I have to admit this post was inspired by a facebook ad from a company selling sriracha cashews. I wanted some but I knew that it would probably be pretty easy to make my own, and I was right. I found this recipe at an amazing blog by fellow (though far more accomplished!) designer / food enthusiast Jennifer Chong. These honey and sriracha cashews have a nice subtle sweet and spicy roasted taste without overpowering the natural buttery goodness of the cashew.
Summer may not officially be here yet, but summer like weather has finally come to Wisco. In the spirit of summer, I’ve been motivated to try out some new yummy looking fruit and veg dishes. I bought some apples the other day and I’ve been wanting to make an apple salsa, but wasn’t sure what to serve it with. Then it occurred to me that I like apples in tuna salad, so some kind of tuna dish would probably work.
I found this tuna cakes recipe from Kraft and thought that it would work pretty well. Not only that but the tuna cakes (which I’ve never done before) are surprisingly good. Who knew fish from a can could be so scrumptious? The tuna cakes were easy to throw together and cook up in only a few minutes, so these will probably be a new regular thing for me.
This recipe was adapted from LIsa Arlotti’s Buffalo Chicken Chili, and while that’s a catchier name, I didn’t feel comfortable calling it buffalo chicken chilli because it doesn’t really have that signature buffalo sauce taste. It is, however, a very good, flavorful chicken chilli that I recommend to anyone who likes things a little bit on the hot side.
Here is a snack that meets the golden triad of snack standards (yes I just made that up): it is healthy, it is super easy to make, and it is delicious! Also, bonus points because edamame is pretty cheap.
I would recommend making this with unshelled edamame, even though that’s not what’s pictured. It’s still pretty darn good with shelled edamame, but unshelled (still in the pod) just seems to have a better taste/texture when the edamame is eaten appetizer style like this. I only had shelled on hand so that’s what I made.
This recipe is very simple/easy to make but flavorful and relatively healthy too. The chicken is marinaded then pan seared to lock in the moisture, but the sauce is the thing that really makes this recipe. The miso based sauce is salty with a little heat; it’s so addictive. I have a feeling I will be making this sauce to put on everything.