I love making granola. I started making my own granola when I was the Head Chef at a raw vegan restaurant a couple years back. If you’re familiar with making granola you know there can be two major hurdles to overcome one being oil and the other being excess sweeteners. The main reason I started…
Author: Marissa Bolden
Red Wine Fideo Pasta w/ Garlic and Cherry Tomatoes
Fideo pasta is one of my favorites. Its pretty much a cut angel hair pasta that’s been toasted prior to cooking. Its commonly used in Spanish cooking but when I have it on hand anything goes. I love having fideo on hand for a couple reasons. One, Kids love it! It makes so much less…
Sticky Lemon Thai Chili Fried Chicken
I woke up today wanting orange chicken. Then I realized I didn’t have any oranges. So I racked my brain for potential alternative. I settled on a lemon alternative because in all honesty, lemons are plentiful on the tree we have outside. I figured it’s always good to have a alternative. Then I realized its…
Mu Shu Pork w/ Green Onion Mandarin Pancakes
Mu shu pork is one of my favorite take out items. Its pork, dried mushrooms and cabbage julienned. You eat it on a mandarin pancake that’s similar to a tortilla only paper thin. Compared to other Chinese dishes this one doesn’t have a ton of ingredients so you wont feel overwhelmed making it. All condiments…
Crispy Achiote Chicken Taquitos
Taquitos are probably on my top ten items I prefer to make at home over a restaurant. They can take a little practice, a lot of time and some finesse. When I first started making taquitos my frustration level were through the roof. With a little research I’ve found my stride. Some important tips to…
Double Chocolate Espresso Cake
Only until I was in my twenties did I enjoy sweets. As a kid if I had any sort of craving for something it was always chocolate covered espresso beans, and really I just preferred the bean part. I was a odd kid. Young aspiring chef me had a huge hatred for baking I just…
Sourdough Stuffed Blackened Salmon w/ Crawfish Mushroom Sauce
It is great to be back! Today I decided to go big. So I got a beautiful salmon and decided to stuff it! Anytime I have wine in the cabinet and cream in the fridge (which is all the time). I know its time for a cream sauce. Bonus points if I have mushrooms that…
Honey Bourbon Buffalo Ribs
I’m getting a cold so maybe I just have honey bourbon on the brain. I went to the store the other day and I saw this franks red hot dry mix. I figured it looked interesting enough. I saw it a couple times before and it definitely stood out in the spice aisle. This time…
Shrimp and Chicken Etouffee
I was in the mood for gumbo. As luck would have it, I had all the ingredients for it except the key ingredients! Which would be a bag of crab boil, what I would consider not enough gumbo file and crab.. Last time I made gumbo I had no crab in it which isn’t a…
