If there is something that I love above all it’s ground meat with different kinds of herbs and spices. Any combination will work for me, provided it has a combination of flavor and kick. And provided it is quick and easy to make, of course. There is no way I’m going to spend more than 1/2 hour in the kitchen making meatballs or a meatloaf, even though I like it. One of my favorite is Mexican chorizo that I discovered recently, and I’ll soon give you my own version of the recipe. But today I want to give you my version of Italian ground meat stuffing that can be either used to stuff vegetables or shaped into meatballs or sausages.
This is maybe the laziest recipe I’ve ever done. Lazier than that is takeaway, and we wouldn’t like this, would we? It is also one of my favorite slow cooker recipes, so I thought I couldn’t keep it to myself any longer. I had to share it with you guys. Because I love you. And this recipe is pure love. Okay, maybe a bit of meat too. And some spices. Cajun spices to be exact. My very own special Cajun spices mix.
Here is a quick recipe that’s bound to please the entire family, even people who are not too much into zucchini. It’s easy to make, full of flavor, and diet friendly if you control your calories.
Here is a quick and tasty way to prepare chicken when you want to eat something a bit fancier than the usual grilled chicken breast.
Since I’m French it was not long before I was going to present a typically French recipe. I guess everybody has heard of ratatouille by now, especially since the release of the delicious 2007 Pixar movie, even if the dish presented there is not a real ratatouille but a provençal tian, more precisely a version of it called confit Byaldi.
There are few dishes that unleash so much passion as chili. I don’t know exactly why, but even in remote places far away from any putative birthing place of the dish, I’ve seen people holding strong opinions about chili, although it is not part of their culinary traditions.
Zucchini noodles (zoodles?) are all the rage these days, and I love them just as much as the next gal, but they too often take a lot of time to make, and end up too watery to my taste. Fortunately I came up with a solution to both problems.