Have you ever wondered how Salsa Verde is made? Aren't you tired of paying full retail for Salsa? Why not make it at home? This is a very simple condiment, as it matches various types of tacos, burritos, and enchiladas! It can also be served with Tortilla Chips, as a quick snack! Here's what you'll need:                                          8-10 Green Tomatillos                                          1 Medium White Onion                                          2 Cloves Garlic                                          2 Limes (juiced)                                          2 Tbsp White Vinegar                                          3/4 Tspn ground Cumin                                          2 Serrano Chilies                                          2 Tspn Water                                          1/2 Bunch of Fresh Cilantro                                          Salt to taste** First, it is important to know how to pick your tomatillos

       Do you enjoy grilling? Are you a fan of Barbecue in many forms? If you're anything like me, you've found yourself, standing in line at a food truck, during those late nights, thinking about have a few Carne Asada, or "Asado,' tacos. If  you've ever wanted to learn, the proper way to make authentic Carne Asada at home, then keep reading! Whether it's on a charcoal grill, or in a cast-iron pan, it's possible, and I'll show you how! Here's what you'll need:   2 lbs Flap Meat, or (Carne Asada)   1/2 bunch of Cilantro   1 Tsp ground Cumin   1 Tsp sweet Paprika   1 Grated Onion (I used half)   1/2 Tspn dried Guajio Chili (freshly ground)   1/2 Tspn dried Oregano   1 Serrano Pepper (diced)                                               2 Cloves Garlic (crushed)   4 Tbsp White Vinegar   2 Limes (juiced)   1/2  Orange (juiced)   4 Tbsp Olive Oil (reserve some to coat grill)      1 Tsp Salt   1/4 Tspn Black Pepper (freshly ground

   Have you ever wondered how to get that perfectly roasted chicken, that's evenly browned, and golden? Look no further! I have just the thing! Here, I'll further discuss just how to achieve that. You'll have the ideal chicken, tasting moist, succulent, and juicy, but with crispy skin.                                                                      Here's what you'll need: 1 Whole Chicken (for frying, these are generally bigger in size) Peanut Oil Coarse Sea Salt Herbs Spices Dark Soy Sauce Butcher Twine White Vinegar The first step is to thaw out the chicken overnight, and take it out of the packaging, then, transfer it into a container that's big enough to have you submerge it in water. Next, you'll want to remove the innards, such as the gizzards, neck, liver, etc., and, wash out the gamey scent by rinsing it with lemon juice. It's better if you use freshly squeezed lemon for this. Then, add approximately a quarter cup of whit

   Are you a fan of Slow Cooker recipes? Would you like to try something different, than usual? You've come to the right place.  Here's one of my favorite dishes, and all-time Mediterranean style classics. None other than "Fasoulya." Although, you may commonly know this dish by a different name, it isn't your average Green Bean Stew. The major difference here, is in the spices, and extras used to bring this dish to life! Here's what you'll need:                                                                                                         2lbs of Chuck Steak (you may also use lamb shoulder)    1 1/2lb of fresh Green Beans (Frozen okay too)    1 Lemon (juiced)    1 Tbsp dried Mint    2 Bay Leaves (dry)    2 tspn Paprika    4 Cloves crushed Garlic    1 Yellow Onion diced    2 tspn ground Cumin    1 Tbsp Aleppo Pepper    1 can whole peeled Tomatoes    1 Tpsn Tomato Paste    Salt to taste**    Drizzle of Olive Oil   First, I star

   Can Chicken really become annoyed? Well, Italians sure think so! Piccata is an Italian word, the feminine form of the word piccato , meaning “annoyed."  It is a translation of the French piqué , participle of piquer . When used in reference to a way of preparing food, particularly meat or fish, it means “sliced, sautéed, and served in a sauce containing lemon, butter and spices."    In this respect, I think the annoyance comes from the garlic, and pepper in this dish! Nonetheless, this is a very tasty dish, that's extremely easy to make. The hardest part involves being attentive enough to keep an eye on things, because all the elements involved in putting this dish together, cook really fast. Here's what you'll need:                                                                                                              1/4 Cup All Purpose Flour                                                            3 tspn Capers (rinsed)                 

   One of my favorite cuisines, is Chinese Cuisine. I absolutely, love the flavor profiles of fresh vegetables, soy sauce, ginger, garlic, and scallions. Being a fried rice junky, is certainly, no secret either! Throughout my youth, my family always made various stir-fry dishes. However, I always found myself searching for the "real deal," when it came to Chinese food, since most of what we eat here, in the states, is known as:"Westernized Chinese Food." Honestly? I prefer the real thing!   It was only recently, that I discovered Lap Cheong, or Chinese Sausage. I enjoy its flavor profile. The sweet subtlety of cured Pork Sausage, really sends my taste buds, soaring! Now, on to the recipe! Keep in mind, you can double, or triple this, for your crowds' needs, or as you see fit. First, here's what you'll need: 2 Eggs 1 Scallion (thinly sliced) 1 Clove Garlic (minced) 3 Chinese Sausages (diced) 2 Tbspn Shao Xing Wine 1 Tspn Butter 2 Cups Ric

    Here's what I call, one of the "best kept secrets," of the culinary world. It's a tasty, tangy, crunchy, zesty salad, that's so deliciously simple to make, you'll be kicking yourself in the face, for never actually thinking about it, in the first place!   Let's get started!  First you'll need:                                            1 head of cabbage, rinsed, dried, and shredded.                                            2 cloves of garlic (minced)                                            1 lemon (juiced)                                            2 tspn dried mint                                            8 Fresh Mint Leaves                                            1/2 tspn Sumac                                            1/2 tspn Allepo Pepper                                                 **salt to taste                                             Drizzle of Olive Oil                                            Watch t

   If you're like me, and grew up within Mediterranean cultures, then, you might be all too familiar with this recipe! Yes! It's time to make Cheese Boreks! No matter how you pronounce them, or what they're called around the world, virtually, every country has a recipe for cheese turnovers. The recipe we'll be discussing here is for authentic Armenian style Cheese Boreks. If you're eager to know how to make them, you've come to the right place! Here's what you'll need. 1 Packet of Puff Pastry Squares  1/2 lb of Jack Cheese 1/4 lb of Feta Cheese  2 whole eggs, and 1 yolk 1/4 Tspn Aleppo Pepper 1 Tspn dried Mint 1/2 of a bunch of flat leaf Parsley diced 1 beaten Egg reserved with a tspn of water for brushing on top. Sesame Seeds These are the amounts that work best for me, so I have listed them above. You'll need to thaw out the pack of puff pastry dough for at least an hour, before starting to make these, if you're making them th