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Italian Style Meatball Subs
Garlic and Ginger Rice (Com Gung Tuong) Cooking Light, August 2004 This was the perfect side dish to the Hoisin Pork Tenderloin. I think I would add more ginger, though. It didn’t have enough ginger flavor to suite me. I sauteed the garlic and ginger and dumped it…
Last full day in Bogota! YAY! Today is a tour of a site for a school. Without getting into too much detail, our programs help train those in the military and judiciary fields in Colombia. So, we were touring a site that will cost muchos pesos to fix…
Oregano and Lime Roasted Chicken Breasts Cooking Light, April 2010 Again, I used the same flavors, but a different method with this recipe. I loosened the skin from the roaster and put thinly sliced limes under the skin, rubbed the meat with the oregano and some cumin and…
Roasted Salmon with Citrus and Herbs Cooking Light, November 2005 I don’t like salmon, so I always substitute another fish for salmon in all recipes. This time, we used some frozen orange roughy. The fish counter wasn’t open when we got to the store. It was the…
Parmesan Chicken and Rice Cooking Light, June 2004 This was kind of like mock-risotto. At least that’s the way it tasted to me. I had intended to make the casserole version of this on their website, but in my experience, chicken thighs take longer than 15 minutes to…
