Still in awe of how light and delicious this dish turns out to be with such minimal flavours. 

Ingredients🌱- Shishito peppers
– Olive oil 
– Salt
– Lemon juice 

How to – Wash and dry your peppers. Coat them lightly with olive oil before cooking them. Add desired amount of salt. Mix well. 

Heat a cast iron pan and set it to medium heat. Add the peppers and cook for about 15-16 minutes. Make sure you turn them every few minutes. 

Once they start looking slightly charred and you start hearing popping noises, they’re ready to serve. Squeeze a fresh lemons juice on and serve! 🍋 

 was craving brunch one Sunday afternoon but didn’t want to make the traditional breakfast I make at home. So I decided to play with some leftovers and eggs and boom 💥 – here we were with this deliciousness! 

Ingredients 🌱: 1 cup day old cooked rice 

– 4 cloves 

– 1 tsp black pepper

– 1 tsp cayenne pepper 

– 1 tsp cumin seeds or powder

– 1/2 medium white onion diced

– 1/2 can crushed tomatoes (28 oz)

– 1/2 cup bacon bits 

– 1 cup crumbled feta cheese

– Handful of shredded mozzarella

– 4-5 large eggs 

– Chopped parsley 

How to : I used a cast iron skillet because it’s easier to sauté and then bake the food. 

Sauté your onions in the cloves, pepper, cayenne, cumin and salt. Add the rice and cook for 4 minutes on medium heat. Add in your tomatoes. Mix together. Cook for about 4 more minutes. Turn off the heat and add the mozzarella as much as you desire. 

Crack open the eggs and bake in the oven at 400 degrees for about 20 minutes or until the eggs aren’t runny anymore. 

Once you take out the dish, add the crumbled feta on top and parsley. Let cool for about 5 minutes before serving. 

I ate mine with some Tabasco and it tastes great! 

Let me know what you think 😍

Seafood is always a yes from me & I am sharing this recipe so you can experience these flavors too😍

Ingredients 🌱: Serves 3-4 people 
– 2 cups of scallops 
– 2 medium sized tomatoes diced 
– 1 onion diced 
– 1 tablespoon ginger paste
– 2 tablespoons garlic paste 
– 1 lemon 
– 1 tablespoon chilli powder
– 2 tablespoons garam masala
– 1 tablespoon meat masala 
– 1 tablespoon cumin seeds
– 3 bay leaves 
– 4 cloves 
– 2 tablespoons Olive oil 
– Salt 
– 1 cup cooked white rice (preferably basmati)
– For the garnish : cilantro & onion and lemon juice with salt. 

How to : First, marinade your scallops with ginger paste, lemon juice, garam masala and salt for about 2 hours. 

Next, in a skillet heat up some oil and add cumin seeds and cloves. Then sauté onion and tomatoes in garlic paste. Next add in your meat masala, chilli powder. After about 3-4 minutes on medium heat, add the scallops. Add salt. And mix well. Cover with a lid and cook for about 16 minutes. Add the rice and mix well. Check to see if it needs more salt. Add in lemon juice. Cook for about 5-6 minutes. 

Serve with onion and cilantro on top! 

For those of you who don’t know, a paratha is a kind of flatbread, like roti and aloo is just the Hindi word for potato. 

Aloo paratha is your potato stuffed flatbread is the literal translation and it is PHENOMENAL! 

How do you eat it? By itself with chutney, ketchup or eat it as a snack with a cup of chai ✨ 

Ingredients 🌱 – Serves 2 
For the potato filling 
– 2 medium sized yellow potatoes 
– 2 Thai green chillies 
– 2 teaspoons cayenne pepper
– 1 teaspoon chilli powder
– 2 teaspoons garlic powder
– 1 teaspoon cumin powder 
– Chopped cilantro 
– 1/3 cup diced onion 
– 1/2 lemons juice 
– Salt 
– Pepper 

For the paratha (flatbread) 
– 1 cup whole wheat flour 
– 1 cup all purpose flour 
– 1 tablespoon salt 
– 2 tablespoons olive oil 
– 1/2 cup warm water 

How to – For your dough, in a bowl, add the flour and salt. Mix together. Slowly add in the hot water and mix well. Sprinkle some dry flour on if you it gets too gooey. Add olive oil. And knead for about 5 minutes. Cover with a cloth and let it sit for 20 minutes. 

Bring potatoes to a boil, peel off the skin and mash them up. Add the cumin, chilli powder, cayenne, salt, pepper, Thai chillies, onion & cilantro. Add in the lemon juice. Mix well.

Next make little golf ball sized dough balls. Roll them out a bit and add one tablespoon’s amount of potato filling in the center. Wrap it up with the dough and then roll it out with your rolling pin. 

You don’t want the paratha to be too big. 

Place your rolled out to paratha on a hot pan, and cook on each side for about 3-4 minutes on medium heat. Glaze with butter on each side. And enjoy! ✨

Fun snack? Appetizer? Do whatever you want with these. I saw this recipe on Pinterest first and added some of my own flavour in it! 

Ingredients 🌱 :

-5 avocados 

– 4 bacon strips cooked

– 1/4th white onion diced

– 3 tsp red pepper flakes 

– 2 tsp garlic powder

– 3 tsp salt 

– 2 tsp pepper 

– 3 tsp honey 

– 1 cup shredded lettuce 

– 3 tsp lime juice 

– 1/2 cup cherry tomatoes chopped up 

– Cilantro

How to – Cut the avocados in half and take out the pit. 

In a bowl, scoop out little bit of the avocado to mash, but leave some in the skin. 

Mash the avocado, add salt, pepper, red pepper, cherry tomatoes, bacon, lettuce, honey, garlic powder. And add the lime juice and mix together. 

Scoop the mixture back into the avocado skins and top with cilantro! 🌿 ✨🥓🥑