Tuna and White Bean Salad in Avocado Cups

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We have these free wall calendars at work and every month a recipe is showcased along with a large picture of it. After staring at this recipe/picture of this recipe for the last month I decided to make it. I love the main ingredients in this and figured this would be right up my alley and it sure was. It also took less than 10 minutes to make this from start to finish, which can’t be beat AND you don’t have to cook anything or heat up an oven so it is very heat-wave friendly as well.

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Thai Chicken Pizza

One of my favorite restaurants in the whole wide world used to be California Pizza Kitchen. I just loved it- I always, always got the spinach and artichoke dip appetizer and the thai chicken pizza (on honey whole wheat crust!). When I find something I like at a restaurant, I am notorious for ordering it every single time I go back and this was no exception. As I have matured and my foodie-ness has grown in epic proportions, CPK just doesn’t have the same appeal it once did. That’s ok, it happens. However, every now and then I still get a taste for this uniquely delicious pizza and being the self-proclaimed foodies that we are, I suggested we try to make it ourselves. It turned out great and I encourage you to shake things up sometime and give this recipe a try.

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Salmon Cakes

Sorry for the gap in posts.  Bizzy!  These are basically crab cakes (here is a Spicy Cilantro and Green Onion Crab Cake) with salmon instead.  A similar consistency, fairly similar taste, and a little cheaper than crab most of the time.  We had been having a lot of salmon because of a sale at Wholey’s and this was a good way to switch it up a bit and maximize the fish.

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Pancetta Jalapeno Mac n Cheese

I have made many a Mac n Cheese (Gruyere Broccoli, Almost Fire Version, Jalapeno Bacon) and it is probably the cornerstone of my culinary career.  For Easter, it was requested that I make mac n cheese and I wanted to use the basic foundation and switch it up a bit so I added jalapeno which is an old and common friend, and introduced a new ingredient in pancetta.

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Pittsburgh Food Experiments Dumpling Tour

We have been invited by the Food Experiment Tour to participate in their Pittsburgh stop which focuses on dumplings!  They invite local chefs to conceptualize a unique form of dumpling including pierogies of course, and ravioli, Asian, etc.  We are very excited to have been contacted by the tour and are trying to narrow down about 20 ideas right now to try a few this weekend and finalize our choice!  All participants will be eligible for prizes including the grand prize of a trip to the Brooklyn Brewery for the national cookoff.  Please come support us on Sunday May 20th from 2-5 pm at Mr. Smalls in Millvale!  We will follow up with a post of our entry and the event itself.

We have decided to go with Lobster Mac n Cheese Pierogies for our entry!  See the Bacon, Lobster Mac n’ Cheese Pierogies Post!

Irish Ale Braised Beef

For St. Patty’s day I made an Irish beer beef stew. Originally I wanted to make  stout braised short-ribs, but it turns out short-ribs were a little more pricey than I originally thought. We ended up purchasing a single bottle of Smithwick’s (an Irish red ale) and some beef shanks and enjoyed every bite.

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Summer Squash Bacon Stuffing

I had some extra summer squash or good ol yellow squash around and wanted to incorporate it into a hearty dinner somehow.  Usually I would just saute it and serve it on the side, but I have done that too many times and it is sort of boring.  This was a quick and easy way to use something as simple as squash in a new and tasty way.

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