Tuesday, March 17, 2015

Roasted Jack Daniels Bananas a la mode

Tasty. Easy. Fruity. Delicious. And a little boozy. This is a guaranteed crowd pleaser. Roasted bananas topped with Jack Daniels, brown sugar and cinnamon served with a side of vanilla bean ice cream. It's reminiscent of Bananas Fosters but much easier and still delicious.

Roasted Jack Daniels Bananas a la mode
Serves 4
Roasted Jack Daniels Bananas


2 ripe Bananas
1 shot of Jack Daniels
1/4 C. Brown Sugar
1 t. Cinnamon
Vanilla Bean ice cream

- Heat oven broiler to low
- In a small bowl, mix Jack Daniels, brown sugar and cinnamon
- Split bananas lengthwise with peels on
- Spoon whiskey mixture over banana flesh and place on a cookie sheet
- Place under broiler for 5 minutes until sugar caramelizes and bananas soften
- Served with a scoop of ice cream

Saturday, March 14, 2015

Grilled Prosciutto-wrapped Asparagus and Spring Onions

Just in time for warmer weather, here are two of the tasty side dishes straight from the grill. These dishes were served at a recent dinner party. These are simple dish that pack a lot of flavor.

Grilled Prosciutto-wrapped Asparagus and Spring Onions
Grilled Prosciutto-wrapped Asparagus and Spring Onions
Serves 6

1 bunch of Asparagus
12 slices of Prosciutto
Olive oil
1 t. Garlic powder
1 t. Sea salt
1/2 t. Black pepper

10 Spring Onions
Olive oil
1 t. Garlic powder
1 t. Sea salt
1/2 t. Black pepper

- Heat grill to medium high heat, approx. 400 degrees
- For asparagus, drizzle olive oil over stalks and season with garlic powder, sea salt and pepper
- Take one slice a prosciutto and wrap it around three stalks of seasoned asparagus
- Place on grill and cook for 3 minutes on each side
- Serve hot

- For spring onions, drizzle olive oil over stalks and season with garlic powder, sea salt and pepper
- Place on grill and cook for 3 minutes on each side
- Serve hot

Thursday, March 12, 2015

Grilled Brown Sugar Salmon

Recently I had a dinner party with some foodie friends and they let me loose in their gorgeous new kitchen. Salmon was the main course and I concocted a brown sugar rub detailed below. Be on the lookout for two of the side dishes, Grilled Asparagus wrapped in Prosciutto and Grilled Spring Onions.

Grilled Brown Sugar Salmon
Grilled Brown Sugar Salmon
Serves 4

4 Salmon fillets
1/4 C Brown Sugar
1 t. Cumin
1 t.  Chili Powder
1/2 t. Garlic Powder
1/2 t. Curry Powder
1/2 t. Sea Salt
1/4 t. Cinnamon
2 T. Canola Oil

- Heat grill to a medium high heat, approx. 400 degrees
- Pat the salmon fillets dry with a paper towel. Turn fillets over and cut cross hatch pattern into the skin
- In a small bowl, combine the remaining ingredients and stir
- Spoon the mixture over the top of the fillets and cover evenly
- Oil grill grate and place fillets on grill opposite the flame, skin side down
- Grill for 10-15 minutes or until desired doneness

Tuesday, March 10, 2015

All of the Tangy Sweet Food Love has returned!

It's been an extended absence but I am back. And I will be sharing some new recipes and old recipes redux. Be on the lookout for some of the dishes below!

- Grilled Brown Sugar Salmon
- Roasted Bananas a la mode
- Chicken Pad Thai
- Pasta Carbonara
- Bacon-wrapped Pork Loin with Molasses
- Ceviche
- Jerk Chicken
- Panzanella Salad
- Paella
- Berry Cobbler
- Sangria
- Lemon Caper Tilapia
- Roasted Beets with Goat Cheese
- Grilled Asparagus wrapped in Prosciutto
- Fish Tacos with Cilantro-Lime Slaw
- Elote
- Green Chicken Chili

Sunday, December 30, 2012

Balsamic Brussel Sprouts

I used this recipe to convert my momma from cabbage to "baby cabbage", aka brussel sprouts. The sprouts retain their crunch and the flavor has a mix of tangy, sweet food-love. Bon appetit!


1 strip Bacon, diced
1/2 Onion, diced
3 C. Brussels Sprouts, trimmed and halved
2 Tbl of Balsamic vinegar
2 Tbl of Sugar

Salt & Pepper, to taste

1. Preheat oven to 275 degrees
2. In oven safe skillet, render diced bacon until slightly crispy
3. Add diced onions and saute until translucent
4. Add brussel sprouts and saute for 5 minutes
5. Sprinkle balsamic vinegar and sugar on top and toss
6. Place skillet in oven and bake for 10-15 minutes

Thursday, November 22, 2012

TangySweetFoodLove Turkey

Below is a nice shift from the traditional seasonings of sage, rosemary and thyme. There are a lot of ingredients here that will give the bird some tang, tart and spice. Enjoy!

TangySweetFoodLove's Turkey
Serves 10

15 Lb. Turkey, brined in TSFL's Turkey Brine
1 Stick of Butter, slightly softened
2 Tbl. of Cumin
2 Tbl. of Chili Powder
2 Tbl. of Garlic Powder
2 Tbl. of Orange Zest
2 Tbl. of Salt
1 Tbl. of Pepper
1 tsp. of Ground Cloves
1 tsp. of Ground Ginger
1 tsp. of Paprika
1 tsp. of Cinnamon

- In a medium bowl, thoroughly combine all ingredients except the turkey
- Using your hand slowly rub the butter-spice mixture underneath and on top of the turkey's skin
- Place turkey in a cover baking pan and bake
- Baste turkey occasionally with the tangy sweet goodness that oozes out
- In the last 30 minutes of cooking, remove baking lid and increase the oven temperature to 400 degrees to help skin to crisp
- In the last 5 to 10 minutes, turn on broiler to finish the crisping

Wednesday, November 21, 2012

Start brining!

If you want your holiday bird juicy, moist and flavorful you have to brine it. The brine below works on all kinds of poultry. Brine today, juicy bird tomorrow!

TangySweetFoodLove Turkey Brine
For a 15 lb. Turkey

2 C. of Kosher Salt
1 C. of Sugar
1/2 C. of Brown Sugar
1 Head of Garlic
1 Orange, sliced thinly
3 Bay Leaves
1 tsp. of Allspice
1/2 tsp. of Cumin
1/2 tsp. of Chili Powder
Dash of Red Pepper flakes
Enough cold water to cover bird

- In a large pot, combine all of the ingredients
- Stir until salt and sugar dissolve
- Add bird and let sit in brine overnight

The accompanying TangySweetFoodLove Turkey recipe will be posted tomorrow.

Just in time for Turkey Day!

Here are some Thanksgiving recipe ideas to use for this year's turkey feast.

TSFL Roasted Turkey

TSFL Roasted Turkey Brine

TSFL Cranberry Sauce

TSFL Sweet potatoes

Cilantro Pesto Mashed Potatoes

Six-Cheese Macaroni and Cheese

Green Beans with Rendered Bacon

Thursday, May 5, 2011

Cinco de Mayo: Day 5 - Chile Rellenos

For the final Cinco de Mayo post I wanted to share a new recipe I tried.

I finally made chile rellenos! After trying them years and years ago, I've finally concocted the dish on my own. The version below is not fried and vegetarian-friendly. Please enjoy!

Chile Rellenos
Serves 4

4 Poblano peppers
2 C. Rice, cooked
1 can of Black beans, drained
1 med Onion, chopped
1 med Green Bell Pepper, chopped
1 med Tomato, diced
1 C. of shredded cheese
1 tsp. of Cumin
1 tsp. of Chili powder
1 tsp. of Garlic salt

- Preheat oven to 350 degrees
- In a large pot, boil salted water
- Cut a slit down side of each pepper. Remove seeds and rinse out cavity
- Place gutted peppers in boiling water for 7 minutes
- Remove from water and allow to cool...cool enough to handle
- In a skillet, saute onions, bell pepper, cumin, chili powder and garlic salt
- Add tomatoes, black beans, cheese and rice to pan. Mix well
- Take a pepper into one hand and stuff each with the pan mixture
- Place each pepper on a greased sheet pan and bake for 20 minutes
- Serve with a dollop of sour cream

Optional suggestions:
- Roll stuffed peppers in olive oil then cornmeal before baking

Wednesday, May 4, 2011

Cinco de Mayo: Dish re-post 4

This is a great recipe for parties and it is great to use instead of your typical tomato-based salsas. Tomatillos look like a green tomato but their smaller, less acidic, and come in a leafy husk. Roasting or boiling is necessary when using this fruit/vegetable. Serve with my Homemade Tortilla Chips or some other plain tortilla chip.

Ryan's Tequila-Tomatillo Salsa
Serves 6

6 Tomatillos, husks removed, quartered and roasted
1 Jalapeno (remove seeds and white pith to reduce heat), roasted or grilled
3 Garlic Cloves, roasted or grilled
Juice of 3 Limes
1 Shot of Tequila
1/2 half of Onion, roasted or grilled
1 Tbl. of Cumin
1 Tbl. of Olive Oil
1 Tbl. of Salt
Water

- Place all ingredients in a blender and blend until smooth. Use water if necessary to help the mixture blend
- Serve with warm tortilla chips