Hi! I am Tay Sun, May 14, 2017 /No Comments Welcome to Tay’s Bipolar Kitchen. Please have a seat at my table. As the name suggests,
Chicken enchiladas are one of my favorite dishes. For decades, this dish has been in my life. I have such wonderful memories of my great-grandmother making a pan of ground beef enchiladas without olives when I was a tiny tot.
Say it with me, Spicy BLT Avocado Toast. Perhaps I should start off by saying that I did not think I liked avocado for the longest time. I know, I know. What type of self-respecting southern Californian does not like avocado? I swear I did not. Boy, I have never been so happy to prove myself wrong.
Roasted Peking Chicken breast is a new recipe to help me in my quest to expand my culinary horizons. When I look for easy, delicious recipes, I cracked open my copy of The All New Good Housekeeping Cookbook by Susan Westmoreland. First off, I still love this cookbook. It was first published on December 31, 2001. My copy is falling apart at the spine. Consequently, I bought a slightly used copy from eBay. Oddly enough, I am still using the tattered copy.
he Special of the Week is Marinated Green Beans. My impartation for this dish comes from Whole Foods Market. In the deli, they sell a similar dish which I absolutely have love! Unfortunately for me, my local Whole Foods isn’t exactly local. Consequently, I decided to give try my hand at making this dish.
This week’s Special of the Week is Berry Mixed Greens Salad with Poppy Seed Balsamic Vinaigrette, that is a mouth full. But so it this salad.
Thai Beef with Basil, came about on a fluke. One day, I was strolling through the produce section of Walmart. Out of the corner of my eye, there was something so very surprising to me. Thai Basil.
Buffalo Chicken Mac & Cheese is not my creation. Even though I did not look up a recipe for this, I know this combination exists. However, the base mac-n-cheese is my recipe, handed down to me by my grandmother.
Stir-fried beef and broccoli is one of my favorite dishes. It is super simple and quick. The key is to get all your mise en place done and cut your flank steak on a bias. It is also great with chicken, pork tenderloin and several meat substitutes.