Steak Roll-Ups, A Template

Steak Roll Ups | Cravings & Crumbs

I know everybody likes to laud casseroles and stir fries as the perfect way to use up kitchen scraps, but I’d like to add steak roll-ups to that list as well.  With some leftover ingredients and a little bit of creativity you can have a dish worthy of guests and no one needs to know you threw it together with what you found in the bottom of your produce drawer. Read More

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Fresh Masa Empanadas

Fresh Masa Empanadas | Cravings & Crumbs

These fresh masa empanadas have been hanging out on my list of recipes to post for far too long.  I made them on a rainy day back in March and they were so delicious that three of us devoured the entire batch before dinner time, yet  for various reasons they haven’t made it onto the blog until now.  Either I had just posted a Mexican recipe (if you can’t tell by now, I like Mexican food a lot), or the weather was too hot, or I had cooked something else that I was just so excited about that I couldn’t wait to post it.  But really, those excuses aren’t any good because there is no bad time to have freshly fried empanadas. Read More

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Spicy Shrimp and Guacamole Nacho Bites

Spicy Shrimp and Guacamole Nacho Bites

A couple weeks ago I finally got the opportunity to try a spicy shrimp taco that I had read about in Saveur over 2 years ago.  The article was about a taco eating trip down highway 99 in California with stops mostly in agricultural areas with larger mexican populations.  I was busy with school and too far away from the restaurants at the time, but I love Mexican food so the article sat in the back of my mind, added onto the running list of food anecdotes and meal ideas I keep in a dark corner somewhere in there.  When I found myself in Fresno recently I somehow unearthed the article from the depths of my subconscious and hopped on Yelp to make sure they were still open. Read More

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Grilled Zucchini Crostini

Grilled Zucchini Crostini | Cravings & Crumbs

Summer is here and with it comes a bounty of produce.  Although my zucchini plant is just at the blossoming stage now, I know that one day i’ll blink my eyes and suddenly i’ll have more squash than I know what to do with.  So, before we get to that desperate stage when we have zucchini coming out our ears, I present to you this simple and delicious grilled zucchini crostini. Read More

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Chocolate Hazelnut Cupcakes

Chocolate Hazelnut Cupcakes | Cravings & Crumbs

If you were to open my pantry cupboards you’d find, like most people, different bags and boxes of pasta, various types of canned beans, and canisters full of bags with small amounts of assorted grains, dried legumes, and nuts bought from the bulk section at the grocery store.  I just can’t resist the fact that I can buy as much or as little as I want.  I’m like a kid in a candy store, filling bags with a little of this and a little of that, some old favorites, and some that I’m not sure I like yet, but I want to try out.  The favorites usually get eaten first and the others left to languish, waiting for a spark of inspiration.

Chocolate Hazelnut Cupcakes | Cravings & Crumbs

That’s how I ended up with a small bag of hazelnuts – just enough, I thought, for an early March salad of roasted beets and gorgonzola.  Well, I got busy and forgot about the beets at the bottom of the fridge drawer and once I remembered I just didn’t feel like eating them.  I did however feel like eating chocolate cupcakes, and so I did, topping them with the toasted and chopped hazelnuts that narrowly escaped their healthy fate. Read More

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Sambal Chicken Skewers

Sambal Chicken Skewers | Cravings & Crumbs

These sambal chicken skewers are somewhat of a triple threat – spicy, sweet, and satisfying.  Yeah, I know I’m corny, but it’s true!  These skewers were originally published in Bon Appétit in 2013 and they’ve become a favorite of tons of people for good reason!  The marinade is salty, spicy, sweet, and complex, and better yet it takes less than 10 minutes to put together.  That’s what I love about cooking asian cuisines – many of them rely on condiments that are often fermented or a mix of many different ingredients so that you can get deep, layered flavors with nearly instant gratification. Read More

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Chile Lime Popcorn

Chile Lime Popcorn | Cravings & Crumbs

Congratulations, you made it to the weekend! If you’re absolutely nothing like me, maybe you went out yesterday for St. Patrick’s day and drank too much at a bar packed with too many people. I’m much older in my heart than my true age, so my idea of a good time is a relaxed cocktail hour with close friends or family, and of course good snacks. Read More

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Strawberry Empanadas

Strawberry Empanadas | Cravings & Crumbs

One of the great things about living in California is that you can find an abundance of fresh produce year round.  While obviously everything is best in season, even in winter you can find tomatoes, strawberries, pineapple, and so many other spring or summer season fruits and veggies that I consider to taste good enough and didn’t have to travel very far to get to me.  However, the smaller farms that sell at the farmer’s markets stick to the seasons so I was still excited to see the first of the season’s strawberries pop up at the Sunday Jack London farmer’s market in Oakland.   Read More

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Peruvian Chicken Wings with Green Sauce

Peruvian Chicken Wings | Cravings & Crumbs

The summer before our last year of college J and I took a summer study abroad trip to Argentina.  In between many choripanes and bondiolas from street vendors, we ate at some really good restaurants.  One that was recommended by our teacher was Chan Chan, a little peruvian restaurant in an alleyway that was supposed to be the best in the city.  Come to think of it, there were a few restaurants that he praised as being lo mas bueno, but Chan Chan really did deserve it.  We had never tried peruvian food before, but between the free cancha (a toasted corn snack) and bistec encebollado we fell in love with the cuisine.

Peruvian Chicken Wings | Cravings & Crumbs

One common peruvian dish that Chan Chan didn’t have was whole roasted or grilled chicken.  Maybe it was just my experience in Buenos Aires, but I only remember having chicken once or twice the whole month – restaurants had all beef and a little pork.  It wasn’t until a little peruvian restaurant opened up near our apartment last year that we discovered peruvian chicken and the cilantro jalapeño “green sauce” they served it with.  The chicken was flavored with paprika, cumin, and garlic, and was tender enough to pull apart into shreds to dip into the sauce that was cool and spicy. Read More

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