The weather has definitely taken a turn as of late and it seems that summer has officially left the building. Gone are the days of cold noodle salads, raw everything, and drinks on the patio. The time has come to switch that up for soups, stews, and casseroles. Let’s welcome fall with a spicy cornbread chili casserole.
I frequent a lot of Shanghainese restaurants in the city and usually order the old staples: XLB, beef pancake roll, and pan-fried noodles. But there’s this dish that I usually see on the other peoples’ tables and for the longest time I never knew what it was. It looked like a bowl of chewy, wheat noodles, topped with a minced meat sauce of sorts topped with julienned cucumber and carrots. I later found out that was zhajiangmian.
With a tub of ricotta and a hardly-touched container of baby spinach from Costco sitting in the fridge for a couple of weeks, it was time to put the two ingredients together to make something wonderful – that dish was a ricotta, spinach and pesto pasta.
I made a new corn and chipotle chili which is sweet and spicy — just like me.
AHHH. I’M FINALLY CAUGHT UP IN BREAKING BAD. And Flickr stopped being annoying! What does that mean for you? That means new blog posts, yay!
And since I recently made a post on frittatas, I thought it would only be fair if I made an entry on quiche as well…a corn, bacon and onion quiche. Oh baby.