It's been an incredibly long time since we've posted something. There just don't seem to be enough hours in the day for work/school, creating and cooking new and interesting meals, writing about them, and sleeping. Trader Joe's frozen meals and easy repeat meals have become a staple on our weekly menu. But we did make these mussels cooked in...

Back in Seattle, we used to have seafood enchiladas at a Mexican restaurant called Cactus. They were stacked horizontally instead of rolled. Kind of like an enchilada lasagna. For a Mexican kick one evening, I cooked up our own version of stacked seafood enchiladas (even if they weren't all that pretty). Since it was a weeknight, we started with...

I think this might be the first time we've ever made pasta without having cheese accompany it. After I mentioned this tidbit to Dustin, he said we should have added some parmesan to the top. But I think we'll leave well enough alone. There was plenty of bacon flavor (the only really unhealthy part of this dish) in this pasta dish to make up for...

Erin has this amazing memory from Barolo back in Seattle. It was one of our first meals in the city, and she ordered this rather amazing creamy salmon pasta. Every once in awhile, I like to try and recreate it (or something inspired by it). Today's adaptation is a creamy manchego pasta with salmon. Yums. We followed this recipe to create a...

It's been a long while since we've had the pleasure of dining at Benjy's in Rice Village— home of our favorite blood orange margaritas— for happy hour. We used to frequent Benjy's our senior year at Rice and ate way too much of their delicious fried calamari. I still claim its the best fried calamari I've ever had. Perhaps I am remembering it...

When Lent was in full force, we saw lots and lots of advertisement for Filet O' Fish sandwiches from McDonald's. Dustin has been wanting to make a gourmet version at home for quite awhile now, so this finally seemed like the time. We made an easy tartar sauce, pan fried some filets, got some nice cheese (prosecco cheddar, to be exact), and used...

Dustin has mastered the art of perfect pasta making. He consistently rolls out perfectly textured, perfectly tasting, and perfectly cooked fresh pasta on a regular basis now. While he makes the pasta, I make the sauce. I think we make a pretty good team. We bought Cajun seasoning to make red beans and rice, but I was thinking of other ways we...

Walking in to Santa Monica Seafood, I was nervous. How hard could it really be to shuck oysters?  Eating oysters, that I've got done. I mastered that skill very well in Seattle (hat tip to Seastar and The Walrus and the Carpenter). But making oysters at home has been one of those elusive foods we've just never done. My fears were echoed back to...

This was really the simplest of meals inspired by a basic California sushi roll. We made sure we used real crab, not imitation crab, because we aren't really fans of the super cheap California rolls. Basically you make a crab salad, but amp up the Asian flavor with a little bit of soy sauce and liberally add avocado to the top. Instead of rice,...

There was an awesome seafood festival in the Ballard neighborhood we went to the last few summers. One of the dishes we immensely enjoyed were the Scalloritos from Alaska Weathervane Seafood— grilled bacon-wrapped scallops in warm tortillas with lots of extra goodies. We were trying to come up with some new dinner ideas, had some leftover...