Ecuadorean-style Ceviche

I didn't create this recipe, but I wanted to share. The only thing I do differently is that I don't rinse the fish and replace the lime juice with fresh lime juice because the juicing process takes so long- it still tastes great when this step is skipped. So good... and healthy!

Find it here.

Drunken Noodles

I tried this following the recipe nearly exactly since it was my first time cooking this dish, but wound up tweaking it a little. I did spice it up a little and give it just a tad more color by adding about two teaspoons of hot chili oil to the wok once the ingredients had been combined. I also used Golden Mountain sauce for the dark soy sauce, as I found it was highly recommended while researching methods to make this dish. Golden Mountain sauce and Sweet Soy sauce can be found at Asian-International supermarkets, so check for one in your area before buying something at a standard chain grocery store. You'll really want to use these speciality soy sauces, because regular soy sauce (such as Kikoman) will not bring the dish to its proper flavor. Lastly, I doubled the sauce and used three eggs instead of two.

I also added some hot chili oil to individual servings. SO GOOD. The basil really sets this dish off, so don't be afraid to add as much as you please!

To view the original recipe, click here. Enjoy!

Not Your Average Burger

The Tomato Bacon Burger

Angus beef patty, topped with a sweet and savory tomato bacon jam, cheddar cheese, and a fried egg, served on a toasted onion bun with Sriracha mayo.

*FAINTS*