Taking the classic Philly cheesesteak and adding an Indian fusion touch, inspired by Little Sicily Pizza II (#IYKYN). A sandwich that is [Phila] love for a city I’ve grown to love.
Category: MAIN COURSES
Thai Drunken Zoodles (Pad Kee Mao)
Using fall squashes to add a guilt-free, but flavor explosion take on a fire Thai dish. Don’t forget that cold craft beer on the side. Follow @TheSharedSpice on Instagram for a step-by-step live demo for this recipe!
Thai Basil Fried Rice
Putting my own unique twist to this famous dish for a seamless, vegetarian, tasty Thai meal, all for you. Follow @TheSharedSpice on Instagram for a step-by-step live demo for this recipe!
Stuffed Shells in Parmesan Cream Sauce
My version of stuffed shells involves 0 tomatoes, and a whole lotta’ silky goodness.
Tandoori Masala Shrimp
Tasty. Tangy. Filling. Homemade meal in less than 20 minutes. That’s SHRIMP for y’all PIMPS.
Thai Basil Stir Fry (Kapow Jae)
Kapow Jae, noun: Hot, spicy (*** level), and oh so delectable vegetarian friendly Thai basil stir fry made with a dash of #thesharedspice love that will transport your taste buds to the streets of Bangkok.
SoCal Grilled Burrito with Fiery Smoke Sauce
What are your dinner plans tonight? A trip to Southern California without leaving your kitchen. Well, unless you already live in SoCal, and if you do – HI I’M HELLA JEALOUS. Also psst, I’m sharing one of my best kept secret recipes that I have kept hidden for way too long. Oh you know, no…
Chicken Portobello in Cream Sauce
It’s April. It’s officially Spring. But wait, what’s that? Spring weather decided to ghost us all and now we’re left still hanging out in our snuggies and fuzzy socks and in need of comfort food because we’re at a loss of how to say warm? No worries, I gotchu.
Hard-Boiled Egg Burji
India’s street food is culinary genius at it’s finest. But when you live 8000+ miles across the world, it’s hard to come by for obvious reasons. Lucky for you, you don’t have to take a flight when you’re craving it right on spot.
Garlic Spinach Balls
I wonder if Italy’s flag was a product of the colors in its cuisine, or its cuisine was a product of the colors in its flag? Hmm. But since we’re asking the real questions here already… Scusi, per favore. Where’s my personal Olive Garden Waiter with the never-ending cheese grating?!