Amy vs Food

Easy Roasted Mushrooms

March 24, 2017 by amyvsfood Leave a Comment

I’m always looking for easy sides to throw together to accompany my meal. I love mushrooms and always have a few different varieties in my fridge. Using a mix of different types of mushrooms offers a variety of textures and tastes.

Here, I used all the of mushrooms in my fridge; crimini, fresh shitake, and king trumpet mushrooms. I heated the oven to 425 degrees. Tossed all the mushrooms in a big bowl with a little bit of olive oil and Sauce Goddess Super Chunk Steakhouse Flavor seasoning (find it at Sprouts, Iowa Meats, or here ).

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Thai Papaya Salad

March 23, 2017 by amyvsfood Leave a Comment

Papaya salad is sweet, spicy, sour, salty, crisp and refreshing.

It is made using the unripened green papaya. Before the fruit turns orange and matures yielding soft and sweet flesh; it is firm, crunchy, and tart. Once the skin is peeled, green papaya is often shredded and made into pickles or mixed into salad.

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Bò Kho- Vietnamese Beef Stew

March 8, 2017 by amyvsfood Leave a Comment

When the French colonized Vietnam, they influenced Vietnamese cuisine in many extraordinary ways. Like the classic French dish, beef bourguignon, bò kho also show cases slow braised beef in a medley of deep flavors. The Vietnamese version; however, is simmered in coconut water and laced with lemongrass, garlic, and thai bird peppers.

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Bánh Bao, Vietnamese Steamed Pork Buns

January 14, 2017 by amyvsfood Leave a Comment

There many different types of steam buns. Some are filled with bbq pork, chicken, veggies, or even sweet-filled. The Vietnamese variation of this snack typically showcases a ground pork mixture, Chinese sausage, and a piece of hardboiled egg (or whole quail egg). I made this batch to give to a friend as a thank you gift, these little buns bring back so many memories for me as they were always a favorite growing up….

Perfectly Poached Eggs with Prosciutto and Asparagus Bundles

January 12, 2017 by amyvsfood 1 Comment

I just cannot get enough enough of poached eggs!…

Proper Pumpkin Pie

November 16, 2016 by amyvsfood Leave a Comment

This fool proof crust recipe + easy filling using Using 100% pure pumpkin puree makes an easily achievable creamy and velvety pie that will make you forget about the one from Costco for 9.99.

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Stuffing-less Stuffed Mushrooms

November 15, 2016 by amyvsfood Leave a Comment

Thanksgiving sides are timeless, but every once in a while I like to update the classics. This stuffing-less stuffed mushroom recipe tastes just like stuffing, minus all the bread and butter. One of my favorite stuffing recipes include corn bread, sausage, lots of sage, and practically a pound butter (how could this not taste good?). Here, I’ve taken out the bread, opted for just a tablespoon of butter, and kept all the flavor you know and love.

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Buttermilk Biscuits

November 3, 2016 by amyvsfood Leave a Comment

I have never been able to make fluffy, flaky, biscuits. For some reason, it’s always been extremely challenging. Although I’ve made tasty ones in the past, I’ve never been able to achieve that dream biscuit. I finally figured it out!

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Pear & Pecan Stuffed Acorn Squash

November 2, 2016 by amyvsfood Leave a Comment

It’s always a challenge for me to think of new recipes for Thanksgiving that can stand up and rival the classics. These pear and pecan stuffed acorn squash are a light healthy alternative that still look and taste like the holidays.

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Homemade Mayonnaise