Taco Turkey Surprise**

A new twist on an old favorite.  Try Turkey Tacos, instead of Beef.Taco Turkey 059

INGREDIENTS:

  1. Ground Turkey, recommended: Festive, 1.0 lbs

2. Ground Turkey Italian Sausage, recommended: Festive, 1.0 lbs

3. Pork Chorizo, recommended: Cacique, 10 oz.

4. Taco Seasoning, recommended: Williams, 2.5 oz (2 packages)

5. Diced Tomatoes with Green Chilies Original, recommended: Rotel, 10 oz.

6. Diced Tomatoes with Green Chilies Mild, recommended: Rotel, 10 oz.Taco Turkey 061

7. Cheese Shredded Hot Jalapeno & Habanero Jack, recommended: Great Value, 8 oz.

8. Salsa Verde (or Cool Ranch) Tortilla Chips, recommended: Doritos, 5 to 7 per person or more

9. 3 Color Pepper & Onion Strips, frozen, recommended: Pictsweet, ½ cup

10. Salsa Chunky, Red, 2 teaspoons or to your taste

11. Salsa Verde, Green, 2 teaspoons or to your taste

12. Jalapeno peppers, diced, ½ teaspoonTaco Turkey 029

13. Sour Cream, recommended: Daisy, a dollop

14. Water or broth, ½ to 1 cup

INSTRUCTIONS:

  1. Preheat skillet for a few minutes
  2. Combine Ground Turkey, Italian Ground Turkey and Pork Chorizo
  3. Brown in skillet until done
  4. Drain grease
  5. Move meat to back of skillet and cook 3 Color Pepper & Onion Strips for 2 minutes
  6. Add Diced Tomatoes, Taco Seasoning, canTaco Turkey 035 of water or broth (using Tomato can) and cook on low for 24 minutes covered. Stir occasionally.
  7. For each serving, melt shredded cheese on top of meat
  8. Garnish with Salsa Red or Green and Diced Jalapenos
  9. Top with Sour Cream dollop and enjoy with Doritos Salsa Verde or Ranch!

I normally use Ground Chuck Beef for Taco meat and this was my first time using Ground Turkey instead. Ground Turkey rules! I did not miss the Beef and it was still very tasty, due to the flavor added by the Chorizo.

The Ground Chuck is $3.48 per pound. However the Ground Turkey was on sale for $1.00 per pound. Now the Ground Turkey is $1.50 per pound, but that is still way cheaper than the Ground Chuck.Taco Turkey 056

Once the Ground Turkey combined with Chorizo was properly browned, I could not tell the difference between the taste and look compared to using Ground Chuck Beef.

From now, I will save some cash $$$ and buy Ground Turkey instead.

**The surprise is the Ground Turkey Italian Sausage and Chorizo.

I love to smash my Dorito chips in a bag and then top the taco meat with the smaller bits of chips.

 

Taco Turkey 055Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

 

 

 

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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Beef on Beef on Beefy Stroganoff with Shrooms!

Beef – that’s for dinner!Beef Stroganoff 050

I LOVE Mushrooms! I did not care for them as a kid, but now, the Shrooms rule!

Here is my take on an amped-up Beef/Mushroom Flavor Umami Bomb! How much beef can this Stroganoff handle? Well, there is:

  • Beef Ground Chuck
  • Beef Stroganoff Seasoning
  • Cream of Beefy Mushroom Soup
  • Beef Consommé Soup
  • Beef Bouillon Cubes

Is that enough beef? Let’s hope so.Beef Stroganoff 003 (2)

INGREDIENTS:

  1. Ground Beef Chuck, 2 lb.
  2. Beef Stroganoff Sauce Mix, recommended McCormick, two 1.5 oz. packages
  3. Extra Wide Egg Noodles, 16 oz.
  4. Mushroom Pieces & Stems (drained), recommended Pampa, 5.3 oz.
  5. Aged Swiss Cheese Slices: 11, recommended Sargento, 7 oz.Beef Stroganoff 005 (2)
  6. Baby Swiss Cheese Slices: 11, recommended Sargento, 7 oz.
  7. Sour Cream, recommended Daisy, 8 oz.
  8. Cream of Mushroom Condensed Soup, recommended Campbell’s, 10.5 oz.
  9. Cream of Beefy Mushroom Condensed Soup, recommended Campbell’s, 10.5 oz.
  10. Beef Consommé Condensed Soup, recommended Campbell’s, 10.5 oz.
  11. Sweet Peas (drained), 15 oz.Beef Stroganoff 043
  12. Peas and Carrots (drained), 15 oz.
  13. Beef Bouillon Cubes, 2
  14. Red Onions diced, frozen, ¼ cup
  15. White Onions diced, frozen, ¼ cup
  16. Butter, 2 pats, divided
  17. Balsamic Vinegar, 2-3 teaspoons
  18. Worcestershire Sauce, 2 teaspoons
  19. Garlic (diced or minced), 5 – 7 cloves
  20. Olive Oil, ½ teaspoon
  21. Ground Parsley (dry), ¼ teaspoon
  22. Parsley (fresh), ½ teaspoon
  23. Water Bottle, 16.9 oz. (if you prefer to brown the beef, instead of boiling, you may want to just add a can of Beef Broth or water, per Stroganoff seasoning mix instructions)Beef Stroganoff 016

INSTRUCTIONS:

  1. Boil Beef Chuck with water for about 20 – 25 minutes until it turns brown (instead of red or pink). Use potato masher to break it up every 5 minutes. Or, you can also brown it. However, the water creates a beef “broth” so that you can add the 2 packages of Stroganoff Seasoning, Worcestershire, Vinegar, Onions and Garlic. Let it cool.
  2. Melt 1 Butter pat and Olive Oil in pot with dry Parsley for 2 minutes. Add 2 Bouillon cubes, fill the pot with water and bring to a boil. Add Egg Noodles and boil for 11-13 minutes. Drain and mix in the remaining Butter pat and Fresh Parsley
  3. Mix the Cream of Mushroom, Creamy Beefy Mushroom, Beef Consommé, Sour Cream and Mushrooms and Peas & Carrots with the Egg NoodlesBeef Stroganoff 024
  4. Add half of the Noodle Mixture to the baking pan, top with 6 slices of cheese. Add a layer of the Beef Mixture and top with 6 sliced of cheese. Repeat Noodle Mixture with 6 slices of cheese and then Beef Mixture without cheese. Save 4 cheese slices for the final topping.
  5. Bake for 25 minutes at 350.
  6. Add remaining cheese slices and bake an additional 10-11 minutes to melt the cheese on top
  7. Garnish with Fresh or Dry Parsley for presentation.

We eat with our eyes!

The peas and carrots add a fresh pop of color to complete the Dinner Bowl meal. It has a protein beef, side dish pasta and veggies peas/carrots and mushrooms.Beef Stroganoff 022

The Noodles have to bring their own flavor to the meal! So instead of just plain noodles boiled in water, you want to use the Butter, Olive Oil, Beef Bouillon and dry Parsley to flavor the noodles. So that when you bite a noodle, it has enough flavor to stand up to the beef. I used to add Kosher Salt or Extra Coarse Sea Salt to my pasta. But to lower my sodium intake, I am trying to use different –non-salty options to flavor the pasta.

I love how recipes are flexible. Sometimes, I am out of fresh herbs and need to use dry herbs instead. I usually have larger diced garlic in my recipes. But I just got a new garlic chopper which allowed me to mince smaller pieces. So I was able to use more garlic in the Stroganoff.

My brother and sister-in-law test tasted this meal, and seemed to really enjoy it.Beef Stroganoff 047

Great Balls of Fire! Beam up the Beef Scotty! Captain: Make it so. Engage!

 

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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GARLICKY GREEK LEMON CHICKEN

Greek Chicken Dinner 029The Umami Flavor Bomb!

On cooking show competitions it is always a compliment to hear that your food has Umami. You, know, that bold flavor bomb that comes from strong ingredients like garlic, bacon, onion, cheese, pepper, anchovies or lemon/lime, AKA the 7 wonders of the food world. u·ma·mi /o͞oˈmämē/noun: Umami

  • a category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate.

I love food with Middle Eastern flavors such Sumac, Feta and Greek Chicken Dinner 026Greek Yogurt. I used to Belly Dance at the Kabob House. One of my favorite dishes was their Lamb Kabob and Rice, seasoned with Sumac. So here is my take on a baked chicken, marinated with Sumac and Greek Yogurt. Opa!

GREEK CHICKEN INGREDIENTS:

1. Chicken fresh bone-in, such as thighs or breasts, 2-3 ½ lb. (or use Frozen Chicken that you can defrost over 3 days)

2. Stubb’s Chicken Marinade Mix Citrus & Onion, 1 oz

3. Sumac, recommended Zamouri Spices, 2-3 tablespoons

4. Greek Yogurt Traditional Plain, recommended The Greek Gods, 8-16 oz.Samsung 309

5. Anchovies, recommended Crown Prince, 2 oz.

6. Feta cheese chunk, recommended President, 4 oz.

7. Feta cheese crumbles, recommended President, 4 oz. for garnish

8. Olive Medley (Kalamata pitted, whole and sliced, Green Salad sliced, Black Olives sliced) ¾ cup

9. Capers non-pareil, recommended Crosse & Blackwell, ¼ cup

10. Lemons, 2 (slice one and dice the other into 4 chunks)

11. Tomato, dice into 4 chunksGreek Chicken Dinner 014

12. Garlic, 5 cloves

13. Vinegar (your favorite, Red Wine, Apple Cider, Balsamic, etc.)

14. Rosemary Leaf, ½ teaspoon, divided

15. Tarragon Leaf, ½ teaspoon, divided

16. Naan Bread, 1 per meal

17. Truffle Oil, 1 teaspoon or less for Naan

GREEK CHICKEN INSTRUCTIONS:

1. Garlic Greek Chicken 015Fresh Chicken (add to Ziplock bag and cover with Sumac and Chicken Marinade). I was not baking my chicken that day, so I froze it.

2. For fresh chicken, add the Yogurt and marinade for ½ hour or longer

3. For frozen chicken, add the Yogurt to the bag and thaw in refrigerator for 3 days

4. Preheat oven to 325 when ready to cook

5. Season lemon and tomatoes with ¼ of Rosemary and Tarragon Leaf

6. Add chicken to baking dish and cover with Anchovy oil

7. Put the Anchovies beneath the chicken pieces and top the Anchovies with GarlicGreek Chicken 003

8. Add the Olive Medley with Capers between pieces and cover with Feta Cheese Chunk slices

9. Cover chicken with Lemon slices

10. Pour vinegar over the chicken

11. Cover with ¼ of Rosemary and Tarragon Leaf

12. Cover with foil

13. Bake at 325 for 1 hourGreek Chicken 006

14. Remove foil and bake at 350 for 30 minutes

15. Add Truffle Oil to lemon and tomato chunks

16. Grill Lemon and tomato chunks

17. Remove and grill Naan bread for 2 minutes per side to get grill marks

SAFFRON RICE INGREDIENTS:

  1. Yellow Saffron Rice, recommended Mahatma, 5 oz.
  2. Turkey Broth and/or water 1 ½ to 2 cups
  3. Chicken Bouillon Cubes, 2Greek Chicken Dinner 001
  4. Feta cheese crumbles, recommended President, 4 oz. for garnish
  5. Greek Yogurt Traditional Plain, recommended The Greek Gods, 2 tablespoons
  6. Saffron, recommended Sun Brand, 5 to 10 strands
  7. Truffle Oil, 1 teaspoon
  8. Truffle Zest, ¼ teaspoon
  9. Butter, 2 pats, separated
  10. Rosemary Leaf, ½ teaspoon
  11. Tarragon Leaf, ½ teaspoon

SAFFRON RICE INSTRUCTIONS:

  1. Add Truffle Oil, Truffle Zest, 1 Butter pat, Rosemary and Tarragon and heat for 2 minutes in your sauce pan
  2. Prepare according to Rice package directions.
  3. Add Bouillon Cubes and Broth/Water to pan and bring to a boilGarlic Greek Chicken 011
  4. Add rice, cover pan, reduce heat and simmer for 20 minutes
  5. Stir in Yogurt, Feta Cheese crumbles and 1 Butter pat

I am out of Tzatziki sauce at the moment. However, you can whip one up using Yogurt, Lemon juice (from the grilled lemons), Garlic and Dill. Perhaps, I will make that tomorrow, using my mini Chop Blender.

The baked Feta Cheese chunk slices mimic Greek Flaming Cheese: Saganaki! Even though it was baked, it did become crisp and benefit from the Olive Tapenade, Balsamic Vinegar and Anchovy Umami. https://en.wikipedia.org/wiki/Saganaki

  • In Greek cuisine, Saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. Garlic Greek Chicken 004
  • The cheese used in cheese saganaki is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep’s milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. It is eaten with bread.
  • Other dishes cooked in a saganaki pan include shrimp saganaki (Greek: γαρίδες σαγανάκι, garídes saganáki), and mussels saganaki (Greek: μύδια σαγανάκι, mýdia saganáki), which are typically feta-based and include a spicy tomato sauce.
  • In many United States and Canadian restaurants, after being fried, the saganaki cheese is flambéed at the table (sometimes with a shout of “opa![2]), and the flames then usually extinguished with a squeeze of fresh lemon juice. This is called “flaming saganaki” and apparently originated in 1968 atGarlic Greek Chicken 005 The Parthenon restaurant in Chicago‘s Greektown,[2][3][4][5] based on the suggestion of a customer to owner Chris Liakouras.[6].

That was the best and most flavorful rice I have ever made in my lifetime. It might be just as good as the Kabob House, but it will be just the Umami I need for dinner! Opa!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).Greek Chicken Dinner 025

 

 

 

 

 

 

PAPERBACK BOOKS BY SHALIMAR ALI:

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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TACO PIZZA NACHO MASHUP

Taco Pizza Nacho Mashup 044My refrigerator and deep freezer has been called a “Food Museum” so I finally got around to cleaning out my fridge. I started by throwing out the old condiments. Some dated back to 2016. Pickle juice spilled on one shelf and dried up, so I had to use a knife to remove it.

On the next trash day, I can get around to cleaning out the deep freezer. In the fridge freezer, I found frozen food, dating back to 2017. Once I had a clear picture of the remaining, fresh foods, I could start planning my dinner menus for 1 to 4 weeks.

I am trying to get away with eating a Bacon, Egg & Cheese; Sausage, Egg & Cheese or Spam Egg & Cheese for breakfast. So now I eat Cottage Cheese with fruit, or Oatmeal with Orange juice. I am going to get away Taco Pizza Nacho Mashup 018from a “Bread-based” breakfast and go for a Taco Mix up, using Corn Tortillas, Scrambled Eggs, Pepper Jack Cheese and Chorizo (veggie) crumbles: Burrito style. Not every day, but just to get out of the rut of eating Cottage Cheese or Oatmeal every day. That can get boring.

I like to mix up other food meals. After cleaning the fridge, I knew that I had a Pizza leftover from making Naan Puttanesca Pizza. I froze the remaining one. So what to do with it?

I thought about making Taco Style Beef Macaroni & Cheese or Frito Taco Pie. But I wanted something different and came up with a plan to concoct a Taco Pizza.

Ground ChuckI love how food is so diverse, that it only needs a “vehicle” to bring the meal together. Instead of using a pizza crust, I have also made a Pizza Quiche with a pie crust as the vehicle. Or, for a smaller Thanksgiving meal, I have used the Stove Top Stuffing as the vehicle for an all-in-one dinner that uses a Turkey Breast, Oysters, Cream of Celery Soup and dried Cranberries. Come to tBeef Chorizohink of it, the next time I do that, I need to make it into a Shepard’s Pie and add Mashed Potatoes on top.

INGREDIENTS:

  1. Ground Chuck, 1 lb.
  2. Beef Chorizo, recommended Cacique, 9 oz.Doritos Salsa Verde
  3. Pizza Crust, recommended Stonefire Artisan Thin Crust Pizza
  4. Diced Tomatoes & Green Chilies, recommended Ro*Tel, 10 oz.
  5. Taco Seasoning, recommended Williams, 1.25 oz.
  6. Shredded Cheese, recommended Queso Quesadilla, 8 oz
  7. Taco Chips, recommended Doritos Salsa Verde, 5 to 7 chips per slice
  8. Olives- Sliced, Green & Black mixed, ¼ cup
  9. Jalapeno peppers, diced or sliced
  10. Sour Cream, recommended Daisy, 1 dollop
  11. Cooking Spray

INSTRUCTIONS:

  1. Cheese QuesoPre-heat oven to 350, I also pre-heat the skillet and grill pan for 2 minutes before using
  2. Blend ground chuck and chorizo, then brown in pan
  3. Drain (Chorizo tastes great, but is very greasy)
  4. Mix Taco seasoning, Diced Tomatoes and Olives then add to beef
  5. Spray pan and heat Naan Pizza Crust for a few minutes on each side in a grill pan or skillet
  6. Move the pizza crust to a pizza pan and apply 4 ounces of cheese on bottom layer
  7. Add Beef Mixture on Top and bake for 15 minutes, then rest for 15 minutes
  8. Cut into 4 slices
  9. Crumble 5 to 7 Dorito chips on each sliceTaco Pizza Nacho Mashup 023
  10. Cover with 1 ounce of cheese and Jalapeno peppers on each slice (one at a time, as this will be 4 days of pizza for me). Only add the Doritos on the day you eat it, so the chips won’t get soggy.
  11. Put in Toaster Oven or Microwave to melt cheese for a few minutes
  12. Do a dollop of Daisy and then chow down on your Taco Pizza Nacho Mashup!

Recommended pairing: ♪Margarita Cha, Cha Cha♫! Daily’s Frozen Margarita Cocktail , 10 oz and Pepe Lopez Tequila 50 ml

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

Taco Pizza Nacho Mashup 029The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Perfect Steak

Steak Before and After 044Ribeye has always been my favorite steak cut. I like to dress it with blue cheese and steak sauce. This is my first time using the Stubb’s Ancho Chili & Garlic Texas Steakhouse Marinade Mix. But I love all of the Stubb’s BBQ products, so I think it will make a great dry rub.

I mixed the packet with olive oil, a touch of liquid smoke, Worcestershire sauce, soy sauce and a dash of Montreal Steak Seasoning in a zipper bag for 3 days.

I can use two of my favorite skillets to cook it. My grill skillet and cast iron skillet. The Cast Iron skillet can stand the heat of a hot oven. However, the grill skillet has plastic on the handle, so I use it only on the stovetop.

“Alexa, set a 30 minute timer: Steak.” I put it in the microwave, instead of the countertop, so the cat won’t eat it.Steak

INGREDIENTS

  • Ribeye Steaks, 2 (I take it out of the fridge 30 minutes before cooking to make it room temperature)
  • Stubb’s Ancho Chili & Garlic Texas Steakhouse Marinade Mix (or try Stubb’s Beef Soy, Garlic & Red Pepper Marinade Mix)
  • Olive Oil, 1 teaspoon
  • Worcestershire Sauce, 1 teaspoon
  • Soy Sauce, 1/2 teaspoon
  • Liquid Smoke, 1/8 teaspoon
  • Montreal Steak Seasoning by McCormick, 1/2 teaspoon
  • Garlic, 1 cloveStubbs Marinade
  • Butter, 1 pat,
  • Blue Cheese Crumbles, 2 teaspoons, to your taste
  • Steak Sauce
  • Horseradish
  • Vinegar (Water, Beef Broth, Beer, etc. to deglaze)

INSTRUCTIONS

  • Preheat oven to 350
  • Preheat Grill skillet and Cast Iron skillet for a few minutes
  • Add a “Garlic Hole” by cutting into the steak for the butter and garlic
  • Add Olive Oil, the Steak(s) and grill for 2 minutes per side, to get some fancy grill marks
  • Deglaze pan (save pan drippings to pour over rested steak with Blue Cheese)Steak Before and After 029
  • Add Butter and Garlic to Cast Iron skillet, with steak on top
  • Bake for 7 minutes
  • Remove from oven
  • Top with Blue Cheese and rest for 5 minutes
  • Slap on your favorite Steak Sauce with Horseradish, and chow down!

A great steak is like a great movie. It has a fantastic lead player, co-star and supporting cast.

I hardly ever watch movies. I get sleepy close to the 2 hour mark. Although I prefer to watch shorter 30 or 60 minute TV shows, I did take the time to watch some great movies lately, like:

  • Mary Poppins Returns
  • Us
  • Crazy Rich AsiansSteak Before and After 032

I love all movies starring Julie Andrews, such as Mary Poppins, The Princess Diaries and The Tooth Fairy. She has tons of other great movies, but those are my top three favorites. I love, love, love the original Mary Poppins movie. I predicted disaster for Mary Poppins Returns. But in the end, I loved it, almost as most as the original. One of my favorite parts was the Dick Van Dyke dance scene. He still has it!

I love scary movies. My brother just rented Us, so I told him no spoilers. That was one of the best scary movies I have ever seen. I was hollering at the screen, like don’t go there! I am a huge fan of Lupita Nyong’o! She puts the “A” in Acting! She was terrific in The Black Panther! I loved her use of dance and voice in the movie Us.

Steak Before and After 035Fresh off the Boat is one of my favorite TV shows. Mainly because race does not matter. It does not matter if the family happens to be Hispanic, Black, Asian or White. Funny is funny, regardless. The Grandma is my favorite character on the show. Constance Wu and Michelle Yeoh inspired me to watch this movie. It was so entertaining and funny!

I have my lead star ready – the Steak.

I have my co-star ready – the Salad

I have my supporting cast ready – the Horseradish, Blue Cheese and Steak Sauce

Steak Before and After 042Time to chow down with my favorite Wednesday night TV shows:

  • Guy’s Grocery Games
  • Property Brothers: Forever Home
  • House Hunters

Steak, that’s for dinner! I was so tempted to “lick the plate” clean, but resisted. It was so good!

Have a safe and happy July 4th!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

Steak Before and After 033The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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Bacon-Wrapped Digger Dogs

Bacon Dogs and Window Well 030My daddy used to make Hot Diggity Dogs. A fully dressed Red, Fat Hot Link with mustard, hot sauce and sharp cheddar cheese, cut from the block.

I LOVE Hot Dogs. Back in my skinny days, before I was hired to work at Macy’s Downtown, I used to shop and eat the Macy’s Hot Dogs. They came in the fancy pleated holder with a toasted top-sliced bun. I was the queen of dieting back then, to the point that I would starve myself. On one occasion, I fainted in Macy’s because I had not eaten that day. I’m glad they did not hold it against me, when I applied for a job there.

That sweet memory with Dad will never happen again. But here is my take on his famous Hot Diggity Dogs!

INGREDIENTS:Bacon Dogs and Window Well 009

  1. Fat Hot Dogs, recommended Farmland Hot Smoked Sausage Links, 1 to 2 per person
  2. Bacon, Thick Cut, one slice per dog
  3. Extra Sharp Cheddar Cheese, two, 1/4 inch cuts per dog (or Cracker Cut Cheese)
  4. Bun, Top-Sliced, recommended Pepperidge Farm Sweet Hawaiian, one per dog
  5. Celery Seeds, 1/8 teaspoon
  6. Mustard Ground, 1/8 teaspoon
  7. Liquid Smoke, 1/2 cap (or less), per dog
  8. Poppy Seeds, 1/8 teaspoon
  9. Water (or butter) to adhere poppy seeds
  10. Toothpicks, 2-3 per dog
  11. Water, to soak toothpicks for 30 minutes ahead of time
  12. Condiment of your choice, such as mayo, aioli, ketchup or mustardBacon Dogs and Window Well 011

INSTRUCTIONS:

  1. Pre-heat oven to 350
  2. Cook bacon, until nearly done and still pliable. Then cool until you can touch it.
  3. Slice each dog in half, lengthwise. The Sausage links are already fully cooked, so you can split and lightly brown in the same skillet. You just need to heat the sausage and cheese in the oven to meld together.
  4. Apply liquid smoke, celery seeds and dry mustard on each dog
  5. Add cheese chunks
  6. Wrap bacon around dog and secure with 2 toothpicks
  7. Bake for 10 minutesBacon Dogs and Window Well 010
  8. Using the same bacon pan, blot most of the bacon grease out. Then, adhere water or butter on top of buns to “glue” poppy Seeds
  9. Cook on both sides in skillet for 2 minutes until light brown
  10. Remove dogs and buns from oven
  11. Remove toothpicks
  12. Dress buns and dogs with condiments of your choice
  13. Chow down!

THE VAMPIRE DANCER SAGA 5 IS DONE!

The story writing process has completed and ready for tweaking. For the first time, I am using original artwork, as opposed to using stock photos from Shutterstock, DepositPhotos and the Library of Congress.

Bacon Dogs and Window Well 032Check out the sample for Part 4 to be in the storyline loop: Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

BOOKS BY SHALIMAR ALI:

clip_image001

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

clip_image002

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

clip_image003

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

clip_image004

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

clip_image005

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9

YOUTUBE:
https://www.youtube.com/user/Shalimarali

BLOG:
https://learnbellydancewithshalimarali.com/

LINKEDIN:
www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/

INSTAGRAM
https://www.instagram.com/shalimarali5/

Bacon Dogs and Window Well 014

Bacon Dogs and Window Well 012

NAAN PUTTANESCA PIZZA

Pizza 027There is a story behind this dish. My family loves my take on Spaghetti, so much, that they call it: Spazghetti! I was making my famous Spazghetti at my brother’s house, decided to reveal the secret to the flavor: Puttanesca!

My nieces Lena and Lekia thought I was making it up, because I was drunk. Yes, of course I was drinking! We made up a silly song: Puttanesca, Puttanesca, Putt, Putt, Putt!

I had to look up the word Puttanesca on the internet to prove that this was not some made up drunken nonsense.

Even though my family loves my Spazghetti, many did not know Pizza 025that I used Anchovies in it. Some people hate or dislike Anchovies. I used to eat Sardines as a kid, but I cannot stand the small bones on any fish. So I cook them down, only to use the flavor. And yes, Puttanesca is the real deal. From Wikipedia:

Spaghetti alla puttanesca (pronounced [spaˈɡetti alla puttaˈneska]; “spaghetti in the style of a prostitute” in Italian) is an Italian pasta dish invented in Naples in the mid-20th century. Its ingredients typically include tomatoes, olive oil, anchovies, olives, capers and garlic. See, I was not drunk after all. So there!

This brings up a memory of my sister Gina, when she worked as a maid in a fancy hotel, on the Plaza. She would bring home this super large meat pizza with brisket and all Pizza 003sorts of meats. Thanks for the inspiration Gina!

INGREDIENTS:

  1. Italian Sausage, 1 lb.
  2. Pepperoni, divide into 2 groups, 6 oz.
  3. Stonefire Artisan Thin Crust Pizza (they are well known for the Naan bread, and this looks just like it)
  4. Anchovies 2 oz. can
  5. Tomato Pesto, recommended: Mezzetta, 3 teaspoons
  6. Black and Green Olives, ¼ to ½ cup
  7. Goat Cheese crumbles, 2 oz.
  8. Mozzarella Cheese Pearls, 4 oz.
  9. Gouda Cheese, 12 slices
  10. Pizza 004Asiago, Romano, Parmesan Salad Blend, recommended BelGioioso, 2 oz.
  11. Tomatoes on the Vine, diced, 2
  12. Green Pepper, diced, 1
  13. Garlic, diced 5 cloves
  14. Italian Seasoning or Herbs du Provence
  15. Cooking Spray

INSTRUCTIONS:

  1. Pre-heat oven to 250 degrees
  2. Cook Anchovies for 5 to 7 minutes on low
  3. Move the Anchovies to the back of skillet and add the Italian Sausage
  4. Add the diced Garlic and cook for a few minutes
  5. DrainPizza 031
  6. Dice the Green Peppers and Tomatoes and sprinkle Italian Seasoning or Herbs du Provence on top
  7. Mix together Sausage, Anchovies, Garlic, Goat Cheese, Mozzarella Cheese, Green Peppers, Tomatoes, Black & Green Olives in a mixing bowl
  8. Spray Pizza Pan with Cooking Spray
  9. Arrange 1/2 Pepperoni on bottom of Pizza Crust and top with 6 Gouda Cheese slices
  10. Add Meat mixture on top, even it out, top with Parmesan cheese blend
  11. Add 6 Gouda slices, and put remaining Pepperoni on top
  12. Create a foil tent over Pizza
  13. Cook for 45 minutes and let stand 30 minutes before cutting

Pizza 016THE VAMPIRE DANCER SAGA 5 IS DONE!

The story writing process has completed and ready for tweaking. For the first time, I am using original artwork, as opposed to using stock photos from Shutterstock, DepositPhotos and the Library of Congress.

Check out the sample for Part 4 to be in the storyline loop: Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

BOOKS BY SHALIMAR ALI:

clip_image001

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

clip_image002

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

clip_image003

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

clip_image004

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

clip_image005

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9

YOUTUBE:
https://www.youtube.com/user/Shalimarali

BLOG:
https://learnbellydancewithshalimarali.com/

LINKEDIN:
www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/

INSTAGRAM
https://www.instagram.com/shalimarali5/

BBQ PORK & (Bacon, Bacon Cowboy) BEANS

Samsung 323Certain meals are not simply digested for nutritional value; some were in fact legendary memories.

You know, that memory of my sister making the best Liver & Onions with Gravy. That was so good, I had to lick the plate clean. Or my Aunt Forestine making, well anything, such as Green Rice, BBQ Sausage or Beans.

Everyone in our family made Beans. Back then, a package of dried beans was less than $1.00. Boil it with some Neck bones, Ham Hocks or Bacon, and you have a cheap meal that could feed a lot of hungry kids.

Samsung 242Forestine’s Beans were different. They were creamier than the normal Beans (gasp, which Mom made).

I asked her for the secret to her creamy Beans. The answer was Bacon Fat.

Emeril Lagasse did not lie when he said: Pork Fat rules!

Bacon can add that punch to most meals. Bacon is the star in my most memorable meal: Potato Digger Fritters!

You know your meal is popular when it is often requested.

I made my Bacon, Bacon Cowboy Beans last week, and had the final bowl Samsung 304on Monday. I love an All-in-One meal that has a protein, vegetable and side dish that fits inside one bowl. Instead of having everything spread out. Because I tend to eat more, when it is spread out.

Yesterday was busy, yet I had planned to make my Naan Puttanesca Pizza. Perhaps, I will blog that soon?

I was bagging some make a-head meals. BBQ Country Ribs and Greek Lemon Chicken, using Stubb’s Marinade. I put the chicken in the freezer.

I was going to freeze the ribs, but since it was so late, I decided to cook the ribs, because the pizza required more prep time.

Samsung 314And with ribs, I only had to cook them for 5 minutes per side in olive oil, then cover and cook slowly for 30 minutes with broth and BBQ sauce.

It was delicious with a side salad and toasted bread to sop up the BBQ gravy.

I also de-glaze the pan, before adding the liquids. But like a “Baby Chef” I remove the pan from the fire for a few minutes, before adding Vinegar and or Cooking Sherry. I made a mistake last year by adding the Cooking Sherry too soon, and my pot flared up. That looks dramatic, when a chef does that on a cooking show. But if you cooking alone, that could turn scary, if a fire were to happen.

Samsung 318This blog is a shout out to my Aunt Forestine, who was a fantastic chef, ahead of her time! She bought flavor, seasoning and style to all of her dishes. Her cooking went beyond just cooking the meal. She created a “gourmet” delight that you would never forget.

BBQ PORK INGREDIENTS:

1. Pork Ribs or Country Ribs, 1 lb.

2. Stubb’s Pork Marinade: Chili, Lime & Ginger 1 oz.

3. Stubb’s BBQ: Hickory Bourbon, ½ to 1 cup

4. Liquid Smoke, ½ teaspoon

Emeril Bam5. Beef Broth, 1 cup

6. Olive Oil, ¼ cup or less

7. Apple Cider Vinegar and/or Cooking Sherry, ¼ cup

8. Garlic, diced, 1 clove

9. Onions, Frozen, Diced, ¼ cup

BBQ PORK INSTRUCTIONS:

  1. Marinade the Pork with Liquid Smoke. Garlic and Stubb’s Marinade package for at least 30 minutes. I did this before, for 3 days and it was better than the 30 minute marinade. More tender, more flavor. I Pork Rulesuse a Ziploc Gallon bag.
  2. Heat the skillet for a few minutes, and then add the Olive Oil then Pork. Reserve the Garlic.
  3. Turn 5 minutes per side
  4. De-glaze with Vinegar and/or Cooking Sherry (I remove the pan from the heat for a few minutes, so I won’t get the flare up, LOL)
  5. Bacon Bacon Cowboy BeansAdd Onions, Garlic and Broth
  6. Cover and simmer for 30 minutes on low
  7. Chow down with some toasted bread and pickles!

THE VAMPIRE DANCER SAGA 5 IS COMING!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

BOOKS BY SHALIMAR ALI:

clip_image001

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

clip_image002

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

clip_image003

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

clip_image004

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

clip_image005

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9

YOUTUBE:
https://www.youtube.com/user/Shalimarali

BLOG:
https://learnbellydancewithshalimarali.com/

LINKEDIN:
www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/

INSTAGRAM
https://www.instagram.com/shalimarali5/

BBQ Beer Brats Daddy’s Style

Brat6I used to love eating “Fat” hot dogs with my dad! You know, back in the day when the hot dogs were large, hot and juicy. Dad would put mustard, hot sauce and sharp cheddar cheese on them. My dad loved sharp cheddar cheese, so I love it too!

I love the BBQ Italian Sausage at Gates BBQ. But I hardly visit them every other year. My Aunt Forestine used to grill them on her porch and it tasted just like the ones from Gates.

I am going to have one for dinner tomorrow, so I am prepping tonight. I will start the crock pot, right before my shift starts.

Normally, you can cook them in the slow cooker first and finish on the grill. Brat1But since I won’t have that much time, I have to do the reverse and grill them in a pan, then put in a slow cooker before I start work.

Glad that I have 3 different size crock pots, for different meals. The “Daddy” bear size 10 Quart AKA The Chili Maker, a Momma bear size 8 Quart and a Baby Bear size 4 Quart. My cat is very sneaky around crock pots. So I put the Baby bear size in my office so she can’t knock it over and try to eat the food.

INGREDIENTS:

  1. Italian Sausage or Bratwurst, 5 or 6
  2. Hoagie Buns, 6, I use Pepperidge Farm Bakery Classics with Sesame seeds
  3. Brat2Beer can, 12-16 oz. (and/or use beef broth, if you don’t want to “waste” your beer, LOL
  4. Onions, ½ cup or less (I am using the frozen bag)
  5. Liquid Smoke, ¼ teaspoon
  6. BBQ Sauce, ½ cup more or less, to your taste, I love Stubb’s Hickory Bourbon Legendary Bar-B-Q Sauce
  7. Mustard, Grey Poupon, Country Dijon is my fav
  8. Tasbasco Pepper Jelly (or Hot Sauce or Sriracha)
  9. Sharp Cheddar Cheese, time to pull out the Cracker Barrel Cracker Cuts
  10. Olive Oil

SUGGESTIONS:

  1. Brat3Pre-heat a grill pan or cast iron skillet for 2 to 3 minutes. Score-cut each Brat or Sausage
  2. The sausage only needs about 2 minute per side, as they will finish cooking in the crock pot.
  3. Add the onions and Liquid Smoke to the crock pot, then the Brats and BBQ Sauce. Cover with a mixture of Beer and/or Beef Broth so the Brats are well-covered
  4. Cook on low for 4 -5 hours
  5. Toast that bun, slap on some extra BBQ sauce, mustard and pepper jelly. Add Brat and Cheese and enjoy!

Save some beer to drink with your Brat!

Brat4Happy Father’s Day

THE VAMPIRE DANCER SAGA 5 IS COMING!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

BOOKS BY SHALIMAR ALI:

clip_image001

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

clip_image002

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

clip_image003

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

clip_image004

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

clip_image005

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9

YOUTUBE:
https://www.youtube.com/user/Shalimarali

BLOG:
https://learnbellydancewithshalimarali.com/

LINKEDIN:
www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/

Desperate Housewives like to Cook!

Pizza HomemadeI’m not desperate, or a housewife, but I still love to cook. One of my favorite shows is Desperate Housewives, in particular Season 4, Episode 13 “Hello Little Girl” which debuted on April 27, 2008. Bree and her frenemy join forces to start a catering business.

I have always dreamed about catering. I figured if Bree could do that in her basement, maybe I can too?

FrittersIn May 2016, I signed up for EatWith at www.eatwith.com. This company allows passionate home cooks and amateur chefs to host dinner parties. You can host or teach people how to make your famous meals.

My home at that time, was a work in progress. It did not have a proper outdoor eating area. And for some reason, the bats loved the dining room. Maybe it was the burgundy curtains? As a home Bacon Bacon Cowboy Beansowner, I am always in the quest to make my home presentable.

My current home is still a work in progress, but has so much more potential. I never use my dining room and hardly ever use the deck, so I can put them to work.

The host is paid one day after the meal. I noticed this one charges $78.00 per person: https://www.eatwith.com/events/45500?date=2019-06-02

Gyro CookedI am still in the process of developing a Business Plan for EatWith. I would like to start out one day per month, then every other week, then once a week.

Each meal would come with cans of soda pop, a side dish, appetizer and Dessert. Each meal has a theme.

Fall, Winter and early Spring

A Taste of Italy

Spaghetti, Asparagus, Texas Toast or Garlic Bread. AKA Spazgetti with Italian Sausage cooked in Anchovy oil, Pepperoni and Melted Cheese, Gyro SlicesRicotta Cheesecake.

Mexican Flavor

Chili Choices: Beef Chuck with Beef Chorizo. Or Chicken Chili with Pork Chorizo, Italian Sausage and Ground Turkey. Mexican Corn, Cornbread with Jalapeños and Queso Cheese, Dulce de Leche, or Tres Leche Cake.

A Whole New World of The Middle East

Hot TubGyro slices on Naan Bread with Tzatziki, Feta Cheese, Kalamata Olives and Red Onions, Saffron Rice, Greek Salad, Baklava.

Down Home Diner

Meatloaf, Tater Fritters with Potatoes, Bacon, Polish Sausage and Cheese, Fried Egg and Oven Butter Toast, Peas and Carrots, Carrot Cake.

European Delights

Bree1Beef or Chicken Alfredo with Egg Noodles, Salad, Dinner Rolls, Pie and Ice Cream.

Swedish Meatballs with Lingonberries and Egg Noodles, Brussel Sprouts, Biscuits with Lingonberry Jam.

Late Spring and Summer

Take me out to the Ballgame

Brats or Italian Sausage bathed in Beer and Onions in a slow cooker, then pop on the grill to get grill marks and smoky flavor, on a Sesame Seed Hoagie bun, Bacon-wrapped Corn on the Cob, Watermelon and Feta Cheese Salad.

Bree2This one is more ambitious: Burgers, Hot Dogs, Bacon-Bacon Cowboy Beans, Fries, Salad.

I love to create and develop new recipes, but the one thing I am not good at is baking. Rest assured, the pies, dinner rolls and baklava will be store bought, or a jazzed-up cake box mix.

I would need to create a test food order to get the cost for groceries, serving plates, cutlery and then compare to the sample price charged to find out the profit. For example, Hv-Vee charges $1.00 more for the Lingonberries than Price Chopper and Walmart does not carry them at all.

I can promote it on the Nextdoor app and do a test run to see how it goes.

Bree5Come to think of it, I already have one package of Brats in my freezer, and all of the mixings for Bacon-Bacon Cowboy Beans.

I’m not sure what type of license is required for a Bed and Breakfast, but if I buy a bed, that would put my guest room to work as well, along with the Dining room and Deck.

I may have to set a time limit, like 2 hours for the meals. Perhaps, Adults only in the hot tub. I’m not sure about other entertainment options, such as Bree4watching TV or using my portable Alexa Tap to listen to unlimited music of their choice.

Maybe it won’t hurt to test one dry run.

Just saying….

CAN YOU POST A COMMENT TO LET ME KNOW YOUR FAVORITE OR LEAST FAVORITE CATERING SUGGESTION? Thanks!

Have a safe and Happy Memorial Day!

THE VAMPIRE DANCER SAGA 5 IS COMING!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

BOOKS BY SHALIMAR ALI:

clip_image001[4]

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

clip_image002[4]

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

clip_image003[4]

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

clip_image004[4]

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

clip_image005[4]

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9

YOUTUBE:
https://www.youtube.com/user/Shalimarali

BLOG:
https://learnbellydancewithshalimarali.com/

LINKEDIN:
www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/