How Sweet It Is. Vegetarian. Pasta Recipes. Here's how to make Al Roker's famous cold-brew coffee Al's cold-brew coffee has been the talk of the show this week. Slightly sweet with notes of chicory,... How to avoid weight gain during the holidays, the easy way Nutritionist and health expert Keri Glassman shares her top tips for avoiding weight gain during...
Eggnog all day every day! These quick recipe swaps make it easy to make eggnog a part of your balanced breakfast...or dessert...or... Impress your guests with Italian desserts (Nutella cake!) For a fabulous holiday celebration, match up Nutella cake with an espresso martini, plus an orange... 15 Christmas dinner ideas so you can plan your menu now The holidays are stressful.
Decorate holiday cakes, pies and drinks with easy sugared cranberries You only need 4 ingredients to make these beautiful sugared cranberries that are a lovely finishing... The top 10 yummy food gifts you can mail to your friends this year Want to treat your friends to something delicious for the holidays? Salt and Vinegar Potatoes with Rosemary. There are a million versions of these smashed potatoes all over the place. However, I love the idea of making these a little tangy. I love those thick-cut salt and vinegar chips, which is where the inspiration for this recipe came from. By dousing these potatoes with cider vinegar after they come out of the oven, you are indeed in for a tasty and tangy treat. My mouth puckers just thinking about it. Serve along side your favorite main dish and enjoy. Place potatoes in salted water and bring to a boil; cook until fork tender. Place the cooked potatoes on a well-oiled baking sheet and press down gently on each potato with a potato masher.
Brush the top of each potato with olive oil…be generous. Serve on the side with just about anything!! Print Recipe Ingredients 2 lbs Small potatoes, new or fingerlings work wellOlive oilKosher salt Fresh ground pepperFresh rosemary, finely choppedCider vinegar Directions Place potatoes in salted water and bring to a boil; cook until fork tender. Oh my! Tamale Pie! Jesus Crust! Tamale pie is amazing! You can make a pie made of tamale stuffing. If you are a fan of tamales or pies, you must make and eat this pie… now! Tamale pie! It may not be ancient, but it’s really good. It is my firm belief that every woman (and man) should have a cache of crock pot classics and one pot wonders in her/his culinary arsenal.
Some of my favorite dishes are the hearty, rich casseroles that combine a flavorful base with a flaky crust or crumbly topping. Bon Appetit! Filling: 1 pound either Italian sausage, or ground beef1 medium onion chopped1 small bell pepper chopped2 cloves garlic minced1 15 oz can of tomato sauce1/2 can of sweet corn1 teaspoon of your favorite hot sauceSalt and pepper to taste. Cornbread Topping: 2/3 cup cornmeal1/3 cup flour1/2 cup milk1 egg1 tablespoon sugar2 tablespoons oil2 teaspoons baking powder1/4 teaspoon salt1/4 cup shredded Cheddar, or Pepper Jack cheese Heat the oven to 400 degrees. Serves 4-6 people Did you like this? Chicken with Coconut-Lime Peanut Sauce Recipe: Thai, Asian Inspired. The Super Bowl is this Sunday and I am finally diverting from my Valentine’s recipes and sharing a dish that would be great alongside all those mini bite appetizers.
There have been so many awesome recipes passed around the internet the past few weeks in preparation for the game. Do I even know who is playing, no. Do I know what I will be eating, sure. This Chicken with Coconut-Lime Peanut Sauce is a fun alternative to chili. It is packed with flavor and protein. Great for game day or any time at all. When it comes to spectator sports it is all about the food for me. I added some bright green asparagus. This sauce tastes even better the next day after the flavors have a chance to combine. I like to make a big batch of this chicken dish so we have enough for a few days. What are you serving for the Super Bowl? Chicken with Coconut-Lime Peanut Sauce Ingredients Sauce Chicken Optional Garnishes Chopped Cilantro chopped Peanuts Green Onion toasted unsweetened Coconut Flake Srirach sauce Method Notes.
Most gawked all-time. Crispy Shrimp and Mango Lettuce Wraps. I’m chatty today. Want to talk about things that aren’t fun? Good. I’ll go first. Coming home from vacation. It should have be called something more like A Quick Teaser of What Life Should Really Be Like That Leaves You Sunkissed, Exhausted and Craving Another Week Away. . … I got hungry.
Imagine that. Sigh. Guess what I ate a lot of while on vacation? Not. I think my current vegetable intake is at negative 27. Oh oh oh but… I made these spring roll thingies before I left. Kidding! Remember the crispy shrimp tacos I made? Hmmmmmm. Crispy Shrimp Spring Rolls serves 2-4 1 pound of raw, deveined shrimp (I also butterfly mine) 1 cup flour 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons olive oil 1 mango, peeled and sliced into matchsticks 1 bunch of bibb lettuce or rainbow chard leaves 2 seedless cucumbers, peeled and chopped 1 avocado, peeled, pitted and chopped 1 bunch of cilantro 12 rice paper wrappers (optional) In a bowl, combine flour with salt and pepper.
Cilantro Dipping Sauce 2/3 cup olive oil.