Zesty Lime Shrimp and Avocado Salad
Zesty lime juice and cilantro are the key ingredients to creating this light and refreshing salad, no heavy mayonnaise to weigh it down. Made with the freshest ingredients; jumbo shrimp, avocados, tomatoes, red onion, cilantro and chopped jalapeño tossed with some freshly squeezed lime juice and a touch of olive oil. This will be a huge hit at your Cinco de Mayo fiesta or summer bash! Serve this as is for an appetizer, or over lettuce o tostadas for a lunch or light meal. You can easily adapt this to suit your taste by adding more or less cilantro, jalapeño etc. If you plan on making this ahead of time, you can combine all the ingredients except for the avocado and cilantro and keep this refrigerated, then add them right before serving.
Go ahead, take a shot of salad dressing.
I got my first taste of this salad dressing when a dear friend brought it over with a meal she had made for my crew right after Nola was born. From the moment the heavenly concoction hit my lips, I wanted to drink it right out of it’s re-purposed glass bottle. Since asking begging her for the recipe, I’ve probably made it weekly.
Fried Green Tomatoes Recipe
If you can find it, use fine white cornmeal, which is the primary cornmeal used in the South. Buttermilk adds flavor and tang, but is not strictly necessary. Method
Salsa roja (roasted red salsa) « One Particular Kitchen
I eat a lot of salsa. A LOT. I am rather notorious for this, in fact. My friend’s boyfriend once innocently asked if I had anything he could snack on — maybe some chips and salsa? My friend nearly fell on the floor laughing at the thought of me not having chips and salsa in the house.
How to Stop an Avocado Going Brown
Updated April 03, 2015. Avocado has to be one of the most popular - and particularly healthy fruits - in the kitchen, its uses are endless. Unfortunately, using an avocado means leaving it until the last minute because once cut, the surface of the fruit quickly turns brown. There are several solutions to this problem. Popular methods are to leave the pit (the large stone in the centre) in; cover in lemon juice; place the skinless avocado in water; place in an airtight container with a cut onion.
When I was growing up in South Texas we had this neighbor who would, on Saturday afternoons, make her tortillas for the week. Believe me, I made friends with her children so I could make myself available for tortilla day. I think she enjoyed my enthusiasm and always had a few extra tortillas for me to take home. They were sublime! My family would fight over them, and no matter how many she sent home with me they were always gone before dinner.
Jalapeno Poppers, Test #1
For the past a few year, I have tried to plan for a trip to visit, a place that I've ever been, at least once a year. I love to experience new things, getting new inspirations for life, by just being in a different city or country. Next week, my parents and I are visiting Hong Kong and Beijing for 2 weeks. Even thought I have been to both places before, I am still looking forward to go there again. For HK, I have visited so many times. Eating is the main activity that we do when we get there.
Baked Cheesy Chicken Bake
Today’s recipe is a cheesy baked pasta that I found over at Our Best Bites . Sara based the recipe on a Martha Stewart recipe. This yummy dish consists of a cheesy pasta blended with chicken, sun-dried tomatoes, and mushrooms.
Bacon,egg,avocado & tomato salad
Welcome! If you want to lose weight, gain muscle, increase energy levels or just generally look and feel healthier you've come to the right place. Here's where to start:
Greek Orzo Pasta Salad
If you saw Ole’s Greek burger post, you may have been left wondering what kind of summer salad you’d pair that with. (I know you were.) It’s not like a regular, ol’ creamy coleslaw would do the trick there.
Spinach with Sesame and Garlic Recipe
If you are using bagged baby spinach, the presoaking is not necessary, as that spinach is pretty clean. Also baby spinach does not need to be chopped. The spinach you get in bunches from the farmers market can have a lot of dirt at the root ball that needs to be washed out before you use the spinach.
How does garlic become black? They are usually surprised to hear that the unique color, taste, and texture of our product are accomplished without any additives! Black garlic is produced by fermentation, a technique that has been around for many thousands of years. Garlic contains sugars and amino acids. When garlic undergoes fermentation, these elements produce melanoidin, a dark-colored substance that is responsible for the color of black garlic.