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Shrimp wrapped in pretty puff pastry. Photo and recipe courtesy Campbell’s. We’ve been playing around with puff pastry this week, and are making these Thai Shrimp Spirals to go with the Champagne tonight. Marinated shrimp wrapped in tender puff pastry and served on skewers with a dip, they’re a fun and tasty food. Prep…
Continue reading “RECIPE: Thai Shrimp Appetizer”
If you like sesame noodles or satay with peanut sauce, here’s another delicious use for it: in a marinade. Marinating beef, chicken, lamb, pork or tofu in a peanut sauce-based marinade adds dimensions of flavor. Just create a marinade from chicken or other stock, peanut butter, soy sauce, oil, ginger, chili flakes and garlic (see…
Continue reading “TIP OF THE DAY: Spicy Peanut Sauce Marinade & Sauce”
[1] Shrimp tempura from CBCrabcakes.com (photo © CB Crabcakes). [2] People who resist eating veggies may be instantly converted to vegetable tempura. Here’s the recipe (photo © American Diabetes Association). [3] Kabocha squash tempura is a winner. Here’s the recipe (photo © Refugee Kitchen). [4] Mixed vegetable tempura. Here’s the recipe (photo © Heather Christo…
Continue reading “Homemade Tempura Recipe For National Tempura Day”
[1] Enchiladas suizas (photo © Chef Ingrid Hoffmann). [2] Boneless chicken breasts are seasoned with adobo (photo © Alleksana | Pexels). [3] Spice things up with jalapeños (photo © photo © Good Eggs). Yesterday, we recommended pork pozole recipe to celebrate Día de los muertos. If that didn’t grab you, try these chicken enchiladas…
Continue reading “RECIPE: Chicken Enchiladas Suizas With Reduced Fat”
[1] Pork pozole (photo © Chef Ingrid Hoffmann). [2] Dried New Mexico chiles. We got these on Amazon (photo © El Molcajete). [3] Mexican oregano, from Savory Spice Shop (photo © Savory Spice Shop). [4] Hominy can be purchased in cans, ready to use, or in bags of dried kernels, which need to be soaked…
Continue reading “HOLIDAY: Pork Pozole Recipe For Dia De Los Muertos”
