Also visit our main website, TheNibble.com.
[1] Cashew salsa (recipe below) adds protein to salsa (photos #1, #2, #3, #4 © DeLallo). [2] Fire-roasted diced tomatoes from DeLallo. Fire-roasting provides a slightly smoky flavor. [3] Calabrian chiles (or chile peppers, if you will), from DeLallo. [4] Roasted piquillo chiles from DeLallo. Add some cashew protein to your salsa with this…
Continue reading “Cashew Salsa Recipe & More Salsa Recipes For Cinco De Mayo”
[1] Sweeten cream cheese and top with strawberries for a strawberry cheesecake English muffin (photo © California Strawberry Commission). [2] Avocado cheeseburger (photo © Thomas Breads). [3] Peanut butter and banana for breakfast, lunch or snack (photo © Wolferman’s). [4] English muffin mini-pizzas (photo © The Wholesome Junk Food Cookbook). What other ways to…
Continue reading “Other Ways To Use English Muffins On National English Muffin Day”
April 16th is National Eggs Benedict Day, celebrating the English muffin topped with Canadian bacon, a poached egg, hollandaise sauce, and chopped chives. We’ve got a twist on it: an Eggs Benedict Casserole recipe. Classic Eggs Benedict, a popular brunch item, was created in the 19th century by a prominent chef for a wealthy lady’s…
Continue reading “Eggs Benedict Casserole Recipe ~ National Eggs Benedict Day”
[1] Millionaire Shortbread Bars from Lake Champlain Chocolates (photo #1). The recipe is below (photo © Lake Champlain Chocolates). [2] This version uses chocolate caramel (photo © Anna Pustynnikova | Panther Media). [3] These bars were made with a milk chocolate top and dulce de leche, instead of conventional caramel (photos #3 and #4 ©…
Continue reading “Millionaire Bars Recipe With Shortbread, Caramel & Chocolate”
January 22nd is National Southern Food Day, Southern Food Heritage Day is October 11th. On both days we turn to one of our favorite dishes from Charleston, South Carolina: Shrimp & Grits. Why didn’t we ever think to make it a seafood medley: shrimp plus crab meat, fish, even scallops? Leave it to a restaurateur,…
Continue reading “RECIPE: Beyond Shrimp & Grits, Make Cajun Seafood & Grits”
