Chopped Cheese: Not Cheesesteak There will always be debate about the true creator of the chopped cheese (or chop cheese), but it’s popular across sections of New York City’s boroughs in bodegas and small shops, each having its own twist and variation. I don’t exactly want to wade into the debate between NYC’s chopped cheese and Philly’s cheesesteak. I’m an equal opportunity sandwich man and will take whichever cheesy delicious sandwich is presented to me....
Roasted Christmas chicken It can be overwhelming when planning your holiday menus, if like me, you are thinking of what to put on the table that would taste different from your weeknight dinner. I know, you are not alone, I have been there! The truth is, I don’t always have roast turkey on my table for Christmas or any holiday but I always have a chicken roast. Apart from the fact that we love eating chicken, I find it easy to cook too and since I have a small oven, I can always cook the chicken along with the potatoes or veggies....
Time Savers You can shave some time off your prep work by buying already peeled and deveined shrimp. Additionally, you can save time grocery shopping by having your seafood delivered straight to your door. Our friends over at Fish Fixe help to keep our freezer stocked with perfectly portioned, premium seafood, and it makes adding meals like these cilantro lime shrimp bowls onto our weekly meal plan a no-brainer. It’s quick, easy and delicious....
We seriously can’t get enough Italian food. The bread, the cheese, the everything. Classic Chicken Marsala is a variation on another Italian classic, Chicken Scaloppine. The big difference between the two is the sauce, and the secret to a great Chicken Marsala is the Marsala wine reduction sauce. Don’t even think about grabbing a bottle of grocery store cooking wine, you want the real thing. Marsala is a fortified wine made in Sicily, but can be found in your local liquor store or online....
But for special occasions, I’m more than happy to bust out the sugar and whip up a batch! This nutty, chocolate-covered toffee is the quintessential holiday treat, perfect for nibbling at the end of a big meal or gifting to a friend. Video: How to Make English Toffee What Is English Toffee? I make this classic English toffee with sugar, butter, and a touch of salt. A thin layer of chocolate over the toffee makes it even more of a treat, plus there are nuts in both the toffee itself and sprinkled over top....
Give me a hearty salad over a limp-looking lettuce and tomato concoction any day! This salad is certainly filling enough to serve as a main meal. We’re talking: Nutty red rice (replace with wild or brown rice if you prefer) Smoky paprika fried chickpeas Hard boiled eggs Chunks of perfectly ripe avocado A creamy goats cheese dressing Plus tonnes of other goodies to give you that rainbow of veg (and fruit!...
Cod poached in court bouillon is a classic French dish, particularly in Provence. My Provencal sweetheart introduced me to this way of cooking cod, and I can’t get enough of it. It’s easy, fast, and the fish is perfectly and subtly flavored with the poaching liquid which has been infused with bay leaves, garlic, salt, and olive oil. I’ve been serving it with yukon gold potatoes that have been boiled in the same fish poaching liquid, with a little dash of saffron for color....
Easy Meal Prep Idea We are always on board with a recipe that is great for dinner and then makes easy leftovers for lunch. These collard green wraps are an easy one that you can enjoy for a light dinner, and then pack up the leftovers for lunch at work the next day. Alternatively, you could also just make them for lunches. Since collard greens are pretty substantial and more hearty than other greens, you can roll them up the night before and they’ll still taste fresh and delicious for lunch the next day....
This is totally the sort of thing I make for company during the cooler months because it’s one of those meals that’s a crowd pleaser, can be prepped in advance then popped in the oven and left without checking on it. Low risk cooking that tastes fabulous – I like! Creamy Chicken in White Wine Sauce If I have a dinner party anytime during June – August (winter here in Sydney), chances are that I’ll make something like this Creamy Chicken in White Wine Sauce....
Disclosure: Fish Fixe sent us product to use in this recipe. All opinions are our own. The Creamy Sauce Are you wondering how we make a creamy sauce without the dairy? Well, it’s not too complicated really. We use full fat coconut milk to get that extra creamy goodness, and then we mask the coconut flavor with lots of onion and garlic. Paired with the salty bacon, it is a really tasty combo!...
Fresh vs. Frozen Wings: We prefer to always use fresh wings, however, we know how convenient it is to keep a bag of frozen wings on hand at all times. If you’re going to use frozen wings, let them thaw in the fridge overnight before baking, and make sure to pat them dry really well. You readon’t want that extra water content. Baking Powder: Baking powder is an essential ingredient in crispy baked chicken wings....
Raita is a yogurt-based condiment that can help douse the fire if a dish is just a little too hot and spicy. In much the same way that sour cream or crema fresca is served with chili-infused Mexican food, the casein in the yogurt absorbs capsaicin, the compound that gives chili its heat. Raita can be used as a sauce or a dip. This raita is made with cucumber and mint because I have plenty of mint growing around the yard and cucumbers are plentiful at the farmers market....
Cooking with cola or root beer is common, so we figured why not cook with Dr Pepper? Using soda as the base for a barbecue sauce does two things right off the bat: You get sugar and you get acid. You can literally make a glaze out of nothing more than soda. We went a little further with this recipe, making it a full-on BBQ sauce. If you don’t like Dr Pepper, you can substitute another dark soda; I’d recommend root beer....
My favorite kreplach are filled with a simple mixture of beef and browned onions, so that’s what I’ve used here. Traditional versions are made with braised beef, but we’re using fast-cooking ground beef for this version. I also take the shortcut of using store-bought wonton wrappers instead of making a dough from scratch. Easy peasy! The whole recipe takes about an hour to put together, so it’s pretty weeknight-friendly if you’re in the mood to fold up some dumplings at dinnertime....
Serve it with some freshly cooked Jeera rice, basmati rice or brown rice. let me show you how to make the best with my step by step guide. Easy coconut chicken curry recipe I could eat rice every day of the year especially plain boiled rice. I love it because it can pair it with anything and I can have it with all sorts of sauce or curry I desire....
Fish Options: Any white ocean fish will work great for fish tacos. Some common options are mahi mahi, flounder, snapper, grouper, halibut, and cod. Serving Suggestions: Fish tacos can be enjoyed plain as their own complete meal, or served up with your favorite side dishes. We love tacos with french fries, Mexican Rice, Mexican Street Corn, or black beans. What kind of sauce do you put on fish tacos? Looking for a great sauce for fish tacos?...
Pasta is limited on the shelves at the moment, but certain types and flour, and for the most part eggs, seem to be available. That’s all you need to make homemade pasta. It also happens to be really delicious pasta that feels like a gourmet treat. If you haven’t got a pasta machine, don’t worry, you don’t need one! A rolling pin is all you really need. However, if you have a food mixer, that’s helpful too....
Mom doesn’t follow recipes. After 50 years of cooking for her family, she doesn’t need to. She cooks instinctively, pulling ingredients from what we have on hand, making substitutions or additions as she sees fit. Taste testing here and there for a little more of this or that. To get a recipe out of her I have to watch her make something, take copious notes, and ask a lot of questions....
A good pork chop is as delicious and juicy as your favorite steak. Once you try this recipe, you will be hooked. These chops are tender and flavorful. They’re great, too, because they’re easy to make, and everyone will love them. it is believed that smothered pork chops originated in the Southern United States, where they were a popular and affordable way to prepare pork. The term “smothered” refers to the cooking technique of slow-cooking the pork chops in a flavorful liquid, such as broth or gravy, which helps to tenderize the meat and infuse it with rich, savory flavors....
Here’s our version. It’s a cinch to make! How To Make the Best Tabbouleh The thing that requires the most work actually is just the chopping up of the parsley. Don’t skimp on the olive oil. The salad needs it or it will be dry. Feel free to add some chopped cucumber, or even chile for a little heat. A good winter-time substitute for the fresh tomatoes is some canned roasted red peppers, or sun-dried tomatoes....
