I got this from her "Crazy Sista Cooking" book. She is Jimmy Buffett's sister. I know there a gazillion jerk recipes on here but I like this one because it's so simple, I always have the ingredients on hand, you only need 2 measuring spoons, and it keeps well. I usually leave out the orange and lemon peel granules and it's still great. I've baked, grilled and kabobed (I think I just made a new word) chicken with this. This is great served with a cucumber sauce too.
I got this from "500 Low-Carb Recipes". It does taste somewhat like Caesar but without the clean up, fuss and has less fat. I'm posting ingredients like the cookbook says but I never measure anything and I use what I have on hand. I do let the garlic marinate in the oil. I just add whatever salad goods straight to the bowl then follow the directions for tossing and adding the other ingredients.
I love Prosciutto and will even eat it plain but this combo takes mozzarella caprese to another level. It makes a fabulous appetizer and looks great too. This is from a Fine Cooking pullout...recipe by Tony Rosenfeld.
Very simple and so tasty. I eat this just about every day for lunch. I use McCormick Bayou Cajun Seasoning and Cardini's Original Caesar Dressing. NOTE: I cook one whole chicken breast and save the other half of the chicken for the next day.
This is a Rachael Ray recipe. I use what I have on had and leave out the food processor step. She also cooks the meatballs in oil while I bake them at 350 for 20 minutes. I'm posting the recipe as she did. I served mine on a bead of sesame noodles (recipes are on zaar) with dipping sauce on the side. This was so good.
My mom saw this on TV and thought I'd like the recipe. I think it was on the Today show. The original recipe is from Sandi Richard's but I've changed it to suit our tastes a bit. I've also made this without the sweet chili sauce and it tasted just fine. Easy, quick recipe using what I normally have on hand.
Empanadas are one of my favorite things to eat but I lack the patience. Every country has their own version and the ingredients differ. I love Colombian empanads/food since I've lived there but I rather go out and eat it! This website is the real deal http://nikas-culinaria.com/colombian-food/ and I'll try it one day but for now...This recipe is the "easy way" to make empanada filling and it has the ingredients we prefer. The man of the house must have tacos so I've started using this filling and it make us both happy. I wrap my taco in lettuce. The meat is very very addictive...once you start eating it you might just finish it with a spoon. I never have any leftovers no matter how much I make!!!! Try the pique sauce with it too!
This is from Martha Stewart. I've used dried herds and it's still great. This is nice to serve over grilled chicken. I've also eat it alone. It would also be great on crusty bread and served cold on crackers.
I've jotted down the basic recipe to a meal we enjoy. I usually adjust it to taste as I cook. I eat this in lettuce cups but I also serve it over brown rice or with noodles. I adapted the dipping sauce from another recipe because it like so much.
From Danny Seo in a R.Ray pullout. The day the magizine came I happen to have the ingredients on hand. As posted this serves 8. I halved the recipe and got four big servings. Would be great for an all veggie dinner served over rice.
I really enjoy Thai food. This recipe is so easy and flavorful. In the Thai dishes I've eaten green beans are usually served very crisp. I generally don't leave mine crisp but in Thai cooking it just seems to work. I use this recipe to use up leftover vegetables too; steamed broccoli is a great addition.
This is simply delicious and smells so good. I've changed the original recipe enough to make this one my own by now. I'm not always able to find Fish Stock so I use Vegetable Stock. I add a lot of Old Bay for extra seasoning but that's because I think Old Bay makes everything better. I'm not putting a measurement down for it because I add it to taste.
I grill just about every other night so I've tried to perfect how to cook certain vegetables along with the main course. I've found they cook to my liking when I put then on while the grill is heating up to get them going. It gives them a good 10 minutes for extreme heat before moving them aside for the main dish. They are basically roasted and steamed at the same time.
Try adding some onion or tossing with lemon pepper before serving.
I make BBS a lot. I've adapted it from the SBD the way I enjoy it. This recipe is well seasoned and a bit spicy. Sometimes I eat a small amount of this as an afternoon snack and it always curbs my hunger. It freezes well too.