This is so great...why buy someone else's granola when you can bake up this tasty dish...and it is really easy to put together. I like chopped dates for the fruit, but raisins or dried cranberries would also be tasty!
From Skinny Taste this is a delicious way to use summer's bounty of tomatoes. The recipe calls for the tomatoes to be peeled but since I had lots of smaller tomatoes, I left the skin on and pulsed them in the food processor before adding them to the cooked onion mixture.
The peanut butter in this soup is not overwhelming, but gives this soup a depth and amazing richness. This soup is so hearty, satisfying and chock full of good-for-you ingredients. It includes chicken and a variety of chopped veggies, lots of fresh spinach, whole wheat couscous and a nice spice to it.
This creamy frozen custard recipe will give you a taste of summer all year long. Using simple, high-quality ingredients, this recipe transforms an ordinary frozen dessert into a dish that will leave your guests begging for more.
One of the highlights of our travels to Scandinavia was discovering aquavit, a tasty spirit with a hint of caraway or dill. I was happy to find this cocktail recipe to extend the ways we enjoy this Northern spirit!
I found this cocktail recipe searching for a drink to serve with an Asian meal. It uses just a dash of fish sauce, and also pomelo juice, which is used often in Vietnamese cooking. Pomelos are like large grapefruits, but slightly sweeter.
This easy to prepare recipe incorporates the fresh flavors of Cambodia into a nice light entree. It calls for ground pork tenderloin, but you can use lean ground pork if you don't have the butcher grind your meat.
This salmon recipe is melt-in-your-mouth delicious! Fillets or steaks of marinated salmon are pan-fried, searing in the flavors and omega-3 goodness of the fish. The salmon is then served with a tangy Thai lemongrass-honey sauce that marries perfectly with salmon's natural flavors.
I adapted this recipe for ZWT #9 and like it so much, I 'm entering my adaptation to make again. The original recipe #502895 is probably equally wonderful, but this worked so well I didn't miss the meat products. It has a nice tang from the lemon and was very filling.
While bread pudding was originally developed to make use of stale bread (Cajuns' don't waste anything), it has evolved into its own creamy, crunchy, delicious dessert and is now a much-loved Southern tradition--especially to Cajun and Creole people.
Note: Prep time includes standing time.
Grilled salmon steaks rubbed with a spicy blend of smoked paprika, chipotle chili powder, brown sugar, cumin and cocoa powder served with a quick side dish of black beans, grilled corn, cilantro and splash of lime juice.