From Cooking Light, fresh combination of lovely ingredients equating to the most amazing flavors in the mouth! I have to admit that the cabrales cheese is a bit too strong for my taste so the second go around I used a regular good quality blue cheese and liked it much better. This is personal preference of course. I also have substituted rice wine vinegar for the sherry vinegar and used agave nectar to replace the honey.
My beloved father lives alone and is a diabetic and workaholic! In the past few years, I have made it a point to try and bring him a few meals per week that are healthy and filling. I found this recipe in Better Homes and Gardens "Our Best Diabetic Recipes" magazine edition. You can add more chile peppers to suit your taste. I always pour in the remainder of the adobo sauce from the can into the pot. I love the radish and jicama added to the pico.
This picadillo has just about everything in it that I like, being a little different from the others here on Zaar. It's from The Whole Foods Market Cookbook and can be eaten alone or stuffed inside a chile relleno or warm whole wheat tortilla.
I prefer a baked sweet potato over an Idaho but I don't like them dolloped with extra sweetness like other recipes using brown sugar and cinnamon or honey. The contrast of the sweet potato with the lemon pepper seasoning gives it a balance that works for me so maybe you'll like it too!
This is a recipe I found years ago through cooking light and adopted as my own using my Spice-Rubbed Grilled Chicken Recipe #386655 along with a few other minor changes. You have to use the recipe for the grilled chicken for this to work. I don't care for raisins at all but I kept them in the final recipe b/c it just works!!
My version of a recipe found online. I love grilled pineapple and this went great with my toasted coconut rice pilaf and spice rubbed grilled chicken! The shrimp was tender and juicy! If using wooden skewers make sure you soak them in cold water for at least 30 minutes. You could add some crushed red pepper or hot sauce to the marinade for some kick:-0
I grew up on glazed carrots prepared with brown sugar, butter and whatever marmalade my mother had on hand. However, I've grown to prefer this method, where the sugar dissolves more easily, and the carrots turn slightly brown as liquid reduces and forms a glaze. Dried dill will work for color but fresh works best for depth of flavor.
Houston's is one of my favorite restaurants, if anything, for the simplicity and consistency of their dishes. Here is one of my favorites. You can serve these without the remoulade and they are just as good!
I always make my cocktails with fresh pressed juice. I cannot afford any extra empty calories from store bought mixers, who can!! I have a commercial grade juicer so you may need to add extra juice if your hand squeezing since my juicer produces a lot of juice! I've had the grapefruit margarita at The Daily Grill on several occasions. Here is my martini version, enjoy!