To answer the obvious question, yes, I like to play with my food. I especially enjoy putting my own twist on recipes like turning a dirty vodka martini into a vodka martini relish. It has the wonderfully boozy, briny, olive flavors you expect, along with some added sweetness from the red onion and piquillo peppers.
Shrimp is one of my favorite seafood proteins. It has a sweet, unique flavor, a gorgeous color when cooked, and is the most versatile seafood ingredient available.
For this recipe, I kept the flavors on the shrimp simple with a touch of salt, and garlic powder, plus a bit more black pepper to pull in the spicy flavors from the pad thai dressing. So what you taste is a perfect ratio of sweet, spicy, crunchy and salty.
I love this recipe – in fact, I’ve made it three times since I first created it because my husband, daughter and I all decided it was our new favorite. The aromas from the spicy peanut sauce and the vibrant colors from the vegetables immediately tell your taste-buds to get ready for that first flavorful bite!
These pub sticks are a fun and unique snack to offer your guests at your next party, especially when served with a stout, dark lager. Infusing the dough with the roasted garlic flavors the breadstick with a deep, nutty flavor, and the coarse salt on top gives it a little bit of crunch. Serve the pub sticks with thick stone-ground mustard or rich, cheesy sauce and watch them disappear!
Many of my recipes go through a second or third iteration of ingredient tweaks until I feel they’re website worthy. This recipe wasn’t one of them. The first taste was a food revelation making this my new favorite stew.
Envision spicy andouille sausage, tender pork shoulder, flavorful vegetables and bold spices simmering in the slow cooker all day making your home smell warm and inviting. Dinner couldn’t come fast enough the evening I made this!
I love seafood cakes but find many restaurants add too much breadcrumbs in the mix and they end up dry and closer to a fishy hush puppy. So for this recipe, I chose panko breadcrumbs which is a Japanese-style breadcrumb made from bread without crusts. Using the interior of the dried bread results in airy, large flakes that give fried foods a light, crunchy coating without absorbing as much oil. So when you take your first bite of these shrimp cakes, you’ll taste the sweet, tender shrimp first, not the breading.
Even though it’s spring, there are still some chilly days in Missouri, so this flavor-packed spicy soup is a great warm up. The prep time may look a little longer than your typical soup. However, I guarantee you’ll notice the difference in the deep rich flavor by roasting the meat and the mushrooms in the oven before adding them to the broth. And when I say warm up, I’m talking about both temperature and spice level. This one’s got a little kick to it!
Blood oranges are like fresh figs. They appear suddenly in the produce section of your local grocery store, then the next thing you know, they’re gone. This year, when I saw the blood oranges appear, I eagerly put several of them in my cart so that I could use them in a new recipe. And as fate would have it, I had tequila on my grocery list that week, so one thing led to another, and this sweet and spicy cocktail was the result.
I like to use silver tequila which is usually clear and un-aged, where the true flavors and intensity of the Agave are present. What’s nice about the blood orange juice is not only does it add beautiful color to the drink it’s sweeter than a naval orange, so the natural sugar keeps the heat from the jalapeno under control.
Kabobs are one of those foods that are easy to make and fun to eat. As I was thinking about this recipe, my first thought went to chicken or beef for the protein, but then I asked myself, “Why do you always limit your choices between chicken or beef? What about pork?” And I realized I had never made a pork kabob before!
Last year, I was diagnosed with Hashimoto’s Thyroiditis, and was told to eliminate all carbohydrates, processed sugars, and dairy from my diet. The reality of that wasn’t very exciting as you can imagine for a foodie like me, and I found it very challenging when eating out or cooking for my family.
Fast forward to a year later having learned to experiment with my limited ingredients and you get this tasty, healthy stir-fry.