Sunday, May 31, 2015
Herbs And Spices - High Seas Chicken Souvlaki
This traditional Greek dish made by grilling marinated chicken and piling it into warm pita bread with yogurt sauce, vegetables, and feta cheese.
Friday, May 29, 2015
Salad - Yummy Bok Choy Salad
This is hands down the best salad that I've ever had. A homemade vinaigrette perfectly accents this simple salad of fresh baby bok choy, green onions, and toasted almonds.
Herbs And Spices - Gluehwein
Red wine spiced with cinnamon, cloves, sugar and the zing of an orange. Tummy-warming hot holiday punch.
Wednesday, May 27, 2015
Seafood - Moms Oyster Stew
Oyster stew is whipped up in a matter of minutes. The fresher the oysters, the better the flavor. A fresh tasty, savory version that's sure to please.
Tuesday, May 26, 2015
Pasta - Easy Chicken Tetrazzini
Seafood - Shrimp And Octopus Soup Caldo De Camaron Y Pulpo
This is a 'Caldo' or soup made with Shrimp and Octopus. This is for all the Mexican and seafood lovers. This soup can be eaten with Tortillas or Tostadas.
Monday, May 25, 2015
Seafood - Grilled Shrimp And Apple Skewers
Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled. Serve over white rice, noodles, or a mixed green salad.
Saturday, May 23, 2015
Salad - Broccoli Coleslaw
Broccoli, carrots, green onions and ramen noodles brought together with a dressing of olive oil, vinegar, sugar and chicken flavored seasoning.
Friday, May 22, 2015
Soups Stews And Chili - Rich And Creamy Roasted Eggplant Soup
Roasted eggplant, tomato, onion and garlic are seasoned with thyme, pureed, then heated with cream and eventually topped with goat cheese in this rich soup.
Monday, May 4, 2015
Bbq Grilling - Vinegar Based Bbq Sauce
This type of sauce is popular in North Carolina. You can use this sauce as a basting sauce, or just mix it into your cooked meat when you are ready to eat.
Saturday, May 2, 2015
Friday, May 1, 2015
Breakfast And Brunch - Chef Johns Baked Eggs
Eggs are baked in a spicy marinara sauce and topped with cream and Parmigiano-Reggiano, for a rich and creamy brunch dish.
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