This citrusy broth is a twist on the Thai favorite, tom yum soup. It has a coconut base rather than chicken broth and is flavored by garlic, ginger and lemongrass and finished with lime juice and fish sauce. This recipe calls for small clams, however, mussels could also be substituted.
These flakey South American hand pies are a twist on the classic Argentinean recipe. The golden brown empanadas are filled with ground beef, onion and potato and served with a tangy herb-based dipping sauce.
These egg rolls are stuffed with jalapeño and cream cheese purée and fried until golden brown and served with huckleberry syrup for dipping.
Sticky, fiery yet sweet, tender chicken wings that you won’t be able to stop eating are cooled down by homemade avocado ranch.
Seasoned fries are topped with crabmeat, crispy garlic, and aioli for a summery seafood appetizer.
While these quesadillas don’t use traditional fillings or flavors, they are a great vegetarian option and no less delicious. Monterey Jack is a mellow-flavored, semi-hard cheese that melts well,making it the perfect cheese in these quesadillas.
Chopped and sautéed shrimp are combined with spicy mayonnaise, green onions and crispy, toasted panko breadcrumbs and piled into avocado boats and baked.
Chopped onions are slowly cooked until they are caramelized, then are stirred together with sour cream and pho inspired aromatics like cilantro and ginger.
I still try to avoid fast food but every so often we make a late night Uber stop at the Taco Bell drive through near our house, get couple of crunch wrap supremes and eat them in bed. I wanted to write a recipe that gives the same effect with a lot less guilt.
This is a family game day favorite, in our house it’s simply known as “buff chick dip”.