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”.
Since the wings are baked they are easy to make for a crowd, large batches at a time. They are tossed in lemon butter which negates any need for additional dipping sauces.
Pierogies are like a polish ravioli made with sour cream-based dough and classically stuffed with a cheesy potato mixture.
Pieces of dough are dipped in garlic herb butter and added to a baking tin with heaps of Cheddar cheese and baked until the dough is golden brown and the cheese is gooey.