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.
With their rainbow colors and juicy interior heirloom tomatoes are a favorite of mine. California’s heirloom season is later than much of the country’s, running until late summer.
The slices of tomato pair perfectly with creamy burrata, slices of avocado, grilled bread, and watercress for a fresh summer appetizer.
Cinco de Mayo is upon us. I’m sure that many of you will use your “taco Tuesday” recipes for the May 5th celebration, but instead, consider switching to chicken flautas for the upcoming holiday.
This version of “sushi” is perfect for people who are skeptical of raw fish or just don’t enjoy it; these salmon rolls have the same flavor profiles but use the cooked salmon instead.
The Italians typically eat this warm dip in the fall and winter, but I like to break the so called “rules” and serve it in the spring and summer months as a light dip for fresh raw vegetables like carrots, cucumber, cauliflower, peas and radish.