Let's get cooking!
Ah, chicken. The unsung hero of every dinner plate. But today, we’re taking this feathered friend to new heights (or perhaps depths?) with Chicken Pâté! Yes, the velvety smooth spread that screams “fancy” and whispers “I may have spent hours on this,” even if it only took you 15 minutes.
This is how this frittata was born. I had some leftover salmon from my salmon crudo and I had some leftover crab stuffed unfried zucchini blossoms sitting in the fridge. Puff and this amazing frittata was created! It tastes amazing! Salmon, fluffy eggs and pockets of crab stuffing in zucchini blossoms.
Ciao bella! When you take a bite of these little gems, you’ll be transported to a sunny Italian seaside town, with the salty ocean breeze in your hair and the warm sun on your skin.
Beautiful presentation and even better flavor!
Delightfiul! I like to serve it on a cake stand with a huge crown of curled scallions.
Who doesn’t love a plate of perfectly crispy chicken wings? They’re the perfect snack (Super Bowl is coming, wink, wink), appetizer, or entree, and they pair perfectly with your favorite dipping sauce.
I am sharing with you my family recipe. My gradma Julia uset to make it all the time and seems like it tastes just like hers.
Brie and honey pair well together because of their complementary flavors and textures.
Happy International Popcorn Day!
Let me to present you the escargot toast! Most delicious escargot dish I have ever had.