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.
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.
The origins of Romesco sauce can be traced back to the medieval era, when it was made by the fishermen of Tarragona as a way to preserve the catch of the day.
Brie and honey pair well together because of their complementary flavors and textures.
Happy International Popcorn Day!
This recipe was inspired by the book “Charlston Receipts” from South Carolina. This book has so many intresting, new to me recipes. My sister in-law gifted me this book and I had tried few recipes. This pickled shrimp looked very intriguingly and I decided to share with You.
Crispy, flavor party in your mouth croquettes could be served as an appetizer, snack or as a main dish with some salad on the side. Can be made a day in advance and kept refrigerated until ready to cook.