Fresh Tomato Salsa

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There is nothing like a fresh salsa to put in any Mexican dish, a dip for tortilla chips, or in any sandwich to add a little extra punch.

Ingredients: 

½ bunch cilantro
1 large clove garlic
1 jalapeno pepper seeded
1 small green bell pepper
1 small white onion
3 large tomatoes
3 tablespoons olive oil

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Linguine with Bay Scallops, Fennel and Tomatoes

Very healthy, this pasta dish is light and fresh and made brighter by a squeeze of lemon juice.

Ingredients: 

8 oz. linguine
3 TBSP extra-virgin olive oil, divided
1 medium fennel bulb, halved, very thinly sliced, plus 1 TBSP chopped fennel fronds

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Chocolate Chocolate Chip Cookies

This cookie recipe was handed down in my family and I have used it in many restaurant and catered events. People love the cookies they are soft like a short bread cookie.

Ingredients: 

2 boxes Chocolate cake mix
1 cup of vegetable oil
4 eggs
½ cup chocolate chips

chocolate chip
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Shrimp and Pancetta on Polenta

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This is an Italian twist on the longtime southern favorite, shrimp and grits. Using instant polenta, cuts your work in half.

Ingredients: 

1/2 cup instant polenta
1/4 pound pancetta, chopped
2 garlic cloves, minced
1/4 TSP hot red pepper flakes
3 TBSP extra-virgin olive oil, divided

shrimp & pancetta
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Easy Egg Custard

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Ideally sized for a kids' snack, but worldly enough for a dinner party, this dessert takes just 15 minutes to prep and can be stored in the refrigerator for up to 3 days.

Ingredients: 

2 cups whole milk
2 eggs
2 egg yolks
1/3 cup sugar
1 TSP vanilla extract
Freshly grated or ground nutmeg

custard
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Spring Pea Frittata

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Use some of Spring's freshest flavors, and provide a healthy dose of fiber, omega-3s, and vitamins A and D with this classic frittata.

Ingredients: 

2 TBSP olive oil
1 leek stalk (light part only), sliced thin
1/2 cup fresh peas, blanched and drained
6 large eggs

frittata
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