Have you decided on what to cook for Christmas dinner? I’m planning on cooking a decadent three course meal, but I cannot come to a decision on the exact dishes. Perhaps I’ll serve a plate of Honey Balsamic Brussels Sprouts as a side dish.
Today’s recipe is Beer Battered Fish and Chips. This recipe illustrates how to create this typically British dish using one of the cheaper fish on the market, tilapia.
Cooking a whole turkey for Thanksgiving can be a little daunting and in some cases rather wasteful, so why not try turkey legs instead. These Sage Buttered Roasted Turkey Legs are a treat to the tastebuds. No need to calculate weight per serving, one leg person.
Honey Maple Mustard Parsnips is a great dish, totally Thanksgiving worthy,
To get this gorgeous dish on your table you simply coat some peeled parsnips in a mixture of honey, maple syrup, wholegrain mustard, vinegar, garlic, salt and pepper. There is one other secret ingredient that adds a subtle fruity, pine flavor. Can you guess what it is?
Caramelized Brussels Sprouts Pancetta Pizzette are tasty bite-size treats that are gone in moments of the first bite. These wonderful creations are circles of puff pastry topped with a beautiful mess of ingredients. Layers of shredded Brussels sprouts sauteed in Saba and vinegar mixed with thick cut pancetta and cheese.
I stumbled upon a new snack, Fried Paprika Chickpeas. These babies are perfect with a cocktail or a robust red wine. Is it cocktail hour where you are right now? If yes, give this recipe a try.
Today’s recipe is Creamy Garlic Tarragon Scallops, a dish for two that will delight and satisfy. The scallops are cooked until golden and then added to a creamy sauce infused with garlic and studded with fresh tarragon.
Roasted Lemon Garlic Artichokes are a great appetizer dish. They’re mild taste makes them a great intro to a meal, and they have great eye-appeal, don’t they?
Cashew Butternut Squash Soup, is a medley of flavors. Mostly mild tasting ingredients, with the usual mirepoix base of onions, carrots and celery in butter. Chunks of potatoes and butternut squash are added, and followed with cashew milk and chicken stock. Finally, the flavor is amped up with some garam masala. It’s marvelous!
It’s the season for comfort food, soups, hearty meat dishes and wholesome veggies, and what works really well with those dishes is a tasty topping. Today’s recipe is a great topping for those dishes, Cashew Parsley Gremolata. It’s a combination of toasted cashew nuts, chopped fresh parsley and lime zest. It’s delicious.
