Food

Coctel de Camarones

INGREDIENTS 1 pound cooked small shrimp (70-90 per pound; see Tip), tails removed (about 1 1/2 cups) 1 1/2 cups cherry tomatoes, halved 1 1/2 cups diced English cucumber 1/3 cup finely chopped red onion 1 ripe avocado, diced 1 1/2 cups spicy or regular V8 juice 2 tablespoons lime juice 1/2 teaspoon freshly ground

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Red Curry Clams

INGREDIENTS 5 pounds littleneck, manila or other small clams 1 14-ounce can “lite” coconut milk 1/3 cup lime juice, plus lime wedges for serving 1/3 cup dry white wine 2 tablespoons brown sugar 1 1/2 tablespoons Thai red curry paste, or to taste 1 tablespoon minced garlic 1 tablespoon fish sauce (see Note) 2 cups

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White Turkey Chili

Ingredients : 3 tablespoons extra-virgin olive oil or canola oil 1 pound 93%-lean ground turkey 1 large onion, diced 4 cloves garlic, minced 2 medium zucchini, diced (about 3 1/2 cups) 1/2 cup bulgur 2 tablespoons dried oregano 4 teaspoons ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon white pepper 1/4 teaspoon salt 2 15-ounce

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Crock Pot Bowtie Casserole

Ingredients : 1 1/2 lbs. lean ground beef 1 onion, chopped 1 clove garlic, minced 1 (15 oz.) can tomato sauce 1 (15 o) can stewed tomatoes 1 tsp. oregano 1 tsp. Italian seasoning salt/pepper 10 oz. frozen spinach, thawed (can also use fresh spinach) 16 oz. bowtie pasta, cooked 1/2 cup parmesan cheese, shredded

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White Beans Chicken Chili

Ingredients : 2 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, minced 1 (14.5 ounce) can chicken broth 1 (18.75 ounce) jar Salsa Verde 1 (15.25 ounce) can corn, drained 1 (16 ounce) can diced fire roasted tomatoes, drained 1/2 teaspoon dried oregano 1 pound shredded chicken (2 heaping cups) 1 (15 ounce) can white beans, drained 1 jalapeno, diced for garnish cilantro for garnish Directions : Heat

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