This teriyaki chicken is the closest I’ve come to matching the teriyaki chicken served at our favorite local sushi restaurant. I use my Flank Steak Marinade recipe with the addition of cornstarch or flour to help thicken the sauce into a rich teriyaki glaze.
Thursday, February 11, 2010
My family loves this lime chicken in tacos and on salads and nachos. The chicken caramelizes when cooked in the lime juice, creating browned, slightly crispy edges with a tender and juicy interior.
Thursday, February 11, 2010
Sweet potato fries are a yummy alternative to standard French fries. I like using a combination of sweet potatoes and yams to get a nice mix of colors.
Tuesday, February 2, 2010
Making french fries at home is easy and allows you to season them to taste. And yes, it is possible to get crispy, golden fries without frying them if you follow some important steps in prepping the potatoes.
Sunday, January 31, 2010
I use this pie crust whenever I make berry pies. It is thin and light, and it has a great buttery flavor that complements any type of filling.
Sunday, January 31, 2010
The best part about this pie crust is how easy it is to make. Simply mix the ingredients and pat the dough into the pie pan. No rolling pins required!
Sunday, January 31, 2010
The following guacamole recipe is my family’s favorite version but we change up the ingredients depending on what we have on hand. We really like the combination of the salsa verde with the chopped tomatoes but if we don’t have salsa verde, we use any other salsa.
Sunday, January 31, 2010
Tuna fish sandwiches are such an easy meal for lunches and dinners. Southwest flavors {salsa verde, chiles, avocado} give the tuna melt spice and character while light sour cream (instead of mayo) makes the tuna fish salad lower in fat without sacrificing any of the creaminess.
Thursday, January 28, 2010
Turn your leftover taco meat or fajita chicken into a brand new meal by making a light and refreshing salad with cilantro-lime vinaigrette.
Thursday, February 11, 2010
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