Béchamel Sauce is a basic French sauce used as a thickener and base for many other sauces and dishes. It is essentially a roux (equal parts fat and flour) with milk. Just because it’s a French sauce, don’t let it scare you away. It’s actually simple to make and can be incorporated into non-French meals, such as Macaroni and Cheese.
Thursday, February 18, 2010
This sauce is easy to make and has the nostalgic pizza parlor pizza sauce flavor that is missing from most store-bought varieties. I use it for pizzas, calzones, breadsticks, and pastas.
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.
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 10, 2010
In my mind, homemade berry jam is in another league than store-bought variations. And I love how fresh the freezer versions taste compared to the cooked and canned jellies. Each bite transports me to the berry patch as I taste the freshly-picked berries and remember all of the fun berry-picking excursions with my grandma and mom when I was little.
Sunday, January 10, 2010
My favorite time of year to make this salsa is in the summer and early fall when we are harvesting the tomatoes and peppers from our garden. It is great in many dishes, including fish tacos, omelettes and fajitas.
Sunday, January 10, 2010
We incorporate this salsa verde into many of our dishes. Outside of traditional Mexican food, it is also excellent for marinating chopped ham and sausage for breakfast dishes. Make it as spicy (or not spicy) as you would like by adjusting the peppers in the mix.
Saturday, January 9, 2010
This sauce is excellent on pizzas and pastas! It is from the French line of pestos – pistou – and is lighter than traditional Italian pestos because it does not have pine nuts.
Saturday, January 9, 2010
This fajita marinade is super easy to throw together at the last minute but the fajitas are even better the longer the meat has to marinate. Serve the fajitas with avocado slices and a fajita pepper mix for a colorful and healthy meal.
Saturday, January 9, 2010
This sauce makes a quick and easy stir-fry with your choice of meat and veggies. Serve over steamed rice.
Friday, February 26, 2010
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