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
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.
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.
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.
Monday, January 25, 2010
Ever since I can remember my family has had my Grandma’s lasagne for our Christmas Eve dinner. I have made a few slight changes to my Grandma’s recipe to make it lighter but it has the same hearty, comforting flavors.
Monday, January 25, 2010
This crab tostada is essentially a crab taco and is great for breakfast, lunch or dinner. I made this for breakfast last weekend with the leftover crab meat from the night before.
Tuesday, January 19, 2010
Sourdough starter gives pizza crust a light airy texture and a subtle sourdough tang. One of the keys to this type of pizza is cooking it at an extremely high heat. We place the pizza stone on bricks in the bbq so that the heat can circulate on the bottom and top of the pizza, allowing the top of the pizza to char before the bottom burns. The result is pretty darn close to a perfect Neapolitan pizza! Let everyone in the family choose the toppings for a pizza.
Tuesday, January 19, 2010
Our sourdough starter has been in the family since the mid 1950’s. Sourdough starter gives pizza crust a light airy texture and a subtle sourdough tang.
Thursday, February 11, 2010
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