Deviled eggs are a popular dish to serve around Easter festivities. Anyone can tweak the classic mayonnaise-based recipe to spice it up a little. But if you’re looking for a whole new flavor, I’ve got just the recipe for you. With tuna, olives, tomato, and mustard mixed with the hard boiled yolks, not only will the taste of these “Confit Tuna and Olive Deviled Eggs” impress, but the colorful presentation will be a welcome sight this spring!
Garlic gets a bad rap sometimes. I’ve seen tons of tricks lately for mellowing its bite or getting the smell off of your fingers, and it makes me feel sorry for garlic. It rarely gets the positive attention it deserves, so let’s remedy that. If you’ve ever enjoyed the flavor garlic–even slightly–then you’ll love this luxurious and nourishing recipe for garlic soup. It’s so… French.
Do you have some leftover avocados lying around? First of all, that’s crazy, there is no such thing as a “leftover” avocado. They are prized jewels that should be the focal point of every meal. But if you made a big batch of guacamole for a potluck and have one or two extra, you can make a healthy, filling breakfast in under 30 minutes.
If you’ve never had pozole, the traditional hominy stew from Mexico, you’re in for a treat. This the easiest and tastiest recipe for pozole you’ll ever find! After making a pared-down salsa verde, you add a delicious combination of seasonings and spices a pot containing vegetable broth, hominy, and chicken, and set it to cook on low heat.
In order to deliver a recipe with a tongue-twister of a title, this post was brought to you by: assonance /ˈasənəns/ noun, “the repetition of the sound of a vowel or diphthong in nonrhyming stressed syllables near enough to each other for the echo to be discernible.” Your taste buds will get an even better workout than your tongue with this recipe for Thai pork fried rice.
Just in time to make you question your commitment to having a “bikini body” for summer, let’s make some fried chicken!
Easter has come and gone, but I bet you have a bit of leftover ham. What better way to use it that to make this delicious soup that’ll keep you warm on these blustery April days?
Have you ever had the nervous munchies? When a competition is unfolding on our television screens, whether it’s a baseball game or a dramatic shootout on Law & Order, we all need something crunchy and fresh to distract us from the tension. And what better snack for nervous munchies than some chips and a big bowl of guacamole?
While there is still a bit of a chill in the air, it’s a good time to test a few more stews, and different types of stew, too. A few weeks ago, we posted a recipe for a chicken stew with squash and anise, a delicious flavor bomb. This one, with spicy peppers, peanut butter and ground dried shrimp, is another flavor bomb of a totally different sort!