Added Bonus: I've even added a great way to get rid of the sand in your mussels in this recipe!
If you have tried the mussels at Carrabba’s, this is a comparable recipe that I've come up with. This is one of my absolute favorite ways to make mussels. The garlic cream sauce is made in a saucepot and simply poured over top of your cooked mussels- it is garlicky and tangy from the wine and lemon and so smooth and velvety from the cream. Delicious! When eating these mussels, I encourage you to use the mussel shell as a spoon to scoop up this delicious cream sauce, while you bite out the sweet mussel and enjoy the combination of flavor. Serve this dish with a crusty bread and an ice cold beer, and I'm sure this will be a favorite of yours, also.
Added Bonus: I've even added a great way to get rid of the sand in your mussels in this recipe!
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Tilapia is a flaky white fish that has a hardy texture but a mild flavor- it can definitely use a little help with flavoring. So I mostly use this recipe just for this type of fish. I must say this recipe is packed full with flavor. In each bite you get flaked fish with the Italian flavors of pesto, tomato, and a bite of oregano and garlic.... so good! Try serving this fish with a side of wild rice and a salad.
Side note: I also use Tilapia when I make my fish tacos; it stands up well when frying. Well it’s that time of year again; strawberries are ripe, juicy, sweet, and ready for picking. Every year, my family likes to go to a special farm in North Carolina and go strawberry picking. There are rows and rows within the fields of fresh growing strawberries. We get to the farm early enough so that the hot sun doesn't beat down on us too hard. We collect about 4 large, two-gallon buckets of gorgeous red sweet berries. You can't help but look into the surrounding fields and just thank God for what he has blessed us with. This scone recipe is just one of many, that I like to make with these farm grown spring treats. These scones are almost a take between a cookie and a sweet biscuit. Try serving them with a sweet berry jam or simply with your perfect flavored tea. Either way, they are sure to make everyone appreciate the jewels of spring.
This Herbarita Margarita is the most refreshing ice cold drink that I have ever had. It is a buffed up version of your regular lime margarita. With a peppery bite of basil, the woodsy flair of the rosemary, and a pop of cilantro and spearmint, this is sure to be a favorite. It will have your guests trying to guess what was added to this iced frosty kicked drink. Try serving these delicious Herbaritas for Cinco De Mayo. They also serve great along side my Chorizo Poblano Lasagna (click here for that recipe).
Don’t feel like going out this Cinco de Mayo? Spice it up and make this dish! It puts a spicy twist on a normal lasagna dish. And don’t be scared off by the name “poblano”, because in this recipe, I give you an option of making it mild spicy, hot spicy, or hot hot spicy. It can be made exactly to your preference. The must do ingredient in this lasagna dish is the Chipotle in Adobo Sauce… It gives just the right amount of smokiness and adds the element of spicy jalapeno pepper hotness to this lasagna. However you prefer, I'm sure this will be a hit. Serve it with crusty Italian bread and an iced margarita and put on some salsa music and ENJOY!!
Every family has their own version of breaded and/or floured chicken. Well this recipe is a little bit different and it is FULL of flavor. It is such a simple way to boost a boring chicken dish and make it pop with a spark of tangy-tart, citrus flavoring. I absolutely love trying different ways to make this dish. One day I went to make this dish and had no lemons, but I always have limes in my refrigerator, so I made the dish with a lime sauce, and it came out even better. So, now, I only make this with limes, and limes have NO pits. As you know, lemons do, which can be a pain to get out of your sauce! Oh, and they are even cheaper than lemons. In this recipe, I also put in capers, which adds more tartness and a salty bite. I also add wine- If you don't like to add wine to your sauce just add chicken stock in place of.
This is such a tasteful dish to make, not to mention, it has a gorgeous burst of bright red color due to the peppers used. I never was too crazy about eating stuffed peppers. Most of the time when I was served them, they were made with ground beef and stuffed into a bitter, green pepper. THIS recipe happens to be a favorite of mine. I use sweet red peppers and stuff them with a sausage and rice stuffing. The best surprise in this stuffed pepper dish is having the middle filled with hot melted cheese. I used Picante Sharp Provolone, because it's a stronger flavored cheese, which melts perfectly, and the pepper and sausage don’t overpower it! I prefer to have my peppers undercooked, so they are a bit hard, but, you can cook them a little longer if you prefer them softer. When I serve this dish, I'll simply serve the stuffed peppers with a side of buttered green beans or buttered baby carrots.
The first time I tried these burgers, I was absolutely shocked at how good they tasted. The only flavor I found lacking, was a smoky grilled flavor-- just having the beans alone seemed boring. So to make these burgers over the top delicious, I decided to add a few more ingredients to make it satisfying like a meat burger, without the meat. In my recipe, I added sweet corn for crunch, but my favorite ingredient I added was the liquid smoke, which is available in almost all super markets. It’s great in all of your marinades and adds such a perfect smoky grilled flavor to almost anything. Just remember a little goes a long way with this liquid smoke. Okay, back to the burgers... they are so fun to make, they taste delicious, AND they put a new spin on your regular meat burger. Also, they are high in protein and high in fiber. So you won't feel guilty after you eat these yummy burgers and you will be JUST as satisfied.
I have always loved a good panini. What's great about a panini, first of all, it’s grilled… need I say more? Anything grilled is delicious. When you bite into it, the bread is crispy and smoky. More specifically, in this panini, the mozzarella is warm and melted and the spinach and roasted pepper pair perfect together. Then to finish it off, I added roasted chicken... SO good! Also if you are a vegetarian, or in the mood to be a vegetarian for the day, take the chicken away and just use your cheese and vegetables- it still tastes great and satisfying. SIDE NOTE: I've even added a thick balsamic vinegar drizzle on top to give this sandwich a bit of tartness to each bite (not in recipe below, but you can add). Another super great fact about this dish—IT’S SO EASY TO MAKE!
This is such a great bread to serve anytime of the year. I find it extra special to bring this to a family or friends house—whoever decides to hold Easter this year! Although I make this bread for St. Patrick’s Day along with corn beef and cabbage, this is not your traditional soda bread—it has yeast in the dough as an extra leavening agent, which makes this bread so light. This bread is sweet yet savory. It has the seeds of caraway, which have a bite of licorice, then the raisins, which give it a touch of fruit flavoring, and the finishing glaze adds the perfect bit of sweetness. If you have any leftover, which is very rare, you can toast this bread up and serve with a fruit jam of your choice.
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