Entries for 'CookingClub.com'
Tender and light, these muffins have it all: zesty citrus flavor, crunchy almond topping and sweet lemon icing.
This creamy pasta gets a bright counterbalance from lemon, chives and mint. Look for stringless sugar snap peas in the produce aisle, to save time on preparation.
After she tried chorizo sausage for the first time, Katie knew she wanted to combine its bold flavor with two of her favorite foods—shrimp and pasta. The resulting recipe is a tasty success. “Mexican food is one of our favorite cuisines, and we often make it at home or go out for dinner to satisfy our cravings,” she says.
Char is a lovely apricot-orange-colored fish related to both salmon and trout. If you can’t find it at your local fish market, substitute salmon or deep pink-colored salmon trout.
Take dinner in a different direction with these seasoned pork tacos. Mexican adobo seasoning gives them rich, full flavor and a bit of heat, which is balanced by cool sour cream that’s whipped to give it a thick, sauce-like consistency.
A luscious cream cheese center flavored with hints of lemon and vanilla makes these rolls irresistible. Serve them at breakfast or with coffee.
The frizzled prosciutto requires little preparation: Just cut into pieces and crisp in hot olive oil for a few seconds. You can make it ahead and keep it at room temperature for an hour or two. Vacuum-sealed packages of thinly sliced prosciutto are available in many supermarkets where packaged lunch meats are sold.
In the spring, it’s hard to resist baby artichokes--small, tender, quick-cooking and easier to handle than the full-size version. If they’re not available, though, canned quartered artichoke hearts are a fine substitute.
Crème fraîche, a fancy version of sour cream, provides a tangy richness to a sauce that features the killer flavor combo of lemon and dill. Serve the tuna with additional lemon wedges, if you like.