Wow, what a salad! Bright, fresh, and so very flavorful, this Shrimp and Orzo Salad has the perfect combination of protein, blanched vegetables in a savory lemon tarragon dressing. If you’re looking for the perfect main meal salad, this one will not disappoint. It’s also great as a side dish that would pair well with many different entrée’s. The secret to this dish is to not overcook the vegetables or the shrimp. Only a couple of minutes in hot water to blanch the veggies, a few minutes for the shrimp, and then shock them in ice water to stop the cooking process and retain the bright colors! The addition of the snap peas, asparagus (try to find the small, thin spears), the peas (frozen, not canned) and the spinach cut in ultra thin strips (chiffonade) makes this salad so tasty with a surprise in every bite! It’s perfect salad for a holiday buffet and a favorite in January when salads will help us get back on a healthy track. Enjoy!
If you’re a French fry foodie, you may have tried what is now the big rage; double frying the fries. It definitely makes a big difference in the crispiness and flavor. And while you have your Dutch oven out, there’s no better meal to pair those tasty fries with than classic fish and chips! You’ll be frying the potatoes before and after the fish, surprisingly with no fishy flavor. I love this dish and I hope you do too!
It was on this day, decades ago, that my Momma and I celebrated my birthday in Madrid, Spain.
She took me on a magnificent trip to six European countries on our way to her hometown of Treviso, Italy. It was in Madrid where we both fell in love….with Paella. The place was Restaurante Botin, the oldest restaurant in the world, according the Guinness Book of World Records, and to this day, one of the most charming establishments I’ve ever visited. We bought our Paella pan there and have loved making this authentic Spanish dish ever since. If you’re in the mood to party, a Paella Party (with plenty of Sangria to wash it down!) can be a very tasteful get-together!
I have no idea if it’s Kansas City, Carolina, Texas, Memphis or St. Louis style. All I know is that this dry rub is magic dust on a rib. Just in time for your summer menus, this Dry Rubbed BBQ Ribs recipe is the perfect seasoning for a meaty slab of pork or beef ribs, finished off with just a light brushing of barbecue sauce. So let’s tackle cooking first. Slow and low. It’s the only way to keep those juices moistening the meat. For the rub, don’t overpower. Generally, whatever sticks to the slab should give you just the right amount of flavor. And because BBQ sauce is loaded with sugar or honey which can burn, save it for the last 10-15 minutes, and then just lightly coat it on the slab at the end of the cooking process. You want the flavor of the rub to come through. Now for the rub. It’s an incredibly simple formula I found in an old paperback cookbook called Tasty Vittles. This rub is the perfect combination of sweet, spicy, hot and salty. You can add a slightly citrusy kick if you’re using something like a chili lime sea salt, or burn it up big time with various chili powders. I’ve been on a quest for a good basic rub that I can make ahead, keep it in a jar in the pantry, and shake out onto a slab whenever I’m craving ribs, and this is it! Start with the basic rub and then add your own special touches using some of your favorite herbs and spices, a little at a time, until you make it your own. Rub some ribs and reap the rewards this summer!
A beautiful plate of sliced tomatoes, Buffalo mozzarella and fresh basil drizzled with a rich balsamic reduction was always a mainstay on our Italian table growing up. You have come to know and love it as Caprese or Insalata Caprese. (Have you ever noticed that this dish reflects the colors of the Italian flag?) Besides being a delicious and light salad or appetizer, Caprese is as versatile as a dish gets. So much so, that you’ll now find it in many variations and combinations with other foods. The Marinated Chicken Caprese is the perfect example and is sure to be a new favorite for you and your family! You can make the pesto and balsamic reduction from scratch or use store bought. The Chicken Caprese also answers that age-old pesky question; How can I come up with new ways to cook Chicken? Well, maybe I can help you at least for this week!
Take it from the queen of snacking; this dip is to die for! As I was preparing to teach a Middle Eastern cooking class this week, I came across this hidden gem called Muhammara Dip, made with roasted red peppers and walnuts and served with pita chips and crudités. Oh, My! What a delicious and simple treat that will be perfect for your Easter Brunch or summer pool parties! It’s now one of my go-to dips and I hope it’ll be yours, too!