Lemony Shrimp with Orzo, Feta, and Olives Cooking the orzo pilaf-style gives it extra flavor and allows you to control the slightly creamy consistency. Ingredients 1 tablespoon grated lemon zest plus 1 tablespoon juice Salt and pepper 1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined 2 tablespoons extra-virgin olive oil, … Continue reading
BBQ Chicken Twice-Baked Potatoes Ingredients 4 medium sweet potatoes 1 tablespoon extra-virgin olive oil Kosher salt Freshly ground black pepper 2 c. shredded rotisserie chicken ½ c. barbecue sauce, plus more for serving 2 cloves garlic, minced ½ small red onion, thinly sliced into quarter moons 1 small jalapeño, thinly sliced 1 c. shredded smoked … Continue reading
Sautéed Cod with Tomatoes and Olives Any kind of flaky or firm white fish will work in this recipe, including halibut, striped bass, tilapia, or swordfish. Because cod is on the flaky side you have to be gentle handling it. Ingredients 24 ounces uncooked Atlantic cod ½ teaspoon kosher salt ¼ teaspoon black pepper, freshly … Continue reading
Carrot Ginger Soup This healthy Carrot Ginger Soup is made with fresh carrots, a hint of fresh ginger and a touch of sour cream blended together until creamy, perfect for lunch or dinner. You can make it vegan or dairy-free by swapping the cream for coconut milk. Ingredients 1 tablespoons unsalted butter (use oil for … Continue reading
Cauliflower-Chorizo Burritos Recipe | Marcela Valladolid | Food Network Ingredients 3 ounces raw pork chorizo (casing removed) ½ small white onion, finely chopped 1 15-ounce can refried pinto beans 2 tablespoons extra-virgin olive oil 1 small white onion, finely chopped 1 head cauliflower, florets finely chopped Kosher salt and freshly ground pepper 1 tablespoon chopped … Continue reading
The moment you realize your kitchen drawer is an evil slide puzzle …
I sewed up some new napkins using cotton shots!