Creative Cooks

Miami Vice Cocktail

2026-06-17T10:26:36Z

Posted by: nverland

Miami Vice Cocktail
Yields: 4 - 6 serving(s) Prep Time: 10 mins Total Time: 15 mins

Ingredients

Piña Colada
3 cups ice
3 (2.45-oz.) frozen pineapple fruit bars or 1 c. pineapple sorbet
4 oz. white rum
1/2 cup cream of coconut
1/2 cup pineapple juice
Kosher salt

Strawberry Daiquiri & Assembly
1 (1-lb.) bag frozen strawberries
8 oz. fresh strawberries, hulled (about 2 c.), plus more for serving
2 (2.45-oz.) frozen lime fruit bars or 2/3 c. lime sorbet
4 oz. white rum
1/2 cup strawberry jam
Kosher salt

Fresh pineapple wedges and/or leaves, for serving

Directions

Piña Colada
In a blender, blend ice, pineapple fruit bars, rum, cream of coconut, pineapple juice, and a pinch of salt until smooth. Transfer cocktail to a pitcher and freeze until ready to use.

Strawberry Daiquiri & Assembly
Step 1Rinse and dry blender. Blend frozen strawberries, fresh strawberries, lime fruit bars, rum, jam, and a pinch of salt until smooth.
Step 2To serve, pour piña colada and daiquiri into glasses, either alternating flavors or stacking one over the other. Garnish with a pineapple wedge, fresh strawberry, and a couple of pineapple leaves.

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Coronation Coleslaw

2026-06-13T12:53:38Z

Posted by: nverland

Coronation Coleslaw
Prep Time 20 mins Total Time 20 mins Servings 4 to 6 servings

Ingredients

1 (16-ounce) bag coleslaw mix
1 tablespoon kosher salt, plus more to taste
1 large mango, somewhat ripe to ripe
2 green onions
3 tablespoons mayonnaise
2 tablespoons plain yogurt or sour cream
1 tablespoon fresh lemon juice
2 teaspoons yellow curry powder
1/3 cup raisins (any kind), currants, or chopped dates
1/2 cup toasted cashews, roughly chopped
1/4 teaspoon freshly ground black pepper

Method

Salt the coleslaw mix and prepare the mango:
Add the slaw mix to a colander and toss with the salt. Let sit and drain for 10 minutes.
While the slaw sits, prep the mango and green onions. Peel the mango and cut the flesh off of the pit. Cut into rough matchsticks.
Trim the green onions and thinly slice. Set aside.

Rinse and drain the coleslaw mix:
After 10 minutes, rinse the slaw mix under cool water. Drain and dump out on a dry kitchen towel. Gently pat dry and set aside.

Make the dressing:
Add the mayonnaise, yogurt, lemon juice, and curry powder to a medium bowl (with enough room to mix together the slaw). Stir together until combined.

Assemble:
To the bowl with the dressing, add the dried slaw mix, prepared mango, green onions (reserving a few slices of dark green for garnish), raisins, cashews (if using), and pepper. Toss well and taste, adding salt and/or more curry powder if needed.

If you plan to have leftovers, reserve the cashews and add them just before serving. Leftover slaw will keep in the fridge for up to 2 days. Toss again before serving.

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Recipe: "Chicken and Peas Stir-Fry"

2026-06-12T03:11:51Z

Posted by: ysabetwordsmith

Tonight we made Chicken and Peas Stir-Fry. It turned out quite well.

"Chicken and Peas Stir-Fry"

Ingredients:

Sauce:
1/2 cup water
1 teaspoon lemon juice
1 tablespoon soy sauce
1 teaspoon Santorini Citrus seasoning
1 tablespoon tapioca starch

Stir-fry:
2 tablespoons light olive oil
1 tablespoon freeze-dried garlic
1 tablespoon freeze-dried ginger
1/2 sweet onion, sliced
1 cup sugar-snap peas or snow peas
half a 1.25 pound package of chicken thighs
1 can bamboo shoots, drained

( Read more... )

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Potato Green Chile Tacos

2026-06-10T12:52:57Z

Posted by: nverland

Potato Green Chile Tacos
Prep Time: 10 minutes Cook Time: 1 hour Servings: 4

Ingredients

6 medium size red potatoes washed and diced into ½-inch pieces, about 6 cups worth
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon granulated garlic or garlic powder
½ teaspoon smoked paprika
½ teaspoon chili powder optional
½ teaspoon cumin powder
8 6-inch flour tortillas
2 cups shredded cheddar cheese or Mexican shredded cheese blend
1 cup roasted and chopped green chile
2 tablespoons fresh cilantro chopped
Sour cream OPTIONAL
Salsa OPTIONAL

Instructions

Potato Roasting Instructions
Preheat oven to 400°F. Place the sliced potatoes on a large rimmed baking sheet and drizzle with oil. Sprinkle generously with all of the spices. Toss with your hands to thoroughly coat.
Roast for 20 minutes, until tender and lightly browned on the edges. Remove from the oven and stir or flip the potatoes over with a thin spatula. Roast an additional 10-20 minutes until deep golden brown.

Taco Instructions
When the potatoes are almost done roasting, warm the tortillas either in the oven or microwave. If you have a gas stove, the stovetop flame can be used to lightly char each tortilla. Place the warmed tortillas in a clean tea towel until ready to use.
In a large non-stick skillet, over medium heat, combine the potatoes, green chile, and cheese. Lightly stir to melt the cheese – as the melted cheese will assist in holding the tacos together.
Divide the potato mixture between the warm tortillas. Sprinkle each taco with cilantro and serve warm with sour cream and/or salsa if desired.

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Brazilian Cheese Bread

2026-06-06T12:33:23Z

Posted by: nverland

Brazilian Cheese Bread
Servings: 15 small rolls Prep 15 minutes Cook 20 minutes Ready in: 35 minutes

Ingredients

1 1/2 cups (180g) tapioca flour (also known as tapioca starch)
1/2 tsp salt
2/3 cup (155ml) whole milk
1/4 cup (60ml) avocado oil or olive oil
1 large egg
1/2 cup finely shredded (56g) medium or sharp cheddar (white or yellow)
1/3 cup finely shredded (28g) Grana Padano or parmesan cheese

Instructions

Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with parchment paper.
In a large heatproof mixing bowl whisk together tapioca starch and salt, set aside.
In a saucepan bring milk and oil to a simmer. Pour hot mixture into tapioca flour mixture and stir with a wooden spoon until well combined (it will be a bit lumpy). Let cool 5 minutes.
Mix in egg (using the wooden spoon or an electric mixer), then fold in cheddar and Grana Padano. Note that dough will be tacky but it should hold a form (see note for a runny dough or a thick dough).
Scoop dough out using a 1 1/2 Tbsp cookie scoop (or two spoons and nearly a golf ball size, and drop on baking sheet spacing 1 1/2-inches apart.
Bake in preheated oven until exterior is golden brown and crisp (centers will be stretchy chewy cheesy still), about 15 to 18 minutes.

Notes

Tapioca starch can vary a bit in absorption by brand and batch. If you find your dough is overly runny you can add a little more tapioca starch, refrigerate the dough for 20 minutes, or bake the runny dough in a greased muffin pan among 12-wells. If you find dough is overly thick simply stir in an additional 1 Tbsp milk.

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Awesome Avocado Dip

2026-06-03T10:32:25Z

Posted by: nverland

Awesome Avocado Dip

Ingredients

8 oz cream cheese, softened
8 oz sour cream
2 ripe avocados, chopped small
½ of a red onion, chopped very small
1 large clove of garlic, minced
Salt to taste

Directions

1 Beat cream cheese and sour cream together until smooth.
2 Add remaining ingredients, and mix well.
3 Chill and serve!
Great with your favorite tortilla chips!

4 * Sometimes to change things up a bit, add a minced jalapeno pepper, or a sprinkle of cayenne. This is depending on the crowd you are serving. Some like it hot!

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Easy Marinated Mushrooms

2026-05-30T12:33:51Z

Posted by: nverland

Easy Marinated Mushrooms
Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15minutes Yield 4 ½-cup servings

Ingredients

16 ounces Fresh Mushrooms
4 cups Water, plus ½ teaspoon salt (optional)
3 tablespoons Extra Virgin Olive Oil
3 tablespoons White Vinegar, or other vinegar
1 tablespoon Fresh Parsley, chopped
1 clove Garlic, minced
1 teaspoon Italian Seasoning
¼ teaspoon Crushed Red Chili Pepper
¼ teaspoon Sea Salt
⅛ teaspoon Black Pepper

Instructions

Boil WATER and remove stems from MUSHROOMS along with any visible dirt.
*See recipe footnotes for sautéed version
Add MUSHROOM CAPS to water and boil until tender (about 3 minutes), stirring as needed.
Use a colander to drain excess water from mushrooms and allow to cool.
To make the marinade, combine OLIVE OIL, VINEGAR, PARSLEY, GARLIC, ITALIAN SEASONING, RED CHILI FLAKES, SALT, and PEPPER.
Combine mushrooms and marinade. Serve immediately or refrigerate in an airtight container up to five days.

Recipe Notes

To sauté mushrooms (instead of boiling)
Heat 2 tablespoons OLIVE OIL in skillet on medium high heat.
Add stemmed MUSHROOMS and sauté until tender and juicy (about 3 minutes), stirring as needed.
Remove from heat and continue with step #4 above.

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Recipe: "Pico de Gallo Meatloaf"

2026-05-28T01:44:30Z

Posted by: ysabetwordsmith

Today we made Pico de Gallo Meatloaf using what we found at the Spring Vendor Market in Sullivan. The result is excellent. If you don't make your own or have a favorite brand, watch for something similar at a street fair. This time of year, people often see pico de gallo, salsa, and other condiments where you can sample several before choosing what you want.

"Pico de Gallo Meatloaf"

Ingredients:
1 egg, beaten
1 cup crushed Rosemary & Olive Oil Triscuits
1/2 cup pico de gallo
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon dried cilantro
pinch of sea salt
1 pound 85/15 ground beef

( Read more... )

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Homemade Strawberry Syrup with Honey

2026-05-27T10:28:53Z

Posted by: nverland

Homemade Strawberry Syrup with Honey
Prep Time 15 minutes Cook Time 5 minutes Total Time 20 minutes Servings 18 (1 oz servings), estimate

Ingredients

1 cup water
1/2 cup honey
1/2 cup granulated sugar
1/16 tsp ground cinnamon
16 oz fresh strawberries, hulled and chopped (about 2 1/2 cups)

Instructions

Add water, honey, sugar, and ground cinnamon to a medium saucepan set over high heat. Bring to a boil, stirring occasionally until the sugar dissolves and the mixture is combined.
Once boiling, remove the saucepan from the heat and add the strawberries.
Mash the strawberries well using a potato masher or muddler. Cover the pan and let everything steep (off heat) for one hour.
After steeping, pour the strawberry syrup through a fine sieve, pressing down on the mashed strawberry mixture in the sieve with the back of a spoon to release as much liquid as possible. Store syrup in the refrigerator.

Notes
This recipe yields about 18 ounces of syrup in total, but can easily be halved if you don't need that much.

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Pink Lemonade Tart

2026-05-23T13:39:49Z

Posted by: nverland

Pink Lemonade Tart
Total: 4 hr 15 min (includes chilling and cooling times) Active: 1 hr Yield: 8 servings

Ingredients

*Shortbread Crust:
Nonstick cooking spray, for the tart pan
2 cups all-purpose flour (see Cook's note)
1 stick (8 tablespoons) cold unsalted butter, diced
1/2 cup confectioners' sugar

1 large egg
*Lemon Curd:
1/2 cup lemon juice (about 4 lemons)
1/2 cup granulated sugar
1 tablespoon milk
3 large eggs plus 2 yolks
1 stick (8 tablespoons) cold unsalted butter, diced

*Strawberry Puree:
8 ounces strawberries, hulled
3 tablespoons granulated sugar
1 teaspoon lemon juice

*Meringue:
1/2 cup granulated sugar
Pinch cream of tartar
4 large egg whites, at room temperature
1/2 teaspoon pure vanilla extract

Lemon zest strips, for garnish

( Read more... )

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Sunomono (Japanese Cucumber Salad)

2026-05-20T10:40:23Z

Posted by: nverland

Sunomono (Japanese Cucumber Salad)
Active Time: 15 mins Total Time: 15 mins Servings: 4 Yield: 4 servings, about 1 cup each

Ingredients

2 medium cucumbers, or 1 large English cucumber
¼ cup rice vinegar
1 teaspoon sugar
¼ teaspoon salt
2 tablespoons sesame seeds, toasted (see Tip)

Directions

Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a sharp knife or wide vegetable peeler, cut into very thin slices. Place in a double layer of paper towels and squeeze gently to remove any excess moisture.

Combine ¼ cup rice vinegar, 1 teaspoon sugar and ¼ teaspoon salt in a medium bowl, stirring to dissolve. Add the cucumbers and 2 tablespoons sesame seeds; toss well to combine. Serve immediately.

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Tacos Gobernador (Sinaloan Shrimp Tacos)

2026-05-16T13:40:32Z

Posted by: nverland

Tacos Gobernador (Sinaloan Shrimp Tacos)
Cook 60 mins Total 60 mins Serves 4 Makes 12 tacos

Ingredients
For the Stewed Shrimp:

2 tablespoons (28g) unsalted butter
1 small white onion (6 ounces; 170g), diced (about 1 cup)
1 large poblano chile (about 3 ounces; 90g), stemmed, seeded, and thinly sliced into 1-inch long strips
3 medium garlic cloves (15g), minced
12 ounces plum or Roma tomatoes, diced (about 2 cups) (see notes)
1/3 cup (80ml) tomato purée
1 teaspoon Diamond Crystal kosher salt, plus more to taste; if using table salt use half as much by volume
1/4 cup cilantro, chopped (about 16g)
1 pound (455g) shrimp, peeled and deveined, and tails removed and cut into 1-inch pieces (see notes)
Freshly ground black pepper

For the Tacos:

Twelve 6-inch corn tortillas
Neutral oil such as canola or vegetable
Mayonnaise
1 1/2 cups grated Manchego, asadero, or Chihuahua cheese (about 135g) (see notes)
Chopped cilantro for serving
Lime wedges for serving
Salsa ranchera
Hot sauce, such as Valentina or Salsa Huichol

( Read more... )

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Turkish Eggs with Chile Butter and Whipped Feta

2026-05-13T10:34:08Z

Posted by: nverland

Turkish Eggs with Chile Butter and Whipped Feta
Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 3-4

Ingredients

Whipped Feta
6 ounces feta cheese
1/4 cup plain Greek yogurt

Eggs, Greens, and Chile
1/3 cup extra virgin olive oil
4 large eggs
1 clove garlic, minced or grated
4 cups mixed baby spinach and arugula
Kosher salt and black pepper
Zest and juice from 1 lemon
1 cup tender herbs, such as cilantro, parsley, basil, and dill
1 Persian cucumber, thinly sliced
2 tablespoons salted butter
1 teaspoon crushed red pepper flakes
1/2 teaspoon sweet paprika
1 avocado, sliced
2 tablespoons everything bagel spice

Instructions

1. To make the whipped feta. In a food processor, combine the feta, and greek yogurt. Pulse until completely smooth and creamy, scraping down the sides if needed, about 3 minutes. Add a pinch of pepper. Pulse to combine. The feta can be kept in the fridge for up to 3 days.
2. To make the eggs. Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. When the oil shimmer, add the eggs and fry to your liking. Remove the eggs from the skillet to a plate.
3. Using the same skillet, add 1 tablespoon oil, the garlic, and greens. Season with salt and pepper. Cook 2-3 minutes, until the greens are just wilted. Remove from the heat. Add the lemon zest, juice, herbs, and cucumber, toss to combine.
4. To make the chile butter. In a small saucepan, melt together the butter, 2 tablespoons olive oil, crushed red pepper flakes, and paprika.
5. To serve, spread the feta cheese into the bottom of each individual serving bowl. Add the eggs, wilted greens, and avocado. Sprinkle the avocado with everything spice. Spoon the chile butter over the eggs. Enjoy!

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Watermelon Margarita

2026-05-09T13:54:05Z

Posted by: nverland

Watermelon Margarita
Prep Time 5 minutes Total Time 5 minutes Servings 3 servings

Ingredients

Rim/ Garnish
lime wedge
margarita salt
watermelon slice

Watermelon Margarita
2 ½ cups frozen watermelon chunks
6 oz silver tequila
4 oz triple sec
⅔ cup frozen limeade concentrate
¼ cup lime juice
¼ cup simple syrup
1 cup ice

Instructions

Add a generous amount of margarita salt to a small plate.
Run a lime wedge along the rim of your glasses and dip into the salt. Set aside.
If using fresh watermelon, slice into small chunks and freeze for a few hours before using.
Add the frozen watermelon, tequila, triple sec, frozen limeade concentrate, lime juice, and
simple syrup to a blender. Blend until smooth.
If needed, add the ice and blend until smooth and it becomes a slushy consistency.
Pour into the prepared glasses and garnish with a watermelon wedge. Enjoy!

Notes

Use ripe, seedless watermelon for the best flavor.
If the mixture is too thick, add a splash of water or extra lime juice to blend easily.
Pour any leftovers into a freezer-safe container and store in the freezer. Before serving, let it thaw slightly and re-blend to restore the slushy texture.
This recipe scales easily. Just be sure your blender can handle the increased volume, or work in batches.

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Confit Tandoori Chickpeas

2026-05-06T10:34:27Z

Posted by: nverland

Confit Tandoori Chickpeas
Serves 8

2 (15 oz/425 g) cans of chickpeas, drained (17 oz/480 g total)
11 garlic cloves, peeled, 10 left whole and 1 minced
1 oz (30 g) fresh ginger, peeled and julienned
14 oz (400 g) datterini or regular cherry tomatoes
3 small Fresno chiles, mild or spicy, with a slit cut down their length
1 Tbsp. tomato paste
2 tsp. cumin seeds, roughly crushed with a mortar and pestle
2 tsp. coriander seeds, roughly crushed with a mortar and pestle
½ tsp. ground turmeric
½ tsp. chile flakes
2 tsp. red Kashmiri chile powder
1 tsp. sugar
¾ cup plus 2 Tbsp. (200 ml) olive oil
⅔ cup (180 g) Greek yogurt
¾ cup (15 g) mint leaves
1½ cups (30 g) cilantro, roughly chopped
2–3 limes (juiced to get 1 Tbsp. and the rest cut into wedges to serve)
Salt

Step 1 - Preheat the oven to 350° F.
Step 2 - Put the chickpeas, whole garlic cloves, ginger, tomatoes, chiles, tomato paste, spices, sugar, oil, and 1 teaspoon of salt into a large, oven-safe sauté pan, for which you have a lid, and mix everything together to combine.
Step 3 - Cover with the lid, transfer to the oven and cook for 75 minutes, stirring halfway through, until the aromatics have softened and the tomatoes have nicely broken down.
Step 4 - Meanwhile, put the yogurt, mint, cilantro, lime juice, minced garlic, and ¼ teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped.
Step 5 - Serve the chickpeas directly from the pan, with the yogurt and lime wedges alongside.

Note:

Jarred or canned butter beans (lima beans) would be great here! No Kashmiri chile powder? Use an equal amount of paprika instead.

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Burnt Strawberry Tamales

2026-05-05T10:27:31Z

Posted by: nverland

Burnt Strawberry Tamales
ACTIVE: 45 MIN TOTAL TIME: 2 HR 45 MIN PLUS OVERNIGHT MACERATING SERVINGS: 8

INGREDIENTS
2 3/4 cups evaporated cane sugar (see Note)
1 pound strawberries, hulled
8 large dried cornhusks
Boiling water
1 3/4 cup Bob’s Red Mill masa Harina
2 sticks unsalted butter, preferably cultured, at room temperature
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 vanilla bean—split lengthwise, seeds scraped and reserved, pod reserved for later use
Eight 10-inch squares of thin sandwich paper, moistened
Vanilla ice cream or whipped cream with lime zest, for serving

( Read more... )

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Chicken au Poivre

2026-05-02T13:17:18Z

Posted by: nverland

Chicken au Poivre
Total Time: 45 mins Servings: 6

Ingredients

2 pounds bone-in, skin-on chicken thighs (about 6 medium thighs)
3 teaspoons coarsely cracked black pepper, divided, plus more for garnish
1 1/4 teaspoons kosher salt, divided
1/3 cup finely chopped shallot
1 1/2 teaspoons finely chopped garlic
1 teaspoon finely chopped fresh thyme
3 tablespoons Cognac or brandy
1 cup chicken stock
1/2 cup crème fraiche
1/2 teaspoon Dijon mustard
Finely chopped fresh chives

Directions

Pat chicken dry with paper towels. Sprinkle evenly on all sides with 2 teaspoons of the pepper and 1 teaspoon of the salt, pressing gently to adhere. Place chicken skin side down in a cold 12-inch skillet. Cook over medium, undisturbed, until skin is golden brown and very crisp, about 15 minutes. Turn chicken skin side up; cook, undisturbed, until a thermometer inserted into thickest portion of chicken registers 165°F, about 10 minutes. Transfer chicken to a plate and set aside, reserving drippings in skillet.
Add shallot, garlic, thyme, remaining 1 teaspoon pepper, and 1/4 teaspoon salt to drippings in skillet. Cook over medium, stirring often, until shallots are softened, 2 to 3 minutes. Remove from heat, and add Cognac. Return skillet to medium; cook, stirring constantly to scrape up any browned bits on bottom of skillet, until Cognac is nearly evaporated, about 30 seconds. Pour in broth, and bring to a simmer over medium. Simmer, stirring occasionally, until slightly reduced, about 2 minutes. Whisk in crème fraiche and Dijon mustard until smooth. Reduce heat to medium-low; simmer, whisking often, until sauce is thick enough to coat back of a spoon, about 5 minutes.
Return chicken thighs to skillet, skin side up, and simmer over medium-low, swirling skillet occasionally, until chicken is heated through, about 1 minute. Transfer chicken to a serving plate and spoon sauce over top; garnish with chives and additional pepper. Serve immediately.

Make ahead
You can chop the shallots, garlic, and thyme up to two days in advance. Cooked chicken and sauce can be refrigerated separately for up to three days. Reheat gently before serving.

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LENTIL WALNUT VEGAN CHORIZO STUFFED ZUCCHINI

2026-04-29T10:30:13Z

Posted by: nverland

LENTIL WALNUT VEGAN CHORIZO STUFFED ZUCCHINI
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins
Serves: 4

INGREDIENTS
For the Zucchini
2 large zucchini
About 1 tsp. olive oil

For the Lentil Walnut Chorizo
1 tbsp. olive oil
½ medium red onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
2 cups cooked brown lentils
1 cup chopped walnuts
1 tbsp. smoked paprika
2 tsp. ground cumin
1 tsp. ancho chili powder
1 tsp. dried thyme
½ tsp. ground cinnamon
½ tsp. cayenne chili powder (or to taste)
½ tsp. black pepper
¼ tsp. ground cloves
3 tbsp. red wine vinegar
Salt to taste
¼ cup finely chopped fresh cilantro

For the Cashew Cream
½ cup raw cashews, soaked in water overnight, drained and rinsed
½ cup water
¼ cup lemon juice
Salt to taste

( Read more... )

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Potato-and-Mozzarella Croquettes

2026-04-25T14:08:50Z

Posted by: nverland

Potato-and-Mozzarella Croquettes
Active Time 50 MIN Total Time 1 HR 50 MIN Yield Serves: 4

Ingredients

1 pound baking potatoes, peeled and cut into large chunks
Kosher salt
6 ounces fresh mozzarella, cut into 1/3-inch dice
2 tablespoons finely chopped flat-leaf parsley
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 medium tomatoes (3/4 pound), cut into 1-inch pieces
2 tablespoons finely chopped basil
1 cup plain dry bread crumbs
3 large eggs
1 tablespoon Dijon mustard
2 garlic cloves, minced
Vegetable oil, for frying

How to Make It
Step 1 - In a saucepan, cover the potatoes with cold water. Bring to a boil, add a generous pinch of salt and simmer over moderate heat until tender, 20 minutes. Drain and let cool. Pass the potatoes through a ricer into a large bowl. Stir in the mozzarella and parsley and season with salt and pepper. Shape the mixture into 8 oval croquettes and transfer to a plate. Cover and refrigerate until firm, 30 minutes.
Step 2 - Meanwhile, in a saucepan, heat the olive oil. Add the tomatoes and cook over moderate heat, stirring, until softened and saucy, 8 minutes. Stir in the basil and season with salt and pepper. Transfer to a bowl.
Step 3 - Spread the bread crumbs in a shallow bowl. In another shallow bowl, beat the eggs with the mustard, garlic and a pinch each of salt and pepper. Dredge the croquettes in the bread crumbs, tapping off the excess. Dip the croquettes in the beaten egg mixture to coat, then dredge again in the bread crumbs, pressing lightly to help the crumbs adhere.
Step 4 - In a large saucepan, heat 1 inch of vegetable oil to 350°. Working in 2 batches, fry the croquettes, turning, until golden and crisp, about 3 minutes per batch. Transfer to paper towels to drain. Serve with the tomato sauce.

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Chermoula- North African Herb Sauce

2026-04-22T10:33:49Z

Posted by: nverland

Chermoula- North African Herb Sauce
Prep Time: 10 minutes Resting Time: 15 minutes Total Time: 25 minutes Yield: 1 Cup

Ingredients

1 cup fresh cilantro leaves and tender stems, packed
½ cup fresh parsley leaves, packed
4-5 garlic cloves
1 preserved lemon, rind only, chopped (or 2 tablespoons fresh lemon zest)
1 tablespoon fresh lemon juice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
½ teaspoon cayenne pepper (adjust to taste)
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon black pepper
½ cup extra virgin olive oil
1 tablespoon honey (optional)

Instructions

Combine all ingredients except olive oil in a food processor and pulse until finely chopped
With motor running, slowly add olive oil until desired consistency is reached
Let sit for at least 15 minutes before using to allow flavors to blend

Notes

This Chermoula works wonders as both a marinade and a finishing sauce! For the most flavor-packed results, use it both ways – marinate fish, chicken, or vegetables in the sauce for at least 30 minutes, then reserve a little fresh sauce to drizzle over everything right before serving.

It’s particularly magical with white fish like cod or haddock, where the bright, bold flavors really shine against the mild fish. For a complete meal that comes together in under 30 minutes, try chermoula-marinated chicken thighs roasted with chickpeas, bell peppers, and red onion – everything gets coated in those incredible spices, and the chickpeas get all crispy and amazing!

The Chermoula sauce will keep in the refrigerator for about 5 days, though the vibrant green color may darken slightly. You can also freeze it in small portions for up to 3 months – I like to use ice cube trays, then transfer the frozen cubes to a freezer bag. That way, I can grab just what I need for a quick flavor boost! For an impressive yet stupid-easy appetizer, drizzle chermoula over store-bought hummus, top with toasted pine nuts, and watch your guests fight over who gets the last scoop!

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Guide to Pepper

2026-04-18T13:30:41Z

Posted by: nverland

Guide to Pepper

( Read more... )

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BBQ Mushroom Pizza

2026-04-15T10:32:01Z

Posted by: nverland

BBQ Mushroom Pizza
Makes one 12" pizza

Ingredients

6 oz. mixed mushrooms, cut or torn into large pieces (about 3½ cups)
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 lb. store-bought pizza dough, room temperature
⅓ cup (or more) barbecue sauce
6 oz. fresh mozzarella, torn (about 1 cup)
2 oz. smoked Gouda, coarsely grated (about ½ cup)
½ small red onion, thinly sliced
Kosher salt, freshly ground pepper
Crushed red pepper flakes and cilantro leaves (for serving)

Preparation

Step 1 - Place a rack in upper third of oven and preheat to 475°.
Drizzle 6 oz. mixed mushrooms, cut or torn into large pieces (about 3½ cups), with extra-virgin olive oil in a large bowl; toss to coat. Set aside.
Step 2 - Swirl 2 Tbsp. extra-virgin olive oil in a 12" cast-iron skillet to coat bottom and ½" up sides. Place 1 lb. store-bought pizza dough, room temperature, in pan; lift, stretch, and press dough so it fills pan. If dough shrinks from edges, cover with a kitchen towel and let rest 10 minutes before stretching again.
Step 3 - Bake just until crust is starting to set but hasn’t taken on any color, about 5 minutes. Carefully remove skillet from oven and spread ⅓ cup barbecue sauce over entire surface of crust. Top with 6 oz. fresh mozzarella, torn (about 1 cup), and 2 oz. smoked Gouda, coarsely grated (about ½ cup), followed by ½ small red onion, thinly sliced, and reserved mushrooms. Season with kosher salt and freshly ground pepper.
Step 4 - Return skillet to oven and continue to bake until crust is golden brown underneath, cheese is melted, and mushrooms are golden, 16–20 minutes longer.
Step 5 - Heat broiler. Broil pizza until mushrooms are browned and crispy and cheese is browned in spots and bubbling, about 2 minutes. (Begin checking after 1 minute.)
Step 6 - Drizzle more barbecue sauce over pizza if desired. Top with crushed red pepper flakes and cilantro leaves.

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Blueberry Strawberry Salsa

2026-04-11T14:09:27Z

Posted by: nverland

Blueberry Strawberry Salsa
Prep Time: 15 minutes Total Time: 15 minutes Servings:12

Ingredients

1 pint fresh blueberries about 2 cups
2 large jalapeno seeds removed, halved, or roughly chopped
½ small red onion roughly chopped
1 tablespoon lime juice about 1 small lime's worth
3 cups diced strawberries about 1½ pounds, washed and hulled
½ cup chopped cilantro
⅛ – ¼ teaspoon kosher salt adjust to taste
⅛ – ¼ teaspoon freshly ground black pepper adjust to taste

Instructions

Combine the blueberries, jalapeno, onion, and lime juice in a food processor. Process for a minute or two until pureed.
Pour the blueberry puree into a bowl and add the strawberries and cilantro. Stir to combine and season to taste with salt and pepper.

Notes
This salsa is best served immediately after it is made. If you need to prepare it in advance, the blueberry puree can be stored for a day or two in an airtight container in the refrigerator. Combine the puree with the rest of the ingredients just before serving.

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Chicken Karaage (Japanese fried chicken)

2026-04-08T10:36:13Z

Posted by: nverland

Chicken Karaage (Japanese fried chicken)
4 to 6 Servings

Ingredients

1½ cups sake
¼ cup soy sauce (2 oz.)
2 Tbsp. thinly sliced scallion (dark green part only)
1½ Tbsp. grated peeled fresh ginger (about .75 oz.)
1¾ lb. boneless chicken thighs with skin, cut into 1½" cubes
1 cup all-purpose flour (about 5 oz.)
1 cup cornstarch (about 5 oz.)
1 cup rice flour (about 5 oz.)
1 Tbsp. dry mustard
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. kosher salt
2 tsp. curry powder
Vegetable oil (for frying)
Lemon wedges

Preparation

Step 1 Combine sake, soy sauce, scallion, and ginger in a large bowl. Add chicken; toss to coat. Cover and chill at least 4 hours and up to 12 hours.

Step 2 Whisk all-purpose flour and next 7 ingredients in a large bowl.

Step 3 Pour vegetable oil into a large pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil over medium heat to 325°.

Step 4 Drain chicken. Working in batches, dredge chicken pieces in flour mixture, shaking off excess. Working in batches, fry chicken, turning occasionally, until golden brown and cooked through, 8–9 minutes per batch. Using a slotted spoon, transfer chicken to a paper towel-lined plate. Let oil return to 325° between batches. Serve with lemon wedges.

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Jalapeño Popper Potato Salad

2026-04-04T12:51:38Z

Posted by: nverland

Jalapeño Popper Potato Salad
PREP TIME: 15 MINS TOTAL TIME: 20 MINS YIELDS: 10 SERVINGS

INGREDIENTS

FOR THE POTATO SALAD
2 lb. Yukon Gold potatoes, boiled and cut into 2" pieces
10 slices bacon, cooked and crumbled
2 c. shredded cheddar
2 jalapeños, thinly sliced

FOR THE DRESSING
2/3 c. mayonnaise
1/4 c. red wine vinegar
1 tbsp. chopped chives, plus more for garnish
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper

DIRECTIONS

Make potato salad: In a large bowl, combine potatoes, bacon, cheddar, and jalapeños.
Make dressing: In a medium bowl, combine mayo, vinegar, chives, and garlic powder. Season with salt and pepper and whisk until combined.
Pour dressing over potato salad and stir to combine. Garnish with more chives before serving.

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