Acquire great cooking skills and create delicious appetizers
All around the world Moroccan mint tea is probably the most famous emblem of Morocco. Everyone knows about it and loves it, for Moroccans, mint tea is as important as earl grey is for the British and green tea is for the Chinese. They serve …
Skip the folding and pleating with these easy pan dumplings. By searing the meat side first and using a simple press-on wrapper, you get a juicy, flavorful dinner with half the effort of traditional potstickers.
Prep Time:20minutes mins
Cook Time:20minutes mins
Servings:30 dumplings
Making sure the vegetables are cool prevents the fat in the meat from melting before cooking.
Wet your hands lightly with water to keep the meat from sticking to your fingers.
If the meat is sticking to your hands while forming the balls, lightly wet your palms with water. It makes the process much faster and less messy.
Calories: 65kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 9mg | Sodium: 187mg | Potassium: 66mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
A protein rich recipe made from golden brown pan fried tofu that’s coated in a simple, sweet and savory teriyaki sauce. No marinating required and it’s surprisingly so good that even meat eaters will love this vegan dish! With the rising prices of meat tofu …
Cheesy Garlic Bread Rolls filled with garlic butter, mozzarella, and parmesan, then baked until browned and brushed with a honey butter glaze. Perfect for holidays, family dinners, or serving warm with coffee the next day. Prep Time:35minutes minsCook Time:30minutes minsServings:8 rolls Ingredients For dough: Garlic Butter: Cheese filling: …
Chalupas are a classic Mexican street food snack that are crispy, savory, and fun to eat. This chalupa recipe steps away a bit from the traditional tostada-style serving, and instead fills the fluffy fried shell with ground beef, black beans, onion, cotija, and homemade salsa verde for a taco-style treat. Skip the drive-through this hearty, versatile snack is not only worth making at home, but is surprisingly easy.
Prep Time: 20mins
Cook Time: 50mins
Yields: 6
Arrange a rack in upper third of oven; preheat to 400°. Line a small baking sheet with foil. Place tomatillos on prepared sheet.
Roast tomatillos until softened and slightly charred, about 25 minutes. Let cool 5 minutes.
In a blender, pulse tomatillos, onion, garlic, cilantro, lime juice, and salt until smooth. Transfer to a medium bowl; set aside until ready to use.
While tomatillos roast, in a medium skillet over medium-high heat, heat oil. Cook garlic, stirring frequently, until fragrant, about 2 minutes.
Add ground beef, salt, chili powder, oregano, coriander, and cumin. Cook, breaking up meat with a spoon, until browned, 6 to 8 minutes; set aside until ready to use.
In a large bowl, combine flour, masa, baking powder, and salt. Add butter and mix with your fingertips to incorporate until small pebbles form. Slowly stir in milk until a dough begins to form. Using your hands, shape dough into a ball. Cover bowl with plastic wrap and let rest 10 minutes.
Into a medium heavy skillet, pour oil to a depth of 1″. Heat over medium heat until a deep-fry or instant-read thermometer registers 325°.
Divide dough into 6 (2.8-oz.) pieces. Roll each piece to a 5″ to 6″ circle. Dock or prick each piece with a fork to prevent air bubbles. Using tongs, lower one-half of one circle into oil. Fry until shell is firm and holds its shape, 5 to 10 seconds. Release half you’re holding with tongs into oil—it should fold into a taco shell shape. Continue to fry, turning once, until golden brown, 2 to 3 minutes per side. Transfer to paper towels to drain. Repeat with remaining dough.
Build chalupas with salsa verde, beef, beans, onion, cotija, and cilantro.
Chalupas are best eaten right away, but you can save the shells for up to 2 days in a resealable bag and reheat in a 350° oven.
Cherry Coke? Yeah. Margarita? Uh-huh. Slushie? Yes please! These Cherry Coke margarita slushies are the official frozen drink of having it all. A Cherry Coke slushie and a frozen margarita combine in this grown-up favorite to create the most refreshing drink of the summer. Prep Time:10 minsTotal Time:3 hrs 30 minsYields:2 serving(s) Ingredients Directions Step 1 Divide …
This shortcut smothered chicken with mushrooms is seasoned with lemon pepper, garlic, and paprika and cooked in a creamy sauce. Serve it over rice or mashed potatoes and garnish with parsley.
Prep Time:5 mins
Cook Time:20 min
Servings:4
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Season chicken cutlets evenly with lemon pepper, salt, pepper, and paprika.
Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, 3 to 5 minutes per side. Chicken may not be cooked through at this point. Remove from pan and keep warm.
Add butter to drippings in the skillet and allow it to melt. Add garlic and onion and for cook 1 minute, stirring constantly. Add mushrooms and cook, stirring constantly, until lightly browned and vegetables are tender, about 4 minutes. Sprinkle over flour and cook, stirring constantly, for 1 minute.
Add broth and cook, scraping up any browned bits from the pan. Add cream and bring mixture to a boil, stirring often, until mixture begins to thicken. Return chicken to the pan and allow mixture to simmer and cook until chicken is cooked through and sauce is thick and creamy. about 5 minutes.
Serve chicken and sauce over rice or mashed potatoes and garnish with parsley.
If you only think of mint juleps when it’s Kentucky Derby season, I think that’s a crying (neighing?) shame! Not only does the classic frosty cup and minty flavor provide a cooling freshness on a hot day, but it’s also one of the best low-effort cocktails out there. It’s …
