Acquire great cooking skills and create delicious appetizers
Ever wish you could master restaurant-style egg toasts? Well now you can with this salty, smoky, creamy combo. Crème fraîche is the secret ingredient for a custardy scramble, and high-quality smoked fish and good bread are worth the splurge they make all the difference here. …
Charred chicken takes center stage in this vibrant bowl, smoky and tender, surrounded by a symphony of textures and flavors. Each bite is bright, comforting, and layered with subtle richness a feast that feels as lively as it is satisfying. Prep: 5 minsCook: 15 mins …
Zesty, vibrant, and kissed by sunshine Citrus Shrimp Rice Bowls are a bright escape in every bite. Juicy shrimp marinated in citrus, nestled over fluffy rice with crisp veggies and bursts of flavor, come together like a tropical daydream refreshing, light, and full of life.
½ cup fresh orange juice
2 Tbsp. Sriracha
1 Tbsp. honey
2 tsp. soy sauce or tamari soy sauce
¼ cup plus 2 Tbsp. vegetable oil
1 Tbsp. plus 1 tsp. fresh lime juice
1½ lb. jumbo or large shrimp, peeled, deveined
Kosher salt
2 large oranges, preferably different varieties (such as Cara Cara or Valencia)
2 Persian cucumbers, quartered lengthwise, sliced crosswise ½” thick
4 scallions, thinly sliced
Steamed rice and sliced avocado (for serving)
Whisk orange juice, Sriracha, honey, soy sauce, ¼ cup oil, and 1 Tbsp. lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.
Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into ½”-thick rounds, then cut into 1″ pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 tsp. lime juice; toss to combine. Season with salt.
Heat remaining 2 Tbsp. oil in a large skillet over high. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side.
Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.
With the best marinated chicken, zucchini, bell pepper and red onion. Juicy, tender, and packed with so much flavor! Prep: 1 hour hour 30 minutes minutesCook: 20 minutes minutesYield: 6 servings Ingredients Instructions
So quick, easy, and fancy pants without any of the hard work! Served with the most amazing herb sauce. SO SO GOOD. Prep: 15 minutes minutesCook: 15 minutes minutesYield: 4 servings Ingredients Equipment Instructions
Made with the juiciest, tender honey mustard chicken, romaine, strawberries, avocado and corn. And the dressing is perfection!
Yield: 4 servings
Prep: 2 hours hours 15 minutes minutes
Cook: 20 minutes minutes
Modeled after Thai pad kra pao, this simple, speedy chicken stir-fry is wonderful for summer and beyond. Where the traditional version uses fresh chiles, this recipe replaces them with bottled sambal oelek to keep things pantry-friendly. Combined with oyster sauce, fish sauce, and a bit …
A short stint in a hot pan on the stovetop keeps the texture of this calamari salad delightfully tender with just enough bite. Searing the squid rings and tentacles (look for them in the freezer section of your grocer or online) without stirring builds flavor …
Calamari is actually the culinary name for squid. In some countries, calamari is also the name for octopus. Nonetheless, calamari is understood as squid in Europe especially with the Mediterranean cuisine. Grilled or deep-fried calamari is often served as a starter with a dip or sometimes even as the main course. In Asia, calamari is a popular street food.
PREPARATION TIME:
Pre Time: 30 minutes
Cook Time: 1 hour
Yield: 4-6
INGREDIENTS:
DIRECTIONS:
Step 1:
Cut the squid bodies along the sides to have them flat open. Take a thin sharp knife and lightly score the insides. Do it carefully so you don’t cut the squid all the way through.
Step 2:
In a bowl, combine 2 tablespoons of olive oil, lemon juice, oregano, garlic, salt, and red pepper flakes. Put in your squid body and tentacles. Mix well and marinate for around 2 hours in the refrigerator. During this, turn it twice for even marination.
Step 3:
Preheat the grill to high heat. While doing so, cook the potatoes in boiling salted water until tender. Drain and set aside.
Step 4:
Using a pastry brush, lightly coat either side of the sliced bread with olive oil. Place the bread on the hot grill and cook until golden brown on both sides for about 2 to 4 minutes. Arrange the slices on a large platter.
Step 5:
Now, grill the squid. Keep turning it until it becomes opaque, slightly golden, and just cooked through, for about 2 to 3 minutes. Remove the squid to a cutting board and slice it into strips. Slice the tentacles if desired.
Step 6:
Place the squid on top of the grilled bread and top with the chopped olives. Position potatoes decoratively around squid. Lightly drizzle everything with additional extra virgin olive oil as desired, sprinkle with Essence and parsley, and serve with lemon wedges on the side.
Black-eyed peas hold a special significance in the heart of every African-American. Traditionally eaten for good luck on New Year’s in a rice dish known as hoppin’ John. That tradition comes from a long history of black-eyed peas symbolizing luck and prosperity in Africa, where …