1/4 cup sliced pickled jalepenos
1/4 sour cream
2 tbsp cilantro chopped
1 tbsp lime juice
1/2 tesp paprika
1-2 tablespook milk
For dressing, in a small bowl combine the first six ingredients (through paprika). Stir in enough of the milk to reach desired consistency. Cover and chill until ready to serve..
2 tbsp red onion, divided
2 tbsp cilantro, chopped
juice of 1/2 lime
1 seedless cucumber, diced
cooked chicken or shrimp
2/3 c grape tomatoes
1/2 cup red orange or yellow peppers chopped
1/4 pound diced bacon cooked (thick slice)
1 lb sliced bacon
2 onion, chopped
4 garlic cloves, minced
1 tsbs unsalted butter
2 tsbs flour
1 cup chicken broth
1 cup milk
6 ounces cream cheese, softened, and cut into 1-inch pieces
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
3 large jalapenos, 2 diced and 1 sliced
3 1/2 cups cooked, shredded chicken
8 ounces penne pasta, cooked
1. Cook bacon in a large nonstick pan. Crumble bacon and set aside.
2. Add onion to bacon grease and cook until soft. Add garlic and cook 1 minute.
3. Add butter to pan. When melted, sprinkle flour into pan. Stir and cook 1 minute.
4. Gradually whisk in chicken broth and milk.
5. Add cream cheese and stir until melted.
6. Remove pan from heat and stir in half of Monterey Jack cheese and half of cheddar cheese until smooth.
7. Stir in diced jalapeno, chicken, pasta, and half of bacon.
8. Pour into a greased casserole dish. Cover with aluminum foil and bake at 350 degrees for 20 minutes.
9. Remove foil, sprinkle with remaining bacon, cheese and the sliced jalapeno.
10. Return to oven and bake 10 more minutes
i recently found some amazing poke tuna frozen called Yuzu. Once thawed it had the best fresh taste and texture. This is a very easy way to enjoy poke
Yuzu poke frozen
spring mix salad
hasu or GOMA dressing
toated sesame seeds
Add all ingredients to a bowl except for liquids add in a little of each liquid until you get the taste that you like and add toasted sesame seeds
½ loaf of challah bread (cut into 1 inch squares)
2 cups whole milk
2 whole eggs
1 cup sugar
1 vanilla bean (scraped)
1/8 tsp. allspice
¼ tsp. cinnamon
4 ounces chopped white chocolate
2 tbsp. melted butter
Preheat oven to 350 degrees. Soak bread in whole milk. Set aside. In a separate bowl whisk together eggs, sugar, vanilla bean, allspice and cinnamon. Add bread and white chocolate to egg mixture and toss very gently to combine.
Brush four soufflé ramekins with the melted butter. Divide bread mixture between the prepare ramekins. Bake for 40 minutes until set. Let cool and remove from ramekins. Garnish plate with vanilla crème anglaise and fresh berries or leave in ramekins and spoon crème anglaise over top of the bread pudding.
1 cup whole milk
1 vanilla bean, split lengthwise
1/4 cup sugar
2 large egg yolks, at room temperature
Heat milk and vanilla in a medium saucepan until small bubbles form on the edges. In a mixing bowl whisk together egg yolks and sugar. Slowly add ½ the milk mixture to the egg mixture whisking immediately. Add the mixture back into the remaining hot milk, return to low heat. Whisking continuously, bring to a simmer and continue whisking until mixture thickens slightly. To test doneness of the sauce, dip a spoon into the sauce and run your finger across the back of the spoon. If the line remains on the spoon the mixture is thickened sufficiently.
1 large onion, chopped or you can cook until softened if you prefer in butter and remove from heat (add in celery 1 stalk if using)
2 cloves garlic, crushed
450g good quality sausage meat
1 tbsp chopped parsley
6 finely chopped sage leaves
1.5 tbsp poultry seasonning.
25g fresh white breadcrumbs
salt and freshly ground black pepper
60 mL (¼ cup) maple syrup
30 mL (2 Tbsp) chopped Italian parsley
12 bacon strips
parboil broccoli in salted boiling water for 2 minutes then plunge into ice water
2 tbsp butter
2 tbsp of flour
2 cups of milk
at least 2 cups if not more of cheese (any type you like)
fresh bread crumbs
heat butter until melted
add flour and heat for about 5 minutes on med low to ensure the flour is cooked (light brown)
add milk in small increments while continually stirring
once smooth then add cheese
mix cheese sauce and broccoli
add a mix of breadcrumbs and melted butter on top and
heat 350 for 20 – 3 min or until bubbly