Bresaola with Arugula and Feta Cheese Hoagie Bresaola is a cured and air dried beef that is the specialty of Valtellina in the Lombardy region in northern Italy. Ingredients Hoagie sandwich bun 4 slices of thinly sliced bresaola 2 cups of baby arugula, rinsed and patted dry extra-virgin olive oil ½ lemon Feta cheese crumbles […]
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Hoagie with Mixed Deli Meats. This sandwich is not for the fainthearted. Loaded with the salty cured meats that sandwich dreams are made of and accompanied by all of the right accoutrements, this hoagie roll from is pretty much the ideal lunch. The mustard spread mixes with the mayonnaise to create a creamy, tangy and
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Mussels In Garlic Miso Broth The savory broth and brininess of this homemade Mussel Miso Soup will bring a lasting impression to your kitchen. Ingredients 4 cups chicken broth or vegetable broth (whatever is easiest and available to you) 1/4 cup miso paste 1 habanero 2 tablespoons cilantro 1 pound mussels 3 scallions finely sliced
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New England Clam Chowder Clam Chowder is the ultimate comfort food with tender clams, creamy potatoes and of course salty, smoky bacon! Wonderfully creamy New England Clam Chowder is way easier than you think to make at home and about to become a new family favorite! This easy clam chowder recipe has rich flavor for
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Garlic Lime Shrimp This garlic lime shrimp is a cinch to put together with simple ingredients and your shrimp will be deliciously flavored and ready in just 15 minutes! Ingredients 1 pound uncooked shrimp (31-40 per pound), peeled and deveined 5 garlic cloves, minced 2 tablespoons fresh cilantro 1/2 teaspoon salt 1/4 to 1/2 teaspoon
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Homemade Falafel Falafel is a popular Middle Eastern “fast food” made of a mixture of chickpeas (or fava beans), fresh herbs, and spices that are formed into a small patties or balls. It’s thought that falafel originated in Egypt as Coptic Christians looked for a hearty replacement for meat during long seasons of fasting or
Cioppino Originating in San Francisco, this tomato-based seafood stew is traditionally filled with whatever seafood is fresh at the market. Since plenty of seafood is available year-round, I went with four of my favorites: shrimp, mussels, scallops and flounder. Feel free to leave any of them out, or swap out. The soup base is made
German Jägerschnitzel Crispy breaded pork cutlets served with rich mushroom gravy – that’s Jaegerschnitzel. And it’s one of Germany’s most popular and delicious foods. This authentic Jägerschnitzel recipe will absolutely delight your taste buds! Ingredients Vegetable oil for frying (I use avocado oil as it has a high smoke point) 4 boneless pork steaks or
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Tortellini Al Formaggi With Prosciutto And Peas Ingredients 12ounces cheese tortellini 1⁄4cup water, reserved from cooking pasta 2tablespoons buter 2 garlic cloves, ¼ lb. prosciutto, sliced into thin strips 1cup heavy cream 1pinch nutmeg, freshly grated 1⁄4cup parmesan cheese, freshly grated 3⁄4cup frozen baby peas, thawed salt and pepper Instructions Cook tortellini according to package
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Slow Cooker Beef Au Jus Beef au jus is easy enough for weeknight meals, but special enough for weekend entertaining. Tender, fall-apart beef with a tasty broth, served along with sides of your choice! Ingredients 1 beef rump roast or bottom round roast (3 pounds) 1 large onion, sliced 3/4 cup reduced-sodium beef broth 1
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