Posted by Cate under
Sides
Recipe courtesy of Daisy Martinez
From Every Day with Rachael Ray, May 2008
SERVES 6
Prep Time: 15 min
Cook Time: 10 min
Cooking spray
2 large eggs, beaten
3 tablespoons toasted sesame oil
1 pound medium shrimp, peeled and deveined
2 cups chopped chorizo (about 8 ounces) (I used 7 oz, happened to be the amount of two small packages)
1 onion, cut into […]
Recipe courtesy of AOL Food
1 lb Bacon (not thick-cut)
1/4 cup Brown sugar
Pre-heat oven to 350 degrees. Slice bacon into 1/2 inch strips and dredge in brown sugar until thoroughly coated. (I didn’t dredge; I just sprinkled sugar on top). Crumple aluminum foil to allow for grease drainage and place it on a baking sheet. Lay […]
Posted by Cate under
Fish & Seafood,
Sides
Recipe courtesy of Barefoot Contessa
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup […]
Posted by Cate under
Beans,
Cuban,
Sides
Recipe courtesy of Cooking Light
Rice:
1 (3-1/2-ounce) bag boil-in-bag long-grain rice
2 teaspoons butter
1 cup diced fresh pineapple
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
Patties:
2 cups rinsed, drained canned black beans (1 [15-ounce] can), divided
1/2 teaspoon bottled minced garlic
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 large egg white
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 cup […]
Posted by Cate under
Mexican Food,
Sides
Recipe courtesy of AllRecipes
“This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.”
6 servings
1 cup long grain white rice
1 tablespoon vegetable oil
1-1/2 […]
