Simply buttered and sprinkled with parmesan cheese, they are absolutely delicious! When my husband and I embarked on a low-carb diet back in 2011, I immediately started looking for recipes to replace our favorite foods. Not surprisingly, a pasta substitute was high on the list! 🍝 There are several low-carb alternatives to traditional pasta, such as zucchini noodles and spaghetti squash. Shirataki noodles are certainly another option. When cooked properly and buttered, they are very tasty!...

A Caipirinha is as simple to make as the short ingredient list suggests. However, it’s taste is more complex than you would imagine. Are you looking for a refreshing cocktail to relax away the summer heat? You’ve found your match! What’s a Caipirinha? A Caipirinha (pronounced kai-pee-reen-ya) is a cocktail made with cachaça (pronounced kuh-shah-suh), a Brazilian liquor made from fermented sugarcane, sugar, and limes. This cocktail is refreshingly sweet, tart, and the cachaça adds somewhat grassy and herbaceous flavor notes....

How To Keep Apples From Turning Brown The sliced apples will oxidize and turn brown pretty quickly. No one wants brown apples even if they are covered with caramel, chocolate, and candy. To slow the oxidation, squeeze some lemon all over the apples as you cut them. Over time the apples will turn brown—there is no stopping it—so if you plan to serve these at a party, we recommend waiting until you’re ready to serve before cutting the apples....

Guests were encouraged to bring a favorite dish, and we all got to vote on what we thought would be a hit on the site. The evening was a blast, the votes were tallied, and the winning dish? This caramelized onion tart! Or pizza as it was called, brought by Ann’s friends Jeff and Marilyn. I’ve made this tart several times since I first had it, and it’s one of those dishes you want to limit to special occasions, because it’s really hard to stop eating, it’s that good....

I was amazed when I first learned that the recipe called for milk and sherry. I mean eugh! Sherry? Up until the last couple of years, I think the only times I’d ever had sherry have been: Mixed with a blue WKD alcopop as a teenager (I think it was called a Cheeky Vimto – quite nice actually, but anything that’s alcoholic, full of sugar and blue in colour is going to be nice when you’re first experimenting with after college pub crawls!...

Chicken sandwich If you’ve ever wondered why those chicken sandwiches from “that gourmet deli” are so coveted and command such high prices, the answer lies not just in the secret mix of ingredients for the filling but also in the texture of the chicken. “It’s so soft and just melts in your mouth!“, friends have observed. The secret? Shredding the chicken super, super finely, until it’s basically crumbly, using a stand-mixer....

Chicken breast with bell peppers and onions recipe If you are looking for an easy chicken breast dinner recipe that is packed with flavor and the whole family would enjoy then you are in the right place. This recipe is as easy and straightforward as it comes. The chicken breast is flattened before searing until golden brown so that they are of similar size and cook at the same time. I then saute the bell peppers and onions with savory jerk seasoning before adding them together so that the flavors can marry....

This is a story about five amazing women. Wives of Aussie farmers. Mothers with university degrees and professional backgrounds who also happen to be the “go-to” person for anything and everything that needs to be done on a farm. Something that many city folk like myself may never think about is all the millions of tons of fruit and veg that are deemed “not good enough” to be sold in stores....

CHORIZO IS SO DANG DELICIOUS The flavors of chorizo are so smoky and rich, I really can’t get enough of it. Have you tried chorizo yet? Are you a little afraid of it? Well I can tell you from experience….you shouldn’t be! We buy Mulay’s brand of chorizo and it’s a really mild version. We love it because it’s not really a hot spicy but has a smoky flavor that is complemented perfectly with just the right seasonings and spices....

I have a love affair with cilantro and lime. I’ll eat that combination almost anywhere. I would eat in a box. I would eat it with a fox! I would eat it here or there…I would eat it anywhere! See? I love it so much I’m willing to go all Dr. Seuss on you. I have a separate love affair with pizza. I may or not may be an eternal 5 year-old at heart....

Case in point, this cilantro lime shrimp. If you have shrimp fresh and ready to go, it takes 10 or 15 minutes to cook, tops. If you are starting with frozen shrimp, maybe you have to add another 10 minutes to defrost it. Cilantro and lime are one of those master combinations that works well with steak, chicken, fish, and especially shrimp. How To Make Cilantro Lime Shrimp Start with few slices of serrano chiles and garlic in a little oil in a hot pan....

While it’s sheer perfection fresh out of the oven, this is one of those rare cakes that is still truly great 3, 4, 5 days later! Cinnamon Apple Teacake I call this a teacake because it just seems like the perfect cake to serve at a quaint afternoon tea with friends. Filtered sunlight streaming in, a rustic table laden with baked goods (scones essential), freshly brewed tea served in teacups, sitting around with my friends, chatting and laughing gently....

We’ve all experienced dry, crumbly, sub-par coffee cake. It is usually store-bought and always served at a women’s luncheon of some sort. We make it a rule to avoid the coffee cake at such events because we have simply become so spoiled with this homemade coffee cake. It is super moist, and thick, and decadent….everything a coffee cake should be. The batter is quite thick, much thicker than a cake mix so don’t be surprised by that....

Meat Options for Classic Chef Salad: We love to keep things traditional with ham and turkey. However, you could use also try roast beef or chicken. Use whichever you prefer! Hard Boiled Eggs: You can make your own hard boiled eggs or use store-bought in this recipe. Cheese Options: Swiss, cheddar, provolone, feta, whatever you have on hand! Classic Chef Salad vs. Cobb Salad: Chef salad and Cobb salad are very similar....

In my kitchen, there are a handful of Asian ingredients that I’m never out of. There’s the usual like soy sauce, oyster sauce and ginger, of course. But, there’s the other category of foods that are so versatile, they can be used in any style of cooking, whether Asian, Italian or Greek. What is Panko? And at the top of that list is panko bread crumbs. Panko is a Japanese breadcrumb that really shouldn’t be named “crumb” but rather bread “flakes....

Drink-wise I keep it simple: mulled wine and this coquito. Video: How to Make Coquito (Puerto Rico Eggnog) What Is Coquito? Coquito is an easy cocktail to make, but unlike mulled wine, no one knows they love it yet. As the host, I feel it’s my merrymaking duty to introduce people to it. Coquito is a traditional punch from Puerto Rico. It’s often called “Puerto Rican eggnog” due to its very similar flavor profile and occasional use of eggs in some variations....

What exactly is couscous?? Many people think couscous is a grain, but actually they are teeny tiny balls made of semolina flour so it’s actually more of a pasta. And the beauty of the teeny size of these balls is that they are so small, they don’t need to be cooked. You literally just pour over hot liquid, leave it covered for 10 minutes, then voila! “Cooked” and ready to serve!...

This cheesecake is a classic version of a vanilla cheesecake, only I combined it with the best part of classic crème brûlée—the brittle sugar top. There’s just something about tapping the sugar shell and listening for that crack of brittle, caramelized sugar. The satiny filling is speckled with vanilla bean seeds, and the whole thing comes together when you scoop up the crunchy, buttery base. How to Make the Best Cheesecake For your cheesecake to turn out rich, creamy, and crack-free, follow a few simple steps....

Creamy Garlic Prawns Plump juicy prawns marinated in garlic then seared in butter, finished with a splash of dry white wine and a squeeze of lemon juice is my go-to way to make prawns. That’s this recipe here – Garlic Prawns. A classic that will never go out of style. Then there’s this version – Garlic Prawns PLUS a creamy garlicky sauce. It’s the jacked up version, a more indulgent one for those nights when you want/need something to impress, and extra sauce to smother your starchy side of choice so you can lavish every single drop of that sauce!...

Do you ever go to a nice cafe or pub, see ‘fishfinger butty’ or fish sandwich on the menu, and be totally temped by it? It’s the easiest thing in the world to make at home, but crispy fish on bread with a squirt of ketchup or mayo just seems like the best thing ever, right in that moment that you’re looking at the menu. I love a good fish finger butty at home too, but if I want something a little more special for a treat, this chunky, crispy fish burger on a delicious Brioche Bun with a pile of salty shoestring fries is the answer....