I love Louisiana gulf shrimp. Nothing tastes better, in my opinion, and it’s night-and-day different than the ‘other’ shrimp you get in your grocer’s freezer. It’s probably sacrilege then to have used a bottled salsa in this dish, but time was of the essence the night I made it. And I was very happy with the end result. This Caribbean shrimp pasta tastes and feels light despite having a bit of cream added in. The cilantro, avocado and peach mango salsa give it that fresh, tropical feel.

I love Louisiana gulf shrimp. Nothing tastes better, in my opinion, and it’s night-and-day different than the ‘other’ shrimp you get in your grocer’s freezer. It’s probably sacrilege then to have used a bottled salsa in this dish, but time was of the essence the night I made it. And I was very happy with the end result. This Caribbean shrimp pasta tastes and feels light despite having a bit of cream added in. The cilantro, avocado and peach mango salsa give it that fresh, tropical feel.

#Alcachofas en salsa verde con jamón y gambas, una #receta elaborada con #ProductosFrescos que os proponemos para hoy.

#Alcachofas en salsa verde con jamón y gambas, una #receta elaborada con #ProductosFrescos que os proponemos para hoy.

The original recipe for chicken salad crescents on the Plain Chicken blog was for small bite-sized rolls, perfect for a party appetizer. I decided to go big and serve them as the main course for lunch, and they were perfect! The super-light crunchy dough makes for the perfect wrapper around chicken salad. The Worcestershire really added a great flavor dimension along with the extra sharp cheddar. They were fantastic!

The original recipe for chicken salad crescents on the Plain Chicken blog was for small bite-sized rolls, perfect for a party appetizer. I decided to go big and serve them as the main course for lunch, and they were perfect! The super-light crunchy dough makes for the perfect wrapper around chicken salad. The Worcestershire really added a great flavor dimension along with the extra sharp cheddar. They were fantastic!

grew up eating Campbell’s SpaghettiOs™ with meatballs. I would rush home from school at lunch and get me a big hot bowl of SpaghettiOs™, along with some grated Parmesan cheese. The key to proper SpaghettiOs™ eating for me was to eat all the noodles first, saving the meatballs for last. There were just never enough meatballs.  Well, this recipe solves that problem and then some. Now you can have as many meatballs as you want. It makes for a great meal for kids and adults alike.

grew up eating Campbell’s SpaghettiOs™ with meatballs. I would rush home from school at lunch and get me a big hot bowl of SpaghettiOs™, along with some grated Parmesan cheese. The key to proper SpaghettiOs™ eating for me was to eat all the noodles first, saving the meatballs for last. There were just never enough meatballs. Well, this recipe solves that problem and then some. Now you can have as many meatballs as you want. It makes for a great meal for kids and adults alike.

It’s probably been 20 or so years since I had an Egg McMuffin. I barely remember what is even on them. But that didn’t stop me from making this casserole.  The first time I made this pretty much as Steph had it (except I didn’t drizzle it with maple syrup), which came out fantastic. I added Creole seasoning because, well, I put Creole seasoning in just about everything I make.  Next time, I’ll maybe add peppered bacon instead of Canadian bacon. And maybe pepperjack cheese instead of cheddar.

It’s probably been 20 or so years since I had an Egg McMuffin. I barely remember what is even on them. But that didn’t stop me from making this casserole. The first time I made this pretty much as Steph had it (except I didn’t drizzle it with maple syrup), which came out fantastic. I added Creole seasoning because, well, I put Creole seasoning in just about everything I make. Next time, I’ll maybe add peppered bacon instead of Canadian bacon. And maybe pepperjack cheese instead of cheddar.

This avocado mix really kicks up a boring wrap. The key a good wrap, for me, is a quality cheese and some sort of spicy sandwich spread, like a hot mayonnaise or this avocado cilantro mixture, and fresh, crisp lettuce.

This avocado mix really kicks up a boring wrap. The key a good wrap, for me, is a quality cheese and some sort of spicy sandwich spread, like a hot mayonnaise or this avocado cilantro mixture, and fresh, crisp lettuce.

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