Mix all ingredients in a small bowl. Season with the basil or try other herbs. I like cumin, or you might try dill weed. Add salt and pepper to taste.Cover and refrigerate until ready to serve. Enjo ...
Preheat oven 400 degrees F. Line a baking sheet with parchment paper; set aside.In a large bowl, stir to combine corn, garlic, scallions, red onion, 1 cup shredded cheddar cheese, sour cream, egg, 1 ...
Place the rice in a large saucepan with the water, cinnamon, lime peel and salt.Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.Beat an egg into the milk ...
Heat oil over medium-high temperature in a large, heavy stockpot. Add chicken thighs, skin side down, and brown.Add 2 cups of the broth to pan and turn heat down to medium-low. Cover pot with lid. C ...
Preheat oven to 350 degrees Fahrenheit.Place one package of corn, sugar, all-purpose flour, cornmeal, salt, butter, milk and eggs, in order listed, in a large food processor.Process until mixture is ...
Arrange beans on one side of serving platter.Arrange corn on the other side of platter.Sprinkle seeds, cilantro, and parsley over beans and corn. Drizzle olive oil vinaigrette over the salad. ...
bring the garlic, chicken broth, lemon zest, lemon juice, rosemary and shallot to a gentle boil.allow to gently boil uncovered for 2 to 3 minutes.add couscous, cover and turn heat off.allow to sit f ...
In a medium stockpot, melt the butter, and then saute the chopped onion.Add the chicken broth and milk, then the potatoes.Bring to a boil, turn heat to low and simmer until potatoes are tender.Stir ...
Combine the coriander seeds, black peppercorns, shallots, garlic, rock salt and sugar in a mortar and pound until a smooth paste is formed. Set aside.In a bowl, lightly pound corn, then add in spice ...
NOTE: This step is important as it removes the starch from the rice so it will not stick. --- Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1-2 ...