Creamed corn gets a Southwestern (and fast food!) twist with Chipotle corn salsa. The finished dish is studded with smoky bacon, a touch of lime zest and juice, and a final flourish of cilantro or scallions to cut through the creamy, fatty sauce.
This Florida-inspired sandwich is the definition of simple perfection: fillets of white-fleshed fish, coated in a paprika-based spice rub and grilled until dark and juicy, stuffed into soft and tender bread with classic condiments.
Chacarero Chileno (Chilean Steak and Bean Sandwiches) Recipe
On paper, the chacarero chileno sandwich seems...weird. Grilled beef, sliced tomato, and cooked green beans. But when done properly, it works. Prove it to yourself by trying this recipe.
Perfect Grilled Chicken Breasts, The Sous-Vide-Que Method
Ensure moist and tender boneless chicken breasts on the grill every time with this ultimate guide to the sous-vide-que cooking method. By starting the boneless chicken breasts in a low and slow sous vide water bath then finishing them with a flavorful touch of smokiness on the grill and you've got chicken perfection.
When I was growing up, miso soup was something of a special event in our house. My grandma presented it with a great flourish in little black lacquer bowls with matching lids on a black lacquer tray. When you removed the lid, a puff of steam escaped like magic. Below was cloudy, mysterious. We plunged the murky, brackish depths for little cubes of tofu, rubbery emwakame/em, and sharp scallion.
Homemade Burger King Whopper-Style Cheeseburgers Recipe
We've taken the classic flame-grilled flavor of the Whopper, complete with the exact right ratio of toppings and beef, and upgraded it with better ingredients, better layering, and better technique to form a burger that's truly fit for The King.
Chicken Salad With Avocado, Corn, and Miso Dressing Recipe
Mix up your classic chicken salad with this summery variation made with sweet corn, avocado, and the juiciest poached chicken tossed with a light and creamy miso dressing.
Fried shrimp, oysters, and fish are all great options for stuffing into a rémoulade-slathered roll with lettuce, tomato, and pickles for this classic Louisiana sandwich.
20 Super Sandwich Recipes to Make You Love Lunch Again
Sandwiches are one of the most infinitely versatile foods in the world. Basics like the PB&J or ham and cheese are a starting point, but there are so many more ingredients that you can stick between two pieces of bread.
One Can of Chickpeas Could Change The Way You Think About Meatloaf
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Spanish Pasta Salad With Chorizo, Piquillo Peppers, and Pickled Onion Recipe
Crispy chorizo, sautéed garlic, roasted piquillo peppers, and plenty of fresh parsley and lemon zest make a pasta salad that you'll actually want to eat...a lot.
Homemade Candy Bars
Today I'm going to show you how to make healthy energy bars.
These no-bake energy bars make a great replacement for store-bought bars and candies.
They're naturally sweetened and made with wholesome and nutritious, good for you ingredients.
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WATCH NEXT:
✅Healthy Air-fryer Snacks: https://www.youtube.com/watch?v=aYwm3ilRNxw
✅Dark Chocolate Bark: https://www.youtube.com/watch?v=gfPRrfmy6ZQ
✅Healthy Brownie in a Mug: https://www.youtube.com/watch?v=d__JHwSvLUk
✅Healthy Oatmeal Carrot Cake: https://www.youtube.com/watch?v=KncjX-uLDmU
This is why you'll love these healthy bars:
They're super easy to make in your food processor!
They're chewy and delicious!
You can make these bars in many different flavor combinations!
They're great to have before your workout, or to curb your appetite between meals!
HOMEMADE ENERGY BARS RECIPE
(makes 12 pieces)
Ingredients:
1 cup dates (130g)
1/2 cup dried apricots (80g)
1/2 cup prunes (80g)
1/2 cup cashews (70g)
1 cup desiccated coconut (60g)
1-2 tbsp ground oats (optional)
NUTRITIONAL INFO (per piece):
129 calories, fat 6g, carb 19.7g, protein 2g
Preparation:
Soak the dates and dried apricots in hot water for 10 minutes.
Use the food processor to grind the cashew nuts first.
Add the soaked dates and apricots, together with prunes, and blend 1-2 minutes until smooth.
Add the cocoa powder and desiccated coconut and blend one more time to combine. If the mixture is too sticky, add 1-2 tbsp ground oats.
Spread the mixture on a lined baking tray, press with hands and smooth the top.
Place in the fridge or freezer to firm up.
Cut into bars or bite sized pieces and store in the fridge.
Enjoy!