Tags
boneless chicken breasts, broth, dry white wine, fresh mint, heavy cream, lime juice, lime zest, olive oil, onion, orange juice, orange rum, Oregano, smoked paprika, white rum
I’m sorry I haven’t posted anything recently, but my trusty laptop crashed. I couldn’t believe it, but such is life. So I have a new laptop and I’m up and running again, so I promise to make it up to you. And this recipe is the perfect way to begin. The mojito is a staple Cuban libation. This sauce is a keeper, even for those that think they aren’t crazy about mint. Continue reading
I usually lean toward an Asian flavor profile when I make tuna steaks. But, I just wasn’t feeling that today. After our time in Portugal, I decided to wander in that direction. More of a meander, really. The main thing to remember with tuna, is to not over-cook it. You want it crisp on the outside and very pink on the inside…and very delicious. 
I like lentils. Actually, as far as legumes go, I think lentils may be my favorite. The Latin Lover is, shall we say, less fond of them. A bad childhood memory. But I’m trying to convert him. It’s always good to eradicate a bad childhood food memory and create a new, all-gown-up food memory! I think this soup may have done it! 
Risotto is so good. It’s a one-pot meal, The Spicy Honey likes it and well, it seemed like just the thing for dinner tonight. At the store, the shrimp looked great, so the plan came together. Don’t you just love when that happens? 
Salmon, leeks and lemon are a lovely combination. I was going to make a cream-based sauce, but that just seemed too rich. I thought it would “muddy” the clean flavor of the salmon. This was light, very flavorful and rich enough. What more could a Goddess want? 
These probably aren’t what you think of when you think of enchiladas. And that’s okay. Though these aren’t very traditional, they are truly delicious. They are also a great way to use up your leftover Thanksgiving turkey…timely, huh? 
This was the answer to The Latin Lover’s inquiry, “What are you planning for dinner?” This sort of just popped into my head. It went together quickly and had great flavor. 
You gotta’ love the 
The Spicy Honey loves his mushroom soup. Usually, he’s happy with the canned stuff, but this is so simple to make; it is really soooooo delicious. I thought I probably should share the recipe. Because, you need to make this. 
It IS all about the sauce. And this is the perfect sauce for pork chops or tenderloin. It’s one of those make-in-the-pan-you-cooked-the-pork-in-sauces. It’s quick and easy to prepare and the pan drippings make a perfect base. 