Homemade Earthy and Wonderful. Red Chile Sauce for Tamales or Enchiladas. My love for Mexican food is always elevated to a new level when a recipe like this is shared. Rosa is my former next door neighbor and an excellent source for Mexican specialities and authentic Mexican food. Like this wonderful Mexican red chile sauce.
Don’t purchase a bottle of Horseradish Cream Sauce when you can make this incredible and easy version at home. This post contains affiliate links. So easy, so zingy. A perfect and easy Horseradish Cream Sauce for your next Prime Rib Dinner. Or we love this on Sour Cream Dill Scones with Smoked Trout appetizer. Be
A French Version of a Classic. French Cocktail Sauce Shrimp Appetizer. Tame your favorite Cocktail Sauce into a creamy treat.
The bright and creamy flavor of Tzatziki goes so well with Mediterranean cuisine that it has seemingly endless applications.
Spaghetti nests, cooking pasta al la dente, twirling into little nests with a
Roasted Hatch Green Chile Sauce. Simply roasted green chile and garlic come together for a lively flavor for any meat.
There are many things that go into making a perfect breakfast burrito. Tender potatoes, eggs, and we prefer bacon. But one thing for sure, you need a good green chili sauce to drizzle over the top. Flour helps to thicken this cousin green chili and pork loin and southwestern seasonings bring it to fruition. The
Enchiladas with a savory chicken and mushroom filling that finishes with a fresh tomatillo cream sauce jazzed with Hatch Green Chile and cilantro. Topped with thin slices of red onion, crumbled Cotija cheese and cilantro and you’ve got a unique & delicious enchilada.
This is one of those very special recipes. Every bite a treat. The cream sauce is simmered and reduced using chicken broth and saffron. Rich, savory and elegant and wonderful. Dragging each bite through the silky cream leads to a delightful pairing of flavors.
The star of this dish is the sultry flavored wine sauce that surrounds the creamy white beans. The roasted lamb is nestled on top and the three flavors come together in an astounding way. It’s a surprisingly easy for such an elegant dish. Before you head over to Roz’s blog for the recipe, let’s learn a little bit about our host.