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Just what the name says... endless inspiration and recipes to keep breakfast, lunch, dinner and everything in between interesting!
Crock-Pot Sopa de Ajo (Castilian Garlic Soup) Recipe
This taco-inspired casserole shares its name with a region in south eastern Arizona where this type of dish is popular. We love this casserole because it comes together quickly; once you brown the beef in a skillet, the rest of the casserole is done in about a half an hour.
“Easy, delicious, and different is how I would describe this casserole. Petite meatballs prepared with ground lamb and seasoned with Moroccan spices are nestled into a baked rice pilaf during the last few minutes of cooking. The rice, scented with saffron, cooks to a rich, golden yellow and is accented with bits of red bell pepper and Medjool dates.” — Betty Rosbottom, author of Sunday
A lot of people are intimidated by the idea of cleaning and deveining their own shrimp, but it’s easier than you think; once the head is removed, peel the shell off starting with the head end. Then, run a knife along the outer edge of the shrimp until you see the vein. Once you see it, you can use the tip of your paring knife to remove it. And trust us, this casserole makes all that peeling and deveining well worth the work.
Paella is a classic Spanish rice dish traditionally made by men. Using a large, flat pan, they cooked it over a fire of orangewood and/or vine cuttings that would give off an aroma that infused the dish with flavor. This recipe is a much easier alternative to the classic technique, yet still produces a dish that is wonderful to present at the table.