Kris Coronado

Kris Coronado

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Kris Coronado
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NYT Cooking: Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil. Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients. You can serve this sweet potato salad warm%2...

NYT Cooking: Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil. Roasting instead of…

Thyme, Honey & Dijon Glazed Chicken Drumsticks:   I subbed rosemary for half of the thyme called for.

Thyme, Honey & Dijon Glazed Chicken Drumsticks by My Little Jar of Spices: Comment: This is an easy and delicious recipe. My hubby, who isn't a chicken fan, ate two pieces!

Radish salad:  This recipe could easily be doubled. I used dried cilantro (half the amount of fresh) If you throw the radishes in and still have a little more marinade than you need, chop up a little more radishes and onion and throw em in!

All the boys ate this one! I sliced the radishes thin in a food processor & I added a lil garlic powder. This will def go on the rotation.

Smashed celeriac. Finally! A good use for this weird lookin' thang. I ended up doubling the recipe and cooked it 5 min longer than recommended. Also added a 1/4 cup of Asiago cheese at the end, for extra oomph. Don't forget to salt and pepper to taste when finished, otherwise it's a little bland. I used dried thyme (use half of what you'd use for fresh). Next time, I'm going to add 1/4 c. of toasted walnuts at the end, to enhance the nutty flavor.

What a surprisingly simple and comforting veg dish. Unfortunately everyone seems to be completely baffled by celeriac, but it’s beautiful.

Garlic and lemon roasted romanesco cauliflower

Garlic and lemon roasted romanesco cauliflower Add shallots with the garlic. Add pine nuts halfway through baking. Great with mild flavored fish dishes - made it with grilled branzino (lemon, rosemary, shallots and garlic)

Rach's pal Daisy Martinez gives classic roast chicken a spiced-up South American makeover.

Rachel Ray's Peruvian Roast Chicken, surprisingly not a huge hit with my Mexican friends. Go figure. I think it's the most delicious chicken ever. Word to the wise: use a whole head of garlic.