There’s nothing much easier to cook up as a side dish than these scalloped potatoes. Perfect for any special occasion, or just to compliment an ordinary dinner, scalloped potatoes is a dish you can make with staple items found in your kitchen. Make sure you have potatoes, cheddar cheese, flour, and half-and-half, and you’re good to go.
This is a pretty simple but unique recipe for fruit salad, because of the lemon juice and zest, which give it a pleasant zing. Read More »
This Sweet & Thick Teriyaki Sauce is a great Asian sauce that works with almost any Asian food.
It works well as a baste for grilling things, and even a marinade.
It also works good on fish, making a plain fish (like mahi-mahi or salmon) more flavorful.
INGREDIENTS:
⅓ cup soy sauce
⅓ cup water
⅓ cup brown sugar
¼ cup avocado oil
1 tablespoon white wine vinegar
1 tablespoon cornstarch
DIRECTIONS:
In a small bowl, thoroughly mix all ingredients (except for cornstarch) together.
Pour mixture into a medium/small skillet over medium heat, and bring to a boil.
Put cornstarch into a small bowl. Pour a bit of the boiling mixture into the cornstarch bowl, and mix until homogeneous.
Pour the resulting substance back into the skillet, and stir until all combined. Boil a bit more, and then turn to low, and continue to cook, while stirring until the mixture becomes thick like syrup.
Remove from heat and use as a baste, and/or a sauce for your fish (salmon, mahi-mahi, etc.)
This dip is very quick and easy to make. It is good for parties and holidays like Thanksgiving, Easter, and Christmas.
INGREDIENTS:
4 oz cream cheese, softened
4 oz goat cheese, softened
¼ cup mayonnaise
1/2 cup shredded Parmesan
¼ cup shredded mozzarella cheese
½ teaspoon garlic salt
Sprinkling of pepper
½ cup mix of spinach and kale
1 (14 oz) can artichoke hearts, drained
DIRECTIONS:
Preheat oven to 350 degrees.
Spray two small glass baking dishes with nonstick oil.
Mince the artichoke and spinach and kale. Set aside.
In a medium bowl, stir together cream cheese, goat cheese, mayonnaise, Parmesan, garlic salt, and pepper. Throw in the spinach, kale, and artichoke hearts, and stir in until combined.
Evenly spread mixture into both glass dishes.
Sprinkle the tops over with the mozzarella cheese.
Bake in preheated oven for about 25 minutes, or until browned, and bubbling.
Let cool for about 5-10 minutes before serving.
Serve warm.
Michael's Test Kitchen 