This sauce is a quick, tasty way to dress up chicken or fish (such as salmon). It cooks while you’re making the rest of the meal. I like to make extra to have with chicken and rice lunches.
Nachos are the ultimate party food (and, sometimes, main course). They’re great for those parties where sitting around and munching is an essential part of the gathering. As with so many dishes, Nachos are a flexible food: other than a base of tortilla chips and a good amount of gooey cheese, what you put on your dish is your business.
A note about nachos: they can made vegetarian or with your favorite type of meat.
If you wish to make your own guacamole, find the recipe here.
While I usually serve these during my annual holiday party, they’re great any time of year. They cook up quickly and require only a few ingredients, particularly corn syrup — something I seem to always have around the house.
While soy is a lovely gluten-free food, many items made with soy, including the salty soy sauce, are off-limits to those of us on a GF diet. But this doesn’t mean we can’t enjoy these foods — or even make them better than pre-made or restaurant versions.
Take, for example, this quick and easy teriyaki sauce. It require a few ingredients, fifteen or so minutes on the stove. It’s that simple. Best of all, the sauce keeps for a month in the refrigerator, allowing you to try it out on lots of dishes.
My version, adapted from countless magazine recipes, includes sake, a Japanese rice wine. If you don’t have sake available to you, or prefer an alcohol-free version, it can be omitted without ruining the recipe. I find it adds another layer of flavor. Likewise, you can play with proportions to make this recipe your own.