- tomato juice such as V-8
- extra virgin olive oil or grapeseed oil
- sherry vinegar
- sugar
- salt
- Salt and freshly ground black pepper
- sour cream
- Fresh chives for garnish
- Croutons for garnish
Make ahead tip*: You can make the peach sauce in advance and store in the fridge. Also, make the crust and whipped cream layer and store in the fridge up to one day ahead of serving. The day of serving you can combine the fresh peaches with the sauce, and layer it over the whipped layer. Chill to set, then serve!
- For the Crust:
- powdered sugar
- For the Whipped Cream Cheese Filling:
- powdered sugar
- freshly squeezed lemon juice
- unflavored gelatin
- ⅓ cup water
- frozen whipping cream
- small diced red onion
- freshly grated lime zest
- good olive oil
- kosher salt
- freshly ground black pepper
- minced garlic
- ground cayenne pepper
- salt
- finely chopped onion
- finely chopped carrot
- olive oil
- INGREDIENTS
- unsalted butter
- Pepper to taste
PermaLink at: http://www.staceysnacksonline.com/2016/08/once-year-cherry-tomato-cheddar-corn-pie.html
If you make it in your pyrex casserole dish cook for an hour and then let it cool for at least 15 minutes to set the custard.
- eggs
- milk
- salt & pepper
- snipped chives
- chopped basil
- Butter a 9" pie dish. Preheat oven to 350F.
- Cook the bacon and onion in some olive oil and set aside to cool.
- Add in the fresh herbs and cherry tomatoes.
PermaLink at: http://www.amuse-your-bouche.com/slow-cooker-Mexican-casserole/
Based on your slow cooker size you might want to double the recipe.
- black beans
- corn
- Black pepper
- Salt
- hot chilli powder
- smoked paprika
- baking powder
- plain flour
- milk
- butter
- paprika
- chicken broth
- pork seasoning
- black pepper
- Ingredients for the salad:
- Ingredients for the vinaigrette:
- honey
- sea salt
- generous grind of freshly ground black pepper
- extra virgin olive oil
PermaLink at: http://blog.kitchenaid.com/grilled-chicken-nicoise-salad/
- INGREDIENTS
- For the chicken
- kosher salt
- sugar
- water
- For the dressing
- Finely grated zest from 1 medium lemon
- fresh lemon juice
- anchovy paste
- Dijon mustard
- sugar
- salt
- extra virgin olive oil
- For the salad