- In a pan or wok, brown onion in oil over medium heat. Add garlic and ginger and cook for 1 minute. Add tomatoes, red pepper, coconut milk, curry paste, and salt. Simmer over low heat for 10 minutes or until half the liquid has evaporated.
- Add shrimp and bring to a boil. Turn down the heat and simmer for 3 to 5 minutes. Add lime juice.
- Mix ingredients for cranberry topping in a small bowl. Ladle the curry into bowls and sprinkle with topping.
10 ounce can of whole kernel corn, drained
10 ounce can of cream-style corn
8-ounce container of sour cream
8.5-ounce package of dry cornbread mix
2 cups of dry cornbread stuffing
1 8 ounce jar of candied jalapeño
1 cup shredded cheese
- Preheat oven to 350 degrees F
- Grease a 9”x13” baking dish. Strain candied jalapeños, reserve brine for finishing
- Finely dice candied jalapeños reserving some for garnish
- Thoroughly mix corn, sour cream, egg, cornbread mix, cornbread stuffing, diced candied jalapeñoand shredded cheese
- Pour into greased baking dish
- Bake for 25 minutes
- Lightly drizzle glaze over the casserole and garnish with whole candied jalapeños
One raw broccoli head
1 cup mayo (we used Vegenaise)
1/2 cup red wine vinegar
1 tablespoon sugar or stevia
La Cebolla Roja’s Pickled Red Onions
Sunflower seeds to garnish
- Start by chopping broccoli into bite-sized pieces. Place broccoli in a large mixing bowl.
- In a separate bowl; mix together the mayo, red wine vinegar & sugar until well combined. Pour mayo/vinegar mixture over broccoli & mix well until each broccoli piece is coated.
- Chop pickled red onions into small bits (about 1/2 cup). Mix pickled red onions into the salad and allow to chill for 2 hours before serving.
- Garnish with sunflower seeds before serving.
- Heat grill to medium-high (about 400 degrees)
- Using your Honey & Herb rub, douse your salmon filet, being sure not to cover the skin side of the fish. Make sure there is a nice “crust” on the fish.
- Brush the grill grate with oil. Place the salmon skin-side-down on the grill and cook until the flesh starts to flake easily. 10-15 minutes for most 1-inch-thick fillets, allowing another 10 minutes for each extra inch of thickness.
- Use a spatula to remove fish from the grill and enjoy!
3 slices of country bacon or pancetta, diced or cubed
2 tbsp olive oil
½ cup diced shallots
1½ cup diced wild mushrooms
½ cup red table wine
½ cup dried cherries or currants
2 tbsp Balsamic vinegar
2 tbsp orange or currant marmalade
2 tsp minced fresh thyme
salt and pepper
1 package frozen phyllo dough
2 tbsp melted butter, and pastry brush
1 Merry Goat Round, sliced in thin wedges
Preheat your oven to 400 degrees. In a medium skillet, cook the diced bacon until it is crispy. Add the diced shallots and olive oil and sauté until the shallots are translucent and golden. Add the diced wild mushrooms and continue sautéing until the mushrooms are just beginning to soften, about 2 minutes. Add the wine to deglaze the pan and stir well. Add the dried cherries, balsamic vinegar, marmalade, thyme, salt, and pepper. Stir to combine and reduce heat to medium. Continue cooking until the wine has fully reduced. Remove from heat and allow the mixture to cool. Cut phyllo dough into 8-inch squares. Prepare your work surface, lay down 1 layer of phyllo brush it with melted butter and add another. Continue in this fashion until you have assembled six layers of phyllo.
Press the layered phyllo into a greased muffin pan so that the phyllo lines the pan and creates a small basket. Continue until you have created 12 individual phyllo baskets. In the bottom of each basket, place two wedges of Merry Goat Round. Top each with a spoonful of the muffin mixture. Bake the tartlettes in the pre-heated 400-degree oven for 30 minutes, or until the phyllo is golden brown. Remove and serve.