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| By Lisa VanWilliams |
We made a few new recipes, and changed the ingredients on some old ones! The thing about cooking for so many families is the diversity of foods and recipes I get to experience. I have made salmon 3 different ways since last week and they are all totally different recipes with distinctive flavors and sensations. It's great to try different combo's to see what might work for you, plus the variety helps keep monotony at bay.
Herb-Crusted London Broil
Recipe from:
http://www.tasteofhome.com/recipes/herb-crusted-roast-beef
This a nice Summery recipe to use those herbs in the garden! I have done roasts with this rub and steaks. It's not a heavy marinade but it's very refreshing. The recipe states to use dried herbs but I will throw some fresh into the mix as well.
Empanadas - Buenos Aires style
Recipe from:
http://www.saveur.com/article/recipes/carne-beef-empanadas
I had to make 30 of these for client but I did not want them to get tired of them all the same, so I switched them up. I did 3 different types of stuffing. First one was plain stuffing (left side of picture with rounded edges), second one has raisins in them (fork imprinted ones on right side of picture), and lastly I did some with black beans in them. I did the different folding methods so they could tell which ones had which stuffing. We also baked these instead of frying for a healthier version. I used Goya discs to save time, and I brushed these with egg wash to give them a nice gloss.
Balsamic Glazed Salmon
Recipe from:
http://www.wellplated.com/balsamic-glazed-salmon/
Sweet and tangy.
Brussels Sprout Hash with Caramelized Shallots
Recipe from:
http://www.epicurious.com/recipes/food/views/brussels-sprout-hash-with-caramelized-shallots-240411
***** 5 Star rating from 284 people = Brussels Sprouts that don't suck!
