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Whole Thai Snapper with Garlic-Lime Sauce

Whole Thai Snapper with Garlic-Lime Sauce 1 tablespoon of soy sauce 1 tablespoon of rice vinegar 1 tablespoon of mirin 1 tablespoon of sesame oil ¼ cup of fresh citrus juice, combination of limes, lemons, & oranges 2 tablespoons of sugar 2 tablespoons of freshly grated ginger Whole Thai snapper Bunch of fresh cilantro Kosher salt Freshly ground black pepper 3-4 assorted citrus fruits, lemons, limes, & oranges, sliced ½ inch ¼ cup of extra virgin olive oil 6-8 whole garlic cloves 2 tablespoons of fresh lime juice Kosher salt Freshly ground black pepper Cooked rice, for serving Instructions: Preheat the oven to 425 degrees F. In a small mixing bowl, whisk together the soy sauce, rice vinegar,

Honey Roasted Peanut Butter Kale Chips

Honey Roasted Peanut Butter Kale Chips ½ cup of honey roasted peanut butter, or any nut butter ¼ cup of olive oil 4-finger pinch of kosher salt 5 cups of baby kale leaves Instructions: Preheat the oven to 325 degrees F and line two large baking sheets with parchment paper. In a large bowl, whisk together the nut butter, canola oil, and salt.Add the kale leaves into the mixture and gently massage into the kale leaves. Transfer the leaves to the racks and arrange in a single layer.Bake for about 15-20 minutes until the kale is golden, remembering to rotate halfway through. The kale will finish getting crispy as they cool. Serve and enjoy! Note: Can be stored in an airtight container for a few

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