We love our moms and what better way to show them than with a home-cooked meal for Mother’s Day! The fabulous Giselle has shared her Yummy Pork Tenderloin recipe, a hearty and mouthwatering dish everyone will love!
It’s National Strawberry Month and Rhubarbs are in peak season! Strawberry and Rhubarb…one of our favorite pie combinations! Our resident baking enthusiast, Cathy, has shared her delicious recipe for this pie classic:
With Cinco de Mayo and National Enchilada Day coming up (both on May 5th), we’re sharing our super popular recipe for Chicken Enchiladas to help you celebrate!
Lumpia Shanghai is a quintessential Filipino dish. It’s a staple at any Filipino party and a tasty appetizer you can serve for lunch, dinner, or at a party!
New Year’s Eve is known to be the most party-filled evening of the year! So that probably makes New Year’s Day a recovery for most people who partied the night away.
We’ve got the perfect hangover recipe to help those post-party muscles recover and get back to tip-top shape! Have this at brunch to toast to the new year!
One of my favorite parts about the chillier weather is getting to enjoy cold-weather foods! Arroz Caldo is a popular Filipino dish and one of my favorites. Simply put, it’s a chicken and rice porridge that you can have any time of day – breakfast, lunch, or dinner! Read more to learn how to make this hearty and savory recipe!
The holidays are my favorite time of year to enjoy all of those festive sweet treats! Here is a super easy recipe for Mint Chocolate Chip Cookie Bars…perfect to make for the holidays!
Growing up as Filipino-American, I was able to enjoy several dishes inspired by both Asian and Spanish cultures. Filipino recipes are chock-full of flavor, whether savory, sweet, or both. Nilagang Baka, or Filipino Beef Soup, was one of my favorite dishes growing up, perfect for the chilly Fall weather and very filling!
Original recipe by California Avocado Commission
Ingredients: Makes 4 servings
4 large potatoes, baked 2 ripe, Fresh California Avocados, seeded and peeled 1 cup nonfat Greek yogurt 1 Hatch Chile, roasted, seeded, peeled and chopped 1 teaspoon salt 1/4 cup minced chives 1/2 cup shredded Cheddar cheese Hatch Chile powder to taste
Directions: Preheat oven to 350 degrees F.
Carl created this recipe because the margaritas we’ve had in many bars add too much sugar or sweet & sour mix. This covers the flavor of the alcohol and makes the drink too sweet for our taste. There are other tequilas and orange liquors to choose from, but Milagro Tequila and Cointreau Orange Liquor are our favorites.
A word of warning: Don’t drink too many – these are pretty powerful!