Sharing is caring!
Cumin-Crusted Chilean Sea Bass recipe
Cooking Light, DECEMBER 2001
I couldn’t find Chilean sea bass. *pout* So, I substituted cod. O M G this was YUMMY!! I only wish I had watched the fish closer and not cooked it to death. Toasting and grinding the cumin seeds made a HUGE difference in the flavor. I’m sure we’ll be having this again.
Measuring spoons
Small skillet
Spice grinder (or coffee grinder)
Large nonstick skillet
Spatula
Taking the taco to Poland with these delicious Polish Sausage Tacos.
With just a few simple ingredients and just a few minutes you can have a delicious meal in the freezer ready to cook any time. Salsa Chicken Burrito Bowls are not only delicious, but super easy to cook for dinner.
Grilled Meatballs and Spaghetti is a twist on the classic family favorite. Grilling the meatballs brings a smoky flavor to this spaghetti and meatballs you wouldn’t expect.
Chicken Breasts in Paprika Cream Sauce is rich, delicious, and easy to make with ingredients you have in your pantry. The sauce is rich and full of delicious paprika flavor!
Beef Bourguignonne with Egg Noodles Cooking Light, September 2004 True to form, I didn’t really follow the recipe. I took the chuck roast and seared it in the pan instead of using stew meat or chopping it up. I also forgot the pearl onions. OOPS! I put everything…
Shrimp Étouffée takes just a little effort but is will worth it! The reward is a smooth and creamy broth and that is thick and rich.