Aug 25 2014
Today’s recipe for Pollo en Salsa al Horno (Roasted Chicken in Sauce), brought to us by Tammy (aka San Pasqual’s Kitchen here on Tasty Kitchen), was one of firsts for me. I can’t remember having cooked traditional Spanish food before. What a lovely introduction! This was also my first time cooking with saffron. I am so glad that I did. The flavor is subtle but adds a beautiful touch of distinction.
When you want a margarita, you want a margarita. And margaritas are best served with friends around! Have you seen cerveza-ritas on Mexican restaurant menus lately? I’m probably tardy to the party on this one, but after seeing them in every Mexican restaurant I’ve been to since college and then seeing TK Member Lindsay’s easy-peasy recipe for Cerveza-garita here, well, it was fate. And it was time to celebrate.
Remember when you were a kid and the best part of summer was running through the sprinkler, and afternoons getting sticky from about five too many fudge pops? Or was it eight? Whatever, they were awesome, and since we’re up to our sweaty necks in summer, these Banana Nutella Fudge Pops from TK member Laicie were right up my alley.
It’s nearly impossible to pick your favorite thing about summer. How can you choose between long sunny days, running through the sprinkler, and bottomless glasses of lemonade? I’m adding one more thing to your favorite-things-about-summer list: this Strawberry Mango Salsa from TK member Danae. Strawberries are in season now, so head to your local farmers market and make this for your next shindig. Or just because.
Every summer, my family has a reunion where there are tables upon tables full of food and even more desserts. Naturally. Tasty Kitchen member Tonya knocked this family reunion classic out of the park. And if a lemon bar dessert wasn’t perfect enough, it’s nearly no-bake! To make it truly a no-bake treat, just substitute pre-made graham cracker pie crusts!
Laurie’s recipe for Homemade Teriyaki Sauce caught my eye one day while browsing around Tasty Kitchen. I’m not a big fan of commercial teriyaki sauce because I find it way too sweet and full of other “stuff” I’d rather not eat, so making some from scratch really appealed to me.
I’m so glad I tried it! Laurie’s version is light and perfectly sweet. Luckily, it’s super easy. Here, I’ll show you.