This is an adapted version of Rotisserie Chicken from food.com. We've tried many-a-rotisserie-chickens and were always wary of the "chicken spices" because of all of the chemicals and artificial flavors. Use salt and pepper and get a bland chicken.
Taken from King Arthur Flower's website -- Link below: Made partially from coconut flour, this delicious cake is pound cake-like in texture, and packed full of flavor and protein. Frosted with a light-as-air whipped mascarpone cream, it's a great dessert for any...
Serve these delicious ribs with watermelon slices and home made coleslaw on the side.
Easy quick recipe to make any type of white sauce. Add your favorite ingredients.
Super easy to make, super delicious! --don't skimp on the butter!
Coleslaw is very easy and inexpensive to make. We use a food processor to make it and add any vegetables at hand.
This is a classic soup I had at The Fishery in San Diego, where chef Paul Arias used to work. We will miss your tostadas Paul!
Recipe for Paella Mixta. This is a simple dish but make sure your mis en place is perfect and in order or you may forget a step. It moves very fast once you start cooking.
Tri-tip is tough and dry when overcooked and the meat usually lacks flavor.
Ruben Ortega, of Hugo's Restaurant in Houston, Texas, shows you how to make Mexican chocolate. Perfect for hot chocolate and mole, it's a deep, pure flavor that's undeniably Mexican.
If you like salmon like we do you are probably looking for alternative ways to cook it. Well here is a tasty twist on the chicken satay with ingredients you can probably find in your pantry. This is an adaptation of 2 recipes we found online from 2 creative...