I have been experimenting with recipes where soy milk can be an easy substitute for regular milk, which can be difficult because the flavors and consistency vary so much. This time the end result was great and I believe now I’m an official soy milk pancake and waffle kind of girl. Make sure you use the vanilla variety and if you don’t have it, just add 1/2 tsp of vanilla extract to your plain soy milk. Now, onto the recipe for soy milk waffles with maple mango topping.

Here’s an amazing pan-seared tuna with ginger-carrot sauce. I was looking for inspiration for the upcoming week’s dinner menu and stumbled across Martha Stewart’s tuna recipe. I’d had a frozen tuna steak in the freezer for a few weeks waiting for the next sushi night that never came. So, I thawed that sucker out and began with the recipe. While the tuna was thawing I began working on the ginger-carrot sauce. I don’t have a juicer so I had to make things harder than they probably needed to be with a blender and a fine mesh sifter, but the result was nearly the same. Here’s how it went and how I my version of the recipe came out.

if you are of the veggie preference or just want to find something without meat for a meal or two, you’ve come to the right place. Some of the most delicious empanadas that I’ve made have been vegetarian. With the right ingredients the meatless variety is something quite spectacular.

There are certain vegetables that work better inside empanadas than others like bell peppers, onions, broccoli, celery, carrots, spinach, green beans, chayote (a Central/South America vegetable) and potatoes just to name a few. Some veggies like squash and tomatoes, however delicious, need special instructions before putting them in the filling. Check out all the recipes here.

Being from Maryland and having the Chesapeake Bay at my disposal growing up, I’ve grown accustomed to fresh seafood anytime. This helped to quickly develop my palette for high-quality seafood at premium freshness. And of course my love for Old Bay. Below are some recipes for empanada fillings that include a lot of the foods I’ve taken for granted most of my life and now can’t live without.

Empanadas are little pockets full of heaven. They can be baked or fried and can be filled with about anything. Here you’ll find some of my very best chicken empanada filling recipes like my personal favorite, Thai Green Chicken Curry and other irresistibles. Impress your husband or your best friends with the perfect empanadas straight from South America.

One of the most important things you can do to ensure your empanadas turn out the way they should is use the best ingredients possible, while keeping things affordable. I would say this is most important consideration with pork fillings. The slow-cooked varieties are much more forgiving since you’re cooking the meat for an extended [...]

If there’s one thing I love in this world, it’s a well-made Argentinian-style empanada. The dough is a perfectly shaped half-moon with a flaky texture and a slightly-spicy chimichuri sauce next to it. Here you’ll find some recipes for beef empanada fillings to add to your repertoire to woo your next dinner party guests. We’ve got ground beef and potato fillings to slow-cooked beef that’ll leave you asking where these empanadas have been all your life.

Costa Ricans love their sauces. From Lizano’s to the typical veggies-in-vinegar at every soda table in the country, the Ticos can’t go without adding some extra kick to their dishes. I’ve adopted a similar mentality and feel like the table is empty without a bottle or two of various flavors on the table. My morning gallo pinto just isn’t the same without the chilero, nor the egg sandwiches with Tapatio. Here is the recipe for the Costa Rican Hot Sauce and it’s certainly hot as fire so be careful how much you use as it stays with you for some time after your finished with it.

This is a follow-up post to my first attempt at homemade crackers, which was a basic recipe topped with olive oil and sea salt. With this batch I decided to adjust the recipe to make it more my style and added a few spices for added flavor and extra kick. Each time I repeat a cracker recipe and tweak the ingredients, I try to learn from past mistakes in order to improve flavor and texture as much as possible. My plan for these crackers was to make them a touch spicier than the last and use an Indian spice mixture called Garam Marsala.

This recipe for garlic roasted cauliflower is more of an extension of a recipe I’ve used with roasted broccoli in a pasta salad. I loved how the other recipe turned out and needed a quick, cheap dish to take to an Easter cookout. To me, cauliflower has a nicer texture to it and is more versatile than broccoli, so it seems natural to make the switch.

We took the dogs to a barbecue where they served up sausages, hamburgers and the staples: guacamole, pico de gallo and refried beans. Our roasted cauliflower fit in nicely with the spread. Here’s how the recipe goes for 8-10 people.