Disclosure: Frito-Lay compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are therefore not eligible to win prizes associated with the contest. Opinions expressed are our own. I’ve always wanted to make a baked version of coconut shrimp but have been skeptical. I mean, sometimes frying in oil…
Watercress Sardine Tea Sandwiches
While I adore both foods featured in this month’s Recipe ReDux theme: “Sea What You’ve Been Missing with Seaweed and Little Fishes,” I feel obligated to encourage our readers to stock canned sardines as a pantry staple. I do. And they make for delicious dinners even faster than tuna. This is because one of my…
Salted Butter Radishes on Chive Buttermilk Biscuits
Up until last year, I pretty much ignored radishes. Besides being tossed into a salad or perhaps carved into a rose, I wasn’t reallysure of their purpose. But after weeks of having them in my CSA share last season, one week I resisted adding them to the swap box and decided to take them home…
Black Bean Corn Salsa for Cinco de Mayo
Today’s guest post is written by Teaspoon Communications’ intern, Taryn Berry. Taryn is a senior at Saint Joseph’s University who will earn her B.S in Food Marketing in a short few weeks! Fortunately, for the Mexicans defeating the French at the Battle of Puebla, we now have an excuse to indulge in the cuisine of our…
Easter Deviled Egg Chicks
Despite the unwritten rule that on is not to serve deviled eggs (or wear white shoes) before Easter, our family is happy to eat them any time of year – including when my aunt brought them to our New Year’s Eve Party. But I do love to change-up the classic onion, mayo, mustard recipe. While…
Tomatillo Salsa Verde with Lime Salt Tortilla Chips
It may be somewhat surprising, but winter is the season for sunny ripe citrus fruit. Limes, lemons, grapefruit, tangerines, blood oranges; they are all at their peak of ripe juiciness right now in the southern United States. My juicer stands ready! Limes grace my counter all winter as they add the perfect fresh, acidy kick…
Rosemary Shrimp Skewers – Champagne Pairings to Ring in The New Year
We’re days away from popping bottles of the bubbly so I thought it would be fun to round up some Teaspoon recipes that are ideal to serve with Champagne or your favorite sparkling wine. I start with one my all-time favorite party foods to make and eat, Rosemary Shrimp Skewers. I’m lucky to partake of…
Black-Eyed Peas and Bacon
Black-eyed peas brought us a fair amount of luck in 2011. These ‘magic’ beans just appeared in our garden this year; and as coincidence would have it, this season we had the most bountiful garden in our gardening history! While our home-grown supply of black-eyed peas has long since been turned into salads, soups and…
Bacon Onion Tart: Easiest elegant appetizer ever
While this tart is not as easy to whip together as onion dip from an mix, it is certainly not as tedious as assembling 30-plus prosciutto canapés. Yet the caramelized onions topping will impress your friends; the chewy, rich crust will make them swoon. And the salty bacon will match nearly every wine bottle that party…
Roasted Carrot Crab Bisque Shooters
The story of a party food that came from disorganization: So in the midst of trying to be organized during the chaos that is December, I forgot my shopping list for Trader Joes. So I forgot that we didn’t need more baby carrots and bought some. So I forgot I still had two semi-full bags…
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