WebIngredients. 28-ounce can San Marzano peeled tomatoes. 3 tablespoons olive oil. 2 tablespoons apple cider vinegar. 2 teaspoons dried basil. 2 teaspoons oregano
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Web2 days ago · These dinner options are ready to serve in 3 steps or less so you can meet your nutrition goals easily. Each recipe l meets our nutrition parameters, with less than …
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WebHeat over a low heat until the cream cheese has melted. Place an egg yolk into a small bowl and temper it by adding a small spoonful of the cream mixture into the …
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Web1 day ago · Directions. 1. To make the honey garlic cod skillet: Season codfish fillets with salt and pepper. Let them while you prepare the sauce. 2. Combine honey, garlic, …
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2: Make the Pipian Sauce: Grill the tomatillos, poblano, serranos, onion, garlic, scallions, and lettuce leaves until golden brown, 2 to 4 minutes per side. Transfer to a cutting board to cool to room temperature, then cut into 1-inch pieces.
Pipian rojo is a Mexican red mole, or sauce, made with toasted pumpkin seeds, colored with red chilies, wonderfully nutty, perfect for chicken or duck. Learn how to make Pipian Rojo right here, my friends.
This is a classic Mexican sauce that hinges on red chiles and various nuts and seeds. I served it over squirrel in the picture, but any lighter meat is a good choice: pork, chicken, turkey, and even fish or shrimp. Pipian rojo keeps for a week in the fridge and freezes well. Salt, smoked if you have it.
Pipian or pepian is commonly made using pumpkin seeds and using chicken as the protein, but there are other recipes that include a mix of several seeds and use pork, beef or nopales with shrimp (cactus paddles) for the protein. There is another pipian recipe here on the blog, the green pipian, and a very similar dish called Mole verde.