Who could resist this flaky chocolate pie?
Mix Chinese plum sauce, ketchup and rice wine vinegar to get the perfect balance of flavors for this shrimp.
We love this recipe because the chicken breasts, which can often be dry and tasteless, come out so moist and tender. What’s our secret? Seasoning the chicken with salt and pepper 1 hour before cooking ensures that they stay juicy. First the salt draws some moisture from the meat, but then the meat re-absorbs the salty liquid, leading to perfectly seasoned cutlets. And that bright lemony butter sauce? There is enough to serve with the chicken plus a side of pasta or crusty bread.
A charcuterie board + FONDUE = all of our snacking dreams come true!!
You can never go wrong with a comforting, chunky chili!