This recipe is highly recommended for a party or reunion in the backyard, for its simplicity and deliciousness. You can serve them like appetizers or for dinner with Mexican rice or cilantro as an accompaniment.
Brussels sprouts or repollitos (little cabagge) are very versatile. When buying them, take a few things into consideration: make sure they are dark green, compact, round and heavy for their size, and that the stem area is clean and white.
The combination of certain ingredients may initially seem odd. That’s the case of asparagus and three different types of cheese. What’s interesting about this recipe is that it blends a series of flavors and textures to result in a simple, easy and quick dish – without much difficulty! It’s a great alternative for treating unexpected guests, and doesn’t take too long to prepare.
I like making creams. I think they’re easier to prepare and always make a good presentation, plus they’re thicker than liquid soups. You also have the added convenience of making and freezing them to have them readily available when you want to enjoy them.
Spec-ta-cu-lar! That’s what these little muffins are. They’re great for a brunch or as appetizers for dinner parties. They’re easy to make, giving you endless options, both sweet and savory. Today, I’m going to tell you about the savory version, which is basically prepared just like the sweet one, except you use some salt instead of sugar. Enjoy!
