Here’s a simple twist on the recipe for crab puffs I posted a while back to accomodate those heathens who dislike crab. There were more of them out there then I originally realized – my mother and father being two of them – so out with the crustacea and in with a hot and zesty one-two punch of prosciutto and serrano pepper that’ll keep these babies flying into your mouth faster than you can keep count. And being as light and mouth-watering as they are, you won’t want to keep count.
WITH A SPECIAL SHOUT-OUT TO MY INSTAGRAM FRIEND, KARLA K-T. HOPE YOU MAKE THIS SOON!
Chicken is easy to abuse. It’s so simple to prepare, it’s good for you, it’s filling, it’s abundant, it’s inexpensive, and it takes a real genius to burn it. So, if you’re not careful, you’ll find yourself making that aching sigh at the grocery store that translates into “ugh… again?” as you grab your favorite thighs, drumsticks or boneless breasts and toss them unenthusiastically into your basket, the way Mary Richards did in the opening of The Mary Tyler Moore Show.
The 1967 film Berserk! stars Joan Crawford in her penultimate film appearance as the iron-fisted ringmaster of a circus plagued by a series of increasingly bizarre murders.
If you enjoy your pizza with movies that include garroted high-wire performers, dancing elephants, nails through the forehead, performing poodles, women accidentally sawed in two, underwhelming freaks, and an ending that feels it was decided upon when the producers ran out of money, Berserk! is the movie for you!
The Black Scorpion centers on a misunderstood prehistoric creature who is accidentally freed from his underground cave by a volcanic eruption and proceeds to roam all of Mexico in search of friendship and understanding.
Unfortunately, he is unable to find it, so instead he decides to slash his way through thousands of locals, demolish infrastructure, and create economic chaos in an attempt to weaken the peso.
This recipe comes from a new friend named Katie and has travelled all the way across the Atlantic Ocean to meet you. Katie’s blog, Thyme for Cooking has been entertaining foodies since 2006, and is not only full of stories about Katie’s life and cooking overseas, but also boasts a sister site with an extensive section of kitchen tips I go to regularly, sometimes out of necessity, sometimes just to learn a new kitchen factoid and tuck away for future use.
If you ever need guidance on soup bases, how to pit an avocado, freeze an egg, or store a pumpkin, you couldn’t do better than starting with Katie!
And then there’s her puff pastry pizza with prosciutto.