Rock Shrimp Tempura (Pan-Fried)
Rock shrimp are dipped in a simple tempura batter, pan-fried, and tossed in a creamy aioli in this recipe inspired by the appetizer at Nobu.

Whisk egg yolk chili-garlic sauce rice vinegar sea salt and black pepper together in a bowl.

Pour in 3 tablespoons oil slowly whisking constantly until sauce is creamy.

Whisk ice water flour and egg yolk together in a large bowl to make batter.

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Dip some shrimp in batter letting excess drip off and cook in hot oil until browned on both sides 3 to 5 minutes.

Drain on paper towels.

Repeat with remaining olive oil and shrimp.

Place cooked shrimp in a large bowl.

Pour sauce on top and mix until thoroughly coated.

Chile Sweet and Sour Sauce
Because of the chile sauce and chipotle powder, this sweet and sour sauce has a kick of heat. Make a batch to serve over meat or as a dip.

In a saucepan over medium-low heat, combine brown sugar, chile sauce, grape jelly, mustard vinegar, soy sauce, salt, and chipotle powder.

Cook for about 5 minutes, stirring frequently, until brown sugar and jelly are dissolved.

Just bring to a boil and then turn off the heat.

Add cornstarch and stir the sauce until it is smooth and thick.

Slow-Cooked Fresh Green Beans with Bacon, Onion, and Red Potatoes
Bacon, green beans, onion, and potatoes combine in a side dish perfect for when green beans are in season.

Place bacon in a large Dutch oven and cook over medium-high heat turning occasionally until evenly browned about 10 minutes.

Remove the bacon slices to a plate lined with paper towels reserving some of the drippings in the Dutch oven.

Stir onion in reserved drippings; cook and stir until browned about 10 minutes.

Stir garlic into the onion; cook until softened 1 to 2 minutes.

Pour broth into the Dutch oven; add green beans.

Chop bacon and add to the Dutch oven.

Stuffed Mushroom Phyllo Bites
These tiny phyllo appetizer bites are neatly assembled with spinach, mushrooms, garlic, cheese, and bacon—everything you love about stuffed mushrooms.

Preheat the oven to 325 degrees F (165 degrees C).

Line a baking sheet with parchment paper and place phyllo shells on top.

Remove souffle from the box take off plastic cover and microwave on High power for 6 minutes.

Remove carefully stir and set aside.

Place butter in a nonstick skillet over medium-high heat.

Saute mushrooms until they darken and begin to shrink about 4 minutes.

Add garlic and continue to stir about 1 minute.

Remove from heat; Add souffle and bacon to mushrooms and garlic and mix until evenly incorporated.

Fill each phyllo shell with souffle mixture dividing evenly about 1 rounded teaspoonful each.

Sprinkle each filled shell with Parmesan cheese.

Blueberry Raspberry Pie
Try this blue ribbon-winning blueberry raspberry pie next time you want to impress with your pie baking skills.

Set the oven to 400 degrees Fahrenheit (200 degrees C).

creating pie crust: In a bowl, mix the flour and salt.

With a pastry cutter or fork, blend shortening into flour mixture until crumbly.

To form a ball of dough, gradually add cold water as necessary while stirring with a fork.

Refrigerate the dough for 30 minutes after wrapping it in plastic wrap.

Ham and Cheese Biscuit Muffins
Try these delicious breakfast muffins made with ham, Cheddar cheese, and biscuit dough as a no-fork option at your next brunch to please everyone.

Set the oven to 375 degrees Fahrenheit (190 degrees C).

A standard muffin pan should have 8 paper liners in the cups.

Roll out each biscuit to a thickness of 1/4 inch.

Add some ham and Cheddar cheese.

Wrap the filling in biscuit dough and pinch the edges to seal it.

Form the dough into a ball.

Into the prepared muffin tins, press.

Sprinkle with bagel seasoning after brushing with beaten egg.

Bake for about 12 minutes in a preheated oven until golden brown.

Traditional Hot Toddy
This classic hot toddy recipe combines all the comforting flavors you love, including bourbon, honey, and cinnamon, making it ideal for drinking on chilly winter nights.

In a glass measuring cup, microwave water for two minutes.

Add honey to a big mug.

Stir in the bourbon and hot water until the honey is dissolved.

Put a lemon wedge in the mug and then throw it away.

Leave the cinnamon stick in the mug after stirring.

Put the garnish of the thin lemon slice in the mug.

White Chicken Enchilada Slow-Cooker Casserole
A simple, creamy casserole with chicken enchiladas. Chicken thigh meat, cream of chicken soup, sour cream, and green chiles all taste better when cooked slowly.

Put the chicken in a pot, cover it with water, and heat it up until it boils.

Boil the chicken for a further 10 minutes or until done.

Drain the chicken, then chop it into small pieces as it cools.

Put the cut up chicken in a big bowl.

Add the soup, green chiles, sour cream, and garlic.

Lightly spray non-stick cooking spray inside the slow cooker.

Place half of the torn tortilla pieces in an overlapping layer across the bottom of the slow cooker.

Half the chicken, half the soup, and half the cheese should be placed on top.

Continue by adding more chicken soup, cheese, and tortillas.

Add black olives on top.

Natillas (Spanish Custard)
Natillas is a Spanish custard that can be bought in any supermarket in Spain, but it’s easy to make at home from scratch.

Over low heat, combine milk, a cinnamon stick, and lemon zest.

Ten minutes of cooking without letting it boil.

Egg yolks and sugar are simultaneously beaten in a bowl with an electric mixer until light and creamy.

Mix in cornstarch.

Beat mixture continuously until it’s smooth and lump-free.

Milk should have the lemon zest and cinnamon stick removed and discarded.

Over low heat, gradually whisk in the egg yolk mixture with the milk until the mixture begins to thicken, about 10 minutes.

Custard should be brought to a boil before being removed from the heat.

Place custard in small serving bowls and chill until set, about two hours.

Corn and Black Bean Salad
A simple cumin dressing is tossed with a salad bowl full of kernel corn and black beans. It’s sensational as is but we think it would be super rolled in a warm tortilla with a dollop of sour cream.

Combine the balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder in a small bowl.

Stir the black beans and corn together in a medium bowl.

Garnish with cilantro after tossing in the vinegar and oil dressing.

Overnight, cover and chill.