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I Crave These Totally Surprising ‘Fries' Every Single Week
I Crave These Totally Surprising ‘Fries' Every Single Week

Epoch Times

time20-05-2025

  • General
  • Epoch Times

I Crave These Totally Surprising ‘Fries' Every Single Week

Janette Zepeda There is absolutely nothing in my mind that compares to a Of course, these fries are delicious on their own. But to make them even better, I whipped up a creamy chipotle sauce to go with. Made from sour cream, Why You'll Love It They're crispy and creamy. These fries have the ideal level of crunch, thanks to the breadcrumbs, while maintaining a creamy, smooth, almost butter-like texture on the inside. You don't even need a fryer. In this recipe, the oven does all the hard work. It cuts the overall cook time of the avocado fries and makes for the perfect crispy bite. Key Ingredients in Avocado Fries Panko breadcrumbs: This kind of breadcrumb is processed into larger crumbs while also having a drier, flakier consistency that creates the perfect crunch. Egg: Used as a binder to help the breadcrumbs adhere to the avocado. It also creates a barrier between the two that ultimately enhances the texture of the fry. Avocados: You'll want to use ripe but firm avocados. When baked, they hold their shape better and deliver a soft, butter-like interior, and a vibrantly green exterior. What to Serve With Avocado Fries Serves 2 to 3 Related Stories 5/6/2025 9/6/2024 For the avocados: 2 ripe but firm medium avocados 1 large egg 1 cup panko breadcrumbs 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon smoked paprika 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper (optional) For the sauce: 1 cup sour cream or Greek yogurt 1 tablespoon canned chipotle in adobo sauce or Mexican hot sauce 1 tablespoon finely chopped fresh chives (from 1 medium bunch) 1/2 teaspoon Cajun seasoning with salt 1/4 teaspoon kosher salt Make the avocados: 1. Heat the oven to 425 degrees F. Meanwhile, halve, pit, and peel two medium avocados. Cut each half lengthwise into 4 pieces (16 slices total). Whisk 1 large egg in a small bowl until foamy. 2. Stir 1 cup panko breadcrumbs, 1/2 teaspoon granulated garlic, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper, if using, together in a baking dish or pie plate. Use the bottom of a flat measuring cup to crush the breadcrumbs into finer pieces. 3. Working with one avocado slice at a time, dip in the egg to coat, then let the excess drip off. Place in the breadcrumb mixture and toss and press down gently until coated on all sides. Place the breaded slices on a baking sheet, spacing them evenly apart. 4. Bake, flipping the slices halfway through, until golden-brown, about 16 minutes total (this is a good time to make the sauce). Let cool for 5 minutes. Sprinkle with more kosher salt if desired. Make the chipotle sauce: 1. Stir ingredients together in a small bowl. If the mixture is too thick, thin out with a little water as needed. Serve with the avocado fries. Recipe Notes Make ahead: The sauce can be made 24 hours ahead without the chives and refrigerated in an airtight container. Stir the chives in before serving. Storage: Refrigerate avocado fries in an airtight container for up to four days. Recrisp in a 350-degree F oven until warmed through, about 5 minutes. Janette Zepeda is a culinary producer for a nationally known blog for people who love food and home cooking. Submit any comments or questions to Copyright 2025 Apartment Therapy. Distributed by Tribune Content AGency, LLC. Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to

My Favorite 10-Minute Shrimp Dinner Has the Most Delicious Butter Sauce
My Favorite 10-Minute Shrimp Dinner Has the Most Delicious Butter Sauce

Epoch Times

time07-05-2025

  • General
  • Epoch Times

My Favorite 10-Minute Shrimp Dinner Has the Most Delicious Butter Sauce

Janette Zepeda I am a sucker for shrimp. I grew up with an uncle who mastered the art of cooking seafood. He made his way from Nayarit, Mexico, to Las Vegas, Nevada, where he is now the chef and owner of Mariscos El Ancla, a Mexican seafood restaurant. Whenever he came to visit, it was almost guaranteed that shrimp would be on the menu. Inspired by my uncle, this recipe for spicy lemon garlic shrimp is the easiest, most flavorful shrimp you'll ever have. Here, the vibrant sauce comes together quickly with garlic and lemon juice. While this is a little different from the camarones a la diabla (deviled shrimp) that I grew up with, the addition of the lemon takes this simple-yet-satisfying dish to the next level. Now let's talk about the heat: I can't lie and tell you these aren't particularly spicy, but I will say that the sauce is balanced, thanks to the butter, garlic, Why You'll Love It Cooks in just 10 minutes! It comes together so quickly, which makes for a quick weeknight meal or the perfect last-minute appetizer. The sauce is spicy yet perfectly balanced. The butter and lemon juice cut through the heat. But if you want all the flavor with little heat, you can always reduce the amount of red pepper flakes to taste. Key Ingredients in Spicy Lemon Garlic Shrimp Smoked paprika: Adds depth with its smoky, peppery flavor. Garlic: Makes up the base of the sauce, glazing the shrimp perfectly with its rich and savory flavor. Red pepper flakes: Adds all the spice while working along with the lemon to highlight its fruity, smoky, almost citrus-like flavor. Helpful Swaps For more heat, swap smoked paprika with cayenne pepper for a spicy, fiery kick. To take the heat down, you can always add half the amount of red pepper flakes. Spicy Lemon Garlic Shrimp Serves 4 1 1/2 pounds raw large shrimp (26 to 30 per pound), peeled and deveined 5 tablespoons unsalted butter 3 tablespoons minced garlic (about 10 cloves) Finely grated zest of 1 medium lemon (1 tablespoon) Juice of 1 medium lemon (3 tablespoons) 2 teaspoons red pepper flakes 1 teaspoon smoked paprika 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Chopped fresh cilantro, for garnish (optional) Lemon wedges, for serving (optional) 1. Pat 1 1/2 pounds raw large shrimp dry with paper towels. 2. Melt 5 tablespoons unsalted butter in a large 12-inch frying pan over medium-low heat. Add 3 tablespoons minced garlic and cook until fragrant, 1 to 2 minutes. 3. Add the shrimp, the finely grated zest of 1 medium lemon, the juice of 1 medium lemon, 2 teaspoons red pepper flakes, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to combine and arrange the shrimp into an even layer. 4. Increase the heat to medium. Cook, stirring occasionally, until the shrimp are firm and just cooked through, 3 to 5 minutes. Serve garnished with chopped fresh cilantro and lemon wedges if desired. Related Stories 4/28/2025 4/18/2025 Recipe notes: Leftovers can be refrigerated in an airtight container for up to two days. Reheat over medium heat until just warmed through, 3 to 4 minutes. Janette Zepeda is a culinary producer for a nationally known blog for people who love food and home cooking. Submit any comments or questions to Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to

The Kitchn: My ‘house dressing' is so good, I make weekly
The Kitchn: My ‘house dressing' is so good, I make weekly

Chicago Tribune

time23-02-2025

  • General
  • Chicago Tribune

The Kitchn: My ‘house dressing' is so good, I make weekly

I love a simple salad with a bright and flavor-packed vinaigrette. For me, this miso lime vinaigrette makes any salad taste extra special. Not only can you whip it up in just under 10 minutes, but it's also filled with bright lime flavor, subtle hints of garlic, and a warm, spicy kick from the fresh ginger. Miso is the star of the show here. White miso is mild in flavor compared to other types of miso, which makes it perfect for a vinaigrette base. Its subtle sweetness complements the acidity of the rice vinegar and enhances the overall vinaigrette with its umami flavor. The result is a tangy and slightly creamy vinaigrette that will have you reaching for more. One might even say it's better than Caesar salad dressing. Why you'll love it So easy, so flavorful. With just a few ingredients, most of which are pantry staples, you can whip up this sweet and tangy dressing in under 10 minutes. Lime juice is the secret ingredient. Freshly squeezed lime juice goes well with savory white miso and allows the warmth of the ginger to shine through, which makes for a perfectly balanced vinaigrette. Key ingredients in Miso Lime Vinaigrette White miso: Serves as the umami base in this vinaigrette, adding just a touch of sweetness as well as savory notes. Ginger: Adds warmth and a slight kick that balances the acidity of the rice vinegar. Honey: Brings sweetness to counter the acidity while enhancing the umami flavor with its subtle fruity, floral notes. Miso Lime Vinaigrette Recipe Makes 1 cup; serves 8 1/4 cup rice vinegar 1 tablespoon plus 1 1/2 teaspoons white miso paste 1/2 teaspoon peeled and finely grated ginger 1 clove garlic, minced 1/2 teaspoon finely grated lime zest 1 teaspoon freshly squeezed lime juice 1 teaspoon honey 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3/4 cup extra-virgin olive oil or canola oil 1. Whisk everything except the olive oil together in a medium bowl until combined. 2. While whisking constantly, slowly pour in 3/4 cup extra-virgin olive oil. Whisk until combined. Recipe notes Immersion blender: For a smoother vinaigrette, make in an immersion blender. Make ahead: The vinaigrette can be made up to 24 hours ahead and refrigerated in an airtight container. Rewhisk before using. Storage: Refrigerate in an airtight container for up to three days. Rewhisk before using. (Janette Zepeda is a contributor to a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@ ©2025 Apartment Therapy. Distributed by Tribune Content AGency, LLC.

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