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Seattle, WA.


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Full Service Catering Company

Crab & Artichoke Quesadilla

Ingredients: 12 to 16 oz. Crabmeat (from 2 to 3 pounds Alaska King, Snow or Dungeness crab) 1 Tablespoon butter 1 large jalapeño, seeded and minced 1 Tablespoon fresh lemon or lime juice 8 medium (8 to 9-inch) flour tortillas 8 oz. smoked Gouda or pepper jack cheese, shredded 1 jar (10 oz.) artichokes, drained... {...}

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Mustard-Lime Chicken Marinade

Ingredients: 1 cup fresh lime juice 1 cup fresh cilantro, chopped 1 cup Dijon mustard 2 tablespoon olive oil 3 tablespoon chili powder 2 teaspoon sea salt 2 teaspoon pepper 2 pound skinless, boneless chicken breasts Method: Combine the lime juice, cilantro, mustard, olive oil, chili powder, salt, and pepper in a food processor. Pulse... {...}

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Seafood Chile Relleno’s

Seattle’s Best Ingredients: For the stuffing: 1 tablespoon canola oil 1 small white Spanish onion, chopped 2 cloves garlic, minced 6 ounces shrimp, peeled, deveined, and chopped 6 ounces calamari, chopped 6 ounces bay scallops, or larger sea scallops, cut into small pieces 1/2 cup chopped cilantro 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper... {...}

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Mexican Chicken Corn Chowder

Ingredients: 2 tablespoons butter 1 tablespoon olive oil 3 boneless skinless chicken breasts, cubed 1 small onion, chopped 2 jalapeno peppers, seeded and finely chopped 5 large garlic cloves, finely chopped (do not mince) 1 1/2 teaspoons cumin 1 cup chicken broth 2 cups half-and-half cream 2 cups shredded blended cheese 1 (14 ounce) can... {...}

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