Magic Sauce Recipe. I call this the magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. Let's just start by putting one thing out there. It's as versatile as a black dress. . - More Herb Recipes - - More Paprika Recipes - - More Quick Recipes - 1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well-crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Makes ~2/3 cup. Prep time: 5 min - Cook time: 5 min Print Recipe. San francisco garlic fries | The Red Spoon. Well folks, not much going on this week. I’m still 800 million degrees, which I guess is normal if you’re a human incubator.
I’ve become a stretchy, elastic waisted pants spokesperson, because ohmygah maternity jeans are the most incredible thing I have ever worn, excepting for the sweat pants I model almost daily. (Seriously, they need to make jeans this comfortable for non-knocked up folks.) The weather has suddenly de-humidified itself and is now safe for this 800 million degree gal to go outside and actually enjoy it.
And I had my first untamed, uncontrolled, almost explosive fire in the kitchen. Ummm, uhhhhh. Thankfully the flour explosion that played out in my mind was not needed as a few huffs and puffs calmed the fire and eventually put it out. The bad: I am now squeamish around my oven. Glad that is over. One Year Ago: Thyme and Gruyere Crackers San Francisco Garlic Fries Adapted from Bon Appetit, August 2011 Serves 4 Preheat oven to 450-degrees.
The Best Broccoli of Your Life. You know you’ve done something right with broccoli when the person you made it for describes it to someone else the next day as “better than biting into a steak.” Those were Craig’s words and they were a marked change from the first words he uttered about the broccoli, before he bit in: “You made broccoli for dinner? Broccoli and sweet potatoes?” Then he did bite in and his eyes lit up. “Oh my God,” he said. “This is the best broccoli I’ve ever had in my life.” Later he said: “If parents made this broccoli for their kids, kids wouldn’t hate broccoli. They’d beg for it.” So what did I do to the broccoli to make it taste so good? I can’t take any credit. I’m going to have a hard time this week not posting all of the recipes from her new book, Back To Basics.
Specifically, she loves roasting vegetables at a high temperature until they caramelize. Normally, broccoli gets squishy when you cook it. Seriously, this recipe is so easy I can recite it without looking at the book. Now, it’s easy. Recipe: Spicy Oven Fries. Homemade French Fries « Naturally Ella. Why there is no need to purchase pre-made fries in the freezer aisle – in pictures and rhyme: One potato (find a potato) Two potato (cut the ends off) Three potato (cut slices) Four (cut fries from slices) Five potato (Toss in herbs and olive oil) Six potato (Bake) Seven potato (Eat!)
More! See how easy? Baked French Fries Author: Erin Alderson Recipe type: Side Dishes Prep time: Cook time: Total time: Serves: 2 1 large Potato1 tablespoon olive oil1 tablespoon garlic1 teaspoon black pepper1 tablespoon oregano1 teaspoon mustard powder1 teaspoon parsleysalt to taste Preheat oven to 425˚.Before cutting potato, rinse well under water. Related. Elephantine: the baked mac and cheese. My favorite thing to eat, hands down, is noodles. Italian, Chinese, Japanese, Thai... whatever way you make it, I like it.
But mac and cheese is high up there on the list, especially baked mac and cheese. Is there anything more comforting? First things first: cook the pasta. I always sneak a few into my mouth after draining it. (Don't you?) Next up: the béchamel sauce. ...and milk. So, back to the butter. Whisk. Gradually pour in the milk and continue to whisk. Reduce the heat, add the cheese, and keep mixing that melty-yummy-goodness. Did someone say garlic? Your macaroni is probably growing impatient. I've been playing this trick on myself recently: substitute a portion of the pasta with veggies.
I like using individual ramekins instead of one larger casserole dish, because it allows you to add in whatever veggies and spices you like without offending anyone else. The last (and most important) step: breadcrumbs. Pop the ramekins in the oven. The first bite. (Nothing more to say. 1. Homemade Croissants - Step by Step Instructions w/Photos So You Can Do it Too! Mashed Potato Pictures : Recipes and Cooking. Parmesan Roasted Potatoes. Ok fine. I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes!
These are like candy. 100% addictive. Once you stop, you just can’t stop. If you knew the amount of potatoes we consumed in a week, you’d be shocked. I’d venture to say we go through at least a 5 lb bag of potatoes once a week. And there are just 2 of us… and 1 of us eats more than his fair share. I always, without fail, make these with Yukon Gold potatoes because here’s the truth… I’m too lazy to peel the skins off potatoes.
This is more a technique rather than a recipe, since you can scale these potatoes up if you’re cooking for a crowd. You’re going to start with some naked potatoes…. Add on all the seasonings… Using your fingers, go ahead and toss everything together…. Put them in the oven for about 15 minutes. Once they are nice and golden and crispy, throw them onto a serving platter…. And then EAT!! Parmesan Roasted Potatoes. LaSaGnA TiMpAnO. I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to.
Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music? " From there we worked together to come up with this deep, colorful, and multi-flavored lasagna version of a timpano. Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. It's important to press things down as you go. In my opinion, it can't be lasagna without at least a little ricotta! I painted on some alfredo at the end as a glue. All sealed up. John Legend's Macaroni and Cheese. Potatoes Romanoff – A Fancy Twice Baked Potato.
I’m totally ready for fall. I’m ready for super comforting meals that I get to eat while sitting at home, in my sweat pants, with my slippers on! And I’m ready for Thanksgiving. Too soon perhaps? Considering the fact that it’s still about 80 degrees here in LA, I guess this Potato Romanoff dish will have to do Twice Baked Potatoes have always been a favorite of mine, so when I saw this recipe for Potatoes Romanoff (something I had never tried before) I knew I had to make it immediately! Okay, here’s what to do… Start with 3 large russet potatoes. Wrap each of them up in tin foil. Stick them into a 425 degree preheated oven on the metal rack. Next using a box grater, or your food processor grater attachment, grate all of the potatoes. Chop up a few shallots Combine the grated potato and chopped shallots into a large bowl Pile on most of the white cheddar cheese.
Add the salt and pepper Followed by a big dollop of sour cream. Transfer the mixture to a baking dish and plop it on in. Mandy’s Easy Cheesy Chicken Casserole Recipe. 20 Finger Lickin Good Rib Recipes. By Angie McGowan | Nothing is more of a summer comfort food than juicy, tender, fall-off-the-bone ribs. There are so many ways to cook ribs. I’ve tried alot of recipe variations, but our family’s go-to favorite recipe is still saucy ribs like the ones pictured above. Now I don’t claim to be a BBQ pit master, but I can cook up a good rib with a nice smoke ring on the grill, or a tender juicy rib in the oven or slow cooker. Here’s a few important tips to great ribs: Remove the bottom membrane from the ribs first cookingUse a dry rub of some sortCook low and slow, whether on the grill or in the ovenSauce the ribs towards the end of cooking to prevent the sugar in the sauce from burning Pictured above, really easy Boneless Country Style Ribs with Jack Daniel’s Barbecue Sauce at my site, Eclectic Recipes.
Here’s 20 finger lickin’ good rib recipes from some of my favorite food blogs. nggallery id=’119673′ Scotty’s BBQ Ribs with Root Beer Rib Sauce What are your tips for great ribs? Need more BBQ? Fried Dr Pepper Ribs | Spicy Recipes. Then one day, last Wednesday to be exact, I had dinner at this fantastic restaurant while traveling on business and lo and behold on the menu were Dr. Pepper ribs. Fried Dr. Pepper ribs at that. Well since my per diem was covering the expense, I proceeded to investigate this savory culinary cousin of the 7 Up pound cake, and Rice Crispy Treats. I trust that you can guess how my story ends considering the title of this recipe. Yes I loved them. This recipe is my attempt to recreate the magic and damn it, I nailed it. For the ribs and rub 2 full racks pork spare or baby back ribs, silver skin removed4 tablespoons smoked paprika1 tablespoon garlic powder1/2 teaspoon cayenne1 tablespoon ground cumin1 tablespoon coriander1 tablespoon herbs de provance2 tablespoon kosher salt1 tablespoon fresh ground black pepper1 tablespoon turbinado sugar (substitute brown sugar)1 can of Dr Pepper2 cups peanut oil For the Sauce 1. 2. 3. 4.
{recipe} Not Your Childhood Chicken Potpie | The Gonzo Gourmet. Growing up, chicken potpie meant a Swanson’s frozen dinner, pulled hot from the oven before my parents escaped for a night of freedom. Those nights meant freedom to my sister and me, too: babysitters! The Love Boat! Fantasy Island! Oh my, how we looked forward to watching Charo charm Captain Stubing and his merry crew, sharing a bowl of hot buttery popcorn balanced between our nubby, bandaged knees. I wanted to recreate the sheer joy, if not the actual taste, of that childhood meal, with a crust that could be drenched in gravy and still retain a crunch, vegetables that stood on their own but melded well together, and chicken that added a savory layer of its own.
I also wanted it to be easy. The filling is so thick, you can stand a spoon in it Easy and homemade chicken potpie aren’t usually used in the same sentence, this much I know. Traditional chicken potpie, frozen or otherwise, usually includes this vegetable trifecta: peas, pearl onions and carrots. The result? Prepare the Pies 1. Smoky Chipotle Parmesan French Fries | cooking on the weekends. I truly appreciate your visiting my site! If this looks delicious to you, please subscribe for my occasional emails with more great recipes, to the right of this post. You can also follow what I’m cooking on Facebook, Google+, Pinterest and Twitter. One of my absolute favorite flavors in the world (right up there with Nutella and mangoes) is Chipotle Peppers in Adobo Sauce.
Spicy, smoky, and oh-so-yummy! This french fry recipe is so flavorful that you really don’t need to dip them in anything. Smoky Chipotle Parmesan French Fries Recipe 3-1/2 tablespoons olive oil 1 tablespoon finely chopped chipotle peppers in adobo sauce 2 tablespoons finely grated Parmesan cheese 1 teaspoon smoked paprika 1/2 teaspoon lemon juice 1-1/2 teaspoons sea salt 1-1/3 -pounds Idaho Russet Potatoes Preheat the oven to 425 degrees F.
Notes Exactly what are chipotle peppers in adobo sauce? Like avocados and french fries? Common Ingredient Substitutions Article. Cake Batter Pancakes. I’m fairly convinced that the world would be a better place if more sprinkles were involved. I know. I just made pancakes. It seems I have an unnatural obsession with cake batter. Well I do. But hear me out. When I develop recipes, I try to make all of them for a purpose. Case in point: it isn’t anyone’s birthday. But I don’t need an excuse to eat cake and sprinkles. And because pancakes always need some sort of topping, I went with a sprinkled glaze.
Because nothing goes better with cake than more sugar! These are just plain fun. Sure, they would be best for a special occasion like a birthday, but they also work on a random Saturday in January when it’s -2 degrees outside and all you want to see is some sunshine. That wasn’t me. And yes, this means you will have an open box of cake mix, just like you did with the cake batter bark. Cake Batter Pancakes makes about 12 pancakes 1 1/2 cups all purpose flour 2/3 cup yellow cake mix 1 tablespoon sugar 3/4 teaspoon baking powder pinch of salt 2 eggs. Buffalo Chicken Calzones. Buffalo Chicken Calzones I’d been planning this for a while. You know how it goes… you put a recipe on the to-do/to-make list, forget to get the ingredients and have to wait till the next shopping trip because you don’t want to go back out. Well then you get all of the ingredients but one major one, uhm… the chicken.
Yeah, it’s kind of a key ingredient. I swear this took me several weeks to finally get around to making. But when I did get around to making it… wow, it was easy, fun and smelled great! Now let me clearly state that as with many other items I sometimes make and share, this was not for me. The final result – well, if you love anything buffalo chicken then you’ll love this. Please note that the ingredients listed below are for half a batch of dough, but it is a ton easier to make a full batch. Ingredients: Directions: If prepping dough a day ahead, do so following the directions. Prepare chicken by trimming any fat and cutting into bite size cubes. Preheat oven to 500 degrees. Mozzarella Sticks Recipe. Ramen Noodle Egg Drop Soup, courtesy of Alexandra | Poor Student's Cookbook. Rating: 8.8/ 10 (12 votes cast) I know for a fact that almost all of my readers have ramen noodles in their pantry. But after eating ramen noodles for the 12th time in a week, you probably get sick of the same old noodles.
Well thanks to Alexandra, you can now add a lot of flavor and a good amount of protein to your ramen noodles with very little effort or money! Ingredients: 1 large egg 1 package of your favorite flavor ramen noodles Half a bag of mixed Asian veggies Directions: Put two cups of water on the stove in a medium-sized sauce pot on high (9/10) to begin the boiling process. While this is happening crack one egg into a coffee mug and lightly stir to mix yolk in.
Take your frozen veggies and place them in a microwavable dish. Place the veggies in your microwave for the amount of time recommended on the bag (it will vary for different types of veggies). When the water boils, break your brick of ramen into four pieces. Total time: ~10 minutes Total cost: $1.25. Hubert Keller's Macaroni and Cheese. Most favorited all-time - page 3. Foodbuzz 24, 24, 24: Chinese Buffet at Home. Chicken Parmesan. Feta-Stuffed Tomatoes -TI. Most favorited all-time - page 2. Don't Make Dad Settle for Boring Potatoes: Hasselback Potatoes | The Family Kitchen. Cheese Crackers Recipe - Get more Easter Recipes. Petite Lasagnas « Can You Stay for Dinner?
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Cheddar-Thyme Potato Knishes.