Spinach and Mushroom Quesadillas. First of all, naming recipes cracks me up. Spinach and Mushroom Quesadillas with Fontina and Goat Cheese. Fontina and Goat Cheese Quesadillas with Spinach and Mushrooms. Spinach and Fontina Quesadillas with Mushrooms and Goat Cheese. Spinach and Mushrooms Quesadillas. Quesadillas with Spinach, Mushrooms, Fontina, and Goat Cheese. Quesadillas with a Bunch of Yummy Stuff Inside. Okay. Second: I could eat quesadillas every day of my life. Quesadillas de CamaronesGrilled Chicken and Pineapple Quesadillas I love vegetarian varieties of quesadillas, too, so last night I whipped up a yummy batch packed with sauteed mushrooms and spinach.
Goat cheese in quesadillas will make your skirt fly up. Like, totally. Begin by slicing a bunch of mushrooms. Melt a couple of tablespoons of butter in a large skillet… Then throw in the sliced mushrooms. Stir them around for a minute or two, then pour in some sherry or wine. Wine + Mushrooms = TrueLuv4Evr Color = Flavor. Amen. Remove the mushrooms to a plate. Crash Hot Potatoes. Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon…and while we’re on the subject, have I ever shared with you that we almost named her “Sydney” as a nod to her point of origin?
In the end, I chickened out, though—I thought that might be a little corny, and truth be told, I think she was actually conceived in Brisbane. But I’ll stop there. This is a family-friendly website. Anyway, I just love Australia. I just tried this side dish last night—it was sent to me by Trish, an Aussie friend/reader, a few weeks ago—and I wound up absolutely loving it. They’re so simple, it’s terrifying. For now, though, let’s take a chill pill and make Crash Hot Potatoes! The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. Oh! Next, grab some Kosher salt. Buttermilk Blueberry Breakfast Cake | alexandra's kitchen — seasonal recipes for everyone.
I swear buttermilk is magic. I’ve dwelled on this before. Buttermilk seems to turn everything to gold. Super-moist, super-delicious gold. Anyway, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make this morning. One of Ben’s friends had crashed here last night, and I thought it only appropriate to treat him to a proper breakfast. Nobody. Buttermilk-Blueberry Breakfast Cake Ingredients ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 7/8 cup* + 1 tablespoon sugar** 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk**** 7/8 cup = 3/4 cup + 2 tablespoons** This 1 tablespoon is for sprinkling on top*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup.
Instructions Preheat the oven to 350ºF. Copyright alexandra\'s kitchen. Barefoot Contessa's Basil Parmesan Mashed Potatoes. My hubby loves meat and potatoes. One day he actually came up to me after breakfast while he was gnawing on a sausage link saying, "You know, I should really try this low carb thing - I mean I love eggs, sausage and bacon... " Let's just say that was the shortest diet in history. All it took was a little reminder of his love for all things potato and his diet was a goner. Whether their chips, mashed, scalloped, baked, roasted or any other type of preparation - he loves them. I have to say I love them also and I am always looking for a new way to make them. I recently got Ina Garten's new cookbook, "Barefoot Contessa How Easy Is That? " Basil Mashed PotatoesIngredients2 lbs large Yukon Gold or white boiling potatoes, peeled and quartered2 cups fresh basil leaves, lightly packed*1 cup half and half3/4 cup freshly grated Parmesan cheese, plus extra for serving1 1/2 teaspoons kosher salt3/4 teaspoon freshly ground black pepper Meanwhile, blanch the basil leaves.
"What you give away you keep.": Fish in a Green Sauce (salsa verde) Here's something new, you probably don't notice me posting many seafood recipes that's mostly because it's one of the hottest topics these days and I haven't figured it out quite yet. Issues like over fishing, farmed fish vs. fresh and Canadian fish being shipped halfway across the globe for processing. Many of our fish mongers sell imported fish and if you want a good fish it is quite expensive, plus all they do is thaw out frozen fish at the "fresh fish counter" it seems.
I once paid $22 for a small "fresh" fillet of grouper from a reputable fish monger. At that price you lose your appetite. When I was little we had fish on our table from time to time, it was a bit of a ritual and usually my mother carefully flaked apart pieces to make sure none of us choked on bones. I love fish and seafood, simply grilled up with some lemon is all you need!
Inspired by Annie Sibonney's recipe at the secret food society in Spain You're going to need a nice fresh bunch of parsley (chopped finely) Garlic. World's Best Mac and Cheese. 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. Slow Cooker Cheesy Potato Soup Recipe. Slow-Baked Mac and Cheese. Happy Monday! And my second official Magazine/Cookbook day! Awhoohoo! This week I wanted something easy because I was focusing on cupcake making.... more on that later ☺...
So I picked a recipe from a cookbook that I have had for awhile but have actually never used, "Not Your Mother's Slow Cooker Recipes for Two" by Beth Hensperger. It has lots of yummy ideas for crockpot recipes. I selected a mac and cheese recipe because my fridge runneth over with cheese right now. Slow- Baked Mac and Cheese Recipe Courtesy of "Not Your Mother's Slow Cooker Recipes for Two" Ingredients 1 1/2 cups milk One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling) 1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp 3 large eggs 1/2 tsp salt 3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese) Freshly ground black pepper to taste 1/2 cup grated Parmesan cheese Sprinkle the Parmesan cheese on top.
Serve and enjoy! Roasted Red Potatoes. I have made these potatoes at least a handful of times now but have never managed to snag a picture until tonight. So here they are, finally gracing my blog. These are by far the best roasted potatoes I have ever made. These are incredibly easy to throw together and complement most any meal. I hope you enjoy them as much as we do! (Source: Amber’s Delectable Delights) Ingredients: 4 red potatoes 1 Tablespoon olive oil 2 Tablespoons bread crumbs 1 Tablespoon Parmesan cheese Various seasonings (I use salt, garlic powder, onion powder, and parsley) Directions: 1. 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. 15 Minute Creamy Avocado Pasta. Oh…my….gosh. Alert the grocery store because there is going to be an avocado shortage in my town. Well, more than usual that is. [And yes, I said ‘store’. As in singular…We’re small town folk.] You can whip up this pasta dish in under 15 minutes flat! Yield3 servings Prep Time Cook time Total Time Ingredients: 9 ounces (255 g) uncooked pasta (use gluten-free, if desired)1 to 2 small cloves garlic, to taste1/4 cup fresh basil leaves, plus more for serving1-2 tablespoons fresh lemon juice, to taste1 tablespoon extra-virgin olive oil1 ripe medium avocado, pitted1/4 to 1/2 teaspoon (1 to 2 mL) fine-grain sea saltFreshly ground black pepper, to tasteLemon zest, for serving Directions: Bring a large pot of salted water to a boil.
I used some fun pasta to increase the nutrition factor- first, 1 serving (3oz) of spelt pasta. Spelt pasta has a great nutritional profile with 12 grams of protein and 3 grams of fibre per serving. I also used one 3oz serving of Kamut pasta. A couple of the out of focus ones… Slow Cooker Cheesy Potato Soup Recipe.