XoFOOD: Make Your Own Bastardized Ramen Burger. You know those moments, when you are so awesome that the only choice is to make out with yourself, but you can’t because you’re only one person? I mean, you could make out with your hand like you did in middle school, but that feels hollow now. I had one of those moments when I created my very own Ramen Burger. I can only assume that the genius Keizo Shimamoto had one of those moments when he first had the idea. I envy his beautiful mind as his creativity. His Ramen Burger is also much more sophisticated than mine, but that’s to be expected. We all know I’m not sophisticated. His is garnished with a secret shoyu sauce, arugula and green onion.
Furrowed brow. I had to Google around to figure this one out, because I wasn't sure how I was going to keep the noodles from doing their own noodle-y thing and worming all around the pan. THE SECRET IS EGGS, NATURES AMAZING FOOD BINDER. And then I was ashamed I had Googled it all. Claire’s Bastardized Ramen Burger Ingredients: Instructions: 1. 2. 3. 4. Fabulousfrock: Recipe: Chicken and rice in a pot. I remember, when I worked at Chamberlin's, I used to cook marvelous and complicated things all the time, and I thought "when I quit working at Chamberlin's I will make even MORE marvelous and complicated things! " Haha. Turns out when you don't have to go spend 30 hours a week breaking your writing groove to look at food, sell food, count food so more food can be ordered, and talk to people about food (well, also vitamins, but who cared about that part compared to the FOOD), and you can just burrow into a writing cave instead, you don't want to make more marvelous complicated food, but less!
So it's always good when I can figure out a way to condense a marvelous and complicated meal into a simple one. In this case, it was a favorite meal my mom used to make once in awhile: baked chicken, rice, gravy, and some kind of veggies, topped at the end with grated asiago. There ya go. Three Lily Soup. A very long time ago, I worked next door to a gourmet food shop in Darien, CT, called the Good Food Store.
Those of you from these parts will remember it, as it was quite popular. They had the best soups & I often bought my lunch from them. I remember one day seeing "three lily soup" on the menu & wondering what on earth it was. The salesperson explained to me that it was an onion soup, made with shallots & garlic...all vegetables from the lily family. To begin, you'll need 1/2 of a red onion, 1 {large} sweet onion, 10 ounces of shallots & 5 cloves of garlic. Preheat the oven to 425 degrees. Along with the garlic {peeled & left whole}. Add 2 tablespoons of olive oil to the bowl.
Meanwhile, peel & coarsely chop 1 large Yukon Gold potato & chop 1 tablespoon of fresh thyme. Transfer the roasted vegetables to a medium stockpot. Or until all the vegetables are tender. Pour back into the stockpot, stir in a 1/4 cup of half and half & check for seasoning. Preheat the oven to 425 degrees. How to cook swiss chard. Swiss chard has been such a regular in our farm share boxes that I expected to be tired of it by now. But once I’ve figured out the best way to cook it, we just can’t get enough of it. The secret to swiss chard is understanding that it’s really two vegetables in one. The sturdy stems (that can be found in all kinds of pretty colors) need time to get tender, while the green leafy part cooks almost instantly and gives the dish a lighter feel.
I picked up this hint in Dorothy Kalins’ article about cooking in Paris with David Tanis, published in Saveur magazine (Nov. 2005). This recipe was begging for a trim (in both the number of pots and calories). Isn’t it great to know that butter, sweat and tears are not necessary to make a great dish? Serves 2 as a side dish (it will seem like a ton of swiss chard, but it shrinks a lot during cooking) 1 Lb swiss chard (1 bunch) 1 Tbsp olive oil 1 Tbsp heavy cream 1/4 cup finely grated parmesan Salt and Pepper Preheat the oven to 400F. Baked Parmesan Zucchini Sticks. I got kinda hooked on these this summer. I’ve always loved the zucchini sticks my parents served at their pizzeria and used to eat them often when I worked there.
But let’s be real, though they are a “vegetable”… the deep fried part kinda trumps the veggie part don’t ya think? I started making these at home this summer…not sure why it’s taken me so long to put this zucchini recipe together. I love zucchini, but get kind of bored of the usual ways I cook it and am always on the lookout for new recipes for zucchini. Baked Parmesan Zucchini Sticks Ingredients 3 large zucchini, sliced longways, halved and cut into sticks 2 eggs 1/2 cup plain bread crumbs 1/4 cup Parmesan cheese, grated 1 tsp dried oregano 1/2 tsp dried garlic powder Olive oil spray Instructions Preheat oven to 425 degrees. Tagged as: Appetizers, Side Dish, Vegetarian. CHICKEN BROCCOLI SUPREME. Here I go again, posting this recipe for the second time.
As you have probably figured out by now, I deleted my baking blog, and recovered everything except for the last two posts that I had made. This is really, honestly my favorite casserole type chicken dish. I probably could eat it every night! There are a lot of varieties of this recipe out there, but you have to try making this one with homemade sauce, and not canned soup. It makes a huge difference in taste quality. 1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.3 cups cooked chicken breasts – Break up in small pieces3 cups Grated Cheddar Cheese divided2 tubes Ritz Crackers1 stick melted butter1 tablespoon poppy seedsSAUCE:⅓ cup Butter- melted¼ cups Cornstarch, dissolved in ½ cup COLD Water⅓ cup Chicken Broth¼ tsp.
In greased 13×9 pan, layer the broccoli and chicken, then set aside.In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Roasted butternut and bacon pasta. I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And this pasta recipe is one of my all-time favs. I actually posted it on the blog about 4 years ago when I was a brand-spankin’ new blogger, and my photos were a lovely shade of neon. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection.
And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Read more Read more Read more Happy day, friends! Creamy Bacon Tomato and Avocado Pasta Salad at Life. Folks today I would like to share with you what is sure to be my go-to pasta salad this summer for all the pot-lucks, BBQs and patio dinners that are sure to come up. With this recipe I challenge you to forget the box; forget the pre-made stuff at your deli grocer. You aren’t going to want it after you give this a try. Just think, creamy refreshing lemon dill dressing coats perfect pasta, creamy avocados, sweet tomatoes and crispy bacon. It’s like summer in a bowl. I actually got the idea for this salad from one of my favorite sandwiches: Bacon, Lettuce, Tomato and Avocado. Stove-top Macaroni and Cheese | Evil Shenanigans - Baking & Cooking Blog.
Forget the boxes, the mixes, and don’t even think of waiting an hour for macaroni and cheese on a week night. I have the super-fast solution for homemade macaroni and cheese, and it is SO good. I have something of an addiction to macaroni and cheese. When I was a child I ate mac & cheese from the blue box at least once a week. My mom just did not always feel up to making homemade side dishes every night, and I never complained!
When I got older I discovered a whole world of macaroni and cheese that did not involve powdered cheese and I have tried more than I care to tell you about. The recipe I am about to share with you makes the creamiest macaroni and cheese I have ever made, and it is nearly as fast as making the stuff in the box. I make this at the holidays now because it is more popular than the baked one I used to make. One thing I feel I must add is that you really should grate your cheese fresh. Stove-top Macaroni and Cheese Author: Kelly Jaggers (Adapted from Cooks Illustrated) Grilled Taleggio, Herb Chevre, Chorizo, Red Grapes and Cilantro on Crusty Rosemary Bread Brushed with Truffle Oil. Tomato Soup Grilled Cheese | Recipe | With Style and Grace.
White Castle-like Sliders. Long before Himself and children, my roommate Sara and I would make the trek to White Castle’s for some sliders or Gut Busters as we liked to call them. Piping hot and smelling so good we could down two or three before our brain knew what was happening and made us slow down. Kinda like Krispie Kreme Hot and Nows. Those days are far away and so is the nearest White Castle, therefore I have resorted to making my own. I have tried the frozen kind but I prefer fresh. Let’s start. Firmly pat 2 pounds of ground chuck over top of the onion flakes and sprinkle with your favorite seasoned salt.
Bake for 25 minutes in a 400 degree oven. Cut the burger patty into 24 pieces. Slice open 24 party rolls and separate. Top each slider with a dill slice. Top off with bun lids and enjoy immediately. Look at the juicy layer of onions, a signature of White Castle Sliders. Evenly spread the onions on the bottom of a 9×13 inch baking dish. Our last day of school is this Friday, a bittersweet day actually. Make-Ahead Muffin Melts. This is another recipe from my mother’s recipe collection. It’s a make-ahead concoction meant to be spread on English muffins and broiled. And it’s just…it’s just… It’s divine. And here’s what you need. Hard boiled eggs, shredded cheddar, fried bacon, mayonnaise, Dijon mustard, garlic powder, and Worcestershire.
Sorry about the excessive bokeh. Start by peeling all the eggs… Then give ‘em a rough chop. Throw the bacon on a cutting board, trying not to eat it all in the process… Then chop it up into bits…trying not to eat it all in the process. Throw the eggs in a bowl… Then throw in the shredded cheddar. I’ve been grating cheese in my food processor lately and I have to say, I’ve never been happier in my life. Then comes the bacon and a cup of mayo. Now hear this! A good, heaping tablespoon of Dijon. Do not skip this ingredient or your life will spiral downward into a series of unfortunate events. I’m not even kidding. Next comes some garlic powder. You think I’m kidding, but I’m not. *Burp* Sorry. Baked Mac and Cheese Cupcakes. No, not those kind of cupcakes. Cute, little savory cupcake-formed stacks of mac and cheese. Healthy ones, too – made with whole wheat bread crumbs and whole wheat pasta.
Are you sold yet? I figured this would be a good way to sneak in some veggies. Since I obviously have to cook for myself the way a mother needs to cook for a 3-year old. When I look for vegetable recipes, I often turn to the masters of the kitchen – Giada in this case. I also have my share of vegetarian and vegan cookbooks. But I’m still stuck on the theory that vegetables taste like mud when I make them and like diamond-crusted, chocolate-stuffed bacon when someone else makes them for me. Let me just say that I loved the cherry tomatoes in here. Another thing I love is how versatile this dish is. Baked Mac and Cheese Cupcakes from Giada Makes about 12 cupcakes 1 1/2 cups whole wheat pasta 1/2 cup shredded smoked cheddar cheese 1/2 cup shredded provolone cheese 1/4 cup parmesan cheese 1 pint grape tomatoes, quartered.