If you're new here, you may want to subscribe to my RSS feed . Thanks for visiting! So I have a mommy weight loss group on Facebook and we all support each other with healthy eating tips, work out tips, motivation, etc. Well, a lot of us have decided to do
The Super Bowl is this Sunday and I am finally diverting from my Valentine’s recipes and sharing a dish that would be great alongside all those mini bite appetizers . There have been so many awesome recipes passed around the internet the past few weeks in preparation for the game . Do I even know who is playing, no. Do I know what I will be eating, sure.
I'm not interested in carbonizing the surface of the meat. To me that ruins the flavor. - Alain Ducasse It was a bachelor weekend of sorts. My wife mercifully let me pass on attending a wedding of an old family family friend, so I had the whole weekend alone in the apartment to get work done.
The last recipe I posted for French Onion soup was from Cook’s Illustrated and the soup came out great. So when I saw that they had an updated recipe, I had to give it a try. The big change between the recipes was that the updated version calls for caramelizing the onions in the oven rather than on the stove top. This change lets you get a lot more flavor out of the onions and means you don’t have to stir the onions every minute. They call this, “The Best French Onion Soup,” and after trying it, I can’t argue!
Baked Zucchini Sticks and Sweet Onion Dip: that bloomin' zucchini! | King Arthur Flour - Baking Banter - StumbleUponToday, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl.
Steak au Poivre is one of those gorgeous meals that fills the house, is showy to make in front of guests and makes you want to curl into the couch after dinner, completely content and satisfied. Tenderloin filets are pan fried and then added to a rich, creamy pepper sauce. Sometimes you need a showstopper. Maybe you are trying to impress a date with your cooking skills, maybe you need to show up some food snobs at your next dinner party, or maybe you’re just having an old friend over.
There's a lot of misconception when it comes to "barbecue." The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard.
The "How Did You Get Me to Eat That?!" Broccoli Marina Delio, whose new book is The Yummy Mummy Kitchen: 100 Effortless and Irresistible Recipes to Nourish Your Family with Style and Grace , has figured out how to make broccoli something her kids actually love—and she does it without drenching the vegetable in gooey cheese. She steams the florets until tender-crisp and combines them with sweet red grapes and creamy honey-mustard dressing. Get the recipe: Broccoli Antioxidant Salad <p style="text-align:right;color:#A8A8A8"></p>
The 78 (St. Germaine, champagne, grapefruit juice - our version of the oft-riffed French 75) The Bramble (Lemon, gin, flavored gelatin, blackberry liqueur) Bushwacker (2 kinds of rum, ice cream, Kahlua liqueur, Bailys, crème de cacao) Candy Corn Jigglers (non-alcoholic - sweetened condensed milk, orange flavored gelatin dessert)
Nothing says “summer” quite like thick, juicy, hamburgers — even better when they’re topped with bacon, melty cheese, and prepared just the way you like ‘em. Wanna try my recipe? It’s sure-fire, can’t-miss, and tummy-pleasin’.
Strawberry Margarita Jell-O Shooters Margarita Jell-O Shooters ~ A fun farewell to summer and a festive edition to your Sunday football tailgate party or gatherings. For another Jello shooter variation like this one, check out my Lemon Drop Jello Shooters cut into the shape of lemon wedges and my Rocky Candy Shooters shaped just like the rock candy you loved as a kid. Strawberry Margarita Jello Shooters
First of all, thanks everyone for the birthday wishes. I had a fabulous birthday weekend. I have an easy and festive Valentine’s Day cookie recipe for you today. I made Red Velvet Cheesecake Cookies during Christmas time and they were a huge hit. Everyone loved them.
Be a healthy hero: Pack a daily lunch for yourself and your children. Not only will you give your diet a big nutrition boost, you’ll save money too. We’ve got ten expert-approved, easy-to-pack lunch ideas—five for kids, and five for adults—to get you started. Now get packing! MORE: Six Foods That Could Save Your Life For Kids: Healthy Turkey Sandwich
Mac & cheese. Oh how I love mac & cheese. It’s one of my favorite foods on the planet (besides chocolate). Whenever it’s cold outside or I need some comfort or I’m hungry or it’s a day that ends in ‘y’, I turn to mac & cheese. I’ve had to impose mac & cheese limits on myself to keep from eating it every day of the week. I love it so much I would run away with mac & cheese and never look back.
While making bagels may seem challenging to home cooks, it's actually not as complicated as you might think. But before we get into the specific recipe and bagel-making process, let's explore a few urban myths: Do You Need a Special Type of Flour to Make Bagels? No. Bagel shops often use a type of high-gluten flour to achieve that distinctively chewy texture and to stand up to the rigors of mass production, but you can opt for more readily available unbleached bread flour and still achieve fantastic results. Plus, even though bread flour contains slightly less protein—12.5 percent compared with 14 percent for high-gluten flour—it actually tastes better.