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. Cilantro & Spinach Pesto. Okay so before I tell you about this pesto, I must tell you about the most idiotic moment of my life, which occurred this past Friday. Actually there were several idiotic moments but… Anyway, I was on a tight schedule in the morning. I was determined to run my pitiful 2 miles and make it to my desk by 6:35am. Everything was going so well until I stepped out of the shower and realized, GAH! WHERE ARE MY PANTS?! I HAVE NO WORKPANTS! I contemplated going to work in shorts. Who was I kidding? Then, in the greatest act of sheer stupidity, I say to myself, “Hey! I know, I’m dumb. Long story short. Eesh. Me: Esther! So back to the food- this pesto.
I took out my food processor, peeled some garlic, threw in some cilantro, spinach, pine nuts, and zapped it for a few seconds. This is one of those recipes where you decide the quantities as some people are more partial to cilantro and others to spinach. Cilantro & Spinach Pesto Ingredients: Recipe: Spinach “burgers” « Spinach “burgers” I promised something a bit more “booty-friendly” and here it is! These are high in protein, low in carbs and absolutely delicious.
Now, if you’re not fond of green things.. stick around. I have something pink and fluffy later. Mix well in a bowl like this: Now, form into burger-sized patties. Heat a non stick skillet over med-high. Some may have to wait their turn, depending on your skillet size. Serve on your choice of bread product, or eat them “naked”.
I you want to know how I like them, it’s with onion and ranch on a pita. maybe even a splash of hot sauce. This post was published earlier, but…. Spinach "burgers" Author: Michelle Keith/ The Village Cook Prep time: Cook time: Total time: 1 bag of thawed and well drained chopped spinach 2 egg whites 1 whole egg ¼ c diced onion ½ c shredded cheese ½ c bread crumbs 1 tsp red pepper flakes 1 tsp salt ½ tsp garlic powder Mix all ingredients in a bowl. Texas Roadhouse Rolls. Whoever created the roll recipe at Texas Roadhouse is a genius and whoever decided to give them to guests as a "complimentary appetizer" is a genius.
What is the first thing you hear from people when they talk about Texas Roadhouse? I hear "I love their rolls," I have never heard anyone start out by saying "I love their pulled pork sandwich," have you? Don't get me wrong, they have really good food too, but their rolls are unbeatable. I found this copycat recipe floating around the blog world and I couldn't wait to give them a try. Honestly, I was extremely skeptical about these. Well, the moment you have been waiting for . . . . Texas Roadhouse Rolls - Copycat Recipe 4 tsp. active dry yeast 1/2 c. warm water 2 c. milk, scalded and cooled to lukewarm 3 Tbl. of melted butter, slightly cooled 1/2 c. sugar 2 quarts all purpose flour (7-8 cups) 2 whole eggs 2 tsp. salt Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Grandma's White Bread. As most of you know I have been working on converting my family to wheat bread for awhile and they are now getting used to it, but when the kids begged me for homemade white bread I caved!
Can you say pure comfort food!! This recipe has been in the family for generations. It brings back great memories of my grandma and I honestly had forgotten how good this bread is. It is easy to make and oh so DELICIOUS!! A HUGE thanks to my Aunt Linda for keeping the recipe going and for sharing it with me!! Grandma's White Bread Makes 6 pans or 4 if you half the recipe 2 cups milk 3/4 cup sugar 9 teaspoons salt 3/4 cup butter 6 cups warm water 4 Tablespoons yeast 24 cups flour Put the milk, sugar, butter and salt in a medium saucepan. Yum! You can use the dough to make several other things. We were in Bread Heaven! Potato Pancake Recipe. Copycat Pillsbury Crescent Rolls Recipe - Food.com - 365725.
Salt & Turmeric: Cheesy Garlic Biscuits. Honey Butter Pork Tenderloin. Honey Spiced Glazed Chicken. Honey Spiced Glazed Chicken This delicious honey spiced glazed chicken is made with chicken thighs and cooked under the broiler. It’s sweet, spicy and oh so delicious! The other day I was set on not going to the grocery store. Do you ever have those days? So I searched through the freezer and found a package of boneless skinless chicken thighs. After they defrosted I still had no idea what I was going to do. Spicy Honey Glazed Chicken Yield: 8 chicken thighs Prep Time: 10 minutes Cook Time: 15 minutes per batch Total Time: 25 minutes per batch Ingredients: 1 package boneless skinless chicken thighs (you should get about 8 thighs per package) 1 teaspoon kosher salt 1 teaspoon fresh cracked pepper 1 teaspoon red pepper flakes 1 teaspoon chili powder 2 teaspoons paprika 2 teaspoons garlic powder 1/2 cup honey 2 tablespoons apple cider vinegar Directions: Mix spices together and set aside.
Mix honey and cider vinegar and set aside. Un-tuck chicken thighs so they are flat. Items used in this post: The End of Chicken Parmesan As You Know It. Not counting pizza and spaghetti, chicken Parmesan may be the most popular Italian-American restaurant entree out there. For many years I've been trying to perfect a home version that didn’t require the breading and frying, but still offered that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce. These attempts were met with soggy, flaccid results. The problem with not frying the breaded breast is the baked-on coating just doesn’t get crisp enough to stand up to the sauce and cheese. Well, on Tuesday, February 19th, at 4:45 PM, it hit me like a giant meatball dropped from the leaning tower of Pisa (worst simile ever?). I was watching TV and saw some croutons being sprinkled on a salad. I suddenly had the answer to my crispy/cheesy coating dilemma.
What followed was one of my proudest moments as a cook. UPDATE!!