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The Best Broccoli of Your Life. November 10, 2008 | By Adam Roberts | 370 Comments [Hi, I'm Adam Roberts, The Amateur Gourmet.

The Best Broccoli of Your Life

You're about to read the most popular post I've ever written in the ten year history of my blog. If you enjoy it, and want more posts like it, give me a follow on Twitter or Facebook. You won't regret it. OK, now for 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?

Then he did bite in and his eyes lit up. 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.

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.

Cilantro & Spinach Pesto

Actually there were several idiotic moments but… Anyway, I was on a tight schedule in the morning. Spinach “burgers” « I promised something a bit more “booty-friendly” and here it is!

spinach “burgers” «

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. spinach burgers Mix well in a bowl like this: Now, form into burger-sized patties. Heat a non stick skillet over med-high. 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.

Texas Roadhouse Rolls

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. 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!

Grandma's White Bread

Can you say pure comfort food!! This recipe has been in the family for generations. Potato Pancake Recipe. Copycat Pillsbury Crescent Rolls Recipe - - 365725. Salt & Turmeric: Cheesy Garlic Biscuits. Honey Butter Pork Tenderloin. 4 tbs butter 2 tbs honey 1 1/2 pounds pork tenderloin, trimmed 1/2 tsp Cajun seasoning 1/2 tsp black pepper 3/4 cup water Preheat oven to 375 degrees.

Honey Butter Pork Tenderloin

Place pot in oven and roast uncovered for 15 - 20 minutes*. *NOTE: May need to cook longer depending on the size and thickness of the 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.

Honey Spiced Glazed Chicken

It’s sweet, spicy and oh so delicious! The other day I was set on not going to the grocery store. 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.

The End of Chicken Parmesan As You Know It

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. Dilemma. What followed was one of my proudest moments as a cook. UPDATE!! Ingredients: 2 tbsp olive oil 2 cloves garlic, crushed hot red pepper flakes, to taste 6 boneless skinless chicken breasts (I used 5, but they were huge!)