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.” 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. You preheat the oven to 425. Now, it’s easy. I shook the pan around a bit as it went, but not sure that’s necessary. Cilantro & Spinach Pesto. 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. 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. 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.
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. 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. Cook for 5-7 minutes on one side and flip. 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.
Dilemma. What followed was one of my proudest moments as a cook.