Soups. French onion soup is a very easy recipe. So, it’s a little ironic that this American French onion soup is an attempt to make things even easier. Then again, taking ideas that don’t need improving, and changing them anyway, is a time-honored American tradition. Instead of going “French” on the onions, and cutting thin slices, we’re doing more of an extra large dice. I like the flavor and texture this cut provides, and there’s no danger of being chin-slapped by a long, steaming strand of onion. To make the caramelizing step a bit easier, we’re going to use the oven. The last Americanization is a departure from the classic gruyere cheese. Regarding the ominous vinegar warning in the video – I think a little touch of sherry vinegar really balances the flavors perfectly, but like salt, everyone’s palate is different.
Anyway, spring weather means plenty of cool, rainy days, and what better way to enjoy those than with a nice bowl of onion soup? 3-4 sprigs fresh thyme buttered croutons. All-Day Meatballs Recipe. The Best Macaroni and Cheese I've Ever Made. We make a lot of mac and cheese at my house. Not the orange, powdery mac and cheese, but the real stuff. The winter makes mac and cheese some how imperative in one’s weekly diet. Well, maybe not at your house, but it most definitely is at ours. Despite my endless attempts at making totally fabu mac and cheese (and believe you me, there have been more than a few), I can hands down say that this weeks most recent recipe was a superb victory. The Best Macaroni and Cheese Ever1 (8-ounce) package elbow macaroni, cooked and drained 2 tablespoons butter 1 clove garlic, crushed 1 teaspoon onion powder 2 cups whole milk 1/4 cup all-purpose flour 6 cups sharp cheddar cheese 2 cups panko breadcrumbs 1/2 cup butter, melted Preheat oven to 400 degrees.
In a small bowl, stir together the breadcrumbs and melted butter. Shredded Chicken Enchiladas | a sweet pea chef. Spin-Art Pasta. I was 19 the first time I tried it. It was during those experimental college years, where peer pressure makes you do things you wouldn't normally do. Things I wouldn't dream of doing now - like staying up past 11 for no reason, going to football games and taking a Country Western Social Dance class.
(Actually that last one is a lie. I'd totally take it again if I could. Another thing college introduced me to was all kinds of incredibly tasty and very bad-for-you foods, usually late at night. One of those foods was spinach artichoke dip. My roommates were the ones who convinced me I needed to try it. For years I fed my addiction until the sad day when I calculated the calories in spinach artichoke dip. Anything with the word "casserole" in it doesn't fly with my husband (I think he can even sense when I'm thinking of calling something a casserole) so after brainstorming a bit I went a slightly different route and made pasta.
Spinach Artichoke Dip Pasta HeatOvenTo350Published 05/11/2011. Crispy Chicken Fingers « Chicken. Chicken Fingers – the food of gods. Well, if they are into chicken fingers. But they definitely have to be. I can see no other way for them. These thin strips of lean chicken meat which are seasoned, breaded and then fried to pure crispy perfection are the best thing to prepare for that special someone that you want to see completely happy and satisfied.
Whether they are your kids or your man, they will love you forever …and beyond! It’s been tested. Here are the ingredients. 1. 2. 3. Try to make them really thin. 4. Don’t worry if your strips are not even in shape. 6. 7. 8. 9. I usually use two forks to press the crumbs on the chicken to adhere. 10. 11. 12. Then remove from the pan and serve. Oh, my. I served these yummy chicken fingers with cooked potatoes. They can also be served with some fries, over a salad or in a bun. And, to make the things a lot more interesting, add a little ketchup, or mayo or some honey mustard sauce even. Enjoy, dear friends! This is good! T-Bone Steaks with Garlic Parsley Sauce Recipe : Paula Deen. Spaghetti with Garlic and Olive Oil | cheesecake for all. Most of us believe that the pasta is not cooked enough if it’s not very tender, more transparent and not chew at all! I used to ask my mother whenever I help her cooking specially pasta the same question again and again, is it done?
And tells me the same replay “wait till it get transparent and very soft” .. when it comes to me I didn’t like it cooked this way, I wasn’t that kind of believers as well .. I always liked my pasta to be chew and not over cooked! At that time I know nothing about al dente, all I knew is that the pasta tastes good this why .. that’s it .. I even thought I have strange taste toward food! When I came to know what al dente is, I never cooked pasta again, why? I always had the thought of combining olive oil, garlic and pasta .. no cream .. no tomato .. Usually, I don’t stick that much to the orginal recipe, and I don’t know why! Spaghetti with Garlic and Olive Oil Adapted from The Best 30 Minutes Recipe, serves 4 to 6. Ingredients you need 1 pound spaghetti 1. 2. 3. Penne Alfredo with Bacon and Broccoli. I still remember the first time I had Alfredo sauce. I was at Olive Garden with a friend and she ordered a side of Alfredo sauce for dipping her breadsticks in.
I didn’t even know what Alfredo sauce was and (this is embarrassing) I thought it was going to taste like Ranch dressing when I got my first glimpse of it. (Even more embarrassing, this was just about 5 years ago. Oh, how far I’ve come…) My life changed for the better the moment I licked that luscious cheese sauce off of that soft, pillowy breadstick. (I apologize if that sounded a bit dirty. I went home and within a week I was making my own Alfredo sauce. It was torture. Not only did I hate making that recipe, it wasn’t even that great. Didn’t that Alfredo recipe know that I had television to watch and phone calls to make and toe nails to paint? I pretty much gave up on Alfredo sauce that day. Butter, heavy cream, and Parmesan cheese. I’ve been wanting to share that sauce recipe with you ever since I started this blog.
Bacon. Chicken Stroghanoff. We had some random cool day this summer that had me craving comfort food. Normally, comfort food would equate to spending a lot of time preparing a dish but in this case, you can certainly have a comforting meal in less than 30 minutes (if that!). With some chicken and mushrooms on hand, I was glad to come across this recipe for Chicken Stroghanoff. Browned chicken breasts is dressed with a creamy mushroom sauce and served atop sour cream and chive mashed potatoes.
Quick comfort food is possible! Similar to beef stroghanoff, this chicken version is just as delicious and even faster to prepare. Season chicken with salt and pepper. Meanwhile, to the same skillet, add 2 teaspoons oil and heat up until hot. Turn heat to high and pour in Marsala, scraping brown bits from bottom of pan with a wooden spoon. Turn off heat and whisk in sour cream, stirring until smooth. Remove chicken from oven and add it to the pan.
Beef Empanadas | Handle the Heat. Baked Pasta with Spinach and Cheese « First Look, Then Cook. Macaroni and Cheese is definitely a fan favorite in our house, although my kids prefer the kind made out of a box that sits on the shelf in the pantry. Ok, yes, I have to admit, in a pinch it is not bad – but definitely not something I would choose to eat. Mac-n-cheese is not just for kids though – you can definitely find it on the menu of trendy restaurants, but usually they have some fancy type of ingredient mixed in to make it “different” – like truffles – and yes, who wouldn’t fall in love with truffled macaroni and cheese? Believe me, I have – and it is incredible. The crazy thing, my daughter was the one that ordered it, and she couldn’t get enough – this was after she complained that she didn’t want truffles in her macaroni and cheese – she just wanted it plain.
I was actually hoping she didn’t like it – more for me! Ingredients Preparation Preheat oven to 350°. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Serves 6 Like this: Chicken and Black Bean Green Enchilada Rice Bake. Simple dinners are a must during the busy weeknights, so I developed this speedy chicken and black bean green enchilada rice bake. Try saying that 3 times fast! Lol Check your pantry, chances are you will have just about everything to make this for dinner tonight without going to the grocery store. Next time you bake or crock pot chicken breast, do yourself a favor and make double the amount and freeze half for another dinner. Make sure you check out my Creamy Peanut Butter Chocolate Chip Tart that I developed for Kraft! Take a peek at how quick dinner will be with my simple recipe, hope you enjoy!! Here’s your line-up of ingredients…left: rice, olives, green enchilada sauce, chicken, tomatoes, black beans, cumin, sour cream and cheese.
Place your chicken into a large bowl and add the green enchilada sauce. Add your sliced olives and diced tomatoes. Add 1/2 Cup sour cream. A little salt and pepper. McCormick Gourmet has an incredible Roasted Cumin you must try. Give it a good mix! Enjoy! 1. 2. Shepherd’s Pie | Cast Iron Foodie. Naked Turkey Burgers with Sauteed Spinach and Mushrooms. I don’t usually crave hamburgers. (Unless I’m pregnant, then the cravings are severe.
I have been known to get emotional about my burgers while pregnant too. One time I balled when Brett screwed up my order. I only wanted meat, cheese, and the bun. I am not pregnant but I’ve been craving burgers lately. I could have cried they were so good. The sauteed mushrooms, spinach, and garlic add great flavor so there really is no need for extra saucy stuff. Naked Turkey Burgers Ingredients 1/2 lb extra lean ground turkey burger, thawed (you can also buy the pre-made, but still uncooked, turkey burger patties from the store) 1/2 tsp Season All dash salt and pepper 1 tomato, sliced 3 cups fresh spinach 1 1/2 cups fresh, raw mushroom slices 1 tsp minced garlic 1 tbs olive oil Instructions If you are using pre-made turkey burger patties season both sides with salt, pepper, and a dash of Season All.
In a medium-sized sauce pan heat the olive oil over medium heat. ***you want to do steps 2 and 3 simultaneously. Manicotti stuffed with spinach & ricotta « Teacher by Day – Chef by Night. I originally made these as stuffed shells but had some manicotti in the house and returned to this filling since it was so tasty! Stuffed Shells and Manicotti were not an Italian food that I grew up with (or had ever made before this year), probably because they are not as easy as most other pastas. With just a little bit of time (assemble the night before – the way you would lasagna) you can have the awesome flavors you want and crave with the beautiful presentation you deserve! So next time manicotti OR large shells are on sale, pick up a box and try this filling out for yourself, I promise you’ll be happy you did! (and feel free to use as many or as few containers to prepare this in like I did – you can even make more than one night’s dinner ready to go and just leave in the fridge or freezer) before the oven - because let's face it.. once cooked they just don't look as pretty!
Manicotti [adapted from Handle the Heat & Two Peas and their Pod] Preheat the oven to 350 degrees. Garlic Knots | Garlic Knots Recipe. Even since I saw the garlic knots on Just a Taste, I have been wanting to create those cutesy bread in my kitchen. When it comes to baking, I like recipes that are simple to make, and hopefully with store-bought ingredients. This garlic knots recipe is exactly what I am looking for, using a pre-made frozen pizza dough that you can get at practically any grocery stores… I have made these garlic knots three times and they were gone as soon as they were out of the oven. They are as addictive as my other favorite: Brazilian cheese bread. Another thing that I love about this garlic knots recipe is that it was actually fun making them, especially the tie-the-knot step. The only tough part was rolling and stretching the dough, which was rather stiff even after thawing. The garlic-butter-olive oil-parsley mixture couldn’t have been better—garlicky, buttery, and aromatic.
Try this easy garlic knots recipe. How forzo I've Come. I live one block away from my old high school. I also live within walking distance to many amenities so I frequently walk past my old school on the way to the grocery, gym and pharmacy. It is a large school that occupies an entire city block, so I am usually in front of the old buildings for quite some time on these walks. Every now and then I can't help but feel a little nostalgic.
I gaze at the brick structures and think what my life used to be like when I spent so much time within their walls. As I walked back from the gym this morning my mind turned to these types of thoughts and I was reminded of how I felt about the world at the tender age of 16. I thought I had it all figured out and that there was nothing left to learn. In order to try and lighten my mood I turned my wandering thoughts to food - one of my favorite topics. One ingredient in particular that I don't even think I knew about until college was orzo. Lemon Pepper Shrimp Scampi Adapted from Cooking Light March 2009 1. Spring Vegetable Soup. From the kitchen of One Perfect Bite...Then God said, "Let there be light," and there was light. Except in Oregon. Dense fog has swallowed the ridgeline that's normally seen from the kitchen windows and only patches of green are bright enough to poke through it.
It's an eerie way to begin the day. I usually don't think of making soup at this time of year, but Spring here has been cold and wet and our days have been slow to warm. A light, but steamy, soup will help thaw the chill brought in from the garden and slowly warm both body and and soul. I wish I had a romantic tale to tell about this minestra, but, truth be told, it's usually made from remnants left in the vegetable crisper.
Directions:1) Heat olive oil in a medium-sized pot over medium heat.2) Add onion, fennel, leeks, and garlic and saute, stirring frequently, until they begin to soften but not yet color, about 5 minutes. One Year Ago Today: Tomato Coconut Rice Two Years Ago Today: Old-Fashioned Blackberry Pudding. Chicken Enchiladas Verdes - Daring Cooks May Challenge. From the kitchen of One Perfect Bite...The Daring Cook's challenge for May was hosted by Barbara of Barbara Bakes and Bunnee of Anna + Food . The recipe they selected was a Stacked Green Chile and Grilled Chicken Enchilada which can be found here. I opted to make a tomatillo salsa verde using a recipe I've had for years, but I made the corn tortillas from the one Barbara and Bunnee provided for us.
I have a neighbor who assisted me with equipment and advice that made the tortillas possible. Even with help, mine were a pretty raggedy affair. Fortunately, my efforts were hidden by copious amounts of sauce and no one, other than me and a neighbor sworn to silence, was the wiser. I can say with certitude that corn tortillas are worth every cent that local markets charge for them. Chicken Enchiladas Verdes...from the kitchen of One Perfect Bite, courtesy of Cooking Light Magazine, January 1999 Directions:1) To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters.
Black Pepper Beef Recipe. Won Ton Soup. How to Cook Wonton Soup Video. Spinach and Mushroom Quesadillas. Chicken & Mushrooms Recipe - Almost Naked Breasts! - Foodwishes | Food Wishes - Wish Upon a Recipe. Framed Cooks: Tortellini with Basil Cream Sauce. Framed Cooks: Italian Wedding Soup. Eater's Digest Blog - Top 25 Freezer-Friendly Recipes - Food.com. Back to Basics: Chicken Noodle Soup.
Chicken Fried Rice. Lemon Pepper Shrimp Scampi Recipe. Easy Casserole Recipes – Quick and Easy Casseroles. Pasta in Lemon Cream Sauce with Chicken, Green Beans & Red Peppers Recipe. Baked Teriyaki Turkey Meatball Recipe.