Blog Archive Garlic Cheddar Biscuits (a la "Red Lobster") Recipe. TGIF, friends.
Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria.
…oh good grief, why had I never thought of this before? The Famous “Crack Dip” I had heard of this dip about a thousand times – originally called Buffalo Chicken Dip, it’s been nicknamed “crack dip” because its supposedly quite addicting.
I thought, “hmm, anything with that title must be good!” , and then I read the ingredient list – canned chicken, buffalo sauce, blue cheese, ranch dressing….? BLECH! I’m sorry but that does NOT sound like something I would want to put in my mouth. So I never made it. Buffalo Chicken Dip (AKA: Crack Dip) 8 ounce package of cream cheese, softened 1/4 cup ranch salad dressing 1/4 cup blue cheese salad dressing 1/2 cup buffalo sauce or buffalo style barbecue sauce 1/2 cup crumbled blue cheese (shredded mozzarella cheese can be substituted) 2 boneless, skinless chicken breasts, cooked and shredded Pre-heat oven to 350 degrees F.
NOTE: Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad dressing rather than 1/4 cup of each. *I used sliced baguettes and celery for dipping…mmm, MMMM! Unfettered F-U-N . . . Rainbow Jelly Shooter! Rainbow Jelly Shooter Its been a whirlwind at the test kitchen.
The book is progressing (crossing fingers that it is going to press in early December!) , we have been working on a little something (three little somethings, actually) for Saveur.com, and about a million more actions items cropping up here and there, many of which have not received appropriate attention and are currently housed in a bin marked "anxiety provoking". One of the highlights of our week was a lovely chat with Erin over at Tablespoon.com, who mentioned that they were hosting a Double Rainbow Week, which sounded like such fun! (And it IS - featured items include double rainbow . . . donuts! So, when the weekend rolled around, rather than trolling cocktail books for jelly shot inspiration, we decided it was high time for a bit of unfettered f-u-n . . .
I love the "rainbow" gelatin technique - borrowed from the popular recipe for kids' finger gelatin. Handle the Heat » Cookies & Cream Cheesecake Cupcakes. BEST-EVER Chewy Chocolate Chip Cookies. Readers, whatever you're doing, stop.
Right now. Make these cookies NOW. I promise you won't be sorry. Well, you might be because it'll be near impossible to not eat the entire batch of these incredible cookies. Meyer Lemons — The Salty. I owe a debt of gratitude to Moroccan cooking expert Kitty Morse.
After all, she’s the one who taught me just how easy it is to make my own preserved lemons. How easy? So easy that you don’t even need a real recipe for it. I took a cooking class at Draeger’s years ago that Morse taught. It was there that she turned me on to the endless wonders of preserved lemons. They cost a tidy sum if you buy them already made in jars in fancy gourmet stores. I Am Now In The Muffin Loop. Garlicky Baked Fries. I’m never going to make garlic potato fries any other way.
These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately.
I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart. Crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. Crunchy potato skin. What goes into making chocolate bowls. Leave it up to me to mess up every recipe in the world... but on the flipside, by experiencing everything that goes wrong, I end up learning the most.I had seen these bowls from Stephanie's Kitchen, and decided it was a fantastic idea for my food independent study. ingredients: chocolate, and balloons!
First, a giant bar of chocolate all the way from taiwan! Carrot Top Mom » Tutorials, Mom Tips, Humor, and more!