Three Ingredient Chocolate Bars. Three ingredients.
Five minutes. These chocolate bars pretty much make themselves. It’s especially fun to customize the flavor, and they taste like eating the coating right off of a chocolate Dove bar. Hot Chocolate Bars. Facebook. Vegan Nacho “Cheese” My big sister came to visit from California this week.
This may be no big news to you, but really, you should be excited. Yep. My sister Megan brought with her one of the best vegan “cheese” recipes known to man. Comfort Food – Our Favourite Lemon Rice Soup. There is nothing, in my opinion, that warms you up better on a cold day then a hot bowl of soup.
Chicken phở. Last week, when the polar vortex, something that ought to be a frozen rum cocktail with an umbrella on top, but is sadly anything but, had begun to descend its icy grasp on all parts of the U.S., I made the best pot of soup of my life.
I realize I said the same — well, I technically called it “the best thing I ate in December” — about last Monday’s soup and that you think I’m being a bit melodramatic and that I need to go to some sort of calm-down-it’s-just-soup rehab for superlative abuse, but you’re only thinking that because you haven’t made this yet. Because while Monday may have been all about the parmesan brodo, by Tuesday night, we were all, “brodo who?” Goodbye, Jewish grandmother chicken noodle soup; we had a good run. Hailing back to the early 20th century, phở is a noodle soup with meat and herbs that’s a popular street food in Vietnam, often eaten for breakfast. T-Minus 2 Days: Smitten Kitchen Facebook Chat! Serves 6 Char onions and ginger: Heat the oven to 400°F. How to Make Thai Sweet Chili SauceSheSimmers. If someone asked me what I would choose as the one single dish to have as my last meal on earth, I would, of course, have a hard time coming up with an answer.
However, I am surethe incomparably magnificent combo of hot-off-the-steamer Thai sticky rice, Thai-style grilled chicken, and this beloved Thai sweet chilli saucewould be hovering through my mind as one of the top five contenders. Thai sweet chilli sauce has been a quintessential part of my life. Easy Hummus with Tahini Recipe - Grace Parisi.
Mexican Rice Casserole Recipe : Ree Drummond. Creating Tasty Mason Jar Salads. My recent inspiration from Pinterest (or Pinspiration as I like to say!) Is making mason jar salads. I saw this post many months ago and thought it seemed too good to be true. Not only did they promise that the whole process was easy, but that the salads would stay nice and fresh for five full days. That definitely got me excited. I feel like whenever I try to be proactive and make a salad in advance, it always seems to get a bit soggy. Supplies: 5 quart sized wide-mouth mason jars5 wide-mouth plastic lidsSalad makings of your choice When choosing mason jars you want to try to find the large quart-sized ones. You can stuff the jars with whatever salad contents your heart desires. 1 bag of Romaine lettuce1/2 a bag of Spinach5 chicken breasts (that the hubby grilled, yum!)
*Side Note: I tend to double everything to make 5 salads for myself and 5 for my husband. Homemade Grapeseed Mayonnaise. July 7, 2013 Homemade Grapeseed Mayonnaise by IsaChandra Makes 1 1/2 cups Total time: 15 minutes || Active time: 15 minutes.
4 Weeks to Fill Your Freezer: Baked Oatmeal (Day 4) Flour Tortillas, Gluten-Free. Finally, finally, finally I got around to developing a recipe for flour tortillas.
Chicken Tikka Masala. Chicken Tikka Masala.
Peanut Butter Chocolate Crunch ‘Blizzard’ Last night, I made a new veggie burger recipe.
Don’t get too excited though, they were crap. I’m super picky when it comes to veggie burgers and I rarely meet one that I’m happy with. Eric goes, ‘They’d be good without all the lemon…’ ‘They are rosemary lemon burgers.’ Southwestern Black Bean Burgers. Because everybody needs a good black bean burger recipe!
Tokyo fried chicken. So many places around the world call to us.
We’re so enamored with traveling that our daughter’s placemat at the table is a map of the United States. (We study the states we might visit this year, not so she will memorize her capitols. How to Make Stuffed Vine Leaves (Dolma, Tolma, Dolmades, Mahshi, Yaprak, Sarma) Last Chance Foods: Secrets For Perfect Stuffed Grape Leaves. From backyards in Brooklyn to vineyards on Long Island, grape leaves are abundant right now.
The lush, verdant leaves shade fruit that is still several months from ripeness, but now’s the time to eat the leaves. In just a few more weeks, the leaves will turn tough and stringy. Grape leaves are most often used for dolmades, which is the Greek term for stuffed grape leaves. But it’s a sad fact of life that often dolmades are sub par — the leaves are stringy or the filling is overcooked. Chef Diane Kochilas is the author of 17 books on Greek cuisine. “I think the secret is more onions than you can imagine in the filling,” she said, “because the grape leaf is briny and even a fresh grape leaf has a somewhat sour note to it.”
The amount of onions Kochilas recommends is about 10 onions for a six-person serving of grape leaves. The reason for the large amount of onions is because the grated onion and its juices caramelize as the stuffing cooks. Gluten-free Blueberry Boy Bait. Pickled vegetable sandwich slaw.