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Seared Scallops with Garlic Beurre Blanc - Everyday Home Cook. Seared scallops are even more special when served with this delicious, garlicky wine-butter sauce. So, when the folks over at Land O Lakes invited several bloggers to create new recipes using their new Butter with Olive Oil and Sea Salt, I knew scallops would be the perfect accompaniment! Make sure scallops are very dry.

Pat them with paper towels to help remove moisture. This will help them sear better, and more evenly. Gather the ingredients together before you begin cooking and keep them next to the stove, as the scallops and sauce cook quickly. In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside.

You may need to remove some of the smaller ones before the larger scallops, because you don’t want them to overcook. Remove scallops to serving plate; cover to keep warm. You’ll be left with this amazing browned butter and scallop bits stuck to the pan. Sea Scallops in a Bourbon Jalapeno Cream Sauce | The Blond Cook. Peanut Butter Chocolate Chip Oat Bites. You would think that avoiding going outside into the cold would mean that I have been baking up a storm around here. Sadly, that’s not the case.

It seems that I’m lacking at least one ingredient for everything I want to make. Thankfully, groceries are being delivered this afternoon. But, in the meantime, I made use of what I did have in the pantry to make these delicious little treats. These guys are so ridiculously simple to make. There’s actually no baking involved. You just need a handful of ingredients, a saucepan, a couple of minutes of stovetop time, and a spoon. I had these mixed up in mere minutes. I suppose I do have one bit of advice. In any case, I really, really like these little treats. Peanut Butter Chocolate Chip Oat Bites Ingredients Instructions Place butter in a medium saucepan.

Remove pan from heat. Stir in chocolate chips. Form mixture into 1-inch balls. Place in an airtight container and store in refrigerator. Notes Recipe adapted from All You and MyRecipes. French Onion Soup - Cuisineous. In the past week, I have made two different soups. Seriously, who does that? At any rate, French onion soup was first up and, my oh my, you’ve got to give the French a lot of credit here. While we all know the cheese is the main reason anyone orders this soup at restaurants, this week, I was having a hard-core hankering for the broth.

That sweet oniony and beefy broth is just so warming, and since I’ve finally figured out how to properly caramelize onions (see my caramelized onion panini for the full procedure), I figured I’d try my hand at this soup. Actually, whilst caramelizing the onions (yup, I said “whilst”) I realized that I actually preferred not to take them down all the way to beautiful dark brown oniony jamishness. Those were great for my paninis, but for soup, I wanted texture. I wanted to actually see the slightly white and translucent onions swimming in the dark broth. I’m going to tell you a secret about the onions I used in this soup. Um….the what? The cheese wall. Spinach and egg pizzette. This, this mash-, roast-, horseradish-, bangers-, crisps-, and goose fat-free, is one of my favorite things I ate while I was in the UK, and it’s not even British. Technically speaking, it was from a Venetian small plates restaurant, although I came to associate meals with generous helpings of gorgeously cooked spinach with the UK, as it appeared, to my delight, on so many plates.

I had spinach tangled with a duck breast at a gastropub in what felt like the middle of nowhere, spinach in small tufts on another pizza (this one alongside a perfect pint) my first jet-lagged night in town, and a perfect amount of spinach at a pub on a Sunday afternoon, kissed with the horseradish sauce that had been ladled, to my glee, over my roast, but this was my favorite. Here, spinach that has been wilted and squeezed, is re-plumped, so to speak, with creme fraiche, parmesan, salt and pepper, and is generously spread over a tiny pizza. Spinach and Egg Pizzette Adapted from Polpo by Russell Norman. Chipotle Sweet Potato Soup #SundaySupper. Chipotle Sweet Potato Soup is smooth, creamy and a little spicy! This delicious and health soup is easy to make and pure comfort food.

Since today is officially the first day of Fall, the Sunday Supper theme for this week is “Fall Foods.” I had several ideas for this one, but after making Chipotle Sweet Potato Soup, it was the obvious choice to celebrate the season. A warm soup made with sweet potatoes, that is smooth and creamy, is perfect comfort food for when the temperatures start to get cooler. A little spice from the chipotle chile adds just enough heat and depth to make it interesting. Made as-is, this Chipotle Sweet Potato Soup is vegan and gluten free. As an optional topping, I added some Greek yogurt, which was a cool counterbalance to the spicy chipotle chile. Be sure to check out all of the incredible Fall-inspired recipes below! Sweet Potato and Chipotle Soup Ingredients Instructions In a Dutch oven, heat oil over medium-high heat.

Amazing Breakfasts, Brunches, and Breads. Toast with egg. Dogadzamy sobie ostatnio w weekendy przy śniadaniach, często eksperymentując z różnymi wariacjami na temat tostów. To co widzicie tutaj, to tosty inspirowane croque madame, czyli klasycznych francuskich tostów przygotowywanych na bazie pieczywa tostowego. Ja zamiast tostowego użyłem zwykłego, pszennego i połączenie jest równie udane i ciekawe. Szczerze polecam, jeśli będziecie mieli nastrój na spędzenie rano w kuchni kilku minut. I to dosłownie kilku, bo danie mimo że na talerzu wygląda na mały rarytasik, w przygotowaniu jest banalnie proste. Potrzebne będzie: na jedną porcję... jajodwie kromki chlebadwa plasterki szynkidwa plasterki sera (ja użyłem goudy, ale to nie jest sztywna reguła)dwie łyżki masła (najlepiej klarowanego) Zacząć trzeba od usmażenia jajka. Gotowe jajko zdejmujemy z patelni i zamiast niego wkładamy kanapkę przełożoną na przemian serem, szynką i znowu serem. Przy garach: Tomasz Pstrykała: Aga Tekst: Tomasz.

Breakfast slab pie. I suspect by now that most of you are on your way to where you’re headed, physically and possibly proverbially. Maybe you have a tree to cut down or some cookies to bake. You probably have a holiday party tonight, and rooms to clean before guests arrive. You no doubt have entertaining on your brain.

We do, too. Because I have entertaining on my brain, I got to thinking about what an epic cook-a-thon many of us have headed for us in the coming days, especially with formal Christmas Eve and Christmas Day dinners, and what about houseguests? We don’t have a lot of overnight house guests because a) we don’t have a house or much spare space at all, b) we passive-aggressively discourage guests by not having a sleep-a-sofa, shh, don’t tell anyone, c) but of course you’re totally welcome to stay here if you want a 4 year-old climbing on your head at 5:45 a.m., asking if you have The Monster At The End of This Story App on your phone for him to play with?

Breakfast Slab Pie. Chocolate Hazelnut Black-Bottom Pie. The best kind of desserts, in my opinion, are those that are simple to make but give you a fantastic result. Low effort, high yield. Who wouldn’t love that? This pie is a great example of just that kind of dessert. This thing is gorgeous. I love all those layers!

There’s plenty of chocolate, some hazelnuts, and a not insignificant amount of whipped cream. There are three components to this pie – the chocolate crust, a rich ganache, and a mountain of whipped cream. This pie is more rich than sweet. Quinn and I both felt that this pie had an air of sophistication about it. Chocolate Hazelnut Black-Bottom Pie Ingredients For the crust: 6 ounces chocolate wafers (about 30 cookies)* 3 tablespoons sugar 1/4 teaspoon salt 5 tablespoons unsalted butter, melted For the ganache filling: 1 & 1/4 cups heavy cream 8 ounces semisweet chocolate, roughly chopped 1 tablespoon hazelnut liqueur, such as Frangelico 1/2 cup toasted hazelnuts, coarsely chopped For the whipped cream: Instructions To make the crust: Coffee Swirl Coffee Cake : Brittany's Pantry. Posted by Brittany Arcand on September 17, 2013 3 Comments I am so in love with this coffee cake. Adding coffee to baked goods at breakfast is nothing new. But this recipe is fun, unique, and totally feeds my coffee cake addiction. I really love coffee cake of any kind. My Mom used to make it all the time when I was a kid and even though she was partial to making them with cinnamon and streusel, I try not to discriminate. All coffee cake deserves a fair shot at my table and this one is my new favorite. Mmm. One Year Ago: Veggie EnchiladasTwo Years Ago: How T0:Make Vinaigrette & Roast BroccoliThree Years Ago: Roast Pork W/Peach & Mustard Glaze, Simple Soup Coffee Swirl Coffee Cake Recipe adapted from Mad Hungry This is a basic sour cream coffee cake with a swirl of delightfulness.

In a small bowl, combine: 2 T sugar 1 T instant coffee 1 T unsweetened cocoa powder Mix thoroughly and set aside. Homemade Mustard. Memorial Day weekend typically involves the grill, fresh and creamy salads, big servings of spring fruits and cocktails in the yard. Sometimes I don’t want to mess with the old standbys like a good burger or smoky grilled sausages, but the add-ins are fair game. Matthew shares a homemade mustard that will elevate my dinner party dishes. And gosh, it’s so easy. Happy weekend! -Maggie Maybe it just occurs in my kitchen, but I’ve noticed a small collection of condiments rapidly taking hold over the shelves on my fridge door.

I searched through my spice rack to see if any inspiration would develop, and then I came upon the caraway seeds. Giving the flavors a day to settle in gave this mustard a completely different vibe. Homemade Mustard Ingredients: 6 tbsp mustard seed, freshly ground (Coarse or fine, your choice!) Directions: Combine all ingredients in a small mixing bowl.

Lead photo styled and taken by Matthew Petrelis. Tagged as: homemade mustard Matthew Petrelis. Greek Macaroni & Cheese with Roast Garlic, Caramelized Leeks, & a Side of Greek Coffee, Plus a Giveaway! I am going home in about two weeks to visit my family and friends for the first time since Christmas, and just thinking about it made me start craving my parents' home cooked Greek food again. I've already put in a Pastichio request to my mom (thanks mom!) But my stomach has been shouting that two weeks is not soon enough. My mind tried to stay strong, telling me that all the baklava and fresh hummus would be worth the wait...but alas, I have little to no will-power when it comes to food, and so I buckled under the pressure and came up with this cheesey and gooey melange of my favorite Greek food components.

Feta, spinach, roasted garlic, sun-dried tomatoes, caramelized leeks, oregano, onions, and my little cheat ingredient, Asiago Cheese. You probably (okay, definitely, they're so gorgeous how could you not?) Noticed the beautiful sugars accompanying the Greek coffee. These are from Chambre de Sucre and they are STUNNING. Getting a bit ahead of myself there. Ingredients: 1 Head Garlic. Honey Sriracha Chicken Wings - Chew Out Loud.

I grew up in a kitchen where the fridge always showcased a prolific amount of hot sauces. My dad was the self-proclaimed King of Spice. His garden invariably boasted an abundance of hot peppers. All shapes, sizes, and colors – you name it, he grew it. A plethora of hot sauces was created out of those homegrown peppers. In addition to the DYI variety, Dad also kept an ample supply of store bought versions, like the currently popular Sriracha. Dad would consider Sriracha on the very mild side of the spice scale. Relevant side note: Hubby drowns his pho in Sriracha – yes, he’s that type of pho eater. This Peanut Sesame Noodles with Sriracha is a home run around here. These Honey Sriracha Chicken Wings leaves us no leftovers. These chicken wings are easy enough for weeknights, yet tasty enough for any weekend party.

Kick it up and enjoy! Honey Sriracha Chicken Wings These honey sriracha chicken wings are the perfect balance of sweet ‘n spicy. From: Chew Out Loud Recipe type: appetizers. Arepas for Breakfast | Alyssa and Carla. Arepas are traditional Venezuelan street food. My husband is Venezuelan, and they are one of his favorite meals of all time.

They are generally baked or cooked on a griddle, but my mother-in-law has always fried them. I’ve tried them prepared several different ways, and as an objective judge I can honestly say: there’s no question that frying is the way to go! They’re quite easy to make, but you need the right kind of flour. First, you form the dough into thin patties. But breakfast arepas are a real treat, because they’re not something you can eat every day without gaining 50 pounds. Arepas makes about 6 arepas, assume you’ll need 2-3 per person 1 cup Harina Pan 1 1/4 cup hot water pinch of salt Neutral oil (for frying) Combine all the ingredients in a large bowl.

Filling suggestions: fried eggs scrambled eggs beans your favorite cheese (suggestions: smoked cheese, feta, queso fresco, ricotta salata, parmesan) bacon or ham hot sauce P.S. Chocolate Almond Roll-Ups {Plus a Hershey’s Spreads Giveaway} I’m a big fan of simplicity. It makes life a lot nicer, doesn’t it? And, here on BoB, I hope that translates into approachable and delicious baking recipes that anyone can make easily.

Case in point: these little guys. This is one of those recipes that makes me want to put quotes around the word recipe. Because I’m not entirely sure this even qualifies as a recipe. Five ingredients, some quick assembly, a little oven time, and then… dessert! Let’s talk pie crust. I used one of the new Hershey’s Spreads for the filling. These are a great sweet treat to throw together when you need dessert in a hurry or when you just have a sweet craving you want to satisfy with minimal effort. Scroll past the recipe for details on how you can win a set of the new Hershey’s Spreads. Chocolate Almond Roll-Ups Ingredients pie crust for a 9-inch pie 1/3 cup Hershey's Chocolate with Almond Spread 1 large egg, lightly beaten 1 to 2 tablespoons slivered almonds, roughly chopped sanding sugar, optional Instructions.

Easy Chicken & Cheese Enchiladas Recipe. Looking for a creative way to use leftover chicken? These kicked-up, easy-to-prepare enchiladas come out of the oven hot and bubbly for a flavorful dish the whole family will love. Ingredients 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 8 Tbsp sour cream 1 cup (16 ounces) Pace® picante sauce 2 tsp chili powder 2 cup chopped cooked chicken 8 Tbsp shredded Monterey Jack cheese 6 flour tortillas (6-inch), warmed 1 small tomato, chopped (about 1/2 cup) 1 green onion, sliced (about 2 tablespoons) Directions Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.Stir 1 cup soup mixture, chicken and cheese in a large bowl.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish.

Tags: Dinner, Lunch, Kid-Friendly, Cheese, Chicken, Mexican. Chicken and Bacon Casserole Recipe. Grilled Chicken with Lemon Basil Pasta. Apple Sauce Mac & Cheese with Apple Sausage. Weekly Mix: Coffee Cakes. New York Crumb Cake. Paprika Chicken Soup Recipe | Crunchy Creamy Sweet. How to Make Pesto like an Italian Grandmother Recipe. Garlic Confit | A Sage Amalgam. Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce. Deep Dish Cinnamon Streusel Dessert Pizza. Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce. Homemade Grainy Mustard - Yes, Really - Attainable Sustainable. Treacle Tart. Baklava Cake. Nougat with Pistachios & Dried Cranberries. Cencioni Pasta with Caramelized Shallots in a Creamy Mushroom Sauce. Jalapeno Cornbread with Caramelized Onions. Homemade Mustard (and a Honey Balsamic variation) Challah (Baked in a Barbecue) Lefse (Norwegian Potato Crepes) Roasted Hazelnut Nutella Roulade. The Infamous Jacques Torres Chocolate Chip Cookies.

Ana Patty’s Chocolate Guinness Cake. Grilled Cheese with Pesto. Cheddar Crêpe Packets. Better Than Takeout Orange Chicken. Sugar Crusted Chocolate Chip Muffins: - StumbleUpon. The Pioneer Woman Cooks.