Garlic butter roasted mushrooms. A repeat offender in the lede-burier category, let me begin with what matters: this is absolutely my new favorite quick and obsessively delicious way to prepare mushrooms. And now, a story. Once upon a time, I was a vegetarian who loved going to steakhouses. A friends birthday would approach and out of kindness to me, they’d start talking about gathering friends at a restaurant that had vegetarian options and I’d beg them to go to a steakhouse instead. “It’s your birthday! I know you want a steak! You deserve a big fat juicy slab of steak,” I’d try to coerce.
If only I knew the secret: escargot! I found this recipe a while back on Gourmet.com, something that hadn’t made the cut of what had to have been their final issue (moment of silence, but do you know what’s almost as wonderful?). Garlic Butter Roasted Mushrooms Perfect as can be from Gourmet.com Preheat oven to 450°F with rack in middle.
Zucchini fritters $2.08 recipe / $0.35. A Cozy Kitchen » Homemade Corn Dogs. Whenever the cafeteria in middle school served corn dogs, I was super psyched. And every time I’d go to the State Fair, getting a cotton candy and a corn dog was a total must. But nowadays, after having watched a lot of food documentaries, I kinda steer clear of them. I love corn dogs. I love hot dogs. The Runaway Spoon » Caprese Tart. A few years ago, in the hot, hot summer, we had a big storm that knocked out power for over two weeks. They say it was a wind storm, but we all called it Hurricane Elvis. As it was summer, many people were away on vacation, had vacations planned, or just left town during the power outage. But I was a busy little event planner and had a wedding and a private event to plan and execute, so no leaving town for me.
I lived in my hot, hot house with no lights and no air conditioning for the duration. My parents had two giant trees fall on their house, then breezily left for a planned trip overseas with the parting words “we expect the trees to be gone when we get back.” So despite the catastrophe, I was a busy little bee. As it happened, this was the first year I had planted a garden in my newly constructed raised beds.
But this year, I have re-entered the wannabe gardener world. Caprese Tart I use a rectangular tart tin, but a round tin will work just as well. 45 round cherry tomatoes 1 egg. Avocado salad | What's Cooking Mexico. Mexico’s population is predominately Catholic. That means that meat (with the exception of fish) must be avoided every Friday of Lent. My parents had to make arrangements at the restaurant to serve meatless dishes during this period. Some of the most popular ones, that I remember, were tortas de papa, fish soups and stews and ensalada de aguacate (avocado salad) I am not religious (and actually I didn’t even know Lent was upon us after preparing this dish), but I thought to share this memory and a little bit of this Mexican tradition with you.
Wash the avocados. ¡Buen provecho! Baked Beef Stew | The Three Cheeses Food Blog. Right now is probably one of the few times of the year when weather in the northern and southern hemispheres is roughly the same. Cool, but with the occasional gloriously sunny day. And the occasional stretch of really cold rainy days where all one craves is a wonderful, thick stew.
I don’t have a solution for the rain, but this baked beef stew recipe will at least help you out in the “What’s for dinner?” Category. This was my first-ever baked stew attempt, and probably the first time I’d ever eaten a baked stew, too. The inspiration for this recipe comes from a few places—a desire for Julia Child’s beef bourguignon, a find of some particularly cheap cuts of beef, and an attempt to not use a slow cooker. This baked beef stew is quite simple to make, and while it requires a few hours in the oven, it’s well worth the wait. Baked Beef Stew Serves: 6-8 Cooking time: 20 minutes hands-on, 2+ hours baking Difficulty: Easy Ingredients: Preheat your oven to 325 F / 160 C. Chicken Pot Pie with Puff Pastry Crust Recipe | Seasons and Suppers. Martha and I go way back. Years and years, actually. And somewhere along the way, we had a bit of a falling out.
As I recall, I had tried several Martha recipes that just didn’t work out. Not even that I didn’t care for them. Fast forward many years and I’m older, mellower and much more forgiving. Martha did not disappoint this time! Of course, left-over chicken, poached or baked chicken breast meat and/or store-bought broth is just fine here. Summary: A hearty chicken pot pie made easy with store-bought puff pastry for the topping. Ingredients Instructions Do ahead: Thaw puff pastry and the roll out on a lightly floured surface into a 1/4-inch thick square or rectangular larger than the dimensions of your baking dish (or dishes) by about 3 inches on each side. Prep time: 20 min Cook time: 35 min Total time: 55 min Number of servings (yield): 8 My rating 5 stars: ★★★★★ review(s)
The Creative Pot: Beef Chow Mein. If you really want to put a smile on TheHusband's dial, there are a few things you can do. Agree to watch a "boy" movie with him, ply him with a catalog* or two, (preferably showcasing the newest electronics) or treat him to one of his favourite meals: Hotdogs - with real German sausages or good old cheesegrillers (the cheesier, the better)Pizza - homemade or takeaway, either will doChinese takeawayAnd if Chinese takeout is your chosen bribery tactic smile generator, there is one dish that will warm TheHusband's heart above any other. Chow Mein. Whether it's beef, chicken or pork is irrelevant, the thing that's non-negotiable is that unmistakably umami sauce coating the noodles.
There isn't even a lick of glamour about a big bowl of greasy chow mein but this doesn't faze him. In fact, he is of the opinion that more is more. So it was only natural that I had to attempt this classic at home. Luckily for me chow mein could not be easier to make. Smile generator? *the man is a catalog addict. Recipe for Risotto Milanese at Life. You may have to excuse me for the teenybopper that is about to pop out during this post.
You see, about 2 weeks ago, I had the wonderful opportunity to meet one of my favorite bands. A band whose music makes me smile, makes me dance and brings back memories. A band who is as inspirational and caring as people as they are talented musicians. A band I have been a fan of for, oh, the past 13 years or so. And what does a 26 year old food blogger do when she meets her favorite band and tries her best not to squeal like a girl half her age? If you’ve known me for a while or have been following my tweets on twitter then you already know that I’m talking about Hanson. I would be lying if I didn’t say that I was freaking out just a little bit when I got the e-mail telling me that I had won a meet and greet. But as it turns out I didn’t really need to be worried. Isaac and Taylor Hanson Zac Hanson These pictures were taken during The Walk by my new friend Mandy McGee.
Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing. When looking for a tasty salad on the Internet I came across this one from Jehan Can Cook. It sounded perfect. I love all the ingredients and flavors used so I was really excited to try it. It was so quick and easy to make and tasted fantastic. We all really loved this salad. The dressing was delicious and the salad was filled with great textures and flavors. Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing: 1 pint grape tomatoes1 ripe avocado2 ears of fresh sweet corn2 tbsp fresh cilantro, chopped Remove husks from corn and grill over medium heat for 10 minutes. Honey Lime Dressing: Juice of 1 lime3 tbsp vegetable oil1 tbsp honeySea salt and fresh cracked pepper, to taste1 clove garlic, mincedDash of cayenne pepper Add all the dressing ingredients in a small bowl and whisk to combine.
Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Baked Onion Rings « Rebel Without a Sauce. I have nothing against food that are fried in a vat of hot oil, I’m just against the vat of hot oil. If anyone were to accidentally burn any part of themself with that boiling inferno, it would be me because I am that clumsy. One time, I was doling out bowls of steaming hot soup so I had the ladle in my right hand and a bowl in my left. I got distracted mid-pour for like, 3 seconds and ended up with a scalded left hand. So yeah, grace is not my middle name. Not a fan of deep/shallow/any other form of frying? Before I continue, I would like to present you with the onion I used for this recipe.
Baked Onion Rings *from MarthaStewart.com* 1½ cups cornflakes ½ cup plain dried breadcrumbs (I used panko) 1 large egg ½ cup low-fat buttermilk (I made my own) ¼ cup AP flour ⅛ tsp cayenne pepper (I used paprika, and definitely more than ⅛ tsp!) - Preheat oven to 450°f/230°c. Guys, I’ve finally found the perfect “accessory” to my high-speed hamburger. Their fate willmight change in the next hour. Creamy Fajita Pasta. Ooohh, YUM. This tastes like a fajita, only instead of a tortilla you get to eat this with pasta. I like eating pasta. If you tell me to toss something with pasta I will. I found inspiration from this recipe over at Pioneer Woman and made just a few small changes.
I recommend going on over to her site if you plan on making this because her instructions put mine to shame. 2 chicken breasts, cubed 2 bell peppers (orange and red), sliced 1/2 onion (I used white), sliced 4 cloves garlic, minced 1 c chicken broth 1 c heavy cream 1/2 lb pasta (I used thin linguini) 3 T seasoning (I used a combination of paprika, salt, black and white pepper, cayenne, garlic powder and a spoon of tandoori masala just for the heck of it). Marinate chicken in 2 T of seasoning for about 30 minutes. Tyler's Ultimate Chicken and Dumplings. Spaghetti Pie. Spaghetti Pie by Rebecca May 25th, 2010 // Dinner, Recipes I’m a big fan of local restaurant and marketplace called Clementine.
Every time I stop to pick up something there I notice they have a spaghetti pie in their to-go section. I have never actually eaten it but it looks SO GOOD that I decided to try to recreate it. Spaghetti Pie Recipe Prep Time: 15 mins Cooing Time: 30 mins Ingredients: 2 large carrots (peeled and diced) 1/2 pound spaghetti 1 15 oz jar good tomato sauce (I use Roa’s brand) 1 cup part skim ricotta cheese 1 egg 1 1/4 cup part skim shredded mozzarella cheese 8 to 10 mini meatballs 1 teaspoon oregano salt & pepper Preheat the oven to 375 degrees. You might also like... Idaho sunrise-a breakfast | the domestic mama and the village cook. This is simplicity at it’s best. A leftover baked potato. Eggs, cheese, and bacon. cut the top off a potato and scoop out a bit of the inside.
Add salt and pepper and a spot of butter. crack an egg into each potato and bake at 350 for 20min. Betcha can’t eat just one… so…what are you making for breakfast tomorrow? Idaho sunrise-a breakfast 4 previously baked potatoes4 tbs butter4 medium eggsscallions, bacon, cheese for garnishsalt, pepper Slice a portion of the potato lengthwise so you are able to hollow it out to make a bowl.Place 1 tbs of butter on each potatoCrack an egg in each potatoSprinkle with desired toppings and seasoningsBake in a preheated 375 oven for 17-25 minutes or until eggs are just set. *recipe came from my mama- I was told it’s based on a cookbook called “The Supper Book” by Marion Cunningham.
Grilled cheese reinvented. | jana laurene. Broccoli Cheddar Twice-Baked Potatoes | Cate's World Kitchen. Yesterday was a huge day for me: I purchased cheese for the first time in 6 months. The Costco (yes, there’s really Costco here!) We went to had a decent selection of cheese, but a lot of it was really expensive and only came in gargantuan packages. I would have loved to get some gorgonzola, but 2 pounds seemed like a little much. So I sensibly opted for a large block of medium cheddar. I knew I could use it in all sorts of recipes and could easily snack on way too much of it (which I’ve already done). I’m definitely planning on making a nice big pot of my favorite Macaroni and Cheese, but first I decided to whip up some of these twice-baked potatoes.
I debated whether or not I should cook the broccoli before I used it in the filling, and I’m glad I didn’t. Broccoli Cheddar Twice-Baked Potatoes Ingredients 4 medium-sized baking potatoes 1 cup finely chopped broccoli florets 1/2 cup (loosely packed) shredded cheddar cheese 2-4 tbsp milk (or more, as needed) salt and pepper to taste. Southwestern Black Bean Salad. This salad is great for numerous reasons: the ingredients are incredibly cheap, it's healthy, easy to make and includes avocado (a sure way to make any dish at least twice as delicious).
We usually eat it with pita chips and tend to have enough leftovers for breakfast the next day; the longer you leave it marinating the more flavorful it becomes so it's improved by a night in the refrigerator. It also tastes good with chopped orange bell pepper and I'd like to try it with quinoa sometime. We brought this to a potluck before and it was a big hit! Southwestern Black Bean Salad(originally found here) 1 15.5 oz can black beans, rinsed and drained9 oz frozen (or canned) corn, thawed1 tomato, chopped1 avocado, chopped1/4 cup red or white onion, diced1 scallion, chopped1 lime, juice of3 tbsp extra virgin olive oil1 tbsp cilantro, choppedsalt and fresh ground pepperMexican chili powder, a few pinches Combine beans, corn, tomato, onion, scallion, cilantro, chili powder, salt and pepper. Madeline's Adaptations: Potato Latkes. Cheesy Broccoli-Potato Mash | Sweet and Savory Tooth. Not Your Aunt’s Creamy Potato Salad « VEGAN VISITOR.
Pierogies Recipe at Epicurious.