Root Vegetable Fritters recipe. Hi All!
Guess what? I’m a procrastinator…big time. For example, today’s post….I was supposed to write this last night, but didn’t. Now, I’m feverishly writing away trying to finish before Teri gets in this morning for our shoot today! Also, if you were to look at my iphone, you’d notice the screen is completely cracked…usable, but cracked. Now to food, today we have something that I never put off making if I say I’m going to do it: Root vegetable fritters! Root Vegetable Fritters Makes 16 to 20 Ingredients:1 carrot, peeled and grated2-3 small purple potatoes, peeled and grated1 parsnip, peeled and grated1 garlic clove, minced1/2 cup fontina cheese, grated1 egg white, lightly beaten1/2 cup rice flour (can substitute all-purpose flour)1 teaspoon baking powder1 1/2 teaspoons salt1/2 teaspoon black pepper3 tablespoons vegetable oilextra salt and pepper to taste1/2 cup sour cream Directions: 1. Homemade Yan Yan recipe. Hi Guys!
Do any of you have weird childhood snacks that have stuck with you all these years? I do. When my sister and I were little we were (and still sort of are) obsessed with Yan-Yans; her with the strawberry and me with chocolate, always and always. Every time we went to the Asian market with our mom, we knew we’d each be walking out of the store holding a container of yan-yans…oh the good old days. :) If you know what yan-yans are you’re cool and I like you….if you don’t, its okay…just think “dunkaroos” but replace the kangaroo cookies with yummy biscuit sticks and add two more frosting flavors and mulitple the awesomeness by 20. That’s it. Anyway, yan-yans are totally awesome and these homemade versions are super simple to make!
Homemade Yan-Yans with a Trio of Frosting Serves 6 to 8.
Mozzarella. Granola. Avacado. Zucchini. Dip. Pretzels. Individual Spinach Cheese Pies. If using fresh spinach, place spinach in a non-stick pan over medium-high heat, with a few tablespoons of water, and place the cover on for about a minute. The spinach will cook down very quickly, so stand over it and remove the cover once it’s cooked down and wilted. If you are using frozen spinach, simply cook spinach over medium-high heat to de-thaw, and excess moisture is evaporated. Welsh Rarebit (the restaurant version) I have access to Food Network (UK version) and now ya’ll are in trouble.
No, seriously, I can’t stop watching that channel—it’s so much stronger than I am. I’m smitten with Bobby Flay, have a major crush on Tyler Florence, I get all happy when I see the cheerful Rachael Ray and I cringe and quickly zap channels when I spot Giada de Laurentiis. I’ve also seen some of the most amazing recipes fly across the screen and I’ve been making so many mental notes that I now need a mental note just to keep track of ‘em.
One of them was the ‘make ahead and freeze’ version of Welsh Rarebit. Is that a novel idea or what? I got this recipe from Andy Bates, he’s my new hero. Ingredients: 5 cups cheddar 2 cups Guinness 3/4 cup all-purpose flour 1 stick butter 3 tbsp worcestershiresauce 6 tsp Dijon mustard (or 4 tsp English mustard) 2 egg yolks black pepper Directions: Here’s 5 cups grated sharp cheddar. Sriracha Cilantro Deviled Eggs. At around 11 AM, my stomach began to growl.
Just as a very loud, rather un-lady-like noise erupted from the region of my belly, this Bon Appetit article on 25 uses for Sriracha showed up in my newsfeed on Facebook. Sriracha is a tasty Thai-inspired hot sauce made from chili peppers, distilled vinegar, garlic, sugar and salt. Even if you haven’t used it yet, you’ve probably seen it — I feel like I see these bottles of vivid red sauce with green tops and a white rooster printed on the front everywhere. It’s sometimes used straight up as a dipping sauce (especially for Thai and Vietnamese fare) and is a welcome addition to many foods. Recipe for Hatch Chile Cream Cheese Spread at Life.
28 Cooks. So the other night I was at Checker's (yes, again) with some old friends of mine.
Someone ordered the Garlic Parmesan Wings. Now I obviously am not a chicken eater, but the sauce smelled so good that I immediately wanted to try and use it with something. I kicked around a few ideas in my head and had a list of things to try. Recipe for Eggplant Parmesan Chips at Life. Eggplant Parmesan is a staple at just about every neighborhood Italian restaurant.
And for good reason. It is crispy, cheesy and even though it is fried, you feel it’s a least a little healthy because anything with the word eggplant in it has to be. Right? At least that is what I was telling myself while I was devouring these Eggplant Parmesan chips. Just think of it as all the crispy goodness of traditional Eggplant Parmesan, only in bite size snack form. Traditional Eggplant Parmesan is loaded with tomato sauce and mozzarella cheese.