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Edit Edited by Flickety, Krystle, Sondra C, Jack Herrick and 32 others Gnocchi (nyoh-kee) is a deliciously filling small potato dumpling dish. Gnocchi is very easy to prepare by mixing flour, egg, and potato. It is traditionally served as a pasta dish. Variations include semolina, ricotta, pumpkin, sun dried tomato and spinach.
Let me start by saying this could possibly be the easiest pork chop recipe ever. Seriously. Historically, I haven’t been much for pork chops. Growing up, they tended to be tough (sorry, Mom!), and even as I became an adult and started cooking for myself, I found it difficult to make tender chops. I did find over time that certain techniques (like brining) yielded delicious chops.
A lmost everyone has a cabinet or drawer filled with herbs and spices that hardly see the light of day. Instead of using a pinch of this or that, turn those herbs and spices into custom blends that will be your secret weapon in the kitchen. We’ve got five delicious spice mixes including homemade ranch for salad dressings and dry rubs, a tomato sauce blend and a classic BBQ rub for meats of all kinds. All you have to do is mix them together, store them in a (labeled) airtight container and season away! (pictured above)
Cauliflower Pizza Crust Recipe * I am a total pizza junkie. Pizza is the one food that everyone in my family likes to eat, but I find that as I get older, I don’t feel so great after eating all of that pizza dough! When I started seeing a bunch of cauliflower pizza crust recipes popping up online, I knew it was something that I wanted to try. I found a recipe on Eat.
So the thing is, I have been really craving some french onion soup lately. The only problem? No one, I mean, not one person in my family likes soup. Like, if you even try to give it to the my son, he throws his elbows up, and blocks me from any and all attempts to get soup in his mouth.
Makes 12 endive spears 30 minutes or fewer These appetizers come together in no time, and look spectacular on a large platter. The grape garnish adds a touch of sweetness to the tangy cheese and nut combination. To make the recipe vegan, replace the cheese with crumbled vegan feta and the honey with agave nectar. ¼ cup walnut pieces 1 medium or 2 small heads Belgian endive 2 oz. aged goat cheese (such as Bûcheron), sliced or crumbled into almond-size pieces 18 red or green seedless grapes, halved 2 Tbs. white balsamic vinegar 1 Tbs. toasted walnut oil 1 tsp. honey 2 Tbs. finely chopped chives
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41. Sesame-Apple Slaw Whisk 2 tablespoons sesame oil, 1 tablespoon brown sugar, 2 teaspoons each rice vinegar and soy sauce, and 1 teaspoon grated ginger. Add 3 cups each shredded apples and napa cabbage, and salt. 42. Apple Galette Toss 3 sliced, peeled and cored baking apples with 2 tablespoons each brown sugar, apricot jam and melted butter.
In case you were wondering, why yes, yes I am still alive. My apologies for the long silence around here! Between a hectic work schedule, planning my wedding, and traveling to see my fiancé almost every other week (due to that whole long-distance business), I’ve been busy in a mostly great way — though I haven’t been able to spend nearly as much time here as I’d like.
Written by Nick - I am your average, everyday, middle of the road, carnivorous, meat-osaurus rex and I can’t seem to get enough STEAK. Nothing really beats going to a great steak house to celebrate your newest promotion (Hey boss, wink wink). Even if you’re cooking at home, buying a nice cut of steak can really put a dent in your pocket book.
Tuesday, August 21, 2012 Taiwanese Noodles with Meat Sauce Recipe (Taiwanese Spaghetti!) Despite having an embarrassing amount of cookbooks on my shelves, my family’s favorite recipes are the ones I’ve riffed on from my Mom’s cooking. Earlier this summer, when we took a little vacation to visit parents, Mom made a Taiwanese noodle dish with a hearty meat sauce. To “sell” it to my kids, she called it, “Taiwanese Spaghetti.” Though, in all honesty, meat + noodles need no selling to my kids, they’ll happily eat without reservation.
I looove hot wings. Just love and adore them. Even though they are absolutely a football food, I tend to make them well into February (ahem, June...). I just love the sensation of my mouth burning from heat and my nose running because I'm inhaling vinegar. What, you don't?
Ahoy’hoy. We’ve managed to fight off the yellow bellied, land lover trolls corrupting my beloved site so I apologize for the lapse in posts. I’m most saddened by the lack of an August Booze of the Month, an atrocious loss of control on my part but I’ll make up for it in September, pinky swear.