Crispy Bourbon Glazed Salmon. I am always looking for new and exciting ways to eat fish. It has turned out that I’ve made at least one new seafood dish every week for the last month. We love seafood so much and now that the spring is coming, I find myself craving it more and more. If only we lived in an area where fresh seafood was accessible. Pittsburgh… that is not you. I really don’t discriminate when it comes to seafood. It’s my go-to way for preparing salmon. When my mom made that romano crusted fish last week, she also baked some store-bought bourbon glazed salmon that left us all less than impressed.
I was thrilled with the results. The recipe makes a good bit so you have leftovers – simply store it in the fridge and use for a glaze or dipping sauce later. It compliments the salmon so perfectly that you can serve it as the main course, in a taco, in a salad (boo!) Bourbon Glazed Salmon makes about 1/2 cup of glaze 1 pound fresh salmon 1 tablespoon coarse sea salt 1/2 tablespoon black pepper 3/4 cup bourbon. Crispy Potato Roast Recipe. Hey Guys! So…it’s still really hot out…wtf! I’m totally ready for fall…forget this, “I just don’t want summer to end” BS…I’m OVER IT! Okay, I apologize for being aggressive right there, but man does this weather make me grumpy.
There are a few things that get my mood up during weather like this: 1) My Dog (always) 2) Frequent Fro-Yo and Hawaiian Ice trips with the boyfriend 3) This Roasted Onion Dip. Remember when you were a kid and sleepovers were still the best thing ever? I do…and I also remember despite facials, mani/pedi’s and trying to “rejuvenate” our 13 year old selves there was A LOT of junk food around: pizza, pop, cookies, bin candy, potato chips, and that fake, weird, terrible for you yet embarrassingly delicious jar of French onion dip. If you are willing to brave a hot kitchen for about an hour (woof, I know), this dip is totally worth it and a delicious treat to help keep you cool (once you’re sitting and enjoying it) and leave you feeling guilt-less afterwards! Xx Jenny. The Music Time Machine. Stuffed Peppers with Tomato Basil Cream Sauce.
Veggies! Excuse me while I run and hide. Oh, hello there cream. I’ll come back since I love you. Wednesday I received a text message from Mr. How Sweet. It read, “Do you know what sounds good to me? I thought it sounded pretty good too. Come again? What is this “we” business? It must be a phase. Kinda makes me want to rethink my stance on veggies? [print_this] Stuffed Peppers with Tomato Basil Cream Sauce makes 4 peppers 4 red, green, orange or yellow peppers 1 pound ground chicken or turkey breast 1/2 onion, chopped 3 garlic cloves, minced 1 tablespoon olive oil 1 1/2 cups cooked brown rice 3/4 cup parmesan cheese 1 29-ounce can of tomato sauce (I used Red Pack) 1/3 cup heavy cream 1/3 cup chopped fresh basil salt and pepper Preheat the oven to 400 degrees. In a skillet over medium heat, add olive oil and chopped onion, sauteing until soft – about 5 minutes.
While chicken is cooking, mix the tomato sauce with the heavy cream and remaining garlic clove and heat it over low heat. [/print_this] Chevron Dresser (I’m back!) I’m 16 weeks pregnant today! I can safely say that I am done with the “morning” sickness now. Hooray!! And I’m back with my first official project since I went down for the count around Christmas time! (Thanks to Cara for holding down the fort in my absence.) For my first project back in the saddle, I chose to tackles this great dresser I picked up for $15 (I know!) Back in December. I decided to do something I’ve been wanting to for a while now… chevrons!! Then, after I was all done, I check the TL facebook page and my friend NataLee from Designed to the Nines told me that she did a chevron pattern and made a cardboard template and it saved her tons of time.
I painted it “Thistle Blue” from Martha Stewart and painted the chevrons and stripe with a hand mixed gray. Here it is! This pic is a better representation of the stain on the top: Killer casters! So I’m feeling pretty good about my first project back in the game. That’s it for now! Linking to: Crispy Shrimp Tacos. I have dinner! And it includes fresh fruit and vegetables, seafood and avocado.
Can’t go wrong there, right? Especially if your shrimp is already clean – this meal should take you less than 20 minutes to throw together. I was so excited when I found mangos at my grocery store on sale this week: 10 for $10! I knew exactly what was happening to one mango though. I think I like these better than regular tacos. And they are just so pretty and colorful. We enjoyed this so much that I’m planning on making it again Friday.
[print_this] Crispy Shrimp Tacos serves 2 1/2 pound raw, deveined shrimp (tails removed) 1 tablespoons olive oil 2 tablespoons flour 1/4 teaspoon cumin 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 mango, chopped 1/4 tomato, chopped 1/4 red onion, chopped 1/4 cup chopped avocado 4 corn or flour tortillas 1/4 cup grated cotija or cheddar cheese 1 lime shredded lettuce cilantro Make sure shrimp is clean and completely dry. [/print_this] Bagels and Lox with Avocado Spread – Tasty Kitchen. Recipe Key - Find Recipes Based on Ingredients in Your Pantry. Step-by-Step: Homemade Naan – Tasty Kitchen Blog. One of my resolutions for New Year was to make more homemade bread. I couldn’t think of a better place to begin than with one of my favorites: fluffy naan. To be honest, naan has always intimidated me a bit.
It is so delicious that I assumed it must be complicated. Luckily, I stumbled upon Prerna’s recipe for Homemade Naan and can say that is has single-handedly changed my life. Long gone are the days that I have to run to the store and purchase naan to satisfy a craving. Now I can make it at home! Not only that, but I can’t believe how simple it really is. I followed Prerna’s recipe exactly, and loved it so much that I also made a second batch with whole wheat pastry flour.
Here’s everything you need for the dough: milk, plain yogurt, baking soda, baking powder, sugar, salt, olive oil and either whole wheat pastry flour or all-purpose flour. Begin by combining all of your dry ingredients—the flour, baking soda, baking powder, sugar and salt—into a bowl. Heat a skillet on medium heat. Lemon-Herb Fish Bake.
Sauteed Plantains Recipe : Sunny Anderson. Smashed Caramelized Plantains Platanos al Caldero Recipe : Tyler Florence. Prev Recipe Next Recipe Smashed Caramelized Plantains "Platanos al Caldero" Recipe courtesy of Tyler Florence Show: Tyler's Ultimate Episode: Ultimate Pernil Smashed Caramelized Plantains "Platanos al Caldero" 5 Reviews Save Recipe Level: Easy Total: 30 min Prep: 15 min Cook: 15 min Yield: 3 1/2 cups Share This Recipe View Shopping List Cut ends off plantains, peel and slice in half lengthwise. Add a Note Categories: Easy Side Dish Recipes Side Dish Easy Lunch Recipes Lunch Sugar Fruit Lime Recipes Gluten Free Low Sodium Healthy Highly Rated 5 Ingredients or Less Surprise Me Frozen Mojito Sweet Plantains Plantains Foster Sweet Fried Plantains Caramelized Pears Caramelized Butter Tarts Caramelized Orange Parfait Caramelized Pork Loin Your Rating: Post Review Sort by Most recentOldestMost votedRatings SallyJanuary 15, 2011 I LOVE plantains...and so does my husband!
0 Comment GINA L.December 16, 2010 They were good, but needed much more time to cook in order for them to soften. Have to compliment Tyler. Dr. Pepper Barbecue Sauce Recipe at Epicurious. Creamy Tomato Soup with Grilled Cheese Croutons. It’s been a long, long week. Some weeks just seem to drag on, don’t they? I tried to get as much sleep as possible to perk me up during the day, but I suppose that my body isn’t used to it and it has just made me feel sluggish instead. Then, the other day, I started feeling kind of run down and sick, which it just the worst, but often to be expected this time of the year with the temperature fluctuating all of the time and everything. I just want the weather to decide what season it is so I can have some continuity in my life! One day it’s beautiful, breezy, and 70 degrees, the next it’s humid, muggy, and 80+ degrees. I’ve made tomato soup before, but it just wasn’t quite what I wanted it to be.
Your ingredients. Peel your garlic, place them in a tin foil “packet”, and drizzle with some olive oil before closing up. Do the same with the shallot or onion. Core your tomatoes and drizzle them with salt, pepper, and olive oil. Chiffonade your herbs and set aside. Cook time: Total time: Serves: 3. Cream of Spinach Soup Recipe. Corn and Basil Cakes. If you are anything like me, you can’t get enough of the sweet corn and basil available at the Farmer’s Markets right now. I always buy too much, I can’t help myself. This is an incredibly thoughtful way to use up what you might have left over. These savory corn-and-basil pancakes served as side dish with barbecued chicken or grilled steak are so good, you won’t be able to stop eating them. They are packed full of corn and the basil gives it a sweet, fresh flavor. Don’t leave these out of your summer line-up…they are so easy to make! Whisk flour, milk, eggs, 1 Tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth.
Stir in corn and basil. Brush a nonstick skillet (I used my crepe pan) lightly with remaining oil; heat over medium heat until hot (but not smoking). Slather the top with a little butter and just….OMG. Whisk flour, milk, eggs, 1 Tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Recipes: Fried squash cakes - by Bo del Ransi.
Bo del Ransi's image for: "What can i do with Extra Squash" Caption: Location: Image by: Tasty Browned Squash Cakes [Caption: This plate of fried patties looks and tastes compellingly like potato cakes but really they are made of shredded scalloped squash!] Blurb: Cooks are anxious to get their hands on a squash recipe that will even have squash haters coming back for seconds! Introduction: Cooks & Gardeners, your dreams of an abundant summer squash harvest no longer need to be left disenchanted about squash let go to waste. [Preparation Time: 10 minutes Cook Time: 20 minutes Yield: 16 patties Serves: 4 people] Recipe Ingredients: 1/4 cup cooking oil (canola oil) 2 cups patty pan squash, finely chopped 1/4 - 1/3 cup onion, minced 2 eggs 1/3 cup sharp cheddar cheese, shredded & packed lightly 1/3 - 1/2 cup plain flour 1/8 teaspoon black pepper, ground 1/2 teaspoon able salt [Instructions] Cooking Tip: Ready a large frying pan by placing over medium heat with half the oil added.
Serving Tip: Preparation: Ginger Steak Salad. I absolutely love steak salads, pretty much in any form. Here’s an Asian-inspired creation I whipped up yesterday while Marlboro Man and the kids were at the farm. I used things I had in my pantry and fridge, and wound up pretty much eating myself silly. It was so delicious. And it was really, really easy. You can make it, too! Here’s what you’ll need. Olive Oil. Soy Sauce. Sugar. Lime Juice. Fresh Ginger. Garlic. Fresh jalapeno, baby. Oh, and one more thing: You can’t HANDLE the jalapeno. You’ll also need sherry. Because no one buys real sherry on Sunday in Oklahoma. Or wine. No—believe me. Oh, and another thing: you’ll never buy real sherry in a grocery store in Oklahoma. Oh, and in Oklahoma you can’t buy liquor after 9:00 p.m. Thank you for listening. Brown sugar. You need a steak. Green onions. And these. You also need salad greens: baby lettuces, radicchio, endive, etc. Okay! In a bowl, measure 2 tablespoons olive oil… 2 tablespoons soy sauce… 2 tablespoons sugar… 1 tablespoon lime juice… Mmmmm.
Recipe 5 - Ham & Cheddar Salad with Wisconsin Aged Cheddar | Favorite Foods with Chef Michael Symon. Servings: 4-6 Ingredients: 2 shallots, minced (about 2 tablespoons)4 tablespoons champagne vinegarKosher salt and cracked black pepper1/2 cup walnut oil2 cups fava or baby lima beans, cooked1/2 cup basil leaves, torn and loosely packed1/2 cup watercress leaves, loosely packed3 radishes, thinly sliced1 cup walnuts, toasted and coarsely chopped1 cup (4 ounces) Wisconsin Aged Cheddar Cheese, diced6 thin slices artisanal ham, preferably rosemary ham4-6 slices grilled rustic bread Cooking Directions: Mix shallots and vinegar in mixing bowl.
Mexican. Pasta. Bread. Caramelized Onion & Prosciutto Pizza. I had some leftover pizza dough (which is the best kind of pizza dough there is) in the fridge last night, so I whipped up this yummy—and exceedingly easy-to-make—pizza. Sweet, caramelized onions…salty prosciutto…beautiful fresh mozzarella. It all marries together in beautiful harmony. Let’s just say I cried, it made me so happy. Why does food make me cry? I’m pursuing this question in therapy. Here’s what you need… Yes, I misspelled “prosciutto” on the first go ’round. It happens sometimes. I’m pursing that in therapy, too. You also need one pizza crust, which is HALF of my pizza crust recipe.
I’ve said it before and I’ll repeat: The pizza crust is better if you make it a day or two ahead of time! Basic Pizza Crust Back to the other ingredients: I love prosciutto. The first thing we’re going to do is caramelize the red onions. Throw in the onions, which need to be pretty thinly sliced. Sprinkle on some brown sugar so the onions will really caramelize. Sprinkle a little kosher salt on the dough… Sushi 101: How to Make Sushi Rolls. Note: If you missed Class 1, click here.
Printable Recipe – California Rolls Sushi rolls are all I ever want in a sushi restaurant, not that I ever go to sushi restaurants, but still. During the course of our sushi unit here on PW Cooks, we’re going to learn to make several different sushi rolls, each increasing in both complexity and decadence. But today we’re starting with one of the most basic sushi rolls: The California Roll. An essential tool used for making sushi rolls is a makisu, or bamboo rolling mat.
These usually measure around 12 x 12 and can be purchased at any Asian market—or often in the Asian food aisle of larger supermarket chains. Cody the Sushi Chef has several makisu on hand, and (I thought this was brilliant) always wraps them neatly in plastic wrap before using them. Here. He just rolled this up really quickly, but it shows how easily the rice will stick to the mat.
Repeat this several times and you have a royal mess on your hands. See? You also gain fifteen pounds. Crispy Smashed Potatoes. Mid-terms are upon us! Can you feel it in the air? I sure as hell can! I’m trying to remain calm, though, and think about how I’ve only got NINE weeks of school left until I’ve got that coveted bachelor’s degree. That’s it! Just nine weeks! I can hardly believe it, and when I think about it, it’s not that bad after all. I’ve just got to keep pushing. This is my first attempt at what I’m sure will be a regular side-dish in my house as soon as I perfect it. Your ingredients. Put your potatoes in a pot and fill with enough water to cover. Remove the potatoes from the water when they’re ready and place on a greased and/or lined baking sheet. Top with cheddar cheese, sour cream, bacon…whatever you like! Enjoy! Crispy Smashed Potatoes 6 medium red potatoes6 teaspoons olive oil3 teaspoons kosher salt + another 1½ teaspoons kosher salt6 pinches ground black pepper6 pinches dried thyme6 pinches dried rosemarycheddar cheese, sour cream, bacon, etc.
Scrub your potatoes well. Don't Make Dad Settle for Boring Potatoes: Hasselback Potatoes | The Family Kitchen.
Appetizers. Cajun Grilled Shrimp and Grits Recipe : Firecracker Shrimp, Part 2.