Münchner Schnittlauchsalat. Schnittlauch treibt im Frühjahr relativ früh aus. Der erste Schnitt ist farblich hellgrün und besonders fein. Daraus lässt sich ein wunderbarer Schnittlauchsalat zubereiten. Dieser Salat ist übrigens auch ein schöner Begleiter beim Biergartenbesuch. Zusammen mit Butterbrot und Radi gegessen – ein Genuss! Hier ist das Rezept der Münchner Köchin Zara Valenti: Münchner Schnittlauchsalat 2 bis 3 Bund Schnittlauch 3 hart gekochte Eier 1 Knoblauchzehe – klein gehackt – Salz Pfeffer 100 bis 150 ml Schlagsahne 2 TL mittelscharfer Senf etwas Zitronenabrieb und Zitronensaft Den Schnittlauch waschen, gut abschütteln und in feine Röllchen schneiden. Die hart gekochten Eier (8 Minuten gekocht) abschälen und in Eiweiß und Eigelb trennen.
Die Eigelbe mit Senf, Sahne , Knoblauch, Zitronenabrieb, Zitronensaft, Salz und Pfeffer verrühren. Zum Schluss die Schnittlauchröllchen und das klein gehackte Eiweiß unterrühren. Mit Salz, Pfeffer und Zitronensaft abschmecken. An Guadn! Crispy Yogurt Chicken. I love chicken legs. So does Marlboro Man. So do the punks. This means I’m always looking for new and interesting ways to cook them, since I’ve fried so many chicken legs in my life, I could fuel Airforce One for a year with the leftover oil. Plus, although fried chicken is delicious, I get a little tired of it.
I do! This is a yummy, quick way to spruce up chicken, and considering I threw the dish together with ingredients I already had on hand (translation: I had no food and was scouring the pantry and fridge for something warm and hot to fix for my ravenous family) it turned out beautifully. The fact that I actually remember the year I started using Panko bread crumbs should give you some idea as to why I can’t remember my grandmother’s birthday or important things I have to mail.
The Cast of Characters: Chicken (I used legs, but any piece of chicken will do), Plain, Unflavored Yogurt, Garlic, Parsley, Lemon Juice, Salt, Butter, and Panko Bread Crumbs. Behold the Panko bread crumbs. Orange Chicken Recipe. Today I’m back with yet another Chinese-American dish – Orange Chicken. It seems as though you can find orange chicken almost anywhere you want to eat these days.
It is most commonly found at fast food restaurants, but don’t worry, this is so much better than anything you will find there. What really makes this recipe stand out is the combination of both orange and lemon juice. Once again we are also using the deep dryer for cooking the battered chicken. Ingredients:Chicken- 2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes) 1 ½ cups all purpose flour 1 eggs (beaten) ¼ teaspoon salt ¼ teaspoon pepper Oil (for frying)Orange Sauce- 1 ½ cups water 2 tablespoons orange juice ¼ cup lemon juice 1/3 cup rice vinegar 2 ½ tablespoons soy sauce 1 tablespoon orange zest (grated) 1 cup packed brown sugar ½ teaspoon ginger root (minced) ½ teaspoon garlic (minced) 2 tablespoons green onion (chopped) ¼ teaspoon red pepper flakes 3 tablespoons cornstarch 2 tablespoons water.
Honey Sesame Chicken. Somehow I have gotten on this Asian kick lately and I'm loving every bit of it. I am finding out just how easy making these meals are and they all are so yummy! I'm also pretty darn proud of myself for totally keeping to my meal plan this week. I chose dishes to make and didn't really specify a day but the night before I needed to make dinner I would choose which one to make. It worked pretty good for me that way! I came across the blog My Kitchen Snippets quite some time ago. Grumpy enjoyed this meal very much. Mom’s apple cake. My mother makes the best apple cake, and has for as long as I can remember.
Big cinnamon-y chunks of apple nestle into a coffee cake I would call “unbelievably” moist, but really, should not be hard to believe considering that my mother is also the one who brought us another of the best cake recipes on this site, The Chocolate Chip Sour Cream Cake. The cake gets better the second day, when the apples juices seep further into the cake and I have seen the conviction of many a chocolate-obsessed/fruit dessert non-believers crumble upon trying a single slice of it. The apple cake, it’s some good stuff. Not above pilfering content for my website from my nearest and dearest, I talked my mom into coming over (and heaving up all 51 stairs–she likes to count them) on Sunday to bake the cake with me for the New Years dinner at my in-laws today. I wanted to get the recipe down, but also to get the back story on the cake recipe. As it turns out, the actual story is, uh, a little less romanticized. Grilled Cheese Academy.
Baked Eggs in Bread Bowls. This was our breakfast Sunday morning. Aren’t they cute? They were very, very good. It’s the whole egg and the toast combo all together in one nice package. These are so easy to make and wouldn’t they be splendid on a brunch buffet table? I think there are a lot of variations you could do nicely with this recipe, such as, swap out the Parmesan cheese with grated Gruyere or crumbled blue cheese to give a different taste.
I used sourdough but I think this would also be nice with onion or brioche rolls as long as they are sturdy. Any way you put these together, they will be great. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Top each egg with some herbs and a bit of cream. Place tops on rolls and serve warm. Eat with a knife and fork. Print Recipe Ingredients Directions Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg.
Grilled Cheese Sandwiches Slideshow. Steak au Poivre - The Showstopper. I have a comment on this comment, then I have a comment for the OP. To Amy: Removing to foil is simply a way to keep the steaks warm whilst resting (FOR 5 MINUTES AT LEAST… ALWAYYYS!). When the OP says remove to foil, he/she doesn’t mean to wrap them tightly. They mean to place them in a plate, and form a loose ‘covering’ of foil.
This will simply trap some of the heat and allow it to remain warm, without trapping too much moisture. To the OP and to anyone else who decides to try ‘flambe’: It is important to note: When you add cognac or any other high proof liquour to a hot pan, then ignite, you are not burning the alcohol itself, per se. . - Never light alcohol while there is an open flame/heat source. . - Notice how in the OP, they remove the pan from the stove and then light. . - Keep a heavy lidded pan nearby, just in case things Do go awry (if you follow the first 2 tips, they won’t) - Always have at least an ABC rated fire extinguisher within arm’s reach. Balsamic BBQ Glazed Chicken. A homemade balsamic bbq sauce is used to glaze chicken as it’s grilling. The result is tender chicken with a slightly sweet, and tangy taste.
Summer is one of my favorite seasons for one simple reason: grilling. We finally invested in a Big Green Egg last year and it completely changed the way I think about grilling. I could go on and on about it, but I won’t, because I’m sure I’ll be talking plenty about it in a few months when it’s not cold and wet here in the Midwest, and we actually get out to use it. In the mean time, I used a grill pan to grill up some Balsamic BBQ Glazed Grilled Chicken, and steak. It was simple and delicious, and will definitely go on my list of meals to make again! This recipe is all about the balsamic bbq sauce that you use to baste the chicken while it’s grilling. While I used a grill pan with great success, I know this recipe would turn out even better using a grill.
Is anyone else just itching for Spring to arrive? Prep Time: 5mn Cook Time: 35mn. Magic Sauce Recipe. I call this the magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. Let's just start by putting one thing out there. It's as versatile as a black dress. . - More Herb Recipes - - More Paprika Recipes - - More Quick Recipes - 1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well-crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Makes ~2/3 cup. Prep time: 5 min - Cook time: 5 min Print Recipe. Sweet Potato Gnocchi with Gouda Cheese Sauce. This morning I was looking at my home page and I realized that there is a lot of orange sweet potato and pumpkin going on. Considering the time of year I think it is very fitting. Maybe I should go red and green when Christmas comes around? Got any green and red recipes that I can try out for Christmas? In keeping with the autumn orange theme I got the idea to try a sweet potato gnocchi covered in gouda cheese sauce. The idea was to do it in a stovetop mac and cheese kind of style. I have never made a potato gnocchi before.
First and most important you need 1 pound of sweet potato. In the photos I as preparing a double recipe so that is why you see so many potatoes. Pierce the potatoes with a fork. Microwave the potato for 5-6 minutes on each side, until tender. Slice the potatoes in half and let cool. Scoop out the flesh of the potatoes and mash, you need 1 1/2 cups of mashed potato. Add Parmesan cheese, brown sugar, 1 teaspoons salt, and nutmeg; mash to blend. You have made a roux! Gnocchi. Baked Eggs with Bacon and Spinach. Do y’all remember the scene in Runaway Bride (that’s an Oscar contender if I’ve ever seen one…) where Julia Roberts realizes that she doesn’t know how she likes her eggs? You know, because she’s always turning herself into the girl that the guy she’s marrying wants to be with?
Yeah. That’s not me. I know how I like my eggs, although I will say that it depends on the day. If it’s a scrambled kind of day then I want them scrambled with NO MILK, a tab of butter, and salt and pepper. Hey, I’m an independent woman…throw your hands up at me. Now that we’ve established my egg-eating habits, though, I have to say – baked eggs are kind of amazing, an unexpected new love in my egg-eating life. Serves 2, but this can be split in half easily to make them in small individual ramekins. 4 whole eggs3-4 slices thick-cut bacon, cooked and chopped1/2 cup loosely packed spinach2 Tbsp cream2 Tbsp butter, meltedsalt and pepper to taste1/4 tsp thyme Preheat oven to 375.
So now it’s your turn – egg fan? Bacon-wrapped Jalapeno Chicken Bites - StumbleUpon. 610K+Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree.
I can’t think of a better way to celebrate the Fourth of July than with a big plate of these spicy and cheesy, smoky and crispy chicken nuggets. If you don’t like hot, leave out the jalapenos or skimp a bit. I definitely prefer fresh jalapenos over the canned or pickled ones traditionally used with nachos. Bacon-Wrapped Jalapeno Chicken Bites Author: Recipe adapted from Home Cooking with Trisha Yearwood 8 chicken tenders, flattened and cut in two3-ounce package softened cream cheese1 jalapeno pepper, seeded and finely chopped8 slices bacon, cut in half Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Get Off Your Butt and BAKE! & Impressive recipes made simple - StumbleUpon. 100 Ways to Cook… - StumbleUpon. Parmesan Roasted Potatoes - StumbleUpon.
Ok fine. I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes! These are like candy. 100% addictive. Once you stop, you just can’t stop. If you knew the amount of potatoes we consumed in a week, you’d be shocked. I’d venture to say we go through at least a 5 lb bag of potatoes once a week. And there are just 2 of us… and 1 of us eats more than his fair share. I always, without fail, make these with Yukon Gold potatoes because here’s the truth… I’m too lazy to peel the skins off potatoes. This is more a technique rather than a recipe, since you can scale these potatoes up if you’re cooking for a crowd.
You’re going to start with some naked potatoes…. Add on all the seasonings… Using your fingers, go ahead and toss everything together…. Put them in the oven for about 15 minutes. Once they are nice and golden and crispy, throw them onto a serving platter…. And then EAT!! Parmesan Roasted Potatoes. Baked Egg Boat recipe - StumbleUpon. Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. I like eggs over easy, and fluffy scrambled eggs. I pretty much like everything there is to like about breakfast. That is why I am pretty excited about these Baked Egg Boats.
They are sooo easy to make. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1. - StumbleUpon. Lunch Sandwich Round-Up - KitchenDaily - StumbleUpon. Chicken Parmigiana. This is one of the go-to dishes I make for my family of six. Rich, flavorful, and totally satisfying, we all love it, including my big, strapping cowboy of a husband. And that’s a very, very good thing. Break out the good Parmesan for this one, my friends. It’s the right thing to do. Begin with four to six boneless, skinless, trimmed chicken breasts. And please: do not be afraid of the raw chicken.
I’m actually beginning to believe fear of raw chicken is a diagnosable phobia. Place the chicken breasts inside of a Ziploc bag—either one at a time or, if the bag is gigantic like this one, all at once. I put them inside Ziplocs so that when I pound the heck out of them here in a second, microscopic particles of raw chicken will not end up across the room on my computer’s keyboard. Now THAT would gross me out the door. Pound the chicken with the smooth side of a mallet. You want them to be very thin–about 1/8 to 1/4″ thick. Add the flour to a large plate. And pepper. Then season the other side. Oh! Jamaican Banana Fritters - ThatsSoYummy.com - StumbleUpon.
How to Make Proper Barbecue Chicken | The Paupered Chef - StumbleUpon. Pepperoni Pizza Puffs - StumbleUpon. Scalloped Hasselback Potatoes | Tasty Kitchen Blog - StumbleUpon. Slutty Brownies - StumbleUpon.