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Aguas Frescas Can I pleeeeeeeeeease meet the man or woman who invented Agua Fresca? I’ve got a hug, a kiss, a handshake and a future newborn that I’d like to name after them. I’m serious. Ok, so perhaps I’ll never meet the person who decided to add fresh chunks of fruit to water and ice. We’ve been running around East Los Angeles quite a bit lately and our taco and mole journeys inspired us to come up with a few aguas frescas ourselves. Pineapple Ginger Agua FrescaIt’s so interesting to me how pineapple and ginger become light and delicate without losing their flare when diluted with plenty of ice and water. Ginger Simple Syrup 3/4 cup sugar 3/4 cup water 3 pieces of fresh ginger cut into coins Bring water and sugar to a boil and then add the pieces of ginger. For the Drink: 4 cups fresh pineapple with 2-4 cups of water to blend 8-10 cups of water Puree the fruit and water in batches and then strain to remove any seeds or pulp. Cucumber Lemongrass Agua FrescaAh, my heart be still! Aguas Frescas
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Receta de mojito de coco - El mojito de coco es una de las variantes más caribeñas de este cóctel. La leche de coco puede ser algo pesada, y tiene un alto contenido en vitaminas y proteínas. Ingredientes Hielo picado. 2 limones. 200 ml. de leche de coco. 100 ml. de ron blanco. 5 hojas de menta. Empezamos cortando los limones en pequeño pedazos. Lo colocamos en el mortero junto con las hojas de menta y lo empezamos a machacar todo bien.En un vaso grande añadiremos un poco de hielo picado y luego el jugo de limón bien mezclado con las hojas de menta. ¿Te ha gustado esta receta? Receta de mojito de coco -
Roquefort Stars in a Delicious Sauce for Roasted Pork Tenderloins Roquefort Stars in a Delicious Sauce for Roasted Pork Tenderloins If a dish I’m cooking has Roquefort in it (or even near it as a garnish), my spouse, displaying a near-Palovian response, can’t wait to try it. Imagine then his excitement when I recently served roasted pork tenderloins topped with an unusual Roquefort sauce. I discovered the recipe in a small French community cookbook given to me by a Parisian friend. Roquefort, definitely the star in this entrée, is combined with crème fraîche and Dijon mustard, then spread atop and along the sides of sautéed pork tenderloins. Although my husband savors all blue cheeses, his favorite remains Roquefort, often referred to as the king of cheeses. facebooktwitterlinkedinemailsharethis pinterest Print This Recipe 1. 2. 3. 4. 5. 6. 7. Copyright Betty Rosbottom 2019 Roasted Pear Wedges Sprinkled with Rosemary 6 slightly ripe Bosc or Bartlett pears, quartered and cored, stems left on 4 1/2 tbsp balsamic vinegar 4 1/2 tbsp olive oil 1 to 1 1/2 tsp fresh chopped rosemary 1. 2. 3.
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Eating meatballs while drinking red wine instantly makes you feel like all is right with the world. Something about meatballs--rich, luscious meatballs--makes you feel warm and cozy to your core (not to overdramatize it or anything:). Luckily, Faith Durand, the executive editor of The Kitchn, agreed to reveal the two secrets to making the world's best meatballs. "My husband was quite thrilled that I made these last night," she says. Here goes... The Best Meatballs You'll Ever HaveBy Faith Durand, executive editor of The Kitchn and author of Bakeless Sweets, a forthcoming book about pudding, panna cotta, fruit jellies and icebox desserts. What makes a great meatball? A really great meatball, in my opinion, must contain three meats, starting with veal. One more note on the meat: This is the time to get great meat. The second key is your hands. This recipe makes a huge amount. Recipe: The Best Meatballs You'll Ever HaveMakes at least 60 meatballs 1. 2. 3. Thank you so much, Faith! P.S. The Best Meatballs You'll Ever Have The Best Meatballs You'll Ever Have
This is a hearty meal in one pot with corned beef, cabbage, potatoes, and carrots in a savory broth. Feeds a dozen hungry guests or plan on leftovers. Prep Time: 30 minutes Cook Time: 3 minutes Total Time: 33 minutes Ingredients: 1-3/4 pounds onions, divided use2-1/2 pounds carrots, divided use6 pounds corned beef brisket or round, spiced or unspiced1 cup malt vinegar6 ounces Irish stout beer1 tablespoon mustard seed1 tablespoon coriander seed1/2 tablespoon black peppercorns1/2 tablespoon dill seed1/2 tablespoon whole allspice2 bay leaves3 pounds cabbage, rinsed2-1/2 pounds small red potatoes, scrubbed1/2 cup coarse grain mustard, optional1/2 cup Dijon mustard, optional Preparation: You'll need a heavy-duty pot large enough to hold 4 gallons for this large quantity recipe. While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots into 2-inch chunks. Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Corned Beef & Cabbage Recipe Corned Beef & Cabbage Recipe
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Search results for avocado fries Search results for avocado fries "Crisp" is not a word that leaps to mind when you think of avocados. I had to try this to believe it. It works, it's easy, and they are delicious! Ingredients: 1 egg white 2 tablespoons heavy cream A dash of hot sauce, optional 1 avocado, ripe but not mushy or bruised Salt and freshly ground pepper 1/2 to 1 cup of crushed pork rinds or almond flour (some will be left over) 2 tablespoons grated Parmesan cheese Oil for frying, as needed Directions: Have ready a rack for drying avocado slices. Whisk the egg white in a small bowl. Cut avocado in half around the seed. Stir pork rind crumbs or almond flour, Parmesan cheese, and a little more salt and pepper together on a plate. Heat 1 and 1/2 inches of oil in a fryer or deep skillet to 375 degrees F. Recipe adapted from chef Trey Foshee at George's in the Cove in La Jolla, California. Makes 2 to 4 servings. Disclaimer: I will receive a commission from the sales of the books above. (C) 2012, Judy Barnes Baker,
How to make the perfect glamorgan sausages Strictly speaking, I suspect the glamorgan sausage ought to fall into that much-maligned category of what evangelical omnivores like to term "fake meat", being both sausage-shaped and sausage-monikered, but not actually containing any dead animals. Yet it doesn't seem to attract the same level of outrage as other vegetarian alternatives – perhaps because it's so unquestionably delicious. I suppose it's hard to feel vitriolic with crumbs round your mouth. The glamorgan sausage first pops up in print in the wonderfully Victorian travelogue, Wild Wales: Its People, Language and Scenery, but despite Wales' long reputation for fine meat, the recipe seems likely to be much older; as early as the 12th century, the chronicler Gerald of Wales remarked on the country's dependence on dairy produce. The cheese The bread Breadcrumbs are the thrifty bulking agent of the sausage. The liquid The flavourings Cheese, of course, cries out for onion. Coating and cooking The perfect glamorgan sausages How to make the perfect glamorgan sausages
River Cottage Community Recipes River Cottage Community Recipes Prepare the peppers by cutting them into long thin strips lengthwise, and then across into halves. Heat a large frying pan and add the oil, when the oil is hot add the cumin seeds and fry for a minute. Add the thinly sliced onion and cook gently for about ten minutes until the onions are soft. Add two pinches of saffron and the smoked paprika, season with salt and pepper, add tomatoes and cook for a further 10-15 minutes. Make four dimples in the pepper and tomatoes, crack a duck egg into a saucer and carefully pour into a well, repeat with the three other eggs.
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Pineapple and Green Chile Fried Rice and Beans Pineapple and Green Chili Fried Rice and Beans 3-4 tablespoons olive oil 4 fresh garlic cloves (minced) 1/2 cup cooked black beans 1/2 cup fine diced red bell pepper 1/4 cup green peas 3 cups cooked white rice (I like to use Basmati for this recipe) 1/2 cup fine diced pineapple 1 tablespoon Braggs liquid aminos (may also use Tamari or regular soy sauce) 1/2 teaspoon ground turmeric 4 green chiles (finely diced) * fine diced green onion for garnish Have all your ingredients ready and assembled next to your cooking station. Heat the olive oil in a wok or large skillet over medium-high heat. Pineapple and Green Chile Fried Rice and Beans
Crockpot Freezer Meals! | For the love of learning!! Crockpot Freezer Meals! | For the love of learning!! So we have been eating out entirely too much lately. Usually the reason is because we are very busy and don’t have time to plan and cook meals for the week. About a year ago I had prepped 14 freezer meals. They were not crockpot meals though. Prepping crockpot meals, however, is MUCH easier than meals you would bake in the oven, or skillet. Now, depending on the recipe you use, you may need to blanch your vegetables before you freeze them. So, how do you prepare for making 1-2 (or more) weeks worth of freezer meals?? Next you need to do a little bit of research. Here are the links for the recipes I used: Now write out everything you need in a shopping list. I did the Tex-Mex chicken next. Last bag!!
52 Healthy Meals in 12 Minutes or Less Being hungry sucks (it's a scientific fact). So why spend hours cooking a gourmet feast when a nutritious and delicious meal could be only 12 minutes away? Skip the grumbling tummy and cranky guests and serve up any one of these 52 healthy and satisfying meals. Breakfast Um, YUM. Say goodbye to boring toast. You can have salad for breakfast, too. This healthy breakfast is a little more of a healthy dessert, but we'll let it slide. Take a trip to the tropics with this pineapple and coconut flavored breakfast. It doesn't get much better (or easier!) This blogger has recipes for four different flavors of awesome instant oats: blueberry vanilla, chocolate banana, walnut and date, and strawberries and cream. Peanut butter toast might be a classic, but that doesn't mean it has to be boring! These "wraps" are a creative and gluten-free way to hold your B.A.T. This vegan scramble is perfect for rushed mornings or lazy-night dinners. Pizza for breakfast? Omelets are a lazy cook's best friend.
Fruits 01. Apricots The Power: Beta-carotene, which helps prevent free-radical damage and protect the eyes. The body also turns beta-carotene into vitamin A, which may help ward off some cancers, especially of the skin. 02. The Power: Oleic acid, an unsaturated fat that helps lower overall cholesterol and raise levels of HDL, plus a good dose of fiber. 03. The Power: Ellagic acid, which helps stall cancer-cell growth. 04. The Power: Stop aging, live longer and keep your mind sharp with blueberries. 05. The Power: Vitamin C (117mg in half a melon, almost twice the recommended daily dose) and beta-carotene - both powerful antioxidants that help protect cells from free-radical damage. 06. The Power: Helps fight bladder infections by preventing harmful bacteria from growing. 07. The Power: Lycopene, one of the strongest carotenoids, acts as an antioxidant. 08. The Power: These little gems are a great source of iron, which helps the blood transport oxygen and which many women are short on. The 29 Healthiest Foods on the Planet | Belly Bytes
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Diabetes Friendly Recipe: Cream Cheese-Stuffed French Toast A diabetes-friendly recipe for cream cheese-stuffed french toast. A delicious breakfast that everyone in the family will enjoy. Makes 2 servings Ingredients ¼ (8-ounce) 1/3-less-fat cream cheese, softened1 tablespoon low sugar sweet orange marmalade (such as Smuckers)4 slices 100% whole grain bread½ cup egg substitute½ cup fat-free milk1/4 teaspoon ground cinnamonVegetable cooking spray1 teaspoon powdered sugar Instructions Spread cream cheese evenly over 2 slices of bread. Whisk together egg substitute, milk and cinnamon. Cook bread slices in a large nonstick skillet coated with cooking spray over medium-high heat 2 minutes on each side or until golden. Exchanges/Choices 2 Carbohydrate 2 Lean Protein Nutrition Calories: 280; Calories from Fat: 70; Total Fat: 8 g; Saturated Fat: 3.5 g; Cholesterol: 15 mg; Sodium: 530 mg; Total Carbohydrate: 34 g; Dietary Fiber: 6-10 g; Sugars: 12 g; Protein: 19 g
For maximum flavor, marinate sirloin four hours or up to overnight. Soak wooden skewers in warm water one hour before threading meat to avoid burning skewers. Serve with steamed brown rice, orzo, or couscous to round out the meal, if desired. Makes 4 servings For the kabobs: Ingredients 1 pound top sirloin½ cup finely chopped onion½ cup orange juice¼ cup lime juice2 tablespoons chopped fresh garlic1 tablespoon dried oregano1 teaspoon ground cumin1 tablespoon extra-virgin olive oil½ teaspoon kosher salt½ teaspoon freshly ground pepperGrilled AsparagusLime wedges (optional) Instructions Trim sirloin of any excess fat and cut into 11/2-inch cubes. Stir together onion and next 5 ingredients. Pat meat dry with paper towels. For the Grilled Asparagus: 1 pound fresh asparagus1 tablespoon extra-virgin olive oil¼ teaspoon kosher salt½ teaspoon freshly ground pepper Snap off tough ends of asparagus. Place asparagus in a flat dish. (Nutrition information includes the kabobs and the asparagus) Nutrition Diabetes Friendly Recipe: Cuban-Marinated Sirloin Kabobs with Grilled Asparagus
Apple Pie Oatmeal with Vanilla Greek Yogurt | Diabetes Friendly Recipe Greek yogurt has a similar consistency to sour cream but contains more protein and less fat. If you can’t find apple pie spice, use ground cinnamon. Makes 4 servings Ingredients 1 1/2 cups fat-free milk 1 cup unsweetened apple juice or cider ½ cup steel cut oats 1/8 teaspoon kosher salt ½ Fuji or Braeburn apple, peeled and chopped ¼ teaspoon apple pie spice ½ cup fat-free plain Greek yogurt Instructions Bring milk and juice to a boil over medium-high heat in a medium saucepan. Exchanges/Choices 2 Carbohydrate Nutrition Calories: 170; Calories from Fat: 20; Total Fat: 2 g; Saturated Fat: <5 g; Cholesterol: <5 mg; Sodium: 135 mg; Total Carbohydrate: 29 g; Dietary Fiber: 2 g; Sugars: 13 g; Protein: 8 g

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