Get flash to fully experience Pearltrees
The onset of colder weather can prompt a number of foodie casualties: iced coffee, gelato and other summer fare just doesn’t seem as appealing. But there is a bright side to the gray skies of the season: you can finally designate a countertop spot for your slow cooker until spring. We’ve waxed poetic about the slow cooker before; it’s a great method for cooking a wide variety of foods, and in particular, turning cheap and tough cuts of meat into a scrumptious meal. There’s also an added advantage to this “set-it-and-forget it” style of cooking: you can come home or wake up to a hot meal that’s ready to go with minimal active participation necessary. So, just how versatile is a slow cooker?
The other day when I made the slow cooker bacon wrapped apple BBQ chicken it reminded me of another bacon wrapped chicken dish that I wanted to make, bacon wrapped jalapeno popper stuffed chicken. The basic idea was to stuff the chicken with all of the flavours of jalapeno poppers and then to wrap them in bacon and grill or bake them. Jalapeno poppers are commonly filled with cream cheese and or cheddar cheese and they are either coated in bread crumbs and fried until crispy or wrapped in bacon and grilled or baked until cooked.
If we had to choose one simple comfort food to eat for the rest of our lives, it would be grilled cheese. Sure we would eventually have to pay for two airline seats and purchase a Neti Pot to keep our nostrils clear, but you know what, it’d be worth it. If you’re in the same boat, here are The Web’s Best Grilled Cheese Sandwiches that you can cook up and enjoy too. Sweet Hot Mustard and Jarlsberg Grilled Cheese
Save to your Collections Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon. Review this Recipe Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design.
Recipe Notes and Tips: * Garlic and ginger paste is a mix of 3:1 garlic to ginger. If you do not want to make your own, you can buy a premixed jar at Indian / Asian speciality stores. Fresh is the best!
When I made the Guinness caramelized onions for the onion cheddar quiche I could not help but snack on a few of them before adding them to the quiche and I was immediately entranced by them! While I was slowly caramelizing the onions, images were flying through my head with all of the different ways that I could use them and I wanted to try them all! I was finding it difficult to decide exactly which dish to make when I had the idea of using them in a grilled cheese sandwich and I was sold!
Few foods allow for such creativity as the humble sandwich. By definition, it’s just bread and . . . stuff. PB & J on white?
This recipe has been floating around Pinterest for some time, and I finally had the perfect excuse to try it. Between birthday parties and picnics and more picnics, I actually had WAY more than plenty of excuses. I made it once and it flew out of the bowl, so now I've tweaked the recipe and made it about four more times.
The story goes like this: Some folks from Casa Noble tequila stopped by the Men’s Health office one evening to show off their fine spirits. As I was enjoying a reposado, it struck me that the tequila had a smoky underlying flavor similar to bourbon. This, it turns out, is because aged tequila does in fact hang out in barrels just like bourbon— which gave me an idea. You see, my local corner bar in Queens, Rollin' Greens , serves up some awesome bourbon-BBQ wings. So on the spot I decided to mash up RG’s wings and Casa Noble’s tequila to create a Mexican spin on a very American bar snack. After many attempts I finally found a righteous balance of spicy(!)
I am always looking for appetizer ideas, especially around New Years time, and at Christmas this year, my vegetarian aunt came up with this one. Why my vegetarian aunt thought of meatball wellington, I will never know, but who cares, it is a fantastic idea! Her idea was wrapping each meatball individually, but I thought that was too much work. I made the meatballs into a mini meatloaf and wrapped it similar to an actual beef wellington which is normally made with a whole beef tenderloin. Instead of the mushroom paste normally between the meat and pastry crust, I made a tomato sauce that was super thick and pasty. Making the pasty sauce, a recipe is below.
Chicken tikka masala is the world’s most popular Indian restaurant dish, said Rebecca Hays in Cook’s Illustrated. Why, then, “is it so rarely made at home?” Supposedly, the dish was first created by a quick-thinking Bangladeshi chef at a London curry house. When a diner complained about a plate of chicken tikka that had been left in the tandoor oven too long, the chef combined canned tomato soup with cream, added a few Indian spices, and poured it over the dried-out tikka.
With spring officially arriving last weekend, this house could pretty much assume that soup would be a rarity for a few months. I’m just not the kind to put a hot pot on the stove during the spring and summer, unless we have some unseasonably cool weather. My husband, on the other hand, would welcome a cup of hot chili or soup almost any day of the year. But just as soon as spring finally decided to peek out, it disappeared. Gone.
This recipe is so simple and yet so elegant. Salmon fillets are quickly marinated in Thai sweet chili sauce, soy sauce and ginger and then broiled until caramelized on top. Begin by making the marinade. The only thing you have to do is grate the ginger because the other two ingredients come straight out of jars. Be sure to use a good quality sweet chili sauce. My two favorite brands, which are both widely available, are Mae Ploy (pictured above) and Thai Kitchen.
[Photo: Blake Royer] I'm not sure I'll ever quite tire of the magical combination of garlic and chile—when a recipe begins with a little olive oil and garlic and a pinch of crushed red pepper flakes, I know we're off to a good start. I'm even more inclined when the involved recipe requires about 10 minutes of cooking and hardly any chopping to boot. I pulled this one from So Easy by Ellie Kreiger, which is full of health-conscious recipes that pack a lot of flavor.
Not being a fan of chocolate covered strawberries, I was happy to find these CHEESECAKE stuffed strawberries on The Novice Chef . You only need a few ingredients to put these together and they turn out to be quite impressive. Try them - you won't be disappointed!