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Sorry Kelloggs, these Pop-Tarts will make you crumble! Greek Nachos | Not Without Salt. Whole Wheat Pitas This is an incredible Pita tutorial from The Fresh Loaf (much more detailed than mine) 2 cups flour 1 cup whole wheat flour 1 1/2 teaspoons salt 1 Tbl honey 1 packet yeast (or 2 1/2 tsp.) 1 1/4 to 1 1/2 cups water, roughly at room temperature 2 tablespoons olive oil Method Combine the yeast, flour, salt and honey. Preheat the oven to 400*. If you have a baking stone (recommended) place that in the oven at this point as well.

Carne Asada Fries. Drool. That’s basically what my boyfriend did when I surprised him with these Carne Asada Fries for lunch this past weekend. In fact, I can’t just say that was only him, I was pretty much freaking out the entire time I was making these and just pacing my kitchen while the fries baked because I was so excited to dig in. Just imagine, crispy steak fries, topped with layers of cheese, chopped Carne Asada, fresh homemade guacamole, and pico de gallo. I mean how can you not get excited about that? It’s pretty much my dream lunch. I had some leftover carne asada from a dinner party from the previous night and decided it would make a great topping for some loaded nachos. It got a big thumbs up from my boyfriend, the token carnivore in our house, and I’ve been dreaming about this dish ever since.

Ingredients For the Carne Asada: 2 lb flank steak4 garlic cloves, minced1 jalapeno, minced1 cup cilantro, finely chopped2 limes, juiced1 orange, juiced1/2 cup olive oilSalt and pepper Instructions. Sriracha and Banana Pepper Potato Salad. Potato salad is not really my thing. As with anything that "isn't my thing", I like to try and think about what makes up the dish, what the reasons are that I might not like it, and how to make it better for my personal tastes. My main complaints with your common potato salad is that it's bland, has too much mayo, and has super large chunks of potato. This spicy and slightly Vietnameese inspired take on the American classic was none of these things. First I made an herb salad with mint, cilantro, scallion, and cucumber. This goes into the potato salad after it has cooled. The start of the dressing. Followed by a whole jar of banana peppers. At first I was concerned about the pink color, but the guests seemed to like it.

I make it a point to never boil potatoes for anything. A nice half mash - half chunk consistency. After it cooled a bit, the herbs and cucumber go in. Really tasty stuff. Super spicy, but cooling at the same time from the cucumber and creamy potatoes and mayo. Avocado Egg Salad. Before Radd and I had kids, there would be nights that we weren’t able to have dinner together. School, work, and friends sometimes just got in the way of sitting down for a full meal with each other. Now if I happened to be home on one of those nights, there was absolutely no doubt about what my dinner plan would be– egg salad. Wild, right? You see, I was never able to make egg salad for the both of us because– and I still don’t understand this– Radd despises hard-boiled eggs. To this day, I’m quite certain he would gag if he had to swallow a bite of egg salad. Even more incomprehensible is the fact that he’ll eat eggs any other way. He loves these pickled versions, and can even do this mollet version.

Here, I’ve swapped out mayonnaise for a mashed avocado. The Recipe: Avocado Egg Salad (Serves 1) 2 hard-boiled eggs, diced, preferably organic/local 1/2 ripe avocado, mashed 1 1/2 tablespoons red onion, diced 1 1/2 tablespoons fresh chives, finely chopped juice of 1/4 of a small lemon Laurie. Caramelized French Onion Dip Recipe. Maui Onion Dip. We are a dippy family. Yeah those you that know us probably just nodded your head yes and agreed with that statement, but I’m not talking that kind of dippy, I’m talkin’ dip dip. We love dips. Be it artichoke or olive, dill, veggie or clam, (hey we are from New England after all) or even the Heluva Good dips my husband loves to keep the fridge stocked with, we love a good dippin’. Onion dip is one of our favorites and up until now we enjoyed the occasional Lipton onion dip, but sadly, that can be no more. I’m afraid I have to cast off the powdery dip in the pouch now that I have found this dip. This creamy, tantalizing onion dip that is like no other dip we have tasted.

Amazingly good. The hardest part of making this was caramelizing the onions and that took like all of 20 minutes. I made this over the weekend when we had 2 extra kids in the house (as always) and the gang of them just about polished the whole bowl off on us. Must make more. Honestly, if you love dip, make this. Harrington House: Buffalo Chicken Dip. I am sure everybody and their momma has had this delicacy. It surfaces at just about every potluck or shower or holiday party down here. But just in case there is some poor soul out there who has had the misfortune of missing out on it.... 8 oz. brick of softened cream cheese1/2 cup bleu cheese or ranch dressing (pick your poison)1/2 cup shredded cheddar or mozzyas much chopped, cooked chicken that makes you smile1/2 cup Frank's buffalo sauce Bake in a 350-degree oven till hot.

P.S. P.P.S. 25 Game Day Recipes. Homemade Baked Mozzarella Sticks. Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food. They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt? Make healthy, Baked Mozzarella Sticks! Here is a recipe I love, and your family will too. Ingredients 1 pkg. low fat mozzarella cheese strings (8-10 sticks) 1/2 cup flour 2 large egg whites, lightly beaten 1 cup dry bread crumbs or Italian style panko (seasoned) marinara sauce for dipping Directions 1. I hope you enjoy this delicious, healthy twist on traditional fried mozzarella sticks. Note: Some comments indicate that mozzarella is oozing sooner than time prescribed in this recipe- keep an eye on the sticks while baking and feel free to shorten the bake time to suit your oven.

You May Also Like: Just a Taste » Arancini (Rice Balls) with Marinara Sauce. My first taste of authentic arancini, or Italian rice balls, was at Stuzzi Ristorante, a tiny restaurant in Manhattan’s Flatiron neighborhood and just steps from where I attended culinary school. Back then, we knew the local hotspot as Bar Stuzzi, and it was a favorite for Italian small plates paired with towering glasses of crisp Prosecco. I’ll never forget my first taste of arancini, as my eyes went wide at the sight of the baseball-sized rice balls coated in breadcrumbs, deep-fried and served atop a bed of bright red marinara.

They were a total triple threat: crunchy, creamy and cheesy. If fried rice isn’t your thing, then arancini are the ultimate excuse for using up what’s left of the ol’ Uncle Ben’s in the fridge. Making Polish cuisine posh one post at a time: PIEROGI. I was pleasantly shocked by you, dear readers, at the sheer number of emails/tweets I received from people trying my pickle soup . And those of you that made my family bigos and even tried my infamous stuffed cabbage . Your feedback warms my heart. I'm trying hard to bring you fool-proof recipes that make Polish cuisine posh, one post at a time. Today I bring to you the potato/cheese pierogi.

Think dumplings filled with awesome cheddar-mashed potatoes. The ingredients: Oil for frying. 6 to 8 Yukon Gold potatoes. 6 to 8 ounces of white shredded cheese. Flour. 3 eggs. 3 tablespoons of cream cheese. 3 teaspoons of milk. 2 tablespoon of butter. Salt to taste. Sauteed onions. 1. 2. Follow closely, this is where it gets tough. If dough is too dry, add a little more milk; if too wet, add more flour.

The dough above was too wet (obviously) so we added a lot more flour. 3. 4. By now, your potatoes are boiled. 5. Roll the tater mixture into one inch balls and place in the center of each dough cut-out. 6. 7. Spanish Cravings. I’ve seriously been craving Spanish food lately. I think my wanderlust is flaring up again. Paella takes me away to the Mediterranean coast, if just for dinnertime. Chicken & Seafood PaellaPrintable Recipe 1 tablespoon sweet Spanish paprika6 cloves garlic, minced¼ cup plus 1 tablespoon extra virgin olive oil1 pound boneless, skinless chicken thighs, cut into 1-inch piecesKosher salt3 ¼ ounces Spanish chorizo, diced1 yellow onion, diced1 14 ½-ounce can diced tomatoes, drained1 ¾ quarts chicken brothGenerous pinch saffron2 cups paella, Bomba, or Calasparra riceFreshly ground black pepper½ pound mussels1/3 pound shrimp, peeled and deveined½ cup thawed frozen peas Combine the paprika, about a quarter of the garlic, and 1 tablespoon of the oil in a large zip top bag.

Heat a paella pan over high heat until very hot but not smoking. The chicken should not be cooked through at this point. Reduce the heat to medium-low, add the chorizo to the pan, and cook for 3 to 4 minutes, or until rendered. Louisiana-Style Jambalaya Recipe from the New Orleans School of Cooking. ¼ C. oil 1 Tbsp. chopped garlic 1 cooked chicken, cut up or boned 4 C. long grain rice 1½ lbs. sausage 5 C. stock or flavored water 2 heaping tsp. 2 C. chopped green onions or tomatoes 4 C. chopped onions 2 C. chopped celery (optional) 2 C. chopped green pepper Part One: Season and brown chicken in oil (lard, bacon drippings) over medium heat.

Part Two: For brown Jambalaya, either add heaping Tbsp. brown sugar to hot oil and caramelize, make a roux, or use Kitchen Bouquet. Part Three: Sauté (in vegetable oil) onions, celery, green pepper and garlic to the tenderness that you desire. If using Kitchen Bouquet for brown Jambalaya, add 1 to 2 tablespoons. Then add rice and return to boil.

If using an electric stove, reduce cooking time by three to four minutes. SERVINGS: Makes 12. 10 Healthy Mexican Recipes. Craving a mouthwatering Mexican-inspired meal that won’t derail your diet? We’ve rounded up 10 of our favorite fiesta-inspiring dishes that are each slimmed down to under 300 calories per serving. From a juicy Fajita Burger to savory Next-Mex Tostadas and cheesy Bean, Spinach & Corn Quesadillas, these recipes will have you saying “Olé!” To healthy eating in no time. 300-Calorie Mexican Recipes: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Chicken Enchilada Stuffed Zucchini Boats. A fun twist on a Mexican favorite! Summer zucchini hollowed out and stuffed with shredded chicken, enchilada sauce, cheese and scallions. Serve this with cilantro lime rice and you'll have yourself a fiesta!

A few weeks ago I posted Sausage Stuffed Zucchini Boats and they were such a hit I've been thinking up new stuffing ideas, when it hit me... naked enchiladas! If you've been following my blog for a while, you probably know how much I LOVE enchiladas. In the past I have posted recipes for Skinny Chicken Enchiladas, Cheesy Zucchini Enchiladas, Turkey Black Bean Enchiladas, and Creamy Chicken White Bean Enchiladas with Salsa Verde. This idea is the perfect way to use up leftover chicken, plus it's perfect for low-carb and gluten-free diets - and yes, yellow squash would also work well. A few notes: I usually have shredded chicken breast on hand, I like to throw a package of chicken breasts in the crock pot to use for recipes throughout the week, you can click here for the method. Not Your Everyday Pasta..Mexican Baked Penne at Family Kitchen. (photo courtesy of RecipesToRunOn.com) Sometimes the best meals come from a combination of two different cultures.

I am Italian and grew up eating lots and lots of pasta. I didn’t really start eating Mexican food other than (gasp!!) Taco Bell until I was a little older and realized how simple and full of flavor Mexican cooking could be. A meal like this can always be made ahead (say like the day before) and quickly popped into the oven before your meal. Baked Mexican PenneRecipe from Aggie’s Kitchen 6-8 servings 1/2 box of whole wheat penne 1 lb of lean ground beef 1 TB olive oil 2 cloves garlic, minced 1 large bell pepper, chopped 1 large onion, chopped 1 tsp cumin 1 tsp chili powder 2 jars of salsa (I used 2 16oz jars of Newman’s Own salsa) 1 15 oz can black beans, drained and rinsed salt and pepper 2 cups of shredded cheddar or Mexican blend cheese Preheat oven to 350 degrees. Bring pot of water to boil for pasta, cook according to directions. Beef Fajita Nachos | The Pioneer Woman Cooks.

Oh dear. These are good. These are very, very good. Flank steak marinated in chipotle, lime, garlic, and cilantro is used not for fajitas, as one might expect flank steak marinated in chipotle, lime, garlic, and cilantro to be used for…but for fajita nachos, a nice, unexpected twist. Make these for the Super Bowl! You’ll make lots and lots of friends. You need garlic… Olive oil… Limes… And chipotle peppers. Throw the olive oil and chipotle peppers (about four or so) into a food processor or a blender. Squeeze in some lime juice… And add some cilantro. Mix it all together until it’s lovely and combined and colorful. Throw the flank steak into a large Ziploc… And pour in the marinade. This is more like 36 hours later, and boy oh boy, am I excited. Oh my. Oh my goodness gracioius. Remove the meat from the pan, set it on a cutting board, and cover with foil while you prepare the rest of the ingredients.

Next, slice up some onions… And some green bell peppers… And throw them into a skillet. Ingredients. Quick Migas. Homemade Chicken Taquitos & Green Salsa. Basic Flour Tortilla Recipe at Epicurious.com. Chipotle Shredded Pork Enchiladas. Buffalo Chicken Taquitos (Revised) Churros. Nutella Churros {Fried Dough Love} — Eat Laugh Surf. Mexican Pulled Chicken.

Authentic Tacos. The One Black Bean Recipe You Must Make. The Web's Best Recipes With Bacon. Bacon Wrapped Jalapeno Popper Stuffed Chicken. Cheddar Bacon Ranch Pulls. Spicy Chipotle Chocolate Cake « What We're Eating. Easy Truffles. 2 Stews: 1-2-3 Chocolate Microwave Mug Cake. 2-Minute Chocolate Chip Cookie For One « Recipe. Candied Pecans Recipe at Epicurious.com. Lemon Bars. 2 Easy Candy Bar Recipes. Peanut Butter Chocolate Cupcakes with Peanut Butter Frosting. Flourless Peanut Butter Chocolate Chip Cookies. Peanut Butter PIe | Winner Dinners. Bang Bang Shrimp Throwdown. Shrimpo de Gallo | The Pioneer Woman Cooks. Naan Recipe: If You Can Make Pancakes, You Can Make Naan. Naan.

How to Make a Doughnut. Bagels. Homemade Bagels Recipe : Emeril Lagasse. Tropical Fruit Bread with Papaya Cream Cheese | Recipe Snobs: Cinnamon and Sugar Pull-Apart Bread. Garlic Herb Bread Twists: 2000s Recipes + Menus. Homemade koulourakia recipe | aegeanpan | new stories for you to discover | food | travel | recipes | around aegean sea. Trip to India + Gujia | boxofspice. Garlic Pita Bread Bites. Homemade Garlic Beer Pita Bread. Gyro Potato Skins. Food for Campouts | Kitchen Corners. Banana Boats. Campfire Cones | Chef Jessica Bright. Cheap Pasta Recipes - iVillage. Easy Avocado Pasta.

Homemade Pasta | The Pioneer Woman Cooks. Stumblers Who Like 50 of the World's Best Breakfasts. Puff Pancake, aka Breakfast Nirvana. The Perfect Pancakes. Bacon and Corn Griddle Cakes. Cinnamon Roll Pancakes.

The Cook Abides. 15 Ways To Be A Breakfast Connoisseur. Easy Chicken Recipes for Dinner. Chicken Recipes, Crock Pot Recipes, Chili Recipe & more @ Nibbledish! Black Pepper-Garlic Chicken. Spring Recipes: Lime and Chilli Chicken. Health-Bent | Paleo Diet recipes that don't look or taste like dog food. Life Blog | Personal Finance News & Advice. Chicken Sandwich Recipes - Martha Stewart Food. The Web's Best Sandwich Recipes.

Guacamole Burgers Recipe. The Ins-n-Outs of an In-N-Out Double-Double, Animal-Style. Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado. Patty Melts | The Pioneer Woman Cooks. On Facebook. Recipe: Satay-Spiced Peanut Butter Sandwich. Let's have a B.L.A.S.T.! That is, a Bacon, Lettuce, Avocado, Shrimp and Tomato sandwich. Easy One-Pot Meals - iVillage. Two Ingredient Slow Cooker Meals. Chili Pot Pie. Scalloped Hasselback Potatoes. Hash-brown casserole. Corn Chowder with Chilies. Thai Hot and Sour Shrimp Soup (Tom Yum Goong) - with options! Baked Wonton Tacos. Onigiri (Omusubi) revisited: An easier way to make Japanese rice balls, step by step. American Rice, Inc. Kimchi Bulgogi Rice Bowl | cHow Divine…