German Night. When I was in Boston 2 weeks ago, Kim hosted an Octoberfest dinner party at her house. It was a lot of fun and we made some really great stuff. We made pretzels again, spaetzle with caramelized onions and gruyere, and beef roulades. We had German beer and German cheeses to try as well. None of us are even close to German, so we can only hope that these foods were somewhat authentic, but what we do know is that they were delicious! Chillin out, makin pretzels. You have seen us make pretzels before. They were actually really fun at this party because everyone got in there and made their own. We just melted some Velveeta with jalapeños. These pretzels are so good. Mandi wanted me to show the "philly style" stretched pretzel Ok, down to business. At this time, everyone was at work prepping the fillings. Salt and pepper first of course. Mustard seemed weird to everyone, but it sort of melted away to give everything a wonderful brine flavor (I suppose this could be from the pickles too).
YUM! Vodka Cream Pasta with Italian Sausage. Foodbuzz 24, 24, 24: Chinese Buffet at Home. It is no secret that I have an obsession with Chinese cuisine. The place that started it all was a local Chinese buffet here in Michigan. After frequent visits to the buffet over the years, I finally decided to take a stab at cooking my own Chinese dishes at home. The majority of the dishes were delicious and I began cooking different Chinese meals every week, but I had always wanted more variety just like the buffet.
I had always wondered, “what if I could create a Chinese buffet at home?” I have wanted to do this for along time so I was very excited when I was chosen to be part of the 24,24,24 event presented by Foodbuzz. In this article I will explain how to create your own Chinese buffet at home. The Menu:Main course- Sesame Chicken Orange Chicken Kung Pao Chicken Meat on a Stick (Chicken Skewers)Appetizers- Crab Rangoons Egg RollsSide Dishes- Garlic Green Beans Fried Rice Egg Drop SoupDessert- Buffet Style Doughnuts The Recipes: Sesame Chicken- Cooking Instructions: Orange Chicken-
General Tso’s Chicken…possibly the best food ever. A recipe! Can you believe it? The last couple of posts were just chatting chatting chatting. What happened to the food on this food blog? It is here. Waiting. Screaming to be posted. I must warn you…they are coming for my ghetto computer today. Ok, enough bitching and moaning. How about now? Ingredients: 2 pounds (1kilo) boneless skinless chicken, cut into bite sized cubes 2 eggs 1/4 cup cornstarch (or a little more) salt and pepper to taste 1/3 cup soy sauce 5 cloves garlic, minced a generous knob of ginger, minced (about 2-3 tablespoons or so, to taste) 1/4 cup hoisin sauce 2 tablespoons sugar 2 tablespoons rice vinegar 1 tablespoon mirin or sherry or white wine (whatever you have on hand) 1 cup cornstarch thai birds’ eye chilies to taste 1 bunch green onions, chopped 1 head broccoli florets, steamed 6 cups steamed rice (more or less) Preparation: Beat the egg with the salt and pepper and cornstarch until thoroughly combined.
Pollo al estilo “General Tso” Ingredientes: Elaboración: Taco Stuffed Shells Recipe. Here something interesting for you taco lovers. Instead of regular Italian stuffed shells last night I made Taco stuffed shells! This recipe for taco stuffed shells consists of ground beef and cream cheese for the filling and is topped with tortilla chips and cheese. Make sure to let the filling mixture have enough time to cool before stuffing the shells or you might have a sloppy mess on your handsJ. The traditional pasta sauce is replaced with a combination of salsa and taco sauce… the best part about this is you can make it as hot as you want! Ingredients:1lb ground beef 1 package taco seasoning 1 4 once package cream cheese 12 large pasta shells 1 cup salsa 1 cup taco sauce 1 cup cheddar cheese (shredded) 1 cup Monterey jack cheese (shredded) 1 ½ cups tortilla chips (crushed) 3 green onions (chopped) 1 cup sour cream Cooking Instructions: Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions.
Bacon and Cheddar Macaroni & Cheese. 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. 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. The raw chicken is almost over. And butter. Mmmm. Cheeseburger Macaroni. This delicious, incredibly cheesy dish is another one of our favorite weeknight dinners. It’s beefy, hearty and whips up in less than 20 minutes. Hope you love this one as much as we do! Start with one pound of lean hamburger meat, browned and drained. Add a package of taco seasoning. And one can of this. The good stuff. You don’t even have to bother to drain it! Gosh, I really like Rotel. Add two cups of beef broth. (You can also just use water if you want.)
And one cup of elbow macaroni. By the way, I’ve tried other shapes of pasta in this recipe, and none of them seem to work as well as good old macaroni. Stir to combine, and heat to boiling. Meanwhile, melt 2 tablespoons of butter in a saucepan over medium heat, then add 2 tablespoons of flour. Whisk to combine, and continue to cook, whisking until the roux is fragrant and light brown in color, about 5 minutes. Whisk in 3/4 cup of milk. And bring the sauce to a boil. Remove the saucepan from the heat, and add 1 cup of shredded cheddar cheese.
Lamb Meatballs in a Mint Tomato Sauce. Spring does seem to be the time for lamb and about the time that Easter rolls around is when I start thinking about it. Lamb has a stronger flavour than beef or chicken and this means that it can stand up to strong herbs like mint which I always enjoy using in savoury dishes. I had been mulling over the idea of a lamb meatball dish in a mint tomato sauce for a while and now was the time to make it. I wanted to keep the dish fairly simple so I seasoned the lamb meatballs with a few exotic Mediterranean spices including cumin, coriander and cinnamon in addition to the mint and other meatball basics. I purposely made the meatballs fairly large and I fried the meatballs in oil until golden brown on the outside and then added them to the tomato sauce to finish cooking, thereby staying nice and moist and juicy. The tomato sauce pretty simple with flavours similar to the meatballs and it is finished off with a hit of fresh mint.
Lamb Meatballs in Mint Tomato Sauce Printable Recipe Ingredients. Grilled Chicken with Warm Goat Cheese and Lemon-Basil Sauce | Victory or Death in the Kitchen. April 21st, 2011 I am no fan of flavorless, boring boneless chicken breasts from the grocery, but this is a pretty amazing application. Fresh and flavorful ingredients make this work. The combination of goat cheese, lemon, basil, tomato and butter are going to make those boring chicken breasts do magic. And it’s simple. All you’ll need is a grill, a saucepan, and about 20 minutes. Goat cheese, by the way, is a gift from the gods; and this is a great way to consume it. The sauce is key to this dish. Grilling the chicken breasts adds a nice crisp and touch of smoky flavor to the meat. Try this recipe. Best Steak Marinade in Existence Recipe.
Sticky Balsamic Ribs. OK, Folks. No joke, these are the best ribs ever!! I always look at reader reviews when I choose a recipe. They help me decide whether a recipe is worth it, or not. Well, this one had rave reviews...many calling the ribs award-worthy, contest winning, etc. Those words were the truth. Begin with some fresh rosemary. Finely chop 2 tablespoons worth & put it in a mixing bowl. 2 tablespoons of balsamic vinegar & 1 teaspoon of cayenne pepper {I cut back on this a bit, as I was serving this to kids}. Next, peel 8 cloves of garlic. Mince them up & add 1 teaspoon of kosher salt {right on top of the garlic}.
Add this to the mixing bowl, along with a 1/2 tablespoon of kosher salt & 1/2 teaspoon pepper and stir everything up. Next, you will need 4 racks of baby back pork ribs. Preheat the oven to 425 degrees. Cover tightly with foil & roast the ribs until the meat is very tender, about 1 3/4 hours. Add 1 cup of water to the pan & using a wooden spoon, scrape up all the brown bits. The Angry Chef's Garlicky Lemon-Pepper Chicken. A lot of folks have asked me for this recipe. It’s one of The Angry Chef’s signature dishes, and I was lucky to pry it away from him. This recipe is a dream come true for garlic lovers like me. It’s tart and garlick-y and oh-so-fragrant in all the right ways.
(As a bonus, you’ll surely be safe from vampires for the evening.) The instructions below are one part recipe, one part technique. Basically, the chicken breast is dredged in flour, then shallow fried in a bath of bubbling golden olive oil. Lemon juice, powdered peel, and fresh zest provide a triple dose of bright citrus flavor right near the end of cooking. Enjoy this chicken with any sort of hot, spicy rice (I have yet to get the recipe for the Demon Saffron Rice that he made around Halloween), some warm, buttered noodles, or grilled asparagus sprinkled with Parmesan.
The Angry Chef’s Garlicky Lemon-Pepper Chicken: A note on ingredients The Angry Chef’s Garlicky Lemon-Pepper Chicken Serves 6-8 as a main course. Grab your chicken. Southwest Ground Beef Casserole. I’m always looking for great recipes using ground beef. We usually order a quarter or side of beef, so much of that is turned into ground meat. While we love hamburgers, tacos, and chili, there’s only so many times you want to serve that each month, so new ground beef recipes are always welcome in my kitchen.
Finding one that everyone likes is another story though. When I first saw this recipe over at my friend Mags’ blog, The Other Side of Fifty, I knew I wanted to try it. The reviews from the fam were marvelous! Southwest Ground Beef Casserole Ingredients Instructions Preheat oven to 325 degrees. Notes from Amanda. Lemon Chicken Gyros with Tzatziki and Feta. First it was falafel, then burgers, and now, chicken gyros. This place reeks of a street food fair. Someone get me a curbside cart. And a megaphone. Always a megaphone. [Please come over?
My criteria is rigid: all food I make lately must be stuffed inside a buttery flatbread and then wrapped once more in parchment or foil. I simply won’t budge. Daniel likes to remind me we’re not actually eating on the street so there’s no need to sit cross legged on the window ledge and litter on our floor. Such a square, that one. This doughy flatbread is filled with lemon-oregano marinated chicken, chopped tomatoes, thinly sliced red onion, shredded romaine, creamy and cool tzatziki sauce, and crumbled feta. One messy, chin dribbling bite is lemon and bright parsley and garlic and tang. Make it. We can litter and graffiti my wall. Lemon Chicken Gyros with Tzatziki and Feta makes 2 In a medium bowl, whisk together the oregano, thyme, garlic, pepper, lemon juice, and olive oil. Tequila Lime Steak Fajitas — Our Life In The Kitchen. What to do with a London broil? I almost never buy a London broil because no matter how pretty they might look, especially when they’re on sale, I just can’t seem to get the hang of preparing it any way that isn’t just too tough.
This still wasn’t exactly filet mignon, but the recipe, inspired by my son Chris, who is a Grill Man Extraordinaire, turned out to be quite tasty. The assortment of fixings here is what we like. Add your own favorites because there’s no right or wrong. The Meat and The Marinade London Broil or other steakLimes, 6 to 8Peppers – I have a bunch of these Thai chiles in my garden but jalapenos would be great too.Cilantro, 1/4 cup snippedOlive Oil, 1/3 cupGarlic, 4 or 5 clovesTequila (not shown) The Rest OnionsRed or Green Bell PeppersTomatoesAvocadoLimeCheddar and Pepper Jack CheesesCilantro, snippedSour CreamTortillas Here’s the real trick to the flavor. Mince the peppers and garlic. Put the meat in a baking dish and cover it with the marinade. Set out all the fixings. 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.
Drunken Irish Stew. It’s freezing here in Phoenix! I woke up this morning and it was 40 degrees! I didn’t know what to do with myself; I can barely get out of bed! It’s nice, though, being able to wear my coats and boots without feeling like a complete idiot. That’s why I figured that I had better make some stew while the weather lasts, as I’m sure it will be back in the 80s in a few weeks. Your ingredients. Cut up your meat. Heat some olive oil in a large pot and then brown the meat in the pot. Add in the crushed garlic and stir until fragrant, just another minute or two. Add the beef stock, the red wine, the Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves.
Bring everything to a boil. Reduce the heat to low, cover, and simmer for one hour. While the stew simmers, chop up all of your vegetables. Melt the butter in another large pot. Add the vegetables to the pot. Cook until the vegetables are golden, about 15 minutes. Serve and enjoy! Drunken Irish Stew Author: The Crepes of Wrath Cook time: Bacon Explosion: The BBQ Sausage Recipe of all Recipes - BBQ Addicts - BBQ Blog. Cruft: How to make a gyro cooker. Mexi-Chicken Roll Ups.