Lemon Meringue Cupcakes. Lemon Meringue Cupcakes In my backyard, rooted deep below the soil I tend and churn and adorn with fleeting flowers of all shapes and colors, stands an old silver maple tree. Its arms and fingers reach out in all directions hiding the ground from the harsh sun and even sometimes providing reprieve from a heavy rain. Leaves of dark green on one side and silver green on the other dance and shake about in light caressing winds, showing both sides of their manic personality. Just for a second enough of the shimmering leaves part and let me peak through to the sky. My hazel eyes, mimicking the green in the leaves and the golden brown of the trunk, stare up and catch a hint of yellow and orange on a faraway limb. And just then I feel the cold breeze of a northern front reach down to the ground and wrap me up in a shivery burst of a hug. The chilly air may only be a cursory taste of the coming season, but the gold, orange and red leaves of my proud maple are here to stay.
Enjoy! Bacon Cheeseburger Meatloaf Recipe. Recipe for Honey Kissed Crispy Chicken Sandwich at Life. Oh. My. Word. These were awesome. First, the chicken is marinated in buttermilk, dredged in seasoned flour, fried until golden and placed on a toasted kaiser roll with all the fixin’s. I would be lying if I told you that I am a huge sweets fan.
Please note that there is a little planning ahead required when making this recipe. Grilled Salmon II Recipe. Apple Coffee Cake Recipe - Simply Recipes. Chili Recipes - Pepperfool.com. Chili Cooks. Recipes From Past TICC Champions. No-Bake Dessert Pie Recipes. Baking Bites. Halftime Chili. Halftime Chili When we first moved into our house many years ago, the community was new and we had a brand new fire station. Since we had a 2 year old who was completely obsessed with fire trucks, we quickly made friends with our local firefighters. We visited the station often to deliver treats, and they let our son investigate the fire trucks. They brought their rig to our culdesac and popped in for a bowl of chili on Super Bowl Sunday.
So I can state with great confidence that this is officially a “Firefighter Approved” chili recipe: Halftime Chili The recipe is adapted barely from Bon Appetit. Really good chili has spices- lots of them (not a chili packet). I love to add beer to my chili- it adds a great malty flavor into the sauce. Here’s how you make it: sauté onions and garlic. Add the ground beef and get it all nice and browned. Dump in the spices. Then you’ll add in a bunch of the really good stuff: beer, jalapeños, tomatoes, tomato paste, chicken broth, and barbecue sauce. S'Mores Brownies. S’Mores Brownies My name is Lori and I’m a sweets fanatic. There, I said it.
Baking is something that I love to do, but goodies can’t stick around my house very long since I have a tough time staying away from all that good stuff. I’m not one of those “naturally thin” kinda girls so I’ve gotta work it big time to manage my girlish figure. I definitely hit the gym the day that I made these: S’Mores Brownies.Here’s the How-To: Every good S’More begins with a graham cracker crust.
That crust gets pressed into the bottom of your foil-lined brownie pan. Then it’s baked until “golden.” The chocolate brownie part comes next. That part is baked too- just until it’s set so it still remains a bit gooey inside. Chocolate chunks sprinkled on top of warm brownies. Mini marshmallows and graham cracker sprinkles on top. A quick pop back into the oven gets those marshmallows a little bit toasty and melty on top. Here’s where the foil comes in handy. Crispy Piri Piri Wings recipe from food52.
Author Notes: I decided fall and the arrival of football season were good enough reasons to think about wings that are decidedly man-friendly but also perfectly delectable for my girlfriends and I to munch on. I didn’t want to diverge so far from hot wings, but wanted more flavor beyond simple, vinegar-y heat. I wanted crisp without deep-frying (it’s a pain) and, because I like my couch to stay clean, wings that weren’t too-too saucy or messy. “Piri piri” (sometimes peri peri or pili pili) is the Swahili reference for pepper, specifically the African bird’s-eye chili. Piri piri sauce and dishes originated in Mozambique and Angola, ex-Portuguese colonies.
The peppers were brought to Africa by Portuguese traders and are a big part of Portuguese cuisine. Food52 Review: These crispy wings have a great mellow heat. Makes approximately 26 wings Marinade: Coating: This recipe is a Community Pick! Popular on Food52 and Provisions Tags: chicken wings. Food and Whine: Sweet and Sour Chicken Fingers. No need to dip these chicken fingers in sauce because it’s baked right into them! 2-3 boneless skinless chicken breasts1 egg, beaten1/3 cup sweet and sour sauce2 cups panko breadcrumbs1/4 cup parmesan cheese1/4 tsp salt1/4 tsp pepper Cut the chicken into strips.
Combine egg and sweet and sour sauce in a large bowl. Combine breadcrumbs, cheese, salt and pepper and spread out on a large plate. Dip strips into sauce, then coat with breadcrumb mixture. Place on a baking sheet with cooking spray and bake at 375F for 10-12 minutes until crispy, flipping them over halfway through. The kids totally adored these strips! Chicken Wings, Momofuku Style. Wednesday, December 16, 2009 Chicken Wings, Momofuku Style I was lucky enough to share the green room with Chef David Chang of Momofuku while we were both cooking on View From The Bay television show in San Francisco.
If you’ve never heard of David Chang, he’s the guy that Anthony Bourdain calls the one of the best chefs in the world.” And if you’re familiar with Bourdain, the bad-boy of food television, you can insert a couple of f-bombs in that sentence. In fact, you could probably throw in a few f-bombs for Chang as well. Back in the green room, David was sprawled out on the couch in slouchy jeans, sleepy eyes, head in hands moaning, “Damn, I’m so hung over,” and his co-author Peter Meehan chimes in, “yeah, we drank about 100 shots last night.” And here I am sitting perkily on the other couch, amped up on an energy drink, in my perfectly pressed shirt, sparkly silver jewelry and 12-ounces of hairspray.
To get a glimpse of Chang’s brilliance, pick up his serves 4 as appetizer or snack 1. KFC: Korean Fried Chicken Wings recipe from food52. Author Notes: This recipe is inspired by the popular Korean Chicken wing craze from chains such as Kyo-Chan and Bon Chan. It's very lightly breaded in a light flour, double fried for a crispy skin and glazed with a spicy ginger soy sauce. The double frying renders out the fat and makes the skin deliciously crispy. Try this at during football season and your guests will beg for more! - ravenouscouple (less)Author Notes: This recipe is inspired by the popular Korean Chicken wing craze from chains such as Kyo-Chan and Bon Chan. It's very lightly breaded in a light flour, (…more) - ravenouscouple Food52 Review: Honeyed and fragrant with a fiery kick, ravenouscouple's chicken wings encapsulate the word "addictive.
" The ingenious combination of coating the wings in Wondra and then double-frying them renders the fat and then crisps the skin to the point that it essentially becomes a shell encasing the succulent meat. Serves 4-6 For Chicken and Batter For Spicy Ginger Soy Glaze. Boozy, Fudgy Brownies (featuring Half Acre Beer and Lion’s Pride Whiskey) « It’s about time adults got their own brownie, don’t you think? One of me and my husband’s favorite pastimes is exploring Chicago’s thriving beer scene and discovering our local favorites — Half Acre being one of them. We might be a tad biased as my husband races for their cycling team, but their beer really does speak for itself.
One of my favorites is the Big Hugs imperial stout, a specialty brew (aka: only available as a special release) that’s big (10% ABV) and chocolatey. Chocolatey, you say? This very idea inspired me to combine my favorite chocolatey beer with my favorite chocolate dessert — the brownie. As it turns out, not bad. Boozy Brownies Adapted from craftbeer.com (who knew!) What you need: How you do it: Preheat oven to 325 degrees. Like this: Like Loading... Pioneer Woman’s Buttermilk Fried Chicken. Thursday, October 29, 2009 I know there are certain foods that I really shouldn’t mess with, one of them being fried chicken.
And after all these years of cooking, last week was the very first time that I made real buttermilk fried chicken without tinkering, gourmetizing or ethnic-tizin’ with funky ingredients like panko, garam masala, five spice or corn flakes. Just fried chicken straight up. And it’s all thanks to my good friend Ree of The Pioneer Woman, who just came out with her very first cookbook called The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl. One of the best parts of blogging is the sisterhood bond that blossoms between us gals. If you are lucky enough to be near any of the cities that Ree and family will stop at, please do go seek her out. I promised Ree that I wouldn’t ethnic-tize her fried chicken and she promised me she wouldn’t try to country-tize my Chinese Broccoli and Beef when she cooked from my book!
Now cover the pan up. Dear Mrs. 1. 2. 3. Chocolate Chubbies. [Photograph: Quentin Bacon] Not really a cookie or a brownie, these Chocolate Chubbies from Sarabeth Levine's Sarabeth's Bakery are somewhere in between. While mixing up the super chocolaty batter I was taken with how much it resembled a brownie or cake batter, and since it was so wet, a bit concerned about how these cookies would make out after a few minutes in a hot oven.
I had imagined that they would spread into a thin, chocolaty disk, but instead they barely spread at all, the little mounds of dough drying on the outside and turning into freestanding chocolate-cookie-brownies. The baked cookies took on a shiny, almost meringue-like outer shell, and the inside was all gooey chocolate studded with chunks of walnuts and pecans. Their blobby little shapes lived up the the chubby name. Whether you call these guys self-contained brownies or cookies with the heart of a brownie, the cookie-brownie hybrid is pretty genius. Coffee Brushed Barbeque Ribs. Coffee Brushed BBQ Ribs Honoring Dad and Coffee Brushed Barbeque Ribs~ Looking back on my childhood, there are certain things about my dad that stand in the forefront of my mind.
Good things. The funny little nicknames he would call us. The father-daughter camp-outs. Sitting with him in a velvet chair, reading bedtime stories. Dad’s ability to weave a memory into a colorful tale of years past. His “workshop”, which was the corner of our garage, where he made wooden things. Dad’s love of history and antiques. Dad’s obsession for coffee, at least 2 pots a day. Dad’s love for grilling and smoking meat. Along with fond memories and associations, my dad has taught me many important lessons over the years, both directly and indirectly.
Three aromas I ALWAYS identify with my father are sawdust, coffee, and hickory-smoke. Introducing coffee infused barbeque sauce! Love you dad! To Prepare: Preheat the oven to *350. Cut each rack in several pieces and rub the spices over all the rib sections. Print Save. Caribbean Chicken Wings. I stumbled onto this wing recipe on A New York Foodie right before Super Bowl Sunday.
Wings were on the menu, but I hadn’t decided how I wanted to cook them yet. I loved the flavorful list of ingredients that went into the marinade. Don’t be intimidated by the length of the list…what’s great about marinades is you do most of the work ahead of time, then the marinade does rest of the work while you go on with your day.
I let the wings sit in the marinade in the fridge for about 8 hours. They baked up nicely and we enjoyed them alongside some crunchy veggies for dinner. Caribbean Chicken WingsRecipe from Sunny Anderson, Food Network 1 habanero, seeded and chopped 1/4 cup soy sauce 1/4 cup honey 1/4 cup brown sugar 2 tablespoon sugar 2 teaspoons fennel seed 2 teaspoons cayenne pepper 2 teaspoons allspice 2 teaspoons dried thyme 1 teaspoon ground ginger 4 garlic cloves, chopped 4 green onions, chopped 1/4 cup apple cider vinegar 1/4 cup lime juice 1/4 cup orange juice 7 pounds chicken wings. Korean Fried Chicken Wings. Tamarind Chicken Wings.
Magic S'Mores Bars. Buttermilk Chicken Fingers. Barbecue Spare Ribs with Ginger Ale. Uncle D’s Chili and Cheddar Burger. Baked Parmesan Garlic Chicken Wings. Bourbon Chocolate Bread Pudding. Smoky Sweet Spicy Wings. Smoky Sweet Spicy Wings. Caramelized Bacon Chips. Caramelized Bacon Chips. Homemade Ding Dongs. 10 Winning Chili Recipes Slideshow. 10 Favorite Chicken Wings Slideshow. Elly says opa — recipes and ramblings of a home cook. Roasted Chicken with Tomato Butter. Carrot Cake Cookies. StartBaking.com. Gingersnaps. And then, just like that, I decided not to work anymore. It’s weird, I finished my manuscript and I was raring to go — reshoots! Edits! Let’s talk design! — for about two days and then, almost out of curiosity, I closed the elaborate spreadsheet that owns me tracks all the recipes, photos, intros and progress in the manuscript, just to see if it could close, after being open for more than a year, and it did.
And then, I didn’t reopen it. The good news is that being here doesn’t feel remotely like work; I am simply delighted to be back. And it was from these molasses that I had an a-ha moment. In a different week, I might have fretted over this. You know what these go great with? Gingersnaps Barely adapted from Sweet Melissa Patisserie, Cook’s Illustrated and a few other places Yield: About 4 dozen In a medium bowl, whisk together the flour, baking soda, salt and spices. Preheat oven to 350°F (180°C). Smitten kitchen | gingersnaps | print template. Gingersnaps Barely adapted from Sweet Melissa Patisserie, Cook’s Illustrated and a few other places Yield: About 4 dozen 2 1/4 cups (281 grams) all-purpose flour 2 teaspoons (10 grams) baking soda 1/2 teaspoon (2 to 3 grams) table salt 3 teaspoons (6 grams) ground ginger 1 teaspoon (2 grams) cinnamon 1/2 teaspoon (1 gram) allspice 1/4 teaspoon ground white pepper 2 sticks (8 ounces or 227 grams) unsalted butter, at room temperature 1/2 cup (100 grams) granulated sugar 1/2 cup (96 grams) light brown sugar 1 large egg 1/3 cup (79 ml) unsulphured molasses Optional, for even more of a ginger kick: Add 1 to 2 teaspoons finely grated fresh ginger (with the wet ingredients) or 1 to 2 tablespoons finely minced candied ginger (with the dry ingredients).
In a medium bowl, whisk together the flour, baking soda, salt and spices. In a large bowl, beat butter and sugars together until fluffy, about three minutes on medium. Add egg and molasses and beat until combined. Preheat oven to 350°F (180°C). Fall Farm-to-Table Cooking and Eating at Epicurious.