Cordon Bleu Chicken Nuggets recipe. How To Make Quick Weeknight Roast Chicken And Salad. French Onion Soup Sandwiches. Sometimes I can’t tell whether or not I’m doing a good job. I realize this sentence might sound trite and indulgent, and downright silly… but I mean it. Sometimes I can’t tell. I’ve realized that part of the reason I can’t tell what’s going on in the ‘good job’ department is because… nothing ever stops anymore. Never. Emails never stop. Do you remember when things were actually done?
I know what you’re thinking… it’s my responsibility to make things both done and good. Now… I could have written ‘do well’, but I meant ‘do good’, as in… deeds. Let’s talk sandwiches! Green Goddess Tea Sandwich. Imagine a world where we need two whole onions for two sandwiches. That would be a scary scary world if it weren’t for caramelization. We’re going to combine raw, pungent onions with fats and heat to mellow them out. Thank you fats and heats. This is a simple sandwich with little bits of important ingredients. Because there are so few ingredients, they’re all important.
The melty beginnings. See? Go fresh. Crab Cakes. I know that you're either a seafood person or you're not, and I hate to be rude, but if you don't appreciate the melt-in-your mouth, buttery deliciousness of crab... HIT THE ROAD. But then come back here in a few days. There might be cookies. So I actually made these in Florida a few weeks ago. And I thought that when we got home it was going to be spring. But as I was saying, in Florida I always order crab cakes when we go out to eat. Well, of course we had tummy aches for about a week, but dare I say... it was almost worth it?
But not worth it enough to do it again. I use one can of fancy white and one can of fancy lump. I also use cornbread crumbs instead of breadcrumbs since I'm always making gluten free cornbread, but you could use regular breadcrumbs, cracker crumbs, or whatever. After you've got all the stuff mixed up, form it into some nice, little Krabby Patties. You actually might want to do them a little smaller than I did. Don't forget the remoulade and a squirt of lemon juice. 30 Pounds of Apples » Goat Cheese Mac with Rosemary. Folks, we need to talk about mac and cheese. Mac and cheese, when I was little, meant the blue box.
Oh, beloved blue box of tiny elbows and mysterious orange powder. Then those Velveeta shells came out, and the blue box was supplanted by tiny shells and mysterious orange goo. And they were delicious, weren’t they? I discovered, early in my surfing of the foodie corners of the internet, that mac and cheese was something I had never really known. Baked casseroles of pasta and cheese, topped with a decadent crust of cheddar and bread crumbs, seemed to be what the foodie world wanted mac and cheese to be. And I confess! But sometimes, I just want some dang stove top cheesy pasta, creamy and without the crunch, but also without the mystery of the orange powder and goo. The answer is here, friends. The original recipe called for the sauce to be entirely cream-based, but I lightened it up and replaced half of the cream with lowfat milk, and I didn’t miss a thing. Garlic-Rosemary Steak Recipe. Heat 3/4 cup oil and rosemary in a small saucepan over medium heat until oil begins to bubble and an instant-read thermometer registers 140°, about 2 minutes.
Let steep at room temperature for at least 2 hours or cover and chill overnight (the longer it steeps, the more flavorful it will be). Strain oil; discard rosemary. Set rosemary oil aside. Rub steaks with 1 Tbsp. olive oil; season generously with kosher salt and pepper. Heat 2 Tbsp. oil in a large heavy skillet over high heat until it begins to shimmer. Easy Weeknight Pork Chops With Mac 'N' Cheese. Curried-Chicken and Vegetable Pan Roast Recipe - Grace Parisi.
Bacon, egg and leek risotto. Seeing as I once argued that rice pudding should be breakfast food (what? Grains, milk, a bit of sugar, sometimes berries — just like oatmeal!) It shouldn’t be any surprise that I’m now wondering if risotto could also be welcome in the earliest parts of the day. I mean, what if contained bacon and eggs? What if I warned you that if you start making risotto with leeks and bacon and finish it with a fried egg that you might not be able to go back to eating it another way? I got the inspiration for breakfast risotto from an article I saw a few months back. Which is all the more reason that the risotto approximation of breakfast, replete with bacon, runny eggs, cheese and leeks is nothing short of brilliant.
Bacon, Egg and Leek Risotto I mentioned that the recipe was inspired by an article but I’d prefer not link to it because, while I’m sure the restaurant that serves it does so splendidly, the recipe as written was a mess of bad cooking times and impossible ingredient levels. Grilled Maple-Mustard Chicken Wings Recipe. Cast Iron Skillet Brussels Sprouts Bacon Pizza. Oh my gosh. I’ve been waiting forever to tell you about this pizza.
And by forever, I mean three days. But in Jessica years? That is forever. It’s pathetic, really. The toppings? Also go with a little balsamic glaze if you want. What I really have been chomping at the bit to tell you about is THIS CRUST. I’m no pizza connoisseur – unless eating obnoxious amounts qualifies one as an expert – but this somewhat resembles a wood fire crust or something. Back in December, I had to take a little trip to NYC and conned my friend Bev into coming with me. Oh! Oh. It’s true. Anyhew. I swore up and down and right and left that I was making the pizza as soon as I got home. A slight note: um, this method works really well with two people. I love it. Print Save Cast Iron Skillet Brussels Sprouts Bacon Pizza Yield: dough recipe makes 2 skillet crusts, pizza toppings listed for 1 pizza Prep Time: 1.5 hours Cook Time: 3 minutes (YES, 3!)
Ingredients: Directions: Oh who am I kidding?
Stylish Cuisine « Chicken and Dumplings. I’ve made this recipe a couple of times now. Filling and delicious, it’s pure comfort food that’s great to serve on a chilly evening. We’re finally having some chilly nights here in NYC. We’ve had quite a mild winter so far. This is a great weeknight meal, although it takes a little bit of time to prepare with all of the different steps. It’s well worth it though.
The dumplings are delicious. They’re very similar to a cream biscuit recipe that I use. Print This Recipe. Braised Lamb Shanks & Root Vegetable Puree. My fiancé and I don't really celebrate Valentine's Day, but we do enjoy quiet meals at home, just the two of us (and our begging dogs). We think there's nothing like spending time in the kitchen, preparing food for—or with— the one you love. It uses all of your senses to create something out of nothing; it's the ultimate act of giving.
If you need February 14 to prove your love, prove it by cooking. These lamb shanks braised in red wine were inspired by a fabulous meal I had last week, at one of the best restaurants in the South (and perhaps even the country). A good chef will tell you simplicity is key. A great chef will tell you buy high-quality lamb, add a little tender love and care, and that you don't need a chef. And please, don't wait until tomorrow to cook this. Braised Lamb Shanks & Root Vegetable Puree Serves 2, with leftovers Preheat oven to 375°F. In a large Dutch oven, cook the bacon over high heat until crisp and all the fat is rendered.
Lower the heat to medium. Guilt-Free Pizza Bites (Cauliflower Pizza Bites. These are exciting so get excited! This recipe is literally for everyone. You could eat this recipe every day of the week and still get lean. This seems like a treat but it is a snack or a part of a meal. I’m so excited to share this simple, delicious Cauliflower Pizza Bites recipe with you! These Cauliflower Pizza Bites are great for adults, children, entertaining and even to pack for on-the-go quick snacks. These are a new staple in your kitchen! There is nothing more satisfying than these bite-sized, easy to dip pizza bites. Enjoy these! These Cauliflower Pizza Bites are gluten-free, low-carb, higher in protein, guilt-free, low in fat, high in fiber and the freaking the best craving solution ever! Prep time: 10 Minutes – Cook time: 25-30 MinutesYield: Makes 24 Cauliflower Pizza Bites Ingredients: Directions: ***See how to make more recipes with cauliflower including full sized pizzas, whipped potatoes, and fried rice here.
For fun topping ideas click here. Vegan?
Spinach Artichoke Grilled Cheese. Did you know April was Grilled Cheese Month? Somehow we missed that (we’ve been a bit preoccupied lately). But, it must have been in our subconscious, because we had a recent craving! Our original inspiration for this sandwich was a combination of the extraordinary collection of grilled cheese variations on Closet Cooking, a blog we’ve been following for years, and a spinach artichoke melt we made a while back to meld the deliciousness of spinach artichoke dip into sandwich form. The result is gooey and totally delicious – similar to the famous dip, but in meal form. We also took a tip from Closet Cooking to use shredded cheese, and were pleased with the result – it had great overall consistency. There’s something about a toasted cheese sandwich that just doesn’t get old. Spinach Artichoke Grilled Cheese Dice the 2 cloves garlic. Crockpot Mexi Chicken & Cream Cheese.
Get ready for one of the easiest meals ever.Of course it involves the crock pot! Here is what you need: - Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)- Can of Corn, drained.- Can of Rotel Directions:Put frozen chicken in the crock pot.Put Cream cheese on top of the chicken.Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.Dump in the Rotel, Cover & cook in your Crock Pot on low for 6-8 hours.Every 2 hours, I stir the ingredients.You can shred the chicken when it is done, or just leave it as tenderloins.This is what it looks like after 6 hours: I turn the crock pot off & let it sit for about 30-45 minutes.It is a little soupy, but letting it sit causes it to not be as soupy. I serve this over rice. It makes a lot, it feeds 6-8 adults. Parmesan Bread Pudding with Broccoli Rabe and Pancetta Recipe.