Explore more. Web pages, photos, and videos | StumbleUpon.com. Ad Hoc Buttermilk Fried Chicken Recipe. March 2, 2010 nothing beats fried chicken and waffles! My love for fried chicken, much like my love for noodles, is not very discerning. I can definitely tell the difference between good and bad noodles and chicken, but my love is so all-encompassing that I can forgive faults easily. With so many kinds of fried chicken in the world, how would I be able to tell good from bad if I didn’t try them all?
Chang’s Fried Chicken in Octo Vinaigrette is pretty damn tasty, but one fried chicken recipe in the whole book just leaves me wanting more. It’s too bad he didn’t include the recipes for the Korean and Southern style fried chickens of his Fried Chicken Feast. salt, flat leaf parsley, lemon, honey, garlic, bay leaves, peppercorns, thyme for brine Even if they were in the book, knowing Chang, the recipes would be multi-day, multi-step processes.
People on the internet have long been singing the praises of Keller’s fried chicken so I couldn’t wait to try it. Flour coating all ready to fry Ingredients. Makes » recipe: lemon meringue cupcakes. Amazing idea last week: lemon meringue cupcakes. I could make a lemony cake part, then bake a meringue right on top! No need to frost, super easy recipe! I mean look at these. Ladies, how cute would it be to show up at the next get-together with a cheerful tray of these? And to boot, these are 165 calories apiece. While the above does appear to be what I described, it is not. There are a few “specialty” tools required for this recipe. Start with the curd so it has time to chill while all that other stuff is going on.
This isn’t a bad time to go over how to zest a lemon. Also, isn’t that lemon HUGE? Speaking of lemons, for both the curd and the batter, I recommend straining your fresh lemon juice. The batter has this subtle speckle of lemon rind yellow. While that’s in the oven, we make our way to the third part: meringue. Now we need a way for the meringues will fit the cupcakes. And now that everything’s all squared away and set, let’s assemble! And luscious too. Beat egg yolks. Cooks-in-College. Apple Pie with Cheddar Crust — So Delicious. This is the sort of discovery that inspires me to host a dinner party. After just one bite, I began envisioning the scene: my guests’ hands reaching to the center of the table; the plate piled high with steaming, half-mooned pastries slowly disappearing; the silence as first bites are taken. Just anticipating the reactions — “apple and cheddar?!” — makes me giddy.
And giddy were we (my mom, my aunt and I) as we stood around the cutting board in my kitchen, tucking into one after another hand pie, analyzing the flaky cheddar crust, adoring the adorable shape, oohing and ahing over the whole package. I’ve been wanting to make an apple pie with a cheddar crust for several years now. While apple with cheddar is an age-old pairing, their union in a pie, for me at least, still came as a surprise. Mom and Auntie, in town for the weekend, reading to Ella Cameo and Fuji apples from Catoctin Mountain Orchard The Cameo apples were some of the best apples I have ever tasted. I adore this cheddar. 1. Healthy Spinach Artichoke Dip. There’s one appetizer that, if all else fails, we WILL order at a restaurant: spinach artichoke dip.
Hey, it’s what we do. We look at other options and then go with the one that we know we’ll both love and consume way too much of. What’s wrong with that? Nothing. Nothing at all. However, I have to say that I’m a homemade spinach artichoke dip virgin. Never made it, never even attempted it, unless you count the TGIFriday’s frozen appetizers or Lay’s jarred dip. This dip has all of 4 ingredients and tastes heavenly. 1 box frozen spinach, thawed and with the liquid squeezed out1 bag frozen artichokes, thawed and with the liquid drained away2 wheels of Laughing Cow Swiss cheese (you can do the light version here as well)1 tsp garlic powder¼ tsp cayenne peppersalt and pepper to taste In a food processor (or, if you like it chunky you can just mix in a bowl) process all of the ingredients together.
I repeat: DEVOUR. Garlic Cheddar Biscuits (a la "Red Lobster") Recipe. TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind.
So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;) 10 Tasty Mug Cakes That You Can Make in Just Minutes. By bellalimento | I’m sure you’ve heard of cakes that you make in a microwave in MINUTES.
I have to admit the first time I saw a recipe for one I was skeptical. I mean how can you make a cake in just a few minutes in the microwave? So I set out to test the theory. Guess what? You CAN make a cake in minutes in the microwave, and they’re TASTY! We’ve put together 10 delicious mug cake recipes for you to choose from. Nggallery id=’120007′ Chocolate Chip Cookie Dough Mug Cake Chocolate Fluffernutter Mug Cake Strawberries and Cream Mug Cake Read more from bell’alimento {Paula} on her Food Blog, Twitter & Facebook. Want to whip up dessert in a flash? The 25 healthiest foods for under $18 breakfast recipes to make in a crockpot15 sinfully sweet dessert recipes in a jar8 homemade Girl Scout cookie recipes — Samoas, Thin Mints, and more17 drinks you wouldn’t guess are non-alcoholic More on Babble About bellalimento bellalimento.
Cruft: Lasagna Cupcakes. When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home.
After a bit of research, here is my method. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. If you remembered to use olive oil, they should slide out easily with top crispy and the wrapper moist and tender. The small cupcake size works well for us. Perfect Buttercream | stetted. You know the scene – you’re at a party, and it’s time for the cake to be served. The cake sure looks beautiful, but the frosting … well, you never can tell with frosting.
On the cake it all kind of looks the same. The flavor is a mystery. Will it send you running for your toothbrush with its sweetness? Or even worse, will it taste like a dollop of butter? Both can ruin a good cake and cause people to doubt the skills of the cake baker. Last week I was roped into asked to coordinate last-minute baby shower for one of our temps whose last day was Friday. Megan’s Perfect Buttercream makes enough to fill and frost a 9-inch two-layer cake 2 sticks (8 ounces total) butter, softened 6 cups sifted powdered sugar 4 tablespoons milk (I use whole) 1 tablespoon vanilla extract 1 teaspoon almond extract Dump everything into a large bowl (preferably stand mixer bowl with whisk attachment).
Penne a la Betsy! | The Pioneer Woman Cooks. Ah, is there anything sweeter on earth than having your punk-arse little sister visit? Mine’s visiting this week, which means I’ve totally regressed back to childhood and the water’s great! We’ve sipped wine, laughed until we’ve experienced stress incontinence, and cooked until our fingers are pruney and falling off our hands. And our tummies are plump and full. Marlboro Man had to go out of town for a couple of days, so one of the things Betsy and I made was our favorite pasta dish of all time. Betsy graduated from college, lived in various big cities, and now resides in Austin, Texas with her tech-nerd husband, Matt, where she spends her days cooking all the food snob dishes I so unselfishly taught her to make so many years ago. Come along with Betsy and me as we make one of our favorites: Penne a la Betsy, as I like to call it. The Cast of Characters: Shrimp, Penne (or other short pasta), butter, olive oil, onion, garlic, tomato sauce, heavy cream, parsley, basil, salt, and pepper.
Best Steak Marinade in Existence Recipe. Macaroni and Cheese. Farewell, blue box. You have been forever replaced. I don’t care if you are ready to eat in less than 30 minutes. Your successor boasts gooey, real cheese bubbling underneath a breadcrumb topping… I’m melting just thinking about it. Have I mentioned before how I adore the Smitten Kitchen blog? Well, I do. I find her pictures mesmerizing, and every recipe I have made from her blog is simply delicious. I’ve followed Deb’s blog ever since she caught my eye with this recipe for Homemade Oreos.
I digress. Now, this dish cannot be whipped together at the drop of the hat. When you are making a dish which calls for shredded cheese, you should almost always shred your own. After grating the cheese, make the béchamel. Then you’ll mix in your spices. Now, mix in half of the shredded cheeses. Cook the pasta only until the outside is fully cooked, but the inside is not. Add the pasta to the cheese, give it a good stir, and put it in a buttered dish. Top with the other half of the cheeses. Butter an 8? Baked Zucchini Sticks and Sweet Onion Dip: that bloomin' zucchini! Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks.
You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip. Ready to go beyond muffins, bread, kebabs, and frittata? Warning! Ridiculously Easy & bakerella.com. I mean it. Easy. E…..Z…. Peach Crunch Cake. You need some sliced peaches in syrup. Just dump them in a 13 X 9 dish. Syrup and all. Note: this can also be called a dump cake. Cut the peaches into smaller pieces and you can distribute them more evenly.
Next up, you need a yellow cake mix. Sprinkle it right over the top of the peaches. Keep sprinkling until it’s all covered up. Then layer 1 stick of butter right on the top. For some reason this photo makes me smile. And this really makes me smile. Oh this is looking good. Finally, add some chopped walnuts. Here ’tis from the top and again from the side. Bake it at 350 degrees for about 40 minutes and voila… Peach crunch cake. Some for me… Some more for me… Good alone… good warm… good cold… and Good warm with something cold. Yum. Peach Crunch Cake 24.5 oz jar of sliced peaches in light syrup 1 package yellow cake mix 1 stick butter (1/2 cup), cut into 16 pieces 1 cup brown sugar 1/2 cup chopped walnuts Preheat oven to 350 degrees F.
Enjoy! Go. Chicken Tikka Masala. My husband is happy because I cook more at home. I kind of stopped cooking when I had my second boy… I’ve having sleeping problems since… and I still am. But it’s getting better… When you don’t sleep, you don’t usually have energy to do anything. Between that and taking care of two little ones, I just didn’t have energy to cook anymore. So we ate out quite a bit.
And that’s not good for health. So since I re-started this blog, I now have a new motivation to cook – therefore my husband and my kids are happy. And I am, too. I like to cook Basmati rice when I cook Indian dishes… I think Basmati makes Indian food taste even better. Chicken Tikka Masala Ingredients: 1 cup plain yogurt 1 tablespoon freshly squeezed lemon juice 2 teaspoons ground cumin 1 teaspoon ground cinnamon 1 teaspoon cayenne 1 teaspoon paprika 2 teaspoons black pepper 1 tablespoon minced ginger 1 teaspoon salt 3 boneless skinless chicken breasts, cut into pieces Directions: Combine all ingredients except chicken in a bowl.
Crispy Chicken Sandwich Topped with a Fried Egg, Prosciutto and Spinach-Garlic Aioli. As a grownup, I now know that breakfast-for-dinner wasn’t a loving concession but a well-orchestrated cop-out. Most pre-10AM treats take a hot minute to prepare and they’re always crowd-pleasers. Show me the person who flips off Cinnamon French Toast or Apple Pie Pancakes; who thumbs her nose at Eggs Benedict or a plate piled high with Hash Browns. That person doesn’t exist…and if they do, we don’t need to meet. For this month’s installment of Secret Recipe Club – SRC, as it’s known in the biz – I was sent to From the Bookshelf: a fantastic blog that plumbs the pages of classic cookbooks and adapts them into NYC-friendly creations. As I was perusing the site, I came across a recipe for a delightful breakfast sandwich that reworks this corner bodega favorite into something more gourmet by using pancetta in lieu of bacon, thick ciabatta bread and a zippy homemade aioli.
Print This Recipe Crispy Chicken Sandwich Topped with a Fried Egg, Prosciutto and Spinach-Garlic AioliServes 2 2. 3. 5. 6. Super Bowl Series: Mini Spinach Pockets. Super Bowl Series: Mini Spinach Pockets by Rebecca Jan 18th, 2011 // Appetizers, Holiday, Recipes, Snacks, Veggie Friendly Do you remember the Deep Dish Spinach Pie recipe? The one we made for the Baby Daddy Birthday Dinner? We cannot get enough of it. There are so many kid-friendly parts to this recipe. He also got to scoop the filling, close up the pockets and then press a fork onto the edges. My kid ate 2 of these for breakfast 3 for lunch and 4 for dinner.
Spinach Pockets Recipe Prep Time: 15 mins Cooking Time: 20 to 25 mins Preheat the oven to 375 degrees. Sprinkle the counter with flour. You might also like... The Basics: 8 Useful Kitchen Skills Every Cook Should Master. Grilled Nacho Pizza [Dinner Time] Bacon Cheeseburger Chicken. Creamy Macaroni and Cheese Dishes that Put the Blue Box to Shame. Nutrition Facts and Analysis for Celery, raw. Most gawked all-time - page 2. Ginas Skinny Recipes: Healthy Baked Chicken Nuggets. 60 Second Chocolate Chip Cookie A la Mode. Japanese (Osaka) Cotton Cheesecake. 50 Amazingly Helpful Time-Tested Tips for the Kitchen.
Asian Black Bean Sauce Recipe. The Web's Best Slider Recipes. Deep-Dish Chocolate Chip Cookie for One & Healthy Food For Living. Cute & Easy Mini Santa Hat Brownies. Meatball Wellington. How Sweet It Is. Favorite Recipes from 2011. Things to Grill in Foil : Recipes and Cooking.
50 Healthy Recipes to Kick Off 2012. Top 10 Awesome Dips. Homemade Junk Food | Spark. Main+Course. Chocolate Chip Lava Cookies.