Muffins à la noix de coco, citron vert et avocat. These bakery-style Coconut-Lime Avocado Muffins are fluffy and flavorful with some serious muffin top! Hi my name is Jenn and I’m a muffinaholic. I’m so hopelessly in love with them that if a 12 step program for these fluffy little hand-held carb bombs actually existed, then I would have flunked out of it at least twice by now. Easily overshadowed by their older sister, the over-achieving cupcake, muffins are often snubbed for sweeter options like cupcakes, pancakes, and donuts, or more indulgent items like biscuits, bagels and croissants.
They’re that healthy option somewhere in the middle of the spectrum that isn’t really all that healthy when you factor in the cup of sugar and stick of butter that typically goes into them. As for healthified muffins? Those poor guys have such a bad rap. I’m sure at some point in our childhood our parents must have told us not to eat sponges. Let’s not start now. Don’t be intimidated by the ingredients in these muffins. Now. Ahora. Jetzt. Soften butter. Pasta alla Norma (Italie) Pasta alla Norma, an Italian classic.
Beautifully seared eggplant meets a rich sweet tomato sauce playing in the folds of a wonderful Pennoni pasta! Furthermore, add a grating of ricotta salata, totally delectable and exquisite! Song of the day: "Sunday Morning" by Maroon 5 [This post was first published in March 2015. It has been updated for photos and writeup]. Behind every great pasta is a great sauce, whether a simple oil, garlic, and chilies or a more complex Carbonara or how about fettuccine with mushrooms, the end results is always fabulous. Key points to great pasta Three key points to a good pasta: Firstly, use good quality products.Secondly, pay attention to cooking times.Lastly, have a passion for what you do and cook with lots of love. For us, pasta is a great dish when you have had a busy day and you want to make something quick and easy yet healthy and delicious. To the South of Italy Cheese glorious cheese The beauty of freshness and quality I love this picture above. Good eats.
Daurades entières au four à l’antillaise. Street tacos au maïs et au poulet barbecue. GOOD MORNING! It’s Monday, and I don’t want to get ahead of myself, but tomorrow is Tuesday. And you know what Tuesday means? Tacos. I don’t know about you guys, but Taco Tuesday is a holiday in our home. And this week we’re going alllllll out with barbecue Chicken Street Corn Tacos.
Corn tortillas loaded with juicy bbq chicken, creamy Mexican street corn, avocado, cotija and a dash of chili powder. Um yeah. These tacos are honestly one of my favorite things we’ve made all spring and they are even better for summer and all that fresh corn. Ugh I love this stuff so much, even talking about it is getting me excited. So why not stick that in a taco with some BBQ chicken and live your best life? And the best part? Serve these up with some fresh guac and tortilla chips, a good margarita, and you are in for a GOOD night, my friends.
So do your grocery shopping for dinner tomorrow. Print Units: Ingredients for the elote for the tacos Instructions Preheat grill 500°F. Notes. Salade de poulet aux fruits à la brésilienne. On prend le temps de se détendre un peu et de profiter du beau temps, l’occasion de se préparer une recette facile et légère : les Salpicao de frango, une salade de poulet. Élément indispensable des grandes tablées pour noël, cette spécialité brésilienne est consommée dans tout le pays avec des dizaines de version différentes présentée en entrée, en apéritif ou même dans un très grand plat comme un gratin. Cependant, quelques éléments sont indispensables : le poulet émietté, la mayonnaise qui sert de sauce pour lier le tout, les pommes et les raisins secs.
À chacun ensuite de s’amuser avec les versions, plutôt fruits dans certaines régions, plutôt noix dans d’autres ! Pour: 4 personnes Calories: 300kcal Auteur: Dumplings & More élanger le poulet, les pommes, l’ananas, les raisins secs et le citron vert. On prend le temps de se détendre un peu et de profiter du beau temps, l’occasion de se préparer une recette facile et légère : les Salpicao de frango, une salade de poulet. Pour: 4 personnes. Baba Ganoush aux piments marinés. Je vous avais déjà proposé une recette très traditionnelle de Baba Ganoush (voir ICI) que je fais très régulièrement à la maison. L'autre jour j'étais invité à une soirée organisée par un de mes amis, Fábio, qui nous a fait le sien pour notre plus grand bonheur. J'étais ravi de découvrir une nouvelle version, surtout que celle-ci s'avère extrêmement savoureuse avec un goût radicalement différent. Il n'y a pas de jus de citron, mais des petits piments au vinaigre et beaucoup de poivre noir (que j'adore).
Cela donne un Baba Ganoush très surprenant, mais qui rend totalement addict ! Recette du babaganoush (pour 4 personnes)4 aubergines moyennes110g d'huile d'olive160g de tahinépoivre noir du moulin (beaucoup)sel (j'ai pesé avant/après: 8g) 2 gousses d'ail1 petit bouquet de persil plat4 piments cerises au vinaigre Tout d'abord, il va falloir brûler la peau des aubergines. Placez une petite grille sur la flamme, puis posez les aubergines par deux.
Faites de même pour toutes les aubergines. Ananas rôti aux épices. Tender, Juicy n Caramelized… Grilled Pineapple with Cinnamon and Brown Sugar…!! A Super Quick Appetizer to kick off your Party… “Super Quick Appetizers” – that’s a new mantra I’ve started to preach and I’m so excited to share this recipe, you guys are surely gonna love it! Grilled pineapple on skewers along with other veggies/meats is quite popular and commonly available across restaurants throughout the world. But this sweet version of pineapple with brown sugar and a glaze of cinnamon has become my favorite, and I’m so happy to have stumbled on to it.
My memories of a similar variant of this dish go all the way back to my Hyderabad days. After leaving Hyderabad I totally forgot about this dish and last summer while planning for a barbeque party, my husband and I were thinking for something unique and all of a sudden he remembered this. You can also try out this recipe in an outdoor grill as well as in an oven, by following the cooking times properly.
Enjoy this Summer Grilling…!! Farfalle au chèvre et aux champignons. This mushroom pasta with goat cheese, fresh herbs and lemon is a quick and easy dinner recipe tastes like it took all day to make. There are recipes that taste good…and then there are recipes that taste amazing. And sometimes, that amazing flavor doesn’t take much effort at all. Such is the case with this mushroom pasta with goat cheese! It is so seriously good, it’s one of my favorite things that has come out of our kitchen. It pairs savory mushrooms with bright lemon, creamy goat cheese, and fresh thyme and oregano. And it’s done in less than 30 minutes. Related: Easy Dinner Recipes for Busy Lives Is it really the best mushroom pasta? Well, we think so! Oh and we threw in some nutrient dense leafy greens. Tips on how to make mushroom pasta Here are a few notes on how to perfectly season this mushroom pasta with goat cheese: Cook the pasta in salted boiling water.
How to make it a meal! This pasta recipe is for 8 ounces of pasta, which we’ve noted as 4 servings. Is pasta healthy? Print Notes. Porc au caramel. Le porc au caramel est un classique de la cuisine asiatique. J’ai découvert ce plat en Guyane grâce à la communauté asiatique qui s’y trouve. Le porc au caramel trouve son origine au Vietnam. Et il existe plusieurs recettes de porc au caramel, aux œufs, au poivre etc…avec des variantes avec l’ajout d’épices ou de condiments complémentaires.
Ce que j’aime avec le porc au caramel, c’est que la viande est particulièrement tendre et gorgée de sauce. Et contrairement à ce que l’o n pourrait penser, la couche de gras et la couenne se laissent manger sans aucun écœurement. C’est un régal. Ce fut un orgasme culinaire ! Aujourd’hui, je te propose ma version du porc au caramel qui fait l’unanimité dans mon entourage. Tu verras, essayer cette recette, c’est l’adopter. De ma cuisine à la tienne, bon voyage gustatif !
Imprimer la recette Porc au caramel Ingrédients 2 kilos de poitrine ou rouelle de porc Marinade Cuisson Instructions Disposer le porc coupé en morceau dans un saladier. Notes. Légumes et poulet au four à l'asiatique. Everyone’s favorite classic stir fry made on a sheet pan! No fancy wok/skillet needed here. Only one pan for clean-up. YESSSSS! Everyone loves a classic stir fry. It’s just such a quick, easy and customizable clean-out-the-fridge type meal to get rid of those lingering stray vegetables. And now you have a cheater version made on a sheet pan. I mean, a stir fry is easy enough as it is.
Just stir in everything onto your sheet pan. Boom. You can sub in tofu for vegetarian style or beef or pork to mix it up. Additional vegetables can also be added as needed. And don’t forget to drizzle Sriracha to your heart’s content. Ingredients: 4 boneless, skinless chicken breasts, cut into 1-inch chunks2 carrots, cut diagonally into 1/2-inch-thick slices1 red bell pepper, thinly sliced1 yellow bell pepper, thinly sliced1 cup snow peas16 ounces broccoli florets*1 teaspoon sesame seeds1 green onion, thinly sliced For the sauce Directions: Preheat oven to 425 degrees F.
Panadas au thon épicé de la baie de Manado. Vinaigrette au miel et au piment fumé. This chipotle honey vinaigrette tastes just like the original. I love Chipotle’s chipotle honey vinaigrette so I came up with this copycat version by fiddling around with the ingredients listed on the Chipotle website. It tastes almost identical to the original. Toss it with romaine lettuce, beans, corn, avocado, grilled meats — or all of the above! What You’ll Need To Make Chipotle Honey Vinaigrette The key ingredient in the recipe is canned chipotle peppers in adobo sauce: dried and smoked peppers (usually red jalapeños) that come in a spicy tomato sauce.
How To Make Chipotle Honey Vinaigrette Simply combine all of the ingredients in a blender or mini food processor. And process until smooth. You May Also Like Chipotle Honey Vinaigrette By Jennifer Segal, inspired by Chipotle Mexican Grill's Honey Vinaigrette This chipotle honey vinaigrette tastes just like the original. Ingredients Instructions Combine all of the ingredients in a blender or mini food processor and process until smooth. Fruits des bois à la chantilly coco. A simple spring & summer dessert when berries are in peak season! Made with vegan coconut cream. Our 4th of July ended up being a quiet day, just the two of us. Jack grilled up some stuffed mushrooms & poblanos and then whipped together this juicy little dessert. We have a new annual tradition – which is not the 4th of July – but rather the annual “Jack cooks because Jeanine’s hand is all busted up from trying to break up yet another dog fight.”
Yes, this has happened before, and no, I’ll never learn. Everyone’s fine, by the way, but lets just say our little Annie is looking much more disheveled than this guy. But back to the dessert… who doesn’t love berries on the 4th of July? Now if I could just get into the habit of keeping my hands out of the dogs teeth…Expert dog-breaking-up tips are totally welcome, btw. Refrigerate your can of coconut cream overnight (or longer). *if you don't have vanilla bean pods, I don't recommend subbing in vanilla extract.
Filet de porc à la mangue et crème au cari. Quiche chèvre-artichauts. This fluffy, savory quiche pie recipe made with eggs, artichoke, spinach goat cheese, and Almondmilk makes weekend brunches a tasty breeze! This is another recipe I’ve created in my partnership with Blue Diamond Almond Breeze, a breakfast or brunch dish that’s lightened up thanks to Almondmilk. My friend Kelley makes a really great quiche. The first time I ate one of her quiche creations was at a local blogging brunch where we all brought something along to add to the potluck party. I was immediately smitten with Kelly’s quiche-ing skills, likely due to the fact I am always enchanted by a baked custard of any kind. Quiche is one of those recipes specially reserved for brunching. With Mother’s Day rounding the corner of the calendar, a good quiche is always an impressive entertaining option. About the Recipe In an effort to curtail extra work on mama’s day, I used a store bought pie dough.
While the quiche is baking, be sure to give it a check at about the half hour mark. Print Ingredients. Wraps de laitue à la salade de pois chiches. I had high hopes of getting these vegetarian chickpea salad wraps on the blog in time for Memorial Day picnicking. But then I arrived in Porto, had my first glass of vinho verde, followed by a very un-vegetarian pile of freshly cut jamon, and all of a sudden a week had flown by.
Forgive me, I did what I could under the circumstances. Which was close to nothing involving a computer. The four days I spent in Lisbon after my friend’s magical Portuguese wedding in the north was the first stretch of time since Charlie and I started dating that I explored a foreign city all by myself. Solo travel has its perks and its drawbacks, so I was appropriately both looking forward to and dreading this stint of me time. The last solo adventure was this trip to San Sebastian in my mid-twenties, and the time before that was another two week stretch in Spain just after college graduation at age twenty-one. In San Sebastian, I was forced to mostly pintxos hop on my own. In other words, classy. Phoebe. Sauce moutarde aux petits-suisses. Une petite entrée pour une toute petite faim... de bons oeufs durs bio accompagnés d'une sauce aux petits-suisses et moutarde à l'ancienne pour alléger la version oeufs-mayo (que l'on adore tous !).
Une recette facile, rapide et healthy pour se faire plaisir sans remords. Ingrédients:8 oeufs Bio4 petits-suisses1 cs d'huile d'olive2 cs de moutarde à l'anciennesel, poivrequelques brins de persil Faites cuire les oeufs dans une casserole d'eau bouillante pendant 10/12 min.Mettez-les dans un bol et laissez-les refroidir à température ambiante.Ecalez les oeufs.
PHOTOS & TEXTES: AUDREY JUBAULT. Tous droits réservés sauf mention contraire. Githeri : Ragoût kenyan de légumes au garam masala. I really love githeri!!! Like, really really! I know some of you are reading this thinking I am crazy, or lying, or both :D, but the heart loves what it loves. While some of you totally feel me on this! I know you feel me on the magnificence of githeri!
I have prepared it in so many different ways in the past- be it with coconut cream, or whole sage and garlic or with ginger and pepper; but whichever way you go, it is always so bomb! I had so much time filming this too! PREP TIME: 10min COOK TIME: 30min SERVES: 2 Ingredients 2 cups of boiled maize and beans 2 large potatoes, peeled & cubed 2 carrots, cubed Fresh dania (both leaves and stems) ½ green hoho, cubed 1 red onion, diced 1 tomato, minced ½ a teaspoon of black pepper 1 teaspoon of garam masala ½ a teaspoon of paprika ½ a teaspoon of turmeric Salt to taste Vegetable oil for frying Method First step is to always ensure you have your boiled githeri (mixture of maize and beans) ready before hand.
Happy Wednesday!! Fajitas aux boulettes de boeuf haché. One Pot de riz au poulet et aux olives. Duo de haricots au thon. Sandwich aux oeufs sauce sriracha. Gaspacho vert au brocoli, courgette et lait de coco. Poulet CCC. Mijoté d'aubergines et pois chiches à la harissa. Croquettes de poulet aux courgettes et feta. Full Medames : Purée de fèves à l'éthiopienne. Smoothie tropical à la pastèque. Tacos à l'avocat croustillant. Camarao na Cataplana (Portugal) Spaghetti persillés aux boulettes de poulet. Pois chiches tandoori. Salade épicée aux oeufs frits (Thaïlande) Tarte aux oignons nouveaux et aux graines. Ktipiti (poivrons et feta) Crème de maïs. Croque-monsieur façon cheeseburger. Barramundi à l'italienne. Boulettes d'aubergine. Salade de pâtes Caesar. Tarte à la tomate et pesto de roquette-anchois. Marinade Chermoula. Cuchuflís - Cigares chiliens au dulce de leche.
Salade de pâtes aux courgettes. Moules au lait de coco. Poitrine de porc laquée au poivron et au piment. Concassé d'aubergine à l'orientale. Insalata di riso (Italie) Pita au poulet citronné. Bol-smoothie. Crinkle de courgette à la feta et à la menthe Spezzatino de poulet aux olives noires. Ravioli au pesto rouge crémeux et à la saucisse. Laitue à l'ail et à la sauce d'huître. Couscous au pesto, artichauts et crevettes. Hummus au chou-fleur rôti pimenté.
Pâtes à la roquette. Cuisses de poulet au four. Gentlemen's Relish : Beurre d'anchois anglais. Escalopes farcies au Boursin. Salade de pois chiches méditerranéenne. Come y Bebe : Salade de fruits équatorienne. Maftool (Le couscous à la palestinienne) Vivaneau mariné et grillé à la guyanaise. Côtes de porc à la crème à l'italienne. Tatin d'aubergines au miso. Sandwich detox. Salade Caesar au miso. Gâteau du bûcheron. Boulettes shawarma. Colombo de porc. Sandwich au thon à la méditerranéenne. Crème de feta à la menthe et aux pistaches. Flan de papaye au caramel (Madère)
Curry de pois chiches express au basilic. Poisson frit aux oignons à la guyanaise. Salade de couac. Sauce chien. Spaghetti bolognaise... à la chinoise ! Quiche au poulet, épinards et lait de coco. Ensalada de pallares comme au Pérou. Rillettes de thon au yaourt. Fajitas végétariennes. Menemen (Oeufs brouillés pimentés à la turque) Fruit à pain rôti entier à la jamaïcaine. Pancakes aux flocons d’avoine et courgette. Sandwich chich taouk. Mafé au poulet.