Slow Cooker Orange Chicken. Rosemary Focaccia. So this is actually a recipe that I got from Sara a couple of years ago and I just love it. It tastes a lot like the focaccia bread that you get at Macaroni Grill, only (at least I think) better: warm, soft, a little salty; rip off a piece (no knives here) and dip it in some extra-virgin olive oil with a dash of balsamic vinegar and some freshly ground black pepper and you have a meal! Seriously, I could just eat it for dinner and call it a night! If you’re more interested in balanced nutrition, slice each loaf in half length-wise and add Garlic-Herb Sandwich Spread, smoked turkey, Provolone, tomatoes, onions, and lettuce and then cut into wedges. Or try it alongside a bowl of Italian Turkey Soup–it’s a relatively easy, elegant, homemade, soul-satisfying meal perfect for a chilly fall evening.
Scared of making yeast bread? Don’t be! Follow our handy-dandy yeast tips and you’ll sail through with flying colors! Rosemary Focaccia Loaves Recipe by Our Best Bites 1 Tbsp. yeast 1 tsp. Kids Week: On-the-Go Breakfasts + Whole Grain Banana-Pecan Muffins. So I think school is pretty much back in full swing for most people! Like Sara said in yesterday’s post, I now have a full-blown Kindergartner… He goes to a full day of school, school uniform, everything. I was so nervous about so many aspects of him going to school full-time–how could I possibly manage throughout my day without him?
Last week was our first full-blown day of carpool lines, dropping off, picking up, and, most of all, getting a 5-year-old and 3-year-old fully dressed, fed, and out of the door by 7:55 each morning. Yeah, things are a little crazy around here in the morning. While my guy does have a snack at school, he’s still eating breakfast between 7:00-7:30 every morning, which means he needs to stay full for quite a few hours before he hits snack time. ) banana pecan muffin recipe made with whole wheat flour and honey.
One of my all-time favorite Our Best Bites recipes is these Baked Breakfast Taquitos Next time you whip up a batch of Sara’s family’s world-famous crepes, Buttermilk Cheddar Biscuits. Ya know, I hesitate to post yet another bread recipe because Kate and I aren’t too big on carbs… Hahahahahaha. Psych. (Remember when it was cool to say that?) We’re pretty much obsessed with carbs. And my obsession only increases with pregnancy. Some people luck out and crave things like oranges and water. But I know there are lots of fellow carb lovers out there, and what’s not to love?? Try them out! Pretty basic ingredients here. Before you mix up your dry ingredients, take a spoonful of your flour and mix it with your grated cheese.
This will prevent the cheese from sticking to itself and then it helps distribute it throughout the dough. Start by combining the flour, baking powder (a whole tablespoon of it!) (What the heck does that mean? Once the butter is the size of small peas (ya know, as opposed to really large peas…) add in the buttermilk and the egg. Mix it until JUST combined. Then add in that grated cheese. Once again, mix just until combined. Preheat the oven to 425 degrees. Linguine with Italian Turkey Meatballs. I discovered this recipe a few years ago when I was kind feeling lost in my life, a few months before Sara and I started this blog. It quickly became one of my favorites, something easy and yummy I could throw together for company and a little different from my old-standby Spaghetti and Meatballs. I’ve tweaked it a little here and there–I’ve made the sauce “saucier” to stretch it out a little further and to increase the whole veggie-to-meat ratio.
I’ve also used bacon a few times, which I actually recommend (even if I’m using pancetta in this picture; do as I say, not as I do, right?!). Bacon and pancetta are essentially the same cut of meat (pancetta is not smoked like bacon), but bacon has a lot more flavor, so you can use significantly less bacon, thereby cutting some fat and calories. This recipe is a little bit of a splurge, but it’s still do-able when you’re trying to watch what you eat. Preheat your oven to 450 and line a baking sheet with aluminum foil or parchment. Meatballs. Linguine with Italian Turkey Meatballs. Baked Spinach Dip Mini Bread Bowls. Baked Spinach Dip Mini Bread Bowls anyone? These are cute aren’t they. I thought it would be fun to share some fun Superbowl/party food this week to get ready for game day.
It’s no secret that I am only interested in the commercials and half time performances of Superbowl but I do LOVE to make party food, so let’s celebrate with fun food Stay tuned for some great NYC pictures coming this week, I had so much fun in the big apple last week. Looking forward to sharing the mouthwatering photos of our bakery hopping! Here are your ingredients, nice and simple. I LOVE that Pillsbury put out a “Simply” line of products. Unroll your french bread loaf and cut into 10 equal slices, about 1 inch thick. Flatten each slice with the palms of your hands about a 3 inch round. Press in the bottom and up the sides of your muffin tin. Time to cook the spinach, watch it wilt in seconds Now add your garlic and stir it all up for a good minute or so.
Here’s the yummy part. Don’t forget the garlic salt. Enjoy! 1. 2. Asian BBQ Chicken. Now that summer weather is finally starting to peek out in my neck of the woods, I’m pulling out some of my most favorite grilling recipes. This one is on my most-requested list. That may be because I make it so often for company. And that may be because it’s always a reliable hit. It’s one of the very first recipes I ever posted here on the blog and it was long overdue for a photo makeover! If you haven’t discovered this one, then definitely put it on your to-make list. Start with a little somethin’ somethin’ sweet: brown sugar.
And some freshly grated ginger. And some fresh garlic. For a little kick, toss in some red pepper flakes. And some curry powder. Make this easy on yourself and toss all of this in a ziplock bag. Now that we’ve got the dry flavors- add the liquids. And some soy sauce. Squish it all together, and add your chicken. Then grill it up on your bbq (or use an indoor grill pan or broiler if you don’t have a bbq) Asian BBQ ChickenAdapted from Cooking Light. Recipe for Honey Almond Cake with Orange Zest for Rosh Hashanah: Shana Tova. I would never get an award for the best Jew. I eat pork. I love shellfish. After a dinner of steak, I don't mind eating a dessert that has dairy in it. Several years ago I gave up fasting for Yom Kippur, because instead of having a reflective day, I'd be miserable because all I could think about was not being able to eat and drink.
I have only dated one Jewish guy...and even he was only 1/2 Jew. But all that doesn't matter to me. This Wednesday is Rosh Hashanah: Jewish New Year. But here's a thing: I actually don't like honey. When it comes to cooking, I rarely follow recipes: I just come up with my own creations. 7 tablespoons unsalted butter, melted1 cup light brown sugar, packed 1/2 cup plus 2 tablespoons honey1/2 cup sliced almonds, toasted (I used 2/3 cups of almonds)1 egg1 cup buttermilkzest of one orange (my own addition)2 cups flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon saltDirections: 1. 2. 3. 4. Shana Tova to everyone celebrating Rosh Hashanah. Cashew Sweet and Sour Pork. We love Chinese food. And, living in the South, good Chinese food (like good Mexican food) is hard to come by.
Don’t get me wrong, there’s good food here; the South isn’t known for awesome food for nothing. The ethnic scope of it is just limited. I wouldn’t say this is Chinese so much as it is “Asian-Inspired.” I got this recipe from Cooking Light a few years ago and it’s been a staple at our house ever since. Don’t be scared of all the ingredients. Cashew Sweet and Sour Pork 2 Tbsp. cornstarch, divided 1 Tbsp. cooking sherry or apple juice 1 lb. pork tenderloin or boneless pork chops, thinly sliced 1/3 c. water ¼ c. sugar ¼ c. cider vinegar 3 Tbsp. soy sauce 3 Tbsp. ketchup 1 Tbsp. oil 1/3 c. chopped cashews (or exactly one of those little .99 bags of Fritos cashews at the front of the grocery store) ¼ c. green onions 2 tsp. minced or grated fresh ginger 2 tsp. fresh garlic, minced or pressed 6-8 oz. snow peas, trimmed 1 8-oz. can pineapple chunks, drained Begin cooking your rice. Baked Potato Toppers |
We had a wonderfully chilly Labor Day weekend and I spent most of Monday in my kitchen cooking soup and other fall treats. We enjoyed an awesome dinner of barbecue ribs, rolls, sweet corn, and baked potatoes. I love the simplicity of baked potatoes, but I find them a little boring to serve. In my house, we eat them with butter, sour cream and shredded cheddar.
I decided to try something different and mixed all 3 of these things together in an effort to make topping our potatoes a little easier. I created these little potato topper balls and they were a huge hit! They made our usually boring baked potatoes a little more fun. Baked Potato Toppers 1 stick butter, softened 2-3 Tbsp sour cream 1/4 cup shredded cheddar cheese salt and pepper to taste In a small bowl mix softened butter with the sour cream and cheese. When placed in a warm potato, all of the ingredients melt together and the potato just soaks it up…delicious! Want your baked potato to have a little more of a kick? Like this: