cooking stuff
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Artisan Bread in Five Minutes a Day
And I’m not even kidding! Easiest. Recipe. Ever! Thanks to my sweet brother, Ramon, who recently came for a visit, I’ve finally learned to make this delicious recipe for homemade Artisan Bread in 5 Minutes a Day by Jeff Hertzberg and Zoë François .
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Breakfast
Lemon-Blueberry Yogurt Loaf Zingy Lemon-Blueberry Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, yogurt and plump blueberries is lightly brushed with a lemon syrup then drizzled with a lemon glaze. Bursting with lemony flavor and fresh blueberries, this melt in your mouth will leave you begging for more. Serve a slice of this moist loaf with a cup of tea and start your morning off right. Zingy Lemon-Blueberry Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, yogurt and plump blueberries is lightly brushed with a lemon syrup then drizzled with a lemon glaze.
Lemon-Blueberry Yogurt Loaf | Sweet Pea's Kitchen
How To Make Finger-Licking Fried Chicken It's Not As Scary As It Seems
After getting married, one of the first things we learned to make was fried chicken. With a husband whose Grandmother had award-winning chicken frying skills, it was a quick realization that we too would soon be learning the trade. Even though a fryer lives in our pantry, we don't bother. With techniques that are simple and are sure to produce perfect results each time...just make sure to lock the front door so you don't have neighbors following their noses into your kitchen!Bread Pudding ranks up there with rice pudding for me. And when I say "ranks up there", I mean, "YUCK". I have a thing with soggy carbs. They just shouldn't exist. As I was growing up, my father used to pour a bowl of Fiber One cereal and let it soak on the counter for a half an hour before eating it every morning. I would walk through the kitchen and gag.
Recipe: Tiramisu Bread Pudding Guest Post from Teanna of Spork or Foon?
There are just some things that were made to be together. Peanut butter and jelly , tomatoes and basil and best of all, caramels and bacon. There was a caramel bacon fad a year ago, but we wanted to change things up a bit... The bacon caramels that swept the internet last year had the bacon fully submerged into the caramel before cooled. We made a batch or two of this method and weren't too fond of it's mouth-feel. The bacon was soggy and didn't hold it's own against the sweet and full bodied caramels.
Recipe: Bite Sized Bacon Caramels
Recipe: Grilled Peaches with Bourbon Vanilla Whipped Cream Recipes from The Kitchn
Have all of you apartment dwellers been waiting for a new Grilling Month recipe that can be made indoors, on a grill pan ? You have? Well, here you go. We made these peaches on a charcoal grill at a friend's house AND on our own grill pan once we got home.
It all started with a craving for bread pudding and an emergency substitution of coconut milk for regular milk ... One idea led to another, and pretty soon we were whipping up a dessert rich with the Indian-inspired flavors of coconut, cardamom, and pistachio. In fact, we loved this coconut version so much that we never returned to making bread pudding with plain old cow's milk! The first time we made this, we added golden raisins but those have since been replaced with candied ginger, which pairs even more wonderfully with the pistachios and cardamom. We also like using jaggery , a full-flavored, unrefined sugar found in Indian markets, but if you don't already have it in your pantry, regular granulated sugar is fine.
Recipe: Coconut Milk Bread Pudding Recipes from The Kitchn
Brunch Recipe: Crispy Turnovers with Apple, Bacon, and Caramelized Onions Recipes from The Kitchn
When we're feeling indulgent, nothing quite hits the spot like a buttery, flaky turnover. Particularly one stuffed with such delicious offerings as this this one. The secret weapon to these turnovers is store-bought puff pastry. It's super easy to use and ever so slightly easier than making our own.
When I decided to visit Taiwan for two weeks to learn about their food culture, my boyfriend could not have been more excited. He's the type that can eat Asian cuisine 24 hours-a-day, seven days a week. (Unfortunately I'm the opposite. I could survive off of pizza for the rest of my life but only prefer takeout every few months.) He eagerly hoped that I would return with not only a new found passion for Chinese food, but all the secrets to their cooking, as well. Luckily for him, I did return with a few new tricks up my sleeve and an arsenal of recipes to try.
Recipe: Sweet and Sour Chicken (or Pork!)
Recipe: Banana Pudding Ice Cream Pie Recipes from The Kitchn
What if you could turn banana pudding into ice cream? Or pie? Even better, what if you could turn banana pudding into ice cream pie? Well guess what, it's your lucky day! I've had a lot of bananas around lately for various recipes I've been testing, and there's only so many loaves of banana bread this girl can make.We don’t know what we’d do without baked apples! If we’re not feeling like making something elaborate and just want an easy, fresh dessert to top off the evening, this is where we turn. Take a look…
Weeknight Recipe: Oatmeal-Brown Sugar Baked Apples
My boyfriend (wait, make that fiancé!) recently made a special request. He asked to purchase a wok, in the event that it remain exclusively his.
Recipe: Blackened Catfish Fajitas
Recipe: Blueberry Banana Cake with Cream Cheese Icing
What do you do with old bananas? Do you throw them in the freezer, to wait for a batch of banana bread? Lately, instead of banana bread, I've been making this banana cake. It's moist and luscious, and it is a very easy dessert for a crowd; it will feed at least 10! And lately, since blueberries are everywhere, I've been adding ripe, juicy blueberries, too.Recipe: Double-Garlic Herb Garlic Bread
Some days you just have to go all out. Maybe you have soft cheeses and crackers before dinner, open a bottle of good wine, make spaghetti and meatballs and then decide that garlic bread is also important. When you can't stop thinking about garlic bread, this is the recipe for you.Potato latkes are such humble little things , yet so incredibly addictive. This version puts the traditional applesauce topping on the inside, where it gets warm and wonderful as the latkes cook. We love adding cubes of cheese to the filling, too. They melt into pockets of cheesy goodness and add extra savory depth to this classic dish. For this recipe, we’re essentially making a fresh applesauce and sandwiching this between two layers of potato pancake.