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Photo: Thinkstock This is a classic vegetarian tapas dish that's always on the menu at Sazerac, chef Jason McClure's restaurant in Seattle. Serves 4 Ingredients
Created by Mollie Ahlstrand Mollie Ahlstrand learned to make the earthy bread for these crunchy crostini, topped with mozzarella and mushrooms, in Padua, Italy. Servings: Serves 6 Ingredients 2 tablespoons extra-virgin olive oil 2 cloves garlic , chopped 1 pound button or wild mushrooms (such as porcini, cremini, shiitake) with stems removed, chopped 1/4 cup white wine 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 24 small (1/2-inch-thick) slices country-style bread (preferably ciabatta), toasted 1 pound fresh salted buffalo mozzarella , cut into 24 slices 2 tablespoons chopped fresh Italian parsley
Oh, you think I’m absolutely bonkers huh? Well try this on for size: every photo in this post is my own, except the lovely shot above (taken from The Food Faffer ) because my 4 year old uber-picky eater ate ALL the spinach before I could get a lovely “after” picture of my own! I’m obsessed with kale chips.
Recipe by: Kairockz This is the treat my children love to make themselves after a good term at school or when they have a friend staying. One cake is big enough to share between 2 children if you can convince them of it!!! Ready in 13 minutes Saved as a favourite by 489 cook(s) Ingredients
Hashbrown Omelets: Easy and DELISH! Plus a Cool Giveaway from Hungry Jack! #cb_Food #momsparkmedia |I just learned how to make the world’s easiest and most delicious omelets and I used a product I would never have suspected could make the difference! I was, recently, given an opportunity to try H ungry Jack Premium Hash Brown Potatoes . They are phenomenal!
The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them…
September 23, 2011 | Print | E-mail | Filed under bread , pumpkin Monkey bread. It’s almost as much fun to say as it is to eat, and with the arrival of autumn, I couldn’t stop thinking about taking my usual recipe and kicking it up a notch with the addition of pumpkin – so, of course, I did. Making monkey bread has always brought with it feelings of nostalgia for me, which makes it one of my favorite sweets to share with family and friends. In fact, the day after I made it, I invited a good friend over so that I could share it with her, along with some apple cider – a lovely way to spend an autumn afternoon, if you ask me! Even though it takes some time to make, most of it is hands-off time – like any yeasted bread, you can leave the dough to rise and go off and do other things while you wait.
I am not a French fry kind of gal. I love baked sweet potato fries , but the deep fried French fries don’t appeal to me. I had some zucchini that needed to be used, so I decided to try baked zucchini fries. I asked Josh if he wanted some of my fries and he turned up his nose. I was kind of surprised because he loves baked sweet potato fries too and most vegetables. He didn’t like the idea of baking zucchini and calling them fries though.
I couldn't believe my eyes this week when I saw the ad for Pumpkin Spice Lattes in my local Starbucks. Pumpkin Spice already? But there's still a little more summer to be had, isn't there? Of course, it was impossible to stay upset for too long; after all, this is lovely pumpkin -- one of my favorite flavors of all time -- that we're talking about! So, I ransacked my pumpkin-flavored recipes to find this one for Pumpkin Cupcakes .
Is it weird that Valentines Day is one of my #1 favorite holidays? Especially considering the fact that I can't actually remember the last time I've had a boyfriend during this emo-as-hell day? Maybe it's just that I le love the idea of love (and that i want my life to be a magnetic fields song ). But this also might stem from my preconceived ideas about living in New York.
File this under the Onion Soup Mix Recipe category, though there is no Lipton onion soup mix in site. I may even serve these at my next dinner party, they were that good! While babysitting for my 6 year old picky eater niece, I had to come up with a good lunch that would be fun for the two of us to make together. She is not a big broccoli fan (or any vegetable fan), but I told her we would add melted gooey cheese and form the patties with our hands.
Snack at Your Desk: Don’t forget to clean your desk before eating at it -- workspaces can be home to more germs than the average toilet seat! Now, that you've taken care of that ... Blueberries and Greek Yogurt Beware: There are a lot of yogurt brands out there masquerading as healthy, but some loaded with artificial sweeteners, high-fructose corn syrup or as much sugar as a candy bar! That’s why we love Stonyfield Farm’s Oikos Organic Greek Yogurt, which at only 80 calories, has only 6 grams of sugar, zero grams of fat and a whopping 15g of protein.
Someday, if you’re lucky and I feel like sacrificing our dignity, I will show you a picture of our lovely oven. Chris originally thought we should name this blog “The Timeless Kitchen” because the oven has no clock. That’s right, read ‘em and weep, literally.
Meet my new favorite party trick. In dusting off a woefully-neglected group of recipes on my “Cook This” list, subcategory “Cheese” I came upon a curious confection known as a cheese straw. Despite making a note to try them, cheese straws were new to me, but seeing as they involve cheddar, butter, salt and red pepper flakes, I couldn’t imagine them being anything less than awesome. What I didn’t realize was that, in a ridiculously simple process that took no more than one hour from prep to snacking, what I’d really baked were a cheesy poofs / cheez doodle hybrid! And that my life may now be complete. It’s funny, all of these “cheese”-based snacks have never held my interest; they seemed so artificial, but not in a tasty way, like Twizzlers or Insert-Your-Shameful-Junk-Food-Habit-Here are.
I don’t say this very often. But this is one of the most delicious things I’ve ever eaten. Remember how I made dense, fudgy brownies by using a boxed chocolate cake mix? Well, let’s just say that I haven’t been able to stop imagining doing the same with a yellow cake mix ever since.