Classic herbed stuffed mushrooms recipe | The Family Kitchen. One of the hard things about living in New York City is that anytime you want to do something, there are about 2 or 3 million people who want to do the exact same thing. Long weekend trips, holiday shopping, blockbuster movies, you name it. This is especially true when it comes to Thanksgiving weekend. Getting out of New York on Thanksgiving weekend is unpleasant at best, grueling and torturous at worst. Which is why Brian and I have a tradition of staying in town for the blessedly long weekend.
Brooklyn is quiet, and we set to work making a delicious meal for friends and family. Since Thanksgiving is a standing tradition, each guest brings an item, which mostly stays the same from year to year. My friend Michelle always brings her amazing stuffed mushrooms. These mushrooms are rustic and satisfying with buttery and herbaceous notes.
Herbed Stuffed Mushrooms (adapted from The All-New Joy of Cooking)makes 24 stuffed mushrooms Preheat the oven to 375 degrees. A Cozy Kitchen » Portobello Fries. Not sure if you all recall, but a few months ago a reporter asked Kate Moss what one of her favorite quotes was. She replied with: “Nothing tastes as good as skinny feels.” Umm…isn’t that hilarious…and sorta sad? I mean, I’m grateful for her honesty. Thank heavens she’s not that skinny while scarfing down hamburgers and fries on a daily basis. I’m glad she came clean about depriving herself of all things awesome.When I’m really super bored, I sometimes dream about what I would feed her. My first instinct is to whip her up some pancakes.
Lots of them. Print this recipe! Stuffed Zucchini. I like the simple things in life. Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Especially when you hand me a recipe that doubles as an appetizer or side dish, you just reel me in. Stuffed zucchinis are so versatile. It creates an endless amount of possibilities because almost anything goes with the smooth and silky flavor (and texture) of the zucchinis. Preparing them can be tedious for me (note how I’m saying for me?) So lately I’ve been wondering if there are easier and faster ways to prepare them. Now please, please, don’t tell me you’ve been doing it like this for 10 years straight! Ingredients: 1 tbsp sour cream 1/4 to 1/2 tsp salt 1/4 tsp curry powder 1/2 tomato 1 tsp thyme 2 zucchinis 1 onion cheese pepper Optional: bacon Directions: Preheat your oven to 400 (200C).
Give the zucchini a good scrub. Slice them in half length-ways. Spoon out the guts. See the pink ‘bracelet’ I’m wearing? Notice how I didn’t use garlic for a change? Soft Pretzel Bites. Baseball Bats in the Backyard - Squash Fries. It is an idyllic summer morning. The sun has barely beamed above the eastern horizon, some honeybees are making an early start for the cutting garden, and the air is soft and sweet.
You peek your head out the door to make sure the coast is clear, that the quiet and privacy of the moment allow you to pad quickly across the dewy grass to your little patch of nirvana, your vegetable garden. Barefoot and still in your robe, you feel as carefree and lithe as a child, clutching your trug by its handle and zeroing in on the harvest to come. Considering your breakfast options, you feel around for a nice, robust squash and travel your fingers up its smooth length to snap it off at the blossom end. You meet with resistance, a lot of resistance, and begin twisting and tugging until a victorious last pull throws you off balance and onto your backside.
You look at the monster clutched in your hand. It is not so robust as you had thought; it is beyond robust. A Couple Cooks » Posts » Stuffed Poblano Peppers. Stuffed vegetables are a wonderful meatless main dish, and these peppers were no disappointment! We’ve been on a bit of a Latin-inspired kick lately, so this idea fit the bill for a meal with friends, as well as a few weeknight meals.
The recipe below is a result of several attempts and a fair amount of research (thank you, Google). The main idea is simple, and offers a lot of flexibility – you can choose any grain, veggies, and spices for the stuffing (I think next time I’ll try quinoa and maybe goat cheese or gouda, just to be fancy). Many recipes call for baking the peppers, but since I hate to wait, I’ve included the broiler method below.
The result tasted great and was fun to serve; we especially liked the earthy taste of the poblano peppers as an alternative a bell pepper. Stuffed Poblano Peppers by: a Couple Cooks Recipe type: Main Course Cuisine: Mexican Combine 1 cup uncooked rice with 2 cups water. Alternative oven method: Preheat the oven to 400°F. Gourmet Holiday Appetizer Recipe - Share Our Table | recipegirl.com. Today, I’m featuring Share Our Holiday Table, a virtual, progressive fund-raising dinner designed to raise awareness of child hunger in the U.S. and raise funds for Share Our Strength during the critical holiday season.
One in 4 kids in the USA faces hunger. Their next meal could come from you Learn how to help here. More than 50 bloggers are participating in this Holiday Table and the dinner will unfold across 7 courses and in 4 tracks (Gourmet, Family-Friendly, Gluten Free and Vegetarian) from now through December 14th. I was tasked with providing a gourmet appetizer for this event, and I’ve chosen to share with you my Sundried Tomato Polenta Bites, a perfect appetizer treat for a holiday party that is simple enough to assemble, festive-looking and delicious. Making the polenta rounds couldn’t be easier. A simple pesto is made from fresh basil, pistachios, Parmesan cheese and olive oil. See? This recipe can be found here: Sundried Tomato Polenta Bites.
Popovers Recipe with Parmesan | Parmesan Popovers Recipe with Herbs. Warning: This parmesan herb popovers recipe is too easy and addicting to be legal. Crusty, crispy and savory popovers like these that are so easy to make, yet so quickly inhaled within a matter of seconds, should be against the law because they are that good. Really, really, really good. Parmesan Herb Popovers Recipe This savory parmesan herb popovers recipe so are light and airy, it’s amazing to watch them puff up to a crisp golden brown.
The fragrance of thyme and parmesan baking in the oven added the perfect warmth to this chilly day and all the steam from the inside of the popovers added extra heat! Popovers for Breakfast and Brunch It’s hard not to get into the baking mood when flipping through the Art and Soul of Baking book by Cindy Mushet. This gigantic book isn’t just a book of recipes, but it’s like an encyclopedia of baking; full of valuable baking tips and methods. Here’s more of our easy breakfast and brunch recipes. Zucchini Fritters. Summer is here and so is zucchini. You can see zucchini everywhere and they are really cheap too.
There are so many different ways to eat a zucchini and I have had it stir-fried , cooked vegetable curry and make into zucchini pancakes . My neighbor Nancy gave me a few of it and I have been contemplating for a few days on what to make out of it. Carlos is not a fan of Zucchini and if I cook with it I will always end up eating it all by myself but this fritters totally changes his mind about zucchini. He absolutely loves it. The fritters were crispy on the edge with a delicate soft center. This is a very simple recipe that comes together relatively quickly. Ingredients: 1 Ib of zucchini, grated 2 eggs 2 cloves garlic – finely chopped 2 shallots – finely sliced ¼ cup grated parmesan cheese ½ cup flour ½ cup panko breadcrumbs 1 tsp chili flakes (optional) Salt and pepper to taste 1. 3.