Coconut Bacon - Fettle Vegan. Tomato Cobbler with Blue Cheese Biscuits. I know what you’re thinking.
You really don’t even have to say it. I put the words ‘tomato’ and ‘cobbler’ in the same recipe title. Clearly something has gone wrong here. How can it be cobbler without peaches, blueberries, strawberries… or maybe even some sort of salty bacon topping? How can it be cobbler without crunchy oats and cinnamon? Trust me… I definitely had my reservations when it came to this recipe. These tomatoes are a big deal. Tomatoes aren’t the only star of the show. Beyond the sweet summer tomatoes, caramelized onions also play a leading role. The seasoned herb, onion, and tomato mixture is tossed with a bit of flour that will act as a thickener. Another day. You know how it goes around here. This time around we’re adding buttermilk and blue cheese. The cheese happens to be a Danish buttermilk blue cheese. Biscuit dough is lightly kneaded and shaped. And cut into perfectly imperfect circles. I had a few extra biscuits that didn’t fit in the cobbler pan.
Serves 6. Pesto Stuffed Zucchini Recipe. Ingredients 2 cups of day old cubed bread*1 Tbsp butter2 Tbsp pine nuts1 very large zucchini (about 2 pounds), otherwise known as a baseball bat zucchini1/4 cup prepared basil pesto1/4 cup grated Parmesan cheese4 ounces fresh mozzarella, cut into cubesA handful of cherry tomatoes, roughly choppedSalt *The bread should be a little dry, this way it will toast better. If you don't have day old or slightly dry bread, cut up fresh bread and lay out on a baking sheet. Heat in a 200°F oven for 10 minutes. Method 1 In a medium skillet, melt butter on medium to medium high heat. 2 While the croutons are browning, heat a small skillet on high. 3 Place the croutons and Mozzarella in a medium bowl. 4 Preheat the oven to 375°F.
**In this recipe we are not using the zucchini flesh that we have scooped out. Cheese, Herbs, Butter! 10 Homemade Cracker Recipes. Homemade Cheese Crackers Recipe. When my nephew comes to stay with us he likes to stand in the big front window to watch the buses come up the hill.
From this viewpoint he can also see a number of plastic owls perched amidst the turrets and gingerbread of the Victorian houses he calls "castles". I think the owls are there to keep the pigeons in check, but quite honestly, I'm not sure they're very effective. I found an antique owl cookie cutter recently, and thought it would be fun to bake owl shaped crackers with Jack when he came to stay with us last week. I used the cheese cracker recipe from Alana's The Homemade Pantry, and never looked back. They deliver big-time on the cheese flavor, are snappy and crisp, and you can bake them off at your convenience. I baked half the crackers as owls, and then did the remaining half as teardrops.
A shot I took with my Land Camera of Wayne reading and practicing the alphabet with Jack. Thanks for the inspiration A - hope to cross paths again soon. Print Recipe. Food On the Go: Granola Bars and Other Quick Snacks. We're super crazy busy.
You're super crazy busy. And that's not even counting the holidays! Let's talk about some quick snacks that can be made ahead and grabbed on the way out the door... We make sure to sit down and relax for actual meals, but easy snacks that we can eat on the go are what get us through our days. We're huge fans of granola bars and snack bars, and these days we've started making them more at home instead of buying them at the store. Here are a few granola bar and snack bar recipes that we tried and liked: • Dried Fig and Nut Bars from Chow.com and reviewed here at the Kitchn• Granola Bars from Alton Brown from the Food Network• Ginger-Coconut Milk and Cereal Bars from Coconut and Lime• Crunchy Granola Bars from Help! Once you settle on a basic recipe that you're happy with, it's easy to modify it depending on your tastes or mood.
What other grab-and-go snacks do you rely on? Related: What Foods Can You Carry on the Airplane? Grilled Cheese Sandwiches for a Crowd - Recipe. Favorite Collections let you organize your favorite ATK content.
Are you building a menu for an upcoming birthday dinner? You can keep those recipes in a collection called "John’s 50th Birthday," for example. Your collections can include more than just recipes, too. Add how-to articles, videos clips or equipment reviews into the same collection. Create your first collection below to get started. No thanks, I’ll create a Collection later. Party Recipe: Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce Recipes from The Kitchn. If you can find tiny new potatoes, those would be even more aesthetically precious.
But chunks work fine, too. Just be sure to dice the potatoes smaller than you might think. We found that the smaller chunks actually had a better potato-to-bacon ratio. They were dangerously poppable. With the creamy wedge of potato and the crunchy bacon, the sour cream dip is what pushes this appetizer over the edge. Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce Makes about three dozen bites 1 pound small or medium red potatoes2 1/2 teaspoons salt, divided1 1/2 teaspoons minced fresh rosemary1 tablespoon olive oilFreshly ground pepper12 ounces to 1 pound thick-cut bacon1 cup (8 ounces) sour cream1-3 teaspoons hot sauceSalt and pepper Preheat the oven to 400°F. Wash and dry the potatoes. Drain the potatoes and put them in a large bowl. Cut the strips of bacon into thirds. Cook the potatoes for 15 minutes, then flip each piece. Macaroni & Cheese Muffins. Do humans ever wake up and say, “I think I’ll take my favorite savory home style classic dinner in the form of a muffin today”?
Robots sure don’t. Normally my first thought after powering up in the morning is “Did I get enough battery charge last night?” Or “Why is there a cat sleeping on my foot?” The cat in question really wanted to eat these muffins. Alas, human food is the forbidden fruit. How does it feel to be hungry, I wonder; to smell the cheese and the noodles as these muffins are pulled from the oven; to unwrap this little gift of deliciousness and bite into the warm and soft center? I need to write these questions down for the Watsons to answer. Macaroni & Cheese Muffins makes 12 adapted from The Pioneer Woman 1-1/2 cups flour 1-1/2 tbsp sugar 1 tbsp baking powder 1/2 tsp salt 3 cups shredded Colby-Jack cheese 1 cup milk 1 egg 1/4 cup (1/2 stick) unsalted butter, melted 12 jumbo pasta shells, cooked according to directions on the box 1. 2. 3. 4.
Asparagus Salad with Shrimp Recipe. We like using little salad shrimp for this recipe because they are sustainably caught in North America, but you could use any shrimp.
Method 1 Bring a medium pot of water to a boil and salt it well. Add the asparagus to the boiling water and boil for 3 minutes. Use a slotted spoon to remove the asparagus to a bowl to cool. Add the shrimp to the pot of boiling water. 2 Slice the asparagus spears thinly on the diagonal until you get close to the tip. Shrimp and Grits.
I'm often giving food away (offering it to friends, neighbors, and coworkers) in an attempt to keep "most" of the temptation away, which means he never seems gets his fair share (in his humble opinion, anyway).
Or I go on major cooking benders when he's not around. In fact, I made a fabulous creole-style jambalaya last weekend for my parents and all he got was a measly cell phone photo. Poor guy. So I finally asked him. "What would you like for me to cook for you, darling? It doesn't get much more satisfying than this low country favorite. The boyfriend was quite pleased with the end results. Shrimp and Grits Serves 4 For the grits4 cups milk1 cup stone ground grits1 1/2 teaspoons kosher salt1 tablespoon butter For the shrimp1 1/2 pounds peeled and deveined shrimp1 teaspoon Old Bay seasoning1 lemon, cut in half For the grits, bring milk to a gentle boil in a heavy sauce pan. For the shrimp, sprinkle them with Old Bay seasoning and the juice of one half a lemon. Colcannon Cakes Recipe. You can also add some chopped fresh parsley to the colcannon mix.
Here's a fun idea for breakfast, serve the colcannon cakes with a poached egg on top! Method 1 Make the colcannon first (see our colcannon recipe.) Put potatoes in a pot, cover with cold, well salted water by an inch, bring to a boil, and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and remove them from the pot. 2 Mix the egg, flour and salt in with the colcannon. 3 Heat the butter or vegetable oil in a large pan over medium-high heat. Colcannon Recipe. By the way, if you are looking for books on traditional Irish cooking, I can recommend two excellent ones.
The first is Irish Traditional Cooking by Darina Allen, of the Ballymaloe Cookery School in County Cork. The second is The Country Cooking of Ireland by Colman Andrews, which won the James Beard award for cookbook of the year in 2010. For a variation, sub out half of the potatoes with parsnips. Ingredients 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunksSalt5-6 Tbsp unsalted butter (with more butter for serving)3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green3 green onions (including the green onion greens), minced (about 1/2 cup)1 cup milk or cream Method 1 Put the potatoes in a medium pot and cover with cold water by at least an inch. 2 Return the pot to the stove and set over medium-high heat. 3 Pour in the milk or cream, mix well, and add the potatoes.
Crispy Seasoned Oven Fries Recipe at Epicurious. French Dip Sandwich Recipe. Difficulty:Easy | Total Time: | Makes:6 sandwiches The French dip, supposedly created in Los Angeles in the early 1900s, is a classic sandwich composed of nothing more than a French roll stuffed with roast beef that’s been dipped in roast beef juices or jus, with more jus served on the side for extra dipping.
A good jus is the foundation of a tasty French dip sandwich, and the CHOW test kitchen has developed an easy, flavorful one by simmering browned beef bones with red wine and beef broth. You’ll have to spend about 30 minutes on it, browning the bones, deglazing your pan with the wine, and simmering it all with the broth until the flavor is deeply beefy. To put together your sandwich, broil buttered French rolls, dip sliced roast beef into the homemade jus, and serve with plenty of extra jus. Deli counter roast beef works just fine here, but for the ultimate French dip sandwich, thinly slice some Slow-Roasted Prime Rib and add some horseradish mayo. For the jus: For the sandwiches: Mustard Caviar: Recipe. Cheese on Toast: a comforting dish for St. David’s Day. Hapus Dydd Gŵyl Dewi! For those of you not familiar with the Welsh language, I’ve just wished you a Happy St. David’s Day. St. David’s Day, March 1, celebrates Wales’ patron saint. The Cymry (Welsh people) often celebrate the day with dinners, parties, and music.
Which brings us to “baked cheese”: caws pobi, a.k.a. Or, in plain descriptive terms, melted cheese on toast. So, which is it – rarebit, or rabbit? Welsh Rabbit was the first translation, “rarebit” appearing later – perhaps in response to the fact that Welsh Rabbit might be considered a slur. Centuries ago the Welsh, trying to make a hardscrabble living in their rocky land, were often quite poor. And what about rarebit? But enough history – let’s enjoy one of the ultimate examples of comfort food. First, the toast. First step – combine the following in a microwave-safe bowl or measuring cup, or in a small saucepan: 1 cup milk 1/4 cup water 2 tablespoons vegetable oil or olive oil Heat to between 120°F and 130°F.
Next, the cheese. Eat. One-Pot Chicken Rice for Lovely Weekend » Print.