Queso Dip. Contrary to what a majority of recipes on this blog may imply, I’m not vegan. Case in point: I think it’s a great way to eat, and 95% of the time, I do end up eating that way. Vegan, that is. However, the label “vegan” leaves out one very important component of a healthy diet: lack of freedom. To me, healthy eating is two things: 1) Eating for health 2) Eating for enjoyment And there’s easily room for both. Take for example my love of Moe’s nachos. So while I don’t eat cheese on a regular basis {neither my tummy nor my feet agree with it much}, there’s always room for a little queso. The problem isn’t the cheese, really.
The nacho-making isn’t the hard part. You can thank me later. by with a Side of Sneakers In a small sauce pan, sauté finely diced onion over medium heat until the onion starts to brown. Rip the cheeses into smaller pieces and add to pot. Slowly pour in a small amount of milk and whisk into melting cheese. Stir in cumin and olive oil. Equally delicious as dip… Don’t do cheese? Spicy Oven Fried Chicken. My family loves fried chicken. They think there is nothing better than picking up a nice greasy bucket of chicken from a fast food joint. In fact, that has been the kids’ birthday dinner choices for more times than I care to admit. I, on the other hand, am not so happy with the sluggishness and heartburn after eating a few pieces of fried chicken. Now don’t get me wrong. I can put down a few pieces like the rest of them but I really could do without the after effects and extra calories. A few years back, I was reading my friend, Julie’s blog and came up with a way to make everyone happy.
She created this great recipe for oven baked fried chicken. This recipe is definitely a little more work than I can handle if we have a busy night of sports practices. Spicy Oven Fried Chicken Author: Jersey Girl adapted from Peanut Butter and Julie Recipe type: Main – Chicken Prep time: Cook time: Total time: Serves: 6 Tagged as: chicken. Mongolian Short Ribs.
It’s not a secret that I keep Sun-Bird Seasonings in my pantry for the nights when I need a quick easy dinner. With all my kids activities, there are lots of those nights. But sometimes I like to slow the cooking down and make a meal in my slow cooker or Dutch oven. These meals can be made in advance so that when you come home from running all day, your house smells like a restaurant. The slow cooker is not just for winter. While I use it to make comfort food in the cold weather, it is a great tool to cook in especially when you are not home all day. Mongolian Short Ribs Author: Jersey Girl Cooks Recipe type: main dish- beef Prep time: Cook time: Total time: Serves: 4 4 large short ribs (about 2½ to 3 lbs), trimmed of excess fat1 TBS canola oil1 package Sun-Bird Mongolian Beef Seasoning⅓ cup Ponzu sauce1 TBS chopped garlic1 cup waterSriacha sauce to tastechopped chives for garnish In a large pot, brown the ribs in oil on medium heat.
This recipe can be made over the stove.
Grill A Chef: I know you can do a lot with chicken, but I seem to get stuck in the same old ways of roasting, grilling or making a soup. Any ideas for something new? This is a dish in my rotation that reappears when the temperature starts to drop. It's got a nice interesting flavor profile and it's great left over. It also freezes well. It happens to qualify as a one-pot-meal, which makes it a great option for those of you who are cooking for one or two people.
Lastly, because I was feeling frisky, I implemented an oblique cut with the carrots. In this dish, because of the long cooking time, the size of the vegetable cut doesn't really matter. It does, however, look cool and in shorter cooking methods provides a variety of texture that can be interesting. Also, for all the flavor it yields, it is strikingly simple. Chicken Tagine Garnish with: Cilantro and/or parsley, roughly chopped Almonds, roughly chopped 1. Garnish with the chopped almond and the herbs. Ham and Cheddar Corn Chowder. Grill A Chef: Open Ended Mac & Cheese. Who doesn't love a good mac & cheese. Like the horizontal mambo, even a bad one is still pretty good. It's one of the few food items in America that people have an opinion about. Like a mother's tomato sauce in Italy or a grandma's hummus from anywhere in the middle east, people across the states debate the way mac & cheese should be. In the oven or on the stove top?
This recipe has a base cheese sauce that's good on just about anything. 5 tbsps Butter4 tbsps All Purpose Flour1 qt. 1 Cup Gruyere, grated1 Cup Sharp Cheddar, grated¼ cup accent cheese (Parmagiano Reggiano, Blue Cheese, stinky cheese: Tallegio, Camembert) 1 lb. 1. The roux, the cheese sauce, and the final product . . . mmmm! Note: I like it best straight out of the pot. For a topping I slowly toast 1 cup of panko in 3 tbsps of butter andthen toss in some herbs. Mini CHEESEBURGER bakes! We made 'em cos we were having my parents over for dinner. Everyone loved them and thought they were delicious and cute! Thank you Az for the food brainstorming earlier! If you ever make annnnything from my blog, i'd make these and the chocolate dipped chips :D yesss she's eatting on the floor, she was being a hyper bum. Easy dessert, i cheated So good! Mini HEART-SHAPED PIES!!
Chocolate Peanut Butter Mousse Tart « Crustabakes. Oh lordy lord. I have just made a tart. And boy, was it good. Can i tell you all about this pie? Pls say yes, i feel like i will burst if i don’t. Let’s start with the crust. But cookies are not the topic for today. That’s the peanut butter mousse, all smooth, silky, soft and luscious. I just love recipes that totally scale to what you just need. Frankly speaking, i was quite hoping that there will be some mousse left for me to dip my spatula into and lick off. But let’s be disciplined adults here. Chocolate ganache over peanut butter mousse. Next, comes the hardest part of the steps in the recipe- Refigerating this tart (2 hours at least) to set. I am sorry, i didn’t do that. I lasted about 15 minutes, and came back with a knife in my hand. So now, please please please do not fault this perfect pie for my impatience. For now, let’s just be contend with a half set pie.
Chocolate-Peanut Butter Mousse Tart Recipe (Taken from David of Leite’s Culinaria) For the peanut butter mousse Directions 1. 2.