Cherry Coke & Jalapeño Meatballs Well, they’re actually cherry coke & jalapeño glazed meatballs, but that didn’t fit into the excerpt title on my landing page. Shrugs. These are my go to snack meatballs, but don’t let me stop you from having them for dinner. They’re spicy, I won’t lie. They’re not going to make your eyes tear up or pop out of their sockets, but they’ll definitely get a ‘Whoa baby!’ You can tone the heat down a bit, but they don’t taste nearly as good without it. But that’s coming from me, a spicy spice fiend. Ingredients: Meatballs: 1 pound ground beef 1 large egg 1/2 cup breadcrumbs Seasoning: 1 1/2 tsp salt 1 1/2 tsp sweet paprika powder 1/2 tsp onion powder 1 tsp black pepper 1/2 tsp ground nutmeg 1 tsp brown sugar 1/4 tsp garlic powder 1 tsp dried parsley pinch of cayenne Glaze: 1/2 cup brown sugar 1/2 cup cherry coke 3 jalapeños Directions: Even he eats them. Preheat your oven to 400F° (200C°). Storyboard nirvana. I used roughly 2 slightly heaping tbsp of the spice mix. I need a silpat mat!
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight.
Top 10 Probiotic Foods to Add to Your Diet What are Probiotics? Probiotics are beneficial forms of gut bacteria that help stimulate the natural digestive juices and enzymes that keep our digestive organs functioning properly. In addition to taking a probiotic supplement, you can also eat probiotic foods that are a host to these live bacterium. We all know of the great health benefits of probiotics, however, not all of us know how to take advantage of these health benefits. Probiotic Foods to Add to Your Diet 1. One of the best probiotic foods is live-cultured yogurt, especially handmade. 2. Similar to yogurt, this fermented dairy product is a unique combination of goat’s milk and fermented kefir grains. 3. Made from fermented cabbage (and sometimes other vegetables), sauerkraut is not only extremely rich in healthy live cultures, but might also help with reducing allergy symptoms. 4. Probiotics can be added to high-quality dark chocolate, up to four times the amount of probiotics as many forms of dairy. 5. 6. 7. 8. 9. 10. - Dr.
IWA Top 10 Skills to Master Your Grill @jonny6pak: AFAIC, marinades are NEVER the way to go. I've never had a piece of meat that was somehow made better by soaking it in something. A brine will help tenderize and will flavorize to the extent that you like salt (and yes is much better than any marinade I've had), but honestly, I think a good homemade rub is all you need 99.9% of the time. I rub chicken, pork, and beef with consistently good results. I also coat the outside of beef and pork with olive oil to help with searing. The only meat that gets anything wet at all is ground beef, which gets egg white and Worcestershire (along with oatmeal, cheese (grated or sometimes stuffed with blue cheese), (usually) onion flakes, salt and spices—and a coating of olive oil).
Ryan’s Bolognese Sauce The thing about my recent houseguest Ryan is that he’s an exceptional cook. Bottom line: the guy just flat knows what he’s doing in the kitchen, wrestling pretty much any ingredient to the ground with complete confidence. If he wasn’t a minister, I’d say he missed his calling. But…yeah. I don’t think he did. The other thing about my recent houseguest Ryan is…he doesn’t so much use recipes. The night before Ryan and his family left Oklahoma (and guess what? For dinner Ryan prepared homemade pasta and his version of a Bolognese sauce. Please bear with me on the quantities of the ingredients Ryan used. He started by grating carrots. I started by having a glass of wine. Then he peeled and halved a red onion. Then he diced up a good amount. Then he sliced and diced a HUGE boatload of garlic. Lots of olive oil went into the Dutch oven. When it comes to adding olive oil to the pan, we don’t deal in tablespoons around here. When the oil was heated, Ryan threw in the grated carrots. I concur, Sir.
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Buffalo Chicken Wings Recipe - Anchor Bar Buffalo Chicken Wings Recipe - Buffalo Chicken Wings This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco. There are many Buffalo chicken wing recipes out there, but if you want to taste the "real" thing give this a try. Makes 6 Servings of Buffalo Chicken Wings (6 per person) Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Ingredients: 36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")1 tablespoon vegetable oil1 tsp salt1 cup all-purpose flour1 1/2 tablespoons white vinegar1/4 teaspoon cayenne pepper1/8 teaspoon garlic powder1/4 teaspoon Worcestershire sauce1 teaspoon Tabasco sauce1/4 teaspoon salt6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)6 tablespoons unsalted butter or margarinecelery sticksblue cheese dressing Preparation: Preheat oven to 425 degrees F.
Sourdough Starter A true sourdough starter is flour and water which is exposed to the microorganisms in the air and in the flour, either outside or inside the house. It starts growing in 2-3 days. Prep Time: 5 minutes Total Time: 5 minutes Ingredients: 2 c. flour (white or whole wheat)1 1/2 c. unclorinated water (let water sit for 24 hours or use bottled) Preparation: Mix flour and water in a 2 quart bowl, stirring well to incorporate air. Add 1 cup flour and 1/2 cup dechlorinated water and stir. Repeat feeding twice a day for several successive days. The starter is active when 1 to 2 inches of foam develop on the top within 12 hours of feeding. If the starter begins to have any off-odors or mold growing on top, you will have to throw it out. Feeding a culture If you use part of the culture, feed it by adding 1 cup flour and 3/4 cup water to the left-over culture. If you do not use the culture, you should still feed it.
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