Cheesy Chicken, Bacon and Avocado Quesadillas | Kevin & Amanda's... What is it about bacon & avocado that I absolutely love?? And these quesadillas… with their buttery, crispy, heavenly tortilla shells… are seriously yum. Don’t let the green scare ya, avocados have a really delicious taste. I promise they’re not just thrown in to “healthify” this recipe! Let’s start with the bacon. Now take about a tbsp of the bacon drippings and add to a skillet over medium heat. Add bite-sized pieces of chicken in a single layer, season with salt & pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken & scallions to a plate and rinse out the skillet. Then add a little butter over medium heat… And when foamy, add a tortilla and swirl it around to get it nice and buttery. Now we can start layering with the good stuff. Bacon. Avocado. Do you know how to pick out a good avocado? A little cheese.. Now use some tongs to flip the other side of the tortilla over. And pat down in place. Oh my stars.
Hobo Eclairs | Newlyweds and Nesting: Elizabeth Anne Designs Living: A Food, Lifestyle, and Craft Blog No words can express our love for the beauty that unfolds on our favorite blogs each and every day and this week the wedding world was blooming with a limitless amount of prettiness. We are so thankful that we get to close out every Friday with a small amount of lovely from the week. Have a beautiful weekend! {Image by Lisa Lefkowitz via Snippet & Ink} A few of our favorites from the week: Have you visited the EAD Shop lately? From pretty pastels to naturally dyed eggs, we went on a virtual Easter egg hunt and found 15 creative and fun do-it-yourself ideas perfect for decorating your Easter eggs this season. Start slideshow » This romantic inspiration shoot from Ashley Seawell Photography has us swooning! The beautiful New England seaside town of New Shoreham, Rhode Island, was the setting for Grace and Mark’s bohemian outdoor wedding. A classic, elegant twist on Americana was the theme of Ginny and Matt’s DC wedding, and we love the crisp, pretty vibe of it all.
How Sweet It Is 50 Amazingly Helpful Time-Tested Tips for the Kitchen You know all of those helpful kitchen-related suggestions that old-timers are so willing to share with the younger generations? These little tips and tricks might be called “kitchen hacks” these days, but they’re still the same good old nuggets of wisdom that they always were. As with any old wives’ tale, hack, or tip, your mileage may vary. Some of these gems have been around for several lifetimes - and according to most grandmas, they really work. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50.
encyclopedia of spices Spice Advice – how to make the most of spices, which spices to use with particular foods, when to add them, grinding, storage and more. Herbs and Spices Fight Disease — Most of us look at spices as a way to perk up the plate but are you aware of their potential to fight disease? Look here for some recent findings. All about Vanilla – and then some… history, curing, varieties, vanilla extract, essence, powder – even vanilla salt. Cooking with Thyme – Getting the most of thyme in your cooking – including varieties of thyme, preparation, infusions, fresh vs. dried and many suggested uses for cooking with thyme.
Heritage Red Velvet Cake I have made and tasted many versions of red velvet cake, but this one stands out as a favorite. I call it "heritage" red velvet because it has been passed down, passed around -and now I'm passing it on to you! This recipe uses butter instead of shortening or oil, and it is bright red as opposed to the usual dark red or brown-red. The soft, moist crumb is the result of a healthy dose of buttermilk in the batter... ... and that is key! Before I get to the specifics of the cake, I'd like to share a recent feature. Sprinkle Bakes is featured in the February/ March issue of Yum Food and Fun magazine. This magazine can be found at grocery stores or at your local book store. Back to business! When making red velvet, I always mix the cocoa powder and liquid red food coloring together to form a paste. For the heart template, trace the bottom of a cake pan on wax paper, cut out the 9" circle. Red velvet cake is dense, so it carves easily with a serrated knife. Preheat oven to 350 degrees.
The Perfect Sunday Afternoon Sandwich | Land OLakes Weekends come and go so fast, don’t they? By the time Sunday arrives, it seems like all of the things I needed to accomplish on the weekend are still hanging around- laundry, grocery shopping, and preparing for the work week ahead. Since my fridge is pretty bare once Sunday rolls around, it’s easy to fall into the trap of stopping at the sandwich shop on the corner by our apartment before we go grocery shopping. But if there is one thing we always have on hand in our freezer, it is bacon. I don’t use it very often, but Adam always seems to sneak a pound in our grocery cart “just to have on hand.” Before assembling the sandwiches, crisply cook slices of bacon. Before I started assembling the sandwiches, I cut avocado slices. Use a spoon to scoop out the cut pieces, and voila, you have perfectly sliced avocados to use on the sandwiches. Now to assemble: start by buttering one side of each piece of bread that will make up your sandwich. Top with 2 slices of the cooked bacon…
50 After-School Snacks : Recipes and Cooking 1. Sweet Bagel Chips Slice stale cinnamon-raisin bagels crosswise into thin rounds. Brush the tops with melted butter and sprinkle with cinnamon sugar. 2. 3. 4. 5. 6. 7. 8. 9. 10. Cheddar Biscuits (Like Red Lobsters) (Food and Whine) It’s been ages since I’ve eaten at Red Lobster but the memory of those yummy Cheddar Biscuits lives on. Since I was making a hearty, healthy soup for dinner (recipe tomorrow!), I decided that I’d try to find a recipe for these decadent biscuits (since I was having a healthy soup, I figured I could splurge a bit). Unfortunately, every recipe I found called for Bisquick™ which is something I don’t regularly buy. Luckily, I found a substitute for the boxed mix and I must say, these biscuits were fabulous! (I used unbleached all-purpose flour, 1% milk and fresh parsley). Summary: These cheddar garlic biscuits are very similar to those biscuits you might have enjoyed at that certain seafood restaurant. Ingredients Instructions Preheat oven to 400° F.In a large bowl, combine flour, baking powder, salt and garlic powder. Prep time: 10 min | Cook time: 20 min | Total time: 30 min Number of servings (yield): 6 – 8 Photo You might also like: