Chicken with Coconut-Lime Peanut Sauce Recipe: Thai, Asian Inspired The Super Bowl is this Sunday and I am finally diverting from my Valentine’s recipes and sharing a dish that would be great alongside all those mini bite appetizers. There have been so many awesome recipes passed around the internet the past few weeks in preparation for the game. Do I even know who is playing, no. Do I know what I will be eating, sure. This Chicken with Coconut-Lime Peanut Sauce is a fun alternative to chili. It is packed with flavor and protein. When it comes to spectator sports it is all about the food for me. I added some bright green asparagus. This sauce tastes even better the next day after the flavors have a chance to combine. I like to make a big batch of this chicken dish so we have enough for a few days. What are you serving for the Super Bowl? Chicken with Coconut-Lime Peanut Sauce Ingredients Sauce Chicken Optional Garnishes Chopped Cilantro chopped Peanuts Green Onion toasted unsweetened Coconut Flake Srirach sauce Method Notes Peanut Sauce Recipe Links
Mark Bittman's Customizable Soups Yunhee Kim for The New York Times; Food stylist: Maggie Ruggiero. Prop Stylist: Deborah Williams. And you’ll need no special techniques, no advance preparation and, for the most part, not much time. You can use just about any vegetable (or bean) you have on hand. These are not stone soups, but they’re close. I’ve created four essential categories: creamy (vegetables puréed with dairy); brothy (a strained vegetable stock, with quick-cooking ingredients added); earthy (with beans); and hearty (the vegetables sautéed first, to deepen their flavor). A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. Egg Drop Soup Beat 4 eggs.
27 Ways To Make Your Groceries Last As Long As Possible Cheesy Chicken, Bacon and Avocado Quesadillas 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.
LORENZO CARCATERRA Dorothy’s Semifreddo Serves: 12 Prep Time: 1 Hour; Allow an additional 6 hours for freezing Ingredients: 2 C. Heavy Cream 1 Tsp. Vanilla 1 Tbsp. plus 1 Tsp. 2 Tbsp. 6 Crushed Amaretto Crumbs 6 Oz. Instructions: Whip the Cream, Vanilla, Espresso Powder and Powdered Sugar together until they form stiff peaks. In a new cold bowl beat together at low speed initially and then at high speed the Meringue Powder, Cold Water and 3 Tbsp. plus 1 Tsp. of Fine Granulated Sugar until they form soft peaks. Slowly and thoroughly add the Egg White mixture to the Whipped Cream mixture. Line the bottom and sides of a 9-inch spring form pan with wax paper. Put in freezer for at least six hours. Enjoy! Return to top Festive Shortbread Cookies *as seen in the December 6th issue of Quick and Simple, which can be found at most pharmacies, supermarkets, Targets and K-marts. Makes about 2 dozen Instructions: 1 Preheat oven to 350ºF. 2 In large bowl with electric mixer on medium speed beat butter and sugar.
‘Super Evil’ Bacon Meatballs | Evil Shenanigans - Baking & Cooking Blog I would like to ask my cardiologist to forgive me for what I am about to do … When ever you see a show about ‘extreme’ cuisine, or read an article about the ultimate (Insert Food Item Here), there is a pretty good chance that the ‘extreme’ item will include some bacon. Bacon has reached almost mythical status in the food world. Its presence in a recipe can create instant appeal and desirability. So, while I was contemplating how to incorporate bacon into a hamburger recipe, creating my own version of an ‘extreme ‘ burger I saw on television, I wondered what a bacon meatball would taste like. I love a challenge! These are, bar none, the best meatballs I have ever had. ‘Super Evil’ Bacon Meatballs Author: Kelly Jaggers Recipe type: Main Cuisine: Italian Prep time: Cook time: Total time: Serves: 10 Enjoy! *To make these meatballs a sub you will need the following: © 2011 – 2012, Evil Shenanigans – Baking & Cooking Blog.
Nigel Slater: The perfect crepe Its surface is the softest canary yellow evenly dimpled with pale gold. Its edges are as frilly as old French lace. It is so delicate you can barely pick it up. This is the perfect crepe. You could argue that the perfect crepe is always the first of the batch. The one that sticks a little, collapses in a heap when you attempt to turn it, and is thicker than you would have liked. On the other hand, the perfect crepe, or pancake if you prefer, is probably one that you make when you are in your stride, having got into something of a rhythm. Pancakes are too good for a once-a-year mega-session on Shrove Tuesday. Lightness is crucial. You can get fancy with all manner of stuffings and sauces. But good as they are, I can't help thinking the perfect crepe is the one you eat at the cooker, scattered with sugar and patchily wet with lemon juice, eaten from your fingers while you calmly cook the next. The pan Getting the pan hot Get the pan hot slowly, over a low to moderate heat. The batter Don't.
Idiot proof way to poaching eggs. | NARCISSISM IS NECESSARY How to poach an egg: Boil water, add some vinegar, stir water to create a whirpool-like effect, crack an egg into the eye of the “whirpool” and voila……poached eggs! Easy peasy right? Nope. Poaching eggs is one of the single most difficult and frustrating things I’ve ever done in the kitchen. They say you should use the freshest eggs but hello I don’t live on a farm and I don’t always want to eat poached eggs immediately after buying new eggs. So imagine how happy I was, when I managed to catch an episode of Master Chef Australia which taught the contestants how to poach an egg in a way entirely different from what I’ve read or watched before. All you need are: Clingwrap filmEggsOil # – First, tear out a clingwrap film about 25 cm by 25 cm for one egg. # – Lay the film over a small bowl or in my case, a muffin tray. # – Now crack an egg into the hole. # – Gather all the excess cling film and twist. # – Then tie a knot, like this. # – Yay, four parcels of happiness! Cut off the parcel knot.
Crepe Recipe This is our favourite recipe for crepes. It makes tender, delicate crepes that are suitable for sweet or savoury fillings. Makes 8 crepes (18cm diameter). We use a 20ml tablespoon and 250ml measuring cup for all of our recipes. 2 large eggs (we use eggs with a minimum weight of 59g)75g (1/2 cup) plain flour188ml (3/4 cup) milkOil or butter, for greasing pan Lightly whisk eggs in a medium bowl. Transfer crepe batter into a container with a pouring spout to make it easier to pour the batter into the pan. After at least 30 minutes standing time, stir the batter before using. Lightly grease a non-stick pan with a diameter of at least 18cm. When pan is hot, pour about two tablespoons of batter into the pan and quickly swirl the pan to produce a crepe with a diameter of about 18cm. Cook until the top of the crepe loses its shiny, wet appearance and the underside is lightly browned. Lightly grease pan before cooking next crepe.
Brazilian Lemonade This is my most favorite drink. Ever. Maybe I’d feel differently if I drank (as in alcohol), but there is nothing I love more than a warm, breezy afternoon and a pitcher of Brazilian lemonade. I didn’t try it for a long, long time because I was very put off by putting sweetened condensed milk in with citrus fruit. It seemed very wrong. And then I had some at Tucano’s and my life has not been the same since. It starts off with fresh, juicy limes. You pop them in a blender with some sugar water and pulse just a few times. Pour the mixture from the blender through a strainer and into a pitcher, thus saving all of the flavorful liquid. Then the secret ingredient: sweetened condensed milk. Brazilian LemonadeOur Best Bites Ingredients: 4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter) 1 c. sugar 6 c. cold water 6 Tbsp. sweetened condensed milk Instructions: Place 1/2 of the limes in your blender.