background preloader

Evil Shenanigans - Baking & Cooking Blog

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. 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 1 pound hardwood smoked bacon12 ounces ground beef, 80/20 preferred8 ounces ground pork2 teaspoons salt2 teaspoons smoked paprika2 teaspoons dry oregano½ teaspoon ground fennel½ teaspoon freshly cracked black pepper½ teaspoon, or more to taste, crushed red pepper1 egg Enjoy! *To make these meatballs a sub you will need the following: © 2011 – 2012, Evil Shenanigans – Baking & Cooking Blog. Related:  red meat

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! ;) Quesadillas are one of our favorite quick and easy weeknight meals. 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.. And pat down in place.

Korean Beef Stir-Fry Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View 1 Combine mirin, soy sauce and cornstarch in a small bowl. 2 Heat oil in a large nonstick skillet over medium-high heat. Spread steak out in the pan and cook until seared on one side, about 1 minute. Bacon Cheddar Cheese Bread | Evil Shenanigans - Baking & Cooking Blog When I was in England last Fall I fell in love. Not with a person, or even the land or the culture, however fantastic they all are. No, I fell in love with the bacon. Of course, my love knows no bounds and what are a few dollars compared to the comfort of a well cooked, meaty rasher of bacon? Last year I received The Bacon Cookbook by James Villas. I did modify the recipe slightly by mixing the all-purpose flour with some whole wheat graham flour for a hearty texture and nutty flavor. While the bread baked the house smelled like bacon mixed with Irish soda bread. You can, of course, make this with out back bacon. You really must try this! Bacon Cheddar Cheese Bread Yield 1 – 10″ loafAdapted from The Bacon Cookbook Heat the oven to 350 F and spray a 10″ loaf pan with non-stick cooking spray. Cook the bacon in a skillet until crisp. In a large bowl combine the flours, salt, baking powder, and sugar. In another bowl mix the eggs, milk, buttermilk, and Worcestershire sauce.

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. 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 2 pounds Chicken Breast, cut into 1 inch pieces 1/2 cup diced Onion a few Garlic Cloves, chopped 1 teaspoon unrefined Coconut Oil 1 cup chopped Asparagus Spears, cut into 1 inch pieces Optional Garnishes Chopped Cilantro chopped Peanuts Green Onion toasted unsweetened Coconut Flake Srirach sauce Method Notes

Bibimbap Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View 1 Bring 1 quart of water to a boil and add 1 teaspoon kosher salt. Add the rice, cover, and reduce the heat to a simmer. Cook the rice for approximately 20 minutes or until the water is absorbed and the rice is tender. 2 While the rice cooks, slice the steak into 1/4-inch thin strips. Bacon Cinnamon Rolls Click for Bacon! While grocery shopping the other day I picked up a tube of ready-to-cook cinnamon rolls and thought hey, I wonder how these would taste with bacon. As I read the back of the package I was reminded that the rolls are actually un-rolled when you remove them. I unrolled the first pastry and the length of the dough reminded me of something. After assembling all the bacon cinnamon rolls I popped them in the pre-heated oven at 425 degrees for about 15 minutes. Right from the first bite I knew we had a winner. –Mr.

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. Not even close. 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!

Sticky Balsamic Ribs OK, Folks. No joke, these are the best ribs ever!! I always look at reader reviews when I choose a recipe. Begin with some fresh rosemary. Finely chop 2 tablespoons worth & put it in a mixing bowl. 2 tablespoons of balsamic vinegar & 1 teaspoon of cayenne pepper {I cut back on this a bit, as I was serving this to kids}. Next, peel 8 cloves of garlic. Mince them up & add 1 teaspoon of kosher salt {right on top of the garlic}. Add this to the mixing bowl, along with a 1/2 tablespoon of kosher salt & 1/2 teaspoon pepper and stir everything up. Next, you will need 4 racks of baby back pork ribs. Preheat the oven to 425 degrees. Cover tightly with foil & roast the ribs until the meat is very tender, about 1 3/4 hours. Add 1 cup of water to the pan & using a wooden spoon, scrape up all the brown bits. Brush the ribs with some more glaze & serve.Adapted from Gourmet magazine, July 2009Serves 4-5

In Erika's Kitchen 14 Easy Meals Ever Guy Should Know How to Make I never understood why more guys don't cook. Food is delicious. You can make it yourself. Why in the world would you not do it? There are legions of easy recipes that make food that is mind-bogglingly badass, cheap and tasty, yet many just won't do it. 14. Making a stir-fry is crazy easy, universally flexible, and takes next to no time at all to throw together. 13. So, your ass is broke. 12. This is one you need to figure out on your own, but you need to have down pat, so that you can make it when you feel like the whole world has shat inside your head. 11. Woah, woah, back the fuck up, a recipe on how to reheat pizza? 10. I’m sorry man, but hard-shell tacos? 9. A basic pancake recipe is worth memorizing. 8. For chocolate emergencies, nothing beats the emergency chocolate cake. 7. If you buy vegetable stock, you’re doing it wrong. 6. The only people on the planet who don’t like grilled cheese sandwiches are the lactose intolerant, and that’s only because they’re jealous. 5. 4. 3. 2.

Slow Cooker Recipes – YouBeauty Getting a delicious, healthy meal doesn’t have to entail hours in the kitchen. Instead, get yourself some fresh, nutrient-rich ingredients, throw them in a slow cooker and relax until it’s done. Now we’re talking! QUIZ: Did You Eat Pretty Today? BREAKFAST: Maple Pear Walnut Oatmealby Kathy Hester, author of The Vegan Slow Cooker and Healthy Slow Cooking blog Why we love it:Oatmeal can help lower cholesterol, may reduce the risk for type 2 diabetes, and help reduce blood pressure with its soluable fiber. Click to see the recipe. Ingredients:1/2 cup steel-cut oats2 cups unsweetened non-dairy milk (you can use water instead)1 pear, chopped1/2 teaspoon vanilla1/2 teaspoon maple extractsweetener of choice, to taste (1/4 tsp stevia) Toppings:1/4 cup walnuts, choppedfresh grated nutmegdrizzle of maple syrup (optional) Directions:The night before: Spray your cooker with some oil to make clean-up easier. In the morning: Stir oatmeal and add sweetener. MORE: Stress-Free (Healthy!) Directions:1. 2.

Beer Bread Recipe - Food.com - 73440 I have made this recipe hundreds of times...usually use self-rising flour, but I NEVER add any sugar, as I hate sweet tastes, and it always comes out wonderful, but has a definite beer taste. I have added various herbs at times, and have also added various cheeses. Cheddar (mild) is my fav. You also do not have to "pour butter" on top, or even add it to the mix. I don't add any oil, but I DO dot the top of the bread with pieces of butter. I do not sift the flour and it comes out fine, but I just spoon the flour into a measuring cup. 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 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: Mix cold water and sugar very well and chill until ready to use. Place 1/2 of the limes in your blender.

Related: