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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

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

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. Petite Lasagnas « Can You Stay for Dinner? recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF. Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna:

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-wrapped Jalapeno Chicken Bites 610K+Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree. I can’t think of a better way to celebrate the Fourth of July than with a big plate of these spicy and cheesy, smoky and crispy chicken nuggets. If you don’t like hot, leave out the jalapenos or skimp a bit. Bacon-Wrapped Jalapeno Chicken Bites Author: Recipe adapted from Home Cooking with Trisha Yearwood 8 chicken tenders, flattened and cut in two3-ounce package softened cream cheese1 jalapeno pepper, seeded and finely chopped8 slices bacon, cut in half Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Be sure to wear plastic gloves when handling fresh jalapenos.

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

Alicia’s Awesome Crab Rangoon I invented this recipe many years ago… when I was in high school. I loved eating crab rangoon at Asian restaurants, and of course there were none of those in my hometown of under 1,000. Like a lot of recipes I come up with, this one was invented out of necessity. And it was awesome . I’ve only tweaked it a little here and there, and it just gets better every time. Since the crab in the filling is already cooked, I’ve even made the filling and served it as crab dip. You can also make these ahead of time and freeze them uncooked. Here’s the details… And here’s the recipe… Alicia’s Awesome Crab Rangoon 1 12 oz package imitation crab meat (leg or flake style), chopped 1 8 oz package cream cheese, softened 1/2 teaspoon garlic powder 1/2 teaspoon ground ginger 1/4 teaspoon paprika 1/2 teaspoon fresh lemon juice 2 green onions, chopped wonton wrappers Mix together all ingredients except wontons. Makes about 30 rangoon, or 2 cups of filling.

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.

DIY 30-Minute Mongolian Beef Recipe Thin slices of flank steak, minced fresh garlic and ginger, dark brown sugar and soy sauce. Toss it all together and 30 minutes later you’ll be chowing down on a DIY take out takeout, instead of waiting for the delivery guy. The key to mastering classic Chinese food flavor at home is a technique known as velveting, which is essentially an egg white, cornstarch and sherry marinade that preserves the moisture of the meat. This recipe includes an abridged version of velveting that still delivers tender slices of steak bathed in a rich reduction of soy sauce and brown sugar. Craving Chinese but not a fan of beef? Go the sweet and spicy route with my Crackerjack Shrimp or kick back with Crispy Baked Orange Chicken Wings. The KitchenAid giveaway is still open for entries, so swing by Monday’s post to leave a comment for your chance to win a 5-quart stand mixer in the color of your choice!

DIY Hair Bow - Handmade Wedding Posted September 28, 2012 | 24 Comments Hi, loves, and Happy Friday! Today we’re showing you a fun hairstyle you can do at home thanks to the lovely Stephanie of Hair and Makeup By Steph. This fantastic blog has everything you need to inspire your wedding day hair and makeup, including fun DIY tutorials that are easy to tackle yourself. With just a little patience and know-how, you can tackle today’s DIY hair bow tutorial, the perfect go-to hairstyle for dress shopping, bridal shower, rehearsal dinner – even the big day itself! photo: hair and makeup by steph To get this look, you’ll need to start by taking two sections of hair from either side of your head. Pull into a half ponytail… Split the loop in half… Use your fingers to create a bow shape on one side, securing with bobby pins… Repeat the bow shape on the opposite side… Use the remaining ends to cover the pins and secure the bow… And voila – you have a perfect hair bow! To see more tips on this DIY hair bow hairstyle, click here. P.S.

Matt Damon's Beef Satay Skewers Makes 20 appetizers 'It has lots of flavor with a little kick!' says Damon of the dish he cooked with chef Ming Tsai at a benefit for the Family Reach Foundation. Ingredients 1 tbsp. cracked black peppercorns Kosher salt 1/4 cup red wine 6 tbsp. Steps 1Stir peppercorns in a small skillet over medium-high heat 2 to 4 minutes until fragrant and smoking; transfer to a large glass bowl. Bonus News DIY Braided Bead Bracelet It’s been awhile since our last bracelet DIY. I don’t know about you, but our wrists have been begging for another colorful addition for months now. So after playing with some materials that were already on hand, we’ve created a tutorial for a braided bead bracelet, which is a not so distant cousin of the hex nut and wrap bracelet. Because honestly, you can never have too many . . . You’ll need: Cut the waxed linen cord into a 26″ and 19″ piece. Tie a knot about half an inch down from the loops. Start braiding the strands. Push the bead against the base of the braid, and cross the left strand over the middle. Keep a finger at the base of the braid, holding the beads in their place and keeping the braid tight. Finish the bracelet with another inch of braided cord, measuring it against the wrist. Thread on a two hole button – two strands through one hole and one strand through another. Trim the end. Your bracelet is finished! (all images by HonestlyWTF)

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