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
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.
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:
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.
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.
In Erika's Kitchen 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.
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. DIY Crispy Kimchi Fried Rice Short post - just a simple, delicious and incredibly satisfying meal. One of my favorite things to make when I want something quick! Kimchi + Crispy Rice + Bacon + Perfectly Fried Egg = NOM. Crispy Kimchi Fried Rice Yields: 2 servings 1 tsp. sesame oil 1 tbsn. olive oil 1 tbsn. gochujang 2 slices of bacon, cooked and crumbled 2 cloves garlic, minced 3 green onions, sliced 2 tsp. soy sauce 3/4 cup chopped kimchi 3 cups leftover rice 1/2 cup frozen peas (optional) 2 large eggs, fried (optional) In a medium bowl, combine the rice and gochujang. Ooey, gooey yolk all over my rice!
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.
Ooey Gooey Taffy Tart Squares Hope everyone had a great week! It’s been a cold and rainy one where I am, but what better time for a sweet and sticky comfort food: Taffy Tart Squares (also known to some as Butter Tart Squares). My husband goes away into the wilderness this time every year with his Dad and a group of men for several days, and I always make these for them. (A crowd favourite, I’m told.) I’ve also been baking these squares as a classic holiday treat for the past few years, because they are so loved, and because you can make them ahead of time and freeze. Not to state the obvious, but it is heaven. This is another one of the I-feel-so-authentic-when-mixing-with-a-wooden-spoon desserts. So I made a tray of these this morning and decided to write this post. Aww, look at that adorable little face and excited finger-point at her discovery. Me neither. Ooey Gooey Taffy Tart Squares Ingredients For the Base: 2 cups (255 g) all-purpose flour 1/2 cup (100 g) granulated sugar 1 cup (227 g)(2 sticks) unsalted butter
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. 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)