Broccoli Bites for Kids File this under the Onion Soup Mix Recipe category, though there is no Lipton onion soup mix in site. I may even serve these at my next dinner party, they were that good! While babysitting for my 6 year old picky eater niece, I had to come up with a good lunch that would be fun for the two of us to make together. She is not a big broccoli fan (or any vegetable fan), but I told her we would add melted gooey cheese and form the patties with our hands. Please don't laugh when you read this recipe, it is terrific and easy. I made it my own by adding homemade breadcrumbs and fresh chopped steamed broccoli along with lowfat mozzarella cheese mixed with the cheddar. Broccoli Cheese Bites (adapted from My Tasty Treasures & WholeSomeBabyFood.com): 16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli) 1 1/2 cup of grated cheddar cheese 3 eggs salt & pepper 1 cup of seasoned Italian breadcrumbs Mix all the ingredients together in a large bowl.
Apple Pie with Cheddar Crust — So Delicious This is the sort of discovery that inspires me to host a dinner party. After just one bite, I began envisioning the scene: my guests’ hands reaching to the center of the table; the plate piled high with steaming, half-mooned pastries slowly disappearing; the silence as first bites are taken. Just anticipating the reactions — “apple and cheddar?!” — makes me giddy. I’ve been wanting to make an apple pie with a cheddar crust for several years now. While apple with cheddar is an age-old pairing, their union in a pie, for me at least, still came as a surprise. Mom and Auntie, in town for the weekend, reading to Ella Cameo and Fuji apples from Catoctin Mountain Orchard The Cameo apples were some of the best apples I have ever tasted. I adore this cheddar. Apple Hand Pie with Cheddar CrustDough and Filling recipes from Martha Stewart Yield = 1 10-inch pie or 10 hand pies + 1 mini pie Cheddar Crust 1. 2. FillingNote: This amount of filling is for a traditional sized pie. 1. 2. 3. 4.
Scalloped Hasselback Potatoes | Tasty Kitchen Blog - StumbleUpon “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description
baked kale chips I could never get into kale. Heck, I’ve long been timid about greens in general — the delicate ones like baby spinach and arugula were easy but as soon as things got a little heavier, I got nervous. When I finally found a respectable green I found palatable — Swiss chard, which I think of as the green for spinach people — I went to town with it: a tart, a spaghetti dish and then gratin. But I still couldn’t warm to kale. Because I didn’t like the way it tasted. But in February, I began seeing a recipe for baked kale chips flitting about the internet. Yes, crisp. [Psst. This week: We have flown the coop! One year ago: BialysTwo years ago: Swiss Easter Rice TartThree years ago: Rich Buttermilk Waffles Baked Kale Chips Adapted from a bunch of inspiring places 1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better) 1 tablespoon olive oil Sea salt, to taste Preheat oven to 300°F.
makes » recipe: lemon meringue cupcakes Amazing idea last week: lemon meringue cupcakes. I could make a lemony cake part, then bake a meringue right on top! No need to frost, super easy recipe! I mean look at these. And to boot, these are 165 calories apiece. While the above does appear to be what I described, it is not. There are a few “specialty” tools required for this recipe. Start with the curd so it has time to chill while all that other stuff is going on. This isn’t a bad time to go over how to zest a lemon. Also, isn’t that lemon HUGE? Speaking of lemons, for both the curd and the batter, I recommend straining your fresh lemon juice. The batter has this subtle speckle of lemon rind yellow. While that’s in the oven, we make our way to the third part: meringue. Now we need a way for the meringues will fit the cupcakes. Then I spoon the meringue onto each dot and smooth it out to the circumference of the paper circle, then around in a spiral to make that nice swirly peak. And luscious too. Prologue Heat oven to 350o
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
Strawberry Kiwi Fruit Leather | FoodBabbles Maddy has been on a “fruit roll-ups” kick lately. Not the actual name brand kind that I so vividly remember peeling away from a cellophane wrapper when I was a kid. No, Maddy’s been eating the Gerber toddler kind. I don’t feel too bad about her eating them in moderation although if she had her way she would eat the entire box of 5 in one sitting. So the other day while at my in-laws house, my mother-in-law said “I can’t believe you haven’t tried making these from scratch yet.” The other brilliant and wonderful thing about homemade fruit leather is you can make it with hardly any sugar! Just ask Maddy! Enjoy! Strawberry Kiwi Fruit Leather Easy, healthy homemade fruit leather for a guilt-free treat. Ingredients 2 1/4 cups chopped strawberries 2 1/4 cups chopped kiwis 1 tablespoon lemon juice Sugar, to taste (I used 3 tablespoons) Instructions Place the fruit in a saucepan with the lemon juice over medium-low heat.
Ad Hoc Buttermilk Fried Chicken Recipe March 2, 2010 nothing beats fried chicken and waffles! My love for fried chicken, much like my love for noodles, is not very discerning. Chang’s Fried Chicken in Octo Vinaigrette is pretty damn tasty, but one fried chicken recipe in the whole book just leaves me wanting more. salt, flat leaf parsley, lemon, honey, garlic, bay leaves, peppercorns, thyme for brine Even if they were in the book, knowing Chang, the recipes would be multi-day, multi-step processes. People on the internet have long been singing the praises of Keller’s fried chicken so I couldn’t wait to try it. cayenne, paprika, garlic powder, onion powder, salt, pepper, flour for coating Keller cooking style is precise, detailed and well-thought out, as is reflected in his Buttermilk Fried Chicken recipe. The flour is seasoned with garlic powder, onion powder, paprika, cayenne, kosher salt and black pepper. flour coating The coating on the fried chicken is phenomenal and well worth the onion lungs. all ready to fry Ingredients
Honolulu Star-Bulletin Features By Request Wednesday, March 20, 2002 CRAIG T. KOJIMA / CKOJIMA@STAR-BULLETIN.COM The photographer's reverence for Yama's Fish Market's cone sushi is obvious in the attention he paid to this simple specialty. The photographer who took the pictures on this page -- Craig T. Now Yama's caters, makes lunch deliveries to businesses around town and even assembles Hawaiian Care Packages for carrying to homesick college students on the mainland. Mrs. Sushi Vinegar2-2/3 cups sugar 2-1/3 cups vinegar Pinch of salt 1 teaspoon lime juice (optional) Shake and refrigerate. Food Stuffs: Morsels Send queries along with name and phone number to: "By Request," Honolulu Star-Bulletin, 500 Ala Moana, No. 7-210, Honolulu 96813. E-mail to Features Editor Text Site Directory: [News] [Business] [Features] [Sports] [Editorial] [Do It Electric!] © 2002 Honolulu Star-
Spicy Baked Green Bean Fries (with Meyer Lemon Aioli) We gotta talk about what you’re doing this weekend. I need to hear what you’re making, and who you’re rooting for…blah blah, we’ll get to it. Before we delve in, I need you watch this video. It’s important. Do me a solid and watch it, please. It’s going to make you laugh. I’m sort of obsessed with her reaction to meeting a baby sloth. There’s nothing crazy about baked green bean fries. They’re healthy, snappy, crunchy. They’re a little healthier since I opted to use multi-grain crackers, instead of bread crumbs. You can do either, if you like. After I ran the crackers through a food processor, I spread the mixture out on to a plate, added a little salt and a good amount of crushed red pepper. Like the typical vegetable fry, they went from flour to egg to crumbs. On a baking sheet and in the oven. While they were going at it in the oven, I made the meyer lemon aioli. Whoa. Spicy Baked Green Bean Fries (with Meyer Lemon Aioli) Print this recipe! 1. 2. 3.
Garlic Cheddar Biscuits (a la "Red Lobster") Recipe TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;)