I Am Now In The Muffin Loop I am so sick. Of myself. Do you know what I mean? I'm just fed up TO HERE with me. I feel boring, uninspired, whiny, ridiculous, apathetic, and just TOTALLY BLEH. I feel like white bread looks. Is it a stage or something? I was just going to write "I can't seem to get hooked into anything lately!" You know, I didn't have any real idea of what this ramble was going to be about but it actually came full circle for me, considering the recipe I'm going to toss out here. Let me just ask you this: have you ever had a muffin melt in your mouth? French Breakfast Muffins I never knew a muffin could be so exciting. 1/3 c. butter, melted1/2 c. sugar1 egg (preferably room temperature)1 1/2 c. all purpose flour1 1/2 tsp. baking powder1/2 tsp. salt1/4 tsp. nutmeg1/2 c. milk Topping (option: cut topping in half*)1/2 c. sugar1/2 c. butter, melted1 tsp. cinnamon Preheat oven to 350F. In a medium-large bowl, sift together all dry ingredients. For the topping, mix sugar and cinnamon in a small bowl.
Little Space: Roasted Garlic Pizza I had originally un-published this post as part of the purge but after repeated emails asking where the post went, I decided to re publish. Ever since I tried kickpleat's pizza dough recipe, we've had different pizzas probably once a week. Our favorite, however, is the roasted garlic. It's incredibly simple, very tasty, and deliciously inexpensive. You probably have all of the ingredients in your kitchen right now. Try it - and please, let me know what you think!! The Easiest Pizza Dough In The Worldeverybody loves sandwiches 1 packet yeast (2 1/4 teaspoons)1 cup warm water2 1/2 cups flour1 teaspoon honey1 teaspoon salt2 tablespoons olive oilcornmeal Preheat oven to 400F. Sprinkle baking sheet with cornmeal and press dough into it to your desired thickness. Roasted Garlic Pizza 1 recipe Easiest Pizza Dough In The World1 head garlicolive oilsalt & peppershredded mozzarella cheeseoregano Preheat oven to 400F. Keeping head of garlic whole, peel away loose papery exterior.
Turkey Day Troubles - Installment #2 I just finished reading a book (Cooking for Mr. Latte) written by Amanda Hesser, a food writer for the New York Times. In one of her chapters she writes, "I have a few favorite dishes, I rarely make them." She goes on further to describe those old tried and true recipes, "You know, ones that I'll want to return to for years and years. I couldn't help but connect with her words. Growing up I was a very picky eater. Golden Macaroni and CheeseAdapted from Southern Living 2004 Annual Recipes Ingredients 1 (8-ounce) package elbow macaroni 2 cups milk (I use whole milk) 1/4 cup all-purpose flour 1 teaspoon onion salt 2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided ( I use one block of Sharp Cheddar and one block of Extra-Sharp Cheddar cheese) 1 cup soft plain breadcrumbs ( The recipe suggest homemade breadcrumbs, but I use store bought - not Italian breadcrumbs, just plain) 1/4 cup butter or margarine, melted (I use butter) 1. 2. 3. Click Here for My Adapted Printable Recipe
Cinnamon Roll Pancakes | RecipeGirl.com Updated 9/22/11 to Add: If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too. And Gingerbread- Cinnamon Roll Pancakes too. Enjoy! Here’s a short video sharing how to make these delicious pancakes: If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day! How do you like your pancakes? But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes. I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake. And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within. You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need. Oh yeah. Ingredients:
Spinach Pesto Grilled Cheese Sandwich Earlier on in the week, when I made the spinach, or spanakopita pesto pasta I made sure to keep some of the pesto left over for something new. I had come across the idea of using a pesto in a grilled cheese sandwich and it was the perfect time to try one. I have been experimenting with grilled cheese sandwiches for a while now. It all started when I first tried adding some jam to one then I moved on to chutneys and now it was time to try a pesto grilled cheese sandwich. Since the spinach pesto had some Greek flavours going on I decided to use a Greek cheese, graviera, in the sandwich. The spinach pesto sandwich with graviera was amazing! Get ALL 8 Closet Cooking eCookbooks in a bundle for 40% off! Spinach Pesto Grilled Cheese Sandwich Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 1 A tasty spinach pesto smothered in ooey gooey melted cheese and wrapped in buttery golden brown grilled bread. ingredients directions
Perfect Mac-n-Cheese « My Cooking Quest November 13, 2008 by joejhorn A few weeks ago I started a quest for some good mac and cheese. Nancy makes a killer mac-n-cheese but I wanted my own. I’m sure I frustrate the crap out of Nancy sometimes because I’m always looking for something better when it comes to food and recipes. Now mind you , this mac-n-cheese is not Bobby Flay mac-n-cheese with some crazy-sexy ingredients, but it is really, really good! I would make it for any of my friends and be proud. My first attempt was with a Jamie Oliver version that didn’t include a bechamel sauce but instead called for mixing the cooked pasta with the cheese and then baking it. The second version, I made a few nights ago for my best bud Chad, Nancy and the boys. Chad is up from San Francisco and has been visiting for the past week. Last night was particularly funny though since you can customize your player characters. Well back to the mac-n-cheese. Perfect Mac-n-Cheese (serves 4 as a side dish) Preheat oven to 350 degrees. Like this:
Graham Cracker S'mores Cookies Graham Cracker S’mores Cookies Graham Cracker S’mores Cookies with a graham cracker base, topped with a chocolate chip marshmallow cookie and chopped Hershey’s bars on top. If you are a fan of s’mores, watch out! These are incredible! I don’t know about you, but I am more than ready for summer. Graham Cracker S’mores Cookies with a graham cracker base, topped with a chocolate chip marshmallow cookie and chopped Hershey’s bars on top. Ingredients: 1 package graham crackers, broken into squares 2 ½ cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 11 tablespoons unsalted butter, softened 1 cup brown sugar, packed 1/2 cup granulated sugar 2 large eggs, room temperature 1 teaspoon vanilla 1 (12 ounce) bag semi sweet chocolate chips 1 cup mini marshmallows 2 – 3 regular sized Hershey’s bars, broken into pieces Directions: Preheat oven to 375 degrees F. Leave a Comment
General Tso's Chicken This recipe for General Tso's chicken has been the most popular on this site since I first posted it in 2009. Month after month it continues to be the most viewed and searched for recipe here. I love that so many of you, presumably, have visited on a mission to replicate this tasty dish from a favorite take-out. Over the past few months, I've been testing and retesting this recipe for my cookbook, and want to share a new revised version. The biggest improvement is in the frying process. (Update: If you've enjoyed this General Tso's Chicken recipe, check out many more Chinese restaurant favorites in my new cookbook The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home.) Almost nobody in Hunan has ever heard of General Tso's Chicken, the most famous Hunan dish in America. You may know the dish as General Tsuo's, or Tzo's or Tao's or some other variation.
Warm Pasta Salad with Corn and Zucchini This pasta salad is heavy on summer vegetables (corn and zucchini) and gets a bit of a kick from red pepper flakes. It's a great alternative to potato salad and will be a perfect meatless entree or side dish for your next picnic or family potluck. Please enjoy this guest post from my friend Olga of Mango & Tomato. Hi! I'm psyched to be able to share a recipe with you all on Gina's blog! Warm Pasta Salad with Corn and ZucchiniSkinnytaste.comServings: 4 as a main • Size: Just over 1-3/4 cup • Old Points: 7 pts • Points+: 10 ptsCalories: 350 • Fat: 7.6 g • Protein: 10.8 g • Carb: 65 g • Fiber: 7 g • Sugar: 6.7Sodium: 108 mg (without added salt) Ingredients: Cook pasta in salted water according to package directions. Heat a tablespoon of olive oil in a large non-stick skillet. Remove zucchini from the skillet and set aside. Combine slightly cooled pasta with the remaining ingredients. Serve this dish hot or at room temperature. Makes 7 1/4 cup.
Buttery Popcorn Ice Cream Recipes from The Kitchn Ice Cream Week at The Kitchn seemed like the perfect opportunity to test out my own version of popcorn ice cream (using that very same vanilla base), and I'm so pleased with the results. I especially love when a recipe I develop transitions perfectly from restaurant to home. It just goes to show that any cook is capable of pastry chef-worthy desserts! Buttery Popcorn Ice Cream Makes 1 quart 2 cups heavy cream2 cups whole or 2% milk, divided6 cups popped buttered popcorn*6 egg yolks 2/3 cup sugar1/4 teaspoon table salt1/2 teaspoon pure vanilla extractHomemade Cracker Jack, to serveCaramel Sauce, to serve Heat cream and 1 cup of the milk in a heavy sauce pan over medium heat until just scalded. Return the milk to the sauce pan and return heat to medium. Reduce heat to low/medium-low. Chill the mixture in the refrigerator until completely cool, stirring occasionally, about 2 hours. *I used 1 (3.5 ounce) bag of Newman's Own Buttered Popcorn.
Buttery Lemon Parsley Noodles This is just a quick, easy side dish that is clean and fresh and knocks my ballet flats off. These noodles were actually part of a larger dish I made last week, but they’re so simple and delicious I wanted to share them as a separate recipe. I repeat: They’re simple. And delicious. Make these and serve ‘em with chicken or fish, or with some delicious sauteed veggies…or unabashedly on their own! You’ll love ‘em. First, pretend I am now showing you a photo of some cooked fettuccine that’s been drained. I done forgotted to take that pic. Now, melt some butter in a big ol’ skillet. This was a stick of butter, but I poured off half of it. So, you know. When the butter is melted and hot, throw in the cooked noodles. Next, throw in a bunch of really finely minced parsley. Sorry to vent. Stir the noodles around and pan-fry them in the butter a bit so that the noodles get a little texture on them, then squeeze in the juice of a lemon. Or citrusy. Never mind. Toss them around… Mmm, mmm, mmm. Ingredients
Sunday Treat: Yummy Mini Banana Splits By KRetroK | Treat yourself with this cute and delicious mini banana splits from this amazing blog. Thanks again for sharing this delicious creation! What You’ll Need: 3 large bananas, slightly under ripened work best1/2 gallon of ice cream (spumoni or neapolitan for variety)1/2 cup jimmies, chopped nuts or chocolate chips1 cup of chocolate morsels, meltedwhipped creamcherries [button size="small" color="brown" style="none" new_window="true" link=" Click Here[/button] Comments tomato sauce with onion and butter I could no longer resist this sauce, and frankly, I don’t know why I even tried to: food bloggers obsess over it, and they’re not a bad lot to base a recipe selection upon. Adam of Amateur Gourmet fell for it five years ago. Molly at Orangette raved about it over two years ago, with a bonus approval marking from Luisa at Wednesday Chef. So what is it with this sauce that it moves people to essays over it, tossing about exclamations like “brilliant!” Butter and the juice of stewed onion is all it apparently takes to transform a two-pound can of tomatoes to something velvety and lush. One year ago: Clementine Cake and Mushroom BourguignonTwo years ago: Chicken Caesar SaladThree years ago: Cauliflower and Brussels Salad and Leek and Mushroom Quiche Tomato Sauce with Butter and Onions Adapted from Marcela Hazan’s Essentials of Italian Cooking Another thing that blew my mind about this sauce: I, for one, am a grated parmesan junkie.
15 Basic Stir Fry Sauce Recipes (Food and Whine) I love a good stir fry and they are a great way to use up odds and ends of meat, vegetable and noodles. And let’s face it, they are a quick and easy dinner solution. Simply cook up some rice or throw in some noodles and it’s a family-pleasing meal. I rarely start with a recipe – just a pile of odds and ends. So it occurred to me recently that what I really needed was a stir-fry sauce “cheat sheet” – a handy reference for the combination of sauce ingredients I need to make different kinds of stir fry to combine with my collection of ingredients. Here I’ve collected 15 great stir-fry sauce recipes that can be printed to keep handy in the kitchen (or bookmarked, if you prefer). Instructions for all of these recipes … just combine the ingredients in a small bowl, stir well to combine, then add to your stir fry. Lemon Stir-Fry Sauce – Great with seafood stir fries, such as shrimp and/or scallops, as well as chicken. Lemon Stir-Fry Sauce II – nice with chicken and seafood. Tips: Tips: