No-Bake Chewy Cookies and Cream Bars Oh how I love a treat that can be whipped up in about 15 minutes. My boys and their buddies couldn’t get enough of these Chewy Oreo Bars we had as an after school snack this week. Sometimes my spontaneous recipe creations turn out to be the most fun, lol! Yes you use an entire package of Oreo Cookies, but what you get in return is a marshmallow-y Oreo treat that is worth every bite Surprise the kids (and yourself) with this one, they’ll be all smiles, Enjoy! 3 whole ingredients. Break out your Cookies! Place them all in the food processor or blender and mix until ground. Like so. Melt the butter and marshmallows into a large bowl until puffed. You’ll get a little something like this Working quickly, pour in your ground cookies. Mix, mix and mix You’ll get a gooey mess….that’s delish! Transfer to an 8×8 inch baking pan and let set for about 10 minutes. Cut into squares and indulge No-Bake Chewy Cookies and Cream Bars One 16 oz package of Oreo 5 cups Large Marshmallows 4 tablespoons butter 1.
Spicy Moroccan Lamb Stew This stew is essentially a Tagine, albeit without the fancy cooking pot. It takes very little fuss to prepare, a bit of chopping, the opening of some tins and a gentle bubbling in a pan for a few hours. It all results in a meltingly tender lamb, fragrant, spicy and wonderful. The cut of lamb used is fairly important; it needs to have a bit of fat on it, so I use Lamb neck fillet. The fat eventually melts after a long cooking, but too much fat is not good, so any large bits of fat need to be trimmed off. I use typical Moroccan spices to flavour the tagine, such as cumin, coriander, ginger and cinnamon, along with three spices - cayenne, chili flakes and the brilliant Pimenton de la Vera (Smoked Paprika) to give a hot smokey kick to the stew. INGREDIENTS (Serves 2 plus leftovers): 2 Tablespoons oil 350g Lamb Neck Fillet, trimmed of unnecessary fat and diced into inch cubes 1 Teaspoon Ground Cumin 1 Teaspoon Ground Coriander 1/2 Teaspoon Ground Ginger 1/2 Teaspoon Ground Cinnamon
Prime Rib I’m not sure there’s anything more special and delicious at Christmastime than a beautiful, perfectly cooked piece of roast beef. This is my version of prime rib, which is as good the next day, sliced cold right out of the fridge, as it is served warm on a plate with potatoes, mushrooms, and brussels sprouts. That was the menu I fixed for the Christmas special on Food Network (it’ll be on again today at 6:00 eastern time if you’d like to see the grub in living color) and it’s the menu I’ll be fixing again toward the end of this week. It’s also the menu I want to eat in Heaven. Prime rib sounds impressive, and it is. Here’s how I make mine. (Note: photos below are from a couple of different prime ribs I’ve made over the past couple of months. I start with a whole (I use boneless) ribeye, sometimes called a rib loin, about 13-14 pounds. Note that I am going to cut this piece of meat in half and roast it in two pieces. Live and learn. Mmmmm. Now this? Tomorrow: Potatoes! Here’s the printable:
Crab Soup - Recipes Fajitas with the Best Damn Guacamole Ever Photos by Jaymi Heimbuch This recipe was created exclusively to pair with the 2007 Cabernet Sauvignon from our featured winery, Robert Hall. It's everything you'd expect from a California Cab and then some. Swirling with dark fruit, spice and a hint of cocoa on the nose, the wine is big, yet remains quite structured. For me, nothing is more Californian than Mexican food. Fajita Marinade 2 limes, juiced4 tangerines, juiced4 tablespoons vegetable oil2 garlic cloves, chopped2 chipotle chiles in adobo sauce3 tablespoons fresh cilantro, chopped1 teaspoon ground cumin1/2 teaspoon chili powder1/2 teaspoon lime zest1/4 teaspoon fresh ginger1 teaspoon salt 1. 2. 3. Fajitas © Jaymi Heimbuch 4 bell peppers (yellow, orange and red), julienned 4 yukon gold potatoes, finely diced1/4 cup white wine vinegar1 large yellow onion, julienned and caramelized1/2 bunch of cilantro, washed and dried1 15 oz can refried black beansMarinadeBest damn guacamole ever (recipe below)Homemade tortillas 1. 2. 3. 4. 5. 6. 7.
Rendering Your Own Lard - Crockpot Style These words may strike fear in the hearts of dieters, but the inclusion of them in my diet has proven beneficial. Fat in your diet (the good fats) are essential to cellular development – Your body needs these! But the lard or tallow that you render at home is NOT the same as what many consider lard from the grocery store. Most of those bought in the store contain partial hydrogenated oils – NOT a good thing. Tallow (from beef fat) and lard (from pork fat) from grass-fed animals are far superior to these grocery products. Here at the Faulk Farmstead, I use lard in my baking, as well as in my cooking – Homemade french fries fried in lard! When my husband processed his elk this year, we used pork fat to mix with the elk to make burger. This was my first time rendering lard, so I knew I had to chronicle it for all of you! Rendering lard – Crockpot method You will need: Pure lard: make sure there are no bits of meat in it – this can contaminate your lard. 5 lbs of lard from the local butcher and
Feta Cheese Ball If your calendar looks anything like mine – you’re probably only a couple of days away from crazy. My December is brimming with holiday parties, potlucks, shopping dates, and family gatherings. And with all these festive commitments usually comes food and lots of it. Along with arming you with a bunch of cookie recipes, I also wanted to provide you with a couple of simple appetizers that are sure to make your party prep a little easier and of course – more delicious! Brian and I couldn’t get enough of this Feta Cheese Ball. The feta, cream cheese, oregano and garlic blend harmoniously to create an irresistible appetizer that will keep your guests congregated around the appetizer table long enough for you to finish all those last minute dinner preps that didn’t get done because the doorbell started ringing. I love the fact that it’s simple, requires minimal prep work and it doesn’t require you to turn on the oven – especially when there’s cookies to made! How To Participate
String Beans With Ginger and Garlic - Recipes Fruit - Exotic Foods at WomansDay.com They say an apple a day keeps the doctor away, but what about a cherimoya? Never heard of it? Cherimoya is a fruit native to the highlands of South America that Mark Twain once called "deliciousness itself." Rambutan This Ping-Pong-ball-size red fruit is indigenous to Malaysia, and has also been cultivated throughout Thailand, South Vietnam, Indonesia, the Philippines, India and Sri Lanka. Durian This Southeast Asian delicacy is known first and foremost for its potent odor, which is said to be similar to rotting food or garbage. African Cucumber Also known as the horned melon, jelly melon, kiwano or hedged gourd, the African cucumber is a vibrant fruit, featuring a mosaic of green and yellow colors on the inside and bright orange on the outside. Ackee Native to West Africa, the ackee is now mostly produced and consumed in the Caribbean, particularly in Haiti and Jamaica, where it is the national fruit. Buddha's Hand Monstera Deliciosa Chayote Cherimoya Salak Dragon Fruit
Guinness Lamb Stew With Vegetables Admittedly, I don’t do much to celebrate St. Patrick’s Day (other than trying to remember to dress my kids in something green) but I do love the food. To that end, I’ve got two Irish recipes for you this week. First up is this hearty lamb stew with vegetables. Begin by selecting the right cut of meat, which is lamb shoulder. Season the meat with salt and pepper and then brown it in batches in a large pot or Dutch oven. Be sure the oil is very hot and don’t crowd the pan or the meat won’t sear properly. Set the meat aside, then add the onions and garlic to the pot, along with a few tablespoons of water to loosen the brown bits from the bottom of the pan. Stir in the tomato paste and cook a few minutes more. Add the lamb back to the pot and sprinkle it with flour, which will thicken the broth as it cooks. Cook and stir for for a few minutes until the flour dissolves. Add the braising liquid, which is simply beef stock, Guinness, water and herbs. Ingredients Instructions
Chicken Stew with Onions, Tomatoes, and Dijon Recipe 1 Preheat oven to 400°F. 2 Remove the papery outer layers of the garlic bulb, leaving intact the skins of the individual cloves. Cut 1/4 to a 1/2 inch off the tops of cloves, exposing the individual garlic cloves. Place the head of garlic on a piece of aluminum foil. 3 While the garlic is roasting, heat a tablespoon of olive oil in a large, heavy-bottomed pot (with lid) or Dutch oven, on medium high heat. Brown the chicken pieces, starting them skin-side down, cooking them a few minutes on each side, working in batches so that you don't crowd the pan. 4 While the chicken is browning, peel and quarter the onions. 5 Add the tomatoes to the pot, the thyme, bay leaves, and ground chile powder. 6 After the garlic has cooled enough to handle, squeeze out the roasted garlic from the cloves into a small bowl and crush with a fork. 7 When the chicken has cooked, add the mustard to the pot and stir to blend. Serve stew over rice or pasta, with the garlic paste on the side.
Red Velvet Cake - Recipes the last chocolate chip cookie… Intro You better believe me when I tell you that you have just found the last Chocolate Chip Cookie recipe you will ever need. I know. I am not the first person to claim this weighty statement. In actuality everyone’s definition of the perfect chocolate chip cookie is different. My perfect cookie is varied in texture. updated photo The dough, although perfectly flavored with salt and a high proportion of brown sugar, exists to hold the chunks of chocolate in place. Look how much Roman loves cookies (actually he wasn’t eating the cookies he just always looks that happy) I use large chunks of bittersweet chocolate, lots of brown sugar, a touch of Turbinado sugar, and sprinkle of salt on top – making these this the last chocolate chip cookie recipe you will ever need. THE Chocolate Chip Cookie 8 oz. 2 sticks butter 2 oz 1/4 cup white sugar 2 oz 1/4 cup Turbinado sugar 12 oz 1 3/4 cup light brown sugar, packed 2 eggs 1/4 oz 2 tsp vanilla 1 lb. 3 1/2 cup All Purpose flour 1 1/2 tsp Baking soda