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Baked Eggs with Bacon and Spinach Do y’all remember the scene in Runaway Bride (that’s an Oscar contender if I’ve ever seen one…) where Julia Roberts realizes that she doesn’t know how she likes her eggs? You know, because she’s always turning herself into the girl that the guy she’s marrying wants to be with? Yeah. I know how I like my eggs, although I will say that it depends on the day. Hey, I’m an independent woman…throw your hands up at me. Now that we’ve established my egg-eating habits, though, I have to say – baked eggs are kind of amazing, an unexpected new love in my egg-eating life. Serves 2, but this can be split in half easily to make them in small individual ramekins. 4 whole eggs3-4 slices thick-cut bacon, cooked and chopped1/2 cup loosely packed spinach2 Tbsp cream2 Tbsp butter, meltedsalt and pepper to taste1/4 tsp thyme Preheat oven to 375. So now it’s your turn – egg fan?

And Now for Something Completely Delicious: Peach Sangria Sorbet For me, this is the Summer of Sangria. I cannot get enough. It seems every weekend I’m pouring some wine, whatever liqueur I have on hand, and some fruit together in a pitcher, either to share with friends or enjoy with my husband. A glass of chilled sangria out on our deck in the evening is my new favorite thing. I have to give some credit to Tina of My Life as a Mrs. whose sangria recipe essentially started this whole thing. I love a traditional red wine sangria, but I’ve found that white wine works just as well. With sangria on my mind so much recently, it was only a matter of time before I thought to turn it into a frozen dessert. I created this recipe with the hope that it really would be a scoop-able form of the beverage, and before being poured into my ice cream machine, I gladly would have drank it up. Peach Sangria Sorbet Makes approximately 1 quartPrint this recipe Combine all ingredients in a medium saucepan over medium high heat. *I used dry Riesling.

30 Drinks Every Bartender Should Know - StumbleUpon So I have a new hire who is about to bartend her first bartending shift and I was about to e-mail her 30 drinks every bartender should know and looking for a list (so I wouldn’t have to make it) and almost every list I found was absolutely ridiculous. For example, one site listed the Bocci Ball (don’t know what it is, probably never will as in 12 years no one has ever ONCE asked me for one). Or the Freddy Fudpacker (aka The Cactus Banger) – once again NEVER HEARD anyone order either of these ever ONCE. I’m not naming any drinks on this list where the ingredients are the name i.e. vodka tonic, amaretto sour, or gin and juice. 1. How To Make the Top Cocktails Every Bartender Should Know Apple Martini I hate to even put this on the list, but it is a cocktail that I get an order for at least once a weekend. 3 oz Apple Pucker, 2 oz Vodka, (can add 1 oz fresh lime sour if you happen to have something like that in your bar) shake and serve up with a bright red maraschino cherry Rusty Nail

Girls Night Necessity: Peach Vodka Slushies Hot weather begs for refreshing summertime drinks (ok, and maybe some sexy pool boys)! My absolute favorite frozen cocktail to serve at girls night is this peach vodka slushie. This recipe, passed down from my mother, revised a bit through the years, has been a total crowd pleaser for as long as I can remember. What you will need: 2 cups vodka (be generous, more like 2 -1/2 cups)12 ounces frozen concentrated orange juice12 ounces frozen concentrated lemonade2 cups pureed peach (about 2-3 overripe peaches)2 cups brewed tea (strong)7 cups boiling water2 cups sugar How To: Puree overripe peaches in blenderDissolve the sugar in the boiling water.Brew tea (or you can just buy pre-brewed tea)Add all ingredients into large container. Add all ingredients into large container (lemonade concentrate, orange juice concentrate, tea, sugar water, peach puree, vodka) Mix and freeze. To serve, scrape frozen concoction into a fancy girly glass and serve granita style. How about you?

shakshuka There are a lot of reasons to make shakshuka, an Israeli Tunisian dish of eggs poached in a spicy tomato sauce: It sounds like the name of a comic book hero. Or some kind of fierce, long-forgotten martial art. Or perhaps something that said comic book hero would yell as they practiced this elaborate martial art, mid-leap with their fist in the air. Or you could make it because when I talked about making eggs in tomato sauce a while back a large handful of comments were along the lines of “oh, this sounds like shakshuka” and “I think you would love shakshuka” and “you really should make shakshuka” and you may have shrugged and forgotten about it until you finally had it at a café one day and whoa it turns out you really would like shakshuka! Or you could make it because that café had the audacity to close for Passover last week, right when you had the fiercest shakshuka craving yet. Thus, I suggest you make it because it turns out that it tastes really, really good from your own kitchen.

Best Pizza Dough Ever Recipe I can make a mean pizza, but it took me a while to learn how. Maybe I should rephrase that - I can make a mean pizza, but it took me a while to find the right teacher. For a long time I didn't really know where to look for guidance - I just knew I wanted pizza the way I'd enjoyed it in Rome and Naples. I was smart enough to know early on, if you have bad pizza dough, you're destined to have bad pizza. Error loading player: No playable sources found Then I was given a hint. One day in the aforementioned pizza shop, I noticed a copy of Peter Reinhart's Bread Baker's Apprentice on a bookshelf near the prep area. If you like to wait until the last minute to make pizza dough, you are out of luck here. Give Peter's dough a try, and if you are interested in baking world exceptional breads, be sure to spend time with his book. I'm just going to leave you with the dough recipe. As far as oven temperatures go - I have great results at 450F degrees WITH a pizza stone. - More Basic Techniques - 1.

100 Useful Search Engines for Chefs, Cooks and Food Lovers | Culinary School Guide - StumbleUpon By Alisa Miller While everyone has to eat, only those true foodies are absolutely devoted to their food. Whether you make it professionally, as a hobby, or just love to eat good food, you will find search engines from this list below to make your nose and tongue sing. Recipes There is absolutely no reason any food lover should ever be at a loss for what to cook. FoodieView. Various Types of Food Whether you are looking for Asian, French, or raw food, these search engines will help you find recipes and information on a variety of foods. ChineseFoodDIY. Vegetarian and Vegan Being vegetarian or vegan doesn’t mean you should rely on sprouts and hummus. HappyCow. All About Food These search engines don’t just stop at recipes. The Big Fat Food Search Engine. Restaurants No matter where you live or what type of food you want to eat, these resources will help you find a place to eat. allthefood.com. Local Markets and Farms FarmersMarket. Healthy Eating and Sustainability Nutrition Wine and Beer

Pierogi Recipe | Cooking Momofuku at home - Momofuku for two - StumbleUpon October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. (This happens more often than you would believe). It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on epicurious.com and for my first pierogi making experience, it was great.

Picture the Recipe - StumbleUpon The Perfect Pantry Article - Allrecipes.com - StumbleUpon Dinner Tonight: Garlic Shrimp with Basil, Tomatoes, and Pepper Flakes | Serious Eats : Recipes - StumbleUpon [Photo: Blake Royer] I'm not sure I'll ever quite tire of the magical combination of garlic and chile—when a recipe begins with a little olive oil and garlic and a pinch of crushed red pepper flakes, I know we're off to a good start. I'm even more inclined when the involved recipe requires about 10 minutes of cooking and hardly any chopping to boot. I pulled this one from So Easy by Ellie Kreiger, which is full of health-conscious recipes that pack a lot of flavor.

Spoon Fork Bacon — Page 5 - StumbleUpon This Sunday my boyfriend and I will be running in our very first 5k. I’m so scared….like petrified. We moved into a new apartment a couple months ago, which happens to be right next to the beach. When we moved we promised each other and ourselves that we would try our hardest to not take living by the water for granted and that we would make the most of beach living. I guess it has sort of become our suedo “resolution” for the year….so far, so good! Something we’ve taken up due to the move are beach runs. Anyway, I have no idea why, but this time around things are different. Something that’s keeping me a little more motivated about the run this Sunday and having to get up early, is that fact that I’ll be making these pickled pulled pork sandwiches. This is actually the only dish I make in a slow cooker (specifically our multifunction Cuisinart 3-in-1 Cook Central). Slow Cooker Pickled Pulled Pork Sandwiches Serves 7 to 9 1.

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