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Beef with Snow Peas

Beef with Snow Peas
This is not a Thanksgiving recipe. I repeat: This is not a Thanksgiving recipe. You’ve probably already figured that out by now. I was cooking my Thanksgiving recipes yesterday–chopping and rinsing and brining–and out of the blue, I knew. I knew. It came to me in a vision. I have long since stopped trying to ignore visions of words written on bright white walls. What about you guys? Oh. Never mind. Let’s just make the beef with snow peas and forget this ever happened…okay? My favorite meat for stir fry is flank steak, because it remains so, so tender when you slice it very thin. Look at that beautiful, beautiful beef. Yes, I’m married to a cattle rancher. Grab some soy sauce. Some sherry…(either cooking or regular sherry is fine.) Brown sugar. Some minced fresh ginger. Sometimes I slice the peel off of ginger, take a big whiff, and can’t believe what I’ve just experienced. Rosemary Cilantro Lemongrass I close my eyes and want to die from bliss when these scents enter my world. And the ginger.

Vegetable Lasagna I woke up yesterday knowing I was going to make vegetable lasagna of some kind. It was meant to be, it was in the cards, it was predestined…it was fate. And I can’t explain my hankering at all. I simply woke up, got out of bed, and followed the light. I made vegetable lasagna in high school once. I can’t remember the exact measurements, but instead of something like four tablespoons of parsley, I did something like four cups of parsley. Not that my toes had anything whatsoever to do with my vegetable lasagna mishap, but it’s 6:00 in the morning as I type this and sometimes synapses fire that shouldn’t. Yesterday I tweeted that I couldn’t decide between a tomato sauce and a Béchamel/white sauce for my vegetable lasagna, as both are common and delicious in an entirely different way. In the end, I was in the mood for tang and stuck with just tomato. See? Here’s what I made yesterday: Start with a chopped onion. Then peel a few cloves of garlic… And mince them up nice and fine. Mushrooms. Enjoy!

I Love Chips Drop everything you're doing right now. Seriously. What I'm about to share with you is mind blowing. I made a touchdown in the kitchen last night with this ridiculously amazing chicken. It's Tortilla Chip & Pepper Jack Cheese Crusted Chicken with Avocado & Jalapeno Ranch Sauce. We really do eat a lot of chicken in our house, and I love it coated in stuff or smothered in stuff or stuffed with stuff. Are you ready for this? TORTILLA CHIP & PEPPER JACK CRUSTED CHICKEN WITH AVOCADO & JALAPENO RANCH 4 boneless, skinless chicken breasts One 12-ounce bag tortilla chips 4 ounces Pepper Jack cheese, shredded 1 C mayonnaise 1/2 T garlic powder 1/2 T cumin 1/2 T chili powder 2 teaspoons lime juice 1 C mayo 1/2 C buttermilk 1 C sour cream 1 packet Ranch dip mix 1 T garlic powder 1 T onion powder 1-3 T diced jalapeno slices (from a jar) 1 teaspoon lime juice 2 avocados Preheat the oven to 350 degrees. Put about half of the bag of chips into the food processor and blend.

Honey Ham Biscuit Sliders - Football Friday These Honey Ham Biscuit Sliders taste as good as they look! They are just the right size for a snack anytime of day! We made these for our tailgate last weekend, and they were a huge hit. These would also be great for breakfast, lunch or dinner. These sliders use canned biscuits instead of regular rolls. The biscuits are packed full of honey mustard, swiss cheese, and our favorite Boar's Head Virginia Baked Ham. Honey Ham Biscuit Sliders(Printable Recipe) 1 can Grands Jr Butter Tasting Biscuits (10 count) 1/2 lb deli ham, shaved 1 cup shredded swiss cheese 1/4 cup honey mustard dressing 1 Tbsp butter, melted 2 Tbsp honey Preheat oven to 400. Lightly spray a 9-inch pan with cooking spray. Separate each biscuits into two layers.

Sour Cream Mashed Potatoes Save to My Recipes Losing the mashed potatoes would just be insane, but even classics can be tweaked. The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply. The next day? 3 pounds russet potatoes, peeled, cut into 2" pieces 1 pound Yukon Gold potatoes, peeled, cut into 2" pieces Kosher salt 1 cup heavy cream 1 cup whole milk 1/2 cup (1 stick) unsalted butter; plus more for serving (optional) Freshly ground black pepper 1/2 cup sour cream special equipment A potato ricer Nutritional Information Calories (kcal) 430 Fat (g) 26 Saturated Fat (g) 16 Cholesterol (mg) 85 Carbohydrates (g) 43 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 7 Sodium (mg) 100 View Step-by-Step Directions Place potatoes in a large pot and cover with cold water by 2".

Make-Ahead Turkey Wing Gravy, Because You Have Better Things to Do I’m not a big fan of “make-ahead” recipes, but when it comes to Thanksgiving, the less we have to do before dinner, the better. This turkey wing gravy will not only free up valuable kitchen time, but chances are it will look and taste even better than those frantic, last-minute versions. A world-class gravy, while not a difficult procedure, does require a little bit of finesse and attention to detail. Of course, screaming kids, chatty relatives, and alcohol consumption are the natural enemies of finesse and attention to detail, so for that reason I’m a big fan of this alternative technique. By the way, as I mentioned at the end of the video, just because you’re making this ahead of time, doesn’t mean you’re throwing away all those amazing pan drippings. While your turkey’s resting (should be at least 30 minutes), pour off the juices, skim off the fat, and add it to your gravy. Ingredients: For the stock: 1 large onion, chopped 2 carrots, chopped 2 ribs celery, chopped 2 tsp vegetable oil

Spicy Whiskey BBQ Sliders Are you having a New Year’s Eve get together at your house? If so, I must urge you to strongly consider making these decadent, drippy, diminutive, dreamy, and divine sliders. I made them just before Christmas and when I took my first bite, I actually heard angels singing. They’re positively out of this world. Here. The Cast of Characters: ground meat, salt & pepper, butter, onion, whiskey (not pictured because I didn’t think to add it until I was in the middle of cooking the sauce), jarred jalapenos, and small buns/rolls. You can use ground beef, ground turkey, or…guess what this is? Or my cattle ranching family. A girl’s gotta experiment from time to time, man. Form the meat into small patties (about 12) then sprinkle them generously with salt and pepper. Fry them in two batches in a skillet of melted butter over medium to medium-high heat. Mmmm. After all the patties are cooked, remove them to a plate. Now you’ve got a skillet of butter and grease and flavor, which is wonderful… Garshk.

Key Lime Pie Recipe yield Makes 8 servings Key limes are also known as Mexican or West Indian limes. If you can't find them in your area, substitute bottled Key lime juice. We've tried several different brands in our test kitchens, and prefer the taste of Manhattan.* This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness. For crust 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers 2 tablespoons sugar 5 tablespoons unsalted butter, melted For filling 1 (14-ounce) can sweetened condensed milk 4 large egg yolks 1/2 cup plus 2 tablespoons fresh or bottled Key lime juice (if using bottled, preferably Manhattan brand) For topping 3/4 cup chilled heavy cream Preparation Make crust: Preheat oven to 350°F. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.

Creamy Broccoli Salad with Bacon, Cheddar & Almonds This recipe is from one of my oldest and dearest friends, Kelly Santoro. Kelly tasted it at a baby shower recently and enjoyed it so much that she asked for the recipe. I was skeptical at first because I’m not a big fan of raw broccoli but Kelly insisted it was delicious. She was right. The broccoli soaks up the creamy dressing — softening a bit but remaining crisp — and marries beautifully with bits of salty bacon, tangy cheddar cheese and crunchy almonds. Begin by making the dressing. Next, chop the broccoli into bite-sized florets and toss with the cheddar cheese, red onions and dressing. Cook the bacon and then crumble it into small pieces. Right before serving, toss the sliced almonds and bacon into the salad. That’s all there is to it. If you enjoyed this post, sign up for free to receive new recipes by email. Creamy Broccoli Salad with Bacon, Cheddar & Almonds Serves 6-8Printable Recipe Ingredients Directions 1. 2. 3. Add your review or comment!

Turkey Tetrazzini I couldn’t wait. I’m sorry. I had planned to save my turkey leftover recipes for next week (so you’d have time to plan your after-Thanksgiving meals) but this one is just too yummy not to share. It’s turkey tetrazzini, one of my all-time faves. You’ll want to roast a whole turkey just so you can make this. The Cast of Characters: leftover turkey, butter, mushrooms, white wine, salt, pepper, cream cheese, monterey jack, parmesan, turkey broth, peas, black olives, bacon, and garlic. Add some butter and chopped garlic to a pot over medium heat. Saute the garlic for a minute or so… Then throw in the mushrooms. Stir around the mushrooms and let them cook… Then add a little salt. Pour in a good cup of white wine… Then you need to let the mushrooms cook and bubble and go nuts for several minutes, or until the liquid is reduced by half. When the liquid is reduced… Sprinkle in about a third a cup of flour. Stir it together and think to yourself how weird this pasty, mushroomy mixture looks. Next? But wait!

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