Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip. Ready to go beyond muffins, bread, kebabs, and frittata? Warning!
Apple Chips Nothing but fruit: These thin slices will need a couple of hours in the oven to dry out and firm up, but it's a mostly hands-off affair -- you'll just need to flip them halfway through. Whole Living, October 2012 Prep Time 5 minutes Total Time 2 hours 35 minutes Yield Makes about 40 chipsServes 2 Directions Heat oven to 225 degrees. Cook's Note Top Picks Sweeter apples, such as Gala, Honeycrisp, and Pink Lady, really shine in this snack. Cowboy Sushi I know that foods differ by region, ethnicity and family. This is one of those dishes that seem to be a regional favorite and family specific. This little delight is something I was introduced to the first time I went to a family reunion for The Good Husband. If you can't tell what it is, it is cream cheese, Budding Beef and pickles. My family served something similar but our version was cream cheese, salami and green onion. This is a popular appetizer 'round our family and I have seen uncles fight over the last pickle. This is a relatively new dish to me and no one seemed to have a name for it. I give you: Cowboy Sushi! Ingredients: 6 large whole kosher dill pickles 3 packages Buddig Beef 1 package (8 oz) cream cheese, softened Directions: ~Spread a thin layer of cream cheese over one slice of beef. ~Roll the two slices of beef around one whole pickle. ~Repeat steps one and two so that the pickle ends up with four layers of beef and cream cheese. recipe by: The Good Wife
french cruller doughnuts recipe Recipe: french crullers I went on my annual sandhill crane migration shoot in southern Colorado earlier this week with my shooting partner, Jason. We crammed driving to and from Monte Vista, four shoots, a half day at Wolf Creek (ski resort), and not a lot of sleep into 48 hours. The town of Monte Vista, Colorado holds their Crane Festival this weekend (March 9-11). shooting at sunset pre-dawn tandem silhouettes as the sun rises A big shout out and thank you to Pro Photo Rental for supplying us with the 200-400mm Nikkor f4 and the 500mm Nikkor f4 on this trip. all you need: eggs, flour, water, butter, salt, sugar bring the water, butter, sugar, and salt to a boil add the flour French crullers are my favorite doughnuts. keep stirring until a thin film forms on the pan beat the eggs in one at a time then beat in the whites until you get a smooth and glossy batter I found a recipe for French crullers in Lara Ferroni’sDoughnuts book. brush squares of parchment with oil i managed a dozen mix together dip
Cucumber Feta Rolls | Easy Holiday Appetizer Cucumber Feta Rolls [Holiday Recipe Exchange] Appetizers and Snacks, Holiday Recipes, Recipe Exchange | 40 comments I don’t know about the rest of you, but I really feel like the Thanksgiving and Christmas holiday season snuck up on me this year. Maybe because my kids are getting older, which means more to do, and there was a bit of traveling during November to keep us on our toes. I’m all about keeping things simple this year. I’ve never had or made Cucumber Rolls before making this recipe, but I loved the flavors of feta with kalamata olives and sundried tomatoes inside refreshing cucumbers. What do you do to keep things simple during this time of year? Join Jamie and me this week in sharing your recipes for your Favorite Holiday Entertaining Recipes for a chance to win a great Mandoline Slicer from Edgeware. Edgeware has a great selection of sharp kitchen tools, like Madoline slicers, graters and zesters, sharpening rods and stones, electric and manual knife sharpeners.
homemade english muffins You know those sandy bottomed dry and dull english muffins that your mom tried to feed you? I do.. english muffins. Did I mention that they're really yummy? I won't clutter this with words, just eat them. English Muffins makes about sixteen muffins. greatly adapted from chasincakes. Ingredients 1 cup of milk 3 TBSP butter 3 TBSP of honey 1 cup of warm water (105-110 degrees) 1/4 oz of yeast 2 TBSP cornmeal5 cups + extra for sprinkling all purpose flour1 tsp salt (To make gluten free, use a mix of rice flour instead of the ap flour, and use soy milk in place of the milk) DirectionsSprinkle the yeast over the warm water, mix lightly and set aside for ten minutes to foam lightly.In a small saucepan, heat the milk, butter and honey until the butter is melted.
Tracey's Culinary Adventures: Soft Pretzel Bites We’ve been hosting a get-together at our house on Super Bowl Sunday since we moved in a few years ago. Most (if not all) of our friends are Patriots fan, but even when the Patriots don’t make it to the big game, we still like getting together to watch the game (and the commercials) and enjoy some good food! Last night’s game was really exciting and we definitely enjoyed watching the Saints win so congratulations to all of their fans! Hopefully next year the Patriots will be back in the Super Bowl I actually didn’t make much food for our party this year since it was a small gathering. Yesterday I blogged about the red velvet cupcakes I made and today I wanted to share the soft pretzel bites that were also on the menu. These are definitely worth the effort! Soft Pretzel Bitesadapted from Bobby Flay (as seen on Two Peas and their Pod) On low speed, mix the water, sugar, yeast, and butter in the bowl of a stand mixer fitted with the dough hook until combined. Preheat the oven to 425 F.
Garlic Cheddar Biscuits (a la "Red Lobster") Recipe Garlic Cheddar Biscuits (A La Red Lobster) Once upon a time, there were two friends who moved in together as roommates just after college. One was continuing on with a master’s degree in therapy. One was beginning a new job at a church (the size of a small town) leading a vocal ministry. Exciting times. So when the going got rough, or when it was time for a celebration (or…just when the craving hit :-)), these two friends hopped in the car and drove across town to “The Lobster” for the best of all indulgences… Cheddar Bay Biscuits. If you have ever tried these heavenly little delights, you understand why they always brought a smile to the two friends’ faces. So even though these two friends now live hours apart, the memories of great times at “The Lobster” forever live on. The end. Garlic Cheddar Biscuits (a la Red Lobster) Ingredients Method Preheat oven to 400 degrees. In a large bowl, mix together biscuit mix, cheese and garlic powder. Serve warm. Ali’s Tip:
Salsa roja (roasted red salsa) « One Particular Kitchen I eat a lot of salsa. A LOT. I am rather notorious for this, in fact. So when my awesome world-traveling chef cousin came to town for a few days, she offered to teach me how to make roasted red salsa and tamales (more on that later). And people, this salsa. Note that this makes a lot — a big mixing bowl full. 16 full size tomatoes, or nearly a produce bag full of roma tomatoes (we used roma)2-3 yellow onions20-25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches)Stir it all together and eat with abandon.
Homemade Nutella For some people, Nutella -- a smooth chocolate-hazelnut spread found in the peanut butter aisle in most supermarkets -- is a nostalgic childhood treat. But I didn’t taste it until college, when a friend who’d been living in Europe introduced me to it, so I may always think of it as a more sophisticated sweet. The stuff from the jar is pretty darn good, although the fabulous pastry chef Gale Gand taught me how to make it from scratch, and that’s now my favorite version. You can really taste the hazelnuts and feel some of their texture. I’ve been known to eat it with a spoon, as anyone else who’s honest will admit to doing. Note: No longer can you consider yourself safe from temptation just because you mustered the wherewithal to walk on by the Nutella aisle at the grocery store. Ingredients Instructions Preheat the oven to 350°F (176°C). Melt the chocolate in a saucepan over gently simmering water or in the microwave. In a food processor, grind the hazelnuts until they form a paste.