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Creamy Caprese Pasta

Creamy Caprese Pasta
Sigh. It’s Monday. I know. You probably don’t have a smile on your face. Maybe you woke up 35 minutes late and couldn’t wash your hair. That only means one thing. Mondays are for grown ups. But I have some good news! Monday just got a whole lot more tolerable. Shucks… I sort of like Monday now. So – the pasta! Am I gonna give it up or what? Creamy Caprese Pasta serves 4-6 1 pound whole wheat pasta (noodles such as penne work best) 1 cup of your favorite pasta/tomato sauce 1/3 cup heavy cream or half and half 1/3 cup freshly grated parmesan cheese + more for garnish 4 ounces fresh mozzarella, cut into cubes 1 pint of grape tomatoes (I cut some in half and left some whole) 1 bunch of fresh basil leaves Preheat oven to 350 degrees F. While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Top with additional fresh basil and grated cheese. Take that Monday. Related:  Food

Spinach & Lemon Quinoa Bake I came across this recipe and just knew I had to make it vegan. After a few modifications, it’s now an awesome vegan dish that is even easier to put together than the original recipe. Recipe Notes I replaced the cottage cheese and eggs with vegan sour cream and Ener-G egg replacer . I left the breadcrumbs out to make it lighter/healthier, and everything still holds together nicely. Planning Ahead & Serving Tips If you’re already preparing quinoa for another meal this week, make an extra cup of it and shave the first step off this recipe! Spinach & Lemon Quinoa Bake Total time Author: Angela @ Vegangela.com Recipe type: Main, Side, Starter, Appetizer Bring broth and quinoa to boil. Adapted from Martha Stewart Living magazine, September 2001

Chocolate Wasted Cake Ever since my brother started using the phrase "I wanna get chocolate wasted" from the movie Grown Ups I've been wanting to make this cake for his birthday. Being a chocoholic myself, I had no trouble coming up with ways to fill this cake with layer upon layer of chocolatey goodness. Just looking at this cake, I think you'll agree that it definitely deserves its name. Photo Credit: Ryan Rivera To create this chocolate beauty, I baked two layers of delicious chocolate cake. Then, I drizzled each cake layer with some Kahlua. Then, I completely covered the sides of the cake with Ghirardelli semi-sweet chocolate chips. Next, I topped the cake with an assortment of chocolate candies. Last, I drizzled some melted chocolate all over the cake. I hope this cake inspires you to create your own chocolate wasted cake. Special thanks to Jef at My Food Geek for sharing some food photography tips with me recently. liqueur for drizzling on the cake layers (i.e. chocolate, coffee or almond)

Crispy Bourbon Glazed Salmon I am always looking for new and exciting ways to eat fish. It has turned out that I’ve made at least one new seafood dish every week for the last month. We love seafood so much and now that the spring is coming, I find myself craving it more and more. If only we lived in an area where fresh seafood was accessible. I really don’t discriminate when it comes to seafood. It’s my go-to way for preparing salmon. When my mom made that romano crusted fish last week, she also baked some store-bought bourbon glazed salmon that left us all less than impressed. I was thrilled with the results. The recipe makes a good bit so you have leftovers – simply store it in the fridge and use for a glaze or dipping sauce later. It compliments the salmon so perfectly that you can serve it as the main course, in a taco, in a salad (boo!) Bourbon Glazed Salmon makes about 1/2 cup of glaze 1 pound fresh salmon 1 tablespoon coarse sea salt 1/2 tablespoon black pepper 3/4 cup bourbon 2/3 cup brown sugar 1 tablespoon honey

Spicy Buffalo Cauliflower 'Wings' Looking for a healthier (and kinder) alternative to chicken wings? Try these juicy, tangy, and spicy buffalo cauliflower “wings”! Deliciously versatile and with just enough “kick,” these bite-sized pieces of cauliflower offer an eerily similar experience to eating chicken wings. SpicyBuffalo Cauliflower ‘Wings’ 1 cup water or soy milk 1 cup flour (any kind will work—even gluten-free!) Preheat the oven to 450°F.Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Makes 4 servings Honey Glazed Chicken and Bacon Bites I had an idea. Actually, it was more like my three hundred and forty-sixth idea for this month and I now have the hips to show for it. No biggie, I consider it a small sacrifice for eating food that tastes this good. So I asked myself: “Would it be a really crazy idea to wrap loads of bacon around chicken strips and brush them with a spruced up honey marinade?”. Why yes, Kay, it would be. But frankly, I like crazy. See, now that’s what happens when you blog from your desolated home or kitchen (in the burbs). Anyway, it turned out nothing short of a phenomenal idea that I simply have to share here in my little corner of the www. Ingredients: 1 pound boneless chicken breasts 20 thin bacon slices 3 tbsp honey 2 tsp coarse mustard fresh lemon juice Optional: salt Directions: Cut the chicken breasts—or fillets, as we call them here—in thin strips. Note: I’m using the Dutch equivalent to bacon in this recipe. Grab a bowl and combine 3 tbsp honey with 2 tsp coarse mustard.

Chocolate Chip Cookie Dough Peanut Butter Cups Soooooo… you know that episode of Sex and the City where Miranda has to dump dish soap on top of chocolate cake just so she will stop eating it?? Uh. Yeeeeeah. These are like… of that caliber. And that totally almost happened to me. I ate what felt like a million, then had a plate of 5-day old green bean fries from the fridge and called it lunch. I definitely recommend those. For lunch. Face? Inhale. Chocolate Chip Cookie Dough Peanut Butter Cups [cookie dough adapted from cookie dough dip] makes 24 cups 2 1/2 cups milk chocolate chips 1/2 cup unsalted butter 1/3 cup packed brown sugar 1 teaspoon vanilla extract 1/4 cup creamy peanut butter 3/4 cup powdered sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 cup mini chocolate chips In a small saucepan, heat butter until melted. Line a mini muffin with with liners. Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Sigh.

Chinese Crispy Fried Tofu with Sweet Chili Sauce Recipe It feels like yesterday, but the memory is fresh. Eons ago, I happened to spot some "white slabs" sitting next to my all time favorite Paneer, in the aisle of the grocery store I frequented. See, I was this good girl who went shopping for my mom during the weekends, all on my own, so that my mom can relax her feet. At times I used to buy other stuff that caught my fancy apart from the list my mom provided. So on this particular day, this packet with something called as "tofu", went into my basket. I, in fact, thought it was probably another "brand" of Paneer and even wondered at the peculiar name ( ..those naive days!!!) Once home, my mom had a different story to tell. In fact I think I love it even more (if that's even possible!) References recipe minimally adapted from the best international recipe Basic Information Prep Time: Under 15 min Cook Time: Under 15 min Serves: 4 people Ingredients Tips 1. Method Slice the tofu into cubes/1-inch thick slabs. Make sure to blend it well. Coat it well.

The Famous “Crack Dip” I had heard of this dip about a thousand times – originally called Buffalo Chicken Dip, it’s been nicknamed “crack dip” because its supposedly quite addicting. I thought, “hmm, anything with that title must be good!”, and then I read the ingredient list – canned chicken, buffalo sauce, blue cheese, ranch dressing….? BLECH! I’m sorry but that does NOT sound like something I would want to put in my mouth. So I never made it. Buffalo Chicken Dip (AKA: Crack Dip) 8 ounce package of cream cheese, softened 1/4 cup ranch salad dressing 1/4 cup blue cheese salad dressing 1/2 cup buffalo sauce or buffalo style barbecue sauce 1/2 cup crumbled blue cheese (shredded mozzarella cheese can be substituted) 2 boneless, skinless chicken breasts, cooked and shredded Pre-heat oven to 350 degrees F. NOTE: Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad dressing rather than 1/4 cup of each. *I used sliced baguettes and celery for dipping…mmm, MMMM! Share:

How to To Make Your Food Taste Awesome | Easy Food Posted by admin on Aug 19, 2012 in Food Preparation | 211 comments In case you are not skilled with the food recipes and preparation, listed bellow are some of the easy food tips to make your meals delicious easy way. No matter you prepare breakfast, dinner or just a snack, the easy food tips are here to make your food even more attractive and awesome. Idea by Janice Kamide Images Source BuzzFeed The Meatless Challenge: 7 Vegetarian Meals for $10 or Less photo: sarniebill1 With so many laudable but expensive food movements like buying organic and fair trade, you’ve got to love one that cuts your grocery bill. Meatless Monday has become a trendy thing to do for both home cooks and restaurants, largely for its sustainability. But following the trend is also a great way to save on grocery costs. As with our first “meals under $10″ challenge, we asked food and finance bloggers, as well as chefs and home cooks, to send in their best suggestions for a meal fit for a family of four. Now Frugal Foodie has a challenge for you: what’s your best super-cheap yet gourmet vegetarian meal? (All cost estimates are based on non-sale New York City supermarket prices. Spiced Veggie Burgers Cost: $2.35, or $0.59 per serving “This recipe is a favorite of my kids and is so simple to make that they love to join in,” says globe-trotting writer G.L. Eggplant Stew Cost: $3.92, or $0.98 per serving Stuffed Acorn Squash Cost: $6.15, or $1.54 per serving

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