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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.

How To Make Better Mac 'n' Cheese Fix-It and Forget-It Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce recipe on Author Notes: This roast is worth celebrating. Dried porcini mushrooms are blitzed to a powder with fresh rosemary sprigs, creating an umami-rich crust for beef. It's stand alone good, but when served with a port wine reduction infused with rosemary and porcini, it becomes an elegant dinner worthy of any holiday celebration. If you have the time, salt the meat well in advance. This will ensure juicy results and a crispy crust. I used a combination of port and red wine for the sauce. Food52 Review: TasteFood's roast is definitely a show-stopper. Serves 6-8 For the Beef Tenderloin: 1 center-cut beef tenderloin, 3 pounds Salt 1 ounce dried porcini mushrooms 2 tablespoons fresh rosemary leaves, finely chopped 1 teaspoon black peppercorns Olive oil Season the tenderloin all over with salt. For the Port Wine Sauce: Your Best Holiday Roast Contest Winner! Popular on Food52 and Provisions

Picky Palate Prosciutto, Nectarine and Fontina Panini on Rosemary Focaccia recipe on Author Notes: I came up with this sandwich because I love prosciutto and fruit together. They truly complement each other beautifully, as evidenced by the prosciutto e melone primi piatti on so many Italian restaurants' summer menus. I chose to add fontina to this recipe simply because I can't imagine a 'ham' sandwich without cheese, and it melts SO beautifully. And the infusion of rosemary in the bread just brings it all together; the herbal woodiness is divine with stone fruit. Salty, sweet, crispy, melty goodness! - RaquelG (less)Author Notes: I came up with this sandwich because I love prosciutto and fruit together. Food52 Review: Before making it, we were pretty sure we'd like this sandwich, but we weren't positive we'd want more than a couple of bites. Serves 1 Your Best Pork Sandwich Contest Finalist! Popular on Food52 and Provisions Tags: Sandwiches, savory, Summer

Black Olive Penguins Click on related blog link for more photos of the process. Cut a small triangular wedge out of each carrot slice. Use a skewer or toothpick to push the narrow end of the carrot triangle through the wide hole of each small olive until it pokes out the narrow pitted hole (this is the beak). Make a lengthwise slice halfway into each colossal olive. Place a filled olive, large hole side down, on top of a carrot round, lining up the white of the cream cheese with the wedge cut from the carrot round (chest and beak should be lined up). Push one head, “beak” side lined up with the “chest” and “feet” down onto the toothpicks. Cover tightly with plastic wrap and refrigerate until ready to serve.

Creamy Potato Soup with Bacon Vinaigrette recipe on Food52 Author Notes: I wrote this recipe when I was having a down day. Simmering the stock all day lifted my spirits. - OB Cookie - OB Cookie Food52 Review: No wonder this recipe cheered OB Cookie up on a rough day. The soup itself is a bowl of comfort -- thick, creamy, and full of tang, and (best of all) made mostly from things that are probably sitting in your fridge right now. But the simple bacon and scallion vinaigrette really brings the dish to life. Serves 6 For the Soup 1 tablespoon butter 1 large onion diced 1 large carrot diced 1 rib celery diced 3 cloves garlic diced 1 sprig rosemary chopped 1 teaspoon salt 6 medium Russet potatoes (about 2 lbs.) peeled and diced into 1" cubes 7 cups chicken stock or water 1 cup low fat sour cream salt and pepper to taste For vinaigrette This recipe is a Wildcard Contest Winner!

A brownie by any other name… Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Want something I can enjoy within 5 minutes of its exit from the oven. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Buy vs.

Get Off Your Butt and BAKE! » Impressive recipes made simple. Red Velvet Rice Krispies Treats Hearts for Valentine’s Day You may have noticed I share a lot of Rice Krispies Treats, especially around the holiday. Can you blame me though? They’re sweet, gooey and oh-so-good! And these red velvet treats are to die for! Had it not been for my kiddos little sweet happy fingers, I wouldn’t have found the restraint to not eat them all. If you’re making these to just eat, no need to get fancy but if you’re making them for a special occasion like Valentine’s Day, you’ll want to check out Wilton’s selection of cookie cutters. In a small jelly roll pan you can press the treats thin enough to cut with the heart shaped cutters. With a piping bag (or plastic sandwich bag) you can frost these with pretty designs in a cream cheese frosting that makes them even sweeter. Share ‘em, eat ‘em, whatever you do, don’t leave them unattended and expect to find anything left but crumbs left over. Red Velvet Rice Krispies Treats Hearts Author: Cat Davis Type: Dessert Serves: 8 Ingredients Instructions

My Fridge Food - Recipes you already have in your Fridge Yano What I Mean?: Monkey Cupcakes! Monkey Cupcakes! Today is my godson's first birthday party, and the theme of the party is Curious George. Since I wanted to make something that went along with the theme, I saw a couple designs for monkey cupcakes and created my own twist. I made some banana cupcakes, used some milk chocolate frosting (it's lighter than regular frosting), 3/4 of a regular Nilla Wafer, 2 halves of a Mini Nilla Wafer, and some black and red gel icing for the eyes, nostrils and mouth. They turned out a lot better than I anticipated, though it took a couple tries before I figured what the best design for the eyes. I'm pretty proud of them! Oh my, I'm turning into a homeroom mom!!! Posted by Yano at September 4, 2006 12:30 PM OMG! omg, those are beyond cute. :) I was wondering where they got those cookies. those cupcakes were soooooo gooooodddd wow, those look fantastic! omg you made those? So cute!!! My niece has loved Curious George since she was a baby. Very cute, Miss Yano. good job, looks yummy for the tummy

Cinnamon Roll Pancakes | The Baker Chick There are certain recipes that when I see I absolutely have to make. This doesn’t happen all that often. Usually I’ll admire something and bookmark it, maybe getting inspired by another beautiful recipe along the way. You basically start with a classic pancake, (this recipe below or your own,) and swirl in a cinnamon, brown sugar, butter mixture. I highly recommend you makes these happen in your life very soon. Ingredients 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup buttermilk 1 Tablespoon canola oil 1 large egg, lightly beaten Cinnamon Filling: 1/2 cup butter, melted 3/4 cup brown sugar, packed 1 Tablespoon ground cinnamon Glaze: 4 Tablespoons butter 2 ounces cream cheese 3/4 cup powdered sugar 1/2 teaspoon vanilla extract Instructions Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Notes The filling portion listed above is WAY too much for 4 medium pancakes.