Lottie + Doof palate/palette/plate Recipes from Kevin & Amanda This post is in partnership with French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the Sweet and Spicy Influencer Program. All content, photos, and opinions are my own. Thank you for supporting sponsors that allow me to create new content for Kevin & Amanda! Today I’m partnering with French’s Mustard to bring you this fabulous Honey Garlic Shrimp. How fabulous do these veggie noodles look?? Here’s all you need: Shrimp, garlic, honey, red bell pepper, zucchini, squash, parsley, red pepper flakes, chicken broth, and French’s Sweet or Spicy Yellow Mustard. You can use either one of these new mustard flavors from French’s today! First we’ll make a decadent sauce for this Honey Garlic Shrimp. Next, cut the zucchini and yellow squash into noodles (long, thin strips). Delicious yellow squash noodles! Next, dice up a couple red bell peppers and saute over medium high heat. Until slightly blackened. Garnish with chopped parsley, if desired.
Double Dipped Apple Doughnuts Given the choice between being home and not being home… I’m the girl that always chooses home. Brooklyn is amazing. San Francisco is delicious. Baltimore is bonkers. Home is also where I keep my fry thermometer and bowl of apples. Home will come soon… until then, I still have some new sights to put my eyes on. Imagine what onion rings would taste like if they were made out of apples instead of onions… and then topped with sugar. Totally easy to imagine, mostly because it’s done and done right here. I never seem to have much luck with an apple corer. See there? The beginning of apple doughnuts! This is a double battered creation. The milk batter adds sugar, spice and flavor, the panko bread crumbs keep the doughnuts crispy. They look just like onion rings, but they’re dessert! Ps. I love to sprinkle these fried apples with powdered sugar, and serve hot out of the fryer. Crispy Apple Doughnuts makes about 24 rings Print this Recipe! For the Panko: 2 cups panko bread crumbs For the Milky Batter:
raspberri cupcakes seven spoons - main Journal - gastrofotonomia by Manny Rodriguez A KIND OF HUSH // PHO FOR WINTER DAYS I had grand intentions for my January first. There would be a fire in the fireplace, a copy of the Sunday NYT to peruse. I would make pho, slowly, cooking in the way that I used to cook when it was just for me, totally private and selfish and gratifying and calm. There would be an array of tools to buffer me in my day of looking back and looking forward, considering all that had transpired in 2012 and all that I might hope for in 2013. Dandelion greens None of that happened. Instead, I browsed magazines, listened to some of The Happiness Project. Baby Broccoli Still, I love the quiet of January. I made this pho for my parents the day after Christmas. PHO WITH TOFU AND GREENS adapted from Healthy Green KitchenYield: 2-3 servings In a large stock pot over medium heat, toast the dry spices until fragrant, about 3-4 minutes. Add the chicken stock, fish sauce, ginger, green parts of the green onions, garlic and brown sugar. Bring to a boil, then reduce heat to a simmer.
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