Poached eggs You can poach eggs in advance and then reheat them when you need them, making it very easy toserving a larger crowd for brunch. Add vinegar to water in a deep pot (such as a stock pot). Bring the water to a boil and then back to a simmer. You want to see bubbles on the bottom of the pot float up and just break the surface of the water. Crack an egg into a ladle or a small cup/bowl. With a spatula, stir the simmering water in a circle to create a funnel effect in the centre of the pot. Once the egg drops in, again stir around the egg a couple of times to keep the white from expanding. Allow to cook about 2 to 3 minutes (depending how runny you want the yolk) and remove with a slotted spoon. If you want to hold the eggs to serve later, have another pot or bowl of warm water ready and submerge your egg to keep it warm until needed.
Crazy Hot Dogs at WomansDay.com - Gross Hot Dog Recipes - Womans Day - StumbleUpon Bored with the simple meat-and-bun duo and its traditional mustard, ketchup and relish toppings? You're in luck. The hot dog—in all its finely-ground glory—is ever ripe for a wacky culinary reinvention. Curious ourselves, we searched far and wide for the craziest creations. From a deep fried French fry-encased frankfurter on a stick to a hot dog pierced with spaghetti noodles, these 10 variations on the famous ballpark snack will have you saying “hot diggity dog” in disbelief. Ditch Dogs That which combines two of the most popular American foods is the Ditch Dog, served at Ditch Plains in Manhattan’s Greenwich Village. Spaghetti Dogs Not that we have anything against a meal that looks like it was made in the Play-Doh Fun Factory press—we’re just not sure if we would eat it. Corn Dog Casserole This uncommon casserole takes comfort food to a whole new level. Le Pogo et Frites Chinese Hot Dog The Hamdog Mulligan’s Bar in Decatur, Georgia, is home of the Hamdog. The Chihuahua The Cornhole
Cruft: Lasagna Cupcakes - StumbleUpon When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. If you remembered to use olive oil, they should slide out easily with top crispy and the wrapper moist and tender. The small cupcake size works well for us.
Balsamic BBQ Glazed Chicken A homemade balsamic bbq sauce is used to glaze chicken as it’s grilling. The result is tender chicken with a slightly sweet, and tangy taste. Summer is one of my favorite seasons for one simple reason: grilling. We finally invested in a Big Green Egg last year and it completely changed the way I think about grilling. This recipe is all about the balsamic bbq sauce that you use to baste the chicken while it’s grilling. While I used a grill pan with great success, I know this recipe would turn out even better using a grill. Is anyone else just itching for Spring to arrive? Prep Time: 5mn Cook Time: 35mn Total Time: 40mn 4 boneless skinless chicken breasts1 cup balsamic vinegar3/4 cup ketchup1/3 cup brown sugar1 tablespoon Worcestershire sauce1 tablespoon Dijon mustard1/2 teaspoon salt1/2 teaspoon black pepper1/2 teaspoon garlic powder In a sauce pan, combine balsamic vinegar, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, salt, black peper, and garlic powder.
Kitchen Helpers - StumbleUpon I found these helpful charts last week and just had to share! Both of these beauties are from Chasing Delicious (aka one of the most fab foodie blogs out there)! Aren’t they faaaaabulous?! Buy them here. I love tea, but I’m no expert. For people of the UK, have this one with you while you’re meal planning or grocery shopping! I’ve fond some other helpful charts that I’ll share in another post! Yay charts! Crusty Bread Jan. 1, 2015: Just released. Instructional video for the Crusty Bread recipe. Crusty Bread 3 cups unbleached all purpose flour 1 3/4 teaspoons Kosher salt 1/2 teaspoon Instant or Rapid-rise yeast 1 1/2 cups water In a large mixing bowl, whisk together flour, salt and yeast. I must begin by saying where the recipe originated, if in fact it originated anywhere...really. Remember before beginning to create, that this bread is highly forgiving. You do NOT have to have an enamel covered cast iron pot. You DO NOT need to oil the pot. In a large mixing bowl add 3 cups white unbleached flour. To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast. Whisk the flour, salt and yeast together. Add 1 1/2 cups water. Mix in the water. That's it! Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top. After 12 hours the dough will look like this. Meet my blue Le Creuset. Now, please disregard that this dough has stuff in it.
Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce: - StumbleUpon Can you EVEN believe I almost forgot to share with you this delicious baked pasta recipe? It was back in November when I made this pasta… and I remember the day perfectly… It was real sunny. POW {that’s the sound it makes in my brain when a recipe happens}! Please don’t think I ran out and bought champagne. Butter a baking dish and set aside. On the large holes of your box grater; shred a cup of Pecorino Romano or Parmesan cheese. Season the ricotta with a little extra salt and pepper if you haven’t already. Combine half of the pecorino with the ricotta and set aside. Measure out 3/4 cup of champagne. Cook the pasta just short of al dente in salted water. Drain and spread them out onto a rimmed sheet pan or some parchment paper. Stuff each shell with some of the cheese and place them in your prepared dish. In a small sauce pan, melt three tablespoons of butter and add some finely minced garlic. Whisk until the garlic softens and is fragrant but not brown. Then pour in the champagne… Ingredients:
Creamy Garlic Alfredo Sauce {My Go-To Dinner Saver!} I am not (not!) exaggerating when I say this quick, creamy garlic alfredo sauce has changed how I view non-dinner nights. You know. Those nights when dinner just ain’t happening. The problem is, on nights like that, I just can’t handle the thought of dinner approaching and knowing I’m going to have to scrounge up something my kids will eat but I’ll probably find gag-worthy. Enter this sauce. We’ve made this no less than 10 times in the last month, and I have never, and I mean never, seen my kids gobble up anything so quickly. Embarrassingly, I have to admit, this sauce is even on the menu this week. Creamy Garlic Alfredo Sauce Note: I've only ever used 1% milk in this sauce and it works great for our tastes. Ingredients Directions In a medium pot or skillet, melt the butter over medium heat. Printed from Mel's Kitchen Cafe (www.melskitchencafe.com) Recipe Source: adapted from Sweet Pea Chef
Sweet-Potato Pancakes with Honey-Cinnamon Butter Recipe at Epicurious.com - StumbleUpon photo by Dana Gallagher yield Makes 4 to 6 servings For the honey-cinnamon butter 1/4 cup unsalted butter, at room temperature 1 1/2 teaspoons honey 1/8 teaspoon ground cinnamon For the sweet-potato pancakes 2 large eggs 1 cup buttermilk, plus more if necessary 2 1/2 tablespoons vegetable oil 1 cup store-bought pancake mix 1 small pinch ground nutmeg 1 small sweet potato, boiled, peeled, and mashed (about 1 1/2 cups) Preparation 1. 2. 3.