Carne Asada Fries Drool. That’s basically what my boyfriend did when I surprised him with these Carne Asada Fries for lunch this past weekend. In fact, I can’t just say that was only him, I was pretty much freaking out the entire time I was making these and just pacing my kitchen while the fries baked because I was so excited to dig in. Just imagine, crispy steak fries, topped with layers of cheese, chopped Carne Asada, fresh homemade guacamole, and pico de gallo. I mean how can you not get excited about that? I had some leftover carne asada from a dinner party from the previous night and decided it would make a great topping for some loaded nachos. It got a big thumbs up from my boyfriend, the token carnivore in our house, and I’ve been dreaming about this dish ever since. Ingredients For the Carne Asada: 2 lb flank steak4 garlic cloves, minced1 jalapeno, minced1 cup cilantro, finely chopped2 limes, juiced1 orange, juiced1/2 cup olive oilSalt and pepper Instructions For Carne Asada:
Buffalo Chicken Bites One of my favorite guilty pleasures is buffalo wings, especially dipped in blue cheese dressing. There's something about the buffalo chicken and blue cheese combo that really appeals to me and I had a craving for it lately. When I came across a recipe for ham and cheese stuffed pretzel bites, I figured I could substitute it with chicken and blue cheese. I plan on making these again and experimenting with other fillings such a steak, provolone, sauteed peppers and onions for Philly Cheesesteak Bites... or even pepperoni, italian sausage, mozzarella and mushrooms for Pizza Bites. Buffalo Chicken Bites 1 cup finely diced cooked chicken breast 1/2 cup crumbled blue cheese 2 tablespoons shredded cheddar cheese 1/4 cup hot sauce (Frank's brand is what I used) 4 tablespoons unsalted butter, melted and cooled 2 1/4 teaspoons rapid rise dry yeast 2 tablespoons brown sugar 1 cup warm milk ( I used 2%) 2 1/2 cups of flour Preheat oven to 400°F with rack in the middle of the oven.
Just a Taste » Arancini (Rice Balls) with Marinara Sauce My first taste of authentic arancini, or Italian rice balls, was at Stuzzi Ristorante, a tiny restaurant in Manhattan’s Flatiron neighborhood and just steps from where I attended culinary school. Back then, we knew the local hotspot as Bar Stuzzi, and it was a favorite for Italian small plates paired with towering glasses of crisp Prosecco. I’ll never forget my first taste of arancini, as my eyes went wide at the sight of the baseball-sized rice balls coated in breadcrumbs, deep-fried and served atop a bed of bright red marinara. They were a total triple threat: crunchy, creamy and cheesy. If fried rice isn’t your thing, then arancini are the ultimate excuse for using up what’s left of the ol’ Uncle Ben’s in the fridge.
Honey Mustard Chicken with Bacon and Mushrooms | Everyday Home Cook “This is probably my favorite way to eat chicken.” That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner. Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong? I love to serve this dish with a side of oven fries and a crisp lettuce salad. Begin by making the marinade for the chicken. Here’s what you’ll need for the toppings: sliced fresh mushrooms, mostly cooked bacon (it will cook more when baked in the oven), grated cheddar, and fresh parsley. After the chicken has marinated, heat a small amount of oil in a large skillet. Scrape out the pan, and toss in the mushrooms. Assemble the chicken in a large baking dish. After baking for about 20 minutes, chop up some fresh parsley and sprinkle atop before serving! Honey Mustard Chicken with Bacon and Mushrooms 1 to 1 1/2 pounds boneless skinless chicken breasts 1/4 cup Dijon mustard 1/4 cup honey 1 teaspoon lemon juice
Peanut Butter Chocolate Cupcakes with Peanut Butter Frosting Even before we tasted these cupcakes, we'd already consumed a fair number of baked goods. There was the espresso chip scone. The Nutella sandwich cookie. The donut muffin. Oh and the dark chocolate covered honeycomb candy. What could possibly possess one to consume all those treats while peanut butter cupcakes were cooling at home? Mummy's in town of course! And might we add, all of these treats were consumed while walking. (We might also add that they were consumed while walking to a Whole Foods in order to purchase green juice. Really, if we're being honest, we could have used more, um, fuel. All we can say is thank GOODNESS these cupcakes were waiting for us when we got home, positively famished of course (because of the walking and the shopping and the hauling of juices). We needed fuel. Yup. Peanut Butter Chocolate Cupcakes with Peanut Butter FrostingMakes 12 cupcakesAdapted from Sprinkles Print Recipe Preheat oven to 350 degrees. Combine milk and vanilla in small bowl and set aside.
Carbonara I love carbonara. It's fast, simple and cheap, yet very filling, warm and comforting. I generally don't like it when I get it at a restaurant which is surprising to me because it is so easy to make! Today we used bacon rather than pancetta for a few reasons. We have tried both in this dish, and I prefer bacon. Also at the store I went to, they didn't have the really good pancetta, only the thin round kind which I am not a fan of. We also made garlic bread. Usually we use raw garlic on garlic bread. The butter garlic mixture with some parsley added. Crushed red pepper on top and ready for the oven. My favorite pasta for this dish is linguine. I slice the bacon in half the long way, and then cut small pieces the short way. When the bacon has about 7 minutes left, I drop the pasta and add a few pieces of diced onion to the bacon. When the pasta has 1 minute left, add garlic to the bacon. Work quickly now. cup and a half of cream and 4 eggs. 3/4 cup of parm. Add the parsley. And cheese. Yum.
Lemon Bars Lemon Bars These are the lemon bars indeed. I just baked them in a tart pan. And I had my reasons for doing so. When I baked them in a square 9-inch pan lined with foil, I had to trim the edges to get perfectly looking bars. I often ended up with a 6-inch slab comparing to the original size. This is an adaptation of Alice Medrich’s recipe. Makes about 14 bars For the crust: 8 tbsp (1 stick) unsalted butter, melted¼ cup sugar¾ tsp pure vanilla extract¼ tsp salt1 cup all-purpose flour For the filling: 1 cup sugar3 tbsp all-purpose flour3 large eggsFinely grated zest of 1 lemon on lime, preferably organic½ cup strained fresh lime or lemon juicePowdered sugar for dusting (optional) Make the crust: Position a rack in the lower third of the oven and preheat the oven to 350 F. In a bowl, combine the melted butter with the sugar, vanilla, and salt. Make the filling: While the crust is baking, make the filling. When the crust is ready, turn the oven down to 300 F. Unmold the tart. You might also like:
Braided Spaghetti Bread & The official blog of Americas favorite frozen dough We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic!
Flourless Peanut Butter Chocolate Chip Cookies Monday is not my favorite day of the week. I have a hard time coming back to work, especially after a fun holiday weekend. We went hiking and spent time at the Dewey’s. We enjoyed the pool, a bbq, fireworks, etc. It was a perfect weekend. On Saturday while the guys were playing “blood ball” in the pool, I baked cookies. The cookies melt in your mouth. Flourless Peanut Butter Chocolate Chip Cookies Adapted from Joy the Baker (Printable Recipe) 1 cup creamy peanut butter 1 cup sugar (I used 1/2 cup brown sugar & 1/2 cup white sugar) 1 egg 1 teaspoon vanilla extract Pinch of salt 1 teaspoon baking soda 3/4 cup chocolate chips (I used semi-sweet) 1.
Scottish Farmhouse Eggs | Ahoy! | Portland Maine DIY Blog Decided to mix things up and do a recipe. This is one I’ve made forever and I’m not 100% positive where I picked it up. It is always a crowd pleaser for brunch or breakfast. Maui Onion Dip We are a dippy family. Yeah those you that know us probably just nodded your head yes and agreed with that statement, but I’m not talking that kind of dippy, I’m talkin’ dip dip. We love dips. Be it artichoke or olive, dill, veggie or clam, (hey we are from New England after all) or even the Heluva Good dips my husband loves to keep the fridge stocked with, we love a good dippin’. Onion dip is one of our favorites and up until now we enjoyed the occasional Lipton onion dip, but sadly, that can be no more. I’m afraid I have to cast off the powdery dip in the pouch now that I have found this dip. This creamy, tantalizing onion dip that is like no other dip we have tasted. Amazingly good. The hardest part of making this was caramelizing the onions and that took like all of 20 minutes. I made this over the weekend when we had 2 extra kids in the house (as always) and the gang of them just about polished the whole bowl off on us. Must make more. Honestly, if you love dip, make this.