The Best of Gluten-Free Awards Chili's Copycat Salsa Recipe Join us on Facebook to see our latest recipes! We love Chili's salsa in this family. Our mom got us hooked at a young age. (And yes, my mom and sisters ate this in one sitting!) Chili's Copycat Salsa Recipe: 2 cans (14.5 oz each) whole tomatoes, drained 3-4 canned, whole jalapenos (not pickled) 1 yellow onion, quartered 1 teaspoon garlic salt 1/2 teaspoon salt 1 teaspoon cumin 1/2 teaspoon sugar 2 teaspoons lime juice Directions: Place all of the ingredients together into a food processor or blender and puree until smooth. Looking for more delicious appetizers? Here are a few of our favorites: Green Curry Shrimp with Noodles We’re huge fans of red curry, but decided it was time to mix things up a bit. The flavors of red and green curry are subtly different, the green being much more mild and almost sweet. This recipe pairs the green curry with shrimp and delicate rice noodles, and with a tang of cilantro is a simple recipe with a complex taste. Also, we’ve never been able to find fresh lemongrass at any “normal” grocery store. Green Curry Shrimp with NoodlesMakes 4 servings. You may also like...
Warm, Honeyed Brie with Raspberries and Slivered Almonds — Recipe - Creative Culinary I’ve participated with Steven Gilberg and @WineTwits before when I’ve hosted combination wine tastings and tweetups that serve to get the word out about different wines; either by region or type. When I was asked to serve as a host for a ‘food’ event, how could I say no? I invited friends; made sure they had coupons for the featured product and we convened at my home for a fun night of chatting, laughter, food and Twitter. I sent out a cellphone picture I snapped that night I thought you might enjoy…is this the new cocktail party? We each had a recipe that had been developed by Chef Rick Rodgers who is known as America’s Thanksgiving expert and the author of the best-selling cookbook ‘Thanksgiving 101‘ as well as being a frequent contributor to Williams-Sonoma and Bon Appetit magazine. Holiday Berry Bellini (click on titles for printable PDF of each recipe) I did the cocktail (go figure) and we just loved it. Warm Honeyed Brie with Raspberries and Almonds Ingredients Preparation Notes:
Egg Bagels « Free Eats Have you ever met someone who always seems to be in the right place at the right time? I mean, they’re the ones who win that ever elusive “Bring Your Own Bag” raffle at Trader Joes. (seriously, does anyone ever win that $25 gift certificate?) Or maybe you have a friend who sat next to Robin Williams on a plane? They laughed together, shared snacks and had thumb wars the whole way. Sadly, I don’t have many stories like that. I was at the California Culinary Academy in San Francisco and my bread instructor was Peter Reinhart. I’m usually a bit suspicious when it comes to gurus, so luckily I had no idea who I was dealing with on that first day of Yeast Breads. During this period I would have found it unimaginable to live without wheat. Proof that I was lucky enough to be in the right place at the right time. Gluten-Free Egg Bagels Dough: To Finish: 12 cups water¼ cup granulated sugar1 tablespoon baking soda1 lightly beaten egg (for egg washing the bagels) Method:
A Bountiful Kitchen: Fresh Corn and Tomato Salad Summer came a little late here...mid June again this year. Now that it's late August, tomatoes are finally on! Corn is super sweet. Fresh herbs are plentiful. Do you love- fresh, simple and absolutely delicious? Fresh Corn and Tomato Salad 6 ears corn 3 large fresh tomatoes 1/2 large onion or about 1 cup chopped ( I used a sweet onion) 1/2 cup chopped fresh basil two to three sprigs fresh oregano (optional) 2 tablespoons white vinegar ( I used white balsamic) 1/4 cup olive oil coarse sea salt fresh ground pepper Boil corn in large pot of water for about 7 minutes. Chunk tomatoes and onion. Tips: -The recipe called for white vinegar, but I love white balsamic (sweeter) vinegar. Lemon Buttermilk Cupcakes For Cupcakes: 1 1/2 cups all-purpose flour 3 tablespoons cornmeal (preferably coarse ground) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup granulated sugar 1/2 cup (1 stick) unsalted butter, room temperature 2 eggs plus 1 egg yolk, room temperature* 1 lemon, zested and juiced (should yield 1 teaspoon finely grated lemon zest and 2 tablespoons lemon juice) 1 teaspoon vanilla extract 1/2 cup buttermilk For Glaze: 3/4 cup powdered sugar, sifted 2 tablespoons lemon juice (from 1 lemon) Food coloring (optional) Preheat oven to 350ºF. Line a standard-sized muffin tin with cupcake papers. Sift together flour, cornmeal, baking powder, baking soda, and salt in a large bowl. In a large mixing bowl, beat together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add flour mixture, 1/2 cup at a time, alternating with buttermilk, beating well after each addition. Divide batter evenly among prepared cups.
Cucumber Feta Rolls | Easy Holiday Appetizer Cucumber Feta Rolls [Holiday Recipe Exchange] Appetizers and Snacks, Holiday Recipes, Recipe Exchange | 40 comments I don’t know about the rest of you, but I really feel like the Thanksgiving and Christmas holiday season snuck up on me this year. Maybe because my kids are getting older, which means more to do, and there was a bit of traveling during November to keep us on our toes. I’m all about keeping things simple this year. I’ve never had or made Cucumber Rolls before making this recipe, but I loved the flavors of feta with kalamata olives and sundried tomatoes inside refreshing cucumbers. What do you do to keep things simple during this time of year? Join Jamie and me this week in sharing your recipes for your Favorite Holiday Entertaining Recipes for a chance to win a great Mandoline Slicer from Edgeware. Edgeware has a great selection of sharp kitchen tools, like Madoline slicers, graters and zesters, sharpening rods and stones, electric and manual knife sharpeners.
Gluten-Free Cauliflower Pizza Bento Hello people! Remember the first gluten-free pizza crust I made over in this bento last month? It was from a mix, and it was okay. It had that gluten-free background flavor, not like real crust. Well, this time I wanted to try something totally different, and I found this cauliflower pizza crust idea floating around. Cauliflower Pizza Crust (from Recipe Girl) 1/2 large head cauliflower (or 2+ cups shredded cauliflower) 1 large egg 1 cup finely shredded mozzarella cheese [not in original recipe but I added 2T rice flour and 2T flaxmeal] Directions: 1. 2. 3. For this pizza I used chopped mushrooms, sliced zucchini, pepperoni, and diced capsicum in varying colors, then topped with shredded mozzarella. a farmgirl's dabbles — sharing my recipe box and a little everyday life...
Tips for Covering a Cake Flawlessly - The Sugar-Coated Chronicle When I was first teaching myself to work with fondant, I found one of the hardest parts was actually covering the cake and having it look smooth. I struggled with pleats around the bottom, cracking and tearing fondant and corn starch or powdered sugar spots all over the fondant. I looked at pictures and instructions, watched youtube videos and read forums. I'm going to take you through my biggest tips and pointers for getting a nice finish so you can learn to cover your cake without pleating, tearing, holes, or any other frustrating issues that have you beating your head against the counter. Tip 1: Start with the right fondant I originally used marshmallow fondant. One thing I found that really helped me was to buy a package of pre-made, high quality fondant to see what the consistency was like. Tip 2: Get your icing as smooth as possible The icing on your cake (under the fondant) should be as smooth and hard as possible. Then use a fondant smoother to smooth it all down. That's it!
Zucchini Rolls Stuffed with Ricotta Recipe Involtini di Zucchine Here is a facsimile of a dish I had at the home of Karen Forhaltz and Michael Miele, The chef-owners of a nice little New York eatery called Amsterdam’s. The two restaurateurs are inveterate travelers to italy, and their table at home and restaurant are always full of good italian things to eat. There are three stages to this recipe: Making the sauce, pre-baking the sliced zucchini, and making the filling and stuffing the zucchini with it. I always like to make the tomato sauce, simple as it is, in advance, so that only two steps are necessary when it is time to assemble the dish. Yield : For 6 people Ingredients 1 recipe Sieved Tomato Sauce with Basil4 young, firm zucchini (6 to 8 ounces each)Extra virgin olive oil for brushing on baking sheets and zucchini For the filling: Directions 1. 2. 3. 4. Notes AHEAD-OF-TIME NOTE: The tomato sauce can be made up to 3 days in advance, covered, and refrigerated. © 1993 Julia della Croce
Grain-Free Apple Pancake Rings If you're new here, you may want to sign up for FREE weekly updates delivered to your inbox featuring Real Food recipes, nutrition & health articles, and special discounts or promotions. P.S. This post may contain affiliate links to products or services I use, enjoy, or recommend. Have you seen Apple Pancake Rings before? The combination of mildly tart apple, nutty cinnamon, and sweet pancake batter make for a delightful breakfast and a fun presentation. That said, we also break out the maple or sorghum syrups when we want a sweet breakfast treat. The Players The How-To In a mixing bowl, whisk together eggs, coconut oil, milk, honey, cinnamon, and salt. Heat a griddle or cast iron skillet to medium heat. Before coating your apples, double check that the batter is at pancake consistency. Using a toothpick, pick up an apple ring and dunk it in the pancake batter. When finished, serve apple pancake rings warm. (photo by swellkid)
Averie Cooks