Honey Hoisin Baby Back Ribs Hi Guys! So this summer the boyfriend and I have been doing a lot of rib experimenting. We’ve grilled our ribs, used a slow cooker, baked and broiled them in the oven, and I think my favorite version by far is the oven method, finished on the grill. I really love how tender the ribs get… like fall off the bone tender. If you’re a rib cooking beginner, I think the oven is the perfect way to get your feet wet. I love these Honey Hoisin Baby Back Ribs because they get nice and sticky once the glaze is slathered on and it’s place back under the broiler. Although I’ve stuck to Asian flavors for these ribs, you can totally change the flavor profile around with a simple dry rub (as mentioned above) and finish the ribs with a barbecue sauce of your choice if that’s your preference. I’m headed to a potluck picnic in Malibu this labor day and the boyfriend and I are seriously considering making these ribs as our contribution. Honey-Hoisin Baby Back Ribs Serves 2 to 3 Directions: 1.
Fresh Pea and Radish Salad This recipe and photo were created by contributor Katie Morris of Katie at the Kitchen Door. Learn more about Katie and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page! It doesn't get much more seasonal than this. Fresh Pea and Radish Salad Photo by Katie Morris Adapted from Bon Appetit. What You'll Need: 1 pound fresh peas (a mix of sugar snap and snow peas), washed and with ends trimmed 3 tablespoons olive oil 1 tablespoons fresh lemon juice 1 tablespoon white balsamic vinegar (substitute white wine vinegar if necessary) 1/2 teaspoon lemon-pepper seasoning (or a mix of fresh ground pepper and lemon zest) 1 bunch radishes, washed and roots trimmed 1/2 cup fresh feta cheese, crumbled 2 tablespoons fresh mint, chopped What to Do: Prep the veggies: Remove any tough outer strings from peas, then slice in half along the diagonal.
Ga Kho- Vietnamese Caramelized Spicy Chicken Ga Kho- Vietnamese Caramelized Spicy Chicken Judge me if you’d like, but I sure miss being able to eat American Chinese food. Not the fancy stuff or dim sum… I’m talking about Panda Express-style orange or General Tso’s chicken. And while I’m in disclosure mode, I may as well admit that I wouldn’t mind a goldfinger or crab rangoon either. Sure, this caramelized spicy chicken isn’t Chinese food. But the good news? I’m thinking this is a dish that could appeal to the whole family- just adjust the Thai chiles according to heat tolerance and preference. Ga Kho- Vietnamese Caramelized Spicy Chicken Yield: 4-6 servings Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Ingredients: Directions: Cut the chicken into large chunks and set aside. Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Combine the fish sauce, both sugars and black pepper in a small bowl and stir to mix. Remove from heat and serve with rice.
Strawberry Pretzel Salad I’ve said it before, and I’ll say it again – one of the best things about food blogging has been meeting an incredible group of people along the way. And today a group of us has come together to celebrate one of our own with a virtual baby shower. Aimée is the editor of Simple Bites, a wildly popular site that focuses on bringing your family together at meal time with real, wholesome food. Simple Bites provides its readers with healthy recipes, fantastic meal plans, and practical tips. This month, Aimée and her husband are expecting a baby girl – turning their family of four into a party of five. For Aimée’s virtual baby shower, I wanted to put a modern spin on the retro Strawberry Pretzel Salad. Whether you’re making these for a baby shower, or just because – I hope you enjoy this modern take on a classic dessert. Be sure to check out the links below for more delicious recipes from some amazingly talented food blogger friends. If you enjoyed this recipe, you may like...
Broccoli Crunch Salad We have a simple Broccoli Crunch Salad recipe for you today. I don’t really have much to say about this salad other than it’s the perfect thing to bring on a picnic, or to a BBQ. Growing up in Idaho my high school was right next to this market called the CO-OP, and I would go there a lot for their pre made salads at lunch. They also had a Broccoli salad there and I loved it so much. The crunch factor was intense, and also awesome because it wasn’t lettuce. I’m not really a fan of steamed or cooked broccoli, so in this form is really the only way I want to have it. Broccoli Crunch Salad Serves 6 to 8 Ingredients:dressing:2/3 cup mayonnaise1 1/2 tablespoons apple cider vinegar1/2 teaspoon superfine sugar (granulated is fine)1/2 teaspoon salt1/4 teaspoon cracked black pepper Directions: 1.
Chickpea Salad Have you ever had that Cedar Point’s Chickpea Salad? It’s found by the hummus and like. Well, I did for the first time the other day and was shocked at how delicious I thought it was! Chocked full of nutrients and a great sweet/savory/sour flavor combination, I was pretty impressed. SO- I thought I’d recreate my own at home : ) The Cedar Point’s salad contains chickpeas, edamame, cranberries, red peppers, carrots, and a rosemary herb oil dressing. And maybe you don’t like cucumbers or carrots so much, feel free to substitute one of your other favorite vegetables such as carrots, green bell peppers, etc. As far as making this a sweet/savory/sour flavor combination like the Cedar’s Point salad, I really decided to go mostly savory on this one. Chickpea Salad Author: Laura Machell Serves: 6 Combine chick peas with onions, peppers, and cucumbers. #version# slightly adapted from Rachel Ray (Visited 5,540 times, 5 visits today)
Spicy Wok-Fried Chicken with Chilis I had been meaning to update this recipe for a while. Whenever I teach Intro to Sichuan cooking classes, we focus on simple and easy-to-love stir-fry dishes such as Kung Pao Chicken, Mapo Tofu, and Dan Dan Noodles. But anyone who has spent enough time in good Sichuan restaurants is bound to eventually try a dish listed as Chongqing chicken, Sichuan chicken with chilis, wok-fried chicken, or a number of similar names. (Lazi jiding is the name in Mandarin.) And inevitably in every class, when I go around the room during the intro ice-breaker and have students list their favorite Sichuan dish of all time, at least one or two will mention this dish. When a student in a private class I recently taught requested we work on this dish, it reminded me of how long it has been since I made it at home. Lazi jiding (辣子鸡丁) is like a more sophisticated version of kung pao chicken. Spicy Wok-Fried Chicken with Chilis (Chongqing Chicken) Serves 4 Marinade: Sauce:
Greek Pasta Salad Recipe If you follow my nonsense on Facebook, you may have caught my post this morning asking which recipe you’d like to see tonight. The choices were this Greek Pasta Salad or a Ricotta Cheesecake. I sat back and started to write the post for the Ricotta Cheesecake because I figured that would be the hands-down winner. Clearly, you guys are looking for a simple and delicious recipe for the 4th of July weekend. The ingredient list may seem a little bit long, but the beauty about pasta salad recipes is that you can totally adapt them to meet your taste or the ingredients that you have on hand. The true star of this pasta salad is the incredible homemade Greek salad dressing that pulls all of the flavors together to create what is in my opinion, the best pasta salad you’ll ever eat. I hope this Greek Pasta Salad recipe is a last minute addition to your 4th of July barbeque. Come join The Salad Social at TidyMom sponsored by The International Olive Council’s Add Some Life
Grilled Cheese Academy - The Bavaria Place potatoes in pot and cover with cold water; add kosher salt. Bring to a boil and then turn off heat. Let stand 20 minutes, covered. Heat another skillet over medium heat, spread butter on one side of bread slices and place 4 slices, butter-side down, in skillet. 4 small red potatoes 1 tablespoon kosher salt 3 tablespoons canola oil 4 knackwurst sausages 1 yellow onion, sliced about 1/8" thick Salt and pepper 8 tablespoons butter, at room temperature 8 slices dark rye bread 16 slices Wisconsin Edam cheese 8 ounces prepared sauerkraut 1/2 cup whole-grain beer mustard or other whole-grain mustard
healthy, summer feeling: broccoli, basil + avocado toss Summer breezes really do make me feel fine. Maybe that’s a bit hokey, but it’s completely true. The celebration of Queen Victoria’s birthday translates to a long weekend, big time summer kickoff around here. This seasonal shift brings me to salads and other cooler preparations for food. Another note on salad eating: the default mode of extra flesh-baring in the summertime has me gravitating towards raw foods for sure. So I give you a big bowl of broccoli. broccoli salad with sprouted wild rice and citrusy avocado & basil dressing serves: 6-8special equipment: a blender for the dressingnotes: I simply sprouted the rice by soaking it for a day or so, changing the water 3-4 times. dressing: 1 medium, ripe avocado, pitted and peeled juice of 1 orange juice of 1 lemon juice of 1 lime 2 tbsp apple cider vinegar 1 tbsp agave nectar 1 small jalapeno, seeds and veins removed (optional) 1 cup lightly packed basil leaves salt and pepper 3 tbsp grapeseed oil You might also like…
General Tso’s Chicken | Recipes This recipe for General Tso's chicken has been the most popular on this site since I first posted it in 2009. Month after month it continues to be the most viewed and searched for recipe here. I love that so many of you, presumably, have visited on a mission to replicate this tasty dish from a favorite take-out. Over the past few months, I've been testing and retesting this recipe for my cookbook, and want to share a new revised version. I've loved all your feedback and incorporated some changes that'll make this General Tso's even better. The biggest improvement is in the frying process. (Update: If you've enjoyed this General Tso's Chicken recipe, check out many more Chinese restaurant favorites in my new cookbook The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home.) Almost nobody in Hunan has ever heard of General Tso's Chicken, the most famous Hunan dish in America. You may know the dish as General Tsuo's, or Tzo's or Tao's or some other variation.
Strawberry Pretzel Salad This is always a favorite amongst the Thanksgiving feast. It’s a perfect combination of salty and sweet. A great addition to any Thanksgiving table!! Strawberry Pretzel Salad Recipe Courtesy: Paula Deen Printable Recipe: Strawberry Pretzel Salad Ingredients: • 2 cups crushed pretzels • 3/4 cup melted butter • 3 tablespoons sugar, plus 3/4 cup sugar • 1 (8-ounce) package cream cheese • 1 (8-ounce) container whipped topping • 2 (3-ounce) packages strawberry gelatin dessert mix • 2 cups boiling water • 2 (10-ounce) packages frozen strawberries • 1 (8-ounce) can crushed pineapple • Whipped topping or whipped cream, to garnish Directions: Preheat oven to 400 degrees F. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. To serve, cut slices and serve with a dollop of whipped topping.
Best Gourmet Grilled Cheese Sandwich Recipes: Recipes You shoved it into your face as a little kid and used it to soak up cheap beer in college, but now it's time to elevate your grilled cheese sandwich to grown-man territory. "Think of it as a blank canvas," says Thomas Keller, who serves a buttery Gruyère-and-brioche version at Bouchon Bakery in New York City. In other words, experiment. • The French Evolution Chef Thomas Keller, The French Laundry, Yountville, California, and Per Se, N.Y.C. 1 Tbsp. butter 2 slices brioche 2 oz. • Southern Comfort Chef Harrison Keevil, Brookville Restaurant, Charlottesville, Virginia 1 Tbsp. butter 2 slices rustic bread 3 thick slices high-quality pre-cooked bacon 3 thin slices Granny Smith apple 2 Tbsp. • The Crispy Caprese Chef Terrance Brennan, Artisanal, N.Y.C. 1 Tbsp. butter 2 slices pagnotta (Italian country bread) 1 ripe tomato, sliced Several sprigs fresh basil 3 oz. fresh burrata or mozzarella Directions1. 2. 3. 4. 5. 6. 7. 8. 9.