homemade mexican chorizo recipe Recipe: homemade mexican chorizo It’s been an ordinary week around here. And ordinary is pretty spectacular! We’ve seen foxes running through our yard, lightning storms all around the house, and Jeremy and I ran into (almost literally, but just shy by 10 yards) a mother moose and her calf on a trail run! Just because awesome happens regularly, doesn’t mean it is any less awesome in my book. the fantastic mr. fox lightning in the daytime lightning at night Back in the day, few of my friends were much into food. de arbol and guajillo chiles from savory spice shop in boulder i added my new mexico reds to the mix My friend, Mel, recently raved on Facebook about a recipe for homemade chorizo that she had gotten from Rebecca. apple cider vinegar, onions, ground pork, spices, chiles, salt, garlic stemming and de-seeding the chiles toast the chiles, chop the garlic and onions That is, until I saw how flipping easy this recipe was. place the chiles, onions, and garlic in a large bowl saucy messy fry it up
Twisting Radio Waves Could Give Us 100x More Wireless Bandwidth | Light As more people stream video to their mobile devices, wireless bandwidth is becoming an increasingly precious commodity. Data traffic increased 8,000 percent in the past four years on AT&T’s network alone. In trying to avoid what the Federal Communications Commission calls a “looming spectrum crisis,” telecommunications companies are lobbying the government to assign them more spectrum space in the 300- to 3,000-megahertz range, the sweet spot for wireless communication. The idea is to twist radio waves like corkscrews and create multiple subfrequencies, distinguished by their degree of twistedness. The next step is to design small, cheap smartphone antennas that can transmit and receive the warped signals. References: Bo Thidé, Fabrizio Tamburini, Elettra Mari, Filippo Romanato, and Cesare Barbieri. Fabrizio Tamburini, Bo Thidé, Gabriel Molina-Terriza & Gabriele Anzolin.
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!
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.
Jalapeno Popper Wonton Cups I love being a food blogger… You know why? Because I get to try different things for the sake of keeping up with my blog. Before I would just cook the same things over and over but since I started my blog several years ago, I’ve always been looking for different ways to cook things up. I have been posting different ideas on how to use leftover wonton skins.. Nutella RavioliCinnamon Sugar Wonton ChipsChicken Wonton Tacos These are some of the best ways to enjoy crunchy baked wonton skins. These make a perfect appetizer… and a perfect lunch in this case, since I had these for lunch yesterday and I was in heaven. I mixed cream cheese, chipotle, and chopped jalapenos until smooth and creamy and topped wonton skins with a spoonful of the mixture. You will only need 1 chipotle pepper from canned chipotle in abodo sauce. Jalapeno Popper Wonton Cups Preheat oven to 400 degrees F.Pulse together the cream cheese and chipotle until smooth and creamy.
Einstein for Everyone Einstein for Everyone Nullarbor Press 2007revisions 2008, 2010, 2011, 2012, 2013 Copyright 2007, 2008, 2010, 2011, 2012, 2013 John D. Norton Published by Nullarbor Press, 500 Fifth Avenue, Pittsburgh, Pennsylvania 15260 with offices in Liberty Ave., Pittsburgh, Pennsylvania, 15222 All Rights Reserved John D. An advanced sequel is planned in this series:Einstein for Almost Everyone 2 4 6 8 9 7 5 3 1 ePrinted in the United States of America no trees were harmed web*bookTM This book is a continuing work in progress. January 1, 2015. Preface For over a decade I have taught an introductory, undergraduate class, "Einstein for Everyone," at the University of Pittsburgh to anyone interested enough to walk through door. With each new offering of the course, I had the chance to find out what content worked and which of my ever so clever pedagogical inventions were failures. At the same time, my lecture notes have evolved. This text owes a lot to many. i i i
Pepperoni Pizza Puffs If I ask my kids what they want for dinner, there's a ninety percent chance they will say pizza. They love it, as most kids do. I guess I have an affection for it too, but we don't indulge too often. If I had to choose a favorite pizza, it would be the Hawaiian, but no one else in my household appreciates its flavors like I do, too bad for them. So when my kids came home from school and I had this afternoon snack waiting for them, they were pretty excited to be having pizza at 3 PM. These are the simplest, yummiest little bites. If you have a mini muffin pan you are good to go. Preheat oven to 375o. Stir the batter and divide among the mini-muffin cups. Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Print Recipe Ingredients Directions Preheat oven to 375 degrees F.
broccoli parmesan fritters Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? I buy broccoli (and its friends) approximately once a week, year-round but this wasn’t always the case. Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. So, you know where this is going. And with that, I had them for lunch instead.
Enchilada Lasagna | Mogwai Soup This is without a doubt my husbands all time favorite dish. I got this recipe from his sister, and made just a few tiny adjustments to it. It is a very mild Mexican dish, and pretty much fail proof. I don't make it often enough though, specially if you ask my hubby. He would like to have it at least once a week. Enchilada Lasagna Ingridients: 2 tbsp of vegetable oil 1 lbs chicken breast, chopped to bite pieces 5 cups of mexican blend cheese 1 can of cream of celery 1 can of cream of chicken 1 1/2 cups sour cream 1/4 cup canned and chopped green chillies (drained) small corn tortillas 1 tsp cumin 2 tsp salt 1/2 tsp pepper Brown chicken in a pan on 2 tbsp of oil. Prepare the dish you will assemble the lasagna in. Count on getting at least seconds, it really is that good! Quick update...and thanks to J + P for reminding me! Thank you Andrea!