Blueberry Lemon Cheesecake Bars Recipe There’s something dreamy about this cheesecake bar — maybe it’s the soft yellow hue of the lemony cheesecake against the dusky blue of fresh blueberries or maybe that soft buttery top. You could say it’s the zing of bright lemon or maybe the union of a buttery graham cracker crust with luscious and sweet cream cheese. Whatever it is — it just plain works. We made these for Betty Crocker not too long ago and they were a hit, so we just didn’t feel right not sharing with you! Making Blueberry Lemon Cheesecake Bars You really can’t start any cheesecake bar without making the perfect graham cracker crust. The base gets thrown in then patted down into a baking pan and baked just until it toasts. We went simple, here. If you’re like us and are a zest lover — try buying organic citrus and give them a wash just to make sure nothing funky goes into your dessert. We give the food processor a quick rinse and use it for the second time to get our filling super smooth. Blueberry Lemon Cheesecake Bars
Sweet Potato Gnocchi with Gouda Cheese Sauce This morning I was looking at my home page and I realized that there is a lot of orange sweet potato and pumpkin going on. Considering the time of year I think it is very fitting. Maybe I should go red and green when Christmas comes around? I have never made a potato gnocchi before. First and most important you need 1 pound of sweet potato. In the photos I as preparing a double recipe so that is why you see so many potatoes. Pierce the potatoes with a fork. Microwave the potato for 5-6 minutes on each side, until tender. Slice the potatoes in half and let cool. Scoop out the flesh of the potatoes and mash, you need 1 1/2 cups of mashed potato. Add Parmesan cheese, brown sugar, 1 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms. Turn the dough out on a lightly floured surface, knead a few times and shape into a rectangle. Here I divided the dough into 6 equal portions because, like I said, I was doing a double recipe. Print Recipe Gnocchi
How To Make Perfect Brownies | How To Cook Like Your Grandmother I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. I’m done looking. This is the brownie recipe that I’ll use from now on. Ingredients 1½ cups sugar ¾ cup flour ¾ cup cocoa powder (see note below) 3 eggs ¾ cup butter, melted ½ teaspoon salt (if using unsalted butter) ¾ cup semi-sweet chocolate chips (see note below) Directions A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short. The assembly is about as easy as you can get. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips. Line a 9×13 baking dish with parchment. Pour the batter and spread it out. Bake at 325° for 20-30 minutes. Very carefully lift the parchment out of the baking dish. Peel the edges and let cool for a few minutes before slicing. Like this recipe?
Easy Tofu Cooking Tips - How to Press and Cook Tofu - The Daily Green You've seen tofu. You've eaten tofu. And you may have even purchased tofu at the grocery store — it's available just about everywhere these days. But, like most people, you probably have no idea what to do with it. But in order to turn this white brick of pure potential into dinner, it helps to know a few tricks and tips. Tofu needs to be "pressed." Slice open the package and drain out the water. Some other things to keep in mind: Tofu loves being marinated. Tofu hates marinades containing oil. Get crispy with cornstarch. Don't forget about broiling, grilling & grill pans. Tofu: not just for stir-fries anymore.
Spicy Buffalo Cauliflower 'Wings' Looking for a healthier (and kinder) alternative to chicken wings? Try these juicy, tangy, and spicy buffalo cauliflower “wings”! Deliciously versatile and with just enough “kick,” these bite-sized pieces of cauliflower offer an eerily similar experience to eating chicken wings. With all the flavor and none of the guilt, this is a secret-weapon recipe that every vegan cook should have in his or her kitchen. Enjoy! SpicyBuffalo Cauliflower ‘Wings’ 1 cup water or soy milk 1 cup flour (any kind will work—even gluten-free!) Preheat the oven to 450°F.Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Makes 4 servings Spicy Pulled Chicken & Healthy Food For Living By Lauren Zembron, on December 15th, 2010 Do you like spicy food? I’m talking lip-tingling, sinus-clearing, runny nose-inducing spicy fare. Like this pulled chicken. Thanks to the trifecta of a whole jalapeno pepper, chipotle chile powder, and cayenne pepper, this Spicy Pulled Chicken definitely lives up to its name. Juicy chicken thighs are slow-simmered in a thick tomato-based sauce (that can be equated to a hot sauce-barbeque sauce hybrid) until they become tender enough to shred. I made this spicy pulled chicken on a cold, rainy afternoon, (where’s the snow, Boston?!) Plans for leftovers include pulled chicken quesadillas with an avocado & Greek yogurt sauce for dipping. Spicy Pulled Chicken serves 4-6 Ingredients: Directions: Heat a drizzle of oil in a large dutch oven (or other heavy-bottomed pot) over medium heat. *I like to make the pulled chicken early in the afternoon, let it sit at room temperature (off of the heat) for a few hours, and then warm it through right before serving.
The Meatless Challenge: 7 Vegetarian Meals for $10 or Less | MintLife Blog | Personal Finance News & Advice photo: sarniebill1 With so many laudable but expensive food movements like buying organic and fair trade, you’ve got to love one that cuts your grocery bill. Meatless Monday has become a trendy thing to do for both home cooks and restaurants, largely for its sustainability. (The gist: meat requires more land, water and energy to produce, and releases more greenhouse gases.) But following the trend is also a great way to save on grocery costs. Prices have risen along with the growing middle class in developing countries. As with our first “meals under $10″ challenge, we asked food and finance bloggers, as well as chefs and home cooks, to send in their best suggestions for a meal fit for a family of four. Now Frugal Foodie has a challenge for you: what’s your best super-cheap yet gourmet vegetarian meal? (All cost estimates are based on non-sale New York City supermarket prices. Spiced Veggie Burgers Cost: $2.35, or $0.59 per serving Eggplant Stew Cost: $3.92, or $0.98 per serving
Cheeseburger Slider Steamed Buns Did you know that true sliders are steamed and not grilled? That's what makes them so juicy and delicious. They are placed on a bed of sauteing onions, and the steam from the onions cooks the burgers. This made me think - why not steam the burger right inside the bun? Why not incorporate Asian style steamed buns into this process, cooking the bread AND the meat at the same time? Well ask no further! The first rise is a batter of a packet of yeast mixed with equal parts water and flour. The next step involves adding more water, oil, sugar, and flour. While the dough rose, I caramelized the onions. This was the moment I realized that I might be on to something good with this recipe. Tuck in the goodness. Ready to steam. While the first batch steamed, we made the rest. Rich tried to get artsy with the ketchup. Yum. Just before this picture, Rich told me I don't have enough face-stuffing shots on my website anymore. I love how you can see the cheese trying to sneak out in this picture.
recipe: sweet & sour chicken I was ridiculously excited when I came across this recipe for homemade sweet and sour chicken. You guys, it is SO GOOD. It’s a little involved with several steps (coating chicken, frying a little bit, then baking) but it is all worth it. Start with a plate of chicken breast, cut into chunks. Mix up your sauce: ketchup, sugar, vinegar, soy sauce, and garlic powder. Dip the chicken into cornstarch and then in beaten egg. Transfer the chicken to a baking dish and coat all the pieces with the sauce. Bake that for about an hour, turning the pieces once or twice. Serve it all together and enjoy! Sweet and Sour ChickenIngredients 3-4 boneless, skinless chicken breasts Salt and pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oilFor the sauce (1 batch) 2/3 cup sugar 1/2 cup ketchup 1 cup vinegar 2 tablespoon soy sauce 1 teaspoon garlic powderPreparation Cut boneless chicken breasts into chunks, season with salt and pepper.
Illustrated Bites How to Make Proper Barbecue Chicken There's a lot of misconception when it comes to "barbecue." The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. What, actually, is "barbecue"? American purists see things a little differently. Which brings us to barbecue chicken, a staple of the summer grill. The sad fact is that often times the answer is no. The problem, and the result, is charred all over the place, a crapshoot for succulence, often dry and sad. I believe good barbecue chicken is low and slow followed by fast and hot; that's the easiest way to achieve fantastic results. This way is a vast improvement over most methods, and won't take all afternoon. the dry rub keeping half the grill hot and half of it cooler, i.e. For the rub, I turned to a famous thing "magic dust" invented by barbecue god Mike Mills. (makes 2 cups)
The 38 Essential New York Restaurants, April 12 - The Eater 38 Monday, April 2, 2012, by Greg Morabito It's time to update the Eater 38, your answer and ours to any question that begins, “Can you recommend a restaurant?” This highly elite group covers the entire city, spans myriad cuisines, and collectively satisfies all of your restaurant needs, save for those occasions when you absolutely must spend half a paycheck. Every couple of months, we'll be adding pertinent restaurants that were omitted, have newly become eligible (restaurants must be open at least six months), or have stepped up their game. In January, the Eater 38 got a full reboot that brought back a handful of 38 alums, and filled the rest of the slots with new additions. Rather than a stage-4 meltdown over our having excluded your favorite restaurant from the list, wouldn't it be more productive to just nominate it for inclusion?
Pineapple Bark Chicken with Grilled Pineapple and Guacamole Ingredients • 1 large whole pineapple • 3 boneless, skinless chicken breasts • Salt and ground black pepper • Ground cumin • Cayenne pepper • 1/2 small red onion, diced • 1 jalapeno, seeds removed, diced • 2 avocados, pitted and chopped • Juice of 1 lime • 1 tbsp chopped fresh cilantro Using pineapple bark in the same way you would use a cedar plank to grill, infuses the meat with a delicate sweetness, and keeps it moist and juicy. The enzymes in the pineapple also help to tenderize the meat. 1. 2. 3. 4. 5. 6. 7.