Greek Nachos
Whole Wheat Pitas This is an incredible Pita tutorial from The Fresh Loaf (much more detailed than mine) 2 cups flour 1 cup whole wheat flour 1 1/2 teaspoons salt 1 Tbl honey 1 packet yeast (or 2 1/2 tsp.) 1 1/4 to 1 1/2 cups water, roughly at room temperature 2 tablespoons olive oil Method Combine the yeast, flour, salt and honey. Preheat the oven to 400*. If you have a baking stone (recommended) place that in the oven at this point as well.
Cheesy Chicken, Bacon and Avocado Quesadillas
What is it about bacon & avocado that I absolutely love?? And these quesadillas… with their buttery, crispy, heavenly tortilla shells… are seriously yum. Don’t let the green scare ya, avocados have a really delicious taste. I promise they’re not just thrown in to “healthify” this recipe! Let’s start with the bacon. Now take about a tbsp of the bacon drippings and add to a skillet over medium heat. Add bite-sized pieces of chicken in a single layer, season with salt & pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken & scallions to a plate and rinse out the skillet. Then add a little butter over medium heat… And when foamy, add a tortilla and swirl it around to get it nice and buttery. Now we can start layering with the good stuff. Bacon. Avocado. Do you know how to pick out a good avocado? A little cheese.. Now use some tongs to flip the other side of the tortilla over. And pat down in place. Oh my stars.
Flammkuchen
Flammkuchen + A Culinary Adventure! Today my friend Kirsten is sharing one of her favorite recipes with us, plus a culinary travel opportunity you are going to want to plan for! Hello everybody. I am a native German with a pharmaceutical background and have been living with my family in Colorado since 1998. We will travel to Heidelberg, Baden Baden and Strasbourg and experience the regional cuisine first hand through lessons at local cooking schools and dining at close by restaurants. We will also spend time wine tasting along the German wine road, watching a traditional wine parade in the Black Forrest area and taking guided walking tours to the historical sites in each visited town. Interested in joining me? You can find more detailed information regarding this trip here. To give you a taste sample of the trip’s culinary treats I would like to share with you some Flammkuchen which is a dish served all over the southwestern part of Germany and the French Alsace region around Strasbourg. Save
life • love • lemons
Buffalo Chicken Nachos
Buffalo Chicken Nachos Cheesy nachos combined with spicy shredded buffalo chicken create the ultimate snack food. I’m quite possibly the last person on the face of the planet who hasn’t watched a single minute of Downton Abbey, until today. And yes, I realize that clearly has absolutely nothing to do with the recipe screaming at you. So in less than a few weeks time when you’re putting together snacks to enjoy during the big game, remember this. I swear she wasn’t put up to saying this… only to repeat it for video sake ;) Yield: Serves 4-6 Prep Time: 10 minutes Cook Time: 8-10 minutes Cheesy nachos combined with spicy shredded buffalo chicken create the ultimate snack food. Ingredients: 1 chicken breast 3/4C buffalo sauce 1C chicken stock 1/2C black beans, rinsed and drained 1/3C celery, chopped 1 1/2C Monterey Jack cheese, shredded Blue cheese crumbles Tortilla chips Directions: Add chicken breast, 1/2 cup buffalo sauce and chicken stock to a small saucepan. Preheat oven to 425 degrees.
How to make Edible Spoons!
A few years ago I did a post on how to make edible spoons and bowls from dough. I thought it was a great idea, but just not with my method and recipe. I searched online to see if anyone else had done something similar and stumbled across a small handful of ideas, but then found this little gem… Roy, the inventor of the Edible Spoon Making Kit has indeed thought of a really simple and clever way to make edible spoons. Roy kindly sent me a kit to try (and will be giving one lucky reader a free kit!). Since receiving the kit, I’ve made well over 100 spoons (maybe 200 by now) and have enjoyed sitting around a spread of dips and toppings munching away on the spoons. To make the spoons, simply roll flat a piece of bread, punch out the spoon shape, press the cutout into the spoon and bake (more detailed instructions supplied with the kit). While I was making a batch of spoons and some home made pasta, a time saving idea popped into my head. Share 6K+ Kimanh Hi my name's Kimanh.
Prosciutto-Wrapped Jalapeno Poppers
Another day, another football viewing snack recipe. And guys? These are the bomb. Sorry to get all ’90s on you, but it’s true. But anyway. So of course I immediately revised the menu for dinner, raided Dan’s pepper plants, and made me some prosciutto-wrapped jalapeno poppers, pronto. Proscuitto-Wrapped Jalapeno Poppers Ingredients: 4 jalapenos, sliced in half lengthwise, seeds removed4 oz cream cheese, softened4 strips prosciutto, sliced in half lengthwise Directions: Preheat oven to 375.
Cruft: Lasagna Cupcakes
When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. If you remembered to use olive oil, they should slide out easily with top crispy and the wrapper moist and tender. The small cupcake size works well for us.
Char Siu Bao (Pork Buns) & Cooking Blog
20th May 2012By KatePhotography by Adam When I was living in Japan I used to buy these buns from the seven eleven below my apartment. In true Japanese style in addition to the traditional Chinese fillings they came in all sorts of kooky flavours like pizza, cheese & curry and chicken and mayonnaise. Along with a can of hot coffee they were a most reliable cure after a night out clubbing in Ropponggi. On a more recent trip to Sydney, my two year old daughter took great delight in watching highly skilled chefs throw hand stretched noodles around the kitchen and produce baskets of gorgeously delicious steamed buns formed intricately into the shape of little pink pigs! “These buns are deliciously light and fluffy and can be filled with just about anything. “We purchased the BBQ pork (char siu) from an Asian take-out place, which made the filling really quick and easy to make. Makes 16 Buns Filling Heat oil in pan, sauté onion for 2 minutes.
