Favorite Recipes from 2011 Can you believe 2011 is almost over? Where did the year go? 2011 was a pretty great year, especially for this little blog of mine. Over the last 12 months, we have picked up lots of new friends along the way. And let me tell you–you guys are not afraid to tell me when you HATE a recipe or when you LOVE a recipe. 1. 2. 3. 4. 5. 6.No Bake Nutter Butter Nutella Pie–this pie is amazing. Hope you all had a great year! Trackbacks/Pingbacks Pingback: Favorite Recipes from 2011 « Capppo Leave a Comment Easy Sweet Potato Veggie Burgers! With Avocado Crave a veggie burger. One with Panko-crusted edges - infused with tender sweet potato and creamy, rustic white beans. Tall stacked on a toasted grain bun - crisp romaine leaves sprawling out the sides. Lime green avocado. These Sweet Potato Tahini Bean Burgers are super easy to make. How-to video added Oct 2014!.. Valentine's Day came and went just as it usually does. "A salad of baby greens, roasted baby beets, tangerines, smoked almond crusted ‘goat cheese’ flirting with a creamy shallot dressing" -RFD menu They were 'almond crusted' a slight smokiness to them. How was your VDay? And those tender crispy balls from RFD really inspired me to post one of my favorite easy veggie burger recipes. So today, I woke up. Easy Burger. I pan-fry. And I don't think I have to remind you how incredibly healthy sweet potatoes and beans are. The Patty. Kathy Patalsky Published 02/21/2012 Sweet potato veggie burgers with avocado, family-approved go-to dinner . Ingredients Instructions Yield: 6-8 patties
Cheesy Garlic Potatoes | The Crepes of Wrath The weather has been beautiful for the past two days here in New York! We went to the park yesterday and did some shopping, and all I had to wear was a sweater. Who would have thought? Not that I’m quite ready for it to get really warm yet, but I’ll stick with the high 50s for now. This is a recipe that I tweaked a bit from Gourmet magazine. Your ingredients. Boil your potatoes until tender, about 15 minutes. Place the garlic in a small pot and add the olive oil. Remove the garlic from the oil and mash with a fork until as smooth as possible. Grate your cheese in a medium bowl. Combine the cheese with the garlic, mayonnaise, and basil. Hollow out the potato with a teaspoon, just enough to fill with the cheese mixture. Fill the potatoes with 2-3 teaspoons of the filling and sprinkle with paprika. Cheesy Garlic Potatoes Cook time: Total time: Place the potatoes in a large pot and cover them with water.
italian sodas June 30, 2011 | Sweet Recipes | Comments Growing up, these Italian sodas were my favorite!! My mom and I would always stop by a little coffee shack on our road trips to Oregon. I remember ordering the blueberry Italian soda in the summer instead of ice cream because they were so refreshing. I hadn’t had one of these since I was a kid, so I wanted to recreate the easy recipe. I even made my own blueberry and strawberry syrup instead of using Torani. Photo Credit: Sugar and Charm Chicago Deep Dish Pizza I have been making pizzas quite a bit on the blog. My old roommate Mark asks me each time I post a pizza, when are you going to write about the Chicago style pizza you used to make back in college. Well Mark, this one is for you. This one topped out at 5.5lbs. Deep Dish Pizza Dough 1 cup warm water – (110-115 degrees)1 package yeast2 1/2-3 cups bread flour1/2 cup cornmeal1/2 cup vegetable oil1 tsp salt Pizza Pie 1 dough – (Recipe Above)1 package fresh hot Italian sausage6oz pepperoni slices1 can whole peeled tomatoes1/2lb mozzarella cheese slices1 tbs fresh basil2-4 cloves garlic1/4 grated parmesan cheese Dough Time The first step is to make the dough. Dough ready to go Then roll it out onto a hard floured surface and knead until smooth. Place in a oiled bowl and let rise until doubled. Time for the sauce To make the sauce first drain the can of tomatoes. Fresh Basil Makes the Sauce Pop Using your hands or a pastry blender, squish the tomatoes and create a rustic sauce. Time to form the Dough
20 brilliant things to make in a jar Via: mycakies.blogspot.com Start saving your old jam jars! From cakes to herb gardens, pies to photo frames, and even entire meals … here are 20 fantastic things you never knew you could make with a jar. (Above: red velvet cupcakes in a jar. Get the recipe here). Via: fatgirltrappedinaskinnybody.blogspot.com Word on the street: salad in a jar is all the rage. Via: bakerella.com Cookies in a jar – a great gift idea. Via: rikkihibbert.co.za For a rustic vintage look, display your photos inside glass jars and bottles. Via: goodfoodbreadandmuffins.blogspot.com Chocolate muffin bread cooked in a jar. Via: pizzazzerie.com Super sweet. Via: simplebites.net Bread, cooked in a jar? Via: marthastewart.com A fabulous visual reminder of your favourite holidays. Via: bigredkitchen.com So let’s just cut to the chase – what about making all your meals in a jar?! Via: runwithglitter.blogspot.com There isn’t a child on earth who wouldn’t be wowed by these: rainbow cupcakes baked in a jar. Via: flickr.com
Orgasmic Mac ‘n’ Cheese Inspired by the Mac-n-Cheese Off, we’re eating an earthy ode to mac-n-cheese. This dish is made with a bechamel based sauce that’s filled with herb goat cheese, sharp cheddar, parmigiano reggiano, sauteed shitake and crimini mushrooms deglazed with sherry vinegar, truffle oil, fresh rosemary, thyme, and sage. Since the actual macaroni and cheese is extremely rich, we went with a crispy top-layer made from panko and parmigiano reggiano rather than the standard ooey gooey cheesey top layer. this is not from a box T: I gotta say, Amanda, this mac and cheese was out of this world. I believe it came from another planet. it was outrageously tasty.A: why thank ya, mister T! mac and cheese happens to be one of those foods that i find totally decadent and just absolutely love (when it’s made well).T: you know, i grew up eating boxed mac and cheese like 95% of the time. i never had much real mac and cheese. and where on earth would we find a truffle costume! mac-n-cheese-off Begin the cheese sauce.
Apple Cider Pancakes + Cinnamon-Sugar Topping For more recipes like this one, check out my new blog, Set the Table at Around this time of year, I am conditioned to expect fall weather. Cooler temperatures, the slight change in the shade of maple leaves, and the crispness that suddenly hits the air. Warm mugs of hot apple cider become a daily indulgence and I cannot help but love every ounce of what the season has to offer. That’s all thanks to growing up in Minnesota, where the seasons, though unpredictable at times, come in the appropriate month. For the past 3 years, I have been constantly disappointed that the temperatures still rise above 90 F and that the humidity has yet to subside. When autumn does finally arrive, I feel a sense of release. Autumn in Minnesota always means taking a trip to our local apple orchard which is conveniently located a mere 15 minute walk from the house I grew up in. I’m still waiting for the wind to bring with it cooler, more comfortable temperatures. 1 cups dry pancake mix
Guinness Braised Shortribs The rest of this great meal was Guinness braised short ribs, and potato-celery root horseradish mash. These 3 components went amazingly well together, tied with guinness, thyme and balsamic. This was a classic meat and potatoes, but it was elevated to steakhouse quality with simple tweaks and flavors. The meat was so tender and fell apart on your fork. 1 pound of short ribs per person is a good amount. Pat them dry, salt and pepper nice, then dust with flour. This is the beginning of the braising liquid. The pan needs to be super hot to brown all the sides. It was a can of Guinness, half cup of balsamic, and half cup of beef broth. Brown all sides, all SIX sides. Get all that goodness in the pot. This thing is ugly. And hard to peel. The celery floats, the potatoes sink. Butter, garlic and horseradish in the potato mixing bowl. After we took the beef out of the braising liquid, we removed everything else and reduced the liquid until it became thicker and more flavorful.
Recipe Index Here are the recipes, the outcome of my explorations, and our journey. “Cooking is an art and patience a virtue… Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing – love. “Life itself is the proper binge.” ― Julia Child It is time for you to begin your journey… “I am not a glutton – I am an explorer of food”. ― Erma Bombeck They make their way out of my kitchen to the world, only after they are tested and approved by family and friends. “You can’t just eat good food. See them as a framework on which you can create your own. “Tomatoes and oregano make it Italian; wine and tarragon make it French. The recipe is best when it is approved by your own passion and your senses. “The only real stumbling block is fear of failure. I have grown up surrounded by fabulous food, good cooks and heart warming stories. “No one who cooks, cooks alone. and finally…