Thug Kitchen If you’ve gone all summer without drinking a single slushie, take the rest of the day off and whip up this refreshing motherfucker right here. The watermelon and cucumber in this shit help soothe inflammation and the mint will keep your breath on point. FUCK IT. Splash some vodka in there if you want to take tomorrow off too. 3 pounds of watermelon (seedless is best but some seeds are cool) ½ cup skinned, chopped cucumber juice from 1 lime (about 2 tablespoons) 8-10 fresh mint leaves ¾ cup coconut or tap water 1 teaspoon agave, maple syrup, or honey (optional) Cut away the rind and chop up the watermelon flesh into pieces no larger than a quarter. When the watermelon chunks are frozen add them along with the cucumber, lime juice, mint leaves, and water to a blender and blend until it is all smooth and icy. Had a rough day? Makes about 2 ½ cups of sweet summer slush, enough for 2 people who need to chill the fuck out.
Healthy Soup Recipes – YouBeauty Getting healthy entails more than saying no to those donuts at your morning meeting and hitting the gym four days a week (although that helps). It also means making sure your diet is abundant in superfoods—Mother Nature’s powerhouse crops. And what better way to get those nutrient-packed ingredients than in a delicious, hearty soup? QUIZ: Is Your Beauty Aging Too Quickly? By tossing fresh vegetables and legumes into a big pot and letting them simmer, you can nourish your body with healthy nutrients that have been linked to lowering your risk of diabetes, heart disease, cancer, blood pressure and high cholesterol. Bonus: Some of these foods may even boost your skin tone and act as a fountain of youth. Black Beans for Cancer PreventionWant to stay healthy? MORE: Why You Should Load Up on Legumes Black Bean Soup By Jim Perko, YouBeauty Culinary Expert Read More Directions:In cook pot on medium heat, add oil and sauté onion until transparent. MORE: 10 Foods (Surprisingly) Full of Vitamin C
Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description
Individual Parmesan Hash Brown Cups I made these hash brown cups to serve at the bridal shower brunch I co-hosted a couple of weeks ago. They accompanied quiche (made by my friend Becky), Mango Fruit Salad Salsa with Sugar and Spice Tortilla Chips, and Make-Ahead Sticky Buns. I love hash browns with a crispy exterior and moist tender interior. By cooking these hash browns in muffin tins, a large part of each individual serving forms a crispy, brown crust around the cup shape of each muffin portion. Use mini muffin pans for bite-size morsels. Step 1. You also need shredded potatoes. Step 2. Step 3. view on Amazon: my nesting mixing bowl set Step 4. Step 5. view on Amazon: 6-cup regular size muffin tins - I prefer 2 of these pans over one pan with 12 cups for more flexibility in a crowded oven & for making smaller batches.mini muffin tins - bite sized for appetizer platters and a healthy substitute for tater tots. Step 6. Step 7. Step 8. Crispy on the outside, moist and tender on the inside. For breakfast, brunch or dinner.
15 Minute Udon Miso Noodle Soup Monday, July 19, 2010 Fast food Japanese style! Start to finish, this healthy and light Japanese Udon Miso Noodle Soup takes less than 15 minutes. Udon noodles are white, fat ‘n slighty chewy, wheat-based noodles from Japan. You can find them in the refrigerated section of your Asian grocery store and many regular grocery stores. The type of mushrooms I used in the recipe is called shimeji mushrooms, or white beech mushrooms. What makes this udon miso soup so flavorful is the addition of miso. Here’s a short video of how to make Japanese Udon Miso Noodle Soup with a great tip on what NOT to do with miso. So this recipe is from Cat Cora’s Classics With a Twist cookbook. Since I was in NYC when Cat was in Tampa, my assistant attended and got a chance to interview her. Store fresh udon noodles in the refrigerator or in the freezer. Leave a Comment
Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado Before we talk burgers, let me tell you what I’m doing. I’m eating some blueberry yogurt pretzels (which are oh-so awesome… but would be even awesomer if they were really coated in yogurt and not white chocolate disguised as yogurt) and drinking a san pellgrino aranciata that is spiked with um… vodka, malibu and tequila. With those pretty perfectly square ice cubes. I know. But what is up with all of these flavors? I mean, it was great, if you’re into that sort of thing that includes plastering yourself to the couch for so long that your body forms an identical indentation that’s semi-permanent, and ordering pizza Friday night which not only was dinner, but then also became lunch and then uh, dinner again on Saturday. I wish I could be all “ohmygosh, it was so rainy and cozy all day Saturday and I just got so caught up in my book that I read then entire thing while sitting in my plush velour chair in my special corner of the room that I have all to myself”… but no. Welcome to my life.
GORDON RAMSAY RECIPES | Parmesan-Panko Crusted Halibut Parmesan-Panko Crusted Halibut by Pam on October 18, 2012 Our good friend Jake gave us some halibut he caught while in Alaska. Drizzle the olive oil and lemon juice over both sides of the fish then season both sides with sea salt and freshly cracked pepper, to taste. Line a baking sheet with tin foil. Combine the panko crumbs, Parmesan cheese, fresh parsley, garlic powder, sea salt, and freshly cracked pepper, to taste together on a plate. Place the baking sheet into the refrigerator for 20-30 minutes. Preheat the oven to 450 degrees. Red Tricycle Nomination: I have been selected as one of the finalists in the Most Awesome Fantastic Family Recipes category in the 2012 Red Tricycle’s Totally Awesome Awards. If you feel like it, click HERE to vote for me. The voting period runs for the next seven weeks, from October 14 – November 30. Print Parmesan-Panko Crusted Halibut Yield: 2-4 Prep Time: 10 minutes plus 20 minutes in the refrigerator Cook Time: 15 min.
Bok Choy Recipe Friday, January 9, 2009 photo of Bok Choy (learn about bok choy) – so vibrant and tender! I’m going to tell you to do something that is totally contrary to many Asian cookbooks out there. Okay, ready? Cold Wokky, Very Garlickky. The problem with using a very hot wok or frying pan to stir fry with minced garlic and ginger is that you’ll probably burn it. If you had used a hot wok and hot oil, you only get a few seconds before they burn. Bitter. Bitter can be good sometimes – I LOVE bitter. Now, I do want to say that the rules for cooking meat in a pan or wok are different – (that’s another lesson that I’ve written extensively about at Simply Recipes.) Young grasshoppa, let me show you the way. Start by trimming the bok choy stem off – don’t trim too much – just the end. But leave the tender baby that’s in the middle of each bok choy! Place wok or frying pan on your stove and pour in the cooking oil. I really mean it! Pour in broth, water or wine over the bok choy. That’s it! Leave a Comment
Lasagna Timpano I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. It's important to press things down as you go. In my opinion, it can't be lasagna without at least a little ricotta! I painted on some alfredo at the end as a glue. All sealed up. After baking. The flip is always a scary moment. Unveiling. A thing of beauty. Cutting is another tense event. Glorious! I still can't believe how great this came out and how awesome it actually tasted!
Montreal Steak Seasoning Recipe Difficulty:Easy | Makes:About 3/4 cup Montreal steak seasoning combines the British love of beefsteaks with the French flair for seasoning. It’s excellent on steaks and potatoes. 2 tablespoons paprika2 tablespoons crushed black pepper2 tablespoons kosher salt1 tablespoon granulated garlic1 tablespoon granulated onion1 tablespoon crushed coriander1 tablespoon dill1 tablespoon crushed red pepper flakes Combine 2 tablespoons paprika, 2 tablespoons crushed black pepper, 2 tablespoons kosher salt, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, 1 tablespoon crushed coriander, 1 tablespoon dill, and 1 tablespoon crushed red pepper flakes, and mix well. This recipe, while from a trusted source, may not have been tested by the CHOW food team.
Spiced Red Lentil, Tomato, and Kale Soup This is the kind of soup with broth that tastes just as good, if not better, than the actual add-ins. Is it normal to want to guzzle the broth? Well, it is now, my friends. It’s actually a miracle I have any taste buds left because I’ve burned my tongue so many times since dedicating the last two weeks for cookbook soup makin’. After concocting 6 different soups and stews my freezer is very happy. Chili powder, cumin, coriander, smoked paprika, and cayenne pepper create a downright irresistible flavourful broth bursting with nutrition. Since most vegetable soups don’t hold me over very long, I added a cup of red lentils to amp up the protein (and fibre). Spiced Red Lentil, Tomato, and Kale Soup Email, text, or print this recipe 2 years ago: Pumpkin Butter Oat Squares 1 year ago: Vegan Lasagna with Basil Cashew Cheese Yield: 5.5- 6 cups Ingredients: 1. 2. 3. 4. …and in the words of Stephanie Tanner, whoa baby!
Pizza Cake How do you make bread even better? You stuff it with pepperoni and cheese. Then, you bake it in a bundt pan that allows you to pull off little chunks and dip them in pizza sauce. This is the perfect thing to bring to a party (and I did, where it disappeared quickly!) This bread takes a little bit of time to prepare, but in about half an hour I had filled my bundt pan with little dough balls, each with a piece of pepperoni and cheese stuffed within it. My new definition of bliss: warm dough with a cheesy center and a bite of pepperoni. Pepperoni Pizza Monkey Breadfrom Confections of a Foodie BrideIngredients: -2 cloves garlic, thinly sliced -4 tbsp butter -2 lbs pizza dough (I used 2 balls of Trader Joe's fresh dough) -6 oz. mozzarella cheese, cut into small cubes (about 48 pieces) -pepperoni (about 48 slices) -2-3 cups marinara sauce for serving Directions: 1. 3. 4. This post is linked to Eat at Home.
A Summery Spread That's As Cool As A Cucumber hide captionBenedictine is a combination of cream cheese, cucumber and onion. It may sound odd, unless you're from Kentucky. Erica Peterson/WFPL Cream cheese, cucumber juice and a touch of onion. That may sound like an unlikely combination, but Benedictine is a Kentucky favorite. Gwynne Potts, a self-proclaimed aficionado, says it's delicious. "The best thing to eat Benedictine on is just white bread," Potts says. Potts, who grew up in Louisville, Ky., has been enjoying the creamy combo for six decades. "We couldn't imagine having lunch without Benedictine," Potts says. Years later, that's still pretty much the case. Benedict opened a tearoom on downtown Louisville's South Fourth Street in 1911. Susan Reigler, a former restaurant critic for Louisville's newspaper, The Courier-Journal, wrote the introduction to the re-release of Benedict's Blue Ribbon Cook Book in 2008. "I think it's just very different. "Mine is really about ... celebrating the cucumbers," Cary says. 1 teaspoon salt