Almost-Famous Broccoli-Cheddar Soup Recipe : Food Network Kitchens Directions Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Add the cheese to the soup and whisk over medium heat until melted. Photograph by Kate Mathis When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Recipe courtesy Food Network Magazine
Chicken Parmesan Rollatini Recipe : Food Network Kitchens Directions Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm. Season the chicken with salt and pepper; place smooth-side down on a work surface. Mix the parmesan and breadcrumbs in a shallow dish. Mist a cast-iron skillet with cooking spray. Per serving: Calories 355; Fat 14 g (Saturated 7 g); Cholesterol 105 mg; Sodium 848 mg; Carbohydrate 15 g; Fiber 2 g; Protein 44 g Photograph by Antonis Achilleos
Slutty Brownies Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins.
Lemongrass Marinated Chicken Breast with Olive Couscous - Recipes - The Nutrition Source Recipe courtesy of Ming Tsai Serves 4 4 skin-on Statler chicken breasts, organic, naturally raised, free range and/or kosher5 stalks lemongrass, minced (white part only)2 shallots, minced½ cup white wine2 tablespoons extra-virgin olive oil, plus more to cook1½ cups instant whole wheat couscous2¼ cups water, boiling¼ cup chopped black olivesKosher salt and freshly ground black pepper to taste Pre-heat the oven to 375 °F. In a large zip-top bag, combine chicken, lemongrass, shallots, white wine and extra virgin olive oil and marinate for 30 minutes. In an oven-proof sauté pan over medium heat coated lightly with extra-virgin olive oil, sear the chicken, skin-side down, until browned. Meanwhile, make the couscous: Place couscous in large, heat-proof bowl. Remove chicken breasts from pan and let rest 5 minutes. Serve family-style by placing chicken breasts over couscous. Nutritional information per serving: Terms of Use
no-bake energy bites I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.
Spicy Coconut Rice with Limes - Recipes - The Nutrition Source Recipe courtesy of Harvard University Dining Services Serves 4 1 cup brown basmati rice1 cup low-fat coconut milk1 cup water1 tablespoon canola oil½ cup minced onions½ seeded and minced jalapeno pepper*1 teaspoon minced gingerJuice and zest from 1 lime *Cooking notes: You can use the entire jalapeno pepper if desired, but the final dish will be hot. Be careful when cutting hot peppers, as the acid can burn the skin. In a medium sauce pan, whisk together the rice, water, and coconut milk. Reduce the heat to low, cover, and simmer for 50 minutes or until fluffy and all the liquid is absorbed. Meanwhile, heat the oil in a sauté pan over medium heat and sauté onions and jalapeno pepper until translucent and tender; do not burn. When rice is finished cooking, add ginger, sautéed onions and peppers, lime zest, and lime juice, stir to combine, and serve. Nutritional information per serving: Terms of Use
Cream Cheese and Cinnamon Crescent Rolls I’m always looking for easy and delicious recipes that can be made quick and with ingredients I already have. This next recipe is one of those. They turned out so gooey and yummy – you will definitely have to try it out for yourself! This little treat has actually become the hubby’s favorite snack on a weekend morning. Cream Cheese and Cinnamon Crescent Rolls Ingredients 1 8 oz. package Pillsbury crescent rolls 1 tub whipped cream cheese 2 TB melted butter 1/2 cup sugar 1 TB cinnamon 1/2 cup powdered sugar (for glaze) 1 TB melted butter (for glaze) 1 TSP vanilla (for glaze) 2 TB milk (for glaze) Instructions Begin by rolling out your crescent rolls onto an ungreased cookie sheet. They will come out super gooey and delicious. Have you made something fun with Crescent Rolls lately? For another fun Breakfast-y type treat, be sure to check out this Cinnamon Roll Cake:
Orange Chicken with Fried Rice Growing up I despised what I knew as Chinese food. What we always got was greasy, over breaded, over sauced American take-out Chinese food. It was terrible. This aversion became a fairly serious problem for me when I was first invited over to my future mother-in-law’s house for dinner. She is from Taiwan and was going to make us home-cooked Chinese food for dinner. With not a little trepidation I took the first bite and, eureka, I fell in love with Chinese cooking. Below is my take on orange chicken with fried rice. Orange Chicken with Fried Rice Serves 4-6 For the fried rice: 3 cups cooked medium grain rice, cooled to room temperature 2 tablespoons canola oil, divided 2 eggs, beaten well 1/2 cup diced onion 1/2 cup diced carrot 1/3 cup diced celery 1 cup sliced mushrooms 1 cup bean sprouts 2 tablespoons light soy sauce In a heavy bottom pot heat about an inch of vegetable or canola oil to about 375F. In a large zip top bag combine the cornstarch, salt and pepper. Serve immediately.
Strawberry Kiwi Fruit Leather | FoodBabbles Maddy has been on a “fruit roll-ups” kick lately. Not the actual name brand kind that I so vividly remember peeling away from a cellophane wrapper when I was a kid. No, Maddy’s been eating the Gerber toddler kind. I don’t feel too bad about her eating them in moderation although if she had her way she would eat the entire box of 5 in one sitting. So the other day while at my in-laws house, my mother-in-law said “I can’t believe you haven’t tried making these from scratch yet.” The other brilliant and wonderful thing about homemade fruit leather is you can make it with hardly any sugar! Just ask Maddy! Enjoy! Strawberry Kiwi Fruit Leather Easy, healthy homemade fruit leather for a guilt-free treat. Ingredients 2 1/4 cups chopped strawberries 2 1/4 cups chopped kiwis 1 tablespoon lemon juice Sugar, to taste (I used 3 tablespoons) Instructions Place the fruit in a saucepan with the lemon juice over medium-low heat.
Creamy Chile con Queso “In Texas you can buy happiness. People generally order it as an appetizer. It’s called queso.” – @TexasHumor It is supposed to be a joke, but I find that chile con queso can, in actual fact, make most people quite happy! This is about as good as homemade queso gets, if you ask me. Creamy Chile con Queso Serves 10 – 12 12 ounces (1 can) evaporated whole milk 2 eggs 1/2 teaspoon cornstarch 1/4 teaspoon, or to taste, hot sauce 2 tablespoons butter 1/2 medium onion, finely chopped 1 jalapeño, seeded and finely chopped 1 Serrano pepper, finely chopped 1/2 clove garlic, finely minced 10 ounces shredded medium cheddar cheese 2 ounces shredded smoked cheddar cheese 1/4 teaspoon salt In the work bowl of a blender combine the evaporated milk, eggs, cornstarch, and hot sauce. In a saucepan over medium heat add the butter. Reduce the heat to medium-low and add the milk and egg mixture. Serve immediately. © 2012, Evil Shenanigans – Baking & Cooking Blog.
cheesy, oozy guacamole bean dip I first had this at a party about 10 years ago. That recipe was my inspiration for this healthier version. We like to make this for football games. My husband Christopher is a huge Cleveland Browns fan. They never really win, but he always roots for them. He dresses our pit bull in a Browns shirt during the games! Reminder: this recipe doesn’t belong in the superhero family, but it’s loads better than what you usually find in party dips. Serves 8 Ingredients 1 (16-ounce) can refried beans3 large avocados3 tablespoons fresh lime juice2 (8-ounce) containers nondairy sour cream1 packet taco seasoning (I use Bearitos, but if you are avoiding all white sugar, make your own mix with chili powder, ground cumin, onion powder, hot paprika or cayenne, and salt)1/2 cup diced mild green chiles, drained1/2 cup sliced black olives, or more if you like 5 tomatoes, chopped2 cups shredded vegan Cheddar cheese Steps Preheat the oven to 350 degrees. Related Stories: Recommended
Baked Potato Salad Last year I visited my family in Houston and while I was there I had my first taste of Baked Potato Dip. It is a concoction of sour cream, mayonnaise, bacon bits, green onions, and cheddar cheese which is served with salty potato chips. Overall the dip is pretty tasty and I have made something similar at home, with fresh cooked bacon in place of the bits, and everyone who has tasted it enjoyed it. Now, let’s fast forward to the present. My husband and I decided to smoke a pork shoulder and, for me anyway, nothing goes better with smoked meats than potato salad. As I was peeling the potatoes inspiration struck. Baked Potato Salad Serves 6-8 4 large russet potatoes 1/2 cup mayonnaise (Dukes is preferred) 1/2 cup sour cream 1/2 cup shredded extra sharp cheddar 1/4 cup chopped chives, divided 8 strips thick cut bacon, cooked crisp and chopped Salt and fresh cracked black pepper In a medium bowl whisk together the mayonnaise and sour cream until well mixed. Fold in the cheese and bacon.
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