Southwest Quinoa Sliders with Avocado Cream Sauce Healthy, hearty and such a crowd-pleaser! Ugh, I have the Monday blues. It doesn’t matter that this is a short work week – Mondays will always be Mondays. Although I am pretty freaking grateful that I have Thursday and Friday off. Now if only I can survive the grocery store tonight. I have some last minute things to pick up so I can make this stuffing with jalapeño cornbread. Speaking of Thanksgiving, I am so grateful that I have a menu finalized! Now you’re probably wondering why on earth I would post quinoa sliders today. And that’s exactly what this recipe does. Southwest Quinoa Sliders with Avocado Cream Sauce Healthy, hearty and such a crowd-pleaser! Ingredients For the avocado cream sauce 1 avocado, halved, seeded and peeled 2 cloves garlic 1/3 cup Greek yogurt 1/4 cup fresh cilantro leaves Kosher salt and freshly ground black pepper, to taste Instructions
Perfect Buttercream | stetted You know the scene – you’re at a party, and it’s time for the cake to be served. The cake sure looks beautiful, but the frosting … well, you never can tell with frosting. On the cake it all kind of looks the same. The flavor is a mystery. Will it send you running for your toothbrush with its sweetness? Both can ruin a good cake and cause people to doubt the skills of the cake baker. Last week I was roped into asked to coordinate last-minute baby shower for one of our temps whose last day was Friday. Megan’s Perfect Buttercream makes enough to fill and frost a 9-inch two-layer cake 2 sticks (8 ounces total) butter, softened 6 cups sifted powdered sugar 4 tablespoons milk (I use whole) 1 tablespoon vanilla extract 1 teaspoon almond extract Dump everything into a large bowl (preferably stand mixer bowl with whisk attachment). * Tip – the trick to getting smooth frosted cakes is to frequently scrap off excess frosting and dip your spreader into a cup of warm water, then continue spreading.
My Favorite Chocolate Chip Cookie A while back I posted THIS picture on Facebook and Instagram. It was just a picture of some ‘Plain Jane’ chocolate chip cookies I was making on a random Saturday. But people were interested… I had no idea you guys still cared about a recipe for a chocolate chip cookie. Here I am, in the kitchen day after day trying to come up with ridiculous combinations of candy and butter to wow you, and all I needed to do was make a stinking chocolate chip cookie. I have a lot to learn. So today I am going to give you MY favorite recipe for chocolate chip cookies. Here’s the thing. That is all. So here you go…My Favorite Chocolate Chip Cookie Recipe. Honestly, it’s simple. My slight variation is the addition of a little dark brown sugar…not too much, just a little to give it some extra depth, mini chocolate chips and also, I only use coarse sea salt. I’ve been using coarse sea salt in my cookies for about 10 years now…it happened on mistake, honestly..long before I even knew what a baking blog was. Notes
Beef and Guinness Pie Recipe Happy St. Patrick’s Day! I don’t usually celebrate St. Patrick’s Day, but this year I thought I’d make something Irish themed. I have a thing for beef stew. Having never tasted beef stew as a kid, I don’t have any nostalgic memories of how beef stew should taste. You really can’t go wrong with tender, slow-braised beef, carrots and mushrooms in a savoury gravy topped with golden brown puff pastry. I am beefy, I am Irish: I AM BEEF AND GUINNESS PIE!
The Last Iced Coffee Recipe You'll Ever Need! I love Iced Coffee. No... I Love Creamy Iced Coffee. I Love Creamy and Sweet Iced Coffee. But... After literally years of trying, I have found it! I'm gonna show ya how! First... You do NOT want to brew a normal pot of coffee for your iced coffee. Iced Coffee Concentrate. Ingredients- 1 gallon water (I buy a gallon of drinking water)1 lb bag of your favorite rich coffee (course ground if ya can get it)Coffee filters or several layers of cheeseclotha fine mesh strainer.a large bowl pitcher (big enough to hold a gallon)Directions- Pour gallon of water into your large bowl.Dump the entire bag of coffee into the water/bowl.Stir to make sure all grounds are saturated with water.Walk away, for 12 hours or overnight.line a mesh strainer with a coffee filter or several layers of cheese-cloth, set the strainer on top of your pitcher.Pour (or ladle) your coffee mixture into the strainer. Sweet Cream You can read how I stumbled onto the "Sweet Cream" recipe on my Blog"The Homesteading Housewife" HERE
Roasted Red Pepper Penne I promise that I am showing you the 4th post (in a row) full of red food with good reason. As a self-proclaimed tomato sauce hater, I’ve just about had enough. Enough tomatoes, enough sauce, enough chili… enough enough enough. I have two giant tubs of chili frozen in my freezer, and at this rate I’m hoping they will stay edible for two full years. They truly are giant and I sort of just want to chuck them in the trash. But at any rate, I did manage to make this pasta dish last week for dinner that I’ve been dying to share with you, red or not. You won’t find me eating raw peppers anytime soon, but I do really love them roasted on top of things like pizza and pasta. We have especially been loving roasted reds lately. And I got in on this too when I started slicing squares of fontina and topping them with the peppers then laying both on buttered toast. Roasted Red Pepper Penne serves 4 2 large red peppers 3 cloves of garlic 1/3 cup parmesan cheese 4-5 basil leaves, torn 1/8 teaspoon salt
Our Top 20 Posts of All Time As of this writing, we’ve written somewhere North of 600 posts for From Away. While there’s a ton of content out there on the site, and we hope you’ll get to read it all eventually, we realize that it may be tough for new readers to digest it all at once. As a way of introducing ourselves, we wanted to put together this roundup of the 20 most popular posts on our site of all time, as determined by the total amount of traffic per page. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.
Chinese New Year: General Tso’s Chicken It’s difficult to imagine that anyone in China has ever eaten anything even remotely resembling General Tso’s Chicken. Even the origins of the dish are a little murky. Ostensibly a delicacy with origins in the Hunan province (though Hunan cuisine doesn’t typically feature very much sweetness, opting instead for sour flavors), and named after General Tso Tsung-tang, the dish’s “history” reads like the stuff of legend, or at least, the stuff from the back of an imaginative Chinese restaurant menu in NYC. In the United States, however, it is the number one selling item in Chinese takeout restaurants; often, a combination of heavily-breaded overcooked chicken tossed in a thick, gloppy, sickeningly-sweet brown sauce, with a few dried chiles thrown in for good measure. I had never been exposed to the dish until my first year in college, where the school’s hospital-style dining program was wildly out of sync with its high tuition. Today, everything changed. Ingredients Method
The Ultimate Banana Bread - It's a Keeper My almost-four-year-old sous chef was very eager to help me bake. Together, we mixed together all of the ingredients and mashed the bananas (this was Joey’s job!) exactly as the recipe called for. When making a new recipe, I like to make it exactly as it’s written the first time around — just to see how it turns out. This recipe makes two loaves of bread. It’s a KEEPER, KEEPER, KEEPER! chips! As I sit down to write this post, I have a slice of this ultimate banana bread and a cup of tea. Ultimate Banana Bread Compliments of It’s a Keeper Original Recipe From: Southern Living Magazine www.itisakeeper.com Bread3/4 cup butter, softened 1 (8 oz) package cream cheese, softened 2 cups sugar 2 large eggs 3 cups all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1-1/2 cups mashed bananas (about 4 medium) 1/2 tsp vanilla extract 1 cup chocolate chips (optional) 6 Tbs flour loaf pans. Using and electric mixer, beat butter and cream cheese until creamy.