Mango Pomegranate Mousse “Has an hour really passed?” I ask myself glancing at the clock. I shrug and get back to my computer screen. The hour melts into 2 without notice. I have to tear myself away from the computer. As I am only about 5 weeks away from meeting my litte one, I have been in nesting mode. This recipe was born out of inspiration from a pin that Katherine originally pinned for Mango Pudding. Besides being easy to make, these desserts are no bake, can be made ahead of time, filled with all the wonderful flavors of summer with mango and coconut milk and fall with pomegranate syrup and pomegranate seeds. And, don’t forget, I have become a bit of a Pinterest addict and find it a wonderful way to organize all my bookmarks and find some wonderful inspirations. Recipe Type: Dessert Author: Beth Ebin Prep time: 15 mins Cook time: 2 hours Total time: 2 hours 15 mins Serves: 6 The individual desserts are light, delicious and highlight the best flavors of both summer and fall.
Bacon Guacamole Grilled Cheese Sandwich A guacamole grilled cheese sandwich has been on my to try list for a while now and since I was making the bacon guacamole on the weekend I figured I would just pick up double the ingredients and make both. The basic idea behind this grilled cheese is quite simple and it started out with just adding guacamole to a grilled cheese but with the success of combining salty bacon-y magnificence with cool and creamy guacamole I could not resist adding a few slices of bacon to the sandwich. I also had some leftover corn tortilla chips from dipping on the weekend so I decided to crumble a few of them and add them to the sandwich for texture. Like all grilled cheese sandwiches this one is pretty easy to make though you want to try to remember to pull the guacamole out of the fridge early so that it can come up to room temperature before adding it to the sandwich. Does this grilled cheese sandwich look good? Bacon Guacamole Grilled Cheese Sandwich Servings: makes 1 sandwich Printable Recipe Directions
How to Grill Vegetables Like a Pro Vegetables come to life on the grill. Heat works to caramelize the natural sugars and juice in vegetables; combined with smoky grill flavor they equal mouthwatering taste. In fact, once you grill vegetables, you’ll never want to return to frozen, microwaved versions that lack taste and texture. Here are the basics of grilling delicious vegetables. <a href=" src=" alt="Grilling Vegetables - How to Grill Peppers" border="0" /></a><br />Source: <a href=" Close Embed Image <a href=" src=" alt="Grilling Vegetables - How to Grill Corn" border="0" /></a><br />Source: <a href=" Grill Temperatures Vegetables are best grilled on medium or medium-high temperatures. Grilling Vegetable Basics Sources:
Sex in a Pan Sex in a Pan – crazy name for a dessert, but it’s one of the best desserts you’ll ever have, it’s mostly a pudding dessert with a crunchy pecan bottom crust. Don’t laugh at the name of this dessert! OK, you can laugh, it is funny. I have no idea why it’s called sex in a pan, maybe because it’s so good. I remember a long time ago, before I was married, and used to live on my own, one weekend my friend came over and she introduced me to this dessert. I had no idea what it was, but she promised me I was going to love it so we made it. Oh my God, it was unbelievable. I was in love, I had never had anything like it before. Here’s what the layers look like. I just had to share this wonderful dessert with you. Update: Since I originally wrote this post, I’ve made sex in a pan numerous time since it’s a favorite at my house. Sex in a Pan Author: Jo Serves: 10 servings Ingredients Crust 1 cup pecans, chopped 3 tbsp white sugar ½ cup butter 1 cup flour Cream cheese layer Vanilla pudding Chocolate Pudding
14 No-Bake Desserts For Summer Pies and cakes are great once you've made them, but do you feel like turning on the oven on a hot August day? No? Us either. Icebox Cakes (and More) Cardamom Lee's Cake: "Red wine, butter, milk, and chocolate all pair beautifully with cardamom" for a "peculiar but delightful cake." Lime Cracker Pie: Lime juice, condensed milk, Ritz crackers, and you've got dessert. Red, White, and Blueberry Icebox Cake: The Fourth of July may have passed, but this berry-layed, Nilla Wafer-based icebox cake is still perfect for the season. Blackberry Pistachio Icebox Cake: Pomegranate molasses and rose water make this simple-to-prepare blackberry cake a good deal more sophisticated. Chocolate-Chile Icebox Cake: Chile powder and cayenne add a serious kick to a no-bake chocolate dessert. Eton Mess: Crumbled meringues and cream top strawberries for a fluffy, haphazard pile of dessert. Turrón de Chocolate): Crumbled biscuit cookies in chocolate: our kind of dessert. Frozen Treats
Phyllo Isn't Scary - FOOD ON THE FOOD Okay, let’s cut the chitchat and get to a recipe for a change. It was my dad’s, um, 49th birthday over the weekend, so I had to get off my lazy butt and make him some baklava. His words, not mine. This is one of the very best things that I make, so you can pretty much stop reading me after this (finally, right?). Baklava isn’t particularly hard. For shame, Baklava. Phyllo can be found in the freezer section, usually near the frozen pie crusts and such. Use whatever nuts or spices your heart desires. Witchcraft. Baklava I like to clarify the butter and make the sugar syrup ahead of time so everything is ready to assemble when opportunity strikes. 1 package phyllo dough, defrosted3 sticks butter Syrup:2 cups sugar1½ cups water1 Tbsp. lemon juice2 Tbsp. corn syrup Filling:1 10-oz. bag finely diced walnuts (2½ cups)½ cup sugar1 tsp. cinnamon1 tsp. cardamom Melt butter. Place sugar, water, lemon juice, and corn syrup in a small saucepan. Preheat oven to 350ºF.
Honey Glazed Chicken and Bacon Bites I had an idea. Actually, it was more like my three hundred and forty-sixth idea for this month and I now have the hips to show for it. No biggie, I consider it a small sacrifice for eating food that tastes this good. So I asked myself: “Would it be a really crazy idea to wrap loads of bacon around chicken strips and brush them with a spruced up honey marinade?”. Why yes, Kay, it would be. See, now that’s what happens when you blog from your desolated home or kitchen (in the burbs). Anyway, it turned out nothing short of a phenomenal idea that I simply have to share here in my little corner of the www. Ingredients: 1 pound boneless chicken breasts 20 thin bacon slices 3 tbsp honey 2 tsp coarse mustard fresh lemon juice Optional: salt Directions: Cut the chicken breasts—or fillets, as we call them here—in thin strips. Note: I’m using the Dutch equivalent to bacon in this recipe. Grab a bowl and combine 3 tbsp honey with 2 tsp coarse mustard. Squeeze in some lemon juice.
cookingwithjanica Living here in California has many advantages, one of my favorites being the abundance of fresh avocados available to you practically year round. If you think you know avocados and haven’t had an organic one from a local California farmer, well then you just don’t know. Before, I would grill them with just a little olive oil and lemon juice all the time for a snack. Ever since I had them cold and marinated this recipe has become my go-to. Try it for an easy, guilt-free, high-protein snack. Ingredients: 2 Tablespoons Olive Oil 2 Tablespoons Soy Sauce (I prefer Tamari Organic) 1 Tablespoon Lemon Juice Coarse Pepper Mix the oil and soy sauce together in a small dish. Equally spread the tops with the lemon juice. Coarsely grind some black pepper or the top. Cookie Monster: White Chocolate Macadamia Cookies [Photographs: Carrie Vasios] Do you remember your first crush? I do. He was a tall, dark-haired boy who worked at my local bakery. Looking back, it's no surprise that I fell in love with the kid who sold me cookies. Though my cookie man is long gone, no doubt having become a Nobel laureate, I still eat these cookies frequently. Keeping the macadamia nuts roughly chopped creates a satisfying crunchy contrast.
Sweet Hacks: 10-Minute No-Bake Lime Cracker Pie [Photos: J. Kenji Lopez-Alt] My wife doesn't bake much, but she's got a few tricks up her short sleeves. Let me explain with a story that is most likely true in fact if not in detail: A couple Thanksgivings ago, I was doing my usual messing about in the kitchen, slicing brussels sprouts, mashing potatoes, simmering gravy, flipping birds both literal and figurative. It's ironic, then, that when the turkey was done eaten and dessert finally rolled around, my wife pulled out a pie that she'd not only somehow managed to make without setting foot in the kitchen, but that also somehow got completely downed before the sweet potato pie was even half gone. "What's this madness?" "You're just jealous because my dessert was better than yours." "Silly wife! "True, but there is a first time for everything. "Touché. Turns out that it's a variant of a key lime pie—that is, a quick cheaty custard made by stirring together heavy cream, sweetened condensed milk, and lime juice. Get the Recipe
Rhubarb Strawberry Tiramisù Home >> Recipes One of my most successful summer desserts. You are used to see die-hard-traditional dishes on FXcuisine.com. Rhubarb-Strawberry Tiramisù500gr / 1lb rhubarb 500gr / 1lb strawberries 1 vanilla pod A drop of orange-rind-flavored brandy such as Grand Marnier 1 pack (200gr / 0.5 lb) finger biscuits (Biscuits roses de Reims, biscuits à la cuillère, Pêlerines) 4 eggs 100gr / 3 oz sugar 500gr mascarpone Mascarpone [masskarrPOnay] is manufactured by mixing cream with tartaric acid. Peel the rhubarb where it is thickest. Discard the skins and trimmings. Using a sharp knife, cut the rhubarb in 0.5cm/ 0.2'' slices. Place in a saucepan with only 1 tbsp water, not more, and a vanilla bean sliced open and scraped. Flavor with orange rind brandy such as Grand-Marnier. Let's prepare the wonderfully nutritious mascarpone cream that will save us from starvation after the rhubarb-and-strawberry calorie desert. Cream the yolks with the sugar... ... then add to the mascarpone. Whisk together ...