Oven Barbecue - Boneless Beef Or Pork Ribs. Roasting Pumpkin Seeds Article. Acorn Squash Recipe. Peak-Season Map at Epicurious. Homemade versions of Girl Scout cookies. I admit it: We’re Thin Mint addicts in our house. I try to limit the number of boxes I buy each season because they aren’t particularly healthy or earth-friendly. But, I have many friends with daughters in the Girl Scouts, and the Thin Mints are just so yummy. My 7-year-old didn’t even realize there was any other flavor of Girl Scout cookies than Thin Mints. When one of my friends asked him what kind of cookies he wanted to buy from his daughter he said, “You know. Girl Scout cookies,” with a confused look on his face. One reason that Girl Scout cookies hold such a spell over many people is that they are only available for a limited time.
Whether you’re looking to create a healthier version of the cookies that you like so much or you want a way to get your fix during the off-season, try your hand at these recipes for Girl Scout-like cookies. Tagalongs – Baking Bites has a recipe for these peanut butter patty Girl Scout cookies. Italian Food Forever - Italian Recipes! Spiedini alla Salsiccia {Sausage Kebabs glazed with balsamic and fig preserves}
It’s grilling season! And it’s in high gear here at our house. There is something about the smell of the meat {or veggies} wafting off of the grill! You always know when someone is grilling {that can be a good or a bad thing LOL} And who doesn’t love food on sticks? I mean really, you put anything on a stick and voila instant hit! These spiedini {which is Italian for kebabs} are no exception! The nice folks from Johnsonville recently sent me a little care package with some goodies to use while grilling {disclosure ; )}. Hubs was pretty happy as he’s the grill master in our house and his grill tongs had seen better days. Edited to Add: Contest has ended. Okay, so what if you’re slightly camera shy? This Week’s Johnsonville GRILLVILLE Secret Code Word is BRATS ! So naturally I put those Johnsonville Sausages to good use and made Kebabs! Learn HOW TO MAKE FIG PRESERVE Baci! Sausage Kebabs Glazed with Balsamic and Fig Preserves What You Will Need: What To Do:
Fettucine Carbonara with Roasted Tomatoes — Our Life In The Kitchen. I’ve been craving Carbonara for a while now but was having a hard time justifying the calories. The willpower was gone when I thought about throwing in some of the surplus cherry tomatoes from the garden. I also planned to make fresh homemade fettucine but I was too lazy busy to get around to it. Enter Plan B. Go to the store for fresh-ish Buitoni. Strike that. They only had one package and I was feeding six of us. Fettucine, a pound of dry or a couple of boxes of fresh or your own homemade.Pancetta, 3/4 poundYellow or White Onion, 1 mediumGarlic, 5 or 6 clovesEggs, 3Cream, 1 1/2 cupsFreshly Grated Parmesan, 1 cupCoarse Ground Black PepperCherry Tomatoes, 2 dozen or so Put the water for the fettucine up to boil.
Dice the pancetta. Rinse the tomatoes and spread them on a baking pan. Fry up the pancetta in a large saute pan. While the pancetta is cooking and the tomatoes are broiling, slice the onion and chop the garlic. Whisk together the eggs, cream and cheese. Add the pancetta… A Tasty Recipe: Stuffed French Toast – Tasty Kitchen Blog. Since Ree is somewhere in D.C. right now with her gushing armpits (sorry for that visual on a cooking blog), we’ve invited a very special guest to host the Tasty Recipe post this week. Quite coincidentally, this lovely lady was also our very first member featured here in the Tasty Kitchen blog. She’s fabulous in so many ways, and we’re so glad to have her here. And boy, has she picked a great recipe to share with us today.
Take it away, Alice! French toast is one of my most favorite foods to eat any time of the day. Here’s a list of everything you need: a loaf of French or Italian bread, eggs, milk, butter, cream cheese, cinnamon, and jam or fresh fruit (if you’re like me, you’ll use both). Before you can invite me over for breakfast, you’ll need to know how to make this. I decided to go with strawberries for the filling. Wash the strawberries, remove the stems, and cut slices in each one. Next, macerate the strawberries, which is fancy way of saying add a little sugar and mix it in. §. Big Red Kitchen: Little Peach Cakes. More Food Crafts:Chocolate Covered Strawberry Mallow CandiesRainbow Cupcakes with Rainbow FrostingCandy Cake The title of this post sounds like a term of endearment someone may bestow on a cute little child, but no, the photo is a shot of my Little Peach Cakes made this morning for when my niece and nephew come over to play.
My own children were amazed at how real these little cakes appeared. They were almost too cute to cut into and eat but everyone loves a fresh peach right? I had spotted these in a magazine years and years ago (maybe Southern Living?) A piece of cinnamon stick and a peppermint leaf complete the finishing touches. Little Peach Cakes What you will need: 2 Wilton Mini Ball Pans1/2 Duncan Hines Yellow cake mix, 1/4 cup butter, 2 eggs, 1/3 cup milkred liquid food coloringyellow liquid food coloring3/4 cup granulated sugar, divided1 cinnamon stick6-12 fresh peppermint leaves12 whole almondsOne batch Buttercream Frosting Ice cream or sorbet, optionalRaspberry sauce, optional 1. Strawberry Crostada. Now I Can Die Happy. — Buns In My Oven. The other day I was browsing Foodgawker trying to decide what to make for Father’s Day dinner and I came across a gorgeous picture for a Strawberry Crostata and knew that I had found my dessert. I don’t make a lot of fruit desserts or pies, so I wasn’t sure what to expect out of this, but I needn’t have worried.
This turned out delicious and nobody even knew that I used a store bought pie crust. Until now. Darn it. Let’s make this, shall we? First things first, hull and slice 1 1/2 pounds of ripe, juicy strawberries. Grab 8 ounces of softened cream cheese and mix it up with 2 tablespoons of flour, 2 tablespoons of sugar, and 1 tablespoon of vanilla. Now, either make a pie crust or buy it in a box at the grocery store. Lay your pie crust flat on a baking sheet lined with parchment paper. Pile your strawberries on top. You’ll have quite a pile of berries, but they’ll bake down. Work your way around the crust and fold the edges over about every inch or so. Strawberry Crostata. Ingredients. Strawberry Crostata « Just Eat It.
It’s my favorite grocery store time of year: the time when strawberries are absurdly cheap. “Buy 1, get 2 free!” “3 containers for $5!” “Strawberries: $1.50!” Music to my ears, I tell you. I can put something besides frozen blueberries in my oatmeal every morning! I love strawberries. When I was in Peace Corps in Moldova, I screened potential host families based on what kinds of fruit they grew, since the only fruits you got were literally the ones that grew in your back yard. With that, I give you my first official spring/summer dessert of the season! I’ve already made plans to go strawberry picking once the season is upon us, and I can guarantee that this will be the first of many strawberry posts throughout the spring and summer! Strawberry crostata I’ve given you the full recipe below for the pastry, since you can just break off a handful and keep the rest for later. Fruit filling : (enough for a two person crostata) 2 handfuls of strawberries, rinsed, hulled and diced 1.5 tbsp flour.
Asparagi con Prosciutto Crudo {Roasted Asparagus wrapped in Pros. Asparagus are plentiful right now and I am taking full advantage of that. We LOVE asparagus and I’m always trying to find new ways to enjoy it. We’ve shown you how to make Asparagus alla Paper Bag {yes it really is cooked in a paper bag!} And Grilled Asparagus {which are ah-mazingly sweet & caramelized} Now we’re shaking things up by roasting and then wrapping with PROSCIUTTO?
Glorious glorious Prosciutto *swoon*. This is a super simple side dish that you can whip up in no time. You’ll want to drizzle just enough olive oil over the asparagus to gently coat it. This is a great way to stretch your Prosciutto dollar. Baci! What you’ll need: 1 small bundle Asparagus - trimmed 8 oz Prosciutto – sliced to wrap around asparagus Extra Virgin Olive Oil – enough to drizzle salt pepper What to do:Preheat oven to 400 degrees. Remove from oven and allow to cool. Buon Appetito! Panna Cotta alla Nutella {Nutella Panna Cotta} This is one of the simplest desserts you can make. And one of the tastiest! All together it takes about 10 minutes to put together {yes there is the 2 hours in the fridge to set up but that’s not really putting together time in my book LOL}. How’s that for easy peasy ; ) I love Panna Cotta.
Panna Cotta is Italian for cooked cream and that’s exactly what this is. One you have the basic recipe down the flavor possibilities are endless. Naturally my first flavor addition of choice was what else…NUTELLA! Come on, you’re not surprised by this right! Panna Cotta is such an unassuming dessert. You can use custard cups, ramekins or even little brioche molds (that’s what I used here, I just love the sweet little shape, so purty!) Ah Nutella how I LURVE you.
AND Nutella if you’re out there and need a new spokesperson you can email me at paula@bellalimento.com wink wink ; ) Hey it doesn’t hurt to throw things out there right? Baci! What you’ll need: Buon Appetito! Scrumptious Photography. I was very excited this week because the TWD recipe, chosen by Di of Di's Kitchen Notebook, called for raisins flamed in rum. I figured that there would be some huge fireball in my kitchen, curling and rising and almost singeing the ceiling. As it turns out, the flame was tiny and blue and you couldn't see it unless you were looking straight down into the pan. Still kinda cool, but not nearly as dramatic as I'd imagined ;) Anyway, the rest of the recipe was pretty straightforward. As for the raisins, I normally don't like 'em in desserts at ALL, but I think they were a welcome addition here. --recipe--French Chocolate Brownies makes 16 browniesAdapted from Baking From My Home to Yours by Dorie Greenspan Getting ready: Center a rack in the oven and preheat the oven to 300°F. 1. 2. 3. 4. 5. 6.
Serving: The brownies are good just warm or at room temperature; they're even fine cold. Storing: Wrapped well, these can be kept at room temperature for up to 3 days or frozen for up to 2 months. Orange-Kissed Churros with "Hot" Chocolate Sauce Recipe at Woman. In Praise of Leftovers | Carrot Cake Cookies. I'm here to praise two things--carrot cake cookies and the CCP team I've been coaching for the last three months. Delicious, both. If I saw this photo, I'd be wanting to hear about the cookies first. Exclamations! Pep rallies! And Number Five: they're not cupcakes. Now, please stay around for this. I made these cookies for them. Carrot Cake CookiesAdapted from Epicurious. 1 1/8 cups all-purpose flour1 teaspoon cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 stick (1/2 cup) unsalted butter, softened1/3 cup plus 2 tablespoons packed light brown sugar1/3 cup plus 2 tablespoons granulated sugar1 large egg1/2 teaspoon vanilla1 cup coarsely grated carrots (2 medium)1 scant cup pecans (3 ounces), toasted and chopped4 Tb. candied ginger chopped8 ounces cream cheese1/4 cup honey10 green cardamom pods, seeds removed and crushedGrating of fresh nutmeg Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Whisk together flour, cinnamon, baking soda, and salt in a bowl. Homemade pop tarts. I never had a Pop-Tart until college. I realize that for some people this may cause a shocked reaction on par with my husband’s the time I told him I’ve never watched Goonies before (or Jacob’s, upon discovering the internet). Obviously I grew up under a rock, right? Thus, given my proximity to concrete-like materials you’d think I have been better prepared for the texture of the one I purchased from the vending machine in the basement of my freshman dorm (not at 4 a.m. or anything, either, nope, not this angel!). But I was not. It was like particle board, but even particle board has a fresher aroma.
It took two hands to break off a piece. I understand that if I had toasted it, my experience might have been better. I can’t believe I waited so long to make these. Most recipes I have come across use a pie dough for the pastry but I was really stuck on getting a crust that was a little more sturdy — one with an egg. One year ago: Black Bread 1 additional large egg (to brush on pastry)
Pollo e Asparagi {Chicken and Asparagus} Ah, chicken how I’ve missed you ; ) Yes my love affair with chicken continues. If you like chicken and you like asparagus you’ll love this dish! And especially now since asparagus is in season it’s the perfect time! It’s quite an impressive dish too so not only it is fitting for a family dinner it’s perfect for company as well!
Timing is important on this one, you’ll want to have everything out and ready to go ahead of time. Remember that fancy schmany french word mis en place! Well you want to have your mis en place in place especially with this dish. WHILE your chicken is in it’s first 30 minutes of cooking get ready to get started on your sauce. This isn’t a hard dish so don’t be afraid if you’ve skipped ahead and read the instructions below {btw I STRONGLY recommend that you read the instructions all the way through BEFORE starting on any recipe. You only need enough olive oil to DRIZZLE the chicken with. Baci! What you’ll need: 6 large bone in chicken thighs 2 egg yolks olive oil. Honey Coconut Salmon - All Recipes. Recipes « Another One Bites The Crust. So hot out! How To Make Fresh Spring Rolls. Tonight’s dinner incorporated two ingredients I’ve never used before…and was quite nervous about using!
1. Rice Sticks: Much thinner than rice NOODLES, they are similar to cellophane or glass noodles and take just 3 minutes to cook! 2. Rice Paper Wrappers: The egg roll wrapper’s chewier, rice cousin. If you haven’t guessed – I made Fresh Spring Rolls for dinner! Print this recipe! The good news is that fresh spring rolls are surprisingly fool-proof, thanks to a strong rice paper wrapper that seems rather impenetrable to anything besides a knife and my chompers, and that they are INSANELY, amazingly, delicious! First we start with zee fillings: CucumberCarrotsGreen onionExtra firm tofu (pressed, cut into strips and tossed with some dipping sauce)Rice sticksAvocadoBasil I laid them out next to a clean, dry plate and another plate which I flooded with warm water. I was kind of freaking out because right out of the package the rice paper wrappers are pretty thick, sturdy and…textured? SO good! Mascarpone. Welcome to the Cheese Chronicles!
Yes, my cheese chronicles. I ADORE cheese and it’s about time I started making it myself! I’m starting out with the softer cheeses and will work my way up to the hard cheeses {I’m even trying to convince hubs that we need a Cheese Room in the house, I’ll keep you posted on that one LOL} I thought melt in your mouth Mascarpone would be a good start! Ah, I could seriously just eat this out of the container with a spoon. It’s so light, creamy, luscious.. .ah AND EXPENSIVE! Yes, stinkin expensive! You’re NOT going to believe how easy Mascarpone is to make. It’s pronounced MASK – ARE- PONE – AY. There are a few special things you’ll need to make Mascarpone.
A few observations I made during my Mascarpone tribulations this past week were: I tried making this using a double boiler and didn’t get the same results as using the water bath. Up next will be RICOTTA so stay tuned. Baci! What You Will Need: What To Do: Swedish Meatballs I Recipe. Bell Pepper Egg-in-a-hole › shutterbean. Seasonal fruit and vegetable calendar | Eat Seasonably.
66 Things You Can Can Grow At Home: In Containers, Without a Gar. Panna Cotta al Limoncello {Limoncello Panna Cotta} | bell' alime.