Chocolate Wasted Cake Ever since my brother started using the phrase "I wanna get chocolate wasted" from the movie Grown Ups I've been wanting to make this cake for his birthday. Being a chocoholic myself, I had no trouble coming up with ways to fill this cake with layer upon layer of chocolatey goodness. Just looking at this cake, I think you'll agree that it definitely deserves its name. Photo Credit: Ryan Rivera To create this chocolate beauty, I baked two layers of delicious chocolate cake. Then, I drizzled each cake layer with some Kahlua. Then, I completely covered the sides of the cake with Ghirardelli semi-sweet chocolate chips. Next, I topped the cake with an assortment of chocolate candies. Last, I drizzled some melted chocolate all over the cake. I hope this cake inspires you to create your own chocolate wasted cake. Special thanks to Jef at My Food Geek for sharing some food photography tips with me recently. liqueur for drizzling on the cake layers (i.e. chocolate, coffee or almond)
Crispy Bourbon Glazed Salmon I am always looking for new and exciting ways to eat fish. It has turned out that I’ve made at least one new seafood dish every week for the last month. We love seafood so much and now that the spring is coming, I find myself craving it more and more. If only we lived in an area where fresh seafood was accessible. I really don’t discriminate when it comes to seafood. It’s my go-to way for preparing salmon. When my mom made that romano crusted fish last week, she also baked some store-bought bourbon glazed salmon that left us all less than impressed. I was thrilled with the results. The recipe makes a good bit so you have leftovers – simply store it in the fridge and use for a glaze or dipping sauce later. It compliments the salmon so perfectly that you can serve it as the main course, in a taco, in a salad (boo!) Bourbon Glazed Salmon makes about 1/2 cup of glaze 1 pound fresh salmon 1 tablespoon coarse sea salt 1/2 tablespoon black pepper 3/4 cup bourbon 2/3 cup brown sugar 1 tablespoon honey
Macaroni and Cheese Farewell, blue box. You have been forever replaced. I don’t care if you are ready to eat in less than 30 minutes. Your successor boasts gooey, real cheese bubbling underneath a breadcrumb topping… I’m melting just thinking about it. Have I mentioned before how I adore the Smitten Kitchen blog? I’ve followed Deb’s blog ever since she caught my eye with this recipe for Homemade Oreos. I digress. Now, this dish cannot be whipped together at the drop of the hat. When you are making a dish which calls for shredded cheese, you should almost always shred your own. After grating the cheese, make the béchamel. Then you’ll mix in your spices. Now, mix in half of the shredded cheeses. Cook the pasta only until the outside is fully cooked, but the inside is not. Add the pasta to the cheese, give it a good stir, and put it in a buttered dish. Top with the other half of the cheeses. And the breadcrumbs. Bake until the cheese is bubbly and the breadcrumbs are toasted. 3 tablespoons butter Butter an 8?
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. But frankly, I like crazy. 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.
Chocolate Chip Cookie Dough Peanut Butter Cups Soooooo… you know that episode of Sex and the City where Miranda has to dump dish soap on top of chocolate cake just so she will stop eating it?? Uh. Yeeeeeah. These are like… of that caliber. And that totally almost happened to me. I ate what felt like a million, then had a plate of 5-day old green bean fries from the fridge and called it lunch. I definitely recommend those. For lunch. Face? Inhale. Chocolate Chip Cookie Dough Peanut Butter Cups [cookie dough adapted from cookie dough dip] makes 24 cups 2 1/2 cups milk chocolate chips 1/2 cup unsalted butter 1/3 cup packed brown sugar 1 teaspoon vanilla extract 1/4 cup creamy peanut butter 3/4 cup powdered sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 cup mini chocolate chips In a small saucepan, heat butter until melted. Line a mini muffin with with liners. Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Sigh.
Cajun Chicken Pasta Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. Just remember: part of the deliciousness of this pasta dish is the spicy kick. Here’s how you make it. The Cast of Characters: boneless, skinless chicken breast, olive oil, butter, Cajun spice (make your own or buy the prepared stuff; whichever you prefer), salt, pepper, red onion, green bell pepper, red bell pepper, garlic, fresh parsley, low sodium chicken broth, white wine, and heavy cream. Oh. Start by slicing the veggies: Lop the top and bottom off of the red pepper… Then slice the pepper down the middle. Rip out the innards… Then make slices—not too thick, not too thin. Be generous! Yum. Enjoy!
The Famous “Crack Dip” I had heard of this dip about a thousand times – originally called Buffalo Chicken Dip, it’s been nicknamed “crack dip” because its supposedly quite addicting. I thought, “hmm, anything with that title must be good!”, and then I read the ingredient list – canned chicken, buffalo sauce, blue cheese, ranch dressing….? BLECH! I’m sorry but that does NOT sound like something I would want to put in my mouth. So I never made it. Buffalo Chicken Dip (AKA: Crack Dip) 8 ounce package of cream cheese, softened 1/4 cup ranch salad dressing 1/4 cup blue cheese salad dressing 1/2 cup buffalo sauce or buffalo style barbecue sauce 1/2 cup crumbled blue cheese (shredded mozzarella cheese can be substituted) 2 boneless, skinless chicken breasts, cooked and shredded Pre-heat oven to 350 degrees F. NOTE: Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad dressing rather than 1/4 cup of each. *I used sliced baguettes and celery for dipping…mmm, MMMM! Share:
How to To Make Your Food Taste Awesome | Easy Food Posted by admin on Aug 19, 2012 in Food Preparation | 211 comments In case you are not skilled with the food recipes and preparation, listed bellow are some of the easy food tips to make your meals delicious easy way. No matter you prepare breakfast, dinner or just a snack, the easy food tips are here to make your food even more attractive and awesome. Idea by Janice Kamide Images Source BuzzFeed Mac and Cheese Cups Share this image Share It Pin It When I first graduated from college, and was living in a dreary little apartment, mac and cheese was one of my few specialties.
A Doctor's Kitchen by Deborah Chud, MD | Grilled Shrimp with Smoky Barbecue Rub Healthy Shrimp recipe, Healthy Spice Rub, Healthy Tex-Mex recipe, Protein, Seafood recipe, Shellfish recipe STRATEGY SESSION: By featuring shrimp in this recipe, I automatically keep total fat, saturated fat, and calories low. Because, in my opinion, the flavor of olive oil would not be compatible with this dish, I use macadamia nut oil, the healthiest of all neutral culinary oils. The holidays exhaust me. As I slog through the weeks between Thanksgiving and New Year’s, I notice that an increasing number of self-conversations begin “When this is over…” or “After the first of the year…”. At such times, I rely on recipes that require no thought and little effort. I get two kinds of satisfaction from this practice. Serving Suggestions: Without a doubt, my favorite accompaniment is black beans in almost any form. Note: This recipe is now exclusively available on Trufflehead, my healthy cooking app for iPhone and iPad. For a free taste of Trufflehead, you can download Trufflehead Starter