Oh Versatile Calzones – Cheezy Spinach Version
I was initially going to make these on the grill, but then I remembered my Grilled Peaches Pizza and I sort of chickened out… so I decided to make abstraction of the intense summer heat and fired up the oven instead. Yeah, the house got hot[ter], but it was very well worth it! What a delicious and filling and satisfying dish this was! You know, I can’t think of a dish that’s more versatile than calzones, really. They are highly portable and you can eat them hot or cold, so that makes them an ideal dish to take with you to work for lunch;Of course, they’re aslo perfect for picnics, for you don’t need much else than a napkin to enjoy them if you’re gonna eat them cold;If you prefer to reheat them, can easily do so in the microwave or toaster oven;You could have them for breakfast, lunch, supper, snack… you can basically eat them whenever, wherever! Of course, the version that you see here is super healthy! I chose to take the classic route and go with spinach for my first try. Dough
Lasagna Cups
I have to tell you guys, I had a lot of fun with this recipe! I had a blast making these with my niece and turning this idea into dinner the other day. Who doesn’t love a pasta cup filled with delicious sauce and ooey gooey cheese? I think I could say that EVERYONE falls under this category. If you like lasagna, then you will love these. Quick note: I used a new product called cooking cream {a Philadelphia product}. Hope you like this one, guys! Don’t these scream “Eat me!
Cosas que pasan: El Club del tupper, 4º reto: Muffins salados
Parece que fue ayer cuando empezamos y ya vamos por la cuarta receta. Este mes me tocaba a mi elegir y la verdad la decisión ha sido dura. Primero pensé proponer un plato de mi tierra, pero aquí el tema matanza no se ha oído ni en pintura y el bacalao desalado es una cosa rara que comen los españoles. Nada. Descartado. Después pensé en un plato típico de mi país de adopción, pero claro, el reno no es un producto fácil de encontrar en cualquier carnicería. Al final, tomé el camino del medio y decidí proponer algo fácil y que siempre saca de un apuro. Esta receta es un éxito en esta casa y se lo debemos todo a Silvia (Trotamundos). Bueno, pues vamos con la receta. Estos son los ingredientes que necesitáis: Y aquí van las instrucciones: Si queréis ver el paso a paso de Silvia, os dejo el link dónde la encontré. Lo bueno de esta receta es que admite muchas variaciones. Os animo a salir de picnic, a montar una fiesta en casa o a variar una de esas cenas aburridas y monótonas. ¡Qué aproveche!
Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks {just like in restaurants!}
Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks {just like in restaurants!} Are you all addicted to pizza as much as I am? I’m addicted to a lot of things, but pizza would be close to the top of my list. It’s just so addicting! If you can learn to make it perfectly at home, it’s not only cheaper, it’s healthier! Well, it CAN be healthier if you put in the effort….which I did not do this time around…oops. The hardest part in pizza making is the crust. Here are the details of my pizza dough recipe that you are going to want to know: {1} I use warm water-not hot, not cold. That’s pretty much it. Incase you got lost in that last paragraph, there are some easy to follow step by step instructions below. I turned my pizza dough into delicious Cheesy Garlic Bread Sticks. In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Once you reach this stage, turn the mixer on high to knead for 6 minutes. The dough should be smooth and easy to work with.
The Best (Rosemary Parmesan) Popcorn You'll Ever Have
What's cozier than curling up on the sofa to watch a movie with a big bowl of popcorn? And buttered popcorn is great, but other toppings take it to a new level. Here, Siri from Siriously Delicious shares her delicious recipe... The Best Rosemary Parmesan Popcorn You'll Ever Have By Siri Pinter of Siriously Delicious I discovered this popcorn on a wintery day in New York City a few years ago. We had ducked into a bar for some beers and the bartender placed a bowl of popcorn in front of us. Can you imagine: the best popcorn you've ever had and no butter?! The longer you infuse the oil with the rosemary, the better (and the leftover oil is perfect for pasta or chicken or drizzled over salad). Recipe: Rosemary Parmesan Popcorn Yields: 16 cups For the oil: 2 cups extra virgin olive oil 6 rosemary sprigs For the popcorn: 1/4 cup rosemary oil 1 cup popcorn kernels Grated Parmesan (to taste) Sea salt (to taste) What else do you guys put on popcorn? P.S.
