Pozole Rojo Michael Harlan Turkell total prep Recipe courtesy of Simple Food, Big Flavor by Aaron Sanchez/Atria Books, a division of Simon & Schuster, Inc. I think my nose is outfitted with pozole GPS. 1. Homemade Chilaquiles I am itching to get back in the kitchen, but am being good, by not cooking up any new recipes until we are finished with week two of detox. This recipe for Homemade Chilaquiles is an old weekend brunch favorite. While it is great as a morning treat it also makes a great dinner option. This recipe is spicy, savory, and full of deliciousness. While we are in detox mode this week, I thought I’d pull some favorite recipes that we have not shared here before. Let’s talk about this recipe as it is about to become your weekend breakfast or brunch treat. Tips: There are a few steps involved and if I want to save time in the morning I fry the tortillas the day before and then crisp them up in the oven while I am making the sauce. Tools: Food ProcessorTwo large frying pansBaking SheetBaking Dish Recipe: Homemade Chilaquiles Ingredients: ** serves 4 How To: Preheat the oven to 425. Place the tomatoes, onion, garlic, and jalapeno on a cookie sheet. Drizzle with 1 tablespoon of canola oil. Stir. Repeat. Serve.
Blueberry Hemp Smoothie Recipe This smoothie marked my inaugural use of hemp seeds. I wasn’t sure what to do with hemp or whether I would like it, but I found that the seeds added a nice texture and nutty flavor to my smoothie. They also made a smoothie more of a filling meal because of their fat, protein, and fiber content. Remember that smoothies need to be viewed as a meal or hearty snack rather than a drink. Ingredients 1 Tbsp almond butter1 ½ cup frozen blueberries1 cup vanilla soy milk½ cup plain low-fat yogurt1 cup ice cube1 banana, fresh or frozen¼ cup hemp seed Directions Combine soy milk, yogurt, almond butter, and hemp in a blender.Add frozen fruit (break banana into chunks) and ice cubes and pulse until smoothie is thick and smooth.Add more ice cubes if you like a thicker smoothie. Read more from Eating Made Easy. Tags: Smoothie, Breakfast & Brunch, Beverage, Healthy, Vegetarian, Blueberry
Honey Biscuits Recipe Just a small twist on a classic recipe can go a long way. That’s what we did here. We added a little honey, and got a slightly sweet, nuanced drop biscuit. And boy, they browned up nicely, didn’t they? Ingredients 2 cup all-purpose flour1 Tbsp baking powder½ tsp salt¼ cup shortening¾ cup milk2 Tbsp honey Directions Preheat the oven to 450.Stir the flour, baking powder and salt together in a bowl.Add the shortening and use a fork or a pastry cutter to cut the shortening into the flour, until it forms a mealy texture.Add the milk and honey last, and use either a wooden spoon, spatula or your (clean) hands to gently mix together.Drop onto a cookie sheet and bake for 10-15 minutes (keep an eye on them!). Read more from pdxfoodlove. Tags: Breakfast & Brunch, Vegetarian
Oreo and Peanut Butter Brownie Cakes So, after being gone all last week, this has been catch up on the house week. Mostly laundry actually. Man, who knew that a weeks worth of laundry from 5 people could be so daunting. Yikes!! But I am kind of behind on my cooking and baking as well since I've been gone and cleaning. Not to mention, I needed an Oreo fix! Oreo and Peanut Butter Brownie Cakes 1 box brownie mix, 8x8 inch size 24 Oreo Cookies 1/2 cup creamy peanut butter Preheat oven to 350 degrees and line a 12 muffin cup baker with paper liners. Prepare brownie mix according to package directions. Makes 12 servings Recipe from picky-palate.com foodsnots.com
Grilling Magic: Rubs, Butters, Marinades, Sauces, and Salsas for Easy Gourmet Meals All Photos: Kelly Rossiter I have to admit that I have come to grilling fairly late, because I always had my husband do it. I fell for the cliche that the grill was the domain of the man, but in fact, my husband doesn't really cook. After one too many of what a friend of mine calls "burnt offerings" from the grill, I put on my grilling apron and took over. Now I actually think about recipes for grilling instead of just tossing something onto the barbie. 1. It doesn't get any easier than using a spice rub to make your chicken, steak or pork tenderloin fantastic. Cajun Spice Mix: 3 tbsp dried thyme; 2 tbsp each paprika and packed brown sugar; 1 tbsp each ground cumin, dry mustard and hot pepper flakes; 1 tsp salt. Bombay Spice Mix: 3 tbsp each ground coriander and turmeric; 2 tsp ground cumin; 1 tsp salt; 1/2 tsp each cayenne pepper and dry mustard. Mediterranean Spice Mix: 3 tbsp dried rosemary; 2 tbsp each ground cumin and coriander; 1 tbsp dried oregano; 2 tsp cinnamon; 1/2 tsp salt. 2.
Cheesecake Stuffed Strawberries. What? Yes! - SugarBlog - SugarDerby Um... ok. Why didn't I think of this?!?!?! Of course you can hollow out a strawberry and stuff it full of cheesecake. Of course you can!!! Cheesecake Stuffed Strawberries Here's what you need: About 20 strawberries... this was a little over one carton for me. 8 oz pkg softened cream cheese 1/2 cup powdered sugar 1/2 tsp vanilla 1 sleeve of graham crackers 1/2 cup mini chocolate chips (optional) First you will want to wash the strawberries and cut off the tops. Now core them! A thin ended apple peeler.... And a small knife.... I liked the knife better! The easiest way to core the strawberries is to hold the entire berry in your hand (wrap your fingers around it) and literally just core out the center. Um... Now to make the filling.... Beat the cream cheese. Now to fill the strawberries!!! I didn't want to hurt my zip lock baggies feelings so I used one to crush the graham crackers in. Now fill the strawberries, leaving just a bit coming out the top... then sprinkle with graham cracker crumbs.
Make Your Own Ice Cream in Five Minutes Photo Credit: Sarah Fernandez I have such fond memories of making homemade ice cream in the summer when we were kids. We used to go pick fresh strawberries and blackberries and then come home and pull out the electric machine and load in the ingredients. Photo Credit: Sarah Fernandez Ingredients:1/2 cup whole milk or cream (you can use 1 or 2% milk, but you will get some crystalization due to the water content)1 tbsp sugar1 tsp vanilla extract6 tbsp Kosher salt2 cups ice Supplies:1 quart size zip top bag 1 sandwich size zip top bag Step 1: In the sandwich size zip top bag (if you can get the higher quality bags, I think it would be easier than with the store brand ones I bought) combine the milk, sugar, and vanilla extract and seal the bag tightly. Step 2: Now for the fun part! Carolina shakes it til she makes it. It should take about five minutes before the ice cream begins to form, but may take a little longer if you have some slow shakers. Then just serve and enjoy.
Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies Little bit of a mouthful there. But it’s like a cookie on top of another cookie! Yeah. Like total dirty cookie on cookie action. Except these ones down below wanted to try a few different positions. I dunno… they’re all mixed up. In order to solve a common I-want-a-chocolate-CHOCOLATE-cookie-but-he-wants-a-plain-chocolate chip-cookie dilemma that happens like, every single weekend here… I made both. Some of them smashed up against each other while others sat on top of each other but in the end, they all tasted… fantabulous. And then they tasted extra delicious after I spent two hours cleaning out the contents of our bar (take that as you will), after he spent three hours organizing the pantry (that was weird) and after we both needed to severely eat our emotions immediately post-Boardwalk Empire finale. WHAT was that. ??????? Why??? Then I tried to dunk a cookie in milk and failed. I need cookie dunking lessons, a redo on season 2 (thanks HBO), and a salad. [from giant rainbow cookies]