Cheesy Pepperoni Pizza Dip Children love this. Teenagers love it even more. Men really love this. Men, screaming at a football game, while drinking beer, especially love this. I love this. Let’s face it, Superbowl Sunday is approaching with record speed. You need to set this Cheesy Pepperoni Pizza Dip right next to the buffalo wings and watch it disappear. The best part, it’s ready in minutes. Let’s make this… Here’s what you will need: Pepperoni, sliced olives, cream cheese, mozzarella cheese, pizza sauce, dried oregano leaves, butter, refrigerated breadstick dough and parsley. In a heavy pot, over medium heat, combine pepperoni, sliced olives, green onions, oregano and pizza sauce. Add cream cheese and mozzarella cheese. Remove breadsticks from the tube and cook according to package directions. When breadsticks are finished baking, brush with melted butter and sprinkle with parsley. Trust me, this dip will be far more popular than the half-time show. I hope you have enough for everyone. Print Recipe Ingredients
Mushrooms Stuffed with Brie You want to make these. Oh, do you want to make these. I have a problem these days. I’m experiencing an unnatural obsession with stuffed mushrooms. I’m not kidding—I lie awake at night, not contemplating the meaning of life or the fate of the universe, but just how many different ways I can stuff a mushroom cap. It’s taking over my life. Please say yes. You’ll love these stuffed mushrooms, my dears. Whether or not you invite them back next year is entirely up to you and outside the scope of my involvement. Garlic. Except maybe chocolate chip cookies. Smash ‘em with the flat side of the knife to crack ‘em open. Thank you for your cooperation. Bloop! Then, if you want to be a really thorough food blogger like me, please be sure to forget to take a photo of the chopped garlic. Again, your cooperation is greatly appreciated. Chop a big handful of parsley. Now slice up a few green onions. Flavor, flavor, flavor! Now grab a bunch of white button mushrooms—all sizes are fine. Now. Everybody’s doing it.
The Ultimate Steak Manual - Food The steak is the connoisseur’s meat dish; a subject of debate, delight and potential disappointment. To encourage the first two and avoid the last, we’ve consulted three prime-cut experts and one wine expert to produce a definitive instruction manual so that you, the antlerless man, can prevail in the battle of the beef. Rib-eye The rib-eye is the rising star of the steak world. “Our customers’ favourite cut,” says Richard Turner, head chef at London’s famous Hawksmoor steak restaurant. Fat is key to the rib-eye’s appeal. The wine: Wine trader and expert Jaspar Corbett (Jasparcorbett.com) suggests “something fruity with all that fat, such as Australian cabernet sauvignon from the Margaret River area”. Prime rib The language of cuts is a little vague, with variations in names being found from one butcher to the next (thankfully not the case with surgeons). “With prime rib, you’ll get a bigger cut than rib-eye,” says Turner, “often weighing 800-1,000g. Sirloin Fillet & Chateaubriand Rump
Not-so-Dumb Salad Recipe with Cucumbers, Tomatoes, Onions, Avocado, and Balsamic Vinegar There are a lot of salads with tomatoes and cucumbers on this blog. That's partly because I love tomatoes and cucumbers and grow them in my garden every year. To me that combination just screams summer, but I also eat tomatoes and cucumbers all year (whenever I can get good flavorful tomatoes and Persian cucumbers from Costco.) So when a reader from Hawaii named Lisa sent me her recipe for "dumb salad" and said it was something she made often, I was interested. Lisa discovered this combination when she was going out of town and needed to use what was on hand, and I promise you, this salad idea that combines cucumbers, tomatoes, onion, avocado, and balsamic vinegar is not dumb at all! Lisa invited me to change it up a bit, but really I didn't change it much except to sub diagonally-sliced green onions for the sweet onions she used. I used my first garden cucumber (on the right) which I combined with two Persian cucumbers. You need one perfectly ripe avocado, diced into smallish pieces.
Bacon Garlic Bread Sticks : : Miss in the Kitchen Bacon Garlic Bread Sticks The weather has turned down right nasty again and I can’t help but want to get in the kitchen and cook. I started by making a batch of pizza dough, not really with a plan, but leaning towards bread sticks. I split the dough in half and made bread sticks with half and doughnuts with the other. Bacon Garlic Bread Sticks Ingredients: Pizza dough homemade or 1 refrigerated can- for one pizza (find the recipe I use here) 1 tablespoon olive oil 2 teaspoons garlic salt (use granulated garlic if you don’t want the extra salt) 5 slices of bacon, cooked and crumbled 1 1/2 cups mozzarella cheese, shredded Cooking Directions: On a floured surface, roll pizza dough out into a rectangle about 12 inches x 15 inches and about 1/4 inch thick. Pour olive oil over dough and spread evenly (I just use my hands, but you can use a pastry brush too.) Sprinkle garlic salt or granulated salt evenly over dough. Enjoy! Miss Tagged as: Appetizers, bacon, bread, breadsticks, cheese, pizza, snacks
Stuffed Mushrooms Few things in life give me more joy than this. A mushroom cap stuffed with a glorious mixture and baked until golden brown and sizzling. I could pop ‘em in my mouth every day till Kingdom Come and I’d never get tired of them. Which brings me to something I’ve discovered about stuffed mushrooms: I actually prefer to stick to small/medium mushrooms, rather than the gargantuan caps you see in restaurants. Those are delicious, too—don’t get me wrong. But I like the pop-in-your-mouth convenience of the small ones, and they also tend to hold together a little better than the big, ooey-gooey suckers. I love these things. But I’ve always been a very nostalgic eater. Let’s get the fun out of the way: you’ll need white wine. You’ll need mushrooms. 24 ounces of the white button suckers. I’ve always been really good at math. You’ll need 1/3 pound (1/3 package) hot breakfast sausage. Go ahead and brown it in a skillet, making sure it crumbles into fine bits as it cooks. Grab a medium yellow onion…
Perfect Steaks, Cooking Perfect Steak, How to Cook Perfect Steaks, Steak Recipes, Recipes for Steak, Types of Steaks, Beef Recipes, Best Steak Baking Corner | Regional Foods | Cooking Articles | Hints & Tips | Culinary Dictionary | Newspaper Columns Using dry heat is the best way to cook steaks and other tender cuts of meat. Dry heat cooking causes the exterior of the meat to brown and caramelize which gives the steaks a richly browned complex flavor. Purchasing Steaks: When buying steaks, buy the best grade of meat you can afford. Look for steak with fine texture and firm to the touch. Also look for steaks that have marbling, as it is the thin threads of fat running through the meat that make it Prime and gives the wonderful flavor. Marbling is the fine specks of fat within the meat. Size or thickness matters when purchasing steaks. Salting Steaks: Do not salt your steaks just before cooking. Salt brings moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. On Food and Cooking, by Harold McGee (Food Scientist):Meat cells brown at around 310 degrees F. Using A Meat Thermometer:
A Turtle's Life for Me: Grilled Cheese... Adult-Style I just inhaled one of my favorite grilled cheese sandwiches, so I thought I’d spread the love and share with y’all (impressive talk for somebody from PA, huh??). All you need is fresh California Avocados, fresh mozzarella and a thin layer of pepperoni. Tomatoes would have been great, but you’ll have to take that up with the hubster who made his sandwich first. grrrr… The pepperoni gives it a nice subtle little kick, and really, is there anything in this world that isn’t better with avocado?? No. The answer is no. (and it’s not actually burnt, I just prefer wheat bread so it looks darker) Editing because I’ve gotten a lot of emails/comments asking for a specific recipe: It’s really just a grilled cheese! And because we all have a little bit of a kid left in us… it’s best served on a Goldilocks plate with a side of Mike’s. A great ending to a chilly day! We went on a hay ride… and even had some good old fashioned relay races! Linking up to: Natalie
White Pizza with Shrimp on Naan A white pizza sauce made with garlic and oil graces leftover naan and is topped off with green onions, black olives and shrimp for a quick and easy pizza night or a stunning appetizer tray. Sometimes life has a way of sneaking up on you. It’s the random phone calls, doctor appointments that take longer than usual, an opportunity you can’t pass up and things like spring break, a daughter who needs some one-on-one time or a spring snowstorm that sends you out to shovel for a few hours that interfere with the best of intentions.Having fast and easy dinner options in these situations is key to sanity, especially if you have four kids and a fresh pile of heavy, wet snow outside the front door. This is when the meals that are pulled from the recesses of the refrigerator and the dark corners of the cupboards succeed in making me feel like I’ve got everything under control. We can do this, no matter what life or mother nature throws at us next. Start with leftover naan.