Daily Recipes: August 2016

Wednesday, August 31, 2016

Grilled Browned Butter Honey Garlic Salmon Recipe

Grilled Browned Butter Honey Garlic Salmon Recipe

Ingredients

4 tablespoons reduced fat butter (or Ghee)
4 tablespoons honey
1 tablespoon fresh squeezed lemon juice (or juice of half a lemon)*
2 cloves garlic, minced
4 Salmon Fillets
Sea salt
Lemon wedges (to serve)

Instruction

1.Preheat your oven to grill/broil settings on medium-high heat.
2.Place butter in an oven-proof pan/skillet (or a normal frying pan if you don't have one). Cook over medium heat, swirling pan occasionally and stirring continuously for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance. Add the honey, lemon juice and garlic; stir well to combine all of the flavours together and cook for an extra 30 seconds - 1 minute until the garlic is fragrant. Remove from heat. Pour out half of the browned butter from the pan (liquid only) and reserve for later.
3.Add the salmon steaks to the butter in the pan; sear each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden.
4.Flip each fillet; transfer the pan to your oven to broil / grill for a further 6 minutes. To serve, season with salt to taste; drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad

full recipes : recipes

bon appetit

S’mores Kabobs

Ingredients

7 skewers, 11 inches long
1 pound cake (I use Sara Lee Frozen Pound Cake)
14 marshmallows
- 4 graham crackers, crushed
- For the chocolate sauce:
- 8 oz 60% dark chocolate, chopped
- ¾ cup heavy cream
¼ cup brewed espresso

Let's get Cooking...

Begin by soaking the wooden skewers in water for at least 30 minutes.
- While the skewers soak, make the sauce. In a small sauce pot, combine the chopped chocolate, cream and coffee. Bring up to heat on low. Cook until the chocolate has melted and the sauce looks shiny. Remove from heat.
Preheat the grill to 375°F.
Cut up the pound cake into 2-inch cubes, roughly the same size as the marshmallows. Starting with a piece of pound cake, slide it onto the soaked skewer followed by a marshmallow followed by a piece of pound cake. You should be able to fit 1 more marshmallow and piece of cake on the skewer, just make sure you start and end with cake. Do this with all of the skewers.
Place the skewers on the preheated grill and cook 1-2 minutes per side, until the cake starts to get nice grill marks and the marshmallows start to turn golden and gooey.
- Remove from the grill and place on a platter. You can either drizzle all of the skewers with chocolate sauce, then sprinkle with crushed graham crackers OR use the sauce as a dipping sauce and sprinkle the crackers after.
Enjoy immediately.

bon appetit

Gummy Bear Popsicles

Ingredients

gummy bears
aloe juice, or any juice that you like!

Let's get Cooking...

Fill a popsicle mold with gummy bears in a variety of colours. Pour the aloe juice into the mold and top with the popsicle stick.
- Place in the freezer for 5 hours or until completely frozen. To unmold, run the popsicle mold under hot water for 5-10 seconds. Gently pull the popsicle out and enjoy!

bon appetit

Eggplant recipes?

I have a bunch of garden fresh eggplants and need recipes, if y'all would be so kind!

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Yummy Easy Oven Baked Chicken Thighs

Hello everyone, I would like to share this delicious recipe that I fixed together after many attempts of creating the 1 that i could always come back to. My family loved it and i hope you/yours will too! Please give it a try and let me know what you think!

Please note, that you do not have to use all the ingredients that I am listing. Use whatever spices you have on hand - after all, that is the joys of cooking :)

I usually never measure my recipes, i normally just dump enough spices till i think its right. & i like it on the spicy tasty side

The key ingredient in this recipe is Milk.

Milk is a great meat tenderizer (Chicken, beef, pork, fish,etc.. ) and also creates a saucy marinade.

Ps. it also sanitizes the meat, i heard that if you wanna clean fish you can pour milk over it in a bowl and worms might come out. It probably works for others as well I'm assuming.

Sooo ... back on subject,

Ingredients:

-Garlic powder - All spice powder - All seasoning powder - Cajun seasoning - Coriander powder - Cumin - Salt & Pepper - Flavo rice seasoning from costco ( Celery, peppers, Etc,,) -Lemon juice - Olive oil - Milk - Harissa paste (hot pepper paste) - butter/ margarine - mayonnaise - 3 garlic cloves

1) Heat oven to 385 or Medium high and then wash and clean chicken. - I do this by taking the chicken thighs out of the package, putting it in a large bowl , pouring salt over chicken and then rubbing over every piece. Washing till the water runs clear.

2) While the chicken is still in bowl (or whatever you used to place the chicken) pour all the seasonings over chicken and then add olive oil and lemon juice. Mix it all up and then add milk and then mix again. It should come out to be like a saucy marinade.

3) It would be best to let it sit and marry in with the juices, but if no time- Set it down on the baking pan Skin-side up.

Now time to make the other sauce, in a bowl whip up some margarine/butter ( i used becel) , mayo, olive oil, and mince up a garlic clove and then add garlic powder to the sauce.

Mix it all together and then spread some of goodness under the skin of the chicken thighs. This will serve to really give it tasty flavor and help crisp the skin.

4) Pop it in the oven for 45- 60 minutes and during the last 5 minutes, turn it on Broiler Low so the skin could be extra crispy.

and thats it!

Serve with rice or whatever you'd like and bon appetit! :)

Thank you for reading and I'd love to hear your favorite recipes.

Seriously! I love recipes!

bon appetit

Brunswick Stew Brunswick stew is a legendary food of the southeast, with origins dating back at least 200 years.

*The people of Virginia contend that its origins stem from an 1828 political rally held for Andrew Jackson,

where the host served up a giant batch of the stew, a favorite meal of his on hunting trips.*

Ingredients:

2 lbs. meat cut into bite-sized pieces. (2 Rabbits, 4 Squirrels, 2 lbs. Venison)
Paprika, to taste
3 T. Flour
¼ c. Butter
3 c. Water
½ tsp. hot sauce
1 tsp. Worcestershire sauce
1 can (28 oz.) diced tomatoes, including liquid.
1 pkg (10 oz.) frozen lima beans
2 c. whole kernel corn
2 medium onions, sliced
1 medium green pepper, diced
2 T. fresh parsley, chopped

Directions:

First season the meat (or meats) with paprika and set aside. Using a large saucepan or stock pot,

heat the butter on medium to medium-high. Add the meat and brown on all sides, stirring constantly.

Next add the sliced onions and green pepper, cooking until the onion is transparent.
When the onion is done, immediately add the water, tomatoes (include the liquid from the can),

parsley, Worcestershire, and hot sauce. Stir and raise the heat slightly to bring the mixture to a boil.

When the stew has reached a full boil, lower the heat to simmer, cover the pot and let it simmer

for about 30 minutes.
At this point stir in the corn and lima beans and let simmer for another 20 minutes.

Blend the 3 T. of flour with a little cold water and slowly stir the mixture into the stew.

Make sure to add this a little at a time to avoid clumping. The purpose of the flour mixture is to

thicken the soup into a true stew. Cook the stew for 10 more minutes.

If you find the stew is too watery or hasn’t thickened properly, you can always leave the lid off of

the pot for a while so it cooks down a bit.

bon appetit

Blue Cheese and Roasted Walnut Salad with Apple Cider Dressing

This autumn salad has roasted walnuts, Danish blue cheese and chopped red apples, topped with an apple cider vinegar dressing. It only takes 15 minutes to whip up and goes perfectly with a glass of red wine.

Ingredients – Serves 2 60g Walnuts 1 ½ Red apple 2 cups leafy greens, romaine or baby leaf works well 50g blue cheese 2 tablespoons honey 4 tablespoons apple cider vinegar ½ teaspoon cinnamon

Method Chop the walnuts in halves and place on a baking tray. Roast in a preheated oven at 175 Celsius for 5 – 10 minutes. While the walnuts are roasting, chop the apple. Start plating the salad by layering the greens, then chopped apple and blue cheese. To make the dressing, melt the honey until runny and stir in the cinnamon and apple cider vinegar. Sprinkle the roasted walnuts over the salad and add the dressing.

Full post with pics of the done deal can be found here: http://ift.tt/2bDvkBT

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Crab Meat and Shrimp Stuffed Peppers

INGREDIENTS

8 medium green peppers
1lb crabmeat, claw, cleaned
1lb shrimp, 150 and up count
4oz (1/4 lb) salted butter
1 cup creole seasoning, finely chopped (this is simply onions, celery, and green peppers, chopped)
½ cup green onions, washed finely chopped (white & green parts)
1 tablespoon garlic, crushed
¼ cup parsley, fresh, washed, chopped
2 eggs, well beaten
2 tablespoons, seafood base
2 tablespoons, lemon juice, freshly squeezed
2 ½ cups breadcrumbs, plain, fine,
2 dashes Tabasco Sauce
1pt Half and Half

RECIPE

Cut green peppers in half, from stem to blossom end. Remove pith and seeds. Lightly oil, with olive oil. Place cut side down on baking sheet. Bake in 325-degree oven for 15 minutes, until tender.
Melt butter in a heavy saucepan.
Add to melted butter; creole seasoning, green onions, and garlic. Cook until vegetables are tender. Approximately 5 minutes.
To the vegetable mixture, add the shrimp. Cook for additional 5 minutes, until shrimp is cooked through.
Remove vegetables from heat. Add crabmeat, parsley, eggs, seafood base, lemon juice, bread crumbs, and Half & Half. Mix well.
Portion crabmeat mixture into each green pepper half, place on a baking sheet. Lightly dust with paprika. Bake in a 350-degree oven for approximately 20 minutes until internal temperature reaches 165 degrees, and until golden brown.

VIDEO & SOURCE

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Quality Chicken Chow Mein (Ingredients, Preparat [OC]

Have Ready:

water
8 ounces of Chinese Noodles (you can probably find them the foreign foods section or the spaghetti and pasta aisle)
6 1/2 tablespoons of veggie oil
1 cup of uncooked chicken, skinned, boned and thin sliced
2 tablespoons of dark soy sauce
1 teaspoon of light soy sauce
2 teaspoons of cornstarch
1 crushed garlic clove
1 cup of black mushrooms (soak them in cold water for 15 minutes, then set them in a strainer and drain them, afterwords slice them thin)
4 1/2 cups of celery cabbage shreddded
4 tablespoons of chicken broth
1 cup of shredded canned bamboo shoots
1/4 cup of canned preserved turnips (soak them in water for 30 minutes in cold water, afterwords rinse them well to remove excess salt, then slice them thin)
1/4 teaspoom of monosodium glutamate (this is optional)
1/2 cup of thin-sliced canned abalone

Steps:

Bring the water to boil in a 2 qt. kettle. When boiling, drop in the noodles, cover and cook over a high heat for 15 minutes. Drain in a colander and rinse in cold water. Return to the kettle, and pour in 1 tablespoon of veggie oil to keep the noodles separated. Set aside.
Add 1 teaspoon of veggie oil, 1 tablespoon of dark soy sauce, 1 teaspoon of light soy sauce, and 2 teaspoons of cornstarch to the chicken pieces in a bowl.
Preheat a wok. Heat 3 tablespoons of oil and when hot, swirl the garlic clove around the sides and bottom, then discard the garlic clove. Add the chicken mixture and quick-fry for 2 minutes. Add the celery cabbage, and stir for 2 minutes, then add the bamboo shoots, turnips amd monosodium glutamate (remember the monosodium glutamate is optional folks), and stir. Turn off the fire and add the abalone. Set aside in the wok.
Heat a skillet and add 2 tablespoons of veggie oil. When hot, stir in the cooked noodles with 1 tablespoon of dark soy sauce. Mix well and pour into a platter or a plate or a bowl. Over the noodles, spoon the chicken mixture on top and serve immediately.

Serves around 4 people

Comment below if you want more of my family recipes.

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Low Carb Peanut Butter Dirt Cake

http://ift.tt/2bC7iJ5

I used to love dirt cakes when I was a kid - or any dirt-based desserts growing up. Do you remember dirt in a cup from TGI Fridays? I don't think they serve it anymore though. Anyway, this doesn't have anything to do with that - but this dirt peanut butter cake is on point (not to mention low carb).

Low carb and tasty? Winning combo in my book :)

bon appetit

Effortless Pork Chop Braise, Easy to Make

I came across a really simple pork chop recipe that I just had to try, in part because it was a simple evening meal. The results were very good.

Ingredients

4 roughly 2 inch-thick pork loin chops
1 tsp. sea salt, more for seasoning pork
1/2 tsp. freshly ground black pepper, more for seasoning pork
2 Tbsp. olive oil (maybe a little more, if needed)
1 red onion, halved and thinly sliced
3 large rosemary sprigs
2 garlic cloves, minced
2 pounds plum tomatoes roughly chopped
6 anchovy fillets

Instructions

Preheat oven to 350 degrees.

Season pork chops generously with salt and pepper. In a large, ovenproof skillet over medium-high heat, place 1 tablespoon oil. Sear chops until well browned, 3 to 4 minutes a side. Transfer to a plate.

Add remaining tablespoon oil to skillet and sauté onion and rosemary until onions are golden, about 5 minutes. Add garlic and cook for another minute.

Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally for about 8 minutes or so.

Add pork chops to skillet. Cover skillet and transfer to oven to bake until a thermometer inserted into center of meat reads 145 degrees, about 20 minutes.

Allow chops to rest for 5 minutes in pan.

Serve with polenta, noodles or rice to soak up sauce.

Full recipe at http://ift.tt/2bQYuLw

bon appetit

[Request] Low-Fat and Bland

Hi there! I recently was put on a restricted diet of "bland" and "low fat" to help alleviate an angry gall bladder.

Problem is...I try to search and nothing really comes up. I need to avoid excess grease and oil and lower salt.

I will literally try anything once, herbs are ok per the doc. I just need something that's not boiled chicken and plain rice for the rest of my life.

Any suggestions?

bon appetit

Recipe for Donuts with only two ingredients

Ingredients Basic donut

• Canned biscuits

• Vegetable oil

Suggested glaze

• Powdered sugar

• Milk

• vanilla extract

Chocolate glaze

• Cocoa powder

Directions 1. Break open the biscuit can, placing it either on a cookie sheet or dish. 2. Either using a glass or a proper cookie cutter, form out of the dough some donut shapes, minus holes. 3. In your skillet heat up the vegetable oil. 4. Gently place the donuts in the hot oil, and let them brown up and both sides. 5. Dip your finished donuts into a bowl of whatever topping you’d like. Enjoy!

Direct link can be found here (there is also a video which might help! at least it helped me) : http://ift.tt/2bCapz4

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Hawaiian Barbecue-Style Chicken Salad

Homemade barbecue sauce and sweet pineapple chunks bring a big punch of flavor to this grilled chicken salad. Topped with a sweet and sour salad dressing made with pineapple juice and apple cider vinegar, this salad packs a ton of flavor and a lot of veggies.

The list of ingredients to make a homemade BBQ sauce is long, but don’t let that deter you from making the sauce. Skip the refined sugars, preservatives and who-knows-what-else in those store-bought BBQ sauces, and slather your own on the grilled chicken in this recipe. Think ahead: make a big batch and store the leftover BBQ sauce in small jars in your freezer. Remove a jar from the freezer and place in the refrigerator to use when you’re ready for a new jar.

If you have Paleo kids or someone with a sweet tooth, this would be a good recipe to serve because the pineapple chunks and BBQ sauce add sweetness without a ton of added sugar. If you make more salad than you can eat, enjoy the big chunks of grilled, caramelized pineapple and chicken the next day for leftovers!

Ingredients

2 chicken breasts, boneless, skinless; 1/2 cup Paleo barbecue sauce; 1 pineapple, thickly sliced 6 cups mixed greens; 1 red onion, sliced; 1/2 cup grape tomatoes, halved; 1/4 cup pineapple juice; 2 tbsp. apple cider vinegar; 1/4 cup olive oil; Sea salt and freshly ground black pepper;

** Preparation **

Preheat grill to medium-high heat. Season the chicken breasts and grill the chicken until no longer pink, about 8 minutes per side. Liberally brush the barbecue sauce over the chicken, and cook for another 2 to 4 minutes per side. Remove from heat and let rest. Grill the pineapple 2 to 3 minutes per side, then set aside. Slice the chicken and pineapple into bite-sized pieces. In a salad bowl, gently toss the pineapple, chicken, mixed greens, red onion and grape tomatoes together. In a dressing jar, combine the pineapple juice, apple cider vinegar, olive oil, and season to taste. Drizzle the dressing over the salad, toss gently, and serve.

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Best Easy Grilled Browned Butter Honey Garlic Salmon Recipe

Grilled Browned Butter Honey Garlic Salmon Recipe

Ingredients 4 tablespoons reduced fat butter (or Ghee) 4 tablespoons honey 1 tablespoon fresh squeezed lemon juice (or juice of half a lemon) 2 cloves garlic, minced 4 Salmon Fillets Sea salt Lemon wedges (to serve)

Instruction

1.Preheat your oven to grill/broil settings on medium-high heat. 2.Place butter in an oven-proof pan/skillet (or a normal frying pan if you don't have one). Cook over medium heat, swirling pan occasionally and stirring continuously for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance. Add the honey, lemon juice and garlic; stir well to combine all of the flavours together and cook for an extra 30 seconds - 1 minute until the garlic is fragrant. Remove from heat. Pour out half of the browned butter from the pan (liquid only) and reserve for later. 3.Add the salmon steaks to the butter in the pan; sear each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden. 4.Flip each fillet; transfer the pan to your oven to broil / grill for a further 6 minutes. To serve, season with salt to taste; drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad

full recipes : http://ift.tt/2bRykLk

bon appetit

Tuesday, August 30, 2016

Southern-Style Potato Salad - Should You Test This Recipe in Next Weekend? Why? and How to? Included

All eyes are on this southern-style potato salad made with bits of bacon and a tangy dressing! Who can can resist salty and savory bacon mixed with soft potatoes and a host of seasonings?! Bring this potato salad to a BBQ or simply serve as a side for an all-around favorite dish.

Most potato salads (like this one and this one) are made with a homemade mayonnaise dressing base. If you don’t prefer mayo, or are looking for a mayo-free version, this is your salad. In fact, French-style potato salads are often made without a mayonnaise base, and instead are made with an herby olive oil-balsamic dressing, like this one.

Even though this is a mayo-free potato salad, it’s important to keep it refrigerated because bacon needs to be kept cold. Be sure to choose a well-sourced bacon from a farmer’s market, local grocer or quality butcher shop. Serve with a bunless burger or chicken dish!

Preparation: 20 Min Cook Time: 30 Min

Ingredients

6 to 8 russet or sweet potatoes, diced; 1 red onion, sliced; 1 tbsp. coriander seeds; 1 tsp. cumin seeds; 1/2 tbsp. dried oregano; 1/2 tsp. chili flakes; 4 bacon slices, cooked and minced; 3 tbsp. fresh parsley, minced; 1/4 cup olive oil; 2 tbsp. red wine vinegar; 1 tbsp. cooking fat; Sea salt and freshly ground black pepper;

Preparation

Cook diced potatoes in boiling water until tender, 15 to 20 minutes. Drain the water and let potatoes cool. Melt cooking fat in a skillet over medium-high heat. Add the sliced onions and cook until lightly caramelized, 10 to 12 minutes, then set aside. Add the coriander and cumin seeds to the skillet and cook for 1 to 2 minutes. In a bowl, combine the onions, grilled seeds, oregano, chili flakes, bacon, parsley, olive oil and red wine vinegar. Whisk together, and season to taste. Add the potatoes to the onion-bacon sauce and gently toss. Eat right away or serve cold.

Checkout Before Made Southern-Style Potato Salad How Does it LOOK like

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Ginger Beef (Reccomend using Fresh Ginger)(Ingredients and Materials listed in the Text) [OC]

MATERIALS: 1 Big Mixing Spoon 1 Big Bowl (to marinate the meat in) 1 wok

INGREDIENTS: 2 cups of flank steak (around 1lb), remove the fat and gristle cut the steak in half lengthwise, then thin-slice across the grain) 2 teaspoons cornstarch 4 tablespoons of veggie oil 2 tablespoons of dark Chinese soy sauce 1 teaspoon of thin/lite Chinese soy sauce 1 teaspoon of dry sherry 1 teaspoon sugar or Splenda 1/2 cup of fresh ginger, pared and thin-sliced 1/4 teaspoon salt

Steps: 1. Marinate the meat for a few minutes (5-10min) with a mixture of the cornstarch, 1 tablespoon of veggie oil, the soy sauces (both of them dark and thin/lite), sherry and sugar. Set them aside 2. Preheat the wok and add 1 tablespoon of veggie oil. When hot, add the ginger, stir-fry for about 30 seconds over medium heat. Add the salt, and stir-fry for another 30 seconds. Drain off liquid, remove the ginger to a bowl and set aside. 3. Wash, dry and preheat the wok. Turn to high heat, and add 2 tablespoons of oil. When hot, add the marinated beef, separate each piece , and fry until brown on both sides (1 or 2 min). Add immediately on a platter or plate.

Serves 4 people

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Easy Homemade Laundry Detergent

If you haven’t been making your own laundry detergent, now is the perfect time to start! I was a bit hesitant at first, but it is one of the easiest things to make and it has to be better for you than the chemical filled stuff at the grocery store!

I found it easiest to get all the supplies needed from Amazon, especially after going to several grocery stores that did not carry Castille soap or super washing soda.

SUPPLIES:

2 gallon bucket

2 gallons water

1/2 cup Super Washing Soda

1/2 cup Baking Soda

3/4 cup castile soap

30 drops of your favorite essential oils (I used lavender)

Large wooden/plastic spoon to stir

glass or plastic containers for storage (or a washed out previous laundry container)

DIRECTIONS:

Poor the ½ cup of the Super Washing Soda into your bucket. (I use this as my sole detergent making bucket, and store my supplies in it. Then when I need to make more, it’s all together and I’m ready to go!)

Add hot tap water to just cover the washing soda and stir until dissolved

Measure out and pour 1/2 cup of Baking Soda into the bucket and stir until dissolved

Fill up your bucket all the way to the top with hot tap water, only leaving about 1/2 inch of room on top. Make sure you do this BEFORE adding in your castile soap, or you’ll have a bubbly mess!

Measure and pour into the bucket 3/4 cup of castile soap.

Pour in 30 drops of your favorite essential oils! I used all lavender and it smells really good

Carefully stir everything together until well mixed.

Pour the detergent into jars or bottles. I used a soup ladle to transfer into my big jars, but if your bottle is thinner you can use a funnel.

TO USE:

Pour 1/3 cup of the detergent in with your dirty clothes and wash as normal. Contents might settle to bottom or clump, but just give the bottle a good shake/stir before you use it every time and it’ll be fine.

Source: http://ift.tt/2bAx52C

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[Request] what are some simple additions to make a salad more interesting?

I eat a salad every day before dinner. I've gradually collected some tricks to liven it up, such as adding green pepper, walnuts, or feta crumbles. What are some other good ideas for my repertoire?

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Spicy scones – a delicious from Loire Valley

These Spicy scones (also called Fouees), are very typical of the Loire Valley in France, a region that I loved visiting with my husband time ago and obviously take to bring me some recipes like this. Originally, the fouées rolls were baked to test the oven temperature, before putting the loaves and dating from the Middle Ages, especially in the city of Chinon.

Ingredients:

19.5 oz of bread flour
0.5 oz of fresh yeast
5 eggs
3.5 oz of honey
1 tsp of ground saffron
1 tsp of cinnamon
100 ml of milk
2.5 oz of butter
1.5 oz of crushed walnuts

Intructions:

Put all the ingredients except the butter and nuts in the bowl of the mixer. Began to knead until you see that the mass is smooth and begins to have structure. Then add the butter and continue kneading until fully incorporated.
When the dough is well kneaded, comes away from the walls, is ready to add the ground nuts. Continue kneading, form the dough into a ball and let rest in a container, covered with a cloth. You will have to leave it to rise for at least an hour.
Preheat oven to 320°F. Beat the egg and paint the muffins with a brush. Finish each muffin with a piece of walnut or with a little sugar. Bake for 20 to 25 minutes, until golden.
These scones are served mild, accompanied by cheese or sausage.

See full recipe at: http://ift.tt/2bAzM0Y

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Double, and by Double, I Mean Triple Chocolate Cookies

http://ift.tt/1SdvChI

These cookies are full of super chocolatey goodness - if that's your thing :)

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How to make Sakotis? (tree cake)

What are the ingredients (with measurements), technique, temperature, time, etc required for making an authentic sakotis cake? By authentic, I mean the spinning-spit technique, not the stupid layered cake-tin one.

YES, I have seen this: http://ift.tt/1Gss8yP and while it vaguely demonstrates the method, it lacks useful specific info. I have also seen this recipe: http://ift.tt/2cpsWBr which is for the cake-tin method, which is not what I'm looking for.

I have tried making this before using the grill in my oven which reaches almost 300 C (dam hot), but the mixture didn't cook and brown nicely at all. It just stayed soft, gooey and pale, despite being next to the heat for about 30 mins for one layer.

The recipe I used followed http://ift.tt/2bPrDGC but with 6 eggs per 100g of sugar instead of 4, as most other recipes I looked at had an egg ratio closer to that. The result was a rather runny mixture that just fell right off the cone and didn't firm up at all. I ended up putting the remainder in a frying pan and making weird pancakes. :/

These things aren't exactly cheap to make so I don't want some more failures, and I'm surprised I couldn't find some definitive info about the process of making what is apparently the signature cake of Lithuania and Poland.

bon appetit

The Decleater: Bacon-wrapped Cheddar-stuffed Bratwurst

Football season is right around the corner, and it is time for some football food and tailgating. The Decleater is a double bacon-wrapped cheddar-stuffed bratwurst that is smoked with mesquite in the Big Green Egg. It is a BIG hit from the blind side. Smoky, spicy, and hearty - it might be the perfect football food because it is a bratwurst on steroids.

Full recipe with images at http://ift.tt/2bH5X0Q

Ingredients

4 bratwurst links
1 oz. sharp white cheddar cheese
1 Hatch chile, finely diced
6 strips bacon

For the Hot Chile Powder Rub

1/4 cup dark brown sugar
2 TBSP hot chile powder
1/2 onion powder
Kosher salt
Black pepper

For the Beer & Bacon Mustard Sauce

2 TBSP Oktoberfest
3 TBSP Beaver Bacon Mustard
1 TBSP apple cider vinegar
Hot sauce, to taste

Instructions

Split the bratwursts lengthwise and butterfly open
Finely chop the Hatch chile
Cut the cheddar cheese into 3 inch sticks
Overlay two of the sausages
Place a couple of the cheese sticks and a spoonful of the Hatch chile onto the sausage
Roll the sausages into a giant brat
Tightly wrap each stuffed double sausage with 2-3 strips of bacon
Rub each sausage with a Hot Chile Powder Rub (see below)
Heat the Big Green Egg to 250°F and place water pan below the upper rack
We used mesquite chunks for smoking, but feel free to use any type of wood you like
Put the brats on the top rack over the water pan, and smoke for 2-3 hours
Serve with a drizzle of the Beer & Bacon Mustard Sauce (see below)

For the Hot Chile Powder Rub

Combine all ingredients in a small bowl

For the Beer & Bacon Mustard Sauce

Whisk together all the ingredients...that easy

bon appetit

Sour Cabbage Rolls (Sarma) A Serbian Specialty

Watch the Video for this recipe Here

Ingredients:

2 medium sized heads of sour cabbage (about 20 good leaves),
750 g mixed minced meat (more beef, less pork),
a smaller peace of smoked bacon,
some smoked pork ribs,
6 onions,
1 cup rice,
3 dried red peppers,
1 tablespoon of fluor,
1 cup of oil,
salt,
pepper,
dried vegetables seasoning,
Laurel Leaf,
ground red pepper.

Preparation:

Taste sourness of sour cabbage, separate leaves and if it is necessary pour

water over it to reduce acidity and saltiness.
While cabbage is in the water, fry finely chopped onions in the half of oil, add

meat, and fry it too, add salt, add pepper, sprinkle with ground red pepper, dried

vegetables seasoning and add rice. Mix and remove from stove.
On each leaf put of the filling of fried meat and onions, roll cabbage rolls (sarme),

and place them in suitable cooking pot. It is best to place the cabbage rolls in

one layer, but not too close together. Between cabbage rolls put on few places,

smoked bacon cut peaces and smoked pork ribs. Crumb laurel leaf and dried

red peppers and sprinkle over cabbage rolls.
Pour water over all, so the cabbage rolls sinks. At the beginning cook on high

temperature (until water boils), and then at medium temperature for 20 minutes.
In the other half of oil fry the flour, add a little ground pepper, whisk and pour it

over cabbage rolls which are cooking. Shake the pan so browned flour can

coat everywhere, and with a spoon separate cabbage rolls so the water and

browned flour can blend together to make a sauce.
Place dish in pre-heated oven and bake on medium temperature for about 2 hours.

Temperature should not exceed 200 °C. If cabbage rolls starts to become brown

on the surface, cover them with foil, but do not seal them, so it can evaporate.

If during the time of cooking all water evaporates, add a little hot water.

Cabbage needs to be well cooked.
Remove Finished cabbage rolls from the oven and serve with pieces of smoked

bacon and pork ribs.

bon appetit

Sub Flair and going forward. Community response needed.

Hi all,

We've been tossing around the idea of making it so flair is mandatory for all post. Having posted flair will give more results on the filters in the sidebar of the site. Currently we're getting anywhere from 15-30 clicks a day on some of the filters.

Some ways we will use to determine if we move forward on this. The upvotes and downvotes for Yes and No below (which is in contest mode) and the comment left.

What this looks like to you:

1) Posts are now removed after 3 minutes and user is sent pm to flair their post. View pm here.

2) If post is flaired within 10 minutes post will be approved, but if it is not flaired within 10 minutes they will receive a pm like this

bon appetit

ECSK (every cook should know) about Le poulet à la Gaston Gérard

Le poulet à la Gaston Gérard is a recipe from Burgondy, invented in 1930, which combine some typical ingredients from this region.

Disclaimer: this is better eaten in winter and will make you fat nevertheless.

Ingredients

6 chicken breasts
5 cl oil and 100 gr butter
salt & pepper
a big coffee spoon of paprika
half a bottle (37.5 cl) of Aligoté (or Chardonnay)
2 soup spoon of moutarde de Dijon (mustard seeds, vinegar, salt, eventually verjuice, and that's all)
50 cl of heavy cream
150 gr of grated Comté (or an equivalent, Gruyère for example, but must be strong enough)
a pinch of thyme
dried bread-crumbs

Directions

preheat your oven to 180°-200° C.
take a frying pan and melt the butter/oil in it
add the chicken breast and cover them with the salt, pepper and paprika
heat them until they start to brown
put them in a roasting pan (?) (the thing that goes into an oven) and reserve them (keep them here for now)
deglaze the frying pan with the white wine
after a few minutes, lower the heat and add the cream
add the mustard and stir
slowly incorporate the cheese into the sauce
add the thyme
now pour the sauce on the chicken breasts
cover with bread crumbs, put it into the oven, and grill/brown for 15 mn
serve with mashed potatoes

Bon appétit !

bon appetit

My partner's first day back to school after 10 years was today, I grabbed some shrimp from the store last night & I'd like to make her something special, any suggestions?

I have a pantry full of spices and a really nice local market when it comes to any veggies I would need. I've got various types of pasta and I'm more than willing to try whatever you guys suggest. She's just been really worried & stressed this past couple weeks thinking about doing it & this is something I'd like to do so she can feel reassured.

bon appetit

[REQUEST] Anyone know of a yogurt-based sauce good with Pasta and Chicken Sausage?

I have some mild sausage in the fridge, chicken I think, and I'm hoping for a yogurt based sauce. Don't need a specific recipe, just don't know what would go with it. I'm thinking something with turmeric and coriander, maybe...

I'm not good with sauces and the only one I ever make is a pumpkin-yogurt sauce that goes with spicy sausage.

bon appetit

Any good protein bar recipes (made from protein powder) that aren't high in calorie?

I usually buy a protein bar at work that is around 200 calories and 20g of protein. I was just wondering if anyone had any good recipes such as that.

bon appetit

Invite to /r/pastabakes - come join us and go beyond the mac and cheese!

I don't know if it's appropriate to invite people to other subs - my apologies if not.

I'm re-launching a little sub, which I'd love for you to join. /r/pastabakes is a sub that goes beyond the mac and cheese into realms of canneloni ~~and meat beyond bacon~~. Wait... you can't go beyond bacon. Scratch that.

Join us and share your pics and recipes!

bon appetit

Festive Cake Combines Chocolate Chip Cookie and Cake

Ingredients

2 1/3 cups flour 1/2 tsp. baking soda 1 tsp. salt 6 tbsp. butter 1 1/2 cup sugar 1/3 cup light brown sugar 3 eggs 1 1/2 tsp. vanilla 1/3 cup semisweet chocolate chips 1 tsp. baking powder 1/2 cup vegetable oil 1/2 cup milk 1/4 cup sprinkles Frosting Additional sprinkles to garnish

Directions

In a medium-sized bowl, combine 1 cup flour, baking soda and half the salt. Mix well and set aside.
In a large mixing bowl, mix the butter, 1/2 cup of granulated sugar and brown sugar with an electric hand mixer. Combine well. Beat 1 egg into the mixture then add 1/2 teaspoon vanilla. Combine thoroughly.
Combine the flour mixture (as indicated in step 1), then add the chocolate chips. Mix the ingredients by hand until blended well.
Set a parchment round into the bottom of a buttered round cake pan. Add the chocolate chip batter on top until it appears smooth and forms into one layer.
Bake the batter for 25 minutes at 350 °F. Allow to cool 10 minutes. Then, level the cookie, pressing it down firmly along the top. Set aside.
In a separate bowl, combine the remaining flour, salt and baking powder. Mix the ingredients together and set aside.
Meanwhile, in another bowl, use your hand mixer to beat the remaining sugar into the vegetable oil. Beat each remaining egg into the oil mixture, one at a time and beat the rest of the vanilla into the oil mixture.
Add 1/3 of the flour mixture from earlier, stir by hand then stir in 1/4 cup of milk. Repeat with next third of the flour mixture and add the remaining milk.
Add the remaining flour mixture and the sprinkles and stir thoroughly. Pour the sprinkle batter into the cake pan on top of the cookie base.
Bake for about 60 to 70 minutes at 350°F. Once it has cooled, frost the cake and garnish with additional sprinkles.
Slice, serve and enjoy!

Direct link if needed: (might help since there is embeded a video with it!) : http://ift.tt/2cby4Yp

PS: do you guys think it would be possible to replace the eggs with bananas?

bon appetit

Sweet Potato Quesadilla

http://ift.tt/2c1ZjTa Ingredients

1 large red onion, thinly sliced 1 large sweet potato, roasted and then skin removed 1 400g can black beans, rinsed well under cold water 1 teaspoon ground cumin 1 teaspoon paprika Pinch of cayenne pepper ½ teaspoon sea salt 2 corn or wholewheat tortillas 2 tomatoes, sliced ½ avocado, diced ½ red onion, diced 2 tablespoons fresh coriander, chopped

Directions 1.Add red onions to to a frying pan with ¼ cup water and leave to cook for approx ten minutes. You will need to stir this every few minutes and add more water if the onions begin to stick and become dry. The water is replacing the need for oil. You will know these are ready once the onions are soft and beginning to caramalise and darken.

Add sweet potato, black beans and spices to the pan with the onions. Mix well and let cook for a few minutes.
Spoon ½ cup of mixture over one half of the tortilla. Fold the other half over the top so you have a semi circle shape. Place the tortilla in a pan on a high heat and leave to grill for several minutes or until golden and crispy. Flip over and grill the other side.
Chop into four pieces and top with salsa ingredients. Repeat the process for the remaining mixture.

bon appetit

Cheese Garlic Crack Bread Pull Apart Bread

INGREDIENTS - 1 crusty loaf, preferably sourdough or Vienna - ¾ cup shredded Mozzarella cheese (or other melting cheese) - Garlic Butter - 100g/3.5oz unsalted butter, softened - 2 garlic cloves, minced - ¾ tsp salt - 1 tbsp fresh parsley, finely chopped

INSTRUCTIONS: 1. Preheat the oven to 180C/350F. 2. Combine butter, garlic and salt in a heatproof bowl and melt in the microwave.
Stir through parsley. 3. Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread). 4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust. 5. Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty. 6. Serve immediately.

http://ift.tt/2bOwInh

bon appetit

Monday, August 29, 2016

On the go lunches that's not a boring sandwich.

I recently started a new job in which I travel to a lot of stores in one area. Last week I ate out at 3 drive-thrus, packed my lunch once (a sandwich and snacks), and had Chipotle, which I feel like is a little better than fast food. Anybody have some suggestions as to what to prep that I can keep in a lunch box and not heat? I'd prefer to not eat sandwiches every day and I need to severely cut down on my fast food eating now too. Or maybe a new spin on a sandwich, instead of the classic ham and cheese on rye haha. Thanks!

bon appetit

Homemade Easy Laundry Detergent

from: http://ift.tt/2cn4MHR

I found it easiest to get all the supplies needed from Amazon, especially after going to several grocery stores that did not carry Castille soap or super washing soda.

SUPPLIES:

2 gallon bucket
2 gallons water
1/2 cup Super Washing Soda
1/2 cup Baking Soda
3/4 cup castile soap
30 drops of your favorite essential oils (I used lavender)
Large wooden/plastic spoon to stir
glass or plastic containers for storage (or a washed out previous laundry container)

DIRECTIONS:

1) Poor the ½ cup of the Super Washing Soda into your bucket. (I use this as my sole detergent making bucket, and store my supplies in it. Then when I need to make more, it’s all together and I’m ready to go!) 2) Add hot tap water to just cover the washing soda and stir until dissolved 3) Measure out and pour 1/2 cup of Baking Soda into the bucket and stir until dissolved 4) Fill up your bucket all the way to the top with hot tap water, only leaving about 1/2 inch of room on top. Make sure you do this BEFORE adding in your castile soap, or you’ll have a bubbly mess! 5) Measure and pour into the bucket 3/4 cup of castile soap. 6) Pour in 30 drops of your favorite essential oils! I used all lavender and it smells really good 7) Carefully stir everything together until well mixed. 8) Pour the detergent into jars or bottles. I used a soup ladle to transfer into my big jars, but if your bottle is thinner you can use a funnel.

TO USE:

bon appetit

Kid-friendly, gluten-free, make-in-advance, festive appetizer?

I need to bring an app to a kids birthday party to add to the buffet. It has to be gluten free and edible while running from room to room crazed on sugar. Scheduling restraints mean I have to make it a day in advance. And I'm told the hostess would appreciate it nicely presented so she can snap the food. I'm open to any and all suggestions! Thank you.

bon appetit

Turmeric Latte - Golden Milk Recipe

Recipe Link

Here’s how to make it – Serves 1

1 cup of coconut or almond milk
1 tablespoon of turmeric (ground or root)
1 tablespoon of ginger (ground or root)
1 tablespoon of coconut oil
½ teaspoon of cinnamon
1 tablespoon of honey
3-4 black peppercorns

Stove Top Method

Heat ½ a cup of milk in a small saucepan over medium heat and bring to a simmer.
Blend the rest of the ingredients in a high-speed blender until smooth.
Pour the mixture into the sauce pan and heat for a further couple of minutes, stirring constantly until hot and frothy.
Wipe up any mess immediately as it can stain.

Coffee machine method:

Froth your milk with the coffee machine milk frother.
Blend the rest of the ingredients (except cinnamon) in a high-speed blender until smooth.
Add both mixtures to a mug and stir.
Sprinkle with cinnamon.

Note: Consuming black pepper and Coconut oil with turmeric will greatly increase its health benefits and enhance curcumin’s bioavailability by up to 2000%.

bon appetit

I have these huge portobello mushrooms, what can I make with them?

I'd like to leave them whole but I'm open to anything.

bon appetit

Thai-Style Steak Salad

http://ift.tt/2bNj2aq

Steak salad, meet Thai flavor. This tweak on a classic features lettuce and bell peppers…and red chili, ginger, lime juice, and fish sauce. And the dressing is a great tweak on a classic vinaigrette – coconut oil instead of olive, and a blend of lime juice, fish sauce, and coconut aminos to give it a fresh, Asian flavor. It’s a little more time-consuming than just throwing the steak on top of any old pile of greens, but the result is worth it.

If you want, you could manage the cooking time by putting the steak to marinate overnight – that gives you a little more leeway about starting time on the actual day you plan to eat the salad.

The coconut aminos are pretty central to this recipe. If you’ve never had them before, think “Paleo soy sauce,” but made from coconut. (Is there anything coconut can’t do?) You can find them at health food stores or sometimes in either the gluten-free or the ethnic section of regular grocery stores, and if you don’t have either, they’re also available online.

Even though this is a salad inspired by Thai cuisine, the rest of the ingredients shouldn’t be difficult at all to find, and all of them should be in any big grocery store, waiting for you to take them home and make them into something good.

Ingredients

1 lb. skirt steak; 4 cups lettuce, chopped; 1 red bell pepper, sliced in long strips; ½ English cucumber, sliced; ¼ cup cilantro, chopped; ¼ cup mint, chopped; ¼ cup coconut aminos; 1 tbsp. ginger, minced; 3 garlic cloves, minced; 1 Thai red chili pepper, chopped; Juice from 1 lime; Slivered almonds; Sea salt and freshly ground black pepper;

Thai Dressing Ingredients

2 tbsp. coconut oil, melted; 3 tbsp. coconut aminos; 1 tsp. fish sauce; 1 Thai red chili pepper, minced; Zest and juice from 1 lime;

Preparation

In a bowl, prepare the marinade by mixing the ginger, garlic, red chili, lime juice, and coconut aminos. Place the steak in a marinating container. Cover with the marinade, and marinate 30 minutes to 1 hour. In a bowl, combine all of the ingredients for the Thai dressing, and whisk until well-emulsified. Preheat the grill to medium-high. Grill the steak 3 to 4 minutes per side on the preheated grill. Set aside, let rest for 3 to 4 minutes, and slice. In a salad bowl toss together the lettuce, bell pepper, and cucumber. Drizzle the dressing on top and toss gently again. Arrange the vegetables on different plates and top with the sliced steak. Top with fresh mint, slivered almonds, and cilantro.

bon appetit

Homemade Laundry Detergent

http://ift.tt/2cn4MHR

I found it easiest to get all the supplies needed from Amazon, especially after going to several grocery stores that did not carry Castille soap or super washing soda.

SUPPLIES:

2 gallon bucket

2 gallons water

1/2 cup Super Washing Soda

1/2 cup Baking Soda

3/4 cup castile soap

30 drops of your favorite essential oils (I used lavender)

Large wooden/plastic spoon to stir

glass or plastic containers for storage (or a washed out previous laundry container)

DIRECTIONS:

Add hot tap water to just cover the washing soda and stir until dissolved

Measure out and pour 1/2 cup of Baking Soda into the bucket and stir until dissolved

Fill up your bucket all the way to the top with hot tap water, only leaving about 1/2 inch of room on top. Make sure you do this BEFORE adding in your castile soap, or you’ll have a bubbly mess!

Measure and pour into the bucket 3/4 cup of castile soap.

Pour in 30 drops of your favorite essential oils! I used all lavender and it smells really good

Carefully stir everything together until well mixed.

Pour the detergent into jars or bottles. I used a soup ladle to transfer into my big jars, but if your bottle is thinner you can use a funnel.

TO USE:

bon appetit

[Request] Smoothie recipes good with carrot juice?

I want to start incorporating more Vitamin A into my diet, I don't eat many veggies and have been trying to with berry/kale shakes. It's really not panning out, I just need something easier that I'll enjoy. Does anyone know any good recipes that utilize carrot juice for a bit of picky eater?

bon appetit

Fresh Strawberry and Feta Quinoa Salad

http://ift.tt/2bMNNOz

This strawberry quinoa salad is a great summer lunch, and it's perfect for the office!

Serves: 5

Ingredients:

3/4 cup quinoa

1 clove of garlic, finely minced.

3 green onions,

1 pint strawberries

2 English cucumbers

1/3 cup chopped basil leaves

½ cup finely chopped flat-leaf parsley

½ cup extra-virgin olive oil

1 tablespoon red wine vinegar

zest and juice of 1 small lemon

¾ teaspoon sea salt

1 teaspoon ground pepper

½ cup crumbled feta cheese

Directions:

Rinse the quinoa, until water is clear. Bring 1 ¾ cups of water to a boil, add the quinoa, turn heat on low for 15- 20 minutes, covered, until the liquid is absorbed and quinoa is cooked completely.

Stir in the garlic, fluff with a fork, and set aside to cool.

Thinly slice white and light green parts of the green onions and add them to a large mixing bowl.

Finely dice the strawberries and cucumbers and add them to the bowl.

Add the cooled quinoa, basil, parsley, olive oil, vinegar, lemon zest and juice, salt, pepper, and feta and stir everything to mix well.

Taste for seasonings and serve chilled.

The quinoa will keep covered, in the fridge for 3 days.

bon appetit

Alligator Ancho Relleno For all you wild game lovers.

Watch the video ---->>>> Here

Preparing the Chiles:

8-10 large ancho chiles
10 qts boiling water
3 cups piloncillo or brown sugar

Directions

Add piloncillo to boiling water. Let dissolve, stirring occasionally.
Slit the anchos down the side, lengthwise. Remove seeds from inside.
Place anchos in container that'll hold anchos and piloncillo water.
Pour hot piloncillo water over anchos and let sit for 2 hours or until anchos are rehydrated. They'll become softer to the touch and brighter red in color.
Once 2 hours have passed. Drain anchos from piloncillo water and allow them to cool.

Making the Stuffing:

2 lbs ground alligator tail meat
2 medium onions, diced
5 cloves of garlic, minced
3 medium tomatoes, chopped
1 bunch parsley, chopped
1/2 cup green olives, chopped
1/2 cup sliced almonds, toasted
1/4 cup raisins
Salt and pepper to taste

Directions

Sautée onions and garlic for about 3 minutes.
Throw in tomatoes. Let cook for about 5 minutes.
Add ground alligator tail meat and let cook for 5 minutes.
Mix in olives, almonds, raisins and parsley.
Remove from pan and let cool.

Assembling the Rellenos:

Divide stuffing into 8 equal portions and stuff them into the anchos, being careful not to rip the skin.
Once stuffed, place all rellenos on a baking dish and place in preheated oven set to 400 degrees.
Leave in oven for 15-20 minutes or until hot all the way through.
Remove all anchos from oven and place on a serving plate.
Garnish with Honduran crema or regular sour cream and chopped cilantro.
Serve with white rice and beans.

bon appetit

Hawaiian Barbecue-Style Chicken Salad

Ingredients

2 chicken breasts, boneless, skinless; 1/2 cup Paleo barbecue sauce; 1 pineapple, thickly sliced 6 cups mixed greens; 1 red onion, sliced; 1/2 cup grape tomatoes, halved; 1/4 cup pineapple juice; 2 tbsp. apple cider vinegar; 1/4 cup olive oil; Sea salt and freshly ground black pepper;

Preparation

Preheat grill to medium-high heat. Season the chicken breasts and grill the chicken until no longer pink, about 8 minutes per side. Liberally brush the barbecue sauce over the chicken, and cook for another 2 to 4 minutes per side. Remove from heat and let rest. Grill the pineapple 2 to 3 minutes per side, then set aside. Slice the chicken and pineapple into bite-sized pieces. In a salad bowl, gently toss the pineapple, chicken, mixed greens, red onion and grape tomatoes together. In a dressing jar, combine the pineapple juice, apple cider vinegar, olive oil, and season to taste. Drizzle the dressing over the salad, toss gently, and serve.

bon appetit

Weekly Meal Prep: Paleo Buffalo Chicken Casserole

http://ift.tt/2c904fd

I realized this weekend that I still had some PaleoChef Sriracha Sauce left, so I decided to try this casserole dish out and it was just as amazing as it looks! I should note that for the first time in my meal prep history I bought rotisserie chicken instead of making my own shredded chicken. Don’t judge. Anyways, this casserole dish was so simple and easy to make! I do think that the toppings are necessary, so if you make this, don’t skip out on those! Next time I will also add some bacon. Let me know if you make this and what toppings you added!

Paleo Buffalo Chicken Casserole Ingredients:

-1.5 large head cauliflower, grated

-6 eggs

-1.5 pound chicken, cooked and shredded (You can also use rotisserie chicken!)

-1/2 white onion, diced

-1.5 red bell pepper

-1 teaspoon garlic powder

-1 teaspoon salt

-1 teaspoon smoked paprika

-1/2 cup buffalo sauce (I used PaleoChef Sriracha Sauce)

Optional Toppings:

-Crispy bacon

-Diced red onion

-Diced green onion

-Diced avocado

-Diced tomato

Directions:

1) Preheat oven to 400° F.

2) In a large bowl combine the grated cauliflower and eggs. Mix well until full incorporated.

3) Stir in the remaining ingredients and pour into a casserole dish.

4) Bake for 45-60 minutes depending on what size dish you used. Mine is a 2.5 quart round dish and I baked it for exactly 1 hour.

5) Top with desired toppings and serve.

bon appetit

Pane Bianco -- Bread with a Superb Filling

There is something special about a home-made loaf of great bread, especially when it's loaded with a superb stuffing like this pane bianco. This recipe comes from King Arthur's Flour.

Ingredients

3 cups King Arthur Unbleached Bread Flour
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 large egg
1/2 cup lukewarm milk
1/3 cup lukewarm water
3 tablespoons olive oil
3/4 cup shredded Italian-blend cheese or the cheese of your choice
1/2 cup oil-packed sun-dried tomatoes or your own oven-roasted tomatoes
3 to 6 cloves garlic, peeled and minced
1/3 cup chopped fresh basil, green or purple

Instructions

To make the dough: Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), and mix and knead — by hand, using a mixer, or in your bread machine set on the dough cycle — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you're using a stand mixer.

Place the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it's doubled in size.

Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits.

Gently deflate the dough. Flatten and pat it into a 22" x 8 1/2" rectangle. Spread with the cheese, tomatoes, garlic, and basil.

Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.

Using kitchen shears, start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end.

Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8;" pinch the ends together to seal.

Cover and let rise in a warm place until double, 45 to 60 minutes. While the loaf is rising, preheat the oven to 350°F.

Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning.

Remove the bread from the oven, and transfer it to a rack to cool. Enjoy warm or at room temperature. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.

Full recipe at http://ift.tt/2bM1sRo

bon appetit

Golden Milk - Turmeric Latte Recipe

Recipe Link

Here’s how to make it – Serves 1

*1 cup of coconut or almond milk *1 tablespoon of turmeric (ground or root) *1 tablespoon of ginger (ground or root) *1 tablespoon of coconut oil *½ teaspoon of cinnamon *1 tablespoon of honey *3-4 black peppercorns

Stove Top Method

*Heat ½ a cup of milk in a small saucepan over medium heat and bring to a simmer. *Blend the rest of the ingredients in a high-speed blender until smooth. *Pour the mixture into the sauce pan and heat for a further couple of minutes, stirring constantly until hot and frothy. *Wipe up any mess immediately as it can stain.

Coffee machine method:

*Froth your milk with the coffee machine milk frother. *Blend the rest of the ingredients (except cinnamon) in a high-speed blender until smooth. *Add both mixtures to a mug and stir. *Sprinkle with cinnamon.

Note: Consuming black pepper and Coconut oil with turmeric will greatly increase its health benefits and enhance curcumin’s bioavailability by up to 2000%.

bon appetit

[Monday] What are your recipe questions?

General Monday discussion about recipe substitution, what to do about a dish, how to season something, or just overall anything recipes.

bon appetit

White Chocolate Toffee Cookies

http://ift.tt/1OrN7JQ

Dry Ingredients
3 C Flour
½ tsp Salt
1 ½ tsp Baking Soda
Wet Ingredients
1 ½ C Sugar
½ C Vegetable Oil
1/4 C Unsalted Butter
2 Eggs
2 tsp Vanilla
Other
6 oz. White Choc. Chips
6 oz. Toffee Bits
Instructions
In a large bowl combine wet ingredients
In a medium size bowl combine dry ingredients
Add 1/3 of dry ingredients to wet ingredients and thoroughly mix. Continue to add dry ingredients in 1/3 increments until all ingredients are combine.
Add in white choc. chips and toffee bits. The dough is a bit dry so I used my hands to combine these ingredients into the dough.
Cover bowl with plastic wrap or wrap dough in plastic wrap
Chill the dough in the refrigerator for 2 to 24 hours before baking
I used a 1 inch cookie scoop.
Bake at 375° for 9-11 minutes
This recipe makes about 48 cookies.

bon appetit

Bloody Mary Mix

1 bottle of V-8, lower sodium, or store brandVegetable Juice, No Salt Added. (most of the other ingredients have enough salt to preserve a small cow)

1 tablespoon horseradish

1 tablespoon Frank's Red Hot

1 tablespoon Worcestershire

1 tablespoon lime juice

1/4 teaspoon celery salt

2 teaspoons soy sauce

few shakes tabasco

2 - 3 teaspoons Better Than Bullion beef base

1/4 - 1/2 teaspoon fresh ground black pepper

Pour out 1/4 cup of the vegetable juice and blend with the beef base with a fork in the measuring cup.
Pour another 1/2 cup of vegetable juice out and set aside. (Just to make room for mixing)
Add the rest of the ingredients to the measuring cup, stir, pour into juice bottle, shake well.
Taste, adjust seasonings as you see fit.
Add back enough reserved juice from step 2 to fill the bottle.

Pour over ice and vodka. Garnish with celery, cucumber, lime, and whatever else makes sense.

bon appetit