Simple Spicy Chipotle Cream Pasta

I had this at the cafeteria and thought it looked really easy to make. It's a great alternative to the usual Red/White/Rosa sauce options and it's got a taste:work ratio that's hard to beat. Word of warning, it's going to be as spicy as those chipotles so know your limits!

What you'll need (serving suggestion for 2 in parentheses):

1 can of Chipotles in Adobo Sauce, like San Marcos Chipotles in Adobo sauce (1.5 Tbs blended, more if you dig the flavor and crave a kick!)

1 bottle Alfredo Sauce or make and use your own (1 Cup)

1 box pasta of your choice, like rigatoni (~2 Cups dried)

Extras: sliced sausage, chopped up sundried tomatoes, really anything you want

1. Cook the pasta
2. Blend the contents of the chipotles in Adobo sauce until it's smooth (an immersion blender is great for this).
3. Put the alfredo sauce and chipotle paste into a large pan and heat it up. Blend them together and then add whatever extras you want.
4. Add the pasta and toss to coat

bon appetit

Apple and walnut strudel

Ingredients

Apple and walnut strudel • 3/4(770g) can sliced apple • 1/3 cupcoarsely chopped walnuts • 2 tbspbrown sugar • 1 1/2 tbspcurrants • 1/2 tspmixed spice • 10sheets filo pastry • light olive oil cooking spray • 1/4 cupsoft fresh multigrain breadcrumbs • 1 cuplow-fat vanilla custard

Steps

Apple and walnut strudel 1. Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper. Combine apple, walnuts, sugar currants and spice in a bowl. 2. Stack pastry sheets, spraying with oil between each sheet. Sprinkle pastry with breadcrumbs, leaving a 5cm border. Top with apple mixture. Gently fold in sides of pastry, roll up firmly to enclose apple mixture and form a log. Place, seam-side down, on prepared tray. 3. Spray top of strudel with oil. Bake for 40 minutes or until golden and crisp. Remove from oven. Stand for 10 minutes. Cut into slices. Serve with custard. Tips Cover pastry with a clean, damp tea-towel to prevent drying out.

Source- http://ift.tt/1sKC3zf

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[Need help] what exactly is Crema Di Funghi Tartufata and what do I do with it?

I got a bottle as souvenir from brother who just got back from Europe and am now ABSOLUTELY CLUELESS with this thing. Do I use it like butter spread? Do I eat it with my salad? Do i add it to my soup? Like, how do I eat it?

bon appetit

[Question] Need a Garlic free nice Spaghetti recipe.

First off, the requirement. It has to absolutely be garlic free. I'm allergic to garlic and it really messes with me pretty badly. I also have something called, a Pancreatic Divisum. It's only been fairly recently I was diagnosed with this birth defect and it makes me very susceptible to things like Pancreatitus. So this causes a few problems for me and my diet, one of them being. It's very hard for me to enjoy spaghetti anymore. It's one of my favorite foods!.. and unfortunately, some of the ingredients just don't mix well with my pancreas.

So I'm coming to Reddit to beg for some help, help me design a recipe without garlic and without the ingredients that would normally upset a pancreas. Some reference material on Pancreatitus can be found through google. It's a fairly restrictive diet, and it's the exact diet I have to be on for my birth defect. I'm going shopping later tomorrow, so I should be able to get any ingredients people can come up with :)

With our powers combined, I'm sure we can come up with something both tasty and healthy for me. :)

bon appetit

Recipe app or website for searching specific items...

I'd like to find one I can enter in stuff I already have in my house and it brings up recipes based on those items?

I don't get to leave the house so I'd like to make something with stuff I have on hand.

bon appetit

/r/IndianFood is hosting an AMA with Denise D'silva Sankhé, author of Beyond Curry Indian Cookbook and SERIOUS EATS. June 1st, 11:30am EST.

We, at /r/IndianFood, are happy to announce that we will be hosting an AMA with Denise D'silva Sankhé, author of Beyond Curry Indian Cookbook and author/contributor for Serious Eats.

Author Bio

Author's book

Be sure to tune in on 11:30am EST and have your questions ready!

bon appetit

Frog Legs (What to do when the frogs are old and the legs are stringy and too tough to fry)

Chef John Folse has the answer to the age old question of what to do with these frog legs when the frog is old and the large legs are too tough and stringy to deep fry. Osso Buco them.

Chef John Folse's Osso Buco of Frog Legs

1/2 cup olive oil

1/2 cup of all purpose flour

Salt and ground black pepper

6 pairs of cleaned frog legs, (Old frog, large legs for this method)

1/2 cup diced carrot

1/2 cup diced potato

1/2 cup diced zucchini

1/2 cup diced summer squash

10 pearl onions, peeled

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced bell pepper

1/4 cup diced garlic

4 cups beef stock

1/2 cup red wine

Dash Worcestershire sauce

Dash of hot sauce

1 tablespoon finely chopped fresh thyme

1 tablespoon finely chopped fresh basil

1/2 cup sliced green onion

1/4 cup chopped fresh parsley

Cooked hot pasta or rice for serving.

Heat the oil in a 10 inch cast iron skillet.

Season the flour with salt and pepper.

Coat the frog legs in the seasoned flour and shake off the excess.

Sear the legs in the oil until golden on both sides. Do not overcook.

Add the carrots, potatoes, zucchini, pearl onions, diced onions, celery, bell pepper and garlic. Saute, stirring often until the vegetables are wilted, about five minutes.

Add the beef stock a ladle at a time, blending well. Add the red wine, Worcestershire, hot sauce, and season to taste with salt and pepper.

Reduce the heat to simmer, cover and cook until the frog legs are tender, about 30 minutes.

Stir in the thyme, basil, green onion, and parsley.

Serve over pasta or rice.

bon appetit

Salt-Crusted Potatoes (Papa Salada) with Gose Ají

Salt-Crusted Potatoes (Papa Salada) is a traditional Colombian side dish and is a typical accompaniment to grilled meats or served alone with ají. Ají is a spicy sauce that often contains tomatoes, cilantro, chili, onions, and water. This ají is definitely from Radd Cooking with the Pop-Gose-the-Weasel Gose from Draught Works. The resulting salsa is fresh with a hint of citrus.

Full recipe and video at http://ift.tt/1TVUPNc

Hardware

• 2 lbs. small new potatoes, rinsed
• ½ cup kosher salt

For Gose Ají

• ½ cup gose style beer, Pop-Gose-the-Weasel from Draughtworks in this case
• 8 oz. grape tomatoes, cut into quarters
• 4 green onions, finely sliced
• ½ cup cilantro leaves, finely chopped
• 1 serrano chili, finely chopped
• Kosher salt

Directions

For the Salt-Crusted Potatoes

1. Add kosher salt to a pot with quart of water and stir to dissolve
2. Place potatoes in the salt water
3. Bring to a boil over high heat
4. Cook, stirring occasionally, until liquid has completely evaporated and potatoes are covered in a coating of salt (around in hour)
5. Remove from heat and let potatoes rest for 5 minutes in pan
6. Toss
7. Serve with gose ají

For the Gose Ají

1. Combine tomatoes, green onions, cilantro, and chili in a bowl
2. Season generously with salt and let sit 2 minutes until salt dissolves
3. Add gose and stir to combine

bon appetit

[Request] I need a mouth-watering, from scratch, cornbread recipe.

Hello, the SO and I made some shredded BBQ chicken to put on buns with coleslaw and the like. Dinner is in a couple hours, and we are craving cornbread to go with it. I have all the ingredients as per the recipes on Google request, but most recipes I have tried (so far) are either too sweet or too dry. Oh,and I don't have a cast iron skillet. As a side request, what veggie recipes or side dishes would suit this meal? Thank you in advance!

bon appetit

Coconut Beer Shrimp with Sweet and Tangy Dipping Sauce

From Louisiana Kitchen by Chef Paul Prudhomme

Seasoning Mix

1 tablespoon ground red pepper (preferably cayenne)

2 1/4 teaspoon salt

1 1/2 teaspoon sweet paprika

1 1/2 teaspoon ground black pepper

1 1/4 teaspoon garlic powder

3/4 teaspoon onion powder

3/4 teaspoon dried thyme leaves

3/4 teaspoon dried oregano leaves

Coconut Beer Shrimp

2 eggs

1 3/4 cup all purpose flour

3/4 cup fresh beer

1 tablespoon baking powder

4 dozen medium shrimp, peeled but with tails on, deveined, about 2 pounds.

3 cups grated coconut, about 6 ounces (by weight)

Oil for deep frying

Sweet and Tangy Dipping Sauce

16 ounce jar orange marmalade 0r 1 2/3 cups

5 tablespoons creole mustard or coarse brown mustard

5 tablespoons grated fresh or prepared horseradish

Directions

Combine the ingredients for the dipping sauce. Set aside.

Combine all the ingredients of the seasoning mix. Mix well.

Make the batter by combining 2 teaspoons of the seasoning mix with the eggs, 1 1/4 cup of the flour, the beer, and the baking powder. Mix well, breaking up any lumps.

In a separate bowl, combine the remaining 1/2 cup flour with 1 1/2 teaspoon of the seasoning mix. Set aside.

Place the coconut in a separate bowl.

Season both sides of the shrimp with the remaining seasoning mix. Holding the shrimp by the tail, dredge through the flour, shaking off the excess, and dip in the batter (not the tail), allowing excess batter to drip off. Coat generously with grated coconut and place on a baking sheet.

Drop shrimp, one at a time into 350 degree oil, until golden brown. 30 seconds to one minute per side. Do not crowd. You can estimate frying time by cutting open the first shrimp to make sure the batter is cooked through and the shrimp is not overcooked.

Drain on paper towels and serve immediately with Sweet and Tangy Dipping Sauce.

bon appetit

Hot Braised Chicken sauce request

On my last trip home, I was devastated to learn that the Chinese takeout place that my family frequented when I was growing up has closed.

They served a dish they called Hot Braised Chicken. I've done some online searching and have found dishes that look similar at other restaurants (none near me) but I can't find a recipe for the sauce.

The sauce was spicy and tangy, fairly thin in texture, and a dark brown color. It was served with the same breaded chicken chunks most places use for Sweet and Sour Chicken.

I don't think it's the same sauce that appears in recipes for braised chicken wings and other non-breaded chicken parts but I may be wrong. Any ideas or nudges in the right direction would be appreciated! Thanks!

bon appetit

Chocolate Chantilly With Whipped Cream

INGREDIENTS 200ml water (plus more for ice-bath) 220g high quality dark chocolate Ice Whipped cream (serving suggestion) Grated dark chocolate (serving suggestion)

PREPARATION 1. Melt chocolate and water together in a pan on a low heat, stirring occasionally until melted 2. Add ice and water to a large bowl, then place the mixing bowl in the ice water 3. Pour the melted chocolate mixture into the mixing bowl in the ice bath 4. Using a hand blender, whisk chocolate mixture until it becomes fluffy and resembles whipped cream, do not over mix! 5. Top with whipped cream and grated chocolate. Serve immediately. 6. Enjoy! IF YOU WANT TO WATCH VIDEO =>https://youtu.be/h9owP1Y0NG4

bon appetit

Shrimp Kabobs with Homemade Zesty Italian Dressing

For the Italian Dressing (makes 1 ½ cup-worth)

• 1 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1/3 cup white wine vinegar
• 1 tsp raw honey
• ½ tsp dried basil
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp dried thyme
• ¼ tsp black pepper
• 1 tsp salt
• ¼ tsp red pepper flakes

For the Kabobs

• 1 lb raw shrimp (peeled & deveined)
• 3-4 zucchini, cut into 1”-thick circles
• 2 bell peppers, cut into 4ths (you want the pieces to be large enough not to fall through the grates)
• 1 ½ cups of Italian dressing

To make the Italian dressing

1. Place ingredients in a close-able container and shake well to combine.

To make the kabobs

1. Remove tails from shrimp and then rinse shrimp under cold water. Place in a large sealable container or ziplock bag.
2. Wash and cut vegetables. Place in container with shrimp. Pour Italian dressing over shrimp and vegetables and cover with lid. Shake well and then place in fridge for 30 minutes up to overnight.
3. Thread shrimp and vegetables (optional to alternate) on skewers.
4. Heat grill on high setting. Allow to preheat for about 10 minutes. Carefully place skewers and peppers directly on the grate. Turn after about 2 minutes, or until the face-side down turns orange. Cook on other side for another 2 minutes, or until cooked through.

Hint: watch shrimp carefully as they can go from cooked to over-cooked quickly. Remove from heat, plate, and enjoy! Recommend serving with brown rice, farro, quinoa, or as a salad.

By The Healthy Toast

bon appetit

[Question] What are some good fun meals that 5 people can work on together?

Stuff like:

• Make your own pizza (having all the ingredients out, everyone makes their own)
• Crab broil (where everyone has a job in doing something - making sides, etc.) - unfortunately one of us is allergic to shellfish

Obviously there could always be someone tasked with one dish or another, but I wanted to see what success people have had with 5 people working essentially together to make a meal.

bon appetit

Dairy-Free Mango Tart

Find this recipe and more on my website: http://ift.tt/1WWDbw2

Mango Tart Crust

Ingredients:

• 1/2 cup dried or canned chickpeas
• 3 tbs coconut oil
• 1 tbs honey

Directions:

1. Preheat your oven to 350° F.

2. To begin, you're going to need to drain and dry your canned chickpeas. If you are using dried chickpeas, then the process is a bit more involved, but better tasting in my opinion.

3. Put a half cup of dried chickpeas in a sauce pan and fill it with water until the chickpeas are completely submerged.

4. Bring the water to a boil, then remove the sauce pan from the burner, cover it, and let the chickpeas sit in the hot water for an hour.

5. After an hour has passed, add more water if there are chickpeas that are not fully submerged. Then put the sauce pan back on the burner and bring to a boil once more. Let the chickpeas boil until they are softened. You may check them periodically by removing one or two and cutting them in half. If there is a white circle in the center, then it's not finished cooking. However, if there's a consistent beige color all throughout, then you're good to go.

6. Once the chickpeas are cooked, remove the sauce pan from the heat, drain the liquid from the chickpeas, and set them aside to cool for a few minutes.

7. When the chickpeas are cool and dry, pour them into the food processor and run it until the chickpeas have formed a texture like that of corn meal.

8. At this point, add the coconut oil and the honey and process again until everything is well combined.

9. Press the mixture into a tart pan, a pie pan, or some sort of individual pastry apparatuses. (Yay for choices!)

10. Bake the crust in the oven for 10 minutes.

11. While the crust is baking/cooling, you may work on the filling.

Mango Tart Filling

Ingredients:

• 1 large mango
• 1 can full-fat coconut milk
• 3 tbs powdered sugar
• 2 egg yolks (beaten)
• 3 tbs flour (use coconut flour to make this gluten-free)

Directions:

1. Peel and slice your mango, and then place it in the food processor along with 5 tbs of the coconut milk. Add the powdered sugar as well.

2. Run the food processor until the mango, milk, and sugar are pureed and the mixture is smooth, creamy, and completely devoid of lumps.

3. Pour the mixture into a small sauce pan. Add the remaining coconut milk, turn the heat to medium, and stir slowly to combine the ingredients.

4. Once the mixture is steaming (not bubbling), whisk in the beaten egg yolks. Make sure you stir continuously while you are pouring the yolks in. Do the same thing with the flour.

5. Let the mixture cook for about 3-5 more minutes on medium-low heat (it shouldn't be boiling). then remove it from the heat and let it cool for about 5 minutes.

6. After the mixture has cooled in the pan for 5 minutes, transfer it to a glass or plastic bowl and allow it to cool for 15 more minutes.

7. Pour the filling into the pre-baked crust(s). You may need to allow for more cooling. I find it's best to chill the tart overnight for more cooling and thickening. However, you may eat it warm if you're okay with the filling spilling out. I'm not going to lie; I am totally okay with "ugly" dessert, so I definitely let my filling spill sometimes.

I drizzled dark chocolate over my mango tart, but you could add whatever you like or nothing at all. However you decide to dress your tart up, I hope you enjoy digging in to it.

bon appetit

Had some good (s&P?) squid at the Sydney fish market, wanna try to make it.

So I was visiting Sydney and of course went to their AMAZING fish market. There was this Asian cuisine vendor, and they had a pack with a seafood Shish-kebab and an oyster. There were also these little balls of what I think is squid, about the size of popcorn, and they were great. They had salt and pepper and a little bit of spice in it. I would really appreciate if somebody could give me a recipe for the squid if you're a Sydney fish market recipe or if its a common meal somewhere in Asia.

bon appetit

Stuffed Eggplant Baked

Full recipe with picture at source: Stuffed eggplant baked recipe

Ingredients * 3-4 medium eggplants

• 200-300gr minced meat (beef or pork, or mix beef and pork) or mushrooms

• 1 big tomato

• 1 big onion, peeled and finely chopped

• 2-3 gloves garlic, minced

• 50-100gr grated cheese (Gouda, Edam or Parmesan)

• 3-4 Tbsp of finely chopped fresh greens: mix of parsley, coriander, mint and thyme

• 2-3 Tbsp dry red wine

• 4-5 Tbsp sunflower oil

• 1 lemon, squeeze juice

• Salt, ground black pepper to taste

Instructions

1. Finely chop the tomato.

2. Cut eggplants in half and scoop out the centre.

3. Heat 2-3 tablespoons sunflower oil in a large deep skillet on medium heat. Add the chopped onion and fry till softness. Place chopped eggplants to the onion, stir to combine them and fry 3-5 minutes.

4. Heat 1-2 tablespoons sunflower oil; place minced meat (or mushrooms) and fry till light brown. Pour in dry red wine and cook 5 minutes till liquid is evaporated.

5. Preheat the oven to 180° C.

6. In a big bowl add chopped greens, minced garlic, chopped tomato, salt and ground black pepper to taste.

7. Stuff each eggplant shell with meat filling and place on a foil. Bake 15-20 minutes till the eggplants are tender.

8. Sprinkle with grated cheese.

9. Serve baked eggplants warm with yogurt, your favorite greens and salad.

Bon appetite!!!

bon appetit

Chicken Piccata over Linguini, with Fried Capers and Roasted Tomatoes and Lemons

http://ift.tt/1Xbs4QQ

The blog post has lots of pics and a printable recipe :)

Chicken Piccata is one of my husband’s favorite dishes so I make it a lot. This time I fried the capers and they were super delicious. They get crispy and brown and are so good, I'd eat them like potato chips if I made enough.

I also roasted some tomatoes and lemons to go with it and served the whole thing over linguini (but the sauce was so damn tasty that having good bread on the side would have been enough).

INGREDIENTS

For the Chicken Piccata

2 skinless, boneless chicken breasts

Coarse kosher salt and freshly ground black pepper

¼ cup flour

¼ cup Parmesan cheese, finely grated

3 tablespoons extra-virgin olive oil

3-4 tablespoons brined capers, rinsed and dried on a paper towel

3 cloves garlic, minced

4 tablespoons lemon juice (approx 1 large lemon)

¾ cup low sodium chicken stock

½ cup dry white wine (recommended Pinot Grigio or Sauvignon Blanc)

½ - 1 teaspoon honey

3 tablespoons unsalted butter, cold

¼ cup fresh parsley, roughly chopped

For the Roasted Tomatoes and Lemons:

1 pint large cherry or grape tomatoes

1 lemon, thinly sliced

1 tablespoon olive oil

Coarse kosher salt and freshly ground black pepper

INSTRUCTIONS

For the roasted tomatoes and lemons: Preheat oven to 425ºF

Place tomatoes and lemon slices on a baking sheet in a single layer. Drizzle on olive oil and season with salt and pepper, to taste. Roast until tomato skins split a little and lemon slices are lightly browned, about 10-15 minutes, depending on the size of the tomatoes. Set aside.

For the Chicken Piccata:

Cut each breast in half horizontally to make thinner. One at a time, add pieces inside a heavy sealable bag and pound to make them ½ inch thick.

Combine flour, cheese, and paprika and pour onto a plate. Season chicken with salt and pepper. Dredge chicken pieces in the flour mixture and shake off excess.

Heat a large skillet over medium-high, add the olive oil. When shimmering, add the capers and cook for about 1-2 minutes, until they open up a bit and brown a little. Remove the capers with a slotted spoon and and let drain on a paper towel.

In the remaining oil, add chicken in a single layer but don’t crowd the pan, cook in batches if necessary. Cook until golden brown, about 2-3 minutes. Flip and brown the other side, about 3 minutes, until fully cooked. Remove and transfer to plate. Cover with foil to keep warm. Repeat with the rest of the chicken, adding little more oil, if needed.

Once all the chicken is cooked, reduce heat to medium and add garlic. Cook for 30 seconds then add the lemon juice, stock, honey, and wine. Bring to simmer, scraping up any brown bits from the pan. Cook until reduced by half, about 4-5 minutes. Taste for seasoning and add salt and pepper as needed. Stir in the butter until melted. The sauce should be slightly thick and glossy. Slide the chicken back into the pan and coat with the sauce. Sprinkle over the parsley and capers, and serve immediately with the roasted tomatoes and lemons on the side.

bon appetit

No Yeast, No Oil, No Butter, No Milk - Cinnamon Roll Recipe? (For My Father)

I'm struggling to find a good recipe for Cinnamon Rolls for my father due to health concerns and the diet restriction from there. He's not much of a cook or a baker (as in, not-at-all) and my mother really only knows comfort food, aka, 'just add a stick of butter to everything.' So he's been struggling lately after living a life of tasty foods and now living a life of more sensible and healthy eating.

Unfortunately, while I'm well-capable of using the almighty powers of Google, I'm not very experienced in identifying 'good recipes' of this nature. Even then, it seems that there are always little tips or tricks that even Google doesn't find.

So I'm kind of stuck here. I'd like to bake him something that he can actually eat and enjoy, but I'm not sure how to approach that without, you know, the things that make food items enjoyable.

Does anyone here have any ideas, suggestions, tips and/or coveted recipes?

bon appetit

Please help me decipher this old recipe from deceased mom.

I'm sorry if this is a bad place but I could really use some help. My mother passed away and this is one of my favorite things she made. I'm having a hard time making it out and I obviously can't ask her now :'(

If you can think of a different sub that could help more please let me know.

http://ift.tt/1Y0kMhB

bon appetit

[Request] Best recipes that use Kataifi dough?

I impulse purchased 12 lbs of Athen's Kataifi Dough on Amazon, and I'm not sure exactly what to use it for! Any recipes or tips on using this specific dough would be greatly appreciated. This subreddit has been a big help for me recently, thank you all a ton! I love this community.

bon appetit

Fried Squirrel With Gravy (A good tale from Southern Foodways Alliance if you will never eat a squirrel.

From The Southern Foodways Alliance Community Cookbook, edited by Sara Roahen and John T. Edge.

I met John Edge a few days before this cookbook was released. I was in Fat Harry's, a local pub, middle of the afternoon and the popular location was not very crowded at the time. John Edge, (I had never met him before) walked in and immediately started a conversation with me and my friend. I quickly realized my friend was a long time friend of John's wife, who was due to have their first child any day. John talked fast, had a lot of interesting information, about the cookbook, about becoming a dad, and about all things concerning food. He was in the area promoting The Southern Foodways Alliance and the community cookbook. He needed to move along quickly to get back home to his nine month pregnant wife. I bought the cookbook first chance I got and enjoy the recipes and stories.

From the cookbook:

Sarah Thomas says she ate a lot of squirrels growing up. That the best and biggest squirrels come from French Creek, West Virginia, and that she learned this method from her mother.

2 squirrels

salt and pepper

1 cup all purpose flour

Oil for frying

about 1 cup Milk, mixed with equal amount of water

water as needed

Gut and skin the squirrels. Soak the squirrels in a pan of enough water to cover for one or two hours in the refrigerator. Drain.

Cut the squirrels into pieces, discard the heads. Cover the pieces with water in a large pot. Bring to a boil and lower the heat to simmer until the meat is tender but not falling off the bone. Drain.

Season the pieces with salt and pepper and roll in flour.

Heat the oil to shimmering in a cast iron skillet. Fry the pieces until golden brown on both sides. Drain the fried pieces on a paper towel or brown bag.

Leave about 2 tablespoons oil in the skillet, add 2 tablespoons of flour and stir constantly until golden colored. Add half milk and half water, a splash at a time, stirring briskly until the gravy is the consistency that you like. Season with salt and pepper to taste.

Serve the fried squirrel with the gravy, along with mashed potatoes, green beans, and homemade biscuits.

bon appetit

Request (banana cheesecake)

Does anyone have a good recipe of banana cheesecake? Something similar to the one that is presented in "Cheesecake factory"

bon appetit

Grilled Carrots and Pumpkin Over Quinoa

Pumpkin and carrots go great together. They both have a vegetal sweetness and meld nicely in both sweet and savory dishes. Grilling draws out their natural sugars and they develop a complex flavor. The two alone are outstanding but adding nutty quinoa to the mix makes a very filling plate that you’ll want to eat again and again.

Serves 6

Ingredients

• 2 cups chicken or vegetable broth, reduced sodium
• 1 cup seeds of quinoa, rinsed and drained
• 2-3 carrots, peeled and cut in half lengthwise
• 1/2 small pumpkin, peeled, seeded and cut into half rounds
• Toasted pumpkin seeds, for garnish
• Juice of half a lemon
• Olive oil
• Salt, to taste
• Black pepper, to taste
• Fresh basil leaves, for garnish

Directions

1. Lightly drizzle the carrots and pumpkin with olive oil. 2. Sprinkle both sides with salt and black pepper. 3. Lightly brush the grates of your grill or a grill pan with olive oil to prevent sticking. 4. Heat over medium-high. 5. Grill carrots and pumpkin for about 7 minutes per side or until tender with nice grill marks. 6. Bring the chicken or vegetable broth to a boil over medium-high heat. 7. Pour in the quinoa. 8. Add some salt and black pepper. 9. Stir and reduce to a simmer. 10. Cover and cook for 12-15 minutes or until tender and all the liquid is absorbed. 11. Remove from the heat and leave covered for a few minutes. 12. Uncover and fluff with a fork. Leave to cool. 13. Season to taste with salt and black pepper. 14. Combine the lemon juice with 2-3 tablespoons of olive oil in a small bowl. 15. Whisk and season with a bit of salt. 16. Pour the dressing over the quinoa and toss to coat. 17. Transfer to a serving platter or individual serving plates. 18. Top with grilled carrots and pumpkin. 19. Finish with pumpkin seeds and garnish with basil. 

Photo food and source of recipe:here

bon appetit

Squash cream-soup. Weight loss recipe.

• Squash - 1,5 - 2
• Potato - 2 medium
• onion - 1/2
• carrot - 1 medium
• cream - 200 ml
• chicken fillet - 1/2
• chicken broth - 2-3 tbsp
• garlic - 4 cloves
• oil, salt, pepper.

** Directions :** https://www.youtube.com/watch?v=gDzeb6Y7t3o

• Prepare chicken broth, with salt, pepper and spices (as you like it)
• Cut all of the vegetables into equal pieces. (Squash, potatoes, onion and carrots)
• Pill and chop garlic cloves.
• Pour out some oil into a frying pan and add garlic into it. Cook it for a minute, then add chopped onion. Let it get soft and then add potatoes, squash and carrots.

• In 10 minutes add prepared broth so it would cover all of the vegetables and cook it until vegetables get soft. (also transfer meat into a frying pan)

• When vegetables are cooked, separate liquids from vegetables and blend the second ones.

• Heat 200 ml of cream and add blended vegetables (with meat) into it. Mix well…and add a little bit of broth (to get the right consistency). *The rest of chicken broth may be used for some other dishes.

• Cover your pot and simmer cream soup for 5 minutes at a very low heat.

• Serve it with little pieces of toasts and fresh dill or parsley.

bon appetit

[Request] Recipes that use vegan cheese

The recipes don't have to be vegan themselves, my friend is just allergic to lactose and casein and I introduced him to vegan cheese and ice cream. Currently we have only made grilled cheese and quesadillas. When the cheese melts it gets very goopy/yummy but it's not very good cold(to us).

Anyways I want to try making a pizza but am afraid when the cheese melts in the oven it will turn more into cheese dip then stringy cheese(seeing as that's what happens when making the sandwiches). Has anyone tried this?

Obviously any recipe is welcome and again the recipe itself doesn't have to be vegan but I am not against it either. I am all for experimenting but like I mentioned I fear the consistency of melted vegan cheese wouldn't work for most cheesy dishes like lasagna, pizza, etc.

bon appetit

Mushroom Chicken Breast with Red Onion Roasted Potatoes

Feeds 4

Ingredients

Chicken

• 4 whole chicken breast
• 5 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup heavy whipping cream
• 1/2 cup chicken stock
• 3 tsp rum
• 3 garlic cloves, finely chopped
• 2 shallots, thinly sliced
• 2 oz brown button mushrooms, sliced

Potatoes

• 6 yukon potatoes, quartered
• 1 red onion, sliced
• 4 cloves garlic, chopped
• 2 tsp cumin
• 3 tsp olive oil
• 3 whole fresh sprigs of rosemary
• salt and pepper

Cooking

Potatoes

1. in a large bowl, combine the ingredients and mix well.
2. in a large baking dish or casserole, pour in mixture and spread out as evenly as possible. (depending on size of dish used, add another tsp or two of oil to the bottom before pouring in mixture). 3. place in oven at 350 for 20 minutes. remove from oven and mix/stir around and return to oven for another 20 minutes.

Chicken

1. in a large frying pan, brown the chicken breast in half the butter and then remove and set aside. add in the olive oil and the shallots and cook for 2 minutes.
2. add the mushrooms and garlic and cook for another 2 - 3 minutes, stirring frequently. season with salt and pepper and add the rum and 5 tbsp of the cream. reduce heat and simmer on low heat for 10 minutes, stirring occasionally until most of the excess liquid has evaporated.
3. melt the remaining butter in the same pan. add the rest of the cream and the chicken stock. bring to a heavy simmer (almost a boil) and stir for 2 - 3 minutes. reduce the heat and return the chicken. stirring and ladling the sauce mix over the chicken as it cooks in the pan for another 5 - 6 minutes over medium heat. plate up by pouring some of the sauce on a plate, then placing a breast on the sauce, then more sauce on top the breast along side the roasted potatoes and extra salt and pepper if desired.

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[Request] My IT class is having a LAN party on friday and I want to bring something small, yet tasteful.

And the night before I'm working until 9 so it has to be something that can be made quickly. Thanks in advance.

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The Socca: The Gluten Free Savoury Pancake That Deserves Your Attention

A very simple and straightforward recipe that can be customized endlessly!

Ingredients

• 1 cup chickpea flour

• 1 cup water

• 2 tsp salt

• 1 tbsp olive oil

• Vegetable or coconut oil for frying

Directions

Mix chickpea flour and salt in a bowl. Slowly pour in water, making sure to stir constantly to avoid lumps. Once a consistent batter is produced (think pancakes, if you need to add more water feel free), slowly drizzle in olive oil. Heat oil in large pan on medium heat and pour in batter to desired size. Flip once bubbles form around the edges. Press down on the top of the socca once your have flipped it. Cook for roughly 2 minutes more, until cooked through.

Additional Ingredients To Add To Batter

• Onions, finely chopped

• Garlic, finely chopped

• Fresh herbs

• Spice powders (curry, paprika, smoke paprika, garlic powder, mustard powder, chill powder)

• Sundried tomatoes or olives

• Cooked meats, diced small

• Cheese, shredded or diced small (try goat cheese)

Check out this post and many more like it at Q-Avenue.com!

http://ift.tt/1PcEnJt

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Oat, Chia and Berry Breakfast Bowl

Oat, Chia and Berry Breakfast Bowl

Yields 5

An easily prepared breakfast bowl that can be made for the week ahead. Rich in fiber and antioxidants.

Prep Time: 10 min Total Time: 10 min

Ingredients

• 4 cups of frozen berries ( I use a mix of strawberries, raspberries and blueberries, but feel free to use your favorite fruit)
• 1 1/2 cups rolled oats( gluten free if trying to avoid gluten)
• 1/2 cup chia seeds

Instructions

• Put your berries in a glass bowl to defrost. I use them microwave, but you could also but them in your fridge overnight Put the oats and chia in your blender or food processor and process until the consistency of oat bran. You don't won't to process your oats too much, they'll just make your breakfast bowl rather gummy. I think it's best to underprocess them as opposed to overprocess them.
• Transfer your oats/chia mixture to a small bowl.
• Put the berries in your blender/food processor and process until a smooth puree.
• Mix berries and oat/chia mixture in a bowl with a lid. I have many times eaten a bowl right then, but it does thicken up in the fridge
• Top with fruit and/or nuts of your choosing for a healthy, filling and fiber-ful breakfast.

ENJOY!

Pics and printable recipe available at: Nourish and Nestle

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[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.

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Terrific Sweet Short Ribs

These are the best pork ribs I've ever had from an oven and maybe the best I've ever had period. No foolin' around guys. These are very, very good.

Ingredients

• 8 cloves garlic, minced

• 2 Tbsp. packed dark brown sugar

• 2 Tbsp. balsamic vinegar

• 3 Tbsp. sea salt

• 3-4 Lbs. pork ribs

Directions

Smear the pork ribs thoroughly on both sides and set in a large baking dish and refrigerate for at least 1 hour.

Light the oven and set at 275 degrees.

Place the grill in the oven for 3 1/2 to 4 hours, turning over once or twice during the waiting time.

Serve after a 10 minute rest.

Full recipe at http://ift.tt/25vQOHW

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Delectable Cookery now just at a Click - Bally Chohan Recipe

The recipe shouldn't just be attractive or delectable, but healthy also, therefore concerning these factors and clients simplicity, online recipe portals like Bally Chohan Recipe are on the type to give best recipe tips to its viewers. Click to find out more!

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Quinoa Recipe with Smoked Tofu and Vegetables

Quinoa and tofu are a great combination. Both are very nutritious and lend great texture variation to a dish. For this recipe, quinoa is the foundation. It is fluffy, nutty and when combined with tomatoes, cucumber, and parsley you get a dish with addictively fresh bites throughout. As for the tofu, it has a smoky flavor and by cubing it and baking in the oven, each bite sized piece gets crisp on the exterior while maintaining tofu’s luscious creaminess on the inside. To make all this better, everything is put on top of a bed of fresh spinach. Yum!

Serves 6

Ingredients

• 8 oz. smoked tofu, cut into cubes

• 3 garlic cloves, minced

• 1 1/2 cups grape tomatoes, halved

• 2 cups vegetable broth, reduced sodium

• 2 cups fresh spinach, packed

• 1 cup quinoa, rinsed and drained

• 1 cup diced cucumber

• 1/4 cup chopped fresh parsley

• Juice of 1 lemon

• Extra virgin olive oil

• Salt, to taste

• Black pepper, to taste

Directions

1.Preheat oven to 350 degrees F and line a baking sheet with foil.

2.Spread the cubed tofu onto the baking sheet in an even layer.

3.Place in the oven to bake until lightly crisp on the outside and creamy in the middle. This will take about 20 minutes.

4.Bring the vegetable broth to a boil over medium-high heat. Add the garlic.

5.Add the quinoa as well as some salt and black pepper.

6.Reduce to a simmer, stir, and cover.

7.Leave to cook for 15-20 minutes or until all the liquid is absorbed and the quinoa is tender.

8.Remove from the heat and leave covered for a few extra minutes.

9.Gently fluff the quinoa with a fork.

10.Add the tofu, tomatoes, cucumber, and parsley.

11.Drizzle lightly with oil and lemon juice.

12.Toss everything together and season to taste with salt and black pepper.

13.Create a bed of spinach on your selected serving platter.

14.Transfer the quinoa mixture to the platter.

15.Serve and eat.

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Indian Chicken Curry Simmered In a Tea Sauce

Ingredients

Curry Cut Chicken(Skinless pieces of whole chicken) 1 kg

Onions (medium sized) 3

Tomatoes (medium sized) 2

Ginger paste 2 teaspoons

Garlic paste 2 teaspoons

Black tea 1/2 cup

Oil 2 teaspoons

Cloves 2-3

Cinnamon 1 inch

Fenugreek seeds 3-4

Coriander powder 3 teaspoons

Red chili powder 2 teaspoons

Kasuri methi(Dried fenugreek leaves) 2 teaspoons

Salt as required

For Marinade

Whey 3 cups

Red chili powder 2 teaspoons

Turmeric powder 1 teaspoon

Lemon juice 2 tablespoons

Salt as required

For garnish

Oil 2 teaspoons

Onion 1

Sugar 1 teaspoon

Salt as required

Steps

1. Clean the chicken pieces thoroughly. Take all the ingredients of the marinade, mix it together and pour over the chicken. Rub it into the chicken pieces and refrigerate for 4 hours. For the people who are wondering what whey is, it's the water that collects on top of curd/yogurt. If you don't have whey, simply drain the youghurt into a mislin cloth and use the water that collects.

2. Chop the onions and the tomatoes.

3. Heat 2 teaspoons of oil in a wok/kadhai.

4. Fry the cloves, cinnamon and fenugreek till the aromas are released. Add the onions into this. Saute till they become transparent.

5. Add the tomatoes. When the tomatoes are half cooked, add the ginger and garlic paste. allow to cook till the raw smell leaves.

6. Add the dry spices and cook till the oil is released from them.

7. Now add the chicken pieces along with the marinade, add the tea and kasuri methi, cook on low till the chicken pieces are done.

8. The sauce will be a little thin at this point, but that's okay because it will thicken as the curry sits.

9. Take a pan, heat oil. Add thinly sliced onions and saute on low flame. Then add the sugar and allow the onions to caramelise.

10. Season with a little salt and top over the chicken curry. Serve hot with rice or flatbreads like rotis, phulkas or kerala porottas.

Note:

All the spiced mentioned are available in most asian stores. I used a normal Indian tea. You can get excellent results with chai tea or masala tea also.

Full blog post here.

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[Request] Best Baklava Recipes?

I absolutely adore baklava, and I made it at home for the first time tonight. I didn't realize eating it fresh would be SO much better than ordering it from Amazon. Especially considering the exorbitant prices I pay for baklava to be shipped to my house. Now, I'm hooked on homemade baklava! I tried a recipe from Martha Stewart's website, but I would like something more authentic. Also, any tips on making the process more simple or tips to give a better final product would be great. Thank you!

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[Request] Fish pie in puff pastry, with boiled eggs

I'm looking for a recipe my mother used to make (I guess in the late 80's).

It was some sort of fish pie (it used white fish, mostly likely cod or haddock). It also had chopped boiled eggs in it, possibly sweetcorn, a creamy white sauce, and was wrapped in flaky puff pastry and presented as a long rectangle (as opposed to a round pie)

Closest I can find is the Russian Dish: Salmon Coulibiac, but that uses salmon, and also shortcrust, its not really that similar

Thanks

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Awesome Sugar Cookies with Fruit Preserves

INGREDIENTS

All Purpose Flour - 2^3/4 cups

Baking Powder - 1^1/2 tsp

Butter - 1 cup, softened (can use microwave)

Sugar - 1^1/2 cups

Egg - 1

Vanilla Extract - 1 tsp

DIRECTIONS

1a.) Preheat oven to 350 degrees Fahrenheit

1b.) Mix flour and baking powder in a bowl.

2.) In a separate bowl cream sugar and softened butter with spoon until smooth.

3.) Add Egg and Vanilla Extract to creamed sugar and butter, mix this.

4.) Add Flour and Baking Powder mix to the creamed sugar and softened butter, mix. Here I add the flour and baking powder in slowly and mix with a large spoon, eventually after almost all the flour has been mixed in with the butter I use my hands and knead the dough

5.) Mold dough into cookie shapes and place on a baking tray covered in parchment paper or aluminum foil.

6.) Bake for 25 minutes.

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[Request] "Stuffed Jalapeño" replacement for a child

I'm smoking ribs for the family this weekend, and one of the appetizer/sides I want to do is simple bacon wrapped jalapeños.

However, there will be an 8yo who will try new things, but shies away from anything spicy (except for flaming-hot Cheetos - go figure).

So the question is, anyone have suggestions for an appetizer that mimics stuffed jalapenos, but without the pepper? Is there another vegetable that I could sub out for the jalapeño that might be more kid-friendly?

TIA!

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[Request] Bean dip recipe

I have a potluck barbecue to go to tomorrow, before I knew about it I had started a big pot of pinto beans, so I'm looking for a good bean dip recipe. Thanks!

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Creamy Garlic Mushroom Penne Pasta Recipe

This is a yummy vegetarian mushroom pasta using white sauce and cheese which enhance its flavor. A great treat for kids. For Watch This Video. https://youtu.be/IiQgaLCRXaI

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Recipe of Apple Carrot Mango Juice

Ingredients: Apple ( cut into small pieces ) - 1 cup Carrot ( cut into small pieces ) - 1/2 cup Mango ( cut into small pieces ) - 2 cups Sugar - as required

Method: 1. Mix every one of the ingredients with water and drink it.

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No Cook Chocolate Chip Cookie Dough Bites

Ingredients

• 1 cup cashews
• 1 cup packed dates
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 2 heaping tablespoons of chocolate chips (I recommend using dark chocolate)
• Pinch of salt (optional)

Instructions

1. Soak dates in bowl of hot water for 10 minutes.
2. While dates are soaking, pulse cashews in food processor until it looks like small pebbles (you want it too look just a tad bigger than “dust”). Pulse in cinnamon and vanilla extract.
3. Once softened, add in dates and pulse together until a sticky dough forms. If your mixture isn’t sticking together, add in some water, about 1 tablespoon at a time. Once the mixture reaches desired consistency, taste and add salt if desired.
4. Finally pulse in chocolate chips until just combined (it’s okay to have a few whole chocolate chip pieces left).
5. Place foil or parchment paper over a small baking sheet. Roll mixture into 16 small balls and place on the foil or parchment paper. 6. Place baking sheet in freezer and let sit for 15 minutes. Transfer bites to a closed container and store either in the fridge or freezer.
6. Enjoy!

Notes

Nutrition for 1/16 of recipe: 90 calories, 4 g fat, 12 g carb, 2 g protein

By The Healthy Toast

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[Request] Chocolate cake that uses actual chocolate

Looking for an excuse to use up some excess chocolate (woe is me..), I went in search of chocolate cake recipes. Surprisingly, all but one of the recommended ones I looked at only used cocoa powder, and no chocolate at all.

The one I found that did use chocolate, also used a whopping 600g of sugar! I'm all for sweet cake, but that seemed excessive for the two layers it made.

So, what's the best chocolate cake recipe that uses actual chocolate, but doesn't have the ridiculous amount of sugar?

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Rosemary crusted grilled beef tenderloin

Sorry I didn't take pictures but let me share with you a recipe that is always a hit in my house. 1 2-pound beef tenderloin, clean of the silver lining 4 spigs of fresh rosemary ~3 tbsp of olive oil Fresh ground pepper Kosher salt 4 garlic cloves chopped

Using a mortar and pestle or( just a plain bowl) mix all ingredients except beef, trying to form like a paste. Light up your grill and let it heat Cover all of beef tenderloin with the paste. Put on the hot grill about 10 minutes of one side and 7 on the other. Check temperature with thermometer. Let it rest 10 minutes before carving half inch thick slices. The rosemary paste will give it a great crunch and salty taste.

We serve it with grilled asparagus and chives, with lemon juice, Salt and Pepper.

Enjoy!

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[Sunday] Your recipe of the week!

It's Sunday so let see or hear about some of those dishes you made over the weekend, last week, or maybe you're going to make next week.

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Mexican rice and bean casserole

I made this Mexican rice and bean casserole tonight. Highly recommend this though there are a couple things I would note:

1. I added chicken to give it some more protein. Most of the cooking is done in your skillet/on the stove than in the oven so if you go this route add the chicken in when you add in your rice ingredients.

2. I used brown rice for this because my grocery store doesn't carry converted rice. It takes much longer to cook and absorb most of the water content so expect your cook time to go from 25 minutes to more like an hour on the stove.

3. Would suggest adding black beans instead of kidney beans. For me this is just a texture preference. I did end up using kidney beans and while it's not bad by any means I believe black beans would probably fit better.

4. I suggest using a smaller oven pan. Mine is a little larger than normal and spreads the casserole a little more thinly than I think is desirable.

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[Request] Crispy Chicken Wings?

I used to go to this restaurant, which wasn't even American food, just for their wings. It wasn't a focal point on their menu, just a random, out of place appetizer, but they were the best chicken wings I ever had.

Normally, chicken wings have a thin crust that is more chewy than anything. The sauce is runny, gets all over your hands. The wings I'm looking for are really crispy and it seemed as if the sauce was almost fried into the crust. There was extra sauce, for sure, but it wasn't dripping off of them and didn't completely cover your fingers.

They looked somewhat like this

NOT this

But also not like this

The only thing I can remember about them is that the description said something about fried twice. I'm not 100% on that though, so I could be lying to you.

Please help me! Thanks!

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I want to make a bananas foster type banana pudding (not a bread pudding). Any good recipes out there?

I'm ready and willing to buy whatever I need for ingredients and I have all day today and most of tomorrow to make this.

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Coconut Joy Cheesecake Bars with Chocolate Wafer Crust

Prefer seeing photos with a recipe, I've included the link below.

Believe it or not, I’ve never made a cheesecake… ever! My sister-in-law Doris makes a killer cheesecake, so I get my ‘cheesecake thrills’ whenever we’re all together. But when I saw this recipe, I knew just had to make it. I’m so glad I did because these cheesecake bars taste like a candy bar in cheesecake form.

My Very First Cheesecake Ever is in the oven right now. It’s gonna be interesting to see if it comes out a bit lopsided. The kitchen floors here in My Yellow Farmhouse are old and slant down a bit, especially right in the corner where the stove resides. My Man of All Work (my brother-in-law Mike) did his best to level out the floor, but since I moved here I’ve never baked a cake that was absolutely level. The cheesecake actually came out level – hurrah!

I recommend baking these cheesecake bars the night before, or early in the morning of the day you plan to serve it because once the cheesecake is cooled completely, it’s refrigerated for 4 hours. Then a simple creamy chocolatey topping is prepared using chocolate chips and Cool Whip, then toasted almonds and coconut are sprinkled on top. Yummy!

INGREDIENTS

Chocolate Wafer Crust

• 1 ¼ cups finely crushed chocolate wafer cookies About 25 – I used Nabisco ‘Famous Chocolate Wafers.

• 2 Tbs. granulated sugar

• ¼ cup melted butter

Cheesecake Filling

• 4 packages (8 oz.) cream cheese – SOFTENED

• 1 cup sugar

• ½ tsp. vanilla AND ½ tsp. almond flavoring ½ cup coconut milk Due to a broken ankle I accidentally ordered an Almond Milk/Coconut Milk blend to be delivered via Pea Pod …. luckily, it worked great!!

• 4 eggs

Creamy Chocolaty Topping with Toasted Almonds and Coconut

• 1/2 cup chocolate chips I used mini-chocolate chips.

• 1 (8 0z.) container of FROZEN whipped topping, such as Cool Whip

• 2 drops almond extract

• 1 cup flaked sweetened coconut

• 1/2 cup toasted sliced almonds – OR – 1/2 cup almond pieces. I had whole almonds, so I put some in a food bag & ‘smacked them down’ a bit. ; o )

Line a 10″ x 9″ pan with aluminum foil

Bake at 325F for 45 minutes

IMPORTANT - Once cheesecake is fully cooked, turn off oven – leaving door open – and let cheesecake sit in oven for 20 minutes.

METHOD

In a small bowl, thoroughly mix 1 ¼ cups finely crushed chocolate wafers, 2 Tbs. granulated sugar and ¼ cup melted butter. Using your fingers, press chocolate wafer mixture into bottom of a 13 x 9” pan, which you’ve covered with aluminum foil – edges hanging over. This will help will when removing the cheesecake bars.

In a medium bowl, using mixer, thoroughly blend 4 packages (8 oz.) SOFTENED cream cheese, 1 cup sugar, ½ tsp. vanilla AND ½ tsp. almond flavoring. Slowly add in 1/2 cup coconut milk. Or.. Almond Milk/Coconut Milk Blend. Add 4 eggs – one at a time, mixing on low until well blended. Pour over chocolate wafer crust.

Bake at 325F for 45 minutes – or until center is almost set. Turn off oven. Open door and leave cheesecake in oven for 20 minutes. If you’re like me and you’ve never made a cheesecake before, you’ll be pleased to see that, after 20 minutes sitting in the still-warm oven, the center will be fully set!! Remove cheesecake from oven, place on a cooling rack and cooled completely. Refrigerate 4 hours – or overnight.

The Finishing Touches

Microwave 2 oz. chocolate chips and 1 cup FROZEN whipped topping (such as Cool Whip) in a medium bowl – on high – for 1 minute. Stir and heat on high for another minute. The whipped topping will melt down… don’t worry. That’s the way it should be! Whisk hot mixture until chocolate chips are completely melted, then mix a bit more until you get a nice dark chocolate color. Pour over cheesecake and spread evenly. Sprinkle on 1 cup sweetened flaked coconut and 1/2 cup almond bits – or sliced almonds. Cut into squares and refrigerate until its time to serve. Enjoy!

http://ift.tt/1sUimFO

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