Baking Time: 22-30 minutes
Ingredients: 1 cup brown sugar 2/3 cup unsweetened cocoa powder 1 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup butter melted, then cooled 2 eggs 2 teaspoon vanilla
The Directions to the recipe can be found at: Jewlscandice
bon appetit
Hey!
I'm having some friends over to break in my new pizza stone. There are soooooo many topping options online and it's a little overwhelming. I want to make 3 different pizzas that are pretty simple but delicious.
What are your favorite pizza toppings?
I'll likely be using pre-made pizza dough from the store but I'm also curious if you have a great crust recipe.
Thanks!
bon appetit
I found this on Allrecipes, and I love making this because it tastes so fucking good. I made some adjustments to make it taste better.
Ingredients
2 lbs lean ground beef
1 onion, chopped
1 Anaheim pepper or other mild green chili
1 or 2 Habanero chiles
1 tsp salt
1 tsp black pepper
1 can pinto beans, drained
1 can lima beans, drained
1 can white kidney beans, drained and rinsed
1 package taco seasoning mix
1 1/2 cups water
1 can stewed tomatoes
Directions
Brown the beef and chopped onion over medium heat.
Add chiles, salt and pepper, seasoning, beans, water, and stewed tomatoes to the beef and onion.
Bring to a boil.
Reduce heat and simmer for 30 minutes.
Top with shredded cheese.
Notes: Make sure to wear gloves when chopping the chiles. You will be in pain for hours if you don't. Also, I love this recipe because it is very colorful, and it is unique because unlike most chili, it uses light colored beans instead of black beans. It also tastes delicious. Enjoy!
bon appetit
Hello everyone! I am new to Reddit and to this community. Hopefully I am in the right sub. I have a small family of three , but I am expecting company for a week which would make us a group of eight. I know it doesn't sound like a large crowd, but for me it is. I will be responsible for all meals every day. I was wondering if anyone has simple meal ideas on a budget. Also I don't want to spend all day cooking since it's supposed to be vacation. Thanks
bon appetit
To preface, I absolutely cannot explain this. I meal prep regularly and usually stick with pork or ground turkey. Sometimes I'll do beef. But anytime I make chicken, for lunch or dinner, I am literally choking it down.
There are some exceptions, however. Chicken Parmesan, shredded in enchiladas or tacos, or even those (stupid expensive) chicken sausages (Aidell's or similar brands).
I've tried stuffing chicken with spinach and feta, wrapping it in prosciutto, and even this week made a blasamic glaze caprese chicken .... and each time, it's money down the drain because I just can't stomach it.
Can any of you give me some hints, tips, tricks, or even different recipes that would make this staple a little more palatable?
bon appetit
Author Kamini Patel's The Morning After is a book about four girls who are trying to find love and how her life can turn out in future due to her actions at present.
bon appetit
This is an extremely easy dish to prepare and make. There are very few ingredients or steps to follow. The prosciutto wrapped chicken is baked to a succulent juicy state. When herbed sour cream is added, this elevates this dish to a very tasty result. Serve with roast potatoes and your favourite vegetables and you have a really easy impressive meal that will please your family and friends. The chicken can be prepared in advance and kept in the refrigerator until you are ready to pop into the oven.
Ingredients:
• 4 Chicken Fillets breast fillets
• 8 slices Prosciutto
Chive & Parley Sour Cream
• 1 cup Sour Cream
• 4 tbsp Chives finely chopped
• 2 tbsp Parsley finely chopped
Instructions:
1. Pre-heat a fan forced oven to 200°C (390°F).
2. Line a baking tray with baking paper.
3. Wrap each chicken fillet in 2 slices of prosciutto and place on baking tray.
4. Place baking tray in oven and cook for 30 minutes. Turn the chicken after about 15 minutes.
5. Remove from oven and serve with herbed cream.
Chive & Parsley Sour Cream
1. In a medium bowl add sour cream, chive & parsley and mix to combine.
2. Serve with Chicken.
For pictures & more follow the link below:
Prosciutto Wrapped Chicken With Chive & Parsley Sour Cream
bon appetit
Use measuring cups to measure the ingredients, milk powder, all purpose flour and baking soda measurement should be in the right amount. While frying gulab jamuns the oil should be in a low to medium heat. If you fry over a high heat the gulab jamuns remain uncooked in the center. Add milk little by little and knead lightly to a soft dough. If you knead too much the gulab jamuns would turn out rubbery. Roll the gulab jamuns into smooth balls without leaving any cracks. The cracks in the gulab jamuns expand when frying and sometimes it just burst and spills hot oil out of the frying pan. Avoid boiling the sugar syrup for a long time just boil until the syrup becomes slightly sticky and turn off the heat. Best Gulab Jamun Recipe with Milk Powder Prep Time 20 mins Cook Time 20 mins Total Time 40 mins
Gulab Jamun is soft and melts in mouth sweet with milk powder. It is an easy and delicious sweet for parties and potlucks.
Course: Dessert Cuisine: Indian Servings: 5 Author: Antonet Roajer Ingredients 1 cup Milk Powder 6 tbsp All Purpose Flour (Maida) 1 pinch Baking Soda 1 tbsp Ghee 3 to 4 tbsp Milk (for kneading dough) 1.50 cup Sugar 2 cups Water 2 no Cardamoms 1 pinch Saffron (optional) 2 to 3 drops Lemon Juice 1 to 2 cup Oil (for frying gulab jamuns) Instructions For Preparing Sugar Syrup: In a saucepan, add sugar, water, crushed cardamom, saffron, lemon juice and boil together until the sugar syrup becomes slightly sticky. Turn off the heat. For Preparing Gulab Jamun: In a bowl, add milk powder, all purpose flour, baking soda and mix well. Add ghee and mix well. Add milk little by little and knead a soft dough (do not over knead a dough). Divide the dough into small portions and roll into the smooth small size balls without leaving any cracks. Gulab jamun expands in its size when frying and soaking in the hot sugar syrup. Deep fry in the oil over a low to medium heat until golden brown and drain out the excess oil from the gulab jamuns. Add to the hot sugar syrup immediately when the fried gulab jamun is still hot an
bon appetit
Looking to lose weight and diet allows paneer and tofu so would like some ways I can switch it up, looking to stay low on carbs.
Admins, hopefully this post is okay!
bon appetit
I made a pot of hibiscus tea, added raw honey, and put it in a thermos probably 3 months ago. Maybe even 4. That thermos has been sitting, unopened, since then.
It's it safe to drink? Is it going to explode? Might it have become mead?
Apologies if this is a wrong place to all this.
bon appetit
I want all of the potato recipes you can give! I'm specifically looking for a good mashed potato recipe and a beer battered French fries recipe.
bon appetit
My 4 tomato plants are really exploding with life. This is a good thing but has the drawback of drowning me in tomatoes. Just yesterday I picked an entire pound of them. Today another half pound.
So what I'm asking for is any and all ideas / recipes that I can use them in. Also maybe suggest a way to store them, because they tend to go bad after a week sitting in the tray in the fridge.
I'm totally open to all suggestions but with one caveat - there can't be any onions involved in any form. No onion relatives, either. This is because my mom absolutely hates onions, to the point where she might as well be allergic to them.
Thanks!
bon appetit
Does anyone know of a good, simple lo mein sauce recipe? I have found a few, but they seem really complicated.
bon appetit
Good morning. Apologies if I made the wrong turn with the question. I would like to surprise my lady with something healthy as I noticed that she started to avoid the foods I enjoy(meatballs or lasagna) and shift to something more healthier. Mainly she is into salads (usually ceasars or something local such as tomato, sour cream, spring onions).
Thank you all in advance
bon appetit
I love this because there's something for everyone (kids and adults / spicy and mild), and it's also grilling season:
Ingredients:
1 english cucumber 1/2 bunch of basil 1 carrot 1/2 bell pepper 1/2 avocado 1/2 lime 1/8 cup cilantro 1/8 cup mint 8 chicken thighs 1 head of iceberg lettuce 1/2 tsp of sesame seeds
The iceberg lettuce serves as the cups, so peel off large leaves and set aside. Grill the chicken thighs. Chop the herbs, grate the carrot, slice the avocado into thin slices. Assemble each wrap according to your tastes/preferences, garnish with sesame seeds.
bon appetit
bon appetit
I love trying foods and recipes of different cultures (I'm American). I've made Chinese, Thai, Indian, Cuban, Italian, etc but I'm looking to try a new cuisine. Any suggestions for nationalities or specific recipes I should try? My only requirement is no one in my house likes fish. Thanks!
bon appetit
Ingredients
2 cups Parmigiano-Reggiano cheese, freshly grated
8 slices prosciutto
8 fresh bail leaves
Store-bough bottle of Balsamic Glaze for garnish
Equipment Needed
Cheese grater (hand-held, microplane or box grater)
Non-stick Silicone mat
Baking Sheet
Turkey baster (or another cone shaped tool)
Instructions
Preheat oven to 400 degrees F. Place non-stick silicone mat on baking sheet. Place 4 mounds (1/4 cup of cheese each) of grated Parmesan cheese on the mat, leaving lots of room between each mound to spread during cooking. Bake for 10 minutes or until the edges are brown and the top is lightly golden. Remove from oven, and quickly roll each crisp into a cone shape using a turkey baster (or another cone-shaped tool) and a spatula. The crisps will harden quickly so work fast. Set the roll aside to cool. Repeat the Bake and Roll with the remaining 4 mounds. When ready to serve, roll up a slice of prosciutto with a fresh basil leaf inside and place inside the rolled parmesan crisp. Drizzle with Balsamic glaze.
Get Recipe at homemadeitaliancooking.com
bon appetit
Scrub potato and make 4 slits almost through to bottom.
Slice onion into 4 slices to fit into slits in potato.
Dot with margarine.
Sprinkle with salt and pepper to taste.
Drizzle olive oil over all.
Wrap tightly in foil, as if to freeze.
Place package on rack in BBq and close the lid.
(Can also be done in the oven- 400f degrees for 1 hour or until potatoes are soft).
In a hot BBq they should be done within an hour, depends on what else you are BBqing.
Open packages, adjust seasoning, serve in opened foil.
Repeat process for as many potatoes as needed
bon appetit
Recipe:
There are 500,000,000 ways to make Jambalaya. Any ingredient combination works if you end up with a Rice dish and not soup!
(In freedom units) 2lbs Sausage (Smoked or Andouille or Hipster) 1lb Ground Beef (Some people use chicken) .5lb Shrimp .5lb Bacon One Celery One Onion One Green Pepper One Garlic One Chachere Creole Seasoning Can of Rotel Can of Diced Tomatoes 6-10 Cups Chicken Stock 3 Cups Rice 1 Beer, preferably on the sweeter side
Setup your grill with a wood and charcoal fire mix. On the stove slightly brown and drain hamburger. In the dutch oven cook bacon, remove. Cook Sausage, Remove. Cook the Mirepoix in the combined grease. Now add all the remaining seasoning, tomatoes, and chicken stock. Simmer covered at 250f for four hours. Add three cups of rice to the stew. Let simmer and add liquid as needed until the rice is done. Serve with beer and garlic bread.
bon appetit
Ok so I've accepted that liver is extremely healthy and especially as an anemic person I really should be eating it regularly. I've never had it before so I looked up recipes/YouTube videos etc and found that virtually every one of them says to include onions, which both my wife and I despise unfortunately.
Is there a good way to make it without? Assume low-to-medium cooking knowledge but a willingness to learn.
Thanks in advance!
bon appetit
Salt & Pepper Calamari is a versatile dish that can be served as an entrée, light lunch or dinner meal. Salt & Pepper calamari is a very simple to make but wonderfully satisfying seafood favourite. The calamari rings are coated in a flour mixture spiced with salt and pepper. They are then deep fried for only a few minutes to a light golden brown to produce a crispy crunch surrounding a tender calamari ring. There are very few ingredients required to make this dish and it is both quick and easy to make and cook. You do need to be careful not to cook the calamari too long as that will produce a tough chewy result, instead of the melt in your mouth result you are after.
Ingredients
• 500 g Calamari Rings
• 3 Eggs egg whites only
• 1/4 cup Corn Flour
• 1/3 cup Plain Flour
• 1/2 tbsp Salt
• 1/2 tbsp Ground Pepper
• Canola Oil for frying
Instructions:
1. Heat oil in frying pan over medium high heat. Heat oil to be within the 180°C - 200°C range before frying the calamari rings.
2. Add eggs to a medium bowl and whisk a little.
3. In a separate bowl, add corn flour, plain flour, salt & pepper and stir to mix thoroughly.
4. Dip calamari rings into egg white then dip into flour mixture to coat fully. Set aside on a plate to be ready to fry.
5. Place calamari rings into heated oil and fry for approx 2 - 3 minutes. Cook in batches to prevent calamari sticking to one another. Be careful not to overcook as the calamari will become tough.
6. As each batch cooks, remove from pan using a slotted spoon and place on a plate lined with paper towel.
7. Serve with salad as a main meal or serve with tartare or sweet chili sauce as an appetiser.
For pictures & more follow the link below:
Salt & Pepper Calamari
bon appetit
General Monday discussion about recipe substitution, what to do about a dish, how to season something, or just overall anything recipes.
bon appetit
Do they put their recipes online anywhere? It seems simple.. Soft rice, onions, some peas.. not sure what the secret is
bon appetit
For dough: (you can use pre-made pizza dough if need be, but let it come
to room temp first. It will be easier to work with.
1 packet dry yeast
2 cups all purpose or bread flour
1 tablespoon sugar
1 teaspoon sea salt
2 tablespoons olive oil
3/4 cups warm water
For everything Else
1 can cannellini beans
1 pear
2 teaspoons smoked paprika
Juice of 1 lemon wedge (approx 1/4 of the lemon)
1 Cup Arugula
8 slices of salami, cut lengthwise into ribbons
1/4 cup balsamic vinegar
2 tablespoons sugar
grated Parmesan cheese
salt and pepper as needed
For the dough (you can skip this if you're buying it)
Add the yeast packet to the warm water, whisk and allow to activate. approx. 5 minutes. It should bubble
Add oil, salt, and sugar, whisk through.
Add flour and mix until a slightly sticky dough forms. It's sort of an art here, so if the dough feels too sticky add more flour in single tablespoon increments.
Once the dough has formed up, let it rise for an hour or so until it has doubled in size. While the dough is rising, preheat the oven to 400 °F
Once risen, knead for about 5-10 minutes and roll out. You want it to be as thin as possible. Mine was approx 1/8 to 1/4 of an inch in certain places. It doesn't have to be perfect.
Grease a baking pan, and lay out your dough. Bake for approx. 8-10 minutes until a slight crust starts to form. You don't want to cook it through, but you want it to be a little crusty so that when the other ingredients get laid out the dough doesn't turn to mush.
For everything else: Set one baking rack in the center, and move another to the highest one. Set broiler to low.
Open the can of cannellini beans and either process until smooth or put them in a bowl and mash. Either option is fine depending upon what equipment you have.
Once the beans are mashed add the paprika, lemon juice, salt and pepper. Mix well and set aside.
Slice the pear as thin as possible. Set aside
Cut approx. 8 slices of salami into ribbons. You can use more if you want. I found 8 slices to be the perfect amount to offset the pear. Place balsamic vinegar into a small pot. Add the sugar, whisk together and set heat to medium high. The mixture will begin to boil quickly. You want the mixture to reduce by half and coat a spoon. Once reduced remove from head and place into a bowl/container to cool
Spread bean mixture over the partially cooked dough, and lay out salami followed by the pair. Do it as evenly as possible leaving room for a crust along the edge.
Once the oven is preheated set the baking pan with the flatbread on the top rack. Keep an eye on it but generally this will caramelize the pears and make the salami crispy in about 8-10 minutes.
Once the pears have caramelized and the salami has crisped up, remove from the top rack, set the oven to bake at 400 and put the pan in the center rack.
Cook for another 5-10 minutes until the crust of the flatbread is golden brown.
Once cooked, remove from the oven and allow to set for 5 minutes.
Lay out the arugula evenly across the flatbread
Dip a spoon into the balsamic reduction and drizzle across the flatbread as desired.
Dust with grated parmesan and serve. It goes good with a crisp sauvignon blanc or hoppy IPA.
photos here :
bon appetit
Ingredients: 1 tablespoon vegetable oil
2 cups tiny shrimp
1 sweet/ bell pepper
2 tablespoon curry powder
1 clove garlic
1/2 teaspoon salt and pepper
1 onion
1/2 cup water
Directions: Dice the onion, bell pepper/sweet pepper and garlic clove bell peppers and onion in a plate
curry seasoned shrimp
vegetable oil added to pot
Bell peppers and onion in frying pan
shrimp added to pot
water added to pot with shrimp
Taken from: http://ift.tt/2u4mByQ
bon appetit
This maple peach barbecue sauce is sweet, tangy and spicy. It is paleo friendly, vegan and gluten-free and is super simple to make. We’re still staying at our place on Lake Champlain, which we share with my sister and her husband. The food sharing has been a little less smooth going so far this summer, and I have realized that my girls are chowing down on my sister’s groceries without my knowing it.
This is how I found myself making a trip to the store yesterday in search of replacement peaches and plums that my little snackers had pillaged from Jessie’s fruit stockpile. When I got there I saw that local Vermont peaches were finally here I went a little wild and bought enough peaches to resupply Jessie’s stash plus some. On the way home the girls and I brainstormed what to make with the extra peaches that would work for dinner and the blog. I mentioned the idea of making peach barbecue sauce with maple syrup and my oldest daughter told me I HAD to make it.
bon appetit
bon appetit
bon appetit
bon appetit
bon appetit
bon appetit
bon appetit
bon appetit
Maple peach barbecue sauce
Maple peach barbecue sauce Maple peach barbecue sauce, paleo friendly, vegan and gluten-free. This no tomato barbecue sauce is sweet and spicy and tangy. Brush it over chicken in the last few minutes of grilling.
Ingredients
Instructions
1-Swirl oil in the bottom of a large saucepan. Add onion, cover and place over medium heat. Cook, removing lid and stirring occasionally until the onion is softened and starting to brown, 12 to 15 minutes. Sprinkle salt, chipotle, cumin, and allspice and cook stirring until the spices are fragrant, about 30 seconds. Add peaches, maple syrup and vinegar, and stir to coat. Cover and increase heat to medium-high. Bring to a simmer, reduce heat to medium low or to maintain a gentle simmer and cook until the peaches are completely soft and breaking down, 4 to 5 minutes. Transfer to a blender and puree until smooth (use caution when blending hot liquids.) Cool before using.
Source link : Maple peach barbecue sauce recipe
bon appetit
Fudgy, gooey white chocolate brownies are heaven in brownie form. If you love white chocolate – these are for you!
I’m a bit of a brownie aficionado. A brownie enthusiast if you will. Nutella Brownies, Frosted Brownies, Brownie Pie… I’d take a fudgy brownie over cake any day. Because more chocolate, more fudginess, and more gooiness is always a good thing. 🙂 🙂 🙂 🙂 So when I started daydreaming about white chocolate – making gooey white chocolate brownies seemed like the perfect idea. Especially when you’re craving brownies, but want something a little out of the box. The white chocolate flavor is really the star of the show. But it’s the fudgy texture that make these extra delicious.
After they’re cooled, you can cut them into squares and drizzle with more chocolate. I love the drizzled chocolate on top because it gives a super pretty zebra-esque stripe. And I’m ALWAYS a supporter of more chocolate. Seriously, after trying a bite of these white chocolate brownies – you’ll question why you’ve never made them before!
White Chocolate Brownies
Total Time : 37 mins
Fudgy, gooey white chocolate brownies are heaven in brownie form. These are made in one bowl, and the flavor actually improves after they cool down. If you love white chocolate, these are for you!
Course: Dessert
Servings: 12
Calories: 320 kcal
Ingredients
For the Brownies * 2/3 cup unsalted butter * 6 oz white chocolate , use baking white chocolate not candy melts * 3/4 cup granulated sugar * 1 teaspoon vanilla * 1/4 teaspoon salt * 2 large eggs , room temperature * 1 and 1/4 cup all-purpose flour , spooned & leveled
For the Topping
Instructions
1-Preheat the oven to 350F degrees. Line an 8x8 inch baking pan with aluminium foil leaving an overhang on each side. Spray with non-stick cooking spray and set aside.
2-In a medium sized microwave-safe bowl, melt together the butter and white chocolate in short 20 second bursts. Stir the mixture after each 20 second burst. They won't necessarily mix together, but that's ok.
3- After both the butter and white chocolate are melted, allow to cool slightly. Then whisk in the granulated sugar, followed by the vanilla, eggs and salt. Ensure the mixture isn't too hot when you add the eggs, otherwise you could scramble them. Whisk together the mixture until smooth and evenly combined, then carefully fold in the flour.
4- Pour/spoon the mixture into your prepared pan and bake for 20-24 minutes, or until the top is set and the sides are starting to pull away from the pan. An inserted toothpick should come out with a few moist crumbs, or clean. Allow the brownies to cool fully in their pan.
5-To serve, lift the brownies out of the pan using the aluminium foil edges. Carefully peel back the sides of the foil, then cut into 9 or 12 squares.
6-In a small bowl, melt the white chocolate chips in the microwave in short 20 second bursts, stirring between each burst. Drizzle the white chocolate over each square. Repeat the process with the semi-sweet chocolate chips.
Recipe Notes:
Brownies can be stored in an air-tight container in the fridge for 4-5 days.
Source link:White Chocolate Brownies recipe
bon appetit
Ingredients
Original recipe makes 1 - 9 inch round layer cake
2 cups butter
6 egg yolks
1 teaspoon baking soda
3 cups all-purpose flour
6 egg whites
4 cups white sugar
2 cups buttermilk
1 cup chopped walnuts
2 cups flaked coconut
1 (8 ounce) package cream cheese
1/2 cup butter
4 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Directions
1- Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
2- Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
3-Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
4-Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.
Source link : Pineapple orange smouthie recipe
bon appetit
Ingredients
Original recipe makes 1 - 9 inch round layer cake
2 cups butter
6 egg yolks
1 teaspoon baking soda
3 cups all-purpose flour
6 egg whites
4 cups white sugar
2 cups buttermilk
1 cup chopped walnuts
2 cups flaked coconut
1 (8 ounce) package cream cheese
1/2 cup butter
4 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Directions
Source : Homemade minestrone soup
bon appetit
Cinnamon Apple Chips, made with a few simple ingredients, are a healthy snack your whole family will love.
Are you heading outdoors this weekend to see some picturesque Fall foliage? Put apple picking on your list! Click here for a listing of events by state Apple Festivals. And if you live in the tri-state area, you won’t want to miss the Applefest in Warwick, NY . ~Enjoy!
Print Recipe Card Below
Ingredients
Instructions
1-Preheat oven to 200 degrees fahrenheit.
2-Add the sliced apples to a large bowl; then coat the apples with the cinnamon and/or sugar.
3-Spray a baking sheet with cooking spray and line the apples flat on the pan. You may need to use two pans so that they are not overlapping.
4-Bake 2-3 hours until the chips are dry yet still soft. Allow to cool completely before placing them in an air tight container for up to 4 days (if they last that long!).
Source link ; Cinnamon Apple Chips
bon appetit
Helloooo summer! Okay it’s not official but it seems official since the kids are getting out of school, and it’s getting seriously warm, and the suns almost always out, and I couldn’t be more ready for all the beach days! I’m also super excited about all the fresh summer fruits and veggies. Yep I’m a total foodie, I look forward to good produce :). I recently bought a ton of squash and zucchini since it was on sale and now I have to figure out what to do with all of it. First thing of course I knew I was going to saute some of it because that’s one of my go-to uses for squash. Usually I just do zucchini but to make it more colorful and to add more flavor this time around I added yellow squash and grape tomatoes as well (and it’s just like the roasted version but it’s quicker!). With that said you don’t have to all three (squash, zucchini and tomatoes). You can use all squash or all zucchini (24 oz total) then omit the tomatoes – but keep the other measurements the same.
Skillet Garlic-Parmesan Zucchini Squash and Tomatoes
Ingredients
Instructions
1-Heat olive oil and butter in a 12-inch non-stick skillet over medium-high heat. Add in zucchini and squash and saute 2 minutes. Add in tomatoes then evenly sprinkle in Italian seasoning, garlic powder, and season with salt and pepper to taste (about 3/4 tsp salt and 1/4 tsp pepper). Continue to saute, tossing occasionally, until squash is tender and tomatoes are beginning to burst, about 3 - 5 minutes longer. Sprinkle in half the parmesan and toss then sprinkle remaining parmesan over top. Serve warm.
2-Recipe source: Cooking Classy
Source link: Skillet Garlic-Parmesan Zucchini Squash and Tomatoes
bon appetit
Does not have to be cheddar, but I'm look for a fine cheese sauce to go with steak to please a certain lady who likes her steaks that way.
I've had inconsistent results so far that mostly end up lumpy. Having said that I'm just winging it. Probably does not help that I'm paleo.
Thanks
bon appetit
Loaded Baked Potato Soup Recipe for the Crock Pot Slow Cooker is the best way to make simple creamy potato soup, and with no milk or cream!
Our Baked Potato Soup is made with cream cheese instead of heavy cream, which gives a rich full and super delicious flavor. A crock pot loaded baked potato soup without heavy cream isn't easy to find but, we've done it and done it well here. This recipe is my husband's absolute favorite and if I dare ask what he'd like for virtually any special occasion, it's this (and a cookie cake)!
Slow Cooker Baked Potato Soup Ingredients:
5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
1 medium/large yellow onion, diced
10 cloves of garlic, minced
64 ounces (8 cups) chicken stock or broth
16 oz cream cheese, softened
1 tablespoon seasoned salt
optional garnishes: crumbled bacon, shredded cheese, green onions
Slow Cooker Baked Potato Soup Directions:
1- Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2-Cook on high for 6 hours or low for 10 hours.
3-Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove half the soup and the cream cheese to an upright blender, then re-incorporate).
4-Stir well, top with your choice of garnishes & enjoy!
Source link: Loaded Baked Potato Soup Recipe - How to Make Slow Cooker Crock Pot Style Creamy Potato Soup
bon appetit
Alright, ladies and gentlemen, I am about to introduce you to the new superstar of your weekly meal plan…. (drumroll please)… Fifteen Minute Crispy Tex-Mex Chicken Wraps!! Sorry, I tend to get a little over-excited when we’re talking about food, especially if it’s good, easy-to-make food that my family will eat without complaint. Seriously, these wraps have it all — protein & veggies to keep Mom happy, and chicken tenders for the kids (because I am yet to meet a child who doesn’t go crazy for chicken tenders, no matter how you serve them). Plus they’re very versatile — you can add ingredients you love (avocado, anyone?) or leave out ones your kids won’t touch. While the chicken tenders help make these wraps so easy and kid-friendly, it’s the sauce that makes them so out-of-this-world-good.
This Tex-Mex Ranch Sauce is just three easy ingredients: ranch dressing, salsa (I prefer the Picante style rather than the chunky variety, but either will work) and a nice big spoonful of taco seasoning (make your own or buy it pre-made). This stuff is liquid gold — I like to make a little extra and then dip my wrap in it, too.
RECIPE: Crispy Tex-Mex Chicken Wraps (serve 6)
Ingredients:
Wraps:
Instructions:
1-Prepare your Tex-Mex Ranch Sauce by whisking together ranch dressing, salsa, and taco seasoning in a small bowl until completely combined. Set aside.
2-Warm your wraps in the microwave briefly (about 15-20 seconds) and lay each out on a clean work surface.
3-Spread about 1 Tablespoon of Tex-Mex Ranch Sauce in the bottom center of the tortilla (leaving about 2 inches of space around the edges of the tortilla).
4-Top with 1 leaf of lettuce, then two slices of tomato.
5-Sprinkle about 1 Tablespoon of corn and 1 Tablespoon of beans over the tomatoes (try to keep everything building up on top of the lettuce — it will make it easier to wrap the finished product) and then top with a handful of chicken (about 1/3 cup).
6-Sprinkle shredded cheddar cheese on top (about 2-3 Tablespoons) and evenly drizzle remaining ranch sauce on top of chicken /cheese.
7-Fold the left and right side of each wrap inwards and then roll into a wrap. Secure with toothpicks, if needed.
8-Cut in half and serve.
9-Enjoy!
bon appetit
I'm always on the lookout for easy breakfast ideas that are tasty, family-friendly, use up leftovers, and potentially freeze and reheat well. These Breakfast Casserole Muffins fit the bill for sure on the first three accounts.
The measurements in my recipe are approximate. It’s hard to mess these up, so use your judgment as you go. Just take a look at how easy it is to put these together! Pin this image and be sure to make these often in the future.
Easy Breakfast Casserole Muffins
Ingredients
Instructions
1- Preheat oven to 400 degrees F. Grease muffins tins well. 2- Drop bread pieces evenly in muffin tins until they come about ⅔ of the way up the tin. 3- Sprinkle ham pieces evenly in each tin. 4- Sprinkle cheese evenly in each tin. 5- Whisk together eggs, milk, ground mustard, and pepper. 6- Pour egg mixture evenly in each muffin tin. 7- Sprinkle a little dried Parsley on the top of each one. 8- Bake for 15-18 minutes or until golden brown on top and cooked through the middle.
Source link : Easy Breakfast Casserole Muffins
bon appetit
This Peanut Butter and Brown Sugar French Toast is a tasty twist on a classic breakfast food. French Toast and peanut butter together? What could be better? This is a fun an easy breakfast recipe your kids will love (and you will too!). I love French Toast and was looking for a way to change it up. I thought about just adding peanut butter but that seemed too plain to me. Then I thought of my favourite sandwich from years ago, peanut butter and brown sugar sandwiches. I thought they would be perfect in French Toast form.
Peanut Butter & Brown Sugar French Toast
INGREDIENTS
INSTRUCTIONS
1-Heat large frying pan on medium heat.
2-Spread peanut butter on one side of each slice of bread.
3-Sprinkle brown sugar over the peanut butter on two of the slices.
4-Top those two slices with the other pieces of bread to form two sandwiches.
5-In an 8-inch square pan beat the eggs an milk together.
6-Coat both sides of the sandwiches in the egg mixture and spray the frying pan with cooking spray before placing the sandwiches in the pan.
7-Cook the sandwiches until the first sides are browned, about two minutes, and then flip to cook the remaining side.
8-Remove sandwiches from pan, slice in half and serve with maple syrup if desired.
9-Enjoy!
Source link: Peanut Butter and Brown Sugar French Toast
bon appetit
Background
It has long been claimed that "there is no such thing as Dijon ketchup". While there has been no commercial product that would qualify as such, it may be possible in theory to create such a condiment. In honour of the upcoming 25th anniversary of "Gordon" (and 150th anniversary of Canada), I would like to propose a recipe that attempts to do so.
I have tried variants of this recipe a few times, and so far, this is the version I've been happiest with. Further variations are possible, but at the core is the idea of red wine ketchup. My derivative (and possibly blasphemous) interpretation of the term "dijon ketchup" is to apply an analogue to the difference between mustard and Dijon mustard, to ketchup. As Dijon mustard uses verjus and/or white wine in place of the vinegar used in mustard, so too does this recipe augment the vinegar in ketchup with balsamic vinegar and red wine.
Thanks to Chef John (who has a slightly easier ketchup recipe) for inspiring this ridiculous experiment.
Disclaimer
I am not from France, let alone from Dijon. It may be argued that this alone disqualifies this recipe from being "Dijon ketchup". However, there are products in North America which are not manufactured in the Dijon region and/or do not satisfy the relevant AOC, which are nonetheless labeled and sold as "Dijon mustard". Not only that, but the unholy fusion known as "Dijonnaise" certainly exists, whether or not it needs to. Since the original AOC would not apply to ketchup products anyways, it might be more pedantically correct to define "dijon ketchup" not as "ketchup in the style of Dijon", but as "ketchup in the style of mustard in the style of Dijon".
Warning
This is a long-ish and potentially messy process. Before attempting this, read the entire recipe and plan ahead - this is either an all-day task or an evening-and-the-next-morning task. Fortunately, most of the time is taken up by a slow simmer in a crock-pot, so that part can run on its own overnight at very low heat. As Chef John said, "you'd have to be crazy to make your own ketchup". While that may be true, I still believe that it's worth a little patience to make something yourself that is distinct from, and possibly better than, anything commercially available. If you want Heinz, then skip this recipe and buy some Heinz. This isn't Heinz.
Recommended Equipment
Ingredients
Directions
Notes
bon appetit
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.
bon appetit