I believe British foods receive a bad rap. All that talk of bland, boring and boiled. Nonsense! Oh sure, the taste traditions of England don’t sport chiles and oregano, I’ll grant you that. But var…
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An authentic, delicious recipe for Eggplant Moussaka- with a Tomato lamb sauce, and creamy béchamel sauce. Vegetarian Adaptable! Can be made ahead and baked prior to serving. See notes for VEGAN.
Sliced eggplants stuffed with Italian cheese and spinach, then rolled up and baked until tender with loads of ooey-gooey melted cheese on top. These guilt-free Skinny Eggplant Rollatini are scrumptious, gluten free and low carb!
This recipe is classic, but be sure to check out the updated version Doritos Locos Taco Bakee too!
Tonkotsu ramen broth is easy to make at home. With just a few simple steps you can make tonkotsu ramen broth that rivals the best ramen restaurants.
Learn the secret to getting perfectly crispy General Tso's Chicken. Oh, and the sauce is amazing too.
A rich and creamy lightened up Alfredo sauce that tastes just as good as the original!
This is one of those random recipes I found on Pinterest that has this awful photo and the recipe listed as the description but when you click on it, nothing.
Orecchi--what? Orecchiette pasta - "orecchio" (ear) and "etto" (small), is an ear-shaped pasta from the southeast region of Italy known as Puglia. I will admit, I stumbled over the pronunciation the first couple of times, so
A quick and easy comforting recipe with minimal ingredients this Egg Drop Soup is a healthy, tasty option made in under 15 minutes.
These easy recipes will bring your ramen noodles to the next level.
Arthur Wellesley was the first Duke of Wellington, famous for winning the Battle of Waterloo against Napoleon in 1815. It is theorized that it was in his very kitchen that Beef Wellington was created. He was a supposed lover of beef, mushrooms and truffles; thus the dish was created in his honor. For a variety of reasons Jacob and I rarely eat beef. We have probably had it a total of three times in the past two years. Because of this, the flavor of beef surprises me each time I eat it. The meat is succulent, rich, deep and flavorful. A sweet little birdie came by my house today and dropped of $40 dollars for no reason at all. I feel blessed to be so loved. With the gift I made dinner fit for...a duke. It is a simplified version of the classic Beef Wellington of old. Here is the recipe I conjured up tonight: Mini Beef Wellington Pockets Ingredients: Serves 3-4 generously 3 cloves garlic, roughly chopped 1 medium sweet onion, roughly chopped 5-6 large button mushrooms 1 1/2 teaspoon ground pepper 1 1/2 teaspoon salt 2 teaspoons dried thyme 1 1/2 sheets frozen puff pastry 1 egg white 1 1/2 tablespoons red wine 1 tablespoon olive oil 2 sprigs fresh rosemary (leaves only) 1 pound beef sirloin or tenderloin (grass fed, local) FILLING: Mix Seasonings (salt, pepper and dried thyme) together in a small bowl. In a food processor combine roughly chopped garlic, and onion, the mushrooms, half of the seasoning mixture, wine, oil, and the rosemary leaves by pulsing until ingredients are finely minced. Cook prepped filling in a sauce pan over medium/high heat until most of the excess liquid is gone (about 10 minutes.) Set aside in a bowl. BEEF: Trim away fat. Sear the beef in a skillet. Remove from skillet, and let the meat cool enough to handle. All the while being weary of cat thieves! Cut meat into about 2 inch chunks. Rub beef with the remaining seasoning, and set aside. DOUGH: Thaw the puff pastry. If needed, add flour to the dough and roll it out into a thin, large square. Cut pastry dough into as many squares as meat chunks cut. Make sure to make the dough squares big enough to seal later, about 4 inches. TO ASSEMBLE: Scoop a spoon full of filling (about 1 tablespoon) and place it in the middle of a dough square. Spread slightly, leaving at least a half inch border plain. Place a chunk of seared, seasoned beef on top of the filling. Fold the dough over the filling and the meat. Seal all corners, and patch any holes. Set aside on a stick free surface (I floured mine), and repeat until all the meat is gone. To finish, brush egg white over the sealed pockets, then poke holes in the tops with a fork for venting. Grease a baking sheet with butter, and place assembled beef wellington pockets on the prepared sheet. BAKE: Preheat the oven to 425 degrees. Bake for about 20-25 minutes, or until golden brown. ***Stone ground Dijon mustard is really yummy in the pockets as well. Spread a thin layer on the puff pastry square before adding the rest of the filling, still leaving a half inch border plain.
This mash-up of macaroni 'n' cheese and your favorite garlicky shrimp dish is deeply cheesy and satisfying.
When you think of ramen, you probably think of those cheap packets college students eat—which is fine, but real, fresh ramen is a different—and much
A comfort food staple in Southern cuisine, this recipe involves
I love looking at food blogs and getting inspired to make new things. I was looking at the Pioneer Woman Cooks website the other day and I saw a recipe called "Crash Hot Potatoes". They
Happy Monday! And my second official Magazine/Cookbook day! awhoohoo! This week I wanted something easy because I was focusing on cupcake making.... more on that later ☺... So I picked a recipe from a cookbook that I have had for awhile but have actually never used, "Not Your Mother's Slow Cooker Recipes for Two" by Beth Hensperger. It has lots of yummy ideas for crockpot recipes. I selected a mac and cheese recipe because my fridge runneth over with cheese right now. The recipe calls for shredded Italian fontina cheese, I had left over shredded Italian four cheese blend which I figured would work just as well so I subbed it in the recipe. My total prep time was about ten minutes and that included precooking the macaroni noodles. Not bad! The mac and cheese cooks relatively fast compared to most slow-cooker recipes, it was completely done in about two and a half hours. As far as taste goes, it was probably about an 8 out of 10. I think that if I had used the fontina cheese it would have been more flavorful. I also added in some spices as the recipe only calls for ground black pepper, I put in some oregano, and a sprinkle of chili powder. I wish I had some fresh oregano to sprinkle on because that would've been amazing! Maybe mix in some chopped baby tomatoes too... Next time! And there will be a next time because all in all this was a good basic mac and cheese recipe and so easy to throw together. So yes, 8 out of 10 and it's a keeper. What did you cook today? Anyone else trying out some yummy or not so yummy cookbook recipes? Feel free to share! Have a wonderful first day of the week! Slow- Baked Mac and Cheese Recipe Courtesy of "Not Your Mother's Slow Cooker Recipes for Two" Ingredients 1 1/2 cups milk One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling) 1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp 3 large eggs 1/2 tsp salt 3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese) 1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked) Freshly ground black pepper to taste 1/2 cup grated Parmesan cheese Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth (or you can use an immersion blender to do the whisking for you). Add the shredded cheese (not the Parmesan) and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula to coat evenly. Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes. After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving. Before dishing it up, I sautéed some bread crumbs with olive oil and sprinkled them over the top to make it a little fancier. Serve and enjoy! ' Mouthwatering Monday
This chili combines pork with a freshly roasted green sauce made with three types of peppers, onion, garlic, cilantro and lime stirred in at the end.
