extracheese-please:

One pot Mac & Cheese: Process

Recipe

(via mitsukejima)

hellyeahrecipes:

Mushroom Risotto

• 1 ounce dried porcini mushrooms
• 1 cup chicken or vegetable stock (boiling)
• 2 tablespoons butter
• 1 onion (diced)
• 8 ounces mushrooms (sliced)
• 2 cloves garlic (chopped)
• 1 teaspoon thyme (chopped)
• 1 cup arborio rice
• 1/2 cup white wine
• 1 cup chicken stock (or vegetable, warm)
• 1 tablespoon butter
• 1/2 cup parmigiano reggiano (grated)
• salt & pepper to taste
• 1/4 teaspoon truffle oil (optional)
• 1 handful parsley (optional)

1. Cover the dried porcini mushrooms in the stock and let sit for 20-30 minutes.
2. Meanwhile, melt the butter in a pan over medium heat.
3. Add the onion and saute until tender, about 5-7 minutes.
4. Add the fresh mushrooms and saute until they turn tender and release their moisture, about 10-15 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. By this time the dried mushrooms should be nice and soft so remove them from the stock, squeezing to drain and reserve all of the liquid.
7. Chop the reconstituted mushrooms and add them to the sauce pan.
8. Add the rice and toast until it starts to turn translucent, about 1-3 minutes.
9. Add the white wine, deglaze the bottom of the pan and cook while stirring until the wine has disappeared.
10. Mix the stock that the mushrooms were soaked in with another cup of stock and add it to the sauce pan 1/2 cup at a time while stirring until it has disappeared.
11. Add the butter and parmigiano reggiano and stir until it has melted.
12. Season with salt and pepper and a touch of truffle oil.
13. Serve garnished with parsley.

hellyeahrecipes:

Gluten-Free Pumpkin Pancakes with Maple Whip

For the Maple Whip:

• 8 oz organic heavy whipping cream
• 2 Tablespoons maple syrup

1. In a large bowl using a wire whisk whip the cream until the peaks are soft, then add the maple syrup (you can add more to taste) and whip for a few more strokes. Set aside to serve with the pancakes.

Now for the pancakes:

• 1 egg
• 1 Tbsp sugar
• 1 tsp vanilla
• 2 Tbsp melted butter
• 1/2 cup of pureed pumpkin
• 1 cup Bob’s Red Mill All Purpose GF Baking Flour (made of, garbanzo flour, potato starch, tapioca flour, sorghum flour and fava flour)
• 1/4 cup Buckwheat flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 2 pinches of nutmeg
• 1 cup of organic whole milk

1. In a mixing bowl whisk together the egg, sugar, and vanilla, until foamy. Add the melted butter and pureed pumpkin and stir together.
2. Sift together the flours, baking powder, and spices then add them to the pumpkin mixture. Pour the milk over the mixture and whisk together just until it’s smooth.
3. Heat a frying pan over medium heat (I use a cast iron skillet), and lay a pat of butter in the middle. Once the butter has melted and sizzles you can pour some batter into the pan with a 1/3 cup measuring cup, or small tea cup. Let cook on one side until you see bubbles form and pop in the pancake batter, then flip over with a spatula. The second side takes half as long to cook. Make sure to arrange pancakes on top of another on a serving plate after they come off the pan so that they can keep each other warm until they are all cooked. Serve immediately with maple syrup and maple whip.

(via mitsukejima)

sheasylvia:

Baja-style shrimp tacos for two

Ingredients:

1 lb uncooked shrimp, peeled and deveined
1 tbsp extra virgin olive oil
juice of two limes
2 cloves garlic, minced
1 4 oz. can mild diced green chiles
1 tsp ground coriander
1 tsp ground cumin
1 tsp sea salt 
1 tsp dried chipotle seasoning
guacamole for garnish
chopped fresh cilantro for garnish
sliced red cabbage for garnish 
6 corn tortillas 

For the guacamole:

1 avocado, mashed
2 tbsp red onion, diced
1 tbsp cilantro, chopped
1/2 jalepeno, diced
1/2 lime, juiced
1/2 tsp sea salt 

In a medium sized bowl, prepare marinade. Mix together olive oil, lime juice, garlic, chiles, coriander, cumin, chipotle powder and sea salt. Add shrimp and marinate for 1 hour at room temperature. 

Meanwhile, mix together guacamole ingredients, cover and refrigerate.

After the shrimp have marinated, heat large skillet on medium-high heat. Add drizzle of olive oil and add shrimp. Cook for 3-4 minutes until shrimp are pink and curled. 

Wrap tortillas in a damp paper towel and microwave for one minute. Add three tortillas to each plate, top with guacamole, shrimp, cilantro and cabbage. Serve with lime wedges (and, in a perfect world, margaritas).

Bon appétit!

efccooking:

Smoky Sweet Spicy Chicken Wings

veronicalovesarchie:

why yes, i could definitely get on board with these suckerzzz, thanks M!

Recipe

mar-see-ah:oywei:gimmemoe:boyfriendreplacement:

(Source: foodfuckery, via veronicalovesarchie)

tinytortfeasor:

Delicious Friday night dinner/ Saturday night leftovers.  We paired this with salad (baby greens, cucumber, pear, and crushed pecans,) homemade italian bread, and sauvignon blanc.  Enjoy!

Orecchiette with Shrimp and Broccoli (adapted from cipolli)

Serves 4

1 pound of orecchiette
1 pound of broccoli crowns, diced
1 pound gulf tiger shrimp (peeled and cleaned)
6 tablespoons extra virgin olive oil
1 large garlic clove and 1 medium shallot, both diced 
1/2 cup dry white wine
1/2 teaspoon lemon zest
1/4 teaspoon red pepper flakes
salt, pepper, and freshly grated parmesan cheese, to taste.

1. Bring 3 quarts of salted water to boil. Add orecchiette and cook according to package directions.
2. In a medium saucepan, heat the olive oil. Add the garlic, shallot, and red pepper flakes. When the garlic beings to brown, add the shrimp and cook until they turn pink. Add the white wine and simmer for 3 minutes. Add the broccoli, salt and pepper to taste. Allow to simmer together for another 3 minutes.
4. Drain the pasta and add to the saucepan. Stir to coat the pasta in the sauce. Top with the lemon zest and parmesan cheese. Serve hot.

Yield: 24 cupcakes

Ingredients:
For the Guinness chocolate cupcakes:
1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream 

For the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream

For the Bailey’s buttercream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream

Directions:
To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Combine the stout and butter in a medium saucepan over medium heat.  Add the cocoa powder and whisk until smooth.  Remove from the heat and allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.  Add the stout-butter mixture and beat just to combine.  Mix in the dry ingredients on low speed just until incorporated.  Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 17 minutes.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache filling, place the chocolate in a heatproof bowl.  Heat the cream in a small saucepan until simmering, then pour it over the chocolate.  Let sit for one minute and then whisk until smooth.  If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds).  Add the butter and Bailey’s and stir until combined.

Set aside to let the ganache cool until it is thick enough to be piped.  (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.)  Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this).  Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.  Gradually add the powdered sugar until it is all incorporated.  Mix in the Bailey’s until smooth.  Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.

Guinness and Bailey’s Irish Cream Cupcakes AKA - Irish Carbomb Cupcakes

(via efccooking)

Dinner Quick: One-Bowl Microwave Macaroni and Cheese 

Nothing fancy, but one for the archives for a quick, healthier-than-out-of-the-box mac’n’cheese dinner.

One-Bowl Microwave Macaroni and Cheese
serves just one

1/2 cup macaroni pasta
1/2 cup water
1/2 teaspoon salt
1/4 cup milk, any percent
1/4-1/2 cup shredded sharp cheddar cheese (or any other cheese that suits your fancy)

Combine the pasta, the water, and the salt in a microwave-safe bowl. Microwave on HIGH in 2-minute intervals until the pasta is al dente, stirring between each interval. This should take about 6-8 minutes total. If the pasta absorbs all the water before the pasta is cooked, add another 2 tablespoons of water.

Stir in the milk and the cheddar cheese. Microwave on HIGH in 30-second intervals until the cheese has melted into a creamy sauce, stirring between each interval and 1-1.5 minutes total. For a creamier sauce, add an extra tablespoon or two of milk and cheese.

Optional Add-Ins - Add any of these along with the milk and cheese. Diced onions, diced peppers, diced tomatoes, leftover meat (shredded or cubed), a few tablespoons of salsa, 1/4 teaspoon dried mustard, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika

{via the lovely luckyshadow}