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extracheese-please: One pot Mac & Cheese: Process Recipe

Fri, 04 Mar 2011 16:47:45 -0600

One pot Mac & Cheese: Process

Recipe

hellyeahrecipes: Mushroom Risotto 1 ounce dried porcini...

Sat, 26 Feb 2011 23:58:54 -0600

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)

Cover the dried porcini mushrooms in the stock and let sit for 20-30 minutes.

Meanwhile, melt the butter in a pan over medium heat.

Add the onion and saute until tender, about 5-7 minutes.

Add the fresh mushrooms and saute until they turn tender and release their moisture, about 10-15 minutes.

Add the garlic and thyme and saute until fragrant, about a minute.

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.

Chop the reconstituted mushrooms and add them to the sauce pan.

Add the rice and toast until it starts to turn translucent, about 1-3 minutes.

Add the white wine, deglaze the bottom of the pan and cook while stirring until the wine has disappeared.

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.

Add the butter and parmigiano reggiano and stir until it has melted.

Season with salt and pepper and a touch of truffle oil.

Serve garnished with parsley.

hellyeahrecipes: Gluten-Free Pumpkin Pancakes with Maple...

Tue, 01 Feb 2011 22:24:17 -0600

hellyeahrecipes:

Gluten-Free Pumpkin Pancakes with Maple Whip

For the Maple Whip:

8 oz organic heavy whipping cream

2 Tablespoons maple syrup

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

In a mixing bowl whisk together the egg, sugar, and vanilla, until foamy. Add the melted butter and pureed pumpkin and stir together.

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.

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.

Your Nutritionista: Make This Tonight: Spaghetti Squash Casserole with Ricotta and Spinach

Tue, 01 Feb 2011 13:38:27 -0600

Your Nutritionista: Make This Tonight: Spaghetti Squash Casserole with Ricotta and Spinach :

nutritionista:

I was searching for casserole recipes (the soup alternative to make-ahead winter meals!), when I came across this yum-inducing recipe. Check it out and make it soon! I know I will.

You’ll need:

1 3-pound spaghetti squash, halved lengthwise and seeded

1 tablespoon olive oil

1 15-ounce…

sheasylvia: Baja-style shrimp tacos for two Ingredients: 1 lb...

Sun, 30 Jan 2011 20:43:57 -0600

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

Sun, 30 Jan 2011 16:35:49 -0600

efccooking:

Smoky Sweet Spicy Chicken Wings

veronicalovesarchie: why yes, i could definitely get on board...

Sun, 30 Jan 2011 16:35:01 -0600

veronicalovesarchie:

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

Recipe

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

Fuck Yeah Arts and Crafts: Bacon cups!

Tue, 18 Jan 2011 10:48:57 -0600

Fuck Yeah Arts and Crafts: Bacon cups! :

fuckyeahartsandcrafts:

Could there be anything better…and easy?! Impress your friends today with this yummy treat!

Supplies:

Bacon

Glass Prep Bowls to make small bacon cups (see mac and cheese photo above) or ramekins to make large bacon cups (see salad photo below)

Glass baking dish

Lots…

Health & Happiness from the Kitchen.: Sneaky Mac & Cheese!

Sat, 15 Jan 2011 11:34:35 -0600

Health & Happiness from the Kitchen.: Sneaky Mac & Cheese!:

smaller-n-smaller:

Nom.

So before serving this, I gave Husband a bite to make sure he liked it. He tasted it & said:
Him: “it’s delicious when do you have to add *points to cauliflower puree* ?”
Me: “I already did”
Him: :-O “WOW, I can’t even taste it!”

Sorry for the dark photos, the light in my…

tinytortfeasor: Delicious Friday night dinner/ Saturday night...

Sat, 08 Jan 2011 20:12:59 -0600

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.

Guinness Bailey’s Irish Cream CupcakesPrinter Friendly...

Thu, 06 Jan 2011 13:59:09 -0600

Guinness Bailey’s Irish Cream CupcakesPrinter Friendly Version

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

It's Soup Weather!!

Sat, 25 Sep 2010 16:54:00 -0500

It's Soup Weather!!:

Tortilla Soup for the soul

While I’m waiting for a professional to come fix my hot water so I can get ready to go see John Prine play (#lifelongdreams!) with Amber tonight, I remembered to post the requested recipe for tortilla soup. Which I might actually be eating just a tiny bit of before dinner. Shut up.

I serve it with toasted tortilla strips (brush both sides of a flour tortilla with olive oil, slice thinly in to two inch long strips and bake on a cookie sheet around 400 degrees until crisp and just starting to turn golden) and fresh chopped avocado.

Slow-Cooker Chicken Tortilla Soup

(from allrecipes.com)

Original Recipe Yields 8 servings (NOTE: I usually double the recipe to fill the crockpot. And me for a few days. )

Ingredients

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Directions

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

{via beenthinking}

via Two Coast Table

Mon, 06 Sep 2010 09:33:31 -0500

twocoasttable:

I probably eat pop tarts at least twice a week for breakfast. I need something easy to eat while on my way to work and they are the perfect thing. I remembered seeing a recipe for homemade pop tarts awhile ago and decided this weekend would be the perfect time to make my own. I used two different...

">via Two Coast Table:

Homemade Pop Tarts

I probably eat pop tarts at least twice a week for breakfast. I need something easy to eat while on my way to work and they are the perfect thing. I remembered seeing a recipe for homemade pop tarts awhile ago and decided this weekend would be the perfect time to make my own. I used two different types of fillings. Sarabeth’s Blood Orange Marmalade that I bought in the Chelsea Market on one of my last visits with my friend Dean. The other filling was Wild Maine Blueberry Jam from Stonewall Kitchen, one of my favorite places to go when visiting York, Maine.

Ingredients & Directions:

Pie crust, refrigerated or homemade (I used refrigerated to keep it simple)
Jam or Preserves
Sprinkles

Preheat the oven to 450 degrees. Unroll one of the pie crusts and square the edges. Cut into rectangles. Place 1 tsp of jam in the center of a rectangle and top with another piece of crust. Using a fork seal all the edges. Repeat until all of the pie crust is used.

Bake the pop-tarts for about 7 – 8 minutes or until slightly brown.

To Make the Glaze:

1 cup powder sugar
milk to thin

Place powdered sugar in bowl. Pour milk slowly until it has a consistency of really thick syrup.

Once cool, pour glaze over and decorate with sprinkles. If you don’t want to add extra sugar with the glaze, you can use an egg wash on the tops with some white sugar.

I can’t wait to try making more of these in so many different flavors, especially some fall flavors like pumpkin or cinnamon apple.

Dinner Quick: One-Bowl Microwave Macaroni and Cheese Nothing...

Tue, 24 Aug 2010 01:55:19 -0500

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}

Bagel Bruschetta

Sun, 22 Aug 2010 13:28:34 -0500

What to do with two leftover bagels from Sunday morning breakfast? Try making this simple bagel bruschetta for a Monday evening appetizer. You’ll be surprised to see how many pieces you can get from just two bagels.

Using a sharp knife, cut bagels into thin slices. Brush with olive oil and place in oven until crispy.

Chop tomatoes and basil and place in a bowl, drizzle with olive oil and the juice of half of a lemon - salt and pepper to taste. Add olive oil to a pan, add chopped garlic and cook until soft, but not brown. Strain garlic from pan and add to chopped tomato mixture - place on top of bagel chips and serve.

THIS POST ~~TAKEN~~ BORROWED DIRECTLY FROM MY NEW FAVORITE BLOG….FAMILY CHIC!

Delicious Dish - Veggie Risotto You Would Never Know Is...

Thu, 19 Aug 2010 16:30:00 -0500

Delicious Dish - Veggie Risotto You Would Never Know Is Vegan

If fall clothes are making there way out, our favorite “cold weather” recipes should too. This looks delicous and a welcome change from pasta and quinoa.

This recipe is from Diana of Dianasaur Dishes.

(serves 4-6)

Ingredients

4 cups vegetable stock
4 stalk asparagus
1 red bell pepper
4 mushrooms (button, cremini, etc.)
1 TBS Olive Oil
2 cloves garlic minced
4 green onion stalks chopped
1 sprig of fresh thyme
1 TBS chopped fresh parsley
2 TBS olive oil
1 cup Arborio rice
¼ cup white wine
sea salt and pepper to taste
a few drops high quality truffle oil
2 TBS freshly grated pecorino romano cheese

Instructions:

Heat the vegetable stock on the stove and keep it on warm. Chop your asparagus into 1 inch pieces, bell pepper into 1 inch slices, and mushrooms into about 8 slices. Heat 1 TBS oil in a frying pan on med-high, add half of garlic and green onions, sauté for one minute but don’t let the garlic burn. Add veggies and sauté for another 3-4 minutes or until they’re slightly softened. Remove veggies to a plate.

Add 2 TBS oil to the frying pan, heat on medium. Add remaining garlic and green onion, add rice. Mix well to get rice completely coated with oil. Add white wine and mix. When it’s nearly evaporated begin adding heated vegetable stock a ladle full at a time. Continually stir the rice and as the stock is nearly all absorbed add some more. Continue this process.

The rice will begin to swell and get creamy. As you approach using the last of the stock, begin testing the rice (you don’t want to use too much stock and make it mushy). As the rice is absorbing the last of the stock return the veggies to the pan and mix them in. Turn off the heat and drizzle with truffle oil and sprinkle with cheese. Mix once more and serve.

{via the lovely maryrambin}

HOW TO MAKE…..BEER POPSICLES!! What You...

Thu, 19 Aug 2010 07:23:19 -0500

HOW TO MAKE…..BEER POPSICLES!!

What You Need

Ingredients
6 Limes
6 teaspoons of Light Agave Nectar
6 cans of beer (we used Tecate)

Materials
6 wooden skewers, sticks or plastic utensils
1 bowl for each can of beer
6 plastic party cups (optional)

Instructions

1. Open Cans: There are two methods to making these popsicles. The first is made in the can where you’ll have to remove some of the beer before adding in the extras (see: drink). You’ll want to “remove” roughly 1/4 of the can so it doesn’t expand into a beer volcano in your freezer (just trust us on this one). The other method is to pour the entire contents of the can into a plastic party cup. You’ll be able to freeze the entire beer, but it will require buying said cups, so the choice is up to you. Either way, open your cans.

2. Add In Agave & Lime: When adding in the lime, we found it just as easy to juice the lime directly over the can or cup (instead of into a bowl first). Make sure your limes have been softened a little first by rolling them on the counter or popping them in the microwave for 10 seconds. Stir the contents of the cup or can until mixed (15 seconds).

3.Add Sticks: You can use almost anything in the kitchen as a stick if you don’t want to purchase popsicle sticks (we used plastic silverware and bamboo skewers). Just be aware that anything wooden inserted into the mix should be moistened first. Either a quick dip in the beer or with water, this is a step that can’t be skipped. If you do, your mixture will bubble and foam for roughly 20 minutes. There’s a good chance (like it did in our kitchen) that it will bubble right over the edge of your container and escape to the counter and potentially floor. Note: Check the photo above for tips on inserting your stick through the pop tab to hold it in place)

4.Time To Freeze: The length of time each popsicle will take to freeze is determined by two things. The first being your freezer’s temperature and the other is how well your mix was, well… mixed, so make sure all the agave and lime is combined! We placed each can or cup in a small bowl to catch any escaping juices and although this is an optional step, we highly suggest it for your first few attempts. Allow to freeze solid for 3-4 hours or overnight.

5.Removal: If you used the party cup method, removing the pop from the can is as simple as giving it a twist and it should pop right out. If you used the can, here’s what we suggest. Use a serrated knife to cut off the bottom and slide the pop out of the can. We don’t like the idea of keeping the pop in the can for fear of cutting ourselves, so if you’re worried about drips, use a small plastic bowl on the bottom to catch the juices.

6. Enjoy! You can eat them just as they are or even sprinkle them with a little salt first. Make sure to share with the neighbors for an extra dose of friendliness.

Additional Notes: We did try this method with other beers and ciders (in which additional sugar isn’t needed) and had the same results — frozen solid. We were worried originally that they wouldn’t freeze all the way, but depending on the alcohol content in your starting beer, it might take a little longer in the freezer.

Try using smaller cups to make a smaller size popsicle as they can be a little daunting for some. Give them a try at your next party or get together and beat the heat with a little sour and sweet!

{via the radical THE KITCHN!}

The 20 Healthiest Foods for Under $1

Sat, 14 Aug 2010 21:30:29 -0500

The 20 Healthiest Foods for Under $1:

Food prices are climbing, and some might be looking to fast foods and packaged foods for their cheap bites. But low cost doesn’t have to mean low quality. In fact, some of the most inexpensive things you can buy are the best things for you.

{reblogged from thedailyfiona:shoestringsocial}

I have horrible news!! I have an addiction. I can’t shake...

Wed, 04 Aug 2010 19:59:00 -0500

I have horrible news!!

I have an addiction. I can’t shake it & when I try to shake it I get the shakes!

Nope. It’s not a drug. But it should be.

I’m talking about emming effing Spaghetti Carbonara. AKA Noodles ala Heaven.

I always turned my nose up at the “bacon & eggs” pasta. Whuuutever. I’m more in tune with robust tomato sauces & garlicy buttery delights. Then one day I lost my dayum mind & I haven’t looked back to Sanetown since.

It’s amazing. It’s delectable. It’s rich & creamy & doesn’t taste nuthin’ like no breakfast.

Unless you live on the Planet YUM. And in that case this probably is your breakfast food and you eat it with bacon forks and cheese knives.

Ahem. I digress.

Up above is a pic of the ingredients you need. I spent around $17 for everything & that amount will feed 4 incredibly ravenous people.

The recipe? Well my dear eaters…..I used THIS ONE. It’s perfectly simple & the pics are all there for you…step by step.

I beg of you to now go forth & make it. I’ll see ya at the gym….smiling with every lunge. :)

Suck it! No really. Suck it….in some mad style with these...

Wed, 04 Aug 2010 19:45:14 -0500

Suck it!

No really. Suck it….in some mad style with these ridiculous stainless steel straws!

18 bucks for six at Brook Farm General Store.