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Mallorca I don’t think I can count all the happy and fun memories this bread brings up. Every time I go home to visit I have to get my hands on a warm buttery mallorca. In Puerto Rico every small town has at least one large bakery with an array of delicious pastries and breads and you almost always find mallorca. Mallorca bread is a sweet, fluffy and buttery egg bread. If there is one place that I MUST go visit when I am home in Puerto Rico, it is La Bombonera. Another memory that comes to mind and makes me chuckle, is sitting out en el balcon (on the porch) early on a Saturday or Sunday morning and I could hear from a block away a megaphone with a lot of static announcing “el panadero…el panadero”. It is funny how when you live in an area where certain ingredients are easy to come-by (ie. On Sunday after church I decided to give this new recipe a go. Ingredients 1 pkg dry yeast (1/4 oz) 3/4 cup white sugar 4 to 5 cups all purpose flour, divided use 1 cup milk, lukewarm 1 cup water, lukewarm
Bacon-wrapped Jalapeno Chicken Bites 610K+Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree. I can’t think of a better way to celebrate the Fourth of July than with a big plate of these spicy and cheesy, smoky and crispy chicken nuggets. If you don’t like hot, leave out the jalapenos or skimp a bit. Bacon-Wrapped Jalapeno Chicken Bites Author: Recipe adapted from Home Cooking with Trisha Yearwood 8 chicken tenders, flattened and cut in two3-ounce package softened cream cheese1 jalapeno pepper, seeded and finely chopped8 slices bacon, cut in half Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Be sure to wear plastic gloves when handling fresh jalapenos.
Crab and Avocado Dip on Tortilla Chips The weather in Los Angeles has been unbelievable the last few weeks and it makes me want to be out by the pool all the time! These crab and avocado dipped tortilla chips, which were inspired by a recipe from the latest Curtis Stone Cookbook “Relaxed Cooking” are the perfect snack or appetizer on a warm day. Curtis’ recipe calls for a few variations that what I used… so this has been slightly adapted for my kitchen. You will need the following: 5 Tips from a Private Chef email series Get my latest recipes + my bonus 5 Tips From a Private Chef email series Gaby 3 Haas avocados3 Limes juiced1/4 cup basil chiffonadeJumbo crab meat use as much or little as you would likesalt and peppertortilla chips You will need 2 bowls for the assembly. How gorgeous do those look?
Baked Egg Boat recipe Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. I like eggs over easy, and fluffy scrambled eggs. I pretty much like everything there is to like about breakfast. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1. Holiday Sweet Dinner Rolls I think there are certain things that every family makes during holidays. These sweet rolls are one of few things that we make every year. They are that good! But I have to admit – they aren’t the prettiest rolls you’ve ever seen. Ingredients: 2 tablespoon active dry yeast 1 cup warm water 1/2 cup sugar 2 eggs 3 tablespoons oil 2 teaspoon salt 6 ounces evaporated milk (just over 2/3 cup) 6 ounces boiling water (just over 2/3 cup) 6-7 cups flour 1/2 cup butter, melted Directions: In a large bowl, dissolve yeast in 1 cup warm water. Knead the dough on a lightly floured surface until it forms a soft, elastic ball. Roll out a little less than 1/2 inch thick. Cut out dough with a large mason jar lid. Dip in butter 1/2 or 3/4 of the way. Fold in half and place in a pan touching but not crowded. Bake at 400 degrees F for 10-12 minutes or 375 degrees F for about 15 minutes, or until golden brown. P.S.
Appetizer Recipe: Atomic Buffalo Turds BBQ Addicts - BBQ Blog Cooking up a barbecue feast for your friends and family can (and will) be an all day affair. Depending on the size of your cut, briskets and pork butts can take every bit of 18 hours to slow smoke to perfection. As much as I like starving myself all day in anticipation of the gluttony that’s soon to come, my willpower tends to falter somewhere around the noon hour. Since the smoker is already chugging away, there’s no need to power up the oven for that well deserved mid-day snack. Instead, I prefer to toss in a few stuffed jalapeno peppers…especially the ones dubbed “Atomic Buffalo Turds”!!! These smokey treats are really easy to prepare, and you may even have most of the ingredients hanging out in your fridge already: 12 fresh jalapeno peppers 12 slices of bacon 24 little smokies 1 package of cream cheese (room temperature) 2 tsp paprika 1 tsp cayenne pepperSweet barbecue rub To start the construction of the atomic buffalo turds, you’ll first want to wash and trim the jalapeno peppers.
In Praise of Leftovers | Fear-Not Salmon I am slightly phobic about cooking fish. For one, I've just taken out a second mortgage to afford it. For another, I've had too many experiences overcooking it. We don't eat it as much as Dr. Oz says we should for both those reasons. This fillet we had for dinner is from Costco, so the whole big thing was only $8.00. One day at Costco (yes, I have an Executive Membership) I spotted Tom Douglas' salmon rub. Yancey was at Costco today (he's home! So Yancey was at Costco and called me to ask if he could pick up anything else. Fear-Not Salmon Turn oven to 450. For rub: Combine 1/4 c. brown sugar, 2 Tb. fresh or dried thyme, 2 Tb. smoked paprika,and 2 ts. salt.
Spicy Baked Chickpeas | Andicakes Ingredients 2 (15 oz) cans chickpeas, drained2 Tbs extra virgin olive oil1 tsp paprika2 tsp ground cumin¼ tsp cayenne pepper½ tsp fresh ground black pepper½ tsp Kosher salt Instructions Preheat the oven to 450 degrees F. The first step and most important steps are to drain and then dry the chickpeas. Recipe adapted from Claire Robinson Copyright © 2011 Andicakes.
No Knead Bread: so easy a 4-yr old can make it! Monday, September 10, 2007 No Knead Bread: so easy a 4-yr old can make it! It’s been almost a year since NY Times unveiled the secret to the revolutionary No-Knead Bread. And while fads come and go, this certainly is a recipe that has transcended the fickleness of foodies. It’s time to revisit the bread…. as many of us have been brainwashed by this summer’s ice cream! I firmly believe that every person should bake a loaf of bread at least once in their lifetime. No Knead Bread recipe so insanely brilliant – no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. So, without further blabbering, I’ve pimped out my son to demonstrate that baking No Knead Bread is so simple a 4-year old can do it. Of course I had to bribe him with 2 temporary tattoos. So, let’s start. 3 cups of bread flour in a big bowl. secret: I sometimes use 1/2c whole wheat flour + 2 1/2c bread flour 1/4 teaspoon of instant yeast: 1 teaspoon of table salt Add 1-1/2 cups of lukewarm water. See?