Top 10 Recipes of 2013
I cannot believe another year has come and gone and it’s now time to countdown the top 10 recipes of 2013! I wasn’t surprised with #1, as it got well over 1.8 million views this year, but some of the ones that made it to the top 10 kind of surprised me! Last year’s roundup of the top 12 of 2012 was pretty similar to this year’s in the sense of not a whole lot of sweets but full of easy meals for busy lives! I don’t really have a niche for this blog – I’m not really a dessert blog, I’m not really a dinner blog..I’m a little of everything and it certainly shows from the results of what y’alls favorites are! 2013 was full of events: from our wedding to our honeymoon to one of my proudest moments on this blog. I’m hoping 2014 brings the same love, laughter, and memories, if not more! Thank you for all your readership, support, and love on this blog! But first, let’s dig in to the top 10 recipes of 2013! 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. Were you surprised by any of these? top 10 recipes of 2013
Honey Lime Shrimp | The Dough Will Rise Again
On Sunday, my husband decided he wanted me to pick up some fish at the grocery store for dinner that night. Now, I am not the world’s biggest fish fan. I can tolerate it in some cases, but most types of fish are unappealing to me (with the exception of shellfish, which I love – our collective love of shrimp is well-documented on this blog). Honey Lime Shrimp serves 2 1/2 pound large shrimp, peeled and deveined 1/4 cup olive oil 2 T honey juice of one small lime, or half a large lime (2-3 T) zest of one small lime, or half a large lime 2 cloves garlic, smashed 1/2 tsp kosher salt 1/4 tsp black pepper 1/4 tsp red pepper flakes 1.) 2.) 3.) 4.) I am a big fan of these shrimp – the sweet honey got a little caramelized and crunchy in the hot pan, and the red pepper flakes and lime add just enough kick to cut through the sweetness. Shrimp: they’re the fruit of the sea! Like this: Like Loading...
Equivalencias: de tazas a gramos y mililitros - Lujos Cotidianos
Los americanos tienen excelentes recetas de galletas, bizcochos, madalenas... pero, desgraciadamente, ellos miden los ingredientes por su volumen, en tazas, en vez de por su peso. Desde mi punto de vista es mejor comprar un set de tazas (taza entera, media, cuarto y tercio de taza) para no complicarse la vida. Pero si encontráis una receta que queréis hacer de inmediato y no tenéis el juego de tazas a mano, aquí está mi lista. Esta lista de equivalencias la he hecho pesando los ingredientes. Sin más rollos aquí os la dejo. Harina y azúcar glass Por otro lado, con las tazas también se pueden medir líquidos. 1 taza= 240 ml.1/2 taza= 120 ml.1/3 taza= 80 ml.1/4 taza= 60 ml.Espero que os sea útil. Hasta la próxima semana.
Easy Oven Roasted Potatoes
I served these potatoes with our Honey Lime Chicken. I am not a huge potato fan, but I really liked these. I like my potatoes crispy, so I made sure to slice them really thin. This was a really simple side dish and I am already planning on making it again. There are so many flavors that could be used on these potatoes. Easy Oven Roasted Potatoes(Printable Recipe) 2 large potatoes, scrubbed 3 Tbsp olive oil 1 Tbsp Italian Seasoning 1 tsp salt 4 Tbsp Parmesan cheese Slice potatoes into very thin slices (1/4 inch). big ziploc bag to coat the potatoes.
Yogurt Griego Casero
Vale aclarar que si bien se lo conoce como griego, no es patrimonio únicamente de ese país, sino que se prepara de la misma manera en muchos otros lugares. Queda delicioso endulzado con un poco de miel. Sólo, o como acompañamiento de frutas frescas o compotas. Como dip, condimentado con un poco de sal, pimienta y aceite de oliva, y también en ensaladas, como por ejemplo, la Raita, típica de la India. Como el yogurt griego tiene la base de una yogurt natural casero, voy a explicar primero como se hace el yogurt natural. Yogurt natural casero Para 2 litros: * 2 litros de leche * 1 pote de 200 grs. de yogur natural Para mayor precaución, estilizar la cacerola y las cucharas que se van a usar: acomodarlas dentro de una cacerola más grande, cubrirlos con agua y hervirlos durante cinco minutos. Poner al fuego la cacerola esterilizada y verter en ella los dos litros de leche. Pasado este tiempo, los dos litros de leche se habrán convertido en yogur. Ahora si, pasemos al yogurt griego:
Double Duty: Barbecue Pulled Pork Sandwiches and Barbecue Mac and Cheese
Ingredients: 3-4 pounds pork loin Salt and Pepper 2 cups water Your favorite barbecue sauce (about 2 cups) Rinse the pork loin and pat dry. Remove from slow cooker and discard remaining liquid. Place back in cooker with barbecue sauce. Leftovers?? Pulled pork (however much you have left over) Mac and cheese (again whatever you have left over) Barbecue sauce Cheese Mix leftover pulled pork and macaroni in a large bowl with 1/2 - 3/4 cup good quality cheese (I used tillamook cheddar and jack cheese) and about 1/3 cup barbecue sauce (depends on how saucy you want yours). Have a wonderful weekend!
Japanese Curry Rice
Japanese Curry Rice Posted by Aya Tanaka, June 23, 2010 at 2:15 PM Aya Tanaka grew up eating Japanese curry in Brazil. When she's not cooking or parenting, she teaches eighteenth-century travel literature to undergraduates and researches early modern spice trade routes. [Photograph: No Recipes] I ate a lot of Japanese curry growing up. My father simply sautéed meat, potatoes, carrots, and onions, seasoned with salt and pepper, added water, and when everything was cooked, he would add a mix of flour and curry powder dissolved in water to the pot. Indeed, I grew up thinking curry was an original Japanese dish—I had little idea of its South East Asian roots. Why Make It From Scratch These days, very few Japanese people venture making their curry from scratch. Yet making Japanese curry from scratch is hardly complicated, and gives you control over what you'll ultimately be consuming. Variations [Photograph: Aya Tanaka] Marc's recipe has, as he puts it, evolved throughout the years.
Moroccan Recipe: Chicken Tagine with Apricots, Almonds & Chickpeas Recipes from The Kitchn
If you don't own a tagine, don't fret. You can use a Dutch oven, as I do, or any other heavy cooking pot with a tight-fitting lid. Cook's Illustrated has performed various cooking tests and confirmed that, although the conical tagine makes a particularly striking table presentation, stews cooked in other cooking pots tasted equally delicious. This is not a quick weeknight meal, by any means, but it is most certainly a lazy "make your house smell amazing" weekend kind of meal. It also makes terrific leftovers, so even if you aren't throwing a dinner party or making Sunday dinner for your family, it's worth making this for the meals it will give you all week long. Chicken Tagine with Apricots, Almonds & Chickpeas Serves 6 to 8 Warm one tablespoon of oil in a large Dutch oven (at least 5 1/2-quarts) or tagine over medium-high heat until the oil flows easily and you can see it shimmering. Pour off all but a teaspoon of oil and return the pan to medium heat. Notes:
