roasted garlic & brie soup I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.
Greek Style Mac and Cheese | Steamy Kitchen Monday, March 28, 2011 Greek Style Mac ‘n Cheese Introducing the McGowan family! Angie and her family are fellow Floridians and they publish the popular Eclectic Recipes blog and the fact that she has a recipe category called “Spanglish” wins my heart. This week, Angie is my guest on Steamy Kitchen, featuring her Greek Style Mac ‘n Cheese recipe — packed with olives, spinach, sundried tomatoes and feta cheese. Enjoy! Jaden Greek Style Mac and Cheese by Angie McGowan, Eclectic Recipes I was just tickled when Jaden asked if I would like to guest post on Steamy Kitchen. So I guess your wondering who I am. I currently live in Orlando, Florida with my husband and three year old son, Julien. My family loves macaroni and cheese any way they can get it, but I get tired of doing the same old same boring recipe over and over. I got the havarti with dill in the deli section of my supermarket, and just asked them to cut my a half pound slice so I could shred it. Leave a Comment
Copycat Candy Recipes To make all of these Instructables, download this collection of How To’s as an ebook. Download » "Copycat Candy Recipes" is your backstage pass to famous brand-name candies! You've grown up eating these classic brand name candies, now you can recreate them at home. Instructables is the most popular project-sharing community on the Internet. Sarah James Editor, Food & LivingInstructables.com Mouthful - Frugal Feasts: Broccoli and Cheese calzones I'm a day late on Frugal Feasts. My apologies; although I doubt you guys have been eagerly waiting for its arrival. I wanted to offer another vegetarian recipe because eating a few meatless meals each week is a definite way to be more frugal. I grabbed Mollie Katzen's latest book, "Get Cooking," off the shelf. It is a good primer for the person in your life learning to cook. Her recipes give very explicit basic instructions for the newbie in the kitchen. I chose the recipe for Broccoli-Cheddar Cheese Calzones because Food Lion, Harris Teeter and Kroger have frozen vegetables on sale this week for about $1 per 7 to 10-ounce bag. Broccoli-Cheddar Cheese Calzones Adjust the oven rack to the center position and preheat the oven to 450 degrees. Lightly spray a work surface with vegetable oil spray or coat with 1/2 teaspoon of olive oil. Place a large skillet over medium heat. Divide the filling into four equal portions. Transfer the filled calzones to the prepared baking tray. Cost breakdown
Roasted Tomato and Fennel Soup — Delishhh Wednesday, April 6, 2011 Fennel is one of those vegetables that are pretty intimidating to a few people. It has a specific anis flavor, and I have to admit I have stayed away from fennel because many folks do not like it. A few weeks ago I went to an event where I was serving tomato and fennel soup and it was just delicious. There are a few key things here that makes this soup a deep sweet delicious flavor; roasting the tomatoes and caramelizing the fennel. What do you make with fennel? Roasted Tomato and Fennel SoupAdapted from Fine Cooking Magazine Sept. 19942 lbs tomatoes or 2 -12 oz can of whole tomatoes olive oil 3 tbsp unsalted butter 4 shallots, chopped 2 carrots, chopped 1 fennel, chopped 3 cloves garlic, chopped 3 cups chicken stock 5 sprigs fresh tarragon 5 sprigs fresh parsley 1 cup heavy cream 2 tbsp Pernod (optional) Salt and freshly ground black pepper to tasteHeat the oven to 400F. Other Similar Recipes: One Year Ago: Swedish Brownie “Kladdkaka”
The Pastry Affair - Home - Garlic Parmesan Pull-Apart Bread I once made the driest pancake in the world. I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. How would you even know? Let me share my story with you. A few years back, I made chocolate chip pancakes. Quickly flash to the next morning. Still cold. Confusion. Was the microwave broken? I got angry, as one will when they want food and want it now. When I took it out, the pancake was slightly less cool. It took me a few hours to realize what had happened. It only stands to reason that my pancake was so utterly dry that there wasn't enough water in it to be absorbed by the microwaves. Thus, the world's driest pancake was born. And to think I took a bite... Luckily, this Garlic Parmesan Pull-Apart Bread is definitely not dry. One Year Ago: Chocolate Orange Miniature Cakes Garlic Parmesan Pull-Apart Bread Yields 1 loaf In a large mixing bowl, stir together the yeast and water. Punch down the dough.
Weekday Vegetarian: Spinach and Avocado Salad with Garlic Mustard Vinaigrette Jaymi's Notes:I can never turn down a recipe that calls for avocado. Especially one that uses a tangy dressing that can can brighten the mild flavors of avocado and spinach. This salad whips up quickly which is yet another reason to love it. I'm not a fan of raw garlic so I left it out of the dressing, but I don't think it suffered -- the dressing was still wonderfully zippy. So you can customize this based on whether or not you enjoy such a strong (and lasting) flavor. More on The Cooking Project. © Jaymi HeimbuchKelly's Recipe:I don't buy avocados very often, because I try to stick to produce that grows in my own province, and avocados definitely do not. This is a nice, straightforward salad with a refreshing taste. This recipe is from the cookbook In the Kitchen with a Good Appetite by Melissa Clark. © Jaymi Heimbuch Spinach and Avocado Salad with Garlic Mustard Vinaigrette © Jaymi Heimbuch1. 2.
Guilt Free Turtle Brownies You’ll never guess what I added to these brownies to make them more figure friendly and healthy. Applesauce? No way. Zucchini? nope. What was that? Guilt Free Turtle Brownies Ingredients 1 large hass avocado, mashed until creamy 4 eggs 1 cup cocoa powder 3/4 cup AP flour 1 cup white sugar 1 cup brown sugar 1 teaspoon kosher salt 2 teaspoons vanilla extract 1 1/2 cups roasted walnuts 1 cup caramel sauce (ice cream topping) Method 1. 2. Nutella Cupcakes with Nutella Buttercream It’s a Nutella nation lately. Nutella is everywhere: in cookies, on toast, topping graham crackers and being baked into brownies. This time I baked it into the cupcake and then topped the whole thing off with more chocolate and hazelnut spread. Take it a step further and pipe some unaltered Nutella straight into the center while the cupcakes are still warm before frosting. You’ll have the ultimate Nutella cupcake surprise.Nutella Cupcakes with Nutella Buttercream and a Nutella Middle Cupcakes: adapted from GoodLife Eats 2/3 cup Nutella 1 cup all-purpose flour 1 1/2 cups cake flour 1 1/2 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoons baking powder 3/4 teaspoon salt 3 large eggs 1 1/2 cups sugar 3/4 cup butter, softened 2 1/2 cups buttermilk Filling: 1/2 cup Nutella Nutella Buttercream: 1 stick unsalted butter, softened 1 cup Nutella 1 1/2 teaspoons vanilla extract 1 1/2 cups powdered sugar 2-4 tablespoons heavy cream Preheat oven to 350 degrees F.