No Christmas is complete without Eggnog - St. Louis restaurant ‘Tis the season once again to spread the holiday cheer and one great way to do that is to invite a bunch of people over to gather ‘round a huge bowl of eggnog. I wasn’t always a fan of eggnog until I made it one year for a company Christmas party. I find a good trick to liking something is to take it and make it your own. 1 dozen eggs, separated (yes, this means putting the yolks into one bowl and the whites into another) ½ teaspoon salt 1 quart of milk 2 ¼ or more cups sugar 2 tablespoons vanilla 2 or more cups of bourbon 3 pints heavy whipping cream ½ cup of rum Nutmeg Beat together the egg yolks and salt in a large mixing bowl, slowly adding 1 ½ cups of sugar. Be sure to refrigerate it before serving. From my family to yours have a happy and safe holiday! For more info: The Fannie Farmer Cookbook
Chocolate peppermint French macarons - the homesteady I'm not gonna lie and say I didn't fist-pump like crazy when these beauts came out of the oven. Zer-o cracks! Zer-o cracks! I chanted to Samson. I made these particular ones when my pals came from Boston for Bag Day -- 50% because I knew they'd be delicious (they are) and 50% because the crushed candy cane around the cookie's perimeter adds a special Pinterest-worthy pretty factor. Peppermint Almond Cookies: This recipe is my version of the one Mindy Cone shares in the Atly French macaron class (which I can't recommend highly enough). 95g aged egg whites at room tempPinch of cream of tartar35g superfine sugar120g almond flour200g powdered sugarA few drops of peppermint oil (Optional, but do not try to use peppermint extract, it's too watery!) 1. 2. 3. 4. 5. 6. 7. 8. Chocolate Ganache: Try making this ahead of time. 1 cup milk1 cup butter2 cups chocolate chipsOptional: 5 candy canes, crushed (We crushed ours by putting them in a Ziploc bag and doing the dirty work with a hammer!) 1. 2.
Brown Butter Cinnamon Rolls Browned Buttered Cinnamon Rolls. These babies are sooo good, and warm right out of the oven “how does this exist in real life?” good. During the holidays baking in everyone’s kitchen gets taken up a notch. Browned Butter Cinnamon Rolls Makes 10 Ingredients:1 1/4 cups whole milk warmed (about 110˚F)1/2 cup superfine sugar, divided1 tablespoon active-dry yeast1/2 teaspoon salt1/2 cup unsalted Organic Valley butter, softened2 large eggs, room temperature and lightly beaten6 cups bread flourfilling:1/2 cup (1 stick) unsalted Organic Valley butter, softened1 cup superfine sugar1 tablespoon cinnamonglaze:1/2 cup unsalted browned Organic Valley butter, cooled3 tablespoons whole milk2 teaspoons vanilla extract1/2 teaspoon cinnamon3 to 3 1/2 cups confectioner sugar, sifted Directions: 1. *This post was sponsored by Organic Valley Butter.
Salted Caramel Pretzel Bark | Princess in the Kitchen WARNING: This recipe is dangerous. Before you proceed, please know that salted caramel pretzel bark may induce random spells of uncontrollable snacking, intense sensations of euphoria and heightened protective instincts (over your share of the pretzel bark, of course). I’m kidding, sort of. But this recipe really is special. My housemate actually said that she is “going to get pregnant one day and crave this stuff”… it’s THAT good (and she also usually comes up with crazy hyperboles like this). Another one of my housemates told me that I should probably hide it from the rest of the house (I took this advice). The best part is, you probably already have all of these ingredients in your kitchen. Salted Caramel Pretzel Bark 1/2 bag mini pretzel twists 2 sticks of butter 1 cup of brown sugar 1 bag of chocolate chips Sea salt Line a jelly roll pan with aluminum foil or parchment paper (NOT wax paper) and spread pretzels evenly over the bottom (mine didn’t overlap, I arranged them in neat rows).
Gyros with Greek Chicken, Tzatziki and Homemade Greek Pita Flatbread Share on Pinterest Isn’t Greek food amazing? I’ve never been a huge fan until pretty much the last year. I live in the midwest and have temporarily moved to the East coast and there is SO much more Mediterranean food here than where I’m from. These are loaded with fresh and exciting flavors. Share on Pinterest Ingredients Chicken Soulvaki 2 lbs boneless, skinless chicken breasts 1/4 cup extra virgin olive oil, plus more for brushing 1/4 cup lemon juice 3 Tbsp plain Greek yogurt 1 Tbsp red wine vinegar 1/3 cup chopped red onion 2 cloves garlic 1 1/2 tsp dried oregano 1 tsp dried thyme 1/2 tsp coriander Salt and freshly ground black pepper, to taste For serving 6 - 8 Greek Pita Flatbread, homemade or store-bought (recipe follows) Tzatziki sauce, homemade or store-bought (recipe follows) Diced Roma tomatoes, peeled and diced cucumbers, chopped Romaine lettuce, diced red onions, feta cheese, cilantro and Kalamata olives (olives optional) Directions
Arroz con Pollo Recipe : Melissa d'Arabian Directions Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined. Pat the chicken dry and place in the bag with the spice mixture. Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Recipe courtesy Melissa d'Arabian
Put A Lid On Food Waste: Simple Tips For Extending Shelf Life Of Food There’s nothing more frustrating than stocking your fridge with delicious produce, only to discover it withers and wilts just days later. It’s a waste of food and a waste of money. If you try to live sustainably, you are probably looking for ways to reduce waste in your home. Fortunately, there are simple things you can do to extend the shelf life of your produce. These tips will show you how to store common fruits and vegetables without resorting to the use of disposable plastic wrap. Apples Keep apples on the counter in a cool room for up to 2 weeks, or in a cardboard box in fridge for times longer than 2 weeks. Apricots, Nectarines and Peaches Keep stone fruits on the counter in a cool room until ripe, then move to the refrigerator. Artichokes Put artichokes in a sealed airtight container, with light moisture. Asparagus Put the asparagus stalks upright in a glass filled with water at room temperature, and they should keep for up to a week. Basil Beets, Turnips and Radishes Bell Peppers Berries
Chocolate Peanut Butter Cup Bark I’m all about gifting consumables. Unless I know of something someone really wants (and needs), I’d rather send something edible, something delicious that can be enjoyed and be gone, rather than some random knick-knack that will just sit around collecting dust, held on to solely out of some form of sentiment and or fear of hurt feelings (dearest family, I will NOT be offended if you throw out that tacky painted rock paper weight I made you when I was 4). Seriously though, how many of the gifts you receive just end up in a collection of clutter, the stuff stuffed in closets and drawers, the floaters that never seem to find their place? Yeah, that’s what I thought. In that regard… I propose food gifts for all: eat, enjoy, and be done with them merry! Maybe you forgot that party you’re going to tomorrow night, and would hate to show up empty handed. This decadent peanut butter cup chocolate bark would make an amazing last minute holiday gift. You may also like...
Gina's Easy Zesty Lime, Shrimp, and Avocado Salad We are big fans of SkinnyTaste.com here at The Taste Place, and I have had this recipe of Gina’s saved on my menu planner for quite some time. When my doctor put me on my current no sugar very little carbs diet a few months ago due to my recent extreme diabetes diagnosis, I needed recipes that fit that bill. This chilled shrimp salad was perfect. Particularly on a hot evening. And it’s quick enough to prepare after work. Gina’s recipe is delicious as is. Note that Gina and I come up with different PointsPlus values and nutritional info. Fresh simple ingredients. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. In a large bowl combine chopped shrimp, avocado, jalapeño. Add the tomato. Add the cilantro and remaining ingredients. Gently toss. Gina's Zesty Lime Shrimp and Avocado Salad Serving Size: ⅞ of a cup. Recipe type: Main Dish Serves: 4 Ingredients Instructions In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Notes Related