Grilled Recipes The Grilled Recipes Kitchen (The home of grilled food) invites you to try Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce Recipe. Enjoy grilling and learn how to make Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce. A spicy North African-style pepper sauce amps up the flavor in these beef kebabs. Prepare the sauce up to one day ahead. Yield: 6 servings (serving size: 2 skewers, about 1 1/3 cups couscous mixture, and about 1/4 cup sauce)Total: 1 Hour, 11 Minutes Ingredients Pepper sauce: 4 red bell peppers 1/2 cup fresh cilantro leaves 1/4 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1/2 teaspoon kosher salt 1/2 teaspoon caraway seeds 1/2 teaspoon crushed red pepper Skewers: 1 1/2 pounds top sirloin steak, cut into 1-inch cubes 3/4 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt Preparation 1. 2. 3. 4. 5. 6.
My Own Sweet Thyme: Mushroom Coconut Soup Ever know two people you never thought of as having anything in common and yet find that they really hit it off and make a great couple or turn out to be the best of friends? That’s sort of the way I would have thought about mushrooms and coconut. Truth is, I love mushrooms. Coconut, on the other hand, has been more of an acquired taste. As a child I avoided the stringy little bits of shredded coconut that were found in Christmas cookies and on Ambrosia Salads or German Chocolate Cakes. But over the years I have learned there are other forms of coconut and that the flavor itself is quite appealing. Even so, as I was thumbing through cookbooks from my cookbook shelf recently, I found just such a recipe. I was so intrigued with the Mushroom Soup with Coconut recipe, I vowed to give it a try. Unfortunately I mixed up the dates and missed the deadline for the Vegetable Love round-up. While this soup was perfect for Valentine’s Day it is also a great spring recipe. Makes 4 small servings.
Main Dish « A Recipe A Day That’s right ~ a new Gooseberry Patch cookbook giveaway! This giveaway is for the new Gooseberry Patch cookbook ~ Weeknight Dinners This cookbook has a great set-up. If you win, you can look for the recipe that I have in this cookbook! The giveaway will run from today to February 14 at midnight. I chose two recipes that go together from the Tex-Mex chapter. Mix-Your-Own Taco Spice 2 Tbsps chili powder 1 tbsps ground cumin 2 tsps salt 2 tsps pepper 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp oregano 1/2 tsp red pepper flakes Mix all ingredients together in a small bowl. COOK’S NOTE: I put the leftover mixture in a ziplock bag and put it in the freezer where I keep all my home-mixed rubs and spice mixtures. Fiesta Chicken Soft Tacos Heat oil in a skillet over medium heat. To serve, spoon mixture onto tortillas. Makes 4-6 soft tacos Happy Cooking!
Recipes of various meal with photos Chocolate Cupcakes with Flaming Strawberries Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night. I should say, a light ending provided you don't eat too many. The cakes are just sweet enough, and have a light, fluffy crumb - the perfect vehicle for rich chocolate buttercream. Notes for flaming strawberries:Any alcohol below 80 proof will not ignite well. Shaina made a margarita version of this on Babble Food. Chocolate Cupcakes with Flaming Strawberries Yield: About 20 cupcakes [click to print]Cupcakes: Preheat oven to 350 degrees.
Low and Slow Oven-Roasted Pulled Pork We’re eating classic bbq pulled pork sandwiches dressed with coleslaw, hot sauce and barbecue sauce and served on a freshly made kaiser roll. Happy New Year! As 2009 rolled to a close we decided that rather than staying up late and ringing in the new year we would wake up early and head over to our friends Nicole and Justin’s house for a day long celebration of watching two back-to-back bowl games followed by some serious rocking out (to Rock Band of course). One of the perks of being real-life friends with food bloggers is that you get to eat what they’re cooking! Low and Slow Oven-Baked Pulled Pork For the Rub: 1 tbsp kosher salt 1 1/2 packed tbsp brown sugar 2 tsp smoked paprika 1 1/2 tsp freshly cracked black pepper 1 tsp granulted garlic or garlic powder 1 tsp onion powder 1 tsp mustard powder (coleman's preferably) Add all ingredients for the rub to a small bowl. Preheat oven to 275 degrees. Remove seasoned pork from fridge and let sit at room temperature for about 1 hour.
Fearless Kitchen: Archives Fearless Kitchen Helping people feel confident in their kitchens. More FoodBuzz Categories Lijit 1 Sponsor Email Me Books and Gadgets I Use Books and Gadgets I Use <a href=" Live Website Statistics</a> <A HREF=" Analytics Analytics Your email address:Powered by FeedBlitz Recent Readers Unknown location Direct view Lijit 3 Archives Categories Catch a Buzz... Subscribe to this blog's feed Archives More... Search Sister Blog Yogi ChronicleFollow the adventures of Yogi the Dog! Blog powered by Typepad French Cooking French Cooking French Cooking Board Digg Me About Lijit 2 Other Peoples Recipes A Kitchen In Brooklyn: SashaInTheKitchen I'm a big fan of anything Parisian these days. I've wanted to explore Parisian pastries for a long time, because they are so lovely, pretty and delicate and also delicious. I had tried making macarons about a year and a half ago, but was not very pleased with the results. Macarons are the darlings of the French pastry world - the new cupcake so to speak. Rosewater Macarons with White Chocolate Raspberry Ganache 165 grams almond flour 165 grams confectioner's sugar pinch of fine sea salt 5 grams powdered egg whites 150 grams granulated sugar 115 grams aged egg whites (from approximately four eggs) 1/2 tsp cream of tartar pink gel food color (a few drops) 1 tsp rosewater Rose-Raspberry White Chocolate Ganache 11 ounces (320 grams) white chocolate, chopped 2 T corn syrup 3/4 cup sour cream 1/4 cup raspberry puree (from fresh raspberries) 1 T unsalted butter, soft 1 tsp rose compound 1 T framboise To make the macarons, double stack two sets of baking sheets.
Recipe Index You know those days when you wake up and your heart just feels full? Yep, right here. Full. Wishing you all a great and meaningful weekend. Read more So, I did a juice cleanse earlier this week. That’s how it’s supposed to work, right? Well, since these cookies have peanut butter and banana in them, maybe that can at least partially count as health food. ;) Read more I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Instead though, I thought I’d offer my idea of a more comforting alternative. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. 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 That recipe is coming on the blog tomorrow.
Homemade Chicken Nuggets These homemade chicken nuggets had the right texture, flavor and consistency of a standard McDonald’s Chicken McNugget. However, it still tasted leaner (healthier) probably because I trimmed all the fat off the chicken pieces. Scroll to the end of this post for the printable recipe. I used a mixture of chicken breast meat and thigh meat, hoping the thigh meat would add some extra richness, flavor and moistness after frying. It was easier than I thought it would be. Homemade Chicken Nuggets (approx. 30 nuggets) adapted from For The Love Of Food Ingredients: 2 lbs. Directions: 1) Heat oil in a heavy-duty skillet (like a cast iron skillet) on medium-high heat while preparing the chicken nuggets â it should be ready to work with once half of your nuggets are ready to go in. 2) Cube chicken and place in a food processor. 3) Combine 1 tsp. salt and flour on a plate and have your beaten eggs in a small bowl ready to work with. 5) Roll chicken ball in flour, then in egg, and then in flour again.