Butter Me Up Brooklyn Recipes from Kevin & Amanda This post is in partnership with French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the Sweet and Spicy Influencer Program. All content, photos, and opinions are my own. Today I’m partnering with French’s Mustard to bring you this fabulous Honey Garlic Shrimp. How fabulous do these veggie noodles look?? Here’s all you need: Shrimp, garlic, honey, red bell pepper, zucchini, squash, parsley, red pepper flakes, chicken broth, and French’s Sweet or Spicy Yellow Mustard. You can use either one of these new mustard flavors from French’s today! First we’ll make a decadent sauce for this Honey Garlic Shrimp. Next, cut the zucchini and yellow squash into noodles (long, thin strips). Delicious yellow squash noodles! Next, dice up a couple red bell peppers and saute over medium high heat. Until slightly blackened. Add a few cloves minced garlic and a pinch of red pepper flakes for flavor. Then add the honey mustard sauce and veggies to the pan.
raspberri cupcakes seven spoons - main A KIND OF HUSH // PHO FOR WINTER DAYS I had grand intentions for my January first. There would be a fire in the fireplace, a copy of the Sunday NYT to peruse. I would make pho, slowly, cooking in the way that I used to cook when it was just for me, totally private and selfish and gratifying and calm. Dandelion greens None of that happened. Instead, I browsed magazines, listened to some of The Happiness Project. Baby Broccoli Still, I love the quiet of January. I made this pho for my parents the day after Christmas. PHO WITH TOFU AND GREENS adapted from Healthy Green KitchenYield: 2-3 servings In a large stock pot over medium heat, toast the dry spices until fragrant, about 3-4 minutes. Add the chicken stock, fish sauce, ginger, green parts of the green onions, garlic and brown sugar. Bring to a boil, then reduce heat to a simmer. While the broth simmers, bring a pot of salted water to boil for the pasta. Strain the broth, removing all solids. Return broth to the stock pot. Add the broccoli florets and the sturdy winter greens.
Big Girls Small Kitchen Lottie + Doof Willow Bird Baking Clockwork Lemon Poires au Chocolat Snickers Cake Recipe For the Cake: 2½ cups + 1 tablespoon all-purpose flour 3 cups granulated sugar 1 cup + 1 tablespoon Dutch-process cocoa powder 1 tablespoon baking soda 1½ teaspoons baking powder 1½ teaspoons salt 3 eggs, at room temperature 1½ cups buttermilk, at room temperature 1½ cups strong black coffee, hot ¾ cup vegetable oil 4½ teaspoons vanilla extract For the Nougat Filling: 4 tablespoons unsalted butter 1 cup granulated sugar ¼ cup evaporated milk 1½ cups marshmallow fluff ¼ cup creamy peanut butter 1 teaspoon vanilla extract 1½ cups salted peanuts, roughly chopped For the Salted Caramel Buttercream Frosting: ½ cup unsalted butter, at room temperature 4 ounces cream cheese, at room temperature ¼ cup salted caramel sauce 2 cups powdered sugar For the Milk Chocolate Ganache: 8 ounces milk chocolate, finely chopped 4 ounces (½ cup) heavy cream For the Assembly & Garnish: Additional salted caramel sauce Chopped peanuts 1. 2. 3. 4. 5. 6. 7. 8. 9.
sundaysuppers Sweet my Kitchen