Parmesan Garlic Biscuits | Coffee Break with Liz and Kate It’s Thursday so that means it’s time for the recipe of the week. This week’s recipe for Parmesan Garlic Biscuits is so easy and so delicious, the troops will have this one gone before you know it. I served mine along side lasagna, but these yummy pull apart biscuits would go great with practically any meal. Ingredients: 3 tbs. butter, melted1/4 tsp. celery seed2 cloves garlic, minced12 oz. tube refrigerated biscuits2 tbs. grated Parmesan cheese Directions: Preheat oven to 425. Coat the bottom of a 9″ pie plate with butter; add celery seeds and garlic. Cut each biscuit into quarters. Arrange biscuits on top of butter mixture. Sprinkle with Parmesan cheese. Bake for 12 – 15 minutes. Other recipes Bookmark & Share Filed under: Headline, Let's Eat · Tags: better home magazine, coffee break, coffeebreak, easy biscuit recipes, food, parmesan garlic biscuits, pull apart biscuits, recipes
Buffalo Wild Wings Recipes I’m more of a classic buffalo sauce(Frank’s, butter, and vinegar) man myself, but I had these recipes for my favorite wings at Buffalo Wings Wings, so I thought I would share. Some of these may seem a little labor intensive, but they definitely taste a lot better with fresh ingredients. Enjoy. updated: November 21st, 2009 Parmesan Garlic 1/2 cup butter, melted1 teaspoon garlic powder1/2 teaspoon onion salt1/4 teaspoon black pepper, freshly ground1/2 cup parmesan cheese, grated Spicy Garlic 1 Cup Frank’s cayenne pepper sauce1/3 Cup vegetable oil1 Teaspoon granulated sugar1 Teaspoon garlic powder½ teaspoon course ground black pepper½ teaspoon cayenne pepper½ teaspoon Worcestershire sauce Medium Wing Sauce 1 cup Frank’s cayenne pepper sauce1/3 cup vegetable oil1 teaspoon granulated sugar1/2 teaspoon cayenne pepper1/2 teaspoon garlic powder1/2 teaspoon Worcestershire sauce1/8 teaspoon coarse ground black pepper Hot Wing Sauce Blazin’ Mango Habanero Asian Zing Carribean Jerk Cooking Instructions:
Make pizza without dough I don’t really know why I’m hogging all my fashion posts, just don’t feel like posting them right now. Last week I was running back and forth between my desk and my kitchen. I was debating whether or not to just call for pizza- ugh- pizza…again? I’d sit in front of my computer for 5 minutes looking up “vintage luichiny platforms” on google (if they’re not luichiny from the 90′s they’re no good), and then I’d scurry back into the kitchen to see if I could wing a meal with the ingredients I had on hand. I’d be going back and forth about 10 times before I could even make a decision. Just as I was reluctantly about to call for pizza (dominos thin crust …shriek……too..much..salt), I saw all these potatoes lying around and suddenly I had an idea to make a potato pizza…I love pizza but I was also getting tired of it. Here is a shot of all the toppings I’m going to use for each of the pizzas. For the crust, I placed a potato through a cutter, the result is a fine angel-hair like texture.
Chocolate Chip Lava Cookies I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! Let’s make some right now :) All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips. Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin. Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Heaven help me. Mama mia. 1. 2. 3.
Best-Ever Chicken Tenders Our quickest, easiest and crunchiest chicken tenders ever—thanks to one special ingredient: Progresso® plain panko crispy bread crumbs. Make room in your cupboard for Progresso® plain panko crispy bread crumbs. These Japanese-style breadcrumbs are the secret to creating perfectly light and wonderfully crispy chicken strips any night of the week—no frying required. Here, the Betty Crocker Kitchens share 13 new recipes for signature strips—with flavors ranging from wild to mild—and dips, all ready for the dinner table in just 30 minutes. Honey Sriracha Chicken Tenders Honey adds sweet while Sriracha brings heat in these best-of-both-worlds strips. For the dip: Go for a spicier kick by dunking strips in more Sriracha hot sauce. Chile Lime Chicken Tenders Ancho chile powder and fresh lime add distinctive flavors that pack a punch. For the dip: Keep things easy (and delicious) with Yoplait Greek key lime yogurt. Curry Coconut Chicken Tenders Fans of coconut shrimp, this one’s for you!
Avocado Habanero Hot Sauce In a continuing effort to press the limits of what defines guacamole, I present to you this hot sauce. Based on the Venezuelan sauce known by the silly name "guasacaca", this condiment is loaded with avocado, habanero peppers, and red wine vinegar. There is lots of acid in the recipe, so unlike a traditional guac, it won't go brown 5 minutes after you make it. In fact, I made this on Thursday, and it's still a vibrant green today! I love no-cook sauces. I poured it all into this jar to save in the fridge for later. Except for what I was using right away! This had a nice little burn to it, and the vinegar was perfect in this taco. Besides the sauce, It's just some chopped radish and onion, a little cheese, and some coffee braised beef, a recipe I have been working on for a burrito shop in the area. These tacos hit the spot, and I have to say that the guasacaca is one of the main reasons why.
French Garlic Soup Home >> Recipes Simple and healthy garlic soup from the Provence. I found this healthy French garlic soup in the Larousse de la cuisine des familles, presented as a family recipe from a Provence mama. Wicked way of roasting whole garlic heads. Start with 4 garlic heads - 1 per guest as a light main course. Pour a large glass olive oil inside an ovenproof dish and place each half garlic head flat in the oil. Roast the oven for about an hour or until the garlic is soft throughout and nicely browned. ... and free the remaining half-cloves. The bottom halved will require some help with a pointed half to free the half garlic cloves. Place all the garlic cloves in large pot.
Spicy Buffalo Cauliflower 'Wings' Looking for a healthier (and kinder) alternative to chicken wings? Try these juicy, tangy, and spicy buffalo cauliflower “wings”! Deliciously versatile and with just enough “kick,” these bite-sized pieces of cauliflower offer an eerily similar experience to eating chicken wings. With all the flavor and none of the guilt, this is a secret-weapon recipe that every vegan cook should have in his or her kitchen. Enjoy! SpicyBuffalo Cauliflower ‘Wings’ 1 cup water or soy milk 1 cup flour (any kind will work—even gluten-free!) Preheat the oven to 450°F.Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Makes 4 servings Black Pepper-Garlic Chicken Here's one on my favorite Stir-fry recipes, inspired by Black Pepper Chicken served at Panda Express Restaurants. The savory sauce took a bit of tinkering, but I think this copycat version is really close... and it's delicious, too! Please... don't forget to start this recipe with Velveted Chicken. Ingredients: 1 lb. Stir all of the sauce ingredients together in a small bowl, allowing about 10-15 minutes for the flavors to mingle/mature while you slice the vegetables. Stir-fry: Heat 2 Tablespoons oil in a large skillet or wok over medium-high heat until almost smoking. Add the sliced red/yellow onions to the skillet, stirring constantly for about one minute. Add the sliced celery, green onions and chopped garlic to the skillet. Add the stir-fry sauce. Add the velveted chicken, reduce the heat to medium and stir to coat. Serve over prepared Basmati or Jasmine Rice. Enjoy!
Garlic Butter and Herb Popcorn I love popcorn. It’s almost always the snack I reach for first. And for just about any time of day. Afternoons, evenings, while watching television, or while playing a game with the grandkids. More often than not, it’s just good old popped corn with butter and salt. But every once in a while I like to fancy it up a little bit. I read somewhere recently that popcorn is the new cupcakes. Start out with a large pan that has a tightly fitting lid. Add the oil and popcorn and increase the heat to medium high. When most of the kernels have popped, remove the pan from the heat. Enjoy! Garlic Butter and Herb Popcorn Popcorn coated with garlic infused butter and tossed with herbs and celery seed. Ingredients 1/4 cup butter 2 tblsp. canola oil 2 garlic cloves, crushed and peeled 1 cup popcorn kernels 2 tblsp. herbes de Provence (or dried herbs of your choice) 1/4 tsp. celery seed 2 tsp. salt Instructions Choose a large pan with a tight fitting lid. Notes Adapted from Laura Calder, Cooking Channel
The Web’s Best Recipes With Bacon Seeing as how just about every recipe you come across these days includes bacon in one way or another, composing this list was a bit of a challenge. An awesomely delicious challenge, but still a challenge. After lots of searching, cooking and sampling, we can proudly say that these are The Web’s Best Recipes With Bacon: The Manwich First off, make sure you buy some solid bread when you’re making The Manwich. Some cheap soft bread and this sandwich will be all over the floor and you’ll be on your hands and knees eating it, and that’s just embarrassing. Bacon Brittle, Bourbon-Caramel, Chocolate Fudge Brownies What these brownies lack in snappy naming they make up for in sheer deliciousness. Portobello and Bacon Gnocchi Alfredo Despite strong competition from the likes of pappardelle and tortellini, we’d have to say gnocchi is our favorite pasta. Boozy Bacon Jam If you’re looking to bacon-ify your next party – and really, why wouldn’t you be? Bacon and Maple Chicken Nibbles Bacon Hash Browns