The Hazel Bloom: Bacon-Wrapped Chicken Skewers, aka: "Love" I knew I was in deep when my guy was having a really bad day, and I found myself Googling bacon-wrapped meat recipes so I could cook him a yummy dinner to help cheer him up. See, I'm a vegetarian, and while, yes, I'm fine with people eating meat in front of me at restaurants, and yes, I can kiss my guy right after he's noshed a slice of pepperoni pizza, this whole cooking meat thing had been something I avoided. Passionately. But finding Mr. First of all – while having something you made renamed "Love" is quite the compliment, it can lead to some complications if you're not careful when referencing it. Here's the recipe. Adapted from Paula Deen's Sweet Bacon Chicken Wraps recipeThree boneless, skinless chicken breasts, cut into 1/2 inch strips One package bacon (I use Fletcher's hickory smoked stuff) 2/3 cup packed brown sugar 2 tablespoons chili powder 1/4 teaspoon cayenne pepper Bamboo skewers Heat the oven to 350 degrees. Cut the bacon slices in half. Yum! So go ahead.
A Two Bite Breakfast: Bacon & Eggs in Toast Cups * Updated post from archive: Originally posted March 29, 2009 If you where to ask me what is my favorite meal of the day without a thought my response would be breakfast! I love breakfast! I love brunch! I love bacon! I love breggs! These little goodies are all of the above in a little two bite package. The other day I was scanning through my copy of William & Sonoma’s: Tools and Techniques. And, they are crazy easy to make. Pre-heat the oven to 400 degrees. Trim the crust and the corners off the bread, making wonky looking circles. Line a sheet pan with parchment paper and lay the bacon strips on it. Shape the cooled bacon into the toast cups, with the meaty side out. Also, if you aren’t a fan of creamy delicious runny eggs you can beat 4 eggs with a bit of milk, season and spoon into the cups. Lower the temperature of the oven down to 350 degrees. Run a knife along the edges and use a small spoon to pop them out. For the love of eggs, bacon and toast! Ingredients 6 slices of bread 6 eggs
Make Decorative Lattice Top & Pie Edges: {How-To & Tips Here’s a lovely assortment of ideas showing how to make decorative tops for pies and tips for handling the pastry. There are also some good ideas for edgings added to the bottom of the page. I found them in my vintage recipe scrapbook and although they’re oldies, they are goodies! Make this pretty lattice by twisting 3/4-inch pastry strips and lining them up across top. It’s as easy as it looks to crimp this attractive edge. Here’s something dainty that’s simple in the making. Use tip of teaspoon to make this fancy decoration. When in a rush, top a cherry pie with a spiral twist. Results will be a beautiful, golden-brown edge if protected with aluminum foil for part of baking. For uniform strips, you can make yourself a cardboard guide. Here’s an easy to to weave a top. Looking for a slick trick for weaving with even spacings? Weave the strips on a cookie sheet sprinkled generously with sugar. Fluted Edge is double. Zigzag Edge is double. Crisscross Trimmed at edge of pan. Twister
Baking Obsession - Stuffed Baguette Stuffed Baguette A hollowed baguette obviously makes a perfect shell for any filling you are in the mood for. And once stuffed and properly chilled, it becomes a neat appetizer. This particular one is filled with all my favorite things: goat cheese/cream cheese, sun dried tomatoes, olives, spicy salami, crunchy bell pepper, and fresh herbs. Makes one 12-inch long baguette; about 24 slices Ingredients: Baguette about 14-inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced ½ cup finely chopped red bell pepper (about 1 medium) ½ cup finely chopped sun dried tomatoes in olive oil¼ cup finely chopped Kalamata olives 2 oz finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there’re plenty of salty ingredients) Preparation: Slice off both ends of the baguette. Using an electric mixer beat the cream cheese until smooth and lump-free.
How to Make Pizza Without Dough | « LXRCUISINE I was getting kind of sick of ordering delivery pizza (this happens at least 2-3 times a month). It was time to put a spin on gourmet pizza, but I just didn't know what it would be. Without pizza dough or an oven that is capable of creating the perfect pizza crust (I don't have an oven that can go up to a 1000 degrees), I decided I would use potatoes instead. This recipe is elegant enough to serve at a dinner party, but easy enough that you can cook it within 5-15 minutes. For 4 small, personal sized pizzas 4" in diameter, you will need: 2 large potatoes peeled and cleaned4 teaspoons salt (to flavor the potatoes) I'm doing four different flavor combinations here, and the measurements for each combination will top 4 small pizzas or 1 large pizza. Cheese & pepperoni pizza: 3/4 cup mozzarella cheese1/4 cup marinara sauce10 slices of pepperoni (or as much as you like)7-8 leaves of fresh basil Mushroom swiss and ham pizza: Shrimp scampi pizza: Bleu cheese & arugula pizza: Thanks for reading.
Cinnamon Toast&Rolls The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. That’s it… some soft white bread, some butter and some cinnamon sugar. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Cinnamon Toast Rolls Click here for a printable recipe
25 Vintage Baking Tips: Timeless Wisdom I’ve collected these snippets of baking tips from vintage cookbooks and magazines dating from the 1940′s through the 1950′s…the Timeless Wisdom collection is a regular feature on Tipnut where I organize and share all kinds of tips from the past. Vintage Rolling Pin, Eggs & Flour Butter and sugar can be creamed easily when butter is hard by warming the sugar slightly.Light-colored molasses can be darkened to make dark gingerbread by adding a teaspoonful of melted chocolate to each cup of molasses.Cream which is hard to whip will whip quickly by adding a few drops of lemon juice.Molasses can be prevented from sticking to the measuring cup if the cup is first greased with butter or lard.Shortening can be measured exactly.
Lime Chicken Tacos Recipe There are so many different ways to make tacos but lime chicken tacos are some of the best. These tacos are a delicious and light meal, great for summertime. The flavors of lime and various seasonings blend perfectly with the chicken. You can cook the chicken just in the pan or leave it whole, grill it, slice it and then transfer it into the pan for a few minutes. These delicious tacos will only take about 30 minutes total to prepare. Some of the condiments you could add are lettuce, tomato, salad, sour cream or whatever you like. Ingredients: 1 ½ lbs boneless skinless chicken breasts (cut into small pieces) 1/8 cup red wine vinegar ½ lime (juiced) 1 teaspoon sugar ½ teaspoon salt ½ teaspoon ground black pepper 2 green onions (chopped) 2 garlic cloves (minced) 1 teaspoon dried oregano 10 (6 inch) flour tortillas 1 tomato (diced) ¼ cup shredded lettuce ¼ cup Monterey jack cheese ¼ cup salsa Sour cream (optional) Cooking Instructions:
The Intoxicologist | Dabbling in the world of cocktails one spirit at a time… The Bakers Daughter: Polka dot cheesecake I saw someone wearing the greatest polka dot rain coat today and it inspired me to make this cheesecake. It needs to be refrigerated overnight so make sure you make it the day before you want to serve it. I find that popping it into the freezer for about 1/2 hour makes it a lot easier to cut. Using a knife dipped in hot water between cuts also helps to make clean edges. If you want to make this into a traditional cheesecake you will need an 8 inch spring form pan. Crust 1 cup Graham crumbs 2 tbsp sugar ¼ cup melted butter Filling 16 oz softened cream cheese ½ cup sugar 2 eggs 2 oz dark chocolate, melted 1 tsp vanilla 2/3 cup sour cream Directions Preheat oven to 300 degrees F. Grease a 7 X 7 inch square pan and line it with parchment paper. In a small bowl, mix together the graham crumbs, sugar, cocoa, and melted butter and press into the pan. Beat cream cheese until smooth. Pour the plain batter into the pan, smoothing out to the edges. Place in the oven and bake for 1 hour.