Nothing Goes to Waste Intro So now that everyone has their lard rendered let’s make some shortbread. Wait. What?! You haven’t rendered your lard yet? I understand. Enjoy said bacon. But whatever you do do not throw out your bacon fat. Make shortbread with it. The other night I had a vision – covered in sugar. Before all my crazy lard rendering experiments I thought about the possibility of baking with bacon fat. What manifested from that thought was a slight modification of David Lebovitz’s Salted Butter Caramel Ice Cream and tender shortbread infused with bacon fat. And even though they are messier than my 1 year old at meal times the taste was as exciting as the dream that inspired its birth. The bacon flavor was subtle – just enough to let you know something was unique about these cookies. On their own these cookies are fantastic. The secret ingredient will have your tasters questioning your sanity but one bite later they’ll be eating their words – and all of your cookies so watch out for that. 1 cup sugar
Ricotta, Mushroom, and Herb Stuffed Chicken Breasts Ricotta, Mushroom, and Herb Stuffed Chicken Breasts I found this recipe on 365 Days of Food that I adapted and made for dinner. This chicken was a huge hit with my husband and my friend who was over for dinner. The chicken was moist and tender while the ricotta/mushroom mixture inside was flavorful and so delicious. Cook one slice of bacon over medium heat in a large skillet. Once the mushroom mixture has cooled down, add the bacon, ricotta, Parmesan, spinach, basil, oregano, sea salt, and freshly cracked pepper, to taste then mix until well combined. Place the chicken breasts, one at a time, inside of a large zip lock bag then pound with a mallet until they are thin and flat. Heat the skillet that you cooked the mushroom mixture in and add the 1 tablespoon of olive oil. PrintSave Ricotta, Mushroom, and Herb Stuffed Chicken Breasts Yield: 2-3Prep Time: 15 min.Cook Time: 25 min.Total Time: 40 min.
Big Red Kitchen: Cookie Dough Pie It’s a trick actually. There is no cookie dough in this pie at all. Just cookies made so they seem like cookie dough. Magical really. My little niece, Mia ate this and said, “Hey did you put cookie dough in here?” Cookie Dough Pie 15.25 ounce package Chips Ahoy Cookies- Original kind8-12 ounces Cool Whip- I used 8 ounces2 cups milk* Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps. *Last night I used 1 C. strong coffee mixed with 1 C. milk for dipping instead of plain milk. Note- You must dip quickly or your pie will be very soggy. Can you imagine other cookie combinations? Top photo courtesy of Rob Klause (my brother.) Want another great pie…try this Banana Split Pie- WOW!
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.
AutismLearningFelt By Tammy, on June 25th, 2009 The organized parent makes lists. It is a part of life. A parent with an autistic child, makes a lot of list and schedules. We do a lot to help make our child’s life easier to navigate. ListPlanIt.com is a site that is dedicated to lists and schedules for all occasions and activities. I like the way the site is set up. You can also purchase an eplanner, a pdf package of lists for the area of life you need the most help in with lists and schedules. I found the lists to be very helpful. This Giveaway will run from June 25, 2009 to July 10, 2009. • MAIN RULE –Visit ListPlanIt and come back and tell me which list sounds like a good fit for your family. For additional entries, you can do any or all of the following:Please make each entry a separate comment because I will be using a random generator to select the winners of this giveaway. Bookmark & Share
Chicken Rollatini with Spinach alla Parmigiana Baked chicken breasts rolled with spinach and ricotta topped with pomodoro sauce and melted mozzarella. A dish the whole family will love! Since making chicken rollatini stuffed with prosciutto and cheese a few weeks back my husband has been craving chicken rollatini the way he grew up eating it, stuffed with cheese and topped with sauce and more cheese. I had to sneak some spinach in them against his will, but he was very pleased with the final results. Perfect for a large crowd, or to feed a hungry family. Chicken Rollatini with Spinach alla ParmigianaGina's Weight Watcher Recipes Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 ptsCalories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g Ingredients: Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another. Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. with olive oil. Bake 25 minutes.
Chocolate chip cookie dough brownies (My advice? Make it anyway!) Chocolate Chip Cookie Dough Brownies Decisions, decisions. I couldn’t decide what I wanted to bake today… cookies or brownies. So why not both? First, you’ve got a layer of chewy brownie, then a layer of cookie dough, and then a layer of melted chocolate. I found the brownie recipe at Hershey’s and the rest came from Taste of Home. Recipe: Chocolate Chip Cookie Dough Brownies Brownies: (adapted from Hershey’s Kitchens) 1 c. butter 3/4 c. 2 1/4 c. granulated sugar 1/2 tsp. salt 3 eggs 1 tsp. vanilla extract 1 1/4 c. all-purpose flour 1/2 tsp. baking powder 1/2 c. mini semi-sweet chocolate chips Prepare 13×9″ baking pan by laying a piece of foil in the bottom and up the sides. Melt 2 sticks of butter in a medium saucepan; add cocoa, stirring until smooth. Chocolate Chip Cookie Dough Filling: (adapted from Taste of Home) 1 c. butter, softened 1 c. packed light brown sugar (I combined light brown sugar and dark brown sugar because I didn’t have enough light in the pantry.
Healthy Baked Chicken Nuggets Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Adults can serve them over your favorite salad for a satisfying lunch. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Root Beer Float Cake | Joy the Baker Before I made this cake on Sunday afternoon, I sat down with a nice, tall root beer float. Sure, it was 10:30 in the morning. I suppose that technically that means I had a root beer float for breakfast. Something about a root beet float puts me on a conveyor belt back to some really random childhood memories. But cake!? Answers and cake, just a click away. Here’s what you should know about the Root Beer Float Cake. The cake doesn’t have the same memory inducing effects as a real root beer float. Try this cake. Root Beer Float Cake Baked: New Frontiers in Baking Print this Recipe! 2 cups root beer (don’t use diet) 1 cup dark unsweetened cocoa powder 1/2 cup unsalted butter, cut into 1/2 inch cubes 1 1/4 cup granulated sugar 1/2 cup dark brown sugar 2 cups all-purpose flour 1 1/4 teaspoons baking soda 1 teaspoon salt 2 large eggs Preheat even to 325 degrees F. In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until butter is melted. Chocolate Root Beer Frosting
Jambalaya Recipe Jambalaya My friends taught me how to make their homemade jambalaya recipe. And it's a total winner. Some people make popcorn to celebrate the Academy awards. First of all, I learned that these two make a pretty darn cute team in the kitchen. For some reason I had always associated jambalaya with gumbo, thinking that the process required oodles of cooking time trying to make the perfect roux. You basically begin with the “holy trinity” of Cajun/Creole cooking — bell peppers, celery and onion. Then add in your meat. Saute those up until mostly cooked. Then pour in all of the crushed tomatoes, broth, seasonings, and rice, and give it a good stir. Once the rice is cooked, add in the shrimp and continue simmering until the shrimp are cooked through. Then serve it topped with a little fresh parsley and scallions for garnish. BAM. Big thanks to John and Cate for Jambalaya 101. Learn how to make this easy and delicious homemade jambalaya! Ingredients: Directions:
Ataif bil ashta This recipe from the Middle East, we eat it especially in Ramadan or any time of the year, cause it's so tasty. For the dough: 2 cups all purpose flour 1/4 cup whole wheat flour 1 1/2 teaspoon yeast 1 1/2 teaspoon sugar 1 1/2 cup fat free milk 1 1/2 cup water For the filling (ashta): 2 cups fat free milk 7 1/2 tablespoons corn starch 1/4 cup + 1 tablespoon sugar 2 to 3 tablespoons thick cream (qaimar which is an Iraqi cream) but you can use the regular thick cream 2 tablespoons rose water 1 teaspoon vanilla Chopped pistachio To make the dough: 1-Mix all the ingredient and let it rest about 40 minutes. 2- cook about 2 tablespoon of the dough mixture in a hot pan until it bubble (just cook one side). After finishing ,let them cool then fold half round then fill them with the filling ( using a pastry bag ) then dip them in the chopped pistachios. To make the filling: Mix corn starch with milk and sugar then bring it to boil in a medium pan, stir until thickens, then add the rest of the ingredient. Pastry bag:
How To Make French Onion Soup I’ve tried French onion soup in a few restaurants but I never liked it. Probably because I tried it at chain places that used frozen or dehydrated. But from what’s in it — beef broth and roasted onions — this is something I should just love. So I decided to make some for myself and see. (But I still need a good copycat recipe for onion soup mix to use in recipes, like dip. Ingredients 4-5 large onions, about 4 pounds, red and/or sweet 2-4 sprigs fresh thyme 3-5 bay leaves (oops, forgot them in the photo) 3-5 cloves garlic, minced kosher salt fresh ground black pepper flour, about 1/4 cup (see note below) 1-2 cups wine 8 ounces beef broth Directions I decided to make this because I had a container of beef broth in the freezer. Start by prepping the onions. Peel the outer layer, then cut into thin strips. Melt a few tablespoons of butter or fat (I’m using bacon fat) in a dutch oven over medium heat. Add the onion, minced garlic, bay leaves and thyme and set heat to medium-low. And that’s it.
The Chocolate Chip Cookie Bowl Sundae - Ruhlman.com Photos by Donna Last Sunday morning, my son James said, “Dad, what if you made a bowl out of cookie dough?” I’m the first to admit that there are almost no truly new culinary innovations or ideas, only variations on what’s come before us, and I also know that making a cookie to serve ice cream on, such as an ice cream sandwich, is a common one (some great recipes will be in Ad Hoc At Home, now at the printers). But when James said it, I said, “Very cool idea, James. Let’s give it a shot.” And so we did. It’s taken a few different methods to figure out the best way to bake them and how much to put in our bowl-in-a-bowl makeshift mold. The following is the chocolate chip cookie dough from Ratio: The Simple Codes Behind the Craft of Everyday Cooking. Fill with ice cream and serve to anyone who adores cookies and ice cream.