Greek Quesadillas Though we love spending time in our kitchen, most weeknights we’re not up for much of a challenge. We generally save our cooking adventures for the weekend (though sometimes we find some unexpected mid-week inspiration!). Here’s some mid-week inspiration for a dish that’s incredibly easy to put together, but seems inspiring none the less. (And, you can capitalize on local winter greens, if they’re readily available in your area!) Quesadillas are a common go-to meal for us, but we’d never tried them with Mediterranean flavors. Turns out the quesadilla lends itself well to ethnic interpretations (much like our experiments with Mexican and Greek pizza). The recipe below includes the ingredients that we used, but it is easy to customize to your pantry ingredients and individual tastes. Thanks to Homestead Growers for the spinach (at the Indy Winter Farmer’s Market)! Greek Quesadillas Chiffonade the spinach.
Caramelized Onion Tart Recipe | Savory Sweet Life - Easy Recipes from an Everyday Home Cook - StumbleUpon aramelized onions… need I say more? What’s a girl to do when she has a package of puff pastry staring at her each time she opens the door to her freezer? Well my friends, it’s your lucky day because I’m about to share with you an onion tart fancy enough to serve at your next dinner party and simple enough to enjoy at home any day you’d like. There is something magical about caramelized onions. Caramelize the onions along with the spices until they are soft and golden brown. Mix the Ricotta cheese and the egg together to make the spread. Fold the edges of the puff pasty in to make a nice outer crust all the way around. Spread the Ricotta cheese mixture over the puff pastry evenly. Add the layer of caramelized onions and top with the remaining cheese. Caramelized Onion Ricotta Tart Author: Savory Sweet Life Recipe type: Appetizer Prep time: Cook time: Total time: Serves: 8-12 Tagged as: Appetizers, Brunch, onions, Vegetarian
Almost-Famous Swedish Meatballs Recipe : Food Network Kitchens For the meatballs: 1 cup breadcrumbs 2 tablespoons unsalted butter 1/3 cup minced white onion 2 cloves garlic, minced 1/4 teaspoon ground allspice Kosher salt and freshly ground white pepper 1/2 cup milk 1 teaspoon Worcestershire sauce 3/4 pound lean ground beef 1/2 pound lean ground pork 1 large egg plus 1 egg white, beaten Vegetable oil, for brushing For the gravy: 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/2 cups low-sodium beef broth 1 teaspoon Worcestershire sauce 1/4 cup heavy cream Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh parsley (optional) Lingonberry jam, for serving (optional)
Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! | King Arthur Flour – Baking Banter - StumbleUpon Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip. Ready to go beyond muffins, bread, kebabs, and frittata? Warning!
Go ahead, take a shot of salad dressing. | DesignHER Momma I got my first taste of this salad dressing when a dear friend brought it over with a meal she had made for my crew right after Nola was born. From the moment the heavenly concoction hit my lips, I wanted to drink it right out of it’s re-purposed glass bottle. Since asking begging her for the recipe, I’ve probably made it weekly. And I make it for everyone I know. If I love you, I will bring you this dressing. So it’s time. What you will need: 2-3 garlic cloves, grated. 1/2 tsp. dry mustard 1/2 tsp. ground pepper 1 tsp. sea salt 1/2 lemon, squeezed (I use this squeezer 2 tablespoons tarragon wine vinegar 1/2 cup olive oil Freshly grated Parmesan cheese Mash the salt n’ peppa! Then, whisk in the tarragon white wine vinegar, lemon and oil: Take a good ole’ shot of the heavenly mixture (go state!) And store it in a salad dressing shaker , in your refrigerator for up to 2 weeks. You guys, I’ve just given you a gift. Comments comments
veg manchurian dry recipe, how to make dry vegetable manchurian veg manchurian dry recipe with step by step photos – an indo chinese starter dish of fried veg balls in a spicy, sweet and tangy sauce. veg manchurian is one of the dishes that we order when we have a dinner in a chinese restaurant. its one of my favorite chinese dishes from childhood and a recipe i would make from my teens. this veg manchurian recipe as the title suggests is a dry version. there is no gravy in the recipe. on occasions i make this dry version as a side dish with veg noodles or mushroom noodles. the veg manchurian gravy version i make with steamed rice or veg fried rice. the only time taking part in making vegetable manchurian is the grating/chopping the veggies. so the recipe does take time to prepare with frying the vegetable balls and then preparing the sauce. for less work you can make the veg balls a day before and use them the next day. serve veg manchurian dry as a starter snack or as a side dish with hakka noodles or veg chow mein. 5. press and roll it in your palm.
Jalapeno Artichoke Party Dip | CakeMaven - StumbleUpon This dip has many uses. Most of the time, it is an appetizer, served with tortilla chips. However, it is equally good served with carrot and celery sticks, makes a lovely burger spread, and really jazzes up a wrap sandwich. I’ve even mixed it into plain rice with a handful of leftover chicken tossed in. Please note that my directions involve using my Kitchenaid stand mixer, which I kind of have a serious love affair with. Prep work first: cream cheese softened in the microwave, 4 garlic cloves minced, jalapeno nacho slices chopped, jarred artichoke hearts rinsed and chopped, jack cheese grated. Cream cheese goes into the mixer, and mix it at medium speed briefly to break up the blocks. Add jalapenos, and garlic and mix well. In go the artichokes and mix some more. Add the cheese and mix until blended. This can be made days ahead, up to a week in advance. Place softened cream cheese in mixer bowl and beat on medium speed just to break up the blocks.
Almost-Famous Bloomin' Onion Recipe : Food Network Kitchens See how to slice a Bloomin' OnionCombine all of the dip ingredients in a bowl, cover and refrigerate.Slice the onion (see below). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the "petals."