CookEatShare - New Recipes

Watermelon Agua Fresca {with a Twist – Rose Water} #SundaySupper

Nicole Cook — Sun, 26 May 2013 08:47:59 +0000

Calificación: 4/5, 1 voto

Watermelon Agua Fresca with Rose WaterI think of picnic’s and I think of Watermelon. Watermelon Agua Fresca is the perfect beverage to take a long with you on a picnic. It’s all of the wonderful Watermelon flavor without all the sticky mess, seeds and bulk. You can’t really beat that.Not to mention, a Watermelon Agua Fresca can be turned into a cocktail so easily by just adding whatever alcohol you think seems delicious. For the heck of it, we mixed a little with Blue Curacua and light rum to see if it actually tasted good and well, it was amazing – plus really pretty! But that’s not the twist I gave this particular Watermelon Agua Fresca.This pretty little glass of watermelon goodness, is not your typical Watermelon Agua Fresca (which by the way, translates to Watermelon Fresh Water). In fact, I contemplated changing the title to fit the actual recipe… it would then be Watermelon Agua Rosa Fresca and that is because instead of using only fresh water, I used rose water too. And my what a wonderfully sweet and fragrant glass of Watermelon water did we enjoy!Watermelon Agua Fresca {with a Twist} #SundaySupperAuthor: www.dailydishrecipes.comRecipe type: DrinksCuisine: AmericanServes: 4-6In a blender, combine the watermelon, both waters and the lime juice.At this point, if it needs a little sweetening, add a tablespoon of white sugar and blend again.Grab a serving pitcher, and pour the contents of the blender pitcher through a strainer into the pitcher, pushing as much through the strainer as you can.Add a cup of ice and serve.3.2.1753We’ve always enjoyed a wonderful glass of Watermelon Agua Fresca on a hot summer afternoon. Adding the rose water just took it to the next level.Salads and Slaws:Sandwiches and Mains:Desserts:Drinks:Check back on Sunday for all the recipes! You can join in the chat on Twitter too: we’ll tweet throughout the day and share all of our picnic recipes. Our weekly chat starts at 7:00 pm EST. To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.Look what we’re sponsoring! Come join us in sunny Orlando, this July!You really DON’T want to miss it!

DRY FRUIT SCONES

Treat and Trick — Sun, 26 May 2013 08:33:33 +0000

Calificación: 4/5, 1 voto

*DRY FRUIT SCONES*Dry Fruit Scones are far from plain, they are lightly sweetened, thick but soft and delicious. Made of plain flour, butter, milk with baking powder as a leavening agent, it is pretty quick to prepare.Had dry fruit mix in my pantry so I incorporated them in this recipe. These tender, buttery scones are nicely moist. It is almost the same method as preparing the pie crust. You can add pretty much anything to this basic recipe. Savory, sweet, fruity or rich, you name it, it would probably work in scones.The key to a perfect scone is to make sure you don't overwork the dough, otherwise the result will be a hard doughy scone. They're good enough to eat on their own!METHODIn a bowl, combine the flour, sugar, baking powder and salt.Cut in butter until the mixture resembles coarse crumbs.Add in milk and forms into a dough, fold in the dry fruit.Turn onto floured surface, knead gently 6-8 times. Divide into 2 portion.Pat each portion into 6 in circle, to a thickness of 1.5 cm. Cut dough into 8 wedges or cut rounds with a 2 in cutter..Transfer wedges onto baking sheet. Preheat oven at 180 C.Bake until golden brown for 20 minutes.Remove from pan to a wire rack. Serve warm.Connect with me:

Grilled Cheese Sarnie Salad

Marie Rayner — Sun, 26 May 2013 07:27:11 +0000

Calificación: 4/5, 1 voto

Recipes that are delicious and that always work!You know these recipes are delicious because if I didn't think that they weren't fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Spaghetti Pie

Bizzy — Sun, 26 May 2013 06:59:52 +0000

Calificación: 4/5, 1 voto

PagesSpaghetti PieYou can find spaghetti pie, all over, nowadays but when I made my first one, it was an oddity. There were not recipes abounding and it was a great concept.The first time, I made one, I was quite impressed with how it turnedout. I am less awestruck, these days because think that the crust would be more effective as a layer rather than a crust. The outer spaghetti can dry out. As a bottom layer, it would keep the moisture.This time, I made the pie without the tomato product and it was different and perhaps better. I also don't use the meat in the recipe. Kosher means separation of meat and dairy products. I opt for the cheesy concoction.Method:Cook spaghetti according to instruction. Drain.Combine warm spaghetti with eggs and Parmesan cheese. Pour into buttered 10-inch pie plate and press to form "pie crust."Saute onions in olive oil over medium heat until translucent. Remove from heat and add sour cream.Place in "pie shell".Bake at 350° for 25 minutes. Place mozzarella slices on top and bake an additional 5-10 minutes until melted. Let rest a few minutes then slice as pie.Eat and enjoy.

Blueberry Bread Pudding w/ Lemon Sauce

Anne Tierney — Sun, 26 May 2013 06:43:41 +0000

Calificación: 4/5, 1 voto

Why do I do this blog?Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. Providing the same for others is why Tierney Tavern is here.If you're looking for something new and tasty to try for dinner, take a look around, and for goodness sake if you like something or even go so far as to make a dish I have posted here—Please leave a comment and let me know how you liked it or any suggestions you might have!

Bacon-Bourbon Cream Sauce

buttoni — Sun, 26 May 2013 05:38:01 +0000

Calificación: 4/5, 1 voto

Bacon-Bourbon Cream SauceMay 25, 2013 by buttoniI still have some of my Bacon-Bourbon Butter http://buttoni.wordpress.com/2013/02/09/bacon-bourbon-butter/ left in the freezer and decided to put it to work in a new recipe for dinner tonight. This was so tasty and extremely easy to put together. Although I served this on skillet seared pork chops, this sauce would also be wonderful on char-grilled steak or lamb chops. I can’t wait to try it with my next steaks! This recipe is not suitable until you reach Atkins Phase 2 (OWL) due to the alcohol in it. It is not suitable for Primal-Paleo.INGREDIENTS:DIRECTIONS: Fry the chopped bacon in a skillet. Remove bacon with a slotted spoon to a paper towel. If planning to serve with skillet-seared meat, sear the meat over high heat to nearly done stage right in the same skillet in that delicious bacon grease. Or have your spouse grill your meat outside over charcoal to the desired stage. When skillet chops are browned and nearly done, remove them to a plate while you put the sauce together. Add the 3 T. Bacon-Bourbon butter to the pan juices, melt and add the mushrooms. Saute until mushrooms are done. Lower to medium heat and add water, cream, bourbon, salt, pepper, and maple syrup. Stir well and lay pork chops on top of the mushroom sauce. If doing grilled meat, you won’t do this step. Simmer sauce on low heat 5-10 minutes to reduce/thicken the cream. If not thick enough for you, you can slightly thicken with a dash of your preferred thickener. Gently pour mushroom sauce onto serving platter and set the meat on top. Garnish with chopped parsley.NUTRITIONAL INFO: Makes 2 servings, each contains:496 calories48.2 g fat5.35 g carbs, .95 g fiber, 4.40 g NET CARBS7.65 g protein475 mg sodium265 mg potassium18% RDA Vitamin A, 9.5% B6, 15% B12, 20% copper, 23% niacin, 20% phosphorous, 24% riboflavin, 23% selenium, 15% thiamin, 10% zinc

Raspberry and Blueberry Frosted Cupcakes for Memorial Day Recipe

Claudia lamascolo — Sun, 26 May 2013 04:38:56 +0000

Calificación: 4/5, 1 voto

Looking for a festive tribute for the good ole USA? Here is a wonderful cupcake easy to make and festive looking for any red white and blue kind of occasion.Heat the oven to 350 degrees and prepare and line your cupcake tins pans ( I also spray the inside with a little cooking oil spray.In a large electric mixer mixing bowl, cream the softened butter and sugar together until evenly blended together, smooth and light in color. Beat in 1 egg at a time to the butter and sugar mixture. Add the milk and vanilla, next into the same wet ingredients beating until smooth, in a mixer around 3 minutes. Using a gravy ladle or use a large spoon for adding the filling 3/4 full into paper lined cupcake prepared tins. Make sure you tap the bottom of the pans on the table to release the air bubbles. This will make 24 medium sized cupcakes. Bake them for around 25 minutes or until the middles spring back to the touch or use a tooth pick in the center to see if it comes out clean. Cool completely before filling and decorating.After the cup cakes cool. Take a sharp knife to cut out the centers. Fill with jam. Drizzle with a powdered sugar and water thick frosting, then decorate with blueberries as a garnish. Place the cored out top back off set to the side of the hole made.Note: If you don't like a heavy scratch cake you can use your yellow favorite cake mix to the package instructions.

Sanha Pakoda | Sindhi Pakoda

Nisha — Sun, 26 May 2013 03:52:25 +0000

Calificación: 4/5, 1 voto

IngredientsInstructionsMix all the ingredients (except oil and water) in a bowl. Add water little by little make a batter. The consistency of the batter should be in such a way that you should be able to drop them easily in oil in small blobs.Heat oil in a heavy bottomed pan. Once it is hot, With the help of spoon, drop the blobs slightly bigger than bite sized in the hot oil.Once they become slightly golden brown, take them off the stove. Drain them in a tissue. Break them into small bite size pieces and deep fry them again.Repeat the same for the remaining batter. While frying them the first time keep the flame on medium high and second time keep it in a medium flame and cook them through.

Fire-Roasted Baba Ghanoush with Flatbread Toasts

Pamela Steed Hill — Sun, 26 May 2013 03:40:42 +0000

Calificación: 4/5, 1 voto

Baba ghanoush is a Middle Eastern dish similar to hummus, except the babaghanoush calls for eggplant instead of chickpeas, as in hummus. Garlic, oliveoil, tahini, and fresh lemon juice figure heavily into both dishes, and toastedpita or naan bread is a tasty accompaniment for either.Baba ghanoush originated in the Levant region of the Middle East—largelytoday, Lebanon, Israel/Palestine, Jordan, and Syria. As with any dish from aparticular geographical area of the world, many varieties of it crop up acrossthe globe as time goes by.Some baba ghanoush recipes call for chopped herbs, a mixture of spices,or onions and peppers, but the simplest, most authentic recipe is usually best:eggplant, sesame, lemon, garlic, and oil. Not only simple, but loaded withflavor.Note: IBaba Ghanoush IngredientsPreparationLight a charcoal grill for direct, medium-high heat.When the coals are ready, rub the eggplant lightly with oil and place onthe grill rack over the coals. Roast until blistered and softened, turningseveral times, 20-25 minutes.Remove the eggplant and let cool until easily handled.Eggplant Beginning to Roast on the Grill Eggplant after Turning Grill-Roasted Eggplant Cut the eggplant in half lengthwise and hold over a bowl to let as muchwater as possible run out. Dab the inside with paper towels. Scoop the pulpinto a food processor and add the garlic, sesame paste, lemon juice, and salt.Pulse until creamy smooth.Scrape the mixture into a bowl and gradually stir in 1 1/2 tablespoonsof olive oil. Cover and refrigerate at least 1 hour.Roasted Eggplant Pulp Pureed Eggplant MixtureBaba GhanoushTo serve, place the bowl of baba ghanoush on a platter and scatterflatbread toasts around it.Naan

Skillet-Seared, Coffee-Rubbed Lamb Chops with Honey-Butter

Pamela Steed Hill — Sun, 26 May 2013 03:40:37 +0000

Calificación: 4/5, 1 voto

Adding ground coffee to a spice rub deepens the flavor of the rub,giving it a rich, “roasted” taste to complement the chile powder and smokypaprika. Brown sugar softens the savory flavor with a hint of sweetness toround out this fragrant dry marinade for tender, seared lamb chops.A cast-iron skillet is the go-to vehicle for searing the chops. Theheavy skillet, combined with the dark rub, results in a rich, blackened look and flavor for the lamb.Nothing wrong with that.I finished the chops with a simple mixture of creamy butter and honey tobalance the savoriness of the lamb and spices. Let the butter soften at roomtemperature for about an hour and it will be ready to blend easily with thehoney.and let stand at room temperature 30 minutes.Spice-Rubbed Lamb Meanwhile, stir together the softened butter and honey in a small bowl,combining well. Set aside.Butter and Honey Ready to Mash Mashed Butter and Honey Heat a cast-iron skillet over medium-high heat and brush with oil. Searthe lamb chops until medium-rare, about 6 minutes per side (or until desireddegree of doneness).Lamb Beginning to Sear Lamb after TurningSkillet-Seared Lamb ChopsLet the chops rest 3 minutes, then dollop with honey-butter and serve.

Raw Mini Chip Bits

Marlene Baird — Sun, 26 May 2013 02:58:04 +0000

Calificación: 4/5, 1 voto

Raw Mini Chip BitsWow! What a week it has been for me. After working from home for two years, I went back into the office. Yes, it was a long week.I had major withdrawals. Social Media withdrawals, Kona withdrawals, kitchen withdrawals. Oh how I missed my kitchen.One evening after work I was craving chocolate chip cookies, but instead I made Raw Mini Chip Bits.Sometime I just don’t have the patience to prep and bake a batch of cookies.But the good news is these bits are pretty darn healthy, all things considered.Raw Mini Chip BitsAuthor: Marlene BairdServes: 20IngredientsDirectionsIn a food processor or blender like my Ninja, add the walnuts, coconut flakes, and the oats. Process until it forms into a paste.Add the honey and vanilla bean paste and process until well combined.Roll into a shallow bowl.Add the mini chips and blend.Refrigerate about 15 minutes.Remove from fridge and roll into tiny balls.Return to fridge until ready to eat.3.2.1753Yes, it cured my craving and at only 1 PP per bit that’s almost guilt-free.I thought they were so delicious. Try adding a bit of cinnamon if you make a batch and let me know how they turn out.Thanks for stopping by and have a great day.Marlene

Banana and Cardamom Loaf - Now We Are Six

Cakelaw — Sun, 26 May 2013 01:36:23 +0000

Calificación: 4/5, 1 voto

Now We Are SixWhen I was one,I had just begun.When I was two,I was nearly new.When I was three,I was hardly me.When I was four,I was not much more.When I was five,I was just alive.But now I am six,I'm as clever as clever.So I think I'll be sixnow and forever.A.A. MilneMy blog turns six today. I had intended to celebrate with a fancy cake, but life took over, and instead, I am celebrating with a humble Banana and Cardamom Loaf that I made earlier in the week.On Friday, my blog received an unofficial pressie from Jacqui and Elena at work, who gave me these adorable heart-shaped measuring cups and cupcake toppers, because they said that my baking makes them happy:Aren't these adorable! These gifts made me happy.My Banana and Cardamom Loaf is by Mike Wallis, from p88 The Clandestine Cake Club Cookbook:It's not the prettiest cake (in the book they only have photos of a few pieces of it), but it's very tasty, with a lovely crunch on the outside and a soft moist centre:To make this cake, you will need:Preheat your oven to 190 degrees Celsius and grease and line a large loaf tin.Beat the butter and sugar together in a stand mixer until light and creamy. Beat in the eggs, one at a time, adding one tablespoon of flour with the eggs.Add the cardamom, bananas and salt and mix well. Mix in the yoghurt and lemon juice, then fold in the remaining flour and bicarbonate of soda. Spread the batter into the prepared loaf tin (my batter was very thick), then bake in the preheated oven for 1 hour or until cooked through.Cool the cake in the tin for a few minutes before unmoulding onto a wire rack to cool completely before cutting.Enjoy!PS Is anyone in Melbourne running a Clandestine Cake Club, or would anyone like to start one with me? I think it sounds like fun.

Rainy Day Pizza

Lynn — Sun, 26 May 2013 01:28:04 +0000

Calificación: 4/5, 1 voto

PagesRainy Day PizzaSo far, Memorial Day Weekend is a wash -- cold, grey, and nothing but rainrainrain. Definitely not grilling or picnicking weather. Excellent for English-style pizza with tuna and sweetcorn, though!Ingredients: prepared thin crust, low-sodium tomato sauce, salt-free Italian seasoning blend, roasted corn, red onion, albacore tuna, shredded Italian cheese blend, sliced tomatoes.Every time I make pizza, I am reminded I should make it more often. It's easy, healthier than takeout, and makes The Husband happy. (A few weeks ago, he rather wistfully mentioned I hadn't made pizza in a while).

Summer Nicoise Salad, My Version

Brianna Vereker — Sun, 26 May 2013 01:25:51 +0000

Calificación: 4/5, 1 voto

Oh, sorry blog. I neglected you for the first half of 2013. Hi, readers! Do you remember me? If you know me well, and you haven’t just stumbled across Oishii from a google search for “pork loin chops” (our most popular post), then you already know the two reasons behind this embarrassingly long hiatus. If not, welcome, and let me share our joy with you!1. We’re expecting again! Levi is going to be a big brother in August and the gender is once again going to be a surprise. At almost 29 weeks I’m definitely far enough along that I can’t use morning sickness as an excuse for my lack of blogging, but taking care of a 3 year old definitely keeps me busy. In fact, sometimes I completely forget that I’m pregnant, until I look down and notice the absence of toes, or realize I’m craving a crisp, floral IPA but then remember that I can’t indulge just yet and reach for a sparkling water instead. Speaking of beer …2. Our family business, Discretion Brewing, opened its doors in early March after a year + of planning, and we’ve been as busy as bees selling beer (we have 7 now on tap!) and small plates to pair with it. Despite my growing belly and inability to drink beer, I’m enjoying working behind the bar as a Beer Bestower, as well acting as our Queen of Social Media for the business. Things are going really well, and we’ve been well-received by our town, even by other micro-breweries. The beer community is an awesome one. If you’re ever in Santa Cruz, we’d love to have you!Now you can see why our dinners at home have been quick and easy these days — and also based around random pregnancy cravings, ranging from briny olives [this salad] to cinnamon rolls [breakfast for dinner]. I’ve also been terrible at photographing or writing anything down (and, as you know if you’ve been pregnant, when you’re hungry, you’re hungry. No time for pictures). But somehow this meal DID get photographed. I guess I made it early enough in the day that I had a few moments to spare, so I’ll share it with you. Summer is upon is (eek – better get that car seat purchased and decide on a name for this baby!) and this salad is perfect for a warm evening . It also boasts of seasonal farmer’s market faire.Summer Nicoise Salad, My VersionNicoise Salad; the classic French salad is usually composed of tuna, green beans, hard-boiled eggs, tomatoes, and an anchovy dressing. This is my version.Start with crisp romaine lettuce, wash, spin dry, tear into bite sized pieces, and pile onto your serving plates. Arrange the various components on top of the lettuce in whatever order pleases you: Quickly blanched farmer’s market green beans (just 2-3 min in boiling water until bright green and still crisp, then plunge them into an ice bath to stop cooking), halved boiled new potatoes, halved cherry tomatoes, sliced farm-fresh radishes, hard-boiled eggs, halved, sprinkled with a little salt & pepper, some pitted, marinated green & brown olives, and some jarred tuna fillets in olive oil (check out Tonnino brand – we love the jalapeno flavor, one of my favorite pantry staples, and perfect for picnics if you don’t use them in this salad).Anchovies don’t really agree with me this pregnancy, so I’ll recommend this shallot-dijon vinaigrette instead: Whisk together dijon mustard, sherry vinegar, a little red wine vinegar, minced shallot, a little agave nectar for sweetness, salt and pepper. Add olive oil in a steady stream and continue to whisk until incorporated. Taste and adjust ingredients as necessary. Drizzle the dressing over the top of the salad and all its colorful components. Let your plate be your blank canvas and feel free to tweak things depending on what fresh produce you have available. I hope that I inspired you Happy Memorial Day Weekend, everyone!Like Loading...

Chicken Kabobs and the Emile Henry Newsletter

Tony Hall — Sun, 26 May 2013 01:20:57 +0000

Calificación: 4/5, 1 voto

GREAT QUICK SUPPER TONIGHT AND A SURPRISE FEATURE IN THE EMILE HENRY NEWSLETTER FEATURING KABOBS AND LITTLE OL' ME.The RawsEmile Henry Kabob TrayDirectionsChuck all ingredients into 1-11/2" piecesStab with dual rail kabobsLight Rosle Kettle Grill (and Kingsford Charcoal) to about 350-400 degreesPlace kabobs on rack, rotate 3 times a quarter turnRemove and serveThe Pineapple juice and red pepper makes up for not using any marinade or spice on the chicken!Received a great surprise in the mail last week. The May/September edition of the Emile Henry France newsletter-Tastes and Colours in the Kitchen has a half page 'Kebab' feature featuring me and a few comments about cooking kabobs. Quite an honor to be referred to as "Chef"...a piece of the article follows.Awe Shucks...

Sassy Spinach

BHarris — Sun, 26 May 2013 01:00:51 +0000

Calificación: 4/5, 1 voto

Love to make this side dish when fresh spinach is ready in the garden!

Best Grilling & Summer Barbecue Recipes…Chosen by You

Cookin Canuck — Sun, 26 May 2013 00:58:25 +0000

Calificación: 4/5, 1 voto

It’s Memorial Day weekend, the sun is shining with a gentle breeze weaving through the leaves and I can think of only one thing. Grilling! Tie on the apron, pull out the tongs and fire up the grill. It’s time to kick off the summer barbecue season.The recipes below, and the grilling tips, are not only some of my family’s favorites, but they are apparently your favorites, too. As food bloggers are prone to do, I went sifting through my blog stats and found the top 10 grilling and summer barbecue recipes, the ones that you keep coming back to. There’s a little something for everyone here…steaks, vegetarian entrees, chicken, cocktails and dessert.How to: Grill Like a GirlI know there are some of you out there who have never turned on a grill. You’ve always left it to the husband, boyfriend or seemingly insane neighbor who likes to play with fire. And, believe me, I used to hide inside of that fear, too. Well, now’s the time to use my post How to: Grilled Like a Girl…My Best Tips (including How to: Turn on a Gas Grill) to push past that fear.How to: Grilled Like a Girl…My Best Tips (including How to: Turn on a Gas Grill) Oh yeah, and those are my Grilled Mushroom Sliders with Zucchini & Cilantro Almond Pesto.Watermelon Cocktail & Zucchini AppetizerEvery barbecue needs a refreshing cocktail, and this Watermelon Limeade Vodka Cocktail is perfect for sipping on while tending the grill. Whip up a batch of these easy Grilled Zucchini Rolls to keep your guests happy while they wait for the main event.Watermelon Limeade Vodka CocktailGrilled Zucchini Roll with Herbed Goat Cheese & Kalamata OlivesGrilled Vegetarian & Chicken EntreesIf you are a fan of Eggplant Parmesan, but want something a little lighter then this vegetarian Grilled Zucchini & Eggplant Parmesan is just the thing. To please the chicken lovers in the crowd, pair fresh lemon juice and rosemary to make this light and easy chicken thigh recipe. Chicken thighs hold their moisture well on the grill, and help to avoid the usual dried-out chicken fiasco.If you are a meat lover, there is nothing better than a perfectly cooked steak, marinated for extra flavor and paired with a light and flavorful sauce. This Marinated Tri-Tip Steak with Red Pepper Cilantro Sauce is a sure-fire winner. But maybe you are all about the side dishes. I know how you feel because, truthfully, I could eat pasta salad all day long. This whole wheat version strays from the norm by pairing salmon & tomatoes with herb dressing.Grilled Marinated Tri-Tip Steak with Red Pepper Cilantro SauceWhole Wheat Pasta Salad with Salmon, Tomatoes & Herb DressingMy Best Steak Recipe & A Surprising AppetizerStrawberry, Brie Cheese, Honey & Basil CrostiniGrilled Tri-Tip Steak with Molasses Chili MarinadeCooling Sorbet and Popular Side DishThis brightly colored and refreshing strawberry sorbet has only three ingredients. That’s what we call easy summertime living. These Grilled Potatoes with Smoked Paprika are one of the most popular side dishes on my blog. They’re easy, tasty and a welcome change from the standard potato salad.Easy Strawberry SorbetGrilled Potatoes with Smoked PaprikaIt’s time to get grilling! Have a wonderful weekend.barbecue,barbeque,bbq,grill,grilling,Memorial Day,recipe

Cajun Cook Out Faves + Bayou Boogie

Marguerite — Sun, 26 May 2013 00:48:41 +0000

Calificación: 4/5, 1 voto

Here's a great burger recipe with a Caj-Mex twist that is perfect for your Memorial Day cookout or anytime you want a spicy, scrumptious burger. I had one at a recent family gathering and just had to make them. Out of this world, cher! I am also including a few links to other items that are on the menu. Bon appetit!Spicy Caj-Mex BurgersCombine all ingredients in a large bowl and shape into 6 patties. Cover and refrigerate for 1 hour. Grill on medium hot grill for 10 to 12 minutes on each side for medium well. Brush buns with butter and grill for 5 minutes on indirect heat before serving. Garnish with lettuce, tomato, onions, salsa, and sour cream! Sinfully good!Also on the menu: (click on title to view recipe)Spicy Caj-Mex Grilled ChickenCreole Potato SaladCajun Seven Layer SaladSpicy Creole JambalayaBayou Bourbon BeansCajun Style French BreadChocolate Chip Bread Pudding w/ Kaluha Fudge SauceBayou BoogieHere's a little clip of Leroy Thomas and the Zydeco Roadrunners tearing it up at the Saturday morning zydeco breakfast at Cafe Des Amis in Breaux Bridge. Crank it up for this one, cher and let the good times roll!Wishing ya'll a fun and fab holiday weekend! Happy Memorial Day!

Classic Egg Rolls

Midnight Baker — Sat, 25 May 2013 23:52:25 +0000

Calificación: 4/5, 1 voto

Classic Egg RollsClassic Egg RollWho doesn't love an eggroll?The classic Cantonese egg roll. What more can be said?Enjoy.In a large bowl, mix together the shredded cabbage, salt, soy sauce, diced meat and green onion. Set aside.Heat 1 tsp of oil in a wok or large skillet over medium-high heat. Add the beaten egg. Do not stir! Let it cook like a pancake. When it is entirely set on one side, flip and cook the other side. Remove egg "pancake" to a plate and let cool to lukewarm. When cooled, cut the egg into thin strips. Mix in bowl with cabbage mixture and refrigerate until cold, about 1 hour.Place about 3 heaping tablespoons of filling on each egg roll skin. Roll up and seal. The way I do this is I place a pointy end of the skin facing me then add the filling about an inch up from that point, bring the point over the filling, roll once more, bring the 2 side "points" into the center, then complete the roll, sealing the edges with water.Heat oil in wok to 375 degrees. Place egg rolls in hot oil and fry 5-7 minutes on each side, turning once. Drain with slotted spoon and place on plate lined with paper towels.You could *probably* bake them too if you brushed them with oil, put them on a baking sheet and baked at 400 degrees for about 30 minutes, turning once half-way through the cook time. I don't do it that way, but a reader does Crab Rangoon that way and says it comes out very nicely.Serves 8Classic Egg Roll

Charamel Cokolat Cheesecake Bites

Sid's Sea Palm Cooking — Sat, 25 May 2013 23:39:18 +0000

Calificación: 4/5, 1 voto

Charamel Cokolat Cheesecake BitesI do need to make a disclaimer here, right off of the bat, or would that be the tip of the spoon?I attend a weekly gathering of ladies called NPA. I just started joining them at the weekly gatherings last year, but once a year they do a fundraiser for a local organization. This year the organization is Refuge House, a safe house for women and children. And this was their 12th anniversary as well.As you may have gathered by now, I like to cook, and make stuff for other people to eat. Well, this fundraiser was a good excuse to make something new. And the name of this new recipe, was suggested by one of the other ladies, she had ordered a Caramel Chocolate cheesecake for dessert and mispronounced the name.I took the name she'd said and ran with it.Not too far, just far enough.And if you get offended easily, you might not want to look at the pictures at the end of this post. Just warning you. It is just slightly risque'. Sorta...And here's my take on it, the name that is.I knew I wanted a chocolate crust, so I took a package of chocolate wafers I just happened to have in the cupboard and crushed them up in my food processor.I had decided to line a tart pan with the chocolate crumbs and then put a prepared cheesecake in the middle and cut it into slices and serve them that way. Well, I also wanted to get some caramel in there as well, so I made some homemade caramel and drizzled it onto the chocolate crust and put them into the fridge to set up. I had actually made two pans, luckily. And I say that because I just had to taste test them and see how they would slice up. Well, I took the small round one out of the fridge, put some cheesecake filling in there and sliced it. Well, kinda sliced it.The caramel I'd drizzled across the crust had set up so hard I couldn't hardly cut it. And it kinda crumbled all over the place, but that was OK, cause I fixed it. I took the caramel off of the other crust, and then added some vanilla wafers and butter to the crust and put them into foil cupcake liners.I did put a vanilla wafer in the bottom of the liner first and then put the chocolate around them. Put then into the fridge and let them set up.I then took some of the lovely, hardened caramel I'd just made and decided to make a caramel sauce out of it. I did taste test it. And it turned out very good, but there was enough left to drizzle on top of the cheesecakes, I didn't eat it all. I'm just not a chocolate person, but caramel, well, gee, ummm, I have really hard time saying no to that.I poured about 1/4 cup of sweetened condensed milk into the top of a double boiler, added another 1/4 cup or so of heavy cream and then plunked in a heaping spoonful of the homemade caramel. Just over a half cup, I think. Heated it slowly until the caramel melted into the milks' and then poured it into a pitcher and let it cool. I have to say OMG!!!!!! it is so good. I see a big caramel sundae in my immediate future, sorry, got side tracked there.Alert. the next picture shows the fully decorated cheesecakes.I drizzled a little of the sauce onto the top of the cheesecakes and then decorated them with these.And I made these by heating 2 tablespoons heavy cream in the microwave and then adding two squares of semi sweet chocolate and let the chocolate melt in the cream. Let it sit for a little to set up a little, this is a ganache after all, and then put it into a piping bag and made these guys. I let them sit in the freezer for a few hours while the rest of the cheesecake got put together.And there you have it. We raised a nice bit of cash for people who need it and had fun doing it.

Pizza with Prosciutto, Red Onion, and Fresh Tomato

Pamela Steed Hill — Sat, 25 May 2013 23:22:15 +0000

Calificación: 4/5, 1 voto

Homemade pizza is one of the best dishes to come out of your own kitchen. It’s more flavorful and healthful, fresher, and moresatisfying than any pie from your local pizza shop. Need more reasons? It’s funand creative too.About thedough: Make it yourself. Like any great thing you build, start with a goodfoundation. Same for pizza. Making your own dough is easy—it just needs time, anda tender touch. You can create wonderfully chewy, tasty crust with only fouringredients: flour, yeast, salt, and water. I use Italian “00” (double-zero)flour to make pizza dough because it is very finely ground and as soft and silkyas powder. (In Italy, grinds are measured as “1,” “0,” and “00,” with the latterbeing the finest.) If you can’t find double-zero, regular all-purpose flourwill work just fine.Italian "00" FlourThis dough recipe makes enough for three 12-inch pizzas, but you candivide it to suit your needs. Form any leftover dough into balls and place inindividual freezer bags. They keep in the freezer for many months.About the ingredients: The fewer the better. Real pizza isn’t crammededge to edge with a dozen toppings. Instead, it features a few complementaryfresh ingredients that don’t all blend into one when you taste it. For thisrecipe, I topped the pie with garlic, fresh tomatoes, red onion, thin slices ofsalty prosciutto, and a little shredded provolone. Chopped fresh herbsscattered on after baking give it a savory finish.Thinly Sliced ProsciuttoToppings for the PizzaIngredients Ready for ToppingAbout thebaking: If you want to make your own pizzas on a regular basis (and you will after the first one), invest in apizza stone. No other surface can create the same great, crunchy, chewy crustas a stone. But heat matters too. Place the stone in the oven as thetemperature rises to 500° F and leave it an additional 30 minutes before using.If you don’t have a stone, cast-iron pizza pans or griddles are also good forpizza making.A Well-Used Pizza Stoneremaining 1 1/2 cups of water and stir until smooth. Stir in 1 cup more flour.(Dough will be sticky and wet, so keep your hands floured.)Lightly flour a work surface and knead the dough gently until it is softand elastic, about 10 minutes.Form the dough into a large ball and place in a large floured bowl.Cover the bowl with a clean kitchen towel and let rise in a warm placeuntil it doubles in bulk (usually a couple of hours, but it can stand overnight ifyou want to make it a day ahead).When the dough has risen, punch it down and divide into 3 balls. (Placeleftover balls in individual freezer bags and freeze for up to 6-7 months.)Rested Pizza DoughFor thePizzaPlace a pizza stone in the oven and preheat to 500°F. Leave the stone in the oven for an additional 30 minutes before proceeding.On a floured work surface, roll out the dough to about a 12 X 11-inchrectangle. (Don’t worry about perfect lines. An uneven shape is the hallmark ofhomemade pizza.)Dust a pizza peel with a good coating of cornmealand transfer the dough to it. Push the dough out again and pinch a small liparound the edges. Brush with olive oil.Pizza Peel Dusted with CornmealDough Brushed with Olive OilLay the tomatoes in a single layer on the dough.Scatter the garlic over the tomatoes. (Tip: Gently shake the peel after applying each topping to keep the dough loose on the cornmeal. This will make it easier to slide onto the stone.)Dough Topped with Tomatoes and GarlicTop with red onion and prosciutto. Scatter the cheese on top. (Don't cover completely. This pizza is about fresh ingredients, not cheese.)Dough Topped with Prosciutto and CheeseDough Topped with CheeseCarefully slide the pizza onto the hot stone andbake for 13-15 minutes, depending on the thickness of the dough. It’s done whenthe crust is crisp and brown and the top is bubbly.Pizza on the Stone, Ready to BakeRemove from the oven and transfer the pizza to acutting board. Scatter the fresh herbs on top and drizzle with more olive oil.Cut into 8 slices and serve.Baked PizzaPizza with Fresh Herbs

Cheesy Artichoke Bread

From Valerie's Kitchen — Sat, 25 May 2013 23:22:02 +0000

Calificación: 4/5, 1 voto

Forgive me for what I am about to do…I’m doing my best to run frequently and watch my diet the best I can as we head into the warm weather months. Then right out of the blue I felt compelled to make this cheesy, irresistable bread. My bathing suits are mocking me from my closet…I can hear them. But they can wait; this stuff is worth it.Here’s the lineup. A nice loaf of French bread, jarred jalapeno peppers (mild or hot), mayo (I used light), Parmesan cheese, mozzarella cheese, a can of artichoke hearts in water, light cream cheese, garlic powder, Lawry’s Seasoned Salt, and fresh ground pepper.The Mezzetta brand of jarred jalapenos (above) comes in both “Tamed” and “Hot”. I used the tamed here and they add great flavor but barely any heat at all. If you want more heat, be sure to add the “Hot” variety, but beware; they aren’t kidding when they say hot!Everything goes in a mixing bowl. Mix it up until it is well combined.Spread the mixture on to the halved loaf of French bread. Don’t hold back – be generous. The French bread can handle it.Transfer the loaves to a foil lined baking sheet.Pop the baking sheet into a preheated 400 degree oven and let it bake for about 20 minutes. At then end of the cooking time, switch the oven to broil for a minute or two to make it a nice, golden brown.Remove it from the oven when it’s nice and pretty and let it sit for just a minute or two before slicing into serving size pieces.You know you are on to something when sneaky little hands seem to appear from nowhere.Hello, my new friend.Cheesy Artichoke BreadYield: Approximately 16 piecesIngredients:Directions:Preheat your oven to 400 degrees. Line a baking sheet with foil and set aside.Combine all ingredients in a mixing bowl. Slice the loaf of French bread down the middle and spread the mixture evenly over both halves of the bread. Place the artichoke coated bread on the foil lined baking sheet, place in the oven and bake for 20 minutes. Switch oven to broil setting for a minute or two at end of baking time.Remove from oven when it is lightly golden brown and allow to cool for a minute or two. Slice into serving size pieces.Adapted from The Girl Who Ate Everything

Coconut & Chocolate Delight Bites!

Lisa @ Flour Me With Love — Sat, 25 May 2013 23:17:56 +0000

Calificación: 4/5, 1 voto

Having four kids, school, sports and other activities our lives are pretty busy all the time. However, at the end of the year it seems to get even more hectic. I don't know what it is, but I'm happy when it's over. Even though it's crazy I still like to whip up a dessert for us to have once a week. I had some coconut and chocolate chips that have been sitting around and thought I'd come up with something quick and easy to use them up. These little bites turned out delicious and you can make a batch in no time at all!Ingredients are as follows:Base:Directions:Preheat oven to 350 degrees; spray a 9 x 13" pan with non-stick cooking spray.For the base, cream together the butter, egg and sugar.Whip in the flour and baking powder.Evenly spread into the greased pan.Bake for 10 minutes; remove from oven and sprinkle on the chocolate chips.Wait a minute for them to melt then evenly spread around; set aside.For the topping, whisk together the eggs, sugar and vanilla.Mix in the melted butter and coconut.Carefully spread the coconut mixture on top of the chocolate.Bake for 20-25 minutes; until the edges are golden brown. Allow to cool.Slice, serve, and enjoy!

Homemade Hummus

Sunny Shin — Sat, 25 May 2013 22:15:34 +0000

Calificación: 4/5, 1 voto

Homemade HummusHome-made hummus is the only way to go. It's creamy and smooth, and can easily be used to top just about everything.Place the water, chickpeas and baking soda in a 2 1/2 quart slow cooker.Cover and cook on high heat for 4 hours, or on low heat 8 to 9 hours, or until tender.Drain and serve immediately, or use in desired dishPreparing Hummus:In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.Add minced garlic and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process, then with the processor running, drizzle in the olive oil.Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 1/4 cup of water until the consistency is perfect.Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with sumac.Store homemade hummus in an airtight container and refrigerate up to one week.Recipe courtesy Alton Brown, 2010

Salsa Negra

Sunny Shin — Sat, 25 May 2013 22:15:28 +0000

Calificación: 4/5, 1 voto

Salsa NegraThis is a recipe I found for the Salsa Negra (or Salsa Baja) from Baja Fresh. The trick behind the flavor (and color) in this recipe is the heavily roasted tomatoes.Ingredients:Direction:Heat a large grill pan to medium-high heat. Add the tomatillos, garlic, tomatoes, onion, ancho and poblano chiles. Char on all sides until blackened in parts, removing the charred vegetables and chiles to a cutting board once blackened. Depending on their size, each vegetable will char at a different rate.Place the charred ancho chile into a small bowl and pour enough hot water to cover it. Allow to sit until the chili is softened, 8 to 10 minutes. When softened, remove the stem and seeds.Remove the stem and seeds from the charred poblano as well as the stem and skins from the charred garlic cloves and onion quarters.Put the soaked ancho and poblano chiles, tomatillos, garlic, tomatoes, onion, cilantro, agave and lime juice into the bowl of a food processor and blend until mostly smooth.Season with salt and pepper to your heart's content.