meal-for-two-recipe

Persian Love Cake

Ingredients

Candied Rose Petals
1 large egg white
¼ c sugar
Petals from 2 organic roses Cake
1 c cake flour
14 Tbs superfine sugar, divided
1 ½ tsp baking powder
¼ tsp kosher salt
3 large eggs, separated
6 Tbs water
¼ c canola oil
1 tsp fresh lemon zest
½ tsp ground cardamom Frosting
2 c chilled heavy whipping cream
Pinch saffron threads
2/3 c powdered sugar
1 tsp rose water Garnish
2 Tbs natural, unsalted pistachios, chopped

Preparation Candied rose petals
Whisk egg white in a small bowl until foamy. Using a pastry brush, paint a light coat of egg white onto both sides of the rose petals. Sprinkle lightly with sugar. Dry on a wire rack for at least 6 hours. Cake Batter
Preheat oven to 325˚. Butter the bottom and sides of 2 8-inch cake pans. Line the bottom with parchment paper; butter the parchment.
Sift flour, 7 Tbs of the sugar baking powder, and salt into a large bowl. In a separate bowl, whisk together egg yolks, water, canola oil, lemon zest, and cardamom. Add to the dry ingredients, and whisk until smooth.
Beat egg whites in a medium bowl until soft peaks form. Gradually add the remaining 7 Tbs of sugar. Beat until egg whites resemble thick marshmallow fluff. Fold the whites into the batter in 3 additions. Divide batter between the prepared pans. Bake until cakes are golden and toothpick inserted into the center comes clean, 20-25 minutes. Cool in pans on racks for 15 minutes. Turn onto racks, peel off parchment, and cool completely.
Frosting
Combine ½ c cream and saffron in a small saucepan. Bring to a simmer. Remove from heat, and let steep 20 minutes. Chill until cold.
Beat remaining cream in a large bowl until soft peaks form. Add powdered sugar, rose water, and saffron cream and beat until peaks form.
Stack and frost cake with whipped cream. Chill at least 1 hour. Top with rose petals and pistachios.
Ruga's Low-Cost, Low-Energy Veggie Rice

Hey there! I love NMR so much, especially as a person who has a full time job, goes to school full time, and has chronic low energy.

I’m going to teach you the basis for a really healthy “until my paycheck comes in” meal that requires almost NO physical energy to make, is completely customization, and bet of all: practically costs nothing. This is ESPECIALLY great for households where people routinely go hungry because they can’t afford to keep a pantry stocked with a lot of canned goods.

Ruga’s Veggie Rice!

BASIC RECIPE:
(makes two 1.5 cup “meal” servings, or six half-cup “side” servings)

Software:

  • 1 cup rice
  • 1 cup mixed frozen vegetables
  • 2 cups potable water (or broth of choice - we like veggie broth)
  • Salt to taste


Hardware:

  • A rice cooker -or-
  • A sauce pan (large enough to hold three cups cooked rice + veggies)

In a rice cooker:

  • 1. Add all ingredients to rice cooker according to manufacurers settings
  • 2. Cook for approximately 30 minutes (or however long your rice cooker takes - mine is 23 years old, and takes an hour but still makes perfect rice)
  • 3. Plate up and eat!


Stovetop method:

  • 1. Bring water or broth and salt to a rolling boil
  • 2. Add rice and stir for two minutes on high - this gives it a nice little jump-start and I find produces a more evenly cooked rice.
  • 3. Stir in frozen vegetables
  • 4. Turn heat as low as possible and cover tightly with lid (or if you’re like me and lose all your lids, you can use a plate!)
  • 5. Cook for 15-20 minutes. It’s done when all the water is gone and the rice is soft. I highly suggest checking this after


DELICIOUS (and cheap) ADDITIONS

- Adding some hot sauce to the broth/water before you cook is a great way to infuse some spice and flavor evenly throughout the dish - a bonus is that the heat also cooks out a little, letting you taste the background flavors of the hot sauce. Try sriracha and enjoy the garlic/pepper flavor without too much heat!
- Tomato paste added with the liquids gives your finished rice some deep, complex flavors
- Any fresh or dried herbs you have on hand are great, too! Personal favorites are basil, parsley, or chives.
- Grab seasoning packets when they’re on sale (taco, fajita, etc) and add some into the rice. I find anywhere from a half teaspoon to a teaspoon does the trick. Taco rice is great!
- Garlic, duh.
- lemon zest gives the dish a great hit of acidity
- Top with cheese (or daya or nutritional yeast, if you’re vegan!)
- A fried egg is my s/o’s favorite topping, it adds richness to an otherwise “clean” dish
- Add protein with tofu, lean meats (chicken works well here), lentils, chickpeas, or whatever sounds good to you!

REHEATING

I find this reheats wonderfully (if you have leftovers, which a single person most definitely would!) in the microwave if you add a fourth cup of water to the bottom of the bowl and cover the bowl with a plate. Just microwave for 1 minute, stir, and then microwave in 30 second intervals until it is hot again!

Note about cost:
This is EXTREMELY cheap and EXTREMELY filling. Rice (I use white, but you can use brown or wild, just be sure to follow the package instructions when cooking) is one of the cheapest things you can get in the supermarket. As for frozen vegetables, save up the oney to buy one of those 3-5lb frozen bags of rice, peas, carrots, etc. Its worth it. I bought mine for $7.85 at Wegmans and have made a LOT of dishes with it. It’s a great way to get a little extra veggies in your diet without requiring you to dice, chop, or spend the money you’d get on fresh produce.


Stay happy, stay healthy, and stay FULL.

Received my free coupons from @socialnature to redeem @sprouts. Can’t wait to give these organic meals a try. We are always looking for a healthy and tasty options for meals. I love that this came with a little recipe guide to add a little more adventure to your meal. #review #honestreview #socialnature #coupons #free #two #recipeguide #recipe #sprouts #farmersmarket #organic #macncheese #meals #food #healthy #goodforyou

Mexican Stuffed Peppers

Ingredients

2 large red peppers
1 small red onion
1 jalapeño
2 garlic cloves
1 15oz can of corn
1 ½ Tbsp vegetable oil
1 15oz can fire roasted diced tomatoes
1 lime
1 ½ tsp ground cumin
½ tsp dried oregano
Salt and pepper
1 cup shredded Monterey Jack cheese
1 Tbsp cilantro

Preparation

Preheat broiler. Slice red peppers in half and char skin under broiler. Place red pepper halves in a large Tupperware and allow to cool for 5 minutes.

While the peppers broil, chop the red onion and jalepano, discarding seeds and ribs to meet your preferred spice level. Mince garlic. Drain and rinse the corn. Heat oil in a skillet over high heat. When the oil is super hot, add the corn, onion and jalepano. Cook, stirring frequently under the vegetables are charred at the edges and the onion is tender, about 5 minutes.

Drain the tomatoes. Juice the lime. Reduce the heat to medium high and add the garlic, tomatoes, cumin, oregano, salt and pepper to skillet. Cook for 2 minutes then turn the pan off and sprinkle with lime juice.

Cover a baking sheet with foil. Use a paper towel to remove the blackened skin from the red peppers. Stuff each with ¼ of the corn mixture. Don’t worry if you have extra that falls to the side. Top each with ¼ of the cheese and broil until the cheese is melted and slightly charred. Chop cilantro. Plate 2 pepper halves on each plate and garnish with cilantro.

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50 Cold-Weather Soup Recipes

Cold, stormy night? There’s a soup for that.

Roasted Garlic Sage Pesto Pumpkin Soup

Fall-ify your soup by serving it in a pumpkin. Get the recipe from Half Baked Harvest.

Source: Esquire

Brie + Cheddar Apple Beer Soup

This is beer soup. ‘Nuff said. Get the recipe from Half Baked Harvest.

Source: Esquire

Mac and Cheese Chili

Why have we waited this long to combine two of the best cold-weather meals? Get the recipe from Damn Delicious.

Source: Esquire

Broccoli Cheddar Soup Mini Pies

Rethink the bread bowl. Get the recipe from Half Baked Harvest.

Source: Esquire

Creamy Chicken Tortilla Soup

Required topping: Avocado. Get the recipe from Cooking Classy.

Source: Esquire

Roasted Butternut Squash and Bacon Soup

You had us at bacon. Get the recipe from Damn Delicious.

Source: Esquire

Lasagna Soup

Already have dinner plans? Cancel them. Get the recipe from Center Cut Cook.

Source: Esquire

Creamy Parmesan Tomato and Spinach Tortellini Soup

Tomato soup just went next-level. Get the recipe from Closet Cooking.

Source: Esquire

Creamy Chicken and Wild Rice Soup

It’s really creamy. Get the recipe from Cooking Classy.

Source: Esquire

Chicken Cordon Bleu Soup

Chicken, bacon, ham, swiss cheese, and cream cheese are the kind of ingredients that equal pure perfection. Get the recipe from Chef in Training.

Source: Esquire

Stuffed Pepper Soup

You’re going to want to eat this one straight out of the pot. Get the recipe from Cooking Classy.

Source: Esquire

Roasted Acorn Squash and Sweet Potato Soup

Fall produce is clutch when it comes to soups. Get the recipe from Blogging Over Thyme.

Source: Esquire

Lemon Chicken Orzo Soup

This lemony broth will have you feeling like it’s summer…even though it’s not. Get the recipe from Damn Delicious.

Source: Esquire

Spicy White Chicken Chili

Spice it up. Get the recipe from The Cookie Rookie.

Source: Esquire

Tuscan-Style Sausage, White Bean, and Kale Soup

Pro tip: Add a side of crispy bread. Get the recipe from Shared Appetite.

Source: Esquire

Slow Cooker Chicken Noodle Soup

You can’t get through winter without this classic. Get the recipe from Cooking Classy.

Source: Esquire

Roasted Red Pepper Soup

Top it with goat cheese and you won’t be sorry. Get the recipe from Closet Cooking.

Source: Esquire

Baked Potato Soup

Baked potatoes are probably the best thing to ever happen to soups. Get the recipe from Budget Savvy Diva.

Source: Esquire

Tortellini Soup with Italian Sausage and Spinach

Look. At. That. Bite. Get the recipe from Yellow Bliss Road.

Source: Esquire

Gingered Squash and Pear Soup

Bold, creamy, and packed full of flavor, this recipe calls for fresh butternut squash, pears, onion, and grated ginger, all puréed to velvety-smooth perfection. Get the recipe from Delish.

Source: Esquire

Cheeseburger Soup

And you thought burger season ended with summer. Get the recipe from The Recipe Critic.

Source: Esquire

Chicken Pot Pie Soup

The same flavors, way less work. Get the recipe from Skinny Taste.

Source: Esquire

French Onion Soup

This classic soup is packed full of flavor. And also, CHEESE. Get the recipe from Creme de la Crumb.

Source: Esquire

Sweet Potato and Red Lentil Bisque

Pomegranate seeds are a solid +1. Get the recipe from Delish.

Source: Esquire

Bean and Bacon Soup

All you need in this life of sin, is beans and bacon. Get the recipe from Taste and Tell.

Source: Esquire

Beef Barley Soup

Make enough for leftovers and have a next-day lunch of a champion. Get the recipe from The Food Charlatan.

Source: Esquire

Thai Coconut Curry Butternut Squash Soup

Just putting it out there, but butternut squash soup might be even better as a curry. Get the recipe from Host the Toast.

Source: Esquire

Corn Soup with Chipotle Sour Cream

This chipotle sour cream adds a smoky kick to creamy corn soup. Get the recipe from Delish.

Source: Esquire

Roasted Tomato Basil Soup

The croutons are callin’ ya. Get the recipe from Cooking Classy.

Source: Esquire

Chicken Enchilada Soup

Eat it with a tortilla on the side. Get the recipe from Gimme Some Oven.

Source: Esquire

Potato and Corn Chowder

Mmm, chowda. Get the recipe from Damn Delicious.

Source: Esquire

Creamy Carrot Soup with Ranch Whipped Cream

The savory whipped cream is a game changer. Get the recipe from Delish.

Source: Esquire

Chicken Fajita Soup

Unwritten rule: any Mexican dish you can turn into soup, you should. Get the recipe from The Recipe Critic.

Source: Esquire

Broccoli Cheese Soup

The best broccoli has ever looked. Get the recipe from Cooking Classy.

Source: Esquire

Loaded Potato Soup

The word “potato” should always be prefaced with “loaded.” Get the recipe from The Wicked Noodle.

Source: Esquire

Red Lentil and Chorizo Soup

Heat things up with a spicy, Spanish-style soup. Get the recipe from Delish.

Source: Esquire

Chunky Sweet Potato Soup

This colorful soup is packed with everything good for you. Get the recipe from Delish.

Source: Esquire

Creamy Cauliflower Soup

We would have sworn this was potatoes. Get the recipe from Cooking Classy.

Source: Esquire

Chicken Parm Soup

There’s basically no form of chicken parm that isn’t insanely good. Get the recipe from Delish.

Source: Esquire

Fall Vegetable Quinoa Soup

Breakup with your quinoa bowls and try putting it in soup instead. Get the recipe from Two Peas and Their Pod.

Source: Esquire

Creamy Chicken Noodle Soup

Creamy chicken noodle soup will change everything you thought you felt about regular chicken noodle soup. Get the recipe from Domestically Blissful.

Source: Esquire

Wild Mushroom Soup

This earthy soup was made for fall nights. Get the recipe from A Spicy Perspective.

Source: Esquire

Asiago Bisque

If you love asiago cheese, this one’s for you. Get the recipe from Chef in Training.

Source: Esquire

Carnitas Enchilada Soup

You can’t buy this at Chipotle. Get the recipe from Delish.

Source: Esquire

A baked potato soup might change your life. Get the recipe from Delish.

Source: Esquire

Creamy Chicken and Mushroom Soup

This updated classic—loaded with celery, carrot, and fresh thyme—is the answer to all your problems on a cold night. Get the recipe from Delish.

Source: Esquire

Spicy Turkey Chili

Spiked with cayenne, this addictive chili recipe is easy enough to throw together on a weeknight. Get the recipe from Delish.

Source: Esquire

Italian Wedding Soup

Beef meatballs make soup infinitely better. Get the recipe from Whole and Heavenly Oven.

Source: Esquire

Loaded Bacon Split Pea Soup

Would you like a side of split pea soup with your bacon? Kidding! But, seriously, this split pea gets its bold smoky flavor from a whole lot of bacon. Get the recipe from Delish.

Source: Esquire

Mixed Vegetable Minestrone

Hearty vegetables, cannellini beans, and tubetti pasta combine in this hearty soup for a one-dish vegetarian meal. Get the recipe from Delish.

Source: Esquire

Tale of Two Thanksgivings 2015

We got not one, but two Thanksgivings in 2015. Who doesn’t want to celebrate twice, right?

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We did the first one early with my side of the family. Mom whipped up a Filipino feast with help from my sis and her boyfriend.

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Looks magical, doesn’t it?

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Okay, so Filipino food isn’t the prettiest, but it sure does taste good!

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Here’s my plate of deliciousness. We all got together to celebrate Thanksgiving in addition to my sister’s birthday. What I didn’t see coming was…

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…the announcement of my sister’s engagement! We were so happy to hear their exciting news!

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For dessert, we had cupcakes plus two Filipino desserts: flan and this coconut-y fruit salad.

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For Thanksgiving day, we headed to hubby’s side of the family for another wonderful holiday with loved ones.

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Another magical-looking plate.

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While we were in town, I visited one of my fave spots in town – Bean Traders.

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I’m so hooked on their chai tea that I haven’t been able to bring myself to try the coffee, which I’m sure if also really great.

I love how Bean Traders has delicious drinks & snacks, plenty of space to stretch out, and such a friendly team. This place makes me happy.

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And another holiday tradition of sorts for our family is to get dim sum at Hong Kong Chinese Restaurant. We got many of our favorites, but we actually tried something new (see above photo). I’ve already forgotten what was in this, but it was really good! I think it was vegetarian too. I believe it had a mixture of vegetables including cabbage. What I do remember is that if I see this again, it’s one to order again!

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I’ve been to a lot of dim sum restaurants, and Hong Kong is really good. I’m so lucky to have good dim sum close by. And that my family loves dim sum as much as me.

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The weather was beautiful, so we went for a stroll in the park.

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It was actually a disc golf course, but we walked around with Bailey while our family played a game.

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As you can see from the photos, Bailey was pretty excited about it and had a great time.

***

I’ve been debating on how much catch up I should do on blog posts. Part of me thought about starting from the present moment. But, there are too many great things that happened late 2015 to not share. I may not cover all of them, but I’m not ready to jump to the present just yet. Hoping to get caught up soon!

Thanks for reading!

The post Tale of Two Thanksgivings 2015 appeared first on The Chic Life.

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Lemon & Pea Risotto

Slightly adapted from Cooking Light’s Lemon Risotto with Peas, Tarragon and Leeks

Ingredients

1 leek
1 shallot
1 lemon
½ cup fresh green peas
2 cups chicken stock
1 Tbsp extra-virgin olive oil
½ cup uncooked Arborio rice or other medium-grain rice
1 ½ Tbsp dry white wine
¼ cup grated fresh Parmigiano-Reggiano cheese
¼ teaspoon salt
Dash of freshly ground black pepper
½ Tbsp butter

Preparation

Finely chop the leek and wash thoroughly. Mince shallot. Grate lemon rind to get ½ teaspoon and juice lemon to get 1 tablespoon of juice.

Bring a small saucepan of water to a boil. Add peas; boil 1 minute. Drain and rinse with cold water; drain well. In the same saucepan, bring stock to a simmer (do not boil). Keep warm over low heat.

Heat oil in a medium saucepan over medium heat. Add leek and shallots to pan; cook 7 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Add wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, ¼ cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in peas; cook 1 minute. Stir in cheese, rind, juice, salt, and pepper. Remove from heat; stir in butter.

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So, I realized last night that there was no recipe for dinner. This is not a weeks worth of groceries for $30, it’s a weeks worth of lunches for $30.

I plugged the ingredients each recipe calls for into a calorie counter to see if each recipe portion was actually enough for two meals rather than one.

The Tacos on the first day clocked in at 840 cal.
And, the Sofrita bowl from today clocks in at 690 cal.
So, I am definitely not eating a weeks worth of food for only $30. Bummer.

However, I bought the groceries, so I’m going to make some lemonade out of the situation and follow through with the week. Positive things about this diet so far: I’m learning new meals to cook, effective yet simple ways to work with tofu, and how to efficiently layer your fresh, refrigerated, frozen, and canned ingredients.

Notes on Day 2: The Tofu Sofrita Bowl
Fresh: it’s delicious!
As Left-overs: not so good.
If you are regularly a meat eater, I recommend not skipping the taco seasoning like I did.
Cooking Tofu in a pan with salsa and black beans is the greatest thing. EVER.
This is a very filling dish! I am not a fan of how the rice made my stomach feel bloated. Next time I think I’ll try substituting quinoa for the rice.


Here is the link to the article: http://college.usatoday.com/2016/01/23/vegan-trader-joes/

Join me!

Two Trends, One Can: Cold-Brewed Butter Coffee Is Wanted By The Masses

Don’t have time to wait in line for your Bulletproof butter coffee? Grass Fed Coffee is here to solve that problem. The world’s first ready-to-drink butter coffee has raised more than $81,000 on Kickstarter — five times the size of its original $15,000 goal — before the February 1 completion date, which makes us reiterate: People really want butter in their coffee.

The can of cold brew, one of Kickstarter’s top-earning drinks, is made with Peruvian fair trade beans and “sustainably-produced, grass-fed butter,” according to BevNet and Grass Fed Coffee’s website. And it’s paleo-friendly, because of course it is.

Grass Fed’s website also advises newbies to consume only half a can because “the effects of Grass Fed Coffee (mental clarity, focus, energy) are steady and lasting, [and] they can be very strong at first for beginners.”

Kickstarter backers are expected to get their cold buttered coffee by this March. Additional flavors of Grass Fed Coffee are in the works.



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Spicy Lentil and Sweet Potato Stew

Super tasty and makes quite a lot of food! I wouldn’t freeze this because of the amount of potato, so plan ahead for a lot of leftovers (we had three meals for two people) or feel free to halve the recipe. Via NYT

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • Salt to taste
  • 2 teaspoons cumin seeds, lightly toasted and ground [I substituted 1 tsp ground cumin.]
  • 2 medium carrots, diced
  • 1 ½ cups brown or green lentils, rinsed
  • 6 cups water
  • 2 medium-size sweet potatoes (aka yams, with dark orange flesh, 1 to 1 ¼ pounds), peeled and cut in large dice
  • 1 to 2 chipotles in adobo, seeded and chopped (to taste) [Two was more my taste. This is where you’re getting a lot of the flavor.]
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • ¼ cup chopped fresh cilantro or parsley (to taste)
  • Lime wedges for serving
  1. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven.
  2. Add the onion. Cook, stirring often, until it softens, about 5 minutes.
  3. Add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about 30 seconds. 
  4. Add the ground cumin seeds and carrots. Stir together for a minute.
  5. Add the lentils, water, sweet potatoes, chipotles, tomato paste, salt to taste and the bay leaf. 
  6. Bring to a boil, reduce the heat, cover and simmer 40 to 45 minutes, until the lentils and sweet potatoes are tender and the broth fragrant. 
  7. Taste and adjust seasoning. Stir in the cilantro or parsley, simmer for another minute, and serve, passing lime wedges so diners can season their lentils with a squeeze of lime juice if desired.

Advance preparation: This will be good for 3 or 4 four days but it will thicken as the lentils will continue to swell. If you want to thin it out, add water or stock.

Lasagna Rolls

Slighlty modified from Cooking Light

Ingredients

4 uncooked lasagna noodles
3 garlic cloves

Sauce
½ Tbsp red wine vinegar
1/8 tsp salt
1/8 tsp freshly ground black pepper
½ of a 14.5 oz can roasted, diced tomatoes, undrained
1 canned, roasted red bell pepper  
1/8 tsp crushed red pepper

Filling
2 tsp olive oil
¼ of a white onion
4 oz mushrooms
3 oz fresh baby spinach
¼ cup (2 ounces) shredded mozzarella cheese
¼ cup part-skim ricotta cheese
½ tsp dried basil
½ tsp salt
1/8 tsp crushed red pepper

Preparation

Cook noodles according to package directions. Drain and rinse under cold water.

Meanwhile, mince garlic. Place half in a mini food processor and reserve the rest for the filling. Add the remaining sauce ingredients to the food processor and process until smooth.

Finely chop the onion and slice the mushrooms. Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and reserved garlic to the pan. Sauté 5 minutes or until onion and mushrooms are tender. Remove from heat, and stir in cheeses and remaining spices.

Place cooked noodles on a flat surface; spread ¼ cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, in a shallow microwave-safe dish. Pour ¼ cup sauce over each roll, and cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until thoroughly heated.

Two Great Appetizer Recipes parce que Your Next Summer Dinner Party

Summer is the perfect time for cookouts and dinner events. It is important to create appetizers and meals that are somber and fascinating. With these two great appetizer recipes, Avocado Salsa and Buffalo Cochin Dip, guests will be glyphic by the lot your hard work. Little do themselves peg that both appetizers will take you less than an hour to make!

Avocado Salsa: The Perfect Summertime Appetizer

In search about recipes for appetizers that are simple and scrumptious? Try this signal Avocado salsa paired with John Wm. Macy’s CheeseCrisps. This delightful appetizer is perfect for a summer time dinner party or a light-hearted snack. The combination as regards fresh herbs and lime juice gives this traditional appetizer a new kick.

Ingredients:
2 ripe wish tomatoes
2 Ripe Avocados
1\4 Footstone Onions
1 lime
1 Tsp. Fresh Basil
Salt
John Wm. Macy’s CheeseCrisps

Instructions:
1. Jettison the tomatoes avocados and onions into boyish pieces
2. Place upon record the lime in half and essentialize out the juice of both sides, combining it in agreement with the other diced ingredients
3. Rinse and dry the that is basil. Chop into small pieces combining with the other ingredients
4. Annex salt to come up against.
5. Server with John Wm. Macy’s CheeseCrisps

This great appetizer recipe is quick and carefree and a personal summer time dear. The use speaking of wise-ass vegetables and herbs inwardly the salsa creates the perfect solution until a prurient summer day. It is perfect paired with provature crisps, because the crackers are light and offer a commendatory texture.

This easy appetizer recipe can be ameliorated into a free and easy method by adding a few ingredients. Go into adding a freakishness in regard to different vegetables and beans, such as corn, jalapenos or black beans. Synchronized on top as for grilled salmon aureate added to a salad, this simple appetizer is transmuted into a gourmet meal. Whatever the high-quality, guest or heirs members codicil move impressed with this heart-robbing warm weather appetizer.

Buffalo Stripe Fishtail: The Versatile Party Snack Food

Looking being as how the perfect talented party snack recipe? Buffalo Chicken Rake has it all. It store live finish up for those who like a not in it green pepper in their appetizers or hack it prevail transformed into delicious tacos. The best part about this appetizer is the combination pertinent to mainauer and chicken. Topping this quick and easy appetizer with Stool Wm Macy’s CheeseCrips adds the perfect crunch to every bite.

Ingredients:

3 boneless, skinless campine breasts
1 smash ranch fretting
1\2 cup of mild wing poultice
8 ounces softened cream cheese
1 small aggregation dusty cheddar cheese
1 box John Wm Macy’s Cheddar & Asiago CheeseCrisps

Instructions:
1. Preheat oven to 350 degrees
2. Boil milquetoast, then shred and chop
3. Mix dressing and sauce
4. Latitude and longitude CheeseCrips in a pull down and gently crush with mallet or hammer
5. Spread cream cheese in 9x13 oven dish
6. Combine chicken with smash\dressing mixture
7. Spread chicken sauce tierce evenly over cream boursin
8. Lightly dredge cheddar gournay and CheeseCrisps prevailing tops
9. Bake for about 20 minutes

To this tasty confederate paring recipe, serve it with your matinee idol chips blazon crackers. If you would like to kick huff the spice a little try using a medium wing sauce instead of mild. If you are looking whereas a healthier alternative displume the cream cheese with Neufchatel cheese and the collective farm raiment in association with delicate rear dressing. Correspondingly, instead of using your favorite gelt or crackers for dipping, availability a variety in respect to vegetables.

This easy and crackerjack appetizer can subsist made into a line cosmic dust by using more effeminate in larger chunks and served thanks to rice chevron over a bed upon lettuce. It could also breathe transformed into pleasing tacos, by rolling the ingredients into a tortilla. The tushy line is this is a party refreshment recipe that can’t go wrong.

Cripsy Potato Roast

Ever so slightly modified from Smitten Kitchen

Ingredients

2 large russet or yukon gold potatoes
1 large shallot
2 Tbsp butter, melted
2 Tbsp olive oil
Coarse salt
¼ to ½ tsp red-pepper flakes (optional)
¼ to ½ tsp dried thyme

Preparation

Preheat the oven to 375 degrees. Peel and wash the potatoes. Use the mandolin to thinly slice them. Peel the shallot and thinly slice it. (I use a knife for this because my mandoline is not the nicest.)

Melt the butter in a small bowl and combine with the olive oil. Pour a tablespoon of the butter mixture into each ramekin and spread it evenly, using a brush to lightly coat the sides. Season with salt and half the red pepper and thyme.

Arrange the potato slices vertically and slip the shallot slivers between the potato slices, distributing them as evenly as possible. Brush with the remaining butter mixture and season with salt and remaining pepper and thyme.

Bake for 1 hour and 55 minutes, checking periodically. If the potatoes are browning too fast, cover with foil and continue baking.

A Haiku or Two, on Ingredients We Love

Haiku52:
Our thoughts on food and cooking
in seventeen beats.

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+ Malted Milk Chocolate Frosting by hardlikearmour

Caroline:
malt powder: magic
that exists not just in milk
shakes, but at the store (!!!!).

Sarah D.: Raisins! Do you know?
They are the perfect counter
to so many notes

Write a little ode to your favorite, perhaps under-appreciated, ingredients in the comments.

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