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damagefamily7-blog · 5 years

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Chicken Larb Lettuce Wraps (Larb Gai)

Ever had chicken larb?! If you're looking for a quick, super flavorful, and spicy meal, look no further than this spin on Laotian chicken larb. Use either ground chicken or turkey and serve it in sweet, buttery lettuce wraps.

Photography Credit: Sally Vargas

If the idea of a meal of spicy meat punctuated by lime, mint, and cilantro floats your boat, then add this recipe for Chicken Larb to your weeknight fast food rotation.

In this recipe, you cook ground chicken (or turkey) in a skillet quickly until it browns, add some chopped shallots and season it all in the end with lime juice, chili sauce, and fresh herbs. Pile it all into a lettuce cup for a supper that has tons of flavor with very little effort.

What is Larb?

Larb (pronounced lahb) is a Laotian dish that is also popular in northern Thailand, where the flavor adaptation is slightly different (the Thai version is not as sour and does not contain fish sauce like the Laotian one here).

In the Laotian version, which for simplicity’s sake I have adapted here from authentic versions of the dish, normally contains a choice of beef, pork, chicken, duck, or fish spiked with lime juice, fish sauce, chili, and mint—flavors which add a lot of perk to the mix.

Another ingredient that is common in Laotian larb is ground toasted rice—it adds a smoky touch. In the interest of making this a quick, weeknight meal, I omitted that step in the recipe. (I did try it, but in the end, decided it was not practical.)

Sambal oelek is also a good ingredient for larb. It is an Indonesian chili paste that tastes a lot like you’ve added fresh chilies to a dish when you cook with it. The ingredients are simple: crushed raw red chiles, a little vinegar, and salt. That’s it! It’s a great chili paste to have around when you want to add a kick to everything from mayonnaise to a winter squash soup.

What Does Chicken Larb Taste Like?

The flavors here are what you would expect and prize from Southeast Asian cuisine—a winning balance of hot spice (chilies), sour (limes), sweet (brown sugar and sweet chili sauce) and salty (fish sauce).

Fish sauce is loaded with umami and really rounds out the flavor. Add as much or as little of the chili slices as you wish. Your taste buds will wake up at the first bite.

How to Serve Chicken Larb

While it’s often served alongside rice and a green papaya salad, serving larb in lettuce wraps adds a pleasant freshness and crunch to the spicy filling. Put on a pot of rice, and by the time it is cooked, the filling will be ready.

Dinner on the table in less than 30 minutes? I’m in.

More Southeast Asian Recipes to Try!

Chicken Larb Lettuce Wraps (Larb Gai) Recipe

Ingredients

2 tablespoons vegetable oil, plus more as needed

1 clove garlic, finely chopped

1 pound ground chicken or turkey

2 shallots, thinly sliced

1 to 2 Thai red or green chilies, thinly sliced, or to taste

Water, as needed

2 tablespoons lime juice

2 tablespoons fish sauce

1 tablespoon sweet Thai chili sauce

1 teaspoon brown sugar

1 teaspoon Sriracha or sambal oelek

1/4 cup coarsely chopped mint leaves

1/4 cup coarsely chopped cilantro

1 head of Boston lettuce or 2 small lettuce heads, separated into leaves

2 limes, quartered, for serving

Cooked rice, for serving

Mint, cilantro or Thai basil sprigs, for serving

Extra sriracha or sambal oelek sauce, for serving

Method

1 Cook the chicken: In a skillet over medium heat, heat the oil. Add the garlic and stir for 30 seconds. Add the ground chicken and spread it over the bottom of the pan. Without stirring too much, cook for about 6 minutes or until it browns on the bottom. Turn and break it up with the edge of a spatula. Continue cooking for 6 to 8 minutes longer, or until the meat is browned.

Stir in the shallots and chilies and cook for 30 seconds. If the mixture looks dry, stir in some water, 1 tablespoon at a time. Remove the pan from the heat.

2 Add the seasonings: In a small bowl, stir together the lime juice, fish sauce, chili sauce, and brown sugar. Stir the mixture into the meat, along with the chopped cilantro and mint.

3 Serve the larb: Transfer the meat to a serving platter and place lettuce leaves, lime wedges, and more cilantro alongside. Set out a bowl of cooked rice and a bowl of chili sauce. Spoon some rice into each lettuce leaf and top with a spoonful of larb, a squeeze of lime juice, and chili sauce to taste.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Chicken Larb Lettuce Wraps (Larb Gai) on Simply Recipes. Thank you!

Source: https://www.simplyrecipes.com/recipes/chicken_larb_lettuce_wraps_larb_gai/

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damagefamily7-blog · 5 years

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Delightfully Sticky Slow Cooked Lamb Ribs With Mint Sauce

Love lamb and want to make something delicious this Australia Day? While lamb cutlets are delicious, they can be expensive. But not lamb ribs, one of the most delicious and succulent cuts that is also cheap as chips. And what better way to prepare delectable sticky lamb ribs than with a rosemary, garlic and lemon marinade and a mint sauce!

Dear Reader, if you love eating lamb then these are truly mouth watering and lip smackingly good. I made one lot and then quickly regretted it wishing I had made two because they were so good so my recipe is for the double quantity. The rosemary, garlic and lemon is the predominant aroma (for those of you that don't like the aroma of lamb) and they are so deliciously juicy that you may find yourself making these whenever you see lamb ribs.

Having travelled a bit and experienced different cultures, it really shows to me how unique Australians are, particularly with their senses of humour. Aussies don't tend to take a lot of things seriously (that can be a good and bad thing) and are always up for a laugh perhaps because we are relatively carefree, generally speaking of course. For Mr NQN and I, the people we tend to be friends with tend to share a similar sense of humour. Take South African Nina and English Australian Garth who we see quite a bit.

We have a little tradition (warning: off colour language coming up!) whenever we have to transfer each other money from dinner or going out. Nina and I send the funds using dodgy descriptions. She has sent me funds under "butt plug" and I've sent her some under "escort services" and we volley back and forth like that.

This week we needed to send them some money so I asked Mr NQN to do it as he was on his computer at the time. I told him "Put it under 'genital wart removal'".

However he refused to do it. "They're going to think I'm paying her to get them removed from me," he explained.

"Who is they? So what?" I responded. But because he does love a prank or two, a little bit later he started laughing.

"I've got one. It's called a rusty trombone," he said. I have to admit that I didn't know that one specifically (and Dear Reader don't look it up if you're not up for something X rated!). But it was perfect and subtle enough to quell Mr NQN's embarrassment.

I messaged Nina, "He is laughing his head off. I think that means he paid you." "Hahaha I look forward to it," she replied with a laugh.

So tell me Dear Reader, where are most of your friends from? What do you mostly have in common? Do you have a similar sense of humour?

An Original Recipe by Lorraine Elliott

Preparation time: 15 minutes plus 1 hour marinating time

Cooking time: 2 hours 15 minutes

2 rack lamb ribs (also sold as lamb brisket)

6 rosemary sprigs

2 heads garlic, top and base chopped off and garlic cloves, smashed

1/2 cup lemon juice

3 cups chicken stock

1 cup mint leaves, chopped

100g/3.5ozs. sugar

1/4 cup water

1/3 cup white wine vinegar

Lamb ribs are available at larger butchers or wholesalers. You can also order these in and they are about a third of the price of cutlets (sometimes even cheaper). They are a fatty cut (hey it's lamb) so it's not for the fat phobic.

Step 1 - Remove the membrane flap from the lamb (this will be quite tough and chewy). Marinate the lamb ribs with the rosemary, garlic and lemon juice for 1 hour. Place them meat side down in a deep baking dish with 1.5 cups of the chicken stock and cover tightly with foil. Bake for 1 more hour at 140C/ 284F.

Step 2 - Remove from the oven, add 1 cup of stock and cook for another hour. Then add another 1/2 cup of stock. The lamb should be tender. Allow to cool so that it is easier to handle.

Step 3 - While the lamb is baking make the mint sauce. Place the mint leaves, sugar, water and vinegar in a small saucepan and heat until reduced and becoming syrupy.

Step 4 - Cut into ribs and place back on the dish. Brush the mint sauce on the ribs and then bake in a 200C/400F oven for 15-20 minutes or until caramelised.

Source: https://www.notquitenigella.com/2019/01/23/lamb-ribs-mint-sauce/

#read more #see more #check it out #interesting #learn more

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damagefamily7-blog · 5 years

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SPOTTED ON SHELVES: Trolli Sour Brite Crawlers Fruit & Fire

Fiery fruity candy sure are popular nowadays — Sour Patch Kids, Skittles, Starburst, Fruit By the Foot, and Fruit Gushers. Come on, Hot Haribo Bears! (Spotted by Sylvia at Dollar Tree.)

Thank you to all the photo contributors! If you’re out shopping and see an interesting new product on the shelf, snap a picture of it, and send us an email ([email protected]) with where you found it and “Spotted” in the subject line. Or reply to us (@theimpulsivebuy) on Twitter with the photo, where you spotted it, and the hashtag #spotted. If you do so, you might see your picture in our next Spotted on Shelves post.

Also, if you want to send in photos and are wondering if we’ve already covered something or if the product is old, don’t worry about it. Let us worry about it.

Here are a few posts that might interest you:

Source: https://www.theimpulsivebuy.com/wordpress/2018/10/12/spotted-on-shelves-trolli-sour-brite-crawlers-fruit-fire/

#read more #see more #check it out #interesting #learn more

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damagefamily7-blog · 5 years

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Peanut Butter Oreo Ice Cream

Heatwave shmeetwave. That's what you can say when you have a fresh batch of vegan ice cream churning in your kitchen. This Peanut Butter Oreo Ice Cream is everything your ice cream dreams are craving. Rich and nutty. Sweet and creamy. All with big chunks of Oreo cookies. This coconut milk-based ice cream has simple ingredients and can be whipped up in just a few minutes. Treat yourself to this crazy-good ice cream flavor!...

You might recognize this flavor. It is inspired by my favorite flavor of Ben and Jerry's vegan ice cream. they do a peanut butter ice cream with cookies swirled in. It is delicious and diary-free. They use almond milk. For extra creaminess, I decided to use coconut milk.

Coconut milk ice cream takes a bit more time to thaw out from the fridge, but is so supremely silky and lovely.

First you churn things..

..This part takes just 10-20 minutes. Easy!

Then you scoop into a freezer container..

Chill a bit in the freezer, then scoop to serve!.

Cookies in every bite..

Other ways I love to cool off when the heat is intense:

* Pool time * A day at the beach * Sip a smoothie - my book can help * Drink plenty of cool water - stay hydrated! (most important thing!) * Popsicles all day * Cool tees and tanks, shorts or loose comfy pants * Flip flops. I love my Reefs - I have been wearing Reefs since I was like 15. * Wash my long hair and keep it nice and wet to cool me off * Cool towel on my face * Cold shower * Frosty drinks like a watermelon frosty * Freezer grapes! (Freeze 'em, eat 'em) * ....Sprinklers, slip-n-slide or water balloon fight. Oh wait, that was when I was eight. Probably still works though!

Vaycay season is in full swing, so I will throw it back to last week, in London with super sunny weather. Of course, I wanted soup anyways, because I always crave soup when I travel. Le Pain had an awesome veggie soup! If you guys want some trip pics, check out my Instagram feed and stories.

Today's recipe is just a new fave to add to my list of DIY vegan ice cream recipes!...

* cookies and cream * blueberry cheesecake * cookie dough * matcha mint chip * mocha almond fudge * pumpkin pie * vanilla salted caramel * coconut matcha

Peanut Butter Oreo Ice Cream

By Kathy Patalsky

Published 07/06/2018

This super luxurious peanut butter and chocolate cookie ice cream is made using dairy-free coconut milk. Vegan treat for all!

Ingredients

1 can of coconut milk, fully chilled in fridge overnight

1/4 cup creamy peanut butter, salted

1 frozen banana

1/2 cup non-dairy milk, unsweetened

2 Tbsp agave syrup

1/4 tsp salt

1/2 tsp vanilla extract

Instructions

Add all the ingredients to a blender. Scoop only the white "coconut cream" part of the coconut milk - discard the thin slippery liquid in the can. Blend the mixture until smooth.

turn on your ice cream maker (use a fully chilled container -- in freezer at least overnight). Pour in the ice cream base. Add in about 1/4 cup crushed Oreo or chocolate sandwich cookies. Churn for 10-20 minutes, or until fully thickened. Add more cookies if desired.

Scoop ice cream into a freezer-friendly container. Chill a bit in the freezer, until a scoopable texture is reached. Enjoy! Tip: Remember that this ice cream, when fully chilled, will be firm and needs a good 10 minutes or so to thaw to a scoopable state.

Yield: 4 servings

Prep Time: 00 hrs. 05 mins.

Cook time: 00 hrs. 15 mins.

Total time: 20 mins.

Tags: ice cream, coconut,peanut butter,oreo,dessert,dairy-free

This is the ice cream maker I use: Cuisinart ICE-21 1.5 Quart.

Peanut butter bliss..

Silky texture with nutty accents..

Pin it for later..

Source: http://kblog.lunchboxbunch.com/2018/07/peanut-butter-oreo-ice-cream-vegan.html

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damagefamily7-blog · 5 years

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Palomas

MY FRIEND POLETT TAUGHT ME THE BEST TRICK. I’m not the best at cocktails — they seem so fiddly and require so many ingredients and then half the time they’re bitter and weird when you’re done. So I tend to stick to good ol’ champagne and orange juice. BUT Polett taught me the quickest, simplest way to make an easy Paloma and I LOVE IT and do it all the time now, so you should know it too.

I think typically palomas use grapefruit juice and club soda and that’s way too fiddly for me. This quick version uses Squirt, a grapefruit soda, to achieve the same end!

I coat the rim in lime juice and Tajín, which makes for a delicious spicy kick with every sip. This is the perfect drink for those last end of summer pool parties (don’t mind me, just over here sobbing my way back to school…). Enjoy!

One year ago: The Best Frozen Mimosas Two years ago: Fish Taco Bites Three years ago: Coconut Cream Snack Cake Four years ago: Smoked Salmon and Whitefish Salad Melts Five years ago: Gooey Carmelitas Six years ago: End of Summer Berry Cobbler Seven years ago: Black and White Croquembouche Eight years ago: Red Velvet and Oreo Kisses

Palomas

Author: Willow Bird Baking

lime juice

Tajín classic seasoning for rim of glass

1/2 cup tequila

1 1/3 cup Squirt soda

2 cups orange juice

Run a wedge of lime across the rim of two tall glasses. Place Tajín on a plate and twist the rim of the glasses into the Tajín to rim the glass. Place the lime wedge on the edge of the glass.

In each glass, pour 4 tablespoons tequila, 2/3 cup Squirt, and 1 cup orange juice. Squeeze lime juice over the top and sprinkle a little more Tajín. Serve immediately.

3.2.2925

August 20, 2018 by Julie Ruble | 0 comment

Source: http://willowbirdbaking.com/2018/08/20/palomas/

#read more #see more #check it out #interesting #learn more

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damagefamily7-blog · 5 years

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All the Stews, Soups, and Sandwiches We're Whipping Up This Month

Bonnier Corporation Privacy Policy

This policy was last updated on May 16, 2018.

At Bonnier Corporation, your privacy is important to us. This Privacy Policy applies to all of the products, services, and websites offered by Bonnier Corporation and its subsidiaries or affiliated companies (collectively, "Bonnier").

To better protect your privacy, we provide this notice explaining our privacy practices and the choices you can make about the way your information is collected and used by Bonnier.

Bonnier acts as a “data controller” for the purposes of the EU’s General Data Protection Regulation. Bonnier has appointed a Data Protection Officer for you to contact if you have any questions or concerns about Bonnier’s personal data policies or practices. The Data Protection Officer’s contact information is as follows:

Jeremy Thompson, General Counsel Bonnier Corporation 460 N. Orlando Ave., Ste. 200 Winter Park, FL 32789 [email protected]

If you have any questions about this Privacy Policy, or to check your information to verify, update or correct it, please write to us via e-mail at [email protected], or via postal mail at:

Privacy Department Bonnier Corporation 460 N. Orlando Avenue, Suite 200 Winter Park, FL 32789

You may also ask for a summary of the information that we have retained, how we have used it, and to whom it has been disclosed. For your protection, we may require that you authenticate your identity before we provide you with any information.

Note: For questions related to your magazine subscription, please visit the respective magazine’s customer service website.

An overview of the information that Bonnier may collect

You are able to take advantage of many Bonnier products, services, and websites without providing any information that personally identifies you by name, address, or other personally-identifying information. We only collect personally-identifying information when you voluntarily submit it to us.

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We take appropriate physical, electronic, and procedural measures to safeguard and protect your personal information. We use a variety of security measures, including encryption and authentication, to maintain the confidentiality of your personal information. We store your personal information on systems behind firewalls that are only accessible to a limited number of persons, each of whom is required to keep the information confidential. We also take appropriate measures to secure the transmission of sensitive personal information from your computer to the Company's computers. When you transmit sensitive personal information to us, like credit card information, we offer the use of a secure connection to our servers. To the extent you select the secure connection method or your browser supports such functionality, all credit card account information that you supply is transmitted via secure encryption technology. Regardless of these measures, no system connected to the Internet or data transmission sent over the Internet can be guaranteed to be 100% secure. We will provide notice if we become aware of any security breach that may affect any sensitive personal information pertaining to you that we have stored on our systems.

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Bonnier only collects personal information that is relevant to the purposes for which it will be used. Though we do take appropriate steps to review and update the information that we store to ensure that it is accurate, complete, and current, we also depend on you to update or correct your personal information when necessary.

You may correct or delete any or all of the personal information you have provided to us at any time. Many of our websites provide means to review and update the personal information that you have provided on that website. To inquire about personally identifiable information that Bonnier has collected about you, or about other ways to correct factual errors in that information, please send us an e-mail at [email protected]. (Note: Do not use this email address to send questions about your subscription. Instead, please visit the respective magazine’s customer service website.) To protect your privacy and security, we will take reasonable steps to help verify your identity before granting access or making corrections. We will decline to process requests where we cannot verify the identity of the requester. We may also decline to process requests that are automated, repetitive, systematic, or impractical, or that might jeopardize the privacy of others.

In some limited circumstances, such as to resolve disputes, troubleshoot problems, and enforce our policies, we may retain some of information that you have requested us to remove. Therefore, you should not expect that all of your personal information will be completely removed from our databases in response to your requests.

We only use the information we collect for purposes consistent with this policy. If we propose to use your personal information for purposes beyond that explained in this policy, we will provide appropriate notice before doing so and we will provide you with the means to opt out of those uses. We will not use your sensitive personal information for any purposes other than those described in this Policy unless we have obtained your consent.

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If you prefer not to receive e-mail communications from other companies, you may choose to remove yourself from any e-mail lists that we provide to third parties for marketing purposes by sending us an e-mail at [email protected]. You will still receive information from Bonnier and its various brands, but we will not share your address information with anyone else.

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We only want to communicate with you if you want to hear from us. If you prefer not to be contacted at all, you may opt out of receiving any communications from us at any time by notifying us at [email protected]. You may also notify us by sending mail to the following address:

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In all requests, please tell us what communications you would like to opt out of, what means we have been using to contact you (such as your e-mail or postal address), the date of your request, and a way to reach you in case we need to personally contact you in an effort to comply with your request. We reserve the right to send you certain communications, such as technical alerts, without offering you the opportunity to opt out of receiving them.

Enforcement and Compliance with this Privacy Policy

We take our Privacy Policy seriously and we regularly review our own compliance with this Policy. If you have any questions or concerns about this Policy, or if you think that we have used your personal information in a manner inconsistent with this Policy, please contact us at:

Privacy Department Bonnier Corporation 460 North Orlando Ave., Suite 200 Winter Park, FL 32789

If we receive a complaint from you, we will contact you in an attempt to address your concerns. If we are not able to resolve a complaint, we will participate in appropriate independent recourse mechanisms as necessary.

Bonnier Corp. Website Data Disclosure

This policy was last updated on May 25, 2018

Bonnier Corp. and its brands use cookies to identify your individual device so that we and our third-party partners can efficiently target you with content and advertisements that will be relevant to you, based on the pages you visit on our site(s) and other websites across the internet.

Bonnier may collect information such as the type of browser you use, your operating system, your IP address, the type of device you are using to access the site, and the domain name of your Internet Service Provider. This information, by itself, does not permit individual identification, meaning that you will remain anonymous. However, if you elect to provide us with personally-identifying information during your visit, that information may be linked to your IP address, or to your email address where we may have that on file through other Bonnier Corp. products or services.

When you visit our websites, we and our third-party partners send cookies — small, removable data files – to your computer. We use cookies to uniquely identify your browser, which allows us to enhance and personalize your online experience at Bonnier websites. For example, cookies allow us to recognize you when you return to a website and present relevant content to you when you visit. Most browsers are initially set up to accept cookies, but you can configure your browser to warn you when cookies are sent, or to refuse all cookies. Some of the features and services of Bonnier websites may not operate properly if your cookies are disabled. Cookies, by themselves, do not provide us with any personally-identifying information.

On our websites, we may also use tiny graphic images called pixel tags, web beacons, or clear gifs. These tiny images help us to analyze our users' online behavior and collect other data, such as page views or advertising responses. Pixel tags also allow us to send you email in a format that you can read, and let us know when you have opened an email message from us. Pixel tags may also be used to deliver cookies. Some of our websites also use third-party advertising companies to serve ads when you visit. These companies may use non-personally-identifying information about your visits to this and other websites in order to provide advertisements about goods and services of interest to you.

We work with reputable third parties that provide data tracking and collection technologies in order to:

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Deliver and track email communications;

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Source: https://www.saveur.com/consent.php?redirect=https%3a%2f%2fwww.saveur.com%2fwhats-cooking-in-september-2018%3fdom%3drss-default%26src%3dsyn

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damagefamily7-blog · 5 years

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The Scoop on K’Far, Mike Solomonov’s New Philadelphia Restaurant

Mike Solomonov and Steve Cook are opening an Israeli bakery and cafe in the Harper, the luxe new apartment building going up at 19th and Chestnut. The restaurant, K’Far, will bring 2018 James Beard Award winner Camille Cogswell over from Zahav. It opens in June.

Kfar is the Hebrew word for village.

“The first job I ever had in a kitchen was scrubbing sheet trays in a bakery in Israel, in a town called Kfar Saba,” Solomonov said during a tour of the property. “We’re going to feature pastries and baked goods by the world-famous Camille Cogswell, and we’ll be featuring iconic dishes that I grew up with, that to me tell the story of Israeli cuisine, probably better than what everyone thinks — not falafel and shawarma and hummus.”

K’Far, at 110 S. 19th Street, will be an all-day restaurant, with coffee from Ox and sweet and savory baked goods during the day, like rugelach and burekas. Cogswell’s burekas are almost as good his grandmother’s, Solomonov jokes. The dinner menu will be from another Zahav chef — they’re holding off on revealing who is heading to K’Far just yet. “We’re going to be doing really smart — a little bit more sophisticated — cooking. We’re going to be showing another facet of Israeli cuisine,” Solomonov says of the dinner service.

Chocolate rugelach from Camille Cogswell

Eater

The dinner menu will make good use of the restaurant’s hearth oven, and be designed with the option of stopping in for a glass of wine and small plates, as opposed to Zahav’s more formal setup, Solomonov says — “It’s going to be sick,” he promises.

James Beard Award winners Solomonov and Cook, who also have Abe Fisher, Dizengoff, the Rooster, Goldie, and Federal Donuts, are again partnering with Pearl Properties, the developer behind the Harper. The building is 25 stories, with an underground garage.

K’Far, which will be on street level and accessed through the lobby, is about 2,000 square feet. Look for outdoor seating on a patio tucked in next to the building.

A sneak peek at Camille Cogswell’s feta-filled burekas

Eater

As for the rumors Solomonov and Cook were opening an Israeli bakery at 12th and Sansom next to Fergie’s Pub: They’re are still planning something for that property, but it’s definitely not going to be a bakery.

They’re heading to Israel next week, with Cogswell and Goldie’s Caitlin McMillan. Cogswell says it’s her first time visiting the country, and she can’t wait to try all the foods she’s spent three years making at Zahav.

Camille Cogswell at the Harper

Eater

Take a look at the renderings for an idea of what K’Far will look like when construction is complete:

Eater Philly

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Source: https://philly.eater.com/2019/2/5/18212104/michael-solomonov-steve-cook-zahav-rittenhouse-restaurant-kfar-opening-philadelphia

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damagefamily7-blog · 5 years

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Smashed Chickpea Salad Sandwiches

Late the other night we arrived home from a week-long stay on the big island of Hawaii. Oliver promptly fell asleep in the car ride home (of course, after not sleeping through the duration of our 12 hour travel day), and Sam and I were starving so we stopped at the store for a frozen pizza, got O into bed and brought the luggage upstairs, and sat quietly at the dining room table listening to the spring rain sharing a few slices. It wasn’t great pizza, and it followed not great airport sandwiches, and all I could think about was how excited I was to get in the kitchen and make something great. Something with protein that felt nourishing and tasty — that all of us would eat and love. So instead of tackling the piles of vacation laundry today (so. much. ketchup), I headed to the store to pick up a few things to make a springtime chickpea salad — great as a sandwich filling or dip, and the perfect antidote to too much starchy food on the road.

While spending time in Hawaii, sandwiches were our lunchtime savior: we were on the East side for the first half of our trip, staying at a farmhouse situated near the Hawaiian Vanilla Company. There’s a great natural grocery store in nearby Honokaa where we often stocked up for dinner provisions, and a good spot for acai bowls in the morning, but lunch often found us out and about so we relied on peanut butter and jelly or turkey and cream cheese sandwiches. Both felt bland and dull but simple to execute, and on long sightseeing days, that’s really the best you can hope for.

Back home, it was time to add some color, crunch and a little acid to the mix. Our sandwich game needed some help. This morning Oliver went to his Aunt Christa’s for the day so we could catch up on work and settle back in, and I mashed up a can of chickpeas, cut up some herbs, grated carrots, chopped celery and pickles, and squeezed a fresh lemon into a bowl. Good things were happening.

Because I’m hanging onto vacation mode just a bit longer, I decided to put a few Tim’s potato chips in my sandwich for extra crunch. Sam thought I’d lost my mind until he tried it: elevated sandwich game accomplished. Now, onto the next great thing. See you back here soon.

Sponsored by

This post is sponsored by Tim's Cascade Snacks. As always, all opinions are my own. Thank you so much for supporting the brands that help me do what I love!

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While this isn’t the sandwich I’d choose to pack for a long trip (it’s a little messy — in the best possible way), it’s a great vegetarian go-to and is sure to elevate your sandwich game at home. I love serving these with a few potato chips inside the sandwich for extra crunch, but if you’re not much of a sandwich person, you could always forego the bread and fold in some leftover cooked grains or even pasta to make this a filling salad on its own.

Ingredients

1 15-ounce can chickpeas, drained and rinsed

1/4 cup diced celery

3 tablespoons diced dill pickles

1 medium carrot, grated (about 1/3 cup)

1 tablespoon finely chopped shallot (from 1 small shallot)

2 tablespoons mayonnaise (or vegan mayonnaise substitue)

1 teaspoon stone ground mustard

2 tablespoons lemon juice

3 tablesoons chopped fresh parsley

2 tablespoons chopped fresh dill

1/2 teaspoon kosher salt

1/4 teaspoon turmeric (for color; optional)

1/8 teaspoon groung black pepper

Arugula or baby spinach, for serving

Tim’s Salt and Vinegar potato chips, for serving

Instructions

In a medium bowl use a fork or potato masher to mash the chickpeas. You’re looking for a chunky texture – it’s ok if you have some whole chickpeas remaining but you want to avoid an extremely overmashed texture (like hummus).

Add the celery, pickles, carrot, shallot, mayonnaise, mustard, lemon juice, chives, parsley, dill, salt, turmeric and pepper. Mix well. Taste and adjust the seasoning as desired, adding additional salt or pepper as needed.

Lay two slices of bread on a flat surface and arrange a flat layer of spinach on one slice. Spread chickpea mixture on top of spinach. Pile a handful of potato chips on top, and place remaining slice of bread on top of chips. Press firmly to marry all the sandwich fillings.

Source: http://asweetspoonful.com/2018/05/smashed-chickpea-salad-sandwiches.html

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damagefamily7-blog · 5 years

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scented madeleines de commercy

When you are have a craving, at least in my mind, you should satisfy it, if not you'll be thinking about more and more and more. Madeleines were on my mind all week, they go superb with tea and coffee. The best part they're exceptionally simple to make and cute. This is a recipe from Julia Child's book which really needs no changing and the only thing I did was introduce new flavors. I've been wanting to play with perfumes more and more this year and this heavenly mix is hard to pin down as one scent so I'm going to go with "scented Madeleines". I used a metal mold that I found at a thrift store in North Carolina many years ago.

Book updates this week:

San Francisco: October 2 (which is also my book launch day) - I will be at Omnivore Books chatting with my good friend and mentor, John Birdsall who also wrote the foreword to my book.

October 4th: (Details coming soon) - Season book dinner at the amazing Camino Restaurant in Oakland. Save the date, you'll get to taste food from the book cooked the Russell Moore.

Season was also just listed by the one and only, cookbook author Paula Forbes in her shortlist for Fall 2018! This is what she wrote "If this book is anything like Sharma’s column for the San Francisco Chronicle, we can expect plenty of great recipes for big, fresh flavor in relatively simple packages. Deviled eggs with tahini and za’atar! Caprese salad with tamarind dressing! Pair these with Sharma’s own dreamy, moody photography, and you’ve got a looker of a cookbook that you might (gasp!) actually use."

Also if you love cookbooks, sign up for her newsletter, she always shares news on what's happening!

"scented" les Madeleines de Commercy (From Julia Child's Kitchen - First Edition, Julia Child)

makes 2 dozen

ingredients

2 large eggs, beaten in a 1-cup measure

2/3 cup fine baking sugar

1 cup all-purpose flour + 1 Tbsp for the molds

1 stick (4 oz) unsalted butter + 1 1/2 Tbsp for buttering the molds

zest of one orange

seeds from 4 green cardamom pods, ground

1/4 tsp fine sea salt

2 Tbsp pandan/kewra water ( I use the Dabur brand that I pick up from my Indian grocery store)

1/4 cup confectioner's sugar to dust the cakes (optional)

NOTE: Bring all ingredients to room temperature before beginning. You can also prewarm them in an oven at 100F. The reason for doing this is so the butter doesn't congeal if it hits anything cold which is very important.

Add the eggs, sugar and 1 cup of flour in a large mixing bow and beat with a wooden spoon until you get a stiff, heavy cream like consistency. Cover and let sit for 10 minutes.

In the meantime melt the ALL the butter over medium-high heat in a small saucepan and swirl slowly and carefully until all the solids start to turn brown. Remove from heat. Take out 1 1 /2 Tbsp and add that to a small bowl with the 1 Tbsp of flour. Mix and keep aside.

To the butter in the saucepan, add the orange and cardamom and let it sit for about 8 to 10 minutes until it cools but is still liquid.

After the batter has rested 10 minutes, add the salt, pandan water and the seasoned browned butter with all the solids in the saucepan. Mix with the wooden spoon until combined and smooth. Cover the bowl with plastic wrap and let it rest for at least 1 hour or overnight in the refrigerator.

To bake the madeleines:

Preheat the oven to 375F.

Using a pastry brush, grease the molds with a very thin coating of the flour-butter mixture. If clumps stick to the bottom then thin it out with the brush. Fill a generous tablespoon of the rested batter in the center of each mold and avoid the temptation to flatten it out. You want the "hump" with these madeleines and this will help that. The batter will also spread and fill the molds as it melts. Bake for about 14 to 15 minutes. They will be slightly brown on the edges and will shrink away from the sides of the molds. Unmold onto a wire rack to cool and repeat with the remaining batter (assuming your pan holds a dozen cakes). Cool and wrap airtight. These can also be frozen. You can dust them with a little confectioner's sugar before serving.

Source: http://www.abrowntable.com/home/scented-madeleines-de-commercy

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damagefamily7-blog · 5 years

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Your favorite Easter jelly bean just got a major upgrade

Your favorite Easter jelly bean has received a major upgrade. Ahead of the 2019 holiday season, Starburst is rolling out new Starburst Jelly Beans Duos, featuring two flavors in each bean. No need to mix together a blueberry bean and a strawberry bean for a funky combination — these candies do the hard work for you.

Surprising Facts About Your 20 Favorite Candy Brands

We’re seeing the double-flavored beans online via Target, Amazon and other stores. Instagram user @candyhunting reports finding them in person at CVS, Target and Walmart.

You may have already seen Starburst Duos in regular square Starburst candy form. The candy brand trumpeted them on its Instagram account this Valentine’s Day, joking that the treats were like “those couples who are so close they become one.”

But those candies had only two half-and-half varieties. Some were half strawberry-half watermelon and some were half blueberry-half lemonade. The jellybean mixes go well beyond that, with fancifully named flavors including grape-ade, tropical cherry splash, razzin’ watermelon, strappleberry, peach-a-palooza and banana berry blast.

Easter baskets can brim over with new treats this spring, from Easter egg Oreos to this cute IKEA flat-pack chocolate bunny. And we're excited to see how these new products rank among the best Easter candies of all time.

Source: https://www.thedailymeal.com/eat/starburst-duo-jellybeans/032519

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damagefamily7-blog · 5 years

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Green Chile Cheese Stuffed Chicken Breast

September 4, 2018by: Christina Lane

Cheese stuffed chicken breast with Hatch green chiles, sharp cheddar, and cream cheese is so flavorful with such few ingredients!

This post is sponsored by the National Frozen and Refrigerated Foods Association, also known as NFRA. See EasyHomeMeals.com for more recipes & tips.

If it seems that I slipped and fell into a roasted green chile patch, well, I did. While I resisted the 25-pound box at the market, I did fall for the 5-pound package of fresh roasted Hatch green chiles.

We’ve been making green chile chicken stew. We’ve been making my turmeric macaroni and cheese with a 1/2 cup of green chiles stirred in. And now, we’re making cream cheese stuffed chicken breast with chiles and sharp cheddar!

I just can’t help myself when a grocery store goes above and beyond to roast fresh chiles for me! I’m a picky grocery store shopper, and after I scan the produce section, I hit the frozen food and dairy aisles. I rely on refrigerated and frozen foods to round out my weekly meal plan.

Since spicy green chiles were in almost every recipe for the week (including this green chile cheese stuffed chicken breast recipe), I grabbed some cream cheese to cool things down.

My family goes through at least 2 packages of cream cheese a week. My daughter loves it on bagels, I love making a quick veggie dip with it, and it’s the foundation of one of my most popular recipes: engagement chicken pasta.

Cream cheese is one of my favorite dairy products to use to bring creaminess and tanginess to a dish, and I love that Philadelphia Cream Cheese only has 5 simple ingredients. It’s just milk, cream, salt, a thickener, and cheese culture. So simple, and so good!

I have a few tips when making cheese stuffed chicken breast:

First, be careful not to cut all the way through your chicken breast–just cut a slit or pocket for stuffing.

Instead of aiming for the middle when slicing your chicken breast open, aim for cutting it about one-third of the way from the top. The lower two-thirds of the chicken will help hold the filling inside. See the photo for reference.

Yes, some of the cheese mixture might leak out of the chicken while it bakes. Let it cool for a few minutes after it comes out of the oven, and then push it back in place.

I recommend cooking this baked stuffed chicken breast recipe in a non-stick, oven-safe skillet. If your skillet isn’t oven-safe, you can transfer the chicken to a baking dish that is lined with parchment paper after searing it on the stove.

The cheese filling leaks much less in this recipe because we first sear the chicken on the stove, and then transfer it to the oven for a quick bake. This allows us to have the nice, golden brown crust that we love. Plus, a quick trip in the oven ensures the chicken gets to the proper temperature (165-degrees Fahrenheit; check with a thermometer, ok?)

Can you freeze this baked stuffed chicken breast recipe ahead of time?

Yes, you can absolutely stuff these chicken breasts, wrap them carefully in plastic wrap, and freeze for future use. They take nearly 24 hours to defrost, so pull them out the night before you want to bake them. They might take a few extra minutes in the oven if the center is still frozen, so use a thermometer to ensure they reach 165-degrees Fahrenheit before serving.

I used green chiles labeled ‘spicy’ because it makes these cheese stuffed chicken breasts taste like a big jalapeño popper, but if spicy food isn’t your thing, use mild chiles. This dish is great either way, honestly.

It’s hard to decide exactly how many servings this recipe makes. It uses two large chicken breasts, but I like to split one of these cheese stuffed chicken breasts with my husband. They’re great leftover, though.

For a side dish, I like rice cooked with even more chiles and cilantro, or a light salad.

Green Chile Cheese Stuffed Chicken Breast

Christina Lane

Yields 2 chicken breasts

Cheese stuffed chicken breast with cheddar, green chiles, and cream cheese. Serves two.

20 minPrep Time

25 minCook Time

45 minTotal Time

Ingredients

2 large boneless, skinless chicken breasts

1/2 of an 8-ounce package of Philadelphia Cream Cheese, softened

1/2 cup diced fire-roasted green chiles (or 1 4.5-ounce can, drained)

1/2 cup grated sharp cheddar cheese

salt

freshly ground black pepper

ground chipotle powder, optional

1 tablespoon unsalted butter

Instructions

Preheat the oven to 425. If your skillet isn’t oven-safe, line a small baking dish with parchment paper.

First, using a small sharp knife, cut a pocket in each chicken breast. Aim about one-third of the way from the top of the breast, and cut horizontally, being careful not to cut all the way through. Repeat with the other chicken breast.

In a medium bowl, stir together the Philadelphia cream cheese, chiles, and cheddar. Stir very well to break up the cream cheese. Add a big pinch of salt and a few grinds of black pepper and stir again.

Divide the cream cheese mixture in half, and stuff each into the pocket you cut in the chicken. You can use a toothpick to pin the chicken closed, but it doesn’t matter too much.

Sprinkle the top of the chicken breasts with salt, pepper and chipotle powder (if using).

In a small non-stick skillet, melt the butter over medium-high heat.

Place the chicken top-side down, and sear for 4-5 minutes, until a golden-brown crust forms. While it cooks, season the bottom of the chicken breasts in the pan with salt, pepper and chipotle powder.

Flip the chicken and cook on the other side for 4-5 minutes.

Move the skillet to the oven (if your skillet isn’t oven-safe, gently move the chicken breasts to the oven dish). Bake for 10 minutes, and test the temperature in the thickest part of the chicken—it should register 165-degrees F. If not, return to the oven for 3-5 minutes more, and test again.

Let the chicken cool in the skillet (or pan) for 5 minutes—this helps the filling somewhat solidify and makes it easier to serve. If the filling melted out of the chicken breast, push it back into place, and serve.

7.8.1.2

2027

https://www.dessertfortwo.com/cheese-stuffed-chicken-breast/

Source: https://www.dessertfortwo.com/cheese-stuffed-chicken-breast/

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damagefamily7-blog · 5 years

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Easy Baked Ziti with Sausage

Home > Recipes by Category > Pasta > Easy Baked Ziti with Sausage

This easy Baked Ziti recipe includes sausage and tons of cheese! It’s perfect for feeding a crowd and can easily be prepared ahead of time. Omit the sausage for a fantastic vegetarian meal. This is, hands down, the BEST baked ziti recipe and it’s guaranteed to become a staple at your family dinners! [Recipe video included below.]

I have been making this baked ziti recipe for well over 10 years now and it has become one of my favorite go-to pasta dishes. Not only do I make it throughout the year, but it’s also a staple at our family’s Christmas Eve dinner each year. I’ve always adored baked pasta, and this is by far my favorite version… it’s full of Italian sausage and mozzarella and Romano cheeses.

If you love pasta and comfort food, this baked ziti recipe will be right up your alley.

How Do You Make Baked Ziti?

This is one of my favorite standby recipes for nearly any occasion because it’s so incredibly easy to throw together, especially if you have a habit of keeping some sauce in the freezer or a jar of your favorite store-bought sauce in the pantry. There are only a few steps:

Boil a pound of ziti pasta.

While the pasta is boiling, cook the sausage.

Put both in a large bowl with sauce, cubed mozzarella cheese, and Romano cheese.

Pour it all into a casserole dish and top with shredded mozzarella and more Romano cheese.

Cover and bake for 45 minutes, then uncover and bake until the top is browned and bubbling.

I top the baked ziti with shredded mozzarella (always shredded off the block, never pre-shredded cheese!), but the key to the super cheesiness of this baked ziti isn’t just the cheese on top, but I cut a block of mozzarella cheese into very small cubes and mix it into the pasta, which creates little pockets of gooey cheese throughout the pasta.

Can You Prepare Baked Ziti Ahead of Time? Can it Be Frozen?

Yes and yes! I do this ALL the time.

You can assemble the baked ziti the day before you plan to bake it, just be sure to cover it with plastic wrap or foil (if you use plastic wrap, take that off and replace with foil before you bake!). I typically take it out of the refrigerator when I start to preheat the oven so some of the chill comes off of it, but you may find that you need to add an extra 10 minutes or so to the covered bake time to account for it being refrigerated.

To freeze it, I recommend covering the pan with plastic wrap AND aluminum foil to keep it as fresh as possible (again, just be sure to remove the plastic wrap before eventually baking). You can freeze it for up to 3 months, then thaw in the refrigerator overnight and bake as directed.

More Baked Ziti FAQ

Is penne the same as ziti? Does it matter what type of noodles I use? Penne and ziti are super similar tube shaped pastas, but penne has little ridges, while ziti is smooth. Penne is a little bit of a denser, heavier pasta. You can substitute your favorite tube-shaped pasta in this recipe.

What kind of sauce should I use? I typically use my favorite meat sauce recipe, a batch of which is always in the freezer. You can omit the meat from that recipe if you’d like, or use your favorite store-bought sauce (I’ve done that in a pinch, too!). The type doesn’t matter, totally personal preference – marinara, meat sauce, roasted garlic, vodka sauce, arrabbiata, etc… choose your favorite!

I don’t like Romano cheese, can I use Parmesan instead? Yes, absolutely!

Can I add vegetables? Of course! I would recommend cooking them prior to adding them to the ziti mixture so that they don’t release too much moisture and make the dish watery.

Why is my baked ziti dry? This is a case of not enough sauce. If you use a very thin sauce, like marinara, you may find that you need to add more to ensure that all of the ingredients are coated. Also, if you plan to freeze the baked ziti, you should add an extra ½ cup of sauce, as I’ve found that baked ziti made after being frozen can be a little on the dry side, so now I add more sauce initially if I know I’m going to freeze it.

Why is my baked ziti watery? There could be a couple of culprits. Be certain that you drain your pasta well before mixing it with the other ingredients. Make sure you are not using fresh mozzarella, as it has a very high water content and will release a ton of moisture into your dish. Also, if you added vegetables, see my note above about cooking the vegetables prior to adding to the dish.

This baked ziti recipe is the perfect dish for cozy fall dinners, holidays with lots of family, or for stashing away in the freezer if you (or someone you know) is expecting a little bundle of joy.

Throw in a salad and either crusty bread or garlic bread and you have a fantastic meal!

If You Like This Baked Ziti Recipe, Try These:

One year ago: No Bake Funfetti Lush Dessert Four years ago: DIY: Homemade Ranch Seasoning Mix Five years ago: Thai Peanut Cabbage Slaw Six years ago: DIY: Homemade Yellow Cake Batter Mix

Watch How to Make Easy Baked Ziti:

Easy Baked Ziti with Sausage

Yield: 6 to 8 servings

Prep:30 minutes

Cook:1 hour

Total:1 hour 30 minutes

This easy Baked Ziti recipe includes sausage and tons of cheese! It’s perfect for feeding a crowd and can easily be prepared ahead of time.

Ingredients:

1 pound ziti pasta

1 pound sweet Italian sausage

3 cups (675 grams) your favorite spaghetti sauce

1 cup (113 grams) grated Romano cheese, divided

8 ounces mozzarella cheese, diced small (¼-inch)

4 ounces mozzarella cheese, shredded (about 1 cup)

Directions:

Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish; set aside.

Cook pasta to al dente according to the package directions. Drain and put into a large bowl.

While the pasta is boiling, cook the sausage in a large skillet over medium heat until cooked through.

Remove the sausage from the pan with a slotted spoon and add to the bowl with the pasta.

Toss the pasta and sausage with the sauce, sausage, ½ cup of the Romano cheese, and the diced mozzarella.

Pour the mixture into the baking dish, sprinkle with the remaining ½ cup Romano cheese and the shredded mozzarella. (Make-Ahead Note: At this point, you can tightly cover the pan with foil and refrigerate for up to one day or freeze for up to 3 months. If frozen, place in the refrigerator the day before you plan to bake and then bake according to the directions below.)

Bake, covered, for 45 minutes, until heated through and the cheese is melted. Uncover, increase the oven temperature to 375 degrees F, and bake for an additional 15 to 20 minutes until sauce and cheese are bubbling.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Update Notes: This recipe was originally published in May 2007. Updated in September 2015 with new photos. Refreshed in August 2018 with more new photos, a video, and extensive recipe tips.

Source: https://www.browneyedbaker.com/baked-pasta/

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