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smellbus1-blog · 6 years ago

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What You're Cooking: The Most Popular Posts of 2018

It's been an exciting year here at Serious Eats. Though we said a few sad farewells to members of the Serious Eats family, we also welcomed a host of new talent. Regular readers will have noticed the additions of culinary editor Sasha Marx and editorial assistant Elazar Sontag, but we've also been joined by several behind-the-scenes players: Video editor John Mattia, video producer Joel Russo, and designer Maggie Lee have all been essential to making Serious Eats look and feel the way it does. Our fearless new office manager, Grace Chen, keeps us in line (not always an easy job) and makes sure we always have enough snacks (they go very quickly). You can check out the whole Serious Eats team if you want to give some faces to our names.

But enough about us. Over the past year, the site has garnered millions of pageviews from millions of users like you. As we dig into testing recipes and editing features for the new year, we're also revisiting the most popular dishes, techniques, and guides of 2018. From mastering Italian cuisine to perfecting your brownies (it's possible), here are the posts you clicked on and cooked from most.

[Video: Serious Eats Team]

It's no surprise that toum was one of your favorite recipes this year. The creamy and powerfully garlicky spread, a staple of Lebanese cuisine, tastes good with just about everything. Like mayonnaise, toum is an emulsion of oil and water, but where mayo is stabilized with an egg, toum relies on the emulsifying powers of garlic. Use it as a marinade for chicken, a spread for sandwiches, a soup-enhancer, or pretty much anything that can benefit from a dose of creamy texture and garlicky flavor.

Toum Is the Garlicky Eggless Mayo That Goes With Everything »

[Photograph: Emily Dryden]

There are few things easier to make or more delicious to devour than a chocolate chip cookie, but this enormous chocolate chip skillet cookie might just be one of them. Classic chocolate chip cookie dough baked in a cast iron pan gets crisp around the edges, and a few teaspoons of malted milk powder impart an extra layer of rich, toasty flavor. The only thing better than an enormous slice of this cookie is a warm slice topped with an equally huge scoop of ice cream.

The Skillet Cookie: Yet Another Reason to Love Cast Iron »

[Photograph: Vicky Wasik]

Steak au poivre is usually the kind of dish you order at an old-school French restaurant—those peppercorn-encrusted, medium-rare steaks topped with creamy, peppery sauce can be hard to replicate at home. Thanks to Daniel's recipe, though, we can all make steak au poivre that's just as good, if not better, than the one at our favorite French bistro. Think one pan, perfectly tender and pink meat, and a rich, crème fraîche–laden sauce, no hassle required.

For Killer Steak au Poivre, Divide and Conquer »

[Photograph: Vicky Wasik]

These quick broiled shrimp with harissa and beer are as easy as they are flavorful. The harissa, a punchy North African chili paste, plays a main role in this dish, pairing perfectly with butter and slightly bitter and hoppy beer. After the shrimp are tossed with the beer-harissa mixture, they're spread on a sheet pan and broiled for just a few minutes. It's a meal as good for a fancy party as it is for a quick weeknight dinner.

20-Minute Broiled Shrimp With Harissa and Beer, No Plate Required »

[Photograph: © Kelly Puleio 2018, resized for publication]

We've spent the last year quenching our thirst with this refreshing and spicy cocktail. Smoky mezcal is balanced by fresh lime juice, fresh ginger juice, and just a few drops of sesame oil. While adding sesame oil to a cocktail may sound bizarre, it adds a nutty, savory note.

Ginger and Sesame Combine in This Spicy-Tart Mezcal Cocktail »

[Video: Serious Eats Team]

Stella said it best: "Brownies get no respect." So this year, she did a public service and created a recipe that deserves nothing but the highest praise. Brown butter adds a nutty richness to the chocolate flavor, and foamed eggs lighten the batter. Genius tweaks include the extra cocoa powder, which replaces some of the flour, and the aluminum pan that helps the brownies bake quickly and evenly. We're sure these brownies will keep getting the respect they deserve. (For something a little more shelf-stable, check out her DIY brownie mix!)

Make Better Brownies With Brown Butter (and Double the Chocolate) »

[Photograph: Vicky Wasik]

It seems like 2018 was the year of Instant Pot everything. People used their multi-cooker to make cake, yogurt, and even bread. But an Instant Pot isn't the right tool for everything. It has certain functions that work better than others, and there are definitely some dishes best made more traditionally. Here, Daniel goes into depth, expanding on exactly what your Instant Pot is and isn't good for.

How to Really Use an Instant Pot and Other Multi-Cookers »

[Photograph: Vicky Wasik]

There's no kitchen tool more important than your chef's knife. And yet, it's common to end up at a friend's house and find that every knife in their drawer has about as much edge as an antique butter knife. A chef's knife is what you'll use to dice onions, smash garlic, and butcher meat, so you should have the best one possible. We extensively tested 27 chef's knives and rounded up our top picks. No more dull, chipped, awkwardly weighted knives for you.

The Best Chef's Knives »

[Photograph: Vicky Wasik]

This was the year you put your can opener to the side and tackled dried beans. Sure, canned beans are convenient, but when it comes to flavor and texture, they can't compete with their freshly cooked counterparts. Here, we guide you through all the most pressing bean-related questions: Should you soak them? Salt them? What should go in the pot? When are they done? Follow Daniel's advice and you'll have fresh beans on-hand whenever you want them.

How to Cook Dried Beans »

[Photograph: Vicky Wasik]

Congratulations, you mastered Italian cuisine this year! Or at least, you got started. In our guide to cooking the most fresh and flavorful Italian fare, we go over everything from choosing the right produce (go to the farmers market, and cook with the seasons), to how you should be approaching tomato sauce, pasta, ragù, risotto, and artichokes. As you get more comfortable with these tips and techniques, we have all the Italian recipes you'll need to show off your newfound abilities.

The Essential Steps to Mastering Italian Cuisine »

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/roundups/top-posts-2018

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smellbus1-blog · 6 years ago

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Brown Butter Pizookie

This post is sponsored by Swell Foods. All opinions are my own and I only work with brands I love and trust to bring you the very best!

Gooey and rich Brown Butter Pizookie topped with ice cream and chocolate syrup is the perfect dessert for cookie dough lovers!

Brown Butter Pizookie Recipe

I love pizookie! If you’re asking yourself what on earth I’m talking about, let me fill you in! Pizza + Cookie = Pizookie! You bake cookie dough in a cast iron or a cake pan and then top it with ice cream when it’s hot out of the oven! The ice cream melts all over the cookie and it’s the most perfect combination. Some people like to half bake their cookies so thats it’s nice and gooey inside. Either way, it’s my favorite dessert! I got my husband to marry me because I always had pizookie stuff on hand! But this last week I wanted to find a way to make it even better, so I jumped on the brown butter train and made a Brown Butter Pizookie! This. Is. Incredible. Thanks to the lovely people at Swell Ice Cream for inspiring me to make an ice cream dessert to cool off from these hot summer days!

What is Brown Butter and How do you Make It?

To make this decadent Brown Butter Pizookie we need to make brown butter. It’s called brown butter because after you’re done cooking the butter over the stove it’s more of a brown caramel color! You’re basically cooking off some of the water in the butter and when it evaporates it turns a darker color. Place your butter in a sauce pan over medium heat. Constantly stir so that it cooks evenly. It will melt, then bubble, and then foam. Once it starts foaming is when you’ll want to watch it like a hawk! You don’t want it to burn! There are variations on how much you can brown your butter so if you’re worried you can pull it off early. I like to cook mine until it smells sort of like caramel corn (some people say it smells nutty). Pull it off the heat and pour it into a different bowl to stop the cooking!

If you look at a spoonful of the brown butter you can see little speckles in it! Make sure you let it cool before adding it to your cookie dough! You don’t want to cook your eggs!

Is Baking with Brown Butter Better?

I won’t say it’s necessarily better, but it does create a very different taste. It’s richer and fuller in flavor. A lot of people brown their butter for rice crispies and other cookies. I LOVED these cookies. My husband and I both flipped out when we first tried them because browning the butter totally changed how they tasted. This Brown Butter Pizookie is our new go-to dessert for date nights!

A little trick… sprinkle some coarse salt on top of your Brown Butter Pizookie before it goes into the oven. It creates awesome layers of flavor!

The Best Dessert with Ice Cream

I love ice cream. Ever since I can remember I have been sneaking into the freezer and filling up a bowl, glass, mug or anything with big scoops and then snuggling up with a blanket to enjoy it. Over the last few years, healthier ice cream has become more popular. Swell, the Next Wave of Ice Cream to the rescue! It has more protein than any other ice cream on the market! Low- fat, low-calorie, lower sugar and clean! No preservatives or artificial colors in these cute little cartons! If you’re wondering what grocery stores carry Swell Ice Cream check out their store locator! I have been loving trying all of their fun flavors like salted caramel crunch and mint chip! Yum! There’s even an iBotta coupon in their shopping app!

The chocolate syrup is totally optional, but I just couldn’t resist for the photos!

Brown Butter Pizookie

Gooey Brown Butter Pizookie for Cookie Dough Lovers

Ingredients

1 cup butter unsalted

2 1/4 cup flour

1 tsp baking soda

1/2 tsp salt

1 1/2 cup brown sugar

1/4 cup sugar

1 egg large

1 egg yolk large

2 tsp vanilla extract

2 Tbsp milk

1 1/4 cup chocolate chips

coarse salt for sprinkling

1 scoop Swell Ice Cream

Instructions

1. Place butter in a small sauce pan over medium heat. Stir constantly. Butter will melt, then bubble and then foam. Once it is foaming watch carefully to not let it burn! Once it smells nutty (mine smelled like caramel corn) remove from heat and pour into a different bowl to stop it from cooking. Let cool for 5-10 minutes.

2. Combine flour, baking soda and salt in a bowl. Set aside.

3. When the butter is cool enough to touch with your finger, beat butter and sugars (brown and granulated) in a stand mixer. Add egg and egg yolk one at a time. Scrape down the sides of the bowl as needed. Add vanilla extract and milk.

4. Slowly add in dry ingredients and then chocolate chips.

5. Let dough chill in the fridge for 2-3 hours. Don't skip this step!

6. Preheat oven to 350 degrees and press cookie dough into pizookie pans. You can use cake pans, cast iron pans or even a casserole dish to feed a bunch of people! Sprinkle coarse salt on top and bake for about 10 minutes for small dishes! Larger pans will take more time!

7. Top with scoops of Swell Ice Cream! Enjoy!

Digital coupon on the ibotta shopping application can be redeemed three times at time of purchase for a total redemption value of $3.00.

This is a sponsored conversation written by me on behalf of Swell Foods. The opinions and text are all mine.

This post is sponsored by Swell Foods. All opinions are my own and I only work with brands I love and trust to bring you the very best!

Gooey and rich Brown Butter Pizookie topped with ice cream and chocolate syrup is the perfect dessert for cookie dough lovers!

Brown Butter Pizookie Recipe

I love pizookie! If you’re asking yourself what on earth I’m talking about, let me fill you in! Pizza + Cookie = Pizookie! You bake cookie dough in a cast iron or a cake pan and then top it with ice cream when it’s hot out of the oven! The ice cream melts all over the cookie and it’s the most perfect combination. Some people like to half bake their cookies so thats it’s nice and gooey inside. Either way, it’s my favorite dessert! I got my husband to marry me because I always had pizookie stuff on hand! But this last week I wanted to find a way to make it even better, so I jumped on the brown butter train and made a Brown Butter Pizookie! This. Is. Incredible. Thanks to the lovely people at Swell for inspiring me to make an ice cream dessert to cool off from these hot summer days!

What is Brown Butter and How do you Make It?

If you look at a spoonful of the brown butter you can see little speckles in it! Make sure you let it cool before adding it to your cookie dough! You don’t want to cook your eggs!

Is Baking with Brown Butter Better?

A little trick… sprinkle some coarse salt on top of your Brown Butter Pizookie before it goes into the oven. It creates awesome layers of flavor!

The Best Dessert with Ice Cream

I love ice cream. Ever since I can remember I have been sneaking into the freezer and filling up a bowl, glass, mug or anything with big scoops and then snuggling up with a blanket to enjoy it. Over the last few years, healthier ice cream has become more popular. Well Swell to the rescue! It’s the new wave of ice cream and has more protein than any other ice cream on the market! Low- fat, low-calorie, lower sugar and clean! No preservatives or artificial colors in these cute little cartons! If you’re wondering what grocery stores carry Swell Ice Cream check out their store locator! I have been loving trying all of their fun flavors like salted caramel crunch and mint chip! Yum! There’s even an iBotta coupon in their shopping app!

The chocolate syrup is totally optional, but I just couldn’t resist for the photos!

Brown Butter Pizookie

Gooey Brown Butter Pizookie for Cookie Dough Lovers

Ingredients

1 cup butter unsalted

2 1/4 cup flour

1 tsp baking soda

1/2 tsp salt

1 1/2 cup brown sugar

1/4 cup sugar

1 egg large

1 egg yolk large

2 tsp vanilla extract

2 Tbsp milk

1 1/4 cup chocolate chips

coarse salt for sprinkling

1 scoop Swell Ice Cream

Instructions

2. Combine flour, baking soda and salt in a bowl. Set aside.

4. Slowly add in dry ingredients and then chocolate chips.

5. Let dough chill in the fridge for 2-3 hours. Don't skip this step!

7. Top with scoops of Swell Ice Cream! Enjoy!

Other Recipes You'll Love!

Source: http://www.yourcupofcake.com/2018/07/brown-butter-pizookie.html

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

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smellbus1-blog · 6 years ago

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Strawberries and Cream Pandowdy with Rye Crust

This strawberries and cream pandowdy is topped with a flaky rye crust and double baked until the strawberry juice overflows its edges.

I was brainstorming recipe ideas a few nights ago and made the irreparable mistake of looking at Pinterest recipe trends for inspiration.

Let’s just say there are some things that you can never unsee.

Like, for instance, people who are PINNING PUMPKIN RECIPES IN AUGUST.

Unforgiveable.

Look, I’m sure there’s a Target somewhere with Christmas decorations already on display, but can’t we just live in the moment for a hot second?

And this moment is all about peaches, plums, berries, cherries, apricots, and tomatoes. Maybe figs, but even that might be getting ahead of ourselves. If someone even tries to talk to me about pumpkin desserts when we have so many other fresh fruits to ponder, I will scream. Consider yourself warned.

Back to the topic at hand – strawberry pandowdy! As fun to eat as it as to say.

It is kind of like a pie but it’s baked in a skillet with a more free-form rustic-style top crust. You bake it halfway through, then make cracks in the crust to “dowdy” it up, and then you pop it in the oven again until it’s a bubbly delicious mess. This version gets topped off with a layer of custard (essentially, since it’s just egg yolks and cream) that’s cooked over and into the sweet-tart filling.

Serve it still slightly warm with a dollop of vanilla ice cream on the side and you will not be disappointed. Unless, that is, you’ve already got your mind set on pumpkin, in which case I can’t help you there.

Strawberries and Cream Pandowdy with Rye Crust

This strawberries and cream pandowdy is topped with a flaky rye crust and double baked until the strawberry juice overflows its edges.

Ingredients

For the rye crust

1 cup all purpose flour

½ cup rye flour

¾ tsp kosher salt

10 tbsp unsalted butter, cut into ½-inch cubes

3-6 tbsp ice water

For the filling and assembly

2-2½ lb strawberries, hulled

⅓ cup dark brown sugar

⅓ cup granulated sugar

¼ cup quick cooking tapioca

pinch of kosher salt

1 tsp lemon juice

1 large egg, white and yolk separated

2 tbsp demerara sugar

½ cup heavy cream

2 tsp vanilla extract

Instructions

For the rye crust

Combine the flours and salt in the bowl of a food processor and pulse to combine. Add the butter pieces to the flour mixture and pulse until the butter is pea-sized, about 6-8 pulses. Add the water, 1 tablespoon at a time, pulsing 1-2 times after each addition, adding just enough water that the dough starts to come together.

Plop the dough onto a piece of parchment paper. Gather it into a rectangular mound that is about 12x4 inches. Use your hand to smear about ⅙th of the dough away from you, pushing it against your work surface, starting from the far end of the dough. Repeat until all of the dough has been smeared, then gather it again into a 12x4-inch mound. Repeat the smearing process. Mound the dough into a 4-inch disk and refrigerate until firm, about 1 hour.

For the filling and assemply

Heat oven to 400F.

Whisk together the sugars, tapioca, and salt in a small bowl. Set aside.

In a 10-inch ovenproof skillet, toss the strawberries with the sugar mixture and lemon juice. Let sit while you prepare the crust.

Roll the dough into a 12-inch round on a lightly floured work surface. Lay it on top of the fruit filling and tuck in the edges around the fruit so that a rim forms around the sides of the skillet. Brush the crust with the egg white and sprinkle with the demerara sugar. Poke a few small holes in the crust for venting.

Place the pandowdy in the oven and bake it for 30 minutes. Remove the skillet from the oven and break the dough into large pieces. Return to the oven and bake for another 20 minutes or until the crust is golden and the juices are bubbling.

Meanwhile, whisk together the cream, egg yolk, and vanilla in a measuring cup. Remove the pandowdy from the oven and let it settle for a minute. Pour the cream into each of the cracks in the crust.

Place the pandowdy back in the oven and bake until the cream is just set, about 8-10 minutes. Allow to cool completely on a cooling rack.

3.5.3208

Source: https://joanne-eatswellwithothers.com/2018/08/strawberries-and-cream-pandowdy-with-rye-crust.html

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

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smellbus1-blog · 6 years ago

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La Cornue Range: A Factory Tour!

A few weeks back, I had the opportunity to visit the workshop where La Cornue stoves are manufactured. La Cornue is the French brand for luxurious kitchen ranges, and is this year celebrating the 110th anniversary of its famous vaulted oven, first created in 1908. I’ve always loved factory tours, and this one lived up to my expectations. I’ve been dreaming of La Cornue ranges for a long time, and I was glad to confirm that the perception I had — that of a luxurious artisan brand — was indeed reflected in the high standards maintained in every step of production.

Come along and follow me backstage through these photos. They were all shot in Saint-Ouen l’Aumône, in the Val d’Oise, a département northwest of Paris, which has been the only manufacturing site since the 1970s. The enameling process, which requires specialized ovens, is the only step outsourced to a partner based in Strasbourg.

Each range is made to order for a given customer, and the purchase order follows the range throughout production, so that each craftsman knows whom they are working for, and where on the planet the range will be shipped and installed once finished.

Everything starts with the thick metal plates that the range will be made of, based on the customer’s preference: stainless steel or copper. The stove’s structure, but also every screw, every welding, will be made from the chosen material.

This punching machine is used to cut out the various parts that make up the stove.

The punched parts.

Here are the “hollowed out” sheets that have been punched.

This is a folding machine to fold the sheets of metal. The use of machinery at La Cornue aims at making the craftsmen’s work less strenuous, without replacing their know-how. Here, the craftsman is inserting the parts that need bending, and adjusts the pressure depending on the required result.

The frame of the range is taking shape.

The La Cornue logo is “punched” into the metal.

The company is looking to increase the number of women within its production team. Here is Sarah, who happens to be the best welder on the team.

Each welder has their own workstation outlined with curtains, so they can work without disturbing one another. Welding quality is paramount to a flawless enamelling.

The stoves are made from stainless steel or enameled copper, and each customer can choose the color of the enamel. French customers usually go for neutral colors, while foreigners often choose bolder, more colorful options!

The trims can be made from nickel, chrome, copper… and this sample helps visualize the result.

These “color palette” samples are sent to every La Cornue store or dealer around the world.

When the parts are back from enamelling in Alsace, they are examined closely to check the color against the sample, and check consistency of color among all the parts, so that the color of the stove is perfectly even.

Here are the trims that will be mounted on the range once all the parts are assembled.

The range is assembled “naked”, with all its technical elements: gas burner or induction cooktop, simmering hob and, of course, the exclusive vaulted oven (gas or electric), patented by La Cornue, which offers unparalleled heat circulation.

The “naked” range is then tested (power and gas supply) to make sure that everything is working perfectly.

The enameled parts and metal trims are then mounted on the stove.

The La Cornue logo will be engraved with a customized inscription as requested by the customer.

Gray looks great too!

La Cornue also creates complete kitchens, including counters, furnishings, etc. In that case, they are first assembled completely at the workshop, then dismantled, packaged, sent, reassembled and installed in the customer’s kitchen.

The very first vaulted oven models, over a century ago!

Are you dreaming of a La Cornue range too?

Source: https://cnz.to/tools-utensils/la-cornue-range-factory-tour/

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

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smellbus1-blog · 6 years ago

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15+ Freezer Meals to Make Before Having a Baby or Surgery

15+ healthy and delicious freezer meals to make and freeze before having a baby or surgery! Gluten-free, easy to make, and satisfying too.

IT’S BABY WEEK!!!

So wild to finally be able to say that! On one hand I feel like I’ve been pregnant for-ev-er, on the other hand I keep asking myself – how are we already here? Either way, this family of four is ready to become a party of five. Baby sis’ room is ready (she’ll be sleeping bedside for at least 3 months but Type-A here wanted everything ready anyway,) my hospital bags are packed, and we officially traded our cool card in for a minivan – a swap I’ve never been so excited to make.

Three words: STOW AND GO. Ok three more: POWDER SLIDING DOORS! I’m never going back. Ben is horrified.

In contrast to our large, empty van trunk, my freezer is filled to the brim with meals to thaw and eat post-baby. I didn’t prepare freezer meals prior to having Lincoln and really regretted it. Ben and I survived on so much Chipotle those chaotic weeks post-birth that it wasn’t even funny. Do you know how many Chipotle burrito bowls it takes to be considered unfunny? A lot, because that ish is good.

That said, I learned my lesson with Cameron and stocked our freezer with soups, snacks, and crock pot “freezer kits” prior to having him. Knowing I didn’t have to drag my butt to the store with a toddler + newborn more often then I had to, and more importantly make the decision as to what to whip up for dinner for quite some time, was life saving. I highly recommend that any expecting parent or heck, anyone preparing to be down and out for awhile after having surgery, etc., prep/cook/freeze as many meals as possible in advance.

That said, today I’m sharing 15+ of my favorite freezer meals to make before having a baby, surgery, etc. Not only are these recipes comforting, nourishing, and EASY, but they’re simple to multiply if you choose. For instance, you can make one Crock Pot White Chicken Chili freezer kit just as easily as you can make 10.

A couple years ago I wrote a big, comprehensive post on 50+ Gluten-Free Freezer-Friendly Recipes that you may want to check out as well. Not only does this post contain, yep, 50+ GF/FF recipes, but also freezing tips and what does/doesn’t typically freeze well. My two most important takeaways from that post are:

Do not freeze warm/hot meals – cool them completely in the fridge before freezing.

Thaw meals or freezer kits in the refrigerator 24 hours prior to re-warming/cooking vs cooking frozen or thawing on the counter.

With that, I’m officially signing off until baby girl arrives! One thing I also didn’t do after having Lincoln was take any sort of maternity leave (literally I blogged from the hospital – WHYYYYYYYY??) Taking time off to rest and recuperate after having Cameron was what I needed both mentally and physically at that time, and I plan to do the same with baby girl. Ben, the boys and I appreciate and cherish all of your well wishes, prayers, and excitement, and can’t wait to introduce our DAUGHTER to you! Until then…

XOXOXOXOXOXO

Crock Pot White Chicken Chili

Crock Pot White Chicken Chili is my favorite freezer recipe not only because it’s one of my favorite recipes in general, but also because you can freeze the chili after it’s been fully cooked then cooled, or as a “freezer kit” which is what I usually do.

Add everything but the broth, lime, milk and flour into a freezer bag then seal and freeze flat. Thaw overnight in the fridge then dump everything into the crock pot with the broth and lime juice and cook per usual. (Psst: I almost always skip the milk/flour step in this recipe and it’s totally fine.) Serve with tortilla chips and you’re set!

Click here for the recipe >

Crock Pot Black Bean and Rice Soup

Crock Pot Black Bean and Rice Soup is hearty and healthy – an excellent, nourishing meal to eat post-baby. Again, you can freeze this soup after it’s been cooked/cooled (wait to add the rice until the day you eat,) or make into a freezer kit minus the broth and cook fresh the day of.

Click here for the recipe >

Frozen Breakfast Burritos

An oldie but goodie recipe here on IGE! Frozen Breakfast Burritos are the bomb.com. Use your favorite fillings and tortillas then roll and wrap a bunch of these to stash in the freezer and pull out anytime you need a hot and hearty breakfast that only requires 1 hand to eat. I LOVE this recipe.

Click here for the recipe >

Signature Spicy Smoky Sweet Chili

The one, the only Signature Spicy Smoky Sweet Chili! This recipe freezes extremely well and it’s not only great for cool nights, but for game day too – just good to have in the freezer! Plus you can serve it in a variety of ways – in a bowl with cheese and tortilla chips of course, or over hot dogs, cooked pasta, cooked spaghetti squash, etc. Such a delicious, comforting treat to have when you’re super, super tired.

Click here for the recipe >

Mini Corn Dog Muffins

File Mini Corn Dog Muffins under: “totally fine for Mom to devour”, but also: “my kids are starving and I need something nearly instant, fun, and filling to serve them”! Bake/cool then freeze these adorable bites on a sheet pan then transfer to a freezer bag. Place as many as you need directly from the freezer onto a plate then cover with a paper towel and microwave on 50% power until warmed through. SO EASY.

Click here for the recipe >

Shortcut Vegetable Ragu

Shortcut Vegetable Ragu is my staple spaghetti night sauce and it’s super easy to double or triple the batch then freeze flat for future spaghetti nights. ‘Nuf said. :)

Click here for the recipe >

Mini Pizza Quinoa Bites

Because having a newborn can be stressful, and pizza is not. ;) Bake/cool and then freeze Mini Pizza Quinoa Bites on a sheet pan, and then transfer to a Ziplock freezer bag. Place onto a plate from the freezer, cover with a paper towel, then microwave on 50% power until heated through. Also check out my Mini Ham & Cheese Quinoa Cups, Mini BLT Quinoa Cups, and Mini Mushroom & Swiss Quinoa Cups.

Click here for the recipe >

Crock Pot Chicken and Wild Rice Soup

Another freezer kit staple of mine! Crock Pot Chicken and Wild Rice Soup is a wildly popular recipe here on IGE year-round as it’s healthy and comforting – just what you need after having a baby. This recipe is actually best made as a freezer kit vs cooking then freezing, so the rice keeps its texture. Add everything but the chicken broth into a freezer bag then freeze flat. Thaw overnight in the fridge then dump into a crock pot with the broth and cook according to instructions.

Click here for the recipe >

Mini BBQ Cheddar Meatloaves

Mini BBQ Cheddar Meatloaves are SO yummy! Assemble then freeze on a baking sheet before transferring to a freezer bag. Thaw overnight in the fridge on a foil-lined baking sheet then bake per usual.

Click here for the recipe >

Crock Pot Loose Meat

If you’re not from the Midwest, the concept of a “loose meat” sandwich might sound nuts, but I promise you they’re so, so delicious. Slow cook/cool then freeze the loose meat with a little bit of extra cooking liquid then thaw and scoop onto buns with ketchup or BBQ sauce, sprinkle over baked fries with shredded cheese, or turn into Sloppy Joes. Such a versatile staple to have on hand in the freezer.

Click here for the recipe >

Crock Pot BBQ Pulled Pork

Shredded pork freezes extremely well and stays nice and juicy on account of its higher fat content. That said, keep a couple bags of cooked/cooled/frozen Crock Pot BBQ Pulled Pork on hand for thawing then turning into sandwiches, quesadillas or adding to salads.

Click here for the recipe >

Taco Chili

Taco Chili is a family favorite. Each spoonful tastes like you’re eating a giant taco except you don’t have to go through all the fuss of toasting shells, chopping up toppings, etc. Add crushed tortilla chips and cheese on top then you’re done. Very low fuss for when you’ve got a fussy baby on your shoulder.

Click here for the recipe >

Crock Pot Carnitas

Crock Pot Carnitas is SUCH a winner. Thaw a bag of it in the fridge then crisp up portions in a skillet and top with eggs + avocados for a hearty breakfast, use in tacos, salads, etc. So versatile, and SO delicious!! Heck, I usually just sneak cold bites of it straight out of the fridge when I need a little protein boost.

Click here for the recipe >

Blueberry Oatmeal Breakfast Bars

Not only do Blueberry Oatmeal Breakfast Bars keep for 4-5 days in the fridge (if they last that long – I promise they won’t,) but you can also slice them into squares and wrap in plastic wrap to keep in the freezer. Thaw as many as you like in the fridge overnight to thaw, or discard the saran wrap then microwave wrapped in a paper towel at 50% power straight from the freezer to warm back up. Total win for healthy breakfasts or snacks.

Click here for the recipe >

Maple Cinnamon Oatmeal Breakfast Bars

Maple Cinnamon Oatmeal Breakfast Bars fall under the same concept as the blueberry bars above but have a slightly different, totally delicious flavor profile. I am obsessed. Also, I don’t know if there’s a specific “formula” or combination of ingredients that qualify a cookie or bar as a lactation-friendly, but I’ve had many women tell me they’ve used my oatmeal bar recipes for that purpose.

Click here for the recipe >

Apple Cinnamon Oatmeal Bars

Last but not least – Apple Cinnamon Oatmeal Bars! These bars are made without bananas so they’re perfect for those who detest the taste and/or are allergic to bananas.

Click here for the recipe >

No-Bake Cranberry Chocolate Almond Energy Bites

No-Bake Cranberry Chocolate Almond Energy Bites: because newborns = tired Mama. Seriously, the jolt of dark chocolate and dried cranberries, mixed with peanut butter, oats, and nuts, make for one DELICIOUS and energy-sustaining snack. Tip: instead of taking the time to roll into balls a lot of times I’ll press the mixture into an 8×8″ baking pan then slice into squares. Again, these keep really well for quite awhile in the fridge but are awesome to have on hand in the freezer for an extended time, too.

Click here for the recipe >

Healthier Zucchini Banana Bread Muffins

Like I said, having a newborn can be stressful but warm and squishy carbs can help. Freeze a batch of Healthier Zucchini Banana Bread Muffins then microwave wrapped in a paper towel on 50% power until soft before stuffing your face whenever ya’ need it. We understand.

Click here for the recipe >

Source: https://iowagirleats.com/2018/07/18/freezer-meals/

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smellbus1-blog · 6 years ago

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The Best Things to Do in Boston On A First Time Visit

The ultimate first-timers travel guide to Boston! I’ll tell you where to stay, what to do and what to eat during your first visit to Beantown!

Boston holds a very special place in my heart. Not only is my husband a born and raised Bostonian, but I went to college there (proud Boston University graduate!) and lived there for nine years before home.

Fortunately, with so many of our friends and family still living in Boston, we go back recently which means people are always asking me for my “must see” spots in the city. Needless to say, this travel guide is long overdue but I’m so excited to finally share with you my first-timers travel guide to Boston.

First up, you’re going to want a hotel that is easily accessible to the T (the country’s oldest subway!) and within walking distance from various shops, restaurants and other attractions.

I first learned about The Eliot Hotel when my parents visited me during college but during my recent stay I was blown away by the modern updates and spacious suites throughout the property. All 95 guest rooms have a separate bedroom and living space making this a top choice for families as well.

If you’re visiting Boston for the first time, I highly recommend a visit to the Skywalk Observatory located on the 50th floor of the Prudential Center which is just a short 8-10 minute walk from the hotel. This 360-degree view of the city is a great way to get a lay of the land before you head out to explore the city.

While there, grab a bite to eat at the Top of the Hub located on the 52nd floor and offering one of the best views of Boston in the whole city.

You can’t go wrong with anything on the menu but I highly recommend the lobster roll. Afterall, you can’t visit New England without trying a lobstah roll. Note: I wouldn’t recommend Top of the Hub for small kiddos as it is on the more upscale side.

The next spot I always recommend to people visiting Boston for the first time in Faneuil Hall Marketplace. Featuring over 70 retailers, Faneuil Hall has been around since 1742 and is often referred to as the country’s first public trading space/shopping area. Pro Tip: Boston has no sales tax on clothing, shoes and purses. You’re welcome.

Craving a sweet treat or a bite to eat? Head to Quincy Market located in the center of Faneuil Hall. This food hall is lined with various quick-serve eateries offering food from all over the world, plus local classics like Boston clam chowder, Italian pastries and more.

Another must see spot in Boston is the Public Garden and Boston Common.

Both are filled with history: the Public Garden was the first public botanical in America established in 1837 and the Boston Common is America’s oldest park.

One of my favorite spots to walk around, have a picnic or people watch, this is a great spot to let kids run around and burn off energy.

From the Boston Common and Public Garden, head to Charles Street where you can stroll the Beacon Hill neighborhood.

This upscale, historic district is lined with beautiful brownstone houses and countless restaurants and boutique shops. It’s about as charming as Boston gets.

For a fun and casual lunch on the water, head to The Barking Crab. This is one of my favorite spots to get local dishes like steamers, chowder, mussels and more.

Of course, you really can’t beat the view either.

Next, you must carve out time to visit Harvard Square. Located in Cambridge just across the bridge (a 10-15 minute drive depending on traffic), Harvard University is a sight to be seen by anyone visiting Boston for the first time.

A great place for shopping, walking around, people watching or grabbing a bite to eat, Harvard Square is a fun, eclectic neighborhood buzzing with energy.

My husband wouldn’t be happy if I didn’t mention his favorite neighborhood: The North End! This historic Italian neighborhood is lined with bakeries, restaurants, shops and more.

Our favorite bakery to get half moons and cannolis is Bova’s Bakery, open 24 hours. For an incredible Italian dinner, we love Antico Forno.

Last but not least, for espresso and coffee, stop into Cafe Vittoria. My husband and I spent many evenings there in our early years of dating.

One of my favorite streets to walk down is Newbury St. lined with countless retailers including independent boutiques, national retailers, luxury shops and endless restaurants and bars.

Pro Tip: The shops closer to Arlington Street are more upscale (think: Burberry, Chanel, Versace, etc.) and progress to more affordable as you head down the street.

Last but not least, take the Green Line of the T out to Brookline for breakfast or lunch at one of my favorite Jewish restaurants: Zaftigs Delicatessen. If you’ve ever craved homemade matzo ball soup, potato latkes (pancakes) or a traditional corned beef sandwich, this is your spot.

Have I convinced you to visit one of my beloved cities of all time, Boston? I sure hope so. If you visit, please let me know what you think!

Your passport is waiting.

Disclosure: Boston USA coordinated my hotel, activities and meals during my stay. Photography by Alejandro Photography. I was not compensated to write this post. All thoughts are my own.

Planning your next trip?? Head to my Pinterest board for more travel guides and inspiration!!

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Source: https://thelemonbowl.com/boston-travel-guide-first-time-visit/

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smellbus1-blog · 6 years ago

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Stop! Never Throw Out These 9 Highly Useful Containers

When it comes to making eco-friendly choices in our lives, we’ve always heard that we should “reduce, reuse, and recycle!” But in my experience, especially back when I had all my kids at home, the “reduce” part of that maxim was the hardest to achieve. My kids were constantly threatening to eat us out of house and home (well, that may be a slight exaggeration), so cutting back wasn’t really an option when it came to certain types of containers.

So instead of struggling with “reduce,” I ended up focusing my energy on “reuse.” And that has served me really well over the past several years! I’ve gotten very creative with finding ways to reuse and repurpose different types of plastic containers. (And I consider it a point of pride, even if it’s not a very marketable skill!) The other day, I was reminiscing about some of my favorite repurposed containers, and I thought to myself, “Why not write a post about it?”

So that’s exactly what I’ll be sharing with you today! I’ve put together a list of my Top 9 best household containers to repurpose. In addition to including my favorite ways to use these containers, I also included a few extra ideas of other things you can do with them to help inspire your own repurposing efforts at home! :-)

1. Parmesan Cheese Shakers

While the container itself is useful enough, it’s really the lid on the Parmesan cheese container that earns it a place on this list! An old Parmesan cheese shaker is perfect for storing anything you might want to distribute by shaking or sprinkling, like cornstarch, powdered sugar, cinnamon sugar, baking soda, etc. The other side of the lid usually offers a larger opening that can also come in hand. You could use it to dispense kids’ snacks (or your own snacks, for that matter!) ;-)

Bonus Tip: The lids on these Parmesan cheese shakers also fit perfectly on the tops of regular mouth mason jars!

2. Baby Wipes Boxes

Baby wipes boxes are an extremely versatile container to have on hand. Personally, I use one to store my reusable fabric softener sheets. (Check out the link below to learn how to make them!) The baby wipes box keeps them nice and tidy, and I think the lid helps keep the fabric softener scent from dissipating too.

The one drawback I’ve found with these containers is that their labels are more or less impossible to remove! The labels must be fused to the containers somehow, because I’ve had absolutely no luck trying to remove them. So if the label bothers you, your best bet is probably just to cover it up with a bit of cute scrapbook paper or washi tape!

3. Large Yogurt Containers

Whether they were originally filled with yogurt, sour cream, cottage cheese, or something else, these little plastic tubs are great for repurposing! My favorite way to use them for gifting my homemade frozen yogurt to friends and family. But I usually take the time to remove the ink print from the outside of the container first, just to make it look a bit nicer and less “recycled.”

To remove the ink, just pour a little rubbing alcohol or nail polish remover onto a cotton ball and wipe the printed areas. You may need to use a few cotton balls to get all the ink off, but pretty soon you’ll have a clean container! Then wash it with soapy water and it’ll be ready to use.

4. Ice Cream Pails

I find it virtually impossible to throw these versatile plastic buckets away! They’re really useful for corralling collections of items like seasonal cookies cutters and small toys. You can also fill them with soapy water when tackling cleaning jobs around the house.

But I would be remiss if I didn’t mention that I used to find these buckets highly useful as vomit receptacles! When my kids were much younger and much more vomit-prone, I would bring one of these buckets along on every car ride. I would also keep them under my kids’ beds for those unpredictable late-night episodes. These pails saved me a lot of unfortunate cleanup during those years! :-)

5. Gum/Mint Dispensers

There are so many great uses for gum and mint containers. Gum containers are a bit bigger, so they’re great for storing craft supplies, snacks, or even loose change.

And smaller mint containers are handy for corralling paper clips, emergency sewing supplies, or notoriously easy-to-lose hair accessories like bobby pins! The possibilities are practically endless.

6. Tin Cans

No decent list about repurposed containers could exclude the good old tin can! You can use one as a pencil holder, a small vase for flowers, a watering can for your houseplants, or you can make one of those two-cans-attached-with-string “telephones!” If you’ll have it out on a desk or table somewhere, you can make your tin can a bit more “fashionable” by covering it with washi tape or scrapbook paper.

7. Plastic Milk Jugs

Plastic milk jugs always come in handy as a watering can in a pinch, but my favorite way to repurpose them is as a giant ice pack. Just fill a milk jug with water until it is almost full, but not quite. (That extra bit of space helps accommodate the expansion of the water as it freezes.)

Place the cap on loosely and throw the milk jug in the freezer until it’s frozen solid. The milk jug “ice pack” is great for camping, picnics, and more! I often use one for trips to Costco, since the closest Costco to us is 30 minutes away. So I bring a cooler and my milk jug “ice pack” to keep the cold/frozen foods cold until we get back home!

8. Stackable Tackle Box Jars

I love finding new uses for ordinary things you can find in any grocery store. :-) I found these stackable tackle box jars in the camping and fishing aisle quite by accident, and I just love them! They are great for storing small amounts of things in your purse or car, like ointment, pills, or lotion.

9. Juice Bottles

Empty juice bottles are my container of choice for storing my homemade liquid laundry detergent. They’re the perfect size, and it’s nice to be able to reuse such a big container instead of just throwing it out. You can learn how to make my homemade liquid laundry detergent at the link below!

Related: Make Your Own No-Grate Liquid Laundry Detergent

What’s your favorite type of container to reuse, and what do you use it for?

Source: https://www.onegoodthingbyjillee.com/9-best-containers-to-repurpose/

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smellbus1-blog · 6 years ago

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Coconut Chicken Fingers

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Coconut Chicken Fingers are wonderfully crispy with a little sweetness and spice. Dip them in a flavorful honey sriracha sauce for a fantastic appetizer or lunch.

These Coconut Chicken Fingers have so much more flavor than regular chicken fingers. I love how golden they get. Shredded coconut pairs with panko crumbs to make a wonderful coating.

A creamy mayonnaise-based sweet and spicy sauce is just the thing to dip them in. I also love them dipped in honey mustard.

Leftovers taste great on a salad.

Be sure the oil temperature is right. It should be between 350 and 360 degrees F. If it is too low, your chicken will soak up too much oil and if it is too high, the coating will burn before the chicken is cooked all the way through.

I prefer buying boneless chicken breasts and cutting them into strips, but you could also use chicken tenderloins.

They are best eaten right away but if you have an Air Fryer, you can easily crisp the leftovers back up.

To bake this recipe instead of frying, arrange the chicken fingers on a baking sheet, spray them with cooking spray and bake at 425 degrees for 15 to 17 minutes.

More Chicken Fingers Recipes:

Coconut Chicken Fingers are wonderfully crispy with a little sweetness and spice. Dip them in a flavorful honey sriracha sauce for a fantastic appetizer or lunch.

Course: Appetizer, Main Dish

Keyword: fried chicken tenders

2 to 3 boneless, skinless chicken breasts

salt and pepper

3/4 cup all-purpose flour

1/4 cup milk

1 tablespoon Sriracha sauce

1 1/2 cups shredded sweetened coconut

1 cup Panko crumbs

1 teaspoon salt

1/2 teaspoon pepper

Vegetable oil

Stir together all sauce ingredients in a small bowl and refrigerate until needed.

Cut each chicken breast lengthwise into 4 or 5 pieces depending on how big they are.

Season chicken lightly with salt and pepper and coat in flour.

Whisk together eggs, milk, and 1 tablespoon Sriracha sauce in a shallow bowl.

Combine coconut, Panko crumbs and salt and pepper on a plate.

Dip chicken in egg mixture and then press the coconut mixture onto all sides of chicken.

Pour 1 inch of oil into a deep cast iron skillet or a Dutch oven. Heat oil to 350 degrees.

Working in batches, fry for about 3 minutes per side or until golden brown and cooked through. Place on a paper towel-lined plate. Serve with sauce.

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: This post contains affiliate links.

Source: https://spicysouthernkitchen.com/coconut-chicken-fingers/

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smellbus1-blog · 6 years ago

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Spicy Whelk MuChim

GolBaengI MuChim is a popular dish that Korean people eat as a snack when they drink. Of course people who don’t drink, like me, eat it too. You can get a can of sea snails in an Asian or Korean store. This dish is great with thin noodles if you have them. The taste is a little spicy, sweet, and sour. Depending on your tastes, you can adjust the amount of sugar and vinegar. It tastes best when just the right amount of sweet and sour flavor is in the dish. Thanks to all of the concern and prayers you sent us. Each day I feel better. Thank you so much. I’m such a blessed person to get all the love from different countries. God bless you all.

Yield: 2 Servings

Short Korean Lesson

GolBaengi (골뱅이) = Whelk

GaRiBi (가리비) = Scallops

Video Instructions

Main Ingredients

1 Can Whelk (GolBaengI) (1 Cup)

1 Cup Cucumber

½ Cup Cabbage or Romain Lettuce

½ Cup Onion

⅓ Cup Carrot

¼ Cup Green Onions

5 Perilla Leaves (¼ Cup)

1 Tbsp Red Hot Pepper

1 Tbsp Green Hot Pepper

Sauce Ingredients

Directions

Drain the liquid from the can.

Rinse the sea snails and drain the water.

If the snails are too big, cut them into bite sized pieces.

Cut 1 cup worth of cucumber.

Slice ½ of an onion (about ½ cup) thinly.

Chop 1 handful of cabbage (or Romain lettuce) into bite sized pieces. If you use cabbage, slice it into thin strips.

Cut 1 carrot (about ⅓ cup) thinly. Cut 1 hot red pepper and 1 hot green pepper into ½-inch pieces.

Cut 2-3 green onions thinly. I didn’t have sesame leaves, but if you can get them, it would be very good to add 5 of them. Slice them like the cabbage.

In a small bowl, combine 3 Tbsp of red pepper paste, 1 Tbsp of red pepper powder, ½ Tbsp of soy sauce, 2-2½ Tbsp of sugar, 2-2½ Tbsp of vinegar, ⅛ Tsp of garlic powder, and ½ Tbsp of sesame seeds. Mix them all together. As I mentioned, start with 2 Tbsp of sugar and vinegar and add more, depending on your tastes.

In a large bowl, add all of the sea snails and the prepared vegetables.

Pour the sauce on the vegetables and mix.

Does it looks delicious? If you don’t want to eat sea snails, you can substitute them with boiled squid or shrimp. Thank you! See you again~~~

Source: http://aeriskitchen.com/2018/12/spicy-sweet-sour-sea-snail-dish-ê³¨ë±ì´-ë¬´ì¹¨golbaengi-muchim/

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smellbus1-blog · 6 years ago

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Your favorite Taco Bell menu item is back January 24

Taco Bell’s most successful menu item ever is making its triumphant return this month. Nacho fries will be back at Taco Bell nationwide beginning January 24 ,the company announced in a release.

9 Things You Didn’t Know About Taco Bell

Last year Taco Bell sold over 53 million orders of nacho fries nationwide since they were introduced to the public after a successful test run in West Virginia and California. The fries — seasoned with Mexican spices, served with a side of warm liquid cheese sauce and priced at only $1.29 — were so coveted that the brand ran out of them after extending their limited run. Now they’re coming back.

To kick off the nacho fry excitement, on January 18, Taco Bell “fryologists” will be handing out nacho fries to unsuspecting customers from 10 a.m. to 2 p.m. at select locations in California, Texas, Virginia, Maryland, New York, Ohio, Illinois, and Pennsylvania.

If you’re not one of those lucky customers, you’ll have to wait a few more days to order nacho fries at any Taco Bell nationwide. As per usual with nacho fries, they’re a limited-time item. Luckily, that doesn’t stop them from being the most popular item at this chain restaurant.

Source: https://www.thedailymeal.com/eat/nacho-fries-are-back-taco-bell/011719

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smellbus1-blog · 6 years ago

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Lighter Kung Pao Shrimp

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It’s not often that you find a recipe that tastes as good as any restaurant version, has just 300 calories / 4 WW points, and only takes 15 minutes to make, but Kung pao shrimp is amazing like that. It’s a shrimp stir fry with bell pepper, scallions, and chopped peanuts, tossed in kung pao sauce: a thick, glossy topping that’s deliciously salty-savory-sweet-and sour.

Kung Pao chicken, or kung pao shrimp in this case, is one of the most popular dishes at Chinese restaurants and for good reason: it’s delicious. It’s a simple sauté of chicken or shrimp (no batter or breading) with bell pepper and chopped peanuts. And like all great Chinese food favorites, the sauce is complex—mostly savory with just the right amount of salty, an ever-so-slight sweetness, and a hint of sour. It gets its flavor from garlic, fresh ginger, chili paste, soy sauce, chicken broth, and the key ingredient: oyster sauce.

First: what is oyster sauce? Bon Appetit describes it best: “It’s a mixture of caramelized oyster juices (a byproduct of cooking oysters in water for a prolonged period of time), salt, sugar, and sometimes soy sauce that is thickened with cornstarch. What you end up with inside the bottle is a dark, syrupy sauce that resembles whatever the love child of soy sauce and barbecue sauce would look like.” You can’t make kung pao shrimp without it.

How to Make Kung Pao Shrimp in 15 Minutes

Whisk together the ingredients for the sauce: chicken broth, soy sauce, chili paste, oyster sauce, and cornstarch (for thickening). Set those aside. In a large skillet, cook your shrimp and chopped peanuts. When they’re pink and opaque (after about 3 minutes), remove them to a plate and add your chopped red bell pepper, scallions, garlic, and ginger to the skillet. Cook for 1 minute then add your sauce, bring it to a boil, then lower the heat to a simmer, stirring until the sauce is glossy and thickened. Return your cooked shrimp and peanuts to the skillet, stir it all together and voila! Kung pao shrimp is ready in under 15 minutes.

This recipe is just one reason why I always keep a bag of frozen raw shrimp in my freezer. It allows me to make a quick and easy dinner anytime. Frozen shrimp defrost quickly if you set them in a colander and run them under cold water for five or so minutes (if you have more time, set the frozen shrimp in a bowl in the fridge overnight). And once thawed, the shrimp cook up in under five minutes.

Enjoy!

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The Best Kung Pao Shrimp

Author: Andie Mitchell

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 minutes

Yield: 4 servings

Category: Seafood

Method: Stir Fry

Cuisine: Asian

Ingredients

1 cup low sodium chicken broth 3 tablespoons oyster sauce 2 tablespoons low sodium soy sauce 2 teaspoons chili paste (recommended: Sambal Oelek) 1 tablespoon cornstarch 2 teaspoons vegetable oil 1 ½ pounds large raw shrimp, peeled and deveined (tails can be removed or left on) ⅓ cup unsalted peanuts, roughly chopped 1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces 6 scallions, chopped 3 garlic cloves, minced 1 tablespoon grated fresh ginger

Instructions

In a small bowl, whisk the broth, oyster sauce, soy sauce, chili paste, and cornstarch. Set aside.

In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add the shrimp and peanuts and cook, stirring occasionally, until the shrimp is pink and opaque throughout, about 3 minutes. Remove the cooked shrimp and peanuts to a plate and return the skillet to heat.

Heat the remaining 1 teaspoon of oil over medium-high heat. Add the bell pepper and scallions and cook until tender but still crisp, about 2 minutes. Stir in the garlic and grated ginger and cook until fragrant, about 30 seconds. Stir in the oyster sauce mixture and bring the skillet to a boil, stirring frequently as the sauce thickens. Once the sauce is thick and glossy, remove the skillet from heat and stir in the cooked shrimp and peanuts. Serve with rice or cauliflower rice.

Notes

4 WW Freestyle points per serving

Recipe adapted from Cook’s Country

Nutrition

Calories: 308

Sugar: 6g

Sodium: 1398mg

Fat: 11g

Saturated Fat: 1g

Trans Fat: 0g

Carbohydrates: 14g

Fiber: 5g

Protein: 39g

Cholesterol: 330mg

Keywords: stir fry, kung pao shrimp, kung pao sauce, shrimp recipe

Did you make this recipe?

Tag @andiemmitchell on Instagram and hashtag it #andiemitchell

Source: http://www.andiemitchell.com/kung-pao-shrimp-stir-fry-recipe/

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smellbus1-blog · 6 years ago

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Oozy Soft Mozzarella & Garlic Butter Bread Loaf

This mozzarella and garlic butter bread is something special. This freshly baked bread is downy soft with a filling of soft, oozy mozzarella and a generous slathering of garlic butter. It is the perfect winter bread to accompany soups or roasts!

I cannot express how much I loved this bread with its surprise filling of gooey mozzarella. Each melting mozzarella filled boule was made for dunking in a soup (and an amazing soup recipe is to come up on Saturday, keep an eye out for that Darling Reader).

This bread was made with tangzhong roux to make it super soft but also to give it keeping power and I knew that between the two of us, we couldn't eat it all within a day. I know I go on about tangzhong a lot but this one little 3 minute step has changed my bread life so much. Pleeeease try it.

Now that winter has fully made herself at home and I'm now ensconced within layers of clothing, I'm baking breads and making soup like a demon. It has become a demonic obsession with me (and look out for more breads this winter, I'm making two next week!).

Speaking of demonic obsessions, I once had a friend called Lucas who was born the same day as me. He drove a combi and sometimes lived in it and he looked sort of surfie angelic with long, blonde curls and a big smile. He was also a noise musician and his dream and obsession was to go overseas one day to further his noise music career. He also wanted to go out with me (which I never quite understood because I wasn't into noise music or living in combis).

One day Lucas thought that he'd play a sample of his noise music I think to impress me. Out blasted the most unpleasant music I had ever heard. It was demonic sounding and so difficult to listen to. I think I lasted about 30 seconds before I asked him to turn it off.

I told Mr NQN about Lucas as we were talking musical genres and played him a sample of the noise music that was as close to what Lucas played to me. I added, "I have no idea why he wanted to go out with me. He wasn't my type and I'm sure I wasn't his".

"Maybe you last the longest with his music and that others could only last for 10 seconds," he suggested. I think he was right there. I'll stick with bread obsessions.

So tell me Dear Reader, have you ever listened to noise music? If you're interested, here is some noise music that sounded similar to what he played to me. But a little warning, even trying to find that clip for you was hard on my ears!

An Original Recipe by Lorraine Elliott

Preparation time: 30 minutes plus 1.5 hours rising time (approximately)

Cooking time: 45 minutes

30g/1oz. bread flour

125ml/4flozs. milk

30g/1oz. butter

2 eggs, room temperature

530g/18.7ozs. bread flour (plus extra for rolling)

170g/6ozs. milk

40g/1.4ozs. sugar

2 teaspoons yeast

1.5 teaspoons salt

325g/11.5ozs. bocconcini balls (6 balls)

50g/1.7ozs. salted butter

1 teaspoon garlic powder

Tangzhong roux

Step 1 - Firstly make the tangzhong roux. In a small saucepan whisk the flour and milk until smooth. Heat on low to medium heat until it reaches 65C/149F and then whisk in the butter and eggs.

Step 2 - In the bowl of a mixer fitted with a dough hook mix the flour, milk, sugar and yeast together with a spatula. Then add roux mixture and then knead for 10-14 minutes until very elastic and you get the window pane effect where you can pull the dough apart with floured fingers and it won't break and you can see through the dough (it takes a while which is why I don't recommend doing this by hand unless you really, really want a workout). Shape into a ball and then cover and allow to double in size (about 1 hour in a warm, non draughty area). Make the garlic butter by melting the butter and mixing in the garlic powder.

Brushing with garlic butter and placing bocconcini ball in centre

Shaping the ball

Step 3 - Grease a loaf tin and preheat oven to 170C/340F. Punch dough down and knead in salt. Lightly flour a surface and cut dough into six pieces. Roll them out into a circle and brush with garlic butter. Place bocconcini ball inside and roll into a ball. Place in the tin and repeat with the remaining dough. Bake for 40-45 minutes and then immediately brush with more of the garlic butter. Serve with any extra garlic butter (I put the extra melted butter in a ramekin and then let it set).

Before rising

After rising

Source: https://www.notquitenigella.com/2019/06/21/mozzarella-garlic-bread/

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smellbus1-blog · 6 years ago

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Spicy Pickled Green Beans

Flex your cold pack preserving skills with a batch of Spicy Pickled Green Beans. They’re good alongside a sandwich and even better pressed into stirring service in a Bloody Mary.

I make a lot of these during the summer months when beans are abundant, both because I love them and because they make a really good thing to give to pickle loving friends and family. They also retain their crunch beautifully, which is not something I can say for most processed cucumber pickles.

Pickled green beans are also something of an affordably luxury to my mind. When you make them yourself they’re quite cheap, but they can be outrageously expensive at farmers markets and small grocery stores (you don’t often see them in larger supermarkets). I love when a little time and effort can yield something that feels special.

I typically make them assembly line style, doling out spices and garlic cloves (the more you slice, the more garlic flavor you get) to the jars and then going down the line with beans. Holding the jar at an angle as you pack makes quick work of the initial fill and a wooden chopstick helps ease the way for the last few beans. It’s also an excellent tool for wiggling out air bubbles that get trapped deep in the jar.

Once the jars have spices and green beans, it’s time to fill them up with brine. Apple cider is my vinegar of choice for most things, though some prefer white or red wine vinegar in its place. Any vinegar is fine as long as it has 5% acidity. The spices can also be adjusted to suit. For this batch, I called on brown mustard seeds, dill seed, black peppercorns, red chili flakes for heat, and slivered garlic. Sometimes I make them with cayenne, which tints the brine a pleasing red and makes for bracing eating.

These pickles need just a quick trip through the canner (10 minutes for pints and 15 minutes for anything larger). They often lose a little brine during their bath, but it’s not typically enough to cause distress.

Oh, and just a note on the jars. I used the new pint-sized spiral jars that Ball Canning released this year. I thought they would be awesome for pickles because they’re slightly taller than your average pint. However, I found that their narrow middle was absolutely incensing when it came to thoroughly packing the jars. If you have some of these, use them for your jams, sauces and chutneys and save yourself the annoyance.

Ingredients

2 pounds green beans

2 cups apple cider vinegar

2 cups water

2 tablespoons pickling salt

12-16 garlic cloves, peeled and sliced

4 teaspoons dill seed, divided

4 teaspoons red chili flakes

3 teaspoons brown mustard seeds

2 teaspoons black peppercorns

Instructions

Prepare a boiling water bath canner and 4 pint jars.

Wash and trim your beans so that they fit in your jar and leave about half an inch of headspace.

Combine vinegar, water, and salt in a medium saucepan and bring to a boil.

Divide the garlic clove slivers, dill seed, red chili flake, mustard seeds, and peppercorns evenly between the four jars.

Pack the beans into the jars over the spices.

Pour the boiling brine over the beans, leaving approximately 1/4 inch headspace.

Gently tap the jars on the counter to loosen any trapped air bubbles. For stubborn air pockets, use a chopstick to wiggle them free.

Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.

When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals.

Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.

Source: https://www.splendidtable.org/recipes/spicy-pickled-green-beans

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smellbus1-blog · 6 years ago

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Unlocking the Secret to My Grandmother’s Lemon Velvet Sheet Cake

Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that's meaningful to them and their loved ones.

Despite the fact that I develop and write about sweets for a living, I didn’t grow up eating from-scratch desserts. No one made me birthday cakes, Sunday morning sticky buns, or yeasted buttermilk dinner rolls. And I didn't have any interest in making them myself. Instead, my brother and I celebrated our birthdays with Baskin Robbin’s ice cream cakes, and snacked on Double Stuf Oreos after school. If I wanted something sweet, I asked my mom to buy it for me, or, once a weekly allowance kicked in, purchased it on my own. The urge to bake myself just never took hold.

A few times a year, however, we flew from our home near Boston to Cleveland to visit my paternal grandparents for the weekend. Dressed in a housedress and slippers, my grandmother greeted us in the hallway of her apartment building, standing in front of her door as we exited the elevator. With her hands on her hips and a smile from ear to ear, she ushered us into the apartment, where tiny, crispy Toll-House cookies, awaited.

My grandmother had seven grandchildren, but, between you and me, I was one of her favorites. She and I bonded over our love of mini Krackle bars (she always had a glass bowl filled with them in the TV room) and lobster. We both loved shopping, gossiping, and going out to eat. We always started our meals with a drink: she with her Manhattan, and under-aged me with my Coke in a can, no-ice. I can’t share much about her baking and cooking—like whether my great-grandmother taught her to cook, or even if she enjoyed doing it—because I never asked her. Despite the fact my strongest memories of weekends with her all involve the food she prepared for me.

She baked yeasty, egg-y challah, with a soft yellow crumb and a glossy dark brown crust, which we sliced and slathered with butter during dinner. And a flourless chocolate jellyroll cake filled with a Hershey’s Syrup and coffee-flavored whipped cream. And that was just Friday night’s menu. After Saturday’s lunch, we ate what I still consider to be my grandmother’s pièce de résistance: her lemon velvet cake.

Photo by Jenny Haung

She served this bright yellow beauty, topped with a sparkly, crackly lemon glaze, straight from a 13x9x2-inch metal pan. My slice was always tall and square. Each tender and light bite was both tart and sweet in equal measure. I enjoyed my cake with a tall frosty glass of milk. My grandparents, seated at each end of their long, plastic-covered table, drank mugs of black coffee fresh from the Mr. Coffee machine.

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All weekend I feasted on slices of this cake. Yet I never once entered her slender galley kitchen to catch the master-baker in action. I was more likely in my grandfather’s office down the hall playing accountant with my brother, or sneaking into my grandparents’ bedroom to try on my grandmother’s jewelry and rose-scented perfume. Despite how fondly I remember hours spent as a wonderfully scented, bejeweled accountant, I can’t help but feel a twinge of remorse that I didn't join my grandmother making cake (and licking bowls). When I listen to a fellow-baker’s stories about a childhood at a relative’s apron strings, I envy they learned tricks of the trade from loved ones.

As I have said, we did not prepare cakes at home—not even cakes from mixes, which were just a tad too “from scratch” for our Devil-Dog-eating family. But, for some reason, a boxed cake mix cake has always been the gold standard to which I hold all other cakes. A slice of a cake made from a mix tastes more than just delicious, but profoundly familiar and comforting. Today, when developing cake recipes professionally, my goal is always to replicate the taste similar to Betty Crocker or Duncan Hines. If a slice of cake does not have the springy, moist crumb of a cake-mix cake, it just doesn’t taste right.

My slice was always tall and square. Each tender and light bite was both tart and sweet in equal measure.

About a decade after my grandmother passed away, I began baking and developing recipes professionally. But I could not stop thinking about her lemon velvet cake. So, I turned to my cookbooks. I looked to Dorie Greenspan’s Baking: From My Home to Yours and learned her Perfect Party Cake benefited from rubbing lemon zest into sugar to activate the flavor. I read through Ina Garten’s Barefoot Contessa Parties, and wondered if her lemon cake glaze might not be similar to my grandmother’s. I perused a few others, but nothing quite fit.

So I bit the bullet and wrote to my cousin Rachel (our family recipe keeper and my grandmother’s other favorite), asking if she could send the lemon velvet cake recipe my way. I was finally ready to develop my own version of the cake and eager to see what kind of magic my grandmother worked all those years ago.

I was shocked by the ingredients. My grandmother’s cake recipe called for oil, water, eggs, lemon Jell-O, and a “Lemon Velvet” cake mix. Suddenly, I understood why boxed cake mixes have always tasted so homey, intimate, and scrumptious. Although I’d been planning on twisting and tweaking my grandmother’s recipe to develop my own, the challenge of now doing it “from scratch” seemed more than appropriate and well-deserved.

My lemon velvet sheet cake tastes like a cake from a boxed mix, but in the best way. The lemon flavor is extra bright from copious amounts of zest and freshly squeezed juice. I use oil, rather than butter (a la Betty Crocker and my grandmother) for an extra moist cake, with a tender crumb. (It also helps that subbing oil for butter makes it easier.) I call for a couple of yolks for additional moisture and richness, and crème fraiche (or sour cream) for a little tang.

The glaze, however, is straight from my grandmother. I like to think this cake would make her happy. Of course, I still wish I’d been following her around the kitchen back in the day, rather than snooping in her bedroom. But making her cake—no matter the ingredients—is an auspicious start at making up for lost time.

Lemon Velvet Sheet Cake

View Recipe

Ingredients

For the cake

1 1/2 cups cake flour, sifted 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 2 cups granulated sugar 1/4 cup tightly-ish packed lemon zest (about 4 large lemons) 1 teaspoon lemon extract, optional 1/2 teaspoon pure vanilla extract 3/4 cup neutral olive oil – not extra virgin (i use filippo berio) 2 large eggs 2 yolks 1/4 cup lemon juice 1 cup crème fraiche (you can sub sour cream)

1 teaspoon lemon extract, optional 1/2 teaspoon pure vanilla extract 3/4 cup neutral olive oil – not extra virgin (i use filippo berio) 2 large eggs 2 yolks 1/4 cup lemon juice 1 cup crème fraiche (you can sub sour cream)

For the glaze

2 1/2 cups confectioners’ sugar, sifted 5 tablespoons lemon juice

2 1/2 cups confectioners’ sugar, sifted

5 tablespoons lemon juice

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Source: https://food52.com/blog/23184-my-family-recipe-lemon-sheet-cake

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