среда, 31 января 2018 г.

spinach salad with warm bacon vinaigrette

Happy Pie For Breakfast Day, friends! Do you see what I did there? I made it official, which means that you need not feel any regret that you may have innocently come upon a lonely wedge of leftover pie in the fridge this morning, and before you knew it, before you could responsibly hash out the pros and cons of setting your day to the tune of pie, and not, say, a muesli, fresh fruit and herbal tea detox, you in fact did have pie for breakfast and it was wonderful. You need not feel any regret because it’s a holiday, and it was important that you joined in the celebration. You were only doing your part. (Gobble, gobble.)

baby spinach
sliced button mushrooms

And now that we got that out of the way, I bet you could go for a salad. No, not a Salad of Thanksgiving Repentance; that would be rather dull. It might include wheat germ, and it’s too soon for all of that. I firmly believe that on the road from total overindulgence to the kind of mood that leads to my gym being jam-packed with Resolutes on January 1st, there should be some in-between. A salad, yes, one with several whole and wholesome ingredients, but also one that you look forward to eating because it in fact tastes amazing. And for that, I nominate this one. It comes with a warm bacon vinaigrette and old-school vibe. It’s not even a little sorry.

thick, thick bacon

Before I took off to Los Angeles, San Francisco, Portland, Vancouver, Washington DC, Toronto and Chicago on the whirlwind last few weeks of the book tour during which I have missed you all terribly, I went on a serious spinach salad bender, surprising nobody more than myself. If you’d offered me this salad any time in the last 15 years, I’d have pushed it away without regret. For a while there, spinach salads were both ubiquitous and terrible, the classic flavors co-opted with everything from raspberry vinaigrette to honey-drenched walnuts better suited for an ice cream sundae topping. But as will always happen, after a long break, I started craving the old-school version, the one you might have found on a steakhouse menu up until a while ago, and I think it’s fairly well established how warmly I feel about steakhouse classic salads. This one belongs back among their ranks.

thick bacon, diced small
crisping bacon into bits
sizzling vinaigrette, cold saald

A bright pile of baby spinach leaves is scattered with wispy slivers of red onion, thinly sliced white mushrooms (please, no fancy mushrooms here), coins of hard-cooked egg and then the piece de resistance, tiny bits of bacon rendered in a pan until crisp and salty and perfect, and its smoky renderings whisked with a pinch of Dijon and red wine vinaigrette in a skillet to make a quick, hot dressing that you pour over the salad, gently wilting the onion, spinach and mushrooms and leaving you wondering why you don’t make this every week of the year. You should. There’s still time.

spinach salad with warm bacon vinaigrette

Book Tour: To say that the last few weeks of book tour-ing and meeting so many wonderful people have been incredible would be the understatement of the century. They’ve been mindblowing, overwhelming, humbling and maybe a tiny bit exhausting, but a good exhausting. One I’d do again in a heartbeat. Which is awesome, as it’s not over yet. Boston I know both the Tuesday and Wednesday events are sold out (boo!) but both include details about how you can stop by a bit later for a signing, even if you couldn’t get tickets. I hope I will get to see everyone that missed out. Darien, I can’t wait to see your beautiful library on Thursday. Texas, I will be counting down the second until I can finally get to Book People on Friday in Austin and Blue Willow Bookshop in Houston on Saturday. [All Book Tour Details, here.]

One year ago: Sweet Potato and Marshmallow Biscuits
Two years ago: Upside-Down Cranberry Cake
Three years ago: Moroccan-Spiced Spaghetti Squash
Four years ago: Spaghetti with Swiss Chard and Garlic Chips
Five years ago: Lemon Ricotta Pancakes with Sauteed Apples, Roasted Stuffed Onions and Simplest Apple Tart
Six years ago: Not Your Mama’s Coleslaw and Indian-Spiced Vegetable Fritters

Spinach Salad with Warm Bacon Vinaigrette
Adapted from several places, but my favorite version is Alton Brown’s

To hard-boil eggs, well, there are a million approaches out there (see this comment section if you don’t believe me). Mine is to cover a large egg with cold water and put it on the stove and bring it to a boil over high heat. Once boiling, set a timer to exactly 9 or 10 minutes, and reduce the heat to medium. Once it’s done, I often plunge it in icy water so that it will stop cooking immediately and also chill quickly. At 9 minutes, large eggs will be a little tender in the center, as you can see in the top photo. At 10, it will be a fully-cooked (but not overcooked) egg.

If you’re freaked out by raw red onion, you can actually add it to the dressing in the skillet for the last 10 seconds to soften it and remove more of the bite, and pour the onions and dressing over the salad together.

Serves 4 as an appetizer or 2 spinach salad enthusiasts

4 ounces baby spinach
2 large white mushrooms, thinly sliced
1/4 small or medium red onion, very thinly sliced
1 large egg, hard-boiled (see above), chilled, peeled and thinly sliced
4 pieces thick-sliced bacon (about 4 ounces), finely diced
2 tablespoons red wine vinegar
1/2 teaspoon honey or sugar
1/2 teaspoon smooth Dijon mustard
Coarse salt and freshly ground black pepper to taste

Place spinach in a large, wide salad serving bowl. Scatter with mushrooms, red onion (see above for a different, mellower way to add the onions) and coins of hard-boiled egg. In a large skillet, fry bacon bits over medium-high heat until they’re brown and crisp and have rendered their fat. Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad. Pour out all but two tablespoons of hot bacon fat from the skillet. Reheat over medium and quickly whisk in the red wine vinegar, honey and Dijon. Pour over entire salad and season salt and pepper. Toss gently and serve hot. Repeat tomorrow night.

Related

breakfast slab pie
breakfast slab pie
brussels sprouts, apple and pomegranate salad
brussels sprouts, apple and pomegranate salad
spinach sheet pan quiche
spinach sheet pan quiche

Original article and pictures take http://smittenkitchen.com/blog/2012/11/spinach-salad-with-warm-bacon-vinaigrette/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+smittenkitchen+(smitten+kitchen) site

понедельник, 29 января 2018 г.

Hot Chocolate Cake

As if the name Hot Chocolate Cake wasn't enough to make you fall in love, look at this beauty I found over at Birthday Girl:

And homemade marshmallows on top! Please and Thank you!

The recipe is from Fine Cooking.

What you need:

For the cake
6 oz. (3/4 cup) unsalted butter; more for the pans
13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans
3/4 cup canola oil
4-1/2 oz. bittersweet chocolate, finely chopped
3 cups granulated sugar
2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
3 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
2 Tbs. pure vanilla extract
2-1/2 tsp. baking soda
1/2 tsp. kosher salt

For the frosting
2-1/2 cups heavy cream
3 oz. (6 Tbs.) unsalted butter
1 vanilla bean, split lengthwise and seeds scraped out
6 oz. bittersweet chocolate, finely chopped
2 cups granulated sugar
6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating
1/2 cup Lyle’s Golden Syrup
1/4 tsp. kosher salt

For the marshmallows
Three 1/4-oz. envelopes unflavored powdered gelatin
2 cups granulated sugar
1 cup light corn syrup
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
1 cup plus 2 Tbs. confectioners’ sugar; more as needed

What you do:

Make the cake
Position racks in the bottom and top thirds of the oven and heat the oven to 350°F. Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust with flour and knock out the excess.
In a 3-quart saucepan, combine the butter, oil, chopped chocolate, and 1 cup water. Heat over medium heat until melted.
In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.
Whisk in the eggs, one at a time, then whisk in the buttermilk, vanilla, baking soda, and salt. Divide the batter evenly among the prepared pans.
Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

Make the frosting
In a 4-quart saucepan over low heat, combine the cream, butter, and vanilla bean and seeds and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth—be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 2 hours, or refrigerate overnight.

Make the marshmallows
Pour 3/4 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin over the water. Attach the bowl to the mixer and fit it with the whisk attachment.
Clip a candy thermometer to a 3-quart saucepan; don’t let the tip of the thermometer touch the bottom of the pan. In the saucepan, boil the sugar, corn syrup, salt, and 3/4 cup water over medium heat without stirring until it reaches 234°F to 235°F, about 10 minutes. With the mixer on low speed, pour the hot sugar mixture into the gelatin in a slow, thin stream.
Add the vanilla, carefully increase the speed to high, and beat until the mixture has thickened and cooled, about 5 minutes (the bottom of the bowl should be just warm to the touch). Line a 9x13-inch pan with foil, leaving an overhang on 2 sides. Sift 1 Tbs. of the confectioners’ sugar into the bottom of the pan, then pour the marshmallow mixture into the pan and sift another 1 Tbs. confectioners’ sugar on top. Let sit at room temperature until set, at least 2 hours.

Assemble the cake
Remove the frosting from the freezer or refrigerator. Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes to soften. Change to a whisk attachment and beat at medium-high speed until light and fluffy, about 3 minutes.
Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with 1-1/2 cups of the frosting, spreading it evenly with an offset spatula to the cake’s edge. Repeat with another cake layer and 1-1/2 cups frosting. Top with the last cake layer.
Put 1-1/2 cups of the frosting in a small bowl. With an offset spatula, spread this frosting in a thin layer over the top and sides of the cake. Refrigerate the cake until the frosting firms enough to seal in the crumbs, 20 to 30 minutes.
Spread the remaining frosting in a smooth layer over the top and sides of the cake. If necessary, you can rewhip the remaining frosting to loosen and lighten it. Remove the waxed paper strips.
Use the foil overhang to lift the marshmallow from the pan. Using a knife that has been dipped in cold water, cut along the edge of the marshmallow to release it from the foil. Transfer to a cutting board and remove the foil. Put the remaining 1 cup confectioners’ sugar in a medium bowl. Cut the marshmallow into cubes of different sizes, from 1/4 to 3/4 inch (you will need to continue to dip the knife in cold water as you cut the marshmallows). The marshmallows will be very sticky—dip the cut edges in the confectioners’ sugar to make them easier to handle. As you work, toss a few cubes at a time in the sugar to coat, then shake in a strainer to remove the excess. Mound the marshmallows on top of the cake (you’ll need only a third to half of them). Sift some cocoa powder over the marshmallows.

make ahead tips

You can bake, cool, wrap, and store the cake layers at room temperature for up to 1 day or freeze for up to 1 month. You can refrigerate the frosting for up to 3 days. The assembled cake can be refrigerated for up to 4 hours (return to room temperature before serving). Wrapped well, leftover marshmallows keep at room temperature for up to 1 month.

nutrition information (per serving):

I am going to suggest that you DON'T read the nutritional information for this cake, but if you want to you can find that, along with the recipe, HERE.

Original article and pictures take http://www.bedifferentactnormal.com/2010/12/hot-chocolate-cake.html site

пятница, 26 января 2018 г.

Prime Rib Roast

prime rib roast

Serve the holiday-worthy roast with its traditional side dish, Yorkshire Pudding.

Source: Martha Stewart Living, December/January 1996

Wooden Spoons
Wooden Spoons

Ingredients

Directions

To ensure even cooking, roast must first be left at room temperature for about two hours before being placed in the oven. Do not use a nonstick pan for this recipe; it will yield fewer cooked-on bits of flavorful juices.

Original article and pictures take http://www.marthastewart.com/343283/prime-rib site

75+ Snacks to Satisfy Hunger, All Under 150 Calories

30 Days of Snacks
30 Days of Snacks

← Use Arrows Keys →

There's so much more to snacking than cheese and crackers! Here are 77 different mouthwatering, hunger-curbing snacks to enjoy every day of the month (and then some!) — all at 150 calories or fewer.

more images

Original article and pictures take http://www.fitsugar.com/30-Days-Snacks-31026467 site

Butterfinger Cupcakes Recipe Will Make You Look Like Mom of the Year

butterfinger cupcakes

OMG. Don't be the least bit embarrassed if you wind up drooling all over yourself after seeing this amazing Butterfinger Cupcakes recipe from Make Bake Celebrate -- because it's 100 percent impossible to resist!

Butterfingers are so crunchy and delish and have been one of our favorite candy bars ever since we were kids -- but a cupcake inspired by them? That's just pure genius, if you ask me.

My 7-year-old developed a love for Butterfingers after Halloween last year, so I know he's going to absolutely flip when I present him with these cupcakes with one of his favorite treats on top.

Of course, that's assuming I don't eat them all before he has a chance to dig in.

On that note, I think I'll plan on making a double batch.

Butterfinger Cupcakes

18 milk chocolate cupcakes -- baked
6 full-size Butterfingers (plus some to cut up on top if you would like)
1 stick butter (set out to soften)
1/2 cup peanut butter
1 cup powdered sugar
Orange gel food coloring (optional)
2-4 tablespoons milk

Directions:

Unwrap your candy bars. Using a vegetable peeler, scrape the chocolate off the bars into a bowl; set aside for topping.

Finely crush the Butterfinger insides in a blender -- or placing them in a ziplock bag and rolling over with a rolling pin until finely crushed would work. Set aside. In the bowl of an electric mixer, beat the butter until soft and creamy. Then add in peanut butter and mix until combined well.

Dump in the crushed butterfingers crumbs. Mix until fully combined. Slowly mix in powdered sugar.

If you would like to deepen the orange color, add in a few drops of orange food coloring until you reach a nice Butterfinger orange.

Once all is mixed well and desired color is achieved, add in 1 tablespoon of milk until you have reached the desired consistency.

Top cupcakes with icing and sprinkle on chocolate shavings that were set aside. If desired, cut up additional candy bars and place chunks on top.

TIP: When cutting the candy bars, lay knife over the bar and cut firmly and quickly to keep the bars from crumbling.

Original article and pictures take http://thestir.cafemom.com/food_party/158821/butterfinger_cupcakes_recipe_will_make?utm_medium=sm&utm_source=pinterest&utm_content=thestir site

Palta rellena, two better halves

I was expecting my first baby the day I felt a sudden craving for palta rellena (stuffed avocado with tuna salad) for the first time . There was no time to lose, so I ran to the grocery store and chose the biggest avocado, two cans of tuna, some mayonnaise, and returned to my tiny kitchen to prepare this delicious dish all for myself. But it turned out being too much food for me, and I learned an important lesson: eat in moderation, especially if you are pregnant.

A few years after that experience, I was ready to give this tasty and nourishing appetizer another chance. To this day, I can say that I´ve tried every stuffed avocado I could imagine: with chicken salad, tuna and mayo, palm hearts with vinaigrette, Russian salad, shrimp cocktail, scallops with Bloody Mary sauce, causa… If you´re feeling adventurous, you can even try putting some poached eggs in the avocado halves, cover with Hollandaise sauce, and run under the broiler. It’s magical!

Today I prepared one recipe in two presentations. One of them is the typical stuffed avocado, and the other is the stuffing served over some guacamole. The stuffing is nothing else than a luscious shrimp cocktail (or cebiche). The result is wonderful. You can make both presentations if you feel like doing something fancy for lunch or dinner. Just use half the avocado for one variation, and half for the other one. Here’s how:

1.- Cut the avocado in half and mash one of the halves with salt, pepper, lemon juice, 1/4 garlic clove finely chopped. Put this guacamole in a metal ring, leaving a hole in the middle, and then stuff with a mixture of 1 cup cooked shrimp, 2 tablespoons julienne tomato, 2 tablespoons julienne red onion, 1 tablespoon coriander leaves, juice of 2 lemons, 1 tablespoon black olives, salt and pepper.

2.- Using the same shrimp cocktail of the previous recipe, stuff the other avocado half, garnish with parsley or coriander leaves and serve.

Share

Veggie palta rellena – Why avocados are a staple food in my family´s kitchen Shrimp cocktail with avocado and Golf sauce – A timeless appetizer Upgraded pan con palta (bread with avocado) – For a unique Christmas celebration

Original article and pictures take http://perudelights.com/palta-rellena-two-better-halves/ site

четверг, 25 января 2018 г.

Fit Blogger We Love: Dashing Dish

Katie loves experimenting in the kitchen to create nutritious and flavorful dishes.

Do you ever crave waffles drizzled with syrup, cheeseburgers with all the fixings or red velvet cake? Maybe a better question is "who doesn't?" Katie at Dashing Dish has a knack for taking calorie-packed recipes and making guilt-free versions that taste just as decadent, which is why she's landed on our bookmarked reading list! Here's what keeps her moving and motivated.

My favorite way to work out: A combination of weight training and interval/HIIT (high intensity interval training).

5 things I can’t live without:

  1. My husband
  2. My family and friends
  3. My Pomeranian Zoey
  4. My Bible
  5. My Nike tennis shoes

I’m happiest when I’m: In my pajamas at night cuddled up with my husband watching movies!

My fave fit snack: One of my protein shake or protein muffin recipes!

My gym bag must-have: My iPhone (which has a fully loaded iTunes workout playlist) with my armband and headphones.

Of course we had to ask Katie to share one of her favorite recipes! Click below for her 187-calorie cake batter shake—a much lighter take on the treat that can sometimes offer a full day's worth of calories.

Cake Batter Protein Shake

Serves 1

  • ½ cup lowfat cottage cheese
  • 1 scoop vanilla protein powder (like Designer Whey protein powder)
  • 3-5 drops almond extract or butter extract
  • 1 tablespoon sugar-free vanilla instant pudding mix OR 1/2 teaspoon vanilla extract
  • 3-5 Stevia packets (or sweetener of choice to taste)
  • ½-1 cup water
  • 5-10 ice cubes
  • Optional: Sprinkles for topping!

Put everything into a blender and blend, adding as much water and ice until your desired, creamy consistency is reached. Top with sprinkles if desired, and enjoy!

Do you have a favorite fit blogger you want us to highlight? Leave a comment below or email blog@fitnessmagazine.com

Original article and pictures take http://www.fitnessmagazine.com/blogs/fitstop/2012/08/23/healthy-eating/fit-blogger-we-love-dashing-dish/ site

Chile Relleno Soup

Chile Relleno Soup. A creamy poblano soup topped with an open faced chile relleno.

Chile Relleno Soup. A creamy poblano soup topped with an open faced chile relleno.

Who loves a big bowl of comfort? This chile relleno soup is exactly that. A rich, creamy poblano soup topped with an open faced chile relleno and of course melty cheese. Best part? It tastes like a chile relleno.

The hubs is known for his brilliant ideas. As we’re sitting having dinner one night, a typical meal of soup and sandwiches, he has the amazing idea for me to make a chile relleno soup, french onion style. Of course, I smile and say “Alright! I’m on it!”

Chile Relleno Soup. A creamy poblano soup topped with an open faced chile relleno.

So what exactly does that mean? Chile relleno soup but done french onion style? Well basically, he wanted the cheesy, crusty topping. And the taste of pure chile relleno. Which duh..an open faced chile relleno on top smothered and covered in cheese. And the soup, is so rich and creamy and has just a hint of heat from the poblanos. Definite comfort in a bowl. And this folks, is why the hubs loves me.

My Newest Videos:

Chile Relleno Soup. A creamy poblano soup topped with an open faced chile relleno.

The main flavor from this soup comes from the use of roasted poblano chiles. So easy to roast chiles, if you haven’t done it before, just place them under the broiler for a few minutes on each side until the skin gets nice and black. Pop them into a plastic bag, this allows the steam to work it’s magic and make the skin just peel right off of them when the time comes. Just give them about 20 minutes or so, otherwise you may burn your fingers while handling them. Trust me.

Chile Relleno Soup. A creamy poblano soup topped with an open faced chile relleno.

While the chiles are steaming away you can prepare the rest of the soup. Onion, garlic and cilantro cooked with some olive oil and butter. Add some flour to make it nice and thick. Chicken stock, milk, and…avert your eyes if needed, heavy cream. I know, I know. But trust me. This soup is so rich and creamy. And now we know why! But it’s totally worth it. Then a dash of salt and pepper.

Once we can peel those peppers, they get chopped and added to the soup to simmer. Lastly, a little bit of cheese for extra richness. Again, trust me. It’s worth it. Top it off with the chile relleno and some extra cheese and all will be right in the world. Scroll on down for the handy printable recipe!

More Comfort Meals to Enjoy:

This crockpot Turkey Chili is so thick and hearty and bursting with flavor. Perfect for cuddling up with on a chilly day.
{One Pot} Spinach & Artichoke Mac and Cheese. A one dish cheesy pasta dish perfect for a family dinner.
Chicken Enchilada Casserole. My family is completely addicted to this easy to make completely delicious meal!

Original article and pictures take http://houseofyumm.com/chile-relleno-soup/#_a5y_p=3203792 site

Top 10 Fat-Burning Meal Ideas

Worldwide obesity has nearly doubled since 1980 and it is a growing problem. Being overweight or obese can have a serious impact on health, so that is a really good reason why people all over the world are trying to solve their weight problems. Losing weight and keeping the pounds off isn’t a quick or easy process. Sometimes being on a diet and eating the same meals can become a little boring. Because of that, we wanted to make your weight loss plan more interesting and we’ve collected top 10 fat-burning meal ideas, which are based on protein, fiber, and healthy carbs. They will boost your metabolism and keep you feeling full all day long. Don’t forget, if you really want these foods to work their miracles, they must be consumed as part of a clean diet. Enjoy!

Vegan Vegetable Biryani

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Recipe via singaporeshiok.blogspot.com

Easy Grilled Salmon

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Recipe via myfavfoodrecipe.blogspot.sk

Roasted New Potatoes and Asparagus

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Recipe via cinnamonspiceandeverythingnice.com
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Recipe via goodhousekeeping.com

Dijon Glazed Salmon & a Sweet Pea Salad

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Recipe via inspiringtheeveryday.com

Cauliflower “Steaks”

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Recipe via prouditaliancook.com

Cilantro Lime Chicken

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Recipe via beliteweight.com

Sweet & Spicy Peach Glazed Salmon

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Recipe via mountainmamacooks.com

Chicken and Broccoli Stir – Fry

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Recipe via recipefirst.info

Moroccan Veggie Burger Wraps

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Recipe via healthygirlskitchen.com

Original article and pictures take http://www.topinspired.com/top-10-fat-burning-meal-ideas/ site

Prosciutto and Pesto Panini

Wooden Spoons
Wooden Spoons

Ingredients

Directions

Original article and pictures take http://www.marthastewart.com/258359/prosciutto-and-pesto-panini?czone site

вторник, 23 января 2018 г.

fourteenforty365.com

This webpage was generated by the domain owner using Sedo Domain Parking. Disclaimer: Sedo maintains no relationship with third party advertisers. Reference to any specific service or trade mark is not controlled by Sedo nor does it constitute or imply its association, endorsement or recommendation.

Original article and pictures take http://www.fourteenforty365.com/2014/04/weekend-meal-prep.html?m=1 site

пятница, 19 января 2018 г.

One Pot Chicken Risotto

One Pot Chicken Risotto is a delicious, simple, and easy dish – just add ingredients and stir for a creamy restaurant quality risotto at home!

Be sure to scroll to the bottom of the post for the recipe – but find some very important cooking tips in the post below!

I love risotto. When thinking of easy weeknight meals, it isn’t always the top of our list- but this One Pot Chicken Risotto really should be!

While it is a bit stir-intensive (you will be stirring this for about a half hour, not constantly but frequently), it really isn’t much other work- Just toss and stir!

One Pot Chicken Risotto Recipe Variations

Also, you can easily adapt this recipe to what you have on hand. Think of it as a hearty, rustic peasant dish- if you have chicken stock or vegetable stock, use that instead.

Have some asparagus and mushrooms instead of peppers and green onions? Use those!

Be flexible and find the flavors you love.

Also, I add vermouth in to the recipe because I love the flavor.

You can skip this entirely, or add a different type of white wine.

Try the vermouth sometime though- I cook with it all the time! Its fabulous to sauté mushrooms in and has a flavor that pairs wonderfully with risotto.

Tips to Perfect Risotto at Home

The one thing that makes this recipe is the process. Don’t rush it.

While this recipe will only take 30-40 minutes, don’t skip the steps or add to much liquid when stirring rice.

This will keep your risotto from getting too gummy or runny! Also, YOU HAVE TO STIR VERY FREQUENTLY.

I’ve made risotto both with and without cream, but the “creamy” texture comes from the rice giving off it’s starches. To do this, you need to STIR, BABY, STIR!

It isn’t much work, but it is crucial! It’s a little odd because we’re used to stirring dishes just to prevent from burning- but this one needs to be stirred to get the right texture. It’s kind of like when you overwork bread and it gives the bread a weird texture and becomes too gummy- thats exactly what we want the rice to do because it makes the sauce creamy!

My husband makes this with two pots- he heats up the stock in one, and pours it into the risotto from the other pot which sits on low.

I usually just do it all in one pot with room temperature stock though- and I dont have a problem. Just add stock a little more slowly and stir a little more.

If you like your risotto on the very soft side (it is supposed to be al dente, but some like it softer)- HEAT YOUR STOCK IN ANOTHER POT. This cuts waaay down on cook time. Some readers have had to add more time as it cooks to get to be completely soft.

If you are rushed for time, cook it at a much higher heat (medium high to high), stirring frequently, and add more liquid. This will speed it along faster.

Reheating Leftover Risotto

As a reader noted, this makes a TON of risotto. We like making big batches because it is a super delicious leftover food, and that means a few less meals to cook (if it even lasts that long).

Feel free to cut it in half if you have a smaller family.

To get a perfect creamy leftover risotto, you’ll want to heat it up quickly, without adding much liquid to it (or it will turn to mush). I like to melt about 2 tbsp butter and then add the risotto to it in a pan, stirring to mix well until hot.

This dish also reheats great in a microwave for work meal-prep!

Other Easy One Pot Dinners You’ll Love:

If you love this recipe, be sure to check out my other risottos! It is such a fun and versatile dish, you’ll love trying different flavors!

One note: this method will work perfectly with other meats, but don’t use this for shrimp.

Instead of cooking the shrimp at the beginning, start the veggies and then add the shrimp towards the end of the process- just toss in and cook until opaque- otherwise your shrimp will be totally overcooked gummy and gross.

For more delicious easy dinners, please check out some of my other recipes:

Cheesy Pesto Stuffed Prosciutto Wrapped Baked Chicken

one pot chicken risotto with fresh vegetables at sweetcsdesigns.com #chicken #recipe #onepot

One Pot Chicken Risotto Recipe

One Pot Chicken Risotto
Print

Ingredients

  • 2 chicken breasts, or 1 full breast if attached, diced to 1" cubes, seasoned with salt and pepper
  • 1 large onion, diced
  • 1 bell pepper, bunch of asparagus, or other veg, diced
  • 2 1/2 cups arborrio rice
  • 2 packages beef or chicken stock, lower sodium is best (2x 14 oz box- you may use less or have to add additional broth or water to cook to your preferred rice texture. I like beef in this even though its a chicken dish because its a bit saltier and has a richer flavor when cooked down, but that is just a personal preference)
  • 3 tbsp butter
  • olive oil
  • salt
  • pepper
  • diced green onions or peas- 1/4 cup
  • dry vermouth, optional- 1/2 cup
  • 1 cup water
  • Parmesan Cheese, optional

Instructions

  1. Heat a large pan or ceramic dutch oven over high heat.
  2. Add 1 tbsp olive oil.
  3. When oil is shimmery, add diced chicken.
  4. Cook until browned on all sides.
  5. Add diced vegetables.
  6. When vegetables are slightly browned, add butter and stir.
  7. Lower heat to medium-low, add rice, stir well.
  8. Let rice brown just slightly (think "toasted" for a little flavor)
  9. Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid.
  10. Stir frequently until rice thickens.
  11. Add a little more stock until it is just barely liquid. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.
  12. Realistically, using a regular sized container of stock, you'll use it in about 6ths or 8ths.
  13. When your stock is gone, and the risotto has become thicker, taste a bit of it.
  14. If the rice is too crunchy for your taste, add a little water and proceed with the steps above. Risotto should be slightly al dente- just a slight, teeny crunch when bit. If you over cook the rice, it will become a bit gummy- but its all individual tastes.
  15. Add diced green onions just before your risotto is done cooking- you won't want them to overcook. If using frozen peas, add them with the last addition of stock so they thaw and cook just briefly.
  16. When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.
  17. Serve when warm.
  18. Grate fresh parmesan cheese over the top and enjoy!

Original article and pictures take http://sweetcsdesigns.com/one-pot-chicken-risotto/ site

вторник, 16 января 2018 г.

Fluffernutter Rice Krispie Treats

Peanut Butter Rice Krispie Treats topped with melted Reese’s PB morsels and mini Reese’s PB cups. A delicious twist on a childhood favorite!

Fluffernutter Krispie Treats: a delicious chocolate peanut butter and marshmallow treat, easy and no bake too! #reeses
Fluffernutter Krispie Treats: a delicious chocolate peanut butter and marshmallow treat, easy and no bake too! #reeses

Click HERE to save recipe to pinterest!

So my schedule is quite overwhelming right now. I’m not even going to describe or complain because I’m sure you all have had times in your life when things were so busy you couldn’t even look at the calendar without throwing a tantrum. Right?

Then I realized it has been MONTHS since I shared a Rice Krispie treat recipe on the blog. And that, my friends, is unacceptable. I apologize.

Fluffernutter Krispie Treats: a delicious chocolate peanut butter and marshmallow treat, easy and no bake too! #reeses
Fluffernutter Krispie Treats: a delicious chocolate peanut butter and marshmallow treat, easy and no bake too! #reeses

My apologies for eating way more than my share of these treats. I started out by making peanut butter flavored krispie treats. Then added some extra marshmallows to give them a true fluffernutter feeling.

But they looked naked. And I don’t mind eating naked rice krispie treats…but when life is overwhelming you need more. So I topped them with some melted Reese’s peanut butter morsels and some mini Reese’s peanut butter cups.

Life is good.

Fluffernutter Krispie Treats: a delicious chocolate peanut butter and marshmallow treat, easy and no bake too! #reeses
Fluffernutter Krispie Treats: a delicious chocolate peanut butter and marshmallow treat, easy and no bake too! #reeses
Fluffernutter Krispie Treats: a delicious chocolate peanut butter and marshmallow treat, easy and no bake too! #reeses
Fluffernutter Krispie Treats: a delicious chocolate peanut butter and marshmallow treat, easy and no bake too! #reeses

If you’re looking how to make rice krispie treats, I’ve got you covered with the perfect rice krispie treats! <——that recipe is amazing. You’ll never use the one on the box or bag of marshmallows again. But, if you want to change up that perfect krispy treat, today’s recipe is the one for you.

Want more Krispie Treat recipes?

I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new with Shugary Sweets (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.

Connect with Shugary Sweets! I know you want to see behind the scenes…check out my instagram!

This delicious krispie treat recipe was inspired by one of my favorite fudge recipes. Fluffernutter Fudge!

Fluffernutter Fudge from shugarysweets.com
Fluffernutter Fudge from shugarysweets.com

Just craving Reese’s peanut butter cups? I’ve got ya covered with these Reese’s Peanut Butter Bars.

peanut butter bars from shugarysweets.com
peanut butter bars from shugarysweets.com

More fun Reese’s recipes from the blogging world…

Chocolate Reese’s Cheesecakes from Inside Brucrew Life

Reese’s Peanut Butter Dip from Crazy for Crust

Reese’s Cup Poke Cake from Something Swanky

Fluffernutter Krispie Treat recipe:

Peanut Butter Rice Krispie Treats topped with melted Reese’s PB morsels and mini Reese’s PB cups. A delicious twist on a childhood favorite!

*Today’s recipe for Fluffernutter Krispie Treats was originally published on Shugary Sweets on April 10, 2013 and has been edited and republished in April 2018.

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Original article and pictures take http://www.shugarysweets.com/2013/04/fluffernutter-rice-krispie-treats#comment-28442 site

понедельник, 15 января 2018 г.

Classic Martha Ideas

Katie loves experimenting in the kitchen to create nutritious and flavorful dishes.

Do you ever crave waffles drizzled with syrup, cheeseburgers with all the fixings or red velvet cake? Maybe a better question is "who doesn't?" Katie at Dashing Dish has a knack for taking calorie-packed recipes and making guilt-free versions that taste just as decadent, which is why she's landed on our bookmarked reading list! Here's what keeps her moving and motivated.

My favorite way to work out: A combination of weight training and interval/HIIT (high intensity interval training).

5 things I can’t live without:

  1. My husband
  2. My family and friends
  3. My Pomeranian Zoey
  4. My Bible
  5. My Nike tennis shoes

I’m happiest when I’m: In my pajamas at night cuddled up with my husband watching movies!

My fave fit snack: One of my protein shake or protein muffin recipes!

My gym bag must-have: My iPhone (which has a fully loaded iTunes workout playlist) with my armband and headphones.

Of course we had to ask Katie to share one of her favorite recipes! Click below for her 187-calorie cake batter shake—a much lighter take on the treat that can sometimes offer a full day's worth of calories.

Cake Batter Protein Shake

Serves 1

  • ½ cup lowfat cottage cheese
  • 1 scoop vanilla protein powder (like Designer Whey protein powder)
  • 3-5 drops almond extract or butter extract
  • 1 tablespoon sugar-free vanilla instant pudding mix OR 1/2 teaspoon vanilla extract
  • 3-5 Stevia packets (or sweetener of choice to taste)
  • ½-1 cup water
  • 5-10 ice cubes
  • Optional: Sprinkles for topping!

Put everything into a blender and blend, adding as much water and ice until your desired, creamy consistency is reached. Top with sprinkles if desired, and enjoy!

Do you have a favorite fit blogger you want us to highlight? Leave a comment below or email blog@fitnessmagazine.com

Original article and pictures take http://www.fitnessmagazine.com/blogs/fitstop/2012/08/23/healthy-eating/fit-blogger-we-love-dashing-dish/ site

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Chocolate Buttercream Frosting Recipe

This truly is the best chocolate buttercream frosting recipe ever. You’ll have to read on to see my secrets! I can’t believe that it’s tak...