02 Sep 2014
in Breads, Breakfasts, Eggs, Recipes
Tags: avocado, biscuits, biscuits and gravy, breakfast, Breakfasts, Cooking, deep south, food, foodie, foodporn, hearty, nomnom, parsley, recipes, sausage gravy, Southern, Southern style, thyme, tomatoes
Thyme is the simple secret :-)
Southern simplicity at its finest. Serve with eggs over easy, grits or hash browns and you have one complete down-home style breakfast suited for even the most discriminating Southern Gentleman.
16 ounces Breakfast Sausage—I use Bob Evan’s or Jimmy Dean original. Turkey, Chicken or Soy crumbles may be used.
1/3 cup Flour
1 1/2 cups Milk
1 cup chicken broth
1 small onion; chopped fine
1/4 cup chopped parsley
1 teaspoon fresh thyme
1/4 teaspoon ground nutmeg
Salt and Pepper
Your favorite Biscuit Recipe
Brown sausage and onions in skillet until deeply colored and crispy, breaking sausage into pieces. Season with nutmeg, thyme, salt and pepper.
Sprinkle flour onto sausage and onions, stir and cook for 2-3 minutes. Add milk and broth to sausage mixture, stir and bring to a boil, simmer until thickened, about 10 minutes. Add more milk, if needed. Sprinkle in parsley, season with salt and pepper to taste. Pour gravy over biscuits and serve with rib-stickin’ sides of your choice.
01 Sep 2014
in Appetizers & Beverages, Fun Facts, Hacks, Lunch, Recipes, Salads, Vegetables
Tags: beets, carrots, cheese, chicken, Cooking, cucumber, cucumbers, food, foodie, foodporn, fun facts, Ideas, kale, lettuce, lunch, nomnom, on the go, pepper, peppers, portable, salads, tomato, tomatoes, top 10, top-rated, vegetables, yum
Layer, Shake, Plate & Enjoy!
There are few things as enjoyable as a nice, crisp, flavorful salad! One ready for you when you are ready for it. A little prep now can bring a multitude of fresh layers of flavors when you want and need them the most. These colorful, portable, on the go jars of freshness far surpass any offered at a drive-thru or the soggy, flat-flavored ones offered at your local market. Give them a try! They’re fun, quick and oh so delish!
Where does your salad hail?
A few fresh, crunchy, ingredient ideas–the list is as vast as your imagination
“Have salad will travel!” Buon Appetito!
31 Aug 2014
in Breakfasts, Dessert, Desserts, Fun Facts, Hacks
Tags: bread, breakfast, Breakfasts, chef, Cooking, cream cheese, crescent rolls, danish, dolce, food, foodie, foodporn, fruit, fun facts, hack, hacks, Ideas, jelly, nomnom, pastries, pastry, preserves, recipes, top 10, top-rated, yum
“The Braid” Make a crescent roll square, cut sides with 5 snips leaving a 2″ space in center, smear on sweetened cream cheese, add fruit filling and braid. Brush with egg wash & bake @ 375* for 20-25 minutes.
Want impressive and delicious pastries at home in minutes? Try these easy and fun techniques! All can be accomplished with a few simple ingredients and about 20-30 minutes. No need to make a trip in to your local bakery because you got this!
Start with a can or 2 of crescent rolls (healthier brands can be found at your local health food market), a base of softened cream cheese (8 ounces) and powdered sugar (about 1/4-1/2 cup) to taste–whip up. Slice fruit of choice–berries and apples work nice or use preserves and jelly. Some egg wash–1 egg whipped up with a tablespoon of milk. Grab your spoons, knife, pastry brush and baking pan and lets go!
“The Crossover” Same as the braid, but follow this cutting technique. A dollop of cream cheese in center & a few berries. Brush on egg wash & bake
“The Pinwheel” A Crescent square, Cut sides in 4 triangles, alternate & fold corners to center, pinch, fill, brush & bake
“The Traditional” Square, bring in corners, pinch center, fill, brush & bake
30 Aug 2014
in Breads, Breakfasts, Cakes, Dessert, Desserts, Recipes
Tags: Amish, apple, apples, bread, breakfast, cake, cakes, cinnamon, Cooking, dessert, desserts, dolce, food, foodie, foodporn, fruit, nomnom, recipes, snack, snacks, teacake, yum
This is the next best thing to coffee cake that I have ever found. I added my own personal twists to the original recipe, but only minor, small changes because this simple bread is so delicious in its simplicity that I simply could not taint it! No kneading, just mix and bake! Perfect with a nice cup of coffee, tea or milk at anytime of the day.
1/2 cup butter, softened
1 cup sugar
1/2 tsp each of salt, cardamom or nutmeg
1 cup buttermilk or 1 cup milk plus 1 tablespoon vinegar or lemon juice
2 cups flour
1teaspoon baking soda
1 medium apple; peeled & chopped fine
2/3 cup brown sugar
1 teaspoon cinnamon
Cream together butter, sugar, and egg. Add milk, flour, salt, spices and baking soda. Put 1/2 of batter (or a little less) into greased loaf pan. Mix in separate bowl sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter. Sprinkle on half the apples and press in slightly. Add remaining batter to pan; sprinkle remaining cinnamon topping and apples, press slightly. Swirl batter horizontally with a knife—about 6-7 passes. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. Sprinkle course sugar or glaze over top when cake completely cools–optional, but nice :-)
Cool in pan for 20 minutes before removing from pan. Makes 1 loaf. Ingredients can easily be doubled.
29 Aug 2014
in Pizza, Recipes, Sandwiches, Snacks, Tips & Tricks, Uncategorized
Tags: bread, cheese, Cooking, entrees, food, food hacks, foodie, foodporn, fun facts, hack, lunch, monkey bread, nomnom, pizza, recipes, sandwich, sandwiches, top 10, top-rated, yum
2 Tubes of Your Favorite Biscuits, Prep & Dice Toppings, Slice Down Center of Each Biscuit–Leave about 1/4″ Around Bottom & Sides. Pinch Top Together
Sprinkle Bottom of Pan with Grated Parmesan, Salt & Pepper To Taste. Place Pinched Side Down in Pre-Greased Tube Pan. Sprinkle with Salt & Pepper. Bake @ 400* for 30-35 minutes. Cool Pan on Wire Rack for 10 Minutes. Invert Onto Serving Plate. Enjoy!!
28 Aug 2014
in Entrees, Lunch, Main Course, Recipes
Tags: beans, breakfast, cheese, chorizo, entrees, food, foodie, foodporn, lunch, main dishes, Mexican, nomnom, pinto beans, potato, potatoes, recipes, sausage, tortilla, tortillas, Traditions, yum
This simple Mexican dish is packed with unique luscious flavors and takes less than 30 minutes to prepare. Chorizo is uncooked sausage, made with fresh ground pork and well seasoned with smoked red chiles. Since it’s fresh, you will need to remove the casing before cooking. Chorizo can be found at most supermarkets or if you’re fortunate enough, an authentic Carniceria. Also, some chorizos are very salty so watch the seasoning.
I served this flavorful dish with seasoned pinto beans topped with a blend of Mexican cheeses and flour tortillas, but it’s a great filling for soft tacos too; just add shredded cheese, beans and your choice of any of your favorite taco fillings. Great for breakfast, lunch or dinner!
Chorizo Drying–You’ll want fresh for this dish
1 tablespoon light olive oil
1 pound of Mexican chorizo, casings removed
1 small onion, diced
1 hatch, pablano chile pepper, or 1 green pepper for less heat, chopped course
1 pound boiled red skinned new potatoes, cut into small cubes
Kosher salt and fresh ground black pepper, to taste
Fresh Hatch Chile Peppers
Heat the oil in a heavy large skillet over medium-high heat. Add chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions, peppers and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with a little salt and pepper, to taste. Transfer to a serving bowl or plate into individual serving dishes. Top with additional roasted peppers and hot sauce for garnish. My favorite is “Cholula.”
27 Aug 2014
in Entrees, Recipes, Soups & Stews
Tags: cheese, creamy, easy, food, foodie, foodporn, ham, main dishes, nomnom, potato, potatoes, quick, recipes, soup, stew, vegetables, yum
Ready In: 45 Minutes Servings: 8
A hearty, easy soup that’s ready in 45 minutes. Perfect for using up leftover ham. Break out the crusty bread and crisp salad greens! This soup is quick, easy in all of its luscious, satisfying and creamy deliciousness.
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
26 Aug 2014
in Candy, Dessert, Desserts, Recipes
Tags: butter, candy, Chocolat, chocolate, coconut, dessert, desserts, dolce, film, films, food, foodie, foodporn, Johnny Depp, motion picture, movie, Movies, nomnom, recipes, truffles, yum
Roux & Vianne
BE PRESENT. Close your eyes, take three deep, cleansing breaths and quiet the mind.
SEE the shine and color on the truffle’s round shape.
TOUCH. Run your thumb and forefinger across the chocolate surface. Is it smooth, rough, bumpy, dry, moist or…?
SMELL. Bring your thumb and chocolate to your nose and inhale deeply. Close your eyes. Cup your other hand around the truffle and smell.
SNAP. Bite the truffle into two pieces. If the proper temperature conditions are present, you should hear a crisp, clean pop that indicates a well-tempered chocolate.
TASTE. Take a small bite. Break up the chocolate in your mouth, let it sit over your tongue, press to your palate (the roof of your mouth), and melt. What does your tongue detect: sweet, salty, bitter, acidic combination?
Now, taste with the help of your nose…as the chocolate is melting on your tongue, take a deep breath, aerating your palate as you stimulate your sense of smell through the back of your throat. What flavors do you taste now?
EVALUATE. After you have eaten the chocolate, take a breath into your mouth and chew on the breath, this gives you the lingering sense of the experience. Did you enjoy?
THE RECIPE: Yield: 36
2 sticks unsalted butter, softened
½ cup superfine sugar
½ tsp. kosher salt
2 oz. bittersweet chocolate, melted
6 tbsp. unsweetened natural cocoa powder
2 tbsp. brewed espresso or dark coffee, at room temperature
2 tsp. vanilla extract
2½ cups rolled oats
1 cup unsweetened finely shredded dried coconut
Combine butter, sugar, and salt in a large bowl and use a handheld mixer set to medium speed to beat the mixture until pale and fluffy, 1–2 minutes. Add chocolate, cocoa powder, espresso, and vanilla and continue beating until combined, about 1 minute more.
Place oats in bowl of a food processor and pulse until roughly chopped, about 7-10 pulses. Add oats to chocolate–butter mixture and mix until combined; refrigerate until chilled, 1 hour.
Divide chilled chocolate mixture into 36 portions using a tablespoon-size measuring spoon or small cookie scoop; roll each portion into a 1″ ball. Place coconut in a shallow dish and roll each ball thoroughly in coconut; transfer balls to a baking sheet. Refrigerate for at least 2 hours before serving.
The Velvety Finish
25 Aug 2014
in Fun Facts, Hacks, Lunch
Tags: avocado, cheese, Cooking, delicious, easy, food, foodie, foodporn, fritos, fun facts, hack, hacks, jalapeno, jalapenos, lettuce, lunch, lunch ideas, quick, Taco, tacos, vegetables, yum
Remove half of the fritos, slice veggies and add, add cheese, salsa, sour cream & black olives
Dig In! It’s fast, easy, quick and portable!
NOTE: Bring along a small bag of Fritos to work, chop veggies & place in ziploc bag, do the same for shredded cheese and meat. Pop meat in microwave to warm, add veggies and cheese and a packet of salsa. Done!
24 Aug 2014
in Appetizers & Beverages, Breads, Fun Facts, Hacks, Recipes, Tips & Tricks
Tags: bread, cheese, cheese bread, Cooking, easy, food, food hacks, foodie, foodporn, fun facts, herbs, lunch, main dishes, mozzarella, nomnom, olive oil, Parmesan, quick, sandwich, sandwiches, top 10, top-rated, yum
We all want to perform like a pro in the kitchen, but with as little time and effort as possible. Over the next several weeks I will be unveiling 2014’s Top 10 Kitchen Hacks that will be sure to make food preparation and consuming a little more deliciously quick, easy and fun! Not to mention, most are extremely clever and impressive! Today we have “Baked Cheese Bread.” The results are as easy to look at as they are to eat!
Instructions & Ingredients:
1 loaf of your favorite Italian or French Bread; the thicker the crust the crunchier the bite
1 pound of your favorite cheese; sliced thin. Parmesan, Mozzarella or Asiago preferred
A handful of fresh chopped green onions and or basil & oregano mixed with 3 tablespoons olive oil
Slice bread vertically 5-6 times–careful, not all the way to the bottom, leave about an inch; then slice horizontally 6-7 times…remember leave about an inch at the bottom with each cut. I use a wooden kitchen spoon at the bottom as a guide.
Stuff with cheese slices, top with olive oil & herbs, sprinkle with salt and fresh cracked pepper and bake at 400* for 20 to 25 minutes or until golden and cheese starts to bubble. That’s it! Serve as an appetizer, along side pasta or salad or as a late night snack. Cheesy crunchy EASY perfection!