Food and appetizers
Crunchy Asian Ramen Noodle Salad | Gimme Some Oven
carnita taco recipe, steak taco meat recipe, crockpot beef recipes,
Steak Carnita Meat in the Crockpot - Bless This Mess
Cauliflower Sauce (tastes like alfredo sauce) 50 calories in 1/2 cup instead of 500 calories in 1/2 cup Alfredo!
Creamy Cauliflower Sauce - Pinch of Yum
20 Minute Skillet Chicken and Spinach Parmesan | MomOnTimeout.com
20 Minute Skillet Chicken and Spinach Parmesan - Mom On Timeout
Loved this! We both had 2 full servings. I followed Christie's suggestions, they were right on the money. Next time around, I would do even more extra spinach, as it cooks down so much. Parmesan and spinach orzo. Super yummy, and easy to add other ingredients. I doubled garlic, spinach, onions and cheese.
PW (this tomato-basil version with four different cheeses made my skirt fly up, my soul sing, and my spirit soar. Tremendously delicious. I couldn’t figure out whether to call this pizza “Bruschetta Pizza” (because it is, essentially, bread topped with a tomato-basil mixture) or “Four Cheese Pizza” or “Tomato Basil Pizza” or “Bruschetta Four Cheese Pizza” or what.)
Bruschetta Pizza by Ree Drummond ~ Pioneer Woman
GET THAT SOUPY GREEN BEAN SHIT OUTTA HERE. C’mon, anybody showing up with that casserole from a can didn’t even fucking try. How about something much tastier that packs some actual nutrition in it? Bring this bastard to Thanksgiving and nobody is going to ask you to do the goddamn dishes. ROASTED BRUSSELS SPROUTS WITH QUINOA AND CRANBERRIES 1 ½ pounds of brussels sprouts 1 tablespoon olive oil 1 cup quinoa 1 ¾ cup water pinch of salt 1/3 cup toasted almonds 1/3 cup dried cranberries (if you can’t find any, don’t fucking sweat it) ¼ cup chopped parsley 1/8 teaspoon of salt pepper to taste DRESSING: 2-3 cloves of garlic 2 ½ tablespoons red wine vinegar 2 tablespoons lemon juice (about 1 lemon) 2 teaspoons Dijon mustard 1 teaspoon olive oil Heat the oven up to 400 degrees. Tear off any fucked up lookin leaves on the brussels sprouts and chop them into quarters (or halves if they are little). Toss them with a tablespoon of olive oil and spread them out on a baking sheet. Roast those sons of bitches for 20 minutes, stirring half way, or until the sprouts are golden and kinda burnt in some places. Goddamn delicious. Just trust. Boiling these tiny cabbage-looking motherfuckers is a crime. ROAST OR GTFO. While that shit is going down, rinse the quinoa with some water so that it isn’t bitter when you cook it (yeah, you’re fucking welcome). Throw it in a medium pot with the water and pinch of salt and bring it to a boil over a medium heat. Turn the heat down to a simmer, cover that shit, and let it cook for about 15-20 minutes or until all the water is gone and the quinoa is tender. Turn off the heat. Chop up the garlic all small and throw it in a small glass with the rest of the ingredients for the dressing and mix well. When the sprouts are done, toss them in a bowl with the cooked quinoa and the dressing. Mix that shit so that everything is coated real well. Add the almonds, cranberries, parsley, salt, and pepper and mix again. Taste it and see if you need more salt or pepper or whatthefuckever you think is missing. Serve warm or at room temperature. Serves 4-6 as a side, double that shit and bring it to Thanksgiving if you feel like being a popular motherfucker
Hoppin’ John is not only a staple recipe for good fortune every New Year but it’s also a pretty solid fucking meal. Let’s put the superstitious shit aside for just a goddamn minute and appreciate the nutritional value of this savory son of a bitch. There’s enough protein and fiber in here to help you start the year off right. EAT BETTER. FEEL BETTER. FUCK LUCK. HOPPIN’ JOHN 1 ½ cups dried black-eyed peas 2 teaspoons olive oil 1 yellow onion 2 bell peppers (I used red and green but use whateverthefuck you like) 3 ribs of celery 2-3 chipotle peppers in adobo sauce (these smoked peppers come packed in sauce and are sold in a tiny can at most stores near the salsa and beans. Trust me, it’s there, just fucking look.) 2-3 cloves of garlic 1 teaspoon dried thyme ½ teaspoon dried oregano ½ teaspoon paprika ¼ teaspoon ground black pepper 2 bay leaves ¼ teaspoon salt 3 cups of vegetable broth Rinse the black-eyed peas and throw out any grit or fucked up looking peas. Put the peas in a medium container and cover them with a couple inches of water. Let them soak overnight or for at least 6 hours. After they have soaked, drain the peas and start fucking cooking. Chop up the onion, bell peppers, and celery. In a large pot, warm up the olive oil over a medium heat. Add the onion and saute that shit until it starts to brown in some places, about 5 minutes. Add the bell peppers and celery and cook until they get a little soft, about 3 minutes. Take the chipotle peppers out of the can, cut them open and scrape out the seeds. These little bastards can be spicy, so taking out the seeds helps you keep that heat wherever the fuck you like it. If you prefer it hot then keep some of the seeds in. Keep all of the seeds if you want, I really don’t give a fuck. Chop up the chipotles and dice up the garlic real fine. Add both to the pot and stir all that shit up. Add the thyme, oregano, paprika, black pepper, bay leaves, and salt and cook for 30 seconds. Toss in the drained black-eyed peas and the broth and bring that shit to a simmer. Let it simmer uncovered until the peas are tender. This can take anywhere from 30 minutes to an hour depending on how long you soaked your peas and how old they are. If you start running out of broth before those are ready, add a little more broth or water. If the peas are tender and you’ve still got too much broth in there, just drain some of that shit off. Not a big fucking deal. Just check the seasoning when you are all done and add more herbs or spices if you think it needs it. Serve this seasonal standard over your favorite kind of rice, topped with some green onions, and with a side out sauteed greens for extra luck or some superstitious shit like that. I used long brown rice and some kale for greens but whateverthefuck you got is fine. You can even use a vinegar based hot sauce (like Tabasco) on that shit and take it to another level. Serves 4
It’s below freezing and you’ve been walking through people’s goddamn cough clouds all day. At this point, soup is fucking inevitable but don’t grab some condensed crap. Your body needs some vitamins, not a shitload of sodium. Roast up this bad motherfucker and elevate your soup game. ROASTED TOMATO SOUP 1 28 ounce can of plain, peeled whole tomatoes (get one that is low on sodium, check that motherfucking label) 3 teaspoons of olive oil 4-5 cloves of garlic (still in their skin) 1 medium russet potato 1/2 a small head of cauliflower (about 1/3 pounds) 1/2 a medium yellow onion 1 tablespoon of diced fresh rosemary (if you need to use dried, use only 1 teaspoon) 3/4 teaspoon dried thyme 2 1/2-3 cups vegetable broth salt and pepper to taste Warm up your oven to 325 degrees and grab a rimmed baking sheet or big ass roasting pan. Pour 1 of the teaspoons of oil on the baking sheet and smear it around evenly to make sure nothing is going to fucking stick. Drain the tomatoes but save the juice in a separate glass, we’ll use that shit in a little bit. Slice the tomatoes in half lengthwise and place them cut side up on the baking sheet. Try to keep about 1/3 of the sheet empty for future veggies. Roll the cloves of garlic in the oil on the pan, and place them near the tomatoes. We want to leave the skin on the garlic so those little bastards roast and get all sweet. Add a small pinch of salt over the tomatoes and roast all that in the oven for 30 minutes. If you can’t remember to check the clock, set a timer. If you can’t do either then why the fuck are you in the kitchen with sharp objects? While the tomatoes are roasting, skin the potato and chop it, the cauliflower, and onion up into dime-sized pieces. You want to end up with around 1 cup of chopped potato, 1 1/4 cup chopped cauliflower, and 1 cup chopped onion. Toss them all together in a bowl with the remaining oil, rosemary, thyme, and a small pinch of salt and pepper. After the tomatoes have roasted for 30 minutes, add the seasoned vegetable mixture to the pan, spread it out as much as possible, and roast all that shit for another 30-40 minutes. You just want to make sure the potato and cauliflower are tender and a little golden in some spots. Take the pan out of the oven and let it cool for a couple minutes. Squeeze the garlic out of its skin; it should pop right out and smell fucking dope. Add the rest of the shit from the baking sheet and the roasted garlic to a blender and pour in the broth. Run it on high until the soup looks smooth. Pour all that into a pot on the stove, warm it over a low heat, and add the remaining tomato juice you saved from the can (it should be around 1/2 a cup). If you want a thinner soup, add the extra half cup of broth but I like it thick. Taste and add more salt, pepper, or herbs to get it right for you. Serve hot with some bread so you can mop your bowl clean when your spoon becomes fucking useless. Makes enough for 4 mugs or 2 regular bowls
Orange Vanilla Monkey Bread via Pioneer Woman
Scrumptious Chicken & Dumplings from Pioneer Woman