I have to confess, french fries are one of my favorite foods. I can't resist them, whether they are from a fast-food drive-through or a fine restaurant. Luckily, these garlic-laced "fries" satisfy my cravings in a more healthful way. They come out golden brown, tender on the inside and crisp ouside. A final toss with chopped parsley gives them that real French bistro feel. Side Dishes, Shoestr Garlic, Fries Recipes, French Fries, Ellie Krieger, Garlic Fries, Fast Food, Baking Garlic, Baking Shoestr
Soft Pretzels with Roasted Jalapeno Cheese Sauce
Jalapeno Cheese, Jalapeño Cheese, Recipe, Roasted Jalapeño, Dips Sauces, Cheese Sauces, Homemade Pretzels, Roasted Jalapeno, Soft Pretzels
Soft Pretzels with Roasted Jalapeño Cheese Sauce - I am more interested in this dipping sauce!
Soft Pretzels with Roasted Jalapeno Cheese Sauce -- Do I dare learn to make homemade pretzels? Sounds dangerous to the waist line ...
petitsluxes: Foodie Thursday: Soft Pretzels with Roasted Jalapeño Cheese Sauce For the pretzels: 1 1/2 cups warm water (110 to 115 degrees F) 1 tbsp sugar 2 tsp kosher salt 2 1/4 tsp instant yeast 22 oz all-purpose flour, approximately 4 1/2 cups 2 oz unsalted butter, melted 10 cups water 2/3 cup baking soda 2 tbsp butter, melted Pretzel, Kosher, or course sea salt For the roasted jalapeno cheese sauce: 2 small jalapeño peppers 2 tbsp unsalted butter 2 tbsp all-purpose flour 1 cup milk 8 oz extra sharp cheddar cheese, shredded 1/4 cup cilantro, chopped Kosher salt To make the pretzel dough: In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, sugar, yeast, and salt on low speed for 10 seconds. Switch to the dough hook and add the flour and butter. Mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl and transfer it to a lightly oiled bowl. Cover the bowl tightly with plastic wrap and set it in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. Turn the dough out onto a lightly oiled work surface and divide it into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Place a barely damp towel over the dough and the formed pretzels to prevent them from drying out while you form the other pretzels. At this point, you can freeze the formed pretzels on the baking sheets. Once completely frozen, transfer them to a large zipper bag and continue to freeze until you need them. Use within 2 months. To make the pretzels: Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper. Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in an wide 8-quart saucepan or roasting pan. If you’re freezing your formed pretzels, skip this step now and continue with it when you’re ready to boil and bake your pretzels from the freezer. Using a flat spatula, gently lower the pretzels into the boiling water and boil them for 30 seconds. If boiling the frozen pretzels, add them to the water directly from the freezer – do not thaw them – and boil for a total of 45 seconds. Depending on the size of your pot, boil 2 to 4 pretzels at a time. Remove the pretzels from the water using the spatula, drain as best you can over the pot, and place them on the baking sheets. Brush the top of each pretzel with some melted butter and sprinkle with the pretzel/Kosher/sea salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. If the pretzels were frozen, bake for an extra 1 to 2 minutes. Lightly brush pretzels with the remaining melted butter immediately after you remove them from the oven. Serve warm. To make the cheese sauce: Set the jalapeños on a baking sheet and roast under the broiler until blackened on all sides, about 10 minutes. Alternatively, you roast them over a gas burner on the stove, turning with tongs. Place the jalapeños in a heatproof bowl and cover the bowl tightly with plastic wrap. Allow the peppers to cool for 15 minutes then with a paper towel, peel and discard the blackened skins off leaving just the fleshy peppers remaining. Slice, remove and discard the seeds, and roughly chop the peppers. Set aside. In a small saucepan set over medium heat, melt the butter. Stir in the chopped jalapeños to coat with the butter. Whisk in the flour, coating the peppers, and cook for 30 seconds, whisking constantly. Slowly whisk in the milk until no lumps of flour remain. Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens, about 3-5 minutes. Remove the pan from the stove and stir in the shredded cheese until all of the cheese has melted. Stir in the cilantro and add a pinch of salt, if needed. Serve warm. The sauce can be kept warm for 15 to 20 minutes over very low heat on the stove, stirring occasionally. Leftovers can be reheated in the microwave on medium power at 30 second intervals. Recipe and Picture by Smells like Home
Mexican Veggie Soup with Lime & Avocado
Vegetables Soups, Avocado Recipes, Olives Oil, Chicken Soups, Mexicans Vegetables, Soups Recipes, Green Beans, Mexicans Chicken, Veggies Soups
mexican veggie soup w/ lime and avocado This week’s recipe is quite exciting for me – it’s the first on the menu post that I cooked and photographed. I wanted to kick it off with my go-to soup recipe. My family has been making it for years and it instantly makes me feel like I’m living back in Mexico City. Hope all of you enjoy it as much as I do! Bon appétit! Mexican Vegetable Soup with Lime and Avocado Serves four to six. Ingredients 1 tablespoon light olive oil 1 medium red onion, finely diced 2 cloves of garlic, finely chopped 1/2 teaspoon dried oregano 1/2 teaspoon salt 2 carrots, cut into 1/4-inch-rounds 8 ounces green beans, tipped and cut into 1 inch pieces 2 medium tomatoes, peeled, seeded, and chopped 6 cups of chicken stock 1/4 cup cooked hominy 2 teaspoons chilpotle chilies, minced 1 avocado, peeled and sliced cilantro leaves, for garnish 6 wedges lime Directions - Warm the oil in a soup pot, add onion, garlic, oregano, and salt, and cook over medium-low heat until the onion softens. - Add the carrots, beans, and tomatoes; pour in the heated stock and simmer. - After 20 minutes add the hominy and then gradually stir in the chilpotle chilies to taste. - Cook another 5 minutes; then taste for salt. - Ladle the soup into bowls; garnish with the avocado and cilantro leaves. Serve the lime on the side. Recipe adapted from The Greens Cook Book // Photo by Caitlin Flemming
Meatless Monday: Mexican Vegetable Soup with Lime and Avocado recipe by sacramentostreet.com
Pansear Scallops, Seafood Recipes, Pan Seared Scallops, Scallop Recipes, Scallops Recipes, Sea Food, White Wine, Wild Caught, Yummy Scallops
Pan-seared scallops recipe. Can't wait to try this; I'm always up for new seafood recipes! Note: use real butter.
Pan Seared Scallops - Great recipe and a great lesson on REAL scallop is, a must read for sea food lovers
delicious scallops Pan-seared Scallops 4 large dry scallops salt pepper 2 tbsp olive oil 1 1/2 tbsp butter 1/2 cup white wine Pat the scallops dry with towel or paper towels. Sprinkle salt and pepper over the scallops (both sides). Heat olive oil in a frying pan (don’t use non-stick) over high heat. When oil is hot, place the scallops in the pan with at least one or two inches between them (so they don’t crowd and steam one another). After two minutes, the base should be browned nicely. Flip the scallops and cook for another minute or until base is browned. Remove from heat and set on serving dish(es). While still on high heat, drop a pat of butter into the pan. Move the pat around the pan until melted completely. Pour in the wine and use a whisk or spoon to scrape the fond from the pan and stir it into the liquid. Leave the heat on high and let the sauce boil until it reduces to desired consistency. Immediately remove from heat and serve with scallops. August 3rd, 2008: 4:57 pm filed under dinner, recipes, savory, seafood, wine 63 nibbles at “a break” Courtney says: August 3rd, 2008 at 6:05 pm Those look fabulous!! megan says: August 3rd, 2008 at 6:27 pm I’ve never cooked scallops and I’m not sure why that is. You made it look so easy and tasty! Tony says: August 3rd, 2008 at 6:36 pm I don’t know if you watch top chef, but I wish Spike would have read this post before trying to sear frozen scallops, haha. These look phenomenal, Jen! Manggy says: August 3rd, 2008 at 6:42 pm Jeremy got it right! (Hee hee.) Scallops are one of my favorite foods– I also order it each time I see it on a menu! But it’s gotta have some sort of crust on it. Somehow I don’t believe you guys like scallops that much. Two pieces each?! (Okay, I’m kidding; obviously you didn’t want to overspend… Plus I’m a pig, apparently) I am not sure if the scallops I find here routinely are injected or not. Oh, who am I kidding– they are all frozen. I really have to make my way to a dedicated, stinky seafood market (it’s not far, just– not in an area I particularly like). I wish I had a CSI kit or something to test the scallops with. Mollie says: August 3rd, 2008 at 6:45 pm Beautiful, simple and perfect. Yum! tom says: August 3rd, 2008 at 6:48 pm The last (and first) time I made scallops at home, despite warnings not to, I still managed to overcook them. Worse, it made my entire apartment smell like a dirty fishing boat for about a week. I’d like to give them a try again – do you have any ideas on how to manage the smells? Mrs Ergul says: August 3rd, 2008 at 7:16 pm So far, the only time I have cooked scallops was new year’s eve last year! They are not really economical so I keep them for only special occasions. I love all the photos here, especially the pan-seared scallops! They make me drool! peabody says: August 3rd, 2008 at 7:33 pm Yum, yum. When I live in AZ those evil scallops were about the only thing they sold. It sucked and it was why I never made them at home. Cynthia says: August 3rd, 2008 at 8:19 pm Jen, you know all that gorgeous hot food you photograph? Well, I want to know how long it takes for you to photograph the plated pictures before you eat it? Is it still warm, or are you so good at food photography that you can snap it in a minute and still eat it before it gets cold? I have these pictures in my mind of your husband sitting at the table salivating, knife and fork in hand with a napkin in his collar wondering when the hell he can eat. Susan at StickyGooeyCreamyChewy says: August 3rd, 2008 at 8:37 pm They look perfect! Pan-seared scallops (dry, of course) are one of my favorites. Next time, get 6 and give me a call! ;) Rosa says: August 3rd, 2008 at 10:05 pm Everything looks so wonderful! Your posts always make me dream! Your photography never fails to be stunning! Cheers, Rosa Laura @ HungryAndFrozen says: August 4th, 2008 at 12:45 am Wow, they look stunning. I’ll admit I never have had a scallop in my life, but after reading this I want one NOW lol. I’m amazed that you managed to get such a good photo of them searing when they have to be in and out so quickly. By the way, I always use dry Marsala for deglazing after cooking steak – uh-maaazing :) fanny says: August 4th, 2008 at 3:15 am Jen I’ve never seen something this beautiful. Bothe the pictures and the food. xx fanny Ellie @ Kitchen Wench says: August 4th, 2008 at 5:13 am Those pan seared scallops are absolutely gorgeous and making my mouth water! Naama says: August 4th, 2008 at 6:32 am The pictures looks just amazing, I especially love the second picture. I am so envy that you live in a place that has such a great variety of lakes, rivers. flowers and and simply nauture. I wish that in the place that I live in, they woukd have more respect to a nature. Anyway, the scallops looks reaaly good, I`m sure that they taste as good as they look :) Linda says: August 4th, 2008 at 7:43 am Wow, thank you so much for posting such valuable information. I did not know this and am very happy to have been educated. Your recipe looks amazing and now I can’t wait to get to Wholefoods myself to get some scallops and cook them as you did. I can just about taste them now. Amy says: August 4th, 2008 at 12:23 pm That literally looks like one of the very best things anyone could ever eat, EVER. I’ve found much to like about Ithaca’s markets, but the one thing I sorely miss from Boston is the Whole Foods seafood counter…there’s just nothing comparable here as far as I know. I can almost taste how plump and sweet and crusty and succulent those scallops are….well done!!! :) Susy says: August 4th, 2008 at 2:34 pm WOW, those flowers are gorgeous. Mother nature does it best doesn’t she. The scallops are also gorgeous, I’ll have to buy some soon! Dana says: August 4th, 2008 at 4:32 pm I also cannot resist these on restaurant menus – i’ll have to try them at home! Debbie Green says: August 4th, 2008 at 4:36 pm Beautiful pictures of the stream. I love the color of the flowers. Great looking scallops. It is hard to find good scallops…. Kevin says: August 4th, 2008 at 4:40 pm Those scallops look amazing! cindy says: August 4th, 2008 at 5:28 pm when you mentioned slapping hands with chopsticks i thought of my mom doing just that to me whenever i picked food from the pan. so, funny. and beautiful scallops! White On Rice Couple says: August 5th, 2008 at 2:00 am Gosh, the primroses might be on their way out, but they sure are still WAY more lush than anything I can get down here. The flowing water pics really show what a FINE photographer you are! They are truly stunning! If my mom saw your pics she would see lots of good luck and money flowing and want to buy the prints. Flowing water is good fung shuei to her and she just lurves water pics. The scallops with the butter/chardonnay reduction taste marvelous! I can really taste them through the picture. One question, did Jeremy get to lick the plate? :) joanne at frutto della passione says: August 5th, 2008 at 8:28 am Yum and by the way, yum! Boy oh boy do those scallops look wonderful. Tempted to try them myself but it is still way to hot and icky for me to stand in front of a stove! jenyu says: August 5th, 2008 at 2:38 pm Courtney – thanks! Megan – delish! It’s not so bad as long as you don’t overcook them :) Tony – ha ha, I don’t have a TV and have never seen the show, but I would have told him to give it up ;) Mark – I personally think well-cooked scallops are heavenly (and raw too, I love my sushi…). Well, I made the scallops the previous week and we had 4 each… along with shrimp! I don’t think we could move after that :) Just ask the fish monger what the condition of the scallops are! When you smell them, they should smell like sea water, not fishy at all. Mollie – thank you! Tom – As I told Mark above, fresh scallops shouldn’t smell like fish AT ALL. If they do, you shouldn’t buy them because they aren’t fresh. Truly fresh scallops will smell like sea water. But when you cook them, there will be smells. I turn the exhaust fan to High and open a window in the kitchen (yes, even in the dead of winter). Mrs. E – yeah, they are pricey. We don’t indulge too often :) Peabody – I bet you guys have awesome scallops now! Cynthia – Oh, it takes seconds to photograph. My tripod lives in the same room as the kitchen table (open floor plan – it’s in the dining area where I also do most of my food prep). If the subject or light is particularly difficult, it could take a couple of minutes, but that’s all. Food is by far the easiest subject I photograph :) And dear Jeremy doesn’t sit at the table waiting to dig in – he will sometimes hold a reflector or flash for me to get the shot done faster! Susan – you betchya, hon!! Rosa – thanks, sweetie! Laura – ooooh, how could you not have?!?! :) Must go try one. You live in New Zealand!!! Marsala? That sounds great… will keep it mind, thanks! Fanny – oh you! You take gorgeous pics all the time ;) Stop making me blush!! :) Ellie – thanks! Naama – thank you :) Linda – yummm! I hope you enjoy your scallops when you make them. Amy – Hmmmm, I think when I lived in Ithaca, I would get dry scallops from Wegmans. They weren’t bad (perhaps the quality has declined? I dunno). But I didn’t procure the good fry pan until I moved away (how could I, we were grad students = pooooooor). Ask Carrie, she might know! :) Susy – yes! Mother Nature rocks the hizouse! :) Thanks. Dana – hope it works out for you at home. They are sooo good (and you can eat more at home too!) Debbie – thanks and yes, it IS hard to find good scallops (you pay through the nose too *sigh*) Kevin – thank you, hon! Cindy – ha ha! Is your mom Chinese? ;) WoRC – hee hee, maybe we should get her one? Jeremy did indeed lick the plate ;) Joanne – I hear ya. When it cools down, don’t forget to give it a try! Nate says: August 5th, 2008 at 2:49 pm Your photographs are simply beautiful. I am in awe. eula says: August 5th, 2008 at 6:48 pm oh goodness, those look delicious. megan says: August 14th, 2008 at 5:22 pm I found some beautiful scallops and came back for the directions. I will not onercook my scallops so you can just put those chopsticks down. No thwacking my hand! and no crap wine! I got it! Jaden, Steamy Kitchen says: August 14th, 2008 at 10:30 pm omg. scallops. that last photo. want. need. hungry. jenyu says: August 18th, 2008 at 6:12 pm Nate – thank you! Eula – they were quite good, I must admit :) Megan – I trust you did it right, no need to thwack, hee hee. Jaden – are you kidding me? Babe, have you had a look at your own blog?? :) xxoo Christine says: August 21st, 2008 at 9:01 am Made these scallops last night for our anniversary–they were wonderful! Thanks for the great tips. Oh, but I did manage to set off the smoke detector twice during the cooking process…. jenyu says: August 27th, 2008 at 10:18 am Christine – yup, that will happen! I usually get the exhaust fan running full bore and open the kitchen window. But I’m so glad you enjoyed your scallops! bookaholic_au says: December 14th, 2008 at 12:08 am Yum. Scallops are awesome. My favourite is a dressing of ginger, lime, lemongrass, sesame oil, fish sauce and brown sugar. Soak for a few hours, simmer for an hour, strain and reserve liquid. Pan seared scallops tossed through pasta with the sauce and double-podded broad-beans. I’ve only done this with decent but not gourmet/fresh pasta, and have a yearning to try it with fresh liguini. jenyu says: December 17th, 2008 at 1:07 pm BA – I generally never cook scallops for more than a few minutes or else they turn to rubber on me. Jen says: March 7th, 2009 at 9:38 am I went to market and bought a kilo of fresh fresh fresh scallops from a man in a little fish booth. They didn’t have any scallops, but upon asking, he produced a box he was holding for someone who didn’t seem to be showing up. The scallops are perfect, impeccably cleaned and fresh as can be. I had never cooked scallops before and they seared perfectly, just some salt and pepper added for seasoning. I used your ‘clean the pan by making a sauce’ method to cook some leeks to put under the scallops. The dish is just too pretty. Thanks for the guidance :) jenyu says: March 8th, 2009 at 8:56 am Jen – oooh, lucky YOU! How awesome. Really glad you got great scallops and cooked them up to perfection. Yummmmm. Robert Jantzen says: October 10th, 2009 at 9:57 am I clearly see why in fall 2009 a google search on the keywords “dry scallop recipe” returns this as the first hit. The food porn photos alone make the visit worthwhile, but indeed this is a terrific and easy way to do scallops with a “wow” result. We gave it a try but since we had picked up a new Italian product “truffle flavored balsamic glaze” at Castroni’s in Rome a couple months earlier, we drizzled that over the plated scallops as well at the end (the photos show instead scattered parsley for garnish, not mentioned in the recipe). Just the right finishing touch to kick it up a knotch BAM! (sorry for the emirilism). Thanks for sharing this with us. bee says: February 11th, 2010 at 11:30 am dear jen, i’ve never cooked scallops though i used to love eating them in my carnivorous days. i have a dinner party tomorrow and i will make these if i get “dry” scallops. i usually never experiment while serving guests, but this i will try ‘cos they look so gorgeous. if i don’t get “dry” scallops, i’ll try it with cod or shrimp. jenyu says: February 15th, 2010 at 12:57 pm Bee – oh hon, I hope it worked for ya! :) Golden Brown Crusted Scallops in Keylime Garlic Sauce « Instructions For Dancing says: July 25th, 2010 at 4:05 pm [...] I love scallops and have been fearful of making them at home…fear no more! I tried Use Real Butter’s Pan-seared Scallops recipe and they turned out perfect! The only changes I made were to use 1/4 cup of water mixed [...] Scallops, Polenta and Tomato Vinaigrette Recipe | Guilty Kitchen says: September 28th, 2010 at 8:28 am [...] Scallops on Simply Recipes Baked Scallops with Creamy Spicy Sauce on Rasa malaysia Pan-Seared Scallops on Use Real Butter Seared Scallops with Chimichurri Dressing on Cookin’ Canuck Sun Gold [...] Scrap all other comfort foods « Breathing Room says: October 16th, 2010 at 1:52 pm [...] used Pioneer Woman’s Risotto recipe, and this scallop recipe from Use Real Butter. Both recipes provided all the guidance I needed, and turned [...] Weekly Menu Plan – Week of May 9 and GF Happenings | Adventures of a Gluten Free Mom says: May 8th, 2011 at 10:53 pm [...] Pan Seared Scallops from Use Real Butter (I know what your thinking and no I won’t be using real butter, olive [...] Pan seared scallops over gouda grits, green salad, bananas foster « Two Foodies says: October 18th, 2011 at 9:55 pm [...] Get large sea scallops, dry pack if you can find them (for an amusing treatise on the virtues of dry back vs. water injected scallops, click here). [...] Misty says: November 2nd, 2011 at 4:31 pm I HATE when my food tastes like ass!!! haha! These look just delightful though. And in the words of my husband, you had me at butter. 30 Dolla Piggy Plate | Piggy Hook says: November 12th, 2011 at 3:56 pm [...] extra special plate, since Piggy’s never made scallops before. But I found this great recipe: Pan-seared Scallops, and it was “absolutely delicious, and I don’t even like scallops that much,” [...] Paul says: November 19th, 2011 at 11:04 am Im lucky enough to live on the north east coast of England, so we get some great fresh King scallops. I just followed your recipe and 2 minutes on one side and 1 minute on the other cooked them perfectly. I skipped the sauce because I managed to burn it, maybe my non-stick pan was a bad idea for this? In the end I just drizzled a bit of lemon juice over them, and they were awesome, so thanks for sharing :) stephanie says: November 22nd, 2011 at 9:45 pm yum. just found this recipe and your blog on pinterest. so glad i did! Alibut says: November 23rd, 2011 at 7:29 pm If you are lucky enough to live in New England, Nantucket Bay scollops are in season right now. Expensive, but so worth getting as a treat. And they deserve the simple treatment your recipe calls for. I’ll try it out very soon – thanks! doodles says: November 23rd, 2011 at 10:47 pm Dear me those are drop dead gorgeous……………..I’m in the throws of Thankful day food, taking a bit of a break and now I think scallops would go great with turkey and dressing. Wonder what the guests would say? Cannot wait to replicate this beatiful dish……thank you!! Charlotte Ferreux says: November 24th, 2011 at 1:59 pm I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like! Jennifer says: November 24th, 2011 at 8:19 pm Wow, do you have any more recipes? Your directions and enthusiasm were absolutely hilarious to read…made me that much more excited to make some scallops! connie says: November 28th, 2011 at 3:10 pm what green herb did you sprinkle on top of the scallops? looks fantastic jenyu says: November 28th, 2011 at 3:12 pm connie – oh, just some chopped flat-leaf Italian parsley for color and a little flavor :) Lesli says: November 28th, 2011 at 4:32 pm What type of white wine do you suggest? I’m a newbie to cooking & I want to make these for date night :) jenyu says: November 28th, 2011 at 6:12 pm Lesli – i used a chardonnay in this one and it was great. Lucretia says: December 11th, 2011 at 2:25 pm I made these last week,simple, tasty and so delicious…I followed your directions exactly.Will make these next on Christmas Eve to add to my fish dinner :) Gluten Free Menu Plan – Week of December 19 | Adventures of a Gluten Free Mom says: December 17th, 2011 at 10:06 pm [...] out!), Mashed Potatoes with Cream Gravy, Green Beans. Note: Heidi will be enjoying her favorite Pan Seared Scallops this evening since no one else in her family has enough cahoonas to try them (I use olive oil [...] Patsy says: December 19th, 2011 at 2:15 pm Just found your blog through Pinterest. The scallops look and sound delicious. I was laughing out loud at your “taste like ass” comment. My middle son and I have sensitive palates…and after tasting some food, we turn and look at each other and say “this tastes like ass” at the same time! Heather says: March 2nd, 2012 at 12:28 am I found this recipe from pinterest and just made it tonight. I’ve never made scallops or eaten scallops (besides sushi) before and really appreciate all of your information about what scallops to buy and exactly how long to cook them. They turned out great! I am definitely going to use this recipe from now on! So delicious!!! Tay says: April 17th, 2012 at 9:03 pm OMG! I just made these. So easy. So yummy. My guy will just gobble these up on Friday when I make these for him. Lydia says: May 30th, 2012 at 1:43 pm OH.MY.GOD. These look devine! I know what I will be making for dinner =) sheila says: August 30th, 2012 at 6:48 am Perfectly said, I love how you put it. Your so right about the stuff they put in scallops, and glad to hear I can buy those dry scallops in Whole Foods. Why can’t we have more stores with fresh food and etc. It’s coming back like the old days , little butcher shops with the freshest of fresh meat . Gone will be the bulk stores with all the preservatives and crap to save the shelf life. leave a reply Name (required) Mail (will not be published) (required) Website please enter code above to leave a comment
Yummy scallop recipe. I must try!!
baked pea & prosciutto risotto
Food Recipes, Issues 51, Prosciutto Risotto, Peas Prosciutto, Hay Magazines, Comforter Food, Donna Hay, Baking Peas, Risotto Recipes
Donna Hay Magazine : One Pan Meals - Baked Pea Prosciutto Risotto
Baked Pea & Prosciutto Risotto Recipe.
Donna Hay Magazine : Issue 51 - demo, PEA AND PROSCIUTTO RISOTTO
baked pea & prosciutto risotto - comfort food
Creamy avocado pasta! (no cream), high protein
Pasta Alfredo, Quinoa Pasta, Fun Recipes, 15 Minute, Minute Creamy, Savory Recipes, Vegetarian Meals, Creamy Avocado Pasta, Lemon Juice
15 Minute Creamy Avocado Pasta (quinoa pasta) - Yum!
15 Minute Creamy Avocado Pasta - 3 medium sized ripe Avocados, pitted & mashed, 1/2 lemon, juiced + lemon zest to garnish, 3 garlic cloves, kosher salt to taste, 1/4 cup Fresh Basil, 2 tbsp extra virgin olive oil, 1 box of your choice of pasta, freshly ground black pepper to taste.
15 Minute Creamy Avocado Pasta (Alfredo, but not!)
Creamy avocado pasta! No cream. Links to high-protein, low fat/cal vegetarian meals. Yum! (:
Auntie Annes Pretzels, Anne S, Chee Sauces, Copy Cat Recipes, Dips Sauces, Homemade Pretzels, Aunty Anne Pretzels, Pretzels Recipes, Copycat Recipes
homemade pretzel recipe
Auntie Anne pretzel copy cat recipe!
Copycat Auntie Ann's Pretzels, Dipping Sauce, and Cinnamon Pretzels.
Ginger scallion soba noodles Ingredients- Soba noodles Salt and Pepper Sesame seeds Ginger Scallion Sauce- Scallions – 1 ½ cup finely chopped. Ginger – 2 Tbsp minced. Cilantro – ¼ cup chopped. Sesame oil – 2-3 Tbsp. Chili powder Soy sauce – 1Tbsp. Agave nectar – 2 Tbsp. Salt – 1 tsp, as soy sauce is salty too so be careful with the salt. Black pepper – 1 tsp.
Soba Noodles with Sweet Ginger Scallion Sauce -- way too much green onion for me
Food Recipes, Fun Recipes, Sweet Gingers, Call Food, Asian Noodles, Soba Noodles, Scallion Sauces, Green Onions, Gingers Scallion
Mashed Potato Rings w/ Ranch Dip
Mashed Potatoes, Roasted Potatoes, French Fries, Dips Sauces, Potatoes Rings, Ranch Dips, Homemade Ranch, Homemade Buttermilk, Onions Rings
Roasted Potato Rings with Homemade Ranch Dressing! This is what you'd get if french fries and onion rings had a baby. mmmmm!!!!
If french fries and onion rings ever got married and had a baby, I think it would be something like this…a potato ring. You have a light and crispy outer coating with a soft potato and caramelized onion center…why? Because we can I guess, who knows…but it’s kind of fun, right?! My boyfriend and his friends have this thing where every super bowl they have a “Deep-Fry Fest” where, well they deep fry everything; so if you’re anything like my boyfriend you now have another “Deep Fry Fest” recipe to use! Two things I can’t stress enough is: 1) the importance of having the potatoes completely coated; no holes please, or the mashed potatoes will pour out of the holes once they hit the oil. 2) the importance of the rings being frozen solid before entering the oil…it just helps with the frying, that’s all. Finally, since ranch is pretty much good with anything it only seemed natural to pair these savory, fried treats with a quick and easy homemade ranch sauce. Enjoy! xx Jenny Potato Rings with Homemade Buttermilk Ranch Dipping Sauce Makes 32-40 Ingredients: 3 large russet potatoes, cleaned peeled and chopped into large pieces 1/3 cup plus 2 tablespoons heavy cream ¼ cup unsalted butter (½ stick), softened ½ caramelized yellow onions, chopped 3 tablespoons chives, thinly sliced 2/3 cup all purpose flour 1/3 cup rice flour 2 tablespoons garlic powder 1 tablespoon onion powder 1 tablespoon smoked paprika 2 eggs, lightly beaten salt and pepper to taste 2 quarts vegetable oil buttermilk ranch sauce: 1/2 cup light mayonnaise ¼ cup low-fat buttermilk 1 ½ teaspoons fresh lemon juice 2 tablespoons flat leaf parsley, minced 1 tablespoon chives, thinly sliced 1 teaspoons dill, minced ½ teaspoon dry mustard salt and pepper to taste Directions: 1. Place the potatoes in a large pot and fill with water. 2. Bring to a boil on medium-high heat and cook until the potatoes are fork tender, a20-25 minutes. 3. Drain the potatoes into a colander and pour back into the pot. 4. Pour the cream and butter over the potatoes and mash with a potato masher until smooth (Add more cream 1 tablespoon at a time, if needed). 5. Fold in the caramelized onions and chives until fully incorporated. Season with salt and pepper and stir. 6. Spread the mixture onto a sheet pan, about ½ inch thick and place in the refrigerator until the mixture has cooled down and hardened, 4-6 hours. 7. While the potato mixture cools place both flours, garlic powder, onion powder and smoked paprika into a shallow dish and stir together until fully combined. Set aside. 8. When the potato mixture has cooled, remove from the refrigerator and using 1-1 ½ inch circle cutters, cut out as many circles as possible (usually makes about 32-40). 9. Using a ½ inch circle cutter, cut out a ½ inch circle from every 1-1½ circle, creating a small donut shape. 10. Dip the potato rings into the flour mixture followed by the egg mixture and finally again in the flour mixture (make sure the rings are completely coated). 11. Place the coated rings onto a clean sheet pan, lined with parchment paper and place in the freezer and allow the rings to freeze completely, 4-6 hours. 12. Once the potato rings are frozen, preheat the oil, in a large pot, to 375°F. 13. While the oil heats up, place the ingredients for the dipping sauce into a mixing bowl and whisk together. Season with salt and pepper. 14. When the oil is hot, carefully drop a few of the rings into the oil and fry for 4-6 minutes or until golden brown. 15. Drain onto a large plate lined with paper towels and season with salt with pepper. 16. Repeat with the remaining potato rings and serve immediately with the dipping sauce.
Avocado and Goat Cheese with Lime on Toast
Breakfast Ideas, Recipes, Yummy, Avocado Toast, Limes, Goats Cheese, Goat Cheese, Chee Toast, Avocado Breakfast
Avocado and Goat Cheese with Lime on Toast - a delicious breakfast idea!
Avocado Toast with Goat Cheese & Lime by simpleprovisions #Avocado_Toast #food #foodporn #yum #yummy #tasty #recipe #recipes #like #love #cooking
Bread Rolls - from Aisha Yusaf's Photostream
Summer Picnic, Homemade Rolls, Company Picnics, Aisha Yusaf, Food Photography, Aishayusaf, Baking Breads, Breads Rolls, Cooking Tips
Bread Rolls - from Aisha Yusaf's #summer picnic #prepare for picnic #company picnic #picnic| http://company-picnic-rowan.blogspot.com
Bread Rolls - from Aisha Yusaf's Photostream Just absolutely beautiful food photography
I love homemade rolls! Yum!
Fresh Baked Bread Rolls and Freshly-Churned Farm Butter
Hot Buttered Fluffy Pretzels...easy to make at home!
At Home, Butter Fluffy, Pretzel Recipes, Hot Butter, Homemade Soft Pretzels, Homemade Pretzels, Pretzels Recipes, Mall Pretzels, Fluffy Pretzels
Soft Baked Hot Buttered Fluffy Pretzels Recipe - Try making these at home, and you’ll never buy those mall pretzels ever again. There’s just no reason to anymore, because these homemade soft baked pretzels taste better and only cost a buck or two to make a whole tray. --- http://www.fifteenspatulas.com/hot-buttered-fluffy-pretzels/
Homemade Soft Pretzel Recipe
HOMEMADE PRETZELS ~ Hot Buttered Fluffy Pretzels...easy to make at home!
parmesan crusted pesto grilled cheese sandwiches...mmm
Crusts Pesto, Fun Recipes, Parmesancrust, Sandwiches Recipes, Grilled Cheese Sandwiches, Parmesan Crusts, Pesto Grilled Cheeses, Grilled Chee Sandwiches, Parmesan Crusted
Parmesan Crusted Pesto Grilled Chees Sandwich
Parmesancrusted pesto grilled cheese sandwich. This would be so good on COBS Turkish or Pane di Casa breads.
Parmesan Crusted Pesto Grilled Cheese Sandwich Recipe - fabulous!! Such a classy twist on an old favorite!
Cafe Good Japanese, Japanese Food, Chicken Recipes, Food Eating, Food Yummy, Culture Photography, Food Photos, Japan Food, Food Drinks
#jp #life #culture #photography
Japanese food is really good not only the taste but also the appearance!
#food #yummy food #Great Food| http://hair-styles-collection-arely.blogspot.com
Roasted potato stacks made in muffin tins
Potatoes Stacking, Side Dishes, Recipe, Muffin Tins, Muffins Pan, Potatostack, Roasted Potatoes, Muffins Tins, Potatoes Gratin
Roasted. PotatoStacks Roasted Potato Stacks | 101 Bite-Size Party Foods
Roasted potato stacks made in muffin tins ~ Make these individual potato gratins for Thanksgiving dinner or serve them along with any weeknight supper. They go well with steak, roast beef, chicken, or sauteed fish.
Roasted potato stacks made in muffin tins. Side dish for wedding
Roasted potato stacks made in muffin tins. Alternate recipe: Thinly sliced potatoes, heated 2 tbs butter, 2 tbs cream, clove garlic, salt and pepper. Layered potato in muffin pan, brushing each layer with butter mixture. Topped off with parmesan. Baked 45 minutes - Perfect!! Works great with sweet potato too (no garlic).
Spiced Black Bean, Grilled Avocado and Goat Cheese Tacos / Natural Yella
Chee Tacos, Grilled Avocado, Cheese Tacos, Mr. Tacos, Black Beans, Spices Black, Goats Cheese, Goat Cheese, Vegetarian Avocado
Vegetarian avocado & black bean tacos that are quick and cheap. I'm not a big fan of goat's cheese, so I tried it with creamy ricotta instead. Delish.
Spiced Black Bean, Grilled Avocado and Goat Cheese Tacos
Brown Rice, Japanese Food, Japan Rice Onigiri, Japan Nori, Japanese Rice Ball, Bento, Eating Yall, Japan Food, Food Drinks
Onigiri; one of the best Japanese foods you could eat. Simple yet so yummy.
Onigiri (japanese rice ball)
onigiri(rice ball) #japan #food these remind me of Hallie
onigiri (brown rice + nori formed into triangle shape)
Colors Combos, Summer Dresses, Michele Mason, Neon Dresses, Yellow Dress, Chiffon Dresses, Silk Georgett, Neon Yellow, Michelle Mason
Mason by Michelle Mason washed silk georgette and chiffon dress
Color combo (Mason by Michelle Mason)
michelle mason summer dress
michelle mason neon dress.
michelle mason- neon yellow dress
Most Common Cooking Mistakes...I'm totally bookmarking this page!
Common Mistakes Cooking Make, Fun Recipes, Totally Bookmarks, Cooking Mistakes, Cooking Info, Cooking Tips, Most Pin Recipes, Common Cooking, Common Kitchens Mistakes
Most Common Cooking Mistakes...I'm totally bookmarking this page! Useful cooking info.
The most common cooking mistakes... I'm totally bookmarking this page!.
Most Common Kitchen Mistakes. Oh, the guilt.
Common Cooking Mistakes: Cooking Tips and Questions Answered - Cooking Light
Caprese [Mozzarella Tomato & Basil] Panini |
Capr Mozzarella, Capri Paninis, Caprese Paninis, Sandwiches, Recipes, Grilled Cheese, Basil Paninis, Mozzarella Tomatoes, Tomatoes Basil
OK this sandwich is perfect! Caprese [Mozzarella Tomato Basil] Grilled cheese
Caprese (Mozzarella Tomato Basil) Panini #Mozzarella #Tomato #Basil #Italian #sandwich #Caprese #Panini #Pesto
Four Cheese Baked Skillet Rigatoni
Mail, Rigatoni Recipes, Four Chee, Baking Skillets, Cheese Baking, Chee Baking, Skillets Rigatoni, Mac Chee, Comforter Food
Four Cheese Baked Skillet Rigatoni. #recipes #foodporn #pasta #vegetarian #cheese
Four Cheese Baked Skillet Rigatoni = Very naughty winter comfort food!!
Mushroom Pappardelle Pasta with a Goat Cheese Cream Sauce
Chee Cream, Mushrooms Pappardell, Pappardel Pasta, Flourish Foodies, Cheese Cream, Cream Sauces, Pappardelle Mail, Goats Cheese, Goat Cheese
Mushroom Pappardelle Pasta with a Goat Cheese Cream Sauce | The Flourishing Foodie
Bacon and Egg Breakfast Tarts // click on photo for recipe
Baconandegg Breakfast, Bacon Eggs, Breakfast In Bed, Puff Pastries, Eggs Tarts, Breakfast Tarts, Tarts Recipes, Breakfast Brunch, Bacon And Eggs Breakfast
Bacon-and-Egg Breakfast Tarts. #breakfast #brunch #eggs #tart #chives #simpleeats @williamssonoma
BACON EGG BREAKFAST TARTS 1 sheet purchased frozen puff pastry, about 10 by 14 inches, thawed 3/4 cup shredded white cheddar or Gruyère cheese 1/3 cup crème fraîche or sour cream 12 thick slices applewood-smoked bacon 1 Tbs. olive oil 6 eggs Kosher salt and freshly ground pepper, to taste 1 Tbs. roughly chopped fresh chives Preheat an oven to 400°F
Bacon and Egg Breakfast Tarts with puff pastry | breakfast
Bacon and Egg Breakfast Tarts Recipe
wouldn't these make the perfect breakfast in bed!! Bacon-and-Egg Breakfast Tarts