Wednesday, November 30, 2011
This recipe has 18 ingredients. The prep and cooking time is approximately an hour and makes 4 servings. I had no problems finding any of the ingredients. Recently, my local grocery store has started carrying leeks in the organic section, which is so much better than having to drive 30 minutes to the suburban grocery store. Instead of store bought stock, I used the homemade chicken stock that I already had in my freezer. I chose to leave out the caramelized onions since my two boys were eating the recipe, and would shy away from them. Instead of cooking the soup for 30 minutes, I allowed my soup to cook for closer to 45 minutes in order for the potatoes to be completely soft and cooked through. I followed the remainder of the recipe as written.
I was very impressed with this recipe. The horseradish gives the soup a spicy undertone which blends perfectly with the potatoes and leeks. The recipe states that it makes 4 servings, but it made enough for a meal for my family of four plus leftovers for lunch the next day. This soup would make a great addition to a steak dinner or a roast beef sandwich. A delicious soup that would compliment a variety of beef dishes.
For the recipe go to Spiced Potato Soup.
Tuesday, November 29, 2011
This recipe has 3 ingredients. It takes a total of 30 minutes, 10 of which is active and makes 8 servings. I made a few modifications to this recipe. First, I used sierra mist soda, since it was what was on sale the week that I made these scones. For flavor I added dried cranberries, approximately 1/2 cup. I love fruit scones and the cranberries give a nice sweet/tart element. Finally, instead of spooning the dough, I hand patted the dough into a circle and cut into eight triangles. Before putting the scones in the oven I brushed the tops with heavy whipping cream and sprinkled with granulated sugar. I followed the remainder of the recipe as written.
My two boys got a kick out of this recipe. I had never used lemon-lime soda in a scone recipe, so I was intrigued by the concept. The scones turned out moist and delicious and the dried cranberries made a delicious addition. The best part of the recipe is that it only has 3 ingredients (4 if using dried cranberries). A very quick and easy scone recipe, that turns out light and perfect for breakfast.
For the recipe go to Easy Scones.
Monday, November 28, 2011
This recipe has 4 ingredients. It takes 30 minutes of prep and cooking time, 5 minutes of which is active, and makes 4 cups of nuts. Since this recipe has so few ingredients, I had no problems finding any of the ingredients at my local grocery store. I chose to use pecans, but cashew or walnuts would work just as well. Make sure to stir your nuts every 5 minutes and keep the nuts flat in order for them to be crisp, not soggy. Salt the nuts while still warm for the best flavor. I followed the remainder of the recipe as written.
With four ingredients, this is a very easy recipe. These nuts were great to grab as a snack during the rush of Thanksgiving cooking and my two kids thought they tasted like candy. I used these nuts as a snack, but they would make a perfect gift. With a great package and a bow these nuts would make a great homemade Christmas gift. Overall, a very easy and delicious snack or gift idea.
For the recipe go to Sweet and Salty Pecans.
Sunday, November 27, 2011
This recipe has 16 ingredients. It takes approximately 35 minutes of prep and 14 minutes of baking, and makes 6 total servings. I had no problems finding any of the ingredients at my local grocery store. I do wish that my store had baby portobello mushrooms by the pound, they are a great deal more expensive when sold pre-packaged. I did make one modification, I only had beef bouillon granules, so I substituted it for the chicken bouillon granules called for in the recipe. Finally, I chose to add the red pepper flakes, my family likes a little kick in our food. Make sure to adequately cook the spinach in order for all the water to be cooked out. I let my spinach cook a good 15-20 minutes. Letting the water cook off is essential to avoid soggy enchiladas. I followed the remainder of the recipe as written.
The lime in this recipe gives the enchiladas a great citrus taste. Everyone in my family enjoyed this dish and the leftovers re-heated great for lunch the next day. The serving size is large and I was able to make two meals, making it very economical at only 4 dollars a serving. Overall, a great inexpensive enchilada recipe.
For the recipe go to Spinach Mushroom Enchiladas.
Thursday, November 24, 2011
This recipe has 12 ingredients. It takes a total of 8 hours and 15 minutes, 15 minutes of which is active, and makes 4 servings. All the ingredients were easy to find at my local grocery store. I did make some major modifications to the original recipe. First, I prefer for pulled pork to keep my pork butt whole during the crockpot time. I salt and pepper the butt, pan sear on all sides, and then add fat side up to the crockpot. The flavor from the bone makes for a rich, delicious flavor. I chose to add the whole cloves, just make sure to take them out before serving. Finally, I forgot to make fresh country bread, so I served the sandwiches on Naan, since I already had it on hand. I followed the remainder of the recipe as written.
This recipe is very easy to prepare and has a great flavor from all the spices. The modification to the bread, made a delicious compliment to the flavors. My two boys loved this recipe and ate their whole servings, plus leftovers the next day. During the fall and winter months, crockpot recipes can be a great way to prepare dinner without much effort, and this recipe is no exception. Overall a great blend of spices in a quick, pork recipe.
For the recipe got to Open-Faced Orange and Cumin-Spiced Pork Sandwiches.
Wednesday, November 23, 2011
This recipe has 5 ingredients. It takes 10 minutes of prep and 20 minutes of baking, and makes a total of 12 servings. All the ingredients are basic, with the exception of the nut varieties. I would love to be able to purchase hazelnuts, however, they only come once a year at my local grocery store during the fall. Additionally they are always in the shell, so I passed and instead I used all whole almonds. I chose to use fresh rosemary, I prefer the taste of fresh herbs to their dried counterparts. Make sure to watch the nuts during the baking time or they could burn. My nuts had to be pulled out at exactly 15 minutes or they would have been overdone. I followed the remainder of the recipe as written.
These nuts have a great subtle flavor, which is delicious. The recipe is very easy to prepare and takes little total time. My whole family enjoyed snacking on these and they were able to tide me over until my next meal. The best part of this recipe is that they are great as an everyday snack, but would work equally as well as a snack food for a party.
For the recipe go to Rosemary Roasted Nuts.
Monday, November 21, 2011
The cold weather and I have a love-hate relationship. I love all the flavors of the fall and winter seasons, but I absolutely hate being cold. Growing up we had an old fashioned furnace that had vents that I would stand right in front of in an attempt to stay warm. I have always gotten cold easier than anyone else that I know and I stay pretty miserable once the temps drop below about 20 degrees. I have learned that hot drinks and meals warm me up effectively and are a great way to boost my mood in the colder months. Recently, the November issue of Family Circle magazine had a recipe for Wild Mushroom Soup, which looked easy, warm and full of one of family's favorite foods.
This recipe has 11 ingredients. It makes 8 servings and takes approximately 15 minutes of prep and 28 minutes of cooking time. I had no problems finding any of the ingredients at my local grocery store and I was pleased to find that I could purchase shiitake mushrooms in bulk, which was much cheaper than buying them pre-packaged. I make all my stock from scratch, so the day before I made this recipe, I roasted a chicken and used the bones for chicken stock. I found that it took a significant amount of salt in order to flavor this recipe, don't be shy with the salt. Finally, the soup didn't thicken up as much as the photo implied, mine was a thinner consistency of cream soup than the photo. The difference in consistency didn't effect the taste, so it was more a texture issue. I followed the remainder of the recipe as written.
My oldest son absolutely loves mushrooms. If I tell him that a recipe has mushrooms in it, he will gobble it up happily. This recipe was no exception, he ate his whole serving. The flavor on this soup is nice and it takes very little effort to prepare. The consistency is thinner than the photo implies, but doesn't effect the taste. A warm, creamy mushroom soup, that would work great to warm up in the cold months ahead.
For the recipe go to Wild Mushroom Soup.
Sunday, November 20, 2011
This recipe has 11 ingredients. It takes approximately 30 minutes of prep and 45 minutes of roasting time, and serves 8 people. All the ingredients are basic and I had no problems finding any of them at my local grocery store. Be sure to watch the vegetables carefully and stir approximately every fifteen minutes. The tops of the vegetables will otherwise burn, especially the red onions. Instead of dried rosemary, I used fresh snipped rosemary. I prefer the taste of fresh herbs when available to their dried equivalents. I followed the remainder of the recipe as written.
There are few things better than fresh, roasted vegetables. This recipe is simple, and full of flavor. I appreciated how the recipe lets the vegetables speak for themselves, without adding unnecessarily spices. My two boys particularly appreciated this recipe, especially the carrots. The flavors are simple and delicious and overall, a great fall recipe.
For the recipe go to Roasted Vegetables and Chickpeas.
Saturday, November 19, 2011
This recipe has 16 ingredients. It makes 8 to 10 servings and takes approximately an hour and a half to prepare and cook. The ingredients in this recipe caused me a few problems. I was only able to find 4 ounce packages of wild rice after looking at multiple stores. Apparently wild rice isn't a common ingredient in my area. Luckily they had the small packages of generic wild rice, which is what I bought. I prepared my own chicken broth. The taste of homemade is much better, and it allows me to make it without all the added salt of the store bought variety. I found that the wild rice took even longer than the forty minutes suggested by the recipe. I followed the remainder of the recipe as written.
The wild rice in this recipe had a great slightly nutty flavor, which worked well with the dried fruit and pecans. This recipe is a great alternative to traditional high fat stuffing. Additionally, the minimal amount of fat comes from olive oil, not butter. My two boys particularly enjoyed this dish. Granted they picked out the dried fruit and nuts, but for them that's progress. Overall, a great non-traditional stuffing recipe, that would work well with a variety of main courses.
For the recipe go to Wild Rice, Fruit, and Pecan Stuffing.
Friday, November 18, 2011
This recipe has 7 ingredients. It makes 64 servings and takes a total of 2 hours and 25 minutes, 25 minutes of which is active. The ingredients are all basic and I already had or was easily able to find at my local grocery store. I made a few modifications to the recipe. Most importantly I chose to use a 13 x 9 inch pan instead of the 8 inch suggested by the recipe. Using the 8 inch pan the fudge would have been way too thick, instead of making 64 very small thick pieces of fudge I made 60 pieces of larger, thinner fudge. A word of caution, after the fudge had sat in the fridge for a day the pretzels became too soft. I would recommend eating this fudge soon after it is made. I followed the remainder of the recipe as written.
The week after Halloween I was able to buy a bunch of bags of candy corn for less than a quarter. I had this recipe torn out for a while before Halloween and had never got around to making it. When I bought the clearance candy corn, I figured it was a perfect fit. Since this fudge is best soon after it's made in order for the pretzels to stay crisp, this fudge would be great for a fall or Halloween party. My two boys loved the candy corn idea, I actually thought the fudge was better without the candy corn topping. I found the addition of the candy a little too sweet. However, the fudge itself was delicious, I loved the combination of dried cranberries and white chocolate chips. Overall, a great basic fudge recipe with a twist.
For the recipe go to Candy Corn Fudge.
Thursday, November 17, 2011
This recipe has 13 ingredients. It makes 6 servings and takes a total of 1 hour and 20 minutes, with 45 minutes being active. As expected the one ingredient that I had to go to multiple stores to find was Serrano chilies. They always seem to be out of Serranos whenever I need them at my local grocery store. I had no problems finding any of the remaining ingredients. I did decide to substitute chicken for the turkey. Chicken breasts are a lot cheaper than turkey, and I try to keep down my family budget as much as possible. I ground my own chicken breast, the taste of fresh ground chicken breast is much better than anything you can get at the grocery store. Grinding my own meat added an additional 15 minutes to my overall time. I followed the remainder of the recipe as written.
I served this chili with homemade Irish soda bread, which made a great combination. The recipe states that it makes 6 servings, but I had more than enough for my family of 4, plus enough for leftovers. Oftentimes chicken chili can taste slightly off and be a poor substitute for pork or beef. This recipe was the exception, it was delicious and the ground chicken worked perfectly, Overall, a great dish that takes far less time than most chili recipes and great for the cold weather months ahead.
For the recipe go to Turkey and White-Bean Chili.
Wednesday, November 16, 2011
I absolutely love coffee. Growing up in Seattle coffee was literally everywhere, and I remember having my first true coffee drink in a giant coffee mug (really more of a bowl with a handle) when I was about 12. When I was in college there were at least three coffee shops on every corner around University of Washington and the campus had coffee stands everywhere. Needless to say between the coffee and the turbo truffles I was able to work, dance, and pull off a double major in four years. When I moved to West Virginia I made sure that my beloved espresso maker made the trip nicely padded in my suitcase. I have had many care packages of coffee sent to me with my favorite Seattle coffee (nothing against Starbucks, but they have nothing on Vivace, so yummy!). I love very strong, rich coffee and have at least two cups a day. Therefore I was excited when SheSpeaks gave me the chance to try Torani Flavored Syrups, which I thought would add a nice touch to my morning coffee.
A bit of background on Torani:
Since 1925, family-owned Torani has been crafting great tasting flavored syrups that coffeehouses use to make their flavored drinks taste so delicious. With over 120 flavors in regular and sugar free varieties, Torani flavored syrups are perfect for flavored lattes, mochas, coffees, cocoas, Italian sodas, teas, lemonades, cocktails and smoothies. Coffeehouse professionals choose Torani flavors because they are expertly crafted and made with the highest quality ingredients, like natural flavors and pure cane sugar. The sugar free flavors have no calories and are sweetened with Splenda. Now, Torani Flavored Syrups are widely available at retail so you can easily create authentic coffeehouse quality drinks at home.
- 1 1/2 Tablespoons Torani Gingerbread Syrup
- 2 1/2 Tablespoons Sugar-Free Torani Vanilla Syrup
- 1 cup of Sparkling Seltzer Water
This recipe turned out delicious. My two boys were very impressed with this drink and my husband thought it resembled one of his favorite soft drinks, Ale 8. Of all the recipes I tried, this was my favorite.
- 2 Tablespoons Torani Hazelnut Syrup
- 2 Tablespoons Torani Sugar-Free Caramel Syrup
- 1 cup of Sparkling Seltzer Water
- Splash of Half and Half (full fat)
My two-year-old loved this recipe. He has had this drink multiple times since the first time I made this drink and it was definitely his favorite. I thought it was a little overly sweet for an adult's taste, but it was very popular with my two sons.
- 1 1/2 Tablespoons Torani Gingerbread Syrup
- 2 1/2 Tablespoons Torani Vanilla Syrup
- 1 cup of Sparkling Seltzer Water
- Splash of Half and Half
This soda has a very rich taste and is a great drink to have for a treat. My whole family enjoyed this soda and it would be great for entertaining.
Overall, I thought the syrups worked well for a variety of drinks and I will be using the Sugar-Free Vanilla and Sugar-Free Caramel in my coffee in the future. I thought the Torani Gingerbread, Hazelnut and Sugar-Free Vanilla worked well in Italian and French sodas and I will be using them in the future in this manner.
Here's a link to my review of the Torani Gingerbread Syrup on the SheSpeaks site. Torani flavored syrups are available in over 122 flavors, which include regular and sugar free varieties. Please go to www.Torani.com to see all flavors.
I would love to hear what Torani syrups everyone has tried and which ones are your favorites!
Disclaimer: In the spirit of full disclosure, I received products to review for this blog post. No payment was given and as always, all opinions given here are fully my own.
Monday, November 14, 2011
This recipe has 9 ingredients. It takes approximately 30 minutes of prep and cooking time and makes 4 servings. I had no problems finding any of the ingredients at my local grocery store and I already had most of them in my pantry. I did run into one problem with the recipe. I found that the pecan pieces did not stick to the pork well after being flipped. Most of the nuts ended up in the pan, which I then used as a topping. The nuts did not stay encrusted on any of the tenderloin slices, save one. Therefore, I saved the nuts from the pan and poured them over with the sauce on the plate. Finally, I found that the sauce was not enough for all four servings, I suggested doubling the sauce ingredients, especially if you like a decent amount of sauce on your pork. I followed the remainder of the recipe as written.
The sauce on this pork is delicious. My husband and I both agreed that there needed to be more sauce, since it was the best part of the dish. The pork turned out tender, and perfectly cooked. I wish that the pecans had stuck better to the pork slices, but I actually liked using the nuts as a topping with the sauce, so it worked out. Overall, a very simple pork recipe that only takes 30 minutes to prepare, making it a great weeknight meal option.
For the recipe go to Pecan-Crusted Pork with Orange-Maple Glaze.
Sunday, November 13, 2011
This recipe has 10 ingredients and makes 4 servings. The total cooking and prep time is 30 minutes. I had to make some modifications to the recipe due to availability of ingredients. As far as I know I have never seen sea bass in my area. I was going to substitute halibut, but for whatever reason all the halibut was sold out or not stocked at every supermarket I went to (and I went to four). So in the end I substituted cod, since the types of seafood I am able to purchase are relatively limited. I left out the chopped flat-leaf parsley completely. My husband is not a fan of parsley and won't eat dishes in which it is used as a topping, therefore I left it out. Finally, since I was unexpectedly feeding 6 people instead of 4, I used 16 ounces of pasta to extend the recipe, I kept the same amount of all other ingredients. I followed the remainder of the recipe as written.
I made this dish when my in-laws were in town. My father-in-law recently had heart surgery and has been trying to get more fish and lean meats in his diet. I wasn't sure how well this dish would go over since I decided to make it last minute and my father in-law isn't a fan of crushed red pepper. Luckily, this dish turned out very well and my entire family enjoyed it, including my two boys. I found that the longest part of the recipe was prepping the fish, the actual total time took less than suggested by the recipe. Using 16 ounces of pasta I was able to feed 6 people and still have more than enough leftovers for lunch the next day. Overall, a great combination of fish and pasta and very easy to prepare.
For the recipe go to Rigatoni with Sea Bass and Tomatoes.
Saturday, November 12, 2011
This recipe has 9 ingredients in the cake and 5 in the citrus compote. The prep time is approximately 30 minutes and the bake time 65 minutes, and it makes 12 servings. I had no problems finding any of the ingredients at my local grocery store with the exception of the kumquats, which I left out. My disco era oven even with a oven thermometer never seems to bake consistently and my cake took 20 minutes longer than the stated recipe. I tented the cake after to the first 30 minutes to prevent burning and rotated the loaf pan halfway through the cooking time. The only oranges available at my local grocery store were seeded, which made the prep for the fruit compote slightly more time consuming than the time the recipe suggested. I also took off the skins from both the oranges and grapefruit. I find the texture of the skins unpleasant in many recipes. I followed the remainder of the recipe as written.
The loaf cake part of this recipe turned out well. It was light and had a subtle chocolate flavor. I wasn't as impressed with the combination of the loaf cake and fruit compote. Separately the fruit compote was delicious and my two sons loved eating it for breakfast by itself. When it was paired with the loaf cake it just seemed off. Both components were great on their own, but the combination didn't work. The loaf cake spread with warm butter was popular in my household and eaten quickly. My two boys loved the fruit compote as a fruit salad for breakfast, and ate all the leftovers. Overall, both components work well separately and therefore I would recommend eating them as two different recipes.
For the recipe go to Milk Chocolate Marble Loaf Cake.
Friday, November 11, 2011
Along the lines of great recipes to share SheSpeaks has teamed up with Macy's and their Recipe Share Contest. Share your favorite holiday recipe for a chance to win $1000 and have it featured on Food Republic. If your anything like me, you love to share you recipes and talk about anything food related and this recipe contest is perfect! Here's the breakdown of what you need to do:
1. Head to www.facebook.com/macys
2. Click the Recipe Share tab
3. Submit your recipe
4. Share the contest via Facebook and Twitter
Recipe submission and voting has been commencing since November 1st. You'll have until November 30th when the contest ends to show off your best holiday recipes so get cooking!
About Macy's In Their Own Words:
Established in 1858, Macy's is the Great American Department Store - an iconic retail brand with over 800 stores across the country and online at macys.com. Macy's offers an incredible selection and the best brands, tailored to each and every customer, while providing an experience that transcends ordinary shopping.
A big part of Macy's unique heritage includes our special events?the Macy's Thanksgiving Day Parade, Fourth of July Fireworks, flower shows, fashion extravaganzas, celebrity appearances and holiday traditions that range from the arrival of Santa Claus to tree lightings and festive window displays. But beyond our signature events, Macy's delivers magical moments every day through our shopping environment, service and merchandise - a great deal of which is sold exclusively through our stores. It's all part of the excitement we've been creating for 151 years, and it's all part of the magic of Macy's!
Not to be left out, here is my favorite holiday recipe, Yorkshire Pudding.
- 2 Eggs
- Salt (the amount I use varies from a teaspoon to a teaspoon and a half depending on how salty the animal fat I'm using is)
- 2 tablespoons Beef Fat (can also use bacon fat, goose fat etc) amount for 13 x 9
- 1 1/2 cups Flour
- Milk (see directions)
Tell me about any yummy recipes that you enter, I'm always wanting new dishes to try! Good luck!
Disclosure: This post is sponsored by SheSpeaks. In exchange for my post I will receive a Macy's gift card and as with all posts all opinions expressed are my own.
Wednesday, November 9, 2011
This recipe has 11 ingredients. It takes approximately 45 minutes of prep and cooking time and makes 2 dozen biscuits. My mother-in-law was in town when I made these and cut out the biscuits. Instead of rolling out her biscuits she pats them out by hand on a plate and then cuts them out with the top of a cup. Her biscuits always turn out fluffy and delicious, so I would highly recommend preparing them this way. When biscuit dough is rolled out flat it causes the biscuits to stay flatter during baking, treat your dough nicely! I had no problems finding any of the ingredients, they were all very basic and I either had them already in my pantry or I was easily able to find at my local grocery store. One major difference that I made to the recipe is the baking time. My mother-in-law and I had a large discussion about this and neither of us could fathom baking biscuits for anywhere near 35 minutes. I normally bake my biscuits approximately 15 minutes, 20 at the most. If I had kept the biscuits in the oven for the full time suggested by the recipe my biscuits would have turned into burnt hockey pucks. I followed the remainder of the recipe as stated.
I served these biscuits with a sea bass pasta dish and they complimented each other nicely. My in-laws were very impressed with these biscuits and they are big biscuit eaters, so I take that as a high compliment. These biscuits were very easy to prepare and I was able to throw them together at eight o'clock at night with a house full of hungry tummies. I loved the combination of fresh herbs and honey, it gave the biscuits a nice well rounded flavor. The best part about these biscuits is that they would go well as either a side dish or a breakfast food, a very versatile recipe.
For the recipe go to Honey and Herb Biscuits.
Tuesday, November 8, 2011
This recipe has 7 ingredients. It takes 4 and a half hours of prep, chilling, and baking time and makes 24 crackers. All the ingredients are very simple and I either already had in my pantry or they were easy to find at my local grocery store. Make sure to watch the crackers, they burn easy, I took mine out at exactly 15 minutes of baking time. I followed the remainder of the recipe as written.
These are best eaten the day they are made. After sitting for a day they become far less crisp. My two boys really like these crackers and ate the majority of the recipe by themselves. The best part of this recipe is that it could easily be modified to include other types of cheeses, bacon, or fresh herbs. I think when I try it again I will add cooked chopped bacon, a crowd pleaser with the men in my family.
This recipe is currently unavailable online. However, it can be found in the November issue of Everyday Food magazine. I did find some other cracker recipes on the Martha Stewart website, which are Peppery Cheese Crackers and Mushroom and Blue Cheese Crackers. They look just as delicious and I plan to try them in the future. Tell me if you have/or do try them!
Monday, November 7, 2011
This recipe has 13 ingredients. It takes approximately 4 hours of prep and baking and makes 40 servings. The ingredients are basic and I either already had or I was able to find at my local grocery store. The original recipe uses golden raisins, which I used since my family loves them, but regular raisins would also work. Instead of bread flour I used the all-purpose flour that I already had in my pantry. I had no problems with rising or texture, so the all-purpose flour worked fine Be careful to watch the bread to prevent over browning, I had to tent my bread earlier than the recipe suggested. I followed the remainder of the recipe as written.
My two boys loved this bread. It has a sweet taste and looks great after being baked. It makes three large loaves, so it would be great for entertaining. The ingredients could easily be modified to suit your tastes, substituting regular raisins, using all whole milk instead of whipping cream etc. This recipe would work particularly well for a holiday breakfast or brunch.
For the recipe go to Raisin Sweet Bread.
Sunday, November 6, 2011
This recipe has 9 ingredients for the biscuits and 2 for the butter. The total time is one hour, with 30 minutes being active, and it makes approximately 18 biscuits. I chose to use maple syrup instead of ordering sorghum butter. I'm a big believer in using the ingredients that you already own/have. The remainder of the ingredients were basic and I either already had in my pantry or were easily available at my local supermarket. My family prefers thick-cut bacon, so that was the type I used for this recipe. One major modification I made to the original recipe was the cooking time. West Virginians make a lot of biscuits and I have never kept my biscuits in for 25 minutes. I bake my biscuits for 10-15 minutes, 20 at the most and turn the baking sheet halfway through. If I had kept my biscuits in the full 25 minutes, the bottoms would have been way too brown for my family's tastes. I followed the remainder of the recipe as written.
As expected this was a very popular recipe in my family. I made half of the biscuits with a dinner recipe and kept the other half of the dough for fresh biscuits for breakfast the next day. The maple butter was absolutely delicious on the biscuits as well as waffles I made later in the week. My favorite part of this recipe is that it works well as both a dinner side or a breakfast food. Overall, a very versatile recipe, full of bacon and delicious.
For the recipe go to Bacon-Scallion Biscuits with Sorghum Butter.
Friday, November 4, 2011
This recipe has 9 ingredients and prepares 4 servings. The total time is approximately 25 minutes, with the full time being active. The ingredients are all basic and I had no problems finding any of them at my local grocery store. I was excited to see that my closest grocery store now carries pumpkin seeds in the produce nut section, which will save me from making multiple trips in the future. I was unable to find cracked coriander seeds, so I reduced the amount needed and substituted ground coriander seed instead. The salmon that I found at my local grocery store was a thinner fillet and took less time to cook than the suggested 3-4 minutes per side. I followed the remainder of the recipe as written.
A very simple and easy to execute salmon recipe. I love that the pesto is not traditional and uses toasted pumpkin seeds. The taste of the roasted pumpkin seeds is delicious and gives the pesto a nutty undertone. The following day after serving this recipe I used the leftover pesto to serve over rigatoni. The pesto re-heated well and my husband liked it even better as a pasta sauce. A versatile and easy salmon recipe.
For the recipe go to Pan-Seared Salmon with Pumpkin Seed-Cilantro Pesto.
Wednesday, November 2, 2011
This recipe has 14 ingredients. It makes 4 servings and takes approximately 40 minutes of prep and cooking time. I made a few modifications to ingredients due to local availability. I was unable to find bucatini, so I used perciatelli instead. Secondly, I used a sweet onion since they were still in season and I prefer the taste in recipes. I had to go to multiple stores to find fresh Brussels sprouts and the ones that I was finally able to purchase were very large, so I cut them in quarters. Finally, my Brussels sprouts took longer to cook completely than the recipe suggested, probably approximately five minutes. I followed the remainder of the recipe as written.
I loved how easy this recipe was to put together and the large amount of vegetables. The anchovies gave a nice umami compliment to the flavors without being overpowering. My husband took the leftovers for lunch and thought that the taste was even better the next day. The recipe states that it makes four servings, but with 12 ounces of pasta it made more than enough for my family of four and a bunch of leftovers. Overall, a delicious pasta dish, full of vegetables and kid friendly.
For the recipe go to Bucatini with Cauliflower and Brussels Sprouts.