Wednesday, April 16, 2014

Halibut - First of the Season

Halibut - First of the Season
Recipe from: thibeaultstable
Image Credit: Ann
Halibut - First of the Season

“Our first meal of the season.” Ann

Simply prepared.

Pan seared and then finished in a hot oven.

Served over ribbons of zucchini in a light cream and  fresh tomato sauce.

Sweet fresh Halibut - nothing better.

Read more and enjoy this amazing recipe and many more when visiting thibeaultstable

Tuesday, April 15, 2014

Oven Roasted Parmesan Potatoes

Oven Roasted Parmesan Potatoes
Recipe from: allrecipes
Image Credit: allrecipes
Oven Roasted Parmesan Potatoes   


Cooking spray

 1 teaspoon vegetable oil, or as needed

 2 tablespoons freshly grated Parmesan cheese

 1/2 teaspoon salt

 1/2 teaspoon garlic powder

 1/2 teaspoon paprika

 1/4 teaspoon ground black pepper

 2 pounds red potatoes, halved

 1 tablespoon vegetable oil, or as needed

 1/4 cup sour cream (optional)


Preheat oven to 400 degrees F (200 degrees C).

Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon 
vegetable oil to coat the bottom.

Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.

Blot the cut-side of potatoes with a paper towel to remove any moisture.

Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are 
lightly coated.

Sprinkle potatoes with Parmesan cheese mixture; toss to coat.

Arrange potatoes, cut-side down, onto the prepared baking pan.

Bake in the preheated oven for 15 to 20 minutes.

Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more 

Serve with sour cream.

Read more and enjoy this amazing recipe and many more when visiting allrecipes

Sunday, March 9, 2014

Slow Cooker Beef and Barley Soup

Slow Cooker Beef and Barley Soup
Recipe from: melskitchencafe
Image credit: Mel
Slow Cooker Beef and Barley Soup

“So yeah, this may not be the most trendy recipe on the internet but I can promise you, it isn’t because of flavor and taste. It’s just because those viral recipes have sprinkles on top and this doesn’t.” Mel


1 tablespoon oil

1 1/2 pounds sirloin tips, flap meat or chuck roast, cubed

Salt and pepper

3/4 cup 1/4-inch sliced carrots, about 3-4 medium carrots peeled

8 ounces baby bella mushrooms, wiped clean and diced

1 cup chopped onion, about 1 medium yellow or white onion

2 cloves garlic, finely minced or pressed

1 tablespoon tomato paste

1 teaspoon dried thyme

3 cups low-sodium chicken broth

3 cups low-sodium beef broth

2 teaspoons low-sodium soy sauce

2/3 cup pearled barley (not quick-cooking)


In a 12-inch nonstick skillet, heat the oil until rippling and hot over medium heat.

Season the beef with salt and pepper and add to the skillet in a single layer (you may need to 
do this in batches), cooking for 1-2 minutes, browning on all sides.


Recipe Source: inspired by a soup recipe in America’s Test Kitchen Quick Family Cookbook (I basically changed up the ingredients and converted it to a slow cooker recipe)

Read more and enjoy this amazing recipe and many more when visiting melskitchencafe

Saturday, March 8, 2014

Asian Marinated Wings with Sweet Chili Glaze

Asian Marinated Wings with Sweet Chili Glaze
Recipe from: chewnibblenosh
Image Credit: Christine
Asian Marinated Wings with Sweet Chili Glaze

These wings are marinated in a spicy Asian marinade for a few hours before baking off in the oven.Christine


3 lbs. chicken wings

½ cup peanut oil (or substitute canola or vegetable oil if there’s an allergy)

3 Tbsp. fresh chopped cilantro

5 Tbsp. low-sodium soy sauce

4 Tbsp. minced fresh garlic, reserve 1 Tbsp. for the glaze

3 Tbsp. minced fresh ginger

1 tsp. dried, crushed red pepper flakes

1 cup rice vinegar

¾ cup sugar

½ cup water

1 Tbsp chili-garlic sauce (you could add more if you’re looking for serious spice)

Chopped green onions, for garnish


Cut each chicken wing at the joint. Remove wing tips and throw them away. Place the chicken 
pieces in a large bowl.

In a smaller bowl, whisk together the peanut oil, cilantro, soy sauce, 3 Tbsp. garlic, ginger, and 
crushed red pepper.

Pour the mixture over the wings, and toss to coat evenly.

Cover the bowl and refrigerate the wings for at least 2 hours.

The glaze could take anywhere from 20-40 minutes to reduce, so start early based on when 
your wings are going in the oven.

In a small saucepan, combine the rice vinegar, sugar, water, remaining 1 Tbsp. garlic, and chili-
garlic sauce.

Bring the mixture to a boil, reduce the heat, and simmer until the mixture thickens a bit and is 

Meanwhile, preheat the oven to 400*F.

Line a cookie sheet with foil, and spray with nonstick spray.

Line the marinated wings up on the cookie sheet.

Bake for 20 minutes, or until completely cooked and browned nicely.

Place the cooked wings in a bowl, and toss with sweet chili glaze.

Preheat your broiler.

Drain the cookie sheet and then line the wings up on it again.

Place the wings under the broiler, watching carefully, for just enough time to caramelize the 
glaze a little bit.

Sprinkle with green onions and serve.

Serves: 4

Read more and enjoy this amazing recipe and many more when visiting chewnibblenosh

Tuesday, February 25, 2014

The Realness/Mongolian Beef

The Realness/Mongolian Beef
Recipe from: lilasapron
Image Credit:  lilasapron
The Realness/Mongolian Beef  

Make the sauce:
in your wok, heat 1 tbsp of olive oil over med heat, and sauté 4-5 cloves of chopped garlic and 2 tbsp of minced ginger for a couple of minutes while stirring constantly.  Don’t let that garlic get brown/scorched.  Add 1/2 cup soy sauce, 1/3 cup hoisin sauce, 1/8 cup oyster sauce, 1/2 cup of water, and 1/2 cup of brown sugar.  bring it to a boil, then reduce and let it simmer for 5 minutes.  Transfer to a bowl, and set aside.
Make the meat:
Slice a 1-2 lb skirt steak (or flank steak) as paper-thin as possible, against the grain.  Throw the slices of beef into a large bowl, and add 1/2 cup soy sauce, 1/4 cup hoisin, 2 tbsp of white pepper, and 2 tbsp of cornstarch.  Toss and mix it all around with your hands, getting the meat all gluey (giggity).  Spread the meat out in a single layer on a baking sheet.  after 10 minutes (or so), the cornstarch will form a coating on the beef that will make it damned delicious once it hits the hot oil in the wok, and will pull double duty in being a needed thickening agent in the sauce.  In your wok (you have one, right? heat 2 tbsp of vegetable oil on high.  When it’s crackling hot and ready, dump in your beef strips, and stir-fry for 3-4 minutes.  Stir constantly.  Scrape the bottom of the wok.  There’s going to be shit browning/hardening on the bottom of the wok, but we’re going to deglaze it soon — it’s all going to come together.  HA. Put your cooked steak into a bowl, set aside.
Make the veggies:
I recommend red onion and broccoli for this dish.  You can, of course, add whatever veggies you like in a stir-fry.  Heat a fresh 2 tablespoons of oil in the wok, and add a head of chopped broccoli, and a chopped red onion.  Stir-fry for 4-5 minutes.
Marry it:
Veggies still in hot wok dump in sauce, and stir, stir.  Add the beef.  Stir, stir.  Sauce will thicken up.  And you need some green onions sliced thin for garnish.
Oh shit.  I forgot to tell you to make a pot of white rice to serve this over.  If you can’t figure that out on your own, then bless your heart.

Read more and enjoy this amazing recipe and many more when visiting lilasapron

Thursday, February 20, 2014

White Chicken Chili

White Chicken Chili
Recipe from: calvinshowrecipes
Image credit: Calvin
White Chicken Chili 


1 tablespoon olive oil

3/4 lb boneless skinless chicken breast, cubed

1 large onion, minced

2 cloves garlic, minced

1 cup dry white wine or 1 cup chicken broth

2 cans great northern beans, rinsed and drained

1 teaspoon mustard powder

1 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon ground black pepper

4 cups baked corn tortilla chips(optional)

1/2 cup shredded reduced-fat sharp cheddar cheese

Sour cream (optional)


Heat oil in large skillet over medium-high heat.

Add chicken and cook until no longer pink.

Remove chicken and set aside.

Add onion and garlic to skillet and cook until tender.

Place chicken, onion, and garlic in crockpot.

Add wine, beans, mustard powder, cumin, salt and pepper.

Cook on low 5 to 6 hours.

Place servings into bowl (If using tortilla chips put them in bowl first).

Sprinkle with cheese and add sour cream.

Read more and enjoy this amazing recipe and many more when visiting calvinshowrecipes

Wednesday, February 19, 2014

"Old-School" Creamed Chipped Beef

Old-School Creamed Chipped Beef
Recipe from: joyouslydomestic
Image Credit: Angela
"Old-School" Creamed Chipped Beef

“I'm always surprised that so many people have never heard of this.” Angela


8 tablespoons butter

1/2 cup flour

3 1/2 cups whole milk

1 jar dried beef, quickly rinsed in warm water and roughly chopped

Black pepper

Salt, as needed

Freshly-ground nutmeg, to taste


Melt the butter in a large sauté pan over medium heat. 

Sprinkle in the flour. 

Whisk to combine, then...

Read more and enjoy this amazing recipe and many more when visiting joyouslydomestic
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