Thursday, January 31, 2013

Roasted Red Potatoes with Lemon Garlic Aioli

Roasted Red Potatoes with Lemon Garlic Aioli
Picture from: joyouslydomestic
Image Credit: Angela

Roasted Red Potatoes with Lemon Garlic Aioli
“I'm (kinda) stealing borrowing the same sauce recipe that I used recently for my Roasted Brussels Spouts post.  To be honest, I've used it more than once since posting that recipe last week.  (It is amazing with grilled asparagus, too.)” Angela
For the Potatoes:
1 ½ - 2 pounds red potatoes - unpeeled, scrubbed and cut into chunks or half-moons
4 - 5 tablespoons olive oil (vegetable or canola oil would work, too)
Kosher salt
Black pepper
1 tablespoon chopped fresh rosemary (optional)
For the Aioli:
6 tablespoons mayonnaise
¼ teaspoon garlic, minced fine
1 teaspoon lemon juice
½ teaspoon black pepper
1 tablespoon flat leaf parsley, chopped fine (optional)
Preheat oven to 375°F degrees. 
Line a large baking sheet with parchment paper.
Scrub and cut the potatoes. 
Lay them out on a clean kitchen towel and pat to dry.
Place dry potatoes into a large mixing bowl. 
Drizzle with the oil (use enough to fully coat all of the potatoes). 
Sprinkle on a generous amount of salt and pepper. 
Toss to coat.
Scatter the potatoes across the baking sheet in an even layer. 
Sprinkle with the rosemary, if using.
Bake on middle rack of oven for 1 hour and 15 minutes or until potatoes are crisp and blistered.
Using a spatula, turn potatoes every 15 minutes or so to ensure even browning. 
I sprinkle on a little more kosher salt at the end of baking, as well.
While potatoes are baking, combine all of the aioli ingredients in a small bowl and refrigerate until potatoes are done.
Serve aioli for dipping with potatoes.
Enjoy this amazing recipe and many more when visiting joyouslydomestic

Wednesday, January 30, 2013

Baked Scallops Gratin

Baked Scallops Gratin
Picture from: chichoskitchen
Image Credit: Cherine

Baked Scallops Gratin

“This dish came together in no time. You simply combine the scallops with olive oil, lemon juice, parsley and garlic, spoon them into a gratin dish, top with breadcrumbs and dot with small knobs of butter and bake.” Cherine


2 tablespoon olive oil

1pound (450 g) bay scallops, patted dry

3 large cloves of garlic, minced

2 tablespoon minced fresh parsley

1 tablespoon freshly squeezed lemon juice

1 teaspoon salt

Freshly ground black pepper

¼ cup breadcrumbs

1 tablespoon unsalted butter, cubed


Preheat the oven to 425ºF (220ºC).

Lightly spray the gratin dish with cooking spray.

In a bowl, combine olive oil, garlic, parsley, lemon juice, bay scallops.

Season with salt and pepper.

Using a slotted spoon place the scallops into the gratin dish, top with the breadcrumbs and the 

Bake 10-12 minutes, or until the topping is golden brown and sizzling, and the scallops are just 
barely done.

For a crispier top, turn on the broiler for the last 1-2 minutes.

Remove from oven.

Serve immediately with baguettes slices and some lemon wedges.

Serves 4 as appetizer.

Enjoy this amazing recipe and many more when visiting chichoskitchen

Tuesday, January 29, 2013

Green Chile Pepper Jack Chicken Enchiladas

Green Chile Pepper Jack Chicken Enchiladas
Picture from:  richestoragsbydori
Image Credit: Dori

Green Chile Pepper Jack Chicken Enchiladas

“The key to this recipe is the Pepper Jack Cheese so does not substitute it if you don't have to.” Dori


3 large or 4 medium chicken breasts

1 package of at least 10 big tortillas (Normal Quesadilla size not jumbo not small)

1 can of green Chile enchilada sauce (Hatch was really good from Smith's)

1 small can of diced green chile's

¾ cup of sour cream

½ teaspoon of cumin powder

Small handful fresh cilantro, chopped

1 pound of Pepper Jack Cheese, shredded

Salt and pepper, to taste


Cook and shred your chicken.

Season them and boil until just cooked through.

Shred with two forks and let cool.

Put shredded chicken in large bowl and add ½ cup of enchiladas sauce (save the rest), small 
handful of cheese, ½ can of green chile's, ¾ cup of sour cream, ½ teaspoon of cumin, a handful 
of chopped cilantro and salt and pepper to taste.

Roll the chicken mixture into the tortillas and place in a greased casserole dish.

Pour the remaining enchilada sauce on top and spread evenly.

Bake for 30 minutes at 350°F and add the rest of the cheese on top for the last 5 minutes.

Served with a side of sour cream.

Enjoy this awesome recipe and many more when visiting richestoragsbydori

Monday, January 28, 2013

Blue Cheese Roasted Potatoes

Blue Cheese Roasted Potatoes
Picture from: eatinonthecheap
Image Credit: Jodie Mo

Blue Cheese Roasted Potatoes

“Cheese always makes me feel better…especially blue cheese, or gorgonzola, or feta, or fontina, or …well, you get the picture.” Jodie Mo


2-3 pounds red potatoes

2 ounces crumbled blue cheese

2 scallions, chopped

3 tablespoon butter, cut into pieces

3 tablespoon olive oil

Salt and pepper, to taste


Preheat oven to 425°F.

Chop potatoes into 1 inch pieces.

Toss with oil and salt and pepper and roast for 30 minutes or until potatoes are tender.

Sprinkle cheese, scallions, and butter over the potatoes.

Roast for another 10 minutes or until cheese is all melted and potatoes have browned up.

Serve and enjoy!

Enjoy this amazing recipe and many more when visiting eatinonthecheap

Sunday, January 27, 2013

Raspberry Smoothie

Raspberry Smoothie

Raspberry Smoothie


1 cup milk of your choice

1 cup fresh or frozen raspberries

1 tablespoon coconut oil

¼ cup cashews

A dash of vanilla

¼ cup Greek yogurt


Place all of the ingredients into your blender and blend away (usually 30-45 seconds) until the 
desired consistency is reached.

If you use only fresh fruit, you can add some ice in order to get a good consistency.

No-Bake Energy Bites

No-Bake Energy Bites
Picture from: joyouslydomestic
Image Credit: Angela

No-Bake Energy Bites

“It takes only a matter of a few minutes to mix up the ingredients.  Then, after thirty minutes of chilling the "dough" in the fridge, you roll the mixture into balls and you're done!  This recipe is packed full of healthful ingredients.  Keep these in the fridge and you'll have a quick energy-booster to grab for breakfast or anytime you need a quick snack.” Angela


1 cup dry oats (I use 1/2 quick oats and 1/2 cup old-fashioned)

½ cup ground flax seed or wheat germ

⅔ cups toasted coconut (I toast mine on low in a dry skillet for a few minutes)

½ cup plus 2 tablespoons peanut butter

½ cup chocolate chips (optional)

⅓ cup honey

1 teaspoon vanilla


Combine all of the ingredients in a medium bowl.

I use ½ cup chunky all-natural peanut butter and 2 tablespoons regular creamy peanut butter. 

You really need some creamy somewhere in there or the mixture is just too dry.

You'll probably have to press and keep smashing everything down with the back of a spoon or 
rubber spatula as you're mixing to really blend everything well, but it will come together.

Let chill in the fridge for thirty minutes.

Using your hands, shape into balls, about the size of traditional meatballs ... around 1". 

You will really want to squeeze and mold these tightly to get them into a ball shape. 

If your mixture seems too dry to shape, squeeze in a little more honey or add in a little more 
creamy peanut butter. 

Store in an airtight container in the fridge for up to one week.

Yields 2 dozen "bites" (balls).

Enjoy this amazing recipe and many more when visiting joyouslydomestic

Note:  If you don't have wheat germ or flax seed on hand, you can substitute more oats for that 
1/2 cup of ingredients.  Also, chocolate chips are optional.  Chopped nuts or dried fruit work 
great, too.  Dried cherries are awesome in these.  Rice cereal can be added in, as well, in 
place of some of the oats or wheat germ/flax seed.

Bacon Wrapped Tater Tots Recipe

Bacon Wrapped Tater Tots Recipe
Picture from: blogchef
Image Credit: Bobby

Bacon Wrapped Tater Tots Recipe

“Bacon wrapped tater tots are a delicious appetizer to prepare for a snack or to bring to parties. This is another great recipe for the upcoming Super Bowl.” Bobby


1 (32 ounce) bag frozen tater tots

12 ounces bacon (each slice cut in ½)

16 ounces pickled jalapeño peppers (sliced)

1 cup Colby-jack cheese

½ cup ranch dressing



Slightly defrost the tater tots to allow the toothpicks to go through.

Hold a jalapeño slice around a tater tot and then wrap ½ slice of bacon around and secure it 
together with a toothpick.

Repeat until all of the bacon is used up.

Heat oil in a deep fryer to 375°F.

Deep fry tater tots in batches for 3-4 minutes or until brown and crispy looking.

Drain on paper towels.

Repeat until all of the tater tots have been fried.

Immediately sprinkle with cheddar cheese.

You can microwave them a little so that the cheese melts better.

Serve with ranch on the side.

Enjoy this awesome recipe and many more when visiting blogchef

Saturday, January 26, 2013

Slow Cooker Chicken with Cashews

Slow Cooker Chicken with Cashews
Picture from: blogchef
Image Credit: Bobby

Slow Cooker Chicken with Cashews

“You can prepare countless types of meals in the slow cooker, including Chinese chicken with cashews. This recipe does require a little work because you need to brown the chicken in the pan first.” Bobby


2 lbs boneless skinless chicken breasts or thighs (cut into 1” chunks)

¼ cup all-purpose flour

½ teaspoon ground black pepper

1 tablespoon canola oil

¼ cup soy sauce

2 tablespoons rice wine vinegar

2 tablespoons ketchup

1 teaspoon brown sugar

1 garlic clove (minced)

½ teaspoon grated fresh ginger

¼ teaspoon crushed red pepper flakes

½ cup cashews

½ cup green onions (sliced)


Add flour and pepper to a large seal-able food storage bag or seal-able container.

Shake to coat the chicken with the flour mixture.

Heat canola oil in a wok or large skillet over medium-high heat.

Add the chicken and brown for 2 minutes of each side.

Remove from the pan and place the chicken into the slow cooker.

In a small bowl combine soy sauce, ketchup, sugar, garlic, ginger, and red pepper flakes.

Mix well.

Pour the sauce over the chicken in the slow cooker.

Cover and cook on low for 3 to 4 hours or until the chicken is fully cooked when the internal 
temperature has reached 165°F.

Once the chicken has finished cooking add cashews and stir.

Serve over rice and top with sliced green onions.

Makes 4 Servings.

Enjoy this awesome recipe and many more when visiting blogchef

Cranberry Pistachio Shortbreads

Cranberry Pistachio Shortbreads
Picture from: thibeaultstable
Image Credit: Ann

Cranberry Pistachio Shortbreads

“This cookie could easily become a favorite.” Ann


2 ⅓ cups (300 grams) all-purpose flour

½ teaspoon kosher salt

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

⅔ cup (135 grams) granulated white sugar

1 teaspoon pure vanilla extract

1 cup (130 grams) unsalted pistachios, coarsely chopped

1 cup (150 grams) dried cranberries, coarsely chopped


Cranberry Pistachio Shortbreads:

In a large bowl whisk the flour with the salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 - 2 

Add the sugar and beat until smooth and creamy (about 3 minutes).

Beat in the vanilla extract.

Gently stir in the flour mixture just until incorporated.

Fold in the chopped pistachios and dried cranberries.

Make sure that the nuts and cranberries are evenly distributed throughout the dough.

Divide the dough in half.

Place each half of dough on the center of a 14 inch (35 cm) length of parchment or wax paper.

Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches (25 cm) 
long and 2 inches (5 cm) wide.

Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the 
paper to seal the logs, and place in the refrigerator to chill for at least two hours, or up to three 

The logs can also be frozen for about two months.

 If freezing, it is best to defrost the logs in the refrigerator overnight before slicing and baking.

Preheat oven to 325°F (160°C) with the rack in the center of the oven.

Line two baking sheets with parchment paper.

Using a thin bladed knife, slice the logs into ¼ to ½  inch (.5 to 1 cm) thick cookies.

Place the cookies on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake for about 15 - 20 minutes, or until the cookies are just beginning to brown around the 

Remove from oven and cool on a wire rack.

Makes about 48 shortbread cookies.

Enjoy this amazing recipe when visiting thibeaultstable

Screaming Orgasm Cocktail

Screaming Orgasm
Picture from:  hamptonroadshappyhour
Image Credit: hamptonroadshappyhour

Screaming Orgasm Cocktail

“This classic is an I.B.A. (International Bartenders Association) Official Cocktail used in their annual World Cocktail Competition.  As with most popular drinks, you'll find several variations.  This tasty cocktail can be mixed and served as a shooter, over the rocks, or as a Martini.  Have fun with our "Cocktail of the Week", and good luck with your own Screaming Orgasm!” hamptonroadshappyhour


1.5 ounces Creme de Cacao (clear)

1.5 ounces Amaretto

1 ounces Vodka

.5 ounces Triple Sec

1.5 ounces Half & Half

2 Cherries and a Banana slice for garnish

Chocolate Shavings (optional)


It's so simple....combine all of the ingredients into an ice filled cocktail shaker. 

Cover, shake well, and strain into a Martini glass. 

Skewer your slice of Banana through two Cherries, and lay across the rim of your glass. 

Add a few Chocolate shavings.

Sip slowly.

Enjoy your Screaming Orgasm!

But please, drink responsibly.

Enjoy this awesome recipe and many more when visiting hamptonroadshappyhour

Friday, January 25, 2013

Orange Chicken

Picture from: favfamilyrecipes.
Image Credit: Erica

Orange Chicken     



2 pounds boneless skinless chicken breasts (cut into 1- ½ ” cubes)

1 ½ cups all purpose flour

1 egg (beaten)

¼ teaspoon salt

¼ teaspoon pepper

Oil (for frying)

Orange Sauce:

1 cup water

2 tablespoons FRESH orange juice

¼ cup FRESH lemon juice

⅓ cup rice vinegar

2 ½ tablespoons soy sauce

1 tablespoon orange zest (grated)

1 cup packed brown sugar (I actually added a little more brown sugar. )

½ teaspoon ginger root (minced)

½ teaspoon garlic (minced)

2 tablespoons green onion (chopped)

¼ teaspoon red pepper flakes (we added more... again, we like it HOT)

3 tablespoons cornstarch

¼ cup water


Combine flour, salt, and pepper.

Dip chicken in egg mixture and shake in flour mixture to coat.

Deep fry chicken in batches at 375°F in a deep fryer (or use a wok) until completely cooked.

Meanwhile, in a large saucepan combine 1 cup water, lemon juice, orange juice, rice vinegar, 
and soy sauce.

Blend well over medium heat for a few minutes.

Stir in brown sugar, orange zest, ginger garlic, and onion.

Bring to a boil.

Combine 3 tablespoons of cornstarch with ¼ cup of water and mix thoroughly.

Slowly stir cornstarch mixture into sauce until it thickens.

Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green 

You can serve this recipe over noodles or white rice.

Enjoy this awesome recipe and many more when visiting favfamilyrecipes.

Thursday, January 24, 2013

Erica’s Mongolian Beef

Erica’s Mongolian Beef
Picture from: favfamilyrecipes
Image Credit: Erica

Erica’s Mongolian Beef

“This tastes JUST like P.F. Chang’s Mongolian Beef! You can serve it how P.F. Changs does (by draining the excess sauce and serving it semi-dry) OR you can keep the excess sauce and spoon it over rice (which is what we like to do because the sauce is SO good).” Erica


4 teaspoon vegetable oil

2 teaspoon ginger, minced

2 tablespoon garlic, minced

1 cup soy sauce

1 cup water

1 cup brown sugar (packed)

2 cup vegetable oil

2 pounds flank steaks

½ cup cornstarch

3 large green onions


Make the sauce by heating 4 teaspoon vegetable oil in a medium saucepan over medium/low 

Don’t get the oil too hot.

Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic 

Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 
minutes or until sauce thickens a little bit.

Remove sauce from heat.

Slice the flank steak against the grain into ¼ inch slices.

Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider 

Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of 

Let the beef sit about 10 min. so the cornstarch sticks.

As the beef sits, heat up 1 cup oil in a wok (or skillet).

Heat the oil over medium heat until it’s hot, but not smoking.

Add the beef to the oil and sauté for just 2 minutes, or until beef just begins to darken on the 

Stir the meat around a little bit so that it cooks evenly.

After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, and 
then pour most of the oil out of the skillet.

Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute.

Add the sauce, cook for 1 minute while stirring and add green onions.

Cook for 1 more minute.

Now at this point you can either remove the beef with a slotted spoon or tongs and discard the 
sauce (this is what P.F. Chang's does) OR thicken the sauce with a cornstarch-water mixture to 
desired thickness and serve it over rice with the beef.

Enjoy this awesome recipe and many more when visiting favfamilyrecipes

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