Saturday, January 31, 2015

Creamy Spinach and Mushrooms Pasta

Creamy Spinach and Mushrooms Pasta
Recipe from: foodiebaker
Image credit: Jasline
Creamy Spinach and Mushrooms Pasta

“Combined with some cream and mushrooms, this is a quick and easy recipe to whip up. I threw in some chicken but it’s really not necessary because the mushrooms are already meaty on their own. It will definitely be more flavorful to use Portobello or porcini but since bunashimeji was on sale, I just couldn’t resist not getting them!” Jasline


150 grams spaghetti

250 grams frozen spinach, thawed and drained

3 tablespoons light olive oil

2 chicken fillet, sliced thinly (optional)

2 cloves garlic, peeled and minced

2 teaspoons chili flakes (more if you like it spicy)

100 grams mushrooms, sliced

½ to ¾ cup heavy cream

Salt and freshly ground black pepper

Extra virgin olive oil


Heat a pot of water for the spaghetti and season lightly with salt.

In a saucepan, heat the spinach until almost dry - you can tell it's almost dry when the 
spinach starts to stick at the bottom of the pan.

Remove the spinach and wash the saucepan.

Dry the saucepan and heat over medium heat.

Add in 2 tablespoons of oil. Season the sliced chicken fillets with salt and freshly ground 
black pepper.

Sear the chicken until browned and cooked.

Remove and set aside. (Skip this step if you are not using any chicken.)

By now your pot of water should be boiling, add in your spaghetti.

Add in the last tablespoon of oil into te saucepan and add in the garlic and chili flakes.

Sauté until fragrant and add in the mushrooms and cook until mushrooms have softened 
and juices are released.

Add in the spinach, chicken and ½ cup of cream.

Season with salt and freshly ground pepper.

Bring to a boil and turn the heat down to a simmer.

Test your spaghetti - once it's al dente, drain and add into the cream sauce.

Toss and coat the pasta, adding more cream if you want it creamier or a little pasta water to 
loosen the sauce.

Plate the pasta, drizzle with some extra virgin olive oil and serve immediately.


- Instead of spaghetti, use linguine or fettuccine as they mop up the sauce better.

- Use whatever fresh and flavorful mushrooms you can find - I used bunashimeji, but 
Portobello will be more flavorful and meaty.

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

Friday, January 30, 2015

Stuffed bread loaf

Stuffed bread loaf
Recipe from: chichoskitchen
Image credit: Cherine
Stuffed bread loaf

“You can add other ingredients like sun-dried tomatoes, sliced olives, pesto, marinated artichokes, grilled eggplant slices, ricotta, salami.... just use your imagination!!! Cherine


1 round bread loaf

1/3 cup olive oil

1 tsp dried oregano

1/2 tsp pepper

1/4 tsp crushed red pepper flakes

1 tsp minced garlic

1/4 pound (115g) sliced ham

7 oz (200g) sliced provolone or mozzarella cheese

1 (12 oz / 340g)) jar roasted red peppers, drained


Slice the bread vertically but not all the way through the bottom.

Combine oil, oregano, pepper, crushed red pepper flakes and garlic in a medium bowl.

Stir to mix well. Brush generously the interior with this mixture.

In assembly line fashion, make piles of cheese, ham and roasted red peppers to fit down in 
your bread slices.

Be sure the pepper rings are drained well to prevent a soggy sandwich.

Preheat the oven to 350ºF (180ºC) and place the bread 20 minutes until cheese is melted.

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

Barnabas Collins

Barnabas Collins
Recipe from: hamptonroadshappyhour
Image credit: hamptonroadshappyhour
Barnabas Collins

“Barnabas Collins is a fictional character from the popular Dark Shadows TV series.  The debonair vampire was originally played by Jonathan Frid, who captivated daytime audiences for nearly five years.  Our tasty cocktail simply takes a classic drink, the Tom Collins, and drizzles a bit of Grenadine over the top, to make it appear a bit more appetizing to any of our fanged friends.  It's a very simple and quite delicious cocktail, the... Barnabas Collins!” hamptonroadshappyhour


 2 oz. Gin

6 oz. Collins Mix (Google for homemade, or you can buy Master of Mixes brand)

.25 oz. Grenadine

Lemon Wedge and Cherry for garnish


 Pour the Gin and Collins mix in an ice filled Collins glass, and stir. 

Drizzle the Grenadine over the top, and garnish accordingly.  

Though a great Halloween party drink, it should be enjoyed year round. 

Cheers, to the Barnabas Collins!

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

1-Step, fail Proof Prime Rib Roast Recipe on The Rotisserie

1-Step, fail Proof Prime Rib Roast Recipe on The Rotisserie
Recipe from:  steamykitchen
Image credit: Jaden
1-Step, fail Proof Prime Rib Roast Recipe on The Rotisserie

” A 4-pound roast (with 3 bones) will feed 6 people. Purchase whatever size roast you need, adjust cooking time based on size. Please read the instructions that comes with your rotisserie on how to load the rib roast and cooking times. Our rotisserie instructions were 16-18 minutes per pound.” Jaden


One bone-in prime rib roast

Salt and pepper (or seasoning blend of your choice)

3 carrots, peeled, cut in big chunks

3 stalks celery, cut in big chunks

1 large onion, quartered

Several sprigs of thyme

1 cup red wine

1 cup beef broth


Season the rib roast generously on all sides.

Load the rib roast onto the rotisserie, with spikes between the bones.

Scatter the carrots, celery, onion and thyme in the roasting tray.

Insert roasting tray into rotisserie.

Set rotisserie to cook according to manufacturer's instructions.

Please read the manual and find cooking time chart, as your machine may be different from 

When done, let roast rest while you make the Red Wine Au Jus.

Pour the contents of the roasting pan into a medium saucepan set on medium-high heat.

Add the red wine and beef broth.

Simmer on low for 8 minutes, uncovered.

Strain and serve with the Prime Rib Roast.

To carve the Prime Rib Roast, first, cut off the bones.

Cut each bone apart.

Then slice the rib roast into desired thickness.

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

Thursday, January 29, 2015

Chipotle Barbacoa

Chipotle Barbacoa
Recipe from: blogchef
Image Credit: Bobby
Chipotle Barbacoa

“The shredded beef can be used for tacos, burritos, quesadillas or whatever you like. The meat is first browned in the frying pan and then transferred to the slow cooker to finish cooking.” Bobby


1 teaspoon salt

1 (3-4lb) chuck roast

2 tablespoons extra virgin olive oil

2 bay leaves

¼ cup apple cider vinegar

6 garlic cloves

4 teaspoons ground cumin

1 tablespoon dried oregano

1 teaspoon ground black pepper

1/8 teaspoon ground cloves

4 chiptole peppers (from a can, packed n adobo sauce)

1 tablespoon adobo sauce (from the chipotle pepper can)

1 cup chicken broth

¼ cup fresh lime juice


Trim the roast of any visible fat and slice the roast into 8 chunks.

Season the roast on all sides with 1 teaspoon of salt.

Set aside.

In a blender or food processor combine vinegar, garlic, cumin, oregano, black pepper, 
ground cloves, chipotle peppers, adobo sauce, chicken broth and lime juice.

Blend until smooth.

Heat a large skillet to medium-high heat.

Add the oil.

Add the beef and cook on all sides until browned.

Place the browned beef into the bottom of a slow cooker.

Pour the sauce over the top of the roast.

Add bay leaves.

Cover and cook on high for 5-6 hours or (8 hours on low).

Once the roast has finished cooking, shred the roast using two works.

Stir to completely coat the beef with the sauce.

Cover and cook for 1 more hour.

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

Tuesday, January 27, 2015

Salmon with Magical Butter Sauce

Salmon with Magical Butter Sauce
Recipe from: steamykitchen
Image credit: Jaden
Salmon with Magical Butter Sauce

“When I buy salmon fillet, I try to get the most even piece – meaning, even in thickness. But, it’s not always possible. Even when thickness is just a little different, it can cause parts of the salmon to overcook.” Jaden


For the magical butter sauce:

1/2 cup butter

3 tablespoons fruit preserves (like apricot, mango-jalapeno, blackberry, etc.)

1 1/2 tablespoons balsamic vinegar

Salt and pepper

1 tablespoon minced herbs (like parsley, cilantro, basil, chives)

For the fish:

1 piece skinless salmon fillet, about 5-6 inches long

Salt and pepper

Vegetable oil, for cooking


Season the salmon with salt and pepper.

Roll the salmon.

Use kitchen twine to tie the salmon in 4 places, evenly spaced.

Make sure you tie it tight!

Cut between the twine to make 4 evenly sized pieces, about 1 1/4" thick.

Heat a large frying pan with some vegetable oil over high heat.

When hot, add the salmon steaks.

Cook for 2 minutes.

Turn the salmon over.

Cook an additional 1 minute.

 Turn heat to medium-low, then cover pan loosely with tin foil.

Cook for 4-5 minutes, or until the salmon is cooked through.

Remove salmon to clean plate.

To the same pan on medium-low heat, add the Magical Butter ingredients.

Cook until bubbly and butter is melted, about 30 seconds.

Pour on top of the salmon.

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

Monday, January 26, 2015

Slow cooker steak chili

Slow cooker steak chili
Recipe from: blogchef
Image Credit: Bobby
Slow cooker steak chili

“The steak and vegetables are partially cooked in the pan and then transferred to the crock pot to finish cooking.” Bobby


¼ cup chili powder

2 tablespoons whole cumin seeds

¼ teaspoon cayenne pepper

½ teaspoon ground cinnamon

2 teaspoons oregano

3 bay leaves

2 teaspoons brown sugar

4lbs steak (cut into 1 inch cubes)

1 teaspoon freshly ground black pepper

2 ½ tablespoons kosher salt

3 tablespoons vegetable oil

4 cups chopped onions

1½ cups chopped celery

6 garlic cloves (chopped)

2 jalapeno peppers (seeded and chopped)

1 ½ cups beef stock

2 tablespoons tomato paste

1 (28 ounce) can crushed tomatoes

1 ounce semisweet chocolate chips

3 tablespoons masa harina (corn flour)

2 cups water

½ cup chopped cilantro

½ cup chopped parsley


In a small bowl combine chili powder, cumin seeds, cayenne, cinnamon, oregano, bay 
leaves, and brown sugar.

Mix well and set aside.

Add the beef cubes to a large bowl and season with black pepper and 1 tablespoon of salt.

Heat oil in a large deep skillet over high heat.

Add about 1/3 cup of the beef mixture to the skillet and cook until browned.

Transfer the beef to the slow cooker.

Repeat with remaining beef, in batches if needed.

Add more oil in between batches if necessary.

Once the beef has finished cooking, add the onion, celery and 1 tablespoon of salt to the 
skillet and cook while stirring until the vegetables begin to soften (about 2 minutes).

Add garlic, jalapeños, and the spice mixture and cook for another minute.

Stir in the beef stock, tomato paste, and crushed tomatoes and simmer for 3 minutes.

Stir in the chocolate chips, masa harina, and 2 pinches of salt and cook for an additional 

Transfer this mixture into the slow cooker with the beef and stir in the water.

Cover and cook on high for 6 hours, stirring only once or twice until the beef is fully tender.

Remove the bay leaves and stir in cilantro and parsley.

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

Pink Silk Panties

Pink Silk Panties
Recipe from: hamptonroadshappyhour
Image credit: hamptonroadshappyhour
Pink Silk Panties

“This simple and tasty cocktail is basically a slightly modified version of the classic "Silk Panties".  To give the drink its pinkish hue, Cranberry Juice is added to Peach Schnapps and Vodka.  It's one of those drinks that is so easy to make, it should be in everyone's repertoire.  We hope you'll enjoy our featured cocktail... Pink Silk Panties.  Cheers!” hamptonroadshappyhour


2 parts Vodka

2 parts Peach Schnapps

2 parts Cranberry Juice

Cherry to garnish


Combine the ingredients in an ice filled cocktail shaker. 

Cover, shake well, strain into a chilled Martini glass, drop in a Cherry, and you're all set to 
enjoy your delicious... Pink Silk Panties.

Bottoms up! 

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

Sunday, January 25, 2015

Cowboy Steak

Cowboy Steak
Recipe from: bakersroyale
Image Credit: Naomi Robinson
Cowboy Steak

“It’s an ideal meal for those weeknights when you need to pull together a dinner that clocks at 30 minutes or less.” Naomi Robinson


2 Bone-in Rib Eye Steak

4 tablespoon kosher salt

2 tablespoon black pepper

3 tablespoons unsalted butter

1 tablespoons canola oil

4 tablespoon finely sliced shallots,


Preparation: Let steak sit at room temperature for 30 minutes to ensure even cooking.

Season steak with salt and pepper (steak will nearly be white from salt).

Heat a large heavy-bottom skillet over medium-high heat until butter sizzles.

Add shallots and cook until translucent.

Remove from pan and set aside.

Add in steaks.

Cook until steaks turn deep brown 5-7 minutes for medium rare.

Rotate steaks and cook until other side turns deep brown, about another 5-7minutes.

Remove from heat and layer with cooked shallots and buttery pan juices.

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

Slow Cooker Stuffed Cabbage Rolls {Galumpkis}

Slow Cooker Stuffed Cabbage Rolls {Galumpkis}
Recipe from: joyouslydomestic
Image credit: Angela
Slow Cooker Stuffed Cabbage Rolls {Galumpkis}

“Cooking the cabbage rolls in the slow cooker keeps them super moist and really allows time for all of the flavors to meld together.” Angela


1 large head of cabbage

1 pound ground beef

1/2 cup crushed saltine crackers (about half of a sleeve)

1/2 large onion, peeled and finely chopped

1/4 cup finely chopped green bell pepper

2 garlic cloves, peeled and minced

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons Parmesan cheese (yes, the kind in the shaker canister)

1 egg, slightly beaten

3/4 cup quick-cooking rice (instant)

8 ounces tomato sauce (1 small can)

46 ounces V8 juice (1 large can)

Additional Parmesan cheese for time of service (optional)


Cut the core end out of the cabbage so that the leaves can be removed easily once they 

Submerge the whole head into a large pot of salted, boiling water. 

Remove the leaves using tongs as they separate from the head during the boiling process. 

You're just looking for the leaves you'll be stuffing to be pliable. 

Transfer leaves as you remove them into a large colander to drain. 

Do this until you've retrieved 12 - 16 of the leaves and only a small part of cabbage 

Be careful during this process. 

Obviously, the water will be very hot.

Remove the small part of the cabbage head that remains - it's okay if it's not cooked tender. 

Allow it to cool for a few minutes, then use those small leaves that you won't be stuffing to 
line the bottom of your slow cooker. 

This will create a protective barrier on the bottom of the insert so that the stuffed cabbage 
rolls do not scorch or...

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

Saturday, January 24, 2015

Daddy Wu’s Chicken Recipe

Daddy Wu’s Chicken Recipe
Recipe from: blogchef
Image credit: Bobby
Daddy Wu’s Chicken Recipe

“Daddy Wu’s Chicken is an Asian flavored dish which consists of fried chicken tossed with a sweet sauce.” Bobby


2.2 lbs boneless skinless chicken breasts (cut into 1 inch chunks)

Canola oil (for deep-frying)


1 tablespoon soy sauce

2 tablespoons sake

1 teaspoon grated ginger

1 teaspoon minced garlic

2 tablespoons oyster sauce

1 teaspoon sesame oil

3 eggs (lightly beaten)

1 cup flour

¼ cup cornstarch


2 tablespoons canola oil

½ red onions (sliced)

½ cup cherry tomatoes (halved)

½ cup ketchup

3 tablespoons brown sugar

1 teaspoon sake

1 teaspoon sesame oil

2 tablespoons oyster sauce

¼ cup chicken broth

¼ teaspoon ginger (grated)

Zest and juice of 1 lemon

3 green onions (sliced)


In a sealable plastic bag combine 1 tablespoon soy sauce, 2 tablespoons sake, 1 teaspoon 
ginger, 1 teaspoon garlic. 2 tablespoons oyster sauce and 1 teaspoon sesame oil.

Add the chicken and toss to coat.

Seal the bag and place into the refrigerator.

Allow the chicken to marinade for at least 4 hours to overnight.

Remove chicken from the marinade. Heat oil in a deep-fryer to 350 degrees F.

Add the beaten eggs to a shallow dish.

In another shallow dish combine flour and cornstarch.

Dredge the chicken first in the eggs, and then in the flour mixture until all of the pieces are 

Deep-fry chicken in small batches until golden brown in color and fully cooked (the internal 
temperature has reached 165 Degrees F.).

Drain on a plate lined with paper towels.

Heat 2 tablespoons of canola oil in a wok over high heat.

Add in the red onion and sauté for a minute.

Add in the cherry tomatoes and sauté for an additional minute.

Add the ketchup, brown sugar, 1 teaspoon sake, 1 teaspoon sesame oil, 2 tablespoons 
oyster sauce, chicken broth, ¼ teaspoon ginger, lemon juice and zest.

Bring to a boil, reduce heat and simmer until the sauce has thickened (about 10 minutes).

Add the chicken to the sauce and coat.

Serve over rice, and garnish with green onions.

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

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