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Category Archives: Salad

Easy Homemade Condiment Recipes | Tasting Table

We all rely on store-bought condiments most of the time, but is there a better option? Who has the time to make things like ketchup or mayo at home? Surprisingly enough, you do! Making your own condiments is a lot easier than you think, gives you better control of the ingredients you and your family eat and they just plain taste better. Tasting Table has put together 7 easy recipes for different condiments that you can make yourself so you can save some money, eat something that tastes great and really impress your family! Check it out!

I am finally over my sickness after several weeks of fighting it. Though work has been pretty crazy lately too, I am going to try to get caught up on my blogging next week so I can get back into my routine. I have some great recipes I have tried recently that will be fun to share. Stay tuned and thanks!

Source: Easy Homemade Condiment Recipes | Tasting Table

 

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Recipes for Picky Eaters | Bon Appetit

We all have picky eaters in our households. For us, Sean won’t eat tomatoes, Michelle is not a big fish eater, and I don’t eat pasta and cheese ( I know, gasp!). Very often this means re-working recipes to make it fit everyone’s needs. Of course, there are some great recipes for the picky eaters in your life that mask some ingredients they may protest about but love once they eat them. I have done it myself, using some cheese in things I usually would not eat and they were quite tasty. In any case, Bon Appetit has put together 32 recipes for the picky eaters in your life to help them learn to love some great dishes. Check it out!

By the way, our kitchen is complete, and I can start cooking again. I’ll be doing a post on Wednesday about the new kitchen, and I already have some recipes that I can’t wait to post. See you then!

Source: Recipes for Picky Eaters | Bon Appetit

 

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17 Tips for Faster, Healthier, and Easier Weeknight Dinners | Bon Appetit

Coming up with ways to make easy, fast and healthy dinners can seem impossible sometimes. There are many days when the last thing you want to think about is what is for dinner and wish something could magically appear that you can cook quickly. Instead of turning to pizza delivery or fast food, start using some of these 17 ideas and tips Bon Appetit offers to keep healthy and easy dinner options right in your kitchen so you can throw something great together in just minutes and look like you have been thinking about it all day. Check it out!

Tomorrow should be the day our new appliances come, and hopefully, that will complete our kitchen. It’s been tough trying to cook meals just using an electric pressure cooker, a sandwich press and two small electric burners we borrowed, so it will be great to have a stove again that I can with each day. Fingers crossed it works out tomorrow, and I can get back to recipes!

Source: 17 Tips for Faster, Healthier, and Easier Weeknight Dinners | Bon Appetit

 

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Quick and Easy Christmas Dinner Menu Ideas and Recipes : Cooking Channel

If you are still looking for some quick and easy recipes to use for your Christmas dinner, Cooking Channel has 25 great ideas for you for side dishes, entrees, salads and more that are very easy to make and can help you round out a menu that is planned even at the last minute. Check it out!

 

Source: Quick and Easy Christmas Dinner Menu Ideas and Recipes : Cooking Channel

 

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100+ Classic Thanksgiving Side Dish Recipes : Food Network

Sure, the turkey is the centerpiece of your Thanksgiving meal, but the side dishes you serve can really help the dinner shine and be what people remember the most about the meal. Choosing new, interesting or classic side dishes is easy when you take a look at over 100 different side dish recipes that Food Network provides for you. Check it out!

Source: 100+ Classic Thanksgiving Side Dish Recipes : Food Network

 

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How to Use Squash, from Frying to Dips | Bon Appetit

Fall weather is upon us and winter is not far behind and among the bounty of great vegetables available this time of year or all the different types of squash that you can get. The choices seem almost endless and if you are looking for some ideas of what you can do with the different types of squash out there Bon Appetit has 23 squash recipe ideas you can try out that are ideal for all different types of cooking and baking. Check it out!

Source: How to Use Squash, from Frying to Dips | Bon Appetit

 

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The 101 Recipes You Need to Know How to Cook | Bon Appetit

Every home cook has some basic recipes that they turn to all of the time for weeknight meals, special Sunday suppers or dinner parties. There are some classics and basic recipes that you learn along the way that you can always rely on when you want to turn out a great meal. Bon Appetit has put together 101 of the basic classic recipes, with everything from appetizers to desserts and everything in between so that you can have recipes to fall back on, learn and use when you want them. Check it out!

Source: The 101 Recipes You Need to Know How to Cook | Bon Appetit

 

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Better Than Store-Bought – Buttermilk Fried Chicken Fingers with Ranch Coleslaw

Chicken fingers are one of those things that you probably have a love/hate relationship with. They make a great snack or party appetizer and without a doubt are one those things that most kids love to eat. I remember when Sean was little and went through a phase that no matter where we were – at home, visiting family or out to dinner – he just wanted chicken fingers. The problem is that so many of the chicken fingers you get in the store, from fast food restaurants or even casual family restaurants just do not taste get, at least to adults. There are lots of different chicken finger recipes you can try out there, but this one from Epicurious.com for buttermilk fried chicken fingers was a big hit. They are easy to make, have great flavor and everyone will love them. And what better pairing to make it a good lunch or dinner item than putting it with some ranch coleslaw from Bon Appetit?

Buttermilk Fried Chicken Fingers

For the buttermilk marinade:

3 1/2 cups buttermilk

3 1/2 cups milk

1 small onion, cut into 1/2-inch thick slices

2 medium jalapeños, sliced (optional)

1 tablespoon kosher salt

1 tablespoon hot sauce

2 pounds skinless, boneless chicken thighs, cut into 2×4-inch strips, or 2 pounds chicken tenders

For the seasoned flour:

3 1/2 cups all-purpose flour

2 tablespoons granulated garlic

2 tablespoons onion powder

1 tablespoon plus 1 teaspoon dried thyme

2 teaspoons ground sage

1 tablespoon smoked paprika

1/2 teaspoon cayenne pepper

1 tablespoon plus 1 teaspoon kosher salt

1 tablespoon plus 1 teaspoon coarse ground black pepper

Canola oil, for frying

Homemade or store-bought ranch dressing, for serving (homemade recipe below)

In a wide, shallow bowl, combine the buttermilk, milk, onion, jalapeño, salt, and hot sauce. Add the chicken pieces, cover the bowl and refrigerate it for 24 hours.

Preheat the oven to 250 degrees. Set 2 cooling racks over rimmed baking sheets lined with aluminum foil. In a large bowl, combine the flour, granulated garlic, onion powder, thyme, sage, paprika, cayenne, salt, and pepper.

In a large cast iron pot or Dutch oven, pour in enough oil to come up to 2 inches. Set the pot over medium-high heat until the oil registers 350 degrees on a deep-fry thermometer. Working in batches of 4 to 5 pieces, remove the chicken from the marinade, shaking each piece to remove any vegetables and excess liquid, and dredge the chicken pieces in the seasoned flour. Fry the chicken pieces, turning once, until they are golden and cooked through, about 6 to 8 minutes total per batch. Transfer the chicken to the wire racks and warm them in the oven while frying the remaining batches.

Serve the chicken fingers with the ranch dressing, if desired.

Ranch Coleslaw

For the Ranch Dressing:

¼ cup buttermilk

¼ cup sour cream

¼ cup mayonnaise

2 tablespoons finely chopped dill

2 tablespoons white wine vinegar

2 teaspoons garlic powder

Kosher salt, freshly ground pepper

For the Coleslaw:

3 cups thinly sliced red and green cabbage

1 large carrot, peeled and thinly sliced

½ cup Ranch Dressing

Kosher salt, freshly ground pepper

To make the ranch dressing, stir together the buttermilk, sour cream, mayonnaise, dill, vinegar, and garlic powder in a small bowl; season with salt and pepper.

To make the coleslaw, toss the cabbage and carrot with the ranch dressing in a medium bowl; season with salt and pepper to taste. Cover and refrigerate the coleslaw for 1 hour to allow the flavors to meld before serving.

For the chicken fingers recipe, I actually cut the amounts in half for the recipe I was making because it seemed like a lot both for the marinade and the flour and I was only making 1 pound of chicken. It worked out well for me as I did not end up with a lot of leftover flour and the marinade did its job very well. The chicken fingers picked up great flavor from the buttermilk marinade and the seasoned flour and had a nice little zing to them from the hot sauce. For the coleslaw, I actually doubled the recipe for the dressing so I could use some with the chicken fingers and have plenty leftover for the slaw. The taste of the dressing is spot on in terms of the ranch you would expect to get and it really makes the coleslaw stand out. I used the food processor to cut up the cabbage and carrots so they would be really fine, but you could easily slice it yourself or even buy a store-bought coleslaw mix to use instead. I just happened to pick up carrots and cabbage at the farmers’ market this weekend and it was a good use for them. The chicken fingers are better anything you can buy in the frozen section of your supermarket or what you will get at restaurants and you get to control the ingredients going into them so you can make them taste how you or your kids will like them best. The coleslaw is a perfect side dish for sandwiches, burgers, ribs, pulled pork (which I will be making this week) and just about any summertime lunch or dinner. I got a picture of the coleslaw but forgot to get one of the chicken fingers. I will make them again to get another picture and post it here.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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50 Easy Weeknight Summer Dinners, So You Can Relax – Bon Appétit

It’s summer and it’s hot out so avoiding the elaborate dinner becomes almost a necessity for most of us. Bon Appetit is here to help you out with 50 easy weeknight summer dinners so you don’t have to slave in the kitchen to have a good meal. Check it out!

Source: 50 Easy Weeknight Summer Dinners, So You Can Relax – Bon Appétit

 

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Don’t Take it Off! Skin-On Crispy Chicken Cutlets with Tomato Panzanella

When it comes to cooking chicken, boneless, skinless chicken breasts seem to be what everyone really wants to use. They are the healthier option when it comes to eating chicken and in my family it is Sean’s personal favorite for a meal. The problems I have with boneless chicken breast are one, they are often the most expensive chicken pieces in the store and two, you really need to do a lot to them to add some flavor to them. Don’t get me wrong – I love boneless breasts, but I find the thighs have more flavor to them. When I do use boneless breasts it is very often in chicken salad, a stir-fry or in soup. However, lately I have been going a different route with chicken. I find that I buy a whole chicken and butcher it up myself into pieces. This is often cheaper than buying boneless chicken and only takes a few minutes to do if you have a good boning knife and cleaver. I also buy bone-in breasts when they are on sale and then just take the breast meat off the bone with my boning knife and save the bones in the freezer for when I have enough to make some chicken stock. This gives me everything I want. So when I saw this recipe from Bon Appetit for crispy chicken cutlets with tomato panzanella it sounded great. I could leave the skin on the chicken breasts, Sean gets the white meat he wants and we get great flavor – everyone is happy.

Crispy Chicken Cutlets with Tomato Panzanella

¼ small onion, thinly sliced

3 tablespoons distilled white vinegar, divided

Kosher salt and freshly ground black pepper

6 tablespoons olive oil, divided

1 cup torn country-style bread, (from about ¼ small loaf)

2 skin-on, bone-in chicken breasts

2 tablespoons vegetable oil

1 pound cherry tomatoes

Pinch of sugar

¾ cup parsley leaves with tender stems

Combine the sliced onion and 2 tablespoons of the vinegar in a small bowl. Season the onions with salt and pepper and set the bowl aside.

 

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the torn bread; season it with salt and pepper. Cook, tossing the bread, until it is golden brown, about 5 to 8 minutes. Transfer the bread to a medium bowl. Wipe out the skillet.

 

Using a thin, sharp knife, cut the bones and cartilage from the chicken breasts. Save the bones to use for making stock at a later time. Pound the chicken between 2 sheets of plastic wrap until it is about ¼” thick; season the chicken with salt and pepper.

 

Heat 1 tablespoon of vegetable oil in the empty skillet set over medium-high heat. Cook 1 chicken breast, skin side down, until it is golden brown and nearly cooked through, about 4 minutes. Turn the chicken breast and cook it until it is cooked through, about 1 minute more; the second side will not brown. Transfer the chicken breast to a platter. Repeat the process with the remaining  chicken cutlet and 1 tablespoon of the vegetable oil (there is no need to wipe out the skillet).

 

Cut half of the tomatoes in half. Heat 2 tablespoons of the olive oil in the same skillet set over medium-high heat. Add the whole tomatoes; season the tomatoes with salt and pepper. Cook, tossing occasionally, until the tomatoes are lightly blistered and starting to burst, about 5 minutes. Toss in the sugar and the remaining 1 tablespoon of the vinegar. Transfer the tomatoes to the bowl with the croutons. Add the pickled onion with the pickling liquid, the halved tomatoes, parsley, and the remaining 2 tablespoons of the  olive oil and toss it all together. Serve the chicken with the panzanella spooned over it.
This is a great weeknight meal that does not take a lot of effort. I did not have cherry tomatoes on hand that day but I did have some whole tomatoes that I cut up to use instead, though I think the cherry tomatoes would make it better. Pickling the raw onions helps to take out a lot of the bite that raw onions often have, but if you are not a fan of raw onion you can always leave it out. You might want to try it with red onion instead. I find red onion more pleasing when it is raw or pickled. The chicken was done nicely and the crispy skin really added to the flavor of the dish. If you are a stickler for boneless chicken and don’t want the skin you can always leave it off and cook it that way, but I think in this recipe it loses something without the skin. I used torn-up bread from my favorite bread recipe since I make that bread all of the time, but any french bread our sourdough or anything like that will do nicely. I served it with some green beans and leftover mashed potatoes, though you don’t need any potatoes at all with this meal.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
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Posted by on July 1, 2016 in Cooking, Dinner, Poultry, Salad, Uncategorized

 

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