Wednesday, October 27, 2010
The October 2010 Daring Bakers challenge was hosted by Lori of butter me up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
Tuesday, October 26, 2010
We had bacon, scrambled eggs, and Alton Brown's french toast. Let me tell ya, the french toast was amazing; it was crispy, crunchy and fluffy and soft all at the same time. The "custard" that the bread was soaked in gave it so much flavor, it was so much more than "fried" bread with no true taste other than the syrup that covered it. The toast itself had so much taste that I could have eaten it without any toppings.
If you're looking for a wonderful breakfast dish, look no further, this french toast is amazing. We had this toast along with scrambled eggs and bacon, but I could make a meal out of only toast...yes, it was that good!
Wednesday, October 20, 2010
I got this recipe from Food Network after I watched "Throwdown" with Bobby Flay. Can I just say I love watching that show! The challenges he takes on are from all different cuisines and from all different courses of the meal; it doesn't matter if it's a traditional wedding cake or an Asian breakfast dish he's game for whatever is thrown his way. I think it is so neat that he steps out of his comfort zone, and risks being defeated in the challenge, to take on the best of the best. Enough rambling; when I saw this episode of "Throwdown" it made me really want to try this dish for my self. This particular recipe is the one that Bobby Flay used and it was delicious, but the next time I make it I am going to try his competitor's recipe...so stay tuned to see which one I like better!
If you've never tried shrimp and grits I strongly urge you to go make some...now! I promise you won't be disappointed.
Tuesday, October 19, 2010
I was so excited that I came across this recipe and I couldn't wait to try them. They turned out fabulous! The flavors of the tzatziki sauce is incredible. It doesn't get much better than shredded cucumbers and garlic in a creamy yogurt sauce accented with the juice of a lemon...yum, yum! The only thing that makes the sauce even better is placing it atop the warm, juicy chicken that is nestled in the soft pita. We absolutely loved everything about them and to make things even better we had enough to have leftovers and they were just as good as the night they were cooked. I served these with homemade humus and with a green salad.
Saturday, October 9, 2010
True Random Number Generator
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The number that it generated was #5! Congratulations Molly Jean of The Rookie Chef!
Molly Jean September 29, 2010 2:05 pm
Yum! Your tuna looks amazing. I didn’t know Outback had a seared tuna app! Might be just the excuse I
need to go out to eat.
I love all appetizers but mostly the bar-type apps – chips and queso, nachos, and fried cheese!
I hope you enjoy this cookbook as much as I do!!!
Please email me your mailing address so I can get your cookbook in the mail!
Thursday, October 7, 2010
This is another recipe from Rocoo Dispirito's cookbook and it is so delicious. It is packed with so much flavor, and it's basically a one dish meal with all the protien and veggies in one dish all that needs to be added is some bread and maybe a side salad. The sweet and spicy of the jerk seasoning pairs so nicely with the bright, fresh taste of the cilantro. It's a quick meal to put together, but could easily be a dish that would impress as well.
Don't forget to ENTER to win a copy of "Now Eat This" by Rocco Dispirito, so you can enjoy this recipe and a multitude of others! The deadline to enter is Friday, October 8th.
Just thought this was too neat not to share. It also makes for some fun food facts and a nifty reference guide. I just had to share it with you!
The source of this chart does not in any way guarantee this information as being accurate. For instance, it was pointed out recently that vegemite is unfit for human consumption upon opening. However, tests show it is an effective form of reactor shielding.
I, nor my source, made or wrote this chart. I, nor my source, is taking credit for this chart or any information provided on this table.
This information was recieved from a random net browser:
It appeared in a mock calendar diary for 1997 and was produced by Potlatch (the paper company) under the title "365 Ben Days." The concept and design was by Dana Arnett, Ken Fox, Fletcher Martin and John Naresky of VSA Partners, Chicago.
For some history on this invaluable tool, check here.
Picture source: Stella Starr
Table of Condiments Source: seen on "StumbleUpon"
originally from: BackTable
Friday, October 1, 2010
When I saw this recipe on the Loves To Eat blog I knew I HAD to make it. I was literally drooling while I was reading the recipe and looking at the picture! We love pizza at our house and I'm always up for trying new and different toppings on my pizzas. When I told Spencer about this pizza he didn't know what to think at first, but he said he was willing to try it, he's usually not too fond of fruit on his pizza. When we tried the pizza Spencer liked it, but shocked me by saying that he would have actually liked more pineapples so the next time I make this I will add quite a few more pineapple chunks.
This pizza was absolutely delicious! It was unlike any other pizza I've ever had and I just LOVED it. The crust was perfect; the inside was soft and bready and the outside had a nice crunch. The pesto was out of this world, I LOVE cilantro so I could eat this stuff by itself. The toppings were rich and oh so good the sweetness of the pineapple paired perfectly with the salty, richness of the pesto and cheese and the crab topped things off perfectly.
To me, this was the perfect way to experience clean eating. There is no sacrifice in taste but it's food you can feel good about! I can't wait to try some other "clean foods".