15 Great Tequilla Drinks That Aren’t Margaritas
15 Great Tequila Drinks that aren’t Margaritas
19 Wednesday Apr 2017
Posted Uncategorized
in19 Wednesday Apr 2017
Posted Uncategorized
in15 Great Tequilla Drinks That Aren’t Margaritas
19 Wednesday Apr 2017
Posted Web Recipes - Sweets
in
This recipe is posted and property of https://www.thefoodinmybeard.com/recipe/rumchata-bacon-donuts/
19 Wednesday Apr 2017
Posted Web Recipes - Entrees
inThis post is posted and property of http://www.spoonforkbacon.com/2016/10/baked-spinach-and-artichoke-mac-and-cheese/
Baked Spinach and Artichoke Mac and Cheese
Serves 6 to 8
Ingredients:
4 tablespoons unsalted butter, softened and divided
2 tablespoons all purpose flour
1 1/4 cups whole milk
2 ounces cream cheese, softened
4 ounces shredded white cheddar cheese, plus more for sprinkling on top
4 ounces shredded fontina cheese, plus more for sprinkling on top
16 ounces frozen spinach, thawed with excess water squeezed out
1 (15 ounce) can whole artichoke hearts, drained and quartered
1 pound cavatappi pasta, cooked al dente and drained
Directions:
1. Preheat oven to 375˚F. Lightly grease a 13”x9” baking dish and set aside.
2. Place butter into a medium pot and melt over medium-high heat.
3. Add flour and stir together to create a roux. Stir for 2 to 3 minutes. Stir in milk and continue to stir until mixture thickens enough to coat the back of a spoon. Stir in cream cheese and continue to stir until no lumps remain. Season with salt and pepper.
4. Stir in cheeses, 2 ounces at a time, until fully incorporated and mixture is smooth. Stir in the spinach and adjust seasonings.
5. Place cooked pasta in a large mixing bowl and pour spinach-cheese sauce over. Stir together until all the pasta is well coated. Fold in the quartered artichoke hearts and adjust seasonings.
6. Pour mixture into the prepared baking dish and top with extra shredded cheese.
7. Bake for 25 to 30 minutes or until mixture is bubbly and slightly browned on top.
8. Cool for about 10 minutes, scoop and serve.
18 Tuesday Apr 2017
Posted Web Recipes - Entrees
inThis picture and recipe are posted and property of http://www.spoonforkbacon.com/2016/01/lasagna-roll-ups/
Lasagna Roll Ups
Makes 12 roll ups
Ingredients:
ricotta filling:
24 ounces part-skim ricotta
1 large egg
2 ounce shredded Parmesan cheese
1/2 bunch kale, blanched, drained (with as much liquid squeezed out) and chopped
ground turkey filling:
2 tablespoon extra virgin olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
1 1/2 pounds ground turkey
3 tablespoons minced oregano
1 1/2 tablespoons minced basil
1 cup marinara sauce
12 dry lasagna sheets (with fluted edges), boiled
1 1/2 cups marinara sauce
Directions:
1. Preheat oven to 375˚F.
2. Place all the ricotta filling ingredients into a mixing bowl, season with salt and pepper and mix together until fully combined. Set aside.
3. Pour oil into a large skillet and place over medium-high heat. Add onions and sauté for 2 to 3 minutes. Add garlic, turkey, oregano, and basil and continue to sauté for 3 to 4 minutes. Season with salt and pepper and continue to sauté for 1 minute. Stir in marinara sauce and mix until just combined. Remove from heat and allow mixture to cool slightly.
4. To assemble: Pour 1 1/2 cups marinara into the bottom of an 8”x8” baking dish and set aside. Pace a cooked lasagna sheet onto a clean surface and top with a thin layer of the ricotta filling. Top the ricotta filling with a thin layer of the meat filling and tightly roll the lasagna sheet up completely. Carefully place it into the prepared baking dish, spiral side-up. Repeat until all of the sheets and filling have been used and snuggly fit into the baking dish.
5. Place baking dish in the oven for about 25 minutes. Remove from oven, allow the dish to cool slightly and serve.
20 Monday Mar 2017
Posted Tips & Techniques
in20 Monday Mar 2017
Posted Web Recipes - Entrees
inThis recipe and picture were created/posted by:
http://www.foodandwine.com/recipes/baked-rigatoni-milk-braised-pork-ricotta-and-lemon / Contributed By Ryan Hardy Photo © Con Poulos Published October 2016
The braised pork can be refrigerated in its cooking liquid for 3 days.
20 Monday Mar 2017
Posted Web Cocktails
in20 Monday Mar 2017
Posted Web Recipe Apps
inHere is an interesting new way to cook potatoes. These are Volcano Potatoes. I parbaked potatoes, hollowed them out, stuffed them, wrapped them in bacon, and grilled them. And, while I didn’t picture the sauce, it’s pretty good too. Enjoy!
VOLCANO POTATOES
4 medium potatoes, washed
Olive oil
Salt & pepper
8 slices bacon
1/2 C chopped ham (or turkey)
3/4 C shredded Cheddar cheese
About 1 C barbecue sauce
Sliced green onions, for garnish
FOR THE SAUCE:
1 C sour cream
Hot sauce, to taste (any brand is fine)
1 teaspoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
Salt & pepper, to taste
Preheat the oven to 400 degrees. Rub the potatoes with some olive oil and sprinkle on some salt and pepper. Wrap the potatoes in foil and bake for about 20 minutes.
Meanwhile, mix the sauce ingredients together and chill.
Preheat your grill to about 350 degrees. Unwrap the potatoes (use an oven mitt). Cut a small slice off of the fatter end of the potatoes so that you can stand the potatoes up. Cut a small slice off of the other end. Carefully scoop some of the insides out of this end (use an apple corer or a jalapeno corer or a small scoop) to make room to stuff the potatoes (it’s okay if they break a little. The bacon will hold the skins in place). Wrap each potato with 2 slices of bacon, using toothpicks to secure the bacon.
Stand the potatoes on the fat end and stuff the ham and cheese in the potatoes in layers, ending with cheese on top. Grill the potatoes over direct heat for about 30-40 minutes, basting with the barbecue sauce every 5-7 minutes, until the potatoes are fork tender and the bacon is cooked. Garnish the potatoes with the green onions and serve with the sauce.
14 Tuesday Mar 2017
Posted Web Recipes - Entrees
in
White Lasagna Cupcakes
this recipe and photo was posted by : http://www.foodandwine.com/recipes/white-lasagna-cupcakes/print
The unmolded baked lasagna cupcakes can be refrigerated overnight. Reheat in a 325° oven.
14 Tuesday Mar 2017
Posted Web Recipes - Breakfast
inthis recipe was posted by :