Pancakes are one of those foods that actually reheats to the same quality (and some might argue better) than the original if you use the right method. Read on and learn how to bring those cold fridge pancakes back to life. The Method to Avoid: The Microwave Okay. Let’s get this one out of the way first and foremost. Yes, you can technically microwave pancakes in that they will get hot and you can smear butter on them and pour syrup on them....
Parmesan Crusted Chicken in Basil Cream Sauce Parmesan Crusted Chicken takes on a whole new flavor when topped with this creamy basil sauce. Whenever we invite company over for dinner for the first time, this recipe is right at the top of the “impress our guests” list! Tender boneless skinless chicken breasts are pan crusted with Italian bread crumbs, browned to perfection. The basil cream sauce includes tons of freshly grated Parmesan cheese....
Pull Apart Bread Pull apart bread is one of those simple side dishes that looks so pretty and fancy but is really easy to make. This method is similar to Monkey Bread where you roll frozen dough in toppings and bake together. Sweet or savory, the method is the same, and this Parmesan pull apart bread is so easy to throw together! It’s the best side dish to any Italian dinner, or as an appetizer for football games, game night or just about any time....
Every once in a while I see a recipe in a magazine at the doctor’s office or in the reception room of my work and tear it out with all good intention of making it at home. For the most part though I either lose the recipe, or it gets forgotten, or accidentally throw away. However, while perusing a magazine I came across a recipe for a pear and maple pie....
Wow! My tummy does a happy dance just thinking about making and eating this again. Radicchio is naturally a little bitter, but it loves being grilled or roasted, and it has a special affinity for balsamic vinegar and Parmesan cheese (see our grilled radicchio salad recipe). Combine those ingredients with the sweetness and substance of butternut squash and onions, and now your palate is firing on all levels - sweet, sour, salty, bitter, and umami....
In the end, we decided to go with what we ourselves were craving the most: a chance to put on the fancy outfits we hadn’t worn for over a year, pour a glass of something sparkly, and sit down to a meal with people we care about. We wanted to give some TLC to the traditional Thanksgiving dishes we love the most, take a hall pass on the ones we don’t, and maybe use the opportunity of an extra-festive Thanksgiving to try out a new recipe or two....
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While cutting the plantains, I noticed out of my periphery he was standing at the threshold of my tiny kitchen just staring at me. Thinking he was plotting to attack me; I grasped the knife I was using a little tighter and asked if everything was okay. “You look just like my grandmother doing that,” he said. Years later he told me that was the moment he knew he was going to marry me....
Joking aside, this is a brilliant way to roast a chicken, on the grill or in the oven. Yes, the chicken looks rather ridiculous on its beer can perch, covered with an herb rub and half-ready to salute you. But hear me out. While the chicken is dry roasting on the outside, the inside is being bathed with steamy beer, keeping the chicken meat wonderfully moist. Video: How to Make Beer Can Chicken The result is tender, falling-off-the-bone meat, encased in salty, herby, crispy skin....
Years ago, when my mother was a young housewife with a husband and six rambunctious kids to feed, she taught herself how to cook from various cookbooks that were popular at the time. One of her favorite books was Elena’s secrets of Mexican cooking, now long out of print, by Elena Zelayeta, published in 1958. This recipe is adapted from a recipe for Pollo con Jocoqui (Chicken with Sour Cream) in that book....
But flank steak, also known as London Broil, is a delightful cut of meat. It cooks quickly, takes marinades beautifully, and is easy to serve to a crowd! You’ve probably eaten it before and never realized it because it’s the cut most often used for fajitas. The Secret to Tender, Juicy Flank Steak You really need a three-pronged approach. That’s it! What Makes a Good Flank Steak Marinade? Flank steak needs a little acid to help tenderize the fibrous muscle and provide flavor....
We love recreating treats from the books and movies we love! Some of our favorites include Butterbeer from Harry Potter, Ratatouille from Pixar’s Ratatouille, Beignets from Princess and the Frog, and Street Corn from Nacho Libre. Browse through these, or our other kid-friendly treats before your next movie night! Kronk’s Spinach Puffs The dinner scene in Emperor’s New Groove is one of my favorites. I love the dramatic dining room and the sneaky plots....
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Mizithra Pasta I loved going to The Old Spaghetti Factory as a kid. I loved sitting in the streetcar and getting spumoni ice cream with every meal. The absolute best part of the experience, though, was the Mizithra Pasta. It was buttery and cheesy and I licked the plate clean every time. I love when we can nail down a favorite dish from one of our favorite places. This recipe is very simple – only 3 ingredients – but it is sure to please any dinner crowd....
A couple months ago I hit a breaking point with my spice storage situation. I’d been corralling all my spice jars in two plastic containers in one of my kitchen cupboards, but the containers were too small to neatly hold all the jars and too large to easily pull out of the cupboard. Over time a not-ideal solution morphed into a disastrous one, and the spice jars ended up piled into those containers every which way....
While you can always hide mistakes with an extra dollop of whipped cream, you may be wondering what else you can do to improve your next pumpkin pie. Here are some of the most common problems bakers have with pumpkin pie and what to do prevent or solve them. How Do I Know When a Pumpkin Pie Is Done? The first key to a perfect pumpkin pie every time is learning to recognize when pumpkin pie is done baking....
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Pumpkin Cheesecake Why make three separate holiday desserts when you can make one, extra delicious dessert? It really doesn’t get much better than this when you want to splurge on an incredibly delicious dessert. A great thing about this Pumpkin Cheesecake is that it is so rich that one little slice will suffice. You will be able to feed at least 12-14 people with this. Special from Bottom to Top The crust is my new favorite way to make a graham cracker crust: with pecans and coconut added to it, it makes the perfect crust even MORE perfect!...
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