Loaded Baked Potato Soup This loaded baked potato soup is so yummy and has a mix of great flavors, we can’t get enough of it around here, especially when it is cold outside! This is actually one I got from our sister, Elise, a long time ago and we make it all the time. I took this to a soup potluck once and everyone was begging me for the recipe. My husband always begs me to make our bread twists to go along with the soup....
I don’t usually think of avocado when I think of pasta, but it works! Avocados are rich, creamy, and good for you. They take the place that a cheese would have in a dish like this. Tips for Pesto Pasta Success Reserve some of the the starchy cooking water to add back in to make everything more creamy.Dress the pasta with the pesto when the pasta is hot. That way the pasta will absorb the pesto flavors better....
There are three things I can thank for this change: 1) Moving to a part of the country where pho restaurants are as common as pizza joints. 2) Several months of gluten-free eating last year due to a health issue. 3) Meeting and becoming friends with Vietnamese cooking expert Andrea Nguyen. Andrea has now published a new book entirely devoted to – what else?! – pho, and I’d like to share with you her recipe for Quick Chicken Pho....
The simple addition of falernum, a rich, spiced liqueur from Barbados with the flavors of allspice, cinnamon, clove, ginger, nutmeg, and a hint of almond, transforms the classic cosmo into the kind of sophisticated cocktail you can serve at an autumn dinner party or sip while cozying up to the firepit on a cool night. This Spiced Cosmopolitan is simple to make, but its flavors are deep and complex. Warming spices meet the bold, tart, and sweet cranberry juice for a cocktail that manages to be both refreshing and comforting at the same time....
Pecans, No Marshmallows My friend topped his sweet potato casserole with marshmallows, and while I gamely gave it a try, I just couldn’t get past how overly sweet and mushy the marshmallows made the dish. To me, melted marshmallows belong in s’mores and rice krispies treats. When I started making sweet potato casseroles for my own Thanksgivings, I decided to skip the marshmallows altogether and topped my casserole with a nutty pecan crumble instead....
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If you are interested in a more traditional recipe without the ramen noodles, check out this Beef and Broccoli Stir Fry recipe! The Best Beef for Stir Frying I like to use sirloin steak when I’m making beef stir fries. It has the perfect mix of lean meat and fat, and it’s still tender even if cooked quickly. You could use other cuts of steak, but try to avoid getting one that has a high fat content, like porterhouse steak....
Although quinoa looks like a grain, it’s actually a seed, native of South America, gluten-free and high in protein. It loves dairy. Milk, farmers cheese, cheddar cheese—all go well with quinoa. This is a rather simple dish, not that many ingredients, and is flexible in the ingredients. You can use poblano chiles instead of bell peppers for a spicy version. Or add some cooked Mexican chorizo to the stuffing for a meatier take....
Oh yes, and some grated cheese is folded into the whipped egg whites. More cheesy structure for the nest. Ingredients in Cloud Eggs All you need are three ingredients—egg, salt, and cheese. The hardest part is whipping the egg white. And the result? Fun egg yolks nested in a “cloud.” We love it! This approach for making eggs has been around for ages. I’ve adapted ours from an “egg nest” or “nid d’oeuf” recipe in a whimsically illustrated French children’s book about cooking, called “La Cuisine Est un Jeu d’Denfants,” or “Cooking Is Child’s Play” (English translation 1965)....
Rice for a Crowd Cooking large quantities of rice doesn’t have to be hard. In fact, it is pretty much one of the easiest things you can make for a crowd! I used this baked rice method when I was serving 50+ people at our church’s Girls Camp, and it worked like a charm. It was so much easier than making batches on the stovetop or a rice cooker and it never scorches on the bottom of the pan....
Oops! Open the refrigerator door, see half a dozen eggs, half a carton of milk, some cheddar cheese, leftover sausage from biscuits and gravy the day before, a little broccoli, a leftover ear of corn (cooked). Open the freezer and see half a loaf of sliced bread. Saved! Whew. I won’t have to reach for the boxed mac and cheese. Video: How to Make Easy Breakfast Casserole What Is a Breakfast Casserole?...
Cream Cheese Frosting Light, fluffy Cream Cheese Frosting is the perfect topper to many of our very favorite desserts. From cinnamon rolls to cakes, this rich icing takes regular sweets to the next level. Plus, it’s really easy to make! Read on to find out how to make cream cheese frosting perfectly smooth and creamy every time. What to do if Cream Cheese Frosting is Too Runny or Too Thick Just like Goldilocks, you want your cream cheese frosting juuuuust right....
It’s an approach I largely abide by myself, particularly as described by registered dietitian DJ Blatner in her book The Flexitarian Diet: “Eat more plants and do the best you can.” The fundamental aim is to emphasize more foods from the plant family and fewer from the animal kingdom. What that looks like is up to the individual. If the flexitarian path is something you want to try, it helps to set yourself up for success....
Instant Pot Lemon Custard Cups There’s nothing like topping off a delicious family dinner with a luscious dessert. This lemon custard is such a refreshing way to end a meal. It’s light and fragrant oh so divine! I love to bring a tray of these adorable custard cups outside while my family relaxes on the back patio after dinner. The warm spring breeze wafts over us as we watch the kids play on the grass and we linger over bites of luscious lemony custard, often topped with a dollop of whipped cream....
I’m not one for violence, but the last piece of pernil at my house has been known to provoke a scuffle or two. The biggest hurdle to overcome when making a succulent pernil is waiting for it to cook. The entire house fills with its aroma. “Hangry” attitudes emerge as stomachs twist into knots of anticipation. This speaks to how delicious pernil is and how much we love it....
This is the latest one my mother put together; my father has made her make it several times since, and my brothers have devoured it with raves for mom. No mayo, just a simple rice vinegar olive oil dressing. Simmer for 10 minutes or until the potatoes are tender when pierced with a fork. Drain well. dd the rice vinegar and oil while the potatoes are still warm, so they absorb the dressing....
But of course, it turns out that peanut brittle has a history that goes much farther back than the mid-1980s. The History of Peanut Brittle Stella Parks, in her cookbook BraveTart, says one of the earliest peanut brittle recipes dates to 1843 from a Philadelphia woman named Deborah Fisher who sold “The Original Pea or Groundnut Candy” in her 8th Street shop. Recipes for peanut brittle evolved using molasses as an ingredient, and the Boston cookbook The Art of Confectionery mentions adding baking soda “to render it tender....
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Ever have a half-empty, opened can of pumpkin purée staring back at you when you open the fridge? I don’t know about you, but it pains me to see food, or anything for that matter, go to waste. Heck, I even save egg shells and spent coffee grounds for compost. So, what can one make with the remainders of a can of pumpkin purée? Pumpkin waffles! Pumpkin Spice Waffles Lightly spiced with ground cinnamon, nutmeg, ginger, and cloves, these pumpkin waffles are a fun way to change up a waffle breakfast....
