The Best NA Tequila for This Recipe For this Mexican Mule I turned to Ritual’s Tequila Alternative. It’s ideal for its kick, which effectively recalls the other qualities of great tequila drinks. The kick at the end is reminiscent of the liqueur Ancho Reyes, which is always a great pair with tequila and also segues nicely into the sweet spice of the ginger beer. Ritual’s prices do make them lower-risk entry points for NA spirits, and very much worth trying....
We love the fall for lots of reasons, not the least of which is the reappearance of all of our favorite seasonal comfort foods in the grocery stores. This stew is the best for any time you need a good, hearty, and comforting food that revives you, body and soul. This savory stew can be the perfect complement to a hard day’s work, or the best companion to a book and a blanket on the couch....
Chicken Options for Old Fashioned Chicken Stew: We love the ease of using boneless skinless chicken breasts, but you can always use thighs or even a pre-cooked shredded rotisserie chicken. Herbs: If you would like to use fresh herbs, you can always substitute those in. You will want to increase the amount used to approximately 1 tablespoon each. Cornstarch Substitute: If you would prefer a creamier stew, you can add in 1 cup of heavy cream instead of the cornstarch slurry....
But I digress! All this to say that our algorithms show a big uptick of Mexican recipes this month, like birria, tostadas, and equites. I’m intrigued by what you’ll cook next, so I’ll be paying attention to the news! Here are the 10 most popular recipes you cooked in October. 1. Carnitas Carnitas are made with pork shoulder or butt—it’ll give you a big batch for making tacos, quesadillas, burritos, and nachos all week long....
Roasted Eggplant The quickest way to elevate (almost) any vegetable is to roast it. And eggplant is no exception! It’s nothing interesting when raw – pretty tasteless actually. But when you give it a good blast in a hot oven, it completely transforms. That moment when you bite through the gorgeous caramelised edges and the juicy flesh inside bursts in your mouth… UGH! So good! Todays recipe is for roasting eggplant cubes....
Pajeon are a staple appetizer or snack in Korea. Pa is the Korean word for “scallion” and jeon means “battered and pan fried.” It’s usually served with a soy dipping sauce. It’s best served hot right off the pan, but I also enjoy leftovers for breakfast the next morning. How to Make Pajeon There are as many ways to make pajeon as there are Korean cooks. My mom used a store-bought dry batter mix, much like an American pancake mix....
In this recipe we marinate pork tenderloin in buttermilk with some brown sugar, Dijon mustard, and salt, and then roll it in toasted panko breadcrumbs and bake it until done. The buttermilk infuses the pork with a little tang, and the panko provides a nice crunchy crust to the rounds. We serve the tenderloin with a sauce made with shallots, cream, and Dijon. So elegant! (And easy.) 1 (1 1/4 to 1 1/2) pound pork tenderloin 3/4 cup buttermilk 1 tablespoon Dijon mustard 1 tablespoon brown sugar 1 1/2 teaspoons kosher salt, divided 1 cup panko breadcrumbs 1 tablespoon extra virgin olive oil 1/4 teaspoon freshly ground black pepper...
Italian Sausage A clean Italian sausage can be a tougher item to find, and we’ve done our best to find a clean and readily available one. We use Isernio’s spicy Italian sausage, which we purchase regularly at Trader Joe’s. You can use their store locator to find a location that sells it near you. It comes in big links, but we remove the casing and then use it as if it were simply ground sausage....
Sure, you could bake up a delicious batch of standard cinnamon rolls and I wouldn’t blame you, but it’s fall, and if you have a pumpkin lover in your life, these light, fluffy, pumpkin-spiced cinnamon rolls are the perfect weekend breakfast treat. In addition to being pretty easy to make, this homemade pumpkin cinnamon roll recipe uses an entire can of pumpkin! Too often, other recipes have left me holding an almost empty can of pumpkin puree, only to shove it into a food storage container and banish it to the Siberia that is the back corner of my fridge....
While others are retrieving their chunky sweaters, extra throw pillows, and thicker blankets, I’m preheating my oven. For me, Autumn is prime baking season. It’s finally cool enough to turn on the oven and so many fruits and vegetables are ready to harvest: the last of the summer produce, apples, and, of course, pumpkins. No pumpkin recipe is complete without spice, and that’s where pumpkin pie spice comes in. While you can find premixed blends at the grocery store, you probably have everything you need in your pantry to make pumpkin pie spice at home....
These dessert parfaits are so pretty – they look fancier than they have a right to be, considering how easy they are to make. They are also not too sweet and make the perfect finish to a casual summer dinner party. Start by beating cream cheese with honey and lemon until fluffy to add extra creaminess to the ricotta. Then add whole milk ricotta and beat to combine. Your work, if you want to call it that, is almost done....
For me, that something was the combination of fresh strawberries, sugar and balsamic vinegar. I’ve certainly heard rumblings about it, but the idea of adding any kind of vinegar to strawberries just didn’t seem right. How wonderful to be oh-so-wrong. Of course you do need to use balsamic vinegar, an aged, deeply flavored, somewhat sweet vinegar. An ordinary vinegar probably won’t taste that good; if that’s all you have use some grated lemon zest and a little lemon juice instead....
I love this recipe not only because it is so tasty, but also because it’s a really simple side dish that takes mere minutes to prepare and requires only one baking tray to make. I simply chop and crumble stale bread to make the breadcrumbs – very roughly because I like my breadcrumbs chunky – but this will also work well with panko (olive oil makes it clump together slightly)....
Roasting this vegetable is a game-changer, convincing even the most reluctant picky eaters that it’s, in fact, worth a try! I happen to like cabbage very much. I think it’s delicious even when very simply prepared. Steamed cabbage with butter and garlic is one of my favorite side dishes. But roasting certainly elevates this vegetable to a whole new level. The Picky Eater, who pretty much objects to all vegetables, declared it as “amazing” and asked for seconds....
Grades of Lamb: There are different grades of lamb which you should look out for when choosing yours. The grades range between prime, choice, good, utility, and cull. If you opt for prime cuts, you won’t be disappointed! Covered vs. Uncovered: Many roasted meat recipes call for you to cover your dish while it roasts. There’s no need for that in this roasting recipe. If you’re working with a shoulder, you’ll be roasting it for much longer and so in that case, you should cover it....
The filling is super easy to make so it really comes down to the crust – ready made pie shell, store bought shortcrust pastry or homemade quiche crust. Whichever you choose, this quiche is a totally Easter-worthy recipe! Salmon Quiche I used to make Salmon Quiche with fresh salmon, thinking that it was “better” like most from-scratch things are. While still delicious, I have to confess that when it came down to choosing a quiche to make for brunch, I’d always make Quiche Lorraine in all its bacon-loaded glory over Salmon Quiche – unless there were non-meat eaters present....
Use for sandwiches, toast, grilled cheese, French Toast – anything you normally make with sandwich bread. Bread without yeast This no yeast bread is inspired by the Australian Damper, a traditional bushman’s bread made with flour and water that was cooked over campfires. Except I’ve brought it into the 21st century to make the crumb fluffier, more tender and tastier, and made it look like sandwich bread rather than a freeform loaf....
This post was written in collaboration with The Saucy Fish Co. You’ll need to get your sunglasses on for this one guys. A serious rainbow of colour to brighten up a miserable Autumn day! Do you cook with beetroot? I think the pickled version scares a lot of people off (personally I love it served with cottage pie or as part of a cheese and beetroot sandwich!). But the raw version that you peel and cook yourself?...
