Let’s catch up on the gardens. I should have done this back in June. But better late than never. This year we had 16 gardens. I started out with six, but ended up with my two what I call ghetto gardens.
We had a large variety of vegetables and this year I have some fruit trees. Peach, Orange, Cherry, Nectarine, Fig, Plum, and Lemon. My Cucumbers, Cantaloupes, Watermelons are not doing well. Garlic, Zucchini, Peppers, and Tomatoes are doing very well. I tried buying plants from the Amish this year. Next year all my plants will be from the Amish.
We had a gentleman who moved here from the South. Here’s a few plants he’s trying.
Did you guess Cotton? He’s actually growing a few cotton plants in Ohio. And below the one gardener planted four watermelon plants. This is back in June.
Geno's Steaks in downtown Philadelphia, Pennsylvania
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10 Cities Known For Food & Drink In The USA. BY KAITLYN ROSATI PUBLISHED FEB 17, 2023
Some USA cities are drawing in tourism through an easy way to everyone’s hearts: the local food. These cities do it best.
Who doesn’t love a good bite to eat when traveling? It’s part of the experience to try local delicacies. However, some cities and towns in the USA might even draw tourism specifically for their cuisine or beverage. These 10 USA cities are best known for a specific dish or ingredient they produce and are well worth adding to every foodie’s bucket list.
10For Cherries: Head To Traverse City, Michigan
Not only is Traverse City home to where 40-50% of domestic cherries are grown, but this Michigan city is known to be the cherry capital of the world. Traverse City produces 100-120 million pounds of tart cherries each year. While tart cherries can be found here year-round, the best time to visit for peak harvest is in July. Even their airport is named Cherry Capital Airport. While cherries are the main event of Traverse City, this gorgeous town is also well-known for its wineries and picturesque blue waters of scenic Grand Traverse Bay and is notoriously one of the most popular places to visit along the Great Lakes.
9For Margaritas: Head To Dallas, Texas
When one thinks of food and Texas in the same sentence, their mind likely goes to beef, grilled meats, and barbecue. Texas is not only home to some of the country’s best beef, but one city is home to a favorite cocktail: the frozen margarita. That’s right, the origins of the frozen margarita can be traced back to the fun city of Dallas. Dallas has so many great margarita offerings that they, in fact, are well-known for their margarita mile, which comes in handy since national margarita day is right around the corner on February 22nd, 2023. Some notable spots to grab a marg on margarita mile are Gloria’s Latin Cuisine, Jalisco Norte, Jose, and Beto & Son.
Margaritas aren’t the only boozy concoction the Lone Star state is known for. In fact, Texas is the fourth-largest wine-producing state in the United States of America. Who knew? Fredericksburg is one of the state’s primary wine-producing towns, with over 50 wineries there, donning it the epicenter of Texan wine production. Becker Vineyards in Fredericksburg was named Top All Around Winery and earned Top Texas Wine at the 2023 Rodeo Uncorked International Wine Competition, so though visitors can’t go wrong in choosing, they’d be remiss not to include Becker Vineyards.
7For Kumquats: Head To Dade City, Florida
A town known for the quirky fruit kumquat might seem odd, but Dade City, Florida, is so well-known for their kumquats that they hold an annual Kumquat Festival. Dade City is the largest kumquat-producing city in the USA, and anything from kumquat dressing to kumquat marmalade to kumquat body lotion can be found all throughout the city. Move over oranges; there’s a new tiny orange fruit that’s just as worthy in Florida: the sweet yet tart kumquat.
6For Green Chiles: Head To Hatch, New Mexico
Green chiles are popular throughout the entire state of New Mexico, but one small town does them so well that the green chile has adapted its name: Hatch, New Mexico, where hatch green chiles are produced. Known as the “Chile Capital of the World,” Hatch is notorious for growing a wide variety of peppers. The green chile has been deemed the state vegetable of New Mexico and is a common ingredient in some of the state’s most popular dishes. Green chiles are so popular in New Mexico that there is an annual Hatch Chile Festival held each year in, that’s right, Hatch.
5For Pizza: Head To New York City
Some might argue that Chicago makes the best pizza, and some might even argue that New Jersey is where it’s at, but only the true and tried ‘za lovers know where the best slice, pie, and cheesy late-night snack can be found: New York City. New York has all types of cuisines that knock other towns out of the water, many thanks to being the melting pot of the USA, but there’s no arguing that they really do their pizza right. Throughout each borough, pizza shops can be found on every corner, ranging from humble dollar slices to wood-fired sit-down restaurants to modern slices with toppings such as burrata, ‘nduja, and even pasta. It’s difficult to go wrong when grabbing pizza in New York, but for the best spots the city has to offer, check out this list.
While New York might claim the pizza title, Chicago gives the Big Apple a run for its money when it comes to another favorite cult street food: the humble hotdog. Chicago is worthy of visiting for many reasons, but toward the top of that list is to eat a proper Chicago-style hotdog. A Chicago-style hotdog starts with a steamed poppy seed bun and an all-beef frankfurter. It is then topped with yellow mustard, green relish, chopped onions, tomato, a kosher-style pickle spear, and a few spicy sports peppers, all topped with celery salt. Its origins come from the Great Depression in the 1930s, and to this day, it is a favorite in the windy city.
3For Cheesesteaks: Head To Philadelphia, Pennsylvania
A simple concoction made to perfection is perhaps the best way to describe the lush delicacy of the Philly Cheesesteak. Thinly sliced beef is typically griddled with onions, piled into a bun, and topped with cheese. While many variations now offer toppings such as fried onions, sautéed peppers, mushrooms, ketchup, and more, the classic Philly way is kept simple. There’s a big rivalry between two popular hotspots: Geno’s and Pat’s. Both spots are worthy, and hungry visitors to Philadelphia should try both to decide which one is superior.
2For Oysters: Head To Seattle, Washington
The state of Washington produces more oysters than anywhere else in the USA. With Seattle being a coastal town, it’s no surprise they do this aphrodisiac delicacy correct. While it’s hard to find a bad oyster in Seattle, some of the best spots to grab these seafood snacks are at The Walrus and the Carpenter, Taylor Shellfish Farms, RockCreek, and White Swan Public House.
1For Potatoes: Head To Blackfoot, Idaho
Idaho potatoes can be found in grocery stores throughout the United States of America, but it goes without saying that they simply taste better when eaten right from the source. Blackfoot, Idaho, is the state’s largest potato-producing town. There’s even a potato museum here, where curious visitors can learn all about the history of one of the most versatile vegetables. Whatever way visitors choose to eat potatoes in Blackfoot, Idaho, they can’t go wrong: from baked to fried to mashed.
Flag Fruit Pizza Recipe | Patriotic Dessert. Looking for something quick ,tasty, and patriotic? This treat from Rada should do the trick.
Looking for a patriotic 4th of July dessert idea? Try this simple American flag cookie pizza. It’s the perfect 4th of July fruit pizza! It’s the perfect sweet treat for a sunny Fourth of July party!
This is a great treat for any occasion, especially as a patriotic dessert for Memorial Day or Independence Day. Try this recipe for your next summer get-together. Step by step directions are directly below, or, if you prefer, watch the video instructions at the bottom.
Fruit Flag Pizza Recipe
Ingredients you will need:
1 tube sugar cookie dough (or use your own recipe)
8 oz. cream cheese, softened
½ pkg. Island Coconut Quick Mix (this can be substituted with a 1/2 c white sugar and 1 tsp. vanilla)
2 to 3 cups Sliced Fresh Fruit (Strawberries, Kiwi, Mandarin Oranges, Red or Green Grapes)
Spread cookie dough onto a 12″ x 15″ cookie sheet and cook according to package directions. Remove from oven and let cool.
While cookie dough is cooling, mix ½ package of Quick Mix with 8-ounces of softened cream cheese.
Our Island Coconut Sweet Dip Quick Mix will give your frosting a fruity flavor you won’t be able to duplicate, but if you don’t have our mix, try mixing your cream cheese with 1/2 c white sugar and 1 tsp. vanilla.
Spread flavored cream cheese mixture evenly over cookie crust.
Slice fresh fruit and layer over cream cheese. Try strawberries and blueberries like Kristy did to make it look like a flag!
You’re done! Show off your beautiful creation at a family get-together or reunion. This treat is perfect for Memorial Day or the Fourth of July!
Looking for a patriotic 4th of July dessert idea? Try this simple American flag cookie pizza. It’s the perfect 4th of July fruit pizza! It’s the perfect sweet treat for a sunny Fourth of July party!
Ingredients
1tubesugar cookie dough, or use your own recipe
8oz.cream cheese, softened
½pkg.Island Coconut Rada Quick Mix, this can be substituted with a 1/2 c white sugar and 1 tsp. vanilla
2 to 3cupsSliced Fresh Fruit, Strawberries, Kiwi, Mandarin Oranges, Red or Green Grapes
Instructions
Spread cookie dough onto a 12″ x 15″ cookie sheet baking stone and cook according to package directions. Remove from oven and let cool.
While cookie dough is cooling, mix ½ package of Quick Mix, or the 1/2 c white sugar and 1 tsp. vanilla, with 8-ounces of softened cream cheese.
Spread flavored cream cheese mixture evenly over cookie crust.
Slice fresh fruit and layer over cream cheese. Try strawberries and blueberries to make it look like a flag!
You’re done!
Notes
Show off your beautiful creation at a family get-together or reunion. This treat is perfect for Memorial Day or the Fourth of July!
If you don’t want blueberries or strawberries on your 4th of July fruit pizza, try substituting these patriotic fruits instead!
Red
watermelon
red raspberries
red seedless grapes
pitted cherries
Blue Fruit
blackberries
black seedless grapes
Now you can enjoy your patriotic 4th of July dessert!
Read on to find Kristy’s video below that will show you step by step how to make our flag fruit pizza.
Four Easy Tips to Get the Most Out of Your Fruits
1. Did you know that if you slice citrus lengthwise you get more juice? You can get 3 times as much juice from a lemon simply by slicing it lengthwise instead of crosswise! Who knew? A lemon sliced crosswise — the way most people would normally cut it — yields around 2 tablespoons of juice. The one that is sliced lengthwise yields up to 1/3 cup!
2. Wrapping bananas in a newspaper and then refrigerating them can keep them fresh for longer. Don’t you hate it when that banana you were saving goes bad? Next time, try this simple tip to save your bananas for a longer time.
3. To preserve lemons, coat them with coconut oil and refrigerate them in an open container. If you’re like most people, your lemons are shoved in the fridge in a flimsy plastic bag. But lemons, if stored at room temperature, can only last a week before they start hardening.
4. Make your lemons more squeezable: Microwave a lemon for a few seconds. It’ll make it softer and easier to squeeze.
Dreamer extraordinaire. Ardent food lover. Vivian is prone to wander and escaping from responsibilities. At heart, she is a curious backpacker with a thirst for adventure. Based in Vancouver, Canada, Vivian is perpetually browsing through seat sales and scheming her next getaway.
The regional cuisine of New England is as varied as the landscape, influenced by the rocky coasts, weathered mountains, and wild forests. States in the Northeast host miles of apple orchards, self-pick berry farms, and fleets of fishing boats. They’re home to innovators of sweets and ice creams, and rich and hearty pastries.
Whether you’ve never been to New England, plan on traveling to the region sometime in the future, or have been a life-time visitor, try these seven beloved, and Northeast-approved, food items to get to know New England from the inside out.
As a staple of New England life, clam chowder is as typical as trips to the beach, followed by cups or bowls of the soup. New England clam chowder is commonly made with clams, potatoes, celery, onion, and salt pork mixed with a thick, hearty broth. Native to the area since the early 1700s, clam chowder became popularized throughout Boston in the 1830s when it was served at the famous Union Oyster House. Comforting and addictive, this seafood stew is perfect on any day and for any occasion.
In the early days of America lobsters were so common they piled on beaches, making the “cockroaches of the sea” a poor man’s meal (or even fertilizer). By the second world war things had drastically changed, and the shellfish were undeniably a delicacy. New England is now synonymous with lobster rolls. This coastal luxury is served on a grilled bun and is available at practically every seafood restaurant in the area. Lobster rolls arrive warm, dripping with butter, lemon juice, and salt and pepper. You can even top it with mayonnaise and chopped celery.
In Boston (or Beantown), baked bean recipes are sweetened with molasses rather than the brown sugar sweetener used in traditional English baked beans. The difference is a rich, honeyed flavor that has existed in the area for centuries. It was originally prepared throughout New England and was a staple in the Pilgrim diet from the 1620s on. Baked beans are available as a side dish, sometimes served beside brown bread (another New England specialty) in restaurants around coastal Massachusetts and beyond.
In the 1920s, two Massachusetts residents created a remarkable new marshmallow creme spread that’s now a common jar in most grocery stores: Fluff. While the taste is familiar for anyone who’s ever roasted marshmallows over a campfire and snuck a few of the pure white cylinders, the consistency is quite a different story. This is a spreadable confection that can be eaten on its own, but for a true New England experience a Fluffernutter sandwich (allergy permitting) consists of a layer of Fluff on one slice of bread and a thick spread of peanut butter on the other.
Saying the words “whoopie pie” outside of New England draws some intriguing glances. This cake-like dessert is best described as a type of sweet sandwich, two mound-shaped pieces of cake on the outside and a hearty layer of cream between the two. Whoopie pies are available in a variety of flavors, the most traditional is a chocolate cake whoopie pie with a white cream filling. Seasonal flavors are offered during the year, such as pumpkin whoopie pies in the fall and peppermint cream whoopie pies during the holidays.
Unless you’re in or around Rhode Island, asking for a glass of coffee milk may get you a mug of regular coffee with a little extra milk. But as the official state beverage of Rhode Island, coffee milk is a common accompaniment to breakfasts and brunches. Bottles of sweetened coffee syrup are mixed with milk (not unlike making hot chocolate), and served beside heaping platters of eggs, bacon, and toast. Take it a step further and get a coffee cabinet, a vanilla ice cream, coffee syrup frappe.
Hoodsie Cups
Hoodsie cups were created by the Hood milk company in Massachusetts in 1947. These adored desserts are made with vanilla ice cream on one side and chocolate ice cream on the other, and are served in small wax paper cups with even smaller wooden spoons. For many New Englanders, childhood memories consist of Hoodsie cups alongside slices of cake at birthday parties, and even a few late-night snacks when no one else is around.
New Englanders cram into Fenway Park, pulling their Red Sox caps down against the sun to watch the game. Since the park’s 1912 opening, Fenway Franks have been a staple of this regional and cultural gathering space. Other stadium hot dogs are grilled or steamed, but not the Fenway Frank. First boiled, and then grilled, the meat of these nostalgic ballpark treats is spiced with garlic, onion, and mustard, and cooled specially to make them the juiciest possible. Visitors top them with their preferred garnishes and bite between cheering for their team, or buy a pack for their own home-game cookout.
You only need a handful of thoughtfully produced ingredients to eat well in summer, so splurge on the good stuff. Don’t forget to grab handfuls of fresh herbs, and if you spot zucchini flowers at the market, they look lovely scissored and scattered over Fried Zucchini and Basil Casarecce.
Illustration: Eva Naroditskaya
1. Anchovies
These stealth flavor bombs can be melted into sauces, mashed into dressings or simply laid on top of a slice of bread and butter. Spanish Don Bocarte brand anchovies are fleshy and pink ($35 for 198 grams, amazon.com). Italian Rizzoli come in a charming tin ($33 for three 3.17-ounce tins, Food52.com). Ortiz can be found at many supermarkets.
2. Extra-Virgin Olive Oil
I use a versatile, neutral oil to cook with and a more distinct one for finishing. Lately I’ve been cooking with Partanna, fresh and rich ($46 for 3 liters, YummyBazaar.com), and delicate, buttery Frantoia, both produced in Sicily. I recently discovered a Portuguese oil, Herdade Do Esporão Azeite Virgem Extra: smooth, balanced, excellent for dressings and finishing. When shopping, search the label for the words “hand picked” and “cold pressed.” If it has a date stamped on it, you’re on to a good thing.
This light, bright recipe, spaghetti with sun-kissed tomatoes, ricotta and crispy prosciutto, is so quick to make. Find the recipe below
3. Butter
Let me bang on about butter. Big fan! Pasta and butter are the ultimate companions. Pure comfort. While a pound of pasta is cooking, scoop out about ½ cup of the salty, starchy pasta water, pour it in a frying pan, melt in 5-6 tablespoons of butter, and crank in plenty of black pepper. When the pasta is al dente, pop it in the frying pan and toss everything together until creamy and coated. Be sure to blanket it with cheese. Or, start the meal off with a warm slices of rustic bread, each topped with lashings of butter, an anchovy and flaky salt. For cooking, try Delitia Butter of Parma, a delicate, unsalted type made from quality pasteurized creams collected in Parma and Reggio Emilia, where some of the best Italian cheeses are made ($11 for 8 ounces, igourmet.com). For serving, try French Le Meunier Fleur Sel Butter, wood-churned and hand-molded, or Isigny Sainte-Mère Beurre Demi-Sel Gros Grains with coarse salt, famous for its golden color, easy to spread.
4. Tomatoes
Canned Certified DOP San Marzano Tomatoes are a must. Mutti San Marzano Pomodori Pelati Tomatoes are rich in flavor and color ($6 for 14.1 ounces, eataly.com). I’ve also been using Californian Bianco DiNapoli plum tomatoes. And I always have a few bottles of Rao’s brand marinara sauce in the pantry, too, for nights when I just can’t be bothered.
In ‘Simple Pasta’ (Aug. 30, Ten Speed Press), Odette Williams offers a pasta for every occasion, including plenty of light and easy recipes ideal for summer meals.
5. Italian Cheese
You want DOP Aged Parmigiano-Reggiano with its waxy rind that can be used in a stock or broth down the road, once the cheese itself is gone ($29 for a pound, MurraysCheese.com). I’m smitten with Pecorino Toscano: a softer, sweeter, Pecorino that sings shaved on a simple salad. A knot of burrata is always a showstopper with sliced heirloom tomatoes and basil leaves.
6. Flaky Sea Salt
You can’t do better than Maldon Sea Salt Flakes, which deliver a bright, briny crunch ($7 for 8.5 ounces, amazon.com). But don’t miss the brand’s Smoked Sea Salt Flakes, either. I use them a lot in the summer to add vavoom to tomatoes, corn, cucumbers, stone fruits and burrata.
This chopped salad pasta is a highly portable picnic and potluck hit. Find the recipe below.
7. Vino
You can’t have pasta without wine. Cardedu Nùo Vermentino di Sardegna is a light, highly drinkable, white from Sardinia ($20 for 750 ml, WhiteHorseWine.com). Dry-farmed, organic, from a family-run outfit, it’s worth hunting down. Over a long, boozy lunch at one of my favorite New York restaurants, Café Altro Paradiso, I discovered the 2018 Ronchi Barbaresco, a Nebbiolo from Piedmont. Served slightly chilled, this medium-plus-bodied beauty has backbone but won’t take you down in the daytime. I’m planning on buying a case as I’m told it’s going to age well.
8. No-Cook Desserts
Why turn on the oven? Chill cherries and serve them with Antica Torroneria Piemontese Hazelnut Nougat, so nutty and chewy ($9 for 5.3 ounces, eataly.com). Or, buy a good gelato, drizzle a little olive oil on top, sprinkle on flaky sea salt and serve with Le Nuttine, those charming straw-shaped Italian wafers filled with hazelnut-cocoa cream.
Graydon + Herriott, Food Styling by Rebecca Jurkevich, Prop Styling by Amy Wilson
Views: 9
—Adapted from ‘Simple Pasta’ by Odette Williams (Ten Speed Press)
Here, author Odette Williams tried to recreate the sizzling garlic shrimp from Trieste, the Italian restaurant of her childhood in Australia.
Look for shrimp with the heads on, since they add so much flavor to the sauce and give it a gorgeous coral-pink hue. Wavy ribbons of mafaldine ,or the curly nooks and crannies of trumpet-shaped campanelle allow the shrimp to nestle into every bite.
Honestly, use whatever pasta tickles your fancy. Showered with the garlic butter and chile bread crumbs, it’s gorgeous. The heady aroma of butter, garlic and shrimp cooking is one of life’s greatest pleasures, so enjoy!
Total Time: 45 minutes
makes: 4 servings
Graydon + Herriott, Food Styling by Rebecca Jurkevich, Prop Styling by Amy Wilson
Ingredients
For the garlic butter and chile bread crumbs:
1 cup bread crumbs
4 tablespoons unsalted butter
2 cloves garlic, grated
¼ teaspoon crushed red pepper flakes
Kosher salt and black pepper
For the pasta:
1½ pounds large whole raw shrimp, with shells, heads and tails on
6 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil 2 large shallots, finely diced
¼-½ teaspoon red pepper flakes
8 cloves garlic, finely grated
⅔ cup dry white wine
Zest of 1 lemon, plus 2 teaspoons lemon juice
2 tablespoons finely chopped chives
1 cup finely chopped flat-leaf parsley
¾ teaspoon kosher salt
Freshly ground black pepper
1 pound dried campanelle, mafaldine, or angel hair pasta
Directions
Make the garlic butter and chile bread crumbs: In a skillet over medium heat, sauté bread crumbs with butter and grated garlic, stirring often, until golden brown, 2-3 minutes. Stir in crushed red pepper flakes, and season with salt and pepper.
Bring a large pot of lightly salted water to a boil.
Cut off head of each shrimp and set aside. Peel shrimp and discard tails and shells. Use a sharp knife to make a shallow cut lengthwise along the back of each shrimp, and devein by removing the digestive tract with the tip of the knife. Cut each shrimp into three segments.
In a large skillet over medium-low heat, melt together butter and olive oil. Add shallots and red pepper flakes, and sauté for a couple of minutes. Add reserved shrimp heads and continue to sauté occasionally pressing down slightly on heads with a wooden spoon to release juices, 4 minutes more. Remove and discard heads and any rogue bits of shell.
Increase heat to medium-high, add shrimp and garlic, and sauté until shrimp are just pink, just a couple of minutes. Add wine, lemon zest, lemon juice, chive and ½ cup parsley. Season with salt and pepper. Sauté until wine has reduced by half, 4-5 minutes. Keep warm.
Add pasta to boiling water and cook until al dente, according to package instructions. Use a large spider or slotted spoon to transfer cooked pasta to shrimp sauce along with about ½ cup pasta water, and toss to coat. Serve pasta sprinkled with garlic butter and chile bread crumbs and garnished with remaining ½ cup parsley.
We did our cool spot, now do you have a favorite room? For me it’s the kitchen. I do my best work there. Eat. How about you? Where can we find you? My son tells me it’s my office. That’s the second favorite.
Slow-Cooker Honey Sriracha Chicken Wings. I know, it’s been a while since we’ve had a recipe. And of all places it comes from one of my fav grocery stores. Kroger. This is not a quick one. So go out in the garden, do some painting, or pull some weeds.
The heat of Sriracha is paired with the sweetness of honey… making these chicken wings a guaranteed WOW!
Set oven to Broil. Line a large rimmed sheet pan with foil; place a large rectangular wire rack on top; spray both with cooking spray.
Place chicken pieces in a single layer on rack; sprinkle 1 tsp. salt and pepper over chicken. Broil 3” from heat 10-12 minutes or until browned, turning halfway through broiling time.
Spray 3 ½-4 quart slow cooker with cooking spray. Place chicken in slow cooker. In small bowl mix hot sauce, ¼ cup honey, and garlic until well blended. Pour over chicken, stir to coat.
Cover; cook on Low heat setting 3 hours. Remove with tongs or slotted spoon; discard cooking liquid. In small bowl, mix sour cream, lime juice, zest and remaining honey and salt until well blended.
Serve chicken wings with lime sour cream and additional hot sauce, if desired.
This has always been an interesting topic of mine, listening to songs about food or drinks or having food or drinks mentioned in the title of a song. I always wanted to make this list, but never got around to it until now. I hope others enjoy this kind of list as much as I do. It made my hungry just making this list, so I had some cherry pie and pumpkin pie right after I finished it. Have fun listening to these songs.
Looking for healthy and easy snack ideas for kids? These quick and easy no-bake Peanut Butter Cheerio Bars are always a hit. Made with just 3 simple ingredients: Cheerios, peanut butter and honey. They’re perfect for breakfast, after school, or a quick grab-n-go snack. Toddlers, teens and adults love them!
Servings: 9
Ingredients
3cupsCheerios
3/4cuppeanut butter
1/2cuphoney
Instructions
Line an 8×8 pan with parchment paper or foil; set aside.
In a medium sauce pan, heat the peanut butter and honey over medium heat until melted and well combined.
Remove from the heat and stir in the Cheerios.
Place the mixture in your prepared pan and press into place.
Cover and refrigerate for at least 1 hour before cutting.
Oh it’s so good. Chocolate Kiss Peanut Butter Pie. This recipe has a wonderful combination of a chocolate and peanut butter. It’s simple and inexpensive. You can also use chocolate pudding; the pie tastes like peanut butter cup candy. For a really spectacular presentation, garnish with whipped cream, peanuts, and chopped peanut butter cups.
Ingredients
Original recipe yields 8 servings
Directions
Nutrition Facts
Per Serving:
378 calories; protein 8.1g; carbohydrates 39.7g; fat 22.1g; cholesterol 12mg; sodium 481.1mg. Full Nutrition
Grilled Peaches with Whipped Mascarpone. Have you ever tried a grilled dessert? This easy dessert combines grilled peaches with mascarpone, browned butter and crispy sage for a unique tasty treat for those warm summer nights ahead.
Prepare the grill. Lightly brush your grill grates with olive oil and preheat your grill to about 400°F.
Whip the mascarpone. Add the heavy cream to a large mixing bowl and beat with an electric mixer until soft peaks form. Add the mascarpone and vanilla and beat for another minute or so. Refrigerate until ready to use.
Prepare the peaches. Cut the peaches in half and remove the pits. Brush the cut slides generously with olive oil.
Grill the peaches. Place the peaches cut side down on the preheated grill. Grill for 5 minutes and remove.
Assemble. Place a peach half or two on a plate. Top with the whipped mascarpone and drizzle with caramel sauce. Serve immediately.
Notes
You can use either homemade or store-bought salted caramel sauce. If making homemade be sure to make it prior to grilling the peaches.
To grill the peaches simply brush the grates lightly with oil and preheat your grill or grill pan to medium-high heat. Cut your peaches in half and remove the pits, brush the cut side of the peach with oil and grill for 5 minutes. It’s really that easy! This simple tips below will help you ensure perfectly grilled peaches every time.
Baked Chicken Taquitos are one of the meals that are easy to make and taste just like you are in a Mexican Restaurant. Taquitos are like mini tacos all rolled up ready to eat. Okay, the ingredients are bit different than regular tacos, but you get the idea.
These baked chicken taquitos have a creamy, cheesy filling with just the right amount of spice. The filling can be made ahead of time and then the taquitos can be assembled just before baking.
The baking allows a crisp tortilla but none of the added fat you find with the traditional fried taquito.
Prep Time 30mins
Cook Time 20mins
Total Time 50mins
Course Appetizer, Main Dish
Cuisine Mexican
Servings 6people
Calories 440kcal
Ingredients
8ozcream cheese(at room temperature)
1cupshredded cheddar cheese
¾cupchili verde sauce
½teaspooncumin powder
1cupshredded Monterey Jack cheese
2cupscooked chicken(shredded)
¼cupchopped fresh cilantro
12–15corn tortillas
Instructions
Stir cream cheese in a large bowl until smooth and creamy. Stir chili verde sauce, and cumin powder.
Stir in shredded cheeses, chicken and cilantro.
Wrap 3 tortillas at a time in a paper towel and microwave for 10-15 seconds, until tortillas are pliable.
Place filling on each tortilla and roll up. Place on a baking sheet seem side down.
Bake in a preheated 350 degree oven for 20 minutes until mixture is warmed through.
Likes and Dislikes. How do we improve on this web site? So be honest. How can we make improvements here? Now politics and religion are a no no. I want to hear from the viewers and posters.
Chicken and Mushroom Pie. This looks good. Somebody needs to try this and get back to us. Stay cozy during these chilly months with this ultra creamy chicken and mushroom pie with puff pastry crust! Filled with a savory and decadent cream sauce, smoky bacon and fresh herbs, every bite of this meat pie is comfort food at its finest.
Similar to a chicken pot pie, this divine dish is loaded with a decadent, silky herbed cream sauce and hearty, flavorful add-ins. The puff pastry gives this savory pie a perfectly flaky, crisp crust for an unforgettable finishing touch. Sounds like a crowd pleaser, huh?
Equipment
Large skillet
9-inch-by-13-inch baking dish
Rolling Pin
Pastry brush
Ingredients
8slicesbaconchopped into 1-inch pieces
2 ½cupsboneless, skinless chicken thighschopped into 1-inch pieces
¼teaspoonsaltplus additional for seasoning chicken
¼teaspoonpepperplus additional for seasoning chicken
1poundbaby bella mushroomssliced
¼cupsalted butter
¼cupall-purpose flour
4garlic clovesminced or grated
1 ½cupschicken stock
1 ½cupsheavy cream
½cupfreshly grated cheddar
½cupfreshly grated Parmesan
1tablespoonfresh thyme leaves
2teaspoonsfresh chopped sage leaves
1teaspoonfresh chopped rosemary leaves
1-2dashesWorcestershire sauce
Pinch of ground nutmegpreferably freshly grated
1thawed puff pastry sheet
1eggwhisked
Instructions
Heat oven to 400 degrees. In a large, cold skillet, add bacon. Turn heat to medium and cook until crisp. Stir occasionally.
Using a slotted spoon, move bacon to a paper towel-lined plate. Add chicken to bacon grease. Sprinkle with salt and pepper. Cook until browned on the outside. Using a slotted spoon, remove the chicken to another plate.
Add the mushrooms and cook until browned, stirring only occasionally. If the skillet gets too dry, add a tablespoon or two of butter. Also remove from skillet.
Add ¼ cup butter to the skillet and melt. Whisk in the flour. Continuously whisk for about three minutes. Add garlic and cook for about 30 seconds, stirring constantly.
Slowly pour in chicken stock and heavy cream. Whisk until the mixture smooths out. Add bacon, chicken and mushrooms back to the skillet. Bring to a simmer.
Stir in ¼ teaspoon salt, ¼ teaspoon pepper, cheddar, Parmesan, thyme, sage, rosemary, Worcestershire sauce and ground nutmeg. Keep stirring until the cheese melts. Turn off heat.
Using a rolling pin, roll the puff pastry so that it’s large enough to cover a 9-inch-by-13-inch baking dish. Pour the cream mixture into the baking dish. Place the puff pastry on top. Pinch the puff pastry so that it folds against the interior sides of the baking dish. Brush the whisked egg on the puff pastry using a pastry brush. You probably won’t need the entire egg.
Place in oven in the puff pastry is nice and brown to your liking and the cream mixture is bubbling on the side, about 20-25 minutes. Let set for about five minutes before serving. Enjoy!
Notes
About three chicken thighs typically gives me enough meat for 2 ½ cups.
For full tips, please see blog post.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Pasta to die for? Top Chef’s Simple Pasta Recipe. I’m a simple guy. Spaghetti, Bow tie, red sauce, etc. But this recipe go t me thinking. Try something different. Expand your horizon. Let’s get started.
“If you meet people who have great gastronomy and eat well, they are always happy,” he says. “In so many different levels, having balance in gastronomy helps make your mind better and you are happier. People from northern Europe, we are almost always a bit frustrated when we meet people from the south, who always seem to have a smile on their face.” In the new book, Niklas and co-author H. Ennart, a medical science journalist, dive deeper into topics originally covered in their original book, “Happy Food.” They explore the world of gut health and how closely linked it is to our physical and mental wellbeing. If that sounds a little heavy, the book is actually approachable, with plenty of simple, healthy recipes.
Ingredients:
400 grams (14.1 ounces)
dried pappardelle pasta
2 cloves of garlic
3 tablespoons butter
8–10 sage leaves, plus extra to garnish
50g Parmesan cheese
3 tablespoons pine nuts, toasted
black pepper for serving
Preparation:
Cook the pasta al dente, according to the instructions on the packaging. Drain and leave to steam thoroughly. Thinly slice the garlic. Brown the butter slightly and add the sage and garlic. Add the pasta and mix thoroughly. Serve with Parmesan shavings, toasted pine nuts, extra finely sliced sage and freshly ground black pepper.
Songs with Food in the title. At the intersection of music and food rests a dazzling buffet of options for self-expression. Quick-witted songwriters turn to the dinner table when formulating life advice (e.g., “mind your biscuits and gravy“). They use food imagery as a tantalizing way to communicate pick-up lines and flirtation (e.g., “my milkshake brings all the boys to the yard,” “Do fries go with that shake?” and “spread it like peanut butter and jelly“).
Food isn’t just for sustenance. It’s also a language of self-expression. If you love food for all of its uses, then make a playlist of pop, rock, and country songs with food in the title. We have a long list to start you out!
