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Fri, 15 Mar 2013 09:37:57 -0400

In-N-Out Burger By Rdrev

Fri, 15 Mar 2013 09:37:37 -0400

In-N-Out Burger By Rdrev

amyblogschow: Chef Andy Ricker’s interpretation of a typical...

Fri, 15 Mar 2013 09:36:58 -0400

amyblogschow:

Chef Andy Ricker’s interpretation of a typical Thai ice cream sandwich served with jackfruit ice cream in buns sourced from a NYC Chinese bakery.
pok pok ny, brooklyn

toph3r: Mixed Seafood Pasta Baked In A Paper Bag.

Wed, 08 Aug 2012 18:24:47 -0400

toph3r:

Mixed Seafood Pasta Baked In A Paper Bag.

beautifulpicturesofhealthyfood: Kale leaves stuffed with rice...

Sun, 22 Jul 2012 12:43:26 -0400

beautifulpicturesofhealthyfood:

Kale leaves stuffed with rice and mushrooms make a great appetizer or a meal…RECIPE

bhgfood: Daily Dish: Chips and salsa is a summertime favorite....

Sun, 22 Jul 2012 12:39:14 -0400

bhgfood:

Daily Dish: Chips and salsa is a summertime favorite. Try one of these delicious salsa recipes: Pico de Gallo Salsa, Avocado-Feta Salsa, Pineapple Salsa, Salsa Verde.

sp00nful: baked coconut shrimp w/honey drizzle

Tue, 22 May 2012 12:48:03 -0400

sp00nful:

baked coconut shrimp w/honey drizzle

shemeanshope: Bet you can’t tell there’s no meat in those...

Tue, 22 May 2012 12:45:59 -0400

shemeanshope:

Bet you can’t tell there’s no meat in those before tasting them!

Yup, made my own recipe for veggie burgers with only 3 ingredients, without the spices. I’m awesome! :D

But I need a better camera.

squash-blossoms: Spicy Shrimp Sandwich with Chipotle Avocado...

Tue, 22 May 2012 12:45:25 -0400

squash-blossoms:

Spicy Shrimp Sandwich with Chipotle Avocado Mayonnaise

Serves 2

You will need:

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon kosher salt

1/4 teaspoon chili powder

2 teaspoons olive oil

1/2 pound medium shrimp (about 20 shrimp) peeled and deveined

1 avocado, pitted and diced

1/2 cup mayonnaise

1 chipotle pepper

Juice of 1 lime

1/4 teaspoon kosher salt

2 french rolls

4 romaine lettuce leaves

Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat.

Combine avocado, mayonnaise, chipotle pepper, lime juice and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth.

Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes.

Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich.

Serve.

Enjoy!

gastrogirl: dairy-free snickers cheesecake.

Sun, 20 May 2012 14:03:46 -0400

gastrogirl:

dairy-free snickers cheesecake.

gossipchef: sehla hethi ya insaf !: Chocolate Chip Lava...

Sat, 19 May 2012 13:56:31 -0400

gossipchef:

sehla hethi ya insaf !:

Chocolate Chip Lava Cookies

1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1/2 tablespoon vanilla extract
1 3/4 cups (210 grams) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (11.5 oz) bag milk chocolate chips (I prefer Hersheys)

1. Preheat oven to 350 degrees F. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.

2. With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.

3. Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.

These are good as mini muffins, too! Try baking at 350 for 9 mins. Enjoy!

feeling-food: chay ekbir ya 3omri ya INSAF

Sat, 19 May 2012 13:54:16 -0400

feeling-food:

chay ekbir ya 3omri ya INSAF

goddessofscrumptiousness: Quick Saffron and Seafood Rice with...

Sat, 19 May 2012 13:52:34 -0400

goddessofscrumptiousness:

Quick Saffron and Seafood Rice with Chorizo

In a way, this is very similar to Paella, but I do not want to call this even a Quick Paella because I strayed away from the traditional and complete ingredients of the proud Spanish dish and well, I don’t want my dear friend Laura who is very Spanish and the one who sent me the packets of saffron powder I used in this dish to disown me… which I know won’t happen, because she loves me no matter what. But then she is Spanish and I don’t want to commit any sacrilege towards their national dish.

I made this just a couple of hours ago for Saturday night family dinner. And I cooked this as quickly as I can because after a day of cleaning house I just want a very speedy yet quite special dish to serve to my family.

I used basmati rice and omitted tomatoes or any tomato by-product, it’s the reason why I cannot, for the life of me call this Paella… anyways, this tastes delish and whole family was happy.

Ingredients:

3 cups basmati rice

6 cups hot chicken stock

pinch of saffron threads or pinch of saffron powder

(in my case, I used one small sachet of saffron powder equivalent to a pinch as well)

1/2 pound large shrimps, shelled and deveined

1/2 pound squid, cut into 1/2 inch rings

1/2 cup pitted green olives

1 foot long link of chorizo, medium dice

1 large white onion, small dice

6 cloves garlic, minced

juice of half a lemon (to marinate shrimps and squid rings)

1/4 cup extra virgin olive oil (for frying chorizo as well as sauteing the onions and basmati rice)

2 tablespoons butter (for sauteing the garlic, shrimps and squid separately)

salt and pepper to taste

lemon wedges (to serve on the side)

1/2 cup parsley, coarsely chopped (to sprinkle on top)

Procedure:

- Marinate shrimps and squid in lemon juice, salt and fresh cracked black pepper for 5 minutes.

- Put the saffron threads or saffron powder in hot chicken stock, stir and set aside.

- Place a large skillet (preferably a skillet with a bit of height) over medium heat and add olive oil. Fry diced chorizo until a bit of the fat renders in the pan and mixes in with the olive oil tinting it with a gorgeous red-orange colour. Remove fried chorizo bits from the oil and set aside.

- Add onions into the tinted oil and saute until soft. Add basmati rice and saute for 5 minutes just barely toasting it. And then pour the saffron infused hot chicken stock.

- Wait about 2 minutes for the mixture to boil before reducing heat to low to simmer for 15-20 minutes or until rice is done (either preferred al dente or just perfectly tender but not mushy and overcooked).

- While the rice gently cooks, place a skillet over high heat, add butter and garlic. Saute garlic until fragrant and soft (but not browned) and add the marinated shrimps and squid along with the green olives. Saute for 3 minutes or until shrimp curls up and turns orange (do not over cook shrimps and squid or both will be tough and chewy… which will just ruin the dish). Set the sauteed seafood aside (still in the skillet).

- When rice is almost done, add the fried chorizo nuggets and sauteed shrimps and squid rings along with the bit of pan juices rendered. Toss the mixture with two forks.

- Top with chopped parsley.

- Serve with lemon wedges on the side.

Makes 8 servings

Feliz Comiendo!

Recipe "Quinoa cakes with poached eggs"

Sat, 19 May 2012 13:52:05 -0400

goodmood-food:

Ingredients

1 cup cooked quinoa

1/2 cup bread crumbs

1 egg

2 egg whites

1 green onion, finely chopped

20g extra sharp cheddar cheese

salt and pepper

watercress leaves

3 poached eggs

How to do

In a bowl mix the quinoa, eggs, egg whites, onion, cheese, salt and pepper. Add the bread crumbs and leave for a couple of minutes. Form into three cakes. On a large frying pan heat an oil and fry on a medium heat for about 7-10 minutes on each side.

Serve with the watercress leaves and a poached egg.

theycallmemaggie: loooooooool ya insaf pizza bi esbagetti mala...

Fri, 18 May 2012 17:25:37 -0400

theycallmemaggie:

loooooooool ya insaf pizza bi esbagetti mala a3waj wmala bina !!!!!!!A few weeks back I spotted some pasta on pizza and finally tried it today. Pasta is pasta and pizza is pizza but when combined… it becomes something more… Nom!

kitchencircadia: SPRING ROLL SALADpoached wild shrimp - eggroll...

Fri, 18 May 2012 17:24:24 -0400

kitchencircadia:

SPRING ROLL SALAD
poached wild shrimp - eggroll - vietnamese herbs

We had a vegetarian option of this dish that required the development of a fish sauce-less dressing. After tweaking with several ingredients, we found that a combination of soy sauce and apple juice came closest to imitating the color and taste of fish sauce. Add a little salt to make for the lack of fish sauce and you’re good to go.

aperture24: ya isnsaf in3amal a3lik fi hethi 3ad!!

Fri, 18 May 2012 17:23:12 -0400

aperture24:

ya isnsaf in3amal a3lik fi hethi 3ad!!

blackkbird-fly: Blackberry Goat Cheese Tart Inspired by Always...

Fri, 18 May 2012 17:21:01 -0400

blackkbird-fly:

Blackberry Goat Cheese Tart
Inspired by Always With Butter

Yields 1 9-inch tart (or 8 tartlets)

Basil Infused Tart Crust
8 tablespoons (1 stick) butter, room temperature
1/2 cup powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 egg
1 sprig (5-6 large leaves) fresh basil, shredded
1 cup whole wheat flour
1 cup all purpose flour

In a food processor, blend the butter until smooth and creamy. Add the powdered sugar and process until well mixed. Add in the salt, vanilla extract, and egg and process again. Throw in the basil leaves. Scrape around the bowl if necessary. Add the flours and pulse just until the dough forms a ball. The dough will be the consistency of very soft and sticky cookie dough.

Remove the dough from the bowl, shape into a disk, and wrap in plastic. Chill in refrigerator for 3-4 hours or overnight to firm up the dough.

Preheat oven to 350 degrees F (180 degrees C).

When chilled until firm, roll out the dough on a lightly floured surface until it is 1/8-inch thick (you may have to wait a few minutes for the dough to soften). Cut out rounds of dough to fit the tartlet pans (alternatively, if you are making a large, single tart, roll out the dough and cut a large circle to fit the tart pan). Press the dough carefully into the pans and mend any breaks or tears with excess dough. Stab the bottom several times with a fork so the dough will not rise in the oven.

Bake the tart shells for 15-18 minutes, or until they are lightly colored and the shell feels dry to the touch.

Goat Cheese Filling
5 ounces goat cheese, softened
1/3 cup sour cream
1 large egg
1/4 cup honey

In a small bowl, stir together the goat cheese, sour cream, egg, and honey until absolutely smooth. Pour mixture into large tart shell or divide evenly between individual tart shells. Bake for an additional 20-25 minutes, or until filling is puffed and golden. Allow tarts to cool completely.

Topping
12 ounces fresh blackberries
2-3 tablespoons honey, warmed
Fresh basil leaves, shredded

Once tarts are cooled, top with blackberries and drizzle with warm honey. Garnish with shredded basil leaves, if desired. Serve at room temperature or chilled.

To store, chill tarts in the refrigerator in an airtight container.

Photo

Fri, 18 May 2012 17:20:30 -0400

hushpuppieshush: Guess if I just became hungry or not ..

Wed, 16 May 2012 16:44:51 -0400

hushpuppieshush:

Guess if I just became hungry or not ..