Bacon Cheddar Ranch Pull Apart Bread

No comments
 

Bacon. Cheddar. Ranch.... Need I say more??? This is dangerously good.  Bacon Cheddar Ranch Pull Apart Bread is insanely addictively delish!   It doesn't get much easier or cheesier than pull apart bread recipe.  Cut it, stuff it, bake it, eat it.  

The flavor combinations are endless.  I decided to try some of my favorite flavors combined together.  Close, but no, it's not bacon, cheese and beer.  But that sounds delicious!  Bacon, cheddar and ranch pull apart bread brings together a fabulous flavor combination and loads of ooey gooey cheese.
Click here for Recipe»

No comments :

Post a Comment

Happy New Year!

No comments
I want to wish you all a happy and healthy New Year! The holiday break has been very nice, but I'm ready to get back to work tomorrow with a brand new video featuring one of my New Year's resolutions. Stay tuned!


No comments :

Post a Comment

Soft Pretzel Bites

No comments
http://www.theslowroasteditalian.com/2014/03/soft-pretzel-bites-recipe.html

A soft and tender pretzel with the most subtle sweetness is the recipe you have been dreaming of.  Even better, they are ready in just 30 minutes.  Quick and easy you can make these Best Ever Soft Pretzel Bites with or without a mixer!

Last time we were at the mall we treated Munchkin to some pretzel bites.  They were soft tender, chewy and delicious.  I knew right then I needed to come up with a homemade version.  I sure did!  I honestly didn't realize they would be THIS good.

Click here for Recipe»

No comments :

Post a Comment

Top 10 Best Ever Appetizers for New Year's

No comments

There is no better food option on New Year's Eve than finger food and appetizers!  We have picked out BEST EVER APPETIZERS to share with you.  These disappear like magic at our parties and I am sure they will be a huge hit at yours too!

Click here for Recipe»

No comments :

Post a Comment

7 Layer Mexican Bean Dip

No comments

7 Layer Mexican Bean Dip is a go to meal in our house - served with tortilla chips or flour tortillas.  It is served at every party we host and there is never a drop left! It is also an excellent make ahead recipe that I love to freeze and pop in the oven when we have company or a party.

Click here for Recipe»

No comments :

Post a Comment

New Year's Beans and Greens – Like Winning the Lottery, Except You Eat the Ticket!

No comments
Eating beans and greens on New Year’s Day is an annual tradition that supposedly brings prosperity and good fortune. Does it work? Who knows, but what do you have to lose? I mean, even if there is nothing to this ancient superstition, at the very least you get to enjoy one of the world’s great comfort foods. 

Here are some ideas that may, or may not, help get you into a higher tax bracket. Just click the recipe name, and you’ll see the original posts with ingredients. Enjoy!

Italian-Style Beans and Greens

So simple, so good, so comforting, and so a lot of other things. Italian soul food at its best.

Utica Greens and Beans

This delicious good luck charm hails from Utica, NY, and in addition to the obvious ingredients, also features pancetta or prosciutto.

Black Eyed Peas with Pork & Greens

They say the coloration on black eyed peas makes them look like coins, which adds to that whole prosperity in the New Year thing. Sure, if you squint, I guess. Very tasty nonetheless.

Brazilian Feijoada

You'll have to serve this with a side of braised greens if you're serious about getting rich in 2015, but either way, this amazing stew is not to be missed.

No comments :

Post a Comment

Spicy Queso Blanco Applebee's Copycat

No comments

Now you can enjoy your favorite Spicy Queso Blanco Dip at home.  Our Applebee's copycat recipe couldn't taste better.  This creamy cheesy dip with a little kick is loaded with 2 cheeses, fresh herbs and just enough heat to make your tongue tingle.  

Click here for Recipe»

No comments :

Post a Comment

Simple Homemade Pretzel Dogs

No comments

A hot dog baked right inside a soft beer pretzel makes these the tastiest and easiest homemade pretzel dogs you will ever eat!  Ready in just 35 minutes you can enjoy these any night.  They are a great make ahead recipe and they freeze well too.  Just thaw and pop them in a 350°F oven until warm, about 5-8 minutes.

Click here for Recipe»

No comments :

Post a Comment

Of Lobster Bisques and Christmas Breaks

No comments
Lobster bisque is one of our yearly holiday traditions, and since I’m making a batch today, I thought I’d repost the video in case you want to add another very special course to your Christmas or New Year’s Eve menu. Markets often have specials on lobster this time of year, and if you can find a couple, this is a real crowd pleaser.

By the way, we’re closing up shop for the Christmas Holiday, and taking a little break until the New Year. Don’t worry, I promise not to rest too much, as I’ll be busy cooking and filming new episodes. I sure hope they match up with your resolutions! Let me guess, you’d like to see something low-carb and high in fiber? It’s like I’m a mind reader.

Thank you for another great year on the blog, and for your continued enthusiastic and inspiring support. We had a lot of laughs, and I avoided any actual work for another year. That’s a pretty sweet deal. Happy Holidays to you and yours, and as always, enjoy!

Click here to see original the Lobster bisque post!

No comments :

Post a Comment

Baked French Toast Casserole

No comments
Overnight Baked French Toast Casserole - Prep the night before and throw it in the oven while you are getting ready. Easy breakfast that your family will thank you for! #breakfast #casserole #recipe @SlowRoastedOvernight Baked French Toast Casserole - Prep the night before and throw it in the oven while you are getting ready. Easy breakfast recipe that your family will thank you for!

This recipe is an old family favorite that was originally shared with you almost 4 years ago. It is DEFINITELY a reader favorite. So we decided to share it with you again. We enjoy this breakfast every Christmas and it has truly become a tradition that we look forward to every year.

Click here for Recipe»

No comments :

Post a Comment

Wendy's Chili Copycat

No comments
Wendys Chili Copycat #copycatrecipe #beef

This recipe is for the Wendy's chili lover in you.  Say what you will, Wendy's really makes some spectacular beef chili.  It's one of their signature sides, so if you have ever eaten at Wendy's you have to know about the chili.  It's so thick and rich you can stand a spoon straight up in it.  

Well now a fabulous hearty copycat chili packed with beef and beans is now available in your own kitchen!  This recipe is bursting with flavor, the green chiles really give this chili great character; with a little smokiness and a little heat (adjust to your liking).

Chad was not really excited about the idea of making a copycat Wendy's chili recipe at first.  He already had his own favorite recipe and is not a big fan of messing with perfection.  I have to say once the chili was served he was eating his words (along side the chili) as he declared this is some FANTASTIC CHILI!  Well that was a week ago.  He has had it every day for lunch since then.  Yes!  Seriously its that good.

Click here for Recipe»

No comments :

Post a Comment

Edible Holiday Gift Idea: Candied “Buddha’s Hand” Citron

No comments
Welcome to our annual homemade edible gift episode, where you finally figure out what to get that “special” (aka super-picky and has everything) foodie on your holiday list. By the way, if you’re a fan of candied citrus, you ‘ll want to make extra, since Buddha’s Hand is a unique and special treat.

To me this crazy looking fruit tastes/smells like a really fragrant Meyer lemon with hints of grapefruit, and if you can find it, I recommend you give it a go. It’s not cheap, but what is? If you can’t find it, don’t despair; this technique works perfectly fine with strips of orange or lemon peel.

Regarding the blanching step I mention in the video; I heard that pre-boiling wasn’t necessary for this fragrant fruit, as it’s not as bitter as other types of citrus, so I tested it both ways, and I’m glad I did.

The batch I boiled in water first had virtually no bitterness left, and still had a fairly strong citrus flavor. The batch that was candied raw definitely had a more fragrant aroma and vibrant taste, but unfortunately there was a distinct bitter aftertaste.

So, I recommend the boiling step, especially if you’re going to be making this primarily as a candy. If you were going to be cooking with it, in things like fruitcakes, then you could probably get away with the bigger flavor, and slight bitter edge.

Either way, I hope you can get your hands on some of these hands, and give this fun, and easy to make holiday confection a try. Enjoy!


Ingredients for about 2 cups of candied citron:
(warning, I didn’t measure very carefully, but that doesn’t matter here. As long as you have enough simple syrup to cook your citrus in, you are fine)
3 cups cubed Buddha’s Hand citron, washed thoroughly, or other citrus peel, sliced into 1/4-inch strips (simmer in plain water for 20-30 minutes before candying step)
2 1/2 cups sugar (plus extra for tossing the candied fruit in)
2 cups water
- cook on medium heat, stirring, until the syrup reaches 230F.

No comments :

Post a Comment

Next Up: Candied Citron

No comments

No comments :

Post a Comment

Best Ever White Chocolate Macadamia Nut Cookies

No comments

Best Ever White Chocolate Macadamia Nut Cookies are the salty-sweet treat that you have been looking for. A simple recipe that comes together quickly will have you making these family favorite cookies all year long.

Click here for Recipe»

No comments :

Post a Comment

Easy Crockpot Sriracha Honey Chicken Wings

No comments

 

Crock Pot Sriracha Honey Wings are so tender the meat falls off the bone and melts in your mouth.  The caramelized sweet and spicy sauce is truly enough to make your taste buds sing!  Made in the slow cooker you won't find an easier recipe!  They just about cook themselves. That makes these an excellent recipe for Christmas eve.

Click here for Recipe»

No comments :

Post a Comment

Sausage Gravy and Biscuit Skillet

No comments

Classic Sausage Gravy and Biscuits can be on your table in just 30 minutes.  This is a one skillet recipe that is sure to make it into your permanent recipe file.  Flavorful saw mill gravy made with sausage and scrumptious biscuits that goes from prep to plate in 30 minutes.
Click here for Recipe»

No comments :

Post a Comment

Crispy Honey-Glazed Ham – Looks, Tastes, and Sounds Like the Holidays

No comments
A great holiday ham glaze needs to have three things; a wonderful flavor, a gorgeous, shiny appearance, and a crispy, crackling crust you can hear across the room. I’m happy to report this easy to make glaze has all those things in abundance.

This honey glaze will work on any size or style of ham, and as long as you keep the mixture quite thick, and caramelize it properly at the end, you will be the proud owner of a magazine cover-quality ham.

As I mention in the video, this was an uncured, fully-cooked, country-style ham, and if you use something similar, I’m recommending you pull it at 130 F. internal temp. Remember, ham is already cooked, so we just want it hot enough to eat. By the way, if you’re using a ham that’s not cooked already, you’re on your own!

The type of ham I used doesn’t contain a lot of added water like most hams in the supermarket, so it’s even more crucial to use a thermometer to achieve the proper temp. The meat has a denser, drier texture, and while the payoff is a superior ham flavor, it can get dry and salty if overcooked.

If you're using a standard ham, you can use the exact same procedure, but maybe go to 140 F., since you have a lot wetter product to work with. I realize many guides say to go to 160-180 F., but I have no idea why.

No matter what ham you use, you’ll need to give the glaze a final caramelizing before it gets anywhere near kale and tiny apples. They say you can crank the oven up to 500 F., or use the broiler, but nothing does a better job than the old blowtorch. If you don’t have one, they’re only $15 at a hardware store, and are an invaluable tool in the kitchen.

So, if a holiday ham is on your menu, I really hope you toss out that packet of who-knows-what, and give this wonderful, crispy honey ham glaze a try. Enjoy!


Enough glaze for a 7-9 pound ham:
1 packed cup light brown sugar
1/4 cup honey
2 tbsp Dijon mustard
2 tbsp rice vinegar (or any vinegar), or enough to make a thick paste
pinch of cayenne
1 1/2 tsp freshly ground black pepper
1/2 tsp Worcestershire sauce
For the water in the roasting pan:
2 whole star anise, and a bunch of whole cloves

- Bake ham at 325 F., glazing every 20 minutes until the internal temp is 130 F. for country-style hams, and 140 F. for regular hams.

No comments :

Post a Comment

19 Chicken Dinners Ready in Just 30 Minutes

No comments
Chicken for dinner and no idea what to do with it?  Here are 19 chicken dinners READY IN 30 MINUTES!  #chicken #recipe #30minutes @SlowRoasted
Now you can finally answer the question, what can I make with chicken?  How many times have you taken a pound of chicken out of the freezer with no idea what you were going to make with it?  I have to admit that has been the case on more than one occasion.  Here are 19 fabulous recipes that go from prep to plate in 30 minutes or less.
Click here for Recipe»

No comments :

Post a Comment

The Extreme Reese's Peanut Butter No-Bake Pie

No comments

Extreme Reese's Peanut Butter No-Bake Pie has an extraordinary pie crust recipe with a special ingredient that will blow your mind, a light and fluffy peanut butter filling and a fully loaded mix of toppings to really make this pie sing it is topped with homemade whipped cream and a generous amount of peanut butter cups, peanuts and chocolate.  This no-bake pie goes from prep to plate in 30 minutes; this is one for the permanent recipe file!

This Peanut Butter No-Bake Pie is a dream come true.  If you could transform your favorite Reese's Peanut Butter Cup into a pie...  This is it! 

Click here for Recipe»

No comments :

Post a Comment

Truffled Cauliflower Gratin – Now 100% Truffle Oil Free

No comments
This cauliflower gratin would typically be “truffled” with truffle oil, but I’ve never been a big fan. Truffle oils are almost always synthetically produced, one-dimensional, and way too overpowering. 

So, in this otherwise humble gratin, we’re going to use another, much more delicious delivery system…truffle pecorino. For less than $10 worth of cheese, I think you can get a much nicer, truer truffle flavor – plus, it’s cheese. By the way, if you know they actually make this cheese with synthetic truffle oil, please keep it to yourself, and don't spoil it for me. 

This stuff is pretty easy to find in fancy grocery stores with decent sized cheese departments, but if you can’t, I’ve seen it online at even better prices.

It’s worth the effort to find, and turns this already great casserole into something truly special, and with side dish season in full swing, I really hope you consider giving this truffled cauliflower gratin a try. Enjoy!


Ingredients for 6-8 Portions
6 tbsp melted butter
1/2 cup all-purpose flour
3 cups milk
1 tsp salt or to taste
pinch of cayenne
pinch of nutmeg
5 to 6 oz wedge of truffle pecorino, grated
1 large head of cauliflower
2 tbsp breadcrumbs
freshly grated Parmigiano Reggiano as needed
1 tbsp extra virgin olive oil
a few fresh chives to garnish

No comments :

Post a Comment

Chipotle's Copycat Barbacoa

No comments
 

Chipotle's famous barbacoa is the Mexican barbecue of my dreams.  With this amazing copycat recipe (made in a crockpot) it can be a reality for you.  Seared beef is slow cooked in a spectacular spicy adobo sauce and combination of flavors that create the perfect moist and tender Mexican shredded beef.

My sister in law treated Chad and I to Chipotle's for lunch about 6 years ago and I have been hooked ever since.  As I have confessed before I love the food at some restaurants, but for so many reasons eating out is completely lost on me.  Over the last few years I have created copycat recipes of Chipotle's Cilantro Lime Rice and Guacamole

Click here for Recipe»

No comments :

Post a Comment

Culinary School in a Box, and Too-Good-to-Eat Christmas Cookies

No comments
My friends at Allrecipes.com have put together a series of online cooking classes, which could make a great gift for the foodies on your list. Whether they admit it or not, we all know your friends and family are envious of your culinary abilities, and secretly wish you’d teach them some of your skills.

Since that’s not going to happen anytime soon (hey, you’re busy, and they can’t afford your rates anyway), why not do the next best thing, and make them learn themselves? With any luck, they’ll practice their “homework” on you. Plus, think of all the time you’ll save wrapping a present.

In case you’re wondering, while I completely stand behind this offering, I'm not personally involved in the course instruction, nor do I directly profit from subscriptions to the school. For more info, head over to cookingschool.allrecipes.com. Enjoy!

Christmas Cookie Decorating Ideas


I’m not much of a cookie guy, and even less of a decorating cookie guy; so, since I’m no help, I thought I’d pass along this great post by Karen Gaudette, called 21 Fun And Creative Cookie Decorating Ideas. Because Christmas.

Ironically, the ultimate goal with this kind of thing is to make a cookie so amazing, so intricate, and so visually arresting, that no one would dare bite into it. “How were the cookies? No idea, they were too nice to eat.” Just imagine. Enjoy!

No comments :

Post a Comment

Ooey Gooey Chocolate Insanity Cake

No comments

Ooey Gooey Chocolate Insanity Cake is a cake to lose your mind over!  A simple recipe, that is the kind of cake that knowing how good it tastes is almost a curse while you are waiting for the cake to cool.  Thus the delicious melty mess of chocolate you see before you.  {{{drool}}}

Our very first summer of The Slow Roasted Italian we shared this fabulous family favorite The Chocolate Insanity Cake.  Now it is affectionately referred to as The Ooey Gooey.  So, why insanity?  It is the kind of cake that knowing how good it tastes is almost a curse while you are waiting for the cake to cool.

Click here for Recipe»

No comments :

Post a Comment

The Cornish Pasty – Going to Fall Down a Mineshaft? This is the Meat Pie For You!

No comments
This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That’s because to make this to its original, and very sturdy specifications, you’re forced to over-mix the dough…a cardinal sin that literally gives pie makers nightmares.

Like any pastry dough, we’re just adding just enough ice water to bring everything together, but unlike classic pie dough, we’re going to knead the mixture for a couple minutes past that point.  Thanks to a little thing called muscle memory, this is not going to be easy for some of you.

Get over it; because once you taste and feel the final product, it will all make sense. The tougher, but not tough dough is the perfect delivery system for the meaty filling. Speaking of which, I went with a fairly traditional version, and provided the recipe below, but this great crust will work with all sorts of stuffings.

You could use cooked meat in these, but part of what makes them so good, is how the raw ingredients cook in their own juices, while encased in the tasty dough. I can’t imagine many things that wouldn’t be great in these.

By the way, this recipe is dedicated to my mother-in-law Peggy, who requested it about five years ago. It was one of her favorite foods growing up, and I’m curious to hear how close I got. I hope you give this easy, and delicious meat pie a try soon. Enjoy!


Ingredients for 4 Cornish pasty

4 cups bread flour (mine weighed in at 1-lb 2-oz)
2 oz (4 tbsp) cold butter
3 oz (6 tbsp) cold lard
1 1/2 tsp salt
about 2/3 to 3/4 cup ice water, or enough to just bring dough together (start with about 1/2 cup, and then drizzle in more as needed)

For the steak filling:
12oz cubed beef skirt steak
1/2 cup diced onions
1 cup diced gold potatoes
1/3 cup diced turnip
1 1/2 tsp salt
1 tsp freshly ground black pepper
pinch of cayenne
2 tbsp butter, cut into 8 thin slices

For the egg wash:
1 large egg, beaten with 1 tsp water

- Bake pasties at 350 F. for about an hour or until browned and bubbly

No comments :

Post a Comment

Perfect Everyday Mashed Potatoes

No comments

Perfect Everyday Mashed Potatoes are perfectly buttery and creamy with the ideal texture and flavor with a special ingredient added to give a little something extra. The perfect side dish that is easy enough to make any night of the week and delicious enough for a special occasion. With make ahead instructions these are the ultimate weekday mashed potatoes!

Click here for Recipe»

No comments :

Post a Comment

Next Up: Cornish Meat Pies

No comments

No comments :

Post a Comment

Best Ever Top 10 Christmas Cookie Recipes

No comments

Looking for fabulous cookie recipes for the holidays?  Look no further, we have compiled our Top 10 All Time Best Ever Christmas Cookie Recipes.

We are getting close to cookie time in my house.  We will be baking and packing up treats for the next week to be delivered to our family, friends and people who have otherwise touched our lives.  We call these our "gratitude baskets".  We started the tradition in 2006 and I can't imagine stopping.  Cooking and baking fills me with love and happiness.  Being able to share that with others by giving homemade gifts is more a present for me.

Click here for Recipe»

No comments :

Post a Comment

10 Minute Peanut Butter Fudge

No comments

Scrumptious Peanut Butter Fudge that comes together in just 10 minutes with 7 ingredients is not a dream.  Its our Easy Peanut Butter Fudge recipe and you will thank me later.

Click here for Recipe»

No comments :

Post a Comment

Pine Cone Cheese Ball – So Good, You’ll Want to Hug a Tree

No comments
Any cheese ball is a welcome addition to a holiday party spread, but when you bring one that looks like a pine cone, you’re talking about a real showstopper. 

The only danger, as I joked about in the intro, would be hurting the feelings of other guests who also decided to bring a cheese ball, sans camouflage. Hey, they’ll just have to raise their game next year.

Obviously, this seasonally appropriate appetizer can be made using any cheese spread, or cheese ball recipe, but if you’re going to use this one, which comes highly recommended, we should talk about the garlic. I love raw garlic, and since I felt a little cold coming on, I decided to be generous with the amount.

For normal people, two cloves might be a little strong here, so fair warning. If you’re a fan of roasted garlic, that would be beautiful in this as well. Also, if you’re a fan of our beer cheese recipe, there’s no way that wouldn’t be perfect too. I really hope you give this easy, delicious, and gorgeous-to-look-at pine cone cheese ball a try soon. Enjoy!


Ingredients for one giant or two normal size pine cone cheese balls:
2 package (8 ounce ea.) cream cheese
4 ounce goat cheese
Salt, pepper and cayenne taste
1/2 to 2 cloves minced garlic, depending on how strong you want it, or roasted garlic cloves to taste
3 tablespoons chopped Italian parsley
2 tablespoons chopped fresh tarragon
1 tablespoon picked fresh thyme leaves
whole almonds as needed

No comments :

Post a Comment

Bacon Monte Cristo Finger Sandwiches

No comments

Easy Bacon Monte Cristo Finger Sandwiches fully loaded with meat and ooey gooey cheese!  Out of this world delish. This is  rockin' simple recipe that will give you more time to spend with your friends and family and less time in the kitchen.

Click here for Recipe»

No comments :

Post a Comment

Next Up: Whole Roasted Pinecones ;-)

No comments

No comments :

Post a Comment

Peppermint Oreo Candy Bark

No comments

Peppermint Oreo Candy Bark is loaded with peppermint and chocolate.  It is cool, creamy and chocolaty with just enough crunch to satisfy all your senses.  This recipe has only 4 ingredients and comes together in just 10 minutes. Perfect for gift giving and last minute treats.

Click here for Recipe»

No comments :

Post a Comment

Ravioli and Sausage Skillet

No comments

Ravioli and Sausage Skillet in 30 Minutes! Loaded with a mind blowing flavor explosion from pasta, cheese, sausage and tomatoes. My meat and potatoes loving husband insisted that this was the meal I serve at our holiday get togethers.  Looking for an easy recipe that makes an impressive holiday dinner in no time?  Ravioli and Sausage Skillet is it!

30 Minutes, one skillet, and enough inactive time to clean the kitchen:  this is perfect. Loaded with a mind blowing flavor explosion from pasta, cheese, sausage and tomatoes. My meat and potatoes loving husband insisted that this was the meal I serve at our holiday get together.  Even though he does not love Italian food he said if all Italian food tasted this good he would eat it every day.

Click here for Recipe»

No comments :

Post a Comment

Ricotta Pie – Call It “Cheesecake” At Your Own Risk

No comments
You would certainly be well within your rights to call this ricotta pie a “cheesecake,’ except then your guests would be expecting cheesecake, and that might cause some problems. 

If you tell me I’m about to get a slice of cheesecake, I’m picturing something tall, dense, sweet, and very rich. Those adjectives are why people order cheesecake in the first place.

That’s why this lighter, less sweet variation is being called a ricotta pie. So much of cooking for people is managing expectations, and a recipe’s name is a big part in that. Moving past semantics, I really enjoyed this cannoli-inspired take on the rustic Italian classic.

I played around with a hybrid pie-dough/cookie crust, with flavors borrowed from a cannoli shell, as well as studded the filling with chocolate and candied orange; also common features of that other ricotta-based dessert. If you don’t want to mess around with my crust, or you’re still trying to do the paleo thing, you can skip that step, and just butter and flour the pan first. Your favorite graham cracker crust will work as well, especially with some ground almonds tossed in.

Regarding the sweetness: Generally, ricotta pies are not very sweet, and contain only about half the sugar of a traditional cheesecake. For this size pie (9-inch), you could use between a 1/4 and 1/2-cup of sugar, depending on your tastes. I used a 1/3-cup, which is perfect for me, but I’m not you, so adjust accordingly. Same goes for the grated citrus, and chocolate. I really hope you give this great ricotta pie a try soon. Enjoy!


Ingredients for 8 portions:
For the crust:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon fine salt
1/2 cup cold butter, cut in chunks
1 large egg
2 tbsp marsala wine
2-3 tablespoons ice water, or enough to form dough
Prebake crust for 15 min at 400 F.

For the filling
3 cups whole-milk ricotta cheese
4 large eggs
2 large egg yolks
1/3 cup sugar
1 1/2 teaspoons vanilla extract, to taste
1 or 2 teaspoons freshly grated lemon and/or orange zest
pinch of salt (not shown!)
2 tbsp semi-sweet chocolate chips, optional
2 tbsp diced candied orange zest, optional

Bake 45 minutes at 350 F., or until just set (160 internal temp)

*I garnished with chopped pistachios, and some  additional orange zest that I tossed with some simple syrup (1/4 cup water and a 1/4 cup sugar brought to a simmer and allowed to cool.)

No comments :

Post a Comment

3 Ingredient Peanut Butter Cookies

No comments

3 Ingredient Peanut Butter Cookies are soft, chewy and packed with peanut butter. This is the recipe that great grandma used to make and I am so excited to share it with you. Just stir scoop and bake. This simple recipe will be ready to go in the oven before it is done preheating!

Everyone has those dishes that you whip up without even thinking about it. You have just been making it so long it is a part of who you are. Maybe you mom and your mom's mom did it the same way and by all rational you assume that everyone makes the same things.  Well apparently this is not true. Shocking, I know. Apparently I have been holding out on you.

Click here for Recipe»

No comments :

Post a Comment

One-Skillet Chicken Pot Pie in 30 Minutes

No comments

Chicken Pot Pie Skillet features chunks of chicken cooked in a scrumptious creamy sauce with corn, carrots and peas.  A secret ingredient in the drop biscuits really take this dish over the top.  One skillet and 30 minutes until dinner.

Chicken pot pies absolutely rank high on my comfort food radar.  But finding the time to dote over the perfect classic chicken pot pie can take hours and to be honest after a long hard day working and taking care of my 3 year old. I do not have the time or patience for that.

What I do have is a never ending desire for fabulous flavorful food in snap!  This skillet hits the mark.  From the time I put the skillet on the stove until the time it was on my plate was a mere 30 minutes.  That I can do!  Definitely the new family favorite.

With a secret ingredient that really takes this dish to the next level and only 30 minutes from prep to plate this will be on your menu again and again.

Click here for Recipe»

No comments :

Post a Comment

Crockpot Pork Chops

No comments

Crockpot Pork Chops are the easiest slow cooker recipe ever. Toss and go. Toss it all in the crockpot and you return to perfectly tender, melt in your mouth pork cooked in the most spectacular sauce.  It is a little sweet, a little spicy, a little barbequey (yes I made that word up) and a lot delicious. Prepped in just 5 minutes.

I know I have been professing my love for my crockpot lately like a teenage girl does her first boyfriend, but I can not help myself. This thing is amazing!  I mean really, the weekend was so busy that I didn't have time to stand in front of the stove for 30 minutes preparing dinner at the end of the day so I tossed in my ingredients and went about my day. When I came back to it, dinner is cooked!?!?

Click here for Recipe»

No comments :

Post a Comment

Cinnabon Cinnamon Rolls Copycat Recipe

No comments
 Cinnabon Cinnamon Roll Copycat Recipe will make you take a second thought, can it really be that good?  A sweetened roll with a thick cinnamon-sugar filling and a cream cheese frosting that you are likely to remember long after the cinnamon roll is gone! #copycat #breakfast #recipe @SlowRoasted

Cinnabon Cinnamon Roll Copycat Recipe will make you take a second thought, can it really be that good?  A sweetened roll with a thick cinnamon-sugar filling and a cream cheese frosting that you are likely to remember long after the cinnamon roll is gone!

Click here for Recipe»

No comments :

Post a Comment

Fesenjan (Duck Stewed with Pomegranate and Walnuts) – Better Later Than Never!

No comments
Sorry for the delay, but if there's anything that deserves the “better late than never” tag, this duck fesenjan is it. A savory stew featuring duck, pomegranate, and walnuts, which is every bit as exotic as it sounds.

Keep in mind, I’m brand-new to Persian food, so this is just my interpretation of the ancient classic. I’m assuming like most similar recipes, every household has their own version, and this kind of thing can be obviously, and easily be tailored to your tastes.

The ingredients are simple and easy to manipulate. If you have trouble finding pomegranate syrup, or pomegranate molasses as it’s sometimes called, check out the online retailers, but you can actually make your own.

If you want to try, check out this recipe from my friend Elise, from Simply Recipes. It takes an hour or so, but its usefulness goes far beyond this duck recipe. By the way, if you're not down with Simply Recipes, you really should be. Elise has an amazing collection of recipes. 

Regarding the duck, I like to sear the meat in a pan, since you'll get faster and deeper browning. The high sides of a Dutch oven can sometimes hold in moisture and you won’t get the same results. As long as you deglaze the pan, nothing is lost.

Other than that, it’s a very straightforward recipe. Just stew everything until the meat is tender, but not totally falling apart; then reduce the sauce until as thick and intensely flavored as you want. I really hope you give this Persian duck stew a try soon. Enjoy!


Ingredients for 8 to 10 Duck Legs or chicken leg quarters, seared in vegetable oil until browned
1 tbsp reserved duck fat
3-4 tbsp olive oil
2 cups diced yellow onion
1 tsp turmeric
1/2 tsp cinnamon
1/8 tsp nutmeg
6 cups chicken broth, or more as need to adjust liquid levels
1/4 cup honey
2/3 cup pomegranate syrup aka molasses
3 cups walnut halves, ground
salt and pepper to taste

No comments :

Post a Comment

Next Up: Fesenjān

No comments
Sorry, but due to a large pot hole and a really small tire, today's Fesenjān video will not air until tomorrow. I think it will be worth the wait. Speaking of waiting, time to call roadside assistance. Stay tuned!


No comments :

Post a Comment

Crockpot Candy

No comments
 Crockpot Candy is the easiest and most impressive homemade candy ever.  A rich chocolaty, peanutty 4 ingredient recipe that you simply toss in the slow cooker, stir a few times and scoop it out.  It doesn't get much easier than that!

Crockpot Candy is the easiest and most impressive homemade candy ever.  A rich chocolaty, peanutty 4 ingredient recipe that you simply toss in the slow cooker, stir a few times and scoop it out.  It doesn't get much easier than that!

I have a thing for peanut clusters, but the thought of melting the chocolate over the stove or in the microwave, only to have it thicken so quickly because it is chilly in the house frustrates me to no end.
Click here for Recipe»

No comments :

Post a Comment