#Stuffed Onion with goat’s cheese and sun dried tomatoes. | Explore Tumblr Posts and Blogs

ncsasp · 1 year

Text

So this is going to be a post about AI. I know that’s a bit of a controversial topic on here so I’m going to start by saying that I hate AI ‘artists’ who steal other people’s works just as much as the next guy, but boy is AI getting good.

Let’s talk about chatGPT.

Most of the people who follow me know that I run the @oneshotcafe blog on here, and one of the things that I do is make the “weekly lunch specials” that is probably the main gimmick of the account. And I’ve actually been running out of ideas recently, I’m grasping at straws. And I was playing around with chatGPT and I’m like “hey, what if chatGPT could make my lunch specials for me?” so on a whim, i type in

Hello ChatGPT. In this conversation I would like you to roleplay as the owner of a cafe in the universe of the video game OneShot. I would like you to generate a list of “Lunch Specials” for use in the cafe themed around the video game OneShot.

And it did not disappoint.

"The Solstice Special" - a sandwich with turkey, cranberry sauce, and stuffing on a soft roll, served with a side of sweet potato fries.

"The World Machine Wrap" - a chicken Caesar wrap with lettuce, Parmesan cheese, and croutons, served with a side of pasta salad.

"The Tower Burger" - a hearty burger with bacon, cheddar cheese, lettuce, tomato, and onion, served with a side of onion rings.

"The Prototype Panini" - a grilled panini with mozzarella cheese, tomato, basil, and balsamic glaze, served with a side of garlic parmesan fries.

"The Barrens Bowl" - a vegan bowl with quinoa, roasted vegetables, chickpeas, and tahini dressing.

"The Refuge Roll" - a sushi roll with tempura shrimp, avocado, cucumber, and spicy mayo.

"The Glen Gourmet Grilled Cheese" - a grilled cheese sandwich with cheddar and Swiss cheese, tomato, and bacon, served with a side of tomato soup.

"The Silverpoint Salad" - a salad with mixed greens, grilled chicken, dried cranberries, goat cheese, and balsamic vinaigrette.

Like, holy shit it makes better recipes than I do.

Anyways, I’m not going to take any ideas from chatGPT directly, but only use it for inspiration. For example, one of the ones it came up with was “Tower Tacos”, but it was a normal taco. It didn’t have any flair themed around the tower. Instead of the “seasoned ground beef, lettuce, tomato, cheese, and sour cream, served with a side of tortilla chips and salsa.” That it came up with, I would say maybe a breakfast taco. My idea would be “ground beef, and scrambled egg.” to be more reminiscent of the tower and the sun at the top. Perhaps with a few more details, but that’s the point.

In my opinion AI is a useful tool when you’re not just copying off of it. The AI is able to come up with good ideas, but they lack the flair of a human being, and the theme. An AI would never be able to think of the idea to theme a drink around reigen once you’ve run out of sans drinks, however it is a good idea tool.

Don’t know what i was trying to get at here by posting this, but i think it’s interesting.

#posting #oneshot game #oneshotgame #ai #long post

9 notes · View notes

allwaysfull · 1 year

Photo

Half-Baked Harvest | Tieghan Gerard

The Basics

Everyday Bread Dough

Everyday Pancake Mix

Everything Bagel Spice

Lemon Basil Pesto

Perfect Pressure Cooker Eggs

No Knead Bread and Pizza Dough

Breakfast & Brunch

Baked Cinnamon Butter Brioche French Toast w Any Fruit Jam

Frico and Polenta Fried Eggs

Buttery Croissant Strata w Spinach and Prosciutto

Egg-in-a-Hole w Tomato and Bacon

Avocado Breakfast Tacos w Crispy Shallots & Chipotle Salsa

Pumpkin Butter Crème Fraîche Pancakes w Whipped Maple Butter

Dad’s Cheesy Eggs

Blueberry Lemon Pull-Apart Bread

Maple-Glazed Cardamom Apple Fritters

Coconut-Banana Muffins

Overnight Cinnamon Roll Bread w Chai Frosting

Appetizers & Sides

Cheesy Poblano & Bacon Quesadilla |Pickled Jalapeño Pineapple Salsa

Ricotta Toast w Honey-Roasted Grapes

Three-Ingredient Blue Cheese Bites

Burrata w Pepperonata and Tomatoes

Herb-and-Garlic Pull-Apart Rolls

Oven-Baked Cajun Fries | Homemade Creole Seasoning

Balsamic Peach and Brie Tart

The Best Pressure Cooker Mashed Potatoes

Cacio e Pepe Brussels Sprouts

Prosciutto-Wrapped Zucchini Bites w Goat Cheese and Thyme

Extra-Smooth Hummus

Maple-Cinnamon Acorn Squash

A Cocktail for Every Season

Pomegranate-Thyme Vodka Spritz

Spicy Strawberry Paloma

Peach Rosé Sangria

Honeycrisp Apple Bourbon Smash

Salad and Soup

Sun-Dried Tomato and Avocado Salad w Chicken

Everything Bagel Salad

Marinated Heirloom Tomato and Nectarine Salad w Garden Herbs

Autumn Harvest Salad

Gingered Thai Steak and Pepper Salad

French Onion Sou[

Creamy Chicken Gnocchi Soup

Broccoli Cheddar Soup

Golden Butternut Squash Soup w Crispy Sage

Salsa Verde and Brown Rice Chicken Tortilla Soup

Butter-Roasted Tomato Soup

Crispy Chicken Khao Soi Noodle Soup

Pizza and Pasta

The Meanest, Greenest Pizza

Sweet and Spicy Pineapple Pizza

Garden Basil Pepperoni Pizza

Harvest Butternut Squash and Apple Pizza

Potato and Burrata Pizza

Three Cheese and Nectarine White Pizza

Spinach and Three-Cheese Stuffed Shells

One-Pot Creamed Corn Bucatini

Spinach and Artichoke Mac-and-Cheese Bake

Penne Alla Vodka Two Ways | Traditional and Pasta Bake

Lemon Basil Pasta w Balsamic Brussels Sprouts

Grown-Up Tomato-Parmesan Pasta

Pumpkin and Sage Lasagna w Fontina

Vegetarian

Black Pepper Buffalo Cauliflower Bites

Hot and Spicy Pot Stickers

Spaghetti Squash Alfredo

Spicy Poblano Tacos w Fried Sesame Halloumi

15-Minute Garlic-Butter Ramen

Mushroom “Cheese Steaks”

Falafel Bowl w Avocado and Lemon Tahini

Moroccan Chickpea and Carrot Tagine

Veggie-Loaded Pad See Ew

Curried Thai Spring Roll Lettuce Wraps | Peanut Sauce

Spicy Potato Shakshuka

Caesar Broccoli w Eggy Fried Toast

Saucy Coconut and Chickpea Curry

One-Pot Herby Buttered Mushrooms and Wild Rice

Poultry and Pork

Walnut-Crusted Chicken w Honey and Brie

Red’s Favorite Schnitzel

Instant Chicken Gumbo

Browned Sage-Butter Chicken Pot Pie

Breaded Lemon Chicken w Burst Cherry Tomatoes

Gingered Apple Pork Chops

Paprika Rubbed “Rotisserie” Chicken

Rosemary Peach Bruschetta Chicken

Chicken Tinga Tacos

Coconut Chicken Tikka Masala

Sage Chicken w Creamy Potatoes

Caroline’s Family’s Chicken Mostaccioli

White Wine-Braised Chicken w Artichokes and Orzo

Kai’s Favorite Sesame Orange Chicken

Quick Filipino Adobo | Coconut Rice

Sun-Dried Tomato Turkey Meatball Bake

Beef and Lamb

Carne Asada Tostadas

Poblano Chili

Spiced Lamb Hummus

Sheet Pan Cuban Steak

Beef Bourguignon

Pomegranate-Braised Short Ribs w Sweet Potato Mash

Thai Basil Beef w Peanut Salsa

Korean Beef w Yum Yum Sauce

Dry-Rubbed Grilled Steak w Garlic-Butter Corn Salad

Baked Coconut-Curry Meatballs

Seafood and Fish

Lemony Halibut and Chickpeas w Farro

Jalapeño Garlic-Butter Shrimp

Parchment-Baked Greek Salmon and Zucchini w Salty Feta

Lobster Tacos w Charred Poblano Cream

Extra-Saucy Coconut Fish Curry w Pomegranate

Slow-Roasted Moroccan Salmon

Browned-Butter Scallops

Jerk Shrimp and Mango Salsa Rice Bowls | The Best Jerk Seasoning

Clams on Toast in Herbed White Wine

Herby Lobster Tagliatelle

Lemon Butter Cod w Orzo and Asparagus

Sesame-Crusted Salmon w Honey-Soy Dressing

Mediterranean Tuna and Focaccia Sandwich

One-Pot Spanish Chorizo, Shrimp, and Rice Pilaf

Dessert

Strawberry Naked Cake

Blackout Chocolate Cake

Coconut Carrot Cake

Easiest Cinnamon-Apple Tarts

Bourbon Peach Pandowdy

Strawberry Pretzel Tart w Whipped Mascarpone

Slice & Bake Snicker-Doodles w Eggnog Frosting

Butter Pecan Bars w Chocolate and Coconut

Chocolate Mousse

Swirled Banana Cake

Chocolate Peanut Blonde Brownie Bars

Chewy Browned-Butter Chocolate Chip Cookies

Fudgy Ice Cream Pretzel Cake

Blackberry Lavender Buckle

Five-Ingredient Hazelnut Brownies

#half-baked harvest #tieghan #gerard #tieghan gerard

1 note · View note

isashopperfirst · 5 years

Text

Cuban Food

We had been warned that Cuba was not a culinary hotspot, largely due to the difficulty of getting things imported. But I have to say, although not great, we did have some memorable meals. The holy trinity of Cuban cooking is the onion, garlic and pepper (capsicum). Chilli is not used to any great extent. We cannot remember seeing one dish that was at all spicey. The Cubans use a lot of root vegetables, such as sweet potatoes, taro and cassava. We had a few different versions of cassava bread and crisps, and taro chips. In traditional places, the soup was a mainstay, based on a chicken stock and a variety of vegetables, thick and filling, and very much a comfort food. Seafood was a common ingredient as you would imagine. At a cooking class outside of Havana we used about eight huge Craytails in one dish. Unfortunately the chef got very excited about giving us all a go at flaming he dish in gallons of rum and the meat was over cooked and a bit rubbery. The other very “Cuban” dish is white rice cooked in the cooking water of black beans. The rice should be as black as the beans. Roast pork is very much a celebration dish in Cuba.

Many of the restaurants were serving a range of Spanish and Italian dishes alongside the Cuban ones. Some of our group were very excited about the chicken palmies in Trinidad. We had a great meal in Havana, and an exceptional two meals in Vinales. All recommended by Danny. An organic farm at Vinales grew all their own produce and served it very traditionally, lots of steamed veggies, salads, black rice, soup, chicken, fish and pork. All of it prepared simply and allowed the ingredients to be the main star. The other Vinales restaurant was called El Olivio. They also sourced organic produce and made their own goats cheeses. I had the cannoli which was stuffed with beef and pork and baked under a layer of goats cheese. We also ordered a salad with actual arugula, goats cheese, dried fruit and nuts. Tomatoes here, like any grown in the sun on the vine until ripe, are a taste sensation. I won’t post many photos of dishes as Len has flooded Facebook with pics of every meal we have eaten.

1 note · View note

frenko1970 · 2 years

Photo

Dinner this Sunday was a farmers omelet on too of two small slices of reduced carbs brown whole grain Bread, toasted to perfection and delicious. I filled the Omelet with cherry tomatoes, a bay carrots, cilantro, Sun dried tomatoes, spring onions, black olives, poblano pepper, and a bit of white fresh goat cheese. Asked in olive oil. With two beaten eggs. After the mixture being naked I took it aside and started drying the egg in a hot saucer, immediately put spread the stuffing on it and covered the pan with a sweet trough lid. Served it with some cucumber slices and some fresh radishes, heaps of freshly ground pepper and sea salt from Bretagne. Bon appétit. (bij Amsterdam Centrum, Noord-Holland, Netherlands) https://www.instagram.com/p/CW0_6BPoPlX/?utm_medium=tumblr

0 notes

bloggerdaisy · 3 years

Text

20 Warming up Winter Menu Ideas

Winter wedding season is a happy season where you can hold the wedding in the holidays. The guest can easily attend the wedding. Also, the winter season has many fresh vegetables and fruits that can be used on the menu.

At the wedding, the food must be delicious. In that case, you have to choose the best wedding catering service in Chennai and serve tasty and creative food. For the winter season wedding, you can have cocktails like hot chocolate, apple cider, tea, and coffee options. It can warm you on a cool day.

The main course can be fresh vegetables and you can have pasta dishes like cheese-stuffed ravioli,slow-roasted vegetables, and golden pastry stuffed with vegetables. The wedding catering service can make ideas for the winter wedding and you can ask for some creative dishes in your wedding.

The desserts can be made with the winter season fruits like apple, strawberry, kiwi, and plum. It can add more taste to the desserts. Now you can see some of the dishes you can add to your winter wedding.

Creamy mushroom soup

Creamy mushroom soup is a delicious soup.

It is one of the hearty ideas for the winter wedding.

You can present it in a bowl with a grilled mushroom topping

Roasted Beetroot salad

Roasted beetroot salad has beautiful color and when you have it on the table it adds more attractiveness.

It is a healthy dish with walnut and garlic.

You can have goat cheese as a topping.

Mushroom Cheese Ravioli

If you have a theme wedding then mushroom cheese ravioli can be a great way.

You can add rosemary and garlic to the dish it can add more flavor.

Have parsley as the topping for the dish.

Hot chocolate with whipped cream

Hot chocolate with whipped cream is a great cocktail drink for a winter wedding.

The children can love to eat the chocolate with whipped cream.

Noodles on a fork

Having some creative food at the wedding can impress the guest.

So have these noodles on the fork in your menu.

Noodles on folk is a bite-sized appetizer.

Crackers with sugared berries

Tasty little bites of crackers are great appetizers

Having a cheese jam with crackers makes the dish more delicious.

You can have the sugared berries as the topping.

Vegan Ravioli with Pumpkin

Vegan ravioli is a cool dish that can be added to your menu.

You can have pumpkin in the ravioli that makes a different taste and make it a creative dish.

Sun-dried tomato pasta with Mushrooms

Tomato sauce gives the pasta a rich taste.

The mushroom can add more flavor to the dish.

You can have creamy goat cheese as a topping.

White Chocolate Tart

For a great dessert at the wedding, you can have a white chocolate tart.

You can have the mint and lime that can add flavor to the tart.

As a topping, you can have the raspberries.

Cream Brulee

Cream Brulee is a warming dessert for the winter wedding.

It can be a delicious dessert.

Potato salad

Potato salad can be liked by all the guests.

You can add radish, sprinkled onion, and various kinds of greenery.

And having a mustard dressing is a more nutritious salad.

Vegetable Pie

The pie that is stuffed with a lot of vegetables has a delicious taste.

You can have carrot, onion, paprika, peppers, and lentils in the pie.

Baked Sweet Potatoes

A usual salad can be changed to a baked sweet potato with chickpeas is a gorgeous idea.

Ratatouille

Ratatouille is a main dish for the wedding.

It is a classic french dish with roasted veggie and greenery.

Soba Noodles

Noodles with snap peas, carrot, ginger, and sesame oil have a nice taste.

It is a vegetarian dish that is healthy to eat.

Red Pepper Pasta

Pasta is a dish that is loved by all guests.

You can have pasta with spinach, garlic, olives, pine nuts, and peppers.

Pretzels

Pretzels can be a nice appetizer for a winter wedding.

You can have it with various kinds of dips.

Roll cakes

Having roll cakes with jam or other different creams is lovely to have.

You can have raspberries, strawberry, and guava flavor creams in the roll cakes as stuffing.

Donuts

Delicious donuts with glazing are a trendy snack.

You can have many flavors as the dipping for the donuts.

Ice cream sandwich

Presenting ice cream in different ways can make children happy.

You can have chocolate chip cookies with ice cream.

Have more flavors in the ice cream.

You can have the above warming up winter menu in your wedding and make your guest happy. Make sure to have delicious and tasty dishes in your winter wedding and make it a memorable day for the guest.

0 notes

jonasmaurer · 4 years

Text

DIY grazing boxes (COVID-friendly appetizer or easy holiday gift)

Sharing my tips on making DIY grazing boxes; they’re like mini cheese boards in a box! This is a perfect COVID-friendly appetizer idea or a nice surprise for something you love. <3

Hi friends! How’s the week going so far? I’m so happy you liked yesterday’s workout – please let me know if you give it a try!

Since I’m officially in the holiday spirit, I wanted to share a fun appetizer idea if you’re planning for Thanksgiving next week or holiday celebrations. Usually in situations like this, I would just make an enormous cheese board for family and friends to share. Since we’re being more cognizant of individual servings/sharing, I thought it would be cool to make individual grazing boxes. It’s like a mini cheese board in a box! Not only is this perfect for holiday entertaining during these strange times, but would also be fun for a movie night, picnic at the park, or a switch-up from cookie boxes as gifts during the holidays.

DIY grazing boxes (COVID-friendly appetizer or easy holiday gift)

Cheese board in a box

This DIY grazing boxes are super easy to put together and you can customize them depending on preferences and what you find at the market. For example, I love non-dairy cheese and will always include them in my cheese boards, but that might not be everyone’s cup of tea.

These little beauties are portable, can be made in advance, and are pretty dang awesome with a glass of your favorite wine. Since I made extras to take photos for the blog, I had so much fun surprising some friends with grazing boxes and a bottle of wine.

*Note: if you wanted to make them even smaller, you could put them in little Mason jars. JAR-ceuterie is a thing, and I’m so here for it.

How to make a cheese board

I feel like they can be intimidating because there are so many beautiful cheese boards out there, but my top tip is to make these often. You’ll get the hang out of how certain ingredients go together, how you like to plate or stack various options. Make sure to have a mix of meats, cheeses (different textures and at least one *fun* or different cheese), and different textures and flavor profiles.

* = from Trader Joe’s

My favorite cheese board ingredients

Meats: salami, sopressata, prosciutto, pepperoni

Cheeses: *Unexpected cheddar, Midnight Moon cheese, brie, parmesan, smoked gouda, *blueberry goat cheese, *caramelized onion cheddar, mozzarella

Briney: kalamata olives, green olives, castelvetrano olives, cornichons, olive tapenade, Dijon mustard

Salty: marcona almonds (the rosemary ones from Trader Joe’s are amazing), sun-dried tomatoes, grilled marinated artichokes, pistachios

Sweet: sliced apples, berries, persimmon, pear, grapes, pomegranates, hot and sweet pepper jelly, raspberry preserves, honeycomb, dried apricots, figs, medjool dates, chocolate chips, kiwi

Crunchy: nuts or trail mix, butter crackers, cheese sticks, *raisin rosemary crisps, flatbread, *Everything but the Bagel crackers, savory round crackers, crispbread

Extra touches: sprigs of fresh herbs (mint, rosemary, and thyme are lovely), pomegranate arils, super thin dried citrus slices, or edible flowers

To make my full-sized cheese board, I make piles of each ingredient, starting with the meat and cheeses. I fill in the empty spots with the remaining ingredients in piles so it looks neat. Finally, I add any finishing touches for aesthetics. For these boxes, I did the same thing!

It was REALLY tempting to use a ton of ingredients like I usually do, but the boxes were small and I didn’t want it to be too busy. In the end I decided on salami, pepperoni sticks, different crackers, raspberries, garlic-stuffed olives, cornichons, blueberry goat cheese, Unexpected cheddar, Chardonnay cheese, dried orange zest cranberries, and honeycomb.

I tied them up with a little twine, cinnamon stick and rosemary, and boom. Cute, portable, grazing boxes!

(Note: we had one left over and it was just as great the next day!! I just wouldn’t put the crackers next to anything that would make them soggy if you’re going to make these in advance, or just add the crackers right before serving.)

I used these 6×6 boxes from Amazon, but might try making some in 8×8 boxes and use tiny plastic cups for the dips and sauces instead of the glass or wooden bowls I use for full-sized boards.

So, tell me friends: What are you making for Thanksgiving this year? Any edible gifts you love to make for others? We always make different cookies, but might be doing more of these grazing boxes and wine instead.

Gina

The post DIY grazing boxes (COVID-friendly appetizer or easy holiday gift) appeared first on The Fitnessista.

DIY grazing boxes (COVID-friendly appetizer or easy holiday gift) published first on https://olimpsportnutritionde.tumblr.com/

0 notes

ama-accountability · 5 years

Text

“If you've been to a grocery store's dairy aisle lately, you've probably picked up on the fact that Greek yogurt is becoming pretty darn popular. At Greatist, we think this stardom is well earned: We consider the stuff a superfood thanks to its high protein and probiotic content. But frankly, we’re getting a little sick of the classic Greek yogurt and granola combo that’s been a staple of our breakfasts since who-knows-when. So we’ve rounded up 51 healthy recipes from around the web that use Greek yogurt in surprising, delicious ways — and not just for breakfast (okay, we’ve got some breakfast recipes too — but we guarantee that they’re equally surprising).

Breakfast

51 Healthy Greek Yogurt Recipes for Any Meal Photo: Recipe Girl

1. Greek Yogurt Pancakes

These pancakes aren’t only beautiful; they’re also loaded with protein and antioxidant-rich blueberries — and not much else. To increase the health “oomph” even more, substitute in whole-wheat pastry flour.

2. Eggs Florentine with Sun-Dried Tomato Pesto

Olive oil provides some healthy fats, spinach adds iron and calcium, and sun-dried tomato pesto and pepper add a zap of flavor to these creamy, protein rich eggs Florentine.

3. Yogurt Breakfast Bowl

This ain’t no ordinary breakfast yogurt. Curry powder, cilantro, and honey add unique flavor to this yogurt bowl, which is packed not only with granola (choose whole-grain and low-sugar options if you’re so inclined) but also with loads and loads of vitamin-rich fruit.

4. Breakfast Berry Enchiladas

Fill a whole-wheat tortilla with heaping spoonfuls of berries and Greek yogurt, add in flavorful seasonings such as super healthy cinnamon and nutmeg. Superfood almonds top off this concoction with a dash of protein, healthy fat, and fiber.

5. Scandinavian Eggs Benedict with Yogurt Sauce

Research suggests that a protein-rich breakfast is the best breakfast, and this meal delivers: Salmon and poached egg top a whole-wheat English muffin, then get smothered in a lighter version of Hollandaise sauce using Greek yogurt and fresh herbs and spices to pack a flavorful punch.

6. Lightened-Up Blueberry Lemon Greek Yogurt Bread

Two large eggs and Greek yogurt pack a protein punch, while a heaping cup of fresh blueberries infuses this moist, delicious bread with a whole bunch of vitamins and antioxidants.

7. Apple Pie Parfait

These pretty little delights are full of protein, thanks to Greek yogurt and quinoa, along with superfoods apple and cinnamon and heart-healthy walnuts.

Main Dishes

51 Healthy Greek Yogurt Recipes for Any Meal Photo: Ezra Poundcake

8. Pasta with Zucchini, Tomatoes, and Creamy Lemon-Yogurt Sauce

This colorful bowl of pasta uses whole-wheat linguine, protein-rich Greek yogurt, and hearty doses of zucchini, tomatoes, and garlic, which is packed with vitamins C and B6 and manganese.

9. Broccoli Cheddar Twice Baked Potatoes with Greek Yogurt

Take a plain ‘ol baked potato up about six notches with the addition of Greek yogurt (a healthier alternative to sour cream) and 2 cups of broccoli, which contributes Vitamin C, fiber, and folate.

10. Skinny Greek Yogurt Chicken

The recipe promises that this chicken will “melt in your mouth,” and we don’t doubt it. Greek yogurt and just half a cup of grated parmesan cheese add protein and a creamy texture, while garlic powder and freshly ground black pepper make the flavor pop.

11. Healthy Mac and Cheese

This lighter take on a childhood classic uses whole wheat macaroni, a whole bunch of onions and garlic, and spicy cayenne pepper, which contains a compound that may help boost metabolism. The recipe calls for much less cheese than the traditional style, but don’t worry — it still tastes plenty creamy thanks to our dear friend Greek yogurt.

12. Roasted Eggplant and Tomatoes with Tangy Cucumbers and Yogurt

This fancy, colorful dish is chock full of good-for-you ingredients, including eggplants, cherry tomatoes, cucumbers, shallots, olive oil, Greek yogurt, rosemary, and pine nuts. It’s light, but hearty enough for a filling lunch.

13. Blackened Chicken Breast over Cilantro Lime Quinoa

In the mood for something fancy? Whip up these flavorful, protein rich chicken breasts and lay them over a bed of cilantro and quinoa. Top with a puree of Greek yogurt, avocado, cilantro, and some lemon juice, and you’ve got a meal sure to dazzle dinner guests.

14. Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

“Yogurt-marinated chicken kebabs” might not sound tasty, but we’re pretty sure this recipe will change your mind. Chicken and Greek yogurt add a whole heap of protein, while olive oil contributes healthy fats, garlic ratchets up the nutrient profile, and spicy seasonings pack a wallop of flavor.

15. Cheesy Chicken Quesadillas

For a healthier take on creamy, delicious quesadillas, swap in whole-wheat tortillas, a whole bunch of veggies, and some good-for-you cumin. Top with salsa and Greek yogurt (instead of sour cream), and enjoy.

16. Sriracha-Roasted Chickpeas & Cauliflower with Pickled Mustard Seeds

We’re big fans of Sriracha here at Greatist, and this recipe has just given us another reason to embrace the spicy paste. Chickpeas add protein and fiber, superfood cauliflower packs vitamin C and phytochemicals, olive oil adds some healthy fats, and Greek yogurt helps balance out the heat while adding even more protein.

17. Roasted Eggplant Salad with Saffron Yogurt

We couldn’t find something wrong with this recipe if we tried. Eggplants, olive oil, saffron, Greek yogurt, black pepper, basil leaves, and pine nuts are all that’s required, and they’re all good with us!

18. Steak Salad with Chive-Yogurt Dressing

This hearty salad calls on Greek yogurt, lemon juice, and just a tiny bit of mayonnaise to make a light, flavorful dressing that complements the steak’s rustic flavor.

Soups, Salads, and Sides

51 Healthy Greek Yogurt Recipes for Any Meal Photo: The Faux Martha

19. Garlic-Yogurt Mashed Potatoes

This healthier take on a classic dinner table staple uses only two tablespoons of butter and — it gets the rest of its protein and (healthy) fats from Greek yogurt and olive oil. Garlic, sea salt, and freshly cracked black pepper add flavor.

20. Creamy Tomato Orzo Soup

This hearty vegetarian soup is stuffed with Orzo pasta, onions, tomatoes, garlic, basil, red pepper flakes, and (you guessed it) Greek yogurt. Perfect alongside a whole-grain grilled cheese sandwich!

21. Spicy Chopped Chicken Salad

This filling salad is chock-full of protein thanks to chicken, Greek yogurt, and fiber-rich chickpeas. It’s also jam-packed with vitamin-rich produce (including cucumbers, tomatoes, romaine lettuce, and onions) and flavor-rich spices such as ancho chile powder and cayenne pepper.

22. Butternut Squash Soup

This creamy, low-sugar, flavorful soup is stuffed to the gills with produce (including celery, squash, leeks, and shallots) and seasonings (including garlic, black pepper, lime juice, and cilantro). A quarter cup of Greek yogurt adds protein and a smooth, delicious texture.

23. Greek Yogurt Egg Salad

Just in time for potlucks: This healthier take on egg salad replaces mayonnaise with protein-rich Greek yogurt and adds in celery and onions for at least a partial serving of veggies.

24. Creamy Mashed Cauliflower

Don’t be fooled: These are no ordinary mashed potatoes. Instead, it’s cauliflower! But when you smother it in Greek yogurt, a little bit of butter and cheese, and some garlic, shallots, and scallions, we bet you won’t miss the original variety.

25. Greek Yogurt Chicken Salad

This healthier take on chicken salad replaces mayo with Greek yogurt and adds in a whole bunch of produce (including celery, grapes, and apples) for a vitamin kick. A sprinkle of walnuts adds some healthy fats. Eat the salad on its own as a side or roll it up in a whole-wheat tortilla for a filling lunch.

26. Smoky Deviled Eggs with Greek Yogurt

There’s no need to balk at having seconds: These deviled eggs skip the mayo and go straight to the Greek yogurt (we’re sensing a trend here…). Sun-dried tomatoes add a flavorful twist to this springtime classic.

27. Spicy Tuna Salad with Greek Yogurt

You’ve been warned: This recipe means spicy. Three tablespoons of jalapenos ratchet up the heat while tuna and Greek yogurt add a heap of protein and chopped onion, salt, and pepper bring on the flavor.

28. Creamy, Lighter Macaroni Salad

Surprise! This healthier take on macaroni salad subs out almost all of the mayo in favor of Greek yogurt. Celery, radishes, and lemon juice add light crunch and flavor to the dish, while hard-cooked eggs add even more protein. For an even healthier option, sub in whole-wheat macaroni.

29. Lemony Roasted Potato Salad

Speaking of remaking classic potluck dishes: This light, citrusy take on potato salad uses Greek yogurt, olive oil, and fresh mint to add so much flavor and creaminess that you won’t miss the mayo.

30. Cucumber, Fennel & Roasted Potato Salad with Parsleyed Yogurt

Check out this recipe for an even fancier take on classic potato salad. Modeled after Mediterranean-style food, this salad draws on loads of produce including green beans, celery, cucumber, red onions, and fennel. Light (but sour) lemon juice is balanced out by Greek yogurt’s smooth texture.

31. Stuffed Grape Leaves

These beauties are remarkably simple (provided you know where to get some ground goat meat). Combine the meat with onions, garlic, sweet corn, and roast pepper sauce, then wrap ‘em up in giant grape leaves for a delicious, hearty side. (Of course, if goat isn’t available, you can use beef, chicken, lamb, or pork instead!).

32. Greek Yogurt Dinner Rolls

These airy, low-sugar rolls are made with whole-wheat flour and just a touch of honey or agave. Greek yogurt adds a unique buttery texture.

33. Greek Yogurt Biscuits

These scrumptious biscuits use just a tiny bit of sugar and no butter at all thanks to Greek yogurt. For an even healthier take, swap out regular all-purpose flour in favor of a whole-wheat variety.

Dips

51 Healthy Greek Yogurt Recipes for Any Meal Photo: So Let's Hang Out

34. Kale, Spinach, and Artichoke Dip with Greek Yogurt

This delicious (and delicious-sounding) artichoke dip is already so full of veggies that we’re tempted to suggest eating it with a spoon. Superfoods kale and spinach combine with carrots, red onion, artichoke hearts, and garlic in a hearty Greek yogurt base.

35. Chocolate Chocolate Chip Yogurt Dip

Yup, you read that right: This fruit dip is full of creamy, chocolately richness (but still relatively low on sugar) thanks to unsweetened cocoa powder, a small handful of chocolate chips, vanilla extract, just one tablespoon of maple syrup, and (of course) Greek yogurt.

36. Creamy Avocado Yogurt Dip

Guacamole, meet Greek yogurt. This creamy, delectable dish is full of protein, healthy fats (thanks to our favorite superfood, avocado), garlic, and loads of flavorful seasonings, including cilantro, lime juice, and cumin.

37. Beet Tzatziki

No yogurt recipe roundup would be complete without mention of tzatziki. This recipe adds a quirky twist with the addition of colorful beets. The rest of the ingredients — garlic, lemon juice, Greek yogurt, parsley, ground pepper, and srirarcha add flavor and a spicy kick.

38. Raspberry Dip

This sweet, simple raspberry dip is incredibly simple to make: Just combine Greek yogurt with raspberries and a touch of sugar, and voila! Time to get dipping.

39. Dilly Snack Dip

This healthier take on veggie dip uses Greek yogurt, heart-healthy walnuts, minced garlic, and some fresh, chopped dill. Serve with sliced fresh veggies or whole-wheat pita triangles.

40. Apple Dip

This hearty, delicious apple dip is full of Greek yogurt, peanut butter (for even more creaminess), honey, and cinnamon. It almost qualifies as dessert!

Sweets

51 Healthy Greek Yogurt Recipes for Any Meal Photo: Happyolks

41. Lemon Tart with Rosemary Crust

This wholesome, delicious tart uses Greek yogurt to cut down on sugar and butter. The simple spelt flour crust is infused with rosemary and just a hint of sugar, while the filling gets light, citrusy tartness from the juice and zest of lemons.

42. Cookie Dough Greek Yogurt

The “recipe” is absurdly easy, and pretty darn healthy (especially for a dessert!): Just open up an individually sized container of plain Greek yogurt, add ¼ teaspoon vanilla, a pinch of sea salt, your favorite nut butter and sweetener (such as maple syrup or honey), and a tablespoon of mini chocolate chips. Swirl it all together and nom on down.

43. Baked Pears with Maple Greek Yogurt and Granola

This sweet little dish gets its sweetness from pears, apples (a superfood in our book), and a dash of honey and maple syrup. Add Greek yogurt, half a cup of granola, and a sprinkle of chopped walnuts, and you’ve got a “dessert” fit for breakfast.

44. Homemade Frozen Greek Yogurt

Make-your-own frozen yogurt? Yup, it’s easy. Just combine water, sugar, egg whites, Greek yogurt, and some vanilla extract, freeze, and enjoy.

45. Greek Yogurt Brulee

This pretty dessert is simple and way low in sugar: Just combine Greek yogurt, a little honey, and only two tablespoons of sugar, then top them with almonds and fresh fruit. Bonus: You get to use a torch!

46. Greek Yogurt Banana Bread

This creamy, low-sugar take on a bread classic is as tasty as it is pretty to look at. Whole-wheat flour, bananas, and healthy fat-rich walnuts all add to the health factor.

47. Chocolate Chip Banana Bread Made with Greek Yogurt

For an even sweeter take on banana bread, try this recipe — featuring chocolate! And it remains pretty healthy thanks to whole-wheat pastry flour, naturally sweet bananas, and Greek yogurt (which cuts down on sugar).

48. Greek Yogurt Cheesecake

We dare you to look at the picture for this recipe without salivating. Once you see how delicious it looks, you might be surprised to learn that it’s made with Greek yogurt, tofu (!), lemon juice, vanilla extract, a natural sweetener (such as agave or maple syrup), and arrowroot flour or corn starch — and that’s it! The result is a creamy, protein-rich, delectable treat.

49. Greek Yogurt Frosting

This healthier take on cake and cupcake frosting is incredibly easy: Just whisk together Greek yogurt, vanilla extract, and half a cup of powdered sugar for a much less sugary (but still delicious) frosting.

50. Greek Yogurt Chocolate Mousse

Oh man does this look good. Antioxidant-rich dark chocolate combines with milk, just a hint of sugar, Greek yogurt and (bonus!) an optional tablespoon of Amaretto or Grand Marnier. The result is creamy, melt-in-your-mouth, chocolatey goodness.

51. Greek Yogurt Pound Cake

This light, creamy pound cake gets its texture from Greek yogurt and its flavor from vanilla extract, nutmeg, and cinnamon. Sub in whole -heat flour for an extra healthy kick.”

#Greek yogurt #recipe

0 notes

carolcooks2 · 2 years

Text

Smorgasbord Health Column – Food Therapy Rewind – The pungent defenders Onions and Garlic by Sally Cronin

There are certain foods that bring more than taste to your diet, rich in nutrients and energy they are worth including in your weekly shopping. Food therapy is a broad term for the benefits to the body of a healthy, varied and nutritional diet of fresh foods. Most of us walk through the fresh produce departments of our supermarkets without really paying much attention to the individual fruits…

View On WordPress

#Onions and Garlic #Baked garlic and shallots with sherry.#blogging #Fried Onions #Pickled Garlic #Pork Belly in Onion Sauce #Stuffed Onion with goat’s cheese and sun dried tomatoes.

0 notes

allwaysfull · 1 year

Photo

AThe Best of Gourmet 2006: The World At Your Table

Sketches of Spain: A Tapas Dinner Party

Salt Cod in Tomato Garlic Confit

Roasted Peppers w Boquerones

Chicken Empanada w Chorizo, Raisins and Olives

Rich Beef Broth w Carrot

Short Rib Terrine

Hot Pepper and Garlic Shrimp

Minted Eggplant

Cauliflower w Serrano Ham and Tomato

Potatoes w Peppers and Chorizo

Assorted Spanish Olives and Cheeses

Dried Figs /Red Wine w Mahón Cheese Ice Cream/Sherry Vinegar Syrup

Pumpkin Seed Brittle

Super Samba: The Flavors of Brazil

Caipirinhas

Shrimp and Black-Eyed Pea “Croquettes”

Calabaza, Corn, and Coconut Soup

Roasted Racks of Lamb w Maagueta Pepper and Farofa Crust

Brazilian-Style Collard Greens

Yuca Gratin

Caramel Coffee Meringues

Chez Nous: A Bistro Dinner in Paris

Salmon and Scallop Terrine w Friséé Salad

Braised Rabbit w Grainy Mustard Sauce

French Lentils w Carrots and Pearl Onions

Prune Armagnac Sorbet

Orange Corkscrew Tuiles

Rewriting the Classics: Easter Dinner in London

Asparagus Custard Tart

Bibb and Tarragon Salad

Mustard Fennel Pork Loin w Cumberland Pan Sauce

Pork Cracklings

Roasted Potatoes w Lemon Salt

Smashed Peas w Mint Butter

Pistachio Rhubarb Trifle

Dinner at Moro: A Spanish-Moroccan Feast | Samuel and Samantha Clark

Grilled Endive w Sherry Vinegar and Ham

Roasted Whole Sea Bass w Pistachio Sauce

Winter Tabbouleh

Dates w Coffee and Cardamom

La Dolce Via: Al Fresco Dining Sicilian-Style

Sweet and Sour Eggplant

Chickpea Fritters

Roasted Red Bell Peppers

Baby Octopus Salad

Fresh Mozzarella

Provolone

Pecorino Romano

Fresh Ricotta

Soppressata

Capocollo

Prosciutto

Sicilian Cured Olives

Rustic Italian Bread

Macaroni and Eggplant

Veal Involtini

Sicilian Salad

Sautéd Escarole

Grilled Oyster Mushrooms

Strawberries w Marsala

Sicilian Cannoli

Passion Pink: A Modern Mexican Dinner

Chile-Dusted Oranges, Jicama, and Cucumber

Black-Bean-Stuffed Plantain Croquettes w Tomato Sauce

Veracruz-Style Shrimp over Tortillas in Pumpkin Seed Sauce

Guanabana Sorbet w Mango Lime Coulis

Masala Magic: A Casual Dinner in Southern India

Chicken and Green Bean Coconut Curry

Basmati Rice

Carrot Pachadi

Watermelon w Fennel Salt

Street Food: Favorite Snacks from our Travels

Jamaican Hot Pepper Shrimp

Beef Pot Stickers

Yakitori

Grilled White Cheese w Oregano Oil

Warm Peanut Salad

Passion-Fruit Nieve

Belgian Fries w Sauce Andalouse

Turkish Lamb Kebabs

Butter Mochi

Orange Crush: A Wintry Dinner Featuring Clementines

Clementine, Olive, and Endive Salad

Glazed Duck w Clementine Sauce

Wild Rice and Bulgar w Braised Vegetables

Chocolate Tart w Candied Clementine Peel

Fresh: An Early Spring Dinner

Artichokes Braised w Garlic and Thyme

Anchovy and rosemary Roasted Lamb w Salsa Verde

Roasted Fennel and Baby Carrots

Souffléed Gnocchi

Chiffonade of Romaine and Bibb Lettuces

Apricot Almond Layer Cake

In Bloom: Lunch Among The Lilacs

Dandelion Salad w Lardons and Goat Cheese Phyllo Blossoms

Wild Salmon/Pearl Couscous/Slow-Roasted Tomatoes/Lem Oregano Oil

Blackberry Buttermilk Panna Cottas w Compote

Cool and Bright: Dinner In a Tranquil Garden

Chive and Pine Nut Dip w Sourdough Toasts

Horseradish-Crusted Beef Tenderloin

Bloody Mary Aspic

Potatoes and Haricots Verts w Vinaigrette

Passion-Fruit Meringue Tart

Easy Living: A Lakeside Grilled Supper

Crab Salad w Wonton Crisps and Lime

Grilled Cornish Hens w Coconut Curry Sauce

Pickled Napa Cabbage, Carrots, and Snow Peas

Jasmine Rice w Peanuts and Scallions

Grilled Coconut Pound-Cake Sundaes w Tropical Fruit

Beginning to See The Light: Brunch Alfresco

Mango Mint Sparklers

Smoked-Salmon Quesadillas w Warm Tomatoes and Arugula

Cherry-Apricot Yogurt Sundaes

Maple Granola Brittle

Plateful of Summer: Dining Waterside

Chilled Zucchini Soup

London Broil w Soy Citrus Mayonaise

Summer Tomatoes

Lemon Sun Cakes w Berries and Cream

Dinner Gets Crackin’: Feasting on Crab

Radishes w Triple-Créme Cheese

Steamed Blue Crabs w Black Ginger Dipping Sauce

Herb-Pressed Corn

Farmer Market Greens

Warm Skillet Sour Cherries w Vanilla Ice Cream

Twilight Zone: A Cocktail Party on the Beach

Jealous Marys

Grilled Beef, Chicken, Shrimp, and Mushroom Skewers

Assorted Vegetables

Anchovy Mayonnaise, Cilantro Chutney, and Romesco Sauce

Strawberries w Port

License To Chill: Cool Food For a Hot Night

Arctic Char Grarvlaks w Cucumber Jelly

Lobster Salad w Glass Noodles and Jicama

Ice-Wine Sorbet w White Peaches

In The Mood: An Intimate Dinner For Two

Fever Cocktails

Smoky Peanuts

Oysters w Champagne-Vinegar Mignonnette

Skate w Wild Mushrooms in Pearl Sauce

Chocolate Mink

A Little Bit Country: Barn Dinner

Deviled Eggs

Cucumber and Tomato Salad w Buttermilk Dressing

Garlicky Fried Chicken

Yellow Squash Casserole

Slow-Cooked Collard Greens

Skillet Corn w Bacon and Onion

Blackberry Peach Cobbler

Chocolate Whiskey Bundt Cake

A New Tradition: A Rustic Thanksgiving With Vegetarian Choices

Edamame Dip w Crudités

Chestnut Soup w Sourdough Sage Croutons

Miso-Rubbed Turkey w Turkey Gravy

Persimmon Cranberry Sauce

Chickpea, Eggplant, and Tomato Tarts

Rustic Porcini Onion Stuffing

Celery and Jicama Sauté

Sweet-Potato Brûlée

Brown Butter and Scallion Mashed Potatoes

Apple Tarts w Vanilla Ice Cream

Honey Pecan Tart w Chocolate Glaze

A Midday Feast: An Easygoing Thanksgiving Brunch

Corn Custard w Chorizo and Mushrooms

Green Leaf Lettuce, Pomegranate, and Almond Salad

Orange Cinnamon Sweet Rolls w Orange Butter

Pineapple Tangerine Batido

Cafe De Olla

Christmas Present: A Very Special Yuletide Dinner

Mussels w Tarragon Celery Vinaigrette

Crown Roast of Pork with Onion and Bread-Crumb Stuffing

Cranberry Horseradish Sauce

Potato and Lardon Casserole

Frenched Green Beans

Hazelnut Paris-Brest

Poached Oranges w Candied Zest and Ginger

All Aglow: Relaxed Holiday Buffet

Crisp Pickled Vegetables

Smoked-Trout Spread

Pasta and Chicken Gratin

Bitter Green Salad w Roasted Pears

Broccolini with Lemon Oil

Chock-Full Blondie Squares

Eggnog Ice Cream

The Recipe Compendium: Appetizers/Dips and Spreads

Asparagus Cigars

Chicken and Cilantro Bits

Orange Soy Baby Back Ribs

Tuna and Caper Brandade Crostini

Crostini

Stuffed Eggs w Goat Cheese and Dill

Cheddar Red Pepper, and Horseradish Spread

Ham and Cheese Spread

Lebneh w Sesame and Herbs

The Recipe Compendium: First Courses

Grilled Zucchini and Tomatoes w Feta Sauce

Beer-Battered Asparagus

Avocado Mousse w Papaya Tomato Relish

White Fish Terrine w Salmon Roe and Dill

Steamed Clams w Bacon, Tomato, and Spinach

Grilled Eggplant Sticks w Tomato and Feta

The Recipe Compendium: Breads

Oatmeal Wheat Bread

Oatmeal Scones

Cheddar Dill Biscuits

Cinnamon Sugar Biscuits

Linzer Muffins

Bacon Corn Muffins

The Recipe Compendium: Soups

Chilled Carrot Honey Soup

Peach and Tomato Gazpacho

Barley Soup w Duck Confit and Root Vegetables

Cream of Barley Soup w Dill

Cauliflower Soup w Almonds

Tawianese Beef Noodle Soup

Asian Dumpling Soup

Herbed Bean and Pasta Soup

Lemony Lentil Soup w Cilantro

Cheddar Beer Soup

Curried Pumpkin Soup

The Recipe Compendium: Fish and Shellfish

Flounder w Champagne Grapes

Flounder in Jalapeño Cream

Fish w Curried Cucumber Tomato Water and Tomato Herb Salad

Catfish Spicy Tomato Sauce

Peanut-Crusted Trout w Pineapple Cilantro Relish

Fish Tacos

Broiled Salmon w Citrus Yogurt Sauce

Salmon w Endive, Dill, and Cream

Broiled Mackerel w Ginger and Garlic

Mahimahi w Brown Sugar Soy Glaze

Mussels Lager

Mussels w Tomato Broth

Tomato Sauce

Sea Scallops w Mushrooms and Sherry

Green Curry Shrimp w Noodles

Shrimp and Tasso Gumbo

Shrimp Curry

Shrimp and Avocado in Tamarind Sauce

The Recipe Compendium: Meats

Broiled Steak w Horseradish Cream

Filets Mignons w Orange Fennel Crust

Sunday Rib Roast

Boeuf À La Mode

Rib-Eye Steak w Warm Tomato Corn Salad

Beef Pinwheels w Arugula Salad

Skirt Steak w Red-Wine Sauce

Stout-Braised Short Ribs

Meatloaf

Chipotle Burgers

Grilled Jerk Pork w Curried Peach Relish

BBQ Pork Tenderloin

Orange-Soy Braised Pork Ribs

Pork Chops w Mustard Sauce

Vietnamese Caramelized Grilled Pork

Stir-Fried Pork and Napa Cabbage

Italian Sausage w Red Grapes

Grilled Italian Sausage w Warm Pepper and Onion Salad

Potato-and-Chorizo-Stuffed Ancho Chiles

Rosemary Lamb Chops w Swiss Chard and Balsamic Syrup

Turkish-Style Lamb Burgers w Walnut Sauce

Lamb and Polenta “Lasagne”

The Recipe Compendium: Poultry

Pan-Seared Chicken w Tarragon Butter Sauce

Roast Chicken Dinner

Roast Chicken and Asparagus

Grilled Lemon Chicken

Apricot Chicken w Almonds

Sweet-and-Sour Chicken Thighs w Carrots

Chili and Honey Chicken Legs

Braised Chicken w Apples and Sage

Chicken w Chilaquiles and Salsa Verde

Duck Breasts w Sweet Cherry Sauce

The Simplest Roast Turkey

Turkey Giblet Stock

Turkey Giblet Gravy

Turkey Jambalaya

The Recipe Compendium: Breakfast, Brunch, and Sandwiches

Multigrain Toasts w Scrambled Eggs and Canadian Bacon

Zucchini, Bacon, and Gruyere Quiche

Arugula and Fontina Frittata

Poached Eggs w Tomato Cilantro Sauce

Tomato and Cheddar Soufflés

Belgian Buttermilk Waffles w Glazed Bananas

Griddle Cakes w Marmalade and Clotted Cream

Browned Onion Kugels

Spiced Beef and Onion Pitas w Parsley Sauce

Grilled Cheddar and Bacon Sandwiches w Mango Chutney

Roast Beef and Watercress Wraps w Anchovy Rosemary Mayonnaise

Grilled Monterey Jack and Corn Quesadillas

Pasta and Grains

Pasta Shells w Summer Vegetable Sauce

Linguine w White Clam Sauce

Cavatappi w Butternut Squash

Red Wine Spaghetti w Broccoli

Whole Wheat Spaghetti w Broccoli, Chickpeas, and Garlic

Couscous w Spiced Zucchini

Penne Rigate w Mixed Greens and Pine Nuts

Macarornes Con Crema Y Queso

Acini Di Pepe w Spinach and Feta

Tagliatelle w Chestnuts, Pancetta, and Sage

Savory Farro Tart

Butternut Squash Polenta

Cumin Herb Rice Pilaf

Cinnamon-Spiced Rice

Bulgar, Apricot, and Pine Nut Dressing

Polenta and Sausage Stuffing

Louisiana Shrimp Rice Dressing

Vegetables

Asparagus w Olive and Orange Butter

Kale w Garlic and Bacon

Green Beans w Lemon and Pine Nuts

Brussels Sprouts w Chestnuts

Southwestern Succotash

Roasted Corn w Chipotle Mayonnaise

Scallion Cornmeal Fritters

Wilted Cabbage w Mustard and Horseradish

Peas w Bacon and Dill

Curried Okra w Chickpeas and Tomatoes

Roasted Potato Wedges w Rosemary Butter

Bubble and Squeak

Fried Potatoes w Oregano and Parmesan

Balsamic Roasted Potato Wedges

Potato and Blue Cheese Gratin

Swiss Chard w Raisins and Pine Nuts

Roasted Sweet Potatoes w Lime Syrup and Chives

Sweet-Potato Purée w Smoked Paprika

Tomato Bread Pudding

Butternut Squash w Shallots and Sage

Salads

Melon, Zucchini, and Chicken Salad

Salmon Platter w Caper Dressing

Curried Egg Salad

Spinach Salad

Fennel and Endive Salad w Orange Vinaigrette

Casear Salad

Escarole and Edamame Salad

Parsley and Cabbage Salad

Roasted Potato and Okra Salad

Cherry Tomato and Lemon Salad

Lentil Salad w Tomato and Dill

Vietnamese Rice Noodle Salad

Barley and Corn Salad w Basil, Chive Dressing

Quinoa and Bulgar Salad w Feta

Sauces and Condiments

Asian Dipping Sauce

Spicy Hazelnut Sauce

Cranberry Quince Sauce

Onion Gravy

Beurre Blanc

Thyme Garlic Butter

Green Olive and Pimiento Relish

Concord Grape Jam

Pickled Onions

Pickled Peaches

Desserts

Chocolate Yogurt Cake

Blueberry Pudding Cake

Cardamom Apple Almond Cake

Cranberry Walnut Upside-Down Cake

Chocolate Espresso Spelt Cake

Pumpkin Spice Bundt Cake w Buttermilk Icing

Mini Black and White Cookies

Fig Swirls

Coconut Macaroons

Granola Chocolate Chip Cookies

Peanut Tuiles

Crunchy Pecan Cookies

Cranberry Oat Bars

Sweet-Potato Pie w Gingersnap Pecan Crust

Kiwi Tart

Banofeee Pie

Brandied Peach Parfaits

Banana Ice Cream Sandwiches

Cantaloupe Granita

Avocado Gelato

Rhubarb Sorbet w Vanilla Rhubarb Compote

Amaretti-Stuffed Peaches

Berry Toast Cups

Broiled Plums w Mango Sorbet

Apricot Pandowdy

Lemon Gelatin w Raspberries

Sticky Toffee Pudding

Black Rice Pudding

Orange Coeurs À La Creme w Strawberry Raspberry Sauce

#the best of gourmet #2006

0 notes

hinach168 · 4 years

Text

Bed & Breakfasts With Breakfasts Straight From Heaven

Well, some of you Bed & Breakfast innkeepers missed a golden opportunity. I went to websites of inns best known for their food, but no entrees were even mentioned. How can it be that an award-winning inn for their breakfast doesn't describe any breakfast? So I went to websites that proudly described their dishes. Here are a few of them.

The Buttonwood Inn is in a small New Hampshire town called North Conway, but nothing about their breakfast is small. They may begin with some Pumpkin-Walnut bread or Apricot-Orange scones, Maple Cinnamon rolls, Blueberry-Walnut Crumb Coffee Cake, or warm Fruit Crisp with granola, accompanied by cool, fresh fruit topped with raspberry sauce. That would be enough breakfast for me, but the chef is just getting warmed up. Next comes a savory dish like Mushroom-Sausage and Cheddar Cheese Strata, Scrambled Eggs with Goat Cheese and Chives and a side of roasted Red Bliss Rosemary potatoes. Then comes the sweet entrée: Baked French Toast Casserole with Pecan and Wild Maine Blueberry topping. Or Light Yeasted Belgian waffles under fresh blueberry sauce. Hail to Buttonwood.

Mission Oak Inn of Henry, Illinois offers some wonderful breakfast dishes like French Banana Crepes and fabulous Blueberry Pancakes, but it was their dinners that snapped me to attention. How about a Pizza of roasted chicken, onion, and cheese atop a dreamy creamy sun-dried tomato sauce? Or tender meat medallions served in a cream, brandy, maple and mustard reduction? Or grilled salmon on fresh greens with original sauce and topped by bacon, green onions, parmesan cheese, and walnuts? Or pork tenderloin marinated in apple cider, grilled, then smothered with homemade apple/peach chutney?

Then I happened to catch Jane of the Hawk Valley Retreat on the phone. When I asked about her most popular dishes, her voice became secretive and sultry and she led me lovingly down the list: German Baked Apple Pancakes, Baked Peach French Toast, pancakes with a brown sugar/strawberry compote, Green Onion and Spinach Cheese Quiche with hash brown crust, and Eggs Benedict with her own secret Hollandaise sauce recipe. The names of her entrees didn't bowl me over. But as she described every detail, every ingredient and spice, I knew cooking isn't just fun for her, it is a luscious adventure. There's a difference. Jane is a master of simple baking.

Like many of these top inns, the chefs at the Bloomsbury Inn use only fresh local farm products. I never expected a South Carolina inn to be full of such scientifically talented people. But they've experimented with hundreds of dishes, and the creativity of their top picks boggles the imagination: hot apple soup, poached pears and baked peaches with toasted peanut butter rolls, creamed eggs in a puff pastry, baked cinnamon-raisin French toast, toasted bacon-pecan bread, homemade biscuits with chocolate gravy, peppered praline bacon, and their own version of Eggs Benedict: a delicate crème sauce over croissant, wilted spinach, peppered ham, avocado, and poached egg. Exquisite.

Sue of the Harbour Ridge Inn in Osage was not about to be outdone. She emailed me with her choices, and I appreciated the personal attention. Sue serves fruitinis in martini glasses with a white chocolate mousse base on which she slices banana. Then she pours in Chambord-soaked strawberries with a dollop of whipping cream and a mint leaf for garnish. She does the Bloomsbury Inn one better by nesting her Cinnamon-Raisin French toast atop a whipping cream custard base accompanied by sausage loaf and delicate poached pears in red wine and orange juice. Another popular French toast starts with fresh grilled pineapple slices, country ham, sliced cheese. Add sourdough bread soaked in French toast batter, grilled and served with a strawberry-jalapeno pepper jam. She also makes egg casserole to order with choices of fresh stuff like roasted red peppers, leeks, mushrooms, sundried tomatoes, spinach, diced ham, cheeses and fresh basil and dill. I was impressed. Nice email.

The Judge Porter House in Natchitoches (where?), Louisiana it not to be missed. The first course at the judge's might be peach or apple dumplings, bread pudding with warm maple sauce, Peach Crisp baked with a coconut-pecan topping, Apple Brown Betty topped with vanilla yogurt, pecans, and cinnamon, or Berry Puff Pastry stuffed with fresh berries, drizzled with raspberry sauce, and topped with whipped cream. The second course may include delicious pancakes, waffles or French toast, but I featured those things in other reviews so let me emphasize the egg dishes. One baked egg dish features eggs with savory mushrooms and crème Francais cradled in Black Forest ham crisps. Another favorite is Southwestern egg mixture baked in individual ramekins and topped with hearty salsa. Then there's the Queen Anne Quiche, but the chef was very hush-hush about it. Guess you'll have to visit the judge's to check it out.

The two most attractive things Bed & Breakfasts offer are cozy, top rate lodging and terrific breakfasts. Check out these terrific inns for the best breakfast ever.

#puff pastry #waffles #puff pastry waffles #breakfast #recipe

0 notes

tamaratahhan · 4 years

Text

Processed with VSCO with ka1 preset

Cauliflower is one of my favourite vegetables. Versatile, cheap and more than capable of taking centre stage at any meal. We thankfully now live in a world where cauliflower cheese (forever my favourite) is considered to be a perfectly reasonable main dish rather than an afterthought, with its sauce sadly running into a plate of roast dinner. Roasted cauliflower with tahini, cauliflower soup, cauliflower curry and fritters (similar to an onion bhaji) are all amongst my favourites . Even cauliflower ‘rice’ (not rice) is good with certain dishes, such as stir fry or something saucy. I had a delicious cauliflower ‘shwarma’ at Berber and Q (barbecued whole with a lot of spiced butter) just before lock down. Now who can imagine sharing food with a friend, eaten with your fingers from one plate whilst sitting elbow to elbow with strangers.

This cauliflower dish is simple, quick to prepare and extremely decadent. Inspired by the stuffed vegetables of my middle eastern heritage and a dish made for me by a friend with slices of cauliflower, melty goats cheese and couscous. Feta does not melt but adds a really lovely variety of texture with the tender cauliflower and crunchy breadcrumbs.

It is easier to use small and tight floreted cauliflowers, however any will work. Just make sure that your dish is large enough to fit the 4 slices. Serve with a fresh green salad dressed with olive oil and lemon. One per person with some of the roasted veg on the side is definitely enough. They really are extremely hearty.

The only equipment needed is one large roasting tray.

Serves 4

10 minutes preparation time / 45 minutes cooking time

Ingredients

2 small or 1 large cauliflower with the leaves on preferably

3 white onions

4 tbsp harissa or sundried tomato paste with a pinch of chilli added

200 g feta (you could use soft, crumbled tofu as a vegan alternative)

150 ml olive oil

100g breadcrumbs

3 tbsp pine nuts

salt

1 tsp oregano

4 tbsp double cream

2 tbsp parsley roughly chopped

Method

Set the oven to 180c fan / 200c without fan.

Peel the onions, halve and cut each half into 3 thick slices. Put them in the roasting tray.

Take the cauliflower, remove the leaves, roughly chop and add to the onions.

Cut 4 thick slices from the cauliflower lengthwise. To do this hold the cauliflower upright and slice with a sharp knife from top to bottom all the way through. Check the size of the cauliflowers before you start and cut to a size where you will get 4 thick slices.

Keep all the florets and little bits that fall off and add them to the onions and leaves. Toss the tray mixtures of onions, greens and cauliflower with a generous drizzle of olive oil and salt

Put the cauliflower slices on top of the veg mixture. Rub the bottom of each with a little olive oil and the top of each with a tablespoon of harissa or sun dried tomato paste. On top of that, crumble the feta (50g on each cauliflower slice)

To make the breadcrumb mixture toss the breadcrumbs with a tsp of oregano, sprinkle of salt, 3 tbsp olive oil and the pine nuts roughly chopped. Mix well. Sprinkle the breadcrumb mixture all over the feta topped cauliflower. Any excess breadcrumbs can be sprinkled around the dish generally or saved in the fridge to sprinkle on some roasted veg the next day.

Roast in the oven for 35 minutes. Remove from the oven, drizzle on the cream and a little more olive oil if the dish looks a little dry and bake for another 10 minutes until golden.

Best served warm rather than hot, so let it rest whilst you make the salad.

cauliflower with feta & breadcrumbs Cauliflower is one of my favourite vegetables. Versatile, cheap and more than capable of taking centre stage at any meal.

#breadcrumbs #cauliflower #feta #harissa #plantbased #stuffed #vegan #vegetables #vegetarian

0 notes

bestofrepices · 4 years

Text

Skinnytaste Meal Plan (April 1-April 7)

posted March 30, 2019 by Gina

A free 7-day flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle SmartPoints®.

Hi guys! Spring is in the air, can you feel it? Bring on the farmers markets! I will be doing a book signing next Sunday April 7th, hosted by Le Creuset at Woodbury Common Premium Outlets, from 2 PM – 3:30 PM. The address if Le Creuset 869 Adirondack Way, Central Valley, New York 10917. If you are in the area stop by and say hi! I will also have book signings at their Mohegan Sun loaction April 13th and their Wrentham location April 14th. Save the date!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2019! There was a print error last year, but it’s perfect now! You can order it here!

(embed)https://www.youtube.com/watch?v=X6RZHTD9AM4(/embed)

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (4/1) B: Freezer Breakfast Burritos* (4) L: Cobb Salad in a Jar with Buttermilk Ranch* (5) D: Heather’s Buddha Bowl (7)

Totals: Freestyle SP 16, Calories 1,001**

TUESDAY (4/2) B: Freezer Breakfast Burritos (4) L: Cobb Salad in a Jar with Buttermilk Ranch (5) D: Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija (8) Totals: Freestyle SP 17, Calories 955**

WEDNESDAY (4/3) B: Freezer Breakfast Burritos (4) L: Chicken Club Lettuce Wrap Sandwich (5) D: Orecchiette Pasta with Chicken Sausage and Broccoli (8)

Totals: Freestyle SP 17, Calories 819**

THURSDAY (4/4) B: Freezer Breakfast Burritos (4) L: Chickpea Avocado Salad (3) and an apple (0) D: LEFTOVER Orecchiette Pasta with Chicken Sausage and Broccoli (8)

Totals: Freestyle SP 15, Calories 882**

FRIDAY (4/5) B: Greek Yogurt with Berries, Nuts and Honey (5) L: Chickpea Avocado Salad (3) and an apple (0) D: Maple Soy Glazed Salmon (3) with Asian Edamame Fried Rice (4)

Totals: Freestyle SP 15, Calories 1,083**

SATURDAY (4/6) B: Czech Crepes with Berries and Cream (4) L: Grilled Chicken Salad with Strawberries and Spinach (5) D: DINNER OUT!

Totals: Freestyle SP 9, Calories 511**

SUNDAY (4/7) B: Asparagus-Pancetta Potato Hash (4) L: Thai Chicken Peanut Lettuce Tacos (6) D: Cheese Stuffed Turkey Meatloaf (7) with 1 cup sautéed green beans (0) Totals: Freestyle SP 17, Calories 801**

*Freeze any leftover burritos you/your family won’t eat. Prep Cobb Salad Sunday night, if desired

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

*google doc

Print Shopping List

Shopping List:

Produce

2 large iceberg lettuce

2 medium apples (any variety)

1 pound Yukon gold potatoes

½ pound asparagus

1 large head garlic

2 large shallots (save 1 tablespoon for Chicken Salad)

2 ounces fresh cremini mushrooms

2 pounds broccoli florets

1 medium and 1 large head romaine lettuce

1 medium butternut squash (or 10 ounces pre-cubed)

1 small red bell pepper

2 small (4-ounce) and 1 medium (5-ounce) Hass avocados

2 large bunches scallions

1 pound fresh green beans

3 medium limes

2 small radishes (optional, for garnish on Chicken Tacos)

2 pounds fresh strawberries

1 (6-ounce) package fresh blackberries

1 (6-ounce) package fresh raspberries

1 (6-ounce) package fresh blueberries

1 small bunch fresh cilantro

½ head purple or green cabbage

1 (10-ounce) package baby spinach

1 small cucumber

1 (4-inch) piece fresh ginger

1 (10-ounce) bag shredded carrots

1 pint cherry or grape tomatoes

1 small and 1 medium vine-ripened tomato

2 small yellow onions

1 small red onion

Meat, Poultry and Fish

1 package center-cut bacon

2 ounces pancetta (can sub bacon in Asparagus Hash, if desired)

3 ounces (about 6 slices) organic deli chicken or turkey breast

24 ounces (4) skinless wild salmon fillets

2 pounds 93% lean ground turkey

14 ounces Italian chicken sausage

14 ounces (4) thin sliced boneless, skinless chicken breast cutlets

1 pound ground chicken

1 1/3 pounds (3) boneless, skinless chicken breast

Grains*

1 package (8-inch) low carb flour tortillas (I used Ole Xtreme Wellness)

1 package corn tortillas

1 small package all-purpose flour

1 (1-pound) package Orecchiette or other small pasta

1 medium package dry brown rice (or 5 cups pre-cooked)

1 small package Italian seasoned breadcrumbs

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Light or regular mayonnaise

Garlic powder

Onion powder

Dried parsley

Dried basil

Unfiltered apple cider (I like Braggs)

Honey

White balsamic vinegar

Seasoned salt

Sriracha sauce

Reduced sodium soy sauce*

Ketchup

Marjoram

Dijon mustard

Worcestershire sauce

Pure maple syrup

Dairy & Misc. Refrigerated Items

2 ½ dozen large eggs

1 (6-ounce) container nonfat plain Greek yogurt

1 small container light whipped cream (or yogurt/cottage cheese)

1 (8-ounce) package regular or reduced fat shredded cheddar cheese

1 small package Cotija cheese

1 small wedge Pecorino Romano or Parmesan cheese

1 pint 1% buttermilk

1 small package gorgonzola or blue cheese (can sub 1 tablespoon cheddar cheese in Cobb Salad, if desired)

1 (12-ounce) bottle 1 % milk (or milk of your choice)

1 (4-ounce) package soft goat cheese

1 small package shelled edamame

Canned and Jarred

1 (15-ounce) can chickpeas

1 (15-ounce) can reduced sodium chicken broth

1 container powdered peanut butter (such as PB2. Can sub regular peanut butter, if desired)

Misc. Dry Goods

1 small bag chopped pecans (sub for walnuts in Greek Yogurt)

1 small package brown sugar

1 small bag chopped peanuts

1 small package powdered sugar

Non-Food Items

Heavy-Duty Aluminum Foil

Parchment paper

*You can sub gluten-free, if desired

Print Shopping List

posted March 30, 2019 by Gina

The post Skinnytaste Meal Plan (April 1-April 7) appeared first on All Repices.

from WordPress https://ift.tt/2UtxieY via IFTTT

#IFTTT #WordPress

0 notes

moderncolors · 5 years

Quote

Prosciutto is is an Italian dry-cured ham that is usually thinly sliced and served uncooked. It's texture is wonderfully smooth, it's flavor is light and it almost seems to melt on your tongue like a hammy breath strip. Friggin' fantastic. So often we see prosciutto mostly just paired with pretty common safe ingredients like fig, pear, goat cheese or brie and it's pretty tasty on pizza, pasta etc- but what else? What else can you do with these beautiful slices of pork magic? amzn_assoc_placement = "adunit0"; amzn_assoc_tracking_id = "mocotw-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_linkid = "165c073c1b0f72c6ac4526d681b919ed"; amzn_assoc_design = "in_content"; amzn_assoc_asins = "B01C9B6G6Y,B009LHPJBI,B076H71XGF,B074KW4ZWS"; amzn_assoc_title = " "; ▲BRUNCHFAST▲ Zucchini Fritter Eggs Benedict with Prosciutto & Tomato - Low Carb Maven Peach, Prosciutto & Brie Tart - Cooks with Cocktails Prosciutto & Gruyère Croissants - Alexandra's Kitchen Pumpkin, Sage & Prosciutto Cheesecake Muffins - Philadelphia Sweet Potato Baked Eggs with Prosciutto - Sippity Sup Mediterranean Crepes - Take Home Chef Bagel with Scrambled Eggs, Prosciutto & Truffle Oil - Pomegranate Days Blue Cheese Omelette & Rosemary Prosciutto Ciabatta Sandwich - Eat in My Kitchen Prosciutto Wrapped Omelets with Spinach, Roasted Red Pepper & Goat Cheese - Pineapple and Coconut Savory Scones with Gruyere, Prosciutto & Green Onion - Kitchen Confidante Prosciutto “Sushi” Rolls with Melon & Brie - The Hopeless Housewife Grapefruit, Avocado, and Prosciutto Breakfast Salad - MyRecipes.com Croque Monsieur Pop Tarts - Cooking for Keeps Croque Monsieur Pop Tarts _______________________________________________________ ▲APPS & HORS D'OEUVRES▲ Prosciutto Bread Sticks - Taste of Home Prosciutto Wrapped Goat Cheese Stuffed Dates - Recipe Runner Char-grilled Halloumi Prosciutto Wrapped Nectarines & Balsamic Glaze - Bam's Kitchen Rosemary Prosciutto Crackers - Haniela's Creamy Pesto with Prosciutto Dippers - BBC Good Food Eggplant, Prosciutto & Pesto Pressed Picnic Sandwiches - Host the Toast Artichoke Hearts And Prosciutto Roll-Ups - CDKitchen Cheese and Prosciutto Phyllo Rolls - Mommyhood's Diary Cheesy Prosciutto & Garlic Stuffed Mushrooms - The Charming Detroiter Savory Palmiers - Sippity Sup Prosciutto Wrapped Maple-Balsamic Sweet Potato Noodle Rolls - Inspiralized Prosciutto-Wrapped Mango Bites - Southern Living Hot Pepper Shooters - Tide & Thyme Hot Pepper Shooters _______________________________________________________ ▲MAIN DISH▲ Asparagus Lemon Cream Pasta with Crispy Prosciutto - Some the Wiser Cheese and Prosciutto Stuffed Chicken Breasts - Jo Cooks Prosciutto & Arugula Pizza - Mattawa Mum Buttery Spring Pea & Burrata Pasta with Prosciutto - Half Baked Harvest Eggplant Prosciutto Rolls - Best Food Cloud Prosciutto & Provolone Grilled Cheese with Fig Jam - Applegate Natural & Organic Meats Duck & Prosciutto Ragu Pasta Bake - Donna Hay Prosciutto-Wrapped Pork Loin with Roasted Apples - Art de Fete Caramelized Onion, Prosciutto & Fig Quesadilla - What Should I Make For Creamy Carbonara with Prosciutto & Fresh Parmesan - The Blonde Chef Chicken Prosciutto Involtini - Nom Nom Paleo Grilled Chicken Cordon Bleu - Bobby Flay Asparagus and Prosciutto Self Crusting Quiche - My Humble Kitchen Crispy Prosciutto-wrapped Cauliflower - Pure Wow Fresh Pea & Ricotta Ravioli with Crispy Prosciutto - The Hungry Blondes Veal Scallops with Prosciutto & Sage - Williams-Sanoma Prosciutto, Artichoke Heart, & Sun-Dried Tomato Pizza with Pine Nuts & Spinach - The Roasted Root Italian Stuffed Flank Steak - Your Cook Now Beef Braciole - In the Kitchen with Stefano Faita Beef Braciole _______________________________________________________ ▲ON TH' SIDE▲ Prosciutto Wrapped Asparagus - Damn Delicious Garlic-Prosciutto Brussels Sprouts - Rasa Malaysia Radicchio Salad with Raspberries, Radishes, Prosciutto & Raspberry Champagne Vinaigrette - Recipe Runner Prosciutto, Kale & Parmesan Savory Bread - With Salt and Wit Blueberry & Corn Salad with Prosciutto - Recipe Girl Baby Spinach, Prosciutto, Feta & Roast Pumpkin Salad - Bake. Play. Smile. Peas with Prosciutto - Rachael Ray Grilled Squash Ribbons and Prosciutto with Mint Dressing - The Bitten Word Macaroni & Cheese Prosciutto Cups - Hapa Nom Nom Hasselback Potatoes with Prosciutto & Sage - Handle the Heat Grilled Romaine Salad with Prosciutto Wrapped Shrimp - FoodieCrush Grilled Romaine Salad with Prosciutto Wrapped Shrimp Pin me please :) ________________________________________________ Other posts you might enjoy! 13 Manly Meatless Meals 12 Perfect Pizza and Wine Pairings 10 Ridiculously Awesome Burgers You MUST Make Right Now! ▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲ amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "true"; amzn_assoc_tracking_id = "bohomom-20"; amzn_assoc_ad_mode = "manual"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "My Amazon Picks"; amzn_assoc_linkid = "631d2cc6971722db417df0880d196a7a"; amzn_assoc_asins = "B00T564BKK,B009IXF8O8,B00GHQNC88,0141181559,B00023EBFK,B00N32KXQ8,B01C9C1P64,1118067789";

http://www.quirkybohemianmama.com/2016/05/60-sensational-prosciutto-recipes.html

#SEO #Local SEO training

0 notes

longislandweekly-blog · 6 years

Text

The homey interior of Mac & Melts (All photos by Dave Gil de Rubio unless otherwise noted)

In this day and age of fast casual food, macaroni and cheese has been elevated far beyond its pre-fabricated Kraft origins. Look no further than Garden City’s Mac & Melts, which is celebrating its fourth anniversary.

Located in a strip at 684 Stewart Ave., this cheerful and bright 1,300-square foot eatery boasts 15 different variations of mac and cheese, ranging from the basic All American (combo of Wisconsin Sharp and Wisconsin Aged Cheddar Cheese) to more exotic versions like Pesto Chicken Mac and Cheese (Buttermilk fried chicken, pesto sauce with Wisconsin cheddar and mozzarella), Veg Head (broccoli, tomatoes, zucchini, roasted red peppers, creamy goat cheese), the South Philly (shaved roast beef, mushrooms, onions, roasted red peppers and homemade Cheese Whiz) and Make Shroom (sautéed mushrooms, aged Gouda, Gruyère and truffle oil drizzle).

The Short Rib Mac (braised short rib with Wisconsin sharp cheddar) is particularly stellar. Like the other types of mac and cheese, it features that fine line of mouth-watering characteristics endemic to this kind of culinary brilliance—a crunchy crust that covers al dente elbow macaroni and top-grade cheeses that maintain a gooey consistency that avoids any kind of wateriness. The ribs further imbue the dish’s textures with flavors that seep into every bite.

Mac & Melts is located at 684 Stewart Ave. in Garden City

Margherita Mac

The turkey pastrami wrap is the latest addition to the Mac & Melts menu

Gourmet salad

If you choose to dine in, there is an M&M Sampler consisting of the All American, Make Shroom, Alpine (Hormel bacon, Gruyère, caramelized onions and smoked Gouda), 5 Cheese (smoked mozzarella, aged Gouda, Wisconsin sharp cheddar, Wisconsin aged cheddar, Gruyère), cheeseburger, Southwestern (Wisconsin aged cheddar, pepper jack cheese, jalapeño, Andouille sausage topped with crushed tortilla chips), Buffalo chicken (buttermilk fried chicken, tomato, celery, Wisconsin aged cheddar, Wisconsin blue cheese, Frank’s Buffalo hot sauce, topped with crushed tortilla chips) and short rib.

The other half of the store’s names are its array of melts including the Classic Wisconsin Melt (a smooth blend of Wisconsin’s finest mild and aged cheddars on Pullman bread and grilled to perfection), the Mac & Melt (deep-fried mac & cheese, aged cheddar stuffed between two slices of Pullman bread, topped with homemade sun-dried tomato pesto) and the Dirty Tuna Melt (tuna salad prepared with diced celery, green apples, sliced jalapeños, crushed potato chips and pepper Jack cheese on sourdough).

Those not wanting to take the carnivore’s plunge can sup on the Mama Luke (grilled portobello mushroom, zucchini, roasted red peppers, onions, fresh mozzarella, arugula, pesto and balsamic drizzle on ciabatta with a fried egg available to add). There is also the option to add caramelized onions, sliced tomato and bacon to the already delicious proceedings. Recently added to the menu are wraps and a tomato bisque brimming with the kind of subtle rich flavor that allows it to avoid having a pedestrian experience with what can oftentimes wind up being a one-note kind of soup. As for the wrap options, while the BLT, avocado, pesto and buffalo are solid entries on this menu, every bite of the turkey pastrami wrap tickles the taste buds as the mash-up of Swiss cheese, lettuce, tomato and Russian dressing blend beautifully with the kosher namesake meat used for this dish.

Mac & Melts is located at 684 Stewart Ave. in Garden City

Mac & Melts proprietor Richard Yorke is a Jericho resident who has been turning the masses onto this twist on an American classic with a major assist from his octogenarian father Mel. Fresh ingredients that are made-to-order are the hallmark of the business and extend to using gluten-free pasta. There is also an extensive catering menu available. And if you somehow have room for dessert, PBNJ, which is deep-fried creamy peanut butter, bananas, Nutella and grape jelly on Pullman topped with Cool Whip and chocolate syrup awaits.

To find out more about Mac & Melts, call 855-622-6358 or visit macnmelts.com.

Mac & Melts serves up the ultimate comfort foods. Long Island Weekly's Dave Gil de Rubio reviews the Garden City restaurant. In this day and age of fast casual food, macaroni and cheese has been elevated far beyond its pre-fabricated Kraft origins.

0 notes

lenakrruger · 6 years

Text

Recipes for Realtors: Simple Simon sandwiches

I’ve heard people say it’s too expensive to shop at the deli counter, buying fresh-cut lunch meats; yet those same people will spend bigger dollars at a drive thru or a food court. To each his own, but fresh is always better, and likely better food.

These are plain and simple sandwiches but there’s nothing ordinary about them:

[banner]

Honey maple ham and Jarlsburg light extra thin Norway cheese, on Dimpflmeier 7 grain fresh bread slices

Butter this soft wonderful bread right to the edge and use shredded (minced) ham. Ask the deli to cut it fresh for you and double-check that they understand what “mince” means.

I have no idea why this ham tastes better shredded (minced), but it does. All the items here came from a local grocery deli counter, where I stand and watch them shred and slice to special order. Many supermarkets offer fresh deli counter meats and cheeses. Ask for taste tests — they are more than happy to provide them. I don’t buy pre-cut at the deli because it gets dry. And I haven’t bought pre-packaged sliced meats in probably 50 years. If you were to read the packaging, you wouldn’t buy it either. Chock full of preservatives.

My fresh homemade egg salad on a plain toasted, buttered English muffin warm, just freshly made or room temperature (not yet refrigerated) is an ideal way to start the day, or pack it and take in a lunch bucket.

Avocado slices with salt and pepper and real bacon and slices of fried potato on toasted whole wheat English muffin is another option. It could be leftover hash browns or latke.

If eating at home, top it with a runny poached egg – and for a spectacular start to your day, top it with fresh-made hollandaise sauce. This sandwich will keep you sated for several hours. Alternate to the avocado: a sliced fresh, firm, juicy peach.

Slice your favourite steak, barbecued, broiled, pan-fried, whatever way you like it best, on the diagonal into very thin slices (ask your butcher about tri-tip or skirt steak). Sprinkle with salt and pepper, even if you seasoned it when you cooked it (also great way to use leftover roast beef).

Serve on your favourite grilled crostini bread as an open face sandwich or between two slices of bread as a closed sandwich; as an alternative, load beef slices into a large wonderful pink sun-dried tomato tortilla, once over lightly warmed in a dry sauté pan. Drizzle with my spectacular barbecue serving sauce, fill and roll and tuck the ends in like a package.

An alternate choice of sauce for your beef sandwiches: Drizzle my favourite, anchovy-free Caesar salad dressing over the beef. Or, spread small dollops of my homemade tomato butter over the cold leftover beef, not on the bread. Or, just drizzle the beef slices with extra virgin olive oil and white wine vinegar, 3:1, mixed with mustard and gooey oven roasted garlic. Put the oil and vinegar in a little empty spice jar with a screw-top lid. Shake and serve. Maybe add a little mesclun greens.

Homemade mayo works well with the sliced roast beef sandwiches when you add fresh grated horseradish. For leftover meatloaf or a meatball sandwich, drizzle a squirt of mustard. Try it on fresh generously buttered rye bread. Top with a split dill pickle. For a special treat: batter and deep-fry thin pickle slices. Amazing!

For leftover chicken:

Pick the bones. Add fresh ground pepper. Top with my special homemade Caesar salad dressing or mayo, modified with sour cream added and fresh dill, or fresh grated horseradish, or fresh grated Parmesan. Very yum!

For vegetarians:

Make a veggie sandwich using shredded sautéed browned brussels sprouts, top with crunchy bean sprouts and a thick slice of red beefsteak tomato. Drizzle with extra virgin olive oil and white wine vinegar 3:1.

Sandwich alternates: Leftover broccoli rabe or even sautéed cauliflower. Drizzle with white wine vinegar, spritz with extra virgin olive oil, 1:3 and top with crushed candied walnuts from your pantry jar. Add thick slices of avocado, spritzed with fresh squeezed lime juice.

Try this:

On a warm round of focaccia bread with rosemary and other herbs…

Top the focaccia with Norway light Jarlsberg thin cheese slices. Top the cheese with drained cognac marinated black mission figs and little pockets of shredded honey maple ham. Tuck in a few roasted red and yellow peppers. And chopped sun-dried tomatoes.

Split a handful of Manzanilla pepper stuffed olives. Spritz with a spray mix of extra virgin olive oil and white wine vinegar 3:1. Cover with slivers of my caramelized baguette style onions.

Dot with a little more Norway cheese and pop under the pre-heated broiler for just seconds.

Chances are that you haven’t had a sandwich like this before.

Croissant sandwich – Honey ham and surprise:

Split a fresh soft full-size croissant in half lengthwise. Butter both sides with unsalted butter. (Now’s a good time to use your herbed butter log coins.) Any choice: bell pepper butter, Asbach strawberry butter, herbed butter… mound one side of the croissant with a generous portion of shredded (minced, not sliced) honey ham. On the other side, place three or four overlapping, generous size but thin-sliced provolone cheese slices.

On top of the ham, drizzle a little figgy jus from your black mission fig marinating Asbach Uralt cognac jar. I know it sounds like an odd combination, but on top of the cheese slices, cover completely with paper-thin slices of sweet peppery, crunchy, red radishes. The crispiness is grand. If you have homemade candied walnuts and or a candied citrus rind sugar jar, sprinkle a few of either or each on the sandwich, just before you serve.

Put the two halves of the sliced croissant together and indulge in a wonderful tasty sandwich, the likes of which you might not have ever enjoyed before. You might want to cut the sandwich in half, on the diagonal. This is a wonderful lunchbox, carry-it-to-work treat. Wrap and pack separately, with a frozen gel-bag to keep the croissant fresh. No leaking, and the crunch will stay crisp.

You probably won’t want mustard or mayonnaise, but if you do, squirt on a bit of my honey mustard sauce, or a smear of my spectacular Caesar salad dressing.

ALTERNATE: You could substitute a few very thin crispy apple slices for the radishes, for another choice. You will see there’s no lettuce in this sandwich, but you could always shred any lettuce and add.

And for another day: substitute thinly shredded leftover roast beef for the honey ham and complete the croissant sandwich as above.

Portobello Sandwiches

Spritz with olive oil and grill portobello mushrooms on high heat on a preheated barbecue.

Make a hungry man dinner sandwich using the large grilled mushrooms instead of bread.

Top one mushroom with roasted chopped mixed colour bell peppers, grilled Spanish onions, chopped or sliced. A fat thick slice of beefsteak tomato from your own garden is a great addition, along with a big crispy lettuce leaf.

Chopped garlic or oven roasted garlic, if it is your love, creates a dream combo.

In a stovetop pot, scald a cup of half-and-half cream. Let rise and fall three times. Turn off heat, stirring the cream so it doesn’t burn.

Add a half cup of your favourite blue cheese. Stir to incorporate. But leave lumps. Grind a few black peppercorns. Remove the pan from heat. Let it sit briefly. The sauce will thicken and coat a spoon.

Drizzle the warm sauce over the roasted peppers and onions. Position a second portobello mushroom on top or serve as an open-face sandwich. Now you have a delicious spectacular portobello sandwich. It tastes like steak.

To make a larger meal, as a side, serve giant pommes frites or zucchini fries.

A French onion soup, topped with under the broiler yummy Mozzarella cheese and sprinkled with miniature garlic baguette slices on the melted cheese that you have toasted until crunchy, will make for a memorable meal.

Simple Simon says enjoy!

Oh, and don’t forget your goat cheese grilled cheese sandwich in my REM spinach column. (Scroll down to Comments.)

The post Recipes for Realtors: Simple Simon sandwiches appeared first on REM | Real Estate Magazine.

Recipes for Realtors: Simple Simon sandwiches published first on https://grandeurparkcondo.tumblr.com/

0 notes