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A cheap, classic meal that uses only three ingredients! I love bratwursts but was never quite sure how to make them using a stove top - my parents always grilled them. So, here’s my method for making them delicious without the hassle of finding (or buying) a grill.

Ingredients - 

1 package of bratwursts, your choice (my favorite is Kroger-brand mild Italian)

1 yellow onion, finely sliced

Cooking oil (canola or vegetable)

Instructions - 

1. In a large frying pan, add enough cooking oil to cover the bottom. Allow the oil to get hot - when it shimmers, you’re on the right track.

2. Pierce each bratwurst a couple times with a fork to allow for heat ventilation during the cooking process.

3. Add the bratwursts to the hot pan. Spread the onions around the bratwursts and turn them with a pair of tongs until they are covered in oil.

4. Allow the bratwursts to cook until the bottom turns a nice golden-brown color. Turn the bratwursts and continue cooking. 

5. Continue turning the onions over the cooking period. As the cook, they will shrink and you can combine them onto one side of the pan.

6. When the bratwursts are golden-brown on each side and the internal temperature reaches 145 degrees Fahrenheit, they are ready. Remove the bratwursts from the pan. 

7. If the onions are not golden-brown and caramelized, continue to cook for a few extra minutes.

8. Serve with your choice of bun/toppings. 

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2/100 days of productivity: started working on my book of recipes !

i got to go and see my dentist friend whom i shadowed and assisted for the last time because he’s going back to school to specialize. my sister took another nap so tried making a bread-in-a-mug but all of the recipes called for an egg and so it did not work out. any suggestions ??

cherry, plum, cat sticker, and washi tape were gifts from my lovely @torpidcloud i hope my letter reaches you soon !

55studies
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INGREDIENTSFOR ACHIOTE PASTE

  • ¼ c.extra-virgin olive oil
  • ¼ c.annatto seeds
  • 1 tbsp.coriander seeds
  • 1 tbsp. cumin seeds
  • 2 tsp. dried oregano
  • 1 tsp.black peppercorns
  • 1 tsp. mustard seeds
  • 5 allspice berries
  • 4 cloves garlic
  • 1/3 c. orange juice
  • 2 tbsp. apple cider vinegar
  • 1 tsp.kosher salt

FOR THE PORK

  • 1 tbsp. extra-virgin olive oil, plus more for grill
  • 3 dried guaillo chilis, seeds removed
  • 3 dried chiles de arbol, seeds removed
  • 1/3 c.pineapple juice
  • ¼ c. achiote paste
  • 2 tbsp. apple cider vinegar
  • 3 cloves garlic
  • 2 tbsp.packed brown sugar
  • 2 tsp. kosher salt
  • 1 tsp.ground cinnamon
  • ½ tsp. freshly ground black pepper
  • 2 lb. boneless pork shoulder, sliced ½" thick

FOR SERVING

  • 1 pineapple, cored and cut into rings
  • 1 red onion, cut into rings
  • 12 corn tortillas
  • Freshly chopped cilantro
  • Lime wedges

DIRECTIONS

MAKE ACHIOTE PASTE

  1. In a small skillet over medium heat, heat oil. Add annatto seeds, coriander, cumin, oregano, peppercorns, mustard seeds, and allspice berries and toast until fragrant, 1 minute. In a food processor or blender, add toasted seeds, garlic, orange juice, vinegar, and salt. Blend until it turns into a mostly smooth paste, scraping down sides as needed.

MAKE TACOS

  1. In a small skillet over medium heat, heat oil. Add chilis and toast until slightly charred and fragrant, 1 minute. In a food processor or blender, add toasted chilis, pineapple juice, achiote paste, vinegar, garlic, brown sugar, salt, cinnamon, and pepper. Blend until fully combined.
  2. Place pork in a large bowl and pour marinade over. Cover and refrigerate for 4 hours and up to overnight.
  3. Preheat grill to medium-high and brush with oil. Grill pork until slightly charred and cooked through, 6 minutes per side. Let rest on a cutting board for 5 minutes then cut into 1" pieces.
  4. Add pineapple and onions to grill and cook until slightly charred and onion is softened, 3 minutes per side. Break pineapple rings into large pieces.
  5. Add tortillas to grill and cook until warmed, 1 minute per side.
  6. On warmed tortillas, add pork, pineapple, onions, and cilantro. Serve with lime wedges.
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 INGREDIENTS FOR TAQUITOS

  • Cooking spray
  • 3 c. shredded cooked chicken
  • 1 (8-oz.) block cream cheese, softened
  • 1 chipotle in adobo sauce, chopped, plus 1 tbsp sauce
  • 1 tsp.cumin
  • 1 tsp.chili powder
  • Kosher salt
  • Freshly ground black pepper
  • 12 small corn tortillas
  • 1 ½ c. shredded cheddar
  • 1 ½ c.shredded Pepper Jack
  • Pico de Gallo, for serving
  • Crumbled queso fresco, for serving


FOR AVOCADO CREAM SAUCE

  • 1 large avocado, pitted
  • ½ c.sour cream
  • ¼ c.packed cilantro leaves
  • 1 clove garlic
  • Juice of lime
  • Kosher salt
  • Freshly ground black pepper

DIRECTIONSFOR OVEN:

  1. Preheat oven to 425° and grease a large baking sheet with cooking spray. In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.
  2. Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
  3. Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly and place seam side down on baking sheet. Repeat with remaining filling and cheese.
  4. Bake until crispy and golden, 15 to 20 minutes.
  5. Serve with avocado cream sauce, Pico de Gallo, and queso fresco

FOR AIR FRYER:

  1. In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.
  2. Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
  3. Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly. Repeat with remaining filling and cheese.
  4. Place in basket of air fryer, seam side down, and cook at 400° for 7 minutes.
  5. Serve with avocado cream sauce, pico de gallo, and queso fresco.

FOR AVOCADO CREAM SAUCE:

  1. In a food processor, blend together avocado, sour cream, cilantro, garlic, and lime juice. Season with salt and pepper. Pour into a bowl and press plastic wrap directly over surface and refrigerate until ready to use.
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