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July 01, 2012
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Chicken and Mango Kebabs Chicken and Mango Skewersfrom Williams-Sonoma{Note: For the two of us here, I halved the recipe and used only 1 mango since Shane doesn’t eat them.}6 tablespoons olive oil1/4 cup fresh lime juiceZest of 1 lime1 teaspoon chili powder1/2 teaspoon cayenne pepper1/2 teaspoon salt1 tablespoon sugar4 boneless, skinless chicken breast halves, cut into 1-inch cubes3 ripe but firm mangoes, peeled and cut into 2-inch cubesWhisk the olive oil, lime juice, lime zest, chili powder, cayenne pepper, salt and sugar together in a large bowl. Add the chicken cubes and the mango pieces and toss to coat. Cover the bowl and refrigerate for at least 2 hours, or up to 4.Preheat your grill to medium-high heat (400-450 F). Oil the grates lightly (I use the tongs to hold a paper towel that’s been dipped in oil and rub it over the grates). While the grill is heating, thread the chicken and mango cubes onto skewers (we used metal ones, but if you’re going with wood skewers, you might want to soak them in cold water beforehand). Place the kebabs on the grill and cook, giving them a quarter turn every 2-3 minutes, until they are slightly charred on all sides and the chicken is cooked through, about 8-10 minutes. Transfer the kebabs to a platter and let rest for 5 minutes before serving.

Chicken and Mango Kebabs

Chicken and Mango Skewers
from Williams-Sonoma

{Note: For the two of us here, I halved the recipe and used only 1 mango since Shane doesn’t eat them.}

6 tablespoons olive oil
1/4 cup fresh lime juice
Zest of 1 lime
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 2-inch cubes

Whisk the olive oil, lime juice, lime zest, chili powder, cayenne pepper, salt and sugar together in a large bowl. Add the chicken cubes and the mango pieces and toss to coat. Cover the bowl and refrigerate for at least 2 hours, or up to 4.

Preheat your grill to medium-high heat (400-450 F). Oil the grates lightly (I use the tongs to hold a paper towel that’s been dipped in oil and rub it over the grates). While the grill is heating, thread the chicken and mango cubes onto skewers (we used metal ones, but if you’re going with wood skewers, you might want to soak them in cold water beforehand). 

Place the kebabs on the grill and cook, giving them a quarter turn every 2-3 minutes, until they are slightly charred on all sides and the chicken is cooked through, about 8-10 minutes. Transfer the kebabs to a platter and let rest for 5 minutes before serving.

Tags: recipe recipes food nom chicken

Photo
May 22, 2012
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Cake Batter Dip (via arismenu) Ingredients: 1 box funfetti cake mix (or if you want to make the dip in different flavors, you can use any cake mix). 1 lb nonfat plain Greek yogurt. 8 oz container Light Cool Whip. Extra sprinkles for topping (if desired). Pretzels, animal crackers, fruit, or several spoons for dipping. Directions: Using a hand mixer - beat cake mix, yogurt and Cool Whip together in a large mixing bowl. Transfer to serving bowl, and top with extra sprinkles if desired.

Cake Batter Dip (via arismenu)

Ingredients:

  • 1 box funfetti cake mix (or if you want to make the dip in different flavors, you can use any cake mix).
  • 1 lb nonfat plain Greek yogurt.
  • 8 oz container Light Cool Whip.
  • Extra sprinkles for topping (if desired).
  • Pretzels, animal crackers, fruit, or several spoons for dipping.

Directions:

  1. Using a hand mixer - beat cake mix, yogurt and Cool Whip together in a large mixing bowl.
  2. Transfer to serving bowl, and top with extra sprinkles if desired.

Tags: recipes food foodporn cake cakes dessert nom

Photo
May 09, 2012
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Original Recipe Yield 8 servings Ingredients 1 1/2 pounds lean ground beef 1 onion, chopped 2 cloves garlic, minced 1 tablespoon chopped fresh basil 1 teaspoon dried oregano 2 tablespoons brown sugar 1 1/2 teaspoons salt 1 (29 ounce) can diced tomatoes 2 (6 ounce) cans tomato paste 12 dry lasagna noodles 2 eggs, beaten 1 pint part-skim ricotta cheese 1/2 cup grated Parmesan cheese 2 tablespoons dried parsley 1 teaspoon salt 1 pound mozzarella cheese, shredded 2 tablespoons grated Parmesan cheese Directions In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Original Recipe Yield 8 servings

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon dried oregano
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons salt
  • 1 (29 ounce) can diced tomatoes
  • 2 (6 ounce) cans tomato paste
  • 12 dry lasagna noodles
  • 2 eggs, beaten
  • 1 pint part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • 1 pound mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese

Directions

  1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
  2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
  3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
  4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
  5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Tags: lasagna food american lasagna all recipes recipes

Photoset
May 09, 2012
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Recipe: Snow Pea Salad

Ingredients:

  • 2 cups snow peas (blanched)
  • 1 raw yellow pepper, washed, seeded and cut into long strips
  • 1 raw red pepper, washed, seeded, and cut into long strips
  • 1/2 red onion, raw (about 3/4 cup) cut into long slices
  • 1 cup edamame (beans)
  • 1 1/2 cups shredded carrots (blanched)
  • Organic toasted sesame oil – 2 tablespoons
  • Kikkoman Light Soy Sauce (or Gluten Free Tamari) – 2 tablespoons
  • Fresh ginger, grated (1 teaspoon)
  • Sea salt (to taste) (about 1/2 teaspoon)
  • Garnishes: sesame seeds, scallions

This recipe makes about 8 servings. Nutrition Facts below.

Directions:

  1. Fill a large mixing bowl with ice and ice cold water.
  2. Fill a large sauce pan full of water, cover and bring to a boil so that you can blanch the snow peas and carrots.  Once water is boiling, submerge snow peas and shredded carrots for 60-90 seconds (more if you do not like your veggies to be too crisp).
  3. Using a pair of tongs, carefully remove the shredded carrots and snow peas from the boiling water and place into the bowl with ice and water to quickly stop the cooking process and to maintain the beautiful bright color of the vegetables.
  4. In a separate mixing bowl, combine the sliced peppers, red onion, edamame beans, ginger, sesame oil, soy sauce, and salt (optional). Stir to combine ingredients & flavors.
  5. Now add the snow peas and shredded carrots. Stir.
  6. Serve immediately or place in refrigerator until you are ready to serve. Enjoy!

For all you Nutrition Gurus ^

Tags: food yummy recipes delicious topherchris radarplz

Photoset
May 02, 2012
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Fall off the Bone Baby Back Ribs with Sweet Chili Sauce 

by SteamyKitchen

There aren’t very many recipes that can boast “2 ingredients” and taste better than fall off the bone baby back ribs smothered in sweet, sticky Thai chili sauce, which by the way, isn’t really all that spicy despite the name.

Ingredients:

  • 5 lbs. Baby Rack Ribs (feeds about 4 people)
  • 1/2 Cup Sweet Chili Sauce 
  • Salt and Pepper 

Step by Step Directions:

  1. Set over to 275F.
  2. Turn the rib over to the underside — see that layer of white membrane covering the ribs? You’ll want to remove that – it’s tough and stringy.
  3. Take a butter knife, wedge it just underneath the membrane to loosen.
  4. Place all the ribs in a roasting pan, it doesn’t matter if they overlap. Season with salt and pepper on both sides.
  5. Cover with double-thickness of tin foil. Bake at 275F for 4 hours- 4 1/2. 
  6. After 4-ish hours, they’ll look like this:

8. Brush on the sweet chili sauce all over the ribs.
9. Now move your oven rack to the top 1/3 of the oven and broil for 5 minutes.   10. Keep a good watch on ‘em! Don’t let them burn.
11. And that’s it! Baby Back Ribs with Sweet Chili Sauce. 

directions:

1. Preheat oven to 275F. On the underside of the rib, remove the thin membrane and discard. Season both sides with salt and pepper.

2. Place the ribs in a roasting pan, cover with double thickness of tin foil.

3. Roast for 4 hours or so. Discard foil. Use a wide, flat spatula to carefully lift the ribs onto a baking sheet. Spread the sweet chili sauce generously over the ribs.

4. Place oven rack near the top of the oven. Turn broiler on and broil the ribs for 3-5 minutes, or until the sweet chili sauce begins to caramelize. Make sure you don’t burn the sauce, so keep a close eye on the ribs.

(Source: steamykitchen.com)

Tags: food cooking yummy delicious meat foodporn ribs chili asian chinese culture yummy recipes