Pulled Pork Tortas with Guacamole Salsa

The first time I made these Pulled Pork Tortas for my family, it was after a long day. Betsy had to work late and she sent me a text asking what was for dinner. I told her Pulled Pork Tortas and she just wrote back: “YESSS.” Yes, indeed! To make these tortas doable in a […]

The post Pulled Pork Tortas with Guacamole Salsa appeared first on Macheesmo.

Original source: https://www.macheesmo.com/pulled-pork-tortas/

Asparagus and Ricotta Bruschetta

Here’s an asparagus-topped bruschetta that’s ready for Easter or a spring dinner party! Lemony ricotta is spread over crusty bread and topped with fresh asparagus. Bruschetta perfection!

Continue reading “Asparagus and Ricotta Bruschetta” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/8Yg_4QYq–E/

Simply Recipes 2019 Meal Plan: April Week 1

Make the most of this week by leaving the meal plan to us! Peas and asparagus dishes welcome Spring while pizza and tostadas quell those comfort food cravings!

Continue reading “Simply Recipes 2019 Meal Plan: April Week 1” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/ZiRlO15WWtg/

Oven Baked Buffalo Cauliflower Bites

Oven baked Buffalo Cauliflower is a simple appetizer that is great for parties. We love making this buffalo cauliflower recipe (with a side of Blue Cheese Dressing) and serving it alongside Jalapeno Poppers and other delicious appetizer recipes when we are entertaining!

Who doesn’t love all things buffalo-style? From buffalo chicken dip to buffalo hot wings, roasted buffalo cauliflower is the next big thing and this recipe tastes absolutely delicious!

Oven Baked Buffalo Cauliflower bites with ranch dip

Buffalo Sauce vs Hot Sauce

Buffalo Sauce is not the same as just plain ol’ hot sauce out of the bottle.  When you order buffalo wings in a restaurant, the sauce is generally 2 parts hot sauce to 1 part melted butter (that’s why they taste so darn good)!

Of course you can use a store bought Buffalo Sauce (I love Frank’s RedHot Buffalo Sauce best). It has great flavor (and it doesn’t contain as much fat as a homemade sauce)!

Spicy vs. Mild

You can buy buffalo sauce in a bottle at the supermarket, or make delicious homemade buffalo sauce. If you’re going the store bought route, there are lots of different brands that have their own heat index and flavor profile.

If you have anyone in your group who can’t handle the spice, leave a few aside and season with salt and pepper and dip in a garlic aioli for another yummy variation!

How to Make Buffalo Cauliflower

This recipe is so easy because you only need one bowl and a plastic bag! To make baked buffalo cauliflower:

  1. Prep the cauliflower by cutting it into bite sized pieces and removing any leaves.
  2. Mix the coating ingredients together and toss the cauliflower in a plastic bag to coat the pieces.
  3. Bake the cauliflower bites for 15 minutes. Take them out, toss with buffalo sauce, and bake for an additional 5 minutes.

Fried buffalo cauliflower bites are always a favorite when we go out to eat, but baking them at home is SO much healthier. Any dressing will do, but the best buffalo cauliflower dip is some tangy blue cheese dressing or ranch, because, who doesn’t love dipping, right?

A pile of baked buffalo cauliflower bites with a bite taken out of one.

Can You Use Frozen Cauliflower to Make Buffalo Cauliflower? You sure can! Even easier than fresh cauliflower because it will be pre-cut and perfectly portioned! Be sure the frozen cauliflower is thawed all the way before the batter process so that it heats evenly through and drain well, dab any liquid with paper towels.

What to Eat with Buffalo Cauliflower?

What can’t you eat with buffalo cauliflower bites? Just like chicken wings, buffalo cauliflower bites call for sides of celery and carrots. But, why stop there? Why not make an amazing buffalo cauliflower salad with ranch dressing?

It’s also great as a buffalo cauliflower wrap or a juicy sandwich on a hoagie roll with lettuce and some dressing?  Dip your buffalo cauliflower bits into some dressing and keep your fingers clean at the same time!

More Buffalo Snacks You Need

  • The BEST Buffalo Chicken Dip (video) – Party favorite! Everyone devours this!
  • Buffalo Chicken Meatball Sub – great for a crowd
  • Buffalo Chicken Pasta Salad– Easy potluck favorite!
  • Crispy Buffalo Fried Tortellini – Bite sized snacks!
  • Baked Buffalo Wings – Crispy perfection, baked not fried!

Buffalo Cauliflower

If you’re looking to serve a snack big on flavor this is one of my favorites! I do love Buffalo Wings, but I think I love this cauliflower even more (and these are much healthier)!

  • 1 cup milk
  • 1 cup flour
  • 1 teaspoon garlic powder
  • pepper to taste
  • 1 tablespoon olive oil
  • 1 head of cauliflower
  • 2/3 cup Panko bread crumbs
  • 2/3 cup buffalo sauce ((see note below))
  1. Preheat oven to 450 degrees F.

  2. Cut cauliflower into bite sized pieces discarding the core.
  3. Combine milk, flour, garlic powder, pepper and olive oil in a large bowl. Place batter and cauliflower in a large Ziploc bag and toss until cauliflower is coated.
  4. Pour cauliflower into a large strainer letting any excess batter drip off. Sprinkle with Panko breadcrumbs and gently toss.
  5. Place on a foil lined pan and bake 15 minutes. Remove from the oven and gently toss with buffalo sauce. You want the cauliflower coated but not soaked.
  6. Place back on the pan and bake an additional 5-10 minutes or until cauliflower is tender crisp.
  7. Serve with ranch or blue cheese dressing.

Note: You can purchase store bought buffalo sauce or mix 1/3 cup melted butter with 2/3 cup hot sauce (such as Frank’s Red Hot). Whisk until combined.

Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Oven Baked Buffalo Cauliflower bites are a crowd pleaser!! Tender morsels of cauliflower baked in a crispy crust and then loaded with buffalo sauce! If you like wings, you love this leaner tastier snack!
These easy homemade buffalo cauliflower bites are simple, delicious, and great for parties. We love making this healthy recipe when we are entertaining! #spendwithpennies #buffalo #cauliflower #buffalocauliflower #bakedbuffalocauliflower #bakedcauliflower
These easy homemade buffalo cauliflower bites are simple, delicious, and great for parties. We love making this healthy recipe when we are entertaining! #spendwithpennies #buffalo #cauliflower #buffalocauliflower #bakedbuffalocauliflower #bakedcauliflower

Original source: https://www.spendwithpennies.com/oven-baked-buffalo-cauliflower/

Homemade Guacamole

The best Guacamole recipe is one that is simple and loaded with fresh ingredients! Creamy ripe avocado mashed with zesty lime, cilantro, onion and a pinch of salt.

The perfect dipper for The BEST Loaded Nachos, this guacamole dip takes just minutes to prep making it the perfect snack.

A bowl of the best homemade guacamole served with lime and chips.

Authentic Guacamole

When I visit Mexico, I live and breathe guac (and Pico de Gallo).  Ingredients found in an authentic guacamole recipe are fresh avocados, lime juice, salt & usually onion/cilantro. In Mexico we always have a bit of tomato in our guacamole as well. The great thing about about this dip is that you can vary the ingredients however you want! Add extra garlic, spice it up, add roasted peppers or corn.

How to Make Guacamole

This is the best guacamole recipe, because it’s delicious and comes together in a flash. Here’s all you do:

  1. DICE: Finely dice some red onion and mince the jalapeno pepper (remove seeds for less heat, leave seeds/membrane for more heat).
  2. SEED: Seed and chop the tomato. Removing the seeds and pulp and just use the flesh, this will prevent the guacamole from being too watery.
  3. PEEL: Peel and mash the avocados with the lime juice until smooth. The lime juice keeps the guacamole from turning brown.
  4. MIX: Mix all the ingredients together, season to taste and enjoy!

mashing avocados to make the best guacamole recipe

How Long Does Guacamole Last?

Guacamole is a dish that really should to be served fresh to be appreciated. Just like apples and raw potatoes, avocados start to turn brown pretty fast after cutting, due to an enzyme that promotes oxidation. This discoloration doesn’t mean it’s spoiled, but it can be unappetizing!

The lime juice in this easy guacamole recipe helps slow that process. It will keep in the refrigerator 1-2 days. If the surface does turn brown, after no more than a couple days, you can try scraping it off. The green layer underneath is perfectly fine.

The secret to keeping your “guac” green and fresh-looking in the refrigerator is to prevent air from hitting the surface. Plastic containers – even ones’ with tight seals – are not sufficient. I like to press a piece of clingy plastic wrap over the surface and up the sides of the bowl to create an airtight seal.

The best easy Guacamole recipe in a bowl ready to serve

How to Freeze Guacamole

Can you freeze guacamole? Yes, you can (who knew?) but I do have to admit, it tastes best fresh. Freezing the guacamole can change the flavor/consistency a little bit but it’s great for recipes like 7 Layer Dip.

If you’re freezing guac, skip the onion tomato etc. The veggies will get watery. Scoop it into freezer bags and squeeze out all the air to create a tight seal. When you are ready to make my simple guacamole recipe, just thaw and mix in the rest of the fresh ingredients. Adjust the seasoning and enjoy!

Recipes to Pile on the Guac

  • Creamy Chicken Enchiladas – My favorite!!
  • Mexican Stuffed Peppers – Make ahead
  • Taco Soup – So quick and easy!
  • Chicken Tortilla Soup – So much flavor
  • Shrimp Tacos – Quick and easy.
  • White Chicken Chili – Creamy family favorite.


Guacamole is one of my favorite things ever. If you need a quick contribution for a party or potluck, you can always rely on guacamole dip to be well received! 

  • 3 large avocados (ripe)
  • 1 lime
  • 3 tablespoons red onion (finely diced)
  • 1 jalapeno (seeded and minced (optional))
  • 1 tablespoon cilantro
  • 1 clove garlic
  • 1 small tomato (seeded and diced)
  • salt to taste
  1. Cut avocados in half, peel and remove the pit.

  2. Squeeze half of the lime over the avocados and mash until smooth.

  3. Add remaining ingredients and mix well adding salt to taste and more lime juice if desired. 

  4. Serve immediately.

We love enjoying this easy restaurant style guacamole recipe with nachos and tacos. It's one of my favorite authentic guac recipes ever! #spendwithpennies #guacamole #homemadeguacamole #easyguacamole #guac #authenticguacaomole
We love enjoying this easy restaurant style guacamole recipe with nachos and tacos. It's one of my favorite authentic guac recipes ever! #spendwithpennies #guacamole #homemadeguacamole #easyguacamole #guac #authenticguacaomole

Original source: https://www.spendwithpennies.com/best-guacamole-recipe-easy/

Double Chocolate Banana Bread

Rich and sweet, Double Chocolate Banana Bread is an amazingly tasty twist on the classic Banana Bread recipe. Tender and moist banana bread never tasted so good.

Slicing Double Chocolate Banana Bread

I’m a banana bread freak- which is kind of funny because I don’t really like bananas.  I always buy them for the people in my house and, on occasion, I’ll eat a banana but I don’t really love it.  I have to be pretty hungry to resort to eating a banana all by itself, which is why I always have the perfect bananas for baking all kinds of banana bread.

I have a ton of banana bread recipes that I’ve mastered over the years but my absolute favorite of all time has to be this Double Chocolate Banana Bread recipe.  It’s moist and fudgy with a bonus ganache topping that makes it seem like a decadent dessert.

This easy Double Chocolate Banana Bread recipe is definitely one thing you need to have in your kitchen arsenal for when those bananas start to go south on you.  And with summer right around the corner speeding up the banana ripening time, you’re going to need all the banana bread recipes to handle the overload.  Or am I the only one with the abundance of bananas on their counter?

Double Chocolate Banana Bread

Double Chocolate Banana Bread

This easy Banana Bread recipe is based off my basic banana bread recipe with the addition of two ingredients which lend to it’s extra chocolate-y flavor. The extra ripe bananas and greek yogurt add moisture ensuring that you don’t end up with dry, dense banana bread which is not good eats.

Here’s how you make Double Chocolate Banana Bread:

  1. Preheat your oven to 350 degrees.
  2. In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy.
  3.  On low-speed, add the banana, milk, Greek yogurt and eggs mixing until combined.
  4. In a small bowl, whisk together the flour, baking soda, dark cocoa powder, espresso powder and salt.
  5. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended.
  6. Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean.
  7. Cool the bread in the pan for 10 minutes on a wire rack.  Remove the bread from the pan and let it cool on the rack.

Double Chocolate Banana Bread

Because this is a pretty basic Chocolate Banana Bread recipe, you can mix in your favorite additions to put your own spin on this easy recipe, here are a few of my favorite additions:

  • Walnuts
  • Peanut Butter Chips
  • Chocolate Chunks or Chocolate Chips
  • Toffee Chips
  • Peanuts
  • Dried Cherries
  • Chopped Almonds

Be sure to use your imagination because the options are limitless when it comes to spicing up this banana bread.

Slicing Double Chocolate Banana Bread

If you’re looking for even more amazing Banana Bread recipes, be sure to try these favorites:

  • Marbled Chocolate Banana Bread
  • Triple Chocolate Banana Bread
  • The BEST Banana Bread
  • Blueberry Banana Bread with Cinnamon Streusel
  • Cheesecake Stuffed Chocolate Banana Bread

Double Chocolate Banana Bread

Double Chocolate Banana Bread

This super easy to make Double Chocolate Banana Bread recipe is classic comfort with a chocolate-y twist!


  • 1 cup granulated white sugar
  • 1/4 cup (1/2 stick) butter, (at room temperature)
  • 1 2/3 cups (about 3 bananas) mashed ripe banana
  • 1/4 cup 2% milk
  • 1/4 cup plain, fat-free Greek yogurt
  • 2 large eggs
  • 2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt


  • 1 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream


  1. Preheat the oven to 350 degrees F.

  2. In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs- mixing until combined.

  3. In a small bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda and salt.
  4. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended.
  5. Scrape the batter into a 9×5 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean.

  6. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack.


  1. Add the chocolate chips and cream to a small saucepan over medium heat. Cook the chocolate until smooth, stirring constantly. Remove from the heat.

  2. Immediately spoon the ganache over the banana bread and allow to cool before serving. 

The post Double Chocolate Banana Bread appeared first on Recipe Girl®.

Original source: https://www.recipegirl.com/double-chocolate-banana-bread/

The Creamiest Vegan Soup (Cauliflower)

If you’re looking to make a silky smooth, creamy vegan soup, today is your day. This gem caught my attention because it is quite different than most “creamy” vegan soups I come across. It uses a clever trick to achieve its signature texture. And the resulting soup doesn’t rely on heavy cream or lots of coconut milk. Bingo.
The Creamiest Vegan Soup Recipe
The lineage of this soup goes something like this. Genius recipe-spotter Kristen Miglore highlighted this Paul Bertolli recipe on Food52 back in 2011. The CAP Beauty ladies gave it a turmeric and mustard twist in their new book, and I went from there. Adding yellow split peas on top make it a one-bowl meal, nutritional yeast tees up some cheesy flavor notes. I also upped the quantity because, leftovers.

The Creamiest Vegan Soup Recipe

The Technique: Make a Vegan Soup Super Creamy

The base of this soup is cauliflower. I make cauliflower soup all the time. The thing that makes this recipe special is the cooking technique. You let the cauliflower steam, in the pot, for 15 minutes. You can do this with cauliflower and get tender delicious florets out of the process. When you do this with vegetables like asparagus you end up with sad, overcooked, off color asparagus. Long way of saying, cauliflower is a great ingredient for this technique. Carrot and sweet potato also love the steam approach. 

The Creamiest Vegan Soup Recipe

This is a vegan soup.  It is also gluten-free, boosted with turmeric, and relatively quick to make on a weeknight. Leftovers are great and endlessly adaptable.

Other Ideas

This version is spike with  turmeric and mustard. You can certainly explore other directions. Grated ginger would be a great addition. Or, if you have spices left over from chana masala, perfect! I even stir a cup of rice porridge into the leftovers, for an excellent rice soup.

Continue reading The Creamiest Vegan Soup (Cauliflower) on 101 Cookbooks

Original source: http://feeds.101cookbooks.com/~r/101Cookbooks/~3/Xixh8ymBQug/

Ten Turmeric Boosted Recipes + Giveway

Turmeric fans, this is for you.  I’m teaming up with @diasporaco for a GIVEAWAY of a year’s supply of my favorite turmeric. That’s FOUR jars of vibrant, potent, organically farmed, single-origin turmeric grown in Andhra Pradesh, India with a 4.7% curcumin content. TO PARTICIPATE: Follow both of us ( @heidijswanson & @diasporaco ) on Instagram and leave a comment (on Insta) telling me what you’d do with this special turmeric. I’ll select my fave this Sunday (3/31)! To kick things off I’m highlighting a few of my favorite turmeric recipes here. Let’s do this! xx, -h10 Turmeric Boosted Recipes + Giveway

1. Turmeric Grilled Tofu Spring Rolls – The spring rolls we been eat all spring & summer. Grilled turmeric tofu, asparagus, herbs, and hot sauce.

10 Turmeric Boosted Recipes + Giveway

2. Turmeric Cashews – Turmeric Cashews tossed with cayenne, nori, and sesame. Inspired by The Good Gut written by Stanford researchers Justin and Erica Sonnenburg. Keep your microbiota happy.

10 Turmeric Boosted Recipes + Giveway

3. Sunshine Pad Thai – The pad thai recipe you’re looking for! Try this simple trick to make a turmeric noodle version.

10 Turmeric Boosted Recipes + Giveway

4. Turmeric Tea – I started making this turmeric tea for its beneficial properties, and now it is one of my favorite daily rituals – made from a honey turmeric paste with lots of lemon juice and freshly ground black pepper.

10 Turmeric Boosted Recipes + Giveway

5. Pickled Turmeric Eggs – If you’ve got hard-boiled eggs and five extra minutes, you can make these beauties! They’re the best. Hard-boiled eggs pickled in turmeric, shallot, and apple cider vinegar – beautiful, quick to make, and delicious.

10 Turmeric Boosted Recipes + Giveway

6. Instant Pot Congee with Brown Rice and Turmeric –  making congee in your Instant Pot is literally reason enough to buy one. A complete home run.

10 Turmeric Boosted Recipes + Giveway

7. Turmeric Soaked Chickpeas – Turmeric soaked chickpeas, you can use them in all sorts of things! This includes your favorite hummus, salads, and chickpea creations. I include conventional stovetop and Instant Pot instructions here.

There’s also this (8)turmeric popcorn, this favorite (9)lemongrass turmeric curry paste, and this (10) dynamite cold tonic.

Continue reading Ten Turmeric Boosted Recipes + Giveway on 101 Cookbooks

Original source: http://feeds.101cookbooks.com/~r/101Cookbooks/~3/8GxCoFDoxK8/

America’s Food- French

As of January 2018, the largest population of French American people live in the state of Maine. French Americans also live in Louisiana where the largest French-speaking population in the U.S. is found in St. Martin Parish. Country-wide, there are about 10.4 million U.S. residents that declare French ancestry or French Canadian descent, and about 1.32 million speak French at home as of the 2010 census. An additional 750,000 U.S. residents speak a French-based creole language.

Maine Farmers

Creole Musicians

While Americans of French descent make up a substantial percentage of the American population, French Americans are less visible than other similarly sized ethnic groups. This is due in part to a tendency of French American groups to identify more closely with “New World” regional identities such as Acadian, Brayon, Cajun, or Louisiana Creole. Unlike other immigrants who came to the United States from other countries, some French Americans arrived prior to the founding of the United States. In many parts of the country, like the Midwest and Louisiana, they were the founders of some of the villages and cities and were often the state’s first inhabitants.

New Orleans French Quarter

French immigrants introduced a wide range of interesting foods to America. For example, French Americans made the first yeast bread and brought technical farming skills that vastly improved American rice and wine. Huguenots grew and prepared the first okra, artichokes, and tomatoes. The popularity of French cuisine took off in the 1780s, following the alliance between France and the United States during the American Revolution. Many respected French chefs, such as Arthur Goussé in Los Angeles, immigrated to the United States and established restaurants. A number of French culinary terms remain prominent in modern times, including bouillon, purée, fricassée, mayonnaise, pâté, hors d’oeuvres, bisque, filet, sauté, casserole, au gratin, and à la mode.

Extra-virgin olive oil, garlic, and tomatoes form the basis of Provencal cuisine. This trio appears in sauces, soups, and salads, and as companions for dozens of fish, pasta and meat courses. The combo is often enhanced with fresh herbs, including parsley, oregano, fennel, basil and rosemary, as well as black Nicoise olives, capers, shallots or leeks. The stew below is classic French cuisine where beef and vegetables are simmered in red wine.

Slow-Cooked Provençal Beef Stew

Serve the stew with homemade biscuits.

Bouquet Garni
2 scallion tops (about 6 inches long)
1 bay leaf
1 medium celery stalk
2 sprigs fresh parsley, with stems
3 sprigs fresh thyme
One 2-inch-long strip orange peel

2 tablespoons extra-virgin olive oil, divided
2 ounces bacon
2 pounds beef stew meat, such as chuck, trimmed and cut into 1 1/2-inch pieces
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
1 large, red onion, chopped
2 cloves garlic, chopped
4 large carrots, sliced into 1/2-inch rounds
1 tablespoon tomato paste
1/2 pound mixed mushrooms (I used portabella and cremini), halved if small, quartered if large
1/2 bottle (375 ml) full-bodied red wine, such as Burgundy or Pinot Noir
2 cups of water
1/4 cup chopped fresh parsley
Freshly grated zest of 1/2 orange


Preheat the oven to 250°F.

To assemble the bouquet garni: Place one scallion top on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs, and orange peel. Place the second scallion leaf on top and tie the bundle together in four spots with kitchen string. Set aside.

To prepare the stew: Place the bacon in an ovenproof Dutch oven over medium-high heat and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot. When cool break into small pieces.

Add 1 tablespoon of oil to the pan. Add half the beef cubes (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat with the second batch of meat, salt, and pepper.

Add 1 tablespoon oil to the pot and add the onions and garlic. Cook, stirring, until the onions are tender, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in the tomato paste. Season with the remaining salt and pepper. Transfer the mixture with a slotted spoon to the bowl with the beef.

Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.

Pour wine and water into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved bacon to the pot. Press down on the beef and vegetables, making sure to submerge them completely in the liquid; if necessary, add just enough hot water to make sure they are covered. Place the bouquet garni on top.

Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely. Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 1/2 to 4 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.
Remove and discard the bouquet garni. Combine chopped parsley and orange zest in a small bowl and scatter on top of the stew just before serving.

Original source: https://jovinacooksitalian.com/2019/03/29/americas-food-french/

Sonoran Hot Dogs

I should start this post with a big fat disclosure: I’ve never been to Tucson (or Sonora, Mexico for that matter) and never had an official Sonoran Hot Dog. So, it’s with great humility that I even attempt to recreate it. But, I do have a good friend who goes there frequently and we made […]

The post Sonoran Hot Dogs appeared first on Macheesmo.

Original source: https://www.macheesmo.com/sonoran-hot-dogs/

Pregnancy Update {week 15}

Here lies the first installment of many Pregnancy Updates I will write for this little fourth baby of mine! A part of me doesn’t think it’s even real because we got used to the idea that maybe a fourth baby wouldn’t be in the cards. But, surprise!! God had other plans and I’m so glad that he did. We are thrilled to get another little one to enjoy. You can read about the first few weeks of the pregnancy and the story of how I got pregnant here.

Weight Gain?

I haven’t really been weighing myself because it seems to fluctuate 5 pounds day in and day out. Like if I work out and drink a half gallon of water, I will weigh more. But ballpark, I think I’m about 12 pounds in. I do tend to gain a bunch at the beginning with it slowing down in the second trimester and then picking up again in the third. Not really *that* worried about it, but trying to stay healthy and hit the gym more often then not.

How have you been feeling?

I am so happy that I’ve been feeling great! No throwing up, hardly any nausea whatsoever and have had a decent amount of energy. Only a few select days do I feel exhaustion catch up with me, but its hard to say whether that is pregnancy related or just regular city living. Most of the time, I hardly feel pregnant, except for not being able to fit into my normal pants anymore. I’ve been able to hide it pretty well up to this point and have been layering my clothes a ton. Still going to the gym 3-4 times a week which has been great! No pain at all anywhere. I do feel a touch of round ligament pain here and there, mostly when I wake up in the morning and am getting out of bed, but the rest of the day things are great. This baby is taking it so easy on me! I’m convinced this is a calm little spirit of a baby that will come out as perfect and serene as can be. Maybe wishful thinking, but Eddie was my hardest pregnancy and became my hardest child to parent thus far sooooo……yeah. Not saying there’s a correlation, but I kind of am. Time will tell!

How are you sleeping?

Just fine! My head hits the pillow anywhere between 10p and 12:30a and I fall right to sleep. Gordon is such a rockstar and gets up with the kids every morning so I can sleep an extra 30 minutes. He needs sleep, but not nearly as badly as I do, so he’s happy to get up a little earlier with the kids. Seriously, what would I do without him? He’s the best.


I work out with my trainer 1 day per week and the rest of the time I alternate between the elliptical, stair stepper and rowing machine. I get out of breath easier now, thanks to my increased blood volume, but once I get going it’s totally fine. Again, doesn’t feel like I’m pregnant, but can’t exactly push myself either. So, I just take my time and watch the Food Network as I go. It’s a nice break. If only I could stop eating those Cadbury Eggs.


Hardly anything to report here! I craved onion rings once a few weeks ago and V8 for a few days and that’s about it. Oh and a Caprese salad at one point too. Nothing really that crazy. I feel very satisfied after eating french fries and vinegary foods (but I totally did before I was pregnant?!) so, who knows?

Can you feel the baby moving?

Not yet, though I can press around my belly and feel the length of the baby just under my belly button. The few ultrasound photos we’ve gotten, we’ve seen that this baby does like to move and suck its fist. In the next few weeks when the baby becomes stronger, those feelings will come, but for the time being, I’m just happy this baby is healthy and thriving.

Other random thoughts

We have more footage of this baby than any of the first three combined! After seeing the baby’s profile, both Gordon and I were smitten. I just keep looking at it and thinking this kid needs a name as cute as s/he will be. But Gordon and I don’t see eye to eye on names. Of course we have lots of time to figure names out, but there is no name cute enough for this baby. I’m also assuming this one will come on its due date like the first three and either be a bald blondie like Blake or a hairy brunette like Brooke and Eddie. (Hairy as in come out with lots of hair.) If I had to guess, I would say blonde just to even out the numbers, but who knows. Genetics are weird. Brooke has brown hair like me but straight hair like Gordon. Blake is all Gordon. Eddie is all me. Such a toss up. Are there any other possible combinations?

Regardless, I’m so excited to have this brand new baby and hold it in my arms and just stare thinking “of course this is what you look like!”. It’s my favorite part of having a baby, next to getting my full lung capacity back.

Anyways, we will have an actual nursery for the baby which I’m thrilled about in this new apartment and we’ll probably get a bassinet or a mini crib to save space plus a comfy rocking chair to nurse the baby in/fall asleep in. I had a GREAT one in Oregon for Blake and Eddie, but we ended up getting rid of it in the move. So I’m on the hunt for a not-too-expensive-but-comfortable-rocking chair. If you have a good recommendation for one of those, that would be awesome! Leave it in the comments below.

I think that’s it for now! Can’t wait until September 17!

PS-for those asking, this is the top I’m wearing in the photo and it is so so comfy. Jeans are old and non-maternity (and tight!!) and the shoes are awesome flats that go with everything, found here.

The post Pregnancy Update {week 15} appeared first on Lauren's Latest.

Original source: https://laurenslatest.com/pregnancy-update-week-15/

There’s Always Money in the Bananacue Stand

This Filipino street snack turns three ingredients into something that’s sweet and crackly on the outside and pudding-like on the inside.  When I was about seven or eight years old, my lolo (grandpa) would pick me up from the bus stop and we would walk home together. I could always tell that we were near […]

The post There’s Always Money in the Bananacue Stand appeared first on TASTE.

Original source: https://www.tastecooking.com/theres-always-money-bananacue-stand/

Tilapia with Olives, Mushrooms, and Tomatoes

One of our favorite tilapia recipes! This quick and easy one-pan meal is cooks the tilapia with onions, garlic, diced tomatoes, mushrooms, and olives.

Continue reading “Tilapia with Olives, Mushrooms, and Tomatoes” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/UJcLgMGZWMw/

Shrimp Salad

As warmer weather approaches, Shrimp Salad will be a fabulous light entrée to add to your go-to recipe collection. There’s nothing quite so refreshing and tasty than a luncheon of shrimp salad mounded on a bed of crisp lettuce. Serve it with saltine crackers and an ice cold glass of white wine (or sangria), like Pinot Grigio or Sauvignon Blanc.

A creamy shrimp salad sandwich on a white plate with more shrimp salad and croissants in the background.

Shrimp Salad Dressing

The shrimp salad dressing we use here calls for Old Bay Seasoning, lemon juice, fresh dill and Dijon mustard. This combination of flavors produces a cold shrimp salad recipe with a zing that your family will love.

Old Bay is a zesty spice blend that everyone should have in their cupboard. It’s composed of many herbs and spices and is the quintessential seafood seasoning that enhances any seafood chowder or seafood dish.

Fresh shrimp salad on a bed of lettuce on a white plate with a fork.

How to Cook Shrimp for Salad

My favorite shortcut for this recipe is to buy a shrimp ring when they’re on sale and when guests show up, I simply chop up the shrimp!

If you need to cook the shrimp, it takes almost no time at all. You can tell when each shrimp is done because they turn bright pink and curl up. You can even cook shrimp straight from the freezer with no thawing necessary! Here’s how to cook frozen shrimp

  1. Bring about three quarts of water to a full boil.
  2. Dump in the frozen shrimp, peels and all.
  3. Wait for the water to come back to boil. It will take about 4-5 minutes.
  4. Then cook the shrimp another two-four minutes, depending on how large they are. Do not overcook! Drain and allow to cool, then peel.

To Make Grilled Shrimp Salad: start by using thawed jumbo shrimp and leave the peel on. Brush with oil and grill for about 2 minutes on a side on the cooler side of the grill. Allow the shrimps to cool, then peel and rough chop them for salad. If they are small shrimp, you can leave them whole and make a very simple shrimp with salad by sprinkling them over chopped romaine or any other salad greens you have on hand.

A clear mixing bowl full of shrimp salad ingredients like shrimp, eggs, celery, and dill.

How to Make Shrimp Salad

To make shrimp salad, start by cooking your shrimp and let them get cool enough to peel.

  • Roughly chop the shrimp into uniform chunks and finely dice the eggs.
  • In a mixing bowl, mix the shrimp and eggs with the diced green onion, celery and other ingredients.

That’s all there is to it! If you want, you can add chopped avocado for a delicious avocado shrimp salad.

A mixing bowl of shrimp salad with a metal mixing spoon.

Serve this easy shrimp salad over a bed of lettuce to make a great low carb/keto option! Make this cold shrimp salad recipe stretch to feed a crowd by adding some rotini pasta for a more substantial filling shrimp pasta salad!

For a super yummy shrimp salad sandwich, use croissants sliced through horizontally or pile it high on fresh homemade bread.

More Shrimp Faves

  • Bang Bang Shrimp – a fun appetizer!
  • Easy Shrimp Ceviche Recipegreat in the summer!
  • Shrimp Tacosperfect for patio lunches
  • Lemon Shrimp Linguinefresh and creamy
  • Easy Shrimp Scampi Recipeso easy

Shrimp Salad

As warmer weather approaches, Shrimp Salad will be a fabulous light entrée to add to your go-to recipe collection. 

  • 1 lb medium shrimp (cooked, peeled and chilled)
  • 2 stalks celery (diced)
  • 1 green onion (finely diced)
  • 2 hard boiled eggs (finely diced)
  • 1/2 long English cucumber (finely diced)
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh lemon juice
  • 1/2 cup mayonnaise
  • 1/2 teaspoon Old Bay Seasoning
  • 1 1/2 teaspoon grainy dijon mustard
  • salt & pepper to taste
  1. Chop shrimp into small pieces.
  2. Combine all remaining ingredients in a bowl and mix well to combine.
  3. Serve over salad, on a croissant or with tortilla chips.

This easy shrimp salad is one of my favorites. It's great to use for shrimp salad sandwiches or on a bed of lettuce! #spendwithpennies #shrimpsalad #salad #shrimp #shrimpsaladrecipe #shrimpsaladsandwich
This easy shrimp salad is one of my favorites. It's great to use for shrimp salad sandwiches or on a bed of lettuce! #spendwithpennies #shrimpsalad #salad #shrimp #shrimpsaladrecipe #shrimpsaladsandwich

Original source: https://www.spendwithpennies.com/shrimp-salad/

Creamy Cheese Sauce

This super easy Cheese Sauce recipe is a game changer in the kitchen and is way better than any store-bought kind! It’s so versatile, it can be used as a nacho cheese sauce on loaded nachos, mac and cheese sauce or even a cheese sauce for broccoli!

The kids will love this homemade cheese sauce because it goes with everything! And how much easier can it get with only a handful of ingredients? Honestly the best cheddar cheese sauce you’ve ever had.

A serving cup full of homemade cheese sauce topped with fresh black pepper with broccoli in the background.

How to Make a Roux for Cheese Sauce

The most important part of any good sauce is a ‘roux’ which is, essentially, a cooked, thickened combination of butter and flour.

This will be the base of the sauce and it only takes a few minutes to whip up! Be sure to stir it constantly and cook the flour to rid of any starchy flavor before adding the other ingredients.

Any Cheese Goes

You can use any type of cheese for this recipe based on what you’re pouring it over.

  • Monterey Jack or Spiced Cheese for Loaded Nachos
  • Swiss Cheese for Chicken Cordon Bleu or with ham dishes
  • Sharp Cheddar (and a touch of grainy mustard for Oven Baked Soft Pretzels)
  • Any combination for dipping breads or pouring over vegetables like Roasted Brussels or Parmesan Roasted Broccoli

Gooey cheese sauce being poured over a bowl of steamed broccoli.

How to Make a Cheese Sauce

Here’s where it gets good! Really good! To make a cheese sauce:

  1. Cook flour and seasonings with butter to remove any floury flavor
  2. Slowly add in some milk to the roux and whisk constantly (it will be super thick). Keep adding a little at a time until it smooths out.
  3. Whisk until it reaches a boil and let bubble 1 minute.
  4. Remove from heat and add cheese. Whisk until smooth.

Remember to always remove from the heat before adding cheese, the milk will still be plenty hot enough to melt it. Cheese can separate or become grainy if it gets too hot.

Be sure to adjust for taste, feel free to add a splash of hot sauce or garlic powder…anything that you want!

Steamed broccoli smothered in cheese sauce.

How to Thicken Cheese Sauce

The ratio below will create a perfectly thick and cheesy sauce and shouldn’t require thickening.

The best way to thicken a cheese sauce would be to add more cheese! Who can resist a thick, creamy, savory cheese sauce perfect for making Homemade Mac and Cheese too!

Another way to thicken a cheese sauce is to add a little bit of cornstarch slurry (equal parts cornstarch and water) added a little at a time to hot cheese sauce. This method is less desirable, you do risk the cheese separating if you re-heat it too much when thickening.

More Cheese Please

  • Cheese Grits – southern classic
  • Gooey Cheese Sticks (Fried or Baked) – kid friendly
  • Crock Pot Mac and Cheese – so easy
  • Pizza Grilled Cheese – my personal fav
  • Homemade Mac and Cheese Casserolecheesy and delicious

Creamy Cheese Sauce

This super easy cheese sauce recipe is a game changer in the kitchen and is way better than any store-bought kind! 

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon white pepper (or a pinch)
  • 1 1/4 cup sharp cheddar cheese
  • 1/4 cup parmesan cheese
  1. Melt butter in a saucepan. Add flour and cook for 1-2 minutes.

  2. Add milk a small amount at a time, whisking smooth after each addition.

  3. Add onion powder and white pepper.

  4. Continue to cook over medium heat, whisking continually until slightly thick.

  5. Remove from heat, and add cheeses. Stir until melted.

Nutrition information is based on 1 cup of sauce.

This gooey cheese sauce is full of cheesy goodness. We love making broccoli and cheese sauce or pouring it over macaroni and cheese. This cheese sauce recipe is the best! #spendwithpennies #cheese #cheesesauce #cheesesaucerecipe #sauce #cheesesauceandbroccoli
This gooey cheese sauce is full of cheesy goodness. We love making broccoli and cheese sauce or pouring it over macaroni and cheese. This cheese sauce recipe is the best! #spendwithpennies #cheese #cheesesauce #cheesesaucerecipe #sauce #cheesesauceandbroccoli

Original source: https://www.spendwithpennies.com/creamy-cheese-sauce/

Mouthwatering Pork Teriyaki!

Pork Teriyaki is one of the most delicious ways to prepare pork tenderloin.  Packed with mouthwatering umami flavor, teriyaki pork can be grilled, baked in the oven, or prepared it in your slow cooker.

Scrumptious and low in fat, a perfectly cooked pork tenderloin is a fork-tender cut of meat, and is super juicy when treated right. It really benefits from quick cooking at a high temperature and marinating in a rich liquid or sauce, such as teriyaki marinade for pork.

Grilled Pork Teriyaki Sandwich on a toasted roll with cucumbers and cilantro

Pork Teriyaki

When you’re making pork teriyaki, don’t make the mistake of buying pork loin in place of tenderloin. Although it sounds very similar, pork loin comes from a different part of the animal, and is a fattier, tougher cut that benefits more from low, slow roasting.

Pork tenderloin is a boneless, lean cylinder piece of meat and it’s perfect for slicing into medallions, as called for in this teriyaki pork tenderloin recipe. Be aware that pork tenderloin often has a tough section of silvery-white connective tissue on parts of the surface, known as “silverskin.” The silverskin does not soften with cooking, and needs to be trimmed off before slicing. It’s white/silver in color. Slip a knife under this piece of tissue and remove it before marinating or cooking.

Choose Thick Teriyaki Sauce

Teriyaki Sauce is made with soy sauce as the foundation and has brown sugar for sweetness and garlic and ginger for flavor. It’s the sugar that makes teriyaki such a great marinade for meat. When proteins in meat combine with sugars or carbs during cooking, the result is a delectable caramelized glaze.

If you buy bottled teriyaki, be sure to get the thick teriyaki sauce (you want the consistency of bbq sauce, not the one that is runny like soy sauce).

Pork Teriyaki with sesame seeds on a grill pan

More Teriyaki Recipes You’ll Love

  • Teriyaki Chicken – A tender and delicious stir fry.
  • Pineapple Teriyaki Shrimp Foil Packets – An easy meal!
  • Chicken Lo Mein – Better than takeout at home

How to Make Teriyaki Pork Tenderloin

Teriyaki Pork Tenderloin on the grill is as easy as 1,2,3:

  1. Slice the pork loin into chunks and pound to 1/2″ thick.
  2. Marinate in teriyaki sauce (4-5 hours if you have time)
  3. Place on a medium-hot grill, 3-4 minutes per side (it’s quick)!!

Remember that pork tenderloin should be cooked to 145°F and can be a little bit pink in the middle. It only needs a few minutes each side.

Serve on a bun or over rice with steamed broccoli and enjoy! We always toast the rolls with a bit of Homemade Garlic Butter for great flavor. Add in some cucumbers and cilantro for freshness and enjoy!

If you’re not up to grilling, then teriyaki pork can be broiled in the oven. Place on a foil lined pan (teriyaki sauce is sticky and difficult to clean) and broil 4″ from the heat for about 5 minutes per side or just until pork reaches 145°F.

Pork Teriyaki on a baking sheet with cilantro

What Goes With Teriyaki Pork

Teriyaki pork goes great with coleslaw, spicy-hot kimchee, and sweet potato fries.

We usually serve this with a fresh salad Easy Kale Salad with Fresh Lemon Dressing, Fresh Corn Salad or easy Potato Salad.

So delicious! Enjoy!

Barbecued Teriyaki Pork Tenderloin Sandwich

Pork Teriyaki is one of the most delicious ways to prepare pork tenderloin.  Packed with mouthwatering umami flavor, teriyaki pork is always a favorite. 

  • 2 Pork Tenderloin (1lb each) (Cut in 4-5 pieces each)
  • 2 cups teriyaki Sauce (ensure it's thick sauce)
  • 2 large onions (Sliced)
  • 2 sliced green onions (optional)
  • sesame seeds for garnish (optional)
  1. Cut each pork tenderloin into 4-5 pieces, pound pork pieces until 1/2″ thick.

  2. Marinate pork medallions in teriyaki sauce and onion slices for 4-6 hours

  3. Preheat grill to high. Grill the Pork Medallions on high 3-4 minutes per side

  4. If desired, place onions on a grill tray and grill for 5 minutes until soft, stirring occasionally.  (Keep a close eye on the onions so they don’t burn)

  5. Sprinkle pork with sesame seeds and green onions if desired.

We love to serve the pork medallions on toasted rolls with chopped green onions. Serve and Enjoy!

Pork Teriyaki is one of the most delicious ways to prepare pork tenderloin. Packed with mouthwatering umami flavor, teriyaki pork is always a favorite. #spendwithpennies #porkteriyaki #teriyaki #grill #grilledpork #easypork #porktenderloin #pork #grilling #slowcooker
Pork Teriyaki is one of the most delicious ways to prepare pork tenderloin. Packed with mouthwatering umami flavor, teriyaki pork is always a favorite. #spendwithpennies #porkteriyaki #teriyaki #grill #grilledpork #easypork #porktenderloin #pork #grilling #slowcooker

Original source: https://www.spendwithpennies.com/barbecued-teriyaki-pork-tenderloin-sandwich/

Spinach Artichoke Strata

Brunch season is officially in full force. It’s one of my most favorite times of year and this Spinach Artichoke Strata is going to be making an appearance on the regular at all my brunch parties!

The post Spinach Artichoke Strata appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/spinach-artichoke-strata/

Spinach Artichoke Strata

Brunch season is officially in full force. It’s one of my most favorite times of year and this Spinach Artichoke Strata is going to be making an appearance on the regular at all my brunch parties!

The post Spinach Artichoke Strata appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/spinach-artichoke-strata/

Vegan Gooey Chocolate Coconut Caramel Bars.

Vegan Gooey Chocolate Coconut Caramel Bars | halfbakedharvest.com #vegan #chocolate #dessert #caramel

Truly nothing better on a Friday than these no bake Vegan Gooey Chocolate Coconut Caramel Bars. Layered in order with chocolate, nutty coconut, sweet creamy “caramel”, and topped with another layer of chocolate. Four layers of pure vegan dessert heaven. Super decadent…yes, but yet still on the healthy…ish side, and 100% vegan – so delicious. […]

The post Vegan Gooey Chocolate Coconut Caramel Bars. appeared first on Half Baked Harvest.

Original source: https://www.halfbakedharvest.com/vegan-gooey-chocolate-coconut-caramel-bars/

Amazing Brown Sugar Ham Glaze Recipe

Nothing compliments a honey roasted ham more than a sweet and sticky brown sugar ham glaze! You only need four ingredients for this recipe!

brown sugar ham glaze recipe

With the holidays always around the corner, a roasted ham with a brown sugar ham glaze recipe over the top is the perfect main course to serve. It is so simple to throw together and only requires a handful of ingredients you probably already have on hand. I use a spiral honey roasted ham because they always go on sale and are a cinch to serve. Then I top it with this homemade ham glaze to really take it over the top and make it special, because it is the holidays after all.

My ham glaze is a very simple mixture of maple syrup, brown sugar, mustard and garlic, heated together until the sugar melts and them brushed over the entire ham to coat. Stick it back in the oven for the last few minutes of cooking and serve. It gets sticky and is the perfect amount of sweet to savory. Try it on your ham this Easter or Christmas and you will see just how much better your ham becomes. Ham glaze for all!

How to make glaze for ham:

ham glaze ingredients

In a small saucepan, stir together maple syrup, brown sugar, mustard (yellow, dijon or whole grain) and chopped garlic. Place over medium heat and stir until it combines and the sugar melts.

stirring ham glaze

Let the glaze simmer gently for a minute or two before removing from the heat. Pull your ham out of the oven and get ready to glaze!

glazing a ham with brown sugar ham glaze

Generously coat the ham in glaze, being sure to separate the slices (if using a spiral ham) to allow the glaze to get into all the nooks and crannies. Send the ham back into the oven for the last few minutes of cooking to set and make it sticky and then serve warm.

It’s one of the easiest things you can do to any ham to elevate it and make it that much more special, especially for a Sunday supper or holiday feast. And of course you can’t have ham without scalloped potatoes or funeral potatoes or mashed potatoes! To each her own 😉

Printable recipe below, friends! Have a great day!

Amazing Brown Sugar Ham Glaze Recipe

Nothing compliments a honey roasted ham more than a sweet and sticky brown sugar ham glaze! You only need four ingredients for this recipe!

  • 1/2 cup brown sugar (packed)
  • 1/4 cup real maple syrup (or honey)
  • 2 tablespoons yellow mustard (or dijon or whole grain)
  • 2 cloves garlic (minced)
  1. In a small saucepan, measure out all ingredient and stir over medium heat.

  2. Simmer glaze until sugar melts and becomes syrupy, about 1-2 minutes.

  3. Remove from heat and glaze ham generously, being sure to separate the slices of spiral ham to get glaze into the nooks and crannies. 

  4. Bake glazed ham at 425 degrees for 10 minutes or until sticky and set. Cut slices off ham and serve warm.

The post Amazing Brown Sugar Ham Glaze Recipe appeared first on Lauren's Latest.

Original source: https://laurenslatest.com/brown-sugar-ham-glaze-recipe/