Learn how to do Better Than Chipotle Homemade Steak Burrito Bowls for your friends and family.
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Make Better Than Chipotle Homemade Steak Burrito Bowls
Better Than Chipotle Homemade Steak Burrito Bowls
Ingredients
4 3-ounce steaks, boneless any cut
4 cups romaine lettuce, washed and chopped
½ cup Mexican blend or mozzarella cheese, shredded
Learn how to do Attn: Lads and Lasses for your friends and family.
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Make Attn: Lads and Lasses
I just wanted to take a break from the buffalo and bacon meatloaf video I'm working on to share a few St. Patrick's Day menu ideas. I know it's going to be hard to concentrate after hearing about buffalo and bacon meatloaf, but if you can pull it together, take a peek at some of my favorite Irish-inspired recipes below. Just click on the title to see the original post and ingredients. Enjoy!
Learn how to do Scallop Gratin – When it Comes to Scallops, Dry is Good for your friends and family.
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Make Scallop Gratin – When it Comes to Scallops, Dry is Good
As far as I’m concerned, a simple gratin is the most delicious way to cook fresh scallops. The technique is infinitely adaptable, and as long as you’re keeping an eye on things during the broiler step, not a lot can go wrong. In fact, the only real way to screw this recipe up would be to use the wrong scallops.
And by “wrong,” I mean any that have been soaked in a preservative brine. These are easy to identify, as they’re usually sitting in a pool of milky liquid. What you want are usually sold as wild “day-boat,” “diver,” or “dry-pack” scallops. They are really expensive, and worth every penny.
Brined scallops have an unpleasant aftertaste, leak out tons of water, and shrink down to nothing. Other than that, they’re great. Ideally you’re getting your scallops fresh, but frozen will work, as long as the ingredient label says nothing but “scallops.” You’ll also want to thaw them slowly, and pat dry thoroughly before using.
This is a great dish for parties, as you can prep your ramekins ahead of time, and then pop them in the oven when you’re ready. I can’t give exact times, since this will depend on the size of your scallops, and dish, but just start in a nice hot oven for a few minutes, and then finish under the broiler, until browned and just cooked through. When the scallops spring back to the touch, they should be done.
Like I said in the video, if you’re not confident cooking seafood, and/or haven’t worked with scallops before, this gratin is a great place to start. I hope you give it a try soon. Enjoy!
Ingredients for 2 portions: 1/4 cup crème fraiche
1 teaspoon lemon zest
Pinch of cayenne
Pinch of salt
1/4 cup decent white wine
8 fresh scallops (mine were trimmed, but if need be, pull off any “feet,” which are tough, small pieces of muscle sometimes attached to the side of the scallop)
2 tablespoon melted butter, plus more as needed
2 tsp chopped fresh tarragon
2 tablespoon finely grated Parmesan
French bread to dip
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Learn how to do Jalapeño Cream Cheese Stuffed Chicken for your friends and family.
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Make Jalapeño Cream Cheese Stuffed Chicken
Jalapeño Cream Cheese Stuffed Chicken
Ingredients:
6 chicken breast halves, defrosted and fat trimmed
Learn how to do Irish Soda Bread – Better Than a Pot of Gold for your friends and family.
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Make Irish Soda Bread – Better Than a Pot of Gold
St. Patrick’s Day is right around the corner, and what better way to celebrate than with a loaf or two of Irish soda bread? If made correctly, this is one of the best quick breads (those leavened without yeast) you’ll ever have. Subtly sweet, with a light, tender crumb, and not at all dry.
Done wrong, it’s worse than not having any at all. I’ve had some that were not only dry and crumbly, but had such a strong chemical aftertaste, I wondered if I was being poisoned. Okay, so I’m a bit paranoid, but the point is, this is not one of those recipes loaded with spoonfuls of baking powder and soda.
We’re using just enough soda to react with the acid in the buttermilk, and then hedging our bets with a teaspoon of baking powder. That’s really all you need.Speaking of buttermilk, this is one of those recipes, where you can substitute with your own homemade equivalent. Just use the same amount of whole milk, but add 1 tablespoon, plus 2 teaspoons, of either lemon juice or white vinegar to the wet ingredients. It’s the tanginess and acid we need, so that will work just about the same.
By the way, if you’re not into the more breakfasty version I did here, this is very simple to convert into a savory bread.Leave out the dried fruit, maybe cut down the honey a little, and you’ll have something wonderful to serve with soups and stews. I hope you give this a try very soon. Enjoy!
Makes 2 loaves of Irish Soda Bread:
3 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup quick-cooking oatmeal or regular rolled oats
1 1/4 teaspoon baking soda (make sure it’s fresh)
1 teaspoon baking powder (make sure it’s fresh)
1 1/2 teaspoon salt
4 tablespoons very cold unsalted butter, cubed
2 or 3 tablespoons honey
1 3/4 cups buttermilk
1 large egg
2 teaspoons orange zest
1 cup dried currants
1/3 cup gold raisins
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Learn how to do salada de quinoa e blood orange // quinoa and blood orange salad for your friends and family.
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Make salada de quinoa e blood orange // quinoa and blood orange salad
uma festa de citrinos. pelo inverno. que aqui está para ficar. que ainda puxa a cobertores. a mantas. sentado na sala. de 'cortado' na mão. a ler um livro. a vasculhar as revistas. a revisitar edições antigas. a redescobrir novas receitas. a reinterpretar outras tantas. e a desvendar ingredientes. uma festa de citrinos. uma festa de 'blood orange' e toranja. uma festa colorida. a citrus party. in winter time. that is gonna stay for a while. that still asks for a blanket. and more blankets. seated in the living room. with a 'cortado' in one hand. reading a book. or scouring magazines. to revisit old issues. to rediscover new recipes. to reinterpret many others. and to disclose ingredients. a citrus party. a blood orange and grapefruit party. a colourful party.
salada de quinoa e 'blood orange' com piso de couve e sementes tostadas
para 2
ingredientes:
1 caneca quinoa
2 canecas água
1 c. sopa azeite virgem extra
3 c. sopa de piso de couve
punhado de 'lamb's lettuce'
1 blood orange, fatiada
1 c. chá sementes erva-doce
1 c. chá linhaça (sementes de linho)
Primeiro cozinhar a quinoa conforme o indicado na embalagem, seguindo a regra de 1 caneca de quinoa para 2 de água (ou melhor ainda, ver este vídeo e seguir as instruções - simples e eficaz) e enquanto isso tostar as sementes de
Quando a quinoa estiver pronta, passar para um prato, regar com a colher de azeite e o piso de couve (receita mais abaixo) e envolver tudo. Adicionar a 'lamb's lettuce', as fatias de blood orange por cima e espalhar as sementes de erva-doce e linhaça no topo.
Servir com laranjada de toranja e tomilho.
piso de couve
para 2 frascos
ingredientes: 180 g couve
10 c. sopa azeite
2 dentes de alho
1 c. chá sal
Primeiro por as folhas de couve num processador de cozinha com 9 colheres de sopa de azeite e triturar bem mas sem ficar a parecer uma pasta, uns 30 a 60 segundos será suficiente.
Então esmagar os dentes de alho, com o sal e 1 colher de sopa de azeite num almofariz (ou usar a varinha mágica) e esmagar bem.
Por fim envolver a mistura de alho na mistura de couve, deitar nos frascos herméticos e cobrir com azeite para selar.
quinoa and blood orange salad with 'kale' piso and toasted seeds serves 2
ingredients:
1 cup quinoa 2 cups water 1 tbsp. extra virgin olive oil 3 tbsp. kale 'piso' a bunch of lamb's lettuce 1 blood orange, sliced 1 tsp. fennel seeds 1 tsp. golden linseeds
First cook the quinoa according to the package directions, following the rule of 1 cup of quinoa for 2 of water (or even better, watch this video and follow the instructions - simple and easy) and in the meanwhile toast the fennel seeds and golden linseeds. When the quinoa is ready, transfer to a serving plate, sprinkle with a tablespoon of olive oil and the kale 'piso' (recipe below) and involve all. Add the lamb's lettuce and the blood orange slices on top ans spread the fennel seeds and golden linseeds on top.
Serve with a grapefruit and thyme orangeade.
kale 'piso' makes 2 jars
ingredients:
180 g kale 10 tbsp. olive oil 2 garlic cloves 1 tsp. sea salt
First place the kale leaves and 9 tablespoons of olive oil in a food processor and process but not until smooth, 30 seconds to 1 minute should be enough. Smash the garlic cloves, salt and 1 tablespoon of olive oil in a mortar (or use a hand blender) until smooth. Then involve the garlic mixture into the kale mixture, place it the jars and cover with olive oil to seal it.
Learn how to do Celebrating National Meatball Day for your friends and family.
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Make Celebrating National Meatball Day
Tomorrow is National Meatball Day, and to commemorate I wanted to post something really delicious, and incredibly ironic. These meatless meatballs are both. That's right, we're going to celebrate National Meatball Day with a meat-free version that will have your guests wondering if they heard you correctly. Thanks to the magic of mushrooms, these really are amazing, and garner rave reviews from our vegetarian friends...okay, friend, but still. You can follow this link to read the original post and get the ingredient amounts. Enjoy! Share this recipe from Celebrating National Meatball Day with your friends and groups
Learn how to do Chicken and Avocado Salad with Lime and Cilantro for your friends and family.
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Make Chicken and Avocado Salad with Lime and Cilantro
Chicken and Avocado Salad with Lime and Cilantro
Ingredients:
2 cups cooked chicken, shredded into large pieces
2 medium avocados, diced
1 T + 1 T fresh squeezed lime juice
salt, to taste (I didn't use too much salt because you can always add more at the table.)
1/4 cup thinly sliced green onion
1/2 cup finely chopped fresh cilantro (or chop it more coarsely if you prefer)
