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Delilicious: Leaf Us Alone Brussels Sprouts
Your little sprout can help you bake up this healthy side dish for your holiday meal. Chef Lisa Barnes claims, "Although they are one of my favorites, I realize Brussels sprouts are not welcome by many. I think they get a bad rap because they are usually boiled, bland, and still rock hard in the center.
Delilicious: Sugar Cookie Cut-Outs
Lisa Barnes, author of Petit Appetit: Eat, Drink, and Be Merry, shares with LilSugar a classic sugar cookie recipe that works for all seasons — though it's especially great for a holiday party, cookie swap or playdate activity. Kids can help dump the measured ingredients into the mixing bowl and turn on and off the electric mixer to help make the dough. Of course the fun really begins with the cookie cutting and icing decorating.
Southern (Indian) Thanksgiving
Tandoori turkey in the oven
For a few years now I've wanted to try to marry the traditional Southern Indian food my husband grew up enjoying with Thanksgiving as I know it (Southern girl with a love of spice and heat).
So this year I did a trial run of a tandoori-style turkey made in the oven. By next year I hope to build my own tandoor, or at least grill this guy, because it needs a little more heat to crisp up properly.
Healthy Recipe: Roasted Brussels Sprouts With Walnuts
One vegetable delight of Autumn is the Brussels sprout. These small leafy balls are packed with fiber as well as taste, and they deserve a place at your Thanksgiving table.
My favorite method of cooking Brussels sprouts is to roast them.
Chicken With Chipotle-Tomato Sauce and Penne
8 ounces uncooked whole wheat penne 2 teaspoons olive oil 3/4 pound skinless, boneless chicken breast, cut into bite-size pieces 2 cups chopped onion 2 teaspoons bottled minced garlic 2 cups green bell pepper strips 1 (8-ounce) package presliced mushrooms 1 cup canned crushed tomatoes, undrained 1/2 cup fat-free, less-sodium chicken broth 1/2 teaspoon salt 1 canned chipotle chile in adobo sauce, minced (about 1 tablespoon) Preparation Cook pasta according to package directions, omitting salt and fat. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes or until lightly browned.Lettuce Wraps from PF Changs recipe
This is a copy recipe of the lettuce wraps from PF Changs!
MARINADE
1 teaspoon cornstarch
2 teaspoons sherry wine or red wine
2 teaspoons water
2 teaspoons soy sauce
FILLING INGREDIENTS
1 1/2 lbs boneless skinless chicken breasts, diced small
5 tablespoons vegetable oil or peanut oil
1 teaspoon minced fresh ginger or grated ginger
2 teaspoons garlic, minced
1/2 cup green onions, minced
1 cup shiitake mushrooms, minced
1 (8 ounce) can bamboo shoots, minced
1 (8 ounce) can water chestnuts, minced
1 (6 ounce) package chinese cellophane noodles, cooked to pkg. directions
COOKING SAUCE
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon sherry wine or red wine
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
lettuce leaves, washed and taken off the head but left whole
Mix all ingredients for "cooking sauce" and set aside.
Baked Smothered Burritos
So good, mexican grandmothers have been known to beg me for the recipe.
The recipe varies everytime I make them, but here's how yesterdays batch came together. This made 20 burritos (16 of which we froze).
Persian inspired dinners I made for the Boyfriend that he loved! 3 recipes :D
Tender Persian chicken and lemon potatoes made in the dutch oven.
My baby and I love Persian food, even though neither of us are Persian or middle eastern but I did used to live in Saudi Arabia when I was a kid bc my dad had a job there as a doctor. ANYWAYS!
Easy Quesadilla:
Last night I needed a quick dinner because it was late and also something I could make with what I had on-hand, again because it was late and I wasn't budging from my apartment to grab some grub. This recipe was inspired from a quesadilla I had over the weekend that had feta it. I love feta (I'm greek, I kind of have to, ha), but was suprised by it being there.
Coconut Shrimp with Red Curry Sauce
COCONUT SHRIMP WITH RED CURRY SAUCE Recipe courtesy of Tyler Florence, Food Network Peanut or vegetable oil, for frying 1/4 cup cornstarch 3 large egg whites Kosher salt and freshly ground black pepper 2 cups flaked coconut 1 1/2 pounds jumbo shrimp, peeled with tails on Red Curry Sauce, recipe follows 1 green onion, white and green part, chopped 1 handful fresh mint, hand-torn Fried rice, for serving Steamed broccoli, for serving Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F. In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish.
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