Chocolate cookies filled with yogurt mousse – Biscuits
Big Hamburger Mac – Panini e Bruschette
There. Is. No. Lite. Mayonnaise. Or. Sandwich. Spread. In. The. Sauce. In. This. Recipe! That is the kind of thing you get with trusting your Italian parents with duplicating the Big Mac for at-home copy-cats!
(Otherwise it should be good.)
Kerala Style Pork fry
So this is my first post on WordPress (yeah I know…about time!) and I wanted it to be one of my most flavorful recipes, so I chose one that reminds me of my hometown and native place Cochin, Kerala. This recipe can be made with beef or chicken as well. With pork being really popular in Texas, I went with it and safe to say, I wasn’t disappointed. For those of you who don’t know me, I have a food blog on Instagram called @myfoodswings where I post recipes of food I make, click and eat! Lots more to post, I promise and with each post, you will get to know me more! So here is the Recipe!
INGREDIENTS:
Pork(boneless) – 350gm
Curry leaves-6
Green chillies-5
Red chillies-5
Red chili powder-2tsps
Salt
Pepper
Ginger garlic paste-1.5tbsps
Turmeric powder-1tsp
Cumin seeds-1tsp
Mustard seeds-1tsp
Fennel seeds-1tsp
Garlic cloves-6
Garam masala-1.5tbsps
Coriander powder-1.5tbsps
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Beef Basil Pesto Pasta
Looks delicious!
It’s finally time for a Pasta dish! Primarily of Italian origin and made out of a few ingredients (flour and eggs) , pastas nowadays are paired with almost anything. It is a delicious form of carbohydrates, which when made right, is absolutely delicious. Growing up, my parents used to cook a lot of spaghetti and used minced meat and veggies as accompaniments to it. While the flavors were relatively simple, I have come across amazing flavors and sauces after coming to the US. Basil pesto goes amazingly well with pasta, especially the fettuccine that is used in this recipe. I have used Angus beef burger chunks as my protein and some spinach and sun dried tomatoes for the iron and my guilty conscience. Perfect for lunch or dinner and oh so simple to make!
{Recipe}
Basil pesto fettuccine pasta with beef burger chunks, spinach and sun dried tomatoes
INGREDIENTS:
Fettuccine…
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Scorpionfish – A Definition of the Species
Okay, this is what I thought: this article is a little more explicit about whatever the eastern hemisphere thinks this kind of fish might be. But this probably isn’t the same fish in the western hemisphere where it turns out to be a poison, deadly fish. So applying anything this way from a European recipe might be seriously worth researching even for the most basic recipe. I think that I would be inclined to replace this with a large Red Snapper, or a fish which took easily to heavy spicing.
Scorpion Fish (Scorpaenidae) – Animals – A-Z Animals
Well, so far, I’m thinking that it’s probably better not to use Scorpion Fish unless someone in the FDA says it’s okay. European & Eastern Chefs probably have some way to determine what is an edible fish and aren’t really aware that the US doesn’t have that kind of guardian besides the federal government looking out for our customs.
Risotto with Red Scorpionfish
Here it is again, as yesterday night, Scorpion Fish — it’s gotta be something besides scorpion. I have to look it up.
Here it is another risotto, with one of the best fish available on the market in my opinion: the Red Scorpionfish.
It is a fish that traditionally is used for example in fish soups, but its fillet it’s really delicious, with a nice and nervous texture, and particularly tasty, more intense than many other fish.
It’s a fish with a big head and with quite a lot of waste, so it’s not a cheap choice, but with the “waste” you can make a very good fish stock, so at least nothing is going to be really wasted.
Let’s see how to make this delicious risotto!
INGREDIENTS (2 people):
- 250 g red scorpionfish fillets
- 160 g rice
- half glass of dry white wine
- the juice of half lemon
- tomatoes (I used about 100 g pelati)
- extra virgin olive oil
- 1 clove of garlic
- fresh parsley
- salt
For the fish stock
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Bread Pudding
Old fashioned Bread Pudding just like Grandma use to make. Bread pudding has been around for centuries. Way back when it was considered a poor mans pudding. They would make it by using up their stale bread which is exactly what I did! Bread Pudding can be eaten with or without the sauce on top. We ate it right out of the oven while it was still hot and it tasted absolutely delicious!
Click on the link below to see the step by step directions with pictures and a printable recipe card.
ZEN AND THE ART OF BAKING BREAD IN FIVE MINUTES A DAY
There is no perfume in this whole wide world that can match the aroma of freshly baked bread. To fill your kitchen with this evocative smell. To cut thick crusty slices spread thick with butter and jam. To share this pleasure with friends and family. This is love in the shape of a simple loaf of home made bread.
You can accomplish this in just five minutes a day. I promise you. It is so simple. You can do this if you can hold a wooden spoon, and have a big mixing bowl or container and two loaf pans. Step one you mix water, yeast, flour, salt, sugar and oil all together into one easily mixed dough. This is done in a few minutes. No kneading. Step two you leave the dough to rise on your counter. It rises to heady heights but you don’t punch it down. …
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Tempe Orek (Indonesian crisp sweet&sour tempe)
But you know, sometimes life is better just focusing on food or whatever it is you focus on. Like for instance this looks really good. I am focusing on it right now.
Since I started my german class and the place has no microwave, I need to always think of food that I can eat cold or room temperature. And this sweet sour tempe is perfect! It can be eaten with rice both cold and warm, as a side dish, or as a snack.
Total Time: 40 minutes
Serving: 4
INGREDIENTS
400 g Tempe, cut in small-thin slices
50 g peanuts (optional)
250 ml vegetable oil
Sauce
4 shallot, thin-sliced
3 garlic, thin-sliced
1 cm galangal, crushed
2 chilies, sliced
3-4 lime leaf
4 tbsp sweet soy sauce
2 tbsp tamarind, dissolved in ¼ cup of hot water
10 g palm sugar, chopped
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Holy Week and a Purple Passion Cake
We are fast approaching the end of the Lenten Season. In less than a week, we will celebrate Palm Sunday, and the beginning of Holy Week leading to the joyful celebration that is Easter Sunday.
As I had mentioned before, while the physical number of days between Ash Wednesday and Easter Sunday are greater than 40, when you count all the days except the Sundays, you’ll see that the season is 40 Days, less Sundays. That makes it about as clear as mud, not doesn’t it?
Our big Easter plans will involve a road trip up to the family farm. I have been thinking about creating something special for Palm (Passion) Sunday. Just as I had built an entire delicious meal around a Pink Margarita for Valentine’s Day, I want to build a beautiful meal around this awesome cake. I chose this cake for two reasons; the color (purple, the…
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4335 Danbury Dr, Brookfield, WI 53045
I made everyone at home and on my FB page laugh today when I said I would love to live here. I guess I was funny about it. But it’s an old and good tradition which emulates a lost cause of things you hope for in life and have no meaning otherwise to baser survival; and so I like it very much; and that standard, is a beautiful over-abundant house in the suburbs filled up with everything you could want and a big, spanking condo in the city. (I’m not showing that here because it will just start over a longer story from my FB page and really, I’m not up to it.)
Slow Cooker Dry Rub Ribs
Amazing!
Did you know that you can make fabulous Ribs like these in your Slow Cooker? They are fall off the bone tender, moist and delicious! The Dry Rub is the only one I use for ribs. I add BBQ Sauce on top making a delicious combination of flavors!
Ingredients
In a small bowl combine the dry ingredients.
Cut the slab of ribs into 3-4 bone sections.
Rub the top of the ribs with the dry ingredients.
If you have any left put it on the bottom of the ribs.
Place the ribs into the slow cooker leaning
them upright against the sides. Do not lay the
ribs flat and do not let them lay together
against each other. If I have trouble keeping
them upright and apart, I wad up a ball of foil
and place it between the ribs. Do not
add any liquid to the slow cooker.
Cook…
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Recipe of the Week – Billy’s Beef and Cabbage Soup
Billy’s Beef & Cabbage Soup
1 lb. of ground beef
1/2 tsp. garlic salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 onion, chopped (my add to her recipe)
2 celery sticks, chopped
1 can. (16 oz.) kidney beans, undrained
1 medium head cabbage – chopped
1 can (28 oz.) chopped tomatoes
1 tomato can of water
10 beef bouillon cubes
Saute onion, add beef, and brown. Add all other ingredients, bring to a boil. Reduce heat and simmer covered for 1 hour.
This recipe was given to me by my friend, Billy Hammond. She does have the gift of hospitality, and we always enjoy our times at her house…usually playing cards and partaking of her tasty vittles!
Have a warm, cozy day,
Boyfriend Brownies – Averie Cooks
5 Enticing Ways to Enjoy Ravioli
Glazed Cinnamon-Cardamom Buns recipe | Epicurious.com
Crab Stuffed Mushrooms Keto Friendly Recipe | Just A Pinch Recipes
Puff Pastry Reuben Roll Up
Reubens are one of my favorite sandwiches. What a unique way to make them using Puff Pastry, another favorite of mine. Everything is in there….corned beef, sauerkraut, Baby Swiss Cheese and Thousand Island Dressing all rolled up inside a delicious Puff Pastry. Can it get any better?
Adapted from: Kelleychisholm.com
Ingredients
Rinse the sauerkraut really
good with cold water.
Using the back of a spoon, press all
of the water out of the sauerkraut.
Take one thawed Puff Pastry out of the box.
Open it up and lay it flat on
a lightly floured counter.
Using a rolling pin, roll the dough from
one short end toward the other short
end making the dough about 16” long.
Don’t roll it any wider.
Spread Thousand Island Dressing
all over the dough keeping it
about an inch from the edges.
Sprinkle caraway seeds over the dressing.
Place the rinsed sauerkraut
evenly over the dressing.
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Easy Imitation Crab Salad
Imitation Crab mixed with mayonnaise and celery has always been one of my favorite salads. A simple salad that makes a great meal or a side dish.
Ingredients
In a medium bowl, use your fingers
and shred the imitation crab.
Add the rest of the ingredients to the bowl.
Mix well.
Refrigerate, covered, until cold then serve.
Oven Roasted Garlic Butter Mushrooms
These are the best tasting Mushrooms I have ever had! Even better than any that I have had in a restaurant. Oven roasted in the most fabulous mixture of butter, garlic and herbs. If you love mushrooms like me, you have to try this amazing recipe!
Source: damndelicious.net
Ingredients
Rinse the dirt off of the mushrooms
and pat dry with a paper towel.
Leave them whole if they are a
normal size mushroom. Mine were
gigantic making it necessary to cut them.
Melt the butter in a medium bowl.
Add the rest of the ingredients
except for the mushrooms.
Stir ingredients together.
Add the mushrooms and toss them in the
butter mixture coating them completely.
Spray a cooking sheet with cooking oil.
Pour the mushrooms onto
the pan in a single layer.
Bake in a preheated 375 degree oven for
10 minutes. Turn the mushrooms over
and bake another 3-5…
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How to Make Maraschino Cherries – Recipe and History
A Japanese legend tells of a warrior who became so old that he outlived his family. His most precious memory was of playing underneath a cherry tree, but when it died, he was so devastated that he wanted to die too, despite the fact that a new tree had been planted nearby. That winter, the old warrior begged the tree to blossom once more and vowed that he would take his own life if his wish be granted. It was and the old man committed hara-kiri under the dead tree, his spirit and his blood soaking down to the roots to color, forever, the fruit of the tree. It is said that the tree blooms every year on the old warrior’s birthday.
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Roasted Garlic
Do you love garlic? Have you ever tried it roasted? This is a fabulous way to use it in any recipe because you use it just like you would a fresh garlic clove. Roasting garlic gives it a milder and sweeter taste by taking away the harshness of fresh garlic. After roasting, it will keep for a couple of weeks in the refrigerator or do like I do and freeze it in teaspoon size portions for months.
Click on the link below to see the step by step directions with pictures and a printable recipe card.
Method for Delicious Skipjack Tuna Fish Fry – Seafood Recipe
Swedish Meatballs
Cooking Swedish Meatballs in the slow cooker gives them the most delicious flavor! These would be a great dish for any holiday meal, appetizer or potluck, not just because they taste great but because they are so easy to make. I first tasted this Slow Cooker Swedish Meatball recipe at my mother in laws over 25 years ago. I have made them for many different functions and there is never any left.
Click on the link below to see the step by step by directions with pictures and a printable recipe card.
http://indianeskitchen.com/2017/12/25/easy-slow-cooker-swedish-meatballs
Pita Palace and Damascus Gate Middle Eastern food is delicious
(I have a subscription to the Milwaukee Journal Sentinel, so I’m not sure if only I can see the articles that I post anywhere still. Even so, I am posting this article (title in the link) hoping that it is available to open view.)
This is some glorious good place! (Everyone says so.)
Pita Palace and Damascus Gate Middle Eastern food is delicious
Asparagus and Brie Quiche. – Half Baked Harvest
My last post upload for today. I went on a posting binge today!
Savory pie with vegan asparagus: the recipe you don’t expect
Sun Dried Tomato Pesto Pasta | Don’t Go Bacon My Heart
Don’t forget to click on this link here to get the actual recipe:
Well I’m kind of tired this evening and don’t feel like looking up if I posted this earlier and don’t want to forget it for a possible 2nd time from my email and really don’t think it’s the kind of thing you should overlook on a blog that loves pasta recipes and Italian food among other things. So I am posting it again if it has been posted, because it deserves to be remembered.
Don’t forget to click on the link at the bottom of the page to finish off all the pasta dish!
Broccoli and potato croquettes – Vegetable dishes
Veal roast with lampascioni – Carne
Lampascioni, also known as Cipolle Canine or Cipollacce, are typical herbaceous plants widely found in many areas of Puglia. They are a Traditional Agricultural Food Product (PAT) of Puglia and protected by the Slow Food movement.
Lampascioni are small wild onions of pink colour with a unique and unmistakable bitter taste.
The plant has purplish flowers that bloom from spring to late summer. The bulbs, that grow to a depth of about 10-20 cm, are picked up after they have grown in the ground for at least 4 or 5 years.
(from website: Puglia and Culture)
Gnocchi al pomodoro e provolone – Pasta
Fried salmon with chips – Fish
Tomato marinated anchovies – Fish
Chocolate cake and ricotta mousse – Cakes and tarts
Recipe Savory peas and robiola cake – Giallo Zafferano recipe
Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow’s, goat’s and sheep milk. One theory is that the cheese gets its name from the town of Robbio in the province of Pavia; another that the name comes from the word rubeole (ruddy) because of the color of the seasoned rind. (Wikipedia)
Recipe Savory peas and robiola cake – Giallo Zafferano recipe
Peanut Butter and Jelly Cupcakes w/ Yellow Cake Mix | Just A Pinch
Crackling Pork Rinds 
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