Ever tried a ghost pepper? (Taken with Instagram at Tico)
Ever tried a ghost pepper? (Taken with Instagram at Tico)
Stoli Honey, St Germaine, lemon (Taken with Instagram)
Bucket of rum? Yes please. (Taken with Instagram)
Artu #asaggio #caprese #italian #northend (Taken with Instagram)
Food Beats let you match music to whatever food you’re making. Very cool. Unfortunately, you must be in the UK or Ireland to use it. :(
Learn to cook via a Google+ ChefHangout
You can browse through their open classes and reserve a seat for $10-20. All of the classes take place through Google+ Hangouts, so you can learn from your own kitchen. So awesome!
Samoas cookie martini. I’m not kidding… (Taken with instagram)
I made Wine Braised Lamb Shanks in the slow cooker for Valentine’s Day dinner on Tuesday, and it turned out AMAZING! I’m learning that the slow cooker is the way to go - walking in the house after work and your meal being finished already! #genius
I found it on Foodily originally, but the full recipe is from William Sonoma. Check it out:
*note: I added in a teaspoon of red pepper flakes for extra flavor.
Ingredients:
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 garlic cloves, crushed
- 2 cups chicken stock
- 1 cup peeled, seeded and chopped tomatoes
- 2 Tbs. tomato paste
- 1 tsp. chopped fresh thyme
- 1 bay leaf
- 4 lamb shanks, external fat trimmed
- Salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 cup red wine
Directions:
Put the onion, celery, carrots, garlic, stock, tomatoes, tomato paste, thyme and bay leaf in a slow cooker and stir to combine.
Season the lamb shanks with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Add the shanks and brown on all sides, about 5 minutes total. Transfer to the slow cooker.
Remove the sauté pan from the heat, pour in the wine and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 6 hours according to the manufacturers instructions. Transfer the lamb shanks to a large serving dish.
Remove the bay leaf from the cooking liquid. Using a blender or stick blender, puree the liquids and solids until smooth. Pour some of the sauce over the shanks and pass the rest alongside.
Season the lamb shanks with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Add the shanks and brown on all sides, about 5 minutes total. Transfer to the slow cooker.
Remove the sauté pan from the heat, pour in the wine and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 6 hours according to the manufacturers instructions. Transfer the lamb shanks to a large serving dish.
Remove the bay leaf from the cooking liquid. Using a blender or stick blender, puree the liquids and solids until smooth. Pour some of the sauce over the shanks and pass the rest alongside.
Serves 4.
Banana and nutella spring rolls. Yes. (Taken with instagram)
I hate cats, but I freakin love pizza.
Pizza in the morning. Pizza in the evening. Pizza cat.
Weight Watchers recipe: fried rice
Ingredients
2 spray(s) cooking spray 2 large egg(s), lightly beaten 1 cup(s) uncooked carrot(s), shredded 1 cup(s) uncooked scallion(s), sliced, divided 3 cup(s) cooked white rice 1/2 cup(s) frozen green peas, thawed 1/4 cup(s) low-sodium soy sauce, or to tasteInstructions
- Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
- When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
- Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
- Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving.
Wines and kit kats (Taken with instagram)
You have to love either what you are going to eat, or the person you are cooking for. Then you have to give yourself up to cooking. Cuisine is an act of love.
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This is awesome. I really do need to start cooking more!
Alain Chapel, Chef (1937-1990) copied from The Flavor Bible (via lalitamangotree)
These are so cute, and look delicious! Talk about a protein-filled breakfast.
(Source: honeykissed)
New favorite bev: St. Germain
with Prosecco…
or Gin…
or Prosecco AND Gin…
{photo from the delicious life}
