Tag Archives: Recipes

How to Make Your Own Gluten-Free Taco Shells!

17 Apr

It seems like everyone knows someone who is gluten-free if they aren’t gluten-free themselves, and more and more restaurants and grocery store products are advertising gluten-free products in an effort to win over new customers.

But what if you want to stay in and make your OWN gluten-free food? Here’s a delicious recipe for how to make gluten-free taco shells from the comfort of your own kitchen. Follow the title link to their page to get cooking! Thanks to FreeFromG.com for the tip!

Got a favorite GF recipe to share? We’d love to see it!

Hot to Make Gluten-Free Taco Shells

taco

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Enjoy some sweetness at home this weekend

22 Feb

We’re betting if you and your sweetie went out for Valentine’s Day you might be looking for a night in. So we’re taking a break from reviewing restaurants with sweet treats to share a few home-made concoctions. We love this post from Bakeorbreak.com  – check out the blog yourself to see the whole post. We’ve shared the first few cakes to whet your appetite. Let us know what you think, and thanks to this adventurous young blogger and her husband Quinn, who takes all the mouth-watering photos!

Weekly Mix: One-Layer Cakes

Fri, Feb 22, 2013

cakes, weekly mix

Those of you even vaguely familiar with this blog know that I’m not much for big pretty cakes. I love them, of course, but my frosting skills are not the best. Nor is my patience level.

I’ll keep working on it, but in the meantime I’m sharing some of my favorite one-layer cakes. Some are frosted, and some don’t need anything but the cake. These beauties are just lovely in their one-layer awesomeness.

Oatmeal Chocolate Chip Cake | Bake or BreakWe’ll start with the cakes pictured at the top of the page. First up is this amazing Oatmeal Chocolate Chip Cake. This cake comes to us from one of my favorite New York bakeries, Baked. The beauty of this cake is that you can probably talk yourself into justifying having a slice for breakfast. That, my friends, is winning.

Pecan Cake with Rum Frosting | Bake or BreakNext is a cake that I just shared with you earlier this week, but it definitely bears repeating. This Pecan Cake with Rum Frosting is a perfect balance of nutty cake and sweet frosting.

Chocolate Hazelnut Cake | Bake or Break

Read bakeorbreak.com to see the rest of these beauties!!

White Chocolate Peppermint Biscotti

8 Nov

We love this recipe from favehealthyrecipes.com — nothing beats a delicious treat, something hot to dunk it in, and a cozy corner to curl up in when the weather gets cold! Do you have a favorite coffee shop that makes divinely delicious biscotti like this?

White Chocolate Peppermint Biscotti

Curl up on a cold evening with a warm mug of hot chocolate and one of these White Chocolate Peppermint Biscotti cookies. This recipe yields a cookie that is softer than traditional biscotti, so you can eat them without dunking first. The peppermint flavor is a perfect seasonal touch that will make these a stand-out favorite at cookie swaps or family gatherings. The white chocolate drizzled over these cookies is a decadent touch that, besides adding extra sweetness, gives these cookies a festive, snow-covered look.

Read more at http://www.favehealthyrecipes.com/Cookies/White-Chocolate-Peppermint-Biscotti#hjYsJImvGeC5EeHf.99

Vegetarians, Gather: These Soup Recipes Are For You!

16 Oct

Nothing screams FALL! quite like a hot bowl of seasonal soup. Whether you’re vegetarian or not, these recipes will have you running to the kitchen to give one (or four) a try!

Article from thekitchn.com

From Lentil Spinach to Broccoli Cheddar: 10 Vegetarian Soup Recipes for Fall

Kitchn Recipe Roundup

Have you made your first hot soup of the season yet? If not, perhaps one of these filling, flavorful recipes will inspire you. And they’re all vegetarian! From meatless split pea to sweet and sour mushroom cabbage, from pumpkin tortilla to sweet potato chili, this is Fall in a pot, my friends.

TOP ROW
• 1 Vegetarian Matzo Ball Soup
• 2 Kale and Potato Soup
• 3 Vegetarian Split Pea Soup with Grilled Cheese Croutons
• 4 Pumpkin Tortilla Soup
• 5 Hot & Sour Mushroom, Cabbage, and Rice Soup

BOTTOM ROW
• 6 Sweet Potato Soup with Miso and Ginger
• 7 Spinach and Lentil Soup with Orzo
• 8 Roasted Broccoli and Cheddar Soup
• 9 Minnesota Wild Rice and Mushroom Soup
• 10 Black Bean, Sweet Potato, and Quinoa Chili

Related: One-Pot Meatless Meals: 10 Hearty Vegetarian Soups

Happy Truffle Day!

2 May

Happy National Truffle Day, everybody! If you’ve been craving something sweet and delicious all week, now is the perfect excuse to indulge. In honor of the day, here’s a little truffle trivia for you:

Truffles were invented in France, and fashioned after the truffle fungus. Popular history holds that a man named Louis Dufour created the first chocolate truffle on this day in 1895. These delicious treats can be made of dark, milk, or white chocolate, and some even have a special liqueur to add something extra to the flavor.

Today’s truffles come in three main varieties: American, European, and Swiss.  They all have a couple of things in common: each truffle type includes a creamy ganache filling, and each is topped with coca, coconut, or melted, drizzled chocolate. Exquisite! Of course, every baker makes truffles with their own twist, which makes trying a lot of different varieties even more fun.

Fun fact: Roald Dahl, author of Charlie and the Chocolate Factory, was a great fan of “Prestat truffles,” a chocolate shop opened in London that is credited with bringing truffles to their current popularity in England.

Here are a couple of links to get you cooking:

Read more about truffle history and creation here

Find a scrumptious truffle recipe (plus some tips on selecting chocolate and ingredients) to try here

Check out a video of a news team making their very own truffles here

Bubble Tea for the Curious Soul

8 Feb

Hi everyone!

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Bubble tea is one of those drinks that some people assume is only really around in the summer time. But it’s actually available all year round, can be served hot or cold, and is a great way to add some flavor to your menu. We found some good info from a few different articles to share with you. Enjoy!

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The Post Gazette answers two good questions to get us started: Bubble Tea is a Sweet Asian Treat that Eyeballs You Back

What is bubble tea, anyway?

Bubble tea (sometimes known as ‘boba tea’), as might be expected, began as a beverage based on tea. But today, the drink is now more commonly known for its fruity or even flowery incarnations. Served hot or cold, common flavors include mango, lychee, and strawberry, but even sesame, taro, and lavender variants can be found.

The characteristic pea-sized tapioca also varies. Though black tapioca pearls — those eyeball-like elements — made from the root of the cassava plant are ubiquitous, clear and white tapioca pearls (some made from caramel, starch and chamomile root) also are used.

With a chewy texture akin to a cross between a gummy bear and mochi rice dough, the pearls lend an edible element to the drink. They’re also the aspect of bubble tea that’s most likely to provoke queasiness, but for those who love them, the “bubbles” are the best part.

What’s this crazy tea’s History?

Though bubble tea is now known for its tapioca pearls, the drink actually got its name in a different manner.

Bubble tea is reported to have originated in Taiwan in the 1980s, when tea stands competing for after-school business among students began adding fruit flavors to their drinks. The tea and the flavoring had to be shaken vigorously for an even consistency, which resulted in frothy bubbles in the beverage.

Liu Han Chie, who owned Chun Shui Tang teahouse in Taichung, Taiwan, claims that he was the first to add tapioca to the tea in 1983, and the idea quickly caught on. But no matter who the inventor of bubble tea was, tapioca pearls have been an inseparable element ever since.

The popular drink soon spread to other Asian countries before traveling to North America via the Asian community in Vancouver, then popped up in trendy cities on the West Coast. Now, bubble tea can be found across the country. Luckily, no lengthy pilgrimage is needed to get your hands on one of these drinks, as many Pittsburgh establishments feature bubble tea on their menus.

Some of you may now be wondering, where can I find a place that serves bubble tea?
Although it may require a little hunting, bubble tea is sometimes easier to find than you might think. A variety of restaurants and tea or coffee houses offer a good selection. Here is a brief list we’ve compiled to help you get thinking.
Pittsburgh:
The Rose Tea Cafe (Forbes Ave, Squirrel Hill)
Lu Lu’s Noodles (Craig Street, Oakland)
The Beehive Coffee House (South Side)
Florida:
Shing Wang Bubble Tea Café (NE 167th St., North Miami Beach)
Got Tea? (West Waters Ave, Tampa)
North Carolina:
Pho Vinh Long (601 D St., South Charleston)
South Carolina:
Bubble Tea Cafe (1260 A6 Bower Parkway, Colombia)
Texas:
Boba Tea (4933 Belt Line Rd, Addison)
Coco’s Cafe (8557 Research Blvd # 118, Austin)
What if I want to make it myself?

You can absolutely make bubble tea yourself! There are a ton of recipes out there. Here’s one you can try:

  • 1/2 cup dried pearl tapioca
  • 1 cup crushed ice
  • 1 cup very strong chilled black tea
  • 1 cup milk, or to taste
  • Sugar to taste

In a medium saucepan, bring water to a boil over high heat, then add tapioca pearls. Stir lightly and let the pearls float to top. Reduce heat to low and simmer for 15 minutes, covered. Turn off the heat and let the tapioca sit for 15 minutes, then rinse under cold water.

Mix the ice, tea, milk and sugar in a shaker, until the liquid is frothy and blended. Place about 1/4 cup tapioca mixture in bottom of large glass, and pour the drink over it.

Makes a 16-ounce drink.

— whatscookingamerica.net

5 Great Super Bowl Eats

4 Feb

We’ve collected 5 scrumptious recipes that are sure to score a touch-down at your Super Bowl party this weekend.

Easy to make, and absolutely irresistible. Enjoy!

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1. Seven Layer Fiesta Dip

  • 2 (8-ounce) packages low-fat cream cheese, softened
  • 2 tablespoons taco seasoning mix (your favorite brand)
  • 2 cups prepared guacamole (preferably make your own–or you can use ready-made)
  • 2 cups tomato-based salsa
  • 2 cups finely shredded iceberg lettuce
  • 2 cups shredded cheddar cheese
  • 1 cup chopped green onions
  • 2 (2-ounce) cans sliced black olives
Directions: 

  1. In a small bowl, mix together cream cheese and seasoning mix. Spread mixture evenly onto the bottom of a 13 x 9 x 2-inch glass dish.
  2. Top the seasoned cream cheese with the guacamole, salsa, lettuce, cheese, onions and olives in layers.
  3. Serve immediately accompanied with tortilla or corn chips.
  4. Refrigerate any remaining dip.

Makes 20 servings.

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2. Buffalo Wings with Blue Cheese Dipping Sauce

  • 2 1/2 to 3 pounds chicken wings
  • 3 tablespoons vegetable oil
  • 1 tablespoon hot-pepper sauce
  • 1 teaspoon paprika
  • 2/3 cup (4 ounces) Wisconsin Blue Cheese, crumbled
  • 2/3 cup sour cream
  • 4 teaspoons white wine vinegar
  • 3 tablespoons green onions, finely chopped – divided use
  • 1/2 teaspoon coarsely ground black pepper
  • 1 to 2 tablespoons milk
  • 3 celery stalks, cut into sticks
Directions: 

  1. Preheat broiler. Cut off wing tips; discard. Split wings at joint. Place in 1-gallon resealable plastic bag. Combine oil, hot pepper sauce and paprika. Pour over chicken, turning to coat pieces evenly. Marinate while making sauce.
  2. In small bowl, combine Wisconsin Blue Cheese and sour cream. Stir in vinegar, 2 tablespoons green onions and pepper. Whisk in 1 to 2 tablespoons milk until sauce is smooth. (Or pulse in food processor.) Sprinkle the top with remaining green onions. Refrigerate if not using immediately.
  3. Broil wings 10 to 15 minutes, until lightly charred and no longer pink inside, turning occasionally until crisp and cooked through.
  4. Remove to platter and sprinkle with a few more dashes of hot pepper sauce, if desired.
  5. Serve with the celery sticks and Blue Cheese dipping sauce.

Makes 6 servings.

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3. Chicago-Style Hot Dogs

  • 1 all-beef hot dog
  • 1 poppyseed hot dog bun
  • 1 tablespoon yellow mustard
  • 1 tablespoon sweet green pickle relish
  • 1 tablespoon chopped onion
  • 4 tomato wedges
  • 1 dill pickle spear
  • 2 sport peppers
  • 1 dash celery salt

Directions:

  1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
  2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don’t even think about ketchup!

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Did you know that Pittburgh consumes 11 times the amount of pierogies that other cities do? It’s a game day tradition! (Sour cream in the dough is a favorite secret of many Pittsburgh pierogi makers)

Ingredients:

  • 2 cups flour, plus extra for kneading and rolling dough
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream, plus extra to serve with the pierogi
  • 1/4 cup butter, softened and cut into small pieces
  • butter and onions for sauteing
  • ingredients for filling of your choice (potato & cheese filling recipe below)

Preparation: Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut circles of dough (2″ for small pierogies and 3-3 1/2″ for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.

Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry. Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal. Potato, Cheese & Onion Filling: Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 4-8oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1″ balls.
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5. Football Rice Crispy Treats

  • 5 cups crispy rice cereal
  • 3 Tbsp. butter
  • 4 cups mini marshmallows or 10 oz. bag marshmallows
  • 1/4 cup chocolate hazelnut spread (such as Nutella or Nocciolata)
  • 2 Tbsp. unsweetened cocoa powder
  • white gel icing

Preparation:

  1. Line a cookie sheet with waxed paper or parchment paper. Spray a rubber spatula with cooking spray.
  2. Pour the rice crispy cereal into a large mixing bowl.
  3. In a medium saucepan, melt the butter and marshmallows over medium heat, stirring with the spatula until the marshmallows are almost melted.
  4. Add the cocoa powder and chocolate hazelnut spread, stirring until the mixture is completely melted. Pour over the rice crispy cereal, stirring with the spatula to coat well.
  5. Turn the chocolate rice crispy treat mixture out onto the waxed paper. Form the chocolate rice crispy treats into ovals, like mini footballs. Let them cool completely (about 15 minutes). You can pop them in the refrigerator for 5 minutes to cool more quickly if you like.
  6. Use the white gel icing to draw the laces of the football onto the chocolate rice crispy treats.

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. Have a fantastic Super Bowl Sunday everyone!!