I love using texture in my photos. Whether it be a rough burlap fabric or a distressed piece of wood, it adds so much depth and character to an image. And for those of us who aren’t blessed with a beautiful rustic wood tabletop, we have to resort to drastic measures. Or not so drastic ones. My first attempt at a distressed wood background involved getting a long piece of beadboard cut into 2′ lengths, gluing them together, and then painting it white....
Ingredients 6 oz strawberry gelatin powder 1 cup boiling water 10 oz strawberries, partially thawed and sweetened 20 oz pineapple, crushed and undrained 1 cup banana, mashed ¾ cup walnuts, chopped 16 oz sour cream 2 tsp sugar ½ tsp vanilla extract Preparation In a bowl, dissolve the gelatin in the water. Stir in the strawberries, pineapple, bananas, and nuts. Pour half of the mixture into a 13x9x2 dish. Refrigerate the mixture for 1 hour or until set....
1 goat cheese 1 jar cranberry chutney, from Trader Joe’s or make your own crackers, for serving Place goat cheese log in a serving bowl. Pour jar of cranberry chutney over the top. Serve with crackers and a knife for spreading. To make your own cranberry chutney Sugar: 29g : Calcium: 3mg Calories: 114kcal Carbohydrates: 29g Cholesterol: 1mg Fat: 1g Fiber: 1g Iron: 1mg Potassium: 20mg Protein: 1g Saturated Fat: 1g...
When it comes to salt, there’s so much more to explore than plain old iodized. Even beyond kosher and sea salt, there is an entire world of specialty and gourmet salts out there. A unique salt can add the perfect finishing touch to any dish, sweet OR savory. A good, quality salt is more than just sodium, it adds flavor and punch and intensity. With high quality gourmet sea salts like those carried by SaltWorks®, Inc, you get MORE flavor by ultimately using LESS salt....
1 large onion, cut into 1/4" slices, separated into rings 1/3 cup honey 1/4 cup Dijon mustard 3 lbs country-style pork ribs, trimmed of fat and cut into 3" pieces Place the onion rings in a 4 qt. crockpot. In a small bowl, combine the honey and mustard and mix well. Spread the mixture evenly on the ribs then place them over the onion rings. Cover the crockpot and cook its contents on low setting for at least 8 hours or until the ribs become tender....
You can never have too many chicken thigh recipes. It’s one of the most flavorful cuts of chicken, and economical to boot. Here we’ve pan-seared it to a golden brown with a honey sriracha sauce that’s sweet and savory and salty and spicy, all at the same time. This might just be our favorite chicken thigh recipe yet! For whatever reason we’ve always had the hardest time browning chicken. Hot pan, cold pan, low heat or high… our chicken never seems to look as pretty as the pictures....
2 oz. unsweetened chocolate, squares 3 tbsp. butter ¾ cup white sugar 1 cup light corn syrup 3 eggs 1 tsp. vanilla extract 1 cup pecans, chopped ½ cup frozen whipped topping, thawed Preheat oven to 375 degrees Fahrenheit. In a double boiler, melt chocolate and butter or margarine. Combine sugar and corn syrup in a medium saucepan. Bring the sugar and corn syrup mixture to a rapid boil for 2 minutes....
Do you believe in magic? Like most magic tricks, this one is based resoundingly in science. That doesn’t detract from the fun and amazement of it, however. Never before has lemonade been so gosh darn fun. I call it magic butterfly lemonade or amazing color-changing lemonade, but you could also call it unicorn lemonade if you’re into that sort of thing (I think Starbucks had a secret version of this on their menu along with those ghastly unicorn frappicinnos, the difference is this version is completely natural....
Ingredients 1acorn squash,halved and seeded salt and pepper,to taste 4tbspbutter,divided 4tbspbrown sugar Preparation In a microwave-safe casserole dish pour enough water to reach 1½ inch in depth. Place the squash halves cut side down in the water, and pierce the skin with a fork a few times. Microwave on High for 15 to 20 minutes. Drain. Sprinkle each half with salt and pepper to taste. Place 2 tablespoons butter and 2 tablespoons brown sugar in each half....
Ingredients 4chicken breasts,skinless, boneless ground black pepper,to taste 1tspgarlic powder 1tspItalian-style seasoning 18ozbarbecue sauce,(1 bottle) 4slicesham 4slicesMonterey Jack cheese ⅛cupgreen onion,chopped, for topping ¼cuptomatoes,chopped, for garnish Preparation Preheat oven to 350 degrees F. Place chicken breasts in a lightly greased 9×13-inch baking dish. Season with pepper, garlic powder, and Italian seasoning to taste. Bake seasoned chicken in the preheated oven for 20 to 30 minutes or until cooked through and juices run clear....
Cake 8 tbsp. unsalted butter , or 1 stick, softened 1 cup sugar 2 large eggs, room temperature 1 tsp. vanilla extract 1 ½ cup flour, unbleached 1 cup oats, ground fine in a blender 1 tbsp. baking powder 1 tsp. cardamom, ground ½ tsp. salt 1 cup milk Penuche frosting 6 tbsp. unsalted butter ½ cup brown sugar, firmly packed , light 1 ½ tbsp. milk 1 cup confectioners sugar...
Ingredients 3 oreos 1 cup white minute rice, ready to eat 2 tbsp milk , or half & half or cream Preparation Combine Oreos and milk. Let it sit for about a minute to soften the Oreos. Then, mash the Oreos until they turn to mush. Heat rice according to the package (60 seconds) Heat the Oreo mush for about 60 seconds. Combine and mix thoroughly. Then, serve. Related Video
An easy, quick, flavorful appetizer to throw together anytime. Keep the three ingredients on hand and you will always be prepared. Try our Peanut Butter Balls! Pepper Jelly Brie Bites Preheat oven to 350 degrees F. Place 24 mini phyllo pastry shells on a rimmed baking sheet. Cut the brie into 24 very small pieces. Spoon 1/4 teaspoon of red pepper jelly into each shell, top each with a cube of brie cheese....
Ingredients 6 cups spring mix leaves, torn into bite-size pieces 3 cups romaine leaves, torn into bite-size pieces 1 cup pecans, toasted in 1 tbsp butter and ½ tsp salt 1 pomegranate, peeled ½ cup olive oil, cold pressed virgin 1 tbsp lemon juice, freshly squeezed 1 dash sugar 1 dash salt 1 dash pepper Preparation In a bowl, toss the spring mix leaves, romaine leaves, pecans, and pomegranate until well-distributed....
Ingredients 1 tbsp black peppercorns 6 tbsp unsalted butter, room temperature ½ tsp salt 2 lb Dungeness crab lemon wedges Preparation Preheat the oven to 350 degrees F. Using the flat side of the knife, press down and smashed the black peppercorns. Chop the black pepper roughly. Heat up the butter in the microwave, then add the black pepper and salt. Stir to mix well. To kill a live Dungeness crab, stab the crab in the middle of the body, above its abdominal flab....
1 lb linguine, cooked according to package instructions 1 lb large shrimp, peeled and deveined 15 mussels, cleaned 12 clams 1⁄2 lb bay scallops 1⁄2 cup leaf parsley, plat, chopped 1 small yellow onion, minced 1 tsp garlic, minced 2 tbsp butter 2 tbsp olive oil 1⁄2 cup dry white wine 2 tbsp AP flour 1 cup fresh milk 1⁄3 cup parmesan cheese, shredded Arrange the cooked linguine in a serving plate....
Tastes like summer Tastes like chicken, too. I’ve always wanted to find a way to sneak that last line – “Tastes like chicken” – into a blog post and now I have. Thanks for indulging me there. In all seriousness though, now you can put your slow cooker to work and make some pretty mean Whole30-friendly barbecue that your entire family will love – even if it is the middle of the winter....
Ingredients 4 filet mignon, (1-inch thick) 2 tbsp butter 1 tbsp olive oil kosher salt and pepper, to taste Preparation Set the sous vide to the desired temperature. Vacuum seal 2 filet mignons per bag by using the preferred method. Cook for 1 hour. Remove steaks and pat dry with paper towels. Season with salt and pepper. Preheat a cast-iron skillet over high heat. Add oil and butter. Sear steaks 1 minute per side, tilting skillet and spooning butter over them as they cook....
Pumpkin. Butternut squash. Sweet potato. Sometimes they can really be used interchangeably. While I feel I could taste the difference between these sweet potato cupcakes and my last batch of pumpkin cupcakes, I’m sure if you went out and told someone they were eating pumpkin they’d be none the wiser. The sweet potato in these cupcakes makes them extra moist and delicious, and while I used canned puree, you could just as easily boil and freshly puree your own....
Ingredients 8 bacon, slices, cut into 1/2 inch pieces 1 onion, large, chopped 28 fl oz tomatoes, 2 cans, diced 14 fl oz tomato sauce, 1 can 1 tsp white sugar, or more to taste ½ tsp ground black pepper, or to taste 1 tbsp butter Preparation Place the bacon in a Dutch oven, and cook over medium heat, stirring occasionally, until the fat starts to cook out. Add the onion; cook and stir until the onion has softened and turned translucent....
