Monday, January 27, 2020

Dried Tomato And Mushroom Pasta With Garlic And Basil Sauce

Easy, Italian-style recipe: Sun-dried Tomato and Mushroom Pasta during a Garlic and Basil white sauce . Enjoy this meatless pasta as is, or serve it with grilled chicken or grilled veggies!

If you’re trying to find a delicious and easy-to-make pasta recipe to feature to your weekly/monthly recipe rotation, do this sun-dried tomato and mushroom pasta during a garlic and basil creamy sauce. the mixture of flavors during this dish is SO GOOD, it’s pure food that you simply are going to be tempted to eat right out of the pan.

Dried Tomato And Mushroom Pasta With Garlic And Basil Sauce
Dried Tomato And Mushroom Pasta With Garlic And Basil Sauce

The fettuccine pasta is tossed with sun-dried tomatoes, garlic, mushrooms, and basil during a very tasty, creamy and velvety sauce.

This Italian-inspired dish is great served with bread on the side. And an enormous fresh salad. And please, don’t ditch a glass of wine.

I’ve been eating the leftovers for 3 days now, and therefore the pasta + the sauce still taste just great! The pasta is best reheated during a pan, on medium heat, with a touch little bit of milk added gradually to thin the sauce because it gets reheated.

Dried Tomato And Mushroom Pasta With Garlic And Basil Sauce

INGREDIENTS:

  • 2 tablespoons olive oil
  • 8 oz mushrooms sliced
  • 3 garlic cloves minced
  • 3.5 oz sun-dried tomatoes diced
  • 2 cubes chicken bullion (use Vegetarian "Chicken" Bouillon for vegetarian version)
  • 2 cups water
  • 1/2 cup half and half
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese shredded
  • 1 tablespoon dried basil or up to 2 tablespoons minced fresh basil
  • 1/2 lb fettuccine pasta

INSTRUCTIONS:

  1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
  2. Dissolve 2 cubes of chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet - continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
  3. If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
  4. Cook fettuccine al dente according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more - to achieve the desired thickness) stirring constantly to coat well.
  5. Note: do not add salt to the creamy sauce because it should already be salty enough from the dissolved chicken cubes. Only in the very end when the sauce is done, you may add some salt if needed.

Sunday, January 26, 2020

Homemade Egg Drop Soup Recipe

This Homemade Egg Drop Soup Recipe is simply like your favorite Chinese takeout soup. With just a couple of simple ingredients and about 10 minutes, you'll have warm and comforting egg drop soup reception . This post has been sponsored by Eggland’s Best. All thoughts and reviews are my very own.

My family features a thing for Chinese takeout, we just can’t quit it. I do attempt to limit how often I order, though, because it’s not the healthiest dining option. a couple of years ago i attempted making my favorite Chinese takeout entree, Egg Foo Young, and it had been a fantastic success— it’s not an authentic recipe, but it’s super delicious and straightforward to make! It also satisfies most of my takeout cravings!

Homemade Egg Drop Soup Recipe
Homemade Egg Drop Soup Recipe

I have no idea why it took me goodbye to undertake to form my very own Egg Drop Soup because it’s the foremost basic recipe ever. I almost feel dumb ordering it out now that i do know easy it's to organize , and that i actually think my version tastes better. Oh, and did I mention this is often 10 Minute Egg Drop Soup!? Yes! It’s ready in just 10 minutes!

The great thing about homemade egg drop soup is that you simply can season the broth to taste before you drop the eggs in. for instance , we’re big Sriracha fans, so we add a few of drops to our broth (again, not authentic— but so good!). you'll also make egg drop soup with corn, chicken, noodles, cabbage, and other veggies or additional spices….it’s totally customizable!

Homemade Egg Drop Soup Recipe

INGREDIENTS:

  • 2 Eggs
  • 4 cups chicken stock
  • 1 tablespoon cornstarch
  • 1 tsp. ground ginger
  • ¼ tsp. garlic salt
  • ⅛ tsp. Black Pepper
  • 3 scallions sliced

INSTRUCTIONS:

  1. Mix 3 1/2 cups chicken stock, ginger, garlic salt and pepper in a saucepan over medium-high heat. Stir cornstarch into the remaining 1/2 cup chicken stock and set aside.
  2. In a small bowl, whisk 2 Eggland's Best eggs. Set aside.
  3. When seasoned chicken stock comes to a boil, add in cornstarch mixture. Stir. Add sliced green onions.
  4. Bring broth to a rolling boil. Once achieved, stir broth with a non-slotted spoon in one direction. While stirring, slowly pour in eggs. Eggs will cook as soon as they hit the broth. Top with extra green onions, if desired.

Toasted Baguette With Seafood Spread

Make this easy delicious seafood appetizer to spread on toasted baguettes. This creamy shrimp and crab spread will become everyone’s favorite party appetizer!

It will be awesome to enjoy this season after performing on our house renovation for the last month and a half.

Toasted Baguette With Seafood Spread
Toasted Baguette With Seafood Spread

It will be so special to ascertain our friends after literally not doing anything fun for the last month – we’ve spent all our time in home improvement stores and in dusty construction clothes.

I cannot wait until our house renovations are finished. we will then have people over for a house warming party, and only for entertaining generally .

Even though the house won't be able to have people over for the vacations , I even have been trying out a bunch of latest recipes for entertaining. Mostly because it’s an excuse to eat appetizers for dinner.

Toasted Baguette With Seafood Spread

INGREDIENTS:

  • 1/2 lb raw shrimp (fresh or thawed if frozen) , cleaned and deveined (about 10 jumbo shrimp)
  • salt and pepper , to taste
  • 1/2 tablespoon olive oil
  • 4 oz cream cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 small garlic clove , finely grated
  • 1 6-oz can lump crab meat ,drained
  • 2 tablespoons parsley leaves , finely chopped
  • Optional: Pinch of red pepper flakes , to taste
  • 1 French baguette

INSTRUCTIONS:

  1. Preheat your oven to 425F. Get out a large baking sheet (no need to grease it!).
  2. Season the shrimp with salt and pepper. Heat 1/2 tablespoon of olive oil in a skillet and cook the shrimp about 2 minutes per side, or until fully cooked. Set aside and roughly chop into smaller pieces (about 1/4 - 1/2 inch) once the shrimp cools.
  3. While the shrimp cools, prepare the rest of the dish: In a large microwave-safe bowl, microwave the cream cheese for about 40 seconds, until it is softened but not fully melted. Add the Parmesan cheese, drained crab meat, grated garlic, parsley, and red pepper flakes. Add the chopped cooked shrimp. Mix well.
  4. Cut a baguette into slices, about 1/2 - 3/4 inch in thickness. Generously top each slice with about 1-2 tablespoons of the seafood spread. Place the baguette slices on a large baking tray. Place in the oven at 425F for 4-5 minutes, or until the baguette is toasted and the seafood spread has softened. Top with additional parsley or red pepper flakes for garnish, if desired. Serve warm.

Thursday, January 23, 2020

Homemade Vegan Meatballs

Tender, flavorful, 10-ingredient vegan meatballs made with quinoa and black beans! Infused with fresh herbs, ingredient , and spices for giant flavor. The right meatless meatball for pasta, sandwiches, and more!

Friends, this feels big. Vegan meatballs made with real food that are filled with flavor, don’t disintegrate , aren’t mushy, and are easy to make! Let’s do this!

Homemade Vegan Meatballs
Homemade Vegan Meatballs

This 10-ingredient recipe starts with black beans that are baked to dry them out – this is often important, because it helps prevent the meatballs from becoming mushy.

To cook the meatballs, we went for a stovetop-oven combo. A fast sauté within the skillet you wont to cook the onions and garlic in provides a crusty outer texture, while a bake within the oven dries them out a touch and ensures they’re cooked through the middle.

Homemade Vegan Meatballs

INGREDIENTS :

  • 3 cloves garlic (minced)
  • 1/2 cup diced shallot
  • 1/4 tsp sea salt (plus more to taste)
  • 1 cup cooked and cooled quinoa (ensure it's cooked + completely cooled before using)
  • 2 1/2 tsp fresh oregano (or sub half the amount in dried)
  • 1/2 tsp red pepper flake (reduce for less heat)
  • 1/2 tsp fennel seeds (optional)
  • 1 15-ounce can black beans (rinsed, drained, dried)
  • 2 Tbsp water (or sub olive or avocado oil)
  • 1/2 cup vegan parmesan cheese (plus more for serving)
  • 2 Tbsp tomato paste
  • 3 Tbsp chopped fresh basil or parsley (we mixed both // plus more for serving)
  • 1-2 Tbsp vegan worcestershire sauce (optional // adds depth of flavor)

INSTRUCTIONS :

  1. If you haven’t prepared your quinoa yet, do so now (make sure it’s cooked and cooled completely before use). Prep/cook time does not include preparing quinoa.
  2. Preheat oven to 350 degrees F (176 C). Add rinsed, dried black beans to a parchment-lined baking sheet. Bake for 15 minutes or until beans appear cracked and feel dry to the touch (see beans in food processor photo). Remove beans from the oven and then increase oven heat to 375 degrees F (190C).
  3. Heat a large (oven-safe) skillet over medium heat. Once hot, add water (or oil), garlic, and shallot. Sauté for 2-3 minutes, or until slightly softened, stirring frequently. Remove from heat (and reserve pan for later use).
  4. Add black beans to a food processor along with garlic, shallot, sea salt, oregano, red pepper flake, and fennel (optional) and pulse into a loose meal (DON'T overmix). Then add cooked/cooled quinoa, vegan parmesan cheese, tomato paste, fresh basil or parsley, and Worcestershire (optional). Pulse to combine until a textured dough forms (you're not looking for a purée, but it should be semi-tacky).
  5. Taste and adjust flavor as needed, adding more salt for saltiness/depth of flavor, red pepper flake for heat, herbs for earthiness, or Worcestershire (optional) for more depth of flavor. If it’s too tacky or wet, add more vegan parmesan cheese and pulse to combine (we added a bit more).
  6. Scoop out heaping 1 1/2 Tbsp amounts (using this scoop or a Tablespoon) and gently form into small balls using your hands. Add to a plate and refrigerate for 15 minutes.
  7. Heat an oven-safe metal or cast-iron skillet over medium heat. Once hot, add the meatballs and sauté for a few minutes, gently turning the meatballs to get a slight crust on either side. Then transfer to the oven and bake for 20-30 minutes or until golden brown on the edges and slightly dry to the touch. 
  8. These meatballs are delicious as is, or you can add some marinara to the pan and heat over medium heat for 5 minutes (or until bubbling / hot) to infuse more flavor.
  9. Serve with marinara and additional vegan parmesan cheese (optional)! These are also delicious atop any pasta. Leftover meatballs keep for 4-5 days in the refrigerator or 1 month in the freezer. Reheat in the microwave or in a 375-degree F (190 C) oven until warmed through.


Bacon Beer Cheese Broccoli Cheddar Soup

Bacon beer cheese broccoli cheddar soup is bacon beer cheese broccoli cheddar soup. A cross between two classic comforting soups, beer cheese soup & broccoli cheese soup, this bacon beer cheese broccoli cheddar soup is thick, luscious, creamy, & decadent. The last word food dinner to warm you abreast of a chilly night this winter! 

Today we’re doing an outrageous thing: we’re combining two of my all-time favorite cozy soups into one ridiculously creamy & lusciously cheesy soup. Absolutely the ultimate stick-to-your-ribs food you would like on a chilly winter night.

Bacon Beer Cheese Broccoli Cheddar Soup
Bacon Beer Cheese Broccoli Cheddar Soup

I am pretty sure I might be president of the soup fan club, if such a thing existed. I do know some people are very “soup isn’t a full meal” (ahem, chris, ahem), but I'm the other. 

As soon because the temps begin to drop by the autumn , soup is just about all I even have on my mind. I could honestly eat soup for each single meal during the cold months. (& more often than not I do meal prep a pot of chili to reheat during the week for a simple , filling lunch!)

Bacon Beer Cheese Broccoli Cheddar Soup

INGREDIENTS :

  • ¼ teaspoon Kosher salt
  • 1 clove garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • 1 medium yellow onion, diced
  • 6 slices center-cut bacon, cut into ¼-inch lardons (slices)
  • ¼ cup all-purpose flour
  • 2 cups low-sodium chicken stock
  • 2 cups whole milk or half & half
  • 1 small head broccoli, cut into small bite-sized florets (about 4 cups)
  • 1 12-oz can dark beer of choice (see Recipe Notes)
  • 2 carrots, grated
  • 3–4 cups Tillamook Farmstyle Cut Sharp Cheddar Shredded Cheese

INSTRUCTIONS :

  1. Fry the bacon: Add the bacon to a large, heavy-bottomed pot or Dutch oven over medium heat. Cook until crispy, about 5 minutes, then transfer to a paper towel-lined plate to drain. Carefully pour the bacon fat in the pot into a small bowl or jar for later use.
  2. Cook the aromatics: Place the same pot back over medium heat, adding back 2 tablespoons of the reserved bacon fat and the diced onion. Season with the Kosher salt, then stir to combine. Cook, stirring occasionally, until the onion is softened, about 3-5 minutes. Add in the minced garlic, Dijon mustard, & paprika and cook, stirring constantly, just until the garlic is fragrant, about 30 seconds. Sprinkle in the all-purpose flour and stir to combine. Cook another 1-2 minutes, until the flour is dark in color – that’s where the flavor comes from!
  3. Deglaze: Slowly pour the beer into the soup pot, using a wooden spoon to scrape any brown bits off the bottom of the pot. Allow the beer to reduce down for 1 minute, then pour in the chicken stock and heavy cream. Bring the mixture to a boil, then reduce to a simmer. Simmer for 5 minutes, until the soup is slightly thickened.
  4. Finish the soup: Add in the broccoli and carrots, cooking until the broccoli is bright green and tender, about 5 minutes. If desired, use an immersion blender to blend the soup to your desired consistency (see Recipe Notes). Completely blending the soup will yield a super thick & creamy soup; forgoing blending will make the soup soup-ier. Gently stir in the cheese, until it melts and thickens the soup.
  5. Serve immediately, topped with reserved bacon & extra shredded cheese, and alongside some buttered crusty bread. Enjoy!

Wednesday, January 22, 2020

Crispy Pork Belly Kimchi Bowls

When I first discovered the king of cuisines that's Korean food, I never really contemplated the thought of trying to cook it reception . Recreating the various dishes i might enjoy in ny City’s Koreatown appeared like a foreign possibility at the best . there have been numerous unfamiliar ingredients (e.g., kimchi, all those various pastes and sauces, etc. etc.) and such an abundance of dishes (the banchan alone is enough to form any well meaning reception cook present their hands and cough up $50 instead) that I didn’t even know where to start out.

But as many of you've got probably experienced on this blog, those seemingly out-of-reach dishes and recipes are often easier than your overburdened Seamless order history/takeout menu drawer could have hoped. You’re browsing the web for a recipe one minute, and therefore the next thing you recognize , you’re chowing down on a plate of [insert intimidating dish here] and patting yourself on the rear for employment well done.

Crispy Pork Belly Kimchi Bowls
Crispy Pork Belly Kimchi Bowls

Indeed, after some much needed Internet soul searching, we stumbled upon Maangchi, YouTube authority on demystifying both well-known and obscure Korean foods, and every one my Korean cooking prayers were answered. Pretty soon, i used to be whipping up Soondubu and Kimchi Jigae on the reg, and experimenting with ways to form quick and straightforward dishes like this one.

One of my absolute favorite dishes to erode a Korean restaurant is Dubu Kimchi (my sister actually did her own quick recipe for it three years ago, which you'll find here–forgive our noob photo quality), which usually consists of pork, kimchi, and perhaps some rice cakes and/or noodles, all cooked together during a savory, spicy sauce and served with tofu.

These Crispy side of pork Kimchi bowls raise an equivalent flavors, but this dish is additionally insanely easy to form

Crispy Pork Belly Kimchi Bowls

INGREDIENTS:
  • 2 tablespoons oil
  • 8 oz. pork belly (thinly sliced)
  • 1 large onion (thinly sliced)
  • 2 cups kimchi
  • 1 1/2 teaspoons sugar
  • 1 tablespoon Gochujang (Korean red pepper paste)
  • 2 cups cooked medium grain rice
  • 1 scallion (chopped)
INSTRUCTIONS:
  1. Heat a wok or skillet over high heat just until smoking. Add the oil, followed by the pork belly, and stir-fry for 1 minute (or until slightly caramelized).
  2. Add the onion, kimchi, and sugar, and cook for an additional 3 minutes. Add the gochujang and cook for another minute.
  3. Serve over rice, and garnish with chopped scallions.

Hot Chocolate Cake Roll

This amazing cake roll may be a perfect dessert for winter holidays. Soft cake roll crammed with light and fluffy frosting with folded mini marshmallows, drizzled with chocolate sauce and topped with more marshmallows. Perfect cake to possess with a mug of hot cocoa.

Chocolate Cake Roll
I think I even have a reputation now for creating everyone’s desserts. This cocoa Cake Roll may be a cake that I made for an in depth friend to require home together with her to her family. She goes through some adversity and once I asked if there was anything I could do, she said “Chocolate Cake!”

Hot Chocolate Cake Roll
Hot Chocolate Cake Roll

She may be a big fan of chocolate like me, so I knew immediately that it might need to be a cake . i made a decision to form it cocoa themed because it are often so comforting. The soft, moist cake , smooth frosting, and marshmallows all make it a comforting holiday dessert

Little man and that i sure loved it. better part about making cake for somebody else is getting the scraps without having this deliciously tempting cake sitting within the fridge, calling your name.

After rolling the cake, I had to form it look even, so I stop small slices off of every end. I don’t think I’ve seen my little guy inhale a cake faster than that before. It really was so good and tasted a bit like hot cocoa!

Hot Chocolate Cake Roll

INGREDIENTS:
Cake:

  • 3 eggs
  • 1 cup granulated sugar
  • ⅓ cup water
  • 1 tsp vanilla extract
  • ¾ cup flour
  • ¼ cup unsweetened baking cocoa
  • 1 tsp baking powder
  • ¼ tsp salt
  • Unsweetened baking cocoa and powdered sugar for rolling the cake

Frosting:

  • 8 oz cream cheese
  • 1/3 cup white granulated sugar
  • 1/2 cup marshmallow fluff
  • 1 1/2 cups Cool Whip in tub not can
  • 1 1/2 cups mini marshmallows

Topping:

  • Chocolate syrup
  • Mini marshmallows

INSTRUCTIONS:

  1. Preheat oven to 375 and line 17x11x1 pan with parchment paper and spray with cooking oil spray (make sure to get the sides too).
  2. Beat eggs with electric mixer on high speed for 5 minutes until thick and light yellow.
  3. Slowly beat in granulated sugar.
  4. Lower speed to low and add water and vanilla extract.
  5. Still on low, slowly add flour, ¼ cup cocoa, the baking powder and salt. Beat just until batter is smooth.
  6. Pour into pan and spread evenly. Bake for 7-8 minutes and do a toothpick test. Run a spatula around edges of the pan to loosen cake.
  7. Generously sprinkle a clean kitchen towel with cocoa and powdered sugar. Turn the cake pan upside down onto the towel. Carefully remove parchment paper. Trim off crusty edges if necessary.
  8. While the cake is still hot, gently roll cake with the towel from narrow end (don't make it too tight and don't press.
  9. Cool on a wire rack for at least 30 minutes.
  10. While the cake is cooling, make frosting: Beat cream cheese with sugar on medium-high for about 2 minutes, until light and smooth. Scrape sides and bottom of the bowl and add marshmallow fluff. Beat until combined. On low speed, beat in Cool Whip just until combined. Scrape sides and bottom of the bowl and add marshmallows. Fold them in with a spatula until all incorporated.
  11. Unroll cake carefully. Carefully, spread frosting all over the cake, leaving about an inch and a half one of the short ends.
  12. Carefully roll the cake back up (starting with the side that has frosting) and place cake on the serving dish seam down.
  13. Drizzle with chocolate syrup and top off with some mini marshmallows.
  14. Cover and refrigerate until ready to serve!