Click the link and ratchet up the trashiness on your next mac and cheese adventure.
Source: http://skillet.lifehacker.com/delightfully-trashy-toppings-for-baked-mac-cheese-1798562676
Click the link and ratchet up the trashiness on your next mac and cheese adventure.
Source: http://skillet.lifehacker.com/delightfully-trashy-toppings-for-baked-mac-cheese-1798562676
Source: http://domesticate-me.com/naked-lobster-rolls/
Instructions
Berry recipes tend to veer towards the dessert end of things, but their juicy, sweet-and-tart nature can brighten up a whole world of savory. If you find your CSA basket runneth over with one particular type of berry—and just don’t feel like turning on the oven for a pie or cobbler—consider making a fresh and fruity berry salsa.
To transform pretty much any berry into a salsa—I say “pretty much” to ward off berry pendanticalness; I know bananas are technically a berry—you will need the following:
The type of berry you use is going to dictate how you proceed, but basically, you want a nice mixture of larger, firm berry pieces, mashed up bits, and extracted juice. I start by mashing up half of my berries with a fork, not so much as to totally obliterate them, but just to get everything nice and juicy.
I then roughly chop or halve the remaining berries or, in the case of blueberries, leave some whole. Mixed the mushed berries with the not-so-mushed berries, and add the onion and cilantro. Stir it all together and let it hang out while you turn your attention to the garlic. Now, you could just mince your garlic, and that would be fine, but I prefer to make a paste. Just peel and slice a couple of cloves, and place them in the bowl of a mortar. Sprinkle on a big pinch of salt (to draw out moisture and mellow the bite), and mash ‘em up with your pestle.
Add the pungent paste to your berry mixture, and give it another stir. Add the lime juice and cumin, and stir once more (with feeling). Taste and adjust your seasoning if needed (maybe just a little salt). If your berries are especially tart, drizzle in a little agave syrup.
Top with lime zest, a few cilantro leaves, and some more onion if you like. Eat as you would any delicious salsa.
I’ve made this salsa with cherries, blueberries, strawberries, and marionberries (pictured above), and all are good. There’s also no need to stick to one type of berry; this is an excellent way to use up an stragglers from other recipes. You could just devour the whole batch with some good corn chips, but I love berry salsa on fish, grilled chicken, pork chops, and skirt steak. Oh, and if you have excess liquid, don’t throw it away. It makes excellent marinades and salad dressing, and I wouldn’t rule out mixing it with a little tequila.
Source: http://skillet.lifehacker.com/how-to-use-up-pretty-much-any-leftover-berries-by-turni-1796995979
This famous Chili was a feature at the recent Graduate School Potluck. It’s delicious – you won’t be disappointed!
Ingredients:
**Patty’s special tip: Add 1 can of drained kidney beans and 1 canned of drained black beans to the chili to make it extra hearty. You can also use cannellini beans if you like, but these are the only types of beans Patty recommends.\
Cooking Directions:
1. Toss everything into a large pot or dutch oven. Stir.
2. Bring chili to a boil, reduce heat to simmer, cover, and let cook for one hour, stirring every 15 minutes to prevent burning. Depending on consistency, add more water as necessary.
3. Enjoy!
Source: https://www.frontiercoop.com/community/recipe/homemade-mexican-street-corn-salad
The corn can be grilled 24 hours ahead of time.
Sausage and Chicken Jambalaya
There are approximately 12,000 variations of jambalaya, with most of them containing the basic formula of several types of meat, rice, stock, hot spices, and giant pot and is grouped into two categories, Creole (red) and Cajun (brown). Creole jambalaya gets much of its flavor from the inclusion of tomatoes while Cajun jambalaya uses a Cajun mirepoix (differing from traditional French mirepoix by substituting of bell peppers for carrots) as the foundation of this “throw everything into the pot” pilaf. Out of the 12,000 variations of jambalaya, approximately 9000 of recipes come from Louisiana’s most famous chef, Emeril Lagasse, so I’ve selected one of my favorites, Sausage and Chicken. It’s a Cajun style jambalaya that forgoes shrimp in favor of ham, cooks up easily and can feed an army.
You will need –
1/2 cup vegetable oil
3 cups chopped yellow onions
1 cup chopped bell peppers
1 cup chopped celery
2 teaspoons salt
1-2 teaspoons cayenne pepper (Cayenne packs way more heat than you think it does, so don’t try to be a hero and add more than 2 teaspoons.)
1-2 tablespoon chopped garlic
1 pound of sausage, cut into 1/4-inch slices (Traditionalists might insist on andouille sausage, but any smoked sausage will do. So of course I used my regional favorite, kielbasa.)
1 1/2 pounds boneless, skinless white and dark chicken meat cut into 1-inch cubes
3/4 pound country ham, cut into 1/2-inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups chicken stock
1/2 cup chopped green onions
1/2 cup chopped fresh parsleyHeat the oil in a stock pot or Dutch oven over medium-high heat. Add the onions, bell peppers, celery, half of the cayenne and salt, and cook, stirring every so often, until the vegetables are very soft, about 5 to 6 minutes.
Toss in the garlic and cook for 30 seconds so it opens up enough to flavor the sausage, and then throw in the sausage slices and cook until heated all the way through, for about 5 minutes. Be sure to keep stirring and scrap any browned bits that stick to the sides and bottom of the pot.
Season the chicken with the remaining salt and cayenne, then add the chicken and the bay leaves to the pot until the meat is browned, which should take about another 5 minutes. Add the ham and cook, stirring, for 2 minutes and then pour in the 3 cups of rice and heat — still stirring — for another 2 to 3 minutes. (Look for the rice to start to take on a translucent quality.)
Add the stock, stir to combine, and cover. Lower the heat to low and cook without stirring until the rice is tender and all the liquid is absorbed, 25 to 35 minutes. (Don’t feel bad if you have to poke at the bottom of the pot with your big wooden spoon to see how much liquid is left.) Remove the pot from the heat and let stand, covered, without stirring for 10 minutes.
Mix in the green onions and chopped parsley, and serve immediately, removing the bay leaves as you find them.
Try this banana & peanut butter smoothie if you’re looking for a different breakfast, dinner, or just want a sustainable snack to get you through the day. Ingredients include: one frozen banana, almond milk, peanut butter, oatmeal, cinnamon, bee pollen, honey, blender or blending device such as a Nutribullet.
Recipe/ingredients can be modified based on your taste preference. For example, for less sugar, you could skip the honey. For a thicker smoothie, add more peanut butter or more oatmeal. You can sneak in some flax seed, hemp seeds, or even vitamins for extra nutritional value.
Recipe:
Italian Stuffed Zucchini Boats
These ITALIAN STUFFED ZUCCHINI BOATS include lean ground turkey and fresh veggies, topped with cheese and toasted bread crumbs. Low-carb, less guilt, but tons of flavor!
FULL RECIPE —> http://www.fromvalerieskitchen.com/italian-stuffed-zucchini-boats/
PIN IT! —> https://www.pinterest.com/pin/79727855885695829/Posted by Incredible Recipes on Wednesday, April 19, 2017
Here are the taco jalapeño poppers you didn’t know you needed in your life.
>> thrl.st/2nlu7olPosted by Thrillist Food and Drink on Sunday, May 21, 2017