Prep tips for this red pepper dip Since this is a warm dip, you’ll want to dig into it right out of the oven. If you are taking it to a gathering at someone else’s house, you can easily prep it in advance and stick it in the oven when you arrive. It only takes 20 minutes to warm up, so it’s the perfect on the go appetizer you can take anywhere....
Making the Best Roasted Red Pepper Soup Over the years we’ve adjusted the recipe to include more peppers and fewer potatoes, to intensify the roasted red pepper flavor. By the way, this soup is open to flexibility on the ingredients and amounts. Claire originally made her soup with non-fat milk instead of cream, and it was still wonderful. Use olive oil instead of butter to sauté the onions. Replace the heavy cream with full fat coconut milk or cashew cream....
A homemade alfredo sauce will be rich, but still somehow lighter than what you would find in a jarred version. It should just hang on to the pasta without being gloopy. To make up for the homemade sauce and still make this a very doable, kid-friendly weeknight recipe, I use a rotisserie chicken rather than cook the chicken from scratch. It cuts way down on the prep with no noticeable taste difference, in my opinion!...
Right, let me show you how I make this crowd pleasing appetiser in simple steps. Chinese salt and pepper chicken wings Chinese salt and pepper chicken wings is one of my best takeout choices and a popular option for takeout lovers here in the UK. Truth be told, my list of choices is not long, I am one of those people that stick to the same thing when ordering takeout....
Chard is one of my favorite greens to cook because it’s more substantial than spinach (which seems to melt to nothing when you cook it), but more tender and less bitter than kale. Usually I just sauté chopped chard in olive oil with some garlic. This time I peeled a parsnip down to its tough core and tossed the parsnips ribbons in with the chard. Oh my gosh, it’s so good!...
While some bars will charge high prices for these appetizers, they are actually not hard to make at home and don’t require a lot of ingredients. Read on to learn how to make Scotch eggs in your own kitchen! A Little (Unknown) History of Scotch Eggs According to Britannica, Scotch eggs have a contentious history, but one thing is certain: They are definitely not from Scotland. One story says that they were created for wealthy travelers at a London department store....
Add some roasted potato slices and gouda cheese, and you have a winning combination and a winning start to spring. Heat your oven as high as it will go – this helps the pizzas cook quickly and makes the crusts extra-crispy. Each pizza will take 10 to 12 minutes to bake, by which time the pizza should have turned golden browned and cheese will be melted and bubbly. Heaven. If you have hungry hordes waiting, let them dig into the first pizza while you continue to cook the remaining pies....
It’s just very satisfying to place a skillet right in the middle of the table and scoop out essentially your whole meal. It’s family style dining at its best. (Just be careful of the hot pan!) How to Serve This Skillet Chicken Serve this skillet dinner as is right off the stove with the chicken breasts nestled in the orzo, and let everyone scoop up their own portions. Alternatively, you can remove the chicken from the pan once the whole dish is cooked, slice it up, and then place it back on top of the orzo mixture....
The pizzas take just minutes to assemble and cook, and you don’t even have to turn on the oven. They’re a great option for pizza night when you don’t want to make dough yourself or order take-out. Pitas come in many sizes, from 8 to 12 inches across. Any size will work as long as it fits in your skillet. You’ll need at least one pita for each person. Use kitchen shears to open the pitas and then cut them in half to make two rounds....
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Beef Brisket recipe! I really am not a girls’ girl when it comes to food. I don’t gaze in wonder at stunningly decorated multi-tier cakes. I don’t ooh and aah over pretty little chocolates. I have no interest in learning how to make candy. But I do go gah-gah over sights like this – a giant hunk of flavour loaded brisket....
Like Shredded Sweet Soy Sauce Chicken Breast, this Asian shredded chicken is ideal to toss through noodles, in a stir fry, pile into buns, use in salads or serve over rice! Instructions included for making this in a slow cooker or on the stove. Slow Cooker Crispy Chinese Shredded Chicken “Slow cooked juicy shreds of chicken soaked with Chinese flavours with brown crunchy bits? Yes please!” I think this is a great example of a dish that uses just a few ingredients and can transform into something sensational and quite unique....
It’s a unique way to prepare cucumbers that creates unique textures and flavours. Try it once and you’ll be addicted for life! Smashed Cucumber Salad While one might assume this is a bit of gimmick – because seriously, who thinks to BASH cucumbers for a salad, bruising them into oblivion, smushing this otherwise crisp, juicy vegetable – Smashed Cucumbers is genuinely a way of preparing cucumbers that’s used across much of Asia....
What ingredients do you need for healthy, Vegan chocolate chip cookies? If you eat Vegan and Gluten Free, you’ll likely have all of these ingredients on hand. There are just 9 ingredients. Here’s what you’ll need. Blanched almond flour – we love Bob’s Red Mill. Tapioca flour – we love Bob’s Red Mill.Paleo baking powder – we use this recipe, you can also use aluminum free baking powder if you’re not worried about the corn starch in it....
I have always considered beef tenderloin a “high stress” meal and given it a wide berth. This is an expensive cut of meat—it’s not one that you want to mess up by trusting an untrustworthy recipe or forgetting to set a timer. Add to this, roast beef tenderloin most often appears on menus around the holidays. I’ve never quite been able to overcome the terrifying possibility of ruining both a wage-devouring cut of meat and Christmas dinner....
There are some seriously fancy omelettes in this world. Fully loaded, with truffles, loaded with 4 kinds of cheese, even lobster. Me – I’m more of a “fridge clean out” omelette kind of gal. Meaning – when I make an omelette, it’s usually to use up bits and pieces in the fridge. With the exception of a Spanish omelette. 🙂 This is one of the few omelettes in the world that I will make intentionally!...
Grilling in the summer is one of those must haves for our family. There’s just something about cooking and eating outdoors that brings our family together, and because of that we tend to use our grill like crazy over the summer! If it can be grilled, it will be grilled, because everything just tastes better from a grill. This fish is delish. Tilapia is the kind of fish that you can easily kick up a notch....
Ripe banana adds sweetness and, along with a little yogurt, makes the mixture creamy. I love using kefir for smoothies since it’s extra easy to pour and mix, but any yogurt will do, including non-dairy varieties. Frozen fruit gives the drink the best texture, but you can use fresh fruit, too. Just add a scoop of ice cubes to make it nice and cold. This recipe is made with enough fruit to get a big blender going, but you should be able to squeeze it into a single-serving blender, too....
No stand mixer, no creaming butter. Just one bowl and a wooden spoon! Strawberry cake A pink sponge cake with pink frosting made entirely with fresh strawberries without cheating* is a recipe that’s officially been in development for 3 years. I’m confident 2020 will be The Year when I finally crack it. I’m getting close – and I’m SUPER excited to share it with you. And while infinitely doable by any home cook, it is quite an involved recipe....
