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29 May 02:25

Steak Nachos

by Angie Tee


I made these mouth-watering nachos with some of the saute steak and vegetables from the Quesadilla. These Nachos are great for sharing, and it's easy to make too. All you have to do is layer the toasted tortilla chips with cheese, salsa, meat, and vegetables. Then bake in the oven until the tortilla chips are crispy and the cheese has melted. Make sure to serve it with some salsa fresca and guacamole.





Steak Nachos

Ingredients

125 grams Lightly Toasted Tortilla Chips
1/3 Portion Steak & Vegetables Recipe
100 grams Monterey Jack/Tex-Mex Blend Cheese
1/4 Cup Pickled Jalapeno
1/3 Cup Salsa Fresca
Sea Salt
Black Pepper
Guacamole
Salsa Fresca

Method

Preheat the oven at 400˚F. Line a medium-sized pizza with parchment paper, or use a baking dish.

Then assemble a layer of the tortilla chips. Toss some cheese on top of the tortilla chips. Then scattered some salsa fresca, pickled jalapeno, steak & vegetables. Repeat until all the ingredients are used up.

Bake in the oven for about 8 to 10 minutes. Serve immediately with additional salsa fresca and guacamole.

Serves 4 as an appetizer

02 May 13:00

Dan Savage Makes A Compelling Argument Against Sexual Monogamy on StarTalk: WATCH

by Charles Pulliam-Moore

Screenshot 2015-05-02 05.35.05

In his many years of doling out frank and sex-positive relationship advice, there’s one idea that Dan Savage has repeatedly revisited in the hopes of making his fans’ love lives better: human monogamy just isn’t all that natural. So many couples struggle with the fact that sexual desire for other people doesn’t just go away once they enter into committed monogamous relationships. The issue, Savage reasons, stems from the fact that most societies have failed to differentiate between social monogamy and sexual monogamy. In the latest episode of Neil Degrasse Tyson’s StarTalk, Savage outlines how historically we’ve held human sexuality up to unrealistic standards that have done more harm than good.

“All of these birds we used to look to and think ‘why can’t we be monogamous like birds,” Savage lays out. [We assumed] they would mate for life and we would measure our failure as humans to live up to the standards set by these damned birds. Well along comes genetic testing and we find out that these birds are screwing around with each other constantly.”

Listen to more of Savage’s interview with Neil Degrasse Tyson and get Bill Nye's take on the evolution of human sexuality AFTER THE JUMP...

Screenshot 2015-05-02 05.40.24

 

 

 

 

24 Apr 02:50

Stir Fried Spicy Water Spinach (Goreng Kangkung)

by Angie Tee


This is a simple stir-fry vegetable, slightly spicy and the saltiness from the salted soy beans. It's delicious with steamed rice.





Stir Fried Spicy Water Spinach (Goreng Kangkung)

Ingredients

1 Bunch ( about 350 g) of Water Spinach, cleaned and cut into 1 inch in length
6 Thai Bird's Eye Chilies, chopped
3 Cloves Garlic, coarsely chopped
1 Tbsp Oyster Sauce
1 Tbsp Salted Soy Beans, coarsely chopped
1 tsp Chicken Powder
1 Tbsp Peanut Oil
Sea salt to taste

Method

In a large wok over high heat and add the peanut oil.

Add the garlic, chilies, salted soy beans and give them a very quick stir. Then add the water spinach, oyster sauce and have a quick stir again. Mix in the chicken powder and sea salt and continue to cook for about a minute and a half or until the vegetables are cook. Serve immediately.
07 Apr 16:00

obsessively good avocado cucumber salad

by deb

obsessively good avocado cucumber salad

It’s been 29 weeks since I first made this avocado and cucumber salad, which means two things: it predates this news, meaning that all of my theories about this kid making me crave avocado, grapefruit, and chocolate are perhaps completely bogus, elaborate projections on my part. Two, I’ve probably made it 29 times since then and never shared it with you, which is a huge shame. I’m clearly addicted to it, but every time I went to take a few photos and write it out in recipe format, I convinced myself it was too simple to make a big deal of. You know, as if what anyone has ever asked for in their life is more complicated recipes and fewer 5-minute salads worth obsessing over.

... Read the rest of obsessively good avocado cucumber salad on smittenkitchen.com


© smitten kitchen 2006-2012. | permalink to obsessively good avocado cucumber salad | 192 comments to date | see more: Avocado, Cucumber, Dairy-Free, Gluten-Free, Photo, Salad, Side Dish, Vegetarian

26 Mar 17:57

Crispy Hash Browns

by Elise
Crispy Hash Browns

My father, being of the solid German stock that he is, is naturally a connoisseur of all things potato. In particular he loves nothing more than very crispy shredded hash browns for breakfast with his eggs. Now, there are many ways of frying up potatoes for breakfast, and I think we do all of them.

But the shredded variety of hash browns holds a special place in his heart (mine too!) and for that reason he has mastered the way to make them extra crispy. He explained his approach to me one day, while my mother was in the room and couldn’t help but overhearing:

Continue reading "Crispy Hash Browns" »

03 Apr 17:23

Easy Beef Brisket

by Elise
Beef Brisket

Looking for an easy way to prepare beef brisket and still impress your friends? This is it! What’s crazy is how good it is given how ridiculously easy it is to make. All you do is mix together some barbecue sauce, soy sauce, and water, slather the brisket with the sauce, wrap it in aluminum foil and bake it for several hours, until it’s falling apart tender.

Continue reading "Easy Beef Brisket" »

05 Apr 16:14

Ayam Goreng Berempah (Aromatic Fried Chicken)

by Angie Tee


I love the aromatic flavors of this fried chicken. The chicken pieces are marinated with lots of fresh herbs and spices. Sounds like a long list of ingredients I know; nevertheless, rest assured it’s an effortless recipe.




Aromatic Fried Chicken~Ayam Goreng Berempah

Ingredients

1 Kg Chicken Pieces (Bone-In Breast & Chicken Wings), cut into smaller pieces
3 Tbsp Lime Juice
1 tsp Sea Salt
1 Tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Turmeric Powder
1 Tbsp Chili Powder
2 Lemongrass, chopped
1-inch Piece Ginger, peeled & chopped
1-inch Piece Galangal, peeled & chopped
4 Cloves Garlic, peeled
6 Shallots, peeled & chopped
A Handful of Fresh Curry Leaves
2 Tbsp Corn Flour or Sweet Potato Flour
1 Large Egg
Peanut or Vegetable Oil, for deep-frying

Method

Marinate chicken pieces with lime juice and sea salt, for about 10 minutes.

Meanwhile, with a mortar and pestle, finely found the coriander, cumin, and fennel seeds. Remove and set. Then pound coarsely pound the lemongrass, ginger, galangal, garlic, and shallots. Remove and set aside.

Mix in all the pounded ingredients into the chicken pieces. Then add one egg, mix well, follow by corn flour and curry leaves. Make sure all the chicken pieces are coated with all the aromatic spices. Marinate the chicken in the refrigerator for about 3 to 4 hours.

Heat the oil in a pan or wok over high heat until hot. Gently place the chicken in the hot oil and fry until golden brown in color. When the chicken is cooked, remove from the oil with a wire strainer and drain well on a rack or paper towel. Serve warm.
02 Apr 04:05

Easter egg gelatinas

by Maura Wall Hernandez

This post is part of a compensated campaign with Nestlé El Mejor Nido. All opinions and the recipe here are my own.

Gelatinas are a popular dessert throughout Mexico and come in many unique flavors and shapes.

Of course, no holiday celebration is complete without one of your tías bringing her fanciest gelatina, right? My favorite kind of are the ones with colorful layers!
How to make Easter egg gelatinas with La Lechera sweetened condensed milk. Recipe via theothersideofthetortilla.com
I was making a list of Easter dessert ideas the other day to bring to my aunt’s house for our family’s celebration and I decided to check out ElMejorNido.com for some inspiration. I love that I can save, organize and rate recipes, as well as make shopping lists and get recipes and special offers delivered my inbox every month. I came across some great ideas and recipes for making gelatinas that sparked a memory.

When I was a little girl, I remember my mom making a unique gelatin mold for Easter in the shape of Easter eggs with a special mold. The secret to the most vibrant, intensely colored layers is adding sweetened condensed milk, which also makes the gelatin opaque.

RELATED RECIPE: Mangonadas

Recently, one of my aunts surprised me by gifting me the same egg-shaped gelatin mold that I used to make these treats with my mom as a kid. Apparently, my mom had loaned it to my aunt when my cousin was still little, and she’s had the gelatin mold in her cabinet ever since. I was so excited to recreate this childhood memory!

The color and flavor combination you choose is up to you, but I like to use no more than three flavors so it’s not an overload and you can actually taste the flavor of each layer. In this recipe, I’ve used raspberry, strawberry and mango-flavored gelatin.

Visit ElMejorNido.com for more recipes and Nestlé product information.

Easter egg gelatinas

Prep Time: 1 hour

Cook Time: 3 hours

Total Time: 4 hours

Yield: 12 gelatin eggs

Easter egg gelatinas

Use La Lechera sweetened condensed milk to make vibrant, colorful layers in this recipe for Easter egg gelatinas

Ingredients

  • 4 3-ounce boxes of flavored gelatin (1 strawberry, 2 mango, 1 raspberry)
  • 1/2 cup La Lechera sweetened condensed milk (divided; 2 tablespoons per 3-ounce box)
  • 2 2/3 cups boiling water (2/3 cup per 3-ounce box)
  • You’ll also need:
  • Non-stick cooking spray
  • Jell-O Jigglers egg-shaped mold

Instructions

  1. In a saucepan, bring 2/3 cup water to a boil. Remove from heat and add one 3-ounce box of flavored gelatin and stir until dissolved. Allow to cool for 5 minutes.
  2. Add two tablespoons of La Lechera sweetened condensed milk and whisk into gelatin until dissolved.
  3. Lightly spray the egg-shaped mold with non-stick cooking spray and close the mold tightly.
  4. Pour the gelatin evenly among each mold and refrigerate for 15 minutes.
  5. Repeat steps 1, 2 and 4 with the second 3-ounce box of flavored gelatin. Refrigerate for 15 minutes.
  6. Repeat steps 1, 2 and 4 with the third 3-ounce box of flavored gelatin. Refrigerate for 15 minutes.
  7. Repeat steps 1, 2 and 4 with the fourth 3-ounce box of flavored gelatin. Refrigerate for at least 3 hours to fully set the gelatin.
  8. To remove from the molds, gently run warm water on one side of the mold (opposite the hole where you poured the gelatin in) for about 10-15 seconds, carefully open the mold and remove to serve.

Notes

Cook time listed at three hours is the refrigeration time to allow the gelatinas to set properly before removing them from the molds.

You can make this recipe several days in advance, remove from the molds and store in the refrigerator until you're ready to serve them.

3.1
http://theothersideofthetortilla.com/2015/04/easter-egg-gelatinas/
©2014 theothersideofthetortilla.com

 RELATED RECIPE: Carlota de limón

 

The post Easter egg gelatinas appeared first on The Other Side of the Tortilla.

25 Mar 12:11

Apricot Dijon Glazed Salmon

by Kevin Lynch
Apricot Dijon Glazed Salmon
Easter is coming and I have been have been working on menu ideas and I was thinking about something other than ham and salmon is a great option! I wanted something fruity to represent spring and apricot was my first choice and from there I decided to go with a slightly Asian fusion theme where I combined the aspects of sweet, spicy, salty and sour. The apricot preserves provided the sweet and I went with dijon mustard for the spicy, soy sauce for the salty and lime juice for the sour and the combination created a fabulous blend of flavours that I accented with a touch of ginger and garlic. This recipe could not be easier, you simply mix the glaze, brush it on the salmon, bake and you're done. (You can optionally marinade the salmon in the glaze for a while before baking to infuse it with more flavour.) All said and done, this tasty apricot dijon glazed salmon takes less that 20 minutes to make making it a perfect weeknight meal or a meal for special occasions where you would rather be spending time with your family than in the kitchen. To complete the meal I served the salmon on an apricot quinoa salad along with some simple steamed asparagus making for a really nice Easter meal!
Read the recipe »
23 Mar 05:06

20 Cards For Unconventional Couples

by awkward
11 Mar 17:06

Post-apocalyptic Charlie Brown and Snoopy

by Mark Frauenfelder

Original art by Max Dunbar. Inks by Vitali Iakovlev. Colors by Sean Ellery. [via]

26 Feb 14:33

Learn to cook Depression era meals

by Maggie Tokuda-Hall

Clara is here to cast some perspective on that ramen noodle and Mountain Dew diet you "invented" in college, at 2am. She's 91 years old, and she's here to show us all how to cook on a budget. Read the rest

11 Feb 21:38

Headline Of The Day

by Joe Jervis
Via the Associated Press:
A Montana lawmaker is seeking to strengthen the state’s indecent exposure law, stopping just short of his wish to outlaw yoga pants. Rep. David Moore on Tuesday introduced House Bill 365 in the House Judiciary Committee in response to a group of naked bicyclists who rolled through Missoula in August. The proposal would expand indecent exposure law to include any nipple exposure, including men’s, and any garment that “gives the appearance or simulates” a person’s buttocks, genitals, pelvic area or female nipple. The Republican from Missoula said tight-fitting beige clothing could be considered indecent exposure under his proposal. “Yoga pants should be illegal in public anyway,” Moore said after the hearing.
05 Feb 20:40

8 Cold Remedies That Scientifically Work: VIDEO

by Christian Walters

ASAP Science Cold

I could have used this video last week when I was bedridden for a good two or three days solid.

The boys at ASAPScience have put together a rundown of the eight cold remedies that not only work but also have a verifiable scientific basis for why they do so. Chicken soup makes the cut, of course, but so do honey and garlic, and even though AirBorne is a snake oil preventative, vitamin C actually does help decrease the duration and severity of the illness that ails you.

You can start putting together your cold-buster grocery list when you watch the video AFTER THE JUMP...

 

05 Feb 14:00

Some Customers Are Hard to Please

04 Feb 08:10

Chicken Marbella

by Elise
Chicken Marbella

One of the finest dishes ever to come out of The Silver Palate Cookbook, Chicken Marbella is chicken first marinated in oil, vinegar, capers, olives, prunes, and herbs, then baked with added brown sugar and white wine. Prunes are the distinctive ingredient in this famous dish. They’re actually used often in classical French cooking, and the Silver Palate recipe borrows heavily from the French traditional lapin aux pruneaux.

Continue reading "Chicken Marbella" »

27 Jan 15:46

January Cleanses & Detoxes

I find myself in the midst of strangers a lot, a lot - crammed onto buses, in line at a cafes, grabbing lunch at favorite spots, grocery shopping - and I can't tell you how many conversations I've overheard in the past week related to cleanses, detoxes, and diets. An unusually high number, even for January - month of fresh starts, clean slates, and focused intentions. And there seem to be two veins of conversation - the individuals excited about cleansing or fasting, and the debunkers (link, link). My immediate reaction is that you don't really need to be in one camp or the other. There might be something to inspire you in one of those programs, even if you're not going to get onboard entirely. It could be a single recipe you come to love, or a mantra you embrace. I like to look at lots of different cleanses and detoxes, because there tend to be so many positive aspects to them - I'm talking about the ones based in real, whole foods (versus supplements & powders). The menus and recipes often emphasize the power and promise of good, diverse, plant-centric ingredients, mindfully sourced. Participants end up shopping, eating, and cooking with intent - also important. And because they tend to last a week, or two, or four, they can help establish new habits. So, while extended detox stretches or diets tend not to be my thing, an overall commitment to treating your body well, in the best way you're able, is something I'm always trying to get/keep a handle on. That's a long way of saying, I find that wherever you fall on the spectrum of diets, cleanses, and detoxes, there is a lot of good content out there, particularly in January - and some of these programs can be a great source of recipes, reminders, and ideas. Beneficial, and health-promoting not just for January, but for the rest of the year as well. :) A few of the links that I've browsed this month:

- My New Roots' Winter Weekend Cleanse

- Moon Juice's Amanda Chantal Bacon does Nine Days Plant Based in Harper's Bazaar

- Detox your Mouth

- Bon Appetit Food Lovers Cleanse 2015 (the complete menu)

- Green Kitchen's Green & Clean 2015 E-Book (more here)

- Whole30 / Whole30 Veg / Vegan

- Goop Detox with Dr. Alejandro Junger

-Shira Bocar Eat Clean Videos (audio alert)

-Whole Living Action Plan (from 2013)

I also tend to turn to my Pinterest boards if I'm in a bit of a creative or cooking funk - I love seeing what resonates with people, and there are so many great collections of recipes people pin. Lot's related to clean eating - like Kate Baxter's board, or Michele Janezic's board.

- Full Moon Feast: Also, (a book rec) Jessica Prentice's book takes you through an exploration of ancient and modern connections of our foodways to the seasons through the thirteen lunar cycles of the agrarian year. An inspired read as we think about our connections to food as we move through our own calendars.

Continue reading January Cleanses & Detoxes...
29 Jan 00:43

Travel: 77 LGBT Cruises!

by Drew Wilson
Passport presents their annual Cruise Calendar, an expansive list of the world’s best gay and lesbian cruise voyages for 2015.
26 Jan 05:00

P-Values

If all else fails, use "significant at a p>0.05 level" and hope no one notices.
22 Jan 21:28

Beef Stroganoff

by Elise
Beef Stroganoff

Oh Beef Stroganoff—the ultimate comfort food! Tender strips of beef and mushrooms are first sautéed in butter, then swirled with sour cream to make a creamy sauce, and served over noodles, rice, or fries. It’s not diet food, but it will make you smile.

You will want to make stroganoff with a tender cut of beef, such as tenderloin or top sirloin. For a quick version you can use ground beef instead of beef strips. You can also substitute yogurt for sour cream and leave out the mushrooms entirely.

Continue reading "Beef Stroganoff" »

23 Jan 02:11

Bourbon Maple Glazed Chicken Wings

by Elise
Bourbon Maple Chicken Wings

These are sticky. These are messy. These are the best darn chicken wings I’ve ever had. As in keep them away from me or I’ll eat them all. As in protect your wings or I’ll take them when you’re not looking. As in you’ll need more napkins because these wings really are finger-licking awesome.

Continue reading "Bourbon Maple Glazed Chicken Wings" »

18 Jan 18:15

Does Meditation Really Work? - VIDEO

by Kyler Geoffroy

Asap

We've all heard of the calming and transformational powers of meditation, but how exactly does it affect your body from a biological perspective? Does it really do anything?

ASAPScience investigates, AFTER THE JUMP...

 

16 Jan 15:10

Salted Chicken Shreds ไก่คั่วเกลือ

by Leela
Last November marked the 6th anniversary of SheSimmers. I’ve been doing this thing for six years. And though it doesn’t feel that way to me, that’s a long time. In most relationships, this is long enough for people to feel so comfortable with each other that even certain bodily functions no longer present an issue. […]

....
15 Jan 17:00

key lime pie

by deb

key lime pie

January, as far as I’m concerned, is a pretty mediocre month. The holiday party tinsel-and-bubbly frenzy of November and December is replaced with hibernation and Netflix binges. The charming first and second snowstorms pass and the ones that follow are met with more of a really? it’s snowing again? Squarely between Christmas and mid-Winter break, it’s too early in the season to be so weary of the cold, but here I am, counting down the days until the hi/bye gloves can literally come off.

butter into graham crumbs, sugar, salt
buttery graham crumbs

Fortunately, just when I’ve resigned myself to thinking it’s going to be as beige and bleak going forward as the paragraph above, January — as if implicitly understanding that it’s going to have to sell itself harder — presents us with a luminous ray of tropical sunshine packaged as citrus fruit. I become obsessed. This ridiculous thing I bought five years ago as everyone around me tut-tutted that it would never earn its keep is put into overdrive as we conduct methodical studies of the pros and cons of cara-cara vs. blood orange vs. pink grapefruit vs. tangerine juice. (Spoiler: they’re all amazing.) Citrus is as good as everything else about a biting cold sleeting day is bad.

a neatly-pressed-in crust

... Read the rest of key lime pie on smittenkitchen.com


© smitten kitchen 2006-2012. | permalink to key lime pie | 234 comments to date | see more: Lime, Photo, Tarts/Pies

12 Jan 19:58

How to Caramelize Onions

by Elise
How to Caramelize Onions

Caramelizing onions, by slowly cooking them in a little olive oil until they are richly browned, is a wonderful way to pull flavor out of the simplest of ingredients. Onions are naturally sweet; and as caramel comes from the simple cooking of sugar, when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful.

You can use onions prepared this way on top of steak, or for onion soup, tarts, pizza, or onion dip.

Continue reading "How to Caramelize Onions" »

10 Jan 22:24

Freeballingla.tumblr.com



Freeballingla.tumblr.com

09 Jan 15:30

Yeah, Because Genitals Aren't Gross

gross,banana,genitals,funny,dating

Submitted by: (via Bomchikiwoowow)

Tagged: gross , banana , genitals , funny , dating
09 Jan 16:02

Freeballingla.tumblr.com



Freeballingla.tumblr.com

08 Jan 02:23

Grilled Beef Salad~Thai Style

by Angie Tee


It's amazing how satisfying eating a plate of this delicious Thai-style Grilled Beef Salad. Prep all the salad and dressing ingredients ahead of time. When ready to serve, grill the beef to your liking, sliced, and then toss them with the salad and dressing.




Grilled Beef Salad (Thai-Style)

Ingredients

2 (About 500 to 600 grams) Pieces Sirloin Steaks
Sea Salt
Black Pepper

3 Stalks Lemongrass, thinly sliced
4 Shallots, thinly sliced
A Handful of Mint Leaves
3 to 4 Kaffir Lime Leaves, finely sliced
3 Scallions, sliced
Fresh Coriander Leaves
1 Cup Chinese Celery
1 Head Red Leaves Lettuce, torn
1 Cucumber, peeled, halved, seeded and sliced
1 Cup Small Tomatoes, quartered
¼ Cup Roasted Peanuts

Dressing
8 to 10 Bird’s Eye Chilies, chopped
2 Cloves Garlic, chopped
4 Tbsp Fish Sauce
4 Tbsp Lime Juice
2 to 3 tsp Sugar

Method

Mix all the dressing ingredients and set aside.

Season the sirloin steaks with salt and pepper.

Heat a large grill pan/skillet over high heat until hot.

Cook the sirloin steaks to your liking. Turn each steak once using a tong. Remove the steaks from the skillet, and let it rest for about 5 minutes before serving.

To make the beef salad: Slice the steak into thin strips. In a medium or large mixing bowl, add some lemongrass, shallots, mint leaves, scallions, coriander, cucumber, tomatoes, and the grilled beef. Mix in a couple tablespoon of the dressing, toss and mix well. Add some lettuce leaves on a serving plate, the beef mixture, peanuts, and garnish with mint leaves and kaffir lime leaves. Spoon some of the dressing, if desired. Serve immediately.

Serves 4


07 Jan 23:21

Baked Parmesan Chicken Nuggets

by Elise
Baked Parmesan Chicken Nuggets

When we were kids, my mother used to make this Parmesan chicken dish that was so good we would fight for drippings, every last crumb. She would start with a whole chicken, remove the skin and bones (and use them for making chicken stock), and then cut the meat into small pieces. (She made “nuggets” before anyone called them that!)

Then she she would dip the pieces into melted butter, dredge them in breadcrumbs and Parmesan, and bake them.

My god were they good.

Continue reading "Baked Parmesan Chicken Nuggets" »