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.
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
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
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...
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)
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
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.
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:
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.
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
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
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.
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!
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.
Prep Time: 1 hour
Cook Time: 3 hours
Total Time: 4 hours
Yield: 12 gelatin eggs
Use La Lechera sweetened condensed milk to make vibrant, colorful layers in this recipe for Easter egg gelatinas
- 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
- 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.
- Add two tablespoons of La Lechera sweetened condensed milk and whisk into gelatin until dissolved.
- Lightly spray the egg-shaped mold with non-stick cooking spray and close the mold tightly.
- Pour the gelatin evenly among each mold and refrigerate for 15 minutes.
- Repeat steps 1, 2 and 4 with the second 3-ounce box of flavored gelatin. Refrigerate for 15 minutes.
- Repeat steps 1, 2 and 4 with the third 3-ounce box of flavored gelatin. Refrigerate for 15 minutes.
- 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.
- 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.
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.
RELATED RECIPE: Carlota de limón
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!
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
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.
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...
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.
This post was quite popular when I originally posted it last year, January 2015, so I thought I'd squeeze in an update for 2016 - before we run out of January! The gist of my original post was the observation that many of the conversations I was hearing around town - on buses, in lines, at cafes - related to cleanses, detoxes, and diets. There seemed to be two veins of conversation - the individuals excited about cleansing or fasting, and the debunkers (link, link).
My immediate reaction was 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. Personally, 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-supporting not just for January, but for the rest of the year as well. :) Here's an updated list of related links I've come across:
- BuzzFeed: 7-Day Clean Eating Challenge 2016
- Pop Sugar: 2 Week Clean Eating Plan
From last year:
- Bon Appetit Food Lovers Cleanse 2015 (the complete menu)
And a few more links:
- An awesome (and laugh/cry funny) list of other cleanses.
-Whole Living Action Plan (from 2013)
- 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.
- This carrot soup
- This broccoli soup
Hope you find plenty of inspiration as we head into February! xx hContinue reading January Cleanses & Detoxes...
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.
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.
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...
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.
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.
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)
2 (About 500 to 600 grams) Pieces Sirloin Steaks
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
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
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.
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.