21 4 / 2014

no-more-ramen:

I LOVE taco salad. The recipe I use is pretty basic, and really simple and easy to increase portions if you’re making it to feed, like, a million people. If I’m feeding that many people I just double the beef and eyeball increases in everything else. The original recipe goes a long way though, and it’s great for parties!!

You will need:
-a pound of beef
-taco seasoning
-a bit less than half a head of lettuce
-a few tomatoes
-mexican cheese blend (you can usually find a bagged blend in the dairy aisle at the grocery store.)
-a bottle of catalina dressing (you won’t use the whole bottle, maybe like half)
-a bag of nacho cheese flavored doritos (or tortilla chips, or some other kind of doritos. I just really like it with these specific doritos)

Keep in mind that this is all eyeballing, and you can increase or decrease according to your personal tastes!

Step one: Brown the beef. Brown it real good. Drain the grease into a can, as greasy beef is not fun. Add taco seasoning according to directions. Put your taco beef in a large bowl, cover it, and set it aside. Sometimes I’m bad and put it in the fridge while still hot. Remember, this should be served cold.

Step two: Chop up the lettuce and tomatoes. I tend to chop up the tomatoes first and then just put them aside in a pile.

Step three: Combine lettuce and tomatoes with taco beef. Mix it in really good. I usually find that the lettuce can really quickly overwhelm everything else, so chop up a little first and then add it in, and chop up more if you feel you need it. That saves you from possibly wasting lettuce.

Step three: Mix in the mexican cheese and catalina dressing. This is entirely according to taste. Some people like it with less dressing, and some people like it with more. I personally like using a lot of dressing.

Step four: Crush up the chips and mix them in! At this step I usually just put in a bit more dressing, just because. Crushing chips is a lot of fun.

And that’s it! Pretty simple. I get so many compliments on this very basic recipe. Altogether it probably takes me about 20 minutes. It’s easy to mess around with the ingredients as well. Although I’m afraid that with a pound of beef being the base ingredient, it would be hard to make it vegetarian. Sorry.

Also, a side note: when I make this for parties, I usually wait until right when I serve it to put the chips in. This is because the chips get soggy after being in there for a while, and it tastes much better with fresh, crunchy chips. At this point I also add in a little more cheese for a good measure. What can I say, I like cheese.

20 4 / 2014

kitchen-in-the-cottage:

Nutella Pie Pops by Call Me Cupcake
Ingredients:
200g flour
200g cold butter (cut in cubes)
Pinch of salt 
50 ml cold water
Nutella (or jam, berries, peanut butter)
Lollipop sticks (paper or wood, not plastic)
1 egg lightly beaten with a splash of milk
Granulated sugar to sprinkle
Directions:
Mix flour and salt in a bowl. Pinch together butter and flour mixture until grainy. Put into a chilled bowl. Add cold water and pinch together gently until a dough forms. Knead until just combined. Wrap dough in plastic and chill for at least 2 hours.
Heat oven to 350*F and line a sheet with parchment paper. Roll out dough on a floured surface to about 3.5mm thickness. Using a small circular cookie cutter, cut out as many circles as possible. Press remaining dough together and chill, then roll out and repeat.
Scoop Nutella (or filling of your choice) on one circle of dough, leaving an edge. Place a lollipop stick right in the middle (make sure it’s oven safe). Brush the edges with egg wash and top with another dough circle. Press edges together with a fork. Brush top with egg wash and sprinkle the sugar. Place on a baking sheet and bake for 15 to 25 minutes or until golden brown.

kitchen-in-the-cottage:

Nutella Pie Pops by Call Me Cupcake

Ingredients:

  • 200g flour
  • 200g cold butter (cut in cubes)
  • Pinch of salt 
  • 50 ml cold water
  • Nutella (or jam, berries, peanut butter)
  • Lollipop sticks (paper or wood, not plastic)
  • 1 egg lightly beaten with a splash of milk
  • Granulated sugar to sprinkle

Directions:

Mix flour and salt in a bowl. Pinch together butter and flour mixture until grainy. Put into a chilled bowl. Add cold water and pinch together gently until a dough forms. Knead until just combined. Wrap dough in plastic and chill for at least 2 hours.

Heat oven to 350*F and line a sheet with parchment paper. Roll out dough on a floured surface to about 3.5mm thickness. Using a small circular cookie cutter, cut out as many circles as possible. Press remaining dough together and chill, then roll out and repeat.

Scoop Nutella (or filling of your choice) on one circle of dough, leaving an edge. Place a lollipop stick right in the middle (make sure it’s oven safe). Brush the edges with egg wash and top with another dough circle. Press edges together with a fork. Brush top with egg wash and sprinkle the sugar. Place on a baking sheet and bake for 15 to 25 minutes or until golden brown.

15 4 / 2014

thugkitchen:

Asparagus is a solid stand-alone veggie with all its vitamin K and folate but paired with this creamy risotto? HOT DAMN. It takes this spring staple to another level. 

SPRING ASPARAGUS RISOTTO


Enough for 4 people


2 tablespoons olive oil

1/3 cup chopped shallots or yellow onion

3 cloves garlic, minced

1 cup Arborio rice*

½ cup white wine

¼ teaspoon salt

4 ½ cups vegetable broth

1 bunch asparagus, about 1 pound

½ teaspoon lemon zest

1 teaspoon olive oil

¼ cup minced chives

pepper to taste


Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You’ll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends because those woody sons of bitches will ruin everything. 


In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto all creamy SO DON’T SKIP THIS SHIT. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2. Drink the rest wine because… well, that shits already open. Might as well.


Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don’t need to stand there and stir it the whole fucking time; whoever started that rumor about cooking risotto is a goddamn liar. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there’s still broth in the pot. Now dump in the asparagus and cook until it’s tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time to fix that shit. 


When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whateverthefuck you want. Serve right away and top with the remaining chives. 

 

* This kind of rice is starchy as hell, so it will make your risotto the extra creamy and delicious. If you can’t find it don’t worry about it, just grab a short grain rice.

thugkitchen:

Asparagus is a solid stand-alone veggie with all its vitamin K and folate but paired with this creamy risotto? HOT DAMN. It takes this spring staple to another level.

SPRING ASPARAGUS RISOTTO

Enough for 4 people

2 tablespoons olive oil

1/3 cup chopped shallots or yellow onion

3 cloves garlic, minced

1 cup Arborio rice*

½ cup white wine

¼ teaspoon salt

4 ½ cups vegetable broth

1 bunch asparagus, about 1 pound

½ teaspoon lemon zest

1 teaspoon olive oil

¼ cup minced chives

pepper to taste

Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You’ll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends because those woody sons of bitches will ruin everything.

In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto all creamy SO DON’T SKIP THIS SHIT. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2. Drink the rest wine because… well, that shits already open. Might as well.

Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don’t need to stand there and stir it the whole fucking time; whoever started that rumor about cooking risotto is a goddamn liar. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there’s still broth in the pot. Now dump in the asparagus and cook until it’s tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time to fix that shit.

When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whateverthefuck you want. Serve right away and top with the remaining chives.

 

* This kind of rice is starchy as hell, so it will make your risotto the extra creamy and delicious. If you can’t find it don’t worry about it, just grab a short grain rice.

11 4 / 2014

10 4 / 2014

02 4 / 2014

tonedbellyplease:

BANANA ICE CREAM. How do you make it?

  1. Slice up your bananas.
  2. Throw ‘em in the freezer until icy and cold.
  3. Blend blend blend.
  4. Add just a splash of milk.
  5. Devour.

(Source: BuzzFeed, via stsathyre)

31 3 / 2014

22 3 / 2014

11 3 / 2014

11 3 / 2014

blogilates:

Detox Water for Craving Control & Beautiful Skin
- 1 to 2 L of water - 1 lemon - 5 strawberries sliced - 1 apple sliced - handful of fresh mint leaves - 1 tsp of cinnamon  - handful of ice
Because this drink tastes so good, I’m drinking tons of water and am feeling great! Wonderful for detoxing from yesterday’s meal which was so sodium laden that I felt all shriveled up inside. Here are the benefits of this concoction. Make it for yourself and tell me what you think! You can let it sit overnight to maximize the flavor profile.
Cinnamon: improves circulation, thins blood, and manages blood sugar levels. Results in fewer sugar cravings so you eat less and can control calorie intake.
Apple: vitamin c also known as absorbic acid synthesizes collagen which can help your skin look better. It also helps repair and maintain bones and teeth and helps heal wounds swiftly.
Strawberries: help fight carcinogens and contains anti aging properties such as biotin and antioxidant ellagic acid which helps prevent sagging skin.
Mint: helps to improve digestion and gets rid of stomach cramps.
Lemon: stimulates the digestive track and helps with constipation.


okay I don’t buy the “detox” crap.. ever. But this sounds tasty, so I’m reblogging for future reference.

blogilates:

Detox Water for Craving Control & Beautiful Skin

- 1 to 2 L of water
- 1 lemon
- 5 strawberries sliced
- 1 apple sliced
- handful of fresh mint leaves
- 1 tsp of cinnamon
- handful of ice

Because this drink tastes so good, I’m drinking tons of water and am feeling great! Wonderful for detoxing from yesterday’s meal which was so sodium laden that I felt all shriveled up inside. Here are the benefits of this concoction. Make it for yourself and tell me what you think! You can let it sit overnight to maximize the flavor profile.

Cinnamon: improves circulation, thins blood, and manages blood sugar levels. Results in fewer sugar cravings so you eat less and can control calorie intake.

Apple: vitamin c also known as absorbic acid synthesizes collagen which can help your skin look better. It also helps repair and maintain bones and teeth and helps heal wounds swiftly.

Strawberries: help fight carcinogens and contains anti aging properties such as biotin and antioxidant ellagic acid which helps prevent sagging skin.

Mint: helps to improve digestion and gets rid of stomach cramps.

Lemon: stimulates the digestive track and helps with constipation.

okay I don’t buy the “detox” crap.. ever. But this sounds tasty, so I’m reblogging for future reference.

(via kitchen-in-the-cottage)