Recipe: Chicken Enchiladas and Fresh Pico De Gallo Salsa

Originally posted on neederish:

Chicken Enchiladas (half a tray) & Fresh Pico De Gallo

Chicken Enchiladas (half a tray) before being baked & Fresh Pico De Gallo

This recipe is one of my absolute favorites in terms of the time it takes to make the meal vs. the amount of food and flavor it yields. It’s totally worth the reasonable amount of time it takes to make this hearty, flavorful, and plentiful dish.

As is typical in my kitchen, my recipes come from one of two places: my mother, and The Pioneer Woman. In this particular case, I learned to make the enchilada sauce and prepare the enchiladas from The Pioneer Woman. The simple chicken recipe I learned from anxiously and haphazardly experimenting until I got it right (I cook meat like a person caring for a baby for the first time – doubtful and scared as hell). 

View original 944 more words

Posted in Uncategorized | Leave a comment

Vegetable Frittata

Ungke:

Telor Dadar!!!

Originally posted on Red Wagon Organic Farm CSA:

Look at some of the lovely vegetables we get this week.

IMG_2073

I grilled the zucchini and onions for dinner last night.

IMG_2083

The broccoli raab too.

IMG_2088

I often cook a large portion of my CSA share early in the week, for two reasons.
First, it takes up less room in the refrigerator when it’s cooked.
Second, it makes for easy and quick meals later in the week.

I knew I would have lots of leftover grilled vegetables from last night so I will make a frittata for tonight’s dinner.
You can use any cooked vegetables or grains or pasta you have to make this. I love frittata’s made with leftover pasta and vegetables.
I just used the leftover grilled vegetables this time.

FRITTATA

This will serve 2 people generously.

olive oil and/or butter
5 eggs
salt and pepper to taste
1/4 cup milk, cream, half and half, or even sour cream…

View original 262 more words

Posted in Uncategorized | Leave a comment

Grilled Walking Onions

Ungke:

Daun bawang bakar!

Originally posted on Red Wagon Organic Farm CSA:

Welcome New CSA members, and welcome back to the returning members.
For the new members let me introduce myself. My name is Mo McKenna. I write this weekly food blog for Red Wagon Farm. I try to give you ideas for using some of the vegetables you got in your CSA share that week.
I have been doing the blog for a few years now so we are starting to compile a good repertoire of recipes and preparation tips and storage ideas on this site.
Click on the “recipes” tab above to see past blog posts categorized by vegetable, rather than date.

You might want to check out this post I wrote last year about walking onions and green garlic. You’ll get both in your share this week.
Amy asked me to show you one of her favorite ways to eat walking onions, grilled.
Grilling onions makes them meltingly sweet…

View original 157 more words

Posted in Uncategorized | Leave a comment

Summer Banana Soft Serve

Ungke:

Maknyousss

Originally posted on Make & Bake from Scratch:

DSC_4166

The hot weather is back so it is imperative to stay hydrated throughout the day. Ice creams or popsicles are another great way to cool off. Ditch the store made ice-creams and try making your own banana soft serve. These are exceptionally easy to make a full of natural ingredients. A delicious, creamy treat for both adults and children. The health benefits of a Banana Soft Serve include:

  • Vitamin B6
  • Vitamin C
  • Potassium
  • Manganese
  • Bananas are a source of FOS – this is a prebiotic that helps probiotics thrive and boosts the absorption of B vitamins and mineral absorption.

I usually throw 5-6 banana’s into a freezer bag at the start of each week, keep them there for convenience. You can add many different flavours raw cacao, nut butters, pumpkin puree, applesauce, vanilla powder, cinnamon, ginger, allspice, cardamom,bee pollen,  coconut butter – the list is endless and your taste buds…

View original 294 more words

Posted in Uncategorized | Leave a comment

Fresh Garden Tapenade

Ungke:

Thanks Julia,

Originally posted on Energy We Bring:

This is one of those recipes that changes a little bit every time I make it, but turns out perfect every time! It’s my go-to, summer party dip and typically consists of anything I have on hand/anything that needs to be plucked from the garden.

Just grab a handful of fresh herbs & veggies and combine with feta, olives (green or black), artichoke hearts and a simple red wine vinaigrette. You can’t mess it up, trust me!

Serve with crackers, pita chips, or try spooning over hard-crusted bread to make a homemade bruschetta. Vegetarian friendly and full of flavor!

garden tapenade

INGREDIENTS:

  • 1 cup fresh tomatoes, finely chopped
  • 3/4 cup black olives, finely chopped
  • 1-15oz can artichoke hearts, finely chopped
  • 1/2 cup red onion, diced
  • 3/4 cup crumbled feta
  • handful of fresh basil, chopped
  • salt/pepper
  • 2 cloves garlic, minced
  • 1/3 cup red wine vinegar
  • 1/3 cup olive oil
  • 1 teaspoon honey

View original 124 more words

Posted in Uncategorized | 1 Comment

Con Nghêu Hấp – Vietnamese Clams in Lemongrass Broth

Ungke:

Yummy! Thanks for share your fantastic recipe with me! ;) God Bless you

Originally posted on travellingfoodies:

DSC_1836 s
Con Nghêu Hấp is another Vietnamese dish which I’d gotten to know from dining at Luong Phuong with Syebvonne and the rest. It is essentially clams which had been briefly cooked in a lemongrass broth. The Thais have a very similar version called Hoi Tom Takrai หอยต้มตะไคร้ but whichever versions you chose to cook, it is incredibly easy to prepare and yet so tasty at the same time!

View original 573 more words

Posted in Uncategorized | Leave a comment

Resep Cara Memasak Tahu Tempe Goreng Bumbu Bacem

Resep Cara Memasak Tahu Tempe Goreng Bumbu Bacem.

Posted in Uncategorized | Leave a comment

Foodgasm: refreshing quinoa salad

Originally posted on all-TIM-ate:

What I like about this salad is that it is dead easy to make. It is filling, hearty and refreshing. While I was sick last year I made variations of it weekly. That I can look in the fridge and add whatever is in there at the time makes this salad interesting and never boring.

quinoa salad2quinoa salad5

Once the quinoa has been clean and boiled, similar to the way rice is prepared, I added cucumber, chorizo, chickpeas, coriander, feta, fresh chilli, olives, spring onions, sundried and diced tomatoes. Seasoned. Drizzled olive oil and fresh lemon juice and that was all-i-ate.

quinoa salad1quinoa salad3

View original

Posted in Uncategorized | Leave a comment

Resep Soto Babat Sapi Kuah Bening Khas Madura

Ungke:

Mantapp!! terima kasih sotodansup.wordpress.com

Originally posted on Aneka Resep Soto dan Sup:

Tempat Makan Soto Babat Enak Di Surabaya

Jika anda tidak suka hidangan berkuah yang menggunakan santan, resep soto babat sapi kuah bening khas Madura dapat menjadi pilihan masakan yang lezat dan enak karena dikombinasikan dengan telur rebus, soun dan sayuran lainnya serta proses memasaknya sangat sederhana dan dapat anda lakukan sendiri di rumah. Berikut resep untuk 5 porsi.

Bahan:

  • 2 liter air untuk merebus
  • 750 gram babat sapi, bersihkan
  • 3 sdm minyak untuk menumis
  • 2 batang daun bawang, potong-potong
  • 1 sendok teh kaldu sapi instan

Bumbu yang dihaluskan:

  • 8 butir bawang merah
  • 4 siung bawang putih
  • 4 butir kemiri
  • ½ sdt lada butir
  • 1 sdt ketumbar, sangrai
  • 3 cm kunyit bakar
  • 2 sdt garam

Bumbu lainnya:

  • 3 lembar daun salam
  • 2 batang serai, memarkan
  • 7 lembar daun jeruk
  • 3 cm jahe, memarkan
  • 1 sdt gula pasir

Bahan pelengkap:

  • Soun
  • Irisan kol
  • Tauge pendek
  • Irisan telur rebus, tomat dan daun seledri
  • Bawang goreng
  • Sambal soto

Cara membuat:

  • Rebus…

View original 94 more words

Posted in Uncategorized | Leave a comment

Recipe: Chicken Mushroom with Mustard sauce

Ungke:

Resep Reblog dari rekan myTaste Indonesia http://www.keluargasony.wordpress.com! Mantaap banget deh pokoknyee,… Thanks Mas Sony! :)

Originally posted on Keluarga Sony:

IMG_20140309_172848

English wae lah namanya, habis bingung kasih nama apa :D.. resep kali ini ga jauh beda sama resep kemarin, creamy chicken mushroom steak, bedanya yang ini sauce nya ga pake cream, sebagai gantinya dipakein mustard aja. dan extra cream cheese (optional sih, kebetulan dapet cream cheese diskonan di hypermart). mash potato diganti potato wedges (my fave), biar ga repot bikin mash potatonya.

cara masaknya sama aja dengan resep Creamy Chicken Mushroom, tapi yang ini sedikit berbeda langkah memasak ayam, aku cobain 3 step memasak ayamnya, pertama direbus dulu buat menghasilkan kaldu ayam dari rebusan. lalu di pan sear sampe kecoklatan, baru deh direbus sama sauce mustard. tapi kalo ga mau repot, bisa langsung aja 2 step seperti resep sebelumnya

View original 429 more words

Posted in Uncategorized | Leave a comment