Creamy, One Pan Mac n Cheese

Creamy, One Pan Mac n Cheese

posted in: Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Happy Halloween everyone! We hope you have a spooktacular day with plenty of tricks and treats! For today’s Recipe Monday, we will be making Creamy, One Pan Mac n Cheese.

Mac n Cheese is one of those foods that we cannot deny. We love cheese and we love our carbs so Mac n Cheese is one of our all-time favorite foods. We have tried many different recipes for homemade Mac n Cheese, but this one stands out. It is different from other roux-based and egg-based Mac n Cheeses. Both of these styles of Mac n Cheese have a downside.

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Roux-based Mac n Cheese tastes pretty good fresh out of the oven. But when you reheat the leftovers the next day, the roux breaks and you are left with cheesy, butter-coated noodles. Not very good in our opinion. Egg-based Mac n Cheese tastes too much like egg and not much like Mac n Cheese at all.

Another wonderful aspect of this recipe is that it all takes place in one pan. It was also extremely quick to make and we had all the ingredients on hand. This recipe is definitely a keeper. It is creamy and cheesy, plus it still tastes delicious and fresh the next day!


To begin, combine 4 cups of milk, 1 t salt and macaroni in a large pan. Heat on medium.
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Bring to low boil and stir frequently.
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Cook until macaroni is tender and milk is almost all gone. Milk will have curdled slightly, which is good.
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Remove from heat and add 2/3 c milk, shredded mozzarella, shredded sharp cheddar, cream cheese, butter, Dijon, and pepper.
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Stir to combine. Look at the ooegy gooegy goodness!
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Return to heat on low to melt cheeses. Stir frequently. Salt to taste.
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Plate and enjoy!
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Someone’s ready for their close-up!
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If you want some spice, you could add a little freshly ground nutmeg or a dash of cayenne. We are Mac n Cheese purists and therefore did not add such invasive ingredients. ūüėČ

We do like spice in our Pumpkin Spice Chocolate Chip Cookies, however, which you can read about in last week’s Recipe Monday. These cookies are perfect to welcome in November!

Creamy One Pot Mac n Cheese

Creamy One Pot Mac n Cheese

Ingredients

  • 4 2/3 cups whole milk, divided
  • 1 t salt
  • 3/4 lb elbow macaroni
  • 8 oz shredded sharp cheddar
  • 3 oz shredded mozzarella
  • 2 oz cream cheese cut into small pieces
  • 2 T butter cut into small pieces
  • 1 t Dijon mustard
  • 1/2 t ground pepper
  • Salt

Instructions

  1. In a large frypan, heat 4 cups of milk, 1 t salt and uncooked macaroni over medium heat.
  2. Bring to a low boil, being careful not to scald the milk. Stir frequently.
  3. Cook until macaroni is tender and most of the milk has been absorbed. There will be clumps of curdled milk, but that is good.
  4. Remove from heat and add remaining 2/3 cup milk, shredded cheddar, shredded mozzarella, cream cheese, butter, Dijon and ground pepper.
  5. Place back on burner at low heat, stir until smooth and creamy. Salt to taste.
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Brilliant Broccoli Tots: Skeptics Try the Newest Snacking Sensation

Brilliant Broccoli Tots: Skeptics Try the Newest Snacking Sensation

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

Have you guys seen recipes for broccoli tots across the internet? We have seen a couple that were dubbed as low carb alternatives to tater tots and of course, we were skeptical. How could a tot made from broccoli taste as good as a tot made from potatoes? Once again we the skeptics were proved wrong, just like we were when we tried cauliflower pizza.

pizza, cauliflower pizza, gluten free, gluten free pizza

Click here to check out our Cauliflower Pizza Recipe!

 

Broccoli tots are amazing! Broccoli plus cheese, you can’t go wrong! This recipe is very simple, quick and delicious.

Blanch the broccoli for two minutes until it is bright green. Let cool.
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Finely chop the broccoli florets. You don’t want the pieces to be too big or else you can’t form the tot.
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Once the broccoli is chopped, cook the onions and garlic. We tried some of the recipes out there with raw onion and garlic Рbad news, dude.
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Mix all the ingredients together, then refrigerate for 20 minutes.
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Scoop a heaping tablespoon of the mixture into your hands and form into tot shapes.
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Bake at 400¬įF for 9 minutes, then flip and bake for 9 more minutes. Let cool slightly, then snack away!
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Brilliant Broccoli Tots!

Brilliant Broccoli Tots!

Ingredients

  • 12 oz broccoli, cut into small florets
  • 1/2 cup onion, finely diced
  • 3 cloves garlic, minced
  • 1 c shredded cheddar
  • 1 egg beaten
  • 2/3 c panko breadcrumbs
  • 1/2 t salt
  • 1/2 t pepper

Instructions

  1. Fill medium saucepan with water, add salt, bring to boil.
  2. Blanch broccoli for two minutes, make sure to press florets into the water while cooking.
  3. Drain and let cool.
  4. Heat a frypan to medium, add a splash of olive oil and onions. Cook until onions have caramelized. Turn off heat, add garlic mix to incorporate, then remove pan from burner. Let cool.
  5. Finely chop cooked broccoli florets
  6. Mix panko, salt and pepper in small bowl.
  7. Combine all ingredients in a medium mixing bowl.
  8. Refrigerate for 20 minutes.
  9. Preheat oven to 400¬įF.
  10. Line a baking sheet with parchment paper.
  11. Form the tots. Scoop out about a heaping tablespoon into your hand, compact the mixture while also forming a tot shape.
  12. Place onto baking sheet and space evenly.
  13. Bake for 9 minutes, flip and bake for 9 more minutes.
  14. Let cool slightly.
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Cool, Tasty, Tangy Tzatziki

Cool, Tasty, Tangy Tzatziki

posted in: Food, Sauces | 2 | This post may contain referral links. See privacy policy for more.

This tasty Greek condiment can be used as a delicious dip for veggies or a piece of pita. It can also be used as a condiment to your choice of meat. The base of this sauce is Greek yogurt, which is quite popular nowadays. You can use your favorite brand whether that may be Oikos, Fage or Greek Gods, just make sure it is plain instead of flavored.

We have tried making this with full fat and low fat yogurt and have not really noticed a difference in taste. Some Greek yogurts are really thick and some are thin. This consistency will impact the texture of your tzatziki. The kind we use, Greek Gods, is very thick and therefore the tzatziki is thick and we like it that way. If you want your sauce to be thinner, use a thinner yogurt.

This mix of cool, tangy yogurt, garlic, cucumber and dill goes great with Chicken Souvlaki, which we have previously posted our recipe. We recently grilled up some steaks and the tzatziki was great with it also.

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All the ingredients needed for the tasty tzatziki. When I was gathering up the ingredients, I accidentally grabbed dill seed instead of dried dill weed. Don’t make the same mistake! Luckily, I realized it before adding it to the mix it, the sauce would have been extra crunchy and not taste very good.¬†?

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Cut the cucumber in half, scrape out the seeds.

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Then shred the cucumber and squeeze well to remove extra liquid.

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Add in the remaining ingredients. If you can get fresh dill you can use 2 tablespoons finely diced instead of dried dill. We have tried both fresh and dried and both are very tasty, however we can’t always get fresh dill at our grocery stores.

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Mix and wait 4 hours.

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Tasty Tzatziki

Tasty Tzatziki

Ingredients

  • 1 large hothouse cucumber
  • 2 garlic cloves, finely minced
  • 2 cups plain Greek yogurt
  • 1 t dried dill
  • 1/4 c lemon juice
  • 2 T olive oil
  • 1/2 t ground pepper
  • 2 t Kosher salt

Instructions

  1. Scrape seeds from cucumber and then shred into a bowl.
  2. Take small handfuls of the shredded cucumber and squeeze out the liquid.
  3. In a medium container, mix pressed cucumber and all remaining ingredients.
  4. Cover and put into refrigerator to let flavors meld, at least four hours.
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Top-Notch Thai Pork Curry

Top-Notch Thai Pork Curry

posted in: Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Fall has come and flocks of children, from preschool to college, are returning to school. While we no longer go to school, it still holds a special place in our hearts.

Top Notch Thai Pork Curry Twitter

Some of the most interesting people we’ve ever met were in college. There is one person in particular who stands out as the most¬†interesting. Hailing from Thailand, he was also a big time foodie. When we would hang out with him, we would always go to different Asian restaurants around town.

He introduced us to PhŠĽü (the delicious Vietnamese soup), octopus sushi, and¬†to the subject of this post: Thai curry. Growing up, we had Japanese curry, which our grandma used S&B Curry Powder, to make. Japanese curry and Thai curry are the same in that they result in a spicy stew, but they are also completely different dishes.

Thai curry uses a thick paste, containing a mix of herbs and spices. You can read more about the ingredients of Thai curry paste here. There are several kinds of pastes available to purchase. For this recipe, we used:

Maesri Thai Green Curry Paste

The other main component of Thai curry is coconut milk. Coconut milk has become a very popular ingredient as alternative to cow’s¬†milk. It is thick and slightly sweet. If you are interested in the different types of milks, BBC Good Food published a very thorough comparison. The addition of coconut milk to Thai curry gives the dish a thick, luscious¬†texture when compared to Japanese curry.

It is important to keep in mind that not all coconut milks are created equal. Some are thin and watery while others are thick and creamy. We have tried various brands and have found this one to be the best:

Chaokoh Coconut Milk

Cubed pork enters the pan… the beginning of a tasty journey.

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Lightly brown the pork.

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Chopped green bell peppers, onion, and carrot and their neighbor…

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…chopped potatoes!

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The veggies enter the pan with the pork, joining the quest for delicious curry.

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Adding the creamy dreamy coconut milk.

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The aforementioned curry paste is ready to join the party.

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This is about a third of the can. If you like more spice, you can add more.

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The final DELICIOUS result!

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Thai curry

Thai curry

Ingredients

  • 1 large green bell pepper
  • 3 medium onions
  • 3 medium carrots, peeled
  • 4 medium russet potatoes, peeled
  • 2 pounds pork chops, cut into half inch cubes
  • 2 13.5 ounce cans coconut milk
  • 1 cup chicken stock
  • 2 T curry paste
  • Salt and Pepper

Instructions

  1. Cut vegetables into similar size chunks.
  2. Heat large sauce pan or high sided fry pan to medium heat.
  3. Salt and pepper cubed pork.
  4. Add a little oil to the pan and add pork, cook until brown on both sides.
  5. Add vegetables, cook for about one minute.
  6. Add coconut milk, chicken stock and curry paste.
  7. Bring to boil and cook until vegetables are tender and pork is cooked.
  8. Salt and pepper to taste.
  9. Serve over steamed rice.
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What is your favorite type of curry?

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Glorious Ground Beef Tacos with Potato, Onion, and All the Hot Sauce!

Glorious Ground Beef Tacos with Potato, Onion, and All the Hot Sauce!

posted in: Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

We love Mexican food, that is a fact. We have previously shared our recipes for chicken tacos, fresh corn tortillas, and pico de gallo. Tacos are one of our favorite foods. Today we want to share our mom’s recipe for ground beef tacos.

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This is the recipe we had growing up. It is delicious and spicy. It starts out with the traditional base of ground beef but it also contains a non-traditional ingredient: diced potatoes.

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The potatoes are an absolutely genius addition to tacos. The potatoes help cut some of the fat but they also absorb the spices and you end up with moist, spicy ground beef tacos.

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We use two types of salsa in our recipe, Herdez Medium Salsa¬†(pictured above ‚¨ÜÔłŹ) and La Victoria Taco Sauce¬†(pictured below¬†‚¨áÔłŹ). Herdez brings the spice and the La Victoria acts as a thickening agent.

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Since we live in the southwest, our local supermarkets carry all kinds of picante sauces and salsas. We recently discovered two new sauces that go well with these tacos.

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The first is Valentina Salsa Picante. The second is Tapatio Salsa Picante. Now both of these sauces have ‚ÄúSalsa Picante‚ÄĚ in their name but that’s nearly all they have in common.

Valentina is a thick sauce that we would rate as being of medium spiciness. It is not too vinegary and has some additional spices that tickle your tongue, perhaps oregano. Tapatio has more of a Tabasco consistency. When splashed on the tacos, it adds a lovely smokey flavor. Tapatio is definitely the spicier of the two.

Glorious Ground Beef Tacos with Potato and Onion

Glorious Ground Beef Tacos with Potato and Onion

Ingredients

  • 2 T olive oil
  • 2 cups diced potatoes
  • 2 cups diced onion
  • 3 pounds freshly ground beef
  • 1 16oz jar Herdez medium salsa
  • 1/4 cup La Victoria Taco Sauce
  • Salt and Pepper
  • Toppings: Shredded lettuce, shredded cheese, diced tomato, salsa

Instructions

  1. Heat a large fry pan to medium heat.
  2. Add oil, potatoes and onion and cook until potatoes brown.
  3. Add ground beef, cook until browned.
  4. Drain the rendered fat.
  5. Add salsa and taco sauce.
  6. Season with salt and pepper to taste.
  7. Let cook for half an hour.
  8. Top with your favorite toppings (see ingredients above).
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Luscious Bacon-Wrapped Steak Fit for a Queen

Luscious Bacon-Wrapped Steak Fit for a Queen

posted in: Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Bacon-Wrapped Steak is a luxurious menu item that can be found at just about any steakhouse. The only problem is that you have to pay an arm and a leg to eat the meaty goodness. But have no fear, you can easily replicate the steakhouse experience at home and it is super easy to do.

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The first step is to pick out the perfect steak. Any type of steak will do, however, you do need to consider the circumference of the steak. When you cook the bacon, it will shorten. Therefore, you need to either pick steaks that are smaller than the length of cooked bacon or you will need to cut larger steaks down to size.

The next¬†step to achieving luscious bacon-wrapped steak¬†is to fire up the grill. Preheat to about 350¬įF. Lay the strips of bacon across the grate and par cook until¬†it is slightly brown.

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Wrap the cooled bacon around the steaks and use a toothpick to keep the bacon and steak together.

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Voil√°!

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Grill the steak to your desired doneness based on how thick the steak is. We prefer a medium rare steak that is still juicy and pink on the inside.

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Some people use the touch method to determine doneness, which you can see demonstrated here. If you have heat sensitive fingers, we would not recommend this method.

Our preferred method is using a timer. We have never had a problem with overcooking using this method. You can see a grilling time chart here.

Let your steaks rest for 5 minutes and then enjoy!

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Bacon-Wrapped Steak

Bacon-Wrapped Steak

Ingredients

  • Bacon
  • Steak
  • Olive oil
  • Salt and pepper

Instructions

  1. Preheat grill then reduce temperature to low, about 350¬įF
  2. Remove steaks from fridge about 15-20 minutes prior to grilling
  3. Rub with olive oil and season with salt and pepper
  4. Grill bacon slices until slightly brown but not crispy
  5. Let bacon cool slightly, still warm to touch
  6. Wrap bacon around the outside of the steaks
  7. Use a toothpick to hold the bacon and steak together
  8. Depending on how thick your steak is, grill to your desired doneness
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Buttery, Grilled Corn on the Cob

Buttery, Grilled Corn on the Cob

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

Since it is officially summer, it is also officially grilled corn season. Corn can be found at just about every grocery store now.

Our local Walmart just got renovated with a large grocery section and we found the best deal on corn there. 10 cents an ear! What an awesome find!

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We have found that the best way to pick the perfect ear is to peel down the leaves and silk to look at the top of the corn. You want to see that the kernels are mostly developed to the end of the cob and it hasn’t started to rot.

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When you get the corn home, it’s time to get your hands dirty. Shucking corn isn’t really a dirty process, it just takes some strength to pull the leaves and silk off.

Once the corn are clean, give them a quick wash to remove any leftover silk, then you are ready to prep them for the grill. Tear off about 12 inches of aluminum foil to wrap the corn in.

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Slather them up with butter, season generously with salt and pepper and wrap tightly.

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An alternate name for this recipe could be Butter with a Side of Corn. Yum!

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I prefer a folding method on the ends instead of twisting. Folding decreases the leakage of butter while cooking.

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This is the end result! Plump, juicy corn!

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You can eat it straight off the cob, like Mac prefers it, or cut off the cob, like Al prefers it.

 

Buttery, Grilled Corn on the Cob

Buttery, Grilled Corn on the Cob

Ingredients

  • Ears of corn
  • Softened butter
  • Salt
  • Pepper
  • Sheets of aluminum foil

Instructions

  1. Soften butter to room temperature.
  2. Preheat grill about 350-400¬įF.
  3. Place corn on aluminum foil.
  4. Generously spread butter all over the corn.
  5. Sprinkle with salt and pepper.
  6. Fold and seal the aluminum foil.
  7. Place on grill, set timer for four minutes.
  8. Turn a quarter turn and re-set timer for four minutes.
  9. Continue until you have turned the corn four times.
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Perfect Steak and Egg Breakfast Sandwich

Perfect Steak and Egg Breakfast Sandwich

posted in: Breakfast, Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

We came up with the recipe for this sandwich after a burning desire for a breakfast sandwich, like the kind from McDonald’s with a round puck egg. The only problem being, how do I make a round puck egg at home without any sort of ring mold? This was quite the conundrum until the lightning bolt hit. You could use a ring made of onion and a quick search of the interwebs revealed that lots of people do this.

This method works great if you have large onions on hand. If you do not, a bell pepper could also be used as your egg mold.

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Slice your onion so that you end up with a ring about 3/4 of an inch wide. It needs to be fairly wide to hold all of the egg, however the thickness of the ring will be determined by how big your onion is. I would guess-timate my onion was about 3.5 inches in diameter at it’s widest point. steak and egg breakfast sandwich 2

Eggs, cracked and ready for action!steak and egg breakfast sandwich 3

Once you pour your egg into the onion ring, patience is a virtue. At this point, you may want to load your English muffins into the toaster and begin toasting.steak and egg breakfast sandwich 4

You have to play a waiting game so as not to overcook the bottom but not have the top be too runny prior to flipping. You don’t want to end up with a rubbery egg puck. Once the top looks to be mostly set, give the eggs a quick flip. steak and egg breakfast sandwich 5

As you can see it wasn’t a perfectly, clean flip but the end product still had a slightly runny center and was not rubbery at all. steak and egg breakfast sandwich 6

Slice up your steak.steak and egg breakfast sandwich 7

Place steak on the bottom section of toasted English muffin.
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Top with egg. (You could remove the onion ring if you don’t like onion that much. We are onion fans, so we ate them!)steak and egg breakfast sandwich 9

We melted some cheese to the top English muffin half, which was a great touch. We used pepper jack, but cheddar would also be a solid choice and swiss could also be quite tasty.

 

Steak and Egg Breakfast Sandwich

Steak and Egg Breakfast Sandwich

Ingredients

  • Large Onion
  • Steak
  • Eggs
  • English muffins
  • Sliced cheese
  • Salt and pepper
  • Oil for your pan

Instructions

  1. Slice onion to form 3/4 inch rings
  2. Grill steak to your liking and let rest
  3. Toast english muffins
  4. Warm frying pan to medium heat and add some oil so the eggs don’t stick
  5. Place onion rings into pan to cook slightly
  6. Crack an egg into a small bowl and then pour the egg into the onion ring
  7. While waiting for the egg white to cook, add salt and pepper
  8. Flip and wait for the egg to completely cook
  9. Assemble the sandwich by placing slices of steak on the toasted english muffin
  10. Add cooked egg with onion ring and slice of cheese
  11. Finish off with other half of the english muffin
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Delicious Grilled Chicken Souvlaki, Grandparents, and Utah

Delicious Grilled Chicken Souvlaki, Grandparents, and Utah

posted in: Food, Main Dishes | 1 | This post may contain referral links. See privacy policy for more.

Today we will be making Grilled Chicken Souvlaki, one of our favorite recipes for chicken. We made this batch of chicken for our retired school counselor neighbor who is recovering from hip replacement surgery.greek chicken 1

She is one of our favorite neighbors and reminds us a lot of our grandma, who passed away four years ago on this day.

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Our grandparents spent the majority of their long lives in Utah, where they had a farm and a fruit stand. Earlier this week, we talked about Japanese Internment Camps during World War II. Well, our grandparents met after our grandma left Minidoka and took a job 200 miles southeast in our grandpa’s hometown in Utah.

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Our grandparents loved Greek food and you may ask: how did a pair of Japanese Americans who lived in Utah, before the foodie revolution, even know about good Greek food?

greek chicken 4The answer is that there is a large population of people of Greek descent who live in Utah. During the early 1900s, there was an influx of Greek immigrants to America and several ended up moving from West. Many came to Utah to work in the mines. You can read more about the Greeks in Utah here.

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Last year, we went on a road trip to Utah. While we were there, we went to a couple of amazing local fast food restaurants, Greek Souvlaki and Crown Burgers. They both had their version of chicken souvlaki on their menus. We tried it at both spots and after that we were hooked. When we got home, we began experimenting with different marinades until we got it just right.
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While we never made this chicken for our grandparents, it is definitely a recipe they would have loved. This chicken is tender, moist and full of flavor. We have also used this marinade with pork and is just as delicious.

Delicious Grilled Chicken Souvlaki

Delicious Grilled Chicken Souvlaki

Ingredients

  • 2 pounds of chicken, cut into 1 inch cubes
  • 1/3 to 1/2 cup lemon juice from about 3 lemons
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 T dried oregano
  • 2 t kosher salt
  • 1/2 t ground black pepper
  • 5 cloves minced, about a heaping tablespoon

Instructions

  1. Whisk all ingredients except for the chicken
  2. Place cubed chicken into a ziploc bag
  3. Pour marinade over the chicken
  4. Press all the air out of the bag
  5. Massage chicken so the marinade is between all the pieces
  6. Place bag into a bowl in case the bag leaks and refrigerate
  7. Marinate 20-24 hours, massaging the chicken twice
  8. Skewer chicken and grill until the internal temperature reaches 160¬įF
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Roasted Cauliflower and Gruyère Frittata

Roasted Cauliflower and Gruyère Frittata

posted in: Breakfast, Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Today’s frittata recipe uses the Roasted Cauliflower recipe¬†we posted on Thursday. This is the first frittata I’ve made that tastes almost as good as quiche. So fluffy and light! Perfection.

I like to think of frittatas as a slightly healthier version of quiche, especially if you only add vegetables. It is gluten free since there is no crust. Frittatas are also known for being a great way to use up leftovers. You can add all kinds of ingredients. Find the full recipe for this frittata at the bottom of this post.

First we have onions cooked in bacon fat, plus roasted cauliflower, smoked paprika and chopped garlic.

cauliflower frittata - 1 small

Next, the super yummy Gruyère.

Gruy√®re was one of the first “foodie” ingredients I ever used. I saw it on Food Network¬†in¬†an episode of¬†Tyler’s Ultimate. The recipe was¬†Chicken Cordon Bleu¬†and it was one of the most delicious things I have ever made. I have been in love with Gruy√®re ever since.
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Two keys to a great frittata are 1) use room temperature eggs and 2) do NOT over-mix the eggs. Over-mixing will introduce air into the eggs which will then cause the frittata to inflate in the oven and then deflate when it is taken out to cool. Your frittata will be tough and not very tasty. (Yes, this has happened to me.)
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Eggs, Gruyère, and heavy cream gently whisked.
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I love it when a frittata comes together!
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After 10 minutes in the oven: Voilà! FRITTATA!

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Time for a close up!
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Slice and serve the deliciousness!
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Roasted Cauliflower Gruyere Frittata

Roasted Cauliflower Gruyere Frittata

Ingredients

  • 8 eggs, room temperature
  • 1 head cauliflower, chopped and roasted
  • 1 small onion, diced
  • 2 cloves of garlic, chopped
  • 3 T bacon fat
  • Salt and pepper
  • 1/2 t smoked paprika
  • 1/3 cup heavy cream
  • 3 ounces shredded gruyere

Instructions

  1. Preheat oven to 350¬įF
  2. In a 10 inch cast iron skillet heat the bacon fat to brown the onions over medium heat
  3. Salt and pepper to taste
  4. Add roasted cauliflower to pan to warm
  5. Add chopped garlic until fragrant and smoked paprika
  6. Stir to mix
  7. Arrange ingredients evenly in the pan
  8. In a medium bowl whisk eggs, cream and gruyere.
  9. Do not whisk vigorously. Mix only until all ingredients are incorporated.
  10. Pour egg mix into skillet to evenly cover cauliflower. Let sit for one minute to set the bottom.
  11. Put pan into oven and bake for 10 minutes.
  12. Take out and enjoy!
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Perfect Pico de Gallo (Salsa Fresca) for Cinco de Mayo

Perfect Pico de Gallo (Salsa Fresca) for Cinco de Mayo

posted in: Food, Sauces | 1 | This post may contain referral links. See privacy policy for more.

tomato, onion, cumin, cilantro, lemon, garlic, salt, pepper, chili powder

Pico de Gallo translates literally to “rooster‚Äôs beak” in Spanish. It also goes by other names, such as¬†salsa fresca or yummy deliciousness. This recipe is very easy to follow and is just in time for Cinco de Mayo.

When I think about Pico de Gallo, I think firm tomatoes combined with a crunch of onion, a tang of citrus and a hit of salt. My mouth is now watering. That doesn’t mean that the other ingredients don’t matter, they do and they are essential to the overall flavor of the salsa.

A discussion about tomatoes, chiles, onions and lemon. The type and ripeness of tomatoes is a personal preference. I prefer Roma and I like them to be on the firm side.

Others prefer on the vine tomatoes that are very ripe and squishy and that is okay. Try out different types and ripeness levels to see what you like.

Most people put jalape√Īos or some other green chile into their pico. I put in chili powder. Again, this is a personal preference, partially to do with convenience.

I prefer white onion in my Pico de Gallo. Others prefer yellow or red onion. Once again, you can try out different kinds to see what your taste buds enjoy the most.

Why do I use lemon juice instead of lime juice?

I have tried making my Pico de Gallo with lime juice and I find it to be too harsh of an acidity but when I use lemon juice, my tastebuds want more and more which is a good thing. Maybe your tastebuds prefer lime juice to lemon juice, experiment and see what happens.

Try using this recipe in my Seven Layer Dip!

 

Ingredients

4 Roma tomatoes
Half a white onion
2 tablespoon chopped cilantro
1 clove chopped garlic
Juice from one lemon
1 teaspoon cumin
¬Ĺ teaspoon chili powder
1 teaspoon salt
1 teaspoon ground pepper

Instructions

Dice the tomatoes and place into a mixing bowl.
Add diced onion, garlic and cilantro.
Add the lemon juice, salt, ground pepper, chili powder and cumin. Mix well.
Refrigerate at least an hour. If I you can, letting it marinate until the next day yields an even better Pico de Gallo.

Pico de Gallo

Pico de Gallo

Ingredients

  • 4 Roma tomatoes
  • Half a white onion
  • 2 tablespoon chopped cilantro
  • 1 clove chopped garlic
  • Juice from one lemon
  • 1 teaspoon cumin
  • ¬Ĺ teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground pepper

Instructions

  1. Dice the tomatoes and place into a mixing bowl.
  2. Add diced onion, garlic and cilantro.
  3. Add the lemon juice, salt, ground pepper, chili powder and cumin. Mix well.
  4. Refrigerate at least an hour. If I you can, letting it marinate until the next day yields an even better Pico de Gallo.
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Super Simple Balsamic Vinaigrette

Super Simple Balsamic Vinaigrette

posted in: Food, Sauces | 0 | This post may contain referral links. See privacy policy for more.

This balsamic vinaigrette is my favorite salad dressing for spring mix.

According to Annette Heisch in her book, Oil and Vinegar, there are two types of balsamic: traditional and non-traditional.

Traditional is aged in barrels for at least 12 years and made from white Trebbiano grapes. Non-traditional is considerably more affordable, but quality can be sacrificed in the process. In fact, some products marketed as balsamic may actually just be dyed wine vinegar. Yikes!

For this recipe, I used Kirkland brand balsamic.

It states this on the label: “Certified by control Body authorized by Ministero delle Politiche Agricole Alimentari e Forestali.”

Seems legit.

There are only six ingredients for this recipe.

salad, dressing, oil, vinegar

Here is a quick video showing how I made the dressing:

The key to the dressing is using three parts oil to one part vinegar.

So if you need more dressing for a larger party (or to save for the next day), you can use 3/4 cup oil and 1/4 cup vinegar, increasing the other ingredients to your personal preference.

Instead of whisking, you can put all ingredients into a small glass container with a lid and shake vigorously.

salad, dressing, oil, vinegar

Yummy yummy balsamic!

salad, dressing, oil, vinegar

Super Simple Balsamic Vinaigrette

Super Simple Balsamic Vinaigrette

Ingredients

  • 1 tablespoon balsamic vinegar
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 large pinch brown sugar
  • 1 pinch salt
  • 1 pinch pepper

Instructions

  1. Whisk all ingredients together.
  2. Alternatively, combine in glass jar with lid and shake vigorously.
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salad, dressing, oil, vinegar

Thanks for stopping by!

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Rustic Beet Chips

Rustic Beet Chips

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

 beet chips

Rustic Beet Chips Recipe

Happy Thursday everyone!

 

Today is an exciting day because it is the day I uploaded my first YouTube video EVER!

 

It is a short video- less than two minutes and features a very simple recipe for Beet Chips.

 

 

Ingredients
1. Beets
2. Olive Oil
3. Salt
4. Pepper
5. Fresh Rosemary

 

Instructions
1. Peel and slice beets
2. Drizzle with olive oil and toss to coat
3. Bake at 350 degrees for 20 minutes
4. Flip the chips!
5. Bake another 20 minutes
6. Season with salt, pepper, and rosemary

Experiment with bakes times. Epicurious recommends 25-30, but I did 40 minutes (split 15, 10, 15).

 

Hope you enjoyed the video! Thank you for stopping by.

 

Happy Cooking!

 

-z.y.

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