Posted By Vicki McClure Davidson on December 7, 2012
?Onions and bacon cooking up just makes your kitchen smell so good. In fact, one day I?m going to come up with a room deodorizer that smells like bacon and onions. It?s a fabulous smell.?
~ Paula Deen
FOOD. GLORIOUS FOOD.
TGI Friday! Take a few minutes to cast away the stresses and demands and bustle of the holiday season and scroll through this week?s round-up of mouth-watering food photos and assorted recipes. Shoes off, relax, and enjoy.
When they?re available, recipes and recipe links will accompany select ?Fab Food Friday Fotos,? with a guarantee that at least one thrifty recipe will always be included.
?
Easy Barbecue Pulled Chicken Sandwiches | Photo credit: Emily Carlin, Flickr, Creative Commons, some rights reserved
You can almost smell the spicy barbecue aromas from photographer/cook Emily Carlin?s easy barbecue pulled chicken sandwiches ? the recipe is here at Back to the Cutting Board food blog.
Emily also shared these prep tips and background info:
Back when I lived in Florida, Brandon and I had a favorite barbecue restaurant nearby that we ate at regularly but when we moved to Charlottesville the nearest good barbecue was a 45-minute drive away. That?s when I started making this recipe so that we could still get our barbecue fix. Barbecue sounds like it could be time-consuming to make and in the past I have tried other recipes that took a lot longer which is why I love this recipe. You pretty much just throw everything into a pot with your favorite barbecue sauce and let it cook. It only takes 90 minutes in the oven or you can leave it in a slow cooker all afternoon.
Another important thing that makes this recipe stand out from others I?ve tried is that it uses chicken thighs. Generally, I?m not a huge fan of dark meat, but I have to admit that thighs work much better for barbecue than chicken breasts. They?re also quite a bit less expensive which is always a good thing. Since thighs have a bit more fat on them, they don?t dry out and after 90 minutes of slow cooking they are extremely moist and tender. You barely even have to put effort into shredding the chicken because it falls apart all by itself.
?
Vin Chaud (Hot Mulled Wine) | Photo credit: mimmyg, Flickr, Creative Commons, some rights reserved
?
Roasted Chickpeas | Photo credit: William Jones, Flickr, Creative Commons, some rights reserved
A new one on me ? have never thought about roasting chickpeas, but it sounds good. A novel, thrift-minded, and healthful snack for munching on during the Super Bowl or holiday parties. Photographer/cook William Jones provided the recipe link below:
Roasted chickpeas with nuts (pistachios and cashews). Two kinds, sweet & spicy and savory. From www.thefoodspot.com.
?
Baby Spinach & Shrimp Salad | Photo credit: ~W~, Flickr, Creative Commons, some rights reserved
?
Homemade Suet Cakes | Photo credit: Chiot?s Run, Flickr, Creative Commons, some rights reserved
Suet cakes ? I?ve never had them before, but I?m intrigued. Photographer/cook Chiot?s Run provided the recipe link and this information:
Make Your Own Healthy Suet Cakes
I?ve been wanting to make suet cakes for the longest time but I had trouble finding suet for them. Finally I broke down and bought a 5 gallon pail of pastured beef tallow from US Wellness Meats (I know 5 gallon is a lot). We?ll be using some of this in our cooking, and some of it will be added to the homemade pet food. It will also be used to make suet cakes for our little feathered friends. We love providing suet because we get a lot of woodpeckers at our feeder by having it. A lot of other birds love it as well and it provides a good source of fat and energy for them during the cold winter months.
?
Homemade Crepes, with Jam-Banana & Nutella-Banana Fillings | Photo credit: Caroline Hadilaksono, Flickr, Creative Commons, some rights reserved
?
Fresh Roasted Tomatillo Salsa Verde | Photo credit: Emily Barney, Flickr, Creative Commons, some rights reserved
Recipe for this fresh tomatillo salsa verde is posted at photographer/cook Emily Barney?s food blog The Kitchen Tourist.
Tomatillos, also known as husk tomato, jamberry, husk cherry, or Mexican tomato, are popular in southwestern states and Mexico, but are not as well known elsewhere. I wrote this about them in a previous post:
Tomatillos (pronounced toe-mah-tee-yohs) are not a green variety of tomato, although both are in the nightshade family. While they somewhat resemble tomatoes and work well with tomatoes, that?s where the similarity ends. This solid fruit, which tastes almost lemony, is also called ?tomate verde? in Mexico (translation: ?green tomato?) and they are a popular staple in many Mexican dishes. When buying them, choose small tomatillos. They?re sweeter than the larger, golf-ball-size fruits. To prepare, peel off the outer brown husk and discard (it?s not edible ? also, when selecting at the store, avoid those tomatillos with husks that are overly wrinkled, as they are not as fresh). Keep the husks on until you?re ready to use the tomatillos, as they keep the fruits fresh longer and protected from bruising. Rinse the tomatillo a bit under cool water (the fruit has a somewhat sticky coating that is easily washed off) and then begin preparing.
These are such an easy fruit to work with, with little clean-up mess. You can either add a few chopped, raw ones to salsas, or cook them by roasting, blanching, parboiling, saut?ing, or frying.
?
Gingerbread Snowflake Cookies | Photo credit: Nikita, Flickr, Creative Commons, some rights reserved
?
Chargrilled Pesto Chicken with Tabouleh | Photo credit: ozfoodie, Flickr, Creative Commons, some rights reserved
About this chargrilled pesto chicken with tabouleh dish, photographer/cook ozfoodie wrote, ?Another yummy and refreshing summer meal from the CSIRO Total Wellbeing Diet (Book 2).?
Tabouleh is a popular Middle Eastern salad that is comprised of many vegetables, olive oil, and spices.
?
Cherry Picking, Leona Valley, California | Photo credit: tkksummers, Flickr, Creative Commons, some rights reserved
?
Jambalaya Casserole | Photo credit: Bacon and Tofu, Flickr, Creative Commons, some rights reserved
Love jambalaya! Background info from photographer/cook Bacon and Tofu:
Jambalaya Casserole
This jambalaya took a lot longer to prepare than our normal ?rice cooker jambalaya? but I think I like the results a lot better. Must be some magic in the kidney beans or the spice mix used because otherwise the ingredients are the same between the two recipes.
Recipe from the wonderful ?1000 Vegan Recipes? by Robin Robertson.
?
Tostadas Lunch | Photo credit: Food Fanatic, Flickr, Creative Commons, some rights reserved
?
Blueberry Lemon Crumbles | Photo credit: Stef Noble, Flickr, Creative Commons, some rights reserved
Photographer/cook Stef Noble used this Epicurious recipe for her tasty blueberry lemon crumbles:
Blueberry Lemon Crumbles
These small muffin-shaped cookies deliver a brown-sugar-infused crunch, followed by an intensely fruity burst of blueberries and lemon.
* 1 cup sliced almonds with skins
* 1-3/4 cups all-purpose flour
* 1/2 cup granulated sugar
* 1/2 cup packed light brown sugar
* 2 teaspoons finely grated fresh lemon zest
* 1/2 teaspoon cinnamon
* 1/2 teaspoon salt
* 1-1/2 sticks (3/4 cup) unsalted butter, softened
* 2 large egg yolks
* 1 teaspoon vanilla
* 2 teaspoons fresh lemon juice
* 1/3 cup dried blueberries
* 1/2 cup blueberry preservesSpecial equipment: a nonstick mini-muffin pan with 24 (1/8-cup) cups (or 2 pans with 12 cups each)
Put oven rack in middle position and preheat oven to 375?F.
Toast almonds in 1 layer in a shallow baking pan, stirring once, until golden, 3 to 5 minutes. Cool completely in pan on a rack. Leave oven on.
Pulse flour, sugars, 1 teaspoon zest, cinnamon, and salt in a food processor until combined, then add butter and pulse until mixture resembles a coarse meal. Add yolks and vanilla and process until mixture begins to come together in clumps.
Transfer 1-1/3 cups packed dough to a bowl and stir in almonds (some almonds will break) for almond crumble topping. Gather remaining dough into a ball.
(Stef?s note: You don?t need quite this much for the topping? Maybe only 1 cup?)
Generously butter bottom, sides, and top of muffin pan. Press 1 tablespoon dough into bottom and up side of each muffin cup. Chill until dough is firm, about 15 minutes.
Stir remaining teaspoon zest, lemon juice (2 teaspoons), and dried blueberries into preserves in a small bowl. Spoon a rounded 1/2 teaspoon preserves mixture onto dough in each muffin cup. Crumble 1 rounded teaspoon almond topping evenly into each cup.
Bake until topping is deep golden brown and filling is bubbling, about 20 to 25 minutes. Cool completely in muffin pan on a rack. Loosen edges of crumbles carefully with a small offset spatula or sharp knife, then carefully remove from pan.
Cook?s note: Crumbles keep in an airtight container at room temperature 1 week.
Makes 24 cookies.
Gourmet, December 2005
?
Vintage Neon Sign, Olympic Restaurant, Lake Geneva, Wisconsin | Photo credit: Pahz, Flickr, Creative Commons, some rights reserved
?
Dinner of Black Egg, Tofu, & Rice | Photo credit: *Florian, Flickr, Creative Commons, some rights reserved
?
Sweet Baked Broccoli | Photo credit: sweetbeetandgreenbean (aka Jacqueline), Flickr, Creative Commons, some rights reserved
Photographer/cook/webmistress Jacqueline wrote this about her awesome baked broccoli dish:
When I posted about baked broccoli here before, I guaranteed that baking is the best way to cook broccoli. It yields soft, tender stems and crunchy, flavorful florets. And they are easy to toss in some olive oil and a few seasonings before roasting for less than a half an hour. Even better than the curry powder L flavored it with before, is a little agave, spices and sesame seeds.
This sweet and savory broccoli recipe has quickly become a favorite of mine, I?ve made it 3 times in the past week! It was even approved as delicious by my roommate, a self-proclaimed broccoli hater. So give it a go, I?m sure you?ll love it!
The recipe is posted here at SweetBeetAndGreenBean food blog.
?
Angus Scotch Fillet, @ The Windsor, Perth, Australia | Photo credit: Youssef Abdelaal, Flickr, Creative Commons, some rights reserved
?
Homemade Spaghetti Sauce with Diced Mushrooms | Photo credit: wEnDaLicious, Flickr, Creative Commons, some rights reserved
Photographer/cook wEnDaLicious provided the spaghetti sauce recipe link and personal notes:
Spaghetti Sauce
Recipe here at AllRecipes.
Notes:
- Making your own spaghetti sauce tastes sooo much better than anything in a jar! I just put the extra sauce in small serving containers and freeze ?em till I?m in the mood for more.- Added diced mushrooms
?
Radish Leaf Pesto | Photo credit: haleysuzanne, Flickr, Creative Commons, some rights reserved
Photographer/cook haleysuzanne posted her recipe for her unusual radish leaf pesto with flavorful garlic scapes here at Appoggiatura.
?
Escargots | Photo credit: Misti_8312, Flickr, Creative Commons, some rights reserved
?
Fresh Okra, Farmers? Market in Jackson, Mississippi | Photo credit: NatalieMaynor, Flickr, Creative Commons, some rights reserved
?
Creamy Roasted Sprouts & Pasta | Photo credit: lablascovegmenu, Flickr, Creative Commons, some rights reserved
Lablascovegmenu?s hearty, creamy roasted Brussels sprouts and pasta recipe is available here.
?
At My Desk: Tea & Biscuits with Mixed-matched Teacup & Saucer | Photo credit: one2c900d, Flickr, Creative Commons, some rights reserved
?
Homemade Mac & Cheese with Bacon | Photo credit: Andy Castro, Flickr, Creative Commons, some rights reserved
As I?ve written before, macaroni and cheese is one of my all-time favorite comfort foods. Adding bacon to it only increases the heavenly pleasure. Recipe link provided by photographer/cook Andy Castro:
Homemade macaroni and cheese using ?Ultimate Mac ?N Cheese? recipe from Food Network?s Tyler Florence.
?
Thai Sweet Chili Sauce | Photo credit: olgucz, Flickr, Creative Commons, some rights reserved
?
Waffles | Photo credit: Scott SM, Flickr, Creative Commons, some rights reserved
Photographer/cook Scott SM wrote, ?Letting the batter rise overnight makes really fluffy waffles.?
?
Salmon Heads for Soup-Making | Photo credit: Arlette, Flickr, Creative Commons, some rights reserved
?
Georgian Sulguni Cheese, Russian Market in Seattle, Washington | Photo credit: Leslie Seaton, Flickr, Creative Commons, some rights reserved
Photographer Leslie Seaton provided this information about sulguni, a Georgian pickled cheese:
Here?s Wikipedia?s description of this Georgian cheese: ?Pickled Georgian cheese from the Samegrelo region. It has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency; these attributes are the result of the process used, as is the source of its moniker ?pickle cheese.? Its color ranges from white to pale yellow. While the smell is not universally appealing, the flavor is rewarding. Suluguni is often deep-fried, which helps mask the odor. It is often served in wedges.?
?
Fried Chicken Sushi Bento | Photo credit: gamene, Flickr, Creative Commons, some rights reserved
How-to bento info posted at photographer/cook gamene?s terrific blog Bento Zen.
?
Asparagus Ragout | Photo credit: Johann C. Rocholl, Flickr, Creative Commons, some rights reserved
?
Easy Vanilla Fig Bars (gluten-free) | Photo credit: Elana?s Pantry, Flickr, Creative Commons, some rights reserved
Photographer/cook/webmistress Elana provided the recipe link and wrote this about her gluten-free vanilla fig bars:
Easy Vanilla Fig Bars made with dried figs, shredded coconut and almonds ?gluten free, Paleo, Primal, delicious.
I?ve been working on various power bar recipes lately as I need some easy to pack snacks for an upcoming adventure. My husband and I are planning on climbing a 14?er (that would be a 14,000 foot mountain) this summer and of course I want to make sure we have the proper nourishment. These bars will work well for the two of us given our constitutions.
Like all of my recipes, I tested this one many times before posting it here. During one of my test batches the mixture was so thick that the food processor could not spin it further. When this happened, I pulled the mixture out of the food processor and finished working it together with my hands before placing it in the pan. In the event that this happens to you, feel free to use this little trick.
Finally, if you are wanting to reproduce my exact results, use blanched slivered almonds. The key really is the blanched more than the slivered. Recently, I have been purchasing my blanched slivered almonds at the Whole Foods here in Boulder. You can use almonds that are not blanched and you will get more fiber, however, I found the flavor profile was not as good when I made them this way.
?
Homemade Seville Orange Marmalade ? Sunshine in a Jar! | Photo credit: pia+alfeinar, Flickr, Creative Commons, some rights reserved
?
Roasting Eggplants | Photo credit: karenandbrademerson, Flickr, Creative Commons, some rights reserved
?
Peanut Butter Choco-Chip Cookies | Photo credit: posixeleni, Flickr, Creative Commons, some rights reserved
From photographer/cook posixeleni:
Peanut Butter Choco-Chip Cookies
These babies are vegan and were adapted from this recipe.
?
Stuffed Zucchini | Photo credit: Pat Kight, Flickr, Creative Commons, some rights reserved
Brief description from photographer/cook Pat Kight:
Stuffed Zucchini
8-ball zucchini stuffed with a mixture of Italian sausage, mushrooms, breadcrumbs, onions, garlic, and herbs, and topped with a little Parmesan.
?
Peppermint Pinwheels | Photo credit: Heather F, Flickr, Creative Commons, some rights reserved
?
Caramel Corn | Photo credit: Ruthie Hansen, Flickr, Creative Commons, some rights reserved
Homemade caramel corn is tastier and fresher than the store-bought kind ? perfect for snacking any time of year, but especially during the winter holiday season. Photographer/cook Ruthie Hansen provided the recipe:
Caramel Corn Recipe
Warning: This caramel corn is extremely addictive. It?s crunchy and light and sweet and buttery and salty and basically the most delicious thing I?ve ever put in my mouth.
The recipe comes from Orangette?s fabulous, fabulous blog. I will reproduce it here with my own suggestions and notes.
First pop 10 cups of popcorn. You can use one package of microwave popcorn, or if like me you don?t own a microwave (or just prefer to pop your own popcorn the old fashioned way), pop about 1/3 cup of kernels in 3 T of olive oil in a heavy saucepan over high heat. Keep the lid on the pan, and shake vigorously and continuously until most of the kernels have popped.
Spray a large bowl with cooking spray, then pour in the popcorn and lightly salt it. (Optional: Add 1 c. of peanuts). Carefully pick out any unpopped kernels? you don?t want anyone to break a tooth!
Preheat the oven to 250 deg F.
In another saucepan, combine:
* 1 c. brown sugar
* 1/4 c. light corn syrup
* 6 T. butter
* 1/4 tsp saltCrank up the heat and cook, whisking continuously, until the mixture reaches 250 on a candy thermometer (5-10 minutes).
Turn off the heat and stir in:
* 2 tsp vanilla extract
* 1/2 tsp baking sodaPour the molten caramel over the popcorn and stir as quickly and as thoroughly as you can.
Turn the whole sticky mess out onto a rimmed baking sheet that you?ve lined with parchment paper, spread the popcorn out as best you can, and pop it in a 250 degree oven for 60 minutes. Every 15 or 20 minutes, stir the popcorn and turn it with a spatula. The caramel will liquefy again in the oven, which makes it a little easier to stir the caramel corn and coat each and every delicious little kernel.
After an hour, take the caramel corn out of the oven and let it cool. Break up any clumps, and store in an airtight container. Supposedly it will last five days this way, but trust me, it will be gone in a flash. Enjoy!
Tips:
-Assemble all of your ingredients and tools before you start cooking. Make sure you have the vanilla and baking soda ready to measure into the molten caramel immediately when it reaches 250 degrees F.-Line the baking pan with parchment paper before the madness begins. Also, have a heat-proof spatula or two at hand, things can get a little, well, sticky.
-Use a bigger bowl than you think you need ? you want to be able to stir the caramel vigorously into the popcorn without flinging too many blisteringly hot kernels across the room.
?
Three Types of Lettuce Growing on My Back Porch, Waiting to Be Transplanted into Window Boxes | Photo credit: Jin Aili, Flickr, Creative Commons, some rights reserved
These young lettuces are being homegrown as part of the Osgood Community Garden in Somerville, Massachusetts ? photographer/gardener Jin Aili identified the lettuces (top to bottom) as romaine, red butterworth, and salad bowl.
?
Prosciutto, Swiss, & Shallot Pizza | Photo credit: esimpraim, Flickr, Creative Commons, some rights reserved
Oh, yummy frugality! The price for one pizza from a pizza joint has skyrocketed, and you can quickly make your own at home much more cheaply. Kids love helping, too. Photographer/cook esimpraim her provided the recipe link for her easy, homemade prosciutto, Swiss cheese, and shallot pizza, posted on her food blog Dishing Up Delights, and wrote this:
My free time has become precious and when I have it, I want to do nothing except watch TV and eat pizza? so that?s what I did last weekend? sort of. I always make and freeze extra pizza dough to have in case a craving strikes. There are so many ways to top a pizza, but I loved the simplicity of this. I am not big on the deli ham called for in the original recipe so I used prosciutto. This is such a simple recipe, it?s hard to believe how tasty it is, but trust me. I couldn?t get enough. In fact, since I only made half of the recipe below, I have enough of the ingredients to make it again this weekend?and maybe I will.
The recipe is adapted from one posted at Real Simple.
?
Corn, Beautiful Corn | Photo credit: cammy-claudia, Flickr, Creative Commons, some rights reserved
Such an exquisite photo? photographer cammy-claudia wrote this:
Isn?t it amazing that a simple ear of corn can be a thing of beauty? I was husking corn on the porch today, and in the sunlight each ear seemed to glow. I wish I could have better captured how iridescent each kernel was, like nuggets of gold and pearls. The wonders of creation never cease to amaze me.
?
Vintage Morton Salt Ad, ?Three Bear Sizes,? November 1955 Housekeeping Magazine (click to enlarge) | Photo credit: alsis35, Flickr, Creative Commons, some rights reserved
Whimsical vintage food ad for Morton Salt in 1955, featuring The Three Bears and three different salt sizes. Click the image to enlarge to read the text. Photographer alsis35 wrote:
Morton Salt Ad, 1955
Salt on porridge?
[shrug] Who am I to judge?
(Wish I knew the artist?s name, though.)
From the November issue of Household magazine.
?
Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.
************************
Past three months of Fab Food Friday Fotos posts:
Slow Cooker Beef Stew, Turkey Hash, Pandowdy, Baked Chicken-Pork Meatballs, Hot & Sour Soup, GF Breakfast Bars, Tuna-Potato Cakes, Miso-Glazed Chicken, Cheesy Hash Brown Pizza, Beef Ribs, More Cheap Recipes
Rhubarb Compote with Greek Yoghurt, DIY Sonic Chicken Sandwich, Fried Garlic Rice, Roasted Veggie Enchiladas, Waldorf Salad, Mexican-Style Ham Fritatta, Onion Pizza, Udon Noodle Soup, Thai Beef Rolls, More Frugal Recipes>/a>
Baba Ghanoush, Queen of Potatoes, Panzanella, Candy Corn Cookies, Pot Roast, Pi?a Colada Smoothies, His & Her Bentos, Pollo Limonella, Acorn Squash & Cashew Nut Dressing, Lemon Cake, More Recipes
Cioppino, Chipotle Chicken Tacos, Horseradish, Chili, & Smoked Trout Pasta, Royal Cherry Cheese Cake, Spiral Pasta with Mushrooms, GF Sausage Balls, Eggs on Baby Spinach with Peas & Brie, Butterscotch Blondies, More Thrifty Recipes
Deliciously Creepy Halloween Food & Thrifty Recipes Galore, Plus a Hat Tip to Foods of New Orleans
Pumpkin Coconut Milk Panna Cotta, Chicken Paprikash, Shaved Asparagus Salad, Vegan Tostada, Malted Milk Chocolate Chip Cookies, Lemon Walnut Pesto, Popcorn Cupcakes, Cous Cous & Veggies, More Recipes
Broccoli & Pecan Sauce, Bang Bang Chicken, Mocha Mousse, Black-Eyed Peas & Ham, Cheese Biscuits, Italian-Style J?cama-Cucumber Salad, Soups, Apple Cranberry Muffins, Red Curry Shrimp & Pineapple, & More Frugal Recipes
Green Zebra Gazpacho, Rice Pudding & Rhubarb, Crackly Fudgey Brownies, Gluten-Free Perfect Roasted Chicken, Soups & Salads, Cheesy Spinach Potatoes, GF Chocolate Strawberry Torte, Chile Rellenos, & More Thrifty Recipes
Sunday Chuck Roast, Chilaquiles Casserole, Asian Lentil Rice Wrap, Chocolate Streusel Banana Coffee Cake, Zucchini Gratin, Gluten-Free Walnut Apple Cake, Bacon & Leek Risotto, Mac & Cheese Nacho Bake, More Thrifty Recipes
Polish Zurek, Raw Okra Salad, Mini Chocolate Cupcakes, Steak with Cilantro Sauce, Gluten-Free Sesame Chicken, Corn & Seafood Jambalaya, Lebanese Lamb Stew, Tuna Croquettes, Collard Greens & Bacon, & More Frugal Recipes
Date Nut Cookies, Sausage Hash, Baked Sea Bass, Matryoshka Bento, Wakey Wakey Breakfast Muffins, Stir Fry Ox Heart, Green Bean, Mushroom, & Hazelnut Salad, Vegan Onion Soup, Quiche, Triple Chocolate Banana Ice Cream, Lebanese Roasted Eggplant, & More Cheap Recipes
amazing race maya angelou mary kay ash tiny houses bon iver joan of arc tony robbins
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.