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Aaaaaaah Shala My Lickem

http://www.youtube.com/watch?v=7r_1Q3_LlTk

Roast Mutton and Yorkshire Pudding 1737

Uploaded on Dec 22, 2011

The Hairy Bikers continue their search for the Best Of British with a visit to food historian Ivan Day who reveals an earlier incarnation of one of the UK's national dishes.

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http://allrecipes.com/Recipe/Buffalo-Chicken-Dip/

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See how to make this recipe!

• READY IN 45 mins

Buffalo Chicken Dip

Read Reviews (2749)

4K+

"This tangy, creamy dip tastes just like Buffalo chicken wings. It's best served hot with crackers and celery sticks. Everyone loves the results!" — NUNPUNCH 

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Original recipe makes 5 cups Change Servings

• 2 (10 ounce) cans chunk chicken, drained
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce (such as Frank's Red Hot®)

• 1 1/2 cups shredded Cheddar cheese
•  
• 1 bunch celery, cleaned and cut into 4 inch pieces
• 1 (8 ounce) box chicken-flavored crackers

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Directions

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Mint pesto

h/t KM


This is her recipe:

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 Mint pesto

At least that's what I'm calling it.

I had some pan-fried salmon (olive oil and garlic) I wanted to snazz up a little. My peppermint is coming up all over in my garden, and I had some pistachio nuts. I put mint leaves, pistachio nuts, olive oil (always Extra Virgin at minimum), fresh garlic, and whole green peppercorns in my food processor. Spun it to a course texture. Amazing results. It was great on both hot salmon fillets and cold.

b'teavon, cali orexi, guten appetit, bon appetit, and so on and so forth-

How To Cook Fluffy, Tasty Quinoa

http://www.thekitchn.com/how-to-cook-quinoa-63344

How To Cook Fluffy, Tasty QuinoaCOOKING LESSONS FROM THE KITCHN

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How to cook fluffy, tasty quinoa. You can use any kind of quinoa (white - also sold as golden - red, or black). Use water to cook it or, as I do here, chicken broth.

Quinoa has come a long way in the last few years. From health stores to the mainstream, its high protein content and delicate texture have made it a popular substitute for starchier pasta and rice. Several of us here at The Kitchn like to make a big pot of quinoa on the weekends and eat it throughout the week with curry, grilled vegetables, or braised meat. It's one of the most delicious, fast-cooking lunch staples we know (not to mention healthy). Here's how to cook great quinoa — not mushy, not bitter — but delicate and perfectly fluffy.

Cultivated in the Andes for over 5,000 years, quinoa has been called the "mother grain" and "the gold of the Incas." (It's technically not a grain but a seed, but it is used in virtually the same ways as other whole grains.) Today, the popularity of quinoa (pronounced KEEN-wah) is growing steadily as people discover its pleasant nutty taste and superfood qualities. As a complete protein source also high in iron, magnesium, and fiber, quinoa is not only one of our healthiest pantry staples, but also one that's incredibly easy and quick to cook.

We've read that there are 1,800(!) varieties of quinoa, but just three main types are found in markets here: the most common white variety, as well as a red one and a black one.

Here is our standard method for cooking any of these.

Basic Quinoa Facts

How much cooked quinoa does 1 cup dry quinoa yield?
1 cup dry quinoa yields about 3 cups cooked quinoa.

How much liquid do I need to cook quinoa?
To cook 1 cup quinoa, you need about 2 cups liquid.

How long does it take to cook quinoa?
1 cup quinoa will cook in about 20 minutes.

How do I make quinoa less bitter?
Nearly, if not all, of the natural bitterness of quinoa's outer coating can be removed by a vigorous rinsing in a mesh strainer.

How do I make better-tasting quinoa?
Quinoa is really excellent when cooked in vegetable or chicken broth. Also, add about 1/4 teaspoon salt to each cup dried quinoa when cooking. Try adding other spices aromatics during cooking as well: A clove of smashed garlic, a sprig of fresh rosemary, a dash of black pepper.

Can I use my rice cooker to make quinoa?
Yes! Just use the 2:1 liquid to quinoa ratio and follow the instructions on your rice cooker.

How To Cook Quinoa

What You Need

Ingredients

1 cup quinoa (any variety — white or golden, red, or black)
Olive oil (optional)
2 cups liquid, such as broth or water
1/4 teaspoon salt (optional)

Tools

Fine mesh strainer
2-quart saucepan with lid
Spoon

Instructions

1. Measure quinoa and liquid. Measure out 1 cup quinoa and 2 cups liquid.

2. Rinse the quinoa. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.

Why rinse quinoa? Rinsing removes quinoa's natural coating, called saponin, which can make it taste bitter or soapy. Although boxed quinoa is often pre-rinsed, it doesn't hurt to give the seeds an additional rinse at home. Some cookbooks suggest soaking the quinoa but, in our experience, this is unnecessary.

3. Dry and toast quinoa in saucepan. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.

4. Add liquid and bring to a boil. Stir in the liquid and the salt (if using) and bring to a rolling boil.

5. Lower heat and cook covered for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.

6. Let stand covered for 5 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.

7. Fluff and eat! After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and serve. (You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.)

Additional Notes:
• One cup of dried quinoa yields about 3 cups cooked.
• Some people like to add olive oil, butter, salt, or pepper. Cooked quinoa can also be used as the basis for pilafs, salads, breakfast porridges, and more.

Delicious Recipes with Quinoa

• Black Bean and Heirloom Tomato Quinoa with Lemon Dressing
• Grilled Halloumi and Quinoa Salad
• Spring Quinoa with Chickpeas, Asparagus, and Fresh Peas
• Sweet and Crunchy Quinoa Salad
• Black Bean, Sweet Potato and Quinoa Chili
• 3-Egg Omelet with Quinoa, Sun-Dried Tomatoes, Spinach, and Goat Cheese
• Quinoa Tabbouleh

http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-36891

How to Cook Moist & Tender Chicken Breasts Every Time

A foolproof method for cooking chicken breasts.

Boneless skinless chicken breasts (aka BSCBs) — is there anything more boring? They are all too often served dry, chewy and tasteless. I usuall avoid now BSCBs in favor of more succulent boneless, skinless thighs. I do have one method, however, that makes unfailingly juicy and tender boneless skinless chicken breasts. Need some chicken for a salad, or to top some pasta? This is the method. It takes some trust, but believe me — it works flawlessly every single time.

This method takes trust; you can't check them or really watch them cooking. But I promise that if you follow this method exactly you won't be disappointed. I learned it from the old Joy of Cooking, which gives this method its special label: Cockaigne, reserved for only their personal favorite and best recipes.

I usually do this with about 1 pound of chicken breasts at a time. It gives me enough chicken for a few days of salads and lunches.

What You Need

Ingredients

1 to 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
1/4 cup flour
1 teaspoon freshly chopped herbs (optional)
Olive oil
1/2 tablespoon butter

Equipment

10-inch sauté pan with lid

Instructions

1. Pound the chicken breasts to an even thickness with the handle or flat of a knife.

2. Lightly salt and pepper the chicken breasts.

3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.

4. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.

5. Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.

6. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.

7. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.

8. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.

9. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren't dried out in the least. Doublecheck them to make sure there is no pink in the middle. Slice and eat.

Oregano: Mediterranean and Mexican

http://www.thekitchn.com/whats-the-difference-mediterra-93923

Oregano: Mediterranean and Mexican
WHAT'S THE DIFFERENCE?

When a friend brought us a jar of intensely fragrant oregano from travels to Portugal, we became curious about the different varieties of this herb. What's the distinction between Greek, Italian, Turkish, and Mexican oregano? Do you know which kind you have in your spice cupboard or herb garden?

Oregano is generally classified in two categories: Mediterranean and Mexican. Despite the shared name and similar flavors, these are two completely different species.

• Mediterranean oregano: A member of the mint family, Mediterranean oregano grows throughout the region, from Greece to Italy, Spain, Turkey, Egypt, and Morocco. It's also known as wild marjoram. Oregano from these areas is robust in flavor, though different varieties may be more bitter, sweet, or peppery than others. Greek oregano tends to be the most savory and earthy, while Italian is milder and Turkish is more pungent. Used fresh or dry, Mediterranean oregano is the choice for dishes from this region, tomato sauces, pizzas, grilled meats, and other dishes with strong flavors.

• Mexican oregano: Mexican oregano is a relative of lemon verbena. Native to Mexico, it also grows in Central and South America and is sometimes referred to as Puerto Rican oregano. Although this herb shares the basic pungent flavor of Mediterranean oregano, it also has notes of citrus and mild licorice. Used fresh or dry, Mexican oregano pairs well with chile peppers, cumin, and paprika. Add it to Latin American dishes, Tex-Mex chili, and salsa.

In all cases, it is really worth it to grow your own varieties or seek out good quality dried oregano. As we learned when we tasted the oregano our friend found on his travels, an herb that sometimes seems rather common and mundane can actually be quite complex and extraordinary!

http://allrecipes.com/Recipe/Sausage-Egg-Muffins/

10 Photos

• READY IN 40 mins

Sausage Egg Muffins

Read Reviews (67)

546

"This is a quick and easy morning or afternoon snack. I use the regular size muffin pans but fill them enough 1/3 full, but may adjust the amount of filling to suit your taste." — SMILEYBLAKE 

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Original recipe makes 1 dozen Change Servings

• 1/2 pound ground pork sausage
• 12 eggs, beaten
• 1/2 (4 ounce) can chopped green chile peppers, drained

• 1 small onion, chopped
• 1 teaspoon garlic powder
• salt and pepper to taste

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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
3. In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
4. Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.