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Weekly Links

Weekly Links

Weekly Links

   Bonny Camp Market. Lagos, Nigeria

Bonny Camp Market. Lagos, Nigeria

I am on my way back to Texas as I type this - I think this is the most excited I have been to get back home in a long time. I have been in a certain Eastern state for the week and the temps were in the unbearable range (for this transplanted Texan). Looking forward to making soup, curling up on the couch and catching up on my DVR queue. Since I was not home this week - there was no kitchen time, but I shared two simple meals from last weekend - this creamy sausage tortolle - which I promise will be a go to meal because it delicious, easy and ready in under thirty minutes - what's not to love. Then there was this quinoa salad with apple, pomegranate and almond - so so good. If you are on the fence about quinoa, this is a great place to start. Need more recipe ideas ? Here are some from around the web that I cannot wait to try out (as soon as my November east coat road trip is over).

this chocolate chip cookies + cream hot chocolate, mint hot chocolate, white chocolate hot chocolate - because YOLO

swedish chocolate cake - get in ma belly

grape and ricotta focaccia - yum !!!

candy bar cookie bars - amaze !

brown butter chocolate chip scones - don't mind if I do

crispy taro pancakes - awesomeness

apple and gingerbread spice cantucci - for my nightly cup of tea

chocolate and peanut butter brownies - because , why not ?

thrashed up virtual baby shower for how sweet eats - perfection

Weekly Links

Weekly Links

It's friday !!! My "it's friday" happy dance is in full effect - This has been such a loooong week - glad it's over. I have also been travelling this week, so I have been feeding on frozen dinners and take out - I am ready to get back to something home cooked.  I have been keeping my sanity with some amazing recipes from around the web.

[Just] The Weekly Links

[Just] The Weekly Links

Grits with Spinach, Tomato and Poached Egg

This has been a stressful long week, so there was quite a bit of stress relieving cooking/baking and recipe development happening. I will also be on the road the next 2 weeks and I have been prepping for that trip and getting stuff in order so I have not gotten around to typing up recipes and loading pictures (you know the drill). I did find some great links, videos, articles from around the web that helped me get through the week. Here are some of the best ones.

pumpkin terrariums at a pumpkin carving party - sounds like a fun time.

white bean tortellini soup - thank goodness , its soup season.

chicken pho with zucchini noddles recipe - I am convinced I need paderno spiral vegetable slicer.

mexican burger - what the what

black sesame rolls with yuanyang coffee-tea glaze - yum

1 post, 2 cake recipes - don't mind if I do. 

1 hour pot pie - sign me up, please.

Breaking Eggs - love this project

roasted butternut squash & apple brandy soup - i want some now.

 

Roasted Tomato Crema + Weekly Link

Roasted Tomato Crema + Weekly Link

This recipe was created in a pinch - I was making roasted corn, the corn was already underway. I had planned to serve it with a avocado aioli, but the temperature in my fridge was cranked up to insane and my avocado was frozen - no good. So I had to toss out my avocado aioli idea and make do with the contents of my fridge. I am glad my avocado did not work out because I created a roasted tomato crema that I make a point to pair with everything I make these days - fish, veg, pasta - you name it, I have paired it with this sauce and its come out great all the time.

Speaking of great - here are the post, videos and such that had me clicking away.

Food Bits

Other Bits

What you need:

  • 1 cup grape tomatoes
  • 1 tablespoon olive oil
  • 1/4 teaspoon Oregano
  • Salt
  • 1/3 cup sirachi sauce
  • 1/3 cup heavy cream
  • 2 cloves garlic
  • 1 dried chipotle pepper
  • 1/4 teaspoon brown sugar

How To:

In a bowl, combine tomatoes, oregano, olive oil and a pinch of salt, toss together. Then transfer to a baking tray and bake for 15 minutes at 350 degrees

Once the tomatoes are roasted, take out and let it cool for a few minutes. Put roasted tomatoes in a food process or blender (save the juice in the baking tray). Add garlic and puree. Then add sirachi sauce, cream and chipotle pepper and puree till you have a smooth consistency.

In a sauce pan, combine juice from roasted tomatoes with the puree, add brown sugar and pinch of salt (if needed). Bring to a light boil on medium heat. Take off heat and serve.

Makes 1 cup / 25 minutes

Chive and Sour Cream Dip + Weekly Links

Chive and Sour Cream Dip + Weekly Links

Chive and Sour Cream Dip

So its football season already ? How did I miss that. 

I will be attending a football watch party this weekend and I am planning to bring a football food essential - Nachos. One of my favorite parts of my nacho recipe is this chive and sour cream dip. I think it takes the nachos to the next level and give it that something extra.  Anyone can make regular ole nacho topped with regular sour cream and call it a day, but then that will not really be in my nature. I created this chive and sour dip recipe several years ago to serve over over nachos, but it has become a go to dip that I serve with chips, toasted pita or on top of baked chicken.

Before I get to the recipe, here are some posts, videos and such that I was loving this week.

 a website dedicated to coucous 

Need one more day of summer to make this amazing frozen coconut limeade.

Must try this roasted corn with spicy chimichurri butter recipe soon. 

Chive and Sour Cream Dip
Chive and Sour Cream Dip
Chive and Sour Cream Dip

What you need:

  • 1 tablespoon  (very) fined diced garlic
  • 2 tablespoon finely diced chives
  • 1 tablespoon parsley
  • 3/4 cup of sour cream
  • 1 tablespoon fine diced green onions
  • Salt and pepper, as needed.

How To:

Combine the ingredients in a bowl and whisk together. Serve with chips or on top of baked chicken.

Anyway you chose to serve this dip - it will be a hit and it takes less than 10 minutes to prepare.

*** If you have got a food processor, use that to dice the garlic and green onions so that you dont get chuncks of either in your dip]

Serve 3 to 4 / 15 mins.

Chive and Sour Cream Dip