Dinner! Peruvian Roast Chicken with Aji Verde Sauce, Avocado Salad and Cilantro-Lime Rice. Definitely a keeper. #dinner #foodphotography

Today the humans had #fricassee for #dinner. Its a #stew, in our place made with turkey, #carrots, #mushrooms, #peas & #rice.
We made sure that we got our share...

Some food porn from yesterday.

https://www.flickr.com/photos/jyotimishra/albums/72177720324543356/

Appetizing?
Tokyo, Japan
Olympus OM-D EM-5 • September 2014

How can one not resist a black hamburger with grey cheese?

Of course I baked a π Day pie. Just the one this year, since it's just for Kris and I. Peach-Mango filling dosed with ginger and some other spices, with a lattice top.

(I couldn't *not* buy the Table Talk pie display box at the antiques place.)

#SilentSunday #Baking #Sourdough #Bread #Rosemary #FoodPhotography #Appalachia #GeorgiaOnMyMind

A day where I have no where to be, no one to meet, or anything to do it except enjoy a hot piece of bread smothered in #butter

Life is to share

Easy Muffin Tin Cottage Cheese Egg Bites

Ingredients

6 large eggs
1 cup whole milk cottage cheese
1/4 tsp salt
1/4 tsp ground black pepper

Optional Ingredients: about 1 - 2 tbsp TOTAL

chopped green onions
diced tomatoes
diced mushrooms
chopped spinach or Swiss chard
diced bell peppers
minced cooked ham or sausage
chopped cooked potatoes
chopped asparagus
chopped broccoli

Instructions

Set your oven to 350 degrees F.
Prepare a silicone muffin pan by spraying each individual cup lightly with oil. Set the pan onto a baking sheet so you can easily move it around without spilling the ingredients. Set aside.
Use a food processor or hand blender to combine the eggs, cottage cheese, salt and pepper. Blend until smooth.
6 large eggs, 1 cup whole milk cottage cheese, 1/4 tsp salt, 1/4 tsp ground black pepper
Pour the egg mixture into the prepared muffin cups, dividing it evenly between the 12 cups.
Add the extra ingredients, about 1 - 2 tbsp for each cup. You can even make them all different if you like. Give a little stir.
Bake for 30-35 minutes. It may take longer depending on how many optional ingredients you have added.
Serve immediately. Or let cool and freeze for later (see recipe tips above).

Rice Krispie Cookies

Ingredients

¼ and ¼ cup butter softened
⅔ cup granulated sugar
¼ cup light brown sugar
1 large egg
1 teaspoon vanilla extract
¼ teaspoon baking soda
½ teaspoon salt
1 cup (140g) all-purpose flour
1½ cups Rice Krispies

Instructions

Preheat the oven to 350°F.
Melt ¼ cup butter in a small bowl in the microwave. Place it in the fridge for 5 minutes to cool down. Then move it to the freezer for 5 more minutes to cool down further while you work on the rest of the dough.
In a medium mixing bowl combine ¼ cup softened butter, granulated sugar, and light brown sugar. Add the egg and vanilla extract and combine.
Add the melted butter from the freezer and combine. The butter should be cool, but not frozen.
Add the baking soda, salt, and flour and combine. Lastly, add the Rice Krispies and stir with a spoon to incorporate them into the dough.
Scoop 2 ½ tablespoons of dough for each cookie. Place the dough on a cookie sheet, about 6-8 cookies per sheet.
Bake the cookies at 350°F as follows:
Bake for 8 minutes, open the oven pick up the cookie sheet with oven mitts and bang the cookie sheet down against the rack in the oven. Be careful not to burn yourself on the rack or oven door.
Bake for 2 minutes, open the oven and bang the cookies again.
Bake for 2 more minutes (for 12 minutes total), open the oven, bang the cookies, and remove the cookies from the oven.

last night's #dinner: #chicken #shawarma, rice pilaf (from a box) & a 3-ingredient #flatbread w/ #hummus, homemade toum, cucumber slices and #harissa. given the lack of leftovers, i think it went over pretty well.

Shrimp Scampi with Angel Hair Pasta Recipe

Ingredients:

1 ½ lb shrimp peeled and deveined
Kosher salt
Freshly cracked black pepper
½ teaspoon red pepper flakes or less for less heat
2 tablespoon butter
3 cloves garlic minced
½ cup white wine
4 cups chicken vegetable, or seafood stock or water, plus more as needed
1 lb angel hair pasta
1 ½ lemons zested then cut into wedges
¼ cup grated parmesan cheese
2 tablespoon chopped parsley

Instructions:

Pat the shrimp dry and season all over with with salt, pepper, and red pepper flakes.
Add the butter to a large pan on medium high heat. Add the shrimp and cook 5-6 minutes, flipping halfway, or until pink all over and fully cooked. Remove the shrimp from the pan and set aside on a plate.
Add the garlic to the pan. Cook, stirring frequently, until the garlic is fragrant about 20 seconds. Add the white wine and scrape up the bottom of the pan. Add in the stock and turn the heat on high to bring to a boil. Add in the pasta and a good pinch of salt and reduce the heat to a simmer. Simmer until the pasta is just about done cooking, about 3-5 minutes. Add more liquid as needed to keep the pan from drying out before the pasta is done cooking. Stir in the lemon zest and parmesan cheese. Add the shrimp back to the pan. Taste adjusting for seasoning, as desired.
Serve garnished with fresh parsley and lemon wedges, if desired.