Strawberry yogurt bowl with paleo cashew-coconut granola. Mmm...🥄✨
Sous Vide Red Pepper and Mushroom Egg Bites! Perfect for a delicious, gourmet breakfast on the run! I make a tray of these every Sunday, and we eat them for breakfast during the week. You can change the recipe and add-in's based on your taste preferences or what you have around.
I purchased a silicone sous vide egg bites mold online (which can be used for all sorts of other things: ice cubes, freezing extra sauce, pesto, herbs, broth cubes, ect...), but you don't have to have this tray to make egg bites. You can also use small canning jars with rings and lids. To cook the silicone egg bite mold in the sous vide, I fill the tray, pop the lid on, and for extra insurance, pop the tray in a bag. Remove as much air as you can. I lay a heavy platter over the sous vide egg bites tray to hold it under the water during cooking.
Sous Vide Egg Bites
1/4 cup heavy cream
1/4 cup shredded cheddar cheese
1/2 teaspoon salt
2 tablespoons chopped roasted red pepper
2 tablespoons sliced green onions
1 slice bacon, very finely chopped
1/2 cup sauteed mushrooms, very finely chopped
Place in blender: eggs, cream, shredded cheddar cheese and salt. Blend for a minute or two until very frothy. In your silicone mold, divide and sprinkle roasted red pepper, mushrooms, green onions and bacon. Pour in egg mixture. Place lid on tray and pop the tray in a bag. Remove as much air as you can. I lay a heavy platter over the sous vide egg bites tray to hold it under the water during cooking. Cook at 172 degrees sous vide for 1 hour and 20 minutes.
Wednesday lunch situation: Fried Haloumi Salad, get in our belly!
Garlic Butter Crispy Roasted Potatoes
These beauties show the simplest way to get gorgeously roasted potatoes that are a super crunchy perfect bite! Perfect as an appetizer or side dish, serve it with the delicate garlic chive butter and this is a real crowd pleaser! Plus learn the super easy technique to get gorgeous and crispy roasted potatoes! #girlandthekitchen
Recipe ⬇️⬇️⬇️ Ingredients
1.5 pounds small-medium white potatoes or Yukon Golds. NOT red potatoes just make sure that they do not fall through your racks
1 tbsp Kosher salt
1 Gallon of Water
Garlic and Chive Butter
1 stick of butter
4 cloves of garlic minced
3 chives finely sliced
1 pinch of red pepper flakes
Salt and pepper
1. Take out two of your racks out of the oven and THEN preheat it to 450-degrees.
2. Peel the potatoes and make sure they are no smaller than a golf ball and no bigger than a small tennis ball.
3. Place the potatoes in a pot full of water and for every gallon of water use 1 tablespoon of Kosher Salt. The salt is why the potatoes brown so beautifully in the oven , so make sure you put it in
4. As soon as the potatoes reach a boil, dump them into a colander and then line them up on the racks. (This was the reason not to peel them too small, we don’t want them falling through the racks.)
5. Place racks CAREFULLY back into the oven into the oven for about 15-20 minutes.
6. While the potatoes are roasting, place butter, garlic, chives and seasonings into a small pot.
In the “Colorful Summer Party”, sponsored by Le Creuset and SISLEY; summer fruits like Thai Mango, Avocado and green Papaya were chosen for Asian Crab Salad. And the main course, beside the choice of fish was the Short rib Beef au vin. เริ่มจานเรียกน้ำย่อยด้วย สลัดปู ประกอบด้วยมะม่วงสุก อาโวคาโด และมะละกอ แล้วจึงตามด้วยเมนคอร์สซึ่งแขกเลือกได้ว่าจะรับปลาหรือเนื้อ ก่อนจะไปถึงของหวาน ทั้งหมดนี้ จากงานที่ Le Creuset เครื่องครัวชั้นนำของฝรั่งเศสร่วมกับเครื่องสำอางค์ Sisley จัดให้ลูกค้าคนสำคัญค่ะ
One of those recipes you mean to make for years but never get around to it, I'm here to tell you that @davidchang's Brussels sprouts DO NOT DISAPPOINT. Ok I changed the recipe up a little to remove the sugar (#weddingdiet) but they were still spectacular and I urge you to get out of your Brussels-and-bacon rut and make these now.
Buttercream flowers forever | red velvet cupcakes
Good things come to those who wait. Good food takes time especially when it comes to this Cantonese roast duck. Starting from the careful breeding and farming from @fraservalleyspecialtypoultry the quality of the Pekin duck is so apparent and suitable for Chinese cooking. Did you know Chinese have a long time fascination with cooking and eating duck since the 10th century concocting all ways to cook it with an obsession especially with the skin? Culturally, Chinese like to buy and serve food with its head and tail for freshness check and also cultural importance of always having something whole (有头有尾) and never wasting anything . iSwipe for more drools.