By Elise

These apple carrot cupcakes are what happens when you can’t decide between carrot cake and apple cake; they’re the best of both, combined. They are a little sweeter than a muffin, but with all of the texture and flavor from apples, carrots, coconut, and pecans, and topped with cream cheese frosting.

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Source:: Simply Recipes

By Becca @ Amuse Your Bouche

So apparently I have shingles.

I know, I’m full of news this week. Unfortunately this news is somewhat less exciting than my three week trip around America… I guess the fates heard that I was going travelling (they must be avid readers; hey there fates! I kind of hate you!) and decided that this would be the perfect time for me to get sick, a week before I’m due to leave.

In case you don’t know, shingles is basically the adult version of chicken pox. The main symptoms are ‘pain, followed by a rash’.

I literally have a condition where the …read more

Source:: Amuse Your Bouche

By Becca @ Amuse Your Bouche

So apparently I have shingles.

I know, I’m full of news this week. Unfortunately this news is somewhat less exciting than my three week trip around America… I guess the fates heard that I was going travelling (they must be avid readers; hey there fates! I kind of hate you!) and decided that this would be the perfect time for me to get sick, a week before I’m due to leave.

In case you don’t know, shingles is basically the adult version of chicken pox. The main symptoms are ‘pain, followed by a rash’.

I literally have a condition where the …read more

Source:: Amuse Your Bouche

By foodwishes@yahoo.com (Chef John)

This baked Reuben dip works so well that you’ll be racking your brain trying to think of other iconic sandwiches to convert into dip form. Of course, thanks to the Internet, most of this work has probably already been done, but something to keep in mind the next time you’re out of things to daydream about.

By Elise

Move over kale, cauliflower is now the “it girl” these days. There are just so many wonderful dishes you can make with it! This simple pasta with cauliflower, tomato, and Parmesan is a great example. I’ve adapted the recipe from a Sicilian recipe by Vincent Schiavelli that appeared years ago in Saveur.

It’s outrageously good; I’ve been eating the leftovers for days, which just seem to get better as the flavors have more time to meld.

The secret ingredient?

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Source:: Simply Recipes

By Elise

Move over kale, cauliflower is now the “it girl” these days. There are just so many wonderful dishes you can make with it! This simple pasta with cauliflower, tomato, and Parmesan is a great example. I’ve adapted the recipe from a Sicilian recipe by Vincent Schiavelli that appeared years ago in Saveur.

It’s outrageously good; I’ve been eating the leftovers for days, which just seem to get better as the flavors have more time to meld.

The secret ingredient?

Continue reading “Pasta with Cauliflower, Tomato, and Parmesan” »

…read more

Source:: Simply Recipes

By Stephanie Le

I know the season of gingerbread is over, but I couldn’t resist making these little gingerbread corgis. I get that gingerbread is associated with Christmas, but I think it’s really a winter cookie; I love the warmth of the spices…

The post Gingerbread Corgi Cookies appeared first on i am a food blog.

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Source:: I Am A Foodblog

By Elise

The concept is simple. Sauté shrimp with shallots, garlic, lemon, and toss with spinach and linguine. Pretty straightforward, right?

Here’s where it gets interesting. Instead of just squeezing some lemon juice over the pasta, or grating lemon zest, we are sautéing thin slices of lemon until they are well browned and caramelized. Those sautéed lemons slices get minced and added to everything else.

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Source:: Simply Recipes

By Elise

The concept is simple. Sauté shrimp with shallots, garlic, lemon, and toss with spinach and linguine. Pretty straightforward, right?

Here’s where it gets interesting. Instead of just squeezing some lemon juice over the pasta, or grating lemon zest, we are sautéing thin slices of lemon until they are well browned and caramelized. Those sautéed lemons slices get minced and added to everything else.

Continue reading “Shrimp, Lemon, Spinach Linguine” »

…read more

Source:: Simply Recipes

By Culinary Road Trips Puerto Rico

Home

https://www.facebook.com/bodegaandreusole/?fref=ts

Hours: Friday and Saturday 7pm-1am, Sunday 1-6 pm

telephone: (787) 951-9622

service: the tours are only on Sunday with reservation, the website and Facebook says that there are two tours one at 1:30 and at 3:30 but the really have other tours at 9:30 and at 11:30. I recommend sending an email …read more

Source:: Culinary Road Trip

By foodwishes@yahoo.com (Chef John)

I’m still trying to figure out how this video for super deluxe steak nachos ended up being over nine minutes long. I’ll blame the fact that I showed you how to do the steak and faux refried beans, but still, I always feel a little uneasy whenever we go past seven or eight minutes. Also, I don’t get overtime.

By Stephanie Le

It’s no secret that I’m a honey garlic fan. I almost feel like I can make honey garlic sauce and dip everything into it. My favorite growing up was honey garlic pork. Even though I was the pickiest kid on…

The post Honey Garlic Beef Recipe appeared first on i am a food blog.

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Source:: I Am A Foodblog

By Stephanie Le

It’s no secret that I’m a honey garlic fan. I almost feel like I can make honey garlic sauce and dip everything into it. My favorite growing up was honey garlic pork. Even though I was the pickiest kid on…

The post Honey Garlic Beef Recipe appeared first on i am a food blog.

…read more

Source:: I Am A Foodblog