BAKED GINGERBREAD FRENCH TOAST – The Worktop | If you love French toast but hate standing at the stove flipping bread in a skillet then you must give a baked french toast a try. It’s basically the same thing minus the high-maintenance prep and cooking. Tina shows you how to make this oh-so-holiday-appropriate gingerbread version that’s perfect for this time of year.
Lamb chops and potatoes done right! Butter and parsley for the boiled potatoes and a marvelous mix of rosemary, Dijon, and garlic for the lamb chops. Olive Garden's Beef Filets In Balsamic Sauce
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Spread a wedge of the cheese on the toasted bagel thin and add slices of tomato. Spoon the cooked egg out of the bowl in a single patty and place on top of the cheese and tomato, and top with avocado. Season with more salt and hot sauce if desired.
Fabulous mix and just perfect timing. I am already excited about a few of recipes that I’ve found here (Fish Tacos recipe is one of them) and I can’t wait to explore all others. Yum!
If you’re looking for a fuss-free weeknight meal, look no further. Spaghetti tossed into a fragrant butter and wine sauce with lots of grated cheese. • Com·fort food – food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking….
This is not an ideal organization, and if is further confused by listing the first two on a separate page from the other chapters in the Table of Contents. And, these first two sections are presented differently from the rest of the book, in that recipes in these sections are given with a full page picture.
It’s important to do breakfast right, and that's pretty easy with the number of American favorites so good that they can honestly be enjoyed any time of day. Every American is familiar with a stack of pancakes or bacon and eggs paired with a slice of buttered toast, but there’s a lot more to be found in various regions of the country. Reflecting a history of innovation, local culinary traditions and immigrant influences, these breakfast foods represent the many ways in which Americans start their morning.
I have always felt like there is not nearly enough focus on the art of cleaning as you cook in recipes (though, ahem, there is a whole section on how to do it in Hot Mess Kitchen). Once it becomes second nature to compost your vegetable scraps as soon as you finish prepping your veg, to wash your bowls and whisks and cutting boards as soon as you're done with them, and perhaps, most importantly, to wipe down your work area after every little splatter, cooking becomes more joyful than you knew possible. This is extra-important in small kitchens (like mine), where you have very little surface area on which to spread your mess, but it'll make any kitchen experience more pleasurable.
The secret to this dish is to first properly season the chicken simply with salt and pepper. Then, simmer it in the sauce until it absorbs all the flavors and becomes fork-tender. This white wine Dijon mustard sauce is tangy and a little bit sharp, yet mild enough to be pleasing.
Seared Sea Bass with Basil Pea Puree, Crispy Parm Potatoes. Think I'm making this for Sunday dinner :)
Take red velvet beyond cake with these strawberry-filled red velvet crepes. (via BS in the Kitchen)
What's your favorite gourmet meal? Do you have any tips for turning ordinary meals into gourmet treats? 78
Creamy, hot spinach artichoke dip for all the game days, holidays, and other snack-appropriate events. This is a super easy dip recipe – just mix, bake, and serve. It’s cheesy, creamy, and perfect with tortilla chips, crackers, and veggie sticks.
What about the amazing color of these mouth-watering Moroccan baked eggs? (via J Chong Studio)
It’s super-rich with a lovely light flavor, and the capers over the top add just the right amount of zing.
Hello and welcome to Downshiftology! I’m Lisa, a real food lover, meal prep fanatic, massive wanderluster and YouTuber. I’m also a big advocate of self-care and taking life “down a notch” – while chasing adventures half-way across the globe! Because it’s all about balance.
Made with fresh parsley, salmon steaks, vanilla bean powder, Fleur de Sel or Sel Gris, lemon, red wine