Showing posts with label post. Show all posts
Showing posts with label post. Show all posts
Saturday, February 14, 2015
The Weekend Gourmets Guest Post at Family Foodie Spice Rubbed Shrimp Tacos with Tropical Salsa
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| A taste of the tropics in the comfort of your home: Spice-Rubbed Shrimp Tacos with Tropical Salsa. Sweet and spicy!! |
Spicy roasted shrimp, pineapple-mango salsa, feta, and avocado will have your tastebuds doing a happy dance! I hope youll go say hello to Isabel and check out this fabulous recipe while youre at it. Ill be back here tomorrow with a fabulous burger recipe featuring Texas-raised Nolan Ryan Beef. This ones a PERFECT tie-in to my love of the Houston Texans, so you wont want to miss my Bulls On Parade Fajita Burgers!!
Tuesday, February 10, 2015
Guest Post Food and Grilling Ideas for Summer Featuring Herb Butter Grilled Corn
Good morning, friends! Today Im sharing a delectable guest post with you. Jenny is here to share a delicious and fun Summertime side dish featuring sweet in-season corn-on-the-cob. The herb butter and smoked salt give it a wonderful aroma as it cooks, and it tastes great!
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Corn is a popular staple that is at its peak during the Summer months. Sweet and crunchy, it’s a common accompaniment to grilled meats, or as an ingredient in salads and salsas. Corn is also high in Vitamin A, with 355 IU per one-cup serving, and high in dietary fiber. You can cook corn in a variety of ways, but dry heat like roasting or grilling brings out corn’s natural sweetness. A pinch of Herbs du Province adds an earthy element and enhances the flavor of the corn.
(1) Preheat the oven to 350 degrees Fahrenheit. If you are using a grill without a thermostat, use a thermometer to determine when the grill is between 300 and 400 degrees.
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Corn is a popular staple that is at its peak during the Summer months. Sweet and crunchy, it’s a common accompaniment to grilled meats, or as an ingredient in salads and salsas. Corn is also high in Vitamin A, with 355 IU per one-cup serving, and high in dietary fiber. You can cook corn in a variety of ways, but dry heat like roasting or grilling brings out corn’s natural sweetness. A pinch of Herbs du Province adds an earthy element and enhances the flavor of the corn.
Herb-Butter Grilled Corn
What you Need:
- 1 Large sheet of aluminum foil
- 4 pats of butter, softened
- 1 Tbsp Herbs du Province
- 1 Tsp smoked sea salt
- 4 large ears of corn, shucked with silk removed
(1) Preheat the oven to 350 degrees Fahrenheit. If you are using a grill without a thermostat, use a thermometer to determine when the grill is between 300 and 400 degrees.
(2) Spread out enough foil to wrap all four ears of corn in one packet. Spread the softened butter on the foil. Leave about one inch of clean foil around all the edges. Sprinkle the herbs du Province and smoked sea salt onto the butter. Try to get the coverage as even as possible.
(3) Lay the corn out on the foil. Leave about ½ inch of space between each ear. Leaving space keeps the ears from sticking together and ensures even cooking. Sprinkle cold water on the corn. The water will provide a little steam to prevent the corn from drying out in the grill or oven.
(4) Wrap the foil around the corn and seal the edges. Making a good seal ensures the steam will stay in, it will also prevent the butter from escaping. Put the corn in the oven, or grill, and let it cook for 15 to 20 minutes.
(5) Remove the corn and let it cool inside the foil wrapper. Open the pouch carefully and transfer the corn to a serving dish with raised sides. The raised sides will trap any herbed butter that did not absorb into the corn. Serve the corn on its own, or with your favorite summer cookout classics.
If you don’t have Herbs de Province, you can also make a blend of dried rosemary and thyme. If you can’t find smoked sea salt, you can use regular sea salt instead. Of course, you can also use other herbs and spices like dried garlic or Old Bay seasoning instead of the Herbs du Province. You can find different herb mixes at your local grocery store, as well as through some specialty retailers.
Cooks Note: If you need to make more than four ears of corn, remember that it’s one pat of butter per ear; one tablespoon of seasoning and one teaspoon of smoked sea salt for every four ears.
Disclosure: Consideration was received by The Weekend Gourmet for the editing and publishing of this feature article. However, I did test the recipe in my kitchen so I could taste test it and photograph it for the article.
Disclosure: Consideration was received by The Weekend Gourmet for the editing and publishing of this feature article. However, I did test the recipe in my kitchen so I could taste test it and photograph it for the article.
Sunday, February 8, 2015
Guest Post from Noshing With The Nolands Individual Vegetarian Tamale Pies
While Im in New York covering the James Beard Taste America event over the next few days, Ive invited a couple of my favorite foodie friends to share some great recipes with you! First up is my Canadian friend Tara from Noshing With The Nolands. Tara has shared several guest posts for me in the past, and all of her recipes were winners. Make sure to go by her blog and tell her hello! Today, shes sharing a healthy veg-friendly dish thats absolutely perfect for cooler Fall temps.
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Hi all!! Tara from Noshing With The Nolands here. Came over to give Wendy a hand as she is off on an adventure to New York for the James Beard Taste America event on behalf of the Gulf Oyster Industry Council. Now that sounds like a fun time for sure!! I wish you the best time ever Wendy!!
I have been doing some casseroles on my site, and this is Day 5 of 5 Days of Casseroles. I hope there is something for everyone, we have done so far a Sweet Potato Shepherds Pie, a Tuna Noodle Casserole, Shipwreck, Chicken Tortellini Casserole and now today our vegetarian option with these Individual Vegetarian Tamale Pies. I have done something similar for years using ground beef, but decided to change it up with beans and tomatoes instead. This is a great individual casserole, and my family loved them. I hope you like them too. ENJOY!!!
Individual Vegetarian Tamale Pies
Ingredients:
- 1-19 oz. can kidney beans, drained and rinsed
- 1 cup frozen corn
- 1-15 oz. can diced tomatoes
- 2 cups salsa
- 2 tsp. cumin
- 1/4 tsp. cayenne
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1 Tbsp. chili powder
- 1 cup Tex Mex shredded cheese blend
- Sour cream for serving
Cornmeal Bread Topping:
- 3/4 cup cornmeal
- 1 1/4 cup milk
- 1 cup flour
- 3 tsp. baking powder
- 1 tsp. salt
- 1/3 cup sugar
- 1 egg, slightly beaten
- 1/4 cup butter
1. Mix together the cornmeal and milk and set aside for 5 min. Preheat oven to 350F.
2. Meanwhile drain the diced tomatoes and the salsa if watery. Mix the tomatoes and salsa with the corn and beans in a medium size bowl. Add the cumin, cayenne, oregano, salt and chili powder. Toss in the cheese. Spray 4 -5 1/2" ramekins with cooking spray. Divide the vegetable mixture among the ramekins.
3. Stir together the flour, baking powder, salt and sugar. Stir into the cornmeal mixture the egg and melted butter. Add this mixture to the dry ingredients and stir only to combine, the batter will still be lumpy. Place the batter over the vegetable mixture dividing among the four dishes.
4. Bake for 30-35 min. or until the corn bread topping is done. Let cool for 5 min. and serve with the sour cream.
Serves 4.
Thanks Wendy for allowing me to come over here and guest post for you.
Saturday, February 7, 2015
Guest Post from The Ninja Baker Featuring Pumpkin Whoopie Pies with Maple Cream Cheese Filling
Todays the last day of our New York adventure before heading home to Texas. Filling in for me today is my friend Kim from The Ninja Baker. We met via #SundaySupper, and youll love her blog! She shares recipes inspired by her experiences growing up as an American living in Japan. Because of her love of the food and customs of Japan and the US, her goal is to bridge the cuisines of both cultures. Since I dont bake a lot, I love it when my friends drop by to share fabulous baked goodies with yall. Check out these amazing Fall-inspired whoopies pies...filled with maple cream cheese filling...and prepare to drool!!---------------------------------------
“Lifes too short to eat bad food.” So says Wendy, The Weekend Gourmet. And this Texas Rose walks her talk. On her blog, she consistently serves up desserts like Margarita Ice Cream and Raspberry Champagne Cake with White Chocolate Cream Cheese Frosting. Savory dishes, which are spectacular but do-able, include Speedy Shrimp Pasta. Besides, the blog, Wendy is a TV star! Check out all her television appearances here. Currently, Wendy is in NYC attending a James Beard Foundation event (The organization that hands out the Oscars of the food world!). Guest hosting for The Weekend Gourmet is a privilege.
Pumpkin Whoopie Pies
Based on a recipe from marthastewart.com
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground cloves
- 2 cups firmly packed dark-brown sugar
- 1 cup vegetable oil
- 3 cups pumpkin puree, chilled
- 2 large eggs
- 1 teaspoon vanilla extract
Directions:
1. Preheat the oven to 350 degrees. Line cookie sheets with parchment paper. (Silpats are fine too but the baking time may be shorter.)
2. Whisk together the spices together with the flour, salt and baking soda in a large bowl.
3. In another bowl, briskly blend the brown sugar and oil. Scoop in the pumpkin puree. Add in the eggs and vanilla extract. Sprinkle in the flour spice mixture and mix well.
3. In another bowl, briskly blend the brown sugar and oil. Scoop in the pumpkin puree. Add in the eggs and vanilla extract. Sprinkle in the flour spice mixture and mix well.
4. With a small ice cream scoop drop the mixture onto the prepared cookie sheets. (Generously filling a tablespoon with the dough works also.) Bake for 15 minutes or until a toothpick inserted in the middles comes out clean.
5. When cooled, sandwich Maple Cream Cheese Filling between the whoopie pies.
Maple Cream Cheese Filling
Based on a recipe from Brown Eyed Baker
Ingredients:
Ingredients:
- 3 cups powdered sugar
- 8 ounces whipped cream cheese, at room temperature
- 4 ounces (½ cup) unsalted butter, at room temperature
- 3 generous tablespoons of maple syrup
- 1 teaspoon vanilla extract
Directions:
Beat the butter on medium speed until smooth. Add the cream cheese. Gradually beat in the powdered sugar. Pour in the maple syrup and vanilla. Note: Spraying a tablespoon with buttery cooking spray will assist to release the syrup easily into the bowl.
I brought these Pumpkin Whoopie Pies to my husband’s monthly spirituality and science meeting. Dr. Theresa Bullard, an internationally respected and sought after physicist, was the speaker. The sophisticated guests gobbled up these treats and gave them rave reviews. One of the participants even took some home to his six-year-old daughter. Apparently she was over the moon with the goodies. That made my day. Wishing you goodies that make your day sweet.
The Ninja Baker
Monday, February 2, 2015
October Foodie Contributor Post Featuring Big Flavor Soups for Chilly Evenings
Check out Big-Flavor Soups for Chilly Evenings
by Wendy Wofford-Garcia at Foodie.com
Once the weather finally starts to cool off here in Texas, my thoughts immediately turn to soup. Theres something so comforting about a warm hearty soup to warm you from the inside out when cold North winds are blowing. Were just starting to feel the first whispers of Fall here in Texas, but that means the "soup weather" is just around the corner! For this months Foodie Contributor Program, Im sharing a collection of Big-Flavor Soups that are perfect for chilly evenings.
Ive got everything from spicy seafood gumbo...to Mexican caldo de res (beef and vegetable soup)...to hearty chowders. Theres also a creamy spin on traditional chicken noodle soup and a creative Buffalo chicken soup inspired by one of our favorite game day foods. All of the soups in my collection are hearty enough to be a complete meal in a bowl, and theyre bursting with the big flavors that we like. I hope youll check out my collection of flavorful soups -- and that youll find one that youre as excited to try as I am!
Disclosure: This is a compensated post as part of the Foodie Contributor Program. All opinions expressed are solely my own.
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