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fauxpasta:

Chicken in butter, soon to be in red onions, tomatoes, wine, and thyme, over smashed roasted potatoes, roasted garlic and Dijon mustard at the last minute. House smells crazy-good. Recipe is Clotilde’s from Chocolate & Zucchini, recipe posted on Simply Recipes. - Nellie

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recipe-file:

Chocolate Peppermint Cake Pops
1. Bake a cake using a recipe you like or a box of cake mix. I used a dark chocolate cake mix.
2. After the cake has cooled crumble it up in a bowl and add 1 1/2 to 2 cups of frosting (again, you can use a recipe you like or the store-bought kind). For these I used a store-bought white frosting.
3. Using your clean hands combine the cake and frosting and form your pops. Not too big, just so they fit in the palm of your hand. Place them on a cutting board or plate and refrigerate for an hour or so.
4. Melt some chocolate or candy melts according to the directions. For these I used white chocolate plus a tablespoon of oil.
5. Grab your lollipop sticks and dip one in the melted chocolate. Now stick it in a cold cake pop. Now dunk it in the melted chocolate and gently tap it on the side of the bowl to let the extra chocolate drip off.
6. You can set these on a plate, cake pop down. Or invert them in a piece of craft foam, cake pop up. It’s totally up to you, they taste the same. Before the chocolate sets sprinkle on any garnish you like, for these I used crushed up candy canes.

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thehonestpalate:

Swordfish with a sauce of anchovies, butter, capers and lemon.
Asparagus.
Sour dough bread.
Yum.

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wcfoodies:

Christmas brunch, homemade in 15 minutes:
Toasted sourdough, spinach sautéed with onion and kielbasa, poached eggs, Secret Aardvark habanero hot sauce.
Happy holidays, everyone!

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recipe-file:

Sweet Potato Hash with Caramelized Onions, Sausage & Eggsserves 8
2 pounds onions, about 2 large1 tablespoon unsalted butter Table salt1 pound fresh Italian sausage or chorizo3 pounds sweet potatoes, about 3 large potatoes, ideally organic6 large garlic cloves4 long stalks rosemary, about 1/4 cup of leaves3 tablespoons olive oil1 tablespoon kosher salt, plus more to taste if necessaryFreshly ground black pepper
To serve:Large eggsKosher salt and freshly ground black pepperParmesan cheese, to serve
To make the hash:Heat the oven to 450°F. Peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. Melt the butter in a skillet over medium-high heat. When it foams up add the onions and sprinkle lightly with salt. (Don’t worry if they are crammed into the pan; they will rapidly cook down.) Lower the heat slightly and cook the onions for about 30 minutes, stirring occasionally, and lowering the heat if they seem to be burning. Cook them until they are very dark brown.
Meanwhile, put the sausage in another skillet and brown over medium-high heat, chopping it up into fine crumbles with a spatula. Cook the sausage for at least 15 minutes, or until it is cooked through and quite crispy. Drain away any excess fat.
While the onions and sausage are cooking, chop the unpeeled sweet potatoes into cubes that are about 1/2-inch to a side. Finely mince the garlic and rosemary leaves, and toss them in a large bowl with the sweet potatoes. Toss with the olive oil, kosher salt, and a generous helping of black pepper.
When the onions are dark brown and the sausage is crispy, stir these into the sweet potatoes as well. Line a large baking sheet with foil or parchment paper, and spread out the sweet potatoes evenly. Roast the sweet potatoes for 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy) or until they are soft and browned.
Refrigerate the cooled hash for up to 5 days.
To serve: Heat the oven to 425°F. Spread a relatively thin layer of the (already cooked) sweet potato hash in a baking dish, such as a cast iron skillet or a 9x13-inch baking dish. You can also bake in individual ramekins. Make small wells in the sweet potatoes and crack in large eggs. Sprinkle lightly with salt and pepper.
Bake for 15 to 20 minutes, or until the sweet potatoes are hot and the eggs are baked through. (Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.)
Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.

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recipe-file:

Asian Chicken Lettuce WrapsSkinnytaste.comServings: 6 • Serving Size: 1 lettuce wrap • Old Points: 2 pts • Points+: 3 ptsCalories: 102.7 • Fat: 3.1 g • Carb: 9.6 g • Fiber: 0.9 g • Protein: 8.4 g • Sugar: 4.6 gSodium: 344.1 mgIngredients:8 oz skinless, boneless chicken thighs, ground
1/4 cup water chestnuts, chopped fine
1/4 cup dried shiitake mushrooms
1 tbsp soy sauce (I used reduced sodium)
1/4 tsp dark soy sauce
1/2 tsp oyster sauce
1 1/2 tsp sesame oil
1 tbsp rice wine or dry sherry
1⁄2 tsp sugar
freshly ground white pepper, to taste
2 cloves garlic, finely chopped
6 iceberg lettuce leaves, rinsed (careful not to break)
2 tbsp diced scallions
For the Spicy Hoisin Dipping Sauces:4 tbsp hoisin sauce
1/2 tsp chili sauce, I used Sriracha
1 tbsp warm water

Directions:Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinatefor 15 minutes.
Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.Serves 6.

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recipe-file:

Bacon Wrapped Chicken Bites
Skinnytaste.comServings: 10 • Serving Size: 3 chicken bites • Old Points: 2 pts • Points+: 2 pts Calories: 70.1 • Fat: 2 g • Protein: 12.1 g • Carb: 0 g • Fiber: 0 g • Sugar: 0 gSodium: 117.6 mg
Ingredients:
1.25 lbs (3) boneless skinless chicken breast, cut in 1-inch chunks (about 30 pieces)
10 slices bacon, cut into thirds

Directions:Preheat oven on to 375°F.
Wrap a piece of bacon around each piece of chicken; secure with a toothpick and place on a baking sheet (use foil for easy cleanup).
Bake on the lower rack turning halfway about 25 minutes, or until thoroughly cooked and browned. Blot on a paper towel and serve right away.

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bakeitinacake:

Turn up the heat this Valentine’s Day with these red hot cream cheese cupcakes! See what I did there? Turn up the heat? Because the candies are hot. Anyway! A delicious cream cheese cupcake is sprinkled with spicy red hot candies and topped off with a pile of cream cheese buttercream. So good!
Click here for the recipe!

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