Prince’s “anotherloverholenyohead” and these wings all day. Dressed with Asian-jerk fusion sauce that can do the duty. For all u flats people pleading insanity and you don't even know the score; play the game and get more drumettes in yo life.
Nobody likes burnt buns! Use a heavier baking pan to ensure the heat conducts evenly, thus giving you even browning on the bottom of your muffins, buns or cupcakes. If you don’t have a heavy pan, then double up! I have a gazillion cupcake pans, but with thin bottoms, so I double em! No burnt buns! Bake on and Happy Tipsy Tuesday ❤️ #bakingtips#cookiecarts
It’s always worth a glance at the specials board @paadeepdx to see what deliciousness Chef @earlpdx and his culinary team have created. We’re big fans of a confit duck leg and a good curry, but together? 🤯🤤😍 Rich tender meat paired with a silky slow burning curry sauce brimming with Thai eggplant, bamboo shoots, and sweet longan? Yes, yes, and yes.
Estuary Restaurant and Bar at the new Conrad DC by @hiltonhotels @conradhotels offers a true farm-to-table experience. The restaurant's menu is seperated by both Seafood and Landfood with ingredients sourced from around the Chesapeake area. At the bar you can treat yourself to some delicious snacks including seasoned chicharonns, breadsticks with pimento cheese spread (pictured) and ham with cornbread (pictured). Definitely recommend for any meal of the day or as a Happy Hour stop after work. @estuaryconraddc
Balkabaklı Kek tarifi yazacaktım ki, kafama derin bir soru takıldı. Balkabağı meyve mi, sebze mi? Tabii ki Google amcaya sordum. Sorunun cevabını da tarifin sonuna sakladım 😄 Geçiyorum tarife: 🍯 Balkabaklı Kek🍯 🗒Malzemeler: Püre için: ✔️4 dilim balkabağı ✔️1 çay kaşığı tarçın ✔️2 yemek kaşığı bal ✔️1/2 çay bardağı badem Kek için: ✔️1 su bardağı çavdar unu+1,5 su bardağı tam buğday unu ✔️Kabartma tozu ✔️2 yemek kaşığı tereyağ ✔️3/4 çay bardağı bal ✔️3 yemek kaşığı balkabağı püresi ✔️2 yumurta 🥣İlk balkabağı püresini yapmakla başlıyoruz. Balkabaklarını büyük küpler halinde doğradım ve fırında yumuşayana kadar pişirdim. Onlar pişince balkabağını, balı, tarçını ve bademi rondoda püre olana kadar çektim. Püremiz hazır olunca attık onu bir kenara. 🥚 Kekin hazırlıklarına her zaman olduğu gibi yumurtaları bol bol çırparak başladık. Yumurtalarımızı karıştırdım, karıştırdım, karıştırdım ve 10 dakika kadar mikserle çırptım. Balı ekleyip çırpmaya devam ettim. Oda sıcaklığında yumuşamış tereyağını da çırptıktan sonra sıra kenara attığımız püreye geldi. Püreyi ekleyip biraz daha çırptım. Bu kısım biraz kol kuvveti kısmıydı kabul. Kuru malzemeleri de ekledikten sonra, bir kaşıkla karıştırma kısmıyla devam ettim. Kalıba aldığım keki 180 derecede 30 dakika pişirdim. Bu kısımda süreyi ve dereceyi herkes kendine göre ayarlıyor biliyorsunuz. Tarifi deneyecek olanları tarifi kaydetmeye, deneyenler de fotoğraflarına #şekersizmutfağım etiketi ekleyerek beni haberdar edebilirler. Geçelim balkabağı meyve mi, sebze mi sorusuna: Bilim insanlarının dediğine göre içerisinde çekirdek olan yiyecekler meyve, kök ve yaprak barındıran yiyecekler de sebze klasmanına giriyormuş. #sugarfree#nosugaradded#healthydessert#norefinedsugar#nosugar#sugarfreelife
We’re gearing up for a busy Spring! #brekkie starts a monthly cycle of pop ups and we would love to FEED YOU! Starting this #saturday from 9-1pm @freedomfarmersmkt - we have new items and some favorites. Come and support your farmers and pick up a #brekkiebowl.
Hood Famous Cafe + Bar is finally open in Chinatown ID! We stopped by during the soft opening and got some awesome mochi waffles with calamansi syrup and dragon fruit, and an ube cortado to drink. 💜💜💜 Make sure and check it out! Great to see a Filipinx restaurant open in the neighborhood. 🇵🇭
It only took me about 30 minutes to eat this bowl with one arm while breastfeeding with the other. Compared to the two hours it took me to eat my dinner last night, I think we can consider that a success 🤱🏼 #nutritiouslynatalie
Heyy folks have you ever heard of Vishu?.. . . What is that mean and what is actually to be surprised about it?.. . . Let's read about it here, "Vishu" which is celebrated as a new year festival in Kerela like how tamil people celebrate 'Tamzhil puthandu'.. It marks the beginning of new hopes and aspirations.. People take a lot of care in full filing the rituals so as to bring prosperity and success in the coming year.. The day is eulogized with great pomp and joy.. The main motive of this festival is to have the right beginnings and is equated with the day of luck, welfare and hope.. It is considered to be a day which opens the gateway to the promising new year ahead.. Vishu kani will be setup which is prepared with all fortunate things includes Gold itself, the traditional kasavu mundu (the keralite outfit) with gold zari, golden ripe mango, golden ripe papaya, shining brass handled mirror (preferebly Aranmula mirror), and ofcourse the Kanikonna flower and it is believed that your fate for the rest of the year depends of the first thing you see in the morning on vishu.. The kani is prepared on the eve of Vishu by the lady of the house...The master of the house is the first one to see and it is followed by other members of the family.. All the people in the family are brought blindfolded to see the vishukani in the morning and that's how it starts.. #ikkakas#ikkakaschennai#tasteofmalabar#foodlove#foodstagram#goodeats#buzzfeedfood#foodgawker#instayum#foodisfuel#foodcoma#fooddiary#foodspotting#foodism#foodaddict#eatright#eatgood#vishu#vishucelebrations
Crispy shrimp tacos with the works ✨ - Been having such a great time in CDMX I’ve been mostly offline for the last two months... but with less than a month left, it’s time to share some of the reasons this is one of my favorite cities on earth ☺️ Up first, the taco game here is STRONG 💪💯 If you have any taco recs you think I haven’t been to yet, let me know!
Friday dinner! I still had chicken leg quarters in the freezer and veggies from last Thursday dinner and I decided to make another hash. Instead of tuna this time it was chicken, potatoes, daikon radish and collard greens hash with rice. Bon Appetit! * * * * *
Sunday dinner ... my go to quick and easy meal. Lentils! I made it vegan with sautéed onions, tomatoes and boiled potatoes. I used the boiled lentils left over from this meal to put in yesterday’s guisado. Bon Appetit! * * * * *
Sunday dinner... chicken leg quarters which were browned, then topped with sautéed red onions, cherry tomatoes and red peppers, drizzled with one cup of white wine (I used moscato but it can be any variety)over the top and finished in the oven. Serving it with rice with kale and roast potatoes, acorn squash, carrots and turnips. Bon Appetit! * * * * *
@vieirajjoao decided to bless US on his earthday and cook some amazing, 5 star food. Saffron rice with garbanzo beans, asparagus, tomatoes and peppers with pan seared salmon. I’m feeling amazing after eating this. I wish you could have all joined us! * * Don’t forget to follow👉🏾Chef João @vieirajjoao to see more of his amazing dishes! * * *
Dinner being served by hubby @vieirajjoao tonight. Chicken quarters with carrots and potatoes and a super tasty looking gravy. Less than one month left until my trip to USA, and one of the main things that I’m looking forward to is to be able to enjoy his amazing cuisines again. Bon Appetit! * * * Don’t forget to follow👉🏾Chef João @vieirajjoao to see more of his amazing dishes! * *
Tonight we have a special treat!! Dinner is being served by my babe, Chef João. He sent me pictures of this AMAZING dish that he cooked and I couldn’t wait to share it with you all. It is, pan seared salmon with Cubbanelle peppers, Mexican Jalapenos, capers, kalamata olives, Moscato wine sauce, red and white pearl onions and chili peppers. Served on a bed of all fresh roasted fingerling potatoes. I’m a little devastated that I wasn’t there to eat this 😆. How about you? 😋❤️💛💚 * * Don’t forget to follow👉🏾Chef João @vieirajjoao to see more of his amazing dishes! * * *
Today in my kitchen we have SENEGALESE food! This dish is called “Poisson Yassa” or fish Yassa, and I used salmon in my version, with baked potatoes. See recipe link below 👇🏾. I did not use Maggi powder in mine, the recipe said it was optional. I’ve made this dish a few times before with chicken, fish and even a vegan version with BREADFRUIT [SWIPE to see], but I think this is my best attempt so far. 😋 * * Link: http://www.congocookbook.com/fish_and_seafood_recipes/poisson_yassa.html * * *
Dinner tonight... pan seared salmon with baked daikon and sweet potato. Delicious! As always the salmon is fresh and locally fished from Cape Verde oceans. 🌊🌊🌴🌍☀️✨ * * Don’t forget to follow👉🏾Chef João @vieirajjoao to see more of his amazing dishes! * * *
Today the spotlight is on my love and biggest culinary inspiration by far, Chef Joao. This dish was cooked 6 years ago in September 2012. It is an original dish of his own creation that he called “Ras Salmon Papaya.” The first picture is the finished product and the second picture is a process shot. As you see in the second picture, he baked the salmon INSIDE the papaya on low heat for a few hours, then he used the papaya as a serving dish adding rice and fries for the final presentation. How is that for creative plating guys? Even though all these years have passed I still remember this dish clearly and can you tell that it is the most delicious salmon dish I have had in my life. You can feel the passion that he has for cooking in every dish that he makes. Love goes out to you babe, you never cease to amaze me. ❤️💛💚🌊🌊🌴🌴🌍☀️✨ * * Don’t forget to follow👉🏾Chef João @vieirajjoao to see more of his amazing dishes! * * *
And dinner by the wonderful chef Joao, also my husband, pan seared salmon with roast fingerling potatoes, assorted sweet and chilli peppers in a moscato sweet chilli sauce. Amazing! * * Don’t forget to follow👉🏾Chef João @vieirajjoao to see more of his amazing dishes! * * *