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Baked Sausage and Onions- Simply Amazing

by TT October 20th, 2014| Main Dishes, Recipes, Tapas Monday
rsz_sausagesAlmost a year ago a butcher at a local shop had offered some cooking advice to me, which I followed.  The advice was, "Bake this sausage, so that you don't lose all of the gooey cheese."  I did so and thought the sausage was fine.  However, it wasn't exciting, exhilarating, or really much more special than when I pan cook it. 

So, imagine my surprise when I decided to try that method of cooking again and found the baked sausage to be the one of the most delicious dishes we've had at a Tapas Monday in ages.  In fact, my
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Lemon Pepper Tuna Cakes

by Jane Wangersky October 16th, 2014| Recipes, Simple Solutions
file00041689699Canned tuna has a lowbrow reputation -- we think it's good mainly for quick lunches, especially to take to work or school, or maybe retro casseroles swimming in canned soup. But if you read Tin Fish Gourmet by Barbara-Jo McIntosh, you’ll see that tuna and other canned fish has way more potential. Here’s a simple dish I’ve been making for years; it varies according to what I’ve got in the house, but this version makes a nice end-of-summer supper.

If you like crab cakes, these are much more affordable. If you’re secretly craving something at the other end of the
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Seafood Gumbo

by BnB Finder October 14th, 2014| Best BnB Bites, Recipes
Seafood Gumbo - CopyGumbo is much more than soup, and this gumbo is special enough for a Sunday dinner, even if you're having guests. Shrimp, crab, and oysters come together in a thick, rich, spicy base. It will take patience, especially if you've never made roux (a flour-fat base for soup or sauce), but it's worth it. Unlike the usual lard-based Cajun roux, this one uses vegetable oil, which you're more likely to have on hand. It's from the Fuquay Mineral Spring Inn and Garden Bed & Breakfast in Wake County, North Carolina, a designated landmark convenient to Raleigh and Chapel Hill.

 

 

 

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Buttermilk Fried Chicken- Food Happiness

by TT October 13th, 2014| Main Dishes, Recipes
fried_chickenMy family adores fried food.  Then again, I think most people adore fried food.  I understand that I am more of the exception than the rule in my dislike of fried foods.  However, I also appreciate that my family enjoys different foods than I.  So when my husband sent a recipe for fried chicken that looked delicious, I figured I should give it a whirl.  When our 16 year old daughter happened to walk by laptop and see the recipe and ask if perhaps we'd be having fried chicken, I was 100% certain that I would need to work
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Essential Chili: The 4 Things You Really Need

by Jane Wangersky October 9th, 2014| Recipes, Simple Solutions
chiliI’ve got several time-honored, long-cooking, big-batch chili recipes that use chunks of beef and about 10 kinds of spices. This isn’t one of them. But it’s quick and easy, it tastes good, and you can build on it till it’s almost like one of those more ambitious chilis.

Keeping it to four ingredients, I had to find the essence of chili. Having lived in Texas, I know some people will take issue with that essence containing beans rather than meat. If you feel this way, hey, use meat instead -- I’ll talk about that and other variations in just a
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Gourmet Peanut Butter and Jelly Sandwich

by BnB Finder October 7th, 2014| Best BnB Bites, Recipes, Sandwiches
Gourmet PB&JIf you're wondering what can possibly be "gourmet" about a peanut butter and jelly sandwich, just check out this recipe. It has a definite French feeling, between the French toast base and the Pinot grape jelly (Pinot Noir grapes are not just for wine making anymore).  The crunchy peanut butter is, granted, very North American, but you can always call it beurre d'arachide croquant, as one side of the label says here in Canada. This is one of many lunch dishes at Stone Chalet Bed and Breakfast Inn in Ann Arbor, MI, which offers many special amenities for business
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Veggie Topped Spaghetti Squash

by TT October 6th, 2014| Main Dishes, Recipes
veggie topped spaghetti squashI love the fall.  Sure, I miss being able to wear flip flops, but I love the slight chill in the air, the colorful leaves on the trees, the scarves and sweaters that I can wear.  I also love the assortment of produce available in the fall.  As much as I love summer squash, I love winter squashes even more.  Included in this family is spaghetti squash. 

Spaghetti squash is newer to my cooking repertoire.  However, it has come to play an important role in my fall and winter cooking.  What I like most about it is that I can
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Simple Spicy Meat Loaf

by Jane Wangersky October 2nd, 2014| Recipes, Simple Solutions
meat loafLast spring, I wrote that everyone and his dog had their own ideas of what made a good meat loaf. My own family has several different ideas, and today I’m going to share one of them.

Early fall can be a tricky time to plan meals. You never know whether it’s going to be a burgers-in-the-backyard kind of day or a meat-roasting-in-the-oven kind of day. Plan on this dish and you’ll be ready for either. If it turns out warm and sunny, you can just buy some hamburger buns, make a salad, and grill the sausage patties on
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October’s Food Focus- Main Dishes

by Editorial Team October 1st, 2014| Recipes
tenderloin usaAs we flip the calendar and October begins, it is time to introduce this month's food focus: main dishes. Starting today with a recipe, and continuing throughout the month, we will be sharing recipes and cooking tips for an assortment of entrées. Whether you're looking for a new Sunday dinner recipe or a quick dinner idea,  these recipes should be nice options for expanding your repertoire.

Join us throughout the month of October to discover delicious, new main dish ideas.
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Flank Steak Sliders

by BnB Finder September 30th, 2014| Best BnB Bites, Recipes
Steak SlidersSliders, or any sandwiches, will be more than just an ordinary quick lunch when they're made with this savory steak filling. Flank steak benefits from tenderizing, and the marinade in this recipe not only does that but adds plenty of flavor. We also have a simple recipe that makes a generous batch of spicy salsa. This dish takes a fair amount of advance preparation, but it's quick to put together when it's time to eat. It comes from Willis Graves Bed & Breakfast Inn in Burlington, Kentucky (close to Cincinnati, Ohio) and shows their "
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The Best Grilled Cheese. . .For Now

by TT September 29th, 2014| Recipes, Sandwiches
open faced grilled cheeseI always have been a fan of grilled cheese.  As a child, my preference was simple- white bread, American cheese, and butter for grilling.  As I developed a broader palate, I realized that there were tasty grilled cheese sandwiches that could be made with other ingredients.  Cheddar cheese provides a nice bite; fontina and mozzarella both have gooey-ness; swiss cheese adds a nutty flavor.  Never mind that different types of bread could offer varying flavors and textures.  And, of course, the addition of other ingredients, such as tomato slices or wilted baby spinach, can make a grilled cheese multi-dimensional.

With
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Mockaletta: A Stripped-Down Classic

by Jane Wangersky September 25th, 2014| Recipes, Simple Solutions
paninis-and-sandwichesA real muffaletta is one of those rare dishes whose taste is somehow way more than the combination of the tastes of the ingredients. I realized this the first time I tasted one in a little cafe in New Orleans, on my one visit there many years ago. Since that trip, I’ve got out my Cajun-Creole cookbook and made my own muffaletta from time to time, usually when I had to take something to a potluck. It’s been worth it -- those few times.

What exactly goes into a muffaletta? (Which you’ll see spelled countless different ways.) You start with
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