Spaghetti squash is definitely in my top five of favorite vegetables (please don’t tell the others, they get crazy jealous!).
But breaking into this hard gourd can be intimidating.
The key is to cut off the top (and bottom if it’s not flat) of the squash and cut straight through with a serrated knife.
Scoop out the insides and you are ready to bake.
Browning your butter just makes it special. Think about a pine tree, it’s just a tree until you put some tinsel on it and suddenly it’s the most special tree of them all, a Christmas tree!! (It’s 90 degrees outside and apparently I’ve got Christmas on the mind).
Butter is the same way, its fine as is, but when you brown it, it becomes nutty, rich and something you will use in EVERYTHING.
So take a couple minutes and brown your butter before using it in sauces, casseroles or in my Brown Butter Nutella Cookies. It’s simple, easy and this video shows you exactly how it’s done…
My favorite way to warm up tortillas is by charring them; they look awesome, have an added smoky flavor and it gives them a touch of texture.
Watch my video to learn 3 different techniques on how to char your tortillas at home, no matter what stove/oven you are working with.
1. Almost all rice is categorized as "long", "short", or "med"; which simply refers to their length. Long grain rice is about 4 to 5 times long as they are wide, while short grain rice is almost round. Let’s imagine rice as people. Let’s say long grain rice would be played by someone like Cindy Crawford; while Mr.Short Grain would be played by Danny Devito. How’s that for a visual?!
2. The shorter the grain the starchier the rice.
3. When making dishes like Risotto, high starch content is essential. The starch released from the rice is what gives risotto its signature creaminess.
4. In general, short grain rice can be used in place of any other short grain rice in recipes, and the same goes for long grains. So feel free to sub Jasmine for Basmatti and Arborio for Calasparra, everyone will get along just fine.
People tell you all the time that things are easy.
I usually don't believe these people.
It's like when someone tells you to take a class at the gym and they reassure you that it's easy...
But when you can't walk like a normal human being for a week and sitting down makes you grunt a little, you learn to be skeptical.
It was a simple idea...make a cup...fill it with stuff...
But how?
Well this is how...
With a little help from the store and a mini muffin tin you can suddenly become an assembly line for one of a kind, irresistibly cute little appetizers.
RECIPE:
1 8oz can Crescent Roll Dough
Rolling Pin
Knife/Pizza Wheel
DIRECTIONS:
Unroll crecent roll dough onto a lightly floured surface...
Pinch the seams with your fingers in order to create one seamless rectangle of dough.
Dough should be tacky enough to stick together easily.
Roll out dough till it is about 1/3 bigger than the original size.
Cut the rectangle into 24 even squares. Place squares into a greased mini muffin tin and press the dough to the sides of the cup.
Bake at 350 degrees for 10-15 minutes or until cups are golden brown.
Let cups cool and fill with things like cheese, salads or even mini meatballs. ENJOY!
"Obsession" is a word I don’t throw around too often. But there is one thing in my life that I will easily admit I am obsessed with...
...One thing that has found its way into my heart...
...And stomach:
GARLIC.
I. LOVE. GARLIC.
And I when I say I love garlic, I love it in all its forms. Most definitely its sweeter, softer cousin--roasted garlic.
But before you can enjoy this garlicky goodness you need to make it, and here’s how...
servings: 1 bulb
RECIPE:
5 sliced thin cutlets, about 1lbs
1 egg
3 cups Plain Bread Crumbs
1/2 cup Flour
Salt and Pepper
In a bowl scramble egg with 1 tbs water. In another bowl put the bread crumbs. And in another bowl put the flour. Add 1/4tsp salt and 1/8tsp pepper to each dish and stir to combine. Take the cutlet and coat in the flour, then dunk in the egg until coated, then put it into the bread crumbs and press the crumbs onto the cutlet.
Bake at 450 for 8-10minutes or until the center is 165 degrees
RECIPE:
3+1/3 cup Semolina Flour
4 large eggs (7/8 cup)
1/2 tsp Salt
1 Tbs Olive Oil
2 Tbs Water
Mix together with you mixer paddle for 30 seconds. Change to a dough hook and mix 2 minute. Kneed for 2-3minutes. Dough is ready to put through your pasta maker. When using a kitchen aid mixer with pasta attachment you want to work your way thinner until the setting is set to "6", this will give you the best thickness for ravioli. Whatever dough your not using at the moment wrap in plastic wrap or seal in a plastic storage bag to keep moist.
**Watch the video**
RECIPE:
Homemade Pasta Dough - Click here for fresh pasta recipe + how-to video
1 cup Ricotta
1.5 cups Parmesan
2 cups Gruyere
4 Garlic Cloves
1/2tsp salt
1 egg
Combine all ingredients in a bowl. Spoon 1Tbs of filling into each ravioli. Cook ravioli and enojy!!
Makes 45 raviloi
RECIPE: WATCH THE VIDEO!!!! :)
