Dallas-Fort Worth Nesties
IMFun
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Re: Tasty Tuesday
I have too many to name. But here's a link to my cooking blog, if you're interested....
alliscookingcorner.blogspot.com/
I have tons as well...
but will post one of my fav's.
Chicken Pot Pie
Ingredients
nocouponsFor the pastry:
nocouponsDirections
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Baked Ziti!! I usually add fresh garlic and herbs, like rosemary or basil to the jar sauce.
Ingredients
Directions
This is one of my faves and its so easy. I usually make guacamole with it too.
INGREDIENTS
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice
DIRECTIONS
In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts. (I usually use a little less salt, and double the rest of the spices so there is plenty to coat the chicken)
Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
This is drunkenknitter/wife/mom's recipe for hummus, I have tried many a recipe for hummus and haven't found anything better (except that cilantro hummus I made one time, that might have been on par)
1 (15 ounce) can chickpeas , drained and rinsed
1 medium clove garlic ,minced or pressed through a garlic press
3/4 teaspoon table salt
pinch cayenne pepper
3 tablespoons lemon juice , from 1 large lemon
1/4 cup tahini (In the olives section at Kroger)
1/4 cup virgin olive oil
1/4 cup water
Process all of the ingredients in a food processor until smooth, about 40 seconds. Transfer the hummus to a serving bowl, cover with plastic wrap, and chill until the flavors meld, at least 30 minutes; serve cold. (The hummus can be refrigerated for up to 2 days.)
Sometimes I leave out the olive oil, or replace it with chickpea juice to cut down on the fat and it is still really good.
Roast Caribbean Chicken with Caramelized Bananas
8 chicken breast halves, boned but skin attached
1 cup coconut milk, unsweetened
4 bananas, still slightly green
? cup light brown sugar
Freshly grated nutmeg
Marinade
1 tablespoon grated lime peel
? cup lime juice
? cup of honey
? cup soy sauce
2 tablespoons flavorless cooking oil
4 cloves garlic, minced
1 tablespoon minced ginger
4 whole small green onions, minced
? cup minced cilantro sprigs
4-8 small hot chilies (preferably Serrano), minced including seeds
Advance Preparation
In a bowl combine all the marinade ingredients and stir well. Add half the marinade to the chicken, and marinate 1 to 6 hours, refrigerated.
Combine the remaining marinade with coconut milk.
Last Minute Cooking
Peel bananas, cut in half lengthwise and rub with brown sugar. Preheat oven to 325. Place chicken, skin side upon wire rack place on a baking pan. Roast until internal temperature reaches 155 degrees, about 25 minutes. Turn oven to broil and broil bananas about 1 minute on both sides until caramelized, Or barbeque chicken and caramelize bananas.
Place coconut sauce in saucepan and bring to a simmer. Spoon sauce over plates. Top with chicken and grated nutmeg. Serve at once.