Rhode Island Nesties
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.
Nestie Cooking Club, Now Open!!!!
Sorry for the delay, busy work week!
This week's theme is Fancy Schmancy ---- what are those fancy, fun, complex and just over the top amazingly wonderful meals that you love to prepare? You know, the ones that take all day so daddy is on kid duty but you get to spend it creating an amazing dish that will knock the socks of everyone.
Share your fancy meals here - be they fancy ingredients, fancy preparation - share your fav special meal/dish to make!
Wife, mom, attorney, blogger, runner - trying to learn to love all the good things in life!!
"It's not a sprint, it's a marathon." - Alex & Ani bracelet
My blog: Dodging Acorns
"It's not a sprint, it's a marathon." - Alex & Ani bracelet
My blog: Dodging Acorns
Re: Nestie Cooking Club, Now Open!!!!
I don't really have many fancy-schmancy recipes. At least, not what I would consider fancy-schmancy. Those are meals I go out for, and let someone else cook for me!
That being said, here are a few of my favorite recipes that seem like they're harder than they are, and that always get rave reviews when I do make them.
Crab Ravioli in Creamy Tomato Sauce This one impressed my husband the first time I made it. So, I'd say it was a success!!
Creamy Tomato Basil Soup Don't skimp on the ingredients here. Use real butter, heavy cream, and fresh basil leaves for the best tasting results! Perfect indulgent soup for a cool day.
Spaghetti al Limone I first saw this recipe featured on "America's Test Kitchen." I was intrigued, and had to try it. It is so easy, and absolutely delish. One of the lightest/freshest tasting lemon pastas I've ever had. Definitely have to make it again soon!
Macadamia Apple Crisp I have never had leftovers of this dessert. Ever! I usually double (or triple) the amount of macadamia nuts called for in the recipe. Perfect paired with good vanilla ice cream and/or a dollop of whipped cream.
These are the dishes that I love love love, but we don't have time to make anymore! You're making me hungry
(and I apologize that I think I've posted all 3 here before, although a year or 2 ago, but they are still yummy!)
Baja Chicken Tacos: Individual ingredients:
Chicken:
Quarter 1 chicken breast.
Simmer in 2 cups chicken stock,
juice of 1/2 a lime,
1/8 tsp cayenne pepper (or chili powder if you don't like spice),
1/2 tsp minced onion,
1/8 tsp cumin,
1/8 tsp garlic powder,
1/8 tsp black pepper, and
1/4 tsp seasoned salt.
When cooked, remove from the liquid and shred it.
After shredding, sprinkle with lime juice and some cilantro.
Even better if it sits overnight and you can just reheat it before serving.
South of the border coleslaw:
Mix 1.5 Tbsp olive oil,
1 Tbsp fresh lime juice, and
1/4 tsp cumin in a small bowl.
In a large bowl, combine 2 cups shredded cabbage,
1 carrot peeled or shredded (I use a peeler to get really thin slices),
1/4 cup chopped fresh cilantro, and
2 Serrano peppers (or one jalapeno) slivered (skip if you don't like heat).
Pour sauce mixture over the cabbage mix and stir.
Mango salsa:
Combine 3/4 c mango, diced, (fresh is the best, although the frozen mango is pretty good. Canned stuff is too slimy)
2 Tbsp red pepper, diced,
1/4 c red onion, diced,
1 tsp lime juice,
1.5 Tbsp chopped cilantro,
1/8 tsp ground ginger, and
1.5 tsp chopped hot peppers.
Salt to taste
Put some chicken, coleslaw, and mango salsa in a tortilla and eat! Serve with guacamole and chips and rice on the side.
Halibut Cakes & Chili-Mayo Sauce
Ingredients: Chili-Mayo Sauce
1/2 cup mayonnaise
1/4 tsp black pepper
2 tsp chili paste
1/16 tsp cayenne pepper
1.25 tsp lemon juice
3/8 tsp garlic powder
Ingredients: Fishcakes
1 lb Halibut, coarsely chopped
2 tsp lemon juice
1/2 cup chopped onion
3 tops scallion, chopped
2.5 tsp chopped fresh parsley
1 large egg, beaten
1/2 cup panko bread crumbs
1/2 cup fine italian breadcrumbs
2/3 of the chili-mayo sauce from above
Vegetable oil
Extra panko breadcrumbs mixed with seasoned salt &
pepper
Preparation:
Mix all ingredients for chili-mayo sauce.
Cover & refrigerate.
Mix all ingredients for fish cakes.
Form mixture into eight 1/2?-thick cakes, using approx 1/4-1/3 cup for each
Dredge cakes in extra breadcrumbs and seasoning, turning to coat.
Place on baking sheet. Refrigerate 1hr-8hrs to ?set? cakes.
Heat oil in skillet. Working in batches, add fish cakes and cook until golden brown and cooked through, about 5 minutes per side.
Transfer to plates and serve with chili-mayo sauce
Ingredients:
Cake:
unsalted butter
3 cup + extra flour
~1 lb carrots, peeled
3 large room temperature eggs
1/3 cup nonfat buttermilk
1 tsp vanilla
2 cups sugar
1 1/2 cups veggie oil
1 tsp fresh grated ginger
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
Frosting:
3/4 cup unsalted room temperature butter
24 ounces of room temperature cream cheese
3 cups confectioners sugar
1 Tbsp grated orange zest
1 Tbsp fresh grated ginger
Pinch of salt
Candied carrots:
12 large carrots
7 cups sugar
Preparation:
Cake:
Butter and flour two 8"x2" round cake pans.
Preheat oven to 300 degrees.
Grate carrots using a small hole grater (the smaller the better, you want very thin and small pieces of carrot) to yield 2.5 cups.
Place carrots, eggs, buttermilk, vanilla, sugar, veggie oil and ginger in a bowl and combine.
In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Fold into carrot mixture until combined.
Divide equally between the two pans. (weigh them for best results).
Bake approximately 1 hour.
Cool on wire rack in pan approximately 15 minutes before turning cakes out onto wire rack. Cool completely.
Use serrated knife to trim tops and halve each layer horizontally.
Frosting:
Beat butter on medium-high approximately 2 minutes until fluffy. Add cream cheese and beat another 2 minutes until fluffy. Add remaining ingredients and beat 5 minutes more. Use 3/4 cup between cake layers and use the rest to coat the outside of the cake.
Candied carrots:
Slice carrots into <1/8" thick strips, as long and as wide as possible.
Boil 4 cups of sugar and 2 cups of water on high. Cook carrots on medium heat until translucent, about 25 minutes.
In another pot, combine 3 cups of sugar and 1 cup of water. Boil, remove from heat.
Transfer carrots to the second sugar syrup. Completely cool. When removing carrots to decorate the cake, use fingers to remove excess syrup.
"It's not a sprint, it's a marathon." - Alex & Ani bracelet
My blog: Dodging Acorns
Def the fanciest thing I've ever made: Beef Wellington
Absolutely amazeballs!!!!
I don't know, a lot of people consider our weekend cooking fancy but I don't - we just like to be in the kitchen preparing delicios meals!
"It's not a sprint, it's a marathon." - Alex & Ani bracelet
My blog: Dodging Acorns