shorterexcerpts:

mindbabies:

today:

TODAY gets the recipe for Beecher’s “World’s Best Mac & Cheese”

For National Cheese Lovers Day (not that we’ve ever needed a reason before)

I don’t know if you guys have been able to discern the fact that I FUCKING LOVE MAC AND CHEESE.

I’d put a little more Panko bread crumbs on it but…yeah, I think I’m going to bake up some Mac & Chee tonight.

imaginaryheroes:

matchstickmolly:

The Eat Seasonably Calendar

reblogging for usefulness!

There isn’t a “recipe,” really, all you do is this:

Heat a non-stick skillet to medium low heat. Lightly spray with oil. Slice an avocado with the skin ON lengthwise, forming one thick slice in the middle. (You will have some leftover avocado pieces – so, Hey! Make some bonus guacamole if you want! Guacamole for Breakfast? Why NOT? It’s the Holidays!) Remove the seed and use a small cookie cutter to make a hole in the center of your thick slice. Place the avocado slice in the pan. Crack a medium sized egg into the center of the hole. Cover and cook for a minute or tow, until the egg is as you like it. Season with salt and pepper and serve.

ardenashley:

Ingredients
1/2 cup bourbon
1/2 cup aged rum or brandy
2 cups milk, plus milk frozen into cubes
1/4 cup maple syrup
Grated nutmeg

Preparation
Stir the spirits, milk and syrup together in a pitcher. Pour into tumblers over frozen milk cubes or ice cubes and dust the tops with grated nutmeg. Yield: 4 drinks.

c/o: The Daily July via NY Times)

PB&J Smoothie

• 1/3 cup milk
• 1/3 cup apple juice
• 1/3 cup peanut butter
• 1 – 2 bananas (I like using 2…but if you only have 1 on hand don’t let it stop you!)
• 1 cup frozen (or fresh) berries
• Optional: A handful of ice cubes if you use fresh berries

Mix well in a blender and serve cold with a straw.

Fajitas

Ingredients:

• 4 bell peppers, sliced (we used green bell and Anaheim peppers, but red or yellow would be great too)
• 2 onions, sliced
• ½ pound mushrooms, sliced
• 2 Serrano peppers, finely chopped (optional: we put ours on the side so our kids wouldn’t think it was too spicy)
• 2 tablespoons cooking oil
• 2 teaspoons Emeril’s Essence
• 1/4 teaspoon ground cumin
• juice of 1 lime
• 2 tablespoons butter, melted

Serve with:

• Whole-wheat flour tortillas, warmed
• Grated cheese
• Diced tomatoes, Pico de gallo or salsa
• Freshly sliced avocado
• Cilantro
• Sour cream
• Lime wedges
• Corn on the cob

Directions:

Heat the 2 tablespoons of oil in a large sauté pan over medium-high heat. Once the oil is hot toss in the sliced onions and bell peppers. While those are cooking mix together the spiceswith the juice of 1 lime and 2 tablespoons of melted butter in a small bowl. Once the peppers and onions are starting to brown add the mushrooms and spice mixture. Cook for 3 – 5 more minutes and then serve with warm tortillas and other toppings of your choice.

Yield: 4 – 6 servings

Grilled Pimento Cheese Sandwich

Ingredients

• 5 ounces organic white sharp cheddar cheese, freshly grated (not the pre-grated stuff which contains an anti-caking agent)
• 4 ounces organic cream cheese, softened (I stick it in the microwave for a few seconds, after I take the metal foil off of course)
• Half of a 4 ounce jar of diced pimentos, with juice
• 2 garlic cloves, minced
• 1/4 teaspoon Dijon mustard
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 1 – 2 drops of hot sauce
• Whole-wheat sandwich bread
• Butter for frying

Directions

1. Blend all ingredients (down to the hot sauce) together very well with a spoon or fork.
2. Can be served cold (as pictured to above) or continue with directions below for a hot sandwich.
3. Melt 1 – 2 tablespoons of butter in a sauté pan set just slightly higher than medium heat or use a griddle set at 375 degrees F.
4. Just after the butter has melted (and before it turns brown) rub one side of each piece of bread in the melted butter for full coverage.
5. Remove the buttered bread from the pan and spread a layer of pimento cheese onto the side of the bread that doesn’t have the melted butter on it.  Top that with another piece of prepared bread (non-melted butter side facing down) to make a sandwich.
6. Put sandwich back into the pan onto remaining melted butter and cook until golden brown on each side.

Yield: 5 – 6 servings

1 giant can of glen muir fire roasted tomatoes (or equal amount of real tomatoes if they are in season or nice looking, duhhh, better)
1 onion
1 zucchini
2 cans (or equal amount soaked dry beans) kidney/canellini/whatever beans (rinsed)
1-2 jalapenos
2-4+ cloves garlic
1-2 carrots
whatever other veggiez
a bunch of chili powder, cayenne, black pepper, thyme, coriander, etc. 8-10 hours on low. amazing. 

Super Easy Alfredo Sauce

Ingredients

• 1 lb boxed or homemade 100% whole-grain pasta
• 2 tablespoons butter, preferably organic
• 1 cup heavy whipping cream, preferably organic
• 2/3 cup freshly grated Parmesan cheese
• Salt and pepper, to taste

Directions

1. In a large pot, boil the pasta according to package directions
2. Meanwhile melt all the butter and 2/3 of the cream in a large sauté pan over medium heat. Stir with a wooden or other large spoon.
3. Once the cream and butter start to thicken (after a couple minutes) turn the heat off.
4. When the pasta is done drain it thoroughly in a colander and add drained noodles to the cream and butter mixture.
5. Turn the heat back on to medium-low and add the remaining 1/3 cup cream and all of the Parmesan cheese.
6. Toss the pasta around to coat until the sauce thickens slightly. Season with salt and pepper and portion out into pasta bowls. Garnish with extra Parmesan cheese and fresh sautéed vegetables (if desired) and serve immediately.

Yield: 4 – 5 servings