all things food
Everything you need to know on how to dehydrate oranges. We’re sharing the easiest way to create perfect dehydrated oranges in the oven and you won’t believe how simple it is! Oranges are consistently one of the most popular fruits…
Everything you need to know on how to dehydrate oranges. We’re sharing the easiest way to create perfect dehydrated oranges in the oven and you won’t believe how simple it is! Oranges are consistently one of the most popular fruits in the United States, and people around the globe look for ways to preserve their sweet, tart […]
The post How to Dehydrate Oranges appeared first on Sugar and Charm.
Who wants a drink? It’s been a long week. Let’s relax with an Old Fashioned, one of the oldest cocktails around. The Old Fashioned is for whiskey…
The post The New Old Fashioned Cocktail appeared first on Cookie and Kate.
Who wants a drink? It’s been a long week. Let’s relax with an Old Fashioned, one of the oldest cocktails around. The Old Fashioned is for whiskey lovers, certainly, but it also might convince naysayers to become whiskey cocktail drinkers after all.
Like mulled wine, the Old Fashioned is perfect during the holidays, on chilly evenings, and basically any time you find yourself sitting around a fire. It’s a bold, dynamic drink that’s a little citrusy and a little sweet.
I came up with one delicious twist on the classic recipe, which also happens to be a shortcut. If you’ve been following this blog for a while, I bet you can guess what it is.
That’s right, I used maple syrup instead of simple syrup. Historically, Old Fashioned cocktails are made with a sugar cube or simple syrup. I’m here to tell you that they taste better with maple syrup, which complements bourbon’s caramel notes and stirs in like a dream.
Back when the Old Fashioned gained popularity, maple syrup was not readily accessible. Lucky for us, it is now. I hope you’ll give it a try!
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Let’s cozy up with some mulled wine. Turn on some music, build a fire or light some candles, throw some spices and wine in a pot, and…
The post Classic Mulled Wine appeared first on Cookie and Kate.
Let’s cozy up with some mulled wine. Turn on some music, build a fire or light some candles, throw some spices and wine in a pot, and embrace the holiday season. It’s really that simple.
I’ve always associated mulled wine with holiday parties, but a single batch is perfect for two to four people. Mulled wine is unbelievably easy to make, even on a weeknight, and fills your home with holiday fragrance.
This mulled wine is for wine lovers. I’ve encountered a few mulled wines over the years that tasted like sweet potpourri, but not this recipe. It’s fruity and spiced, but the wine still shines through.
You just might even have all of the ingredients at home! If so, you’re just fifteen minutes away from mulled wine. Let’s make some.
The post Classic Mulled Wine appeared first on Cookie and Kate.
I was joking with someone the other day, who was making Judy Rodgers’ Pickled Red Onions. Judy was the chef and owner of Zuni Café in San Francisco and published one of the best books on cooking that has ever been written: The Zuni Café Cookbook. Like a number of her recipes, the method for pickling her famous red onions they serve on the Zuni…
I was joking with someone the other day, who was making Judy Rodgers’ Pickled Red Onions. Judy was the chef and owner of Zuni Café in San Francisco and published one of the best books on cooking that has ever been written: The Zuni Café Cookbook. Like a number of her recipes, the method for pickling her famous red onions they serve on the Zuni burgers, seems convoluted and requires what seems like a bunch of unnecessary steps. But like most of Judy’s recipes, the joke is on anyone who doubts her recipes, whose results are always spot-on. (I posted an easier pickled red onion recipe a while afterward, for those that don’t have the stamina to make hers.) One of her famous quotes about her cooking was, “Stop, think, there must be a harder way.”
This unusual combination of citrus and cooked rice prompted the cooks at her restaurant to question her sanity when she put it on the menu, but it’s really wonderful and a breeze to make. It requires just a short list of ingredients and pairs perfectly, with everything from grilled fish and shrimp, to seasonal vegetables like asparagus, peas or fava beans. But it shines just as brightly on its own, too.
Continue Reading Citrus Risotto...
This pecan crusted chicken salad is bringing allll the cheer in the new year. Doesn’t it look so fresh?! So filling? So I-want-to-jump-in-right-now good? I KNOW! I’ve made a lot of kale salads over the years and this one is just as great as all the others. Don’t make me choose a favorite! We start […]
The post Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette. appeared first on How Sweet Eats.
This pecan crusted chicken salad is bringing allll the cheer in the new year.
Doesn’t it look so fresh?! So filling? So I-want-to-jump-in-right-now good?
I KNOW!
I’ve made a lot of kale salads over the years and this one is just as great as all the others. Don’t make me choose a favorite!
We start with some pecan crusted chicken. I’ve made pecan crusted chicken before (seriously how was that eight years ago?!) and threw it into a wrap, which was lovely. It’s funny because I made that pecan chicken based on the same salad that inspired me for this pecan chicken! I just can’t get away from it.
I use the method that I always use – a wire rack, olive oil mist and high heat – to get the thick pecan “breading” on the outside. It’s fantastic! It also ups the chances that your kids will eat these (Emilia called them chicken nuggets multiple times) and heck, will make you enjoy the chicken more too.
If I do say so myself.
If you’re not feeling a salad, this chicken is great for any meal! Fantastic with some house sauce too.
But if you are in the mood for a big salad bowl?
The chicken is ridiculously flavorful AND also breaded, so it’s crisp and delicious. It adds that extra crunch to a salad. I know that I always want crunchy chicken tenders on a salad if I can get them. The “breading” of pecans is huge, because if you’re anything like me, I instantly want chicken more when it has a topping.
The cara cara oranges are slightly sweet and tart – so good. Citrus season is rocking my world. And the cucumbers are light and freshing.
The pickled onions are tangy and briney. You can find the recipe I use here. Make a batch each week and stick them in the fridge! They work on all the things.
The pecorino is rich and salty and adds the cheese to a salad that we all love, but does it with just a small sprinkling because it’s loaded with flavor.
Oh and the dressing! Triple citrus, whatwhat! We’re using lemon, orange and grapefruit. YUM.
I know this whole bowl is a little high maintenance – you have to make the chicken; there appear to be lots of ingredients in the dressing. However, if you’re in a pinch, just make the chicken ahead of time and use whatever dressing you prefer, from a bottle or whatever. Use mandarin oranges in juice as opposed to segmenting a fresh orange. Use a sliced shallot if you don’t have time for pickled onions. Make it your own and don’t let the ingredient list scare you!
This is seriously such a wonderful, fresh salad for the new year. Adore it!
This pecan crusted chicken salad is so hearty! Kale, cara cara oranges, pickled onions, cucumbers and pecorino make this a bowl of flavor.
Pretty much going to faceplant into this bowl. Because WOW.
The post Pecan Crusted Chicken Salad with Triple Citrus Vinaigrette. appeared first on How Sweet Eats.