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( all that's yummy )

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yummyinmytumbly:

Steak and Spinach Quesadilla

gastrogirl:

s’mores sticky buns.

gastrogoodies:

Caesar Chicken Tortellini

photoblogged:

Sauteed Salmon with Mango Kale Salad
Long time no update! So.. I started a diet. I’m about 5 days into the diet and I’m eating the same foods over and over again because it’s easier to stay on track that way (for me at least). So hence me not having much updates. If I have too much variety, I’ll want to eat and eat and eat! I’m actually surprised at how much weight I’ve lost so far, even though I know that it’s mainly just water weight. But just to see the numbers on the scale change is very uplifting! It’s very motivational and it keeps me going knowing that I can do it. So yay!
This was a dish I made one night, just a salmon filet ontop of one of my favorite salads. You can cook the salmon anyway you like using your favorite recipe. But this salad freaking rocks. I got the recipe from Aarti on the Food Network. I watched her since the beginning of the Next Food Network Star about two seasons ago. I normally don’t watch this show, but since there was sort of a connection to someone who was 3rd place on the show, I started watching.
Anyways, I’ve made this salad a few times now and I freaking love it! It’s one of my favorite salads and the best thing about this salad is that the longer the salad sits over the course of a day or two, the better it becomes. The lemon juice helps to soften the kale and the flavors end up blending together so nicely. It’s a very light and simple salad. It’s quick to put together and your hands will get a little messy because you’ll want to massage the kale and the lemon juice together.
The first day tastes great. The second day tastes better. The third day EVEN BETTER!
The Mango Kale Salad recipe was from the Food Network Show Aarti Party. My changes are italicized.
Ingredients
1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
Freshly ground black pepper
1 ripe mango, diced small (about 1 cup) (I like a lot of mangoes in this salad, so I probably used about 4 small ones, change the quantity of this anyway you like depending on your tastes)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded (I didn’t have any on hand so I didn’t include this this time. But you can just as easily add almonds, or walnuts to this salad and it works really well)
Directions
1. In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
2. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
3. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
This is so good, you’ll have to eat it to believe it.

Grilled salmon steaks with herb butter (by elinor04)

feedingbigsexy:

Photograph by Sarah Flotard
Salmon Cakes with Lemon, Dill, and Homemade Dijon Mayonnaise

Recipe by Sara Dickerman | BonAppetit
Makes 12 cakes

Ingredients

Dijon Mayonnaise (makes 2/3 cup)
1 large egg yolk
2 tablespoons Dijon mustard
1 tablespoon (or more) fresh lemon juice
1/2 cup vegetable or olive oil
1 teaspoon finely chopped fresh dill
Kosher salt

Salmon Cakes
3/4 pound salmon fillet, preferably sockeye (previously frozen is fine)
Vegetable or olive oil (for brushing and cooking)
1 1/2 pounds russet potatoes, peeled, cut into 2-inch chunks
1 teaspoon kosher salt plus more for seasoning
1 large egg
1 large egg yolk
2 tablespoons finely chopped fresh dill
2 scallions, thinly sliced
2 teaspoons lemon zest
Freshly ground black pepper or crushed red pepper flakes (optional)

Special Equipment:
A potato ricer

Preparation

Dijon Mayonnaise

Combine egg yolk, Dijon mustard, and lemon juice in a blender. Blend on high, leaving the lid partially open, until smooth. With motor running, slowly pour in oil in a thin stream; blend until combined. Season to taste with salt and more lemon juice, if desired. Set aside 1/3 cup for salmon cakes. Stir dill into remaining mayonnaise. Place in small bowl; cover and chill.

Salmon Cakes

Preheat oven to 400°. Brush salmon with oil. Place salmon in an 8x8” baking dish and bake until flesh is just opaque, about 12 minutes; let cool. DO AHEAD: Salmon can be cooked 1 day ahead. Wrap in plastic and keep chilled.

Place potatoes in a medium saucepan; add water to cover by 2 inches and season with salt. Bring to a boil over high heat; reduce heat and simmer until potatoes can be easily pierced to the center with the tip of a knife, 5–10 minutes. Drain potatoes and pass through ricer into a large bowl; set aside.

Remove any bones and skin from cooked salmon and discard; place flesh in a medium bowl. Using a fork, gently pull apart fish into large flakes. Line a baking sheet with parchment paper; set aside.

Lightly beat egg and egg yolk in a small bowl to blend. Stir egg mixture, dill, scallions, lemon zest, and 1 tsp. salt into reserved potato purée until just combined. Fold in reserved 1/3 cup Dijon mayonnaise and flaked fish. Season to taste with salt and black pepper or red pepper flakes, if desired. Using a 1/3-cup measuring cup, scoop mounds of batter onto prepared baking sheet. Cover loosely with plastic wrap and chill for at least 1 hour and up to 4 hours.

Heat a large skillet or a griddle over medium-low heat; coat surface with 1 Tbsp. oil. Shape salmon cakes into 1/2-inch-thick rounds. Working in batches, wiping skillet clean after each batch, and coating skillet with 1 Tbsp. oil each time, cook salmon cakes, gently flipping with a flat spatula halfway through, until lightly browned, about 5 minutes per side. Serve with remaining Dijon mayonnaise alongside.

Faux Thin Mints (by jwannie)

delishytown:

Baked Spaghetti Bolognese
We made spaghetti bolognese last night for dinner. Today we baked the leftovers with cheese on top. It was a delicious leftovers day!
In a heavy bottomed stew pot, saute chopped onions seasoned with salt and pepper.. Push to the side and add fresh grass fed organic ground beef, a little more salt and pepper. I always use grass fed ground beef, but it’s especially important in a dish like this where the meat is the main flavor of the sauce.
Let the meat sear and get color on the bottom, (also important for flavor). Add chopped celery, chopped carrots and chopped garlic. Mix with a wooden spoon and break up the meat as it cooks. Let these ingredients cook together until the meat is no longer pink. Drain off any fat. Add 7 or 8 chopped mushrooms.
Add 1 can whole peeled tomatoes, blended, 1/2 tsp cinnamon, 1/2 tsp dried basil, 1/2 tsp sugar, 1 cup red wine ( or 1 cup water and 1 tsp chicken base), 1 tblsp tomato paste, ( I like the kind that comes in a tube, keep it in the fridge, and use it for stuff like this as needed), salt and pepper, and one bay leaf. Bring to a boil then reduce to low simmer, cover and slow cook for about an hour, stirring occasionally to prevent it from sticking or burning on the bottom.
Boil salted water for pasta. Heat oven to 400. Cook any pasta according to directions. Butter a small casserole dish, add noodles, top with sauce, add your favorite cheese on top, we used cheddar and parmesan, bake for 15 minutes until hot and bubbly. Yum!

foodopia:

bacon wrapped jalapenos: recipe here

Chicken Tandoori (by Food Snots)

mothernaturenetwork:

Recipe: Tuna Tapenade CrostinisLike the best tuna sandwich you’ve ever had except 10 times better.

cravingsforfood:

Potato butternut squash chorizo soup.

Recipe here.

ivillagefoodies:

Balthazar SaladWhen we set out to devise a house salad that would reflect the restaurant, we decided to incorporate an ingredient for every letter in the word Balthazar. The Balthazar Salad was a hit, but we still don’t generally recommend designing food through word-play. Click here for the recipe!

-foodporn:

CHOCOLATE GLAZED COCONUT CREAM PUFFS