1. aurevoirohshanna:

    Thai Green Chicken Curry

    I cooked this yesterday and the result was quite spectacular. Using fresh ingredients and making your own green curry paste definitely return better rewards. It doesn’t take a lot of time like I assumed at first.

    I got the recipe from this site but I multiplied the ingredients by 3 because I was cooking for 8 people.

     
  2. howtodoityourself:

Banana&honey smoothie -
Makes 1 serving
1 banana
3/4 cup of low fat milk
2 teaspoons of honey
1/4 cup of ice (crushed)
Serve ice cold!

    howtodoityourself:

    Banana&honey smoothie -

    Makes 1 serving

    1 banana

    3/4 cup of low fat milk

    2 teaspoons of honey

    1/4 cup of ice (crushed)

    Serve ice cold!

     
  3. cortneylin:

(via Individual Chicken Potpies)
     
  4. image: Download

    dlayphoto:

I want to make ALL of these cookies.
Chewy, Spicy, Crispy, Sweet: 15 Cookies for Fall

    dlayphoto:

    I want to make ALL of these cookies.

    Chewy, Spicy, Crispy, Sweet: 15 Cookies for Fall

     
  5. image: Download

    iguanainmykitchen:

Creamy Baked Porkchops
1 TBSP Garlic Powder, Chili Powder, Cayenne Pepper, Ground Black Pepper1 TSP Salt
In a bowl: 1 Egg, 1/2 cup olive oil.
In a dish: 1 cup crushed cornflakes cereal.
Rub dry mix into porkchop, dip in olive oil/egg mix, and coat heavily in the cornflake mix on the dish.
Place on cookie pan covered in aluminum foil, sprayed with nonstick spray. Cook for 1 hour on 350 or until your desired doneness.
In a pot on the stove, coat with nonstick spray and add sliced string beans, cooked to desired wellness. Dump 1/2 cup coffee creamer (I used Vanilla) 1 TSP buter, and a pinch of salt. Stir until thick.

    iguanainmykitchen:

    Creamy Baked Porkchops

    1 TBSP Garlic Powder, Chili Powder, Cayenne Pepper, Ground Black Pepper
    1 TSP Salt

    In a bowl: 1 Egg, 1/2 cup olive oil.

    In a dish: 1 cup crushed cornflakes cereal.

    Rub dry mix into porkchop, dip in olive oil/egg mix, and coat heavily in the cornflake mix on the dish.

    Place on cookie pan covered in aluminum foil, sprayed with nonstick spray. Cook for 1 hour on 350 or until your desired doneness.

    In a pot on the stove, coat with nonstick spray and add sliced string beans, cooked to desired wellness. Dump 1/2 cup coffee creamer (I used Vanilla) 1 TSP buter, and a pinch of salt. Stir until thick.

     
  6. A Touch of Italy - A Touch of the Mediterranean: Scampi St. Lucia

    cheflarryedwards:

    Scampi St. Lucia - FREE recipe and pics @ http://exm.nr/otoWwa

     
  7. Asian Sizzling Shrimp Salad with Sesame Seeds

    cheflarryedwards:

    Asian Sizzling Shrimp Salad w/ Sesame Seeds - FREE recipe and pics @ http://exm.nr/oTEpGg

     
  8. Cubana-Africana Empanadas

    sequin-stuffed:

    I learned how to make empanadas in middle school with my Cubana/Dominicana Spanish instructor. I’m not Latina, so I’ve added the ‘Africana’ since my recipe is not authentic. lol I’ve always switched up the fillings, but I always make the dough by hand. This recipe takes about an hour to prepare and twenty minutes to bake. Have one of your favorite albums ready to play when you begin.

    Do not read further if you care about calories, cholesterol, or salt. Sorry, but sometimes we have to indulge. The dough and filling can be made vegan very easily. :D

    Click for recipe.

    Read More

     
  9. Recipe - Cajun Chicken Burgers w/ Chipotle Mayo

    sortius:

    Cajun Chicken Burgers w/ Chipotle Mayo

    Ingredients:

    • Cajun Spice mix (refer to ingredients below)
    • Chicken Breast
    • Lemon Juice
    • Olive Oil
    • Mayonnaise
    • Chipotle Sauce (commercial or home made, will post a recipe later for home made)
    • Salt
    • Salad
    • Buns/Rolls

    Spice mix ingredients:

    • 3tbsp Paprika
    • 2tbsp Salt (good quality pink salt or fleur de sel)
    • 2tbsp Garlic Powder
    • 1tbsp Black Pepper
    • 1tbsp Onion Powder
    • 1tbsp Cayenne Powder
    • 1tbsp Oregano
    • 1tbsp Thyme (I don’t use it, so it’s really optional)

    Method:

    For the spice mix, just mix it all together and put it in a sealed container. Lasts about 3 weeks.

    Cut the chicken into pieces ensuring that they are big enough to actually sit on a burger. I like to remove the tenderloin, cut the breast in half lengthways then cut into burgerish shapes.

    Rub the chicken with enough spice mix to coat well, but not so much as to make it gritty. For 2 breasts I use about 1/3 of the spice mix.

    Once rubbed well, add about 1 lemon’s worth of juice per breast, mix well. Add a glug or two of oil per breast and mix until the lemon, spice mix & emulsify.

    Let it stand for at least 6 hours in a sealed container (or tightly glad wrapped bowl) in the fridge.

    Cook on a BBQ or a very hot griddle until slightly blackend, you want a bit of caramelisation, but not too much.

    For the chipotle mayo, add enough mayo to a bowl and slowly add chipotle sauce & salt until you have the desired taste.

    Build your burger with salad (I usually use lettuce, tomato & avocado) & chipotle mayo.

    Enjoy.

     
  10. followthewus:

    As I was cooking I thought it would be nice and neighbourly of me to share :) I’ve made a few pies, curries and stews since arriving so when I do remember to write down the recipe then there’s more tummy love to go around.

    • Brown small chunks of pork in a pan and season with salt - put it…