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TOM TO TABLE
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Homecooked Weeknight Grub
Homecooked Weeknight Grub

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To insure they come out perfect every time, make sure you weigh your ingredients out for accuracy. This recipe is easy to mess up if you use too much or too little of an ingredient. When the cookies are fresh out of the oven they will be too soft to touch. Cool them down and they should be firm enough to pick up but soft to the bite. Trust me, you're gonna want a glass of milk to go with them.
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This salad has all the flavors from a typical fajita but the cilantro lime dressing really turns it into a great tasting salad. If you're missing having that tortilla to wrap it all up, you can still do that with the lettuce. Still really tasty. I would probably recommend adding some salsa to kick up the heat.
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I remember hearing about pork schnitzel for the first time in my adult years going to Oktoberfest. I was shocked and intrigued that it was a fried pork cutlet. Since the pork is pounded thin, the meat is really juicy and tender. There's a lot of butter involved to give that buttery taste throughout. I didn't say this was healthy by any means. It's just a wonderful dish with elegant flavors.
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Cowboy cookies are also called kitchen sink cookies because there is a bunch of different ingredients thrown together typically with oats, walnuts, chocolate chips, coconut flakes, and pecans. They are nice and chewy to the bite. Take them with you on a hike for a boost of energy but keep in mind, they'll get softer as they get warmer in your pack.
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When Food52 posted another "Test This Recipe" contest on eggs, I knew I had to jump on it. I saw that the Chilaquiles recipe was available and it reminded me of all the times I've eaten it and love it every time. I've never made it before until now. It's surprisingly simple and perfect for breakfast on the weekends.
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There are a few tricks I've used here. The added salt and pickle juice in the brine makes the chicken really tender, juicy, and flavorful. Buttermilk is a must have. Nutmeg is a secret ingredient you would never think to use. Vodka is used in the dredging stage right before frying so that the vodka can create a drier, crispier crust. Keep the oil at constant temperature so that you don't overcook or undercook the chicken.
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The first time I made this, I used raw shrimp that you had to deshell, and devein yourself. It took me at least 30 minutes and a sore neck from bending over. Even though it's an important step to make the sauce with the shrimp shells for that added flavor, I didn't see too much of a difference to make the deshelling worthwhile. Save yourself some time and go for the bagged frozen shrimp that has already been shelled and deveined for you.
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