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For dinner party tonight I did Roasted organic Easter Egg Radishes with Brown Butter, Lemon !

Recipe from Bon Appétit Magazine
Easy and amazing. Once you try these this way you'll understand why they are soooooo good !
Left over Radish tips are becoming a soup tomorrow! I just Love cooking and trying out special ingredients for special occasions

Recipe from their website below for this great side dish. .


INGREDIENTS

2 bunches medium radishes (such as red, pink, and purple; about 20)

1 1/2 tablespoons olive oil

Coarse kosher salt

2 tablespoons (1/4 stick) unsalted butter

1 teaspoon fresh lemon juice

RECIPE PREPARATION

Preheat oven to 450°F. Brush large heavy- duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 11/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over.

#foodiefriday #vegetables #sidedish

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Strive for a balanced plate incorporating different options from each of the five major food groups: fruits, vegetables, grains, dairy, and protein. Limiting or eliminating one of these groups can lead to vitamin or mineral deficiencies, which can affect your oral health. Here are 9 best things to eat and drink for healthy teeth.

http://www.healthyvogue.com/9-best-foods-healthy-teeth/

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Healthy zucchini pancakes

Today I will share super easy and healthy zucchini pancakes recipe. Zucchini never was my favorite vegetable. Maybe because I never knew how to make it tasty. Not long ago I found out it once again and loved it. This time we will be going to make zucchini pancakes, who doesn’t have any taste of zucchini and tastes like potato pancakes! Very soft and smooth pancakes that will satisfy you and your family.

Ingredients:
2 little Zucchini
1 Red onion
2 Eggs
7 spoons of Flour
1 teaspoon of Baking powder
1 teaspoon of Salt
1/2 teaspoon of Pepper
3 cloves of Garlic
Parsley
Dill
For baking Olive oil
FOR SAUCE:
Greek yogurt
Salt
Dill
Parsley

Directions:
Grate zucchini and onion, chop dill and parsley. Beat eggs into the bowl, pour salt, pepper and mix everything up. Pour baking powder, flour and beat everything.

Heat oil in a frying pan and form pancakes. Fry for several minutes from both sides.

For sauce just pour greens, salt into yogurt and mix everything up. You can also squeeze some garlic.

Serve pancakes with sauce, pour some parmesan if you want – it really fits here. Enjoy!

#zucchini #pancakes #breakfast #healthy #spoonof

Check out my blog for more recipes :) https://spoonof.com

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NEW ORLEANS-STYLE CHICKEN

Ingredients (serves 3)
9 boneless, skinless chicken thighs or breasts

1/3 cup Extra Virgin Olive Oil

Seasoning mix:
1/4 teaspoon celery
2 teaspoons ground paprika
2 teaspoons granulated onion
1 package gluten-free chicken bouillon
1 tablespoon granulated garlic
2 teaspoons Badia Sazon Tropical seasoning
2 teaspoons ground black pepper
1 teaspoon dried oregano
1 teaspoon salt
sprinkling dried basil

Avocado/Mango Salsa
2 tablespoons rice vinegar
2 tablespoons olive oil
1/4 teaspoon ground cumin
1/8 teaspoon salt
Dash ground black pepper
2 very large avocados, halved, seeded, peeled, and chopped
2/3 cup chopped fresh, ripe mango
1/3 cup chopped red or green sweet pepper
1/2 cup chopped fresh cilantro

Specialty Steamed Rice
4 cups water or broth
1 onion, finely chopped
2 cups rice
1/2 cup extra virgin olive oil

Method:
Wash the chicken, then coat them with the seasoning mixture.
Heat the olive oil in a frying pan and brown the chicken for 3 minutes on each side.
Line a shallow baking dish with oven-safe parchment paper and lay chicken down in one layer.
Bake at 400 degrees Fahrenheit for 30 minutes.
While the chicken bakes, prepare your vegetable side dish, as well as the avocado salsa and rice.
For the rice, you will need to brown the onion in the olive oil, then add the rice and brown it, too. Pour in the water and, with the heat on high, bring it to a boil. When it has reached boiling point, without stirring the rice, turn the heat entirely on low, and put the lid back on. Allow it to steam until water has dehydrated and the grains are soft. This will take about 20 minutes.

Serve all of the afore-mentioned dishes together immediately. Enjoy!

https://youtu.be/Qjn-u_V-iVY
https://rivkasoldworldrecipes.blogspot.com/2017/11/chicken-new-orleans-style.html

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The Bachelor
This rum and amaro-based cocktail recalls the richness of an Old-Fashioned crossed with the anise undertones of a Sazerac.

1 ounce Meletti
1 ounce rum, aged (preferably Diplomatico)
1/2 ounce absinthe (preferably St. George)
5 dashes bitters, Bitter Truth Aromatic
Garnish: grapefruit twist

Add all ingredients to a mixing glass.
Add ice and stir until chilled.
Strain into a rocks glass over ice.
Garnish with a grapefruit twist.

https://punchdrink.com/recipes/the-bachelor/

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Poor diet is the biggest cause of a weakened immune system in healthy individuals. While an all-around healthy diet is the key to stronger immunity, these 5 immune system-boosting foods can keep you in fighting condition.

https://health-zone.org/top-5-foods-killer-immunity/

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Kimchi Ddukbokki with pork - Korean rice cakes with kimchi and pork in a spicy hot sauce made with gochujang, soy sauce, sugar, and a little toasted sesame oil here.

RECIPE:

https://cookpad.com/us/recipes/1744443-ddukbokki-with-pork-kimchi

What's dinnering with you tonight? :)

#cooking #homecooking #koreanfood #kimchi #recipes #cookpad

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A bronze candle is placed on the table and lit. Nice touch. Romantic. But nothing is done with so mundane a motivation as mere ambiance at The Aviary NYC, the new Manhattan branch of chef Grant Achatz’s and beverage director Micah Melton’s celebrated high-concept Chicago bar.

Sure enough, a few minutes later, a server arrives with a masted ship in a bottle, sealed with the contents of a cocktail made of Batavia Arrack, pineapple and lime juices, hazelnut orgeat and bitters, which gently slosh up and over its glass bow.

He then holds a bowl behind the candle and aims an atomizer containing a mace tincture at it. A flame erupts, coating the cavity of the bowl with the spice’s aroma. The bowl is then filled with the bottle’s contents, which are as smooth as the road getting to it is winding: aromatic, creamy, vaguely tropical—a sort of piratical ambrosia.

Depending on how many different cocktails you order during a seating at The Aviary—and there are indeed seatings, which must be reserved online with a deposit—a piece of stagecraft such as this arrives tableside roughly every 15 minutes.

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Foods with probiotics (the good kind of bacteria) can help you get slim, stay healthy, and feel better than ever.

https://health-zone.org/6-best-probiotic-foods-gut-health/

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The story of the Sazerac goes back to New Orleans in the 1830s, where apothecary Antoine Amédée Peychuad began providing Cognac toddies using a bitters of his own design. The toddies became such a local sensation that a bar called the Sazerac Coffee House began buying his bitters to use in their own cocktail, mixing Cognac with absinthe, bitters, and sugar to make the Sazerac, which is claimed to be the first-ever ‘branded’ cocktail (the old fashioned was around at the time, but was generally just referred to as a ‘cocktail’). Eventually, the Sazerac Coffee House simply bought the rights to Peychaud’s bitters entirely, and when an insect epidemic destroyed French vineyards used to make cognac, the heart of the drink was switched to rye whiskey. In a big blow for Sazerac lovers, absinthe was banned in the US in 1912, and for the next hundred years Sazeracs generally used an anise-flavored liquor called Herbsaint in its place, though in these enlightened days absinthe is freely available again. Now that you know the history, let’s gather our materials and see what we can do with NOLA’s historic (and official) drink.
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