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Recipes, tips, pictures..whatever food related will be found here! So feel free to submit your favorite recipes! They can be from scratch, or quick stuff.
At some point we will do a recipe of the week, and maybe some video tutorials. Feel free to leave suggestions of what you would want to see!

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Breakfast casserole done in a crock pot!
 
4 notes • Saturday, February 18, 2012 • reblog this

enmotion:

inevitableadventures:

allygator28:

mycaca:

Homemade Hershey’s S’moreBars! (Recipe)

holy shit…

Next care package cookie idea!

stfu!

18,272 notes • Thursday, February 09, 2012 • reblog this

Pork chops. Seasoned with; sage, garlic,thyme, allspice, and paprika. Searing it then letting it bake till it’s done. Side mashed potatoes.

0 notes • Saturday, February 04, 2012 • reblog this

I first tried Moroccan Olive Bread last year and, as a bread connoisseur, I can tell you that it is definitely my favorite kind of bread. Ingredients: (for 2 loaves)  For the poolish 25 g fermented firm levain refreshed 8 hours before 115 g water, lukewarm 115 g unbleached bread flour  For the final dough 320 g water, lukewarm all of the fermented levain 250 g unbleached bread flour 250 g unbleached all-purpose flour 30 g whole-rye flour,  14 g salt 185 g Moroccan oil-cured pitted olives (285 g Kalamata olives, 225 g pitted) Method:  Add the water to the fermented levain to loosen it from the container. Combine the flours in a large bowl. Pour in the watered fermented levain and stir with your hand or a wooden spoon just until a rough dough forms Turn the dough onto an unfloured work surface and knead, using a dough scraper to help, until the dough is very smooth and shiny, about 10 minutes Sprinkle on the salt and continue to knead until the salt has fully dissolved Gently knead the pitted olives into the dough until evenly distributed. You want the bread marbled with purple, rather than completely purple. At this stage, the dough should be soft, sticky and very extensible. Place it in a container at least 3 times its size and cover it tightly with plastic wrap. Let it ferment, preferably at 75°F/24°C, until it is airy and well fermented but not yet doubled in bulk, about 3 hours Fold the dough 3 times at 20-minute intervals, that is, after 20, 40, and 60 minutes of fermenting, then leave the dough undisturbed for the remaining time Flour the surface of the dough and your work surface and turn the dough out. Cut the dough in half; each piece should weigh 680 g. Gently round them with more flour, cover them loosely with plastic wrap, and let them rest until well relaxed, 15 to 20 minutes Shape the dough into even and tight round loaves without deflating them. Place the dough topside down in linen-lined baskets, lightly sprinkle with flour, and cover well with plastic wrap. Proof until well expanded, about 3 hours . At least 45 minutes before the dough is fully proofed, arrange a rack on the oven’s second-to-top shelf and place a baking stone on it. Clear away all racks above the one being used. Preheat the oven to 425°F/220°C Turn the breads out onto a sheet of parchment paper or a floured peel and slash an off-center line across the top If desired, just before baking the bread, fill the oven with steam. Spray the breads lightly with water, then slide them, still on the paper, onto the hot stone. Bake the breads until dark and evenly browned all around, 40 to 45 minutes, rotating them halfway into the bake. Let the breads cool on a rack.

3 notes • Friday, February 03, 2012 • reblog this

Turkey, cream cheese, pickle. A surprisingly delicious snack.

2 notes • Friday, February 03, 2012 • reblog this

Interesting.
 
3 notes • Friday, February 03, 2012 • reblog this

relright: fithealthyandhappy: Zucchini Pizza Bites  Ingredients 4 slices large zucchini 1/4” thick (or 1 medium zucchini cut on diagnal) Olive oil 2 tbsp pizza sauce 1/4 cup part skim mozzarella salt & pepper Method Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper.  Broil or grill for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese) this just looks amazeballs

1,598 notes • Saturday, January 28, 2012 • reblog this

Favorite kind of cookies?
5 notes • Monday, January 23, 2012 • reblog this

Three-Cheese Potatoes

Ingredients

  • 3 large potatoes, peeled and cut into 1-inch cubes
  • 1 medium onion, chopped
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon minced chives
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1/2 cup crumbled cooked bacon
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded cheddar cheese

Directions

  • In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.
  • Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.
  • Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.

46 notes • Monday, January 23, 2012 • reblog this

Stuffed Zucchini

Ingredients:

1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese
pepper

Optional: bacon

Directions:

Preheat your oven to 400 (200C).

And here’s the link to the page because it has lots of pictures along with the direction.

Here.

0 notes • Monday, January 23, 2012 • reblog this