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How to Roast Garlic

Source:  http://www.tablespoon.com/ -By BS in the Kitchen

A delicious addition to any dish and incredibly easy to make.

Not only will roasted garlic make your whole house smell good, you’ll want to eat it all the time!

How to Roast Garlic

Forget about all the culinary uses for roasted garlic – I’m just going to roast it every day because it smells so darn good!

There are really no tricks to roasting it either: Just slice off the top, toss it in some aluminum foil, drizzle with olive oil, season with salt and pepper and pop it in the oven at 400°F for about 30 minutes – and you’re on your way to garlic transformation! If you need to roast a large amount of garlic, rather than wrapping each head in aluminum foil, you can fill a roasting dish, drizzle them all with olive oil, add your salt & pepper, cover the whole roasting dish with aluminum foil and roast away!

How to Roast Garlic

Aside from smelling really good, roasted garlic has multiple uses, whether it be spreading on toast, adding to a sauce, creating a roasted garlic butter, and more. It’s a great way to add additional flavors to your cooking.

Roasting removes much of the pungency of raw garlic since it caramelizes in the oven, resulting in a sweeter, more mellow garlic flavor. If you have some favorite recipes that use a fair bit of garlic (who doesn’t?), substitute some of your roasted garlic in there for an extra oomph of flavor! Not to mention everything sounds better when you add “Roasted Garlic” in front of the name. (At least I think it does!)

How to Roast Garlic

Happy roasting!

Need help figuring out how to use your roasted garlic? Check out these tasty recipes!

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Watermelon Cake for Memorial Day

Source: http://www.tablespoon.com/

Watermelon Cake

Savor the sweetest slice of watermelon you’ll ever eat! The chocolate seeds are a melt-in-your-mouth prize.

Prep Time 30 min
  • Total Time 1 hr 45 min
  • Servings 16
  • Ingredients

  •  1/2 cup plus 2 tablespoons miniature semisweet chocolate chips

  • 1 box Betty Crocker™ SuperMoist® white cake mix

  • Water, vegetable oil and egg whites called for on cake mix box

  • 1 package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix
  • 1 container Betty Crocker™ Whipped fluffy white frosting
  • Green and red food colors
  • 2/3 cup green jelly beans

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In small bowl, toss 1/2 cup of the chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, the water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in the 1/2 cup chocolate chips. Pour into pans.
  • 2 Bake and cool as directed on box for 8- or 9-inch rounds.
  • 3 In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange “slices” randomly on tray. To serve, cut into wedges. Store loosely covered.

 

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29 Lifechanging Quesadillas You Need to Know About

Source: Emily Fleischaker BuzzFeed Staff 

What have I been doing with my life that I haven’t had a blueberry breakfast quesadilla. What has been the point.

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How to Make Tamales

Source: www.tasteofhome.com

Use these steps to learn how to make tamales, plus find a delicious tamale recipe. 
 
Making tamales is a holiday custom for many families of Mexican heritage. Our test kitchen experts show you how to join in the fun.

Tamales are a celebratory food served during the Christmas season and other special occasions. While they’re a treat to eat, the art of preparing them is just as special. Friends and family come together for tamaladas, a party-like gathering centered around preparing and feasting on these savory stuffed delicacies cooked in corn husks.

Tamale fillings vary—fillings can include roasted peppers, shredded pork, chicken, vegetables, cheese and more. No matter how you fill them, tamales make a festive addition to any celebration.

Step 1

Whip dough (masa) until light and fluffy. It should be very thick and well combined.

Step 2

Properly beaten dough will float when dropped into cold water.

Step 3

Pat dough to within 1-in. of edges of each corn husk. Top with chicken mixture and olives.

Step 4

Roll corn husk around the filling. Fold top and bottom edges under; tie with kitchen string.

Step 5

Arrange tied tamales in an upright position in a steamer basket.

Did You Know?

Masa harina, Spanish for “dough flour,” is the traditional flour used to make tortillas, tamales and other Mexican dishes. Although it is made from ground corn, masa harina is not like cornmeal. You cannot substitute one for the other in recipes.

Note: Look for dried corn husks and masa harina in the ethnic aisle.

Chicken Tamales Recipe

Chicken Tamales RecipeChicken Tamales Recipe photo by Taste of Home

“I love making tamales. They’re a little more time- consuming but worth the effort. I usually make them for Christmas, but my family demands them more often.” —Cindy Pruitt, Grove, Oklahoma

Chicken Tamales Recipe

  • Prep: 2-1/2 hours + soaking
  • Cook: 45 min.
  • Yield: 10 Servings

Ingredients

  • 20 dried corn husks
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 3 quarts water
  • 1 medium onion, quartered
  • 2 teaspoons salt
  • 1 garlic clove, crushed
  • DOUGH:
  • 1 cup shortening
  • 3 cups masa harina
  • CHICKEN CHILI FILLING:
  • 6 tablespoons canola oil
  • 6 tablespoons all-purpose flour
  • 3/4 cup chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained

Directions

  • Place corn husks in a large bowl; cover with cold water and soak for at least 2 hours.
  • Meanwhile, in a Dutch oven, combine the chicken, water, onion, salt and garlic. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Remove chicken from broth; set aside until cool enough to handle. Strain broth; skim fat. Finely chop or shred chicken.
  •  For dough, in a large bowl, beat the shortening until light and fluffy, about 1 minute. Add small amounts of masa harina alternately with 2 cups reserved broth, beating until well blended.
  •  Drop a small amount of dough into a cup of cold water; dough should float to the top. If dough does not float, continue beating until dough is light enough to float.
  • In a Dutch oven, heat oil over medium heat; stir in flour until blended. Cook and stir for 7-9 minutes or until lightly browned. Stir in the spices, chicken and 4 cups reserved broth. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until filling is thickened, stirring occasionally.
  • Drain corn husks and pat dry. Place a corn husk on a work surface with the small end pointing away from you. On large end, spread 3 tablespoons dough to within 1 in. of edges. Top with 2 tablespoons chicken mixture and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over ends of husk; tie with string to secure. Repeat.
  • In a large steamer basket, position tamales upright. Place basket in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 45-50 minutes or until dough peels away from husk, adding additional hot water to pan as needed. Yield: 20 tamales.

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