Bacon ice cream? Peanut butter pizza?

June 3, 2020

Two foods that may make you stop and say ”huh”?

Yes, these are real food options. And they may just be better than you ever imagined! If you feel guilty about these uncommon ice cream ingredients, you can lavish them with Skinny Syrups to keep the calories, and guilt, a little lower.

No-Churn Maple Bacon Ice Cream

https://www.thespruceeats.com/no-churn-maple-bacon-ice-cream-4139753

Bacon ice cream is definitely at the top of my ”must-try” list of odd desserts. This is something that shouldn’t work and yet, it does! So, here is a recipe so that we can all see just why it works so well!

Ingredients

1/2 pound of bacon
About 1 cup of brown sugar
1 pint of heavy cream
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon maple extract
2 tablespoons maple syrup (good quality)

Instructions

Preheat the oven to 400 F.
Coat both sides of each slice of bacon with the brown sugar. The best strategy is to place the brown sugar on a plate and place the bacon over the top, packing the brown sugar on one side and then flipping.
Place the coated bacon onto a cooling rack that has been sprayed with non-stick cooking spray. Place the cooling rack over an aluminum foil-lined baking sheet.
Bake for about 15 to 20 minutes, until the strips of bacon look caramelized and firm. Keep a close watch on them and make sure they do not burn.
Let the bacon cool slightly so that it is no longer stick and remove it from the cooling rack. Place on a piece of parchment paper and allow them to continue to cool.
Whip the cream with a whisk, hand mixer, or KitchenAid with the whisk attachment, until it forms sturdy peaks. Be careful not to whip for too long, otherwise, it will become butter.
Gently whisk the sweetened condensed milk, vanilla extract, and maple extract into the whipped cream until it is completely combined.
Pour the mixture into a large casserole or baking dish.
Chop the candied bacon and sprinkle over the top of the ice cream. Freeze for about 6 hours (make sure it is nice and firm).
Once frozen, drizzle with the maple syrup and serve!

S’ mores Peanut Butter Pizza

Now, this may not actually be a typical pizza with tomato sauce, pepperoni, and cheese and somehow peanut butter is mixed in with them. But, it is a delicious dessert and definitely one to try during this quarantine!

Ingredients

1 pizza dough
1/4 cup peanut butter
1 cup graham crackers broken into small pieces
1 1/4 cups milk chocolate chips
1 1/4 cups Reece’s mini peanut butter cups cut in half
3 cup mini marshmallows

Instructions

Preheat the oven to 400 degrees, if using a pizza stone, put the stone in the oven during the preheat.
Spread dough on the counter or other surface to the desired size, put a little flour on the counter to prevent it from sticking. Once the oven is preheated, carefully take pizza stone out of the oven and transfer the dough onto the hot pizza stone. (if using another type of pizza pan, just skip preheating the pan and you can probably spread dough directly on the pan). With a fork, poke some holes in the dough to prevent it from rising too much. Bake for approximately 10-15 minutes or until beginning to brown.
Remove from the oven and carefully spread the peanut butter over the cooked pizza dough. Be careful – it will be hot! Sprinkle chocolate chips, graham cracker pieces, and peanut butter cups evenly, then top with mini marshmallows. Make sure marshmallows cover most of the top.
Put back in the oven for approximately 5 minutes or until marshmallows are browned and the crust is completely cooked and golden brown. You may want to turn the oven to broil for the last minute to get the marshmallows just right. Serve warm

Hotshots in the restaurant biz!

Bailey Woodean

June 2, 2020

The restaurant business is incredibly difficult to get into and make successful. There are few who have not only made successful restaurants but they have done so well that they have actually become known as ”restaurant hotshots”.

Restaurant Hotshots: Gordon Ramsey — Darkardem / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0)

1. Gordon Ramsay

https://www.gordonramsay.com/

What is he known for?

Gordon Ramsay was born in Scotland, though he was raised in England. After a knee injury ended his soccer career, he attended North Oxan Technical College and received a hotel management diploma. Gordon then proceeded to study culinary arts under Marco Pierre White and later he would study under Albert Roux, Joel Robuchon, and Guy Savoy.

Once Gordon honed his culinary skills, he became a head chef. Not long after, Gordon Ramsay began to open his own restaurants one by one, each of which has earned at least one Michelin Star. Not only is he a skilled chef and owner of restaurants around the world, but Gordon Ramsey is also a television star with shows such as Hell’s Kitchen, Kitchen Nightmares, Master Chef and the F Word.

How did he become so successful?

When Gordon Ramsey was asked about his ”secret to success” by https://variety.com/2014/tv/spotlight/how-gordon-ramsay-built-his-name-into-a-billion-dollar-brand-1201340276/ he responded with ”The secret of my success is that I take nothing for granted, I go into every restaurant, every program as if it’s the first day. And I give 110%. Because it’s not that money that turns me on. I find that side slightly embarrassing. It’s wonderful and it’s nice, but it doesn’t make you a better chef. The fundamental crux of a successful chef is being true to what you do.”

2. Alain Ducasse

https://www.ducasse-paris.com/en

What is he known for?

Alain Ducasse was born in France and educated on a farm. He is a well-known restaurant owner, chef, and cookbook author. He has started culinary schools and currently oversees the operations of all of his businesses spacing across 14 countries. But, he started out by working his way up the ladder in professional kitchens and eventually becoming a head chef. Alain would earn his first Michelin Star in 1984 and it wouldn’t be his last.

How did he become so successful?

When asked by https://table.skift.com/2019/05/06/interview-alain-ducasse-on-running-a-successful-restaurant-empire/

How do you maintain quality and excellence, while still expanding?

Ducasse replies ”There is no secret recipe. The only way to manage growth is delegation and control.”

3. Wolfgang Puck

What is he known for?

Wolfgang Puck is certainly a have hitter in the restaurant business. Wolfgang was born in Austria but moved to the United States in his early 20’s. His mother was a pastry chef which began his passion for the culinary arts. Wolfgang would go on to study under Raymond Thuilier. He then opened his first restaurant in 1982.

How did he become so successful?

In an article found at https://abcnews.go.com/Business/story?id=7162361&page=1, Wolfgang says the following:

“I try to follow my intuition,” he said. “And most of the time when I follow my intuition, I’m right.”

4. Joel Robuchon

https://www.joel-robuchon.com/en/

What is he known for?

Joel Robuchon was born in France and grew up to join the culinary world as a pastry chef. He was promoted to head chef at the young age of 29 and would open his first restaurant in 1981. Aside from being a well-known and successful Michelin Star restaurant owner and chef, Joel was also a mentor to a variety of chefs including Gordon Ramsey.

How did he become so successful?

In an article found at https://guide.michelin.com/en/article/people/joel-robuchon-shares-his-love-and-knowledge-of-cookingliving-the-legend Robuchon says this in reference to success, ”Success is ephemeral, you need to reach out for it. I work hard every day to bring it out. I never think the work is done”.

Comfort food that is also diet-friendly

Bailey Woodean

June 2, 2020

It sounds impossible, doesn’t it? How can comfort food really be diet-friendly? Well, these recipes are sure to be comforting, delicious, and yet won’t add to your waistline. Of course, if you overindulge in anything you are sure to pack on the pounds, so as a general rule of thumb, everything in moderation!

Spaghetti Squash Meatball Casserole

Ingredients

1 medium spaghetti squash (about 4 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon fennel seed
1/4 teaspoon ground coriander
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 pound lean ground beef (90% lean)
2 teaspoons olive oil
1 medium onion, chopped
1 garlic clove, minced
2 cups chopped collard greens
1 cup chopped fresh spinach
1 cup reduced-fat ricotta cheese
2 plum tomatoes, chopped
1 cup pasta sauce
1 cup shredded part-skim mozzarella cheese

Instructions

Cut squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, 15-20 minutes. Cool slightly.
Preheat the oven to 350°. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan.
In the same pan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir for 1 minute. Stir in collard greens, spinach, ricotta cheese, and remaining salt; remove from heat.
Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13×9-in. baking dish. Top with tomatoes, meatballs, sauce, and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.

Philly Cheese Steak Sloppy Joes

http://www.eatingwell.com/recipe/262955/philly-cheese-steak-sloppy-joes/

Ingredients

2 teaspoons organic canola oil or avocado oil
1 pound lean ground beef
1 teaspoon dried oregano
¼ teaspoon salt
1 cup no-salt-added tomato sauce
1 cup Sautéed Peppers & Onions
4 (6 inches) whole-wheat sub rolls, split
4 slices reduced-sodium provolone cheese

Instructions

Arrange the oven rack in the upper third of the oven. Preheat broiler. Line a baking sheet with foil.
Heat oil in a large skillet over medium-high heat. Add beef, oregano, and salt; cook, crumbling with a wooden spoon until cooked through, 4 to 6 minutes. Add tomato sauce and cook until bubbling, 1 to 2 minutes.
Meanwhile, warm peppers and onions in a small skillet over medium heat, stirring often. (Alternatively, microwave for 1 minute to reheat.)
Lay rolls, split-side open, on the prepared baking sheet. Broil, rotating the pan as necessary until just starting to brown and toast, 1 to 2 minutes. Remove from the oven.
Top toasted buns with the beef mixture, dividing evenly. Top with the peppers and onions and then cheese. Broil just until the cheese is melted, 30 seconds to 1 minute. Wrap each sub in foil until ready to eat. Serve hot.

Vegan Pumpkin Mac and Cheese (easy recipe)

https://biancazapatka.com/en/vegan-pumpkin-mac-and-cheese/#wprm-recipe-container-12572

Ingredients

14 oz gluten-free pasta* (400 g)
1 tsp olive oil
2-3 cloves garlic minced
14 oz pumpkin purée or squash (400 g) cooked or canned
2/3 cup cashews* (100 g) presoaked in water (for at least 3h)
3-4 tbsp nutritional yeast flakes
1/2 tsp paprika
about 1 cup water (or vegetable broth)
salt, pepper (to taste)

Toppings (optional):

dairy-free parmesan cheese
parsley chopped

Instructions

Soak Cashews for at least 3 hours (or overnight). Or simply cook for about 10-15 minutes in a pot.
Prepare pumpkin purée (if using homemade). It’s ready in only 2-3 minutes when cooking in the microwave.
Cook pasta according to package instructions to ‘al dente’.

In the meantime, make the sauce:

Heat up oil in a small pan and roast garlic for about 1-2 minutes.
Rinse and drain cashews and add along with water, pumpkin, roasted garlic, nutritional yeast and spices to a high-speed blender. Blend until smooth and creamy. Add more water, if the sauce is too thick.
Drain pasta put back into the pot, pour the sauce over and heat everything up while stirring occasionally.
Season again to taste, and top off with fresh chopped parsley and vegan parmesan, if desired.
Enjoy!

Reopening during a pandemic

Bailey Woodean

June 1, 2020

The COVID-19 pandemic has drastically changed the way we live our lives. For the last few months, we have been unable to get a haircut, visit family members in person, and go out for a meal. But, as the restrictions begin to lighten our new normal is beginning to emerge. Here is where the world is as of the end of May 2020.

Aruba

Aruba plans to begin the reopening process to tourists between June 15th and July 1st. They were not as badly affected by the virus as many other countries around the world and therefore they feel more confident about reopening. They plan to implement widespread testing as they reopen.

Australia

Australia’s Prime Minister created a three-part plan for reopening the country. The first step includes allowing groups of no more than 10 people and cafes and restaurants are begging to reopen but with restrictions put in place by location. The second part plan will increase groups to 20 people and allow amusement parks, theaters, and gyms to reopen. Finally, the third part of the plan allows groups of up to 100 people and saunas, night clubs, and food courts are able to reopen.

Austria

Austria continues to restrict groups of more than 5 people. However, they have reopened small shops and public parks. As of May 1st, Austrian hairdressers and large shops reopened, and finally on May 15th restaurants, churches, museums, and cafes have reopened. All of this with strict social distancing rules in place.

Bahamas

The Bahamas put forth a five-stage plan and they are currently on stage 2. They plan to reopen their borders by July 1st.

Canada

Various parts of Canada plan to reopen at different times. British Columbia started around Mid-May with small groups of people but they are waiting to reopen hotels and resorts to sit until June to reopen. Alternatively, Alberta, Canada began reopening around May 14 with shops reopening and groups of up to 15 people allowed to gather. Ontario has a similar plan for reopening shops and veterinary clinics, however, Quebec has only just started reopening as of May 25.

France

France loosened its restrictions around May 11 and began reopening schools and shops. However, their restaurants and cafes won’t start back up until June 2. The oddest plan of action so far is found in France, they have said that groups of 5,000 or more are banned until at least September. This is odd because most places around the world have planned for much more strict social gathering rules.

Italy

Italy began to loosen its quarantine restrictions on May 18 by opening some restaurants, shops, and churches. However, they have yet to reduce the social distancing guidelines. Social gathering remains banned for the time being and Italy’s borders are planning to reopen on June 3.

Mexico

Mexico has also decided to open up in stages and their stages vary depending on the region. For example, Cancun will begin to allow tourists to return as of the beginning of June. Alternatively, Los Cabos won’t begin allowing tourists to visit until at least July. Finally, Mexico City has decided to begin reopening restaurants, stores, and theaters but they do not plan to allow full capacity for the foreseeable future. At this time they have decided on ⅓ capacity.

United Kingdom

The United Kingdom has put into action a three-step plan for reopening. As of mid-May, they began allowing workers (those that cannot work from home) to return to their jobs. Next, schools and businesses will also begin to reopen with restrictions and varying rules in place. Finally, the third stage explains the pan do reopening restaurants, hairdressers, churches, etc.

United States

The United States has also implemented a plan for reopening, largely based on certain criteria that if met the governors of each state can determine their specific plan or reopening. The criteria and other information for the United States reopening plan can be found at https://www.whitehouse.gov/openingamerica/ as well as a state by state plan found at https://www.nytimes.com/interactive/2020/us/states-reopen-map-coronavirus.html.

What’s for dinner?Homemade zucchini burgers on tot buns!

Bailey Woodean

June 1, 2020

This may sound like an incredibly odd combination of ingredients but I have to say, this was a wonderful experiment that I will likely perform again and again! I hope you find inspiration in it and give it a shot as well.

Zucchini Burgers

In my burgers, I was limited by supplies that I had on hand. Buying groceries in this era of the COVID-19 pandemic is quite different and many times you just get what you can get when you can get it. So, while I wanted to create the following recipe step by step, I simply could not under the circumstances.

I was able to use the zucchini, bread crumbs, seasonings, and a single egg lightly beaten. I added some shredded cheese to my mixture as well as about a teaspoon of garlic salt.

Ingredients

2 cups shredded zucchini
1 medium onion, finely chopped
1/2 cup dry bread crumbs
2 large eggs, lightly beaten
1/8 teaspoon salt
Dash cayenne pepper
3 hard-boiled large egg whites, chopped
2 tablespoons canola oil
4 whole-wheat hamburger buns, split
4 lettuce leaves
4 slices tomato
4 slices onion

Instructions

In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt, and cayenne. Gently stir in chopped egg whites.
Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Drop batter by scant 2/3 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.
Serve on buns with lettuce, tomato, and onion.

I cannot wait to make this recipe again step by step as listed above, and I think I would keep my additional seasoning and shredded cheese as well!

Tater Tot Waffles

Ingredients

1 (32-ounce) bag frozen tater tots, thawed
1 tablespoon cajun seasoning
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Instructions

Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
Working in batches, spread tater tots in an even layer into the waffle iron; season with cajun seasoning, salt, and pepper, to taste. Close, pressing down firmly to flatten, and cook until golden brown and crisp, about 5-6 minutes, or until desired crispness is reached. Repeat with remaining tater tots, adding more nonstick spray as needed.
Serve immediately, garnished with parsley, if desired.

Building the burger

Now that you have made your burgers and your tot waffles as described above, you can now begin building your burger! Using two pieces of tot waffles and one zucchini burger, you will use one waffle as the base of the sandwich, placing the burger on the top of it and the other tot waffle will serve as the lid to the sandwich.

As for the other burger ingredients, I didn’t have lettuce, tomato or onion on hand. I decided to top my burger with a tablespoon of warmed salsa con queso before placing the lid onto it. Optional sauces also include ranch dressing, mayonnaise or even sriracha sauce. I have also heard of people making a tzatziki sauce for their zucchini patties to be dunked into. You can find a recipe for this sauce here: https://thewanderlustkitchen.com/authentic-greek-tzatziki/

What about sides?

You can have any typical burger side dishes on the side of this recipe. Though, with its vast textures, flavors, and variety of ingredients, you may want to keep the side dishes simple with a salad, sweet corn or rice. French fries would likely lead consumers into a carb induced coma, though that is also an option.

Eat like you’re in the Caribbean!

Bailey Woodean

May 31, 2020

I don’t know about you but I find myself dreaming about different places around the world. You know, those places that don’t include the four walls of our homes? One that I think is worth daydreaming about is the Caribbean and while we can’t physically go there in the current travel restrictions, we can try to replicate the cuisine here at home.

One-Pot Caribbean Jerk Chicken and Rice

https://www.africanbites.com/one-pot-caribbean-jerk-chicken-rice/#wprm-recipe-container-564486

You can’t make Caribbean food without some kind of Jerk spiced chicken. This one is flavorful and easy to cook as well as easy to clean up with it using only one pot.

Ingredients

Jerk Chicken Thighs

2 1/2 -3 pound chicken thighs (about 5-6)
1 1/2 – teaspoon salt
½- teaspoon chicken bouillon powder (optional)
1-2 Tablespoons Jerk Seasoning (Homemade here)

One-Pot Jerk Chicken and Rice

4 Tablespoons canola oil
½ medium onion, diced
1 sprig fresh thyme or 1 teaspoon dried thyme
2- garlic clove, minced
2 small bay leaves
2 cups uncooked long-grain rice
13.5 oz . can (1¾ cups) coconut milk
15.5 oz . can red kidney beans, rinsed and drained
1 teaspoon white ground white pepper
1 1/2 – 2 teaspoons creole spice or Jerk seasoning
Salt and fresh ground pepper, to taste
2 -2 1/4 cups chicken broth or water (If using 6 chicken thighs use 2 cups water)
1- teaspoon chicken bouillon (optional)
1 whole scotch bonnet pepper (optional)
1 teaspoons paprika (optional)
1 green onion(for garnish) optional

Instructions

Jerk Chicken Thighs

Preheat Oven to 350 degrees F
Wash chicken thighs, for faster cooking, make a 1/2 ” slit into chicken thigh meat on either side of the chicken wipe with a paper towel. Season with salt( about 1 1/2 teaspoons) bouillon powder,
Rub both sides with a generous amount of the spice blend( Creole, Jerk or your favorite spice mix)

One-Pot Jerk Chicken and Rice

Add about 2 Tablespoons oil in a skillet / Dutch oven or oven-safe pot/pan. Then add chicken thighs skin side up, brown for about 3 minutes each side, be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside
Wipe pan with a paper towel or napkin to remove any burns from the pan.
Add another 2 Tablespoons oil, followed by onions, thyme, garlic, bay leaf and sauté until soft but not golden, about 2-3 minutes. Then add rice, beans
And all the remaining ingredients, Chicken stock, Coconut milk, paprika, white pepper, jerk seasoning, salt, and bouillon. Add chicken, bring to a boil.
Place in the oven and cook, uncovered, for about 30- 35 minutes or until chicken is fully cooked.
Garnish with chopped green onions if desired
Remove, let it cool and serve.

Spiced glazed pineapple with cinnamon fromage frais

https://www.bbcgoodfood.com/recipes/spiced-glazed-pineapple-cinnamon-fromage-frais

This recipe is a delicious Caribbean treat that is fresh and tasty!

Ingredients

zest and juice 1 lime
2 tbsp clear honey
2 pinches ground cinnamon
few gratings whole nutmeg
2 tsp icing sugar, sifted
200g very low-fat fromage frais
2 tsp butter
1 fresh pineapple, cut into 8 long wedges, skin and core removed

Instructions

Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set this sauce aside. Stir the icing sugar and a pinch of cinnamon into the fromage frais.
Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over high heat for 8 mins, turning regularly until caramelized. Pour in the spiced lime sauce and bubble for a few secs, tossing the pineapple to glaze in the sauce.
Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon fromage frais.

What’s for dinner?Ziti with scratch-made red sauce and garlic bread!

Bailey Woodean

May 31, 2020

One of the easiest meals to make during a busy weeknight is pasta! These recipes come together in such a delicious and mouth-watering way that you will want to make it again and again!

Classic Baked Ziti

https://12tomatoes.com/dinner-recipe-baked-ziti-with-homemade-sauce/

Ingredients

1 tablespoon olive oil
1 cup yellow onion, chopped
1 1/2 teaspoons minced garlic
1/2 cup red wine, such as Chianti (chicken stock or vegetable stock works as a substitute)
1 28-ounce can crushed tomatoes
1 tablespoon chopped fresh flat-leaf parsley (or 1 teaspoon of dried parsley)
1 1/2 teaspoons salt
1/2 teaspoon pepper
12 ounces rigatoni, penne, or ziti pasta
3 tablespoons extra virgin olive oil
3 spicy Italian sausages, casings removed (vegetarians can replace with mushrooms or use veggie sausages)
1/2 yellow onion, diced
1 green bell pepper, seeded and diced
2 garlic cloves, minced
2 1/2 cups homemade (recipe below) or store-bought marinara
1 cup part-skim mozzarella cheese
1/2 Parmesan cheese, grated
Salt and pepper to taste

Instructions

Put olive oil in a large skillet and heat it over medium heat. Add the chopped onion and sauté them until translucent for about five to ten minutes. Once translucent, add the garlic and cook it for about a minute.
Add the wine (or stock) and turn up the heat to high, making sure to scrape the brown pieces from the bottom of the pan. Cook until nearly all the liquid evaporates – about three minutes.
Add the tomatoes, parsley, salt, and pepper and then cover, stirring everything together. Cover and let the mixture simmer on low for about 15 minutes. Then, set the sauce aside for the baked ziti.
Preheat the oven to 350 degrees F. Then, fill a large pot with water and bring it to a boil. Add a hefty pinch of salt to the water, then add the pasta and boil it for seven to ten minutes (or until it is al dente).
Drain the pasta and then toss it with a teaspoon of oil before pouring it into a large mixing bowl.
Put a tablespoon of olive oil into a large pan over medium-high heat to cook the sausage. Add the sausage and break it apart with a spatula or spoon while cooking it until it is evenly browned, for about five minutes. Drain the sausage and add it to the pasta mixture.
After discarding the grease from the pan, add the rest of the oil and saute the onion, bell peppers, garlic, salt, and pepper for three to four minutes. Add this to the sausage and pasta mixture and toss everything together.
Add the marinara sauce, 1/2 cup mozzarella, and 1/4 cup Parmesan cheese and fold everything together.
Season to taste, and then pour the mixture into a lightly greased 8×8 baking dish. Top the mixture with the rest of the cheese and bake for 20 to 25 minutes, or until the cheese is brown and bubbly.
Enjoy!

Now, this incredible ziti with homemade sauce would not be complete without a crunchy and flavor punching garlic bread!

Easy Garlic Bread Recipe

https://www.aspicyperspective.com/easy-garlic-bread-recipe/#wprm-recipe-container-83448

Ingredients

1 loaf French or Italian bread (a large fluffy loaf)
1/2 cup butter, softened (1 stick)
1/2 cup shaved parmesan cheese
2 tablespoons olive oil
5 cloves garlic, minced
2 tablespoons fresh chopped herbs (thyme, parsley, basil, and/or rosemary) or 2 tsp dried Italian seasoning
Salt and pepper

Instructions

Preheat the oven to 450 degrees F. Set out a large baking sheet.
Cut the loaf of bread in half, parallel to the cutting board. Lay both pieces of bread cut-side-up on the baking sheet.
In a small bowl, mix the softened butter, parmesan cheese, olive oil, minced garlic, herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Smash and mix until well combined.
Spread a thick even layer of the garlic butter over the top of each piece of bread. Spread it all the way to the edges, and use it all!
Bake on the center rack for 8 minutes, or until golden brown around the edges. Immediately cut and serve the garlic bread.

The Great Foodini review

Bailey Woodean

May 30, 2020

The Great Foodini started out as a local food truck. It became so beloved and popular with locals and tourists alike that they recently decided to expand their business to a restaurant in Ransomville, NY. This week I was able to give The Great Foodini a try and here is how it went!

The service

With the current restrictions due to COVID-19, we placed our order over the phone and ate our meals at home. The woman that took our order over the phone was very pleasant, informative and timely. The food was prepared and ready for pick up at the time we requested it to be done.

Due to the current situation that COVID-19 has caused, The Great Foodini is providing eggs, bread, and other food to those that need them! A special service that needed to be mentioned, for sure!

Overall, the service was on point!

The food

Now, on to the main event, The Food!

The Great Foodini is known as a pizza shop but, they have so much to offer!

Pizza
Specialty pizza
Burgers
Quesadillas
Sandwiches
Wings
Subs
Salads
Gyros
Wraps
Calzones
Chicken fingers
Sides
Dinner specials
Lunch specials
And kid food!

My parents have eaten from The Great Foodini’s food truck before and knew that they wanted to order the Spicy Jamaican Jerk Chicken Quesadilla. This dish is made with jerk chicken, pineapple, red peppers, and cheese on a quesadilla with sour cream and salsa as dipping options on the side. I have to admit that when I tried this dish, I stopped and actually savored it as I chewed. It was that good! I would happily purchase this quesadilla in the future!

The jerk chicken was cooked well but still tender and flavorful without being too spicy on the palate. The pineapple, red bell peppers, and cheese all paired well with the jerk chicken and added levels of flavor that keep you going back for more! I didn’t even try the sour cream or salsa dipping options because the quesadilla was delicious all on its own. I felt that this dish was unique but worth ordering! My one complaint was the soggy bottom tortilla to the quesadilla. However, it is worth overlooking as it was so delicious!

Now, I was not as impressed by my own order as I was with the quesadilla my parents ordered. I ordered the Mushroom Swiss Burger with hand-cut French fries. I was immensely excited about this dish because The Great Foodini makes their own burger buns, and I appreciate the time and energy to make the hand-cut fries. My excitement was very short-lived and followed by immense disappointment.

To start, I appreciate that they take the time to make their own burger buns, but it was far too large and incredibly dry. The sandwich consisted of maybe a ½ inch to an inch thick burger patty sitting between two homemade burger buns sitting at about 2 inches of bread for both buns! The entire burger was about 4 to 5 inches tall which sounds great except that each bite just tasted like dry bread.

The burger itself was flavorless and practically raw! I have ordered many burgers from many different restaurants and this was the rarest burger I have ever seen. It wasn’t just pink in the middle, it was gooey to the touch which means the meat was not cooked! However, I continued to eat it because it was so expensive that I felt it would be a waste if I didn’t eat it. Moving on to the other components of the dish, the mushrooms were clearly from a jar and not fresh. Luckily, due to the massive buns and raw patty, I didn’t even taste the jar mushrooms.

Finally, hand-cut French fries. They were indeed hand-cut which I appreciate. However, they were not seasoned at all, and they were not at all crispy like a proper French fry should be.

My final recommendation

I would absolutely recommend eating at The Great Foodini. However, I would either avoid the burgers or ask for them to be cooked for a longer time and would recommend to the chefs that the burger buns be made with a different recipe and at half the size to provide better proportions. I know what this restaurant is capable of simply by tasting the jerk chicken quesadilla so I look forward to trying other dishes on the menu and avoiding the burgers in the future.

Great Foodini


	2564 Academy St Ransomville, NY 14131
	https://thegreatfoodinipizzeria.com/
	716-791-4400

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJ92XHoU9j04kR_DPXVhXBn6o”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”the-great-foodini-pizzeria-ransomville” title=”The Great Foodini” review_num=”3″]

Unpopular ingredients that chefs should use more often (s-z)

Bailey Woodean

May 30, 2020

This article is a final part of three to the previous two articles discussing unpopular ingredients.

Sturgeon

Sturgeon is a family of fish that can be traced back to the Triassic period. Most types of sturgeon are thought to be extinct, though if any still remain they likely can be found in subtropical lakes and rivers as well as Eurasian and North American coastlines. If you’re lucky enough to catch yourself a sturgeon then I would have you look to the following recipe for inspiration and cooking guidance. https://outdoors-international.com/sturgeon-recipe/

Tangelo

You may be lucky enough to find this unique fruit in your grocery store but it may be labeled as a honeybell. They are a hybrid fruit that was created by crossing a mandarin orange with pomelo or grapefruit, hence the name tangelo. They are easy to distinguish from typical oranges simply due to the protruding ”nipple” or stem-like bump on their surface. They have a tangy, juicy, yet tart taste to them. If you’re lucky enough to snag a few of these hybrid fruits then I recommend you give the following recipe a try! https://tarasmulticulturaltable.com/tangelo-muffins/

Uszka

Uszka is basically a Ukrainian pierogi. They are a common food eaten on Christmas eve in the Ukraine. They are more of a twisted shape compared to the pillowy half-moon shape of a typical pierogi. Uszka can be filled with a mixture of ingredients which typically include wild mushrooms or minced meat. An example recipe can be found below. https://eatingeuropean.com/mushroom-pierogi-uszka-for-borscht/

Velvet bean

This tropical bean goes by many names including monkey tamarind, lacuna bean, or cowage. They are found in tropical areas of Africa or Asia. These beans can be cooked and eaten but they contain L-DOPA which can cause reactions in some people that are sensitive to it. If a chef were to include velvet beans in their recipes then they should include the description of the bean as well as the possible effects that someone could have if they are sensitive to it. This description would be similar to noting the use of nuts or lactose in a recipe for those that may have an allergy or sensitivity to them. An example recipe can be found below.

https://www.kimberly-parsons.com/feed-your-change/velvet-white-bean-risotto

Wild boar

Wild boar is known as one of the widest-ranging mammals, as they are found in many areas around the world. This may make you think that they are not an unpopular ingredient, but they are not as widely used as you might think. But, they should be more popular as an ingredient as wild boar meat is considered leaner than the typical pork we are accustomed to. Below is a recipe using wild boar that would work well in a restaurant setting or even at home!

https://www.foodandwine.com/recipes/braised-wild-boar-shanks-sweet-soy-and-star-anise

Xinomavro Grapes

The best way to describe these grapes is a Greek red wine grape. They are specifically found around Greece and some are grown in China. The red wine produced from these grapes contains high amounts of tannins and relatively high acidity. More about these Greek red wine grapes can be found at the link below.

https://www.petersommer.com/blog/food/xinomavro

Yu Choy

This is an Asian green vegetable that is often used as an ingredient in stir fry, soups, and salads. An example of how to cook with this Asian green vegetable can be found in the link below. https://steamykitchen.com/43-chinese-greens-spinach-yu-choy-stir-fry-recipe.html

Zaxby’s

This is a unique item on the list as it isn’t so much of an unpopular ingredient as it is a delicious ingredient made and used by a food chain. This food chain is known for making various chicken wings and chicken tender recipes using their famous Zaxby’s sauce. A copycat recipe for this sauce is found below so you too can have Zaxby’s chicken at home!

https://cookpad.com/us/recipes/346418-zax-sauce-zaxbys-chicken-finger-dipping-sauce

The best acidic ingredients for certain dishes

Bailey Woodean

May 29, 2020

If you have ever watched a cooking show then you probably noticed that nearly every dish has an acidic ingredient added. There are several different acidic ingredients that are used to enhance or complement the existing flavors of the dish. But how do you know which acidic ingredient will work in your recipe? I am here to help steer you in the right direction!

Why are acidic ingredients used in cooking and baking?

Usually, acidic ingredients are added to a recipe to enhance or complement the flavors in the dish. But, they are also used as tenderizers for meats and leavening agents in baking.

The best acidic ingredients for certain dishes

Acidic cooking ingredients

Citrus fruit (also used in baking)

The addition of citrus fruit juice is a great way to add an acidic flavor profile to a recipe. The most common citrus fruit juices used in this way include lemon juice, lime juice, orange juice, and grapefruit juice.

Recipes that use cilantro, raw ginger, bell peppers, cauliflower, cheese, seafood or chicken are usually great pairings for citrus fruit juice as the acidic ingredient. Citrus fruit juice is also a great acidic ingredient for pastries, cakes, muffins, and other baked goods including ones that use dark chocolate.

Vinegar (also used in baking)

Vinegar is great when used in marinades, dressings, sauces, pie dough, pickling, condiments and glazing vegetables. Vinegar can also be used in some baking recipes, as well.

Tomatoes (or tomato juice)

The acidity from tomatoes is often used for sauces, marinades, and glaze. The flavor profile of tomatoes pairs well with chicken, pasta, and sausages.

Alcohol (i.e. Wine)

Wine is often an acidic ingredient used in the creation of marinades, sauces, added to a pot or pan as a cooking liquid, and simply as a flavor enhancement to the dish. Red wine compliments veal, beef, lamb, duck, and chicken very well. Several seafood recipes will call for the inclusion of white wine, though, rather than red wine.

Buttermilk (also used in baking)

Buttermilk is often included in recipes to add a level of tangy flavor to the dish. Buttermilk can be added to baked goods such as waffles, biscuits, and pancakes, it can also be used to dredge and batter chicken and other foods before frying. Buttermilk can also be used in gravy recipes.

Popular baking ingredients

Applesauce

Applesauce is often used in baked goods as a fat-replacement rather than for acidity. Applesauce adds flavor, moisture, and fiber to baked goods that other ingredients do not.

Cream of tartar

Cream of tartar is commonly used in baking to help stabilize eggs during the whipping process but it can also be used to activate baking soda. Cream of tartar is commonly used in cookie and cake recipes.

Baking soda

Baking soda is essential in most baked good recipes. It is a leavening agent that helps bread and cakes rise properly when combined with an acidic ingredient such as buttermilk.

Baking powder

The role of baking powder in recipes is to increase volume and create a lighter texture of the baked goods. Baking powder is also an essential component in many baking recipes.

Chocolate

Chocolate is quite obviously a great addition to baked good recipes in regards to the flavor profile. However, chocolate is also thought of as an acidic ingredient and can, therefore, be used in that aspect as well.

Acidic ingredients need fatty ingredients to tone down and complement the acidic flavor profile

The acidic ingredients may be complementary to the dish, but they can be overused and become overpowering to some. So, the dish requires fatty ingredients to help balance and add flavor.

Fatty ingredient options include:

Vegetable oil
Canola oil
Olive oil
Sesame oil
Avocado oil
Nut oils (hazelnut, pistachio)
Butter
Shortening
Bacon fat

No-Churn Maple Bacon Ice Cream

Ingredients

Instructions

Ingredients

Instructions

1. Gordon Ramsay

2. Alain Ducasse

3. Wolfgang Puck

4. Joel Robuchon

Ingredients

Instructions

Philly Cheese Steak Sloppy Joes

Ingredients

Instructions

Vegan Pumpkin Mac and Cheese (easy recipe)

Ingredients

Instructions

Aruba

Australia

Austria

Bahamas

Canada

France

Italy

Mexico

United Kingdom

United States

Ingredients

Instructions

Ingredients

Instructions

Building the burger

What about sides?

One-Pot Caribbean Jerk Chicken and Rice

Ingredients

Instructions

Spiced glazed pineapple with cinnamon fromage frais

Ingredients

Instructions

Classic Baked Ziti

Ingredients

Instructions

Easy Garlic Bread Recipe

Ingredients

Instructions

The service

The food

My final recommendation

Google Reviews

Yelp Reviews

Sturgeon

Tangelo

Uszka

Velvet bean

Wild boar

Xinomavro Grapes

Yu Choy

Zaxby’s

Why are acidic ingredients used in cooking and baking?

Acidic cooking ingredients

Citrus fruit (also used in baking)

Vinegar (also used in baking)

Tomatoes (or tomato juice)

Alcohol (i.e. Wine)

Buttermilk (also used in baking)

Popular baking ingredients

Applesauce

Cream of tartar

Baking soda

Baking powder

Chocolate

Acidic ingredients need fatty ingredients to tone down and complement the acidic flavor profile

Fatty ingredient options include:

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