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Parmesan Knots, though I would wonder about adding in extra garlic for garlic knots instead.
Jamaican Brown Stew Chicken "I just love the tropical flavors in Jamaican cuisine, it's similar to Latin cuisine only a whole lot hotter! The scotch bonnet pepper is commonly used in Jamaican cuisine, but I warn you, it's spicy!! This small little pepper packs a whole lot more heat than a jalapeño so a little goes a long way. I like spicy foods, but I personally can only tolerate using 1/2 pepper for my taste and wearing gloves when handling the pepper is a must. If you like really spicy food, then add the whole pepper and please, keep them away from the kids and pets!! I'm a dark meat lover so I chose the legs and thighs, but you can use a whole chicken cut up, or just the breast if you prefer white meat. I recommend using chicken on the bone, because bones give stews flavor and although it would still work with boneless chicken, it won't be as good. My husband loved this dish, and it will absolutely be going into our dinner rotation. Enjoy!!"
Coleman cooler is wiped clean, then filled with the shucked ears. Next, two kettles-full of boiling water are poured over the corn and the top closed. Then nothing. When we sat down to dinner 30 minutes later and opened it, the corn was perfectly cooked. And I'm told that the corn will remain at the perfect level of doneness for a couple of hours. Turns out, Cooler Corn is pretty well known among the outdoorsy set but for those of us who avoid tents as much as possible.
2 repins
Freeze green onions in water bottles - shake out the right amount and return to the freezer! This is great! You always have to buy so many green onions and recipes usually never call for more than 3 stalks. - what a good idea
by Biggie*
Oils to use/Oils to avoid when cooking and eating and why
1 like 2 repins
YOU ARE KIDDING ME: Campfire Cones...stuff an ice cream cone with choc chips, nuts, toffee pieces, mini marshmallows, banana pieces, butterscotch bits...wrap in foil, place on campfire to melt all together! YUM! from Chef Jessica Bright -
Peanut Butter Brownie Buckeye Cupcakes Recipe- made with a brownie mix and topped with peanut butter frosting and chocolate ganache- HEAVEN!
2 likes 2 repins
Marshmallows dipped in melted butter, then cinnamon sugar, wrapped in crescent rolls and baked. A holiday staple!!! OMG!!!
1 repin
tequila poured over lime sorbet with a salted glass rim = instant margaritas. Yummy!
Apple-tini Ingredients 3 tablespoons white sugar 1 teaspoon ground cinnamon 1 fluid ounce vodka 1 fluid ounce sour apple schnapps 1 fluid ounce cranberry juice 1 slice apple Directions Stir together the sugar and cinnamon in a small bowl. Rim a chilled martini glass in the cinnamon sugar mixture. Pour the vodka, schnapps, and cranberry juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the rimmed martini glass, and garnish with a slice of apple to serve.
Teddy bears on the flippin' beach! cupcakes
1 like 6 repins
Buttermilk Pancake Cupcakes with Maple Frosting and Bacon
1 repin
Brillant: freezer egg McMuffin sandwiches for busy mornings: Lightly grease muffin tins + crack one egg in each well. Stick these in a 350 degree oven for about 15-20 minutes. Assemble: whole wheat English muffins + egg + cheese + Canadian bacon/ham/sausage, wrap and freeze
2 repins
peanut butter, strawberries, bananas and granola wrap- good breakfast idea
1 repin
Seductive swan: 1.5 oz vodka, 5 blackberries, 3 oz lemonade. Muddle four blackberries in bottom of tumbler. Add ice, vodka and lemonade. Garnish with blackberry.
The French Blonde: fresh grapefruit juice, gin, elderflower, and Lillet
Peach Pulled Pork...I think I'd tweak the recipe a bit to use what I have on hand or what'd fresh in my garden, but otherwise OH YUM
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califmom INGREDIENTS 1 large (11- or 12-inch) store-bought flatbread 4 ounces bacon 1/2 medium yellow onion, thinly sliced 3 tablespoons balsamic vinegar 2 cups baby arugula (about 2 ounces) 5 medium figs INSTRUCTIONS Bake flatbread as directed on the packaging. Crisp bacon in a large frying pan over medium-low heat. Remove to a paper-towel-lined plate, set aside to cool, then crumble. Discard all but 2 tablespoons of the bacon fat, add onion, and cook, stirring rarely, until well-browned, about 15 minutes. Add vinegar and cook until the strong vinegar aroma has dissipated, about 1 minute. Remove the pan from heat and let cool slightly. Place arugula in a large nonreactive bowl. Slice figs crosswise into 1/4-inch coins and add to the bowl along with crumbled bacon and cooled onion mixture. Toss to evenly combine and season with additional vinegar, salt, and freshly ground black pepper as desired. Evenly arrange mixture on toasted flatbread. Cut into squares and serve.