Corn Dogs
Thursday Throwback – Corn Dogs
Adapted from Gourmet
This is more of a state fair Thursday Throwback, but no matter what you call it fresh hot corn dogs are sure to please everyone. For the vegetarian, use a veggie dog!
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Archive for June, 2011
Corn Dogs
Thursday, June 30th, 2011Spinach Salad with Avocado, Walnuts and Parsley
Wednesday, June 29th, 2011
Spinach Salad with Avocado, Walnuts, and Parsley
Spinach Salad with Avocado, Walnuts and Parsley with Lemon Vinaigrette Dressing
This salad is easy, tasty, and healthy. The avocado and walnuts have good heart healthy fats. And everyone knows spinach is good for you. The bright acidity of the lemon vinaigrette complements the rich, buttery avocado. Plus, the lemon juice helps to delay the browning process of the avocado a bit.
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Lattice Crusts
Tuesday, June 28th, 2011
Lattice Top Baked
Tuesday Tip – Lattice Crusts
Making a lattice crust for a pie is not that much more time consuming than a regular top crust, and it adds a bit of fun, while letting people see the delicious filling.
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The Healthiest Meals on Earth
Monday, June 27th, 2011
Healthiest Meals on Earth
Review
The Healthiest Meals on Earth
By Jonny Bowden
A number of years ago some research scientists suggested developing a pill which combined a number of well-known cheap medications which together could help reduce the number of deaths from heart disease. This book provides numerous recipes for what Jonny Bowden refers to as polymeals, or meals containing heart healthy ingredients which help reduce and delay the onset of cardiovascular disease. (more…)
Risotto with Roasted Beets, Greens, and Goat Cheese
Sunday, June 26th, 2011
Beet Risotto with Beet Greens
Risotto with Roasted Beets, Greens, and Goat Cheese
This is one of my favorite risotto dishes. I love the sweetness of the beets combined with the creaminess of the risotto. The goat cheese adds extra creaminess and a bit of tang. Best of all, this is a great way to use the entire beet. You can even cook the beets a day early and keep them in the refrigerator. Set them out at room temperature when you begin to prep the risotto, so the beets are at room temperature by the time you put them in the dish. If you are cooking the beets the day of the risotto, make sure you don’t start adding the liquid to the risotto until the beets have had a good 20-30 minutes to cook. You want to make sure the beets have time to cool a bit so you can peel them.
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