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Hamilton Beach Professional Dicing Food Processor with 14-Cup BPA-Free Bowl (70825)

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Bring commercial quality performance to your kitchen countertop with the Hamilton Beach Professional 14 Cup Dicing Food Processor. Designed for the accomplished home cook, this food processor includes everything you need to quickly dice, slice, shred, knead, chop, mix and puree to your exact specifications.

Product Features

  • Dice cubes, slice thick to thin, shred, knead, chop, mix and puree
  • Easy Stack & Snap assembly with no difficult twisting
  • Heavy-duty construction
  • Includes 5 attachments and storage case
  • 5 year limited warranty


How to Cook Rice Without a Rice Cooker by Erica

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Oster CKSTSTMD5-W 5-Quart Food Steamer, White

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Great for families, this double-tiered food steamer by the Oster brand combines countertop convenience with healthy options for home-cooked meals. The unit’s steaming bowl offers a 5-quart capacity, while its 2 transparent steaming bowls make it possible to see the progress of your food.

Product Features

  • Double-tiered 5-quart capacity steamer with 2 transparent steaming bowls
  • Automatic 60-minute timer
  • Auto shut-off when cycle is completed and/or water is empty
  • Power indicator light
  • Dishwasher safe
  • Double-tiered 5-quart capacity steamer with two transparent steaming bowls
  • Dishwasher-safe


DIY Tamale Kit Giveaway!

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I’ve written about Global Grub before and their wonderful DIY cooking kits. I am particularly fond of the tamale kit, which while I hate to admit it, makes better tamales better than I do. I’ve followed plenty of recipes and even have a book on tamales, but this kit is tops. The excellent chiles in the kit are what makes it so great as well as the easy to follow instructions. The kit is generally offered only seasonally at Christmas time. 

This year Global Grub has an excess of kits and with Cinco de Mayo rapidly approaching they offered me the opportunity to share some kits with you, my readers. I have 5 kits to give away! This kit is usually available from Williams Sonoma. Because they include high quality ingredients like corn husks, chiles and masa, they are best used by 7/24/17 so plan accordingly. 
The cool thing about these kits, is that you can fill the tamales with anything you like. I’ve made them with chicken, pork and even a vegetable filling with corn and green chiles. The detailed instructions ensure your tamale adventure will be a success! You can even follow along with this video. Interested in possibly hosting a tamalada? Global Grub has tips for how to Throw a Simple Tamale Party
Leave a comment and tell me where you have had the best tamales or what you would fill them with and I will chose 5 winners on Tuesday April 25th. You must have a US mailing address to win. The comment form includes a field for your email address, so no need to include it in your comment. One entry per person please. 
Good luck and happy tamale making!
Amy

WINNERS HAVE BEEN CHOSEN

Appetizer Idea: Steamed Brussels Sprouts with Dilly Dip

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One of my favorite Thanksgiving appetizers is a simple plate filled with fresh veggies and a bowl of creamy dill dip. But do you know what tastes even better with dill dip than carrot and celery sticks? Steamed and chilled brussels sprouts! 

It might seem a bit unusual to add steamed Brussels sprouts to a crudité platter, but they are really delicious served with a fresh dill dip or ranch dip. In my family, the steamed Brussels sprouts are one of the first things to disappear from the appetizer table (along with the deviled eggs, of course).

Steamed Brussels Sprouts with Dill Dip | pinchmysalt.com

Dilly dip can be made with dried dill, fresh dill or a combination of the two. While the recipes floating around my family rely on dried dill and sometimes a packet of Hidden Valley Ranch, I like to add some fresh dill when it’s available. Chopped Italian parsley is another great addition that adds a nice fresh flavor to the dip.

If you don’t have access to fresh herbs or you just want to make the dip with what you already have in the pantry, it tastes great even without the fresh dill and parsley. Experiment and make it your own. Just don’t forget the steamed and chilled Brussels Sprouts!

I’ve included instructions in the recipe below for preparing the Brussels sprouts in a way that keeps them bright green and vibrant after cooking, which is important if you’re going to serve them to guests. Overcooked, gray-green Brussels sprouts really don’t look very appetizing!

So tell me, does your family have a favorite Thanksgiving appetizer? Have you ever tried cold, cooked Brussels sprouts with a creamy dip?

Steamed Brussels Sprouts with Dill Dip | pinchmysalt.com

Yields about 2 cups of dip

Steamed Brussels Sprouts with Dilly Dip

Save Recipe

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Ingredients

1 cup sour cream

1 cup mayonnaise

2 teaspoons dried dill weed

1 1/2 teaspoon Spike, Beau Monde, or other seasoned salt*

1/2 teaspoon onion powder

1 tablespoon fresh chopped dill

1 tablespoon fresh chopped parsley

2 pounds fresh Brussels sprouts

Instructions

Make the dip:

Whisk together sour cream, mayonnaise, and all herbs and spices until well blended. Taste, and adjust seasonings if desired. Cover and store in refrigerator for at least one hour before serving.

Prepare the Brussels sprouts:

Trim off the stem ends of the Brussels sprouts and remove any blemished outer leaves. Cut each Brussels sprout in half from top to bottom. The tiny ones can be left whole.

Fit a pot with a steamer insert then add water to just below the bottom of insert. Cover, and bring water to a boil. Add Brussels sprouts to steamer insert then cover and steam until bright green and just tender, about 7 to 8 minutes. Immediately transfer to a bowl of ice water, which will stop the cooking and keep the color vibrant. Drain well then pat dry with paper towels. Store in an airtight container in the refrigerator until ready to serve.

Notes

*I used Spike Gourmet Natural Seasoning this time and it worked great, but in the past I have used Spice Islands Beau Monde Seasoning. You can also use just any seasoned salt you happen to have on hand.

If you would like to lighten up the dip, you can use light (not fat free) mayonnaise and sour cream. Another option is to use lowfat plain Greek-style yogurt in place of the sour cream.

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Other Thanksgiving Appetizer Ideas:

Other Brussels Sprouts Recipes from my Fall Fest Friends:

Healthy Eats: 5 Healthier Ways to Spruce Up Brussels Sprouts
Creative Culinary: Bowtie Pasta with Bacon and Brussels Sprouts
The Fed Up Foodie: Beef and Brussels Sprouts Stew
Hey Grill Hey: Brown Sugar Bacon Brussels Sprout Bites
A Mind “Full” Mom: Brussels Sprouts Caesar Salad
Taste with the Eyes: Roasted Brussels Sprouts, Italian Sausage, Balsamic Syrup
The Mediterranean Dish: Fall Rotini Pasta Salad with Brussels Sprouts and Butternut Squash
The Mom 100: Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle
Devour: Every Day We’re Brusselin’: 4 Craveable Brussels Sprout Salads
Swing Eats: Braised Brussels Sprouts with Bacon, Shallots and Sherry Over Loose Polenta
In Jennie’s Kitchen: Pan Seared Cauliflower, Brussels Sprouts, Pear & Walnut Salad
FN Dish: 7 Recipes That Will Make Literally Anyone a Brussels Sprout Believer

Steamed Brussels Sprouts with Dill Dip | pinchmysalt.com


The Weekend Dish: 4/29/2017

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The Weekend Dish

Happy weekend!

I hope that the week treated you well and that you’re on your way to enjoying a wonderful weekend. We have a usual weekend planned here! My sister’s birthday is tomorrow so she got to pick out dessert, and she sent me a Facebook video (not in English) of what looks to be a layered pavlova cake with fresh fruit. I can’t wait to create it – I think it’s going to be a fantastic spring/summer dessert!

As always, you’ll find a recap of what was posted to the site this week, the most shared recipes, my Sunday dinner menu, and recipes I’ve bookmarked from other blogs. Enjoy!

On Brown Eyed Baker This Week

Margarita Cupcakes – Vanilla cupcakes infused with lime and tequila, brushed with more tequila, and then topped with a tequila lime buttercream frosting.

Vanilla cupcake topped with vanilla frosting, sprinkled with lime zest and topped with lime wedge.

Spicy Southern Cheese Crackers – These homemade cheese crackers are spicy, buttery, and totally addicting!

A closeup shot of homemade cheese crackers.

Chocolate Chip Cookie Dough Brownies – These chocolate chip cookie dough brownies start with my favorite basic brownie recipe, and are topped with an egg-free cookie dough.

A chocolate chip cookie dough brownie with a bite taken out.

Friday Things – Crawling, store hours, chocolate, tank tops, and more…

Joseph coloring at his table.

Top 5 Most Popular Posts This Week:

1. No Bake Banana Split Dessert

2. No Bake Chocolate, Peanut Butter &
Oatmeal Cookies

3. Creamy Stovetop Macaroni and Cheese

4. Best Ever Potato Salad

5. Margarita Cupcakes

Sunday Dinner Menu

Menu TBD
Layered pavlova cake (my sister’s pick for her birthday!)

What I Bookmarked This Week

Recipes and posts from other blogs that I thought looked especially delicious and that I thought you would like, too:

Starting my Cinco de Mayo menu with this cheesy chipotle bacon guacamole (omg!).

Can I eat this cinnamon roll layer cake for breakfast? (please say yes)

Pretty sure I’m going to make garlic butter roasted mushrooms my default side dish for everything.

Peanut butter cookie dough dip? I’ve died and gone to heaven.

These cookies and cream stuffed brownies are the ultimate Oreo lover’s dream!

Have a delicious weekend!

The post The Weekend Dish: 4/29/2017 appeared first on Brown Eyed Baker.


Peach Blueberry Muffins

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I like to use fresh fruit when I’m baking, but I have been known to use a wide variety of frozen and canned fruit, as well. These shelf-stable (or freezer-stable) options let me use my favorite fruits all year round, so I can enjoy ripe berries in the winter and homemade pumpkin bread in the spring if I am in the mood for it. These Peach Blueberry Muffins combine two wonderful summer fruits – peaches and blueberries – into a muffin that can easily be enjoyed all year round.

The muffins start out with ripe peaches. You can use fresh peaches (in season), frozen and defrosted peaches, or jarred peaches. If you are using jarred peaches, choose fruit that is packed in juice instead of syrup and drain it well. The peaches should be pureed until quite smooth. This puree is stirred into the muffin batter and brings a delicious peach flavor into every bite. Using the puree also means that you won’t have any soggy bites of muffin, which you can encounter with fresh peach chunks that they give off a lot of moisture when baking. The peachy batter has blueberries – again, fresh or frozen can be used – stirred into it before baking. Be generous with the blueberries.

Peach Blueberry Muffins

The finished muffins are soft and fluffy, with a nice high rise that makes them look very attractive. They have a soft, floral peach flavor and bursts of intense berry in just about every bite. I topped my muffins with a sprinkle of coarse sugar before baking to give the muffin tops a little texture and to add some additional sweetness. The muffins are at their very best when they are fresh from the oven, but they’ll remain nice and moist for at least a day or two after baking if you store them in an airtight container.

Peach Blueberry Muffins
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup sugar
1/4 cup vegetable oil
1 large egg
2 tsp orange zest
3/4 cup peach puree (approx 2 medium, ripe peaches)
1/4 cup milk
8 oz blueberries, fresh or frozen
coarse sugar for topping

Preheat oven to 375F. Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, whisk together sugar, vegetable oil, egg and orange zest until well combined. Stir in half of the flour mixture, followed by the peach puree and milk. Stir in the remaining flour mixture, stirring until no streaks of dry ingredients remain. Fold in blueberries until well-distributed. If using frozen berries, toss them in a spoonful of flour before adding them to the batter.
Divide batter evenly into prepared muffin cups and sprinkle with coarse sugar
Bake for 20 minutes, or until muffins are golden and a toothpick inserted into the center of each comes out clean, or with only a few moist crumbs attached. Transfer muffins to a wire rack to cool before servin.

Makes 12.


FGN Best Unique Cool Home Kitchen Tools Gadgets-Fruit Salad Maker Fruit Slicer-Avocado Slicer,Citrus Peeler,Apple Slicer,Citrus Juicer,Fruit Grater

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Food grade PP material, environmental health, combining similar to a flower pot, in fact, 10 in 1 fruit cutter.

Product Size: 240*140mm

1. Juicer angular, sharp not to hurt the hand, juicing faster and better, well preserved fruit nutritional value;

2. The necessity of home life;

3. Home essential!!Mom essential!!Summer essential!!

Package content:

1 * masher: Mash the ingredients in the bowl;

1 * apple cutter: it can cut an apple into 8 equal parts at the same time;

1 * avocado scoop: Take the divided avocado out cleanly as a whole;

1 * citrus cutter: Peels of citrus can be put into from the gap;

1 * mesh cutter: Usedto cutter soft ingredients like kiwifruits,strawberries and bananas into threadiet;

1 * lemon squeezer: Used to squeeze juice form small fruit of citrus kind like lemons;

1 * bowl: Used to place lemon squeezer,grapefruits squeezer,grater and mesh cutter.And it can be used together with the masher to mash the ingredients;

1 * grater: It can puiverize apples,fresh ginger and peels of citrus;

1 * grapefruite squeezer;

5 * picks: Pick for fruit

Product Features

  • Food grade PP material, environmental health, combining similar to a flower pot, in fact, 10 in 1 fruit cutter
  • Package content: 1 * masher; 1 * apple cutter; 1 * avocado scoop; 1 * citrus cutter; 1 * mesh cutter; 1 * lemon squeezer; 1 * bowl; 1 * grater; 1 * grapefruite squeezer; 5 * picks
  • Juicer angular, sharp not to hurt the hand, juicing faster and better, well preserved fruit nutritional value
  • Product Size: 240*140mm
  • Home essential!!Mom essential!!Summer essential!!!


Eggplant and Mushroom Baked Saffron Rice (Tahcheen)

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Bright, vivid colors, a skillful use of aromatic spices, irresistible flavors coming from varied ingredient concoctions, and an eye-pleasing presentation with fresh herbs, dried rose petals, pistachios, almonds, or barberries scattered atop savory and sweet dishes. I love these things about Persian dishes. It is a beautiful cuisine. I find a lot of elements of it in my native Azerbaijani cooking.

One of my favorite Persian dishes happens to be tahcheen (or tahchin), an upside down baked rice. Typically, tahcheen is  made with pieces of poached chicken sandwiched in-between layers of par-boiled rice, which is bound with plain yogurt and egg yolks, and perfumed with saffron. Once baked, the dish is inverted upside down onto a serving platter to reveal a crusty, golden bottom.

Eggplant and Mushroom Baked Saffron Rice (Tahcheen) continue reading

The post Eggplant and Mushroom Baked Saffron Rice (Tahcheen) appeared first on AZ Cookbook.


Oats 101 and Oatmeal Sandwich Bread by Bridget

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