"Broccoli Tots"

BROCCOLI TOTS VIDEO

INGREDIENTS

12 ounces broccoli, cut into small florets
1/4 cup scallions, thinly sliced
2 large garlic cloves, finely diced 
2/3 cup shredded cheddar cheese
1 egg, beaten
2/3 cup breadcrumbs
Salt & pepper
Optional: 2 tsp Sriracha (optional but recommended!)

PREPARATION

Preheat oven to 400 degrees.

Fill a medium saucepan with water and bring to a boil. Aggressively season it with salt. Blanch the broccoli in boiling water for about two minutes. Drain and finely chop the cooked broccoli. In a mixing bowl, add broccoli, scallions, garlic, cheddar, egg, and breadcrumbs. Optional: add hot sauce of choice. Mix well and chill in the refrigerator for 15-20 minutes.

Spray a nonstick baking sheet with nonstick spray. Shape the mixture into tot shapes and spread them evenly on the sheet.

Bake for 8-9 minutes. Flip and then bake for an additional 8-9 minutes on the other side until golden brown.

Thanks to Buzzfeed.com

KOREAN STYLE RIBS

            Check out the short video here - (copy and paste into address bar)

http://www.buzzfeed.com/emilyhorng/these-korean-style-ribs-are-everything-you-need-in-life#.lhpmZL0py

Ingredients:

• 1/2 cup soy sauce
• 2 Tbsp. rice vinegar
• 2 Tbsp. sesame oil
• 2 Tbsp. red pepper powder
• 8 garlic cloves, minced
• 1 Tbsp. grated ginger
• 1 cup onions
• 3 lbs baby back ribs
• 1/4 cup honey
• Sesame seeds for garnish
• Chopped scallions for garnish

Directions:

Combine marinade ingredients in a bowl. Pour marinade over ribs and let them marinate for at least four hours.

After marinating, place ribs on baking dish. Reserve the marinade for later. Bake ribs at 325°F/160°C for two and a half to three hours.

Pour the leftover marinade into a saucepan, add the honey, and bring to a boil to form a glaze. Set aside.

After two and half to three hours, remove the ribs from the oven. Pour the glaze over the ribs and broil for 5 to 10 minutes.

Cut up the ribs, sprinkle sesame seeds over, and garnish with scallions.

thanks to Buzzfeed.com

BREAKFAST BURRITOS

                 

                Check out the video here - (copy and paste this into address bar)

http://www.buzzfeed.com/scottloitsch/heres-what-you-should-eat-for-breakfast-for-the-rest-of-the#.vgXAw4Dkr

INGREDIENTS:

• Bacon
• Sausage
• Baby Red Potatoes /quartered
• 1 Red Pepper /chopped
• 1 Yellow Onion /chopped
• Salt and Pepper
• 10 Eggs - beaten
• 1 Bag Shredded Cheese
• 1 Bunch Green Onions /sliced
• Flour Tortillas
• Parchment Paper

Directions:

In a large skillet over medium heat, cook bacon (in batches if necessary) until crispy. Remove the bacon to a paper towel lined plate - leave to cool. In the same skillet - using leftover bacon grease (drain some if necessary) add the potatoes and season with salt and pepper. Once lightly browned add in peppers and onion. Cook until potatoes have browned and the peppers and onions have softened. Remove from pan and place in bowl to cool. In the same saucepan, cook sausage until browned and cooked through. Remove to a paper towel lined bowl. Finally, reduce heat to medium/low and pour beaten eggs into the skillet. Fold and stir eggs occasionally until cooked but still soft and moist. Remove from pan.

Gather cooked ingredients - having let them all cool slightly. Additionally gather flour tortillas, shredded cheese and sliced green onions (optional) and set them out on your table/workspace. To assemble the burritos, lay out a tortilla and start with a base of eggs followed by desired toppings and finish with cheese. To wrap, fold in both sides and then fold the bottom up and over all the ingredients. Roll up tightly. (If you find the tortillas are tearing, heat them up - a few at a time - for 20 seconds in the microwave before assembling). Wrap up in parchment paper and repeat with remaining tortillas and ingredients, customizing the burritos to your liking. Place the parchment-wrapped burritos in a 1 gallon freezer bag and place in the freezer to store for up to one month.

To reheat: Remove the frozen burrito from the freezer. Unwrap from parchment paper and wrap the frozen burrito up in a damp paper towel. Place on a microwave safe plate and microwave for 3 minutes. Remove from microwave and rest for one minute before unwrapping. Remove the paper towel, serve with hot sauce, salsa, or sour cream! Enjoy!

ONE POT GROUND BEEF STROGANOFF

    INGREDIENTS:

• 2 Tbsp. of olive oil
• 2 cups of mushrooms
• 1/2 cup of onions
• 2 cloves of garlic, minced
• 1 lb of ground beef
• 2 tsp of paprika
• 4 cups of beef stock
• 8 oz of egg noodles
• 1/2 cup of sour cream
• 1 Tbsp. of cornstarch slurry
• Parsley for garnish
• Salt & pepper to taste

Directions:

In a large pot, heat olive oil. Add mushrooms and season with salt and pepper. Add the onions and garlic. Cook until onions are translucent. Add the ground beef and cook until brown. Stir in the paprika. Add beef stock and egg noodles. Give it a stir and cover. Simmer for 15-20 minutes. Lower the heat, add the sour cream and cornstarch slurry. Stir until thickened.

Garnish with parsley. Enjoy!

from wwwbuzzfeed/tasty demais

TASTY WATERMELON "SHOTS"

 TASTY WATERMELON "SHOTS"

SUGAR GLAZED APPLE TART

• 2/3 cup all-purpose flour
• 3 Tablespoons cold unsalted butter, cut into 3 equal pieces
• 1 Tablespoon canola oil
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• 1 Tablespoon ice-cold water 
• 2 apples, cut into slices 
• 2 Tablespoons sugar (Topping)
• 3 Tablespoons butter, cut into small cubes (Topping)

Directions:

Preheat the oven to 400 degrees

For the dough, put the flour, butter, oil, sugar, and salt in a food processor and process for about 10 seconds, add the Tablespoon of ice water and process for another five or six seconds, then remove from the bowl and form into a flat dough. Wrap the dough with plastic wrap and then refrigerate for 20-30 minutes.

Lightly flour a work surface and roll the ball of dough into a thin layer, around 1/4 inch thick. Using a round cutter, or use a round bowl or lid as a guide and cut out into a nice round circle. Carefully transfer the dough to a large cookie sheet lined with a nonstick baking mat.

Arrange the apple slices, alternating them nicely on top of the dough. Sprinkle the apple with sugar and put butter cubes on top. Bake for 30 to 35 minutes, until the fruit is soft and the dough nicely browned.

Some of the juice from the fruit will have leaked out onto the cookie sheet. Before it hardens and makes the disks stick to the sheet, lift the tart with a broad spatula and transfer them to a cooling rack or platter. Serve lukewarm or at room temperature with ice cream (optional).

from tasty/buzzfeed.com

BLACK BEAN SWEET POTATO CHILI

INGREDIENTS

1	tablespoon plus 2 teaspoons extra-virgin olive oil
1	medium-large sweet potato, peeled and diced
1	large red onion, diced
4	cloves garlic, minced
2	tablespoons chili powder
1/2	teaspoon ground chipotle pepper
1/2	teaspoon ground cumin
1/4	teaspoon salt
3 1/2	cups vegetable stock
1	15-ounce cans black beans, rinsed
1	14.5-ounce can diced tomatoes
1/2	cup dried quinoa
4	teaspoons lime juice
	serving suggestions: avocado, cilantro, crema, cheese

DIRECTIONS:

1.	Heat a large heavy bottom pot with the oil over medium high heat.
2.	Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
3.	Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
4.	Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
5.	Cover the pot and reduce the heat to maintain a gentle simmer.
6.	Cook for 20-30 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
7.	Add the lime juice and remove the pot from the heat. Season with salt as needed.
8.	Garnish with avocado, cilantro, crema or cheese before serving.