Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. 

On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. 

Among the major themes addressed throughout this new edition are:

• Traditional and modern methods of food production and their influences on food quality
• The great diversity of methods by which people in different places and times have prepared the same ingredients
• Tips for selecting the best ingredients and preparing them successfully
• The particular substances that give foods their flavors and that give us pleasure
• Our evolving knowledge of the health benefits and risks of foods

On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Get All about The Science ande Lore od the Kitchen here :  The Science and Lore of the Kitchen

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Source: Here

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/4 cups white sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups grated carrots
• 1 apple - peeled, cored, and chopped
• 1 cup raisins
• 1 egg
• 2 egg whites
• 1/2 cup apple butter
• 1/4 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 tablespoons chopped walnuts
• 2 tablespoons toasted wheat germ

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
2. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
4. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
5. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

Source: Here

Ingredients:

• 4 apples - peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon

Directions:

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

 

 

Source: Here

This guilt-free treat is grain-free and portable. These brownies are not low carb, but the sweetener is low glycemic index agave. To make this recipe, you’ll need:

Ingredients:

• 4 oz. unsweetened chocolate
• 1 c. salted butter
• 2 c. black beans, rinsed and drained
• 1 tbsp. vanilla
• 2 scoops chocolate whey protein powder
• 1 c. chopped nuts
• 1/4 c. instant coffee grounds
• 4 eggs
• 1 c. agave syrup

Directions:

Preheat oven to 325 degrees F. Coat a baking pan with nonstick spray. Heat butter and unsweetened chocolate in a double boiler over medium heat. Stir until mixed. Mix the beans, 1 scoop whey powder, vanilla extract, and half of the chocolate mixture in a food processor and blend until smooth. In a large bowl, mix nuts and the rest of the whey powder. Add the remaining melted chocolate mixture and coffee grounds. Mix well. In a separate bowl, beat the eggs, then add the agave syrup and blend again. Add all mixture together in a large bowl and blend well. Pour into your prepared pan and bake for 35 minutes.

Source: Here

1. Orange Creamsicle Smoothie 
    400 calories

 

Cottage cheese makes this smoothie extra thick and creamy and adds a healthy dose of the protein casein. Casein is a slower digesting protein that will continue to feed your muscles hours after your last sip.

Ingredients:
1 scoops vanilla protein powder
1 orange
1/4 orange peel
2 Tbsp Walnuts
2 Tbsp flaxseed meal
1 cup cottage cheese
1.5 cups water
3 ice cubes

Directions:
Combine all ingredients in a blender and blend until smooth. For a thicker shake add less water or more ice cubes.

2. Mixed Berry Smoothie    400 calories

This smoothie contains Chia seeds, which are loaded with healthy omega-3 fats and pack 5g fiber per tablespoon.

Ingredients:
1 scoops vanilla protein powder
1 cup strawberries
2 Tbsp pecans
1 cup cottage cheese
1 cup blueberries
1 Tbsp Chia seeds
1.5 cups water
3 ice cubes

Directions: Combine all ingredients in a blender and blend until smooth. For a thicker shake add less water or more ice cubes.

3. Chocolate Almond Mocha Shake
    400 calories

Find a chocolate almond milk made with dark chocolate (like from Silk) for an extra health boost from the antioxidants.

Ingredients:
1.5 scoops chocolate protein powder
1 Tbsp flax meal
1 Tbsp Nutella
1 cup chocolate almond milk
3 ice cubes
1 packet Starbucks Via

Directions: 

Combine all ingredients in a blender and blend until smooth. For a thicker shake add more ice cubes or more water for a thinner shake.

4. Pumpkin Pie Smoothie
    400 calories

This smoothie is the perfect fix for when you're craving pumpkin pie. The flax and walnuts provide a healthy dose of essential fats while the spices add a variety of antioxidants and flavor.

Ingredients:
1/2 scoop vanilla protein powder
3 Tbsp walnuts
1/2 cup low-fat cottage cheese
2 Tbsp flaxseed meal
2/3 cup canned pumpkin
1.5 cups water
2 tsp cinnamon
1 tsp cloves
1 tsp all spice
3 ice cubes

Directions: 

Combine all ingredients in a blender and blend until smooth. For a thicker shake add less water or more ice cubes.

5. Coconut Almond Smoothie
    400 calories

The combo of chocolate, coconut, and almond will make you feel like you're indulging in an Almond Joy candy bar, but this blend has a fraction of the sugar and enough protein and healthy fats to keep you satisfied for hours.

Ingredients:
1 scoop chocolate protein powder
1/4 cup low-fat cottage cheese
2 Tbsp unsweetened coconut flakes
1 cup Silk Pure Almond dark chocolate almond milk
1 Tbsp almond butter
1.5 cups water
3 ice cubes

Directions: 

Combine all ingredients in a blender and blend until smooth. For a thicker shake add less water or more ice cubes.

6.Strawberry Pistachio Smoothie

   400 calories

Ingredients:
1 scoop vanilla protein powder
1/4 cup pistachio
1/2 cup strawberries
2 tsp strawberry banana flavored flaxseed oil
3 ice cubes
1.5 cups water

Directions:
Combine all ingredients in a blender and blend until smooth. For a thicker shake add less water or more ice cubes.

7. Double Chocolate Mint Smoothie
    400 calories

This blend includes cacao nibs, which are partially ground cacoa beans high in fiber, magnesium, and iron.

Ingredients:
1 scoop chocolate protein powder
1 cup Silk Pure Almond chocolate almond milk
2 Tbsp walnuts
2 Tbsp cocoa powder, unsweetened
1 Tbsp cacao nibs
2 mint leaves

Directions:
Combine all ingredients in a blender and blend until smooth. For a thicker shake add more ice cubes or more water for a thinner shake.

8. Pomegranate and Blueberry Cream Smoothie
    400 calories

The powerful dose of antioxidants in pure pomegranate juice makes it taste too bitter for some, but creamy cottage cheese and coconut milk mellow out the intense flavor in this smoothie recipe.

Ingredients:
1 scoop vanilla protein powder
1 cup low-fat cottage cheese
2 Tbsp coconut milk
1 cup blueberries
2 Tbsp flaxseed meal
4 oz Pure Pomegranate juice

Directions:
Combine all ingredients in a blender and blend until smooth. For a thicker shake add less water or more ice cubes.

9.Double Chocolate Cherry Shake
   500 calories

Dark sweet cherries provide natural sweetness. The combination of their flavor with unsweetened cocoa powder makes you feel like you're cheating on your diet—but you're not!

Ingredients:
1.5 cups dark cherries, pitted, unsweetened (frozen)
2 Tbsp walnuts, chopped
1 scoop chocolate protein powder
2 Tbsp Cocoa Powder, unsweetened
2 Tbsp flax meal
1.5 cups water
3 ice cubes

Directions:
Combine all ingredients in a blender and blend until smooth. For a thicker shake add less water or more ice cubes.

10. Fat-Burning Power Shake
      400 calories

This low-carb, high-protein smoothie contains a diverse blend of fiber, essential fats, and antioxidants, making it the ultimate fat-burning blend.

Ingredients:
1.5 scoops vanilla protein powder
3 Tbsp walnuts
2 Tbsp flaxseed meal
1/2 cup blueberries
1 tsp powdered green tea (optional)
1.5 cups water
3 ice cubes

Directions:
Combine all ingredients in a blender and blend until smooth. For a thicker shake add less water or more ice cubes.


Source: Here

Remember when you were in elementary school and your mom packed your lunch in a paper bag? Turns out she had the right idea. Opt out of eating a pricey, calorie-laden lunch at a fast food restaurant and take 10 minutes the night before to pack a balanced meal you'll look forward to and feel good about eating.

1. The Healthy Elvis

Fried peanut butter, banana, and bacon sandwiches, dubbed "The Elvis" after the famous singer’s penchant for the tasty concoctions, get a healthy remake in this easy recipe. Ditch the bacon and replace the PB with a more nutritious option like natural sunflower seed spread or unsalted almond butter. Just be sure to choose one without hydrogenated oils, added sugars, or salts.

Ingredients:
2 slices whole grain bread
2 tablespoons nut butter
1 banana, sliced
1 tablespoon agave nectar

Directions:
Toast bread, then spread nut butter on both slices. Layer sliced bananas in between the bread and drizzle with agave nectar.

2. Tuna Pita Sandwich

Light tuna packed in water, not oil, serves as a satisfying, protein-rich sandwich filling, while a dash of horseradish mustard adds a spicy kick.

Ingredients:
1 whole-wheat pita pocket
1 can of white tuna in water
3 tablespoons fat-free salad dressing
1 tablespoons horseradish mustard
1/4 cup shredded lettuce
1/2 tomato, sliced

Directions:
Cut pita pocket in half and toast. In a small bowl, combine tuna with dressing and mustard until mixed well. Stuff pita pocket with the mixture, and add lettuce and sliced tomato.

 3. Eggplant Pizza

Instead of grabbing a greasy slice to go, bring in your own homemade vegetarian pizza. Using a whole-wheat pita pocket rather than pizza dough shaves off preparation time, while diced eggplant offers a rich source of fiber and potassium.

Ingredients:
1 whole-wheat pita pocket
1/2 cup low-sodium marinara sauce
1 cup shredded mozzarella
1/2 cup eggplant, diced
1/2 cup tomato, diced
1/4 cup onion, sliced

Directions:
On a whole-wheat pita pocket, spread a thin layer of marinara sauce and top with shredded mozzarella. Top with eggplant, tomato and onion. Bake in oven or toaster oven for 10 minutes, until cheese is melted and edges are browned.

4. Taco Salad

This toss-and-go taco salad is simple, but it offers up an explosion of tropical flavor and crunchy texture. Juicy cubes of mango and tomato combine with crisp tortilla chips (tip: choose low-sodium blue corn chips) for a nourishing, tasty lunch.

Ingredients:
1/4 head lettuce, shredded
1/4 mango, peeled, seeded and cut into chunks
1/4 tomato, chopped
1/4 avocado, peeled, seeded and sliced
1/4 red onion, sliced
1 cup baked tortilla chips, crumbled
3 tablespoon lime juice
2 tablespoon olive oil

Directions:
Arrange lettuce on a plate. Top with mango, tomato, avocado and onion. Sprinkle crumbled tortilla chips over the salad. Garnish with lime juice and olive oil.

5. Tofu Fry

This tofu and broccoli stir-fry gets an interesting twist since it’s steeped in a sweet and savory sauce, which you should adjust to your taste. Both tofu and broccoli are bursting with nutrients (tofu, in particular, is high in iron). Serve this dish with a side of brown rice for a completely fulfilling meal.

Ingredients:
3 tablespoons low-sodium soy sauce
1/2 teaspoon sesame oil
1/3 cup orange juice
1 tablespoon agave nectar
1 package firm tofu, drained and cubed
1/2 head broccoli florets, chopped
3 tablespoons sesame seeds

Directions:
In a small bowl, whisk together soy sauce, sesame oil, orange juice and agave nectar and set aside. Sauté tofu and broccoli in a pan, gradually adding sauce, until broccoli has softened. Remove from pan and sprinkle sesame seeds over tofu and broccoli.

6. Fuss-Free Frittata

Get a protein boost in the middle of the day with a slice of this veggie-packed frittata. The mouthwatering dish brims with vitamins from bell peppers and mushrooms—or any other veggies you want to add. Paired with small boiled potatoes, the frittata will satiate your ravenous midday appetite.

Ingredients:
4 whole eggs
1 cup red bell peppers, chopped
1 cup mushrooms, chopped
1 cup frozen peas

Directions:
In a small bowl, beat the eggs together. Add the mixture to a skillet pan, allowing eggs to set. Scatter the bell peppers, mushrooms and peas over the mixture. When eggs are cooked, use a spatula to slide frittata out of the pan and serve.

7. Chicken Wraps

These chicken wraps only require a few ingredients and serve as a novel way of eating the same old thing. A small amount of oyster sauce imparts big flavor, so use only a dab for each lettuce leaf. Save time by buying a rotisserie chicken and separating the white meat. Although fresh is always best, frozen peas and corn will also suffice if you're in a rush.

Ingredients:
4 large lettuce leaves, washed
2 tablespoons oyster sauce
1 cup white meat chicken, sliced and cooked
1/4 cup frozen peas, thawed
1/4 cup frozen corn, thawed

Directions:
Spread a small amount of oyster sauce on each lettuce leaf. Mix chicken together with peas and corn, then place a heaping spoonful onto each leaf.

8. Quick Salmon Burger

Salmon burgers are a deliciously healthy alternative to fast food hamburgers—and just as juicy! A fish that’s highly concentrated in omega-3 fatty acids, salmon tastes even better when accompanied by a squeeze of fresh lemon. Whole-grain bread and Dijon mustard, rather than an enriched white hamburger bun and creamy mayonnaise, help keep the calorie count in check.

Ingredients:
1 store-bought salmon patty
1 tablespoon lemon juice
2 tablespoons Djion mustard
1 whole-grain bun
Lettuce and tomato, sliced

Directions:
Heat oil in a pan and cook salmon patty on both sides. Sprinkle lemon juice over the patty. Spread Dijon mustard on both sides of a whole-grain bun. Assemble salmon patty, lettuce and tomato slices in bun.

9. Shrimp and Edamame Stir-Fry

Store-bought frozen shrimp is quick to thaw and easy to whip into a flavorful lunch, especially when combined with broccoli and edamame. The Japanese green soybean is an all-star legume, naturally abundant in antioxidants and isoflavones.

Ingredients:
1 cup frozen shrimp, shelled and thawed
1/2 cup edamame, shelled and steamed
1/3 cup broccoli florets, chopped
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1/2 cup brown rice, cooked

Directions:
In a pan over low-medium heat, sauté shrimp until cooked. Add edamame and broccoli. In a small bowl, combine soy sauce, sesame oil and rice wine vinegar. Drizzle the sauce over the stir-fry. Serve with a side of brown rice.

10. Old School Lunch

Make mama proud by boxing up this simple lunch for work. A turkey sandwich and a side of fruit take only minutes to prepare, but the healthful combo will give you energy to last the day. Give your old school lunch a grown-up update with a chilled fresh fruit smoothie.

Ingredients:
For smoothie:
1/2 cup frozen strawberries
1 banana
1 cup nonfat milk

For sandwich:
1 slice whole-grain bread
4 slices smoked turkey breast
Lettuce and tomato

Directions:
To make the smoothie, combine frozen strawberries, banana and milk together in a blender. To make the sandwich, slice bread in half, spread Dijon mustard on each side, then layer turkey breast, lettuce and tomato between the halves. Serve with fruit of choice, like grapes, blueberries and a banana.

Source: Here

Ingredients:
CAKE:

• 2 cups AP flour (10 oz)
• 2 cups granulated sugar (16 oz)
• ¼ teaspoons salt
• 8 Tblsps. dutch-processed cocoa (2 0z)
• 2 sticks (1 cup) salted butter
• 1 cup boiling water
• ½ cups buttermilk
• 2 eggs (beaten)
• 1 tsp. baking soda
• 1 tsp. vanilla

FROSTING:

• 1 cup finely chopped pecans (you can change this to your liking)
• 1-¾ sticks salted butter
• 4 Tblsps. dutch-processed cocoa (1 oz)
• 6 Tblsps. whole milk
• 1 tsp. vanilla
• 1 pound confectioners sugar (i.e. one box)

Cake Directions:

1. In a large mixing bowl combine flour, sugar and salt; whisk to combine these. Put on you tea kettle to boil water.
2. In a heavy bottom saucepan, melt the 2 sticks of butter. Add the cocoa; whisk smooth (like you would do for a cream gravy...you don't want lumps!)
3. Add boiling water and allow mixture to bubble for 30 seconds, then remove from the heat and set aside to cool slightly.
4. Pour over flour mixture, and stir lightly to cool. (You want to make sure that the mixture is not too hot, otherwise you will scramble the eggs when you add them to the batter).
5. Whisk the buttermilk and eggs together; add the baking soda and vanilla.
6. Fold the buttermilk mixture into butter/chocolate mixture.
7. Pour into sheet cake pan and bake at 350-degrees for 20 minutes rotating the pan half way through for even baking. (I used the same temp and baked the cupcakes for 20 minutes and it works out perfectly; just be sure not to overfill your muffin tin otherwise your frosting will slide off the cake if you don't have a bit of a lip. I used a small ladle Aunt B gave me and put only one scoop in...roughly 1/3 of the well.)

Frosting Directions:

1. While cake is baking, prepare the icing.
2. Toast the pecans in a dry pan--roughly 5-7 minutes (nuts can be tricky--when you start to smell them they are almost too toasty so keep an eye on them). Cool a bit & then chop finely.
3. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat.
4. Add the milk, vanilla, and powdered sugar. Whisk to combine. Fold in pecans.
5. Pour over warm cake (or spoon over cupcakes) 

Source: Here

Ingredients:

• 1/2 cup good-quality mayonnaise
• 1 tbs chopped fresh dill
• 20ml (1 tbs) lemon juice
• 1 quantity pizza dough (see Notes & related recipe)
• 250g bocconcini, chopped (or grated mozzarella)
• 2 cups baby spinach leaves
• 12 slices smoked salmon
• 2 tsp capers 

Directions:

1. Preheat oven to 230°C.
2. Combine the mayonnaise, dill and lemon juice in a bowl, season with salt and pepper and set aside.
3. Roll out the dough to fit two lightly oiled 30cm pizza trays. Sprinkle each pizza with half the bocconcini and bake in oven for 12 minutes until crisp.
4. Top each pizza with the spinach and salmon, then sprinkle with the capers and drizzle with the dill mayonnaise.

Source: Here

Ingredients:

• 60ml (1/4 cup) vegetable oil
• 2 brown onions, halved, thinly sliced
• 60g (1/4 cup) vindaloo paste
• 1 tsp garam masala
• 2 long fresh green chillies, thinly sliced
• 1 dried bay leaf
• 800g diced lean lamb
• 3 tomatoes, coarsely chopped
• 500ml (2 cups) water
• 3 Coliban potatoes, peeled, cut into 3cm pieces (see note)
• 1 eggplant, cut into 3cm pieces
• Fresh coriander sprigs, to serve 

Directions:

1. Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 10 minutes or until golden.
2. Add the curry paste, garam masala, chilli and bay leaf and cook, stirring, for 1-2 minutes or until aromatic. Add the lamb and stir to coat. Add the tomato and half the water. Reduce heat to low. Cook, covered, for 1 hour or until the lamb is tender.
3. Add the potato, eggplant and remaining water. Cook, covered, for 30 minutes or until the potato is tender and the sauce thickens. Season with salt. Top with coriander to serve.

Source: Here

Ingredients:

• 1 tablespoon olive oil
• 1 leek, trimmed, halved, washed, sliced
• 2 garlic cloves, crushed
• 2 tablespoons tomato paste
• 400g can diced tomatoes
• 4 cups chicken stock
• 400g can borlotti beans, drained, rinsed
• 400g can cannellini beans, drained, rinsed
• 80g baby spinach

 

Directions:

1. Heat oil in a large saucepan over medium heat. Add leek. Cook for 5 minutes or until softened. Add garlic and paste. Cook for 1 minute or until fragrant. Add tomato, stock and 1 cup cold water.
2. Using a fork, crush half the beans. Add to pan. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 30 minutes or until slightly thickened.
3. Add spinach and remaining beans to pan. Cook for 3 minutes or until heated through. Serve.

Source: Here

Ingredients:

• 2 ounces unsalted butter
• 1 cup all purpose flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup tightly packed brown sugar
• 3 ounces creamy peanut butter
• 1 large egg
• 1 egg yolk
• 1/4 cup sour cream
• 1/4 cup hot water
• 1/2 tsp pure vanilla extract
• 1/2 cup semi sweet chocolate chips

Directions:

1. Preheat oven to 325F.
2. Grease three 9 x 1 1/2 inch pans.(I personally used just one 9 x 13 pan). Line your bottoms with parchement. Set aside.
3. Combine flour, baking powder, baking soda, and salt.
4. Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scarpe down the sides and mix for another minute.
5. Add half of the flour mixture and mix until incorportated about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture.  Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the chocolate chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined.
6. Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 22 minutes.

Chocolate Peanut Icing

• 5 ounces semisweet chocolate, coarsely chopped
• 1/2 cup heavy cream
• 1/8 cup granulated sugar
• 2 TBSP peanut butter
• 1 TBSP unsalted butter

Place the chocolate in a bowl and set aside. Heat the cream, butter, peanut butter and butter in a saucepan over medium heat. When hot, stir to disolve sugar and peanut butter. Bring to a boil. Pour the cream mixture over the chocolate. Wait 5 minutes and stir the mixture until smooth. Place in fridge for about 5-10 minutes and place into a pipe bag.

 

Assemble:
Cut cake into square pieces. Place one piece on your plate. Pipe your icing just around the perimeter of the cake. Place another piece of cake on top. Again, pipe around the perimeter and follow up with one last piece of cake.

Ingredients:

•     1 pound chicken breast (cut into bite sized pieces)
•     3 cloves garlic (grated)
•     1 inch ginger (grated)
•     1/2 small onion (grated)
•     1/2 Asian pear (grated)
•     1/4 cup soy sauce
•     1/2 tablespoon sesame oil
•     1 tablespoon brown sugar
•     1 green onions (chopped)
•     1/4 teaspoon pepper

 

Directions:

1. Mix everything in a freezer bag and marinate for at least an hour.
2. Skewer the chicken on wet skewers and set aside.
3. Strain the solids from the marinade and simmer the marinade until it thickens and becomes saucy, about 5-10 minutes.
4. Grill the chicken until cooked, about 5 minutes per side basting it with the marinade as you go.

Source: Here

There are so many delicious cupcake flavors out in the world, that I’m here to help you choose which ones to indulge in! Ah, yes the original flavors from vanilla to chocolate have now been pushed aside for the emulsifying flavors that enhance our original vanilla and chocolate! Don’t catch my drift? Well, read on about these delicious cupcake flavors that will surely satisfy all those taste buds!

1. SALTED CARAMEL CUPCAKES
This delicious cupcake flavor gives you the best of both salty and sweet! This succulent caramel, with a hint of sea salt and delicious moist vanilla (or chocolate) cupcake with caramel inside makes your taste buds dance! I love caramel, and I’m a big fan of sea salt – I was a little apprehensive in the beginning, but definitely I turned a huge 180 after trying one of these bad boys! DELICIOUS!

2. CHOCOLATE COCONUT CUPCAKES
Who doesn’t want a tropical twist to an old original favorite?! I sure do! I tried this flavor at “Sprinkles” cupcakes! And they’re heavenly! A light, fluffy, chocolate cupcake, with a delicious, sweet, yet tropical coconut frosting – with real coconut flakes! Those are my favorite, they balance each other perfectly!

3. STRAWBERRY JELLO CUPCAKES
Wait, what?! Yes, my friend introduced these to me and you can actually use any Jello flavor you’d like! It’s white cake mix, Cool Whip, and any flavor Jello! Follow the instructions to the cake mix, as soon as it’s done cooling, poke holes onto the top of the cake and pour half of the Jello mix into the cool cupcake! It leaves a cool half white cake/strawberry cake. Then mix the rest of the Jello into the cool Whip for frosting! These are perfect for the summer, they’re light and delicious!

4. COFFEE/MOCHA CUPCAKES
For all my caffeine enthusiasts this cupcake is screaming your name! I’ve tried both a coffee flavored and mocha – they’re both delicious! A bit strong on the mocha side, but, still nonetheless delicious! It’s perfect with milk! And, the frosting is beyond decadent! It’s smooth, sweet, with a kick of coffee or mocha! This gem will surely wake you up!

5. LEMON CUPCAKES
Yes, this sweet, tart, tangy flavor will surely leave a clean, crisp, feeling on your taste buds! I’ve tried this cupcake flavored with either vanilla and coconut! They’re both delicious! The vanilla cupcake with lemon gives more of lemon taste than the coconut with lemon because it gives the best of both worlds and blends together naturally. Coconut and lemon highlight each other nicely! But, both are my favorite!

6. RED VELVET
This is a staple in my household! Although I’m a fan, but not big of a fan! Does that even make sense?! Anyways, this delicate flavor of chocolate and cream cheese are sure to please! It’s simple, yet daring, and its beautiful shade of red definitely makes this delicious treat an eye candy!

7. BLACK AND WHITE CUPCAKES
Do you love chocolate and vanilla? Well, this cupcake gives you just that! It’s the best of both flavors! At my local cupcake shop, they offer either vanilla with chocolate frosting, chocolate with vanilla frosting or vanilla/chocolate marble with chocolate/vanilla frosting! Intense right?! I know! The marble cupcake is delicious, and the frosting is even better!

Cupcakes have always been my favorite dessert! With all the new flavors coming out, its hard to just pick 7 delicious cupcake flavors to indulge in! Do you have any cupcake flavors you’d like to try or have tried and they’re amazing? Have you tried any flavors that just didn’t tickle your taste buds?

Ingredients:

•     1 1/2 cups apricot nectar
•     1/3 cup chopped dried apricots
•     2 tablespoons honey
•     2 tablespoons reduced sodium soy sauce
•     1 tablespoon grated fresh ginger
•     2 cloves garlic, minced
•     1/8 teaspoon cayenne pepper
•     1/4 teaspoon ground cinnamon
•     1 (3/4 pound) salmon filet without skin

Directions:

1. Preheat your oven's broiler, and grease a broiling pan.
2. In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside.
3. Place the salmon filet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.

Source: Here

Ingredients:
    2 tablespoons olive oil
    2 cloves garlic, finely chopped
    4 skinless, boneless chicken breast halves - cut into strips
    2 cups fresh spinach leaves
    1 (4.5 ounce) package dry Alfredo sauce mix
    2 tablespoons pesto
    1 (8 ounce) package dry penne pasta
    1 tablespoon grated Romano cheese

Directions:

1. Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
2. Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
3. In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
4. Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

Source: Here

Ingredients:

    6 cups water
    1 cube chicken bouillon
    1 pound dried black-eyed peas, sorted and rinsed
    1 onion, diced
    2 cloves garlic, diced
    1 red bell pepper, stemmed, seeded, and diced
    1 jalapeno chile, seeded and minced
    8 ounces diced ham
    4 slices bacon, chopped
    1/2 teaspoon cayenne pepper
    1 1/2 teaspoons cumin
    salt, to taste
    1 teaspoon ground black pepper

 

Directions:
Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

Source: Here

Ingredients:
2 tablespoons olive oil
1/2 pound pancetta, cut into small dice
3 shallots, halved and thinly sliced
Pinch red pepper flakes
1 pound frozen peas, thawed

Directions:
Heat the oil in a large high sided saute pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.

Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.

Source: Here

Ingredients:
1 package triple-washed spinach
3 to 4 handfuls pecan halves
2 tablespoons vegetable oil
A few pinches sugar
A few pinches salt
1/2 cup olive oil
1/4 cup sherry vinegar
2 small shallots, minced
Kosher salt and freshly ground black pepper
1 small wedge Gorgonzola, crumbled (about 2 ounces)

Directions:
Preheat oven to 400 degrees F.

Place spinach in serving bowl.

Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.

Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.

Toss spinach with dressing, Gorgonzola and pecans.

Source: Here

Ingredients:
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese

Directions:
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Source: Here