thenommables:

(by minato)

thenommables:

Napoleon (by jacstjohn)

cooking-confessions:

Sparkling Champagne and Strawberries Jello

Ingredients:

• 3 tablespoons (3 envelopes) unflavored gelatin powder
• 2 cups cold water
• 1 cup sugar
• 11/2 cups cold champagne
• 11/2 cups cold ginger ale
• 1 cup sliced fresh strawberries

Directions:

1. In a saucepan, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Bring the water to a boil over high heat and stir until the gelatin is fully dissolved. Remove from the heat.
2. Transfer the gelatin mixture to a bowl, add the sugar, and stir until dissolved. 
3. Stir in the champagne and ginger ale. 
4. Refrigerate until thickened. [This does not mean set] 
5. Fold in the strawberries and spoon into 7 to 10 individual molds or a 7-cup mold. Refrigerate until firm . 
6. Unmold and serve.

foodforjubilee:

Care’s Kitchen: Guinness Bacon Cheeseburgers (RECIPE)

YUM

Food from yesterday’s NorCal Champs in Stockton, CA! 

-Angie’s baseball cupcakes

-Sour Rope Candy (They always come to band events for some reason..)

-Panda Express!

Forgot to take a picture of the burrito and vietnamese sandwiches I had as well.

gastrogirl:

phyllo pie with spinach, goat cheese, and walnuts.

darkchef:

Sticky Sesame Chicken Wings

Ingredients

1 large garlic clove
3/4 teaspoon salt
3 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons mild honey
1 1/2 teaspoon Asian sesame oil
Pinch of cayenne
2 lbs of chicken wings
2 tablespoons sesame seeds, lightly toasted
1 scallion (green part only), finely chopped

Directions

1. Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.
2. Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Set aside a quarter of the sauce, to coat the wings once cooked.
3. Arrange wings in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes.
4. Transfer chicken wings to a large serving bowl and toss with sesame seeds and scallion.

photoblogged:

Sweet & Sticky Baked Chicken Drumsticks

This is the second recipe that I have tried from the Novice Chef Blog.  And this is another recipe that turned out really tasty!  I am excited to go through her blog and find more recipes.  A lot of her recipes are so easy to do and you end up with really tasty results.

The original recipe can be found at the link and is also seen below.  My changes or notes are italicized.

Yield: 6 Drumsticks

Ingredients:

• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/4 cup light brown sugar, packed
• 2 tablespoons low-sodium soy sauce
• 3 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon fresh cracked black pepper
• 6 chicken drumsticks, about 1.25 pounds
• 1 tablespoon sesame seeds, lightly toasted (I opted out of this due to an allergy)
• a few pinches chopped fresh parsley (I didn’t have this on hand so I just used cilantro)

Directions:

1. In a medium bowl, whisk together balsamic vinegar, honey, brown sugar, soy sauce, garlic, ginger and cracked black pepper. Pour into a large ziplock bag and add chicken drumsticks. Shake to coat chicken and refrigerate for 8 hours, or overnight, giving the bag a shake whenever you think about it.
2. Preheat oven to 400°F. Line a rimmed baking sheet with foil and place a cooling rack on top.
3. Remove the chicken from the bag, reserving the marinade, and place the drumsticks on the rack. Bake the drumsticks, on the middle oven rack, for 25 minutes.
4. While the chicken is baking, place the leftover marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.
5. Remove drumsticks from oven (after first 25 minutes of cooking) and heavily coat with the thickened marinade, using a silicone pastry brush.
6. Return to the oven and cook for 10 more minutes.
7. Coat the drumsticks again and return to oven to cook for 5 more minutes, or until an internal temperate of 160°F is reached.
8. Coat the drumsticks one last time, with any remaining sauce, and sprinkle with sesame seeds and parsley. Serve immediately.
9. Enjoy!

I also made a side of mashed carrots.  I boiled the carrots and then seasoned it with salt, pepper, ginger, garlic, and a squeeze of fresh orange juice. A well rounded meal?  :D  I went back for seconds! 

fuckyeahgreatfoods:

8. Korean Fried Chicken

This is a modernly developed dish. Or maybe there was a region in Korea where fried chicken with their own special Korean sauce was popularly enjoyed. Nationally, it was not until the 80’s when this Korean fried chicken (KFC?) gained its popularity through chain stores and delivery services at night. They have several different sauces applied to the thinly fried chicken pieces including sweet and spicy (most popular), sweet and soy sauce flavored and more. In big cities in the United States such as New York and Los Angeles, the most popular franchises of Korean fried chicken opened their stores and heard they are doing very well. Google Kochon, Bonchon or BBQ Chicken Korea. My favorite part is that they come with sweet pickled dikon radish cubes.

Korean Fried Chicken Recipe