Perfect French Fries

Perfect French Fries

Make a batter by mixing 1 cup of cornstarch and 2/3 cup of club soda. Dip the fries in the batter and shake off any excess. Place the fries into hot oil and fry until golden and crispy!

Source: Food Network - The Sandwich King

Chocolate Sheet Cake

Chocolate Sheet Cake
Food Network - Ree Drummond

2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks butter
4 heaping tablespoons cocoa powder

Preheat the oven to 350 degrees F. In a large bowl, combine the flour, sugar and salt. Stir together and set aside. In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside. In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.





Icing:
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans, optional

While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined. Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.


This cake can also be made into cupcakes: Just fill muffin tins a little less full with the batter than you normally would so the baked cupcakes remain below the upper rim. That way, the thin icing can be poured into each tin.


Source: Food Network - The Pioneer Woman

Lemon Blueberry Pancakes

Lemon Blueberry Pancakes

Food Network - Ree Drummond

1 1/2 cups plus 1 tablespoon cake flour
3 tablespoons sugar
1 heaping tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups evaporated milk (more if needed)
1 lemon, zested and juiced (more juice if lemon isn't very juicy)
2 tablespoons butter, melted, plus more softened for serving
1 1/2 teaspoons vanilla extract
1 large egg
1 cup blueberries
Maple or pancake syrup, warmed, for serving

Heat a heavy skillet or grill over medium-low heat. In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside. In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine. Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries. Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden. Serve with more softened butter and warm syrup.


Source: Food Network - The Pioneer Woman

Chicken Fried Steak with Gravy

Food Network - Ree Drummond

1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that's been extra tenderized)
Kosher salt
1/2 cup canola or vegetable oil
1 tablespoon butter


Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.


Gravy:
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper

When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!


Source: Food Network - The Pioneer Woman

Salmon Burgers

Salmon Burgers

Food Network - Paula Deen

1/2 cup red bell pepper, diced

1/2 cup yellow bell pepper, diced

3/4 cup panko

2 cloves garlic, minced

2 pounds salmon fillets, skinned and finely chopped

1 large egg, lightly beaten

1 tablespoon soy sauce

1 teaspoon fresh lemon juice

1/2 teaspoon salt

Cooking spray

Sesame Mayonnaise, recipe follows

8 buttered and toasted sandwich buns

8 lettuce leaves

8 slices tomato

In a medium bowl, combine peppers, panko, garlic, and salmon. In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties. Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness. Spread Sesame Mayonnaise evenly over toasted buns. Top each with a lettuce leaf, tomato slice, and salmon patty. Cover with tops of buns.

Sesame Mayonnaise:

1 cup mayonnaise

2 cloves garlic, minced

1 teaspoon soy sauce

1/2 teaspoon sesame oil

In a small bowl, combine all ingredients. Cover and chill.

Yields: 1 cup 

Source: www.foodnetwork.com

Baked Rice

Here is a yummy way to make rice that cooks at the same time your dinner does! The recipe below includes my adjustments.

Baked Rice

Food Network - Bobby Flay

6 tablespoons oil

2 cups long grain white rice

¼ cup dried onion

2 tbsp dried parsley

4 cups stock

Preheat the oven to 350 degrees F.  Lightly brown the rice and onions in oil in a saucepan and then pour mixture into a greased 9X13 Pyrex dish. Bring the stock and parsley to a boil and pour over the rice, take caution because this can create a lot of hot steam. Bake covered for 45 minutes, until rice is tender and fluffy.

Source: http://www.foodnetwork.com/recipes/bobby-flay/moms-baked-rice-recipe/index.html

Mac and Cheese Cupcakes

Mac and Cheese Cupcakes

Food Network - Giada De Laurentis

Vegetable cooking spray

2 cups Panko bread crumbs, divided

Olive oil for drizzling

8 ounces elbow pasta

2 cups shredded Monterey Jack cheese

1 cup shredded Mozzarella

1/2 cup shredded Cheddar cheese

1 cup cooked green peas

1 cup chopped carrots, cooked

Preheat the oven to 375 degrees. Spray 2 (12-cup) muffin or cupcake pans with vegetable cooking spray. Using 1 cup of the bread crumbs, coat the inside of each muffin cup with bread crumbs, shaking off any excess. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain and add to a large bowl. Stir in the vegetables, ¾ cup bread crumbs and the cheeses. Season with salt and pepper, to taste. Spoon the prepared pasta mixture into the cupcake molds. Top with a thin layer of the remaining bread crumbs and drizzle with olive oil. Bake until golden brown, about 20 minutes. Let cool for a few minutes and carefully unmold with a spoon onto a serving platter.

Source:  http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-macaroni-and-cheese-cupcakes-recipe/index.html

Picnic, potluck, potatoes....no problem!

 The Food Network had recipes for 50 potato salads. Picnic, potluck, potatoes....no problem!


1. Classic Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

2. Classic Red Make Classic Potato Salad (No. 1) with red potatoes instead of russets.

3. Waldorf Make Classic Potato Salad (No. 1) without mustard. Double the celery and add 1 chopped apple and 1/2 cup chopped walnuts.

4. Egg-Pickle Make Classic Potato Salad (No. 1), substituting pickle juice for the vinegar in the dressing. Add 3 chopped hard-boiled eggs, 1/2 cup chopped bell pepper and 1/4 cup diced pickle.

5. Sweet Relish Boil, peel and cube 2 pounds russets; toss with 2 tablespoons white wine vinegar and 1/2 teaspoon salt. Mix 1 cup whipped salad dressing, 1/2 cup relish, 2 tablespoons yellow mustard and 1 chopped scallion; toss with the potatoes.

6. Crab Boil Mix 1/2 cup each corn and chopped celery, 1 cup mayonnaise, 1 tablespoon lemon juice and 1 1/2 teaspoons Old Bay. Toss with 2 pounds boiled cubed red potatoes and 1 cup crabmeat.

7. Lobster Mix 1/4 cup each mayonnaise and crème fraîche, 2 teaspoons each truffle oil and chopped tarragon, and salt. Toss with 1 pound boiled cubed red potatoes and 1 cup lobster meat.

8. Curry Heat 1/3 cup each olive oil and golden raisins in a skillet. Add 2 teaspoons curry powder and stir 30 seconds. Mix with 1 cup Greek yogurt, 2 cupscooked green beans and 2 pounds boiled cubed russets. Season with salt.

9. Ranch Mix 2/3 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons cider vinegar, 1 minced garlic clove, 1/2 cup chopped celery, 2 chopped scallions, 1 teaspoon sugar, and salt and pepper. Toss with 2 pounds boiled cubed red potatoes.

10. Bacon-Ranch Make Ranch Potato Salad (No. 9). Top with 6 slices cooked bacon, crumbled.

11. Chipotle-Ranch Make Ranch Potato Salad (No. 9). Add 2 tablespoons chipotle hot sauce, 2 teaspoons orange zest and 1/4 cup chopped cilantro.

12. Garden Boil 2 pounds sliced red potatoes, adding 1 sliced carrot during the last minute. Drain; toss with 1 cup sliced radishes, 1 chopped cucumber, 3 chopped scallions and 1/2 cup chopped parsley and chives. Mix 1/2 cup mayonnaise, 1/4 cup white wine vinegar, and salt and pepper; add and toss.

13. Ham and Cheese Mix 1 cup mayonnaise, 2 tablespoons mustard, 8 ounces cubed ham, 6 ounces shredded cheddar, 1/2 cup each diced red onion and pickles, and 2 tablespoons chopped pickled green chiles. Toss with 2 pounds boiled cubed Yukon golds.

14. Green Goddess Blend 1 cup mayonnaise, 1/4 cup mixed parsley, tarragon and basil, 1 scallion, 1 teaspoon sugar, and some lemon juice and salt. Toss with 2 pounds boiled halved fingerlings.

15. Avocado-Shrimp Make Green Goddess Potato Salad (No. 14). Top with halved cooked shrimp and diced avocado.

16. Slaw Mix 1/3 cup each mayonnaise and olive oil, 1/4 cup whole-grain mustard, and salt and pepper. Add 3 cups coleslaw mix, 3 chopped scallions and 2 pounds boiled quartered new potatoes.

17. Dill Mix 1/2 cup each sour cream and mayonnaise, 1/4 cup each chopped dill and scallions, 1 teaspoon sugar, 2 tablespoons cider vinegar, and salt. Toss with 2 pounds boiled cubed russets.

18. Beet-Dill Make Dill Potato Salad (No. 17). Add 1 cup sliced roasted beets.

19. Nordic Make Dill Potato Salad (No. 17). Add 1 cup sliced roasted beets and 2 tablespoons horseradish.

20. Dutch Mix 1/2 cup sour cream, 3/4 cup mayonnaise, 2 tablespoons each horseradish and cider vinegar, 2 teaspoons caraway seeds, 1 teaspoon sugar, 2 chopped cucumbers and 4 chopped scallions. Toss with 2 pounds boiled cubed russets.

21. Peruvian Blend 1/2 cup evaporated milk, 1/3 cup queso fresco and 1 tablespoon each aji amarillo paste (or other chile paste) and vegetable oil. Toss with 2 pounds boiled cubed Yukon golds and 1/4 cup chopped olives. Top with sliced hard-boiled eggs.

22. Chicken Mix 1 1/2 tablespoons each champagne vinegar and dijon mustard, 1/3 cup olive oil, 1/4 cup chopped cornichons, some chopped parsley, and salt and pepper. Toss with 1 1/2 cups diced grilled chicken and 2 pounds boiled halved fingerlings.

23. Herb-Vinegar Mix 1 cup chopped mixed parsley, dill and chives, 1/2 cup chopped shallots, 6 tablespoons each white wine vinegar and olive oil, and salt and pepper. Toss with 2 pounds boiled quartered new potatoes.

24. Tomato Make Herb-Vinegar Potato Salad (No. 23). Soak 1/2 cup sliced red onion in ice water. Drain and add to the salad. Add 2 cups halved grape tomatoes.

25. French Mix 1 cup chopped mixed parsley, chives and tarragon, 1/2 cup chopped shallot, 1/3 cup white wine, 1/4 cup olive oil, 2 tablespoons each white wine vinegar and dijon mustard, and salt and pepper to taste. Toss with 2 pounds boiled halved fingerlings.

26. Niçoise Make French Potato Salad (No. 25), adding 2 cups chopped green beans to the potatoes during the last 4 minutes of cooking. Add 1 drained can oil-packed tuna and 1/2 cup halved kalamata olives.

27. Provençal Make French Potato Salad (No. 25). Add 2 cups halved grape tomatoes, 1 shaved fennel bulb, 1/2 cup halved kalamata olives and some chopped fennel fronds.

28. Pesto-Pea Boil 2 pounds peeled, cubed Yukon golds, adding 1 cup frozen peas during the last 4 minutes. Drain; toss with a mix of 6 tablespoons white wine vinegar, 1/4 cup pesto, some pine nuts, and salt and pepper.

29. Patriotic Boil 2 pounds mixed cubed red, white and purple potatoes with 2 tablespoons cider vinegar. Drain; toss with 1/2 cup chopped celery and 1/4 cup chopped scallions. Mix 1/4 cup olive oil, 2 tablespoons each cider vinegar and whole-grain mustard, and salt and pepper; toss with the potatoes.


30. Pico de Gallo Toss 2 pounds boiled cubed Yukon golds, 2 tablespoons olive oil, 1 tablespoon cider vinegar, 3 cups fresh salsa and salt to taste.

31. Salsa Verde Toss 2 pounds boiled cubed Yukon golds with 1 cup each sliced red onion and bell pepper, 1 1/2 cups salsa verde, 1 chopped avocado and salt. Top with cilantro and cotija cheese.

32. Sichuan Cut 2 russets into matchsticks; boil 1 minute. Cook 2 sliced garlic cloves, 1 teaspoon each sugar and salt, and 2 dried red chiles in a skillet with peanut oil, 30 seconds. Add 3 chopped scallions. Drain the potatoes; toss with the flavored oil, 1 1/2 teaspoons balsamic vinegar and 1 teaspoon sesame oil.

33. Carrot-Sesame Boil 2 pounds sliced red potatoes, adding 4 matchstick-cut carrots during the last 2 minutes. Drain and toss with 4 chopped scallions and 1/2 cup bottled sesame-ginger dressing. Top with sesame seeds.

34. Salt Cod Cook 3 sliced garlic cloves in a skillet with 1/4 cup olive oil until soft. Mix with 3/4 cup grated tomato, 1/2 cup flaked salt cod and 1 pound boiled cubed Yukon golds. Top with chopped parsley.

35. Thai Mix 1/3 cup each mayonnaise and unsweetened coconut milk, 1 tablespoon each curry paste and lime juice, and salt. Toss with 2 pounds boiled cubed russets, 1 sliced bell pepper, and some shredded basil and mint.

36. Indian Cook 1 tablespoon each garam masala, grated ginger and canola oil in a skillet, 30 seconds. Mix with 1 cup Greek yogurt, 1/2 cup mayonnaise, 1 cup chickpeas and 2 pounds boiled cubed russets. Season with salt and pepper; top with cilantro.

37. Greek Mix 1 cup Greek yogurt, 1/4 cup olive oil, and salt and pepper. Toss with 2 pounds boiled cubed Yukon golds, 1 cup chopped cucumber, 1/2 cup crumbled feta, 3 tablespoons each chopped red onion and mint, and some oregano.

38. Sweets and Beets Thinly slice 1 pound boiled sweet potatoes and 1 roasted beet. Whisk 1 1/2 tablespoons champagne vinegar, 2 tablespoons walnut oil, and some salt, pepper and chopped parsley. Drizzle over the vegetables.

39. Caviar Whisk 1/2 cup creme fraiche, 2 tablespoons each white wine vinegar, olive oil and minced red onion, 1 tablespoon dijon mustard, some minced chives and chervil, and salt and pepper. Toss with 2 pounds boiled halved new potatoes. Top with salmon caviar.

40. Smoked Salmon Arrange 4 boiled sliced Yukon golds, 1/2 cup sliced red onion, 6 ounces smoked salmon and 2 sliced tomatoes on a platter. Mix 1/4 cup crème fraiche, 1 tablespoon lemon juice and some lemon zest; drizzle over the salad. Top with capers.

41. Bagna Cauda Cook 6 anchovies, 4 smashed garlic cloves and 1/2 teaspoon red pepper flakes in 1/3 cup olive oil, 5 minutes. Add 1/4 cup each chopped parsley and scallions, 1 tablespoon chopped oregano, and the zest and juice of 1 lemon. Drizzle over 1 pound boiled sliced red potatoes.

42. Kimchi Mix 1 cup chopped kimchi, 1/2 cup mayonnaise, salt and chopped scallions. Toss with 2 pounds smashed boiled potatoes.

43. Smoky Sweet Potatoes Mix 1 cup mayonnaise, 1/4 cup each chopped cilantro and scallions, 1 minced chipotle in adobo, 1 tablespoon lime juice, 1 teaspoon sugar, and salt. Toss with 2 pounds boiled sliced sweet potatoes.

44. German Fry 4 slices bacon; cook 3/4 cup chopped onion in the drippings. Add 1 tablespoon each flour, sugar and whole-grain mustard, 1/4 cup each white wine vinegar and water, and salt; cook 2 minutes. Toss with 2 pounds boiled sliced russets. Crumble the bacon on top. Serve warm.

45. Kraut Make German Potato Salad (No. 44), adding 1 more tablespoon sugar. Stir in 1 cup sauerkraut and 1 teaspoon caraway seeds.

46. Smashed Smash 1 pound warm baked russet potatoes with 1/4 cup each butter and sour cream, and salt and pepper to taste. Toss with crumbled bacon, chives and sour cream. Serve warm.

47. Broccoli-Cheddar Make Smashed Potato Salad (No. 46). Add 1 cup each cooked broccoli and shredded cheddar.

48. Roasted Halve 2 pounds red potatoes. Toss with 1/4 cup olive oil, 6 garlic cloves and some chopped rosemary; roast at 400 degrees F, 25 minutes. Toss with chopped parsley, salt and 2 teaspoons each dijon mustard and lemon juice.

49. Grilled Boil 2 pounds sliced russets 5 minutes. Toss with 1/4 cup olive oil and 1 tablespoon chopped rosemary. Grill the potatoes, 1/2 lemon and 1 sliced red onion. Chop the potatoes and onion; toss with olive oil, parsley, salt, and juice from the grilled lemon.

50. Grilled Vegetable Make Grilled Potato Salad (No. 49). Toss with grape tomatoes and grilled zucchini and eggplant.

  Source: http://www.foodnetwork.com/recipes-and-cooking/50-potato-salads/page-1.html

Creamy Mashed Potatoes

Creamy Mashed Potatoes
Food Network -  Ree Drummond

2 sticks butter, softened, plus more for pan
5 pounds russet or Yukon gold potatoes
One 8-ounce package cream cheese, softened
1 cup heavy cream
1/2 to 1 teaspoon seasoned salt
1/2 teaspoon kosher salt
1 teaspoon black pepper

Preheat the oven to 350 degrees F. Generously butter a 4-quart baking dish. Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes. Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients. Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, kosher salt and pepper. Mash to combine. Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.




Source: Food Network - The Pioneer Woman

Cowboy Breakfast Sandwiches

Cowboy Breakfast Sandwiches
Food Network - Ree Drummond

16 slices Texas toast
Butter
1 pound breakfast sausage, cut into 8 patties
12 eggs
1/2 cup half-and-half
Salt and freshly ground black pepper
1 cup jarred jalapeno slices
Sandwich spread of your choice, such as mayo, spicy sandwich spread or spicy mustard
8 slices cheese, such as American, Cheddar or Cheddar-Jack

Cook the Texas toast on a griddle over medium heat, using lots of butter. Set aside. Fry the sausage patties in a skillet over medium heat, flattening with the spatula as they cook. Set aside. Mix the eggs, half-and-half and some salt and pepper in a separate bowl. Pour the eggs onto the griddle in a rectangular shape. Flip to cook on both sides. Cut the rectangle of eggs into 8 squares and set aside on a plate. Increase the heat, then jump the jalapeno slices onto the hot griddle. Let them sizzle for a couple of minutes, chopping them with the side of the spatula as they cook. Drop on a tablespoon of butter for flavor. Cook until the jalapenos have some brown and black bits. Remove from the griddle, then set aside. Spread whatever sandwich spread you'd like to use onto the Texas toast. Top with a sausage patty, eggs, a slice of cheese and some jalapenos. Top with another slice of Texas toast, then wrap in foil for serving.


Source: Food Network - The Pioneer Woman

The Pioneer Woman's Sliders

The Pioneer Woman's Sliders

Food Network - Ree Drummond

2 pounds ground beef
4 tablespoons heavy whipping cream
6 dashes Worcestershire sauce (less if you prefer)
1 teaspoon kosher salt
Freshly ground black pepper
8 whole dinner (or slider) rolls, split

Preheat the grill to medium heat. Mix the ground beef, heavy cream, Worcestershire and the salt and some pepper in a bowl. Use your hands to thoroughly mix the ingredients. Form 1/4 cup of the meat mixture into patties, making 16 patties total. Make an indentation with your thumb to keep the patties from plumping too much when they cook. Grill the sliders until just cooked through, 2 to 3 minutes per side. Remove from the grill and pile on a platter. Toast the halved buns on the grill. Place the sliders between the buns and serve immediately.



Topping Ideas:

1 pound thick-cut peppered bacon
Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.

3 yellow onions, halved and sliced
3 tablespoons butter
In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.

8 ounces gorgonzola
Use a fork to crumble the gorgonzola.

Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.


Source: Food Network - The Pioneer Woman

Marinated Tomato Salad with Herbs

Marinated Tomato Salad with Herbs
Food Network -  Ree Drummond

6 to 8 ripe tomatoes
4 green onions
1 cup extra-virgin olive oil
3 to 4 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper
Handful fresh parsley leaves, lightly chopped
12 fresh basil leaves, chiffonade

Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes. Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss. Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.


Source: Food Network - The Pioneer Woman

Salmon Cakes

Salmon Cakes

Food Network - Ina Garten

1/2 pound fresh salmon

Good olive oil

Kosher salt and freshly ground black pepper

4 tablespoons unsalted butter

3/4 cup small-diced red onion (1 small onion)

1 1/2 cups small-diced celery (4 stalks)

1/2 cup small-diced red bell pepper (1 small pepper)

1/2 cup small-diced yellow bell pepper (1 small pepper)

1/4 cup minced fresh flat-leaf parsley

1 tablespoon capers, drained

1/4 teaspoon hot sauce (recommended: Tabasco)

1/2 teaspoon Worcestershire sauce

1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)

3 slices stale bread, crusts removed

1/2 cup good mayonnaise

2 teaspoons Dijon mustard

2 extra-large eggs, lightly beaten

Preheat the oven to 350 degrees F. Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold. Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally. Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes. Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot. 

 Source: Food Network