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2 steaks while you watch football!!!
Mom is in town, so we went to Costco, picked up 2 BAD BOY RIBEYES, over 16 oz. each, and cooked 'em up before the Cowboys game tonight...
1 word:
MMMMMMMMMMMMMMMMMMM!!!!!!!!!!
Really easy to make.
You need:
- Stuffing Portabellos, about 12 (or full size ones, although you might need to quarter those)
- Cream cheese (I used whipped cream cheese, about 12oz)
- Bacon (a pound is plenty)
- Shredded Monterey Jack (12 oz is plenty)
Break off the stem and carefully scrape out the black stuff. You don't have to get all of it out, just most of it. Cook about 3/4 to a pound of bacon. Take 3/4 of the bacon and stir in enough cream cheese to carry along the bacon. Make sure you save enough bacon to sprinkle on top.
Meanwhile, put the oven on 350, brush the portabellos with olive oil, salt and pepper if you'd like, and cook the portabellos for about 4 minutes per side, starting with the cup part up. When they are ready they will give up their internal liquid and be soft.
Put the oven on broil. Let the portabellos cool for a bit, then spoon in the cream cheese mixture, pressing down slightly so the cap is full. Top with shredded monterey jack. Put the portabellos under the broiler until the cheese is brown. Top with leftover bacon. Enjoy!
for those who couldn't get enough of my other polar bear eating horse head photo. lols abound i'm sure
natalie and i made 140 cakepops on saturday for my birthday party on sunday. we had twenty flavor variations - shown here (clockwise from front right) are chocolate cake dipped in chocolate covered in pecans, chocolate cake dipped in peanut butter chips covered in bacon, chocolate cake dipped in white chocolate sprinkled in coconut, chocolate cake dipped in white chocolate covered in pistachio and bacon salt, chocolate cake dipped in lavender flavored chocolate with sprinkles, vanilla cake dipped in peanut butter chocolate, vanilla cake dipped in white chocolate.
Dice a small butter nut squash and toss in olive oil, before roasting until going soft and sweet.
(I roasted a large squash, as it freezes fine once roasted for use in a later risotto or soup)
Really easy to make.
You need:
- Stuffing Portabellos, about 12 (or full size ones, although you might need to quarter those)
- Cream cheese (I used whipped cream cheese, about 12oz)
- Bacon (a pound is plenty)
- Shredded Monterey Jack (12 oz is plenty)
Break off the stem and carefully scrape out the black stuff. You don't have to get all of it out, just most of it. Cook about 3/4 to a pound of bacon. Take 3/4 of the bacon and stir in enough cream cheese to carry along the bacon. Make sure you save enough bacon to sprinkle on top.
Meanwhile, put the oven on 350, brush the portabellos with olive oil, salt and pepper if you'd like, and cook the portabellos for about 4 minutes per side, starting with the cup part up. When they are ready they will give up their internal liquid and be soft.
Put the oven on broil. Let the portabellos cool for a bit, then spoon in the cream cheese mixture, pressing down slightly so the cap is full. Top with shredded monterey jack. Put the portabellos under the broiler until the cheese is brown. Top with leftover bacon. Enjoy!
After waiting days to buy a kitkat, the one I purchase ends up having a finger without wafer, just SOLID CHOCOLATE! It's a sign from the confectionery gods.
Homemade chocolate granola. Made on Monday. I can't have it till Easter though! It's from 101 Best Loved Recipes by Hotel Chocolat. What gives it the edge is the cocoa in the mix (not just the choc drops you can see) and the dessicated coconut. Nom nom nom!
Fry a finely chopped small red onion in two tablespoons of olive oil until softening, then add a 2/3 cup of arborio rice (or other rice suitable for risotto), and two crushed cloves of garlic. Stir until rice is white and opaque