#tieghan

[allwaysfull]

Half-Baked Harvest | Tieghan Gerard

The Basics

Everyday Bread Dough

Everyday Pancake Mix

Everything Bagel Spice

Lemon Basil Pesto

Perfect Pressure Cooker Eggs

No Knead Bread and Pizza Dough

Breakfast & Brunch

Baked Cinnamon Butter Brioche French Toast w Any Fruit Jam

Frico and Polenta Fried Eggs

Buttery Croissant Strata w Spinach and Prosciutto

Egg-in-a-Hole w Tomato and Bacon

Avocado Breakfast Tacos w Crispy Shallots & Chipotle Salsa

Pumpkin Butter Crème Fraîche Pancakes w Whipped Maple Butter

Dad’s Cheesy Eggs

Blueberry Lemon Pull-Apart Bread

Maple-Glazed Cardamom Apple Fritters

Coconut-Banana Muffins

Overnight Cinnamon Roll Bread w Chai Frosting

Appetizers & Sides

Cheesy Poblano & Bacon Quesadilla |Pickled Jalapeño Pineapple Salsa

Ricotta Toast w Honey-Roasted Grapes

Three-Ingredient Blue Cheese Bites

Burrata w Pepperonata and Tomatoes

Herb-and-Garlic Pull-Apart Rolls

Oven-Baked Cajun Fries | Homemade Creole Seasoning

Balsamic Peach and Brie Tart

The Best Pressure Cooker Mashed Potatoes

Cacio e Pepe Brussels Sprouts

Prosciutto-Wrapped Zucchini Bites w Goat Cheese and Thyme

Extra-Smooth Hummus

Maple-Cinnamon Acorn Squash

A Cocktail for Every Season

Pomegranate-Thyme Vodka Spritz

Spicy Strawberry Paloma

Peach Rosé Sangria

Honeycrisp Apple Bourbon Smash

Salad and Soup

Sun-Dried Tomato and Avocado Salad w Chicken

Everything Bagel Salad

Marinated Heirloom Tomato and Nectarine Salad w Garden Herbs

Autumn Harvest Salad

Gingered Thai Steak and Pepper Salad

French Onion Sou[

Creamy Chicken Gnocchi Soup

Broccoli Cheddar Soup

Golden Butternut Squash Soup w Crispy Sage

Salsa Verde and Brown Rice Chicken Tortilla Soup

Butter-Roasted Tomato Soup

Crispy Chicken Khao Soi Noodle Soup

Pizza and Pasta

The Meanest, Greenest Pizza

Sweet and Spicy Pineapple Pizza

Garden Basil Pepperoni Pizza

Harvest Butternut Squash and Apple Pizza

Potato and Burrata Pizza

Three Cheese and Nectarine White Pizza

Spinach and Three-Cheese Stuffed Shells

One-Pot Creamed Corn Bucatini

Spinach and Artichoke Mac-and-Cheese Bake

Penne Alla Vodka Two Ways | Traditional and Pasta Bake

Lemon Basil Pasta w Balsamic Brussels Sprouts

Grown-Up Tomato-Parmesan Pasta

Pumpkin and Sage Lasagna w Fontina

Vegetarian

Black Pepper Buffalo Cauliflower Bites

Hot and Spicy Pot Stickers

Spaghetti Squash Alfredo

Spicy Poblano Tacos w Fried Sesame Halloumi

15-Minute Garlic-Butter Ramen

Mushroom “Cheese Steaks”

Falafel Bowl w Avocado and Lemon Tahini

Moroccan Chickpea and Carrot Tagine

Veggie-Loaded Pad See Ew

Curried Thai Spring Roll Lettuce Wraps | Peanut Sauce

Spicy Potato Shakshuka

Caesar Broccoli w Eggy Fried Toast

Saucy Coconut and Chickpea Curry

One-Pot Herby Buttered Mushrooms and Wild Rice

Poultry and Pork

Walnut-Crusted Chicken w Honey and Brie

Red’s Favorite Schnitzel

Instant Chicken Gumbo

Browned Sage-Butter Chicken Pot Pie

Breaded Lemon Chicken w Burst Cherry Tomatoes

Gingered Apple Pork Chops

Paprika Rubbed “Rotisserie” Chicken

Rosemary Peach Bruschetta Chicken

Chicken Tinga Tacos

Coconut Chicken Tikka Masala

Sage Chicken w Creamy Potatoes

Caroline’s Family’s Chicken Mostaccioli

White Wine-Braised Chicken w Artichokes and Orzo

Kai’s Favorite Sesame Orange Chicken

Quick Filipino Adobo | Coconut Rice

Sun-Dried Tomato Turkey Meatball Bake

Beef and Lamb

Carne Asada Tostadas

Poblano Chili

Spiced Lamb Hummus

Sheet Pan Cuban Steak

Beef Bourguignon

Pomegranate-Braised Short Ribs w Sweet Potato Mash

Thai Basil Beef w Peanut Salsa

Korean Beef w Yum Yum Sauce

Dry-Rubbed Grilled Steak w Garlic-Butter Corn Salad

Baked Coconut-Curry Meatballs

Seafood and Fish

Lemony Halibut and Chickpeas w Farro

Jalapeño Garlic-Butter Shrimp

Parchment-Baked Greek Salmon and Zucchini w Salty Feta

Lobster Tacos w Charred Poblano Cream

Extra-Saucy Coconut Fish Curry w Pomegranate

Slow-Roasted Moroccan Salmon

Browned-Butter Scallops

Jerk Shrimp and Mango Salsa Rice Bowls | The Best Jerk Seasoning

Clams on Toast in Herbed White Wine

Herby Lobster Tagliatelle

Lemon Butter Cod w Orzo and Asparagus

Sesame-Crusted Salmon w Honey-Soy Dressing

Mediterranean Tuna and Focaccia Sandwich

One-Pot Spanish Chorizo, Shrimp, and Rice Pilaf

Dessert

Strawberry Naked Cake

Blackout Chocolate Cake

Coconut Carrot Cake

Easiest Cinnamon-Apple Tarts

Bourbon Peach Pandowdy

Strawberry Pretzel Tart w Whipped Mascarpone

Slice & Bake Snicker-Doodles w Eggnog Frosting

Butter Pecan Bars w Chocolate and Coconut

Chocolate Mousse

Swirled Banana Cake

Chocolate Peanut Blonde Brownie Bars

Chewy Browned-Butter Chocolate Chip Cookies

Fudgy Ice Cream Pretzel Cake

Blackberry Lavender Buckle

Five-Ingredient Hazelnut Brownies

[reeldealtv]

"Half Baked Harvest: Easy and Delicious Recipes for Every Palate"

Hey Reels & Deals family, I’ve just stumbled upon a cookbook that feels like it was made for us. It’s called “Half Baked Harvest Super Simple” by Tieghan Gerard. Picture this: a collection brimming with over 125 recipes that are all about making our lives a tad easier and our meals a whole lot tastier. We’re talking instant hits for those nights when cooking feels like a chore, overnight miracles…

[fortheloveoffoodporn]

Ginger Apple Moscow Mule

A delicious autumn twist on the classic. Spicy and warming…perfect for cozy autumn nights plus upcoming holidays!

Total Time: 5 mins Servings: 1 drink Author: Tieghan Gerard

Ingredients

2 ounces vodka

juice from 1/2 of a lime

1/3 cup apple cider

1 tablespoon apple butter

1-2 teaspoons fresh grated ginger

ginger beer, for topping

pomegranate arils and cinnamon sticks, for serving

Instructions

Fill a cocktail glass with ice.

Combine the vodka, lime juice, apple cider, apple butter, and ginger in a cocktail shaker.

Fill with ice and shake until combined about 1 minute. Strain into your prepared glass.

Top with ginger beer and garnish with apple slices, pomegranate arils, and cinnamon sticks.

[appetizeme]

Ultimate Spring Brunch Board~ prepared by Tieghan Gerard

Introducing the Ultimate Spring Brunch Board—a feast that caters to all tastes! Indulge in roasted baby potatoes, crispy bacon, and savory smoked salmon alongside perfectly cooked eggs and juicy tomatoes paired with creamy burrata. Accompanied by a selection of freshly baked bagels and soft naan bread, complete with an array of cream cheese and spreads to satisfy every brunch craving. This spread has it all, and then some! 🌸🍳🥓 #SpringBrunch #FeastForAll #BrunchSpread

[rotzaprachim]

the Martha Stewart podcast interview with tieghan gierhart (half baked harvest/top scammer of the food blogger world) is the perfect useless shabbes drama

[home-inspiration-blog]

Recipe: These easy-to-make creamy chicken enchiladas are a tasty, convenient meal

I love the make-ahead convenience of enchiladas. They fill in deliciously for informal get-togethers, or as a heat-and-eat gift for an ill friend. This enchilada recipe showcases cooked chicken, but if you wish you can substitute thin strips of steak or small shrimp. The recipe is from Tieghan Gerard’s cookbook “Half Baked Harvest Quick and Cozy” (Clarkson Potter). The author uses a smooth…

[cleverhottubmiracle]

Whether you’re celebrating Galentine’s Day (February 13) with one of your gal pals or a few, delicious food is absolutely necessary for the occasion. Before you think about booking reservations, consider whipping up your own tasty bites for your gal group. It’s not only simple to do but it’s also inexpensive compared to going to a restaurant. Need inspiration on what to make for this friendship-filled holiday? We’ve got you covered in this list of Galentine’s Day food ideas that feature several yummy options. Also, check out the bonus recipes at the end for a starter, two mains and a dessert that your friends will love!  4 mouthwatering Galentine’s Day food ideas Start with these four options when creating your Galentine’s Day menu for a wow-worthy yet hassle-free meal. 1. Grazing boards A grazing board with a variety of meats, cheeses, sweets or other finger foods is perfect to nosh on throughout the get-together. Plus, it’s quick to put together in about 10 minutes. Evan Inada, charcuterie director at Columbus Craft Meats, offers a few pointers on building the ultimate Galentine’s Day grazing board.  “Embrace the theme of the night by using ingredients in vibrant shades of red and pink,” he says. “The bold red of Columbus’ Calabrese Salami, thanks to crushed red peppers and red bell peppers, adds a striking visual element. Pair it with a bold aged cheese, some crackers and garnish with fresh strawberries, raspberries, cherries or pickled peppers to create a cheerful, eye-catching spread that sets the tone for the gathering.” (Read on for more grazing board ideas.)  2. Shareable appetizers and main dishes Rather than preparing a fancy elaborate dinner, keep the occasion casual by opting for an array of shareable appetizers and dishes. This can range from creamy dips to baked casseroles, like mac and cheese or lasagna. You can even prep some of these dishes the night before and keep them covered in the fridge until it’s time to serve. 3. Decadent desserts Indulge everyone’s sweet tooth at the meal with rich and decadent treats, such as these “lazy” puff pastry desserts or this three-ingredient creme brulee. Want to get your Galentine’s Day chocolate fix? Whip up a batch of white chocolate truffles, chocolate creme brulee or two-ingredient chocolate mousse. 4. Fun drink pairings Raise a glass to friendship and good food by offering a variety of drinks. For wines, a rich and smooth red such as Smith & Hook Cabernet ($17.99) and a bright and crisp white like William Hill Sauvignon Blanc ($17), are great affordable picks worth pairing with the meal. Another ready-to-drink option is Cutwater’s Strawberry White Russian, which is a canned cocktail made with Cutwater vodka, coffee cream liqueur and strawberry flavor. If you’d rather whip up your own drinks, check out these low ABV cocktails and this roundup of mocktail recipes. Cheers!   Bonus: 4 recipes for a Galentine’s Day party These recipes are shared by Tieghan Gerard, chef and author of Half Baked Harvest: Quick and Cozy, and excellent if you need more ideas for an appetizer, main dishes or a dessert. 1. Whipped Goat Cheese and Calabrian Chile Oil Dip © 2024 by Tieghan Gerard Ingredients: Whipped goat cheese: 10 oz. goat cheese, room temperature 4 oz. cream cheese, at room temperature 2 tsp. honey Fine pink Himalayan salt For Serving: Fresh basil leaves Crusty bread Crackers Crunchy vegetables Directions: Active: 10 mins Total time: 30 mins Yield: 6 servings Make the oil. Preheat the oven to 400°F. In a small baking dish, combine the olive oil, Calabrian chile peppers, garlic, thyme, oregano, black pepper, and a big pinch of salt. Bake until the garlic is golden and the oil is sizzling, about 20 minutes. Remove from the oven and let cool slightly, then use a slotted spoon to transfer the garlic to a cutting board. Finely chop or mash the garlic and stir it into the oil. Meanwhile, make the whipped goat cheese. In a food processor, combine the goat cheese, cream cheese, and honey. Pulse until smooth and creamy, 1 to 2 minutes, stopping a few times to scrape the sides of the bowl with a flexible spatula. Taste and season with salt. Spoon the  goat cheese into a serving bowl, then drizzle over the Calabrian chile oil. Top with basil and serve with bread, crackers and/or vegetables for scooping. 2. Baked Buffalo Chicken Tenders © 2024 by Tieghan Gerard Ingredients: Chicken tenders: 6 cups cornflakes ⅓ cup freshly grated Parmesan cheese 1 tsp. smoked paprika  ½ tsp. onion powder  ½ tsp. garlic powder  Fine pink Himalayan salt 2 large eggs 2 Tbs. hot sauce, such as Frank’s RedHot 2 pounds boneless, skinless chicken breast tenderloins Extra-virgin olive oil Homemade Buffalo Sauce (recipe follows) or store-bought buffalo sauce Chopped fresh chives or green onions, for serving (optional) Homemade or store-bought ranch dressing, for serving Homemade buffalo sauce: ½ cup hot sauce, such as Frank’s 8 Tbs. (1 stick) salted butter, melted ½ tsp. sweet paprika  ½ tsp. smoked paprika ½ tsp. onion powder  ½ tsp. garlic powder ½ tsp. fine pink Himalayan salt ½ tsp. freshly ground black pepper Directions: Active: 20 mins Total time: 20 mins Yield: 4 to 6 servings For chicken tenders: Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a food processor, combine the cornflakes, Parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Working in batches, if necessary, process into fine crumbs, 30 to 45 seconds. Alternatively, combine the ingredients in a large zip-top bag, seal it, and crush using your hands and/or a rolling pin. Transfer to a shallow bowl. Beat the eggs and hot sauce together in a large bowl. Dip the chicken into the egg mixture and turn to coat, allowing excess to drip off. Dredge the chicken through the crumbs, covering to coat and pressing to adhere (see Note). Arrange on the prepared baking sheet. Lightly brush with olive oil. Bake the chicken, flipping once halfway through, until cooked through and crisp all over, about 20 minutes. Transfer the chicken to a serving platter. Drizzle the buffalo sauce (see homemade recipe below, if using) over the top. Garnish with chives (if using) and serve with ranch dressing alongside for dipping. For buffalo sauce: In a small bowl or lidded glass jar, combine the hot sauce, butter, sweet paprika, smoked paprika, onion powder, garlic powder, salt, and pepper. Whisk vigorously to combine. Store refrigerated for up to 2 weeks. 3. Sheet Pan Mac & Cheese © 2024 by Tieghan Gerard Ingredients: Fine pink Himalayan salt 1 pound short-cut pasta, such as macaroni 2 cups whole milk 1 tablespoon arrowroot or cornstarch 4 ounces cream cheese, at room temperature 1 tablespoon Dijon mustard 2 cups shredded sharp cheddar cheese 1 cup shredded Monterey Jack cheese 3 tablespoons salted butter 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. sweet or smoked paprika ¼ tsp. cayenne pepper  Freshly ground black pepper 2 cups shredded Colby Jack cheese For Serving Chopped fresh herbs Thinly sliced green onions Directions: Active: 15 mins Total time: 40 mins Yield: 6 servings Preheat the oven to 425°F. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until very al dente, 4 to5 minutes. Drain, then immediately return the hot pasta to the hot pot (leave the heat off). In a spouted measuring cup, whisk together the milk and arrowroot. Add the cream cheese and mustard to the hot pasta and stir well until the cream cheese is melted and the pasta is well coated. Pour the milk mixture over the pasta, and add the cheddar cheese, Monterey Jack cheese, butter, garlic powder, onion powder, paprika, and cayenne. Season with salt and pepper. Stir to combine to melt some of the cheese. Transfer the pasta to a rimmed baking sheet. Sprinkle the Colby Jack cheese over the top. Bake until the cheese is melted and the edges are crisping, 15 to 20 minutes. To serve, top with fresh herbs and green onions, then dig in and enjoy! 4. Brown Butter Coconut Chocolate Chip Cookies Screenshot© 2024 by Tieghan Gerard Ingredients: 1 cup (2 sticks) salted butter 1 cup packed light or dark brown sugar ¼ cup granulated sugar  2 large eggs 1 Tbs. pure vanilla extract 1¼ cups all-purpose flour  ½ cup coconut flour 1 tsp. baking soda ½ tsp. fine pink Himalayan salt 1½ cups chopped bittersweet chocolate chunks or chips 2 Tbs. sesame seeds  Flaky sea salt Directions: Active: 15 mins Total time: 30 mins Yield: 24 cookies Preheat the oven to 350°F. Line two baking sheets with parchment paper. Place the butter in a small skillet over medium heat. Cook until the butter begins to brown, about 5 minutes. Transfer to a large heatproof bowl and set aside to cool for about 5 minutes, stirring occasionally. To the brown butter, add the brown sugar, granulated sugar, eggs, and vanilla and stir until smooth. Add the all-purpose flour, coconut flour, baking soda, and pink salt and mix until just combined. If your dough feels too dry, stir in up to 2 tablespoons of water. Gently fold in the chocolate and sesame seeds, mixing just enough to combine. Using 1 generously rounded tablespoon for each, roll the dough into balls. Arrange the balls on the prepared baking sheets, spacing them 2 inches apart. Gently press the dough down to slightly flatten. Bake the cookies for 8 minutes. Remove the baking sheets from the oven and tap them firmly against the counter a few times to flatten the cookies. Return to the oven and bake until the cookies are just beginning to set on the edges, 2 to 3 minutes more. Sprinkle the cookies with flaky salt and let them cool on the baking sheets; they will continue to cook slightly. Enjoy the cookies warm (highly recommended) or let cool and store at room temperature in an airtight container for up to 4 days. Source link

[norajworld]

Whether you’re celebrating Galentine’s Day (February 13) with one of your gal pals or a few, delicious food is absolutely necessary for the occasion. Before you think about booking reservations, consider whipping up your own tasty bites for your gal group. It’s not only simple to do but it’s also inexpensive compared to going to a restaurant. Need inspiration on what to make for this friendship-filled holiday? We’ve got you covered in this list of Galentine’s Day food ideas that feature several yummy options. Also, check out the bonus recipes at the end for a starter, two mains and a dessert that your friends will love!  4 mouthwatering Galentine’s Day food ideas Start with these four options when creating your Galentine’s Day menu for a wow-worthy yet hassle-free meal. 1. Grazing boards A grazing board with a variety of meats, cheeses, sweets or other finger foods is perfect to nosh on throughout the get-together. Plus, it’s quick to put together in about 10 minutes. Evan Inada, charcuterie director at Columbus Craft Meats, offers a few pointers on building the ultimate Galentine’s Day grazing board.  “Embrace the theme of the night by using ingredients in vibrant shades of red and pink,” he says. “The bold red of Columbus’ Calabrese Salami, thanks to crushed red peppers and red bell peppers, adds a striking visual element. Pair it with a bold aged cheese, some crackers and garnish with fresh strawberries, raspberries, cherries or pickled peppers to create a cheerful, eye-catching spread that sets the tone for the gathering.” (Read on for more grazing board ideas.)  2. Shareable appetizers and main dishes Rather than preparing a fancy elaborate dinner, keep the occasion casual by opting for an array of shareable appetizers and dishes. This can range from creamy dips to baked casseroles, like mac and cheese or lasagna. You can even prep some of these dishes the night before and keep them covered in the fridge until it’s time to serve. 3. Decadent desserts Indulge everyone’s sweet tooth at the meal with rich and decadent treats, such as these “lazy” puff pastry desserts or this three-ingredient creme brulee. Want to get your Galentine’s Day chocolate fix? Whip up a batch of white chocolate truffles, chocolate creme brulee or two-ingredient chocolate mousse. 4. Fun drink pairings Raise a glass to friendship and good food by offering a variety of drinks. For wines, a rich and smooth red such as Smith & Hook Cabernet ($17.99) and a bright and crisp white like William Hill Sauvignon Blanc ($17), are great affordable picks worth pairing with the meal. Another ready-to-drink option is Cutwater’s Strawberry White Russian, which is a canned cocktail made with Cutwater vodka, coffee cream liqueur and strawberry flavor. If you’d rather whip up your own drinks, check out these low ABV cocktails and this roundup of mocktail recipes. Cheers!   Bonus: 4 recipes for a Galentine’s Day party These recipes are shared by Tieghan Gerard, chef and author of Half Baked Harvest: Quick and Cozy, and excellent if you need more ideas for an appetizer, main dishes or a dessert. 1. Whipped Goat Cheese and Calabrian Chile Oil Dip © 2024 by Tieghan Gerard Ingredients: Whipped goat cheese: 10 oz. goat cheese, room temperature 4 oz. cream cheese, at room temperature 2 tsp. honey Fine pink Himalayan salt For Serving: Fresh basil leaves Crusty bread Crackers Crunchy vegetables Directions: Active: 10 mins Total time: 30 mins Yield: 6 servings Make the oil. Preheat the oven to 400°F. In a small baking dish, combine the olive oil, Calabrian chile peppers, garlic, thyme, oregano, black pepper, and a big pinch of salt. Bake until the garlic is golden and the oil is sizzling, about 20 minutes. Remove from the oven and let cool slightly, then use a slotted spoon to transfer the garlic to a cutting board. Finely chop or mash the garlic and stir it into the oil. Meanwhile, make the whipped goat cheese. In a food processor, combine the goat cheese, cream cheese, and honey. Pulse until smooth and creamy, 1 to 2 minutes, stopping a few times to scrape the sides of the bowl with a flexible spatula. Taste and season with salt. Spoon the  goat cheese into a serving bowl, then drizzle over the Calabrian chile oil. Top with basil and serve with bread, crackers and/or vegetables for scooping. 2. Baked Buffalo Chicken Tenders © 2024 by Tieghan Gerard Ingredients: Chicken tenders: 6 cups cornflakes ⅓ cup freshly grated Parmesan cheese 1 tsp. smoked paprika  ½ tsp. onion powder  ½ tsp. garlic powder  Fine pink Himalayan salt 2 large eggs 2 Tbs. hot sauce, such as Frank’s RedHot 2 pounds boneless, skinless chicken breast tenderloins Extra-virgin olive oil Homemade Buffalo Sauce (recipe follows) or store-bought buffalo sauce Chopped fresh chives or green onions, for serving (optional) Homemade or store-bought ranch dressing, for serving Homemade buffalo sauce: ½ cup hot sauce, such as Frank’s 8 Tbs. (1 stick) salted butter, melted ½ tsp. sweet paprika  ½ tsp. smoked paprika ½ tsp. onion powder  ½ tsp. garlic powder ½ tsp. fine pink Himalayan salt ½ tsp. freshly ground black pepper Directions: Active: 20 mins Total time: 20 mins Yield: 4 to 6 servings For chicken tenders: Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a food processor, combine the cornflakes, Parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Working in batches, if necessary, process into fine crumbs, 30 to 45 seconds. Alternatively, combine the ingredients in a large zip-top bag, seal it, and crush using your hands and/or a rolling pin. Transfer to a shallow bowl. Beat the eggs and hot sauce together in a large bowl. Dip the chicken into the egg mixture and turn to coat, allowing excess to drip off. Dredge the chicken through the crumbs, covering to coat and pressing to adhere (see Note). Arrange on the prepared baking sheet. Lightly brush with olive oil. Bake the chicken, flipping once halfway through, until cooked through and crisp all over, about 20 minutes. Transfer the chicken to a serving platter. Drizzle the buffalo sauce (see homemade recipe below, if using) over the top. Garnish with chives (if using) and serve with ranch dressing alongside for dipping. For buffalo sauce: In a small bowl or lidded glass jar, combine the hot sauce, butter, sweet paprika, smoked paprika, onion powder, garlic powder, salt, and pepper. Whisk vigorously to combine. Store refrigerated for up to 2 weeks. 3. Sheet Pan Mac & Cheese © 2024 by Tieghan Gerard Ingredients: Fine pink Himalayan salt 1 pound short-cut pasta, such as macaroni 2 cups whole milk 1 tablespoon arrowroot or cornstarch 4 ounces cream cheese, at room temperature 1 tablespoon Dijon mustard 2 cups shredded sharp cheddar cheese 1 cup shredded Monterey Jack cheese 3 tablespoons salted butter 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. sweet or smoked paprika ¼ tsp. cayenne pepper  Freshly ground black pepper 2 cups shredded Colby Jack cheese For Serving Chopped fresh herbs Thinly sliced green onions Directions: Active: 15 mins Total time: 40 mins Yield: 6 servings Preheat the oven to 425°F. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until very al dente, 4 to5 minutes. Drain, then immediately return the hot pasta to the hot pot (leave the heat off). In a spouted measuring cup, whisk together the milk and arrowroot. Add the cream cheese and mustard to the hot pasta and stir well until the cream cheese is melted and the pasta is well coated. Pour the milk mixture over the pasta, and add the cheddar cheese, Monterey Jack cheese, butter, garlic powder, onion powder, paprika, and cayenne. Season with salt and pepper. Stir to combine to melt some of the cheese. Transfer the pasta to a rimmed baking sheet. Sprinkle the Colby Jack cheese over the top. Bake until the cheese is melted and the edges are crisping, 15 to 20 minutes. To serve, top with fresh herbs and green onions, then dig in and enjoy! 4. Brown Butter Coconut Chocolate Chip Cookies Screenshot© 2024 by Tieghan Gerard Ingredients: 1 cup (2 sticks) salted butter 1 cup packed light or dark brown sugar ¼ cup granulated sugar  2 large eggs 1 Tbs. pure vanilla extract 1¼ cups all-purpose flour  ½ cup coconut flour 1 tsp. baking soda ½ tsp. fine pink Himalayan salt 1½ cups chopped bittersweet chocolate chunks or chips 2 Tbs. sesame seeds  Flaky sea salt Directions: Active: 15 mins Total time: 30 mins Yield: 24 cookies Preheat the oven to 350°F. Line two baking sheets with parchment paper. Place the butter in a small skillet over medium heat. Cook until the butter begins to brown, about 5 minutes. Transfer to a large heatproof bowl and set aside to cool for about 5 minutes, stirring occasionally. To the brown butter, add the brown sugar, granulated sugar, eggs, and vanilla and stir until smooth. Add the all-purpose flour, coconut flour, baking soda, and pink salt and mix until just combined. If your dough feels too dry, stir in up to 2 tablespoons of water. Gently fold in the chocolate and sesame seeds, mixing just enough to combine. Using 1 generously rounded tablespoon for each, roll the dough into balls. Arrange the balls on the prepared baking sheets, spacing them 2 inches apart. Gently press the dough down to slightly flatten. Bake the cookies for 8 minutes. Remove the baking sheets from the oven and tap them firmly against the counter a few times to flatten the cookies. Return to the oven and bake until the cookies are just beginning to set on the edges, 2 to 3 minutes more. Sprinkle the cookies with flaky salt and let them cool on the baking sheets; they will continue to cook slightly. Enjoy the cookies warm (highly recommended) or let cool and store at room temperature in an airtight container for up to 4 days. Source link

[ellajme0]

Whether you’re celebrating Galentine’s Day (February 13) with one of your gal pals or a few, delicious food is absolutely necessary for the occasion. Before you think about booking reservations, consider whipping up your own tasty bites for your gal group. It’s not only simple to do but it’s also inexpensive compared to going to a restaurant. Need inspiration on what to make for this friendship-filled holiday? We’ve got you covered in this list of Galentine’s Day food ideas that feature several yummy options. Also, check out the bonus recipes at the end for a starter, two mains and a dessert that your friends will love!  4 mouthwatering Galentine’s Day food ideas Start with these four options when creating your Galentine’s Day menu for a wow-worthy yet hassle-free meal. 1. Grazing boards A grazing board with a variety of meats, cheeses, sweets or other finger foods is perfect to nosh on throughout the get-together. Plus, it’s quick to put together in about 10 minutes. Evan Inada, charcuterie director at Columbus Craft Meats, offers a few pointers on building the ultimate Galentine’s Day grazing board.  “Embrace the theme of the night by using ingredients in vibrant shades of red and pink,” he says. “The bold red of Columbus’ Calabrese Salami, thanks to crushed red peppers and red bell peppers, adds a striking visual element. Pair it with a bold aged cheese, some crackers and garnish with fresh strawberries, raspberries, cherries or pickled peppers to create a cheerful, eye-catching spread that sets the tone for the gathering.” (Read on for more grazing board ideas.)  2. Shareable appetizers and main dishes Rather than preparing a fancy elaborate dinner, keep the occasion casual by opting for an array of shareable appetizers and dishes. This can range from creamy dips to baked casseroles, like mac and cheese or lasagna. You can even prep some of these dishes the night before and keep them covered in the fridge until it’s time to serve. 3. Decadent desserts Indulge everyone’s sweet tooth at the meal with rich and decadent treats, such as these “lazy” puff pastry desserts or this three-ingredient creme brulee. Want to get your Galentine’s Day chocolate fix? Whip up a batch of white chocolate truffles, chocolate creme brulee or two-ingredient chocolate mousse. 4. Fun drink pairings Raise a glass to friendship and good food by offering a variety of drinks. For wines, a rich and smooth red such as Smith & Hook Cabernet ($17.99) and a bright and crisp white like William Hill Sauvignon Blanc ($17), are great affordable picks worth pairing with the meal. Another ready-to-drink option is Cutwater’s Strawberry White Russian, which is a canned cocktail made with Cutwater vodka, coffee cream liqueur and strawberry flavor. If you’d rather whip up your own drinks, check out these low ABV cocktails and this roundup of mocktail recipes. Cheers!   Bonus: 4 recipes for a Galentine’s Day party These recipes are shared by Tieghan Gerard, chef and author of Half Baked Harvest: Quick and Cozy, and excellent if you need more ideas for an appetizer, main dishes or a dessert. 1. Whipped Goat Cheese and Calabrian Chile Oil Dip © 2024 by Tieghan Gerard Ingredients: Whipped goat cheese: 10 oz. goat cheese, room temperature 4 oz. cream cheese, at room temperature 2 tsp. honey Fine pink Himalayan salt For Serving: Fresh basil leaves Crusty bread Crackers Crunchy vegetables Directions: Active: 10 mins Total time: 30 mins Yield: 6 servings Make the oil. Preheat the oven to 400°F. In a small baking dish, combine the olive oil, Calabrian chile peppers, garlic, thyme, oregano, black pepper, and a big pinch of salt. Bake until the garlic is golden and the oil is sizzling, about 20 minutes. Remove from the oven and let cool slightly, then use a slotted spoon to transfer the garlic to a cutting board. Finely chop or mash the garlic and stir it into the oil. Meanwhile, make the whipped goat cheese. In a food processor, combine the goat cheese, cream cheese, and honey. Pulse until smooth and creamy, 1 to 2 minutes, stopping a few times to scrape the sides of the bowl with a flexible spatula. Taste and season with salt. Spoon the  goat cheese into a serving bowl, then drizzle over the Calabrian chile oil. Top with basil and serve with bread, crackers and/or vegetables for scooping. 2. Baked Buffalo Chicken Tenders © 2024 by Tieghan Gerard Ingredients: Chicken tenders: 6 cups cornflakes ⅓ cup freshly grated Parmesan cheese 1 tsp. smoked paprika  ½ tsp. onion powder  ½ tsp. garlic powder  Fine pink Himalayan salt 2 large eggs 2 Tbs. hot sauce, such as Frank’s RedHot 2 pounds boneless, skinless chicken breast tenderloins Extra-virgin olive oil Homemade Buffalo Sauce (recipe follows) or store-bought buffalo sauce Chopped fresh chives or green onions, for serving (optional) Homemade or store-bought ranch dressing, for serving Homemade buffalo sauce: ½ cup hot sauce, such as Frank’s 8 Tbs. (1 stick) salted butter, melted ½ tsp. sweet paprika  ½ tsp. smoked paprika ½ tsp. onion powder  ½ tsp. garlic powder ½ tsp. fine pink Himalayan salt ½ tsp. freshly ground black pepper Directions: Active: 20 mins Total time: 20 mins Yield: 4 to 6 servings For chicken tenders: Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a food processor, combine the cornflakes, Parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Working in batches, if necessary, process into fine crumbs, 30 to 45 seconds. Alternatively, combine the ingredients in a large zip-top bag, seal it, and crush using your hands and/or a rolling pin. Transfer to a shallow bowl. Beat the eggs and hot sauce together in a large bowl. Dip the chicken into the egg mixture and turn to coat, allowing excess to drip off. Dredge the chicken through the crumbs, covering to coat and pressing to adhere (see Note). Arrange on the prepared baking sheet. Lightly brush with olive oil. Bake the chicken, flipping once halfway through, until cooked through and crisp all over, about 20 minutes. Transfer the chicken to a serving platter. Drizzle the buffalo sauce (see homemade recipe below, if using) over the top. Garnish with chives (if using) and serve with ranch dressing alongside for dipping. For buffalo sauce: In a small bowl or lidded glass jar, combine the hot sauce, butter, sweet paprika, smoked paprika, onion powder, garlic powder, salt, and pepper. Whisk vigorously to combine. Store refrigerated for up to 2 weeks. 3. Sheet Pan Mac & Cheese © 2024 by Tieghan Gerard Ingredients: Fine pink Himalayan salt 1 pound short-cut pasta, such as macaroni 2 cups whole milk 1 tablespoon arrowroot or cornstarch 4 ounces cream cheese, at room temperature 1 tablespoon Dijon mustard 2 cups shredded sharp cheddar cheese 1 cup shredded Monterey Jack cheese 3 tablespoons salted butter 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. sweet or smoked paprika ¼ tsp. cayenne pepper  Freshly ground black pepper 2 cups shredded Colby Jack cheese For Serving Chopped fresh herbs Thinly sliced green onions Directions: Active: 15 mins Total time: 40 mins Yield: 6 servings Preheat the oven to 425°F. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until very al dente, 4 to5 minutes. Drain, then immediately return the hot pasta to the hot pot (leave the heat off). In a spouted measuring cup, whisk together the milk and arrowroot. Add the cream cheese and mustard to the hot pasta and stir well until the cream cheese is melted and the pasta is well coated. Pour the milk mixture over the pasta, and add the cheddar cheese, Monterey Jack cheese, butter, garlic powder, onion powder, paprika, and cayenne. Season with salt and pepper. Stir to combine to melt some of the cheese. Transfer the pasta to a rimmed baking sheet. Sprinkle the Colby Jack cheese over the top. Bake until the cheese is melted and the edges are crisping, 15 to 20 minutes. To serve, top with fresh herbs and green onions, then dig in and enjoy! 4. Brown Butter Coconut Chocolate Chip Cookies Screenshot© 2024 by Tieghan Gerard Ingredients: 1 cup (2 sticks) salted butter 1 cup packed light or dark brown sugar ¼ cup granulated sugar  2 large eggs 1 Tbs. pure vanilla extract 1¼ cups all-purpose flour  ½ cup coconut flour 1 tsp. baking soda ½ tsp. fine pink Himalayan salt 1½ cups chopped bittersweet chocolate chunks or chips 2 Tbs. sesame seeds  Flaky sea salt Directions: Active: 15 mins Total time: 30 mins Yield: 24 cookies Preheat the oven to 350°F. Line two baking sheets with parchment paper. Place the butter in a small skillet over medium heat. Cook until the butter begins to brown, about 5 minutes. Transfer to a large heatproof bowl and set aside to cool for about 5 minutes, stirring occasionally. To the brown butter, add the brown sugar, granulated sugar, eggs, and vanilla and stir until smooth. Add the all-purpose flour, coconut flour, baking soda, and pink salt and mix until just combined. If your dough feels too dry, stir in up to 2 tablespoons of water. Gently fold in the chocolate and sesame seeds, mixing just enough to combine. Using 1 generously rounded tablespoon for each, roll the dough into balls. Arrange the balls on the prepared baking sheets, spacing them 2 inches apart. Gently press the dough down to slightly flatten. Bake the cookies for 8 minutes. Remove the baking sheets from the oven and tap them firmly against the counter a few times to flatten the cookies. Return to the oven and bake until the cookies are just beginning to set on the edges, 2 to 3 minutes more. Sprinkle the cookies with flaky salt and let them cool on the baking sheets; they will continue to cook slightly. Enjoy the cookies warm (highly recommended) or let cool and store at room temperature in an airtight container for up to 4 days. Source link

[chilimili212]

Whether you’re celebrating Galentine’s Day (February 13) with one of your gal pals or a few, delicious food is absolutely necessary for the occasion. Before you think about booking reservations, consider whipping up your own tasty bites for your gal group. It’s not only simple to do but it’s also inexpensive compared to going to a restaurant. Need inspiration on what to make for this friendship-filled holiday? We’ve got you covered in this list of Galentine’s Day food ideas that feature several yummy options. Also, check out the bonus recipes at the end for a starter, two mains and a dessert that your friends will love!  4 mouthwatering Galentine’s Day food ideas Start with these four options when creating your Galentine’s Day menu for a wow-worthy yet hassle-free meal. 1. Grazing boards A grazing board with a variety of meats, cheeses, sweets or other finger foods is perfect to nosh on throughout the get-together. Plus, it’s quick to put together in about 10 minutes. Evan Inada, charcuterie director at Columbus Craft Meats, offers a few pointers on building the ultimate Galentine’s Day grazing board.  “Embrace the theme of the night by using ingredients in vibrant shades of red and pink,” he says. “The bold red of Columbus’ Calabrese Salami, thanks to crushed red peppers and red bell peppers, adds a striking visual element. Pair it with a bold aged cheese, some crackers and garnish with fresh strawberries, raspberries, cherries or pickled peppers to create a cheerful, eye-catching spread that sets the tone for the gathering.” (Read on for more grazing board ideas.)  2. Shareable appetizers and main dishes Rather than preparing a fancy elaborate dinner, keep the occasion casual by opting for an array of shareable appetizers and dishes. This can range from creamy dips to baked casseroles, like mac and cheese or lasagna. You can even prep some of these dishes the night before and keep them covered in the fridge until it’s time to serve. 3. Decadent desserts Indulge everyone’s sweet tooth at the meal with rich and decadent treats, such as these “lazy” puff pastry desserts or this three-ingredient creme brulee. Want to get your Galentine’s Day chocolate fix? Whip up a batch of white chocolate truffles, chocolate creme brulee or two-ingredient chocolate mousse. 4. Fun drink pairings Raise a glass to friendship and good food by offering a variety of drinks. For wines, a rich and smooth red such as Smith & Hook Cabernet ($17.99) and a bright and crisp white like William Hill Sauvignon Blanc ($17), are great affordable picks worth pairing with the meal. Another ready-to-drink option is Cutwater’s Strawberry White Russian, which is a canned cocktail made with Cutwater vodka, coffee cream liqueur and strawberry flavor. If you’d rather whip up your own drinks, check out these low ABV cocktails and this roundup of mocktail recipes. Cheers!   Bonus: 4 recipes for a Galentine’s Day party These recipes are shared by Tieghan Gerard, chef and author of Half Baked Harvest: Quick and Cozy, and excellent if you need more ideas for an appetizer, main dishes or a dessert. 1. Whipped Goat Cheese and Calabrian Chile Oil Dip © 2024 by Tieghan Gerard Ingredients: Whipped goat cheese: 10 oz. goat cheese, room temperature 4 oz. cream cheese, at room temperature 2 tsp. honey Fine pink Himalayan salt For Serving: Fresh basil leaves Crusty bread Crackers Crunchy vegetables Directions: Active: 10 mins Total time: 30 mins Yield: 6 servings Make the oil. Preheat the oven to 400°F. In a small baking dish, combine the olive oil, Calabrian chile peppers, garlic, thyme, oregano, black pepper, and a big pinch of salt. Bake until the garlic is golden and the oil is sizzling, about 20 minutes. Remove from the oven and let cool slightly, then use a slotted spoon to transfer the garlic to a cutting board. Finely chop or mash the garlic and stir it into the oil. Meanwhile, make the whipped goat cheese. In a food processor, combine the goat cheese, cream cheese, and honey. Pulse until smooth and creamy, 1 to 2 minutes, stopping a few times to scrape the sides of the bowl with a flexible spatula. Taste and season with salt. Spoon the  goat cheese into a serving bowl, then drizzle over the Calabrian chile oil. Top with basil and serve with bread, crackers and/or vegetables for scooping. 2. Baked Buffalo Chicken Tenders © 2024 by Tieghan Gerard Ingredients: Chicken tenders: 6 cups cornflakes ⅓ cup freshly grated Parmesan cheese 1 tsp. smoked paprika  ½ tsp. onion powder  ½ tsp. garlic powder  Fine pink Himalayan salt 2 large eggs 2 Tbs. hot sauce, such as Frank’s RedHot 2 pounds boneless, skinless chicken breast tenderloins Extra-virgin olive oil Homemade Buffalo Sauce (recipe follows) or store-bought buffalo sauce Chopped fresh chives or green onions, for serving (optional) Homemade or store-bought ranch dressing, for serving Homemade buffalo sauce: ½ cup hot sauce, such as Frank’s 8 Tbs. (1 stick) salted butter, melted ½ tsp. sweet paprika  ½ tsp. smoked paprika ½ tsp. onion powder  ½ tsp. garlic powder ½ tsp. fine pink Himalayan salt ½ tsp. freshly ground black pepper Directions: Active: 20 mins Total time: 20 mins Yield: 4 to 6 servings For chicken tenders: Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a food processor, combine the cornflakes, Parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Working in batches, if necessary, process into fine crumbs, 30 to 45 seconds. Alternatively, combine the ingredients in a large zip-top bag, seal it, and crush using your hands and/or a rolling pin. Transfer to a shallow bowl. Beat the eggs and hot sauce together in a large bowl. Dip the chicken into the egg mixture and turn to coat, allowing excess to drip off. Dredge the chicken through the crumbs, covering to coat and pressing to adhere (see Note). Arrange on the prepared baking sheet. Lightly brush with olive oil. Bake the chicken, flipping once halfway through, until cooked through and crisp all over, about 20 minutes. Transfer the chicken to a serving platter. Drizzle the buffalo sauce (see homemade recipe below, if using) over the top. Garnish with chives (if using) and serve with ranch dressing alongside for dipping. For buffalo sauce: In a small bowl or lidded glass jar, combine the hot sauce, butter, sweet paprika, smoked paprika, onion powder, garlic powder, salt, and pepper. Whisk vigorously to combine. Store refrigerated for up to 2 weeks. 3. Sheet Pan Mac & Cheese © 2024 by Tieghan Gerard Ingredients: Fine pink Himalayan salt 1 pound short-cut pasta, such as macaroni 2 cups whole milk 1 tablespoon arrowroot or cornstarch 4 ounces cream cheese, at room temperature 1 tablespoon Dijon mustard 2 cups shredded sharp cheddar cheese 1 cup shredded Monterey Jack cheese 3 tablespoons salted butter 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. sweet or smoked paprika ¼ tsp. cayenne pepper  Freshly ground black pepper 2 cups shredded Colby Jack cheese For Serving Chopped fresh herbs Thinly sliced green onions Directions: Active: 15 mins Total time: 40 mins Yield: 6 servings Preheat the oven to 425°F. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until very al dente, 4 to5 minutes. Drain, then immediately return the hot pasta to the hot pot (leave the heat off). In a spouted measuring cup, whisk together the milk and arrowroot. Add the cream cheese and mustard to the hot pasta and stir well until the cream cheese is melted and the pasta is well coated. Pour the milk mixture over the pasta, and add the cheddar cheese, Monterey Jack cheese, butter, garlic powder, onion powder, paprika, and cayenne. Season with salt and pepper. Stir to combine to melt some of the cheese. Transfer the pasta to a rimmed baking sheet. Sprinkle the Colby Jack cheese over the top. Bake until the cheese is melted and the edges are crisping, 15 to 20 minutes. To serve, top with fresh herbs and green onions, then dig in and enjoy! 4. Brown Butter Coconut Chocolate Chip Cookies Screenshot© 2024 by Tieghan Gerard Ingredients: 1 cup (2 sticks) salted butter 1 cup packed light or dark brown sugar ¼ cup granulated sugar  2 large eggs 1 Tbs. pure vanilla extract 1¼ cups all-purpose flour  ½ cup coconut flour 1 tsp. baking soda ½ tsp. fine pink Himalayan salt 1½ cups chopped bittersweet chocolate chunks or chips 2 Tbs. sesame seeds  Flaky sea salt Directions: Active: 15 mins Total time: 30 mins Yield: 24 cookies Preheat the oven to 350°F. Line two baking sheets with parchment paper. Place the butter in a small skillet over medium heat. Cook until the butter begins to brown, about 5 minutes. Transfer to a large heatproof bowl and set aside to cool for about 5 minutes, stirring occasionally. To the brown butter, add the brown sugar, granulated sugar, eggs, and vanilla and stir until smooth. Add the all-purpose flour, coconut flour, baking soda, and pink salt and mix until just combined. If your dough feels too dry, stir in up to 2 tablespoons of water. Gently fold in the chocolate and sesame seeds, mixing just enough to combine. Using 1 generously rounded tablespoon for each, roll the dough into balls. Arrange the balls on the prepared baking sheets, spacing them 2 inches apart. Gently press the dough down to slightly flatten. Bake the cookies for 8 minutes. Remove the baking sheets from the oven and tap them firmly against the counter a few times to flatten the cookies. Return to the oven and bake until the cookies are just beginning to set on the edges, 2 to 3 minutes more. Sprinkle the cookies with flaky salt and let them cool on the baking sheets; they will continue to cook slightly. Enjoy the cookies warm (highly recommended) or let cool and store at room temperature in an airtight container for up to 4 days. Source link

[oliviajoyice21]

Whether you’re celebrating Galentine’s Day (February 13) with one of your gal pals or a few, delicious food is absolutely necessary for the occasion. Before you think about booking reservations, consider whipping up your own tasty bites for your gal group. It’s not only simple to do but it’s also inexpensive compared to going to a restaurant. Need inspiration on what to make for this friendship-filled holiday? We’ve got you covered in this list of Galentine’s Day food ideas that feature several yummy options. Also, check out the bonus recipes at the end for a starter, two mains and a dessert that your friends will love!  4 mouthwatering Galentine’s Day food ideas Start with these four options when creating your Galentine’s Day menu for a wow-worthy yet hassle-free meal. 1. Grazing boards A grazing board with a variety of meats, cheeses, sweets or other finger foods is perfect to nosh on throughout the get-together. Plus, it’s quick to put together in about 10 minutes. Evan Inada, charcuterie director at Columbus Craft Meats, offers a few pointers on building the ultimate Galentine’s Day grazing board.  “Embrace the theme of the night by using ingredients in vibrant shades of red and pink,” he says. “The bold red of Columbus’ Calabrese Salami, thanks to crushed red peppers and red bell peppers, adds a striking visual element. Pair it with a bold aged cheese, some crackers and garnish with fresh strawberries, raspberries, cherries or pickled peppers to create a cheerful, eye-catching spread that sets the tone for the gathering.” (Read on for more grazing board ideas.)  2. Shareable appetizers and main dishes Rather than preparing a fancy elaborate dinner, keep the occasion casual by opting for an array of shareable appetizers and dishes. This can range from creamy dips to baked casseroles, like mac and cheese or lasagna. You can even prep some of these dishes the night before and keep them covered in the fridge until it’s time to serve. 3. Decadent desserts Indulge everyone’s sweet tooth at the meal with rich and decadent treats, such as these “lazy” puff pastry desserts or this three-ingredient creme brulee. Want to get your Galentine’s Day chocolate fix? Whip up a batch of white chocolate truffles, chocolate creme brulee or two-ingredient chocolate mousse. 4. Fun drink pairings Raise a glass to friendship and good food by offering a variety of drinks. For wines, a rich and smooth red such as Smith & Hook Cabernet ($17.99) and a bright and crisp white like William Hill Sauvignon Blanc ($17), are great affordable picks worth pairing with the meal. Another ready-to-drink option is Cutwater’s Strawberry White Russian, which is a canned cocktail made with Cutwater vodka, coffee cream liqueur and strawberry flavor. If you’d rather whip up your own drinks, check out these low ABV cocktails and this roundup of mocktail recipes. Cheers!   Bonus: 4 recipes for a Galentine’s Day party These recipes are shared by Tieghan Gerard, chef and author of Half Baked Harvest: Quick and Cozy, and excellent if you need more ideas for an appetizer, main dishes or a dessert. 1. Whipped Goat Cheese and Calabrian Chile Oil Dip © 2024 by Tieghan Gerard Ingredients: Whipped goat cheese: 10 oz. goat cheese, room temperature 4 oz. cream cheese, at room temperature 2 tsp. honey Fine pink Himalayan salt For Serving: Fresh basil leaves Crusty bread Crackers Crunchy vegetables Directions: Active: 10 mins Total time: 30 mins Yield: 6 servings Make the oil. Preheat the oven to 400°F. In a small baking dish, combine the olive oil, Calabrian chile peppers, garlic, thyme, oregano, black pepper, and a big pinch of salt. Bake until the garlic is golden and the oil is sizzling, about 20 minutes. Remove from the oven and let cool slightly, then use a slotted spoon to transfer the garlic to a cutting board. Finely chop or mash the garlic and stir it into the oil. Meanwhile, make the whipped goat cheese. In a food processor, combine the goat cheese, cream cheese, and honey. Pulse until smooth and creamy, 1 to 2 minutes, stopping a few times to scrape the sides of the bowl with a flexible spatula. Taste and season with salt. Spoon the  goat cheese into a serving bowl, then drizzle over the Calabrian chile oil. Top with basil and serve with bread, crackers and/or vegetables for scooping. 2. Baked Buffalo Chicken Tenders © 2024 by Tieghan Gerard Ingredients: Chicken tenders: 6 cups cornflakes ⅓ cup freshly grated Parmesan cheese 1 tsp. smoked paprika  ½ tsp. onion powder  ½ tsp. garlic powder  Fine pink Himalayan salt 2 large eggs 2 Tbs. hot sauce, such as Frank’s RedHot 2 pounds boneless, skinless chicken breast tenderloins Extra-virgin olive oil Homemade Buffalo Sauce (recipe follows) or store-bought buffalo sauce Chopped fresh chives or green onions, for serving (optional) Homemade or store-bought ranch dressing, for serving Homemade buffalo sauce: ½ cup hot sauce, such as Frank’s 8 Tbs. (1 stick) salted butter, melted ½ tsp. sweet paprika  ½ tsp. smoked paprika ½ tsp. onion powder  ½ tsp. garlic powder ½ tsp. fine pink Himalayan salt ½ tsp. freshly ground black pepper Directions: Active: 20 mins Total time: 20 mins Yield: 4 to 6 servings For chicken tenders: Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a food processor, combine the cornflakes, Parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Working in batches, if necessary, process into fine crumbs, 30 to 45 seconds. Alternatively, combine the ingredients in a large zip-top bag, seal it, and crush using your hands and/or a rolling pin. Transfer to a shallow bowl. Beat the eggs and hot sauce together in a large bowl. Dip the chicken into the egg mixture and turn to coat, allowing excess to drip off. Dredge the chicken through the crumbs, covering to coat and pressing to adhere (see Note). Arrange on the prepared baking sheet. Lightly brush with olive oil. Bake the chicken, flipping once halfway through, until cooked through and crisp all over, about 20 minutes. Transfer the chicken to a serving platter. Drizzle the buffalo sauce (see homemade recipe below, if using) over the top. Garnish with chives (if using) and serve with ranch dressing alongside for dipping. For buffalo sauce: In a small bowl or lidded glass jar, combine the hot sauce, butter, sweet paprika, smoked paprika, onion powder, garlic powder, salt, and pepper. Whisk vigorously to combine. Store refrigerated for up to 2 weeks. 3. Sheet Pan Mac & Cheese © 2024 by Tieghan Gerard Ingredients: Fine pink Himalayan salt 1 pound short-cut pasta, such as macaroni 2 cups whole milk 1 tablespoon arrowroot or cornstarch 4 ounces cream cheese, at room temperature 1 tablespoon Dijon mustard 2 cups shredded sharp cheddar cheese 1 cup shredded Monterey Jack cheese 3 tablespoons salted butter 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. sweet or smoked paprika ¼ tsp. cayenne pepper  Freshly ground black pepper 2 cups shredded Colby Jack cheese For Serving Chopped fresh herbs Thinly sliced green onions Directions: Active: 15 mins Total time: 40 mins Yield: 6 servings Preheat the oven to 425°F. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until very al dente, 4 to5 minutes. Drain, then immediately return the hot pasta to the hot pot (leave the heat off). In a spouted measuring cup, whisk together the milk and arrowroot. Add the cream cheese and mustard to the hot pasta and stir well until the cream cheese is melted and the pasta is well coated. Pour the milk mixture over the pasta, and add the cheddar cheese, Monterey Jack cheese, butter, garlic powder, onion powder, paprika, and cayenne. Season with salt and pepper. Stir to combine to melt some of the cheese. Transfer the pasta to a rimmed baking sheet. Sprinkle the Colby Jack cheese over the top. Bake until the cheese is melted and the edges are crisping, 15 to 20 minutes. To serve, top with fresh herbs and green onions, then dig in and enjoy! 4. Brown Butter Coconut Chocolate Chip Cookies Screenshot© 2024 by Tieghan Gerard Ingredients: 1 cup (2 sticks) salted butter 1 cup packed light or dark brown sugar ¼ cup granulated sugar  2 large eggs 1 Tbs. pure vanilla extract 1¼ cups all-purpose flour  ½ cup coconut flour 1 tsp. baking soda ½ tsp. fine pink Himalayan salt 1½ cups chopped bittersweet chocolate chunks or chips 2 Tbs. sesame seeds  Flaky sea salt Directions: Active: 15 mins Total time: 30 mins Yield: 24 cookies Preheat the oven to 350°F. Line two baking sheets with parchment paper. Place the butter in a small skillet over medium heat. Cook until the butter begins to brown, about 5 minutes. Transfer to a large heatproof bowl and set aside to cool for about 5 minutes, stirring occasionally. To the brown butter, add the brown sugar, granulated sugar, eggs, and vanilla and stir until smooth. Add the all-purpose flour, coconut flour, baking soda, and pink salt and mix until just combined. If your dough feels too dry, stir in up to 2 tablespoons of water. Gently fold in the chocolate and sesame seeds, mixing just enough to combine. Using 1 generously rounded tablespoon for each, roll the dough into balls. Arrange the balls on the prepared baking sheets, spacing them 2 inches apart. Gently press the dough down to slightly flatten. Bake the cookies for 8 minutes. Remove the baking sheets from the oven and tap them firmly against the counter a few times to flatten the cookies. Return to the oven and bake until the cookies are just beginning to set on the edges, 2 to 3 minutes more. Sprinkle the cookies with flaky salt and let them cool on the baking sheets; they will continue to cook slightly. Enjoy the cookies warm (highly recommended) or let cool and store at room temperature in an airtight container for up to 4 days. Source link

[fortheloveoffoodporn]

Cinnamon Bourbon Old Fashioned with Brûléed Oranges

This Cinnamon Bourbon Old Fashioned with Brûléed Oranges is the perfect cozy cocktail for these cold November and December nights…your new holiday go-to!

Prep Time: 5 mins Cook Time: 5 mins Total Time: 10 mins Servings: 1 Author: Tieghan Gerard

Ingredients

Cinnamon Syrup

1/3 cup real maple syrup

2 sprigs fresh rosemary

2 cinnamon sticks

Old Fashioned

1 thin orange slice

1 teaspoon granulated sugar

2 ounces (1/4 cup) bourbon

1/4 cup Florida's Natural® Brand Orange Juice

1 dash orange bitters

1-2 ounces (2-4 tablespoons) cinnamon syrup sparkling water, for topping (optional)

cinnamon stick and fresh rosemary, for serving (optional)

Instructions

Cinnamon Syrup

In a medium pot, bring 1/3 cup water, the maple syrup, rosemary, and cinnamon to a boil. Boil 3-5 minutes, then remove from the heat. Let cool. Keep in the fridge for up to 2 weeks. Old Fashioned

To make the brûléed oranges, sprinkle one side of each orange slice with sugar. Heat a small skillet over medium-high heat. Place the orange slices, sugar side down, in the skillet and sear for 2-3 minutes, until lightly caramelized. Remove from pan and let cool.

In a cocktail shaker, combine the bourbon, orange juice, orange bitters, and 2 tablespoons of the cinnamon syrup. Shake to combine.

Strain into a glass. If desired top with sparkling water. Garnish with a cinnamon stick, rosemary, and a brûléed orange slice.

[rotzaprachim]

the NYT article about tieghan gierhart/half baked harvest. That was my surprise Halloween treat

[alexesguerra]

Half Baked Harvest Quick & Cozy: A Cookbook Half Baked Harvest Quick & Cozy: A Cookbook Contributor(s): Gerard, Tieghan (Author) Publisher: Clarkson Potter Publishers ISBN: 0593232577 Physical Info: 1.0" H x 10.1" L x 8.1" W (2.6 lbs) 288 pages Tieghan Gerard is the #1 New York Times bestselling author of Half Baked Harvest Every Day as well as Half Baked Harvest Super Simple and the Half Baked Harvest Cookbook. She has been featured on Good Morning America, Food Network, HGTV, CNN, NBC, CBS, Yahoo!, Food & Wine, People, The Drew Barrymore Show, and Kelly and Mark, among others. Tieghan spends her days experimenting with new recipes, photographing her creations, and feeding her family. Her hope is to inspire a love for food in others, as well as the courage to try something new! Brief Description: "120+ recipes for delicious, soul-warming comfort food that comes together in a flash, to make you feel cozy any time of year-from the #1 New York Times bestselling author of Half Baked Harvest Every Day. Colorful. Convenient. Comforting. Mega-bestselling author Tieghan Gerard is busier than ever-always taking photographs, posting recipes, and collaborating with friends. In her fourth cookbook, she returns with a collection of more than 120 recipes that reflect the way she cooks now: simple ingredients, easy to get on the table, short on time yet big on flavor. Having cooked for her large family from a young age, Tieghan loves the feeling of sharing great food-and now she wants to share that feeling with you. This collection leans into the comfort food she's known for, but with an eye toward getting it ready in a hurry. With many recipes doable in one pot or pan, most in under forty-five minutes, and a more-is-more focus on flavor (but not ingredients), you'll be feasting fast. Start your day with Maple Bacon Pancakes with Bourbon Maple Syrup, snack on Cheesy Roasted Shallot Bread, and make Garlic Butter Steak Bites with Bang Bang Sauce your family's new favorite. Enjoy delicious twists like Sheet Pan Mac & Cheese with All the Crispy Edges, and, of course, finish it all off with something sweet, like a Dark Chocolate Pistachio Cake with Cream Cheese Icing. Relying on basic ingredients and Tieghan's signature knack for making sauces and dressings that you'll want to double to keep on hand at all times, these recipes will make your meals feel like a warm hug. If you've ever needed a belly full of comfort and a plate bursting with fresh, unexpected flavors-and wanted it all right now-Half Baked Harvest Quick & Cozy is for you"-- Publisher Marketing: NEW YORK TIMES BESTSELLER - 120+ recipes for delicious, soul-warming comfort food . . . and getting it ready in a hurry--from the author of Half Baked Harvest Every Day. Colorful. Convenient. Comforting. Mega-bestselling author Tieghan Gerard is busier than ever--always creating recipes, taking photographs, and collaborating with friends. In her fourth cookbook, she returns with a collection of more than 120 recipes that reflect the way she cooks now: simple ingredients, easy to get on the table, short on time yet big on flavor. Having cooked for her large family from a young age, Tieghan loves the feeling of sharing great food--and now she wants to share that feeling with you. This collection leans into the comfort food she's known for, but with an eye toward getting it ready in a hurry. With many recipes doable in one pot or pan, most in under forty-five minutes, and a more-is-more focus on flavor (but not ingredients), you'll be feasting fast. Start your day with Maple Bacon Pancakes with Bourbon Maple Syrup, snack on Cheesy Roasted Shallot Bread, and make Garlic Butter Steak Bites with Bang Bang Sauce your family's new favorite. Enjoy delicious twists like Sheet Pan Mac & Cheese with All the Crispy Edges, and, of course, finish it all off with something sweet, like a Dark Chocolate Pistachio Cake with Cream Cheese Icing. Relying on basic ingredients and Tieghan's signature knack for making sauces and dressings that you'll want to double to keep on hand at all times, these recipes will make your meals feel like a warm hug. If you've ever needed a belly full of comfort and a plate bursting with fresh, unexpected flavors--and wanted it all right now-- Half Baked Harvest Quick & Cozy is for you. Review Citations: Library Journal 11/01/2024 pg. 96 (EAN 9780593232576, Hardcover)

[cumuluslife]

Vanilla Chai Pumpkin Cream Cold Brew

Tieghan Gerard Photography

[newsandnotesblog]

6-Ingredient Chocolate Coffee Nice Cream

by Laurel Fishbear

This rich, creamy mocha dessert comes from Tieghan Gerard, the culinary genius behind the Half Baked Harvest Blog. It's perfect for oppressive summer days, since it requires no cooking. And, since it is lighter than conventional ice cream, it's easier to digest, too. Tieghan says that, if you can't metabolize coffee, just leave it out. I've been known to replace the coffee with a handful of frozen, sweet cherries, and the result us every bit as elegant -- and dinner party approved -- as the original.