Mr. Best's Blog

gastrogirl: pink lemonade fudge. This makes me feel like...

Wed, 20 Mar 2013 09:17:57 -0400

gastrogirl:

pink lemonade fudge.

This makes me feel like summer is almost here!

gastrogirl: hibiscus arnold palmer. That sounds so good!

Wed, 20 Mar 2013 09:16:22 -0400

gastrogirl:

hibiscus arnold palmer.

That sounds so good!

gastrogirl: lemon raspberry chocolate cupcakes.

Fri, 01 Feb 2013 16:24:43 -0500

gastrogirl:

lemon raspberry chocolate cupcakes.

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Fri, 01 Feb 2013 16:23:47 -0500

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Fri, 01 Feb 2013 16:23:40 -0500

prettygirlfood: Fettuccine with Artichokes 1 (12-ounce)...

Wed, 16 Jan 2013 14:10:29 -0500

prettygirlfood:

Fettuccine with Artichokes

1 (12-ounce) packages frozen artichoke hearts (not thawed)
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter
1 large onion, chopped (2 cups)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried hot red-pepper flakes
1 to 2 tablespoons fresh lemon juice
3/4 lb dried egg fettuccine
1/2 cup chopped fresh flat-leaf parsley
1/2 oz. finely grated Parmigiano-Regiano (1/4 cup) plus additional for serving

Preheat the oven to 375 degrees. Roast artichoke hearts on a cookie pan in the oven until they are fragrant and thawed, about 20 minutes. Transfer to a bowl.

Boil a large pot of salted water in anticipation of the pasta.

Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, and red-pepper flakes, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.

While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.

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Wed, 16 Jan 2013 14:10:13 -0500

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Wed, 16 Jan 2013 14:10:06 -0500

gastrogirl: raspberry swirl cheesecake pie.

Tue, 20 Nov 2012 15:58:30 -0500

gastrogirl:

raspberry swirl cheesecake pie.

gastrogirl: giant chocolate chip cookie tart.

Tue, 20 Nov 2012 15:58:19 -0500

gastrogirl:

giant chocolate chip cookie tart.

gastrogirl: rich chocolate and caramel turtle cupcakes.

Tue, 20 Nov 2012 15:55:07 -0500

gastrogirl:

rich chocolate and caramel turtle cupcakes.

Check out this recipe!

Fri, 28 Sep 2012 13:19:45 -0400

Check out this recipe!

Bright Morning Shake

Mon, 10 Sep 2012 16:58:24 -0400

thehealthybride:

Blend-

1 cup green grapes- 105 cal

1 whole apple peeled and cut- 100 cal

1 medium banana- 105 cal

7 ice cubes

makes two small shakes

Total calories- 160

gastrogirl: sweet potato burger with roasted garlic cream sauce...

Mon, 10 Sep 2012 16:54:38 -0400

gastrogirl:

sweet potato burger with roasted garlic cream sauce and avocado.

Guacamole

Wed, 22 Aug 2012 10:35:00 -0400

Ingredients

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Neely's Lemon Pasta Salad

Wed, 22 Aug 2012 10:34:13 -0400

Ingredients

Salt
1 pound corkscrew pasta
1 pound asparagus
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pint cherry tomatoes, halved
1/4 cup freshly chopped dill leaves
1 cup frozen peas, defrosted
7 ounces crumbled feta cheese

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.

In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.

Trim the ends of the asparagus and cut into bite-size pieces on the bias.

Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.

Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.

Grilled Jumbo Shrimp

Fri, 20 Jul 2012 09:47:14 -0400

Ingredients:

2 1/2 pounds jumbo shrimp
1/4 cup olive oil
1/4 cup chopped cilantro
1/2 shallot, diced
3 tablespoons lemon juice
1 teaspoon dried basil
1 clove garlic, minced
1/2 teaspoon salt

Preparation:

Peel and de-vein shrimp and place in a resealable plastic bag. Mix remaining ingredients together and pour mixture pour over shrimp. Seal bag and allow to marinate for 2-4 hours. Preheat grill for medium-high heat. Remove shrimp for bag and discard marinade. Place shrimp of grill and allow to cook for 3 minutes on each side. Remove from heat and serve. Depending on the style of your grill it might be easier to thread these jumbo shrimp onto skewers before grilling.

How to grill veggies

Mon, 16 Jul 2012 12:14:15 -0400

Preheat your grill to medium heat.
Wash, trim and cut all of your vegetables. Cut them in smaller pieces no more than a 1/2-inch thick for harder vegetables. They must be thin enough to cook all the way through on the grill. Small vegetables, like brussels sprouts, can be left whole.
Unless you’re marinating the vegetables, which you can do simply by using an oil-based bottled dressing like Italian, you should brush the vegetables with oil before putting them on the grill. This is a good time to add salt, pepper and other seasonings, too.
Skewer smaller vegetables or place them in a grilling basket. Try to keep harder vegetables and softer vegetables on separate skewers or baskets since they’ll have different cook times. Larger veggies can go directly on the grate.
Turn them frequently and keep brushing them with extra oil or marinade to keep them moist while they’re cooking.
Cook times will vary depending on the size and texture of the vegetables. It can take between 5 and 20 minutes.
The vegetables are done when softened (not mushy). Remove them from the grill and serve as is or use them in other recipes.

Pick The Perfect Peach

Mon, 16 Jul 2012 11:43:09 -0400

•Look for fruit that feels heavy for its size, a sign of juiciness.

•Look for smooth unblemished skin.

•Fruit will continue to ripen after it’s picked.

•Ripe fruit should be soft enough to yield to the touch, but not overly mushy.

•Ripe fruit will give off a delicate sweet aroma.

Deal Of The Day!

Mon, 25 Jun 2012 15:38:58 -0400

Deal Of The Day!