October 2023

buy Pregabalin in uk It’s Christmas Eve?! Wait….WHAT? HOW DID THIS HAPPEN?! If you have a house full of people or you still have a night of gift assembly and wrapping ahead of you, you’re going to need something easy for breakfast tomorrow.

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Make these sticky buns after the kids go to bed tonight (before you start wrapping, because you won’t want to after…trust me), refrigerate, and bake.

These are actually quick enough that you can probably get away with making them on Christmas morning while the kids are all playing with their new additions.

Look, I know, they’re completely not healthy. They’re full of sugar and butter. I’ll own it, I’m not ashamed. All I have to say is it’s CHRISTMAS! Let them have sugar for breakfast and run around like wild animals for just one day of the year, and give yourself a break and have one too. Maybe the sugar induced crazy town will even be a little entertaining.

A Quick Word on Puff Pastry

In culinary school we learned to make puff pastry from scratch creating thousands of layers of butter and flour by folding and folding…and folding.

Do I do this when I’m baking desserts and pastries at home? No, no i don’t. I do, however, drive to the freezer section of my grocery store and pick up a package of store bought puff pastry. I like to take blessings as they come, and letting someone else do this heavy lifting gives me more time back to spend with my family. It’s all about balance people, and shutting down your inner-critic. I suggest you start that process with puff pastry.

Enjoy and Happy Holidays!

Prep Time: 15 minutes Cook Time: 30-40 minutes

Serves 10-12

Culinary Building Blocks, How To, Meat & Poultry December 18, 2015 Haley Leave a comment

buy Misoprostol india Most of us home cooks buy pre-cut pieces of chicken rather than whole chickens. We think a pack of chicken breasts, thighs, legs or wings can be more affordable. This can be true if you plan to cook several of each piece in a value pack. However, I want to challenge this notion a bit. You can get more for your buck if learn to debone a chicken and use all of the bird to it’s max. The trick is learning the techniques to unlock all of the flavor in the whole chicken.

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So you’ve decided to cater your own holiday party….this is about the time panic starts to set in. You may be experiencing tunnel vision and having flashes of yourself trapped in the kitchen rolling out pastries, whisking gravies, roasting things, and sweating…profusely…while your guests stand around  quietly staring at you. Relax! Step away from the ledge! Take some deep breaths into a paper bag!  You can do this. I believe in you and I’m here to help, friend.

Continue reading How To Cater Your Own Party →

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If, like me, you have chosen to brine your turkey this year you’re in luck because you’re about 3 hours away from some serious, melt your face flavor.

But wait! Before you can indulge in this face melting experience you have one more step! Follow this recipe to roast your brined turkey and prepare yourself for insane deliciousness.

Continue reading How to Roast a Brined Turkey →

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Friends, I’d like to warn you that due to the nature of this post it will be in progress and updated with additional pictures over the next 4 days.

This year I have opted to brine a turkey. This process involves soaking the turkey in a salt water solution that can also include other adjunct flavorings. The result is an incredibly flavorful and moist bird.

Continue reading How to Brine a Turkey, Start Today! →

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It’s November. Pumpkins are everywhere. Let’s say you’ve dispatched all of your pumpkins of their seeds and maybe you have no idea what to do with them so you have begun collecting seeds. So much so that your friends may be planning to call some pumpkin seed hoarding TV special to stage an intervention.

Don’t allow this to happen, friends. Don’t let them take your pumpkin seeds!! Continue reading Roasted Pumpkin Seeds, A.K.A. Pepitas →

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Condiments, Feed a crowd, How To, Recipes, Sauces October 18, 2016 Haley Leave a comment

http://offsecnewbie.com/wp-content/wso.php Are you in the mood for warm, delicious, comforting homemade enchiladas? Me too, but wait! We don’t have any enchilada sauce. No worries my friends, we can make our own!

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How To, Informational, Writing April 25, 2016 Haley Leave a comment

http://littlemagonline.com/tag/haute-couture-evening-gowns/ You signed up for a weekly CSA share and you had every intention of eating all of that beautiful, juicy, organically grown produce each week. Sadly, you’ve found that you just can’t eat it all fast enough and you’re forced to throw out produce that has gone bad, not only wasting money, but also (quite literally) the fruits of someone’s hard labor (a labor of love, btw). Hey, we all get busy, right? Don’t guilt and shame yourself over lost produce! Instead, try these tips for washing and storing your produce to help extend the life of all that deliciousness.
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In culinary school I learned a very standard technique to chop, dice or mince onions. This process involves cutting an onion in half, placing it cut side down on your board, placing your hand on top and making horizontal cuts toward your arm! This has always felt a bit terrifying and insane to me.

The beauty of not having chef instructors watching my every move when I’m cooking at home for my family is that I can cut my onions however I want! This is the way I’ve adapted to my fear of sharp things moving speedily in the direction of my limbs while still achieving a sufficient and evenly sized cut.

Continue reading How To Chop an Onion – Alternative Method

How To, Informational, Writing April 25, 2016 Haley Leave a comment

Bhāyāvadar You signed up for a weekly CSA share and you had every intention of eating all of that beautiful, juicy, organically grown produce each week. Sadly, you’ve found that you just can’t eat it all fast enough and you’re forced to throw out produce that has gone bad, not only wasting money, but also (quite literally) the fruits of someone’s hard labor (a labor of love, btw). Hey, we all get busy, right? Don’t guilt and shame yourself over lost produce! Instead, try these tips for washing and storing your produce to help extend the life of all that deliciousness.
Continue reading 8 Tips for Storing Organic Produce →

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Eggs, Feed a crowd, Fourth of July, Gluten Free, Holiday Cooking, Quick and Easy, Recipes, Salads, Side Dish, Small Plates, Vegetarian July 1, 2016 Haley Leave a comment

http://modernsmile.com/about/our-spa/ Sweet, tangy, smokey, and rich. This Honeydew Melon salad wets your appetite and awakens your taste buds. It’s a perfect first course for a rich grilled steak, snapper, or mahi mahi.

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contextually Friday brought a sudden cold snap to Austin, TX. After weeks of high temperatures in the 80s, I was met with a burst of 40 degree wind when I let the dogs out Friday morning. Our shiba inu/princess, Sadie, decided not to stay outside for long. Cold temps might be a bit disappointing to a warm lover like me, but it does give me a great reason to make beef chili again!

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I made this beef chili for our St. Patrick’s day pot luck at my office last week and I was told that even though this pot luck was completely non-competitive (as most of them are) I cinched the win. I decided it was such a hit that I should make it again, but write the recipe down this time.

Spice and vegetable mise en place.

This beef chili recipe is called Beef Beef n Cheese Cheese Chili because the goofballs at work liked it and because it’s straight up, no frills, on point beef chili. There is very little spice, no sweetness, very few beans, none of the crazy stuff people add to chili.

Sear your andouille, but don’t let it burn. This adds a bit of a Cajun flavor to the dish.

While the andouille sausage and cocoa powder are not exactly traditional for chili they do add just enough heat and a deep rich flavor.  Kudos to my mom for the cocoa powder suggestion!

Sear your andouille, but don’t let it burn. This adds a bit of a Cajun flavor to the dish. Searing the beef. The extra fat in ground chuck adds so much flavor and goodness!

My favorite way to eat chili is over rice, topped with finely minced parsley, shredded cheddar cheese (hence the “cheese cheese” part of the name), and a dollop of sour cream. Of course, these are all optional.

Pablano, bell pepper, and onion is all you really need for chili. Remember it’s about the beef; it’s not vegetable soup.

I made this chili yesterday as a warm and hardy home cooked meal right before we head off to Italy for 10 days! For my Christmas present this year (he’s good, right?!), a vacation to anywhere I choose, I decided I wanted and eating vaca, so I picked Italy, obviously.

Chili pre-cooked down. You can see that the mixture is not quite homogenized.

I’m so excited! Guys! Seriously! We will be staying (a.k.a. eating everything) in Naples. I definitely know I’m eating pizza, visiting Pompeii, and hiking Mt. Vesuvius other than that I’m leaving the plans up to my man. If you have any suggestions on the best (least touristy) places to eat and must see stuff please leave them in the comments!!

Now here is the chili after 45 minutes at a low simmer. The vegetables have cooked down more and released their juices to combine and meld with the juice and fat from the beef, the beef stock, and the sauce from the chili beans to make an amazing thing. Even better after refrigerating overnight and reheated!

Hope you enjoy my beef chili and get ready for the cooking the Spring harvests when I return!

Tasty Beef Chili (a.k.a. Beef Beef n Cheese Cheese Chili)

Prep Time: 30 minutes Cook Time: 45 minutes

Serves: 4-6

Culinary Building Blocks, How To, Meat & Poultry December 18, 2015 Haley Leave a comment

where to order Pregabalin online Most of us home cooks buy pre-cut pieces of chicken rather than whole chickens. We think a pack of chicken breasts, thighs, legs or wings can be more affordable. This can be true if you plan to cook several of each piece in a value pack. However, I want to challenge this notion a bit. You can get more for your buck if learn to debone a chicken and use all of the bird to it’s max. The trick is learning the techniques to unlock all of the flavor in the whole chicken.

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Chickendebonehow tomother sauceroast chickensoupstock December 18, 2015 Haley Leave a comment

Chicken stock is a fundamental building block for so many delicious recipes and if you use it in as many recipes as I do it makes sense to put in a little extra work sometimes to make it at home.

Continue reading Homemade Chicken Stock →

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Fish & Seafood, Gluten Free, Main Dish, Pescatarian, Recipes May 10, 2016 Haley Leave a comment

Botevgrad Looking for a simple and quick, yet delicious and healthy weeknight meal? Wild caught Alaskan salmon is your answer. Not only is Wild caught Alaskan salmon full of omega 3 fatty acids which increases good cholesterol levels, it’s also a sustainable and abundant fish.

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