Delishytown
Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.
My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.
Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
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pick your poison. (at Cafe Gitane @ The Jane Hotel)
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Do The Godzilla Stomp!
( Date..? ) -
Riding In Style by paul.malon on Flickr.
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Change a Life, Change the Future: Recommitting To End Undernutriton Through the 1,000 Days Partnership
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Vegan buffalo wings! Woo! Recipe here: donteatoffthesidewalk.com/?page_id=68
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Spirit of Enterprise: Dave Anderson Serves Up Some Rib-Sticking Business Advice
Name: Dave Anderson Title: Founder of Famous Dave’s of America...
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63 posts tagged delicious food
Palacinka
These Hungarian pancakes are so delicious. This is my version of a German / Hungarian pancake my Nana used to make. I made these using whole wheat and brown rice flour because I was out of all purpose flour. You can use any flour you have on hand to make these yummy crepes. The key is to get the batter very thin and spread it out thinly on the griddle once you pour them. They cook in about a minute and are super easy and soooo delicious.
In a blender: 1 cup milk, 2 tablespoons sugar, 1 cup sifted flour, 1/2 tsp salt, 1 tsp vanilla, 3 eggs, 1 tblps melted butter, melted coconut oil or any cooking oil. Blend until smooth. Pour 1/4 cup onto a hot griddle and gently spread out thinly, I used a pie spatula for that task and it worked great. Cook for one minute, flip and cook for an additional few seconds. Roll up with a little jelly or jam and cut up fresh fruit. Serve with powdered sugar and whipped cream, sour cream or yogurt. We used plain Greek Yogurt and it was very delicious. Yum
Sweet Potato and Roasted Chicken Tostadas
I made these tostadas for lunch from leftover roasted chicken and sweet potatoes. Holy crumbs! This was so fresh and delicious! I highly recommend this delicious take on leftovers.The sweet potato on the bottom of the tostada gives the whole dish a very nice savory sweetness, yum! You can easily make this vegetarian by eliminating the chicken, maybe swap it out for the black beans on the tostada.
Heat oven to 400.
Crisp organic corn tortillas on a cookie sheet in the oven with olive oil spray, or in a skillet with some oil.
Shred cooked chicken, season with salt, pepper, ancho chili powder, coriander powder, cumin, and smoked paprika.
Chop 1/2 of 1 small sweet or purple onion and mince some garlic, saute for a few minutes in a little olive oil, add the chicken and heat through until fragrant. Set aside.
Spread roasted sweet potato on the crisped tortillas, add the cooked chicken and aromatics. Place on a cooke sheet and add sime queso fresco, bake for a few minutes to heat through.
Top with shredded lettuce, chopped red peppers, chopped avocado, chopped purple onion, chopped tomatoes, chopped cilantro, a little queso fresco and hot sauce. Serve with a side of rice and beans and lemon wedges. mmmmmmmm.
Spicy Shrimp Tacos with Sweet Avocado Cream
Happy Taco Tuesday Tumblrs! This was our delicious lunch today. The greens and herbs in this dish came from our back garden. It’s getting hot here so I’m trying to use up the salad greens before they bolt. Salad greens like cool weather, and it was 100 here yesterday. I’m still going to try to grow some in the shade this summer. I bet it will work. I love our home grown garden salads. I especially love the Arugula! It’s spicy and delicious and tastes so amazing fresh out of the garden.
Here’s how to make these yummy shrimp tacos:
For the Avocado Cream dressing, blend 1 or 2 avocados with 1 cup plain yogurt, the juice of 1/2 lemon, 2 tblsp Cider vinegar, a small smashed garlic clove, a small handful of chopped cilantro, handful of chopped parsley, a drizzle of honey, and salt and pepper. (This dressing keeps in the fridge for about 5 days.)
Heat a grill pan to high. Heat a few organic corn tortillas on the hot grill pan and set aside.
Marinate the shrimp with 2 tsp coconut oil, the lemon juice from the other half of the lemon, a sprinkle each of ancho chili powder, chipotle chili powder, ground coriander, freshly smashed garlic or garlic powder, salt and pepper. Sear the shrimp on both sides until cooked through, about 2 to 3 minutes.
Serve your tacos with salad greens and chopped tomatoes and the creamy dressing. Yum!
Parmesan Crusted Kale, Leek and Potato Cakes with Red Quinoa and Meyer Lemon
This was my delicious lunch today. These were amazing! They kind of tasted like a healthy version of tater tots, only better. This is one of those dishes where every bite you go, “Mmmh! Ohmygodisthisgood, mmmpfh” And then you eat it all. I’ve been trying to eat lots of nutritious food in order to be cured from a cold. The Kale in these crispy treats was grown in our back yard garden. I love growing winter vegetables. Rain + Seeds = Free Food.
For this dish I combined 3/4 cup leftover mashed potatoes with thinly chopped leeks (white and lightest green parts only, sliced in half first and rinsed to get rid of any sand and dirt, then sliced crosswise) and 2 cups blanched kale, which I rinsed in a mesh strainer then pressed out all the water from. I mixed this with 2 eggs, 1 minced garlic clove, 1/2 tsp dried dill, 1/2 tsp flour, and salt and pepper. I pressed the patties in a ring mold and then dusted them with a combo of bread crumbs and grated parmesan cheese before frying in butter & olive oil. I cooked red quinoa on the side, and dressed the whole plate with a giant squeeze of fresh Meyer Lemon juice, also from our back garden. These were so much more tasty than I thought they’d be. Did I mention that this was delicious?
Happy New Year Tumblrs! Please have the Best and Most Fun Year ever!
Christmas Pickles
I love making pickles. Taking the time to do this when I have a million other things I’m supposed to be doing was my Christmas gift to myself. Pickle making is very scientific and fun. These jars are going to family, friends and neighbors today.
Make sure to taste the vinegar sugar mixture to adjust the sweet/ spicy / salty balance before pouring it over the vegetables. I had to adjust mine twice, adding extra salt and some red pepper flakes.
Here are the steps to pickle making in a nutshell: First you sterilize the jars, then blanch the organic veggies and shock them in ice water. Pack the jars with the veggies. Add vinegar, salt, organic sugar and pickling spices including allspice berries, coriander seeds, red & black peppercorns, star anise, fennel seeds, cloves, kosher salt and black pepper the blanching water to make a healthy, vitamin rich brine. Add the brine & spices to the jars, removing any air bubbles with a chopstick. Wipe the rims of the jars with a clean cloth. Seal the jars with sterilized lids and bands. Process pickles in a covered, boiling water canning pot for 15 to 30 minutes, depending on the size of the jars. The last step is to carefully remove the hot jars from the pot with the jar lifter thingy.
Merry Christmas Everybody!
Pistachio Cranberry Snowball Cookies
I also made these pistachio snowball cookies yesterday. These cookies are based on my Nana’s almond snowball cookies, but I swapped out the almonds for my favorite nuts, pistachios, and added 1/2 cup dried cranberries to give it a Christmasy color scheme.
In a food processor combine 3/4 cup organic powdered sugar, 1 cup organic butter, 1 tsp salt and pulse till combined. Add 1 cup ground pistachios, 1/2 cup dried cranberries and pulse a few times until combined. Now add 2 cups organic all purpose flour and pulse just a few times just until combined. Do not over process the dough.
Place onto a floured work surface and press it together. Form the dough into a log, cover with plastic wrap, and place it in the fridge for at least 2 hours or overnight.
Heat oven to 350.
Cut the log into small squares and roll around into balls. Bake at 350 for 10 minutes until cooked.
Dust with powdered sugar on all sides.
Merry Christmas!
Meyer Lemon Tart with Pomegranate, Raspberry Mirror Glaze
In our back yard there’s a Meyer lemon tree that’s covered with ripe lemons right now. There are thousands of ripe lemons all over the neighborhood too! I wish I was taller and/ or had rubber extendo arms like Mrs. Incredibles. That way I could steal all the ones that will just go to waste because the neighbors can’t possibly use them all. I’d share them with anybody who is foolishly buying lemons in the store.
And I’d make more tarts. I love lemon desserts! They’re tangy and sweet and perfect. I’ve been trying to figure out the mirror glaze for this tart for a couple weeks, and I finally got it right. Here’s how I made this.
Heat oven to 350.
For the cookie crust: In a food processor, crumb one small package of shortbread cookies. Mix in 2 tblsp melted butter, 1/4 cup ground almonds, (optional) 2 tblsp pastry flour, and 2 tblsp sugar. Press into a tart pan and bake for 10 minutes. Remove & set aside.
For the Meyer Lemon Curd, zest 3 Meyer lemons. Smash the zest about in a mortar and pestle with 2 tblsp sugar. Set aside.
For the lemon curd: In a small saucepan, combine the juice of the 3 Meyer lemons with 3 egg yolks and 2 whole eggs, 1/2 tsp corn starch, 1/2 cup sugar and start whisking over low heat. You can’t really walk away from this, but it only takes a few minutes. Whisk over low for about 7 to 10 minutes, until it starts to form swirly ribbons. Whisk in the smashed zest and sugar along with 4 tblsp butter, one tblsp at a time, to dissolve and thicken. Pour the lemon curd over the pre-baked tart crust. Smooth it out and bake at 350 for about 10- 12 minutes.
For the mirror glaze: While the tart bakes, dissolve 1 packet unflavored gelatin with 1/2 cup pomegranate juice, 1/2 cup raspberry juice and 1/4 to 1/2 cup of sugar and 1 tblsp apricot jelly. I just bought myself a juicer for Christmas, so it was easy for me to get these two fancy juices. If you don’t have a juicer, maybe just use bottled juice.
Heat over low heat until dissolved. Let cool a bit but don’t let set. Taste. If it’s not sweet enough, add a little more sugar. Pour the glaze through a mesh strainer over the baked tart. Place in the fridge to set.
Serve with raspberries coated with sugar.
Merry Christmas!
Thanksgiving Sides: Cider Sausage Stuffing with Fennel, Leeks, & Dried Cranberries
I made two kinds of stuffing for our Thanksgiving party today and froze them until Thanksgiving. If you’re cooking for a lot of people, it’s easier to do as much as possible ahead of time and put it in the freezer until the day of the party. That way you can just pop it in the oven for the last hour that the turkey cooks. Bread freezes well, so this is a good thing to make ahead. Make sure to thaw this in the fridge before baking.
This version of stuffing includes seared and caramelized Italian sausage, which was cooked and drained and added back at the end. I also added fresh chopped fennel from our front yard garden, apple cider (along with the stock or veggie broth), chopped leeks, dried cranberries and toasted almonds.
You prepare this the same way as the stuffing I posted earlier, adding chopped leeks and fennel to the vegetable saute at the beginning, and 1 cup of apple cider in the broth stage. This also has dried cranberries added at the mixing stage with toasted sliced almonds. It’s delicious!
Thanksgiving Sides: My Dad’s Stuffing
Every year we have a big party on Thanksgiving and it’s a fun, massive, & delicious feast.
Why can’t it be Thanksgiving right now? Answer: it can. I got up early this morning and made this stuffing and baked this small dish for breakfast. It was so delicious! I put the rest in the freezer, in a large butter coated foil pan, dotted with butter, covered with foil. Weds night I’ll take it out of the freezer to thaw in the fridge, then pop it in the oven about an hour before serving.
This is the dressing my Dad taught me how to make when I was a little kid. This recipe is for both the carnivore version and the vegetarian version. My Dad’s recipe starts with browning Italian Sausage. If you eat meat, I would definitely use the sausage. If you’re vegetarian, you will love this side dish.
In a cast iron skillet, brown about 1 lb of Italian sausage, (ignore this step for the vegetarian version) Add 1 chopped onion, 2 chopped carrots and 3 or 4 chopped celery stalks, 1 peeled and chopped apple, and about 3 tblsp butter and 1 tblsp olive oil. Season with kosher salt and pepper, a sprinkle of onion powder, garlic powder, paprika and a pinch of dried tarragon. Add a small handful of fresh chopped parsley. Add 1 tsp poultry seasoning or dried sage, 3 or 4 minced garlic cloves and continue cooking 5-8 minutes. Add 3-4 cups chicken stock, vegetable stock, or broth and bring to a simmer. Add 1/2 cup chopped dried Apricots. Turn off the heat.
You can use stale bread for this, or bake a couple of cornbreads, or whatever you like. The easiest way is to use the boxes of bread cubes from the grocery store. I usually use any day old bread and combine it with the box bread cubes. Place two boxes of stuffing cubes in a large bowl. Pour the broth and vegetables over the dry bread cubes, a little bit at a time, tossing gently. Be careful not to overmix or it will turn into mush. Once the cubes are moistened, place in a butter coated baking dish, cover and bake at 350 until piping hot and delicious. Take the foil off the top for the last 10 minutes of baking. Yum! Happy Thanksgiving!
Tarragon and Cheddar Chicken Pot Pies with Garlic Mashed Potatoes
These were our delicious dinner last night. Yum! I love cold weather and savory food. These were made with leftover tarragon roasted chicken, gravy and mashed potatoes from the night before. This is easy, but it takes a little bit of time. I used double zero flour for the gravy, which gave it a very creamy consistency.
For Tarragon Roast Chicken: Heat oven to 400. In a roasting pan, place chicken pieces, (make sure to have extra for pot pies the next day). Season with kosher salt and pepper, the juice of 1 lemon, about 1 tblsp dried tarragon, crushed up, 3 or 4 minced garlic cloves, and a big drizzle of olive oil. Rub the seasonings all over the chicken pieces. Bake, skin side up for 20 minutes. Baste the chicken with the pan juices, turn the oven down, and continue cooking at 350 for about another 30 min, depending on the size of the chicken, basting every 10 minutes or so. An Instant read thermometer should be 165-170 in the thickest piece.
Cook 7 red potatoes in salted water. Place 6 cloves of garlic in a piece of foil, season with salt, pepper and olive oil, wrap the foil around them and bake for 15 minutes or so with the chicken.
Once the potatoes are cooked, drain and add 1/2 cup milk, 1 tblsp butter, salt and pepper, the roasted garlic, peeled, and 1/2 to 3/4 cup plain yogurt or sour cream and mash them, just until combined, do not over mash or they get gluey.
For the Gravy: Remove cooked chicken to a plate. Tilt the chicken roasting pan and skim off as much of the fat as you can from the top of the pan juices. Add 1 tblsp butter to a saucepan, add 1 tblsp flour ( I used double zero flour from the Italian deli) season with salt and pepper. Cook the flour and butter together for a minute, then add 1 1/2 cups chicken stock and the pan juices and whisk until thickened. You can easily double or triple this for more gravy.
Serve with your favorite vegetables and salad.
For the pot pies: Dice onions, potatoes and carrots. Cook in a large pot in a little olive oil, season w/ salt and pepper. Add 1 cup chicken stock and the leftover gravy, along with the cubed cooked chicken, and 1/2 cup frozen peas. Cook until thickened, about 5 minutes. Add more chicken stock if necessary. If it’s not thick enough, add corn starch or potato starch flour dissolved in a small amount of water. Spoon into buttered serving dishes. Top with leftover mashed potatoes, a little cheddar cheese, and bake at 350 until piping hot and amazing.
Chipotle & Cinnamon Kale Hash and Eggs
This was our delicious breakfast this Halloween morning. My husband and I got up early to go to work. I made this hearty breakfast so we won’t have to think about having lunch until much later today. And by “lunch” I mean candy.
In a cast iron skillet, 1 diced sweet onion and 2-3 diced potatoes with 1 tblsp butter and a drizzle of olive oil. Season with salt and pepper, add a big sprinkle of cinnamon and a pinch of Chipotle powder to taste. Crush and mince 1 garlic clove and add that to the skillet. Cook until the potatoes are golden and crisp up, about 10 minutes.
Wash, stem and chop a big handful of fresh kale. Add it to the skillet with the potatoes and cook until wilted. Once everything is cooked, scoot the potatoes to the sides and make 3 or 4 openings in the potato mixture, add a tiny bit more butter in each one, and crack one egg into each of the openings. Let the eggs cook to desired doneness.
Serve with coffee and juice. Yum! Happy Halloween!
