Sauteed Squid with Chili Oil and Fried Garlic by Two Peas & A Pot
5 Hot Links We’re Loving:
- Have you tried chili oil with fried garlic? 2 peas and a pot swears it will be your new favorite condiment (especially after you try it in their sauteed squid dish).
- In need of a better breakfast but have no time to spare in the morning? We hear ya! Steph’s Bite by Bite has mastered banana French toast in a mug, microwaved to perfection in only 2 minutes!
- Vegan Cake Batter Ice Cream–say what? Munchin with Munchkin’s secrets to the perfect soft-serve consistency and cake batter taste are frozen bananas and butter extract.
- Shaksuka, eggs poached in tomato sauce, is a staple enjoyed for breakfast, lunch or dinner in Israeli cuisine. We love the presence of cumin in the sauce and cannot wait to try Katherine Martinelli’s recipe.
- Lighten up your dinner plate with It All Tastes Greek to Me’s take on Greek Moussaka. Her yogurt béchamel sauce proves that healthy substitutions can lead to tasty new creations.
Rhubarb is one of those ingredients that people either adore or avoid. I fall into the former, and use it as much as possible during its rather short growing season. I’ve made it into crisps, pies and even eaten it raw, dipped in sugar (which is admittedly hard core).
Combining the mouth puckering sour flavor of rhubarb with sweet, creamy honey ice cream base may just be the perfect marriage. I think this is going to turn even the most ardent rhubarb haters, into its biggest fans. For those of you who just can’t get enough of it, spoon some of the remaining ruby-red rhubarb sauce over the top.
Continue Reading Honey-Rhubarb Ice Cream
This baked potato is "loaded" with fabulous, unexpected flavor.
Just another loaded-up baked potato waiting to be devoured?
This big bad baked spud is actually dessert in disguise. The “potato” is ice cream, complete with a cocoa-powdered skin. Whipped cream masquerades as the sour cream, and frosting fills in for butter. The pièce de résistance? Dyed green pecan “chives.”
This sweet look-alike is good enough to mislead the most astute spud-spotter.
I recently took on this Texas-sized treat (with a group of friends, I swear) and was pleasantly surprised that it’s authentic look didn’t affect it’s down-home delicious dairy taste. The vanilla ice cream was rich, the hot fudge was sweet, and well, it was too cute not to eat.
You, too, can enjoy one if you “mozie on down” to Cowgirl in the West Village neighborhood of New York City.
Not in NYC? Well, you’re in luck: Food Network convinced the crew at Cowgirl to share the recipe.
Get the Recipe (and fool your friends): Cowgirl’s Ice Cream Baked Potato
Or for a simpler take baked potato deception, try Food.com’s version.
Yee-haw and Happy April Fool’s Day, y’all!
Remember the old Saturday Night Live skit with Alex Baldwin, the one where he’s a baker named Pete Schweddy and he’s on national public radio? Ben & Jerry’s certainly does. A few weeks ago, ice cream sir-mix-a-lots Ben & Jerry’s released a new, fun and kind of naughty flavor. And it’s appropriately (or no so appropriately?) called Schweddy Balls.
The new flavor features vanilla ice cream, hints of rum and loads of fudge and rum-covered malt balls. Sounds pretty great, right? But what if you (yes, you) could create your own wacky ice cream flavor? We posed the question to Cooking Channel fans and fielded a Vermonster’s worth of answers. Some we’re hoping make it onto the B&J roster, while others… well, let’s just say we aren’t exactly lining up to try them.
Continue Reading Cooking Channel Fans Ben and Jerry’s Flavor Wish List
Nothing refreshes quite like Laura's Better Than Citron Pressé mint lemonade.
With temperatures soaring to record highs, Cooking Channel fans have been looking for ways to beat the heat this week. From cool, summer salads to refreshing summer drinks, you’ve been telling us about your favorite recipes, and your tweaks and substitutions to make these recipes your own.
Hot, summery days call for something sweet and refreshing to cool off, and Laura Calder’s Better Than Citron Pressé is just the sip.
“This is wonderful and is so easy… I now keep a jar in my fridge at all times. You can make it to your own sweetness, we have also used sparkling water to give it a little fizz… EXCELLENT.” — damianokay
Continue Reading Beating the Heat with Your Favorite Cooking Channel Recipes