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[sticky post] Community Design Photo Contest

Before the holidays, I was contacted by LiveJournal about working with them to create a new (professional!) design for cooking that was more user-friendly, organized and attractive. They'd also like to help us promote the community on LJ in other communities and sites (including promotional placement on the LJ homepage).

On the topic of the design, though; we'd like to hold a photo contest here so that the community is represented in the design as well! Photos will be arranged in a collage for the header of the community. We will need at least five photos for this, and the exact number will be based on how many submissions (and therefore placements) we receive.

Details:
  1. Submitted photos must be photos you took yourself.

  2. Submitted photos must be cooking/food-related and not have a promotion or advertisement of any kind.

  3. Each person may submit up to two (2) photos in a comment to this post. All comments are screened.

  4. Photos should be at least 800px wide.

  5. Retouching is permitted for things like contrast, brightening, etc. but try not to go overboard with it.

  6. Photos must be submitted before 11:59PM EST on Tuesday, January 27th, 2015 Tuesday, February 24th 2015 @ 11:59PM EST (will extend if needed).


Prizes:
The top 3 entrants will receive a free paid account that lasts a year! \o/

Submission form for submitting one photo:


Submission form for submitting two photos:

Easy Taco Grilled Mini Pizzas

Pillsbury sponsored a post on Willow Bird Baking wherein I used their pizza crust for a grilled pizza project -- and these are the result! These mini-pizzas are adorable no matter how you cook them, but grilling pizzas turns out to be fast, delicious, and perfect for the summer. Leave the toppings on the side as a topping bar so everyone can create their own perfect pizza.

By the way, I don't own an actual grill! These pizzas are grilled on an indoor cast iron grill pan, which was a piece of cake to use (it was my first time, I believe, even though I've had it for over a year!)



recipe + photoCollapse )



To read some of my thoughts about my upcoming marriage (!!!), read about pizza grillin', and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, cookingupastorm

Grilled Fish Tacos

I've been thinking about the idea of making grilled fish tacos some next week, does anyone have a good recipe for me to try? Also, what do you think would go good with them?

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Potato & Lentil/Bean Tacos




FILLING:
Wash, scrub and cut however many red potatoes you would like to use. I do not peel them because there are a lot of nutrients in the skin of potatoes and I don’t want to lose that. Cut out any bad parts, though.
- Add potatoes to a pot of boiling water, boil until the potatoes are tender enough that they come apart if poked at with a fork.
- Drain potatoes in a colander, then add back into the pot (burner is off, though) and mash them. You can add milk to smooth it out a bit.
- Add your lentils and thoroughly incorporate them into the mashed potatoes. Cover, and set aside.

TACO SHELLS:
- Add oil to a heavy skillet. Wait until it is hot before adding your first corn tortilla.
- My frying method is to submerge the tortilla into the oil, then immediately flip it onto its other side and submerge again then immediately fold it and let it finish frying as is, maybe keep the tongs between the two ends to prevent it from frying together.
- Place your freshly fried taco shells on a plate covered with paper towels to absorb the excess oil. Let them cool slightly.

Gather your toppings, fill your taco shells, plate them up and gorge yourself silly!

NOTES:
- I don't use measurements for this recipe because it varies on how many you're feeding/how much you want leftover. Eyeball it.
- I also recommend using black beans & kidney beans (which I prefer to lentils)
- For more pictures & info you can check out my blog
FISH TACOS!!! Hi everybody!!! My name is Sunny and I posted a recipe here a week ago for my "Chile a la Gringo.." You all were so nice and supportive about my last simple recipe I wanted to do it again... Well these are my fish tacos.. I make the best fish tacos this side of the Mexico Border.. I have a Mexican friend named Rodolfo who keeps telling me to come over and teach his wife how to cook... LOL I am the guy who cooks for the 3 (Adult kids) living with me here at my moms house.. (I had a brain aneurysm bleed 8 years ago..) Anyways... My picture recipe is here under the cut--->Read more...Collapse )

A Query About Barbecue

Greeting Fellow Foodies!

I come, yet again, begging advice for another themed meal!
This weekend I am making luncheon for a (fairly) large group of friends... approximately 25. Two of them are vegetarians, three of them can only eat fish and fowl, and the remainder eat everything.

Here is what I'm thinking of making so far:
-Chicken- either drumsticks or breasts, if I can get a good deal on them- they will be split into either halves or thirds
-Ribs- probably pork spareribs
-Corn on the Cob- we have a bunch left over from last weekend that my friends forgot to bring out

And here are the constraints:
-Prep ahead or par-cooking would be great! We have a grill to reheat things, but we have limited prep time before lunch (less than 45 minutes) Ideally, it would be nice to have things cooked Friday, chilled, and then reheated the next day
-We need a substantial vegetarian dish
-We have no utensils except serving pieces, so things must be able to be eaten by hand (we do have plenty of napkins, though! Although our costumes tend to be somewhat expensive, so please let me know if something is excessively messy or drippy so I can warn people)
-We have plenty of cooler space backstage, but once things are out in the open there will be little to protect the food from the heat. The food will be out for about an hour...

Some sort of bread would be nice, as well as a salad, if anyone has any tasty thoughts as far as these things go...

In return, here are a couple recipes that we've used in recent weeks!

Cucumber Salad
(Serves 7-10)

2 Cucumbers, peeled and sliced about 1/8 inch thick
1/3 cup finely shredded red cabbage

1/4 cup rice wine vinegar (Seasoned, preferably)
1 tbsp brown sugar
1/2 tsp sea salt
1 1/2 tbsp fresh lime juice
1 tsp dried dill weed
1/2 tsp garlic powder (not garlic salt)

Place cucumber slices and cabbage in a large zip-top bag or sealable container. Mix all other ingredients together well and pour over vegetation. Shake to throughly distibute dressing, and refrigerate at least 15 minutes (an hour or two is better)
The salad will keep for several days, but the cabbage will soften slightly after the first day.

Amazing Crock Pot Taco Bar
(This makes A LOT of chicken, so feel free to halve the recipe, use it for a party, or freeze for later- it reheats wonderfully)
1 can Red Enchilada Sauce (28 oz)
7 pounds boneless, skinless chicken
4 tbsp taco seasonings
3 tbsp garlic powder (not garlic salt!)
3 tbsp lemon pepper
tortillas (I bought the uber-pack of corn tortillas from Costco, but whatever you & your people like to eat)
Shredded lettuce, minced onion, sour cream, shredded cheese, chopped cilantro, chopped tomatoes, guacamole, etc., for serving

Place chicken, enchilada sauce, and all the spices in a large crock pot (or two "normal" sized crock pots) stir to combine & cook 7-8 hours on low.
Remove chicken from sauce and shred, either with two forks or your hands. Mix in enough left-over sauce to make chicken moist, but not too drippy. Taste for seasoning- I found that my first batch needed more garlic and taco seasoning; about 1 1/2 tbsp more garlic & 2-3 tbsp on the taco seasoning. Adjust to your taste.
Serve with warmed tortillas and toppings!

stuff i've made over the past little while...


Taco meat, for tacos.

Our Tacos:
*There aren't really any measurements because it depends on how many people we want to feed. Just gauge on how many people you're feeding and if you want leftovers or not.*

-Hamburger meat (depending on how many people you want to serve, we used around 2 1/2 pounds for 4 people and still have leftovers)
-Small handful of dried onions
-Liberal sprinkle of garlic salt
-Whatever toppings you'd like in tacos (we use beans, lettuce, salsa, sour cream, cheese and tomatoes)
-Small flour tortillas

Heat the pan to medium heat and put in the hamburger meat, letting it cook a bit. Then, add the garlic salt and onions. Mix that around and let it cook all the way through. While the meat is cooking, chop up some iceberg lettuce, heat some refried beans (or make your own) and dice a tomato or two.

Serve! Yum.


More stuff i've made over the past few weeks here, at my blog.

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