Looking for something with a little South Western flair to go with those tacos? Cabbage and Onions make a fantastic South Western style salad!
What you need:
- 3 cups chopped cabbage
- ½ red onion cut into thin slices
- 3 thinly sliced radishes
Dressing:
- 2-3 chipotle chilies in adobo, chopped
- ¼ cup olive oil
- 1 lime, juiced (see note)
- 1 teaspoon honey
- ¼ teaspoon smoked paprika
- Pinch of salt and lemon pepper
How to Do it:
NOTE: to juice the lime, roll it on the counter to loosen the juices. Cut and juice with a citrus reamer. It will release the juice and some of the pulp.
Make the dressing first – Put all the ingredients in a large bowl and blend well using a wire whisk. Whisking well to emulsify, or thicken, the dressing. Pour into a small jar and chill.
Toss the vegetables with the dressing and allow to chill for about 30 minutes before serving.
Makes 4 servings
© Copyright 2016 The Lazy Gastronome
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In honor of the humble “poor knight’s pudding” (as it was known in Britain before the 100 year war), we are here to share some facts and recipes!
Fact: French toast is not French at all! The earliest reference goes back to 4th Century Rome and France didn’t exist then!
Fact: During Medieval times, this milk soaked toast was made to use up ever little bit of food. Nothing went to waste!
Fact: And now, in modern times, we have this delicious dish served in a multitude of ways and enjoy it for both breakfast and supper!
Are you ready for some delicious recipes? Well lets start with the basics…
Keep going after the “basic” recipes and add your own to our list! The link up will be open from 11/28 through 12/3 – Help us honor the humble toast!
What you need:
- Loaf of day old French bread, unsliced (but any day old bread will work)
- 2 eggs
- ½ cup half and half
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1-2 Tablespoons of butter
- ¼ cup powdered sugar
- 2 cups frozen berries
How to Do it:
Cut the bread into 1 to 2 inch slices.
Beat the eggs, cream, cinnamon and nutmeg in a shallow dish until well blended.
Lay the bread in the mixture and let sit for about 1 minute on each side, soaking up the egg and milk.
Melt the butter in a large skillet. Cook the toasts on medium heat until browned on both sides. Let the butter brown slightly, but be careful not to burn it.
Put two pieces of toast on each plate. Put the powder sugar in a mesh strainer and sift over each piece of toast. Top with the berries.
Serve hot – with or without syrup.
Serves 4
© Copyright 2016 The Lazy Gastronome
And now – help us make the French toast list of lists! Add your own French Toast recipe here!
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Hope everyone had an awesome Thanksgiving Dinner – and now we gear up for the winter holidays!! It’s a busy time of year and the last thing you want to hear as you walk in the door is…..
What’s for Dinner?”
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Well, here is the place to find the answers to that age-old question! A collection of fabulous recipes!
Share your latest and greatest recipes here – All meal or food related, family-friendly posts are invited! Feel free to post linkys that are food related (please no travel or crafts) as well! (Sadly, non food posts will be deleted).
If you have a craft idea, please share it on my other blog, Pleasures of the NW – DIY Party! [9]
Note: Featured posts that also left a comment last week, get pinned, tweeted and yummed!
Make sure you visit them and let them know how awesome they are – you might be next!
The most visited post – and the one that has had the most hits since the very first WFD party – this amazing Chicken & Black Bean Casserole [10] from Garden Matter.
Another highly visited post was from the kittchen – yummy Crispy Parmesan Roasted Potatoes [11]. Delicious!
Here is some good old-fashioned comfort food. Remember that Hamburger Tater Tot Casserole [12]? Well I do! And Love Lines from God shared the perfect, classic recipe!
Looking for a perfect holiday breakfast? Well how about something that adds that festive eggnog to it? The Silver Foodie shared these amazing Eggnog Ricotta Pancakes [13] – try them!
Thank you to everyone who shared an amazing recipe or idea last week and a big thank you to those who visited other party goers! – it’s not a party without each other! And we had some great participation!
And now, let’s get started on another deliciously fun party!
But Please don’t party and run!! Visit and leave a comment for at least two other posts for each you share. It really doesn’t take that much time (I visit them all – I even check to see if you have any interesting ads).
And don’t forget to leave a comment – us Bloggers LOVE comments!
Then Quick! Tell all your friends (on facebook and twitter and anywhere else!) about the great recipes people are posting – and stop by and visit them.
There are only three requests – Please Only food related posts! Recipes, food review, even linky parties that focus on food -If it is about food, please share it! (Sadly, non food or travel posts will be removed).
Make sure you post something you DIDN’T post recently
AND
Visit some of the other party goers!! That’s what makes it a party!
Don’t forget to leave a comment – If your post is featured next week, it also gets pinned and tweeted (IF you’ve commented this week!)
Grab our button for your side bar!
Note: By linking up you are giving the Lazy Gastronome permission to use your posts as future features on the blog. And thank you!
Please be sure to be adding a link to your post, not to your main blog page! We want to see your fabulous recipes! Let’s build an amazing collection!
Got cookie recipes? Please share them here AND on the Great Cookie Exchange! [15]
And now on to the PARTY!
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The turkey is all put away – the dishes are done – and it’s the day after Thanksgiving. I don’t do black Friday sales. It’s way too crazy! So I like to have a leisurely breakfast and relish the warmth of the holiday season. Here is a breakfast that can do just that! A succulent and savory omelet.
What you need:
- 1 cup sliced mushrooms (I like brown crimini mushrooms, but any will work)
- 1 Tablespoon of butter
- 2 cups of chopped ham
- ½ cup shredded Cheddar
- ½ cup shredded pepper jack cheese
- 8 eggs
- 3 Tablespoons butter milk (or cream)
- salt and pepper
How to Do it:
Melt the butter in a 12 inch skillet. Add the mushrooms and cook until they are soft and starting to brown.
Add the ham, cooking until lightly browned.
Beat the eggs with a pinch of salt and pepper and the butter milk. Pour the mixture over the ham and mushrooms and cover. Cook on low heat for about 5-10 minutes, until eggs begin to set. Be careful not to burn the butter! Keep the heat on low.
Sprinkle the cheese over the top of the eggs
and cover until the cheese melts.
Gently fold the omelet and slice into four wedges. Serve hot.
Serves 4
© Copyright 2016 The Lazy Gastronome
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May all who sit around your table be blessed with love and joy
Happy Thanksgiving
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