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tacos.
PULLED PORK PIZZA
Instructions. Preheat oven and pizza stone to 450. Stretch pizza on a floured pizza peel. Top dough with sauce, cheese, pork, mushrooms then onions. Slide pizza onto pizza stone and bake 10 minutes till dough is cooked and crispy. Season pizza with a little snp and garnish with sprigs of cilantro or parsley. Enjoy. ANGEL HAIR WITH BUTTER, BASIL & BURST TOMATOES Deglaze the pan with the wine and reduce by half. Add the shrimp, cover and cook 4-5 minutes till shrimp are done and tomatoes have given up all their juice and started to collapse. Add the butter, cooked pasta and basil and toss together. Serve immediately. Enjoy. ROAST BEEF SANDWICH WITH CARAMELIZED ONIONS & CHEDDAR Turn heat down a bit and cook onions stirring occasionally till deep golden in color and deliciously fragrant – about 45 min to 1 hour. When onions are near done prep sandwiches. Pre heat oven to 400. On a sheet pan place open roll, top with roast beef and cheddar. Cook 10 minutes or until rolls are toasty and cheese is melted. SEARED SEA SCALLOPS WITH BALSAMIC SYRUP Heat the butter in a non-stick pan over medium high heat. When foaming subsides add the scallops. Cook till browned on bottom, flip and brown the other side. Remove and keep warm. Add vinegar to pan. Scrape up any browned bits on the bottom of the pan and cook balsamic till reduced by at least half. Place scallops on a bed of polenta, mashed THE OPTIMALIST KITCHEN This amazingly delicious dish is the very epitome of our motto – maximum taste minimum toil. It came about on the spur of the moment, took all of thirty minutes to pull together and was so ridiculously tasty I had it cold, for breakfast, the next day. ROASTED GARLIC & OIL Preheat oven to 225. Place garlic in an ovenproof bowl and top with olive oil. The oil should just cover the garlic. Place bowl on a foil lined sheet pan and put in oven. Cook low and slow for about 1.5 hours. Till garlic is light brown and soft and your house smells ridiculously good. Let garlic cool in oil. SHRIMP TACOS WITH PICO DE GALLO & CHIPOTLE CREAM Toss shrimp with rub. In a large pan over medium high heat cook shrimp till firm and opaque - about 4 minutes. Make Tacos. Warm tacos. On each taco spread a tbsp of chipotle cream. Top with ¼ of the shrimp, a tbsp of the pico de gallo and a sprinkle of cheese. Garnish with a little sour cream and fresh cilantro. 3.4.3177. CAST IRON SEARED STRIP STEAK WITH HERBS AND BUTTER Instructions. Remove steak from fridge and allow it to come to room temperature. Preheat oven to 400. Heat a cast iron skillet over a high flame till very hot. Season steak liberally with salt and pepper and cook in the skillet with the oil. Cook till deep brown and crusty on the bottom - about 4 minutes. Flip steak, add herbs and butter and LINGUINE WITH SHRIMP, SPINACH AND VODKA SAUCE Instructions. Meanwhile in a large pan or wide bottomed pot cook the onion and crp in xvoo over medium high heat for a minute or two. Add spinach, season with snp and then add wine. Cook a couple minutes till spinach is wilted and most of wine has boiled off. Add vodka sauce and bring to a simmer. Add shrimp and simmer 3-4 minutes. PEKING DUCK ROTISSERIE STYLE Season duck with snp and rotisserie for about an hour on high. Make sure to use a drip pan beneath duck as it will render quite a bit of fat. Alternately, roast duck in 400 degree oven for about an hour till cooked through and crispy. Allow duck to rest for 10 minutes then remove breasts and slice thinly. Now make some Peking Style Ducktacos.
PULLED PORK PIZZA
Instructions. Preheat oven and pizza stone to 450. Stretch pizza on a floured pizza peel. Top dough with sauce, cheese, pork, mushrooms then onions. Slide pizza onto pizza stone and bake 10 minutes till dough is cooked and crispy. Season pizza with a little snp and garnish with sprigs of cilantro or parsley. Enjoy. ANGEL HAIR WITH BUTTER, BASIL & BURST TOMATOES Deglaze the pan with the wine and reduce by half. Add the shrimp, cover and cook 4-5 minutes till shrimp are done and tomatoes have given up all their juice and started to collapse. Add the butter, cooked pasta and basil and toss together. Serve immediately. Enjoy. ROAST BEEF SANDWICH WITH CARAMELIZED ONIONS & CHEDDAR Turn heat down a bit and cook onions stirring occasionally till deep golden in color and deliciously fragrant – about 45 min to 1 hour. When onions are near done prep sandwiches. Pre heat oven to 400. On a sheet pan place open roll, top with roast beef and cheddar. Cook 10 minutes or until rolls are toasty and cheese is melted. SEARED SEA SCALLOPS WITH BALSAMIC SYRUP Heat the butter in a non-stick pan over medium high heat. When foaming subsides add the scallops. Cook till browned on bottom, flip and brown the other side. Remove and keep warm. Add vinegar to pan. Scrape up any browned bits on the bottom of the pan and cook balsamic till reduced by at least half. Place scallops on a bed of polenta, mashed LINGUINE WITH SHRIMP, SPINACH AND VODKA SAUCE Instructions. Meanwhile in a large pan or wide bottomed pot cook the onion and crp in xvoo over medium high heat for a minute or two. Add spinach, season with snp and then add wine. Cook a couple minutes till spinach is wilted and most of wine has boiled off. Add vodka sauce and bring to a simmer. Add shrimp and simmer 3-4 minutes. ROAST BEEF SANDWICH WITH CARAMELIZED ONIONS & CHEDDAR Turn heat down a bit and cook onions stirring occasionally till deep golden in color and deliciously fragrant – about 45 min to 1 hour. When onions are near done prep sandwiches. Pre heat oven to 400. On a sheet pan place open roll, top with roast beef and cheddar. Cook 10 minutes or until rolls are toasty and cheese is melted. PAN ROASTED DUCK BREAST WITH PORT WINE CHERRY SAUCE Pour out all but a tablespoon or so of the pan drippings and return to stove. Add the shallots and cook 1 minute. Add the port and deglaze the pan – scraping up all that good stuff stuck to the bottom. Reduce the port by half. Add the cherry preserves and the butter and heat through. Slice the duck and spoon on the warm port wine cherrysauce.
BUFFALO CHICKEN & BLUE CHEESE PIZZA Preheat oven and pizza stone to 450. In a bowl toss chicken with buffalo sauce, set aside. Put a little flour on a pizza peel and then stretch the dough out into a thin circle and place on top. Give the peel a little jiggle and shake to make sure it's not sticking. Now top the dough with mozzarella, buffalo chicken, blue cheese and seasonwith snp.
TUNA TERIYAKI
In a hot pan over a high flame sear the tuna 3-4 minutes on each side for rare. Of course, this depends on the thickness of the tuna. Cook thinner steaks less, thicker steaks more. Remove steaks from pan. Pour marinade in pan, bring to a boil and cook till reduced by half. Pour sauce over tuna. Serve with broccoli and white rice. GRILLED PORK CHOPS WITH GARLIC LIME MOJO Instructions. Marinate the pork chops in the mojo for at least an hour or two and up to overnight. Prepare a grill for direct heat cooking. Grill pork chops over a high flame till done to your liking. About 6 minutes per side for medium, 8-9 minutes per side for well. Let rest a couple minutes and enjoy.BABY BACK RIBS
Instructions. Preheat oven to 350. Lay two heavy duty aluminum foil strips the short way across a ½ sheet pan. Place rack of ribs upside down in center of foil. Sprinkle ½ rib rub on ribs, flip and sprinkle remaining rub on ribs. Add apple juice and seal foil up around ribsmaking a
MHS PRETZEL BURGER
Meanwhile mix mayo, dijon, honey and a touch of salt and pepper together in a small bowl. Split pretzel rolls and toast on grill. Build that burger - shmear each bottom bun liberally with mayo mix, top with (ham & cheese topped) burger patty, top that with ROASTED PURPLE POTATOES WITH GARLIC & PARM Preheat oven to 400F; Combine all ingredients in a large bowl. Season liberally with salt & pepper. Toss to coat. Place potatoes on a sheet pan. Place in oven and cook till potatoes are crispy on the outsideand tender within.
MUSHROOM PAPPARDELLE WITH RICOTTA TRUFFLE CREAM Cook pasta according to package directions. Meanwhile - in a large pan sautee the mushrooms in 1 tbsp each of butter and xvoo. Toss in the thyme and cook mushrooms till browned. Deglaze pan with the wine and scrape up any browned bits. Add the heavy cream and bring to a boil. Stir in the ricotta dip if using or the ricotta, asiago and truffleoil.
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QUICK & EASY PULLED PORK BBQ BOLOGNESE April 2, 2018 By theoptimalistkitchen This amazingly delicious dish is the very epitome of our motto – maximum taste minimum toil. It came about on the spur of the moment, took all of thirty minutes to pull together and was so ridiculously tasty I had it cold, for breakfast, the next day. Yeah, cold pasta for breakfast, I’m that guy……Read More »
Filed Under: Bbq ,
Entrees & Mains
, Meat
, Pasta
, Pizza & Pasta
,
Recipe
SHRIMP CREOLE
March 6, 2018 By theoptimalistkitchen Ooooooweeeee! Now that’s some good eats. Shrimp Creole – that classic Cajun mix of sweet shrimp, ripe tomatoes, the holy trinity of onions, celery and bell pepper, and a healthy dose of Louisiana hot sauce. If this don’t kick winter to the curb I don’t know whatwill.
Filed Under: Comfort Food, Entrees
& Mains
,
Healthy ,
Recipe ,
Seafood
SPICY KOREAN GOCHUJANG CHICKEN March 1, 2018 By theoptimalistkitchen Gochujang – say it with me – “go • choo • jang”. This amazing Korean hot sauce is my favorite new thing. Think of it as a slightly sweeter Sriracha with a little funk on the finish. I just love, love, love it. And “love it” is appropriate as it was giftedto me (along…
Read More »
Filed Under: Chicken & Poultry,
Entrees & Mains
, Recipe
SHANGHAI SHORT RIBS
February 14, 2018 By theoptimalistkitchen Short ribs – delicious, comforting, soul satisfying… There really is nothing quite like them. They epitomize cold weather comfort food. They fill the house with the smells and scents of slow cooked meaty goodness and fill body and soul with the warmth of a loving puppy. And they just taste so darn good! Filed Under: Comfort Food, Entrees
& Mains
, Low &
Slow , Meat
, Recipe
SUPER BOWL SNACK RECIPE ROUNDUP February 3, 2018 By theoptimalistkitchen It’s the Big Game. The one we wait all year for. The SUPER BOWL! And while we all love the game and wait to watch all those commercials, the thing that makes the day so super special is all the FOOD! Am I right or am I right? Right? And for the big gameI’ve…
Read More »
Filed Under: Apps & Snacks, Bbq
, Burgers
, Chicken &
Poultry
,
Hand Held ,
Pizza , Pizza &
Pasta
,
Recipe ,
Sandwiches
, Sides
, Soup
,
Vegetables/Vegetarian SPINACH & FETA FRITTATA January 20, 2018 By theoptimalistkitchen As today is the last day of our most eggscellent week I was going to give you my regular egg sandwich. Egg whites, white American, lean ham and a whole wheat English muffin. It’s my go to, my tried and true, my usual. And it’s both healthy and delicious – I mean youcan’t eat…
Read More »
Filed Under: Breakfast & Brunch,
Eggs , Recipe
,
Vegetables/Vegetarian MAPLE BACON BRUSSELS SPROUTS January 6, 2018 By theoptimalistkitchen Man these are good. They’re like the crack of vegetables. Brussels sprouts, crispy and charred, mixed with maple syrup and nestled against crisp cracklings of hickory smoked bacon.Filed Under: Recipe
, Sides
,
Vegetables/Vegetarian CHRISTMAS MORNING MONKEY BREAD December 22, 2017 By theoptimalistkitchen Amazing! I’m a sucker for tradition and this cinnamon studded, fresh baked, sugar butter bomb has been a Christmas morning tradition in my house for as long as I care to remember. Don’t pigeon hole it though. Hanukkah, Kwanzaa, Thanksgiving, Mother’s Day, New Years Day, any random Sunday… Any morning is a perfect morning for…Read More »
Filed Under: Baked
, Breakfast &
Brunch
,
Comfort Food
, Recipe
ALL-IN BBQ BURGER
December 21, 2017 By theoptimalistkitchen This here is a big, honkin’, overloaded, melty cheesy, chin dribblin’, sauce drippin’, meaty, beauty of a burger. Because, sometimes you just gotta have a burger. Filed Under: Burgers, Condiments
, Hand Held
, Meat
, Recipe
, Sandwiches
MEATBALL PARM SANDWICHES December 14, 2017 By theoptimalistkitchen Meatball Parm! That’s what I’m talking about here. Little balls of mixed meat – tender, tasty, flavored with cheese and herbs and bathed in tangy tomato sauce, then placed upon pillows of toasted bread, basted with garlic butter and tucked under a warm blanket of melted mozzarellaaaaah…. Descriptive, ain’t it? Filed Under: Comfort Food, Hand
Held , Meat
, Recipe
, Sandwiches
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A CONTEMPORARY LOOK AT A CLASSIC LOVE STORY… A HOT, SEXY, BAWDY, FUNNY, FLIRTATIOUS LOOK… ALSO BY THIS AUTHOR – FOR THE LITTLE FOODIE IN YOUR FAMILY NEW!!!! AND AVAILABLE NOW! —-BROOKS COOKS VOLUME 2 Can Brooks and the gang save the school from the crazy lightning sugar gnomes??? You bet they can. Copyright © 2020 · Foodie Pro Theme on Genesis FrameworkWordPress
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