Weekly Favorites 06/30/19 to 07/06/19

Every Saturday, I go through Twitter with #foodblogger and find my favorite food related articles. These are this week's favorites!


This has to be best way to do breakfast that I have seen in quite some time!

Yes They Are #Cheese Topped #Chips For #Breakfast 😍😜💪👀👌👍🍟 #CheesyChips #Coeliac #Wheatfree #FoodBlogger 🍟 pic.twitter.com/Vyrr3El6qF

— Adrian Bray (@WFine25) July 6, 2019

If your family is anything like mine, your gatherings revolve mostly around food. Having these bite sized, portable appetizers would be great at our next party!

55 Bite-Sized Holiday #appetizers. #foodblogger #cheese https://t.co/GRSkEP3I1F pic.twitter.com/pKoA6Uau0t

— Loren Spee (@loren_spee) July 6, 2019

Who else has great memories with grandma in the kitchen? Now you can go back with these classic recipes!

23 Classic #recipes from Great-Grandma's Kitchen. #foodblogger https://t.co/LV9QXEyZpf pic.twitter.com/nXLePQ7SGj

— Routt Badger (@routtbadger) July 5, 2019

Sugar, sugar, everywhere, especially in sauces. You'd be surprised at how easy it is to cut down on you sugar intake. 

Dieting or looking to cut back on your sugar consumption? These sugar free sauces are fantastic! https://t.co/2wGjjVpT8c #foodblogger #vegetarian pic.twitter.com/8vJsgES8gx

— Melissa Jane Lee (@MJLBlogger) July 6, 2019

My wife and I have eaten our way through Paris, but we haven't been through the rest of Europe. Maybe this is a sign that we need to plan a trip!

#eat Your Way Through Europe And We'll Reveal The Initials Of Your.... #foodblogger https://t.co/HFwwYV6NsH pic.twitter.com/KY7jgjJCSz

— journey of taste (@kuzminaagneta) July 5, 2019

Lamb Ragu

This dish is an Italian classic that I've had the idea to make for quite some time. I've been putting it off because it honestly sounded more difficult than it was. In the end, it was so worth it. The lamb and tomatoes go together so well, with the added crunch from the celery and carrots. The Romano cheese tops it off the sauce to add a creamy flavor.


The Recipe:

Lamb Ragu

• 1/2 Pound Ground Lamb
• 1 Small Onion - Diced
• 3 Garlic Cloves - Minced
• 1 Stalk of Celery - Diced
• 2 Carrots - Peeled and Diced
• 15 oz Can Crushed Tomatoes
• 1/2 Cup Dry White Wine
• 2 Tablespoons Olive Oil
• Fresh Parsley - Chopped
• Crushed Red Pepper Flakes
• Salt and Pepper
• Romano Cheese
• Rigatoni

To start, brown the lamb over medium heat. Remove the lamb from the pan when it just medium rare, leaving behind as much of the juices as you can. Add the olive oil to the pan and raise the heat to medium-high. Add in the crushed red pepper flakes, onion, garlic, celery, and carrots. Saute until the vegetables are wilted and add in the crushed tomatoes, white wine, ground lamb. I like to swirl the wine around in the tomato can to make sure I get all of the tomato juice out of the can. Reduce the heat to a simmer and let the sauce reduce. Just before the pasta is done, add a few ladles of the pasta water to the sauce and let it reduce some more. Add in the parsley and let it reduce with the sauce. 

I mixed the pasta together with the sauce and then stirred in the Romano cheese. Pair the pasta with some garlic bread. 

For a few variations, sub the lamb with ground beef or pork. I'd like to try this again with some fresh pasta as well, maybe some pappardelle. 

7 Healthy Recipes Using Fresh Bell Peppers

I love bell peppers - stuffed, raw, made into a sauce. They're really versatile. Here are some really great ideas to use bell peppers. I have made something similar to the Pasta with Roasted Red Pepper Tomato Sauce. It goes great with pasta and Italian sausage. Roasted red bell peppers also make a great dipping sauce for fried mozzarella, instead of the classic marinara sauce.



7 Healthy Recipes Using Fresh Bell Peppers:



'via Blog this'

Busy Crazy Weekend!

• This weekend was crazy! When we weren't going to the farmer's market or headed to the butcher or stopping by Whole Foods to get more supplies, the kitchen was in constant full swing.

It started with my wife making some zucchini and carrot muffins and then some cinnamon rolls. Read all about it over at Avante-Garde Living.
I made some chicken stock and tomato sauce.

Tomato Sauce:

• 3 lbs of Roma Tomatoes
• 1 Bushel of Celery - Chopped
• 1 Bunch of Fresh Parsley - Chopped
• 1 Bunch of Fresh Oregano - Chopped
• 4 Onions - Diced
• 8 Garlic Cloves - Minced
• 12 - 15 Tbsp of Sugar
• 1 Bottle of Red Wine
• Salt
• Pepper
• Red Pepper Flakes

Start out by boiling a large pot of water. Add the whole tomatoes. Boil for a few minutes, just until the skin begins to separate. Transfer the tomatoes to an ice bath to stop the cooking process. Peel off the skin and squeeze out the seeds

In a pan, saute the onions and garlic until translucent.

Combine tomatoes with onions and garlic in a heavy bottom stock pot. Add the wine, sugar, parsley, oregano, red pepper flakes, and salt and pepper to taste. Simmer over low heat for 3 to 4 hours. If a heat difuser is available, it is strongly to avoid burning the tomatoes.

Once all of the ingredients have cooked together for a few hours, run the mixture through a food processor or blender. An immersion blender is the ideal tool for this job, if one is available. Once blended to the desired consistency, continue to simmer for another hour.


Chicken Stock:

• 1 4 lb Fryer Chicken
• 4 Onions
• 4 Carrots
• 1 Head of Garlic
• 1 Bunch of Celery
• 1 Turnip
• 1 Bunch of Parsley
• 3 Bay Leaves
• Peppercorns
• Salt

Cut all of the vegetables into quarters. Place the chicken into a large, heavy bottom stock pot and add all of the vegetables. Add parsley, bay leaves, peppercorns and salt. Add enough water water to cover, about 4 quarts. Cover and boil for 2 to 3 hours. Strain water in to another pot and discard solid ingredients.