Anna Kristina's profile on Foodily http://www.foodily.com/u/AnnaKristinaOlat en Herb-basted Chicken Breast http://foodily.com/r/vmyeh6g9N-herb-basted-chicken-breast-by-cook-taste-eat Mon, 2 Feb 2015 02:54:29 UTC Cook Taste Eat ]]>
Herb-basted Chicken Breast from Cook Taste Eat
  • 4 Airline (French-cut) chicken breasts, skin-on, air-dried
  • Salt
  • Freshly ground black pepper
  • Grapeseed or canola oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon fennel pollen or fennel seeds
  • 2 garlic cloves, peeled
  • 2 sprigs thyme

Read recipe preparation at Cook Taste Eat
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Tuscan Halibut With Grilled Peppers And Olives http://foodily.com/r/vcaXxHFNQX-tuscan-halibut-with-grilled-peppers-and-olives-by-lindsay-olives Mon, 2 Feb 2015 02:54:29 UTC Lindsay Olives ]]>
Tuscan Halibut With Grilled Peppers And Olives from Lindsay Olives
  • 4 (6 to 7 oz.) halibut fish fillets
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon Kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 red bell peppers, cut lengthwise into 6 thick strips
  • 2 yellow bell peppers, cut lengthwise into 6 thick strips
  • 1 cup quartered Lindsay® Pimiento Stuffed Spanish Manzanilla Olives

Read recipe preparation at Lindsay Olives
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Chocolate Glazed Doughnuts http://foodily.com/r/cyzj1movF-chocolate-glazed-doughnuts-by-joy-the-baker Mon, 2 Feb 2015 02:54:29 UTC Joy The Baker ]]>
Chocolate Glazed Doughnuts from Joy The Baker
  • 1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
  • 2 tablespoons warm water (105–115°F)
  • 3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
  • 1 cup whole milk at room temperature
  • 1/2 stick (1/4 cup) unsalted butter, softened
  • 3 large egg yolks
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cinnamon
  • About 10 cups vegetable oil for deep frying
  • 1/2 cup unsalted butter
  • 1/4 cup whole milk, warmed
  • 1 tablespoon light corn syrup
  • 2 teaspoons vanilla extract
  • 4 ounces bittersweet chocolate, chopped
  • 2 cups confectioners’ sugar, sifted

Read recipe preparation at Joy The Baker
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Pesto Quinoa Salad http://foodily.com/r/4NWtFRJXr-pesto-quinoa-salad-by-greatist Mon, 2 Feb 2015 02:54:29 UTC Greatist ]]>
Pesto Quinoa Salad from Greatist
  • 1/2 cup uncooked quinoa
  • 1 cup low sodium vegetable stock (or water!)
  • 7 thin stalks asparagus, sliced diagonally into bite-sized pieces
  • 1/4 cup diced red onion
  • 1/2 cup diced sweet bell peppers (any color)
  • 1/2 cup halved cherry tomatoes
  • 5 artichoke hearts, rinsed, drained, and halved (or quartered if larger)
  • 1 tablespoon chopped parsley (plus additional to garnish, if desired)
  • 1 1/2 cups cooked chickpeas, rinsed and drained
  • 1 teaspoon pesto
  • 1 tablespoon balsamic vinegar
  • Sea salt and black pepper, to taste

Read recipe preparation at Greatist
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Skinny San Francisco Cioppino http://foodily.com/r/aRJ9idnxm-skinny-san-francisco-cioppino-by-the-skinny Mon, 2 Feb 2015 02:54:29 UTC The Skinny ]]>
Skinny San Francisco Cioppino from The Skinny
  • 2 yellow onions, chopped
  • 2 large bell peppers (red, green or both), chopped
  • 3-4 stalks of celery, including leaves
  • 2 fennel bulbs, cored and chopped or sliced
  • 2 T garlic, chopped
  • 2 T dried oregano
  • 1 T dried red pepper flakes
  • 1 pound brown button mushrooms, sliced
  • A bundle of fresh thyme and parsley, tied with twine (If you don’t have fresh thyme, you can substitute 1 teaspoon of dried thyme. But don’t bother with dried parsley, it has no real flavor.)
  • 1/2 c extra dry vermouth (You can use white wine, but vermouth is better.)
  • 1 28 ounce can crushed tomatoes with basil
  • 1 28 ounce can diced tomatoes with juice (For a little more depth of flavor, try the fire roasted variety.)
  • 6 cups good quality seafood broth OR substitute 6 cups chicken broth mixed with
  • 2 t of anchovy paste
  • 2-3 pounds fresh seafood, a mix of boneless white fish filets and shellfish works best (Here I’ve used 2 pounds of cod filets, a 1/2 pound of raw, peeled, whole shrimp and a 1/2 pound of calamari (squid) cut into rings…but I’ve also used halibut, haddock
  • 1 10-ounce can of whole baby clams with juice
  • 1/2 c fresh basil, chopped
  • 1/2 c fresh parsley, chopped
  • 1/4 c feathery fennel fronds, chopped (optional)

Read recipe preparation at The Skinny
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