fyfatfood:

Strawberry Pancake (by bonkhz)

ilivetoeat-:

Creme Brulee

ilivetoeat-:

Blueberry Sauce

fattiesdelight:

Grill Roasted Rosemary Potatoes

(via fattiesdelight)

thecol0rsofmyrainb0w:

Recipe: Chocolate Mousse Stuffed Strawberries.

(via pictures0fprettythings-deactiva)

yogi-health:

Fresh Tomato & Chicken Pizza (4 servings)

Ingredients:

• Nonstick cooking spray 
• 1 tablespoon cornmeal 
• 1 10-ounce package refrigerated pizza dough 
• 3 medium plum tomatoes, thinly sliced 
• 4 ounces cooked chicken, cut into 1-inch cubes 
• 3 tablespoons snipped fresh basil 
• 1/4 teaspoon coarsely ground pepper 
• 1 cup shredded reduced-fat mozzarella cheese

Directions:

1. Coat a 12-inch pizza pan with cooking spray; sprinkle with cornmeal. Press refrigerated dough into pan, building up edges.
2. Arrange tomato slices and chicken on dough. Add basil and pepper, and top with mozzarella.
3. Bake in a 425-degree F. oven for 13 to 18 minutes, or until cheese is bubbly.

Nutrition facts per serving (1/4 of pizza): 281 calories, 20g protein, 31g carbohydrate, 8g fat (3g saturated), 2g fiber

Healthy cooking tips:

Shake the Salt: Subbing tomatoes for store-bought sauce reduces sodium and belly bloat. Plus, packing your pie with produce ups the filling factor.

Choose Chicken: Swap out greasy pepperoni for grilled chicken. “Season it with oregano and basil,” says chef Juan-Carlos Cruz, author of The Juan-Carlos Cruz Calorie Countdown Cookbook.

Make the Cut: To chop basil, stack the leaves in a neat pile and roll lengthwise, like a cigar. Use shears to slice across the bundle.

Say Cheese: Low-fat cheese melts better than fat-free. Before baking the pie, mist with cooking spray. “A bit of oil helps the cheese melt,” says Cruz.

grayskymorning:

by seven spoons • tara

LOVE a good bagel…. damn I’m hungry

mydeliciousrecipe:

HOW TO MAKE AN EGG SHAPED LOVE

just cuz its awesome… sorry for lack of porny-ness ;)

(Source: zero1infinity)

thechefguysrecipes:

Pepper and Jack Beer Bread

Ingredients

13 1/2 ounces (about 2 3/4 cups) all purpose flour

1 tablespoon baking powder

1 1/2 teaspoons salt

3 ounces Monterrey Jack (or similar) cheese, cubed

3 fire roasted peppers, seeded and diced (about 1/4 cup)

2 tablespoons honey

4 tablespoons unsalted butter

12 ounces beer

Check out the recipe here. 

sporkme:

Red Wine Braised Lamb Shanks with Eggplant, Mushrooms and Tomatoes

Believe it or not, this is an easy weeknight dinner.  You can replace the veggies for what you have on hand, and make the whole thing in one pot if you have a cast iron pot that’s safe on the stove.

Ingredients:

• 2 lamb shanks
• 2 cloves garlic, diced
• 1 onion, sliced
• 1 medium eggplant, cut in cubes
• 2 large handfuls of mushrooms
• 1 small can of whole tomatoes
• 1 cup red wine
• 1/4 cup chopped herbs (sage, thyme, or rosemary)
• A couple tablespoons olive oil, salt and pepper

Pre-heat oven to 200C / 375F.  On the stove, brown the lamb shanks (season with salt and pepper) in the oil and garlic.  Add the herbs for the last minute, then add the wine and scrape up any brown bits from the pan.  Toss the rest in, smashing the tomatoes a bit, season with more salt and pepper, and stir so the wine and stock has at least touched everything (don’t worry about it covering it, when it cooks down it will be submerged).   Cover, and put in the oven for an hour, turning the shanks and mixing up the veggies halfway through.  Uncover for the last 10 minutes.

(Source: fuckyeahdeliciousness, via nasai)

Doesn’t this make you want to start licking the screen? #foodporn all the way

(Source: killeh, via nasai)

Omg where is this recipe?? That looks really good right now