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Marcel Scioville

To Your Taste - Food Blog

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Bacon and Corn Jalapeno Poppers - [Recipes We Like]

Jalapeno-poppers-recipe-3

Prep time: 30 minutes
Total time: 1 hour
Yields: approximately 24 poppers

For the filling:
12 large jalapeño peppers
8 ounces cream cheese or neufchatel cheese, at room temperature
4 ounces (1 packed cup) sharp cheddar OR pepper jack cheese, grated
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 cup corn kernels, fresh or frozen (thawed if frozen)
4 slices thick cut bacon, cooked and crumbled (optional)

For breading:
1 cup all-purpose flour
1 teaspoon kosher salt
Freshly ground black pepper
2 – 3 eggs, lightly beaten
2 cups dried breadcrumbs or panko

 

For the full post, read here - Bacon and Corn Jalapeno Poppers Prep

Chile Fresca - [Recipes We Like]

Chilefresca


Great Recipe for a Summer or Chilly Fall Day:


INGREDIENTS:

  • Ground chile de arbol
  • Salt
  • 6 thin slices Cucumber
  • 6 thin slices Red bell pepper
  • .75 oz Fresh lemon juice
  • 2 oz Herradura Reposado Tequila
  • .75 oz Agave nectar
  • 3 dashes Angostura Bitters
  • Gosling’s Ginger Beer
Garnish: Cucumber and red bell pepper slices Glass: Collins

 

PREPARATION:

Combine equal parts of chile de arbol and salt on a saucer and use to coat the rim of a Collins glass. Fill with ice and set aside. In a shaker, muddle the cucumber, bell pepper and lemon juice. Add the tequila, agave nectar and bitters, and fill with ice. Shake, and strain into the prepared glass. Top with ginger beer and garnish with slices of cucumber and red bell pepper.

Salt-and-Pepper Rib Eye - [Recipes We Like]

Salt-and-pepper-rib-eye-h

Ingredients

  • 1 1 1/2"-2" bone-in rib eye (about 2 pounds)
  • 2 teaspoon kosher salt, divided
  • 1 teaspoon coarsely ground black pepper
  • Coarse sea salt

Preparation

  • Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 tsp. salt pers side. Chill uncovered for up to 3 hours. Remove steak from refrigerator 1 hour before grilling and let come to room temperature. Pat dry with paper towels. Season again with 1/2 tsp. salt; press in 1/2 tsp. pepper per side so pieces adhere.
  • Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Sear steak over direct heat, flipping once, until nicely charred, 3-4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill.) Move steak to indirect heat and continue grilling, flipping once, 3-4 minutes per side. Using tongs, lift steak and sear both edges (the bone side and the fat-cap side) for 1-2 minutes per side to render out some of the fat. Grill steak to desired temperature, 14-18 minutes total or until an instant-read thermometer registers 120° for rare (steak will carry over to 125°, or medium-rare, as it rests).
  • Transfer steak to a carving board; let rest for 10 minutes. Slice across the grain, season with coarse sea salt, and serve.

Peanut Butter Honeycomb Pie - [Recipes We Like]

Peanut-butter-honeycomb-pie-484
With over two sticks of butter--not to mention all that creamy peanut butter--inside of it, and a Bill Nye-worthy concoction on top, our Peanut Butter Honeycomb Pie is a sinfully decadent attention junkie.
Read the full post - Peanut Butter Honeycomb Pie


INGREDIENTS:

Crust

  • 9 graham crackers, coarsley crushed
  • 1/4 cup (packed) light brown sugar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly grated nutmeg
  • 6 tablespoons (3/4 stick) butter, melted

Filling

  • 8 large egg yolks
  • 12 tablespoons sugar, divided
  • 1 1/2 cups whole milk
  • 1 vanilla bean, split lengthwise
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon kosher salt

Topping

  • 2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
  • 2 1/2 tablespoons unsalted butter
  • Honeycomb (click for recipe)
  • 1/4 cup roasted, salted peanuts


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Top 10 Detoxifying Foods - [ Food Info]

Beets

Beetroot
You can't beat beets! Beets are full of vitamins B3, B6, C and beta-carotene. They're also a valuable source of iron, magnesium, zinc and calcium -- all necessary to promote optimal detoxification and elimination. Beets also support good gallbladder and liver health -- organs that are paramount for breaking down and removing toxins. The high amount of fibre in beetroot improves digestion and helps eliminate bodily waste.

Sea Vegetables

Often known as seaweeds, these amazing foods house powerful antioxidants that help to alkalize the blood and strengthen the digestive tract. The algin in seaweeds absorb toxins from the digestive tract in much the same way a water softener removes the hardness from tap water. Sea vegetables offer the broadest range of minerals of any food, containing virtually all the minerals found in the ocean -- the same minerals that are found in human blood. Dulse is my personal fave.

Dandelions
Dandelions are considered a powerhouse food full of nutrients that are essential for anyone regularly eating the "Standard American Diet" (SAD). They're a rich source of minerals and provide a variety of phytonutrients. They're super antioxidants that support cleansing of the digestive tract and offer great liver support. Try adding dandelion leaves to your salad.

Broccoli Sprouts
Broccoli is part of the powerhouse brassica family of vegetables. Broccoli contains important phytochemicals that are released when they're chopped, chewed, fermented, cooked or digested. The substances are released then break down into sulphorophanes, indole-3-carbinol and D-glucarate, which all have a specific effect on detoxification. Broccoli sprouts can actually provide more benefit than regular broccoli as they contain 20 times more sulfurophane. Add these to your salads and get creative with them in your meals.

 

Read the Full Post Here - 10 Detox Foods

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