It’s that yummy special time of the year. All kinds of preparations being done for tomorrow. Apple pie baking, turkey prep and so much more! This is my cinnamon and spice apple pie just out of the oven. Working on another special one.
I'm surprised the chicken was just plain baked chicken for this recipe? This was so good though, wow! Wood-Fired BBQ Chicken Pizza
with caramelized onions and ranch drizzle #hookedonhomechef#realhomechef#homechef
Is it possible to make a last minute pumpkin pie? Answer: Hell yeah! My tips are below
1. Grab my recipe (link in bio)
2. You can buy a premade crust!
3. OR make my crust in a blender, bake it today for 45 mins, wrap it & let it sit until tomorrow
4. Dump filling ingredients in a bowl at super speed & whisk (this step takes FIVE MINUTES)
5. Pour into pie crust.
6. Throw it in the oven
It’s seriously that easy and you’ll be the dessert queen of #thanksgiving
Holiday weeks are particularly hard for me. I get so PUMPED to have a little change in my schedule. But the truth is, I don't always keep my head on straight as I'm jumping for joy over a little holiday spirit. Today's breakfast was replaced with packing so lunch is coming early (also since I'm traveling early afternoon.) BUT, if you ask me, this #21dayfix stir fry has eggs in it, so i think it could totally count as breakfast 💁🏼.
Tonight we eat pigshead.
I know shoking but here is the RECIPE.
A whole pig head;5 or 6 garlic cloves;Optionally, some vegetables cut in large cubes to flavor the stock (carrots, leeks, onions and celery are all good options);2 bay leaves;Salt and pepper to taste (optional). Preparation
Place the whole head in a large pot and cover with cold water.Add the aromatic vegetables, crushed garlic cloves, salt and pepper and bay leaves. Since the stock will be part of the final dish, it’s important to give it some taste with either aromatic vegetables or spices or both.Slowly bring to a boil then reduce to a simmer and let simmer until the meat is fork tender (about 3 hours).Remove the head from the water, wait until the meat can be picked without burning yourself and then pick the meat in small pieces and place in a shallow contained.Put the skull back in the hot water and simmer for another 6 to 24 hours. The longer you let it go, the more will be extracted from the bones and the more gelatinous it will get when cooled.Once the stock is done, pour some over the cooked pork meat, just enough to cover.Place the container in the refrigerator and let it cool.
Not my best works today but the house smells divine... 💗I Guess I didn’t have enough alcohol to drink while baking, but the lemon-coconut ones are very interesting and I think the best of the lot. Need to work on the rose water Madeleines - both are first time try outs.
#casa_manini#testkitchen#forthemillennials and #notsomillennials#madeleine
Ghost Pepper gourmet salt - now that will totally spunk up your favorite dish! 🌶🌶🌶 This is one of my new favorites from the Hamptons Salt Flavor Seeker Collection, which is the perfect gourmet salt starter set. The set includes five delicious artisan @hamptonssalt sea salts – Black Truffle, Garlic, Ghost Pepper, Smoked Hickory and Rosemary. The all-natural salts allow you to infuse new flavors of joy into mealtime and make the perfect holiday gift for your foodie friends!