my food reblogs

queennubian:

lickypickystickyme:

Creamy Margarita Popsicles

Ingredients
• 1¼ cup fresh lime juice (about 8 limes), plus 4 limes for stabilizing the popsicle sticks
• 1 (14oz) can of sweetened condensed milk
• 1 cup water
• ¼ cup tequila
• 2 tablespoons orange juice (optional)
• Kosher salt or margarita salt

You will also need:
• 12 (3oz)  cups
• Small popsicle sticks or craft spoons
• A pitcher or large cocktail shaker

Directions
1. In a pitcher or large cocktail shaker, combine the lime juice, sweetened condensed milk, water, tequila, and orange juice. It is important to combine the ingredients in a container that has a spout because it will make it much easier to pour the mix into cups.

2. Line out the cups on a baking sheet. Fill each  cup 90% of the way with the tequila mixture.

3. Slice the limes into ¼ inch thick rounds. Push a craft spoon through the center of each lime round, so that half of the stick pokes out from each side. Top the mixture with the lime sticks. Make sure the lime is resting directly on top of the tequila mixture.

4. Freeze for at least 6 hours, or overnight. When ready to remove the popsicles from the cups, simply snip a small cut in the rim of each cup and peel them away from the popsicle. Place the popsicles onto a dish with crushed ice to keep them from melting too quickly, Sprinkle the tops generously with  salt, and serve.

the precious!!!!!

(via ethiopienne)

beautifulpicturesofhealthyfood:

Baked spring vegetables - cherry tomatoes, carrots and potatoes…RECIPE

(via fucking-rachel-tice-just)

thugkitchen:

You can’t have a legit BBQ without a badass potato salad. But don’t be a dick and buy that nasty shit at the store. Make this instead; it is cheap as fuck and super easy. You can even leave it in the sun for a minute and it won’t get all gross like that potatomayo nonsense they try to pass off as a salad. People don’t deserve that basic, bland shit.

 

FRESH HERB POTATO SALAD

1 1/2 pounds of small red or Yukon gold potatoes

1 teaspoon Dijon mustard

3 tablespoons white wine vinegar

2 tablespoons lemon juice (about 1 lemons)

¼ cup extra virgin olive oil

2 cloves of garlic

1/3 cup shredded carrot (I used 1 normal-sized carrot. Don’t try to grate baby carrots; you will fuck your hand up)

¼ cup of chopped chives (you can use green onions to save some cash)

¼ cup chopped dill

salt and pepper

 

Cut your potatoes in half or until they are in pieces that you can actually put in your mouth. Nobody should need a knife to eat potato salad, that shit is fucked. Boil some water in a medium pot, add a pinch of salt, and the potatoes. Boil them until you can easily stab a fork through one, like 10-15 minutes depending on the size of your potatoes. If you cook them too long they start falling apart and your salad will be a fucking mess. Set a timer if your ass is easily distracted.

While the potatoes cook, cut up the garlic into a bunch of tiny pieces. Mix together the mustard, vinegar, lemon juice, oil, and garlic in a small glass. Drain the potatoes and put them in a large bowl. Add the dressing and toss it all together. Add the carrots, herbs, and a little salt and pepper and mix them in. Let the salad sit in the fridge for at least 30 minutes so that the potatoes can soak in all the flavor. If it looks dry after that then add a little more vinegar and olive oil and stir that bitch. Make this shit the day before you go somewhere and keep it in the fridge. Nobody will know the fucking difference.

Serves 4 as a side

(via kungfud)

eat-pure:

findvegan:

Red Lentil Cauliflower Burger w/ Chipotle Mayo.

http://www.veganricha.com/2013/03/red-lentil-cauliflower-burger-with.html

fuckyeah-sweetpotatoes:

Maple sweet potato cakes with curried greek yogurt

prettygirlfood:

Chive Mozzarella Meatballs in Tomato Sauce

prettygirlfood:

BBQ Beer Pulled Pork Tacos with Crispy Onion Straws & Mango Salsa

Serves 4-6

ingredients:

1 (3.5-pound) pork shoulder roast (mine was bone-in)
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces of beer
32 ounces of barbecue sauce + additional for drizzling
12 small flour or corn tortillas
4-6 ounces freshly grated cheddar cheese
1 batch of crispy onion straws

Mango Salsa
1 mango, peeled and chopped
1/4 red onion, finely diced
1/2 jalapeño, finely diced
1 bunch of cilantro, chopped
the juice of 1 lime
1/4 teaspoon salt
1/4 teaspoon pepper

directions:

Optional but yields the best result: heat a large skillet over medium-high heat and add about 1-2 tablespoons olive oil. Sear the pork on every side (about 2-3 minutes per side) until golden brown before adding to the crockpot.

Add pork to crockpot with onion powder, garlic powder, paprika, salt and pepper. Add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred pork with forks or kitchen tongs and add remaining barbecue sauce. Toss pork to coat and let sit for 10-15 minutes before serving to absorb everything. Remove bone (if bone-in) before serving.

I made the mango salsa about 2 hours before serving and the crispy onion straws about 1 hour before. To assemble tacos, place pork in the center of the tortilla and top with a drizzle of barbecue sauce if desired. Add on cheddar, then onion straws and then a big spoonful of mango salsa. Eat up!

Mango Salsa
Combine all ingredients in a large bowl and toss well to mix. Can be stored in the fridge for 2-3 days, is best when sits for a few hours so the flavors marry.

fuckyeah-sweetpotatoes:

Sweet potato and apple breakfast patties

healthyfrenchtouch:

Be healthy lovely ! :)

xx

(via beautifulpicturesofhealthyfood)