(Source: lovefashionownstyle, via sherrxoxo)

(Source: your--killing--me--smalls, via kauai-jskalei808)

adventurousdreamer:

People won’t reblog because they don’t want their blogs to look as ugly as their hearts.

oh my gosh, there is just too much suffering out there.

(via jeenvy)

(Source: intoxicatedcats, via jeenvy)

darkchef:

Homemade Manicotti

Serves four

For the Pasta

1 large egg

1 cup flour

1/4 teaspoon salt

3/4 cups whole milk, plus more as needed to thin the batter

Canola oil to lightly grease pan

For the Filling

16 ounces fresh ricotta cheese (homemade recipe below)

1 large egg, lightly beaten

1 teaspoon fresh chopped parsley, plus more for garnish

1/4 cup freshly grated Parmesan cheese

Salt and freshly ground pepper, to taste

To Assemble

2 cups marinara sauce

1/4 cup grated parmesan cheese

Creamy Homemade Ricotta

4 cups whole milk

1 cup heavy cream

3/4 cups buttermilk

1/2 teaspoon salt

Cooking Instructions

1. Add the pasta ingredients to the bowl of a blender. Blend, adding more milk one teaspoon at a time, until batter is a thin, almost runny consistency. Heat a nonstick 8-inch skillet over medium-low heat. Brush pan lightly with oil, if needed (see note). Hold pan at an angle, and swirl pan as you pour in enough batter to coat bottom of skillet. Cook 30 to 45 seconds, flip and cook for 15 more seconds. And don’t forget, the first one or two might end up being sacrificial until you get the hang of swirling the pan.Transfer to a flat dish or tray. Repeat with remaining batter. You should have 8 to 10 “shells” by the end. Note: I decided to buy a skillet exclusively for making manicotti and crepes, so it wipes clean with a cloth to preserve the coating, eliminating the need to grease the pan.

2. Preheat oven to 350ºF. Spread ½ cup of marinara sauce into the bottom of a 9-inch by 13-inch casserole dish. Combine all the filling ingredients in a medium bowl (see ricotta recipe below if making from scratch); mix well. Lay pasta crepes on a flat surface and spoon an event amount of filling in a long strip down the center of each one. Roll crepes closed, and place seam-side down into the casserole dish. Evenly pour remaining sauce over filled crepes. Sprinkle remaining grated cheese over top and bake 20 minutes, until golden and bubbly. Garnish with fresh chopped parsley and serve immediately.

3. TO MAKE THE RICOTTA: Add ingredients to a 4-quart pot. Bring to a gentle boil over medium heat. Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.

4. Once curds begin to separate from the whey (liquid temperature will be between 175º and 200º), remove from heat. Gently spoon or ladle the curds into the cheesecloth-lined strainer. You may need to gently gather the cheesecloth at the top to help the curds drain.

5. Let curds sit in cheesecloth to drain liquid 15 to 30 minutes, depending on how creamy you’d like your ricotta. Store in refrigerator up to two days.

darkchef:

Absurdly Addictive Asparagus

Serves 4

4 ounces pancetta, cut into 3/8 inch to 1/4 dice

1 tablespoon butter

1 pound asparagus, woody ends trimmed and sliced into two inch pieces on the bias

1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)

2 cloves garlic, minced

Zest of one lemon

1 teaspoon orange zest

2 tablespoons toasted pine nuts

1-2 tablespoon Italian parsley, chopped

Salt and freshly ground pepper to taste

1. In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.

2. Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.

3. Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.

darkchef:

Poached Egg on Toast with Chipotle Mayonnaise, Bacon and Avocado

Open faced bacon, avocado and poached egg sandwich with creamy chipotle lime mayonnaise.

 Ingredients

• 4 eggs
• 4 slices bread, lightly toasted (I used multigrain)
• 1/4 cup chipotle lime mayo (see below)
• 2 avocados, sliced
• 8 slices bacon, cooked

Directions

1. Bring a large pot of water to a boil and reduce the heat to medium.
2. Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.
3. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
4. Repeat for the remaining 2 eggs.
5. Assemble sandwiches and enjoy.

Chipotle Lime Mayo

Spicy hot and smoky chipotle peppers mixed with creamy mayo and a hint of lime.

Servings: makes 1/2 cup

Ingredients

• 1/2 cup mayonnaise
• 1 chipotle chili in adobo sauce or to taste, chopped
• 1 teaspoon adobo sauce
• 1/2 lime, juice

Directions

1. Mix everything.

rayna-noelani:

autumstar:

This baby is 12 weeks old from conception. The government legalizes aborting babies of this size… Makes me sick. Everyone should have a chance at life & no one has the right to take that away from someone besides God. We Are Their Voice. REBLOG if you are against abortion.

:(

(via jeenvy)

darkchef:

Red Curry, Coconut, Garlic, and Ginger Infused Steamed Clams

Ingredients

• 2 tablespoons butter
• 3 cloves fresh garlic, minced
• 1 tablespoon minced fresh ginger
• 3 teaspoons red curry paste
• 2 teaspoons fish sauce
• 1 cup chicken broth
• 1 cup coconut milk
• 2 pounds of clams (Littlenecks or Manilla), rinsed and cleaned
• 3 tablespoons fresh cilantro, chopped
• optional 1 small lime cut into wedges

Cooking Instructions

1. Melt the butter in a medium pot over medium heat.
2. Add the garlic and ginger. Cook for 2-3 minutes until garlic is fragrant but not burned.
3. Add the red curry paste and the fish sauce.
4. Stir the paste until it has thinned out with the butter.
5. Pour the chicken broth and coconut milk into the pot. Stir the broth mixture for a couple seconds until well mixed.
6. Add the clams and cook covered for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed.
7. Add the parsley and give the pot a quick stir. Transfer clams and broth to a large serving bowl and squeeze a tablespoon of fresh lime juice over the dish.
8. Serve additional lime wedges on the site.Enjoy!