This fiery North African chili pepper paste is a popular condiment in Maghrebian cuisine. Its extreme versatility makes it a wonderful cooking ingredient, as it can be used in rubs, stews, soups, couscous, topping, etc. Spice-wise, it probably packs a similar bite to Sriracha, although you have to use it much more sparingly because it’s quite dense.
Good food, good friends and good times makes a good life.
Ella is content creator for multiple consumer lifestyle products representing companies across the United States. Based in Texas, Ella reviews and creates individual pitches or press releases that relate to Fashion, Travel, Food, Drinks, Cuisine, Hotel, Resorts and Spas.
When someone is pitching a product, I like for them to be direct/clear in what they are looking for and/or what they are offering.” Our advice for PR professionals is to do your homework; a tailored pitch that addresses your name and demonstrates you have looked at the sites or social channels that will catch our attention.
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Scotch eggs are a popular English pub food that consists of a boiled egg wrapped in sausage meat that’s breaded and fried. Contrary to popular belief, it is not a dish of Scottish origin, but English.
Pickles are one of the classic condiments you think about when it comes to a BBQ. However, few people are aware of what they do to your body.
Pickles are often placed on hamburgers and hot dogs. They’ve even been found to be an odd pregnancy craving for some women.
Most simply, pickles are eaten as a standalone snack. No matter how you consume them, if you love pickles, then you will be happy to know that they can help improve your mental and physical health.
There was a study done that examined how pickles and other fermented foods affect the mind. The researchers found that pickles and other fermented foods can reduce anxiety symptoms.
Pickles also have probiotics. That is why they can help improve your digestive health. Researchers have concluded that a healthier digestive system can lead to a healthier mind. This in turn can reduce anxiety-fueled thoughts.
Additionally, the probiotics in pickles can strengthen your immune system. This can make it easier for you to fight off illnesses.
If you are worried about an upcoming event, then having a pickle may help put your mind at ease. In fact, some researchers believe that eating a fermented food while you are nervous might be the equivalent to popping a Valium.
Not only are pickles healthy for you, but they are delicious. That is why there is no need for you to deprive yourself of pickles if you love this food.
Have I ever told you guys about Italian night at our favorite restaurant in Dallas, Texas? Long story short, we visit an Italian restaurant every Thursday. We’d go on the regular because it meant I didn’t have to cook dinner. We each got to order whatever we wanted, and someone else did the dishes. It was basically my favorite night of the week and every single week I’d order the exact same thing… angel hair pasta with tons of olive oil, heaps of sautéed garlic and parmesan cheese. That’s it. I LOVED garlic and angel hair and anything else that came with it. It was my go-to for years!
The Turkey Meatballs with Angel Hair are a tribute to the days spent On Greenville Ave, in Dallas, Texas, but with the addition of these lightened up turkey meatballs that you’ll soon be obsessed with. Promise!
And word to the wise – this recipe calls for ground turkey meat – I usually buy the dark meat because it packs WAY more flavor… but truth be told, you can use any ground turkey meat you prefer. Or ground chicken. Choose your own adventure.
For the meatballs
1 pound 85% ground dark meat turkey
2 cloves garlic, finely chopped
1 shallot, finely diced
1/4 cup chives, finely chopped
1/4 cup shredded parmesan
1/4 cup finely diced sun dried tomatoes packed in olive oil
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
¼ cup olive oil
For the pasta
1 lb angel hair
4 tablespoons olive oil
2 pints cherry tomatoes, halved
4 cloves garlic, roughly chopped
Kosher salt and freshly cracked black pepper
Transfer the ground turkey to a large bowl, and add in garlic, shallots, chives, parmesan, sun dried tomatoes, red pepper flakes, salt and freshly cracked black pepper. Using your hands, incorporate everything together. Make sure everything is evenly incorporated without over mixing the ground turkey.
Form the mixture into small meatballs, just smaller than a golf ball.
Heat the olive oil in a large heavy bottom skillet over medium high heat. Once the oil is hot, add half of the meatballs and sauté for 3-4 minutes, turning every so often to brown the outside and then continue cooking through for about 6 minutes more. Once the meatballs are cooked, remove them from the oil and repeat the process with the remaining meatballs.
In a large skillet, heat the 4 tablespoons of olive oil over medium high heat. Add the cherry tomatoes and saute until they start to fall apart. Add the chopped garlic and season with salt and pepper.
Cook the pasta according to the package directions. Drain and combine all the elements into a summer meatball pasta
Homemade soft pretzel dough that is embellished with a bit of Parmesan and Italian Seasoning that then gets wrapped around a hot dog and baked until it’s golden brown – AND THEN dunked in ketchup and or marinara sauce is the best movie night meal ever invented.
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
2 tablespoons Italian Seasoning
½ cup grated parmesan cheese
Vegetable oil, for pan
10 cups water
10 hot dogs
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour, butter, Italian seasoning and parmesan and, using the dough hook attachment, mix on low speed until well combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Meanwhile, bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 10 equal pieces. Roll into ropes, and then roll the rope around an entire hot dog, making sure to secure the ends.
Place onto 2 sil-pat lined sheet pans.
Place the pretzeldogs into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes.
Transfer to a cooling rack for at least 5 minutes before serving
Somewhere in the world a girl named Juana is making some of the best guacamole in the world. She prepares it for club goers in little disposable cups, Juana’s guacamole is loaded with all sorts of ingredients and freshly fried chips that you can take on the plane and then make whoever is sitting next to you extremely jealous! I love it so much I bought the inspiration home and made my own loaded guacamole that is filled with bacon, pepitas, cotija, roasted peppers and sun dried tomatoes. It’s absolutely perfection.
4 ripe Hass avocados
1/3 cup finely chopped red onion
3 tablespoons freshly chopped chives
1/2 lemon, juiced
1/2 lime, juiced
2 teaspoons finely chopped jalapeño
Kosher salt and freshly cracked black pepper to taste
2-3 strips of bacon, crumbled
1 jalapeno, roasted and chopped
2 tablespoons pepitas, toasted
2 sun dried tomatoes, finely chopped
2 tablespoons cotija, crumbled
Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a bowl.