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CHOCOLATE PEANUT BUTTER BROWNIES WITH RASPBERRIES Make the peanut butter layer. Using your hand mixer, cream together the peanut butter, butter, powdered sugar, vanilla extra and salt in a medium bowl until smooth. Set aside. Make the brownie layer. In a saucepan over medium heat, melt the butter. Turn the heat down to low and whisk in about half of the chopped chocolate. EGGNOG DUTCH BABY PANCAKE WITH PEARS AND POMEGRANATE Add the eggs, eggnog, flour, sugar, vanilla extract, cinnamon, nutmeg and salt to your blender. Blend on high untilsmooth, about 30-60 seconds. Stop to scrape down the sides of the blender. Then add the grated pear and blend for about 10 seconds more, or just until thebatter is
FLOATING KITCHENRECIPESABOUTWORK WITH MEAPPETIZERS AND SNACKSBREADS AND MUFFINSBREAKFAST Seasonally inspired recipes from 42.79 N, 70.81 W JUNE, 2021 | FLOATING KITCHEN About. Welcome to Floating Kitchen! This creative space is where I share my passion for food and photography. I am inspired by real, seasonal ingredients. KIWI AND LIME CURD FOOLS WITH BLACKBERRIES Instructions. To make the lime curd, stir together the sugar, lime zest, lime juice and egg whites in a medium bowl. Set aside. Then in a saucepan over medium heat, melt the butter. Once the butter is melted, remove the saucepan from the heat and quickly whisk in the egg yolks. Then whisk in the sugar/lime mixture. MY FAVORITE GREEN SMOOTHIE Ingredients. 3 cups loosely packed spinach leaves. 1 peeled banana, frozen and cut into chunks. 4 dates, pitted and chopped. 1/2 cup Greek yogurt. 1/2 cup milk (any kind you prefer) 2 tablespoons fresh squeezed lemon juice. FRUIT SALAD WITH MAPLE DRESSING Disclosure: I recently had the opportunity to take a behind the scenes look at the New England maple syrup industry with Arnold Coombs (a seventh generation maple syrup guru!) and Coombs Family Farms.In today’s blog post, I’m sharing a little bit about what I learned on this trip, as well as a new (and easy!) recipe that features pure New England maple syrup. SOUS VIDE CRANBERRY-BBQ SALMON Instructions. Make the marinade. In a shallow bowl, stir together the cranberry sauce, BBQ sauce, olive oil, cranberry juice, lime juice and salt. Remove about 1 1/2 tablespoons and reserve it for later. Add the salmon fillets and turn to coat them on all sides in PISTACHIO AND DARK CHOCOLATE CHUNK ICE CREAM In the bowl of your food processor with the blade attachment, process the pistachio nuts until finely chopped. Add the cream cheese and pulse to combine and form a paste. Then with your food processor running, drizzle the heavy cream through the feed tube and process until everything is well combined. Set aside. Make the ice cream base. CHERRY-VANILLA INFUSED BOURBON Give the jar a gentle shake every couple days during this time. After about 2 weeks, strain the bourbon through a fine mesh strainer, collecting the liquid into a clean jar with a tight fitting lid. Or divide the bourbon into smaller jars for gift giving. Serve the Cherry-Vanilla Infused Bourbon on the rocks, or use it in cocktails asyou would
CHOCOLATE PEANUT BUTTER BROWNIES WITH RASPBERRIES Make the peanut butter layer. Using your hand mixer, cream together the peanut butter, butter, powdered sugar, vanilla extra and salt in a medium bowl until smooth. Set aside. Make the brownie layer. In a saucepan over medium heat, melt the butter. Turn the heat down to low and whisk in about half of the chopped chocolate. EGGNOG DUTCH BABY PANCAKE WITH PEARS AND POMEGRANATE Add the eggs, eggnog, flour, sugar, vanilla extract, cinnamon, nutmeg and salt to your blender. Blend on high untilsmooth, about 30-60 seconds. Stop to scrape down the sides of the blender. Then add the grated pear and blend for about 10 seconds more, or just until thebatter is
JUNE, 2021 | FLOATING KITCHEN About. Welcome to Floating Kitchen! This creative space is where I share my passion for food and photography. I am inspired by real, seasonal ingredients. HOW TO COOK THE PERFECT FILET MIGNON Cook the filets in your oven for 5-8 minutes, depending on your preferred level of doneness: 5-6 minutes for rare, 6-7 minutes for medium-rare or 7-8 minutes for medium. Carefully remove the sauté pan from your oven and transfer the filets to a clean plate. Tent themwith foil and let
PISTACHIO AND DARK CHOCOLATE CHUNK ICE CREAM In the bowl of your food processor with the blade attachment, process the pistachio nuts until finely chopped. Add the cream cheese and pulse to combine and form a paste. Then with your food processor running, drizzle the heavy cream through the feed tube and process until everything is well combined. Set aside. Make the ice cream base. EASY GRILLED GINGER-SOY LAMB CHOPS In a small bowl, combine the soy sauce, olive oil, brown sugar, ginger and garlic. Mix well. Then remove two tablespoons of the marinade to a clean bowl and set it aside for later. Lightly oil your grill racks. Place the lamb chops on the grill and cook for 2 minutes. Then flip the lamb chops and baste them generously with the marinade. THICK CUT PORK CHOPS WITH BLUEBERRY SALSA In a medium microwave-safe bowl, combine the blueberries, diced jalapeño, the remaining teaspoon of balsamic vinegar and the brown sugar. Microwave on high for 1 minute. Stir the salsa, using the back of your spoon to lightly mash some of the blueberries. Stir in the basil leaves. Serve the pork chops with the blueberry salsa and aspoonful of
CHERRY-RHUBARB PIE BARS Instructions. Pre-heat your oven to 375 degrees. Spray a 9 X 13-inch baking pan with non-stick cooking spray. Set aside. In your food processor with the blade attachment, pulse together the flour, finely ground pistachios, sugar, baking powder, salt and SUPER CRUNCHY FENNEL, APPLE AND CABBAGE SLAW Instructions. In a small bowl, stir together all the ingredients for the dressing until well combined. Add the sliced fennel, apple, celery and shredded red cabbage to a large bowl. Drizzle in the dressing, tossing to coat. Stir in the dried cherries, pepitas CHARRED PINEAPPLE SALAD Instructions. Pre-heat your grill to high. Drizzle the pineapple wedges on both sides with the honey and oil. Place the pineapple wedges directly on your pre-heated grill grates and cook them for 2-3 minutes per side, or until they are golden and charred in a few places. Remove and transfer them to PENNE PASTA WITH ROASTED RED PEPPER AND GOAT CHEESE SAUCE Add the pureed roasted red peppers, chicken stock and the balsamic vinegar. Simmer for about 5 minute, stirring occasionally. Add the goat cheese and stir until it’s melted into the sauce. Taste and add additional salt and pepper, if desired. Add the cooked pancetta and pasta to your skillet, tossing gently to coat the pasta with thesauce.
ROASTED CAULIFLOWER TACOS WITH CHIPOTLE CREAM Remove from the oven and set aside. Meanwhile, make the chipotle yogurt sauce. In your food processor with the blade attachment, combine all of the ingredients until smooth. Taste and adjust the seasonings as desired. Assemble the tacos. Fill each tortilla with a spoonful of sauce, the roasted cauliflower, avocado slices and radishslices.
FLOATING KITCHENRECIPESABOUTWORK WITH MEAPPETIZERS AND SNACKSBREADS AND MUFFINSBREAKFAST Seasonally inspired recipes from 42.79 N, 70.81 W JUNE, 2021 | FLOATING KITCHEN About. Welcome to Floating Kitchen! This creative space is where I share my passion for food and photography. I am inspired by real, seasonal ingredients. KIWI AND LIME CURD FOOLS WITH BLACKBERRIES Instructions. To make the lime curd, stir together the sugar, lime zest, lime juice and egg whites in a medium bowl. Set aside. Then in a saucepan over medium heat, melt the butter. Once the butter is melted, remove the saucepan from the heat and quickly whisk in the egg yolks. Then whisk in the sugar/lime mixture. MY FAVORITE GREEN SMOOTHIE Ingredients. 3 cups loosely packed spinach leaves. 1 peeled banana, frozen and cut into chunks. 4 dates, pitted and chopped. 1/2 cup Greek yogurt. 1/2 cup milk (any kind you prefer) 2 tablespoons fresh squeezed lemon juice. FRUIT SALAD WITH MAPLE DRESSING Disclosure: I recently had the opportunity to take a behind the scenes look at the New England maple syrup industry with Arnold Coombs (a seventh generation maple syrup guru!) and Coombs Family Farms.In today’s blog post, I’m sharing a little bit about what I learned on this trip, as well as a new (and easy!) recipe that features pure New England maple syrup. SOUS VIDE CRANBERRY-BBQ SALMON Instructions. Make the marinade. In a shallow bowl, stir together the cranberry sauce, BBQ sauce, olive oil, cranberry juice, lime juice and salt. Remove about 1 1/2 tablespoons and reserve it for later. Add the salmon fillets and turn to coat them on all sides in PISTACHIO AND DARK CHOCOLATE CHUNK ICE CREAM In the bowl of your food processor with the blade attachment, process the pistachio nuts until finely chopped. Add the cream cheese and pulse to combine and form a paste. Then with your food processor running, drizzle the heavy cream through the feed tube and process until everything is well combined. Set aside. Make the ice cream base. CHERRY-VANILLA INFUSED BOURBON Give the jar a gentle shake every couple days during this time. After about 2 weeks, strain the bourbon through a fine mesh strainer, collecting the liquid into a clean jar with a tight fitting lid. Or divide the bourbon into smaller jars for gift giving. Serve the Cherry-Vanilla Infused Bourbon on the rocks, or use it in cocktails asyou would
CHOCOLATE PEANUT BUTTER BROWNIES WITH RASPBERRIES Make the peanut butter layer. Using your hand mixer, cream together the peanut butter, butter, powdered sugar, vanilla extra and salt in a medium bowl until smooth. Set aside. Make the brownie layer. In a saucepan over medium heat, melt the butter. Turn the heat down to low and whisk in about half of the chopped chocolate. EGGNOG DUTCH BABY PANCAKE WITH PEARS AND POMEGRANATE Add the eggs, eggnog, flour, sugar, vanilla extract, cinnamon, nutmeg and salt to your blender. Blend on high untilsmooth, about 30-60 seconds. Stop to scrape down the sides of the blender. Then add the grated pear and blend for about 10 seconds more, or just until thebatter is
FLOATING KITCHENRECIPESABOUTWORK WITH MEAPPETIZERS AND SNACKSBREADS AND MUFFINSBREAKFAST Seasonally inspired recipes from 42.79 N, 70.81 W JUNE, 2021 | FLOATING KITCHEN About. Welcome to Floating Kitchen! This creative space is where I share my passion for food and photography. I am inspired by real, seasonal ingredients. KIWI AND LIME CURD FOOLS WITH BLACKBERRIES Instructions. To make the lime curd, stir together the sugar, lime zest, lime juice and egg whites in a medium bowl. Set aside. Then in a saucepan over medium heat, melt the butter. Once the butter is melted, remove the saucepan from the heat and quickly whisk in the egg yolks. Then whisk in the sugar/lime mixture. MY FAVORITE GREEN SMOOTHIE Ingredients. 3 cups loosely packed spinach leaves. 1 peeled banana, frozen and cut into chunks. 4 dates, pitted and chopped. 1/2 cup Greek yogurt. 1/2 cup milk (any kind you prefer) 2 tablespoons fresh squeezed lemon juice. FRUIT SALAD WITH MAPLE DRESSING Disclosure: I recently had the opportunity to take a behind the scenes look at the New England maple syrup industry with Arnold Coombs (a seventh generation maple syrup guru!) and Coombs Family Farms.In today’s blog post, I’m sharing a little bit about what I learned on this trip, as well as a new (and easy!) recipe that features pure New England maple syrup. SOUS VIDE CRANBERRY-BBQ SALMON Instructions. Make the marinade. In a shallow bowl, stir together the cranberry sauce, BBQ sauce, olive oil, cranberry juice, lime juice and salt. Remove about 1 1/2 tablespoons and reserve it for later. Add the salmon fillets and turn to coat them on all sides in PISTACHIO AND DARK CHOCOLATE CHUNK ICE CREAM In the bowl of your food processor with the blade attachment, process the pistachio nuts until finely chopped. Add the cream cheese and pulse to combine and form a paste. Then with your food processor running, drizzle the heavy cream through the feed tube and process until everything is well combined. Set aside. Make the ice cream base. CHERRY-VANILLA INFUSED BOURBON Give the jar a gentle shake every couple days during this time. After about 2 weeks, strain the bourbon through a fine mesh strainer, collecting the liquid into a clean jar with a tight fitting lid. Or divide the bourbon into smaller jars for gift giving. Serve the Cherry-Vanilla Infused Bourbon on the rocks, or use it in cocktails asyou would
CHOCOLATE PEANUT BUTTER BROWNIES WITH RASPBERRIES Make the peanut butter layer. Using your hand mixer, cream together the peanut butter, butter, powdered sugar, vanilla extra and salt in a medium bowl until smooth. Set aside. Make the brownie layer. In a saucepan over medium heat, melt the butter. Turn the heat down to low and whisk in about half of the chopped chocolate. EGGNOG DUTCH BABY PANCAKE WITH PEARS AND POMEGRANATE Add the eggs, eggnog, flour, sugar, vanilla extract, cinnamon, nutmeg and salt to your blender. Blend on high untilsmooth, about 30-60 seconds. Stop to scrape down the sides of the blender. Then add the grated pear and blend for about 10 seconds more, or just until thebatter is
JUNE, 2021 | FLOATING KITCHEN About. Welcome to Floating Kitchen! This creative space is where I share my passion for food and photography. I am inspired by real, seasonal ingredients. HOW TO COOK THE PERFECT FILET MIGNON Cook the filets in your oven for 5-8 minutes, depending on your preferred level of doneness: 5-6 minutes for rare, 6-7 minutes for medium-rare or 7-8 minutes for medium. Carefully remove the sauté pan from your oven and transfer the filets to a clean plate. Tent themwith foil and let
PISTACHIO AND DARK CHOCOLATE CHUNK ICE CREAM In the bowl of your food processor with the blade attachment, process the pistachio nuts until finely chopped. Add the cream cheese and pulse to combine and form a paste. Then with your food processor running, drizzle the heavy cream through the feed tube and process until everything is well combined. Set aside. Make the ice cream base. EASY GRILLED GINGER-SOY LAMB CHOPS In a small bowl, combine the soy sauce, olive oil, brown sugar, ginger and garlic. Mix well. Then remove two tablespoons of the marinade to a clean bowl and set it aside for later. Lightly oil your grill racks. Place the lamb chops on the grill and cook for 2 minutes. Then flip the lamb chops and baste them generously with the marinade. THICK CUT PORK CHOPS WITH BLUEBERRY SALSA In a medium microwave-safe bowl, combine the blueberries, diced jalapeño, the remaining teaspoon of balsamic vinegar and the brown sugar. Microwave on high for 1 minute. Stir the salsa, using the back of your spoon to lightly mash some of the blueberries. Stir in the basil leaves. Serve the pork chops with the blueberry salsa and aspoonful of
CHERRY-RHUBARB PIE BARS Instructions. Pre-heat your oven to 375 degrees. Spray a 9 X 13-inch baking pan with non-stick cooking spray. Set aside. In your food processor with the blade attachment, pulse together the flour, finely ground pistachios, sugar, baking powder, salt and SUPER CRUNCHY FENNEL, APPLE AND CABBAGE SLAW Instructions. In a small bowl, stir together all the ingredients for the dressing until well combined. Add the sliced fennel, apple, celery and shredded red cabbage to a large bowl. Drizzle in the dressing, tossing to coat. Stir in the dried cherries, pepitas CHARRED PINEAPPLE SALAD Instructions. Pre-heat your grill to high. Drizzle the pineapple wedges on both sides with the honey and oil. Place the pineapple wedges directly on your pre-heated grill grates and cook them for 2-3 minutes per side, or until they are golden and charred in a few places. Remove and transfer them to PENNE PASTA WITH ROASTED RED PEPPER AND GOAT CHEESE SAUCE Add the pureed roasted red peppers, chicken stock and the balsamic vinegar. Simmer for about 5 minute, stirring occasionally. Add the goat cheese and stir until it’s melted into the sauce. Taste and add additional salt and pepper, if desired. Add the cooked pancetta and pasta to your skillet, tossing gently to coat the pasta with thesauce.
ROASTED CAULIFLOWER TACOS WITH CHIPOTLE CREAM Remove from the oven and set aside. Meanwhile, make the chipotle yogurt sauce. In your food processor with the blade attachment, combine all of the ingredients until smooth. Taste and adjust the seasonings as desired. Assemble the tacos. Fill each tortilla with a spoonful of sauce, the roasted cauliflower, avocado slices and radishslices.
FLOATING KITCHENRECIPESABOUTWORK WITH MEAPPETIZERS AND SNACKSBREADS AND MUFFINSBREAKFAST Seasonally inspired recipes from 42.79 N, 70.81 W JUNE, 2021 | FLOATING KITCHEN About. Welcome to Floating Kitchen! This creative space is where I share my passion for food and photography. I am inspired by real, seasonal ingredients. KIWI AND LIME CURD FOOLS WITH BLACKBERRIES Instructions. To make the lime curd, stir together the sugar, lime zest, lime juice and egg whites in a medium bowl. Set aside. Then in a saucepan over medium heat, melt the butter. Once the butter is melted, remove the saucepan from the heat and quickly whisk in the egg yolks. Then whisk in the sugar/lime mixture. GRILLED STRAWBERRIES AND CREAM Stir gently and set aside to rest for 5 minutes. Add the heavy cream, powdered sugar and vanilla extract to a 16-ounce mason jar. Screw on the lid and then shake the jar vigorously until the cream has thicken, about 3-4 minutes. To serve, spoon some of the soft whipped cream into bowl. Top with the strawberries and some of the juices. HOW TO COOK THE PERFECT FILET MIGNON Cook the filets in your oven for 5-8 minutes, depending on your preferred level of doneness: 5-6 minutes for rare, 6-7 minutes for medium-rare or 7-8 minutes for medium. Carefully remove the sauté pan from your oven and transfer the filets to a clean plate. Tent themwith foil and let
PISTACHIO AND DARK CHOCOLATE CHUNK ICE CREAM In the bowl of your food processor with the blade attachment, process the pistachio nuts until finely chopped. Add the cream cheese and pulse to combine and form a paste. Then with your food processor running, drizzle the heavy cream through the feed tube and process until everything is well combined. Set aside. Make the ice cream base. CHERRY-VANILLA INFUSED BOURBON Give the jar a gentle shake every couple days during this time. After about 2 weeks, strain the bourbon through a fine mesh strainer, collecting the liquid into a clean jar with a tight fitting lid. Or divide the bourbon into smaller jars for gift giving. Serve the Cherry-Vanilla Infused Bourbon on the rocks, or use it in cocktails asyou would
ROASTED CAULIFLOWER AND CHICKPEA SOUP Instructions. Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower, chickpeas and garlic with the cumin, salt, paprika and 3 tablespoons of the olive oil. Transfer to your pre-heated oven and roast for 30 minutes, stirring once halfwaythrough the
CHOCOLATE PEANUT BUTTER BROWNIES WITH RASPBERRIES Make the peanut butter layer. Using your hand mixer, cream together the peanut butter, butter, powdered sugar, vanilla extra and salt in a medium bowl until smooth. Set aside. Make the brownie layer. In a saucepan over medium heat, melt the butter. Turn the heat down to low and whisk in about half of the chopped chocolate. MEYER LEMON PUDDING CAKE Use a spatula to transfer the whisked egg whites to a clean bowl and set aside. Return the bowl to your stand mixer (it’s not necessary to clean it out) and using the paddle attachment, beat together the melted butter, sugar and flour. Add the egg yolks, lemon juice, lemonzest
FLOATING KITCHENRECIPESABOUTWORK WITH MEAPPETIZERS AND SNACKSBREADS AND MUFFINSBREAKFAST Seasonally inspired recipes from 42.79 N, 70.81 W JUNE, 2021 | FLOATING KITCHEN About. Welcome to Floating Kitchen! This creative space is where I share my passion for food and photography. I am inspired by real, seasonal ingredients. KIWI AND LIME CURD FOOLS WITH BLACKBERRIES Instructions. To make the lime curd, stir together the sugar, lime zest, lime juice and egg whites in a medium bowl. Set aside. Then in a saucepan over medium heat, melt the butter. Once the butter is melted, remove the saucepan from the heat and quickly whisk in the egg yolks. Then whisk in the sugar/lime mixture. GRILLED STRAWBERRIES AND CREAM Stir gently and set aside to rest for 5 minutes. Add the heavy cream, powdered sugar and vanilla extract to a 16-ounce mason jar. Screw on the lid and then shake the jar vigorously until the cream has thicken, about 3-4 minutes. To serve, spoon some of the soft whipped cream into bowl. Top with the strawberries and some of the juices. HOW TO COOK THE PERFECT FILET MIGNON Cook the filets in your oven for 5-8 minutes, depending on your preferred level of doneness: 5-6 minutes for rare, 6-7 minutes for medium-rare or 7-8 minutes for medium. Carefully remove the sauté pan from your oven and transfer the filets to a clean plate. Tent themwith foil and let
PISTACHIO AND DARK CHOCOLATE CHUNK ICE CREAM In the bowl of your food processor with the blade attachment, process the pistachio nuts until finely chopped. Add the cream cheese and pulse to combine and form a paste. Then with your food processor running, drizzle the heavy cream through the feed tube and process until everything is well combined. Set aside. Make the ice cream base. CHERRY-VANILLA INFUSED BOURBON Give the jar a gentle shake every couple days during this time. After about 2 weeks, strain the bourbon through a fine mesh strainer, collecting the liquid into a clean jar with a tight fitting lid. Or divide the bourbon into smaller jars for gift giving. Serve the Cherry-Vanilla Infused Bourbon on the rocks, or use it in cocktails asyou would
ROASTED CAULIFLOWER AND CHICKPEA SOUP Instructions. Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower, chickpeas and garlic with the cumin, salt, paprika and 3 tablespoons of the olive oil. Transfer to your pre-heated oven and roast for 30 minutes, stirring once halfwaythrough the
CHOCOLATE PEANUT BUTTER BROWNIES WITH RASPBERRIES Make the peanut butter layer. Using your hand mixer, cream together the peanut butter, butter, powdered sugar, vanilla extra and salt in a medium bowl until smooth. Set aside. Make the brownie layer. In a saucepan over medium heat, melt the butter. Turn the heat down to low and whisk in about half of the chopped chocolate. MEYER LEMON PUDDING CAKE Use a spatula to transfer the whisked egg whites to a clean bowl and set aside. Return the bowl to your stand mixer (it’s not necessary to clean it out) and using the paddle attachment, beat together the melted butter, sugar and flour. Add the egg yolks, lemon juice, lemonzest
JUNE, 2021 | FLOATING KITCHEN About. Welcome to Floating Kitchen! This creative space is where I share my passion for food and photography. I am inspired by real, seasonal ingredients. HOW TO COOK THE PERFECT FILET MIGNON Cook the filets in your oven for 5-8 minutes, depending on your preferred level of doneness: 5-6 minutes for rare, 6-7 minutes for medium-rare or 7-8 minutes for medium. Carefully remove the sauté pan from your oven and transfer the filets to a clean plate. Tent themwith foil and let
SPRING CELEBRATION LAYERED SMOOTHIES Blend on high until smooth. Divide the mixture evenly between two glasses. Rinse out the blender. Make the strawberry-rhubarb layer. Add all of the ingredients for the strawberry-rhubarb layer to your blender. Blend on high until smooth. Slowly pour the MY FAVORITE GREEN SMOOTHIE Ingredients. 3 cups loosely packed spinach leaves. 1 peeled banana, frozen and cut into chunks. 4 dates, pitted and chopped. 1/2 cup Greek yogurt. 1/2 cup milk (any kind you prefer) 2 tablespoons fresh squeezed lemon juice. MEYER LEMON PUDDING CAKE Instructions. Pre-heat your oven to 350 degrees. Lightly coat a 6-cup capacity baking dish with non-stick cooking spray and set it aside. In the bowl of your stand mixer fitted with the whisk attachment, start whisking the egg whites on low-medium speed. LEMON, THYME AND BLUEBERRY VODKA FIZZ Instructions. Place the blueberries, lemon juice, sugar and thyme leaves in an 8 ounce glass. Muddle until the blueberries are mostly broken down and the thyme leaves become fragrant. If you don’t have a muddler, a wooden spoon works great for this. Add CHARRED PINEAPPLE SALAD Instructions. Pre-heat your grill to high. Drizzle the pineapple wedges on both sides with the honey and oil. Place the pineapple wedges directly on your pre-heated grill grates and cook them for 2-3 minutes per side, or until they are golden and charred in a few places. Remove and transfer them to BLACKBERRY-CHOCOLATE CHUNK MUFFINS Instructions. Pre-heat your oven to 375 degrees. Line a standard 12-cup muffin tin with liners or coat with non-stick cooking spray. Set aside. Make the muffin batter. In the bowl of your stand mixer with the paddle attachment, beat the butter, milk, eggs, orange zest on medium speed until well combined, about 2-3 minutes. ROASTED CAULIFLOWER TACOS WITH CHIPOTLE CREAM Remove from the oven and set aside. Meanwhile, make the chipotle yogurt sauce. In your food processor with the blade attachment, combine all of the ingredients until smooth. Taste and adjust the seasonings as desired. Assemble the tacos. Fill each tortilla with a spoonful of sauce, the roasted cauliflower, avocado slices and radishslices.
EASY BAKED GNOCCHI WITH TOMATOES AND MOZZARELLA Instructions. Pre-heat your oven to 400 degrees. Spray an oven safe dish (I used an 8-inch round baking dish) with non-stick cooking spray and set aside. Bring a large pot of salted water to a boil. While the water is coming to a boil, make the sauce. Add FLOATING KITCHENRECIPESABOUTWORK WITH MEAPPETIZERS AND SNACKSBREADS AND MUFFINSBREAKFASTFLOATING KITCHEN RECIPESFLOATING KITCHEN BASE CABINETSFLOATING KITCHEN FLOORSKITCHEN FLOATING SHELVESKITCHENFLOATING SHELVES
Seasonally inspired recipes from 42.79 N, 70.81 W HOW TO COOK THE PERFECT FILET MIGNON Cook the filets in your oven for 5-8 minutes, depending on your preferred level of doneness: 5-6 minutes for rare, 6-7 minutes for medium-rare or 7-8 minutes for medium. Carefully remove the sauté pan from your oven and transfer the filets to a clean plate. Tent themwith foil and let
KIWI AND LIME CURD FOOLS WITH BLACKBERRIES Instructions. To make the lime curd, stir together the sugar, lime zest, lime juice and egg whites in a medium bowl. Set aside. Then in a saucepan over medium heat, melt the butter. Once the butter is melted, remove the saucepan from the heat and quickly whisk in the egg yolks. Then whisk in the sugar/lime mixture. FRUIT SALAD WITH MAPLE DRESSING Disclosure: I recently had the opportunity to take a behind the scenes look at the New England maple syrup industry with Arnold Coombs (a seventh generation maple syrup guru!) and Coombs Family Farms.In today’s blog post, I’m sharing a little bit about what I learned on this trip, as well as a new (and easy!) recipe that features pure New England maple syrup. SPRING CELEBRATION LAYERED SMOOTHIES Blend on high until smooth. Divide the mixture evenly between two glasses. Rinse out the blender. Make the strawberry-rhubarb layer. Add all of the ingredients for the strawberry-rhubarb layer to your blender. Blend on high until smooth. Slowly pour the MY FAVORITE GREEN SMOOTHIE Ingredients. 3 cups loosely packed spinach leaves. 1 peeled banana, frozen and cut into chunks. 4 dates, pitted and chopped. 1/2 cup Greek yogurt. 1/2 cup milk (any kind you prefer) 2 tablespoons fresh squeezed lemon juice. CHERRY-VANILLA INFUSED BOURBON Give the jar a gentle shake every couple days during this time. After about 2 weeks, strain the bourbon through a fine mesh strainer, collecting the liquid into a clean jar with a tight fitting lid. Or divide the bourbon into smaller jars for gift giving. Serve the Cherry-Vanilla Infused Bourbon on the rocks, or use it in cocktails asyou would
CHOCOLATE PEANUT BUTTER BROWNIES WITH RASPBERRIES Make the peanut butter layer. Using your hand mixer, cream together the peanut butter, butter, powdered sugar, vanilla extra and salt in a medium bowl until smooth. Set aside. Make the brownie layer. In a saucepan over medium heat, melt the butter. Turn the heat down to low and whisk in about half of the chopped chocolate. SPICY GRILLED SHRIMP WITH COCONUT-LIME RICE AND PEACH Instructions. Combine all of the ingredients for the peach salsa in a small bowl. Cover and refrigerate until you’re ready to use it. In a medium saucepan bring the coconut milk, water, salt and oil to a low boil. Stir in the rice and turn the heat down to low. Cover and simmerfor 15 minutes.
ROASTED CAULIFLOWER AND CHICKPEA SOUP Instructions. Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower, chickpeas and garlic with the cumin, salt, paprika and 3 tablespoons of the olive oil. Transfer to your pre-heated oven and roast for 30 minutes, stirring once halfwaythrough the
FLOATING KITCHENRECIPESABOUTWORK WITH MEAPPETIZERS AND SNACKSBREADS AND MUFFINSBREAKFASTFLOATING KITCHEN RECIPESFLOATING KITCHEN BASE CABINETSFLOATING KITCHEN FLOORSKITCHEN FLOATING SHELVESKITCHENFLOATING SHELVES
Seasonally inspired recipes from 42.79 N, 70.81 W HOW TO COOK THE PERFECT FILET MIGNON Cook the filets in your oven for 5-8 minutes, depending on your preferred level of doneness: 5-6 minutes for rare, 6-7 minutes for medium-rare or 7-8 minutes for medium. Carefully remove the sauté pan from your oven and transfer the filets to a clean plate. Tent themwith foil and let
KIWI AND LIME CURD FOOLS WITH BLACKBERRIES Instructions. To make the lime curd, stir together the sugar, lime zest, lime juice and egg whites in a medium bowl. Set aside. Then in a saucepan over medium heat, melt the butter. Once the butter is melted, remove the saucepan from the heat and quickly whisk in the egg yolks. Then whisk in the sugar/lime mixture. FRUIT SALAD WITH MAPLE DRESSING Disclosure: I recently had the opportunity to take a behind the scenes look at the New England maple syrup industry with Arnold Coombs (a seventh generation maple syrup guru!) and Coombs Family Farms.In today’s blog post, I’m sharing a little bit about what I learned on this trip, as well as a new (and easy!) recipe that features pure New England maple syrup. SPRING CELEBRATION LAYERED SMOOTHIES Blend on high until smooth. Divide the mixture evenly between two glasses. Rinse out the blender. Make the strawberry-rhubarb layer. Add all of the ingredients for the strawberry-rhubarb layer to your blender. Blend on high until smooth. Slowly pour the MY FAVORITE GREEN SMOOTHIE Ingredients. 3 cups loosely packed spinach leaves. 1 peeled banana, frozen and cut into chunks. 4 dates, pitted and chopped. 1/2 cup Greek yogurt. 1/2 cup milk (any kind you prefer) 2 tablespoons fresh squeezed lemon juice. CHERRY-VANILLA INFUSED BOURBON Give the jar a gentle shake every couple days during this time. After about 2 weeks, strain the bourbon through a fine mesh strainer, collecting the liquid into a clean jar with a tight fitting lid. Or divide the bourbon into smaller jars for gift giving. Serve the Cherry-Vanilla Infused Bourbon on the rocks, or use it in cocktails asyou would
CHOCOLATE PEANUT BUTTER BROWNIES WITH RASPBERRIES Make the peanut butter layer. Using your hand mixer, cream together the peanut butter, butter, powdered sugar, vanilla extra and salt in a medium bowl until smooth. Set aside. Make the brownie layer. In a saucepan over medium heat, melt the butter. Turn the heat down to low and whisk in about half of the chopped chocolate. SPICY GRILLED SHRIMP WITH COCONUT-LIME RICE AND PEACH Instructions. Combine all of the ingredients for the peach salsa in a small bowl. Cover and refrigerate until you’re ready to use it. In a medium saucepan bring the coconut milk, water, salt and oil to a low boil. Stir in the rice and turn the heat down to low. Cover and simmerfor 15 minutes.
ROASTED CAULIFLOWER AND CHICKPEA SOUP Instructions. Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower, chickpeas and garlic with the cumin, salt, paprika and 3 tablespoons of the olive oil. Transfer to your pre-heated oven and roast for 30 minutes, stirring once halfwaythrough the
JUNE, 2021 | FLOATING KITCHEN 1 day ago · About. Welcome to Floating Kitchen! This creative space is where I share my passion for food and photography. I am inspired by real, seasonal ingredients. CHIVE RICOTTA TOAST WITH SLOW ROASTED TOMATOES 1 day ago · Instructions. Pre-heat your oven to 300 degrees. Place the tomatoes cut side-up in a medium baking dish. Drizzle the tops with olive oil and sprinkle them with salt and black pepper. THICK CUT PORK CHOPS WITH BLUEBERRY SALSA In a medium microwave-safe bowl, combine the blueberries, diced jalapeño, the remaining teaspoon of balsamic vinegar and the brown sugar. Microwave on high for 1 minute. Stir the salsa, using the back of your spoon to lightly mash some of the blueberries. Stir in the basil leaves. Serve the pork chops with the blueberry salsa and aspoonful of
EASY PEPPERMINT CANDY CANE BROWNIES Pre-heat your oven to 350 degrees. Line an 8 X 8-inch baking pan with parchment paper, leaving about an inch hanging over the sides, and spray it lightly with non-stick cooking spray. Set aside. Mix the brownie batter according to the package instructions, using the water, oil and egg amounts specified on the package. HARISSA POTATO SALAD Bring the water to a boil over medium-high heat. Then cook the potatoes, uncovered, until they are fork tender, about 9-11 minutes. Drain the potatoes and set them aside to cool slightly. Meanwhile, in a small bowl whisk together the harissa, Greek yogurt, salt, pepper and lemon juice. Transfer the still warm potatoes to a large bowl. WHEAT ALE AND ORANGE SANGRIA An easy recipe for beer sangria made with wheat ale, orange juice, orange liqueur, tequila and fresh herbs. BAKED POTATOES WITH SHREDDED BARBECUE BEEF AND TOMATILLO Carefully remove the potatoes from the oven. Assemble the baked potatoes. Cut a slit into the top of each potato and then gently squeeze together the ends to create an opening. Stuff some of the shredded barbecue beef into each potato. Top with the tomatillo jam, a dollop of sour cream and some minced chives. Serve immediately. ROASTED CAULIFLOWER TACOS WITH CHIPOTLE CREAM Remove from the oven and set aside. Meanwhile, make the chipotle yogurt sauce. In your food processor with the blade attachment, combine all of the ingredients until smooth. Taste and adjust the seasonings as desired. Assemble the tacos. Fill each tortilla with a spoonful of sauce, the roasted cauliflower, avocado slices and radishslices.
BLACKBERRY-CHOCOLATE CHUNK MUFFINS Instructions. Pre-heat your oven to 375 degrees. Line a standard 12-cup muffin tin with liners or coat with non-stick cooking spray. Set aside. Make the muffin batter. In the bowl of your stand mixer with the paddle attachment, beat the butter, milk, eggs, orange zest on medium speed until well combined, about 2-3 minutes. EASY GRILLED GINGER-SOY LAMB CHOPS In a small bowl, combine the soy sauce, olive oil, brown sugar, ginger and garlic. Mix well. Then remove two tablespoons of the marinade to a clean bowl and set it aside for later. Lightly oil your grill racks. Place the lamb chops on the grill and cook for 2 minutes. Then flip the lamb chops and baste them generously with the marinade. FLOATING KITCHENRECIPESABOUTWORK WITH MEAPPETIZERS AND SNACKSBREADS AND MUFFINSBREAKFASTFLOATING KITCHEN RECIPESFLOATING KITCHEN BASE CABINETSFLOATING KITCHEN FLOORSKITCHEN FLOATING SHELVESKITCHENFLOATING SHELVES
Seasonally inspired recipes from 42.79 N, 70.81 W HOW TO COOK THE PERFECT FILET MIGNON Cook the filets in your oven for 5-8 minutes, depending on your preferred level of doneness: 5-6 minutes for rare, 6-7 minutes for medium-rare or 7-8 minutes for medium. Carefully remove the sauté pan from your oven and transfer the filets to a clean plate. Tent themwith foil and let
KIWI AND LIME CURD FOOLS WITH BLACKBERRIES Instructions. To make the lime curd, stir together the sugar, lime zest, lime juice and egg whites in a medium bowl. Set aside. Then in a saucepan over medium heat, melt the butter. Once the butter is melted, remove the saucepan from the heat and quickly whisk in the egg yolks. Then whisk in the sugar/lime mixture. FRUIT SALAD WITH MAPLE DRESSING Disclosure: I recently had the opportunity to take a behind the scenes look at the New England maple syrup industry with Arnold Coombs (a seventh generation maple syrup guru!) and Coombs Family Farms.In today’s blog post, I’m sharing a little bit about what I learned on this trip, as well as a new (and easy!) recipe that features pure New England maple syrup. SPRING CELEBRATION LAYERED SMOOTHIES Blend on high until smooth. Divide the mixture evenly between two glasses. Rinse out the blender. Make the strawberry-rhubarb layer. Add all of the ingredients for the strawberry-rhubarb layer to your blender. Blend on high until smooth. Slowly pour the MY FAVORITE GREEN SMOOTHIE Ingredients. 3 cups loosely packed spinach leaves. 1 peeled banana, frozen and cut into chunks. 4 dates, pitted and chopped. 1/2 cup Greek yogurt. 1/2 cup milk (any kind you prefer) 2 tablespoons fresh squeezed lemon juice. CHERRY-VANILLA INFUSED BOURBON Give the jar a gentle shake every couple days during this time. After about 2 weeks, strain the bourbon through a fine mesh strainer, collecting the liquid into a clean jar with a tight fitting lid. Or divide the bourbon into smaller jars for gift giving. Serve the Cherry-Vanilla Infused Bourbon on the rocks, or use it in cocktails asyou would
CHOCOLATE PEANUT BUTTER BROWNIES WITH RASPBERRIES Make the peanut butter layer. Using your hand mixer, cream together the peanut butter, butter, powdered sugar, vanilla extra and salt in a medium bowl until smooth. Set aside. Make the brownie layer. In a saucepan over medium heat, melt the butter. Turn the heat down to low and whisk in about half of the chopped chocolate. SPICY GRILLED SHRIMP WITH COCONUT-LIME RICE AND PEACH Instructions. Combine all of the ingredients for the peach salsa in a small bowl. Cover and refrigerate until you’re ready to use it. In a medium saucepan bring the coconut milk, water, salt and oil to a low boil. Stir in the rice and turn the heat down to low. Cover and simmerfor 15 minutes.
ROASTED CAULIFLOWER AND CHICKPEA SOUP Instructions. Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower, chickpeas and garlic with the cumin, salt, paprika and 3 tablespoons of the olive oil. Transfer to your pre-heated oven and roast for 30 minutes, stirring once halfwaythrough the
FLOATING KITCHENRECIPESABOUTWORK WITH MEAPPETIZERS AND SNACKSBREADS AND MUFFINSBREAKFASTFLOATING KITCHEN RECIPESFLOATING KITCHEN BASE CABINETSFLOATING KITCHEN FLOORSKITCHEN FLOATING SHELVESKITCHENFLOATING SHELVES
Seasonally inspired recipes from 42.79 N, 70.81 W HOW TO COOK THE PERFECT FILET MIGNON Ingredients. 2 filet mignon steaks, each about 6- to 8-ounces and 2-inches thick ; 1 tablespoon extra-virgin olive oil ; Kosher salt ; Freshly ground black pepper KIWI AND LIME CURD FOOLS WITH BLACKBERRIES Instructions. To make the lime curd, stir together the sugar, lime zest, lime juice and egg whites in a medium bowl. Set aside. Then in a saucepan over medium heat, melt the butter. FRUIT SALAD WITH MAPLE DRESSING Disclosure: I recently had the opportunity to take a behind the scenes look at the New England maple syrup industry with Arnold Coombs (a seventh generation maple syrup guru!) and Coombs Family Farms.In today’s blog post, I’m sharing a little bit about what I learned on this trip, as well as a new (and easy!) recipe that features pure New England maple syrup. SPRING CELEBRATION LAYERED SMOOTHIES Ingredients. For the Romaine-Apple Layer; 1 heart of romaine lettuce, chopped 1 Granny Smith apple, cored and chopped 1 peeled and frozen banana, cut into chunks CHERRY-VANILLA INFUSED BOURBON Bourbon infused with fresh cherries and vanilla bean. This makes a great addition to your bar. Or a great gift for the cocktail lover inyour life.
MY FAVORITE GREEN SMOOTHIE This post was originally published here January 11, 2014. I’ve since updated the text and photographs. This is a green smoothie thateveryone will love!
CHOCOLATE PEANUT BUTTER BROWNIES WITH RASPBERRIES Instructions. Pre-heat your oven to 350 degrees. Line a 9 X 9-inch baking pan with parchment paper or aluminum foil, leaving a couples of inches overhanging around the sides. ROASTED CAULIFLOWER AND CHICKPEA SOUP Instructions. Pre-heat your oven to 400 degrees. On a large rimmed baking sheet, toss the cauliflower, chickpeas and garlic with the cumin, salt, paprika and 3 tablespoons of the olive oil. SPICY GRILLED SHRIMP WITH COCONUT-LIME RICE AND PEACH Spicy grilled shrimp served over creamy coconut-lime rice with a side fresh peach salsa is the ultimate easy Summer dinner! JUNE, 2021 | FLOATING KITCHEN 20 hours ago · About. Welcome to Floating Kitchen! This creative space is where I share my passion for food and photography. I am inspired by real, seasonal ingredients. CHIVE RICOTTA TOAST WITH SLOW ROASTED TOMATOES 20 hours ago · Instructions. Pre-heat your oven to 300 degrees. Place the tomatoes cut side-up in a medium baking dish. Drizzle the tops with olive oil and sprinkle them with salt and black pepper. THICK CUT PORK CHOPS WITH BLUEBERRY SALSA In a medium microwave-safe bowl, combine the blueberries, diced jalapeño, the remaining teaspoon of balsamic vinegar and the brown sugar. Microwave on high for 1 minute. Stir the salsa, using the back of your spoon to lightly mash some of the blueberries. Stir in the basil leaves. Serve the pork chops with the blueberry salsa and aspoonful of
HARISSA POTATO SALAD Bring the water to a boil over medium-high heat. Then cook the potatoes, uncovered, until they are fork tender, about 9-11 minutes. Drain the potatoes and set them aside to cool slightly. Meanwhile, in a small bowl whisk together the harissa, Greek yogurt, salt, pepper and lemon juice. Transfer the still warm potatoes to a large bowl. EASY PEPPERMINT CANDY CANE BROWNIES Pre-heat your oven to 350 degrees. Line an 8 X 8-inch baking pan with parchment paper, leaving about an inch hanging over the sides, and spray it lightly with non-stick cooking spray. Set aside. Mix the brownie batter according to the package instructions, using the water, oil and egg amounts specified on the package. WHEAT ALE AND ORANGE SANGRIA An easy recipe for beer sangria made with wheat ale, orange juice, orange liqueur, tequila and fresh herbs. BAKED POTATOES WITH SHREDDED BARBECUE BEEF AND TOMATILLO Carefully remove the potatoes from the oven. Assemble the baked potatoes. Cut a slit into the top of each potato and then gently squeeze together the ends to create an opening. Stuff some of the shredded barbecue beef into each potato. Top with the tomatillo jam, a dollop of sour cream and some minced chives. Serve immediately. BLACKBERRY-CHOCOLATE CHUNK MUFFINS Instructions. Pre-heat your oven to 375 degrees. Line a standard 12-cup muffin tin with liners or coat with non-stick cooking spray. Set aside. Make the muffin batter. In the bowl of your stand mixer with the paddle attachment, beat the butter, milk, eggs, orange zest on medium speed until well combined, about 2-3 minutes. ROASTED CAULIFLOWER TACOS WITH CHIPOTLE CREAM Remove from the oven and set aside. Meanwhile, make the chipotle yogurt sauce. In your food processor with the blade attachment, combine all of the ingredients until smooth. Taste and adjust the seasonings as desired. Assemble the tacos. Fill each tortilla with a spoonful of sauce, the roasted cauliflower, avocado slices and radishslices.
EASY GRILLED GINGER-SOY LAMB CHOPS In a small bowl, combine the soy sauce, olive oil, brown sugar, ginger and garlic. Mix well. Then remove two tablespoons of the marinade to a clean bowl and set it aside for later. Lightly oil your grill racks. Place the lamb chops on the grill and cook for 2 minutes. Then flip the lamb chops and baste them generously with the marinade.MENU
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GRILLED GREEN BEAN AND APPLE SALAD APPLE TART WITH TAHINI FRANGIPANE APPLE CIDER AND GINGER BEER BOURBON COCKTAILS AUTUMN KALE SALAD WITH SAUTÉED PEARS GRILLED POTATO AND FIG SALAD WITH MAPLE-ALMOND CLUSTERS TOMATO AND BUTTERNUT SQUASH GRAIN BOWLS WITH CHICKPEAS AND HERB-LIMEDRESSING
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SAVORY TOMATO COBBLER WITH BLUE CHEESE BISCUITS Jammy tomatoes, caramelized onions, fresh herbs and blue cheese biscuits make for a satisfying vegetarian main dish that's worthy of your next dinner party.Continue Reading...
_posted_ September 2, 2019 _in_ Main Dishes1 Comment »
PROSCIUTTO-WRAPPED PEACH AND ARUGULA SALAD This simple, late Summer salad features prosciutto-wrapped peaches, arugula, fresh mint and torn burrata. Just add wine!Continue Reading...
_posted_ August 26, 2019 _in_ Salads and Sides28 Comments »
PLUM CREAM CHEESE BREAKFAST PASTRIES These show stopping plum breakfast pastries require only 6 ingredients and about 40 minutes. So skip the trip to the bakery and try theseinstead!
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_posted_ August 19, 2019 _in_ Breakfast36 Comments »
SWEET CORN BUTTERMILK ICE CREAM WITH SALTED CARAMEL AND PEANUT SWIRL This unique ice cream has a creamy buttermilk and fresh corn on the cob-flavored base. And lots of thick swirls of caramel and saltedpeanuts.
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_posted_ August 12, 2019 _in_ Desserts16 Comments »
WATERMELON LIMONCELLO PROSECCO SLUSHIES These easy Watermelon Limoncello Prosecco Slushies are the perfect way to cool off this Summer!Continue Reading...
_posted_ August 5, 2019 _in_ Drinks22 Comments »
EGGPLANT AND SUMMER SQUASH TART WITH GOAT CHEESE AND TOMATO-SHALLOTJAM
This vegetarian puff pastry tart is a celebration of Summer, featuring eggplant, squash and cherry tomatoes!Continue Reading...
_posted_ July 29, 2019 _in_ Main Dishes24 Comments »
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