About Emily Jacobs

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So far Emily Jacobs has created 67 blog entries.

Asian Lettuce Wraps

These easy Asian lettuce wraps are filled with spicy ground turkey and fresh vegetables. They are the perfect quick dinner if you are looking to cut out carbs. Recently, I have been avoiding carbs for dinner and instead eating mostly protein and vegetables. Eating most of my daily carbohydrate intake for breakfast and lunch, I feel like I have more energy throughout the day. After dinner, I also have more energy because I don’t have a carb heavy meal weighing me down and making me sluggish. These easy Asian lettuce wraps are filled with spicy ground turkey and fresh vegetables.

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By |March 12th, 2012|Healthy, Main Courses, Quick and Easy|11 Comments

Espresso Biscotti

These espresso biscotti cookies with chocolate chips and almonds are the ideal afternoon pick-me-up when dipped in dark-roasted coffee or black tea.

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By |March 9th, 2012|Dessert|3 Comments

Krispy Krunchy Kale Chips

I’ve heard about kale chips. I’ve tried them a few times, but never bothered to make them. Seriously, how good can baked greens be? After seeing the super green at the farmer’s market, I was inspired to give them another shot. Now I see what the craze is about. These krispy krunchy kale chips are unbelievably delicious and satisfy every crispy, crunchy, salty craving you could ever have. I devoured them in one sitting…and I don’t feel a bit guilty about it!

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By |March 5th, 2012|Healthy, Snacks|5 Comments

Salt-Roasted Salmon

This was the first time that I had ever salt-roasted salmon before, or anything for that matter. My initial reaction was that the salmon would be extremely salty, but surprisingly it wasn’t. It does take some time and patience at the end of cooking to delicately brush the extra salt off – that can end up being salty if it’s not removed.

So, how does salt-roasting work? The salt draws moisture out of the food it surrounds without penetrating into the food. It also acts as an insulator to trap the heat, which results in food that tastes simply like itself in the best possible way. Salt roasting creates delicately flavored and simple food.

The best part, besides the food of course, there isn’t any expensive cooking equipment or hours slaving away by the stove! Cast iron pan, salt, food, oven – and done!

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By |March 2nd, 2012|Main Courses|15 Comments

Brussels Sprouts with Cider Vinegar Sauce

Brussels sprouts are a difficult crowd pleaser, but this Brussels sprouts with cider vinegar sauce recipe will not bring about any complaints. The key to getting the whole family to devour these tiny cabbages is roasting. Roasting the online casino brussels sprouts creates a browned, caramelized outer crust, which nobody can resist. The cider vinegar sauce adds the perfect punch of acidity.
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By |February 29th, 2012|Fall Recipes, Healthy, Side Dishes, Winter Recipes|9 Comments

Banana Bread With Cinnamon Glaze

The key to getting the most banana flavor in banana bread or banana muffins is to use overly ripe bananas – nearing on turning black. The more ripe the bananas, the sweeter they become, making your breads and muffins that much better. For this banana bread with cinnamon glaze, I used very ripe bananas and lots of pecans for added crunch and nutty flavor.

The cinnamon glaze drizzled over the top adds a decadent twist to the classic version and echoes the warm spices that are mixed in with the batter.

If you find your bananas are turning overly ripe before you have a chance to bake, try my simple tip.
Make Ahead Frozen Bananas for Banana Bread:
Peel the bananas and place them in a freezer proof plastic bag. Freeze until you’re ready to use them. Thaw first and you are good to go! I also use them for smoothies instead of ice.

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By |February 22nd, 2012|Breads and Rolls, Breakfast, Fall Recipes|7 Comments

Earl Grey Tea Infused Chocolate Ice Cream

After making three batches of Italian buttercream last week, I had quite a few egg yolks left over. With cream and milk also in my refrigerator, homemade ice cream was the obvious choice, and Earl Grey Tea infused chocolate ice cream seemed to be the perfect idea.

For three months, I was in charge of making desserts for the restaurant at culinary school. I made banana ice cream and cherry ice cream every week. After this experience, I never wanted to make it again! With all the ingredients perfectly lined up, I took it as a sign and felt like I had to once again return to my role as ice cream maker.

I start by making a simple ice cream base (milk, cream, and sugar), then add coco powder and infuse the mixture with Earl Grey tea. The tea adds a light and refreshing citrus flavor that brings out the chocolate.

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By |February 21st, 2012|Dessert, Summer Recipes|10 Comments
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