Anonymous Asked:
Not only do I like your blog (haha I found it) but I also am OBSESSED with you secretly. Ok here we go.. I got this idea from a Tumblr spam I got once lol.. I think you like me too and you were always too shy to admit it :3 go to crushmatches(dòt)com (wtf it wont let me link regular) and make an account there. Then look up the profile 'gottagetme19' (me obviously) I left body pictures.. if you can guess who I am hit me up and we'll hang soon. You need a C C but its free Mom, get off of Tumblr!
Anonymous Asked:
just a thought, try not to use flash when you take pictures of your food. It makes it look extremely unappealing. Thanks! I’m still working out those issues. Any help is well… helpful. But yes. I’ve been having issues with lighting. It’ll hopefully get better soon. Thanks, again!
PS. I think I might have improved the most recent post. Food is really hard to photograph well.
Recipes? Suggestions? Questions? Lude Comments?
All happily accepted.
Ask the Busy Bear.
Chicken and White Wine Stew with Dumplings:
Need:
1 lb. boneless, skinless chicken thighs (diced). 2 celery stalks (diced), 2 medium onions (diced). 2 medium carrots (diced), 2 cups white wine, 1 heaping tbsp. of all purpose flour. 1 - 14.5 oz. can of diced tomatoes. 3 sprigs of fresh thyme. Olive oil. Salt and pepper.
Do:
Preheat the oven to 350. Place a dutch oven on the stove top on medium heat. Add a couple tablespoons of olive oil. Add all the fresh vegetables and thyme and fry for 10 minutes. Add chicken and flour. Add booze and tomatoes. Add a pinch each of salt and pepper. Mix well. Bring to boil. Cover and transfer to the oven. Cook for an hour and 30 minutes.
When stew is done… remove from oven and set aside.
Dumplings:
Need:
2 cups of self-rising flour. 9 (yes, 9. I know) tbsps of (VERY COLD) butter. Salt and pepper.
Do:
Increase oven heat to 375. Place flour in a mixing bowl. Use a course grater and grate the butter into the flour. Mix the flour and butter with fingers to the consistency of breadcrumbs. Add a splash of water to help bind. Take some of the flour and butter and ball it in your hands. It’ll bind. Place the dumplings on top of the stew. Push them down until they are half submerged. If your stew looks dry add a cup of hot water and mix before adding the dumplings. Cover and bake for another 30 minutes.
Serve. Enjoy.
Root Beer BBQ Pulled Pork with Oven-Roasted Fries.
Root Beer BBQ Pulled Pork:
Need:
4-5 lbs pork shoulder
1 2 liter bottle of root beer
1 bottle BBQ sauce.
Do:
In a slow-cooker, put the rinsed pork shoulder fat side up. Pour in root beer to cover. Cook on high for 8-9 hours (over night works really well). The pork will shred when it’s done.
Remove 3/4 of the juices. Pour in BBQ sauce and cook for an additional hour.
Oven-Roasted Fries:
Need:
2-3 lbs of potatoes- washed, scrubbed, and cut into chunky slices
2-3 Tbsp olive oil
kosher salt
black pepper
Do:
Pre-heat oven to 425. Toss potatoes in olive oil, salt, and pepper. Spread out on a cookie sheet. Cook for 20 minutes. Turn potatoes and cook for another 20 minutes.
Serve with - steamed green beans and corn bread.
Welcome Followers!
I’ll be attempting to update this blog 2-3 times each week with new recipes. If you have recipes or tips you wish to share… please do! Simply leave me a message in my ask box. Also, feel free to recommend anything that you wish to see here. And thanks for following.
bearbeef Asked:
I am definitely in if we get pictures of you in the mix of all the pie food and such, like in your first post. ^_^ There may be a few pics mixed in. I’ll do my best.
Busy Bear Shout Out!
Huge thanks to Todd for… The Logo. The Theme. The Blog Idea. The Friendship. Every. Thing.
I Don’t Need Love When I Have Apple Pie Pie:
Need:
6 apples peeled, cored, and thinly sliced (I recommend Ginger Gold or Granny Smith for a part with a tart kick… who doesn’t love a tart?). Juice of 1/2 lemon. 3/4 cup of honey. 1 tsp of cinnamon. Pinch of nutmeg. 1 Tbsp of dark brown sugar. 1 tbsp unsalted butter.
Do:
Pre-heat your oven to 400. After preparing the apples (add lemon juice as you peel and slice)… toss the them with the honey trying to coat all the slices. Add the cinnamon, brown sugar, and nutmeg. Toss and coat again. Take on sheet of pastry and unroll on to a pie plate. Gently press it in to the corners to prevent air holes. Dump in the coated apples trying to fill the space evenly. Dot the top with butter. Take second sheet of pastry and cover. Pinch down edges. Cut 4-6 slits in the top of the pastry.
Cook at 400 for 10 minutes. Lower them temperature to 350 and bake for an addition 35-40 minutes. Place on wire cooling rack. Allow to cool for an hour before serving.
Hints:
Looking for a really golden brown crust? - When there is about 10 minutes cooking time left… rub some butter on the top of the crust. It should help it brown.
Don’t like honey? - Simply use 3/4 cups of brown sugar instead.
Want a sweeter pie? - Use Macintosh or a Red Delicious.
Welcome to The Busy Bear CookBlog.
Food, recipes, and pie.
1/1
|