Ingredients

• 4 tablespoons of olive oil
• 4 tablespoons of all-purpose flour
• 4 cloves of garlic
• 2 cups of nut milk
• 1/4 teaspoon of salt
• 1/2 teaspoon of pepper
• 5 tablespoons of nutritional yeast
• 1 teaspoon of turmeric
• 1 pound of cooked pasta

Recipe

1. Begin by heating the oven to 400 F. Drizzle some olive oil onto 3 of the garlic cloves and roast them for 20-25 minutes.
2. Meanwhile, heat up a pan over medium heat and pour in olive oil.
3. Mince the last clove of garlic and once the oil is heated, put it into the pan and cook it for 20-30 seconds. Have your flour at the ready because the garlic will cook quickly.
4. Pour in the flour and whisk. Cook for 2-3 minutes.
5. Pour in the milk and whisk continuously to create a smooth sauce.
6. Then, pour the sauce into a blender with the salt, pepper, roasted garlic, nutritional yeast, and turmeric. Puree until smooth.
7. Pour the sauce over the pasta, stir to coat, and cook for 2-3 minutes to make sure everything is incorporated nicely.
8. Serve right away and enjoy!

The post You Can’t Go Wrong With This Amazing Vegan Mac and cheese appeared first on foodisinthehouse.com.

Ingredients

• 1 pound shrimp fresh or thawed if frozen 
• 8 ounces penne or another kind of pasta  
• 2 tablespoons of olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning 
• 1 teaspoon of paprika 
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon of dried thyme
• 1 teaspoon of  onion powder
• 2 tablespoons of butter
• 2 cloves minced garlic 
• 1 tablespoon of all-purpose flour
• 1 1/2 cups half and half
• 1/3 cup grated parmesan cheese

Recipe

1. Boil the water, salt generously, and cook the pasta.
2. While the pasta cooks, heat up 1 tablespoon of olive oil over medium heat. In a bowl, combine the shrimp with the other 2 tablespoons of oil and cajun seasoning. 
3. Then, cook the shrimp for about 5 minutes and then set to the side. 
4. Wipe out the pan and then ver medium heat, melt the butter and let it heat it up. 
5. Cook garlic for 30 seconds and then whisk in the flour. 
6. Then, whisk in the half and half, stir in the cheese until it melts. 
7. Put the pasta back into the sauce along with the shrimp, toss, and serve!

The post Cajun Shrimp Pasta is the Spicy Fusion You’ve Been Waiting For appeared first on foodisinthehouse.com.

Royal icing is a really different kind of icing because it dries as a hard icing, perfect for icing cookies and other baked goods! The only thing is you have to buy pasteurized egg whites for this recipe because it’s the egg white that gives it the consistency you need.

Ingredients

• 4 cups of powdered sugar
• 3 oz of pasteurized egg white
• 1 teaspoon of vanilla or almond extract

Recipe

1. First, add the egg white and vanilla or almond to a bowl or stand mixer.
2. Beat with an electric hand mixer or otherwise until it gets nice and frothy, and then start to add in the sugar a little at a time until all of it is in.
3. Turn up the power and beat on high for 5-7 minutes until the icing is glossy and there are stiff peaks.
4. Use it right away, add some food coloring to it, or put it into a storage container and use within 3 days.

The post Royal Icing is The Coolest Icing You’ve Ever Seen appeared first on foodisinthehouse.com.

Cookies

Peanut butter cookies are simply divine no matter what recipe you use or how you enjoy them. Depending on the recipe, you may not even have a huge peanut butter flavor come through, but what you will have is a chewy and soft delicious cookie.

Snacks

Everyone loved having peanut butter spread on the inside of the ribs of celery as a kid, but as an adult, it’s still a great option for a snack. The peanut butter has a ton of protein and fiber, while the celery has barely any calories and is very hydrating.

Sauces

A lot of Asian dishes include peanut butter because peanuts are a common ingredient in many types of cooking. Mix it with some soy sauce, sesame oil, and water, and you have an amazing marinade, sauce, and everything in between for veggies and your favorite protein.

The post Why Peanut Butter is Meant For Much More Than Sandwiches appeared first on foodisinthehouse.com.

Ingredients:

• 20 oz of lean pork belly 
• 5 cups of water 
• 4 slices of ginger
• 1 green onion 
• 2 crushed cloves of garlic
• 2 tablespoons of oil
• 2 tablespoons of brown sugar
• 3 tablespoons of light and dark soy sauce each
• 3 tablespoons of rice wine

Instructions:

1. Bring 4 cups of water to a boil and cube up the pork belly. 
2. Add it to the water with ginger, garlic, and pork, and boil for 4 minutes. 
3. Take out the pork, drain and dry it, and throw away the other ingredients in the pot. 
4. Dry the pot, turn the heat to high, and add in the oil.
5. Cook the pork until it’s brown, reduce the heat to low, and add in the sugar. Melt it and coat the pork in it. 
6. Pour in both soy sauces along with the rice wine, stir for 5-10 minutes until the liquid has reduced to a thick glaze, and then add the last cup of water. 
7. Stir everything, cover it, and let it simmer for 45 minutes. 
8. Stir the pork a few times until the sauce is totally thick and glossy, and you’re ready to eat.

The post There’s Nothing Like Sweet, Sticky, Pork Belly appeared first on foodisinthehouse.com.

Ingredients

• 4 hard-boiled eggs plus the whites of 2 more hard-boiled eggs
• 3 stalks of celery
• 1/4 cup of plain Greek yogurt
• 1 teaspoon of Dijon mustard
• a handful of either fresh dill, parsley, or chives

Instructions

1. Make all 6 hard boiled eggs and allow them to cool.
2. Peel them and separate the yolk from two of them.
3. Roughly chop the egg whites and egg yolks and put them in a bowl.
4. Dice up the three stalks of celery and finely chop whatever herbs you decide to use.
5. Throw into the bowl all of the rest of the ingredients, including the herbs and celery and mix well.
6. Season with salt and pepper to your taste and you’re done!
7. Serve on a piece of good whole grain bread, in lettuce wraps, or on its own as a side dish at any get-together.

The post This Healthy Version of Egg Salad Will Be Your New Lunch Favorite appeared first on foodisinthehouse.com.

Ingredients:

• 1 teaspoon of loose black tea
• 3 teaspoons of dried bergamot leaves 

Instructions:

1. First, take the dried bergamot leaves and grind them so they are not a powder, but roughly the same size as the loose black tea. 
2. You can do the first step with a mortar and pestle, or simply put them into a plastic bag and use a rolling pin or pan to crush them. Don’t use a spice grinder or they will be too fine. 
3. Mix the loose black tea with the bergamot leaves and put them into an infuser. 
4. Put the infuser into a teapot, pour hot water over it, and steep for 3-5 minutes. 
5. Save the infuser and use it for one more cup of tea since it’s weaker, but it still can be used!

The post Making Your Own Earl Grey Tea is Easy and Fun appeared first on foodisinthehouse.com.

Instructions

1. Start by making the refried beans by chopping up garlic and onion and sauteing the onions until they are translucent. Add in the garlic along with chili powder, onion powder, garlic powder, cumin, and salt, and cook for another 30 seconds.
2. Add in drained and rinsed pinto beans, cook for a few more minutes, and then mash everything up. Add that to a dish or bowl at the bottom and spread evenly.
3. Next, dollop on sour cream and smooth over to make another layer.
4. Make guacamole by mashing up fresh avocados with lime juice, salt, and pepper, and spread that out.
5. Sprinkle your favorite blend of cheese on top of that.
6. Follow that with diced tomatoes, fresh or pickled jalapenos, and finally, black olives sliced up and spread out on top.
7. Serve with tortilla chips or plantain chips and enjoy!

The post Homemade 7 Layer Dip is a Scrumptious Addition to Any Party! appeared first on foodisinthehouse.com.

Ingredients

• 2 1/2 pounds of russet or Idaho potatoes
• Olive oil 
• Flaked sea salt to taste
• Ground black pepper to taste
• Optional toppings: unsalted butter, chives, scallions, cheddar cheese, or sour cream. 

Recipe

1. Start by preheating your oven to 375 F.
2. Then, clean the potatoes very well with a potato scrubber if you have one.
3. Take a fork and use it to prick holes all over the potatoes. This will help steam escape so the potatoes don’t make a mess in the oven. 
4. Rub olive oil all over the potatoes, just enough to make the skin shine. 
5. Then, season the whole potato with salt and pepper to your taste. You can also rub off some salt before serving if you don’t want it too salty, but generously salt at the beginning just in case. 
6. Bake on an oven rack without wrapping in tin foil 60-75 minutes or longer, so the skin is super crisp but the insides become silky smooth almost like mashed potatoes. 
7. Serve with optional toppings or by itself and enjoy!

The post This is the Proper Way to Make a Baked Potato appeared first on foodisinthehouse.com.

Ingredients

• 1 1/2 cups of warm water
• 2 1/4 teaspoons of instant yeast 
• 1 teaspoon of salt
• 1 tablespoon of brown sugar 
• 1 tablespoon of melted unsalted butter
• 3 3/4 cups of all-purpose flour plus more for dusting 
• Coarse sea salt 
• 1/2 cup of baking soda
• 9 cups of water

Recipe

1. Preheat the oven to 400 F and line 2 cookie sheets with parchment paper. 
2. In a large bowl, whisk together water and yeast and let it sit for 2 minutes. Add the salt, sugar, and butter and whisk.
3. Add in the flour 1 cup at a time and mix with a wooden spoon.
4. Add 3/4 cup of flour or more until the dough isn’t sticky and it springs back when touched.
5. Flour a surface and knead for 3 minutes, shape into a ball, and then cover it with a towel for 10 minutes to rise.
6. Cut the dough into 12 sections and roll them out into a long rope, almost 2 feet long.
7. Lay the dough out so the ends are facing you, cross them over twice, and then put them at the top of the circle of dough.
8. Boil the water, add in the baking soda, and put each pretzel in for 15-20 seconds. 
9. Take them out, sprinkle with salt, bake for 12-15 minutes, and you’re done! 

The post Who Can Resist a Homemade Soft Pretzel? appeared first on foodisinthehouse.com.

Ingredients

• 4 tablespoons of olive oil
• 4 tablespoons of all-purpose flour
• 4 cloves of garlic
• 2 cups of nut milk
• 1/4 teaspoon of salt
• 1/2 teaspoon of pepper
• 5 tablespoons of nutritional yeast
• 1 teaspoon of turmeric
• 1 pound of cooked pasta

Recipe

1. Begin by heating the oven to 400 F. Drizzle some olive oil onto 3 of the garlic cloves and roast them for 20-25 minutes.
2. Meanwhile, heat up a pan over medium heat and pour in olive oil.
3. Mince the last clove of garlic and once the oil is heated, put it into the pan and cook it for 20-30 seconds. Have your flour at the ready because the garlic will cook quickly.
4. Pour in the flour and whisk. Cook for 2-3 minutes.
5. Pour in the milk and whisk continuously to create a smooth sauce.
6. Then, pour the sauce into a blender with the salt, pepper, roasted garlic, nutritional yeast, and turmeric. Puree until smooth.
7. Pour the sauce over the pasta, stir to coat, and cook for 2-3 minutes to make sure everything is incorporated nicely.
8. Serve right away and enjoy!

The post You Can’t Go Wrong With This Amazing Vegan Mac and cheese appeared first on foodisinthehouse.com.

Ingredients

• 1 pound shrimp fresh or thawed if frozen 
• 8 ounces penne or another kind of pasta  
• 2 tablespoons of olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning 
• 1 teaspoon of paprika 
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon of dried thyme
• 1 teaspoon of  onion powder
• 2 tablespoons of butter
• 2 cloves minced garlic 
• 1 tablespoon of all-purpose flour
• 1 1/2 cups half and half
• 1/3 cup grated parmesan cheese

Recipe

1. Boil the water, salt generously, and cook the pasta.
2. While the pasta cooks, heat up 1 tablespoon of olive oil over medium heat. In a bowl, combine the shrimp with the other 2 tablespoons of oil and cajun seasoning. 
3. Then, cook the shrimp for about 5 minutes and then set to the side. 
4. Wipe out the pan and then ver medium heat, melt the butter and let it heat it up. 
5. Cook garlic for 30 seconds and then whisk in the flour. 
6. Then, whisk in the half and half, stir in the cheese until it melts. 
7. Put the pasta back into the sauce along with the shrimp, toss, and serve!

The post Cajun Shrimp Pasta is the Spicy Fusion You’ve Been Waiting For appeared first on foodisinthehouse.com.

Royal icing is a really different kind of icing because it dries as a hard icing, perfect for icing cookies and other baked goods! The only thing is you have to buy pasteurized egg whites for this recipe because it’s the egg white that gives it the consistency you need.

Ingredients

• 4 cups of powdered sugar
• 3 oz of pasteurized egg white
• 1 teaspoon of vanilla or almond extract

Recipe

1. First, add the egg white and vanilla or almond to a bowl or stand mixer.
2. Beat with an electric hand mixer or otherwise until it gets nice and frothy, and then start to add in the sugar a little at a time until all of it is in.
3. Turn up the power and beat on high for 5-7 minutes until the icing is glossy and there are stiff peaks.
4. Use it right away, add some food coloring to it, or put it into a storage container and use within 3 days.

The post Royal Icing is The Coolest Icing You’ve Ever Seen appeared first on foodisinthehouse.com.

Cookies

Peanut butter cookies are simply divine no matter what recipe you use or how you enjoy them. Depending on the recipe, you may not even have a huge peanut butter flavor come through, but what you will have is a chewy and soft delicious cookie.

Snacks

Everyone loved having peanut butter spread on the inside of the ribs of celery as a kid, but as an adult, it’s still a great option for a snack. The peanut butter has a ton of protein and fiber, while the celery has barely any calories and is very hydrating.

Sauces

A lot of Asian dishes include peanut butter because peanuts are a common ingredient in many types of cooking. Mix it with some soy sauce, sesame oil, and water, and you have an amazing marinade, sauce, and everything in between for veggies and your favorite protein.

The post Why Peanut Butter is Meant For Much More Than Sandwiches appeared first on foodisinthehouse.com.

Ingredients:

• 20 oz of lean pork belly 
• 5 cups of water 
• 4 slices of ginger
• 1 green onion 
• 2 crushed cloves of garlic
• 2 tablespoons of oil
• 2 tablespoons of brown sugar
• 3 tablespoons of light and dark soy sauce each
• 3 tablespoons of rice wine

Instructions:

1. Bring 4 cups of water to a boil and cube up the pork belly. 
2. Add it to the water with ginger, garlic, and pork, and boil for 4 minutes. 
3. Take out the pork, drain and dry it, and throw away the other ingredients in the pot. 
4. Dry the pot, turn the heat to high, and add in the oil.
5. Cook the pork until it’s brown, reduce the heat to low, and add in the sugar. Melt it and coat the pork in it. 
6. Pour in both soy sauces along with the rice wine, stir for 5-10 minutes until the liquid has reduced to a thick glaze, and then add the last cup of water. 
7. Stir everything, cover it, and let it simmer for 45 minutes. 
8. Stir the pork a few times until the sauce is totally thick and glossy, and you’re ready to eat.

The post There’s Nothing Like Sweet, Sticky, Pork Belly appeared first on foodisinthehouse.com.

Ingredients

• 4 hard-boiled eggs plus the whites of 2 more hard-boiled eggs
• 3 stalks of celery
• 1/4 cup of plain Greek yogurt
• 1 teaspoon of Dijon mustard
• a handful of either fresh dill, parsley, or chives

Instructions

1. Make all 6 hard boiled eggs and allow them to cool.
2. Peel them and separate the yolk from two of them.
3. Roughly chop the egg whites and egg yolks and put them in a bowl.
4. Dice up the three stalks of celery and finely chop whatever herbs you decide to use.
5. Throw into the bowl all of the rest of the ingredients, including the herbs and celery and mix well.
6. Season with salt and pepper to your taste and you’re done!
7. Serve on a piece of good whole grain bread, in lettuce wraps, or on its own as a side dish at any get-together.

The post This Healthy Version of Egg Salad Will Be Your New Lunch Favorite appeared first on foodisinthehouse.com.

Ingredients:

• 1 teaspoon of loose black tea
• 3 teaspoons of dried bergamot leaves 

Instructions:

1. First, take the dried bergamot leaves and grind them so they are not a powder, but roughly the same size as the loose black tea. 
2. You can do the first step with a mortar and pestle, or simply put them into a plastic bag and use a rolling pin or pan to crush them. Don’t use a spice grinder or they will be too fine. 
3. Mix the loose black tea with the bergamot leaves and put them into an infuser. 
4. Put the infuser into a teapot, pour hot water over it, and steep for 3-5 minutes. 
5. Save the infuser and use it for one more cup of tea since it’s weaker, but it still can be used!

The post Making Your Own Earl Grey Tea is Easy and Fun appeared first on foodisinthehouse.com.

Instructions

1. Start by making the refried beans by chopping up garlic and onion and sauteing the onions until they are translucent. Add in the garlic along with chili powder, onion powder, garlic powder, cumin, and salt, and cook for another 30 seconds.
2. Add in drained and rinsed pinto beans, cook for a few more minutes, and then mash everything up. Add that to a dish or bowl at the bottom and spread evenly.
3. Next, dollop on sour cream and smooth over to make another layer.
4. Make guacamole by mashing up fresh avocados with lime juice, salt, and pepper, and spread that out.
5. Sprinkle your favorite blend of cheese on top of that.
6. Follow that with diced tomatoes, fresh or pickled jalapenos, and finally, black olives sliced up and spread out on top.
7. Serve with tortilla chips or plantain chips and enjoy!

The post Homemade 7 Layer Dip is a Scrumptious Addition to Any Party! appeared first on foodisinthehouse.com.

Ingredients

• 2 1/2 pounds of russet or Idaho potatoes
• Olive oil 
• Flaked sea salt to taste
• Ground black pepper to taste
• Optional toppings: unsalted butter, chives, scallions, cheddar cheese, or sour cream. 

Recipe

1. Start by preheating your oven to 375 F.
2. Then, clean the potatoes very well with a potato scrubber if you have one.
3. Take a fork and use it to prick holes all over the potatoes. This will help steam escape so the potatoes don’t make a mess in the oven. 
4. Rub olive oil all over the potatoes, just enough to make the skin shine. 
5. Then, season the whole potato with salt and pepper to your taste. You can also rub off some salt before serving if you don’t want it too salty, but generously salt at the beginning just in case. 
6. Bake on an oven rack without wrapping in tin foil 60-75 minutes or longer, so the skin is super crisp but the insides become silky smooth almost like mashed potatoes. 
7. Serve with optional toppings or by itself and enjoy!

The post This is the Proper Way to Make a Baked Potato appeared first on foodisinthehouse.com.

Ingredients

• 1 1/2 cups of warm water
• 2 1/4 teaspoons of instant yeast 
• 1 teaspoon of salt
• 1 tablespoon of brown sugar 
• 1 tablespoon of melted unsalted butter
• 3 3/4 cups of all-purpose flour plus more for dusting 
• Coarse sea salt 
• 1/2 cup of baking soda
• 9 cups of water

Recipe

1. Preheat the oven to 400 F and line 2 cookie sheets with parchment paper. 
2. In a large bowl, whisk together water and yeast and let it sit for 2 minutes. Add the salt, sugar, and butter and whisk.
3. Add in the flour 1 cup at a time and mix with a wooden spoon.
4. Add 3/4 cup of flour or more until the dough isn’t sticky and it springs back when touched.
5. Flour a surface and knead for 3 minutes, shape into a ball, and then cover it with a towel for 10 minutes to rise.
6. Cut the dough into 12 sections and roll them out into a long rope, almost 2 feet long.
7. Lay the dough out so the ends are facing you, cross them over twice, and then put them at the top of the circle of dough.
8. Boil the water, add in the baking soda, and put each pretzel in for 15-20 seconds. 
9. Take them out, sprinkle with salt, bake for 12-15 minutes, and you’re done! 

The post Who Can Resist a Homemade Soft Pretzel? appeared first on foodisinthehouse.com.