Mexican Turkey and Squash Stew INGREDIENTS: YIELD: 4 servings 1 1/2 pounds skinless, boneless turkey breast 2 teaspoons ground cumin Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 8 large sprigs thyme or 1 teaspoon dried thyme 1 large onion, chopped 1/2 pound small red-skinned potatoes, thinly sliced 1 pound cubed peeledContinue reading
Southern Corn Bread Dressing Squares INGREDIENTS: 3 1/2 tablespoons melted butter, divided 3 cups corn bread dressing mix or crumbled corn bread 2 1/2 cups unsalted chicken stock 1 1/2 cups toasted and crumbled day-old bread 1 cup herb stuffing cubes 1 cup finely chopped yellow onion 4 1/2 tablespoons olive oil 1/4 cup finelyContinue reading
Spiced Pumpkin-Raisin Cookies INGREDIENTS: YIELD: 23-26 cookies 1 cup all-purpose flour 2/3 cup old-fashioned oats 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1/4 teaspoon ground allspice 3/4 cup raw sugar, plus additional for sprinkling 1/2 cup canned pumpkin puree 1/3 cup vegetable oil 1 tablespoon pure maple syrup 1 teaspoonContinue reading
Cinnamon Sugar Apples It’s simple, sweet, and gets better as it sits. INGREDIENTS: Yield: 1 Serving 1 sliced tart apple 1 teaspoon sugar ¼ teaspoon ground cinnamon PREPARATION: Place apple, sugar, and ground cinnamon in a resealable plastic bag. Toss to combine, then let sit at room temperature 30 minutes or refrigerate up to 6 hours.
Apple and Fontina Grilled Cheese Recipe INGREDIENTS: 16 slices cocktail pumpernickel bread ¼ cup tarragon Dijon mustard 8 ounces Fontina cheese, grated (about 2 cups) 16 baby spinach leaves ½ sweet-tart apple (such as Pink Lady), thinly sliced Kosher salt, freshly ground pepper ¼ cup (½ stick) unsalted butter, room temperature PREPARATION: Spread 8 slices of bread with mustard; top with half of cheese, thenContinue reading
Gnocchi With Sage, Butter, And Parmesan INGREDIENTS: 2½ pounds russet potatoes (about 4 large), scrubbed 1¼ cups all-purpose flour, plus more for dusting 2 teaspoons kosher salt, plus more 1 egg, beaten to blend 4 tablespoons (½ stick) unsalted butter, cut into small pieces, room temperature 2 ounces Parmesan, finely grated, plus more for serving 24 sage leaves Freshly ground black pepper PREPARATION: Cook potatoes in aContinue reading
Welcome to Friday TALKS Food!
Hello, thank you for stopping by my "foodie" world. My name is Nicole Friday and I iLoveFood! I am a "food commentator." By definition a "commentator' is a person who comments on a particular subject. Well, yours truly and my team comment on ALL things food. Here, you will learn about the best food destinations, restaurants, festivals, cool gadgets, delicious recipes, and healthy alternatives. Spotlight interviews of celebrities, authors, athletes and many more are featured monthly. We hope you come back to visit us again because it's definitely a culinary journey at Friday Talks Food!
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