INGREDIENTS:
1/2 cup unsalted butter
3/4 cup packed brown sugar
1 large egg
1/2 cup mashed banana (from 1 large ripe banana)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon of baking soda
1/4 teaspoon sea salt
1 cup all-purpose flour
1/2 cup semi-sweet chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees F. Grease an 8-by-8-inch square baking pan nonstick cooking spray and set aside.
First, brown the butter. Cut the butter into tablespoons. Place in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color.
In a large bowl, combine the browned butter and brown sugar. Stir until smooth. Add in the egg and stir until combined. Stir in the mashed banana and vanilla extract and stir until smooth.
Add the baking powder, baking soda, sea salt, and flour. Stir until just combined. Don’t over mix. Fold in the chocolate chips.
Pour batter into prepared baking pan, spreading into an even layer. Bake for 30 to 35 minutes or until center is set and edges are light golden brown, and a toothpick inserted near the center comes out clean. Place pan on a wire rack and let cool completely before cutting into squares.
(source: https://www.twopeasandtheirpod.com/brown-butter-banana-chocolate-chip-bars/)
Wednesday, November 7, 2018
Apple German Pancakes
1 apple , thinly sliced
1 Tablespoon granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
5 Tablespoons butter
2 Tablespoons light brown sugar
6 large eggs
1 cup milk
1 cup all-purpose flour
dash of salt
1 teaspoon vanilla extract
Preheat oven to 400 degrees F.
In a small bowl, toss apple slices, granulated sugar, cinnamon, ginger, nutmeg, and allspice together; set aside.
Cut the butter into pieces and place in a 9×13-in. baking dish.
Place in oven, just until the butter has melted. Remove from oven. Sprinkle brown sugar over melted butter, and top with sliced apples mixture.
In a blender add the eggs, milk, flour, salt and vanilla; cover and process until smooth.
Pour batter over apples .
Bake, for 18-25 minutes or until edges are golden brown and puffy and center is set.
(source: https://tastesbetterfromscratch.com/apple-german-pancakes/)
1 Tablespoon granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
5 Tablespoons butter
2 Tablespoons light brown sugar
6 large eggs
1 cup milk
1 cup all-purpose flour
dash of salt
1 teaspoon vanilla extract
Preheat oven to 400 degrees F.
In a small bowl, toss apple slices, granulated sugar, cinnamon, ginger, nutmeg, and allspice together; set aside.
Cut the butter into pieces and place in a 9×13-in. baking dish.
Place in oven, just until the butter has melted. Remove from oven. Sprinkle brown sugar over melted butter, and top with sliced apples mixture.
In a blender add the eggs, milk, flour, salt and vanilla; cover and process until smooth.
Pour batter over apples .
Bake, for 18-25 minutes or until edges are golden brown and puffy and center is set.
(source: https://tastesbetterfromscratch.com/apple-german-pancakes/)
Chocolate Pumpkin Bread
INGREDIENTS:
1 cup all-purpose flour
1/2 cup Dutch process cocoa
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 cups pumpkin puree (not pumpkin pie filling)
3/4 cup packed light brown sugar
1/2 cup canola oil or vegetable oil
1/4 cup buttermilk, at room temperature
2 large eggs, at room temperature, slightly beaten
1 1/2 teaspoons pure vanilla extract
1 cup semisweet chocolate chips, divided
DIRECTIONS:
Heat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking soda, and sea salt. Set aside.
In a large bowl, combine the pumpkin puree, brown sugar, oil, buttermilk, eggs, and vanilla extract. Stir until smooth and combined.
Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
(source: https://www.twopeasandtheirpod.com/chocolate-pumpkin-bread/)
Wednesday, October 31, 2018
White Chocolate Cranberry Cookies
INGREDIENTS:
3/4 cup craisins
2 tablespoons hot water
11/4 teaspoon baking soda
3/4 cup salted butter
1/2 cup white sugar
3/4 cup brown sugar
1 large egg, plus 1 large egg yolk, lightly whisked (eggs should be at room temperature.)
11/2 teaspoon vanilla
1 1/2 teaspoons cornstarch
2 1/4 cups plus 1 tablespoon flour, sifted
3/4 cup white chocolate chips
DIRECTIONS:
Preheat the oven to 325 degrees.
In a small bowl add the craisins, hot water and baking soda. Stir and set aside.
In the bowl of the standing mixer, cream the butter and sugars for 1 minute. Add the vanilla and egg mixture and mix again. Add in the raisin mixture and stir to combine.
In a medium bowl, whisk together the flour and cornstarch. Add the dry ingredients to the mixer and just before it’s done mixing add the chocolate chips.
Wrap tightly with saran wrap and set in the fridge for 15-20 minutes. Pull it out for 10 minutes and then scoop onto cookie sheets.
Bake for 10 minutes and remove from the oven.
(Source: https://ohsweetbasil.com/white-chocolate-cranberry-cookies-recipe/)
3/4 cup craisins
2 tablespoons hot water
11/4 teaspoon baking soda
3/4 cup salted butter
1/2 cup white sugar
3/4 cup brown sugar
1 large egg, plus 1 large egg yolk, lightly whisked (eggs should be at room temperature.)
11/2 teaspoon vanilla
1 1/2 teaspoons cornstarch
2 1/4 cups plus 1 tablespoon flour, sifted
3/4 cup white chocolate chips
DIRECTIONS:
Preheat the oven to 325 degrees.
In a small bowl add the craisins, hot water and baking soda. Stir and set aside.
In the bowl of the standing mixer, cream the butter and sugars for 1 minute. Add the vanilla and egg mixture and mix again. Add in the raisin mixture and stir to combine.
In a medium bowl, whisk together the flour and cornstarch. Add the dry ingredients to the mixer and just before it’s done mixing add the chocolate chips.
Wrap tightly with saran wrap and set in the fridge for 15-20 minutes. Pull it out for 10 minutes and then scoop onto cookie sheets.
Bake for 10 minutes and remove from the oven.
(Source: https://ohsweetbasil.com/white-chocolate-cranberry-cookies-recipe/)
Monday, October 8, 2018
Fajita Steak Marinade
INGREDIENTS:
1/4 Cup Orange Juice
1/4 Cup Lime Juice
1/4 Cup Pineapple Juice
2 Tablespoons Worcestershire Sauce
3 Tablespoons Olive Oil or Canola Oil
4 Cloves of Garlic, minced
2 1/2 Teaspoons Cumin
2 Teaspoons Chili Powder
1 Teaspoon Smoked Paprika
1/4 Teaspoon Ground Coriander
2 Teaspoons Kosher Salt
1/2 Teaspoon Black Pepper
1/3 Cup Chopped Cilantro
2 Pound Flank Steak
1 Each Red, Yellow, Green and Orange Bell Peppers, cored, seeded and sliced
1 Onion, sliced
1 Tablespoon Butter
1 Teaspoon of Olive Oil, plus more if needed
1 Teaspoon Homemade Taco Seasoning
DIRECTIONS:
In a plastic storage bag or baking dish, whisk together all of the marinade, adding the cilantro at the end.
Set aside 1/4 cup of the marinade.
If you wish to cook the flank steak whole, add it to the marinade, cover or seal and refrigerate for 2-24 hours, otherwise slice the meat against the grain very thin and add to the marinade.
When you’re ready to cook the meat, heat a grill to medium high heat and add the meat to the grill, carefully laying it across the grates so it does not fall through.
Cook for 6-7 minutes per side or until desired temperature.
Remove to a cutting board and allow to rest with a piece of foil draped over the top for 5 minutes.
Slice thin and serve with peppers.
(Source: https://ohsweetbasil.com/favorite-steak-fajitas-marinade-recipe/)
1/4 Cup Orange Juice
1/4 Cup Lime Juice
1/4 Cup Pineapple Juice
2 Tablespoons Worcestershire Sauce
3 Tablespoons Olive Oil or Canola Oil
4 Cloves of Garlic, minced
2 1/2 Teaspoons Cumin
2 Teaspoons Chili Powder
1 Teaspoon Smoked Paprika
1/4 Teaspoon Ground Coriander
2 Teaspoons Kosher Salt
1/2 Teaspoon Black Pepper
1/3 Cup Chopped Cilantro
2 Pound Flank Steak
1 Each Red, Yellow, Green and Orange Bell Peppers, cored, seeded and sliced
1 Onion, sliced
1 Tablespoon Butter
1 Teaspoon of Olive Oil, plus more if needed
1 Teaspoon Homemade Taco Seasoning
DIRECTIONS:
In a plastic storage bag or baking dish, whisk together all of the marinade, adding the cilantro at the end.
Set aside 1/4 cup of the marinade.
If you wish to cook the flank steak whole, add it to the marinade, cover or seal and refrigerate for 2-24 hours, otherwise slice the meat against the grain very thin and add to the marinade.
When you’re ready to cook the meat, heat a grill to medium high heat and add the meat to the grill, carefully laying it across the grates so it does not fall through.
Cook for 6-7 minutes per side or until desired temperature.
Remove to a cutting board and allow to rest with a piece of foil draped over the top for 5 minutes.
Slice thin and serve with peppers.
(Source: https://ohsweetbasil.com/favorite-steak-fajitas-marinade-recipe/)
German Pancakes
6 large eggs
1 cup milk
1 cup all-purpose flour
dash salt
1 teaspoon vanilla extract
5 Tablespoons butter
Instructions
Preheat oven to 425 degrees F.
As oven preheats, put the butter in an un-greased 9x13-in. baking dish and place in oven, just until melted.
Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth. Pour batter into baking dish, over melted butter.
Bake, for 20-23 minutes or until edges are golden brown and puffy.
To serve, sprinkle generously with powdered sugar and syrup.
(Source: https://tastesbetterfromscratch.com/german-pancakes-2/)
1 cup milk
1 cup all-purpose flour
dash salt
1 teaspoon vanilla extract
5 Tablespoons butter
Instructions
Preheat oven to 425 degrees F.
As oven preheats, put the butter in an un-greased 9x13-in. baking dish and place in oven, just until melted.
Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth. Pour batter into baking dish, over melted butter.
Bake, for 20-23 minutes or until edges are golden brown and puffy.
To serve, sprinkle generously with powdered sugar and syrup.
(Source: https://tastesbetterfromscratch.com/german-pancakes-2/)
Oatmeal Raisin Cookies
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
3 cups oats (not instant)
1 1⁄2 cups raisins
Preheat oven to 350°.
Whisk dry ingredients; set aside.
Combine wet ingredients with a hand mixer on low.
To cream, increase speed to high and beat until fluffy and the color lightens.
Stir the flour mixture into the creamed mixture until no flour is visible.
Add the oats and raisins; stir to incorporate.
Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
(Source: https://www.geniuskitchen.com/recipe/oatmeal-raisin-cookies-35813)
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
3 cups oats (not instant)
1 1⁄2 cups raisins
Preheat oven to 350°.
Whisk dry ingredients; set aside.
Combine wet ingredients with a hand mixer on low.
To cream, increase speed to high and beat until fluffy and the color lightens.
Stir the flour mixture into the creamed mixture until no flour is visible.
Add the oats and raisins; stir to incorporate.
Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
(Source: https://www.geniuskitchen.com/recipe/oatmeal-raisin-cookies-35813)
Wednesday, May 23, 2018
Crockpot Madras Lentils
2 cups of cooked lentils*
2 cups of canned tomato sauce
1/2 a large onion
1 large potato, peeled and cubed
1/2 cup of unsweetened coconut milk
3 Tbls butter
3 cloves of garlic, minced
1/2 tsp kosher salt
1/2 tsp dried oregano
1/2 tsp cumin
freshly ground black pepper, to taste
red pepper flakes, to taste
Lightly grease the sides of your crock-pot then dump everything into the slow cooker. Set to high for 3.5-4 hours.
Once time is up, taste and add any additional seasonings your taste buds prefer. This dish comes out super thick but you could thin it a bit with some additional coconut milk or veggie broth as desired. Simply amp up the seasonings to compensate!
Garnish with an optional sprinkle of parsley or basil and serve over a bed of fluffy rice, quinoa, or alongside a big green salad!
*** Prefer to used dried lentils? Simply add 1 cup of raw dried lentils to your crock-pot and increase the amount of tomato sauce used to two 15 oz cans total of sauce, plus add 1/2 cup of veggie broth to the mix. The lentils will soak up the extra liquid as it cooks.
(Source: https://peasandcrayons.com/2012/08/madras-lentils.html)
(Source: https://peasandcrayons.com/2012/08/madras-lentils.html)
Ultimate Waffles
1 3/4 Cup Flour
2 1/4 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
2 Tablespoons Cornstarch
3 Tablespoons plus 1 Teaspoon Sugar
1/2 Teaspoon Fine Sea Salt
3 Large Eggs
3/4 Cup Buttermilk
3/4 Cup Heavy Cream
1/2 Cup Unsalted Butter, melted and cooled slightly
In a bowl, whisk together the flour, baking powder, baking soda, corn starch, sugar and salt.
In another bowl, whisk together the eggs, buttermilk and heavy cream.
Using a wooden spoon, stir the wet ingredients into the dry ingredients until a few streaks of flour remain, but the batter is almost mixed together.
Add the butter and stir until just combined. Important!! Allow to rest for 15-30 minutes.
Heat a waffle iron. Brush butter on both sides of the waffle iron. Pour about 1/3 cup onto the iron and cook per instructions.
(Source: https://ohsweetbasil.com/ultimate-waffle-recipe/)
2 1/4 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
2 Tablespoons Cornstarch
3 Tablespoons plus 1 Teaspoon Sugar
1/2 Teaspoon Fine Sea Salt
3 Large Eggs
3/4 Cup Buttermilk
3/4 Cup Heavy Cream
1/2 Cup Unsalted Butter, melted and cooled slightly
In a bowl, whisk together the flour, baking powder, baking soda, corn starch, sugar and salt.
In another bowl, whisk together the eggs, buttermilk and heavy cream.
Using a wooden spoon, stir the wet ingredients into the dry ingredients until a few streaks of flour remain, but the batter is almost mixed together.
Add the butter and stir until just combined. Important!! Allow to rest for 15-30 minutes.
Heat a waffle iron. Brush butter on both sides of the waffle iron. Pour about 1/3 cup onto the iron and cook per instructions.
(Source: https://ohsweetbasil.com/ultimate-waffle-recipe/)
Melt In Your Mouth Buttermilk Pancakes
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 cups of sifted flour
2 tablespoons sugar
2 eggs, slightly whisked
2 cups of buttermilk
2 tablespoons butter, unsalted and melted
Preheat a griddle to medium heat.
In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar.
In a separate bowl, whisk together the eggs and buttermilk. Drizzle in the butter as you continue to whisk. Switch to a wooden spoon and make a well in the middle of the dry ingredients.
Pour in the wet ingredients and stir until almost completely combined. The more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining.
Butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.
(Source: https://ohsweetbasil.com/melt-in-your-mouth-buttermilk-pancakes-recipe/)
2 teaspoons baking powder
1 teaspoon baking soda
2 cups of sifted flour
2 tablespoons sugar
2 eggs, slightly whisked
2 cups of buttermilk
2 tablespoons butter, unsalted and melted
Preheat a griddle to medium heat.
In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar.
In a separate bowl, whisk together the eggs and buttermilk. Drizzle in the butter as you continue to whisk. Switch to a wooden spoon and make a well in the middle of the dry ingredients.
Pour in the wet ingredients and stir until almost completely combined. The more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining.
Butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.
(Source: https://ohsweetbasil.com/melt-in-your-mouth-buttermilk-pancakes-recipe/)
Wednesday, May 9, 2018
Thai Red Curry Noodle Soup
INGREDIENTS:
1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
3 garlic cloves, minced
1 red bell pepper, diced
1 onion, diced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
6 cups low sodium chicken broth
1 (13.5-ounce) can coconut milk
1/2 (8-ounce) package rice noodles
1 tablespoon fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
1/2 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice
DIRECTIONS:
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in red curry paste and ginger until fragrant, about 1 minute.
Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
(source: https://damndelicious.net/2018/04/18/thai-red-curry-noodle-soup/)
1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
3 garlic cloves, minced
1 red bell pepper, diced
1 onion, diced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
6 cups low sodium chicken broth
1 (13.5-ounce) can coconut milk
1/2 (8-ounce) package rice noodles
1 tablespoon fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
1/2 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice
DIRECTIONS:
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in red curry paste and ginger until fragrant, about 1 minute.
Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
(source: https://damndelicious.net/2018/04/18/thai-red-curry-noodle-soup/)
Tuesday, May 1, 2018
Sheet Pan Shrimp Fajitas
Fajitas
1 1/2 pounds medium uncooked/thawed shrimp shelled, deveined, tails removed*
3 bell peppers sliced (any color combo)
1/2 large red onion thinly sliced
3 1/2 tablespoons olive oil divided
1 pineapple chopped (optional)
1/2 tablespoon brown sugar (optional)
Fajita Seasoning
2 teaspoons chili powder
1 teaspoons ground cumin
1 tsp EACH garlic powder, onion powder, salt
1/2 tsp EACH smoked paprika, chipotle chili powder, dried oregano
1/4 teaspoon pepper
Whisk the fajita seasoning together. Set aside.
Preheat oven to 400 degrees F. Line a Jelly Roll Pan with foil and lightly spray with cooking spray. If you are not using pineapple, then use a regular size baking sheet.
Add pineapple and 1/2 tablespoon olive oil and 1/2 tablespoon brown sugar to prepared pan. Toss until evenly coated. Push to one side of the pan and spread into an even layer.
Add onions and bell peppers to pan. Drizzle with 1 1/2 tablespoons olive oil and sprinkle with 1 tablespoon Fajita seasoning. Toss until evenly coated then spread evenly on baking sheet next to pineapple. Bake for 10 minutes at 400 degrees F. Stir veggies and pineapple separately and place back into an even layer.
Meanwhile, add shrimp to a large bowl along with 1 tablespoon olive oil and remaining Fajita seasoning. Stir until evenly coated.
After veggies/pineapple have baked 10 minutes, remove from oven and place shrimp evenly on top of veggies.
Bake at 400 degrees F for 6 minutes then broil for 2 minutes or until shrimp are opaque.
Serve shrimp and veggies in a tortilla as fajitas OR see my serving options in the Notes. However you serve them, don't forget the freshly squeezed lime juice!
(Source: https://carlsbadcravings.com/shrimp-fajitas/)
1 1/2 pounds medium uncooked/thawed shrimp shelled, deveined, tails removed*
3 bell peppers sliced (any color combo)
1/2 large red onion thinly sliced
3 1/2 tablespoons olive oil divided
1 pineapple chopped (optional)
1/2 tablespoon brown sugar (optional)
Fajita Seasoning
2 teaspoons chili powder
1 teaspoons ground cumin
1 tsp EACH garlic powder, onion powder, salt
1/2 tsp EACH smoked paprika, chipotle chili powder, dried oregano
1/4 teaspoon pepper
Whisk the fajita seasoning together. Set aside.
Preheat oven to 400 degrees F. Line a Jelly Roll Pan with foil and lightly spray with cooking spray. If you are not using pineapple, then use a regular size baking sheet.
Add pineapple and 1/2 tablespoon olive oil and 1/2 tablespoon brown sugar to prepared pan. Toss until evenly coated. Push to one side of the pan and spread into an even layer.
Add onions and bell peppers to pan. Drizzle with 1 1/2 tablespoons olive oil and sprinkle with 1 tablespoon Fajita seasoning. Toss until evenly coated then spread evenly on baking sheet next to pineapple. Bake for 10 minutes at 400 degrees F. Stir veggies and pineapple separately and place back into an even layer.
Meanwhile, add shrimp to a large bowl along with 1 tablespoon olive oil and remaining Fajita seasoning. Stir until evenly coated.
After veggies/pineapple have baked 10 minutes, remove from oven and place shrimp evenly on top of veggies.
Bake at 400 degrees F for 6 minutes then broil for 2 minutes or until shrimp are opaque.
Serve shrimp and veggies in a tortilla as fajitas OR see my serving options in the Notes. However you serve them, don't forget the freshly squeezed lime juice!
(Source: https://carlsbadcravings.com/shrimp-fajitas/)
Monday, April 30, 2018
Slow Cooker Shredded Mexican Chicken
2 pounds chicken breasts
1 tablespoon olive oil
1/2 cup mild salsa (medium if you like spicy)
3-4 tablespoons brown sugar **
1 4 oz. can mild diced green chilies
1 14.5 oz. can diced tomatoes, drained
1 tablespoon chili powder
1 1/2 teaspoons salt
1 tsp EACH ground cumin, garlic pwdr, onion pwdr,
1/2 tsp EACH smoked paprika, dry oregano, pepper
1/2 teaspoon ground chipotle chili pepper (optional for more heat)
1 teaspoons liquid smoke
Hot sauce to taste
Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid. Taste and add hot sauce to taste if desired.
(source: https://carlsbadcravings.com/easy-slow-cooker-shredded-mexican-chicken-recipe/)
1 tablespoon olive oil
1/2 cup mild salsa (medium if you like spicy)
3-4 tablespoons brown sugar **
1 4 oz. can mild diced green chilies
1 14.5 oz. can diced tomatoes, drained
1 tablespoon chili powder
1 1/2 teaspoons salt
1 tsp EACH ground cumin, garlic pwdr, onion pwdr,
1/2 tsp EACH smoked paprika, dry oregano, pepper
1/2 teaspoon ground chipotle chili pepper (optional for more heat)
1 teaspoons liquid smoke
Hot sauce to taste
Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid. Taste and add hot sauce to taste if desired.
(source: https://carlsbadcravings.com/easy-slow-cooker-shredded-mexican-chicken-recipe/)
Chicken Marinade
1⁄4 cup cider vinegar
3 tablespoons whole grain mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1⁄2lemon, juiced
1⁄2 cup brown sugar
1 1⁄2 teaspoons salt
6 tablespoons olive oil
ground black pepper
6 boneless skinless chicken breast halves
In a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.Then whisk in olive oil and pepper.
Place chicken in the mixture. Cover and marinate chicken in the fridge 8 hours or overnight.
Remove chicken from marinade just before you turn on your grill or broiler to let come up a few degrees. Discard marinade.
Lightly oil your grill or broiler pan. Grill or broil about 10 minutes per side.
(source: http://www.geniuskitchen.com/recipe/amazing-chicken-marinade-29598)
3 tablespoons whole grain mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1⁄2lemon, juiced
1⁄2 cup brown sugar
1 1⁄2 teaspoons salt
6 tablespoons olive oil
ground black pepper
6 boneless skinless chicken breast halves
In a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.Then whisk in olive oil and pepper.
Place chicken in the mixture. Cover and marinate chicken in the fridge 8 hours or overnight.
Remove chicken from marinade just before you turn on your grill or broiler to let come up a few degrees. Discard marinade.
Lightly oil your grill or broiler pan. Grill or broil about 10 minutes per side.
(source: http://www.geniuskitchen.com/recipe/amazing-chicken-marinade-29598)
Instant Pot Black Beans
1 (1-lb.) bag (2 cups) black beans, rinsed and sorted
1 tablespoon onion powder
2 teaspoons garlic powder
1-2 teaspoons salt
1 bay leaf
6 cups unsalted vegetable broth, chicken broth, or water
Add all ingredients to the Instant Pot. Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button.
When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to venting.
(Source: https://www.camelliabrand.com/recipes/instant-pot-black-beans/)
1 tablespoon onion powder
2 teaspoons garlic powder
1-2 teaspoons salt
1 bay leaf
6 cups unsalted vegetable broth, chicken broth, or water
Add all ingredients to the Instant Pot. Cover, twist to lock the lid, and turn the valve to sealing. Press the Beans/Chili button.
When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to venting.
(Source: https://www.camelliabrand.com/recipes/instant-pot-black-beans/)
7-Up Marinade (for Grilled Chicken!)
2 cups 7-Up
1 cup soy sauce
1 Tbsp. horseradish
½ tsp. minced garlic
1 cup oil
In a medium bowl, mix all ingredients together. Trim Chicken and poke holes with fork. Place chicken in a 9x13 and pour marinade over top and cover. Place in fridge. Marinade 8 hours or overnight
Grill chicken and eat up!
(source: https://www.chef-in-training.com/2012/06/easy-7-up-marinade/)
1 cup soy sauce
1 Tbsp. horseradish
½ tsp. minced garlic
1 cup oil
In a medium bowl, mix all ingredients together. Trim Chicken and poke holes with fork. Place chicken in a 9x13 and pour marinade over top and cover. Place in fridge. Marinade 8 hours or overnight
Grill chicken and eat up!
(source: https://www.chef-in-training.com/2012/06/easy-7-up-marinade/)
Monday, April 9, 2018
Smoked Paprika Roasted Sweet Potatoes
3 large sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil
1 1/2 teaspoons smoked paprika
Kosher salt, to taste
Preheat oven to 425 degrees F.
Place sweet potatoes in a single layer on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated with the oil. Sprinkle smoked paprika evenly over the sweet potatoes and toss again. Season with salt.
Place the baking sheet in the oven and roast for 30-40 minutes, tossing once, or until sweet potatoes are tender and slightly browned.
(Source: https://www.twopeasandtheirpod.com/smoked-paprika-roasted-sweet-potatoes/)
2 tablespoons olive oil
1 1/2 teaspoons smoked paprika
Kosher salt, to taste
Preheat oven to 425 degrees F.
Place sweet potatoes in a single layer on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated with the oil. Sprinkle smoked paprika evenly over the sweet potatoes and toss again. Season with salt.
Place the baking sheet in the oven and roast for 30-40 minutes, tossing once, or until sweet potatoes are tender and slightly browned.
(Source: https://www.twopeasandtheirpod.com/smoked-paprika-roasted-sweet-potatoes/)
Ham & Cheese Breakfast Casserole
7 large eggs
1 (12 oz) can evaporated milk can use 1 1/2 cups “regular” milk if you like
1 teaspoon salt or more to taste
1/2 teaspoon black pepper
1 (28 oz) bag Frozen Potatoes O’Brien w/ Onions & Peppers keep frozen
2 cups chopped ham
1 (8 oz) bag shredded mozzarella cheese
1 (8 oz) bag shredded cheddar cheese
1/4 cup shredded parmesan cheese
Preheat oven to 350 degrees and grease a 9x13 pan with cooking spray.
In a large bowl whisk together eggs, milk, salt, and pepper. Set aside.
In another VERY large bowl, mix together frozen potatoes (break up any clumps), ham, and the three cheeses.
Pour egg mixture over potato mixture and stir to combine.
Pour mixture into prepared pan.
Bake, uncovered, for about 1 hour - 1 hour 15 minutes, or until bubbling and the eggs have set and the potatoes are tender.
Remove from oven and let rest for about 5-10 minutes.
(Source: https://showmetheyummy.com/ham-and-cheese-breakfast-casserole-recipe/)
1 (12 oz) can evaporated milk can use 1 1/2 cups “regular” milk if you like
1 teaspoon salt or more to taste
1/2 teaspoon black pepper
1 (28 oz) bag Frozen Potatoes O’Brien w/ Onions & Peppers keep frozen
2 cups chopped ham
1 (8 oz) bag shredded mozzarella cheese
1 (8 oz) bag shredded cheddar cheese
1/4 cup shredded parmesan cheese
Preheat oven to 350 degrees and grease a 9x13 pan with cooking spray.
In a large bowl whisk together eggs, milk, salt, and pepper. Set aside.
In another VERY large bowl, mix together frozen potatoes (break up any clumps), ham, and the three cheeses.
Pour egg mixture over potato mixture and stir to combine.
Pour mixture into prepared pan.
Bake, uncovered, for about 1 hour - 1 hour 15 minutes, or until bubbling and the eggs have set and the potatoes are tender.
Remove from oven and let rest for about 5-10 minutes.
(Source: https://showmetheyummy.com/ham-and-cheese-breakfast-casserole-recipe/)
Friday, April 6, 2018
Cinnamon Syrup
1 cup sugar
1⁄8 teaspoon salt
2 tablespoons flour
1⁄2 teaspoon cinnamon
2⁄3 cup water
2 tablespoons butter
Mix sugar, salt, flour, and cinnamon in a small saucepan. Add water and bring to a boil. Boil until thickened. Stir in butter.
Serve over pancakes, waffles, or french toast.
(Source: http://www.geniuskitchen.com/recipe/cinnamon-syrup-37023)
1⁄8 teaspoon salt
2 tablespoons flour
1⁄2 teaspoon cinnamon
2⁄3 cup water
2 tablespoons butter
Mix sugar, salt, flour, and cinnamon in a small saucepan. Add water and bring to a boil. Boil until thickened. Stir in butter.
Serve over pancakes, waffles, or french toast.
(Source: http://www.geniuskitchen.com/recipe/cinnamon-syrup-37023)
Chocolate Pudding
INGREDIENTS
1/4 cup packed light brown sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
2 3/4 cups whole milk
1/4 cup heavy cream
1 cup milk chocolate chips
1/2 teaspoon vanilla extract
DIRECTIONS:
In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly. Whisk in the milk and cream to the sugar mixture until it is smooth. Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally.
Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Take the pot off the heat and stir in the vanilla.
Transfer the pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to form. Refrigerate the pudding until it is completely cool, at least 4 hours but up to 3 days, if it is stored in an airtight container. Serve with a dollop of whipped cream…or not.
(Source: https://www.melskitchencafe.com/the-best-vanilla-and-chocolate-pudding/)
1/4 cup packed light brown sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
2 3/4 cups whole milk
1/4 cup heavy cream
1 cup milk chocolate chips
1/2 teaspoon vanilla extract
DIRECTIONS:
In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly. Whisk in the milk and cream to the sugar mixture until it is smooth. Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally.
Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Take the pot off the heat and stir in the vanilla.
Transfer the pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to form. Refrigerate the pudding until it is completely cool, at least 4 hours but up to 3 days, if it is stored in an airtight container. Serve with a dollop of whipped cream…or not.
(Source: https://www.melskitchencafe.com/the-best-vanilla-and-chocolate-pudding/)
Monday, March 19, 2018
Blackened Fish Tacos w/Pineapple Cucumber Slaw
1.5 pounds tilapia (I use 4 5 oz. fillets)
6-8 6-inch corn tortillas, warmed
1/2 cup Mexican cheese blend, more or less
2 tablespoon olive oil, divided
1 tablespoon butter
Marinade
3 tablespoons olive oil
3 tablespoons lime juice
1 tablespoon reduced sodium soy sauce
1 1/2 tablespoons Spice Rub (in directions)
Spice Rub
1 TBS EACH ancho chili powder, brown sugar
1 tsp EACH smoked paprika, ground cumin, garlic pwdr, onion pwdr, salt
1/2 tsp EACH dried oregano, pepper
1/4 teaspoon cayenne pepper (optional)
Pineapple Cucumber Slaw
2 cups chopped fresh pineapple
2 cups thinly sliced red cabbage
1 medium cucumber, peeled and chopped
1/4 cup chopped red onion
1/2 cup loosely packed cilantro, chopped
1 tablespoon lime juice
salt and pepper to taste
Avocado Crema
1 medium avocado
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Marinade: Mix together all of the Spice Rub ingredients in a medium bowl. Remove 1 1/2 tablespoons Spice Rub and add this to a large freezer bag along with all of the Marinade ingredients. Whisk together then add fish. Marinate at room temperature for 30 minutes. You will use remaining spices later.
Avocado Crema: Meanwhile, make the Avocado Crema by adding all the Crema ingredients to your blender and blending until smooth, scraping sides down as needed. Refrigerate in an airtight container until ready to serve.
Pineapple Cucumber Slaw: Add all of the Pineapple Cucumber Slaw ingredients to a large bowl. Toss to combine. Refrigerate until ready to serve.
Spice Rub: After 30-60 minutes (no more), remove fish from marinade and pat dry. Mix remaining Spice Rub together with 1 tablespoon olive oil in a small bowl. Rub evenly over fish and let sit for 15 minutes at room temperature.
Cook: In a large cast iron skillet, heat 1 tablespoon olive oil over medium high heat. Once very hot, add 1 tablespoon butter. As soon as it melts add fillets and cook approximately 3 minutes per side, or until nicely blackened.
Assemble: Remove fish from skillet and break into large pieces. Evenly divide fish among tortillas then top with cheese, Pineapple Cucumber Slaw and Avocado Crema. Garnish with additional lime and hot sauce if desired.
(Source: https://carlsbadcravings.com/blackened-fish-tacos-recipe/)
6-8 6-inch corn tortillas, warmed
1/2 cup Mexican cheese blend, more or less
2 tablespoon olive oil, divided
1 tablespoon butter
Marinade
3 tablespoons olive oil
3 tablespoons lime juice
1 tablespoon reduced sodium soy sauce
1 1/2 tablespoons Spice Rub (in directions)
Spice Rub
1 TBS EACH ancho chili powder, brown sugar
1 tsp EACH smoked paprika, ground cumin, garlic pwdr, onion pwdr, salt
1/2 tsp EACH dried oregano, pepper
1/4 teaspoon cayenne pepper (optional)
Pineapple Cucumber Slaw
2 cups chopped fresh pineapple
2 cups thinly sliced red cabbage
1 medium cucumber, peeled and chopped
1/4 cup chopped red onion
1/2 cup loosely packed cilantro, chopped
1 tablespoon lime juice
salt and pepper to taste
Avocado Crema
1 medium avocado
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Marinade: Mix together all of the Spice Rub ingredients in a medium bowl. Remove 1 1/2 tablespoons Spice Rub and add this to a large freezer bag along with all of the Marinade ingredients. Whisk together then add fish. Marinate at room temperature for 30 minutes. You will use remaining spices later.
Avocado Crema: Meanwhile, make the Avocado Crema by adding all the Crema ingredients to your blender and blending until smooth, scraping sides down as needed. Refrigerate in an airtight container until ready to serve.
Pineapple Cucumber Slaw: Add all of the Pineapple Cucumber Slaw ingredients to a large bowl. Toss to combine. Refrigerate until ready to serve.
Spice Rub: After 30-60 minutes (no more), remove fish from marinade and pat dry. Mix remaining Spice Rub together with 1 tablespoon olive oil in a small bowl. Rub evenly over fish and let sit for 15 minutes at room temperature.
Cook: In a large cast iron skillet, heat 1 tablespoon olive oil over medium high heat. Once very hot, add 1 tablespoon butter. As soon as it melts add fillets and cook approximately 3 minutes per side, or until nicely blackened.
Assemble: Remove fish from skillet and break into large pieces. Evenly divide fish among tortillas then top with cheese, Pineapple Cucumber Slaw and Avocado Crema. Garnish with additional lime and hot sauce if desired.
(Source: https://carlsbadcravings.com/blackened-fish-tacos-recipe/)
Creamy Red Lentil Dahl
1 large onion , chopped finely
4 large garlic cloves , chopped finely
1 teaspoon red chili pepper flakes
½ teaspoon ground cinnamon
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
2 tablespoons fresh ginger
2 slightly heaping teaspoons turmeric
1 teaspoon ground pepper , add more to taste if necessary at the end
2 teaspoons salt , add more to taste if necessary at the end
2 cups red lentils - No need to soak
3 large tomatoes, chopped into small chunks
1 can (a little under 1¾ cup) coconut milk
3½ cups water
Add 3 tablespoons of water (or oil if you prefer) to a large pan and place over a medium heat. Once the pan is hot add the chopped onion and sauté for about 5 - 10 minutes until translucent. Stir frequently and add a drop or two of water as you need to to stop them sticking.
Add the chopped garlic & ginger to the pan and cook for about 1 minute longer.
Add the chili and spices and cook them out for a minute or two then add the lentils. Toast the lentils gently for a few minutes, stirring frequently to stop them sticking.
Add the chopped tomatoes, water and coconut milk, stir well and bring to a gentle simmer.
Turn down to medium low, and continue to simmer for around another 25-30 minutes, stirring every 5 minutes or so, until the lentils are breaking down and the sauce is nice and thick.
(Source: https://avirtualvegan.com/creamy-red-lentil-dahl/)
4 large garlic cloves , chopped finely
1 teaspoon red chili pepper flakes
½ teaspoon ground cinnamon
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
2 tablespoons fresh ginger
2 slightly heaping teaspoons turmeric
1 teaspoon ground pepper , add more to taste if necessary at the end
2 teaspoons salt , add more to taste if necessary at the end
2 cups red lentils - No need to soak
3 large tomatoes, chopped into small chunks
1 can (a little under 1¾ cup) coconut milk
3½ cups water
Add 3 tablespoons of water (or oil if you prefer) to a large pan and place over a medium heat. Once the pan is hot add the chopped onion and sauté for about 5 - 10 minutes until translucent. Stir frequently and add a drop or two of water as you need to to stop them sticking.
Add the chopped garlic & ginger to the pan and cook for about 1 minute longer.
Add the chili and spices and cook them out for a minute or two then add the lentils. Toast the lentils gently for a few minutes, stirring frequently to stop them sticking.
Add the chopped tomatoes, water and coconut milk, stir well and bring to a gentle simmer.
Turn down to medium low, and continue to simmer for around another 25-30 minutes, stirring every 5 minutes or so, until the lentils are breaking down and the sauce is nice and thick.
(Source: https://avirtualvegan.com/creamy-red-lentil-dahl/)
Monday, February 12, 2018
Award Winning Instant Pot Chili
1.5 Pounds Ground Beef
6 Strips of Bacon, chopped
1 can Kidney Beans, drained
1 can Pinto beans, drained
1 can Black beans, drained
1 can Fire Roasted diced tomatoes with juice
1 can (6 oz) Tomato paste
1 large Red onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeño, seeded and minced *optional
2 Cups Beef stock
1 Tbls Dried oregano
2 tsp ground cumin
2 tsp Kosher salt
1 tsp ground black pepper
1 tsp Smoked Paprika
2 Tbls chili powder
1 Tbls Worcestershire sauce
1 Tbls Minced garlic
Turn your instant pot to sauté and add the bacon. Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel lined plate.
Add the onions and peppers and cook until tender. Add the meat and cook until browned. Drain off any excess grease, we just tilt the pot and use a large spoon. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
Turn the instant pot to chili and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
(Source: https://ohsweetbasil.com/instant-pot-award-winning-chili-recipe/)
6 Strips of Bacon, chopped
1 can Kidney Beans, drained
1 can Pinto beans, drained
1 can Black beans, drained
1 can Fire Roasted diced tomatoes with juice
1 can (6 oz) Tomato paste
1 large Red onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeño, seeded and minced *optional
2 Cups Beef stock
1 Tbls Dried oregano
2 tsp ground cumin
2 tsp Kosher salt
1 tsp ground black pepper
1 tsp Smoked Paprika
2 Tbls chili powder
1 Tbls Worcestershire sauce
1 Tbls Minced garlic
Turn your instant pot to sauté and add the bacon. Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel lined plate.
Add the onions and peppers and cook until tender. Add the meat and cook until browned. Drain off any excess grease, we just tilt the pot and use a large spoon. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
Turn the instant pot to chili and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
(Source: https://ohsweetbasil.com/instant-pot-award-winning-chili-recipe/)
Pancakes
2 eggs
1.5 cups milk
4 Tbls butter, melted
2 cups flour
2 Tbls sugar
2 tsp baking powder
1 teaspoon salt
Beat egg until fluffy. Add milk and melted butter. Add dry ingredients and mix well.
Grease and heat a heavy griddle. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
When bubbles appear on surface and begin to break, turn over and cook the other side.
(Source: http://www.geniuskitchen.com/recipe/pancakes-25690)
1.5 cups milk
4 Tbls butter, melted
2 cups flour
2 Tbls sugar
2 tsp baking powder
1 teaspoon salt
Beat egg until fluffy. Add milk and melted butter. Add dry ingredients and mix well.
Grease and heat a heavy griddle. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
When bubbles appear on surface and begin to break, turn over and cook the other side.
(Source: http://www.geniuskitchen.com/recipe/pancakes-25690)
Bran Muffins
1 1⁄2 cups wheat bran or 1 1⁄2 cups oat bran
1 cup buttermilk
1⁄3 cup vegetable oil
1 eggs
2⁄3 cup brown sugar
1⁄2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1⁄2 teaspoon salt
1⁄2 cup raisins
Preheat oven to 375 degrees. Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk; let stand for 10 minutes.
Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture.
Sift together flour, baking soda, baking powder, cinnamon, and salt.
Stir flour mixture into buttermilk mixture, until just blended.
Fold in raisins and spoon batter into prepared muffin tins.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
(Source: http://www.geniuskitchen.com/recipe/classic-bran-muffins-63584)
1 cup buttermilk
1⁄3 cup vegetable oil
1 eggs
2⁄3 cup brown sugar
1⁄2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1⁄2 teaspoon salt
1⁄2 cup raisins
Preheat oven to 375 degrees. Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk; let stand for 10 minutes.
Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture.
Sift together flour, baking soda, baking powder, cinnamon, and salt.
Stir flour mixture into buttermilk mixture, until just blended.
Fold in raisins and spoon batter into prepared muffin tins.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
(Source: http://www.geniuskitchen.com/recipe/classic-bran-muffins-63584)
Banana Muffins
3 large ripe bananas, mashed
3⁄4 cup sugar
1 egg, slightly beaten
1⁄3 cup melted butter
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 cups flour
Mash bananas. Add sugar and slightly beaten egg. Add melted butter. Add the dry ingredients and stir. Bake at 375 degrees for 20 minutes.
(source: http://www.geniuskitchen.com/recipe/best-ever-banana-muffins-62286#activity-feed)
3⁄4 cup sugar
1 egg, slightly beaten
1⁄3 cup melted butter
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 cups flour
Mash bananas. Add sugar and slightly beaten egg. Add melted butter. Add the dry ingredients and stir. Bake at 375 degrees for 20 minutes.
(source: http://www.geniuskitchen.com/recipe/best-ever-banana-muffins-62286#activity-feed)
Soft & Chewy Chocolate Chip Cookies
1 cup butter, softened to cool room temperature (not overly warm or melty)
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 large egg
2 1/2 cups flour
2 cups chocolate chips
Preheat the oven to 350 degrees F (see note about convection). Line two baking sheets with parchment paper or silicone liners.
In the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld electric mixer, combine the butter, granulated sugar, brown sugar, vanilla, salt, baking soda, and baking powder.
Mix on low speed to combine. Increase the speed to medium and mix for 4-5 minutes until the mixture is light and creamy, scraping the sides of the bowl as needed.
Add the egg and mix until evenly combined.
Add the flour and the chocolate chips and mix until combined and no dry streaks remain.
Scoop the cookie dough into rounded balls and bake for 9-11 minutes until just very lightly golden (or no color at all) and set around the edges. Let cool for a few minutes on the baking sheet before moving to a wire rack to cool completely.
(Source: https://www.melskitchencafe.com/soft-and-chewy-chocolate-chip-cookies/)
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 large egg
2 1/2 cups flour
2 cups chocolate chips
Preheat the oven to 350 degrees F (see note about convection). Line two baking sheets with parchment paper or silicone liners.
In the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld electric mixer, combine the butter, granulated sugar, brown sugar, vanilla, salt, baking soda, and baking powder.
Mix on low speed to combine. Increase the speed to medium and mix for 4-5 minutes until the mixture is light and creamy, scraping the sides of the bowl as needed.
Add the egg and mix until evenly combined.
Add the flour and the chocolate chips and mix until combined and no dry streaks remain.
Scoop the cookie dough into rounded balls and bake for 9-11 minutes until just very lightly golden (or no color at all) and set around the edges. Let cool for a few minutes on the baking sheet before moving to a wire rack to cool completely.
(Source: https://www.melskitchencafe.com/soft-and-chewy-chocolate-chip-cookies/)
Tuesday, January 30, 2018
Belgian Waffles
2 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4 cup sugar
2 eggs
1⁄2 cup vegetable oil
2 cups milk
1 teaspoon vanilla
Oil the waffle maker. Sift the dry ingredients together in a large bowl. In separate bowl, separate egg whites and beat until stiff peaks form. In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly. Add to dry ingredients and mix well. Fold in egg whites.
Cook in waffle iron on medium-high heat for around 5-10 minutes.
(Source: http://www.geniuskitchen.com/recipe/the-best-belgian-waffles-63071)
4 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4 cup sugar
2 eggs
1⁄2 cup vegetable oil
2 cups milk
1 teaspoon vanilla
Oil the waffle maker. Sift the dry ingredients together in a large bowl. In separate bowl, separate egg whites and beat until stiff peaks form. In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly. Add to dry ingredients and mix well. Fold in egg whites.
Cook in waffle iron on medium-high heat for around 5-10 minutes.
(Source: http://www.geniuskitchen.com/recipe/the-best-belgian-waffles-63071)
Monday, January 15, 2018
French Dip Sandwiches (Instant Pot)
3 lb. chuck roast
1 Tbsp olive oil
1 tsp sea salt
freshly ground pepper
1 tsp garlic powder
1 cup onion diced
1 cup beef broth
1/3 cup soy sauce
2 Tbsp balsamic vinegar
1 cup Dr. Pepper do not use diet
1/2 tsp oregano
1/2 tsp rosemary
6 soft sandwich rolls
butter
6 slices provolone cheese
Add oil to Instant Pot and press saute button. Season roast with salt, pepper and garlic powder on both sides. Place roast in Instant Pot and brown on both sides. Remove and add in onions. Stir to saute just until they begin to soften.
Add beef broth, soy sauce, vinegar, Dr. Pepper, oregano and rosemary. Put meat back into pot and hit Meat/Stew and increase time to 100 minutes.
Allow Instant Pot to do a natural release for about 20-25 minutes turn turn valuve to venting to release any remaining pressure.
Remove meat and shred. Strain liquid through a fine mesh strainer and reserve for dipping sandwiches.
Butter insides of sandwich rolls and toast under broiler under golden brown. Add meat onto roll, top with provolone cheese and place under broiler to melt cheese. Add top of roll and then serve with remaining au jus for dipping.
(Source: https://www.yourhomebasedmom.com/instant-pot-french-dip-sandwiches/)
1 Tbsp olive oil
1 tsp sea salt
freshly ground pepper
1 tsp garlic powder
1 cup onion diced
1 cup beef broth
1/3 cup soy sauce
2 Tbsp balsamic vinegar
1 cup Dr. Pepper do not use diet
1/2 tsp oregano
1/2 tsp rosemary
6 soft sandwich rolls
butter
6 slices provolone cheese
Add oil to Instant Pot and press saute button. Season roast with salt, pepper and garlic powder on both sides. Place roast in Instant Pot and brown on both sides. Remove and add in onions. Stir to saute just until they begin to soften.
Add beef broth, soy sauce, vinegar, Dr. Pepper, oregano and rosemary. Put meat back into pot and hit Meat/Stew and increase time to 100 minutes.
Allow Instant Pot to do a natural release for about 20-25 minutes turn turn valuve to venting to release any remaining pressure.
Remove meat and shred. Strain liquid through a fine mesh strainer and reserve for dipping sandwiches.
Butter insides of sandwich rolls and toast under broiler under golden brown. Add meat onto roll, top with provolone cheese and place under broiler to melt cheese. Add top of roll and then serve with remaining au jus for dipping.
(Source: https://www.yourhomebasedmom.com/instant-pot-french-dip-sandwiches/)
Zupas CopyCat Tomato Basil Orzo Soup
8-10 roma tomatoes, chopped in quarters
2 cloves of garlic, minced
2 teaspoons olive oil
1 1/2 Cup Tomato Sauce
1 Cup Vegetable or Chicken Broth
1 Teaspoon salt
pepper
1 tablespoon brown sugar
1 cup Milk
1 tablespoon basil, chopped
1 Tablespoon Butter
2/3 Cup Orzo Pasta
2 Tablespoons Fresh Parmesan Cheese
Place the tomatoes on a baking sheet that has been lightly drizzled with olive oil. Drizzle the tomatoes with olive oil and toss to coat. Sprinkle evenly with kosher salt and black pepper. Roast at 425 for 20-40 minutes or until shriveled and soft.
Remove from the oven and let cool for a few minutes; place the tomatoes and any accumulated juices from the pan into a blender and puree until you have 2 1/2 cups. If you come up short, just add tomato sauce.
Drizzle about 2 teaspoons of olive oil in a large sauce pot. Heat over medium high heat until shimmering. Add the garlic, turn down to medium and stir frequently. Allow to cook until fragrant, about 30 seconds. Add the tomato puree, juice, broth, tomato sauce brown sugar, salt and pepper. Stir and then allow to come to a boil. Boil for 10 minutes and turn down to a simmer. Add the milk and simmer for 10-15 minutes. Stir in the butter and basil.
Meanwhile, cook the pasta per package instructions. Drain.
Ladle the soup into bowls, add a little pasta and parmesean and serve immediately.
(Source: https://ohsweetbasil.com/zupas-copycat-tomato-basil-orzo-soup-recipe/)
2 cloves of garlic, minced
2 teaspoons olive oil
1 1/2 Cup Tomato Sauce
1 Cup Vegetable or Chicken Broth
1 Teaspoon salt
pepper
1 tablespoon brown sugar
1 cup Milk
1 tablespoon basil, chopped
1 Tablespoon Butter
2/3 Cup Orzo Pasta
2 Tablespoons Fresh Parmesan Cheese
Place the tomatoes on a baking sheet that has been lightly drizzled with olive oil. Drizzle the tomatoes with olive oil and toss to coat. Sprinkle evenly with kosher salt and black pepper. Roast at 425 for 20-40 minutes or until shriveled and soft.
Remove from the oven and let cool for a few minutes; place the tomatoes and any accumulated juices from the pan into a blender and puree until you have 2 1/2 cups. If you come up short, just add tomato sauce.
Drizzle about 2 teaspoons of olive oil in a large sauce pot. Heat over medium high heat until shimmering. Add the garlic, turn down to medium and stir frequently. Allow to cook until fragrant, about 30 seconds. Add the tomato puree, juice, broth, tomato sauce brown sugar, salt and pepper. Stir and then allow to come to a boil. Boil for 10 minutes and turn down to a simmer. Add the milk and simmer for 10-15 minutes. Stir in the butter and basil.
Meanwhile, cook the pasta per package instructions. Drain.
Ladle the soup into bowls, add a little pasta and parmesean and serve immediately.
(Source: https://ohsweetbasil.com/zupas-copycat-tomato-basil-orzo-soup-recipe/)
Friday, January 12, 2018
Enfrijoladas
ENFRIJOLADAS INGREDIENTS:
1 batch Chipotle Black Bean Sauce (see below)
corn or flour tortillas
your favorite fillings (ex: cooked diced chicken/steak/pork/shrimp, shredded cheese, roasted vegetables, etc.)
your favorite toppings (ex: avocado, cilantro, queso fresco, diced red onion, sour cream, lime wedges etc.)
BLACK BEAN SAUCE INGREDIENTS:
2 (15-ounce) cans black beans, rinsed and drained
4 cloves garlic, peeled
2 chipotles in adobo sauce, or more to taste
2 cups chicken or vegetable stock
1/2 cup diced white onion
1 1/2 teaspoons ground cumin
1/2 teaspoon oregano
1/2 teaspoon salt, or more to taste
TO MAKE THE ENFRIJOLADAS:
Heat oven to 350°F.
Spread 1/2 cup of the prepared black bean sauce evenly over the bottom of a 9 x 13-inch baking dish. Pour the remainder of the black bean sauce in a large bowl. Set aside.
Gently dip a single tortilla in the bowl of black bean sauce until the tortilla is completely coated on each side. Transfer the tortilla to a plate, fill the tortilla with your desired fillings, then roll it up and place it seam-side-down in the baking dish. Repeat with the remaining tortillas and filling.
Spoon a generous portion of the remaining black bean sauce on top of the rolled tortillas. Bake (uncovered) for 15 minutes.
Serve immediately, garnished with your favorite toppings.
TO MAKE THE BLACK BEAN SAUCE:
Combine all ingredients in a blender or food processor, and puree until smooth. Taste, and season with extra salt if needed. (Also feel free to add in an extra chipotle or a spoonful of extra adobo sauce if you would like a smokier black bean sauce.)
(Source: https://www.gimmesomeoven.com/chicken-enfrijoladas/)
1 batch Chipotle Black Bean Sauce (see below)
corn or flour tortillas
your favorite fillings (ex: cooked diced chicken/steak/pork/shrimp, shredded cheese, roasted vegetables, etc.)
your favorite toppings (ex: avocado, cilantro, queso fresco, diced red onion, sour cream, lime wedges etc.)
BLACK BEAN SAUCE INGREDIENTS:
2 (15-ounce) cans black beans, rinsed and drained
4 cloves garlic, peeled
2 chipotles in adobo sauce, or more to taste
2 cups chicken or vegetable stock
1/2 cup diced white onion
1 1/2 teaspoons ground cumin
1/2 teaspoon oregano
1/2 teaspoon salt, or more to taste
TO MAKE THE ENFRIJOLADAS:
Heat oven to 350°F.
Spread 1/2 cup of the prepared black bean sauce evenly over the bottom of a 9 x 13-inch baking dish. Pour the remainder of the black bean sauce in a large bowl. Set aside.
Gently dip a single tortilla in the bowl of black bean sauce until the tortilla is completely coated on each side. Transfer the tortilla to a plate, fill the tortilla with your desired fillings, then roll it up and place it seam-side-down in the baking dish. Repeat with the remaining tortillas and filling.
Spoon a generous portion of the remaining black bean sauce on top of the rolled tortillas. Bake (uncovered) for 15 minutes.
Serve immediately, garnished with your favorite toppings.
TO MAKE THE BLACK BEAN SAUCE:
Combine all ingredients in a blender or food processor, and puree until smooth. Taste, and season with extra salt if needed. (Also feel free to add in an extra chipotle or a spoonful of extra adobo sauce if you would like a smokier black bean sauce.)
(Source: https://www.gimmesomeoven.com/chicken-enfrijoladas/)
Butter Rice
1/3 cup butter
1/2 medium yellow onion, finely diced
1 1/2 cups long grain white rice
3 cups good quality chicken stock*
salt & pepper, to taste
2-3 bay leaves
Melt butter over medium heat in large saucepan. Add in onion and saute gently for 5-6 minutes. Stir in rice grains to coat in butter.
Pour in remaining ingredients. Cover, bring to boil, then reduce heat to low and cook 5 minutes less than what is listed on rice package directions {should be about 15 minutes.}
Turn heat off rice, but keep on hot burner for 10 minutes to steam and prevent scorching. Fluff rice with fork, remove bay leaves and serve as desired.
(source: https://laurenslatest.com/laurens-famous-butter-rice/)
1/2 medium yellow onion, finely diced
1 1/2 cups long grain white rice
3 cups good quality chicken stock*
salt & pepper, to taste
2-3 bay leaves
Melt butter over medium heat in large saucepan. Add in onion and saute gently for 5-6 minutes. Stir in rice grains to coat in butter.
Pour in remaining ingredients. Cover, bring to boil, then reduce heat to low and cook 5 minutes less than what is listed on rice package directions {should be about 15 minutes.}
Turn heat off rice, but keep on hot burner for 10 minutes to steam and prevent scorching. Fluff rice with fork, remove bay leaves and serve as desired.
(source: https://laurenslatest.com/laurens-famous-butter-rice/)
Mexican Corn Dip
2 tablespoons unsalted butter
4 cups corn kernels, frozen, canned or roasted
1 jalapeño, seeded and diced
3 tablespoons mayonnaise
2 tablespoons crumbled cotija cheese
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon chili powder
1 clove garlic, pressed
Juice of 1 lime
Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
Serve immediately. (Eat with chips, or just by itself.)
(Source: https://damndelicious.net/2014/07/28/mexican-corn-dip/)
4 cups corn kernels, frozen, canned or roasted
1 jalapeño, seeded and diced
3 tablespoons mayonnaise
2 tablespoons crumbled cotija cheese
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon chili powder
1 clove garlic, pressed
Juice of 1 lime
Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.
Serve immediately. (Eat with chips, or just by itself.)
(Source: https://damndelicious.net/2014/07/28/mexican-corn-dip/)
Monday, January 8, 2018
Caramel Sauce
1 cup Brown Sugar
1/2 stick Butter (4 Tablespoons)
1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
1 Tablespoon Vanilla
Pinch Of Salt
Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.
If sauce is thin, just continue cooking for a few more minutes.
(Source: http://thepioneerwoman.com/cooking/easy-caramel-sauce/)
1/2 stick Butter (4 Tablespoons)
1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
1 Tablespoon Vanilla
Pinch Of Salt
Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.
If sauce is thin, just continue cooking for a few more minutes.
(Source: http://thepioneerwoman.com/cooking/easy-caramel-sauce/)
Orange Rolls
3/4 Cup Sugar
3/4 Cup Butter or shortening, plus extra for buttering the dough, about 1/3 cup extra butter
3 Cups Scalded Milk * see note
1 Cup Potato Flakes
1 Tb Salt
4 Eggs
1 Tablespoon SAF Instant Yeast or 2 Tablespoons Fleishmans yeast (we use fleishman)
7 Cups Flour
Zest of 1 large Orange
GLAZE
2 Cups Powdered Sugar
2 Teaspoons Orange Zest
4 Tablespoons Orange Juice
2 Tablespoons Butter, softened
Pinch of salt
DIRECTIONS:
POTATO ROLLS
Mix the sugar, butter or shortening, scalded milk, potato flakes, and salt until lukewarm. Add the yeast and let sit for 1 minute and then whisk in the eggs and zest. Add 6 cups of the flour and stir until the dough has come together, but is still soft, you may need to add an extra 1/2 cup, but reserve the last 1/2 cup for heavily flouring the counter and dough when it’s time to roll them out. This is not like a bread dough. It is a slightly sticky dough.
Let dough rise for one hour. Push down and divide dough into 3 parts. Flour your counter and the top of the dough. Roll out to 1/2″ thick and butter 1/2 of dough. Fold the dough over and cut into 1″ wide strips.
Tie into knots and place on cookie sheet. Let rise for 1-2 hours more.
Bake at 350 until golden brown, (14-20 min)
GLAZE
Mix together, all of the ingredients until a thicker glaze forms.
Once rolls have cooled slightly glaze them!
(Source: https://ohsweetbasil.com/orange-rolls/)
3/4 Cup Butter or shortening, plus extra for buttering the dough, about 1/3 cup extra butter
3 Cups Scalded Milk * see note
1 Cup Potato Flakes
1 Tb Salt
4 Eggs
1 Tablespoon SAF Instant Yeast or 2 Tablespoons Fleishmans yeast (we use fleishman)
7 Cups Flour
Zest of 1 large Orange
GLAZE
2 Cups Powdered Sugar
2 Teaspoons Orange Zest
4 Tablespoons Orange Juice
2 Tablespoons Butter, softened
Pinch of salt
DIRECTIONS:
POTATO ROLLS
Mix the sugar, butter or shortening, scalded milk, potato flakes, and salt until lukewarm. Add the yeast and let sit for 1 minute and then whisk in the eggs and zest. Add 6 cups of the flour and stir until the dough has come together, but is still soft, you may need to add an extra 1/2 cup, but reserve the last 1/2 cup for heavily flouring the counter and dough when it’s time to roll them out. This is not like a bread dough. It is a slightly sticky dough.
Let dough rise for one hour. Push down and divide dough into 3 parts. Flour your counter and the top of the dough. Roll out to 1/2″ thick and butter 1/2 of dough. Fold the dough over and cut into 1″ wide strips.
Tie into knots and place on cookie sheet. Let rise for 1-2 hours more.
Bake at 350 until golden brown, (14-20 min)
GLAZE
Mix together, all of the ingredients until a thicker glaze forms.
Once rolls have cooled slightly glaze them!
(Source: https://ohsweetbasil.com/orange-rolls/)
Thai Red Curry Chicken & Vegetables
1 1/2 tablespoons olive oil or coconut oil
1 pound chicken breasts sliced into 1/4” slices then 2” pieces**
1/2 large onion, chopped
2 tablespoons red curry paste
1 red bell pepper, thinly sliced then chopped into 2” pieces
1 orange bell pepper thinly sliced then chopped into 2” pieces
1 small zucchini, sliced
2 teaspoons freshly grated ginger
4 garlic cloves, minced
1 13.5 oz. can quality coconut milk (I like Chaokoh)
1 tablespoon cornstarch
1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
2 tablespoons less sodium soy sauce
2 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and saute 1 minute.
Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients.
Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin with water. Discard bay leaf.
Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and Sriracha to taste. Serve with rice.
(Source: https://carlsbadcravings.com/thai-red-curry-chicken-recipe/#)
1 pound chicken breasts sliced into 1/4” slices then 2” pieces**
1/2 large onion, chopped
2 tablespoons red curry paste
1 red bell pepper, thinly sliced then chopped into 2” pieces
1 orange bell pepper thinly sliced then chopped into 2” pieces
1 small zucchini, sliced
2 teaspoons freshly grated ginger
4 garlic cloves, minced
1 13.5 oz. can quality coconut milk (I like Chaokoh)
1 tablespoon cornstarch
1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
2 tablespoons less sodium soy sauce
2 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 bay leaf
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and saute 1 minute.
Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients.
Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin with water. Discard bay leaf.
Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and Sriracha to taste. Serve with rice.
(Source: https://carlsbadcravings.com/thai-red-curry-chicken-recipe/#)
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