This has quickly become my favorite chocolate chip recipe. So delicious.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup granulated sugar
3/4 cup unsalted butter , melted
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips plus more for topping
In a large bowl, whisk together flour, baking soda, cornstarch, and salt.
With a mixer, beat the brown sugar and granulated sugar with the melted butter until the sugars have dissolved into the butter. Add in the egg and egg yolk and beat to combine. Add the tablespoon vanilla extract.
Slowly mix in the flour mixture until combined. Fold in the chocolate chips.
Cover and chill in the refrigerator for at least an hour or overnight.
When you’re ready to bake the cookies, pre-heat your oven to 325 degrees. Pull the dough out of the fridge and let it sit for about
10 minutes or longer.
Line baking sheets with parchment paper. The dough will be hard to roll but make balls about 2 tablespoons in size. Press additional chocolate chips on top for the bakery look.
Bake for 8-10 minutes or until they get just a touch of golden on top. They will look underdone.
Let the cookies cool for about 5-10 minutes before removing to cool completely on a wire rack.
(Source: http://www.the-girl-who-ate-everything.com/2017/05/soft-chocolate-chip-cookies.html)
Wednesday, July 19, 2017
Coconut Cream Waffles w/Pineapple Coconut Syrup
Ingredients
For the Waffles:
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs yolks and whites separated
2 cups canned coconut milk*
2 teaspoons lemon juice
1/2 cup vegetable or canola oil
For the Pineapple Coconut Syrup:
1 cup canned coconut milk*
1/2 teaspoon vanilla extract
1/4 cup brown sugar
1/4 cup granulated sugar
1 cup fresh pineapple chopped
3 tablespoons sweetened shredded coconut flakes
Instructions
For the Waffles:
In a large mixing bowl sift together the flour, baking powder, baking soda and salt. In another small mixing bowl combine the egg yolks, coconut milk, lemon juice, and oil; stir into dry ingredients. Beat the egg whites with electric beaters until they form stiff peaks. Fold the whites into the batter, leaving a few fluffs. Pour abut 1/3 cup of batter into greased waffle iron and cook until golden. Serve with pineapple coconut syrup.
For the Pineapple Coconut Syrup:
Add all ingredients to a medium saucepan. Cook over medium high heat, stirring occasionally, until the mixture comes to a boil. Once boiling, reduce heat and simmer for about 15 minutes, uncovered, stirring occasionally, until it thickens into syrup consistency. Syrup will continue to thicken as it cools. Set aside.
(Source: http://tastesbetterfromscratch.com/coconut-cream-waffles-pineapple-coconut-syrup/)
For the Waffles:
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs yolks and whites separated
2 cups canned coconut milk*
2 teaspoons lemon juice
1/2 cup vegetable or canola oil
For the Pineapple Coconut Syrup:
1 cup canned coconut milk*
1/2 teaspoon vanilla extract
1/4 cup brown sugar
1/4 cup granulated sugar
1 cup fresh pineapple chopped
3 tablespoons sweetened shredded coconut flakes
Instructions
For the Waffles:
In a large mixing bowl sift together the flour, baking powder, baking soda and salt. In another small mixing bowl combine the egg yolks, coconut milk, lemon juice, and oil; stir into dry ingredients. Beat the egg whites with electric beaters until they form stiff peaks. Fold the whites into the batter, leaving a few fluffs. Pour abut 1/3 cup of batter into greased waffle iron and cook until golden. Serve with pineapple coconut syrup.
For the Pineapple Coconut Syrup:
Add all ingredients to a medium saucepan. Cook over medium high heat, stirring occasionally, until the mixture comes to a boil. Once boiling, reduce heat and simmer for about 15 minutes, uncovered, stirring occasionally, until it thickens into syrup consistency. Syrup will continue to thicken as it cools. Set aside.
(Source: http://tastesbetterfromscratch.com/coconut-cream-waffles-pineapple-coconut-syrup/)
Thursday, May 11, 2017
One Pot Garlic Parmesan Pasta
INGREDIENTS:
1 tablespoon olive oil
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
2 tablespoons unsalted butter
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 Tbls fresh, chopped parsley
DIRECTIONS:
Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.
(Source: http://damndelicious.net/2014/10/11/one-pot-garlic-parmesan-pasta/)
1 tablespoon olive oil
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
2 tablespoons unsalted butter
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 Tbls fresh, chopped parsley
DIRECTIONS:
Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.
(Source: http://damndelicious.net/2014/10/11/one-pot-garlic-parmesan-pasta/)
Everything Greek Pork Pitas
INGREDIENTS
Greek Pork:
3 pounds pork shoulder, fat trimmed
1 onion, chopped
3 cloves garlic, minced
1 tablespoon oregano
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon black pepper
For the Pitas:
pitas
tzatziki
toppings of choice! like lettuce, tomatoes, red onion, feta, lemon, etc.
Place all ingredients for the pork in a slow cooker on low heat for 10-12 hours, OR in an Instant Pot on the meat/stew setting (about 45 minutes). Shred the meat and stir it around in all those juices.
Assemble pitas.
(I wrapped my pitas up (pita, pork, tomatoes) in foil and popped them in a 350 degree oven for a few minutes to get them soft and yummy. Then I dolloped them with tzatziki, parsley, feta, and lemon juice.)
(Source: http://pinchofyum.com/everything-greek-pork-pitas)
Greek Pork:
3 pounds pork shoulder, fat trimmed
1 onion, chopped
3 cloves garlic, minced
1 tablespoon oregano
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon black pepper
For the Pitas:
pitas
tzatziki
toppings of choice! like lettuce, tomatoes, red onion, feta, lemon, etc.
Place all ingredients for the pork in a slow cooker on low heat for 10-12 hours, OR in an Instant Pot on the meat/stew setting (about 45 minutes). Shred the meat and stir it around in all those juices.
Assemble pitas.
(I wrapped my pitas up (pita, pork, tomatoes) in foil and popped them in a 350 degree oven for a few minutes to get them soft and yummy. Then I dolloped them with tzatziki, parsley, feta, and lemon juice.)
(Source: http://pinchofyum.com/everything-greek-pork-pitas)
Bean & Cheese Smothered Enchiladas
Ingredients
1 Can (16 ounces) Refried Beans
1 Teaspoon Cumin
½ Teaspoon Chili Powder
⅔ Cup Cheddar Cheese, plus more for on top (about an additional 1½ cups)
Flour Tortillas
For the Sauce
1 Can (10-16 ounces can) Red Enchilada Sauce
¼ Cup Sour Cream
½ Teaspoon Cumin
¼ Teaspoon Chili Powder
Instructions
For the Bean Mixture
In a medium bowl, combine the beans, seasoning and cheese until smooth. Add a dollop or two to each tortilla and roll closed.
For the Sauce
Whisk together the enchilada sauce, seasonings and sour cream.
For the Enchiladas
Heat the oven to 350
Spoon ⅓ Cup of the Enchilada sauce in the bottom of an 8x9 inch baking dish. Place the enchiladas seam side down and top with the remaining sauce and cheese.
Bake for 30 minutes and enjoy.
(Source: http://www.ohsweetbasil.com/bean-and-cheese-smothered-enchiladas/)
1 Can (16 ounces) Refried Beans
1 Teaspoon Cumin
½ Teaspoon Chili Powder
⅔ Cup Cheddar Cheese, plus more for on top (about an additional 1½ cups)
Flour Tortillas
For the Sauce
1 Can (10-16 ounces can) Red Enchilada Sauce
¼ Cup Sour Cream
½ Teaspoon Cumin
¼ Teaspoon Chili Powder
Instructions
For the Bean Mixture
In a medium bowl, combine the beans, seasoning and cheese until smooth. Add a dollop or two to each tortilla and roll closed.
For the Sauce
Whisk together the enchilada sauce, seasonings and sour cream.
For the Enchiladas
Heat the oven to 350
Spoon ⅓ Cup of the Enchilada sauce in the bottom of an 8x9 inch baking dish. Place the enchiladas seam side down and top with the remaining sauce and cheese.
Bake for 30 minutes and enjoy.
(Source: http://www.ohsweetbasil.com/bean-and-cheese-smothered-enchiladas/)
Blondies
8 tablespoons (1 stick, 4 ounces or 113 grams) butter, melted
1 cup (218 grams or 7 3/4 ounces for light; 238 grams or 8 3/8 ounces for dark) brown sugar
1 large egg
1 teaspoon vanilla or 1/2 teaspoon almond extract
Pinch salt
1 cup (4 3/8 ounces or 125 grams) all-purpose flour
Butter an 8×8 pan
Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
Add salt, stir in flour. Mix in any additions (below).
Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. Cool on rack before cutting them.
Further additions, use one or a combination of:
1/2 to 1 cup chopped nuts, toasting them first for even better flavor
1/2 to 1 cup chocolate chips
1/2 teaspoon mint extract in addition to or in place of the vanilla
1/2 cup mashed bananas
1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
2 tablespoons of espresso powder with the vanilla
Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
Top with a vanilla butter cream or chocolate peanut butter cream frosting
(Source: https://smittenkitchen.com/2006/11/blondies/)
1 cup (218 grams or 7 3/4 ounces for light; 238 grams or 8 3/8 ounces for dark) brown sugar
1 large egg
1 teaspoon vanilla or 1/2 teaspoon almond extract
Pinch salt
1 cup (4 3/8 ounces or 125 grams) all-purpose flour
Butter an 8×8 pan
Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
Add salt, stir in flour. Mix in any additions (below).
Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. Cool on rack before cutting them.
Further additions, use one or a combination of:
1/2 to 1 cup chopped nuts, toasting them first for even better flavor
1/2 to 1 cup chocolate chips
1/2 teaspoon mint extract in addition to or in place of the vanilla
1/2 cup mashed bananas
1/4 cup bourbon, scotch or other whiskey; increase the flour by one tablespoon
2 tablespoons of espresso powder with the vanilla
Stir 1/2 cup dried fruit, especially dried cherries, into the prepared batter
Top with a vanilla butter cream or chocolate peanut butter cream frosting
(Source: https://smittenkitchen.com/2006/11/blondies/)
Blackberry Crisp
Ingredients
Topping:
1 1/2 cup (5.25 ounces) old-fashioned or quick oats (I prefer the texture of quick oats here)
1 cup (5 ounces) all-purpose flour
1 cup (7.5 ounces) brown sugar
1/4 teaspoon salt
1 cup (2 sticks, 16 tablespoons) butter, cut into tablespoon-size pieces
Fruit:
8-10 cups fresh blackberries (about 24-36 ounces), washed and dried well
1/3 cup (2.5 ounces) granulated sugar
1/3 cup (1.65 ounces) all-purpose flour
1 tablespoon fresh lemon juice
Instructions
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Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the oats, flour, brown sugar, and salt.
Add the butter and cut it into the dry ingredients with a pastry blender or a couple forks until the mixture is crumbly and the butter is evenly cut in. Set aside.
In another bowl, add the blackberries, sugar, flour and lemon juice. Stir until combined.
Lightly grease a 9X13-inch pan and spread the fruit mixture on the bottom. Sprinkle the crisp topping evenly over the top.
Bake for 45 minutes until the fruit is bubbly and the crisp topping is golden.
Remove from the oven and let the fruit crisp rest for 10-15 minutes before serving (the fruit layer will thicken as it cools). Serve warm or at room temperature with ice cream or sweetened, whipped cream, if desired.
(Source: https://www.melskitchencafe.com/the-best-blackberry-crisp/)
Topping:
1 1/2 cup (5.25 ounces) old-fashioned or quick oats (I prefer the texture of quick oats here)
1 cup (5 ounces) all-purpose flour
1 cup (7.5 ounces) brown sugar
1/4 teaspoon salt
1 cup (2 sticks, 16 tablespoons) butter, cut into tablespoon-size pieces
Fruit:
8-10 cups fresh blackberries (about 24-36 ounces), washed and dried well
1/3 cup (2.5 ounces) granulated sugar
1/3 cup (1.65 ounces) all-purpose flour
1 tablespoon fresh lemon juice
Instructions
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Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the oats, flour, brown sugar, and salt.
Add the butter and cut it into the dry ingredients with a pastry blender or a couple forks until the mixture is crumbly and the butter is evenly cut in. Set aside.
In another bowl, add the blackberries, sugar, flour and lemon juice. Stir until combined.
Lightly grease a 9X13-inch pan and spread the fruit mixture on the bottom. Sprinkle the crisp topping evenly over the top.
Bake for 45 minutes until the fruit is bubbly and the crisp topping is golden.
Remove from the oven and let the fruit crisp rest for 10-15 minutes before serving (the fruit layer will thicken as it cools). Serve warm or at room temperature with ice cream or sweetened, whipped cream, if desired.
(Source: https://www.melskitchencafe.com/the-best-blackberry-crisp/)
Thursday, March 16, 2017
Slow Cooker Beef Stew
Ingredients
3½ lbs stew meat
3 teaspoons salt
½ teaspoon pepper
2 cups chopped onions
4 cups beef broth
2 Tablespoons tomato paste
2 cups chopped carrots
4 cups cubed potatoes
1 bay leaf
1 teaspoon thyme
4 cloves garlic, minced
1 Tablespoon worcestershire sauce
2 cubes beef bouillon
2 cups frozen peas
Spray slow cooker with cooking spray. Add all ingredients expect for peas and stir. Cook on low for 6-8 hours.
Remove bay leaf. Add peas to stew 10 minutes before serving for firmer peas. For less firm peas, add the peas 20-30 minutes before.
For thicker stew, combine 4 Tablespoons water with 2 Tablespoons mesa flour (or regular flour) in a small bowl. Stir into stew 10 minutes before serving.
(Source: http://www.chef-in-training.com/2016/04/slow-cooker-beef-stew/)
3½ lbs stew meat
3 teaspoons salt
½ teaspoon pepper
2 cups chopped onions
4 cups beef broth
2 Tablespoons tomato paste
2 cups chopped carrots
4 cups cubed potatoes
1 bay leaf
1 teaspoon thyme
4 cloves garlic, minced
1 Tablespoon worcestershire sauce
2 cubes beef bouillon
2 cups frozen peas
Spray slow cooker with cooking spray. Add all ingredients expect for peas and stir. Cook on low for 6-8 hours.
Remove bay leaf. Add peas to stew 10 minutes before serving for firmer peas. For less firm peas, add the peas 20-30 minutes before.
For thicker stew, combine 4 Tablespoons water with 2 Tablespoons mesa flour (or regular flour) in a small bowl. Stir into stew 10 minutes before serving.
(Source: http://www.chef-in-training.com/2016/04/slow-cooker-beef-stew/)
Creamy Spinach & Cheese Green Chili Enchiladas
INGREDIENTS:
1 tablespoon olive oil
1 small yellow onion, diced
1 clove garlic, minced
10 cups fresh spinach leaves
1 tablespoon fresh lime juice
1/3 cup chopped cilantro
1 can (4.5 ounces) chopped green chiles
1/2 teaspoon ground cumin
1/4 teaspoon ground chili powder
1/2 cup sour cream or plain Greek yogurt
Salt and black pepper, to taste
1 cans (10 oz) Mild Green Chile Enchilada Sauce
8 Flour Tortillas (Burrito size)
2 cups shredded Monterey Jack cheese, divided
2 cups shredded Cheddar cheese, divided
Toppings: Green onions, chopped, Fresh cilantro, chopped, Diced avocado
** I also like to add chicken.
DIRECTIONS:
Preheat oven to 375 degrees F. In a large skillet, heat olive oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes.
Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrinks down. Stir in the lime juice, cilantro, green chiles, cumin, and chile powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.
To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/3 cup of the spinach mixture. In a medium bowl, combine both kinds of shredded cheese. Sprinkle cheese over spinach mixture, about 3 tablespoons per enchilada. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other 1/2 can of enchilada sauce Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.
Garnish enchiladas with green onion, cilantro, and avocado, if desired. Serve warm.
** Note-these enchiladas freeze well. Cool completely, without toppings, and place in a tupperware container. Reheat individual servings in the microwave when ready to eat! You can also freeze an entire pan and reheat in the oven!
(Source: http://twopeasandtheirpod.com/creamy-spinach-and-cheese-green-chile-enchiladas/)
1 tablespoon olive oil
1 small yellow onion, diced
1 clove garlic, minced
10 cups fresh spinach leaves
1 tablespoon fresh lime juice
1/3 cup chopped cilantro
1 can (4.5 ounces) chopped green chiles
1/2 teaspoon ground cumin
1/4 teaspoon ground chili powder
1/2 cup sour cream or plain Greek yogurt
Salt and black pepper, to taste
1 cans (10 oz) Mild Green Chile Enchilada Sauce
8 Flour Tortillas (Burrito size)
2 cups shredded Monterey Jack cheese, divided
2 cups shredded Cheddar cheese, divided
Toppings: Green onions, chopped, Fresh cilantro, chopped, Diced avocado
** I also like to add chicken.
DIRECTIONS:
Preheat oven to 375 degrees F. In a large skillet, heat olive oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes.
Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrinks down. Stir in the lime juice, cilantro, green chiles, cumin, and chile powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.
To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/3 cup of the spinach mixture. In a medium bowl, combine both kinds of shredded cheese. Sprinkle cheese over spinach mixture, about 3 tablespoons per enchilada. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other 1/2 can of enchilada sauce Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.
Garnish enchiladas with green onion, cilantro, and avocado, if desired. Serve warm.
** Note-these enchiladas freeze well. Cool completely, without toppings, and place in a tupperware container. Reheat individual servings in the microwave when ready to eat! You can also freeze an entire pan and reheat in the oven!
(Source: http://twopeasandtheirpod.com/creamy-spinach-and-cheese-green-chile-enchiladas/)
Double Chocolate Banana Muffins
Ingredients
¼ cup plus 1 teaspoon cocoa
1¾ cup flour
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon cream of tartar
¼ teaspoon salt
⅓ cup shortening or butter
2 large eggs
⅔ cup sugar
½ teaspoon vanilla
1 cup bananas, mashed *about 2 medium bananas
1½ cup semi sweet chocolate
Preheat the oven to 375 degrees. Grease the muffin tin or line it with cupcake liners.
In a medium bowl, whisk the cocoa, flour, baking soda, baking powder, cream of tartar and salt together. Set aside.
In a large mixing bowl, beat the shortening, sugar, eggs and vanilla until smooth. Slowly add a little of the flour, mix, a little of the banana, mix, and continue to alternate ending with the banana. Add the chocolate chips, fold in to combine and spoon ⅔ full in the muffin tin.
Bake for 15-20 minutes and allow to cool.
(Source: http://www.ohsweetbasil.com/double-chocolate-banana-muffins-recipe/)
¼ cup plus 1 teaspoon cocoa
1¾ cup flour
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon cream of tartar
¼ teaspoon salt
⅓ cup shortening or butter
2 large eggs
⅔ cup sugar
½ teaspoon vanilla
1 cup bananas, mashed *about 2 medium bananas
1½ cup semi sweet chocolate
Preheat the oven to 375 degrees. Grease the muffin tin or line it with cupcake liners.
In a medium bowl, whisk the cocoa, flour, baking soda, baking powder, cream of tartar and salt together. Set aside.
In a large mixing bowl, beat the shortening, sugar, eggs and vanilla until smooth. Slowly add a little of the flour, mix, a little of the banana, mix, and continue to alternate ending with the banana. Add the chocolate chips, fold in to combine and spoon ⅔ full in the muffin tin.
Bake for 15-20 minutes and allow to cool.
(Source: http://www.ohsweetbasil.com/double-chocolate-banana-muffins-recipe/)
Wednesday, February 1, 2017
Buttery Parsley Potatoes
Ingredients
1½ to 2 pounds small red potatoes
kosher salt and freshly ground black pepper
3 tablespoons butter, cut into slices
¼ cup chopped fresh Italian parsley
Instructions
Add the potatoes to a medium saucepan and cover with cold water by 2 inches. Bring to a boil and add 1 teaspoon of kosher salt. Reduce to a rolling simmer and cook until the potatoes are fork tender and the skin is beginning to fall away from the potatoes, about 20 minutes. Drain the water from the pan. Quickly add the potatoes back to the saucepan with the butter and parsley, and season with kosher salt and freshly ground black pepper. Give the potatoes a vigorous stir with a wooden spoon or shake with the lid on so the potatoes break up a bit. Let sit on the still warm (but off) burner for 5-10 minutes and serve.
(source: http://www.foodiecrush.com/buttery-parsley-potatoes/#)
1½ to 2 pounds small red potatoes
kosher salt and freshly ground black pepper
3 tablespoons butter, cut into slices
¼ cup chopped fresh Italian parsley
Instructions
Add the potatoes to a medium saucepan and cover with cold water by 2 inches. Bring to a boil and add 1 teaspoon of kosher salt. Reduce to a rolling simmer and cook until the potatoes are fork tender and the skin is beginning to fall away from the potatoes, about 20 minutes. Drain the water from the pan. Quickly add the potatoes back to the saucepan with the butter and parsley, and season with kosher salt and freshly ground black pepper. Give the potatoes a vigorous stir with a wooden spoon or shake with the lid on so the potatoes break up a bit. Let sit on the still warm (but off) burner for 5-10 minutes and serve.
(source: http://www.foodiecrush.com/buttery-parsley-potatoes/#)
Sheet Pan Chicken with Green Beans & Potatoes
2 lbs boneless chicken tenders (original recipe called for bone-in chicken thighs)
1 pound small red potatoes, halved
1 pound fresh green beans
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 1/2 teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
Instructions
Preheat oven to 400°F. Place the chicken, potatoes, and green beans on a large baking sheet. Stir the olive oil, lemon juice, garlic together with all of the spices. Drizzle the spice mixture over the meat, potatoes, and vegetables. Use your hands to stir the pieces around a bit and make sure everything is well coated.
Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through. The potatoes should be tender and slightly crisp and the green beans should be browned, crisp, and somewhat shriveled.
(source: http://barefeetinthekitchen.com/sheet-pan-chicken-green-beans-potatoes-recipe/)
1 pound small red potatoes, halved
1 pound fresh green beans
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 1/2 teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
Instructions
Preheat oven to 400°F. Place the chicken, potatoes, and green beans on a large baking sheet. Stir the olive oil, lemon juice, garlic together with all of the spices. Drizzle the spice mixture over the meat, potatoes, and vegetables. Use your hands to stir the pieces around a bit and make sure everything is well coated.
Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through. The potatoes should be tender and slightly crisp and the green beans should be browned, crisp, and somewhat shriveled.
(source: http://barefeetinthekitchen.com/sheet-pan-chicken-green-beans-potatoes-recipe/)
Whole Wheat Oatmeal Banana Pancakes
1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 banana, mashed
Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
(Source: http://allrecipes.com/recipe/166601/whole-wheat-oatmeal-and-banana-pancakes/)
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons dry milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 banana, mashed
Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
(Source: http://allrecipes.com/recipe/166601/whole-wheat-oatmeal-and-banana-pancakes/)
Morning Glory Muffins
INGREDIENTS:
2 1/4 cups whole wheat flour
2/3 cup granulated sugar
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 cup vegetable oil (I used melted coconut oil)
3 large eggs
1 8-ounce can crushed pineapple, undrained
3 large carrots, shredded (about 1 1/2 cups)
1/2 cup raisins
1/2 cup unsweetened shredded coconut
Turbinado sugar, for sprinkling on top of the muffins, optional
DIRECTIONS:
Preheat oven to 350 degrees F. Line 18 standard muffin tin cups with paper liners.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt.
In the bowl of a stand mixer fitted with the whisk attachment, beat the oil, eggs, and pineapple. Add the flour mixture and beat until just combined. Using a spatula, stir in the carrots, raisins and coconut. Scoop the batter into the prepared muffin cups, filling each three-quarters full. Sprinkle with turbinado sugar, if using.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer the muffins to a wire rack and let cool. Serve warm or at room temperature.
Note-the muffins will keep in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 1 month.
(source: http://www.twopeasandtheirpod.com/morning-glory-muffins/)
2 1/4 cups whole wheat flour
2/3 cup granulated sugar
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 cup vegetable oil (I used melted coconut oil)
3 large eggs
1 8-ounce can crushed pineapple, undrained
3 large carrots, shredded (about 1 1/2 cups)
1/2 cup raisins
1/2 cup unsweetened shredded coconut
Turbinado sugar, for sprinkling on top of the muffins, optional
DIRECTIONS:
Preheat oven to 350 degrees F. Line 18 standard muffin tin cups with paper liners.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt.
In the bowl of a stand mixer fitted with the whisk attachment, beat the oil, eggs, and pineapple. Add the flour mixture and beat until just combined. Using a spatula, stir in the carrots, raisins and coconut. Scoop the batter into the prepared muffin cups, filling each three-quarters full. Sprinkle with turbinado sugar, if using.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer the muffins to a wire rack and let cool. Serve warm or at room temperature.
Note-the muffins will keep in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 1 month.
(source: http://www.twopeasandtheirpod.com/morning-glory-muffins/)
Wednesday, January 4, 2017
Cookies & Cream Cake
CAKE
2 cups white sugar '
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
(source: http://allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/ (cake))
FILLING
1 (8 ounce) package Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed
Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
(source: http://allrecipes.com/recipe/136264/chocolate-covered-oreo-cookie-cake/)
GANACHE
9 ounces milk chocolate, chopped
1 cup heavy cream
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
2 cups white sugar '
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
(source: http://allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/ (cake))
FILLING
1 (8 ounce) package Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed
Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
(source: http://allrecipes.com/recipe/136264/chocolate-covered-oreo-cookie-cake/)
GANACHE
9 ounces milk chocolate, chopped
1 cup heavy cream
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
Chocolate Cake
2 cups white sugar '
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
(source: http://allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/)
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
(source: http://allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/)
Overnight Blueberry French Toast
INGREDIENTS:
FRENCH TOAST:
12 slices thick stale Challah bread
Two 8-ounce packages cream cheese (or mascarpone )
1 cup fresh blueberries (maybe a little more)
12 large eggs
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
SAUCE:
1 cup granulated white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
DIRECTIONS:
Spray a 9x13-inch baking dish with nonstick spray and set aside.
Cut the bread into 1-inch pieces. Place half into prepared baking dish. Cut cream cheese (or mascarpone) into cubes (or scoop with a small cookie scoop) and place on top of the bread. Top with the blueberries and then remaining bread cubes.
Whisk the eggs in a large bowl. Whisk in the milk, vanilla and syrup until well combined. Pour over the bread cubes. Cover with plastic wrap and refrigerate overnight (I like to place a book on top of the plastic wrap to sink the bread into the liquid). The next morning remove the pan from the fridge 1/2 hour before baking. Preheat oven to 350 degrees F. Remove the plastic wrap, then cover with foil and bake for 30 minutes. Remove the foil and bake another 25 to 30 minutes, or until the center is set and color is golden.
While the french toast is baking, prepare the sauce: In a medium saucepan whisk together the sugar and cornstarch. Add the water and bring to a boil over medium heat. Stir constantly and boil for about 3 minutes. Stir in the blueberries and reduce heat to low. Simmer for about 10 minutes or until the blueberries begin to pop. Stir in the butter until melted. Pour warm sauce over individual servings.
(source: http://www.recipegirl.com/2015/03/26/overnight-blueberry-french-toast/)
FRENCH TOAST:
12 slices thick stale Challah bread
Two 8-ounce packages cream cheese (or mascarpone )
1 cup fresh blueberries (maybe a little more)
12 large eggs
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
SAUCE:
1 cup granulated white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
DIRECTIONS:
Spray a 9x13-inch baking dish with nonstick spray and set aside.
Cut the bread into 1-inch pieces. Place half into prepared baking dish. Cut cream cheese (or mascarpone) into cubes (or scoop with a small cookie scoop) and place on top of the bread. Top with the blueberries and then remaining bread cubes.
Whisk the eggs in a large bowl. Whisk in the milk, vanilla and syrup until well combined. Pour over the bread cubes. Cover with plastic wrap and refrigerate overnight (I like to place a book on top of the plastic wrap to sink the bread into the liquid). The next morning remove the pan from the fridge 1/2 hour before baking. Preheat oven to 350 degrees F. Remove the plastic wrap, then cover with foil and bake for 30 minutes. Remove the foil and bake another 25 to 30 minutes, or until the center is set and color is golden.
While the french toast is baking, prepare the sauce: In a medium saucepan whisk together the sugar and cornstarch. Add the water and bring to a boil over medium heat. Stir constantly and boil for about 3 minutes. Stir in the blueberries and reduce heat to low. Simmer for about 10 minutes or until the blueberries begin to pop. Stir in the butter until melted. Pour warm sauce over individual servings.
(source: http://www.recipegirl.com/2015/03/26/overnight-blueberry-french-toast/)
Cinnamon Rolls
INGREDIENTS:
2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
6 tablespoons shortening (Crisco)
1 cup granulated sugar
8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
2 cups hot water
2 eggs, beaten
1 tablespoon salt
1/2 cup softened butter
2 cups brown sugar
2 cups raisins
2 Tbls cinnamon
For the frosting:
4 tablespoons unsalted butter, softened
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract
DIRECTIONS:
1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown sugar...you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon.
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.
7. Make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!
(source: http://www.twopeasandtheirpod.com/recipe-for-cinnamon-rolls/)
2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
6 tablespoons shortening (Crisco)
1 cup granulated sugar
8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
2 cups hot water
2 eggs, beaten
1 tablespoon salt
1/2 cup softened butter
2 cups brown sugar
2 cups raisins
2 Tbls cinnamon
For the frosting:
4 tablespoons unsalted butter, softened
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract
DIRECTIONS:
1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown sugar...you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon.
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes.
7. Make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!
(source: http://www.twopeasandtheirpod.com/recipe-for-cinnamon-rolls/)
Sausage, Cheese, and Potato Egg Casserole
1 lb. breakfast sausage
1/2 large yellow onion, diced
1 red bell pepper, seeds removed and diced
3 cloves garlic, minced
12 large eggs
1 cup milk
2 cups frozen diced potatoes (you don't have to thaw or cook the potatoes)
2 cups roughly chopped spinach
2 cups shredded pepper jack cheese, divided
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 green onions, chopped
Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.
In a large skillet, brown the sausage over medium heat until fully cooked and no longer pink. Place sausage on a plate that has been lined with paper towels to drain the grease. Set aside.
Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, spinach, 1 cup of the shredded cheese, and the sausage. Season with salt and pepper.
Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 40-45 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes before cutting. Cut into squares and serve warm.
(Source: http://www.twopeasandtheirpod.com/sausage-cheese-and-potato-egg-casserole/)
1/2 large yellow onion, diced
1 red bell pepper, seeds removed and diced
3 cloves garlic, minced
12 large eggs
1 cup milk
2 cups frozen diced potatoes (you don't have to thaw or cook the potatoes)
2 cups roughly chopped spinach
2 cups shredded pepper jack cheese, divided
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 green onions, chopped
Heat the oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray and set aside.
In a large skillet, brown the sausage over medium heat until fully cooked and no longer pink. Place sausage on a plate that has been lined with paper towels to drain the grease. Set aside.
Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, spinach, 1 cup of the shredded cheese, and the sausage. Season with salt and pepper.
Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 40-45 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes before cutting. Cut into squares and serve warm.
(Source: http://www.twopeasandtheirpod.com/sausage-cheese-and-potato-egg-casserole/)
Chicken & Mushrooms w/Bacon Pasta
4 chicken breasts
½ cup flour
5 slices uncooked bacon, diced
½ small onion, diced
6 oz mushrooms
1 clove garlic
½ cup dry white wine
½ cup chicken broth
1 tablespoon flour
salt & pepper to taste
1¼ cup heavy cream
Instructions
Pound chicken to ¼" thick between pieces of plastic wrap. Dredge chicken in flour.
Heat 2 tablespoons olive oil in a pan over medium heat. Add chicken and cook about 4 minutes per side until cooked through. Remove from pan and set aside to keep warm.
Cook bacon & onion over medium heat for about 5 minutes or until bacon starts to brown. Add mushrooms & garlic and cook until mushrooms are browned. Remove mushroom mixture, sprinkle with ½ tablespoon flour and set aside.
Pour wine and broth into the pan and turn on med-high. Let simmer until reduced by half (about 6 minutes). Stir in mushrooms & heavy cream. Add chicken and let simmer until heated through (about 1 minute). Serve over pasta.
(source: http://www.spendwithpennies.com/bacon-mushroom-chicken/)
½ cup flour
5 slices uncooked bacon, diced
½ small onion, diced
6 oz mushrooms
1 clove garlic
½ cup dry white wine
½ cup chicken broth
1 tablespoon flour
salt & pepper to taste
1¼ cup heavy cream
Instructions
Pound chicken to ¼" thick between pieces of plastic wrap. Dredge chicken in flour.
Heat 2 tablespoons olive oil in a pan over medium heat. Add chicken and cook about 4 minutes per side until cooked through. Remove from pan and set aside to keep warm.
Cook bacon & onion over medium heat for about 5 minutes or until bacon starts to brown. Add mushrooms & garlic and cook until mushrooms are browned. Remove mushroom mixture, sprinkle with ½ tablespoon flour and set aside.
Pour wine and broth into the pan and turn on med-high. Let simmer until reduced by half (about 6 minutes). Stir in mushrooms & heavy cream. Add chicken and let simmer until heated through (about 1 minute). Serve over pasta.
(source: http://www.spendwithpennies.com/bacon-mushroom-chicken/)
Monday, December 19, 2016
Pumpkin Cream Cheese Swirl Muffins
INGREDIENTS:
1 3/4 cups all purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 oz) can pumpkin (pure pumpkin puree)
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract
8 oz cream cheese
1/4 cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier.
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
(Source:http://www.thenovicechefblog.com/2015/11/pumpkin-cream-cheese-swirl-muffins/)
1 3/4 cups all purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 oz) can pumpkin (pure pumpkin puree)
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract
8 oz cream cheese
1/4 cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier.
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
(Source:http://www.thenovicechefblog.com/2015/11/pumpkin-cream-cheese-swirl-muffins/)
Lemon Bread (Starbucks Copycat)
Ingredients
1 1/2 cups all-purpose flour
1 cup sugar
1 cup plain Greek yogurt
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
3 eggs
2 tablespoons lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
Icing:
2 cups powdered sugar
4-5 tablespoons freshly squeezed lemon juice
Preheat oven to 350º F and lightly grease a 9×5-inch loaf dish with butter or non-stick spray.
In a large bowl or mixer, beat eggs and sugar together, then add in Greek yogurt and vegetable oil.
Whisk in lemon juice and lemon zest.
In a medium bowl, toss together flour, baking powder and salt, then add them to the wet ingredients until just incorporated. Don’t over mix.
Pour batter into loaf pan and smooth out the top, then place in oven and bake for 50 minutes, or until toothpick inserted in center comes out mostly clean.
If necessary, cover loaf with aluminum foil during the last 5-10 minutes to prevent browning.
Remove from oven and let cool.
While loaf is baking, whisk together 2 cups powdered sugar and 4 tablespoons lemon juice together to create glaze. Add 1-3 more teaspoons lemon juice to achieve desired thickness.
Once loaf has cooled, extract it from baking dish and pour glaze over the top. Let glaze set and serve fresh or store, refrigerated, in an air-tight container.
(Source: http://12tomatoes.com/copycat-lemon-loaf/)
1 1/2 cups all-purpose flour
1 cup sugar
1 cup plain Greek yogurt
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
3 eggs
2 tablespoons lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
Icing:
2 cups powdered sugar
4-5 tablespoons freshly squeezed lemon juice
Preheat oven to 350º F and lightly grease a 9×5-inch loaf dish with butter or non-stick spray.
In a large bowl or mixer, beat eggs and sugar together, then add in Greek yogurt and vegetable oil.
Whisk in lemon juice and lemon zest.
In a medium bowl, toss together flour, baking powder and salt, then add them to the wet ingredients until just incorporated. Don’t over mix.
Pour batter into loaf pan and smooth out the top, then place in oven and bake for 50 minutes, or until toothpick inserted in center comes out mostly clean.
If necessary, cover loaf with aluminum foil during the last 5-10 minutes to prevent browning.
Remove from oven and let cool.
While loaf is baking, whisk together 2 cups powdered sugar and 4 tablespoons lemon juice together to create glaze. Add 1-3 more teaspoons lemon juice to achieve desired thickness.
Once loaf has cooled, extract it from baking dish and pour glaze over the top. Let glaze set and serve fresh or store, refrigerated, in an air-tight container.
(Source: http://12tomatoes.com/copycat-lemon-loaf/)
Spinach & Cheese Stuffed Manicotti
INGREDIENTS
1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
8 ounces shredded mozzarella cheese
15 ounces ricotta cheese
4 ounces cream cheese
1/2 cup shredded Romano or Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 box (12 to 14 shells) manicotti noodles
3 to 4 cups marinara sauce (about 2 jars- or use homemade)
1/2 cup shredded Romano or Parmesan cheese, for topping
DIRECTIONS:
Preheat oven to 350 degrees F.
In a large bowl, mix the spinach, cheeses, eggs, salt and pepper. Stir together until well blended.
Place about 1 1/2 cups of marinara sauce in a 9x13-inch pan. Spread it around to cover the bottom.
Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Alternately, you can stuff the uncooked noodles with a small spoon or fork. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. You should be able to fill 12 to 14 shells- if you run out of room in your pan, use a separate smaller pan to accommodate the extra.
Cover the pasta completely with marinara sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup Romano/Parmesan on top. At this point, you can cover with foil and refrigerate until you're ready to bake, or you can cover with foil and place it in the oven immediately.
Bake, covered with foil, 50 minutes. Remove foil and bake an additional 10 minutes.
(Source: http://www.recipegirl.com/2011/02/21/spinach-and-cheese-stuffed-manicotti/)
1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
8 ounces shredded mozzarella cheese
15 ounces ricotta cheese
4 ounces cream cheese
1/2 cup shredded Romano or Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 box (12 to 14 shells) manicotti noodles
3 to 4 cups marinara sauce (about 2 jars- or use homemade)
1/2 cup shredded Romano or Parmesan cheese, for topping
DIRECTIONS:
Preheat oven to 350 degrees F.
In a large bowl, mix the spinach, cheeses, eggs, salt and pepper. Stir together until well blended.
Place about 1 1/2 cups of marinara sauce in a 9x13-inch pan. Spread it around to cover the bottom.
Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Alternately, you can stuff the uncooked noodles with a small spoon or fork. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. You should be able to fill 12 to 14 shells- if you run out of room in your pan, use a separate smaller pan to accommodate the extra.
Cover the pasta completely with marinara sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup Romano/Parmesan on top. At this point, you can cover with foil and refrigerate until you're ready to bake, or you can cover with foil and place it in the oven immediately.
Bake, covered with foil, 50 minutes. Remove foil and bake an additional 10 minutes.
(Source: http://www.recipegirl.com/2011/02/21/spinach-and-cheese-stuffed-manicotti/)
Thursday, December 8, 2016
Chicken Curry
Ingredients
1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
Salt and freshly ground black pepper
2-1/2 teaspoons curry powder, divided
3 tablespoons vegetable oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 cups low sodium chicken broth, best quality such as Swanson
1 tablespoon cornstarch
2 teaspoons sugar
1 cup frozen peas (no need to thaw)
1/4 cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
1/4 cup chopped fresh cilantro
Instructions
Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.
Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.
Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.
(Source: http://www.onceuponachef.com/2012/02/chicken-curry.html)
1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
Salt and freshly ground black pepper
2-1/2 teaspoons curry powder, divided
3 tablespoons vegetable oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 cups low sodium chicken broth, best quality such as Swanson
1 tablespoon cornstarch
2 teaspoons sugar
1 cup frozen peas (no need to thaw)
1/4 cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)
1/4 cup chopped fresh cilantro
Instructions
Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.
Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.
Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.
(Source: http://www.onceuponachef.com/2012/02/chicken-curry.html)
Monday, December 5, 2016
Apple Fritters
1 quart vegetable oil for deep-frying
1 1/2 cups all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 eggs, beaten
1 tablespoon vegetable oil
3 cups apples - peeled, cored and chopped
1 cup cinnamon sugar
Heat the oil in a deep-fryer or electric skillet to 375 degrees F.
In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.
Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.
(Source: http://allrecipes.com/recipe/90295/moms-apple-fritters/)
1 1/2 cups all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 eggs, beaten
1 tablespoon vegetable oil
3 cups apples - peeled, cored and chopped
1 cup cinnamon sugar
Heat the oil in a deep-fryer or electric skillet to 375 degrees F.
In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.
Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.
(Source: http://allrecipes.com/recipe/90295/moms-apple-fritters/)
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