INGREDIENTS:
3 lb skinless, boneless chicken thighs, fat trimmed
1 tsp. each Kosher salt and freshly ground pepper
2 Tbsp. McCormick Smoked Paprika (you can also use regular paprika)
2 Tbs. olive oil
Pressed garlic
1 medium onion, finely chopped
2 cups sliced mushrooms
1 lb. red and white small potatoes, in 1-inch chunks
2 cups baby carrots
2 Tbs. flour
1 1/3 cups chicken broth
3/4 cup white wine (or white grape juice)
1 1/2 Tbs. fresh thyme, finely chopped
DIRECTIONS:
In a Ziploc bag, combine about 2 T. smoked paprika, 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.
Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.
(Source: http://reluctantentertainer.com/one-pot-paprika-chicken-thighs/)
Thursday, October 27, 2016
Wednesday, October 26, 2016
Cabbage & Noodles
12 oz kielbasa or sausage, sliced
2 tablespoons olive oil, divided
¼ cup salted butter
1 large onion, diced
½ head cabbage, chopped (approx. 6-7 cups)
1 clove garlic, minced
⅔ cup frozen peas
8 oz uncooked egg noodles
salt and fresh ground black pepper to taste
Cook noodles according to package directions, drain and set aside.
In a large saucepan, heat 1 tablespoon olive oil. Cook sausage until lightly browned.
Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes.
Add cabbage and garlic. Cook until tender (10-15 minutes). Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through.
(Source: http://www.spendwithpennies.com/cabbage-noodles/)
2 tablespoons olive oil, divided
¼ cup salted butter
1 large onion, diced
½ head cabbage, chopped (approx. 6-7 cups)
1 clove garlic, minced
⅔ cup frozen peas
8 oz uncooked egg noodles
salt and fresh ground black pepper to taste
Cook noodles according to package directions, drain and set aside.
In a large saucepan, heat 1 tablespoon olive oil. Cook sausage until lightly browned.
Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes.
Add cabbage and garlic. Cook until tender (10-15 minutes). Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through.
(Source: http://www.spendwithpennies.com/cabbage-noodles/)
Tuesday, October 25, 2016
Swedish Meatballs
Ingredients
1 pound ground beef
¼ cup panko bread crumbs
1 tablespoon parsley, chopped
1 teaspoon dried oregano
¼ cup onion, finely chopped
½ teaspoon Garlic Powder
⅛ teaspoon Pepper
½ teaspoon salt
1 egg
1 tbsp. olive oil
5 tbsp. butter
3 tbsp. flour
2 cups beef broth
1 cup heavy cream
1 Tablespoon Worcestershire sauce
1 tsp. Dijon mustard
salt and pepper to taste
Instructions
In a medium sized bowl combine ground beef, panko, parsley, oregano, onion, garlic powder, pepper, salt and egg. Mix until combined.
Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.
(Source: http://therecipecritic.com/2016/08/the-best-swedish-meatballs/)
1 pound ground beef
¼ cup panko bread crumbs
1 tablespoon parsley, chopped
1 teaspoon dried oregano
¼ cup onion, finely chopped
½ teaspoon Garlic Powder
⅛ teaspoon Pepper
½ teaspoon salt
1 egg
1 tbsp. olive oil
5 tbsp. butter
3 tbsp. flour
2 cups beef broth
1 cup heavy cream
1 Tablespoon Worcestershire sauce
1 tsp. Dijon mustard
salt and pepper to taste
Instructions
In a medium sized bowl combine ground beef, panko, parsley, oregano, onion, garlic powder, pepper, salt and egg. Mix until combined.
Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.
(Source: http://therecipecritic.com/2016/08/the-best-swedish-meatballs/)
Cranberry Jalapeno Cream Cheese Dip
12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving
DIRECTIONS
Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.
Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.
(Source: http://www.melskitchencafe.com/cranberry-jalapeno-cream-cheese-dip-sugar-rush-reinvented-7/)
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving
DIRECTIONS
Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.
Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.
(Source: http://www.melskitchencafe.com/cranberry-jalapeno-cream-cheese-dip-sugar-rush-reinvented-7/)
Brownie Batter Dip
8 ounces cream cheese, light or regular, softened to room temperature
1/4 cup (4 tablespoons) butter, softened to room temperature
2 cups powdered sugar, plus more for a stiffer consistency, if needed
5 tablespoons all-purpose flour
5 tablespoons cocoa powder, regular or Dutch-process
2 tablespoons brown sugar
1 teaspoon vanilla
2-4 tablespoons milk
Chocolate chips for garnish (optional)
Pretzels, strawberries, graham crackers, animal crackers, apples for dipping
In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer, whip together the cream cheese and butter until light and fluffy, 1-2 minutes. Add 2 cups of the powdered sugar. Mix well. Add the flour, cocoa powder, brown sugar, vanilla and 2 tablespoons milk. Mix until fluffy and smooth. Add additional powdered sugar and/or milk, if needed, until desired consistency is reached. The dip should be soft enough to easily dip a pretzel in but not so soft that it spreads out instead of holding it's shape in a fluffy cloud of brownie batter goodness. Garnish with chocolate chips, if desired.
(Source: http://www.melskitchencafe.com/brownie-batter-dip/)
1/4 cup (4 tablespoons) butter, softened to room temperature
2 cups powdered sugar, plus more for a stiffer consistency, if needed
5 tablespoons all-purpose flour
5 tablespoons cocoa powder, regular or Dutch-process
2 tablespoons brown sugar
1 teaspoon vanilla
2-4 tablespoons milk
Chocolate chips for garnish (optional)
Pretzels, strawberries, graham crackers, animal crackers, apples for dipping
In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer, whip together the cream cheese and butter until light and fluffy, 1-2 minutes. Add 2 cups of the powdered sugar. Mix well. Add the flour, cocoa powder, brown sugar, vanilla and 2 tablespoons milk. Mix until fluffy and smooth. Add additional powdered sugar and/or milk, if needed, until desired consistency is reached. The dip should be soft enough to easily dip a pretzel in but not so soft that it spreads out instead of holding it's shape in a fluffy cloud of brownie batter goodness. Garnish with chocolate chips, if desired.
(Source: http://www.melskitchencafe.com/brownie-batter-dip/)
Tuesday, October 18, 2016
Biscuits
INGREDIENTS
2 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 scant tablespoon sugar
1 teaspoon salt
5 tablespoons cold, unsalted butter, preferably European style
1 cup whole milk
PREPARATION
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.
(Source: http://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits)
2 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 scant tablespoon sugar
1 teaspoon salt
5 tablespoons cold, unsalted butter, preferably European style
1 cup whole milk
PREPARATION
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.
(Source: http://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits)
Slow Cooker Parmesan Herb Chicken & Orzo
4 boneless skinless chicken breasts, OR 4-6 boneless skinless chicken thighs
3 teaspoons Italian seasoning, divided
3 cups low sodium chicken broth
1 cup orzo pasta
4 tablespoons butter, melted
1 cup sliced mushrooms
1 medium white or yellow onion, finely chopped
2 teaspoons minced garlic
1 teaspoon salt (or to taste)
¼ teaspoon black pepper
½ cup shaved or finely shredded parmesan cheese
INSTRUCTIONS
Season chicken with a bit of the Italian seasonings and salt and pepper on both sides. Cook in a large nonstick skillet on the stove over medium-high heat 1-2 minutes on each side until browned on the outsides.
Transfer chicken to a greased slow cooker. Add chicken broth, butter, mushrooms, onions, garlic, and salt and pepper to slow cooker.
Cover and cook on high for 1-2 hours or on low for 3-4 hours. Stir in orzo, cover and cook for another 30-45 minutes on high.
Uncover and use a fork to pull chicken out of the slow cooker. Stir contents of slow cooker, then return chicken to slow cooker, on top of the orzo mixture.
Sprinkle parmesan cheese over chicken. Cover and cook until cheese is melted, about 5-10 minutes. Serve with fresh herbs and cracked black pepper if desired.
(Source: http://www.lecremedelacrumb.com/2016/09/slow-cooker-parmesan-herb-chicken-orzo.html)
3 teaspoons Italian seasoning, divided
3 cups low sodium chicken broth
1 cup orzo pasta
4 tablespoons butter, melted
1 cup sliced mushrooms
1 medium white or yellow onion, finely chopped
2 teaspoons minced garlic
1 teaspoon salt (or to taste)
¼ teaspoon black pepper
½ cup shaved or finely shredded parmesan cheese
INSTRUCTIONS
Season chicken with a bit of the Italian seasonings and salt and pepper on both sides. Cook in a large nonstick skillet on the stove over medium-high heat 1-2 minutes on each side until browned on the outsides.
Transfer chicken to a greased slow cooker. Add chicken broth, butter, mushrooms, onions, garlic, and salt and pepper to slow cooker.
Cover and cook on high for 1-2 hours or on low for 3-4 hours. Stir in orzo, cover and cook for another 30-45 minutes on high.
Uncover and use a fork to pull chicken out of the slow cooker. Stir contents of slow cooker, then return chicken to slow cooker, on top of the orzo mixture.
Sprinkle parmesan cheese over chicken. Cover and cook until cheese is melted, about 5-10 minutes. Serve with fresh herbs and cracked black pepper if desired.
(Source: http://www.lecremedelacrumb.com/2016/09/slow-cooker-parmesan-herb-chicken-orzo.html)
Wednesday, October 5, 2016
Poppy Seed Dressing
1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the “hairy” end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds
In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.
Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.
(Source: http://ourbestbites.com/2010/01/poppy-seed-dressing/)
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the “hairy” end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds
In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.
Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.
(Source: http://ourbestbites.com/2010/01/poppy-seed-dressing/)
Tuesday, October 4, 2016
Beefy Baked Tacos
Ingredients
1½ pounds lean ground beef
3 Tablespoons taco seasoning (homemade recipe here)
1 (15 oz) can black beans, rinsed and drained
6 ounce tomato sauce
20½ ounce refried beans
10 small corn taco shells (I like stand and stuff)
2 cups shredded monterey jack cheese
Optional toppings:
cilantro
diced avocados
sliced olives
sour cream
diced tomatoes
Instructions
Preheat oven to 350 degrees. In a medium sized skillet brown the ground beef and drain. Add taco seasoning, black beans and tomato sauce. Let simmer for about a minute.
Layer the taco shells in a 9x13 inch baking dish. Add about 2 tablespoons of refried beans to the bottom of the shells. Add the ground beef mixture and divide evenly among the taco shells. Top with cheese.
Bake for 15 minutes until lightly brown and heated throughout. Top with favorite toppings.
(Source: http://therecipecritic.com/2016/09/beefy-baked-tacos/)
1½ pounds lean ground beef
3 Tablespoons taco seasoning (homemade recipe here)
1 (15 oz) can black beans, rinsed and drained
6 ounce tomato sauce
20½ ounce refried beans
10 small corn taco shells (I like stand and stuff)
2 cups shredded monterey jack cheese
Optional toppings:
cilantro
diced avocados
sliced olives
sour cream
diced tomatoes
Instructions
Preheat oven to 350 degrees. In a medium sized skillet brown the ground beef and drain. Add taco seasoning, black beans and tomato sauce. Let simmer for about a minute.
Layer the taco shells in a 9x13 inch baking dish. Add about 2 tablespoons of refried beans to the bottom of the shells. Add the ground beef mixture and divide evenly among the taco shells. Top with cheese.
Bake for 15 minutes until lightly brown and heated throughout. Top with favorite toppings.
(Source: http://therecipecritic.com/2016/09/beefy-baked-tacos/)
Homemade Bread
Ingredients:
2 cups warm water
2 1/2 tsp active dry yeast
1/2 TB sugar
1/4 cup melted butter
1 TB salt
1/4 cup sugar
1/2 cup evaporated milk
5-7 cups of bread flour, white or wheat will work too (can use more if needed)
1 TB shortening
1 TB butter (to top bread)
Directions:
1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for 15-20 minutes, or until nice and bubbly.
2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.
4. Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (approx 1.5 hours). When it has risen over the bowl punch it down and place on a floured surface.
5. Kneed the dough for 2-3 minutes.
6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and place into 2 greased bread pans.
7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack.
(Source: http://www.iheartnaptime.net/homemade-bread/)
2 cups warm water
2 1/2 tsp active dry yeast
1/2 TB sugar
1/4 cup melted butter
1 TB salt
1/4 cup sugar
1/2 cup evaporated milk
5-7 cups of bread flour, white or wheat will work too (can use more if needed)
1 TB shortening
1 TB butter (to top bread)
Directions:
1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for 15-20 minutes, or until nice and bubbly.
2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.
4. Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (approx 1.5 hours). When it has risen over the bowl punch it down and place on a floured surface.
5. Kneed the dough for 2-3 minutes.
6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and place into 2 greased bread pans.
7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack.
(Source: http://www.iheartnaptime.net/homemade-bread/)
White Bean Chicken Soup
2 cans white beans, rinsed & drained
1 can diced tomatoes
4 cups chicken broth
1.5 cups diced carrots
1.5 cups diced celery
1 cup diced onion
4 boneless skinless chicken breasts
3 cloves garlic, minced
2 bay leaves
1 tsp rosemary
1 tsp oregano
1 tsp thyme
1 tsp basil
1/2 tsp red pepper flakes
salt & pepper to taste
Place chicken, carrots, celery, onion and garlic in slow cooker.
Add beans and diced tomatoes (with juices) to the pot, then pour in chicken broth.
Season generously with salt and pepper, then add bay leaves, rosemary sprig, oregano, thyme, basil and red pepper flakes.
Stir everything together, then cover and cook on high for 3-4 hours, or on low for 6-8, or until chicken is cooked through.
Use two forks to shred chicken, then serve hot and enjoy!
(Source: http://12tomatoes.com/sc-bean-chicken-soup/)
1 can diced tomatoes
4 cups chicken broth
1.5 cups diced carrots
1.5 cups diced celery
1 cup diced onion
4 boneless skinless chicken breasts
3 cloves garlic, minced
2 bay leaves
1 tsp rosemary
1 tsp oregano
1 tsp thyme
1 tsp basil
1/2 tsp red pepper flakes
salt & pepper to taste
Place chicken, carrots, celery, onion and garlic in slow cooker.
Add beans and diced tomatoes (with juices) to the pot, then pour in chicken broth.
Season generously with salt and pepper, then add bay leaves, rosemary sprig, oregano, thyme, basil and red pepper flakes.
Stir everything together, then cover and cook on high for 3-4 hours, or on low for 6-8, or until chicken is cooked through.
Use two forks to shred chicken, then serve hot and enjoy!
(Source: http://12tomatoes.com/sc-bean-chicken-soup/)
Monday, September 26, 2016
Zucchini Bread
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
Directions
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
(Source: http://allrecipes.com/recipe/6698/moms-zucchini-bread/)
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
Directions
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
(Source: http://allrecipes.com/recipe/6698/moms-zucchini-bread/)
Monday, September 19, 2016
Raspberry Cream Cheese Danish Braid
RASPBERRY SAUCE
¾ cup raspberries
2 tablespoons water
1½ Tablespoons cornstarch
½ cup sugar
CREAM CHEESE FILLING
1 (8 oz.) package cream cheese, softened
⅓ cup sugar
½ teaspoon Almond Extract
PASTRY
1 box puff pastry (2 sheets), thawed to room temperature
FROSTING
1¼ cup powdered sugar
¼ Heavy Cream
1 teaspoon Almond Extract
pinch of salt
Instructions
RASPBERRY SAUCE
In a medium sauce pan, combine all the raspberry sauce ingredients ingredients and bring to a boil. Cook for 2 minutes. Set aside
CREAM CHEESE FILLING
In a medium mixing bowl, combine cream cheese, sugar, and almond extract. Beat until smooth and creamy and set aside.
ASSEMBLY DIRECTIONS
Open thawed puff pastry sheets on a flat working that has been sprinkled lightly with flour surface.
Roll dough to make the square even. You aren't rolling to hard though, just lightly enough that you can get all the sides even. The dough will still look like a trifold with creases.
With kitchen scissors, or a pizza cutter, make 9 even slits on both sides of the puff pastry, leaving the middle third of the 'trifold' untouched. BE CAREFUL NOT TO GO PAST THE FOLD LINES. Do this to both pastry sheets.
Divide the cream cheese filling in half and carefully spread down the center of the pastry sheet of both pastries.
Next carefully spoon some of the raspberry sauce over the cream cheese layer. Repeat for both pastures.
Next starting at the top of the pasty fold the flaps diagonally and alternately over the raspberry layer. When you get to the end, tuck the ends under the pastry sheet. Repeat with remaining pastry. Place on cookie sheet line with parchment.
Bake at 375 degrees F for 25 to 30 minutes or until golden brown.
Cool for 10 minutes.
(Source: http://www.chef-in-training.com/2016/07/raspberry-cream-cheese-danish-braid/)
¾ cup raspberries
2 tablespoons water
1½ Tablespoons cornstarch
½ cup sugar
CREAM CHEESE FILLING
1 (8 oz.) package cream cheese, softened
⅓ cup sugar
½ teaspoon Almond Extract
PASTRY
1 box puff pastry (2 sheets), thawed to room temperature
FROSTING
1¼ cup powdered sugar
¼ Heavy Cream
1 teaspoon Almond Extract
pinch of salt
Instructions
RASPBERRY SAUCE
In a medium sauce pan, combine all the raspberry sauce ingredients ingredients and bring to a boil. Cook for 2 minutes. Set aside
CREAM CHEESE FILLING
In a medium mixing bowl, combine cream cheese, sugar, and almond extract. Beat until smooth and creamy and set aside.
ASSEMBLY DIRECTIONS
Open thawed puff pastry sheets on a flat working that has been sprinkled lightly with flour surface.
Roll dough to make the square even. You aren't rolling to hard though, just lightly enough that you can get all the sides even. The dough will still look like a trifold with creases.
With kitchen scissors, or a pizza cutter, make 9 even slits on both sides of the puff pastry, leaving the middle third of the 'trifold' untouched. BE CAREFUL NOT TO GO PAST THE FOLD LINES. Do this to both pastry sheets.
Divide the cream cheese filling in half and carefully spread down the center of the pastry sheet of both pastries.
Next carefully spoon some of the raspberry sauce over the cream cheese layer. Repeat for both pastures.
Next starting at the top of the pasty fold the flaps diagonally and alternately over the raspberry layer. When you get to the end, tuck the ends under the pastry sheet. Repeat with remaining pastry. Place on cookie sheet line with parchment.
Bake at 375 degrees F for 25 to 30 minutes or until golden brown.
Cool for 10 minutes.
(Source: http://www.chef-in-training.com/2016/07/raspberry-cream-cheese-danish-braid/)
Brownies
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Frosting:
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup powdered sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
(Source: http://allrecipes.com/recipe/10549/best-brownies/)
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Frosting:
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup powdered sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
(Source: http://allrecipes.com/recipe/10549/best-brownies/)
Fluffy Buttercream Frosting
Ingredients
1 cup butter (2 sticks), softened
3 - 4 cups confectioner’s sugar, sifted
2 teaspoons vanilla
pinch salt
2-3 tablespoons milk, heavy cream, or half-and-half
Instructions
Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
Add vanilla and a pinch of salt and combine until well-incorporated.
Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.
(Source: http://addapinch.com/classic-vanilla-buttercream-frosting-recipe/#axzz2wYqdpHg6)
1 cup butter (2 sticks), softened
3 - 4 cups confectioner’s sugar, sifted
2 teaspoons vanilla
pinch salt
2-3 tablespoons milk, heavy cream, or half-and-half
Instructions
Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
Add vanilla and a pinch of salt and combine until well-incorporated.
Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.
(Source: http://addapinch.com/classic-vanilla-buttercream-frosting-recipe/#axzz2wYqdpHg6)
White Cake
Ingredients
1 cup (2 sticks) butter, softened
½ cup vegetable shortening
3 cups granulated sugar
5 eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup whole milk, room temperature
½ cup buttermilk, room temperature
2 teaspoons vanilla extract
Instructions
Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
(Source: http://addapinch.com/the-best-white-cake-recipe/)
1 cup (2 sticks) butter, softened
½ cup vegetable shortening
3 cups granulated sugar
5 eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup whole milk, room temperature
½ cup buttermilk, room temperature
2 teaspoons vanilla extract
Instructions
Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
(Source: http://addapinch.com/the-best-white-cake-recipe/)
Friday, August 26, 2016
Kentucky Butter Cake
Cake
1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
Butter Glaze
⅓ cup butter
¾ cup granulated sugar
2 tablespoons water
2 teaspoons vanilla
INSTRUCTIONS
Preheat the oven to 325°F/165°C
Grease a 10" bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.
Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
I actually like to make this cake a day in advance, finding it to be more moist and flavorful when it rests overnight.
(Source: http://cookiesandcups.com/kentucky-butter-cake/)
1 cup butter, cubed at room temperature
2 cups granulated sugar
4 eggs
1 tablespoon vanilla
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
Butter Glaze
⅓ cup butter
¾ cup granulated sugar
2 tablespoons water
2 teaspoons vanilla
INSTRUCTIONS
Preheat the oven to 325°F/165°C
Grease a 10" bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.
Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
When the cake is done make the glaze. Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
I actually like to make this cake a day in advance, finding it to be more moist and flavorful when it rests overnight.
(Source: http://cookiesandcups.com/kentucky-butter-cake/)
Samoa Dip
8 oz. cream cheese, softened
8 oz. thawed cool whip
½ cup powdered sugar
⅛ cup caramel sauce, I used caramel ice cream topping in the jar
½ cup toasted coconut
chocolate sauce for drizzle
caramel sauce for drizzle
In a large bowl, combine cream cheese, cool whip, powdered sugar and caramel sauce and beat until smooth.
Pour into a serving bowl, making sure there is enough space between dip and rim of bowl to save room for toppings.
Top with toasted coconut then drizzle with chocolate sauce and caramel sauce.
Serve with apple slices, graham crackers, or vanilla wafers.
(Source: http://www.chef-in-training.com/2015/02/samoa-dip/)
8 oz. thawed cool whip
½ cup powdered sugar
⅛ cup caramel sauce, I used caramel ice cream topping in the jar
½ cup toasted coconut
chocolate sauce for drizzle
caramel sauce for drizzle
In a large bowl, combine cream cheese, cool whip, powdered sugar and caramel sauce and beat until smooth.
Pour into a serving bowl, making sure there is enough space between dip and rim of bowl to save room for toppings.
Top with toasted coconut then drizzle with chocolate sauce and caramel sauce.
Serve with apple slices, graham crackers, or vanilla wafers.
(Source: http://www.chef-in-training.com/2015/02/samoa-dip/)
Friday, August 19, 2016
Soft & Chewy M&M Cookies
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
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1/4 cup instant vanilla pudding mix (not cook-and-serve, not sugar-free)
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
3/4 cup M&M'S, plus more for adding to dough mounds
1/2 cup semi-sweet chocolate chips, plus more for adding to dough mounds
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Add the flour, pudding mix (add it as a dry ingredient, do not actually make pudding; cook-and-serve and sugar-free are not recommended in this recipe), baking soda, salt, and beat on low speed until just combined, about 1 minute.
Add the M&M'S, chocolate chips, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few M&M'S and chocolate chips on top of each mound of dough by taking M&Ms and chips from the underside as well as adding more as necessary for a nice pop of color.
Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 6 cookies per sheet) and bake for about 12 to 13 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. If you make your cookies smaller than mine, your baking time will be reduced.
(Source: http://www.averiecooks.com/2015/04/the-best-soft-and-chewy-mms-cookies.html)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
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1/4 cup instant vanilla pudding mix (not cook-and-serve, not sugar-free)
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
3/4 cup M&M'S, plus more for adding to dough mounds
1/2 cup semi-sweet chocolate chips, plus more for adding to dough mounds
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Add the flour, pudding mix (add it as a dry ingredient, do not actually make pudding; cook-and-serve and sugar-free are not recommended in this recipe), baking soda, salt, and beat on low speed until just combined, about 1 minute.
Add the M&M'S, chocolate chips, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few M&M'S and chocolate chips on top of each mound of dough by taking M&Ms and chips from the underside as well as adding more as necessary for a nice pop of color.
Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 6 cookies per sheet) and bake for about 12 to 13 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. If you make your cookies smaller than mine, your baking time will be reduced.
(Source: http://www.averiecooks.com/2015/04/the-best-soft-and-chewy-mms-cookies.html)
Asiago Cheese Dip
16 ounces cream cheese, softened
⅓ cup half and half
1 teaspoon garlic powder
1 teaspoon garlic salt
1¼ cup shredded Asiago cheese, divided
1 cup cooked and chopped bacon, divided
Preheat oven to 350 degrees F.
In a medium mixing bowl, combine cream cheese, half and half, garlic powder and garlic salt. Mix well. Stir in 1 cup Asiago cheese and ¾ cup bacon.
Pour into an 8 inch cast iron skillet or and 8x8 baking dish.
Sprinkle remaining cheese and bacon on top and bake for 20 minutes at 350 degrees F.
Serve with toasted baguettes.
(Source: http://www.chef-in-training.com/2016/08/asiago-cheese-dip/)
⅓ cup half and half
1 teaspoon garlic powder
1 teaspoon garlic salt
1¼ cup shredded Asiago cheese, divided
1 cup cooked and chopped bacon, divided
Preheat oven to 350 degrees F.
In a medium mixing bowl, combine cream cheese, half and half, garlic powder and garlic salt. Mix well. Stir in 1 cup Asiago cheese and ¾ cup bacon.
Pour into an 8 inch cast iron skillet or and 8x8 baking dish.
Sprinkle remaining cheese and bacon on top and bake for 20 minutes at 350 degrees F.
Serve with toasted baguettes.
(Source: http://www.chef-in-training.com/2016/08/asiago-cheese-dip/)
Chocolate Sheet Cake
FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
FOR FROSTING:
1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
(source: http://thepioneerwoman.com/cooking/the_best_chocol/)
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
FOR FROSTING:
1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Note: I use an 18x13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
(source: http://thepioneerwoman.com/cooking/the_best_chocol/)
Wednesday, May 11, 2016
Smokey BBQ Chicken Chili
1 pound chicken breasts
1 tablespoon olive oil
4 garlic cloves, minced
1 small onion, chopped
1/2 cup ketchup
3 tablespoons brown sugar
2 teaspoons yellow mustard
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 (16 oz) can cannellini beans, undrained
1 (16 oz) can kidney beans, undrained
1 (16 oz) can pinto beans, undrained
1 4 oz. can green chilies
2 teaspoons chili powder
1 teaspoons ground cumin
1 teaspoon smoked paprika
2 teaspoons liquid smoke
1 teaspoon salt
1/2 teaspoon pepper
1 14.5 oz. can chicken broth mixed with 1 tablespoon cornstarch
Hot sauce to taste (reserve until end of cooking)
Rub chicken breasts with olive oil and add to the bottom of your slow cooker, Add all of the remaining ingredients and stir around chicken.
Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, remove to a cutting board to shred or dice (personal preference) and return to slow cooker. Cook an additional 20 minutes.
Add additional water/chicken broth for a less "chunky" soup if desired.
Taste and add hot sauce, salt/pepper to taste.
Best garnished with cheese, cilantro, sour cream, chips and bacon!
(Source: http://www.carlsbadcravings.com/smoky-bbq-chicken-chili-slow-cooker-stove-top/)
1 tablespoon olive oil
4 garlic cloves, minced
1 small onion, chopped
1/2 cup ketchup
3 tablespoons brown sugar
2 teaspoons yellow mustard
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 (16 oz) can cannellini beans, undrained
1 (16 oz) can kidney beans, undrained
1 (16 oz) can pinto beans, undrained
1 4 oz. can green chilies
2 teaspoons chili powder
1 teaspoons ground cumin
1 teaspoon smoked paprika
2 teaspoons liquid smoke
1 teaspoon salt
1/2 teaspoon pepper
1 14.5 oz. can chicken broth mixed with 1 tablespoon cornstarch
Hot sauce to taste (reserve until end of cooking)
Rub chicken breasts with olive oil and add to the bottom of your slow cooker, Add all of the remaining ingredients and stir around chicken.
Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, remove to a cutting board to shred or dice (personal preference) and return to slow cooker. Cook an additional 20 minutes.
Add additional water/chicken broth for a less "chunky" soup if desired.
Taste and add hot sauce, salt/pepper to taste.
Best garnished with cheese, cilantro, sour cream, chips and bacon!
(Source: http://www.carlsbadcravings.com/smoky-bbq-chicken-chili-slow-cooker-stove-top/)
Monday, May 9, 2016
Brown Butter Cinnamon Crinkle Cookies
10 tablespoons butter, sliced
2½ cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
1 cup granulated sugar
¼ cup light brown sugar
2 eggs
1 teaspoon vanilla
½ cup powdered sugar
Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly.
Whisk together the flour, baking powder, cinnamon and salt. Set aside.
Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth.
Turn the mixer to low and slowly add in the flour mixture until just incorporated. Cover the mixing bowl and refrigerate for at least 1 hour.
Preheat the oven to 350°F
Line a baking sheet with a silicone mat or parchment paper. Set aside.
Place the powdered sugar in a shallow bowl. Divide the chilled dough into 1- tablespoon sized balls. Roll each ball into the powdered sugar and place onto the prepared pan, about 2- inches apart.
Bake for 10-12 minutes or until the cookies are set.
Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.
(Source: http://cookiesandcups.com/brown-butter-cinnamon-crinkle-cookies/)
2½ cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
1 cup granulated sugar
¼ cup light brown sugar
2 eggs
1 teaspoon vanilla
½ cup powdered sugar
Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly.
Whisk together the flour, baking powder, cinnamon and salt. Set aside.
Add the granulated and brown sugar into the bowl of your stand mixer fitted with the paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth.
Turn the mixer to low and slowly add in the flour mixture until just incorporated. Cover the mixing bowl and refrigerate for at least 1 hour.
Preheat the oven to 350°F
Line a baking sheet with a silicone mat or parchment paper. Set aside.
Place the powdered sugar in a shallow bowl. Divide the chilled dough into 1- tablespoon sized balls. Roll each ball into the powdered sugar and place onto the prepared pan, about 2- inches apart.
Bake for 10-12 minutes or until the cookies are set.
Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.
(Source: http://cookiesandcups.com/brown-butter-cinnamon-crinkle-cookies/)
Homemade Lemonade
2 cups sugar
2 cups water
1 gallon cold water
2 cups fresh lemon juice
1 lemon, sliced, plus 1 lemon, cut into wedges, for garnish
Ice
Make a simple syrup by adding the sugar and water to a medium saucepan. Bring to a boil over low heat. Stir until the sugar dissolves, then remove from the heat and set aside to cool.
Add a gallon of cold water and the lemon juice to a large glass pitcher. Add the simple syrup and the lemon slices. Stir well. Pour the lemonade into tall glasses filled with ice. Garnish the rims with lemon wedges and enjoy icy cold!
(Source: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-homemade-lemonade-recipe.html)
2 cups water
1 gallon cold water
2 cups fresh lemon juice
1 lemon, sliced, plus 1 lemon, cut into wedges, for garnish
Ice
Make a simple syrup by adding the sugar and water to a medium saucepan. Bring to a boil over low heat. Stir until the sugar dissolves, then remove from the heat and set aside to cool.
Add a gallon of cold water and the lemon juice to a large glass pitcher. Add the simple syrup and the lemon slices. Stir well. Pour the lemonade into tall glasses filled with ice. Garnish the rims with lemon wedges and enjoy icy cold!
(Source: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-homemade-lemonade-recipe.html)
Saturday, April 30, 2016
Pineapple Fried Rice
2 tablespoons coconut oil or quality vegetable oil, divided
2 eggs, beaten with a dash of salt
1½ cups chopped fresh pineapple
1 large red bell pepper, diced (about ¾ cup diced)
½ bunch green onions, green and white parts, thinly sliced (about ½ cup)
2 cloves garlic, pressed or minced
½ cup chopped raw, unsalted cashews
2 cups cooked and chilled brown rice, preferably long-grain brown jasmine rice
1 tablespoon reduced-sodium tamari or soy sauce
1 to 2 teaspoons chili garlic sauce or sriracha
1 small lime, halved
Season with salt, to taste
Handful fresh cilantro leaves, chopped, for garnish
Heat a non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
Add one tablespoon of oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook, while stirring constantly, until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.
Add the remaining two teaspoons of oil to the pan. Pour in the cashew and cook, stirring constantly, until the cashews smell fragrant, about 30 seconds. Add the rice to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3 minutes.
Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat. Add 1 tablespoon tamari (or soy sauce) and chili garlic sauce or sriracha, to taste. Squeeze the juice of ½ of a lime over the dish and stir to combine. Season to taste with salt. Garnish with a sprinkling of torn cilantro leaves, with jars of chili garlic sauce or sriracha on the side.
(Source: http://cookieandkate.com/2015/thai-pineapple-fried-rice-recipe/)
2 eggs, beaten with a dash of salt
1½ cups chopped fresh pineapple
1 large red bell pepper, diced (about ¾ cup diced)
½ bunch green onions, green and white parts, thinly sliced (about ½ cup)
2 cloves garlic, pressed or minced
½ cup chopped raw, unsalted cashews
2 cups cooked and chilled brown rice, preferably long-grain brown jasmine rice
1 tablespoon reduced-sodium tamari or soy sauce
1 to 2 teaspoons chili garlic sauce or sriracha
1 small lime, halved
Season with salt, to taste
Handful fresh cilantro leaves, chopped, for garnish
Heat a non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
Add one tablespoon of oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook, while stirring constantly, until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.
Add the remaining two teaspoons of oil to the pan. Pour in the cashew and cook, stirring constantly, until the cashews smell fragrant, about 30 seconds. Add the rice to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3 minutes.
Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat. Add 1 tablespoon tamari (or soy sauce) and chili garlic sauce or sriracha, to taste. Squeeze the juice of ½ of a lime over the dish and stir to combine. Season to taste with salt. Garnish with a sprinkling of torn cilantro leaves, with jars of chili garlic sauce or sriracha on the side.
(Source: http://cookieandkate.com/2015/thai-pineapple-fried-rice-recipe/)
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