4 skinless, boneless chicken breasts
1 cup creamy Caesar salad dressing (definitely grab a creamy caesar versus a thinner version)
1/2 cup sour cream or mayonnaise
1-1½ cup grated Parmesan cheese
Instructions
* Note: Do NOT salt the chicken.
Heat oven to 375F and spray the inside of an 8x11 baking dish with cooking spray.
If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾”-1” thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
Mix together the caesar dressing and sour cream/mayo. Pour ¼ cup of the mixture over each breast (1 cup total over the 4 breasts) then sprinkle grated Parmesan cheese on top.
Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the middle of one of the middle breasts reads 155F.
Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden. It can burn quickly, so watch it closely. When done, a meat thermometer should register 160F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
(Source: http://www.thecookierookie.com/melt-in-your-mouth-caesar-chicken/)
Tuesday, August 29, 2017
Baked Blueberry Coconut Oatmeal
INGREDIENTS:
2 cups rolled oats
1 cup unsweetened coconut flakes
1/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups milk or almond milk
1 large egg
3 tablespoons coconut oil, melted and cooled slightly
1 teaspoon vanilla extract
1 1/2 cups blueberries (fresh or frozen)
DIRECTIONS:
Preheat the oven to 350 degrees F. Grease an 8×8 square baking dish and set aside.
In a medium bowl, mix together the oats, coconut, brown sugar, baking powder, salt, and cinnamon.
In another medium bowl, whisk together the milk, egg, coconut oil, and vanilla. The coconut oil might get a little lumpy, but that is ok. It will melt when baking.
Arrange two-thirds of the blueberries on the bottom of the prepared baking dish. Pour the oat mixture evenly over the berries. Pour the milk mixture over the oats. Gently shake the baking dish to make sure the milk covers the oats evenly. Sprinkle the remaining blueberries on top of the oats.
Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.
(Source: https://www.twopeasandtheirpod.com/baked-blueberry-coconut-oatmeal/)
2 cups rolled oats
1 cup unsweetened coconut flakes
1/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups milk or almond milk
1 large egg
3 tablespoons coconut oil, melted and cooled slightly
1 teaspoon vanilla extract
1 1/2 cups blueberries (fresh or frozen)
DIRECTIONS:
Preheat the oven to 350 degrees F. Grease an 8×8 square baking dish and set aside.
In a medium bowl, mix together the oats, coconut, brown sugar, baking powder, salt, and cinnamon.
In another medium bowl, whisk together the milk, egg, coconut oil, and vanilla. The coconut oil might get a little lumpy, but that is ok. It will melt when baking.
Arrange two-thirds of the blueberries on the bottom of the prepared baking dish. Pour the oat mixture evenly over the berries. Pour the milk mixture over the oats. Gently shake the baking dish to make sure the milk covers the oats evenly. Sprinkle the remaining blueberries on top of the oats.
Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.
(Source: https://www.twopeasandtheirpod.com/baked-blueberry-coconut-oatmeal/)
Best Snickerdoodles
Ingredients
1 cup butter (softened)
1½ cups sugar
2 eggs
2¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
2 TB sugar
1 tsp. cinnamon
Instructions
Mix together flour, cream of tartar, baking soda, and salt together. Set aside.
Cream together sugar and butter. Add eggs and blend well.
Add dry ingredients to wet ingredients and mix well.
Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
Place 2 inches apart on ungreased cookie sheet.
Bake for 8-10 minutes at 350 degrees.
(Source: https://lilluna.com/recipe-tip-of-the-week-food-tutorial-snickerdoodles/)
1 cup butter (softened)
1½ cups sugar
2 eggs
2¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. salt
2 TB sugar
1 tsp. cinnamon
Instructions
Mix together flour, cream of tartar, baking soda, and salt together. Set aside.
Cream together sugar and butter. Add eggs and blend well.
Add dry ingredients to wet ingredients and mix well.
Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
Place 2 inches apart on ungreased cookie sheet.
Bake for 8-10 minutes at 350 degrees.
(Source: https://lilluna.com/recipe-tip-of-the-week-food-tutorial-snickerdoodles/)
Thursday, August 24, 2017
Hawaiian BBQ Chicken Taquitos
2 lbs boneless, skinless chicken breasts
1 cup BBQ sauce
1/4 cup Zesty Italian dressing
1/4 cup brown sugar
1 tbsp Worcestershire sauce
salt to taste
Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
Pour over chicken, cover and cook on HIGH for 3-4 hours
Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.
1 tablespoon olive oil
1 red onion, thinly sliced
2 cups shredded chicken breast
1 cup shredded sharp cheddar cheese
1 cup diced pineapple
1/3 cup BBQ sauce, plus more for serving
2 tablespoons chopped cilantro leaves
Kosher salt and freshly ground black pepper, to taste
8-10 Mission Foods Super Soft Medium Flour Tortillas, softened
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
Heat olive oil in a medium skillet over medium high heat. Add onion and cook, stirring occasionally, until golden and caramelized, about 10-15 minutes. Transfer to a plate.
In a large bowl, combine red onion, shredded BBQ chicken, cheddar cheese, pineapple, and cilantro; season with salt and pepper; to taste.
Working one at a time, transfer tortilla to a work surface; place BBQ chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling.
Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 15 minutes.
(Source: BBQ Chicken: https://www.familyfreshmeals.com/2014/06/best-crockpot-bbq-chicken.html; Taquitos: http://damndelicious.net/2013/03/19/hawaiian-bbq-chicken-taquitos/)
1 cup BBQ sauce
1/4 cup Zesty Italian dressing
1/4 cup brown sugar
1 tbsp Worcestershire sauce
salt to taste
Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
Pour over chicken, cover and cook on HIGH for 3-4 hours
Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.
1 tablespoon olive oil
1 red onion, thinly sliced
2 cups shredded chicken breast
1 cup shredded sharp cheddar cheese
1 cup diced pineapple
1/3 cup BBQ sauce, plus more for serving
2 tablespoons chopped cilantro leaves
Kosher salt and freshly ground black pepper, to taste
8-10 Mission Foods Super Soft Medium Flour Tortillas, softened
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
Heat olive oil in a medium skillet over medium high heat. Add onion and cook, stirring occasionally, until golden and caramelized, about 10-15 minutes. Transfer to a plate.
In a large bowl, combine red onion, shredded BBQ chicken, cheddar cheese, pineapple, and cilantro; season with salt and pepper; to taste.
Working one at a time, transfer tortilla to a work surface; place BBQ chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling.
Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 15 minutes.
(Source: BBQ Chicken: https://www.familyfreshmeals.com/2014/06/best-crockpot-bbq-chicken.html; Taquitos: http://damndelicious.net/2013/03/19/hawaiian-bbq-chicken-taquitos/)
Monday, August 21, 2017
No Bake Smores Bars
Ingredient
½ cup heavy cream
2 cups (approximately 5 bars) Hershey's chocolate
3½ cups mini marshmallows
4 cups golden grahams
Instructions
Line a 8-inch-square baking pan with heavy-duty foil and set aside.
In a large microwave safe bowl, add the heavy cream and heat on high in the microwave for 1-2 minutes, until it starts to bubble. Add the milk chocolate and whisk until smooth, about 1-2 minutes. Allow to cool, stirring occasionally, for 5-8 minutes.
Add marshmallows and golden grahams and stir to coat.
Spread mixture into prepared pan, pressing down lightly with a rubber spatula. Refrigerate for at least 2 hours or until firm. Cut into bars and enjoy!
(Source: http://ohsweetbasil.com/no-bake-smores-bars/)
½ cup heavy cream
2 cups (approximately 5 bars) Hershey's chocolate
3½ cups mini marshmallows
4 cups golden grahams
Instructions
Line a 8-inch-square baking pan with heavy-duty foil and set aside.
In a large microwave safe bowl, add the heavy cream and heat on high in the microwave for 1-2 minutes, until it starts to bubble. Add the milk chocolate and whisk until smooth, about 1-2 minutes. Allow to cool, stirring occasionally, for 5-8 minutes.
Add marshmallows and golden grahams and stir to coat.
Spread mixture into prepared pan, pressing down lightly with a rubber spatula. Refrigerate for at least 2 hours or until firm. Cut into bars and enjoy!
(Source: http://ohsweetbasil.com/no-bake-smores-bars/)
Sausage, Potato & Veggie Foil Packets
INGREDIENTS:
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1 pound baby red potatoes, quartered
1 pound green beans, trimmed
8 ounces cremini mushrooms, halved
1 onion, chopped
4 tablespoons unsalted butter, divided
4 teaspoons cajun seasoning, divided
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
* add peppers or other veggies as desired
DIRECTIONS:
Preheat a gas or charcoal grill over high heat.
Cut four sheets of foil, about 12-inches long. Divide sausage, potatoes, green beans, mushrooms and onion into 4 equal portions and add to the center of each foil in a single layer.
Fold up all 4 sides of each foil packet. Add butter, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the sausage, covering completely and sealing the packets closed.
Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
Served immediately, garnished with parsley, if desired.
(Source: http://damndelicious.net/2016/05/31/sausage-potato-green-bean-foil-packets/)
Monday, July 24, 2017
White Bread & Cinnamon Bread
Ingredients:
2 cups warm water
2 1/2 teaspoons active dry yeast
1/2 Tablespoon sugar
1/4 cup melted butter
1 Tablespoon 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 Tablespoon shortening (or butter)
1 Tablespoon butter, melted (to top bread)
For Cinnamon Bread, add:
1/3 cup Sugar
2 Tablespoons Cinnamon
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 about 10 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 (about 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 tuck the ends under. Then 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 35 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack.
For Cinnamon Bread
Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
(Source: https://www.iheartnaptime.net/homemade-bread/)
2 cups warm water
2 1/2 teaspoons active dry yeast
1/2 Tablespoon sugar
1/4 cup melted butter
1 Tablespoon 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 Tablespoon shortening (or butter)
1 Tablespoon butter, melted (to top bread)
For Cinnamon Bread, add:
1/3 cup Sugar
2 Tablespoons Cinnamon
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 about 10 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 (about 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 tuck the ends under. Then 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 35 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack.
For Cinnamon Bread
Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
(Source: https://www.iheartnaptime.net/homemade-bread/)
Wednesday, July 19, 2017
Steak Gryros w/Tzatziki Cucumber Sauce
Ingredients
1 pound flank steak
⅓ cup olive oil
3 teaspoons minced garlic
2 teaspoons dried oregano, or 1 tablespoon finely chopped fresh oregano
1 teaspoon salt
¼ teaspoon black pepper
juice of ½ lemon, plus additional wedges for squeezing
4 white or wheat pitas
½ red onion, thinly sliced
1 tomato, thinly sliced
romaine lettuce
Tzatziki Sauce
1 medium cucumber, peeled and sliced + ½ teaspoon salt
2 cups cold plain Greek yogurt
4 teaspoons minced garlic
⅓ cup chopped dill, fresh or frozen (may sub 2 tablespoons dried dill)
1½ tbsp freshly squeezed lemon juice
½ tsp salt, or to taste
⅛ tsp black pepper, or to taste
Instructions
Place steak, olive oil, garlic, oregano, salt, pepper, and juice from ½ lemon in a large resealable bag. Press excess air out and seal bag. Refrigerate for 1-8 hours.
Spread cucumber slices out on a paper towel. Sprinkle generously with salt on both sides and allow to rest for 5 minutes. Wrap cucumber slices in paper towels, squeeze excess liquid out, and transfer to a food processor or blender.
Add remaining sauce ingredients to blender and pulse until smooth and creamy. Cover and chill until ready to use.
Preheat grill, grill pan, or cast iron skillet, to medium-high heat. Use tongs to transfer steak to grill and discard excess marinade. Cook steak for 6-8 minutes on each side until desired doneness (I recommend leaving just a hint of pink in the center for super juicy, tender meat with lots of flavor!)
Transfer steak to a cutting board and allow meat to rest for a few minutes before slicing very thinly across the grain.
Assemble gyros with lettuce, sliced onions and cucumbers, and steak. Drizzle with tzatziki sauce, top with black pepper and fresh squeezed lemon and serve immediately.
(Source: http://www.lecremedelacrumb.com/steak-gyros-with-tzatziki-cucumber-sauce/)
1 pound flank steak
⅓ cup olive oil
3 teaspoons minced garlic
2 teaspoons dried oregano, or 1 tablespoon finely chopped fresh oregano
1 teaspoon salt
¼ teaspoon black pepper
juice of ½ lemon, plus additional wedges for squeezing
4 white or wheat pitas
½ red onion, thinly sliced
1 tomato, thinly sliced
romaine lettuce
Tzatziki Sauce
1 medium cucumber, peeled and sliced + ½ teaspoon salt
2 cups cold plain Greek yogurt
4 teaspoons minced garlic
⅓ cup chopped dill, fresh or frozen (may sub 2 tablespoons dried dill)
1½ tbsp freshly squeezed lemon juice
½ tsp salt, or to taste
⅛ tsp black pepper, or to taste
Instructions
Place steak, olive oil, garlic, oregano, salt, pepper, and juice from ½ lemon in a large resealable bag. Press excess air out and seal bag. Refrigerate for 1-8 hours.
Spread cucumber slices out on a paper towel. Sprinkle generously with salt on both sides and allow to rest for 5 minutes. Wrap cucumber slices in paper towels, squeeze excess liquid out, and transfer to a food processor or blender.
Add remaining sauce ingredients to blender and pulse until smooth and creamy. Cover and chill until ready to use.
Preheat grill, grill pan, or cast iron skillet, to medium-high heat. Use tongs to transfer steak to grill and discard excess marinade. Cook steak for 6-8 minutes on each side until desired doneness (I recommend leaving just a hint of pink in the center for super juicy, tender meat with lots of flavor!)
Transfer steak to a cutting board and allow meat to rest for a few minutes before slicing very thinly across the grain.
Assemble gyros with lettuce, sliced onions and cucumbers, and steak. Drizzle with tzatziki sauce, top with black pepper and fresh squeezed lemon and serve immediately.
(Source: http://www.lecremedelacrumb.com/steak-gyros-with-tzatziki-cucumber-sauce/)
Crockpot Italian Beef Sandwiches
Ingredients
4 lb Rump roast (Any stew roast can be substituted, like Chuck Roast)
2 cup Beef broth
3/4, 16oz jar sliced Pepperonchini peppers, drained
2 Bay leaves
2, 0.7oz Italian dressing seasoning packets
1 tsp Fresh Black Pepper
1 tsp Dried Oregano
1 tsp Dried Basil
1 tsp Onion Powder
1 tsp Garlic Powder
Up to 1 tsp Salt to taste.
Instructions
Add all ingredients to crock pot and set on high.
Cook 4-5, or until easily shredded.
Shred beef with fork.
Serving
This is meant to be a juicy sandwich. Either ladle out some juice to dip your sandwich in, or add the beef to the hoagie along with a generous splash of juice.
(Source: https://www.foxvalleyfoodie.com/crock-pot-italian-beef-sandwiches-chicago-style/)
4 lb Rump roast (Any stew roast can be substituted, like Chuck Roast)
2 cup Beef broth
3/4, 16oz jar sliced Pepperonchini peppers, drained
2 Bay leaves
2, 0.7oz Italian dressing seasoning packets
1 tsp Fresh Black Pepper
1 tsp Dried Oregano
1 tsp Dried Basil
1 tsp Onion Powder
1 tsp Garlic Powder
Up to 1 tsp Salt to taste.
Instructions
Add all ingredients to crock pot and set on high.
Cook 4-5, or until easily shredded.
Shred beef with fork.
Serving
This is meant to be a juicy sandwich. Either ladle out some juice to dip your sandwich in, or add the beef to the hoagie along with a generous splash of juice.
(Source: https://www.foxvalleyfoodie.com/crock-pot-italian-beef-sandwiches-chicago-style/)
Soft Chocolate Chip Cookies
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)
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)
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
Report this ad
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
Report this ad
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/)
Subscribe to:
Posts (Atom)