My Recipes

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Chattanooga Margarita

  • 2 jiggers each of clear tequila and gold tequila
  • small splash of grand mariner, about 1/2 a small jigger
  • 3 sugars
  • 1/2 to 1 lime, depending on preference
  • 1 shot of water

Brown Sugar Pancakes

For the Pancakes:

  • 2 cups AP Flour
  • 2 tsp. Baking Powder
  • 6 Tbsp. Brown Sugar
  • 3 Eggs
  • 1 ¼ cups Sour Cream or Greek Yogurt
  • ½ cup Milk
  • 6 Tbsp. melted salted Butter
  • 1 Tbsp. Vanilla

Instructions:

  1. Whisk together flour, baking powder, and brown sugar into a large bowl.
  2. In another bowl, whisk together eggs, sour cream, milk, melted butter, and vanilla until combined.
  3. Slowly whisk the wet mixture into the dry mixture just until combined. The resulting should be slightly lumpy yet still combined so don’t overmix. Leave the lumps there. No need for a smooth batter.
  4. Heat a griddle or non-stick skillet over medium heat and melt extra butter.
  5. Pour about 1/4 of a cup of batter onto the griddle surface in a circular pattern and allow to sit until bubbles form and the bottom is golden brown and crisp.
  6. Flip over the pancake and cook until golden brown and crisp on the other side.
  7. Remove the pancake and place in a warm oven (about 225 degrees) and repeat the process until all pancakes are done.

Notes

  • Don’t Flip Too Early. Give the pancakes time to cook on the first side before flipping. This makes for easier flipping and more even cooking.
  • Preheat the Griddle or Pan. Make sure you give it a good heat before pouring in the batter. This is the key to crisp edges and to prevent sticking.

Mimi’s Alfredo Sauce

When cooking pasta for this meal, reserve two cups of pasta water for the sauce.

Ingredients:

  • 2 cups reserved pasta water
  • 4 Tbsp. Butter
  • 4 Tbsp. Flour
  • 2 cups Heavy Cream
  • 1 tsp. Salt
  • 1 cup freshly grated Parmesan Cheese
  • freshly ground Pepper to taste
  • 14 cup fresh Parsley
  • 1 Tbsp. Lemon Juice

Directions:

  1. Melt butter in a pan.
  2. Sprinkle in the flour and stir to make a paste; cook until the flour is no longer raw, 1-2 minutes.
  3. Whisk in the reserved two cups of pasta water and the heavy cream.
  4. Season with 1 tsp. salt and the ground pepper.
  5. Return to a simmer, whisking to make a smooth sauce.
  6. Cook over low heat until thickened.
  7. Remove the pot from heat and add the parmesan cheese, parsley, and lemon juice. Stir.

Vegan Chocolate Cake

Chocolate Cake:

  • 1 cup unsweetened almond milk
  • 1 Tbsp. Apple Cider Vinegar
  • 2 cups AP Flour
  • 1 3/4 cups Sugar
  • 3/4 cup Cocoa Powder
  • 2 tsp. Baking Powder
  • 1 1/2 tsp. Baking Soda
  • 1 tsp. Salt
  • 1/2 cup Coconut Oil, melted
  • 2/3 cup Applesauce
  • 1 Tbsp. Vanilla
  • 1 cup boiling Water

Icing:

  • 1 cup Cocoa Powder
  • 1 1/2 cup Vegan Butter, or regular if not making vegan
  • 4-5 cups Vanilla
  • 1/4 to 1/2 cup unsweetened Almond Milk

Instructions for Cake:

  1. Preheat oven to 350 and grease two 8 or 9 inch cake pans.
  2. Measure out 1 cup almond milk and add the apple cider vinegar to it.
  3. In a large bowl, add flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine.
  4. In a separate bowl, add the coconut oil, applesauce, vanilla, and milk/vinegar mixture.
  5. Add wet ingredients to dry ingredients and mix on medium speed until well combined.
  6. Lower the speed and carefully pour in the boiling water, continuing to mix. The batter will seem very runny at this point, which is normal.
  7. Divide batter evenly between the cake pans and bake for 30-35 minutes.

Instructions for Icing:

  1. Add the cocoa powder to a large bowl. Whisk well to remove any clumps.
  2. Add the softened vegan butter and mix until well combined.
  3. Add half the powdered sugar and half the milk and mix until creamed and well combined.
  4. Add the rest of the powdered sugar and vanilla. Mix starting on low and then turn to high. Mix until fluffy.
  5. If the frosting seems too dry, add more milk, a tablespoon at a time.

 

 

 

Pork Chop Seasoning

1 Tbsp. Brown Sugar
1 Tbsp. Paprika
1 tsp. Black Pepper
1 tsp. Mustard Powder
1/2 tsp. Oregano
1/2 tsp. Rosemary
1/2 tsp. Thyme

Salt to taste

Houston’s Thai Steak and Noodle Salad

Steak

  • 1 ½-inch piece Ginger, peeled, finely chopped
  • ¼ cup Soy Sauce
  • 3 Tbsp. Light Brown Sugar
  • 2 Tbsp. fresh Lime Juice
  • 1 Tbsp. Fish Sauce
  • ½ tsp. Black Pepper
  • ½ tsp. Garlic Powder
  • ¼ cup EVOO
  • 1 Tbsp. Toasted Sesame Oil
  • ¾ Lb. Filet Mignon Steaks, 1 inch thick
  • Kosher salt

Dressing

  • ¼ cup fresh Lime Juice
  • ¼ cup Hot Chili Paste (such as Sambal Oelek)
  • ¼ cup Peanut Oil
  • 2 Tbsp. Fish Sauce
  • 2 Tbsp. Sugar1 Tbsp. Honey
  • 1 Garlic clove, finely chopped
  • Kosher salt (optional)

Salad and Assembly

  • 2 oz. dried Ramen or Lo Mein Noodles
  • Kosher salt
  • ½ tsp. Toasted Sesame Oil
  • 1 large Mango, peeled, cut into 1-inch pieces
  • ½ bunch Arugula, stems removed, leaves torn
  • ½ bunch Watercress, tough stems removed
  • 2 medium Carrots, finely shredded on a mandoline or a box grater
  • 2 Scallions, chopped
  • 2 cups finely shredded Savoy Cabbage
  • 1 cup Cherry Tomatoes, halved
  • 1 Avocado, cut into 1-inch pieces
  • ½ cup chopped Cilantro
  • ½ cup torn Basil leaves
  • ¼ cup torn Mint leaves
  • ¼ cup crumbled toasted unsweetened Coconut Flakes
  • ¼ cup finely chopped salted, roasted Peanuts, plus more for serving
  • Lime wedges (for serving)

Preparation (Steak)
1: Whisk ginger, soy sauce, raw sugar, lime juice, fish sauce, pepper, and garlic powder in a small bowl until sugar is dissolved. Whisking constantly, gradually add olive oil, then sesame oil. Transfer to a small resealable plastic bag and add steaks. Close bag, pressing out air, and turn steak to coat. Chill at least 6 hours and up to 12 hours.

2: Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove steaks from marinade and pat dry. Season very lightly with salt. Grill, turning every 2 minutes, until lightly charred all over and an instant-read thermometer inserted into the thickest part of each steak registers 120° for medium-rare, 8–10 minutes total. Transfer to a cutting board and let rest at least 10 minutes before cutting into 1″ pieces.

Preparation (Dressing)
3: Whisk lime juice, chili paste, peanut oil, fish sauce, sugar, honey, and garlic in a small bowl to combine. Taste and season with salt if desired.

Preparation (Salad Assembly)
4: Cook noodles in a small pot of boiling salted water until al dente. Drain and run under cold water to stop cooking. Toss with oil in a large bowl.

5: Add mango, arugula, watercress, carrots, scallions, cabbage, tomatoes, and dressing and toss to coat.

6: Add steak, avocado, cilantro, basil, mint, coconut flakes, and ¼ cup peanuts. Gently toss again just to combine.

7: Divide salad among plates, piling as high as possible. Top with additional peanuts and serve with lime wedges for squeezing over.

Recipe found here.

Houston’s Hawaiian Ribeye

Ingredients:

  • 2 cups pineapple juice
  • ½ cup soy sauce
  • ½ cup sugar
  • 5 tablespoons apple cider vinegar
  • 2 teaspoons toasted sesame oil
  • ⅓ cup chopped white onion
  • 1 1-inch piece ginger, peeled, finely chopped
  • 2 1-inch-thick bone-in rib-eye steaks (about 3 pounds total)
  • 4 tablespoons unsalted butter, room temperature
  • 2 teaspoons toasted sesame oil
  • Kosher salt

Directions:

  • Whisk pineapple juice, soy sauce, sugar, vinegar, and oil in a small bowl until sugar is dissolved. Add onion and ginger. Set aside 2 Tbsp. marinade for butter. Transfer remaining marinade to a large resealable plastic bag. Add steaks and seal bag, pressing out excess air. Chill at least 1 day.
  • Remove steaks from marinade, pat dry, and let sit until room temperature, about 1 hour.
  • Whisk butter and oil in a medium bowl to combine. Vigorously whisk in reserved marinade; season with salt. Transfer to the center of a sheet of parchment paper and roll up into a log. Chill until firm, at least 1 hour.
  • Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Season steaks very lightly with salt (omit this step if marinating more than 24 hours). Grill over high heat, turning, until steaks are well browned and beginning to char around edges, about 4 minutes. Transfer to cooler part of grill and continue to cook until an instant-read thermometer inserted into thickest part of steaks registers 120° for medium-rare.
  • Transfer steaks to a plate. Slice butter into ¼”-thick rounds and divide between steaks. Let rest at least 10 minutes before slicing.

Recipe found on this reddit post. And this Bon Appetit article.

Houston’s Spinach Artichoke Dip

  • 2 Garlic cloves, minced
  • 2 Tbsp minced onions or 1 tablespoon dried minced onion
  • 1⁄4 cup Butter
  • 1⁄4 cup AP Flour
  • 2 cups Heavy Cream
  • 1⁄4 cup Chicken Broth
  • 2⁄3 cup fresh-grated Pecorino Romano Cheese
  • 2 tsp fresh-squeezed Lemon Juice
  • 1⁄2 tsp Hot Sauce
  • 1⁄2 tsp Salt
  • 1⁄4 cup Sour Cream
  • 20 oz. frozen chopped Spinach, thawed, squeezed dry
  • 12 oz. Artichoke Hearts, drained, coarsely chopped
  • 1⁄2 cup shredded White Cheddar Cheese
  1. In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 – 5 minutes.
  2. Stir in flour and cook for 1 minute.
  3. Slowly whisk in cream and broth and continue cooking until boiling.
  4. Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
  5. Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
  6. Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
  7. Sprinkle cheddar evenly over top(s).
  8. At this point, the dip can be refrigerated until ready to serve, if desired. To reheat, microwave dip on 50% power just until cheese has melted.

This reddit post lead me to this recipe.

Angel Biscuits

1/2 cup warm water (100-110)
1 (1/4 oz.) envelope Active Dry Yeast
1 tsp. Sugar

5 cups AP Flour
3 Tbsp. Sugar
5 tsp. Baking Powder
1 tsp. Baking Soda
1 1/2 tsp. Table Salt

1/2 cup Butter, cold and cubed
1/2 cup Butter, melted and divided
1/2 cup Shortening, cubed
2 cups Buttermilk

  1. Stir together the water, yeast, and 1 tsp. sugar in a small bowl and let stand 5 min.
  2. Stir together flour, 3 Tbsp. sugar, baking powder, salt, and baking soda.
  3. Cut the cold butter and shortening into the flour mixture until crubmly.
  4. Add yeast mixture and buttermilk to the flour mixture, stirring just until dry ingredients are moistened.
  5. Cover bowl with plastic wrap and chill 2 hours. It can be stored in the fridge up to 5 days.
  6. Preheat oven to 400.
  7. Turn dough out onto a lightly floured surface and knead three or four times.
  8. Gently roll dough into a 3/4 inch thick circle and fold dough in half; repeat.
  9. Cut with a 2in. round biscuit cutter.
  10. Place rounds, with sides touching, in a 10 or 12in cast-iron skillet or on a parchment lined baking sheet.
  11. Brush biscuits with 2 Tbsp. melted butter.
  12. Bake at 400 for 15-20 min or until golden brown.
  13. Brush with remaining butter and serve.

Mimi’s Gumbo

2/3 cup Onion
1/2 cup Bell Pepper
1 Carrot
1 Celery Stalk
2 large cloves of Garlic

Have veggies diced and ready.

1/4 cup Olive Oil
1/4 cup AP Flour

Over medium heat, stir until flour is browned the color of pecan shells. Add chopped veggies and stir. Reduce heat and let the veggies get tender.

Add:
1/2 – 1 can Diced Tomatoes
3 cups Water

1 Tbsp. Parsley
1 Bay Leaf
1/2 tsp. Thyme
1 tsp. Salt
1/2 tsp. Black Pepper
1 tsp. Lemon Juice
1/16 tsp. each of Cayenne, Allspice, cloves.

8-10 oz. chopped Okra.

Mimi’s Naan recipe

3 2/3 cups AP Flour (440g)
2 tsp. Instant Dry Yeast (6g)
1 1/2 tsp. Salt
3/4 cup warm Water (200g)
1/2 cup whole milk Greek Yogurt, room temp. (113g)
4 Tbsp. Ghee or Butter, melted (43g)

1. In a mixer fitted with a dough hook, mix the flour, yeast, and salt to combine.
2. Add the water, yogurt, and butter and mix on low until the dough comes together. About 4 min.
3. Raise the speed to medium and mix 3 more min.
4. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise until nearly doubled in size. About 1-1.5 hours.
5. Heat a large cast-iron skillet over medium heat until very hot.
6. Roll one piece of dough out on a lightly floured surface to a round about 8in. wide.
7/ Add the naan to the hot skillet and cook for 2-3 min. until the dough puffs up. Flip and cook on the other side for 1-2 min. more.
8. Continue until all of the dough has been cooked.

Vanilla Ice Cream

1 1/2 cups Whole Milk
1 cup + 2 TBSP Sugar
1 pinch of Kosher Salt
3 cups Heavy Cream
1 1/2 Tbsp Vanilla

In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 2 hours, or overnight.

Press “Ice Cream” on the cuisinart and then press “Stop/Start”; pour the mixture into the frozen freezer bowl, cover with the cap, and let mix until thickened. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

More Cuisinart Recipes Here

Mexican Hot Chocolate Cookies

Ingredients

  • 1 cup Butter, softened (2 sticks)
  • 1 & 1/2 cups Sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • 1/2 cup Cocoa Powder
  • 2 & 3/4 cups AP Flour
  • 1 & 1/2 tsp. Cream of Tartar
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/3 cup Sugar, for rolling
  • 1 & 1/2 Tbsp Cinnamon, for rolling
  • 1/4 tsp. Cayenne Pepper

Instructions

  • Preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper or silicone mats.
  • In a large bowl or stand mixer, beat butter until creamy, then add 1 and 1/2 cups sugar. Beat for a couple minutes until light and fluffy, remembering to scrape the sides and bottom of the bowl.
  • Add 2 eggs and vanilla and mix well.
  • In a separate bowl  mix the cocoa powder, flour, cream of tartar, baking soda, baking powder and cayenne pepper.
  • Turn the mixer on low and slowly add in the dry ingredients. Mix only until just combined, making sure to scrape the sides and bottom so that it all gets incorporated.
  • At this point you can cover and refrigerate the dough for up to 48 hours if you want, but that is optional. You can bake them right away and they will turn out great.
  • Shape the dough into rounds about 2 tablespoons each. Make sure they are uniform.
  • In a shallow bowl, combine 1/4 or 1/3 cup sugar with 1 and 1/2 tablespoons cinnamon. Then roll each ball of dough in the cinnamon sugar mixture.
  • Place the sugared dough on the prepared cookie sheets at least 2 inches apart and bake at 350 for about 10-12 minutes, or until the edges are set and the middle is soft and still shiny.
  • Let rest on the baking sheet for about 2 minutes then transfer the cookies to a wire rack to cool.

Crispy Chicken Cutlets

  • 2 Chicken Breasts, sliced in half and pounded thin
  • Salt & Pepper
  • 1/2 Flour, or GF Flour
  • 1/2 Panko Breadcrumbs
  • 2 tsp. Italian Seasoning
  • 2 tsp. Garlic Powder
  • 2 Eggs, for egg wash
  • Oil for frying, such as Peanut Oil
  1. Preheat the oven to 400*F.
  2. Season the chicken with salt and pepper on both sides, set aside.
  3. Make your breading station. Put the egg wash with a few tablespoons of water in one bowl, flour in another, and panko in another. Season the flour with salt, pepper, Italian seasoning, and garlic powder.
  4. Bread the chicken. Dip the chicken into the egg wash, then coat in the flour, then back into the egg wash, and finally in the panko.
  5. Heat up a stainless steal pan or cast iron skillet, add a thin layer of avocado oil all over. Once hot, pan fry the cutlets, working in batches to not overcrowd the pan. Cook for 1-2 minutes per side, until golden brown and flip, do the same on the other side. Remove from the pan and place on a wire rack over a sheet tray. Do this with all the chicken.
  6. Transfer the sheet tray to the oven and bake for 5 minutes, until an internal meat thermometer reads 155*F. Remove from the oven and serve!

Source: Crispy Chicken Cutlets – GF – Kelly’s Clean Kitchen (kellyscleankitchen.com)

Morning Glory Muffins

  • 1 cup/120 grams AP Flour
  • ¾ cup/85 grams Whole-Wheat Flour
  • 1½ tsp. Cinnamon
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • ¾ cup/177 milliliters Whole Milk
  • ¾ cup/160 grams packed Brown Sugar
  • 2 Eggs
  • ¾ cup/90 grams shredded Carrot, (from 2 medium carrots)
  • ½ cup/77 grams shredded Apple, (from 1 medium apple)
  • ½ cup/57 grams unsweetened shredded Coconut, toasted
  • ¾ cup/90 grams finely chopped Walnuts, toasted
  1. Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
  2. In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, and walnuts into the wet mixture. Stir in the melted coconut oil.
  3. With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups.
  4. Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Asian Slaw

  • 1 Tbsp. Brown Sugar
  • 1 tsp. Toasted Sesame Oil
  • 1 Tbsp. EVOO
  • 1 tsp. Ginger, freshly grated
  • 1/2 tsp. Salt
  • 2 Cups Green Cabbage, shredded
  • 2 Cups Red Cabbage, shredded
  • 4 Scallions, chopped
  • 1/4 cup Cilantro, chopped
  • Juice of half a Lime
  1. Combine the brown sugar, sesame oil, EVOO, ginger, and salt in a bowl and whisk until smooth.
  2. In a bowl toss the green and red cabbage, scallions, and cilantro together.
  3. Pour dressing over the top and toss until combined.
  4. Use immediately, the slow won’t keep long at all.

Blueberry Muffins

  • ½ c. softened Butter
  • 1¼ c. Sugar
  • 2 Eggs
  • 1 tsp. Vanilla
  • 2 c. Flour
  • ½ tsp. Salt
  • 2 tsp. Baking Powder
  • ½ c. Milk
  • 2 c. Blueberries, washed, drained and picked over
  • 3 tsp. Sugar

Directions:

  1. Preheat the oven to 375.
  2. Cream the butter and sugar until light.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Add vanilla.
  5. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
  6. Crush ½ cup blueberries with a fork, and mix into the batter.
  7. Fold in the remaining whole berries gently with a spatula.
  8. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
  9. Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Note: Next time I make these I plan to add lemon zest to the batter.

Enchilada Sauce

INGREDIENTS

  • 2 Tbsp AP Flour
  • 2 Tbsp Chili Powder
  • 1 tsp. Cumin
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 1/4 tsp. Oregano
  • 1/4 tsp. Smoked Paprika
  • 1/4 tsp. Cayenne
  • 4 Tbsp Olive Oil
  • 1/4 cup Tomato Paste
  • 2 cups Chicken Broth, Vegetable Broth, or Beef Broth
  • 1 tsp. Apple Cider Vinegar

INSTRUCTIONS

  1. Prepare ingredients: Have all of the ingredients ready to go before starting to cook.
  2. Make the roux: In a small bowl, whisk together the following: flour, chili powder, cumin, salt, pepper, oregano, smoked paprika, and cayenne (if using it). Set bowl aside.
  3. Place a medium saucepan (mine is 2-quarts) on medium heat on the stovetop and add the garlic-infused and extra virgin olive oils. Once hot, add the flour mixture and whisk until well combined.
  4. Add remaining ingredients and simmer: Add tomato paste and whisk until combined (the paste will clump together with the spices, and that’s okay). Slowly pour in broth or water and apple cider vinegar, whisking constantly until smooth. Allow the sauce to come to a simmer, reduce heat to low, and continue to simmer uncovered for 10-15 minutes, whisking frequently.
  5. Taste and serve: Remove sauce from heat. Taste and adjust seasonings and apple cider vinegar as needed.
  6. Store. Store in an airtight container in the refrigerator for up to 5-7 days or in the freezer for up to 3 months.

Servings: Makes 2 cups, double recipe if needed, or if wanting to freeze half for later.

From:  (goodnomshoney.com)

Maple Balsamic Pork Tenderloin

  • 2 Tbsp. oil
  • 2 Pork Tenderloins
  • 2 Shallots, minced.
  • 2 Garlic Cloves, minced.
  • 1 Tbsp. finely chopped fresh thyme.
  • 1/2 cup Maple Syrup
  • 1/4 cup Balsamic Vinegar
  • 3 Tbsp. Dijon Mustard
  • 2 Tbsp. EVOO
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1/4 tsp. Cayenne Pepper

INSTRUCTIONS

  • In a large mixing bowl or glass measuring cup, combine all the ingredients for the marinade and whisk until well combined.
  • Place the pork tenderloins in a Ziplock bag with the marinade and place in the refrigerator to marinate for at least 6 hours, but preferably overnight.
  • Preferred cooking method is on the grill.

Oven Cooking Instructions:

  • Preheat your oven to 375°F.
  • In a large, heavy skillet, heat a few tablespoons of oil over medium-high heat. Once the pan is hot enough, remove the pork from the marinade; sear the tenderloins for a minute or two on each side, until they get nice and golden brown.
  • Pour the marinade over the meat, simmer for about a minute. Cover the skillet lightly with aluminum foil and bake in the oven for 15 minutes or until a meat thermometer inserted in the thickest part of the meat registers 145°F.
  • Serve the additional marinade as a sauce. If it is too thin, it can be further reduced in a saucepan or thickened with corn starch.

Paige’s Banana Muffins

In a mixer, start with wet ingredients. 

2 ripe Bananas
1 Egg
1/2 cup Oil
1/2 cup Vanilla Yogurt or Buttermilk
1 tsp Vanilla

In a separate bowl mix dry ingredients:

1 3/4 cup King Arthur AP Flour
3/4 cup Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
Cinnamon to taste

Add dry ingredients to wet ingredients until mixed. Add chocolate chips. Then spoon into 12 lined muffin cups and bake at 350 degrees for 20-25 minutes. 

Notes:

If you prefer to substitute honey for sugar, just add the honey into the wet ingredients but be sure to use yogurt instead of buttermilk if you make that substitution or they will be runny.

These muffins freeze well. Just place on the counter, covered, overnight and they will be thawed and ready to eat in the morning.

Cooked muffins eaten later on will benefit from a few minutes in the microwave to soften up the chocolate chips.

Orange Maple Glazed Brussel Sprouts

  • 3 cups of brussels sprouts, trimmed and halved lengthwise
  • 1 TB balsamic vinegar
  • 2 TB pure maple syrup
  • 2 TB freshly squeezed orange juice
  • 1 TB freshly grated orange zest
  • 4 TB cold unsalted butter
  • 3 TB olive oil or coconut oil
  • 1 tsp salt
Instructions
  1. Preheat oven to 475 F.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a mixing bowl, toss brussels sprouts with olive oil and sea salt.
  4. Arrange Brussels sprouts open side down and in a single layer on your baking sheet. Bake for 15 minutes.
  5. While brussels sprouts bake, make the glaze by adding vinegar, maple syrup, orange juice, orange zest to a small saucepan. Place over medium heat for about 4 minutes, stirring occasionally. Remove from heat and add butter; whisk until melted and set glaze aside.
  6. Once brussels sprouts are done baking, let cool for about 5 minutes and transfer them to a serving bowl. Pour glaze on top and enjoy.

Browned Butter Brownies

3/4 cup unsalted butter
3/4 cup cocoa powder
1 tsp.  vanilla
1 3/4 cup packed light brown sugar
3 eggs
3/4 cup flour
1/2 teaspoon salt
1/2 cup semisweet or bittersweet chocolate chips

  1. Preheat the oven to 350°F. Grease and line a 8 x 8-inch pan with parchment paper on all sides and set aside.
  2. Place the butter in a small saucepan and set over medium low heat. Use a silicone spatula to stir and scrape the butter from the bottom and sides of the pan every 10 to 15 seconds. At first, the butter will melt and foam, then over time the foam bubbles will get smaller and the butter will begin to emit a warm, nutty aroma. Continue to cook the butter, occasionally stirring and scraping with your spatula, until the butter begins to take on color and you see small floating brown bits, about 10 to 15 minutes (these are the milk solids in your butter separating and toasting). Once the a butter is golden brown, remove it from the heat.
  3. Add the cocoa powder and vanilla to the brown butter and whisk to combine until no lumps of cocoa remain.
  4. In a stand mixer fit with the whisk attachment, beat the eggs and brown sugar together until light, fluffy and pale in color.
  5. Add the butter mixture to the egg mixture and use a rubber spatula to fold together.
  6. Add the flour and the salt and fold the mixture until no streaks of flour remain. Last, fold in the chocolate chips.
  7. Transfer mixture into prepared baking pan and bake for roughly 25 minutes, testing for doneness by inserting a knife into the center of the brownies beginning at 20 minutes. You’ll know they’re done when the edge is set, but a knife inserted into the middle still comes out with a bit of brownie batter on it. It might take up to 35 minutes for them to cook through depending on your oven.

Focaccia

1 1/2 c. Water
3 1/2 c. AP Flour (420g)
1 Tbsp. Yeast
1 1/4 tsp. Salt
2 – 3 tsp. Brown Sugar
5 Tbsp. Olive Oil, divided.

Use butter to lightly grease a 9″ x 13″ pan. Drizzle about 2 Tbsp. of the olive oil on top of the butter.

Combine the yeast, warm water, and sugar. Let sit in mixing bowl until yeast looks foamy. Then the flour, salt, and 3 Tbsp. of olive oil. Beat at high speed with an electric mixer for 60 seconds.

Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes. While the dough is rising, preheat the oven to 375°F.

Gently poke the dough all over with your index finger. Drizzle it lightly with some more olive oil, then bake until it’s golden brown, 25 to 30 minutes.

Berry Sauce

3 tablespoons butter
3 tablespoons sugar
1/3 cup dry white wine
1/3 cup orange juice
2 tablespoons raspberry vinegar
1 1/4 cups frozen blackberries, thawed
1 1/4 cups canned beef broth
1/2 cup canned low-salt chicken broth
2 tablespoons Cognac or brandy
1 tablespoon pure maple syrup

Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel. Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon. Mix in Cognac and maple syrup.

Balsamic Marinade

  • 2 Shallots, minced.
  • 2 Garlic Cloves, minced.
  • 1 Tbsp. finely chopped fresh thyme.
  • 1/2 cup Maple Syrup
  • 1/4 cup Balsamic Vinegar
  • 3 Tbsp. Dijon Mustard
  • 2 Tbsp. EVOO
  • 2 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1/4 tsp. Cayenne Pepper

Marinade for 4-8 hours

Chocolate Peanut Butter Buttercream Icing

Ingredients:

  • 1 Cup (230g) Unsalted Butter, softened to room temperature
  • 3.5 Cups (420g) Confectioners’ Sugar
  • 1/2 Cup (41g) Cocoa Powder
  • 3 Tbsp (45ml) Heavy Cream or Milk
  • 1/3 (80g) Cup Creamy Peanut Butter
  • 1 tsp Vanilla
  • 1/4 tsp Salt

Instructions: In a mixer, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners’ sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add a spoonful of extra peanut butter or a pinch of salt if desired.

Quantity: This recipe is enough for 12-16 cupcakes, a thin layer on a 9×13 inch quarter sheet cake, or a 2 layer cake. For a 3 layer cake, I recommend 1.5x the recipe to ensure you have enough for each layer.

Source: https://sallysbakingaddiction.com/chocolate-peanut-butter-frosting/

Mimi & Mae’s Mexican Rice

  • Sauté red & green bell peppers and onions in oil
  • Add 1/2lb of ground beef and cook. Drain fat. Season with salt and pepper.
  • Add 1 can Mild Rotel Tomatoes & using the empty can, add 1.5 cans of water.
  • Add 1/2 to 1 package of Taco Seasoning
  • Add 1/2 can drained and rinsed black beans, 1/2 small can of corn, and 1/2 small can drained black olives.
  • Add 1/2 cup of rice or quinoa
  • Bring to a boil. Reduce heat. Simmer 30 minutes until water is absorbed.

Lemon Cream Cake

Cake:

Crumb Topping:

Filling:

Directions:

Preheat oven to 350. Spray the bottom of a 10-inch springform pan with cooking spray.

Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 Tbsp. milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.

Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.

Beat cream cheese, 1/3 cup confectioners’ sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners’ sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.

Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners’ sugar before serving.

Chicken Philly

  • 1 package boneless skinless Chicken Thighs (about 2lbs.), cut into strips. (It will get chopped up more once on the grill)
  • 1/2 of a Red Bell Pepper, cut into small pieces.
  • Salt & Pepper
  • Paprika
  • Mozzarella Cheese, shredded.
  • Buns (we prefer “Steak Buns” like these from Kroger)
  • (This recipe will make about 6 sandwiches)
  1. After cutting up the chicken thighs, season generously with salt on both sides. Add a dusting of paprika and black pepper on both sides.
  2. Get Blackstone Grill hot, on medium high. A few clicks below the lighting position.
  3. Once grill is hot, add a little bit of neutral oil such as peanut or coconut oil.
  4. On one area of the grill add the chicken, and spread it out in a single layer. Let sit for a few minutes before stirring so that browning occurs.
  5. In a separate area, on medium high heat, add the peppers and stir as needed for even cooking.
  6. Once chicken has browned on one side and released from grill, begin tossing and chopping it up. Once it is chopped up pretty well, spread it out into a single layer again to get some more browning.
  7. Add buttered buns to the grill over medium heat to toast.
  8. Once chicken is cooked and peppers are soft, mix both together. Then spread into a single layer again and cover with cheese until cheese melts.
  9. Remove everything to a clean tray and assemble sandwiches at the table.

 

 

Simple Brine

Ingredients:

1/2 cup coarse salt (Kosher)
1/4 cup packed brown sugar
8 cups water

Directions: 

Mix ingredients in a large pot and warm, stirring until salt dissolves. It does not have to boil, but it gets close. The water starts off cloudy but gets clearer as the salt dissolves. This can be made in advance and held indefinitely.

Brine Time:

  • Pork Tenderloin: 4-8 hrs.
  • Pork Chops (thin, “breakfast” chops): 2hrs.
  • Pork Chops (thick cut): 4hrs.
  • Whole Chicken: 24-30 hrs. (Use a 2.5 gallon Hefty brand bag and set inside a mixing bowl)

 

Tandoori Chicken & Coconut Rice

Marinade Ingredients:

  • 1 ½ pounds boneless skinless chicken thighs
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp cayenne pepper
  • 1.5 tsp garam masala
  • 3/4 cup nonfat plain greek yogurt
  • Juice of 1 small lemon
  • ¾ tsp salt
  • Freshly ground black pepper

For the Dish:

  • 1 can coconut milk
  • ½ tsp red pepper flakes
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • ⅛ tsp coriander
  • 1/2 tsp salt
  • Freshly ground black pepper
  • 1 cup uncooked basmati rice
  • ¾ cup frozen green peas

Instructions

  1. Add chicken, coriander, cumin, paprika, turmeric, cayenne pepper, garam masala, greek yogurt, lemon juice, garlic, ginger and salt and pepper to a large bowl; mix with a spoon to combine and coat the chicken and then cover with plastic wrap and place in fridge for anywhere from 1-8 hours to marinate the chicken.
  2. Place a large deep 10 inch skillet over medium high heat. Add in oil; once hot, add in chicken and season generously with freshly ground salt and pepper.

  3. Cook until browned 4-5 minutes, then flip and and cook an additional 2 minutes. Remove from pan and transfer to a plate.

  4. In the same skillet, add in coconut milk, red pepper flakes, turmeric, cumin, coriander and salt and pepper. Bring to a simmer, then fold in the uncooked rice and peas, making sure it is evenly distributed.
  5. Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
  6. After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with extra yogurt if you’d like.

Homemade French Bread

  • 2 1/4 cups warm water
  • 2 Tbsp Sugar
  • 1 Tbsp instant or active dry yeast
  • 1 Tbsp Salt + 1/2 tsp. Salt
  • 2 Tbsp Olive Oil
  • 5 1/2 – 6 cups  all-purpose flour or bread flour

INSTRUCTIONS

  • In the bowl of an electric stand mixer fitted with the dough hook, combine the water sugar and yeast. If using active dry yeast, let the mixture bubble and foam before proceeding (this can take 3-5 minutes). If using instant yeast, proceed with the recipe (no need to let the yeast activate).
  • Add the salt, oil and 3 cups of flour and mix. Add in 2 1/2 to 3 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn’t leave a lot of dough residue on your fingers. Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl, add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.
  • Transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so.
  • Turn the dough onto a lightly greased surface and divide in half. Pat each section into a thick rectangle. Roll the dough up starting from the long edge, pressing out any air bubbles or seams. Arrange seam side down on a large baking sheet lined with parchment paper (I use separate baking sheets for each loaf).
  • Cover with greased plastic wrap or a kitchen towel, and let the loaves rise until noticeably puffy and nearly doubled in size, about an hour.
  • Preheat the oven to 375 degrees and bake for 25-30 minutes until golden and baked through. Repeat with the 2nd loaf (or if you have convection setting, the loaves can bake at the same time).

More detailed instructions and pictures can be found here.

Grilled Carrots with Tarragon Butter

  • Leaves from 3-5 sprigs of fresh tarragon
  • ½ stick salted butter
  • ½ lemon’s zest
  • 1-2 tablespoons garlic olive oil
  • Whole carrots, peeled

Boil carrots until soft enough to enjoyably eat, set aside.  Over low heat, slowly melt butter in a small pan.  Once melted, add rest of butter ingredients.  Let butter simmer for 5-10 minutes, but do not get hot enough for butter to brown.  When finished, pour butter into bowl and refrigerate.  Bring grill to ~400F, grill boiled carrots for ~10minutes flipping at least once.  Should be some nice char on them.  Pull carrots from grill, brush on tarragon butter, serve hot.

Marinated Steak Tacos

  • 2 lbs skirt steak or strip steak
  • ~1/4 cup Rubbed With Love Pork
  • 1 limes, juiced
  • 6-8 springs of cilantro
  • 3-1 ratio of 3 garlic infused olive oil to 1 olive oil, about 1/4 cup total
  • 1 teaspoon salt

Combine ingredients for marinade in a small bowl.  Stir until combined, should be a little thick.  Put steak into a 1 gallon plastic bag, add marinade.  Store in fridge for 8-24 hours.  Grill at ~400F until internal temp of steak is 130F.  Let steak rest for ~5 minutes, then slice in thin strips for tacos.  Serve with cilantro and salsa verde.

Cornbread

Ingredients:
1¼ cups all-purpose flour
1 cup fine-grind cornmeal
1 tablespoon baking powder
1½ teaspoons kosher salt
4 large eggs
1½ cups canned creamed corn (from one 15-ounce can)
1 4.5-ounce can mild green chilies, drained, chopped
1½ ounces mild white cheddar, grated (about ½ cup)
1½ ounces Monterey Jack, grated (about ½ cup)
¾ cup unsalted butter (1½ sticks), room temperature
⅔ cup sugar
Nonstick vegetable oil spray

Step 1
Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
Step 2
Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
Step 3
Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving.

Bourbon Orange Glazed Chicken

1/3 cup Bourbon
1/3 cup Fresh Squeezed Oranges
1/3 cup Brown Sugar
2 TB Garlic Infused Olive Oil
2 tsp Salt
1/2 tsp Black Pepper
1 package chicken thighs.

Whisk all ingredients together. Put chicken thigs in a Ziplock bag and pour in the mixture. Let it marinate for at least an hour. Remove chicken from the bag and reserve the juices. Grill chicken over a hot grill looking for char. Meanwhile, bring reserved juices to a boil then reduce to a low simmer until reduced and slightly thickened. Serve alongside the grilled chicken.

Rusty Crustys

Rusty Crustys – rustic oven roasted potatoes
  • 2 Tb Kosher Salt
  • 1 tsp baking soda
  • 2 tsp paprika
  • 4-5 Russet potatoes
  • 5 Tb EVOO
  • 2 Tb FODMAP garlic infused olive oil
  • Rosemary
  • Freshly ground black pepper

  1. Preheat oven to 425°F convection. Boil water in a pot and add the kosher salt, baking soda, and potatoes. Stir. Return to a boil, reduce to a simmer, and cook until soft when poked with a fork.

  2. Drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl, drizzle with garlic olive oil, regular olive oil, salt and pepper, rosemary, gently toss/shake to coat, until a thick layer of mashed potato–like paste has built up on the potato chunks.

  3. Transfer potatoes to a baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 20-30 minutes longer.

Source: https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

Moroccan Chicken

  • ¼ cup garlic-infused olive oil
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 ½ tsp salt
  • ½ tsp coriander
  • ½ tsp cinnamon
  • ½ tsp turmeric
  • ⅛ tsp cayenne pepper, optional
  • 1 package boneless skinless chicken thighs
  1. In a small bowl, whisk together all ingredients except chicken. Transfer mixture to a gallon Ziplock bag. Add chicken and mix to coat. Seal and marinate the chicken in the refrigerator for at least an hour. (We did about 4 hrs. and it was perfect.)
  2. When ready to eat, preheat grill. Remove chicken from marinade, discarding any leftover marinade. Grill chicken thighs until internal temp reaches 165.

Johnny’s Candied Pecans

Combine 1/2c white sugar, 1/2c brown sugar, 1-2 table spoonful’s water in a sauce pan over medium heat. Bring to boil until sugar is fully melted and starts to smell like caramel. Reduce heat, Add 1/2 stick butter, 1/2 tea spoon salt, 1/2 teaspoon cinnamon, 1 tablespoon vanilla and stir until butter is melted. Add 1lbs pecans and stir until nuts are evenly coated. Pure onto a parchment paper lined cookie sheet. Cook at 250 for 20 minutes.

Chocolate Ganache

Ingredients:

  • Heavy Cream
  • Milk Chocolate

Directions:

  1. Measure out your chocolate and chop it finely if it’s in big pieces so it melts evenly. And place in a medium sized bowl.
  2. Heat your cream on the stovetop until steam just begins to rise from the surface. Whisk occasionally to prevent burning. Don’t walk away or your cream could boil over.
  3. Pour your hot cream over the chocolate and push the chocolate down so it’s all under the surface of the cream. Then just let the chocolate and cream sit for 5 minutes.
  4. Whisk the cream and chocolate together until it’s smooth. Start with small circles in the center until the chocolate and cream start creating an emulsion.
  5. If you have lumps or un-melted chocolate you can use an immersion blender to make your ganache super creamy and lump-free.

Ratios:

  • Dark Chocolate (2:1) 16 oz. semi-sweet or dark chocolate + 8 oz. heavy whipping cream
  • Milk Chocolate (2.5:1) 20 oz. milk chocolate + 8 oz. heavy whipping cream
  • White Chocolate (3:1 or 4:1) 24 oz. white chocolate + 8 oz. heavy whipping cream.
  • Chocolate Drip Icing (1:1) 8 oz. semi-sweet or dark chocolate + 8 oz. heavy whipping cream. (This can also be whipped to make whipped ganache frosting.)

Problems:

  • Lumpy: reheat the whole thing in the microwave in 30 second increments, stirring in between, until smooth.
  • Broken: Whisk in a Tbsp. or warm water or milk. Adding a Tbsp at a time until it comes together.
  • Grainy: Caused by whisking when the milk was too hot. Be sure to give it the 5 minutes to sit. To fix, re-melt the whole thing over a double broiler and let it re-set.
  • Runny: Add melted chocolate 2oz at a time and whisk to combine.
  • Stiff: Add 1 oz. warm cream to loosen it up.

Buttercream Icing

Ingredients

  • 1 cup unsalted butter, softened to room temperature
  • 4 – 5 cups confectioners’ sugar
  • 1/4 cup heavy cream, at room temperature
  • 2 tsp vanilla extract
  • salt, to taste

Instructions

  1. Beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. (1/8 tsp.)
  2. Adjust if needed: Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or more heavy cream, 1 Tbsp. at a time, if frosting is too thick.

Notes

  1. This recipe is enough to frost 12-16 cupcakes or a thin layer on a 9×13 cake.
  2. If your confectioners’ sugar is particularly lumpy, I recommend sifting it 1-2x before measuring and using.
  3. You can use half-and-half or whole milk instead if needed. The lower the fat, the less creamy your buttercream will be.

Recipe is from Sally’s Baking Addiction 

Dairy Free Aloo Palak

Ingredients

    • 1-2 potatoes, peeled and cut into 1-inch pieces
    • 3 tablespoons butter
    • 1 serrano or jalapeno pepper, seeded and finely minced
    • 1 tsp. cumin
    • 1 tsp. garam masala
    • ½ tsp. turmeric
    • 12 ounces fresh spinach, very finely chopped.
    • ¼ cup water
    • ¼ cup full-fat coconut milk
    • Salt and pepper, to taste
Instructions

  1. Place the potatoes into a large pot of salted water and set it over high heat. Bring the water to a boil and cook the potatoes until fork tender, about 10 minutes.

  2. Drain the potatoes into a colander and set aside

  3. Chop the spinach and set aside. (I use a food processor)

  4. Melt the butter in a large skillet over medium heat. Add the serrano pepper, cumin, garam masala, and turmeric to the skillet. Toast the spices for about 1 minute, until very fragrant.

  5. Add the spinach and water to the skillet. Stir everything and cook until the spinach has fully wilted and most of the water has evaporated, stirring frequently, about 5 minutes.

  6. Add the coconut milk and bring to a low simmer. Season with salt and pepper to taste.

  7. Add the potato’s to the spinach sauce. Gently stir everything to distribute the potatoes. Taste again in case more salt is needed.

Pumpkin Donut Muffins

INGREDIENTS

for the donut muffins:

  • 1 3/4 cup all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/3 tsp. ground nutmeg
  • pinch of ground cloves
  • 3/4 cup pumpkin purée
  • 1/2 cup dark brown sugar
  • 1/2 cup milk, room temperature
  • 2 egg whites, room temperature
  • 6 T melted coconut oil
  • 1 tsp. vanilla extract

for the cinnamon sugar topping:

  • 6 T butter
  • 2/3 c granulated sugar
  • 3 tsp. ground cinnamon

INSTRUCTIONS

  1. Preheat the oven to 350°F.
  2. In a small bowl, add the flour, baking powder, spices, and salt. Whisk to combine and set aside.
  3. In a medium bowl, add the pumpkin purée, brown sugar, milk, egg white, oil, and vanilla. Whisk until well blended and smooth.
  4. Add the flour mixture to the pumpkin mixture and stir just until combined, being careful not to over mix the batter.
  5. Divide the batter evenly among the muffin wells in the prepared muffin pan.
  6. Bake the donut muffins until they become domed on top and a toothpick inserted into the center of a muffin comes out clean, about 22 minutes for regular-sized donut muffins.
  7. In a small bowl, melt the butter. Set aside.
  8. In another small bowl, add the sugar and cinnamon and whisk to combine.
  9. Working one at a time, dip each donut muffin in the butter, coating all sides and allowing excess butter to drip off, then roll each donut muffin in the cinnamon sugar mixture, once again coating all sides. Serve immediately or store (see storage tips below).

NOTES

Storage: Pumpkin spice donut muffins are best enjoyed fresh on the same day they are made. Donut muffins that are coated in the cinnamon sugar topping can be stored in an airtight container at room temperature for up to 1 day. If you wish to store the donut muffins for longer, do not coat the muffins in the cinnamon sugar mixture until the day you plan to eat them.

Coconut, Sweet Potato, and Rice Stew

Ingredients

  • 3 Tbsp. EVOO
  • 2 sweet potatoes, peeled and cubed
  • 2 tsp. garam masala
  • 1 tsp. turmeric
  • 1/4 tsp. cayenne pepper
  • 1/3 cup fresh cilantro, chopped
  • salt and black pepper
  • 1 (14 ounce) can coconut milk
  • 3 cups chopped kale or spinach
  • 2 cups cooked basmati rice
  • 1 package of chicken thighs cup up into chunks

Spiced Chili Oil

  • 1/3 cup EVOO
  • 1 Tbsp raw sesame seeds
  • 2–3 teaspoons crushed red pepper flakes
  • 1 tsp. cumin
  • 1 tsp. paprika

Instructions

  • Heat the olive oil in a large pot over medium heat then add the chicken and cook until starts to look brown but is not fully cooked yet. Remove the chicken to a plate. Then add a little more oil to the pan, add the sweet potatoes, and cook a few minutes.
  • Stir in the garam masala, turmeric, and cayenne.
  • Add 3 cups water. Add back the chicken. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the sweet potatoes are tender.
  • Stir in the coconut milk and cook 5 minutes. Remove from the heat and add the spinach and cilantro.
  • Meanwhile, make the chili oil. Heat the olive oil in a small saucepan over medium-low heat. Stir in the sesame seeds, chili flakes, and cumin seeds, cook 30 seconds. Remove from the heat and stir in the paprika. Season the oil with salt. Let cool.
  • To serve, divide the rice among bowls and ladle the stew overtop. Spoon over the chili oil and top with cilantro. Serve with Naan on the side.

White Chocolate Scones

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 12 tablespoons cold salted butter, shredded (just like cheese)
  • 3/4 cup buttermilk
  • 1 large egg, beaten
  • 1/2-1 cup white chocolate chips

Glaze:

  • 1/4 cup whole milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1-2 cups powdered sugar to your taste

Instructions

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Freeze the butter for 10-15 minutes, then shred on a box grater, just as you would cheese. Lightly separate, keep the butter COLD
3. In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Add the butter and toss with the flour. Add the buttermilk and egg. Mix until just combined, being careful not to over-mix. Fold in the white chocolate chips.
4. Turn the dough out onto a floured surface. Pat into a 1-inch thick round shape. Now cut the dough like pizza slices. Place on the prepared baking sheet. Bake until golden brown, 20-22 minutes.
5. Meanwhile, make the glaze. Warm the milk and butter in a small saucepan set over medium heat until steaming, about 3-5 minutes. Stir in the vanilla and powdered sugar, adding more to your taste.
6. Serve the scones warm, drizzle with the glaze.

Papa’s Baked Chicken Wings

Break down and season chicken wings. Cover a cookie sheet with aluminum foil and place a rack on top. Spray the rack with cooking spray and lay out the chicken wings. Bake at 375 convection for one hour. Flip half way through to brown the other side. Finish by broiling for a couple of minutes until the skin gets nice and golden brown.

Wing Sauce

1 Tb Butter
1/2 cup Bourbon
3/4 cup Maple Syrup
2 Tb Tomato Paste
1/2 tsp. Rosemary
1 1/2 tsp. Salt
1/2 tsp. Black Pepper

Cook all ingredients in a saucepan until reduced and slightly thickened.

Butter Chicken

Ingredients

  • 2 pounds boneless skinless chicken thighs, cut into bite-size chunks
  • 2 Tbsp.  Garam Masala
  • 2 tsp. Cumin
  • 1 tsp. Turmeric
  • 1/4 tsp. Cayenne Pepper
  • Salt and Black Pepper
  • 4 Tb Butter
  • 1/4 tsp. Red Pepper Flakes
  • 1/4 cup Tomato Paste
  • 1 can full-fat Coconut Milk (or sub 1 cup cream)
  •  fresh cilantro roughly, chopped
  • steamed rice and naan, for serving

Instructions:

2. Heat oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until browned. Remove the chicken to a plate and set aside.

2. To the same pan, melt the butter. Add the garam masala, cumin, turmeric, and chili flakes. Stir until fragrant.

3. Add the tomato paste and incorporate it with the butter and spices. Stir for about a minute or so.

4. Add back in the chicken, 1 cup water, and the coconut milk. Stir to combine, bring the sauce to a simmer, cook until the sauce starts to thicken.

5. Stir in 1 tablespoon butter. Season to taste with salt and pepper.

5. Serve the chicken and sauce over bowls of rice with fresh naan.

(This is a VERY modified version of this recipe from: Half Baked Harvest)

Candied Bacon

1/4 cup Brown Sugar
2 Tbsp. Rice Vinegar
2 Tbsp. Maple Syrup
Black Pepper, to taste
1 lb. Thick Cut Bacon

Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small blow, set aside.

Preheat oven to 350. Place bacon strips on a cooling rack set over a baking sheet. Bake for 10 minutes then flip it over and cook for 5 more minutes.

Remove bacon and brush both sides with the sugar mixture and then cook for 5 more minutes. Repeat basting every 5 minutes until the bacon is cooked browned and crisp.

(This bacon is excellent on a burger)

Tori’s Strawberry Shortcake Fluff

Ingredients: 

2 pints of fresh strawberries, sliced
1/2 loaf pound cake or angel food cake (I put in the whole cake)
10.5 oz bag of mini marshmallows
8 oz whipped cream topping
14 oz sweetened condensed milk

Instructions: 

Cut pound cake or angel food cake in half.  Cut any dark edges off 1/2 load cake.  Cut half the loaf cake into 1 1/2 inch cubes.  (I did the whole cake and I didn’t cut the crust off!)

Mix whipped cream topping and sweetened condensed milk together in a large bowl.

Stir in mini marshmallows

Slice strawberries; add to bowl

Fold ingredients together until well combined.

Cover and refrigerate until ready to serve.

Serve within 1 – 3 days.

Side note: the sugar in the marshmallows will melt the longer it sits; usually by day 2.  To fix texture, simply cut remaining cake into cubes or stir in 1 – 2 tbsp vanilla or cheesecake pudding. 

Mimi’s Salad Dressing

1 cup Oil
1/4 cup Sugar
1/4 cup Chili Sauce
1/3 cup Red Wine Vinegar
1/4 cup Honey
1/2 tsp. Worcestershire Sauce
1 Tbsp. Lemon Juice
1/2 tsp. Salt
1/2 tsp. Cayenne Pepper
1/2 tsp. Poppy Seeds

Temps

Take meat off heat 5 degrees before final temp to allow for rise.

Final target temps:

Chicken 165

Pork 140

Beef Steak 130

Ground meat 165

Pot Roast

1 chuck roast
water
salt & pepper
unsalted butter
carrots, whole, peeled.
small red potatoes, quartered

Season the roast all over with salt and pepper. It takes A LOT of salt. Mimi says once start to think you put too much salt on there, put a little more. Brown the roast in in a cast iron with some unsalted butter. Be patient and let it get good and browned. Don’t get the pan too hot that the butter starts to burn. Once it’s sufficiently browned, transfer to the crock put. Pour a cup or two of water in the cast iron and scrape the bottom with a spatula. Pour that water into the crock pot. The roast should be about half way covered in water. Cook until the roast starts to fall apart. Add carrots and potato’s when you have about 1 hour left to cook. Once it’s done you can easily make a gravy with the remaining liquid.

The next day you can easily turn the leftovers into vegetable beef soup.  Put leftover roast, vegetables, and gravy into a soup pot. Add a can of diced tomato’s and some water or beef broth. Add in any extra vegetables, such a corn, peas, green beans, celery, onion, etc. If they are canned, just dump them in, but if they are fresh you will want to pre-cook or parboil them. Let simmer and season to taste.

Guacamole

4-5 ripe Avocados
1 Lime
about 1/4 of an Onion, finely chopped
about 1/2 a bunch of Cilantro, chopped
1-2 Roma Tomato’s
Garlic Powder
Salt
Pepper

In a bowl, mash the avocado lightly with a fork or potato masher. Add the chopped onion, cilantro, and lime juice. Next add salt, pepper, and garlic to taste. Season a little at a time and then taste it to see if it’s enough. Add more as needed.  Once it tastes good, stir in the cut up the tomato.

Tall Peach Margarita

  • 1 cup tequila
  • 2 shot peach syrup
  • 2 limes
  • 1 shot 1 cup water
  • Lots of ice, shake

Peanut Butter Oatmeal Breakfast Cookies – Gluten Free

INGREDIENTS

1 cup organic chunky peanut butter
1 cup brown sugar
2 eggs
2 1/2 cups gluten-free rolled oats
1 teaspoon baking soda

The next time I make these I plan to add wheat germ and flax seeds. Any healthy add-in that you like would probably work.  Also, honey would work in place of brown sugar.

DIRECTIONS

  1. Preheat oven to 350°F.
  2. In a small bowl, use an electric mixer to cream peanut butter and brown sugar until fluffy. Beat in the egg.
  3. Add rolled oats and baking soda to creamed mixture, and mix well.
  4. Line 2 baking sheets with a Silpat mat or parchment paper.
  5. Roll dough into 2-inch balls, and press to flatten on the cookie sheet.
  6. Bake for 8 minutes or until the cookies turn slightly brown.
  7. Cool cookies on a rack, and store leftovers in an airtight container.

 

Taco Mac

Ingredients:

Taco Seasoning, homemade, or we often use this.
1 lb. ground beef
12 oz. gluten free pasta (this is my favorite brand)
14.5 oz. can fire roasted tomatoes
2 cups chicken broth
Mexican Cheese blend, if you eat dairy

Directions:

1. Brown Ground beef, seasoning with taco seasoning and salt & pepper.
2. Add pasta, the whole can of fire roasted tomatoes, and the chicken broth.
3. Bring to boiling, then turn heat down to medium low and cover. Stir every few minutes and let simmer until pasta is done. Taste and add spices if needed. Stir in some cheese, or serve in bowls and top it with cheese.

Wild Rice Bowls

This isn’t really a recipe, its just a quick meal and a good way to use up vegetables in the fridge…

1 box Wild Rice, cooked in a rice cooker.
1 lb Ground Beef, browned
Salt & Pepper
Chopped Vegetables: zucchini, yellow squash, carrots, onions, garlic, spinach, etc.

Start the rice in the rice cooker. Then, cut up whatever vegetables you have on hand. Cut them pretty small and all about the same size. Sauté the vegetables until softened and then take them out of the pan and set aside. (Some take longer than others, so for example start onions and carrots before adding in the zucchini).

Brown the ground beef, seasoning with salt and pepper. When the rice is done add the vegetables and rice back into the pan with the ground beef and stir everything together. If adding spinach, chop it up and then stir it in at the very end. The heat will wilt it.

The wild rice has a lot of flavor, so I don’t usually add much else, but if you want more flavor, add any spices that sound good. The main thing is to get the salt right for the ground beef.