Wednesday, September 4, 2019

Bang Bang Chicken and Shrimp

Recipe Found HERE


Curry Coconut Sauce
1 tsp olive oil
1 tsp sesame oil
1/8 tsp red pepper flakes
2 cloves garlic minced
1 small onion chopped
1 tsp ginger minced
1/2 cup water
1/2 tsp cumin ground
1/2 tsp coriander ground
1 tsp paprika
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
1/4 tsp allspice
1/4 tsp turmeric
14 fl oz coconut milk (1 can)
1 medium carrot julienned
1 small zucchini julienned
1/2 cup peas frozen

Peanut Sauce
1/4 cup peanut butter creamy
2 tbsp water
1 tbsp sugar
1 tbsp soy sauce reduced salt
1 tsp rice vinegar
1 tsp lime juice
1/8 tsp red pepper flakes

Chicken and Shrimp
1 chicken breast cut into bite size pieces
10 medium shrimp shelled
1/4 cup cornstarch
2 tbsp vegetable oil
2 cups rice cooked

Garnish
1/2 cup flaked coconut toasted
1/4 cup peanuts chopped
2 green onions julienned or chopped
sesame seeds optional

Chicken and Shrimp
Heat the 2 tbsp of vegetable oil in a large skillet. Season chicken pieces and shrimp generously with salt and pepper. Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch. Add the coated chicken to the skillet and cook for a couple minutes per side, until slightly golden. Remove from skillet and add shrimp. Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside.

Peanut Sauce
To make the peanut sauce add all ingredients in a small sauce pan and heat just until the mixture begins to bubble; cover and remove pan from heat. Add milk to thin sauce to desired consistency.

Coconut Curry
In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat. Add chopped onion, garlic and ginger and cook just until onion is translucent. Add spices and water and stir well. Bring to a boil, then add coconut milk and bring the mixture back up to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens. Add julienned carrots and zucchini, then peas. Cook for another 10 minutes or until carrots are tender.

Assemble plates Divide the rice into 4 plates. Add chicken and shrimp, dividing them equal among the 4 plates. Spoon the coconut curry over chicken and shrimp. Drizzle peanut sauce over the dice. Top with crushed peanuts, sesame seeds if desired, green onions and some of the flaked coconut.

Monday, July 29, 2019

Chocolate Chip Oatmeal Cookies

Recipe Found Here


1 cup (16 tablespoons) unsalted butter, at room temperature 
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, at room temperature 
1 large egg yolk, at room temperature 
1 Tablespoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour
1 cup quick-cooking or old-fashioned oats 
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 3/4 teaspoon regular table salt
3 cups semisweet chocolate chips (I prefer milk chocolate)

Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

Beat together the butter and sugars until smooth. Beat in the egg, egg yolk, and vanilla.

Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly. Stir in the chocolate chips.

Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies. Bake the cookies for 12 to 17 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan. Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.

Saturday, March 30, 2019

Gretchen's Lemon and Cardamom Crepes

Gretchen P.

1 1/2 cups milk
1 cup flour
3/4 cup powdered sugar
3 eggs
1/4 teaspoon salt
1 Tablespoon vanilla
1 Tablespoon olive oil (optional)
1/2 teaspoon lemon extract
1/4 teaspoon ground cardamom
vegetable oil


Blend everything together in a blender. Heat a large skillet/crepe pan over medium heat. Brush vegetable oil on the pan and pour enough batter to cover the bottom on the pan (1/4 cup).

Method: cover with a lid. Remove lid when the edges are starting to brown and remove crepe from pan. No need to flip because having the lid on will cook it through.

Or use a crepe pan and don't cover and you can flip if desired. Both methods will work.

We topped with spreading some butter on the crepe and sprinkled a bit of white sugar and then fold or roll up. Or eat plain!

Sweet and Savory BBQ Meatballs

Recipe Found Here

Meatballs
1 onion, finely chopped
1 1/2 sleeves saltine crackers
2 pounds ground beef
3 eggs
salt and pepper
3 Tablespoons honey mustard
1/2 C ketchup
1 teaspoon Worcestershire

Sauce
1/4 cup ketchup
3/4 cup sweet baby rays
1 cup brown sugar


Preheat your oven to 400 degrees.

Chop an onion up into small pieces.

Pour 1 and 1/2 sleeves of saltine crackers into a gallon sized Ziploc bag. Crush the crackers with a rolling-pin until they are all crumbly.

In a large mixing bowl place the cracker crumbs, 2 pounds ground beef, 3 eggs, salt and pepper, 3 Tb honey mustard, 1/2 C ketchup, onion, and 1 tsp Worcestershire sauce. Mix ingredients by hand.

Line 2 large cookie sheets with tin foil and spray it with cooking spray. Roll the meat into 2 inch balls and lay them out evenly on the trays.

Bake them in the oven for 20 minutes.

While the meatballs are cooking, combine 1/4 cup ketchup, 3/4 cup Sweet Baby Rays BBQ sauce and 1 cup brown sugar.

When the meatballs have a nice, crispy, dark brown exterior take them out of the oven and drizzle about 2 teaspoons of sauce over each one. Serve over rice and with a side of veggies and enjoy!

Monday, March 18, 2019

Vanilla Buttercream Frosting

½ cup (1 stick, 8 tablespoons) butter, softened to room temperature
3 ounces cream cheese, softened to room temperature
16 ounces powdered sugar (about 3 ½ cups)
¼ cup heavy cream
1 teaspoon pure vanilla extract


In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.

Chocolate Cake

Will make about 29 cupcakes


1 3/4 cups, plus 2 T all-purpose flour
2 cups, minus 2 T granulated sugar
3/4 cups cocoa powder
2 teaspoons baking soda
3/4 teaspoons baking powder
1 teaspoon kosher salt
1 cup buttermilk, at room temperature
1/2 cup vegetable oil
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup hot water

Preheat oven 350 degrees. Spray three 8-inch or four 6-inch cake pans with nonstick spray. Line bottom of each pan with parchment paper, then spray the pans again. Set aside.

In the bowl of an electric mixer sift together the flour cocoa, baking soda, baking powder, and salt. Add sugar and mix with paddle attachment on low speed until combined.

In another bowl, combine the buttermilk, oil, eggs, water and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula. Mix for about 20 seconds.

Pour the batter into the prepared pans and bake for 18-22 minutes.

Cool in the pans for about 3 minutes, then turn them out onto a cooling rack and cool completely.

Wrap in plastic wrap and chill until ready to use.

Tuesday, February 19, 2019

Joe-approved Meatballs

Recipe Found HERE 

2 lbs ground beef
1/2 cup plain breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup milk
1 cup beef broth, divided
1 egg
1/4 cup fresh chopped parsley
1 Tablespoon minced garlic
1/2 Tablespoon kosher salt
1/2 Tablespoon pepper
1 teaspoon oregano
1/4 teaspoon crushed red pepper flakes


Combine the ingredients, except for the meat well, using only 1/4 cup of the beef broth.

Add the meat and just combine. Do not over mix, but be sure seasonings are well dispersed. Coat a baking sheet with rimmed edges with non stick spray (or use parchment paper) and roll meatballs into 1 inch circles. Pour reserved beef broth around meatballs and bake at 450 for 25 minutes.