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Recipes
Creamy Herby Summer Dressing
By vealam
In a medium bowl, combine yogurt, maple syrup, and lemon juice
- 1 c. plain Greek yogurt
- 1 T. pure maple syrup
- 1 tsp. freshly squeezed lemon juice
- 1 tsp. dry mustard
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/4 c. minced fresh dill
- 1/4 c. minced fresh chives
- 1/4 c. minced fresh cilantro (or substitute parsley)
Pumpkin Butterscotch Chip Cupcakes
By vealam
Preheat oven to 350F
- CAKE:
- 1/2 cup/ 113g unsalted butter
- 1 cup/ 200g granulated sugar
- 2 large eggs
- 1 teaspoon/ 5g vanilla extract
- 1 1/2 cups/ 195g all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon/ 1.5g baking soda
- 1/2 / 2g teaspoon salt
- 2 teaspoons/ 8g pumpkin pie spice
- 3/4 cup (180ml) pumpkin puree (canned is fine)
- 1/2 cup/ 100g butterscotch baking chips roughly chopped
- FROSTING:
- 1 cup/200g butterscotch chips
- 1/2 cup plus 2 tablespoons/ 140g unsalted butter, softened
- 1 1/2 cups/ 175g confectioners sugar
- Pinch salt
Garlic Brown Sugar Flank Steak with Chimichurri
By vealam
Add the flank steak to a large baking dish and season it with the salt and pepper
- CHIMICHURRI:
- 2 pound flank steak (about 1-inch thick)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup olive oil
- 3 tablespoons brown sugar
- 4 garlic cloves, minced
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
Nutella Peanut Butter Chocolate Chunk Cookies
By vealam
To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), combine the...
- 1 large egg
- 3/4 cup Nutella
- 1/4 cup creamy peanut butter or chocolate peanut butter (do not use natural or homemade, it's too runny and cookies could spread)
- 1/2 cup dark brown sugar, packed (light may be substituted)
- 1 tablespoon vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 5 to 6 ounces dark chocolate, chopped (I used Trader Joe's 72% Pound Plus Bar)
Cherry & Blueberry Crisp Ice Cream
By vealam
To prepare the oatmeal crisp topping: Preheat the oven to 350F and line a baking sheet with parchment paper
- For the oatmeal crisp topping:
- 1/4 cup butter, softened
- 1/4 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/4 teaspoon cinnamon
- pinch of ground ginger
- pinch of salt
- For the fruit compotes:
- 1 cup cherries, pitted
- 1 cup blueberries, pitted
- 2 teaspoons light brown sugar, divided
- For the Jeni's Splendid Ice Cream base:
- 2 cups milk
- 4 teaspoons cornstarch
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1/4 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 3 tablespoons cream cheese, softened
French Onion Grilled Cheese Sandwich
By vealam
In a large heavy bottom skillet, or cast iron pan, heat oil on medium heat
- 1 large red or yellow onion- thinly sliced about 1/8 in thick
- 1 T oil
- pinch salt
- pinch fresh cracked pepper
- 1/4 C sherry, port, or beef stock ( all optional)
- 4 slices hearty Bread or French Bread
- 2 T Butter ( or half oil)
- 1 C grated Gruyere cheese
- 1 tsp fresh thyme ( optional) Whole grain Mustard ( optional)
Chicken Tortilla Soup
By vealam
Preheat oven to 375 degrees
- FOR THE SOUP:
- 2 whole Boneless, Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- 1-1/2 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1 Tablespoon Olive Oil
- 1 cup Diced Onion
- 1/4 cup Diced Green Bell Pepper
- 1/4 cup Red Bell Pepper
- 3 cloves Garlic, Minced
- 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
- 32 ounces, fluid Low Sodium Chicken Stock
- 3 Tablespoons Tomato Paste
- 4 cups Hot Water
- 2 cans (15 Oz. Can) Black Beans, Drained
- 3 Tablespoons Cornmeal Or Masa
- 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
- FOR THE GARNISHES:
- Sour Cream
- Diced Avocado
- Diced Red Onion
- Salsa or Pico De Gallo
- Grated Monterey Jack Cheese
- Cilantro
Mexican Chilaquiles Rojos
By vealam
Preheat an oven to 350 degrees Fahrenheit
- Optional Toppings:
- 10 10 corn tortillas, cut into triangular wedges
- 1 (28 ounce) can 1 (28 ounce) can whole tomatoes, drained
- 1 1 jalapeno, seeded
- 1/2 1/2 of a medium white onion, roughly chopped
- 2 cloves 2 cloves peeled garlic
- 1 tablespoon 1 tablespoon vegetable oil
- 1/2 teaspoon 1/2 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon cumin
- 1 cup 1 cup low-sodium chicken broth
- Cotija cheese
- Shredded cooked chicken
- Cilantro
- Mexican Crema
- Avocado
- Pickled Jalapeno
- Radish Slices
No-Bake Date & Pecan Snowball Cookies
By vealam
1. Line a baking sheet with parchment paper; set aside
- 1 cup pecan halves
- 1/2 cup shredded unsweetened coconut
- 1 cup soft Medjool dates, pitted (about 10 dates)
- 1 tablespoon coconut oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 1/2 cup arrowroot, or tapioca starch
- Extra arrowroot, for rolling
Best Baked Fried Chicken
By vealam
Mix Spices together in a small sealable bag
- Spice Mixture:
- 10 chicken tenderloins
- 1 cup buttermilk
- 1 cup flour
- 1 cup panko breadcrumbs
- 1/4 cup fine cornmeal
- 3 tablespoons butter
- 1 tablespoon salt (it won't taste salty)
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon pepper
- 1 teaspoon smoked paprika (may sub. regular)
- 1 teaspoon onion powder