Coddled Egg with Mashed Potatoes

Ingredients

• any type mashed potatoes or potato puree 
• egg
• sea salt Finely chopped chives, parsley, or cilantro
• 8 oz wide mouth mason jar
• toasted sliced bread or crostinis
• steamer or pot with trivet with lid
• canning tongs
• timer

Instructions

1. Fill a small amount of water in steamer or pot with trivet and bring to boil.
2. In the meantime, fill mason jars about ⅓rd full with mashed potatoes, making sure the top surface of the potato is smooth and without and crevices. Wipe any potato at the lip of the jar clean. 
3. When steamer is ready, crack egg in to the jar and carefully place in steamer and cover with lid. 
4. Steam for about 7 minutes and remove with canning tongs. Season with sea salt and garnish and enjoy!

This article and recipe adapted from this site!

Tomato Galette

Ingredients

• 2½ cups all-purpose flour
• 8 oz (approximately 16 Tbs.) unsalted butter, cut into ½" pieces and chilled
• ½ tsp salt
• 5 oz (approximately ⅔ cup) ice water 
• 3 heirloom tomatoes, sliced about ¼ inch rounds
• ½ bunch sweet Italian basil
• ½ tbs olive oil
• salt and pepper
• mozzarella or your favorite cheese

Instructions

1. In a large bowl, mix together the flour, salt and sugar. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until the butter is evenly distributed but still in large, visible pieces. 
2. Add the ice water all at once to the flour and butter. Mix the dough just until it begins to come together. 
3. Gather the dough with your hands, don't worry if you see streaks of butter and shape it into two disks. Wrap the disks in plastic and refrigerate for at least 1 hour. 
4. Preheat oven 400 degrees F. Season the tomatoes with olive oil plus salt and pepper. 
5. Press a disk of dough on a oiled cookie sheet into a round disk about ⅛ to ¼ inch thick and add layered slices of tomato to filling out the center, folding over about 1 inch of dough over the edge. 
6. Add chunks of mozzarella and bake until crust is golden brown. 
7. Remove from oven, drizzle with olive oil and top with fresh basil and if desired, grate additional cheese and serve.

This article and recipe adapted from this site!

Cherry Cake Bars Recipe

Ingredients

• 1 box Yellow Cake Mix
• 1 can Cherry Pie Filling
• ¾ cup Butter softened
• 2 ½ cups Oats quick cooking

Instructions

1. In a large bowl, mix together the cake mix and the oats. Add in the butter and continue to mix until crumbly. 
2. Grease a 9x13 pan and pour ½ of the mixture into the pan. Pat into the bottom of the pan to form a crust. 
3. Pour the cherry pie filling evenly over the top of the crust, sprinkle the remaining mixture over the top of the cherry pie filling. 
4. Bake at 350°F for about 20 minutes or until slightly brown, cool, cut, and serve.

This article and recipe adapted from this site!

Cha Hue

Ingredients

• 1 lb raw pork paste
• 1 head of garlic finely minced
• 1 tbs of coarsely cracked white or black peppercorns
• ½ ts fish sauce
• ½ tbs sugar
• ~10 to 12 sheets of 4 x 6 inch banana leaves and thin 6x ¼ inch banana leaf strips to tie

Instructions

1. Prepare your steamer. Combine all the ingredients into a mixing bowl until well incorporated. You can pinch off ½ ts and microwave it for about 30s and season to taste. 
2. Add more garlic and/or peppercorns if you like it more spicy. 
3. Place about 1 heaping tbs of mixture onto one end of the banana leaf. Fold over the side edges and roll the pork mixture. Seal with the banana strip by giving it several twists and tuck the loose ends under. 
4. Steam for 10 minutes, or until thoroughly cooked. Enjoyed immediately or at room temperature.

This article and recipe adapted from this site!

Fish Sauce Wings Pok Pok Wings

Ingredients

• 3 pounds chicken wings split at the drumettes
• ½ cup superfine sugar
• 4 garlic cloves, 2 crushed and 2 minced
• ½ cup Vietnamese fish sauce
• 2 tbsp vegetable oil, plus more for frying
• 1 cup cornstarch
• 1 tbsp chopped mint
• 1 tbsp chopped cilantro

Instructions

1. In a bowl, whisk the fish sauce, crushed garlic and sugar.
2. Add the wings and toss to coat.
3. Refrigerate for 3 hours, tossing the wings occasionally. 
4. Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels. 
5. In a large pot, heat 2 inches of oil to 350°F. Pat the wings dry on paper towels; reserve the marinade. 
6. Put the cornstarch in a shallow bowl, add the wings and turn to coat lightly. Dust off any extra.
7. Fry the wings in batches until golden and cooked through. Drain on cooling rack and transfer to a bowl. 
8. In a small saucepan, simmer the marinade over moderately high heat until syrupy. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.

This article and recipe adapted from this site!

Healthy Honey Butter Chicken Recipe

Ingredients

• 25.5 oz skin-on bone-in chicken thigh (4 cutlets)
• ½ cup unsalted chicken broth
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp ground black pepper
• 1 tbsp unsalted butter
• 1 tsp garlic minced
• 1 tbsp parsley
  2 tbsp honey
• 2 tbsp lemon juice

Instructions
Prep 

1. Season the chicken thighs with ground black pepper, salt and garlic powder. Let sit for 15 minutes. Preheat the oven to 400 degrees Fahrenheit. 

Cook 

1. On a cast-iron skillet, heat 1 teaspoon of butter over medium heat, place the chicken thighs skin side down. Sear the first side (skin side) for 6 minutes and the second side for 3 minutes. Remove from the skillet. 
2. Bake the seared chicken thighs for 20 minutes in the oven at 400 degrees Fahrenheit.
3. Remove the chicken thighs from the oven, transfer them to a clean plate. 
4. Make the honey butter sauce. On the same skillet used for the chicken, turn on high heat and add in these ingredients successively: lemon juice, minced garlic, honey, 2 teaspoons of butter and chicken broth. 
5. Transfer the chicken cutlets back into the skillet. After 1 minute, reduce the heat to medium. After 5 minutes, flip the chicken cutlets to the other side, let sit for a minute and turn off the heat. 
6. Serve immediately.

This article and recipe adapted from this site!

Classic Baklava

Ingredients
FOR THE SYRUP

• 1 cup granulated sugar
• 1 cup water
• 1 cinnamon stick
• 1 cup honey
• 1 strip orange peel

FOR THE PASTRY

• 1 pound walnuts (toasted)
• 16oz package phyllo dough, thawed
• ½ tsp ground cloves
• 1½ cup sunsalted butter
• 1½ tsp ground cinnamon

Instructions

1. Make the Syrup: Combine the water, honey, cinnamon stick, sugar and orange peel in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Remove from the heat and let cool to room temperature. 
2. Make the Baklava: Preheat oven to 350° F. 
3. Place the cinnamon, walnuts and cloves in a food processor and process until the walnuts are finely ground. 
4. Melt the butter in a small saucepan over very low heat, keeping it warm throughout the process so it doesn't start to solidify. 
5. Brush a 9×13-inch pan with melted butter and place one layer of phyllo at the bottom. Brush the phyllo with the melted butter, and then add another layer of phyllo, and brush with more butter. Continue this process until you have layered 7 sheets of phyllo. 
6. Gently spread one-quarter of the nut mixture evenly over the top of the phyllo. Repeat the process of layering phyllo sheets and brushing with melted butter, but this time use only 5 sheets of phyllo. 
7. Gently spread another one-quarter of the nut mixture over the top of the phyllo. Repeat this twice more, layering and buttering 5 sheets of phyllo and topping with one-quarter of the nut mixture. 
8. Finish off with 7 layers of buttered phyllo. Brush the top sheet with melted butter, as well. 
9. Using a sharp knife, trim any ragged pieces of phyllo dough that has crept up the sides of the pan. Cut the baklava into 12 even squares, and then cut into triangles (you should have 24 triangles). Place the pan in the oven and bake until golden brown, about 50 minutes. 
10. As soon as the baklava comes out of the oven, remove the orange peel and cinnamon stick from the syrup and slowly pour it over the hot baklava, making sure to get it into all of the cracks and crevices, as well as on the top surface. 
11. Allow the baklava to sit for at least 4 hours before serving so the syrup has a chance to soak in. Baklava can be stored at room temperature, covered very loosely with a paper towel or foil until ready to serve. Leftovers should be stored in airtight container at room temperature or in the refrigerator for up to 2 weeks.

This article and recipe adapted from this site!