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!

Greek Lamb Gyros with Tzatziki Sauce

Ingredients
FOR THE GYRO MEAT:

• 1 pound ground lamb
• ½ tsp freshly ground black pepper
• 2 tsp kosher salt
• ½ yellow onion, cut into 1-inch chunks
• 2 tbsp fresh oregano leaves
• 3 ounces slab bacon, cut into ½-inch pieces
• 1 clove garlic, sliced

TO SERVE:

• Tzatziki Sauce
• Pocketless pita bread
• Yellow onion (thinly sliced)
• Tomato (coarsely chopped)

Instructions

1. Make the Gyro Meat: In a medium bowl, combine the ground lamb, pepper, salt and oregano leaves with your hands, mixing until all of the seasonings have been evenly distributed. Cover and refrigerate for at least 1 hour, or overnight.
2. Preheat oven to 300° F. Place the lamb mixture in the bowl of a food processor and add the garlic, onion and bacon. Process until a smooth puree is formed, 30 seconds to 1 minute, scraping down the sides of the bowl as necessary.
3. Line a rimmed baking sheet with aluminum foil. With moistened hands, shape the lamb mixture into a rectangle about 8 inches long and 5 inches wide. Bake until the center of the loaf reaches 155° F on an instant-read thermometer, 30-35 minutes. Remove from the oven and allow to rest for 15 minutes.
4. Adjust the oven rack to the highest position (1½ to 2 inches below broiler element) and preheat broiler. Slice the loaf of lamb meat crosswise into very thin pieces (they should be about ⅛-inch thick; no more than ¼-inch thick). Lay the strips on a rimmed baking sheet lined with aluminum foil and broil until edges are browned and crispy, 2 to 4 minutes. Be sure to keep an eye on it, as the broiler works quickly!
5. Serve the Gyros: Warm up the bread either in the microwave (30 seconds), on the stovetop or in the oven. Top each with ¼ cup of tzatziki sauce, chopped tomatoes, sliced onions and gyro meat. Wrap with foil and serve.

This article and recipe adapted from this site!

Homemade Creamy Mushroom Ravioli

Ingredients
EGG PASTA

• 1¼ cups + 2 tbsp all purpose flour
• 2 eggspinch of salt

MUSHROOM FILLING

• ¾ cup chopped white mushrooms, chopped small
• 1 tbsp butter
• 1 large porcini mushroom, chopped small
• ½ small onion, finely chopped
• 1 clove garlic, finely chopped
• ½ tsp oregano
• 1 tbsp minced Italian Parsley
• 1 tbsp flour
• 1½ tbsp freshly grated parmesan cheese
• 1 tbsp mascarpone
• 1 tbsp cream

SAUCE

• 2 to 3 tbsp finely chopped Italian Parsley
• 3 tbsp butter
• freshly grated Parmesan cheese if desired

Instructions
EGG PASTA

1. On a flat surface place four, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough.  Cover and let rest one hour.
2. Cut dough into 3 to 4 parts, roll out slightly and roll through machine until thin. Sprinkle dough with flour so it doesn't stick.
3. Cut dough into even squares using a pastry crimper. Then fill with approximately 1 heaping teaspoon full of mushroom filling. Place another square on top and close the sides with the pastry crimper. Make sure to go around the whole ravioli with the crimper, you don't want them to open.
4. In salted boiling water cook the ravioli for approximately 5 minutes. Drain.

SAUCE

1. In a large pan melt the butter and add the parsley, simmer for 1 minute. Add ravioli and a couple of tablespoons of pasta water and toss to cover and sauté 30 seconds. Serve immediately sprinkled with freshly grated parmesan cheese. Enjoy!

MUSHROOM FILLING

1. In a medium pan add butter, chopped onion,  chopped mushrooms and garlic, cook until golden stirring occasionally. Then add parsley + oregano and cook 20 seconds.
2. Remove ¾ of the mixture and blend until creamy, then place back in pan and mix with remaining ¼ mixture. Sprinkle with flour, add mascarpone and cream, heat on low for 1 minute. Remove from heat and add parmesan, stir to combine and let cool.

This article and recipe adapted from this site!

French Toast Casserole Recipe

Ingredients

• 1 loaf sourdough bread
• 2 cups milk
• 8 eggs
• ¾ cup sugar
• ½ cup heavy cream
• 2 tbsp vanilla 

Topping

• ½ cup brown sugar
• ½ cup flour
• ¼ tsp salt
• 1 tsp cinnamon
• ½ cup butter cold, cut into pieces

Instructions

1. Cut loaf into cubes and place evenly in a greased 9x13 pan.
2. In a bowl, mix together milk, eggs, sugar, heavy cream and vanilla. Pour evenly over bread. 
3. Cover your pan with Saran Wrap and refrigerate overnight. 
4. Mix together flour, cinnamon, brown sugar and salt in a medium bowl. 
5. Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well. 
6. Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread. 
7. Bake at 350°F for 45 minutes to 1 hour depending on how soft you like it.

This article and recipe adapted from this site!

Pan Fried Honey Bananas

Ingredients

• 1 large banana , slightly under-ripened, peeled, cut into ¾ inch slices
• 1 tablespoon honey
• 1 teaspoon brown sugar
• 1 tablespoon water
• ½ tablespoon unsalted butter
• ¼ teaspoon cinnamon

Instructions

1. In a small bowl, whisk together the honey, brown sugar, water and cinnamon. Set aside.
2. Melt butter in a small pan over medium-high heat. 
3. Place banana slices in the pan in a single layer; cook for 1-2 minutes per side, until a golden crust forms. Adjust the heat if they brown too quickly.
4. Remove pan from heat and pour honey mixture over the banana slices. Allow to cool slightly.
5. Eat on its own or serve over cottage cheese, yogurt or ice cream!

This article and recipe adapted from this site!

Biscuit Egg Casserole Recipe

Ingredients

• 1 can Grand Biscuits
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 package Jimmy Dean pre-cooked Sausage Crumbles
• 1 cup milk
• 8 eggs beaten
• ⅛ tsp black pepper
• ¼ tsp salt

Instructions

1. Preheat oven to 425°F.
2. Line bottom of greased 9x13 inch baking dish with biscuit dough, firmly pressing to seal. 
3. Sprinkle with sausage and cheese. 
4. Whisk together milk, eggs, salt and pepper in a medium bowl until blended; pour over sausage and cheese.
5. Bake 25 to 30 minutes or until set. Let stand for 5 minutes before cutting into squares; serve warm.

This article and recipe adapted from this site!

Fried Zucchini Recipe

Ingredients

• 2 Zucchini
• 3 cups flour
• 2 to 3 cups milk
• Bread Crumbs
• oil

Instructions

1. Heat oil to medium heat. 
2. Slice zucchini into several circles. 
3. Throw 10 to 15 slices of zucchini into a bowl of milk. From there add slices to a gallon bag filled with the flour. Shake around. Put slices back into the milk and make sure it gets all wet again. 
4. Add slices to a gallon bag filled with Panko crumbs. Shake around. 
5. Fry until golden brown. Repeat process until all the slices are breaded and fried.

This article and recipe adapted from this site!

Italian Chicken Pasta in Creamy Parmesan Cheese Sauce

Ingredients
For cooking chicken:

• 4 boneless skinless chicken breasts
• ½ cup flour
• 1 tsp garlic powder
• ¼ tsp black pepper
• 1 tsp salt
• 2 tsp Italian seasoning
• 2 tbsp olive oil

Pasta:

• 12 oz of spaghetti
• White Wine Parmesan 

Sauce:

• ½ cup Parmesan cheese shredded
• 1 cup heavy cream
• 1 cup white wine
• 4 tsp butter
• 1 tbsp flour
• 1 small yellow onion (or use 1/2 onion) chopped
• 4 garlic cloves minced
• 2 scallions chopped
• 2 small tomatoes diced
• 1 tsp Italian Seasoning
• ¼ tsp crushed red pepper flakes
• ½ tsp salt more to taste

Instructions

1. PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.
2. In a large bowl, combine flour, black pepper, salt, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
3. COOKING CHICKEN BREASTS: Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 - 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8 to 10 minutes. Remove chicken from pan and set aside.
4. SAUCE: Add butter, minced garlic cloves and diced yellow onion to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped tomatoes and scallions. Add 1 tbsp flour to pan and whisk to combine.

This article and recipe adapted from this site!

Sesame Chicken Recipe

Ingredients

• 12 oz skinless boneless chicken thigh, chopped in chunks
• 3 tbsp cornstarch, divided
• 1 medium egg, beaten
• ¼ tsp ground black pepper
• ¼ tsp salt
• 3 tbsp olive oil, divided
• 1 tsp sesame oil
• 2 tbsp less sodium soy sauce
• 1 tbsp apple cider vinegar
• ½ cup unsalted chicken broth
• ½ tsp red pepper, minced
• 1 tsp ginger, grated
• 1 tsp garlic, minced
• 1 tbsp honey
• 1 oz scallion, chopped
• ½ oz sesame seeds, roasted
• 3 cup cooked medium-grain rice
• 10 oz broccoli, steamed

Instructions

1. Cook the rice. 
2. Steam the broccoli until tender. 
3. Marinate chicken with ground black pepper, salt, beaten egg, and 2 tablespoons of cornstarch. Let it sit for 5 minutes. 
4. Heat 2 tablespoons of olive oil in a nonstick skillet over medium-high heat to sauté the marinated chicken. Stir frequently for 10 minutes until they’re browned on all sides. After the chicken is cooked, transfer them to a large bowl and set aside. 
5. In the same skillet, make the sauce mixture: Turn on medium heat, add ginger, garlic and 1 tablespoon of olive oil. Stir. Continue to add the following ingredients to the skillet successively: 1 tablespoon of cornstarch, soy sauce, honey, and chicken broth, Please remember not to mess up this order, otherwise the sauce will be muddy. Let it simmer and stir frequently until it starts to bubble and thicken. 
6. Add apple cider vinegar and transfer the cooked chicken back into the sauce mixture. Stir around to coat the chicken chunks evenly. 
7. Sprinkle chopped scallion, red pepper flake and roasted sesame seeds. At last, add sesame oil and give it one last stir. 
8. Remove the skillet from heat. 
9. Serve sesame chicken over a bed of hot cooked rice and steamed broccoli, sprinkle a few pinches of roasted sesame seeds and chopped scallion on top. Enjoy!

This article and recipe adapted from this site!

Lemon Ice Box Pie

Ingredients

• 2 packets (14 crackers) graham crackers
• 4 eggs, yolks and whites separated
• 6 tbsp melted butter
• ½ cup sugar, divided in ¼ portions
• 2 cans condensed milk
• 2 cups fresh Meyer lemon juice (or any fresh lemon)
• 2 tbsp lemon zest
• 9 inch spring form pan

Instructions

1. Preheat oven at 350°F.
2. Process the graham crackers and ¼ cup of sugar in a food processor until fine and add the melted butter and pulse until butter is incorporated. Pour into spring form pan and spread out the mixture evenly and ½ way up the sides to form the crust. Press a measuring cup against the side of the pan to even out the crust. Set aside. 
3. In mixing bowl, whisk the condensed milk, eggs, lemon juice, zest until well incorporated. Poor mixture into the pan. 
4. Whip the meringue by combining remaining ¼ sugar and egg whites until stiff peaks and spoon on top of the pie, spreading evenly to seal the pie. 
5. Bake for about 25 minutes or until top of meringue is golden brown, remove and allow to cool. Cover well with plastic wrap and place in the freezer overnight. 
6. To serve, do not defrost. Remove from freezer and run a knife around the edge pie to release the meringue and then release the spring form pan. Run knife in hot water, slice and serve.

This article and recipe adapted from this site!

Pineapple Upside Down Cake

Ingredients

• 1 cup all-purpose flour
• ⅓ cup unsalted butter, melted
• 3 eggs, separated
• ⅔ cuplight brown sugar
• 9 pineapple slices
• ⅓ cup pineapple juice
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 cup granulated sugar
• ¼ tsp salt
• 9 maraschino cherries

Instructions

1. Preheat oven to 375° F. 
2. In an ungreased 9" square baking pan, combine the brown sugar and melted butter, spreading it into an even layer. Arrange the 9 pineapple slices in a single layer over the sugar mixture. 
3. In a medium bowl, whisk together the baking powder, flour and salt; set aside. 
4. In a large bowl, beat the egg yolks on medium speed until thick and pale yellow, about 3 minutes. Gradually add the sugar, beating well until completely incorporated. Add the pineapple juice with vanilla extract then blend to combine.
5. Reduce the mixer speed to low, add the flour mixture, and beat until just combined. 
6. In a clean medium bowl with clean beaters, beat the egg whites on medium-low speed until frothy, then gradually increase to medium-high speed and beat until stiff peaks form. Gently fold the egg whites into the egg yolk mixture until no white streaks remain. 
7. Spoon the batter into the pan, spreading it evenly over the pineapple slices. 
8. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Allow to cool for 10 minutes, then invert the pan onto a serving dish. 
9. Place a maraschino cherry in the center of each pineapple slice.

This article and recipe adapted from this site!

Roasted Turkey Breast with Garlic Herb Butter

Ingredients
Garlic Herb Butter

• 5 tablespoons butter softened (divided)
• 2 tablespoons fresh herbs (thyme, rosemary, sage and parsley) minced
• 6 cloves garlic minced
• ½ teaspoon salt
• 1 teaspoon fresh lemon zest

Turkey  

• 3 lb turkey breast boneless, skin-on 
• ½ tsp pepper 
• 1 teaspoon salt
• parsley for garnish

Instructions

1. Garlic Herb Butter: Melt 1 tbsp butter in a medium skillet, add 6 cloves of minced garlic and cook until fragrant. Move the garlic to the medium bowl and add remaining 4 tbsp of softened butter, fresh herbs, fresh lemon zest and salt. Mix well.
2. Preparing Rolled Turkey: Lay turkey breast, skin side down, and season with ½ tsp pepper and 1 tsp salt. Set aside. Rub garlic herb butter from step 1 all over the underside of turkey and under the skin. Roll the turkey to form a tube and use toothpicks to hold it tight in place. Using kitchen twine, tie it around the turkey to keep it from opening up during roasting. Rub the remaining herb butter on top of the roll.
3. Roasting Rolled Turkey: Preheat oven to 375 F. Place in a roasting pan and bake until an instant-read thermometer registers 160 degrees to 165 degrees, about 1 hour to 1 hour 15 minutes total. Remove from oven, and let rest for 10 minutes. Transfer to a cutting board, remove twine, and cut crosswise into ½- to 1" thick slices. Place slices on a platter, and garnish with parsley.

This article and recipe adapted from this site!

Crock Pot Tater Tot Chicken Casserole Recipe

Ingredients

• 1 can of Cream of Chicken Soup 
• 12 oz can of Evaporated Milk
• 1 tsp garlic
• ½ tsp black pepper
• 3 cups cheddar cheese, shredded
• 10 oz frozen broccoli, thawed and drained
• 10 oz can chicken breast, drained
• 32 oz bag of Tater Tots

Instructions

1. Combine cream of chicken soup, garlic, pepper and evaporated milk in a bowl 
2. Add chicken,2 cups cheddar cheese, broccoli and tater tots the crock pot and mix together 
3. Pour soup mixture over the top. 
4. Add 1 cup of cheese across the top Cook on low for 5 to 6 hours

This article and recipe adapted from this site!

Chicken Massaman Curry Recipe

Ingredients
Massaman Paste:

• 1 tsp ground coriander powder
• ¼ tsp ground white pepper
• 1 tsp ground cumin powder
• ¼ tsp ground cloves
• ¾ tsp ground cinnamon
• ¼ tsp ground cardamom
• ⅛ tsp ground nutmeg
• 1 oz shallots, chopped
• 0.5 oz galangal, chopped
• 0.5 oz lemongrass, chopped
• 5 sun-dried hot chiles, reduce if too hot
• 0.25 oz cilantro roots
• 0.6 oz garlic

Massaman Curry: 

• 8 oz skinless boneless chicken thigh
• 6 oz russet potato, cut into chunks
• 8 oz carrot, cut into chunks
• 1 tbsp olive oil
• 6 oz red onion, sliced
• 2 tsp Thai fish sauce
• 1 tbsp red curry paste
• 1½ tbsp peanut butter
• 6 tbsp coconut milk
• ¾ cup uncooked medium-grain rice
• 6 tbsp tamarind concentrate
• 3 cup unsalted chicken broth
• 1 tbsp sugar

Instructions

1. Cook rice with 1¼ cup of water. 
2. Add massaman curry paste ingredients in a food processor and pulverize for about 5 minutes, or until it becomes a paste. 
3. In a preheated pot, stir olive oil and red curry paste on medium heat for 1 minute. Add chicken and cook for another 3 minutes. Add massaman curry paste and stir for 1 minute before taking the chicken out. 
4. Add potato and carrot chunks into the pot and stir for 1 minute or until they are charred a bit. 
5. Add chicken broth, cover and simmer for 30 minutes on low heat. 
6. Add chicken, peanut butter, coconut milk and stir. Cover and simmer for about 15 minutes. 
7. Add red onion, sugar, fish sauce, tamarind concentrate, and stir. Cook for another 2 minutes and turn off the heat. 
8. Serve with cooked rice

This article and recipe adapted from this site!

Chocolate Fruffles Brownie Truffle Fries

Ingredients

• ½ cup all-purpose flour
• 2 eggs
• 1 cup sugar
• 1 tablespoon pure vanilla extract
• ½ teaspoon salt
• ½ cup butter
• 12 oz semi-sweet or dark chocolate chopped 
• 3 ounces unsweetened baking chocolate chopped

Instructions

1. Preheat oven to 350° Fahrenheit.
2. Using a mixer, beat eggs and salt together in a large mixing bowl until frothy. 
3. Add the sugar and beat 2 to 3 minutes. Add the vanilla and beat for another 30 seconds.
4. Place butter and unsweetened chocolate in a microwave safe bowl and microwave on high for 1 minute. Remove from microwave and stir well. Microwave an additional 15 seconds if needed, and repeat again if needed. 
5. With mixer on, slowly pour chocolate and butter mixture into sugar and egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl with a spatula, and beat mixture for an additional 30 seconds. 
6. Line an 8x8 baking pan with foil or parchment paper. Lightly spray with nonstick cooking spray. Pour batter into pan. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set. You want these brownies to be slightly undercooked. Allow to cool completely.
7. Once brownies have cooled completely, but brownies in half with a knife, then cut each half into approximately 1/2" wide strips. Once cut, wrap all the brownies up in foil and place in the refrigerator for at least 30 minutes to chill. 
8. When ready to top brownies with chocolate, chop and melt the semi-sweet or dark chocolate according to package directions. Dip each brownie "fry" into the chocolate and place it onto a baking sheet lined with either a silicone baking mat or parchment paper. Immediately sprinkle with sea salt. Repeat with remaining brownie fries. Place baking sheet with brownie fries into the fridge to store. Serve cold.

This article and recipe adapted from this site!

Gingerbread Cookies

Ingredients

• 2 ½ cups all-purpose flour
• 1 large egg
• 1 cup granulated sugar
• ¾ cup unsalted butter softened
• 2 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ½ tsp ginger
• ¼ cup molasses

Instructions

1. Preheat oven to 350° Fahrenheit.
2. First, mix together sugar and butter until light and fluffy, approximately 2 to 3 minutes with an electric mixer.
3. Next, add molasses with egg and mix well.
4. In a separate bowl combine flour, salt, baking soda, cinnamon and ginger, stirring to combine.
5. Add dry ingredients to wet ingredients and mix until well combined.
6. Form or scoop balls of dough that are slightly smaller than a golf ball. Place them on a baking sheet approximately 2” to 3” apart to allow room for cookies to spread.
7. Finally, bake for 10 to 12 minutes, remove from oven and allow cookies to cool on baking for approximately ten minutes, then transfer to a wire rack to finish cooling.

This article and recipe adapted from this site!

Chocolate Peanut Butter Bars Recipe

Ingredients

• 1 yellow cake mix
• ½ cup peanut butter
• 1 cup chocolate chips
• ⅓ cup vegetable oil
• 2 eggs

Instructions

1. Pre-heat oven to 350 degrees fahrenheit
2. Mix together the eggs, cake mix and oil until combined. 
3. Stir in peanut butter and then the chocolate chips. 
4. Pour mixture and pat down into a 9x13 pan 
5. Bake for 14 to 17 minutes until golden brown, allow to cool Enjoy!

This article and recipe adapted from this site!

Shortbread Stamped Cookies

Ingredients

• 1¾ cups all purpose flour
• ½ cup powdered sugar
• 1 cup butter
• ¼ cup cornstarch

Instructions

1. Pre heat oven to 350° Fahrenheit (180°Celcius), line a large cookie sheet with parchment paper.
2. Sift the flour and cornstarch into a medium bowl.
3. In a large bowl cream butter and sugar, then add the sifted flour mixture a little at a time, combine with a fork, when mixture begins to come together, move to a flat surface and knead until you have a smooth dough.
4. Wrap the dough in plastic and refrigerate for 30 minutes.
5. Remove dough from the fridge and roll on a lightly floured flat surface into a thickness of ¼ inch, dust cookie stamp lightly with flour and firmly press on dough, with a round cookie cutter cut out cookie.
6. Place on prepared cookie sheet, continue until all our cut out. Bake for approximately 20 minutes. Let cool completely before serving.

This article and recipe adapted from this site!

Apple Crisp Recipe

Ingredients

• 1 cup all-purpose flour 
• 1 ½ cups rolled oats instant or old fashioned are acceptable
• 1 cup packed brown sugar
• 2 tsp ground cinnamon
• 2 quarts apples approximately 6-8 large apples, peeled and cubed
• 1 cup butter cold and cut into small pieces
• ½ cup sugar
• 1 to 2 tbsp lemon juice
• 1 tbsp cornstarch
• 1 tsp cinnamon

Instructions

1. Preheat oven to 350° Fahrenheit.
2. In a large bowl, combine flour,cinnamon, oatsand brown sugar. Cut in butter until mixture has a crumbly texture. Set aside.
3. Grease the sides and bottom of a 13x9 baking dish.
4. In a small bowl, combine remaining cinnamon, sugar and cornstarch.
5. Place chopped and peeled apples into a large bowl. Drizzle lemon juice over apples and stir to combine. Sprinkle cinnamon, sugar and cornstarch mixture over apples and stir to combine well.
6. Pour apple mixture into prepared pan. Top with crumb mixture.
7. Bake for 45 to 50 minutes. Remove from oven and allow to cool slightly.
8. Place each serving in a bowl and top with a scoop of vanilla ice cream and caramel sauce. Store any leftovers in the refrigerator, and reheat individual servings if desired.

This article and recipe adapted from this site!

Zucchini Crudo

Ingredients

• 2 medium zucchini, thinly sliced
• 2 limes or lemons
• 1 small red onion, thinly sliced
• sea salt or finishing salt such as fleur de sel
• feta or ricotta cheese
• extra virgin olive oil
• favorite fresh herbs such basil, mints or shiso coarsely chopped

Instructions

1. Using a mandoline or very sharp knife, carefully slice the zucchini and onions as thinly as possible. 
2. Juice limes/lemons and marinated zucchini and onions in covered mixing bowl for about ½ hour in the fridge.
3. Drain the lime/lemon juice and plate zucchini and onions on serving platter. Scatter fresh herbs and cheese. Drizzle with a good olive oil and season with finishing sea salt or fleur de sel to taste.

This article and recipe adapted from this site!

Strawberry Rhubarb Crumble

Ingredients

• 2 cups strawberries, quartered
• 2 cups rhubarb, cleaned, ends trimmed, cut into 1/2-inch pieces
• 1 ½ tablespoons corn starch
• ½ cup granulated sugar
• ⅛ teaspoon kosher salt

Crumble Topping

• ¾ cup all-purpose flour
• 3 tablespoons granulated sugar
• ⅓ cup packed brown sugar
• ⅛ teaspoon kosher salt
• 1 teaspoon cinnamon
• 6 tablespoons cold unsalted butter, cut into small pieces

For serving

• Ice cream or whipped cream

Instructions

1. Preheat oven to 375° Fahrenheit with rack in the middle position. Coat a 9x9-inch baking dish with nonstick cooking spray.
2. In a large bowl, toss strawberries and rhubarb with the  cornstarch, sugar and salt, making sure everything gets mixed and coated. Pour into prepared baking dish.
3. For the crumble topping, in a medium bowl, mix the flour, granulated sugar, brown sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Sprinkle over the strawberry-rhubarb mixture.
4. Place dish on a foil-lined baking sheet; bake until topping is browned and fruit is bubbly and tender underneath, 45 minutes.
5. Let cool for 10 to 15 minutes. Serve with ice cream or whipped cream!

This article and recipe adapted from this site!

Lemon Bundt Cake

Ingredients
Cake 

• 1 standard size package lemon cake mix
• 1 3.4 oz size package instant lemon pudding mix just the dry mix!
• 1 cup sour cream regular/full fat works best
• 1 cup oil 
• 4 eggs
• 1 tsp pure lemon extract
• 1 tbsp lemon zest 
• ½ cup warm water 

Frosting

• 8 ounces package cream cheese, softened 
• ¼ cup butter softened, ½ stick
• 3 ½ - 4 cups confectioners’ sugar 
• 1 to 3 tbsp milk
• 2 teaspoons pure lemon extract
• 1 to 3 tbsp lemon juice 
• 1 tablespoon lemon zest

Instructions
Cake 

1. Heat oven to 350°F. Coat 12 cup bundt pan or 10 inch fluted tube pan with no-stick cooking spray. Dust with flour. 
2. Beat cake mix, sour cream, pudding mix, oil, water, eggs, lemon zest and lemon extract in large bowl with electric mixer on low until well combined. Spoon into prepared bundt pan.
3. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely. 

Frosting

1. Beat softened butter, cream cheese and lemon extract in a bowl until light and fluffy. Mix until well combined. Add in your confectioners sugar, one cup at a time, mixing well after each addition. 
2. Add in 1 tablespoon lemon juice and 1 tablespoon milk, and mix until very well combined. If you desire a thinner frosting, add 1 to 2 additional tablespoons of lemon juice, one at a time, mixing well after each addition. Once desired consistency is reached, fold in the zest of one lemon. 
3. Once cake has cooled completely, apply frosting to cake. As this is a bundt cake, it does not have to be perfectly frosted. Garnish with remaining lemon zest. Store in refrigerator.

This article and recipe adapted from this site!

Jello Poke Cake Recipe

Ingredients

• 1 white cake mix box and any ingredients listed on box
• 1 3.3 oz jello mix raspberry, cherry or strawberry
• 1 cup cold water
• 1 cup boiling water
• 1 tub Cool Whip or Homemade Whipped Topping

Instructions

1. Prepare cake mix as directed and bake in a 9x13 pan. Let cool for 15 minutes. 
2. Poke cake with fork at ½ inch intervals. 
3. Prepare jell-o as directed. Spoon over cake mix until jell-o liquid is all gone. 
4. Chill 3 to 4 hours and top with whipped cream. 
5. Refrigerate until ready to serve. ENJOY!

This article and recipe adapted from this site!

Easy Chicken Enchilada Recipe

Ingredients

• 2 cup chicken cooked and shredded 
• 2 cup monterey jack cheese shredded
• 1 cup sour cream
• 19 oz. Las Palmas green chile enchilada sauce
• 4.5 oz can chopped green chiles
• 6 to 8 corn tortillas
• pepper and salt

Instructions

1. In a small bowl, combine chicken, green chiles, 1 cup cheese, salt and pepper.
2. In a small skillet, bring enchilada sauce to boil. Remove from heat.
3. Dip each tortilla into heated sauce for a few seconds to soften.
4. Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla.
5. Roll the tortilla and place seam-side down in 8x8 or 9x9 inch baking dish. 
6. Repeat with remaining tortillas. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese. Bake 20 minutes at 350°F.

This article and recipe adapted from this site!

Asian Raw Zucchini Noodles

Ingredients

• 4 medium sized zucchinis
• 1 bunch of basil
• 2 carrots, peeled
• 2 tbsp red miso (mixed with 2 tbs water)
• 1 avocado
• ½ cup extra ripe mango
• 2” nub of fresh ginger
• 15 sprigs of mint
• 1 tsp rice wine vinegar
• 1 tsp red pepper flakes
• 1 tsp shoyu or Bragg’s Aminos
• juice of one lime

Instructions

1. With a mandolin, carefully slice the zucchini into thin strips. Repeat with carrots. This is your noodle base. 
2. Remove stems from basil, and chop into thin strips with a sharp knife. Combine zucchini, basil and carrots in a medium sized bowl and set aside.
3. In a blender, combine miso/water mixture, avocado, peeled and chopped mango, ginger, mint, rice vinegar, red pepper flakes, shoyu and juice of one lime. Blend on a low setting to liquefy. 
4. Pour over the zucchini mixture and stir to coat. Let rest for 10 minutes before serving. Add salt/shoyu to taste.

This article and recipe adapted from this site!

Italian Lemon Cake

Ingredients

• 12 tbsp all purpose flour
• 10 tbsp sugar
• 1 tsp baking powder
• 2 tbsp lemon juice
• 2 eggs zest one lemon
• 10 tbsp vegetable oil 
• 10 tbsp milk

Instructions

1. Pre-heat oven to 350°F (180°C), grease and flour a 7 inch cake or bundt pan.
2. In a small bowl whisk together the flour with baking powder.
3. In a large bowl beat on low to medium speed (low is best but no higher than medium speed) sugar and eggs until very fluffy and light. Approximately 5 minutes.
4. Add the lemon juice, zest, oil and milk, beat until combined. Then add the flour mixture and beat on low speed until smooth.
5. Pour into prepared cake pan and bake for approximately 40 minutes or until toothpick comes out clean. Let cool in pan then remove to a cake plate.
6. Let cool completely before dusting with powdered / icing sugar. Enjoy!

This article and recipe adapted from this site!

Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce

Ingredients

• 4 chicken breasts halved crosswise 
• 2 Tbsp olive oil (divided)
• 10 oz Cremini mushrooms (1 package) sliced
• Salt and pepper to taste

Creamy Parmesan Sauce:

• 1 tablespoon wheat flour
• 4 tablespoons butter 
• 4 cloves garlic minced
• 1 cup heavy cream
• 1 cup chicken broth
• ½ cup grated Parmesan cheese
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder 
• ½ tsp salt
• 1 cup spinach

Instructions

1. Chicken: Season chicken breasts with salt and pepper on a large plate and set aside. Next in a large skillet, add 1 tbsp of olive oil and heat it over medium high heat. When the pan is hot, add chicken and cook for about 4 minutes on each side until browned for a total of 8 minutes. Remove it onto a plate
2. Now add the sliced mushrooms and remaining tbsp of olive oil to the pan. Sauce for 5 minutes, your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan. 
3. Sauce: To make the sauce, add butter to the pan, allow it to melt and then cook garlic in it until slightly browned. Add 1 tbsp flour and cook until it's no longer raw. Slowly add chicken broth, heavy cream. Once simmering add Parmesan cheese and allow it to blend for 2 to 3 minutes. Add salt, pepper and garlic powder. Taste the sauce and adjust the seasoning, if necessary. 
4. Add spinach to the sauce and allow it to wilt.
5. Next cooked mushrooms back into the pan and mix them into the sauce. 
6. Now add cooked chicken and allow it to reheat for 2 to 3 minutes. Close the lid to help the heat stay in. Serve immediately! Spoon sauce all over chicken.

This article and recipe adapted from this site!

Cha Gio Vietnamese Egg Rolls

Ingredients

• 2 lb ground pork
• 1 small taro root, shredded
• 2 medium jicama, shredded
• 2 medium onion, coarsely chopped
• 1 cup bean thread noodle, soaked and cut
• ½ cup wood ear mushroom, soaked
• 2 tsp salt
• 2 tsp sugar
• 2 tsp ground pepper
• 2 package spring roll shells or packages of rice paper

Tapioca slurry

• 2 tbsp tapioca flour
• 2 tbsp water

Instructions

1. Mix all ingredients together in a large mixing bowl. 
2. Test flavoring to your tastes by microwaving a small tablespoon for about 30s and adjust seasoning to your taste.
   
   (Any vegetable such as Jicama and taro can be substituted for carrots or bean sprouts. Any type of ground meat can be substituted combined such as chicken or turkey or pork and shrimp)
3. Mix the water and tapioca in small sauce pan on low heat and cook until it thickens to paste and turn of heat and set aside.
4. Place about 2 tbsp of filling onto the edge of your wrapper and make one half roll. Crease the ends as shown above, and then fold up the sides. Complete the roll and seal with small amount of tapioca slurry.
5. Fry in small batches at 350 degrees F until golden brown. Place on cooling rack.

Note: Rice paper will never brown as nice as wheat based paper. If using rice paper, fry only a few at a time, do not let them touch or touch them for the first minute.

This article and recipe adapted from this site!

Almond Crescent Cookies

Ingredients

• 2 -2½ cups all purpose flour, if you are in Italy substitute all purpose with Manitoba Flour
• ¾ cup sugar
• 1 cup butter
• 1 pinch salt (if you use unsalted butter add ¼ tsp salt)
• ¾ cup finely chopped fresh almonds, walnuts or pecans

Instructions

1. Pre-heat oven to 350° Fahrenheit
2. In a large bowl beat butter until fluffy, add sugar and beat again until fluffy. 
3. Scrape down the sides of the bowl and add nuts, flour and salt. Beat on low until combined. 
4. Bring dough together with your fingers. Break off small pieces and form into a crescent shape. 
5. Place on un-greased cookie sheets and bake for approximately 15 minutes. 
6. While cookies are still warm roll in icing/powdered sugar or let cool and dust with icing sugar.
7. Enjoy!

This article and recipe adapted from this site!

Creme Brule Cheesecake Bars Recipe

Ingredients

• 1 lb 1.5 oz pouch sugar cookie mix
• 2 tbsp packed brown sugar
• 1 box French vanilla instant pudding
• ½ cup butter or margarine melted
• 2 eggs plus 3 egg yolks
• 2.5 tsp vanilla
• 16 oz cream cheese, softened
• ½ cup sugar
• ½ cup sour cream
• ⅔ cup toffee bits, finely crushed

Instructions

1. Heat oven to 350 degrees Fahrenheit. 
2. Lightly spray bottom and sides of 13×9-inch pan with cooking spray. 
3. In large bowl, stir cookie mix, brown sugar, pudding mix, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough into bottom and ½ inch up sides of pan.
4. In small bowl, beat sour cream, cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 ½ teaspoons vanilla; beat until smooth. 
5. Spread over crust in pan. Bake 30 - 35 minutes or until set in center. 
6. Immediately sprinkle top with crushed toffee bits. Cool, 30 minutes. 
7. Refrigerate about 3 hours or until chilled. 
8. For bars, cut into 9 rows by 4 rows. Store covered in the refrigerator.

This article and recipe adapted from this site!

Goi Du Du Green Papaya Salad

Ingredients

• 1 green papaya roughly 1.5 lbs
• ½ bunch of coarsely chopped tia to (perilla/shiso)
• ½ cup pickled carrots and daikon, juices squeezed out and drained
• ½ bunch of coarsely chopped mint
• ½ bunch of coarsely chopped rau ram (Vietnamese coriander)
• 3 tbs crushed roasted peanuts
• ¼ cup dried small to medium sized anchovies
• cooking oil for frying
• nuoc mam cham

Instructions

1. In a medium sauce pan, fry the dried anchovies until just browned, remove and drain on paper towel and set aside. Be careful not to burn the anchovies since these anchovies are small, it's easy to overcook.
2. To shred a green papaya, peel the skin. You can use a special papaya peeler with serrated edges or if you don't have that, make numerous small chops to the papaya, then shave thin slices with the peeler.
3. Toss shredded papaya, pickled carrots and daikon, tia to, rau ram, and mint with about 3 to 4 tbsp nuoc mam cham sauce in a big mixing bowl. Toss in additional nuoc mam cham to taste. 
4. For best results, allow flavors to mix for at least 15 to 20 minutes in in refrigerator prior to serving. Transfer to serving plate and top with crushed peanuts and crispy anchovies and enjoy.

This article and recipe adapted from this site!

Chicken Piccata Recipe

Ingredients

• 12 oz skinless boneless chicken breast, sliced in half to make 4 fillets
• ½ tsp black pepper, divided
• ½ tsp salt, divided
• ½ cup flour
• 2 tbsp olive oil
• 3 tbsp grated Parmesan cheese
• 1 cup unsalted chicken broth
• 2 tbsp brined capers, drained
• 1 tbsp unsalted butter
• ¼ cup heavy cream
• 10.5 oz boiled asparagus
• 4 cup cooked rotini pasta
• 2 tbsp fresh lemon juice
• optional, 2 tbsp parsley chopped
• optional, 4 lemon slices for garnish

Instructions
Prep

1. Place the chicken on a cutting board and slice it in half lengthwise to make 2 thin fillets. Repeat with the remaining chicken breast. 
2. Season the chicken fillets with salt and pepper, ¼ teaspoon each. Set aside. 
3. In a large plate, add grated Parmesan cheese and flour. Mix well with a fork. Place each fillet in the flour mixture and coat the chicken pieces thoroughly with flour. Shake off the excess and set aside. 

Cook 

1. Heat olive oil in a large pan over high heat. Place chicken fillets in the pan. Turn the heat down to medium and sear for 2 minutes. Lower the heat to medium. Add butter to the pan and allow to melt. Cook for 10 minutes or until golden brown on both sides, flipping halfway. Turn the heat off. Transfer chicken to a plate and set aside. 
2. Add unsalted chicken broth and capers to pan. Turn on the heat to high. Bring the broth to a boil. 
3. Once boiling, reduce to medium-low heat. Add lemon juice and the remaining salt and pepper. Simmer for 2 minutes. 
4. Add cream and stir. Return the chicken to the pan and simmer for 3 minutes. 
5. Garnish with lemon slices and chopped parsley. 
6. Arrange serving plates with a bed of pasta and asparagus on the side. Place the chicken on pasta. Scoop the sauce and drizzle over the chicken. Serve immediately.

This article and recipe adapted from this site!

Easy Chocolate Chip Cookies

Ingredients

• 1¾ cups all purpose flour
• 1 cup sugar
• 1 egg beaten
• 1 cup chocolate chips
• ½ cup softened butter
• 1 teaspoon vanilla
• ½ teaspoon baking soda
• 1 pinch salt

Instructions

1. In the bowl of the stand up mixer, using the flat beater cream the butter and sugar (approximately 2 to 3 minutes), add the vanilla and egg then beat until combined.
2. In a medium bowl whisk together baking soda, flour and salt, then whisk in the chocolate chips.
3. To the creamed mixture add ⅓ at a time the flour mixture, beating on low just until combined. Turn onto a lightly floured flat surface, knead gently a few times until combined form into a ball and wrap in plastic wrap. Chill for 1 to 24 hours.
4. Remove the dough from the fridge, shape into large golf ball sized balls and place on parchment paper lined cookie sheets, flatten with a fork. Add a few more chocolate chips if desired and refrigerate while the oven is pre-heating.
5. Pre-heat oven to 350° Fahrenheit.
6. Remove the cookies from the fridge and bake for approximately 15 minutes. 
7. Let cool completely before serving. Enjoy!

This article and recipe adapted from this site!

Coconut Macaroons

Ingredients

• 1 bag sweetened flaked coconut (14 oz) this is slightly more than 5 and ½ cups coconut 
• 1 can sweetened condensed milk (14oz) you will leave about 2 tbsp in the can
• 2 egg whites
• 1 tsp vanilla extract
• ½ tsp salt

Instructions

1. Preheat oven to 325° Fahrenheit. 
2. Combine the entire can of sweetened condensed milk (leave about 2 tablespoons in the can) with coconut. Stir to combine. Add in vanilla and stir to combine. Set aside.
3. Next, in a separate bowl combine egg whites with salt and beat until soft peaks form.
4. Gently fold egg whites into coconut mixture.
5. Then scoop or spoon mixture, about two tablespoons, onto baking sheets that are covered with parchment paper or silicone baking mats. 
6. Finally, bake for approximately 25 minutes or until starting to turn golden brown. Remove from oven, then immediately remove cookies from baking sheet and transfer to a wire rack to cool completely.

This article and recipe adapted from this site!

Chicken Korma Recipe

Ingredients

• 8 oz skinless boneless chicken thigh, cut into 1.2-inch chunks
• 5.3 oz yellow onion (1 medium)
• 1 tbsp olive oil 
• ¼ cup heavy cream
• 1 tbsp unsalted butter, diced
• 6 oz uncooked short-grain rice
• ½ cup unsalted chicken broth

For the marinade

• 1 tbsp freshly grated ginger
• 2 tbsp Hunt’s tomato paste
• 3 tsp garlic 
• 1 tbsp garam masala
• ½ tsp turmeric
• 1.6 oz almonds
• 1 tsp ground cardamom
• ½ tsp paprika
• ½ cup plain Greek yogurt
• 2 tsp curry powder 
• ¾ tsp salt

For garnish 

• 1 oz cashews 
• 1 Jalapeño, sliced
• ¼ tsp parsley, minced
• ¼ tsp red pepper flakes

Instructions

1. Add marinade ingredients in a food processor, turn on at high speed to puree them until completely smooth. 
2. In a large bowl, mix the marinade with chicken and refrigerate it for at least 30 minutes, covered with cling film. If you use uncooked rice, now is the time to start cooking them. 
3. Preheat a large skillet over medium-high heat. Add butter, canola oil and stir until the butter melts. Sauteé the chopped onions for 4 minutes until caramelized. 
4. Add the chicken thigh to the skillet and cook for 5 minutes. 
5. Pour in the chicken stock and scrape the bottom of the skillet to get all of the flavors fused within the sauce. Cook for 2 minutes. 
6. Pour in heavy cream and keep stirring for another 1 minutes so the chicken absorbs the juice perfectly. Turn off the heat. 
7. Serve with hot cooked rice.

This article and recipe adapted from this site!

Easy Homemade Tapioca Pudding

Ingredients

• ½ cup small pearl tapioca (not instant)
• 1 cup water
• 2 ½ cups whole milk
• 2 large eggs
• ¼ teaspoon kosher salt
• 1 teaspoon vanilla extract
• ½ cup granulated sugar

Instructions

1. Place the water and tapioca pearls in a 1 ½ quart pot. Let stand for 30 minutes until the pearls are plump and have absorbed the water. 
2. Turn on the heat to medium-high. Pour in the milk with salt; stir while bringing to a bare simmer. 
3. Reduce the heat to very low, add in the sugar and cook, uncovered, stirring frequently. So the tapioca doesn’t stick to the bottom of the pan, until the tapioca pearls have plumped and thickened, about 5 minutes. 
4. In a separate bowl, beat the eggs. Slowly whisk in about ½ cup of the hot tapioca. This equalizes the temperature between the two mixtures to avoid curdling.
5. Pour the egg mixture into the pot with the rest of the tapioca; increase heat to medium and stir for several minutes until you get a thick pudding consistency that coats the back of a wooden spoon. Do not let mixture boil.
6. Take off the heat and cool for 15 minutes. 
7. Stir in the vanilla. 
8. Serve either warm or cold and enjoy!

This article and recipe adapted from this site!

Crock Pot Slow Cooker Chicken Tikka Masala Recipe

Ingredients

• 1 lb chicken
• ½ onion, sliced
• 2 tbsp ginger, minced
• 1 tbsp garlic, minced
• 1 t coriander
• 28 oz can tomato sauce
• 1 t cumin
• ½ t turmeric
• 1 t paprika
• ¼ t cayenne
• ¾ c heavy whipping cream
• 2 T cornstarch
• 1 T garam marsala
  salt and pepper

Instructions

1. Line the slow cooker insert with the liners especially made to protect the bowl
2. Combine everything in the bowl, with the exception of the whipping cream and the cornstarch
3. Cook on low for 7 to 8 hours.
4. In the last hour of cooking, combine the cream and the cornstarch in a small bowl
5. Pour into the Tikka Masala and continue to cook another hour to thicken
6. Serve with rice

This article and recipe adapted from this site!

Creme Brulee with Dragon Fruit Pearls

Ingredients

• 1 quart heavy cream
• ½ cup sugar + 4 tbsp
• 1 vanilla bean, split and scraped
• 2 quarts hot water
• 6 large egg yolks
• 2 dragon fruit
• 2 tbsp confectioners sugar
• mint or basil
• creme fraiche or whipped cream

Instructions

1. In medium sauce pan on medium high, add cream and vanilla bean along with scrapings until it just begins to boil, then turn off heat and cover for about 15 minutes. 
2. Preheat oven to 325°F. Bring to boil 2 qt of hot water in a tea kettle. 
3. In mixing bowl, combine the egg yolks and ½ cup of sugar and beat until it is smooth and turns light yellow. Then add your cream and continuously stir. Place your baking pan in the oven and pour the hot water around the ramekins covering about ½ the ramekin. Then pour in the creme brulee mixture and bake until set, about 35 to 40 minutes.
4. Remove from the oven and cool for at least 2 to 3 hours. 
5. Using a melon baller, make "pearls" of dragon fruit and chiffonade the mint/basil. When ready to serve, evenly spread a layer of sugar with the remaining 4 tablespoons (use less if desired) over the creme brulee and torch until golden brown. Top the creme brulee with dallop of creme fraiche, dragon fruit pearls, and mints. Sift with a fine layer of confectioners sugar and enjoy.

This article and recipe adapted from this site!

Easy Country Apple Dumplings

Ingredients

• 2 small apples, peeled and cored 
• ½ cup unsalted butter
• 8 ounce tube refrigerated Pillsbury crescent roll dough
• ⅓ cup brown sugar
• ⅓ cup granulated sugar
• ¾ cup Sprite soda
• 1 teaspoon cinnamon

Instructions

1. Preheat oven to 350° Fahrenheit. Coat a 8x8 baking dish with nonstick cooking spray. 
2. Cut each apple into 4 wedges. 
3. Separate the crescent dough into 8 triangles. 
4. Place an apple wedge near the small end of the dough triangle, then roll up. Pinch the ends to seal. Transfer to the prepared baking dish. 
5. In a medium microwave safe bowl, melt the butter. Add in the brown sugar, granulated sugar, and cinnamon; stir until combined and smooth. 
6. Drizzle butter mixture over the dough. 
7. Pour the Sprite to the sides of the dumplings (not on top) so a nice crust is formed while baking. 
8. Bake until golden brown and apples are tender when pierced with a fork, 35 to 40 minutes. Remove from the oven and let stand 10 minutes. 
9. Serve for breakfast or make it a dessert with some vanilla ice cream!

This article and recipe adapted from this site!