Saturday, November 28, 2020
Baked Chicken Drumsticks
- 2 tablespoons avocado oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chopped parsley
- ½ teaspoon salt
- ½ teaspoon cracked pepper
- Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
- Add all of the ingredients to a large zip top bag and seal. Smush the chicken around in the bag to coat in the seasoning.
- Arrange chicken on the baking sheet and bake for 40-45 minutes or until a thermometer reads 165 degrees.
- Serve immediately.
Thursday, November 26, 2020
Thursday, November 5, 2020
3 cups regular oats (not quick)
1 cup slivered almonds
1 cup whole cashews
1 1/2 tsp ground cinnamon
1 tsp kosher salt
1 cup dried, chopped cherries (or any dried fruit)
1 cup shredded coconut
1/2 cup brown sugar
2/3 cup pure maple syrup
2 TBSP veg. oil
After cooking: 1 cup golden raisins.
Preheat oven to 375. Line a large baking sheet with parchment or coat with nonstick spray. Toast above ingredients. Then Combine above ingredients. Add toasted ingredients to combine ingredients. Stir in maple syrup and oil. Spread onto prepared baking sheet. Bake 16-18 minutes, stirring halfway through. Remove from oven and add 1 cup golden raisins.
Thursday, October 1, 2020
-1 can La Lechera sweetened condensed milk (14oz)
-1 can Media Crema (7.6 oz)
-Passion Fruit pulp, defrosted (7 oz, usually half of package)
Directions: Blend all. Put in serving dishes. Chill in fridge for 4+ hours before eating.
-1 1/4 cups passion fruit pulp, defrosted
-1 can (14 oz) sweetened condensed milk
-4 cups heavy cream
Directions: Blend passion fruit pulp and sweetened condensed milk together. In a separate bowl, beat cream until it holds stiff peaks. Slowly fold whipped cream into passion fruit mixture. Put in serving dishes and refrigerate 2+ hours.
ADD to crock pot, mix and turn on high for 5-6 hours:
3-5 chicken breasts, salt and peppered
2 cups milk
2 cups chicken broth
1-2 TBS Italian seasoning
1-2 TBS ranch seasoning and salad dressing mix
4 TBS butter
1 onion, sauted
3 cloves garlic, sauted
1 lb mushrooms, sauted
ADD to crock pot at the end, mix
8 oz cream cheese, softened
1/4 cup cornstarch mixed in 1/2 cup water (to thicken)
Friday, September 4, 2020
Equal parts romaine and red leaf (1 large handful per person)Grape tomatoes (I quarter them)
Toasted Pine nuts
Dried cranberries (when they're in season, I use pomegranate seeds instead)
Red onion, diced
Croutons (if there's an Herb crouton option, I use that, otherwise I try to get a plain buttered crouton, something without a lot of extra flavors, it's there for the crunch)
5 tbsp seasoned rice vinegar
1 tbsp red wine vinegar
2 cloves of garlic, minced
2 tsp Black pepper to taste
Saturday, August 22, 2020
2 cups heavy cream
1 tsp vanilla extract
1/8 tsp salt
5 egg yolks
1/2 cup sugar, plus more for topping
Heat oven to 325 degrees.
In saucepan or microwave, combine cream and salt, and heat over low until just hot (do not boil). Remove from heat. Add vanilla.
In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish. Fill dish with boiling water halfway up the sides of the dishes.
Bake 30-40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple days.
When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2-3 inches from heat source. Turn on boiler. Cook until sugar melts and browns, about 5 minutes. Serve right away. (Or brown sugar with torch.)
1 homemade or refrigerated pie crust, placed in 9-inch pie plate.
1 1/4 cups half-and-half (or 1/2 milk 1/2 cream mixture)
5 eggs, slightly beaten
salt/pepper to taste
8 slices bacon, crisply cooked, crumbled (3/4 cup). (Cook in oven 400 degrees, 15-20 minutes.)
any other mix-ins (sauteed onions, mushrooms and/or bell peppers, spinach)
1 1/4 cups grated cheese (any type)
Optional: Cook pie crust 400 degrees for 8 minutes to avoid a soggy bottom. (Especially if adding high moisture ingredients like mushrooms or spinach.)
In medium bowl, mix together milk/cream, eggs and S/P. Layer bacon, any mix-ins and cheese in crust-lined plate. Pour egg mixture over top.
Bake 40-50 minutes or until knife inserted comes out clean.
Monday, May 25, 2020
Monday, May 4, 2020
Wednesday, March 25, 2020
Monday, March 23, 2020
Monday, March 16, 2020
1 cup butter, unsalted ideal
3/4 cup light brown sugar
1/2 cup sugar
1 cup cake flour
1 1/2 all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp course sea salt
2 cups walnut halves
2 cups semi sweet chocolate chips
Refrigerating dough for 30-45 minutes after shaping and before baking is recommended.
If you omit walnuts, you need to add something in its place, like 2 cups of chocolate chip cookies or increasing flour by 1/4 cup.
Preheat oven to 400 with rack in middle of oven. Cream together butter and both sugars. Add eggs and beat on medium just until incorporated, about 30 seconds. Mix together dry ingredients in a separate bowl and then add to wet ingredients. Mix in walnuts and then chocolate chips. Mix just until incorporated. Divide dough into 8 equal parts about 6 oz each. Cookies are meant to be roughly shaped. Do not flatten the dough. Bake for 11 minutes. Cool for 15 minutes before serving. Best served chilled.
Aunt Sally makes hers 3.5-4 oz each. This is still a really huge cookie! I make them even smaller.