Tuesday, April 24, 2018

Soft Maple Sugar Cookies

Soft Maple Sugar Cookies 

Sweet Community Rating:Not yet rated!
Prep time :0:15
Bake/Cook time :0:08 to 0:10
Yield :22 cookies
Chef :Jessica Segarra

Description

Maple is one of the most under-appreciated flavors, but not for long! These sweet and soft maple sugar cookies pack a double whammy with maple flavoring in the cookie as well as the icing - making them the perfect Fall dessert.

Ingredients

2 1/3 cups all-purpose flour* 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1/2 cup (1 stick) unsalted butter, softened 
1/3 cup vegetable oil 
1 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1 large egg 
2 teaspoons vanilla extract 
1/2 teaspoon maple extract 
2 cups Dixie Crystals Confectioners Powdered Sugar
2 tablespoons water 
1 teaspoon vanilla extract 
1/2 teaspoon maple extract 
Sprinkles

Directions

  1. Preheat oven to 350°F.  Line a baking sheet with parchment paper, set aside.
  2. In a medium bowl, whisk together flour, baking soda and salt.  Set aside.
  3. In a large bowl, beat butter, vegetable oil and sugar until well combined.   Mix in egg, vanilla extract and maple extract.
  4. Add flour mixture 1 cup at a time, mixing until completely combined.
  5. Roll 2 tablespoons of dough into balls and place on prepared baking sheet, leaving room for spreading. Lightly flatten dough balls with bottom of a cup into a disk shape.
  6. Bake for 8-10 minutes, just until edges are set.  Remove from oven and allow to cool for 15 minutes on baking pan.  Transfer to a cooling rack.
  7. For icing: In a small bowl, whisk together powdered sugar, water, vanilla extract and maple extract until smooth.
  8. Using a spoon, smooth icing onto top of each cookie. Quickly sprinkle with sprinkles if desired and let set for 10 minutes, or until hardened.
  9. Serve immediately or store in an airtight container for up to 5 days.

Peanut Chicken Zucchini Noodles

Peanut Chicken Zucchini Noodles

Mixing up weeknight dinners with this wildly flavorful and healthy Asian inspired peanut chicken and veggies dish! Keep in mind that the sauce ingredients are each important for the flavor. I do not recommend substitutions.

Ingredients:

  • 2 Tablespoons sesame oil (you'll need more for the peanut sauce below)1
  • 2 teaspoons minced or chopped garlic
  • 1 cup shredded carrots
  • 1 cup thinly sliced cabbage (I use red)
  • 1 large bell pepper, thinly sliced (I use red)
  • 3 large zucchini, spiralized into noodles4
  • 2 large chicken breasts, cooked & shredded (about 2-3 cups)2
  • Toppings: 1 Tablespoon sesame seeds, handful of cilantro, 1/2 cup peanuts, chopped green onion

PEANUT SAUCE

  • 1/2 cup creamy peanut butter
  • 1/3 cup honey
  • 1/3 cup soy sauce (I use reduced sodium)
  • 2 Tablespoons sesame oil1
  • 2 Tablespoons rice vinegar3
  • 2 teaspoons fresh ginger, minced
  • 1-2 teaspoons Sriracha or any hot chile sauce
Special Equipment

Directions:

  1. Heat 2 Tablespoons of sesame oil and the garlic in a large skillet over medium heat. Add the carrots, cabbage, and pepper slices. Cook for about 5 minutes until the vegetables are a little tender. (I usually begin the peanut sauce, step 2, during this time.) Once tender, add the zucchini noodles and shredded chicken to the skillet. Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm. Turn off the stove and remove from heat. Set aside. (*If your skillet isn't quite big enough, you can do this step in batches.)
  2. Combine all of the peanut sauce ingredients in a small saucepan over low heat. Whisk constantly until the peanut butter has melted and everything is combined. I usually use 2 teaspoons of Sriracha, but use the amount of heat you like.
  3. Once the sauce is heated through, pour over chicken/vegetables. Toss everything around until combined. Place on a serving dish (or not!) and top with sesame seeds, cilantro, peanuts, and green onion. Serve immediately.
  4. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

Recipe Notes:

  1. Sesame oil is KEY in the signature flavor of this dish. I highly advise against using any other oil; the recipe will not taste the same. You can find it in the Asian section of grocery stores.
  2. I simply boiled chicken until cooked through-- about 12-15 minutes, then shredded it. If you have leftover shredded, chicken from another recipe, use that! Or buy a rotisserie chicken from the store and shred the meat.
  3. Rice vinegar is also KEY in the signature flavor of this dish. It's a sweet and delicate vinegar you can find in the Asian section of your grocery. Do not use white wine or white vinegar-- they're much too harsh. Rather, you can use cider vinegar because it is more mild but your sauce will not taste the same. Again, rice vinegar is best.
  4. My spiralizer recommendation: I love the Inspiralizer! If you do not have a spiralizer, just cut the zucchini into super thin strips instead. Or use 1 pound pasta. If using regular pasta, you'll want to cook it before using.

The BEST Chili on Earth


The Best Chili on Earth

Megan Porta

Sweet & Spicy Sriracha Chicken Tacos

Sweet and Spicy Sriracha Chicken Tacos

Recipe from : Will Cook for Smiles
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 -8 tacos
Author Lyuba Brooke

Ingredients

  • Chicken:
  • 2 chicken breasts boneless and skinless
  • 3 Tbsp sriracha sauce
  • 1 Tbsp honey
  • 1 tsp lime juice
  • Salt
  • Tacos:
  • 6-8 taco shells
  • 1 avocado peeled and pit take out
  • 1-2 cups mixed greens
  • 1/4 cup chopped green onion
  • Sauce:
  • 1/3 cup sour cream
  • 1 Tbsp finely minced cilantro
  • 2 tsp lime juice
  • Salt
  • __
  • 1 Tbsp sriracha + 1/2 Tbsp honey for topping

Instructions

  1. Combine sriracha, honey, salt, and lime juice for marinating the chicken. Mix and slather both chicken breasts with the mixture. Let it marinade for about 15 minutes. (You can also let it marinade for longer in the fridge.) You can prepare the chicken on the grill or in a skillet on a stove top. Cook on both sides until done. Take off heat and cool a little bit, until you can handle it enough to cut.
  2. In a small sauce bowl, mix together sour cream, finely minced cilantro, lime juice and salt. Set aside.
  3. Mix together 1 Tbsp of sriracha and 1/2 Tbsp of honey. (You can always make more if you like more sauce and more heat.) Set aside.
  4. (To drizzle sauces, I usually add them to separate small zip-lock bags and cut off little tips when I'm ready to drizzle. That way I don't have to wash a million squeeze bottles or use pricey piping bags.)
  5. Slice chicken and add some to each taco shell.
  6. Add some diced avocado, greens, and green onion on top of chicken.
  7. Drizzle with sour cream sauce and honey sriracha on top.
  8. Serve right away.

Monday, January 29, 2018

Honey Garlic Chicken

Honey Garlic Chicken
Link to Recipe



Honey Garlic Chicken Stir Fry

This honey garlic chicken stir fry recipe is chicken and vegetables, cooked to perfection and tossed in a sweet and savory sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 263 kcal
Author Dinner at the Zoo

Ingredients

  • 1 tablespoon + 1 teaspoon vegetable oil divided use
  • 1 cup thinly sliced peeled carrots
  • 2 cups broccoli florets
  • 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
  • 4 cloves garlic minced
  • 1/4 cup low sodium chicken broth or water
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 teaspoons cornstarch
  • salt and pepper to taste

Instructions

  1. Heat 1 teaspoon of oil in a large pan over medium heat. 
  2. Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
  3. Remove the vegetables from the pan; place them on a plate and cover.
  4. Wipe the pan clean with a paper towel and turn the heat to high. 
  5. Add the remaining tablespoon of oil.
  6. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
  7. Add the garlic to the pan and cook for 30 seconds.
  8. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
  9. In a bowl whisk together the chicken broth, honey and soy sauce. 
  10. In a small bowl mix the cornstarch with a tablespoon of cold water.
  11. Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds. 
  12. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
  13. Serve immediately, with rice if desired.
Nutrition Facts
Honey Garlic Chicken Stir Fry
Amount Per Serving
Calories 263 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 65mg 22%
Sodium 990mg 41%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Sugars 17g
Protein 29g 58%
* Percent Daily Values are based on a 2000 calorie diet.

Wednesday, November 22, 2017

Soft Maple Sugar Cookies

This just may be our FAVORITE cookie recipe!

Soft Maple Sugar Cookies 

Sweet Community Rating:Not yet rated!
Prep time :0:15
Bake/Cook time :0:08 to 0:10
Yield :22 cookies
Chef :Jessica Segarra

Description

Maple is one of the most under-appreciated flavors, but not for long! These sweet and soft maple sugar cookies pack a double whammy with maple flavoring in the cookie as well as the icing - making them the perfect Fall dessert.

Ingredients

2 1/3 cups all-purpose flour* 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1/2 cup (1 stick) unsalted butter, softened 
1/3 cup vegetable oil 
1 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1 large egg 
2 teaspoons vanilla extract 
1/2 teaspoon maple extract 
2 cups Dixie Crystals Confectioners Powdered Sugar
2 tablespoons water 
1 teaspoon vanilla extract 
1/2 teaspoon maple extract 
Sprinkles

Directions

  1. Preheat oven to 350°F.  Line a baking sheet with parchment paper, set aside.
  2. In a medium bowl, whisk together flour, baking soda and salt.  Set aside.
  3. In a large bowl, beat butter, vegetable oil and sugar until well combined.   Mix in egg, vanilla extract and maple extract.
  4. Add flour mixture 1 cup at a time, mixing until completely combined.
  5. Roll 2 tablespoons of dough into balls and place on prepared baking sheet, leaving room for spreading. Lightly flatten dough balls with bottom of a cup into a disk shape.
  6. Bake for 8-10 minutes, just until edges are set.  Remove from oven and allow to cool for 15 minutes on baking pan.  Transfer to a cooling rack.
  7. For icing: In a small bowl, whisk together powdered sugar, water, vanilla extract and maple extract until smooth.
  8. Using a spoon, smooth icing onto top of each cookie. Quickly sprinkle with sprinkles if desired and let set for 10 minutes, or until hardened.
  9. Serve immediately or store in an airtight container for up to 5 days.

Tuesday, March 1, 2016

Bakery Style Chocolate Chip Cookies

BAKERY STYLE CHOCOLATE CHIP COOKIES

yield: 12-18 COOKIES
These Bakery Style Chocolate Chip Cookies are gooey, chocolatey, XL, and filled with brown butter!

INGREDIENTS:

  • 2 sticks butter (we’re going to brown it!)
  • 3/4 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon almond extract, optional
  • 1 teaspoon baking soda
  • 3 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cup mini chocolate chips

DIRECTIONS:

  1. Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool. (Here is a visual on how to brown butter.)
  2. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
  3. While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
  4. Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract and almond extract (optional, but it adds great flavor). Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
    Important: Cover bowl with plastic wrap and chill dough for at least 3 hours. I chilled mine overnight. It must be COMPLETELY cold before you bake it for these to turn out properly.
  5. NOTE: to make it easier to scoop, let the dough chill for about 30 minutes so it's not too liquidy, then scoop your dough onto a cookie sheet lined with wax paper. Cover with plastic and chill for several hours or overnight, then place on baking sheets as in step 7 below.)
  6. Preheat oven to 350°. Line cookie sheets with parchment or silpat liners. If your dough has been chilling overnight, you may need to let it sit at room temp for about 20 minutes before you can scoop it. Even then, it’s gonna be an arm workout. It’s worth it!
  7. Scoop out 1/4 cup sized balls and place 6-8 on a sheet. They don’t spread a lot, but they’re BIG cookies.
    Bake for about 11-12 minutes. They will be golden on the outside and still doughy on the inside - perfect! Let cool for 5 minutes, and then remove from pans to cool completely.

NOTES:

Note: several readers have commented that the dough is "dry" when scooping. If you've measured your flour correctly (spoon/leveling, not packing) then the reason for this is because of the chilling. The dough isn't dry so much as crumbly. Spending overnight in the refrigerator makes the dough really hard and hard to scoop. It's an arm workout, but it's worth it. Squish the dough together as much as possible (or let it warm up a little on the counter before scooping) and they'll still turn out fine! The note in step 5 will reduce this issue!
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