good recipes: culinary culinar

Showing posts with label culinary culinar. Show all posts

Sunday, April 21, 2019

best Amazing Vegan Mac and Cheese

8 ounces whole-grain macaroni elbows
1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*
1 ½ tablespoons avocado oil or extra-virgin olive oil
1 small yellow onion, chopped (about 1 ½ cups)
1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic
3 cloves garlic, pressed or minced
½ teaspoon dry mustard powder
½ teaspoon fine sea salt, more to taste
Small pinch of Frontier Co-op red pepper flakes
½ teaspoon garlic powder
½ teaspoon onion pwder
⅔ cup raw cashews
1 cup water, more as necessary
¼ cup Frontier Co-op nutritional yeast
2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste

How to Make It

Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.

Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.

Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.

Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.

Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.

Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.

Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.

BEST creamy-strawberry-chia-smoothie

1 cup frozen strawberries
1 medium banana
1/2 cup plain nonfat Greek yogurt
1 cup almond milk, unsweetened
1/2 teaspoon vanilla extract
1 tablespoon chia seeds

How to Make It

Place all ingredients in a blender or Magic Bullet and blend until smooth! Let sit for a few minutes so that the chia seeds can do their magic (expand and get slimy). Enjoy!

Wednesday, September 26, 2018

gingerbread-cake-with-cinnamon-molasses-frosting

1 1/2 cup all purpose flour
1 tsp baking soda
1 Tbs ground ginger
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 cup butter cold and cut into small pieces
1/2 cup molasses
1/2 cup corn syrup
1/2 cup packed brown sugar
9 oz milk yes, 9 oz
1 egg

For the Frosting

4 oz cream cheese
1/4 cup butter softened
1/2 tsp vanilla
1 1/2 cup powdered sugar
3 tsp molasses
1/4 tsp cinnamon

How to Make It

Preheat oven to 350° and butter a 9 x 5 baking pan. Line with parchment paper after buttering.

In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin pie spice together. Set aside.

In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.

With another small saucepan, heat molasses and corn syrup until lukewarm as well.

While both pans are cooling down a bit, cut cold butter into small pieces, add to flour mixture, and use pasty blender until mixture is fine crumbles.

Once both pans have cooled to luke warm, add milk mixture to flour mixture, stir until blended then add molasses mixture. Stir.

Add egg and whisk until well Incorporated.

Pour into prepared baking dish and bake for 45 minutes or until toothpick comes out clean.

Let cool completely in baking pan.

Once cooled, remove from pan and wrap in foil for one day so the top will get sticky.

Store in an airtight container.

For the Frosting

In a medium mixing bowl, beat cream cheese and butter together until creamy.

Add vanilla and cinnamon, mix well.

Slowly add powdered sugar and beat until creamy.

Mix molasses into mixture and blend well.

Refrigerate frosting until chilled then frost cake once cake has sat overnight.

Tuesday, September 25, 2018

strawberry-cheesecake-chimichangas

For chimichangas:

6 (8-inch) soft flour tortillas
8 oz cream cheese ( room temperature)
2 Tablespoon sour cream
1 Tablespoon sugar
1 teaspoon vanilla extract
3/4 cups sliced strawberries
Vegetable oil-for frying

For coating:

1 Tablespoon cinnamon
1/3 cup sugar
For serving:
1 cup sliced strawberries

How to Make It

Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .

Fold in 3/4 cup of sliced fresh strawberries.

Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .

Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.

Line a large plate with paper towels.

In about 5 inch deep saucepan place about 2 -2 1/2 inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.

Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)

Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.

Tuesday, February 20, 2018

sweet-sticky-chicken-wings

1/2 cup soy sauce
1/2 cup honey
1/2 cup apricot jam
2 tbsp oil
1 tsp vinegar
2 garlic cloves, chopped
1/2 teaspoon ground ginger
4 lbs. chicken wings & drumettes
In a medium saucepan, whisk together soy sauce, honey, jam, oil, vinegar, garlic, and ginger. Bring the mixture to a boil, then lower heat and let gently simmer for 10 mins, stirring frequently.

How to Make It

Preheat oven to 375 degrees F.

Place chicken wings, split, into a 9- by 13-inch baking dish. Pour the soy sauce mixture over the chicken wings and toss gently until all of the wings are coated.

Bake until the chicken is cooked through and the skin on the wings begins to darken, turning the wings occasionally, about 1 hour. Serve.

texas-pecan-cobbler

8 eggs
2 cups local honey
1/2 cup flour
1/4 cup Texas Pecan Oil
1/2 teaspoon salt
1 pound brown sugar
1 (9-inch) unbaked pie crust
1 pound pecan pieces

How to Make It

1. Preheat oven to 350 degrees

2. In a large bowl, beat eggs well. Add honey; mix. In a separate bowl, combine flour and pecan oil. Add flour mixture to eggs. Stir in salt and brown sugar and beat by hand until well-mixed.

3. Place crust in the bottom of a large, deep casserole or pie plate . Sprinkle the pecans evenly over the crust. Pour the filling mixture on top, being careful that the pecans stay evenly distributed.

4. Bake for about 1 hour and 10 minutes (check after 50 minutes) or until a knife inserted in the center comes out clean. Serve warm or cold; top with vanilla ice cream if desired.

Sausage biscuit casserole

2 cans of biscuits
1 lb pork sausage
7 lg eggs
1 cup of cheese (your choice )
(as needed) salt and pepper

How to Make It

Pour egg mixture over biscuits and gentle combine until all biscuits are covered with egg mixture. Set aside for 20-30 minutes.

Cook sausage and crumble. While cooking sausage set oven to 400°

Mix sausage and cheese in biscuits mixture. Bake in 400° oven for 22 minutes.

meat-loaf-cupcakes-with-mashed-potatoes

1 pound extra lean ground beef
1/2 pound bulk sweet Italian sausage
1 cup Italian-seasoned breadcrumbs
1 cup shredded carrots
1 cup tomato pasta sauce
1/2 cup water
2 Eggs
1/2 cup finely chopped onion
1 teaspoon finely chopped fresh garlic
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
6 (3/4-ounce) slices deli cheddar cheese

Potato Topping:

1 1/4 cups water
6 (3/4-ounce) slices deli cheddar cheese, cut into quarters
2 cups mashed potatoes whipped with butter and milk
1/2 teaspoon salt and pepper to taste

How to Make It

1. Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.

2. Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.

3. Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.

4. Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired.

garlic-shrimp-pasta

1 lb medium shrimp, deveined and tails removed
1 lb spaghetti noodles (more or less, depending on family size)
6 -8 garlic cloves, according to personal taste, minced
1/4 cup butter
olive oil (3 drizzles)
italian seasoning
fresh ground pepper
red pepper flakes
salt
herbs (according to taste)

How to Make It

1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.

2 While pasta is boiling, wash shrimp.

3 Melt butter over medium heat. Add shrimp.

4 Let cook till a little pink and starting to curl. Then add garlic.

5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.

6 Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.

7 Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

garlic-shrimp-pasta

1 lb medium shrimp, deveined and tails removed
1 lb spaghetti noodles (more or less, depending on family size)
6 -8 garlic cloves, according to personal taste, minced
1/4 cup butter
olive oil (3 drizzles)
italian seasoning
fresh ground pepper
red pepper flakes
salt
herbs (according to taste)

How to Make It

1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.

2 While pasta is boiling, wash shrimp.

3 Melt butter over medium heat. Add shrimp.

4 Let cook till a little pink and starting to curl. Then add garlic.

5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.

7 Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

easy-baked-meatballs

1 lb lean ground beef
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh basil

How to Make It

Mix all ingredients with hands.

Form into golfball sized meatballs.

Bake at 350 degrees for 30 minutes.

Monday, February 19, 2018

BAKED GARLIC PARMESAN POTATO WEDGES

3-4 large russet potatoes, sliced into wedges
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
½ cup shredded parmesan cheese
optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

How to Make It

Preheat oven to 375. Lightly grease a large baking sheet and set aside.

Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.

Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

pork-chop-supreme

4 boneless Pork chops
4 thinly sliced medium potatoes
1 envelope Lipton onion soup mix
1 can cream of mushroom
1/4 cup milk
Salt and pepper to taste

How to Make It

Brown pork chops in 1/4 cup oil then drain. Slice potatoes into a medium casserole dish in even layer. Place pork chops over potatoes, combine onion soup mix and cream of mushroom and milk, pour over top of pork chops. Bake at 350 for 1 hour.

Crock Pot Chicken and Stuffing

1(10.5) ounce can of cream of chicken soup (or use cream of mushroom soup, it’s less salty)
8 oz. sour cream
1 (6 oz.) box stuffing mix* (Stove Top & Pepperidge Farm are a few of my favs)
¾ cup water
1 (16 oz.) bag frozen green beans
3-4 large chicken breasts, salted and peppered if desired.

How to Make It

Place the chicken on the bottom of the crock pot.

Mix together the soup, sour cream, stuffing, half of the water, and place over the chicken.

Place the string beans either on one side of the crock pot or over the stuffing. You'll want to mix the stuffing periodically if possible- I don't mind mixing the string beans in with the stuffing but if you'd prefer that they remain separate, place the string beans more to the side.

Add the remaining water during the cooking process as needed. I always use all of the water but crock pots cook slightly differently, so adding as needed is safer. If you're leaving for the day, add the remaining water when you return if you feel you need it.

Cook on high for 4 hours, or on low for 6-7

*No need to cook the stuffing mix prior to adding to crock pot

Notes

I like to try to mix the stuffing periodically if I can, just to keep it blended and to mix the moisture around. If the stuffing seems too moist for your liking, leave the lid off the crock pot for the last 30-40 minutes of cooking, or until your desired consistency is achieved.

I love adding diced sausage, onions, and celery to my stuffing- even dried cranberries are delicious! You can also add onion tops toward the end of the cooking process- (YUM.)

This meal is delicious with some whipped potatoes prepared on the stovetop!

broccoli-chicken

broccoli chicken
1/2 bag Tyson frozen boneless, skinless chicken thigh strips, thawed (2.7 pound bag)
2 bunches broccoli, separated into florets (I think my store separates whole heads)

sauce

2 tablespoons sesame oil
1/2 teaspoon ginger powder
1 tablespoon minced garlic
5 tablespoons soy sauce
3 tablespoons rice vinegar

How to Make It

Heat 2 tablespoons sesame oil in pan over medium heat. Add chicken and cook until cooked through. Add broccoli and sauce. Stir fry until broccoli is bright green. Serve with rice. We like Trader Joe's frozen vegetable fried rice if we need something quick

pecan-tarts

1- 3oz. pkg. cream cheese, softened
1 stick of margarine or butter, softened
1 C. flour
Dash of salt
Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 3/4? muffin tins (press dough in bottom and sides with fingers, do not leave any holes).

Filling:

2 eggs, beaten
1 C. brown sugar
2 T. margarine or butter, melted
1 tsp. vanilla
Dash of salt
1 C. pecans, chopped

How to Make It

Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack. Makes 24. “Nutty” rich–a real favorite.

breakfast-grilled-cheese

2 eggs
2 tablespoons milk
Salt and pepper (to taste)
3 teaspoons butter (divided)
4 slices whole wheat bread
4 slices Colby-jack cheese
4 slices crispy cooked bacon

How to Make It

In a medium bowl beat eggs, milk, salt and pepper until blended. Heat 1 teaspoon of butter in a large non-stick skillet over medium heat. Pour in the egg mixture. As the eggs begin to set, gently pull them across the pan with a spatula, forming large curds. Continue cooking while pulling and folding the eggs until thickened no and visible liquid egg remains. Remove from the pan, set aside. Clean out the skillet.

Heat the skillet to medium heat. Spread the remaining 2 teaspoons of butter evenly on one side of each slice of bread. Place 2 slices in the skillet butter side down. Top each with 1 slice of cheese, scrambled eggs, bacon, and an additional slice of cheese. Cover with the remaining bread slices, butter side up.

Cook sandwiches over medium heat, until browned on the bottom. Once they are browned on the bottom flip them over and cook until browned on the other side and the cheese has melted.

world's best lasagna

Note: I made it simpler and lower in fat.
2 pounds hot chicken Italian sausage (see image below)
1/2 cup onion, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 (15 ounce) can tomato sauce
2 tablespoons sugar (I used 1 Tbsp sugar substitute)
1 1/2 teaspoons dried basil
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
10 no-bake whole wheat lasagna noodles (see image below)
16 ounces ricotta cheese (I used fat free)
1 egg
1/2 teaspoon salt
handfuls of shredded mozzarella cheese
3/4 cup grated Parmesan cheese

How to Make It

In a Dutch oven, cook sausage, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, paste, sauce and water. Season with sugar, basil, Italian seasoning, salt, pepper and half the parsley. Simmer, covered for 1 1/2 hours.

Combine ricotta cheese with egg, remaining parsley and 1/2 teaspoon salt.

Preheat oven to 375 degrees.

To assemble, spread 1 1/2-2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 5 noodles over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a couple handfuls of mozzarella cheese. Spoon 1 1/2-2 cups meat sauce over mozzarella and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Cover with foil. To prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.

Bake in a preheated oven for 25 minutes. Remove the foil and bake an additional 25 minutes. Cool for 15 minutes before serving.

red-velvet-better-than-sex-cake

1 box Red Velvet Cake mix
1 can Diet Pepsi (or diet coke)
2 pkg. Sugar-Free Fat Free Cheesecake pudding
4 cups milk
1 tub Cool-Whip (I used Sugar-Free), thawed
10 oreos or 2-3 packs of Oreo 100 Calorie Packs (I used double stuff, cuz that’s how I roll baby!)

How to Make It

Preheat oven to 350 degrees. Prepare your baking dish using cooking spray made for baking.

Combine red velvet cake and diet pepsi using a mixer.

Cook the cake per the box instructions, testing it with a cake tester upon removing it from the oven. Remove the cake to a wire cooling rack for a few minutes.

In a separate bowl, mix the pudding and milk with a whisk. Mix until it begins to thicken, but do not allow it to completely set.

After removing the cake from the oven, find a wooden spoon to use to create holes in the cake.

Pour the pudding mixture over the cake and fill in all the holes. Put the cake in the refrigerator to cool completely and for the pudding to set. Allow it to cool at least 2 hours.

Shortly before you are ready to serve the cake, remove it from the fridge and add the cool whip on top of the pudding mixture.

Place the oreos into a plastic bag and crush the cookies. Sprinkle on top of the cake.

Cover and return to the fridge until you are ready to serve the cake. Enjoy!

chicken-breast-stuffed-with-pepper-jack

1 lb Boneless, skinless chicken breasts
4 oz Pepper-jack Cheese, shredded (you can use up to 6 oz
1 cup Frozen Spinach, thawed and well-drained
Sea Salt, to taste
Freshly Ground Black Pepper, to taste
2 Tbsp Cajun Seasoning
1 Tbsp Italian-style Dry Breadcrumbs
Lots of Toothpicks
2 Tbsp Olive Oil

How to Make It

Preheat oven to 350 degrees.

Pound to flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper-jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl; set aside.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill, and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used so you can remove that same number!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions.

Helpful Tips:

If you have little ones eating this or your spice tolerance is fairly low, halve the amount of Cajun seasoning and double the breadcrumbs.