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June 2020

easy recipes/ Insta Pot Recipes

Instant Pot Fresh Teriyaki Chicken Bowls

Instant Pot Chicken Fresh Teriyaki Bowls with fresh vegetables and teriyaki sauce are an all-in-one everything into one pot and dinner is ready in 30 minutes!

Instant Pot Teriyaki Chicken Bowls

What is not to love about a meal where you can throw raw ingredients in a pot and have it ready to eat in less than 20 minutes? And did I mention there is just one pot to wash when you’re finished?

Ingredients in chicken teriyaki bowls

These Instant Pot chicken teriyaki bowls are packed with fresh healthy ingredients.

I recommend using boneless skinless chicken breast for this recipe. You will need to cut the raw chicken into bite sized pieces. You don’t want to have to cut around bones and skin. It’s messy and frustrating.

Instant Pot Teriyaki Chicken Bowls

For the rest of the Instant Pot chicken teriyaki dish, including homemade teriyaki sauce, you will need:

Soy sauce, Hoisin sauce, Rice vinegar, Garlic, Ginger (I like to use fresh grated ginger, but you can use use powdered ginger instead), Carrots, Jasmine rice, Broccoli, Red pepper, Green onions, Sesame seeds.

Ingredients substitutions

You can change up the veggies you use in this Instant Pot chicken teriyaki dish each time you make it! Try any of these:

Snap peas
Bok choy
Baby corn
Bell peppers
Asparagus
Edamame
Green beans
Pineapple
Most of your veggies you will just want to cut into small pieces and let steam in the hot dish after it has finished cooking. For this recipe, I only cook the carrots under pressure. Most other veggies will fall apart.

Instant Pot Teriyaki Chicken Bowls

You can use other kinds of rice as well. Just keep in mind that some may take longer to cook. Brown rice always takes longer than white rice. You don’t want hard rice, but you also don’t want overcooked, dry chicken. You’ll need to balance the two factors if you use brown rice.

Storing and reheating

You can store this Instant Pot chicken teriyaki in the refrigerator for five days. This makes it great for meal prep. It’s so fast and simple to make. Then you can divide it into four individual meal prep containers. Since it all cooks in one pot, it’s easy to separate into portions.

To reheat, put it in the microwave for a minute or two. You can add a splash of water to the bowl to ensure that the rice does not dry out.

Instant Pot Teriyaki Chicken Bowls

If you love this homemade teriyaki sauce, you can make the sauce itself and store it in the refrigerator. It will last for about a year. Then you can use it anytime you want an exciting flavor on your meat or veggies!

Freezing Instant Pot chicken teriyaki

One of the best ways to freeze chicken teriyaki is as a dump meal. Put all of the raw ingredients that will be cooked together in the Instant Pot in a freezer bag. This will last for three months in your freezer. When you are ready to use it, thaw it over-night in the refrigerator. Then dump it all in the Instant Pot and cook!

Instant Pot Teriyaki Chicken Bowls

You can also freeze Instant Pot chicken teriyaki after it has been cooked. Make sure you allow it to completely cool before putting it in the freezer. Any condensation in the container will ruin the food.

Instant Pot Teriyaki Chicken Bowls

Instant Pot Fresh Teriyaki Chicken Bowls

Instant Pot Chicken Teriyaki Bowls with fresh vegetables and teriyaki sauce are an all-in-one everything into one pot and dinner is ready in 30 minutes!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Asian, Instan Pot
Servings 4 servings
Calories 391 kcal

Ingredients
  

  • 2 medium-sized chicken breasts diced into 1 inch pieces
  • 1 cup jasmine rice
  • 1 tbsp olive oil
  • 1/4 cup hoisin sauce
  • 1/4 cup low-sodium soy sauce or tamari
  • 4 cloves garlic minced
  • 2 tbsp rice vinegar
  • 1 1/2 cups water
  • 1 red pepper chopped
  • 2 carrots chopped
  • 1 head broccoli cut into small florets
  • 1 tbsp grated fresh ginger
  • 1 tbsp Sesame seeds for garnish
  • 4 green onions sliced

Instructions
 

  • Dump olive oil, chicken, soy sauce, hoisin sauce, rice vinegar, garlic, ginger, carrots, water and rice into Instant Pot in that order leaving rice to float on top of other ingredients. Place lid on and cook for 2 minutes on high pressure.
  • Instant Pot will take about 10 minutes to come to pressure then cooks on high pressure for two minutes. Do a quick pressure release and remove lid when safe to do so. Stir in broccoli, red pepper and green onions, then replace lid and let sit another 5 minutes.
  • Serve among four bowls and top with more green onions if desired and sesame seeds. Enjoy!
Keyword chicken teriyaki, instan pot, rice
cookies recipes/ dessert recipes

Nice Basic Macaron Recipe

This easy French macaron recipe makes a batch of the most dainty, delicate, and delicious cookies that will float right into your mouth and disappear. Mix and match colors and flavors to create treats to best suit the occasion.

Nice Basic Macaron Recipe

These French macarons make a very special treat to give your friends and family. They also look pretty on a plate for guests to indulge in when they come over. They can definitely be finicky but once you learn how to make macarons you’ll be hooked!

Even if your cookies come out of the oven looking totally wrong they’ll still be delicious if not picture perfect.

While macarons are heavily associated with France, they are actually thought to have been brought over from Italy to France by the chef of Catherine de Medici, queen of France in the 16th century.

WHAT IS A FRENCH MACARON?

Nice Basic Macaron Recipe

A macaron is a delicate meringue-based cookie sandwich made primarily from egg whites, almond four, and sugar. The outside is crisp but inside they’re more moist and chewy. They can be filled with a ganache, buttercream or anything desired!

CAN YOU MAKE THEM ON PARCHMENT PAPER?

Nice Basic Macaron Recipe
Parchment paper is actually the best surface to piping macaron shells. You can still use a silicone mat for the macarons, but the silicone is a bit sticky for the batter. Don’t use wax paper or a buttered/greased surface.

WHAT IS THE DIFFERENCE BETWEEN A MACAROON AND A MACARON?

Nice Basic Macaron Recipe
A macaroon is basically a mound of sweetened coconut flakes, egg, and sugar. Delicious but not very light!
A macaron is a light meringue-based cookie with a layer of piped buttercream or ganache in the middle.
The two names are spelled and sound similar but the treats are quite different!

WHAT IS THE CORRECT TEXTURE?

Nice Basic Macaron Recipe
A French macaron should have a delicate light texture. On the outside it’s crisp and airy, on the inside ever so slightly chewy.

DO THEY NEED CREAM OF TARTAR?

Nice Basic Macaron Recipe

Cream of tartar helps to stabilize the egg whites when you whip them up. It’s not necessary but can help you on a humid day.

 

Nice Basic Macaron Recipe

Nice Basic Macaron Recipe

This easy French macaron recipe makes a batch of the most dainty, delicate, and delicious cookies that will float right into your mouth and disappear. Mix and match colors and flavors to create treats to best suit the occasion.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Cuisine American, French
Servings 36 macarons
Calories 63 kcal

Ingredients
  

For the Cookie

  • 140 g almond flour 1 1/2 cups
  • 100 g egg whites room temperature 3 large eggs
  • 130 g powdered sugar 1 cup
  • 90 g granulated sugar just under 1/2 cup
  • 1/4 tsp cream of tartar 800mg
  • 1 tsp vanilla 5mL

For the Buttercream

  • 5 egg yolks
  • 1 cup unsalted butter softened 226g
  • 1 tsp vanilla
  • 1 pinch salt
  • 1/2 cup granulated sugar 100g
  • 3 tbsp water 30mL

Instructions
 

For the Macarons:

  • Sift the confectioners sugar and almond flour into a bowl.
  • Add the room temperature egg whites into a very clean bowl.
  • Using an electric mixer, whisk egg whites. Once they begin to foam add the cream of tartar and then SLOWLY add the granulated sugar.
  • Add the food coloring (if desired) and vanilla then mix in. Continue to beat until stiff peaks form.
  • Begin folding in the 1/3 of the dry ingredients.
  • Be careful to add the remaining dry ingredients and fold gently.
  • The final mixture should look like flowing lava, and be able to fall into a figure eight without breaking. Spoon into a piping bag with a medium round piping tip and you’re ready to start piping.
  • Pipe one inch dollops onto a baking sheet lined with parchment paper (this should be glued down with dabs of batter). Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven.
  • Bake at 300F for 12-15 minutes, rotate tray after 7 minutes. Allow to cool completely before removing from baking sheet.

For the French Buttercream Filling:

  • Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium- high and bring to a boil
  • Put egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
  • Cook the sugar and water syrup until it reaches 240 degrees F. Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
  • Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
  • Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla and salt. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes.) Add food coloring if desired.

For Assembly

  • Pipe your filling onto the back of half the shells. Form a sandwich and repeat. Macarons should be aged in the fridge for 1-3 days for best results. This allows the filling to soften the shells inside.
Keyword macarons

PRO TIPS FOR THIS RECIPE

  • THE MERINGUE!!!! That meringue HAS TO BE STIFF! I had no idea French meringue could be whipped to such a thick marshmallowy consistency but all it takes is a bit of extra whisking. You’ll notice the meringue start to fill the whisk when you’re getting close to the right stage.
  • Age your egg whites! Separate the eggs, place the whites in a clean glass, cover with plastic wrap and let them hang out in the fridge for a few days before using. This will dehydrate them and make them perfect for macarons.
  • Sift, Sift, SIFT! Those larger pieces of almond flour will mar the surface of your macarons. Best practice is to sift then whiz in the food processor and repeat two more times. Discard the larger particles, don’t try to press them through the sieve.
  • The mixing will take some practice, you will fold and fold the batter and then use the spatula to GENTLY press the batter against the bowl. You want to remove some of the bubbles but not to many… Continue this until it reaches a thick “lava” consistency. It should slowly fall off the spatula in ribbons and be able to form a figure eight without breaking.
  • Pipe the macarons perpendicular to the surface. If your tip is pointing a bit in any particular direction when you pipe the macarons might be oblong or malformed.
  • Add your coloring to the meringue after it reaches the soft peak stage.
  • When you are finishing the piping motion stop squeezing the bag and pull up with a circular motion.
  • The macarons will be best after 2-3 days resting in the fridge.
  • If you over-bake the shells and they’re too crisp, brush the bottom with some milk before assembly to soften them up.
cake recipes/ dessert recipes

Perfect Strawberry Shortcake Cupcakes

These strawberry shortcake cupcakes are light, fresh and the perfect summer treat!Yellow cupcakes, whipped cream and fresh strawberries make these strawberry shortcake cupcakes a fun variation of the summertime treat.

Perfect Strawberry Shortcake Cupcakes

Can you believe it’s already strawberry season?!

Every where I go, whether it’s the local farmer’s market or the local grocery store, everyone seems to be bursting at the seams with fresh strawberries.

Fresh strawberries are literally one of my favorite things. Which is why I couldn’t help but pick up a half flat of them this past weekend.

Perfect Strawberry Shortcake Cupcakes

For the past two months, every weekends has been filled with lots of commitments. And while they have been exciting things, like trips to Ohio, graduations and weddings, we are ready for a little down time, although we are still trying to decide what that looks like as a family of three.

What are your favorite relaxing things to do as a family when you have a free weekend? Baking in some form usually finds it way on my list for a relaxing weekend. I have a new cookie recipe I would like to try this weekend.

 

Perfect Strawberry Shortcake Cupcakes

So top of my list for fresh strawberry baking: These strawberry shortcake cupcakes!

Tips for making the perfect cupcakes

Perfect Strawberry Shortcake Cupcakes

  • Caster sugar substitution: Don’t have caster sugar on hand? You can make your own by placing the same amount of granulated sugar in a food processor and pulsing until finely ground.
  • Don’t over mix your egg whites: The consistency of the egg whites can make or break this recipe so be careful not to over mix. The ideal texture is a really soft peak that folds over on itself.
  • Egg white substitution: You can substitute egg whites from a carton for egg whites from eggs. The substitution is approximately 3 tablespoon for every white, so this recipe would require 9 tablespoons of whites from a carton.
  • Folding in the dry ingredients: The best way to fold in your ingredients (without deflating your egg whites) is to pull your spatula down the middle of the batter and then turn it up around the edge of the bowl, the same way you would if you were making macarons.
  • Making the cupcakes ahead: These cupcakes can be made up to 1 day in advance. To store, cover the unfrosted cupcakes and keep at room temperature. Once the cupcakes are topped with whipped cream, they should be served immediately.
Perfect Strawberry Shortcake Cupcakes

Perfect Strawberry Shortcake Cupcakes

These strawberry shortcake cupcakes are light, fresh and the perfect summer treat!Yellow cupcakes, whipped cream and fresh strawberries make these strawberry shortcake cupcakes a fun variation of the summertime treat.
Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 24 cupcakes

Ingredients
  

For the cupcakes

  • 2 cups granulated sugar
  • 1 cup milk room temperature
  • 1 cup butter softened
  • 1 teaspoon vanilla
  • 4 eggs room temperature
  • 2 teaspoons baking powder
  • 2 and 3/4 cups all purpose flour

For the Buttercream

  • 3 and 1/2 cups powdered sugar
  • pinch of salt
  • 1 cup 2 sticks butter, softened
  • 1 teaspoon vanilla
  • 2-4 tablespoons heavy cream or milk

For the Strawberry filling

  • 1 tablespoon granulated sugar
  • 3-4 cups finely diced strawberries

Instructions
 

  • Preheat the oven to 350 F. Line 2 cupcakes pans with 24 cupcake papers. In a stand mixer, cream the butter and sugar on high for 2-3 minutes or until light colored and fluffy. Beat in the eggs one at a time. Beat in the vanilla.
  • In a separate bowl, whisk together the flour and baking powder. Alternately add the dry ingredients to the wet ingredients with the milk in three parts, stirring just until combined and scraping down the sides as necessary.
  • Spoon the batter into the lined cupcakes pan, dividing between all 24. Bake for 20-15 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
  • To make the buttercream, beat the softened butter in a stand mixer for 2-3 minutes until light in color and fluffy. Beat in the powdered sugar, vanilla and enough of the heavy cream or milk to make a spreadable consistency. Beat the frosting on high for 3-4 minutes or until very fluffy.
  • Make the strawberry filling by sprinkling the granulated sugar over the finely diced strawberries. Let sit for 15 minutes until the strawberries release their juices.
  • To assemble the cupcakes, spread a small amount of frosting on the top of each cooled cupcake, like a mini crumb coat. This will keep the strawberry juices from soaking into the cupcake. Then pipe a circle of buttercream around the outside of each cupcake. Fill the center with a tablespoon or two of the strawberry filling. It is best if the cupcakes are filled with strawberries just a few hours or right before eating them.
Keyword cupcakes, strawberry shortcake cupcakes
dessert recipes

How To Make Delicious Panna Cotta

A traditional, easy, and delicious Italian custard. Panna cotta is very easy to make and can be made the day before a dinner party to save time.

How To Make Delicious Panna Cotta

I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator.

Last year I made an ardent case for panna cotta as the perfect dessert: it’s easy, quick, practically foolproof, and accommodating to many dietary adjustments, being naturally gluten-free and adaptable to dairy-free and vegan diets.

Now that I’ve made my case for the merits of this lovely dessert, let’s move on and talk about how luscious it is, how perfectly creamy, in a way that belies its utter simplicity. And let me walk you through making panna cotta, step by step.

What Is Panna Cotta?

How To Make Delicious Panna Cotta

Panna cotta is a very basic pudding that is made of dairy thickened with gelatin. It originated in Italy and its name literally means “cooked cream,” since the earliest versions were made of thick cream, sometimes thickened with fish bones.

You can eat it straight out of a cup, but it’s often unmolded onto a plate and drizzled with sweet sauce and garnished with fruit. A bite of panna cotta is remarkably creamy, melting in the mouth without a trace of grittiness or lumps.

A Good Panna Cotta

This tutorial will teach you how to make the most basic vanilla panna cotta, flavored with vanilla extract and a pinch of salt. You only need a few ingredients (milk, cream, gelatin, flavorings). I often don’t even use milk and cream, but half-and-half (see my note on that below). The goal with panna cotta is to calibrate the amount of gelatin to the dairy and its fat so you achieve a firm set that is still delicate and wobbly.

How To Make Delicious Panna Cotta

Like with any other elemental recipe, you could argue for days over the pieces. You might like your panna cotta a touch sweeter, or with less fat in it. I think that Russ Parsons laid out the basics of what can be adjusted in panna cotta very well here.

What Kind of Gelatin to Use

For this recipe you should use plain, unflavored gelatin, which is usually found in the grocery store aisle with the baking supplies and Jell-O. I use granulated gelatin, which is the most common form of gelatin in the U.S. (as opposed to gelatin sheets).

How To Make Delicious Panna Cotta

What if you don’t eat gelatin? Gelatin is an animal product and not vegetarian. You can substitute agar agar or another vegetarian gelatin substitute. I don’t give precise substitutions because if you’re using a vegetarian gelatin, you may also be switching up the milk and cream for an alternative dairy, and I haven’t tested the permutations of agar agar with soy, coconut, or almond milk, or in all the various combinations. At some point in the near future I’ll bring you a completely vegan panna cotta recipe!

Now, shall we make some pudding? This is a lot of conversation for what ends up being about five minutes at the stove — it’s so easy! Oops, there I go again. Let’s get started!

Serving Panna Cotta: A Few Suggestions

How To Make Delicious Panna Cotta

Panna cotta is such an easy dessert to make, and finishing it off can be very simple too. Here are a few ways I like to serve it.

  • Garnish with fresh fruit.
  • Drizzle with chocolate or caramel sauce.
  • Warm some raspberry or strawberry jam and drizzle over top.
  • Sprinkle chopped nuts or grated chocolate on top.
  • Dollop a spoonful of store-bought lemon curd on the pudding.

 

How To Make Delicious Panna Cotta

A traditional, easy, and delicious Italian custard. Panna cotta is very easy to make and can be made the day before a dinner party to save time.
Prep Time 5 mins
Cook Time 10 mins
Additional 4 hrs
Total Time 4 hrs 15 mins
Course Dessert
Cuisine Italian
Servings 6 servings

Equipment

  • Six 6-ounce ramekins
  • Whisk
  • Paper towels
  • Large bowl
  • 2-quart saucepan
  • Thin knife

Ingredients
  

  • 1 1/2 cups whole milk
  • 1/3 cup sugar
  • 3 teaspoons powdered gelatin
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups light or heavy cream
  • Pinch salt
  • Cooking spray

Instructions
 

  • Lightly grease the ramekins: Spray the ramekins with cooking spray, then use a paper towel to wipe out most of the oil, leaving only a light residue.
  • Bloom the gelatin: Pour the milk into the saucepan and sprinkle the powdered gelatin evenly over top. Let soften for 5 minutes or until the surface of the milk is wrinkled and the gelatin grains look wet and slightly dissolved.
  • Dissolve the gelatin over low heat: Set the saucepan over low heat and warm the milk gently, stirring or whisking frequently. The milk should never boil or simmer; if you see steam, remove the pot from the stove and let it cool down. The milk should get hot, but not so hot that you can't leave your finger in the pot for a few seconds. The gelatin will dissolve quickly as the milk warms; it melts at body temperature so this step should go quickly.
  • Check to make sure the gelatin is dissolved: After about 2 minutes of warming, rub a bit of the milk between your fingers to make sure it's smooth. Or dip a spoon in the milk and check the back for distinct grains of gelatin.
  • Dissolve the sugar: Stir the sugar into the milk and continue warming until it dissolves as well. It shouldn't take more than 5 minutes total to dissolve both the gelatin and sugar. Again, never let the mixture boil.
  • Whisk in the cream and flavorings: Remove the saucepan from the heat. Whisk in the cream, vanilla, and a pinch of salt.
  • Pour into the ramekins and chill: Divide the mixture evenly between the prepared ramekins and put in the refrigerator to chill. If serving straight from the cups, without unmolding, chill for 1 to 2 hours. If you want to unmold the panna cotta, chill for at least 4 hours or overnight.
  • Prepare to unmold: Fill a large bowl partway with warm to hot water. Wipe a dessert plate with a damp paper towel (a damp plate lets you reposition the panna cotta more easily if it doesn't fall in the right spot).
  • Release the panna cotta edge from the cup: Run a thin knife carefully around the sides of a ramekin. Don't slide the knife all the way into the cup; just release the top edge of the pudding from the edge of the cup. Dip the ramekin in the warm water up to its rim, and hold it there for about 3 seconds.
  • Unmold on a plate: Invert the ramekin over the plate and shake gently to help the panna cotta fall out, or press gently on one side to help nudge it out. It should fall out on the plate easily. (If it does not, return to the warm water bath in increments of 2 seconds.) Reposition on the plate if desired. Serve immediately, or refrigerate, lightly covered, for up to 5 days. The gelatin gets stronger as it sits, so this will be a bit rubbery by days 4 or 5, but you can mitigate this by letting the panna cotta sit at room temperature for about half an hour before serving.

Notes

Why I prefer half and half: I usually prefer to use half and half as a base for panna cotta, instead of milk and cream, because the milk and cream in half and half has been homogenized. This means that the panna cotta won't separate into layers of lighter and heavier fat levels, as often happens when using milk and cream. I don't call for it in this tutorial because half and half seems to be a predominantly American product, and we cater to readers from all over the world. But I wanted to note my preference for it.
Milk, cream, and alternative dairies: However, you can use any combination of milk, cream, coconut milk, soy milk, almond milk — really any creamy liquid — to make panna cotta. But the less fat in the panna cotta, the softer it will be. A panna cotta made with all soy milk, for instance, will set very softly. I wouldn't suggest trying to unmold it unless the proportion of gelatin was increased.
Fun with flavors: If you want to play with the flavors, try scraping a vanilla bean into the warmed milk, instead of using extract. Or add lemon or almond extracts, or stir in a handful of chopped chocolate at the very end for a straciatella effect. You can substitute espresso or pureed fruit for some of the milk. Just a few ideas — the possibilities are endless!
Troubleshooting Panna Cotta
The panna cotta is still liquid! Perhaps the gelatin didn't melt all the way, or you accidentally boiled the mixture. (Boiling destroys gelatin's thickening power.) It may also have not set long enough.
Keyword panna cota
appetizer recipe

Baked Spinach Artichoke Wonton Cups

Skip the separate chips and dip and whip up this handheld recipe for hot and fresh Baked Spinach Artichoke Wonton Cups. This crispy, cheesy appetizer is sure to vanish at your next party or potluck and the individual cups make perfect hand-held snacks!

Baked Spinach Artichoke Wonton Cups

I suppose that’s what’s so addicting about this handheld appetizer. It’s a hot, creamy spinach-artichoke dip that needs no dipping. It needs no chip…ping. It needs nothing more than a hand to lift it from plate to mouth. And as my husband and I both proved, this is not a hard task.

Baked Spinach Artichoke Wonton Cups

I’ve actually managed to find a way to take the “work” out of chips and dips. Because these baked wonton cups provide all the required crunch of a chip, while at the same time serving as an edible envelope for a classic hot and creamy dip. It’s a twofer!

Baked Spinach Artichoke Wonton Cups

As a fun bonus, you could 100% use leftover spinach dip to make these tasty appetizer cups! Hellooooo leftover remix!

Baked Spinach Artichoke Wonton Cups

So if efficiency is your name and creamy-crispy snacks are your game, then allow me to introduce you to your new appetizer all-star that packs a whole lot-o-flavor into every bite. Baked Spinach Artichoke Wonton Cups: The laziest snack for the smartest snacker!

 

Baked Spinach Artichoke Wonton Cups

Skip the separate chips and dip and whip up this handheld recipe for hot and fresh Baked Spinach Artichoke Wonton Cups. This crispy, cheesy appetizer is sure to vanish at your next party or potluck and the individual cups make perfect hand-held snacks!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer
Cuisine American
Servings 24 servings
Calories 52 kcal

Ingredients
  

  • 9 oz creamed spinach frozen or freshly made
  • 24 chilled wonton wrappers
  • 2 oz softened cream cheese cut into 6-8 cubes
  • 3-6 oz marinated artichoke hearts* approx. 1/4-1/2 cup chopped
  • 1/2 cup grated mozzarella cheese
  • 1/4-1/2 tsp crushed red pepper flakes
  • 1/2 tsp garlic powder
  • 1/2 cup freshly grated parmesan cheese
  • 1/8 tsp black pepper
  • spray oil avocado, olive, etc…
  • 1/8 tsp salt or to taste

Instructions
 

  • Pre-heat oven to 365 degrees F.
  • Next grab your creamed spinach and warm using package instructions. Drain your artichokes and chop into small pieces. Combine with spinach.
  • Gently place won-ton squares in a mini-muffin tray spritzed with spray oil. For extra crunch you can also lightly spray the won-ton wrappers themselves with a little oil.
  • Bake for 5 minutes to lightly crisp.
  • Combine creamed spinach with your trio of cheeses and season with garlic powder, red pepper flakes, salt, and pepper.
  • Spoon spinach mixture into lightly baked won-ton cups and bake for an additional 5 minutes or until the cheese is melted and the edges of your won-ton cups are toasty and golden brown with a hot, melty spinach dip center.
  • Dive in while they’re hot!

Notes

* For the artichokes, adjust amount based on preference. I like using 1/2 cup so there’s lots of marinated artichoke in every bite of spinach dip. If. you prefer less or a more mild flavor, try 1/4 cup. Alternatively, these can 100% be made without artichoke hearts if you prefer – add a little extra garlic or some sautéed shallots/onion in their place.
No creamed spinach? No problem! Simply thaw/heat a 9 oz package of frozen chopped spinach and combine it with 4 oz softened cream cheese or a bit extra based on your ideal spinach-to-cheese ratio.
Fresh minced garlic may be used in place of garlic powder if needed. Simply sauté it briefly in a little oil/butter to soften and release the fragrant aromatics of the garlic.
Keyword Spinach Artichoke Wonton
soup recipes

Easy Tomato Soup Recipe

This easy and comforting tomato soup is so simple to prepare using staple pantry ingredients. To make it, you just need one can of tomatoes, a handful of pantry staples, and less than half an hour.

Easy Tomato Soup Recipe

Guys, this is some really good Tomato Soup.

It’s sharp and tangy with just enough cream to take the edge off and add a really satisfying richness. It tastes like something whipped up in a charming bistro kitchen, but is so, so easy to make in yours.

Easy Tomato Soup Recipe

You just need one can of tomatoes (crushed, cubed or whole all work fine), a few pantry staples, an immersion or countertop blender, and you’re 25-ish minutes away from some marvelous soup.

I ate this soup as a meal with toasted French bread yesterday and am planning on having it for dinner tonight with a hearty salad.

Easy Tomato Soup Recipe

Pair it with a grilled cheese sandwich for the ultimate classic comfort food combination.

Easy Tomato Soup Recipe Notes

  • I always use an immersion blender for this soup, it purees the tomatoes and onions but still leaves you with a bit of texture, which I like. If you prefer a perfectly smooth tomato soup, use a regular high-powered blender.
  • If you don’t have heavy cream at home, you can use a couple tablespoons of sour cream instead.
  • Diced and whole tomatoes require a slightly longer cooking time, please take note of that in the recipe.
  • Have extra heavy cream? Try one of these heavy cream recipes to use up the leftovers.

Easy Tomato Soup Recipe

This recipe calls for just a handful of simple ingredients that you probably already have on hand (so there’s no reason not to make it!). Enjoy!

Easy Tomato Soup Recipe

Easy Tomato Soup Recipe

This easy and comforting tomato soup is so simple to prepare using staple pantry ingredients. To make it, you just need one can of tomatoes, a handful of pantry staples, and less than half an hour.
Prep Time 5 mins
Cook Time 22 mins
Total Time 27 mins
Course Soup
Cuisine American
Servings 2
Calories 239 kcal

Equipment

  • Immersion blender OR
  • Countertop blender

Ingredients
  

  • 1 14- ounce can tomatoes whole cubed, or crushed
  • 1/2 cup diced onion
  • 1 tablespoon 14g butter
  • Pinch of red pepper flakes optional
  • Salt and pepper
  • 2 cloves garlic minced
  • 3 tablespoons heavy cream
  • 3/4 cup chicken broth or water

Instructions
 

  • In a medium saucepan, melt butter over medium heat. Add onions and cook until softened, 5 to 7 minutes.
  • Add garlic and red pepper and cook for 30 seconds.
  • Add tomatoes. If using whole tomatoes, crush with a spoon and simmer for 10 minutes to soften. If using diced tomatoes, simmer for 5 minutes. If using crushed tomatoes, continue to next step.
  • Add broth. Bring to a simmer, and cook for 15 minutes. Remove from heat.
  • If using an immersion blender, blend soup until mostly smooth. You may need to tilt the pot for the blender to work effectively. If using a countertop blender, cool the soup for 10 minutes before transferring it to the blender and blend until smooth or mostly smooth. If soup is too thick, you can blend in a little more broth or water. Return to saucepan.
  • Stir in cream and salt and pepper to taste. Reheat over medium heat if necessary and enjoy!
Keyword Creamy Tomato Soup, Tomato Soup
breakfast recipes/ dinner recipes/ easy recipes/ pasta recipes

Tasty Gnocchi Parmesan Garlic Sauce

This Gnocchi Parmesan Garlic Sauce is one of my all-time favorite easy gnocchi recipes. Easy skillet gnocchi in garlicky, cheesy and creamy sauce. This recipe takes only 15 mins to make and perfect for weeknight dinner!

Gnocchi Parmesan Garlic Sauce

GNOCCHI PARMESAN GARLIC SAUCE

It was one of those nights. I got home from work late. I hadn’t been to the butcher so we didn’t have any meat. I was at a loss for dinner.

Gnocchi Parmesan Garlic Sauce

The natives were getting restless. I found myself standing in front of the pantry staring blankly into the abyss. Nothing in there inspired me. Maybe there was something in the fridge.

WHAT IS GNOCCHI?

Gnocchi Parmesan Garlic Sauce

Gnocchi is an Italian version of soft-dough dumplings made from potatoes, wheat flour or semolina. They are considered pasta, small and usually rolled over the tines of a dinner fork for the iconic shape. Gnocchi is mostly served with a sauce or pesto, such as garlic pesto.

I found a package of pre-made gnocchi. Hmmm…that had possibilities. I found some leftover heavy cream and the last bit of broccoli in the produce drawer. OK. I can see this coming together. Ohh! A hunk of parmesan cheese. I think I’ve got something here.

Gnocchi Parmesan Garlic Sauce

 

This was a perfect mid-week, meatless meal. And, the whole thing came together in just 15 minutes. You can’t beat that after a long day at work.

I’ll bet this sauce would be great over ravioli too. I’ll have to try that next time. Actually, it would probably be great over any kind of pasta. And, you could even add chicken or shrimp if you wanted to add some protein.

Gnocchi Parmesan Garlic Sauce

The doughy little potato dumplings are coated in a savory and creamy garlic Parmesan sauce, infused with the aroma of sage. The gnocchi has a wonderfully soft and tender center, it’s delightful to the taste bud.

Tasty Gnocchi Parmesan Garlic Sauce

This Gnocchi Parmesan Garlic Sauce is one of my all-time favorite easy gnocchi recipe. Easy skillet gnocchi in garlicky, cheesy and creamy sauce. This recipe takes only 15 mins to make and perfect for weeknight dinner!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine American, Italian
Servings 4
Calories 489 kcal

Ingredients
  

  • 1 pound gnocchi - cooked according to package directions
  • 2 tablespoons flour
  • 1 tablespoon butter
  • 8 oz heavy cream - whole milk works too
  • 1/2 cup grated Parmesan cheese
  • 2 cups broccoli florets - steamed
  • 2 cloves garlic - minced

Instructions
 

  • Prepare gnocchi according to package directions.
  • Steam the broccoli in the same pot as the gnocchi, while it's cooking.
  • Meanwhile, melt butter in a large saute pan over medium-low heat.
  • Add garlic and saute for one minute, or until fragrant.
  • Stir in flour for one minute.
  • Add cream and whisk until combined.
  • Let the sauce thicken over medium-low heat, whisking periodically for about 5-10 minutes.
  • Once sauce is thickened, add Parmesan cheese and stir until combined.
  • Add the cooked gnocchi and broccoli and stir until combined.
  • Top with extra grated Parmesan.
Keyword broccoli, easy recipe, gnocchi, gnocchi parmesan garlic sauce
dinner recipes

Amazing Honey Sriracha Salmon

Sweet and Spicy Honey Sriracha Salmon. Moist, juicy, and so yummy. Serve with rice and veggies to make it a meal!

Amazing Honey Sriracha Salmon

I absolutely love salmon. Baked, pan-fried, steamed or grilled. It is amazing any way you prepare it. This is one of my favorite ways to prepare salmon. Marinated in a sweet and spicy honey sriracha sauce and cook to perfection. It’s the perfect combination of sweet and spicy and is a super easy way to prepare salmon.

One of our favorite party tricks? Baking a big piece of salmon and letting our guests serve themselves. That’s why we’ve got baked garlic-butter salmon on heavy rotation. This honey-Sriracha variety does particularly well after a couple minutes under the broiler. Keep a close eye on it, and pull it as soon as the top layer of sauce begins to caramelize to avoid burning or overcooking the fish.

You can either bake of pan fry the salmon (I’ve included instructions for both!)

Amazing Honey Sriracha Salmon

The sauce is just spicy enough with added sweetness from the honey. If you want it a bit spicier go ahead and add some more Sriracha or red pepper flakes. You can cool it down by adding more honey or soy sauce.

I like to double the sauce. I use half for the marinade and reserve the other half for brushing on top after the salmon has finished baking. It’s also amazing to pour the extra sauce over rice.

For the pan fry method:

Amazing Honey Sriracha Salmon
Add olive oil to a large skillet. When the pan is hot add in salmon skin side down. Cook for about 4-5 minutes on each side. The salmon should start to turn opaque. Take off of the heat. When the salmon is cool enough to handle peel off the skin. Serve immediately with a sprinkle of green onions and sesame seeds for garnish.

For the oven method:

Preheat oven to 425 degrees. Spray a baking pan with cooking spray or layer with parchment paper. Place in the oven and cook for about 15 minutes or until the salmon is cooked through. Make sure not to overcook the salmon. When the salmon is cool enough to handle peel off the skin. Serve immediately with a sprinkle of green onions and sesame seeds for garnish.

Amazing Honey Sriracha Salmon

What to serve with this Honey Sriracha Salmon

  • White or brown rice. For a low carb option try cauliflower rice.
  • Steamed vegetables
  • Chow mein noodles
  • Lo mein
  • Vegetable Fried Rice

Amazing Honey Sriracha Salmon

Sweet and Spicy Honey Sriracha Salmon. Moist, juicy, and so yummy. Serve with rice and veggies to make it a meal!
Prep Time 1 hr 10 mins
Cook Time 15 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine American
Servings 4
Calories 297 kcal

Ingredients
  

  • 4 salmon filets skin on
  • 3 tablespoons low sodium soy sauce
  • 1 garlic clove minced
  • 2 tablespoons sriracha
  • 2 tablespoons honey
  • 1/2 tablespoon olive oil for pan fry method
  • 3 tablespoons water

Instructions
 

  • In a large ziplock bag add garlic, soy sauce, honey, sriracha and water. Close and shake to combine.
  • Add in the salmon and place in the refrigerator. Let sit for an hour.
  • Take salmon out of the marinade and discard the marinade.
  • Cook salmon following either the oven method or pan fried method below.

Oven Method

  • Preheat oven to 425 degrees.
  • Spray a baking pan with cooking spray or layer with parchment paper.
  • Place salmon on the prepared pan.
  • Place in the oven and cook for about 15 minutes or until the salmon is cooked through. Make sure not to overcook the salmon.
  • When the salmon is cool enough to handle peel off the skin.
  • Serve immediately with a sprinkle of green onions and sesame seeds for garnish.

Pan Fry Method

  • Add olive oil to a large skillet.
  • When the pan is hot add in salmon skin side down. Cook for about 4-5 minutes on each side. The salmon should start to turn opaque.
  • Take off of the heat. When the salmon is cool enough to handle peel off the skin.
  • Serve immediately with a sprinkle of green onions and sesame seeds for garnish.
Keyword easy weeknight dinner, Honey Sriracha Salmon, salmon, sweet and spicy
breakfast recipes/ dinner recipes/ easy recipes

Easy Roasted Fingerling Potatoes

Made with oregano, veggie broth, garlic, and lemon juice, these Roasted Fingerling Potatoes are bursting with flavor! They are the perfect side dish!

Easy Roasted Fingerling Potatoes

These Easy Roasted Fingerling Potatoes are tossed with olive oil and seasonings and roasted until golden and crispy. Roasted Potatoes are a delicious side dish for so many main entrees including beef, pork, and chicken. Ready in under 30 minutes, you’ll find yourself making these over and over again.

I don’t know about you but I am always looking for super simple side dishes that are versatile and can be served alongside a variety of different main dishes.

Easy Roasted Fingerling Potatoes

Meet Easy Roasted Fingerling Potatoes – a super simple side dish that lends itself well to so many entree options. You’ve seen these cute little fingerling potatoes in the grocery store, haven’t you? For the longest time I’d look at them, wanting to put them in my cart, but I didn’t have any particular recipe in mind to use them for.

One of my favorite ways to prepare any kind of potato is to roast them, so it seemed like an obvious choice to roast these fingerling potatoes.

Easy Roasted Fingerling Potatoes

The recipe for these Roasted Fingerling Potatoes is simple — slice them in half length-wise, toss them with olive oil and a few seasonings and roast until tender, about 25 minutes. You can change up the seasonings however you’d like — I love using salt, pepper, garlic powder and smoky paprika. Feel free to use whatever you have on hand and keep it as simple or as complex as you’d like. They’d also be very delicious seasoned simply with salt and pepper. Make sure to flip the potatoes halfway through roasting so that they cook evenly.

Easy Roasted Fingerling Potatoes

Easy Roasted Fingerling Potatoes work so well with beef, chicken, pork, and just about any other main dish you can think of. Miles, my 3 year old, loves kielbasa sausage, so I made these potatoes to serve alongside sausage and another of his favorites, corn on the cob. It was a super simple dinner that was ready in about 30 minutes with very little hands-on work. Serve with ketchup and enjoy!

Tips for cooking with fingerling potatoes

Easy Roasted Fingerling Potatoes

  • Do not peel! Fingerling potatoes have thin skins that are easy to eat.
  • Potatoes cook faster when cutting in half, and have more surface area for a crunchy texture.
  • Add in seasonings like salt, pepper, garlic, onion powder, paprika, or cumin for flavor.
  • Use fresh herbs like thyme and rosemary to infuse delicate aromas into the potatoes while cooking.

Easy Roasted Fingerling Potatoes

Made with oregano, veggie broth, garlic, and lemon juice, these Roasted Fingerling Potatoes are bursting with flavor! They are the perfect side dish!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine American

Ingredients
  

  • 1.5 pounds pounds fingerling potatoes
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika regular paprika is fine too
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper

Instructions
 

  • Pre-heat oven to 425 degrees F.
  • Wash fingerling potatoes.
  • Cut potatoes in half length-wise.
  • Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika.
  • Place on a rimmed baking sheet and bake for 20-25 minutes, until tender, making sure to flip the potatoes halfway through baking.

 

asian recipes/ chicken recipes/ dinner recipes

Baked Teriyaki Chicken

This recipe makes the BEST Ever Baked Teriyaki Chicken! Juicy and tender chicken breasts cooked in the most incredible, super easy homemade teriyaki sauce with simple ingredients. So simple and tasty – the whole family will love this baked teriyaki chicken

Baked Teriyaki Chicken

This is it. My FAVORITE teriyaki chicken recipe. I am so pumped to be sharing this recipe with you today! If you have been searching for the perfect teriyaki chicken recipe you can whip up at home in just a few minutes and with no strange ingredients, stop looking friends, this is IT.

HOW DO YOU MAKE CHICKEN TERIYAKI SAUCE?

Baked Teriyaki Chicken

To make super simple, and totally delicious teriyaki sauce, combine soy sauce, water, garlic, ground ginger, rice vinegar, and crushed red pepper flakes in a sauce pan. Bring mixture to a boil, then add a corn starch slurry (corn starch dissolved into water or soy sauce) to thicken the sauce. Stir for just 1-2 minutes until thickened, then remove from heat and stir in sesame seeds. That’s it! Perfect teriyaki sauce you can use immediately, or store in a jar in the fridge for up to 3-4 weeks. You can also use this sauce as a marinade for teriyaki chicken, shrimp, steak, or veggies.

HOW DO YOU MAKE CHICKEN TERIYAKI?

Baked Teriyaki Chicken

To make the best chicken teriyaki, first make the sauce by combining the sauce ingredients over medium high heat, bring to a boil then add a corn starch slurry to thicken the sauce, and remove from heat. Place chicken in a large baking dish or rimmed baking pan. Pour half of the teriyaki sauce over the chicken, then bake at 400 degrees for about 20-25 minutes until cooked through. Drain the pan of excess liquid, then pour remaining teriyaki sauce over the chicken and serve.

WHAT IS A GOOD SIDE FOR TERIYAKI CHICKEN?

Homemade teriyaki chicken goes great with steamed white rice, or chicken fried rice. The rice soaks up some of the extra teriyaki sauce and makes a perfect companion to the chicken. More side dishes for teriyaki chicken include roasted Asian vegetables, lettuce wraps, hot and sour soup, or cream cheese wontons.

Baked Teriyaki Chicken

This is seriously the BEST baked teriyaki chicken ever! The chicken is tender, juicy, and full of flavor because it is baked in a thick teriyaki sauce to lock in moisture so the chicken doesn’t dry out. The teriyaki sauce is so easy to make and has the most amazing flavor – perfectly sweet, savory, and just a tiny bit spicy. I could eat this sauce every single day, it’s so much better than any store-bought sauce teriyaki sauce!

Baked Teriyaki Chicken

You are going to love this family favorite easy Japanese teriyaki chicken recipe. It’s so simple, and so tasty you’ll put it on your regular menu rotation for sure!

Baked Teriyaki Chicken

Baked Teriyaki Chicken

This recipe makes the BEST Ever Baked Teriyaki Chicken! Juicy and tender chicken breasts cooked in the most incredible, super easy homemade teriyaki sauce with simple ingredients. So simple and tasty – the whole family will love this baked teriyaki chicken.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Japanese
Servings 4 people

Ingredients
  

  • 4 boneless skinless chicken breasts pounded to even thickness less than 1 inch
  • 1/2 cup water
  • 1 1/3 cup low sodium soy sauce divided
  • 1 cup sugar
  • 1/2 cup rice vinegar
  • 2 teaspoons minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sesame seeds
  • 3 tablespoons corn starch
  • chopped green onions and steamed rice for serving

Instructions
 

  • Preheat oven to 400 degrees and grease a large baking dish or rimmed baking sheet. Arrange chicken in a single layer in the baking dish.
  • In a medium sauce pan over high heat combine 1 cup soy sauce, water, rice vinegar, ginger, sugar, crushed red pepper flakes, and garlic and stir to combine. Bring to a boil.
  • Once sauce is boiling, whisk together remaining 1/3 cup soy sauce and corn starch until dissolved and stir mixture into boiling sauce. Stir 1-2 minutes until sauce is thickened.
  • Remove from heat, stir in sesame seeds, and pour half of the sauce over the chicken in the baking dish. Reserve the remaining sauce for later. Use a fork or tongs to turn chicken over a couple of times to coat in the sauce.
  • Cover the baking dish with foil and bake for about 20-25 minutes until chicken is completely cooked through. Drain excess liquid from the baking dish and pour remaining sauce over chicken. Garnish with chopped green onions and additional sesame seeds and serve over rice as desired.
Keyword Baked Teriyaki Chicken, chicken teriyaki, teriyaki, teriyaki chicken, teriyaki sauce