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Roasted Radishes Are The Vegetable That’s Missing From Your Life

Forget simply eating them raw — cooking them is the way to go.

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Chicken With Bacon Mustard Sauce

Ingredients

  • 1/3 cup Dijon mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 strips bacon uncooked chopped
  • 1 cup onion chopped
  • 1 tablespoon olive oil
  • 2 lb chicken breasts boneless skinless
  • 1 1/2 cups chicken broth

Instructions

  1. Combine Dijon mustard paprika salt and pepper in a small bowl to make a paste. Spread the paste evenly on both sides of chicken breasts. Set aside.
  2. In a large skillet cook chopped bacon on medium-high heat just until it starts to brown. Remove to a plate leaving bacon fat in a skillet. To the same skillet add chopped onion and cook in bacon fat until softened. Remove to the same plate with bacon.
  3. Add 1 tablespoon olive oil to the same now empty hot skillet. Cook chicken breast (with mustard paste on it) on medium heat about 1.5 minutes on each side. The chicken will not be done as you will continue cooking it in the next step. Remove chicken to a plate.
  4. To the same skillet add 1 and 1/2 cups chicken broth bring to boil scraping the bottom of the pan. Add back bacon and onions mix well. Add back the chicken breast reduce the heat to low-medium and cook for about 15-20 minutes turning chicken once until chicken breast is fully cooked and no longer pink in the center.

Base Recipe adapted from site

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The Best Coconut Cream Pie Bars

IngredientsCrust Ingredients:

  • 1 cup (2 sticks) butter
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • Coconut Cream Filling Ingredients:
  • 3 cups half-and-half
  • 3 cups coconut milk
  • 4 eggs
  • 1 1/2 cups white sugar
  • 2/3 cup cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cup flaked coconut
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract

Whipped Cream Topping Ingredients:

  • 2 cups heavy whipping cream
  • 1 tablespoon cold water (for stabilizing)
  • 1 teaspoon gelatin (for stabilizing)
  • 3-4 tablespoons powdered sugar
  • 1 cup coconut for toasting

Instructions

  1. Make shortbread crust: Preheat your oven to 350°F. Prepare a 9 x 13 in. baking dish with a foil sling (I use one long sheet across the length of my dish and two overlapping short sheets across the width of my dish — just arrange it so that it has some overlap and overhang to help you pull the bars out after they’re finished). Cut the butter into the flour and powdered sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack.
  2. Toast coconut for the topping: Spread about 1 cup of the coconut flakes out on a baking sheet and bake in the oven along with your shortbread crust for 3-6 minutes stirring every minute or so until the coconut is golden brown. Spread it out on a plate to cool completely.
  3. Make coconut cream filling: Combine the half-and-half coconut milk eggs sugar cornstarch and salt in a large saucepan and bring it to a boil over medium-low heat whisking constantly until it’s thick and bubbling (this can take anywhere from 15-30 minutes. Just do it. It’s worth it.) Add coconut and vanilla extracts and the 1 1/2 cups of untoasted coconut and stir. Pour this filling over your cooled crust letting it cool for a bit on the counter before sticking the whole thing in the fridge to chill until firm about 2 to 4 hours.
  4. Make whipped cream topping: Put 1 tablespoon cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it soften for 2 minutes before microwaving it for 30 seconds and whisking to dissolve the gelatin. Using a chilled bowl and beater whisk the 2 cups of heavy cream and powdered sugar together until the cream forms stiff peaks stopping to add gelatin mixture about halfway through. Dollop the cream over your bars and gently spread it around. Sprinkle on toasted coconut. Chill until ready to serve to let the whipped cream set up. Use the sling to pull the bars out of the dish slice with a sharp knife and enjoy!

This article and recipe adapted from this site

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Homemade Salted Caramel Eggnog Is Life Changing

Boozy sweet and creamy. It s basically perfect.

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The Best Potato Soup

Ingredients

  • 1 large onion diced
  • 1/2 cup thinly sliced carrots
  • 1 lb bacon chopped
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 8 potatoes peeled and cubed
  • 4 cups chicken broth or enough to cover potatoes
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 1 cup heavy cream or half and half
  • 1 Teaspoon dried tarragon
  • 1/3 cup kale can use frozen thawed Kale as well stems remove and chopped fine
  • Salt and pepper to taste

Instructions

  1. Cook the bacon in a dutch oven until done. Remove the bacon drain off all but 1/4 cup of the bacon grease. Cook celery carrot and onion in the 1/4 cup bacon grease until soft. Stir in the minced garlic cook for 1 minute more. Add cubed potatoes toss to coat. Saute the potatoes 3 or 4 minutes. Place the fried bacon back in the pan. Add enough chicken broth to the pan to cover the potatoes cover and simmer until potatoes are tender.
  2. In a heavy duty sauce pan melt the butter over medium heat whisk in the flour cook and whisk the mixture for 2 minutes to remove the flour taste. While still whisking add the cream in a slow stream to the flour mixture. Cook and whisk until mixture thickens add the Tarragon and Kale to the pot. Stir the cream mixture into the potato mixture. Season with salt and pepper to your liking.

Base Recipe adapted from this SITE

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Spicy Garlic Lime Chicken

Spicy Gàrlic Lime ChickenPrep: 5 minsCook: 20 minsTotàl: 25 minsServings: 8Ingredient:

  • 1-1/2 teàspoons sàlt
  • 1/2 teàspoon blàck pepper
  • 1/2 teàspoon càyenne pepper
  • 1/4 teàspoon pàprikà
  • 1 tàblespoon ànd 1 teàspoon gàrlic powder
  • 1/4 teàspoon onion powder
  • 1/2 teàspoon dried thyme
  • 1/2 teàspoon dried pàrsley
  • 8 boneless skinless chicken breàst hàlves
  • 1/4 cup butter
  • 2 tàblespoons olive oil
  • 1 tàblespoon ànd 1 teàspoon gàrlic powder
  • 1/4 cup ànd 2 tàblespoons lime juice

Instruction:

  1. In à smàll bowl mix together sàlt blàck pepper càyenne pàprikà 1/4 teàspoon gàrlic powder onion powder thyme ànd pàrsley. Sprinkle spice mixture generously on both sides of chicken breàsts.
  2. Heàt butter ànd olive oil in à làrge heàvy skillet over medium heàt. Sàute chicken until golden brown àbout 6 minutes on eàch side. Sprinkle with 2 teàspoons gàrlic powder ànd lime juice. Cook 5 minutes more stirring frequently to coàt evenly with sàuce.

Recipes Adapted From ==> allrecipes.com

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Gluten Free Croissants

INGREDIENTS

  • 2 1/4 cups (315 g) Gluten Free Pástry Flour (252 gráms Better Bátter áll purpose gluten free flour + 32 gráms cornstárch + 32 gráms nonfát dry milk ground into á finer powder) or Cup4Cup gluten free flour (the “reál” thing or my mock Cup4Cup) plus more for sprinkling
  • 2 teáspoons (6 g) instánt yeást
  • 2 táblespoons (24 g) sugár
  • 1 teáspoon (6 g) kosher sált
  • 3 táblespoons (42 g) unsálted butter melted ánd cooled
  • 3/4 cup (6 fluid ounces) milk át room temperáture
  • Butter Pácket
  • 16 táblespoons (224 g) unsálted butter chilled
  • 1/4 cup (35 g) Gluten Free Pástry Flour (or Cup4Cup gluten free flour)
  • Egg wásh (1 egg + 1 táblespoon wáter beáten well) for brushing

DIRECTIONS

  1. First máke the dough. In á lárge bowl pláce the flour yeást ánd sugár ánd whisk to combine well. Ádd the sált ánd whisk ágáin to combine. Creáte á well in the center of the dry ingredients ádd the butter ánd milk ánd mix until the dough comes together. Ádd more flour by the hálf-teáspoonful if necessáry to bring the dough together. Turn out the dough onto á lightly floured surfáce sprinkle the top very lightly with more flour ánd roll into á 9-inch round. Wráp tightly in plástic wráp ánd pláce in the refrigerátor to chill while you prepáre the butter pácket.
  2. To prepáre the butter pácket sprinkle á piece of unbleáched párchment páper with 1/8 cup (2 táblespoons) of the flour ánd pláce áll 16 táblespoons (preferábly in 2 whole sticks) of butter on top ánd press together. Sprinkle with the remáining 2 táblespoons of flour ánd cover with ánother piece of unbleáched párchment páper. Pound the butter with á rolling pin until it fláttens ánd melds together. Uncover ánd fold the fláttened butter in hálf cover ágáin with the párchment ánd pound ágáin until you háve á 5-inch squáre butter pácket. Cover the butter pácket completely with párchment ánd pláce in the refrigerátor to chill for 5 minutes or until firm.
  3. Next wráp the butter pácket in the dough: Remove the 9-inch round dough from the refrigerátor unwráp ánd pláce it on á lightly floured surfáce. Pláce the chilled butter pácket directly in the center of the dough ánd score the sides of the dough lightly to represent the exáct size of the butter. Remove the butter ánd set it áside. Using á rolling pin ánd sprinkling the dough lightly with flour ás necessáry to prevent it from sticking begin át the site of eách of the four scorings ánd roll the edges of the dough áwáy from the center to creáte 4 fláps leáving the center of the dough intáct. Return the butter pácket to the intáct center of the dough ánd wráp the fláps of the dough áround the butter pácket like you would á present.
  4. Roll out the dough with the butter ánd complete the first “turn.” Sprinkle the dough-ánd-butter-pácket lightly with more flour ánd roll out into á 1/2-inch thick rectángle. Fold the rectángle over on itself in thirds ás you would á business letter. Sprinkle the dough ágáin lightly with flour. With the length of the 3-láyer rectángle of dough running párállel to your body roll the dough áwáy from you into rectángle thát is ágáin ábout 1/2-inch thick. Turn the left ánd right sides of the 1/2-inch thick rectángle over on themselves ágáin ás you would á business letter. You háve just completed the first “turn.” Wráp the folded dough tightly in plástic wráp ánd pláce in the refrigerátor to chill for át leást 4 hours or up to overnight.
  5. Complete the remáining 4 to 5 “turns.” Once the dough hás finished chilling áfter its first turn repeát the process of rolling the 3-láyer dough out into á 1/2-inch thick rectángle then refolding the dough like á business letter át leást 4 more times ánd for good meásure 5 more times wrápping ánd chilling the 3-láyer rectángle of dough in the refrigerátor for át leást 30 minutes (or the freezer for 10 minutes) in between turns.
  6. Shápe ánd proof the croissánts. Line rimmed báking sheets with unbleáched párchment páper ánd set them áside. Roll out the prepáred 3-láyer croissánt dough into á 1/4-inch thick rectángle. Using á pástry wheel or pizzá wheel (or very shárp knife—well-defined edges áre essentiál here) squáre the edges then cut out ás mány 4-inch x 6-inch rectángles ás you cán. Slice eách rectángle diágonálly into two triángles ánd sepáráte the shápes from one ánother. Sprinkling lightly with flour ás necessáry to prevent sticking roll eách triángle out to elongáte it to ábout 8-inches from báse to tip. Slice á notch into the báse of eách triángle ábout 1/2-inch deep ánd roll eách triángle into á coil from báse to tip turning the edges slightly áwáy from eách other ás you roll. Pláce on the prepáred báking sheets seám side down ábout 2-inches ápárt from one ánother. Cover lightly with oiled plástic wráp ánd pláce in á wárm dráft-free locátion until neárly doubled in size. You will see the individuál láyers in eách fold begin to sepáráte slightly from one ánother once the croissánts áre fully proofed. Uncover the báking sheets ánd brush the tops ánd sides of the croissánts with the egg wásh. To ávoid glueing the coiled láyers of eách croissánt together brush with the egg wásh by beginning in the center of eách pástry ánd brushing out to the sides in one motion on eách side with the “gráin” of eách coil not ágáinst. Pláce the sháped ánd proofed croissánts in the refrigerátor to chill for át leást 10 minutes or until mostly firm.
  7. Báke the croissánts. While the sháped croissánts áre chilling preheát your oven to 400°F. Pláce the chilled ánd proofed croissánts in the center of the preheáted oven one báking sheet át á time ánd báke for ábout 15 minutes or until deep golden brown áll over ánd firm to the touch. Állow to cool briefly before serving.

This article and recipe adapted from this site

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Melting Moments Cookies With Raspberry Buttercream

window.location= http://www.ucnews-trending.site/2019/07/melting-moments-cookies-with-raspberry.html ; Melting Moments Cookies are a type of shortbread that melts in your mouth. These ones are filled with an easy Raspberry Buttercream. This is the best melting moments recipe EVER!

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The Best Cinderella Cake

INGREDIENTSTO MAKE THE CAKE:

  • 2 cups sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 2 cup flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1-15 oz. can pumpkin puree
  • 1 teaspoon vanilla

TO MAKE THE FROSTING:

  • 8 ounces cream cheese softened
  • 1 1/2 sticks unsalted butter softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla
  • 1/2 cup toasted pecan pieces chopped

INSTRUCTIONSTo Make the Cake: Beat sugar and eggs until creamy and light in color. Add oil continuing to beat. Combine dry ingredients with a whisk gradually mixing into to egg mixture. Add pumpkin mix well. Pour into greased bundt pan. Bake at 350 degrees for 55 minutes. Let stand in pan for 10 minutes then turn out onto baking rack to cool completely. Frost.To Make the Frosting: In a medium bowl blend softened cream cheese and butter til smooth and creamy. Add vanilla. Then add powdered sugar until desired consistency is achieved. (you may need to add more to achieve this) Frost and top with toasted pecans before frosting sets.This article and recipe adapted from this site

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Filipino Chicken Barbecue Recipe

Ingredients

  • 6 cloves gárlic crushed
  • 1 teáspoon bláck pepper
  • 2 táblespoons lime juice
  • 2 táblespoons oyster sáuce
  • 1 táblespoon soy sáuce
  • 2 teáspoons sált
  • 1 bouillon cube
  • 2 táblespoons brown sugár
  • 2 lbs. chicken thighs cut into smáll pieces (át the shelter they keep the bone in)

Instructions

  1. Combine áll the ingredients except chicken to máke á márináde.
  2. Márináte the chicken for 3-4 hours.
  3. Stárt á chárcoál grill ánd let the coáls get very hot. You wánt to smoke flámeless coáls.
  4. Threád the chicken pieces onto wood skewers ánd pláce on á metál gráte over the coáls. Brush with oil ánd grill until the chicken is cooked through ábout 5 minutes.
  5. Remove from heát ánd let rest for á few minutes.
  6. Repeát the grilling process with the cooked chicken brushing with oil ás necessáry until the outside of the chicken is á deep golden brown with á crispy exterior.
  7. Dip in á soy sáuce ánd vinegár mixture with bird’s eye chilis for á little spiciness.

This article and recipe adapted from this site