Chocolate covered pretzel

Carrot cake with brown butter cream cheese frosting

Ginger-Roasted Chicken With Bok Choy and Broccoli

Ingredients

• 1 cup jasmine or another long-grain white rice
• 1 tablespoon chopped fresh ginger
• 2 cloves garlic, chopped
• kosher salt
• 8 small bone-in, skin-on chicken thighs (about 2 1/2 pounds)
• 3 tablespoons canola oil
• 2 heads baby bok choy (about 8 ounces), quartered lengthwise
• 1 bunch broccoli (about 1 pound), cut into florets
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame seeds

Directions

1. Heat oven to 450° F with a rack in the highest position. Cook the rice according to the package directions.
2. Meanwhile, in a small bowl, mix together the ginger, garlic, and ½ teaspoon salt. Place the chicken on a rimmed baking sheet. Loosen the skin and, dividing evenly, spread the ginger mixture underneath. Rub the outside of the chicken with 1 tablespoon of the oil. Bake until the skin is golden and a thermometer inserted in the thickest part of a thigh registers 165° F, 15 to 20 minutes.
3. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the bok choy, broccoli, and ¼ cup water. Cover and cook, tossing occasionally, until the vegetables are tender, 6 to 8 minutes. Pour off any water from the pan, add the soy sauce and sesame seeds, and toss to combine. Serve with the chicken and rice.

Roasted Chicken with Balsamic Vinaigratte

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Chick'n caesar with tomato, arugula, and gouda panini

Light lemon bundt cake

Bbq chicken kebab

Banana applesauce bread

BANANA APPLESAUCE BREAD

3 ripe bananas 1 c. sugar 1/2 c. applesauce 2 eggs 1 tsp. baking soda 1 tbsp. baking powder 1 tsp. salt 1 tsp. vanilla extract 2 c. flour Place bananas in large bowl and mash with electric mixer. Stir in the sugar and let stand 15 minutes. Add the applesauce and eggs and beat well. Beat in the baking soda, baking powder, salt and vanilla, then gradually beat in the flour, mixing thoroughly. Pour into a 9 x 5-inch loaf pan that has been coated with nonstick spray.Bake at 350°F for 45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Remove from oven and let stand 10 minutes before removing from the pan. Makes 1 loaf. OPTIONAL FROSTING: 1/2 c. powdered sugar 1/4 c. creamy peanut butter 3 tbsp. milk Beat until well blended. Frost bread.

Liege waffle

1/3 cup hot milk

1 stick of butter, melted

2 eggs

2 cups of bread flour

1 1/4 teaspoon instant yeast

1/2 teaspoon salt

3/4 cup belgian sugar

1 table spoon vanilla bean extract

Mix the melted butter with hot milk. Add eggs, whisk lightly. Add vanilla extract. Set aside.

If using a kitchen aid mixer, use dough attachment. Combine flour, salt, yeast, on a low speed. Add milk mixture in steady stream. Turn mixer to medium speed. Mix for 7-8 minutes until the dough barely sticking to the bowl. Let it stand and cover for 1 hours until the dough doubled.

Add belgian sugar and knead with hand into the dough. Measure into 4 oz portion, bake it in the waffle maker.

Orzo with parmesan and basil

2 tablespoon butter

1 cup uncooked orzo

1 3/4 cup chicken broth

1/2 cup grated parmesan

1/4 cup chopped fresh basil

Salt and pepper

Melt butter in heavy skillet. Stir in orzo,sauté  until lightly brown.

Stir in broth, bring to boil. Cover, reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes.

Mix in parmesan cheese and basil. Season with salt and pepper. Serve.

Crab bisque

1 cup onion, minced

1 cup carrot, minced

2 cans vegetable broth

4 tablespoon of flour

6 tablespoon butter

1 cup heavy cream

1/2 cup cooking sherry

1 tablespoon lemon juice

1 teaspoon worcestershire sauce

1/2 teaspoon cayenne pepper

Fresh chives, minced

Salt

1/2 pound lump crabmeat

Sauté onion and carrot with 2 tablespoon of butter.

In a soup pan, melt 4 tablespoon of butter and add flour. Whisk constantly over medium heat until the roux becomes light brown. Add broth, whisk constantly. Add onion and carrots, cover and simmer for 30 minutes. Pour the broth to a blender, blend until smooth. Pour them back to the soup pan.

Add sherry, worchestershire sauce, cream, lemon juice, cayenne, salt and pepper, crab. Simmer for additional 5 -10 minutes.

Garnish with chives before serving.

Roasted Butternut Squash Soup

1 medium butternut squash (cubed)
1 vidalia onion (quartered)
2 medium size carrots (cubed)

3 garlic cloves
1 carton vegetable stock
1/4 cup maple syrup
1/4 teaspoon cinnamon
Salt and pepper

1/4 cup heavy cream

Heat oven to 400 degrees
Toss butternut squash with olive oil, salt, and pepper. Roast for 45 minutes.
Toss onion, garlic, and carrot with olive oil, salt and pepper. Roast for 30 minutes.
Put butternut squash, onion, garlic and carrot + vegetable stock into the blender. Blend until smooth.

Pour broth into a soup pan. Heat on low. Stir maple syrup and heavy cream. Heat for 15-30 minutes. Add salt and pepper when needed.

Apple crisp

8 apples.. Preferrably mix of sweet and tart apple
1/4 lemon juice
4 tablespoon butter, melted

For the apple: mixed all together
3/4 cup brown sugar
1 1/2 tablespoon cornstarch
1 teaspoon cinnamon
1/4 teaspoon clove
1/2 teaspoon salt

For the crisp:
3/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
4 tablespoon cold butter, cubed
1/2 cup old fashioned oat

Peel the skin of the apples, cored, and cut thin. Squeeze lemon juice onto the apple.
Mix apple with the sugar mixture. Pour the melted butter over the apple.

Mix all the crisp ingredient. Cut the the mixture with pastry cutter until it looks like coarse sand. Crumble the crisp onto the apple.
Heat oven to 350 degrees. Cook apple crisp for 1 hour.

chocolate waffle

Ingredients
7 ounces all-purpose flour, approximately 1 1/2 cups
1 3/4 ounces sugar, approximately 3 tablespoons
1.5 ounces cocoa powder, approximately 1/2 cup
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 whole eggs, beaten
2 ounces unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
16 ounces buttermilk, room temperature
4 ounces chocolate chips, approximately 3/4 cup
Vegetable spray, for waffle iron

Directions
Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Baked mini donuts

Donuts:
1 cup of flour
1/4 cup + 2 tbsp sugar
1 tsp baking powder
1/2 tsp salt
1/4 cup + 2 tbsp buttermilk
1 egg
1 tsp vanilla extract
1 tbsp butter, melted

Ingredients- Glaze 3 tablespoons butter  1 cup powdered sugar  1/2 teaspoon vanilla extract  3 tablespoons evaporated milk 

Preheat the oven to 325 degrees. Coat the donut baking tray with cooking spray.
Mix the flour, sugar, baking powder, and salt together in a bowl. Add the buttermilk, egg, vanilla, and melted butter. Mix until well combined.
Transfer the batter into a large zip lock bag. Snip off a corner of the bag and pipe the batter evenly into a 6 cup donut pan.
Bake for 9-10 minutes, or until the dough is set and springy (they won't be golden brown). Let them sit for 1-2 minutes then place the donuts on a baking rack to cool a bit.

To make glaze,  melt butter in a small sauce pan over medium heat.  Once melted, pour butter over powdered sugar in a small bowl.  Stir in vanilla and milk until smooth.  Dip cooled donuts in glaze.  Sprinkle with jimmies!
 

Roasted Chicken with Balsamic Vinegar

Ingredients

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Directions

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Peanut Butter Cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 3/4  cups chunky peanut butter
2 2/3 cup unbleached all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt

Using a stand mixer fitted with the paddle attachment, cream together butter, white sugar, and brown sugar on medium speed for 5 minutes, or until light and fluffy. Stop the mixer a few times and use rubber spatula to scrape the sides and bottom of the bowl. Beat in eggs and vanilla on medium speed for 2-3 minutes. Beat in the peanut butter for another 2-3 minutes.

In medium bowl, stir together flour, baking soda and salt. On low speed, slowly add the flour mixture to the butter mixture, and mix just until the dry ingredients are totally incorporated.

For best result, scrape the dough into an airtight container and let it rest in the refrigerator overnight before baking.

When you are ready to bake, preheat the oven to 350 degrees. Drop the dough in 1/4-cup balls into baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand. Use a fork to create the traditional crisscross pattern on the top of each cookie. Bake for 15 minutes, then transfer the cookie to the rack to cool completely. 

Panang Curry with Chicken

1 (13.5- to 14-oz.) can coconut milk, more for garnish
1/4 cup Panang curry paste
1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
2 Tbs. light brown sugar or light brown palm sugar; more as needed
1 tsp. fish sauce; more as needed
1 lb. boneless chicken thighs or legs, cut into 1/4-thick bite-size strips
6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
1-1/2 cups bite-size asparagus pieces
1-1/2 cups oyster mushrooms, pulled apart into bite-size pieces
1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
Fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the chicken and lime leaves, and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the asparagus and oyster mushrooms and continue to simmer until everything is tender and cooked through, about 3 more minutes.

Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with the red chiles and a drizzle of coconut milk. 

Penne with Asparagus, Peas, Mushrooms, and Cream

Ingredients

• 1  pound(s) thin asparagus
• 3  tablespoon(s) extra-virgin olive oil, plus more for grilling
• Salt
• Freshly ground pepper
• 3  medium shallots, minced
• 3/4  pound(s) shiitake mushrooms, stems discarded and caps thinly sliced
• 2 1/4 cup(s) heavy cream
• 1 1/2 pound(s) penne rigate
• 1 1/2 cup(s) frozen baby peas, thawed
• 3/4  cup(s) freshly grated Parmigiano-Reggiano cheese
• 3  tablespoon(s) finely chopped flat-leaf parsley

Directions

1. Preheat a cast-iron grill pan. Brush the asparagus with olive oil and season lightly with salt and pepper. Grill the asparagus over high heat, turning, until it is lightly charred and very tender, about 6 minutes. Cut the asparagus into 1-inch lengths.
2. In a very large, deep skillet, heat the 3 tablespoons of olive oil. Add the shallots and cook over moderate heat until fragrant, about 1 minute. Add the shiitake, season with salt and pepper, and cook, stirring once or twice, until the mushrooms are golden and tender, about 8 minutes. Add the cream and bring to a boil. Simmer until slightly reduced, about 4 minutes.
3. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
4. Add the pasta to the skillet along with the asparagus, peas, and grated cheese and toss well. Add the reserved pasta water and simmer, tossing, until the pasta is nicely coated. Season the pasta with salt and pepper and stir in the parsley. Serve right away.

Green Beans with Meyer Lemon Vinaigrette & Parmesan Breadcrumbs

1/2 cup fresh breadcrumbs
1/2 cup plus 2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
Finely grated zest of one Meyer lemon
1/4 cup fresh Meyer lemon juice
1/4 cup heavy cream
2 lb. fresh green beans, trimmed

Heat the oven to 350°F. In a small bowl, toss the breadcrumbs with 2 Tbs. of the oil, a generous pinch of salt, and a few grinds of pepper. Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool and then transfer to a bowl and mix in the cheese.
In a medium bowl, whisk the lemon zest and juice, cream, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly whisk in the remaining 1/2 cup oil.
Bring a large pot of salted water to a boil over high heat. Cook the green beans in the boiling water until tender, 4 to 6 minutes; drain well. Toss the beans with the vinaigrette. Taste and adjust the seasoning if necessary. Transfer the beans to a serving platter and sprinkle with the breadcrumbs.