Chocolate Chip Oatmeal Pancakes Hello world. That’s what WordPress recommends I say here for my first post. Personally, I disagree. I’d rather go with something more friendly like ‘Hey, thanks for stopping by.” Because what says “hello” and “thanks for stopping by my blog” more clearly than that? But really, thanks for stopping by. This site has been my brainchild for just a little while now, but it’s really been in the making for long time because I’ve always loved minimalist baking I just never called it that. One day a few months ago I started to envision a place where I could share only my favorite recipes that gushed simple. In short, this site embodies everything I adore about food – its simplicity, its beauty, its delicious taste, and its joy-giving nature. If there’s one thing you should know about me right up front it’s that I love pancakes, always have. I’ve called these chocolate chip oatmeal cookie pancakes for a very plain reason: that’s exactly what they taste like. Chocolate Chip Oatmeal Cookie Pancakes
Mongolian Beef This recipe is supposedly a “copy-cat” recipe of PF Chang’s Mongolian Beef. Neither of us can remember what exactly that tastes like, so I can’t say if it actually is or not, but it was pretty darn delicious. By no means healthy, but delicious nonetheless. We used about half the oil the recipe calls for to cook the beef, but it was still a bit oily, though I guess that is to be expected with Chinese take out food. Mmm grease. The sauce itself is practically candy, and I’m sure the dish would be just as delicious if the beef were quickly pan-seared instead of submerged in cooking oil (sounds appetizing, doesn’t it?). We added some yellow onion, which Taylor insists is always in a good plate of Mongolian beef. All we were missing were those crispy rice noodles that I love so much (and that are a blast to fry up yourself). Mongolian Beef Makes 2 servings. You may also like...
Blackened Chicken and Cilantro Lime Quinoa Looking for a delicious, warm and healthy dinner? We recently put this recipe for blackened chicken and cilantro lime quinoa to the test and loved it. It's a delicious and simple meal which is both gluten-free and low in calories. Ingredients: (2-4 servings) 2 Boneless Skinless Chicken Breasts ½ Teaspoon of Paprika ¼ Teaspoon of Salt ¼ Teaspoon of Pepper ¼ Teaspoon of Cayenne Pepper ¼ Teaspoon of Onion Powder ¼ Teaspoon of Cumin 1 Teaspoon of Olive Oil 2 Cups of Low Sodium Chicken Stock 1 Cup of Quinoa Juice and Zest from One Lime A Dash of Salt and Pepper 2 Tablespoons of Cilantro, chopped Directions: First of all, mix all the dry seasonings in a small bowl and season both sides of the chicken breasts. Heat one teaspoon of olive oil in a large pan and add the chicken breasts when hot. Simmer the chicken stock and quinoa in a medium sauce pan at low heat for ten to fifteen minutes with the lid on.
50 Milkshakes : Recipes and Cooking Each recipe makes 2 milkshakes. 1. Vanilla: Blend 1 pint vanilla ice cream, 1/4 cup milk, 1 teaspoon vanilla and a pinch of salt. 2. Toasted Marshmallow: Broil 8 marshmallows on foil, turning, until browned. 3. 4. 5. 6. 7. 8. 9. 10. Filipino Chicken Adobo Adobo is the Philippines' national dish, and I'm sure there are as many variations of adobo as there are cooks. What adobo recipes share in common is the use of soy sauce and vinegar to create the characteristic salty and tangy flavor that melds so well with steamed white rice. I like my chicken a little crispy, so after the chicken has stewed, I pan fry it on both sides and I don't fully immerse it in the liquid afterwards. I also use chicken with the skin on, because there's nothing like crispy skin. For me, chicken thighs are the cut of choice for chicken adobo as the thighs stay moist during the stewing process. I will note that this recipe is probably not a recipe as much as a starting point for a dish that will be instantly recognizable to adobo lovers around the world but is infinitely changeable, depending on the cook. Splatter guard to cover the skillet when pan-frying (optional) Put meat and marinade in pressure cooker or dutch oven/pot.
Lemongrass Chicken Drumsticks Thai cuisine has some incredible flavours. Cilantro, kaffir lime, lemongrass, galangal, ginger, chilies, coconut milk, lime and fish sauce are just some of the wonderful ingredients that make up Thai food. Many times they are all mixed together, like in Thai curries, but these ingredients are each amazing and can be given the spotlight to create a great dish. Lemongrass has no relation to lemon, but does have a similar zesty citrus flavour. Used in a lot of Thai cooking, lemongrass is one of the core ingredients for curries, soups and more. Lemongrass Chicken Drumsticks Total time Author: Steve Cylka Recipe type: Main Cuisine: Thai 12 chicken drumsticks2 shallots2 lemongrass sticks1 inch fresh peeled ginger5 garlic cloves1 tbsp fish sauce2 tbsp soy sauce2 tbsp oil2 tbsp palm sugar or honey1-3 red chilies⅓ cup fresh cilantro, chopped (optional)3 red chilies, sliced (optional)
25 Ways to Win With Watermelon There’s something about watermelon—it just isn’t summer without it. But you can do more than just serve it in wedges or in a fruit salad. Paired with basil and feta, it becomes a savory salad, and paired with vodka it becomes…well, the best cocktail to round out the summer months. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. What’s your favorite way to eat watermelon? Sesame Peanut Noodles I dug my Take out Tonight cookbook from Weight Watchers the other night and started searching for something I could make that wouldn't be killing my diet! I love peanut butter and have never had this type of dish but have always wanted to try it. Chris came to our place for the night last night and he tried this out too....and loved it! It was really good and I will definitely make it again. It doesn't hurt that it is a healthy recipe! Sesame Peanut NoodlesWW Take out Tonight 6 oz. dry spaghetti noodles 1/3 cup reduced fat peanut butter 1/2 cup water 3 Tablespoons ketchup 3 Tablespoons Hoisin Sauce 2 Tablespoons reduced sodium soy sauce 2 Tablespoons packed light brown sugar 1 Tablespoon rice vinegar 1 teaspoon sesame oil 2 scallions (thinly sliced) Note: I added some cooked unbreaded chicken breast tenders to this dish to add some protein. Cook pasta according to directions. Mix peanut butter thru sesame oil together in saucepan and heat until just warmed and well combined.
Healthy Chicken Pot Stickers with Minted Soy Sauce Monday night I had dinner all planned out according to my craving. The kids and I were going to make pillowy soft gnocchi. Well, my darling daughter had something else in mind. While at the store getting fixin’s for the gnocchi she spotted some veggies and begged me to make pot stickers. No clue how she made the jump from veggies to pot stickers, and I’ve never made them from scratch (we usually buy the frozen ones from Trader Joes) but how hard could it be? nggallery id=’119831′ Brushing with water My amazing folding technique! Healthy Chicken Pot Stickers with Minted Soy Sauce Recipe 1 lb ground chicken breast 1 bag shredded broccoli, cabbage, carrots, and cauliflower (if you can’t find this just use shredded cabbage) 1 red onion finely chopped 2 minced garlic cloves ¼ teaspoon ground ginger or 2 slices minced fresh ginger canola oil 1 package wonton wrappers sesame oil salt and pepper Minted Soy Sauce Reduced sodium soy sauce 8 fresh mint leaves slices Minted Soy Sauce
Cooking For Engineers - Step by Step Recipes and Food for the Analytically Minded My Favorite Drunk Food | classyvegan.com Spicy Peanut Noodles I have seen this dish done many times and in many ways. Over the years, I’ve tried to make many variations of it, trying to perfect my recipe, using everything from a sesame oil based sauce to veggie broth. And seemingly, I just couldn’t get it right. One drunken night, everything changed. My thought is that when you make food while drunk and it’s still delicious the next day, you’re doing something right. A lot of the quantities in this recipe aren’t exact. Ingredients: Pasta, any kind, enough for two people This ought to be enough for two servings.1/2 cup frozen peas1 Tablespoon vegetable or peanut oil3-5 cloves crushed garlic1/4 cup peanut butter1/2 cup waterTamari, Shoyu, or Soy SauceSriracha or other Asian chili sauceabout 1 Tablespoon maple syrupJuice of 1/4 of a lime Boil water for pasta in a medium to large saucepan. Dry out the pan and put it back on the stove over medium heat. All kinds of stuff goes in there . . . The pasta and peas go right into the sauce.