5-Ingredient Chili 5-Ingredient Chili No one will ever guess that this easy chili recipe is made with just 5 ingredients. My friends thought it was the best chili recipe!! I have to admit that I’m a bit of a fair weather football fan. I know, it’s terrible. BUT. If you ask this food blogger, though, no game day is complete without a big pot of chili simmering in the background. So if you’re looking to whip up a delicious batch of chili in a snap, you have to try this fabulous five-ingredient easy chili recipe! Yep, we’re still going with our week of 5-ingredient soup recipes on the blog. Once again, I was a little doubtful whether a rich and delicious chili could actually be made with so few ingredients. Plus, this easy chili recipe comes together in less than 30 minutes, and can also be frozen to enjoy for your next game day, or whenever the chili craving strikes. Score! 5-Ingredient Easy Chili No one will ever guess that this delicious chili was made with just 5 ingredients! Ingredients: Directions:
Greek Quinoa Salad This salad is the perfect Greek-inspired dish! The mixture of fresh crunchy veggies, crumbled feta and Greek dressing mixed with quinoa is a great option for a protein-packed lunch. Try this with friends for a potluck, or make a double batch for to-go lunches. Greek Quinoa Salad Recipe Serves 2 1 cup uncooked quinoa 1 cup chopped cucumber 1 cup chopped tomatoes 1/4 cup chopped olives 1/4 cup chopped green bell pepper 1/4 cup crumbled feta cheese 1/4 cup chopped red onion 2 tbsp olive oil 1 tsp red wine vinegar or apple cider vinegar 1 tsp lemon juice 1 tsp of dried oregano Sea salt, cracked pepper Method: First, Cook the quinoa as per directions on the package. In the meantime, chop all of the veggies. Once the quinoa has cooked and cooled, mix all of the ingredients together, including the dressing. Recipes and images by our WOW foodie contributor, Sisley Killam. Brooke Saward Brooke founded World of Wanderlust as a place to share inspiration from her travels and to inspire others to see our world.
untitled Korean Beef Bowl Tastes like Korean BBQ and is on your dinner table in just 15 min from start to finish! Seriously. It doesn’t get any easier than this! There seems to be a notion that food bloggers enjoy lavish home cooked meals 3 meals a day, 7 days a week. That’s when this Korean beef bowl comes in. Now this recipe is a twist on the traditional Korean dish, bulgogi, but it’s a cheater version using ground beef instead of thin slices of sirloin, making this a budget-friendly dish. So while we cut down on eating out during the week, I’m sure this beef bowl will be in constant rotation at our house! Cannot load M3U8: crossdomain access denied (2048) Share Video undefined Ingredients: Directions: In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.Heat vegetable oil in a large skillet over medium high heat. Nutrition Facts Serving Size Servings Per Container 4 Amount Per Serving Calories 318.0 Calories from Fat 174.6
Traditional Pad Thai | WORLD OF WANDERLUST This Pad Thai recipe is a perfect mix of sweet and sour. A traditional base of rice noodles mixed with sauteed veggies, peanut pad thai sauce and fresh lime juice brings this dish to life. Ready in just under 30 minutes, you’ll feel the a kitchen goddess with this recipe. Feel free to add any additions that you’d like, such as shrimp or chicken or leave it vegetarian and let the flavours WOW your tastebuds! Traditional Pad Thai Author: Sisley Killam Recipe type: Main Cuisine: Thai Serves: 2 In a boiling pot of hot water, cook the rice noodles until el dente. WOW Contributor Story by World of Wanderlust contributor Sisley.
How to Make Peanut Butter S'Mores Turnovers Peanut Butter- S’Mores Turnovers I’m not much of a camper. My husband often takes my son on camping trips, and I happily stay behind and thank the gods for our bug-free house, cozy bed and well-stocked kitchen. Here’s the How To: Thaw out a box of Puff Pastry, and cut along the fold lines to make 6 large rectangles. Layer 1/4 of a whole graham cracker, a piece of milk chocolate bar and a spoonful of peanut butter on one side of the Puff Pastry. Wet the edges with water (dip your finger in water and gently touch along the edge), fold over the filling ingredients and press edges together. Transfer filled turnovers to a parchment-lined baking sheet, and brush with egg wash. Use a sharp knife to cut a couple of slits in the top of each turnover (to allow steam to escape while baking). Bake at 400 degrees F. until golden (about 15 minutes). Scoop marshmallow creme into a zip baggie and microwave it for about 8 seconds. Here’s the S’More’s Turnover- deconstructed…
Tasmanian Atlantic Salmon | Recipes | Tasmanian Atlantic Salmon Cutlets with Dijon Sauce & Mushroom Risoni Ingredients: 4 x 125g Tasmanian Atlantic Salmon cutlets 3 tablespoons light olive oil 1 tablespoon Dijon mustard 1 lemon juiced 120g Risoni 30gms butter 1 small onion, finely chopped 200g mushrooms, roughly chopped 1/2 cup Italian parsley, chopped Instructions: Pre-heat oven to 200°C. Gently sauté onion in oil and butter for 3 – 4 mins. Add mushrooms, turn up heat and stir occasionally for 6 mins. Preparation Time: 10 minutes Serves: 4 people Cost per serve: $4.50 approx. Cooking Time: 20 minutes Download the recipe PDF Giant Chocolate Chip Cookie Baked in a Skillet You’ve had milk. You’ve had cookies. You’ve probably even had milk and cookies together. But I’ll bet you’ve never had milk and cookies like this. Allow me to introduce you to the skillet Giant Chocolate Chip Cookie Cookie, also known as My New Best Friend. Skillet Cookie Recipeyield: 8-12 cookie slices or one big ole cookie for a big appetite! Ingredients 2 cups all-purpose flour 1 tsp baking soda 3/4 tsp salt 3/4 cup (6 oz) butter, softened 1/2 cup granulated sugar 3/4 cup packed brown sugar 1 large egg, room temperature 2 tsp vanilla extract 1.5 cups chocolate chips1.5 cups chopped walnuts or pecansvanilla ice cream, to serve (optional) Oh yes! Preheat your oven to 350 degrees F. Place the softened butter and the two sugars in a large bowl or the bowl of a stand mixer. Scrape down the paddle and the sides and bottom of the bowl, then add the egg and vanilla extract. Add those dry ingredients you mixed earlier, and turn the mixer to low speed.
Old Fashioned Apple Pie Recipe 1 Make the pie crust: To make a homemade crust, in a large bowl whisk together 2 1/2 cups of flour, 1 teaspoon of salt, and 2 teaspoons of sugar. Add the cubed butter and use your clean dry hands to toss to coat with the flour. Using your hands work the butter into the flour, pressing the cubes of butter between your thumb and fingers. Continue to work the flour until the mixture is shaggy and the largest pieces of butter are no larger than a kernel of corn. Make a well in the center and add the sour cream to it. Use a fork to work the buttered flour and the sour cream into each other until the dough begins to clump. Separate the dough mixture into 2 equal sized piles and work each one first into a ball, and then into a disk. 2 Peel, core, and slice the apples: While the dough is chilling, peel, core and slice the apples into 1/4-inch to 1/2-inch slices. Then sprinkle with brandy and vanilla extract and stir to coat all the apples. Gently place the rolled out dough onto a 9-inch pie plate.
Buffalo Chicken Rolls I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking. At worst, we’re in a one-sided pen pal relationship and you’re not keeping up your end of the bargain. I’m tired of paying for postage when you never write back. But really, it’s mostly good, isn’t it? Give and take. So today I’m going to ask you a favor. Ready? Okay. Please get your cute bottom to the market, pick up a package of egg roll wrappers, some hot wing sauce, blue cheese, toss in a box of Junior Mints for good measure, and then get situated in the kitchen to make these. Buffalo Chicken Rolls. They are beyond perfect for the Super Bowl. The exterior is a crispy, crunchy flour shell. Here’s the step-by-step process to make them yourself: **Note: Find egg roll wrappers in the refrigerated case of the produce department at your grocery store. Ingredients Instructions Preheat oven to 400 degrees F. Notes
Tapioca Pudding Recipe Look at the instructions on the package of tapioca that you buy. Some small pearl tapioca requires overnight soaking in water. If your package has that requirement, reduce the milk in the recipe to 2 1/2 cups from 3 cups. Method 1 Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir while bringing to a bare simmer. 2 Beat eggs in a separate bowl. 3 Return eggs to pan with tapioca. Note: If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Hello! How To Make Perfect M and M Cookies I’ve been teasing you with my Perfect M and M cookies for over a week now on Instagram. I had to re-test them to make sure they were just perfect for you! …..well they are, so I’m hoping it’ll be worth the wait. So, what defines a perfect cookie to you? It’s quite different for everyone I imagine. For me, the cookie has to be soft but crispy around the edges with just the right texture. Wanna know the secret to creating the lovely texture and shape to these cookies?!! Here’s the secret. Let’s take a look at my recipe! Butter and sugars please! Egg and vanilla. Flour, salt and baking soda please Magical ingredient, the vanilla pudding mix. Give a nice stir and get ready to add the fun stuff. Oh yah! For the love of chocolate chips. Be still my mini M and M heart. Yes please! My kind of dough. Do not press the cookie dough before baking. This is how they’ll come out. How To Make Perfect M and M Cookies Ingredients Directions Makes 2 dozen cookies This post contains affiliate links.
Sous Vide Teriyaki Salmon (Easy Freezer Meal!) This post is brought to you in partnership with Joule: Sous Vide by ChefSteps. Use discount code SIMPLY on checkout through 11:59 pm EST October 1, 2017 for $30 off when you buy the Joule at ChefSteps.com! After cooking salmon sous vide, I am convinced that this is the only way that salmon — and all fish, really — should be cooked. Period. But perfectly cooked salmon isn’t the only thing this recipe has going for it. Having a few of these teriyaki salmon fillets prepped in the freezer and ready to cook sous vide is a lifesaver on nights when other dinner plans go awry. What’s sous vide cooking? Okay, let’s start with what I’ve disliked up until now with my relationship with fish: dry crusty edges, undercooked middles, inconsistent results no matter what technique I use, and the all-consuming fear of screwing up an expensive piece of fish. Preparing those very same fish fillets sous vide is a game-changer — a term that I don’t use lightly. And there you have it!