This Hawaiian Macaroni Salad Recipe is a delicious spin on traditional macaroni salad. The creamy tangy and sweet sauce combined with pasta and bright vegetables make this the perfect pasta salad.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Summer is made for cookouts, spiked lemonade, and macaroni salad. Ok, summer is so much more than that but if you know me, you know I love me some summer. Speaking of summer, one of my best summer memories is from a summer when I was 17 and I traveled to Hawaii to stay for an entire month! Best summer ever!!! Although the summer I got married on June 21st, the first day of summer, may just have that one beat. Either way, I had a blast in Hawaii visiting family, volunteering at the local hospital, hiking, attending luau's, and straight chilling.
I love this recipe for Hawaiian Macaroni Salad because everytime I make it it brings back memories of my time on the island (I only stayed on Oahu). This recipe is so simple yet delicious that it's a must try for any macaroni salad lover.
What is Hawaiian Macaroni Salad?
It's a creamy sweet and tangy salad that can be found all over Hawaii. There are many additions that can be added, but base recipes generally include elbow macaroni that has been slightly over cooked and lots of good quality mayonnaise.
What makes Hawaiian Macaroni Salad Different?
The Sauce!! It's sweet, tangy, and oh so delicious. The mayonniase, milk, and apple cider vinegar are keys to the sauce. Most Hawaiian Macaroni Salad recipes require at least 2 cups of mayonaise...this one does not. I'm not that into mayonnaise and the movie Undercover Brother makes me feel bad for even liking it. Just kidding. But I feel that my version just didn't need 2 cups.
Traditional Hawaiian Macaroni Salad also tends to have super soft overcooked noodles to absorb all the creamy sauce. I like my noodles cooked to al dente so I don't overcook it. My obsession with the dish is with the sauce.
Hawaiian Macaroni Salad with or without Tuna, That is the Question!
The beauty of this dish is that it is amazing with or without tuna. I make it both ways often, my daughter doesn't like the tuna (hence why my photos are missing tuna). On the other hand, everyone else loves it with tuna. Your choice, both are amazing.
I really hope you enjoy this Hawaiian Macaroni Salad recipe. It's perfect for bbq's, cookouts, and for meal preps throughout the week.
Tips for Hawaiian Macaroni Salad Recipe
Allow your macaroni to cool for about 10 -15 minutes before adding the sauce. That will help keep your sauce creamy.
Use high quality mayonnaise only for this recipe. Any high quality brand will do.
Have fun with the additions to the recipe. Sub veggies for other veggies, protein for other proteins, etc. It's the sauce that really makes this dish pop.
This macaroni salad is best after refrigeration. 2 hours is usually enough for the flavors to mend together.
Prepare elbow macaroni as indicated on the box, drain, and set aside to cool.
Combine mayonnaise, sugar, dijon mustard, apple cider vinegar, milk, salt, and black pepper in a medium bowl and stir to combine.
Place pasta, red onion, red bell pepper, cucumber, carrots, and tuna (if you are using tuna) in a separate bowl. Pour sauce over top and stir to combine.
This Cheddar and Sour Cream Corn on the Cob seasoning is a delicious twist on traditional corn on the cob. Serve it along side your favorite cookout meal for a fun and tasty side dish.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
There is something magical about grabbing an ear of corn with both hands and chowing down. Heck, you could use one hand for all I care but corn eaten off the cob is just simply amazing. There’s a relaxation that comes along with it that I just can’t explain. In our house, we eat a ton of corn on the cob. It was one of my cravings during my pregnancy and if I ate it, we all ate it.
Traditionally, we would season our corn with loads of butter and some salt. Of course, as foodies, we had to start to think outside the box and then this corn on the cob seasoning became a favorite in our household. The credit for this beauty goes to hubby who loves cheddar and sour cream potato chips.The corn on the cob seasoning in this recipe is pretty simple and involves minmum ingredients, cheesy puffs, sour cream, and our top secret ingredient...Jerk Seasoning. I guess it’s not so top secret anymore. Actually, it’s not really top secret...my hubby puts jerk seasoning on just about everything and he was the brain child behind this recipe creation. If you don’t have jerk seasoning than salt is just as fine as a substiute. But seriously, use the jerk if you can.
You can prepare the corn anyway you like when it comes to this recipe, as long as it’s cooked. I like to use my Instant Pot as it’s quick, easy, and gets my corn cooked just the way we like, cooked with a nice little crunch that leaves juices flying everywhere. With only a 2 minute pressure cooktime, this method just can’t be beat.
Now that I’ve let you all know about this corn on the cob seasoning, I’d love to hear from you about your favorite corn on the cob seasoning in the comments below. Until the next recipe, Enjoy 🙂
Place 1 cup of water in instant Pot. Add trivet and place corn on top of trivet. Cover and pressure cook on Manual for 2 minutes. Once timer goes off, quick release.
Oven Instructions
Preheat oven to 450 degrees. Wrap corn in foil and place on cookie sheet. Roast in oven for 20-25 minutes until done.
Grill Instructions
Wrap corn in heavy duty foil. Cook over coals/grill gate turning occasionally for about 15 minutes until corn is done.
While corn is cooking, add Cheeto Puffs to food processor along with jerk seasoning. Process until cheetos look like light breadcrumbs. (See photo below). Spread Processed cheetos on a flat surface.
Once corn is done and cool enough to handle, spread sour cream over corn with brush. Then roll corn into cheetos. Serve and Enjoy 🙂
This Pressure Cooker Salmon is the perfect quick and elegant meal. Top it with a creamy herb parmesan sauce for a quick and fancy meal.
I would have never imagined that I, Tanya, would be cooking salmon in an electric pressure cooker. Not too sure why I am surprised since I use my Instant Pot for just about everything. I’ve made sous vide egg bites and cornmeal porridge for breakfast and this beautiful shrimp paella for dinner and meal prep lunches. But fish, in the pot? Yes, it can be done and it’s so awesome.
The inspiration for this recipe comes from a high school friend Katharine who informed me of a salmon recipe she created in her Instant Pot. Her method was simple yet genius. Salmon in pot with stock, herbs, and lemon juice; pressure cook, remove and add cornstarch and let cook until it thickened. Amazing sauce and fish. I was intrigued and I decided to give it a go myself.
But there was a problem. Every single time I wanted to try the recipe, I didn’t feel like making a store run to get fresh non frozen salmon. And the week I finally bought salmon, I bought it frozen and forgot to defrost it the day I wanted to make it. Yes, fish defrost quite quickly under running water but even that felt like such a hassle. So it dawned on me, why not cook it from frozen, just like I did with the shrimp in the shrimp paella.
I set it to the same cook time for 5 minutes, closed the lid, and said a prayer. Well prayer works because my salmon came out perfect! With just a 5 minute cook time, my salmon was done from frozen. My fish was flakey and perfectly cooked, and I was able to make an amazing sauce in the same pot once done. Dinner was complete in less than 20 minutes!
The beauty with this salmon in the pressure cooker is the ability to use fresh or frozen fish. Non frozen fish will cook with a pressure cook time of about 3 minutes. Use your judgment when setting cook times for fresh or frozen fish. The thicker and bigger the filet, the longer the cook time.
You can have fun with the herbs used in this dish as well. I've used various combos of basil, parsley, chives, and dill and it's always been delicious.
Some may have some questions about this dish and I’ve made a nice notes section for this pressure cooker salmon along with step by step photos. Of course, if you come up with new questions or love this dish, feel free to leave me a comment below. As always, enjoy 🙂
Pressure Cooker Salmon with Creamy Herb Parmesan Sauce
This Pressure Cooker Salmon with Creamy Herb Parmesan Sauce is the perfect quick weeknight and elegant meal. Top it with a creamy herb parmesan sauce for a quick and fancy meal.
Place water and garlic in insert with trivet on top. Place salmon on top of trivet.
Close pressure cooker and set on Manual for 4-5 minutes.*
Once timer goes off, quick release the pressure. Remove salmon and trivet from the pot.
Turn off pressure cooker and set to Saute and adjust to Normal.
Once water begins to boil, whisk in the heavy cream and bring to a boil again. Allow to boil for about 2-3 minutes. The mixture should be able to stick to the back of a spoon.
Turn off pressure cooker and remove insert from heat. Whisk in chives, parsley, dill, parmesan cheese, and lemon juice. Salt and pepper to taste.
Notes on Pressure Cooker Salmon with Creamy Herb Parmesan Sauce
The time listed is for 4-5 minutes under high pressure for frozen salmon. Thicker bigger filets will likely need a 5 minute cook time while thinner ones will need less of a cook time. Use your judgment when setting cook times to avoid overcooked and dry fish.
Dry herbs can be substituted for the fresh in this recipe, just cut herb amount in half. Also, add herbs before pressure cooking if using dry herbs. Fresh herbs should be added as instructed in the recipe.
Broth can be used in place of water for recipe.
It takes about 10 minutes to reach pressure in the pressure cooker. Make sure quick release is done as soon as pressure cooker timer goes off to avoid overcooked salmon.
These directions are for a 6 quart Instant Pot. Please modify accordingly for bigger or smaller models.
Serve over pasta or rice with a side of vegetables to complete your meal.
Step by Step Photos of Pressure Cooker Salmon with Creamy Herb Parmesan Sauce
Pin Pressure Cooker Salmon with Creamy Herb Parmesan Sauce
Everyone needs a list of great recipes for air fryers. This list has you covered for breakfast, lunch, and dinner. Here's a list of recipes to get you started. This post may contain affiliate links, please read my full disclosure here.
So you’re trying to decide if you should buy an air fryer. Believe me, I was there. I have a small kitchen and another kitchen appliance terrified me. Where would I put it? Would I actually use it? Do I really need something just to fry food without oil?
This Healthy General Tso's Chicken Recipe is still fried but "fried" in the air fryer and can be made in less than 30 minutes. Top it with the amazing general tso's sauce for an easy and quick weeknight dinner.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
I have a few rules when it comes to General Tso's chicken. It must have crunch, it must have a little spice, and it must be saucy! At least that was my experience the first time I tried this dish.
It was almost 10 years ago when I first had it at a restaurant in Durham, NC during law school. I first tried this dish during a study break with friends and I fell in love.
It was also during this study break that I bit into one of the hot peppers that comes in the dish and I couldn't breathe for a good minute. The peppers are not to be eaten, the peppers are not to be eaten. I wish I knew that before I took a bite.
Despite the incident with the pepper, the dish was delicious. The chicken had the perfect crunch and the sauce was a perfect combination of sweet and salty. The depth of flavor was amazing. It's a dish that I came to love and recreate in my kitchen quite often.
Initially, my general process when creating general Tso's chicken was to batter and fry the chicken pieces until crunchy and then coat them in my sauce.
Although delicious, it became a bit cumbersome for weeknight dinners. My deep fryer broke which was a bummer and the time it took to heat oil on the stovetop just didn't fit into my tight schedule for weeknights.
So one night when my daughter requested this for dinner, a light bulb clicked in my head and I found that my Air Fryer would be the perfect fix. It became a win win because the air fryer cut the time it took to prepare the general tso chicken recipe but it also became my new healthy general tso chicken recipe since I needed no oil to fry it.
I initially purchased my air fryer to deal with a pregnancy craving I had for french fries. Well to be fair, I always crave french fries so I shouldn't blame that on pregnancy. Either way, I use my air fryer for much more than french fries and I am excited to share with you all the recipes I create in this amazing appliance.
What is an Air Fryer?
So what's an air fryer you may ask? In general, it's an appliance that recreates fried foods without actually frying the food in tons of oil. It also roasts and bakes food but its main claim to fame is the fact that it can give the same texture as fried foods without using a ton of oil.
It's a healthier option for home cooks who desire the delicious crunch that comes with fried foods but not the delicious calories and fat. It also tends to have a quicker cook time than many foods that are typically baked in the oven.
With help of my air fryer, I create this dish in less than 30 minutes. That's right, I use the air fryer to prep my chicken and I create my sauce while that's going.
There are a few tips and tricks to make this recipe a success. For one, you will want to coat your chicken pieces in potato starch. It's a tip I picked up from This Old Gal. It provides the perfect crunch for the chicken pieces without changing the taste profile.
You will also want to make sure that your air fryer basket is properly oiled. I just put a little olive oil on a paper towel and rub it all over the bottom of my basket. That way the chicken pieces won't stick when frying. This is the only oil you will need for frying the chicken pieces in this recipe. How awesome is that?!?
The last tip is to shake the air fryer basket about every 5 minutes when cooking. This will ensure that your chicken pieces are evenly cooked and crisp.
The beauty of this dish is that while your chicken pieces are cooking in the air fryer, you can work on creating your sauce on the stovetop. Dump the chicken pieces into the sauce when they are done cooking for the perfect weeknight dinner.
I like to serve our healthy general tso chicken recipe with a side of white rice I make in my Instant Pot. For veggies, I serve with steamed or air fried broccoli.
I hope you enjoy this healthy General Tso Chicken recipe in the air fryer as much as we do.
Looking for other Healthy Air Fryer Recipes? Try these out...
This healthy General Tso's Chicken Recipe is still fried but "fried" in the air fryer and can be made in less than 30 minutes. Top it with the amazing general tso sauce for an easy and quick weeknight dinner.
Set Air Fryer to 400 degrees Fahrenheit. Coat chicken thighs with potato starch making sure all pieces are fully covered. Use tongs to place chicken pieces in Air Fryer basket. Cook chicken pieces for 20-25 minutes until crispy, shaking basket every 5 minutes.
Meanwhile, prepare sauce by heating vegetable oil in skillet over medium-high heat. Once hot, add green onions, dried chilies, garlic, and ginger and stir fry for about 1 minute, until chillies brighten in color and onions have softened.
Add brown sugar, chicken broth, soy sauce, rice vinegar, sesame oil, and pinch of salt to the skillet and stir. Bring to a boil and cook for about 3 minutes.
Once chicken in air fryer is finished, add to sauce and stir in.
Create a thickener by whisking 2 teaspoons of corn starch in ¼ cup cold water. Stir into boiling sauce and allow to cook for about 1 minute, until sauce has thickened.
Serve with rice and vegetable and Enjoy 🙂
Notes
Note for Healthy General Tso's Chicken Recipe
Break a few of the chills peppers in half before adding to skillet for a spicier dish.
Suggested Tools for Healthy General Tso's Chicken Recipe
I have this Air FryerYou will want to coat chicken with Silicone Kitchen Tongs so coating stays on chicken when mixing and transferring to air fryer.A skillet for making the sauce on the stove top.
This Copycat Rice a Roni recipe is even better than the boxed version. Make it in the Instant Pot for a hands off quick, easy, and healthier side dish.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
You ever have a random craving for a meal from your childhood? Happens to me quite often. I'll be thinking of what to create in my kitchen and I'll get a sudden urge for a dish I hadn't had in years. That's how it was when it came to this Rice a Roni.
Even as an adult, I used to buy the flavored rice and pastas from the dried goods section of the supermarket. Once I realized that these things were full of sodium and other no no ingredients, I stopped buying them.
As a matter of fact, I discovered that it was much easier and cheaper to make flavored rice out of ingredients I already had in my pantry.
Hence this homemade copycat rice a roni was born. I recall the first time I made it to go along with a delicious steak dinner I made for hubby and myself. Apparently he used to eat rice a roni as a kid too and loved it. So I made this copycat rice a roni, plated it beside a delicious steak and asparagus dinner, and waited for the verdict.
Initially, he thought it came from the box and he claimed I doctored it up somehow because it tasted so delicious. He was in shock when I told him it wasn't from a box. As a matter of fact, he didn't believe me, still doesn't believe, and always looks in the trash for a rice a roni box as evidence when I make it.
I tend to make all my rice in my Instant Pot now and this copycat rice a roni is no different. Reason being is that with the right ratio, rice cooked in the pressure cooker always comes out perfect. I tend to walk away and forget to lower the stove when it comes to stove top rice. The pressure cooker allows me to place my ingredients in the pot, set my timer, and go on to the rest of my meal. Perfection and no more burned rice bottom.
The great thing about this rice a roni is that you can prep the majority of the ingredients ahead of time. No need for a rice a roni seasoning packet when all the dry herbs and spices are in your cupboard. The only herb in this recipe that isn't dried is the parsley. Dry parsley can be substituted but fresh parsley is so much better.
I hope you enjoy this homemade copycat rice a roni as much as we do. I hope your family believes you when you tell them it's not from the box. As always, Enjoy 🙂
Looking for more Instant Pot recipes with rice? Try these out:
Combine dry thyme, minced dry onion, garlic powder, salt, and turmeric. Set aside.
Set pressure cooker to sauté. Once Hot, add butter and let melt. Once melted, add thin spaghetti noodles and stir until toasted, about 2 minutes.
Add rice and stir for about 30 seconds, until slightly toasted.
Add spice mixture and chicken broth and stir, ensuring that there are no pieces stuck to the bottom. Turn off sauté mode on pressure cooker and set pressure cooker on Manual mode for 8 minutes. Cover pressure cooker, making sure valve is set to sealed.
Once pressure cooking time is done, allow to natural release for 10 minutes, then quick release any remaining pressure by moving valve to "venting"
Open lid and add chopped parsley. Fluff with fork and Enjoy!
Video
Notes
Make sure there are no dry bits stuck to the bottom of the pot. This could result in that annoying "burn" signal some pressure cookers give off. Once you add your broth, stir with a wooden spoon to ensure there is no food stuck to the bottom. Basmati rice can be substituted for the long grain. I always rinse my rice under cold water before cooking. I started doing it out of habit because mama taught me that way. It yields a much fluffier non sticky rice. *If subbing dry for fresh parsley, reduce amount to 1 tsp.
Nutrition
Calories: 160kcal
Step by Step Photos of Copycat Rice a Roni in Pressure Cooker
This zucchini mushroom chicken is a chinese restuarant dish that can be on your dinner table in a hurry with minimum ingredients. Coated in an amazing sauce with tender chicken pieces makes this meal a winner.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
There was a point in my life that I ordered chinese food about once a week. I mean, how convenient is to sit at home, order dinner over the phone, and have it delivered piping hot at your door? Pretty convenient I'd say. And I would continue to do this until I realized that sometimes that food wasn't piping hot when it reached my door. Or sometimes I'd shell out 40 bucks for a meal that I could make for a fraction of the cost. Or sometimes the meals I ordered were very high in sodium which can cause a host of health issues.
So cooking Chinese dishes at home became a thing for me and it should become a thing for you too. So about this Zucchini Mushroom Chicken...omg delicious!!! Not only are the flavors of this dish amazing, but if you follow my technique for this recipe, you will end up with the most tender pieces of chicken breast you ever had in your meal.
Chicken breast is one of the most trickiest parts of the chicken to cook with as it's not as forgiving if you overcook it. Most chinese restaurants have mastered the chicken breast by providing succulent velvet textured chicken. How do they it you may ask? Well they...velvet the chicken.
If you do a google search about velveting chicken you will find various techniques on how to do it. Some say you should parboil the chicken first, others have it coated in cornstarch and then parboiled. Either way, most ways were too complicated and discouraging. This way is by far the easiest and brings amazing results. I find that velveting the chicken is an important step in this zucchini mushroom recipe and I hope you don't skip it. If you do, no worries, your dish will still be amazing but seriously consider giving it a try.
When it comes to stir fry at home, I usually use my large nonstick pan rather than my wok. Since I cook on an electric stovetop, there isn't enough heat to properly heat up all sides of a wok. A non-stick skillet works best for home cooks, especially those with electric burners.
I hope you enjoy this zucchini mushroom chicken recipe as much as we do. Don't forget to scroll down and check out the step by step photos for this meal.
Looking for more Zucchini Recipes? Try these Zucchini Fritters made in an Air Fryer.
Looking for more Stir fry recipes? try this one out:
This zucchini mushroom chicken is a chinese restuarant dish that can be on your dinner table in a hurry with minimum ingredients. Coated in an amazing sauce with tender chicken pieces makes this meal a winner.
1medium zucchinicut in half lengthwise, then sliced
salt and pepper to taste
Instructions
Sprinkle baking soda over chicken breast, making sure it is fully coated. Set aside for 20 minutes.
Combine soy sauce, rice vinegar, sugar, garlic, ginger, and red pepper flakes if using. Set aside.
Rince baking soda off of chicken and dry with good quality paper towels.
Add 1 tablespoon vegetable oil and sesame oil in pan over medium-high heat. Once oil is hot, add chicken and cook until both sides are browned, around 4 minutes.
Remove chicken from pan. Add remaining vegetable oil to pan and add zucchini, mushrooms, and onion. Cook while stirring until vegetables have softened, about 3 minutes.
Add chicken and sauce to pan, stirring until vegetable and chicken is fully coated with sauce. Cook for about 1 minute more. Serve with white or brown rice.
Step by Step Photos of Zucchini Chicken and Mushrooms
Place baking soda over thinly sliced chicken breast. Set aside for 20 minutes.
Slice onion, zucchini, and mushrooms. Set aside.
Prepare sauce. Set aside.
Rinse chicken and pat chicken pieces dry.
Cook chicke over medium-high heat until browned on both sides. Remove from pan.
Cook zucchini, onion, and mushrooms in pan until softened.
Add chicken and sauce to the pan. Cook for about 1 minute more.
Notes on Zucchini Mushroom Chicken
The chicken breast will feel a tad bit slimy after baking soda is rinsed off. Do not fear, it will cook just fine. Make sure you use good quality paper towels when drying the chicken so they don't stick to it.
Make sure all the baking soda is rinsed off chicken. You don't want the chicken to taste like baking soda in the final dish.
Chop vegetables and prepare sauce while chicken is marinating in the baking soda. That's the beauty that makes this dish a 30 minute dinner.
Add red pepper flakes if you want a bit of spice in the dish.
This Orange Poppy Seed Bundt Cake is a delicious citrus flavored cake with the perfect amount of poppy seed crunch. Enjoy it for breakfast, lunch, brunch, or an after dinner dessert.
March has arrived and I'm super hype about it. I'm only a few months closer to my all time favorite season, summer. But in the meantime, I'll just enjoy the fact that it's not freezing cold here in Carolina. Speaking of warmer weather, the change in temperature has made me want to get in the kitchen and bake more. Oddly enough, the warmer it is outside, the more I crave desserts like cakes and oven baked pies. So let me start by sharing this Orange Poppy Seed Bundt Cake Recipe with you.
I'm a huge fan of citrus desserts. Lemon meringue pie is a favorite around here and so is this Grapefruit Cake Recipe. But lemon is always the star of the desserts, so I figure why not give it a go with an orange. This Orange Poppy Seed Bundt Cake takes the cake...haha, get it?
I love this cake because it is so easy to put together and toss in your oven. I love the addition of vegetable oil rather than butter as it keeps the cake moist. I also love the addition of buttermilk for the texture and taste.
Speaking of buttermilk, I tend to run out of it quite frequently, especially when I want to use it in a baked good. I've found a good subsitution is to use 1 cup milk and 1 teaspoon of white vingear. Just combine the two in a measuring cup and allow it to sit for about 5 minutes. Like magic, your milk curdles a little and makes a wonderful buttermilk subsitute.
I like to enjoy this cake with a nice hot cup of coffee and staring out my living room window. I tend to do this a lot while I listen to a great playlist. For this, Isacc Hayes Walk on By is what I enjoy listening to. I hope you enjoy this Orange Poppy Seed Bundt Cake as much as we do. Until the next baking adventure, enjoy 🙂
Preheat oven to 350 degrees. Grease a bundt cake pan and set aside. Combine flour, baking powder, salt in a bowl. Whisk and set aside. Beat sugar and oil in a large bowl. Add eggs in one at a time until combined. Add orange juice, vanilla extract, orange zest until combined. Mix in flour mixture and buttermilk to large bowl, alternating between adding the flour and buttermilk until combined. Stir in poppyseeds. Pour batter into bundt cake pan and place into preheated oven. Bake for 50 min to 1 hour or until toothick entered into cake comes out clean. Remove from oven and cool in bundt cake pan for 15 minutes. Remove and allow to cool completey. Pour glaze over top of cake.
For Glaze
Combine powdered sugar, orange juice, and zest and whisk to combine. Pour over cooled bundt cake. Enjoy!
Notes
Notes on Orange Bundt Cake Recipe
Add more orange zest for a more dominant orange taste in the cake or glaze.
Cake is best served with a cup of coffee.
Suggested Tools & Ingredients for Orange Bundt Cake Recipe
Here's an easy and delicious way to prepare the Sous Vide Egg Bites Recipe in the Instant Pot. A creamy and delicate egg all in two bites...or one if you want to gobble it up.
Hello World! I feel like I've been flooding my most recent blog post with a ton of Instant Pot recipes. Let me apologize and start by saying that I won't be posting only Instant Pot recipes. But Gosh darn it, that Instant Pot is amazing.
I'm used to making soups, stews, and one pot meals in it but I was intrigued when I discovered that I could make eggs in the Instant Pot. No, not boiled eggs (which I hear is a great way to make a ton of boiled eggs) but creamy delicious egg bites.
Are these similar to sous vide egg bites?
Yep, but I don't use a Sous Vide machine. The first I heard of these is when Starbucks added it to their menu and called it "Sous Vide Egg Bites." They apparently use the sous vide machine but the Instant Pot gets the same velvety, creamy texture.
Let's be real, everyone and their mama got the Instant Pot for Christmas. How awesome is it that we can make this wonderful breakfast at home and save some coins when we head to our favorite coffee shop. These are the kind of a breakfast snack that can be made ahead of time. The whole family will love this grab and go breakfast.
This egg bites recipe comes together quickly and requires only a 9 minute steam time and 10 minute natural release time in the Instant Pot. There are a couple of suggested tools when making these babies...a blender, a a silicone baby food mold , and a Steamer Rack Trivet(this should have come with your instant pot).
As you can see, the texture of these eggs are creamy. This recipe isn't for you if you like your eggs hard or fried. But if you like creamy eggs and don't have the patience to make Gordon Ramsey's creamy scrambled eggs in a skillet (my favorite way to make them), then this Sous Vide Egg Bites Recipe is for you.
The best thing about these egg bites, other than the fact that they are creamy and delicious is the fact that you can hide veggies in them. I keep it simple with just adding spinach to mine. I also add bacon. Can I call bacon a veggie?
I hope you all enjoy these "Sous Vide" egg bites as much as we do. Until the next recipe.
Watch this video tutorial and see how I make these egg bites from start to finish.
Here's an easy and delicious way to prepare the Sous Vide Egg Bites Recipe in the Instant Pot. A creamy and delicate egg all in two bites...or one if you want to gobble it up.
Add bacon pieces to bottom of silicone baby food maker in the molds. Set aside.
Add eggs, cheddar cheese, cottage cheese, heavy cream, hot sauce, and salt & pepper to a blender. Blend until smooth consistency. Stir in chopped spinach.
Pour egg mixture into baby silicone baby food maker, covering bacon. Cover baby silicone food maker with foil paper.
Add 1 cup of water to bottom of Instant Pot and place trivet inside. Place baby food maker on top of trivet in Instant Pot. *See note about creating a foil sling or use tongs for easy removal.
Cover Instant Pot, making sure valve is set to "sealing." Select "Steam" and set timer to 9 minutes. Once the time timer goes off, allow it to natural release for 10 minutes. Then switch your valve to "venting" to do your quick release to remove any remaining pressure.
Open your Instant Pot and remove silicone baby maker. Allow to stand for a few minutes and turn eggs over onto a dish. Enjoy immediately or refrigerate for up to 4 days.
Video
Notes
Suggested Tools for Sous Vide Egg Bites Instant Pot
Notes on Sous Vide Egg Bites Recipe in the Instant Pot
You can create a foil sling for easy removal of the baby silicone mold in the Instant Pot. To create the sling, take a 20 inch long piece of foil paper and fold it into thirds. Place this in the Instant Pot, on the trivet and place the baby silicone mold on top of that. When ready to remove from the Instant Pot, grab the foil sling. Or in the alternative, you can use tongs to grab the side of the silicone mode for removal.
Have fun with the add ins and use whatever cheese you may like.
Allow the egg bites to sit after removing from Instant Pot to have them firm up a bit.
With the egg mold linked here, I don't spray the silicone mold and my eggs slide right on out. I highly reccomend this silicone mold. However, I have used other molds with this recipe and they have stuck. So I suggest always spraying the mold.
These can be reheated easily in the microwave. If refrigerated, try 30-45 seconds in the microwave. if frozen, try 60 -90 seconds. Re-heat time will depend on the wattage of your microwave.
This Pressure Cooker Turkey Chili Recipe is not only delicious but has only a 25 minute under pressure cook time. It's the perfect one pot dinner that can be made on any weekend or weeknight.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Oh how I love my Instant Pot Electric Pressure Cooker! Although I took a leave of absence from the blog, I've been getting great feedback on my Instant Pot recipes, like this Pressure Cooker Shrimp Paella or this Instant Pot Jamaican Cornmeal Porridge Recipe. So, of course, the first recipe I had to share on my return to blogging was this Pressure Cooker Turkey Chili Recipe.
One pot meals are a necessity in our meal rotations and our electric pressure cooker has been a life saver when it comes to creating these meals. Let's just say that for the last few months I've been super busy and extremely tired. Why may you ask? Well for starters, I starred in a feature-length film that is available on Amazon. It was a pretty big way to start the year and something brand new to me. But hey, YOLO (you only live once) and being an actress is now on my resume. The movie took a bit of time as I not only acted in it, but I helped with directing and editing as well. Feel free to check out the movie free on Amazon.
After the movie was made, you would think life would slow down but we chose to keep it moving. My husband and I always wanted to expand our family of 3 but were told that it would only be possible with In Vitro Fertilization(IVF). That itself was a little overwhelming. Dealing with taking shots every day, various medical procedures, and the fear that it just may not work will have you feeling overwhelmed. Regardless, it was totally worth it as we became pregnant on our first round. 8 months later, after a difficult pregnancy, our little precious daughter made her way into this world. Now our house is full of girls, sorry hubby.
It's meals like this Turkey Chili made in my Instant Pot that allowed my family to eat healthy while our lives went through so many exciting changes.
Chili in the Slow Cooker, Stove Top, or Instant Pot...that is the question?
Chili used to be a meal that I thought was only available on a long weekend when you had hours to sit over a stove and stir every once in a while. Truth is, it's been a long time since I've made chili on the stove top. I'm not the hugest fan on watching food on the stove for long periods of time. The slow cooker is my 2nd favorite method for cooking chili but it didn't provide me with the last minute dinner availability. So the Instant Pot Electric Pressure Cooker became the perfect vessel to make this delicious turkey chili dinner.
Although my Instant pot has a slow cooker function, I prefer to use the pressure cook and sauté function only on my machine. Rumor has it that the slow cooker function on the Instant Pot isn't as good as the original slow cooker.
Which is Healthier, Ground Beef or Ground Turkey?
Although the majority of the chili we make in our house is made with beef, I wanted to try something different for my hubby and oldest daughter. Chili happens to be one of her favorites but I wanted to limit the amount of red meat we were eating. The great thing about this turkey chili is you won't even notice that there isn't beef in the chili because...well, it taste like some darn good chili.
So which is healthier? It pretty much depends on which kind of ground turkey or ground beef you buy. Fit Found Me has a great article detailing the differences between both.
Spices for Pressure Cooker Turkey Chili
So what's the secret to this delicious chili?? The spices! Of course, there is chili powder, cumin, and a dash of cinnamon. All that combined with the other ingredients gives you a dynamic chili taste.
Spices
How Long to Cook Chili in a Pressure Cooker
You will get different opinions on how long you should cook anything in the pressure cooker. Some even say you can get that flavor within as little as 10 minutes cook time. I'm a firm believer that this chili deserves a good 25-minute pressure cooker time. The longer it's in there, the better the chance of getting that dynamic flavor.
What to serve with this chili?
Cornbread!!! or Tortilla chips. I like to top mine with sliced jalapeno, cheddar cheese, and sour cream.
It's super easy to make this chili, which makes it perfect for a weeknight or weekend meal. So spice it up and enjoy this pressure cooker turkey chili recipe. Also, it feels great to be back.
Set your Pressure Cooker to sauté mode. Once it displays "HOT", add vegetable oil. Once oil heats, add onion and red bell pepper and stir until softened, about 3 minutes. Add garlic cloves and cook for about 1 minute more.
Add ground turkey and stir, cooking until meat is no longer pink. Add chili powder, cumin, oregano, cinnamon, paprika, salt, black pepper, and cayenne pepper. Stir and turn off Pressure Cooker.
Add corn, kidney beans, and chicken broth and stir. Place can diced tomatoes on top but do not stir, just leave it on top.
Set Pressure Cooker on Manual (Pressure Cook) for 25 minutes. Cover, making sure the valve is set to seal.
Once time is up, allow pressure cooker to natural release for 10 minutes, then quick release by switching valve to vent. Once pressure is fully released, open and stir.
If you find chili to watery, set pressure cooker to sauté until mixture starts to boil and stir until desired consistency, no longer than 5 minutes. Add 2 tablespoon of cornmeal to thicken.
Video
Notes
Top with your favorite Chili toppings: Jalapeno, cheddar cheese, avocado, sour cream, etc.
You can sub your favorite bean for one of the kidney beans. Feel free to try it with black beans or any bean you like with your chili.
Make sure the diced tomatoes remain on the top when pressure cooking. If mixed in prior to pressure cooking, you risk the tomatoes being scorched on the bottom.
The chili will be watery when you first open the pressure cooker. In order to thicken it, you can turn on the saute function and stir continuously allowing it to reduce down. I like to add very fine cornmeal and stir it in on saute for a few minutes. It changed the flavor profile ever so slightly but it's sooo good.
Step by Step Photos of Pressure Cooker Turkey Chili
Sauté onion, red pepper, garlic in 2 tablespoon vegetable oil.
Add in turkey meat and cook until fully cooked.
Add spices and stir. Turn off pressure cooker.
Add beans, corn, and chicken broth and stir,
Place diced tomatoes on top. Cover and pressure cook for 25 minutes
after pressure cooking, let natural release for 10 minutes and then quick release. Chili will appear watery. To thicken, set pressure cooker on sauté and stir to thicken.
I had the opportunity to dine and relax at Dame's Chicken and Waffles Cary, NC. This new location is perfect for those that are looking for delicious Dame's entrees in a new bigger location.
chicken and waffles
I usually don't venture outside of Charlotte when it comes to my restaurant escapades, but when a friend becomes co-owner of a restaurant, I have to go check it out. Dame's Chicken and Waffles is pretty much a household name around North Carolina with locations in Durham, Greensboro, and now Cary, NC. When I heard Dame's would open in Cary, NC, I immediately got jealous. I've been waiting for them to open in Charlotte for years. But I digress...folks in Cary are lucky to have this location.
Let me start from the beginning...
I had to travel to the Triangle for work and realized that it would be a great time to catch up with my law school study group who are more like close friends rather than just old study partners. Ironically, on the morning of our planned dinner, Facebook reminded me that 10 years earlier we took a photo during out first year of law school. The majority of these friends are in private practice, one is an assistant public defender (me), 2 are bloggers, and one became co-owner of Dame's Chicken and Waffles Cary, NC. Dame's became the obvious location for us to grab a bite and catch up.
I arrived at Dame's at 7pm on a Tuesday. This location is located in a shopping center which makes parking easy. I was out of my car and at the front doors of the restaurant in no time. Once I walked in, the atmosphere of Dame's was perfect for our law school reunion. This place is much bigger than the Durham location. I immediately noticed this amazing artwork on the wall. It's painted by a local Durham artist, Artie Barksdale. Kuddos to Dame's for keeping it local. In the background, D.J. Pandora was spinning a nice jazz mix and I realized that this was a place I could relax, have great conversation, and eat.
We started our meal at Dame's in Cary with this twist on your traditional Shrimp and Grits. This version is made with a grit cake and it was my first time trying it. It's a spin on the classic grits as the outside is fried and the inside is filled with creamy grits. I loved this spin and the flavor was on point.
We next moved on to our entrees and almost everyone ordered chicken and waffles. Dame's doesn't serve your typical Chicken and Waffles. The menu offers great variety and combinations that it's hard to pick just one. Waffles range from sweet potato, gingerbread, and vegan while there are a variety of drizzles and smears that come along with it. The menu at Dame's comes is filled with suggestions but feel free to change it up, I know I did. All food is made fresh and we got our orders delivered to our table in really good time.
I ordered the gingerbread waffle with vanilla almond smear and sweet whiskey creme drizzle. It was amazing!!! The other cool thing is that my chicken breast was shaped like a heart. It's so good to be loved 🙂 I also ordered some of the calypso sauce to dip my chicken in which provided a nice spice to my meal. Each chicken and waffle entree comes with a side, which most restaurants don't offer in a chicken and waffles special. I ordered the spicy collards and they were absolutely amazing! I don't usually do collards but these were so good. So full of flavor and just the right touch of spice.
Overall, my experience at Dame's Chicken and Waffles in Cary, NC was great. The only sad face moment was that they didn't serve alcohol but a little birdie told me that is coming soon. If you've been to any Dame's, you know that the drinks are delicious. I'm sure the ones here will be as well.
So for you lucky folks in Cary, you have a wonderful gem in your city. As for me, I'll still dream of the day Dame's decides to open a location next door to my house. A girl can dream can't she.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
April is here! Did you play any April Fools Day pranks on anyone? I didn't. My husband tried to trick me all day...he never got me. I couldn't think of anything clever so unfortunately I didn't get anyone this year. I'll have to make sure to plan something amazing next year.
So about this Awesome Quinoa Dish...it was provided to me by my friend/co-worker Kate. Funny enough, while we chatted during court sessions, I told her how much I despised quinoa. First, I had no clue on how to pronounce it correctly. Thankfully, Kate was able to teach me the right pronunciation(Keen-wah). No more strange looks when I ask where the quinoa is located in the grocery store.
Second, I just didn't like the taste. She was shocked and informed me that quinoa could be...well delicious. I doubted her at first but Kate was nice enough to write the recipe out for me with the title of "Awesome Quinoa." It took me a while to get to trying the recipe and when I finally did, I had to admit it was pretty awesome. Even my daughter loved it...and she is the pickiest.
I've been experimenting a ton with quinoa now but this quinoa dish is what really got me into it. This quinoa recipe is great as a side dish or a base for other dishes, like chicken burrito bowls or even vegetarian Buddha bowls. Feel free to sub the chicken broth with vegetable broth.
So why quinoa rather than good ol' fashion rice? Because there are a ton of health benefits associated with quinoa. I haven't given up on rice but it's a nice way to mix it up from time and time again. I hope you enjoy this quinoa recipe as much as we do. I've provided a video with this one. I've been practicing on my video creation and editing...I think I did a pretty decent job with this one. Well, until the next recipe and video.
Sauté onions and garlic in olive oil over medium heat until onions are softened. Add quinoa and stir until quinoa gets slightly puffed. Add chili powder, cumin, red pepper flakes, cinnamon, cocoa powder, and salt and pepper. Cook for 1 minute, stirring occasionally. Add white whine and chicken broth. Stir. Reduce heat to medium low. Cover and cook for 15 minutes. Remove lid and stir. Serve and Enjoy 🙂
This pressure cooker shrimp paella, made in my Instant Pot Pressure Cooker, will knock your socks off. And if you're not wearing socks, it'll make your toes curl. Not only does it have tons of flavor, but it comes together so quickly, with only a five-minute high-pressure cook time in the Instant Pot.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
I'm bizack with another Instant Pot recipe...and I'm super excited to share this one because it's such a quick and easy meal.
Although I love to cook, most weeknights, I'm exhausted, and I'd rather not stand in front of the stove, dirty up pots and pans, or order out. I'd rather order out, but then my bank account says, "No, ma'am."
It's days like that that recipes in my Instant Pot are so important. If you haven't gotten an Instant Pot yet, you're missing out. It is one of my all-time favorite kitchen appliances, outside of my oven.
I went on and on about it in my post about Instant Pot Jamaican Cornmeal Porridge, so I won't do that again here. But for those who don't know, it's an electronic pressure cooker that cuts cooking time in half.
Its sauté function makes it great for browning meat and softening onions in meals.
Alrighty, so about this Instant Pot pressure cooker shrimp paella. Well, I always keep a bag of raw frozen shrimp in our freezer at home. I love frozen shrimp because the defrost time is so quick, and the cook time is so fast.
The great thing about this recipe is that you don't even have to defrost the shrimp. It's literally a throw-it-in-the-pot kind of recipe. And if you prep your ingredients ahead of time by chopping the onions, peppers, and garlic...well, my friend, you may break the record for the quickest dinner on the table.
Your family will love this Pressure Cooker Shrimp Paella
I remember the first time I made this for my family. My daughter was literally shocked. She thought I ordered out and didn't tell her. She couldn't believe how quickly dinner was done. I just told her I was Super Mom. She was indeed impressed.
People don't generally think of cooking shrimp in a pressure cooker. That makes sense because shrimp cooks quickly, and if it's not done right, it can lead to a rubbery mess.
Of course, the key to avoiding this is a short cooking time and using jumbo frozen shrimp with the shell on. This will ensure your shrimp is perfectly cooked.
The only slight annoyance with this recipe is the taking the shell off after cooking and before serving. Honestly, it's up to you how you handle that part. On days I'm really tired, hubby and daughter are on their own when it comes to taking off the shells. On other days, I remove it for them so I don't hear their whining.
I've included step-by-step photos of how to cook this meal in the Instant Pot. I remember when I first got my Instant Pot, I was lost on how to operate it. After pressing buttons and reading the manual 4 times, I figured it out. Well, as always, Enjoy 🙂
Pin Pressure Cooker Shrimp Paella for Later 🙂
Looking for more Pressure Cooker Recipes? Try these out:
Make this Pressure Cooker Shrimp Paella in your Instant Pot for an easy and quick dinner. With only 5 minutes of pressure cooking time, this recipe is perfect for any night.
Set Instant Pot to Saute function. Add butter to pot and melt. Add onions and cook until softened. Add garlic and cook for about a minute more. Add paprika, turmeric, salt, black pepper, red pepper flakes, and saffron threads. Stir and cook for about 1 minute. Add red peppers. Add rice and stir. Cook for about 30 seconds to 1 minute. Add chicken broth and white wine. Deglaze your pot by stirring to ensure that there is no food stuck to the bottom of the pot. Add shrimp on top. Turn off Instant Pot and cover. Make sure valve is set to sealing. Set Instant Pot to Manual Mode and set a 5 minute timer. When done, quick release. Remove shrimp from pot and peel if desired. Serve with Cilantro.
Video
Notes
Make sure there are no dry bits stuck to the bottom of the pot. This could result in that annoying "burn" signal some pressure cookers give off. Once you add your broth (but before you place frozen shrimp on top), stir with a wooden spoon to ensure there is no food stuck to the bottom.
This recipe was prepared in a 6qt Instant Pot. Please adjust accordingly for 3qt and 8qt models.
Nutrition
Calories: 318kcal
Notes on Pressure Cooker Shrimp Paella
Use rawjumbo frozen shrimp with the shell on. This will ensure that your shrimp is not overcooked and your rice cooks perfectly. If you don't have jumbo shrimp or it's not frozen, then you will need to cook the shrimp seperatley.
Make sure to deglaze your pot after the rice is added. Any food stuck to the bottom of an Instant Pot may cause the "burn signal to appear."
This recipe can be modified with many different vegetable or meat additions. There are some great modifications on the comments below.
Rinsed rice...I find this is a must in every rice recipe I make.
Step by Step Photos of Instant Pot Pressure Cooker Shrimp Paella
Press Sauté button on Instant Pot. It will automatically say 30 minutes. No need to adjust the time.
When Instant Pot says Hot, you are ready to add your ingredients. Add butter to melt.
Add onions and stir. Cook until softened, about 3 minutes.
Add garlic. Stir and cook for about 1 minute.
Add spices and stir, cooking for about 1 minute.
Add red peppers and rice and stir, Leaving to cook for about 1 minute.
Add wine and chicken broth. Make sure the rice is all covered.
Add frozen shrimp to the top, shells and tails on. Do not stir!
Turn the Instant Pot Off.
Cover the Instant Pot, making sure the dial is turned to "Sealing."
Select the Manual Button and Adust the time to 5 by pressing the minus (-) button. This is how you start the Instant Pot and pressure will begin to build. The screen will then say "On" while pressure is building before the timer starts.
Once the timer is done, your Instant Pot will beep and your screen will look like this. This is when your natural release timer starts if you want to use it. We won't be using natural release for this recipe.
Move the dial to the left or the right to "Venting" to let the pressure and steam escape. This is known as a "quick release."
DO NOT OPEN THE INSTANT POT WHEN THAT LITTLE METAL CIRCLE IS UP. Too much pressure is in the pot. Once the little metal circle is completely down is when you can take off the cover.
When the little metal circle is all the way down, your Instant Pot is ready to open.
All done. You may remove the shrimp and top and peel before serving.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
So Spring is here! Hooray! Other than my allergies acting a fool, I love Spring because it means we are one season closer to my favorite season, Summer! Another cool thing about Spring are all the cool foodie holidays that happen during this time. In honor of these foodie Holiday recipes, I've included a few recipes from a few other bloggers below.
National Waffle Day is on March 25th and I decided to represent with this Cinnabon Waffle Recipe!!! Why a Cinnabon Waffle?? Well I love, love, love, love Cinnabons. They are my favorite mall treat. I love them so much that one time, on a road trip home from Maryland, I made my husband get off the highway because I swore I saw a Cinnabon sign. Well...there was no Cinnabon off that exit, apparently no sign, and 10 minutes added to our trip. Oooops. It was at that time that I realized I had it bad for this sweet treat.
I've actually made copycat Cinnabons from scratch a few times but in order to get the dough just like I like it, it takes a whole lot of mixing and rising which means a whole lotta waiting. So I needed a faster fix and decided using my waffle iron would be much better.
I tend to make this Cinnabon Waffles recipe alone or with a side of fried chicken for some good ol' Chicken and Waffles. Great thing is if I make them for dinner, I just pack up any leftover waffle batter and enjoy waffles for breakfast too.
This recipe does take a few steps but the results are the perfect waffle for Waffle Day. Perfectly waffled waffles with a brown sugar topping and cream cheese glaze. So yum.
For brown sugar topping
Don't forget to check out some of the other post for some other great foodie holiday recipes. Until next time...
Notes on Cinnabon Waffles Recipe
You can use almond milk or regular milk. I've used both with no problems.
Prior to making these waffles, preheat oven to 250 degrees. Once waffles are done, place on baking sheet in preheated oven to keep waffles warm.
Combine all purpose flour, sugar, salt, and cinnamon in a bowl. Set aside. Separate eggs, placing egg whites in a mixing bowl and whip egg whites until stiff peaks form. In another bowl, combine egg yolks, vanilla extract, melted butter, and milk and stir. Add dry ingredients and stir until combined. Fold in egg whites until egg whites disappear in batter. Place on preheated waffle iron and cook until done. Assemble waffle by topping with cinnamon sugar and cream cheese toppings. Enjoy 🙂
Cinnamon Sugar Topping
Place butter, brown sugar, and cinnamon in a pan over medium-low heat. Stir until butter melts and mixture starts to slightly bubble. Remove from heat.
Cream Cheese Topping
Mix butter and cream cheese together with mixer until combined and fluffy. Add powdered sugar, vanilla, and milk.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
The first time I had beets, which wasn't that long ago, I thought they were the grossest thing on the planet. Seriously, I wondered why anyone would even consider eating them. Granted, the beets I tried were pickled and I ate them by themselves. So for a while, I left the beets alone.
Then one day, I was reading...as I tend to do often because I'm a smarty pants, and discovered that beets have a ton of health benefits. Like a freaking ton. And since I'm on this whole healthy kick in my life (except for the fact that I've been test baking macarons every night), I decided I was going to have to find a way to get beets in my belly, other than pickled of course. Hence the creation of this Beets Apple Carrot Juice recipe.
I played around with a lot of different ingredients when it came to creating beet juice. The first time I had way too many things added and decided to keep it simple with what was in my kitchen at the time, which happened to be beets, carrots, and Honeycrisp apples. Once I mixed these together, I was surprised by how delicious it was and it became my go-to breakfast drink.
Side Effects of Beet Juice
Now of course, there were a few...umm, complications when it came to drinking this beet juice. First, this beet apple carrot juice causes a little stomach discomfort initially. Oh heck, I'll call it what it is...It causes gas. My hubby seriously threatened to leave and I provided so much laughter to my daughter when I started drinking this juice. Now I can't be sure if this was caused totally by the beet juice or the fact that I started eating fruits and vegetables like crazy. If your body isn't used to tons of healthy food, it may react like that initially. I no longer have this problem if anyone was wondering.
Also, be prepared for your...umm...bodily waste to turn red. Don't freak out., it's normal and won't last that long. Again, your body has to get used to all the beet love. Other than those weird occurrences, beets are great!!!
Health Benefits of Beet Carrot Apple Juice
So what about those health benefits of this beet apple carrot juice you may ask? Here's a nice list for ya
Beet juice lowers blood pressure and is good for overall heart health. According to Web MD, beet juice can lower blood pressure immediately after consumption.
Beets are known to decrease the risk of spinal defects and brain delay in the fetus for pregnant women.
Carrots are known to help with heart health as well as vision. I talk a little more about carrots here in my Jamaican Style Carrot Juice. Not as healthy but oh so good.
An apple a day keeps the doctor away. ok, not really true but apples have a ton of health benefits as well.
This juice is not recommended for anyone that suffers from kidney stones as beets and other oxalate-rich food should be eaten with caution.
Can I make Beet Carrot Apple Juice in a Juicer or Blender...That is the Question??
Both work wonderfully...however, if you decide to blend...I'd use a high quality blender and strain the juice afterwards.
Well, I hope you like this beets carrot apple juice recipe as much as I do. I'll be sure to continue to include more healthy (and non healthy...I love my sweets man) recipes in the coming weeks. Until next time...
This 3 Ingredient Beet Apple Carrot Juice Recipe is a delicious and healthy drink. Beets have a ton of health benefits and this is a great way to get it in your diet.
Please use Honey Crisp or a similar juicy sweet apple. This is what gives the juice a sweet delicious taste.
This juice can be made with a juicer or a blender. If you're making with a blender, add a tiny bit of fruit juice or water and blend. Pour through a strainer and enjoy.
If your juicer is old school like mine and you have a thick consistency on top, either run through a strainer or stir juice before drinking.
Beets stain...so be careful when peeling because your hands will turn red, would hate to get that on your clothes.
This Chocolate Chip Pecan Cookie Recipe is a delicious treat. They are thin, crispy, and yummy.
This Chocolate Chip Pecan Cookie Recipe quickly became a favorite in our household. These are so thin, so crispy, so chewy, and so yummy. There are different kind of cookie lovers in the World. Those who like the fluffy cookie, like my Easy Pumpkin Cookie Recipe, or those who like the crispy on the outside and chewy in the middle cookie. In our house, these tend to be a favorite.
There are plenty...and I mean plenty of recipes for chocolate chip cookies on the net...and it's obvious why, soft chocolate chip cookies are amazing! But I like to add a bit extra when I make mine, adding additional ingredients to the base recipe. The inspiration I got for this recipe is a from German Chocolate Cake. German Chocolate happens to be hubby's favorite kind of cake and although he ask for me to make it quite often, I ain't got time for all that. Instead, I figured why not add some coconut, pecans, and chocolate chips to the cookie batter and BAM...just like a German Chocolate Cake in a fraction of the time. Well not exactly but hey, the cookie is still delicious.
It took a lot of practice to get these chocolate chip pecan cookies thin, crispy, and chewy like I like and the results were consistent. Make sure to check out the Notes Section below on some tips to ensure your cookies are the same.
Notes on Chocolate Chip Pecan Cookie Recipe
Make sure you use softened butter for the recipe. I just leave it out on the counter top for a few hours.
Your egg should be room temperature before it's added to the dough as well.
The bake time for these cookies are 8-10 minutes but keep a close eye on them, they can burn quickly if in the oven for too long.
Use a cookie scoop to make sure your cookies are uniform.
Preheat oven to 375 degrees. Combine all purpose flour, baking soda, and salt in a bowl. Set aside. Beat butter until fluffy, about a minute and add white sugar and brown sugar until fully mixed in. Add egg and vanilla to butter mixture until well combined. Add flour mixture to butter mixture until well blended and flour disappears. Fold in chocolate chips, pecans, and sweetened coconut flakes until incorporated into dough. Place dough on baking sheet with a cookie scoop or tablespoon, spacing 2 inches apart. Bake in preheated oven for about 8-10 minutes or until the tops of the cookies are golden. Once done, remove from oven and allow to cool on baking sheet for a few minutes. Then transfer to wire rack to complete cooling. Enjoy 🙂
This Shamrock Mint Hot Chocolate Recipe is perfect for St. Patrick's Day! Well, it's perfect any day of the year. If you like chocolate and mint, you are in for a real treat.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
The weather in NC has been so flip floppy, with one day it being cold and windy till the next day it being bikini weather. Well my body isn't bikini ready yet soooo womp womp. Either way, I like hot drinks year round, no matter what the weather. My husband thought I was crazy when we went to South Florida and I ordered hot coffee in 90 degree weather. I don't know, there's just something about that warm drink in my belly.
Despite the wacky warm weather, I found it the perfect time to talk about this Shamrock Mint Hot Chocolate recipe since St. Patrick's Day is near.
Now I won't act like I thought of this idea for Shamrock Mint Hot Chocolate out of the green....hehe, get it? I actually found out that McDonalds has a Shamrock Hot Chocolate when I was searching around for a recipe for the green Shamrock Milkshake. Rather than getting in my car and driving to McDonalds to try this hot chocolate, I walked to my kitchen and made my own...and I loved it. I've never had the McDonald's Shamrock Hot Chocolate and I probably never will because this one is so good. And you simply can't beat homemade hot chocolate.
So what makes this Shamrock Hot Chocolate so special?? Mint of course. If you follow the blog, you probably know that I love mint chocolate. I love it so much that I make these Mint Oreo Cupcakes for Two whenever I crave the combo. Funny thing is that my hubby and daughter, who claim they can't stand mint and chocolate mixed together, actually liked this hot chocolate. I swear they
Heat milk, cream, sugar in medium saucepan over medium low heat until it starts to get warm and you start to see little bubbles. Add cocoa powder and whisk until dissolved. Add chocolate and stir until it is all melted. Add peppermint extract.Add to glasses or mugs. Top with whipped cream and green sugar sprinkles.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Alright, it's February and I've already been thinking about St. Patrick's Day. Whenever I realize St. Patrick's Day is among us, I get ready with the mint desserts, corned beef recipes, and lucky charms. I know, there is a lot of history behind the Holiday and I appreciate that...but I really get excited about them turning that river in Chicago green.I know, I'm a little nerdy but green is my favorite color.
So about this corned beef hash breakfast casserole... I'm a lover of make ahead easy breakfast recipes and this casserole is just that. I like to make it on a meal prep day and eat it for a few days of the week by popping it in the microwave. Of course, that's only when there are any leftovers.
Most of my egg casseroles are meatless but I wanted to get a little creative with this one with the corned beef. Once we tried it, we loved it and I've made it this way a few times already. Hope you enjoy this corned beef hash casserole as much as we do.
Notes on Cheesy Corned Beef Hash Breakfast Casserole
If making this as a make ahead breakfast, just keep it on the fridge and warm it up in the microwave for breakfast. I keep it for 3 days at the most.
The corned beef can be substituted by any other deli meat but tis the season for corned beef.
Add potato and ¼ cup water to a microwave safe bowl. Cover and microwave for 4 minutes or until softened. set aside,
Whisk eggs and milk in a bowl. Add potatoes, corned beef, tomatoes, green onion, hot sauce, paprika, salt, black pepper, and ½ cup cheddar cheese. Stir to combine.
Place in greased 1.5 qt casserole dish and top with remaining cheese.
Bake for 35-40 minutes or until eggs are set and cheese is bubbling.
Nutrition
Calories: 162.4kcal
Pin Cheesy Corned Beef Hash Breakfst Casserole for Later
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
I may be a bit late to the game but I just found my love for chai tea! I was never a big tea drinker but started getting into them when I decided to give up coffee for lent last year. You can read about that experience here.
Will I give up coffee this year? I don't know, I may but I would be fine either way thanks to Chai Tea! In addition to my new love for Chai Tea, I also have a love for cupcakes. Well, I've always loved cupcakes but decided it was time to bring my two loves together. Say hello to these Chai Tea Cupcakes with Buttercream Icing!
So this tea obsession of mine was pretty serious. I have green tea, black tea, purple tea (hibiscus) and a host of others chilling in my cabinet waiting to be drunk. I can't say I loved all the teas I've tried but have found an appreciation for the many that exist. Tea has always calmed me during times of high stress. The aroma is what gets my nerves to pause and relax.
So how did we get to cupcakes? The last cup of chai tea I made tasted like dessert, only because I sweetened with milk and sugar and topped it with whipped cream and cinnamon. I think professional tea drinkers would frown upon that but it was sooo good. The next natural step would be cupcakes.
These chai tea cupcakes remind me of spice cupcakes, because I used a lot of spice in them. It literally reminds me of a chai latte I would get from my favorite coffee shot. The buttercream icing is a typical butter cream flavor to contrast all the flavor of the cupcake. And of course, I topped with cinnamon to make them perty.
I hope you enjoy these chai tea cupcakes as much as we do. Daughter snuck and ate 4 in a row the first time I made them. I couldn't even stay mad at her.
Preheat oven to 350 degrees. Place milk in a pot over medium heat. As soon as milk starts to boil and you see bubbles, remove from heat and add tea bags. Allow to brew for 10 minutes Add all purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, and salt to a bowl. Set aside. In another big bowl, combine milk and tea mixture, white sugar, vanilla flavored yogurt, and vegetable oil. Stir until incorporated. Add dry ingredients and mix until flour disappears.Place in muffin tin and bake for 20-25 minutes, or until toothpick comes out clean. Allow to cool. Frost with icing and dust with cinnamon. To make frosting, add butter, vanilla extract, powdered sugar, and milk to a bowl and mix with mixer until fluffy.
Notes
Nutrition
Calories: 270.6kcal
Step by Step Photos of Chai Tea Cupcakes
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You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Cauliflower...oh the wonderful neglected vegetable in my kitchen. I loved cauliflower growing up, especially raw dipped in tons of ranch. But for the last few years, cauliflower has been pretty absent from my diet. Such a shame.
Now that I'm a grown up, a wife, and a parent, I think it's time I start incorporating this vegetable (and a host of others I neglected) back into our kitchen and into our diet. First step will be with this easy roasted cauliflower and sweet potato recipe.
Now when I say easy, I mean easy. I just preheated my oven, chopped these veggies, added some oil and rosemary and garlic, and popped it in the oven.
This was the perfect side dish for my entrees. One night I ate this as the main course without meat. I don't know if that's healthy but I sure got full.
Speaking of full, my time has been feeling quite full lately...watching reruns of Living Single. Remember that show? Best friends in the 90s living as roommates.
It's funny because I was around 10 when that show was on t.v. I never could relate to the characters at that time (I mean, I was 10) but watching it in my 30s (early 30s) I absolutely can relate.
One episode in particular really sparked my interest. Maxine Shaw, an attorney who worked at a law firm, was fired from her job and had took up new employment at a telephone agency. Well...the agency turns out to be shady and all the employees and the owner end up getting arrested and find themselves in court.
Maxine Shaw is appointed a public defender and this guy is terrible. As a matter of fact, he represents the stigma t.v. gives a lot of public defenders, overworked, cases not even looked at before court, and urging clients to plea.
Well no worries...Maxine Shaw fired him, defended herself, and won her case! She also ended up representing all of the other employees of the call agency and got them all off. As a matter of fact, the Judge was so impressed by Maxine's work that she recommended her to the Public Defender's Office and she began to work there.
Ok, so I just recapped an entire episode of Living Single (spoiler alert) but I do so with good reason. I work as a Public Defender and the stigma giving to these lawyers, well it is a tad bit annoying.
I know many Maxine Shaw's who handle heavy case loads like a boss. Researching issues and ensuring that every client's case gets the care and attention it needs.
Either way, I was impressed how although the show initially cast Public Defenders in a bad light, I did like how Maxine Show represented quite the opposite.
A maverick attorney who is sharp, hard working, and aggressive for her clients. Now what does this have to do with this roasted cauliflower and sweet potato recipe? Not a darn thing...I just really like that episode and wanted to shout out my amazing Public Defender friends.
I hope you enjoy this cauliflower and sweet potato recipe as much as we do. Now off to watch more Living Single...
Make sure Cauliflower and Sweet Potato are completely dry before you oil and garlic and rosemary. It ill give it a nice crisp. If not, you will have mush. No one wants mushy veggies.
Dried Rosemary may be substituted for fresh. I just like fresh rosemary because it's so perty.
Cauliflower is known as a super food, known to aid with the fighting of cancer, good for digestion, and good for the heart.
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil and set aside. Add cauliflower, sweet potato, rosemary, garlic, salt, and black pepper to a large bowl and stir. Add enough oil and stir to make sure all pieces are coated with a little oil. Place on baking sheet and cook for 25 minutes, or until sweet potato is softened. Enjoy 🙂
Nutrition
Calories: 110kcal
Step by Step Photos of Roasted Cauliflower and Sweet Potato Recipe
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This Mini Spinach & Mozzarella Stuffed Meatloaf Recipe is perfect for any weeknight dinner. Enjoy it with a side of mashed potatoes for a complete meal.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Oh for the love of meatloaf! Well, for the love of mozzarella stuffed meatloaf. Add some spinach to it and it's the perfect combo.
Our household loves meatloaf but the typical meatloaf requires a big hunk of meat be baked in an oven for an entire hour. That's a super long time if you're making it for a weeknight dinner. It's definitely not worth it if all you'll hear for an entire hour is "is it done yet" and "let's just order pizza, I'm starving." Dang on hubby and kid.
These mini meatloafs come together in a breeze and only require a 25-30 minute bake time. The advantage of making any dish in mini form is usually less cooking time. Plus, these meatloafs are just so darn cute!
Speaking of cute, did you get a chance to watch the New Edition Story on BET?? Oh my gosh, amazing!!!! I've always loved New Edition. "Can you stand the rain" "Mr. Telephone Man" and "If it isn't love" are some of my favorite songs of all time. Let's just say that my house and car have been blasting all the hits since it aired. I sure hope they put it on DVD because I am buying.
I sure hope you all enjoy this mini meatloaf stuffed with mozzarella and spinach recipe as much as my family does. Such an easy way to incorporate veggies and cheese in a weeknight dinner. Check out the video below for further instructions. As always, Enjoy 🙂
Notes on Mini Mozzarella Stuffed Meatloaf Stuffed
You will need a muffin tin for these minis. Make sure to spray it with non stick cooking spray.
Please, please, please use fresh mozzarella. It taste so good. It melts so good. It's just that good.
Make sure to squeeze out all the water from the defrosted frozen spinach. If you don't, you may end up with a messy and odd meatloaf.
These are great as leftovers. I would assume you could freeze them but we never have enough leftover to freeze.
Make sure to check the meat with a quick read thermometer to ensure meat is thoroughly cooked. Ground beef should be cooked to a temperature of 160 degrees Fahrenheit.
Preheat oven to 350 degrees Fahrenheit. Spray muffin tin with cooking spray and set aside. Squeeze excess water from spinach and set aside. Add onion, garlic cloves, and parsley to food processor and process until smooth. Set aside. Add ground beef, breadcrumbs, ketchup, eggs, thyme, oregano, salt, black pepper, and food processor mixture to a large bowl and mix with hands until incorporated. Break mixture in half and place half of mixture in muffin tin bottoms. Add spinach and slice of mozzarella cheese in each tin bottom, cover with remaining meat mixture.Make Topping Mixture and cover each mini meatloaf with mixture. Bake in preheated oven for 25-30 minutes or until internal temperature reaches 160 degrees Fahrenheit.
To Make Topping
Combine ketchup, Dijon mustard, and brown sugar in bowl until incorporated.
Nutrition
Calories: 446kcal
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This Jamaican Callaloo and Saltfish recipe is the perfect main course or side dish for any meal. Generally eaten for breakfast in Jamaica, this delicious dish can be served at any time of the day.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
What a gwan?
Translation: What is going on?!?
You gon fi luv mi callaloo n sal fish recipe.
Translation:You are going to love my callaloo and saltfish recipe.
I love speaking Jamaican patios but my mom tells me I sound horrible when I try. Although I was raised in a Jamaican household, I was raised in the lovely states of Maryland and Florida and only visited Jamaica once in a while. When I speak patios I sound like the actors in Cool Runnings. Great movie but horrible accents. Moving on...
I was honored to be invited to a Black History Month Virtual Potluck, organized by Meiko of Meiko And The Dish and Aaron of The Hungry Hutch. This potluck will include 28 of some of the best black food bloggers in the world. We are talking Southern, African, Caribbean, Creole...all kinds of amazing recipes.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Yes, you read it right, these are the Best Red Velvet Cupcakes in the whole wide world! That's such a bold statement but it is what it is. They are so moist, so delicious, and so red. They never disappoint and the recipe is easy peasy.
These cupcakes are rich and moist. I've had dry red velvet cupcakes before and it made me so angry. Like really mad, lol. When you bite into a red velvet cupcake, it should be light and fluffy yet moist, not dense.
The other necessity for a red velvet cupcake is the cream cheese frosting. Cream cheese frosting is a must to achieve the best red velvet cupcake.
Ingredients
For the cupcakes
Dry ingredients- All-purpose flour, Unsweetened cocoa powder, Baking soda, Salt
Wet ingredients - Eggs, Granulated sugar, Buttermilk, Vegetable oil, Vanilla extract, White vinegar, Red food coloring
For the cream cheese frosting
Cream cheese
Butter
Fresh lemon juice
Powdered sugar
Expert tips
When making cupcakes, you want to buy cupcake liners that say they are no fade.
The cream cheese frosting will yield more frosting than you need. I'd rather have much more frosting than less frosting. I refrigerate the leftover frosting and eat it when I need a little sweetness in my life.
I used a larger decorating tip for frosting these cupcakes. The bigger the tip, the better the frosting for your cupcake. Purchase the right size tip to ensure even and pretty frosting.
It should also be noted that I am not the best cupcake decorator in the world. It takes skill and practice to get these looking perfect. I sprinkle the top with red sprinkles to jazz it up. It gives it a nice taste too.
My cream cheese frosting is a bit different than the traditional ones as I like to add a hint of lemon rather than vanilla extract like most recipes call for. Why do I add lemon? I don't know, I had lemon one day and just decided why not, but the results were amazing! I have been adding it to this frosting ever since.
Looking for more cupcake/cake recipes? Try these out:
To refrigerate: The dairy in the cream cheese frosting means the cupcakes must be stored in the refrigerator, and not on the counter-top. Once baked, cooled, and frosted, place the cupcakes in an airtight container in the fridge for up to 3 days.
To freeze: If you plan to freeze these cupcakes, do so before adding the cream cheese frosting. Bake and cool the cupcakes, then place in an airtight container in the freezer for up to 3 months. Defrost overnight in the fridge, or at room temperature for a couple of hours, then whip up the frosting and top the cupcakes.
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FAQs
What flavor is red velvet cake?
Red velvet cake is a vanilla cake that is flavored with some cocoa powder. The red velvet comes from the red food coloring that is added to the cake batter.
Are red velvet cupcakes just chocolate?
No red velvet is not a chocolate cake, it is a vanilla-based cake with far less cocoa added than you would in a regular chocolate cake.
What do buttermilk and vinegar add to cakes?
Both buttermilk and vinegar are acidic, so they balance out the sweetness and add a little tang to any cake they are added to.
If you have tried this Red Velvet Cupcake recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Preheat oven to 350 degrees Fahrenheit. Prepare a cupcake pan with cupcake liners or grease the pan. Set aside.
Combine flour, cocoa powder, baking soda, and salt in a medium bowl and set aside.
In a large mixing bowl, beat eggs and sugar until fully combined. Add vegetable oil, buttermilk, vinegar, and vanilla extract and stir to combine. Add flour mixture. Your batter should be a light brown color.
Add the entire bottle of red food coloring and stir to combine, ensuring it is fully combined and very red.
Spoon batter into the cupcake pan. Bake in the preheated oven for 25-27 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to fully cool before frosting.
Cream Cheese Frosting
Mix cream cheese and butter until fluffy. Add lemon juice. While mixing, slowly add powdered sugar. Frost cooled cupcakes with frosting.
Notes
The cream cheese frosting will yield more frosting than you need. I'd rather have much more frosting than less frosting. I refrigerate the leftover frosting and eat it when I need a little sweetness in my life.
This Sweet Chilli Thai Cucumber Salad is the perfect refreshing salad to go along any meal. Chop, chop, chop the veggies and herbs and let it marinate for a great salad.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Finally, a salad recipe! woo hoo! Although I am sure most readers don't mind the baked goods, like this Mini Rum Carrot Cake or the comfort food like this Creamy Baked Macaroni and Cheese. Hehehe. But like everyone else, I've made a resolution to get more veggies in my diet. Now don't get me wrong, we were doing pretty well with getting veggies in our diet but I know my hubby and baby girl were getting a wee bit tired of the same ol' side salad with dinner every night. That's where this cucumber salad comes about.
I was in the grocery store perusing the produce aisle because....well, it's kind of fun looking at vegetables and herbs and sniffing them. Am I the only one that does this? Then I came across the cucumbers and picked some up because they were on sale. Anyone else buy produce just because it's on sale? I initially planned on slicing these babies up and putting it on some lettuce with a whole lot of ranch dressing. Yummy! But I knew my family would want something a tad bit different.
I recalled seeing a cucumber salad recipe on the side of a Thai sweet chili bottle and decided that's what needed to go on these cucumbers. I don't recall Add the red onion, red peppers, cilantro, and lime juice and you have a winner winner.
I sure hope you enjoy this Sweet Chili Thai Cucumber Salad as much as we do. Until the next recipe...
Notes on Sweet Chili Thai Cucumber Salad
This salad is great on it's own, served as a side with your favorite savory dish.
I love this salad on top of tacos with sour cream, super yum!
Consider leaving the peel on when making this Sweet Chilli Thai Cucumber Salad. The majoirty of nutrients are in the peel of the cucumber, rich in Vitamin A and contributes to healthy eyes.
This Jamaican Cornmeal Porridge Recipe is one I grew up eating. Now my daughter, hubby, and I enjoy this recipe almost weekly. Make it in the Instant Pot for a hands off breakfast.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
*Updated on 11/17/19
Update: After feedback by some readers on the Burn Signal this recipe may cause, I've updated this post. I've tested this recipe in multiple Instant Pot machines and could never get a burn signal. I was able to purchase an Instant Pot that was more sensitive to giving off a burn and was able to figure out the cause.
Some of the newer designs are more susceptible to giving off a burn while many older models won't. If your machine does give off a burn with this recipe, simply release the pressure valve to relase all the pressure, open the machine, whisk the ingredients and cook on sauté until thickened, about 8-10 more minutes. Then add in your condensed milk. Or, you can make my stovetop cornmeal porridge recipe.
Instapot!!! Ok, I know...it's called Instant Pot, but I like saying Instapot! I got an instant pot over the Christmas break and I've been loving this thing. What the heck is an Instant Pot you may ask?!? Well that's what I wondered when I ordered it with no clue what it was. But everyone was getting it so I wanted one too. Well, it's pretty much a pressure cooker. An electronic genius pressure cooker that won't blow up in your kitchen if you follow the instructions. It has tons of settings and you can find one on Amazon for a pretty reasonable price.
My instant pot has a bunch of settings, from meat, poultry, soup, saute, slow cooker, and porridge. Yes, there is a setting on the instant pot for porridge. It isn't quite clear what they expect to be made with this setting but I automatically thought about Jamaican cornmeal porridge and got excited. Pretty much the reason I bought mine.
Jamaican cornmeal porridge is simply made with yellow cornmeal, milk, water, spices, and condensed milk. That's it for this easy breakfast. It's served warm and I like to serve mine with a side of bacon. I would serve everything with a side of bacon if I could. Bacon is amazing.
I hope you enjoy this easy peasy breakfast recipe as much as we do. Keep a lookout for some other Instapot recipes to come your way. This thing is pretty cool.
Notes on Instant Pot Jamaican Cornmeal Porridge
Traditionally, cornmeal porridge is made on the stove and requires stirring. If you're going to use the Instapot, make sure you use super fine cornmeal to avoid any lumps.
I use condensed milk to sweeten my porridge. Feel free to use sugar as a substitute if you like.
Looking for other Instant Pot Breakfast Recipes? Try these out:
Add 3 cups water and 1 cup milk to Instant pot and stir.In a separate bowl, whisk 1 cup water and cornmeal until fully combined. Add to instant pot and whis. Add cinnamon sticks, pimento berries, vanilla extract, and nutmeg. Cover and cook on porridge for 6 minutes. Once timer goes off, allow to naturally release for at least 10 minutes, then quick release any remaining pressure. Once done with natural release, open Instant Pot and whisk to remove any lumps. Add sweetened condensed milk to sweeten. Enjoy 🙂
Notes
After feedback by some readers on the Burn Signal this recipe may cause, I've updated this post. I've tested this recipe in multiple Instant Pot machines and could never get a burn signal. I was able to purchase an Instant Pot that was more sensitive to giving off a burn and was able to figure out the cause.Some of the newer designs are more susceptible to giving off a burn while many older models won't. If your machine does give off a burn with this recipe, simply release the pressure valve to relase all the pressure, open the machine, whisk the ingredients and cook on sauté until thickened, about 8-10 more minutes. Then add in your condesned milk.
This mini rum carrot cake recipe may be the cutest thing you make all year. They are so cute and perfect for giving away to family and friends. They are also perfect for Valentine's Day.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Happy New Year! 2017 is among us and it's time for me to come off my vacation and comply with all my New Year's resolutions. So for my first recipe for the new year, I decided to share this Mini Rum Carrot Cake Recipe. OK, I'm lying...I originally decided to share another recipe as the first recipe of the year and for some reason, I can't find where I wrote out the recipe. 2017 is off to a great start! No worries, I'm sure I will come across that recipe one of these days but for now, I think these mini rum carrot cakes are a great way to start the year.
One of my changes that I intend to make to the blog for this year is to incorporate more Caribbean and African recipes to the blog. I'm half Jamaican and half African (Sierra Leone) so it seems like something I should just do, right? Plus, hubby and daughter are asking for it so why not. This won't become a blog only dedicated to those kinds of recipes alone, at least I don't think it will, but I would love to recreate some dishes from my culture so you all can see some of the foods I grew up eating.
So what about that this lovely Rum Carrot Cake Recipe?!? Well...I asked my Jamaican grandmother for some recipes and she laughed at me. Thanks Granny! She wasn't one to write down her recipes and she sure didn't take photos and blog about them. However, she collected a few cookbooks and was happy to hand them over to me. One of those cookbooks was Caribbean Cookbook by Rita G. Springer, published in 1968. There was a Carrot Pudding with Rum Sauce Recipe that I had to try. So I ran to my kitchen, created the recipe, and it was not a pudding at all. Instead, the batter was more like a cake batter so I decided these would become mini rum carrot cakes. I decided to create a cream cheese rum glaze to cover these cakes because cream cheese glaze rocks. Like seriously, what other glaze is better?
I decided to make these mini because the batter is not enough for a full cake recipe. I didn't want to double it and felt that mini worked better for many reasons. First, these are great to give away around the Holidays and these are a perfect treat for Valentine's Day. I don't know about you all, but me and my hunny love boozy desserts for Valentine's Day. I think it's obvious why. Second, mini recipes are just the cutest!
Well there you have it. Full video demonstration on how I make these Mini Rum Carrot Cakes is below. Here's to a wonderful 2017!
Notes on Rum Carrot Cake
I use a nice Jamaican dark rum for this recipe. It seems to create the best flavor for me.
I grated my carrots by hand because I find grating soothing. I used the larger side of my grater as indicated in my video, resulting in larger pieces of carrot in my cake. Feel free to grate your carrots smaller.
I used a good old fashioned zip lock bag to glaze the cake. Just place glaze in a ziplock bag, snip a corner, and glaze onto cake. Full demonstration is in video below.
Preheat oven to 350 degrees.Combine flour, salt, baking powder, cinnamon, and nutmeg in a bowl and set aside.Cream butter in mixer until fluffy, about a minute. Add sugar until sugar and butter are fully combined. Add egg, vanilla, rum, and carrots and allow to mix in.Add flour mixture into butter mixture and mix until incorporated. Add raisins and stir in.Add batter to greased mini bundt pans. Place in preheated oven for 30-35 minutes or until toothpick inserted comes out clean.Remove from oven and allow to cook on cooling rack.
Make Glaze
While cake is baking, make glaze by creaming cream cheese in mixer until fluffy. Add powdered sugar and rum to mixture. Add milk if you want glaze to be thinner. Place glaze in zip lock bag, snip a tiny piece of edge of zip lock bag, and glaze cake. Enjoy 🙂
This delicious and easy Spiced Iced Sweet Tea recipe is perfect for the Holidays. Enjoy it as you celebrate the Holiday season. This post is sponsored by Southern Breeze but as always, all opinions are 100% mine.
'Tis the season for spice and everything nice, especially this spiced iced sweet tea! I love this time of year. The Holidays seems to bring out all the joy in my bones as everyone is in the giving spirit and all the best desserts get baked around this time of year. It's when bakers pull out all the cinnamon, nutmeg, cloves, and sometimes even the rum...yea ya'll, I love me a good rum cake.
I'll be honest though, we haven't finished with our Christmas decorations. Lucky for me, hubby bought one of those flashing light tools that shine lights on the house rather than hanging lights so we aren't at a total lost. We have a tree up, albeit doesn't have decorations yet, and a really creepy elf has been creeping around the house moving about as we sleep. Other than that, our household is failing on showing our Holiday spirit.
I was able to bring a little Holiday spirit around the house by creating this Spiced Iced Sweet Tea recipe with two of my favorite spices, cinnamon and cloves, and Lemon Flavored Southern Breeze Sweet Tea.
This Spiced Sweet Iced Tea recipe comes together in a breeze and only requires 4 ingredients.
First, bring 2 quarts of water to a boil. I don't have a tea kettle so a good nice pot works fine for me. Place 2 Lemon flavored Southern Breeze Sweet tea tea bags in the water along with 1 teaspoon of whole cloves and 2 cinnamon sticks.
Whole Cloves
Cinnamon Sticks
Allow to steep for 5-10 minutes. 5 minutes is recommended but I always get distracted and my tea bags end up staying around 10. Tea still good though.
Remove the tea bags from the water and transfer the tea to a pitcher, leaving the spices inside. They will sink to the bottom of your pitcher but they will continue to flavor your drink. Refrigerate until cold and serve over ice.
That's it! Easy Peasy Right. I hope you and your family enjoy this Spiced Iced Sweet Tea Recipe and have a wonderful Holiday Season 🙂 I'm off to get some decorations for this tree of our ours 🙂
Notes on Spiced Iced Sweet Tea
No need to add sugar to this recipe as Southern Breeze sweet tea contains sweetener in the bag along with the tea leaves.
Southern Breeze Sweet Tea is zero calories and comes in a variety of flavors including Peach and Original. I used lemon for this but plan on experimenting with other flavors. Check out my recipe for Peach Sweet Tea using the peach flavor.
In order to ensure that the flavors truly mend, add the cloves and cinnamon sticks when you are brewing and when you remove the tea bags. Allow them to stay in during cooling time but remove them once the drink is served.
There is also a quick brew option for this sweet tea. Instructions are listed on the box.
Bring 2 qts of water to a boil. Remove from heat. Add water, tea bags, cloves, cinnamon sticks to pitcher and brew for about 5 minutes. Remove tea bags and place pitcher in fridge until chilled. Serve over ice.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
I would probably eat seafood every day of the week if I could. Seriously, there's something I love about shrimp, crab, mussels, etc. Oddly enough, I don't cook with it as often I should. Perhaps because the majority of the time I have chicken on my mind and the majority of our weeknight meals have some form of poultry. However, this easy seafood chowder has crept into our dinner rotation so much that I had to share the recipe with you all.
When I think of seafood chowder, the word easy never usually crossed my mind...until I came across this recipe. I had been searching the interwebs for a good soup recipe and somehow stumbled across this one. Fact is, it's so easy that it can be made in about 30 minutes and nothing needs to be thawed out. This is perfect for me as I always forget to thaw my frozen meat out. In all honesty, I have been a little slack in planning my meals the last few months. Perhaps this is the reason why seafood has crept into our rotation so often. Shrimp and mussels thaw and cook quite quickly.
Should the seafood in this easy seafood chowder be thawed first?
Nope, there is no need. Sounds crazy but seafood cooks quickly and can be cooked from frozen and will have great texture in your final dish. You don't want your seafood to over cook. I find adding it in while frozen helps. It's a method I use for my Pressure Cooker Shrimp Paella. With this soup, the broth is prepared first and the frozen seafood is added and cooked within a matter of 5-10 minutes.
How to serve Easy Seafood Chowder?
I like to serve this meal in these cute french onion soup bowls so we can hold the handle while we eat our soup. It's perfect for those of us who like to eat our soup in bed.
Let me know if you try this Easy Seafood Chowder Recipe. If you post it on the social media, please hashtag #myforkinglife so I can let you know how amazing you are.
Notes on Easy Seafood Chowder Recipe
You can add any kind of seafood to the chowder. I personally prefer the three listed in this recipe but a good fish, like a cod, could make a great substitute.
Swanson Cooking Stock, Seafood, 32 ozcan be purchased in most grocery stores. You can also make your own by sauteing carrots, onions, celery, and shrimp shells. It takes a long time and I feel the store bought stuff works just fine.
You can add a chopped russet potatoes to this dish to give it more substance. Just make sure to add the potato to the broth early and allow it cook before adding the seafood.
This can also be served as a good appetizer. We get about 6 servings out of this seafood chowder.
Melt butter in pot over medium heat. Add onions and celery and saute until softened.Add cayenne pepper, old bay, thyme, marojam and stir to incorporate.Add flour and stir.Add seafood stock, milk, cream of potato soup and cream of celery soup. Stir and bring to boil.Once boiling, add shrimp, mussells, and crab meat. Stir to ensure all seafood is covered. Leave in broth until fully cooked, about 6 minutes.Soup is done when shrimp is pink color.
Nutrition
Calories: 364kcal
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It's officially Holiday Season and although I somewhat feel it's a bit early to see all the Christmas decorations out in the stores, it's a reminder that I need to go on and get my list together. I truly feel that everyone has an inner love for cooking.
O.k. maybe not but you may have that person in your life who has started to take an interest in cooking and you're wondering which book to get them. This list of the best cookbooks for beginners should help you with that purchase. All of these I have found tremendously helpful in my foodie life.
This is the book that started my love for cooking and my eventual creation of My Forking Life. It literally teaches you How to Cook Everything, from how to scramble eggs, to salads, soups, entrees, breads, desserts...you name it! I even made cornbread from scratch with this book. I've used this book so much that it is literally falling apart. I still pull it out when I am looking for recipe inspiration. Each recipe comes with photo instructions as well as tips and variations for each recipe. This book is the perfect cookbook for a beginner chef.
These Scalloped Potatoes with Blue Cheese are a great spin on your traditional scalloped potatoes. Impress your friends and family with this fancy side dish.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
What happens when the Managing Director of the French Dairy Board comes to your town and discusses all kinds of cheeses from overseas? You halfway listen and stuff your mouth with all the beautiful cheese. Ok, no...don't do that, you should actually listen and focus less on stuffing your face. But yea, I stuffed my face. So yea, there was that time that the Managing Director of the French Dairy Board came to visit and I ate cheese until my heart was filled with joy. I posted this picture on my Instagram from the event.
One of the cheeses I was able to try was the Saint Agur Blue Cheese. This Blue Cheese was simply amazing! Creamy with just the right amount of strength. I despise blue cheese that is way too strong. The flavor is present but it's not too intense, which is usually the problem with most blue cheeses. Hubby always says that blue cheese taste like soap (I have no clue what he means by that) but when he tried this one, he actually liked it.
So I brought the cheese home and had fun with it. First, I drizzled some honey over it (a trick the Managing Director of the French Diary Board taught me) and had it as a snack with a glass of wine. Then I stared at it and asked "what in the world do you want me to do with you?!" And Eureka!!! Scalloped potatoes with blue cheese popped into my mind!
The cool thing about these scalloped potatoes with blue cheeese is that they are super easy to make. In the spirit of Thanksgiving, easy and fancy recipes are a must. Who has times to slave over the side dishes when so much time will be spent on the turkey...and the pies. In less than an hour, you can have this in the oven baking up, ready for dinner. Also, everyone will think you are so fancy because blue cheese is so much fancier than cheddar.
Notes about Scalloped Potatoes with Blue Cheese
A nice and pretty casserole dish, about 1.5 to 2 quarts, works best for this type of dish. You should have about 4 layers if you use a similar sized dish.
Make sure you end with the Parmesan cheese on top when layering the ingredients. This will give that beautiful golden melted cheese crust on top of the dish.
Use a mandolin slicer on the 3.5mm setting for slicing your potatoes. I urge you to take extreme precautions when using this slicer. Please pay attention when using this. I learned my lesson the hard way. *ouch*
Melt butter over medium low heat in a saucepan. Mince garlic and add it to butter. Cook for about 1 minute, stirring constantly.
Add flour and stir until flour is dissolved. Add heavy cream and cook over medium low heat until mixture thickens, about 5 minutes. Season with salt and pepper to taste.
Remove from heat and add blue cheese. Stir to combine.
Spread some of the potatoes evenly on the bottom of a 2 qt casserole dish. Add enough blue cheese sauce to cover the potatoes, then add some shredded parmesan cheese on top of this layer. Continue with these layers (potatoes, blue cheese sauce, shredded parmesan cheese) until you have about 4 layers, finishing with the parmesan cheese on top.
Bake in preheated oven uncovered for 50 minutes or until potatoes are tender. Enjoy 🙂
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
Fall is here! O.k, it's been here for a while but I think I am just starting to accept it. We have had warm weather here in Charlotte and it's just starting to really feel like Fall. Booooooo!!!! I am not a fan of cold weather and all the shivers it brings to my body. I guess all is not negative when it comes to the weather changing, especially when it comes to food. Bring on the chillis, the soups, and pumpkin flavored everything. Speaking of pumpkin, I am now officially tired of it. However, before I toss out all my canned pumpkins sitting in my cabinet, I wanted to share this Simple Pumpkin Cake Recipe.
Back in July, when the weather was lovely, I saw a co-worker of mine with the book. I asked to browse through it briefly and asked if at some point I could borrow it. Not too long after, the book ended up in my mailbox at work. There are a tons of cakes in here that I said I would try before I return it. So far, I've only tried this one. I've had it held hostage since then because I want to try more recipes. I promise I will return it soon y'all.
This cake came out with the perfect consistency between being moist and crumby. The flavor reminds me of a spice cake with a pumpkin twist. The frosting is a lemon cream cheese frosting and it is a perfect combination when it comes to flavor. Another cool thing about this cake is that I made it with no mixer. I love my red KitchenAid but sometimes a Classic Wooden Kitchen Spoon is so much better. In fact, it's what the book recommends when it comes to combining the ingredients.
I hope you continue to enjoy the Fall if cold weather is you're kind of thing. I also hope you enjoy this recipe 🙂 Let me apologize in advance of having no video of me creating this beautiful cake. Darn camera wouldn't let me be great.
Preheat oven to 325 degrees. Grease two 8 inch round cake pans, set aside.
Combine flour, baking powder, salt, baking soda, cinnamon, nutmeg, and ginger in a bowl. Set aside.
In another bowl, combine raisins and pecans. Add ¼ cup from the flour mixture to the raisins and nuts and stir to combine, set aside.
In another bowl, combine the sugar and 1 cup of vegetable oil. stir to combine. Add eggs one at a time and stir to combine.
Add the flour mixture to the sugar mixture and stir until all the flour disappears from the batter. Add the canned pumpkin and stir to combine. Then add the raisins and pecan mixture and stir until combined.
Place in prepared cake pans and bake in preheated oven for about 25 minutes, until the cakes are golden and a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely.
For the Lemon Cream Cheese Frosting
Zest the lemon over a bowl. Cut the lemon and squeeze out all the juice in same bowl. Add cream cheese, milk, powdered sugar, and pinch of salt. Mix until smooth.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
It's super hard for me to get the energy to eat breakfast in the morning before work. Like seriously, I know it's extremely important to eat a healthy breakfast so your brain can function but I usually just don't have an appetite early in the morning. Am I the only one with this problem? Anyways, I strive for ways to get breakfast in my belly without too much fuss. Like seriously, not trying to cut the stove on in the AM before work. which is why make ahead breakfast recipes, like these Oatmeal Raisin Breakfast Cookies and this Strawberry Baked Oatmeal are perfect for me or anyone else who struggles with making breakfast before work. Oh le struggle!
The beautiful thing about this breakfast granola recipe is that it can be made ahead and stored. I like to make my breakfast granola on the weekend and eat it throughout the week. I store it for about a week but it usually doesn't even last that long. I eat this stuff for breakfast and snack.
It's also healthy! ok ok, yes it has white chocolate chips which may not be the healthiest thing on the planet, but with chia seeds and wheat germ added, I think it makes up for it.
I like to pile a ton of this healthy breakfast granola on yogurt or put it in milk and eat it as cereal. It can be eaten alone if that's your thing but I'm a big fan of dairy. So bring on the milk and yogurt.
Notes on Breakfast Granola Recipe
Feel free to swamp out few of the ingredients. For example, if you hate white chocolate chips, use milk chocolate chips in this breakfast granola. But seriously, who in the world would hate white chocolate chips??
Be careful not to burn the granola. If it stays in the oven too long, it will have burnt taste to it. I start to check around 20 minutes to ensure it doesn't cook for too long.
I like to store my breakfast granola in mason jars . Keeps it nice and crunchy.
This would make perfect Christmas gifts. Seriously, bake up a batch, place them in mason jars, wrap a nice ribbon around it and give it to your coworkers and friends. They will love you for it! Your wallet will love you too!
I had the opportunity to travel to the Bojangles test kitchen and learn how to make Bojangles Biscuits. Continue reading to learn all about my experience in making these perfect fluffy buttery Bojangles Biscuits.
If you've come here looking for all the secrets and the exact recipe for how to make Bojangles biscuits, well let me let you know now that I ain't got it. There is no way in the world Bojangles is going to give me or anyone else all their secret ingredients for those beautiful biscuits. I don't blame them either. However, I was able to learn a few things about the magic of how they make these biscuits. Keep reading if you want to learn more. Here's my recipe for fluffy buttermilk biscuits from scratch.
Not all biscuits are created equally. Bojangles, a fast food chain that boast about its famous chicken and biscuits, has some pretty good biscuits. So imagine how excited I was when I was invited to the test kitchen with my Charlotte Food Blogger friends to make biscuits. Seriously, imagine it...I was too excited. I think hubby and daughter kind of got tired of hearing about it.
Rumor is, there are at least 48 steps on how to make Bojangles biscuits. No, that's not a mistype...48. But I'll break it down in easier steps. As a matter of fact, I may be missing a few steps but I'll high lite the most important.
First, place your dry ingredients, including shortening, in a huge bowl. Make a well in the middle of the bowl and add your cold milk, then stir with your hands until it resembles cottage cheese. Allow it to set for a while, maybe about 5 minutes.
Next, flour your surface. We made two circles, one small one to flatten our dough on and then another huge one to roll out our dough.
Once you've done that, remove your dough from the bowl and place it on the small circle of flour. Press your dough down with your hands. You will flatten it a bit, fold it over each side into the center, and roll it from the top to make a cylinder.
Once you've done that, roll the dough out with the pin. We used two pins, one to spread the dough out and one with nice metal circles on the end to ensure our dough was rolled out evenly.
Then we use our biscuit cutter to cut all of these biscuits. I was supposed to get 15 biscuits out of my dough and somehow I only got 14. Oooops.
Place biscuits on the tray, going from outside in to ensure all biscuits fit.
Bake biscuits in a preheated oven on 400 degrees for about 9 minutes and then you have beautiful biscuits.
Now of course I could have eaten these biscuits just like they were but since I was at the test kitchen, I had to have some fun and create masterpieces with my biscuits. My sandwich was good but that dessert biscuit I made was something else. Ever had a bo berry biscuit?? It's a Bojangles biscuit with blueberries and icing. Now they are good by themselves but when you add some whip cream and sprinkles, it takes it to a whole other level.
Notes on how to make Bojangles Biscuits (or any biscuit)
Use all cold ingredients. That dough was freezing cold when I first put my hands in it but it allowed my biscuits to get nice and fluffy. The ingredients, including the dry ingredients, were all refrigerated before we started making biscuits.
Make sure that all your shortening is broken into small pieces. If any large pieces of shortening end up on the top of your biscuit, the biscuit will crack and it won't be pretty.
When rolling out dough, make sure your hands and utensils (rolling pins, counter top, etc.) are well floured so it doesn't stick. Have an extra bowl or sifter with flour handy to re flour.
Do not add flour directly to the dough. This is a no no. I honestly forget why, but hey, if the biscuit master says so, I follow instructions.
When cutting out biscuits, re-flour biscuit cuter after about 3 cuts to avoid flour stick.
Once you have cut your biscuit circles, remove outer scrap pieces first. It'll make your biscuits easier to pick up.
When placing biscuits in baking tray, go from outer in. It'll make your biscuits fit on the tray easier.
Do not grease your pan with butter....or it will burn. Griddle oil or shortening works best.
Brush the top of your biscuits with room temperature butter that is melted. Yummy Yummy in my tummy.
My experience was wonderful. I hope you learned a thing or two from my experience at the Bojangles kitchen. Also, make sure the next time you go into Bojangles and purchase a Bo berry biscuit, take it home and add whip cream to it. Best thing ever!
This Easy Five Spice Chicken Thighs recipe is one of the easiest yet tastiest chicken recipes you will ever eat. Keep reading to find out more, recipe at the bottom. This post contains affiliate links, meaning if you click on a link and make a purchase, I get a little bit of change.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
I love easy peasy recipes. It's kind of a requirement for meals that are in our weekly rotation. Especially when I have busy work weeks and this week has been busy busy busy. So here's an easy peasy 5 spice chicken thighs recipe for you busy folks like me.
I created this recipe one night when I had chicken thighs in the fridge and not a clue what I wanted to do with them. So I went searching and searching through my spice cabinet trying to figure out what the heck I was going to put on these thighs. So I am searching and come across this 5 spice powder I had in my cabinet. I have tons of random spices by the way...I'm a spice hoarder, not afraid to admit it.
So I grabbed this powder and pulled out other ingredients and went to mixing and creating like a mad scientist and came up with this marindade. And this marindade...OMG, delish!
Over time, I tweaked the recipe a little. I suggest you allow the chicken to chill in the marinade for about 4 hours so those flavors really get in the chicken. Then just preheat your oven, throw them in a dish, bake for about 40 minutes, and KAZAM...dinner with a delicious sauce is ready.
Typical spices in Five spice powder are cinnamon, anise, fennel, ginger, clove, and licorice root.
The green onion topping on these five spice chicken thighs are not mandatory but it makes the dish look fancy. Fancy wins...plus since I omitted the onion in the marinade I feel like it's a nice touch.
This recipe calls for baking the thighs. I would love to grill these babies and assume they would be even more delicious over a charcoal grill. I love charcoal over gas grills by the way...I just love that charcol flavor in grilled foods. Yummy. If you choose to grill, get rid of that extra marinade.
As always, make sure your chicken reaches an internal temperature of 165 degrees Fahrenheit. Always use a Instant Read MEAT Thermometer to ensure your chicken is done.
Combine all ingredients in a large bowl. Massage marinade into chicken, ensuring you coat all pieces. Place in fridge and allow to marinate for 4 hours.
Preheat oven to 425 degrees Fahrenheit. Place in an oven safe dish and bake uncovered for about 40 minutes or until chicken has reached an internal temperature of 165 degrees F.
Remove from oven. Cover with foil paper and allow chicken to rest for 10 minutes. Sprinkle with green onion. Enjoy 🙂
This Parmesan Breadcrumb Chicken is not only a quick and easy weeknight dinner option, it's also a sure fire way to ensure you have no more dry chicken breast.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
As my first post after my week off, I wanted to post a quick and easy recipe that my family loves...this Parmesan Breadcrumb Chicken. In my not so professional opinion, chicken breast is one of the hardest parts of the chicken to cook perfectly. I remember back in the day, before I cared about the culinary arts, how much of a disaster it was when I tried to bake boneless chicken breast. I'd buy the chicken breast from the store, you know, those super thick pieces of boneless chicken breast. I'd preheat my oven, sprinkle a little season, mostly salt, pepper, and maybe paprika if I was feeling fancy, and stick it in the oven. I'd let it bake for a longggg time because my biggest fear is undercooked chicken. How would it turn out you may ask?? A super dry thick breast mess. May be the reason for some relationships ending in the past...
Fast forward to now. I still find chicken breast to be a bit difficult at times but not with this Parmesan Breadcrumb Chicken Recipe. Every time I make this, the chicken is moist and flavorful. My daughter and hubby love it and I never stress about dry chicken.
Here are all the ingredients you will need:
That's it...not that much. Dinner will be done quickly and your chicken breast will look like this in about 30 minutes.
Hooray for no more dry chicken, Recipe deets are below. As always, don't forget to Enjoy 🙂
Flatten chicken breast or slice in half to desired thickness.
Season chicken breast with a little salt and pepper. Rub mayonnaise all over chicken.
Add breadcrumbs, parmesan cheese, parsley, basil, and garlic powder to a dish and combine. Dip chicken breast in mixture and make sure each piece is fully coated.
Place on baking sheet and bake in preheated oven for about 30 minutes or until done, when temperature reaches 160 degrees F. Enjoy 🙂
This Mini Dutch Baby Pancakes Recipe is my idea of a delicious and easy breakfast on a Saturday morning. Ready in less than 30 minutes and no more standing over the stove flipping pancakes.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
As summer comes to an end, I had to pop on the blog and post one of my all time favorite breakfast recipes, Dutch Baby Pancakes. Soon pumpkins, squash, and the color orange will take over and no one will care about anything else. Le sigh....I like fall and all but summer is my favorite season. Warm weather and fresh fruit will be missed greatly by me.
So about these Mini Dutch Baby Pancakes...they're amazing! Whoever thought about baking a pancake is a genius and should be honored. I'd make a plaque and hold a fancy dinner because baking pancakes is such a great idea. Seriously, the steps are as simple as preparing the batter, popping it in the oven, and then "ding ding ding," breakfast is done. No longer are the days you have to watch the stove to ensure your pancake doesn't burn. No worries about flat pancakes with this dutch baby recipe. I don't know if I'll ever make pancakes any other way.
I love these babies as minis. Why you may ask? Honestly...because they are soooo freaking cute. I used to make my dutch baby in a big cast iron skillet...which is cool and all....but this is just too cute and fancy to resist. And what about these cute ramekins? Perfect display when you want a fancy breakfast layout.
In order to make these mini dutch baby pancakes, you'll need butter, eggs, milk, All Purpose flour, sugars, vanilla extract, lemon juice, and fresh fruit. I bet you you can find all these ingredients in your house without even taking a trip to the grocery store. Another thing I love about this recipe.
Oh...and a blender. You need a blender. Can you believe mine died when I was preparing this very recipe. I improvised though and used a food processor. They came out just fine. But my poor blender, I'll miss it.
Hopefully you love this recipe as much as my family and I do. My daughter has even become a pro in making these and wants to have competitions on whose taste better and who makes a better presentation. I let her think she wins.
Well I'm off to enjoy these last few days of summer...until next time, Enjoy 🙂
Looking for more Breakfast Recipes?? Try these out:
This Mini Dutch Baby Pancake Recipe is the delicious and fun. Perfect treat for making breakfast with the kids. Top with fresh fruit for a well rounded breakfast.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
This Baked Italian Chicken with Mushrooms recipe is quick, easy, and flavorful. Perfect for those days when you're in need of a quick dinner fix with very little fuss.
Alrighty, enough of my complaints...let me get to the point of this post, this Italian Chicken with Mushrooms recipe. Busy months require recipes like this...when you can come home, put the ingredients in the oven for about 35-40 minutes, and BAM, dinner is ready. No more whining from the kid and no more pouting from the hubby about when dinner will be served.
Flatiron Kitchen + Taphouse, located in Davidson, N.C., prides itself on its big city culinary experience specializing in high quality meats and sides. I had an opportunity to partake in a cheese and wine tasting experience here and I thoroughly enjoyed myself. Read about my experience below.
Davidson N.C. is a cute little town located north of Charlotte. I usually wouldn't make the 30 minute drive up I-77 but had to check out this cheese and wine event hosted by this restaurant. Hubby and I have always wanted to throw a cheese and wine party and I figured that this would be a great place to get ideas.
Let me take a moment to discuss this cheese and wine party my hubby wants us to host. He wants our guest to wear tuxedos and ballgowns and he wants a butler to carry around the cheese and wine on huge platters. He wants to call it a fancy affair and have everyone walk around with perfect posture. This may not seem odd to many people, but my hubby likes to wear overalls on a weekly basis. It just totally shocks me that he wants to have this party. I mean seriously, check out the picture of us below at his grandmother's house...wine and cheese party people or nah?
Alrighty...back to my cheese and wine tasting experience at Flatiron. First, we were greeted by our host, Jason, who would guide us through our wonderful cheese and wine experience. Jason was a great host and had already picked out the combination he thought we would enjoy.
Our cheese trays came with 6 kinds of cheese (Appalachian Creamery, Buttermilk Blue Cheese, Goat Cheese, Sheep Cheese, Extra Sharp Cheddar Cheese, and Double Cream Soft Cow Cheese). The tray also came with palate cleansers to help cleanse the palette after each tasting (olives, walnuts, the best fig jam ever, grapes, and dried apricots). Grilled bread also was brought to our table as a palate cleanser and it was amazing. I could have eaten that all by itself as a meal.
We tried a different wine with each kind of cheese...yes, that's 6 glasses of wine....no worries, I didn't finish all my glasses but if I were close enough to uber, I sure would have.
My favorite cheese, although pungent, salty, and soooo blue was the blue cheese. It was paired with a Riesling wine known as P.J. Vackenberg from Germany. The blue cheese taste, which was strong in this cheese, shocked me at first but having it with that Riesling really calmed down that flavor. I ate the whole piece.
My least favorite cheese was a sheep cheese known as Manchego. My first, and possibly last time trying this. This cheese is hard, chalky, and pretty much flavorless in my opinion. It was matched with a red Spanish Tempranillo wine, which I loved.
I could go on and on about each cheese and the multiple wines but I would strongly urge you to check out Flatiron if you're in the neighborhood or don't mind the drive or uber ride un I-77. Among other items, they have an Artisan Cheese and Meat Plate on the menu.
I had a blast at my first wine and cheese tasting experience at Flatiton in Davidson. I'll also note that they have a complintmentary ine tasting once a month. Information can be found here KnoWine Night .
This light and flavorful Vietnamese Chicken Salad Recipe with Asian flavors is a must have on your lunch menu. Bring it to work or eat it at home on the weekends, you and your family will fall in love.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
I tend to post on here once a week and missed last weeks posting. I seriously thought that I would be able to post while away on vacation but I seriously thought wrong. If you follow me on Instagram or Twitter, you may have noticed that I posted some gorgeous pics from Jamaica. I had so much fun visiting family, chillaxing, and eating some great food. I thought about not coming back but...I got bills. Speaking of bills, I returned to work yesterday and thankfully, it wasn't a nightmare when I returned. I guess it's a blessing when you love what you do.
I decided that my first post upon my return should be another bring your lunch to work recipe. In an attempt to save some coins so that I can continue to take amazing vacations I am trying to make more lunches that I can prep ahead of time and carry to work. This is where this Vietnamese Chicken Salad Recipe comes in handy.
This salad takes a bit of prep work when it comes to chopping, slicing, and dicing...but nothing too major. Once you've chopped your veggies, the rest of it comes together with great ease.
I generally make this salad on a Sunday (when Rotisserie chicken goes on sale at my local supermarket) and pack it away for lunch. It can serve me and hubby for about two lunch days.
Make sure you pack the salad portion (veggies and chicken) in a separate bowl from the dressing or else you will have soggy salad. Unless you're into that kind of thing...
The dressing for this salad contains fish sauce, also known as stinky sauce in my house. I've eaten this salad at work and no one has called me stinky girl but be warned fish sauce has a well...fishy smell. Since this salad is so freaking good, I think it's worth the risk of being called stinky girl.
Here are the recipe ingredients laid out on my itty bitty table. Don't forget to top your salad with crushed peanuts...if you're into that kind of thing.
I've created a recipe video for this one illustrating the creation of this wonderful Vietnamese Chicken Salad Recipe. Hope you all enjoy 🙂
2cupsof shredded chicken breast from a rotisserie chicken
4cupsof napa cabbageshredded
1red bell pepperchopped
4green onionssliced
1cupmatchstick carrots
½cupcilantrochopped
½cupmint leaveschopped
½cuppeanutschopped (optional)
For the Dressing:
¼cupfresh lime juice
1teaspoonSambal OelekAlso known as Vietnamese Chilli Paste
3clovesgarlicgrated
2Tablespoonsugar
3Tablespoonfish sauce
3TablespoonVegetable oil
Instructions
First, remove skin from rotisserie chicken and eat it because it is delicious! Then remove meat, preferably chicken breast and place in a bowl and set aside.
Combine cabbage, bell pepper, green onion, carrot, cilantro, and mint in a bowl and toss to combine. Set aside.
Add chicken to bowl with vegetables and toss to combine.
In a separate bowl, combine dressing ingredients and whisk.
When ready to eat, top salad with crushed peanuts and dressing. Enjoy 🙂
This refreshing cucumber ginger juice recipe will leave you happy you had the chance to drink your veggies for the day. It's a delightful drink for those long, hot summer days.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
My husband started a garden at his grandmother's house. I didn't really understand why initially but now I get it. He finds a certain joy in coming home with bags full of vegetables that he has planted. The garden has all types of vegetables and fruit that include tomatoes, peppers, cabbage, cucumbers, onions, cantaloupe, green beans, okra, sweet potatoes, two kinds of watermelon, and corn. Everyone has worked in the garden...except me. Even my husband's 96 year old grandma got out there and pruned some weeds. Maybe one day I will make it out there to help out...but this heat keeps telling me to stay cool on the inside.
One day, as I sat in the A.C. looking out the window, smiling at the beautiful sunshine, my hubby came home and brought me these beauties:
Cucumbers! A lot...and I mean a lot of cucumbers. I had no clue what to do with them all. So I did what any logical food blogger would do, I asked The Facebook. I got many responses and ample advice. Most people suggested I make pickles with these cucumbers, which I did. However, I didn't want to eat way too many pickles and get pickle wasted.
My cousin, Vern, suggested a cucumber ginger drink and even provided a recipe. Her recipe was simple, quick, and easy. She even suggested that I could add a splash of rum if I wanted. Feel free to add a splash to yours as well.
This recipe is pretty quick and easy to make. The ginger gives it a unique flavor and the lime cuts down on the strong flavors of the ginger providing a good balance. Feel free to omit the rum as I did in this video. If you do add rum, make sure it is only a dash as the rum can be overpowering.
Hope you all enjoy this recipe as much as I did. Special thanks and shoutout to everyone that gave advice on what I should do with those cucumbers. I had fun trying out different recipes and I am looking forward to sharing more in the future. Enjoy 🙂
so coating stays on chicken when mixing and transferring to air fryer.
for making the sauce on the stove top.
