It’s September! Cozy meals are now on the menu and I am so stinkin’ excited. Hearty Chili’s, big pots of soup and stock it’s my favorite kind of food. Along with your chili, you need a little something extra to soak up all that goodness. In comes Snoop Dog’s cornbread muffins. To be honest I ate these warm with some honey on them and it’s really all you need. All I have to say is Snoop Dog knows what he is doing, check out his cookbook!
1 Cup All-Purpose Flour
2/3 Cups Yellow Cornmeal
1 1/2 TSP Baking Powder
1/2 TSP Salt
1/4 TSP Baking Soda
4 TBSP Unsalted Butter, @ room temp
1/4 Cup Sugar
2 Large Eggs
1/2 Cup Whole Milk
2/3 Cup Full-Fat Plain Yogurt/ Sour Cream [I used non-fat greek yogurt and they turned out amazing]
Let’s Get Bakin’
Preheat the oven to 425F and line the muffin tins with paper liners or butter them.
In a small bowl combine the flour + cornmeal + baking powder + baking soda + salt
In a larger bowl combine the butter + sugar and beat on medium speed until creamy. Add in the eggs and beat until blended – stir in the milk + sour cream/yogurt.
Slowly add the dry ingredients to the wet ingredients a little at a time. Mix on low or until just combined – the batter should be thick.
Spoon the batter unto the muffin tins about 3/4 full.
Bake for 16-18 minutes, rotating the pan halfway through. They should be golden-brown when done.
Serve warm with chili or honey or with whatever you want. Store in a ziplock bag or in the freezer for a few months.
I am not a corn-tortilla type of gal, but I needed them for one recipe so I had to make use of the rest of them. I found they make the PERFECT tortilla chips, as we all know. They are SOO easy to make at home that it’s ridiculous. Use for chips and dip, a more simplified nacho recipe, or this more ‘supreme’ nacho recipe. Either way, if it’s chips and cheese you can’t go wrong.
1 Chicken Breast
1 Chipotle in Adobo Sauce
1/2 Onion, Chopped
1 Jalapeño pepper, diced
2 TSP Chili Powder
1 TSP Cumin
1 Tomato, diced
1 Handful Fresh Cilantro, chopped
1/2 Onion, diced
1/2 Lime Juice, squeezed
4 TBSP Butter
2 TBSP Flour
1 Cup Whole Milk
2 1/2 Cups Sharp Cheddar Cheese
2 TBSP Chili Powder
1 TBSP Hot Sauce
4 Corn Tortillas
Let Get Cookin’
I am using my air-fryer but you can also use your oven. Either one you use you need to preheat it to 375F.
Cut your tortillas into quarters, should get about 16 individual chips.
If using the air fryer, do small batches of the chips. For the first batch, lightly drizzle olive oil and cook for 15 minutes, about 7 minutes in, and shake the basket. Cook for longer if needed, until crispy. Continue with the rest of the batches, but you will not need more oil. Salt when done
If cooking in the oven: lightly drizzle with olive oil, and cook for about 20-25 minutes or until crispy. Salt when done.
For the chicken: preheat the oven to 375F and line a baking sheet with parchment.
Season the chicken breast with salt + pepper + cumin + chili powder. Top with onions + peppers + chili. Drizzle with olive oil. Cook for 25 minutes. Once cooled, shred the chicken and chili with two forks.
While the chicken is cooking make the salsa and cheese sauce.
For the salsa: dice all of the ingredients and place into a small bowl. Add in the lime juice + salt and stir. Set aside.
For the cheese sauce: in a pot add in the butter and let melt. Then add in the flour and stir to combine. Once it’s made a paste, turn the heat on low and add in the milk. Continue to stir until combined. Once the rue is combined with the milk, add in the cheese one cup at a time. Remove from heat and continue to stir until all combined. Add in the hot sauce + chili powder + salt + pepper.
To build your nachos: start with chips + chicken + refried beans + cheese + salsa + lettuce + sour cream
Enjoy by yourself, or triple the batch and enjoy with friends for a football game.
This burger is created after I was torn between breakfast for dinner or a hamburger. I decided to combine them for the best of both worlds. The burger turned into an absolute monster, featuring avocado, a hashbrown patty, bacon, and a fried egg. I would not recommend this burger if you’re looking for a ‘light’ meal. I have no regrets about it, hell I’d serve it with a Bloody Mary if I could. This recipe is just for one, so modify it as needed if making for more!
Hamburger patty [ I made this from a pre-made patty my mom gave me, can always make your own from ground beef]
Half an Avocado, sliced
1 Hashbrown Patty
1 Slice of Bacon
1 Slice Cheddar Cheese
Salt & Pepper
Let’s Get Cooking
To get started, cook your hashbrown patty per your preference, I like to do it in the air fryer, but you can bake it in the oven as well. Cook per package directions. Cook your bacon in a pan to your desired doneness, I like mine a little bit chewy but to each their own. Remove the bacon from the pan and place cooked bacon on paper towels. Place the pan back on the stove as we will cook our patty using the same pan.
Form your patty, or if you are using a pre-made one, salt and pepper on both sides. Cook the patty to your desired doneness, I prefer med-rare, so about 6 minutes each side. Remove the burger from heat and fry your egg in the same pan. Add extra olive oil if needed.
Toast your buns and now it’s time to build.
Bottom bun + sliced avocado + hashbrown + bacon + burger + cheese + fried egg + top bun
I am on vacation in France right now so that is why I have been a little behind on my posting. However, passing all the Boulangeries, and smelling all the amazing baked goods has encouraged me to get this post out into the world. This recipe comes from the New York Times cookbook, again. These cookies are MASSIVE, due to the upped butter and the literal smashing of the cookie, you get these amazing ripples along the edges and an almost lacey finish.
2 Cups All Purpose Flour
1/2 TSP Baking Soda
3/4 TSP Saly
1/2 LB/ 2 Sticks Unsalted Bytter
1 1/2 Cups Sugar
1/4 Cup Packed Brown Sugar
1 Large Egg
1 1/2 TSP Vanilla Extract
2 TBSP Water
6oz Bittersweet Chocolate, chopped coarsley
Let’s Get Baking
Preheat the oven to 350F & line two baking sheets with parchment.
Whisk the flour + baking soda + salt together in a small bowl.
Place the butter in bowl of a stand mixer with a paddle attachment, and beat until creamy [you can do this by hand or with a hand mixer, just be sure to beat it until it is creamy]. Add in the sugar + brown sugar and beat until light and fluffy, about 2-3 minutes.
Add in the egg + vanilla + water and mix on low to combine. Add in the flour mixture on slow and be sure to not let the flour spray all around your kitchen like I did. Stir/mix in the chocolate chips and then you’re good to let the dough rest in the fridge for a few hours or even overnight.
Shape 4 cookies at a time, using the 1/3 cup. Place the cookies on the parchment-lined pan and place the pan in the freezer for about 15 minutes. Prepare the second tray and place in the fridge while the other one is baking.
Remove the first chilled pan from the oven and bake for 10 minutes. Lift the baking sheet and let it drop down against the oven rack so the edges of the cookie set and fall back down. After the cookie center puffs up again, about 2-3 minutes, lift the tray and drop the pan again. Repeat a few more times, every 3 minutes. Bake for a total of 16-18 minutes, until the edges have spread and are golden brown but the center is lighter and not fully cooked.
Transfer to a wire rack and let cool. Repeat with the remaining trays, first letting the dough cool in the freezer first.
I’ve been on a Kale kick recently, it’s such an easy green to add to so many dishes. It may also be because I am trying to find any recipe to convert my coworker into a kale lover. Though I did not sway her with this dish from Chenee Today, it is the perfect summer pasta dish. It’s bright and spicy with lemon and red pepper flakes, along with the zest shrimp, ugh so good!
5 TBSP Olive Oil, divided
3 Green onions, whites diced
3 Garlic Cloves, diced
2 Cups Kale, stems removed
1/3 Cup White Wine
Pasta of your Choice
1LB Raw Shrimp
3 TBSP + 1 TBSP Lemon Juice
3 TBSP Unsalted Butter
1/2 Cup Parmesan Cheese
1 TBSP Red Pepper Flakes
Let’s Get Cooking
Place the deveined shrimp in a small bowl, add the 1 TBSP lemon juice + salt + pepper and let sit in the fridge.
In a large pan add 2 TBSP of olive oil and saute the garlic and whites of the green onion, salt and cook for 1 minute.
Add in Kale + White Wine + 2 TBSP Red Pepper Flakes and cook until kale is tender. Transfer into a separate bowl.
While the kale is cooking, cook your pasta according to the package directions.
Grab the shrimp from the fridge and pat dry. Season again with salt and pepper.
Add 3 TBSP of olive oil to the same large pan you cooked the kale in. Add the shrimp + lemon juice + 1 TSP Red Pepper Flakes. Cook 1 minute and flip.
Flip the shrimp and add butter, cook for another minute. Add in cooked kale + parmesan cheese. Stir together and then add in cooked pasta.
This week is all about the New York Times Cookbook I guess because here I am with another recipe from it. I had been eyeing up this recipe because I freaking love a biscuit for breakfast. Top it with eggs, jam, ham, and bacon, the list is extensive. This recipe is incredibly easy and I feel that they are 2 key things with making biscuits, don’t overwork the dough, and don’t roll it out too thin. I rolled my dough out a little too thin, but you still get the flakes if you accidentally do too.
2 Cups Sifted All-Purpose Flour
1 TSP Salt
1/2 TSP Baking Soda
1 TSP Baking Powder
4 TBSP Vegetable Shortening [I used unsalted butter]
3/4 Cup Buttermilk, more if needed. [if you don’t have buttermilk you can do 1 Cup Milk + 1 TBSP White Vinegar]
Let’s Get Bakin’
Heat the oven to 500F
Sift the dry ingredients together into a large bowl. Cut the butter into the dough with 2 knives until the mixture resembles coarse cornmeal.
Add enough buttermilk to produce a soft dough, stir until the mixture forms a ball.
Knead lightly in the bowl until the dough holds together, for about 30 seconds.
Turn the dough out onto a floured surface and roll to about 1/4 inch thick.
Cut out biscuits with a small biscuit cutter, any round cookie cutter will do.
Bake for 12 minutes.
Serve with whatever toppings you like. I love them with honey right out of the oven.
Another recipe from the MASSIVE New York Times Cookbook. This cookbook has come in handy a few times. I love the variety of recipes and how quick and easy some of them are. I made this dish as a side to some Honey-Mustard Salmon I had this week. The dish is quick and easy and I recommend fresh dill.
4 Large Handfuls of Green Beans, trimmed
2 TBSP Unsalted Butter
2-3 TBSP Chopped Dill, I event went for 3 1/2 TBSP, I love dill
Fresh Cracked Black Pepper
Let’s Get Cooking
Fill a pot with water, season with salt, and bring to a boil.
Drop in the green beans in the water and cook for about 4 minutes or until tender. Drain the green beans.
Put the green beans back into the pot. Add in the butter + dill + pepper. Mix well over low heat.
Season with salt and transfer to a serving bowl. Top with more dill if desired.
I adore Indian cuisine, however, sometimes I am wary to make it on a weekday due to it taking time. I never want to rush through a recipe and lose the beautiful flavor profile that comes with Indian dishes. This recipe from Half-Baked Harvest is the perfect weekday dish. You get all the flavor in half the time! It also makes a bunch if it’s just one person, like me, so I had lunches for work for the remainder of the week!
1 Medium Yellow Onion, quartered
1 Shallot, halved
6 Garlic Cloves
2 (1-inch) pieces of fresh Ginger, peeled
3 TBSP Garam Masala
2 TSP Ground Turmeric
2 TSP Salt
1 TSP Crushed Red Pepper Flakes
Zest of 1 Lemon
2 LBS Boneless Chicken Breast, cubed
1/2 Cup Full-Fat Plain Greek Yogurt
1 14oz Unsweetened Coconut Milk, full-fat
6 oz Tomato Paste
1/4 Cup Cilantro, chopped
3 Cups cooked Rice, for serving
Let’s Get Cooking
Make the paste by combining all of the curry paste into a blender. Pulse until a smooth paste forms, about a minute. I had to scrape the sides and blend it a few times.
To make the chicken, in a large bowl or zip lock bag, combine 2 TBSP of the curry paste + the chicken + yogurt. Steal the bag and ensure all the chicken is covered, or if in a bowl mix well and cover. Marinate at room temp for 30 min or refrigerate over night.
In a large skillet, add in the remainder of the curry paste and cook for about 1 minute. Add in the chicken + coconut milk + tomato paste and stir to combine. Cover and let cook for 15-20 minutes. Remove the lid and let simmer, about 5 minutes more.
You would be lying if you said that chicken salad wasn’t one of the most perfect picnic foods. You can eat it on a croissant, but my favorite is with kettle-cooked potato chips, ugh it’s the perfect crunch. This recipe from PBFingers gives chicken salad the perfect twist, adding in the yogurt and cucumber. It’s incredibly refreshing and great in lettuce wraps for lunch!
3 Cups Rotisserie Chicken, chopped and chilled
2/3 Cup Greek Yogurt, I used low-fat, she recommends full-fat, do what you like
1 TBSP Dijon Mustard
1/2 Lemon, Juiced
1/3 Cup Green Onion, chopped
3/4 Cup Seedless Cucumber, finely chopped
1/2 Cup Celery, chopped
1/4 Cup Fresh Parsley, chopped
1/4 Cup Fresh Dill, chopped, she used dried dill but I think fresh provides a better flavor
1 TSP Sea Salt
LOTS OF GROUND PEPPER
Let’s Get Cooking
Remove the chicken from the bones and finely chop, place into a large bowl.
Mix all of the ingredients together well.
Easy, peasy, that’s it. Serve on bread, lettuce, or with your favorite potato chip.
May is Asian and Pacific Islander Month and what better way to celebrate a culture than through their food. I was at ALDI the other day and found these Ramen kits from IRL Food. They had spicy chicken and this miso ramen, I picked up both because they looked so good. I used Budget Bytes as a source to spice up my ramen kit and make it a proper meal. It was incredibly easy to put together and the miso broth from the kit was DELICIOUS. I can’t wait to taste the spicy chicken.
1 Garlic Clove, minced
Let’s Get Cooking
The kit starts off by bringing the broth to a low boil.
While that’s heating up, in a skillet saute garlic + zested ginger with the olive oil. Once that becomes fragrant, add in the spinach and cook until wilted.
Once the broth has come to a boil, add in the noodles. Break the noodles up with a fork. Let that boil on low for about 2 minutes.
Turn down to a low simmer and crack an egg into the broth. Let it cook enough that the white is fully cooked but the yolk is still soft.
Once done, pour into a bowl, and top with spinach + scallions + a few dashes of your favorite hot sauce!
Enjoy and be sure to give your support to local Asian-owned businesses!