We are obsessed with these straw! They are flexible, no worries about biting them, and best of all crazy easy to clean! They are clear enough that you can see what's inside and they rinse out easily in the sink or dishwasher. Just roll it between your fingers to get anything that might be stuck, like smoothie bits! You will never need a pesky straw brush to clean them :)
You can find them online from a bunch of different stores! Just google them!
Just a little variation on my Korean Beef Lettuce Wraps! The perfect quick dinner for summer nights or anytime you’re cravin’ some Asian! So easy to make and won’t heat up the kitchen too much! Gluten free with a tasty sauce that resembles a light teriyaki. Just think of them like an Asian street taco :)
These are the best and easiest breadcrumbs to keep on hand for EVERYTHING! Take any flavor of dry boxed stuffing, put it in the blender, and keep it in a container in the cupboard or fridge/freezer. The are perfectly seasoned and absolutely tasty for breading vegetables and chicken, topping casseroles, used in my famous chicken pillow recipe, and any other time you need some breadcrumbs!
The best pizza I've made so far in my home kitchen! Slightly adapted from Ken Forkish's Book - The Elements of Pizza. You start the dough first thing in the morning and it's ready by dinner time! Definitely need a pizza steel for the best outcome as it will mimic the high heat of a commercial pizza oven so your pizza cooks quickly with the beautiful crusty bubbles :)
In the morning when you get up:
Heat 2 cups of water in a large measuring glass in the microwave for 30-45 seconds until it reaches 90-95 degrees fahrenheit.
Put medium/large bowl on food scale and tare and add the following (zero the scale after each addition)
1/8 teaspoon dry active yeast
15 grams salt
1 tablespoon olive oil + the warmed water up to 350 grams total liquid
Stir until yeast and salt are dissolved. Tare the scale.
Add 500 grams all-purpose flour and mix with a danish whisk or your hands just until it forms a shaggy dough. Cover and let rest for 20 minutes. Knead on floured counter for 30 seconds to 1 minute until it comes together and is smooth. Let rest, covered, for 1.5-2 hours at room temp (72-80 degrees).
My Video Tutorials for Shaping and Transferring the Pizza Dough Here!
Divide the dough into 3-4 parts and shape them by tugging and pulling out a piece of the ball and folding it toward the center, repeat 5-10 times (turning each time until you start to feel resistance. Slide ball on an unfloured section of counter in cupped hands towards you 4-5 times to make it even more taught on the surface. Let the dough balls sit covered on a floured surface for approximately 6-8 hours (at 72-80 degrees room temp).
Heat your pizza baking steel at 500-550 degrees (the highest your oven will go) in the middle of your oven for at least 45 minutes.
Form pizzas on a floured wooden peel and transfer to the steel by carefully shaking/sliding it off. Pizzas should cook in 5-6 minutes. Remove pizza with a metal peel. Brush crust with melted butter and serve immediately.
Easy! No egg whites or piping bags needed :) AND it tastes so good! Double or Triple if needed, especially if you will be dipping the cookies.
4 T powdered sugar
1/2 T water
1-2 drops food coloring
small dish and paint brush or large shallow dish for dipping
Stir in a small bowl until completely smooth, add drop or two of additional water if needed. Paint onto cookies or dip cookies. Should be thick enough for a layer and not run off or soak in, but thin enough to flood itself. Adjust with a drop of water or teaspoon of powdered sugar if needed.
Crispy on the outside, tender on the inside :) A quick microwave step at the beginning is the trick to these perfect breakfast potatoes!
 |
This is my favorite go-to smoothie since I always have the ingredients on hand! Might satisfy a chocolate craving in a healthier sort of way ;) Makes 2 cups and Serves 1-2 people. Nutrition facts are listed below for the entire 2 cups.
1 banana (approx. 95 grams peeled)
2 tablespoons chia seeds or flax seed
2 tablespoons cocoa powder
2 tablespoons peanut butter powder
¾ cup milk
1 cup ice (about 10-15 cubes)
handful of spinach or kale leaves (optional)
Blend until smooth. I use the smoothie setting on my Blendtec. Serve immediately!
Notes:
If you have a cheap blender the chia seeds may not grind up all the way, which is fine, but not the best texture, so you might leave those out if your blender isn’t powerful enough.
Also, the sweetness of the final drink will depend on the size of your banana and how ripe it is.
I store my chia and flax seeds and my spinach and kale in the freezer, they last for a long time!
I LOVE my 2 Tablespoon stainless steel scoop for this recipe and many more!
If you are concerned about your spinach or kale completely blending in, you can blend the leaves and milk until no green specs are visible, first before adding the rest of the ingredients.
 |
I finally perfected one of my favorite soups with lots of flavor and a simple trick for a super smooth creamy cheesy base! It's really easy to make and perfect for Fall and Winter dinner menus! Serves 4-6 people.
4 tablespoons butter
1 small to medium onion, roughly chopped
3 teaspoons minced jar garlic or 3 fresh garlic cloves
1/3 cup flour
1 teaspoon mustard
1/2 teaspoon white or black pepper
1 box chicken broth (32 oz, 4 cups)*
4 cups chopped broccoli, tiny florets
1-2 large carrots, grated, diced, or sliced
2 Cups - Milk/Cream Options:
1 cup milk + 1 cup heavy cream
OR 2 cups half and half
OR 2 cups heavy cream (extra rich/naughty ;))
6 oz grated cheese (cheddar or colby/monterey jack blend)
1/2 cup freshly grated Parmesan cheese (1.5 oz, optional)
salt to taste at end
Optional Garnish: bacon bits, extra cheese, croutons
Melt butter in a large soup pot. Add onion and garlic, stirring over low heat until tender. Whisk flour, pepper, and mustard and cook for 1-2 minutes. Slowly add chicken broth while whisking. Next Step (with caveat*): Puree until smooth with an immersion blender OR use a regular blender to puree the onion/butter/garlic mixture with some of the chicken broth (if using a regular blender blend use room temp broth so you don’t accidentally burn yourself!) This is key to ensuring a super smooth soup texture in the end!
Bring mixture to a simmer. Add broccoli and carrots and continue simmering, covered until broccoli is soft and cooked through, 10-15 minutes. Optionial, you can then mash some of the cooked broccoli if you want with a potato or ground beef masher. Turn heat to low and add dairy/cream mixture, and cheese, stirring until melted and smooth and thoroughly heated. Add salt to taste.
Serve with bacon bits, extra cheese, or croutons!
*If you want the base to be on the thicker side, stick with the two cups of cream, or you can add a tablespoon or two of cornstarch dissolved in cold water at the end.
Basic recipe for a delicious Thai Coconut Curry! Use your favorite curry paste and add your favorite vegetable! My favorite are sweet potato and broccoli :)
Ingredients:
2 tablespoons olive oil
1 small to medium onion, cut into large pieces
3 cloves garlic, finely minced or pressed (3 teaspoons)
1 tablespoon ginger paste (find in produce section) OR 1 teaspoon ginger powder
1 teaspoons ground coriander
1-14oz can coconut milk, full fat*
4 tablespoons (60 grams) Thai Curry Paste (any color, red, yellow, green)**
Approximately 2-3 cups of chopped vegetables, whatever combination you like (white potato, sweet potato, carrots, green beans, peas, broccoli)
8-16oz thin sliced chicken breast (depending on how much veggie to chicken ratio you want)
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 tablespoons sugar, or more to taste
1-2 tablespoons lime juice (optional to taste)
Water or chicken broth to thin if needed
chopped fresh cilantro and or chopped peanuts, for garnishing individual servings (optional)
Directions:
Saute onions on medium low heat in oil until tender. Add spices (garlic, ginger, and coriander) and stir for one minute. Add a couple tablespoons of coconut cream from the top of the can and the curry paste. Stir for 1-2 minutes. Add rest of coconut milk. Puree with immersion blender (optional).
Add vegetables, chicken, salt, pepper, (and sugar and lime juice to taste). Cover and simmer low for 20 minutes or until chicken is tender and vegetables are cooked.
Thin with ¼ cup of water or chicken broth if needed. Serve over jasmine rice. Garnish individual servings with fresh chopped cilantro and or chopped peanuts.
*I like Chakaoh and Thai Kitchen Brands of coconut milk
2 cups Bisquick (240 grams) (I prefer Heart Smart Bisquick made with canola oil)
1/2 cup sour cream (120 grams)
1/3 cup soda (Sprite, 7up, Sierra Mist, or Ginger Ale type; I just keep the mini cans on hand for this)
1/4 cup butter, melted
Preheat the oven to 450. Stir sour cream and bisquick until well mixed in and crumbly, using a long fork or a wooden spoon. Pour in soda and stir until it forms a ball. Dust the counter with bisquick and knead the dough a few times until it comes together, may need to add a T or two of bisquick to the dough if it is sticky. Spread approximately 1 tablespoon of the melted butter over the bottom of an 8x8 pan with a pastry brush (may need a larger pan for option 2 below*)
Next Step 2 Options:
Press dough into the buttered 8 x 8 pan, spreading it out evenly. Then cut the dough with a sharp knife into 9 even squares.
OR you can roll out the dough, cut into circles, and place them in the buttered pan.*
Spread remaining 3 tablespoons of melted butter over the biscuit dough with a pastry brush. Bake at 450 for 12-15 minutes or until golden brown on top. Serve immediately!
Note on Bisquick: It should be stored in the refrigerator or freezer, once opened, and it will last for months! I keep it in the freezer so I always have some on hand :)
Adapted from The Recipe Critic https://therecipecritic.com/7-up-biscuits/
Easy ice cream tutorial and recipes, just in time to bring some summer quarantine happiness!Yay for homemade ice cream with simple ingredients you can trust and pronounce ;)
Base Ingredients:
2 cups heavy cream*
1 cup milk (any %)
¾ cup white sugar
⅛ teaspoon salt
Place freezer bowl in a plastic grocery bag in deep freeze (at least 0 degrees F) for at least 24 hours. Be sure it is sitting on a level surface in the freezer.**
Dissolve sugar, extract, and salt in the milk by whisking, blending, shaking, or mixing with a hand mixer for 1-2 minutes. Put milk mixture and heavy cream into the freezer for 15-30 minutes to get very cold. Take the freezer bowl out of the freezer just before you are ready to add the ingredients. Assemble the ice cream maker and turn it on. Add milk mixture and cream to the ice cream maker at the same time while it is turning. Process for 15-20 minutes until expanded and thick. Add any additional add-ins and process for an additional 2-5 minutes. Store in freezer safe container in deep freeze for 4-24 hours before serving.***
Notes:
*If you want to vary the fat content or how creamy vs icy it is, you can use a lower percentage of milk (1% or skim) or reduce the heavy cream to 1.5 cups and increase the milk to 1.5 cups. Don’t reduce the heavy cream volume any more than 1.5 cups (50% of the base). I prefer to make it with 2 cups of cream and skim or 1 or 2% milk, since cream comes in a pint and I prefer not to have any leftover. With 1.5 cups of cream it will be a lot softer, more like a frosty starting to melt, right out of processing. With 2 cups it is much firmer.
**Do not store ice cream in the ice cream maker freezer bowl. Immediately rinse and wash out the freezer bowl, let water drain out, then wrap back in a plastic grocery sack and put it back in your freezer. If it hasn't completely thawed it should be good to go to make ice cream again by the next morning. If it has thawed it may take up to 24 hours of freezing time before you can make another batch. If your ice cream doesn't process correctly it means your bowl wasn't frozen long enough or your freezer isn't at low enough of a temperature.
***Right out of processing ice cream will be a soft serve consistency. Enjoy immediately if that's what you want or store in the freezer to harden. I find the best scooping consistency results when freezing the processed ice cream overnight or 24 hours :)
Equipment
Freezer storage containers (insulated containers that keep ice cream easy to scoop OR regular round freezer storage containers, will keep ice cream hard) DO NOT store your ice cream in the ice cream maker's freezer bowl.
Ice cream maker - I have the Cuisinart 1.5qt ICE-20 (these recipes will also work in a 2qt ice cream maker)
Variations:
Vanilla or Vanilla Bean
2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
Add add beginning of processing
Chocolate
3 T cocoa powder
1 teaspoon vanilla extract (optional)
Mix in blender with milk, sugar, and salt for 30-60 seconds
Cookies and Cream
2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
12 small crunchy chocolate cookies, chopped or crushed (if using Oreos, remove the frosting layer first)
Add vanilla at the beginning of processing. Add cookies during the last five minutes.
Mint Chip or Mint Oreo
½ teaspoon mint extract (I like Watkins brand)
2-6 drops green food coloring (optional)
Add into milk and sugar mixture. Add the chocolate below during the last five minutes of processing time.
4 ounces semi-sweet or dark chocolate, finely chopped
OR 12 small crunchy chocolate cookies, chopped or crushed (if using Oreos, remove the frosting layer first)
Peanut Butter Cup
3 tablespoons peanut butter powder (like this)
⅔ cup white sugar
4oz chopped mini reeses cups
6 oz fruit, crushed (like strawberry, raspberry, or mango)
Add to basic vanilla ice cream recipe
Mix ¼ cup of the sugar with the crushed fruit. (Make your ice cream base with the remaining ½ cup sugar.) I use a ground beef masher to crush the fruit. Heat in a saucepan until simmering, stirring constantly, until sugar is dissolved. Add 1-2 teaspoons cornstarch dissolved in water .Continue to simmer and stir for approximately 5 minutes until mixture is thickened and fruit is fully cooked. Transfer to a small container and store in the fridge or freezer until cold (not frozen). When basic vanilla ice cream is processed add ⅓ of it to your freezer container and swirl in ⅓ of the fruit mixture with a spoon or knife. Repeat for the additional two layers. (Note: I have tried adding raw fruit to the ice cream and it just froze into hard ice pieces, which is why I recommend cooking it first).
Other Add in Options for Vanilla or Chocolate Ice Cream
- chopped heath bar
- chopped nuts
- marshmallows
- brownie bits
- fudge or caramel swirl
- chopped candy bars