Chicken Piccata

4 servings

Ingredients

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • sea salt
  • freshly ground black pepper
  • all purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, drained
  • 1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.

Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. (I added extra chicken stock, as it originally had too much lemon). Return all the chicken to the pan and simmer for 5 minutes.

Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Recipe originally found on The Food Network.

Very easy chicken dish, packed with flavor!

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Homemade Buttermilk Biscuits

6 biscuits

Ingredients

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon granulated sugar
  • 1 teaspoon salt
  • 6 Tablespoons unsalted butter, very cold
  • 3/4 cup buttermilk

Directions

For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It’s ideal that the butter is very cold for light, flaky, buttery biscuits.

Preheat oven to 425F and line a cookie sheet with nonstick parchment paper or nonslip mat. Set aside.

Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.

Remove your butter from the freezer. Using a box grater, shred the butter into small pieces.

Then add the shredded butter to the flour mixture and stir until it resembles coarse crumbs.

Add milk to flour butter mixture. Use a wooden spoon or spatula to stir until combined (don’t over-work the dough).

Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. 

Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.

Use your hands (do not use a rolling pin) to flatten the dough to 1″ thick. Lightly dust a 2 3/4 inch round biscuit cutter with flour. 

Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.

Repeat until you have gotten as many biscuits as possible and place less than 1/2″ apart on baking sheet. 

Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.

Bake on 425 degrees for 12 minutes or until tops are beginning to just turn lightly golden brown.

If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

Recipe originally found on Sugar Spun Run.

Biscuits are one of my favorite breakfast items. This recipe is very easy and makes the tastiest homemade biscuits.

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Korean Cucumber Salad

4 servings

Ingredients

  • 2 English cucumbers, sliced thin
  • 1 scallion, chopped
  • 1 1/2 teaspoons white distilled vinegar
  • 1 teaspoon soy sauce
  • 1 small garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 teaspoons Korean red chili pepper flakes (gochugaru)
  • 1 teaspoon sesame seeds

Directions

Place the cucumber slices and chopped scallions in a medium or large mixing bowl and set aside.

In a small bowl, mix vinegar, soy sauce and garlic. Stir in sugar and salt and keep stirring until the sugar has dissolved.

Pour the sauce over the cucumber slices and scallions and toss.

Sprinkle Korean red chili pepper flakes (I didn’t have the red chili pepper flakes, so I used the sauce version) and sesame seeds and toss until the cucumber slices are evenly coated. Serve.

Recipe originally found on Pickled Plum.

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Homemade Buttery Pancakes

14-16 small pancakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted

Directions

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Brown on both sides and serve hot with your favorite berries.

Recipe originally found on All Recipes.

These pancakes are buttery and fluffy!

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Flour Tortillas

16 tortillas

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/3 cup canola oil
  • 1 cup hot water

Directions

In a bowl of a stand mixer fitted with the dough hook, combine flour, salt and baking powder. Mix briefly to combine.

With the mixer running at medium speed, add oil and water. Mix for 1-2 minutes, stopping at least once to scrape the sides of the bowl. After the dough begins to come together into a ball, reduce mixer speed to low and continue mixing for 1-2 minutes , until dough is smooth.

Transfer dough at this point from the mixing bowl to a well-floured work surface. Divide into 16 roughly equal portions.

Roll each portion into a ball and flatten slightly with the palm of your hand. Cover flattened balls of dough with a clean kitchen bowl and allow to rest for at least 15 minutes and up to an hour.

When ready to cook, warm a large cast-iron or heavy bottomed skillet over medium heat.

Keeping the work surface and rolling pin lightly floured, roll each dough ball into a circle about 6″ in diameter.

Transfer tortillas one at a time into the hot skillet. Cook for about 1 minute, until small bubbles form on the top and brown spots form on the bottom surface. Flip and cook the other side for about 30 seconds.

Remove from the pan and stack cooked tortillas loosely wrapped in a clean kitchen towel. (This will keep them soft, pliable and warm).

Serve immediately or allow to cook for later use.

Tortillas can be stored for 2-3 days in the fridge in a plastic zip-top bag. Before using, warp tortillas in a slightly damp paper towel and microwave for 15-30 seconds. Tortillas can also be frozen for 2-3 months; to freeze, separate tortillas with sheets of parchment or waxed paper and store in a zip-top freezer bag.

Recipe originally found on Nourish and Fete.

Bye, bye store bought tortillas. These are very easy to make, just slightly time consuming. They do require attention so you don’t accidentally burn them when they are cooking. If your pan is big enough, cook two at a time. I cook these in my cast iron skillet, but they can also cook in a non-stick pan. You can cook these before the rest of your meal so it’s less stressful to time everything correctly.

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Copy Cat CinnaBon Recipe

12-16 cinnabons

Ingredients for Pastry Dough

  • 1 cup milk
  • 2 eggs, room temperature
  • 1/3 cup butter, softened at room temperature
  • 4 – 4 1/4 cups bread flour (plus extra for rolling)
  • 1/2 teaspoon salt
  • 1/2 cup white sugar
  • 1 package active dry yeast

Ingredients for Filling

  • 1 cup brown sugar, packed
  • 3 tablespoons ground cinnamon
  • 1/3 cup butter, softened at room temperature

Ingredients for Topping

  • 4 ounce cream cheese, softened at room temperature
  • 1/4 cup butter, softened at room temperature
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions

Combine 2 cups of the flour and yeast in a large mixing bowl.

In a saucepan, combine milk, butter, sugar and salt over medium heat until temperature reaches 120 to 130 degrees (butter will be almost melted). 

Add milk mixture to flour mixture along with eggs and mix with an electric mixer on low for 30 seconds (I use my Kitchen Aid mixer).

Place dough on a floured surface (I continued to use my Kitchen Aid mixer to knead the dough) and knead in as much of the remaining flour (2 and 1/4 cups flour) as possible . Continue to knead the dough until it is very smooth and elastic (this will take about 5-10 minutes).

If you used the Kitchen Aid mixer to knead, place the dough on a well floured surface, or keep the dough on the well floured surface you hand kneaded on. Cover the dough with oil or cooking spray and plastic wrap. Let dough rest covered for about 15 minutes.

Meanwhile, in a small bowl, combine brown sugar and cinnamon and set aside.

Roll the dough into a 18×21-inch rectangle. Spread 1/3 cup of softened butter on the dough. (The longer you rub the butter on the dough, it will start melting off). Then top with the brown sugar and cinnamon mixture.

Starting with the long side, roll up dough so you have an 18″ log. 

Cut into 12 even rolls. Grease a 9×13 inch glass pyrex dish (3 quart) and place the rolls in the pan. Cover with plastic wrap and a tea towel or kitchen towel and let rise until nearly doubled, about 45 minutes. Meanwhile, preheat oven to 400 degrees.

Bake rolls on the center rack about 15 minutes or until lightly browned.

While the rolls are baking, combine cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt with a mixer until fluffy.

Allow rolls to cool for about 10-15 minutes and spread frosting on warms rolls.

Recipe originally found on Spend with Pennies.

While these definitely are not healthy, these copy cat Cinnabon rolls are a great addition to any family brunch!

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Magic Cookie Bars

24-30 cookies

Ingredients

  • 1/2 cup (1 stick) butter, melted
  • 1 1/2 cups graham cracker crumbs
  • 1 1/2 cups walnuts, broken into small pieces
  • 1 1/3 cups flaked coconut
  • 1 1/3 cups (15 oz. can) sweetened condensed milk
  • 1 1/2 cups semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees.

Melt butter on stove. Pour melted butter into 13 x 9 x 2 inch pan. Sprinkle graham cracker crumbs evenly over melted butter. Sprinkle nuts evenly over graham cracker crumbs.

Scatter chocolate chips over nuts. Sprinkle coconut evenly over chocolate chips. Pour sweetened condensed milk evenly over coconut.

Bake for 25 minutes or until lightly browned on top.

Cool in pan for 15 minutes before serving.

This is my go-to dessert for potlucks. It’s very easy to make and doesn’t take long at all! This is a perfect dessert for coconut fans like me.

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Homemade Basil Pesto Pasta

4 servings

Ingredients

  • 2 cups fresh basil leaves, tightly packed
  • 3/4 cup shredded parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/2 cup pine nuts or walnuts
  • 2 garlic cloves
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pasta: I prefer penne or rigatoni (I made homemade rigatoni for this dish)
  • Additions: ricotta, grape tomatoes, pine nuts

Directions

Wash and dry the basil leaves.

Place basil into a food processor, add cheese, nuts, garlic cloves, lemon juice, olive oil, salt and pepper. Process until smooth.

Season with more salt to taste, if desired.

Boil water and cook pasta. Drain.

Mix pesto with pasta and tomatoes. Divide pasta into bowls. Add 1-2 dollops of ricotta per bowl of pasta. Top each bowl with pine nuts.

Recipe originally found on Natasha’s Kitchen.

I made the pesto from homegrown basil. I also made homemade rigatoni utilizing my pasta attachment on my KitchenAid.

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Honey Walnut Shrimp

2 servings

Ingredients

  • 1 cup water
  • 2/3 cup white sugar
  • 3/4 cup walnuts
  • 4 egg whites
  • 2/3 cup rice flour (mochiko)
  • 18 shrimp
  • 1/4 cup mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon canned sweetened condensed milk
  • 1 tablespoon lemon juice
  • pinch of salt
  • 1 cup vegetable oil

Directions

Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain. Place and spread out the walnuts on a cookie sheet to dry.

Whip egg whites in a medium bowl until foamy. Stir in the rice flour until it has a pasty consistency.

In a medium serving bowl, stir together the mayonnaise, honey, sweetened condensed milk, lemon juice and a pinch of salt.

Heat the oil in a heavy deep skillet over medium-high heat. (Pour enough oil so it is about 1/4 inch high in the pan).

Dip shrimp into the rice flour batter (make sure the shrimp are completely covered in batter), and then add the shrimp to the hot oil. Fry the shrimp in the hot oil until golden brown, about 5 minutes. Make sure to flip shrimp after about 2-3 minutes. (Be careful, as the oil will splatter).

Remove with a slotted spoon and drain on paper towels.

Add shrimp to the bowl with sauce, and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Serve with rice and green beans. Garnish with green onions.

Recipe originally found on All Recipes.

If you grew up near Altamonte Springs, Florida, and ever went to the amazing Chinese restaurant, Eastern Pearl, this recipe tastes very similar to their Silken Shrimp dish. My sister, Lauren, found this recipe and it is a game changer. So good and packed with flavor!

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Teriyaki Salmon Bowl

2 bowls

Ingredients for Teriyaki Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons mirin sweet cooking rice vinegar
  • 2 tablespoons sake or sherry
  • 1 1/2 teaspoons honey
  • 1 1/2 teaspoons water
  • 1 teaspoons cornstarch

Ingredients for the Bowl

  • 2 salmon fillets, 4-6 oz. each
  • 1 cups cooked rice white or brown Jasmine
  • 2 cups fresh spinach
  • 1/2 avocado sliced
  • 1/4 cup edamame shelled (fresh or frozen(thawed))
  • 1 carrot, grated (I used matchstick carrots)
  • 1 teaspoon sesame seeds white or black, toasted
  • 1 sheet Nori or roasted seaweed snack
  • 1 green onion, sliced (white and green parts)

Directions

Preheat oven to 400F. Prepare a baking sheet with aluminum foil or parchment paper and set aside.

In a small pan over medium heat, combine soy sauce, rice vinegar, sake and honey. While mixture is heating, whisk together in a separate small bowl cornstarch and water. Add cornstarch mixture to soy sauce mixture and bring to a boil. Reduce heat and continue to stir frequently until teriyaki reaches desired thickness (about 2-3 minutes).

Place salmon fillets (skin side down) on prepared baking sheet, brush (or spoon) with teriyaki sauce . Reserving any unused teriyaki sauce to drizzle over finished bowl. Place salmon in oven and cook for 12- 15 minutes, until pink . The salmon will continue to cook for a few minutes once removed from the oven so take this into account when cooking. Allow to cool for a few minutes . Remove and discard the skin.

While salmon is cooking, heat a large skillet over medium heat. Drizzle a small amount of olive oil (or water) and cook spinach until it wilts (2-3 minutes). Season with salt and pepper to taste.

In a pan or microwave, heat up edamame until warm.

Cut the seaweed into thin slices, about 1 inch long and 1/8 inch wide. Slice the green onions. Toast the sesame seeds.

To assemble bowls, heat up cooked rice and divide between bowls. Top with salmon, spinach, carrots, edamame, avocado, sesame seeds, green onions and seaweed strips. Drizzle any remaining teriyaki sauce over bowl, if desired.

Recipe originally found on Simply Healthy Kitchen.

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