The Chef Recipes

One Pot Spicy Thai Noodles

One Pot Spicy Thai Noodles are So good and straightforward to cook up. This is often a vegetarian recipe, but there are options for added protein too!

These One Pot Spicy Thai Noodles are very easy , essentially one pot, but you'll cook it during a skillet too, if you would like .

Anyway, these Spicy Thai Noodles close super quick and that they are SO good. Spicy? Yes. So if you don’t sort of a lot of spice, reduce on the sriracha and red pepper flakes.

One Pot Spicy Thai Noodles

The original recipe involved shrimp, but really that or chicken would be lovely during this dish. Tofu would even be an excellent addition. I just wanted to whip this up as quickly as possible, so I left the meat out. Another great point about this dish, is that you simply can really use any veggies you've got available .

Mushrooms and zucchini were great here, but carrots, peppers, onions, and squash would all be great. I’ve also made this recently with ZOODLES rather than noodles and also in Spaghetti Squash form. It's TOTALLY delicious that way also (and saves on carb calories!)

INGREDIENTS :

2 large eggs , lightly beaten
1/2 tsp crushed red pepper flakes
8 ounces mushroom , chopped
3 cloves garlic , minced
1 pound linguine
2 TBS olive oil , divided
2 TBS brown sugar
1/3 cup low sodium soy sauce
1 zucchini , cut in half vertically, then sliced in half circles
1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)
2 inches fresh ginger , grated
1 handful fresh cilantro , chopped
4 green onions , chopped
1/4 cup peanuts , chopped

INSTRUCTIONS :

In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.
Serve immediately.

30 Jan, 2020 Post a Comment

Food Recipes Lunch

Sticky Rice With Chinese Sausage

Sticky rice with Chinese sausage may be a staple on cuisine carts (you’ll usually see it in overturned glass bowls–as little sticky rice “domes”), and it’s actually very easy to form.

This sticky rice recipe is analogous to the sticky rice with chicken (lo mai gai) we have already got on the blog, but less complex in terms of ingredients and kitchen prep.

Sticky Rice With Chinese Sausage

Traditionally, this sticky rice with Chinese sausage dish is usually made by taking uncooked sticky rice that’s been soaked for hours, and putting it directly within the wok for stir-frying. However, to shorten the cooking time and to simplify the method , many restaurants used cooked sticky rice instead, which is what we recommend also . In my opinion, when done right, pre-cooking the rice makes little or no difference within the finished dish.

Season with white pepper to taste and blend within the scallions. You'll serve it as is or if you would like to urge fancy, you'll pack the rice into a pleasant round bowl rinsed in warm water and switch it over on a plate. Garnish your sticky rice with Chinese sausage with cilantro and serve.

INGREDIENTS :

1 tablespoon oyster sauce
¼ teaspoon sesame oil
¼ cup chicken stock (60 ml)
½ teaspoon salt
2 tablespoons oil
1 ½ tablespoons soy sauce
2 teaspoons dark soy sauce
2 cups uncooked sticky rice (400g, also known as “Sweet Rice” or “Glutinous Rice”)
¼ cup dried shrimp (soaked for 15 minutes in warm water)
1 medium onion (finely diced)
5 dried shiitake mushrooms (soaked in warm water until softened and diced)
3 links Chinese sausage (cut into small discs)
1 teaspoon Shaoxing wine
white pepper (to taste)
2 scallions (chopped)
Cilantro (to garnish, optional)

INSTRUCTIONS :

Cook the sticky rice according to the directions on the package and set aside to cool (we usually just make it in our rice cooker). You can also use our method for soaking and steaming the sticky rice to pre-cook it.
Combine the oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl and set aside. Heat the oil in a wok over medium heat. Add the shrimp and stir-fry for 30 seconds to bring out the flavor. Next, add the onion, mushrooms and Chinese sausage, and stir-fry for another minute, taking care not to burn the onion. Add the Shaoxing wine and stir-fry for another 2 minutes.
Add all of the cooked sticky rice to the wok and break it up as much as possible with a spatula. Spoon half of the sauce mixture over the rice (it helps to add the sauce over any clumps of rice to help break them up). Mix well, using a scooping motion to ensure the rice doesn’t stick to the bottom of the wok. Add the rest of the sauce and stir-fry until the rice is uniform in color.
Season with white pepper to taste and mix in the scallions. You can serve it as is…or if you want to get fancy, you can pack the rice into a nice round bowl rinsed in warm water and turn it over on a plate. Garnish with cilantro and serve.

22 Jan, 2020 Post a Comment

Breakfast

Apple Cinnamon Baked Oatmeal Cups

These Apple Cinnamon Baked Oatmeal Cups are the right , on-go-the breakfast to enjoy any day of the week. Fresh apples, a sprinkling of cinnamon, and hearty oats make a deliciously cozy dish to enjoy throughout the season!

Now that the mornings are becoming chillier and fall is within the air, I can’t help but consider warm and comfy breakfasts.

Apple Cinnamon Baked Oatmeal Cups

These Apple Cinnamon Baked Oatmeal Cups are often made on the weekend then refrigerated throughout the week for a simple , grab-n-go breakfast. You'll also freeze an enormous batch of those to eat whenever your craving strikes. the chances are endless!

INGREDIENTS :

2 eggs
½ cup unsweetened applesauce
2 teaspoons vanilla extract
3 cups old-fashioned oats
2 tablespoons packed light brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
¼ teaspoon salt
1 cup milk any kind (I used 2%)
About 1¼ cups peeled and diced apples any kind, though a sweeter kind works best, such as honeycrisp (about two medium apples)

INSTRUCTIONS :

Preheat the oven to 350°F. Grease a 12-count muffin tin with non-stick cooking spray. Set aside.
In a medium bowl, combine the old-fashioned oats, brown sugar, baking powder, cinnamon, and salt. Set aside.
In a large bowl, whisk the milk, eggs, unsweetened applesauce, and vanilla extract.
Pour dry ingredients into wet ingredients and stir until thoroughly combined. Gently fold in diced apples.
Spoon mixture into each muffin tin, filling almost to the top. Bake for 30-35 minutes, or until cups are set and golden brown.
Remove from oven and let cool for 10 minutes in pan. Then remove to a wire rack and let cool completely. Serve with a drizzle of honey or maple syrup, if desired.

22 Jan, 2020 Post a Comment

Main Course

Cornbread Waffles With Chili

Cornbread waffles are homemade, savory waffles made with basic pantry ingredients. We like to serve them with chili on top for a simple weeknight meal!

I’m ready for cooler weather, colored leaves, boots, and warm comfort food! the opposite night I used to be really craving homemade chili, but I didn’t want it over a potato (which may be a go-to meal when I’m too lazy to form dinner). I made my tasty cornbread waffles instead! I threw my favorite chili recipe thereon , and laughed at how easily impressed and excited Jeff was about this meal!

Cornbread Waffles With Chili

The process for creating cornbread waffles is that the same as for many waffles! First, add the dry ingredients to a bowl, then mix within the wet ingredients. Preheat your waffle iron and spray it with nonstick cooking spray before adding the batter.

However, you'll definitely enjoy cornbread waffles without chili, and easily serve them with butter and honey on top.

INGREDIENTS :

1 3/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1 teaspoon salt
2 cups milk
1 Tablespoon baking powder
1 teaspoon granulated sugar
3 Tablespoons oil (vegetable or canola oil)
2 large eggs
Your favorite chili
Optional chili toppings: shredded cheese, sour cream, chopped green onion

INSTRUCTIONS :

Preheat waffle iron.
In a large bowl combine the flour, cornmeal, baking powder, sugar, and salt.
Add milk, oil, and eggs and stir until smooth, but don't over-mix.
Spray waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron and bake in batches.
Serve with chili over top, if desired, garnished with shredded Cheddar, sour cream and chopped green onion.

13 Jan, 2020 Post a Comment

Bread Potato

Rosemary Sea Salt Sweet Potato Rolls

These rosemary sea salt sweet potato rolls are quite possibly the simplest and fluffiest rolls ever. They're going to disappear from your table during a flash!

While my Whole30 was an outstanding flop, I did learn a couple of things about myself while on. I swore I might do a recap, but the abysmal finish of the program left me too embarrassed to try to to it. But I will be able to , eventually. What I did learn was that i really like sweet potatoes. they're my life blood immediately .

Rosemary Sea Salt Sweet Potato Rolls

And since I had about six roasted taters within the fridge, because that’s all you'll eat that diet – I wanted to use a number of them for an entirely un-compliant reason – to form sweet potato rolls. I’m a nasty girl.

I was watching my snapchat feed a few weeks ago, and Elise from Simply Recipes had snapped making potato rolls, and at that precise moment, I knew I had to form them, which my friend Rachel (of Baked by Rachel) had the recipe I had been aiming to make like, FOREVER, so I did. It had been a light-weight bulb stream of consciousness moment. Those don’t happen often if you'll believe it.

INGREDIENTS :

For Rolls:

1/4 cup Milk, Between 102-110 Degrees
2 1/4 tsp (1 packet) Yeast
1/2 cup Water, Between 102-110 Degrees
1 tsp plus 1/3 cup Sugar, divided
2 Eggs
1 1/2 tsp Salt
6 Tbsp Butter, melted and cooled
2 1/2 tsp Fresh Rosemary, minced
1 cup Mashed Sweet Potato
4 1/2-5 cups All Purpose Flour, more depending on moisture of dough

For Honey Butter Topping:

1/4 cup Butter, room temperature
2 Tbsp Honey
Sea Salt
Additional minced Rosemary

INSTRUCTIONS :

In a small bowl or measuring cup, combine milk and water. Heat in microwave until the temperature reaches between 102-110 Degrees. Stir in 1 tsp sugar to the mixture, and add in yeast. Gently mix yeast, and set aside to proof. About five minutes.
With a stand mixer, fitted with the dough hook attachment, add in remaining ingredients, and begin to mix until combined. Slowly pour in the yeast mixture, and allow to incorporated. Mix until the ingredients are smooth and dough like, and the dough pulls away from the sides of the bowl, but still sticks to the bottom.
Roll the dough out onto a lightly floured surface. Knead the dough until it becomes a smooth, uniform ball. Place into a lightly greased bowl, cover with plastic wrap, and place in a warm place for about 1 hour, or until the dough doubles in size.
Roll dough out onto lightly floured surface and cut into 16-20 equal pieces. Roll the dough into small balls, and place seam side down in a greased and parchment lined 13x9inch baking dish. Cover and let the dough rise, another hour.
Preheat oven to 350 degrees. Bake for 20-25 minutes or until the rolls are golden brown on top, and reach 200 degrees when tested with a thermometer.
In a small dish, mix together 1/4 cup room temperature butter, and 2 tablespoons honey until smooth. Brush tops of baked rolls with mixture, sprinkle sea salt and additional minced rosemary on top. Allow to cool slightly. Or serve warm.

08 Jan, 2020 Post a Comment

Cupcake Dessert

Cupcake Oreo Frosting Recipe

This Oreo Frosting is incredibly silk, light and fluffy and tastes a bit like the filling of an Oreo cookie! It’s perfect for cakes chocolate cupcakes or vanilla cupcakes too!

I realize you would possibly be asking yourself why you would like an actual recipe for Oreo frosting. You would possibly think that each one you would like to try to to is add some crushed cookies to your vanilla frosting.

Cupcake Oreo Frosting Recipe

Sure, that’s the overall idea, but with a touch finesse, your frosting will actually taste just like the filling of an Oreo. Sounds good, right?

Oreo Frosting may be a favorite in our household. We even chose this frosting for our bridecake. And by we, I mean me, because I totally surprised my husband with it.

If you’re trying to find the recipe for these cupcakes, it’s a touch simpler. Just make my Moist Chocolate Cupcakes and top it with this frosting.

INGREDIENTS :

12 Oreos, crushed
1–2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
3 sticks (1 ½ cups) Unsalted butter
6 cups powdered sugar

INSTRUCTIONS :

Cut the butter into pieces. Using the paddle attachment, whip the butter at medium high speed for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
Slowly add the powdered sugar, 2 cups at a time, adding the heavy whipping cream intermittently, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.
In a food processor, grind the Oreos into a fine crumb. Add the crushed Oreos to the frosting along with the vanilla extract. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.
In a large piping bag fitted with a large closed star tip, pipe the frosting onto the cupcakes and place an Oreo in the side. Store in an air tight container.

04 Jan, 2020 Post a Comment

Chicken Dinner

Homemade Bacon Wrapped Chicken

Bacon Wrapped Chicken is deliciously crispy on the surface and tender and juicy on the within . Wrapped in bacon and finished with a sugar glaze. It's the right family dinner ready in about 45 minutes.

Bacon Wrapped Chicken is one among those dishes that need little preparation but delivers an amazingly flavorful meal. This is often our go-to recipe when it involves family dinners. We like it such a lot , that we make it a couple of times a month.

Homemade Bacon Wrapped Chicken

We use chicken breasts and if you would like , you'll stuff them with cheese and spices, before wrapping in bacon and sugar , and bake it to at . The mixture of bacon and sugar is to die for.

The meat is super moist on the within , yet crunchy on the surface . Though it's sort of a fancy, restaurant-quality dish, it's surprisingly easy to organize . Due to that, this dish is one among our favourite dinner meals.

In addition, this recipe makes for a pleasant potluck or party dish. Just wrap it up, then easily transport it. Similarly, you'll make a bigger batch and store it for later, as leftover is delicious and simply re-heatable.

INGREDIENTS :

4 chicken breasts boneless (skinless)
8-12 slices bacon (do not use thick cut)

Glaze:

1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
2 tablespoons honey
3 cloves garlic (minced)
1 teaspoon smoked paprika
1/4 cup canola oil
1/3 cup brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt

Garnish:

1 tablespoon chopped parsley

INSTRUCTIONS :

Preheat the oven to 375 degrees F.
In a small bowl, mix together all the GLAZE ingredients.
Rub HALF of the glaze mixture all over the chicken breasts.
Wrap each breast in 2-3 slices of bacon. Place the chicken breasts, seam side down in a baking pan.
Top with the remaining glaze mixture.
Bake for 25-30 minutes or until bacon is crispy and chicken is cooked through, basting the meat occasionally with the pan drippings.
If you prefer extra crispy bacon, broil for an additional 1-2 minutes.
Sprinkle with parsley, then serve.