Banana Bread French Toast with Cinnamon and Maple Syrup
Banana Bread French Toast with Cinnamon and Maple Syrup Breakfast & Brunch This banana bread French toast with cinnamon and maple syrup is a delicious and indulgent breakfast or brunch dish that’s perfect for a lazy weekend morning. Thick slices of banana bread are soaked in a cinnamon-spiced egg mixture and pan-fried to golden perfection, then drizzled with warm maple syrup for a sweet and satisfying breakfast treat. Ingredients 1 loaf of banana bread, sliced into thick pieces 3 large eggs 1/2 cup milk 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt Butter, for cooking Maple syrup, for serving Instructions For the Pretzels: In a large bowl, combine the water, sugar, and kosher salt and sprinkle the yeast on top.Let the mixture sit for 5-10 minutes, or until the yeast is foamy.Add the flour and melted butter and stir until the dough comes together.Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic.Grease a large bowl with vegetable oil and place the dough inside.Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until it has doubled in size.Preheat the oven to 450°F.In a large pot, bring the water and baking soda to a rolling boil.Divide the dough into 12 equal pieces.Roll each piece into a long rope and form into a pretzel shape.Working in batches, boil the pretzels in the water for 30 seconds on each side.Remove the pretzels from the water with a slotted spoon and place them on a greased baking sheet.Brush the pretzels with the beaten egg yolk and sprinkle with coarse sea salt.Bake the pretzels for 12-14 minutes, or until golden brown and crispy. For the Honey Mustard Sauce: In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, and garlic powder until well combined. Serve the pretzels warm with the honey mustard sauce on the side. This banana bread French toast with cinnamon and maple syrup is a delicious and indulgent breakfast or brunch dish that’s perfect for a lazy weekend morning. Thick slices of banana bread are soaked in a cinnamon-spiced egg mixture and pan-fried to golden perfection, then drizzled with warm maple syrup for a sweet and satisfying breakfast treat. MORE TO DISCOVER Creamy Cauliflower Soup with Crispy Prosciutto Grilled Lamb Chops with Mint Chimichurri Sauce Spicy Thai Green Curry with Shrimp and Vegetables Mushroom Risotto with Parmesan and Truffle Oil Quinoa and Black Bean Salad with Lime Vinaigrette Homemade Hummus with Pita Chips and Veggies Wild Rice Pilaf with Cranberries and Pecans Classic Pork Schnitzel with Lemon and Capers Chocolate Peanut Butter Swirl Bars Grilled Salmon with Mango Salsa Vegan Pad Thai with Tofu and Vegetables Slow-Cooked Beef Ragu with Polenta Authentic Chicken Fajitas with Homemade Seasoning Lentil Soup with Vegetables and Herbs Creamy Artichoke and Roasted Red Pepper Dip Decadent Black Forest Cake with Cherry Compote Fresh Strawberry Shortcake with Homemade Biscuits Roasted Beet and Goat Cheese Salad with Candied Walnuts Honey Glazed Carrots with Thyme Sweet and Spicy Sriracha Popcorn Banana Bread French Toast with Cinnamon and Maple Syrup Spicy Grilled Shrimp Skewers with Mango Salsa Beef and Broccoli Stir-Fry with Jasmine Rice Spicy and Smoky Chipotle Black Bean Soup Korean-style Beef Bulgogi Chicken Bruschetta Japanese Chicken Teriyaki with Sticky Rice and Vegetables Pan-Seared Scallops with Lemon Butter Sauce Sauteed Spinach with Garlic and Lemon Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Moroccan-style Chicken Tagine with Olives and Preserved Lemon Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Beef Bourguignon with Red Wine, Mushrooms, and Bacon Roasted Rack of Lamb with Rosemary and Garlic Classic French Onion Soup with Gruyere Croutons Vegetarian Lasagna with Spinach and Ricotta Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Sheet Pan Chicken Fajitas with Bell Peppers and Onions Spicy Thai Coconut Chicken Soup Delectable Stuffed Mushroom Caps Grilled Chicken Caesar Salad with Homemade Dressing Buffalo Chicken Macaroni and Cheese Homemade Strawberry Sorbet with Fresh Berries Grilled Mahi-Mahi with Mango Salsa Pad Thai with Shrimp and Tofu Homemade Spinach and Ricotta Ravioli with Tomato Sauce Classic Meatloaf with Homemade Ketchup Glaze Soft and Chewy Pretzels with Honey Mustard Sauce
Lentil Soup with Vegetables and Herbs
Homemade Strawberry Sorbet with Fresh Berries Soups & Stews This lentil soup with vegetables and herbs is a comforting and hearty soup that’s perfect for a chilly evening. Loaded with nutritious lentils, fresh vegetables, and fragrant herbs, this soup is both delicious and healthy. Ingredients 1 tablespoon olive oil 1 medium onion, diced 2 cloves garlic, minced 2 medium carrots, diced 2 celery stalks, diced 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon paprika 1 cup dried green or brown lentils, rinsed and drained 4 cups chicken or vegetable broth 1 bay leaf 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh cilantro Instructions In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened and translucent, about 5-7 minutes. Add the carrots and celery and sauté for an additional 5-7 minutes, or until the vegetables are tender. Add the thyme, oregano, cumin, coriander, and paprika and stir to combine. Add the lentils, broth, bay leaf, salt, and black pepper and bring to a boil. Reduce the heat to low and simmer, covered, for 30-40 minutes, or until the lentils are tender. Remove the bay leaf and discard. Ladle the soup into bowls and garnish with chopped parsley and cilantro before serving. This lentil soup with vegetables and herbs is a comforting and hearty soup that’s perfect for a chilly evening. Loaded with nutritious lentils, fresh vegetables, and fragrant herbs, this soup is both delicious and healthy. MORE TO DISCOVER Classic French Onion Soup with Gruyere Croutons Homemade Strawberry Sorbet with Fresh Berries Fresh Strawberry Shortcake with Homemade Biscuits Vegetarian Lasagna with Spinach and Ricotta Spicy Grilled Shrimp Skewers with Mango Salsa Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Homemade Spinach and Ricotta Ravioli with Tomato Sauce Chocolate Peanut Butter Swirl Bars Slow-Cooked Beef Ragu with Polenta Beef Bourguignon with Red Wine, Mushrooms, and Bacon Japanese Chicken Teriyaki with Sticky Rice and Vegetables Grilled Chicken Caesar Salad with Homemade Dressing Quinoa and Black Bean Salad with Lime Vinaigrette Beef and Broccoli Stir-Fry with Jasmine Rice Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Creamy Artichoke and Roasted Red Pepper Dip Spicy and Smoky Chipotle Black Bean Soup Homemade Hummus with Pita Chips and Veggies Classic Meatloaf with Homemade Ketchup Glaze Chicken Bruschetta Classic Pork Schnitzel with Lemon and Capers Delectable Stuffed Mushroom Caps Wild Rice Pilaf with Cranberries and Pecans Grilled Lamb Chops with Mint Chimichurri Sauce Grilled Salmon with Mango Salsa Sweet and Spicy Sriracha Popcorn Pan-Seared Scallops with Lemon Butter Sauce Honey Glazed Carrots with Thyme Creamy Cauliflower Soup with Crispy Prosciutto Mushroom Risotto with Parmesan and Truffle Oil Sauteed Spinach with Garlic and Lemon Spicy Thai Coconut Chicken Soup Buffalo Chicken Macaroni and Cheese Korean-style Beef Bulgogi Spicy Thai Green Curry with Shrimp and Vegetables Moroccan-style Chicken Tagine with Olives and Preserved Lemon Vegan Pad Thai with Tofu and Vegetables Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Authentic Chicken Fajitas with Homemade Seasoning Lentil Soup with Vegetables and Herbs Pad Thai with Shrimp and Tofu Grilled Mahi-Mahi with Mango Salsa Decadent Black Forest Cake with Cherry Compote Roasted Beet and Goat Cheese Salad with Candied Walnuts Roasted Rack of Lamb with Rosemary and Garlic
Wild Rice Pilaf with Cranberries and Pecans
Wild Rice Pilaf with Cranberries and Pecans Grains & Legumes This wild rice pilaf with cranberries and pecans is a delicious and healthy side dish that’s perfect for any meal. The nutty and earthy flavor of wild rice pairs perfectly with the sweetness of cranberries and the crunch of pecans for a satisfying and flavorful dish. Ingredients 1 cup wild rice 2 cups chicken or vegetable broth 1 tablespoon olive oil 1 medium onion, diced 2 cloves garlic, minced 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup dried cranberries 1/2 cup chopped pecans 2 tablespoons chopped parsley Instructions Rinse the wild rice in a fine mesh strainer and drain well. In a medium saucepan, combine the wild rice and broth and bring to a boil. Reduce the heat to low and simmer, covered, for 45-50 minutes, or until the rice is tender and the liquid is absorbed. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened and translucent, about 5-7 minutes. Add the cooked wild rice to the skillet and stir to combine. Add the thyme, salt, and black pepper and stir to combine. Stir in the dried cranberries and chopped pecans. Cook for an additional 2-3 minutes, or until heated through. Garnish with chopped parsley before serving. This wild rice pilaf with cranberries and pecans is a delicious and healthy side dish that’s perfect for any meal. The nutty and earthy flavor of wild rice pairs perfectly with the sweetness of cranberries and the crunch of pecans for a satisfying and flavorful dish. MORE TO DISCOVER Wild Rice Pilaf with Cranberries and Pecans Grilled Mahi-Mahi with Mango Salsa Creamy Cauliflower Soup with Crispy Prosciutto Roasted Rack of Lamb with Rosemary and Garlic Chocolate Peanut Butter Swirl Bars Spicy Grilled Shrimp Skewers with Mango Salsa Chicken Bruschetta Grilled Salmon with Mango Salsa Moroccan-style Chicken Tagine with Olives and Preserved Lemon Vegetarian Lasagna with Spinach and Ricotta Buffalo Chicken Macaroni and Cheese Mushroom Risotto with Parmesan and Truffle Oil Roasted Beet and Goat Cheese Salad with Candied Walnuts Spicy and Smoky Chipotle Black Bean Soup Homemade Strawberry Sorbet with Fresh Berries Japanese Chicken Teriyaki with Sticky Rice and Vegetables Homemade Hummus with Pita Chips and Veggies Sweet and Spicy Sriracha Popcorn Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Spicy Thai Coconut Chicken Soup Honey Glazed Carrots with Thyme Vegan Pad Thai with Tofu and Vegetables Sauteed Spinach with Garlic and Lemon Grilled Chicken Caesar Salad with Homemade Dressing Classic Pork Schnitzel with Lemon and Capers Homemade Spinach and Ricotta Ravioli with Tomato Sauce Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Quinoa and Black Bean Salad with Lime Vinaigrette Pan-Seared Scallops with Lemon Butter Sauce Grilled Lamb Chops with Mint Chimichurri Sauce Classic French Onion Soup with Gruyere Croutons Classic Meatloaf with Homemade Ketchup Glaze Slow-Cooked Beef Ragu with Polenta Beef Bourguignon with Red Wine, Mushrooms, and Bacon Pad Thai with Shrimp and Tofu Korean-style Beef Bulgogi Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Fresh Strawberry Shortcake with Homemade Biscuits Creamy Artichoke and Roasted Red Pepper Dip Authentic Chicken Fajitas with Homemade Seasoning Delectable Stuffed Mushroom Caps Beef and Broccoli Stir-Fry with Jasmine Rice
Quinoa and Black Bean Salad with Lime Vinaigrette
Quinoa and Black Bean Salad with Lime Vinaigrette Salads This quinoa and black bean salad with lime vinaigrette is a healthy and flavorful dish that’s perfect for a light lunch or dinner. Packed with protein and fiber from the quinoa and black beans, and tossed with a zesty lime vinaigrette, this salad is both delicious and nutritious. Ingredients For the Salad: 1 cup quinoa, rinsed and drained 1 3/4 cups water 1 can black beans, rinsed and drained 1 red bell pepper, diced 1/4 cup chopped cilantro 1/4 cup chopped scallions Salt and black pepper, to taste For the Lime Vinaigrette: 1/4 cup fresh lime juice 1/4 cup olive oil 1 tablespoon honey 1 clove garlic, minced Salt and black pepper, to taste Instructions For the Salad: In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low and simmer, covered, for 15-20 minutes, or until the water is absorbed and the quinoa is tender. Fluff the quinoa with a fork and let it cool to room temperature. In a large bowl, combine the cooked quinoa, black beans, red bell pepper, cilantro, and scallions. Season the salad with salt and black pepper, to taste. For the Lime Vinaigrette: In a small bowl, whisk together the lime juice, olive oil, honey, garlic, salt, and black pepper. Pour the vinaigrette over the salad and toss to coat. Serve the salad chilled or at room temperature. This quinoa and black bean salad with lime vinaigrette is a healthy and flavorful dish that’s perfect for a light lunch or dinner. Packed with protein and fiber from the quinoa and black beans, and tossed with a zesty lime vinaigrette, this salad is both delicious and nutritious. MORE TO DISCOVER Spicy and Smoky Chipotle Black Bean Soup Korean-style Beef Bulgogi Creamy Cauliflower Soup with Crispy Prosciutto Grilled Mahi-Mahi with Mango Salsa Vegetarian Lasagna with Spinach and Ricotta Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Buffalo Chicken Macaroni and Cheese Delectable Stuffed Mushroom Caps Classic Meatloaf with Homemade Ketchup Glaze Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Beef Bourguignon with Red Wine, Mushrooms, and Bacon Fresh Strawberry Shortcake with Homemade Biscuits Quinoa and Black Bean Salad with Lime Vinaigrette Homemade Strawberry Sorbet with Fresh Berries Roasted Beet and Goat Cheese Salad with Candied Walnuts Moroccan-style Chicken Tagine with Olives and Preserved Lemon Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Chocolate Peanut Butter Swirl Bars Pad Thai with Shrimp and Tofu Homemade Spinach and Ricotta Ravioli with Tomato Sauce Grilled Chicken Caesar Salad with Homemade Dressing Grilled Salmon with Mango Salsa Roasted Rack of Lamb with Rosemary and Garlic Homemade Hummus with Pita Chips and Veggies Mushroom Risotto with Parmesan and Truffle Oil Sweet and Spicy Sriracha Popcorn Beef and Broccoli Stir-Fry with Jasmine Rice Chicken Bruschetta Slow-Cooked Beef Ragu with Polenta Classic Pork Schnitzel with Lemon and Capers Spicy Grilled Shrimp Skewers with Mango Salsa Pan-Seared Scallops with Lemon Butter Sauce Creamy Artichoke and Roasted Red Pepper Dip Spicy Thai Coconut Chicken Soup Classic French Onion Soup with Gruyere Croutons Honey Glazed Carrots with Thyme Sauteed Spinach with Garlic and Lemon Vegan Pad Thai with Tofu and Vegetables Authentic Chicken Fajitas with Homemade Seasoning Grilled Lamb Chops with Mint Chimichurri Sauce Japanese Chicken Teriyaki with Sticky Rice and Vegetables
Japanese Chicken Teriyaki with Sticky Rice and Vegetables
Japanese Chicken Teriyaki with Sticky Rice and Vegetables International & Regional Cuisines This Japanese chicken teriyaki with sticky rice and vegetables is a delicious and satisfying meal that’s perfect for a weeknight dinner. Tender chicken is coated in a sweet and savory teriyaki sauce, then served with sticky rice and crisp vegetables for a complete and healthy meal. Ingredients For the Chicken Teriyaki: 4 boneless, skinless chicken breasts Salt and black pepper, to taste 1/4 cup soy sauce 2 tablespoons brown sugar 2 tablespoons honey 1 tablespoon rice vinegar 1 teaspoon grated ginger 1 teaspoon sesame oil 2 cloves garlic, minced 1 tablespoon cornstarch 1 tablespoon water 1 tablespoon vegetable oil For the Sticky Rice: 2 cups Japanese short-grain rice 2 1/4 cups water For the Vegetables: 2 cups mixed vegetables (such as broccoli, carrots, and snap peas) 1 tablespoon vegetable oil Salt and black pepper, to taste Instructions For the Chicken Teriyaki: Season the chicken breasts with salt and black pepper.In a small bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, ginger, sesame oil, and garlic.In a separate small bowl, whisk together the cornstarch and water.In a large skillet or wok, heat the vegetable oil over medium-high heat.Add the chicken and cook for 4-5 minutes per side, or until browned and cooked through.Pour the teriyaki sauce over the chicken and stir to coat.Add the cornstarch mixture and stir until the sauce thickens. For the Sticky Rice: Rinse the rice under cold water until the water runs clear.In a medium saucepan, combine the rice and water.Bring the rice to a boil, then reduce the heat to low and cover the saucepan.Simmer the rice for 18-20 minutes, or until the water is absorbed and the rice is tender. For the Vegetables: In a large skillet or wok, heat the vegetable oil over high heat. Add the mixed vegetables and stir-fry for 3-4 minutes, or until crisp-tender. Season the vegetables with salt and black pepper, to taste. This Japanese chicken teriyaki with sticky rice and vegetables is a delicious and satisfying meal that’s perfect for a weeknight dinner. Tender chicken is coated in a sweet and savory teriyaki sauce, then served with sticky rice and crisp vegetables for a complete and healthy meal. MORE TO DISCOVER Homemade Strawberry Sorbet with Fresh Berries Roasted Beet and Goat Cheese Salad with Candied Walnuts Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Chicken Bruschetta Fresh Strawberry Shortcake with Homemade Biscuits Grilled Mahi-Mahi with Mango Salsa Vegetarian Lasagna with Spinach and Ricotta Grilled Chicken Caesar Salad with Homemade Dressing Moroccan-style Chicken Tagine with Olives and Preserved Lemon Chocolate Peanut Butter Swirl Bars Beef and Broccoli Stir-Fry with Jasmine Rice Classic Meatloaf with Homemade Ketchup Glaze Creamy Artichoke and Roasted Red Pepper Dip Pan-Seared Scallops with Lemon Butter Sauce Homemade Spinach and Ricotta Ravioli with Tomato Sauce Korean-style Beef Bulgogi Spicy Thai Coconut Chicken Soup Spicy and Smoky Chipotle Black Bean Soup Pad Thai with Shrimp and Tofu Sweet and Spicy Sriracha Popcorn Delectable Stuffed Mushroom Caps Vegan Pad Thai with Tofu and Vegetables Honey Glazed Carrots with Thyme Slow-Cooked Beef Ragu with Polenta Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Authentic Chicken Fajitas with Homemade Seasoning Classic French Onion Soup with Gruyere Croutons Grilled Salmon with Mango Salsa Roasted Rack of Lamb with Rosemary and Garlic Classic Pork Schnitzel with Lemon and Capers Buffalo Chicken Macaroni and Cheese Grilled Lamb Chops with Mint Chimichurri Sauce Mushroom Risotto with Parmesan and Truffle Oil Homemade Hummus with Pita Chips and Veggies Spicy Grilled Shrimp Skewers with Mango Salsa Japanese Chicken Teriyaki with Sticky Rice and Vegetables Creamy Cauliflower Soup with Crispy Prosciutto Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Beef Bourguignon with Red Wine, Mushrooms, and Bacon Sauteed Spinach with Garlic and Lemon
Homemade Strawberry Sorbet with Fresh Berries
Homemade Strawberry Sorbet with Fresh Berries Frozen Treats This homemade strawberry sorbet with fresh berries is a refreshing and healthy dessert that’s perfect for hot summer days. Made with fresh strawberries and a touch of honey, this sorbet is bursting with flavor and pairs perfectly with fresh berries. Ingredients 1 pound fresh strawberries, hulled and halved 1/2 cup water 1/2 cup honey 2 tablespoons fresh lemon juice 1 cup fresh mixed berries (such as raspberries, blueberries, and blackberries) Instructions In a blender or food processor, puree the strawberries until smooth. In a medium saucepan, whisk together the water and honey over medium heat until the honey is dissolved. Remove the saucepan from the heat and stir in the strawberry puree and lemon juice. Pour the mixture into a shallow dish and freeze for 2-3 hours, or until firm but not completely frozen. Transfer the partially frozen sorbet to a blender or food processor and blend until smooth. Return the sorbet to the shallow dish and freeze for an additional 1-2 hours, or until completely frozen. Let the sorbet sit at room temperature for a few minutes before serving. Serve the sorbet with fresh mixed berries. This homemade strawberry sorbet with fresh berries is a refreshing and healthy dessert that’s perfect for hot summer days. Made with fresh strawberries and a touch of honey, this sorbet is bursting with flavor and pairs perfectly with fresh berries. MORE TO DISCOVER Chocolate Peanut Butter Swirl Bars Grilled Chicken Caesar Salad with Homemade Dressing Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Delectable Stuffed Mushroom Caps Roasted Beet and Goat Cheese Salad with Candied Walnuts Mushroom Risotto with Parmesan and Truffle Oil Korean-style Beef Bulgogi Authentic Chicken Fajitas with Homemade Seasoning Creamy Cauliflower Soup with Crispy Prosciutto Grilled Lamb Chops with Mint Chimichurri Sauce Sweet and Spicy Sriracha Popcorn Pad Thai with Shrimp and Tofu Spicy and Smoky Chipotle Black Bean Soup Grilled Salmon with Mango Salsa Beef and Broccoli Stir-Fry with Jasmine Rice Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Vegetarian Lasagna with Spinach and Ricotta Slow-Cooked Beef Ragu with Polenta Classic Meatloaf with Homemade Ketchup Glaze Sauteed Spinach with Garlic and Lemon Fresh Strawberry Shortcake with Homemade Biscuits Spicy Grilled Shrimp Skewers with Mango Salsa Moroccan-style Chicken Tagine with Olives and Preserved Lemon Classic Pork Schnitzel with Lemon and Capers Homemade Strawberry Sorbet with Fresh Berries Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Grilled Mahi-Mahi with Mango Salsa Roasted Rack of Lamb with Rosemary and Garlic Chicken Bruschetta Vegan Pad Thai with Tofu and Vegetables Homemade Hummus with Pita Chips and Veggies Classic French Onion Soup with Gruyere Croutons Beef Bourguignon with Red Wine, Mushrooms, and Bacon Buffalo Chicken Macaroni and Cheese
Beef and Broccoli Stir-Fry with Jasmine Rice
Beef and Broccoli Stir-Fry with Jasmine Rice Beef Dishes This beef and broccoli stir-fry with jasmine rice is a quick and easy meal that’s perfect for busy weeknights. Tender strips of beef are stir-fried with broccoli and a flavorful sauce, and served over fluffy jasmine rice for a satisfying and delicious dinner. Ingredients For the Stir-Fry: 1 pound flank steak, sliced into thin strips 1 tablespoon cornstarch 2 tablespoons vegetable oil 4 cups broccoli florets 4 garlic cloves, minced 2 teaspoons grated fresh ginger Salt and black pepper, to taste 2 scallions, sliced For the Sauce: 1/4 cup soy sauce 2 tablespoons oyster sauce 2 tablespoons hoisin sauce 1 tablespoon brown sugar 1 tablespoon cornstarch 1/4 cup water For the Rice: 1 cup jasmine rice 2 cups water Pinch of salt Instructions For the Rice:Rinse the jasmine rice in a fine-mesh strainer under cold running water for 30 seconds.In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat.Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.Remove the saucepan from the heat and let the rice stand for 5-10 minutes before fluffing with a fork. For the Stir-Fry: In a large bowl, toss the sliced beef with 1 tablespoon cornstarch to coat evenly. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, cornstarch, and water to make the sauce. In a large skillet or wok, heat the vegetable oil over high heat. Add the beef and stir-fry for 2-3 minutes, or until browned and cooked through. Add the broccoli florets, garlic, and ginger to the skillet and stir-fry for an additional 2-3 minutes, or until the broccoli is tender-crisp. Pour the sauce over the beef and broccoli, and toss to coat evenly. Cook for an additional 1-2 minutes, or until the sauce has thickened. Serve the beef and broccoli stir-fry hot over jasmine rice, garnished with sliced scallions. This beef and broccoli stir-fry with jasmine rice is a quick and easy meal that’s perfect for busy weeknights. Tender strips of beef are stir-fried with broccoli and a flavorful sauce, and served over fluffy jasmine rice for a satisfying and delicious dinner. MORE TO DISCOVER Beef and Broccoli Stir-Fry with Jasmine Rice Pad Thai with Shrimp and Tofu Moroccan-style Chicken Tagine with Olives and Preserved Lemon Spicy Grilled Shrimp Skewers with Mango Salsa Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Grilled Lamb Chops with Mint Chimichurri Sauce Roasted Beet and Goat Cheese Salad with Candied Walnuts Mushroom Risotto with Parmesan and Truffle Oil Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Classic Meatloaf with Homemade Ketchup Glaze Roasted Rack of Lamb with Rosemary and Garlic Slow-Cooked Beef Ragu with Polenta Korean-style Beef Bulgogi Homemade Hummus with Pita Chips and Veggies Fresh Strawberry Shortcake with Homemade Biscuits Delectable Stuffed Mushroom Caps Vegetarian Lasagna with Spinach and Ricotta Classic French Onion Soup with Gruyere Croutons Buffalo Chicken Macaroni and Cheese Chicken Bruschetta Vegan Pad Thai with Tofu and Vegetables Grilled Chicken Caesar Salad with Homemade Dressing Creamy Cauliflower Soup with Crispy Prosciutto Chocolate Peanut Butter Swirl Bars Classic Pork Schnitzel with Lemon and Capers Sauteed Spinach with Garlic and Lemon Authentic Chicken Fajitas with Homemade Seasoning Grilled Mahi-Mahi with Mango Salsa Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Spicy and Smoky Chipotle Black Bean Soup Grilled Salmon with Mango Salsa Beef Bourguignon with Red Wine, Mushrooms, and Bacon Sweet and Spicy Sriracha Popcorn
Fresh Strawberry Shortcake with Homemade Biscuits
Fresh Strawberry Shortcake with Homemade Biscuits Cakes, Pies & Tarts This fresh strawberry shortcake with homemade biscuits is the perfect dessert for any occasion. Buttery, flaky biscuits are topped with sweetened whipped cream and fresh strawberries for a classic and delicious treat. Ingredients For the Biscuits: 2 cups all-purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, cold and cubed 3/4 cup buttermilk For the Topping: 1 pound fresh strawberries, hulled and sliced 1/4 cup granulated sugar 1 teaspoon vanilla extract 1 1/2 cups heavy cream Instructions For the Biscuits:Preheat the oven to 400°F.In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs.Add the buttermilk and stir until just combined.Turn the dough out onto a lightly floured surface and knead gently 2-3 times.Pat the dough into a 1-inch thick round and cut out 6-8 biscuits using a biscuit cutter.Place the biscuits on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until golden brown.Remove the biscuits from the oven and let them cool to room temperature. For the Topping: In a large bowl, toss the sliced strawberries with the sugar and vanilla extract. Set aside for 15-20 minutes to macerate. In a separate large bowl, whip the heavy cream until stiff peaks form. To assemble the shortcakes, slice the biscuits in half horizontally and place the bottom half on a plate. Spoon some of the macerated strawberries and their juices over the biscuit. Top with a dollop of whipped cream and place the other half of the biscuit on top. Spoon more strawberries and whipped cream over the top of the biscuit and serve immediately. These fresh strawberry shortcakes with homemade biscuits are the perfect dessert for any occasion. Buttery, flaky biscuits are topped with sweetened whipped cream and fresh strawberries for a classic and delicious treat. MORE TO DISCOVER Roasted Rack of Lamb with Rosemary and Garlic Homemade Hummus with Pita Chips and Veggies Creamy Cauliflower Soup with Crispy Prosciutto Korean-style Beef Bulgogi Classic Meatloaf with Homemade Ketchup Glaze Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Grilled Chicken Caesar Salad with Homemade Dressing Spicy Grilled Shrimp Skewers with Mango Salsa Vegan Pad Thai with Tofu and Vegetables Classic French Onion Soup with Gruyere Croutons Spicy and Smoky Chipotle Black Bean Soup Chocolate Peanut Butter Swirl Bars Slow-Cooked Beef Ragu with Polenta Grilled Salmon with Mango Salsa Authentic Chicken Fajitas with Homemade Seasoning Vegetarian Lasagna with Spinach and Ricotta Moroccan-style Chicken Tagine with Olives and Preserved Lemon Classic Pork Schnitzel with Lemon and Capers Pad Thai with Shrimp and Tofu Delectable Stuffed Mushroom Caps Sauteed Spinach with Garlic and Lemon Sweet and Spicy Sriracha Popcorn Mushroom Risotto with Parmesan and Truffle Oil Grilled Mahi-Mahi with Mango Salsa Roasted Beet and Goat Cheese Salad with Candied Walnuts Beef Bourguignon with Red Wine, Mushrooms, and Bacon Grilled Lamb Chops with Mint Chimichurri Sauce Chicken Bruschetta Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Buffalo Chicken Macaroni and Cheese Fresh Strawberry Shortcake with Homemade Biscuits
Homemade Hummus with Pita Chips and Veggies
Homemade Hummus with Pita Chips and Veggies Appetizers & Starters This homemade hummus with pita chips and veggies is a healthy and delicious appetizer that’s perfect for entertaining or as a snack. Creamy and smooth hummus is served with crispy pita chips and colorful veggies for a satisfying and flavorful dish. Ingredients For the Hummus: 2 cups cooked chickpeas (or 1 can, drained and rinsed) 1/4 cup tahini 2 garlic cloves, minced 1/4 cup fresh lemon juice 1/4 cup water 1/4 cup olive oil 1/2 teaspoon ground cumin Salt and black pepper, to taste For the Pita Chips and Veggies: 4-6 pita breads, cut into wedges 2 tablespoons olive oil Salt and black pepper, to taste Assorted raw veggies (such as carrot sticks, celery sticks, and cherry tomatoes), for serving Instructions For the Hummus:In a food processor, combine the chickpeas, tahini, garlic, lemon juice, water, olive oil, cumin, salt, and black pepper. Pulse until smooth and creamy, scraping down the sides of the bowl as needed.Taste and adjust seasoning as necessary. Add more water, 1 tablespoon at a time, if the hummus is too thick.Transfer the hummus to a serving bowl and drizzle with a little extra olive oil. For the Pita Chips and Veggies: Preheat the oven to 375°F. In a large bowl, toss the pita wedges with olive oil, salt, and black pepper. Spread the pita wedges out in a single layer on a baking sheet and bake for 8-10 minutes, or until golden and crispy. Serve the hummus with the pita chips and assorted raw veggies. This homemade hummus with pita chips and veggies is a healthy and delicious appetizer that’s perfect for entertaining or as a snack. Creamy and smooth hummus is served with crispy pita chips and colorful veggies for a satisfying and flavorful dish. MORE TO DISCOVER Buffalo Chicken Macaroni and Cheese Sweet and Spicy Sriracha Popcorn Homemade Hummus with Pita Chips and Veggies Classic Pork Schnitzel with Lemon and Capers Creamy Cauliflower Soup with Crispy Prosciutto Grilled Mahi-Mahi with Mango Salsa Sauteed Spinach with Garlic and Lemon Grilled Lamb Chops with Mint Chimichurri Sauce Chocolate Peanut Butter Swirl Bars Classic French Onion Soup with Gruyere Croutons Spicy Grilled Shrimp Skewers with Mango Salsa Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Pad Thai with Shrimp and Tofu Slow-Cooked Beef Ragu with Polenta Roasted Rack of Lamb with Rosemary and Garlic Authentic Chicken Fajitas with Homemade Seasoning Delectable Stuffed Mushroom Caps Grilled Salmon with Mango Salsa Vegetarian Lasagna with Spinach and Ricotta Grilled Chicken Caesar Salad with Homemade Dressing Roasted Beet and Goat Cheese Salad with Candied Walnuts Moroccan-style Chicken Tagine with Olives and Preserved Lemon Korean-style Beef Bulgogi Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Chicken Bruschetta Beef Bourguignon with Red Wine, Mushrooms, and Bacon Vegan Pad Thai with Tofu and Vegetables Spicy and Smoky Chipotle Black Bean Soup Classic Meatloaf with Homemade Ketchup Glaze Mushroom Risotto with Parmesan and Truffle Oil Beef and Broccoli Stir-Fry with Garlic Ginger Sauce
Sweet and Spicy Sriracha Popcorn
Sweet and Spicy Sriracha Popcorn Snacks This sweet and spicy sriracha popcorn is the perfect snack for movie night or game day. Air-popped popcorn is tossed with a flavorful mixture of honey, Sriracha sauce, and soy sauce to create a delicious balance of sweet and spicy flavors. Ingredients 1/2 cup popcorn kernels 2 tablespoons vegetable oil 2 tablespoons honey 1 tablespoon Sriracha sauce 1 tablespoon soy sauce 1/2 teaspoon garlic powder Salt, to taste Instructions Heat the vegetable oil in a large pot with a tight-fitting lid over medium-high heat. Add the popcorn kernels and cover the pot with the lid. Shake the pot gently to coat the kernels in the oil. Cook the popcorn, shaking the pot occasionally, until the popping slows down to 2-3 seconds between pops. Remove the pot from the heat and transfer the popcorn to a large bowl. In a small bowl, whisk together the honey, Sriracha sauce, soy sauce, garlic powder, and salt to make the sauce. Pour the sauce over the popcorn and toss to coat evenly. Spread the popcorn out on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F for 5-7 minutes, or until the popcorn is crispy and the sauce is caramelized. Remove the popcorn from the oven and let it cool for a few minutes before serving. This sweet and spicy sriracha popcorn is the perfect snack for movie night or game day. Air-popped popcorn is tossed with a flavorful mixture of honey, Sriracha sauce, and soy sauce to create a delicious balance of sweet and spicy flavors. MORE TO DISCOVER Authentic Chicken Fajitas with Homemade Seasoning Classic French Onion Soup with Gruyere Croutons Classic Pork Schnitzel with Lemon and Capers Grilled Mahi-Mahi with Mango Salsa Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Chicken Bruschetta Roasted Rack of Lamb with Rosemary and Garlic Sauteed Spinach with Garlic and Lemon Chocolate Peanut Butter Swirl Bars Beef Bourguignon with Red Wine, Mushrooms, and Bacon Spicy and Smoky Chipotle Black Bean Soup Creamy Cauliflower Soup with Crispy Prosciutto Buffalo Chicken Macaroni and Cheese Vegetarian Lasagna with Spinach and Ricotta Grilled Salmon with Mango Salsa Slow-Cooked Beef Ragu with Polenta Pad Thai with Shrimp and Tofu Classic Meatloaf with Homemade Ketchup Glaze Korean-style Beef Bulgogi Spicy Grilled Shrimp Skewers with Mango Salsa Delectable Stuffed Mushroom Caps Grilled Chicken Caesar Salad with Homemade Dressing Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Grilled Lamb Chops with Mint Chimichurri Sauce Vegan Pad Thai with Tofu and Vegetables Moroccan-style Chicken Tagine with Olives and Preserved Lemon Roasted Beet and Goat Cheese Salad with Candied Walnuts Sweet and Spicy Sriracha Popcorn Mushroom Risotto with Parmesan and Truffle Oil