Slow Cooker Barbacoa Tacos
Slow Cooker Barbacoa Tacos
Rich, flavorful, fall-apart beef that practically makes itself.
Ingredients:
3–3.5 lb beef chuck roast (trimmed and cut into large chunks)
3 chipotle peppers in adobo sauce
1 small white onion, quartered
5 cloves garlic
Juice of 2 limes
2 tbsp apple cider vinegar
1 tbsp ground cumin
1 tbsp dried oregano
1 tsp smoked paprika
½ tsp ground cloves
1 tsp salt
½ tsp pepper
¾ cup beef broth
2 tbsp olive oil (for searing)
To serve:
Corn tortillas
Black beans and rice
Fresh cilantro, diced red onion, avocado, lime wedges, crumbled cotija, salsa, or any toppings you love
Instructions:
Sear the beef (optional but flavorful): Heat olive oil in a large skillet over medium-high heat. Sear beef chunks on all sides until browned. Transfer to your slow cooker.
Make the sauce: In a blender or food processor, combine chipotle peppers, onion, garlic, lime juice, vinegar, and all spices. Blend until smooth. Add beef broth and pulse to combine.
Slow cook: Pour the sauce over the beef in the slow cooker. Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the beef shreds effortlessly.
Shred and simmer: Once done, shred the beef with two forks and let it sit in the juices on warm for another 20–30 minutes to soak up even more flavor.
Serve: Warm your tortillas and pile on the barbacoa. Add black beans, rice, and all your favorite toppings.
Gluten-Free Vanilla Cake with Mixed Berry Sauce and Mascarpone Whipped Cream
Gluten-Free Vanilla Cake with Mixed Berry Sauce and Mascarpone Whipped Cream
(inspired by King Arthur Baking)
This gluten-free vanilla cake is buttery, tender, and full of bright flavor — made even more special with a tangy mixed berry sauce and a mascarpone-infused whipped cream.
Using King Arthur’s Gluten-Free Vanilla Cake Mix makes it easy and reliable, but little additions like almond extract, homemade berry sauce, and a stabilized whipped cream frosting elevate it into a true celebration cake.
Best eaten the day it’s made when the crumb is at its fluffiest and freshest!
Ingredients:
For the Cake:
1 box King Arthur Gluten-Free Vanilla Cake Mix
Ingredients listed on the box (typically eggs, butter, milk)
1 teaspoon almond extract (added to the batter)
For the Mixed Berry Sauce:
2 cups mixed berries (fresh or frozen — I like a combo of strawberries, blueberries, raspberries)
⅓ cup granulated sugar (adjust depending on berry sweetness)
1 tablespoon lemon juice
1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)
For the Mascarpone Whipped Cream:
1 cup heavy whipping cream, very cold
4 ounces mascarpone cheese, softened
2–3 tablespoons powdered sugar
1 teaspoon vanilla extract
1–2 teaspoons whip cream stabilizer (optional but recommended for holding the shape)
To Assemble:
Extra fresh berries for topping
Reserved berry sauce for drizzling
Instructions:
1. Make the Cake:
Preheat your oven according to the King Arthur mix directions (usually 350°F).
Prepare the batter following the box instructions, but add 1 teaspoon almond extract to the wet ingredients.
Divide the batter evenly between two greased and parchment-lined 8-inch or 9-inch round cake pans.
Bake as directed, usually about 20–26 minutes, until golden and a toothpick comes out clean.
Let the cakes cool completely on a wire rack.
2. Make the Mixed Berry Sauce:
In a medium saucepan, combine the berries, sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the berries soften and release their juices (about 5–7 minutes).
If you want a thicker sauce, mix the cornstarch and water together, then stir into the berry mixture and simmer another 1–2 minutes until slightly thickened.
Let the sauce cool completely. It will thicken more as it cools.
3. Make the Mascarpone Whipped Cream:
In a large cold mixing bowl, beat the mascarpone until smooth.
Add the cold whipping cream, powdered sugar, vanilla extract, and whip cream stabilizer (if using).
Whip on medium-high speed until stiff peaks form. Be careful not to overwhip or it can curdle.
4. Assemble the Cake:
Place one cake layer on a serving plate.
Spoon some cooled berry sauce over the top, spreading it gently to the edges.
Pipe or dollop a border of whipped cream around the edge to “hold” the sauce in.
Add the second cake layer on top.
Pipe more whipped cream decoratively around the top.
Spoon over more berry sauce and top with fresh berries for a beautiful finish.
Tips:
Best served the day it’s made for ultimate softness, since gluten-free butter cakes can dry out faster.
Chill the cake if not serving immediately, but let it sit at room temperature for about 15–20 minutes before eating for the best flavor and texture.
You can also double the whipped cream if you want a thicker outer frosting instead of just piping!
Final Notes:
This cake is light yet luxurious, perfectly balanced between sweet, tangy, and rich — and no one will even guess it’s gluten-free!
Perfect for birthdays, summer parties, or just a cozy Sunday afternoon when you’re craving something beautiful and bright.
Lemony Spatchcocked Chicken with Butter Lettuce Salad & Corn Zucchini Pie
Lemony Spatchcocked Chicken with Butter Lettuce Salad & Corn Zucchini Pie
(inspired by Ina Garten & Pinch of Yum)
This lemony spatchcocked chicken is a nod to Ina Garten’s easy, bright style — roasted over slices of lemon with lots of thyme and finished with a splash of white wine.
I served it with a light butter lettuce salad with shallot vinaigrette, a cozy corn and zucchini pie, and warm biscuits (or a baguette) with jam.
The whole meal feels fresh, effortless, and comforting — and you can easily swap in your favorite veggies, cheeses, and sides based on what you’re craving.
Ingredients:
For the Lemony Spatchcocked Chicken:
1 whole chicken (3½–4½ pounds), spatchcocked (backbone removed and flattened)
2–3 lemons, sliced into rounds
4–6 sprigs fresh thyme (or 1 teaspoon dried thyme)
Olive oil
Kosher salt and black pepper
¾ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
For the Butter Lettuce Salad:
1–2 heads butter lettuce, washed and torn into pieces
1 shallot, finely minced
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
¼ cup olive oil
Salt and pepper, to taste
For the Corn & Zucchini Pie:
(adapted from Pinch of Yum)
Ingredients:
4 tablespoons butter
½ yellow onion, diced (I didn’t have so I added some dried onion flakes)
2 ears sweet corn, kernels cut off (or about 1½ cups frozen corn)
2 large zucchini, very thinly sliced (about 4 cups)
8 ounces sliced mushrooms
1 tablespoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
12 ounces shredded cheese
(original uses mozzarella and Swiss; I substituted with Parmesan and it was amazing)4 eggs, beaten
For Serving:
Warm biscuits or a crusty baguette
Good quality jam (like strawberry, apricot, or raspberry)
Instructions:
1. Make the Spatchcocked Chicken:
Preheat the oven to 425°F.
Arrange the lemon slices in a single layer on a roasting pan or baking sheet.
Place the spatchcocked chicken on top of the lemons, skin-side up.
Tuck thyme sprigs around the chicken.Drizzle the chicken generously with olive oil and season well with kosher salt and pepper.
Roast for 30 minutes, then pour the white wine into the pan around (not over) the chicken.
Roast another 10–15 minutes, until the chicken skin is crispy and the internal temperature reaches 165°F.
Let the chicken rest for 10 minutes before carving.
2. Make the Butter Lettuce Salad:
In a small bowl, whisk together the shallot, Dijon mustard, white wine vinegar, olive oil, and a big pinch of salt and pepper.
Toss the butter lettuce lightly with the vinaigrette right before serving.
3. Make the Pinch of Yum’s Sweet Corn & Zucchini Pie:
Instructions:
Preheat the oven to 375°F.
In a large, deep skillet, melt the butter over medium-high heat.
Add the diced onion and sauté for 2–3 minutes until soft.Add the zucchini, corn, and mushrooms to the skillet. Cook for 7–10 minutes, stirring occasionally, until the veggies are tender and most of the liquid has cooked off.
Stir in the basil, oregano, and salt.
Remove from heat and let the mixture cool slightly (so you don’t scramble the eggs).
In a large bowl, mix the beaten eggs with the shredded cheese.
Add the slightly cooled veggie mixture to the bowl and stir to combine evenly.
Pour the mixture into a greased 9-inch pie dish or baking pan.
Bake for 20–25 minutes, or until set in the center and golden around the edges.
Let cool for a few minutes before slicing and serving.
4. Serve:
Plate the spatchcocked chicken with a few roasted lemon slices.
Add a big scoop of corn and zucchini pie.
Toss the salad fresh before serving.
Pass around biscuits or baguette with a little dish of jam.
Final Notes:
Feel free to customize the corn and zucchini pie — swap in spinach, bell peppers, or even fresh herbs if you’re feeling it.
Parmesan gives a slightly saltier bite compared to mozzarella but works beautifully.
If you want even crispier chicken skin, broil it for the last 2–3 minutes, keeping a close eye!
This is a full, beautiful meal that feels breezy but elegant — perfect for dinner parties or just a cozy evening in.
Crispy Oven Beef Tacos
Crispy Oven Beef Tacos
(with Mexican Rice, Beans, and Fajita Veggies on the Side)
These crispy oven beef tacos are the perfect hybrid between a crunchy taco and a cheesy quesadilla. They’re quick, crowd-pleasing, and easy to customize — topped with everything from lettuce and guacamole to cheese sauce and salsa.
The filling is juicy, flavorful, and rich thanks to a combo of taco seasoning and enchilada sauce simmered together until thick and savory. Perfect for a Tex-Mex night at home!
Ingredients:
For the Tacos:
½ pound 93% lean ground beef
½ pound 85% lean ground beef
1 packet taco seasoning (or homemade)
½ cup water
½ cup enchilada sauce (red or green)
12 taco-size tortillas (mix of flour and corn, or your choice)
Shredded cheese (like cheddar, Monterey Jack, or a blend)
Olive oil spray (or a little oil for brushing)
Toppings (customize!):
Shredded lettuce
Cheese sauce (store-bought or homemade queso)
Guacamole
Salsa
Sour cream
Pickled jalapeños
Fresh cilantro
Instructions:
1. Make the Beef Filling:
Preheat your oven to 425°F.
In a large skillet over medium heat, brown the 93% and 85% ground beef together, breaking it up with a spoon.
Once fully cooked, drain off the fat, then return the beef to the pan.
Add the taco seasoning, water, and enchilada sauce. Bring to a boil, then reduce heat and simmer for about 8–10 minutes, stirring occasionally, until thickened.
2. Assemble the Tacos:
Line a baking sheet with parchment paper or lightly grease it.
Take two tortillas per taco (for extra sturdiness and that quesadilla effect):
Lightly spray or brush one side of each tortilla with olive oil.
Place a small handful of shredded cheese between the two tortillas, pressing them together gently.
Spoon the beef mixture onto one side of the tortilla stack, then fold over into a taco shape, pressing lightly to seal.
3. Bake:
Arrange the tacos on the prepared baking sheet, folded side down to help them stay shut.
Bake at 425°F for 10–12 minutes, flipping halfway through if you want both sides extra crispy.
They should be golden and crisp on the outside but still gooey and cheesy inside!
4. Top and Serve:
Remove from oven and immediately top with your favorite toppings: shredded lettuce, cheese sauce, guacamole, salsa, sour cream, etc.
Serve hot!
Easy Mexican Sides:
Mexican Rice:
Sauté 1 cup rinsed long-grain white rice in a little oil until lightly golden.
Add 2 cups chicken broth, 1 small can tomato sauce, ½ teaspoon cumin, and salt to taste.
Cover and simmer on low for 18–20 minutes, until the liquid is absorbed.
Fluff with a fork.
Beans:
Warm canned refried beans or whole black/pinto beans with a splash of water or broth.
Season with cumin, garlic powder, and a little cheese if you like.
Fajita Veggies:
Sauté sliced bell peppers and onions in a skillet with olive oil, salt, pepper, and a sprinkle of cumin and chili powder until tender and lightly charred.
Final Notes:
Using two tortillas makes these tacos hearty and almost quesadilla-like — crisp but still cheesy and tender inside.
This method works with flour or corn tortillas — or mix both for variety!
Feel free to make the beef filling ahead of time and just assemble and bake when ready.
Get creative with toppings — there’s no wrong way to taco!
Poulet à la Moutarde
Mustard Chicken with Bacon-Mustard Cream Sauce
(inspired by Ina Garten & David Lebovitz — with some personal delicious upgrades!)
This mustard chicken is the best of both worlds: it borrows Ina’s crisp, juicy mustardy chicken technique, then coats it with a luscious, smoky bacon mustard sauce that feels straight out of David Lebovitz’s Paris kitchen.
It’s simple enough for a weeknight but special enough for company — and it pairs perfectly with buttery mashed potatoes (recipe below!).
Ingredients:
For the Chicken:
4 bone-in, skin-on chicken breasts
¼ cup Dijon mustard
2–3 tablespoons white wine
1½ cups gluten-free breadcrumbs (or regular if not GF)
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon kosher salt
½ teaspoon black pepper
Olive oil (for drizzling)
For the Sauce:
4 slices smoked bacon, chopped
2 shallots, minced
2 cloves garlic, minced
⅔ cup white wine (like Sauvignon Blanc)
1–2 tablespoons onion jam (optional but dreamy)
2–3 tablespoons Dijon mustard
1 tablespoon whole grain mustard (or “three grain” mustard)
1 teaspoon fresh or dried rosemary
1 teaspoon fresh or dried thyme
¼–⅓ cup crème fraîche
Chopped bacon (reserved from above)
Instructions:
1. Prep the Chicken:
Preheat oven to 350°F.
In a shallow bowl, mix the Dijon mustard and white wine.
In another bowl, stir together the gluten-free breadcrumbs, thyme, salt, and pepper.
Pat the chicken breasts dry. Dip the top of each breast into the mustard-wine mixture, then dredge it into the breadcrumb mixture to coat the top side only.
Place the chicken on a greased baking sheet or roasting pan. Drizzle lightly with olive oil.
Roast the chicken at 350°F for 40 minutes.
Then, increase the oven to 400°F and roast for an additional 10 minutes, until the chicken is golden, crisp, and cooked through (internal temp of 165°F).
2. Make the Sauce:
While the chicken is baking, cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon and set aside, leaving about 1 tablespoon of bacon fat in the pan.
Add the minced shallots to the bacon fat and sauté for 2–3 minutes until softened. Add the garlic and cook another 30 seconds.
Pour in the white wine, scraping up any bits from the bottom of the pan. Simmer until reduced by about half.
(Optional but highly recommended) Stir in the onion jam.
Add the Dijon mustard, whole grain mustard, rosemary, and thyme. Stir until combined.
Lower the heat and stir in the crème fraîche until smooth and creamy.
Toss in some of the reserved chopped bacon.
Taste and adjust seasoning if needed — it’s usually already super flavorful!
Creamy Mashed Potatoes (Half Russet, Half Yukon Gold)
Ingredients:
2 large Russet potatoes, peeled and cut into chunks
2 large Yukon Gold potatoes, peeled and cut into chunks
6 tablespoons unsalted butter (softened or cubed)
⅓–½ cup warm whole milk or cream
Salt and pepper, to taste
Instructions:
Bring a large pot of salted water to a boil.
Add the potatoes and cook until fork tender, about 15–20 minutes.
Drain well and return the potatoes to the hot pot to dry out for about 1 minute over very low heat.
Mash by hand for a rustic texture or use a ricer for the silkiest mash.
Stir in the butter first (to coat the starches), then add the warm milk or cream a little at a time until you reach your desired consistency.
Season with salt and pepper to taste.
Potato Tips for Success:
Always start the potatoes in cold water, not boiling water, to cook evenly.
Dry them briefly in the pot after draining for extra fluffy mashed potatoes.
Add butter first before any liquid for a richer, creamier mash.
Final Notes:
The two-stage roasting (350°F then 400°F) makes the chicken incredibly juicy with the crispiest breadcrumb topping.
This bacon-mustard sauce is pure magic — don’t skip it!
Spoon extra sauce over your mashed potatoes because you’re living right
Leon’s Oyster Shop Siam Salad
Siam Salad (inspired by SlyRooster)
This Siam Salad is one of the most special recipes to me — not just because it’s vibrant, fresh, and packed with flavor — but because it reminds me of one of the best days of my life.
In September 2023, Blair, Bri, and I spent an entire day laughing, eating oysters, and living it up. We stumbled across this incredible recipe from SlyRooster, and it immediately became a staple for me. Every time I make it, I’m transported back to that carefree, perfect weekend.
This version is adapted slightly from the original SlyRooster recipe (huge thanks to them!). Here’s my spin:
Ingredients
Salad:
½ head Napa cabbage, thinly sliced (or substitute with an Asian salad mix if you can’t find good Napa cabbage)
1 cup mandarin orange sections (I used two no-sugar-added fruit cups)
½ cup toasted peanuts
½ cup fresh mint leaves, julienned
⅓ cup crispy fried shallots (I used store-bought Lars crispy fried onions)
3 scallions, thinly sliced on the diagonal
½ avocado, diced
Protein (optional but highly recommended):
2 chicken breasts
(Drizzled with EVOO, salt & pepper, roasted at 450°F for 15 minutes, then rested 5–10 minutes before slicing)
Dressing:
½ cup rice wine vinegar
(I ran out halfway through, so I used half regular and half Yuzu citrus rice vinegar — highly recommend!)¼ cup neutral oil (canola, peanut, or avocado oil)
2 Tbsp sweet chili sauce
2 Tbsp soy sauce (subbed in for the fish sauce; for gluten-free, use GF soy sauce or coconut aminos)
1 Tbsp soy sauce (yes, another!)
1 Tbsp simple syrup
(Or if your vinaigrette isn’t thick enough, add honey, hot honey, or thick English cane syrup)1 Tbsp grated fresh ginger
1 Tbsp toasted sesame oil
1 tsp sriracha
1 tsp red pepper flakes
Juice of ½ lime
Instructions:
Make the Dressing: In a large measuring cup, whisk together all the dressing ingredients until well combined. Taste and adjust — I love adding a drizzle of honey if it needs a little body or a spicy kick.
Assemble the Salad: In a big bowl, toss together the cabbage (or salad mix), mandarins, peanuts, mint, fried shallots, scallions, and diced avocado.
Add the Chicken: If using, layer sliced roasted chicken over the top.
Dress it Up: Pour the dressing over everything and toss gently to combine.
Notes:
Prep time: About 10-15 minutes (even less if you buy pre-chopped salad mix!)
Difficulty: Super easy
Vibe: Fresh, zesty, crunchy, and a little sweet/spicy
Thank you again to SlyRooster.com for the inspiration and to that September day with Blair and Bri that made this recipe feel like a little time capsule of joy.
Sheet Pan Gnocchi with Chicken Sausage, Roasted Veggies, Burrata & Pesto
Ingredients
For the Sheet Pan:
1 lb potato gnocchi (store-bought or homemade)
4 organic Asiago chicken sausages, sliced
1 pint cherry tomatoes, whole
1 medium zucchini, sliced
1 cup corn kernels (fresh or frozen)
8 oz mushrooms, sliced
3 tbsp extra virgin olive oil (EVOO)
1 tbsp Primal Kitchen Italian marinade
3 cloves garlic, minced
1 tsp Italian seasoning
1 tsp garlic powder
Salt & pepper, to taste
For Topping:
1 ball burrata, torn into pieces
½ cup shaved parmesan cheese
½ cup homemade pesto (recipe below)
Fresh parsley, chopped (for garnish)
Microgreens, for serving
Balsamic glaze, for drizzling
Homemade Pesto Recipe
2 cups fresh basil leaves, packed
½ cup grated parmesan cheese
⅓ cup pine nuts (or walnuts if preferred)
2 cloves garlic
½ cup extra virgin olive oil
Salt & pepper, to taste
Instructions (Pesto):
In a food processor, combine basil, parmesan, pine nuts, and garlic. Pulse until finely chopped.
With the processor running, slowly pour in the olive oil until well-combined and smooth.
Season with salt and pepper to taste. Set aside.
Instructions (Sheet Pan Gnocchi):
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss gnocchi, sliced chicken sausage, cherry tomatoes, zucchini, corn, and mushrooms with EVOO, Italian marinade, minced garlic, Italian seasoning, garlic powder, salt, and pepper.
Spread everything evenly on the prepared baking sheet.
Roast for 20–25 minutes, tossing halfway through, until vegetables are tender and gnocchi is golden and crispy.
Remove from oven and scatter torn burrata, dollops of homemade pesto, and shaved parmesan over the top.
Return to the oven for an additional 5 minutes, until the cheese is melty and warmed through.
Toss everything together gently and sprinkle with fresh parsley and more parmesan.
Serve over a bed of microgreens and drizzle with balsamic glaze.
Gluten Free Berry Chanility Cake
Gluten-Free Berry Chanility Cake
Yield: One 9-inch double-layer cake or a tall single-layer cake
Ingredients
For the Cake:
• 1 1/2 cups (180 g) gluten-free all-purpose flour (with xanthan gum included)
• 1 tablespoon cornstarch
• 1 cup (200 g) granulated sugar, divided
• 1 tablespoon vanilla extract or vanilla bean paste
• 1/4 teaspoon almond extract (optional but dreamy)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 large eggs, separated
• 1/2 cup neutral oil (like grapeseed or vegetable oil)
• 1/3 cup water or milk of choice
• 1/4 teaspoon cream of tartar
For the Filling & Topping:
• 2 cups heavy whipping cream (or dairy-free whipped topping)
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups mixed fresh berries (strawberries, raspberries, blueberries, blackberries)
• Zest of 1 lemon (optional, for brightness)
Instructions
1. Preheat & Prep:
• Preheat oven to 325°F (163°C).
• Grease two 9-inch round cake pans and line the bottoms with parchment paper (don’t grease the sides—this helps the cake rise tall).
2. Mix Dry Ingredients:
• In a large bowl, whisk together gluten-free flour, cornstarch, baking powder, salt, and half the sugar (1/2 cup).
3. Make the Batter:
• In a medium bowl, whisk together egg yolks, oil, vanilla, almond extract, and water or milk.
• Stir the wet ingredients into the dry until smooth.
4. Whip the Egg Whites:
• In a clean bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
• Slowly add the remaining 1/2 cup sugar, a tablespoon at a time, and beat until stiff, glossy peaks form.
5. Fold and Bake:
• Gently fold the whipped egg whites into the batter in three parts—don’t overmix, keep it airy!
• Divide evenly between the two prepared pans.
• Bake for 28–32 minutes, or until a toothpick comes out clean and the top springs back.
• Cool completely in the pans on a wire rack. Run a knife along the edge to release and invert carefully.
6. Make the Whipped Cream:
• Beat the heavy cream, powdered sugar, and vanilla extract until soft to medium peaks form. Fold in lemon zest if using.
7. Assemble the Cake:
• Place one cake layer on a plate. Spread a generous layer of whipped cream and scatter with fresh berries.
• Top with the second cake layer. Repeat with more whipped cream and berries on top.
• Optional: Garnish with a dusting of powdered sugar, mint, or edible flowers.
Tips & Variations:
• Chanility = Chiffon + Vanilla: You can lean heavily on vanilla bean paste for a speckled, floral flavor.
• Berry Options: Macerate berries lightly with lemon juice and a touch of sugar for extra juiciness.
• Make Ahead: Bake cakes a day ahead and store wrapped at room temp. Whip and assemble the day of.
Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies with Dark Brown Sugar
Yield: About 20-24 cookies
Ingredients:
For the Brown Butter:
• 1 cup (2 sticks) unsalted butter
For the Cookies:
• 1 cup (220 g) dark brown sugar, packed (for extra moisture and deep flavor)
• 1/2 cup (100 g) granulated sugar
• 2 large eggs (at room temperature)
• 2 teaspoons vanilla extract
• 2 1/2 cups (310 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 1/2 cups (about 8 oz) bittersweet or dark chocolate chunks or discs (preferably 70% cacao)
• Flaky sea salt (for finishing, optional but recommended)
Instructions:
1. Brown the Butter:
• In a medium saucepan, melt butter over medium heat.
• Swirl the pan occasionally until the butter foams, then turns golden brown and develops a nutty aroma (about 5-8 minutes).
• Watch closely to prevent burning.
• Pour browned butter into a heatproof bowl and let it cool for 15-20 minutes or until just warm but not hot.
2. Prepare Dough:
• In a large bowl, combine dark brown sugar, granulated sugar, and browned butter. Mix until well blended.
• Add the eggs, one at a time, mixing thoroughly after each addition.
• Mix in vanilla extract.
• In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
• Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
• Fold in the chocolate chunks.
3. Chill the Dough:
• Cover the dough and refrigerate for at least 1 hour (or up to 24 hours). This helps deepen the flavor and improves texture.
4. Bake the Cookies:
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
• Scoop dough into 2-tablespoon-sized balls and place them about 3 inches apart on the baking sheets.
• Sprinkle with flaky sea salt if desired.
• Bake for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
• Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Success:
• Brown Butter Flavor Boost: If you want to intensify the nuttiness, chill the browned butter before mixing with the sugars, then cream together for a slightly fluffier texture.
• Chill the Dough: Don’t skip this step! It enhances the chewiness and prevents overspreading.
• Chocolate Quality: Use high-quality bittersweet chocolate chunks or discs instead of chips for the best flavor and texture.
Masters Inspired Eats
1. Arnold Farmer (Twist on Arnold Palmer)
A refreshing, earthy spin inspired by the classic Arnold Palmer, incorporating herbal tea and local honey.
Ingredients:
• 1 1/2 cups unsweetened iced tea (preferably brewed with a hint of mint or chamomile)
• 1 1/2 cups fresh-squeezed lemonade (or store-bought)
• 1 tablespoon local honey (optional, for sweetness)
• Ice
• Lemon slices and mint sprigs for garnish
Instructions:
1. Brew iced tea and let it cool completely.
2. Mix equal parts iced tea and lemonade in a glass over ice.
3. Stir in honey, if using, until dissolved.
4. Garnish with lemon slices and mint sprigs.
5. Serve cold and enjoy!
2. Pimento Cheese Sandwiches (Masters Style)
This recipe is creamy, cheesy, and spreadable, perfect for sandwiches or crackers.
Ingredients:
• 8 oz sharp cheddar cheese, shredded
• 8 oz mild cheddar cheese, shredded
• 1/2 cup mayonnaise (preferably Duke’s)
• 4 oz cream cheese, softened
• 1/4 cup pimentos, diced (from a jar, drained)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
• Salt & black pepper, to taste
• White sandwich bread (soft and fluffy)
Instructions:
1. In a large bowl, combine shredded cheese, mayonnaise, and cream cheese. Mix until smooth and creamy.
2. Fold in pimentos, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well.
3. Spread generously between slices of soft white bread.
4. Trim crusts if desired, and slice sandwiches into halves or quarters.
5. Serve chilled or at room temperature.
3. Egg Salad Sandwiches (Masters Style)
Classic, simple, and perfect for a spring day.
Ingredients:
• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise (preferably Duke’s)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh chives, finely chopped (or green onions)
• Salt & black pepper, to taste
• White sandwich bread
Instructions:
1. Chop hard-boiled eggs and place them in a bowl.
2. Add mayonnaise, mustard, chives, salt, and pepper. Mix gently until combined.
3. Spread egg salad between slices of soft white bread.
4. Trim crusts if desired and cut sandwiches into halves or quarters.
5. Serve chilled.
4. Azalea Cocktail (Inspired by Augusta National)
Named after the beautiful azaleas that bloom throughout the course, this cocktail is bright and floral.
Ingredients:
• 2 oz gin (or vodka if preferred)
• 2 oz pineapple juice
• 1 oz lemon juice (freshly squeezed)
• 1/2 oz grenadine (for that pink hue)
• Ice
• Lemon slice and mint sprig for garnish
Instructions:
1. Fill a cocktail shaker with ice.
2. Add gin, pineapple juice, lemon juice, and grenadine.
3. Shake vigorously for 15 seconds.
4. Strain into a chilled glass filled with ice.
5. Garnish with a lemon slice and mint sprig.
6. Serve and enjoy!
Tips for Your Masters-Inspired Spread:
• Serve the pimento cheese and egg salad sandwiches in small squares or halves for a more traditional, snackable presentation.
• Pair your Arnold Farmer with a sprig of mint for extra freshness.
• The Azalea Cocktail is gorgeous served in a coupe glass or over ice in a rocks glass
Simple Coffee Cake
Coffee Cake (Bundt Pan Version)
Ingredients:
For the Cake
• 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups sour cream (full-fat)
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
For the Streusel
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 1/2 tablespoons ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 stick (1/2 cup) unsalted butter, melted
For the Glaze (Optional but Delicious)
• 1 cup powdered sugar
• 2 tablespoons milk or heavy cream (more if needed for desired consistency)
• 1/2 teaspoon vanilla extract
Instructions
1. Preheat Oven: Preheat the oven to 350°F (177°C). Grease and flour a Bundt pan thoroughly.
2. Make Streusel: In a medium bowl, mix brown sugar, granulated sugar, cinnamon, salt, and flour. Add melted butter and mix with a fork until crumbly. Set aside.
3. Make Cake Batter:
• In a stand mixer with the paddle attachment (or a large bowl with a hand mixer), cream the butter and sugar together for 4-5 minutes, until light and fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Mix in the vanilla extract and sour cream until smooth.
4. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. Mix Dry & Wet Ingredients: Gradually add the flour mixture to the butter mixture, mixing until just combined. Do not overmix.
6. Layer the Batter & Streusel:
• Spoon half of the batter into the prepared Bundt pan and smooth the top.
• Sprinkle half of the streusel mixture evenly over the batter.
• Add the remaining batter on top and smooth it out.
• Sprinkle the remaining streusel on top.
7. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 50 minutes to avoid overbaking.
8. Cool: Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
9. Make Glaze (Optional): Whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over the cooled cake.
10. Serve & Enjoy!
Tips for Success:
• Generously butter and flour your Bundt pan to prevent sticking.
• For a moister cake, use full-fat sour cream.
• Store the cake covered at room temperature for up to 3 days, or refrigerate for longer freshness.
Easy Sugar Cookies with Royal Icing
Sugar Cookies
Ingredients:
• 2 3/4 cups (344 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (227 g) unsalted butter, softened
• 1 1/4 cups (250 g) granulated sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional, but gives a nice flavor)
Instructions:
1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Cream Butter & Sugar: In a large bowl, beat butter and sugar together until light and fluffy (about 3 minutes).
3. Add Egg & Extracts: Add the egg, vanilla extract, and almond extract. Mix until combined.
4. Add Dry Ingredients: Gradually add the flour mixture, mixing until just combined. Don’t overmix.
5. Chill Dough: Divide dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
6. Preheat Oven: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
7. Roll & Cut Dough: Roll out dough on a lightly floured surface to about 1/4 inch thick. Use cookie cutters to cut out shapes and place them on prepared baking sheets.
8. Bake: Bake for 8-10 minutes, or until the edges are just beginning to turn golden. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
Homemade Royal Icing
Ingredients:
• 4 cups (480 g) powdered sugar, sifted
• 3 tablespoons meringue powder (or 2 large egg whites if you prefer, but meringue powder is safer and more consistent)
• 5–6 tablespoons warm water (for piping consistency)
• 1 teaspoon vanilla extract (clear if you want a pure white icing)
• Food coloring (optional)
Instructions:
1. Combine Ingredients: In a large bowl, beat the powdered sugar, meringue powder, vanilla extract, and 4 tablespoons of water on low speed until combined.
2. Increase Speed: Increase speed to medium-high and beat until stiff, glossy peaks form (5-8 minutes).
3. Adjust Consistency: Add more water, 1 teaspoon at a time, until you reach your desired consistency:
• Piping: Thick and holds its shape (5-6 tablespoons of water total).
• Flooding: Thinner, smooths itself out in 10-15 seconds.
4. Add Coloring: If using, divide icing into separate bowls and add food coloring.
5. Decorate: Transfer icing to piping bags fitted with small round tips or plastic squeeze bottles. Decorate cookies as desired. Allow icing to harden completely before stacking or storing (about 12-24 hours).
Tips:
• For Sharp Edges: Chill your cut-out cookie shapes in the freezer for 10 minutes before baking.
• Storing: Store decorated cookies in an airtight container at room temperature for up to 1 week.
• Freezing: Freeze undecorated cookies for up to 3 months.
Easy Cherry Danishes
Ingredients
For the Dough (Shortcut with Puff Pastry):
• 1 sheet puff pastry, thawed
• 1 egg + 1 tbsp water (for egg wash)
For the Cherry Filling (optional use canned Cherry Pie Filling):
• 1 ½ cups fresh or frozen cherries (pitted)
• ⅓ cup sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• ½ tsp vanilla extract
• ½ tsp almond extract (optional, but recommended)
For the Cream Cheese Filling:
• 4 oz cream cheese, softened
• 2 tbsp sugar
• ½ tsp vanilla extract
For the Glaze (Optional sprinkle powdered sugar):
• ½ cup powdered sugar
• 1 tbsp milk
• ½ tsp vanilla extract
Instructions
1. Prepare the Cherry Filling:
• In a saucepan over medium heat, combine cherries, sugar, and lemon juice.
• Stir and cook until the cherries release their juices (about 5 minutes).
• In a small bowl, mix cornstarch with 1 tbsp of water to create a slurry.
• Add the slurry to the cherry mixture, stirring constantly until thickened (2-3 minutes).
• Remove from heat, stir in vanilla and almond extract, and let cool.
2. Prepare the Cream Cheese Filling:
• In a bowl, mix cream cheese, sugar, and vanilla extract until smooth. Set aside.
3. Prepare the Pastry:
• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Roll out the thawed puff pastry and cut into 6 squares.
• Lightly score a smaller square inside each piece, about ½ inch from the edge, without cutting through.
• Brush the edges with egg wash.
4. Assemble the Danishes:
• Spread a small spoonful of the cream cheese mixture in the center of each square.
• Top with a spoonful of the cherry filling.
• Bake for 15-18 minutes, or until golden and puffed up.
• Let cool on a wire rack.
5. Make the Glaze & Finish:
• Whisk together powdered sugar, milk, and vanilla until smooth.
• Drizzle over the cooled danishes and serve.
Enjoy your homemade cherry danishes! Perfect with a cup of coffee or tea.
Homemade Monster Cookies
Gluten-Free Monster Cookies
(Makes about 18-24 cookies)
Ingredients
• ½ cup Skippy peanut butter
• 4 tablespoons salted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ cups gluten-free rolled oats
• ¼ cup gluten-free all-purpose flour (or almond flour for extra chewiness)
• ⅓ cup mini chocolate chips
• ⅓ cup M&Ms (regular or mini)
• ⅓ cup semi-sweet chocolate chips
Instructions
1. Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Wet Ingredients: In a large bowl, cream together the peanut butter, salted butter, brown sugar, and granulated sugar until smooth.
3. Add Egg & Vanilla: Beat in the egg and vanilla extract until well combined.
4. Incorporate Dry Ingredients: Stir in the baking soda, salt, oats, and gluten-free flour until fully mixed.
5. Fold in the Chocolate & M&Ms: Gently mix in the mini chocolate chips, M&Ms, and semi-sweet chocolate chips.
6. Scoop & Shape: Using a cookie scoop or tablespoon, scoop out dough balls (about 1 ½ tablespoons each) and place them on the prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake: Bake for 9-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
8. Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
These cookies are chewy, soft, and packed with chocolate! If you prefer a crispier texture, bake for an extra 1-2 minutes.
Easy like Sunday morning: Belgian Waffles
Here’s an updated version based on this King Arthur Baking Belgian-Style Yeast Waffle recipe:
King Arthur’s Belgian-Style Yeast Waffles,
Ingredients:
• 1 1/2 cups (340g) milk, lukewarm
• 6 tablespoons (85g) unsalted butter, melted
• 2–3 tablespoons (39–57g) maple syrup (optional, for added sweetness)
• 3/4 teaspoon table salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons instant yeast
Instructions:
1. Prepare the Batter:
• In a large mixing bowl, whisk together the lukewarm milk, melted butter, maple syrup (if using), salt, vanilla, and eggs until well combined.
• Add the flour and yeast to the wet ingredients, stirring until the batter is smooth and no lumps remain.
2. Let the Batter Rise:
• Cover the bowl with plastic wrap or a clean towel. Let the batter sit at room temperature for 1 hour.
• For the best flavor, refrigerate the batter after this initial rise for at least 2 hours, or overnight.
3. Cook the Waffles:
• Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease the waffle iron if necessary.
• Scoop about 1/2 to 3/4 cup of batter into the waffle iron, depending on its size.
• Close the lid and cook until the waffles are golden brown and crisp.
4. Serve:
• Serve warm with your favorite toppings, such as butter, syrup, whipped cream, fresh berries, or powdered sugar
comfort meal: homemade bolognese with Rigatoni noodles
Homemade Bolognese Sauce with Gluten-Free Rigatoni
Ingredients:
For the Sauce:
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 pound ground beef (or a mix of beef and pork)
• 1/2 cup dry red wine (or beef broth for alcohol-free)
• 1 cup whole milk
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/4 cup fresh parsley, chopped (for garnish)
For the Pasta:
• 12 ounces gluten-free rigatoni noodles
• Salt (for pasta water)
Instructions:
1. Prepare the Sauce Base:
• Heat olive oil in a large, deep skillet or pot over medium heat.
• Add onion, carrot, and celery, and sauté for 5–7 minutes until softened.
• Stir in the garlic and cook for an additional minute.
2. Cook the Meat:
• Add the ground beef (or meat mix) to the skillet and break it up with a wooden spoon. Cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if necessary.
3. Deglaze and Simmer:
• Pour in the red wine (or beef broth) to deglaze the pan, scraping up any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
• Stir in the milk and cook for another 3–4 minutes to let the flavors meld.
4. Add Tomatoes and Seasonings:
• Stir in the crushed tomatoes, tomato paste, oregano, thyme, bay leaf, salt, pepper, and red pepper flakes if using. Mix well.
5. Simmer the Sauce:
• Lower the heat to a gentle simmer. Cover partially with a lid and let the sauce simmer for 45 minutes to 1 hour, stirring occasionally. Add a splash of water or broth if it becomes too thick.
6. Cook the Gluten-Free Rigatoni:
• While the sauce simmers, bring a large pot of salted water to a boil.
• Cook the gluten-free rigatoni according to the package instructions. Drain and set aside, tossing with a bit of olive oil to prevent sticking.
7. Finish the Dish:
• Remove the bay leaf from the sauce and adjust seasoning with additional salt and pepper if needed.
• Toss the cooked rigatoni with the sauce or serve the sauce spooned over the pasta.
8. Serve:
• Garnish with fresh parsley and, if desired, grated Parmesan cheese (check that it’s gluten-free).
• Serve immediately and enjoy!
This rich and hearty Bolognese pairs perfectly with gluten-free rigatoni, ensuring a satisfying and comforting meal. Let me know how it turns out!
burrr its getting cold in here: Hearty chili
Ingredients:
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 pound ground beef (or turkey, pork, or a mix)
• 2 tablespoons tomato paste
• 1 cup brewed coffee
• 1 cup beef broth (or water)
• 1 can (15 oz) crushed tomatoes
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons pineapple jalapeño jam (or substitute with a mix of pineapple preserves and minced jalapeño)
• 1 ounce dark chocolate (70% or higher), chopped
• Salt and pepper, to taste
• Optional toppings: sour cream, shredded cheese, green onions, diced avocado
Instructions:
1. Sauté the Aromatics:
• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the diced onion and peppers, and sauté for 5–7 minutes until softened. Stir in the garlic and cook for 1 more minute.
2. Brown the Meat:
• Add the ground beef to the pot and cook until browned, breaking it up with a wooden spoon. Drain excess fat if necessary.
3. Add Tomato Paste and Spices:
• Stir in the tomato paste, chili powder, smoked paprika, cumin, cinnamon, and cocoa powder. Cook for 1–2 minutes to toast the spices and deepen the flavor.
4. Deglaze with Coffee:
• Pour in the brewed coffee and scrape up any browned bits from the bottom of the pot.
5. Build the Base:
• Stir in the crushed tomatoes, diced tomatoes, beef broth, and beans. Mix well.
6. Add Sweet and Smoky Elements:
• Stir in the pineapple jalapeño jam and chopped dark chocolate. Lower the heat to a simmer.
7. Simmer the Chili:
• Cover partially and let the chili simmer for 45 minutes to 1 hour, stirring occasionally. Add a splash of water or broth if it thickens too much.
8. Season and Serve:
• Taste and adjust seasoning with salt, pepper, or extra jam for sweetness and heat.
• Serve in bowls with your favorite toppings like sour cream, shredded cheese, green onions, or avocado.
Enchiladas suizas, two ways
Slow Cooker Chicken Enchiladas Suizas with Pan-Fried Corn Tortillas
(Long Version with Homemade Slow-Cooked Chicken)
Ingredients:
For the Slow Cooker Chicken:
• 2 large chicken breasts
• 1 cup green salsa or enchilada sauce
• 1/2 cup chicken broth
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste
For the Enchiladas:
• 8–10 small corn tortillas
• 2 tablespoons neutral oil (e.g., vegetable or canola oil)
• 1 1/2 cups green salsa or enchilada sauce (homemade or store-bought)
• 1/2 cup cream cheese, softened
• 1 1/2 cups Chihuahua cheese, shredded (plus extra for topping)
• Optional toppings:
• Sour cream
• Diced avocado
• Pickled jalapeños
• Sliced radishes
• Lime wedges
• Chopped cilantro
Instructions:
Step 1: Prepare the Chicken in the Slow Cooker
1. Add chicken breasts to the slow cooker and pour in 1 cup of green salsa and 1/2 cup chicken broth.
2. Sprinkle cumin, garlic powder, onion powder, chili powder, salt, and pepper over the chicken.
3. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and easily shreddable.
4. Shred the chicken with two forks, stir it back into the juices, and set aside.
Step 2: Pan-Fry the Tortillas
1. Heat oil in a large skillet over medium heat.
2. One at a time, lightly fry each tortilla in the hot oil for 10–15 seconds per side, until softened and slightly golden.
3. Remove tortillas from the skillet and place them on a paper towel to drain excess oil.
Step 3: Prepare the Sauce
1. In the same skillet (keeping the oil residue for extra flavor), add the green salsa or enchilada sauce.
2. Whisk in the cream cheese over medium heat until smooth and creamy.
3. Reserve about 1/2 cup of this sauce for topping the enchiladas later.
Step 4: Assemble the Enchiladas
1. Take each tortilla and fill it with a generous spoonful of the shredded chicken and a sprinkle of Chihuahua cheese.
2. Roll up each tortilla and place it seam-side down in the skillet with the sauce. Repeat until all the tortillas are filled and arranged in the skillet.
Step 5: Finish Cooking
1. Spoon the reserved sauce over the enchiladas and sprinkle with more Chihuahua cheese.
2. Cover the skillet with a lid and cook on low heat for 5–7 minutes, or until the cheese is melted and everything is heated through.
Step 6: Garnish and Serve
1. Garnish the enchiladas with your favorite toppings:
• A dollop of sour cream
• Diced avocado
• Pickled jalapeños
• Sliced radishes
• A squeeze of lime juice
• Freshly chopped cilantro
2. Serve immediately and enjoy this creamy, cheesy, and flavorful dish!
Quick Version: That adds such a great layer of flavor and texture! Here’s the updated version:
Stovetop Enchiladas Suizas with Pan-Fried Corn Tortillas
Ingredients:
• 2 cups rotisserie chicken, shredded (or use the slow cooker method below)
• 1 1/2 cups green salsa or enchilada sauce
• 1/2 cup cream cheese, softened
• 1 cup Chihuahua cheese, shredded (plus extra for topping)
• 8 small corn tortillas
• 2 tablespoons neutral cooking oil (e.g., vegetable or canola oil)
• Optional toppings:
• Sour cream
• Diced avocado
• Pickled jalapeños
• Sliced radishes
• Lime wedges
• Extra chopped cilantro
Instructions:
1. Pan-Fry the Tortillas:
• Heat oil in a large skillet over medium heat.
• One at a time, lightly fry each tortilla for 10–15 seconds per side until softened and slightly golden. Set the tortillas aside on a paper towel to drain excess oil.
2. Prepare the Sauce:
• In the same skillet (without cleaning it, to retain flavor), warm the green salsa or enchilada sauce over medium heat.
• Whisk in the cream cheese until smooth and creamy.
3. Assemble the Enchiladas:
• Fill each tortilla with a spoonful of shredded chicken and a sprinkle of Chihuahua cheese. Roll them up and place them seam-side down in the skillet with the sauce.
4. Heat and Melt:
• Spoon extra sauce over the rolled tortillas and sprinkle with more Chihuahua cheese.
• Cover the skillet with a lid and cook on low heat for 5–7 minutes until the cheese melts and everything is heated through.
5. Top and Serve:
• Garnish with sour cream, diced avocado, pickled jalapeños, sliced radishes, lime wedges, and chopped cilantro as desired. Serve warm.
Let me know if you’d like to add anything else!
Starbucks inspired lemon loaf
Starbucks-Inspired Lemon Loaf with Greek Yogurt
Ingredients
For the Lemon Loaf:
• 1 ½ cups all-purpose flour (180g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 large eggs
• 1 cup granulated sugar (200g)
• ½ cup plain Greek yogurt (125g, full-fat or 2%)
• ½ cup vegetable oil (120ml)
• 2 tablespoons unsalted butter, melted
• Zest of 2 lemons
• ¼ cup freshly squeezed lemon juice (60ml)
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, for extra flavor)
For the Lemon Glaze:
• 1 ½ cups powdered sugar (180g)
• 2–3 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest (optional, for extra zing)
Instructions
1. Preheat and Prepare the Pan:
• Preheat your oven to 350°F (175°C).
• Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
2. Mix the Dry Ingredients:
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients:
• In a large bowl, whisk the eggs and sugar until smooth and pale. Add the Greek yogurt, vegetable oil, melted butter, lemon zest, lemon juice, vanilla extract, and almond extract (if using). Mix until well combined.
4. Incorporate Dry Ingredients:
• Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be smooth but not overworked.
5. Bake the Lemon Loaf:
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
• Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
6. Make the Lemon Glaze:
• In a small bowl, whisk together powdered sugar, lemon juice, and zest (if using) until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
7. Glaze the Loaf:
• Once the loaf is fully cooled, drizzle or spread the glaze over the top. Let it set for about 15 minutes before slicing and serving.
Tips for Success:
• Greek Yogurt: Use full-fat or 2% plain Greek yogurt for the best texture and flavor. Avoid fat-free varieties as they may affect the loaf’s moisture.
• Lemons: Use fresh lemon juice and zest for the brightest flavor.
• Storage: Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Enjoy this moist, tangy, and sweet lemon loaf that’s perfect with a cup of coffee or tea!
Brown butter chocolate chip cookies
Perfect Brown Butter Chocolate Chip Cookies
Adapted from America’s Test Kitchen
Ingredients
• 1 ¾ cups unbleached all-purpose flour (8 ¾ ounces)
• ½ teaspoon baking soda
• 14 tablespoons unsalted butter, divided
• ½ cup granulated sugar (3 ½ ounces)
• ¾ cup packed dark brown sugar (5 ¼ ounces)
• 1 teaspoon table salt
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 ¾ cups semisweet chocolate chips or chunks
• Optional: ¾ cup chopped pecans or walnuts, toasted
Instructions
1. Prepare the Oven and Baking Sheets:
• Adjust the oven rack to the middle position and preheat to 375°F.
• Line two large baking sheets with parchment paper.
2. Mix the Dry Ingredients:
• In a medium bowl, whisk together the flour and baking soda. Set aside.
3. Brown the Butter:
• Heat 10 tablespoons of butter in a 10-inch skillet over medium-high heat. Stir frequently, cooking until the butter turns a deep golden brown and develops a nutty aroma (about 2-3 minutes).
• Remove from heat and transfer to a large heatproof bowl. Add the remaining 4 tablespoons of butter to the hot browned butter and stir until melted.
4. Combine Wet Ingredients:
• Add the granulated sugar, brown sugar, salt, and vanilla to the butter mixture. Whisk until fully combined. Add the egg and yolk, whisking until smooth with no sugar lumps, about 30 seconds.
• Let the mixture rest for 3 minutes, then whisk for 30 seconds. Repeat this resting and whisking process two more times until the mixture is thick, smooth, and shiny.
5. Incorporate the Dry Ingredients:
• Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined (about 1 minute).
• Fold in the chocolate chips and nuts (if using) until evenly distributed.
6. Shape the Cookies:
• Divide the dough into 16 portions, about 3 tablespoons each (use a #24 cookie scoop if available). Arrange dough balls 2 inches apart on prepared baking sheets.
7. Bake the Cookies:
• Bake one sheet at a time until cookies are golden brown and still puffy, with edges beginning to set but centers soft, about 10-14 minutes. Rotate the baking sheet halfway through for even baking.
• Transfer the baking sheet to a wire rack and allow cookies to cool completely before serving.
Tips for Success:
• Avoid using nonstick cookware to brown the butter, as it makes it harder to gauge when the butter is browned.
• Use fresh, moist brown sugar to avoid dry cookies.
• Letting the sugar dissolve in the batter enhances texture and flavor.
These cookies deliver chewy centers, crisp edges, and the deep, nutty flavor of browned butter. Enjoy baking and savoring this sweet treat!