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< Back Fines Herbs Seasoning Mix Prep Time: 5 minutes Cook Time: Serves: Multiple Level: About the Recipe Ingredients 1 tablespoon chopped tarragon 1 tablespoon chopped chervil 1 tablespoon chopped chives 1 tablespoon chopped parsley Preparation Mix ingredients. Yields ¼ cup. Using Fresh Herbs: Add fresh fines herbes at the end of the cooking process to preserve flavor. Using Dried Herbs: Place in a glass jar and seal tightly. Store in a cool, dark place until used. Previous Next

< Back Herb Tomato Sauce Prep Time: 15 minutes Cook Time: 1-3 hours Serves: Level: Beginner About the Recipe Ingredients 5 cups of tomato sauce 1 Tbsp. dried oregano 2/3 cups olive oil 1 Tbsp. dried basil1 tsp. of granulated garlic 1 tsp. dried rosemary, crushed Salt and pepper to taste Preparation Mix together the ingredients really well and let stand for several hours (of course you know that I use it immediately) to let the flavors blend. You don’t need to cook it. This sauce is good for pizzas, for dipping garlic bread sticks and for making Chicken Parmigiana among other things. This recipe makes a lot of sauce, but it stores well and if it is in the fridge you can whip together a pizza, or whatever, in just moments and yes, you can freeze it

< Back Homemade Banana Cream Pie Prep Time: 4 hours (includes crust) Cook Time: 30 Minutes Serves: (1) 9-inch pie Level: Beginner Ingredients Crust 1 unbaked pie crust (what I used) or all butter pie crust* optional egg wash: 1 large egg white beaten with 1 Tablespoon milk Custard Filling 4 large egg yolks 1/4 cup (30g) cornstarch 2 cups (480ml) whole milk 1/2 cup (120ml) heavy cream 1/2 cup (100g) granulated sugar 1/8 teaspoon salt 2 teaspoons pure vanilla extract 2 Tablespoons (28g) unsalted butter, softened to room temperature 4 yellow bananas (not super ripe yet) optional: sprinkle of ground cinnamon Whipped Cream 1 cup (240ml) cold heavy cream 2 Tablespoons (15g) confectioners’ or granulated sugar 1/2 teaspoon pure vanilla extract Preparation What Is Banana Cream Pie? The combination of kitchen magic. Seriously, though, banana cream pie combines homemade pie pastry crust, fresh bananas, vanilla custard, and fluffy whipped cream. First, Bake Your Pie Crust Blind baking a pie crust shell = baking it without a filling. Why do we do that? Well, if you have a no-bake pie filling like coconut cream pie or today’s banana cream pie, you need a baked pie crust. Start with homemade pie dough. To bake pie crust without a filling, you need to weigh it down to help prevent it from shrinking. I’m pretty loyal to ceramic pie weights; they’re inexpensive and get the job done. You can also use dry beans. (Note: You’ll need 2 packs of the pie weights!) Here are the steps: Make the pie dough ahead of time, and then refrigerate or freeze until you’re ready to make the pie. Pie crust must chill for at least 2 hours before rolling out. Roll it out, then fit into your 9-inch pie dish. Crimp or flute the edges. See my how to crimp and flute pie crust tutorial for helpful tips and visuals. Chill the shaped pie crust for at least 30 minutes. This prevents shrinking. Remember that pie dough must be cold when it hits the oven. Line with parchment paper, and then fill with pie weights. Bake until the edges are lightly brown, about 15 minutes. Remove pie weights, then prick the bottom with a fork. This lets air escape the bottom. Return the crust to the oven until the entire pie shell is golden brown. Cool pie shell completely. You can do this up to 3 days ahead of time! This baked pie crust “shell” is crispy, flaky, and ready for your banana cream filling. Layer in Your Banana Slices Layer banana slices into your baked pie crust shell. Sometimes I add a sprinkle of cinnamon on top of the banana slices. This is definitely a unique addition to BCP, but wow!!! It tastes unbelievable. Success Tip: Don’t use overly ripe bananas because they can seep liquid and break your thick custard filling. Save your brown spotty bananas for banana bread, and use the yellow ones for banana cream pie. Homemade Custard Filling I’m here to squash any fears that you may have about from-scratch custard. It’s actually pretty easy—if you know how to whisk, you can make it. If you’ve ever made coconut cream pie, mocha chocolate pudding pie, or homemade dirt pudding, the process will look familiar. You’ll need sugar, whole milk, heavy cream (also needed for the whipped cream topping), and egg yolks. For flavor, you’ll add vanilla and butter. For thickening, you’ll use cornstarch. (The egg yolks and cream help, too.) The first step is to mix egg yolks and cornstarch together: I usually do this with a fork in a liquid measuring cup, because we’ll eventually pour this into the cooking milk mixture. Heat whole milk, cream, sugar, and a little salt on the stove. Once the milk/cream/sugar is gently simmering, slowly stream and whisk a little of this milk mixture into the egg yolk/cornstarch mixture. This is called tempering. The slow and steady stream of warm milk is bringing the egg yolks’ temperature up without scrambling them. Then stream and whisk the heated egg yolk mixture into the rest of the milk/cream/sugar on the stove. Cook on low, and let it begin to bubble, which happens pretty quickly. Whisk it while it pops and bubbles for just 1 minute. Remove from heat, then stir in the vanilla and butter, and allow to slightly cool. The custard will be smooth, rich, and silky: FAQ: Why Isn’t My Custard Smooth? Do you notice little bits of egg yolks in your custard? You may not have tempered them slowly enough. Remember to very slowly stream and whisk some of the cooking milk mixture into the egg yolk/cornstarch mixture, and then very slowly stream and whisk it back into the pot. Whisk constantly. If your best efforts still result in a few chunks, you can strain the finished warm custard through a fine mesh sieve. Or just leave it—you can’t really taste it. How to Ensure Your Banana Cream Pie Sets With 4 egg yolks, 4 Tablespoons of cornstarch, and some heavy cream, you can be certain this custard sets into a pretty sliceable texture. Be sure to whisk it on the stove often, and let it bubble and cook long enough for the heat to help bind the cornstarch to the fat. (1 minute is plenty.) Spread the vanilla custard filling over the banana slices, cover with plastic wrap right on the surface to prevent a skin from forming, then refrigerate the pie for at least 4 hours and up to 1 day. FAQ: Can I Make Banana Cream Pie in Advance? This is a make-ahead dessert. You can make the pie dough in advance and bake the pie crust shell in advance. You can also refrigerate your assembled (but not garnished) banana cream pie for up to 1 day, with the plastic wrap right on top of the surface. And you can make the whipped cream topping in advance, but don’t add it until right before, or up to 1 hour before serving. So if you’re looking for Easter dessert recipes or hoping to make this pie for a special celebration, be sure to plan ahead. You don’t want to decorate the pie with banana slices in advance because they’ll brown. (A brush of lemon juice can extend their freshness by a couple hours, but will affect their flavor.) Right before, or up to 1 hour before, serving, top the pie with homemade whipped cream. You can decorate it any which way, or pretty piped dollops or swirls like the pictured pie. I use a Wilton 1M piping tip to pipe it. You could also use up your leftover egg whites and top it with marshmallow meringue topping, and toast it with a kitchen torch! When ready to serve, add banana slices on top. I usually go heavy on the sliced banana garnish. I love texture in desserts, and banana cream pie doesn’t usually deliver on that front. But with lots of banana slices, we’ll get there. Now savor every flaky, creamy, fluffy bite as it melts in your mouth, because you deserve to. You made this all from scratch! Instructions 1. At least 2 hours ahead, make the pie dough: Make the pie crust through step 5 according to my directions. Make pie dough in advance because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 2). The recipe makes 2 crusts, and you only need 1 for this pie, so save the other for another pie. 2. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. If the dough is too warm, fluting/crimping will be difficult, so you can always chill it in the refrigerator for 5–10 minutes first. After fluting/crimping the edges, chill the pie dough in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes. Chilling the shaped dough helps prevent the crust from shrinking. 3. While the crust is chilling, preheat the oven to 375°F (190°C). 4. Blind bake the crust: Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) I like to push the weights up against the sides of the pie crust to help ensure the sides don’t shrink down. Bake until the edges of the crust are starting to brown, about 15–16 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all over the bottom crust with a fork. If desired for a shiny golden crust, brush egg wash on edges. Return pie crust to the oven and bake for 14–15 minutes, or until the bottom has browned. Remove from the oven, and cool on a wire rack completely before filling. You can blind bake the crust up to 3 days ahead of time. Cover the cooled crust tightly and refrigerate until ready to fill. 5. Make the custard filling: Whisk the egg yolks and cornstarch together. (A fork works nicely for this, or a small whisk.) Set aside. Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally. Once simmering, remove about 1/2 cup (120ml) of the milk mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Cook for 1 full minute, whisking constantly. 6. Remove the pan from heat and whisk in the vanilla and butter. You will have about 3 cups of filling. If you notice a lot of little chunks of egg yolk, they may not have been tempered properly. To fix, you can run the warm custard through a fine mesh sieve . 7. Place a piece of plastic wrap directly on top of the warm pudding to prevent a skin from forming on top. Allow to cool for 15 minutes. I do not recommend any longer than this, as it will be too thick to spread neatly into the crust. 8. Slice 2–3 bananas and arrange slices into the cooled pie shell. Sprinkle with cinnamon, if desired. Spread custard on top (it’s ok if it is still slightly warm). An offset spatula is helpful for spreading. Place a piece of plastic wrap directly on top of the custard; again, to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day. 9. When ready to serve, or up to 1 hour before serving, make the whipped cream: Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. 10. Pipe or spread the whipped cream on top. (I use Wilton 1M tip .) Slice remaining banana and garnish with banana slices and serve pie immediately, or refrigerate for up to 1 hour and then garnish with banana slices and serve. (Best to garnish with banana slices immediately before serving, but whipped cream can go on the pie up to 1 hour in advance.) 11. Slice and serve. Cover leftovers and store in the refrigerator for up to 5 days. Notes 1. Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. There are plenty of ways to make this recipe ahead of time. See end of step 2, end of step 8, and step 10. This is not the best pie to freeze; the filling’s texture is never quite the same. However, if you have leftover slices and aren’t concerned as much about taste and appearance, you can freeze leftover pie for up to 3 months. Thaw in the refrigerator. 2. Special Tools (affiliate links): Rolling Pin | Pie Dish | Pie Weights | Pastry Brush | Egg Separator | Whisk | Offset Spatula | Electric Mixer ( Handheld or Stand Mixer ) | Piping Bag ( Disposable or Reusable ) and Wilton 1M Piping Tip if piping 3. Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use. 4. Crumb Crust Alternative: To cut back on time, try using a graham cracker crust. Make sure you bake it for 10 minutes at 350°F (177°C), then let it cool completely before filling. 5. Whole Milk & Heavy Cream: These are imperative for the custard to set properly. I do not recommend any substitutions. 6. Prevent Bananas From Browning: Feel free to very, very lightly spritz or brush banana slices with lemon juice prior to arranging in pie crust shell, and prior to using as garnish. They will eventually brown, so it’s best to assemble the pie up to 1 day in advance (step 8), and garnish with banana slices right before serving (step 10). 7. Update in 2023: Recipe used to call for 1 and 3/4 cups whole milk and 1 and 1/2 teaspoons vanilla extract. For a slightly smoother, more flavorful custard, I now use 2 cups whole milk and 2 teaspoons vanilla, as you can now see in the recipe. Previous Next

< Back The Many and Varied Uses of Baking Soda Baking soda, may be a weak pH base, but it is not weak in its uses! Sodium bicarbonate (NaHCO3), the scientific term for baking soda, is a weak base. It is most commonly used for baking and helps to regulate pH. Its pH value is 8.31, while most tap water has a neutral pH value of 7. When baking soda mixes with either an acid (i.e., stomach fluid (hydrochloric acid), most fruit juices, cooked beans, etc.) or an alkaline substance (i.e., spinach, broccoli, onion, etc.), it has a neutralizing effect on it. Baking soda is perfect for neutralizing acidic odors and maintaining a neutral pH which is perfect for doing things like settling an upset stomach or enhancing your laundry detergent’s cleaning power. It also has a gentle abrasive ability to help scrub without causing harm. Baking soda deodorizes, neutralizes, and cleans all without the cost or toxicity of most commercial products. The Many Uses for Baking Soda Personal Care Freshen Your Breath - Mix 1 teaspoon of baking soda in a glass of water. Swish, spit, and rinse. The baking soda will neutralize mouth odors and leave your mouth feeling fresh. Polish Your Teeth – Baking soda is used in many commercial brands to whiten and freshen your teeth. Brushing with baking soda can help 1) prevent gum disease, 2) fights bad breath, 3) whitens teeth, and 4) relieves mouth ulcer discomfort all while polishing your teeth. And, baking powder is antibacterial. Make Your Own Deodorant – In a pinch, you can sprinkle it on as a natural deodorant. It may be a little much for sensitive skin, so be careful, but it can work if there are no other options. Gently Exfoliate – I say GENTLY exfoliate your skin. Mix a paste (about 3 parts baking soda to I part water) and gently rub in a circular motion, or use a damp cloth to clean the area. Relieve Skin Irritation - Add a cup of baking soda to bathwater to soften your skin and relieve skin irritations. It will leave your skin feeling soft. Relieve Heartburn – If you are experiencing heartburn, mix ¼-1/2 teaspoon baking soda to 1 cup water and drink. The baking soda will neutralize the over-abundant hydrochloric acid in your stomach and give you relief. Relieve Insect Bites – Make a past of baking soda and water and apply to skin. This will relieve most bug bite discomfort. Stripping Dye from Your Hair – Using baking soda on your scalp can change its pH and cause damage. Using it too often on your hair can cause it to become brittle, but if you need to strip a little dye from your hair, you can create a paste with water, apply and leave on for a short time, and then rinse. Before doing this, however, I would do more research or ask your hairdresser for help. Keep Your Brushes and Combs Clean – Soak combs and brushes in a solution of water (1 cup) and baking soda (1 teaspoon). Rinse and dry thoroughly. The baking soda will help remove the oil and product buildup. Relieve Diaper Rash - Put two tablespoons of baking soda in baby’s bathwater to help relieve the discomfort of the rash. Rinse well and dry thoroughly before diapering. I used to use a blow dryer on cool and low to make sure their little behinds were completely dry. It worked. Pamper Your Feet - Mix three tablespoons of baking soda into a small tub of warm water and soak your feet. It will help them relax and soften the skin. Cleaning Up With Baking Soda Easy DIY Soft Scrub – You can either sprinkle baking soda on your tubs, sinks, or tile, or apply a paste, made with water, and gently scrub grime and water spots away with a damp washcloth. Thoroughly rinse and dry. Simple Tile Floor Cleaner - Mix 1/2 cup baking soda in a bucket of warm water to help mop and clean floors. Cut Grease Naturally - Add a scoop of baking soda to your sink of dishes and your normal dish soap and let soak. Baking soda helps to cut the grease and make it easier to clean. Remove Burned Food – If you burn food and it is black and really stuck to the bottom of the pan, instead of scrubbing, fill the pan with water, add a scoop of baking soda, and let it simmer for a while. The burned food will release and come off easily. I know this from personal experience. Simple Air Freshener – If there is a foul odor, fill a bucket with water and a scoop of baking soda and it will help to absorb the odor. Also, leave an open container of baking soda in your fridge to help cut down on the “fridge” smell. Clean Fridge – Use warm water and a scoop of baking soda mixed to wipe down the fridge interior. Easy Microwave Cleanup – To clean your microwave, put a bowl of water and baking soda in the microwave for about 1-2 minutes. Then use the water/baking soda to wash the inside. Running the water in the microwave first will soften anything stuck to the walls and washing it down will help clean and deodorize. Polish Silver Flatware - Three parts baking soda to one part water can be rubbed onto silver flatware with a clean cloth or sponge. Rinse and dry. You can also use baking soda and vinegar. You decide which you prefer. Baking Soda Oven Cleaner - Sprinkle baking soda over the bottom surface of your oven. Spray with a water bottle to dampen the baking soda. Let this mixture sit overnight and then scrub in the morning. Rinse thoroughly. You can also use a baking soda/vinegar paste to polish the oven glass. Clean Crayon Marks from Walls – As a mild abrasive, baking soda with a damp cloth can remove crayon art from walls. Boost Your Laundry Detergent – by adding ½ cup baking soda to your laundry it will help to soften the water and make clothes cleaner, fresher, and softer! Soak Cloth Diapers - Dissolve 1/2 cup of baking soda into 2 quarts of warm water and pre-soak diapers thoroughly before going through the wash for a better clean. It will help neutralize the urine smell and make the diapers softer. Remove Oil and Grease – If you have oil or grease stains in your garage, sprinkle baking soda on top of it. Scrub with a wet brush. The baking soda effectively cuts through the oil and grease which makes it easier to remove any stubborn stains. This may need to be repeated, but it does work. Unclog Drains – Remove drain stopper and pour dry baking soda into pipe. Pour white vinegar and let the fizz do the work. If you need additional scrubbing action, add a tablespoon or so of salt. After it stops fizzing, rinse and repeat until the drain is cleared. Your pipes will also smell nicer. Deodorize Garbage Cans – Again, baking soda is a natural deodorizer. Sprinkle in the bottom of your trash can and it will help resolve excessive odor. Carpet Deodorizer - Sprinkle baking soda on your carpet and let sit overnight. The next day, vacuum, and the carpet will be fresher. This is especially effective for pet owners. If your pet has an accident, after cleaning up, pour baking soda over the area that you cleaned, let the area completely dry, and then vacuum. You may need to loosen it up a bit, but this works really well to help with the odor. Freshen Coat Closets - Place an open box on the shelf in your closet to remove musty odors and freshen the air and fabrics. Absorb Toilet Odors - Add a cup of baking soda is a good toilet cleaner. Add some to the toilet and leave it for an hour before flushing. It will help clean the toilet and absorb the odor. Deodorize Cutting Boards – Baking soda does have antibacterial properties. Scrub your cutting board with a little baking soda, scrub, rinse. It will deodorize and help remove bacteria. Deodorize Garbage Disposals - To help eliminate odors, pour baking soda down your drain and pour distilled white vinegar to scrub it clean. Rinse with hot water. It cleans and freshens. Deodorize Litter Boxes - Cover the bottom of the pan with baking soda, then fill as usual with litter. To freshen between changes, sprinkle baking soda on top of the litter after a thorough cleaning. Miscellaneous Household Uses Remove Odors from Your Hands - Rub your hands with baking soda and water to get rid of strong odors like garlic or onion. Keep Flowers Fresher Longer - Keep cut flowers fresh longer by adding a teaspoon of baking soda to the water in the vase. Neutralize Gassy Beans - Sprinkle a teaspoon of baking soda in the water when you soak beans to prevent gassy issues and improve digestion. This will not completely alleviate the problem, but it does help. Produce Wash - Mix a quarter of a cup of baking soda in a sink full of water. Wash your fruits and vegetables in the solution, then rinse with clean water. Keep Ants Out - Mix up equal parts of baking soda and salt together. Then, sprinkle the mixture wherever you see the ants coming in. Cinnamon also works well, and it has a pleasant smell too. Clean Gym Clothes - Sprinkling some baking soda into your shoes, or into your entire gym bag, to absorb unwanted odors is helpful. Just knock the excess baking soda out when you use them. Also remember to add baking soda to the wash (mentioned above) to remove strong gym odors. Clean Windshields – Sometimes you get stuck on grime or water marks on your windshield. Making a paste, wash your windshield with the baking soda and make them shiny again. Clean Car Battery Terminals – If your battery terminals are showing signs of corrosion, mix a couple of tablespoons of baking soda in a little water and pour on to the terminal. Continue rinsing the terminal until it stops fizzing. Rinse with fresh water and dry the terminal off. Previous Next

< Back Apple Upside Down Cake Prep Time: Cook Time: 45 Minutes Serves: 12 Level: beginner Ingredients 1 ½ cups brown sugar, or more to taste 3 tablespoons ground cinnamon, divided 5 medium apples - peeled, cored, and sliced 4 cups all-purpose flour 1 ½ cups unsweetened apple juice 1 ½ cups white sugar 1 cup butter, softened 4 eggs ½ cup milk 1 tablespoon vanilla extract 2 teaspoons baking powder 2 teaspoons salt Preparation Step 1 Preheat the oven to 350 degrees F (175 degrees C). Step 2 Cover the bottom of a 10x15-inch baking pan with brown sugar and 2 tablespoons cinnamon. Layer apple slices on top. Step 3 Place flour, apple juice, white sugar, butter, eggs, milk, remaining 1 tablespoon cinnamon, vanilla extract, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until completely smooth, 5 to 10 minutes; the longer you mix, the fluffier the cake will be. Step 4 Pour batter over apples in the baking pan, making sure they are evenly covered. Step 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool for 20 to 30 minutes. Place a large serving dish over the cake and carefully flip over. Previous Next

< Back Easy Shepherd's Pie Prep Time: 30 Min(s) | 10 Min(s) Prep | 20 Min(s) Cook Cook Time: 20 Min(s) Serves: Level: Beginner About the Recipe Ingredients 1 pound ground beef 1 can tomato soup 1 can green beans 1/2 teaspoon fresh or garlic powder (to taste) 1/2 teaspoon rubbed sage (to taste) Salt and pepper to taste Mashed Potatoes Topper 5 medium sized russet potatoes , or 6 large red potatoes 1/2 cup milk 4 tablespoons melted butter Salt and pepper to taste 1+ cup shredded cheese Preparation Heat oven to 375ºF. Brown meat in a large skillet; strain, then rinse with hot water. Return meat to the skillet. Add spices, green beans and tomato soup; mix well. Spoon into a 9x13 casserole dish. Boil potatoes in salted water until they are fork tender. Once cooked, strain potatoes, put into a bowl and mash. Mix in butter, milk, and salt and pepper until blended. Spoon over the meat mixture. Cover potato topping with cheddar cheese Bake for 20 minutes, or until heated through and the cheese is melted. .

< Back Spicy Salt Substitute Prep Time: 5 minutes Cook Time: Serves: Multipe Level: Beginner About the Recipe Ingredients 1 ½ tablespoons savory, crumbled 1 tablespoon dry mustard 2 ½ teaspoon onion powder 1 ½ teaspoon curry powder 1 ¼ teaspoon cumin ½ teaspoon garlic powder Preparation Combine all ingredients and seal in an airtight container. Previous Next

< Back Homemade Chicken Nuggets (dinosaur Shapes) Prep Time: 45 Minutes Cook Time: 35 Minutes Serves: 10 (depending on shape/thickness) Level: Beginner About the Recipe I hope you and your little ones enjoy this homemade chicken nugget recipe!. Ingredients 1/2 pound ground chicken 1 cup Italian breadcrumbs 2 tablespoons grated parmesan cheese 2 tablespoons butter (melted) 1 egg salt, pepper, garlic powder, onion powder (season to taste) Preparation In a large mixing bowl, combine ground chicken, egg, parmesan cheese, seasonings, and 1/2 cup of Italian breadcrumbs. In a separate bowl, mix remaining breadcrumbs with melted butter, coating breadcrumbs evenly with butter. Line a baking sheet with parchment paper. Take small portions of ground chicken mixture and flatten to approximately 1/4-inch thickness (if using cookie cutters for shapes). Place flattened ground chicken on a parchment-lined baking sheet. Use a cookie cutter on the mixture but do not remove it. Repeat steps 4-6 until all mixture/cookie cutters have been used. Place a baking sheet lined with nuggets and cookie cutters in the freezer for 30 minutes or until slightly firm. Preheat the oven to 400°F. Remove excess mixture from around cookie cutters. Save for later or discard. Remove cookie cutters from nuggets. They should now be firm enough to handle and hold shape. Coat each nugget in buttered breadcrumbs and place on a nonstick, oven-safe wire rack and rimmed baking sheet. Bake nuggets for 30-35 minutes or—depending on thickness—until chicken is thoroughly cooked. Let cool and serve with dipping sauce. Previous Next

< Back Sweet Shredded Mexican Pork (Café Rio inspired) Prep Time: 5 minutes Cook Time: Crockpot 5-7 hours Serves: 20 Level: Beginner About the Recipe Ingredients Pork roast, 4-5 lbs. 1 bottle of honey barbeque sauce 1 tablespoon honey 1 liter of Coke Preparation 1. Mix all ingredients together in a large crock pot. 2. Cook on high for 5-7 hours. 3. Remove pork and shred with fork. 4. Reserve a small amount of juice and pour over shredded pork to keep moist. 5. Keep warm to serve. This is best served on a tortilla or in a bowl with shredded cheddar cheese, black or pinto beans, lime rice, cut up red and green leaf lettuce, pico de gallo, guacamole, fresh cilantro, parmesan cheese, fresh lime slice, and tomatillo dressing. Previous Next

< Back Million Dollar Fudge Prep Time: 15 Minutes Cook Time: 6 minutes Serves: 10 Level: Beginner Ingredients Have ready an a bowl: 1-12-oz. package chocolate chips 2- 7 oz. Hershey bars (plus 2 more oz. from smaller bars) broken up 2-cups chopped nuts 1-7 oz. bottle marshmallow crème Put in a heavy pan: 4½ cups white sugar 1 large can canned milk (evaporated) ½ lb. butter Preparation Cook pan mixture to rolling boil—stirring constantly. Turn heat down to medium & boil for 6 Add to ingredients in bowl and stir, stir, stir. Pour in buttered pan. This The 2 hours to cool How to store fudge: Keep the fudge in an air tight sealed container. Keep at room temperature after the fudge has set, but can also be kept in the fridge if desired. Will keep well for up to a week. Previous Next

< Back Buckwheat Bread Prep Time: 30 minutes Cook Time: 90 minutes Serves: 15 Level: Beginner About the Recipe Ingredients 500 g hulled buckwheat kernels (It is important to use HULLED NON ROASTED BUCKWHEAT. You will not get the same results with flour, unhulled, or roasted buckwheat.) 200 ml water ¼ tsp salt 2 tsp poppy and sesame seeds (optional) Preparation This 1-Ingredient Gluten-Free Buckwheat Bread recipe is an absolute game-changer! It’s incredibly delicious, and the taste of fermentation is distinct and delightful. This dense, gluten-free bread is not just tasty but also super nourishing. I highly recommend throwing a couple of slices in the toaster/oven to create the ultimate avocado toast or as a side dish for dipping into soup! Why You’ll Love This 1-Ingredient Buckwheat Bread Recipe Delicious and Dense: It’s absolutely delicious, with a dense, satisfying texture, and gets even better when toasted! Fermentation not only enhances the flavor but also increases its nutritional value, making it a dream come true for health-conscious bakers. Fermentation can improve the bioavailability of nutrients in foods. Specifically, the fermentation process can reduce levels of phytic acid, which is known to bind minerals and reduce their absorption. By breaking down phytic acid, fermentation can make minerals like iron, zinc, and magnesium more available for absorption by the body. So Easy: Although the fermentation process takes a bit of time, this recipe is very hands-off and only requires about 10 minutes of actual work. If you use the right kind of buckwheat , a high-speed blender , and follow the instructions, this simple, yeast-free bread recipe is practically foolproof. Simple Ingredients: Requires just one primary ingredient (hulled raw buckwheat kernels/groats), with some salt, water, and whatever nuts or seeds you’d like to top yours with. I love using sesame and poppy seeds for some crunch and visual appeal. Cost-effective: Good quality, nourishing, gluten-free bread can be quite expensive where we live, often costing around $15, whereas this Gluten-Free Buckwheat Bread comes in at under $3.50, even when using organic hulled buckwheat. Nutrient-rich: Buckwheat is known to be nutrient-rich, containing protein, fiber, and various vitamins and minerals. It’s a good choice for a nutritious bread ingredient and a perfect bread substitute for those on a gluten-free diet. Gluten-Free: Despite its name, buckwheat is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease. Meal-Prep: Easy to prep in advance. I usually keep half fresh, wrapped in a clean kitchen cloth, to consume in the next couple of days and slice and freeze the rest. Toast when ready to eat, and it’s as good as fresh! This way, you can toast a slice whenever you crave some delicious bread. What Are Buckwheat Groats? Buckwheat groats are the hulled seeds of the buckwheat plant. Despite their name containing the word “wheat,” buckwheat is actually gluten-free and makes for a fantastic bread ingredient. These groats are a staple in many Eastern European and Asian cuisines, known for their nutty flavor and versatile use. This Healthy Buckwheat Bread Recipe is a testament to that. Buckwheat groats are highly nutritious, offering a rich source of protein, fiber, and essential minerals like magnesium, zinc, and iron. They’re also packed with antioxidants, particularly rutin, which supports blood vessel health.Their low glycemic index makes them a great choice for those managing blood sugar levels. Plus, their high fiber content aids in digestion. Like amaranth or quinoa, these whole grain groats can be cooked like rice or oats, making them a fantastic ingredient for a variety of dishes. From traditional porridge and pilafs to modern salads and even as a rice substitute, buckwheat groats are incredibly adaptable. They’re also used in making buckwheat flour, a popular alternative for gluten-free baking. Buckwheat is found in many forms and goes by different names across the world, from hulled, unhulled, roasted, green, brown, kasha, flour… Please note that for this recipe, only hulled, non-roasted buckwheat will work. Roasted or unhulled buckwheat will NOT work, and result in a mushy texture that you won’t be able to cook. FAQ: Is this recipe gluten-free? Yes, completely gluten-free. Can I use a substitute for buckwheat? This recipe only works with HULLED NON-ROASTED buckwheat groats. Can I use buckwheat flour? Unfortunately, it won’t work. How long does this bread last? Stays fresh for up to 3 days in a sealed container, or wrapped in a kitchen cloth. Can I freeze this bread? Yes, slice and freeze for up to a month. Is this bread vegan? Yes, it’s 100% plant-based and dairy-free. Can I use other ingredients in this bread? While the base recipe only requires one ingredient and cannot be swapped, you can certainly add other ingredients to customize the bread to your liking. Consider adding seeds, nuts, dried fruits such as dates, or spices for additional flavor and texture. I love a mix of black olives (pitted!), rosemary, and walnuts! Just remember to add these extras after the fermentation process and before baking. Feel free to experiment with these additional ingredients to achieve your desired balance of flavor and texture. Can I skip the salt? You can, it will still work, but I find it provides a much-needed touch. Does the dough rise after fermentation? Barely – it’s quite different from yeast fermentation. Don’t worry if it looks like your dough hasn’t risen much – it will still work. How long should I ferment the bread? This depends on your location and current temperature. For colder climates, ferment for up to 24 hours. For warm/summer climates, I’d recommend starting with 12 hours. We have tested this recipe in both summer and winter in Sydney Australia, which remains a pretty temperate climate. Depending on where you are in the world there might be a little bit of experimenting to figure out the perfect timing, but I promise it’s well worth it! Some people from our IG community in more exotic locations with hotter and more humid climates have reported good results with as little as 6 hours of fermentation. If it’s very hot, you might want to soak the buckwheat in the fridge for 6 hours only. I’ve left my buckwheat to soak for more than 7 hours. What should I do? If that’s the case, I would recommend rinsing the buckwheat as it might develop a bit of a smell otherwise. It’s still fine to consume. We recommend not to rinse in our recipe, as when we tested it, we got a slightly nicer texture once baked, but it still worked when rinsed. Should I soak the buckwheat in the fridge or on the counter? They are fine to leave on the counter. However, if it’s too hot or humid where you are, you can place them in the fridge. Leave out of the fridge for the fermentation part. I want to slice my bread straight away from the oven! Do I have to let it cool down? I don’t blame you; I’ve done it a few times! If you slice it before it cools down it will just have a more mushy texture, but still taste delicious. There is a smell to my bread. Is that normal? Yes, fermentation does have a specific smell, which will be reduced when baking. Alternatively, the buckwheat might have been soaked too long. Instructions: Rinse the 500 g of hulled buckwheat kernels under cold water until the water runs clear. This ensures that any dust or impurities are removed. Transfer the rinsed buckwheat to a large bowl. Cover the kernels with cold water, ensuring they are fully submerged. Cover the bowl with a clean cloth and let it sit for 6 to 7 hours. Once soaked, drain (do not rinse) and transfer to a blender with 200ml water and salt. Blend, starting at low speed and slowly increasing, until you get a very smooth texture, without any pieces left. Pour the blended buckwheat mixture back into the bowl. Cover it again and let it sit at room temperature for 12 to 24 hours (please see notes to determine how long you should ferment it). When you're ready to bake, preheat your oven to 350 °F. While the oven is heating, prepare a loaf pan by lining it with baking paper. Pour the fermented buckwheat dough into the prepared loaf pan. If you'd like, sprinkle the top with 2 tsp of poppy and sesame seeds. Bake the bread in the preheated oven for 90 minutes. The bread should be golden brown and firm to the touch. Allow the bread to cool down before slicing. This makes it easier to cut and improves the texture. Now, enjoy your homemade, healthy buckwheat bread! Previous Next

< Back Cream Cheese Icing Prep Time: 10 Minutes Cook Time: -0- Serves: -0- Level: Beginner Ingredients ¼ cup butter or margarine 3 oz. package of cream cheese A pinch of salt 2 ½ cups powdered sugar Preparation Place all ingredients in a bowl Beat together until light and fluffy Adding a few drops Spread over Desserts made with cream cheese frosting do require refrigeration. If the frosting is already used on a cupcake or layer-cake, make sure to store them in an airtight container in the refrigerator. If you simply want to refrigerate the unused frosting, simply store in an airtight container in the fridge for up to four days. Before using it, remove from the refrigerator and let it sit at room temperature for 20-30 minutes before use. This way, it will soften up a bit. Another trick you could use is to add one tablespoon of heavy cream to the frosting and mix on low for about 1 minute with an electric mixer. This will ensure a fluffy and spreadable consistency. Previous Next