This festive green Grinch punch is a wonderful, awful idea for a holiday party! It's so easy to make and your guests will enjoy it so much that your heart might just grow three sizes that day. < Back Grinch Punch Prep Time: 15 Minutes Cook Time: N/A Serves: 12 Level: Beginner About the Recipe This festive green Grinch punch is a wonderful, awful idea for a holiday party! It's so easy to make and your guests will enjoy it so much that your heart might just grow three sizes that day. Ingredients 2 quarts lime sherbet, sitting at room temperature for a few minutes to soften 1 (1 liter) bottle chilled lemon-lime soda (such as Sprite®) 8 cups (1/2 gallon) chilled Hawaiian Punch® Green Berry Rush® juice drink 2 cups chilled pineapple juice, plus more for coating glass rims 1 glass red sanding sugar, for coating glass rims Preparation Step 1 Scoop softened lime sherbet into the bottom of a large punch bowl. Step 2 Pour the lemon-lime soda, Hawaiian Punch, and 2 cups pineapple juice over the sherbet and stir. Step 3 Place red sanding sugar in a shallow dish, and some additional pineapple juice in a separate shallow dish. Dip the rims of your serving glasses in the pineapple juice, then in the sanding sugar to coat the rims generously. Step 4 Ladle the punch into the prepared glasses. Previous Next

What is a summer picnic without a plate of baked beans? Baked beans are good, but they are even better with lots of bacon! < Back Baked Beans Prep Time: 10 minutes Cook Time: 1 1/2 hours Serves: 20 Level: Beginner About the Recipe Ingredients 3 - 2 ½ lbs. cans of Great Northern Beans (or 9 – 15.8 oz. regular size cans), drained 1 ¼ cup brown sugar 1 cup white sugar 1 teaspoon onion powder OR 1 small onion, diced 1 ½ teaspoon dry mustard ¼ teaspoon salt 1/8 (pinch) black pepper 2 tablespoons softened butter 1 small green pepper, diced (optional) 6+ bacon strips Preparation After the beans are drained, add all the above ingredients, except bacon, and mix together. Pour into a small roasting pan and place bacon strips on top of mixture. Bake uncovered at 350 for about 1-1 ½ hours. Check periodically and if the beans start to look a little dry on top, stir them up and continue baking. All of the ingredients above can be adjusted to personal taste. Also, if you don’t have dry mustard, don’t fret, just use the prepared mustard to taste. Happy picnicking! Previous Next

The age-old technique of reviving stale bread slices by dipping them into a milk-egg mixture and frying to a crisp golden brown is known in France as pain perdu (lost bread). The basic recipe has remained relatively unchanged since the ancient Romans served it as a dessert called aliter dulcia (another sweet dish). We know it simply as French toast, a name that the Oxford English Dictionary cites in usage as early as 1660. < Back Pain Perdu Prep Time: 5 Minutes Cook Time: 5 Minutes Serves: 4 Level: Beginner About the Recipe Ingredients Melted butter for brushing 4 eggs, lightly beaten 1/2 cup heavy cream 1 1/4 cups milk 1 Tbs. Grand Marnier (optional) Pinch of salt Zest of 1 orange 5 Tbs. sugar 1 tsp. vanilla extract 8 slices brioche or other egg bread, each 1 inch thick 1/2 cup caramel sauce, warmed 6 Tbs. crème fraîche Preparation Preheat a Breville grill by setting the dial halfway between "sandwich" and "sear." Brush the bottom griddle plate with melted butter. In a shallow bowl, whisk together the eggs, cream, milk, Grand Marnier, salt, orange zest, sugar and vanilla. Working in batches, soak the bread in the egg mixture for 30 seconds per side. Place the bread on the griddle plate, close the lid and cook until golden and crispy, about 4 minutes. Transfer to a cutting board and cut each slice in half diagonally. Divide the slices among individual plates. Top each with 2 Tbs. caramel sauce and 1 1/2 Tbs. crème fraîche. Serve immediately. Serves 4. Previous Next

This Strawberry Rhubarb Crisp is naturally gluten-free with dairy-free options as well. It’s also an egg-free dessert that’s easily made vegan for an overall winner. You can’t go wrong with the dynamite combo of strawberry and rhubarb. Then add a crisp topping plus some ice cream, and you have a dessert everyone loves. It’s simple to make and you can even prep the crisp topping ahead to have in the fridge or freezer too. < Back Strawberry Rhubarb Crisp (Gluten Free) Prep Time: 5 Minutes Cook Time: Serves: Level: Ingredients Strawberry Rhubarb Filling: 1 pound rhubarb 8 ounces frozen strawberries - thawed and the juices saved 1/4 cup maple syrup - or honey (more to taste if your berries aren’t sweet) 1 tsp orange or lemon zest 1 tsp cinnamon 2 tbsp tapioca starch Crisp Topping: 3/4 cup rolled oats - or 1/2 cup oat flour 1/4 cup butter - avocado oil, vegan butter, or coconut oil 1/4 cup coconut sugar 1 tsp cinnamon 1/4 tsp sea salt 1/2 cup chopped nuts - pecans, cashews, or walnuts 1/4 cup rolled oats Paleo Crisp Topping: 1 cup almond flour, 1 cup chopped walnuts, 1 teaspoon orange zest, 1/4 cup maple syrup, 1/4 cup coconut oil or ghee, (melted), 1 teaspoon cinnamon. Preparation Strawberry Rhubarb Crisp is one of the first things I make every year with produce from our garden. Rhubarb is hardy enough to make an early appearance before almost anything else around here. And since our local strawberries come in later around the end of June, I like to use frozen strawberries to make this recipe even easier. If you have a rhubarb plant at your house, you’ll know that it’s kinda like zucchini. Once it gets going, there’s so much of it that it’s a total overload! I just learned that you can freeze it, so that’s going to be my main strategy in keeping up with the supply. You can also find rhubarb at your local grocery stores when it’s in season. And you’ll definitely see it at most farmer’s markets. If you find you just love its unique tangy flavor, try looking for a plant to buy. It can be planted right into your landscape/flower beds, and it pretty much takes care of itself. That way you’ll be loaded up with rhubarb for months every spring into early summer! Rhubarb – is from the Buckwheat family and is a tangy/string stalk sort of like celery. The leaves aren’t edible, so be sure to trim them off first. It’s hard to describe rhubarb if you haven’t had it, but definitely pick some up and try it out in a dessert. Its tangy nature is so perfect with berries, and you might find yourself addicted to its unique tanginess. Strawberries – I use thawed frozen strawberries in this recipe because strawberries aren’t in season here when rhubarb is in the early months. If you have fresh strawberries, the fresher the better. Store-bought strawberries have way less juice than frozen, so that could make your crisp slightly thicker. Maple syrup – or honey both work in this recipe and both have unique flavor profiles that are very tasty. I tend to use whatever I have, but honey is really nice with the rhubarb-strawberry combo. Orange zest – or lemon juice adds the perfect bright note to this recipe that makes it stand out in combination with the cinnamon. Cinnamon – in both the filling and the topping makes this crisp perfectly flavorful and works together with the orange zest for a great combo. Tapioca starch – thickens up the filling, but you can use cornstarch or arrowroot too. Oats – are used to make homemade oat flour and are stirred in at the end as well for the classic crisp topping. Use certified gluten-free oats if you have allergies. I like homemade oat flour better than gluten-free flour, but that will work as well. Butter – or coconut oil, avocado oil , or vegan butter all work as dairy-free options as well. Coconut Sugar – makes an extra crispy topping. I have used maple syrup or honey, but the crisp topping comes out much softer so I don’t recommend it. You can also use cane sugar or brown sugar instead. Nuts – chopped and added to the crisp topping adds a lot of crunch and flavor. But if you can’t have nuts, just leave them out, or you might even try pumpkin seeds. Make this Strawberry Rhubarb Crisp step by step Step 1: Start by washing and trimming your rhubarb. Then slice the rhubarb into slices 1/4″-1/2″ thick. Use a nice sharp knife to make this easier. Step 2: Next whisk together the maple syrup with the cornstarch or tapioca and cinnamon until no lumps remain. Stir in the lemon zest and set the mixture aside. Step 3: Add 3/4 cup rolled oats to the food processor and process into coarse oat flour. Step 4: Add the butter, coconut sugar, cinnamon, and sea salt to the food processor . Process until the mixture begins to clump. Then add the remaining 1/4 cup rolled oats and chopped nuts. Pulse just to combine. Step 5: Add the rhubarb to an 11″x7″ baking dish along with the strawberries. Pour the maple syrup mixture over the top and mix to combine. Step 6: Sprinkle the crisp topping evenly over the top of the strawberry rhubarb mixture. Bake the crisp until the rhubarb is tender, the crisp topping is browned and the juices are bubbling around the edges, about 40 minutes. Ways to serve this Homemade Maple Ice Cream, The Best Vailla Bean Ice Cream, Homemade Coconut Ice Cream, (dairy free & vegan) Homemade Coconut Whipped Cream, (dairy free & vegan) or The Ultimate Whipped Cream This Strawberry Rhubarb Crisp makes a great dessert of course, but it’s also a fantastic addition to your next brunch! FAQ’s Do I need to refrigerate Strawberry Rhubarb Crisp? The common consensus is YES! definitely refrigerate your strawberry rhubarb crisp once it’s completely cooled to room temperature for 3-4 days. I personally leave mine on the counter overnight, and refrigerate the next morning after eating some for breakfast, but it never hurts to be safe than sorry! How do I reheat Strawberry Rhubarb Crisp? The best way to reheat and crunchy up your crisp is to heat it in the oven at 300ºF until warm and the topping has become crisp again 10-15 minutes. Do I peel rhubarb before cooking? You don’t need to peel rhubarb before cooking. If you are lucky enough to have beautiful red/pink rhubarb the skin will add a lot of color to your crisp. Also, the skin on rhubarb isn’t tough at all once your crisp is baked. Storing leftovers To store – place any leftovers into an airtight container and store them in the refrigerator for 3-4 days. Reheating – place the crisp into the oven at 300ºF just until it warms up again. To freeze – this crisp freezes ok with the rhubarb a bit softer after you defrost it. Place any leftovers into an airtight container and store them in the freezer for up to 1 month. Defrost overnight in the fridge and crisp it up again if desired by following the reheating instructions Tips & Tricks Make the crisp topping ahead of time and store it in the fridge for 1-2 days, or in the freezer for up to 1 month. This is one of my favorite shortcuts so I can make a homemade crisp so much faster. How to make Strawberry Rhubarb Crisp ahead of time? This crisp is best eaten the same day it’s made, but my best make-ahead tip is listed above to make the crisp topping ahead. You can also prep the strawberry rhubarb mixture and refrigerate the baking dish. Then take the dish out to warm up to room temperature before adding the crisp topping and baking. The 3rd best option would be to bake it 1-2 days in advance, cover and refrigerate. Then warm up the crisp in a 300ºF oven until the crisp topping is crispy again. A sharp knife makes all the difference with rhubarb. It can be fibrous when raw and a sharp knife will make quick work of it, while a dull knife will make you wonder why you bothered with rhubarb! Dietary Options & Substitutions Dairy-free, Vegan, or Vegetarian – use dairy-free or vegan butter. I’ve used coconut oi l and avocado oil which both work well too. I really hope you enjoy this Strawberry Rhubarb Crisp! And if you do get a chance to make it, I hope you enjoy it as much as my family and I! INSTRUCTIONS Preheat the oven to 350ºF. Wash and trim the rhubarb, then slice it into 1/4-1/2 inch pieces. Add the rhubarb and strawberries to a 11″x7″ baking dish. Mix together, then spread out evenly. Combine the tapioca starch with the maple syrup until completely combined and no lumps remain. Then mix in the orange/lemon zest and cinnamon, then pour the mixture over the sliced rhubarb and strawberries. For the crisp topping, place the 3/4 cup oats into a food processor and process for 2-3 minutes or until you have a coarse flour. Add the butter in small pieces, coconut sugar, cinnamon, and sea salt. Pulse until the mixture begins to clump. Add the chopped nuts and additional 1/4 cup rolled oats and mix the crisp topping together by hand. Using your hands to break apart the topping, crumble it evenly over the top of the strawberry rhubarb mixture. Bake it in the oven for 35-45 minutes or until the topping is golden brown and the filling is bubbling. Serve hot, warm, or at room temperature with your favorite vanilla ice cream. NOTES This rhubarb crisp is on the tangy side so that it pairs well with ice cream and isn’t overly sweet! Paleo Crisp Topping: 1 cup almond flour, 1 cup chopped walnuts, 1 teaspoon orange zest, 1/4 cup maple syrup, 1/4 cup coconut oil or ghee, (melted), 1 teaspoon cinnamon Previous Next

Watermelons are sometimes called ‘summer’s blessing’ by some folks. Not only do they have a high water content, but they also boast a wealth of nutrients – vitamin A, vitamin B6, vitamin C, calcium, magnesium, and potassium! Surprisingly, it has about 40% more lycopene (the cancer-fighting antioxidant) than tomatoes. This Candied Watermelon Rind is an easy sweet snack—perfect for summer. < Back Candied Watermelon Rind Prep Time: 15 Minutes Cook Time: 2 Hours 40 Minutes Serves: 6 Level: Beginner About the Recipe Watermelons are sometimes called ‘summer’s blessing’ by some folks. Not only do they have a high water content, but they also boast a wealth of nutrients – vitamin A, vitamin B6, vitamin C, calcium, magnesium, and potassium! Surprisingly, it has about 40% more lycopene (the cancer-fighting antioxidant) than tomatoes. This Candied Watermelon Rind is an easy sweet snack—perfect for summer. Ingredients Watermelon (350g) Sugar (250g - 1 cup) Water (500 ml - 2 cups) Preparation Best of all, you only need three ingredients: watermelon rinds, water, and sugar. It’s not only great to enjoy them as snacks but also makes a nice gift to give to friends or family. Tips Feel free to play around with other flavors you like. Add ingredients like lemon or lime zest, vanilla peel, cinnamon sticks, or fresh ginger to the syrup (ginger goes particularly well with watermelon!). For a more spicy variation, add green cardamom pods, cloves, star anise, or nutmeg. If you want your candy to be brighter in color, feel free to add a few drops of food coloring to the syrup when you boil it. Don’t have time to make the candy right now, but don’t want the rinds to go to waste? Place them in an airtight container (or resealable plastic bag) and freeze them until you’re ready to use them! How To Store Candied Watermelon Rind Store in an airtight container, in a cool and dry place. Don’t store it in the fridge as the rinds might become sticky. How To Make Candied Watermelon Rind Cut the thin green skin off the watermelon (keep the light green parts). Cut the watermelon into thinner slices. In a pan add the water and sugar and mix well. Add the chopped watermelon pieces and stir. Cook on low heat for 40 minutes. Transfer watermelon to the oven rack and bake at 50°C (120°F ) for 2 hours. Dip into the sugar. Serve and enjoy! Previous Next

This recipe is a detailed roadmap to making bakery-quality light, flaky croissants in your own kitchen. With a pastry as technical as croissants, some aspects of the process — gauging the butter temperature, learning how much pressure to apply to the dough while rolling — become easier with experience. If you stick to this script, buttery homemade croissants are squarely within your reach. < Back Homemade Croissants Prep Time: 45 Minutes Cook Time: 45 Minutes Serves: 8 Level: Beginner About the Recipe Ingredients FOR THE DÉTREMPE (DOUGH) 4⅔cups/605 grams all-purpose or bread flour, plus more for dusting ⅓cup/66 grams granulated sugar 1 tablespoon plus ½ teaspoon/12 grams kosher salt 2¼teaspoons/7 grams active dry yeast ¾cup plus 2 tablespoons/214 grams water, at room temperature ½cup/120 grams whole milk, at room temperature ¼cup/57 grams unsalted butter, cut into ½-inch pieces, chilled FOR THE BUTTER BLOCK AND ASSEMBLY 1½cups/340 grams unsalted European or European-style butter (3 sticks), chilled All-purpose flour, for rolling 1 large egg yolk 1 tablespoon heavy cream Preparation Step 1 Twenty-four hours before serving, start the détrempe: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt and yeast, and stir to combine. Create a well in the center, and pour in the water and milk. Mix on low speed until a tight, smooth dough comes together around the hook, about 5 minutes. Remove the hook and cover the bowl with a damp towel. Set aside for 10 minutes. Step 2 Reattach the dough hook and turn the mixer on medium-low speed. Add the butter pieces all at once and continue to mix, scraping down the bowl and hook once or twice, until the dough has formed a very smooth, stretchy ball that is not the least bit sticky, 8 to 10 minutes. Step 3 Form the dough into a ball and place seam-side down on a lightly floured work surface. Using a sharp knife, cut two deep perpendicular slashes in the dough, forming a “+.” (This will help the dough expand into a square shape as it rises, making it easier to roll out later.) Place the dough slashed-side up inside the same mixing bowl, cover with plastic wrap and let rise at room temperature until about 1½ times its original size, 45 minutes to 1 hour. Transfer the bowl to the refrigerator and chill for at least 4 hours and up to 12. Step 4 As the dough chills, make the butter block: Place the sticks of butter side-by-side in the center of a large sheet of parchment paper, then loosely fold all four sides of the parchment over the butter to form a packet. Turn the packet over and use a rolling pin to lightly beat the cold butter into a flat scant ½-inch-thick layer, fusing the sticks and making it pliable. (Don’t worry about the shape at this point.) The parchment may tear. Turn over the packet and unwrap, replacing the parchment with a new sheet if needed. Fold the parchment paper over the butter again, this time making neat, clean folds at right angles (like you’re wrapping a present), forming an 8-inch square. Turn the packet over again and roll the pin across the packet, further flattening the butter into a thin layer that fills the entire packet while forcing out any air pockets. The goal is a level and straight-edged square of butter. Transfer the butter block to the refrigerator. Step 5 Eighteen hours before serving, remove the dough from the refrigerator, uncover and transfer to a clean work surface. (It will have doubled in size.) Deflate the dough with the heel of your hand. Using the four points that formed where you slashed the dough, stretch the dough outward and flatten into a rough square measuring no more than 8 inches on one side. Step 6 Place 2 pieces of plastic wrap on the work surface perpendicular to each other, and place the dough on top. Wrap the dough rectangle, maintaining the squared-off edges, then roll your pin over top as you did for the butter, forcing the dough to fill in the plastic and form an 8-inch square with straight sides and right angles. Freeze for 20 minutes. Step 7 Remove the butter from the refrigerator and the dough from the freezer. Set aside the butter. Unwrap the dough (save the plastic, as you’ll use it again) and place on a lightly floured surface. Roll the dough, dusting with flour if necessary, until 16 inches long, maintaining a width of 8 inches (barely wider than the butter block). With a pastry brush, brush off any flour from the surface of the dough and make sure none sticks to the surface. Step 8 You’re going to enclose the butter block in the dough and roll them out together. To ensure they do so evenly, they should have the same firmness, with the dough being slightly colder than the butter. The butter should be chilled but able to bend without breaking. If it feels stiff or brittle, let sit at room temperature for a few minutes. Unwrap the butter just so the top is exposed, then use the parchment paper to carefully invert the block in the center of the dough rectangle, ensuring all sides are parallel. Press the butter gently into the dough and peel off the parchment paper. You should have a block of butter with overhanging dough on two opposite sides and a thin border of dough along the other two. Step 9 Grasp the overhanging dough on one side and bring it over the butter toward the center, then repeat with the other side of the dough, enclosing the butter. You don’t need the dough to overlap, but you want the two sides to meet, so stretch it if necessary, and pinch the dough together along all seams so no butter peeks out anywhere. Lift the whole block and dust a bit of flour underneath, then rotate the dough 90 degrees, so the center seam is oriented vertically. Step 10 Orient the rolling pin perpendicular to the seam and lightly beat the dough all along the surface to lengthen and flatten. Roll out the dough lengthwise along the seam into a 24-inch-long, ¼-inch-thick narrow slab, lightly dusting underneath and over top with more flour as needed to prevent sticking. Rather than applying pressure downward, try to push the dough toward and away from you with the pin, which will help maintain even layers of dough and butter. Remember to periodically lift the dough and make sure it’s not sticking to the surface, and try your best to maintain straight, parallel sides. (It’s OK if the shorter sides round a bit — you’re going to trim them.) Step 11 Use a wheel cutter or long, sharp knife to trim the shorter ends, removing excess dough where the butter doesn’t fully extend and squaring off the corners for a very straight-edged, even rectangle of dough. Maintaining the rectangular shape, especially at this stage, will lead to the most consistent and even lamination. If at any point in the process you see air bubbles in the dough while rolling, pierce them with a cake tester or the tip of a paring knife to deflate and proceed. Step 12 Dust any flour off the dough’s surface. Grasp the short side of the rectangle farther from you and fold it toward the midline of the dough slab, aligning the sides. Press gently so the dough adheres to itself. Repeat with the other side of the dough, leaving an ⅛-inch gap where the ends meet in the middle. Now, fold the entire slab in half crosswise along the gap in the center. You should now have a rectangular packet of dough, called a “book,” that’s four layers thick. This is a “double turn,” and it has now quadrupled the number of layers of butter inside the dough. Step 13 Wrap the book tightly in the reserved plastic. If it is thicker than about 1½ inches, or if it’s lost some of its rectangularity, roll over the plastic-wrapped dough to flatten it and reshape it. Freeze the book for 15 minutes, then refrigerate for 1 hour. Step 14 Let the dough sit at room temperature for about 5 minutes. Unwrap and place on a lightly floured surface. Beat the dough and roll out as before (Step 10) into another long, narrow ⅜-inch-thick slab. It should be nice and relaxed, and extend easily. Dust off any excess flour. Step 15 Fold the dough in thirds like a letter, bringing the top third of the slab down and over the center third, then the bottom third up and over. This is a “simple turn,” tripling the layers. Press gently so the layers adhere. Wrap tightly in plastic again and freeze for 15 minutes, then refrigerate for 1 hour. Step 16 Let the dough sit at room temperature for about 5 minutes, then unwrap and place on a lightly floured surface. Beat the dough and roll out as before, but into a 14-by-17-inch slab (15-by-16-inch for pain au chocolat or ham and cheese croissants). The dough will start to spring back, but try to get it as close to those dimensions as possible. Brush off any excess flour, wrap tightly in plastic, and slide onto a baking sheet or cutting board. Freeze for 20 minutes, then chill overnight (8 to 12 hours). If making pain au chocolat or ham and cheese croissants , see recipes. Step 17 Four and a half hours before serving, arrange racks in the upper and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment.) Step 18 As the steam releases in the oven, line two rimmed baking sheets with parchment paper and set aside. Let the dough sit at room temperature for about 5 minutes. Unwrap (save the plastic for proofing), place on a very lightly floured surface, and, if necessary, roll out to 17-by-14 inches. Very thoroughly dust off any excess flour with a pastry brush. Use a wheel cutter or long knife and ruler to cut the shorter sides, trimming any irregular edges where not all the layers of dough fully extend and creating a rectangle that’s exactly 16 inches long, then cut into four 4-by-14-inch rectangles. Step 19 Separate the rectangles, then use the ruler and wheel cutter to slice a straight line from opposite corners of one rectangle to form two long, equal triangles. Repeat with the remaining rectangles to make 8 triangles. Trim the short side of each triangle at a slight angle, making them into triangles with longer sides of equal length. Step 20 Working one triangle at a time, grasp the two corners of the shorter end, the base of the crescent, and tug gently outward to extend the points and widen the base to about 3 inches. Then, gently tug outward from about halfway down the triangle all the way to the point, to both lengthen the triangle and thin the dough as it narrows. Starting at the base (the short end), snugly roll up the dough, keeping the point centered and applying light pressure. Try not to roll tightly or stretch the dough around itself. Place the crescent on one of the parchment-lined baking sheets, resting it on the point of the triangle. If the dough gets too soft while you’re working, cover the triangles and freeze for a few minutes before resuming rolling. Space them evenly on the baking sheets, four per sheet. Very loosely cover the baking sheets with plastic wrap, so the croissants have some room to expand. Step 21 Three and a half hours before serving, open the oven and stick your hand inside: It should be humid but not hot, as the water in the skillet will have cooled. You want the croissants to proof at 70 to 75 degrees. (Any hotter and the butter will start to melt, leading to a denser croissant.) Place the baking sheets inside the oven and let the croissants proof until they’re about doubled in size, extremely puffy, and jiggle delicately when the baking sheet is gently shaken, 2 to 2½ hours. Resist the urge to touch or poke the croissants as they proof: They’re very delicate. Try not to rush this process, either, as an underproofed croissant will not be as light and ethereal. Step 22 Remove the baking sheets from the oven and carefully uncover them, then transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees. Step 23 In a small bowl, stir the yolk and heavy cream until streak-free. Using a pastry brush, gently brush the smooth surfaces of each crescent with the yolk and cream mixture, doing your best to avoid the cut sides with exposed layers of dough. Step 24 Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the croissants are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets. TIP Croissants are best within an hour or two of baking. After that, revive the croissants by warming in a 350-degree oven for 5 to 8 minutes. Keep wrapped airtight at room temperature. Previous Next

Classic overnight french toast meets baked apple pie and soft, crumbly oatmeal cookie. These are the flavors of this caramel apple crisp overnight french toast bake. < Back Caramel Apple Crisp Overnight French Toast Prep Time: 20 Minutes Cook Time: 30 Minutes Serves: 6 Level: Beginner About the Recipe Ingredients For the French Toast 2 cups whole milk 6 eggs ½ cup brown sugar 1½ tsp cinnamon 2 tsp vanilla extract ¼ tsp salt 1 tbsp unsalted butter, to butter the casserole dish 1 medium brioche loaf, cut into slices For the Apples 3 small, green apples, peeled, cored, and sliced 1 lemon, juiced ½ tsp vanilla extract For the Streusel Topping 1½ cups old fashioned oats ¾ cup brown sugar ½ tsp ground cinnamon ½ tsp salt 4 tbsp unsalted butter For the Caramel Sauce ⅔ cup granulated sugar 3 tbsp unsalted butter ⅓ cup whipping cream Preparation The Night Before In a medium bowl, whisk together milk, eggs, sugar, cinnamon, vanilla, and salt. Set aside. Lightly butter the sides and bottom of a 9 x 13 casserole dish. Arrange bread slices into the dish, slightly overlapping one another. Pour the egg mixture evenly over the arranged slices of bread. Cover with plastic wrap and place into the refrigerator overnight. Day Of Baking Remove the casserole dish from the refrigerator about 1 hour prior to baking. Combine sliced apples, lemon juice, and vanilla extract in a large bowl. Toss to coat. Spread evenly over bread slices. Combine oats, brown sugar, cinnamon, and salt in another bowl. Cut in the butter and mix until the butter is well incorporated with the oats. Sprinkle the oat mixture over the apples. Preheat the oven to 350 degrees F. Place into the oven and bake for 30 minutes, until the top is golden brown. While french toast is baking, make the caramel sauce. Heat granulated sugar in a small saucepan over medium heat, stirring constantly. Sugar will start to break down and turn into an amber color. Watch carefully so it does not burn. Add butter and quickly whisk until melted. Slowly stir in whipping cream. Continue to stir and let it come to a boil. Remove from heat and set aside. Once it’s finished baking, drizzle with caramel sauce as soon as it comes out of the oven. Serve immediately. Previous Next

This ricotta gnocchi recipe was passed down to me by my great-aunt. It is easy, traditional, and delicious! < Back Ricotta Gnocchi Prep Time: 45 Minutes Cook Time: 15 Minutes Serves: 5 Level: Beginner About the Recipe This ricotta gnocchi recipe was passed down to me by my great-aunt. It is easy, traditional, and delicious! Ingredients Gnocchi: 1 (8 ounce) container ricotta cheese 2 large eggs ½ cup freshly grated Parmesan cheese 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder 1 cup all-purpose flour, or as needed Sauce: 3 tablespoons olive oil 1 tablespoon minced garlic 1 (15.5 ounce) can diced tomatoes 1 dash crushed red pepper flakes (Optional) 6 basil leaves, finely shredded Salt and pepper to taste 8 ounces fresh mozzarella cheese, cut into small chunks Preparation Step 1: Prepare the gnocchi: Stir together ricotta, eggs, Parmesan, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup flour. Add additional flour if needed to form a soft dough. Step 2: Divide dough into 3 or 4 pieces and roll into 1/2-inch thick ropes on a floured surface. Cut each rope into 1-inch pieces and place on a lightly floured baking sheet. Place in the refrigerator until ready to use. Step 3: Make the sauce: Heat olive oil in a saucepan over medium heat. Stir in garlic and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper. Step 4: While the sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain. Step 5: To assemble the dish: Stir cubed mozzarella into the sauce and allow the heat of the sauce to soften but not melt the cheese. Place gnocchi into a serving bowl and spoon sauce overtop. Previous Next

Spice up the dinnertime with this smoky and perfectly juicy tandoori chicken. Marinated in yogurt and cooked in the oven, this recipe comes together in minutes! This Recipe Includes Affiliate Links, Which I Get Commision If You Make A Purchase, At No Extra Cost To You! < Back Tandoori Chicken Prep Time: 5 Minutes Cook Time: 20 Minutes Serves: 8 Level: Beginner About the Recipe Spice up the dinnertime with this smoky and perfectly juicy tandoori chicken. Marinated in yogurt and cooked in the oven, this recipe comes together in minutes! This Recipe Includes Affiliate Links, Which I Get Commision If You Make A Purchase, At No Extra Cost To You! Ingredients 1 piece ginger minced 2 cloves garlic minced 1 teaspoon cumin 1 teaspoon cinnamon 1 teaspoon garam marsala 1 teaspoon ground coriander 1 teaspoon smoked paprika 1 tablespoon olive oil 1 cup plain yogurt 2 lbs chicken quarters Preparation What is tandoori chicken? Tandoori chicken is a dish attributed to Indian cuisine. It features chicken marinated in yogurt and spices. Traditionally, the chicken is then cooked in a tandoor. A tandoor is a clay oven. The heat comes from the bottom of the oven and roasts the chicken. In our version, we oven-bake it and it honestly tastes like something from a restaurant! Why you’ll love this recipe Healthy. Marinated in yogurt and roasted in the oven, tandoori chicken is a healthy way to cook chicken. Juicy and flavorful. Yogurt works well for tenderizing chicken and making it moist and juicy. The warm spices used in the marinade make the chicken super flavorful. Any chicken cut works. You can use any chicken cut for this recipe. Chicken thighs are perfect if you don’t mind fatty chicken. But if you are on a low-fat diet, chicken breasts will work just as well. What I love about this recipe is just how authentic it tastes. Sure, cooking it in a tandoor oven would make things complete but this oven-baked version tastes just as good! Ingredients needed This recipe calls for very simple ingredients and pantry spices. Besides the chicken itself, you’ll likely have everything on hand. Here is what you’ll need: Chicken. I prefer using chicken leg quarters for this recipe as they are fatty and super flavorful. You can also use a mix of chicken legs and drumsticks. Yogurt. Plain Greek yogurt to marinade the chicken and tenderize it. Ginger and garlic. Freshly minced. Fresh ginger and garlic give the chicken Asian notes and add great flavor to it. Use fewer or more garlic cloves depending on your preferences. Spices. The spice blend I prefer using for my tandoori chicken recipe consists of garam masala, cumin, cinnamon, ground coriander, and smoked paprika. While you can customize the spice blend for tandoori chicken, I recommend you never skip the garam masala as it gives the dish an authentic Indian feel. Olive oil. For the marinade. Salt. To taste. How to make tandoori chicken Besides marinating the chicken, this recipe calls for barely any hands-on time. The oven takes care of all the hard work! Ready to bake some chicken? Step 1- Prepare the marinade Add the yogurt to a mixing bowl. Add the spices, freshly minced ginger and garlic, and olive oil. Give the mixture a good mix. Step 2- Marinate the chicken Pat dry the chicken pieces and put them in the marinade. Mix well to get the chicken completely coated. Cover and marinade for up to 24 hours in the fridge. If you are in a hurry, let the chicken sit in the marinade for around 10 minutes. Step 3- Bake the chicken Preheat the oven to 200C/400F degrees. Line the wire racks with tin foil. Remove the chicken cuts from the yogurt mixture and shake off the excess marinade. Place the chicken on the wire rack. Bake for 25 to 30 minutes or until the chicken is nicely charred and cooked through. Allow the chicken to rest for 5 minutes and serve. What does tandoori chicken taste like? Tandoori chicken is juicy thanks to the yogurt marinade and earthy due to the Indian spices, ginger, and garlic. Cooked over high heat, authentic tandoori chicken is also smoky. This is why I like to add smoked paprika to the marinade to make up for the smokiness that the traditional cooking method provides. Tips to make the best recipe Use even-sized chicken pieces to ensure even cooking. For a fun twist on this chicken, shred it with two forks for pulled tandoori chicken. Don’t overcrowd the baking rack so that the chicken pieces brown well on all sides. Have a thermometer at hand. Remove the chicken from the oven as soon as it reads 165F in the thickest part of the chicken. Storage instructions To store: Leftovers can be stored in the refrigerator, covered, for up to five days. To freeze: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to two months. Reheating: Microwave portions of the chicken for 40-50 seconds or reheat in a preheated oven until hot. What to serve with tandoori chicken Jasmine rice Brown rice Naan Coconut rice Curry rice Frequently asked questions Is tandoori chicken healthy? Tandoori chicken is one of the healthiest chicken recipes to make. As the chicken is marinated in yogurt and then baked and not fried, it doesn’t contain a high amount of saturated fats. You can use chicken breasts to make tandoori chicken lower in fat and calories and higher in protein. What is the difference between grilled chicken and tandoori chicken? Tandoori chicken is traditionally made in a tandoor while the grilled chicken is cooked on a grill. You can make grilled chicken on a charcoal, electric, or gas grill. What is healthier tikka or tandoori chicken? Chicken tikka is another popular Indian dish that features yogurt-marinated chicken pieces. The pieces are threaded on skewers and then grilled or roasted. Unlike the tandoori chicken, chicken tikka is always made with boneless chicken. Chicken tikka and tandoori chicken are both healthy. It all depends on the type of chicken cuts used to make them. The healthiest version of both dishes is made with skinless chicken breast. In a mixing bowl, mix together all the ingredients, except for the chicken. Pat dry the chicken then add it to a large mixing bowl. Add in the marinade and mix very well, until all the chicken is completely coated. Either cover and marinate for up to one day, or if you are in a hurry, let it sit for 10 minutes at room temperature. Preheat the oven to 200C/400F. Place tin foil on two wire racks. Remove each piece of chicken from the bowl and shake off the excess marinade. Place them on the wire rack. Bake for 20-25 minutes, or until they begin to char around the edges. Allow the chicken to set for 5 minutes before serving. Notes TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days. TO FREEZE: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to two months. TO REHEAT: Microwave portions of the chicken for 40-50 seconds or reheat in a preheated oven until hot. Previous Next

Easy lunch, dinner or late night snack with no guilt in site! < Back Easy Shrimp Scampi and Asparagus Prep Time: 10 minutes Cook Time: 10 min Serves: 4 Level: Beginner About the Recipe Ingredients Yield:4 servings 3 tablespoons butter 2 tablespoons extra-virgin olive oil 4-6 garlic cloves, minced ¾teaspoon kosher salt, or to taste 1/4teaspoon SlapYaMama Cajun Seasoning or to taste Freshly ground black pepper 1¾pounds large or extra-large shrimp, shelled Handful or 2 of fresh or unthawed Aspargus Cooked pasta or crusty bread Preparation Choose a frozen shrimp with the shell and tail still on, then shell and devein yourself. You can keep the tail or remove it. Shrimp still in the shell have more flavor and are cheaper. To ensure you’re getting the freshest shrimp possible, skip the seafood counter’s ice rink of thawing shrimp (it was originally frozen too, and how long have they been sitting there??) and go for a bag of flash-frozen shrimp so you can thaw yourself by soaking in a bowl of cool water for about 10 minutes. Try to buy a couple extra bags for future easy meals! Choose fresh garlic over the jarred stuff. I prefer to press mine instead of mincing. But use what you have! After garlic is minced put butter and oil in pan on medium low. Once melted, add garlic, cook until fragrant. Add shrimp and cook until pink, add the rest of the seasonings. Pull shrimp out cover with another plate or tin foil and set aside Put in asparagus, toss it around in all that butter seasoned goodness. Add more butter and seasonings if needed. Cover with a lid for about 2 mins Eat alone or serve over pasta or accompanied by crusty bread (or regular bread). Previous Next

I love scallop recipes and this one will quickly become one of your favorites. This is a lovely scallop sauté, very quick and easy to make. A perfect easy dinner recipe for any night of the week. < Back Scallops Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 4 Level: Beginner About the Recipe I love scallop recipes and this one will quickly become one of your favorites. This is a lovely scallop sauté, very quick and easy to make. A perfect easy dinner recipe for any night of the week. Ingredients 1 pound sea scallops, washed and dried thoroughly 1/2 teaspoon salt 1/4 teaspoon paprika 1/8 teaspoon black pepper, freshly ground 1 clove garlic 1 tablespoon fresh parsley, finely chopped 3 tablespoons lemon juice 2 tablespoons butter Preparation Of course scallops are not the most budget friendly dinner entree. You can choose to substitute bay scallops for the sea scallops called for and they will still be delicious. The sea scallops are much more tender though and really the right choice for this recipe. They are a real treat. This is a perfect seafood recipe for entertaining. It is also a great gluten free, low carb and diabetes recipe. It suits a lot of restrictive diets quite well. You can easily multiply the recipe to serve as many people as you need and it cooks up quickly, so no need to be in the kitchen all evening when you have guests. Instructions Heat a large skillet generously coated with cooking spray over medium-high heat. Add the scallops and cook, stirring frequently, for 8 minutes, or until golden brown. Remove to a serving platter and keep warm. In the same skillet, combine the lemon juice, butter, parsley, salt, paprika, pepper, and garlic. Cook, stirring until the butter is melted. Pour over the scallops. Variations: Bay scallops will work if you can’t get sea scallops, but the sea scallops are much better for this recipe. If using sea scallops, you can cut them into thirds or quarters if you prefer. I like the look of the whole scallops on the plate. Previous Next

A super simple way to prepare restaurant-quality artichokes! < Back Easy Baked Artichokes Prep Time: 5 Minutes Cook Time: 1 Hour Serves: 2 Level: Beginner About the Recipe A super simple way to prepare restaurant-quality artichokes! Ingredients 2 large Ocean Mist Farms' artichokes, rinsed and trimmed. 1 whole lemon (cut in half) 4 cloves garlic (slivered) 2 Tbsp. olive oil Sea salt to taste 4 sheets of heavy-duty foil wrap Preparation Preheat the oven to 425°F. Squeeze ½ a lemon on the top of each trimmed artichoke. Drizzle each artichoke with 1 tbsp. of olive oil (allowing oil to go in between artichoke leaves). Stuff two cloves of slivered garlic between leaves of each artichoke. Sprinkle each artichoke with salt and any other herbs, such as finely chopped rosemary or sage. Double wrap each artichoke with 2 layers of heavy duty foil. Sealing well on top by twisting and pinching foil packets. Place foil packets of artichokes in the oven and bake. Jumbo to large sized artichokes: Bake for 1 hour and 20 minutes medium sized artichokes: Bake for 1 hour. Remove Artichokes from the oven. When cool enough to handle, unwrap artichokes and enjoy with additional lemon or scoop out the fuzzy center of the baked artichoke and use as an edible bowl filled with your favorite soups, stews or dips. Previous Next