August 20, 2024
by Ashley
Comments Off on Quadruple Chocolate Chip Cookies

Quadruple Chocolate Chip Cookies

Ingredients

1 stick butter
3/4 cup brown sugar
3/4 cup white sugar
1 cup flax seed, milled
1/4 cup water
2 eggs
1 1/2 tsp vanilla
1/2 cup cocoa powder
1 tsp salt
1 tsp baking soda
2 1/4 cup all purpose flour

1/4 cup white chocolate chips
1/4 cup butterscotch chips
1/4 cup small mini chips
1/4 cup dark chocolate chips

Preheat the oven to 375^oF.

In a mixer, whip the softened butter with the sugars. Mix until creamed together. Add in the flax seed and water and keep mixing until combined. Add in one egg at a time, until smooth. Add in the vanilla and mix together. Stop mixer. Add in the cocoa powder, salt, baking soda and flour and carefully mix the dry ingredients into the butter mixture. Mix in the chips.

Use parchment paper or a silpat covered cookie baking sheet. Place tablespoon sized balls on the sheet evenly spaced. Bake for 15 minutes or so, checking to make sure that they aren’t over done. Once done baking, let rest on a wire rack before serving.

August 20, 2024
by Ashley
Comments Off on Shirazi Salad

Shirazi Salad

This is a fantastic salad that uses many things out of our garden. It is also a nice change from our normal quick pickles.

Ingredients
1 large cucumber (3 cups worth)
1 cup tomatoes, chopped
1/2 medium red onion, diced

3 tbsp olive oil
4 tbsp lemon, freshly squeezed (usually one lemon)
1/2 cup fresh mint, chopped
kosher salt to taste

Dice cucumbers, tomatoes and onion into small cubes. Add all ingredients to a bowl and mix together. Let sit at least for 15 minutes before serving.

August 20, 2024
by Ashley
Comments Off on Chocolate Mug Cake

Chocolate Mug Cake

I revamped the mug cake that was found on this website. The last one we won’t make again. This one we will revisit as everyone enjoyed it.

Chocolate Mug Cake

3 tbsp all purpose flour
2 tbsp granulated sugar
1 tbsp unsweetened cocoa powder
1/2 tsp baking powder
dash Kosher Salt
1/4 cup heavy cream or milk
1 tbsp coconut oil
1/2 tsp vanilla extract
2 tsp nutella
8 large chocolate chips
1 tsp canola oil

Spread a little of the coconut oil around on the inside of a microwave safe mug or bowl. In a separate mixing bowl, add the dry ingredients and stir together.

Add the cream, oil, vanilla and nutella and stir together until smooth. Using a rubber spatula, transfer the batter into the prepared mug. Add in the chocolate chips.

Cook in the microwave for 90 seconds to 2 minutes until cake is set. Let cook a bit before you eat. Top with coconut or powdered sugar. This is big enough to share.

June 4, 2024
by Ashley
0 comments

Dan Dan Noodles

Ingredients
Pork
1 lb ground pork
100grams preserved vegetables (ya cai)
4 tbsp Shaoxing wine
2 tbsp soy sauce
4 tsp dark soy sauce

Sauce
4 tsp black vinegar
4 tsp soy sauce
3 tbsp spicy chili crisp (black bean chili sauce for milder noodles)
2 tsp sesame oil
2 tsp tahini

4 bundles Sichuan Noodles (about 12 oz)
Chives or green onions

Start with the sauce. Just mix ingredients together and set aside.

Heat about 2 tsp cooking oil in a wok over medium-high heat. Stir fry the pork until cooked, no pink left. Pork should be in small bits. Add the ya cai and stir fry for one more minute. Add the Shaoxing wine and the two soy sauces to the pork mixture. Stir fry until the liquid is almost gone.

Bring a pot to boil for the noodles. Add noodles to boiling water and cook for 3 – 4 minutes, stirring often, until almost tender. Drain. Toss with oil to prevent sticking.

Create the bowls. Spoon 3 tbsp of sauce into each bowl. Top with noodles and meat. Divide noodles evenly among the prepared bowls. Top with green onions and serve. Leave each diner to stir their noodles and sauce together.

Served with vegetables on the side. Spinach, shredded carrots, peanuts, diced tofu, cucumbers just some examples of what we served with the noodles.

May 31, 2024
by Ashley
Comments Off on California Margarita

California Margarita

We were looking for a new margarita idea, as we were out of lime juice. This was amazing.

1 1/2 oz tequila blanco
3/4 oz triple sec liquor
3/4 oz lemon juice
1/2 oz velvet falernum
1/4 oz simple syrup
1 pinch kosher salt

Shake with ice and strain. Serve up in a Nick & Nora glass.

May 28, 2024
by Ashley
Comments Off on Cold Brew Coffee

Cold Brew Coffee

This is a recipe from a friend who makes cold brewed coffee all summer. This recipe is easy to do and reminds us of vacation with friends.

Ingredients
1/2 cup coffee grounds (medium ground & medium to dark roast)
4 cups water

Pour the coffee into a french press or jar, pour in the water and cover. Let sit on the counter 16 – 24 hours. Enjoy! It is best when started after you finish previous batch in the morning so it has longer to sit.

May 28, 2024
by Ashley
Comments Off on Pumpkin Spice Mix

Pumpkin Spice Mix

I know it is almost summer, but Isla has a real thing for pumpkin spice. She really wanted to mix her own spices to create a blend that was hers. So she came up with this spice blend, and now we have a dedicated shaker she decorated.

Pumpkin Spice Mix
1 tsp ground cardamom
2 tsp ground ginger
2 tsp ground allspice
6 rounded tsp cinnamon
1 tsp ground cloves
1 tsp ground nutmeg

Mix all spices together and enjoy.

May 26, 2024
by Ashley
Comments Off on Fried Red Potatoes

Fried Red Potatoes

We had a family party yesterday, and I served fried red potatoes. Everyone loved them so much, I decided I better write down the recipe in case the kids want to make this again. Red potatoes are the best for this recipe because they have a creamy texture which is great with the crunchy outside layer. I also use a different amount of potatoes each time, depending on the amount of people. Choose at least one potato per person, and add one or two more per 4 people.

Ingredients
5 red potatoes
4 tbsp (plus) canola oil
salt

Start by washing the red potatoes and scrubbing to make sure they are clean. Poke them with a knife all over (otherwise they will explode) and microwave all of them together for 8 – 10 minutes, turning them after 5 minutes. Carefully pull them out of the microwave using a towel so as to not burn your hands. Once they are cool enough to touch, cut into bite side pieces.

Heat oil in a cast iron pan, and carefully add one layer of potatoes to the pan. Do not over crowd the pan. Fry until crispy and turn over to crisp the other side. About 5 minutes per side. Salt and place in a serving dish. Fry the second batch of potatoes. Enjoy!

May 26, 2024
by Ashley
Comments Off on Marry Me Chicken (Tuscan Chicken)

Marry Me Chicken (Tuscan Chicken)

I was at my book club meeting with some friends and we were talking about what we were making for dinner. One of my friends mentioned this recipe that I had never heard of before. We have made this quite a few times now, and even served it to family. The kids really like it but it is a bit spicy, so keep that in mind with the crowd you are serving it to. Perfect with pasta and a salad.

Ingredients
3 large chicken breast, boneless and skinless
1/2 tsp salt
1/4 tsp ground black pepper
6 tbsp all purpose flour
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
1 cup chicken stock
1 cup heavy cream
1/2 cup Parmesan cheese, grated
1 tsp chili flakes
1/4 tsp oregano
1/4 tsp thyme
1/3 cup sundried tomatoes, chopped
1 tbsp fresh basil leaves

Cut chicken into 6 pieces. Pound thin. (as a replacement, you could use chicken tenders).

Season chicken with salt and pepper, then dredge in flour and shake off the excess.

In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.

Brown the chicken (do not overcrowd the pan) and work in batches. Cook 4 – 5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover and set aside.

Saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and de-glaze the pan scraping any bits stuck to the pan.

Adjust the heat to medium-low and add the heavy cream and the Parmesan. Allow the sauce to simmer for a couple minutes, then season with the chili flakes, thyme and oregano. Season with salt and pepper and add sundried tomatoes. Put the chicken back into the sauce and let simmer until the sauce thickens for a few minutes.

Garnish with chopped fresh basil leaves and serve warm over pasta.

April 20, 2024
by Ashley
Comments Off on Homemade Chicken Nuggets

Homemade Chicken Nuggets

Makes 30 nuggets

Ingredients

For the Nuggets:

1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
1 tsp kosher salt
1 tsp Orrington Farms Chicken Broth powder
1/2 tsp finely ground white pepper
1/2 tsp garlic powder
1/2 tsp onion powder
Neutral oil such as canola or nonstick cooking spray, for greasing

To Coat and Fry:

1/2 cup all-purpose flour
2 tbsp cornstarch
1 tsp Orrington Farms Chicken Broth powder
1/2 tsp baking powder
1/2 tsp finely ground white pepper
3/4 cup water
4 cups vegetable oil, for frying

Directions

For the Nuggets: In a medium mixing bowl, using clean hands, mix chicken and salt until thoroughly combined. Cover and refrigerate for at least 45 minutes and up to 2 hours.
Lightly grease a baking sheet. Transfer chicken to bowl of food processor. Add broth powder, white pepper, garlic powder, and onion powder and process, scraping down sides with spatula as needed, until a smooth and uniform paste forms, about 1 minute. Using lightly wet hands, divide chicken into 1 tablespoon portions. Roll portions into balls and gently flatten between palms, forming 1/2-inch thick nugget shapes. Place formed nuggets on lightly greased baking sheet.
To Coat and Fry: In a large bowl, thoroughly whisk together flour, cornstarch, broth powder, baking powder, and white pepper, at least 30 seconds. Working 1 piece at a time, coat chicken nuggets in flour mixture, pressing gently to adhere, then shake off excess and return to baking sheet. Let dusted nuggets rest for 15 minutes; reserve flour mixture.
In a Dutch oven, heat oil over medium-high heat until it registers 350°F on an instant-read thermometer. Set a wire rack in a rimmed baking sheet. Add 3/4 cup water to flour mixture and whisk until smooth. Add half of nuggets to batter and toss gently until submerged. Working in 2 batches, remove nuggets one at a time from batter, allowing any excess batter to drip back into bowl, and carefully add to hot oil. Cook nuggets, flipping every 30 seconds, until nuggets puff up and begin to brown, 4 to 5 minutes. Transfer nuggets to prepared wire rack. Return oil to 350°F and repeat with remaining nuggets. Let second batch of nuggets rest on wire rack for at least 5 minutes before moving to next step to let coating set.
Bring oil to 375°F. Carefully return all nuggets to oil and cook, flipping occasionally, until deep golden brown and very crispy, about 4 minutes. Return nuggets to rack and let stand for 2 minutes.

We got this recipe from Serious Eats. We do not make a sauce for these and have sometimes added flavorings to the chicken nuggets (like curry or lemongrass).