< Back Overnight Oats Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Overnight oats are a convenient and nutritious breakfast option that involves soaking rolled oats in milk or yogurt overnight. This simple process allows the oats to soften and absorb the liquid, creating a creamy and flavorful base. In the morning, the oats are typically topped with a variety of ingredients such as fresh fruit, nuts, seeds, or sweeteners like honey or maple syrup. The result is a delicious and customizable breakfast that can be enjoyed cold or warmed up, providing a hearty and satisfying start to the day. Ingredients 1/2 cup rolled oats (I like Trader Joe’s) 1/2 cup almond milk 1/3 cup plain Greek yogurt 1 tbsp honey 1 tbsp chia seeds Preparation Add all ingredients to small glass jars. Mix until well combined. Cover jar with lid and place in the fridge overnight. Add sliced bananas, strawberries or any other fruit. Enjoy! Recipe source @ calories.tips Previous Next

< Back Pasta e Fagioli Soup Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe One of my kids favorite soups since they’re little … in a rush, I get it from MonAlyssa restaurant in Point Pleasant Boro, it’s their favorite! But this recipe is great and so flavorful! It’s up for debate when you ask my boys, but I believe it’s better homemade!! Everyone loved it and took seconds! Perfect for a rainy day like today! Ingredients 1 tablespoon extra-virgin olive oil, plus extra for serving 3 ounces pancetta, chopped fine 1 onion, chopped fine 1 fennel bulb, stalks discarded, bulb halved, cored, and chopped fine 1 celery rib, minced 4 garlic cloves, minced 3 anchovy fillets, rinsed and minced 1 tablespoon minced fresh oregano or 1 teaspoon dried 2 teaspoons grated orange zest 1/2 teaspoon fennel seeds 1/4 teaspoon red pepper flakes 1 (28-ounce) can diced tomatoes 1 Parmesan cheese rind, plus grated Parmesan for serving 2 (15-ounce) cans cannellini beans, rinsed 3 1/2 cups chicken broth 2 1/2 cups water Salt and pepper 1 cup orzo 1/4 cup minced fresh parsley Preparation Heat oil in Dutch oven over medium-high heat until shimmering. Add pancetta and cook, stirring occasionally, until beginning to brown, 3-5 minutes. Stir in onion, fennel, and celery and cook until vegetables are softened, 5 to 7 minutes. Stir in garlic, anchovies, oregano, orange zest, fennel seeds, and pepper flakes, and cook until fragrant, about 1 minute. Stir in tomatoes and their juice, scraping up any browned bits. Stir in Parmesan rind and beans, bring to simmer, and cook until flavors meld, about 10 minutes. Stir in broth, water, and 1 tablespoon salt. Increase heat to high and bring to boil. Stir in pasta and cook until al dente, about 10 minutes. Off heat, discard Parmesan rind. Stir in parsley and season with salt and pepper to taste. Serve, drizzling individual portions with extra oil and sprinkling with grated Parmesan. Previous Next

< Back Cinnamon Swirl Banana Bread Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Cinnamon swirl banana bread is a delightful twist on traditional banana bread. It features a moist and tender banana bread base infused with the warm, comforting flavors of cinnamon. What sets it apart is the addition of a cinnamon sugar swirl throughout the bread, creating beautiful patterns and pockets of sweetness. It's the perfect combination of classic banana bread with a hint of spice and sweetness, making it a popular treat for breakfast or dessert. Ingredients 1/2 cup (115 grams) unsalted butter , softened 1/2 cup (100 grams) granulated sugar 1/4 cup (50 grams) light brown sugar 2 large eggs 1 teaspoon vanilla extract 2 cups (440 grams) mashed banana (about 4 large bananas) 2 cups (250 grams) all-purpose flour (spooned & leveled) 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt Cinnamon Sugar Swirl 1/4 cup (50 grams) granulated sugar 2 teaspoons ground cinnamon Preparation Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray and set aside. Using a handheld mixer or stand mixer fitted with the paddle attachment, mix together the butter, granulated sugar, and brown sugar until well combined (about 1 minute). Add in the eggs and vanilla, making sure to mix well after each ingredient. Add the mashed banana and stir by hand. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. In a separate bowl mix together the sugar and cinnamon for the cinnamon sugar swirl and set aside. Pour about half of the banana bread into the loaf pan and sprinkle the cinnamon sugar mixture on top, then pour the remaining batter on top (see Note). Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the banana bread becomes too dark, tent with aluminum foil for the last 15-20 minutes of baking. Remove from oven and allow to cool in loaf pan for 10 minutes. Remove the bread from the loaf pan and transfer to a wire rack to finish cooling. Note: For one layer of cinnamon swirl, I only used half of the cinnamon-sugar mixture. You can do more layers of the cinnamon sugar mixture, by alternating batter and cinnamon-sugar mixture. Make sure to top with batter. Recipe adapted from https://www.livewellbakeoften.com Previous Next

< Back Portuguese Kale & Bean Soup Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Soup was a staple dish growing up! So much so that I thought everyone had soup for lunch, every day! If lunch did not include soup…. something was wrong! Soup and Portuguese corn bread, that’s what I grew up eating for lunch! Before gas stoves were popular, my Mom would cook the beans on a cast iron cauldron over fire… Just like in the picture…. Aww, the memories are so sweet! I don’t make soup as often as my Mom did (not even close!), but when I do… no one complains and eats it eagerly! Such a comforting food! There are so many variations of this soup that you cannot go wrong. But here is one of those versions, my version 😊 Ingredients 2 - 4 Tbsp of extra-virgin olive oil 4 - 6 medium potatoes, peeled and diced 2 medium onions, chopped 3 cloves of garlic, chopped 1 cup of diced celery 2 bay leaves, fresh or dried Crushed red pepper flakes or pepper About 1 lb of kale Coarse salt and pepper (to taste) 1 can of diced tomatoes 2 carrots, chopped 1 cup of white wine 2 cups of water 6 cups of chicken broth 1 Portuguese chorizo 1 (15 oz) can of red kidney beans, drained and rinsed 1 cup of small pasta of your choice (cut capellini is my favorite, followed by small elbows) Large stock pot or dutch oven Preparation Heat the oil in a stock pot over medium heat and sauté the onions and garlic, carrots and celery. Add potatoes, and cook for about 5 minutes, stirring occasionally. Add the wine. Cook for a few minutes. Add the water, bay leaves, and the crushed red pepper flakes. Cover the pot and cook until the potatoes are tender. Meanwhile, wash the kale and remove the thick center stalks. Chop the kale into small pieces. (Although it may seem like a lot of kale, once it is cooking, it shrinks quite a bit) Add the chicken broth and whole chorizo. Let it return to boil and cook for about 5 to 10 minutes. Remove the chorizo from the pot and put aside. Add the kidney beans and kale. Cover the pot and simmer until the greens are tender. Season with salt and pepper to taste. Slice the chorizo and return it to the pot. Serve with crusty bread. Enjoy! Note: Use this recipe as a guide: - Depending on the size of the potatoes, I use more or less. - Sometimes more water and less broth. - If you don’t have chorizo, any kind of smoke sausage would do, or a stock bone. - If you prefer a creamier soup, rather than chucky, puree all the vegetables after Step 2 (make sure to remove the bay leaves when pureeing). Previous Next

< Back Affogato Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Affogato is a simple yet indulgent Italian dessert consisting of a scoop of vanilla gelato or ice cream "drowned" in a shot of hot espresso. The hot espresso melts the gelato, creating a delicious contrast between the creamy coldness of the ice cream and the rich, bold flavor of the coffee. It's a delightful combination of sweet and bitter flavors, often enjoyed as a refreshing treat or a decadent ending to a meal. Ingredients 2 scoops of vanilla ice cream 1 shot of espresso 1 shot of Irish cream Chocolate shavings Preparation Enjoy!! Previous Next

< Back Ribs Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Ribs are a succulent and flavorful cut of meat, typically pork or beef, that are known for their tender texture and rich taste. They're usually cooked by grilling, smoking, or baking, and are often seasoned with spices or marinades to enhance their flavor. Ribs are enjoyed for their juicy meat and are a popular choice for barbecues and gatherings. Ingredients Crushed garlic Paprika Red Pepper Flakes Salt Olive Oil White Wine Preparation Make a marinating sauce with LOTS of crushed garlic, paprika, red pepper flakes, salt, olive oil and white wine and let ribs marinate at least 2hrs, best if overnight. Bake at 400F for a couple of hrs, turning the racks occasionally and basting them with the marinating sauce… until you just know they’re done!! Yummy!!! My family’s favorite recipe for ribs!! Previous Next

< Back Pork Chops Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Pork chops are a classic and versatile cut of meat from the loin of the pig. They're known for their tender texture and rich flavor. Pork chops can be prepared in various ways, such as grilling, pan-searing, baking, or broiling. They're often seasoned with a variety of herbs and spices to enhance their natural taste, and can be served with a range of side dishes, from mashed potatoes to roasted vegetables. Pork chops are a popular choice for a delicious and satisfying meal any day of the week. Ingredients 6 thin, 14 oz boneless pork loin chops, center cut 1/2 tsp paprika 1 tsp garlic powder 1 tsp dried sage 1 tsp dried thyme salt and fresh cracked pepper to taste 2 tsp butter 4 tbsp flour 1/2 cup apple sauce for serving on the side, homemade or store bought Preparation Season pork chops with paprika, garlic powder, sage, thyme, salt, and fresh pepper to taste. Place flour on a small flat plate and lightly pat the chops with flour, shaking off any excess flour so they are lightly coated. Heat a large skillet over medium heat and add butter when the pan is hot. When the butter melts, place chops in the skillet and cook 3 1/2 to 4 minutes. You may need to cook in batches of three pork chops at a time. Turn over and cook an additional 3 - 4 minutes, or until the internal temp is 145° F. Remove from the pan and set on a platter to rest for three minutes. Recipe source: https://www.skinnytaste.com/pork-chops-and-applesauce/... Previous Next

< Back Lobster Vodka Pasta Prep Time: Cook Time: Serves: Level: Advanced Featured Pan About the Recipe It has happened a few times… my daughter sees a dish on Instagram she’d like to try, sends me the recipe. I cook it, and it’s a hit! She has a good eye and I put it on the table! This Lobster Vodka Pasta was exceptional! Probably the best pasta dish I’ve ever cooked! I mean, how can you wrong with a recipe that calls for pasta, lobster chunks, heavy cream and vodka? A dish for any special occasion! (While you can obviously use other type of pasta, I highly recommend Radiatori pasta! It holds the sauce like no other!) Ingredients 1 lb Radiatori pasta 6 Tbsp of unsalted butter 1 lb of lobster chuncks 6 minced garlic cloves 4 Tbsp of tomato paste 2 shots of vodka 3 cups heavy cream Salt, pepper and garlic/onion powder, as taste 1 cup grated parmesan cheese Preparation Cook 1 lb Radiatori pasta in salted water until al dente. Add 6 Tbsp of unsalted butter and 1 lb of lobster to a pan. Cook for a few minutes and remove. Add 6 minced garlic cloves to the same pan. Cook until fragrant. Mix in 4 Tbsp of tomato paste and cook until slightly darkened. Add two shots of vodka. Mix together and let cook for a few minutes. Add 3 cups heavy cream and bring to a simmer. Let cook for 7 to 10 minutes to allow alcohol to cook off. Season with salt, pepper and garlic/onion powder, as needed. Add your cooked lobster chunks. Add 1 cup parmesan cheese, your cooked pasta and a dash of pasta water. Add a handful of fresh basil and then let it all cook together for a few minutes. Sprinkle with a little more grated cheese and basil! Enjoy! Recipe by @thesecarbsdontcount Previous Next

< Back Camel Drool Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe "Baba de Camelo" is a delightful Portuguese dessert that translates to "Camel's Drool" in English, but it's far more appetizing than the name suggests! This creamy dessert is made with just a few simple ingredients: sweetened condensed milk and eggs. The condensed milk is whipped together with egg yolks until creamy and smooth, then folded with whipped egg whites to create a light and fluffy texture. The mixture is typically chilled until set, then served in individual bowls or glasses. The dessert has a rich, sweet flavor with hints of caramel from the condensed milk, and it's often enjoyed as a refreshing treat during warmer weather. Overall, Baba de Camelo is a beloved Portuguese dessert known for its simplicity and deliciousness. Ingredients 1 can of sweetened condensed milk* 4 eggs Almonds thinly sliced *You can bypass Steps 1 and 2 by using a can of Dulce de Leche (milk-based caramel) instead. The final taste varies slightly but it’s still delicious. Preparation To start, cook the sweetened condensed milk (in the can) in a pressure cooker for about 40 minutes or in a pot of water for 2-3 hours. Let it cool completely. Alternatively, as mentioned above, you can use a can of store bought Dulce de Leche, but ... why cheat? Transfer the cooled condensed milk into a bowl. Separate the eggs (keep all the yolks to one side) and beat the egg whites to a firm peak. Add the yolks, one at a time, to the condensed milk and beat after each addition. You should end up with a smoother, creamier version of the condensed milk. Fold the egg whites, little by little, until the mixture is uniform (Please be sure to fold – not stir or beat – the egg whites, to ensure you keep the fluffiness). Place the mixture into a serving and decorate with thinly sliced almonds. Previous Next

< Back Skillet Chicken with Cilantro Lime Sauce Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Skillet Chicken with Cilantro Lime Sauce features tender chicken breasts cooked in a skillet and served with a vibrant cilantro lime sauce. The sauce is typically made with fresh cilantro, lime juice, garlic, and sometimes a touch of honey or maple syrup for sweetness. It's a zesty and aromatic dish with bright, citrusy flavors that complement the savory chicken. Garnished with additional cilantro and lime wedges, it's a refreshing and satisfying meal. Ingredients 4 skinless boneless chicken breasts 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 Tablespoon olive oil 1 cup chicken broth (reduced sodium) 1 Tablespoon fresh lime juice 1/4 cup finely chopped onion 1 Tablespoon chopped cilantro 1/2 teaspoon red pepper flakes* 3 Tablespoons heavy cream* 2 Tablespoons unsalted butter, cubed Optional: Lime wedges Cilantro (for garnish) Steamed asparagus (for serving) Preparation Preheat oven to 375°F (190°C). If the chicken breasts are uneven in thickness, pound them down so they’re all even. This way all the breasts will cook through simultaneously. Sprinkle each with salt and pepper. In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn’t have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil. Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted. Add chicken to the sauce and place the skillet in the preheated oven. Bake uncovered until the chicken is completely cooked through, about 5-10 minutes. Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking. Recipe source: https://sallysbakingaddiction.com/skillet-chicken-with-creamy-cilantro-lime-sauce/print/92621/ Previous Next

< Back Pull Apart Bread Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Pull-apart bread is a delightful and interactive baked treat characterized by its soft, fluffy texture and the ability to tear off individual pieces. It's typically made from dough that's divided into small balls or pieces, arranged closely together in a baking dish or pan. As it bakes, the dough rises and expands, creating gaps between the pieces, making it easy to pull apart. It's often flavored with ingredients like butter, garlic, cheese, herbs, or cinnamon sugar for a savory or sweet twist. Pull-apart bread is perfect for sharing and enjoying as a snack, appetizer, or accompaniment to a meal. Ingredients 1 crusty loaf, preferably sourdough 1 cup shredded mozzarella cheese Garlic Butter: 1 stick (8 tbsp/100 g) unsalted butter, softened enough to spread. 2 large garlic cloves, minced 3/4 tsp salt 1 tbsp fresh parsley, finely chopped Preparation Preheat the oven to 350F. Combine butter, garlic and salt in a bowl. Stir in parsley. Slice the bread into 1" slices but do not cut all the way through the bread. Spread the butter mix in all sides of the bread slices. Use your fingers or a knife to pry open each slice and stuff in cheese. Lastly, slice the bread again in slices, but in the opposite direction, to create diamond shaped cubes. Brush surface of bread with a bit of melted butter. Wrap with foil and bake for 20 minutes until the cheese has mostly melted, then unwrap and bake for 5 - 10 minutes more to make the bread nice and crusty. Serve immediately. Previous Next

< Back Zucchini Crumb Cake Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Zucchini crumb cake is a moist and tender cake made with grated zucchini, topped with a crumbly streusel topping. It strikes a perfect balance between sweet and tangy flavors, with the zucchini adding moisture and depth to the cake. The crumb topping, often made with flour, sugar, butter, and sometimes nuts or spices, adds a delightful crunchy texture to each bite. This cake is a delicious way to incorporate zucchini into a dessert and is perfect for any occasion. Ingredients Crumb Toppling 1/2 cup (63g) all-purpose flour 1/2 cup (100g) packed light or dark brown sugar 1 teaspoon ground cinnamon 1/4 cup (4 Tbsp; 56g) unsalted butter, melted Cake 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup (8 Tbsp; 113g) unsalted butter, melted + slightly cooled 1/3 cup (65g) packed light or dark brown sugar 1/3 cup (65g) granulated sugar 1 large egg, at room temperature 1 and 1/2 teaspoons pure vanilla extract 1 cup (130g) shredded zucchini (no need to blot) Preparation Preheat oven to 350°F (177°C). Grease an 8-inch or 9-inch square or round baking pan, springform pan, or pie dish or line with parchment paper. Set aside. Make the crumb topping: With a fork, mix the flour, brown sugar, and cinnamon together in a small bowl. Mix in the melted butter. Don’t over-mix; you want the flour-y crumbles! Make the cake: Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Whisk the butter, brown sugar, granulated sugar, egg, and vanilla extract together in a medium bowl, then whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and mix until combined. Batter will be thick. Pour/spread into prepared baking pan, then sprinkle the crumb topping evenly on top. Bake for 35-38 minutes or until a toothpick inserted in the center of the cake comes out mostly clean with no wet batter. (A few moist crumbs are ok!) If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil. Remove the cake from the oven and set on a wire rack. Allow to slightly cool for a few minutes before slicing. I suggest drizzling with vanilla icing while the cake is still warm! Cover leftover cake tightly and store in the refrigerator for up to 5 days. Recipe by Sally's Baking Addiction Previous Next