< 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

< Back 66% Hydration Sourdough Bread Prep Time: Cook Time: Serves: 2 Loaves Level: Advanced Featured Pan Roaster Pan About the Recipe A 66% hydration sourdough bread is a type of artisanal bread made using sourdough starter and characterized by its specific water-to-flour ratio. In this case, the hydration level refers to the amount of water relative to the flour by weight. With a hydration level of 66%, the dough is moderately hydrated, resulting in a balance between a moist crumb and a firm crust. This bread typically has a chewy texture, a slightly tangy flavor from the sourdough fermentation, and a rustic appearance with a well-developed crust. It's a favorite among bread enthusiasts for its depth of flavor and satisfying texture. Ingredients 1000 g bread flour 660 g water 220 g ripe starter 20 g salt Preparation Mix flour and 600 g water. Autolyse for 20 min. Add salt and remaining water (60g). Mix. Check dough temperature. Transfer dough to a clean bowl (optional). Let dough rest for 30 min on counter. 3 set of stretch and folds every 30 min. Cover bowl with plastic shower cap. Let dough rise 50% (w/ dough at 75F), 30% (w/ dough at 80F). Divide loaf for 2 loves. Pre-shape. Shape. Cold proof in fridge (24hrs). Preheat oven w/ roaster oven in to 500F. Lower to 450F in and bake with lid on for 25 min. Bake with lid off at 450F for 20 min. . Recipe adapted from #theperfectloaf Previous Next

< Back Black Beans and Rice Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Black beans and rice is a classic dish found in many Latin American cuisines, particularly in Caribbean, Central, and South American countries. It's made by cooking black beans with aromatics like onion, garlic, and sometimes bell pepper, along with spices like cumin and oregano. The beans are then served over cooked rice, which can be plain or seasoned with ingredients like cilantro or lime juice. This hearty and flavorful side dish pairs well with a variety of main courses and adds protein, fiber, and rich flavors to the meal. Ingredients 1 tablespoon olive oil 1/4 cup sofrito 1 can black beans rinsed and drained 2 cups long grain rice 3 cups water 1 cup low sodium chicken stock 1 packet Sazon with safron 1 teaspoon kosher salt (if needed) Preparation Heat a medium heavy pot with a tight-fitted lid over medium heat and add the oil. Add the sofrito and cook until it melts and becomes fragrant, stirring for 3 to 4 minutes. Add the rinsed beans and rice and mix well. Add the water and sazon, then stir. Let it cook over medium heat until the liquid is almost absorbed and just skims the top of the rice. Taste and add salt if needed. Cover with the lid and cook on low heat for 15 minutes. Remove from heat and let it sit for 5 to 8 minutes more, without lifting the lid, so the steam finishes cooking the rice. Fluff with a fork and enjoy! Recipe slightly adapted from https://www.skinnytaste.com/black-beans-and-rice/ Previous Next

< Back Orange Cake Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Orange cake is a moist and flavorful dessert made with fresh orange zest and juice, which infuses it with a citrusy aroma and taste. It typically has a soft, tender crumb and may be topped with a simple glaze or frosting for added sweetness. The bright and zesty flavor of oranges makes this cake refreshing and delightful, perfect for any occasion from afternoon tea to dessert after dinner. Ingredients 3½ cups all purpose flour 1¼ tsp salt 1½ tsp baking powder 5 eggs, large 3 cups white sugar, granulated 3 oranges orange zest 1 tsp almond extract 1½ cups orange juice about 4-5 oranges 1½ cups extra virgin olive oil butter to grease the baking dish ¼ cup confectioners sugar for dusting Glaze 1 cup confectioners' sugar ¼ teaspoon grated orange zest 1 tablespoon freshly squeezed orange juice, or as needed Preparation In a large bowl, mix the flour, salt and baking powder. In your mixer, or another large bowl, add the eggs. If using a mixer, with the paddle attachment mix on low for about 1 minute, or by hand until the yolks and whites of the egg are homogenous. Slowly mix in the sugar, beat with eggs for 2-3 minutes. Add in orange zest, almond extract and orange juice. Mix to incorporate. Alternating about 3 tablespoons at a time, add in the extra virgin olive oil then mix the batter just until the oil is incorporated. Then, add in about 3 tablespoons of flour, mixing just until incorporated. Continue this process until all the flour and all the oil is incorporated. Every couple of additions use a spatula to scrape down the sides of the bowl. Take care to not over mix the batter. Liberally coat a bundt pan with butter. Pour the batter into the bundt pan. Place the bundt pan on a baking sheet, and place it into a 350°F oven for 1 hour and 15 minutes, or until a toothpick comes out clean, or the internal temperature has reached 200°F. Remove from the oven and allow to cool in the pan for 30 minutes to 1 hour. To remove from the pan, first tap the sides of the pan to help the cake release, then place a large plate on the cake and invert the pan. To decorate either dust the top of the cake with powdered sugar or pour the glaze over the top. INSTRUCTIONS for the Glaze Whisk sugar with orange zest and orange juice in a small bowl until smooth. Add the glaze into a piping bag, or a small ziplock bag with one of the corners cut off. Drizzle the glaze onto the top of the cake. Tip: Let the cake cool completely before eating, preferably wait for the next way. Previous Next

< Back Homemade Mac & Cheese Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Homemade mac and cheese is a comforting and indulgent dish featuring cooked macaroni pasta coated in a creamy cheese sauce. The sauce is typically made from a combination of melted cheese, milk or cream, butter, and flour to create a thick, velvety texture. Variations may include different types of cheese like cheddar, Gruyère, or Parmesan, as well as seasonings such as mustard powder, garlic powder, or paprika for added flavor depth. The dish is often baked until golden and bubbly, resulting in a rich and satisfying comfort food classic. Ingredients 1 lb. dried elbow pasta 1/2 cup unsalted butter 1/2 cup all purpose flour 1 1/2 cups whole milk 2 1/2 cups half and half 4 cups shredded medium sharp cheddar cheese (measured after shredding) 2 cups shredded Gruyere cheese (measured after shredding) 1/2 Tbsp. salt 1/2 tsp. black pepper 1/4 tsp. paprika Preparation Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside. Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking. While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles: 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping. Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth. Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup. Remove from the heat and stir in spices and 1 1/2 cups of cheese, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of cheese, then top that with the remaining pasta mixture. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown. Recipe source: https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese Previous Next

< Back Mini Naan Bread Pizza Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Mini naan pizza is a delightful twist on the classic pizza, featuring individual-sized naan bread as the crust. Each mini naan is topped with a flavorful tomato sauce, gooey melted cheese, and an array of toppings such as pepperoni, veggies, or herbs. The naan crust offers a soft and slightly chewy base, while the toppings add layers of flavor and texture. These bite-sized pizzas are perfect for a quick snack, appetizer, or meal, and can be customized to suit any taste preference. Ingredients 1 mini Naan Bread 1 Tbsp marinara Fresh mozzarella Dry oregano Extra virgin olive oil Preparation I take 1 mini Naan bread, spread 1 Tbsp of marinara on top, cover with fresh mozzarella, sprinkle with dry oregano, drizzle with extra virgin olive oil Bake at 475F until cheese melts and … Voilà … pizza for lunch!! Previous Next

< Back Lasagna Soup Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan Pampered Chef Multi Cooker About the Recipe Lasagna soup is a delicious twist on traditional lasagna, served in soup form. It typically features all the classic flavors of lasagna—like rich tomato sauce, ground meat (usually beef), lasagna noodles broken into smaller pieces, and a cheesy topping—combined in a comforting soup. It's often seasoned with Italian herbs and spices, such as oregano and basil, and sometimes includes ingredients like onions, garlic, and bell peppers for added flavor. Lasagna soup is a hearty and satisfying dish that captures the essence of lasagna in a cozy, bowl-friendly format. Ingredients 1 Tbsp of olive oil 1 lb ground Turkey 2 Italian sweet sausages, casing removed 1/2 onion, chopped 2 crushed cloves garlic 4 tbsp chopped fresh parsley, divided 3 cups low-sodium chicken broth 2 1/2 cups water 2 cups marinara sauce 2 bay leaves Crushed red pepper 6 oz broken lasagna noodles For topping: 6 tbsp part skim shredded mozzarella cheese 3 tbsp grated parmesan cheese 2 tbsp chopped fresh parsley 1/4 cup fresh basil chiffonade Preparation Press saute on the Instant Pot and add olive oil. Add the sausage and ground meat and cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Press cancel to shut off. Add the parsley, broth, water, marinara sauce, bay leaves and crushed red pepper; cover and cook high pressure 15 minutes. In a medium bowl combine the parmesan and 2 tbsp parsley and mix. Set aside. Use the natural or the quick release method, then open the pot. Add the broken pasta, cover and cook high pressure 3 minutes. Use the quick release method to open the pot. Divide between bowls and top each with 2 tbsp Parmesan cheese mixture, mozzarella, crushed red pepper and fresh basil on top. Recipe above reflects my version of the dish, with slight variations from the original. You can find original recipe at https://www.skinnytaste.com/lasagna-soup/#recipe Previous Next

< Back Chocolate Covered Strawberry Muffins Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Chocolate-covered strawberry muffins are a delightful twist on traditional muffins, featuring a moist and fluffy interior with chunks of fresh strawberries. What sets them apart is the addition of rich chocolate chips or cocoa powder, creating a decadent chocolate flavor that complements the sweetness of the strawberries. They're often topped with a drizzle of melted chocolate or a sprinkling of cocoa powder for an extra indulgent touch. The combination of juicy strawberries and chocolate makes these muffins a delicious treat for any time of day. Ingredients 2 cups (250g) all-purpose flour (spooned & leveled) 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 large egg, at room temperature 3/4 cup (150g) granulated sugar 5 Tablespoons (71g) unsalted butter, melted and slightly cooled 1 cup (240g) sour cream, at room temperature* 1/4 cup (60ml) milk, at room temperature 1 teaspoon pure vanilla extract 1 cup (about 180g) chopped fresh strawberries (see note about frozen)* 3/4 cup (135g) semi-sweet chocolate chips Chocolate Topping 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped Preparation Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the egg, sugar, and melted butter together until combined. Whisk in the sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, whisk a few times to begin combining, and then stir with a silicone spatula to finish combining. Batter is very, very thick. Fold in the strawberries and chocolate chips. Avoid overmixing. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 17-19 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-24 minutes, give or take. (For mini muffins, bake 12-14 minutes at 350°F (177°C) the whole time.) Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling. Chocolate Topping: In a microwave-safe bowl, melt the chocolate in 15 second increments stopping and stirring after each until perfectly smooth. (Stir in 1 teaspoon vegetable oil if chocolate seems too thick for drizzling.) Drizzle over muffins. Muffins can still be warm when adding the chocolate topping. Allow chocolate to set completely at room temperature or in the refrigerator OR enjoy muffins while chocolate topping is still warm. Notes: Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week. Previous Next