< Back Gluten Free Chocolate Chip Cookies Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Completely unexpected, these were probably the best chocolate chip cookies I’ve ever had! The almond flour gives them the distinct flavor and chewy texture that I particularly enjoyed! Next time, they should be removed from the oven maybe 2 minutes earlier, but aside from that, five stars!! Ingredients 2¾ cups/310 grams finely ground almond flour ¾ tsp kosher salt ½ tsp baking soda 10 Tbsp/140 grams unsalted butter, at room temperature (1¼ sticks) ½ cup /110 grams light brown sugar ½ cup/100 grams granulated sugar 1 large egg 1½ tsp vanilla extract 12 oz/340 grams bittersweet chocolate feves or chips, or coarsely chopped bar chocolate Sea salt, for finishing (optional) Preparation Heat the oven to 350 degrees. Line two baking sheets with parchment paper. In a medium bowl, whisk the almond flour, salt and baking soda to combine. Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes. Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine. Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous. Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3½ ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread. Gently press the cookies down slightly with your fingers until about 1½ inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more. Recipe by: https://cooking.nytimes.com/recipes/1020871-gluten-free-chocolate-chip-cookies Previous Next

< Back Baked Omelet Muffins Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Baked omelet muffins are savory and convenient single-serving breakfast treats made by whisking together eggs with various fillings like diced vegetables, cheese, and cooked meats. The mixture is poured into muffin tins and baked until fluffy and set. These muffins are easy to make ahead of time and can be customized with different ingredients to suit individual tastes. They're perfect for busy mornings or as a portable breakfast option for those on the go. Ingredients 3 slices bacon, choppers 2 cups finely chopped broccoli 4 scallions, sliced 8 large eggs 1 cup shredded Cheddar cheese ½ cup low-fat milk ½ teaspoon salt ½ teaspoon ground pepper Preparation Preheat oven to 325 degrees F. Coat a 12-cup muffin tin with cooking spray. Cook bacon in a large skillet over medium heat until crisp, 4 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan. Add broccoli and scallions and cook, stirring, until soft, about 5 minutes. Remove from heat and let cool for 5 minutes. Meanwhile, whisk eggs, cheese, milk, salt, and pepper in a large bowl. Stir in the bacon and broccoli mixture. Divide the egg mixture among the prepared muffin cups. Bake until firm to the touch, 25 to 30 minutes. Let stand for 5 minutes before removing from the muffin tin. Previous Next

< Back Carne Guisada (Beef Stew) Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe I grew up on soups and stews: chicken stew, pork stew, rabbit stew, fish stew…. never beef stew (too expensive!). I just recently realized how stews were the go-to dish in my house almost on a daily basis. At one point, there were 7 of us eating, so perhaps soups and stews were the most affordable way of feeding us all! One-pot kind of meals!! Below is a great recipe for Beef Stew. I now add a few ingredients that my mom did not include, like cilantro, cumin, adobo and sazon. The taste is quite richer in with these added spices! Give it a try, let me know if you like it! Ingredients 2 tsp olive oil 1 cup scallions (or onions) chopped 3 cloves garlic, minced 2 small tomatoes, diced 2 tbsp cilantro, minced 1.5 lb beef stew meat, cut into small chunks 1/3 cup light beer 1/3 cup water 1/2 tsp cumin 1/4 tsp adobo, or salt 1/2 tsp achiote, or sazon 1 bay leaf Salt to taste Red crushed pepper to taste 10 oz baby red potatoes, halved or quartered 2 large carrots, cut in big chunks Preparation In a large pressure cooker, heat oil over medium heat. Add beef cubes and sauté until brown on all sides. Remove the beef cubes and discard the fat released. Add scallions and garlic and sauté for about 2 - 3 minutes. Add tomatoes, cilantro and a pinch of salt. Cook for another 2 minutes, stirring. Return beef to the pot along with beer, water, cumin, adobo, achiote, bay leaf, and salt if needed. Cover the pressure cooker; when the lid is locked, cook on high pressure for 30 minutes. Quick release. Add the potatoes, cover, and cook on high pressure for about 8 minutes, or until tender. Quick release and serve. Recipe source: https://www.skinnytaste.com/carne-guisada-latin-beef-stew/ Previous Next

< Back Whole Wheat Pumpkin Pancakes Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe It's that time of the year where I indulge in pumpkin lattes and pumpkin flavored anything!!! 😊 I try to remain health conscious and stick to lower carb/low sugar options... Whether I'm fooling myself or not, these pancakes do seem healthier and are quite delicious... Look at the ingredients: white whole wheat flour, no refined sugar (it does use maple syrup), no egg yolks, and no butter... I've done them a few times, the kids and hubby enjoy them! Seth enjoys them with chocolate chips… a good 'add-on' if you like chocolate chips in your pancakes! Ingredients 1 cup white whole wheat flour 2 tsp baking powder 1/4 tsp salt 1/2 tsp cinnamon 1 tsp pumpkin pie spice 1 cup low fat buttermilk 3 large egg whites 1/4 cup canned pumpkin 2 tbsp pure maple syrup 1 tsp vanillas 2 tsp apple sauce Cooking spray (Warmed) maple syrup, for topping Chopped pecans or sliced almonds, for topping Preparation Mix all dry ingredients (first 5 ingredients) in a bowl. Combine buttermilk, egg whites, canned pumpkin, maple syrup, oil, and vanilla in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix. Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1/2 to 2 minutes. Repeat with the remainder of the batter. To serve, top with warmed maple syrup, and chopped pecans or sliced almonds. Recipe slightly adapted from https://www.skinnytaste.com/whole-wheat-pumpkin-pecan.../ Previous Next

< Back Portuguese Easter Sweet Bread Prep Time: Cook Time: Serves: Level: Advanced Featured Pan About the Recipe Often there are multiple ways of making the same dish or baked good. This is the case for Portuguese Easter Sweet Bread. I have baked many over the years using different recipes, but I think I have finally baked the best Easter Sweet Breads yet! These are sweet, soft, rich in flavor, so delicious!! Thank you to all of my family and friends who have shared their recipes and given me their tips over the years on how to make them!! Walking the streets of the small town where I grew up, smelling these sweet breads being baked, are some of the best memories I have from childhood!! Ingredients Levain 100 g King Arthur bread flour 50 g Red Star Fresh Yeast, dissolved in about 1.5 oz of lukewarm water 1 egg Batter 900 g flour 1.5 tsp salt 375g sugar 50 g butter, melted Zest and juice of 1 lemon (strain the juice) 1 tsp cinnamon 1.5 tbsp moonshine or Porto wine 8 eggs Glaze 1.5 Tbsp sugar 1 Tbsp water 1 Tbsp butter 1 egg yolk Preparation Mix all Levain ingredients, cover bowl with cloth and let rise for 1-2hrs. Mix levain and all batter ingredients by hand or in a stand mixer (if only making 1x), being careful with number of eggs - if using different type of flour, you may need 1 more/less egg; batter should be sticky, but not too wet. Cover bowl with cloth and let rise for 4 hrs. Shape dough into round balls. Spread olive oil over the balls. Let sit for about 15 minutes. Fold each dough ball into a moon-like shape. Place balls on parchment paper on a baking sheet. Bake at 350F for 30 minutes. Remove from oven and let cool down on a rack. Make Glaze Boil water and sugar until sugar dissolves. Add butter and mix to dissolve. Carefully add a stream of sugar syrup to egg, mixing constantly to avoid yolk from tempering. Brush mix on top of each cake while cake is still warm. Enjoy! Previous Next

< Back Sun-dried Tomato Pasta Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Sun-dried tomato pasta is a vibrant and flavorful dish that showcases the rich and intense taste of sun-dried tomatoes. The pasta is typically cooked al dente and then tossed in a luscious sauce made from sun-dried tomatoes, garlic, olive oil, and herbs such as basil and oregano. The sun-dried tomatoes infuse the sauce with a sweet and tangy flavor, while the garlic adds depth and aroma. This dish is often finished with a sprinkle of grated Parmesan cheese and fresh basil leaves for an extra burst of freshness. Sun-dried tomato pasta is a comforting and satisfying meal that is both simple to make and bursting with Mediterranean flavors. Ingredients 8 ounces penne pasta or pasta of your choice 3 to 4 ounces sun-dried tomatoes, chopped Extra virgin olive oil 2 small shallots, chopped 4 large garlic cloves, minced Kosher salt ½ cup whole milk ½ to ¾ cup grated Parmesan cheese, more or less to your liking 1 teaspoon dried oregano 1 teaspoon red pepper flakes pepper Fresh basil, torn Preparation Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta. While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes. Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking. Finish with the torn basil and serve immediately! Recipe source: https://www.themediterraneandish.com Previous Next

< Back Carrot Zucchini Bread Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Carrot zucchini bread is a moist and flavorful quick bread made with grated carrots and zucchini, giving it a tender texture and a hint of sweetness. Spiced with cinnamon, nutmeg, and sometimes ginger, it offers a warm and comforting flavor. It's often enriched with ingredients like eggs, oil, and sugar, and can include additions like nuts or raisins for added texture and taste. This bread is a delicious way to sneak in some extra vegetables and makes for a delightful breakfast or snack option. Ingredients 1 large egg 1/2 cup light brown sugar, packed 1/3 cup liquid-state coconut oil (canola or vegetable may be substituted) 1/4 cup granulated sugar 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted) 2 teaspoons vanilla extract 2 teaspoons cinnamon 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch salt, optional and to taste 1 cup grated carrots, laid loosely in cup and not packed (about 1 large/2 medium peeled and trimmed carrots) 1 cup grated zucchini, laid loosely in cup and not packed(about 1 medium/large trimmed zucchini) 1/2 cup walnuts, raisins, etc., optional Preparation Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. In a large bowl, add the the egg, brown sugar, oil, sugar, sour cream, vanilla, cinnamon, and whisk to combine. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix. Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine. Turn batter out into the prepared pan (it’s quite thick, this is what you want), smoothing the top lightly with a spatula. Bake for about 52 to 58 minutes (I baked 54 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip – Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Recipe source: https://www.averiecooks.com/carrot-zucchini-bread Previous Next

< Back Quick Beef Chilli Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe I’ve made Chili many times over the years, using different recipes. I rate this one as one of my favorites because it’s quick and easy, and everyone raved of how good it was…. I did add one ‘secret’ ingredient that always elevates any recipe to the next level: portuguese ‘chouriço’!! Let me clear, the chili without the ‘chouriço’ would come out Good, but with the added ‘chouriço’ comes out Great!! ❤️ Try it (with or without chouriço) and let me know if you agree! Ingredients 1 pound ground Beef, 93% lean 1/2 portuguese chouriço, diced (optional) 1 tsp kosher salt, plus more to taste 1/2 small onion, chopped 1 medium red bell pepper, chopped 1 15 oz can reduced-sodium black beans, rinsed, drained 1 10 oz can diced tomatoes (mild with green chilies, drained if you’d like) 1/2 cup canned tomato sauce 3/4 cup light beer such as corona light, (or swap for 3/4 cups reduced-sodium beef broth) 1 tsp cumin 1/2 tsp chili powder 1/2 tsp paprika 1/4 tsp garlic powder black pepper, to taste Optional Toppings: Chopped red onions, cilantro leaves, lime wedges, sour cream, cheddar, avocado Preparation Heat a large pot on medium-high heat, brown the beef (and chouriço, if using) and season with salt. Cook breaking beef into 3/4-inch crumbles and stirring occasionally, 5 minutes. Add the onion and bell pepper and cook 1 to 2 minutes. Add the beans, tomatoes, tomato sauce, beer, and spices. Cover and cook low heat at least 60 minutes to blend the flavors, stirring occasionally. Taste for salt and adjust as needed, serve with toppings, as desired. Recipe adapted from skinnytaste Quick Beef Chili recipe. Previous Next

< Back Arroz Doce (Rice Pudding) Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe The milk and eggs give the rice pudding a rich, custard flavor, and the lemon peel that is cooked with the milk adds a light 'lemony' flavor to the dessert. Sprinkled with some cinnamon powder and you got yourself a piece of heaven! Served warm or even chilled, it is the perfect addition to any family gathering! Ingredients 1 L of water 4 wide strips of lemon peel 1 cinnamon stick ¾ tsp of salt 250 g arborio rice or spanish bomba rice 300 g sugar 750 ml whole milk 4 egg yolks beat in medium bowl 1 tablespoon butter Cinnamon to decorate Preparation In a medium saucepan, bring water to boil along with lemon peel, cinnamon stick, and salt. When it reaches a full boil, add in the rice. Reduce heat to a low simmer and cook for about 15 min until almost all of the water has been absorbed. Stir often. While rice is cooking, heat milk to very hot. Pour hot milk into rice mixture and stir. Simmer for 5 minutes. Stir in the sugar and turn off the heat. Slowly whisk a few tablespoons of the hot rice mixture into the egg yolks, one a time to temper the eggs. After the eggs are tempered with the hot rice mixture, pour egg mixture back into the saucepan and mix. With tongs or a fork, remove and discard lemon peels and cinnamon stick. Place mixture back on the stove and simmer gently for 10 minutes to allow mixture to thicken. Cool mixture in one large serving dish or into individual servings. Top with powdered cinnamon. Previous Next

< Back Butternut Squash Soup Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Throw away all your other recipes for Butternut Squash Soup! This is the winner!!! Simple to make, yet so rich in flavor! Absolutely love the hint of sage and rosemary… do not skip these herbs! And the creaminess… heavenly!! I served it with broccoli grilled cheese, but a hunk of crusty bread will do just fine!! Everyone went for seconds!! Ingredients 2 tablespoons extra-virgin olive oil 1 large yellow onion, chopped ½ teaspoon sea salt 1 (3-pound) butternut squash, peeled, seeded, and cubed 3 garlic cloves, chopped 1 tablespoon chopped fresh sage ½ tablespoon minced fresh rosemary 1 teaspoon grated fresh ginger 3 to 4 cups vegetable broth Freshly ground black pepper For serving Chopped parsley Crusty bread/broccoli grilled cheese Preparation Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper. Sauté until soft, about 5 to 8 minutes. Add the squash and cook, stirring occasionally, until it begins to soften, about 8 to 10 minutes. Add the garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute, until fragrant. Add 3 cups of the broth. Bring to a boil, cover, and reduce heat to simmer. Cook until the squash is tender, approximately 20 to 30 minutes. Let the soup cool slightly. Pour it into a blender, working in batches if necessary, and blend until smooth. If the soup is too thick, add up to 1 cup more broth and blend until desired consistency is reached. Season the soup to taste and serve garnished with parsley, pepitas, and accompanied by crusty bread. Recipe source: https://www.loveandlemons.com/butternut-squash-soup/ Previous Next

< Back Limoncello Cake Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe I had this Limoncello Cake for the first time at one of my book club meetings and it was ‘love at first taste’!! 😊 The lemony flavor coupled with a moist texture really won my heart! It does call for Limoncello Liquor, which I didn’t have at hand, but a quick stop at the liquor store solved the problem. What to do with the remaining limoncello liquor?Well… bake more cakes or drink it straight over the rocks!!! Ingredients 1 cup plain yogurt 2 eggs ⅓ cup canola oil 2 tablespoons lemon juice 2 tablespoons lemon zest 1 cup sugar ¼ cup limoncello liquor 2 cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 pinch salt Glaze ¾ cup confectioners' sugar 3 tablespoons limoncello liqueur Preparation Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray. Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan. Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly. Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture. Recipe by @allrecipes Previous Next

< Back Sautéed prawns Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Sautéed prawns are succulent shellfish delicacies cooked quickly in a skillet with butter or oil and seasoned with garlic, lemon, and herbs. They're tender, flavorful, and often served as an appetizer or main dish. The cooking method preserves their natural sweetness and juiciness, resulting in a dish that's both simple and delicious. Ingredients Garlic Paprika Red pepper flakes Olive oil Salt Parley to garnish Handful of love ❤️ Preparation Season to taste Sauté Previous Next