1 Tbs olive oil
1 c uncooked rice
1 tsp paprika
1/2 tsp cumin
1/4 tsp oregano
1/8 tsp cayenne pepper
1/4 tsp onion powder
1/4 tsp garlic powder
freshly cracked pepper
15 oz. can chickpeas, drained
15 oz. petite diced tomatoes, with juices
6 oz. jar quartered artichoke hearts, drained
1 c vegetable broth
Combine olive oil, rice, spices in the bowl of the rice cooker (or instant pot). Stir until the rice is coated in oil and spices.
Add chickpeas, tomatoes, artichoke hearts, and vegetable broth. Give everything a brief stir, then close the rice cooker and turn it onto the basic setting (or, for the Instant Pot, the "rice" setting).
Let the rice cooker cook until finished. Let it rest for at least 5 minutes after cooking, then open and gently fluff the rice to make sure everything is evenly mixed.
From Budget Bytes
Saturday, January 26, 2019
PB Chocolate Graham Cracker Bark
15-16 rectangular graham crackers (regular and/or chocolate)
1 c butter
1/3 c packed light brown sugar
1/3 c white sugar
1/2 tsp vanilla
1 c peanut butter
1 1/2 to 2 c chocolate chips
Preheat oven to 350. Arrange a single layer of graham crackers in (foil lined?) 11 X 17 pan without overlapping, breaking pieces to fit as needed.
In a medium saucepan, add the butter and sugars, cook over medium-low heat until the butter is melted. Whisking gently, increase the heat to medium and bring the mixture to a simmer. Cook for 5-6 minutes. Off the heat, whisk in the vanilla. Pour the mixture across the graham crackers and-- working quickly-- use an offset spatula or other rubber spatula to spread the caramel evenly over the graham crackers.
Bake for 10 minutes.
Remove from the oven (the the oven off, you'll use the warm oven in the next step). Dollop peanut butter in spoonfuls over the toffee. Let the peanut butter sit there until melty and spreadable (just a couple minutes) and then spread into an even layer across the toffee.
Sprinkle the chocolate chips over the top. Return the pan to the warm oven for a few minutes to let the chocolate chips melt. Once melted, spread the chocolate chips over the peanut butter. It's okay if the peanut butter and chocolate end up swirling together.
Top with nuts (pecans!) if desired. Let the toffee cool completely and then refrigerate for 1-2 hours. Break into pieces to serve or package in bags or containers for gift giving. Toffee is best if stored in a cool spot.
From Mel's Kitchen Cafe
1 c butter
1/3 c packed light brown sugar
1/3 c white sugar
1/2 tsp vanilla
1 c peanut butter
1 1/2 to 2 c chocolate chips
Preheat oven to 350. Arrange a single layer of graham crackers in (foil lined?) 11 X 17 pan without overlapping, breaking pieces to fit as needed.
In a medium saucepan, add the butter and sugars, cook over medium-low heat until the butter is melted. Whisking gently, increase the heat to medium and bring the mixture to a simmer. Cook for 5-6 minutes. Off the heat, whisk in the vanilla. Pour the mixture across the graham crackers and-- working quickly-- use an offset spatula or other rubber spatula to spread the caramel evenly over the graham crackers.
Bake for 10 minutes.
Remove from the oven (the the oven off, you'll use the warm oven in the next step). Dollop peanut butter in spoonfuls over the toffee. Let the peanut butter sit there until melty and spreadable (just a couple minutes) and then spread into an even layer across the toffee.
Sprinkle the chocolate chips over the top. Return the pan to the warm oven for a few minutes to let the chocolate chips melt. Once melted, spread the chocolate chips over the peanut butter. It's okay if the peanut butter and chocolate end up swirling together.
Top with nuts (pecans!) if desired. Let the toffee cool completely and then refrigerate for 1-2 hours. Break into pieces to serve or package in bags or containers for gift giving. Toffee is best if stored in a cool spot.
From Mel's Kitchen Cafe
Tuesday, December 18, 2018
Crockpot Ham
7-8 lb bone-in spiral-cut ham
1 c dark brown sugar
1/2 c real maple syrup
2 c pineapple juice
Use a 6-7 quart slow cooker. Unwrap ham and discard flavor packet. Place the ham into your stoneware, flat side down (remove that weird plastic thing). Rub sugar on all sides. Pour maple syrup and juices over the ham. If desired, use toothpicks to fix pineapple slices to ham. Cover and cook on low for about 5 hours. The ham is already cooked, so you're just heating it and allowing the juices to permeate.
If possible, baste ham with collected juice from the bottom of the crock pot an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.
From Stephanie O'Dea
1 c dark brown sugar
1/2 c real maple syrup
2 c pineapple juice
Use a 6-7 quart slow cooker. Unwrap ham and discard flavor packet. Place the ham into your stoneware, flat side down (remove that weird plastic thing). Rub sugar on all sides. Pour maple syrup and juices over the ham. If desired, use toothpicks to fix pineapple slices to ham. Cover and cook on low for about 5 hours. The ham is already cooked, so you're just heating it and allowing the juices to permeate.
If possible, baste ham with collected juice from the bottom of the crock pot an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.
From Stephanie O'Dea
Chocolate Caramel Faux Pecan Pie
Pie Crust
Chocolate Layer:
1 c semisweet chocolate chips
1/4 c heavy whipping cream
8 oz. cream cheese, softened
1/4 c granulated sugar
1 large egg
Caramel "Pecan" Layer:
1 sleeve Ritz crackers, crushed
28 caramels, unwrapped (or about 1 1/2 c homemade caramel)
1/4 c heavy whipping cream
1/4 c butter
2 large eggs
1 tsp vanilla extract
1/4 tsp salt
3/4 c granulated sugar
Make crust according to your own preferences. Preheat oven to 350 degrees.
For the chocolate layer, in a medium bowl, melt the chocolate chips and cream for one minute. Stir until melted and combined (microwave in short spurts if more time is needed).
In a large bowl (or blender) beat the cream cheese and sugar until smooth and combined. Add the egg and mix until just blended. Scrape in the chocolate mixture and mix until smooth. Spread the chocolate mixture evenly in the cooled crust.
For the caramel "pecan" layer, lightly crush the Ritz crackers while in their sleeve. In a medium bowl, combine the caramels, cream, and butter. Microwave at 1-minute intervals, stirring every 30 seconds or so, until melted and smooth. Watch carefully so the caramels don't overcook (this can happen more easily with store-bought caramels). Let the mixture cool slightly.
In a small bowl, whisk together the eggs, vanilla, salt and sugar. Quickly whisk this mixture into the caramel mixture. Stir in the Ritz crackers.
Pour the caramel mixture over the chocolate layer. Place the pie plate on a foil-lined baking sheet (in case of spillage) and bake for 45-50 minutes or until the center is almost set (it's okay if it jiggles slightly). Cover the edges of the pie crust part way through baking if it is becoming overly browned.
Let the pie cool for a couple of hours. Serve with either whipped cream or vanilla ice cream.
Modified from Mel's Kitchen Cafe
Chocolate Layer:
1 c semisweet chocolate chips
1/4 c heavy whipping cream
8 oz. cream cheese, softened
1/4 c granulated sugar
1 large egg
Caramel "Pecan" Layer:
1 sleeve Ritz crackers, crushed
28 caramels, unwrapped (or about 1 1/2 c homemade caramel)
1/4 c heavy whipping cream
1/4 c butter
2 large eggs
1 tsp vanilla extract
1/4 tsp salt
3/4 c granulated sugar
Make crust according to your own preferences. Preheat oven to 350 degrees.
For the chocolate layer, in a medium bowl, melt the chocolate chips and cream for one minute. Stir until melted and combined (microwave in short spurts if more time is needed).
In a large bowl (or blender) beat the cream cheese and sugar until smooth and combined. Add the egg and mix until just blended. Scrape in the chocolate mixture and mix until smooth. Spread the chocolate mixture evenly in the cooled crust.
For the caramel "pecan" layer, lightly crush the Ritz crackers while in their sleeve. In a medium bowl, combine the caramels, cream, and butter. Microwave at 1-minute intervals, stirring every 30 seconds or so, until melted and smooth. Watch carefully so the caramels don't overcook (this can happen more easily with store-bought caramels). Let the mixture cool slightly.
In a small bowl, whisk together the eggs, vanilla, salt and sugar. Quickly whisk this mixture into the caramel mixture. Stir in the Ritz crackers.
Pour the caramel mixture over the chocolate layer. Place the pie plate on a foil-lined baking sheet (in case of spillage) and bake for 45-50 minutes or until the center is almost set (it's okay if it jiggles slightly). Cover the edges of the pie crust part way through baking if it is becoming overly browned.
Let the pie cool for a couple of hours. Serve with either whipped cream or vanilla ice cream.
Modified from Mel's Kitchen Cafe
Thanksgiving Turkey
1 Turkey (recommended 12-14 lbs)
1 gallon chicken broth
1 Tbs whole peppercorns
1/2 c brown or white sugar
1 c kosher salt
5-6 cloves garlic, smashed
1 Tbs dehydrated onion
1 large spring fresh thyme
1 large spring fresh sage
1 large spring fresh rosemary
1 handful fresh parsley
8 c cold water
8 c ice
3/4 c salted butter, divided
1 Tbs chopped fresh sage
1/2 c chicken broth
2-3 cloves garlic
3-4 bags of stuffing
About a week before you begin brining your turkey, place it in the refrigerator to defrost
The day before you roast your turkey, combine the chicken broth and remaining brine ingredients (through the parsley) in a very large stock pot. Bring to a boil and then remove from heat and allow to cool to room temperature.
Remove the packaging from the turkey. Remove the neck and giblets (be sure to check the body and neck cavities) and toss. Rinse the turkey in cool water and the place it in a 5-gallon bucket. Add the cold water and the ice cubes, then add the brine mixture. Stir to combine. Cover with the lid and then place in a cold place for up to 24 hours.
When you're ready to roast your turkey, preheat the oven (usually 350). Soften 1/2 c butter and mix it with the 1 Tbs fresh sage and set aside. Remove the turkey from the brine, rinse it in cool water, and place in the roasting pan. Use your hands to loosen the skin between and over the breast. Spread handfuls of the sage butter between the breast and skin, rubbing any excess over the outside of the skin.
In a blender, combine 1/2 c chicken broth, 2-3 cloves of garlic, and 1/4 c melted butter until completely smooth. Use a flavor injector to inject the mixture all over the turkey.
Slip and remaining rosemary and thyme sprigs under the skin.
Stuff the turkey with prepared stuffing. Insert the meat thermometer into the thickest part of the turkey breast and then place the turkey into the (flour coated) roasting bag and roast until thermometer registers 165.
From Our Best Bites
1 gallon chicken broth
1 Tbs whole peppercorns
1/2 c brown or white sugar
1 c kosher salt
5-6 cloves garlic, smashed
1 Tbs dehydrated onion
1 large spring fresh thyme
1 large spring fresh sage
1 large spring fresh rosemary
1 handful fresh parsley
8 c cold water
8 c ice
3/4 c salted butter, divided
1 Tbs chopped fresh sage
1/2 c chicken broth
2-3 cloves garlic
3-4 bags of stuffing
About a week before you begin brining your turkey, place it in the refrigerator to defrost
The day before you roast your turkey, combine the chicken broth and remaining brine ingredients (through the parsley) in a very large stock pot. Bring to a boil and then remove from heat and allow to cool to room temperature.
Remove the packaging from the turkey. Remove the neck and giblets (be sure to check the body and neck cavities) and toss. Rinse the turkey in cool water and the place it in a 5-gallon bucket. Add the cold water and the ice cubes, then add the brine mixture. Stir to combine. Cover with the lid and then place in a cold place for up to 24 hours.
When you're ready to roast your turkey, preheat the oven (usually 350). Soften 1/2 c butter and mix it with the 1 Tbs fresh sage and set aside. Remove the turkey from the brine, rinse it in cool water, and place in the roasting pan. Use your hands to loosen the skin between and over the breast. Spread handfuls of the sage butter between the breast and skin, rubbing any excess over the outside of the skin.
In a blender, combine 1/2 c chicken broth, 2-3 cloves of garlic, and 1/4 c melted butter until completely smooth. Use a flavor injector to inject the mixture all over the turkey.
Slip and remaining rosemary and thyme sprigs under the skin.
Stuff the turkey with prepared stuffing. Insert the meat thermometer into the thickest part of the turkey breast and then place the turkey into the (flour coated) roasting bag and roast until thermometer registers 165.
From Our Best Bites
Monday, September 10, 2018
Pesto Pizza
Pizza Crust:
3 c flour
1 1/2 c water
2 tbs sugar
1 tsp salt
1 tbs yeast
Toppings:
Pesto
Sliced tomatoes (depends on the size-- 4-5 large ones; 8-9 small tomatoes)
Artichoke hearts, chopped
Onion, diced
Olive oil
Proof the yeast and sugar in warm water for 5 minutes or so. Add flour and salt, mix with a wooden spoon (feel free to spray Pam on the spoon first). Knead it a lot, set aside for an hour to rise.
Saute artichoke hearts and onion in olive oil until soft.
Roll it out to pizza shape. Spread pesto on pizza dough. Top with tomato slices and then sauted vegetables. Bake for 10-12 minutes at 450.
From Let Food Heal
3 c flour
1 1/2 c water
2 tbs sugar
1 tsp salt
1 tbs yeast
Toppings:
Pesto
Sliced tomatoes (depends on the size-- 4-5 large ones; 8-9 small tomatoes)
Artichoke hearts, chopped
Onion, diced
Olive oil
Proof the yeast and sugar in warm water for 5 minutes or so. Add flour and salt, mix with a wooden spoon (feel free to spray Pam on the spoon first). Knead it a lot, set aside for an hour to rise.
Saute artichoke hearts and onion in olive oil until soft.
Roll it out to pizza shape. Spread pesto on pizza dough. Top with tomato slices and then sauted vegetables. Bake for 10-12 minutes at 450.
From Let Food Heal
Wednesday, August 1, 2018
Teriyaki Chicken Salad Sandwiches
2 chicken breasts
Teriyaki baste and glaze (by Kikkoman)
2 stalks celery
1/3 c sliced green onions, chopped
1/4 c sliced almonds, toasted
1 mango, cut into smaller cubes (or 1 small can of mandarin oranges)
1/3-1/2 c mayonnaise
Salt and Pepper to taste
Croissants
Lettuce leaves
Marinate chicken for at least 4 hours. Grill for about 7 minutes per side. While chicken is grilling, combine celery and green onions in a small mixing bowl. When chicken is done, allow to stand for about 10 minutes and then cut into bite-sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Add 2-3 (or more!) tablespoons of the teriyaki sauce to taste. Refrigerate for several hours.
Right before serving add mango and nuts. Season with salt and pepper to taste. You might want to add more mayo or teriyaki sauce. Serve on a lettuce leaf in a croissant (or pita).
From Our Best Bites
Teriyaki baste and glaze (by Kikkoman)
2 stalks celery
1/3 c sliced green onions, chopped
1/4 c sliced almonds, toasted
1 mango, cut into smaller cubes (or 1 small can of mandarin oranges)
1/3-1/2 c mayonnaise
Salt and Pepper to taste
Croissants
Lettuce leaves
Marinate chicken for at least 4 hours. Grill for about 7 minutes per side. While chicken is grilling, combine celery and green onions in a small mixing bowl. When chicken is done, allow to stand for about 10 minutes and then cut into bite-sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Add 2-3 (or more!) tablespoons of the teriyaki sauce to taste. Refrigerate for several hours.
Right before serving add mango and nuts. Season with salt and pepper to taste. You might want to add more mayo or teriyaki sauce. Serve on a lettuce leaf in a croissant (or pita).
From Our Best Bites
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