rollcough9-blog

[rollcough9-blog]

Popeyes’ banana pudding parfait looks like dessert at Grandma’s house

Banana pudding is a Southern delicacy, and now fried chicken chain Popeyes Louisiana Kitchen is honoring its Southern heritage with a banana pudding parfait. If you’re getting flashbacks to Grandma’s kitchen, you’re not alone — this is the sweet taste of childhood for many Americans. But hurry over to your nearest location, because the gooey dessert is only available for a limited time.

The 75 Best Fried Chicken Places in America

According to an email from Popeyes, the chain’s banana pudding parfait has a buttery vanilla cookie crumb crust topped with sweet creamy banana pudding and lightly whipped cream, and is garnished with a whole vanilla wafer cookie and buttery vanilla cookie crumbs.

Banana pudding is all-American. The sweet treat first appeared around 1902 or 1903 and is usually layered, kind of like a trifle. Tennessee even hosts an annual National Banana Pudding Festival (coming up in October, so you have plenty of time to prepare).

Popeyes Louisiana Kitchen

The dessert is available now, but not forever, at Popeyes Louisiana Kitchen locations nationwide.

Popeyes is nothing if not innovative. Earlier this month, the chain offered a Mardi Gras Beadbox, so diners in New Orleans could walk around that lively city’s famed celebration wearing their chicken dinner strung on some colorful Mardi Gras beads.

If Popeyes’ banana pudding parfait has you reminiscing about home cooking, here are 10 reasons your food never tastes as good as your Grandma’s did.

Source: https://www.thedailymeal.com/popeyes-louisiana-kitchen-banana-pudding-parfait/032119

[rollcough9-blog]

Greek Yogurt Muesli Parfaits

These high-protein Greek yogurt parfaits are filled with hearty muesli and fresh berries. The ultimate make-ahead healthy breakfast recipe!

Now that both of my boys are in school all day, our morning routines can be a little hectic. 

Of course, the boys are thrilled to be back in school, but I’d be lying if I said I didn’t sometimes miss our leisurely summer morning routine.

While we don’t have loads of homework just yet, my boys still require extra help in the morning. When do they start making themselves breakfast? Asking for a friend…

The best solution I’ve found for a stress-free morning is to prep as much as possible the night before. Whether that’s laying out their outfits, making their lunches or having paperwork already filled out and placed in backpacks, I’ve learned the more I can do ahead of time, the less frantic I feel in the morning.

One of my favorite make-ahead breakfast recipes is a quick and easy Greek yogurt parfait. For these parfaits I layer three simple ingredients: Bob’s Red Mill muesli, Greek yogurt and fresh berries.

Whether you use their old country style, gluten free or paleo version doesn’t matter. What I love MOST is that Bob’s Red Mill Muesli doesn’t have any added sugar like most store-bought cereals.

To sweeten you can use vanilla yogurt or simply rely on sweet, seasonal berries or whatever fruit is in season in your neck of the woods.

Your spoon is waiting.

Greek Yogurt Muesli Parfaits

This high-protein Greek yogurt parfaits are filled with hearty muesli and fresh berries. The ultimate make-ahead healthy breakfast recipe!

Course: Breakfast, Snack

Cuisine: American

Keyword: greek yogurt, parafaits

Servings: 4

Calories: 280 kcal

Author: Liz DellaCroce

Ingredients

4 cups Greek yogurt any flavor such as vanilla

1 cup Bob's Red Mill Muesli any variety

2 cups fresh berries or fruit of choice

Instructions

Layer four glasses with 1/3 cup each Greek yogurt in the bottom. Top each glass with 2 tablespoons Bob's Red Mill muesli then scatter with 1/4 cup berries. Repeat until you've used all the ingredients. 

Nutrition Facts

Greek Yogurt Muesli Parfaits

Amount Per Serving (1 glass)

Calories 280 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 1g 5%

Cholesterol 10mg 3%

Sodium 72mg 3%

Potassium 338mg 10%

Total Carbohydrates 36g 12%

Dietary Fiber 4g 16%

Sugars 17g

Protein 23g 46%

Vitamin A 0.8%

Vitamin C 8.7%

Calcium 22.4%

Iron 1.9%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe by The Lemon Bowl // Photography by Alejandro Photography

Disclaimer: I am honored to be a Bob’s Red Mill brand ambassador. Thank you for supporting the brands that make The Lemon Bowl possible. As always, all thoughts are 100% my own.

Want more fantastic breakfast ideas for your family?? Head over to my Pinterest board!

You May Also Like:

<![CDATA[ .yuzo_pro .button-loads-more-post position: relative; display: inline-block; padding: 6px 20px; margin: 20px 10px; border-radius: 3px; font-family: sans-serif; font-size: 18px; line-height: 1.2em; font-weight: 400; letter-spacing: 1px; text-decoration: none; background: white; color: #707070; background: url('data:image/svg+xml;base64,PD94bWwgdmVyc2lvbj0iMS4wIiBlbmNvZGluZz0idXRmLTgiPz4gPHN2ZyB2ZXJzaW9uPSIxLjEiIHhtbG5zPSJodHRwOi8vd3d3LnczLm9yZy8yMDAwL3N2ZyI+PGRlZnM+PGxpbmVhckdyYWRpZW50IGlkPSJncmFkIiBncmFkaWVudFVuaXRzPSJvYmplY3RCb3VuZGluZ0JveCIgeDE9IjAuNSIgeTE9IjEuMCIgeDI9IjAuNSIgeTI9IjAuMCI+PHN0b3Agb2Zmc2V0PSIwJSIgc3RvcC1jb2xvcj0iI2Y3ZjdmNyIvPjxzdG9wIG9mZnNldD0iMjAlIiBzdG9wLWNvbG9yPSIjZmFmYWZhIi8+PHN0b3Agb2Zmc2V0PSIxMDAlIiBzdG9wLWNvbG9yPSIjZmZmZmZmIi8+PC9saW5lYXJHcmFkaWVudD48L2RlZnM+PHJlY3QgeD0iMCIgeT0iMCIgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgZmlsbD0idXJsKCNncmFkKSIgLz48L3N2Zz4g'); background: -webkit-gradient(linear, 50% 100%, 50% 0%, color-stop(0%, #f7f7f7), color-stop(20%, #fafafa), color-stop(100%, #ffffff)); background: -moz-linear-gradient(bottom, #f7f7f7, #fafafa 20%, #ffffff); background: -webkit-linear-gradient(bottom, #f7f7f7, #fafafa 20%, #ffffff); background: linear-gradient(to top, #f7f7f7, #fafafa 20%, #ffffff); -moz-box-shadow: #b3b3b3 0 1px; -webkit-box-shadow: #b3b3b3 0 1px; box-shadow: #b3b3b3 0 1px; border: 1px solid #e6e6e6; width:50%; .yuzo_pro .button-loads-more-post:hover background: url('data:image/svg+xml;base64,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'); background: -webkit-gradient(linear, 50% 100%, 50% 0%, color-stop(0%, #fafafa), color-stop(30%, #ffffff), color-stop(100%, #ffffff)); background: -moz-linear-gradient(bottom, #fafafa, #ffffff 30%, #ffffff); background: -webkit-linear-gradient(bottom, #fafafa, #ffffff 30%, #ffffff); background: linear-gradient(to top, #fafafa, #ffffff 30%, #ffffff); .yuzo_pro .button-loads-more-post:active background: url('data:image/svg+xml;base64,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'); background: -webkit-gradient(linear, 50% 0%, 50% 100%, color-stop(0%, #fafafa), color-stop(30%, #ffffff), color-stop(100%, #ffffff)); background: -moz-linear-gradient(top, #fafafa, #ffffff 30%, #ffffff); background: -webkit-linear-gradient(top, #fafafa, #ffffff 30%, #ffffff); background: linear-gradient(to bottom, #fafafa, #ffffff 30%, #ffffff); -moz-box-shadow: inset #cccccc 0 1px; -webkit-box-shadow: inset #cccccc 0 1px; box-shadow: inset #cccccc 0 1px; -moz-transform: translateY(1px); -ms-transform: translateY(1px); -webkit-transform: translateY(1px); transform: translateY(1px); color:gray; .yuzo_pro .button-loads-more-post .animation_load display:none; .yuzo-text-loads-more-no-post display: block; width: 100%; clear: both; .yuzo_pro .yuzo-text-loads-more text-align: center; ]]><![CDATA[ /* general yuzo style */ .yuzo_pro .relatedthumb cursor:pointer; .yuzo_pro overflow: hidden; padding: 10px 0; margin: 10px 0; width: 100%; display: block; /*float: left;*/ /*problem with other plugins*/ clear: both; .yuzo_pro .yuzo_clearfixed, .yuzo_widget_wrap .yuzo_clearfixedclear: both;display: block;margin: 5px 0; .yuzo_pro .text-center text-align:center;margin:0 auto;display:block; .yuzo_pro h3 margin-bottom: 0!important .yuzo_pro .relatedposts margin: 0 0 20px 0; float: left; font-size: 12px; .yuzo_pro .relatedposts h3 font-size: 20px; /*margin: 0 0 5px 0;*/ .yuzo_pro .relatedthumb margin: 0 1px 0 1px; float: left;line-height: 15px;text-align: left; /*padding: 5px;*/ .yuzo_pro .relatedthumb img margin: 0 0 3px 0; padding: 0; .yuzo_pro .relatedthumb a overflow: hidden; text-decoration: none; display:block; padding:0;background-image: none;background-color:transparent; .yuzo_pro .yuzo_text margin-top: 10px; display: block; .yuzo_pro .relatedthumb .yuzo-img-wrap margin-bottom: 4px; .yuzo_pro .yuzo__bf_textmargin:10px auto; .yuzo_pro .yuzo__title--centered text-align:center;display:block;margin:0 auto; #wp-admin-bar-admin_yuzo_views .yuzo_menu_bar_icons margin-left: 5px;width: 20px;height: 26px;background-image:url('https://cdn.thelemonbowl.com/wp-content/plugins/yuzo-pro/assets/images/fires3.png');background-repeat: no-repeat; position: absolute;top: 0;left: 0; #wp-admin-bar-admin_yuzo_views .ab-item position: relative; padding-left: 26px!important; #wp-admin-bar-admin_yuzo_views .yuzo_menu_bar_icons.color_normal background-position: -3px 5px; #wp-admin-bar-admin_yuzo_views .yuzo_menu_bar_icons.color_flare_hot background-position: -22px 5px; #wp-admin-bar-admin_yuzo_views .yuzo_menu_bar_icons.color_flare_hot2 background-position: -43px 5px; #wp-admin-bar-admin_yuzo_views .yuzo_menu_bar_icons.color_flare_hot3 background-position: -62px 5px; #wp-admin-bar-admin_yuzo_views .yuzo_menu_bar_icons.color_flare_hot4 background-position: -83px 5px; ]]><![CDATA[ /* theme standar style */ .yuzo_pro .relatedthumb.box_shadow_related .yuzo-img /*box-shadow: 1px 1px 3px rgba(227, 227, 227, 1);*/ box-shadow: 0 1px 4px rgba(0, 0, 0, 0.2) !important; ]]><![CDATA[ .yuzo_pro img width:47.6px !important; height:200px !important; .yuzo_pro .relatedthumb line-height:inherit;background:#ffffff ;color:#919191!important; .yuzo_pro .relatedthumb:hover background:#FFFFD3 !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; .yuzo_pro .relatedthumb a color:!important;text-decoration:none;outline:none;border-bottom:0; .yuzo_pro .relatedthumb a:active,.yuzo_pro .relatedthumb a:focus,.yuzo_pro .relatedthumb a:-webkit-any-link color:!important;text-decoration:none;outline:none;border-bottom:0; .yuzo_pro .relatedthumb:hover a color:!important; .yuzo_pro .relatedthumb:hover .yuzo__text--title color:!important; .yuzo_pro .yuzo_text, .yuzo_pro .yuzo_views_post color:#919191!important; .yuzo_pro .relatedthumb:hover .yuzo_text, .yuzo_pro:hover .yuzo_views_post color:!important; .yuzo_pro .relatedthumb box-sizing: border-box; margin: 0% 1% 0% 0%!important; padding: 5px 5px 5px 5px; .yuzo_pro .relatedthumb .icon_middle_only_style_1 display:none; .yuzo_pro .relatedthumb .yuzo_meta margin:2px 2px 2px 2px;;font-size: 12px;color: #c4c4c4; text-align: left ; ;line-height:12px; .yuzo_pro .relatedthumb .yuzo_meta .yuzo_meta_view, .yuzo_pro .relatedthumb .yuzo_meta .yuzo_meta_date, .yuzo_pro .relatedthumb .yuzo_meta .yuzo_meta_category, .yuzo_pro .relatedthumb .yuzo_meta .yuzo_meta_author display:inline; margin:0 5px; .yuzo_pro .relatedthumb .yuzo_meta > div:nth-child(1) margin-left: 0!important; text-align: left; margin-right: 0!important; .yuzo_pro .relatedthumb .yuzo_meta .yuzo_meta_view:before content:''; font-family: 'Fontawesome'; font-size:13px;padding-right: 1px; .yuzo_pro .relatedthumb .yuzo_meta .yuzo_meta_date:before content:''; font-family: 'Fontawesome'; font-size:13px;padding-right: 1px; .yuzo_pro .relatedthumb .yuzo_meta .yuzo_meta_category:before content:''; font-family: 'Fontawesome'; font-size:13px;padding-right: 1px; .yuzo_pro .relatedthumb .yuzo_meta .yuzo_meta_author:before content:''; font-family: 'Fontawesome'; font-size:13px;padding-right: 1px; .yuzo_pro .relatedthumb .yuzo-img .yuzo_pro .relatedthumb:hover .yuzo-img -webkit-filter: brightness(1.5);filter: brightness(1.5); /* for widgets */ .yuzo_pro.ycolumns-widget .yuzo_pro.ycolumns-widget .relatedthumb /*width: 100%;*/ width:47.6px; .yuzo_pro .yuzo_wrapsmargin-top:5px; /* responsive */ .yuzo_pro.ycolumns-8 .relatedthumb width:47.6%; .yuzo_pro.ycolumns-7 .relatedthumb width:47.6%; .yuzo_pro.ycolumns-6 .relatedthumb width:47.6%; .yuzo_pro.ycolumns-5 .relatedthumb width:47.6%; .yuzo_pro.ycolumns-4 .relatedthumb width:47.6%; .yuzo_pro.ycolumns-3 .relatedthumb width:47.6%; .yuzo_pro.ycolumns-2 .relatedthumb width:47.6%; @media all and (max-width: 1170px) .yuzo_pro.ycolumns-8 .relatedthumb width: 18%!important; @media all and (max-width: 1024px) .yuzo_pro.ycolumns-8 .relatedthumb width: 23%!important; @media all and (max-width: 899px) .yuzo_pro.ycolumns-4 .relatedthumb width:47.6%; .yuzo_pro.ycolumns-8 .relatedthumb width: 23%!important; @media all and (max-width: 750px) .yuzo_pro.ycolumns-4 .relatedthumb width:47.6%; .yuzo_pro.ycolumns-5 .relatedthumb width:47.6%; .yuzo_pro.ycolumns-6 .relatedthumb width:47.6%; .yuzo_pro.ycolumns-7 .relatedthumb width:47.6%; .yuzo_pro.ycolumns-8 .relatedthumb width:22%!important; .yuzo_pro.ycolumns-5.yrows-1 .yuzo_wraps .relatedthumb:nth-child(5) display: none; @media all and (max-width: 700px) .yuzo_pro.ycolumns-8 .relatedthumb width:30%!important; @media all and (max-width: 550px) .yuzo_pro.ycolumns-3 .yuzo_wraps .relatedthumb, .yuzo_pro.ycolumns-4 .yuzo_wraps .relatedthumb width:48.6%; .yuzo_pro.ycolumns-3 .yuzo_wraps .relatedthumb .yuzo-img-wrap , .yuzo_pro.ycolumns-4 .yuzo_wraps .relatedthumb .yuzo-img-wrap, .yuzo_pro.ycolumns-3 .yuzo_wraps .relatedthumb .yuzo-img , .yuzo_pro.ycolumns-4 .yuzo_wraps .relatedthumb .yuzo-img , .yuzo_pro.ycolumns-5 .yuzo_wraps .relatedthumb .yuzo-img , .yuzo_pro.ycolumns-6 .yuzo_wraps .relatedthumb .yuzo-img , .yuzo_pro.ycolumns-7 .yuzo_wraps .relatedthumb .yuzo-img , .yuzo_pro.ycolumns-8 .yuzo_wraps .relatedthumb .yuzo-img /*height:160px!important;*/ height:100%!important; .yuzo_pro.ycolumns-4 .yuzo_wraps .relatedthumb height:250px!important; .yuzo_pro.ycolumns-4 .yuzo_wraps .relatedthumb .yuzo-img height: 180px!important; .yuzo_pro.ycolumns-8 .relatedthumb width:48.10%!important; @media all and (max-width: 420px) .yuzo_pro.ycolumns-3,.yuzo_pro.ycolumns-4,.yuzo_pro.ycolumns-2,.yuzo_pro.ycolumns-5, .yuzo_pro.ycolumns-6, .yuzo_pro.ycolumns-7, .yuzo_pro.ycolumns-8 margin:0 auto; .yuzo_pro.ycolumns-3 .relatedthumb,.yuzo_pro.ycolumns-4 .relatedthumb,.yuzo_pro.ycolumns-2 .relatedthumb,.yuzo_pro.ycolumns-5 .relatedthumb,.yuzo_pro.ycolumns-6 .relatedthumb, .yuzo_pro.ycolumns-7 .relatedthumb, .yuzo_pro.ycolumns-8 .relatedthumb width:48.10%!important; margin:5px; .yuzo_pro.theme_standar-style-1 .yuzo_text display: block; ]]><![CDATA[.yuzo_pro .yuzo_pro .relatedthumb]]>

Source: https://thelemonbowl.com/greek-yogurt-muesli-parfaits/

[rollcough9-blog]

Cinnamon Roll Casserole

This easy to serve Cinnamon Roll Casserole comes together quickly and easily using Rhodes Frozen Cinnamon Rolls and a few pantry staples.  

There's nothing better than the aroma of fresh cinnamon rolls baking in the oven. What's better than fresh, hot cinnamon rolls? Well, this delicious Cinnamon Roll Casserole of course. Fluffy cinnamon roll pieces baked together with eggs, half and half , butter, brown sugar, cinnamon, vanilla and topped with a cream cheese icing.  Everyone will love this ooey-gooey casserole filled with warm cinnamon rolls. 

This delicious cinnamon roll casserole is perfect for Saturday morning breakfasts, brunch, holidays or if you have overnight guests you want to impress. This casserole is super simple to make and there's no rising time involved. Just cut the cinnamon rolls into pieces, assemble the casserole and bake. My group was pretty hungry, so, I cooked mine in the oven, but if you plan ahead this recipe can also be made in your slow cooker. 

One package of Rhodes Frozen Thaw, Rise & Bake Cinnamon Rolls can easily be transformed into this scrumptious breakfast casserole. Each 36.5 ounce package contains 12 cinnamon rolls and two cream cheese icing packets which are used for the topping. Just add your pantry staples and you're ready to get baking.  

If you want to add a bit of crunch, you can top this breakfast casserole with some pecan pieces. Rhodes frozen cinnamon rolls can be found in the freezer section of the grocery store next to the other Rhodes frozen bread products. Keep them in the freezer until you're ready to use them. Let's get started and I will show yon how easily this recipe came together. 

These are the ingredients you will need: 1 - package Rhodes thaw, rise & bake frozen cinnamon rolls (thawed but still cold), 4 eggs, half and half or whole milk, butter, cinnamon, brown sugar, vanilla and pecans (if using). I thought I might need the powdered sugar but I didn't, so that is why it is pictured, but it is not needed in the recipe. The two icing packets were more than enough for the topping. 

Remove cinnamon rolls from the package and cut each roll into sixths (set the icing packets aside for later). Spray the sides of a 13 x 9 inch or 3 quart baking pan. Add the melted butter to the bottom of the pan. 

Add cinnamon roll pieces as evenly as possible into pan. 

In a small bowl add the eggs, half and half,  cinnamon, brown sugar, maple syrup (if using)  and vanilla. 

Whisk until combined.   

Pour the egg mixture over the cinnamon roll pieces. Sprinkle pecan pieces on top (if using).

Bake at 350 degrees for 35-45 minutes or until the casserole is cooked through, set and golden brown on top. Remove casserole from oven and let cool for 10 minutes. 

Squeeze out the cream cheese icing into a small microwave safe bowl. Use the defrost setting and defrost about 30 seconds to thin the icing. Drizzle icing evenly over the top of the warm casserole. Cut into serving size pieces. 

Serve warm with a side of sausage, bacon and eggs. I just know your family is going to love this cinnamon roll casserole as much as mine does. 

Cinnamon Roll Casserole 

12 - (36.5 oz package) Rhodes Thaw, Rise & Bake Cinnamon Rolls, thawed but still cold  3 - tablespoons melted butter 4 - eggs 1/2 - cup half and half or whole milk 2 - teaspoons  cinnamon 1 - tablespoon brown sugar 1 1/2 - teaspoon vanilla extract 1/4 - cup maple syrup (optional)   1/2 - cup pecan pieces (optional) 2 - packets reserved cream cheese icing 

Preheat oven to 350 degrees. 

Remove cinnamon rolls from package and cut each roll into sixths. Set the icing packets aside for later. 

Spray the sides only of a 13 x 9 inch or 3 quart baking pan. Add the melted butter to the bottom of the pan. 

Add cinnamon roll pieces as evenly as possible into pan. 

In a small bowl add the eggs, half and half,  cinnamon, brown sugar, maple syrup (if using) and vanilla. Whisk until combined.  Pour the egg mixture over the cinnamon rolls pieces. 

Sprinkle pecan pieces on top (if using).

Bake at 350 degrees for 35-45 minutes or until the casserole is cooked through, set and golden brown on top. 

Remove casserole from oven, let cool for 10 minutes. 

Squeeze out the cream cheese icing into a small microwave safe bowl. Use the defrost setting and defrost about 30 seconds to thin the icing. 

Drizzle icing evenly over the top of the warm casserole. Cut into pieces and serve warm.

Slow Cooker Version: 

Remove the cinnamon rolls from package and cut each roll into sixths (set the icing packets aside). Spray a 6 -8 quart slow cooker with non-stick butter spray. Add half of the cinnamon rolls pieces to the slow cooker. 

In a small bowl add the eggs, half and half,  cinnamon, brown sugar and vanilla. Whisk until combined. Pour the egg mixture over the cinnamon rolls pieces in the slow cooker. 

Add the remaining cinnamon roll pieces on top. Drizzle one icing packet over the cinnamon rolls. Cover and cook on low for 2 1/2 hours. Remove the lid and drizzle the second icing packet evenly on top. Serve immediately.  

Recipe yields: 6-8 servings 

adapted from:  Hugs & Cookies

For more cinnamon roll goodness, check out my other Rhodes Sweet Roll Recipes below:

Apple Pie Cinnamon Rolls  Peach Pie Cinnamon Rolls Shortcut Cinnamon Roll Cake  Lemon Sweet Rolls  Skillet Apple Dumpling Bites Sweetened Coconut Buns (Pani Popo)

This post is sponsored by Rhodes Bread! I love sharing recipes using their frozen dough products. As always all opinions are my own. #ad #rhodesbread  #frozendough 

If you give this recipe a try, let me know by leaving a comment below or tag me on Instagram @mommyskitchen. ❤

Source: https://www.mommyskitchen.net/2018/07/cinnamon-roll-breakfast-casserole.html

[rollcough9-blog]

Peach Maple Yogurt Cake

Peach Maple Yogurt Cake

Cakes, Desserts, Summer

I’m currently watching old BadGirlRiri music videos because I’m procrastinating from cleaning out the dishwasher. There’s a white film that’s coating all my dishes and after I did some googling I found that it must be clogged and I gotta clean it with citric acid. Sounds fun!

A few weeks ago, I went to Vermont where everything is maple this and maple that. I came home regretting that I didn’t buy a jar of maple cream. So I figured it wouldn’t be too difficult to make it and umm…it’s not difficult per se, but man is it time consuming and petty. I love pettiness but not this type of pettiness, you know?!

I’m dreaming of maple cream cookies or making cajeta or dulce de leech but with maple. Maybe I’l put my cookie cutters that I bought in Japan to good use.

Instead, I opted to put off my maple cream dreams for fall (sounds more seasonally appropriate) and make something summery…with just a hint of maple.

This cake is so fluffy. The yogurt gives it a lovely light texture, while the peach jam that’s in between the layers gives a nice summer-y vibe. The yogurt and maple in the frosting tie it all together. This is a summer-y dream. I love this cake so very much.

I topped it with some slices of yellow peaches, golden raspberries, random sprigs of mint and a sprinkling of powdered sugar. Have fun with it, there’s no right way to do it.

Peach Maple Yogurt Cake

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 5 minutes

Yield: 1 (8-inch) cake

Serving Size: 6 to 8

Ingredients

Peach Quick Jam:

2 large ripe yellow peaches, peeled and then quartered

Juice from 1 lemon

1/4 cup white granulated sugar

Pinch of salt

Yogurt Cake Layers:

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup plain whole milk yogurt

1/2 cup milk

3/4 cup unsalted butter, softened

1 3/4 cup white sugar

3 large eggs

2 teaspoons pure vanilla extract

Maple Frosting:

1 cup unsalted butter

4 cups powdered sugar

2 tablespoons maple syrup

2 tablespoons yogurt

Pinch of salt

Decorative Toppings:

1 peach, sliced

Handful of golden raspberries

Mint leaves

1 teaspoon powdered sugar, sifted

Directions

To Make the Peach Quick Jam:

To a blender, add the quartered peaches and lemon juice. Blend until smooth. Pour into a medium saucepan and then add the sugar. Turn the heat to medium and bring to a gentle simmer and cook this, while stirring frequently, until thickened, about 8 minutes. Set aside.

To Make the Yogurt Cake Layers:

Preheat the oven to 350 degrees F. Grease and prep two (8-inch) round cake pans. I like to place round of parchment on the bottom of my cake pans too, just to make sure nothing sticks.

In a medium bowl, whisk together the all-purpose flour, baking powder and salt. Measure out the yogurt and milk and whisk it together until smooth.

In the bowl of a stand-up mixer, with the paddle attachment, add the butter and sugar; beat until light and fluffy, about 2 minutes. Add the eggs and vanilla extract; beat until combined about 30 seconds.

Next, alternating between the dry ingredients and yogurt mixture, add them to the butter mixture until combined. Scrape the bottom of the bowl just to make sure there aren’t any flour-y bits hiding. Divide amongst the two prepared cake pans and transfer to the oven to bake for about 25 to 30 minutes, until a skewer inserted into the center comes out clean.

Allow to cool in their pans for 5 to 7 minutes, until inverting them onto cooling racks.

To Make the Frosting:

To the bowl of a stand-up mixer with the paddle attachment, add the butter. Beat for 30 seconds, until smooth. Add the sifted powdered sugar, maple syrup, yogurt and pinch of salt. Beat until smooth and fluffy, about 1 to 2 minutes.

To Frost the Cake:

Add the frosting how you like, adding the peach jam in between the layers. (You might end up with about 1/4 cup leftover--you can use it on toast!) I did a simple crumb coat and then transferred it to the fridge and added one more smooth coat.

I added a few slices of peaches, golden raspberries and mint leaves to one side of the cake. And then dusted it with sifted powdered sugar. That’s it! Slice and serve.

3.1

http://www.acozykitchen.com/peach-maple-yogurt-cake/

August 8, 2018 by Adrianna Adarme

Adrianna Adarme

A Cozy Kitchen is a blog written by Adrianna Adarme. Adrianna likes corgis, pancakes and cute things.

Previous Post Next Post

You Might Also Like

Blackberry Semi-Freddo

July 6, 2011

Homemade Mint Milano Cookies

December 9, 2015

Rocky Road, Two Ways

September 5, 2011

Hi! This is my lil’ corner on da internets called A Cozy Kitchen. I live in Los Angeles, California with my husband Joshua and my corgi Amelia.

Read More

Cozy Cooking Playlist!

Cookbook!

Stay Up To Date

SUBSCRIBE

Late Summer Stuff To Eat

Fun Brand Partnerships

Source: http://www.acozykitchen.com/peach-maple-yogurt-cake/

[rollcough9-blog]

Slow Cooker Korean Beef Short Ribs

 January 29, 2019   Lisa    2 Comments

I’ve got a tasty and simple new comfort food recipe for you—Slow Cooker Korean Short Ribs! This turned out even better than I was expecting. With only a few ingredients to mix together, including only two that you actually have to cut with a knife, it could not have been any easier to make. I served it over brown rice ramen noodles with roasted carrots and other veggies on the side.

Some of My Favorite Slow Cooker Meals

I continue to love my slow cooker for when I just don’t feel like making a big dinner at the end of the day. Here are some of my other favorite meals to make in there…

What’s your favorite thing to make in your slow cooker?

Slow Cooker Korean Short Ribs

Inspired by Food & Wine Magazine

Print

Ingredients

3 1/4 pounds bone-in beef short ribs, 3 or 3 1/2 pounds

1 cup water

3/4 cup soy sauce

1/3 cup sake

1/4 cup honey

1 teaspoon toasted sesame oil

6 garlic cloves, crushed

4 green onions, chopped, white and green parts

Instructions

Place the short ribs in the bottom of the slow cooker. Whisk together the rest of the ingredients and pour over top. Cook on high for 5 or 6 hours, until the meat is falling off the bone, flipping the meat over once during the cooking process for even flavor.

Recipe Notes

We recommend organic ingredients when feasible. Gluten-free of gluten-free soy sauce is used.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

Category: Dinner, Recipes, Slow Cooker

Free Membership

Get instant access to tons of content by joining the 100 Days Membership area! 100% free, always!

Other Posts You Might Like

About Lisa

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

Reader Interactions

Source: https://www.100daysofrealfood.com/slow-cooker-korean-short-ribs/

[rollcough9-blog]

Swiss Chicken Wings (Homemade Recipe)

Several years ago, I posted a recipe, Braised Sweet Soy Chicken Wings, that’s also called “Swiss wings”. It’s made with a bottle of store-bought marinade. I’ve got thumbs up from my family. If you’re a wing lover and want to make this dish from scratch, go for this version. With only a few simple ingredients, you can make some flavoursome marinade to braise your chicken wings.

It’s a not dish related to Switzerland. Why is it called Swiss wings any way? There’s a funny story spread around. A western customer asked the dish name after tasting at a popular Chinese restaurant. He misunderstood the Chinese waiter’s pronunciation of “sweet wings” as “Swiss wings”. Then this beautiful name, Swiss Wing was used ever since in Chinese community.

Swiss wings are similar to sweet soy sauce wings, but added some fragrant spices. To make this dish, basically, you only need light soy sauce and dark soy sauce, added with some popular Asian spices, Sichuan peppercorns, star anise and bay leaves. The aroma will be infused into your delicious Swiss chicken wings.

Top left: spices. Bottom left: rock sugar.

You’d notice that I use rock sugar (冰糖) instead of regular white sugar to make the sauce. Rock sugar is a kind of unprocessed raw sugar and it will give your sauce a depth of flavour, and your chicken wings a glossy and shiny look.

You don’t need to cook the dish too long, yet its flavour is very addictively delicious. This recipe has become as my life saver on hectic days since I learnt to make it.

To get the best result, blanch chicken wings in a large pot of hot water, in order to remove blood and impurities, before cooking them in the sauce. The grease on the chicken skin will be removed too. It helps to brown your chicken wings evenly and beautifully.

Swiss Chicken Wings Recipe

(Printable recipe) By Christine’s Recipes Prep time: 10 mins Cook time: 35 mins Yield: 3 to 4 serves

Ingredients:

16 pcs (about 870 gm) chicken wings

2 to 3 slices ginger

2 spring onion, roughly chopped

125 ml light soy sauce

125 ml dark soy sauce

250 ml water

3 Tbsp shaoxing wine

1 tsp Sichuan peppercorns

3 to 4 star anise

2 slices bay leaves

50 gm rock sugar, or taste

Method :

Put in ginger and spring onion in boiling water, blanch the chicken wings to remove blood and impurities if any. Drain well. Rinse and soak in cold water for 10 minutes. Set aside.

In a deep pot, pour in light soy sauce, dark sauce, water and wine. Add Sichuan peppercorns, star anise, bay leaves and rock sugar. Bring it to a boil over high heat. Add in chicken wings. When it boils again, reduce heat to medium-low, and simmer for about 15 minutes, or until cooked through. Turn off the heat. Let the chicken wings sit inside the pot and steep for about 15 to 20 minutes. The wings will take up more flavours of the sauce. Serve hot and enjoy!

Notes：

By immediately soaking the chicken wings in cold water after blanching, it helps the chicken skin keep nice and crispy.

You might leave the chicken wings in the sauce for a while and let them take up more flavours. But you can serve them immediately if you run out of time.

Rock sugar is highly recommended. It will produce glossy and shiny look. It’s available at Asian grocers.

The leftover sauce can be kept in fridge for a week or so. The sauce can be reused to cook chicken wings again, or hard-boiled eggs if you want. Add certain amount of water if necessary because some water will be boiled away for the first time.

Source: https://en.christinesrecipes.com/2018/08/swiss-chicken-wings-homemade-recipe.html

[rollcough9-blog]

Chickpea and Tomato Salad with Fresh Basil

1 · Jun 24, 2019·

Hey Guys! I’m back from my yearly vacation with the boys. This year we traveled to Assateague and Annapolis — click here to check it out — and had an absolute blast!

Needless to say, I haven’t done much cooking but I have a lot of things in the works. In the meantime, I’ll be reposting some of GreenLiteBites Vintage Summer favorites including this idea for Chickpea and Tomato Salad with Fresh Basil.

This was, by far the most popular recipe on my old site. It’s fast, easy and a great addition to any summer meal!

Originally Posted June 2011.  

Chickpea and Tomato Salad with Fresh Basil

Author Roni Noone

Yield 2 servings

Chickpea and Tomato Salad with Fresh Basil is the easiest salad you will make this summer!

Ingredients

1 can chickpeas, drained and rinsed

1 pint grape tomatoes, halved

25 large basil leaves, chopped

3 cloves of garlic, minced

1 tbsp red wine vinegar

1 tbsp apple cider vinegar

2 tsp olive oil

1/2 tbsp honey (10g)

pinch of salt

Instructions

Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.

Courses Any

Cuisine Any

Nutrition Facts

Serving Size half the recipe

Amount Per Serving

Calories 245

% Daily Value

Total Fat 6 g

9%

Total Carbohydrates 40 g

13%

Dietary Fiber 7 g

28%

Sugars 8 g

Protein 8 g

16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

1

Related

Gluten-Free Ideas, Potluck Ideas, Salad Ideas, Side Dish Ideas, Vegetarian Ideas, Vintage GreenLiteBites apple cider vinegar, basil, chickpeas, garlic, honey, red wine vinegar, tomato

Reader Interactions

Source: https://greenlitebites.com/2019/06/24/chickpea-tomato-salad-basil/

[rollcough9-blog]

Peanut Butter Pretzel Magic Bars

These Peanut Butter Pretzel Magic Bars are a MUST for your next party! Think: Super Bowl, office party, or birthday. They have a pretzel crust with layers of peanut butter, chocolate, coconut, and sweetened condensed milk topped with more pretzels.

Photography Credit: Cindy Rahe

Have you ever had a magic cookie bar? They’re shaggy little squares of graham cracker, coconut, chocolate, butterscotch chips, and condensed milk.

This is an amalgam of pantry goods that, when combined, make for much more than the sum of their parts.

A NEW RIFF ON MAGIC BARS

And while I do love a good old magic cookie bar, for me, the original version leans a little too sweet. So, I made a version with pretzels and peanut butter to bring some salty balance to the party (salt + sugar is my baking language).

The results are these cookie bars layered with a sandy pretzel base, chewy coconut, peanut butter chips, and chocolate chips, bound together with sweetened condensed milk fortified by peanut butter.

They are at once, sticky, chewy, crunchy, sweet, salty, and totally craveable.

TIPS FOR BAKING THESE BARS

To make sure the center of these bars set enough to slice, be sure to bake them until the edges caramelize and turn golden. Then cool them completely to room temperature for a few hours before cutting.

When you are ready to remove the bars from the pan and cut them, run a knife around the edges and gently turn out the bars. They should be firm enough to handle but the crust can crumble a bit.

Cut into squares with a serrated knife.

MAKE-AHEAD AND STORE (OR FREEZE!)

You can also make these bars a day ahead. Just cover the pan of cooled bars in foil and leave them on the counter.

The sliced bars can be stored at room temperature for up to 5 days. Store them with parchment between the layers or individually wrapped in plastic wrap (easy for grab-and-go treats!).

The bars can also be frozen for up to a month, either individually wrapped in plastic, or with parchment between the layers. Place the bars inside a freezer bag with as much air pressed out as possible.

To thaw, remove the bars from the bag and let them thaw at room temperature.

MORE BAR COOKIES TO ENJOY!

Peanut Butter Pretzel Magic Bars Recipe

Print

These bars are quite rich and decadent. Cut into 25 squares if serving at a potluck or large gathering, or into 16 squares if you're in the mood for a bigger treat.

Ingredients

4 cups (160 g) salted mini pretzels, plus additional for the top

1/2 cup (4 ounces) unsalted butter, melted

3 tablespoons sugar

1 (14-ounce) can sweetened condensed milk (397g), divided

1/4 cup (57g) smooth peanut butter

3/4 cups (100g) peanut butter chips

1/2 cup (100g) mini chocolate chips

1 1/2 cups (75g) unsweetened coconut flakes

Method

1 Prep for baking: Preheat the oven to 350°F. Spray or grease an 8x8-inch square baking pan and line the bottom and two sides with parchment paper.

2 Make the crust: Add the pretzels to the bowl of a food processor and pulse until most of the pretzels are fine crumbs with a few larger bits (no larger than the size of a pea). You can also crush the pretzels in a bag with a rolling pin.

Pulse in the butter and sugar (or stir together in a bowl). It should hold together when pressed together with your palm but it’s sandier than a graham cracker crust.

Press the pretzel mixture into the bottom of the prepared pan. Use the bottom of a measuring cup or glass to really compact the mixture.

3 Bake the crust for 15 minutes. Remove and place on a rack to cool slightly.

4 Warm the peanut butter: Measure out 4 tablespoons of the condensed milk into a bowl and set to the side to use later. In a 2-cup measuring glass, combine the peanut butter and remaining condensed milk and microwave for 30 seconds. Stir the mixture until smooth.

5 Assemble the layers: Spread half of the coconut onto the pretzel crust, followed by half of the peanut butter chips and chocolate chips.

Pour the peanut butter and condensed milk mixture over the top and repeat the layers of coconut and chips. Arrange a few whole pretzels on top and drizzle with the reserved condensed milk.

6 Bake the bars: Bake on the center rack of the oven for 35 to 40 minutes or until the edges are just golden around the edges.

7 Cool and store: Remove from the oven and cool completely on a rack before cutting. Use a serrated knife to slice into 16 large bars or 25 bite-sized bars.

Magic bars will keep at room temperature for up to 5 days.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Peanut Butter Pretzel Magic Bars on Simply Recipes. Thank you!

Print

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Cindy Rahe

Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.

More from Cindy

Source: https://www.simplyrecipes.com/recipes/peanut_butter_pretzel_magic_bars/

[rollcough9-blog]

Baked Parmesan Pork Chops

Bake up some delicious Parmesan Pork Chops tonight.  The crispy herb Parmesan crust keeps them moist and delicious on the inside. This easy dinner idea will satisfy everyone around the table!

Mmmm, who’s up for some juicy pork chops!? You know, the other white meat! This recipe for Parmesan Pork Chops is perfect for busy weeknights or any time you need an easy dinner.

The crispy Parmesan crust adds tons of flavor without any extra fuss. Perfect!

Hi! It’s Erin from Suburban Simplicity.  I’m sharing a simple and tasty dinner idea today I think you’re gonna love! Over at Suburban Simplicity, we’re all about simple recipes.

Check out this One-Pan Honey Garlic Chicken and Vegetables and these Easy Oatmeal Bars.  Delish!

How to Make Parmesan Pork Chops

Let’s get this easy meal going!  I’m teaching my girls how to cook, and this easy recipe is one we’ve made together.  You’ll need four boneless pork chops.  The thickness is up to you.

Next, you mix the Parmesan, breadcrumbs, and spices together in a shallow bowl.  You can use a plate as well if that’s easier for you.

This is where you dredge the pork chops and make sure you get them nice and coated.  Pat some of the mixture into the meat if necessary.

Now it’s time to put your pork chops in a pan to crisp them up for about 5 minutes per side.

I love using my cast iron pan because it goes from stovetop to oven with ease.  However, you can also use a regular pan and transfer to an oven-safe baking dish too.

After frying them, place your chops in the oven to bake.  Cooking time will vary depending on the thickness of your chops.

To finish them off and add a little crispness, you can broil them for a couple of minutes.

Speaking of simple recipes, of course our new cookbook The Simple Kitchen - available to order nowis packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Parmesan Pork Chops:

The thinner your pork chops, the more quickly they’ll cook. I recommend a meat thermometer so that you cook them perfectly every time.  Dry pork isn’t good!

Pork is done when it reaches an internal temp of 145 degrees.

You can skip the skillet browning step if you’re in a real rush.  Just spray your pork chops with cooking spray to get them lightly browned in the oven while they bake.

Another way to bake them is to place them on a baking rack over a pan so air can circulate and they crisp on all sides. 

This easy family recipe is great with veggies, rice or your favorite mashed potatoes.

What you will need to make Parmesan Pork Chops:

Cast Iron Pan - a cast iron pan is perfect to go from stovetop to oven with ease!

Meat Thermometer - a must when cooking pork and other meats to the perfect temperature.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite pork chop recipes: 

Crock Pot Pork Chops  Jack Daniels Double Kick Pork Chops  Ranch Baked Pork Chops  

Parmesan Pork Chops, Baked Parmesan Pork Chops, How to Make Parmesan Pork Chops, Easy Dinner

Easy Dinner

American

Yield: 4Author: Erin HenryPrint Recipe

With ImageWithout Image

Parmesan Pork Chops

Bake up some delicious Parmesan Pork Chops tonight. The crispy herb Parmesan crust keeps them moist and delicious on the inside. This easy dinner idea will satisfy everyone around the table!

prep time: 5 minscook time: 20 minstotal time: 25 mins

Ingredients

1/3 cup grated Parmesan cheese

3 tablespoons Italian breadcrumbs

1/4 teaspoon paprika

1 teaspoon dried parsley

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

4 boneless pork chops

2 tablespoons olive oil

1/4 teaspoon black pepper

salt to taste

Instructions

In a shallow bowl or plate, mix Parmesan cheese, bread crumbs, paprika, parsley, garlic powder and onion powder together.

Dip pork chops in the mixture.  Make sure pork chops are evenly coated on all sides, press mixture into the meat if necessary.  Sear chops in a large pan coated with olive oil on medium-high heat. Fry for 3-5 minutes on each side.

If using an oven-safe pan, place in oven or move pork chops to a glass baking dish and cook according to thickness. For regular thickness, cook at 350 degrees for approximately 15 - 20 minutes. *For thick pork chops, bake at 350 degrees for approximately 40-50 minutes. For best results, use a meat thermometer.  Pork is done when it reaches an internal temp of 145 degrees.

https://www.theslowroasteditalian.com/2018/09/baked-parmesan-pork-chops.html

Recipe developed by Erin Henry for The Slow Roasted Italian Copyright ©2018 The Slow Roasted Italian – All rights reserved.

<![CDATA[.recipe-innertext-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;.recipe-keywords,.recipe-categories,.recipe-cuisine,.recipe-videodisplay:none;visibility:hidden;.recipe-inner acolor: #4193f0;#recipe .recipe-namefont-size: 21px;#recipe .infoposition:relative;font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px.info:aftercontent:'';display:table;clear:both#recipe .info span:first-childmargin-right:30px#printbuttonborder:0;margin:0;color:#fff;float:right;background:#555; padding:5px;border-radius:3px;cursor:pointer#recipe .timetext-transform:uppercase;font-size:12px;text-align:center;background:#fff;padding:15px 0;margin-bottom:20px#recipe .time span:not(:last-child)margin-right:12px#recipe .time span:not(:last-child):aftercontent:'';display:inline-block;height:10px;width:1px;background:#000;vertical-align:middle;margin-left:12px#recipe .summaryline-height:1.7;font-style:italic;font-size: 15px !important;font-family:Lato, sans-serif !important;.ingredients,.instructionsline-height:1.7;clear:both;font-size: 15px !important;font-family: 'Roboto','Open Sans', Lato, sans-serif;.ingredients *, .instructions * font-size: inherit !important; font-family: inherit !important; .ingredients h3,.instructions h3,.notes h3font-size:20px !important;font-weight:400 !important;margin-bottom:0;color:#000;text-transform: uppercase;.ingredients ulmargin:0!important;margin-top:5px !important;.instructions limargin-bottom:15px !important;line-height:1.6;text-align:left;.ingredients litext-align:left#recipe .instructionsmargin-top: 30px;#recipe .instructions ol,#recipe .instructions ol li list-style:decimal !important;#recipe .instructions olpadding-left:39px;margin:0!important;margin-top:6px !important;.posturlborder-top:1px solid #ccc;padding-top:10px;.ing-sectionpadding-left:20px;margin: 10px 0;.ing-section > spanfont-weight:700.recipe-creditfont-size:13px;border-top: 1px solid #ccc;padding:10px;text-align:center;background:#ffffff;margin:-20px;margin-top:15px;.recipe-credit acolor:blue;text-decoration:none;.copyright-statementfont-size: 13px;font-style:italic;border-top: 1px solid #ccc;margin-top:15px;padding-top:15px;line-height:1.6;.notes prefont-size: 15px;margin: 10px 0;padding-left: 20px;font-family: inherit;line-height: 1.7;white-space: pre-line;.notes h3margin: 0.nutrition-infofont-size: 0;margin: 20px 0;padding: 10px;background: #fff;.nutrition-info>div display: inline-block;font-size: 14px;width: 20%;text-align: center;.nutrition-info>div:nth-child(5) ~ divmargin-top: 20px;.nutrition-info>div pmargin-top: 0;margin-bottom: 7px;.print-options display:none;position: absolute; top: 0; right: 0; background: #fff; border: 1px solid #ccc;z-index: 1;.show-print-optionsdisplay:block.print-options button display: block; background: transparent; border: 0; cursor: pointer; padding: 10px; width: 100%; text-align: left; .print-options button:hover background: #555; color: #fff;#recipe .imagewidth:auto;text-align:center;margin-bottom:25px;margin-right:20px;float:left#recipe .image imgmax-width:250px#recipe .recipe-namemargin-bottom:10px;line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:left#recipe .summaryline-height:1.7;font-style:italic#recipe .timebackground:#fff;clear:both;border:1px solid #d7d7d7]]>

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Source: https://www.theslowroasteditalian.com/2018/09/baked-parmesan-pork-chops.html

[rollcough9-blog]

This chain's new black and white cookie is an homage to 'Seinfeld'

It’s been 30 years since “Seinfeld” first debuted on NBC, and to honor the occasion, Magnolia Bakery is adding a black and white cookie to the menu permanently. The cult-favorite ‘90s sitcom (widely considered one of the best of all time) was set in New York City where the half chocolate, half vanilla treat can be found in any corner store or deli.

The Best Food and Drink in New York

The black and white cookie was the star of one episode in particular, dubbed “The Dinner Party.” Jerry Seinfeld is waiting in line at a bakery with Elaine (played by Julia Louis-Dreyfus) when he uses a black and white cookie to make a metaphor about race.

“The thing about eating the black and white cookie, Elaine, is you want to get some black and some white in each bite. Nothing mixes better than vanilla and chocolate And yet somehow racial harmony eludes us,” Jerry says. “If people would only look to the cookie all our problems would be solved.”

If only. Ultimately, a black and white cookie is not the solution for the world’s racial problems. But in 2008, former president Barack Obama had a similar idea to the writers at “Seinfeld.” At a deli in Hollywood, Florida, 44 dubbed the dual-colored shortbread sweet a “unity cookie,” also in reference to live in peace. 

Magnolia’s new black and white cookies are $3.50 a pop and since they’re on menus permanently, you can get one at any of the chain’s 10 locations in New York City, Boston, Chicago, Los Angeles and Washington D.C. No Magnolia near you? Satisfy your sweet tooth with the best cookie in your state.

Source: https://www.thedailymeal.com/eat/seinfeld-magnolia-cookie/072519

[rollcough9-blog]

Paleo Pecan Chocolate Chip Scones (with Keto and Vegan Options)

Paleo pecan chocolate chip scones are so simple and easy to make. Perfect for sharing with friends and family, these scones are grain-free, refined sugar-free, and can easily be made vegan and/or keto.

I went on a crazy scone bender earlier in the spring, starting with my Paleo Vegan Lemon Poppy Seed Scones, followed closely by the Paleo Cranberry Orange Scones.  And now for these crazy scintillating Paleo Pecan Chocolate Chip Scones!

There’s just something about a perfectly flaky, buttery scone that is a force to be reckoned with.

You guys, these are absolute heaven for your tongue buds. Buttery (yet butterless), perfectly sweet, moist on the inside, crispy on the outside, studded with chopped pecans for the ultimate crunch, spattered with dark chocolate chunks for the ultimate yum…they couldn’t be any more complete.

Let’s bake them, shall we?

How to Make Paleo Pecan Chocolate Chip Scones:

Begin by preheating the oven to 375 degrees F. If you have a scone pan, break it out! If you don’t have a scone pan, no worries – you can use a large baking sheet lined with parchment paper and make drop scones.

Add the eggs (or flax “eggs” for vegan) to a mixing bowl along with the avocado oil, pure maple syrup, and vanilla extract. Whisk these ingredients together until they’re well combined.

In a separate bowl, stir together the dry ingredients: almond flour, arrowroot flour, baking powder, sea salt, chopped pecans, and chocolate chunks (or chips)

Pour the dry mixture into the mixing bowl with the wet mixture and stir well. The dough will be thick and sticky.

Transfer the scone dough to the prepared scone pan, or simply drop mounds of dough on a parchment-lined baking sheet. If using a scone pan, bake 22 to 25 minutes. If making drop scones, bake 15 to 22 minutes, until scones are golden-brown around the edges.

While the scones are baking, melt ½ cup of coconut butter in the microwave for 30 second increments until it’s melted (for me, 30 seconds is usually long enough).

Once the scones have finished baking, remove them from the oven and allow them to sit at least 15 minutes before releasing them from the scone pan.

Glaze scones with coconut butter and sprinkle with chopped dark chocolate.

How To Make Vegan Scones:

Follow the same recipe listed below, but replace the 2 chicken eggs with 2 flax eggs. To prepare 2 flax eggs, whisk 2 tablespoons of ground flax seed with 6 tablespoons of water in a small bowl.

Allow the mixture to sit, stirring occasionally, for 15 minutes, until thick and goopy like beaten eggs. Once the mixture resembles the consistency of beaten eggs, follow the recipe as written and you’re good to go!

How to Make These Scones low-Carb or Keto:

Making these scones keto is so easy. All you need to do is replace the pure maple syrup with a sugar-free liquid sweetener. Pyure makes a great maple-flavored stevia-sweetened liquid sweetener, which can be used as a 1:1 replacement for pure maple syrup.

You will also need to use chocolate chips or chunks that contain zero sugar and are sweetened with a sugar-free sweetener. Lily’s makes great dark chocolate chips and dark chocolate bars that are stevia-sweetened. 

Can I Freeze Paleo Chocolate Chip Scones?:

You can absolutely freeze these scones. In fact, I freeze them every time I bake them mostly to avoid the temptation of digging into them every time I walk into the kitchen. I simply pop them in a zip lock bag, seal it up, and stick it in the freezer. When I’m wanting to consume a scone, I thaw it and either heat it in the microwave or reheat it in the oven.

Recipe Adaptations:

These scones turn out moist and cakey with a crispy outside. For drier (more scone-like) scones, add 2 additional tablespoons arrowroot flour

Replace almond flour with hazelnut flour

Substitute walnuts for pecans

Use any type of chocolate. I chopped a Lilly’s sugar-free chocolate bar, but you can use any type of chocolate bar or chocolate chips.

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make these Chocolate Chip Scones, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Paleo Pecan Chocolate Chip Scones

A chocolate chip scone recipe that is paleo, and can easily be made vegan or keto.

Print

Instructions

Preheat the oven to 375 degrees F.

Whisk the eggs, avocado oil, vanilla extract, and pure maple syrup.

In a separate mixing bowl, stir together the remaining dry ingredients. Add the dry ingredients to the mixing bowl with the wet ingredients and stir well until a sticky dough forms.

Transfer the scone dough to a lightly-oiled scone pan or line a baking sheet with parchment paper and form drop scones (you can make them any shape you would like).

Bake on the center rack of the oven for 14 to 22 minutes (depending on size of scones), until scones are golden-brown around the edges. If making drop scones, bake for 14 to 18 minutes. If using a scone pan, bake 20 to 22 minutes.

Allow scones to cool 15 minutes before using a spatula to remove them from the scone pan or baking sheet.

If making the glaze, heat the coconut butter in a ramekin in the warm oven or microwave until melted. Drizzle scones with coconut butter and sprinkle with chopped dark chocolate. Serve with a big steamy mug of coffee or tea and enjoy!

Recipe Notes

Nutrition facts are calculated based on 12 scones without the coconut butter topping.

Paleo Pecan Chocolate Chip Scones

Amount Per Serving (1 of 12)

Calories 327 Calories from Fat 216

Total Carbohydrates 29g 10%

* Percent Daily Values are based on a 2000 calorie diet.

Source: https://www.theroastedroot.net/paleo-pecan-chocolate-chip-scones-with-keto-and-vegan-options/

[rollcough9-blog]

Crispy Goat Cheese Poppers with Honey

Creamy, melt-in-your-mouth bites of fried goat cheese, made easily at home! Serve as a party appetizer, salad “croutons”, or with crackers for a cozy night in. With honey and chopped chives, these poppers = perfection!

I have been obsessed with fried goat cheese for years! Any time these little mouthwatering morsels are on a restaurant menu, I’m ordering. One for myself, and one for you, so we can share… but I will probably try and distract you while I eat them all.

After a recent tapas date (where I continued to work on my sharing), I decided it was finally time to whip up some creamy, crispy goat cheese bites in my own kitchen! These were VERY quick and easy to make, and the perfect sweet-salty combination with a honey drizzle and sprinkle of chives. These are super fun to serve with crackers and salami for a cozy night in, and makes enough to feed a party crowd. A glass of red wine on the side doesn’t hurt, either!

For a fancy topping on your green salads, stirred into hot veggies and pastas, or served pretty on a platter, you can’t go wrong with these one-bite goat cheese poppers!

Craving more? Keep in touch on Facebook, Twitter, Pinterest and Instagram for new post updates and more. You can also check out my FAQ page, or contact me with any questions or inquiries!

Print Recipe

Ingredients:

1/3 cup all purpose flour 1/2 teaspoon black pepper 1 large egg 1/2 teaspoon kosher salt 2/3 cup panko breadcrumbs 1 (11 oz.) log soft goat cheese 2 cups oil (grapeseed, canola or veg oil) 1 Tablespoon honey 2 Tablespoons minced fresh chives

Directions:

In a medium bowl, combine flour and black pepper. In a separate bowl, whisk egg, salt and 2 tablespoons water. In a separate bowl, add panko.

Roll goat cheese into 24 (1-Tablespoon size) balls. Roll each ball in flour, then egg, then panko crumbs, coating evenly. Freeze 20 minutes, or until firm.

When ready to cook, set a deep saucepan to medium-high heat. Heat oil to 350 degrees F.

Fry goat cheese in batches, 1 to 2 minutes, or until golden and crisp. Remove with a slotted spoon to a paper towel lined plate.

Arrange goat cheese poppers on a platter. Drizzle with honey and sprinkle with chives. Serve immediately.

Enjoy!

Source: http://www.thecomfortofcooking.com/2018/09/crispy-goat-cheese-poppers-with-honey.html

[rollcough9-blog]

Chicken Fried Steak

This is an updated post from the Macheesmo Archives!

Comfort food got its name for a reason. After you have a good homemade meal like this classic chicken fried steak, it’s almost impossible not to smile.

Now I know that there’s a few different ways to make this dish. Some people actually deep fry the steak and in some places you’ll see the steak fried and then simmered in the gravy.

I like to make mine like I always had it growing up and like I prefer my fried chicken: pan fried. It makes for a perfectly crispy crust and then you have the base for a really awesome white gravy.

So that’s how I made it for this post and, like I said, it’s hard not to be happy while you’re eating this meal.

This classic chicken fried steak is everything you would expect from a diner dinner, except made at home! YUM!

Ingredients

1 pound steak, I like to use a bottom round steak but you can use a lot of different cuts.  Choose a leaner cut and slice it about 1/4 inch thin.

2 Cups buttermilk (or you can use a few eggs)

A few cups neutral oil for frying

For Gravy:

2 Tablespoons oil from frying

Directions

1) Slice steaks about 1/4 inch thin and pound out with a tenderizer.  Season well with salt and pepper.

2) Add flour to a large bowl and add seasonings.  Don’t be shy on the seasoning.

3) Add the steak cuts to the buttermilk (or a few whisked eggs).  Then move them to the flour mixture to make for a nice even coating over the steak.  Let cuts sit while you prepare oil.

4) Add oil to a large pan over medium high heat until hot.  Test oil by sprinkling in some flour.  It should sizzle immediately.  You just need a small coating of oil in the pan.  The oil should come up about halfway on the steaks.

5) Add steak cuts to the oil and cook for about 4 minutes per side.  Work in batches and make sure the steaks are cooking evenly and not touching.

6) Remove steaks to a plate lined with a paper towel to drain.  Let oil cool off a bit in the pan.

7) Pour off all the oil in the pan except about 2 Tablespoons and leave all the browned bits.

8) Add butter pan and scrape up any stuck bits of steak.  Put pan back over low heat.

9) Sprinkle in flour and whisk to make a roux.  Cook for about a minute until roux is lightly brown in color.

10) Whisk in milk slowly, adding milk about 1/2 Cup at a time.  Keep whisking and any lumps should smooth out.  Add milk and cook until thick and smooth.  Season heavily with salt and pepper.

11) Serve steaks with lots of the gravy along with sides like potatoes, salad, or biscuits.

Prepping the steak

The key to a good chicken fried steak is making sure that the steak is thin and also very tender. When you get your steak, it’ll most likely be too thick to use as-is. I was able to butterfly my steak so I got two cuts out of one basically.

The nice thing about this meal is that a pound of steak feeds four people pretty easily. Cutting it thin like this makes for a lot larger portion than you’d think.

If you have a tenderizer, give each cut a good pounding and then season them well with salt and pepper.

Pounded

Next, add your flour to a large bowl and season it well with paprika, cayenne, and salt and pepper. You can go pretty heavy on the seasoning here since only a small amount of it will stick to the steaks.

Go heavy on spices!

As far as the coating goes, I used buttermilk for my steaks because that’s what I’d use for chicken, but if you don’t have any you could just as easily whip up a few eggs and use that to coat the steak.

If you’re using buttermilk, I like to let my steak sit in the buttermilk for at least 30 minutes. This is optional, but I think it gives the finished steak a nice flavor and juiciness (kind of like buttermilk fried chicken).

SOak.

Then it goes in the flour mixture! If you want a really thick crust you could double dip into the flour, then buttermilk, then flour, but I think one dip is enough.

Let this sit.

Let this sit for a few minutes while you get the oil hot in your pan. As far as pans go I think a cast iron pan is your best option for this meal. It has really even heating and is great for pan frying things like this.

You seriously don’t need a lot of oil for these since they are so thin. Probably a cup or two of oil should do the trick depending on the size of your pan. To test the heat of the oil, sprinkle in some flour and if it sizzles immediately then it’s ready to go.

Carefully lay the steaks in the hot pan (keep the heat on medium-high). Make sure that they aren’t touching. You’ll probably want to work in batches to make sure the steaks are browned nicely.

The oil should only come about half-way up the steaks.

Sizzzzle

These guys will cook really fast. A lot faster than chicken. Probably three or four minutes per side and they’ll be done. Remove them to a plate lined with some paper towels so they can drain a bit. They should be really crispy and golden brown.

Beautiful

Let’s Talk Gravy!

After you fry all your steaks, you’ll be left with a good amount of oil and tons of browned bits in the pan. Turn off the heat and let the pan cool off for a few minutes. Then pour out most of the oil, but try to keep as many of the browned bits in the pan.

Ideally, you want to leave about 2 Tablespoons of oil in the pan, but just eyeball it. Then put the pan back on the heat over low heat and add a few tablespoons of butter.

Once the butter melts, try to scrape up as many of the browned bits as possible and sprinkle in the flour. Whisk everything together to form a pretty thick paste. The important part about this is that you want basically equal parts flour and liquid so you might need to add more flour or less depending on how much butter/oil you have in your pan.

Again, just eyeball it.

Once you get your roux made, let it cook for 30 seconds or so and then start whisking in your milk. Don’t add all the milk at once. Add it in about 1/2 Cup increments and whisk like crazy so the roux and milk combine into a creamy and thick mixture. Don’t worry if your gravy has a few lumps in it. Just keep whisking and they should smooth out.

Cook, and keep whisking, until the gravy is thick and smooth. Season really well with salt and pepper.

Gravy baby.

I served my steaks with the potatoes and a side salad (healthy!).

Be sure to go heavy on the gravy…

There’s really nothing fancy about this classic chicken fried steak but it’s pretty much my definition of great comfort food.

It’s not something that I would want to eat everyday, but sometimes it really hits the spot.

Source: https://www.macheesmo.com/chicken-fried-steak/

[rollcough9-blog]

Shiitake Maki with Carrot Ginger Sauce

It’s sushi day!

You might be wondering – why the heck would you roll sushi at home when it’s so much easier to order it at a restaurant? Because it’s fun, it’s affordable, and it’s way more fresh than take-out sushi… but the best part is that you can get creative about what you choose to fill your rolls with. No more cucumber-only veggie sushi rolls!

These rolls are filled with savory roasted shiitake mushrooms, avocado, cucumber, and red cabbage for crunch & color. There’s also a fun dipping sauce – the carrot ginger dressing from the Rainbow Kale Salad that I posted on Monday. If you make that salad and reserve just a bit of the dressing it makes for a yummy, fresh, and unexpected sauce for these rolls.

So here’s how we roll. Step #1 is to not stress out. Your rolls don’t have to be perfect. The first one might even fall apart, but even if it does you’ll pick up the pieces, smush them together and (hopefully!) enjoy eating it anyway. The second one will be better, and the third will be a breeze.

The detailed instructions are down in the recipe below, but basically you want to fill, but not overstuff your roll. Spread the rice, assemble your filling, then use the bamboo mat to tuck and roll over the filling (pictured above). When you’re at the end, use the mat to gently press and shape the roll.

Place the roll cut side down and use a very sharp knife to slice it into pieces.

These are best enjoyed just after they’re rolled, but the dipping sauce and mushrooms can be made in advance to speed up the process. If you want to make this in advance (i.e. for lunch the next day) store whole, uncut rolls wrapped up in the fridge. This keeps the rice from drying out after the pieces are cut. Slice as you’re ready to eat.

If you’re not a fan of mushrooms, give this Avocado & Mango Brown Rice Sushi option a try.

Happy rolling!

Shiitake Maki with Carrot Ginger Sauce

Serves: 2 (makes 3 rolls)

6 ounces shiitake mushrooms

1 tablespoon extra-virgin olive oil

1 tablespoon tamari

Carrot ginger dipping sauce

½ cup chopped roasted carrots (about ¾ cup raw carrots)

⅓ to ½ cup water

¼ cup extra-virgin olive oil

2 tablespoons rice vinegar

2 teaspoons minced ginger

¼ teaspoon sea salt

1 cup short grain brown rice, rinsed well

2 cups water*

1 teaspoon extra-virgin olive oil

2 tablespoons rice vinegar

1 tablespoon cane sugar

1 teaspoon sea salt

3 nori sheets

1 cup thinly sliced red cabbage

3 long thin strips of cucumber

½ avocado, sliced into strips

Sesame seeds, for sprinkling

Tamari, for serving

Pickled ginger, optional, for serving

Prepare the roasted shiitakes: Preheat the oven to 400°F and line a large and small baking sheet with parchment paper. Toss the shiitake mushrooms with the olive oil and tamari and toss to coat. Spread in an even layer on the large baking sheet. Roast for 25 to 30 minutes or until browned around the edges. On the second sheet, roast the carrots for the dipping sauce.

Make the carrot ginger dipping sauce: In a blender, combine the roasted carrots, water, olive oil, rice vinegar, ginger, and salt and blend until creamy. Chill until ready to use and set aside the shiitakes until you're ready to roll.

Make the sushi rice: In a medium saucepan, combine the rice, water, and olive oil and bring to a boil. Cover, reduce the heat, and simmer for 45 minutes. Remove the rice from heat and let sit, covered, for 10 more minutes. Fluff with a fork and fold in the rice vinegar, sugar, and salt. Cover until ready to use.

Assemble the maki sushi rolls. Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky. Place one nori sheet, glossy side down, onto a bamboo mat and press a handful of rice onto the lower two-thirds of the sheet. At the bottom of the rice place your toppings (see picture). Don’t overfill or it will be more difficult to roll. Use the bamboo mat to tuck and roll the nori. Once rolled, use the bamboo mat to gently press and shape the roll. Place the roll to the side, cut side down. Repeat with remaining rolls.

Use a sharp chef’s knife to cut the sushi. Wipe the knife clean with a damp towel between cuts.

Sprinkle with sesame seeds. Serve with the dipping sauce, tamari, and pickled ginger, if desired.

*If using a rice cooker, use 1½ cups water and omit the olive oil.

To store your rolls overnight, store them uncut, wrapped in plastic wrap, in the fridge. This helps keep the rice from drying out. Slice as you're ready to eat.

Source: https://www.loveandlemons.com/shiitake-maki-with-carrot-ginger-sauce/

[rollcough9-blog]

DIY Pasta Cookie Tins

This post is sponsored by Plaid Enterprises.

Have you started your holiday baking yet? We just started making big batches of ginger cookies, and putting some of the dough in the freezer to make even more later. But for the cookies that we are baking, we’ve been storing them in these DIY cookie tins! Looking through images of vintage cookie tins we felt SO inspired. Some of the designs even reminded us of mandalas, so of course, we turned to two of our favorite crafting supplies: pasta and paint!

Arranging the painted pasta onto the tins is so much fun! We chose six shades from Delta Ceramcoat® Acrylic Paint and paired like colors together for a monochromatic look. These would be adorable in any shade though, don’t you think? All 22 shades and 6 Flash Metallic colors are available in the craft aisle at Target!

You could even embrace the snowflake-like look of these and paint them all white! Whatever you choose, we’re sure they’ll look great, and that the cookies inside will be gobbled up in no time. For all our tips and tricks, keep reading!

Step 1 Begin by arranging your pasta shells onto your cookie tin. Play around with the design until you’re happy with it – we kept ours symmetrical and repetitive like a mandala but you can make any design you like, especially if you’re making this with little ones. Once you’ve decided on your pattern, snap a picture on your phone for reference later and scoop the pasta to the side so you know how many you need to paint.

Step 2 Time to paint! Arrange all your pasta noodles onto a scrap piece of paper, or a covered work surface and get painting. We used a lighter shade for the pasta and a darker shade for the tin. Let the pasta dry completely.

Step 3 While the painted pasta is drying, paint your cookie tin! If your cookie tin is already a solid color that you like, you can leave it as is if you like. Since ours had a pattern on it though, we gave it a couple quick coats of paint so that we had a nice green tin.

Step 4 And finally, using your photo as a reference, arrange the painted pasta back on the tin. Once it’s all laid out again, use hot glue or strong white glue to attach each of the noodles in place. Let dry completely. If desired, apply a coat of Mod Podge to seal everything in nicely.

Now all you have to do is bake some cookies and package them all up! We suggest wrapping your cookies with cellophane or in a bag inside the tin to keep them as fresh as possible.

Find all 22 shades of Delta Ceramcoat® Acrylic Paint at your local Target along with the six new Flash Metallic shades in the craft aisle or at Target.com [insert link to https://www.target.com/bp/delta].

Stay up to date with all of Plaid’s new products and DIYs – follow them on Instagram, Pinterest, Facebook, and YouTube.

Happy holiday crafting!

Source: https://www.handmadecharlotte.com/diy-pasta-cookie-tins/

[rollcough9-blog]

Greek-Style Stuffed Peppers

Well, it should be an interesting next 24-48 hours. There’s a wide-spread outbreak of hand, foot, and mouth disease in the community and it has affected (thus far) more than half of Piper’s class. All was well until noon when I got the text that she needed to be picked up because it was suspected that she had contracted HFMD. No, no, no, no, nooooooo.

If you follow along, you may recall at this same time last year (September 2nd, to be exact) Piper experienced what I hope to be her only run-in with HFMD. It was HORRIBLE. Mostly for her, of course…but definitely for everyone else, too.

I’m not 100% convinced she has it – no fever and no actual sores on her hands, feet, or around her mouth. But she’s drooling like crazy and has a bit of a rash in her diapered area on her tush. SENDING UP ALL THE PRAYERS that we dodge it this time. And Shea too, of course. Sigh…it’s always something with little ones, isn’t it?

On a completely unrelated note, your comments from my last Family Friday post seriously filled my love tank. I feel like I officially have permission to ditch that notion of having to draft something way more creative and Pinterest-y than my life really is and rather, I can blab about HFMD and then show you some pretty pictures of food and think that maybe that’s okay?

I think you said it was okay? And that being authentic was a huge part of this here blog, right? AMEN, it is! We do some real life whining and hop right into food. My blog really does read like my life. WINE/WHINE. CHEESE. WINE/WHINE. CHEESE. Rinse, repeat.

Know what I did to tweak this awesome recipe? I opted to mix in most of the feta cheese so that it wasn’t at risk of all melting and sliding off these generously-stuffed bell peppers. I want ALL that feta cheese in my mouth and washed down with my wine (or whine). A great make-ahead meal with leftovers that reheat like a champ, these peppers are deceiving in their ultra-healthy presentation but serve up big, big flavor. In fact, these were gobbled up by our party of 4 and made for 4 very happy campers. Enjoy!

Greek-Style Stuffed Peppers

Author: Nicole Morrissey

Prep time:  15 mins

Cook time:  1 hour

Total time:  1 hour 15 mins

Serves: 8 stuffed pepper halves

Ingredients

1 lb 93% lean ground beef

1 (10 oz) package frozen chopped spinach, thawed and squeezed dry

1 medium zucchini, coarsely grated (about 2 cups)

1 small onion, finely diced

½ cup bulghur

1 (14½ oz) can low-sodium diced tomatoes

1 egg, lightly beaten

½ tsp dried oregano

½ tsp salt

½ tsp freshly ground black pepper

4 bell peppers, halved lengthwise, cores and ribs removed

⅓ cup + 2 Tbsp crumbled feta cheese, divided

Instructions

Preheat oven to 350 degrees F.

In a large bowl combine the beef, spinach, zucchini, onion, bulghur, tomatoes, egg, oregano, salt, pepper, and ⅓ cup feta; mix until thoroughly combined.

Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture and sprinkle with remaining 2 tablespoons feta cheese.

Cover with foil and bake for 40 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 20 minutes longer.

Nutrition Information

Serving size: 1 prepared pepper half Calories: 184 Fat: 4.8 Carbohydrates: 18.6 Sugar: 6.0 Sodium: 372 Fiber: 4.6 Protein: 16.1 Cholesterol: 57

3.5.3251

Be well,

Source: https://preventionrd.com/2018/08/greek-style-stuffed-peppers/

[rollcough9-blog]

FEBRUARY 15TH DOUGHNUTS: DARK CHOCOLATE + SOUR MILK

Doughnuts with coffee make a lovely pair, so to celebrate a fun night with your better half, why not make them the perfect “morning on the couch” breakfast? Sour milk donuts are a vintage take on classic buttermilk doughnuts, where a touch of vinegar curdles the milk, making it slightly tart and adding a rich flavor to the dense cake.  The dark chocolate donuts are as decadent as they come, but if you’re going to go a little choco-holicy, isn’t the day after Valentine’s the perfect time to do it? For those of you who don’t want to fry the doughnuts (I totally get it, frying can be a pain), I also included a baked version of the recipe as well. So cuddle up with a cup of coffee and enjoy!

INGREDIENTS (SOUR MILK DOUGHNUTS)

For 1 dozen

1 quart peanut oil (or canola or vegetable)

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 egg, beaten

1/2 cup plus 2 tablespoons white sugar

1/2 cup milk

1/2 teaspoon white vinegar

1 teaspoon vanilla extract

2 tablespoons unsalted butter, browned

powdered sugar, to garnish

DIRECTIONS

Pour the oil into a deep saucepan over medium heat. Heat up to 375 F.

In a medium bowl, sift the the flour, baking soda, salt, and spices together.  In a separate bowl, beat together the egg and sugar.  Combine the milk and vinegar in a small bowl, the milk will curdle slightly.  Melt the butter in a small saucepan until the milk solids caramelize and the butter smells nutty.  Immediately add to the milk mixture, along with the vanilla extract. Add the browned butter and milk alternately to the eggs and sugar with the dry.  A dough will form. Lightly flour a work area and roll out the dough to a 1/4 inch thick.  Cut and with a donut cutter.  To test the oil, add a doughnut hole to the oil and see how it fries.  It should float up to the top and have large bubbles surrounding it.  Add the doughnuts, careful not to overcrowd the pot, and fry for about 3 minutes a side, or until golden brown.  They should be crisp on the outside and cooked through and fluffy on the inside.  Drain the doughnuts on a plate covered with a paper towel, cool for at least 5 minutes, then coat in powdered sugar. Serve that day.

INGREDIENTS (DARK CHOCOLATE DOUGHNUTS)

1 quart peanut oil (or canola or vegetable)

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons unsweetened cocoa powder

1 egg, beaten

1/2 cup plus 2 tablespoons white sugar

1/2 cup milk

1/2 teaspoon white vinegar

2 tablespoons unsalted butter, browned

2 ounces semi sweet chocolate (about 1/3 cup), finely chopped

1 teaspoon vanilla extract

DIRECTIONS

Pour the oil into a deep saucepan over medium heat. Heat up to 375 F.

In a medium bowl, sift the the flour, baking soda, salt, spices, and cocoa together.  In a separate bowl, beat together the egg and sugar.  Combine the milk and vinegar in a small bowl, the milk will curdle slightly.  Place the chocolate in a small bowl. Melt the butter in a small saucepan until the milk solids caramelize and the butter smells nutty.  Immediately add to the finely chopped chocolate, and stir until the chocolate is melted. Combine this with the milk mixture, along with the vanilla extract. Add the chocolate milk mixture alternately to the eggs and sugar with the dry.  A dough will form. Lightly flour a work area and roll out the dough to a 1/4 inch thick.  Cut and with a donut cutter.  To test the oil, add a doughnut hole to the oil and see how it fries.  It should float up to the top and have large bubbles surrounding it.  Add the doughnuts, careful not to overcrowd the pot, and fry for about 3 minutes a side, or until golden brown.  They should be crisp on the outside and cooked through and fluffy on the inside.  Drain the doughnuts on a plate covered with a paper towel, cool for at least 5 minutes, then coat with the ganache glaze. Serve that day.

INGREDIENTS (GANACHE GLAZE)

3 ounces semi sweet chocolate (about 1/2 cup), chopped

1/2 tablespoon corn syrup

1/3 cup heavy cream

DIRECTIONS

In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine 3 ounces of chopped chocolate with the corn syrup. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.

FOR BAKED DOUGHNUTS:

INGREDIENTS (SOUR MILK DOUGHNUTS)

1 tablespoon vegetable oil, for greasing pans

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

4 tablespoons unsalted butter, melted

1/2 cup plus 2 tablespoons white sugar

1 egg, beaten

1 cup milk

1 teaspoon white vinegar

1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 375 F.

Grease a donut tray with vegetable oil.

In a medium bowl, sift the the flour, baking soda, salt, and spices together.  In a separate bowl, beat together the egg and sugar.  Combine the milk and vinegar in a small bowl, the milk will curdle slightly.  Melt the butter in a small saucepan until the milk solids caramelize and the butter smells nutty.  Immediately add to the milk mixture, along with the vanilla extract. Add the browned butter and milk alternately to the eggs and sugar with the dry.  Bake for 10 minutes, rotate, and continue to bake until donuts are golden brown and crisp on the outside, about 10 minutes more. Let them cool in the molds for 5 minutes if sprinkling with toppings such as powdered sugar, 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them in your choice of topping.

INGREDIENTS (DARK CHOCOLATE DOUGHNUTS)

1 tablespoon vegetable oil, for greasing pans

2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

4 tablespoons butter, melted

1/2 cup plus 2 tablespoons white sugar

1 egg, beaten

1 cup milk

1 teaspoon white vinegar

2 tablespoons unsweetened cocoa powder

2 ounces semi sweet chocolate, finely chopped (about 1/3 cup)

1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 375 F.

Grease a donut tray with vegetable oil.

In a medium bowl, sift the the flour, baking soda, salt, spices, and cocoa together.  In a separate bowl, beat together the egg and sugar.  Combine the milk and vinegar in a small bowl, the milk will curdle slightly.  Place the chocolate in a small bowl. Melt the butter in a small saucepan until the milk solids caramelize and the butter smells nutty.  Immediately add to the finely chopped chocolate, and stir until the chocolate is melted. Combine this with the milk mixture, along with the vanilla extract. Add the chocolate milk mixture alternately to the eggs and sugar with the dry.  Bake for 10 minutes, rotate, and continue to bake until donuts are golden brown and crisp on the outside, about 10 minutes more. Let them cool in the molds for 5 minutes if sprinkling with toppings such as powdered sugar, 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them in your choice of topping.

Source: https://www.thekitchykitchen.com/?recipes=/february-15th-doughnuts-dark-chocolate-sour-milk/