efccooking:

Banana Chocolate Chip Muffin

Also, there’s Nutella in these.  I promise.

hellyeahrecipes:

Avocado Fries

• oil for frying
• 2 Avocados
• 2 Eggs, beaten
• 1 and 1/3 Cup Bread Crumbs
• 1 Teaspoon Lemon Pepper
• 1/2 Teaspoon salt
• 1 Teaspoon Lemon Pepper
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Cumin

Cilantro Lemon Dipping Sauce

• 5 Tablespoons Mayonnaise
• 3 Tablespoons Fresh Cilantro, chopped
• Juice from 1/2 of Lemon

1. In a medium-sized bowl, mix together the bread crumbs, lemon pepper, salt and cumin. Set it aside. Cut the avocados in half and then slice them vertically into 4 inch by 1 inch wedges. Set them aside. Heat the vegetable oil to 335 degrees Fahrenheit in a large frying pan, adding enough oil so that the oil is about 3 to four inches deep. Dredge the avocado slices in the breadcrumb mixture, then in the egg mixture, then in the breadcrumb mixture again. Place them in the hot oil and fry them for about 2-3 minutes, or until golden brown. Remove them with a slotted spoon or tongs, and set them on a plate lined with paper towels to absorb the excess oil. Allow them to dry for 10 minutes, then transfer them to a serving tray and serve them immediately with the Cilantro Lemon Dipping Sauce.
2. For the Cilantro Lemon Dipping Sauce, place the mayonnaise, cilantro, and lemon juice in a blender and mix until smooth and creamy in texture.

efccooking:

Greek Chicken Pasta

efccooking:

Creamy Chicken Wild Rice Soup

smilingfork:

Hot and Sour Soup

Ready for something some what a challenge? Hot and Sour Soup is great for the current weather and it’s different. The recipe itself is not difficult, rather sourcing the ingredient list is, you won’t regret it however, even if it means going to the other side of planet and back.

Difficulty: ★★★★☆ (hard)

Yield: 4 bowls

Ingredients:

• 6 dried Chinese black fungus
• 6 dried wood ear, black, cloud, straw, or shiitake mushrooms, or one bunch of fresh enoki mushrooms
• 5 dried lily buds
• One can of bamboo shoots
• 2 tablespoons of red wine vinegar
• 1 tablespoon of white vinegar or rice vinegar
• 1 1/2 tablespoons of soy sauce
• 1 tablespoon of cornstarch
• 4 cups of chicken broth (use gluten-free broth for gluten-free version)
• 1/2 block of firm tofu, diced into small cubes
• 1 egg, beaten
• 1 teaspoon of sesame oil
• 3 scallions, diced
• 1/4 teaspoon of salt
• 1 1/2 teaspoons of finely ground white pepper
• 1/4 teaspoon of chili oil (optional)
• Cilantro (optional)

Preparations:

1. Pour boiling water over the mushrooms until the mushrooms are covered and allow them to soak for 20 minutes, turning the mushrooms over occasionally. It may not seem like a lot but they will grow quite a bit. After soaking remove any woody ends with a knife. Cut mushrooms into strips. Reserve 1/4 cup of the liquid and mix with the cornstarch. (If using fresh enoki mushrooms set aside as they do not need to soak).
2. Pour boiling water over the lily buds until covered and allow to sit for 15 minutes. Cut the buds crosswise then tear them up into a few bunches.
3. Mix the vinegars and soy sauce together and set aside. Open the can of bamboo shoots, drain well, and cut the shoots lengthwise into strips.
4. Place the chicken broth into a bot and bring to a boil over high heat. Add the tofu, mushrooms, lily buds, bamboo shoots, vinegar mixture, and cornstarch mixture. Mix and bring back to a boil. Once it comes to a boil remove from heat. While stirring the soup slowly pour the egg into the broth in a small steam while stirring the soup allowing the egg to instantly cook and feather into the soup.
5. Add the scallions, white pepper, sesame oil, and chili oil if using. Taste and adjust white pepper, vinegar, and salt to taste. Add cilantro to garnish and for added flavor. Serve immediately.

smilingfork:

Parmesan Crusted Chicken Picatta

Difficulty: ★★★☆☆ (Moderate)

Ingredients:

• 1/4 cup flour
• 2 eggs
• 1 1/4 cups grated Parmigiano Reggiano cheese, divided
• 4 skinless, boneless chicken breast halves, pounded 1/4-inch thick
• Salt
• 1/2 pound angel hair pasta
• 3 tablespoons extra virgin olive oil (EVOO), divided
• Juice of 1 lemon, plus 1 sliced lemon
• 2 cloves garlic, finely chopped
• 1/4 cup capers, drained and patted dry, or 12 caper berries, sliced
• 1/2 cup dry white wine (eyeball it)
• 1/4 cup flat leaf parsley leaves, chopped
• 1/2 cup chicken stock
• 2 tablespoons butter, chilled and cut into small pieces
• One package baby spinach (5 ounces)
• Pepper

Directions:

1. Place the flour on a plate. In a shallow bowl, beat the eggs; place 1 cup cheese on another plate. Working with one cutlet at a time, coat the chicken with the flour, then egg and then cheese, pressing to adhere. Transfer to a plate.
2. Bring a large pot of water to a boil. Salt it, add the pasta and cook to al dente, 3 minutes. Drain, reserving a ladleful of water.
3. In a large nonstick skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium heat. Add the chicken and cook, turning once, until deeply golden, 10 minutes. Transfer to a platter and cover with foil. Add the remaining 1 tablespoon EVOO, one turn of the pan, to the skillet. Add the sliced lemon, garlic and capers and cook for 2 minutes. Stir in the wine and parsley and cook until reduced, 1 minute. Lower the heat and bring to a simmer.
4. Stir the chicken stock into the sauce for 1 minute. Stir in the butter until melted, then stir in the lemon juice. Spoon a little sauce over the chicken. Add the spinach to the remaining sauce in the skillet and cook until wilted. Add the reserved pasta cooking water. Stir in the pasta and toss to coat; season with salt and pepper. Add the remaining cheese and toss. Serve the pasta with the chicken.

hellyeahrecipes:

Cranberry Squares with Walnut Shortbread Crust

Makes roughly 24 squares

For the Crust:

• 1 cup (4.5 ounces) walnut pieces
• 1 cup (5 ounces) all-purpose flour
• 1/2 cup (3 ounces) confectioner sugar, tamped lightly down and leveled off
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup (4 ounces) unsalted butter, softened and cut into tablespoon pieces

For the Cranberry Curd:

• 12 ounces (about 3 cups) fresh or frozen cranberries (see note below)
• 1/2 cup water
• 1 cup (8 ounces) granulated sugar
• 4 large eggs
• 4 large egg yolks
• 2 tablespoons lemon juice (from 1/2 of a lemon)
• 1/4 teaspoon salt
• 1/2 cup (4 ounces) unsalted butter, softened and cut into tablespoon pieces
• Powdered sugar for dusting
• Candied citrus zest (optional - see here for a tutorial, and spiral the pieces around toothpicks as they dry to get them to curl)

Prepare the crust:

1. Line a 9x13 baking pan with parchment, as described in this tutorial.
2. Place the nuts in the bowl of a food processor and coarsely grind, about 15 one-second pulses. Add the flour, sugar, cinnamon, and salt, and pulse until finely ground, about 10 additional one-second pulses. Sprinkle the chunks of butter over the top of the flour-nut mix and pulse until the mixture holds together when compressed in your palm, another 20-25 one-second pulses. (Click through for preparing the crust without a food processor.)
3. Press the crust mix into the baking dish, making it as even as possible. Freeze for 30-60 minutes.
4. Pre-heat the oven to 350°F. Remove the crust from the freezer and bake for 20-25 minutes, until beginning to color around the edges.
5. While the crust is baking, prepare the cranberry curd: Place the cranberries and water in a medium-sized sauce pot over medium-high heat and stir. Continue cooking and stirring occasionally until all the cranberries have popped and become mushy, about 5 minutes. Pour them into a fine-meshed strainer set over a medium-sized mixing bowl and press the cranberry puree through using a spatula. Allow the puree to cool to room temperature. Discard the cranberry skins and clean the strainer for use in the next step.
6. To the bowl with the cranberry puree, add the sugar, eggs and yolks, lemon juice and salt (reserving the butter for now). Stir thoroughly until the mixture is even.
7. Return the cranberry mixture to the saucepan and set the burner to medium. Stir the curd continuously, making sure to scrape the bottom and corners of the pan. Cook until the curd starts to thicken, coats the back of a spoon, and registers about 150° on an instant-read thermometer (there’s some wiggle-room, so don’t fret about being exact). This should take 10-12 minutes.
8. Remove the pan from the heat and add the butter all at once. Stir until the butter has completely melted, then pour the curd through the strainer into a clean bowl.
9. Pour the warm cranberry curd onto the walnut crust. Bake at 350° for 10-15 minutes, until the curd has set but still jiggles slightly in the center. Cool completely and refrigerate before cutting.
10. To cut the squares, lift them from the pan using the parchment paper as handles. Trim off the sides to make even edges if desired. Dust the tops of the bars with powdered sugar just before serving and use a sharp knife to cut them into squares. The powdered sugar will melt into the cranberry curd, making sweet glaze.
11. Keep refrigerated.

lacuisine:

Viennese Hot Chocolate

Follow the link for recipe.

Thanks to Flagrante Delícia

breakfast247:

Mango Lassi & Strawberry Honey Yogurt Popsicles.

simplerecipes:

Brussels Sprouts with Chorizo

kosher salt, to taste
1 lb. Brussels sprouts, trimmed and halved lengthwise
2 tbsp. extra-virgin olive oil
6 oz. cured Spanish chorizo, quartered lengthwise
and cut crosswise into 1/4” slices
1/2 small yellow onion, roughly chopped
2 cloves garlic, finely chopped
Freshly ground black pepper, to taste

Heat a 6-qt. pot of salted water to a boil. Add the Brussels sprouts and cook until just tender, 6 minutes. Using a slotted spoon, transfer Brussels sprouts to a bowl of ice water; let sit for 5 minutes. Drain Brussels sprouts and pat dry with paper towels; set aside. Heat 1 tbsp. of the oil in a 12” cast-iron skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes. Add the onions and cook, stirring occasionally, until golden brown and soft, about 8 minutes. Add the garlic and cook until soft, about 2 more minutes. Transfer chorizo mixture to a bowl. Increase heat to high and add the remaining oil and the reserved Brussels sprouts; cook, flipping once or twice, until the Brussels sprouts are browned and tender, about 8 minutes. Stir in the reserved chorizo mixture and season with salt and pepper.

via Saveur