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Showing posts from June, 2021

Grilled Chicken Salad + Homemade Sweet Onion Dressing

  Ingredients 4 boneless skinless chicken fillets, about 5 oz each 1 Tbsp avocado oil, or olive oil 8 packed cups mixed lettuce leaves 1 cup cooked fresh or thawed frozen organic corn kernels 1.5 cups halved cherry tomatoes 1/3 cup chopped pecans 4 hard-boiled eggs, peeled and chopped 1 ripe avocado, diced Sweet Onion Dressing: 2 fresh garlic cloves, pressed 1 small sweet onion, chopped 4 Tbsps extra virgin olive oil, divided 1/4 cup apple cider vinegar 1/2 a fresh lemon, juiced sea salt and freshly ground pepper Instructions Heat a grill pan or an outside grill on medium-high heat. Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill. Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside. Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin. Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown. Place caramelized garlic &am
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Raspberry Cheesecake Mousse

Ingredients Mousse 15   oz (3.5 cups)   fresh raspberries 2   tsp   gelatin powder 3   Tbsp (45ml)   cold water 1 1/2   cups (355ml)   heavy cream 12   oz (340g)   cream cheese,   softened 2 1/4   cups (260g)   powdered sugar,   divided 1   tsp   vanilla extract Red food coloring,   optional Crust 1   cup (120g)   graham cracker crumbs   (8 full sheets) 2   Tbsp (26g)   granulated sugar 1/4   cup (56g)   unsalted butter,   melted Topping (optional) 3/4   cup (175ml)   heavy cream 2   Tbsp (26g)   granulated sugar 10 - 20   fresh raspberries Mint leaves Instructions For the mousse:  Pulse raspberries in a food processor until well pureed. Force puree through a fine mesh strainer into a bowl to remove seeds (you should have 1 1/3 cups puree). Set aside. Pour 3 Tbsp water into a small microwave safe bowl, sprinkle gelatin evenly over water then let rest 5 minutes.  Heat gelatin mixture in microwave on high power for 30 seconds. Remove and whisk for 1 minute, let cool 4 minutes until just
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Layered Fruit Salad

Ingredients  2 cups fresh blueberries 2 cups sliced fresh strawberries 2 cups halved green grapes 1 (8 ounce) package reduced fat cream cheese 1/2 cup confectioners' sugar 1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed 1/4 cup chopped pecans Directions   In a 2-1/2-qt. glass bowl, layer the fruits in the order listed. In a mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spoon over fruit. Refrigerate until serving. Sprinkle with pecans.
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Individual Fruit and Brownie Trifles

Ingredients  FOR THE BROWNIES: ▢ 7   ounces   unsweetened chocolate, roughly chopped ▢ 3/4   cup   unsalted butter ▢ 1/4   cup   water ▢ 1   cup   sugar ▢ 3/4   cup   packed light brown sugar ▢ 2   large eggs ▢ 1   teaspoon   vanilla extract ▢ 1 1/3   cups   all-purpose flour ▢ 1/8   teaspoon   salt ▢ 2   pints   raspberries ▢ Mini chocolate chips, for garnish FOR THE WHIPPED CREAM: ▢ 1 1/2   cups   chilled heavy cream ▢ 1/3   cup   sour cream ▢ 3   Tablespoons   sugar ▢ 2   teaspoons   vanilla extract Instructions  MAKE THE BROWNIES: Preheat the oven to 350ºF. Grease a 9-inch baking dish with cooking spray and set it aside. In a medium saucepan set over medium-low heat, combine the chocolate, butter and water. Cook, stirring, until the chocolate and butter are melted. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and light brown sugar, mixing until combined, then add the eggs and vanilla extract and mix for 2 minutes. Add the flour
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Greek Yogurt Turkish Flatbread (Bazlama)

  Ingredients 1 ¼   cups   warm water   105-110˚F 2 ¼   teaspoons   active dried yeast   1 packet 1   tablespoon   sugar ¾   cup   Greek-style yogurt 2   tablespoon   extra virgin olive oil 1   tablespoon   kosher salt 3 ¾   cups   all-purpose flour ¼   cup   finely chopped flat leaf parsley Instructions Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated. Whisk in the Greek yogurt olive oil and salt. Add flour and parsley and stir with a wooden spoon or sturdy spatula and until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading. Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to
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Chocolate Covered Strawberry Layer Cake

  INGREDIENTS For the cake: 1¾ cups plus 2 tbsp. (9 3/8 oz.) all-purpose flour 1½ cups (4½ oz.) unsweetened cocoa powder, plus more for dusting the pans 1 tbsp. instant espresso or coffee powder 1½ cups boiling water ¾ cup sour cream 1 tbsp. vanilla extract 1½ cups (3 sticks) unsalted butter, at room temperature 2½ cups plus 2 tbsp. (18 3/8 oz.) sugar 3 large eggs, at room temperature 1¼ tsp. baking soda ¾ tsp. salt For the strawberry filling: 3 cups fresh strawberries, rinsed, hulled and coarsely chopped, divided 4 large egg whites 1¼ cups sugar 3 sticks (1½ cups) unsalted butter, at room temperature For the ganache and the garnish: 12 oz. bittersweet chocolate, finely chopped 1½ cups heavy cream 12 whole strawberries, rinsed and dried DIRECTIONS 01 To make the cake, preheat the oven to 350˚ F.  Butter the edges of 3 8-inch round cake pans and dust with cocoa powder, shaking out the excess.  Line the bottoms of the pans with parchment paper.  In a medium bowl, combine the cocoa powder
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