Cook and Bake With Amra

Makes: 8 Cakes Cook time: 15 min Ingredients: 1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water) 1/2 cup freshly grated Parmesan cheese 1 cup panko bread crumbs sprinkle of ground nutmeg, about 1/8 teaspoon 1/4 teaspoon paprika 1 clove garlic, minced 1 egg salt and pepper to taste 1-2 tablespoons olive oil Instructions: Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties. Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve. These are great when served with ranch dressing.

Ingredients 16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli) 1 1/2 cup of grated cheddar cheese 3 eggs salt & pepper 1 cup of seasoned Italian breadcrumbs Directions Mix all the ingredients together in a large bowl. With your hands, form small patties and lay on a parchment lined baking sheet.  Bake at 375F for 25 minutes, turning the patties after the first 15 minutes. Let cool and enjoy!

Ingredients 1 cup dried cranberries 1/4 cup fresh orange juice 2 cups unbleached all-purpose flour 2 teaspoons baking powder 1/4 teaspoon fine salt 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin 1 teaspoon grated orange zest 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired 2 large eggs, at room temperature 1/2 cup milk Directions Preheat the oven to 375 degrees F. Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside. Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside. In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. ...

These are the quickest and easiest blueberry muffins to make and they are delicious! Ingredients 1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk 1 cup fresh blueberries For the topping: 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon Directions Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or unti...

Ingredients 2 cups chicken, cooked and shredded 4 cups lettuce, sliced 2 cups bean sprouts 1/2 red pepper, sliced thinly 1/2 cup carrot, sliced thinly 1 cup cucumber, sliced 2 green onions, sliced cilantro to taste, torn (optional) mint to taste, torn (optional) basil to taste, torn (optional) chilies to taste, sliced (optional) peanuts to taste, toasted and chopped 1/4 cup sweet chili dressing Directions Toss everything and enjoy!

Sift 2 cups sifted cake flour with 2 teaspoons double-action baking powder and 1/2 teaspoon salt. Beat 3 egg yolks (reserve egg whites for use later in recipe)  until they are light and lemon colored and combine them thoroughly with 1 1/4 cups milk and 4 to 6 tablespoons melted butter. Add the liquid to the flour, beating briskly. Beat 3 egg whites until they are stiff but not dry and fold them into the mixture. Pour the batter from a pitcher or a ladle onto a preheated waffle iron, filling the iron only two thirds full, and let it spread until the whole iron is covered. Close the iron and leave closed until the waffle stops steaming and is well puffed and golden brown. Lift the waffle from iron with a fork.

Ingridients: 4 Large Onions 2 c. sifted flour 1 tsp. salt 2 tbsp. melted butter 1 c. milk 3 eggs, beaten Directions:  Slice 4 large onions and separate slices into rings.  Soak the rings in milk for 2 hours. Make the batter: Sift 2 cups flour with 1 teaspoon salt and mix in 2 tablespoons melted butter, 1 cup milk, and 3 eggs well beaten. Drain and dry the onion rings, dip them into the batter one at a time, and drop them into hot deep fat (375 degrees). The rings will bob the surface as they brown. Drain on absorbent paper, sprinkle with salt, and serve hot.

Servings:  6 Ingredients 1  12" Prepared Pizza Crust 1/2  cup  Pizza Sauce 1/8  cup  Celery, chopped 8  ounces  Fully Cooked Buffalo-Style Chicken Strips, cubed  2/3  cup  Mozzarella Cheese, shredded 1/2  cup  Blue Cheese, crumbled Hot Sauce, as desired Directions Spread pizza sauce evenly onto crust, leaving a 1" border around outer edge.  Top with celery, buffalo chicken pieces, and cheese. Bake at 450°F for 10-12 minutes.  Drizzle desired amount of favorite hot sauce on pizza to taste

Ingredients:  1 1/2 pounds fresh spinach, with stems attached Coarse salt 4 tablespoons olive oil, plus more for drizzling 2 large onions, peeled and finely chopped 1/2 cup water 1/2 tsp freshly ground black pepper 1/2 cup plain thick Turkish or Greek yogurt 1 garlic clove, peeled and crushed with salt to a puree Paprika Instructions:  Wash the spinach and stems until water runs clear; drain. Cook the spinach and stems for 10 minutes in boiling water; drain, refresh, drain, squeeze, and chop fine. Heat 4 tablespoons of olive oil in a skillet and cook the onions, with a pinch of salt and 1/4 cup of water, for 10 minutes, covered. When the water evaporates, slowly let the onions turn golden, stirring occasionally. Add the spinach, and cook, stirring, for 2 to 3 minutes. Blend in the remaining 1/4 cup water and adjust the seasoning with salt and pepper. Remove from the heat and allow to cool to room temperature. In a small bowl, beat together the yogur...

Ingredients:  2 tablespoons extra-virgin olive oil 6 skinless boneless chicken thighs ½ teaspoon salt ½ teaspoon pepper ½  red bell pepper, sliced ½  yellow bell pepper, sliced 2 cloves garlic, minced 1 cup dry white wine 1 tablespoon chopped thyme 1 tablespoon chopped oregano 1 (15-ounce) can diced tomatoes ½ cup chicken stock 2 tablespoons capers ½ cup chopped parsley Instructions:  Heat the olive oil in a large skillet over medium- high heat.  Season the chicken on both sides with salt and pepper and brown in the skillet, 2- 3 minutes on each side.  Remove the chicken pieces and set aside. Add the peppers to the hot skillet and sauté for 5 minutes, or until just tender.  Add the garlic and cook for another minute, until fragrant.  Stir in the white wine and herbs and simmer for 5 minutes.  Add the tomatoes and chicken stock, bring to a simmer, and return the chicken pieces to the pan.  Reduce the heat, cover, and coo...

The flavor-packed marinade makes this chicken so tender and absolutely delicious. Ingredients: Chicken 6 boneless skinless chicken breasts 2 large onions, thinly sliced Marinade 2 tablespoons extra-virgin olive oil 1/2 cup apple cider vinegar 1 cup lemon juice 1 cup low-sodium chicken stock 10 garlic cloves, whole 4-5 teaspoons grated ginger or dry ginger root powder 2 teaspoons salt 6-8 teaspoons course black pepper 3 teaspoons red pepper flakes Instructions: Marinade Preparation Make the marinade the night before you are serving Chicken Yassa. Combine all the ingredients for the marinade. Place the chicken breasts in a bowl, baking dish or plastic bag. Pour half of the marinade over the chicken, cover, and refrigerate overnight. Be sure that both sides of the chicken are covered in the marinade; turn over the chicken if necessary. Save the rest of the marinade. Chicken Preparation Turn on the broiler or prepare your grill. If using the oven, broil the chicken on the 2nd r...

1 tablespoon(s) olive oil 3 (6 to 8 ounces each) boneless, skinless chicken breast halves, cut into 1-inch pieces Coarse salt Ground pepper 4 clove(s) garlic, thinly sliced 1 medium onion, halved and thinly sliced 1/2 teaspoon(s) dried oregano 1 can(s) (28-ounce) whole peeled tomatoes in puree 1 1/2 pound(s) (about 2 medium heads) escarole, ends trimmed, coarsely chopped 1 cup(s) whole-wheat couscous, cooked according to package instructions Directions In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high. Season chicken with salt and pepper and cook in two batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate. Add garlic, onion, and oregano to pot; season with salt and pepper. Cook until onion begins to brown, 2 to 4 minutes (don't worry if pan darkens).  Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes.  Add chicken wi...

1/4 cup soy sauce 1 cup water 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder 5 tablespoons packed brown sugar 1 -2 tablespoon honey 2 tablespoons cornstarch 1/4 cup cold water Directions: 1 Mix all but cornstarch and 1/4c water in a sauce pan and begin heating. 2 Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. 3 Heat until sauce thickens to desired thickness. 4 Add water to thin if you over-thick it :).

1 pound skinless, boneless chicken breast meat - cubed 2 tablespoons vegetable oil 1/2 cup sliced green bell pepper 1/2 cup sliced red bell pepper 1 cup carrot strips 1 clove garlic, minced 1 tablespoon cornstarch 1/4 cup low sodium soy sauce 1 (8 ounce) can pineapple chunks, juice reserved 1 tablespoon vinegar 1 tablespoon brown sugar 1/2 teaspoon ground ginger Directions Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.           In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the    skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

1 teaspoon olive oil 1 tablespoon minced garlic 1 large red bell pepper, julienned 3/4 (8 ounce) can sliced water chestnuts 1 cup sugar snap pea pods 6 thick slices smoked deli chicken 1 tablespoon onion powder 1/4 teaspoon ground black pepper 1 pinch salt 1 cup chicken broth 2 (8 ounce) packages angel hair pasta  Directions In a large skillet, heat olive oil to medium high heat. Add the garlic, bell pepper, water chestnuts and pea pods. Reduce heat to medium low and cover. Cook for 5 minutes. Cut chicken into strips, approximately 1/4 inch wide. Add the chicken, onion powder, ground black pepper and salt to the skillet. Cover and cook for 5 more minutes. In a separate small saucepan, heat the chicken broth to a near boil. Pour the hot broth into the vegetable/chicken skillet. Toss and serve mixture over cooked angel hair pasta immediately.

2 kg courgettes (zucchini) 200g beef meat, minced 100g short grain white rice Salt to taste Pinch of pepper Pinch of ground cinnamon 100g of Al Wadi Al Akhdar canned diced tomatoes 2 tbsp vegetable oil 400g lamb chops 1 tbsp tomato paste 2 tomatoes, cut in circles Preparation Core the courgettes, rinse and set aside. Mix together: minced meat, rice, salt, pepper, cinnamon and tomatoes. Stuff the courgettes with the meat and rice mixture. In a saucepan, heat the oil and fry the lamb chops. Lay the lamb chops in the bottom of the saucepan and arrange the stuffed courgettes over it. Top it with a layer of tomato slices and cover the whole thing with water. Add the tomato paste and sprinkle with salt. Cover the courgettes with a plate and the pot lid. Bring to a boil then lower the heat and simmer for about an hour.

½ Romaine lettuce, chopped 3 Cucumber, diced 3 Tomatoes, chopped 1 small green capsicum, seeded and chopped 3 radishes, sliced 2 sprigs Green Onions / Spring Onions, chopped ½ cup Parsley, leaves picked ½ cup Purslane, leaves picked ¼ cup Mint, leaves picked ¼ cup Fresh Thyme, leaves picked 3 loaves Lebanese bread / Pitta Bread, toasted or fried Dressing 1 tbsp sumac 1 tbsp Al Wadi Al Akhdar Pomegranate Molasses Juice of 1 lemon ½ cup Al Wadi Al Akhdar Olive Oil Extra Virgin Salt, to taste Preparation In a large salad bowl, mix together the lettuce, cucumber, tomatoes, capsicum, radish, green onions, parsley, purslane, mint and thyme. Whisk dressing ingredients all together and drizzle over salad. Top with toasted (or fried) bread just prior to serving.

3 cups / 2 bunches flat-leaf parsley, stalks trimmed and finely chopped 4 large tomatoes, finely diced 3 sprigs spring onions, finely chopped 1/4 cup mint, leaves picked and finely chopped 1/3 cup fine burghul (cracked wheat), pre-soaked in cold water for 15mn or until soft and drained. Dressing 3 lemons, juiced ½ cup Al Wadi Al Akhdar Olive Oil Extra Virgin Salt, to taste Pinch of Paprika (optional) Preparation In a salad bowl, mix together the parsley, tomatoes, spring onions, mint and burghul. Whisk dressing ingredients all together and drizzle over salad. Tabouleh is traditionally eaten with cabbage leaves.

Ingredients 3 tablespoons soy sauce 2 tablespoons honey 1 tablespoon vegetable oil juice of one lime 2 garlic cloves, minced 1-2 teaspoon Siracha red pepper flakes, to taste 2 tablespoon cilantro 1 pound skinless, boneless chicken breasts Instructions In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Directions Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes.  Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce.  Add a handful of torn basil leaves and season with salt.  Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).

Ingredients: ½ cup balsamic vinegar ¼ cup olive oil 3 garlic cloves, crushed 1 tablespoon honey 1 tablespoon Dijon mustard ¾ teaspoon crushed red pepper ¼ teaspoon salt ¼ teaspoon fresh cracked pepper 8 boneless, skinless chicken breasts, cut in halves Instructions: Combine all the ingredients, except the chicken, in large sealable plastic container or resealable plastic bag. Mix well.  Place the halved chicken breasts in the marinade for no less than 3 hours and up to 24 hours.  Preheat and outdoor grill to high.  Remove the chicken from the marinade, place it on the grill, close the cover, and cook for 4 minutes, or until you can easily turn it over, using tongs. Cook for another 4-5minutes.  Remove the chicken, arrange on a platter, cover with aluminum foil, and let sit for five minutes to allow the chicken to absorb some of its juice.  Note: You can also cook the chicken under the broiler, allowing about 8-10 minutes per side.  Nutrition...

Ingredients: 6 skinless, boneless chicken breast halves, pounded 1/2 inch thick 2 green onions, finely chopped 2 tablespoons finely chopped parsley Marinade 1/3 cup balsamic vinegar 2 tablespoons extra-virgin olive oil ¼ cup honey mustard 1 clove garlic, crushed Salt and freshly ground black pepper, to taste Instructions: Make the marinade: Combine the first four ingredients in a bowl and whisk to blend.  Season to taste with salt and black pepper. Arrange the chicken in a shallow baking dish, pour the marinade on top, and turn to coat evenly. Refrigerate and marinate for 1-2 hours.  Preheat the grill to medium-high. Grill the chicken breasts for about 5 minutes on each side or until the chicken is browned and cooked through. Sprinkle the chicken with the green onions and parsley. Serve hot, or let cool and serve at room temperature.  Nutritional Analysis: Calories: 277, Fat: 10g, Sodium 109mg, Carbohydrate: 4g, Protein: 27g  Yield: 6 Servings

Ingredients: 1 cup coarse bulgur (about 6 ounces) ¼ cup pitted Kalamata olives, drained, rinsed and cut into quarters ½ cup chopped celery (use the inner ribs) ½ cup chopped scallions 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil ¼ teaspoon fine sea salt 1 cup roasted tomatoes ¼ cup lightly packed torn mint leaves Instructions: Bring 1½ cups of water to a boil in a medium saucepan. Add the bulgur, cover, remove from the heat, and set aside for 30 minutes to 1 hour, stirring from time to time, **until the bulgur is tender. Combine the softened bulgur with the olives, celery, scallions, lemon juice, olive oil, and salt. Turn the mixture out into a shallow serving bowl. Arrange the tomatoes over the top and scatter the mint leaves over the tomatoes. **Bulgur comes in a variety of grinds. The finer the grind, the faster the bulgur will soften. Nutritional Analysis: Calories: 290, Fat: 16g, Sodium: 432mg, Carbohydrate: 38g, Protein: 5g Yield: 4 servings

INGREDIENTS For the chili: 2 tablespoons vegetable oil 1 medium red bell pepper, medium dice 1 medium yellow onion, medium dice 2 medium garlic cloves, coarsely chopped 1 pound ground turkey 3 tablespoons chili powder 2 teaspoons kosher salt, plus more as needed 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1/8 teaspoon ground cinnamon 1 (28-ounce) can diced tomatoes 1 cup low-sodium chicken broth or stock 2 (14-ounce) cans cannellini beans, drained and rinsed 1 bay leaf For serving: Shredded cheddar cheese Sour cream Tortilla chips INSTRUCTIONS Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the bell pepper, onion, and garlic, season with salt, and cook, stirring occasionally, until the vegetables have softened, about 5 to 8 minutes. Increase the heat to medium high, add the turkey, and cook, breaking it up into smaller pieces with a wooden spoon, until it’s no longer pink and is just cooked through, about 4 to...

½ medium onion, roughly chopped 2 jalapeno peppers (or 1 serrano pepper), ribs and seeds removed 3 garlic cloves, peeled ½ cup cilantro, tightly packed Freshly ground pepper Zest from 2 limes ¼ cup lime juice 2 tablespoons Paleo-friendly fish sauce 2 tablespoons coconut aminos 6 pounds chicken wings and/or drumsticks 1-2 tablespoons melted fat of choice 4 limes, cut into wedge Toss the onion, peppers, garlic, cilantro, ground pepper, lime zest and juice, fish sauce, and coconut aminos into a blender anD blitz everything together until a bright green purée is formed. Place the chicken wings in a large bowl, and add the marinade. Mix well with your hands. Marinate the chicken in the fridge for at least 30 minutes and up to 12 hours. Don’t marinade the wings longer than 12 hours because the acid will make the meat mushy. Ew. Take the wings out of the refrigerator 30 minutes before you intend to cook them. You can cook these chicken wings either in the oven or — if you can stand...

4 tablespoons fresh thyme leaves, stripped from stems (or equivalent dried) 2 teaspoons ground sumac* scant 1/2 teaspoon fine sea salt, or to taste 1 tablespoon toasted sesame seeds Place thyme leaves on a baking sheet in a 300F oven until dry, just ten minutes or so. Just long enough that they'll crumble between pinched fingers. Let cool. Use a mortar and pestle to grind the thyme leave finely. If your thyme is at all stem-y or fibrous, sift to remove any larger particles. Transfer to a small bowl, and aside. Crush the sumac finely with the mortar and pestle, add the salt and crush with the sumac. Add the thyme back, and grind together a bit. Stir in the sesame seeds, taste, and adjust to your liking, perhaps with a bit more salt, or sumac, or sesame seeds. Any za'atar you might not use in the coming days keeps best refrigerated (or in the freezer) if you make a double or triple batch. *If you're having a hard time finding sumac, check the spice rack at your local mar...

Servings: 4          Calories: 345 Ingredients: 1 lb bay scallops, dried well 2 tsp olive oil, divided 1 tsp butter 3 cloves garlic, sliced 1/2 cup white wine 14 oz can diced petite tomatoes, drained salt and fresh pepper 1 tsp fresh lemon juice 1/4 cup chopped parsley 7 oz angel hair pasta (I used half whole wheat)* Directions: Put a large pot of salted water to boil. Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown. MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 - 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.

YIELD: about 20 truffles PREP TIME: 15 minutes INGREDIENTS: 10 ounces semi chocolate or bittersweet chocolate, chopped (or chocolate morsels) 2 tablespoons unsalted butter 1/2 cup heavy cream 1/2 cup Nutella 1 teaspoon vanilla extract 3 tablespoons Frangelico liqueur 1/2 cup toasted hazelnuts, finely chopped (see notes) DIRECTIONS: 1. In a double boiler over barely simmering water, combine chocolate, butter, heavy cream and Nutella. Heat until chocolate is melted. Stir until you have a smooth mixture. 2. Remove from chocolate mixture from heat and allow it sit at room temperature for about 10 minutes. Whisk in vanilla and Frangelico. Pour mixture into a shallow dish (example: 8x8 pyrex dish) and cover with plastic wrap. Refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with. 3. Line a baking sheet with parchment paper. Usi...

1 1/2 cups Premium Whole Wheat Flour 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons sugar 1 large egg 1 1/2 cups lukewarm milk 1/3 cup melted butter or vegetable oil directions 1) Preheat your iron while you make the waffle batter. 2) Whisk together the flour, baking powder, salt, and sugar. 3) In a separate bowl, whisk together the egg, milk, and butter or oil. 4) Mix together the wet and dry ingredients, stirring just until combined. The batter will be a bit lumpy; that's OK. 5) Cook the waffles as directed in the instructions that came with your waffle iron. Yield: 3 1/2 round Belgian-style (deep-pocket) 7" waffles.

5 eggs 1 1/2 cups milk 1 cup water 2 cups flour 6 tablespoons melted butter 1/4 teaspoon salt extra butter for frying In a blender combine eggs, milk, water, flour and melted butter. Blend until well incorporated, scraping the sides of the blender as necessary. Allow to sit in the fridge for at least an hour but no longer than 36 hours. When you’re ready to make the crepes, head a medium to large frying pan with rounded sides over medium-high heat. Add in a small tab of butter and immediately once the butter is melted pour in 1-2 ounces of batter, swirling the pan above the burner to coat the bottom evenly. Return the pan to the burner and allow the crepe to cook for 30-45 seconds. Using a heatproof spatula, lift the edges of the crêpe to unstick them from the sides of the pan. Carefully slide the spatula down the center of the crêpe, lift up and flip to the other side. Allow to cook another 10 seconds or so. Slide the crêpe to a flat surface. (Note: The first crepe usually ...

Note: Bake the Lamington cupcakes a day before you want to serve them. The cake needs to sit out overnight to get a bit stale before it is frosted. Trust me - you'll like the stale cake. Frosting it on all sides moistens it up. Makes 12 cupcakes For the cupcakes: 1/2 C unsalted butter 3/4 C white sugar 1 t vanilla extract (I used  vanilla bean paste ) 2 eggs 2 C all-purpose flour 4 t baking powder 1/8 t salt 1/2 C milk Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk; beat well. Set  silicone cupcake liners  on a baking sheet and fill them 3/4 full. Bake at 350 F for 20 minutes or until a toothpick inserted into the cake comes out clean. Leave out uncovered overnight. For the frosting: 3 C confectioners' sugar 1/3 C unsweetened cocoa powder 2 T ...

16 oz (2 cans) original Pillsbury crescent rolls ½ cup Nutella ½ cup roughly chopped hazelnuts What To Do: Preheat oven to 375°F. Spray 6 muffin tins with non-stick cooking spray. Set aside. Unroll first can of crescent rolls. Pinch seams together to form 1 large rectangle. Spread Nutella onto crescent dough, leaving approximately 1” space from sides. Sprinkle hazelnuts randomly on top of Nutella. Unroll second can of crescent rolls. Pinch seams together to form a1 large rectangle. Set dough on top of first layer. Carefully press sides together. Using a pizza cutter (or sharp knife) cut 6 vertical strips. Twist strips into a coil. Place coiled strips into muffin tins. Bake for approximately 15 minutes or until golden. Remove from pan and allow to cool slightly before serving.

4 teaspoons chopped fresh rosemary leaves 4 teaspoons chopped fresh thyme 4 teaspoons minced onion 4 teaspoons minced garlic 1/4 cup Worcestershire sauce 2 teaspoons coarse kosher salt 1/2 teaspoon ground black pepper 1/4 cup olive oil In a blender or food processor, mix rosemary, thyme, onion, garlic,  Worcestershire sauce, coarse salt, pepper, and olive oil. Pulse until well blended. Cover, and chill in the refrigerator at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.

1/2 cup butter, softened 1 cup sugar 2 eggs, beaten 1/2 cup milk 2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 cups fresh blueberries, (may use frozen) 2 tablespoons sugar, for topping Preparation: In a medium mixing bowl, cream together butter and sugar. Add eggs and mix well; stir in milk. Combine dry ingredients and add to the mixture; stir to combine. Gently fold in blueberries. Fill greased muffin cups about 2/3 full. Sprinkle tops with a little sugar. Bake in a preheated 375 degree oven for about 20 minutes, or until lightly browned. Makes about 12 muffins.

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness ground black pepper to taste 1 tablespoon olive oil 1 teaspoon minced garlic 2 tablespoons mayonnaise 2 teaspoons prepared Dijon-style mustard 1 teaspoon chopped fresh rosemary 8 slices garlic and rosemary focaccia bread Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes. In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice. Nutrition per serving Calories522 Total Fat16 g Saturated Fat3 g Cholesterol70 mg Sodium826 mg Total Carbohydrates58 g

1 cup grated seeded peeled cucumber 1/8 teaspoon salt 1 cup plain fat-free yogurt 1 tablespoon chopped fresh mint 2 teaspoons chopped fresh dill 2 teaspoons fresh lemon juice 1/4 teaspoon salt 2 garlic cloves, minced Place cucumber on several layers of paper towels; sprinkle with 1/8 teaspoon salt. Let stand 30 minutes. Combine cucumber, yogurt, and remaining ingredients, stirring until well blended. Refrigerate at least 1 hour before serving.

Directions Cook 2 cups orzo in salted boiling water until al dente, about 8 minutes; drain. Chop 6 scallions; cook just the white parts in a skillet with olive oil until tender, about 2 minutes. Stir in the orzo, 2 cups chicken broth, the scallion greens and a handful each of chopped parsley and dill; season with salt and pepper. Simmer until slightly thickened, about 3 minutes. Stir in 1/4 cup grated parmesan.

Ingredients: 3 tablespoons olive oil, reserved from 1 jar sun-dried tomatoes julienne cut in olive oil 1 small onion, minced 2 garlic cloves, minced ½ pound whole-wheat vermicelli, broken up 1 (8.5 ounce) jar sun-dried tomatoes julienne cut in olive oil, drained ¼ teaspoon salt ¼ teaspoon pepper 4 cups low-sodium chicken broth ¼ cup Parmesan cheese, grated ¼ cup fresh basil leaves, chopped Instructions: In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onions are translucent. Add vermicelli and sauté until golden brown, stirring constantly. Add sun dried tomatoes, salt, and pepper and simmer about 3 minutes. Stir in stock and bring to a boil. Reduce heat and simmer until most of the liquid is absorbed and the pasta is al dente, about 15 minutes. Transfer to serving dish, sprinkle with Parmesan cheese and fresh basil leaves. Serve immediately.

Ingredients: 1 cup plain Greek yogurt 1 onion, finely chopped 4 cloves garlic, finely chopped 1/4 teaspoon cayenne 2 tablespoons lime juice 1 tablespoon honey 1 tablespoon extra-virgin olive oil 1/2 teaspoon salt 3/4 teaspoon ground cumin 1/4 teaspoon cinnamon 1 teaspoon paprika 1 1/2 lbs. chicken tenders Instructions: 1. In a large bowl, combine all the ingredients except the chicken and stir until smooth. Add the chicken and toss to coat well with the yogurt mixture. Cover and refrigerate for at least 30 minutes or up to 12 hours. 2. Preheat the oven to 375°F. Line a baking sheet with parchment paper or aluminum foil and arrange the chicken tenders on top. Bake until golden brown, about 12-15 minutes. Serve hot.

Ingredients: 1 young chicken
 1 1/2 tablespoons extra-virgin olive oil
 1 medium onion
 1/2 cup chicken broth 1 cup canned tomatoes, rinsed and drained
 1 green or yellow pepper, seeded and sliced into thin strips 
Salt and pepper to taste Instructions:  Cut the chicken into 8 pieces. Heat the olive oil in a large, heavy pot over medium heat, add the finely chopped onion, and cook for about 5 minutes, stirring occasionally, until the onion starts to brown. Remove the onion from the pan and set it aside.
 Brown the chicken pieces in the pan. Add the wine and cook for several minutes. When the wine has evaporated, return the sautéed onion to the pan along with the tomatoes and the pepper strips. Add the salt and pepper, cover, and cook over low heat for 30 minutes, adding a little water if necessary to keep some juice in the bottom of the pan. Serve warm.

Ingredients: 1/2 cup solid vegetable shortening 1/2 cup (1 stick) butter or margarine softened 1 teaspoon clear vanilla extract 4 cups sifted confectioners' sugar (approximately 1 lb.) 2 tablespoons milk In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoo...

1 tablespoon butter 2 -3 cloves garlic, minced 1/2 cup dry packaged sun-dried tomato, chopped (do not use the sun dried tomatoes packed in oil) 1 cup chicken broth, divided 1 1/4 cups heavy cream 1 lb boneless skinless chicken breast half salt and pepper 2 tablespoons olive oil 2 tablespoons chopped fresh basil (do not substitue dry) 8 ounces dry fettuccine pasta 2 tablespoons parmesan cheese 2 green onions, chopped (optional) In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Cook for about 4-5 minutes...

6 ounces extra-wide egg noodles 2 cups cooked chicken 1 cup frozen peas 4 garlic cloves, minced or 2 teaspoons bottled minced garlic 1 3/4 cups whole milk or 1 3/4 cups light cream 1/2 slice white bread or 1/2 slice wheat bread 3/4 cup shredded parmesan cheese snipped fresh thyme (optional) Preheat oven to 450 degrees F. In Dutch oven bring 6 cups salted water to boiling; add noodles. Cook 10 minutes or until tender; drain. Meanwhile, remove chicken from bones. Discard skin and bones; shred chicken. In saucepan combine chicken, peas, garlic, and whole milk; heat through. Cover and keep warm. In blender or food processor, process bread into coarse crumbs. Transfer to small bowl; add 1/4 cup of the Parmesan and 2 tablespoons melted butter. Stir noodles and remaining Parmesan into hot chicken mixture. Heat and stir until bubbly. Divide among 4 individual casserole dishes. Top each with some of the bread crumb mixture. Bake 5 minutes or until top begins to brown. Top with fresh thyme.

ingredients 4 small skinless, boneless chicken breast halves Salt and pepper 8 ounces mushrooms, halved 1tablespoon olive or cooking oil 1lemon 3cups fresh broccoli florets 110 ounce container refrigerated light Alfredo pasta sauce directions 1.Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through. 2.Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer). 3.Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper. Makes 4 servings.

2 heads broccoli, separated into florets 2 teaspoons extra-virgin olive oil 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 clove garlic, minced 1/2 teaspoon lemon juice Directions Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Ingredients 1 cup pastina pasta (or any small pasta) 2 tablespoons olive oil 1/2 cup cubed chicken breast (1-inch cubes) 1/2 cup diced onion (about 1/2 a small onion) 1 clove garlic, minced 1 (14.5-ounce) can diced tomatoes with juice 1 cup shredded mozzarella 1/4 cup chopped fresh flat-leaf parsley 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup bread crumbs 1/4 cup grated Parmesan 1 tablespoon butter, plus more for buttering the baking dish Directions Preheat the oven to 400 degrees F. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into...

1 1/4 pounds plum tomatoes, cut in half 1/3 cup chopped red onion 3 tablespoons fresh lime juice 2 serrano chiles, coarsely chopped 1 teaspoon salt Pinch of freshly ground black pepper 1 cup (loosely packed) coarsely chopped fresh cilantro Seed and dice 10 tomato halves; transfer to large bowl. Place remaining tomatoes in blender; add onion, lime juice, chiles, salt, and pepper. Blend until smooth. Add cilantro. Pulse just to mix in cilantro. Pour tomato puree into bowl with diced tomatoes. Stir to blend. Season salsa to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)

3/4 cup(s) soy sauce  1/4 cup(s) sugar  1 tablespoon(s) canola oil  1/4 teaspoon(s) garlic powder 1/2 teaspoon(s) ground ginger 2 boneless skinless chicken breasts, cut into 1-inch chunks  6 to 8 green onions, cut into 1-inch pieces 1/2 pound(s) medium fresh mushrooms, stems removed  Preparation • In a large bowl, combine first five ingredients. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Pour remaining marinade into another large plastic bag; add onions. Seal bag and toss to coat. Marinate for 30 minutes. • Drain and discard marinade from chicken. Drain and reserve marinade from onions. On soaked wooden skewers, thread a piece of chicken, onion, mushroom and another chicken piece. • Place on a broiler rack. Broil 5 in. from the heat, turning and basting with reserved marinade after 3 minutes. Broil for 3 minutes longer or until chicken is no longer pink. ...

Ingredients 8 oz cooked chicken 1/4 cup each: sliced red grapes, small-diced red onion, small-diced celery 1/4 cup Italian parsley, chopped 1 tbsp. fresh tarragon, chopped Shred chicken and mix everything together Herb Aioli 1/2 cup mayo 1 tbsp. Dijon 1/2 tsp. tabasco 1/4 cup each: parsley and tarragon 1 tsp. minced garlic 1 tbsp. chopped red onion Puree all ingredients in a blender. Topping 1 tbsp. blue cheese crumbs 1 tbsp. chopped walnuts A little mixed greens Construction Mix 2 tblsps. of the aioli with the chicken salad ingredients  Top two sliced, mixed grain bread with the salad. Top with blue cheese crumbles, walnuts, and the greens.

Ingredients ¾ pounds boneless chicken breast, cut into 1 ½- to 2-inch cubes 1 tablespoon soy sauce 1 tablespoon dry sherry or Chinese rice wine 1 tablespoon cornstarch 1 cup Diamond Almonds ½ cup chicken stock 3 tablespoons soy sauce 1 teaspoon sesame oil ½ teaspoon sugar 1 teaspoon cornstarch 2 tablespoons cooking oil 1 tablespoon minced ginger 1 tablespoon minced garlic 1 small red onion, cut into 1-inch squares 1 small red bell pepper, cut into 1-inch squares 1 small yellow bell pepper, cut into 1-inch squares 4 ounces (about 1 cup) snow peas, trimmed and halved diagonally Directions In a medium bowl combine chicken, soy sauce, sherry, and cornstarch. Stir to coat; set aside for 10 minutes. To toast the almonds: Preheat oven to 350. Spread almonds on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Set aside. In a small bowl combine chicken stock, soy sauce, sesame oil, sugar, and cornstarch. Set aside. Heat a wo...