Cook and Bake With Amra

Ingredients: 4 medium zucchini (about 2 pounds) 3 tablespoons extra virgin olive oil 1 tablespoon minced garlic (3 to 4 cloves) 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta 2 medium tomatoes, chopped, see note (about 12 ounces) 1/2 cup shredded parmesan cheese, plus more for serving 1 cup basil leaves, torn into pieces 1 teaspoon cornstarch 2 teaspoons cold water Salt, to taste Directions:  Trim and spiralize the zucchini . If you don't have one , you can use a vegetable peeler to do it too.  Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to ...

 Ingredients 1 pound boneless, skinless chicken breasts 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons butter   divided 8 cloves garlic thinly sliced 1/2 cup chicken bone broth or stock 1 cup heavy cream 1 tablespoon fresh parsley minced, optional Instructions Season both sides of the chicken breasts with the salt and pepper. Heat 1 tablespoon of the butter in a large, deep skillet over medium heat. Add the chicken and cook on one side until golden brown, about 4-6 minutes depending on the thickness of your chicken. Flip, and cook the other side for another 4-6 minutes or until the chicken is just cooked through and no longer pink in the middle. Remove the chicken to a plate and tent with aluminum foil to keep it warm. Add the remaining butter to the skillet. Once melted, add the sliced garlic. Cook for 30-60 seconds, until just fragrant. Add the chicken bone broth and simmer until reduced by half, about 2-3 minutes. Slowly add the heavy cream an...

Ingredients 1 1/2 - 2 pounds beef chuck roast , trimmed and cut into 1 - 2 inch chunks OR beef stew meat  1 -2 teaspoons sea salt 1/2 teaspoon black pepper 1/2 teaspoon onion powder 2 1/2 teaspoon Italian seasoning , divided 1/3 cup flour 1 medium onion , cut into large chunks 3-4 cloves garlic , minced 6 Tablespoons tomato paste 2 Tablespoons balsamic vinegar or red wine 4 medium Yukon potatoes , peeled and chopped into 1 inch chunks  3 medium carrots , peeled and cut into thick slices (leave out for low carb / keto) 2 ribs celery chopped 1-2 teaspoons Worcestershire sauce 1 bay leaf 4-5 cups beef broth , homemade or low sodium Water as needed to cover the vegetables 1-2 Tablespoons fresh chopped parsley for garnish 1/2 star anise , optional but adds SO much depth and flavor salt and pepper to taste Instructions 1.In a large zip-top bag, combine flour, salt, pepper, onion powder, and 1/2 teaspoon Italian seasoning . Add meat and shake until well coated. 2. Brownin...

Ingredients For the marinade: ¼ cup olive oil ¼ cup lemon juice zest of 1 lemon 2-3 garlic clove crushed 2 tsp fresh thyme 2 tsp rosemary 1 tsp dried oregano 1 tsp salt 1 tsp pepper For the skewers: 4 large chicken breasts skinless, boneless wooden skewers soaked in boiling water for 30 minutes Instructions 1. Combine all the ingredients for the marinade. 2. Slice the chicken into bite-sized chunks and place in a bowl. Pour over the marinade, cover and allow to marinade for at least 30 minutes but up to 24 hours, covered in the fridge. 3. Thread the marinated chicken onto soaked wooden skewers or metal skewers. 4. Heat an outdoor grill or stovetop grill pan then cook the skewers, turning every 3-5 minutes, until the chicken is cooked through and golden brown on all sides. 5. Remove from the heat and allow to rest for 5 minutes before serving.

Ingredients:   8–9 large strawberries 1 large egg + 2 egg whites, room temperature and separated 2 cups (250g) all-purpose flour 1/4 cup (30g) cornstarch 2 and 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup (180g) unsalted butter, softened to 1 and 1/2 cups (300g) granulated sugar 3 teaspoons pure vanilla extract 1 cup (240ml) whole milk, room temperature Strawberry Buttercream 1 cup (10-12g) freeze-dried strawberries 1 cup (235g) unsalted butter, softened to room temperature 4 cups (480g) confectioners’ sugar 3 Tablespoons (45ml) heavy cream 1 teaspoon pure vanilla extract salt, to taste Instructions 1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 16-17 cupcakes, so you will have a few cupcakes to bake in a 2nd batch. Please read notes about mini cupcakes. 2. Slice 5 strawberries and place in a food processor. Pulse until strawberries are a chunky puree. You should have about 1/3 cup. Set aside. Finely chop remaining straw...

 Ingredients 2 1/2 cups AP flour 1 tsp baking powder 1 tsp salt 1 stick unsalted butter, softened 2 c sugar  2 eggs 1 15oz whole milk ricotta cheese 3 tbsp lemon juice  1 lemon, zested Glaze 1 1/2 c powdered sugar 3 tbsp lemon juice 1 lemon, zested  Directions  1. Preheat the oven to 375F 2. Combine flour, baking powder, and salt in a bowl. Set aside 3. In a large bowl combine butter and sugar. Beat until light and fluffy, about 3 mins. Add the eggs, 1 at a time, beating until combined. Add the ricotta cheese, lemon juice, and zest. Beat to combine. Stir in the dry ingredients. 4. Line baking sheets with parchment paper. Spoon dough (about 2 tbsp) onto the baking sheets.  Bake for 15 mins or slightly golden. Remove and let cool for 20 minutes. 5. Glaze: Combine powdered sugar, zest, and lemon juice. Spoon a little onto each cookie and spread gently. Leave for 2 hours for glaze to harden.    

 Ingredients 2 cups cold coffee 2 cups milk of your choice 3 1/2 tbsp chocolate syrup  3 1/2 tbsp sugar   Directions: Brew coffee and let cool to almost room temp If you want to make ice cubes: pour coffee into an ice cube tray and freeze Add frozen cubes, milk, chocolate syrup ( i use a mocha syrup) and sugar to blender. Blend until desired texture is reached Top with whipped cream and drizzle of chocolate syrup, if desired

 Ingredients  1 crusty loaf, preferably sour dough 1 cup shredded mozzarella cheese or any other cheese you'd like  Garlic Butter 1 stick (8 tbsp) unsaltened butter, softened        2 garlic cloves, minced 3/4 tsp salt 1 tbsp fresh parsley, finely chopped  Instructions  Pre-heat oven to 350F Combine butter, garlic, and salt in a bowl and melt in microwave or on stove top. Stir in parsley Cut the bread on a diagonal into 1" diamonds but do not cut all the way through the bread. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese.  Brush surface with remaining butter Wrap with foil and bake for 20 minutes until the cheese has mostly melted, then unwrap and bake for 5-10 minutes more to make the bread nice and crusty. Serve immediately