Cook and Bake With Amra

I used 2 8oz chicken breasts and it turned out amazing. You can use what you have on hand. The honey does not overpower this recipe. It gives it a great complimentary flavor to the lemon. I used brown rice as a side dish, you can enjoy this with veggies, salad, potatoes, rice, etc.,  INGREDIENTS: 1 clove garlic, coarsely chopped 2 tsp honey 2 tsp kosher salt 1 tsp freshly ground pepper  2 sprig thyme, leaves only zest of 1 lemon 1/2 c. olive oil  juice of 1 lemon 6 (6oz) Chicken breast  DIRECTIONS: Make the marinade in a small bowl. Whisk all ingredients together.  Place the chicken breasts in a large ziploc and pour marinade over. Refrigerate for a minimum of 4 hours but up 12-24 hours for best results. Grill and enjoy.

 Ingredients: 3 tbsp. extra virgin olive oil 2 – 4 tsp. crushed red pepper flakes 1 small yellow onion, finely diced 6 large cloves garlic, minced or pressed 2 (28-ounce) c. whole tomatoes, preferably San Marzano 1/2 c. packed fresh basil leaves, torn or roughly-chopped 1 tsp. fine sea salt 1/2 tsp. freshly-cracked black pepper     Directions: 1. Heat olive oil in a large saucepan over medium-high heat until melted. Add crushed red pepper flakes and sauté for 2 minutes, stirring occasionally. Add onion and sauté for 5 minutes or until softened and translucent, stirring occasionally. Add garlic and sauté for 2 more minutes or until fragrant, stirring occasionally. Add in the tomatoes and stir to combine. 2.  Continue cooking the sauce, breaking up the tomatoes with a wooden spoon as you go, until the sauce reaches a low simmer. Reduce heat to medium to maintain a steady simmer. Then let the sauce continue to cook uncovered for about 25-30 min...

 Ingredients: 2 3/4 c. all purpose flour 3 eggs pinch of salt 1 c. cooked spinach - pureed   Directions:  Place flour into the bowl of your stand mixer. Create a well. Add eggs, salt. Using paddle attachment, mix together until well combined. Add spinach. Continue mixing until a ball forms. Scrape sides as necessary. Adjust if necessary. Add more flour if dough is too wet. Switch to dough hook and knead dough for approximately 5-6 minutes. Cover mixing bowl with kitchen towel and allow dough to rest for at least 30 minutes. Attach roller attachment to mixer. Cut dough ball into 4 equal portions. Take 1 portion and flatten it with your hand. Run through roller attachment until it reaches a level 4 thinness. Attach Fettuccine attachment to mixer. Feed dough through. Lay fettuccine on a lightly floured work surface. Continue same process with 3 remaining dough portions.

Ingredients:  1 whole chicken, approx 4-5 pounds 3 lemons, sliced 2 garlic bulbs, cut in half horizontally 2 tablespoons olive oil sea salt and pepper Any other spices you'd like. I usually do thyme, smoked paprika, poultry seasoning, parsley   Directions:  Preheat your oven to 425   Spatchcock the chicken and then flip over and push down on the breast bone to flatten.   Add the lemon slices and halved garlic bulbs to a large cast iron pan. Then place the chicken in the pan on top of the lemon and garlic.     Drizzle the olive oil all over the chicken, making sure it's fully coated.    Season the chicken with sea salt, pepper, and any other seasonings you'd like.   Place the chicken in the oven and roast the chicken for 35-40 minutes, or until the chicken is cooked through and has perfectly golden skin.             

 Ingredients: 1½ pounds small yellow fingerling potatoes 5 tbsp extra virgin olive oil, separated 3-4 garlic cloves, smashed 8-10 sprigs thyme, fresh 2-3 tablespoons chives, fresh chopped freshly ground black pepper and salt to taste   Directions:  Preheat the oven to 450°F Rinse and scrub the potatoes under running water. Leave the skin on. Place the potatoes in a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes or until a sharp knife can easily pierce through them. Total time will depend on size. Drain and place the potatoes back in the hot pot (off the stove) for a few minutes in order for them to dry out. Add  3-4 cloves of smashed garlic along with 2 tablespoons of olive oil and gently swirl them around until the potatoes are well coated. Allow to cool down, in the pot, for about 10 minutes. Drizzle 1 tablespoon of olive oil over a large rimmed sheet pan. Transfer potatoes, garlic and oil from the pot to t...

                                         Football themed dessert and snack I made:     

 These are a little tricky to get the handle of cutting on the skewer, but once you do one, the rest will be easy. I will post a video at the bottom that I watched for the technique. Ingredients: 6 yellow potatoes, washed 3 tbsp Parmigiano Reggiano, grated 2 tbsp breadcrumbs 2 tsp paprika EVOO ( Extra virgin olive oil) Pink Himalayan salt, or any you have on hand parsley, finely chopped 6 skewers   Directions:   In a bowl combine Parmesan cheese, breadcrumbs, paprika and black pepper. Set aside. Insert a skewer into one potato and push the skewer all the way through it. Place the potato on a chopping board and, using a sharp knife, start cutting angled the potato: cut in the opposite direction you are turning the skewered potato and cut all the potato into thin spiral slices.  Gently separate the potato slices which form the spiral. Brush all over the potato with extra virgin olive oil Place the skewed oiled potato over the parmesan mix bowl and spread the mixture wi...

 Ingredients:    1 1/2 c. warm water 2 tbsp light brown sugar 1 package active dry yeast - 2 1/4 tsp. 3 oz unsalted butter, melted 2 1/2 tsp. kosher salt 4 1/2 to 5 c. all-purpose flour Vegetable oil  3 qts water 1/3 c. baking soda for boiling the pretzels 1 whole egg beaten with 1 tbsp cold water Coarse sea salt   Directions:   1. Combine the 1 ½ cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes.  If the dough appears too wet, add additional flour, 1 tablespoon at a time.  2. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.Oil a bowl with vegetable oil, add the dough and turn to coat with the oil.  3. Cover wit...

 This is my tiramisu recipe updated with using espresso mascarpone cheese. I also dusted cocoa powder on top of the first layer of cheese mixture.   Ingredients:   500gr Espresso Mascarpone cheese (approx. 1 lb.) 6 pasteurized eggs 2 packages lady fingers 3 Tablespoons sugar 2 oz vanilla extract 6 cups coffee, espresso sized cups (about 8 oz) 4 Tablespoons powdered unsweetened cocoa. Directions: 1. Bring all ingredients to room temperature.  2. Make the espresso and poor it into shallow flat-bottomed bowl.  3. Add vanilla extract, one teaspoon cocoa, and allow to cool to room temperature. 4. Separate egg yolks and whites.  5. In the first mixing bowl, beat egg yolks and sugar until creamy white. Add mascarpone and 1 tsp vanilla extract and mix until blended. Leave this mixture in the bowl. 6. In the second mixing bowl, beat eggs whites until fluffy. If you use pasteurized eggs, this may take a while. Fold beaten egg whites into mascarpone mi...

 Ingredients: 2 c. all-purpose flour  1 1/2  tsp. baking powder 1/2 tsp. salt 1 c (2 sticks) unsalted butter, softened and at room temp 1 c. granulated sugar 4 large eggs, at room temp 1 tsp. vanilla extract  1/2 c. Greek yogurt, at room temp 3 tsp. orange zest (from 3-4 oranges) 2 tblsp. freshly squeezed orange juice, at room temp 2 c. cranberries (frozen or fresh) Icing: 2 c. powdered sugar, sifted  1/2 tblsp orange zest 1/2 tblsp fresh orange juice  1 to 2 tblsp milk Directions: 1. Preheat oven to 350. Grease a 9X5 loaf pan with butter 2. Prepare the dry ingredients: In a large bowl, whisk the flour, baking powder, and salt until combined. Set aside. 3. Beat the softened butter on high speed until light and fluffy, 1-2 minutes. Add the sugar and mix on high speed until fluffy for 1-2 minutes, scraping the sides of the bowl as needed. 4. Lower the speed and add in eggs, one at a time, mix until combined between each one. Add in the Greek yogurt, vanilla, ...

 I did not get a picture of these once they were done but I will post a picture from the site I used the recipe and what they should end up looking like. Ingredients: 1 c. strawberry puree, strained 12. oz cream cheese 1 1/2 c. cool whip or real whipped cream 1/2 c. powdered sugar, sifted  1 c. crushed graham cracker crumbs 12 strawberries  whipped cream, optional as garnish Directions: 1. Puree strawberries and push through a fine mesh strainer to remove seeds 2. In a large bowl combine cream cheese and strawberry puree  3. Slowly add powdered sugar and mix it until light and fluffy 4. Fold cool whip into strawberry mixture until completely combined 5. Evenly distribute graham cracker crumbs in the bottom of small jars 6. Distribute the whipped topping evenly on top of graham cracker crumbs, cover and refrigerate 3 hours or overnight. I had a lot of mix so I did the graham cracker crumbs and whipped cream twice. 7. Top with whipped cream and slices of strawberrie...

 This was my first time making madeleines. They aren't too complicated to make but, you do have to be careful once you put the air into the eggs not to deflate them so that they are airy inside and bouncy. They're also really fun to decorate and you can dip them in as much or as little chocolate as you'd like. You can also do white chocolate or dark if you prefer.   Ingredients: 1 c. all purpose flour 2/3 c. granulated white sugar 3 large eggs at room temperature 1 tsp. vanilla extract 1/4 tsp salt 1 tblsp. instant coffee powder 1/2 c. unsalted butter, melted  Chocolate Ganache  2 oz semi sweet chocolate chips (or of your choice) 1/4 c heavy cream   Directions: 1. Preheat oven to 350 2. Spray madeleine pan generously with non stick spray. Set aside 3. Place eggs and sugar in a mixing bowl and on  your stand mixer, or hand, beat eggs with sugar for 6-7 minutes. Until it doubles in volume and looks pale in color. 4. Add instant coffee, vanilla, salt, and mix...

 This was the first time I made a dip purely from vegetables and everyone liked it with some chips or crackers. It would also be good with fresh veggies to dip. Ingredients:  2 large sweet red peppers 1 large zucchini 1 medium onion 1 tblsp. olive oil  1/2 tsp. salt 1/4 tsp. pepper 1 package (8oz) cream cheese Assorted crackers or veggies  Directions: 1. Preheat the oven to 425 degrees. Cut vegetables into 1 inch pieces. Place in baking pan coated with cooking spray, toss with oil, salt and pepper. Roast until tender stirring occasionally, 25-30 minutes. Cool completely before using. 2. Place vegetables and cream cheese in a food processor, process until blended. You can blend it to coarse or as fine as you'd like. Transfer it to a bowl and refrigerate covered until you need it. If you leave it without covering, the top will harden. 3. Enjoy with crackers or veggies of your choice  

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