Moroccan Chicken

made this the other night - everyone liked it except for our 1 very American kid who really is only excited about burgers, grilled cheeses, and basically anything found on a kids' menu

moroccan chicken 
makes 4 servings

1 tsp paprika
1 tsp turmeric
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
3 tbsp vegetable oil, divided
1.5 lbs chicken thighs
2 cups chicken broth
2 garlic cloves, minced
1/2 cup onions, diced
1 tsp ginger, minced
1 cup uncooked quinoa
1 can chickpeas, drained
1/2 cup golden raisins
1/2 cup sliced almonds
cilantro, for garnish

In a small bowl, mix paprika, turmeric, cumin, salt and pepper.

Coat chicken with spice rub as evenly as possible on both sides. Set aside on a plate.

Add 2 tbsp oil to the bottom of the Instant Pot pan.

Press SAUTE mode on the Instant Pot.

Add chicken to the pot and cook until slightly brown. Then flip over each chicken and continue cooking until that side is slightly browned. Remove from Instant Pot and set aside on a plate.

Add remaining 1 tbsp oil to the bottom of the pot.

Add garlic, onions and ginger. Saute for 2 mins, stirring slowly.

Add quinoa, raisins, chickpeas, chicken broth and the browned chicken.

Close the Instant Pot lid and make sure the knob is turned to SEAL.

Press MANUAL and set for 16 mins.

When Instant Pot has come to pressure and cooked for 16 mins, wait 10 mins before opening to allow Pot pressure to slowly come back down. Turn the knob to VENT and remove the lid.

Chicken will be done if a thermometer registers it as 165 degrees F.

Serve and garnish with optional cilantro or parsley leaves.

home made gingerbread house

We attempted our own gingerbread house from scratch this year - these were the recipes we used:

gingerbread (for cookies or a house)
makes 36 cookies or 1 house

1/2 cup sugar
1/2 cup molasses
1 1/2 tsp ginger
1 tsp all spice
1 tsp cinnamon
1 tsp clove
2 tsp baking soda
1/2 cup butter
1 egg, beaten
3 1/2 cups all purpose flour

In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon and cloves to boiling, stirring occasionally.

Remove from heat and stir in baking soda (it will foam up).

Stir in butter until melted.

On a floured surface, knead dough until mixed. Divide dough in half, and set aside half.

Roll half the dough with a rolling pin, slightly thinner than 1/4 inch.

Cut dough into desired shapes. (We used this template for our gingerbread house and followed this guide on how to cut out the shapes)

Bake at 325 degrees F on a cookie sheet for 12 mins; then cool on a wire rack.

Then, to assemble the gingerbread house, we used....

Royal Icing for Gingerbread House

2 large egg whites (room temperature)
1/2 tsp cream of tartar
3 cups powdered sugar

In a mixing bowl, whip egg whites until foamy, then add cream of tartar. Continue to mix for 30 seconds.

Add in powdered sugar a little bit at time, mixing well.

Once the powdered sugar is incorporated, turn mixer to high and continue beating until thick and icing holds its shape (about 3-5 minutes)

Store well, covered.

morning glory muffins

a nice baked good to gift to friends.

morning glory muffins
makes 24 muffins

1 cup whole wheat flour
1 1/2 cups all purpose flour
1 cup sugar (already reduced from original recipe)

2 tsp baking soda
3 teaspoons ground cinnamon
1/2 tsp salt
3 eggs
3/4 cup applesauce (can substitute pumpkin puree)
1.2 cup vegetable oil
1 tsp vanilla extract
2 cups grated carrots
1 medium tart apple, peeled and grated
1 (8 oz) can crushed pineapple, drained
1/2 cup flaked coconut
1/2 cup raisins
1/2 cup chopped walnuts (can substitute pepitas)

In a large bowl, combine the first 6 ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-24 mins or until a toothpick comes out clean. Cool for 5 mins before removing from pans to wire racks.

sugar cookie frosting that hardens

I have searched many years for an easy cookie frosting recipe that hardens (trying to avoid having to make royal icing), and finally found this!

sugar cookie frosting

2/3 cup butter, softened
1/2 cup milk
2 lbs powdered sugar
1 tsp vanilla extract
1/4 tsp almond extract

In a mixing bowl, cream together butter and milk with an electric mixer. Slowly mix in powdered sugar and extracts.

Frost sugar cookies immediately. Let frosting harden. Store cookies in air tight container.

best and easiest fudge recipe

made a quick batch of these to share with some friends - and they were the most, wonderful, bite-size treat!

chocolate fudge
36 pieces, 1 9x9 pan

14 oz can sweetened condensed milk
3 cups semi-sweet or dark chocolate chips
2 tbsp butter
1 tsp vanilla extract
1 tsp almond extract
1 cup chopped pecans or walnuts (optional)

Line a 9x9 pan with parchment paper, leaving the ends out to serve as "handles" which will help lift the fudge out of the pan.

In a double boiler or stainless steel bowl over simmering water, combine the condensed milk, chocolate chips, butter, vanilla and almond extract. Stir until the chocolate has melted and the mixture is smooth. Stir in nuts, if using.

Pour the mixture into the prepared pan.

Spread gently then cover lightly with a lid or plastic wrap. Chill in the refrigerator until the fudge is firm.

Lift the chilled fudge out of the pan and cut into small squares.

Serve and enjoy!

lamb meatballs with yogurt sauce

lamb meatballs with yogurt sauce
meatball recipe adapted from here, sauce recipe from here
4-5 servings

1 1/2 lb ground lamb
1 small onion, finely chopped
4 cloves garlic, minced
1/2 cup cilantro, finely chopped
1 egg
2 Tbsp paprika
2 tsp ground cumin
1 tsp salt
pepper, to taste

1 cup plain full-fat Greek yogurt
1/4 cup cilantro, finely chopped
1 tsp fresh lemon juice
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper


Preheat oven to 400 degrees.

Combine the lamb, onion, garlic, cilantro, egg, paprika, cumin, salt and pepper in a mixing bowl. Use your hands to thoroughly mix all the ingredients.

Roll the mixture into meatballs, about 2 tablespoons at a time.

Place meatballs on a greased or lined baking sheet and bake at 400 degrees for 20-25 mins.

Serve with yoghurt sauce.

To make yogurt sauce, combine yogurt, cilantro, lemon juice, garlic powder, salt and pepper in a small bowl and blend.

light and fluffy quiche

was getting tired of my same old quiche recipe, so this was something new! Noah said it was the best quiche I ever made, and it was also the easiest quiche I ever made, too.

light and fluffy quiche
6 servings (1 pie)

1/2 cup light mayonnaise
1/2 cup milk
4 eggs, lightly beaten
1 tsp garlic powder
1 tsp salt
1 tsp paprika
8 oz shredded cheese (I used a mix of mozzarrella, white cheddar and gruyere)
10 oz chopped or frozen veggies of your choice (I made 1/2 asparagus and 1/2 mushroom-tomato)
1/4  cup chopped onion
1 (9 in) unbaked pie shell

Preheat oven to 400 degrees. Line a cookie sheet with foil.

In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs and spices.

Layer veggies, cheese and onion in the pie shell, making several layers of each. Pour in egg mixture.

Place quiche on prepared baking sheet. Cover with foil.

Bake for 45 mins. Remove cover and bake 10-15 mins more, or until top is golden brown and filling is set.

shakshuka

i love israeli food, and this is one of my fave dishes!

shakshuka
6 servings

1/4 cup olive oil
1 medium onion, finely chopped
1 jalapenos, seeded, finely chopped
1 15 oz can chickpeas, drained
2 tsp smoked paprika
1 tsp ground cumin
1 28 oz can whole peeled tomatoes, crushed by hand, juices reserved
salt and freshly ground black pepper
1 cup coarsely crumbled geta
8 large eggs
1 tbsp chopped flat leaf parsley
1 tbsp chopped fresh cilantro
warm pita bread

1. Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
2. Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5-8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.

chickpea posole

not such a hit with the kids, but a hit with us adults.

chickpea posole
makes 4 servings

2 chili peppers (guajillo recommended), stems and seeds removed
2 tbsp olive oil
1 large white onion, finely chopped
4 cloves garlic, minced
1 tbsp ground cumin
1 can tomato paste
2 cans (15 oz) chickpeas, rinsed and drained
1 can (15 oz) hominy, rinsed and drained
32 oz vegetable broth
2 cups water
1/2 tsp salt
1/4 cup chopped cilantro, divided
1 lime, halved
recommended garnishes: sliced avocado, shredded green cabbage, chopped radish, or green onion

Heat an empty Dutch oven or soup pot over medium heat until a few drops of water evaporate quickly from the pan. Toast the chilis in the dry pan, pressing them flat with a spatula for a few seconds until fragrant, then flip them over and press them again for a few seconds. Remove the toasted chilis and set them aside for now.

In the same pot (still over medium heat), warm the olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 minutes.

Add the garlic and cumin and cook until fragrant while stirring, about 1 minute. Add the tomato paste and cook, while stirring, for 1 minute.

Add the toasted chili peppers, hominy, beans, vegetable broth and water to the pot. Stir in ½ teaspoon salt and raise the heat to medium-high. Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, stirring occasionally, and cook for 25 minutes.

Remove the chili peppers from the soup and discard them. Stir the cilantro and juice of ½ lime into the soup. Taste, and add more salt (I usually add at least ¼ teaspoon more) and/or lime juice if necessary. For extra richness, add a little splash of olive oil and stir it in.

Cut the remaining lime into small wedges. Divide the soup into bowls and garnish with lime wedges and other garnishes of your choice.

baked and buttered lobster tails

my mom gifted us some lobster tails, so I got to learn how to cook them, and it's surprisingly easy!

baked and buttered lobster tails
2 servings

2 whole lobster tails
1/4 cup butter, melted
1/2 tsp ground paprika
salt, to taste
ground white pepper, to taste
1 lemon, cut into wedges

Preheat the broiler.

Place lobster tails on a baking sheet. With a shark knife or kitchen shears, carefully cut top side of lobster hells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt and white pepper.

Broil lobster tails until lightly browned and lobster meat is opaque, about 5-10 mins. (Took 5 mins in our oven). Garnish with lemon wedges to serve.

homemade caesar salad

what to do with lots of stale baguettes? make croutons for caesar salad!

homemade caesar salad
makes 4 servings

1 small head of romaine lettuce, washed and chopped
1/2 cup freshly shaved parmesan cheese
1 cup croutons
3 tbsp mayonnaise
2 tbsp dijon mustard
2 tbsp rice vinegar
1 tsp worcestershire sauce
1 garlic clove, minced
juice of 1/2 lime
1 tsp coarse black pepper
1/2 cup olive oil

Add the lettuce and parmesan in a large bowl.

In a large jar, combine all the rest of the ingredients and shake vigorously to emulsify. Drizzle dressing over the salad and serve.

zucchini bread

when someone gives you a giant zucchini, we make loooots of zucchini bread!

zucchini bread
makes 2 loaves

3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder 
1 tbsp ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 tsp vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

healthier green bean casserole

adults liked it, but I think our kids are sick of green beans. :(

healthier green bean casserole

8-12 servings

2 lbs fresh green beans, trimmed and cut into bite size pieces

2 tbsp butter or olive oil

8 oz mushrooms, sliced

4 cloves garlic, pressed or minced

3 tbsp all-purpose flour

1/2 cup vegetable stock

1 cup milk

1/2 cup freshly grated Parmesan cheese

1/2 tsp salt

1/4 tsp ground black pepper

1 tbsp butter or olive oil

1 medium red onion, peeled and thinly sliced

1/2 cup Panko breadcrumbs

1/4 cup freshly grated Parmesan cheese

1/4 tsp salt

1/4 tsp black pepper

Preheat oven.  Heat oven to 375°F.

Trim, cut and briefly boil the green beans. Heat a large stockpot of water over high-heat until boiling. Meanwhile, trim and cut the green beans.  Then add the beans to the boiling water and cook for 3-5 minutes*, depending on how crispy you like your green beans. (Keep in mind that the beans will cook more in the oven, so err on the side of undercooking them to your taste during this step.)  Then use a slotted spoon or a large strainer to transfer the beans immediately into a large bowl of ice water, and give them a quick stir.  This will prevent them from cooking longer.  Set aside.

Prepare your crispy onion topping.  Melt 1/2 tablespoon butter (or olive oil) in a large sauté pan over medium-high heat.  Add the onion and sauté for 2-3 minutes, stirring occasionally, until the onion is partially cooked but still holds its shape.  (You don’t want the onion to get too soft.)  Transfer the onion to a clean bowl.  Add the remaining 1/2 tablespoon butter to the sauté pan, along with the panko, and stir to combine.  Cook for 2-3 minutes, stirring constantly, until the panko is lightly golden.  Remove from heat, and transfer the panko to the bowl with the onions.  Add in the Parmesan, salt and pepper, and toss the onion mixture until evenly combined.  Set aside.

Prepare your mushroom alfredo sauce.  Briefly rinse and dry the sauté pan.  Then return it to the stove.  Melt the butter over medium-high heat. Then add the mushrooms and sauté for 5 minutes, stirring occasionally, until lightly browned and soft.  Add the garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.  Stir in the flour and sauté for 1 more minute, stirring occasionally.  Then add in the vegetable stock, and stir until the flour is evenly dissolved.  Add the milk and Parmesan, and stir to combine.  Continue cooking the sauce until it reaches a simmer and thickens.  Then remove from heat, and season with salt and pepper to taste.

Put it all together!  Combine the green beans and mushroom alfredo sauce in the stockpot, and stir the green bean mixture until evenly combined.  Transfer to a 9 x 13-inch baking dish, and spread the green bean mixture out in an even layer.  Sprinkle evenly with the crispy onion topping mixture.

Bake.  Then bake for about 25 minutes, or until the crispy onion topping is golden and crispy.  (Keep an eye on it so that it does not burn.  If it does start to char, simply lay a piece of aluminum foil on top of the casserole.)

Serve warm.  Remove from the oven and serve warm, garnished with extra freshly-cracked black pepper (plus maybe some parsley) if you’d like.

grilled chicken thighs

we keep making this to bring to BBQ's at friends' houses, and it's yum and I keep forgetting the recipe so am writing it down now.

grilled chicken thighs
6 chicken thighs
2 tsp garlic powder
2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp salt
1/2 tsp ground black pepper
4 tbsp olive oil

In a small bowl, mix all ingredients except for the chicken. Mix until combined.

Rub mixture over both sides of the chicken.

Place chicken on grill and grill each side for ~6 mins, depending on thickness.

stuffed mushrooms

this was super delicious!

stuffed mushrooms
serves 8

20 whole fresh mushrooms
1 cup finely chopped asparagus
1 tbsp butter
1 tbsp minced garlic
1 tsp dried oregano
8 oz cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/4 ground paprika

Preheat oven to 350 degrees. Spray a baking sheet with cooking spray.

Chop off stems of mushrooms and chop stems extremely fine, discarding tough end of stems.

Heat butter in a large skillet over medium heat. Add garlic, mushrooms, asparagus and oregano to the skillet. Fry until any moisture has disappeared. Add salt to taste and set aside.

When mushroom and asparagus mixture is slightly cooled, transfer mixture to a medium bowl. Stir in cream cheese, parmesan cheese, pepper, and paprika.

Arrange the mushroom caps on a baking rack over a sheet pan. Using a little spoon, fill each mushroom cap with a generous amount of stuffing.

Bake for 20 minutes in the preheated oven, or until mushrooms are piping hot and liquid starts to form under the caps.

Broil on low for 4 mins and serve.

saag paneer

on a vegetarian kick, perhaps forever? 🤷🏻‍♀️

saag paneer
serves 6

2 bunches fresh spinach or 1 lb frozen spinach
2 tbsp canola oil
1 tbsp unsalted butter
1/2 red onion, chopped
1.5 cup tomatoes, chopped or 1 can diced tomatoes
3 garlic cloves, minced
1 tsp ground cumin
1 tbsp curry powder
1 tsp coriander powder
1/2 tsp chili powder
1-2 tbsp heavy cream 
salt

1/2 lbs paneer, cubed 
2 tbsp canola oil

If using frozen spinach, thaw and squeeze out water and set aside. Move to next step. If using fresh spinach, bring a pot of water to boil. Add spinach and boil until just wilted (1-2 mins). Drain water and set aside. 

In a heavy bottom skillet heat 1-2 tbsp canola oil ,add paneer cubes and fry until light brown and crispy from most of the sides. Remove onto paper towel and set aside. 

In same pan, add 1 more tbsp canola oil. Add onion, garlic and cumin and saute until onions are soft. (2-3 mins)

Add tomatoes and all the spices, with 1/2 tsp salt and saute 3-5 mins or until tomatoes are cooked and oil starts to separate. 

Add in spinach and 1/2 cp water and bring to boil. Cover and cook for 5 mins on medium heat. Remove cover and puree the mixture (either with an immersion blender or in batches in a blender/food processor, and then pour it all back into the pot). Add butter, cream, fried paneer and remaining 1 tbsp oil, then cook for 5-10 mins more until very little water remains in the spinach and color of spinach has darkened. 

Taste and adjust salt. Remove from heat. Serve warm with Indian bread or rice. 

roasted spaghetti squash with mushrooms, garlic and sage

another vegetarian meal that us adults enjoyed for lunch while the kids were away at school.

roasted spaghetti squash with mushrooms, garlic and sage
makes 4 servings

1 small spaghetti squash
1 tbsp butter
2 tbsp olive oil
1/2 onion, chopped
12-16 oz sliced mushrooms (cremini, shiittake, buttons)
4-6 garlic cloves, finely chopped
3 tbsp fresh torn sage
salt and pepper, to taste
generous pinch nutmeg
1/4 cup grated Romano or Parmesan cheese
toasted pine nuts

Preheat oven to 400 degrees.

Cut spaghetti squash in half lengthwise and scoop out seeds. Brush with olive oil and sprinkle with salt. Place facedown on a baking sheet and bake for 45 mins. (or microwave for 12 mins)

While squash cooks, heat oil and butter in a large skillet over medium high heat. Saute onions until just tender, 2-3 mins. Add mushrooms turn heat to medium and saute until they begin to release their liquid, about 5-7 mins. Add garlic and sage and continue cooking until mushrooms brown, about 4 mins.

Season generously with salt and pepper and nutmeg.

Check squash by piercing with the tip of a sharp knife to see if done.

When tender, take out of the oven turn over and let cool. When cool enough to handle, scoop out the spaghetti squash into the saute pan with the mushrooms and stir to combine. Taste for salt and add more if necessary. Stir in most of the grated cheese, saving some for garnish.

Place in a serving bowl, top with remaining cheese and sprinkling of pine nuts.

alfredo sauce with a surprise ingredient

I've been wanting to try making more vegetarian meals, and it so happens that husband also has an ailment that basically requires him to now be vegetarian (he is very sad about this!), so we're taking the plunge - and this was one meal that everyone liked!

Originally, I planned to make this after accidentally buying cottage cheese instead of ricotta, but it was a pleasant surprise as it packs more protein into the dish, and I think made it taste better.

cottage cheese alfredo
makes 8 servings

1 cup milk
1/2 cup cottage cheese (I def had more and used closer to 1 cup)
1 tbsp corn starch
1/4 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder
1/2 cup grated Parmesan or Romano cheese
dried basil, to taste
dried oregano, to taste
fresh chopped parsley, optional

Put all ingredients except basil, oregano and parsley into a food processor or blender and blend until smooth.

Pour mixture into a small saucepan and add basil and oregano. Cook over medium-low heat until heated through and smooth. Add more basil, oregano, salt, or pepper to taste.

Let cook on low heat for about 5 minutes, stirring occasionally. Add cooked pasta (we served ours with some spinach mozzarella ravioli) right before serving and let soak in for a couple minutes. Top with meat or veggies as desired; garnish with fresh chopped parsley, optional. Serve immediately.

chicken adobo

loved the caramelized onions in this dish. :)

instant pot chicken adobo
serves 4

4 chicken legs thighs and drumsticks separated
kosher salt and freshly ground black pepper
2 tbsp vegetable oil
1/3 cup soy sauce
1/4 cup sugar
1/4 cup white distilled vinegar
5 cloves garlic, smashed
1 large yellow onion, sliced
2 scallions, sliced

Season the chicken generously with salt and pepper. Turn the Instant Pot to the high saute setting. Add the oil and once shimmering, but not smoking, add half the chicken pieces and brown on both sides about 5 mins. Remove with tongs to a plate and brown the remaining chicken pieces.

Return all the chicken to the instant pot and add the soy sauce, sugar, vinegar, garlic, onion and 1/2 tsp pepper.

Seal the lid and set to pressure cook, on high for 8 mins. After the pressure cook cycle is complete, use the quick release function and wait for the all the steam to escape from the instant pot. Once the quick release cycle is complete (careful of any remaining steam), unlock and remove the lid.

Return the Instant Pot back to the saute setting. Let the sauce come to a boil and reduce it until dark brown and very fragrant, about 20 mins.

Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve over rice.

lighter turkey lasagna

i've been making this for years, and have never actually written the recipe down... til now!

turkey spinach lasagna
1 casserole

1 (10 oz) package frozen chopped spinach or kale, thawed and drained
1 cup cottage cheese
1 egg
1 onion, chopped
3 large garlic cloves, minced
2 cups mushrooms, chopped
1 cup shredded carrots
1 lb ground turkey
1 (26 oz) jar pasta sauce
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried basil
8 short or 6 long no-boil lasagna noodles
2 cups shredded mozzarella cheese

Preheat oven to 400 degrees.

Mix the spinach, cottage cheese and egg in a medium bowl. Add in salt and pepper.

Place a large skillet with 2 tbsp oil over medium-high heat. Saute the ground turkey until no longer pink. Add in the garlic and onion and saute until tender. Add in the mushrooms and carrots until tender. Pour the pasta sauce and herbs into the skillet and mix thoroughly. Add salt and pepper to taste. Simmer for 10 mins.

Spray a 9x13 baking pan with cooking spray. Spread 1/3 of the sauce on the bottom of the pan, and top with 1 layer of lasagna noodles. Spoon an additional 1/3 of the sauce on the noodles, top with the spinach mixture. Sprinkle with 1/2 of the mozzarella cheese. Top with a final layer of lasagna noodles and the rest of the sauce. Top with the remaining mozzarella. Cover the dish with foil.

Bake in the preheated oven for 45 mins. Remove the foil and bake for an additional 5 mins and then broil for another 5 mins. Remove from the oven and let lasagna rest for 10-15 mins before serving.

best snickerdoodles

every year we make Dad snickerdoodles for his birthday, and he said that these were the best yet.

snickerdoodle cookies (from Bon Appetit)

2 1/2 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
3/4 tsp salt
1 cup (2 sticks) butter, melted and cooled slightly
1/2 cup (packed) light brown sugar
1 cup granulated sugar
2 tsp vanilla extract
2 large eggs, room temperature
4 tbsp raw turbinado sugar (or use regular white)
2 tbsp ground cinnamon

Whisk flour, cream of tartar, baking soda, and salt in a medium bowl.

Using an electric mixer on medium speed, beat butter, brown sugar, white sugar, vanilla and eggs in a large bowl, scraping down sides until incorporated.

Reduce mixer speed to low. Gradually add dry ingredients and continue to beat, scraping down sides and bottom of bowl, until just combined.

Let sit at room temperature at least 30 mins to hydrate flour; dough will be very loose but will thicken as it sits.

Arrange a rack in the center of the oven; preheat fo 400 degrees. Line a rimmed baking sheet with parchment paper. Whisk cinnamon and turbinado sugar in a medium bowl.

Using a 1 oz ice cream scoop or a generous, heaping tablespoonful, portion cookies and roll into small balls with your hands. Toss in cinnamon-sugar until coated all over. Transfer to prepared baking sheet, spacing about 3" apart. Do not flatten; cookies will spread as they bake.

Bake cookies until edges are lightly browned and firm but centers are puffed and soft, 8-10 mins. Let cool completely.

*Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before portioning and coating in cinnamon sugar. 

korean ground beef bulgogi

similar to this other recipe from before, but way simpler, and just as delicious!

korean ground beef bulgogi
serves 8

2 tsp vegetable oil
2 lbs ground beef or turkey
7 cloves garlic
1/3 cup soy sauce
1/2 cup water
3 tbsp brown sugar
1 tbsp sesame oil
1 tbsp ginger root, minced
1/2 apple or pear, grated (optional)
3/4 tsp red pepper flakes (optional)
1/2 tsp white or black pepper

3 cups rice (we use basmati)
4 1/2 cups water

4 green onions, sliced
sesame seeds

Turn on the instant pot to Saute setting. When it's hot, add the oil and cook the ground meat until no longer pink. Drain the excess fat if there is more than a few teaspoons.

Add garlic, soy sauce, water, brown sugar, sesame oil, ginger, apple/pear (if using), red pepper flakes (if using) and white pepper. Mix well, scraping the bottom of the pot.

Close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook / Manual button and set to cook for 4 minutes. When the cook cycle is finished, let the pot sit undisturbed for 9 minutes (9 minute Natural Release). Then turn the steam release knob to the Venting positiona nd release the remaining steam.

Serve bulgogi over rice, on lettuce leaves or in tortillas. Garnish with green onions and sesame seeds.

butter chicken

made this tonight and it was yummy!

butter chicken
serves 4-6

4 tbsp unsalted butter, divided
1 large onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 (2 inch) knob fresh ginger, peeled and coarsely chopped
1 tbsp garam masala
1 tsp ground coriander
1 tsp ground turmeric
1 tsp salt
2 (14.5 oz) cans diced tomatoes
2 lbs boneless, skinless chicken thighs
1/2 cup coconut milk or heavy cream
a few handfuls of spinach

Heat the instant pot to saute and melt the butter. Using the saute function, melt 2 tbsp butter in the pot.

Add the onion, garlic, and ginger and saute, stirring regularly until the onions begin to brown, about 4 mins. Add the garam masala, coriander, turmeric and salt and cook until fragrant, about 1 minute more.

Add the tomatoes and their juices and stir to combine. Add the chicken thighs and make sure they are covered by the sauce. Seal the pressure cooker and make sure the vent is closed. Set the cooker to MANUAL, HIGH Pressure and dial down the time to 10 minutes.

The pressure cooker should take 10-12 mins to come to pressure, then cook for 10 mins. Let the cooker naturally release (rather than quick release) pressure for 10 minutes more.

Transfer the chicken to a cutting board to cool slightly. Add the remaining 2 tbsp butter, and cream or coconut milk. Using an immersion blender, puree the sauce until smooth.

Cut the chicken into 1 in pieces, return to the butter sauce along with a few handfuls of spinach and stir to combine.

Serve over a bed of rice.

crunchy asian salad from Cup of Jo

delicious and scrumptious to adults, not so much to kids - but it's so good we keep making it!

Cup of Jo Crunchy Asian Salad
serves 6

3 cups shredded Chinese cabbage
3 cups shredded red cabbage
1 cup shredded carrots (lengthwise to get soft curls)
1 cup celery, sliced thin
1 cup roasted cashews
1/4 cup scallions, chopped
1 cup cilantro leaves, minced
4 fully cooked chicken breasts (optional)

1 cup coconut milk
2 tbsp fish sauce
4 tbsp lime juice
2 tbsp sugar

Combine cabbage, carrot, celery, cashews, scallions, cilantro and chicken (if using) in a large bowl and toss gently to combine.

In a jar combine coconut milk, fish sauce, lime juice and sugar. Stir well to combine. Pour half the dressing over salad and gently toss. Divide between places. Add more dressing to taste.

simple chocolate berry layer cake

Combining two cakes I love into one!

chocolate berry whipped cream cake
Can make 2 layers for a much more fancy, and decadent dessert (make 2 cakes, and double the whipped cream, obv!) 
*The cake portion of this is vegan, FYI. 

1 1/2 cups all purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water or coffee
2 tsp vanilla extract
2 tbsp cider vinegar

1 cup heavy whipping cream
1 tsp vanilla
3/4 cup powdered or regular white sugar
berries of your choice, washed and dried (if using strawberries, slice them)

For the cake: 
Preheat the oven to 375 degrees and cut a circle in a sheet of parchment paper to line the bottom of a 8 or 9 inch spring form cake pan. (I often spray the bottom and sides of the pan to help the parchment paper stay in place.)

Sift together the flour, cocoa, baking soda, salt and sugar directly into the cake pan.

Make a well in the center of the pan and pour in the oil, cold water or coffee and vanilla. Mix the batter with a fork or small whisk. When the batter is smooth, add the vinegar and stir quickly.

There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.

Bake for 25-30 mins and set aside to cool.

For Whipped Cream Frosting:
Chill deep mixing bowl and beaters in the fridge for at least 30 mins.

Pour chilled whipping cream into bowl and beat with a mixer until soft peaks form.

Add in 3/4 cup sugar and vanilla extract. Beat until stiff peaks form.

To Assemble Cake:

Remove cake from spring form pan. Remove parchment paper

Turn cake over onto cake plate or stand (bottom should be facing up).

Use a spatula to spread whipped cream frosting over the top of the cake.

Place berries on top of the whipped cream.

Repeat if making another layer of cake on top, or serve and enjoy if not!

arugula salad with red wine vinaigrette

goes extremely well with pizza :)

arugula salad with red wine vinaigrette
4 servings

6 cups arugula
1 shallot or red onion, minced
4 tsp red wine vinegar
1/2 cup extra virgin olive oil
2 tsp dijon mustard
4 tsp honey
salt and fresh ground pepper
toasted pine nuts (optional)
shaved parmesan (optional)

Combine all the ingredients except arugula in a leak-proof jar and shake to emulsify.

In a large bowl, toss the arugula with enough vinaigrette to just coat the leaves.

Season with additional salt and pepper, if desired. Top with optional toasted pine nuts, and shaved parmesan.