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06/30/2024

Quick & Easy Fresh Corn Pasta Recipe

Ingredients:
- 8 ounces dry pasta, such as rigatoni, farfalle, or conchiglie
- 3 ears fresh sweet corn
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, plus more for the pasta water and to taste
- 0.5 teaspoon crushed red pepper flakes, or to taste
- 0.5 cup dry white wine
- 0.5 cup heavy cream
- 0.5 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice

Method:
1. Cook the pasta:
Bring a large pot of water to a boil over high heat and season generously with salt. Add the pasta, stir, and cook until al dente according to the package directions. Reserve a cup of pasta water just before draining.

2. Meanwhile, remove the corn form the cob:
Shuck the corn, discarding the husks and removing as much of the silks as possible.
Set a large, shallow bowl in the sink. Hold a shucked ear of corn by the stalk end and position it upright with the tapered end steadied against the bottom of the bowl. Use a large knife to shave the corn kernels from the cob, working in long strips down towards the bottom of the bowl.
Once all the kernels are removed, run the back of the knife down the entire ear using the same motion. This will remove any creamy juice left behind on the cob which gives the pasta lots of flavor. Repeat with the remaining ears of corn.

3. Make the sauce:
In a large skillet, heat the olive oil over medium heat. Once hot, add the shallot and sauté until translucent, 1 to 2 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the corn and their juices, 0.5 teaspoon salt, and the red pepper flakes. Stir. Add the white wine and simmer until most of it has cooked off, about 2 minutes.
Add the cream and bring to a low simmer, reducing the heat as needed. Cook until thickened, about 3 minutes.

4. Finish the sauce and toss with the pasta:
Add the Parmesan to the sauce a little at a time, stirring each time to ensure it melts. Add the parsley, reserving a small handful for garnish. Add the lemon juice and stir to combine.
Add the drained pasta and 0.5 cup of reserved pasta water to the sauce. Increase the heat to medium and toss continuously until all of the pasta is coated and the sauce is clinging to the pasta. If needed, add more pasta water, a tablespoon or so at a time, and keep tossing until you have a creamy sauce.

5. Garnish and serve:
Taste the pasta, adding more salt and red pepper flakes, if needed. Spoon onto plates or into bowls and top with the remaining parsley. Serve immediately.
This pasta is best eaten fresh, but leftovers will keep in an airtight container for up to 3 days. Reheat gently in the microwave or in a nonstick skillet, adding a splash or 2 of water or cream to loosen the sauce.

Source: Simply Recipes

06/30/2024

What mushroom is this?

06/29/2024

Hot & Spicy Fresh Oysters

06/29/2024

Savor the Flavors of BBQ for Dinner

06/29/2024

Quick & Easy Broiled Grapefruit Recipe

Ingredients:
- 1 to 2 grapefruits, red or yellow, cut in half (cut through the middle, not the stem end or blossom end of the grapefruit)
- Brown sugar, 2 to 3 teaspoons per grapefruit half

Method:
1. Prepare the grapefruit halves:
To make it easier for the grapefruit halves to sit in the pan, you may want to cut 1/4 inch off the bottom of each half, so they don't wobble.
To make it easier to remove the grapefruit segments with a spoon once the grapefruit is cooked, use a sharp paring knife to cut around the edges of the fruit, where the fruit meets the rind. Then gently cut inside the grapefruit, along the edges of the segments. Don't cut all the way through the grapefruit, just to the rind if you can.

2. Prepare baking pan:
Line a broiling or roasting pan with foil or parchment paper (foil works better, doesn't burn). Place the grapefruit halves, cut side up in the pan.

3. Add brown sugar:
Spread brown sugar over the top of the exposed fruit (not the rind), about 2 to 3 teaspoons of brown sugar per half (more or less to taste).
Yellow grapefruit tends to be more sour than ruby red grapefruit, so you may want to use more sugar for yellow than for red grapefruit.

4. Broil:
Place under a broiler for 3 to 5 minutes, until the brown sugar is bubbly and beginning to brown and caramelize.
Remove from oven. Let cool for a minute. Eat while still warm.

Source: Simply Recipes

06/29/2024

Bananas and chocolate chip pancakes

06/28/2024

Quick & Easy Teriyaki Chicken Noodle Soup Recipe

Ingredients:
- 1 cup lower-sodium soy sauce
- 0.25 cup light brown sugar
- 0.25 cup mirin
- 1 tablespoon grated fresh ginger (from one 5-inch piece)
- 2 teaspoons grated garlic (from 4 medium cloves)
- 1.5 pounds boneless, skinless chicken thighs
- 2 (7.1-ounce) packages instant udon noodles
- 4 medium scallions
- 3 tablespoons grapeseed oil, divided
- 6 cups low-sodium chicken broth
- 3 bunches baby bok choy, separated into individual leaves
- 1 cup sliced baby bella or crimini mushrooms

Method:
1. Marinate the chicken:
Stir together the soy sauce, sugar, mirin, ginger, and garlic in a large bowl. Add the chicken and toss to coat.
Cover tightly with plastic wrap and place in the refrigerator for at least 20 minutes or up to 1 hour (beyond that, the high concentration of soy sauce can affect the texture of the chicken).

2. While the chicken marinates, cook the noodles:
Prepare the noodles according to package directions.

3. Chop the scallions:
Chop the scallions, separating the white and pale green parts from the dark green parts; set aside.

4. Brown the marinated chicken:
Remove the chicken from the refrigerator. Set a colander or large strainer over a bowl and drain, allowing the excess to drip off. Reserve 1/4 cup marinade; discard remaining marinade.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add the chicken and cook until golden brown on both sides and a thermometer inserted into the chicken registers 165°F, 4 to 5 minutes per side. Transfer to a medium bowl.

5. Build the broth:
Heat the remaining 1 tablespoon oil in a large Dutch oven over medium-high. Add the chopped white and pale green scallions; cook, stirring occasionally, until fragrant and translucent, about 1 minute.
Add 0.25 cup reserved marinade to the Dutch oven. Cook, stirring occasionally, until the sauce is thickened, about 2 minutes. Gradually add the broth, stirring constantly, until combined. Bring to a boil over high.

6. Shred the chicken:
While the broth is coming to a boil, shred the chicken into bite-size pieces using two forks. Add the shredded chicken and its accumulated juices to the Dutch oven and bring back to a simmer over medium.

7. Cook the bok choy and mushrooms:
Add the bok choy and mushrooms to the Dutch oven and cover. Reduce the heat to a simmer over medium; cook, covered, until the bok choy stalks and mushrooms are tender, 3 to 5 minutes.

8. Add the noodles and serve:
Add the cooked noodles to the Dutch oven and stir to combine. Divide the soup among 4 bowls, sprinkle with the dark green scallions, and serve.
You can store the soup in an airtight container for up to 4 days, or freeze it for up to 3 months.

Source: Simply Recipes

06/28/2024

Quick & Easy Cambodian Grilled Lemongrass Beef Skewers Recipe

Ingredients:
- 1 pound boneless ribeye or chuck steak, at least 1 inch thick
- 0.5 cup Kroeung (The mixed of lemongrass, makrut lime leaves, galangal, turmeric, garlic, shallots, dried red chilis, and ginger root)
- 2.5 teaspoons brown sugar
- 4 cloves garlic, finely minced
- 2 tablespoons neutral oil
- 0.5 tablespoon chicken bouillon powder
- 0.5 tablespoon Shaoxing wine
- 0.5 teaspoon fish sauce
- 1 teaspoon ground white pepper
- 20 bamboo skewers

Method:
1. Freeze the beef:
Unwrap the beef and freeze for 30 minutes to firm it up so it’s easier to slice.

2. Slice the beef:
Remove the beef from the freezer and trim off any big pockets of fat. From the short side of the beef, slice 1/8-inch thick and place in a medium bowl.

3. Marinate the meat:
Add the kroeung, brown sugar, garlic, oil, oyster sauce, chicken bouillon powder, Shaoxing wine, fish sauce, and white pepper to the bowl with the beef. Mix thoroughly with clean hands. Cover with plastic wrap and allow to marinate for 2 hours in the fridge.

4. Soak the bamboo skewers:
Place the bamboo skewers in a container that will allow the bamboo skewers to lie flat. Fill the container with water until it completely covers the bamboo skewers. Soak for at least 30 minutes. This step prevents the bamboo skewers from burning when the meat is cooking.

5. Grill:
Turn a clean grill to high heat while the hood is closed. Wait for 5 minutes to allow the grill to heat up. Once the grill is hot, place the skewers on the grill. Do not crowd the grill. Cook for 3 minutes each side. Then serve immediately.

Source: Simply Recipes

06/27/2024

Left Or Right

06/27/2024

Unlock Your Potential with Healthy Breakfast Options

06/27/2024

Quick & Easy Buffalo Chicken Dip Quesadilla Recipe

Ingredients:
- 2 cups shredded rotisserie chicken
- 1 cup sour cream, plus more for serving
- 0.5 cup Buffalo-style hot sauce (such as Frank’s RedHot Buffalo Wings)
- 6 ounces Monterey Jack Cheese, shredded (about 1 1/2 cups)
- 4 (8-inch) flour tortillas
- 2 tablespoons olive oil, divided

Method:
1. Combine the quesadilla ingredients:
In a medium bowl, stir together chicken, sour cream, hot sauce, and Monterey Jack.

2. Assemble the quesadillas:
Spread a quarter of the chicken mixture evenly over half of each tortilla. Fold the tortillas in half.

3. Cook the quesadillas:
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 2 quesadillas; cook, flipping once, until golden brown in spots and crisp, about 2 minutes per side, adjusting heat as needed to prevent over-browning.
Transfer to a plate and cover loosely with aluminum foil to keep warm. Wipe the skillet clean. Repeat with the remaining 1 tablespoon oil and the remaining 2 quesadillas.

4. Serve the quesadillas:
Serve quesadillas with additional sour cream, if desired. Refrigerate leftovers for up to 2 days.

Source: Simply Recipes

06/27/2024

Quick & Easy Burger on the Stove Recipe

Ingredients:
For the burger seasoning mix (optional)
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
For the easy burger sauce
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon ketchup
For the burgers
- 1 pound ground chuck (90:10)
For serving
- 3 potato or brioche buns
- 6 slices American cheese
- Nonstick spray
- Green lettuce leaves
- Thinly sliced red onion
- Thinly sliced fresh tomato

Method:
1. Prepare the optional burger seasoning mix:
Before you start cooking, prepare the seasoning mix. In a small bowl, mix together the salt, pepper, and garlic powder. Set aside.

2. Make the sauce:
In another small bowl, mix the mayonnaise, mustard, and ketchup together until smooth. Set aside.
Bowl of Dijon Mustard, Ketchup, and Mayonnaise for Burger Sauce

3. Form the burgers:
Preheat a large sturdy skillet (cast iron is best) over medium heat.
Loosely divide the ground beef into three 0.75-pound patties. Shape into discs about 0.5 inch thick and put a divot in the center of each patty to prevent swelling in the center.
Season the patties with 0.5 teaspoon of seasoning mix per side of the patty, if using.

4. Cook the burgers:
Turn on the fan over the stove and open a window to help with air flow.
Spray your skillet with a little non-stick spray and place burgers in the skillet. Press down on each patty with a spatula for 10 seconds. This is to encourage browning.
Cook the burgers over medium heat for 4 minutes. Don’t touch them too much so you get a nice crust on the first side. Use a sturdy metal spatula to flip the burgers, being sure to scrape up any caramelization with the burger.

5. Flip the burgers:
After you flip the burgers, add the cheese, if using, and continue to cook for 3 minutes until the burger is cooked to desired doneness, usually medium.
If you are only cooking one burger, you can toast your buns in the same skillet as your patty, or you can toast them separately if you are cooking multiple burgers at once.
If you want the cheese to be very melted, cover the burgers with a lid for the last minute of cooking.

6. Build the burgers and serve:
Build your burgers by spreading some burger sauce on each bun. Put the burgers on the bottom bun and top with the lettuce, onions, tomatoes, and the top bun. Serve immediately with a cold drink.

Source: Simply Recipes

06/27/2024

Quick & Easy Challah French Toast for Breakfast

Ingredients:
- 4 large eggs
- 1 cup buttermilk
- 0.5 cup whole milk
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 4 tablespoons butter, divided
- 8 (1-inch thick) slices challah
For serving:
-Powdered sugar
- Maple syrup
- Sliced bananas or berries (optional)

Method:
1. Make the egg mixture for the French toast:
In an 8x8 or 9x9 baking dish, whisk together the eggs, buttermilk, milk, cinnamon, nutmeg, and vanilla.

2. Soak the slices of challah:
Place once slice of challah into the egg mixture and let it sit and soak up the mixture for about 30 seconds. Gently flip the slice over and let them soak for another 30 seconds.

3. Cook the challah French toast:
As you place challah in the egg mixture, in a large (12-inch) nonstick skillet, melt 2 tablespoons of the butter over medium heat.
Use a pair of forks to lift out a slice of challah from the egg mixture, letting any excess liquid drip off. Transfer it to the skillet and repeat with the 3 slices of challah (you’ll cook 4 slices of challah at once).

Cook the French toast until golden brown and cooked through, flipping halfway through cooking, about 6 minutes total. Transfer to serving plates.
Add the remaining 2 tablespoons of butter to the skillet and repeat the dunking and cooking steps with the rest of the slices of challah.

4. Serve challah French toast:
Serve the French toast warm, topped with powdered sugar, maple syrup, and sliced bananas or berries.

Source: Simply Recipes

06/26/2024

Strawberry Shortcake Cake Recipe

Ingredients:
For the cake
- 2.75 cups (320g) all-purpose flour
- 1.5 cups (300g) sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 0.5 teaspoon baking soda
- 1 cup (227g) unsalted butter, room temperature
- 1.25 cups buttermilk
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature

For the strawberries
- 1 pound fresh strawberries
- 2 tablespoons granulated sugar

For the whipped cream
- 4 ounces (113g) cream cheese, softened
- 0.5 cup (60g) powdered sugar
- 0.5 teaspoon vanilla extract
- 2 cups heavy cream
- A few whole strawberries, to decorate

Method:
1. Preheat the oven:
Preheat the oven to 350°F. Lightly grease and flour three 8-inch cake pans or two 9-inch round cake pans.
If desired, line the bottom of the pans with parchment rounds.

2. Combine the dry ingredients;
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, salt, and baking soda.

3. Add the butter and buttermilk:
Add the butter and mix on low speed until the mixture looks sandy, about 2 minutes.
Pour in the buttermilk and vanilla extract. Mix on low speed until combined, about 30 seconds. Then increase the speed to medium and continue mixing for 30 seconds.

4. Add the eggs:
Add the eggs, one at a time, mixing on low speed until fully combined. Scrape the bottom and sides of the mixing bowl with a spatula after each addition.
After adding the last egg, mix on medium-high speed for 30 seconds. The batter should be smooth and thick.

5. Transfer the batter to cake pans:
Divide the batter evenly among the pans and smooth the tops with an offset spatula or the back of a spoon. If you have a kitchen scale, each layer should weigh about 15 ounces (425g) for three 8-inch layers, or about 22.5 ounces (640g) per layer for two 9-inch layers.

6. Bake:
For 8-inch cakes, bake for 21 to 24 minutes. If you’re baking two 9-inch layers, bake for 28 to 33 minutes.
The edges should just be starting to pull from the sides of the pan and turning golden brown. A toothpick inserted into the center of one of the layers should come out clean.
Cool the cakes in the pan for 5 minutes. Run an offset spatula or butter knife around the edge of the cakes to loosen them from the pan, then carefully turn them out onto a rack to cool completely.

7. Prepare the strawberries:
While the cakes cool, prepare the macerated strawberries. Use a paring knife to hull the strawberries.
Then, placing them flat side down on the cutting board, slice them into 0.125 to 0.25-inch slices.
Transfer the sliced strawberries to a bowl, pour in the sugar, and stir to coat them evenly. Cover the bowl and let the strawberries sit at room temperature for 30 minutes.

8. Make the whipped cream:
In the cleaned bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese, powdered sugar, and vanilla extract on medium speed until smooth, 1 to 2 minutes.
With the mixer still running, slowly pour in the heavy cream in a steady stream. Continue beating on medium speed until the mixture thickens and stiff peaks form.
When you lift the whisk out of the cream, the whipped cream should come to a point at the tip of the whisk that stays upright.

9. Assemble the cake:
Place one of the cake layers, right side up, on a large plate or cake stand. Use an offset spatula or the back of a spoon to spread about 1 cup (1.5 cups for a 9-inch two-layer cake) of the whipped cream evenly over the cake layer.
Arrange half of the strawberries in an even layer on top of the whipped cream. Repeat with the second cake layer.
If you’re making a two-layer cake, top with another 1.5 cups of whipped cream and pile the remaining strawberries on top.
For a three-layer cake, add the last layer and spread with about 1 cup of the whipped cream. Use an offset spatula or the back of a spoon to create swoops and swirls. Garnish the top of the cake with extra strawberries.

10. Storage:
The cake is best enjoyed immediately after assembly.
That said, it will keep, covered, for up to 3 days in the refrigerator. It won’t look as pretty as the strawberry juice starts to run, but it’s still delicious. The extra whipped cream will keep in an airtight container in the fridge for up to 3 days.

Source: Simply Recipes

06/24/2024

Quick and Easy Buffalo Chicken Tacos Recipes

Ingredients:
- 6 tablespoons (3/4 stick) unsalted butter
- 1/2 cup hot sauce, such as Franks RedHot or Cholula
- 1/2 teaspoon garlic powder
- 1 small or 1/2 large plain rotisserie chicken (about 1 3/4 pounds), shredded (about 4 packed cups)
- 3 tablespoons whole milk plain Greek yogurt or sour cream
- 2 tablespoons freshly squeezed lime juice (about 1 medium lime)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 packed cups (10 ounces) coleslaw mix
- 12 (6-inch) flour tortillas
- 2 green onions, thinly sliced
- 4 ounces blue cheese, crumbled (about 1 cup)

Method:
1. Make the Buffalo chicken:
Microwave the butter in a large microwave-safe bowl in 4 to 6 (10-second) bursts until just melted. Add the hot sauce and garlic powder and whisk until combined. Add the shredded chicken and toss to coat.
Alternatively, melt the butter in a small saucepan over medium-low heat. Turn off the heat and add the hot sauce and garlic powder, then transfer to a large bowl and combine with the chicken.
2. Make the coleslaw:
Place the Greek yogurt or sour cream, lime juice, olive oil, salt, and pepper in a large bowl and whisk to combine. Add the coleslaw mix and toss to coat.
3. Warm the tortillas:
Stack the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave until warm, 30 to 45 seconds. Wrap the stack in a clean kitchen towel or aluminum foil to keep warm until ready to use.
4. Assemble the tacos:
To assemble the tacos, top the warmed tortillas with coleslaw. Top with the buffalo chicken and garnish with the scallions and blue cheese.

Source: Simply Recipes

06/24/2024

06/23/2024

Sometimes, it's ok to be alone

06/23/2024

Whom will you invite to this picnic party?

06/23/2024

Traditional Chinese Noodles Soup

06/23/2024

It's time for a picnic party!

06/23/2024

Remove one from the table

06/23/2024

Unlock Your Potential with Healthy Breakfast Options

06/23/2024

Which one would you choose for breakfast?
Left or Right

06/23/2024

Tom Yum Soup (Spicy Thai Soup with Shrimp) Recipes

Ingredients
For the soup:
- 1/2 pound shrimp, peeled and deveined
- 2 stalks lemongrass (see Recipe Note)
- 6 cups water or shrimp stock
- 4 cloves garlic, minced
- 2 Thai (bird's eye) chiles, sliced, or more to taste
- 1 lime, zested and juiced
- 1 cup sliced button mushrooms
- 1 teaspoon grated ginger
- 1 teaspoon sugar
- 2 teaspoons soy or fish sauce, plus more to taste
To serve:
- Cilantro leaves
- Lime wedges

Method:
1. Prepare the shrimp and lemongrass:
If not already cleaned, peel and devein shrimp. (Shells can be used to make shrimp stock to use in this recipe instead of water.)
To prepare the lemongrass, cut off about 1 inch of the bottoms and 5 inches or so of the pointy tops. It should be about a foot long after you trim it. Peel off the tough outer layers until you reach the yellowish tender core.
Gently smash the lemongrass with the back of a knife, and tie each stalk into a knot to expose the various layers.
2. Make the soup:
Fill a medium pot with 6 cups water or shrimp stock. Add the lemongrass to the pot and cover. Place the pot over high heat, and bring to a boil. Reduce to a simmer and add the garlic, chiles, lime zest, mushrooms, ginger, sugar, and soy sauce (or fish sauce). Cook for 3 minutes.
3. Cook the shrimp and adjust the seasoning:
Add the shrimp to the pot and cook until pink and opaque, about 3 minutes. Add the lime juice.
Taste the soup and add more chiles, lime juice, and/or soy sauce as desired to adjust the spice, acidity, and saltiness, respectively.
4. Serve the soup:
Divide the soup among bowls and serve with cilantro leaves, more sliced chiles, and lime wedges.

Source: Simply Recipes

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