Frosted Lemon Cookies

 

Frosted Lemon Cookies

Ingredients

• 1 cup Butter, softened
• 2 cups Sugar
• 2 large Eggs
• 1 1/2 Tablespoon Fresh Lemon Juice
• 1 Tablespoon Lemon Zest (may put more lemon zest for extra flavor)
• 3 1/4 cups Flour
• 1 1/4 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1 Tablespoon cornstarch
• 1/2 teaspoon Salt

Lemon Cream Cheese Frosting:

• 1 cup Butter (softened)
• 4 ounces Cream Cheese (softened)
• 4 cups Powdered Sugar
• 2 teaspoons Fresh Lemon Juice (may add more)
• 1 Tablespoon Fresh Lemon Zest (may add more)

Instructions

• Preheat oven to 350 degrees. In a large bowl, cream butter and sugar for 4 minutes until light and fluffy. Add eggs, lemon juice, and lemon zest and stir to combine.
• Stir in flour, baking powder, baking soda, cornstarch and salt and mix just until combined.
• Drop dough onto light colored baking sheet. Bake for 9-11 minutes. Let cool before frosting.

Lemon Cream Cheese Frosting:

• Whip softened butter and cream cheese for 3-4 minutes until light and fluffy. Add powdered sugar, lemon juice, and lemon zest. Spread frosting on cooled cookies. 

https://www.modernhoney.com/frosted-lemon-cookies/

CHICKEN TINGA TACOS

CHICKEN TINGA

INGREDIENTS

• 6 cups water
• 2 pounds skinless/boneless chicken breast
• 4 teaspoons salt, divided
• 1 clove garlic
• 1 medium yellow onion, quartered
• 1 large vine ripened tomato, quartered
• 1 (7-ounce) can chipotle peppers in adobo sauce
• 1/4 cup canola oil
• 1 large yellow onion, chopped
• 3 large vine ripened tomatoes, chopped
• 1 clove garlic, chopped
• corn tortillas

Toppings (optional):

• 1 iceberg lettuce, finely shredded
• 3 avocados, pitted, peeled, and sliced
• 2 cups crema Mexicana or sour cream
• 2 cups queso fresco or Cotija, crumbled
• 2 cups salsa of your choice
• 6 radishes, sliced

INSTRUCTIONS 

• In a large stockpot, over medium to high heat, add water, chicken, 2 teaspoons salt, 1 clove garlic, and quartered onion. Cover and simmer for about 30 minutes. Reserve.
• Remove the chicken and allow it to cool. After the chicken cools off shred it. Reserve.
• In a blender add the boiled onion and garlic clove, quartered tomato, chipotle peppers (half of the ones in the jar) including adobo sauce, 2 teaspoons salt, and enough chicken broth to fill the blender half way. Puree until smooth.
• Heat the oil in a large and deep pan over medium heat.
• Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes.
• Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.
• Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer for 10 minutes.
• Add salt to taste.

Tostadas:

• In a heavy skillet heat one-quarter inch of oil. Drop tortillas carefully into hot oil, one at a time, for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels. Store bought tostadas can also be used.

Assemble:

• To assemble, place a tostada (fried tortilla) on a serving plate; spoon on Chicken Tinga, lettuce (optional), 1 or 2 slices of ripe avocado, crumbled queso fresco, and top with crema Mexicana or sour cream.
• Garnish tostada with toppings of your choice.

https://muybuenoblog.com/chicken-tinga/#recipe

Baked Salmon with Potatoes and Lemon Sauce

Baked Salmon with Potatoes and Lemon Sauce

INGREDIENTS

For the Sheet Pan:

• 2 lb. small gold potatoes, cut into bite-sized pieces
• olive oil + garlic powder, salt, and pepper
• 3 cups of broccoli florets (I’m using baby broccoli in the photos)
• 1–2 lbs. salmon (cut into 2-4 filets)

Lemon Herb Sauce:

• 6–8 tablespoons butter
• 1–2 cloves garlic, minced
• 1 shallot, minced
• 2–3 sprigs of fresh thyme
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• juice of 1 lemon
• 2 tablespoons chopped fresh parsley or basil
• salt and pepper to taste

INSTRUCTIONS

1. Roast the Potatoes: Preheat the oven to 400 degrees. Line a baking sheet with parchment. Add the potatoes to the pan and toss with a little bit of olive oil, garlic powder, salt, and pepper. Roast for 25 minutes until lightly browned and delicious.
2. Make the Life-Changingly Delicious Sauce: While the potatoes are roasting, make your sauce. Melt the butter over medium low heat (I usually start with 6 tablespoons and add the last two if needed once the sauce is cooked). Add the garlic, shallot, and thyme sprigs; sauté for 3-5 minutes until soft and fragrant. Add broth and cream; bring to a low simmer. Let the sauce hang out over low heat until it starts to thicken enough to coat the back of a spoon. Remove the thyme sprigs. Whisk in the lemon juice, stir in the herbs, and season with salt and pepper. Give it a taste. Yes, you’re in heaven now.
3. Bake the Salmon and Broccoli: Add the broccoli and the salmon to the potato pan (keeping the potatoes on there). Toss or brush with a little more oil, salt, and pepper. Bake for another 10-15 minutes, until the salmon is fully cooked – I like it to be *just* past the point of translucent where it flakes apart very easily but isn’t dried out.
4. You’re Done: Serve salmon, potatoes, and broccoli with big spoonfuls of sauce, more herbs, and more lemon wedges.

https://pinchofyum.com/baked-salmon-with-amazing-lemon-sauce?lctg=x8z0wxmr&utm_source=convertkit&utm_medium=email&utm_campaign=10+Romantic+Recipes+to+Show+Yourself+Some+Love+%F0%9F%AB%B6+-+13058294

Instant Pot Mexican Brown Rice

 

Instant Pot Mexican Brown Rice

Super flavorful Mexican Brown Rice easily made right in your Instant Pot for the perfect side dish that comes out perfectly fluffy and delicious every single time!

Yield: 6 Servings 

• Prep Time: 5 mins
• Cook Time: 40 mins
• Total Time: 45 mins

Ingredients

• 1 Tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp homemade taco seasoning (or store bought)
• 1/2 tsp ancho chili powder
• 1/2 tsp kosher salt
• 1 1/2 cups long grain brown rice
• 1 1/2 cups vegetable or chicken broth (or water)
• 3/4 cup salsa
• 1/2 cup fresh cilantro, finely chopped
• Squeeze of lime, optional

Instructions

1. Begin by pressing the sauté function on your Instant Pot.  Drizzle a little olive oil and wait for the pot to heat up and the oil to glisten.  Sauté the onion until translucent, about 3 to 4 minutes, then add in garlic and sauté for about 30 more seconds.
2. Hit the ‘cancel’ button on the Instant Pot to turn the heat off and add in the taco seasoning, ancho chili powder and salt.  Mix together with the onion and garlic then add in the rice, giving it a quick stir.  Pour in the vegetable (or chicken) broth and salsa, mixing well until everything is all combined.
3. Secure the lid of your Instant Pot and make sure the steam release valve is set to sealing.  Next press the pressure cook function and set the timer to 22 minutes (if using long grain white rice set the timer to 3 minutes).  The Instant Pot will take a few minutes to come to pressure before the countdown starts.
4. Once the 22 minutes are up, allow the pressure to release naturally for about 15 minutes (this just means don’t touch it at all until the timer counts up to 15).  Then using a hand towel or oven mitt, carefully turn the steam release valve to the venting position to release any remaining steam.
5. Twist open the lid of the Instant Pot and give the rice a good stir.  Mix in some fresh cilantro and it’s ready to serve.  You can also squeeze a little lime juice on top for a bright fresh pop of flavor!

Recipe from: https://www.eatyourselfskinny.com/instant-pot-mexican-brown-rice/print/18026/

Mucci's Bucatini

 
https://pinchofyum.com/muccis-bucatini/print/86040

1-HOUR BREADSTICKS

 1-HOUR BREADSTICKS

yield: 12-15BREADSTICKS

 

prep time: 40MINUTES MINS

cook time: 20MINUTES MINS

total time: 1HOUR HR

INGREDIENTS

Dough:

·         1 ½ cups warm water

·         1 tablespoon instant yeast

·         1 tablespoon sugar

·         1 teaspoon salt

·         3 to 4 cups (426-568 g) flour

Butter and Topping:

·         3 tablespoons butter, melted (for the baking sheet)

·         Dried herbs (basil and oregano), garlic salt and grated Parmesan cheese

INSTRUCTIONS 

1.                   In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.

2.       Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.

3.       Let the dough rest in the bowl for 10 minutes.

4.       While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).

5.       On a lightly floured silpat, pat the dough into a long rectangle, about 16-inches by 7-inches or so. Cut the dough every 1-inch (more or less) into strips with a pizza cutter.

6.       Twist each strip slightly and place about 1/2-inch apart on the baking sheet. Sprinkle lightly with dried herbs of choice, garlic salt and Parmesan cheese.

7.       Let rise for 20 minutes, covered with cloth. Bake for 15 minutes until golden.

 

https://www.melskitchencafe.com/divine-breadsticks-2/

OATMEAL CHOCOLATE CHIP PEANUT BUTTER TOFFEE COOKIES

OATMEAL CHOCOLATE CHIP PEANUT BUTTER TOFFEE COOKIES

yield: 24 TO 36 COOKIES

 

prep time: 25MINUTES MINS

cook time: 12MINUTES MINS

total time: 37MINUTES MINS

INGREDIENTS

·         1 cup (227 g) butter, softened to room temperature

·         1 cup (212 g) packed light brown sugar

·         1 cup (212 g) granulated sugar

·         1 teaspoon baking soda

·         1 teaspoon baking powder

·         1 teaspoon salt

·         1 teaspoon vanilla extract

·         2 large (100 g) eggs

·         2 ¼ cups (320 g) all-purpose flour

·         1 ½ cups (150 g) quick oats

·         1 cup (100 g) old-fashioned rolled oats

·         1 cup (255 g) semisweet chocolate chips

·         1 ⅓ cups (227 g) peanut butter chips (a 10-ounce bag is about 1 1/3 cups)

·         1 cup (150 g) toffee bits

INSTRUCTIONS 

1.                   Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.

2.                   In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together butter, brown sugar, granulated sugar, baking soda, baking powder, and salt until light and fluffy, 1-2 minutes.

3.                   Add eggs and vanilla and beat until creamy and well-combined, 1-2 minutes.

4.                   Add flour, quick oats and old-fashioned oats and mix until a few dry streaks remain.

5.                   Add chocolate chips, peanut butter chips and toffee bits and stir until evenly combined.

6.                   Scoop the cookie dough into 2- to 4-tablespoon size portions and roll into balls. Place several inches apart on the prepared baking sheets. Bake for 8 to 12 minutes (depending on the amount of cookie dough used for each cookie) until just set around the edges. Do not overbake.

7.                   Remove from the oven and let sit on the baking sheets for 2 to 3 minutes before removing to a wire rack to cool completely.

https://www.melskitchencafe.com/oatmeal-chocolate-chip-peanut-butter-toffee-cookies/