carrot cake oatmeal

Ingredients

• Servings: 6
• 4 cups water
• 1 cup steel-cut oats
• 1 apple - peeled, cored, and chopped
• 1/2 cup shredded carrot
• 1/2 cup raisins
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 pinch salt
• 1 tablespoon butter
• 3/4 cup chopped pecans
• 1 tablespoon brown sugar
• 1/2 cup plain yogurt

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• bring water to a boil in a heavy, large saucepan, and stir in the oats. reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. let the oats simmer until tender, about 20 more minutes.
• while the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
• serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.

sweet hot mustard chicken wings

Ingredients

• Servings: 2
• 2 pounds chicken wings, separated at joints, tips discarded
• salt to taste
• 2 tablespoons dijon mustard
• 2 tablespoons prepared yellow mustard
• 3 tablespoons honey
• 2 teaspoons vinegar
• salt and ground black pepper to taste
• 1 teaspoon hot pepper sauce

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with aluminum foil; coat the aluminum foil with cooking spray.
• arrange the wings on the prepared baking sheet so they do not touch; season with salt.
• bake in the preheated oven until browned and crispy on top, about 20 minutes. flip the wings with tongs and cook until no longer pink in the center and the juices run clear, about 20 minutes more.
• stir together the dijon mustard, yellow mustard, honey, vinegar, salt, pepper, and hot sauce in large mixing bowl. add the wings to the bowl and toss with a spatula to coat evenly. allow to sit for about five minutes and toss again to re-coat. transfer to a plate to serve.

Easy Lemon And Garlic Broccoli

Ingredients

• Servings: 4
• 1 pound broccoli, separated into florets
• 2 teaspoons fresh lemon juice
• 2 tablespoons water
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 pinch salt
• 2 teaspoons lemon juice
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• place broccoli florets in a large skillet over medium heat. stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
• while broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

Banh Mi

Ingredients

• Servings: 1
• 1/2 cup rice vinegar
• 1/4 cup water
• 1/4 cup white sugar
• 1/4 cup carrot, cut into 1/16-inch-thick matchsticks
• 1/4 cup white (daikon) radish, cut into 1/16-inch-thick matchsticks
• 1/4 cup thinly sliced white onion
• 1 skinless, boneless chicken breast half
• garlic salt to taste
• ground black pepper to taste
• 1 (12 inch) french baguette
• 4 tablespoons mayonnaise
• 1/4 cup thinly sliced cucumber
• 1 tablespoon fresh cilantro leaves
• 1 small jalapeno pepper - seeded and cut into 1/16-inch-thick matchsticks
• 1 wedge lime

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• place rice vinegar, water, and sugar into a saucepan over medium heat, bring to a boil, and stir until the sugar has dissolved, about 1 minute. allow the mixture to cool.
• pour the cooled vinegar mixture over the carrot, radish, and onion in a bowl, and allow to stand for at least 30 minutes. drain off the excess vinegar mixture after the vegetables have marinated.
• while the vegetables are marinating, preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. lightly oil a slotted broiler pan.
• sprinkle the chicken breast with garlic salt and pepper, and broil on slotted broiler pan, turning once, until the center of the chicken breast is no longer pink and the surface has browned, about 6 minutes per side. remove the broiled chicken, and slice into bite-size pieces.
• slice the baguette in half the long way, and pull the center of the bread out of the baguette halves, leaving a cavity for the filling. place the baguette halves under the broiler to lightly toast, 2 to 3 minutes.
• to assemble the bahn mi sandwich, spread each half of the toasted baguette with mayonnaise, and fill the cavity of the bottom half of the bread with broiled chicken, cucumber slices, pickled carrot, onion, and radish, cilantro leaves, and jalapeno pepper. squeeze a wedge of lime over the filling, and top with the other half of the baguette.

rosemary pull-apart dinner rolls

Ingredients

• Servings: 3
• 1 package active dry yeast
• 1/4 cup warm water (110 degrees f (43 degrees c))
• 1 cup milk
• 4 tablespoons unsalted butter
• 2 cups all-purpose flour
• 1 tablespoon honey
• 1 teaspoon salt
• 2 teaspoons minced fresh rosemary leaves
• 1/2 cup all-purpose flour, or as needed
• 2 tablespoons olive oil
• 1 egg
• 1 teaspoon milk
• coarse sea salt to taste

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 2 hrs 55 mins


• dissolve yeast in warm water in a small bowl. set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
• combine 1 cup milk and butter in a small saucepan over low heat. cook until butter is melted, 3 to 4 minutes; remove pan from heat.
• combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. continue adding flour until a firm dough forms that pulls away from the sides of the bowl. knead on medium until elastic and soft but still tacky, about 6 minutes. transfer dough to a clean bowl and coat with olive oil. cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with parchment paper or a silicone baking mat.
• transfer dough to a work surface and shape into a rectangle about 1-inch thick. cut into 36 equally-sized pieces. form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.
• lightly beat egg with 1 teaspoon milk in a small bowl.
• transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. brush tops lightly with the egg mixture and sprinkle with sea salt. cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
• bake in the preheated oven until golden brown, about 20 minutes.

great grilled smoky vegetables with avocado and goat cheese crumbles

Ingredients

• Servings: 6
• 6 portobello mushroom caps
• 4 red bell peppers, cored and quartered
• 1 red onion, thickly sliced
• 1/2 cup olive oil
• 2 limes, juiced
• 2 tablespoons grill seasoning
• 2 cloves garlic, minced
• 1 pinch cayenne pepper, or to taste
• 2 tablespoons balsamic vinegar
• 1 avocado - peeled, pitted, and cubed
• 1/2 cup crumbled goat cheese
• salt to taste
• freshly ground black pepper to taste
• 2 tablespoons finely chopped fresh basil

Recipe

Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 1 hr


• place mushrooms, red bell peppers, and red onion in a 9x13-inch baking dish. whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. toss to coat and allow vegetables to marinate for at least 30 minutes.
• preheat grill for medium heat and lightly oil the grate.
• remove vegetables from the marinade, and shake off excess. reserve remaining marinade.
• grill vegetables on preheated grill until tender, about 5 minutes. transfer grilled vegetables to a large platter. whisk remaining marinade with balsamic vinegar; pour over vegetables. top with avocado and goat cheese, then season with salt and pepper. sprinkle with basil to serve.

Homemade Pancake Mix

Ingredients

• Servings: 12
• 5 cups all-purpose flour
• 1 1/4 cups powdered milk
• 1/4 cup white sugar
• 1/4 cup baking powder
• 1 tablespoon salt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine flour, powdered milk, sugar, baking powder, and salt in a large bowl; stir to blend. store mixture in an airtight container and use within 8 months.