Selasa, 13 Agustus 2019

Garlic Parmesan Roasted Shrimp

If you’re ever in need of a quick and easy appetizer, look no further because this can be made in 5 min. Yes. 5 min. The easiest roasted shrimp cocktail ever made with just 5 min prep. Yes, it’s just that easy!

Although if your shrimp isn’t already  peeled, it may take a little longer – say 12 minutes – but still. Once they are peeled and ready to go, you are set! All you need is olive oil, garlic, freshly grated Parmesan and some pantry spices. That’s it.

The easiest roasted shrimp cocktail ever made with just 5 min prep. Yes, it’s just that easy!


  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • Juice of 1 lemon
  • 2 tablespoons chopped parsley leaves, for garnish


  1. Preheat panggangan to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic, oregano, kuman and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into panggangan and roast just until pink, firm and cooked through, about 6-8 minutes. Stir in lemon juice.
  4. Serve immediately, garnished with parsley, if desired.

Easy Crockpot French Dip Sandwiches

These Easy Crockpot French Dip Sandwiches are as simple as adding the ingredients to your alow cooker and letting it infuse your house with the intoxicating aroma of beef simmering in a richly seasoned just until it reaches mouthwatering perfections !!

Good things take time. Whether it is transforming a tough chuck roast into luxuriously tender shredded beef, or letting a wheel of cheddar cheese age 18 months to add rich flavor, your patience is always rewarded with something exceptional! When you combine the two, it is pure magic.

Slow Cooker Beef and Cheddar Sandwiches Recipe
These slow cooker beef and cheddar sandwiches are effortless to prepare and loaded with the bold flavor of aged cheddar cheese.


  • Slow Cooker Beef
  • 3 pounds Chuck Roast
  • 1 cup Beef Broth
  • 3 Garlic Cloves (minced)
  • ¼ cup Brown Sugar
  • 2 tablespoons Cider vinegar
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground Black Pepper
  • 1 teaspoon Paprika
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon Cayenne
  • Salt to taste
  • Pretzel Buns


  1. Add all slow cooker beef ingredients to your slow cooker and set on high. Cook for 6 hours, or until tender and easily shredded with a fork.
  2. Lightly toast interior of sliced Pretzel buns and add shredded beef and top generously with shredded Cheddar cheese.
  3. Serve immediately. 

Recipe Source : Slow Cooker Beef and Cheddar Sandwiches @ foxvalleyfoodie

Mississippi Mud Bars Recipe

The brownie plus marshmallows plus toasted pecans andof course with fudge sauce combo has never been tastier (or easier!). These Mississippi Mud Bars are insanely delicious and so simple to make!

The equal parts brownie to marshmallow ratio is what makes these Mississippi Mud bars so divine. Basically, thin brownies are welcome here.


  •  1 1/3 cups (6.75 ounces) all-purpose flour
  •  1 cup (7.5 ounces) granulated sugar
  •  1 cup (7.5 ounces) brown sugar
  •  1/2 cup (1.5 ounces) unsweetened cocoa powder
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1 cup (8 ounces, 16 tablespoons) butter, melted
  •  4 large eggs
  •  1 teaspoon vanilla extract
  •  10-ounce package mini marshmallows (4-5 cups)
  •  1 cup (about 4 ounces) chopped pecans, toasted (optional but delicious)
  •  1/3 cup (about 1 ounce) unsweetened cocoa powder
  •  1/4 cup milk
  •  1/4 cup (2 ounces, 4 tablespoons) butter
  •  Pinch of salt
  •  2 cups (8 ounces) powdered sugar
  •  1 teaspoon vanilla extract
  1. Preheat the panggangan to 350 degrees F. Line a large, rimmed baking sheet (half sheet pan, about 12X18 inches) with parchment and lightly grease with cooking spray. Alternately, you can line with foil and grease the foil or leave the pan unlined and grease the pan.
  2. For the bars, in a large bowl, whisk together the flour, sugar, brown sugar, cocoa (sift the cocoa into the bowl using a fine mesh strainer if it is overly clumpy), baking soda and salt. Add the melted butter, eggs, and vanilla. Mix together until combined (don't overmix; just whisk/stir until no dry streaks remain and ingredients are evenly combined).
  3. Spread the batter evenly in a thin layer in the prepared pan. Bake for 15-20 minutes until the top is springy to the touch and a toothpick inserted in the center comes out clean. Watch closely so the thin bars don't overbake!
  4. Remove from the oven, sprinkle the top evenly with marshmallows, and bake for 3-5 minutes more until the marshmallows are softened.
  5. Sprinkle with pecans and let cool to room temperature before glazing.
  6. For the chocolate topping, in a medium saucepan, whisk together the cocoa powder (I sift it in to avoid clumps), milk, butter, and salt. Bring the mixture to a gentle boil over medium heat, stirring or whisking constantly.
  7. Remove from the heat and whisk in the powdered sugar and vanilla. Thin with additional milk, if needed, until the mixture is thick but pourable and can easily be drizzled across the bars.
  8. Drizzle the glaze in a crisscross pattern across the bars. Serve the bars warm or at room temperature. They are easier to cut if they've been cooled completely.
  • I prefer to glaze the bars with the chocolate sauce after they've cooled so the chocolate mixture doesn't absorb/sink into the marshmallows, but if you don't care about that, you can save time and glaze them while warm.
  • I have not tried halving the recipe, but you could probably try for a 9X13-inch (or slightly smaller) pan. 
  • Cutting bars with marshmallows in them can be messy and tricky. I've had the best luck letting these bars cool completely (to room temperature) and using a sharp knife to cut the bars using short motions instead of dragging the knife through the bars. I also keep my kitchen shears/scissors on hand to trim any rogue pieces of marshmallow that want to stay attached when I scoop out the bars.
Recipe Source : MISSISSIPPI MUD BARS @ melskitchencafe

Baked Cod In Cream Sauce

This baked cod is hands-down my favorite fish dish. It turns out perfectly flaky every time. The flavorful, creamy sauce puts it over the top!

This baked cod is one of the easiest fish dishes you can make, and easily one of the most delicious! You get perfect, flaky cod every time and the cream sauce kicks it up to the next level. Even your pickiest eaters will love this dish! Cod is such a mild fish anyway but when it is baked in this cream sauce, any trace of fishiness disappears. You are going to love it!

This baked cod is hands-down my favorite fish dish. It turns out perfectly flaky every time. The flavorful, creamy sauce puts it over the top!

  • 4-6 cod fillets
  • 1 tsp. kosher salt or to taste
  • 4 Tbsp. butter melted
  • 2 cloves garlic minced
  • 1/2 c. breadcrumbs seasoned
For the cream sauce:
  • 3 Tbsp. butter
  • 3 Tbsp. cornstarch
  • 2 c. whipping cream (or half and half)
  • 1 c. milk
  • 3 Tbsp Parmesan cheese grated
  • kosher salt to taste
  • black pepper to taste
  1. Preheat panggangan to 400-degrees. 
  2. Prepare cream sauce (see instructions below) and set aside, keeping warm. 
  3. Spray a 9x13 baking dish with cooking spray and place cod fillets in the dish. Sprinkle with salt. 
  4. Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture. 
  5. Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.
  6. Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible. 
  7. Place in the preheated panggangan and bake for 25-30 minutes or until the cream sauce starts bubbling. 
  8. When the sauce starts bubbling up, set panggangan to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown. 
  9. Keep a CLOSE eye on it to make sure it doesn't start to burn. 
  10. Remove from panggangan and serve with potatoes, rice, or vegetables. 
For the cream sauce:
  1. Melt butter in a medium sized sauce pan over medium heat.
  2. Slowly add the cornstarch and stir for about 1 minute. 
  3. While whisking constantly, slowly add whipping cream and milk until well combined. Stir in Parmesan cheese. 
  4. Reduce heat to low and whisk occasionally for about 10 minutes until sauce becomes rich and creamy, adding more milk, if needed. You want it to be the consistency of a thin gravy. 
  5. Season with salt and pepper, to taste. 
Recipe Source : Baked Cod in Cream Sauce @ favfamilyrecipes

The Best Turkey Meatballs With Herbed Gravy

The BEST Turkey Meatballs can be on your table in less than 30 minutes! These baked turkey meatballs are perfectly seasoned and exceptionally delicious. Topped with a simple herbed gravy, they’re impossible to resist.

If you’re looking for a delicious, healthy meal that you can prepare in under 30 minutes, well, you’ve come to the right place. Today, I’ve got an incredibly easy turkey meatball recipe for you today that’s going to knock your socks off.

The Best Turkey Meatballs with Herbed Gravy Recipe

For Turkey Meatballs
  • 16 oz lean ground turkey
  • 1 1/2 cups seasoned cornbread stuffing
  • 1/2 cup chicken stock
  • 1 small onion grated
  • 1 stalk celery diced
  • 3 tbsp chopped fresh parsley
  • 2 eggs
  • 2 cloves garlic minced
  • salt and pepper to taste
  • 2 tbsp olive oil
Herbed Gravy
  • 12 oz container McCormick Simply Better Turkey Gravy
  • 1 tbsp chopped fresh herbs thyme, rosemary, sage, parsley
  • pepper to taste
For Turkey Meatballs
  • Preheat panggangan to 400F degrees.
  • Line a baking sheet with parchment paper and set aside.
  • Place stuffing in a resealable ziploc bag and crush lightly with a rolling pin or mallet. I ended up with one cup of stuffing crumbs.
  • In a large bowl, combine stuffing crumbs and chicken stock and stir to combine.
  • Mix in onion, celery, parsley, eggs, garlic, salt, and pepper.
  • Add ground turkey and mix gently just until combined.
  • Use a cookie scoop to scoop out mixture. Use your hands to gently form into a ball and place on prepared baking sheet.
  • Drizzle with olive oil.
  • Bake for 15 to 20 minutes or just until cooked through.
Herbed Gravy
  1. In a small bowl, combine gravy, herbs, and pepper.
  2. Heat according to package instructions.
  3. Serve with meatballs and mashed potatoes.
Recipe Source : The BEST Turkey Meatballs with Herbed Gravy @ momontimeout

Copycat Bang Bang Tofu

The thing I love most about the Bang Bang Tofu sauce, is that it is so spicy, yet not mouth burning. It has just the right amount of spice, and it blends with the tofu and crispy tofu crust perfectly.

I ended up serving this Bang Bang Tofu over rice, because I had lots of extra sauce, and then I added more sauce to the rice. It was amazing. Everything is just a vehicle for sauce, right?!

Copycat Bang Bang Tofu Recipe


  • 2 egg yolks
  • 1 1/2 cups cold water
  • 1 3/4 cups white flour, sifted
  • 1/4 cup mayonnaise
  • 1/4 cup Sriracha
  • 1 TBS rice vinegar
  • 2 TBS sugar
  • 1 block of extra firm tofu
  • Canola or vegetable oil; about 1/3 inch deep in a large nonstick pot or skillet
  • Green onions, chopped


  1. First you need to drain the tofu: place a clean dish towel on a cutting board, folded in thirds. Place the tofu on top of the towel. Now, fold another clean dish towel into thirds, and place that on top of the tofu. Place something very heavy on top of the dish towel/tofu (I use a cast iron skillet), and let 'drain' for at least 20 minutes. The longer, the better.
  2. Cut the tofu into bite size pieces and set aside.
  3. Pour oil into a large stock pot (with tall sides)- it should be about 1/3-1/2 inch deep. Turn heat on medium/low.
  4. Place the egg yolks in a large bowl. Slowly add the ice water and using a whisk, blend well. Add the flour and quickly stir to mix- it should still have clumps.** Turn heat up to medium/high under the pot.
  5. Dip each tofu cube into the batter, and drop into very hot oil. Fry for about 2 minutes, flip and fry the other side; about 1 minute. Remove from the pan and place on paper towels to let some of the grease drain. Continue until tofu is all cooked. Do not overcrowd tofu while cooking.
  6. In a bowl mix mayonnaise, Sriracha, rice vinegar, and sugar. Toss the mixture with the tofu; coat evenly. Scatter green onions over the top.
  7. Serve with extra sauce for dipping, over rice or quinoa, and enjoy!

Recipe Source : Copycat Bang Bang Tofu @ domesticsuperhero

Cheesy Jalapeno Bacon Stuffed Baguette With Butter

This tastes like a cross between cheesy garlic bread and bacon dip !!

Another very appealing feature of this stuffed baguette is that you can make it ahead. It freezes perfectly! I freeze them wrapped in foil then cling wrap (or I pop it in large ziplock bags).

To serve, just let them defrost, then pop them right in the oven! I tried baking it from frozen once but the crust got a little too brown for my liking before the cream cheese filling warmed through and the cheese melted.

Cheesy Jalapeno Bacon Stuffed Baguette with Garlic Butter Recipe
A new idea for party food! This is great for making ahead. Just assemble then pop it in the freezer until you need it, then all you have to do is bake them when you are ready to serve! So many options for fillings....I've provided a few more ideas in the notes.


  • 1/2 tbsp oil
  • 8 oz / 250g bacon, diced (I used lean bacon)
  • 1 x 20" / 50 cm baguette / french stick
  • 8 oz / 250g Philadelphia cream cheese, softened (full or low fat)
  • 1 cup cheddar cheese, shredded (Note 1)
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup packed jalapeños, finely chopped (if using fresh, deseed it. Or use canned, drained)
  • 1 cup finely chopped scallions/shallots, green and white part (packed)
  • Black pepper


  • 3 tbsp butter
  • 2 garlic cloves, minced
  • Pinch of salt


  1. Preheat panggangan to 180C/350F.
  2. Heat oil in a pan over high heat. Add bacon and cook until lightly browned. Remove onto a plate lined with a paper towel to drain excess fat. Set aside to cool.
  3. Cut the ends off the baguette and cut the baguette in half (or quarters - makes it easier to stuff).
  4. Use a long knife (preferably bread knife) to cut the bread out, leaving about a 1/2" / 1.5cm wall of bread and crust. (Note 2)
  5. Place the bacon, cream cheese, cheddar and mozzarella cheese, jalapeños, scallions/shallots and pepper in a bowl and mix until combined.
  6. Use a knife or piping bag to stuff the mixture inside the baguettes.
  7. Garlic Butter: melt butter with the garlic and salt in the microwave or on the stove.
  8. Brush the baguette with garlic butter (or you can do this after you slice it).
  9. Slice the baguette into 1 1/4cm / 1/2" slices.
  10. Keep the slices pressed up against each other, and transfer to a large piece of foil.
  11. Wrap the baguette, then bake for 15 to 20 minutes, or until the bread is crusty and the cheese inside is melted.
  12. For optimal experience, serve warm!

Recipe Notes:
1. You can use tasty or any other cheese with flavour.
2. Keep the bread you remove to make breadcrumbs! Let it dry out on a plate, then crumble and store in an airtight container until required.
3. To make ahead: Assemble the baguette then wrap in foil then with cling wrap and place in the freezer until required. To reheat, defrost and bake at 180C/350F for 20 minutes. I don't recommend baking from frozen because the crust will be a very dark brown before the centre heats up enough for the cheese to melt.
4. Filling options: You just need 4 cups of any combination of fillings (cheese, pepperoni etc) mixed with 250g / 8oz of cream cheese in order to have enough filling for a 50cm / 20" baguette. I think that 1 cup of cheddar or other flavour cheese combined with 1/2 cup of mozzarella is a good ratio of stretchy to flavoured cheese, but you can mix it up as you want. The mozzarella is there for the "stretch".

Crack Chicken Tenders

Crack Chicken Tenders - CRAZY good!! Chicken tenders seasoned with ranch, topped with cheese and wrapped in bacon. so easy and so delicious!!! Great for a quick lunch or dinner or tailgating! Dip in additional ranch dressing.

These Crack Chicken Tenders are super easy to make. Just season, top with cheese and wrap in bacon. They are ready to bake by the time the panggangan has preheated. Once the chicken was done baking, I popped it under the broiler to crisp up the bacon a little more. I like my bacon crispy.

Crack Chicken Tenders Recipe

  • 1-1/2 pounds chicken tenders (about 10 chicken tenders)
  • 1 (1-oz) package Original Hidden Valley Ranch dressing mix
  • 5 (1-oz) slices cheddar cheese, cut in half
  • 10 slices bacon
  1. Preheat panggangan to 375ºF. Line a rimmed baking sheet with foil and top with cooking rack.
  2. Season chicken on both sides with 1 Tbsp Original Hidden Valley Ranch dressing mix. 
  3. Top each chicken tender with a slice of cheese and wrap with one slice of bacon. Place on baking rack.
  4. Cook for 20 to 25 minutes.
  5. Turn on broiler and cook chicken for a minute or two until bacon is crisp.

Oven Barbecued Beef Brisket

This Oven-Barbecued Beef Brisket is so smokey, tender, and juicy. No one will ever guess it wasn’t cooked on the grill. It is one of the most scrumptious pieces of meat I have ever tasted and I think it has the potential to create quite a few brisket lovers.

The brisket is coated in a rub and completely wrapped in bacon – 1 full pound of bacon- and slow-cooked in the oven. The smokey flavor of the bacon really penetrates into the meat and all that pork fat coating the beef brisket really adds to its flavor.

Oven-Barbecued Beef Brisket Recipe

  • 1 1/2 tablespoons packed light brown sugar
  • 1 1/2 tablespoons paprika
  • 2 teaspoons dry mustard
  • 2 teaspoons ground black pepper
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 (4-5 pounds) brisket roast – if there is a thick layer of fat trim it down to 1/4 inch
  • 1 pound bacon
  • reserved bacon from cooked brisket
  • 1 onion, finely chopped
  • 1/2 cup cider vinegar
  • 1/3 cup packed dark brown sugar
  • 1-2 cups chicken broth
  • 1/2 cup ketchup
  • 4 teaspoons canned chipotle peppers in adobo sauce, minced
  1. Make the rub. Mix all ingredients well in a small bowl and set aside.
  2. Place panggangan rack in upper-middle position and heat panggangan to 275 degrees. Rub dry rub all over brisket and poke holes all over with a fork. Place half of bacon going crosswise in a broiler safe  9 by 13-inch pan (it’s best not to use glass). Put brisket fat side down on top of bacon. Lay the rest of the bacon crosswise on top of brisket, wrapping it down around the sides, and tucking any excess under. Cover pan with foil and place in panggangan for 4 hours.
  3. Take pan out of oven. Carefully flip brisket over, fat side up. Replace foil and return to oven. Turn off heat and leave brisket in panggangan 1 additional hour.
  4. Pour accumulated juices from brisket into large measuring cup or a bowl. Remove bacon from brisket and chop into pieces. Cook bacon in medium saucepan over medium heat for about 5 minutes, until fat has rendered. Add onion and cook until softened, 4-5 minutes. Take off heat and add vinegar and dark brown sugar. Return to heat and simmer until reduced to a syrupy consistency, about 5 minutes.
  5. Skim fat from accumulated juices and add chicken broth to make a total of 3 cups. Add to mixture in saucepan and reduce until about 3 cups in volume, 8-10 minutes. Take off heat and add ketchup. Mix well and strain if desired. (I like to strain about half the solid pieces out and leave the rest). After straining, add chipotle peppers.
  6. Turn panggangan to broil. Brush brisket with 1 cup sauce and broil until top is lightly browned and fat starts to crisp. Cut brisket against the grain into 1/4-inch slices and serve with extra sauce.
Recipe Source : Oven-Barbecued Beef Brisket @ spicysouthernkitchen

Honey Chipotle Pork Roast

Honey Chipotle Meat Criticism offers sweetish energy along with palliate and condition.

One of the reasons I eff it is because it freezes really advantageously. You can attain up a batch of the sauce. Then break it with the appropriation mock. On the day you poorness to assist it, let it flux, and ready. So wanton. And only one pan gets untidy.


  • 4 Tbs raw honey
  • 1 Tbs Chipotle puree
  • ½ tsp chipotle hot sauce (I used El Yucateco)
  • 1 tsp cilantro
  • 1 tsp cumin
  • ¼ tsp black pepper
  • ½ tsp salt
  • 1 tsp chili powder
  • 1 clove garlic, minced
  • 2 lb pork roast
  1. Preheat panggangan to 350°.
  2. Place pork roast in a greased baking dish, white, fat cap side up.
  3. Using a knife, cut a criss-cross pattern into the top of the roast, through the fat layer.
  4. In a bowl, mix together the honey chipotle glaze, and spread half of it over the top of the roast
  5. Bake for 40 minutes
  6. Cover roast with remaining glaze, and bake an additional 35-40 minutes until it reaches an internal temp of at least 145 degrees.
  7. Remove from panggangan and let it rest for 5-10 minutes.
  8. Slice and serve.
Recipe Source : HONEY CHIPOTLE PORK ROAST @ likeandshare

Old School Chicken And Rice Casserole

This Old School Poultry and Lyricist Casserole is earnestly pleasing! We utterly Preferred this casserole. We ate it for tiffin and balance for a distich of life afterwards. SO saintly! This casserole is caretaker painless to get. It was fit to go in the panggangan in transactions.

This recipe uses triad cans of Ointment of Whatever soup. I Flushed Select to cut drink on fat and metal. Our selection leave of the casserole was all the lezat parmesan mallow on top! YUM! This was a huge hit in our domiciliate.



  • 1 rotisserie chicken (4 cups)
  • 1 (10.75-oz) can cream of chicken soup
  • 1 (10.75-oz) can cream of celery soup
  • 1 (10.75-oz) can cream of mushroom soup
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1 cup water
  • 1 cup milk
  • 2 cups instant rice, uncooked
  • 3/4 cup grated parmesan cheese (fresh or green can)


  1. Preheat panggangan to 400ºF. gently spray a 9x13-inch pan with cooking spray. Set aside.
  2. get rid of skin from rotisserie chook and discard. remove hen meat from bones and chop.
  3. In a large bowl, combine, chopped chook, cream of hen soup, cream of celery soup, cream of mushroom soup, onion powder, garlic powder, pepper, water, milk and immediate rice. Pour into organized pan. pinnacle with grated parmesan cheese.
  4. Bake uncovered for forty to 50 minutes.

Easy Instant Pot Bang Shrimp Pasta

How great could the Instant Pot be?! Bold and spicy Easy Instant Pot Bang Bang Shrimp Pasta, an easy pressure cooker dinner you can make in minutes!

You have been on the fence about getting an Instant Pot, I’m here to tell you I only wish I had bought one sooner. It is so fast and efficient, it makes one-pot cooking even more appealing !!

Easy Instant Pot Bang Bang Shrimp Pasta Recipe
Easy Instant Pot Bang Bang Shrimp Pasta Recipe - A simple pressure cooker recipe made in 8 minutes! So comforting and packed with flavor.

  • 1 pound dried spaghetti
  • 3 cloves garlic, minced
  • 1 teaspoon coconut oil
  • 4 1/4 cup water
  • 1 pound raw jumbo shrimp, peeled and deviened
  • 3/4 cup light mayonnaise
  • 3/4 cup Thai sweet chili sauce
  • 1/4 cup lime juice
  • 1 tablespoon Sriracha sauce, more as needed
  • 1/2 cup chopped scallions
  • Salt and pepper
  1. Break the spaghetti noodles in half and place in the Instant Pot. Add the garlic, coconut oil, 1 teaspoon salt, and water. Cover and lock the lid into place. 
  2. Set the Instant Pot on "Pressure Cook High" for 4 minutes. Once it is finished cooking, turn the Instant Pot "Off", then press the button to "Quick Release" the steam, until the valve button drops.
  3. Meanwhile, in a medium bowl mix the mayonnaise, Thai sweet chili sauce, lime juice, and Sriracha together.
  4. Unlock the lid and stir the sauce into the pasta. Pour in the shrimp and scallions, then mix to combine. Set the Instant Pot on "Sauté" and cook for 2-3 minutes, toss and simmer until the shrimp are pink. Taste, then salt and pepper as needed. Add more Sriracha if desired. Serve warm.

The Best Caramel Cake

I love this delicious and beautiful cake! In the past I’ve always stuck with 2 or 3-layer cakes that I can decorate pretty with piping or fruit. Naked cakes (like this berry cake) are fun, easy and beautiful.

This cake gets it's name for a reason! Chocolate poke cake with caramel and sweetened condensed milk, topped with fresh whipped cream and heath bits.



  • 1 chocolate cake , baked in a 9x13'' pan
  • 1 recipe caramel sauce , or one 16oz jar caramel topping
  • 14 ounce can sweetened condensed milk
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 3-4 heath candy bars , chopped*


  1. Bake cake according to directions in a 9x13 pan.
  2. Allow cake cool for about 5 minutes, then poke holes in it with a fork or the handle end of a wooden spoon.
  3. Immediately pour caramel sauce all over the cake. Then pour the sweetened condensed milk (I only usually use about 1/2 of the can of sweetened condensed milk because I think it's sweet enough with just half. But, the traditional recipe uses the entire can. It's up to you!)
  4. Allow the cake to cool completely.
  5. While the cake cools, add the whipping cream to a mixing bowl and beat until soft peaks. 
  6. Add powdered sugar and then beat the mixture until stiff peaks. Smooth the fresh whipped cream over the cooled cake. 
  7. Sprinkle with heath candy pieces. Refrigerate for at least 1 hour, or up to one day, before serving. 
  8. Recipe Notes
  9. *Heath bars also makes a bag of chopped heath bits. It can be found near the chocolate chips at the grocery store. I use about half of the bag for this recipe
  10. Don't miss my tips for making this cake -> found in the post above.

Recipe Source : Better than Anything Caramel Cake @ tastesbetterfromscratch

Lemon Chicken Soup With Tortellini Recipe

This Lemon Chicken Soup recipe is hearty, warm and savory, yet light, fresh and soothing at the same time.  It is the perfect quick and easy lunch or dinner and will warm you through and through. It requires minimal effort for a return of epic deliciousness.

This easy Lemon Chicken Soup is bursting with pillows of cheesy tortellini, tender chicken, and vegetables kissed with bright, refreshing lemon juice all made in one pot !

Lemon Chicken Soup with Tortellini Recipe
Lemon Chicken Soup bursting with pillows of cheesy tortellini, tender chicken, and vegetables kissed with bright, refreshing lemon juice all made in ONE POT. This Lemon Chicken Soup Recipe is quick and easy, comforting and hearty yet light and fresh at the same time!


  • 12 oz. boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 8 oz. sliced mushrooms
  • 1 cup carrots, sliced
  • 4 garlic cloves, minced
  • 2 teaspoons chicken bouillon
  • 1 tsp each dried parsley, salt
  • 1/2 tsp each dried thyme, dried oregano, ground cumin
  • 1/4 tsp each pepper, red pepper flakes
  • 2 bay leaves
  • 9 cups low sodium chicken broth
  • 1  15.25 oz. can sweet corn, rinsed and drained
  • 12 oz. UNCOOKED fresh cheese tortellini
  • 4 cups loosely packed fresh spinach
  • 2 tablespoons lemon juice plus more to taste
  • freshly grated Parmesan cheese (optional garnish)
  • lemon zest (optional)


  1. Heat 1 tablespoon olive oil in a large Dutch oven/soup pot panggangan over medium high heat.
  2. Add chicken and sear on each side, about 2 minutes per side. Remove chicken.
  3. Add 2 tablespoons butter/oil to the now empty pot and heat over medium high heat. Add onions and mushrooms and cook, stirring occasionally for 6 minutes. Add carrots and cook until tender – about 4 minutes. Add the garlic and thyme and cook 30 seconds.
  4. Add remaining spices, corn, chicken stock and chicken back to the pan.
  5. Bring to a boil; cover and reduce to a gentle simmer. Simmer 10 minutes, remove chicken and let rest 2 minutes then shred.
  6. Meanwhile, bring soup back to a boil. Add tortellini and boil 1-2 minutes or until tender.
  7. Remove from heat and stir in spinach, lemon juice and chicken.
  8. Taste and add additional lemon, salt, pepper to taste. Remove bay leaves.
  9. Garnish with freshly grated Parmesan cheese and lemon zest (optional)


  1. Sear chicken as instructed above and add uncut chicken to the bottom of a slow cooker, followed by all of the remaining ingredients EXCEPT for the tortellini, spinach, lemon juice and Parmesan. Cover and cook on low heat 6 - 7 hours or on high for 3-4 hours.
  2. When ready to serve, remove chicken to a cutting board and let rest for 10 minutes. Meanwhile, add tortellini to the slow cooker (turn to high heat if on low). After 10 minutes, shred chicken and add back to slow cooker along with spinach and lemon juice. Tortellini should be about cooked by this time, approximately 15 minutes total. When tortellini is completely cooked and spinach wilted, taste and add additional lemon, salt, pepper to taste. Remove bay leaves.
  3. Garnish with freshly grated Parmesan cheese and lemon zest (optional)

*You may substitute boneless, skinless chicken breasts but they take closer to 20 minutes to cook.  
**For a less "chunky" soup, simply add more chicken stock at the end of cooking.
Recipe Source : LEMON CHICKEN SOUP @ carlsbadcravings

White Chocolate Blueberry Lasagna

White Chocolate Blueberry Lasagna is perfect summer dessert recipe- light, easy and no panggangan required!!! It starts with Golden Oreo crust and just keeps getting more delicious with every layer- cream cheese, blueberries, white chocolate and blueberry pudding, cool whip and a generous layer of white chocolate curls on top! Everything’s just better with chocolate, right?!

First layer of this Blueberry White Chocolate Lasagna is mixture of crushed Golden Oreo cookies and melted butter pressed into bottom of the pan. It’s amazing no-bake crust and perfect base for every mouthwatering dessert.

It’s followed by enak cream cheese, butter and cool whip mixture boosted with blueberries. I had to use frozen blueberries because fresh is still not in season, but I think it would be great with fresh berries.

White Chocolate Blueberry Lasagna Recipe
White Chocolate Blueberry Lasagna is perfect summer dessert recipe- light, easy and no panggangan required.

For the Crust:
  • 36 Golden Oreo cookies ( whole cookies with filling )
  • 6 tablespoon unsalted butter-melted
Cream Cheese Layer:
  • 1/2 cup unsalted butter-softened
  • 1 cup powdered sugar
  • 8 oz. cream cheese-softened
  • 1 ¼ cup Cool Whip
  • 1 to 1 ½ cup blueberries fresh or thawed (I used 1 ¼ cup frozen wild blueberries)
For Pudding Layer:
  • 2 – 3.9 ounce packages White Chocolate Instant Pudding
  • 3 cups cold milk
  • 2 oz. freeze dried blueberries- powder (pulse blueberries in a food processor to make the powder)
  • 1 ½ cup Cool Whip
  • white chocolate kafe to make the curls (or sprinkle with 1 ½ cups white chocolate chips)
  1. In a food processor ground whole Oreo cookies with the filling to get fine crumbs.
  2. Combine Oreo crumbs with 6 tablespoons melted butter and stir until evenly moistened. Press the mixture into the bottom of 9 x 13 inch dish. Set in the fridge to firm while making the filling.
  3. In a bowl mix together cream cheese, ½ cup softened butter and powdered sugar and beat well. Mix in 1 ¼ cup Cool Whip. Fold in blueberries. NOTES: If you use frozen blueberries you must thaw them first and rinse with water if you don’t want to get dark purple color for your filling than drained them well at several layer of paper towel!!!
  4. Spread the mixture over the crust.
  5. In a medium bowl combine white chocolate instant pudding with 3 cups cold milk. Whisk for a few minutes until the pudding starts to thicken and mix in pulverized freeze dried blueberries. Spread over cream cheese layer. Set in the fridge to firm.
  6. Spread 1 ½ cups Cool Whip on top.
  7. Top with white chocolate curls or shavings or sprinkle white chocolate chips.
  8. Refrigerate at least 3-4 hours before serving.
Recipe Source : White Chocolate Blueberry Lasagna @ omgchocolatedesserts

Creamy Mushroom Beef Chuck Roast

This Creamy Mushroom Beef Chuck Roast Recipe had everyone drooling on Instagram when I posted the photo of my Sunday dinner!

This makes the BEST gravy I have ever tasted. The fresh mushrooms cook for hours and release all their moisture into the gravy, the real onion cooks and mostly disintegrates….I am drooling just thinking about it.

Creamy Mushroom Beef Chuck Roast Recipe
Take a tough chuck roast,  slow cook it on low for hours and turn it into a buttery soft roast with a creamy mushroom onion gravy - ALL in one roaster! 

  • 5 lbs chuck roast
  • 1 tbsp olive oil
  • 1 454 g package of white or cremini mushrooms
  • 1 large yellow onion, chopped
  • 1 1 oz. package dry onion soup mix
  • 2 10.75 oz can of cream of mushroom soup
  • 1 1/4 cups water
  1. Pre-heat your panggangan to 400 °F. 
  2. Heat a skillet or the Dutch panggangan over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch panggangan or lidded roaster.
  3. Place the mushrooms and onion around the chuck roast.
  4. Whisk together the two soups and the water until as smooth as possible ( it usually is chunky a bit, that's ok!) Pour over the roast.
  5. Place the lid on top of the roaster/Dutch panggangan and place in the preheated oven. Cook for 20 minutes then turn down the panggangan to 325°F.
  6. Cook for another 4-5 hours until the roast pulls apart easily when touched with a fork.
  7. Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.
Slow Cooker Instructions
  1. Heat a skillet over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the slow cooker.
  2. Place the mushrooms and onion around the chuck roast.
  3. Whisk together the two soups and the water until as smooth as possible ( it usually is chunky a bit, that's ok!) Pour over the roast and place the lid on the slow cooker.
  4. Cook for 8-10 hours until the roast pulls apart easily when touched with a fork.
  5. Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.

Cranberry Almond Spinach Salad

A festive flavorful Spinach Salad! With these pretty red and green colors this is the perfect salad to serve for a Christmas party. It has the perfect blend of sweet, savory, toasted flavor and crunchy goodness. You’ll love every last bite of it!

This salad is a breeze to make and the only chopping required is for the shallot, gotta love that! Fresh spinach is layered with chewy dried cranberries, crisp sliced almonds, and a sweet and simple toasted sesame seed vinaigrette.

Cranberry Almond Spinach Salad Recipe
A festive flavorful Spinach Salad! With these pretty red and green colors this is the perfect salad to serve for a Christmas party. It has the perfect blend of sweet, savory, toasted flavor and crunchy goodness. You'll love every last bite of it!


  • 16 oz baby spinach
  • 1 cup sliced almonds, toasted
  • 1 cup dried cranberries

Sesame Seed Dressing

  • 1/4 cup white wine vinegar
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp white sugar
  • 1/2 cup olive oil
  • 3 Tbsp honey
  • 1 Tbsp finely minced shallot
  • 2 Tbsp sesame seeds , toasted
  • 1 Tbsp poppy seeds (optional)


  1. For the dressing: In a bowl or jar whisk together white wine vinegar, apple cider vinegar and sugar until the sugar has dissolved. 
  2. Stir in olive oil, honey, shallot, sesame seeds and optional poppy seeds until mixture is well blended.
  3. For the salad: Add spinach, almonds and cranberries to a salad bowl. Drizzle dressing over salad and toss. Serve immediately after adding dressing.

Recipe Source : Cranberry Almond Spinach Salad @ cookingclassy

Buffalo Chicken Crunchwrap

This Buffalo Chicken Crunchwrap from us is absolute heaven. Your family will love this wraping .


  • 2 c. Shredded chicken
  • 1/4 c. hot sauce, such as Frank's
  • 2 tbsp. butter, melted
  • 1 tbsp. finely chopped chives
  • kosher salt
  • Freshly ground black pepper
  • 4 large flour tortillas
  • 1 stalk celery, chopped
  • 1 c. shredded white Cheddar
  • 1/2 c. Shredded romaine lettuce
  • 1/2 c. crumbled bue cheese
  • 1 tbsp. vegetable oil
  • Ranch dressing for dipping, optional


  1. In a medium bowl, combine shredded chicken, hot sauce, and melted butter. Add chives and season with salt and pepper.
  2. Onto each flour tortilla, add about a quarter each of the chicken mixture, celery, cheddar, romaine and blue cheese.
  3. Tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
  4. In a large skillet over medium heat, heat vegetable oil. Working one at a time, add crunchwrap, pleated side down. Cook until bottom is golden, about 3 minutes, then flip and cook on other side until golden, about 3 minutes more. Repeat with remaining crunchwraps.
  5. Cut crunchwraps in half and serve warm with ranch for dipping.

Peach Angel Food Cake Recipe

Peach angel food cake is so easy to make these cake only needs 2 ingredients and is the best fat free cake with fruit we’ve made in a while! So give it try and you'll see how lezat this simple cake !

Peach angel food cake is seriously my favorite dessert. Light, sweet, and fat free but who’s counting calories with dessert right. Not only are they great for dessert at our house, but angel food cake recipes are always a hit when I take them to a potluck. They’re cheap to make too.

Peach Angel Food Cake Recipe
Peach angel food cake only needs 2 ingredients and is the best fat free cake with fruit we've made in a while! Give it a try tonight and enjoy my friends! #peach


  • 1 box angel food cake mix
  • 15 oz peaches canned, diced


  1. Empty your can of peaches into a bowl. If they aren't already diced cut them up into bite size pieces.
  2. Add you dry angel food cake mix and stir until well combined.
  3. Preheat your panggangan to 350 degrees and dump your mixture into a 9x13" pan that has a non stick surface to it.
  4. Bake for 30 minutes or until it is lightly browned on top and middle feels like it is firming up when gently touched in the middle.
  5. Put on a cooling rack until cool.
  6. Slice and serve.

Recipe Source : Peach angel food cake @ temeculablogs

Peanut Butter Oatmeal Cookies

These peanut butter oatmeal cookies are soft, chewy and filled with peanut butter goodness. The oatmeal adds tons of texture, and it’s a quick and easy recipe that all peanut butter fans are sure to love.

These peanut butter oatmeal cookies are quick and easy to make.

  • Beat together the peanut butter, butter and sugars.
  • Then mix in the egg and vanilla extract.
  • Carefully mix in the flour, baking soda and salt. Followed by the oats.

At this point you can either chill your dough, which creates thicker cookies. Or for thinner cookies – form the dough into balls and bake right away.

Peanut Butter Oatmeal Cookies Recipe
These peanut butter oatmeal cookies are soft, chewy and filled with peanut butter goodness. The oatmeal adds tons of texture, and it's a quick and easy recipe that all peanut butter fans are sure to love.


  • 1/2 cup unsalted butter softened
  • 1/2 cup packed brown sugar
  • 1/3 cup white sugar
  • 1/2 cup peanut butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup quick oats
  • 1/2 cup old-fashioned oats


  1. In a large bowl beat together the butter, sugars, and peanut butter until fluffy. 
  2. Mix in the egg and vanilla. 
  3. With the mixer on low speed, carefully beat in the flour, baking soda and salt. Then mix in the oats. 
  4. If baking the cookies immediately: Preheat the panggangan to 350F degrees. Form the dough into balls about 1 - 1.5 tablespoons in size. 
  5. Place 2 inches apart on a lined cookie sheet. Do not flatten. Then bake for 8-10 minutes or until the tops are just set. 
  6. If chilling the dough for thicker cookies: Cover the bowl with plastic wrap and place in the fridge for 2 hours or overnight. 
  7. When ready to bake, preheat the panggangan to 350F degrees. Remove the dough from the fridge and let warm up for 5-10 minutes. 
  8. Form the dough into balls about 1 - 1.5 tablespoons in size and place 2 inches apart on a lined cookie sheet. 
  9. Bake for 8-10 minutes or until the tops are just set. 

Recipe Source : Peanut Butter Oatmeal Cookies @ justsotasty

Quick And Easy Chicken Flautas Recipe

Flautas are a quick & easy dinner recipe that is ready in just 30 minutes! Cheesy salsa chicken filling inside flour tortillas and baked to crispy perfection. Serve with sour cream, guacamole, and salsa for dipping.

Flautas are traditionally a rolled up tortilla with filling inside them. Kind of like a taquito but flautas use flour tortillas. Which makes this recipe kid-friendly because I have never met a kid that does not like flour tortillas.
  • Use a good quality salsa for this recipe. I have found that the fresh salsa in the refrigerated section of the produce area are the best to use. 
  • I use the 8″ tortillas and get about 12 flautas. You can use smaller tortillas and get several more flautas out of the recipe. You won’t need as much filling if you use smaller tortillas, so just adjust accordingly. 
  • The recipe is written for the canned chicken. If you use shredded chicken then you may have to adjust the seasonings according to preference. Canned chicken is already flavorful and salted which is why there is not much seasoning add-ins in the recipe. 
  • I cook mine for abut 20 minutes because we like them browned and really crispy. 
  • Not all canned chicken is equal. Hands down, the best canned chicken, is the Kirkland Signature merk from Costco. It’s cheap, the cans are big, and it tastes great.
Quick & Easy Chicken Flautas Recipe


  • 2 cans (12.5 oz each) chicken, drained & flaked
  • 6 oz cream cheese, softened
  • 1/3 cup salsa
  • 1 cup shredded monterey jack cheese
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 12 8" flour tortillas


  1. Heat panggangan to 400 degrees. 
  2. Combine drained and flaked chicken, cream cheese, salsa, cheese, cumin, and garlic powder in a mixing bowl. Stir together until well combined. 
  3. Spread 3 tablespoons (a large spoonful) of chicken mixture onto a tortilla. Roll up tightly and place seam side down on a cookie sheet. Repeat with remaining tortillas. 
  4. *If you use smaller tortillas then you won't need the full 3 tablespoons of filling, so adjust accordingly.
  5. Spray the tops of the flautas with cooking spray. Don't soak them but you want them to have a decent coating of cooking spray so they will get really brown and crispy. I also like to sprinkle some kosher salt on top of the sprayed flautas, but this is totally optional.
  6. Bake for 18-20 minutes or until they reach desired crispness that you want. Let cool for about 5-10 minutes before serving so the filling can cool and come together. Serve with dips of your choice (sour cream, salsa, guacamole).

Recipe Source : Quick & Easy Chicken Flautas @ togetherasfamily

Copycat Pf Chang's Spicy Green Beans Recipe

This is the best Copycat PF Chang’s Spicy Green Beans recipe and perfect as a side dish or vegetarian main dish served over rice!

It was great, but not so great because lets face it, while the food tastes delicious, it is packed with tons of sodium and other not so healthy ingredients. Figuring out how to make your favorite restaurant dishes at home, is actually pretty simple, but does take some work to get it just right. I am excited to have finally perfected the Copycat PF Chang’s Spicy Green Beans.

Copycat PF Chang's Spicy Green Beans Recipe
This is the best Copycat PF Chang's Spicy Green Beans recipe and perfect as a side dish or vegetarian main dish served over rice!


  • 1-2 lbs green beans , trimmed and cut into 2 inch pieces
  • 2 green onions , chopped thinly
  • 1 tsp red pepper flakes + 1/4 tsp
  • 4 garlic cloves , minced
  • 2 TBS sesame oil
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 2 TBS low sodium soy sauce
  • 1 TBS rice vinegar
  • 1 tsp white granulated sugar
  • 1/4 cup water
  • 1 tsp corn starch


  1. In a small bowl mix together soy sauce, rice vinegar, sugar, water, corn starch, salt, and pepper; set aside.
  2. In a wok or large skillet, add oil; let heat over medium high heat for 30 seconds. Add garlic, green onions, and 1 tsp red pepper flakes. Stir fry quickly, for about 30 seconds. Add green beans and stir constantly until they are almost fully cooked, about 3 minutes (should turn deep green). Push green beans to the side, pour sauce into pan, stir to distribute sauce to bottom of pan. Cook for 30 seconds over medium high heat; allow to come to a boil (shouldn't take long), reduce heat to low, stir to coat green beans with sauce. Cook for 30 more seconds.
  3. Serve and enjoy!

Recipe Source : Copycat PF Chang's Spicy Green Beans @ domesticsuperhero

Soft No Knead Dinner Rolls Recipe

No stand mixer, no knead, no special equipment required. These No Knead Dinner Rolls are perfectly soft and fluffy and are astonishingly effortless to make. Just combine the ingredients in a bowl and mix with a wooden spoon – that’s it!

They are in every way just as good as classic dinner rolls, made by kneading the dough by hand (tired arms, tired arms!) or using a stand mixer. I truly believe to my very core that only those with a refined palette and/or baking experts can tell the difference between these No Knead Dinner Rolls and traditional kneaded-tired-arms dinner rolls.

Soft No Knead Dinner Rolls Recipe

  • 1 tbsp dry yeast (Note 1)
  • 55 g / 1/4 cup caster sugar (superfine sugar), or sub with normal white sugar
  • 1/2 cup / 125 ml warm water (Note 2)
  • 600 g / 20 oz bread flour (4 1/2 US Cups, 4 Cups everywhere else exc Japan)+ extra for dusting (can use all purpose / plain flour) (Note 3)
  • 1 1/2 tsp salt
  • 1 cup / 250 ml milk, lukewarm, whole or low fat, (Note 2)
  • 50 g / 3.5 tbsp unsalted butter, melted and cooled
  • 2 eggs, at room temperature, beaten with fork
  • 1 tbsp butter, melted
  1. Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
  2. Place flour, remaining sugar and salt in a bowl. Mix to combine.
  3. Make a well in the centre. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
  4. Mix until combined with wooden spoon - it will be like a thick muffin batter. Not pourable, but thick and sticky.
  1. Leave dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (25C/77F+) to rise for around 1 1/2 - 2 hours or until almost tripled in volume. See Note 4 for how I do this (you will laugh - but it works every time!). Dough surface should be bubbly (see video or photos in post).
  2. Line a 31.5 x 23.5 cm / 9 x 13" tray with baking paper with overhang.
  3. Remove tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.
  4. Dust work surface with flour, scrape dough on work surface. Dust top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces (12 in total). 
  5. Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball. This stretches the dough on one side and that's how I get a nice smooth surface on my roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough)
  6. Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.
STEP # 2:
  1. Spray surface of rolls (or cling wrap) with oil (any), then place cling wrap over the tray.
  2. Return tray to warm place and leave for 30 - 45 min, until the dough has risen by about 75% (less than double in size).
  3. Partway through Rise #2, preheat panggangan to 200C/390F (standard) or 180C/350F (fan/convection).
  4. Bake for 15 - 18 minutes, or until the surface is a golden brown and the roll in the centre sounds hollow when tapped. The surface colour is the best test for this recipe.
  5. Remove rolls from oven. Brush with melted butter.
  6. Use overhang to lift rolls onto a cooling rack. Allow to cool to warm before serving.
Recipe Source : Soft No Knead Dinner Rolls @ recipetineats

Healthy Mushroom Rice Recipe

One for mushroom lovers! Brown the mushrooms well so the base of the pot turns brown, then deglaze it with broth so all that flavour ends up in the rice as well as staining it a lovely earthy brown colour. Also see Baked Mushroom Rice!

There are a couple of things I think I do differently to most Mushroom Rice recipes. Nothing schmancy, this is just the way I do it:
  1. Stir through some browned mushrooms at the end – So brown them, then remove them, and add some of them back in at the end. This is because the mushrooms that are cooked with the rice lose their caramelisation and we all know what a fan I am of the golden bits. Always the best flavour!
  2. Rice is stained brown from the mushrooms – If you cook the mushrooms on high heat and brown them nicely, the base of the pot will basically be entirely brown. And when the broth is added, it deglazes the pot so all that brown stuff* mixes into the broth and all that flavour ends up in the rice. You’ll see it in the video (below the recipe, where it always is!) 
Healthy Mushroom Rice Recipe
One for mushroom lovers! Brown the mushrooms well so the base of the pot turns brown, then deglaze it with broth so all that flavour ends up in the rice as well as staining it a lovely earthy brown colour. Also see Baked Mushroom Rice!

  • 2 - 3 tbsp olive oil , separated
  • 30 g / 2 tbsp butter
  • 750 g / 1.5 lb mushrooms , sliced 3 - 5 mm / 1/8 - 1/5" thick (Note 1)
  • 2 garlic cloves , minced
  • 1 small onion , finely diced
  • 1 1/2 cups long grain rice, uncooked (Note 2)
  • 2 1/4 cups / 565 ml vegetable stock / broth (or chicken) (Note 3)
  • 1 1/2 - 2 cups sliced green onion / scallions
  • Optional: More butter to stir through
  1. Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside (we put these in at the end, mushrooms cooked in rice don't stay as golden).
  2. If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.
  3. Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won't caramelise as well as the first batch) and the base of the pot is brown.
  4. Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)
  5. Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
  6. Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
  7. Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
  8. Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter and Serve warm!

Ginger Garlic Baked Salmon Recipe

Ginger Garlic Baked Salmon - the best and easiest salmon recipe ever! Moist, flavorful, juicy, and takes only 10 mins to prep. So good you'll want seconds!!

The end result was so good. The salmon was extremely flavorful and delightful ! What a enak and satisfying meal, ones that I will make again and again for sure!

Ginger Garlic Baked Salmon Recipe
Ginger Garlic Baked Salmon – the best and easiest salmon recipe ever! Moist, flavorful, juicy, and takes only 10 mins to prep. So good you want seconds!!

  • 1 lb salmon cut into 2-3 pieces
  • One 2-inch piece ginger peeled and chopped
  • 5 cloves garlic peeled and chopped
  • 1 1/2 tablespoons soy sauce
  • 1/2 tablespoon oyster sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 3 heavy dashes white pepper
  • Pinch of salt
  1. Rinse the salmon and pat dry with paper towels. Add the ginger and garlic to the salmon and gently rub them on the salmon. Add the rest of the ingredients to the salmon, stir to mix well so the salmon are nicely coated with all the ingredients.
  2. Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.
  3. Pre-heat the panggangan to 375 F. Line the salmon on a cookie sheet line with greased aluminum foil and bake for 15 minutes in the middle of the oven, or until the surface turn brown or slightly charred. Serve warm with rice.
Recipe Notes
If the ginger and garlic are burned on the surface of the salmon, scrape them off before serving.