It Inspired Me

  ▢  3   large   chicken breasts   boneless and skinless, sliced lengthwise into thin cutlets ▢  ½   teaspoon   salt ▢  ¼   teaspoon   ground black pepper ▢  6   tablespoons   ( 50   grams )   all-purpose flour ▢  2   tablespoons   ( 30   ml )   olive oil ▢  2   tablespoons   ( 28   grams )   unsalted butter ▢  3   cloves   garlic   minced ▢  1   cup   ( 240   ml )   chicken stock ▢  1   cup   ( 240   ml )   heavy cream   (double cream in the UK) ▢  ½   cup   ( 43   grams )   parmesan cheese   grated ▢  1   teaspoon   chili flakes ▢  ¼   teaspoon   oregano ▢  ¼   teaspoon   thyme ▢  ⅓   cup   sundried tomatoes   chopped ▢  1   tablespoon   fresh basil leaves Instructions Season chicken with salt and pepper, then dredge in flour and shake off any excess. In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly. Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown a

 This was good. I would go thicker on the veggie and cheese layer but it was good.  Veggies and spinach 2 tablespoons  extra-virgin olive oil 3  large carrots, chopped (about  1 cup ) 1  red bell pepper, chopped 1  medium zucchini, chopped 1  medium yellow onion, chopped 1/4 teaspoon  salt 5  to  6  ounces baby spinach Tomato sauce (or substitute 2 cups prepared marinara sauce) 1  large can ( 28 ounces ) diced tomatoes ¼ cup  roughly chopped fresh basil + additional for garnish 2 tablespoons  extra-virgin olive oil 2  cloves garlic, pressed or minced ½ teaspoon  salt ¼ teaspoon  red pepper flakes Remaining ingredients 2 cups  ( 16 ounces ) low-fat cottage cheese, divided ¼ teaspoon  salt, to taste Freshly ground black pepper, to taste 9  no-boil lasagna noodles* 8 ounces  ( 2 cups ) freshly grated low-moisture, part-skim mozzarella cheese INSTRUCTIONS Preheat the oven to 425 degrees Fahrenheit. To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimme

  1 cup  ( 120g )  fine cornmeal 1 cup  ( 125g )  all-purpose flour  ( spooned & leveled ) 1 teaspoon   baking powder 1/2 teaspoon   baking soda 1/8 teaspoon   salt 1/2 cup  ( 113g )  unsalted butter , melted and slightly cooled 1/3 cup  ( 67g ) packed light or dark  brown sugar 2 Tablespoons  (30ml)  honey 1  large  egg , at room temperature 1 cup  (240ml)  buttermilk , at room temperature* Cook Mode   Prevent your screen from going dark Instructions Preheat oven to 400°F (204°C). Grease and lightly flour a  9-inch square baking pan . Set aside. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing. Pour batter into prepared baking pan. Bake for 20 minutes or unt

¾ cup mayo ¼ cup milk ¼ cup sugar ¼ cup white wine vinegar 2 tablespoons poppyseeds ½ teaspoon dry mustard ⅛ teaspoon kosher salt Combine all ingredients and then whisk until smooth. Transfer to a jar and refrigerate until you are ready to serve. Shake well before using. This will keep well in the refrigerator for up to a week.

  3 Tablespoons (43g) unsalted butter, plus 3–4 more Tablespoons (43g to 56g) for the pan 1 cup (125g) all-purpose flour( spooned & leveled ) 1 Tablespoon granulated sugar 1/8 teaspoon salt 3/4 cup (180ml) whole milk, at room temperature* 1/2 cup (120ml) water, at room temperature 2 large eggs, at room temperature 1 and 1/2 teaspoons pure vanilla extract Mix all in blender. Recipe says to let it sit in fridge for 30 mins. I of course cannot wait for the first one!

  This is a simpler version of the noisy cherries. I have not tried them yet. Letting them seep yet. These Bourbon Cherries are perfect for gifting or adding to cocktails. Prep Time  20 minutes   minutes Cook Time  5 minutes   minutes Total Time  25 minutes   minutes Servings  27   servings (3 cherries Calories  103 kcal Author  RecipeGirl.com (Adapted slightly from The Family Calendar Cookbook) Course  Condiments Cuisine  American Keyword  bourbon cherries INGREDIENTS 3½   cups   bourbon 2/3   cups   granulated white sugar 4  cups   fresh sweet cherries (washed, pitted & stems removed) INSTRUCTIONS In a medium saucepan, bring the bourbon and sugar to a simmer over low heat. Simmer and stir until the sugar dissolves, then turn off the heat and let sit for at least 15 minutes. Pack your cherries into two 25-ounce jars (or three smaller ones). Snuggle them into the jars nice and tight without smashing the cherries. Pour the syrup over the cherries in each jar until it covers the frui

I was looking for new gift ideas and came across these. I have not tried them yet but they made the house smell great.  1  pound sweet bing cherries,  pitted  and stems removed 1/2 cup  water 1/2 cup  honey or brown sugar 1 teaspoon  vanilla extract pinch of nutmeg 1  cinnamon stick 1  strip of orange peel 1 cup  bourbon (or any favorite whiskey) Place the cherries in two clean pint-sized mason jars (or one large quart-sized mason jar).  Set aside. In a medium saucepan over medium-high heat, whisk together the water, honey, vanilla extract and honey until combined.  Gently stir in the cinnamon strip and orange peel.  Continue heating, stirring occasionally, until the mixture reaches a simmer.  Reduce heat to medium-low, and continue simmering for another 10 minutes for the flavors to meld. Remove from heat, and strain out the cinnamon stick and orange peel.  Slowly add in the bourbon, and stir to combine. Pour the bourbon mixture evenly over the cherries, then let the mixture cool comp