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!