Cookie Ramekins

 

INGREDIENTS

• 6 tablespoon butter, melted
• 2/3 cup brown sugar
• 2 egg yolk
• 1 teaspoon vanilla
• 1/2 cup + 4 tablespoon flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup chocolate chips

1. Preheat oven to 325 degrees. Mix butter and brown sugar. Whisk in egg yolk and vanilla. 
   
2. Stir in flour, salt, and baking soda. Stir in chocolate chips. Divide between two 8-ounce ramekins and press gently to fill the bottom of each (see notes if you don’t have a ramekin).
   
3. Bake for 18-22 minutes (18 for underbaked, 20 for semi-baked, 22 for almost fully baked). Allow to cool for a few minutes so they firm up a bit.

https://pinchofyum.com/deep-dish-cookie-bowls#tasty-recipes-59254

Coffee in the French Press

 Hot: 

27 grams coarsely ground

1 1/2 cups water

Brew for 4 minutes

Cold press:

2/3 cups whole beans

3 cups water

Brew overnight in fridge

Energy Bites

INGREDIENTS
1 cup old-fashioned oats
1/2 cup ground oats
2/3 cup unsweetened shredded coconut
1/2 cup creamy peanut butter
1/2 cup semisweet or dark chocolate chips
1/3 cup honey or maple syrup
1 teaspoon vanilla extract (optional)

INSTRUCTIONS
Stir all ingredients together in a large mixing bowl until thoroughly combined. Cover the mixing bowl and chill in the refrigerator for 1-2 hours, or until the mixture is chilled. (This will help the mixture stick together more easily.) Roll into mixture into 1-inch balls. Refrigerate in a sealed container for up to 1 week, or freeze for up to 3 months.

https://www.gimmesomeoven.com/no-bake-energy-bites/

Roasted Tomatillo Enchiladas

INGREDIENTS

Tomatillo base

• 1 pound (about 8 medium) tomatillos, husked and rinsed
• 4 garlic cloves, unpeeled
• 1 or 2 fresh serrano chiles
• 1 small white onion, sliced ½ inch thick 

Sauce

• 2 T oil
• 1 1/2 cups chicken broth
• 1/4 cup chopped  cilantro

Filling

• 12-16 ounces cooked, coarsely shredded, boneless chicken, pork or beef (canned chicken works well) OR 3 cups (12 ounces) shredded Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar OR 1 ½ cups (12 ounces) goat or dry-ish ricotta cheese

8 corn tortillas

Finishes

• Dollops of Mexican crema, sour cream, crème fraiche or Greek-style yogurt thinned with a little milk OR A few tablespoons grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan OR A handful of shredded Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar —you can sprinkle it over the enchiladas before they go into the oven
• A handful of cilantro leaves 

INSTRUCTIONS



First make a roasted tomatillo base: On a rimmed baking sheet, spread out tomatillos, garlic, serrano, and the small white onion, sliced ½ inch thick. Slide the baking sheet as close up under a preheated broiler as possible. After 4 or 5 minutes, when everything is blotchy-black and softening, turn the vegetables and roast the other side until everything is cooked through (they should be soft), while taking on an attractive bit of rustic char. Once the vegetables are roasted, they go on the stove top to cool down a little.

When the vegetables have cooled down enough to handle, slip the skins off the garlic and pull the stem off the chiles. In a food processor, combine the tomatillos (and any juice on the baking sheet), garlic, chiles, onion and a scant teaspoon salt, and blend everything to a coarse puree.

In a large (10-inch) skillet over medium-high heat measure the oil. When it’s hot, add the roasted tomatillo sauce base. Let the sauce reduce and concentrate, stirring it frequently, for about 4 minutes. When it’s thicker than spaghetti sauce, stir in chicken broth and cilantro. Season the sauce with salt, turn the heat down to medium-low and let it simmer while you prepare the filling.

Measure out your choice of filling. Turn on the oven to 400 degrees. Spray or brush with oil on one side of the tortillas then stack them up, slip them into a plastic bag, fold it over and microwave them at 100% for 1 minute. Let them stand for a minute (to uniformly absorb the heat) while you stir a little sauce into the meat to moisten it (the cheese needs no sauce). Then lay out the tortillas on the counter, top them each with a portion cup of the meat or cheese, roll them up and fit them into a 13 x 9-inch baking dish. Spoon the hot sauce over them (covering the whole tortilla avoids dry ends), slide them into the oven and bake just until heated through—about 4 minutes. Longer in the oven means mushy enchiladas.

To serve the enchiladas, simply use a spatula to transfer them to dinner plates. Garnish the enchiladas with the topping(s) of your choice, crema, cheese, and or cilantro leaves.

https://www.rickbayless.com/recipe/roasted-tomatillo-enchiladas/

Spiced Ham

INGREDIENTS

6 pound smoked, bone-in ham
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice 

1/2 teaspoon cloves
1/2 teaspoon kosher salt
2 Tablespoon sugar
1/3 cup pure maple syrup


INSTRUCTIONS

Remove completely defrosted ham from fridge about 60 minutes prior to cooking.

Mix all dry ingredients and use your hands to evenly coat the ham with the spice mix.

Preheat oven to 325F. Line a large roasting pan with tin foil and set aside.

Place spice covered ham on a cutting board and use a sharp knife to make 1" diagonal slices (about 1/4" deep) into the layer of exposed fat. Repeat in the other direction to make a diamond pattern.

Move to roasting pan and place in oven. Bake undisturbed for 1 hr and 45 minutes.

Remove from oven and baste ham with 1/2 of the maple syrup. Return to oven and cook for 15 more minutes.

Remove and raise heat to 450. Baste with remaining maple syrup and return to oven for 15 additional minutes. Cover any very dark spots with small pieces of foil.

NOTES

The total cooking time for a 6.5-pound ham was 2 hours and 15 minutes. The first hour and 45 minutes undisturbed, 15 minutes basted at 325F and 15 minutes basted at 450F.

You may need to adjust this slightly based on the size of your ham or how your oven performs.

A good rule of thumb is 20 to 25 minutes per lb or an internal temperature of 145F.

Allow to rest for 15 to 20 minutes, slice and Enjoy!

https://www.everydaymaven.com/how-to-cook-a-smoked-ham/

Pasta with Spinach, Gorgonzola, and Walnuts

Ingredients
Kosher salt
8 oz. fresh baby spinach leaves (10 lightly packed cups)
1/4 cup coarsely chopped walnuts
12 oz. dried penne (3-1/2 cups)
3/4 cup heavy cream
2-1/2 oz. crumbled Gorgonzola (1/2 cup) Freshly ground black pepper
3 Tbs. thinly sliced fresh chives


Preparation
Position a rack in the center of the oven and heat the oven to 350°F. Meanwhile, bring a large pot of generously salted water to a boil. Put the spinach in a colander in the sink.
Toast the walnuts on a rimmed baking sheet in the oven until dark golden-brown, 6 to 8 minutes. Set aside.
Cook the penne according to package directions. Reserve about 1/2 cup of the cooking water and drain the pasta in the colander over the spinach.
Put the cream, Gorgonzola, 1/4 tsp. pepper, and a pinch of salt in a 12-inch nonstick skillet and bring to a boil over medium-high heat. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Reduce the heat to medium, add the pasta and spinach, and 2 Tbs. each of the walnuts and chives. Cook, stirring constantly, until some of the sauce is absorbed by the pasta, about 2 minutes. If necessary, add some of the cooking water to moisten the pasta. Season to taste with salt and pepper. Transfer to serving bowls, sprinkle with the remaining 2 Tbs. walnuts and 1 Tbs. chives, and serve.

from Fine Cooking

Tastes like Tom Kha cilantro lime chicken

Ingredients 
2 lb chicken breasts or thighs, deboned 
4 limes juiced 
1 large bunch cilantro 
2 cans full-fat coconut milk 
4-6 cloves garlic 
2 T ginger
pinch salt

Optional:
Carrots
Green onions
Mushrooms

Instructions 
1. Simmer can of coconut milk over medium heat for 5-10 minutes, or until it begins to come to a low boil, stirring occasionally. 
2. Add garlic, lime juice, cilantro, salt and pepper to food processor to create cilantro lime sauce. 
3. Add in cilantro lime sauce to skillet and stir to combine. 
4. Allow all ingredients to simmer in skillet until chicken is thoroughly cooked, another 5-10 minutes. 
5. Serve with rice.