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Showing posts from December, 2021

Shortbread cookies with caramel and chocolate decorations

 Who doesn't lovemaking Christmas cookies? It's my favorite tradition of the season, where I get to enjoy puttering about the kitchen, taking time for myself, and making sweet treats to share. Enjoying these with your favorite Christmas movie and a cup of hot chocolate is the perfect snowy Christmas season evening. Ingredients:  2 1⁄2 oz confectioners' sugar 1 cup all purpose flour 5 ounce granulated sugar 12 ounces evaporated milk 1 teaspoon each cinnamon and nutmeg 1/4 teaspoon cloves 3 ounces chocolate chips 14 tablespoons butter 1 large egg yolk Vanilla bean paste Kosher salt Sea salt flakes Method: Preheat the oven to 350 degrees F. In a medium bowl with an electric mixer, beat to combine confectioners' sugar and 8 tablespoons softened butter. Add yolk and 1⁄2 teaspoon vanilla paste to butter and mix until combined. Add 1 cup flour and 1⁄2 teaspoon salt; mix until dough forms. Lightly sprinkle dough with flour. Place dough between 2 sheets of parchment paper; roll

Bean burrito casserole

 This falls under cheap and fast but still delicious meals. A refried bean burrito full of shelf stable products that you can whip up in seconds, especially wonderful for late nights after attending all your students' shows! I like to keep shredded cheese and flour tortillas in my freezer for these recipes and highly recommend you add them to yours! Ingredients:  garlic, minced bunch scallions, sliced 14.5 ounce can whole peeled tomatoes 2 teaspoons taco seasoning 16 ounce can refried beans 4 ounces shredded cheddar jack 6 six inch flour tortillas apple cider vinegar, oil, salt and pepper Method: Preheat oven to 450 degrees F. Drain the tomatoes, then finely chop; transfer to a small bowl. Add half of the scallions, 1 tablespoon vinegar, and 1⁄2 teaspoon minced garlic; toss to combine. Season to taste with salt and pepper. In a medium bowl, stir to combine 3 tablespoons water, 1 tablespoon oil, 2 teaspoons taco seasoning, and remaining chopped garlic. Add beans and 1⁄3 cup of the t

Mashed potatoes and roasted veggies

 Who needs meat? Sometimes, comfort means mashed spuds, roasted veggies and gravy with a glass of wine by the fire.  Ingredients: 3 Yukon gold potatoes 1⁄2 pound broccoli 1 medium yellow onion 1⁄2 pound carrots garlic Parmesean cheese salt, pepper, butter,  2 teaspoons flour 2/3 cup chicken broth 1/3 cup milk Method:    Preheat oven to 450 degrees F. Peel potatoes; cut into 1-inch pieces. Place in a medium saucepan with enough heavily salted water to cover by 1 inch. Bring to a boil over high heat and cook until easily pierced with a fork. Frain and return potatoes to saucepan. Cover to keep warm. Wipe out saucepan; melt 1 tablespoon butter over medium-high heat. Trim stem ends from broccoli and cut crowns into 1-inch florets. Halve onion lengthwise, then slice into 1⁄2-inch wedges. Scrub carrots, then cut on an angle into 1⁄2- inch slices. Finely chop 2 teaspoons garlic. In a liquid measuring cup, whisk to combine broth and 2 teaspoons flour. On a rimmed baking sheet, toss broccoli, o

Creamy Chicken Noodle Soup

  Do you want the ultimate comfort food? Try combining a chicken pot pie and chicken soup (aka this recipe) and you have created the most perfect bowl of warmth and yumminess for those bitter cold nights and long days.  Ingredients: 2 stalks celery, diced 2 carrots, sliced 1 medium yellow onion, diced Garlic, minced 1/2 pound chicken breast, sliced into 1 inch pieces 3/4 cup milk flour 6 ounce package egg noodles 4 cups chicken broth Method : Bring a large saucepan of salted water to a boil. Pat chicken dry; season all over with salt and pepper. Add noodles to saucepan with boiling salted water and cook until al dente, 6–8 minutes. Drain, then return noodles to saucepan and toss with 1 teaspoon oil to prevent sticking. Cover to keep warm. In liquid measuring cup, whisk to combine 3⁄4 cup milk and 2 tablespoons flour. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken; cook until browned on the bottom, 4–5 minutes. Transfer to a bowl. Heat 2 teaspoons oil in same ski