sauce cup

9

Peri Peri BBQ Wings

Ingredients for Wings

2 lb chicken wings, separated into drums and flats

Seasoning blend (you may or may not use all of it) - 5 tbsp of each: smoked paprika, cayenne pepper, black pepper, granulated garlic, granulated onion, Indian red pepper, hot paprika, cumin + 2 tbsp kosher salt, + 1 tbsp baking powder

Ingredients for Sauce

½ cup Honey Chipotle barbecue sauce (purchased from Williams-Sonoma)

¼ cup Peri Peri sauce

3 tbsp sweet chili 

2 tsp raw honey 

½ apple cider vinegar 

Dash salt 

Directions 

Preheat the oven  to 420 degrees Fahrenheit.

Clean and completely dry your chicken wings using paper towels. 

In a large bowl, toss your chicken wings into the coating mixture and ensure that each wing is evenly coated. 

Using a baking sheet (preferably with a wire rack), place the chicken wings in a single layer and cook for 20 minutes, flip and cook for an additional 15 minutes. 

After the last 15 minutes, remove the wings from the oven, turn on your oven’s broiler, brush the chicken wings with the sauce and broil for 1-2 minutes until caramelized. 

Repeat on the opposite side of the wings. 

NOTE: using a wire rack helps with the air circulation and ensures that the entire wing gets crispy. 

Remove from the oven, garnish with fresh cilantro, and serve. 

Enjoy!

NYC Street Cart Style Chicken And Rice by Tasty

Serves 4

Ingredients

For the white sauce:
1 cup plain yogurt
1 teaspoon apple cider vinegar (or white vinegar)
1 lemon, juiced
½ teaspoon sugar
½ teaspoon salt

For the chicken:
2 pounds boneless, skinless chicken thighs
1 lemon, juiced
1 teaspoon dried oregano
2 teaspoons ground coriander
1 ½ teaspoons salt
¼ teaspoon black pepper
4 cloves garlic, minced
¼ cup olive oil

For the rice:
2 tablespoons butter
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
2 cups basmati or long grain white rice
2 cups chicken stock
½ teaspoon salt

Additional optional ingredients:
Sriracha, harissa or your favorite hot sauce (optional to serve)
Fresh parsley (optional for garnish)

Preparation

1. Whisk together all sauce ingredients in a small bowl. Refrigerate until ready to use. 

2. Toss chicken with lemon juice, oregano, coriander, salt, pepper, garlic and olive oil. Marinate at least 15 minutes, an hour is ideal.

3. Heat a large pot over high heat and add enough oil to coat the bottom lightly.
4. Cook the chicken in batches until done. Remove from pan, set aside and keep warm. 

5. In the same pot you cooked the chicken, add the butter, rice, turmeric and cumin. Stir to coat, cook about 1-2 minutes. 

6. Add chicken stock and salt and bring to a boil.

7. Turn heat down to low, cover and cook 15 minutes. Fluff with a fork when finished and remove from heat.

8. When everything is done, dice the chicken. 

9. Serve chicken pieces on top of rice, drizzle with the white sauce and add hot sauce if desired. 

10. Enjoy!

Monday baking therapy✨👌🏼 including these Raspberry Vanilla Muffins with @tableofplenty muesli crumble top🍓🍓they came out so soft, fluffy + perfectly sweet, made with only natural, wholesome ingredients. Just the way a muffin should be!😌
RECIPE:
-1.5 cups flour of your choice (I used buckwheat, brown rice + spelt)
-½ cup pitted dates, soaked
-¾ cup plant milk
-1 tbsp flaxmeal soaked in 3 tbsp water
- ½ cup apple sauce
-1.5 tsp baking soda
-1 tsp apple cider vinegar
-1 tsp vanilla bean
-1 cup frozen raspberries
-¼ cup @tableofplenty Velvety Vanilla muesli

METHOD:
1. Preheat oven to 180°C + line a 6 hole muffin tin with baking paper
2. Blend dates with a splash of water to form a smooth paste
3. Sift together flour, baking powder + vanilla
4. Mix together apple sauce, date paste, flax gel, plant milk + vinegar, then gently stir into flour mix
5. Fold in raspberries and pour evenly into muffin tray
6. Sprinkle muesli on top + bake for 35 minutes or until golden✨

IG: @naturally_nina_

9

Baked Chicken & Zucchini Rigatoni

Ingredients

1 box (1 lb) rigatoni noodles

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 large zucchini, cut into bite-sized cubes

Seasoning blend (for both chicken and zucchini) - ½ tbsp Herbs de Provence, ½ tbsp dried basil, ½ tbsp dried oregano, 1 tsp lemon granules, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp ground black pepper, 2 tsp granulated onion, 2 tsp granulated garlic, and a pinch of red pepper flakes.

2 cups pasta sauce of your choice

Olive oil

1 - 1 ½ cups cheese of your choice (I used parmesan)

Directions

Preheat your oven to 400 degrees Fahrenheit.

Bring a large pot of salted water to a boil and cook your rigatoni noodles so that they are 2 minutes from being cooked to al dente.

In two small bowls, toss your chicken and your zucchini with olive oil and the seasoning blend

In a pan/skillet, heat a tbsp or two of olive oil over medium heat.

Cook the chicken thighs over medium heat until they are fully cooked.

Remove from pan into a large bowl.

Par-cook/soften the zucchini in a tbsp of olive oil.

Remove from pan into the same large bowl.

Once the pasta is 2 minutes from being al dente, drain and rinse under cold water.

In the same large bowl, combine the pasta with the chicken and zucchini and incorporate the sauce.

NOTE: Use as much or as little sauce as you would like.

In a baking dish or cast iron pan, layer the pasta, layer the cheese, layer the pasta, and finish with a layer of cheese.

Allow the pasta to bake for about 10 minutes at 400 degrees and in the last minute or two, turn your broiler on high and allow the cheese to completely melt.

Remove from oven and let cool for a few minutes before serving.

Garnish with fresh parsley and serve.

Enjoy!

Fresh Cranberry Sauce


Yields 2 ½ cups

The things you’ll need

Ingredients
  • 12 oz. fresh cranberries
  • Zest and juice of 1 orange
  • 2 tablespoon maple syrup
  • 1 cup apple juice
  • ½ teaspoon ground cinnamon
  • Salt and pepper to taste
Equipment
  • Medium sauce pan
  • Rubber spatula
  • Juicer
  • Zester
  • Knife and cutting board
  • Medium mixing bowl
  • Serving dish

Let’s get started!

  1. 1. Stir washed cranberries, juices, zest, and maple syrup in a medium saucepan. Bring to a boil on medium-high heat, about 3 minutes.
  2. Once boiling, turn heat to medium-low and cook until cranberries burst and juice is thick, about 10 more minutes, stirring occasionally. Remove from heat.
  3. Stir in cinnamon, salt, and pepper.
Recipe: Fried Calamari

Description: It’s so chewy.

Game ingredients: Squid, Wheat Flour, Oil

This recipe restores 80 energy and 32 health. It can be obtained from Jodi after reaching 3 hearts and sells for 150g. 

Difficulty: Easy, 30 minutes. Makes 4 servings. 

This is the 100th post. Nice. 

Calamari:
-1lb (450g) uncooked calamari, thawed. 
-Frying oil
-1 cup flour
-1 teaspoon of each: black pepper, salt, paprika, dried parsley
-2 cups breadcrumbs
-2 or 3 eggs (or 1 egg and some milk if you’re like me and forgot you don’t have enough eggs)
Tartar sauce:
-2 cups mayonnaise
-¼ cup green relish
-1 tablespoon lemon juice
-2 pickled sweet onions, finely chopped (optional, can be substituted with 1 tablespoon vinegar)
-1 teaspoon dill

Combine the flour, black pepper, salt, paprika, and dried parsley on to a plate. Put the breadcrumbs on another plate, and crack the eggs into a bowl. Beat the eggs well with a fork. 

Fill a frying pan or wok with oil til it’s about ¼ inch high. Alternatively, you can use a deep fryer. Heat on medium high.

Roll the calamari in the flour, dunk in the eggs and shake to remove excess, and then coat them in the breadcrumbs. Once the oil in the pan is hot, dump the calamari in. Cook until the breading is golden brown and crispy. You may have to flip them over so they cook evenly. 

Transfer the calamari to a plate lined with paper towel to absorb excess oil. Once all the calamari has been made (you’ll probably need to do it in batches), prepare the tartar sauce as it cools. 

In a bowl, mix together the mayo, lemon juice, relish, chopped pickled onions, and the dill. Use for dipping.

Fried calamari is delicious, crunchy, and chewy, and the tartness of the sauce contributes a lot of flavour. 

-SVR

CANNABIS CONCOCTION from CANNAWITCH

Consuming cannabis for magickal purposes has been done for thousands of years, and now you can experience some of the same magickal effects with this tasty creation.

BUTTERBEER is a very popular magical potion in the wizarding world, that tastes very similar to butterscotch. This CANNA-Butterbeer ice cream is a close comparison in taste (if not even better).

CANNA-BUTTERBEER ICE CREAM

INGREDIENTS:
Butterbeer Sauce:
½ cup dark brown sugar (it is important that it is dark and not light brown sugar, it tastes better that way)
1 TBSP water
3 TBSP CANNA-BUTTER (if you desire more medication, you can simply melt your butter and add the desired amount of keif and stir until it is well incorporated)
¼ tsp Cider Vinegar
¼ tsp salt
1/8 cup heavy cream
¼ tsp imitation rum extract

Ice Cream Base:
½ cup 2% milk
1/3 cup granulated sugar
½ cup vanilla cream soda (not diet!)
1 cup heavy cream

Tools Needed:
Candy thermometer
Heavy saucepan
Ice cream maker (freeze drum at least 24 hours before churning for best results)
Freezer-safe airtight container for storage

DIRECTIONS:
Part 1: Butterbeer sauce:
1: In small heavy saucepan combine brown sugar and water.
2: Bring to boil over medium heat.
3: Stir frequently until mixture reaches 240 degrees on the candy thermometer.
4: Remove from heat, and stir in CANNA-BUTTER, vinegar, salt, and heavy cream.
5: Set aside to cool to room temperature. Stir in imitation rum extract once cooled.
6: Transfer to airtight container and cool in fridge for 2-4 hours or until cold.

Part 2: Ice Cream base:
1: Whisk milk and sugar together in a large bowl until sugar is completely dissolved. (about 2 minutes)
2: Stir in cream soda, heavy cream, and vanilla extract.
3: Cover with foil and cool in fridge 2-4 hours.

Part 3: Butterbeer Ice Cream:
1: Thoroughly mix the Butterbeer sauce into the ice cream base using a wire whisk.
2: Get your ice cream maker drum out of the freezer. Put in mixer piece and pour in the ice cream mixture.
3: Cover and churn for 30-45 minutes or until desired consistency. Ice cream will be best if past the soft-serve stage.

Serve in your favorite bowl, in a cone, or any way you want. Store remaining ice cream in the freezer for up to two weeks.


if you have any questions… feel free to ask
Enjoy! - CW

10

Homemade Sesame Chicken 

Ingredients for Chicken 

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces 

1 large head of broccoli, cut into small florets 

1 tsp kosher salt 

1 tsp black pepper 

½ tbsp granulated garlic 

½ tbsp granulated onion 

½ tbsp smoked paprika 

1 tsp hot paprika 

1 tsp red pepper flakes

1 capful of sesame oil 

2 tbsp teriyaki sauce 

1 tbsp sesame seeds 

Vegetable oil or olive oil for cooking 

Ingredients for Sauce 

½ cup + 1 tbsp granulated sugar 

1 ½ tbsp dark soy sauce 

3 tbsp cornstarch 

1 tbsp sesame oil 

1 ½ cloves garlic, minced 

½ cup + 1 tbsp chicken stock 

2 tbsp vinegar 

½ tsp Sambal (optional) 

Directions for Sauce

In a medium sauce pan over medium heat, combine the sugar, cornstarch, and chicken broth to make a slurry.

Cook until the sugar is dissolved.

Once the sugar has dissolved, stir in the remaining ingredients.

Bring the mixture to a boil and reduce to a simmer.

Simmer until thick.

Remove from heat and let cool.

Directions for Chicken 

Heat a few tbsp of oil over medium high heat in a large pan.

In a large bowl, toss the chicken in the blend of seasonings, the sesame oil, and teriyaki sauce. 

Once everything has been tossed and coated evenly, place into pan and cook on all sides until golden brown. 

While the chicken is cooking, prepare your broccoli florets by rinsing thoroughly and patting dry with a paper towel. 

Once the chicken is near complete, add in the broccoli and a few tbsp of water. 

Cover the pan with a lid and allow for the broccoli to steam. 

Once the broccoli has properly steamed and is still a bright green color, add in the pan sauce. 

Season if necessary. 

Stir and let simmer to thicken.

Remove from heat and top with sesame seeds. 

Serve with rice or with noodles, while hot. 

Enjoy! 

pretty-in-skinny  asked:

Short list of foods that are lower calorie/taste better in certain dishes: •Cashew milk is creamier than almond/soy and has less calories (25 per cup) •Greek yogurt works instead of sour cream and is really good for making dip/dressings that aren't fatty •Avocado in brownie makes it nice and fudgy but its high fat, so apple sauce works (50 cal cup - unsweetened) •Adding vanilla extract & cinnamon to smoothies and low cal sweets without actually adding calories Thanks and love your blog♡

4

BakingWithBooks Does Whole30 - Red Curry Shrimp with Cashew Broccoli Slaw & Homemade Almond Sauce 

I was craving something spicy with peanut sauce (and Whole30 says no peanuts) so almond sauce it was. 

Ingredients for Curry Shrimp 

Jumbo shrimp (the amount is up to you), peeled, deveined, tail off

Red curry paste mixed with a small amount of light olive oi 

Kosher salt and pepper for seasoning 

Ingredients for Almond Sauce 

¾ cup almond butter 

½ can coconut milk (unsweetened) 

2 tsp red curry paste

2-3 pitted Medjool dates 

1 tbsp apple cider vinegar 

Pinch of kosher salt 

Water - to thin it out to your desired consistency 

Additional Ingredients

Broccoli slaw

1 tbsp apple cider vinegar

Cashews, chopped

Directions  

Marinate shrimp for approximately 30 minutes. While shrimp is marinating, prepare your sauce. 

In a large bowl, combined all of the ingredients except the dates and water. Taste and adjust the flavor before adding everything to a blender, adding 1 date a time until you reach the desired sweetness. Use water to thin out the sauce to your desired consistency [though it should not be runny; it should be just thick enough to dress the slaw] 

Heat a small amount of olive oil over medium high heat. Cook the shrimp until they start to gently curl. Do not overcook or else the shrimp will become chewy. They are done when they turn pink and the flesh is white. 

Toss your sauce with the broccoli slaw, add in chopped cashews for crunch. Top with your shrimp, another drizzle of almond sauce and serve. 

Can easily be made vegetarian or vegan by omitting the shrimp! 

Enjoy! 

4

Here are the homemade doggie treats we made for my dog’s birthday! 

Mini Mutt Mints
* (½) Cup Fresh Minced Parsley
* (½) Cup Fresh Minced Mint
* (2) Cups Oat Flour
* (½) Cup Almond Meal
* (¼) Cup Apple Sauce
* (¼) Cup Coconut Water
* (¼) Cup Coconut Oil


Sweet Potato Doggie Biscuits
* (¼) Cup Fresh Minced Parsley
* (½) Cup Minced Celery
* (¾) Cup Mashed Sweet Potato
* (1) Cup Brown Rice Flour
* (¼) Cup Chicken Broth
* (1) Cup Oat Flour
* (½) Teaspoon Chicken Seasoning


PB & Carrot Mini Pup Cakes
* (¼) Cup Shredded Carrots
* (½) Cup Ground Oat Flour
* (¼) Cup Creamy Peanut Butter
* (2) Tablespoons Coconut Oil
* (¼) Cup Applesauce
* (2) Tablespoons Honey
* (½) Teaspoon Baking Soda
* (½) Cup Yogurt
* (½) Cup Peanut Butter

anonymous asked:

This lady comes into our fast food restaurant every single day. She belittles all the cashiers while giving her order, which gets to be ridiculous and changes every time ("I want the little tortilla taken out of it, I want it grilled for exactly 4 seconds, I want the shredded lettuce and shredded cheese on the side in a souffle cup, light sauce, wrapped a certain way, etc") and if the cooks don't make it exactly right, she comes up to the counter and screams in your face and insults you.

okay but lets also consider keith as:

  • being a relatively good cook. he’s not hunk but he can efficiently work a kitchen to not starve
  • being a boss at handling his spicy foods, he loves spicy foods
  • a total coffee addict, likes it black mostly
  • knowing how to sew and being really good at it
  • that person who loves nature trips and doing things like kayaking, mountain/rock climbing, camping out, or snow boarding like u name it
  • being really into star gazing and knowing about most of the constellations
  • hating tv pastimes and preferring the radio: his fav song is in my time of dying by led z
  • being able to play guitar – thinks he’s a lousy singer tho
  • hating being trapped in one location for too long (he’d always sneak out of the garrison whenever he could get away with it bc by nature he’s a really free spirit)
  • accumulating speeding ticket after speeding ticket… when the police can actually catch him
  • having learned most of his flight skills from books his father left behind
  • sharpening his combat skills persistently by training for at least 2 hours a day
  • the very definition of ‘live in the moment’
7

Sweet & Smoky Shrimp and Sweet Corn Fritters w/ Sweet Chili Adobo Crema

Quite literally one of the best things I have ever made. No exaggeration.

Ingredients for Fritters 

1 lb raw medium (31-40 count) shrimp (peeled, deveined, tail off), separated into 1/3 and 2/3 portions 

1 ½ cup sweet corn (I prefer frozen, but fresh is excellent here as well)

Seasoning blend: 1 tsp of each: lemon granules, kosher salt, black pepper, smoked paprika, hot paprika, Harissa spice, sweet paprika, granulated onion, granulated onion 

¼ cup of minced parsley 

Olive oil 

Vegetable oil for frying

Lemons, for serving 

Ingredients for Dipping Sauce 

1 cup sour cream 

4 tbsp sweet chili sauce 

1-2 chipotle peppers, diced 

1 tbsp adobo sauce 

½ tsp kosher salt

¼ tsp black pepper 

Minced parsley

Lemon juice (at your discretion) 

Directions for Assembling Fritters 

Using a food processor or a blender, make a paste from the 2/3 portion of shrimp. To do this, add the shrimp to the machine and begin pulsing with a small amount of olive oil. Continue doing this until the paste is smooth with just a few lumps of shrimp remaining. 

Cut the 1/3 portion of shrimp into medium bite-sized chunks. 

In a large bowl, combine the shrimp paste and the chopped shrimp, the corn (you may or may not use all of this – I used about ¾ cup of the corn) and seasonings. 

Mix well with a spatula or your hands. 

Using a ¼ cup measure, scoop out portions of the mixture and lay them on a parchment lined baking sheet, flattening them into disks with the palm of your hand. 

You should be able to make 6-8 fritters. 

Place the fritters into the freezer to chill for 20-30 minutes (or overnight in the refrigerator). If you were to fry them right away, they would fall apart. 

While the fritters are setting, you may now make the dipping sauce (see directions below). 

Directions For Dipping Sauce 

In a large bowl, combine all ingredients and adjust the seasoning and ingredients according to your preference. 

Directions For Frying Fritters 

Heat about 1 - 1 ½ inch of oil over medium heat until it is 360 degrees. 

Once the fritters have set, batch fry them, about 3 or 4 at at time in the oil for 2-3 minutes a side, until the shrimp is cooked. 

Place the cooked fritters onto a paper towel lined plate to absorb the excess oil. 

Once all of the fritters have cooked, sprinkle them with a small pinch of sea salt, squeeze with lemon juice, and serve! 

Enjoy! 

Recipe: Stir Fry

Description: Julienned vegetables on a bed of rice. 

Game ingredients: Cave Carrot, Common Mushroom, Kale, Oil

This recipe restores 200 energy and 80 health. It can be obtained from the Cooking Channel and sells for 335g. 

Difficulty: Easy, 30 minutes. Serves 3.

Stir fry is really easy and quick to make. It’s also a well-balanced meal.

-Vegetables, variety (carrots, snap-peas, beans, broccoli, peppers, onions, mushrooms, celery, etc. Whatever suits your fancy)
-½ pound meat, thawed. You can use chicken, beef, or pork. If you prefer it to be vegetarian/vegan, you can use a package of cubed tofu. 
-2 tablespoons cooking or olive oil
-1 cup rice
-Stir fry sauce, roughly ¼ cup (I used teriyaki)

Heat the oil in a large frying pan or a wok over medium-high. Slice the meat into strips with a sharp knife and add it to the pan, turning the pieces on all sides to brown them evenly. Turn down the heat to medium-low. 

In a small saucepan, combine 1 cup of rice and 2 cups water over high heat. Bring to a boil, then turn down the heat to low and place a lid on the pot. Let it simmer for 15-20 minutes. 

Slice up your desired vegetables and add them to the pan. I used onions, peppers, celery, and carrots. Slice them at an angle to julienne them if you like. 

Cook the contents of the pan, stirring occasionally, until the vegetables have softened and the meat is done. Add the sauce of your choice and mix it in. Cook for another minute or so. 

Fluff the rice with a fork once it’s done and then serve, placing the meat and vegetable mix over-top. 

It’s a very tasty and versatile dish, and easy to make to use up leftover veggies.

-SVR

10

Oja-Style Nuka Pacific Saury Takikomi Gohan from Shokugeki no Souma

(Warning: Long Post)

What Souma made for the finals of the autumn election! IT’S SERIOUSLY THE MOST DELICIOUS THING EVER EVEN IF IT LOOKS REALLY MESSY. The Bottomless Pit rated it as the best tasting thing on the blog (but it slid down his overall ranking because I made him pick out the fish bones). I never thought parmesan, soymilk and miso would ever go together but oh my goodness they did. It’s like a rich creamy soup that doesn’t feel heavy. Also, I made this before the anime came out, so I wasn’t sure what other things he put in there, other than the things stated.

Ingredients

For Fish (start curing 3 days in advance)

  • 2 sauries
  • Nukadoko/nukamiso

For rice

  • 60ml sake
  • 2 tbsp light soy sauce
  • 2 cups rice (japanese cups are 180ml)
  • 2 cups dashi (i used bonito dashi)
  • ½ a nukazuke carrot, diced (my own addition)
  • (Looking at the anime, you can also put in shimeji mushrooms and chopped mitsuba)

For sauce

  • 15 crispy plums, de-seeded
  • 500ml soy milk
  • 2 tbsp miso (try a light one like white miso - I used kouji miso)
  • 2 tbsp grated parmesan cheese (the fake powdered ones that come with pizza will not work)

Method

(3 days before)
i) Gut the saury (I also removed the heads) by making an incision along the belly and washing the insides.
ii) Salt and let sit for an hour.
iii) Pat dry and bury in the nukadoko. Keep the nukadoko in a plastic container, and in the fridge if your room temperature gets too hot.
iv) (Optional) Wash, dry, and bury one carrot inside too.
v) Stir up the nukadoko everyday with clean hands.

(On cooking day - yes, I used a charcoal fire too)

For Rice and Fish
i) Soak for 30 mins and drain rice.
ii) Brush off as much nukadoko as you can, then rinse and quickly pat dry. (Same with the carrot).
iii) Make a charcoal fire and grill the fish until the skin is crispy / grill in an oven.
iv) Chop the carrot and cook with the rice, dashi, soy sauce, sake, and other optional ingredients in a claypot on low heat.
v) When it is halfway done, (about 10 mins), open to check and place in the grilled fish on top of the rice. Add a dash or two of sake if getting dry. Do not mix yet.
vi) At about 15-20 mins, check to see if done.
vii) Pick out fish meat and mix in with the rice. Discard bones.

For Sauce
i) Cut the crispy plum into small pieces
ii) Pour the soymilk into a saucepan on low heat
iii) When it starts to simmer, mix in the miso until dissolved.
iv) When bubbles appear, turn off heat, and quickly mix in the parmesan. Stir until dissolved.

Last Step: Pour Sauce over rice and ENJOY!

No it couldn’t have been, Kurokiba.

See my Recipe Archive here (oh man this is my 15th Shokugeki Recipe), and follow me @onionchoppingninja for more!