Author: Lia Fireheart

Posted on

Crispy Fried Chicken Tenders

Print

Crispy Fried Chicken Tenders

Ingredients

  • 1 1/2 to 2 pounds chicken tenders, OR 2 large boneless skinless chicken breasts sliced into 1-inch thick strips

  • 1 1/2 cups all purpose flour

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon smoked paprika

  • 1 large egg + 2 tablespoons water, beaten

  • Vegetable oil, for frying

Directions

  • Fill a large pot with about 2 inches of oil.
  • In a large bowl, mix flour, salt, pepper, garlic powder and paprika.
  • In separate large dish, whisk egg and water.
  • Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, then back in the flour. Set aside.
  • Check oil temperature (around 365-375 degrees F), or drop in a little bit of flour. If it sizzles, add chicken (2-4 pieces at a time) and fry until golden brown – about 8 to 10 minutes, or so.
  • Cook remaining chicken in batches.
  • Transfer to a paper towel lined plate. Serve with your favorite dipping sauces.

Notes

Posted on

Cane’s Sauce

Print

Cane’s Sauce

Ingredients

  • 1/2 cup mayonnaise

  • 1/4 cup ketchup

  • 1 teaspoon freshly coarsely ground black pepper

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon Worcestershire sauce

Directions

  • Place 1/2 cup mayonnaise, 1/4 cup ketchup, 1 teaspoon freshly coarsely ground black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon Worcestershire sauce in a medium bowl and stir to combine.
  • Cover and refrigerate overnight. (Don’t skip this step or it will not taste like Cane’s. Their sauce rests for at least 24 hours!) Serve with your favorite chicken fingers, fries, or tater tots, or as an aioli for sandwiches and burgers.
Posted on

Easy Caesar Dressing

Print

Easy Caesar Dressing

Ingredients

  • 1/2 cup mayonnaise

  • 1 medium garlic clove, minced

  • 2 teaspoons lemon juice, to taste

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon Worcestershire sauce*, to taste

  • 1/8 teaspoon fine salt

  • 1 tablespoon water

  • Freshly ground black pepper, to taste

Directions

  • In a liquid measuring cup or bowl, combine the mayonnaise, garlic, lemon juice, Dijon, and Worcestershire sauce, and salt. Stir to combine.
  • Stir in the water. Season generously with black pepper, to taste. I usually think the dressing tastes just right, but if you’d prefer a more bold dressing, add another 1/4 teaspoon Worcestershire sauce, or for more zippy dressing, add up to 1 teaspoon additional lemon juice. Serve as desired.

Notes

Posted on

Chewy Brownies

Print

Chewy Brownies

Ingredients

  • 12 ounces unsalted butter (about 3 sticks; 340g)

  • 6 ounces finely chopped dark chocolate, about 72% (about 1 cup; 170g)

  • 16 ounces granulated sugar (about 2 1/4 cups; 450g)

  • 2 ounces light brown sugar (about 1/4 cup, packed; 55g)

  • 1 teaspoon Diamond Crystal kosher salt, half as much table salt

  • 6 large eggs, straight from the fridge (about 10 1/2 ounces; 295g)

  • 1/2 ounce vanilla extract (about 1 tablespoon; 15g)

  • 1 teaspoon instant espresso powder, such as Medaglia d’Oro (optional)

  • 4 1/2 ounces all-purpose flour, such as Gold Medal (about 1 cup, spooned; 125g)

  • 4 ounces Dutch-process cocoa powder, such as Cacao Barry Extra Brute (115g)

Directions

  • Adjust oven rack to middle position and preheat to 350°F (180°C). Line a 9- by 13- by 2-inch baking pan with foil to cover the bottom and long sides of the pan. (It’s all right to leave the short sides exposed.) If you like, grease lightly with pan spray.
  • In a 3-quart stainless steel saucier, melt butter over medium-low heat. When it has completely melted, increase heat to medium and simmer, stirring with a heat-resistant spatula while butter hisses and pops. Continue cooking and stirring, scraping up any brown bits that form inside the pan, until butter is golden yellow and perfectly silent. Remove from heat and stir in dark chocolate; the mixture will seem quite thin.
  • Making the Batter: Combine granulated sugar, brown sugar, salt, eggs, vanilla, and instant espresso (if using) in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until extremely thick and fluffy, about 8 minutes. (The whipping time can vary significantly depending on bowl size, batter temperature, and mixer wattage, so use the visual cues as your primary guide.)
  • Meanwhile, sift together flour and cocoa powder. When the foamed eggs are fluffy and thick, reduce speed to low and pour in the warm chocolate-butter. Once it is incorporated, add cocoa-flour mixture all at once and continue mixing until roughly combined. Finish with a flexible spatula, scraping and folding to ensure batter is well mixed from the bottom up.
  • Pour into prepared pan and bake until brownies are glossy and just barely firm, about 30 minutes, or to an internal temperature of 205°F (96°C). (Take care that the probe is inserted at a sharp angle to avoid touching the bottom of the pan.) The timing of this recipe is based on anodized aluminum and will vary significantly with glass, ceramic, or nonstick pans, materials that will also affect the brownies’ consistency.
  • Cool brownies to room temperature to allow their crumb to set before slicing. Slide a butter knife between the brownies and the short ends of the pan; gently tug on the foil, then lift to remove the brownies from the pan. Cut into 24 two-and-a-half-inch squares and store in an airtight container with a sheet of wax paper between layers, about 1 week at room temperature.

Notes

Posted on

Veggie Quinoa Bowl

Print

Veggie Quinoa Bowl

Ingredients

  • 1 cup uncooked quinoa, rinsed

  • 1 ½ cups vegetable broth (or water)

  • 1 15oz can chickpeas, rinsed and drained

  • 1 red bell pepper, chopped

  • 1 cup red cabbage, diced

  • 1 cup mini cucumbers, sliced

  • 1 cup carrots, shredded or julienned

  • ½ cup red onion, diced

  • ¼ cup cilantro, chopped

  • ⅓ cup green onions, chopped

  • ⅓ cup roasted peanuts, chopped

  • Peanut Dressing

  • ⅓ cup creamy peanut butter (natural preferred)

  • 1 teaspoon ginger, grated

  • 3 tablespoon soy sauce

  • 2 tablespoon agave

  • 2 tablespoon red wine vinegar

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon olive oil

  • Optional Additions

  • 1 lime, juiced

  • ½ cup vegan feta cheese

  • cherry tomatoes, quartered

Directions

  • Cook rinsed quinoa in the vegetable broth according to directions.
  • While quinoa is cooking, combine all the ingredients for dressing. Whisk together. Place in fridge to set aside.
  • Once quinoa is done, allow it to cool. Pour in ¼ of the dressing and stir together. Add the chickpeas, all the vegetables, peanuts, and remaining dressing and stir to combine again.
  • Can be served immediately, but best if let sit in the fridge for at least an hour to cool down and let the flavor come together.

Notes

Posted on

Vanilla Swiss Meringue Buttercream

Print

Vanilla Swiss Meringue Buttercream

Ingredients

  • 12 oz of egg whites from about 12 eggs

  • 18 oz sugar

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon cream of tartar

  • 7 1/2 sticks of butter, room temperature

  • 1 tablespoon vanilla extract

Directions

  • Fill a 3-quart pot with 1 1/2 inches of water and place over medium-low heat.
  • In the bowl of a stand mixer, combine egg whites, sugar, salt and cream of tartar. Place over steamy water, stirring and scraping constantly with a spatula until thin, foamy and 175 degrees on a digital thermometer, about 10 minutes.
  • Transfer to a stand mixer fitted with the whisk attachment and whip on high until glossy, thick and quadrupled in volume, about 5 minutes.
  • Reduce speed to medium and continue whipping until the bowl feels cool to the touch.
  • Add butter a tablespoon at a time, waiting about 5 seconds between each addition. As the frosting comes together, you can add a little more of the butter at a time. Once the butter is all incorporated, whip at medium-high speed to make sure all the butter is fully incorporated.
  • Add the vanilla extract and mix to combine.

Notes

Posted on

Red Beans and Rice

Print

Red Beans and Rice

Ingredients

  • 1 pound dry red beans

  • 2 tablespoons olive oil

  • 12 to 14 ounces andouille sausage cut into 1/4-inch slices

  • ½ tablespoon butter

  • 1 large yellow onion diced

  • 2 celery ribs diced

  • 1 small red bell pepper diced

  • 1 small green bell pepper diced

  • 6 cloves garlic minced

  • 1 teaspoon salt or to taste

  • 1 teaspoon dried oregano

  • ½ teaspoon dried thyme

  • ½ teaspoon paprika

  • ⅛ teaspoon ground cayenne red pepper or to taste

  • freshly ground black pepper to taste

  • 6 to 7 cups low sodium vegetable broth you can also use chicken broth

  • 2 bay leaves

  • ½ cup chopped fresh parsley plus more for garnish

  • ¼ cup chopped fresh green onions plus more for garnish

  • 1½ cups long grain brown rice or white rice cooked according to the directions on the package

Directions

  • Put the dry beans in a large soup pot or a large bowl; cover in water and soak for 8 hours or overnight. Water should come up about 2 inches over the beans.
  • When ready to cook, heat 2 tablespoons olive oil in a large Dutch oven or a heavy pot over medium heat.
  • Add the sausage slices to the heated oil and cook until browned on both sides. Stir frequently. Remove the browned sausages from the pot and set them aside.
  • Add butter to the pot and let it melt. Stir in the onions and cook over medium heat for 3 minutes or until starting to soften.
  • Add celery and bell peppers; continue to cook for 4 minutes. Add a little more butter if needed. Stir in garlic and cook for 15 seconds.
  • Season with salt, oregano, thyme, paprika, cayenne, and black pepper; continue to cook for 1 more minute.
  • Pour in the vegetable broth and stir, scraping up all the browned bits from the bottom of the pot.
  • Drain the soaked beans and rinse; add the beans to the pot and stir in the browned andouille sausage.
  • Add the bay leaves, increase the heat to high, and bring the mixture to a boil.
  • Reduce heat to low; cover and simmer for 1-½ to 2 hours or until beans are soft and tender.
  • Start checking for doneness around the 1-½ hour mark by mashing or squeezing the beans between your fingers. The skin should be a bit resistant to pressure, but the interior should be the consistency and appearance of a baked potato.
  • When beans are cooked through, remove the bay leaves from the pot and discard.
  • Remove 1 cup of beans to a bowl; mash the beans with the back of the fork, and then return to the pot and stir until blended.
  • If the mixture is too thick, add up to 1 cup of water.
  • Taste for salt and seasonings and adjust accordingly.
  • Stir in parsley and green onions and cook for 5 more minutes.
  • Remove from heat.
  • Serve over cooked rice.

Notes

Posted on

Bell Pepper Salad

Print

Bell Pepper Salad

Ingredients

  • 1 red bell pepper, thinly sliced

  • 1 yellow bell pepper, thinly sliced

  • 1 orange bell pepper, thinly sliced

  • 1/4 red onion, thinly sliced

  • 1 tablespoon thinly sliced chives

  • 2 tablespoons finely chopped parsley (or other fresh herbs*)

  • 1 1/2 tablespoons white wine vinegar

  • 1 tablespoon Dijon mustard

  • 2 teaspoons sugar or maple syrup

  • 1/2 teaspoon garlic powder

  • 3 tablespoons olive oil

  • 3/4 teaspoon kosher salt

  • Fresh ground black pepper

Directions

  • Slice the peppers, sliced the onion, and chop the herbs. Place them in a medium bowl.
  • In a small bowl, whisk together the white wine vinegar, Dijon mustard, sugar, garlic powder, olive oil, kosher salt, and a few grinds of black pepper. Taste and adjust seasonings as desired. Store up to 3 days refrigerated. The peppers become softer and their color fades slightly over time, but it’s just as tasty (bring to room temperature; you may need to add a few pinches salt to revive the flavors).

Notes

Posted on

Spanish Cod

Print

Spanish Cod

Ingredients

  • ¼ cup chicken broth, fish broth, or water, hot

  • ½ teaspoon saffron threads

  • 3 tablespoon olive oil

  • 4 cloves garlic, chopped fine

  • 2 shallots, finely diced or ¼ cup white or sweet onion

  • 2 cups grape tomatoes, cut in half

  • 1 cup canned white beans, drained and rinsed

  • Salt and pepper

  • 1 handful baby spinach leaves

  • 4 cod filets patted dry (1lb/454g)

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • ½ teaspoon Smoked paprika

  • ¼ cup chopped fresh parsley

Directions

  • Preheat oven to 400°F. Heat broth or water and add saffron strands. Let steep while preparing the other ingredients.
  • Pour 2 tbsp. olive oil into a 9×13-inch baking dish. Add garlic, shallots, grape tomatoes, spinach, and beans. Sprinkle with salt and pepper and stir well to combine. Add saffron broth and bake in a preheated oven for 20 minutes.
  • Meanwhile, mix together ½ tsp. Smoked paprika, ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Pat cod filets dry with paper towel. Drizzle with 1 tbsp. olive oil and sprinkle with smoked paprika mixture.
  • Remove tomatoes from oven. Stir and nestle the cod filets into the vegetable mixture. Return to the oven and bake for another 12 to 15 minutes or until the fish flakes easily with a fork.
  • Sprinkle with fresh parsley and serve.

Notes

Posted on

Mango Salsa

Print

Mango Salsa

Ingredients

  • 2 mangoes – peeled and diced large, ripe

  • 1 Red bell pepper – medium, diced

  • 1 Red onion – small, diced

  • 1 Jalapeno – finely diced, seeds removed

  • 1 Avocado – diced

  • 1/2 cup Radishes – diced

  • 1 clove Garlic – finely minced

  • 1 Lime – juiced

  • Salt and Pepper to taste

  • 1/4 cup Fresh Cilantro – chopped

Directions

  • Add all ingredients except the cilantro to a medium size mixing bowl and lightly toss to combine.
  • Fold in the cilantro.