Microwave Chocolate Cake

 Microwave Chocolate Brownie

Ingredients

¼ cup all-purpose flour

¼ cup white sugar

2 tablespoons unsweetened cocoa powder

⅛ teaspoon baking soda

⅛ teaspoon salt

3 tablespoons milk

2 tablespoons canola oil

1 tablespoon water

¼ teaspoon vanilla extract

Directions

Mix flour, sugar, cocoa powder, baking soda, and salt together

in a large microwave-safe mug; stir in milk, canola oil, water

and vanilla extract.

Cook in the microwave until cake is done in the middle,

about 1 minute 45 seconds.

Best Coconut Custard Pie Recipe

This recipe for coconut custard pie is a celebration of custard's elegant simplicity, and you're bound to fall in love with it.

PREP TIME: 10 minutes

COOK TIME: 45 minutes

SERVINGS: 8 Slices

TOTAL TIME: 55 MINUTES

Ingredients

2 eggs

½ cup butter, cubed

1 cup sugar

2 tablespoons all-purpose flour

¾ cup milk (any type)

1 cup + 3 tablespoons flaked coconut

½ teaspoon vanilla extract

1 frozen pie crust

Optional Ingredients

whipped cream, for serving

Directions

Preheat oven to 350 F.

In a large bowl, beat the eggs lightly.

Cut the butter into small cubes, and add to the bowl along with the sugar.

Set an electric mixer to medium speed, and mix until blended.

Add in the flour, and blend again.

Add the milk, and blend again.

Stir in the coconut and vanilla.

Pour the coconut custard into the pie shell.

Top with the remaining coconut flakes.

Bake for 45 to 50 minutes, until firm.

Let the pie cool for 1 hour before slicing and serving. Top with whipped cream, if desired.

Nutrition

Calories per Serving 405

Total Fat 24.6 g

Saturated Fat 14.3 g

Trans Fat 0.5 g

Cholesterol 72.8 mg

Total Carbohydrates 44.1 g

Dietary Fiber 1.6 g

Total Sugars 26.9 g

Sodium 146.4 mg

Protein 3.6 g

Source: https://www.tastingtable.com/646384/best-coconut-custard-pie-recipe/

Read More: https://www.tastingtable.com/646384/best-coconut-custard-pie-recipe/

P.F. Chang's Orange Peel Chicken (Copycat)

 

P.F. Chang's Orange Peel Chicken (Copycat)

P.F. Chang's Orange Peel Chicken is crispy chicken pieces in a spicy, sweet sauce with orange flavor. Healthier than the restaurant version!

Yield4 servings

Prep Time15minutes minutes

Cook Time15minutes minutes

Total Time30minutes minutes

CourseMain

CuisineChinese

AuthorSabrina Snyder

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Ingredients

 

• ▢2 lb chicken breast , cut into 1-inch pieces
• ▢1/4 cup cornstarch
• ▢1 tablespoon vegetable oil
• ▢4 tablespoons minced garlic
• ▢4 green onions , sliced
• ▢1 cup tomato sauce
• ▢1/2 cup water
• ▢1/4 cup granulated sugar
• ▢2 tablespoons brown sugar
• ▢1 tablespoon Sriracha sauce
• ▢1 tablespoon soy sauce
• ▢2 tablespoons canola oil
• ▢peel from 1 orange , half zested and half julienned
• ▢Perfect Brown Rice

Instructions

• Cut the chicken into 1 inch chunks. Put in a bowl and coat with cornstarch.
• Add two tablespoons of oil to your wok.
• Heat oil on medium high and add the chicken.
• Cook until browned on both sides.
• Remove chicken from pan. If you have about a tablespoon of oil in the pan go ahead and use it without wiping your pan clean. If not, add a tablespoon of oil, minced garlic and green onions and let cook for about 1 minute, but don't let your garlic burn.
• Add tomato sauce, water, sugar, Sriracha and soy sauce.
• Bring to a boil and then simmer for about 5 minutes or until the sauce thickens.
• Remove from heat and set aside.
• Add the chicken back into the pan with the sauce.
• Top with the orange zest and orange strips and mix until all coated, letting it cook for another 20-30 seconds for the chicken to heat back up.
• Serve with Perfect Brown Rice, Every Time and some Roasted Garlic and Ginger Carrots.

Notes

Recipe adapted from Recipe Secrets3.3.3077
JJJ - I added various stir-fry veggies depending on what I have. My family complained that there wasn't enough sauce so I will be doubling the sauce recipe from now on.

Nutrition

Calories: 485kcal | Carbohydrates: 32g | Protein: 50g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 145mg | Sodium: 928mg | Potassium: 1116mg | Fiber: 1g | Sugar: 21g | Vitamin A: 455IU | Vitamin C: 14.2mg | Calcium: 47mg | Iron: 1.9mg

Source: https://dinnerthendessert.com/orange-peel-chicken/

BBQ Rub

 BBQ Rub

• 1/4 Cup brown sugar
• 1/4 Cup smoked paprika
• 1 tsp. ground black pepper
• 3 Tbs. coarse salt
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 1/2 tsp. cumin
• 1/4 tsp. cayenne pepper

This is a great recipe. I love to cook chicken thighs with this rub.  Last week my wife made chili with only this mix and it was delicious.

 Pecan Pie Cheesecake

Ingredients

• 2 cups graham cracker crumbs
• ⅓ cup butter, melted
• 16 oz cream cheese, at room temperature
• ¾ cup sugar
• ¼ cup milk
• ½ cup sour cream
• 2 tablespoons flour
• 3 teaspoons bourbon whiskey vanilla extract, divided
• 2 eggs
• 1 cup dark brown sugar
• ¼ cup cornstarch
• ½ teaspoon salt
• 4 egg yolks
• ⅔ cup maple syrup, or dark corn syrup
• ½ cup cream, warm to the touch
• 4 tablespoons butter, cold
• 2 cups roasted pecan, chopped
• whole roasted pecan, to serve

Preheat oven to 325°F (170°C).

1. In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.
2. Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.
3. In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.
4. Add in the sour cream, flour, 2 teaspoons of the bourbon, and the two eggs and gently continue to mix until the cream cheese filling is smooth.
5. Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles. (I'm going to let it cool for an hour in the oven as traditional cheesecake recipes call for.)
6. While the cheesecake is cooking, prepare the stove-top pecan pie filling.
7. In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.
8. Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.
9. Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.
10. Stir in the cold butter and the final teaspoon of bourbon and whisk until fully emulsified. The pudding-like mixture should be around room temperature.
11. Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.
12. If you like, sprinkle with extra chopped pecans or garnish with whole pecans.
13. Let the cheesecake chill in the refrigerator until completely set.
14. Slice and serve cold or at room temperature.

Note: I originally found this recipe on https://tasty.co, but when I went to look for it, the recipe wasn't there. Instead, I found https://tasty.co/recipe/kentucky-derby-pecan-pie-cheesecake which was the exact same recipe subbing bourbon for vanilla. I have made this pie a few times and wanted it somewhere it could be remembered.

 Taco Sauce 

This one is a keeper

Ingredients

• 1 (16 ounce) can tomato sauce

• ⅔ cup water

• 2 tablespoons white vinegar

• 1 tablespoon ground cumin

• 2 teaspoons onion powder

• 1 teaspoon garlic powder

• 1 teaspoon garlic salt

• ½ teaspoon chili powder

• ½ teaspoon paprika

• ½ teaspoon white sugar

• ½ teaspoon cayenne pepper

Directions

1. Stir together tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper in a saucepan.

2. Bring to a simmer over low heat and cook until slightly thickened, about 20 minutes. Cool sauce slightly before serving.

Source: https://www.allrecipes.com/recipe/240291/homemade-taco-sauce/

Easy Skillet Chicken Thighs

 

This was a hit and I wanted to save the recipe. (The corn starch in the seasoning mixture is my addition)

Source:https://www.twopeasandtheirpod.com/easy-skillet-chicken-thighs/

Easy Skillet Chicken Thighs

This Easy Skillet Chicken Thigh recipe with a simple garlic cream sauce is the perfect chicken dinner for easy weeknights or entertaining. Everyone loves this juicy chicken dish and it takes less than 30 minutes to make!

4.53 from 828 votes

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PREP TIME10minutes mins

COOK TIME15minutes mins

TOTAL TIME25minutes mins

CUISINEAmerican

SERVINGS6

Equipment

• Cast Iron Skillet (I LOVE my Lodge skillet) (JJJ - I do too!!)

Ingredients

  

• 6 boneless chicken thighs, about 1 ½ pounds*
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon corn starch - JJJ
• Kosher salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small shallot, minced JJJ - or one onion if you don't keep shallots on hand
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tablespoon fresh lemon juice
• 2 sprigs fresh thyme
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup heavy cream
• Freshly chopped parsley, for garnish

Instructions

 

• Use a paper towel to pat the chicken thighs dry.
• In a small bowl, combine the garlic powder, onion powder, paprika, corn starch salt, and black pepper. Rub the seasoning mixture all over the chicken thighs, on both sides.
• Heat a large cast iron to medium heat and add the olive oil.
• Place chicken thighs skin side down in the hot skillet and cook, until skin is crispy about 5 minutes, flip chicken thighs and cook for another 8 to 10 minutes or until internal temp is 165 degrees. Transfer chicken to a plate.
• Add the butter, shallot, and garlic to the skillet. Cook for 1 minute. Stir in the chicken broth, lemon juice, thyme, and red pepper flakes. Reduce heat to low and stir in the heavy cream. Simmer for about 5 minutes, stirring occasionally, or until sauce thickens up a bit.
• Place the chicken back in the pan with the sauce. Garnish with fresh parsley. Serve the chicken warm with the sauce. JJJ - I served this with egg noodles.

Notes

You can use skin-on or skinless chicken thighs, whatever you prefer. You can use chicken breasts, but the thighs are juicier.

Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days.