Thought of the Day
Good mind, good find.
February 16th 2025
Quinoa Salad
Quinoa Salad
Quinoa Salad Recipe from Taste of Home
Prep time: 15 minutes
Cooking time: 15 minutes
Serving size: 6 servings
Ingredients
- 1½ cups quinoa, rinsed and drained
- 3 cups water
- ¼ cup + 2 tbsp olive oil
- 1 tbsp grated lemon zest
- ¼ cup fresh lemon juice
- 4 cloves garlic, minced
- 6 tbsp fresh parsley, minced
- 6 tbsp fresh mint, minced
- 1½ tsp salt
- 1 cup cherry tomatoes, halved
- 2 mini cucumbers, sliced
- 1 medium red bell pepper, chopped
- ½ cup red onion, chopped
Directions
- Cook the Quinoa – In a large saucepan over medium-high heat, toast the quinoa for 3-5 minutes, stirring occasionally. Add water and bring to a boil. Reduce heat, cover, and let simmer for 12-15 minutes until the liquid is absorbed. Transfer to a large bowl and let cool slightly.
- Prepare the Dressing – In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, parsley, mint, and salt.
- Assemble the Salad – Add cherry tomatoes, cucumbers, bell pepper, and red onion to the quinoa. Drizzle with the dressing and toss to combine.
- Chill & Serve – Cover and refrigerate until ready to serve. Enjoy cold or at room temperature!
- This refreshing, citrusy quinoa salad is perfect as a light meal or a side dish! 🍋🌿
February 15th 2025
Thought of the Day
The sage points at the moon and the fool looks at his finger.
Marry Me Chicken
Marry Me Chicken
Marry Me Chicken Recipe from Love from the Oven
Prep time: 10 minutes
Cooking time: 25 minutes
Serving size: 4 servings
Ingredients
- 2 large boneless, skinless chicken breasts
- ½ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 2 tbsp butter
- 2 tbsp oil
- 2 tbsp minced garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- ¼ tsp dried thyme
- ⅓ cup chopped sun-dried tomatoes
- Fresh basil and extra Parmesan for garnish
Directions
- Prepare the Chicken – In a shallow dish, mix flour, salt, pepper, garlic powder, and paprika. Coat both sides of the chicken breasts evenly.
- Sear the Chicken – Heat butter and oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, until golden brown and fully cooked. Remove from the pan and set aside.
- Make the Sauce – In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant. Pour in chicken broth and heavy cream, scraping up any bits from the pan. Stir in Parmesan cheese, red pepper flakes, oregano, and thyme.
- Incorporate the Tomatoes – Add chopped sun-dried tomatoes and stir everything together. Let the sauce simmer for 5 minutes, stirring occasionally, until it thickens.
- Finish Cooking – Return the chicken to the skillet and spoon the sauce over the top. Simmer for 10 minutes, allowing the chicken to absorb the flavors.
- Serve & Garnish – Sprinkle with fresh basil and extra Parmesan. Serve warm over pasta, rice, or potatoes.
- Enjoy this rich and creamy Tuscan-inspired dish! 🍽️✨
Crab Rangoon
Crab Rangoon
Crab Rangoon Recipe from Dinner at the Zoo
Prep time: 20 minutes
Cooking time: 20 minutes
Serving size: 20 servings
Ingredients
- 8 oz crab meat or imitation crab, chopped
- 8 oz cream cheese, softened
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- 3 tbsp sliced green onions, plus extra for garnish
- 20 wonton wrappers
- 1 egg, beaten
- Oil for frying
- Dipping sauce of choice
Directions
- Prepare the Filling – In a mixing bowl, combine crab meat, cream cheese, Worcestershire sauce, garlic powder, and green onions. Stir until smooth and well blended.
- Fill the Wontons – Lay a wonton wrapper flat and place 2 teaspoons of the filling in the center. Brush the edges lightly with beaten egg.
- Shape the Wontons – Bring two opposite corners together at the center and pinch. Repeat with the other two corners to form a small pouch. Press the edges to seal. Repeat with remaining wrappers.
- Fry to Perfection – Heat 4 inches of oil in a deep pan to 350°F (175°C). Fry in small batches (5-6 wontons at a time), turning occasionally, until golden brown (about 3-5 minutes).
- Drain & Serve – Transfer cooked wontons to a paper towel-lined plate. Garnish with additional sliced green onions and serve hot with your favorite dipping sauce.
- Enjoy your crispy, creamy crab wontons! 🦀✨
February 13th 2025
Thought of the Day
Stand up straight. Walk proud – and don’t moan.
Chocolate Cherry Layer Cake
Chocolate Cherry Layer Cake
Chocolate Cherry Layer Cake Recipe from Serious Eats
Prep time: 25 minutes
Cooking time: 25 minutes
Serving size: 8 to 12 servings
Ingredients
Cake Ingredients:
- 1 cup (125g) all-purpose flour
- 1 1/3 cups (115g) high-fat cocoa powder (natural or Dutch process)
- 1 cup + 2 tbsp (225g) sugar
- 2 tsp vanilla extract
- 1 ½ tsp baking soda
- ¾ tsp kosher salt (use half for table salt)
- ½ tsp cinnamon
- ¼ tsp almond extract
- 4 large eggs (200g)
- ¾ cup + 2 tbsp (170g) neutral oil (safflower or sunflower)
- ¾ cup (170g) unsweetened tart cherry juice
Cherry Whipped Cream Ingredients:
- 1 cup (55g) freeze-dried cherries, plus extra for garnish
- ½ cup (100g) sugar
- 3 cups (680g) heavy cream
- ⅛ tsp almond extract (optional)
Directions
Making the Cake:
- Prepare the Oven & Pans – Preheat oven to 350°F (175°C). Lightly grease two 8-inch cake pans and line with parchment.
- Mix Dry Ingredients – Sift together flour and cocoa powder in a bowl.
- Whip Wet Ingredients – In a stand mixer with a whisk attachment, combine sugar, vanilla, baking soda, salt, cinnamon, almond extract, and eggs. Beat on medium-high until light and foamy (about 5 minutes).
- Incorporate Oils & Liquids – Slowly drizzle in the oil while mixing. Lower the speed and add cherry juice, followed by the sifted dry ingredients. Mix until smooth.
- Bake – Divide the batter evenly between the cake pans (about 505g per pan). Bake for about 22 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Let cakes cool completely in the pans.
Making the Cherry Whipped Cream:
- Process the Cherries & Sugar – Use a food processor to grind freeze-dried cherries and sugar into a fine powder.
- Whip the Cream – Add heavy cream and almond extract (if using). Stir to distribute the dry mixture, then pulse until thick and creamy. Watch closely to avoid over-whipping. Refrigerate until ready to use.
Assembling the Cake:
- Level the Cakes – Trim the domed tops so they stack evenly.
- Layer & Frost – Place one cake layer cut side up. Spread 1 cup of cherry whipped cream evenly on top. Place the second layer cut side down.
- Frost & Decorate – Cover the top and sides with the remaining whipped cream, smoothing with an offset spatula. Swirl with the back of a spoon for texture. Garnish with extra freeze-dried cherries before serving.
Enjoy your chocolate cherry cake! 🍒🍫
February 12th 2025
Thought of the Day
You get rich thanks to your friends, look elegant thanks to your wife, and buried in debts thank to your brothers. – Vietnamese Proverb
Seafood Gumbo
Seafood Gumbo
Seafood Gumbo Recipe from Foodnetwork
Prep time: 1 hour and 10 minutes
Cooking time: 3 hours and 50 minutes
Serving size: 12 to 15 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup vegetable oil
- 2 cups finely chopped onion
- 2 green bell peppers, finely chopped
- 1 blue crab
- 1 lobster tail
- 1/4 cup Creole seasoning (e.g., Tony Chachere’s)
- 4 pounds medium shrimp, peeled and deveined
- 1 pound crabmeat
- 1 bunch scallions, finely chopped
- 1/2 bunch parsley, finely chopped
- Cooked white rice, for serving (optional)
Directions
- Prepare the Roux:
- In a wide Dutch oven over medium-low heat, combine the flour and vegetable oil.
- Cook, whisking constantly, until the roux turns dark brown, about 45 minutes.
- Remove from heat and set aside.
- Cook Vegetables:
- In an extra-large, wide pot, bring 10 quarts of water to a boil.
- Stir in the onion, bell peppers, and prepared roux.
- Cook over medium heat, stirring occasionally, until the vegetables are very soft, about 45 minutes.
- Cook the Crab and Lobster:
- Add the blue crab and lobster tail to the pot and boil until cooked through about 15–20 minutes.
- Remove the lobster tail and crab. Discard the crab.
- Let the lobster cool slightly, remove the meat from the shell, cut it into small chunks, and refrigerate.
- Season the Gumbo:
- Add the Creole seasoning to the pot and bring to a boil.
- Cook until the liquid reduces by one-quarter, about 1 hour and 30 minutes.
- Add Seafood:
- Add the shrimp to the pot and cook over medium heat until firm, about 20 minutes.
- Stir in the crabmeat and reserved lobster meat, cooking for 10 more minutes.
- Finish:
- Add the scallions and parsley to the gumbo.
- Remove from heat, cover, and let stand for 30 minutes to allow the flavors to meld.
- Serve:
- Serve the gumbo over cooked white rice, if desired.
February 11th 2025
Thought of the Day
What is learned without joy is forgotten without sorrow.