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Sesame Ginger Snap Peas (Ready in 10 Minutes!)

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Sesame Ginger Snap Peas (Ready in 10 Minutes!)

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Crisp, crunchy, bright green, and oh-so-yummy, snap peas are jam-packed with flavor and super fast to make!

Sugar snap peas are perfect from the farmers market but they’re a great choice to buy at the grocery all year long too! They’re fresh and crisp great cooked or raw!

Sugar Snap Peas vs. Snow Peas

We love to eat sugar snap peas as a snack right out of the garden but they’re great in stir-fry recipes or even salads.

Snap peas should not be confused with snow peas!

Snow pea pods are flatter and snap pea pods are more rounded. Snap peas are definitely jucier with larger peas inside and they’re a bit sweeter.

You can eat the entire pod (and peas) of both varieties and either variety can be used interchangeably in most recipes.

How to Cook Snap Peas

The bold flavors of garlic & ginger are mixed with soy sauce and sesame seeds to create the sauce for this dish!

Saute garlic and ginger in olive oil (per recipe below).

Add snap peas and soy sauce. Cook until tender (about 5 min).

Add in sesame oil, garnish with sesame seeds and serve.

Additions: Add in some chopped canned water chestnuts, toasted crushed peanuts, or a dash of red pepper flakes!

Serve With…

This easy recipe has some bold flavors and it pairs well with simple dishes like baked chicken breasts or grilled salmon. We love to serve them with a side of white or brown rice too.

Easy Veggie Sides

Did you love these Sesame Garlic Snap Peas? Be sure to leave a comment and a rating below!

Sesame Garlic Snap Peas

These Snap Peas are the perfect side for any meal and the best part is it only takes about 10 minutes to make!

Heat olive oil in a pan over medium heat. Add garlic and ginger and cook just until fragrant, about 1 minute.

Add in snap peas and soy sauce. Cook 4-6 minutes, stirring occasionally until snap peas are tender crisp. Remove from heat and toss with sesame seeds and sesame oil.

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a frying pan on medium heat until warmed through.

Calories: 82, Carbohydrates: 7g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Sodium: 255mg, Potassium: 166mg, Fiber: 2g, Sugar: 3g, Vitamin A: 799IU, Vitamin C: 44mg, Calcium: 51mg, Iron: 2mg

Keyword best Sesame Ginger Snap Peas recipe, how to make Sesame Ginger Snap Peas, Sesame Ginger Snap Peas, Snap Peas recipe

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Quarantine Sourdough Experience (first time making sourdough bread)

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Quarantine Sourdough Experience (first time making sourdough bread)

Submitted by kaylakebab on May 19, 2020 – 6:47pm.

So, I have made a sourdough starter, like everyone else this quarantine, to keep me occupied and learn something new. I have been keeping a journal in a notebook to record recipes and changes I make, but since I started this account I thought it would be fun to document it here as well, for anyone else feeling a little intimidated by their first starter and just for me to look back on.

Day 1: The starter is born! (31 Mar 2020) 1 cup white flour (all the store had) and 1 cup water, mixed in a jar covered with cloth and left on the counter.

Day 2-7: Growing and developing yeast (1-6 Apr) Added 1/2 cup water and flour each day, switched to whole wheat on day 3 (I know you are not supposed to do that, but it turned out fine haha). Started discarding all starter but 1 cup and fed. It started smelling like fresh bread around day 6ish, which meant it was making yeast! It would be very bubbly in between feedings.

Day 8: The first mistake (7 Apr) Since my starter was bubbly and active and ready to use, I made some onion bread using a recipe from a bread machine cookbook. At this point I didn’t realize sourdough breads rise for anywhere between 4-12 hours, I was just looking for a way to make my own yeast since the stores were all out. So I let this bread rise for just 90 minutes and gave up and baked it anyway rather than throwing it out. Also, there may not have been as much yeast as I thought in the starter.

Day 9: Fed

Day 10: The first actual sourdough loaf!! (9 Apr) I used this half-batch recipe I wrote down from a combo of King Arthur Flour and a few other blogsites:

1. 1 cu starter, 1/2 whole wheat, and 1 cu water in a bowl, let sit 10 min 2. Add 2/3 tsp salt, then 1 1/2 cu whole wheat one half cup at a time, mixing in between 3. Once mixed, let sit 10 min, then knead for 5, sit for 10, knead and sit until passes windowpane test 4. Fill loaf pan with dough 1/3 way up, rise 4-12 hours (until doubled and domed) 5. Place in cold oven, turn on to 350, bake 50-60 minutes (until it sounds hollow)

I fed the starter the morning I baked it then put it in a warm spot until lunchtime, and it got nice and frothy. The bread came out ok, it was very dense and stopped rising after only maybe rising 1/3 of the way (5.5 hours). At least the flavor was good, slightly less sour because of the young starter. I do think it looked pretty though!

Day ?: Sourdough #2 After the first sourdough, I kept the starter on the counter and fed it, then I ended up refrigerating it while I was busy with classes, for about two weeks. I did take it out and feed it every few days, just to make sure the yeast wouldn’t starve and to develop it a little more before I used it again. I kept the cloth cover on it the whole time, and had to switch to white flour again, oops. The second sourdough came out much better than the first. this time, I made sure the starter was fully active and doubled before using, and used a little more flour (1/2 cu) than the recipe called for (I used all white flour). I also kneaded it much more, and baked it in a dutch oven rather than a loaf pan. I rose it in my “proofing box” I made with a space heater under my desk and a blanket, which kept the space a nice 80 degrees. It rose much better, but the inside was still dense and it didn’t form a nice heavy crust or make as many bubbles. It still was edible enough, and was eaten by my family within the week.

Sourdough #3: Again I took another break from bread, and came back to my starter after semi-abandoning it in the fridge. It seemed okay, and after two days to recover it was ready to be used again. I followed the same recipe (white flour again), but proofed it in the proofing cave for almost 10 hours, then baked. The crust was chewy and light, the crumb not quite to traditional sourdough but almost, and the sourness of the starter was really coming through (eau de refrigerator). By far the best attempt. I really wish I had pictures, because with the white flour and the dutch oven I use, the loaf really comes out looking like a cheese wheel. (Also, getting it to dome is a problem I’ve been having, but my dutch oven doesn’t have a round bottom like others).

Sourdough #4: Pretty much a repeat of #3, but cheated with a little yeast to see if I could get it to dome. I am having trouble making a nice crust, but the crumb is improving and so are my kneading skills and ability to gauge how much rising/kneading it needs.

Whew! For the future, I am definitely using a pot/dutch oven thing that the loaf doesn’t get stuck in because of the lip. Also, switching back to whole wheat as soon as the store has some. Would like to try nuts, raisins, or honey/molasses in the dough as well. I also have found that putting some olive oil on the kneading surface keeps it from sticking but also from getting too thick from adding flour to it.

Here is the most up to date recipe: 1. 1 cu starter, 1/2 flour, and 1 cu warm (100-110 deg) water in a bowl, let sit 10 min 2. Add 2/3 tsp salt, then 2 cu whole wheat one half cup at a time, mixing in between 3. Once mixed, let sit 10 min, then knead on LIGHTLY oiled surface for 5, sit for 10, knead and sit until passes windowpane test but should still be sticky (reason for oil, not flour), but add flour if it won’t hold shape at all 4. Tuck dough into ball and place in floured pan, rise 6-12 hours (until doubled and domed) in 80 degree place 5. Dust with flour, place in cold oven, turn on to 350, bake 50-60 minutes (until it sounds hollow)

Carne Guisada (Latin Beef Stew)

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Carne Guisada (Latin Beef Stew)

Carne Guisada or Latin Beef Stew is made with chunks of beef simmered in beer with scallions, garlic, tomatoes, cumin and cilantro.

Carne Guisada (Latin Beef Stew)

I get lots of emails telling me how much you all love my Latin dishes. It’s probably what I do best! When I crave beef stew, it’s always this Colombian version I crave. You can use water in place of beer if you prefer. If achiote or sazon isn’t something you can find near you, leave it out, it will still be good! If you want a chicken stew, you will love this Pollo Guisado con Maiz.

(more…)

The post Carne Guisada (Latin Beef Stew) appeared first on Skinnytaste.

Grilled Hawaiian Chicken

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Grilled Hawaiian Chicken

This Hawaiian chicken is marinated in a rich, flavorful sweet and savory sauce that tenderizes the chicken then grilled to perfection. Imagine being in Hawaii with this summertime favorite!

Grilled Hawaiian chicken is one of my favorite dishes! If you love grilling, Hawaii and chicken this grilled Hawaiian bbq chicken, grilled Hawaiian teriyaki chicken or grilled Hawaiian barbecue chicken in foil is the perfect combination for you.

Grilled Hawaiian Chicken

This is a definite recipe that you need to grill up this summer! It was my first recipe that I have used with coconut milk. The smell of it reminded me of my time in Hawaii and it made me miss it. I had to make this recipe with my rodizio grilled pineapple. Everything turned out awesome and the flavor of the chicken was great! My family loved it and even the pickiest eater ate the whole thing!

Bring Hawaii to your grill with this sweet and savory chicken. Marinate this chicken ahead of time and see how tender and juicy this chicken is grilled. With the sweet flavors from brown sugar, coconut milk to a savory sesame oil and soy sauce mixture, this marinade is all things Hawaiian. Grilled chicken is easy to make and comes together in minutes. Get ready to serve up a tender chicken with loads of flavor!

Hawaiian Chicken Marinade:

Each ingredient is mixed together to make the most delicious marinade. Place the marinade in a ziplock bag and add in the chicken then lay in the refrigerator overnight. This marinade is actually really good on pork chops, shrimp and some types of fish, like salmon. This tried and true favorite will become a summertime fave with how simple it is to make!

Chicken: I used chicken breast for this recipe but chicken thighs will also work.

Soy Sauce: This is a great base and soaks into the chicken.

Brown Sugar: Adds a sweet flavor to the chicken.

Green and White Onions: Chopped and adds a hint of spice.

Garlic: Fresh is best but using a jar of minced garlic will work too.

Sesame Oil: Along with soy sauce this will give it that Hawaiian feel.

Coconut Milk: Smells and tastes like Hawaii!

How to Grill Chicken:

The best part about this chicken is that it keeps the amazing Hawaiian marinade flavor throughout the grilling process. This chicken is as tender and moist as it gets and will be a recipe that you grill up every year!

Marinade: Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Place chicken breasts in marinade. Let chicken for at least 4 hours or overnight.

Grill the Chicken: Grill chicken on a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.

Serve: Serve over rice, garnish with green onions and top with a little extra soy sauce.

The Recipe Critic Pro Tip:

Before grilling clean you grill off then use a brush to grease the grill racks to avoid the chicken from sticking.

Grilling Chicken:

Depending on the size and thickness of each chicken will be different to grill. On average it is best to grill on low heat to avoid the chicken from burning. Only try to move the chicken on the grill once with a flip to avoid the chicken sticking or falling apart on the grill. It is best to use a meat thermometer when grilling. The average internal chicken temperature is 165 degrees Fahrenheit.

Chicken Breast: Take about 5 to 7 minutes to cook on each side depending on the thickness of each chicken piece.

Chicken Thighs: Trim the fat from a boneless, skinless chicken thigh and grill for about 6 to 8 minutes per side.

What to Serve with Hawaiian Chicken:

To go along with the Hawaiian theme I like to add rice and grilled pineapple to this meal when serving. Fruit, salad or even a vegetable is always delicious to make a complete meal with.

Hawaiian Macaroni Salad

Fried Rice

Grilled Coconut Lime Pineapple

Honey Lime Poppy Seed Fruit Salad

Grilling Tips:

When ready to grill, prepare your grill by turning it on and cleaning it with a brush. Once the heat reaches about 350 degrees internally then add your chicken onto the clean grates.

Preparing Chicken: If your chicken breasts are really thick, pound them to thin them out. It will reduce cooking time and help it to cook more evenly.

Chicken: Boneless breasts (or thighs) make the best grilling chicken since they are lean and quick to make.

Cleaning the Grill: Make sure your grill is clean before you begin and rub some oil on the grates to prevent the chicken from sticking.

Grilling Chicken: You are aiming for a medium, indirect heat while grilling so that the outside of the chicken does not burn while you get the inside up to temperature. Cooking the chicken on a lower setting will keep the chicken from burning as well as keeping the skin on.

Close Lid: Keep the grill closed while cooking. This will keep the heat in and allow the chicken to cook quicker and more evenly.

More Grilled Chicken Recipes:

Grilled Honey Mustard Chicken

Honey Balsamic Chicken

Grilled Hawaiian Teriyaki Chicken Skewers

Citrus and Herb Chicken

Grilled California Avocado Chicken

Grilled Hawaiian Chicken

Amazingly tender and juicy chicken in a Hawaiian marinade that grills up perfectly and keeps the flavor through out!

Course Dinner, Main Course

Cuisine American

Keyword grilled chicken recipes, hawaiian chicken

Prep Time 15 minutes

Grill Time 10 minutes

Total Time 25 minutes

Servings 6 Servings

Calories 357kcal

Author Alyssa Rivers

Ingredients

4-6 chicken breasts boneless skinless

1/2 cup soy sauce low sodium

1/2 cup water

3/4 cups brown sugar

1/2 bunch of green onions chopped (reserve some for garnish)

1/4 cup white onion chopped

1/2 teaspoon minced garlic

1/2 teaspoon sesame oil

1/2 can coconut milk 13.5 ounce

Instructions

Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Place chicken breasts in marinade. Let chicken for at least 4 hours or overnight.

Grill chicken on a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.

Serve over rice, garnish with green onions and top with a little extra soy sauce.

Notes

Updated on May 19, 2020

Originally Posted on July 23, 2012

Nutrition

Instant Pot Teriyaki Chicken Thighs

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Instant Pot Teriyaki Chicken Thighs

Instant pot teriyaki chicken is meltingly tender chicken bites in a sweet and salty teriyaki sauce. Homemade teriyaki sauce and chicken thighs bites make this a quick and kid friendly chicken dinner. You can check out all of my instant…

The post Instant Pot Teriyaki Chicken Thighs appeared first on Dessert for Two.

Avocado Salsa

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Avocado Salsa

This easy and versatile Avocado Salsa is creamy and delicious, packed with flavor, and is great with chips, on a sandwich, with grilled chicken, or a salad! This will be your new go-to “Everything Sauce”! Looking for another delicious avocado salsa recipe that is sweet and savory? Try my Strawberry Avocado Salsa! Avocado Salsa: When Guacamole and Salsa Collide! I grew up in Texas with some of the best Tex-Mex food available on every corner. Continue reading Avocado Salsa at Cookies and Cups.

Swiss Raisin Meusli bread - again..

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Swiss Raisin Meusli bread - again..

Swiss Raisin Meusli bread – again..

Submitted by Bread1965 on May 18, 2020 – 2:46pm.

I’ve lost track of how many iterations of this I’ve made. But it’s definitely getting dialed in. I didn’t have all the right seeds this time round but wanted to make it this weekend and took some liberties taking it into a new direction – using a soaked oat porridge. It’s a great bread but could have used a bit more sweetness. It took longer to proof with all the oats and lost some of it’s sweetness as a result. I’ve found baking same day typically works best for sweetness of this bread. In this case I started the dough around 1:30pm and baked by 9:30pm. I suspect the high percentage of oats are what delayed everything. I’m also using AP supermarket flour as I’m using what I can get and not my locally milled flour.

400g flour – 80% all purpose 20% whole wheat

400g water – 100% hydration split between the flour and oat porridge

80g levain – 100% hydration

8g fine sea salt – 2%

40g raw honey – 10%

10g poppy seeds – 2.5%

10g sesame seeds – 2.5%

20g flax seeds – 5%

100g raisins – 25% – not soaked

110g rolled oats soaked with 160g boiling water (from total above) left to cool

Missing – sunflower and pumpkin seeds.

Mixed water not used for oats with rest of cooled oats to break them apart, then added starter to incorporate well. Then added starter and let rest. Half an hour later added salt and mixed for 7 minutes on medium. Let rest for half an hour and added salt and honey, mixed for a few minutes. Fifteen minutes later added seeds and raisins. Let rest for half an hour. Tried to mix to get window pain but wasn’t possible. The dough never really came together in a proper sense but did hold shape eventually with coil folds. The starter was active at the start but proof at 74 degrees was very slow. It took closer to 6 hours to get a good rise out of the dough (at which point I shaped) and towards the end cranked up the proofer to 78 degrees. I think I had far too much oats and would next time use half the amount. Again, the flour used was a commercial AP flour which I think is impacting some recent bakes. I had to push hydration to 100% because the dough was dry at first. The oats took up a lot more water than I realized.

Overall good, but not great. I cooked it a bit too hot. Crumb was nicely tender.

Homemade Funnel Cake

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Homemade Funnel Cake

Homemade Funnel Cake! Skip the fair and make your own funnel cake at home! The batter for these is so quick and easy to put together. You only need 20 minutes to make this fun treat on your own!

Homemade Funnel Cakes

The batter for these light and fluffy funnel cakes comes together in minutes! Drizzling the batter into hot oil creates a golden, puffed up swirled cake. Top with a sprinkle of powdered sugar to complete this fun classic fair dessert! Once you master these try some French Beignets. Or complete your fair food experience and enjoy some Pretzel bites and Pizza Kabobs.

What is a Funnel Cake?

Funnel cake is a light, thin batter that is fried until golden and topped with powdered sugar or other toppings. These fun treats are often served at fairs and carnivals. Most people don’t realize just how easy these are to make at home!! If you can whip up pancake batter, you can make funnel cake batter.

How to make Funnel Cakes at Home:

Heat the oil: the oil needs to reach a temperature of 375℉. Let the oil heat in a large pot or dutch oven while preparing the batter.

Make the batter: it’s as simple as mixing together the dry ingredients and adding to the wet ingredients. To help ensure no lumps in your batter sift the dry ingredients together.

Fry the batter: drizzle the batter into the hot oil. Cook the funnel cakes for about 90 seconds per side.

Add toppings: top your funnel cake with your favorites and serve!

How to pour batter for funnel cakes:

The name funnel cake actually comes from the fact that the batter is typically poured into a funnel and then poured into the hot oil. There are other options though if you don’t have a funnel.

Funnel: Find a funnel with a 1/4 inch hole, hold a finger or thumb over the hole in the bottom, pour the batter into the funnel, then release the batter over the oil. Pour the batter into a swirl, criss crossing back and forth.

Measuring Cup: add the batter to the measuring cup and pour the batter in a slow and steady stream into the oil.

Squeeze Bottle: make sure the lid has a hole about 1/4 inch wide to allow the batter to flow easily. This is my favorite method, it’s super easy to fill the bottle and make one after another before having to refill!

Pro Tip: After pouring the batter into the oil, you may notice the batter sinks to the bottom of the pot, just leave it there, let it cook and it will loosen as the batter fries and release allowing you to easily grab with tongs and flip.

How to Top Your Dessert:

Powdered sugar

Syrups/Sauces: Chocolate syrup, strawberry sauce, caramel.

Whipped Cream

Sprinkles

Fruit: add some diced strawberries, blueberries, or bananas.

More Dessert Recipes:

Strawberry Shortcake

Cinnamon Tortilla Chips

Fresas con Crema (Strawberries and cream)

No Bake Chocolate Eclair Dessert

Gooey Oreo Brownies

Funnel Cake

Easy Funnel Cake! Skip the fair and make your own funnel cake at home! The batter for these is so quick and easy to put together. You only need 20 minutes to make this fun treat on your own!

Course Dessert

Cuisine American

Keyword Funnel cake

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 8 Funnel Cakes

Calories 116kcal

Author Serene Herrera

Ingredients

vegetable oil for frying

1⅓ cup all purpose flour

2 tbsp sugar

¼ tsp salt

¾ tsp baking powder

1 large egg

1 cup milk

1 tsp vanilla extract

Instructions

Pour oil into a large dutch oven/saucepan, oil should be at least 2 inches deep. Heat over medium high heat until oil reaches 375℉ using a thermometer.

Sift the flour, sugar, salt and baking powder into a medium size bowl.

In a separate medium size bowl whisk together the egg, milk and vanilla extract.

Add the dry ingredients to the wet ingredients, stirring together. Batter should have a nice smooth pourable consistency.

Pour the batter into a squeeze bottle, measuring cup, or funnel. Slowly pour 1/3 cup of batter in a slow and steady stream into the hot oil. Start with a circle shape and then slowly criss cross and swirl with the remaining batter.

Fry for 90 seconds and then carefully flip the funnel cake using tongs to continue frying the other side for another 90 seconds.

After both sides are golden, remove from the oil and set on a paper towel lined plate.

Dust with powdered sugar or topping of choice and serve funnel cakes while warm.

Continue frying the remaining batter in the same method until all batter has been used.

Nutrition

Same-day Bake + Steam Challenge

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Same-day Bake + Steam Challenge

Submitted by Elsiebake on May 17, 2020 – 6:48pm.

I’m new to this site and I’ve been enjoying browsing through everyone’s recipes and discussions. After a few years of hiatus, I’ve just gotten myself back to baking sourdough breads, and I finally got a healthy starter going again after more than 2 months. (of course kicking myself for getting rid of my old starter after realizing how hard it is to get it started!) I am just coming out of the frustrating period of producing hockey pucks with the immature starter paired with an inpatient owner/baker.

Now that this part of the sourdough challenge is over, I’m facing another – creating sufficient enough steam without a cover. I have an awesome cast iron flat griddle that I bought from an antique store many years ago, and I love it. But because of its narrow oblong shape, none of my regular metal or glass bowls fit over. I know that I should just invest in a nice big cast iron dutch oven, but I’m just hesitating to buy more single-purpose items to clutter the kitchen.

Because I’m renting, I cannot make any alterations to my oven, so drilling holes on the side is not an option. And I’ve just been experimenting with different methods.

Today, I decided to whip up and bake a loaf on a same day. I know that the flavor and the oven spring would be much better after a cold ferment in the fridge, but I was just inpatient. The steaming methods I used today was a combination of steaming towel at the bottom of the oven, plus a few large ice cubes placed in a colander at the top of the oven. The slowly melting ice cubes create a slow trickle of water hitting the bottom of the oven immediately creating steam for good 10 minutes.

Of course, I should’ve tried this without the towel… but again, I should have also rested my dough in the fridge overnight. So it’s not really a conclusive experiment, but I’m enjoying the challenge before I defeat and end up buying a dutch oven….lol I have a few other ideas that I’d like to try in the near future.

The bread was delicious regardless.

Sautéed Garlic Asparagus with Bacon

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Sautéed Garlic Asparagus with Bacon

This garlic asparagus is an easy, fresh and tender side dish with bacon chopped up and sautéed together creating the perfect combination. Adding bacon enhances this delicious dish to the next level!

Everything is better with bacon! This bacon wrapped asparagus is another favorite of ours to add in the flavor combination of asparagus and bacon.

Sautéed Garlic Asparagus with Bacon

Fresh, green and crispy outside with a tender inside is the best way to enjoy asparagus. I am a fan of asparagus and try to add it whenever I can to any side dish or dinner meal that I can. Asparagus is healthy and easy to prepare. This garlic asparagus with bacon is the perfect combination of savory and sweet in one dish. It is quick, easy and amazingly delicious! The asparagus spears are fresh and flavorful with butter and garlic added to them. This side dish will be ready in less than 15 minutes!

Bacon! Who does not love bacon?! Throwing in chopped bacon with this asparagus just brings the flavor to the next level. It is tender and can be sweet depending on the type of bacon you purchase. I love the flavor combination as well as the texture it provides. Add this sautéed asparagus with bacon recipe to any meal and make a delicious complete meal in no time. This recipe is quick and easy to make and will add a fresh and colorful side dish to any summertime meal.

How Do You Trim Asparagus?

Asparagus is simple to trim and takes a split second to prepare. The bottom of the asparagus stalk has a tough and woody texture that is not tasty. By bending the stalk you will be able to see where the tough section is and the bottom will snap off leaving you with the tender, soft part of the asparagus.

Another way to trim the asparagus is by simply chopping off the ends using a sharp knife. Once you have the tough and woody part removed, cut your stalks into 2 to 3 inch pieces if possible. The closer each of them are in length the quick the asparagus will cook evenly together.

Asparagus with Bacon Ingredients:

Simple ingredients that take less than 15 minutes to sauté and create the perfect combination. This is easy to prepare and ready to be made quickly.

Bacon: Pick your type of bacon and sauté it with butter. You can either cut it before sautéing or sauté it in strips then cut afterwards.

Butter: This is used when cooking the asparagus.

Garlic Cloves: Adds in a garlic rich flavoring to the asparagus

Asparagus: Wash and trim the asparagus, then sauté in butter and garlic.

Italian Seasoning: Simple seasoning that has a variety of spices all in one jar.

Salt and Pepper: To taste!

How Do You Sauté Asparagus?

As your asparagus is cooking you will want to watch it carefully so it become tender but not overly soft. Once the asparagus color turns to a deep green that is an indicator it is cooked through and you can remove from heat.

Cook Bacon: In a large skillet over medium high heat, cook the bacon until crisp. Remove and wipe out the grease.

Sauté Asparagus: Add the butter, garlic, asparagus, Italian seasoning, and salt and pepper. Sauté until tender about 5-7 minutes.

Mix Together: Add the bacon back into the asparagus and serve.

Variations:

I love asparagus and how easy it is to make. There are a variety of ways to cook asparagus and flavors to go with it. If you are wanting to roast your asparagus try this roasted lemon honey garlic asparagus, bake it with this parmesan herb asparagus or grilling asparagus with this grilled asparagus recipe. It is always fun to add in or switch ingredients up after making this asparagus with bacon recipe a few times.

Here are more delicious ideas to add in:

Sun Dried Tomatoes

Mushrooms

Onions

Olives

Parmesan Cheese

Nuts

Tips for Sautéed Asparagus:

Asparagus: When buying asparagus look for medium sized asparagus stalks. Skinny stalks may overcook and become mushy. Thicker stalks will work too, just add extra time for cooking.

Butter: Substitute the butter for olive oil if needed.

Italian Seasoning: If you do not have Italian seasoning you can make the blend of herbs using oregano, parsley and basil. Using equal amounts of each you can create your own Italian seasoning at home.

What to Serve with Garlic Asparagus with Bacon:

Sautéed asparagus with bacon is a perfect combination that can enhance any meal. This side dish can go with just about any barbecue, spring or summer time meal or even during the holiday seasoning. This is a great snack during the day or light lunch side. Add this bacon asparagus side dish to your next dinner!

Make this a complete meal with:

Salmon

Chicken

Shrimp

Meat

More Satisfying Asparagus Recipes:

Asparagus Salad with Lemon Vinaigrette

Lemon Garlic Butter Herb Chicken with Asparagus

Shrimp and Asparagus Skillet

Crispy Garlic Chicken with Asparagus

Cheesy Chicken, Asparagus, Bacon and Mushroom Shells

Sautéed Garlic Asparagus with Bacon

This garlic asparagus is an easy, fresh and tender side dish with bacon chopped up and sautéed together. Adding bacon enhances this delicious dish to the next level!

Course Dinner, Side Dish

Cuisine American

Keyword asparagus and bacon, asparagus with bacon, garlic asparagus

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 People

Calories 312kcal

Author Alyssa Rivers

Ingredients

1/2 pound of bacon chopped

1 Tablespoon butter

3 garlic cloves minced

2 pounds asparagus cut into thirds

1 teaspoon Italian seasoning

salt and pepper

Instructions

In a large skillet over medium high heat, cook the bacon until crisp. Remove and wipe out the grease.

Add the butter, garlic, asparagus, Italian seasoning, and salt and pepper. Sauté until tender about 5-7 minutes.

Add the bacon back into the asparagus and serve.

Nutrition

White Chocolate Strawberry Cheerios Cups

New Post has been published on https://cookingawe.com/white-chocolate-strawberry-cheerios-cups/

White Chocolate Strawberry Cheerios Cups

White Chocolate Strawberry Cheerios Cups are easy, no-bake dessert recipe and perfect snack or breakfast to make ahead and grab and go on a busy morning. These yummy bites are made with just four simple ingredients: Cheerios cereals, white chocolate, coconut oil, and fresh strawberries. These are spring and summer version of my Chocolate Peanut Butter Cheerios Cups, you must check them, too.

Easy No-Bake Dessert or Snack

I love simple and easy recipes, with a few simple ingredients, like these White Chocolate Strawberry Cheerios Cups. You can make ahead a bunch of those yummy bites and grab a few whenever you are in a hurry and need something sweet and delicious to satisfy your sweet tooth. I made a chocolate-peanut butter version last year and they become very popular. Maybe you remember my Chocolate Peanut Butter Granola Cups, or my No Bake Oatmeal Cups, as well.

How to Make White Chocolate Strawberry Cheerios Cups

For this simple and easy recipe, you will need just four ingredients that you probably have on hand. The base is Cheerios cereals. Since it is the season of fresh, sweet, and juicy strawberries, this recipe uses them, too. And white chocolate melted with coconut oil is used as glue to hold strawberries and cereals together.

Next in a saucepan over low heat, stirring gently and constantly with a rubber spatula, melt white chocolate and coconut oil until it’s smooth and thin. Next stir in Cheerios cereals. And finally, gently fold in strawberries.

Divide the mixture into greased silicone molds. Place in the freezer to set, then remove from the mold and enjoy! Store leftovers in the fridge for 2-3 days or freeze for longer storage.

However, these easy, no-bake cups are incredibly easy to make. Crunchy Cheerios cereals coated with white chocolate and juicy strawberries make a perfect flavor and texture combo. You should try it.

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White Chocolate Strawberry Cheerios Cups

Author: Vera Z.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 12 cups

Category: Desserts

Method: no-bake

Cuisine: American

Print Recipe

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Description

White Chocolate Strawberry Cheerios Cups are easy, no-bake dessert recipe and perfect snack or breakfast to make ahead and grab and go on a busy morning.

Ingredients

2 ½ cups Cheerios cereals

12 oz. white chocolate chips, or white chocolate (finely chopped)

3 Tablespoons coconut oil

1 cup (5–6 oz.) diced strawberries

Instructions

Spray 12 cup silicone muffin pan with cooking spray and set aside. If you don’t have silicone mold use standard cupcake pan, just grease it really well.

First wash and dice strawberries, then set aside.

In a heavy bottom saucepan, over medium-low heat, stirring gently and constantly with a rubber spatula, melt white chocolate and coconut oil until it is smooth and thin.

Next stir in Cheerios cereals.

Finally, gently fold in strawberries.

Divide the mixture into greased silicone molds.

Place in the freezer to set, then remove from the mold and enjoy!

Store leftovers in the fridge for 2-3 days or freeze for longer storage.

The post White Chocolate Strawberry Cheerios Cups appeared first on OMG Chocolate Desserts.

Smoked Cheddar Apple Sourdough

New Post has been published on https://cookingawe.com/smoked-cheddar-apple-sourdough/

Smoked Cheddar Apple Sourdough

Submitted by Benito on May 16, 2020 – 12:16pm.

My partner requested a cheddar and apple bread so I put together this iteration based on Kirsten’s Basic Open Sourdough recipe.

Levain build 1:2:2

20 g mature starter

20 g bread flour

20 g whole wheat flour

40 g water

311 g white bread flour. 74% including levain

46 g whole wheat flour. 21% including levain

21 g dark rye flour. 5%

287 g warm water 74% hydration

7.5 g salt

77 g levain 9% prefermented flour

2 g diastatic malt powder 0.5%

Total flour without levain 378 g with levain 416.5 g

1 Honeycrisp Apple diced then baked in aluminum with maple syrup and cinnamon.

Cheddar cheese cubed.

1. Liquid Levain (0:00) — I build mine at around 1:2:2 and let it sit at about 80°F until it more than triples in volume and “peaks”. For my starter, this takes approximately 5-6 hours.

Flour for my starter feeds is composed of a mix of 10% rye, 90% bread flour

2. Autolyse (+3:00) — This is a pre-soak of the flour, diastatic malt and water. If concerned about the hydration hold back some of the water. You can add it back later, if necessary. Leave the autolyse for anywhere from 2-4 hours (I prefer 3 hours) while the levain finishes fermenting.

3. Add Levain (+6:00) — Spread on top of dough and work in using your hands. This is a good time to evaluate the feel (hydration) of the dough.

4. Add Salt (+6:30) — Place salt on top of dough and work in with hands. Dough will start to strengthen.

5. Light Fold (+7:00) — With dough on a slightly wet bench do a Letter Fold from both ways. NOTE: If baking more than one loaf, divide the dough before folding.

6. Lamination (+7:30) — Place dough on wet counter and spread out into a large rectangle. Add the baked apples and cheddar spreading on the laminated dough. Do a Letter Fold both ways.

7. Coil Fold (+8:15) — Do a Coil Fold inside the BF container.

8. Coil Fold (+9:00) — Do a Coil Fold inside the BF container.

9. Coil Fold (+9:15) — Do a =Coil Fold inside the BF container.

10. End of BF – Shaping (~11:30) — The duration of the BF is a judgement call. Shoot for 50-60% rise (assuming my fridge temp is set very low). Warmer fridge (above 39F) means your dough will continue to rise… so in this case, bulk to more like 40%. Divide and shape

11. Retard Overnight & Bake — Score cold and bake in a pre-heated 500F oven for 20 minutes with steam

12. Vent Oven 20 minutes into the bake — Vent oven and bake for 25 or more minutes at 420F.

I think that I need to cut the cheddar into smaller pieces next time, these were too large and impeded the oven spring somewhat and too many of them broke through the skin of the dough and melted and then burned. I think I would also drop the temperature more after taking off the lid and bake longer and lower to hopefully avoid as much burnt to a crisp cheese.

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I do like the blisters : )

Sweet BBQ Pulled Jackfruit

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Sweet BBQ Pulled Jackfruit

This Sweet BBQ Pulled Jackfruit is so moist and tasty and crazy similar to the real deal, even the fiercest of meat lovers will be all over it!

Jackfruit has got to be the coolest, awesomest new discovery that I’ve made since going vegan. The first time I had it — it was in a vegan restaurant — I got seriously freaked out at some point when I inspected my sandwich and thought for sure that there was meat in it. How could that be? It was a vegan place after all!? I had to look it up on the Internet to convince myself that it indeed was not meat and that it was safe for me to resume eating.

I mean, this stuff is so crazy similar in looks, texture and flavor to pulled meat, it IS almost scary. I think you need to experience it for yourself to truly believe it.

IF you’ve never tried it, that is. But if you have, then you know exactly what I’m talking about, and I don’t think I need to sell this recipe to you. You know just how crazy good this is going to be…

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14-Day Healthy Meal Plan (May 18-31)

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14-Day Healthy Meal Plan (May 18-31)

A free 14-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

14-Day Healthy Meal Plan

As always, I hope this find everyone safe and healthy! I am again providing 2 WEEKS of breakfast, lunch and dinner. Note that we are back to weekday breakfast and lunches serving one! I want to thank everyone for their feedback on the meals plans (one week vs. two). Please remember that on the 14 day plan, each weeks grocery list and plan is separated out and people can just choose to do 1 week at a time if they wish. I hope everyone is able to enjoy their Memorial Day safely!

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Philly Cheese Steak Sloppy Joes

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Philly Cheese Steak Sloppy Joes

This easy and comforting philly cheese steak sloppy Joe is made in less than 30 minutes and instantly became a family favorite. The flavor combination and melted cheese makes these sloppy joes irresistible!

I love a good cheesesteak recipe! If you love everything philly cheesesteak you will love this philly cheese steak chessy bread, slow cooker philly cheesecakes or philly cheesesteak stuffed peppers

Philly Cheese Steak Sloppy Joes

I don’t think I will ever go back to regular sloppy joes. These were amazing! I was not expecting these to be as good as they were. Maybe because sloppy joes are so simple and well, sloppy. My 9 year old ate them and loved them even with the onion and green pepper. The flavor of these were so delicious and reminded me of a philly cheese steak. They were especially amazing with the cheese all melty on top. This is a great quick and easy meal that puts a fun twist on sloppy joes!

Sloppy joes are pure comfort! They bring back so many childhood memories and gave me that feel good feeling while enjoying it with my kids. I am all about making a good sloppy Joe and this one is topnotch. My kids loved it which made it even better! It is a simple recipes and comes together quickly and effortlessly. These philly cheese steak sloppy joes are savory and delicious in every bite!

Philly Cheese Steak Ingredients:

Each ingredient is carefully picked to make the best Philly cheese steak sloppy Joe. The Philly cheese steak is a moist and tender ground beef base. Add in vegetables and extra flavoring to the beef making this taste more like a philly cheese steak.

Olive Oil: I used extra virgin olive oil to cook the ground beef in.

Beef: Ground beef is best and cooks up separately in a skillet with the olive oil.

Onion and Green Pepper: Chop up and add into the ground beef.

Steak Sauce: Use one of your favorite steak sauces.

Beef Broth: This adds flavoring as well as keeps the meat moist and juicy.

Cornstarch: Thicken the sauce with ground beef.

Water: Adds in extra moisture and create a thickener with the cornstarch.

Hamburger Buns: I like them toasted in the oven before layering the sandwich.

Provolone Cheese: Thinly sliced to melt over the cheese steak mixture.

Salt and Pepper: To taste!

Let’s Make a Sloppy Joe!

Brown the beef: In a large skillet heat the extra virgin olive oil over medium high heat. Add the ground beef and brown while breaking up in chunks with a spatula or spoon.

Add vegetables: Add the chopped green pepper and onion cooking for about 3-4 minutes until they start to become tender. Drain all excess liquid.

Bring to a boil: Add the beef broth and steak sauce and bring the mixture to a boil. Continue cooking until sauce is thick and bubbly.

Toast hamburger buns: While this is cooking, Split the hamburger buns and butter each side. Place the buns side down onto a separate skillet until golden brown.

Melt Cheese: Once the mixture has thickened, add the sliced cheese in an even layer on the top and let it melt.

Create a sloppy Joe: To assemble, place the bun on the bottom. Spoon the meat and cheese mixture on top.

The Recipe Critic Pro Tip:

Place buns on a baking sheet and add in the oven for 3 to 4 minutes until they are slightly golden.

Tips to Make the Perfect Sloppy Joe:

I do love a good sloppy Joe and this Philly cheese steak sloppy Joe is one of my favorites! My kids love it and since it is so easy to make it is a keeper. This greek sloppy joes or Hawaiian sloppy joes are also a hit at our house. Sloppy joes just have that comforting appeal as well as a quick and easy dish that have pantry ingredients. Sloppy joes are one of our favorites and I have learned how to make the perfect sloppy Joe.

Here are some tips to help create the best sloppy Joe:

Cooking Ground Beef: It is best to have your pan hot before adding the ground beef. This will help the ground beef cook evenly and thoroughly. I use a Staub cast iron pan to heat it up quickly. This will also help eliminate any excess water.

Cheese: Use the thinly sliced provolone cheese for best results on melting and getting the most flavor for a philly cheese steak sloppy Joe. You can also use shredded cheese and melt it over top of the philly cheese steak mixture before adding it to the buns.

Vegetables: Add in fresh mushrooms, canned tomatoes or shredded carrots to the onion and green pepper mix.

Broth: I highly recommend sticking with beef broth for the added flavoring but if you are a chicken or vegetable stock lover these will work great too.

Taco Seasoning: To add more flavor add in taco seasoning. I love the extra flavoring and you can even have it on hand with my recipe.

Warming Up:

Once cooled, store the philly cheese steak mixture in an airtight container and place in the refrigerator. Store for 3 to 4 days in the refrigerator or 1 to 2 months in the freezer. This will reheat well in the microwave or in a skillet on medium heat. Add the mixture on a bun and you have another left over meal!

More Comforting Recipes to Try:

Slow Cooker French Dip Sandwich

Tuna Noodle Casserole

Literally the BEST Chicken Noodle Soup

20 Minute Cheesy Beef and Shells

Slow Cooker Swedish Meatball

Philly Cheese Steak Sloppy Joes

Course Dinner

Cuisine American

Keyword philly cheese steak sloppy joes, philly cheesesteak sloppy joes, sloppy joe recipes, sloppy joes

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 Sandwiches

Calories 481kcal

Author Alyssa Rivers

Ingredients

1 Tablespoon Extra Virgin Olive Oil

1 Pound Ground Beef

1 medium Onion chopped

1 Green Pepper chopped

1/4 cup Steak Sauce

1 cup Beef Broth

1 Tablespoon Cornstarch

1 Tablespoon Water

4 Hamburger Buns

4 slices Provoline Cheese

Salt and Pepper to Taste

Instructions

In a large skillet heat the extra virgin olive oil over medium high heat. Add the ground beef and brown while breaking up in chunks with a spatula or spoon.

Add the chopped green pepper and onion cooking for about 3-4 minutes until they start to become tender. Drain all excess liquid.

Add the beef broth and steak sauce and bring the mixture to a boil. Continue cooking until sauce is thick and bubbly.

While this is cooking, Split the hamburger buns and butter each side. Place the buns side down onto a separate skillet until golden brown.

Once the mixture has thickened, add the sliced cheese in an even layer on the top and let it melt.

To assemble, place the bun on the bottom. Spoon the meat and cheese mixture on top.

Notes

Updated on May 15, 2020

Originally Posted on January 5, 2013

Nutrition

First Blog Post/First Experiment

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First Blog Post/First Experiment

Submitted by Surfcast23 on May 15, 2020 – 12:32pm.

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I am a new baker working my way through Flour, Water Salt and Yeast. My girlfriend loves Rosemary and Olive bread so I decided to try one by adapting Forkish’s Overnight Country Blonde recipe. I think it turned out pretty well with the exception of a crust that was a tad bit too chewy, but she loved it so what do I know.

Recipe

White flour 402 g

Rye flour 37 g

Wheat flour 11 g

Water 342 g

Salt 5 g

Levain 108 g

Olives 117 g

Rosemary 1 large sprig infused in the water above

Rosemary 1.5 tbl leaves chopped

Method

Autolyse for 30 mins

Mixed the dough with 91* F water. The final mix temp was 78* I folded four times at intervals of 15 mins, 15 mins, 20 mins and the last at 30 mins. The bulk fermentation was 11 hours and fifty minutes. Proofing took 2 hours and 17 mins. Cooked @ 475* in covered a dutch-oven then 20 mins uncovered.

The Best Grilling Recipes Ever

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The Best Grilling Recipes Ever

These grilling recipes are the BEST and have so much flavor in each recipe. Grill to perfection with each of these delicious and simple to make recipes. From Beef, Chicken to Pork and seafood these grilling recipes will become family favorites this summertime.

More Options for Grilling Recipes: Must Make Summertime Grilling Recipes, Top Summer Grilling Recipes or Amazing Grilling Recipes

You guys, I just can’t contain my excitement because GRILLING SEASON IS HERE! This is my favorite type of food – backyard bbq, summer grilling spectacular! I am grilling everything in site and I want to make every single one of the amazing grilling recipes I’ve rounded up for you today!

Grilling Recipe Tips:

Grill to perfection with these grilling recipe tips! Learn how to prepare your meat to cooking it then enjoying a delicious grilled meal. Impress your family and friends with these grilling recipes this summertime.

Clean Grill: Yes, you will want a clean grill before starting. Heat up the grill and clean it off using a brush or a grill cleaning spray.

Prepare the Meat: If you need to marinate prior to grilling or cut the fat, the best time to do it is before grilling it. Read through the recipe prior to grilling for best results.

Warm Meat: Sounds strange right?! Technically you don’t need to warm the meat up but let the cold meat from the refrigerator sit on the counter for 15 to 30 minutes letting it rest at room temperature. This will ensure an even and simple cooking time.

Leave the Meat: Try not to move your meat around on the grill too often. It is best to leave the meat cooking in one place then flip over to finish cooking it through. If the meat is sticking to the grill, leave it and it will unstick after it is finished cooking.

Don’t Squish the Meat: When grilling it is tempting to lay the spatula on top of the meat and squeeze it down to see all the juices run out. Don’t! This is all the fat and juiciness that you need for flavor and cooking.

Bone In Meat: Cook these meats on high and over direct heat. Once they have a nice crust look, lower the temperature and place in the indirect heat to finish grilling.

Flare Ups: These do happen every once in a while. Keep a spray bottle of water close by and use it when needed.

Meat Thermometer: This will save your grilling recipes by knowing exactly when your meat is done. Place the meat thermometer in the thickest part of the meat. Once it reaches the internal safety degree for that type of meat, take it off the grill to rest.

Before Cutting: Be patient and let the meat rest before cutting into it. This will help the meat hold tight to all the juiciness in the meat. 15 minutes is a good number to wait on.

Cutting Meat: When cutting the steak, remember to cut against the grain. The lines in the meat are the direction you want to find and cut opposite of those lines. This will enhance the flavor of the meat as well as keep it tender.

Cooking Steak to Perfection:

Know how to cook your steak the way you like! Steaks cook up easily and look even prettier on a grill. It is best to cook a little under temperature. Using a meat thermometer will help you to know what temperature you are wanting.

To gauge the perfect temperature, use a meat thermometer.

Rare: Temperature: 115°F; Remove when it reaches 110°F

Medium-Rare: Temperature: 125°F; Remove when it reaches 120°F

Medium: Temperature: 135°F; Remove when it reaches 130°F

Medium-Well: Temperature: 140°F; Remove when it reaches 135°F

Well Done: Temperature: 150°F; Remove when it reaches 145°F

Grilling Chicken the Easy Way:

Chicken is simple to grill and takes minute to get to the perfect temperature. The safe internal temperature for cooked chicken is 165 degrees Fahrenheit. Simply place a meat thermometer into the chicken at its thickest part to check the internal temperature. Grilling tender and juicy chicken has become even easier with these simple and delicious recipes.

Pork Grilling Cooking Temperatures:

Pork is simple to grill and has a unique flavor. Add in stuffings or marinate any pork for extra flavor and tenderness. Enjoy the best pork by grilling pork between 145 degrees Fahrenheit (medium-rare) and 160 degrees Fahrenheit.

Grilling Seafood:

Salmon is one of my favorite meals to grill. It is simple and usually takes less than 15 minutes. Shrimp and scallops are also fun to see the grill marks on and taste how delicious each one is. Create a masterpiece with these seafood grilling recipes and WOW your family and friends.

Updated on May 15, 2020

Originally Posted on June 18, 2014

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