The ramen noodles soak up a lot of the broth if not eaten right when the noodles are done cooking. You can prepare this ahead of time, just make sure to add the noodle right before you are ready to eat.
- 2 tablespoons peanut oil
- 1 pound chicken thighs or breast or a mix sliced (or left whole if using the crockpot)
- 1 teaspoon fresh ginger grated (you may add more to your liking)
- 1 cloves garlic minced or grated
- 1 sweet potato chopped (skin removed if desired)
- 2 red peppers thinly sliced
- 12 ounces cremini mushrooms sliced
- 1/4 cup thai red curry paste
- 2 teaspoons smoked paprika
- 1 ounce can coconut milk
- 4 cups low-sodium chicken broth
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons fish sauce
- 1/2 cup creamy peanut butter
- 1 lime juiced
- 2 tablespoons brown sugar
- 4 packages Ramen noodle soup seasoning packets discarded (you may also just use your favorite pasta)
- chopped peanuts for serving
- chopped cilantro for serving
To make this on the Stove
- Heat a large pot over medium high heat. Add 1 tablespoon peanut oil and the chicken.
- Brown the chicken, stirring once or twice for about 10 minutes or until the chicken is cookedI through. Carefully remove the chicken from the pot.
- Add another tablespoon of peanut oil, the ginger, garlic, sweet potato and peppers.
- Cover and cook 8-10 minutes or until the sweet potato is tender.
- Add the mushroom and cook 5 more minutes.
- Add in the curry paste and smoked paprika, stirring until the curry paste has coated the veggies.
- In the meantime, add 1 cup of chicken broth to a heat safe bowl and microwave on high for 1 minute or unitll very hot. Carefully stir in the peanut butter until completely smooth.
- Add the chicken back into the pot along with the coconut milk, remaining chicken broth, soy sauce, fish sauce, peanut butter mixture, lime juice and brown sugar.
- Stir until the peanut butter has been fully incorporated into the soup.
- Bring the soup to a boil and then add the ramen noodles and cook for 3-4 minutes (if using regular noodles you will need to cook the noodle for a longer period of time, probably about 8 minutes).
- Once the noodles are ready serve soup immediately and garnish with fresh chopped cilantro and peanuts.
To make this in the crockpot
- Add the peanut oil, chicken, ginger, garlic, sweet potato, red peppers, curry paste, smoked paprika, coconut milk, chicken, broth, soy sauce, fish sauce, peanut butter and brown sugar to the crock pot bowl.
- Cover and cook for 6-8 hours on low or 4 hours on high, stirring if you can once or twice.
- During the last 30 minutes add the mushrooms and then during the last 5 minutes add the noodles (if using regular noodles you will need to cook them for a longer period of time, probably about 10 minutes).
- Once the noodles are cooked serve immediately and garnish with fresh chopped cilantro and peanuts
- 1/2 cup (1 stick or 115g) unsalted butter
- 1 cup (200g) packed light or dark brown sugar (I prefer dark)
- 5 – 6 Tablespoons heavy cream, divided
- 1 1/4 teaspoon salt
- 2 1/2 cups (240-300g) confectioners’ sugar, sifted
- Melt the butter in a small saucepan over medium heat.
- Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar is dissolved.
- Add salt.
- Allow to bubble for about 2 minutes, whisking every 30 seconds or so.
- Remove from heat, pour into a heat-proof mixing bowl, and allow to cool for about 30 minutes.
- With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners’ sugar and 3 more Tablespoons of heavy cream.
- Slowly add 1/2 cup more confectioners’ sugar until you reach the desired consistency.
- Add 1 more Tablespoon heavy cream if you find the frosting too thick.
- Frost cake or cupcakes and garnish with Salted Caramel Sauce if desired.
The best piping tip for this frosting is the Wilton #12 round tip. If you pipe this salted caramel frosting with star tips, it will not hold its shape as nicely since the frosting is so creamy. So I suggest a simple round tip.
Fresh summer okra, sliced and cooked with canned tomatoes (you could use fresh instead), bacon, onion, celery, and a few seasonings makes a delicious vegetable side dish for almost any meal.
- 4 slices bacon
- 1 medium onion, chopped
- 1/3 cup chopped celery
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can stewed tomatoes
- 1/2 cup water or chicken broth
- 4 cups sliced okra
- 3/4 teaspoon seasoned salt
- 1 teaspoon Tabasco sauce
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- Cook bacon in a cast iron Dutch oven. Remove bacon and set aside.
- Add onion and celery to the bacon grease and cook until soft, about 7-8 minutes.
- Add tomatoes, water, okra, and seasonings. Cook 20-25 minutes, maintaining a simmer and stirring occasionally.
- Crumble bacon and stir in just before serving.
Most people are pretty sure that if you dress a salad too far in advance it will wilt and become disgusting and an embarrassment. But that is so arbitrary! We like wilted spinach. We like cucumber salad and coleslaw when they have been pre-dressed and allowed to release a good bit of their water. It concentrates their flavors and gives them a very different, but no less awesome, texture. Well, I’m here to tell you that the same thing happens with lettuce, and we should embrace it, not throw it away and make a new salad!
The thing is, a drained lettuce salad is one of the greatest sandwich condiments of all time. Instead of a big, unwieldy piece of lettuce, you can pack half a head of compressed lettuce on a sandwich, and think about what that means for the flavor of your sandwich! The only problem is marketing. Nobody wants to eat a sandwich with something called “old salad” on it, so in a fit of brilliance, I coined the term Pico de Lettuce. And I put it on the menu at the sub shops, and nobody seemed to notice. People talk about the sandwich and act like they already know what Pico de Lettuce is. And they like it! But if they knew that it was just old salad they would probably be bummed.
- 1 head of romaine lettuce, cleaned, dried, and cut into 1/2-inch ribbons
- 1 garlic clove, minced
- 1 small red onion, sliced thin
- Juice of 1/2 lemon
- 1 teaspoon white vinegar
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt
- Combine the lettuce, garlic, onion, lemon juice, vinegar, olive oil, and salt in a medium mixing bowl.
- Let sit, stirring occasionally, for 30 minutes.
- Drain off most of the liquid and make the most interesting martini you’ve ever had.
- Store the Pico de Lettuce in the fridge, where it will keep for a week but, like many green things, will become less beautiful as the week progresses.
Makes enough for 4-6 sandwiches
These oven-fried pickles are seriously addictive and have become a total Delish snack staple. They’re super easy to make and are a perfect afternoon snack when you’re craving something salty and crunchy.
The best part of these pickles is their versatility. Not a fan of dill chips? Try bread and butter, or any other flavor you’re crazy about! Same goes for the spices in the breading — if you’re not a fan of spice you could tone it down with some freshly cracked pepper. If you love spice, amp up the cayenne — or even try putting a dash of your favorite hot sauce into the egg dredge! The possibilities are endless.
- 1 cup sliced pickles
- 1 cup panko bread crumbs
- 2 Tablespoons melted butter
- 4 Tablespoons finely chopped fresh dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- kosher salt
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- Ranch dressing, for dipping
- Preheat oven to 450° and line a large baking sheet with parchment paper.
- Pat pickles dry with paper towels.
- In a medium shallow bowl, mix together panko, butter, dill, garlic powder and cayenne. Season mixture with salt and pepper.
- Working in batches, toss pickle coins in flour until lightly coated, then toss pickles in eggs. Dredge the pickles in the panko mixture until fully coated.
- Place pickles on prepared baking sheet and bake until the coating is golden and crispy, about 15 minutes.
- Serve warm with ranch dressing.
What’s great about this recipe is that it’s uniquely scaled for you, a duo, or a whole damn crew. The blackberry jam keeps nicely in the refrigerator for about two weeks, so this is a toast you can remake countless times. It’s hearty enough for a meal, delicate enough as a snack, and downright georgous as an appetizer.
- 1 1/2 cups blackberries
- 1/2 cup blueberries
- 1 teaspoon vanilla
- 1 1/2 Tablespoons sugar
- 3 Tablespoons water
- 1 – 2 teaspoons cornstarch, sifted
- 8 oz challah bread, sliced (or your bread of choice!)
- 4 oz goat cheese
- Fresh mint to garnish
- In a medium-sized saucepan combine the blackberries, blueberries, vanilla, sugar, and water (covered) over a medium low flame. Once simmering and the fruit begins to burst (about 5 minutes) gently mash with a fork or potato masher, then whisk in the cornstarch until well incorporated.* Cover once more and simmer over a low flame until needed.
- Meanwhile, toast the challah bread as desired — I recommend extra crispy.
- When ready, smear each slice of challah bread with a thick layer of goat cheese, then spoon over with the smashed blackberries. Garnish with mint, then eat!
* Add 1 teaspoon if you want the blackberries more runny, 2 teaspoons for a thicker texture!
- If eating for one, still follow the recipe! the leftover blackberries can be refrigerated in a glass container for up to two weeks, so you make this toast even quicker the next time you crave it.