Tuxedoville’s Rhubarb Muffins Recipe

Tuxedoville’s Rhubarb Muffins Ingredients:

Tuxedoville's Rhubarb Muffins Recipe
Tuxedoville’s Rhubarb Muffins Recipe
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground nutmeg (optional)
  • 1 1/4 cups diced rhubarb
  • 1/3 cup raisins
  • 1 cup buttermilk
  • 1 cup lightly packed brown sugar
  • 1/4 cup butter, melted
  • 1 large egg

Directions:

  1. Pre-heat oven to 350 levels F (175 levels C). Grease 12 muffin cups or line with paper muffin inserts.
  2. Whisk flour, sodium bicarbonate, baking powder, salt, cinnamon, and nutmeg together inside a bowl stir rhubarb and raisins into flour mixture.
  3. Whisk buttermilk, brown sugar, melted butter, and egg together inside a large bowl stir flour mixture into buttermilk mixture just until all elements are moistened. Divide batter evenly in to the prepared muffin cups.
  4. Bake within the pre-heated oven until a toothpick placed in to the center arrives clean, about 25 minutes. Awesome within the pans for any couple of minutes before getting rid of from pan. Serve warm or at 70 degrees.

Tuxedoville’s Rhubarb Muffins Recipe is ready to serve.

Creamy Avocado Chicken Salad Recipe

Creamy Avocado Chicken Salad Ingredients:

Creamy Avocado Chicken Salad Recipe
Creamy Avocado Chicken Salad Recipe
  • 2 cooked chicken breast halves, diced
  • 1 ripe avocado, sliced
  • 1/2 cup sour cream
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt

Directions:

  1. Process chicken inside a mixer until carefully chopped. Add avocado, sour cream, pepper, lime juice, garlic clove powder, onion powder, and salt process until completely combined and almost pureed.

Creamy Avocado Chicken Salad Recipe is ready to serve.

Zucchini Pasta with Pine Nuts Recipe

Zucchini Pasta with Pine Nuts Ingredients:

Zucchini Pasta with Pine Nuts Recipe
Zucchini Pasta with Pine Nuts Recipe
  • 3 tablespoons pine nuts
  • 6 ounces thin spaghetti
  • 3 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 3 cloves garlic, pressed
  • 1 zucchini, thinly sliced into rounds
  • 2 tablespoons lemon juice
  • 2 teaspoons Italian seasoning
  • salt and ground black pepper to taste
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1 roma tomato, diced

Directions:

  1. Warmth a skillet over medium-high warmth prepare and stir pine nuts within the hot skillet until toasted and aromatic, about a few minutes.
  2. Bring a sizable pot of gently salted water to some boil. Prepare spaghetti within the boiling water, stirring from time to time until cooked through but firm towards the bite, four to five minutes. Drain and return pasta to pot to help keep warm.
  3. Warmth essential olive oil inside a skillet over medium warmth saute onion and garlic clove until onion softens, five to ten minutes. Add zucchini, fresh lemon juice, Italian seasoning, salt, and pepper prepare and stir until zucchini is translucent, about a few minutes.
  4. Pour milk over zucchini mixture and simmer until zucchini is softened, five to ten minutes add pasta and toss. Transfer pasta mixture to plates and top each with Mozzarella dairy product, pine nuts, tomato, and pepper.

Zucchini Pasta with Pine Nuts Recipe is ready to serve.

Bob Lob Lobster Recipe

Bob Lob Lobster Ingredients:

Bob Lob Lobster Recipe
Bob Lob Lobster Recipe
  • 1 (6 ounce) lobster tail
  • Marinade:
  • 1/4 cup olive oil
  • 1/4 cup chopped Italian flat-leaf parsley
  • 3 tablespoons lime juice
  • salt and ground black pepper to taste
  • water as needed

Pasta:

  • 1/2 pound angel hair pasta
  • 1/4 cup olive oil
  • 1/2 cup sliced fresh mushrooms
  • 1 teaspoon minced garlic
  • 2 tablespoons butter
  • 1 tablespoon capers
  • 1/4 cup chopped Italian flat-leaf parsley
  • 4 cherry tomatoes, cut into quarters
  • 1 tablespoon lime juice

Directions:

  1. Cut lobster tail lengthwise along spend to within 1/2-inch from the finish from the tail.
  2. Whisk 1/4 cup essential olive oil, 1/4 cup parsley, 3 tbsps lime juice, salt, and pepper together inside a shallow bowl until marinade is also mixed. Place lobster tail, cut-side up, within the marinade and spoon marinade within the meat marinate for around ten minutes.
  3. Pre-heat oven to 375 levels F (190 levels C).
  4. Line a baking dish with aluminum foil. Fill the dish with water about 1/2-inch deep. Remove lobster from marinade, arranging marinade for basting. Place lobster within the baking dish. Spoon 1/2 from the marinade within the lobster.
  5. Bake lobster within the pre-heated oven, basting every a few minutes with remaining marinade, until lobster meat is cooked through and opaque, 20 to 25 minutes. Remove meat from spend and chop.
  6. Bring a sizable pot of gently salted water to some boil. Prepare angel hair within the boiling water, stirring from time to time until cooked through but firm towards the bite, four to five minutes. Drain pasta, arranging 3 tbsps pasta water.
  7. Warmth 1/4 cup essential olive oil inside a skillet over medium warmth prepare and stir mushrooms and garlic clove until aromatic, about 3 minutes. Add butter and capers prepare and stir until butter is melted, about one minute. Add 1/4 cup parsley and tomato plants prepare and stir for one minute.
  8. Mix lobster meat, 1 tablespoon lime juice, cooked pasta, and reserved pasta water into mushroom mixture prepare and stir until heated through, about one minute.

Bob Lob Lobster Recipe is ready to serve.

Mango Mousse Recipe

Mango Mousse Ingredients:

Mango Mousse Recipe
Mango Mousse Recipe
  • 1 cup heavy whipping cream
  • 1 cup mango, pureed

Directions:

  1. Beat cream inside a glass or metal bowl until stiff peaks form. Raise your beater or whisk upright: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hrs.

Mango Mousse Recipe is ready to serve.

Creamy Grilled Cheese Roll-Ups Recipe

Creamy Grilled Cheese Roll-Ups Ingredients:

Creamy Grilled Cheese Roll-Ups Recipe
Creamy Grilled Cheese Roll-Ups Recipe
  • 10 slices sandwich bread, crusts removed
  • 1 (8 ounce) package cream cheese, at room temperature
  • 3 tablespoons finely chopped fresh chives finely chopped fresh chives
  • 2 1/2 tablespoons finely chopped white onion
  • 1 pinch cayenne pepper
  • 10 slices provolone cheese
  • 10 toothpicks, or as needed
  • 1/2 cup butter, melted

Directions:

  1. Pre-heat oven to 400 levels F (200 levels C).
  2. Flatten bread slices on the work surface utilizing a moving pin.
  3. Mix cream cheese, chives, onion, and red pepper cayenne together inside a bowl until smooth and creamy. Spread a thick layer of cream cheese mixture on 1 side of every bit of bread. Place 1 slice provolone cheese over cream cheese layer. Roll bread around cheese filling and secure each roll having a toothpick.
  4. Brush each cheese roll with butter and put, seam-side lower, on the baking sheet.
  5. Bake within the pre-heated oven for five minutes switch comes and continue baking until gently browned, five to ten minutes more. Remove toothpicks and cut each roll in two.

Creamy Grilled Cheese Roll-Ups Recipe is ready to serve.

South African Koeksisters Recipe

South African Koeksisters Ingredients:

South African Koeksisters Recipe
South African Koeksisters Recipe

Soaking Syrup:

  • 3 cups white sugar
  • 2 cups water
  • 3 1/4-inch-thick slices peeled fresh ginger
  • 1/2 lemon, zested in large strips
  • 1 teaspoon lemon juice

Koeksisters:

  • 2 cups cake flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into chunks
  • 1/2 cup milk
  • 2 cups oil, or as needed

Directions:

  1. Mix sugar, water, ginger root, lemon zest, and fresh lemon juice together inside a soup pot provide a boil, reduce warmth to medium, and prepare for ten minutes. Awesome syrup to 70 degrees, transfer to some container, and refrigerate until tastes blend, 8 hrs to overnight.
  2. Sift flour, baking powder, and salt together inside a bowl. Rub the butter in to the flour mixture together with your tips of the fingers until mixture includes a cornmeal texture. Add some milk mix until an even dough forms. Wrap the dough in plastic wrap and allow it to relaxation for just two hrs.
  3. Turn the dough out onto a gently floured work surface and roll right into a 5×14-inch rectangle about 1/4-inch thick. Cut the dough into 28 1/2-inch wide strips. Twist pairs of strips together and pinch the finishes together. Repeat for all those strips. Cover strips having a flannel and let relaxation for fifteen minutes.
  4. Warmth a couple of-inches of oil inside a deep-fryer or large soup pot to 350 levels F (175 levels C). Convey a wire rack on the baking sheet.
  5. Pour a few of the cold syrup right into a bowl and return remaining syrup towards the refrigerator.
  6. Employed in batches, fry koeksister twists in herbal until twists swell and therefore are golden brown, two to five minutes. Remove koeksisters from herbal having a slotted spoon and immediately immerse in cold syrup for ten seconds. Transfer drenched koeksisters to prepared wire rack to awesome. Replenish cold syrup as necessary.

South African Koeksisters Recipe is ready to serve.

Sriracha Honey Chicken Recipe

Sriracha Honey Chicken Ingredients:

Sriracha Honey Chicken Recipe
Sriracha Honey Chicken Recipe
  • 3 tablespoons Sriracha hot sauce
  • 1 tablespoon honey
  • 1 tablespoon butter, melted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 skinless, boneless chicken breast halves skinless, boneless chicken breast halves

Directions:

  1. Pre-heat oven to 450 levels F (230 levels C).
  2. Whisk Sriracha sauce, honey, butter, garlic clove powder, onion powder, Italian seasoning, salt, and pepper together in a tiny bowl.
  3. Place chicken inside a baking dish. Pour Sriracha mixture within the chicken and switch to coat chicken completely.
  4. Prepare within the pre-heated oven until no more pink within the center and also the juices run obvious, 15-20 minutes. An immediate-read thermometer placed in to the center should read a minimum of 165 levels F (74 levels C).

Sriracha Honey Chicken Recipe is ready to serve.

Chicken and Gnocchi Soup from Silk Recipe

Chicken and Gnocchi Soup from Silk Ingredients:

Chicken and Gnocchi Soup from Silk Recipe
Chicken and Gnocchi Soup from Silk Recipe
  • 4 tablespoons olive oil (or butter)
  • 1 cup finely diced onion
  • 2 garlic cloves, minced
  • 4 tablespoons all-purpose flour
  • 1 (32 ounce) carton chicken broth
  • 1 cup finely shredded carrots
  • 1/2 cup finely diced celery
  • 1 cup diced, cooked chicken breast meat
  • 1 cup fresh or frozen spinach, coarsely chopped
  • 1 pound fresh or frozen store-bought gnocchi
  • 2 cups Silk® Original Coconutmilk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • Salt and pepper, to taste
  • Freshly grated dairy-free Parmesan cheese (optional)

Directions:

  1. Saute the onion and garlic clove within the oil (or butter).
  2. Once the onion becomes translucent, add some flour making a roux. Allow the oil and flour mixture prepare for 1 minute before adding chicken broth.
  3. Add some celery, celery and chicken in to the roux. Simmer until veggies are tender, adding green spinach.
  4. Prepare gnocchi based on package directions.
  5. Add some coconut milk towards the chicken and veggies sauce. Once mixture thickens again, add some cooked gnocchi and seasonings.
  6. Top with Parmesan if preferred and serve immediately.

Chicken and Gnocchi Soup from Silk Recipe is ready to serve.

Quinoa Fried Rice Recipe

Quinoa Fried Rice Ingredients:

Quinoa Fried Rice Recipe
Quinoa Fried Rice Recipe

Quinoa:

  • 1 1/2 cups water
  • 1 cup quinoa
  • salt to taste

Sauce:

  • 2 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons teriyaki sauce
  • 3/4 teaspoon sesame oil
  • Fried Quinoa:
  • 1 tablespoon olive oil, divided
  • 2 carrots, peeled and chopped
  • 1/4 onion, chopped
  • 3 scallions, chopped, divided
  • 3 cloves garlic, minced
  • 1/2 teaspoon minced fresh ginger
  • 2 eggs, beaten

Directions:

  1. Bring water and quinoa to some boil inside a soup pot season with salt. Reduce warmth to medium-low, cover, and simmer until quinoa is tender and water continues to be absorbed, 15-20 minutes. Remove soup pot from warmth and let take a few minutes fluff quinoa having a fork. Refrigerate until awesome, 8 hrs to overnight.
  2. Mix soy sauce, teriyaki sauce, and sesame oil together inside a bowl until sauce is also mixed.
  3. Warmth 1 1/2 teaspoons oil inside a large skillet over high warmth saute celery and onion for just two minutes. Add 2 scallions, garlic clove, and ginger root saute until aromatic, a couple of minutes more. Add some remaining 1 1/2 teaspoons oil and quinoa prepare until heated through, a couple of minutes.
  4. Stir sauce into quinoa mixture prepare and stir until evenly covered, a couple of minutes.
  5. Make well in the heart of the quinoa mixture. Pour eggs in to the well prepare and stir until eggs are scrambled and cooked through, two to three minutes. Add peas and prepare until heated through, two to three minutes. Add remaining scallion.

Quinoa Fried Rice Recipe is ready to serve.