Top 5 Curry Tasty Recipes

Warm yourself this winter with our collection of  Top 5 curry recipes members. Find comfort in everything from a slow-cooked lamb curry to a fragrant massaman beef curry. For something lighter, try the coconut chicken curry.

Top 5 Curry Tasty Recipes

Recipe#01

Thai Red Curry Chicken

INGREDIENTS:

 . 1 1/2 tablespoons vegetable oil
 . 1kg chicken thigh fillets, trimmed, cut in half crossways
 . 114g can Thai red curry paste (see note)
 . 1 cup Continental Real Chicken Stock
 . 150g fresh shiitake mushrooms, stems trimmed, halved
 . 230g can sliced bamboo shoots, drained
 . 1 tablespoon fish sauce
 . 1 tablespoon brown sugar
 . 140ml can coconut milk
 . 1/3 cup basil leaves
 . Steamed SunRice Jasmine Fragrant Rice, to serve

Method:

Step 1
Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.

Step 2
Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.

Step 3
Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.

Step 4
Stir in basil. Spoon curry over rice. Serve.

Recipes#
1/5

Top 5 Curry Tasty Recipes

Warm yourself this winter with our collection of  Top 5 curry recipes members. Find comfort in everything from a slow-cooked lamb curry to a fragrant massaman beef curry. For something lighter, try the coconut chicken curry.

Top 5 Curry Tasty Recipes

Recipe#02

Tomato and Lamb Curry

INGREDIENTS:

 . 1 tablespoon olive oil
 . 500g lamb leg steaks, cut into 2cm pieces
 . 1 brown onion, finely chopped
 . 100g (1/3 cup) rogan josh curry paste
 . 1 x 400g can diced tomatoes
 . 2 tablespoons tomato paste
 . 250ml (1 cup) Campbell's Real Stock Beef
 . 750g butternut pumpkin, peeled, deseeded, cut into 2.5cm pieces
 . 200g green beans, topped, coarsely chopped
 . 150g (1 cup) frozen peas
 . 270g (11/3 cups) SunRice Basmati Rice
 .1/2 cup fresh coriander leaves

Method: 

Step 1
Heat 3 teaspoons of oil in a large heavy-based saucepan over medium-high heat. Add half the lamb and cook, turning, for 1-2 minutes or until browned. Transfer to a heatproof bowl. Repeat with the remaining lamb.

Step 2
Heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring, for 5-6 minutes or until soft. Add the curry paste and cook, stirring for 2 minutes or until aromatic.

Step 3
Add the tomato, tomato paste, stock and pumpkin. Cover and bring to a simmer. Add the lamb and cook, partially covered, for 15 minutes or until the pumpkin is almost tender.

Step 4
Add the beans and peas and cook, partially covered, for 5 minutes or until vegetables are just tender.

Step 5
Meanwhile, cook the rice, following packet directions. Drain. Divide the rice among serving bowls. Top with curry and coriander and serve.

Recipes#
2/5

Top 5 Curry Tasty Recipes

Warm yourself this winter with our collection of  Top 5 curry recipes members. Find comfort in everything from a slow-cooked lamb curry to a fragrant massaman beef curry. For something lighter, try the coconut chicken curry.

Top 5 Curry Tasty Recipes

Recipe#03

Beef Mince and Pea Curry

INGREDIENTS:

 . 2 tablespoons vegetable oil
 . 1 brown onion, finely chopped
 . 2 garlic cloves, crushed
 . 2 tablespoons madras curry paste
 . 650g beef mince
 . 400g can diced tomatoes
 . 1 cup frozen peas
 . steamed SunRice Basmati Rice, mint leaves and pappadums, to serve

Method:

Step 1
Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add garlic and cook for 1 minute. Add curry paste and cook, stirring, for 1 minute or until aromatic.

Step 2
Add beef and cook, stirring with a wooden spoon, for 4 minutes or until browned. Add tomatoes and bring to the boil.

Step 3
Reduce heat to medium. Cook, uncovered, for 5 minutes or until liquid has almost evaporated. Stir in peas and cook for 1 minute or until peas cooked through. Spoon curry over rice. Top with mint. Serve with pappadums.

Recipes#
3/5

Top 5 Curry Tasty Recipes

Warm yourself this winter with our collection of  Top 5 curry recipes members. Find comfort in everything from a slow-cooked lamb curry to a fragrant massaman beef curry. For something lighter, try the coconut chicken curry.

Top 5 Curry Tasty Recipes

Recipe#04

Massaman Beef Burry

INGREDIENTS:

 . 2 tablespoons vegetable oil
 . 650g gravy beef or chuck steak, trimmed
 . 1 cup coconut cream
 . 2 tablespoons massaman curry paste (see related recipe)
 . 1 cup coconut milk
 . 1 cup Campbell's Real Stock Chicken
 . 1/2 cup unsalted roasted peanuts
 . 2 medium potatoes, peeled, cut into 3cm pieces
 . 1 cinnamon stick
 . 2 bay leaves
 . 5 cardamom pods, lightly crushed (see note)
 . 2 tablespoons brown sugar
 . 1 tablespoon tamarind concentrate (see note)
 . 1 tablespoon fish sauce
 . steamed SunRice Jasmine Fragrant Rice, to serve

Method:

Step 1
Heat oil in a large saucepan over medium-high heat until hot. Add beef. Cook, stirring constantly, until evenly browned. Transfer to a plate. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until aromatic.

Step 2
Return beef and juices to pan. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.

Step 3
Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender. Serve with rice.

Recipes#
4/5

Top 5 Curry Tasty Recipes

Warm yourself this winter with our collection of  Top 5 curry recipes members. Find comfort in everything from a slow-cooked lamb curry to a fragrant massaman beef curry. For something lighter, try the coconut chicken curry.

Top 5 Curry Tasty Recipes

Recipe#05

Coconut Chicken Curry

INGREDIENTS:

 . 2 tablespoons vegetable oil
 . 750g chicken thigh fillets, trimmed, cut into thirds
 . 1 brown onion, cut into thin wedges
 . 2 garlic cloves, finely chopped
 . 1 teaspoon ground turmeric
 . 2 tablespoons red curry paste
 . 1 lemongrass stem, trimmed, bruised, thinly sliced
 . 1 small red chilli, deseeded, thinly sliced
 . 400ml can coconut milk
 . 15 fresh curry leaves
 . 1 cup coriander leaves
 . 1/2 lime, juiced
 steamed SunRice Jasmine Fragrant Rice, coriander sprigs and lime wedges, to serve

Method:

Step 1
Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken.

Step 2
Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, lemongrass and chilli. Cook, stirring, for 1 minute or until aromatic.

Step 3
Stir in coconut milk and curry leaves. Bring to the boil. Reduce heat to low. Return chicken to wok. Cover and simmer for 15 to 20 minutes or until chicken is tender. Stir in coriander and 1 tablespoon lime juice. Spoon over rice and top with coriander sprigs. Serve with lime wedges.

Recipes#
5/5

Easy Garlic Chicken

A quick, easy chicken recipe for days when you don't want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice. As it bakes, the garlic and sugar will melt into a sweet glaze. Customize with your favorite herbs or spices..

Easy Garlic Chicken

INGREDIENTS:

    . 4 boneless skinless chicken breasts
    . 4 garlic cloves, minced
    . 4 tablespoons brown sugar
    . 1 tablespoon olive oil
    . additional herbs and spices, as desired

Directions:

    1 Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
   
2. In small sauté pan, sauté garlic with the oil until tender.
   
3. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
   
4. Season chicken with salt and pepper. .Place breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
   
5. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

Baked Garlic Parmesan Potato Wedges

INGREDIENTS:

. 3-4 large russet potatoes, sliced into wedges
. 4 tablespoons olive oil
. 2 teaspoons salt
. 2 teaspoons garlic powder
. 2 teaspoons Italian seasoning
. ½ cup shredded parmesan cheese
optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

INSTRUCTIONS:

1. Preheat oven to 375. Lightly grease a large baking sheet and set aside.

2. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.

3. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Slow Cooker Mozzarella Stuffed Meatballs

INGREDIENTS:

. 1 pound ground beef
. 1 cup bread crumbs (panko or regular, Italian seasoned or plain)
. 1 egg + 1 egg yolk
. 1 teaspoon minced garlic (or 2 teaspoons garlic powder)
. 1 teaspoon onion powder
. 1 tablespoon Italian seasoning
. 1 teaspoon salt
. ½ teaspoon black pepper
. 3-4 mozzarella cheese sticks (string cheese)
marinara or alfredo sauce, for dipping

INSTRUCTIONS:

1. Chop each cheese stick into half inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until ready to use.

2.Add ground beef, bread crumbs, egg and egg yolk, garlic, onion powder, Italian seasoning and salt and pepper to a bowl. Mush the ingredients together with your hands until everything comes together.

3. Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow cooker and repeat with remaining meat and cheese.

4. When all meatballs are in the slow cooker (*see note for alternate cooking method), cover and cook on high for 1-2 hours or on low 3-4 hours until meat it cooked through (no longer pink). The cheese may start melting out of the meatballs, that's okay.

5. If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish and serve with your favorite marinara or alfredo sauce for dipping. Enjoy!

Oreo Cheesecake Cupcakes with Chocolate Ganache

These mini sized Oreo cheesecakes are combination of creamy cheesecake filling with Oreo chunks, trapped between an Oreo cookie at the bottom and generous layer of silky chocolate ganache on top.

INGREDIENTS:

. 20 Oreo cookies ( 12 left whole for the bottom of . cupcakes and 8 chopped for the filling)
. ¾ cup powdered sugar
. 1 lbs cream cheese
. 2 egg whites
. pinch of salt
. ¼ cup heavy cream
. ¼ cup chocolate chips

Instructions:

1. Preheat oven to 300 F. Line standard muffin tins with paper liners and place 1 whole Oreo cookie in the bottom of each cup.

2. Beat together cream cheese and powdered sugar until it’s smooth.

3. Add eggs whites one at a time and mix until combined but use medium speed and do not over mix it.

4. Add pinch of salt and mix.

5. Fold in coarsely chopped Oreo cookies

6. Fill each cup over the Oreo cookie , almost to the top

7. Bake for about 25 minutes (untill the centers apear set and the toothpick inserted in the center
comes out clean).

8. To make chocolate ganache, melt the chocolate and stir in the heavy cream until combine evenly.

9. With a spoon spread the ganache over the cooled cupcakes and let them cool completely at room temperature before store them in the fridge.

Strawberry Cheesecake Chimichangas

INGREDIENTS:

For chimichangas:
. 6 (8-inch) soft flour tortillas
. 8 oz cream cheese ( room temperature)
. 2 Tablespoon sour cream
. 1 Tablespoon sugar
. 1 teaspoon vanilla extract
. ¾ cups sliced strawberries
. Vegetable oil-for frying
For coating:
. 1 Tablespoon cinnamon
. ⅓ cup sugar
For serving:
. 1 cup sliced strawberries

Instructions:

1. Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .

2. Fold in ¾ cup of sliced fresh strawberries.

3.Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .

4. Combine ⅓ cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.

5. Line a large plate with paper towels.

6. In about 5 inch deep saucepan place about 2 -2½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.

7. Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)

8. Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.

9. Don’t forget to remove all toothpicks from the chimichangas!!!

HOMEMADE DRUMSTICKS

INGREDIENTS:

. 1 3/4 cups chocolate chips, divided
. 12 sugar cones
. Ice Cream, in desired flavors (about 1/4 cup per cone)
. 1/4 cup vegetable oil
. 1 1/3 cups sprinkles or chopped nuts for topping

Instructions:

1. Gather your supplies. You’ll need small glasses or containers for each cone. Tall 2 ounce shot glasses are perfect for this, depending on the size of your sugar cones.

2. Place your sugar cones in their holders.

3. Place 1/2 cup chocolate chips in a microwave safe bowl. Heat on high power in 30 second increments, stirring between each, until smooth. Place a small amount of the melted chocolate in the bottom of each cone. I used a drinking straw to push the chocolate down to the bottom of the cone. Freeze the cones for 5 minutes.

4. While the cones are freezing, let your ice cream warm up a bit on the counter.

5. Remove cones from the freezer. Fill each with ice cream, making sure to have a rounded scoop at the top. I found it best to make at most 2 before returning the cones to the freezer. Use your favorite ice cream flavor!

6. Freeze the cones for at least 30 minutes, until the ice cream is re-hardened.

7. Place remaining 1 1/4 cups chocolate chips in another microwave safe bowl. Add the vegetable oil. Heat on high in 30 second increments, stirring between each, until smooth. Transfer the chocolate to a short drinking glass for easy dipping.

8. Set out your sprinkles or chopped nuts, near the sink or garbage.

9. Working in batches, remove 2 cones from the freezer. Dip upside down in the chocolate and tap off the excess. Hold upright and sprinkle with sprinkles or nuts, over the garbage can to keep the mess to a minimum. Place the cones back in the freezer.

10. Once the topping is hardened, place the cones in a airtight container. These are best served within a few days so the cone doesn’t get soggy.

Chocolate Pecan Oatmeal Cookie Pie

INGREDIENTS:

. 1/2 cup unsalted butter, softened
. 1/2 cup brown sugar
. 1/4 cup granulated sugar
. 1 egg
. 1 teaspoon vanilla extract
. 1 cup all-purpose flour
. 1/2 teaspoon baking soda
. 1/4 teaspoon salt
. 1/2 teaspoon cinnamon
. 1 1/2 cups Quick Oats
. 1/2 cup chopped pecans
. 1/2 cup chocolate chips
. Ice cream and chocolate sauce for serving

DIRECTIONS:

1. Preheat oven to 350°F. Spray a 9” pie plate with cooking spray.

2. Cream butter and sugars in the bowl of an electric mixer fitted with a paddle attachment. Beat in egg and vanilla. Mix in baking soda and salt. Slowly beat in flour. Mix in oats. Stir in chocolate chips and pecans.

3. Press cookie dough into prepared pan. Bake for about 20-24 minutes, until the top is golden and a toothpick comes out clean.

4. Cool at least 20 minutes before serving. Slice and serve with ice cream and chocolate sauce or just heap it all on the full pie and eat with a fork. Ice cream suggestion: something salted caramel goes wonderfully with the flavors of the cookie!

Chocolate Peanut Butter Avocado Pudding

INGREDIENTS:

. 1 1/2 ripe avocados
. 1 large ripe banana
. 1/2 cup unsweetened cocoa or cacao powder
. 1/2 cup salted creamy or crunchy peanut butter + more for topping
. ~1/2 cup sweetener of choice i.e. maple syrup, agave, date paste or honey if not vegan (amount will vary with preferred sweetness)
. ~1/4 cup almond milk or other non-dairy milk (slightly more if using dates)
. Coconut whipped cream for topping (optional but recommended)

INSTRUCTIONS:

1. Add all ingredients except coconut whip into a food processor and blend until creamy and smooth. Add more dairy-free milk to thin/help blend. Add more cocoa powder for a richer chocolate flavor. Add more sweetener of choice to enhance sweetness.

2. Divide between 6 small serving glasses, cover with plastic wrap (pressing the plastic wrap down on the pudding to prevent a skin from forming) and chill for a few hours, or overnight.

3. Before serving, top with coconut whipped cream and drizzle of salted peanut butter.

4. Leftovers will keep in the fridge up to a few days, though best when fresh.

Coconut-Key Lime Pie Martini

INGREDIENTS:

For Rim
. Key Lime Juice (enough to moisten rim)
. ½ sheet graham crackers, crushed
. ½ tablespoon unsweetened coconut flakes, toasted

For Cocktail
. 1½ ounces coconut rum
. 1½ ounces vanilla vodka
. ¾ ounce key lime juice
. ½ ounce pineapple juice
. 2tablespoons cream of coconut

Instructions:

1. Place a small amount of key lime juice in small, shallow plate that is wide enough to fit the top of the martini glass. On another plate of the same size, mix together graham cracker crumbs and coconut flakes. Tip top rim of martini glass in to key lime juice, allow excess to drip off and then dip immediately into the graham cracker/coconut mixture.

2. Fill a shaker half way full with ice. Add all cocktail ingredients and shake until well combined. Pour into prepared martini glass. Serve.

Caramel Raspberry Banana Napoleon

INGREDIENTS:

. 1 can (8 oz) refrigerated crescent rolls
. 3 Tablespoons brown sugar
. 1 cup milk
. 1 box (4-serving size) French vanilla instant pudding and pie filling mix
. 1 cup Cool Whip or whipped cream
. 3 large bananas
. 1 1/2 cups sliced raspberries
. Caramel Topping

Instructions:

1. Heat oven to 375°F.

2. Unroll dough and separate into 4 rectangles. Pinch perforations to seal. Use rolling pin to smooth out pinched perforation (optional)

3. Cut each rectangle into four pieces, forming 3x2-inch rectangles . Place on ungreased or parchment lined cookie sheet. Sprinkle each with brown sugar.

4. Bake 8 to 10 minutes or until golden brown. Cool completely, about 15 minutes.

5. Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken and refrigerated for 30 minutes until nice and set.

6. Fold in whipped topping. (for advanced preparation you can stop here, cover pudding and refrigerate for several hours until ready to serve)

7. To serve, build each napoleon by starting with one of the crispy crescent squares. Dollop on the vanilla pudding mixture. Top with sliced fruit. Add a second crescent crisp and more of the pudding and fruit. Top with a third crisp, a spoonful of pudding, one raspberry and banana slice and drizzle with caramel topping.

Irish Eggs Benedict With Corned Beef And Cabbage Hash

INGREDIENTS:

For the Corned Beef Brisket
. 1 whole yellow onion, quartered
. 3 pound corned beef brisket
. 8 ounces Guinness
Water

For the Irish Soda Bread
. I used this recipe from Eat Live Run. (The only alteration I made was eliminating the oats.)

For the Hollandaise Sauce
. I used this recipe from Tyler Florence. (I've used this multiple times and it always comes out perfect! Tip: An electric whisk will make this SO easy and fast!)

For the Corned Beef and Cabbage Hash
. 2 Tablespoons Butter
. 1/2 head cabbage
. 1 pound potatoes, boiled until cooked
. salt and pepper

For the Assembly
. 2 Tomatoes, sliced
. 4-6 cups fresh spinach, wilted
. 6 eggs,poached (Here is a great and easy how-to!)

Directions:

1. The night before your breakfast/brunch. In a 5 quart crock pot, throw in the quartered onion.

2. Place in the beef brisket, fatty side up.

3. Pour the beer over the brisket, and pour water over it until it is almost covered.

4. Put the lid on and cook on low overnight for 10 hours.

5. In the morning, pull it out and set it on a cutting board. Allow it to rest for 10-15 minutes before slicing. Reserve the onions and cooking liquid.

6. In the meantime, make your Irish Soda Bread, bake it, and set it aside.

7. Make your hollandaise sauce, and keep warm resting over a double boiler on low until ready to use. (If it thickens up to much by the time you're ready to use it, just add a few drops of water until its back to its correct consistency!)

8. To assemble, toast a slice of the Irish soda bread, and cut it in half.

9. Place a slice of tomato on each half, followed by a spoonful of wilted spinach.

10. Add on a slice or two of the beef brisket. Place a poached egg on top.

11. Spoon on some hollandaise sauce.

To make the Corned Beef and Cabbage Hash

12. Roughly smash up the boiled potatoes.

13. Add in 2 cups of chopped up corned beef, and some salt and pepper

14. Heat a large skillet up to medium-high heat, and ,e,t the 2 Tablespoons of butter.

15. Add the reserved onions from the crock pot and using a spatula push the potato mix down flat.

16. Cook until brown and flip cooking the other side until brown. Roughly toss.

17. In a separate skillet with a fitted lid, toss the cabbage with 1/2 cup of the reserved cooking liquid from the corned beef.

18. Cover and cook until softened.

19. Once done, drain all except 1 tablespoon of the liquid.

20. Add the cabbage and remaining liquid to the corned beef hash. Toss to mix thoroughly.

Best Ever Blueberry Cobbler

INGREDIENTS:

For the Blueberry Filling
. 6 cups (30 ounces or 850 grams) fresh blueberries, sorted, rinsed and dried
. 1 cup (200 grams) granulated sugar
. 2 teaspoons (4 grams) freshly grated lemon zest
. 3 tablespoons (22.5 grams) all-purpose flour, such as Gold Medal®

For the Buttery Biscuit Crumble Topping
. 1 cup plus 5 tablespoons (157.5 grams) all-purpose flour, such as Gold Medal®
. 6 tablespoons (75 grams) granulated sugar
. 1½ teaspoons (7.2 grams) baking powder
. ¼ teaspoon (1.5 grams) salt
. 6 tablespoons (¾ stick or 84.75 grams) unsalted butter, chilled & cut into bits
. 1 large egg (mine weighed 52 grams w/o shell), slightly beaten
. 1 teaspoon (5ml) pure vanilla extract
. 1 tablespoon (12.5 grams) granulated sugar
. ½ teaspoon ground cinnamon, optional
. ¼ teaspoon freshly ground nutmeg, optional

Preparation:

1. Arrange oven rack in lower third of oven and preheat oven to 375ºF. Lightly butter 10-inch round quiche plate, pie plate or 2-quart baking dish. I like to use my 10-inch round French White Corningware® Quiche/Pie Plate.

2.Prepare the Blueberry Filling: Place blueberries into prepared baking dish. In a small bowl, combine sugar and lemon zest. (I like to work the zest into the sugar with my fingers to release the essential oils for maximum flavor.) Add the flour and whisk until thoroughly combined. Sprinkle mixture evenly over berries in prepared baking dish and toss gently. Make sure the sugar and flour mixture is evenly distributed over the fruit with no mounding in the center or in any one place. This will ensure the sugar will caramelize and the flour will thicken evenly throughout the cobbler with the berry juices. Set aside.

3. Prepare the Buttery Biscuit Crumble Topping: In a medium bowl, whisk together flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut butter into flour mixture until it resembles a coarse meal with small pea-sized pieces of butter. In a small bowl, whisk vanilla into beaten egg using a fork. With a fork, gently toss beaten egg and vanilla into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.

4. Assemble the Cobbler: Sprinkle biscuit crumble topping evenly over fruit filling. Sprinkle biscuit crumble topping with sugar and, if desired, dust with freshly grated nutmeg. Alternatively, dust with cinnamon-sugar combining sugar and cinnamon before sprinkling over topping. If desired, dust freshly grated nutmeg over cinnamon-sugar.

5. Bake the Cobbler: Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 40 to 45 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 25 minutes of baking. Remove foil and carefully transfer to wire rack to cool.

6. Serve the Cobbler: Serve cobbler warm a la mode or with fresh whipped cream…or both!

SKINNY HONEY LEMON CHICKEN

INGREDIENTS:

. 1.5 lbs. boneless, skinless (raw) chicken breasts, cut into bite-sized pieces
. 3 tablespoons soy sauce (if making this gluten-free, be sure to use GF soy sauce)
. 2 tablespoons rice wine vinegar
. salt and pepper
. 1 tablespoon olive oil
. Honey Lemon Sauce (see below)
. optional toppings: toasted sesame seeds, thinly-sliced green onions, extra lemon zest, lemon slices

HONEY LEMON SAUCE INGREDIENTS:

. 3/4 cup chicken stock
. 1/4 cup fresh lemon juice
. 3 tablespoons honey (or more/less to taste)
. 2 tablespoons cornstarch
. zest of 1 lemon
. pinch of ground ginger

DIRECTIONS:

1. Combine the chicken, soy sauce and rice wine vinegar to a large ziplock bag, and toss until the chicken is evenly coated.  Refrigerate for at least 10 minutes, or up to 8 hours.

2. When you are ready to cook the chicken, drain and transfer it to a separate plate.  Season the chicken on both sides with a few generous pinches of salt and pepper.  And in a separate bowl, whisk the honey lemon sauce ingredients together until combined.

3. Heat oil in a large saute pan over medium-high heat.  Add the chicken and saute for 5-7 minutes or until it is cooked through and no longer pink inside, stirring and turning the chicken occasionally for even cooking.  Transfer the chicken to a separate (clean) plate with a slotted spoon.

4. Pour the (whisked) marinade into the empty saute pan.  Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens.  Add in some sriracha if you would like for extra heat, to taste.  (Feel free to also season with extra salt and pepper, or extra honey or lemon.)

Chocolate Lava Cake

INGREDIENTS:

Ganache
. 100 g dark chocolate
. 120 g cream
. Boil the cream and melt in the chopped chocolate, whisk until smooth. Pour into small round mould icecube tray and keep frozen.
. Cake
. 180 g dark chocolate
. 60 g butter clarified
. 60 ml vegetable oil
. 60 g sugar
. 300 g eggs
. 50 g flour

Preparation:

1. Preheat the oven to 425 F.

2. Melt the chocolate.

3. Stir in the melted clarified butter and the vegetable oil.

4. Mix the sugar with eggs and flour.

5. Combine the eggs mixture with the chocolate mixture.

6. Pour the batter into the cake mould, only half, push into the chocolate cake filling the frozen ganache ball and complete the cake mould with chocolate cake filling.

7. Bake for about 7/8 minutes. (need to check temperature and cooking time according with mould size and oven).

Grilled Chicken with Lemon Basil Pasta

INGREDIENTS:

. 4 whole Grilled Chicken Breasts, Sliced
. 1 pound Penne Pasta, Cooked Until Al Dente
. 1/2 stick Butter
. 3 whole Lemons, Juiced
. 3/4 cups Heavy Cream
. 1/4 cup Half-and-half
. 1-1/2 cup Grated Parmesan Cheese (or Romano)
. Salt And Freshly Ground Black Pepper, To Taste
. 20 whole Basil Leaves, Chopped

Preparation Instructions:

1. Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

2. In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

3. Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

The Best Chocolate Chip Cookie Cake

INGREDIENTS:

. Chocolate Chip Cookie Cake
. 1 1/2 cups all-purpose flour
. 1 tsp baking soda
pinch salt
. 3/4 cup unsalted butter, melted
. 1 cup brown sugar
. 1 (3.4 oz) box instant vanilla pudding mix
. 1 egg
. 1 egg yolk
. 1 tbs vanilla
. 1 cup + 2 tbs semi-sweet chocolate chips,divided
Ganache Frosting
. 6 oz semi sweet chocolate chips
. 4 oz heavy cream

Instructions:

1. Before beginning, you will need to prepare the ganache frosting since it has to set up before whipping. Place chocolate chips in a medium-sized bowl, set aside. Heat heavy cream on a stove top or in microwave until very, very hot - not boiling. Pour cream over chocolate chips and let it sit for 3 minutes without stirring or disturbing. Start whisking chocolate from center-outward until everything is completely smooth and combined. Chocolate sauce should have a smooth velvety texture. Cover loosely with plastic wrap and place mixture in refrigerator for up to 2 hours coming back every 30 minutes to stir. While mixture is cooling, start on the cookie cake.

2. Preheat oven to 350 degrees. Grease a 9" springform or regular round cake pan with cooking spray. Optional - cut out a piece of parchment paper and place it on the bottom of pan for easier removal. Set aside.

3. In a large bowl, combine brown sugar and melted butter and mix until smooth. Add egg, egg yolk and vanilla and stir until completely combined. Pour in pudding mix, flour, baking soda and pinch of salt and stir until just incorporated. Don't over mix. Fold in 1 cup of chocolate chips by hand until evenly distributed.

4. Press dough into prepared pan until even and level. Sprinkle reserved 2 tablespoons of chocolate chips into the top of the cookie cake and press down slightly. Bake for 21-24 minutes or until the top/center just starts to golden slightly. Cookie cake my look underdone in the middle, but it will set up when it cools and stay extra soft. Allow cookie cake to cool completely in pan.

5. Once cookie cake is completely cool, finish preparing frosting. Ganache is ready when texture is firm but still soft and spoonable. Using hand beaters (for ease), whip frosting for 3 minutes on high speed until slightly lighter in color and smooth. Spoon frosting into a piping bag using a open star tip and pipe around the edges. Alternately, you can use a zip top bag with the corner cut off or just spread with a knife.

Cookie cake will stay soft and fresh for up to one week stored in an airtight container.

Easy Lemon Cream Cheese Bars

INGREDIENTS:

 . cooking spray
 . 2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
 . 2 lemons, zested and juiced, divided
 . 2 (8 ounce) packages cream cheese, softened
 . 1/2 cup white sugar
 . 2 tablespoons butter, melted
 . 3 tablespoons white sugar

Method:

1. Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.

2.Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.

3. Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.

4. Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.

5. Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

Chocolate Chip Ice Cream Cookie Sandwich

INGREDIENTS:

. Pre-made cookie dough (I used Pillsbury)
. ½ gallon of Ice Cream (I used chocolate chip cookie dough)
. Toppings of your choice!
. You could use, Oreo's, sprinkles, chocolate chips, M&M's, peanuts, coconut, candy, fruity pebbles, or anything your kids would like!

INSTRUCTIONS:

1. Bake cookies according to package, or you could make your own chocolate chip cookies if you prefer.

2. Let cookies cool completely before putting ice cream on them, or the ice cream will melt.

3. Place a scoop of ice cream on a cookie, and sandwich it with another cookie.

4. Roll in your favorite topping and freeze until ready to eat!

Homemade strawberry ice cream

INGREDIENTS:

.  ice cream maker (I use this one)
. 2 cups frozen, semi-defrosted strawberries (berries that are soft enough to blend in a food processor)
. 1½ tsp. pure vanilla extract (homemade)
. 1½ cups heavy cream (I use raw)
. ⅔ cup raw honey
. ¾ cup whole milk (I use raw)
. pinch of good-quality salt (where to buy)

Instructions:

1. Place the strawberries in a food processor or high-speed blender and pulse until desired consistency.

2. In a bowl whisk together: cream, honey, milk, salt, and vanilla.

3. Add in the strawberries and beat until thoroughly combined.

4. Process in your ice cream maker according to manufactures’ directions.

Kahlua Hot Chocolate

INGREDIENTS:

. 2 cups milk
. 2 tablespoons sugar
. 1 1/2 tablespoons Dutch-processed unsweetened cocoa powder
. 1/4 teaspoon cinnamon
. Pinch of nutmeg
. 1 ounce Kahlúa coffee liqueur
. Mini marshmallows, for serving
. Salted caramel, for serving
. Chocolate syrup, for serving

INSTRUCTIONS:

In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon and nutmeg over medium heat until heated through, about 2-3 minutes. Remove from heat and stir in Kahlúa.

Serve immediately, garnished with mini marshmallows, salted caramel and chocolate syrup, if desired.

Baked Buffalo Chicken Wings

INGREDIENTS:

. 3 garlic cloves, crushed
. 2 tbsp olive oil
. 3 tbsp cider vinegar
. 1 tbsp paprika
. 1 tbsp Worcestershire sauce
. 2 tsp celery salt
. 4 tbsp pepper sauce (we used Frank's hot sauce)
. 3 tbsp honey
. 1½ kg chicken wings, halved at the joint

Method:

1. In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they’re fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.

2. Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

Chocolate Raspberry Brownies

INGREDIENTS:

. 200g dark chocolate, broken into chunks
. 100g milk chocolate, broken into chunks
. 250g pack salted butter
. 400g soft light brown sugar
. 4 large eggs
. 140g plain flour
. 50g cocoa powder
. 200g raspberries

Method:

1. Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.

2. Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

Cobb salad with buttermilk ranch dressing

INGREDIENTS:

. 2 Baby Gem lettuces, leaves separated
. 1 avocado, stoned and sliced
. 2 plum tomatoes, chopped
. 3 rashers cooked crispy bacon
. 140g/5oz cooked turkey breast or chicken, cut into bite-sized pieces
. 2 hard-boiled eggs, chopped into chunks
. 75ml buttermilk
. 2 tbsp light mayonnaise
. 1 tbsp white wine vinegar
. 1 tbsp chopped dill

Method:

1. In a small bowl, whisk the dressing ingredients together with some salt. Arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.

Sunshine Burgers

INGREDIENTS:

. 2 handfuls cornflakes, about 25g/1oz
. 225g/ 8oz beef mince
. small bunch basil leaf, ripped into small pieces
. 1 large egg, beaten
. few handfuls plain flour, about 75g/2½ oz
. 1 tbsp vegetable oil
. 6 each mini burger buns, lettuce leaves and tomato slices
tomato ketchup, to serve


Method:

1. Heat oven to 200C/180C fan/gas 6. First, crush the cornflakes by placing them in a freezer bag, then breaking with the rolling pin. This is fun (but mind your fingers) and try not to bash them to dust, just to rough flakes. Put in a bowl.

2. Tip the mince into another bowl, add the basil and a little ground pepper. For lean mince you may need to add 1 tbsp beaten egg to help it bind (stick together), then mix it well. Put some flour on a plate and some beaten egg on another plate.

3. Take about a sixth of the mince mix and shape it into a small burger. Do this by squashing it quite firmly in the palm of your hand. (Burger-shaping will transfer a skill your child may have from playing with modelling clay to the kitchen as they create a ball in their palm, then squash it into a flatter patty.)

4. Next roll the burger in the flour. Then roll it all over in a little egg. Then roll it quite liberally in the crushed cornflakes. Now place it on the oiled baking sheet and start the process again until you have used up all the mix. Try to keep the sizes even so that the burgers cook in the same time.

5. Lightly drip oil onto the top of each burger using a pastry brush and bake in the centre of the oven for 15-20 mins until cooked through. Serve the burgers in the split buns with lettuce, tomato slices and some ketchup.

Peach Melba Cheesecake

INGREDIENTS:

.100g butter, melted, plus a little extra for the tin
.200g crunchy biscuits (we used Fox's butter biscuits)
.600g soft cheese
.100g icing sugar, plus extra to taste
.2 tsp vanilla extract
.300ml pot double cream
.450g raspberries
.3 really ripe peaches, peeled if you like, or 6 canned peach halves (juice saved), diced into raspberry-sized chunks

Method:

1. Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment – use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.

2. Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds – as you assemble the cheesecake they’ll ripple through more.

3. Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.

4. In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.

5. Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside.

Baked Chicken and Spinach Flautas

INGREDIENTS:

1 pound boneless, skinless Chicken Thighs (about 4)
16 ounces Beer (or chicken broth)
2 cups Water
1 teaspoon Paprika
1 teaspoon Kosher Salt
1 teaspoon Garlic Powder
1 teaspoon ground Cumin
1 teaspoon Chili Powder
1 Jalapeno Pepper, minced
3 cups Baby Spinach, chopped
5 burrito-size Flour Tortillas (9 inches)
6 ounces Queso Quesadilla or other melting cheese, shredded
1 teaspoon Olive Oil, or cooking spray
Salsa, for serving

Preparation:

1.Preheat the oven to 450*F.

2.Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.

3. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.

4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.

5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Nutrition Information

Calories: 181 Fat: 9 Carbohydrates: 6.3 Fiber: 1.2 Protein: 18.5

Chewy Sugar Cookies

INGREDIENTS:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 cup sugar for rolling cookies

Directions:

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg and vanilla extract. Gradually blend in the dry ingredients.

4. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.


5. Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Original Old Bay Crab Cakes

INGREDIENTS:

2 slices dried bread, crusts removed
1 Tbs. milk
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon parsley flakes
1 tablespoon baking powder
1 teaspoon Old Bay Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound lump crabmeat
vegetable oil

Directions:

1. In a large bowl, break bread into small pieces. Moisten with milk.

2. Add mayo, Worcestershire sauce, parsley, baking powder, Old Bay, salt, egg and crabmeat. Mix lightly and shape into 4 patties. Refrigerate patties 30 minutes to help keep them stay formed when cooking.

3. Fill your frying pan with about 1/4″ vegetable oil. Over medium-high heat, fry until golden-brown on both sides. I usually flip every 1 minute to avoid over frying.

Spicy Remoulade Dipping Sauce:

1 cup mayonnaise
1/3 cup ketchup
1/2 cup horseradish
1 tsp. garlic powder
1 Tbs. hot sauce
1 tsp. paprika