Tuesday, May 26, 2020

Chicken Lettuce Wraps

You will LOVE these lettuce wraps! TRUST ME. They are seriously better than take out and a fraction of the cost to make. This recipe is from Chrissy Teigen's first cookbook (which if you don't have it, you need it) and I've been making them for years. I have changed a few ingredients to better suit my families taste but they are super versatile. I've served them as lettuce wraps, over rice and in tortillas. Can't wait to hear what you think!


Monday, May 18, 2020

Blueberry Lemon Scones

I have to admit, before quarantine, I was not much of a baker. It just wasn't enjoyable for me and I felt like everything I made fell flat. I have since developed a love for baking (I guess that's what being stuck at home for 3+ months will do to ya) and I've enjoyed trying a bunch of different recipes. I had to share this Blueberry Lemon Scone recipe because it literally knocked my socks off. My husband and I could not stop eating them! It's the perfect sweet treat with a delicious lemony tang. I am already dreaming about making them again. So here it goes...


Ingredients:

2 Cups flour
6 Tbsp granulated sugar
Zest from 1 lemon
2 1/2 tsp baking powder
1/2 tsp salt
1 stick (1/2 cup) of butter- frozen
1/2 Cup heavy cream
1 large egg
2 tsp vanilla extract 
1 heaping up fresh blueberries

Lemon Glaze:
1 Cup powdered sugar
Juice from 1 large lemon (about 3 TBSP)




Directions:

1) Mix flour, granulated sugar, lemon zest, baking powder and salt together in a mixing bowl. Place in fridge.
2) Use a boxed grater to grate butter. (This is the secret step to the perfect scones so make sure its frozen!)



3) Take the bowl of dry ingredients out of the refrigerator. Add butter and use a pastry cutter or two forks to combine. It will look like pea sized crumbs once it is thoroughly mixed.
4) In a small bowl, whisk together heavy cream, egg and vanilla. Drizzle over flour mixture, add blueberries and mix until everything appears moistened.
5) Turn dough onto a floured surface and work into a ball. Flatten into an 8 inch puck and slice into 8 wedges (see above image)
6) Arrange on baking sheet and refrigerate for 15 minutes while oven is preheating to 400 degrees.
7) Before baking, brush scones with heavy cream and sprinkle with course sugar.
8) Bake for 22-25 minutes or until tops are golden brown.
9) Allow to cool slightly. Combine powdered sugar and lemon juice to create glaze. Drizzle over warm scones. 



I hope you enjoy these as much as I did! Be sure to tag me on Instagram if you make them!! 
@mrs_alyssamc

XO, Alyssa






Monday, May 11, 2020

XL / Super Thick Chocolate Chip Cookies

After a lot of trial and error, I have finally found a chocolate chip cookie recipe that will not disappoint. If you're searching for a thick, chewy, delicious chocolate chip cookie then look no further. I was determined to find a recipe that didn't result in flat cookies and these were anything but.  These cookies are extra large, extra thick and have the best flavor! I found this recipe on Pinterest, adapted it to my liking and the results were AH-MAZING!


Ingredients:

1/2 C unsalted butter
3/4 C light brown sugar
1/4 C white sugar
1 large egg
1 tsp vanilla
2 C flour
1/2 tsp salt
1/2 tsp baking powder
3/4 c semi sweet chocolate chips



Directions:

1) Line baking sheet with parchment paper or silicone baking mat, set aside.

2) Using a stand mixer, combine butter and sugars. Cream together until fluffy.

3) Add in egg and vanilla. Continue mixing until combined.

4) In a separate bowl, combine flour, baking powder and salt. Slowly add to wet ingredients, mixing until combined.

* At this point, the dough will look dry and crumbly- this is normal! (See picture below)

5) Pour in chocolate chips and combine using your hands. This will help to bring the dough together.

6) Refrigerate the dough for about 30 minutes.

7) Divide the dough into 8 sections and compress into a round puck shape, place on cookie sheet. (You really need to work the dough into this shape- if it isn't compressed, it'll crumble and fall apart during baking)

* if you want smaller cookies, just make the portions smaller

8) Bake at 375 degrees for 16-18 minutes, until tops are golden brown.

9) Allow to cool completely and ENJOY!



You actually want to compress these even tighter into a puck than is pictured below. This will keep them from falling apart when baking (which is what happened to my first batch) 


Can't wait to hear what you think!!

XO, Alyssa





Hootenanny!! aka Breakfast Heaven

If you're anything like me, you've never heard of HOOTENANNY. The best way I can describe it is a combination between creme brulee, a pancake and flan. It's sweet, delicious and you can't just eat one helping! Top it with some warm maple syrup and HEAVEN! I stumbled across this recipe from a blogger I follow @rachparcell. It's a family recipe that she shared with her followers and I've been waiting for the perfect occasion to make it. It made the perfect Mother's Day breakfast and definitely became a fam fave!


Ingredients:

1/2 cup (1 stick) Butter
7 Eggs
1 Cup Milk
1tsp Vanilla
1/2 Cup Low Fat Strawberry Yogurt
Pinch of Cinnamon
Pinch of Salt
2 Tbsp Brown Sugar
Maple Syrup (warmed for topping)


Directions:

1) Preheat oven to 400 degrees. Place stick of butter in a 10 inch cast iron skillet (you can also use a 9x13 baking dish). Put this dish in the oven to melt the butter while preparing mixture.
2) Combine remaining ingredients with a hand mixer.
3) Carefully remove skillet from oven once butter is melted. Pour batter overtop. Bake for 20 minutes.
4) Top with warmed maple syrup or powdered sugar. Serve hot & enjoy!





Monday, April 13, 2020

Homemade Cinnamon Rolls

Sweeten Your Mornings...

I've tried quite a few cinnamon bun recipes and I have finally found a keeper!! This recipe is by the Food Nanny and is literal perfection!


Ingredients:


DOUGH:

1/4 cup warm 105-115 degrees water
1 tablespoon active dry yeast
1 cup warm milk
1/2 cup canola oil
1/2 cup sugar
1 teaspoon salt
5 to 5 1/2 cups All Purpose Flour
2 eggs

FILLING:

6 tablespoons softened butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 teaspoons cinnamon

Directions:

  1. Measure the water into a glass measuring cup and add the yeast. Stir to dissolve and let it stand 5 minutes.
  2. Heat the milk in the microwave and pour it into a large mixer bowl. Add the oil, sugar, and salt. Mix in 1 cup of the flour. Add the eggs and beat again. Stir in the yeast mixture. Adding 1 cup at a time, stir in 4 more cups of flour, Add enough remaining flour to make a soft dough.



Turn the dough onto a floured surface and knead gently until the dough is smooth and elastic. Cover and let rest while you wash the mixing bowl.

Lightly grease the mixing bowl and put the dough in the bowl, turning once. Spray plastic wrap with cooking spray and cover the bowl. Let rise in a warm place until the dough is doubled in bulk, 1 to 1 1/2 hours. Grease a 12x18 inch sheet pan and set aside.

Punch down the dough. Roll out the dough on a floured surface into a large rectangle, about 20x14 inches or larger

 

Spread generously with the butter. Mix the granulated sugar and brown sugar and the cinnamon in a small bowl and sprinkle the mixture over the dough. If desired, sprinkle the dough with chopped walnuts, raisins, or dates.


Starting on one long side, roll up the dough into a tightly rolled log. 


Mark the center of the roll with a knife mark and then make nine evenly spaced marks on each side of center, marking off a total of 20 rolls. Slice with a strand of heavy-duty thread or dental floss: Place the thread under the dough, crisscross it over the dough, and pull quickly to make a clean cut for each roll. Place the rolls in the prepared baking pans.


Cover the filled pans with dish towels and let rise again until nearly double, about 30 minutes. Meanwhile, preheat the oven to 400 degrees. When the rolls have risen, bake 10-15 minutes, until just lightly browned.

MAKE AHEAD STEP: At this point, I covered the rolls with plastic wrap and refrigerated for the night. In the morning, I took them out about an hour before baking and they turned out perfect!!


Bake for 10-15 minutes in a 350 degree oven. Check frequently to prevent over cooking! 


While the buns are baking, combine all of the ingredients for the icing and beat with your mixer. Make sure that the cream cheese and butter are softened before doing so.


Serve warm and ENJOY!! Violet sure did :)



To view the recipe by the Food Nanny, you can access it here!


XO, Alyssa

Monday, April 6, 2020

Chicken Satay with Peanut Dipping Sauce

Fam Fav Meal Coming Your Way!



If you're looking to add some flair to your weeknight dinners, this is a great option! Thai and Indian flavors make this savory dish one that will keep you coming back for more! 
(Note: My husband HATES curry powder but LOVES this meal! If you aren't a curry lover, don't let that deter you from trying this dish!)

Ingredients:

(For the Chicken Marinade)
Chicken Thighs 
1 Cup Unsweetened Coconut Milk
2 TBSP red curry paste (I used thai kitchen brand)
1 TBSP curry powder
1 tsp sugar
1 tsp salt

(For the Peanut Sauce)
1 Cup Unsweetened Coconut Milk
3/4 Cup creamy Peanut Butter
2 TBSP soy sauce
1/4 Cup white sugar
2 TBSP Red Curry Paste
2 TBSP Cider Vinegar
1 tsp salt
3/4 Cup of Water

(Optional Toppings)
Rice
Lime Wedges
Cilantro
Sriracha
Crushed Peanuts



Directions:

1) Cut chicken thighs into long strips and place in a container large enough to marinate.
2) Whisk together all of the marinade ingredients and pour it over the chicken, toss to cover all the chicken.
3) Cover and refrigerate. (You can do this the night before, morning of, or even a couple hours prior to cooking)


TIP: about an hour prior to using the skewers, soak them in water to help prevent them from catching fire on the grill.


4) Remove the marinated chicken from the fridge and start weaving it onto the skewers to get them ready to grill.




5) In a sauce pan, combine all of the peanut sauce ingredients. Whisk and simmer until it thickens a bit. Turn off before going out to grill the chicken (this can burn easily if you let it continue to cook without monitoring it) - reheat it prior to serving the chicken)

6) Once chicken is finished grilling, serve over rice with peanut dipping sauce and top with lime, cilantro, sriracha, and/or crushed peanuts! Enjoy!!



Monday, February 3, 2020

Homemade Gnocchi


A little taste of HEAVEN!

If you're looking for a fun weekend activity to do with your kids, making homemade gnocchi is always a good idea! Your kids will be entertained and you'll reap the benefits of a delicious dinner. While it may seem intimidating to make your own gnocchi, I can assure you this easy 4 ingredient dinner is fool-proof! 


Ingredients:

4 Medium or 6 Small Potatoes
2 1/2 Cups of Flour
1 egg
1 tsp. salt

You can use a variety of difference sauces for you gnocchis (see below for some ideas!) I made a traditional pomodoro sauce with San Marzano tomatoes, garlic, onion and fresh basil.



Directions:

1) Add potatoes (with skin ON) to a large pot and cover with water. Place on the stove and bring to a boil. Boil 15-20 minutes, until tender. (Boil with the skin on to prevent too much water absorption into the potato.)

2) Strain potatoes and let cool before peeling skin off. Make sure to remove all skin and any little brown areas on the potato.

3) If you have a potato ricer, you can use that to shred the potatoes. I used a cheese grater on the second to smallest grating side to shred the potatoes. Lay them flat on a paper towel to absorb and excess water. You want them as dry as possible.


4) Place potatoes on a clean dry surface or counter top and spread/flatten them into a round disc. Add 2 1/2 cups of flour on top then sprinkle salt onto flour. Make a crater in the middle using your hands.

5) Crack the egg into the center hole and beat it well.



6) Begin pulling flour/potato mixture into the center, eventually using your hands to combine and form a ball. Gently kneed until you have a smooth, formed ball of dough.


7) Once your dough is formed into a ball, shape it into an oval and slightly flatten it. Cut into 8-10 strips about 1 1/2 inches thick.

8) Roll each section of dough out until they are about 1 inch thick. Cut each rolled strip into 1- 1 1/2 inch pieces. You may need to sprinkle additional flour if you find the dough to be slightly sticky.


They should look similar to this! I rolled each gnocchi on the back of a fork to create small indentations to help the sauce stick!


Bring a pot of salted water to a boil. Add 1 tbsp of olive oil to avoid sticking. Gently add gnocchi's and stir. You will know once they are done because they will float to the top. (about 4-5 minutes)


I made a pomodoro sauce but you can use any sauce that you like! Some ideas include vodka sauce, Gorgonzola cream sauce, Alfredo sauce and browned butter and sage! It's fun to mix it up and try different flavors and textures!

I added the gnocchi to a deep skillet and mixed them together with the pomodoro sauce. I topped it with fresh mozzarella balls and placed in a 400 degree oven until the cheese was melted and bubbly. Top with additional basil, grated parmesan and EVOO!


ENJOY!!

XOXO, Alyssa


Friday, January 31, 2020

Blackened Fish Tacos

TACO TUESDAY is always a good idea!!


What I love the most about tacos is that you can literally make any version your heart desires! Bowl, Taco, Burrito...Crunchy or Soft... Chicken, Steak, Tilapia ... Toppings GALORE! Tacos are a weekly menu item for my family because it's a quick and easy meal you'll never get tired of. 

There's really  no "secret recipe" to share for tacos but what I did want to share is the most AMAZING blackening seasoning mix for your fish tacos. I've used this seasoning when making both salmon and tilapia and it was absolutely delicious on both! I think the key is 50% your spice mixture and 50% how you cook it. I'll share both below, along with some of my favorite taco "toppings" you may not have thought of.


Blackened Seasoning Blend

2 teaspoons each of - Paprika, Garlic Powder, Onion Powder, Italian Seasoning
1 Teaspoon Salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper

(Mix together in a bowl)

Cooking Your Fish

1) Remove fish from the refrigerator and allow it to come to room temp (this allows for even cooking) - I always remove any skin from the fish or buy it skinless from the store.

2) Pat fish dry with a a paper towel to remove any excess water. Lightly brush fish with EVOO. Rub blackened seasoning blend onto fish,  making sure to cover both sides.

3) Heat a non-stick skillet on the stove. Once hot, add 2 TBSP olive oil. Add fish to the pan and cook on each side for 3-4 minutes. May be more or less depending on the thickness of your fish.

Note: Once your fish is in the pan, DO NOT manipulate or move it. This will cause the fish to fall apart. 

Topping Ideas

Diced Mango

Avocado

Corn

Black Beans

Pickled Red Onion
(Thinly slice red onion. Place it in a bowl with 2 TBSP white vinegar, 1 TBSP water, 1/2 tsp sugar and 1/2 tsp of salt. Let sit for at least 15 minutes or make ahead of time)

Lime Slaw
(coleslaw mix, lime juice, salt and pepper)

Pineapple

Diced Tomato

Sauteed Bell Pepper & Onion

Cheddar, Feta, Cotija, Pepper Jack

I'd love to hear some of your favorite taco recipes! I'm always looking for new ideas to mix up our TACO TUESDAYS!

XOXO, Alyssa





Tuesday, January 28, 2020

Pad Thai

If you're looking to mix up your week night dinners, I've got you covered!
Spicy Pad Thai



I absolutely LOVE Thai food, so I am constantly trying new recipes, tweaking ingredients and playing around with flavors. After much trial and error, I have finally found a Pad Thai recipe that is simple and so good, you'll mistake it for takeout! I prepare this meal vegetarian style, but you could definitely add beef, chicken or shrimp to bulk it up!
Vegetarian, Gluten Free (if made with GF soy sauce)

Ingredients:

4 oz rice noodles
3 carrots, peeled into ribbons
2 red bell peppers, sliced thinly
2 TBSP minced garlic
2-3 green onion, chopped
1 limes cut into wedges
2 eggs, beaten
1/2 cup cilantro, chopped

Sauce:
2 TBSP packed brown sugar
1 TBSP soy sauce
Juice from 1 lime
1 TBSP rice vinegar
1 TBSP creamy peanut butter
1 TBSP sriracha (more or less according to your spice preference)
1/2 tsp fresh ginger
1/8 tsp black pepper

Directions:

1) Whisk together all of the ingredients for the sauce, set aside.
2) Boil a large pot of water, cook rice noodles according to package
3) Heat 2 TBSP oil in a frying pan. Add red pepper and saute until they begin to soften. Add garlic, carrots and half of the green onion and mix together for 1-2 minutes.
4) Add beaten eggs to frying pan and stir until its cooked through.
5) Add noodles and sauce to frying pan and toss well. Garnish with extra lime, cilantro and sriracha.

Enjoy!!

Can't wait to hear what you think! Tag me on Instagram @Mrs_AlyssaMC  so I can see your yummy dishes!








Monday, January 27, 2020

Homemade Pasta & Sauce

Made from Scratch with Lots of LOVE!

If you've never eaten homemade pasta, you're missing out! While the thought of making your own dough may seem daunting, it's actually pretty simple and definitely worth the extra effort for a light and delicious meal. With very few ingredients, you can recreate a dish you would be served in Italy. What's even better is your kids will love helping! My daughter and I cook together all the time and she had an absolute blast rolling out the dough and seeing it all come to life. She was so proud of herself and hasn't stopped talking about making our family dinner. Here's the secret to a pasta that won't leave you feeling heavy and sluggish. Simple, fresh and clean ingredients make this recipe one for the books!

Mangia!

Ingredients:





For the Sauce: 

1 can San Marzano tomatoes
2 TBSP EVOO
A handful of fresh basil
1/2 cup chopped onion
2 TBSP minced garlic
1 tsp each salt, pepper and sugar










                 For the Dough:

                      4 Eggs
                2 1/2 cups flour
              1 TBSP olive oil
                    1 tsp salt






Directions: SAUCE
1) Heat 2 TBSP EVOO in a deep pot
2) Add chopped onion and garlic, saute until translucent (2-3 minutes)
3) Add the San Marzano tomatoes (crush/break them up with your hands as you add them to the pot- if you like a chunkier sauce, leave them bigger) Make sure to add all the extra juice left in the can, as well.
4) Fill tomato can up 1/4 way with water to clean the sides, add to pot.
5) Mix in chopped basil, salt, pepper and sugar. Simmer on low (covered).



Directions: Pasta


1) Spoon 2 1/2 cups of flour onto the counter and create a well.
2) In the well, crack the eggs and whisk
3) Add EVOO and salt to the egg mixture in the middle
4) Slowly start incorporating flour into the egg mixture, using a fork.
5) Add extra flour to your hands if its sticking and kneed the dough for a  minute or two until it all comes together and forms a ball.




Using the Pasta Maker Machine

I purchased my machine off Amazon a while back and it's held up amazingly well! It's an old fashioned hand crank and it makes the perfect noodle!

(If you don't have a machine, you can use a rolling pin and pizza cutter to create your noodles)



6) Start by dividing your ball of dough into 4 equal
 pieces.
7) Flatted one of the sections out with your hands and start by running it through your pasta machine, starting at level ZERO (this is the largest opening). 
8) Continue to run it through the machine increasing by one level at a time. This will allow the pasta to flatten and stretch gradually. I do this until I reach level 4, as this is the thickness I like the best.
9) Continue this same process with all 4 sections until they are all flattened out. Dust with a small amount of additional flour if there are any sticky spots.
10) Switch your machine to the fettuccine mode. You are going to place your long strips of pasta dough through and it will cut them into the perfect sized fettuccine noodle!


11) Once they are all cut, I lay them out on a lightly floured surface and let them "dry" a bit.
12) When you are ready to cook, bring a large pot of salted water to a boil. Add a teaspoon of EVOO to prevent sticking then add the noodles. They cook FAST, so make sure to keep an eye and check often. They should be done cooking in about 4 minutes.
13) Top with your homemade tomato sauce, fresh basil, parmesan cheese and a drizzle of EVOO!





Mangia!


XOXO, Alyssa