Here’s another yummy recipe from The Hundred-Foot Journey for you: Madeleines! Don’t these cakes look fabulous?
Madeleines Recipe
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Category Archives: Recipes
Tandoori Chicken Wings Recipe
Are you doing any big cookouts this Memorial Day weekend? If so, check out this yummy recipe for Tandoori Chicken Wings inspired by the film The Hundred-Foot Journey, coming to theaters this August. Mmmm!
Paleo Brunch Recipes
Jai and I were recently introduced to some new paleo brunch recipes during a sampling event at Natural Grocers in Gresham. Although neither of us follow the paleo diet, we’re always up for trying new food, and I did spend some time looking up paleo freezer recipes last summer just for something quick and easy to make. I wanted to share the recipes for the paleo brunch with you if you’d like to try something different for yourself!
This paleo brunch menu has been designed to feed 6 people for around $7.55 per person.
Ingredients
- 2 TBSP coconut oil or ghee
- 1/4 C plus 2 TBSP olive oil
- 1/2 medium onion, finely diced
- 3 cloves garlic, minced
- 1/2 lb. cremini mushrooms, thinly sliced
- 1 package Organic Girl Baby Kale
- 8 eggs
- 1 large tomato, thinly sliced into rounds
- Two 4 oz. packages of Applegate Natural Prosciutto
- Sea salt to taste
- Cherry tomatoes for garnish
Instructions
- Preheat oven to 375 degrees. Grease a 12 cup muffin tin and set aside.
- Heat the coconut oil or ghee in a medium sized skillet, add the onion and saute until translucent. Add the garlic and mushrooms, cook until the mushrooms are soft and moisture has evaporated. Lightly salt the mushroom-onion mixture; spoon mixture into a bowl and set aside.
- Line the muffin tins with prosciutto, covering the bottom and sides completely.
- In a large bowl, beat the eggs and olive oil together. Add the kale and salt to taste, then stir in the mushroom mixture.
- Spoon the frittata batter into each muffin cup and top with halved cherry tomatoes.
- Bake for approximately 20 minutes - allow muffins to cool in tin for a few minutes before transferring to a wire rack.
Notes
Recipe by Karen Falbo.
Ingredients
- 2 packages turkey bacon
- 4 TBSP coconut oil
Instructions
- In a large skillet over medium heat, melt 2 tablespoons of coconut oil. Open one package of turkey bacon, separate bacon strips, and lay each in the pan. While cooking, turn bacon often, moving the pieces around to support even browning. As bacon becomes lightly browned, remove strips from the pan and set aside on a plate. Cover with foil to keep warm and cook the second batch.
- NOTE: Turkey bacon can be prepared a day or two before the brunch and warmed in the oven.
Notes
Recipe by Karen Falbo.
Ingredients
- 4 cups plain full-fat yogurt
- 2 1/2 C fresh or frozen berries
- 1 C toasted pecans, chopped
- 4 TSP vanilla extract or flavor
- 1 full dropper stevia
Instructions
- In a large bowl, stir together yogurt, stevia, and vanilla. Using 8 small wine or parfait glasses, spoon in a layer of yogurt, top with berries, then add toasted pecans. Continue alternating layers to fill glasses.
- NOTE: Stevia can be used in place of sweeteners for things like tea, lemonade, plain yogurt, smoothies and baked goods. Oftentimes the licorice aftertaste of the whole herb as well as the bitter aftertaste of the steviosides disappears when used in the proper amounts. Although stevia can enhance flavors in some dishes (Like yogurt), it may not work at all in others.
Notes
Recipe by Karen Falbo.
Ingredients
- 1/2 C hot water
- 3 green tea bags
- 10 drops stevia
- 1/4 C lemon juice
- 3 1/2 C cold water
- 1 can coconut water
Instructions
- Steep tea bags in hot water for 3-5 minutes. Add all other ingredients, stir and serve over ice.
Notes
Recipe by Karen Falbo.
We also enjoyed Vegetable Latkes with this brunch – you can find the recipe for that by clicking here to visit MarksDailyApple.com! You can also find a ton of paleo and other recipes on NaturalGrocers.com.
Have you ever tried a paleo recipe before? What did you think?
Healthy happy hour with SOYJOY bars
Samples provided for review.
When I get stressed, I snack. My go-to vices are white cheddar popcorn, and anything that combines peanut butter and chocolate. When SOYJOY offered to send me some fruit and soy bars for their Perfectly Paired challenge, I jumped at the chance to try to build all-natural recipes for a Healthy Happy Hour.
SOYJOY bars are made from ingredients you can actually pronounce. Take a look at that banana SOYJOY label: soybeans, raisins, dried banana and pineapple, butter, sugar, corn starch, eggs, salt, and flavor. And they’re each only about 100 – 200 calories!
I decided to host my own Healthy Happy Hour, so that my friends and I could each try some healthier snacks. Here’s what I came up with!
- SOYJOY granola: 1 cup plain, nonfat yogurt, 1/2 cup chopped strawberries, topped with 1 chopped Blueberry and 1 chopped Berry SOYJOY bar
- SOYJOY berry crumble: 1 cup chopped strawberries topped with honey, cinnamon, and 2 chopped Strawberry SOYJOY bars, baked at 450 degrees for 15 minutes
- The Elvis: 2 100-calorie dark chocolate bars, broken in half and topped with banana slices, 1 tsp. peanut butter, and 1/2 a Banana SOYJOY bar
And because it’s not a happy hour without a cocktail: I also combined the fresh-squeezed juice of one grapefruit with 2 oz tequila in a glass with a salted rim, for a variation on a Greyhound. Grapefruits are rich in vitamin C, and have many other health benefits!
Feeling inspired? Now one lucky Cooking Catastrophe reader can win a SOYJOY prize pack of their very own!
Enter to win a SOYJOY prize pack!
One lucky reader (within the continental US) will win:
- A collection of SOYJOY bars
- $25 to create a SOYJOY recipe
- Appetizer plates
- Inspirational cocktail napkins
Just leave your entry in the Rafflecopter widget below by Friday, May 30th, 11:00PM PST – we’ll then randomly select one winner!
Easy weeknight meals with Lee Kum Kee Ready Sauces
Samples provided for review.
In addition to sending me chili sauces for review – more on that here – Lee Kum Kee also sent me some Ready Sauces to try, specifically Broccoli Beef, Kung Pao Chicken, Mongolian Beef, and Orange Chicken. A photo of their Kung Pao Chicken is below.
I’m always looking for ways to save money by cooking at home, and these sauces were all delicious and easy to use: all I had to do was dice some easily-accessible ingredients and fry them up. I made a big batch of chicken and beef dishes on Sunday, and was enjoying home-cooked meals with rice and pasta all week long.
My favorite was the orange chicken, which I enhanced by adding the fresh-squeezed juice of 1 orange, along with garlic and ginger — you can see those big chunks of garlic and ginger in the photo above. Those ingredients really made the flavor of everything pop!
I also found myself really liking the Mongolian beef — it was a bit spicier than I expected, though not unpleasantly so. As you can see from the photo above, this is REALLY simple to make: just 3 ingredients!
To make my meals more nutritious, I had vegetable stir-fried rice as a side with most of these dishes. I’ll share the recipe for that below.
Ingredients:
- 3 cups cooked brown rice
- 1/4 large onion, diced
- 1 red bell pepper, diced
- 3 carrots, diced
- 5 scallions, diced
- 10 sprigs cilantro, leaves only
- 3 cloves garlic, diced
- one 1″ cube of ginger, diced
- 2 tablespoons light soy sauce
- 3 tablespoons Lee Kum Kee oyster sauce
- Black pepper, to taste
- Olive or sesame oil, to taste
Steps:
- Fry carrots, bell peppers, and onions in oil for 5 minutes, until the bell peppers start to soften slightly.
- Add scallions, cilantro, garlic, and ginger. Fry for 2 minutes, until aromatic.
- Slowly add the rice, a handful at a time, so that it doesn’t clump. Stir carefully with a wooden cooking spoon.
- Add pepper, soy sauce, and oyster sauce. Cook an additional 10 minutes, until the carrots soften and the flavors are thoroughly mixed.
Everything I tried from Lee Kum Kee was delicious. Combine their Ready Sauces with some protein and boil some noodles with frozen vegetables for a complete, hot weeknight meal you can make in less than 40 minutes!
Look for Lee Kum Kee Ready Sauces in a grocer near you, and be sure to check them out on Facebook, Twitter, Pinterest and YouTube!
Totally porked out Annie Chun’s Pad Thai
Samples provided for review.
As I mentioned earlier on this blog, Annie Chun’s recently launched their “Next Noodlepreneur” contest, closing April 21st. Participants submit creative ways they’ve added to Annie Chun’s noodle bowls, and can win gift cards and prize packs to continue daydreaming up new meals and flavor combinations.
I decided I wanted to get in on the fun, so Annie Chun’s sent over some noodles for me to noodle on.
I received Korean Sweet Chili, Hot & Sour, and Pad Thai noodles. I love everything peanut-related, so I decided to make a totally porked out version of Pad Thai, with Annie Chun’s noodles as the base.
Ingredients:
- Annie Chun’s Pad Thai noodles
- 1 cup ground pork, cooked with 1 tsp hoisin sauce and whatever vegetables you have on hand (I used chopped carrots and water chestnuts)
- 1 egg
- 1 tsp Sriracha
- 2 tbsp smooth peanut butter
- 1/2 lime, juiced
Steps:
- Combine dry toppings from Annie Chun’s Pad Thai noodle bowl.with 1 cup hot water and noodles. Microwave 90 – 120 seconds, depending on your microwave.
- Fry 1 egg sunny side up.
- In a serving bowl, combine cooked pork, Sriracha, peanut butter, lime juice, and chopped peanuts and sauce from Annie Chun’s noodle bowl.
- Drain cooked noodles, and add to serving bowl.
- Add egg while yolk is still slightly runny. Stir to combine.
Here’s my finished Pad Thai. I ate this all within 10 minutes — while the combination of hoisin and tamarind took a few bites to get used to, on the whole, the flavors balanced nicely, and I consider it a success!
Feeling inspired? Head over to their Facebook page and post your recipe and photos of your completed meal by April 21st! Good luck, future noodlepreneurs!
Sriracha deviled eggs with Lee Kum Kee
Samples provided for review.
Easter is right around the corner, and with it, excuses to make lots of egg recipes. Having spent the past year in the South, my mouth waters at the prospect of indulging in delicious deviled eggs again!
Lee Kum Kee sent some of their chili sauces for review. As soon as I saw their Sriracha and Sriracha Mayo sauces, I knew I was going to have to try to make Sriracha deviled eggs!
Ingredients:
- 1 scallion (white part only)
- Juice of 2 limes
- Black pepper (to taste)
- 5 sprigs of cilantro (leaves only)
- 3 tablespoons Lee Kum Kee Sriracha Mayo
- Lee Kum Kee Sriracha (for garnish)
Steps:
- Hardboil 6 eggs. Older eggs work better for deviled eggs!
- Allow eggs to cool completely. I usually put them in a bowl full of ice, or just put them in the freezer for 10 minutes.
- While the eggs are cooling, slice the cilantro leaves and white parts of 1 scallion fine.
- Once the eggs have cooled, remove the shells, cut them in half, and scoop out the yolks into a separate bowl.
- Whisk together the yolks, Sriracha Mayo, scallions, cilantro, pepper, and lime juice until completely blended and not lumpy – about 5 minutes.
- Once the yolks are completely smooth, spoon them back into the halved eggs.
- Garnish with additional Sriracha, scallions, or cilantro to taste. Put them on your favorite serving dish and enjoy.
Be sure to set some aside for yourself – these tend to go quickly!
Look for Lee Kum Kee Chili Sauces in a grocer near you, and be sure to check them out on Facebook, Twitter, Pinterest and YouTube!
Walt Disney’s Family Chili Recipe
If you’re a Disney fan, check out the widget above for a recipe printable you won’t want to miss: Walt Disney’s very own family chili recipe! Also included are contemporary recipes for yums like Pineapple Upside Down Cake & Butter Cake, created by food stylist Chris Oliver in honor of the movie Saving Mr. Banks.
Do you have any favorite family recipes?
Game Day Recipes From Frank’s RedHot + Giveaway!
Super Bowl Sunday is coming up this week, and if you’re hosting a gathering, you’re probably looking for some good Game Day dishes to serve. Frank’s RedHot are celebrating 50 years since the first “Buffalo Wings” were created using Frank’s RedHot Sauce mixed with butter, and since nothing says “Football Food” like a plate of wings, they wanted to share some of their signature recipes with you!
Ingredients
- 2 ½ lbs. chicken wing pieces
- ¾ cup any flavor FRANK’S® REDHOT® Wing Sauce
Instructions
- BAKE wings in foil-lined pan at 500°F on lowest oven rack for 20 minutes until crispy, turning once.
- TOSS wings in sauce to coat.
- Makes 6 to 8 servings
- Tip: You may substitute ½ cup FRANK’S® REDHOT® Sauce mixed with 1/3 cup melted butter for the Wings Sauce.
- Alternate Cooking Directions:
- Deep-fry at 375°F for 10 minutes.
- Broil 6-inches from heat 15 to 20 minutes, turning once.
- Grill over medium heat 20 to 25 minutes, turning often.
Ingredients
- 2 ½ lbs. chicken wing pieces
- ½ cup any flavor FRANK’S® REDHOT® Buffalo Wings Sauce
- 1/3 cup ketchup
- 2tsp. Cajun seasoned spice blend
Instructions
- BAKE wings in foil-lined pan at 500 °F on lowest oven rack for 20 to 25 min. until crispy, turning once.
- MIX Buffalo Wings Sauce, ketchup and spice blend.
- TOSS wings in sauce to coat.
- Makes 6 to 8 servings
- Tip: You may substitute 1/2 cup FRANK’S® REDHOT® Sauce mixed with 1/3 cup melted butter for the Wings Sauce.
- Alternate Cooking Directions: Deep-fry at 375°F for 10 min.
- Broil 6-inches from heat 15 to 20 min., turning once.
- Grill over medium heat 20 to 25 min., turning often.
Ingredients
- ¼ cup honey barbecue sauce
- ¼ cup FRANK’S® REDHOT® Cayenne Pepper Sauce
- ¼ cup apricot jam
- 1 Tbsp. Asian sesame oil
- 2 ½ lbs. chicken wings, split and tips discarded
- 2 Tbsp. toasted sesame seeds
Instructions
- Combine barbecue sauce, Frank’s RedHot Sauce, jam and sesame oil; set aside.
- Deep fry* wings at 375°F (HIGH) for 10 min. or until cooked and crispy; drain.
- Toss hot wings in jam mixture. Place on serving platter and sprinkle with sesame seeds.
- Makes 8 servings
- *Alternate Cooking Directions: Bake 20 min. at 500°F until fully cooked and crispy, turning halfway; Broil 6-inches from heat 15 to 20 min., turning once; Grill over medium heat about 20 min., turning often.
Ingredients
- 3 lbs. chicken wing pieces
- ¾ cup FRANK’S® RedHot Sweet Chili® Sauce
- 2 tbsp. light soy sauce
- 1 tsp. grated peeled ginger
- 1 tsp. minced garlic
- 2 Tbsp. minced green onion or cilantro
Instructions
- BAKE wings in foil-lined pan at 500°F on lowest oven rack for 20 to 25 min. until crispy, turning once.
- MIX Sweet Chili Sauce, soy sauce, ginger and garlic in large bowl.
- TOSS wings in sauce to coat. Sprinkle with green onion or cilantro.
- Makes 6 to 8 servings
- Alternate Cooking Directions: Deep-fry at 375°F for 10 min.
- Broil 6-inches from heat 15 to 20 min., turning once.
- Grill over medium heat 20 to 25 min., turning often.
Ingredients
- 1 (8 oz.) package PHILADELPHIA Cream Cheese, softened
- ½ cup Blue cheese or ranch salad dressing
- ½ cup any flavor FRANK’S® REDHOT® Sauce
- ½ cup Crumbled blue cheese or shredded mozzarella cheese
- 2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
Instructions
- HEAT oven to 350ºF. Place cream cheese into deep baking dish. Stir until smooth.
- MIX in salad dressing, Frank’s RedHot sauce and cheese. Stir in chicken.
- BAKE 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or cut up vegetables.
- Makes 4 cups dip
- Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
- Tips: You may substitute 2 cups shredded cooked chicken.
- Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Heat on HIGH setting for 1 ½ hours until hot and bubbly or on LOW setting for 2 ½ to 3 hours. Stir.
- Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.
Win! Win! Win!
To celebrate Game Day, Frank’s RedHot is giving away a fun little prize pack to one Cooking Catastrophe reader which contains:
- (3) Coupons for $1.00 off
- (1) Frank’s RedHot Magnet
- (1) Frank’s RedHot Blinking Hot Lips
- (1)Frank’s RedHot Keychain
- (1) Frank’s RedHot Drink Coozie
- (1) Frank’s RedHot Tote
To enter, check out the Rafflecopter widget below, which also contains the full official rules. Giveaway is open to residents of the continental US aged 18+ and ends January 30th, 2014 at 11:00 PM PST – sorry, no P.O. Boxes.
Chocolate Spice Crackle Cookies with Gingerbread Caramel
Ingredients
- 1 3/4 cup flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 3/4 teaspoon cloves
- 3/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 cup Tillamook Butter, softened
- 1/2 cup shortening
- 3/4 cup brown sugar
- 1/2 cup white granulated sugar
- 1/4 cup molasses
- 1 egg plus 1 egg white
- 2 teaspoon pure LaGrima Vanilla extract
- 2/3 cup sugar
- 1 tablespoon cinnamon
- 1 tablespoon cocoa
Instructions
- 1. In a medium bowl, combine flour, 1/2 cup cocoa, baking powder, baking soda, salt, ginger, cloves, nutmeg, and 1 teaspoon cinnamon.
- 2. In a stand mixer, beat butter and shortening until smooth. Add brown sugar and 1/2 cup granulated sugar. Whip until smooth and fluffy. Stir in molasses and the eggs and vanilla.
- 3. Slowly stir in the dry ingredients. Blend until smooth.
- 4. Refrigerate dough for 1 to 2 hours
- 5. Preheat oven to 375F. In a medium bowl, stir together 2/3 cup sugar, 1 tablespoon cinnamon and 1 tablespoon cocoa.
- 6. Form dough into small balls (the size of one tablespoon) or large balls (the size of 2 1/2 or 3 tablespoons). Roll in sugar mixture.
- 7. Place balls on a greased cookie sheet. If you would like crispy ginger snap like cookies, flatten the balls with a sugared glass until thin, about 1/4 inch thick. If you would like chewy and soft spice cookies, leave as balls and do not flatten.
- 8. Bake small cookies for 9-12 minutes and large cookies for 15 to 20 minutes, depending on how chewy or crispy you want them. Let cool on baking sheet 3 to 5 minutes and then cool on a rack.
- 9. Meanwhile, make the gingerbread caramel filling. Use this as an icing topping or as a filling sandwiched between two cookies: For the gingerbread caramel filling, heat the following ingredients over medium heat until bubbling: 2 Tablespoons butter, tiny dash of salt, 2 Tablespoons molasses, 8 Tablespoons sugar, 6 Tablespoons half and half. Cook for 6 to 9 minutes until caramel is thickened, keep in mind it will thicken a bit when it cools. Remove from heat and stir in 1/4 teaspoon vanilla extract, 1/4 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon allspice, 1/8 teaspoon nutmeg, 1/8 teaspoon ground cloves. Allow it to cool. Sandwich caramel between two cookies or spread over a cookie as a topping. Eat up!
Portlanders: Tune into AM 850 KPAM on Sunday morning, December 1st at 10 AM to hear more about this and other delicious holiday cookies!