Blog Archives

February 29th, 2020

2/29/2020

Comments

Choco Nana Nut Muffins

SERVINGS: 14 muffins
DIETARY: None
DIFFICULTY: Beginner
PREP/COOK TIME: 15 min/42 minutes

Banana Nut Muffins

3 ripe bananas, mashed with no clumps
6 oz. chocolate chips
6 oz. toasted walnuts, chopped
1 3/4 c. all-purpose flour
1 tsp. baking soda
1 tbsp. ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1/2 c. brown sugar
1/4 c. maple syrup
2 tsp. vanilla extract
salt, just a pinch

Put the sugar, syrup, and melted butter in a large bowl and whisk until the mixture is homogeneous. Add the eggs, bananas, and vanilla and whisk for another minute or one uniform mixture.
Next, add all of the dry ingredients slowly (flour, baking soda, cinnamon, and salt). Whisk until there are not streaks of flour in the batter, which should only take around 3 min (be careful not to over mix).
Now, add the walnuts and chocolate chips and incorporate evenly within the batter. The batter should be thick, but still sticky. Preheat the oven to 350 F degrees.
Spray non-sticking spray into your muffin tins (I used one that could hold 6 medium sized muffins). Place enough batter in each crevice until each one is 3/4 of the way full. Put the tin in the oven for 12-14 min or until you can put a toothpick in the middle and it comes out clean.
Lastly, once done, take the tin out and place on a cooling rack until safe to remove and eat without burning your mouth (like I did).

"Me Cuisine" Tips

Like cookies or any other baked good, test different mix-ins and ingredients. Just make sure to keep the ratio of wet and dry ingredients (like peanut butter would taste really good, just add less melted butter).
If you use bigger muffin tins, increase the baking time and lower the baking time with smaller muffin tins.
These muffins taste best warm so the chocolate is nice and melted.

Comments

February 28th, 2020

2/28/2020

Comments

Lemon Rosemary Roasted Chicken with Vegetables

SERVINGS: 4-6
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 30 min/2 hrs 30 min

Roasted Chicken

6-7 lb. whole chicken
1 stick unsalted butter, cut into 1/8 in. squares
1 whole head of garlic, cut in half horizontally
6 sprigs rosemary
3 lemons, halved
salt and pepper

Vegetables

3 carrots, cut into large chunks
3 celery stalks, cut into large chunks
1 large sweet onion, diced medium
1 leek, cut longs leaves off, cut stem in half length wise, cut small ribbons
6 small red potatoes, quartered
3 sprigs of thyme
3 bay leaves
16 oz. chicken stock, unsalted
3 tbsp. olive oil
salt and pepper

Begin by mixing all of the vegetables with the olive oil, salt and pepper, and herbs. Place them in a medium roasting pan, add the stock, and set aside.
Preheat the oven to 375 degrees F. With the whole chicken, wash it under cold water and pat down with a paper towel until very dry.
Place the garlic, rosemary, and two of the halved lemons inside the cavity of the chicken. Drizzle olive oil inside and add salt and pepper.
Next, place the pads of butter under the skin of the chicken, but on top of the breast until all the butter is distributed. Generously pat in salt and pepper all over the chicken, top and bottom.
If you have kitchen twine, tie the legs over the cavity of the chicken and fold the wings inside so they stay close to the chicken (this is difficult to explain, but YouTube how to truss a whole chicken). This step is not necessary, buts makes for a cleaner appearance.
Place the chicken on top of the vegetables and cover the entire roast with foil to ensure no steam escapes. Roast for about an hour.
After an hour, remove the foil and roast for another hour and a half. The chicken should be brown and crispy on the outside. If you have one, use a meat thermometer and insert it where the thigh and leg connect at the bone to make sure it reads 160 degrees F. Otherwise, cut into that region and ensure its not pink.
With the last lemon, squeeze the juice over top and carve the chicken. Drizzle the stock over top to make the chicken more moist.

"Me Cuisine" Tips

Add different herbs to create different profiles, this is a basic recipe and a template.
Add mushroom to the vegetables to add an earthy note to the stock.
The leftovers can be used for literally any chicken recipe and can replace a store bough rotisserie chicken.
If watching calories, use less butter.

Comments

February 26th, 2020

2/26/2020

Comments

Chewy Oatmeal Chocolate Chip Cookies

SERVINGS: 30-40 cookies
DIETARY: None
DIFFICULTY: Beginner
PREP/COOK TIME: 45 min/50 min

Oatmeal Chocolate Chip Cookies

1 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. unsalted butter, room temperature
1 c. light brown sugar
1/4 c. granulated sugar
2 large eggs, room temperature
2 tsp. vanilla
2 tbsp. maple syrup
1 tbsp. molasses
3 c. rolled oats
2 c. semi-sweet chocolate

First, in a medium bowl, whisk flour, cinnamon, baking soda, and salt.
In another bowl, use either a stand mixer or hand mixer, beat the butter and sugars on medium speed until the mixture is pale and has incorporated air. This should take about 4 minutes.
Add eggs one at a time until they are fully incorporated on high speed then add the vanilla. Also add the molasses and maple syrup at this point.
Turn the mixture to low speed and add the flour mixture until combined. Add the oats and chocolate chips and mix until combined evenly.
Chill the dough in the fridge for about 45 min-1 hr. Preheat oven to 350 F degrees and line a baking sheet with parchment paper or silicone mat. Using a scoop (small or medium), form the dough into balls and place 2 inches apart on the baking sheet.
Bake for 10 min (if you used a medium scoop, bake for 12 min) or until the edges are lightly browned and the center is still soft and unset.
Cool for 5 min on a baking sheet, then transfer to a rack to cool.

"Me Cuisine" Tips

You can literally do anything with this cookie recipe, such as adding dried fruit or adding whatever mix-ins you want.
Be sure to use the "creaming method" whenever you make cookies. All this means is you mix the butter, eggs, and sugar first (and any other liquids), then add the dry ingredients.
I love chewy cookies, but keep them in the oven longer for a crunchier texture.

Comments

February 25th, 2020

2/25/2020

Comments

Beets with Toasted Walnuts and Feta

SERVINGS: 2-4
DIFFICULTY: Beginner
DIETARY: Gluten-Free, Vegetarian
PREP/COOK TIME: 15 min/20 min

Beets with Toasted Walnuts and Feta

1-2 red beets, peeled and diced small (leaves also cut into small ribbons)
2 shallots or 1/2 yellow onion, diced small
1/2 c. chopped walnuts, toasted
6 oz. feta cheese, crumbled
2 tbsp. olive oil
2 tbsp. red wine vinegar
1 tbsp. honey
2 tbsp. parsley, chopped fine
salt and pepper
1 spoonful of sour cream, garnished on the plate

Start off by heating a pan on medium high heat with the olive oil. Once the oil is hot, add the onions and allow them to sweat for around 4 minutes.
Then, add the beets to the onions and season with salt and pepper. Saute until the beets are fork tender, or for 8-12 minutes.
Right before the beets are tender, add the leaf ribbons to the pan and saute for another 2 minutes. To finish the cooking process, add the red wine and honey and reduce the liquid for 4 minutes or until the beets soak up the vinegar.
Turn off the heat. Add a nice smear of sour cream to the bottom of a plate and lay the beets over top. Sprinkle the feta cheese and toasted walnuts on top and garnish the plate with the chopped parsley.

"Me Cuisine" Tips

To toast the walnuts, just add them dry into a pan on medium heat and toast until you can smell them and see them just starting to turn brown (nuts are very easy to burn because of the high fat content).
This recipe can also be incorporated into a mixed green salad to make it more filling.
Try adding different herbs, such as oregano or thyme. Beets are extremely versatile and can be cooked and seasoned many different ways.
Beets do stain clothes and equipment easily so be careful!

Comments

recipes

February 29th, 2020

​Choco Nana Nut Muffins

February 28th, 2020

Lemon Rosemary Roasted Chicken with Vegetables

February 26th, 2020

Chewy Oatmeal Chocolate Chip Cookies

February 25th, 2020

Beets with Toasted Walnuts and Feta

Archives

Choco Nana Nut Muffins