My love of Thai food leads me to new Thai recipes. This Baked Thai Peanut Chicken is so easy and so quick, it could easily be in a weekday rotation. While the chicken was baking, I steamed the black rice with a vegetable basket of broccoli and squash. Voila! In 30 cooking minutes, dinner was done. I was so hungry, I forgot to add the sprinkle of cilantro and chopped peanuts.
Baked Thai Peanut Chicken
INGREDIENTS:
5 chicken thighs , boneless skinless
1/2 can coconut milk , 7 ounces1/3 cup creamy peanut butter
2 tablespoons soy sauce , low-sodium
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon lime juice
1/2 teaspoon sesame oil
3 cloves garlic , minced
1 tablespoon ginger , minced
cilantro , for garnish
chopped peanuts, for garnish
DIRECTIONS:
Preheat the oven to 375 degrees F.
In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger.
Place the chicken, smooth side down into your baking dish.
Pour the sauce over it.
Cook for 30-35 minutes or until the chicken is cooked through (to 165 degrees F).
Optional: Add diced cilantro and chopped peanuts to the top of the baked chicken.
This Gnocchi Skillet is so easy and so delicious. In less than an hour, the dinner was prepared and on the table. This dish serves 3-4 people and the leftovers are equally as good. You could easily play with the ingredients and use noodles or fried potatoes instead of the gnocchi. Different cheeses could be used to suit your liking. Another great recipe from the creator, IowaGirlEats!
Cheesy Bacon Butternut Squash Gnocchi Skillet
INGREDIENTS:
4 slices bacon chopped
1 small sweet onion sliced in half then into thin slices
2 cups 1” cubes butternut squash
homemade seasoned salt and pepper (I used regular salt and pepper)
2 teaspoons pure maple syrup not pancake syrup
1/4 – 1/2 cup chicken broth
2 cloves garlic pressed or minced
2 cups packed baby spinach roughly chopped
3/4 cup freshly shredded gruyere cheese
1/4 cup shredded parmesan cheese
For the Crispy Gnocchi:
2 Tablespoons extra virgin olive oil
12 oz gluten free gnocchi (I used regular gnocchi)
salt
DIRECTIONS:
Add bacon to a large, oven-proof skillet (preferably cast iron) then turn the heat to medium and brown. Scoop cooked bacon onto a paper towel lined plate to drain then set aside. Reserve 2 Tablespoon bacon fat in the skillet.
Add onions to the bacon fat in the skillet then saute until they begin to soften, 3-4 minutes. Add butternut squash cubes and maple syrup, season with seasoned salt and pepper, then saute until squash is tender, 15-20 minutes, stirring every so often and adding splashes of chicken broth near the end if the squash is taking a long time to soften and/or is beginning to burn vs caramelize.
Preheat the broiler on high and place oven rack to the top position in the oven.
For the Crispy Gnocchi:
While the butternut squash is sauteing, heat extra virgin olive oil in a large, 12″, nonstick skillet over medium-high heat. Once hot, add gnocchi then arrange into a single layer and saute until the bottoms are golden brown and crispy, 2-3 minutes. Stir then season with salt and continue to saute until the gnocchi are fork-tender and golden brown all over, 2-3 additional minutes, stirring often. Set aside.
Add garlic to skillet with onions and butternut squash then saute until very fragrant, 1-2 minutes. Add baby spinach then saute until wilted and tender, 1-2 minutes. Add crispy gnocchi and bacon into the skillet then stir to combine. Sprinkle cheeses evenly over the top then broil until melted, 1-2 minutes. Serve immediately.
Green chile cheddar beer bread is a flavorful, easy quick bread that I will make again and again. It stands well on it’s own, toasted with butter, paired with soup. I love an easy delicious bread and this one is a winner!
Green Chile Cheddar Beer Bread
INGREDIENTS:
3 cups all-purpose flour, spooned and leveled
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons melted unsalted butter
1 tablespoon honey or agave nectar
1 (12 oz) can room-temperature beer (light beer or medium depending on your flavor preference)
1/2 cup chopped green chiles (about 2 4-oz cans, drained)
3/4 cup shredded cheddar cheese, plus more for topping (mild or sharp both work)
Additional melted butter for brushing on top
DIRECTIONS:
Preheat oven to 350F. Line a 9×5 loaf pan with parchment paper and set aside.
In a large bowl, whisk flour, baking powder, and salt until combined. Whisk in melted butter and honey until flour is a bit clumpy.
Pour beer into dry ingredients and add green chiles and cheddar. Fold batter until just combined.
Scrape batter into prepared pan and smooth top. Sprinkle additional cheddar cheese over top if desired. Bake beer bread at 350F 45-50 minutes until a toothpick inserted in center comes out clean.
Brush warm bread with additional melted butter if desired. Cool bread in pan 15 minutes, then use parchment to lift out of pan and transfer to a wire cooling rack. Allow bread to cool at least 45 minutes before slicing. Serve bread warm and enjoy!
The Easy Pecan Shortbread Bars are to die for. Daughter, Sarah, is the master of this recipe. The bars are rich, and so yummy. If you bring these to holiday gathering, be prepared to be on the hook for this recipe for all future events.
Easy Pecan Shortbread Bars Recipe
INGREDIENTS:
Shortbread Crust
½ cup butter {softened}
⅓ cup brown sugar {packed}
½ teaspoon salt
1 ½ cups flour
Pecan Filling
¼ cup butter
½ cup brown sugar {packed}
¼ cup honey
2 Tablespoons heavy cream
½ Tablespoon vanilla extract {or vanilla bean paste}
2 cups pecans {roughly chopped}
DIRECTIONS:
Shortbread Crust
Preheat the oven to 375 degrees. Prepare a 9×9 pan by lining it with parchment paper and spraying with non-stick cooking spray, set aside.
Using an electric mixer, cream together the butter and brown sugar until it is light and fluffy. Add salt and flour, continue to mix until it resembles coarse crumbs. Pour mixture into prepared pan and pat down into an even layer. Bake for 15 minutes or until the sides start to turn golden brown. Remove from oven and cool.
Pecan Filling
Once crust has cooled, preheat oven to 325 degrees. Combine butter, brown sugar, honey and heavy cream in a small sauce pan over medium-high heat. Stir mixture and cook until it boils. Remove from heat, add vanilla and stir. Finally, add the chopped pecans and stir until coated. Pour the filling over the prepared crust. Spread filling out into an even layer and bake for 15-20 minutes or until the filling is bubbly. Remove from the oven and sprinkle the top with a small amount of flakey sea salt {optional}. Cool and cut your pecan shortbread bars into squares. Store in an air tight container for up to 5 days or freeze for up to 3 months.
Notes
Don’t skip the step of preparing the pan for this pecan bars recipe. The topping is super sticky, so be sure that parchment paper goes up the sides of the pan. I would also spray with nonstick cooking spray to be sure that it will remove easily.
The shortbread dough may look crumbly when you pour it into the pan but that is how it is supposed to be. It will come together as you press it into the pan and create a buttery shortbread crust.
This recipe can be easily doubled and made in a 9×13 pan. This will give you a good amount of bars and is great for feeding a crowd.
Variations:
Chocolate Shortbread: Add cocoa powder to the shortbread crust ingredients for a delightful chocolate twist.
Spiced Crust: Add a pinch of ground cinnamon, nutmeg, or cardamom to the shortbread crust for a warm and aromatic touch.
Chocolate Pecan: Sprinkle chocolate chips or chunks over the shortbread crust before adding the pecan filling for a chocolatey delight.
Coconut Pecan: Mix shredded coconut into the pecan filling for a tropical twist.
If you have a plethora of basil in your garden and aren’t sure what to do with it, try Basil Salt. I shared this recipe with my daughter, Megan, who had SO much basil. She made the salt and it is delicious!
Basil Salt
INGREDIENTS:
2 cups basil
1 cup sea salt
DIRECTIONS:
Wash and dry the basil leaves.
Preheat oven to 250 degrees Fahrenheit.
Blend the dry basil leaves and salt until well blended.
Spread the salt mixture on parchment paper in a baking pan and bake for 25-30 minutes.
Once cool, break it up and blend the mixture again.
Store in an air-tight container. Keeps well for a year.
Twas the end of peach season and I had a few peaches left. I wanted a healthier version of Peach Cobbler and this fit the bill. It was very good but I substituted cinnamon for the nutmeg…a personal choice. A nice dessert to end summer and welcome Autumn!
Peach Crumble
INGREDIENTS:
5 peaches
1/4 c. light brown sugar
2 tsp. lemon juice
1/2 tsp. fresh-ground nutmeg
1/2 c. granola
3 tbsp. flour
1 tsp. lemon zest
4 tbsp. butter
DIRECTIONS:
Preheat oven to 350 degrees F.
Toss the peaches, 2 tablespoons brown sugar, lemon juice, and nutmeg together in a small bowl. Transfer the peaches to an 8-inch tart dish and set aside.
Mix the granola, flour, remaining brown sugar, and lemon zest together in the bowl of a food processor fitted with a metal blade. Add the butter and pulse just to combine.
Sprinkle the granola topping over the peaches and bake until the peach mixture is bubbling and the granola crumble is golden brown and crispy — 30 to 40 minutes. (I cookied mine another 5 minutes). Cool slightly before serving.
Palisade Peaches are a Colorado gem! Last year I decided to try Peach Infused Vodka and it is delicious. Next time I would add even more peaches. I’ve made cocktails using lemonade, ginger beer and lime, and tonic water and lime. My favorite, bar none, is with lemonade! It’s a light refreshing peach lemonade.
Homemade Peach Vodka
INGREDIENTS:
2 fresh peaches
3 cups good-quality vodka
DIRECTIONS:
Wash the peaches thoroughly and pat dry with a clean cloth or paper towel.
Remove the pits and slice the peaches into small chunks, allowing the fruit to easily release its flavors into the vodka.
In a large glass jar, combine the chopped peaches with the vodka. Make sure the fruit is fully submerged in the liquid.
Seal the jar tightly and give it a gentle shake to mix the ingredients.
Store the jar in a cool, dark place for at least 4-7 days, shaking gently once a day to encourage the infusion process.
As soon as the desired flavor is achieved, strain the infused vodka through a fine mesh sieve, removing the fruit solids. Note: I strained the vodka through a fine cotton cloth. Store the peach vodka in a clean bottle or jar. (Fork-Lore Note: I chose to refrigerate the vodka after straining to assure preservation).
There is nothing easier for breakfast that an oatmeal breakfast cake (like Maple Pumpkin Oatmeal Breakfast Bars or Breakfast Cake) or these Banana Breakfast Cookies. The recipe made 9 cookies. I froze 4, refrigerated 4 and, of course, ate one just to be sure they were delicious!
Banana Breakfast Cookies
INGREDIENTS:
1 1/2 cup oats
1/2 cup peanut butter
2 over ripe bananas
1/4 teaspoon salt
1/2 cup chocolate chips (optional +2T. for topping)
1/4 teaspoon cinnamon
1 teaspoon vanilla
DIRECTIONS:
Preheat your oven to 350 degrees. Prepare a sheet pan with parchment paper, and set aside.
In a mixing bowl combine oats, mashed bananas, peanut butter, cinnamon, and salt. Mix together with rubber spatula and add ½ cup chocolate chips. Mix again.
Divide the dough into seven cookies and place them in the parchment paper pan. Press down on the cookies to make a cookie shape and about ½ inch thick. Top cookies with extra chocolate chips if desired.
Bake cookies for 8-10 minutes. Allow to cool before serving. Enjoy!
What a quick, easy and delicious soup! Temperatures were bitterly cold in Colorado when I made this soup. It came together in 30 minutes or less and was delicious! What an easy dinner for a busy family night. I’m thinking this soup would freeze well, if there are any leftovers!
Green Chicken Enchilada Soup
INGREDIENTS:
2 Tablespoons butter
1lb chicken breasts, chopped into bite sized pieces (I used rotisserie chicken)
1 large shallot or small onion, chopped
salt and pepper
2 cloves garlic, pressed or minced
1/4 cup gluten free flour blend (could use AP flour if not GF)
3 cups chicken stock
1 cup milk, any kind
15oz can gluten free green enchilada sauce (I like Hatch brand)
4oz can chopped green chiles
2, 15oz cans great northern beans, drained and rinsed (I used 1 can white beans, 1 can black beans)
2 teaspoons cumin (I use 1 tsp.)
1 teaspoon dried oregano
8oz freshly shredded Monterey Jack cheese, plus more for topping
Toppings: tortilla strips, shredded Monterey jack cheese, fresh cilantro, green onions, lime wedges, sour cream, green Tabasco sauce
DIRECTIONS:
Melt butter in a large soup pot over medium-high heat. Add chopped chicken breasts and shallot/onion, season with salt and pepper, then saute until chicken is opaque, 4-5 minutes – chicken does not need to be entirely cooked through. Add garlic then saute until extremely fragrant, 1-2 minutes.
Sprinkle in flour then stir to combine and cook while stirring for 1 minute. Slowly stream in chicken broth while stirring until a smooth sauce has formed then pour in remaining chicken broth and milk. Add green enchilada sauce, canned chiles, beans, cumin, and dried oregano then turn heat up to bring soup to a bubble, stirring occasionally. Turn heat down to medium-low then simmer for 10 minutes, stirring and scraping the bottom of the pot occasionally.
Turn heat off then remove pot from hot burner, add half the cheese, and then stir until completely smooth. Add remaining cheese then stir until completely smooth. Let soup sit and thicken for 15 – 20 minutes then scoop into bowls and serve with toppings.
Everyone loves a frosted sugar cookie for the holidays. Daughter, Megan, made several batches for her daughter’s December birthday party and to give to neighbors. They rolled out and cut beautifully. They are perfect for Santa’s visit on Christmas Eve. Yummo!
Easy Sugar Cookies & Sugar Cookie Frosting
INGREDIENTS:
Sugar Cookies
1 cup unsalted butter softened (226g)
1 cup granulated sugar (200g)
1 ½ teaspoons vanilla extract (see note)
1 large egg
2 ½ cups all-purpose flour (Plain flour) (315g)
¾ teaspoon baking powder
¾ teaspoon table salt
Sugar Cookie Frosting
3 cups powdered sugar, sifted (375g) (weigh before sifting)
3-4 Tablespoons milk (I use whole milk, but any kind will work)
2 Tablespoons light corn syrup (see note)
½ teaspoon vanilla extract
Gel food coloring optional
Additional candies and sprinkles for decorating optional
DIRECTIONS:
Sugar Cookies
Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.
Add egg and vanilla extract and beat until completely combined.
In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
Gradually stir dry ingredients into wet until dough is smooth and completely combined.
Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap (dough will be quite sticky at this point, that’s OK!).
Cover dough with clear wrap or wax paper and mold into a flat disk. Wrap tightly. Repeat with remaining cookie dough in another piece of clear wrap. Transfer dough to refrigerator and chill for at least 2-3 hours and up to 5 days.
Once dough has finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper (alternatively bake cookies directly on an ungreased baking sheet). Set aside.
Generously dust a clean surface with flour and place one chilled cookie dough disk onto the surface. Lightly flour the dough and roll out to ⅛” (for thinner, crispier cookies) or ¼” (for thicker, softer cookies). Add additional flour as needed both on top of and beneath the dough so that it doesn’t stick. Note: if dough is cracking as you roll it, let it sit at room temperature for 10-15 minutes to soften before attempting again.
Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet, spacing at least 1″ apart. If you are not intending to decorate your cookies with icing, you can decorate them with sanding sugar at this point before you bake them.
Bake on 350F (175C) for 8-10 minutes (this is for cookies that are approximately 3″ [7.6cm]; note that smaller cookies will need less time and larger cookies will need more), or until edges just begin to turn lightly golden brown.
Allow cookies to cool completely on cookie sheet before decorating.
Easy Sugar Cookie Icing; Combine powdered sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.
If coloring the frosting, divide into bowls and color as desired at this point.
Transfer frosting to a piping bag with a piping tip (I used Wilton 5), or place in a Ziploc bag and snip a small piece of the corner off (not as neat, but this will still work, just take care that the frosting isn’t so thick that it breaks open the seam of the bag when you are squeezing).
Pipe frosting on cookies and decorate with decorative candies, if desired.
Allow frosting to harden before enjoying, stacking, or storing (this took several hours for me and may vary for you depending on the consistency of your frosting).
Fork Lore 