Welcome To The Shakin 'N Bakin Blog!
Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.
How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.
Monday, September 26, 2016
Granola Truffles Recipe
1 2/3 cups heavy cream
7 tablespoons unsalted butter
1 pound semisweet chocolate, cut or broken into shards
Viki's Granola for rolling truffle
Place cream and butter into a saucepan. Allow butter to melt on medium heat, stirring the whole time. Raise the heat just until the cream mixture comes to a boil. Remove saucepan from heat, add the chocolate and stir until it is completely melted. Continue stirring until the mixtures thickens and cools a bit. Cover mixture with cellophane and place in refrigerator. Allow at least 2 hours to cool and thicken for at least 2 hours but mix 3 to 4 times during that time.
To form truffles use a small melon baller or spoon to scoop chocolate mixture into the palm of your hand. Roll into a ball then roll in your favorite Viki's Granola. Place completed balls on a parchment-lined tray and refrigerate before serving.
Thursday, September 22, 2016
I'm really busy on the weeknights, so I elected to cook up my chicken the night before, left it cool and then I placed it into the refrigerator on a Sunday evening. When Monday evening rolled around, this recipe took me about 15-20 minutes to fully make and it was HOT and on the table. Don't want to cook up your chicken ahead of time? Then follow the recipe instructions below. In addition, Once I had the chicken fully cooked, I chopped it up into bite-size pieces.
1 lb. boneless, skinless chicken breasts, sliced
2 tbsp. butter
1 small clove of garlic, finely chopped
1 3/4 cups water
1/2 cup milk
1 pkg. (10 oz.) frozen mixed vegetables
1 pkg. Knorr Pasta Sides Creamy Chicken Flavor
1/4 cup loosely packed basil leaves, thinly sliced
1/4 cup grated Parmesan cheese
Season the chicken with salt and ground black pepper, if desired. Melt butter in a nonstick skillet over medium heat and cook chicken stirring occasionally, until the chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
Stir the finely chopped garlic into skillet and cook for 30 seconds. Stir in water, milk and the mixed vegetables and bring to a boil over high heat. Stir in Knorr Pasta Sides - Creamy Chicken Flavor and continue boiling over medium heat, stirring occasionally, 8 minutes or until the pasta is tender.
Stir in the seasoned & cooked chicken, heat through. Stir in the freshly chopped basil and sprinkle with the grated Parmesan cheese. Serve immediately.
Sunday, September 18, 2016
Fear not! The Terra's Kitchen Big Island Steak Bowl recipe provides easy, step-by-step instruction with indoor grilling , so you can perfect this gourmet specialty at home. This recipe makes 2 servings and each serving contains 560 calories. It's an excellent source of fiber, protein, vitamin C and iron.
Terra's Kitchen The Big Island Steak Bowl
10 oz Skirt Steak
20 oz Pineapple Spears
2.25 oz Sliced Scallion
5 oz Jasmine Rice
1 teaspoon Soy Sauce
.3 oz Sesame Oil
.2 ox Brown Sugar
¼ teaspoon Crushed Red Pepper
2 teaspoons Canola Oil
Kosher or Flake Sea Salt
Microzester or Zester
Small Saucepan with Lid
Small Mixing Bowl
Preheat oven to broil. Line a baking sheet with foil and set aside. Zest half the lime. Cut lime in half. In a small saucepan over high heat, bring 1 and ¼ cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes. Turn off heat and let sit, covered for 5 minutes. Fluff with a fork and gently stir in sesame oil, zest, juice from half a lime, all except 1 tablespoon of the scallions. Cover and set aside.
While cooking rice, place pineapple in a single layer on a foil lined baking sheet and brush tops with 1 teaspoon oil. Lightly sprinkle with salt. Broil until charred in places (about 15 minutes). Remove pineapple from oven and sprinkle with the remaining brown sugar and as much of the red pepper flake as you can handle. Set aside.
Rub a grill pan with 1 teaspoon of canola oil and place over high heat. In a small bowl, combine half of the soy sauce, half of the brown sugar and ½ teaspoon salt and ¼ teaspoon pepper. Rub mixture over steak. When grill starts to smoke, add steaks and cook to medium rare, turning once (3-4 minutes per side). Remove to a plate and allow to rest for 5 minutes. Thinly slice against the grain.
To Serve: Divide rice and pineapple between two bowls. Top with sliced steak. Squeeze lime juice over and garnish with remaining scallion and crushed red pepper (optional).
Wine Pairing: Pineapples are a bear to pair. You can't go wrong with a dry German Riesling.
Beer Pairing: This cool salad bowl calls for a cool beer! Serve up a smoked bock beer like Aecht Schlenkerla Rauchbier Urbock.