Caramel Candy

Source: allrecipes.com

Prep time: 10 minutes
Cook time: 30 minutes
Cooling time: 1-2 hours

Ingredients:

1 cup butter
1 lbs brown sugar (2 1/2 cups)
1 can (14 oz) sweetened condensed milk
1 cup light syrup
1 1/2 tsp vanilla extract

Directions:

1. In a medium saucepan over medium heat, combine butter and brown sugar until melted. Stir in sweetened condensed milk and corn syrup. .
2. Bring to a boil, stirring constantly, and then decrease heat to simmer about 7-10 minutes or until mixture achieves golden color. (If have a thermometer, bring to a boil about 250 degrees). Remove from heat and stir in vanilla.
3. Place parchment paper on the bottom of a 9x13 inch baking pan and butter the side of the pan. Pour caramel into the buttered pan. Allow to cool completely at room temperature (1-2 hours).

Note: Add 1 pinch of sea salt for additional flavor.

Pasta with Scallops, Zucchini, and Tomatoes

Source: allrecipes.com

Prep Time: 15 minutes
Cook Time: 15 minutes


Ingredients:
1/2 lbs fettuccine pasta
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
2 zucchinis, diced
1 tsp salt
1 tbsp caused red pepper flakes
1 cup chopped fresh basil
4 roma tomatoes, chopped
1 lb sea scallops
1/2 cup white wine
1 can artichoke hearts
2 tbsp grated Parmesan cheese

Directions:
1. In a large pot with boiling salted water, cook pasta until al dente. Drain.
2. Meanwhile, in a large skillet heat oil and butter, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, basil and sauce for 5 minutes. Add chopped tomatoes, artichoke hearts, scallops and white win and simmer for about 5 minutes. Add pasta and simmer until scallops are opaque.
3. Serve with grated Parmesan cheese.

Chicken Pot Pie

Source: allrecipes.com

Prep Time: 20 minutes
Cook time: 50 minutes

Ingredients:

1 lbs skinless, boneless chicken thighs, boiled and cubed
1 package of frozen vegetables
2/3 cup butter
2/3 cup chopped onion
2/3 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
1/2 tsp celery seed
2 1/2 cups chicken broth
1 1/3 cup milk
2 (9 inch) unbaked pie crusts

Directions:

1. Preheat oven to 425 degrees F.
2. In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
3. Place the chicken and frozen vegetables in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
4. Bake in the preheated oven for 30 to 35 minutes, or until pasty is golden brown and filling is bubbly. Cool for 10 minutes before serving

Cheesecake brownies

Source: allrecipes.com

Prep time: 25 minutes
Cook time: 30 minutes

Ingredients:
2 8oz package cream cheese, softened
1 cup white sugar
4 eggs
1/4 cup butter
1 cup semisweet chocolate chips
2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

Directions:
1. Preheat oven to 350 degrees F. Grease a 9x11 baking pan
2. Combine cream cheese with 1/2 cup sugar and 2 egg in a mixing bowl; beat until smooth. Set aside.
3. Mix flour, baking powder and salt together.
4. Put the butter and chocolate chips in a bowl and microwave for 30 seconds. Mix well and microwave for additional 20 seconds. Stir in 1/2 cup sugar and 2 eggs. Stir in the flour mixture until evenly blended.
5. Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
6. Bake in preheated oven for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly.

Hello Dollies

Source: Andrew/Carrie Hammer

Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients:
1 sleeve graham crackers, crushed
1 stick butter, melted
1 cup shredded coconut
1 cup chopped walnuts
1 cup chocolate chips
1 14.5 oz sweetened condensed milk

Directions:
1. Preheat oven to 350 degrees F.
2. Press combined crushed graham crackers and melted butter in the bottom of an 8x8 baking dish. Sprinkled shredded coconut, chopped walnuts, and chocolate chips in this order over graham cracker layer. Open and pour sweetened condensed milk over the top. Place in oven.
3. Bake for 30-35 minutes until edges are bubbling.
4. Let cool completely (or overnight covered in the refrigerator).

Zucchini Bread

Source: allrecipes.com

Prep Time: 20 minutes
Cook Time: 1 hour
Serving size: 2 bread pans

Ingredients:
1 zucchini
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup apple sauce
1 cup white sugar
1 cup brown sugar
3 tsp vanilla extract
1 cup chopped walnuts (optional)

Directions:
1. Grease and flour two 8x4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift/mix flour, salt, baking powder, baking soda, and cinnamon together in a bowl.
3. Beat eggs, oil, apple sauce, vanilla, and sugar together in a large bowl. Add flour mixture to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Herbs de provence

Source: www.allrecipes.com

Prep Time: 5 mins

Ingredients:

2 tbsp dried rosemary

1 tbsp fennel seed

2 tbsp dried savory

2 tbsp dried thyme

2 tbsp dried basil

2 tbsp dried marjoram

2 tbsp dried lavender flowers

2 tbsp dried Italian parsley

1 tbsp dried oregano

1 tbsp dried tarragon

1 tsp bay powder

Instructions:

1. Grind rosemary and fennel seed in a spice grinder, transfer to a mixing bowl. Stir in all other ingredients and store in an air-tight container between uses.

Creamy garlic herb mushroom spaghetti with clams

Source: www.pinchofyum.com

Prep Time: 15 mins

Cook time: 20 mins

Servings: 4

Ingredients:

8 oz pasta

4 tbsp butter

3 cloves garlic, minced

16 oz fresh mushrooms, sliced

2 tbsp flour

1 tsp herbes de province 

1 1/2 cups milk

Salt and pepper to taste

3 tbsp olive oil

1/4 cup fresh parsley

2 cans clam (baby or minced)

Instructions:

1. Cook pasta according to packages. Add a little oil to prevent sticking.

2. Melt 2 tbsp of butter over medium high heat. Add one clove of garlic and sauce for a minute until fragrant. Add the mushrooms and sauce for 5-10 minutes until golden brown and softened. Set aside.

3. Add the remaining 2 tbsp butter to the pan and melt again over medium high heat. Add the garlic and sauce for a minute until fragrant. Add the flour and herbs de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened (about 15 minutes). Stir constantly to avoid flour clumps. Season with salt and pepper.

4. Toss the sauce, pasta, and mushrooms together. Add the clam juice as needed to keep the sauce from getting too thick. Stir in clams and parsley about 2 minutes before serving. 

Note:
1. If you don't have herbes de provence, just any mixture of herbs would do. I normally mix whatever I have on my pantry, such as dried parsley, oregano, thyme, rosemary, and etc. 

Korean BBQ Steak Bowls

Source: www.pinchofyum.com

Prep time: 20 mins

Marinade: 1/2 hours

Cook time: 10 mins

Serving size: 4 

Ingredients:

Spicy sesame dressing:

2/3 cup low sodium soy sauce

1/4 cup mirin (can be replaced by 1/4 cup white wine and 1tbsp sugar)

1 tbsp fresh minced or crushed ginger (can be replaced by 1 tsp ground ginger)

1 tbsp toasted sesame oil

2-3 tbsp brown sugar

1-2 tbsp sambal oelek (spicy chili paste) (can be replaced by 1-2 tbsp gochujang)

2 cloves garlic

Korean BBQ Steak Bowls

1 lbs beef, cut into very thin pieces

2 bell peppers (red and yellow), spiraled or cut into strips

Asparagus (can replaced with other vegetables, such as broccoli)
Wonton strips, scallions, and sesame seeds for topping (optional)

Instructions:

1. Combine all sesame dressing together.

2. Put half of dressing in a zip bloc bag. Place the steak in the bag and refrigerate for at least 1/2 hour. (Would taste much better if refrigerate overnight).

3. Heat a pan over high heat. Add about 1 tbsp olive oil and wait till the oil is hot. Pull the steak out of the sauce and discard remaining sauce. The beef should sizzle once place in the pan. Cook for 1-2 minutes to get a golden brown sear, stirring frequently.
4. Toss all the veggies and the second half of dressing. Continue to stir for about 5 minutes.

Chili Lime Chicken

Source: www.rasamalaysia.com

Prep time: 15 mins
Marinate: 2 hours
Cook time: 20 mins

Servings: 4

Ingredients:
2-2.5 lbs chicken thighs
1/2 cup fresh lime juice
3 tsp fresh lime zest (optional)
1/4 cup olive oil
4 tbsp fresh cilantro, chopped finely
2 jalapeños, chopped finely
4 garlic cloves, chopped finely
1 tbsp honey
2 tsp salt
1 tsp chilli powder

Method:
1. Preheat the oven to 400F.
2. Rinse the chicken thighs and pat dry with paper towels. Set aside.
3. Combine all other ingredients together. Normally i would put the marinade in a ziplock bag for easy storage.
4. Add chicken to the marinade, make sure to stir and coat the chicken evenly. Marinade for at least 2 hours, preferably overnight.
5. Bake the chicken for about 20-25 minutes or until the skin becomes brown and charred.