Thai Peanut Skillet Chicken

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 4 boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 2 bell peppers, thinly sliced
  • 2 large carrots, chopped
  • 1 tbsp. minced garlic
  • 2 garlic cloves, minced
  • 1/2 c. peanut butter
  • 1/4 c. low-sodium soy sauce
  • Juice of 1 lime
  • 1 c. chicken broth
  • 1/3 c. chopped roasted peanuts
  • Freshly chopped cilantro, for garnish
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Vanilla Sheet Cake with Chocolate-Cinnamon Filling

Ingredients

  • Baking spray, for pan
  • 3 c. all-purpose flour, spooned and leveled
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. Kosher salt
  • 2 4-ounce bars of bittersweet chocolate, chopped
  • 1 c. crispy rice cereal
  • 1 tsp. ground cinnamon
  • 1/4 c. packed light brown sugar
  • 1 c. (2 sticks) unsalted butter, at room temperature
  • 2 c. granulated sugar
  • 3 large eggs, at room temperature
  • 1 tbsp. vanilla bean paste
  • 1 c. whole milk, at room temperature
  • Rich Chocolate Frosting

Orange-Pecan Tea Bread

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup granulated sugar
  • 1/2 cup low-fat buttermilk
  • 1/4 cup chopped pecans, toasted
  • 3 tablespoons 1% low-fat milk
  • 3 tablespoons vegetable oil
  • 3 tablespoons orange marmalade
  • 2 teaspoons grated orange rind
  • 2 large eggs
  • Cooking spray
  • 1/2 cup powdered sugar
  • 2 teaspoons fresh orange juice
  • 1 1/2 teaspoons chopped pecans, toasted

Blackberry Shrub

Ingredients

  • 1-1/2 cups fresh or frozen blackberries, crushed
  • 1 cinnamon stick (about 3 inches)
  • 1 cup cider vinegar
  • 1-1/2 cups sugar
  • 1/2 cup water

Directions

  1. Place fruit and cinnamon stick in a sterilized pint jar. Bring vinegar just to a boil; pour over fruit, leaving ¼-in. headspace. Center lid on jar; screw on band until fingertip tight. Refrigerate for 1 week.
  2. Strain vinegar mixture through a fine-mesh strainer into another sterilized pint jar. Press solids to extract juice; discard remaining fruit.
  3. Bring sugar and water to a boil. Reduce heat; simmer until sugar is dissolved. Cool slightly. Stir into vinegar mixture; shake well. Store in the refrigerator up to 2 weeks.
  4. To serve, drink 1-2 tablespoons or add to a glass of ice, top with sparkling water and garnish with fresh blackberries.

Bacon Cheddar Deviled Eggs

Ingredients

  • 12 eggs
  • 1/2 cup mayonnaise
  • 4 slices bacon
  • 2 tablespoons finely shredded Cheddar cheese
  • 1 tablespoon mustard

Directions

  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
  2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
  3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.