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Chinese chicken recipes

By
Bailey Woodean
-
0
Trini-Chinese Chicken

Trini-Chinese Chicken

https://cooking.nytimes.com/recipes/1014638-trini-chinese-chicken

Ingredients
  • 8 to 10  chicken thighs, legs, and wings, about 2 1/2 to 3 pounds total
  • 2  tablespoons five-spice powder
  • 3  limes
  • 3  tablespoons soy sauce
  • 1  2-inch knob ginger root, peeled and minced
  • ½  cup neutral oil, like canola or grapeseed
  • 2  tablespoons sesame oil
  • ½  cup oyster sauce
  • 1 to 3  tablespoons Scotch-bonnet-pepper sauce, ideally Matouk’s Soca, to taste
  • Freshly ground black pepper
  • ¼  cup chopped scallions, for garnish.
Chinese chicken
Instructions
  1. In a large, nonreactive bowl, toss the chicken with five-spice powder, then with the juice of 2 of the limes, the soy sauce, and the ginger. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
  2. Heat oils in a large skillet over medium-high heat. There should be at least 1/4 inch of oil in the pan. When the oil is hot, remove chicken from marinade, allowing excess marinade to drip back into the bowl, and fry, in batches if necessary to not crowd the pan, turning the pieces frequently, until well browned and cooked through, 15 to 20 minutes.
  3. Meanwhile, make the dipping sauce. Combine oyster sauce, a tablespoon of the Scotch-bonnet-pepper sauce, and the juice of the remaining lime and stir to combine. Adjust seasonings with more hot sauce, lime juice, and freshly ground black pepper to taste.
  4. Garnish with scallions and serve with white or fried rice, with a drizzle of the sauce over each piece of chicken and the remaining sauce on the side.
Chinese chicken

Quick Chicken Cabbage Stir Fry Recipe

https://www.masalaherb.com/chicken-cabbage-stir-fry/

Ingredients

For the Stir Fry:

  • 1 Tablespoon Oil
  • 2-3 Green Onions bulb and stalks separated and sliced
  • 1 inch Ginger
  • 2-3 cloves Garlic
  • 10.6 ounces cabbage shredded
  • 8.5 ounces Boneless Chicken breast cut into strips
  • 2 Tablespoons Soy Sauce
  • 1.7 fluid ounces Water

To garnish:

  • Sesame Seeds or Sesame Oil
  • Red Chili Pepper Flakes Red Chili Flakes
Instructions
  1. Keep all the ingredients ready. Slice the green onion and keep the white bulb and the green stalks separate. We will use the stalks as a garnish. Cut chicken into bite-sized pieces. Shred cabbage. chop ginger and garlic.
  2. Heat oil in a pan and stir fry the onion bulb slices.
  3. Add the chopped ginger and garlic and stir fry for a minute as well.
  4. Add cabbage and sauté for 2-3 minutes or until the cabbage takes up less space in the pan. I like to use Chinese cooking chopsticks to stir-fry because they are longer and easier to use.
  5. Pour the soy sauce and water over the cabbage stir fry and mix well. Sauté 2 minutes over medium-high heat.
  6. Make some space in the center and add chicken strips and stir fry. Mix the cabbage over the chicken and sauté everything. Make sure the chicken is cooked on all sides. The cabbage helps in keeping the chicken from turning chewy while cooking, however, make sure to not overcook the chicken on high heat for all too long. Stir cook quickly on high heat.
  7. Once the chicken is cooked, the cabbage is crisp and tender and the liquid has dissolved, take from the heat and sprinkle some sesame seeds or sesame oil, as well as red pepper flakes over the cabbage chicken skillet meal. Spread the sliced green onion over the dish and serve still hot.

Chicken Pot Stickers with Dipping Sauce

https://www.foodnetwork.com/recipes/chicken-pot-stickers-with-dipping-sauce-5366419

Ingredients

Dough:

  • 2 cups all-purpose flour, plus more if needed and for dusting
  • 1 1/2 teaspoons salt
  • 1/2 cup boiling water

Filling:

  • 1 pound ground chicken
  • 1/3 cup chicken broth
  • 2 teaspoons sugar
  • 2 teaspoons soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon salt
  • 2 scallions, finely chopped
  • Freshly ground black pepper
  • Flavorless oil, for frying

Dipping Sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 1 scallion, finely chopped
  • A pinch of crushed dried red pepper
Instructions
  1. For the dough: Combine the flour and salt in a large heat-safe bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in 1/2 cup cold water to form a dough.
  2. Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let sit for 20 minutes.
  3. For the filling: In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions, and a bunch of turns of pepper.
  4. To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half-moon shape, pleating the edges to seal well.
  5. Bring a large pot of water to a boil. Heat a thin layer of oil in a large skillet over medium-high heat. Boil the dumplings in batches for 4 minutes. Remove them with a slotted spoon, allowing excess water to drip off, then transfer to the hot oil (be careful because this step can get spitty). Cook until the dumplings are browned, 2 to 3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Alternatively, to steam the dumplings, line a bamboo steamer with blanched cabbage and steam over boiling water until the filling is cooked through, 10 to 15 minutes.
  6. For the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, scallion, and red pepper.
  7. Serve the dumplings with the dipping sauce

Peaches, nectarines, and apricots, oh my!

By
Bailey Woodean
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0
peaches

Fresh Southern Peach Cobbler

https://www.allrecipes.com/recipe/51535/fresh-southern-peach-cobbler/

Ingredients
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water

Mix Together:

  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
peaches
Instructions
  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2-quart baking dish. Bake in a preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from the oven, and drop spoonfuls of topping over them. Sprinkle the entire cobbler with the sugar and cinnamon mixture. Bake until the topping is golden, about 30 minutes.

Nectarine Cobbler

https://www.foodnetwork.com/recipes/nectarine-cobbler-recipe-1970990

Ingredients

Filling:

  • 4 cups sliced nectarines
  • 1/2 cup cold water
  • 1/3 cup unpacked light brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon unsalted butter

Topping:

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk
  • 4 tablespoons (1/2 stick) unsalted butter, softened

Garnish:

  • Cinnamon sugar for sprinkling
Nectarines
Instructions
  1. Preheat the oven to 350 degrees.
  2. To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth.
  3. To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13×9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle it with cinnamon sugar. Bake 30-40 minutes or until the topping is lightly golden and a cake tester inserted into the center of topping comes out clean.

Fresh Apricot Cobbler

https://www.allrecipes.com/recipe/233090/fresh-apricot-cobbler/

apricot
Ingredients
  • 1 cup Water, municipal
  • ¾ cup Sugars, granulated 
  • 1 tablespoon Cornstarch
  • ¼ teaspoon Spices, cinnamon, ground
  • ⅛ teaspoon Spices, nutmeg, ground
  • 6 cups Apricots, raw
  • 1 tablespoon butter, with salt

Topping:

  • 2 cups Wheat flour, white, all-purpose, enriched, bleached
  • ¼ cup Sugars, granulated 
  • 1 tablespoon Leavening agents, baking powder, double-acting, sodium aluminum sulfate
  • 1 teaspoon Salt, table
  • 7 tablespoons butter, with salt
  • 2 tablespoons Sugars, granulated 
  • 1 ½ cups Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
Instructions
  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Bring water, 3/4 cup sugar, cornstarch, cinnamon, and nutmeg to a boil; stir until thickened, about 1 minute. Reduce heat to medium and add apricots and 1 tablespoon butter. Simmer until heated through, about 5 minutes. Transfer mixture to a 9×13-inch baking dish.
  3. Combine flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Cut 7 tablespoons butter into flour mixture until mixture resembles a coarse crumb. Stir milk into crumbles until topping is just moistened. Spoon topping over apricot mixture. Sprinkle the remaining 2 tablespoons sugar over the topping.
  4. Bake in the preheated oven until golden brown, 30 to 35 minutes.

Cielito Lindo

By
Daphne Reznik
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0
Cielito Lindo

While Olvera Street in Los Angeles seemed to have changed massively since my visit in the late 80s or early 90s, causing me some disappointment, I can say this: Cielito Lindo, which has scented the air in this iconic downtown walking area since the 1930s, did not disappoint.

Olvera Street in Los Angeles

Cielito Lindo

Not in the least. If you haven’t heard about it on any other review sites, from Anthony Bourdain’s Parts Unknown or even just read about it in the L.A. Times at one point or another, I’m here to give the “why” behind a visit to this place.

Cielito Lindo

The backstory: I wanted to show my significant other this kitschy and cool historic district, known for Mexican souvenirs, from ukuleles to knitted ponchos (of course I bought one), and we were drawn into this restaurant immediately.  The smell greets you before you recognize where it’s coming from. Then there is a walk-up counter to order from and you can see (and smell!) their food cooking.  It’s actually a masterful display of talent. If you look to your left after ordering you see that you can step inside. Just a few small tables, but the ambience is there and it’s a convenient set-up although what your ordering is clearly street food.

famous taquitos with guacamole sauce

This place has been rolling their famous taquitos with guacamole sauce since 1934. In fact, I’ve heard it to be the “birthplace” of L.A. taquitos. Truth or fiction, for under four dollars you get two beef taquitos in their extremely creamy, delectable sauce. I can’t explain it. I’ve honestly not had anything like it, but although my family has been in the Los Angeles area for years, I have stayed back in the Midwest other than to visit. Maybe this avocado sauce is a “thing,” but I think not.

Historically significant (in my foodie opinion) taquitos aside, there are other things on the menu. And they may be fantastic. But if your time on Olvera Street is limited, get these taquitos, which are beef, no matter what else you order. If you do want pork or chicken, you can get them here in a burrito.

Olvera Street in Los Angeles

Take time to wander Olvera Street, which is basically a pedestrian marketplace, no cars allowed. Set aside an hour and you should be good depending on how long you linger to eat.  We both tend to be history geeks on the road and one hidden gem to pop into while there is the oldest still-standing residence in the city, built in 1818. It’s a great little glimpse of the past. The whole area is part of the Los Angeles Plaza Historic District and is designated a California State Historic Park.

Parking is limited and can be frustrating. We parked about a 10-15 minute walk away using a meter on a side street. To be honest, the surface parking lots we found seemed sketchy and the cars were packed in tight. One guy manning a booth at a lot told us he’d need our keys. All this to say we stepped back from that idea. I was committed to getting to Olvera Street and legit, authentic eats so we continued our quest until we finally figured out a spot to leave the rental car. And I’m so glad we did.

Bonus: you can buy the taquitos to take home and cook! And… you can get the avocado sauce to go. Up to 32 ounces! In short, if you live in the area, and didn’t realize this hidden gem to pick up take-home food or you are doing the Air BNB thing and have a kitchen, it’s an outstanding option to have.

Even bigger bonus for those of us not anywhere near Los Angeles: they have their avocado sauce recipe online along with how to assemble the perfect taquito! These guys took it a step further. They share a vegetarian version. I will admit I haven’t tried to make it yet but creating this avocado sauce in my kitchen is on my short list. Here is the link: http://www.cielitolindo.org/recipes/

address23 Olvera St Los Angeles, CA 90012
Websitehttp://www.cielitolindo.org/
telephone(213) 687-4391

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJ97N_50TGwoARAMKHgO5qa6E”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”cielito-lindo-los-angeles” title=”Cielito Lindo” review_num=”3″]

Eggplant Parmesan, sauteed romaine salad, and Italian bread

By
Bailey Woodean
-
0
Eggplant Parmesan, sauteed romaine salad, and Italian bread

How To Make Classic Eggplant Parmesan

https://www.thekitchn.com/how-to-make-classic-eggplant-parmesan-233531#post-recipe-9034

Ingredients
  • 2 large eggplants (about 2 1/2 pounds total)
  • 1 teaspoon kosher salt
  • 1 cup dry, fine breadcrumbs
  • 1 1/2 cups finely grated Parmesan cheese (about 8 ounces), divided
  • 1/2 cup all-purpose flour
  • 3 large eggs
  • 1/4 cup olive oil
  • 3 cups tomato sauce, divided
  • 3 cups shredded mozzarella cheese (about 12 ounces), divided

Equipment

  • Chef’s knife
  • Cutting board
  • Paper towels
  • 3 small bowls for dredging
  • Measuring cups and spoons
  • Wire cooling rack
  • Baking sheet
  • 8×8-inch baking dish
  • Large straight-sided skillet
Eggplant Parmesan, sauteed romaine salad, and Italian bread
Instructions
  1. Slice and salt eggplant: Trim the stems from the eggplants and slice into 1/4-inch-thick rounds. This should yield 16 to 18 slices. Lay the rounds out on a wire rack set over a baking sheet and sprinkle both sides with the salt. Let the rounds sit for 1 hour. Meanwhile, set up the dredging station.
  2. Set up a dredging station: Combine the breadcrumbs and 1 cup of the Parmesan cheese in a small bowl. Place the flour in a second small bowl. Whisk the eggs in a third small bowl. Arrange the bowls assembly-line style in this order: flour, egg, breadcrumb mixture.
  3. Heat the oven: Arrange a rack in the middle of the oven and heat to 350°F.
  4. Bread the eggplant: Rinse the salt from the eggplant slices and pat dry with paper towels. Dip each eggplant slice completely in the flour, followed by the egg, and finally the breadcrumb mixture. Place the breaded slices back on the rack.
  5. Fry the eggplant: Heat the oil in a large straight-sided skillet over medium-high heat until shimmering. Fry the slices 4 at a time (to avoid crowding the pan) until golden-brown, 3 to 5 minutes per side. Place each batch of cooked eggplant back on the rack.
  6. Layer the casserole: Pour 1/2 cup of the sauce into an 8×8-inch baking dish and spread into an even layer. Place 1/3 of the eggplant slices in an even layer on top of the tomato sauce. Sprinkle with 1 cup of the mozzarella. Top with 1 cup of the sauce in an even layer. Repeat these layers two more times with the remaining eggplant, mozzarella, and sauce. Sprinkle with the remaining 1/2 cup of Parmesan.
  7. Bake: Bake until the eggplant is tender and the cheese is melted and bubbly about 35 minutes.

Eggplant Parmesan, sauteed romaine salad, and Italian bread

Sauteed Romaine Lettuce

https://www.marthastewart.com/892732/sauteed-romaine-lettuce

Note: my romaine lettuce was not usable for this recipe so I quickly came up with plan B to add a side of steamed corn. However, I still wanted to keep this part of the meal as I plan to make it in the future!
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 garlic clove, smashed and peeled
  • 1 small celery stalk, chopped
  • Pinch of red pepper flakes
  • 2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups)
  • Coarse salt and freshly ground pepper
Instructions
  1. Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
  2. Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.
Eggplant Parmesan, sauteed romaine salad, and Italian bread

Italian bread

The Italian bread can be bakery bought, store-bought, frozen, homemade, etc. It can also be buttered or toasted with garlic butter and cheese to elevate it even further. However, I would highly recommend not skipping out on the Italian bread as a side to the eggplant parmesan because it is a perfect combination of flavor and texture profiles. Besides, you need something to dip in that incredible marinara sauce, right!

Here is a recipe for garlic bread to help guide you!

https://www.allrecipes.com/recipe/21080/great-garlic-bread/

Ingredients
  • ½ cup butter 
  • 1 ½ tablespoon garlic powder
  • 1 tablespoon dried parsley
  • 1 (1 pound) loaf Italian bread, cut into 1/2 inch slices
  • 1 (8 ounces) package shredded mozzarella cheese

Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a small saucepan over medium heat, melt butter and mix with garlic powder and dried parsley.
  3. Place Italian bread on a medium baking sheet. Using a basting brush, brush generously with the butter mixture.
  4. Bake in the preheated oven approximately 10 minutes, until lightly toasted. Remove from heat. Sprinkle with mozzarella cheese and any remaining butter mixture. Return to the oven approximately 5 minutes, or until cheese is melted and bread is lightly browned.

Currituck BBQ Company

By
Daphne Reznik
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0
Currituck BBQ Company

Hands down, this is one of my all-time favorite places for barbecue. In fact, it just might be my #1 favorite. If you’re headed to the Outer Banks, please try this place. We typically head there to or from Virginia so side-stepping to eat at Currituck BBQ is easy. And I guarantee you we stop here whether we are hungry or not, and even if we did not plan accordingly to be driving past it right around “meal-time.”

Currituck BBQ

Currituck BBQ Company

The vibe is what you’d expect (and will imprint itself into your brain) from a barbecue joint so close to the shore. We were there recently during the pandemic (August 2020) and they were as sparkling clean as always but stood out for their care and comfort.

Currituck BBQ Company

Although you couldn’t eat inside after ordering at the counter, there was still the covered outdoor area with bathrooms, a short walk across the lawn, filled with wooden picnic tables. Note: if you have any issues swinging your legs over the benches (or are with someone who does), they even supply some chairs you can set at the end of a table. This place was set up with comfort in mind and is so welcoming you feel it from the moment you walk in the door.

I am confident anything you’d order here would be amazing. But let’s face it: being from Michigan, if I’m in eastern North Carolina, I want the classic sauce the region is known for! Their vinegar-based sauce runs clear, as it should. Larry’s version, which is their house blend, is a mind-blowing mix of tart and spicy, with a dash of heat.  

We pour loads of it onto their perfectly chopped pork, which is always smoky and has the right amount of crispy bits. Usually we get the large pork sandwich and split it so we can load up on the sides. I will be honest, I typically don’t order sandwiches and if I do, the bread itself is the deciding factor.

Currituck BBQ Company

They pile their pork onto a sesame bun that is soft yet holds its shape without falling apart. Ever since my first trip to Currituck BBQ years ago, I refer to buns that are similar as “Currituck-style buns” and it is the biggest compliment I can give!

Currituck BBQ Company

The sides: my favorite is, without a doubt, their hush puppies. Little bits of corn, soft, light interior and a crispy but not-oily-in-any-way exterior.  If you even remotely think hush puppies are good, or something you want to try at some point, you must add these to your order. Why stop there?

Throw in some baked beans, potato salad or cole-slaw if you really love those things but, honestly, they are basic meat-and-three sides you can get almost anywhere. Instead go for the pickled beets, which I tried there for the first time on my last visit and will continue to order! They’re a shockingly remarkable compliment to the smokiness of the meat and the vinegar-based sauce. Also available on Currituck’s menu: fried okra. Those of you in the south may have the chance to order this often but us northerners do not, and I recommend anyone wanting to check out okra to try it here.

Do not skip dessert. I am sure it’s all fabulous, but I cannot stop myself from getting the banana pudding. Unless we make it at home, we don’t have much of an option to enjoy this up north. With all these menu items I can’t resist, you can see why we split the sandwich!

Although I haven’t been there, I know there’s a location in Elizabeth City North Carolina so if that is more appropriately on your path, plan a stop there.

address4467 Caratoke Highway, Barco, North Carolina
Websitehttps://currituckbbq.com/
telephone252-453-6618

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJBzvQKhMxpYkRfxl3T57qhsA”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”currituck-bbq-company-barco-2″ title=”Currituck BBQ Company” review_num=”3″]

How to make your favorite candies at home

By
Bailey Woodean
-
0
How to make your favorite candies at home Gummy Bear Recipe https://www.thebestideasforkids.com/gummy-bear-recipe/ Ingredients ● 1/2 cup juice ● 1 tbsp honey ● 2 tbsp gelatin ● 1 gummy bear mold Instructions 1. Pour 1/2 cup juice into a saucepan set on low heat. 2. Add 1 tablespoon honey. 3. Add 2 tablespoons of gelatin. 4. Mix until all dissolved and then remove from heat. 5. Using the dropper, add into your mold. 6. Place in the fridge for 30 minutes to cool and form or until solidified. Note: You can substitute the honey for maple syrup or stevia drops. Test a small amount and taste for sweetness to your liking. Storage: Keep stored in the refrigerator and they should last at least one week. Chocolate Raspberry Hearts https://www.cleaneatingkitchen.com/homemade-chocolate-raspberry-hearts/ Ingredients ● 2 3.5-ounce bars of chocolate ● 1 teaspoon raspberry flavor ● seeds of one vanilla bean or ¼ teaspoon vanilla extract Instructions 1. Break the chocolate into small pieces and place in a small saucepan over low heat. Add the raspberry flavor and vanilla beans. 2. Use a whisk to stir everything together as the chocolate melts. Be careful not to overheat, you just want the chocolate to melt enough to pour into your molds. 3. Once the chocolate has liquefied, carefully pour the mixture into your molds. You can use a spoon to fill the molds if that is easier. 4. Then, place the molds into your freezer for at least 30 minutes to set. 5. Serve chilled or at room temperature. Homemade Snickers Bars https://butterwithasideofbread.com/homemade-snickers-bars/#wprm-recipe-container-15417 Ingredients ● 2 cups chocolate chips divided into two 1 cup portions ● 3/4 cup peanut butter divided into three 1/4 cup portions ● 1/4 cup butter ● 1 cup of sugar ● 1/2 cup evaporated milk or heavy whipping cream divided into two 1/4 cup portions ● 7 oz tub marshmallow cream ● 1 tsp vanilla ● 1 1/2 cups salted peanuts ● 1 bag caramels 11 oz Instructions 1. Line a 9x13 pan (or quarter baking sheet like I used) with parchment paper. Make space in your freezer for the pan. You will be putting it in the freezer and pulling it back out several times. Bottom Layer of Chocolate: 1. Melt 1 cup chocolate chips + 1/4 cup peanut butter in the microwave for about 1 minute 30 seconds. Stir until smooth then spread on the bottom of the pan. Put the pan in the freezer. Nougat Layer: 1. Put butter, sugar and 1/4 cup evaporated milk in a small saucepan. Begin heating on medium heat, stirring occasionally as the butter melts and the mixture combines. Measure out 1/4 cup peanut butter and set aside. Continue heating mixture. When it comes to a boil, set a timer for 6 minutes. 2. After 6 minutes, remove from heat and stir in 1/4 cup peanut butter, the marshmallow cream, and the vanilla. Stir until smooth. Take the pan out of the freezer and pour nougat on top of chilled chocolate. Smooth over the chocolate until the layer is even. Return to the freezer. Caramel Layer: 1. Melt caramels + 1/4 cup evaporated milk in the microwave for 1 minute, adding 30-second increments as needed until caramels melt and the mixture is combined. Peanut Layer: 1. Take the pan out of the freezer. Measure out 1 1/2 cups salted peanuts and pour evenly over the top. Use clean hands to gently press peanuts into the nougat. Pour caramel mixture over the top of the peanuts. Return pan to freezer. Top Chocolate Layer: 1. Melt 1 cup chocolate chips + 1/4 cup peanut butter in the microwave for about 1 minute 30 seconds. Stir until smooth, then spread on top of the caramel, until even. 2. Return pan to the freezer for about 10 minutes. Cut into squares while bars are still cold. (this makes cutting nice and even!) Notes These work better when you make them in a baker's quarter sheet, but you can make them in a 9x13 pan. They need to remain CHILLED. Cut with a sharp knife sprayed with non-stick spray. I like to arrange small squares on a serving tray and keep the tray in the fridge until ready to serve. Bars need to be stored in the fridge, but will still maintain their shape even when left out for a couple of hours. They do get soft though, which is why I prefer to store them in the fridge.

Gummy Bear Recipe

https://www.thebestideasforkids.com/gummy-bear-recipe/

Ingredients
  • 1/2 cup juice
  • 1 tbsp honey
  • 2 tbsp gelatin
  • 1 gummy bear mold
How to make your favorite candies at home
Instructions
  1. Pour 1/2 cup juice into a saucepan set on low heat.
  2. Add 1 tablespoon honey.
  3. Add 2 tablespoons of gelatin.
  4. Mix until all dissolved and then remove from heat.
  5. Using the dropper, add into your mold.
  6. Place in the fridge for 30 minutes to cool and form or until solidified.

Note: You can substitute the honey for maple syrup or stevia drops. Test a small amount and taste for sweetness to your liking.

Storage: Keep stored in the refrigerator and they should last at least one week.

Chocolate Raspberry Hearts

https://www.cleaneatingkitchen.com/homemade-chocolate-raspberry-hearts/

Ingredients
  • 2 3.5-ounce bars of chocolate
  • 1 teaspoon raspberry flavor
  • seeds of one vanilla bean or ¼ teaspoon vanilla extract

How to make your favorite candies at home
Instructions
  1. Break the chocolate into small pieces and place in a small saucepan over low heat. Add the raspberry flavor and vanilla beans.
  2. Use a whisk to stir everything together as the chocolate melts. Be careful not to overheat, you just want the chocolate to melt enough to pour into your molds.
  3. Once the chocolate has liquefied, carefully pour the mixture into your molds. You can use a spoon to fill the molds if that is easier.
  4. Then, place the molds into your freezer for at least 30 minutes to set.
  5. Serve chilled or at room temperature.

Homemade Snickers Bars

HOMEMADE SNICKERS BARS

Ingredients
  • 2 cups chocolate chips divided into two 1 cup portions
  • 3/4 cup peanut butter divided into three 1/4 cup portions
  • 1/4 cup butter
  • 1 cup of sugar
  • 1/2 cup evaporated milk or heavy whipping cream divided into two 1/4 cup portions
  • 7 oz tub marshmallow cream
  • 1 tsp vanilla
  • 1 1/2 cups salted peanuts
  • 1 bag caramels 11 oz
How to make your favorite candies at home
Instructions
  1. Line a 9×13 pan (or quarter baking sheet like I used) with parchment paper. Make space in your freezer for the pan. You will be putting it in the freezer and pulling it back out several times.

Bottom Layer of Chocolate:

  1. Melt 1 cup chocolate chips + 1/4 cup peanut butter in the microwave for about 1 minute 30 seconds. Stir until smooth then spread on the bottom of the pan. Put the pan in the freezer.

Nougat Layer:

  1. Put butter, sugar and 1/4 cup evaporated milk in a small saucepan. Begin heating on medium heat, stirring occasionally as the butter melts and the mixture combines. Measure out 1/4 cup peanut butter and set aside. Continue heating mixture. When it comes to a boil, set a timer for 6 minutes.
  2. After 6 minutes, remove from heat and stir in 1/4 cup peanut butter, the marshmallow cream, and the vanilla. Stir until smooth. Take the pan out of the freezer and pour nougat on top of chilled chocolate. Smooth over the chocolate until the layer is even. Return to the freezer.

Caramel Layer:

  1. Melt caramels + 1/4 cup evaporated milk in the microwave for 1 minute, adding 30-second increments as needed until caramels melt and the mixture is combined.

Peanut Layer:

  1. Take the pan out of the freezer. Measure out 1 1/2 cups salted peanuts and pour evenly over the top. Use clean hands to gently press peanuts into the nougat. Pour caramel mixture over the top of the peanuts. Return pan to freezer.

Top Chocolate Layer:

  1. Melt 1 cup chocolate chips + 1/4 cup peanut butter in the microwave for about 1 minute 30 seconds. Stir until smooth, then spread on top of the caramel, until even.
  2. Return pan to the freezer for about 10 minutes. Cut into squares while bars are still cold. (this makes cutting nice and even!)

Notes

These work better when you make them in a baker’s quarter sheet, but you can make them in a 9×13 pan.

They need to remain CHILLED. Cut with a sharp knife sprayed with non-stick spray. I like to arrange small squares on a serving tray and keep the tray in the fridge until ready to serve.

Bars need to be stored in the fridge, but will still maintain their shape even when left out for a couple of hours. They do get soft though, which is why I prefer to store them in the fridge.

Skeeter’s

By
Daphne Reznik
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0
Skeeter's

After several months of the COVID pandemic, we ventured out. From Lansing Michigan on a road trip to the Outer Banks and Williamsburg, Virginia. We never drive. We always fly when heading to these favorite vacation spots of ours. With the pandemic dragging on, no real deadlines in our lives, we decided to hit the road, taking our time to get there. I am so glad we decided to take a driving break around Wytheville. As we drove up Main Street, a giant mural on the side of a building screamed for our attention: we’d found, by happy accident, Skeeter’s.

Skeeter’s World Famous Hot Dogs

From the old-fashioned Coke refrigerator to the vinyl-topped counter stools, this place exuded classic Americana. Turns out it wasn’t a façade. This place was legit, founded in 1925 as a store with a hot dog counter then moved to this location in the 1940’s. The first location was also on Main Street and I got the vibe that it was a staple for the locals.

The teens working there were sweet and the service excellent. We ordered, all masked up, inside and they brought our dogs out front of the building to us where we parked it at a table to enjoy a taste of history. Just walking in the door is like stepping back in time.

Although they’re no longer a nickel, all the dogs are extremely affordable, under $3. You can add-on items for a charge of course but they’ve come up with a lot of great ideas, so you don’t have to “build your own.” I went with the Slawdog. Topped with chili, mustard, and onion, in addition to a creamy and super-chopped slaw, I loved every single bite. Side note: the onion is actually chopped Vidalia. So brilliantly delicious on this dog.

Skeeter's dog

Other “skeeterdog” options included a Michigan dog, but I sadly had to share with them that Michigan’s classic and traditional Coney sauce doesn’t have beans. Not sure they’ll take my word for it and make the update to the menu, but I tried! I’m sure their version has a fan base, so I won’t be hurt if they keep it as-is.  In all honestly, they say it’s all house-made and I believe it. The chili sauce and slaw are simple and spectacular. You can even get a bowl of the chili sans dog “seasonally.”

If you want or need gluten-free, Skeeter’s has you covered. They offer a gluten-free option. If you prefer an all-beef dog, you can upgrade. If you want extra anything, order it up! One dog each really was enough because we were doing a quick stop but honestly, if you’re hungry grab a couple.

The menu expands beyond hot dogs, but why? I guess if you’re with someone that really doesn’t do hot dogs, at least they have other options including everything from a B.L.T. to a home-made chicken salad sandwich. And of course, there are fries.  And absolutely you can top those with their delicious chili sauce!

Being in Virginia, sweet tea is definitely on the menu along with all the fountain sodas. Surprisingly, I even noticed chocolate milk on the menu. 

Before you over-order on your meal, double check what the dessert options are. There could be cake or pie you might want to leave room for. But then again, they could package dessert up, right?

Wytheville

Wytheville’s Main Street is really cute. I know that sounds cheesy but it’s heartfelt. Non-pandemic we could’ve visited former first lady Edith Bolling Wilson’s birthplace and museum, and we totally would have. Just reading the signs in town and having been to her husband’s presidential Library and Museum in Staunton Virginia a few years back, I truly believed I was missing out a good bit of history with it being closed. Next time! And if we stop there overnight as part of the drive east (or back west) the Bolling Wilson Hotel is on our shortlist for a stay.

address165 E. Main St. Wytheville VA 24382 us
Websitehttp://www.skeetershotdogs.com/
telephone1-276-228-2611

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJu_jDk_DhUYgRe0EOAUw-ik4”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”skeeters-umberger-e-n-store-wytheville” title=”Skeeter’s” review_num=”3″]

Author’s favorite recipes: edition #1

By
Bailey Woodean
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0
Author’s favorite recipes

I spend a great deal of time researching different areas of the world and their unique cuisines. I find a theme that I want to celebrate and that is typically how I choose my articles now that the pandemic has made it quite difficult to review restaurants. However, when I do this I often end up leaving out recipes that I find interesting because they simply do not fit the theme that I am going with that week. So, this is a series where I thought I could shine a light on these recipes and share them with the readers!

Recipes Author’s favorite recipes

So, with that being said, here is the first recipe that got left behind during my time researching desserts.

Spring Lemon Pound Cake

Quick and Easy Spring Dessert

What I love about this recipe is that it is an easy recipe to create but, the end result tastes so good and looks so impressive that it looks far more complicated of a recipe than it is!

Author’s favorite recipes
Ingredients

Pound Cake

  • 1 16.5 oz Krusteaz Lemon Pound Cake Mix
  • ¾ cup of water
  • 10 tbsp melted butter

Buttercream

  • 3 egg yolks whisked lightly
  • 1/4 cup milk
  • 1 cup of sugar
  • 1 cup unsalted butter room temperature

Candies

  • 1 bag Cadbury Easter eggs
Instructions

Pound Cake

  1. Make the lemon pound cake according to the box instructions. Place the cake mixture into two 8-inch or bigger round cake pans. I greased and lined the pans with parchment paper.

Buttercream

  1. Whisk the egg yolks in a medium-size saucepan.
  2. Add sugar and milk to the yolks.
  3. Place your saucepan over medium to low heat.
  4. Stir frequently with a rubber spatula. To test if the filling is done, there is a little trick. Take your finger and run it on the spatula, and the mixture should not run into the line.
  5. Take off the stove and let the filling cool. It should settle into two layers.
  6. Transfer the filling to a mixing bowl and while it is cooling mix the two layers. Then add in small chunks the room temperature butter.
  7. The filling should thicken like buttercream. If it is runny, keep mixing for 8-10 minutes. As the butter cools, it thickens.
  8. Use a pastry bag with a pastry tip of either 2F. Place buttercream in a pastry bag with the tip.

Building the Cake

  1. Once the two cakes are baked and you have the buttercream made you’ll cut a small circle in one of the cake layers.
  2. The bottom layer cake will not have a hole in the center.
  3. Pipe frosting on the bottom cake layer.
  4. Place the second cake layer with the hole on top of the buttercream.
  5. Place candies in the center hole of the cake.
  6. Pipe the top of the cake with the buttercream.
This next recipe got left behind while I researched and subsequently wrote about ice cream.

Mint Mojito Coffee Ice Cream

https://www.allrecipes.com/recipe/234764/mint-mojito-coffee-ice-cream/?internalSource=staff%20pick&referringId=1556&referringContentType=Recipe%20Hub

What I love about this recipe is the uniqueness of the flavor profile. The combination of coffee beans with mojito flavors is mind-boggling and intriguing.

Author’s favorite recipes
Ingredients
  • 2 cups whole milk
  • ⅓ cup coarsely ground coffee beans
  • ¾ cup brown sugar, divided
  • 1 bunch fresh mint leaves, crushed
  • 6 large egg yolks large egg yolks
  • 1 cup heavy whipping cream
  • ⅓ cup white rum
  • ⅓ cup chopped chocolate
Author’s favorite recipes
Instructions
  1. Heat milk, ground coffee, 1/4 cup brown sugar, and mint in a saucepan over low heat until warmed through, 7 to 10 minutes.
  2. Whisk egg yolks and remaining 1/2 cup brown sugar in a bowl; slowly whisk in about 1 cup hot milk mixture. Pour egg yolk mixture into a saucepan and continue to heat until the custard is thickened about 5 minutes.
  3. Line a sieve with cheesecloth and strain custard into a large bowl; discard solids. Whisk heavy cream into custard. Cover and refrigerate until chilled, 4 to 5 hours.
  4. Stir rum and chocolate into chilled custard and pour into an ice cream maker. Freeze according to the manufacturer’s directions.

How to Make Lobster Mac and Cheese

By
Sogbanmu Mary
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1
Lobster Mac and Cheese

Everyone loves a well prepared macaroni and cheese. I do too. And as we all know, the more the cheese, the better the combination. Now, imagine mac and cheese and lobster on a plate, how do you feel? Excited right? You get the same excitement from preparing it yourself and eating it. I mostly prefer the homemade lobster mac and cheese or if I find myself in one of those lazy moods, I would rather buy from the Orsay restaurant.

Lobster Mac and Cheese
Source: Wikimedia commons

Lobster mac and cheese is one of the most “comforting” comfort food. With this meal, you are provided with consolation and a sense of wellness. This might be a bit of a stretch, but lobster mac and cheese can stir up happiness in you especially when it is well prepared. Never underestimate the power of good food.

No matter how bad a day goes, always make sure to eat good food at the end of the day—eat lobster mac and cheese. A food that will make your day better and instantly put a smile on your face.

Lobster mac and cheese can be used as a main course or a side dish. This food is endowed with cheesy goodness, chunks of lobster meat, creamy pasta and various flavors for an amazing decadent meal. Preparing the lobster might seem intimidating but do not be scared, because this article will provide you with enough information to prepare it.

In this article, I will be giving you step by step recipe on how you can prepare your homemade lobster mac and cheese.

INGREDIENTS

1 pack of macaroni (any product of your choice)

1 pound of frozen lobster

1 finely chopped onions

1½ tablespoon of vegetable oil

1½ cups of white cheddar

½ tablespoon of cayenne pepper

Kosher salt to taste

White pepper

1 cup of grated fontina

1 clove garlic, minced

2L of milk

¾ cup of freshly grated gruyere cheese

1 cup of grated Romano cheese

3 tablespoons of panko bread crumbs

¼ cup of all-purpose flour

3 tablespoons unsalted butter

Directions to Follow

1. Twist the clubs off the lobster and use a rolling pin or the base of a spoon to crack the lobster shell and remove the meat into a separate bowl. Peel the shell off the tail too and remove the meat. Chop all the meat into chunky sizes of your choice, place in a bowl and then refrigerate until it is needed. All the shells should be crushed into tiny bits.

2. Vegetable should be heated in a medium sized skillet over a high heat. Onions and salt are added next, stirred continuously and allowed to cook. Add crushed lobster shell and allow to fry until it has a brown color. Add the cayenne pepper and milk and stir on medium heat. Stir continuously, allow to simmer and set aside for 20 minutes.

3. Mix the diced garlic, vegetable oil together with white pepper and salt to make the breadcrumb topping, then set aside. Sieve the milk away from the shells and set aside.

4. Preheat oven to 375oC. Boil macaroni in hot steamy water and allow to cook for 8-9 minutes or just follow instructions on the pack. When it is well cooked, drain in a sieve and set aside.

5. Melt butter in a large skillet over a medium heat and then whisk in flour to make a sandy paste. Reduce heat and add sieved milk into the skillet, little by little. Whisk continuously till you are satisfied with texture.

6. Add chopped lobster meat, Romano and gruyere cheese, fontina and cheddar to the skillet and whisk until mixture is smooth. Add seasoning for taste.

7. Add the cooked macaroni into the mix and stir continuously to coat everything. Put in the preheated oven and bake for 20-30n minute until golden. Allow to cool and serve with the breadcrumb and grated cheese sprinkled on top.

Best dip recipes

By
Bailey Woodean
-
0
Best Dip Recipes

Asian dipping sauce

This Asian dipping sauce may be specified as a dumpling sauce, but it would be delicious with nearly any Asian dish!

Dumpling Sauce Recipe: How to Make Dumpling Dipping Sauce

Perfect Dumpling Sauce

Best dip recioes: Asian Dumpling Sauce
Ingredients
  • 1 teaspoon sugar
  • 1 tablespoon hot water
  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon chili oil
  • 1 teaspoon garlic (minced)
  • 1 teaspoon toasted sesame seeds
  • ½ teaspoon sesame oil
Instructions
  1. Dissolve 1 teaspoon sugar in 1 tablespoon hot water. Then add soy sauce, rice vinegar, chili oil, minced garlic, sesame seeds, and sesame oil. Stir to combine.
  2. Serve with freshly cooked dumplings and enjoy!

Best dip recipes: Spicy dipping sauce

This particular dipping sauce is perfectly paired with deep-fried cheese curds! Yum!

Beer Battered Cheese Curds with Spicy Dipping Sauce

Beer Battered Cheese Curds with Spicy Dipping Sauce

Spicy Dipping Sauce
Ingredients
  • 1 lb cheddar cheese curds
  • 1 cup unbleached all-purpose flour
  • 1 cup of beer
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp ground pepper
  • canola or vegetable oil for frying

For the Spicy Dipping Sauce:

  • ¼ cup light mayo
  • 2-3 tsp {or more to taste} Franks Red Hot
  • ½ tsp garlic powder
Instructions
  1. For the spicy dipping sauce simply mix together the 3 ingredients and set aside.
  2. Heat up about 2 cups of oil in a medium saucepan over medium heat.
  3. While the oil is heating mix together the flour, beer, garlic powder, salt, and pepper.
  4. To test to see if the oil is ready carefully drop in a drop of the batter. If bubbles gently form around it then the oil is ready. If the batter drops to the bottom it’s too cool yet and if it starts splattering everywhere then you are too hot.
  5. One at a time dip the curds into the batter and gently place them into the oil. Do only about 5 or 6 at a time, you don’t want to overcrowd the pan or to have them stick together.
  6. Using a slotted spoon gently move the curds around in the oil to ensure they brown up evenly.
  7. They cook up really quickly so about 30 seconds in the oil and they are done. Place onto a paper towel plate to absorb any excess oil.
  8. Continue until all the curds are cooked.
  9. Serve warm with the dipping sauce.

Cheesy dipping sauce

This is one of my favorites! Ooey, gooey, cheesy, queso dip! Grab some tortilla chips, pretzels, and get dipping! Alternatively, you can use this cheese dip as a topping for black bean burgers, tacos, or burritos!

Best queso dip

https://www.delish.com/cooking/recipe-ideas/a25647686/queso-dip-recipe/

queso dip
Ingredients
  • 2 tbsp. extra-virgin olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, minced
  • 12 oz. American cheese, shredded
  • 4 oz. Pepper Jack, shredded
  • 1 c. milk
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium tomato, diced
  • 1 (4-oz.) can green chilis
  • 1/4 c. freshly chopped cilantro
  • Tortilla chips, for serving
Instructions
  1. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic and jalapeño and cook until fragrant, 1 minute more. Add cheese and milk and stir until cheese is melted. Season with salt and pepper. Stir in tomatoes, green chilis, and cilantro.
  2. Serve immediately with chips.

Chocolatey dipping sauce

The chocolate dipping sauce is great to have out at parties. Make sure you include fresh strawberries, pretzels, marshmallows, and even churros (recipe found here https://www.allrecipes.com/recipe/24700/churros/) for guests to dip in the chocolate sauce.

How to Make Chocolate Dipping Sauce

https://www.mygorgeousrecipes.com/how-to-make-chocolate-dipping-sauce-in-5-minutes/#wprm-recipe-container-4138

Chocolate Dipping Sauce
Ingredients
  • 100 g milk chocolate
  • 50 ml double cream
  • 1 tbsp golden syrup
  • 20 g unsalted butter
Instructions
  1. Pour the double cream into a heat-proof bowl and add to it the chocolate broken into pieces.
  2. Place over a bowl of simmering water, making sure the bowl does not touch the water.
  3. Leave the chocolate to melt, then add the butter and golden syrup and stir well until the butter has melted and the sauce is smooth and silky.
  4. Leave to cool slightly, then enjoy it with your favorite fresh fruit.
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