My Blog

Category: culinary online cooking classes

  • BEST creamy-strawberry-chia-smoothie

    BEST creamy-strawberry-chia-smoothie

     


     

     

    • 1 cup frozen strawberries
    • 1 medium banana
    • 1/2 cup plain nonfat Greek yogurt
    • 1 cup almond milk, unsweetened
    • 1/2 teaspoon vanilla extract
    • 1 tablespoon chia seeds

     

    How to Make It

     

    • Place all ingredients in a blender or Magic Bullet and blend until smooth! Let sit for a few minutes so that the chia seeds can do their magic (expand and get slimy). Enjoy!

     

  • beer-braised-carnitas

    beer-braised-carnitas



    3 to 5 pound Pork Butt or Shoulder Roast

    • 1 teaspoon garlic powder
    • 1/2 teaspoon ground cloves
    • 1 1/2 teaspoon salt
    • 12 ounces Mexican beer
    • 1 large orange sliced
    • 4 tablespoons vegetable oil divided use
    • 1 tablespoon ground cumin
    • 1 1/2 teaspoons chili powder
    • 1 teaspoon cayenne pepper

    How to Make It

    • Preheat oven to 350 degrees. Trim roast and slice into 1/4 inch thick pieces. Preheat a large dutch oven or oven safe pot over high heat. Add in 1 tablespoon vegetable oil and sear meat, 5 to 7 minutes.
    • Combine spices and sprinkle over pork. Pour beer over meat and spices. Top with orange slices.
    • Braise in the 350 degree oven for 2 to 2 1/2 hours until the meat can easily be shredded with a fork. Remove orange slices. Shred meat.
    • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Work in 3 batches and use tongs to place the meat into the oil and saute until crisp, about 3 to 5 minutes. Add in more oil for each batch. Serve hot.

  • peanut-butter-cheesecake-truffles

    peanut-butter-cheesecake-truffles


      • 1 8oz of philly cream cheese
      • 1 regular size jar of your favorite Peanut Butter
      • 1 Bag of melting Chocolate/chocolate bark
      • 1/2 Cup of Graham Cracker Crumbs
      • 1/4 cup of powdered sugar
      • Nuts (optional)





    How to Make It

    • Take your cream cheese, powdered sugar and peanut butter in your mixer and whip together using your paddle attachment. (you can hand mix if you would prefer) until fully incorporated.
    • Once combined, use your hands to create little balls, about an inch/inch and a half each
    • Roll each ball in the Graham Cracker Crumbs, then press them into each ball with your fingers (you dont want loose crumbs) .
    • Place each of the balls onto a baking sheet lined with parchment paper.
    • Freeze for 1-2 hours (or until solid, if you can wait that long).
    • Place the melting chocolate or bark in a bowl and microwave for 90 seconds. Stir and, if needed, heat an additional 15 seconds until it’s smooth and creamy. watch it closely, keep stopping to stir , it burns easily if you use this way! I recommend using a double boiler, easier and you always get perfect melting chocolate.
    • Using a fork, dip the balls into the melted chocolate. Tap your fork on the side of your bowl to remove the excess.
    • Place back on your parchment lined sheet
    • Refrigerate until it’s time to serve.

  • best Amazing Vegan Mac and Cheese

    best Amazing Vegan Mac and Cheese

      • 8 ounces whole-grain macaroni elbows
      • 1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*
      • 1 ½ tablespoons avocado oil or extra-virgin olive oil
      • 1 small yellow onion, chopped (about 1 ½ cups)
      • 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic
      • 3 cloves garlic, pressed or minced
      • ½ teaspoon dry mustard powder
      • ½ teaspoon fine sea salt, more to taste
      • Small pinch of Frontier Co-op red pepper flakes
      • ½ teaspoon garlic powder
      • ½ teaspoon onion pwder
      • ⅔ cup raw cashews
      • 1 cup water, more as necessary
      • ¼ cup Frontier Co-op nutritional yeast
      • 2 to 3 teaspoons apple cider vinegar or distilled white vinegar, to taste

    How to Make It

    • Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl.
    • Meanwhile, in a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
    • Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.
    • Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
    • Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
    • Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again.
    • Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.

  • strawberry-cheesecake-chimichangas

    strawberry-cheesecake-chimichangas

    For chimichangas:

      • 6 (8-inch) soft flour tortillas
      • 8 oz cream cheese ( room temperature)
      • 2 Tablespoon sour cream
      • 1 Tablespoon sugar
      • 1 teaspoon vanilla extract
      • 3/4 cups sliced strawberries
      • Vegetable oil-for frying

    For coating:

      • 1 Tablespoon cinnamon
      • 1/3 cup sugar
      • For serving:
      • 1 cup sliced strawberries

    How to Make It

    • Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .
    • Fold in 3/4 cup of sliced fresh strawberries.
    • Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .
    • Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
    • Line a large plate with paper towels.
    • In about 5 inch deep saucepan place about 2 -2 1/2 inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.
    • Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
    • Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.

  • fresh-pineapple-peach-smoothie

    fresh-pineapple-peach-smoothie

      • 3 ripe, fresh peaches, pitted and skinned
      • 2 cups fresh pineapple, cut into 1” chunks (or canned, if fresh is not available)
      • ½ cup non-fat Greek plain yogurt
      • 1 cup milk
      • ¼ cup agave nectar (or honey)
      • ½ teaspoon vanilla extract
      • 2 cups crushed ice

    How to Make It

    • Mis together in a large bowl and marinate the hen or chicken wings. I usually cut the hen in half, cooks and marinates better. At least an hour.
    • Bake in 400 degree oven for 60 minutes.

  • BAKED GARLIC PARMESAN POTATO WEDGES

    BAKED GARLIC PARMESAN POTATO WEDGES

      • 3-4 large russet potatoes, sliced into wedges
      • 4 tablespoons olive oil
      • 2 teaspoons salt
      • 2 teaspoons garlic powder
      • 2 teaspoons Italian seasoning
      • ½ cup shredded parmesan cheese
      • optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

    How to Make It

    • Preheat oven to 375. Lightly grease a large baking sheet and set aside.
    • Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
    • Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

  • gingerbread-cake-with-cinnamon-molasses-frosting

    gingerbread-cake-with-cinnamon-molasses-frosting


    • 1 1/2 cup all purpose flour
    • 1 tsp baking soda
    • 1 Tbs ground ginger
    • 1 tsp cinnamon
    • 1 tsp pumpkin pie spice
    • 1/2 cup butter cold and cut into small pieces
    • 1/2 cup molasses
    • 1/2 cup corn syrup
    • 1/2 cup packed brown sugar
    • 9 oz milk yes, 9 oz
    • 1 egg

    For the Frosting

    • 4 oz cream cheese
    • 1/4 cup butter softened
    • 1/2 tsp vanilla
    • 1 1/2 cup powdered sugar
    • 3 tsp molasses
    • 1/4 tsp cinnamon

    How to Make It

    • Preheat oven to 350° and butter a 9 x 5 baking pan. Line with parchment paper after buttering.
    • In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin pie spice together. Set aside.
    • In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.
    • With another small saucepan, heat molasses and corn syrup until lukewarm as well.
    • While both pans are cooling down a bit, cut cold butter into small pieces, add to flour mixture, and use pasty blender until mixture is fine crumbles.
    • Once both pans have cooled to luke warm, add milk mixture to flour mixture, stir until blended then add molasses mixture. Stir.
    • Add egg and whisk until well Incorporated.
    • Pour into prepared baking dish and bake for 45 minutes or until toothpick comes out clean.
    • Let cool completely in baking pan.
    • Once cooled, remove from pan and wrap in foil for one day so the top will get sticky.
    • Store in an airtight container.

    For the FrostingIn a medium mixing bowl, beat cream cheese and butter together until creamy.

    • Add vanilla and cinnamon, mix well.
    • Slowly add powdered sugar and beat until creamy.
    • Mix molasses into mixture and blend well.
    • Refrigerate frosting until chilled then frost cake once cake has sat overnight.

  • sweet-sticky-chicken-wings

    sweet-sticky-chicken-wings

      • 1/2 cup soy sauce
      • 1/2 cup honey
      • 1/2 cup apricot jam
      • 2 tbsp oil
      • 1 tsp vinegar
      • 2 garlic cloves, chopped
      • 1/2 teaspoon ground ginger
      • 4 lbs. chicken wings & drumettes
      • In a medium saucepan, whisk together soy sauce, honey, jam, oil, vinegar, garlic, and ginger. Bring the mixture to a boil, then lower heat and let gently simmer for 10 mins, stirring frequently.

    How to Make It

    • Preheat oven to 375 degrees F.
    • Place chicken wings, split, into a 9- by 13-inch baking dish. Pour the soy sauce mixture over the chicken wings and toss gently until all of the wings are coated.
    • Bake until the chicken is cooked through and the skin on the wings begins to darken, turning the wings occasionally, about 1 hour. Serve.

  • texas-pecan-cobbler

    texas-pecan-cobbler


    • 8 eggs
    • 2 cups local honey
    • 1/2 cup flour
    • 1/4 cup Texas Pecan Oil
    • 1/2 teaspoon salt
    • 1 pound brown sugar
    • 1 (9-inch) unbaked pie crust
    • 1 pound pecan pieces

    How to Make It

    • 1. Preheat oven to 350 degrees
    • 2. In a large bowl, beat eggs well. Add honey; mix. In a separate bowl, combine flour and pecan oil. Add flour mixture to eggs. Stir in salt and brown sugar and beat by hand until well-mixed.
    • 3. Place crust in the bottom of a large, deep casserole or pie plate . Sprinkle the pecans evenly over the crust. Pour the filling mixture on top, being careful that the pecans stay evenly distributed.
    • 4. Bake for about 1 hour and 10 minutes (check after 50 minutes) or until a knife inserted in the center comes out clean. Serve warm or cold; top with vanilla ice cream if desired.

Powered by
►
Necessary cookies enable essential site features like secure log-ins and consent preference adjustments. They do not store personal data.
None
►
Functional cookies support features like content sharing on social media, collecting feedback, and enabling third-party tools.
None
►
Analytical cookies track visitor interactions, providing insights on metrics like visitor count, bounce rate, and traffic sources.
None
►
Advertisement cookies deliver personalized ads based on your previous visits and analyze the effectiveness of ad campaigns.
None
Powered by