Quick & Easy Chicken Cabbage Stir Fry

Ingredients

• 1 tablespoon coconut oil (plus a little extra added later)
• 400 g / 0.8 lb chicken breast or thigh meat, sliced into thin strips (bite-size)
• ½ teaspoon sea salt
• ¼ teaspoon white pepper (black is fine too, but white is more Asian in flavour)
• 1 teaspoon grated ginger
• 3 cups sliced Napa cabbage (1/2 medium cabbage)
• 250 g / 0.5 broccolini or broccoli florets (about 10-12 broccolini stems)
• 1 large carrot, sliced
• 2 cloves garlic, finely diced
• 1 teaspoon fish sauce
• 3½ tablespoons coconut aminos (or 3 tablespoons Tamari sauce)
• Juice of ½ lime (or 2 tablespoons, lemon juice can also be used)
• 1 teaspoon sesame oil

Instructions

1. Heat a tablespoon of coconut oil in a large frying pan or a wok over high heat. Once hot, add the chicken meat and sprinkle with salt and pepper. Cook for 3 minutes each side, then remove to a bowl with all the juices.
2. Place the pan back over high heat and add another teaspoon of coconut oil. Add the ginger, cabbage, broccolini and carrot and cook for 2 minutes, stirring frequently. Add a splash of water (about 2 tablespoons), garlic, fish sauce, coconut aminos sauce, lime juice and return the chicken meat to the pan. Mix through. Cook altogether for 2 more minutes, stirring frequently. Finally, drizzle with a little sesame oil and stir through. Serve while hot!

http://eatdrinkpaleo.com.au/chicken-cabbage-stir-fry-recipe/

Seared Scallops

Ingredients

• 1 lb wild scallops
• 3 cloves garlic peeled and gently smashed
• 2 tsp olive oil
• 1.5 tbsp salted butter
• 1 large orange juiced
• 2 shots of rum
• zest from 1/2 orange
• 1/4 c flat leaf parsley roughly chopped
• 3/4 tsp sea salt or to taste
• 1/2 tsp red pepper flakes
• 1/2 tsp chile powder
• freshly cracked black pepper to taste
• 1/2 lemon
• 1 small orange sliced

Instructions

1. Pat the scallops dry on paper towels.
2. Drizzle the scallops with a little olive oil and sprinkle them all over with sea salt, chili powder, red pepper flakes and freshly cracked black pepper. Toss to coat well.
3. Preheat a cast iron skillet on medium flame until hot. Add a lug of olive oil, just enough to coat the bottom and sear the garlic cloves until golden on both sides, making sure not to burn them. Remove from the pan and set aside.
4. Using a pair of tongues add the scallops to the hot skillet without touching each other and sear for about 45 seconds on each side until nicely golden. Do not over cook them or they will become rubbery.
5. Transfer the scallops to a plate and keep warm.
6. Take a step back and pour the rum into the pan. Use a silicone spatula to scrape all the brown bits from the bottom of the pan and pour in the orange juice. Bring to a simmer and allow the sauce to reduce by half, about a minute or so. Remove from flame and stir in the cold butter until melted.
7. Taste the orange sauce and adjust seasonings with more sea salt. Add the roasted garlic cloves to the sauce if desired.
8. Transfer the scallops back into the orange rum sauce and squeeze the lemon all over the top.
9. Sprinkle with the parsley, some orange zest and serve over a bed of polenta or butternut squash puree garnished with the orange slices.

https://ciaoflorentina.com/seared-scallops-recipe-orange-rum-sauce/

Sautéed Ginger Bok Choy

Ingredients

• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 teaspoon ginger, freshly minced
• 1½ pounds bok choy, washed (600g)
• 1 tablespoon soy sauce
• Toasted sesame seeds, freshly ground pepper & salt, to serve

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add in garlic and ginger and cook for 1 minute.
2. Meanwhile cut the bok choy on the bias. Add in the bok choy and soy sauce and cook stirring for 3 minutes, or until greens are wilted and stalks are crisp-tender.
3. Serve immediately when warm with toasted sesame seeds, black pepper, and salt.

http://eugeniekitchen.com/sauteed-bokchoy/

Cherry Amaretto Boozy Marshmallows

Ingredients

For Marshmallows

• 1 Tbsp water
• pinch salt
• 3 Tbsp cherry liqueur
• 2 Tbsp Amaretto Liqueur
• 1/4 cup + 2 Tbsp corn syrup
• 2 cups sugar
• 1/2 cup water
• Food coloring if desired
• 3 envelopes plain gelatin (1/4 oz per envelope)

For the Coating

• 1/2 cup cornstarch
• 1/2 cup powdered sugar

Instructions

This recipe is easier with a stand mixer, but you can do it with a hand mixer. You can use an 8x8 pan for thicker marshmallows or a 9x13 for thinner. We split the difference and used an 8x11.

Place water in mixing bowl with the whisk attachment.

Sprinkle gelatin on top. Let bloom while you are doing the next steps.

Spray sides and bottom of pan with cooking spray.

In a small bowl, combine powdered sugar and cornstarch.

Coat the greased pan with the sugar/cornstarch mixture, making sure to cover the sides and bottom. Don't use it all, set the extra aside for later.

In a small saucepan, mix together 1 Tbsp cherry liqueur, sugar, corn syrup, water and salt.

Stir continuously, making sure to not boil over, until the mixture reaches 238°.

Add the remaining cherry liqueur and the amaretto into the mixing bowl with the gelatin.

Then slowly add the sugar syrup.

Once gelatin is dissolved, set mixer on high, whip for at least 15 minutes, but this could take as much as 20.

The mixture is ready once it has doubled in size and is thick enough to have peaks in the batter.

Pour mixture into the prepared pan.

Use a greased spatula to smooth the top if desired.

Dust the top with more sugar/cornstarch mixture.

Let the marshmallows sit at least 8 hours, or overnight, uncovered in the pan.

When ready to cut, dust a pizza cutter or sharp knife with more sugar/cornstarch.

Then slice to the size you want. Remove marshmallows from the pan and toss in the last of the sugar/cornstarch mixture so the sides aren't sticky.

Store in an airtight container.

https://www.gastronomblog.com/2017/01/02/cherry-amaretto-boozy-marshmallows/

Strawberry Flan Jello Cake Recipe

Ingredients

Strawberry Cake Layer

• 1 Strawberry Cake Mix*
• 1 cup Water
• 1/3 cup Vegetable Oil
• 3 eggs

For Flan Layer

• 4 Eggs
• 8 oz Cream Cheese softened
• 1 can Condensed Milk
• 1 1/4 cups Milk
• 1 teaspoon Pure Vanilla Extract

For Jello Layer

• 6 oz box Strawberry Jello (the big box)
• 4 cups Milk

Instructions

1. Preheat oven to 350 degrees Fahrenheit 
2. Spray a Bundt Pan (15 cups) with Nonstick Spray
3. Follow the instructions on the box to prepare the Strawberry Cake. Pour batter into the bundt pan. Shake it to distribute the batter evenly
4. For flan: place the milk, eggs, condensed milk, vanilla, and cream cheese in a blender. Blend until creamy
5. Pour the flan mixture on top of the strawberry mixture. Use a circular motion to distribute the flan batter evenly. During the baking process, the layers interchange so the flan goes to the bottom and the strawberry cake rises to the top
6. Cover the bundt pan with aluminum foil
7. Place bundt pan inside a larger pan filled with 2 inches of boiling water. Bake for 50-60 minutes or until a toothpick inserted in the middle of the cake comes out clean
8. Remove from the oven and let it cool for 30 minutes on the counter before placing in the fridge to cool overnight
9. Unmold the cake onto a plate and place in the fridge while making the jello layer
10. Clean the bundt pan and lightly spray it with nonstick spray
11. For Jello layer, cook 2 cups of milk with the jello on medium heat while whisking. When the milk boils, keep whisking for 2-3 minutes or until the jello has completely dissolved
12. Strain into a bowl and add the remaining 2 cups and milk and stir. Let it cool slightly 
13. Flip back the cake back in the bundt pan. Carefully add a piping bag between the mold and the cake. Add the jello mixture in the piping bag until the cake starts floating in the jello. Leave some liquid jello for the top 
14. Place cake back in the fridge and top with remaining jello
15. Refrigerate for 2 hours or until jello has set
16. To unmold, use a hair dryer for a few seconds on the sides to loosen the jello
17. Enjoy! 

https://livingsweetmoments.com/strawberry-flan-jello-cake-recipe/

Candy Cane Pie

Ingredients

Oreo Crust:

• 36 Oreo cookies
• ½ cup unsalted butter melted

Pie Filling:

• 8 oz. cream cheese – softened
• 1 ¼ cups confectioners’ sugar
• ½ cup (1 stick) unsalted butter- softened
• 1 and 1/3 cups heavy cream
• 1 teaspoon vanilla (or peppermint) extract
• 3.9 oz. box vanilla or white chocolate instant pudding (for 4 x ½ cups serving)
• ¾ cup milk
• 2 teaspoons gelatin powder
• 2 tablespoons cold water
• ½ cup crushed candy cane or peppermint candies
• ¼ cup mini chocolate chips

For Topping:

• 4.5 oz. white chocolate (or white chocolate chips)
• ¼ cup heavy cream

For Garnish:

• 1.5 oz. semi-sweet chocolate-melted
• Crushed candy canes
• Snowflake sprinkles

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Instructions

Crust:

1. In a food processor ground whole Oreo cookies with the filling into fine crumbs. then, stir in ½ cup melted butter until evenly moistened.
2. Next, press the mixture in the bottom and up the sides of tart pan. Place in the freezer while you make the filling.

To make the filling:

1. Mix 1 ½ cups heavy cream until soft peaks form. Add ¼ confectioners’ sugar and vanilla extract and continue mixing until STIFF peaks form. You can use peppermint extract instead of vanilla, it’s up to your taste. Set aside.
2. Beat softened cream cheese and ½ cup softened butter until smooth. Add 1 cup Confectioners’ sugar and beat until well blended and smooth, too.
3. In a small heatproof bowl dissolve 2 teaspoon gelatin in 2 tablespoons cold. Set aside for 5 mins. then, heat over double broiler until the gelatin has melted, set aside to cool.
4. Next, stir white chocolate or vanilla instant pudding with ¾ cup milk until thickens.
5. Now, add the pudding into cream cheese and butter mixture and mix to combine.
6. Then, add 2 cups of beaten heavy cream(reserve leftovers of for garnish), mix on low speed just to combine.
7. Add cooled melted gelatin and mix just to combine.
8. Finally, stir in chocolate chips and crushed candy canes. Now, pour into crust, smooth the top and refrigerate until firm (5-6 hours).

Topping:

1. In a heatproof bowl place white chocolate chips or finely chopped white chocolate. Next, heat heavy cream until gentle simmer, then pour over white chocolate and let it sit for 1-2 minutes. Now, stir until all chocolate has melted and the ganache is smooth.
2. Then spread on top of firmed filling.

Garnish:

1. Melt 1.5 oz. chocolate,then transfer in a small ziplock bag, cut off the corner and drizzle over the white chocolate layer. Use leftovers of beaten heavy cream to pipe the swirls around the pie.
2. Sprinkle with crushed candy canes and snowflake sprinkles.
3. Store in the fridge.

https://omgchocolatedesserts.com/candy-cane-pie/

MOCHI ICE CREAM

INGREDIENTS:

• 100 g Shiratamako
• 180 ml water
• 55 g graulated white sugar
• 1/3 cup cornstarch
• ice cream of your choice

DIRECTIONS:

1. If you are using only one flavor of ice cream, it's best to scoop out individual balls and freeze them overnight. If you plan on using several flavors, and just a few of each flavor, I found that this wasn't really needed as the ice cream stayed cold enough to scoop and wrap 3-4 balls. If you are freezing ice cream overnight, use a 1.5 tbsp cookie scooper. Tightly pack the cookie scoop with ice cream and then level off the scooper. I found this to be the perfect amount of ice cream. When I tried an unpacked scoop, there wasn't enough ice cream filling. When I packed it and didn't level the scoop, then it was too much ice cream to wrap around.

2. In a large, microwave-safe bowl, add sugar and shiratamako and whisk together. Add in water and whisk until smooth and shiratamako is completely dissolved.

3. Cover surface of bowl with plastic wrap. Microwave at full power for about 1 minute. The mixture should look like it's starting to clump and cook in certain sections. Stir with a spatula to evenly mix. Place plastic wrap back on and cook in microwave for 1 minute. Now the entire mixture should have turned solid, like wet dough. Stir until dough becomes one clump. Place plastic wrap over the bowl again. Cook for about 30 more seconds in the microwave or until dough loses its white color, becoming slightly transculent.

4. Lay a large sheet of parchment paper down on your working surface. Add 3 tbsp of cornstarch to a mesh strainer and use that to sprinkle and lightly dust the surface of your parchment paper. Dust your rolling pin. Place your mochi dough onto the middle of your cornstarch dusted parchment paper. Add more cornstarch to the top of the dough. Begin to roll out your dough. If any part of the dough starts to stick to your rolling pin, add a little more cornsarch to that section of the dough. Roll dough out as thinly as possible, about 1/8 inch thin. Place dough into the fridge for 15 minutes to set.

5. Using a 3.5 inch cookie cutter, cut circles into your dough. Place finished circles into a pile, but wih a sheet of plastic wrap in between each one. You want each sheet of plastic wrap to be big enough to wrap the finished mochi in. When you have finished cutting out all the circles you can with the dough, re-roll dough scraps and repeat until all dough is used up. You should be able to get 12-13 circles.

6. To wrap the ice cream in the mochi, you will need to work quickly. It's best to read through this step before proceeding. If you are using previously scooped frozen balls, take them out one by one. If you are using several flavors of ice cream, only remove one container of ice cream at a time and scoop only one ball at a time using the same packing/leveling of a 1.5 tbsp cookie scooper as discussed in step 1. First, to prepare the dough, dust off any excess cornstarch from both sides of the dough. Gently pull on the dough a little to stretch it out a little more. Place your ice cream ball directly in the center of your mochi wrapper. Be careful that none of the ice cream touches the sides of the mochi wrapper. If it does, your mochi wrapper will lose it's stickiness and will be unable to seal. Working quickly, first lift both ends of your wrapper up and over the mochi, meeting in the center, and pinching the center closed. Then gather dough up from one open side and pinch it closed at the center. Then gather from the other side and meet in the center and pinch. Repeat. You should need to gather dough two times from each side, for a total of five pinches at the cneter. You want to alternate each side because if you seal only one side shut first, the ice cream will leak out the other side. Once the dough is sealed at the center, wrap the plastic wrap around and twist. Then layer the ice cream mochi ball with pinched ends facing down, inside a muffin pan cavitty. This will help it keep it's shape. Place immediately into freezer before moving on to next one.

7. When finished, let mochi ice cream sit in freezer for several hours. When ready to eat, let them thaw for about 1 minute (maybe less depending on the temperature of your house) to allow the mochi dough to soften, before eating.

https://kirbiecravings.com/mochi-ice-cream