Who Does the Shopping for that Bunny?

For Peeps sake, the bunny that walks on two legs and lays Easter eggs overdid it on the girls baskets this year.


But it didn’t did leave any actual Peeps, or Reeses eggs, what gives? Who does the shopping for that bunny?

The girls had an abundance of sugar, new masks plus water balloons which made for a fun evening on a warm day.

I was in a bakey mood so I attempted a shot at a butterfly cake. It wont win any awards but the girls said it was “the best cake EVER” so I won no matter what.

The water balloons were put to good use, there may have been some tears, not mine but they did manage to get me soaked.

An anonymous neighbor leave three wooden bunnies for the girls to paint for Easter.

So we most definitely had our Easter art displayed.

Some Bunny Loves You!

Last but definitely not least, we made another 5 star Bon Appétit recipe.

Ramen Noodle with Spring Onions and Garlic Crisp

There is a bit of prep but it comes together quickly. I found the fresh noodles at the Ranch 99 market. In addition to the ingredients listed, I also added some toasted sesame oil (about 1 tsp.) and a dash of Shaoxing (Chinese cooking wine) to give it a little more Asian flare. We mayyybe went overboard on the serrano, it was spiiicy, but so good!

Jerk Shrimp with Coconut Rice and Mango Salsa

We had a few days of nice weather where we took advantage of the beach with and without the girls.

The warm weather brought on thoughts of traveling and eating seafood by the water. Instead I made this this delicious dinner and we ate it watching our guilty pleasure reality show.

INGREDIENTS FOR SHRIMP

  • 1 Pound raw shrimp, cleaned and deveined
  • 1 Tbsp Olive Oil

INGREDIENTS FOR MARINADE

1 Tbsp lime juice

1 Tbsp Olive Oil

1 Tbsp soy sauce

1 Tbsp honey

1 Tbsp ketchup

1 tsp each paprika, chili powder

1/2 tsp each garlic powder, onion powder, all spice, cayenne pepper

1/4 tsp each ground ginger, dried thyme, salt

Pinch cinnamon and nutmeg

DIRECTIONS

Add marinade ingredients to a freezer bag or medium bowl and whisk to combine. Add shrimp and marinate at room temperature for 15-30 minutes or in the refrigerator for up to 60 minutes.

Heat one tablespoon olive oil over medium high heat in a large skillet. Add shrimp and marinade and cook approximately 3 minutes per side, or just until opaque and cooked through.

INGREDIENTS FOR COCONUT RICE

2 cups Jasmine Rice

1 can coconut milk

1 + 1/2 cups water

1 tsp salt

1 tsp sugar

In a medium sized pot, rinse the jasmine rice several times until the water runs clear. Drain any excess water and add the coconut milk, water, salt and sugar.

On high heat, allow the mixture to boil. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes.

Uncover and continue to cook for 5 minutes. Fluff and serve.

INGREDIENTS FOR MANGO SALSA

1 ripe mango, peeled, pitted, and finely chopped

2 Tbsp finely chopped red onion

1/2 jalapeño chile, minced  (or more depending on how hot the chile is)

 3 Tbsp fresh cilantro leaves, chopped

3 Tbsp fresh lime juice

Garlic salt to taste

Mix all ingredients in a bowl and season with garlic salt to taste. The longer it hangs out the better it gets.

Chili Peanut Rice

After countless hours of watching the Bon Appetit Test Kitchen I finally decided to make one of the recipes that caught my eye. I ordered Priya’s cookbook Indian(-ish), mostly to just browse through since we can find all of the BA recipes off of their website. She has a lot of recipes worth trying but this one is a crowd pleaser. I struggled to find a couple of the ingredients. I dragged the girls through HMart looking for fresh curry leaves and black mustard seed with no luck but I did grab some fresh lime leaves as a back up. Then I dragged them through an international market which is stocked mostly with Mediterranean items but I did find the mustard seeds there. I used the lime leaves in place of the curry leaves and also added some fresh basil to try and mimic the same flavor. Next time I need to locate all of the ingredients without children.

This is a perfect recipe for leftover rice if that happens at your home. Our rice gets eaten up by children so I don’t normally have leftover rice, but if I did. Next time I make this I will use more spice, my serranos were very mild. This is a really good dish and will go so well with BA’s crispy honey garlic chicken thighs, or tandoori chicken, or palak paneer and naan, actually anything or nothing.

*recipe from Bon Appétit

INGREDIENTS

3cups cooked basmati rice (from about 1 cup dry rice)

2Tbsp. (or more) fresh lime juice (from about 1 lime)

1tsp. (or more) kosher salt

½cup ghee or extra-virgin olive oil, divided

1Tbsp. black mustard seeds

10fresh curry leaves

1cup roasted, unsalted peanuts

1medium onion, sliced into thin strips

2small Indian green chiles or serrano chiles, halved lengthwise (no need to stem them)

2Tbsp. chopped cilantro leaves with tender stems

Combine rice, lime juice, and salt in a large bowl; set aside.

Heat ¼ cup ghee in a shallow medium pan over medium. Once ghee melts (or oil begins to shimmer), add mustard seeds. As soon as they begin to pop and dance around in the ghee, which should be within seconds, remove pan from heat. Add curry leaves, making sure they get fully coated in ghee (there may be more popping and splattering, and that’s okay!). The leaves should immediately crisp up in the residual heat.

Return pan to medium-low heat and add peanuts. Cook, stirring, until peanuts turn a medium shade of brown and become fragrant, 5–8 minutes. Pour peanut mixture over reserved rice mixture and toss gently to

Heat remaining ¼ cup ghee in same pan over medium. Once ghee melts (or oil begins to shimmer), add onion and chiles, spreading in an even layer, and cook, stirring occasionally, until onion is lightly browned and starting to caramelize, 5–7 minutes. Stir onion mixture into rice. Taste and add more salt and lime juice, if needed. Garnish with cilantro before serving.

Dorie Greenspan’s Ricotta Spoonable

I was flipping through Dorie Greenspan’s cookbook and this recipe for Spoonable Ricotta caught my eye. It would make the perfect centerpiece for any easy charcuterie plate. Aka, a quick dinner to throw together for a night of playing catch-up on some of our favorite shows. Gouda bookmarked the page for me while I ran to the market.

This is hardly a recipe that needs explaining. Basically you throw some shallots, lemon juice and any herbs that you want into some whole milk ricotta. I used the last lemon from my tree in this and wished I had another one, so it’s all about what YOU like. I highly recommend using tarragon in this. Oh and don’t go cheap on the Olive oil you use, go big!

I served this with crackers and homemade crostini.

INGREDIENTS

2 cups whole-milk ricotta, drained if there’s liquid

1 large lemon, or more to taste

3 tablespoons minced shallots, rinsed and patted dry

1 tablespoon GOOD extra-virgin olive oil, plus more for drizzling

1/2 teaspoon fleur de sel if you have it, or ¼ teaspoon fine sea salt

1 pinch freshly ground pepper ( I used 2)

1/3 cup minced mixed fresh herbs, such as dill, parsley, tarragon, thyme, cilantro and/or basil.

DIRECTIONS

Put the ricotta in a medium bowl. Finely grate the zest of the lemon over it, then halve and squeeze the lemon and blend in the juice. Stir in the shallots, scallions, olive oil, salt and a healthy pinch of pepper. Taste for salt and pepper, then stir in the herbs. Cover and chill for at least 1 hour before adjusting for salt, pepper and lemon juice and serving.

Scallion Pancakes

I was being spammed all over my Istagram and Feedly with these Scallion Pancakes. I don’t know why all of the sudden this recipe was haunting me, but you know what? Once I made them, it stopped. We are definitely being watched.

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*Recipe HERE from Bon Appétit

These turned out to be really delicious but I’ll be honest, it was more work than I was expecting it to be.

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My America’s Test Kitchen cookbook had step by step pictures that helped as an assistant.

I froze the leftovers we couldn’t finish, I imagine they will defrost just fine.

I made two different dipping sauces, one that came with the BA recipe and another I made with dark soy sauce, ginger, hoisin sauce and mirin. I think we liked that one a tad better.

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I am glad I finally made these but I don’t think I would do it again on purpose.

 

 

 

 

Puff Pastry Sausage Rolls

Ever since I had my first meat pasty in London, my radar for a British meat pie is always on. This is an easy recipe that sort of has a pasty vibe, perfect for a party or pot luck, when those days are allowed again.

*recipe is from Epicurious

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INGREDIENTS

1 1/2 pounds good pork sausage

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and freshly ground pepper

1 (17-ounce) package frozen puff pastry, thawed

2 eggs beaten

DIRECTIONS

 

Preheat the oven to 375 degrees. In a large bowl mix together the sausage, basil, oregano, thyme, and salt and pepper to taste until all the seasonings are well distributed throughout.

Roll out all the puff pastry into one large rectangle about 1/8 inch thick. Put the wide side of the rectangle to your left. Form the sausage meat into a log about 1 inch thick and long enough to fit the width of the pastry. Lay this log along the whole edge. Roll the pastry around the sausage, brush with beaten eggs at the join, and cut so that the pastry has just enough room to slightly overlap. Repeat the process with the remaining sausage meat and pastry. Line up all the sausage rolls making sure the seam on each is at the bottom and not showing. Brush the tops with the eggs and cut the sausage rolls into either 1 1/2-or 3-inch logs.

*serve with your favorite mustard or an aioli or nothing, they are good on their own.

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Goat Cheese and Arugula Pizza with Spicy Honey

This recipe is what everyone needs during this self isolation era. I can promise you that however you are getting your groceries, the goat cheese and arugula are not what’s flying off of the shelves. However, the flour and yeast is so hopefully you already have that stocked in your pantry or you can find pre-made pizza dough; luckily I did.

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Ingredients

3 tablespoons olive oil

1 cup marinara sauce

4 ounces goat cheese

1 1/2 cups freshly grated cheese (mozzarella or a blend)

4 cups baby arugula greens

 

Spicy Honey

 

1/2 cup honey

1 jalapeño pepper thinly sliced 

 

Directions

Prep the dough and let it rise.
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Drizzle a couple of tablespoons olive oil into a 9×13 cake pan or dish.
Remove the dough from the bowl and knead it a few times until silky, using a sprinkle of extra flour if needed. Place the dough in the pan and press it out towards the edges. Once it’s in the pan and as close to the edges as it will get, cover it and let it rise again for 30 minutes.
Preheat the oven to 550 degrees F.
To assemble the pizza, press the dough down in the pan with your fingertips and remove any large air bubbles. Spread the sauce on the dough, leaving a small border around the edges. Add on about 1/2 of the goat cheese and top with the grated cheeses.
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Bake the pizza for 15 to 20 minutes, or until the cheese is golden and bubbly and the crust around the edges is golden. Toss the arugula with the tablespoon of olive oil. Remove the pizza and drizzle it with a few tablespoons of the spicy honey.
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Top it with the arugula. Add the remaining crumbled goat cheese, don’t forget the jalapeno slices!
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Sit back and enjoy!

Sticky Korean Chicken Wings

Chicken wings are without a doubt the best finger food ever. Over the years I have steered towards the sweet and salty sauces opposed to the original buffalo sauce, I find it to be a little boring.  I used a dry rub and a sauce for these and it made them much more addicting. The Gochujang gives them a lingering spice that lends an umami sweet heat.

To lessen the clean up, I grilled the wings; leaving only the saucepan in my workload of dishes.

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INGREDIENTS

18 Chicken wings or around 2 lbs.

Dry Rub

2 tablespoons baking powder

2 tablespoons brown sugar

2 tsp EACH ginger powder, garlic powder

salt and pepper to taste

Korean Sticky Sauce

1/2 cup soy sauce

1/4 cup water

3 tablespoons Gochujang (you can find this at most Asian markets and I have also seen it at Vons)

1/4 cup honey

2 tablespoons brown sugar

1 tablespoon butter

1 tablespoon sesame oil

1 1/2 tablespoons rice wine or Mirin

1 teaspoon cornstarch

2 tablespoons of chopped scallions

DIRECTIONS

Stir rub ingredients together in a medium bowl. Add half of the rub to a large freezer bag with half of the wings and shake until coated evenly.  Set wings on a large cutting board or a vessel to transfer to the grill. Continue with remaining rub ingredients and wings.
Meanwhile heat the grill to medium-high heat.
Grill the wings until cooked through, about 20-25 minutes.
While the wings cook, start the sauce. Whisk together all of the ingredients in a small saucepan, simmer until thickened about 8 minutes.
Place the rested wing into a bowl and toss with the sauce until they are evenly coated. Garnish with green onion or sesame seeds.
*Note, these can be baked in the oven if you prefer. Heat oven to 400, line baking sheets with foil and top with a baking rack. Line wings on the prepared rack and bake 35-45 minutes or until cooked through. Follow as is, with the sauce.

 

 

Chrissy’s Chicken Satay

I made this recipe on a whim. It was a what can I make that doesn’t require the grocery store recipe. Turns out I did have to run to the store for the pepper sauce ingredients, sigh…but this dish was totally worth dragging three children to the store. I definitely suggest you make all three recipes because all together it’s phenomenal. It has the makings of a really good salad. We have to talk about the peanut sauce real quick. I have made hundreds of different versions from using coconut milk, to heating all the ingredients. This one is the best I have ever made, and it’s so easy.

This paired well with a rosé and a soccer match. Kids optional

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Ingredients for Chicken Marinade

1 pound chicken boneless and skinless chicken thighs cut into good size pieces

8 cloves garlic, minced

2 tablespoons brown sugar

4 teaspoons kosher salt

1 tablespoon ground turmeric

1 tablespoon freshly grated ginger

14 oz. canned coconut milk

Ingredients for the Peanut Sauce

½ cup creamy peanut butter

5 cloves garlic, minced

1 teaspoon freshly grated ginger

3 tablespoons Soy sauce

1½ tablespoons Sriracha

1 tablespoon rice vinegar

 

Ingredient for the Sweet Hot Pepper Sauce

1/2 cup sugar

1 tablespoon distilled vinegar

1 Shallot finely chopped

1 Fresh Thai Chile, minced

Kosher Salt to taste

Directions:

Marinade the chicken: In a bowl, combine the coconut milk, garlic, cilantro, brown sugar, salt, turmeric, and ginger in a bowl. Add the chicken and cover, and marinate for at least 2 hours and up to 12 hours in the refrigerator. *Soak wood skewers for at least 30 minutes before grilling.

Make the peanut sauce: In a bowl (or I used my bullet blender so I didn’t have to mince garlic) combine the peanut butter, brown sugar, garlic, ginger, soy sauce, Sriracha, vinegar, and 1⁄4 cup water, thinning with additional water if you prefer a thinner sauce.

Make the sweet hot pepper sauce: In a bowl, combine the sugar, 1⁄2 cup water, the vinegar, cucumber, shallot, and chile. Season to taste with salt.

Heat grill to medium high heat.

Thread chicken onto the skewers and grill until cooked through. About 5-6 minutes for side.

Serve with the peanut sauce and hot pepper sauce. Make sure you eat all three together and then  be prepared swoon. SO GOOD!

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Flat Hand-Pulled Noodles with Chili Oil Vinaigrette

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This recipe hails from American Test Kitchen, my most beloved cooking show. Their post for Biang Biang Mian came across my Instagram feed and I’m pretty sure I drooled on my phone. I’ve had hand-pulled noodles and I’ve seen them being made but I have never attempted them myself. And I won’t lie, making fresh pasta isn’t something I do. But recently Shawna has been making it, no tools but her own hands and it’s so delicious. I think there is a time and place for the fresh noodles and this is definitely the time.
The Chili oil has a number of ingredients but I promise the end result is worth it. Something you would order in the Sichuan province of China. Spicy and best paired with a Tsingtao or another light beer. I beg you to try it.

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Recipe from America’s Test Kitchen

Ingredients for Dough

2⅓ cups  bread flour

¾ teaspoon salt

1 cup  water

1 tablespoon vegetable oil

Ingredients for Chili Vinaigrette

10 to 20 bird chiles, ground fine

½ cup vegetable oil

2 garlic cloves, sliced thin

1 (1-inch) piece fresh ginger, peeled and sliced thin

1 tablespoon Sichuan peppercorns

½ cinnamon stick

1 star anise pod

2 tablespoons soy sauce

2 tablespoons black vinegar

1 tablespoon toasted sesame oil

1 teaspoon sugar

4 quarts water

1 tablespoon salt

12 fresh cilantro sprigs, trimmed and cut into 2-inch pieces

6 scallions, sliced thin on bias

 Directions For the Dough

Whisk flour and salt together in bowl of stand mixer. Add water and oil. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes. Increase speed to medium and knead until dough is smooth and satiny, 10 to 12 minutes. (Alternatively, mix dough in food processor, following instructions above.) Transfer dough to counter, knead for 30 seconds, and shape into 9-inch log. Wrap log in plastic wrap and refrigerate for at least 12 hours or up to 48 hours.

Directions For the Chili Vinaigrette: Place chiles in large heatproof bowl. Place fine-mesh strainer over bowl and set aside. Combine vegetable oil, garlic, ginger, peppercorns, cinnamon, and star anise pod in small saucepan and heat over medium-high heat until sizzling. Reduce heat to low and gently simmer until garlic and ginger are slightly browned, 10 to 12 minutes. Pour through strainer into bowl with chiles; discard solids in strainer. Stir chili oil to combine and let cool for 5 minutes. Stir in soy sauce, vinegar, sesame oil, and sugar until combined; set aside.

Unwrap dough, transfer to lightly oiled counter, and, using bench scraper or knife, divide into 6 equal pieces (each 1½ inches wide). Cover with plastic wrap and let rest for 5 minutes. Meanwhile, bring water and salt to boil in large pot; reduce heat to low and cover to keep hot. Working with 1 piece at a time, oil both sides of dough and flatten into 7 by 3-inch rectangle, with long side parallel to edge of counter. With both hands, gently grasp short ends of dough. Stretch dough and slap against counter until noodle is 32 to 36 inches long (noodle will be between 1/16 and 1/8-inch-thick). (If dough is hard to stretch to this length or is snapping back significantly, set aside on counter and let rest for 10 minutes. Meanwhile, continue stretching remaining portions of dough.) Place noodle on counter. Pinch center of noodle with forefingers and thumbs of both hands and pull apart with even pressure in both directions to rip seam in middle of noodle and create 1 continuous loop. Cut loop to create 2 equal-length noodles. Set noodles aside on lightly oiled counter (do not let noodles touch) and cover with plastic wrap. Repeat stretching and cutting with remaining pieces of dough.

Return water to boil over high heat. Add half of noodles to water and cook, stirring occasionally, until noodles float and turn chewy-tender, 45 to 60 seconds. Using wire skimmer, transfer noodles to bowl with chili vinaigrette; toss to combine. Return water to boil and repeat with remaining noodles. Divide noodles among individual bowls, top with cilantro and scallions, and serve.