This is one of the desserts i made for thanksgiving…. it sounded good… it looked good in the recipe… but the ingredients.. oy the ingredients… I’ve never used molasses before. didn’t even know where to find it in the grocery store. had to text my bff to find out! and the smell of it… oy…. i made it and stuck it in the oven hoping for the best! there was A LOT going on! surprisingly these were really good.. they grew on us! kind of like a pumpkin pecan pie with gingerbread crust… so good!
Pumpkin pecan pie gingerbread bars
adapted from culinaryconcoctionsbypeabody
For the crust:
1 cup unsalted butter, at room temperature
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
1/2 tsp. salt
1/3 cup molasses
1 tsp. ground ginger
For the filling:
6 large eggs
1 3/4 cup granulated sugar
3/4 cup packed brown sugar
1 15-ounce can pumpkin puree
1/2 cup light corn syrup
1/2 tsp. salt
3 cups pecan halves
1/3 cup white chocolate chips (as a garnish)
Preheat oven to 350. Line a 13×9-inch baking pan with foil.
For the crust:
Using a stand mixer with a paddle attachment cream butter and brown sugar with a mixer on medium speed until light and fluffy, five minutes.
Add the molasses and ginger and beat until fully combined.
Add flour and salt and mix until combined but crumbly. Don’t worry that it’s crumbly it will come together when you press it into the pan and it bakes.
Press dough into the bottom of a prepared pan; bake until golden, 30 minutes.
Prepare the filling with about 5 minutes left to bake.
For the filling:
In a large bowl whisk together eggs, granulated sugar, and brown sugar until combined.
Mix in pumpkin, granulated sugar, corn syrup, and salt until combined.
Fold in pecans and pour over hot crust.
Bake bars until filling is just set, about 45 minutes.
If using white chocolate chips, remove from oven at 40 minutes, sprinkle chips and put back in for another 5 minutes.
Cool bars to room temperature and remove foil before cutting.
They will have a pie consistency so the filling is a little soft.
There’s a farmers market by mom’s house that i pop into now and then… they have a good variety of stuff and its CHEAP! i always get baby bok choy there. it’s just one of those things that much cheaper than shoprite!
the original recipe called for sliced breasts… i used ground chicken. this one came out a bit bland for me.
Bok Choy Chicken Recipe
adapted from rasamalaysia
1 lb ground chicken
2 tablespoons oil
baby bok choy, sliced into pieces
1-inch piece ginger, peeled and sliced into pieces
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 heaping tablespoon oyster sauce
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes pepper
1 teaspoon rice vinegar
1/2 teaspoon sugar
Marinate the chicken with the ingredients in Marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.
Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and brown. Dish out and set aside.
Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.
We hadn’t had shrimp in a long time and I needed something quick to prepare. Shrimp its was! This was soooo good! Served it over brown rice. Will definitely be making this again! (I didn’t have a red pepper so I left it out)
Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
Adapted from skinnytaste.com
1 1/4 lbs jumbo shrimp, peeled and deveined
1 tsp extra virgin olive oil
1 red bell pepper, sliced thin
4 scallions, thinly sliced, white and green parts separated
1/2 cup cilantro
4 cloves garlic, minced
kosher salt (to taste)
1/2 tsp crushed red pepper flakes (to taste)
14.5 oz can diced tomatoes
14 oz can light coconut milk
1/2 lime, squeezed
In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.
Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.
Add shrimp and cook 5 minutes. Add lime juice.
To serve, divide equally among 4 bowls and top with scallions and cilantro.
i found this recipe on pinterest…. do i follow 21-day fix or any other of those diets or drink shakes… no i do not.. the recipe looked good and easy.. so i made it :) and it turned out good! really good! served it with some garlic toast. even forgot the cilantro…
adapted from supernovamom
1 tsp olive oil
2 lbs ground chicken
1 medium onion, chopped
1 medium green (or red) bell pepper, chopped
3 cloves garlic, finely chopped
1.5 tsp ground cumin
1 tbsp chili powder
1/2 tsp sea salt or Himalayan salt
1/4 tsp cayenne pepper
2 (15 oz) cans black beans, drained, rinsed
1 (15 oz) can diced tomatoes
12 fresh cilantro sprigs, finely chopped (for garnish, optional)
Heat oil in large saucepan over medium-high heat
Add chicken, onion, bell pepper, and garlic; cook, stirring occassionally, for 5-8 mins, or until chicken is no longer pink.
Add cumin, chili powder, salt, and cayenne pepper; cook, stirring constantly, for 1 minute.
Add beans and tomatoes (w/ liquid). Bring to a boil. Reduce heat to low, gently boil, stirring occasionally, for 15-20 minutes, or until thickened.
Serve warm, sprinkled with cilatro.
this one was a little too bland for me… served it with green beans and a quinoa /rice blend…
adapted from Skinnytaste
For the Orange Sauce:
1/3 cup freshly-squeezed orange juice
1/4 cup reduced sodium chicken broth
2 tbsp soy sauce
2 tbsp sugar
1 tbsp rice vinegar
1 tbsp sriracha, or more to taste
1 tbsp rice vinegar
1/4 teaspoon white pepper
2 teaspoons corn starch
For the chicken:
2lb skinless, boneless chicken breast, cut into small cubes
kosher salt, to taste
1 1/2 tbsp corn starch
1 tbsp sesame oil
4 cloves minced garlic
1-inch grated ginger
1 teaspoon grated orange zest
2 tbsp chopped scallions
Mix the orange sauce ingredients and set aside.
Season the chicken lightly with salt and coat evenly with corn starch, set aside.
Heat a wok on high heat, add 1 teaspoon of sesame oil and add half of the chicken. Cook 2 to 3 minutes on each side until well browned, set aside. Add 1 teaspoon of oil and chicken and repeat cooking 2 to 3 minutes on each side. Set aside with the rest of the chicken.
Add remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger until fragrant, about 1 minute. Add the orange zest then return the chicken to the pan. Quickly stir the chicken then add the orange sauce and cook until the sauce thickens,about 1 to 2 minutes. Divide between 4 plates and garnish with the scallion
who doesn’t love quesadillas? these were no exception!
adapted from pioneer woman
- 3 whole Boneless, Skinless Chicken Breasts
- 2 Tablespoons Taco Or Tex-mex Seasoning
- Vegetable Or Olive Oil For Frying
- 1 whole Large Onion
- 1 whole Large Bell Pepper (color Of Your Choice)
- 2 cups Grated mexican blend cheese
- Butter, For Frying
Heat oil in a skillet over high heat. Sprinkle both sides of the chicken with taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minutes per side. Remove from the skillet, allow to cool slightly, and dice into cubes. Set aside.
In the same skillet over medium-high heat, throw in the onions and peppers and cook until the veggies are golden brown, 3 to 4 minutes. Remove and set aside.
Melt 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Build the quesadillas by laying a good amount of grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers on the cheese. Top with a little more grated cheese and top with a second tortilla.
When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden.
Repeat with the remaining tortillas and fillings. Cut into wedges and serve with desired extras
YUM! i served this one over some quinoa! shrimp, black beans & avocado! YUM
BLACK BEAN BAKE WITH SHRIMP AND AVOCADO
adapted from inquiringchef
- 1 can black beans drained and rinsed
- 2/3 cup finely chopped red onion
- 1 jalapeno pepper minced
- 2 Tbsp. grated fresh ginger
- 1 tsp. ground coriander
- 2 and 1 tsp. ground cumin, divided
- 1 lb raw, medium sized shrimp (peeled and deveined)
- 1 tsp. chili powder
- salt and pepper to taste
- 2 tsp. vegetable oil
- 4 Tbsp. fresh lime juice
- 4 tablespoons chopped cilantro
- 1 avocado, diced
- Preheat the oven to 350 degrees.
- Bake the black beans. In a lightly greased 8×8 baking dish, combine the black beans, red onion, pepper, ginger, ground coriander, and 2 teaspoon cumin. Stir well to evenly encorporate the ingredients and bake, uncovered, until the mixture is heated through and bubbling, about 25 minutes.
- Cook the shrimp. When the black beans have about 5 minutes left to cook, toss the shrimp in the remaining 1 teaspoon cumin, chili powder, and salt and pepper. Heat the vegetable oil in a large pan over high heat. When the oil begins to steam, add the shrimp. Cook the shrimp until pink and cooked through, about 2 minutes on each side.
- Add finishing touches. When the black beans are done cooking, remove from the oven and pour the cooked shrimp over the top. Top the dish with lime juice, cilantro, and diced avocado. Serve immediately.
This was pretty yummy! it had a good mixture of flavors – spinach, mango, coconut, chicken :) I’m a rebel i never rinse my quinoa and i think it comes out fine ;)
Thai Chicken Coconut Quinoa Bowls
adapted from fabtasticeats
- 1/2 cup light coconut milk
- 1 Tablespoon + 1/2 teaspoon lime juice
- 1/4 cup chili sauce
- 1/8 cup spicy peanut sauce
- 3 Tablespoons agave nectar
- 1 Tablespoon sesame oil
- 1/4 teaspoon ground ginger
- 1 1/2 pounds Chicken breast (2 Large), sliced
For the Quinoa
- 1/2 cup quinoa, rinsed
- 1 cup light coconut milk
- 1 Tablespoon lime juice
- 1 cup fresh spinach
- 1 mango, chopped
- 1/2 cup fresh cilantro
- 1 teaspoon coconut oil
- In a large bowl, or gallon sized ziplock bag, combine all the ingredients for the marinade, except for the chicken and mix well.
- Add the chicken and marinate in the fridge for 30-60 minutes.
- While the chicken is marinating, you can cook the quinoa. add it to a medium-sized saucepan, followed by the coconut milk, over medium-high heat.
- Bring the mixture to a boil, then reduce the heat to Low, cover and cook for 15 minutes.
- After 15 minutes, turn off the heat, remove from burner and allow it to sit for 5 more minutes.
- Remove cover, fluff it up, squeeze in the lime juice, toss to coat and set aside.
- Heat a large skillet over medium-high heat and melt 1 teaspoon of coconut oil. Add the chicken strips, reserve the marinade, and cook them 3-4 minutes on each side. Remove from the pan and set aside.
- In a small saucepan over medium high heat, add the reserved marinade. You’re going to cook out the chicken and reduce it down to a glaze by bringing it to a rolling boil, stirring occasionally, until the liquid reduces to about 1/4 cup and is thick and shiny.
- Add spinach, mango, cooked chicken, and the coconut quinoa. Sprinkle on some fresh cilantro, and drizzle the desired amount of glaze over the top. Divide onto plates (or bowls!) and serve!
i expected a lot more from this recipe… looked like it should be delicious but it wasn’t…. it wasn’t bad…. just not delicious! i wasn’t a fan of the garlic cheese bread either, but the munchkins and husband liked it…. you can find the recipe for the cheese bread here
Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken
adapted from barbellsandbellinis
4 boneless skinless chicken breasts
8 ounces fresh mozzarella, sliced into 8 slices
1 12 oz jar of roasted red peppers sliced into 1 inch pieces
1 bunch of basil, whole leaves
1/4 cup fresh grated parmesan
1 tablespoon Italian seasoning
Salt and pepper for seasoning
Preheat oven to 400 degrees. Grease a 9×12 casserole dish. Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side. Lay chicken breast in casserole dish opened up. Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper. Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken. Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary. Sprinkle with the remaining Italian seasoning. Bake chicken for 30-40 minutes (until chicken is no longer pink).
even though drumsticks are high-maintenance these were really good… the cilantro relish really made this dish! do not leave it out!
Tandoori Chicken Drumsticks with Cilantro-Shallot Relish
adapted from foodandwine
1 tablespoon sweet paprika
1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1 tablespoon finely grated peeled fresh ginger
4 garlic cloves, minced
1/4 cup fat-free Greek yogurt
1 tablespoon fresh lemon juice
1/2 cup canola oil
Freshly ground pepper
12 chicken drumsticks (about 4 1/4 pounds)
3/4 cup coarsely chopped cilantro
1 small shallot, minced
3 tablespoons distilled white vinegar
- Preheat the oven to 450°. Set a rack on each of 2 large baking sheets. In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer the spices to a medium bowl and cool slightly. Stir in the ginger, garlic, yogurt, lemon juice and 2 tablespoons of the oil and season with salt and pepper.
- Make 2 or 3 slashes in each drumstick. In a large bowl, toss the chicken with 2 tablespoons of the canola oil and season with salt and pepper. Add the spiced yogurt and rub it onto the chicken. Arrange the chicken on the racks, leaving 2 inches between the pieces. Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through. Light the broiler and broil the chicken 6 inches from the heat for about 5 minutes, until lightly charred and crisp.
- In a small bowl, stir the cilantro, shallot, vinegar and the remaining 1/4 cup of oil; season with salt. Serve with the chicken.