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HELP KEEP SHELLS FROM STICKING TO HARD BOILED EGGS » BIG So my new method will be: -Place eggs in the bottom of a saucepan and cover with cold water. Make sure the eggs are completely submerged. -Add 1 teaspoon baking soda. -Bring to a rolling boil. -Cover the saucepan with a tight-fitting lid and turn off the heat. Let sit for10 minutes.
STRAWBERRY RHUBARB FREEZER PIE » BIG FLAVORS FROM A TINY Remove from heat and let cool. Add remaining 2 cups sliced strawberries and stir in 1 teaspoon vanilla bean extract or beans from 1 vanilla bean pod. Transfer to a freezer safe ziplock back and freeze for a rainy spring day. To make the crust: Put oven rack in middle position and preheat oven to 350°F. Grease pie dish. AIR FRYER GARLIC PARMESAN CHICKEN WINGS Place wings in the air fryer and cook for 10 minutes. Flip the wings over and continue cooking until an instant read thermometer reads at least 165°F, about 6-10 minutes longer. While the chicken is cooking, melt the butter. In a large bowl, stir together melted butter, garlic,parsley, half of
CRUDITÉ CUPS WITH HOMEMADE RANCH DRESSING » BIG FLAVORS Instructions. For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using). For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt. Mix well to combine, cover andrefrigerate
KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHEN In a medium saucepan, combine cracked kamut, almond milk and salt and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to your liking, about 10 minutes. Remove from heat, then stir in butter andmaple syrup.
LOBSTER ETOUFFEE » BIG FLAVORS FROM A TINY KITCHEN Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens. 4. Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the ROASTED WHITE ASPARAGUS, NEW POTATOES AND BRUSSELS SPROUTS Preheat oven to 400°F. Toss potatoes to coat with oil and season with salt and pepper. Put on baking sheet with garlic cloves and roast for 30 minutes. Toss brussels sprouts with oil, salt and pepper and add to potatoes, stirring to move the potatoes around. GENERAL TSAO’S CHICKEN EGG ROLLS Instructions. Heat 2 tablespoons of the peanut oil in a large skillet over medium-high heat. Once hot, add garlic along with the white and light green portion of the green onion, and sauté until fragrant, about 1 minute. Add chicken and season with salt and pepper. BIG FLAVORS FROM A TINY KITCHEN » RECIPES + COOKING CLASSESRECIPESSERIESTIPSABOUTCLASSESCONTACT Cooking can feel daunting, but it doesn’t have to be! Big Flavors from a Tiny Kitchen is dedicated to helping you (yes, you!) find your next favorite recipe.. Ashley’s goal is to encourage you to cook delicious food at home no matter what your skill level. CEDAR PLANK GRILLED SWORDFISH WITH LEMON AND THYME » BIG I soaked the plank in beer for an hour and then drizzled some olive oil on one side of it and sprinkled it with salt. I cut the swordfish into two pieces and put it on top. I drizzled more olive oil on top, added salt and pepper, some fresh thyme and lemon slices. Dino cookedthem on
HELP KEEP SHELLS FROM STICKING TO HARD BOILED EGGS » BIG So my new method will be: -Place eggs in the bottom of a saucepan and cover with cold water. Make sure the eggs are completely submerged. -Add 1 teaspoon baking soda. -Bring to a rolling boil. -Cover the saucepan with a tight-fitting lid and turn off the heat. Let sit for10 minutes.
STRAWBERRY RHUBARB FREEZER PIE » BIG FLAVORS FROM A TINY Remove from heat and let cool. Add remaining 2 cups sliced strawberries and stir in 1 teaspoon vanilla bean extract or beans from 1 vanilla bean pod. Transfer to a freezer safe ziplock back and freeze for a rainy spring day. To make the crust: Put oven rack in middle position and preheat oven to 350°F. Grease pie dish. AIR FRYER GARLIC PARMESAN CHICKEN WINGS Place wings in the air fryer and cook for 10 minutes. Flip the wings over and continue cooking until an instant read thermometer reads at least 165°F, about 6-10 minutes longer. While the chicken is cooking, melt the butter. In a large bowl, stir together melted butter, garlic,parsley, half of
CRUDITÉ CUPS WITH HOMEMADE RANCH DRESSING » BIG FLAVORS Instructions. For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using). For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt. Mix well to combine, cover andrefrigerate
KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHEN In a medium saucepan, combine cracked kamut, almond milk and salt and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to your liking, about 10 minutes. Remove from heat, then stir in butter andmaple syrup.
LOBSTER ETOUFFEE » BIG FLAVORS FROM A TINY KITCHEN Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens. 4. Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the ROASTED WHITE ASPARAGUS, NEW POTATOES AND BRUSSELS SPROUTS Preheat oven to 400°F. Toss potatoes to coat with oil and season with salt and pepper. Put on baking sheet with garlic cloves and roast for 30 minutes. Toss brussels sprouts with oil, salt and pepper and add to potatoes, stirring to move the potatoes around. GENERAL TSAO’S CHICKEN EGG ROLLS Instructions. Heat 2 tablespoons of the peanut oil in a large skillet over medium-high heat. Once hot, add garlic along with the white and light green portion of the green onion, and sauté until fragrant, about 1 minute. Add chicken and season with salt and pepper. WATERMELON SUGAR HIGH: OUR FAVORITE SUMMERTIME TEQUILA For our first date night out in about 15 months, me and my husband went to Stone Fire Restaurant in Mount Kisco, New York.. Their cocktail menu was really interesting, and the one that jumped out to me was the Watermelon Sugar-Hi, a mix of tequila, fresh watermelon, mint, agave, fresh lime juice, and a Tajín sugar rim served on the rocks.. Not only was the name catchy (come on, it’s MEDITERRANEAN PICNIC SPREAD » BIG FLAVORS FROM A TINY KITCHEN >Book your spot for this program by clicking here!< This program is presented in partnership with the Rye Free Reading Room. Join us for a fun picnic spread with Mediterranean flair! SOY-GINGER MARINATED CHICKEN STIR-FRY WITH FORBIDDEN RICE Whisk soy sauce, sesame oil, 1 clove of garlic, ginger, honey, red pepper flakes and rice vinegar in a medium bowl. Add chicken pieces and toss to coat. Cover and refrigerate for 4 hours. Heat peanut oil in a large, non-stick skillet. Add reserved clove of garlic and onionand sauté for
SPROUTING SEEDS AT HOME: A HOW-TO GUIDE WITH 3 METHODS FOR Cover with cool water and let soak for 8 hours. Affix sprouting screen to the top of your jar and pour soaking water out. Fill jar with enough cool water to cover the seeds by a few inches (pour it right through the screen). Swish the water around a few times and dump thewater out.
MELT-IN-YOUR-MOUTH BUTTERMILK CHOCOLATE COOKIES While the butter is still warm, add the cocoa powder to the butter and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk. Gradually add the flour mixture and stir until no streaks of flour remain (I like to stir in about 1/3 of the mixture at a time to fully, evenly incorporate it). Gently stir in the chocolate chips. INSTANT POT TOMATO BEEF PASTA: HEARTY COMFORT FOOD IN Sauté, stirring occasionally, for 2-3 minutes. Add tomato juice, ketchup, brown sugar, and chili powder. Stir to combine, then stir in the pasta. Close the lid, adjust the vent to “sealing” and set the Instant Pot to “Manual” high pressure for 5 minutes. Once the timer goes off, manually release the pressure (quick release) before BAKED CHICKEN THIGHS W POTATOES AND PEAS Instructions. Preheat oven to 375 F. In a 3 quart baking dish, toss potatoes with garlic, onion, 2 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Transfer to preheated oven and bake for 30 minutes. While potatoes are cooking, trim excess skin from chicken thighs. Score the chicken 4 times (I like to make an XX INSTANT POT BRAISED LAMB SHANKS WITH TOMATO Add garlic to pan and sauté, stirring, until fragrant, about 15 seconds. Add wine and cook 2 minutes, being sure to scrape the bottom of the pot to loosen browned bits. Stir in tomatoes, basil and oregano; cook 2 minutes. Return lamb to pot, spoon a little sauce over top, place the lid on and seal. Cook high pressure for 45 minutes. SHRIMP + SCALLOP LINGUINE WITH LEMON CAPER BUTTER Remove shrimp to the same plate as the scallops. Reduce heat to medium. Add butter to the skillet. Once melted, add garlic and sauté, scraping any browned bits from the bottom of the pan as you go, until the garlic has softened a bit, about 1-2 minutes. Add lemon juice,wine or
LOBSTER ETOUFFEE » BIG FLAVORS FROM A TINY KITCHEN Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens. 4. Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the BIG FLAVORS FROM A TINY KITCHEN » RECIPES + COOKING CLASSESRECIPESSERIESTIPSABOUTCLASSESCONTACT Cooking can feel daunting, but it doesn’t have to be! Big Flavors from a Tiny Kitchen is dedicated to helping you (yes, you!) find your next favorite recipe.. Ashley’s goal is to encourage you to cook delicious food at home no matter what your skill level. STRAWBERRY RHUBARB FREEZER PIE » BIG FLAVORS FROM A TINY Strawberry Rhubarb Freezer Pie Vintage Mixer. Yield: 1 Pie. for the pie filling (double or triple if you want to freeze multiple pies) 4 cups strawberries, sliced and dived in half AIR FRYER GARLIC PARMESAN CHICKEN WINGS Spray the rack of an air fryer lightly with oil. Preheat air fryer to 400°F.; Pat chicken wings dry with paper towels. Once air fryer is preheated, arrange wings in a single layer on the rack so they aren’t touching. Place wings in the air fryer and cook for 10 minutes. Flip the wings over and continue cooking until an instant read thermometer reads at least 165°F, about 6-10 minutes longer. HELP KEEP SHELLS FROM STICKING TO HARD BOILED EGGS » BIG For some reason, lately I've been having trouble hard boiling eggs. I never used to have any issues with it. My old method was to add salt and white vinegar to the water. That's how my grandma did it. But last week, I ran into trouble a few separate times when trying to peel the eggs, so I decided to try out something that I had read online a while back - I added some baking soda. LOBSTER ETOUFFEE » BIG FLAVORS FROM A TINY KITCHEN Lobster Etouffee Foodiecrush (adapted from Paula Deen and Emeril Lagassee). 1/4 cup oil 1/4 cup butter plus 4 tablespoons butter reserved 1/2 cup flour, plus extra flour as needed to form a paste CEDAR PLANK GRILLED SWORDFISH WITH LEMON AND THYME » BIG Dino’s parents got him a gas grill for his first Father’s Day. It was delivered on Friday, and we just couldn’t wait until Sunday to break it in, so I picked up a big swordfish steak from the Farmers’Market.
KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHEN KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorasan wheat variety. CRUDITÉ CUPS WITH HOMEMADE RANCH DRESSING » BIG FLAVORS For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using).; For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt.Mix well to combine, cover and refrigerate for atleast an hour
CUCUMBER MOSCOW MULE COCKTAIL RECIPE » BIG FLAVORS FROM A Homemade cucumber-infused vodka is a deliciously cool addition to this spicy ginger cocktail, served in a copper mug. Cheers to the CucumberMoscow Mule!
ROASTED WHITE ASPARAGUS, NEW POTATOES AND BRUSSELS SPROUTS Preheat oven to 400°F. Toss potatoes to coat with oil and season with salt and pepper. Put on baking sheet with garlic cloves and roast for 30 minutes. Toss brussels sprouts with oil, salt and pepper and add to potatoes, stirring to move the potatoes around. BIG FLAVORS FROM A TINY KITCHEN » RECIPES + COOKING CLASSESRECIPESSERIESTIPSABOUTCLASSESCONTACT Cooking can feel daunting, but it doesn’t have to be! Big Flavors from a Tiny Kitchen is dedicated to helping you (yes, you!) find your next favorite recipe.. Ashley’s goal is to encourage you to cook delicious food at home no matter what your skill level. STRAWBERRY RHUBARB FREEZER PIE » BIG FLAVORS FROM A TINY Strawberry Rhubarb Freezer Pie Vintage Mixer. Yield: 1 Pie. for the pie filling (double or triple if you want to freeze multiple pies) 4 cups strawberries, sliced and dived in half AIR FRYER GARLIC PARMESAN CHICKEN WINGS Spray the rack of an air fryer lightly with oil. Preheat air fryer to 400°F.; Pat chicken wings dry with paper towels. Once air fryer is preheated, arrange wings in a single layer on the rack so they aren’t touching. Place wings in the air fryer and cook for 10 minutes. Flip the wings over and continue cooking until an instant read thermometer reads at least 165°F, about 6-10 minutes longer. HELP KEEP SHELLS FROM STICKING TO HARD BOILED EGGS » BIG For some reason, lately I've been having trouble hard boiling eggs. I never used to have any issues with it. My old method was to add salt and white vinegar to the water. That's how my grandma did it. But last week, I ran into trouble a few separate times when trying to peel the eggs, so I decided to try out something that I had read online a while back - I added some baking soda. LOBSTER ETOUFFEE » BIG FLAVORS FROM A TINY KITCHEN Lobster Etouffee Foodiecrush (adapted from Paula Deen and Emeril Lagassee). 1/4 cup oil 1/4 cup butter plus 4 tablespoons butter reserved 1/2 cup flour, plus extra flour as needed to form a paste CEDAR PLANK GRILLED SWORDFISH WITH LEMON AND THYME » BIG Dino’s parents got him a gas grill for his first Father’s Day. It was delivered on Friday, and we just couldn’t wait until Sunday to break it in, so I picked up a big swordfish steak from the Farmers’Market.
KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHEN KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorasan wheat variety. CRUDITÉ CUPS WITH HOMEMADE RANCH DRESSING » BIG FLAVORS For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using).; For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt.Mix well to combine, cover and refrigerate for atleast an hour
CUCUMBER MOSCOW MULE COCKTAIL RECIPE » BIG FLAVORS FROM A Homemade cucumber-infused vodka is a deliciously cool addition to this spicy ginger cocktail, served in a copper mug. Cheers to the CucumberMoscow Mule!
ROASTED WHITE ASPARAGUS, NEW POTATOES AND BRUSSELS SPROUTS Preheat oven to 400°F. Toss potatoes to coat with oil and season with salt and pepper. Put on baking sheet with garlic cloves and roast for 30 minutes. Toss brussels sprouts with oil, salt and pepper and add to potatoes, stirring to move the potatoes around. WATERMELON SUGAR HIGH: OUR FAVORITE SUMMERTIME TEQUILA For our first date night out in about 15 months, me and my husband went to Stone Fire Restaurant in Mount Kisco, New York.. Their cocktail menu was really interesting, and the one that jumped out to me was the Watermelon Sugar-Hi, a mix of tequila, fresh watermelon, mint, agave, fresh lime juice, and a Tajín sugar rim served on the rocks.. Not only was the name catchy (come on, it’s CUCUMBER MOSCOW MULE COCKTAIL RECIPE » BIG FLAVORS FROM A Homemade cucumber-infused vodka is a deliciously cool addition to this spicy ginger cocktail, served in a copper mug. Cheers to the CucumberMoscow Mule!
SPROUTING SEEDS AT HOME: A HOW-TO GUIDE WITH 3 METHODS FOR Sprouting Basics. Regardless of what method you use, there are a few things that your spouts will need. While growing sprouts at home isn’t very labor intensive, you do need to make sure you’re around twice a day to rinse them. MELT-IN-YOUR-MOUTH BUTTERMILK CHOCOLATE COOKIES Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.; In a medium bowl, whisk together flour, baking soda and salt and set aside. In a large microwave-safe bowl, melt the butter (I like to do this in 15 second increments at 50% power, but you can also do it in a small saucepan on the stovetop and transfer it to a bowl afterward). BREAKFAST FOR DINNER! (KIDS' CLASS) » BIG FLAVORS FROM A >Book your spot for this program by clicking here!< This program is presented in partnership with the Greenburgh Public Library. Join Ashley from Big Flavors from a SOY-GINGER MARINATED CHICKEN STIR-FRY WITH FORBIDDEN RICE Whisk soy sauce, sesame oil, 1 clove of garlic, ginger, honey, red pepper flakes and rice vinegar in a medium bowl. Add chicken pieces and toss to coat. Cover and refrigerate for 4 hours. Heat peanut oil in a large, non-stick skillet. Add reserved clove of garlic and onionand sauté for
SMOKED SALMON ROLL-UPS » BIG FLAVORS FROM A TINY KITCHEN In a medium bowl, mix together cream cheese, dill and green onions.Spread 1/4 of the mixture on one side of each tortilla. Top with a single layer of MEDITERRANEAN PICNIC SPREAD » BIG FLAVORS FROM A TINY KITCHEN >Book your spot for this program by clicking here!< This program is presented in partnership with the Rye Free Reading Room. Join us for a fun picnic spread with Mediterranean flair! SHRIMP + SCALLOP LINGUINE WITH LEMON CAPER BUTTER Bring a large pot of water to a boil. Season well with salt, then add the linguine. Cook according to the package instructions until al dente, about 9 minutes. POLO SHEVID BAGHALI (PERSIAN DILL + LIMA BEAN RICE) » BIG Place rice in a large bowl. Cover with cold water and stir it around with your hands a bit, then pour off the water. Repeat, then cover the rice by 2 inches with cold water, add salt and let it BIG FLAVORS FROM A TINY KITCHEN » RECIPES + COOKING CLASSESRECIPESSERIESTIPSABOUTCLASSESCONTACT Cooking can feel daunting, but it doesn’t have to be! Big Flavors from a Tiny Kitchen is dedicated to helping you (yes, you!) find your next favorite recipe.. Ashley’s goal is to encourage you to cook delicious food at home no matter what your skill level. HELP KEEP SHELLS FROM STICKING TO HARD BOILED EGGS » BIG So my new method will be: -Place eggs in the bottom of a saucepan and cover with cold water. Make sure the eggs are completely submerged. -Add 1 teaspoon baking soda. -Bring to a rolling boil. -Cover the saucepan with a tight-fitting lid and turn off the heat. Let sit for10 minutes.
CEDAR PLANK GRILLED SWORDFISH WITH LEMON AND THYME » BIG I soaked the plank in beer for an hour and then drizzled some olive oil on one side of it and sprinkled it with salt. I cut the swordfish into two pieces and put it on top. I drizzled more olive oil on top, added salt and pepper, some fresh thyme and lemon slices. Dino cookedthem on
AIR FRYER GARLIC PARMESAN CHICKEN WINGS Place wings in the air fryer and cook for 10 minutes. Flip the wings over and continue cooking until an instant read thermometer reads at least 165°F, about 6-10 minutes longer. While the chicken is cooking, melt the butter. In a large bowl, stir together melted butter, garlic,parsley, half of
STRAWBERRY RHUBARB FREEZER PIE » BIG FLAVORS FROM A TINY Remove from heat and let cool. Add remaining 2 cups sliced strawberries and stir in 1 teaspoon vanilla bean extract or beans from 1 vanilla bean pod. Transfer to a freezer safe ziplock back and freeze for a rainy spring day. To make the crust: Put oven rack in middle position and preheat oven to 350°F. Grease pie dish. CRUDITÉ CUPS WITH HOMEMADE RANCH DRESSING » BIG FLAVORS Instructions. For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using). For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt. Mix well to combine, cover andrefrigerate
KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHEN In a medium saucepan, combine cracked kamut, almond milk and salt and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to your liking, about 10 minutes. Remove from heat, then stir in butter andmaple syrup.
LOBSTER ETOUFFEE » BIG FLAVORS FROM A TINY KITCHEN Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens. 4. Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the ROASTED WHITE ASPARAGUS, NEW POTATOES AND BRUSSELS SPROUTS Preheat oven to 400°F. Toss potatoes to coat with oil and season with salt and pepper. Put on baking sheet with garlic cloves and roast for 30 minutes. Toss brussels sprouts with oil, salt and pepper and add to potatoes, stirring to move the potatoes around. GENERAL TSAO’S CHICKEN EGG ROLLS Instructions. Heat 2 tablespoons of the peanut oil in a large skillet over medium-high heat. Once hot, add garlic along with the white and light green portion of the green onion, and sauté until fragrant, about 1 minute. Add chicken and season with salt and pepper. BIG FLAVORS FROM A TINY KITCHEN » RECIPES + COOKING CLASSESRECIPESSERIESTIPSABOUTCLASSESCONTACT Cooking can feel daunting, but it doesn’t have to be! Big Flavors from a Tiny Kitchen is dedicated to helping you (yes, you!) find your next favorite recipe.. Ashley’s goal is to encourage you to cook delicious food at home no matter what your skill level. HELP KEEP SHELLS FROM STICKING TO HARD BOILED EGGS » BIG So my new method will be: -Place eggs in the bottom of a saucepan and cover with cold water. Make sure the eggs are completely submerged. -Add 1 teaspoon baking soda. -Bring to a rolling boil. -Cover the saucepan with a tight-fitting lid and turn off the heat. Let sit for10 minutes.
CEDAR PLANK GRILLED SWORDFISH WITH LEMON AND THYME » BIG I soaked the plank in beer for an hour and then drizzled some olive oil on one side of it and sprinkled it with salt. I cut the swordfish into two pieces and put it on top. I drizzled more olive oil on top, added salt and pepper, some fresh thyme and lemon slices. Dino cookedthem on
AIR FRYER GARLIC PARMESAN CHICKEN WINGS Place wings in the air fryer and cook for 10 minutes. Flip the wings over and continue cooking until an instant read thermometer reads at least 165°F, about 6-10 minutes longer. While the chicken is cooking, melt the butter. In a large bowl, stir together melted butter, garlic,parsley, half of
STRAWBERRY RHUBARB FREEZER PIE » BIG FLAVORS FROM A TINY Remove from heat and let cool. Add remaining 2 cups sliced strawberries and stir in 1 teaspoon vanilla bean extract or beans from 1 vanilla bean pod. Transfer to a freezer safe ziplock back and freeze for a rainy spring day. To make the crust: Put oven rack in middle position and preheat oven to 350°F. Grease pie dish. CRUDITÉ CUPS WITH HOMEMADE RANCH DRESSING » BIG FLAVORS Instructions. For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using). For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt. Mix well to combine, cover andrefrigerate
KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHEN In a medium saucepan, combine cracked kamut, almond milk and salt and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to your liking, about 10 minutes. Remove from heat, then stir in butter andmaple syrup.
LOBSTER ETOUFFEE » BIG FLAVORS FROM A TINY KITCHEN Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens. 4. Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the ROASTED WHITE ASPARAGUS, NEW POTATOES AND BRUSSELS SPROUTS Preheat oven to 400°F. Toss potatoes to coat with oil and season with salt and pepper. Put on baking sheet with garlic cloves and roast for 30 minutes. Toss brussels sprouts with oil, salt and pepper and add to potatoes, stirring to move the potatoes around. GENERAL TSAO’S CHICKEN EGG ROLLS Instructions. Heat 2 tablespoons of the peanut oil in a large skillet over medium-high heat. Once hot, add garlic along with the white and light green portion of the green onion, and sauté until fragrant, about 1 minute. Add chicken and season with salt and pepper. WATERMELON SUGAR HIGH: OUR FAVORITE SUMMERTIME TEQUILA For our first date night out in about 15 months, me and my husband went to Stone Fire Restaurant in Mount Kisco, New York.. Their cocktail menu was really interesting, and the one that jumped out to me was the Watermelon Sugar-Hi, a mix of tequila, fresh watermelon, mint, agave, fresh lime juice, and a Tajín sugar rim served on the rocks.. Not only was the name catchy (come on, it’s BAKED CHICKEN THIGHS W POTATOES AND PEAS Instructions. Preheat oven to 375 F. In a 3 quart baking dish, toss potatoes with garlic, onion, 2 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Transfer to preheated oven and bake for 30 minutes. While potatoes are cooking, trim excess skin from chicken thighs. Score the chicken 4 times (I like to make an XX MEDITERRANEAN PICNIC SPREAD » BIG FLAVORS FROM A TINY KITCHEN >Book your spot for this program by clicking here!< This program is presented in partnership with the Rye Free Reading Room. Join us for a fun picnic spread with Mediterranean flair! SOY-GINGER MARINATED CHICKEN STIR-FRY WITH FORBIDDEN RICE Whisk soy sauce, sesame oil, 1 clove of garlic, ginger, honey, red pepper flakes and rice vinegar in a medium bowl. Add chicken pieces and toss to coat. Cover and refrigerate for 4 hours. Heat peanut oil in a large, non-stick skillet. Add reserved clove of garlic and onionand sauté for
BREAKFAST FOR DINNER! (KIDS' CLASS) » BIG FLAVORS FROM A >Book your spot for this program by clicking here!< This program is presented in partnership with the Greenburgh Public Library. Join Ashley from Big Flavors from a MELT-IN-YOUR-MOUTH BUTTERMILK CHOCOLATE COOKIES While the butter is still warm, add the cocoa powder to the butter and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk. Gradually add the flour mixture and stir until no streaks of flour remain (I like to stir in about 1/3 of the mixture at a time to fully, evenly incorporate it). Gently stir in the chocolate chips. SPROUTING SEEDS AT HOME: A HOW-TO GUIDE WITH 3 METHODS FOR Cover with cool water and let soak for 8 hours. Affix sprouting screen to the top of your jar and pour soaking water out. Fill jar with enough cool water to cover the seeds by a few inches (pour it right through the screen). Swish the water around a few times and dump thewater out.
INSTANT POT BRAISED LAMB SHANKS WITH TOMATO Add garlic to pan and sauté, stirring, until fragrant, about 15 seconds. Add wine and cook 2 minutes, being sure to scrape the bottom of the pot to loosen browned bits. Stir in tomatoes, basil and oregano; cook 2 minutes. Return lamb to pot, spoon a little sauce over top, place the lid on and seal. Cook high pressure for 45 minutes. SHRIMP + SCALLOP LINGUINE WITH LEMON CAPER BUTTER Remove shrimp to the same plate as the scallops. Reduce heat to medium. Add butter to the skillet. Once melted, add garlic and sauté, scraping any browned bits from the bottom of the pan as you go, until the garlic has softened a bit, about 1-2 minutes. Add lemon juice,wine or
LOBSTER ETOUFFEE » BIG FLAVORS FROM A TINY KITCHEN Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens. 4. Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the BIG FLAVORS FROM A TINY KITCHEN » RECIPES + COOKING CLASSESRECIPESSERIESTIPSABOUTCLASSESCONTACT Cooking can feel daunting, but it doesn’t have to be! Big Flavors from a Tiny Kitchen is dedicated to helping you (yes, you!) find your next favorite recipe.. Ashley’s goal is to encourage you to cook delicious food at home no matter what your skill level. HELP KEEP SHELLS FROM STICKING TO HARD BOILED EGGS » BIG So my new method will be: -Place eggs in the bottom of a saucepan and cover with cold water. Make sure the eggs are completely submerged. -Add 1 teaspoon baking soda. -Bring to a rolling boil. -Cover the saucepan with a tight-fitting lid and turn off the heat. Let sit for10 minutes.
AIR FRYER GARLIC PARMESAN CHICKEN WINGS Place wings in the air fryer and cook for 10 minutes. Flip the wings over and continue cooking until an instant read thermometer reads at least 165°F, about 6-10 minutes longer. While the chicken is cooking, melt the butter. In a large bowl, stir together melted butter, garlic,parsley, half of
CRUDITÉ CUPS WITH HOMEMADE RANCH DRESSING » BIG FLAVORS Instructions. For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using). For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt. Mix well to combine, cover andrefrigerate
STRAWBERRY RHUBARB FREEZER PIE » BIG FLAVORS FROM A TINY Remove from heat and let cool. Add remaining 2 cups sliced strawberries and stir in 1 teaspoon vanilla bean extract or beans from 1 vanilla bean pod. Transfer to a freezer safe ziplock back and freeze for a rainy spring day. To make the crust: Put oven rack in middle position and preheat oven to 350°F. Grease pie dish. KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHEN In a medium saucepan, combine cracked kamut, almond milk and salt and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to your liking, about 10 minutes. Remove from heat, then stir in butter andmaple syrup.
CEDAR PLANK GRILLED SWORDFISH WITH LEMON AND THYME » BIG I soaked the plank in beer for an hour and then drizzled some olive oil on one side of it and sprinkled it with salt. I cut the swordfish into two pieces and put it on top. I drizzled more olive oil on top, added salt and pepper, some fresh thyme and lemon slices. Dino cookedthem on
SOUS VIDE DOUBLE CUT PORK CHOPS WITH RAW SUMMER CORN Seal bags and place in water bath to cook for anywhere between 45 minutes – 4 hours. Carefully remove the sous vide bag from the water bath. Cut bag open and remove pork, remove the rosemary sprigs and pat dry, pouring any juices from the bag into a measuring cup. Add MELT-IN-YOUR-MOUTH BUTTERMILK CHOCOLATE COOKIES While the butter is still warm, add the cocoa powder to the butter and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk. Gradually add the flour mixture and stir until no streaks of flour remain (I like to stir in about 1/3 of the mixture at a time to fully, evenly incorporate it). Gently stir in the chocolate chips.COCONUT JELLY
Sprinkle the agar-agar powder over the top, add sugar, and whisk to combine. Simmer for 10 minutes, whisking occasionally. Remove from heat and stir in the coconut cream and rose water. Transfer the mixture to an 8×8 square pan, cover with foil, and refrigerate untilset –
BIG FLAVORS FROM A TINY KITCHEN » RECIPES + COOKING CLASSESRECIPESSERIESTIPSABOUTCLASSESCONTACT Cooking can feel daunting, but it doesn’t have to be! Big Flavors from a Tiny Kitchen is dedicated to helping you (yes, you!) find your next favorite recipe.. Ashley’s goal is to encourage you to cook delicious food at home no matter what your skill level. HELP KEEP SHELLS FROM STICKING TO HARD BOILED EGGS » BIG So my new method will be: -Place eggs in the bottom of a saucepan and cover with cold water. Make sure the eggs are completely submerged. -Add 1 teaspoon baking soda. -Bring to a rolling boil. -Cover the saucepan with a tight-fitting lid and turn off the heat. Let sit for10 minutes.
AIR FRYER GARLIC PARMESAN CHICKEN WINGS Place wings in the air fryer and cook for 10 minutes. Flip the wings over and continue cooking until an instant read thermometer reads at least 165°F, about 6-10 minutes longer. While the chicken is cooking, melt the butter. In a large bowl, stir together melted butter, garlic,parsley, half of
CRUDITÉ CUPS WITH HOMEMADE RANCH DRESSING » BIG FLAVORS Instructions. For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using). For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt. Mix well to combine, cover andrefrigerate
STRAWBERRY RHUBARB FREEZER PIE » BIG FLAVORS FROM A TINY Remove from heat and let cool. Add remaining 2 cups sliced strawberries and stir in 1 teaspoon vanilla bean extract or beans from 1 vanilla bean pod. Transfer to a freezer safe ziplock back and freeze for a rainy spring day. To make the crust: Put oven rack in middle position and preheat oven to 350°F. Grease pie dish. KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHEN In a medium saucepan, combine cracked kamut, almond milk and salt and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to your liking, about 10 minutes. Remove from heat, then stir in butter andmaple syrup.
CEDAR PLANK GRILLED SWORDFISH WITH LEMON AND THYME » BIG I soaked the plank in beer for an hour and then drizzled some olive oil on one side of it and sprinkled it with salt. I cut the swordfish into two pieces and put it on top. I drizzled more olive oil on top, added salt and pepper, some fresh thyme and lemon slices. Dino cookedthem on
SOUS VIDE DOUBLE CUT PORK CHOPS WITH RAW SUMMER CORN Seal bags and place in water bath to cook for anywhere between 45 minutes – 4 hours. Carefully remove the sous vide bag from the water bath. Cut bag open and remove pork, remove the rosemary sprigs and pat dry, pouring any juices from the bag into a measuring cup. Add MELT-IN-YOUR-MOUTH BUTTERMILK CHOCOLATE COOKIES While the butter is still warm, add the cocoa powder to the butter and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk. Gradually add the flour mixture and stir until no streaks of flour remain (I like to stir in about 1/3 of the mixture at a time to fully, evenly incorporate it). Gently stir in the chocolate chips.COCONUT JELLY
Sprinkle the agar-agar powder over the top, add sugar, and whisk to combine. Simmer for 10 minutes, whisking occasionally. Remove from heat and stir in the coconut cream and rose water. Transfer the mixture to an 8×8 square pan, cover with foil, and refrigerate untilset –
KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHEN In a medium saucepan, combine cracked kamut, almond milk and salt and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to your liking, about 10 minutes. Remove from heat, then stir in butter andmaple syrup.
ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE Preheat oven to 350°F. Bring a pot or kettle of water to a boil. Lightly grease a 9-inch springform pan.Wrap the outside of the springform with 2 layers of aluminum foil and place it inside of a deep roasting pan or baking dish.; Add cream cheese and ricotta to a large mixing bowl. Mix together with an electric mixer until wellcombined.
LOBSTER ETOUFFEE » BIG FLAVORS FROM A TINY KITCHEN Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens. 4. Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the INSTANT POT TOMATO BEEF PASTA: HEARTY COMFORT FOOD IN Sauté, stirring occasionally, for 2-3 minutes. Add tomato juice, ketchup, brown sugar, and chili powder. Stir to combine, then stir in the pasta. Close the lid, adjust the vent to “sealing” and set the Instant Pot to “Manual” high pressure for 5 minutes. Once the timer goes off, manually release the pressure (quick release) beforeCOCONUT JELLY
Sprinkle the agar-agar powder over the top, add sugar, and whisk to combine. Simmer for 10 minutes, whisking occasionally. Remove from heat and stir in the coconut cream and rose water. Transfer the mixture to an 8×8 square pan, cover with foil, and refrigerate untilset –
SOY-GINGER MARINATED CHICKEN STIR-FRY WITH FORBIDDEN RICE Whisk soy sauce, sesame oil, 1 clove of garlic, ginger, honey, red pepper flakes and rice vinegar in a medium bowl. Add chicken pieces and toss to coat. Cover and refrigerate for 4 hours. Heat peanut oil in a large, non-stick skillet. Add reserved clove of garlic and onionand sauté for
BAKED CHICKEN THIGHS W POTATOES AND PEAS Instructions. Preheat oven to 375 F. In a 3 quart baking dish, toss potatoes with garlic, onion, 2 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Transfer to preheated oven and bake for 30 minutes. While potatoes are cooking, trim excess skin from chicken thighs. Score the chicken 4 times (I like to make an XX SHRIMP + SCALLOP LINGUINE WITH LEMON CAPER BUTTER Remove shrimp to the same plate as the scallops. Reduce heat to medium. Add butter to the skillet. Once melted, add garlic and sauté, scraping any browned bits from the bottom of the pan as you go, until the garlic has softened a bit, about 1-2 minutes. Add lemon juice,wine or
SMOKED SALMON ROLL-UPS » BIG FLAVORS FROM A TINY KITCHEN Spread 1/4 of the mixture on one side of each tortilla. Top with a single layer of smoked salmon and roll tightly into a log shape. Repeat with remaining tortillas. Wrap each log with plastic wrap and transfer to the refrigerator until well chilled, at least an hour or overnight. To serve, remove plastic wrap and slice each log into 8equal slices.
CUCUMBER MOSCOW MULE COCKTAIL RECIPE » BIG FLAVORS FROM A All you need is a cucumber, some vodka, and a glass jar with a lid. Peel your cucumber and cut it in half lengthwise. Scoop out the seeds, then chop it into 1-inch slices. Pour the vodka over top, seal it, and stash it somewhere cool for 3-7 days, depending on how strong you want the cucumber flavor to be. BIG FLAVORS FROM A TINY KITCHEN » RECIPES + COOKING CLASSESRECIPESSERIESTIPSABOUTCLASSESCONTACT Cooking can feel daunting, but it doesn’t have to be! Big Flavors from a Tiny Kitchen is dedicated to helping you (yes, you!) find your next favorite recipe.. Ashley’s goal is to encourage you to cook delicious food at home no matter what your skill level. HELP KEEP SHELLS FROM STICKING TO HARD BOILED EGGS » BIG So my new method will be: -Place eggs in the bottom of a saucepan and cover with cold water. Make sure the eggs are completely submerged. -Add 1 teaspoon baking soda. -Bring to a rolling boil. -Cover the saucepan with a tight-fitting lid and turn off the heat. Let sit for10 minutes.
AIR FRYER GARLIC PARMESAN CHICKEN WINGS Place wings in the air fryer and cook for 10 minutes. Flip the wings over and continue cooking until an instant read thermometer reads at least 165°F, about 6-10 minutes longer. While the chicken is cooking, melt the butter. In a large bowl, stir together melted butter, garlic,parsley, half of
CRUDITÉ CUPS WITH HOMEMADE RANCH DRESSING » BIG FLAVORS Instructions. For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using). For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt. Mix well to combine, cover andrefrigerate
STRAWBERRY RHUBARB FREEZER PIE » BIG FLAVORS FROM A TINY Remove from heat and let cool. Add remaining 2 cups sliced strawberries and stir in 1 teaspoon vanilla bean extract or beans from 1 vanilla bean pod. Transfer to a freezer safe ziplock back and freeze for a rainy spring day. To make the crust: Put oven rack in middle position and preheat oven to 350°F. Grease pie dish. KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHEN In a medium saucepan, combine cracked kamut, almond milk and salt and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to your liking, about 10 minutes. Remove from heat, then stir in butter andmaple syrup.
CEDAR PLANK GRILLED SWORDFISH WITH LEMON AND THYME » BIG I soaked the plank in beer for an hour and then drizzled some olive oil on one side of it and sprinkled it with salt. I cut the swordfish into two pieces and put it on top. I drizzled more olive oil on top, added salt and pepper, some fresh thyme and lemon slices. Dino cookedthem on
SOUS VIDE DOUBLE CUT PORK CHOPS WITH RAW SUMMER CORN Seal bags and place in water bath to cook for anywhere between 45 minutes – 4 hours. Carefully remove the sous vide bag from the water bath. Cut bag open and remove pork, remove the rosemary sprigs and pat dry, pouring any juices from the bag into a measuring cup. Add MELT-IN-YOUR-MOUTH BUTTERMILK CHOCOLATE COOKIES While the butter is still warm, add the cocoa powder to the butter and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk. Gradually add the flour mixture and stir until no streaks of flour remain (I like to stir in about 1/3 of the mixture at a time to fully, evenly incorporate it). Gently stir in the chocolate chips.COCONUT JELLY
Sprinkle the agar-agar powder over the top, add sugar, and whisk to combine. Simmer for 10 minutes, whisking occasionally. Remove from heat and stir in the coconut cream and rose water. Transfer the mixture to an 8×8 square pan, cover with foil, and refrigerate untilset –
BIG FLAVORS FROM A TINY KITCHEN » RECIPES + COOKING CLASSESRECIPESSERIESTIPSABOUTCLASSESCONTACT Cooking can feel daunting, but it doesn’t have to be! Big Flavors from a Tiny Kitchen is dedicated to helping you (yes, you!) find your next favorite recipe.. Ashley’s goal is to encourage you to cook delicious food at home no matter what your skill level. HELP KEEP SHELLS FROM STICKING TO HARD BOILED EGGS » BIG So my new method will be: -Place eggs in the bottom of a saucepan and cover with cold water. Make sure the eggs are completely submerged. -Add 1 teaspoon baking soda. -Bring to a rolling boil. -Cover the saucepan with a tight-fitting lid and turn off the heat. Let sit for10 minutes.
AIR FRYER GARLIC PARMESAN CHICKEN WINGS Place wings in the air fryer and cook for 10 minutes. Flip the wings over and continue cooking until an instant read thermometer reads at least 165°F, about 6-10 minutes longer. While the chicken is cooking, melt the butter. In a large bowl, stir together melted butter, garlic,parsley, half of
CRUDITÉ CUPS WITH HOMEMADE RANCH DRESSING » BIG FLAVORS Instructions. For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using). For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt. Mix well to combine, cover andrefrigerate
STRAWBERRY RHUBARB FREEZER PIE » BIG FLAVORS FROM A TINY Remove from heat and let cool. Add remaining 2 cups sliced strawberries and stir in 1 teaspoon vanilla bean extract or beans from 1 vanilla bean pod. Transfer to a freezer safe ziplock back and freeze for a rainy spring day. To make the crust: Put oven rack in middle position and preheat oven to 350°F. Grease pie dish. KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHEN In a medium saucepan, combine cracked kamut, almond milk and salt and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to your liking, about 10 minutes. Remove from heat, then stir in butter andmaple syrup.
CEDAR PLANK GRILLED SWORDFISH WITH LEMON AND THYME » BIG I soaked the plank in beer for an hour and then drizzled some olive oil on one side of it and sprinkled it with salt. I cut the swordfish into two pieces and put it on top. I drizzled more olive oil on top, added salt and pepper, some fresh thyme and lemon slices. Dino cookedthem on
SOUS VIDE DOUBLE CUT PORK CHOPS WITH RAW SUMMER CORN Seal bags and place in water bath to cook for anywhere between 45 minutes – 4 hours. Carefully remove the sous vide bag from the water bath. Cut bag open and remove pork, remove the rosemary sprigs and pat dry, pouring any juices from the bag into a measuring cup. Add MELT-IN-YOUR-MOUTH BUTTERMILK CHOCOLATE COOKIES While the butter is still warm, add the cocoa powder to the butter and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk. Gradually add the flour mixture and stir until no streaks of flour remain (I like to stir in about 1/3 of the mixture at a time to fully, evenly incorporate it). Gently stir in the chocolate chips.COCONUT JELLY
Sprinkle the agar-agar powder over the top, add sugar, and whisk to combine. Simmer for 10 minutes, whisking occasionally. Remove from heat and stir in the coconut cream and rose water. Transfer the mixture to an 8×8 square pan, cover with foil, and refrigerate untilset –
KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHEN In a medium saucepan, combine cracked kamut, almond milk and salt and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to your liking, about 10 minutes. Remove from heat, then stir in butter andmaple syrup.
ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE Preheat oven to 350°F. Bring a pot or kettle of water to a boil. Lightly grease a 9-inch springform pan.Wrap the outside of the springform with 2 layers of aluminum foil and place it inside of a deep roasting pan or baking dish.; Add cream cheese and ricotta to a large mixing bowl. Mix together with an electric mixer until wellcombined.
LOBSTER ETOUFFEE » BIG FLAVORS FROM A TINY KITCHEN Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens. 4. Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the INSTANT POT TOMATO BEEF PASTA: HEARTY COMFORT FOOD IN Sauté, stirring occasionally, for 2-3 minutes. Add tomato juice, ketchup, brown sugar, and chili powder. Stir to combine, then stir in the pasta. Close the lid, adjust the vent to “sealing” and set the Instant Pot to “Manual” high pressure for 5 minutes. Once the timer goes off, manually release the pressure (quick release) beforeCOCONUT JELLY
Sprinkle the agar-agar powder over the top, add sugar, and whisk to combine. Simmer for 10 minutes, whisking occasionally. Remove from heat and stir in the coconut cream and rose water. Transfer the mixture to an 8×8 square pan, cover with foil, and refrigerate untilset –
SOY-GINGER MARINATED CHICKEN STIR-FRY WITH FORBIDDEN RICE Whisk soy sauce, sesame oil, 1 clove of garlic, ginger, honey, red pepper flakes and rice vinegar in a medium bowl. Add chicken pieces and toss to coat. Cover and refrigerate for 4 hours. Heat peanut oil in a large, non-stick skillet. Add reserved clove of garlic and onionand sauté for
BAKED CHICKEN THIGHS W POTATOES AND PEAS Instructions. Preheat oven to 375 F. In a 3 quart baking dish, toss potatoes with garlic, onion, 2 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Transfer to preheated oven and bake for 30 minutes. While potatoes are cooking, trim excess skin from chicken thighs. Score the chicken 4 times (I like to make an XX SHRIMP + SCALLOP LINGUINE WITH LEMON CAPER BUTTER Remove shrimp to the same plate as the scallops. Reduce heat to medium. Add butter to the skillet. Once melted, add garlic and sauté, scraping any browned bits from the bottom of the pan as you go, until the garlic has softened a bit, about 1-2 minutes. Add lemon juice,wine or
SMOKED SALMON ROLL-UPS » BIG FLAVORS FROM A TINY KITCHEN Spread 1/4 of the mixture on one side of each tortilla. Top with a single layer of smoked salmon and roll tightly into a log shape. Repeat with remaining tortillas. Wrap each log with plastic wrap and transfer to the refrigerator until well chilled, at least an hour or overnight. To serve, remove plastic wrap and slice each log into 8equal slices.
CUCUMBER MOSCOW MULE COCKTAIL RECIPE » BIG FLAVORS FROM A All you need is a cucumber, some vodka, and a glass jar with a lid. Peel your cucumber and cut it in half lengthwise. Scoop out the seeds, then chop it into 1-inch slices. Pour the vodka over top, seal it, and stash it somewhere cool for 3-7 days, depending on how strong you want the cucumber flavor to be. BIG FLAVORS FROM A TINY KITCHEN » RECIPES + COOKING CLASSESRECIPESSERIESTIPSABOUTCLASSESCONTACT Cooking can feel daunting, but it doesn’t have to be! Big Flavors from a Tiny Kitchen is dedicated to helping you (yes, you!) find your next favorite recipe.. Ashley’s goal is to encourage you to cook delicious food at home no matter what your skill level. HELP KEEP SHELLS FROM STICKING TO HARD BOILED EGGS » BIG So my new method will be: -Place eggs in the bottom of a saucepan and cover with cold water. Make sure the eggs are completely submerged. -Add 1 teaspoon baking soda. -Bring to a rolling boil. -Cover the saucepan with a tight-fitting lid and turn off the heat. Let sit for10 minutes.
CRUDITÉ CUPS WITH HOMEMADE RANCH DRESSING » BIG FLAVORS Instructions. For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using). For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt. Mix well to combine, cover andrefrigerate
STRAWBERRY RHUBARB FREEZER PIE » BIG FLAVORS FROM A TINY Remove from heat and let cool. Add remaining 2 cups sliced strawberries and stir in 1 teaspoon vanilla bean extract or beans from 1 vanilla bean pod. Transfer to a freezer safe ziplock back and freeze for a rainy spring day. To make the crust: Put oven rack in middle position and preheat oven to 350°F. Grease pie dish. AIR FRYER GARLIC PARMESAN CHICKEN WINGS Place wings in the air fryer and cook for 10 minutes. Flip the wings over and continue cooking until an instant read thermometer reads at least 165°F, about 6-10 minutes longer. While the chicken is cooking, melt the butter. In a large bowl, stir together melted butter, garlic,parsley, half of
KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHEN In a medium saucepan, combine cracked kamut, almond milk and salt and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to your liking, about 10 minutes. Remove from heat, then stir in butter andmaple syrup.
CEDAR PLANK GRILLED SWORDFISH WITH LEMON AND THYME » BIG I soaked the plank in beer for an hour and then drizzled some olive oil on one side of it and sprinkled it with salt. I cut the swordfish into two pieces and put it on top. I drizzled more olive oil on top, added salt and pepper, some fresh thyme and lemon slices. Dino cookedthem on
SOUS VIDE DOUBLE CUT PORK CHOPS WITH RAW SUMMER CORN Seal bags and place in water bath to cook for anywhere between 45 minutes – 4 hours. Carefully remove the sous vide bag from the water bath. Cut bag open and remove pork, remove the rosemary sprigs and pat dry, pouring any juices from the bag into a measuring cup. Add LOBSTER ETOUFFEE » BIG FLAVORS FROM A TINY KITCHEN Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens. 4. Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the THAI CHICKPEA SOUP » BIG FLAVORS FROM A TINY KITCHEN 1. Heat the butter in a medium sauté pan over low heat. Add the jalapeños, celery, and onions, and sauté until the vegetables have softened, about 5 minutes (take care not to burn them). 2. Combine the vegetables with the stock, coconut milk, tomatoes, and lime juice in a large soup pot or dutch oven. BIG FLAVORS FROM A TINY KITCHEN » RECIPES + COOKING CLASSESRECIPESSERIESTIPSABOUTCLASSESCONTACT Cooking can feel daunting, but it doesn’t have to be! Big Flavors from a Tiny Kitchen is dedicated to helping you (yes, you!) find your next favorite recipe.. Ashley’s goal is to encourage you to cook delicious food at home no matter what your skill level. HELP KEEP SHELLS FROM STICKING TO HARD BOILED EGGS » BIG So my new method will be: -Place eggs in the bottom of a saucepan and cover with cold water. Make sure the eggs are completely submerged. -Add 1 teaspoon baking soda. -Bring to a rolling boil. -Cover the saucepan with a tight-fitting lid and turn off the heat. Let sit for10 minutes.
CRUDITÉ CUPS WITH HOMEMADE RANCH DRESSING » BIG FLAVORS Instructions. For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using). For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt. Mix well to combine, cover andrefrigerate
STRAWBERRY RHUBARB FREEZER PIE » BIG FLAVORS FROM A TINY Remove from heat and let cool. Add remaining 2 cups sliced strawberries and stir in 1 teaspoon vanilla bean extract or beans from 1 vanilla bean pod. Transfer to a freezer safe ziplock back and freeze for a rainy spring day. To make the crust: Put oven rack in middle position and preheat oven to 350°F. Grease pie dish. AIR FRYER GARLIC PARMESAN CHICKEN WINGS Place wings in the air fryer and cook for 10 minutes. Flip the wings over and continue cooking until an instant read thermometer reads at least 165°F, about 6-10 minutes longer. While the chicken is cooking, melt the butter. In a large bowl, stir together melted butter, garlic,parsley, half of
KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHEN In a medium saucepan, combine cracked kamut, almond milk and salt and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to your liking, about 10 minutes. Remove from heat, then stir in butter andmaple syrup.
CEDAR PLANK GRILLED SWORDFISH WITH LEMON AND THYME » BIG I soaked the plank in beer for an hour and then drizzled some olive oil on one side of it and sprinkled it with salt. I cut the swordfish into two pieces and put it on top. I drizzled more olive oil on top, added salt and pepper, some fresh thyme and lemon slices. Dino cookedthem on
SOUS VIDE DOUBLE CUT PORK CHOPS WITH RAW SUMMER CORN Seal bags and place in water bath to cook for anywhere between 45 minutes – 4 hours. Carefully remove the sous vide bag from the water bath. Cut bag open and remove pork, remove the rosemary sprigs and pat dry, pouring any juices from the bag into a measuring cup. Add LOBSTER ETOUFFEE » BIG FLAVORS FROM A TINY KITCHEN Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens. 4. Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the THAI CHICKPEA SOUP » BIG FLAVORS FROM A TINY KITCHEN 1. Heat the butter in a medium sauté pan over low heat. Add the jalapeños, celery, and onions, and sauté until the vegetables have softened, about 5 minutes (take care not to burn them). 2. Combine the vegetables with the stock, coconut milk, tomatoes, and lime juice in a large soup pot or dutch oven. CRUDITÉ CUPS WITH HOMEMADE RANCH DRESSING » BIG FLAVORS Instructions. For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using). For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt. Mix well to combine, cover andrefrigerate
LOBSTER ETOUFFEE » BIG FLAVORS FROM A TINY KITCHEN Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens. 4. Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the TURDILLI & CHINULILLE » BIG FLAVORS FROM A TINY KITCHEN Preheat the oven to 375°F. Dust the counter with flour and add a large handful of dough. Using the rolling pin, roll the dough evenly until it is fairly thin. Cut 3-4″ circles out of the dough. Add 1 Tbsn of filling to each circle, fold in half and crimp closed with afork.
CUCUMBER MOSCOW MULE COCKTAIL RECIPE » BIG FLAVORS FROM A All you need is a cucumber, some vodka, and a glass jar with a lid. Peel your cucumber and cut it in half lengthwise. Scoop out the seeds, then chop it into 1-inch slices. Pour the vodka over top, seal it, and stash it somewhere cool for 3-7 days, depending on how strong you want the cucumber flavor to be. SMOKED SALMON ROLL-UPS » BIG FLAVORS FROM A TINY KITCHEN Spread 1/4 of the mixture on one side of each tortilla. Top with a single layer of smoked salmon and roll tightly into a log shape. Repeat with remaining tortillas. Wrap each log with plastic wrap and transfer to the refrigerator until well chilled, at least an hour or overnight. To serve, remove plastic wrap and slice each log into 8equal slices.
INSTANT POT TOMATO BEEF PASTA: HEARTY COMFORT FOOD IN Sauté, stirring occasionally, for 2-3 minutes. Add tomato juice, ketchup, brown sugar, and chili powder. Stir to combine, then stir in the pasta. Close the lid, adjust the vent to “sealing” and set the Instant Pot to “Manual” high pressure for 5 minutes. Once the timer goes off, manually release the pressure (quick release) before MELT-IN-YOUR-MOUTH BUTTERMILK CHOCOLATE COOKIES While the butter is still warm, add the cocoa powder to the butter and whisk until very smooth. Whisk in sugar, vanilla extract and buttermilk. Gradually add the flour mixture and stir until no streaks of flour remain (I like to stir in about 1/3 of the mixture at a time to fully, evenly incorporate it). Gently stir in the chocolate chips. SOY-GINGER MARINATED CHICKEN STIR-FRY WITH FORBIDDEN RICE Whisk soy sauce, sesame oil, 1 clove of garlic, ginger, honey, red pepper flakes and rice vinegar in a medium bowl. Add chicken pieces and toss to coat. Cover and refrigerate for 4 hours. Heat peanut oil in a large, non-stick skillet. Add reserved clove of garlic and onionand sauté for
INSTANT POT BRAISED LAMB SHANKS WITH TOMATO Add garlic to pan and sauté, stirring, until fragrant, about 15 seconds. Add wine and cook 2 minutes, being sure to scrape the bottom of the pot to loosen browned bits. Stir in tomatoes, basil and oregano; cook 2 minutes. Return lamb to pot, spoon a little sauce over top, place the lid on and seal. Cook high pressure for 45 minutes. BAKED CHICKEN THIGHS W POTATOES AND PEAS Instructions. Preheat oven to 375 F. In a 3 quart baking dish, toss potatoes with garlic, onion, 2 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Transfer to preheated oven and bake for 30 minutes. While potatoes are cooking, trim excess skin from chicken thighs. Score the chicken 4 times (I like to make an XX BIG FLAVORS FROM A TINY KITCHEN » RECIPES + COOKING CLASSESRECIPESSERIESTIPSABOUTCLASSESCONTACTFLAVORS KITCHEN MORRISVILLETHREE FLAVORS KITCHENFLAVOR KITCHEN AND WINE BARFLAVORS RESTAURANT NCFLAVOUR KITCHEN COCOA BEACH MENU Cooking can feel daunting, but it doesn’t have to be! Big Flavors from a Tiny Kitchen is dedicated to helping you (yes, you!) find your next favorite recipe.. Ashley’s goal is to encourage you to cook delicious food at home no matter what your skill level. CRUDITÉ CUPS WITH HOMEMADE RANCH DRESSING » BIG FLAVORS Instructions. For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using). For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt. Mix well to combine, cover andrefrigerate
HELP KEEP SHELLS FROM STICKING TO HARD BOILED EGGS » BIG So my new method will be: -Place eggs in the bottom of a saucepan and cover with cold water. Make sure the eggs are completely submerged. -Add 1 teaspoon baking soda. -Bring to a rolling boil. -Cover the saucepan with a tight-fitting lid and turn off the heat. Let sit for10 minutes.
AIR FRYER GARLIC PARMESAN CHICKEN WINGS Place wings in the air fryer and cook for 10 minutes. Flip the wings over and continue cooking until an instant read thermometer reads at least 165°F, about 6-10 minutes longer. While the chicken is cooking, melt the butter. In a large bowl, stir together melted butter, garlic,parsley, half of
BABY SPINACH AND CHEDDAR QUICHE » BIG FLAVORS FROM A TINY Preheat oven to 350°F. Place frozen pie crust on a baking sheet and set aside. Heat oil in a large, non-stick skillet over moderate heat. Add garlic and shallot and sauté until soft. Add spinach, season with nutmeg, salt and pepper, and cook until the spinach wilts down, stirring occasionally. Remove from heat. KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHENKAMUT GRAINKAMUT BREAD RECIPEKAMUT FLOUR FOR SALEKAMUT PASTA RECIPEKAMUT BREAD WHERE TO BUYKAMUT CEREAL NUTRITION In a medium saucepan, combine cracked kamut, almond milk and salt and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to your liking, about 10 minutes. Remove from heat, then stir in butter andmaple syrup.
SOUS VIDE DOUBLE CUT PORK CHOPS WITH RAW SUMMER CORN Seal bags and place in water bath to cook for anywhere between 45 minutes – 4 hours. Carefully remove the sous vide bag from the water bath. Cut bag open and remove pork, remove the rosemary sprigs and pat dry, pouring any juices from the bag into a measuring cup. Add LOBSTER ETOUFFEE » BIG FLAVORS FROM A TINY KITCHENETOUFFEE RECIPES FROM LOUISIANACRAWFISH ETOUFFEE WITH CREAM OF MUSHROO…EASY ETOUFFEE RECIPE CANNED SOUPLANGOSTINO ETOUFFEE RECIPE Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens. 4. Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the INSTANT POT BRAISED LAMB SHANKS WITH TOMATO Add garlic to pan and sauté, stirring, until fragrant, about 15 seconds. Add wine and cook 2 minutes, being sure to scrape the bottom of the pot to loosen browned bits. Stir in tomatoes, basil and oregano; cook 2 minutes. Return lamb to pot, spoon a little sauce over top, place the lid on and seal. Cook high pressure for 45 minutes. STRAWBERRY RHUBARB FREEZER PIE » BIG FLAVORS FROM A TINYSTRAWBERRY RHUBARB PIE FROZEN FRUITFREEZING STRAWBERRY RHUBARB PIE FILLINGRHUBARB PIE FILLING FOR FREEZINGCAN RHUBARB PIE BE FROZENFROZEN RHUBARB PIE FILLINGCANNED RHUBARB PIE FILLING Remove from heat and let cool. Add remaining 2 cups sliced strawberries and stir in 1 teaspoon vanilla bean extract or beans from 1 vanilla bean pod. Transfer to a freezer safe ziplock back and freeze for a rainy spring day. To make the crust: Put oven rack in middle position and preheat oven to 350°F. Grease pie dish. BIG FLAVORS FROM A TINY KITCHEN » RECIPES + COOKING CLASSESRECIPESSERIESTIPSABOUTCLASSESCONTACTFLAVORS KITCHEN MORRISVILLETHREE FLAVORS KITCHENFLAVOR KITCHEN AND WINE BARFLAVORS RESTAURANT NCFLAVOUR KITCHEN COCOA BEACH MENU Cooking can feel daunting, but it doesn’t have to be! Big Flavors from a Tiny Kitchen is dedicated to helping you (yes, you!) find your next favorite recipe.. Ashley’s goal is to encourage you to cook delicious food at home no matter what your skill level. CRUDITÉ CUPS WITH HOMEMADE RANCH DRESSING » BIG FLAVORS Instructions. For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using). For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt. Mix well to combine, cover andrefrigerate
HELP KEEP SHELLS FROM STICKING TO HARD BOILED EGGS » BIG So my new method will be: -Place eggs in the bottom of a saucepan and cover with cold water. Make sure the eggs are completely submerged. -Add 1 teaspoon baking soda. -Bring to a rolling boil. -Cover the saucepan with a tight-fitting lid and turn off the heat. Let sit for10 minutes.
AIR FRYER GARLIC PARMESAN CHICKEN WINGS Place wings in the air fryer and cook for 10 minutes. Flip the wings over and continue cooking until an instant read thermometer reads at least 165°F, about 6-10 minutes longer. While the chicken is cooking, melt the butter. In a large bowl, stir together melted butter, garlic,parsley, half of
BABY SPINACH AND CHEDDAR QUICHE » BIG FLAVORS FROM A TINY Preheat oven to 350°F. Place frozen pie crust on a baking sheet and set aside. Heat oil in a large, non-stick skillet over moderate heat. Add garlic and shallot and sauté until soft. Add spinach, season with nutmeg, salt and pepper, and cook until the spinach wilts down, stirring occasionally. Remove from heat. KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHENKAMUT GRAINKAMUT BREAD RECIPEKAMUT FLOUR FOR SALEKAMUT PASTA RECIPEKAMUT BREAD WHERE TO BUYKAMUT CEREAL NUTRITION In a medium saucepan, combine cracked kamut, almond milk and salt and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to your liking, about 10 minutes. Remove from heat, then stir in butter andmaple syrup.
SOUS VIDE DOUBLE CUT PORK CHOPS WITH RAW SUMMER CORN Seal bags and place in water bath to cook for anywhere between 45 minutes – 4 hours. Carefully remove the sous vide bag from the water bath. Cut bag open and remove pork, remove the rosemary sprigs and pat dry, pouring any juices from the bag into a measuring cup. Add LOBSTER ETOUFFEE » BIG FLAVORS FROM A TINY KITCHENETOUFFEE RECIPES FROM LOUISIANACRAWFISH ETOUFFEE WITH CREAM OF MUSHROO…EASY ETOUFFEE RECIPE CANNED SOUPLANGOSTINO ETOUFFEE RECIPE Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens. 4. Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the INSTANT POT BRAISED LAMB SHANKS WITH TOMATO Add garlic to pan and sauté, stirring, until fragrant, about 15 seconds. Add wine and cook 2 minutes, being sure to scrape the bottom of the pot to loosen browned bits. Stir in tomatoes, basil and oregano; cook 2 minutes. Return lamb to pot, spoon a little sauce over top, place the lid on and seal. Cook high pressure for 45 minutes. STRAWBERRY RHUBARB FREEZER PIE » BIG FLAVORS FROM A TINYSTRAWBERRY RHUBARB PIE FROZEN FRUITFREEZING STRAWBERRY RHUBARB PIE FILLINGRHUBARB PIE FILLING FOR FREEZINGCAN RHUBARB PIE BE FROZENFROZEN RHUBARB PIE FILLINGCANNED RHUBARB PIE FILLING Remove from heat and let cool. Add remaining 2 cups sliced strawberries and stir in 1 teaspoon vanilla bean extract or beans from 1 vanilla bean pod. Transfer to a freezer safe ziplock back and freeze for a rainy spring day. To make the crust: Put oven rack in middle position and preheat oven to 350°F. Grease pie dish.COCONUT JELLY
Sprinkle the agar-agar powder over the top, add sugar, and whisk to combine. Simmer for 10 minutes, whisking occasionally. Remove from heat and stir in the coconut cream and rose water. Transfer the mixture to an 8×8 square pan, cover with foil, and refrigerate untilset –
SPROUTING SEEDS AT HOME: A HOW-TO GUIDE WITH 3 METHODS FOR Cover with cool water and let soak for 8 hours. Affix sprouting screen to the top of your jar and pour soaking water out. Fill jar with enough cool water to cover the seeds by a few inches (pour it right through the screen). Swish the water around a few times and dump thewater out.
INSTANT POT TOMATO BEEF PASTA: HEARTY COMFORT FOOD IN Sauté, stirring occasionally, for 2-3 minutes. Add tomato juice, ketchup, brown sugar, and chili powder. Stir to combine, then stir in the pasta. Close the lid, adjust the vent to “sealing” and set the Instant Pot to “Manual” high pressure for 5 minutes. Once the timer goes off, manually release the pressure (quick release) before SHRIMP + SCALLOP LINGUINE WITH LEMON CAPER BUTTER Remove shrimp to the same plate as the scallops. Reduce heat to medium. Add butter to the skillet. Once melted, add garlic and sauté, scraping any browned bits from the bottom of the pan as you go, until the garlic has softened a bit, about 1-2 minutes. Add lemon juice,wine or
BAKED CHICKEN THIGHS W POTATOES AND PEAS Instructions. Preheat oven to 375 F. In a 3 quart baking dish, toss potatoes with garlic, onion, 2 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Transfer to preheated oven and bake for 30 minutes. While potatoes are cooking, trim excess skin from chicken thighs. Score the chicken 4 times (I like to make an XX SMOKED SALMON ROLL-UPS » BIG FLAVORS FROM A TINY KITCHEN Spread 1/4 of the mixture on one side of each tortilla. Top with a single layer of smoked salmon and roll tightly into a log shape. Repeat with remaining tortillas. Wrap each log with plastic wrap and transfer to the refrigerator until well chilled, at least an hour or overnight. To serve, remove plastic wrap and slice each log into 8equal slices.
CUCUMBER MOSCOW MULE COCKTAIL RECIPE » BIG FLAVORS FROM A All you need is a cucumber, some vodka, and a glass jar with a lid. Peel your cucumber and cut it in half lengthwise. Scoop out the seeds, then chop it into 1-inch slices. Pour the vodka over top, seal it, and stash it somewhere cool for 3-7 days, depending on how strong you want the cucumber flavor to be. TURDILLI & CHINULILLE » BIG FLAVORS FROM A TINY KITCHEN Preheat the oven to 375°F. Dust the counter with flour and add a large handful of dough. Using the rolling pin, roll the dough evenly until it is fairly thin. Cut 3-4″ circles out of the dough. Add 1 Tbsn of filling to each circle, fold in half and crimp closed with afork.
ROSEMARY SEARED PORK TENDERLOIN WITH TRUFFLE PORCINI SAUCE 4 tsp white truffle oil, divided. 1 tsp flour. 2 TB olive oil. 6 TB shallots, small diced. Preheat oven to 375°F. Pour the warm water over the porcini mushrooms to rehydrate. Let soak while you prepare the tenderloin. Place the butter in a small bowl and allow to soften. Season the tenderloin with dried rosemary and salt and pepper totaste.
SOY-GINGER MARINATED CHICKEN STIR-FRY WITH FORBIDDEN RICE Whisk soy sauce, sesame oil, 1 clove of garlic, ginger, honey, red pepper flakes and rice vinegar in a medium bowl. Add chicken pieces and toss to coat. Cover and refrigerate for 4 hours. Heat peanut oil in a large, non-stick skillet. Add reserved clove of garlic and onionand sauté for
BIG FLAVORS FROM A TINY KITCHEN » RECIPES + COOKING CLASSESRECIPESSERIESTIPSABOUTCLASSESCONTACTFLAVORS KITCHEN MORRISVILLETHREE FLAVORS KITCHENFLAVOR KITCHEN AND WINE BARFLAVORS RESTAURANT NCFLAVOUR KITCHEN COCOA BEACH MENU Cooking can feel daunting, but it doesn’t have to be! Big Flavors from a Tiny Kitchen is dedicated to helping you (yes, you!) find your next favorite recipe.. Ashley’s goal is to encourage you to cook delicious food at home no matter what your skill level. CRUDITÉ CUPS WITH HOMEMADE RANCH DRESSING » BIG FLAVORS Instructions. For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using). For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt. Mix well to combine, cover andrefrigerate
HELP KEEP SHELLS FROM STICKING TO HARD BOILED EGGS » BIG So my new method will be: -Place eggs in the bottom of a saucepan and cover with cold water. Make sure the eggs are completely submerged. -Add 1 teaspoon baking soda. -Bring to a rolling boil. -Cover the saucepan with a tight-fitting lid and turn off the heat. Let sit for10 minutes.
AIR FRYER GARLIC PARMESAN CHICKEN WINGS Place wings in the air fryer and cook for 10 minutes. Flip the wings over and continue cooking until an instant read thermometer reads at least 165°F, about 6-10 minutes longer. While the chicken is cooking, melt the butter. In a large bowl, stir together melted butter, garlic,parsley, half of
BABY SPINACH AND CHEDDAR QUICHE » BIG FLAVORS FROM A TINY Preheat oven to 350°F. Place frozen pie crust on a baking sheet and set aside. Heat oil in a large, non-stick skillet over moderate heat. Add garlic and shallot and sauté until soft. Add spinach, season with nutmeg, salt and pepper, and cook until the spinach wilts down, stirring occasionally. Remove from heat. KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHENKAMUT GRAINKAMUT BREAD RECIPEKAMUT FLOUR FOR SALEKAMUT PASTA RECIPEKAMUT BREAD WHERE TO BUYKAMUT CEREAL NUTRITION In a medium saucepan, combine cracked kamut, almond milk and salt and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to your liking, about 10 minutes. Remove from heat, then stir in butter andmaple syrup.
SOUS VIDE DOUBLE CUT PORK CHOPS WITH RAW SUMMER CORN Seal bags and place in water bath to cook for anywhere between 45 minutes – 4 hours. Carefully remove the sous vide bag from the water bath. Cut bag open and remove pork, remove the rosemary sprigs and pat dry, pouring any juices from the bag into a measuring cup. Add LOBSTER ETOUFFEE » BIG FLAVORS FROM A TINY KITCHENETOUFFEE RECIPES FROM LOUISIANACRAWFISH ETOUFFEE WITH CREAM OF MUSHROO…EASY ETOUFFEE RECIPE CANNED SOUPLANGOSTINO ETOUFFEE RECIPE Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens. 4. Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the INSTANT POT BRAISED LAMB SHANKS WITH TOMATO Add garlic to pan and sauté, stirring, until fragrant, about 15 seconds. Add wine and cook 2 minutes, being sure to scrape the bottom of the pot to loosen browned bits. Stir in tomatoes, basil and oregano; cook 2 minutes. Return lamb to pot, spoon a little sauce over top, place the lid on and seal. Cook high pressure for 45 minutes. STRAWBERRY RHUBARB FREEZER PIE » BIG FLAVORS FROM A TINYSTRAWBERRY RHUBARB PIE FROZEN FRUITFREEZING STRAWBERRY RHUBARB PIE FILLINGRHUBARB PIE FILLING FOR FREEZINGCAN RHUBARB PIE BE FROZENFROZEN RHUBARB PIE FILLINGCANNED RHUBARB PIE FILLING Remove from heat and let cool. Add remaining 2 cups sliced strawberries and stir in 1 teaspoon vanilla bean extract or beans from 1 vanilla bean pod. Transfer to a freezer safe ziplock back and freeze for a rainy spring day. To make the crust: Put oven rack in middle position and preheat oven to 350°F. Grease pie dish. BIG FLAVORS FROM A TINY KITCHEN » RECIPES + COOKING CLASSESRECIPESSERIESTIPSABOUTCLASSESCONTACTFLAVORS KITCHEN MORRISVILLETHREE FLAVORS KITCHENFLAVOR KITCHEN AND WINE BARFLAVORS RESTAURANT NCFLAVOUR KITCHEN COCOA BEACH MENU Cooking can feel daunting, but it doesn’t have to be! Big Flavors from a Tiny Kitchen is dedicated to helping you (yes, you!) find your next favorite recipe.. Ashley’s goal is to encourage you to cook delicious food at home no matter what your skill level. CRUDITÉ CUPS WITH HOMEMADE RANCH DRESSING » BIG FLAVORS Instructions. For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using). For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt. Mix well to combine, cover andrefrigerate
HELP KEEP SHELLS FROM STICKING TO HARD BOILED EGGS » BIG So my new method will be: -Place eggs in the bottom of a saucepan and cover with cold water. Make sure the eggs are completely submerged. -Add 1 teaspoon baking soda. -Bring to a rolling boil. -Cover the saucepan with a tight-fitting lid and turn off the heat. Let sit for10 minutes.
AIR FRYER GARLIC PARMESAN CHICKEN WINGS Place wings in the air fryer and cook for 10 minutes. Flip the wings over and continue cooking until an instant read thermometer reads at least 165°F, about 6-10 minutes longer. While the chicken is cooking, melt the butter. In a large bowl, stir together melted butter, garlic,parsley, half of
BABY SPINACH AND CHEDDAR QUICHE » BIG FLAVORS FROM A TINY Preheat oven to 350°F. Place frozen pie crust on a baking sheet and set aside. Heat oil in a large, non-stick skillet over moderate heat. Add garlic and shallot and sauté until soft. Add spinach, season with nutmeg, salt and pepper, and cook until the spinach wilts down, stirring occasionally. Remove from heat. KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHENKAMUT GRAINKAMUT BREAD RECIPEKAMUT FLOUR FOR SALEKAMUT PASTA RECIPEKAMUT BREAD WHERE TO BUYKAMUT CEREAL NUTRITION In a medium saucepan, combine cracked kamut, almond milk and salt and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to your liking, about 10 minutes. Remove from heat, then stir in butter andmaple syrup.
SOUS VIDE DOUBLE CUT PORK CHOPS WITH RAW SUMMER CORN Seal bags and place in water bath to cook for anywhere between 45 minutes – 4 hours. Carefully remove the sous vide bag from the water bath. Cut bag open and remove pork, remove the rosemary sprigs and pat dry, pouring any juices from the bag into a measuring cup. Add LOBSTER ETOUFFEE » BIG FLAVORS FROM A TINY KITCHENETOUFFEE RECIPES FROM LOUISIANACRAWFISH ETOUFFEE WITH CREAM OF MUSHROO…EASY ETOUFFEE RECIPE CANNED SOUPLANGOSTINO ETOUFFEE RECIPE Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens. 4. Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the INSTANT POT BRAISED LAMB SHANKS WITH TOMATO Add garlic to pan and sauté, stirring, until fragrant, about 15 seconds. Add wine and cook 2 minutes, being sure to scrape the bottom of the pot to loosen browned bits. Stir in tomatoes, basil and oregano; cook 2 minutes. Return lamb to pot, spoon a little sauce over top, place the lid on and seal. Cook high pressure for 45 minutes. STRAWBERRY RHUBARB FREEZER PIE » BIG FLAVORS FROM A TINYSTRAWBERRY RHUBARB PIE FROZEN FRUITFREEZING STRAWBERRY RHUBARB PIE FILLINGRHUBARB PIE FILLING FOR FREEZINGCAN RHUBARB PIE BE FROZENFROZEN RHUBARB PIE FILLINGCANNED RHUBARB PIE FILLING Remove from heat and let cool. Add remaining 2 cups sliced strawberries and stir in 1 teaspoon vanilla bean extract or beans from 1 vanilla bean pod. Transfer to a freezer safe ziplock back and freeze for a rainy spring day. To make the crust: Put oven rack in middle position and preheat oven to 350°F. Grease pie dish.COCONUT JELLY
Sprinkle the agar-agar powder over the top, add sugar, and whisk to combine. Simmer for 10 minutes, whisking occasionally. Remove from heat and stir in the coconut cream and rose water. Transfer the mixture to an 8×8 square pan, cover with foil, and refrigerate untilset –
SPROUTING SEEDS AT HOME: A HOW-TO GUIDE WITH 3 METHODS FOR Cover with cool water and let soak for 8 hours. Affix sprouting screen to the top of your jar and pour soaking water out. Fill jar with enough cool water to cover the seeds by a few inches (pour it right through the screen). Swish the water around a few times and dump thewater out.
INSTANT POT TOMATO BEEF PASTA: HEARTY COMFORT FOOD IN Sauté, stirring occasionally, for 2-3 minutes. Add tomato juice, ketchup, brown sugar, and chili powder. Stir to combine, then stir in the pasta. Close the lid, adjust the vent to “sealing” and set the Instant Pot to “Manual” high pressure for 5 minutes. Once the timer goes off, manually release the pressure (quick release) before SHRIMP + SCALLOP LINGUINE WITH LEMON CAPER BUTTER Remove shrimp to the same plate as the scallops. Reduce heat to medium. Add butter to the skillet. Once melted, add garlic and sauté, scraping any browned bits from the bottom of the pan as you go, until the garlic has softened a bit, about 1-2 minutes. Add lemon juice,wine or
BAKED CHICKEN THIGHS W POTATOES AND PEAS Instructions. Preheat oven to 375 F. In a 3 quart baking dish, toss potatoes with garlic, onion, 2 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Transfer to preheated oven and bake for 30 minutes. While potatoes are cooking, trim excess skin from chicken thighs. Score the chicken 4 times (I like to make an XX SMOKED SALMON ROLL-UPS » BIG FLAVORS FROM A TINY KITCHEN Spread 1/4 of the mixture on one side of each tortilla. Top with a single layer of smoked salmon and roll tightly into a log shape. Repeat with remaining tortillas. Wrap each log with plastic wrap and transfer to the refrigerator until well chilled, at least an hour or overnight. To serve, remove plastic wrap and slice each log into 8equal slices.
CUCUMBER MOSCOW MULE COCKTAIL RECIPE » BIG FLAVORS FROM A All you need is a cucumber, some vodka, and a glass jar with a lid. Peel your cucumber and cut it in half lengthwise. Scoop out the seeds, then chop it into 1-inch slices. Pour the vodka over top, seal it, and stash it somewhere cool for 3-7 days, depending on how strong you want the cucumber flavor to be. TURDILLI & CHINULILLE » BIG FLAVORS FROM A TINY KITCHEN Preheat the oven to 375°F. Dust the counter with flour and add a large handful of dough. Using the rolling pin, roll the dough evenly until it is fairly thin. Cut 3-4″ circles out of the dough. Add 1 Tbsn of filling to each circle, fold in half and crimp closed with afork.
ROSEMARY SEARED PORK TENDERLOIN WITH TRUFFLE PORCINI SAUCE 4 tsp white truffle oil, divided. 1 tsp flour. 2 TB olive oil. 6 TB shallots, small diced. Preheat oven to 375°F. Pour the warm water over the porcini mushrooms to rehydrate. Let soak while you prepare the tenderloin. Place the butter in a small bowl and allow to soften. Season the tenderloin with dried rosemary and salt and pepper totaste.
SOY-GINGER MARINATED CHICKEN STIR-FRY WITH FORBIDDEN RICE Whisk soy sauce, sesame oil, 1 clove of garlic, ginger, honey, red pepper flakes and rice vinegar in a medium bowl. Add chicken pieces and toss to coat. Cover and refrigerate for 4 hours. Heat peanut oil in a large, non-stick skillet. Add reserved clove of garlic and onionand sauté for
BIG FLAVORS FROM A TINY KITCHEN » RECIPES + COOKING CLASSESRECIPESSERIESTIPSABOUTCLASSESCONTACTFLAVORS KITCHEN MORRISVILLETHREE FLAVORS KITCHENFLAVOR KITCHEN AND WINE BARFLAVORS RESTAURANT NCFLAVOUR KITCHEN COCOA BEACH MENU Cooking can feel daunting, but it doesn’t have to be! Big Flavors from a Tiny Kitchen is dedicated to helping you (yes, you!) find your next favorite recipe.. Ashley’s goal is to encourage you to cook delicious food at home no matter what your skill level. CRUDITÉ CUPS WITH HOMEMADE RANCH DRESSING » BIG FLAVORS Instructions. For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using). For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt. Mix well to combine, cover andrefrigerate
HELP KEEP SHELLS FROM STICKING TO HARD BOILED EGGS » BIG So my new method will be: -Place eggs in the bottom of a saucepan and cover with cold water. Make sure the eggs are completely submerged. -Add 1 teaspoon baking soda. -Bring to a rolling boil. -Cover the saucepan with a tight-fitting lid and turn off the heat. Let sit for10 minutes.
AIR FRYER GARLIC PARMESAN CHICKEN WINGS Place wings in the air fryer and cook for 10 minutes. Flip the wings over and continue cooking until an instant read thermometer reads at least 165°F, about 6-10 minutes longer. While the chicken is cooking, melt the butter. In a large bowl, stir together melted butter, garlic,parsley, half of
BABY SPINACH AND CHEDDAR QUICHE » BIG FLAVORS FROM A TINY Preheat oven to 350°F. Place frozen pie crust on a baking sheet and set aside. Heat oil in a large, non-stick skillet over moderate heat. Add garlic and shallot and sauté until soft. Add spinach, season with nutmeg, salt and pepper, and cook until the spinach wilts down, stirring occasionally. Remove from heat. KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHENKAMUT GRAINKAMUT BREAD RECIPEKAMUT FLOUR FOR SALEKAMUT PASTA RECIPEKAMUT BREAD WHERE TO BUYKAMUT CEREAL NUTRITION In a medium saucepan, combine cracked kamut, almond milk and salt and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to your liking, about 10 minutes. Remove from heat, then stir in butter andmaple syrup.
SOUS VIDE DOUBLE CUT PORK CHOPS WITH RAW SUMMER CORN Seal bags and place in water bath to cook for anywhere between 45 minutes – 4 hours. Carefully remove the sous vide bag from the water bath. Cut bag open and remove pork, remove the rosemary sprigs and pat dry, pouring any juices from the bag into a measuring cup. Add LOBSTER ETOUFFEE » BIG FLAVORS FROM A TINY KITCHENETOUFFEE RECIPES FROM LOUISIANACRAWFISH ETOUFFEE WITH CREAM OF MUSHROO…EASY ETOUFFEE RECIPE CANNED SOUPLANGOSTINO ETOUFFEE RECIPE Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens. 4. Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the INSTANT POT BRAISED LAMB SHANKS WITH TOMATO Add garlic to pan and sauté, stirring, until fragrant, about 15 seconds. Add wine and cook 2 minutes, being sure to scrape the bottom of the pot to loosen browned bits. Stir in tomatoes, basil and oregano; cook 2 minutes. Return lamb to pot, spoon a little sauce over top, place the lid on and seal. Cook high pressure for 45 minutes. STRAWBERRY RHUBARB FREEZER PIE » BIG FLAVORS FROM A TINYSTRAWBERRY RHUBARB PIE FROZEN FRUITFREEZING STRAWBERRY RHUBARB PIE FILLINGRHUBARB PIE FILLING FOR FREEZINGCAN RHUBARB PIE BE FROZENFROZEN RHUBARB PIE FILLINGCANNED RHUBARB PIE FILLING Remove from heat and let cool. Add remaining 2 cups sliced strawberries and stir in 1 teaspoon vanilla bean extract or beans from 1 vanilla bean pod. Transfer to a freezer safe ziplock back and freeze for a rainy spring day. To make the crust: Put oven rack in middle position and preheat oven to 350°F. Grease pie dish. BIG FLAVORS FROM A TINY KITCHEN » RECIPES + COOKING CLASSESRECIPESSERIESTIPSABOUTCLASSESCONTACTFLAVORS KITCHEN MORRISVILLETHREE FLAVORS KITCHENFLAVOR KITCHEN AND WINE BARFLAVORS RESTAURANT NCFLAVOUR KITCHEN COCOA BEACH MENU Cooking can feel daunting, but it doesn’t have to be! Big Flavors from a Tiny Kitchen is dedicated to helping you (yes, you!) find your next favorite recipe.. Ashley’s goal is to encourage you to cook delicious food at home no matter what your skill level. CRUDITÉ CUPS WITH HOMEMADE RANCH DRESSING » BIG FLAVORS Instructions. For Ranch Seasoning Mix: In a small bowl, mix together all of the ingredients (dried parsley through celery seed, plus cayenne, if using). For Ranch Dressing: In a Ball Canning jar or other container with a lid, add 1 tablespoon of the Ranch Seasoning Mix, Greek yogurt and plain yogurt. Mix well to combine, cover andrefrigerate
HELP KEEP SHELLS FROM STICKING TO HARD BOILED EGGS » BIG So my new method will be: -Place eggs in the bottom of a saucepan and cover with cold water. Make sure the eggs are completely submerged. -Add 1 teaspoon baking soda. -Bring to a rolling boil. -Cover the saucepan with a tight-fitting lid and turn off the heat. Let sit for10 minutes.
AIR FRYER GARLIC PARMESAN CHICKEN WINGS Place wings in the air fryer and cook for 10 minutes. Flip the wings over and continue cooking until an instant read thermometer reads at least 165°F, about 6-10 minutes longer. While the chicken is cooking, melt the butter. In a large bowl, stir together melted butter, garlic,parsley, half of
BABY SPINACH AND CHEDDAR QUICHE » BIG FLAVORS FROM A TINY Preheat oven to 350°F. Place frozen pie crust on a baking sheet and set aside. Heat oil in a large, non-stick skillet over moderate heat. Add garlic and shallot and sauté until soft. Add spinach, season with nutmeg, salt and pepper, and cook until the spinach wilts down, stirring occasionally. Remove from heat. KAMUT BREAKFAST PORRIDGE » BIG FLAVORS FROM A TINY KITCHENKAMUT GRAINKAMUT BREAD RECIPEKAMUT FLOUR FOR SALEKAMUT PASTA RECIPEKAMUT BREAD WHERE TO BUYKAMUT CEREAL NUTRITION In a medium saucepan, combine cracked kamut, almond milk and salt and stir to combine. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened to your liking, about 10 minutes. Remove from heat, then stir in butter andmaple syrup.
SOUS VIDE DOUBLE CUT PORK CHOPS WITH RAW SUMMER CORN Seal bags and place in water bath to cook for anywhere between 45 minutes – 4 hours. Carefully remove the sous vide bag from the water bath. Cut bag open and remove pork, remove the rosemary sprigs and pat dry, pouring any juices from the bag into a measuring cup. Add LOBSTER ETOUFFEE » BIG FLAVORS FROM A TINY KITCHENETOUFFEE RECIPES FROM LOUISIANACRAWFISH ETOUFFEE WITH CREAM OF MUSHROO…EASY ETOUFFEE RECIPE CANNED SOUPLANGOSTINO ETOUFFEE RECIPE Bring to a boil, reduce the heat to low and simmer for 10 to 15 minutes until mixture thickens. 4. Add lobster meat and cook for 3-5 minutes careful not to overcook. Remove from heat and add the 4 tablespoons reserved butter and stir to melt. Garnish with the INSTANT POT BRAISED LAMB SHANKS WITH TOMATO Add garlic to pan and sauté, stirring, until fragrant, about 15 seconds. Add wine and cook 2 minutes, being sure to scrape the bottom of the pot to loosen browned bits. Stir in tomatoes, basil and oregano; cook 2 minutes. Return lamb to pot, spoon a little sauce over top, place the lid on and seal. Cook high pressure for 45 minutes. STRAWBERRY RHUBARB FREEZER PIE » BIG FLAVORS FROM A TINYSTRAWBERRY RHUBARB PIE FROZEN FRUITFREEZING STRAWBERRY RHUBARB PIE FILLINGRHUBARB PIE FILLING FOR FREEZINGCAN RHUBARB PIE BE FROZENFROZEN RHUBARB PIE FILLINGCANNED RHUBARB PIE FILLING Remove from heat and let cool. Add remaining 2 cups sliced strawberries and stir in 1 teaspoon vanilla bean extract or beans from 1 vanilla bean pod. Transfer to a freezer safe ziplock back and freeze for a rainy spring day. To make the crust: Put oven rack in middle position and preheat oven to 350°F. Grease pie dish.COCONUT JELLY
Sprinkle the agar-agar powder over the top, add sugar, and whisk to combine. Simmer for 10 minutes, whisking occasionally. Remove from heat and stir in the coconut cream and rose water. Transfer the mixture to an 8×8 square pan, cover with foil, and refrigerate untilset –
SPROUTING SEEDS AT HOME: A HOW-TO GUIDE WITH 3 METHODS FOR Cover with cool water and let soak for 8 hours. Affix sprouting screen to the top of your jar and pour soaking water out. Fill jar with enough cool water to cover the seeds by a few inches (pour it right through the screen). Swish the water around a few times and dump thewater out.
INSTANT POT TOMATO BEEF PASTA: HEARTY COMFORT FOOD IN Sauté, stirring occasionally, for 2-3 minutes. Add tomato juice, ketchup, brown sugar, and chili powder. Stir to combine, then stir in the pasta. Close the lid, adjust the vent to “sealing” and set the Instant Pot to “Manual” high pressure for 5 minutes. Once the timer goes off, manually release the pressure (quick release) before SHRIMP + SCALLOP LINGUINE WITH LEMON CAPER BUTTER Remove shrimp to the same plate as the scallops. Reduce heat to medium. Add butter to the skillet. Once melted, add garlic and sauté, scraping any browned bits from the bottom of the pan as you go, until the garlic has softened a bit, about 1-2 minutes. Add lemon juice,wine or
BAKED CHICKEN THIGHS W POTATOES AND PEAS Instructions. Preheat oven to 375 F. In a 3 quart baking dish, toss potatoes with garlic, onion, 2 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Transfer to preheated oven and bake for 30 minutes. While potatoes are cooking, trim excess skin from chicken thighs. Score the chicken 4 times (I like to make an XX SMOKED SALMON ROLL-UPS » BIG FLAVORS FROM A TINY KITCHEN Spread 1/4 of the mixture on one side of each tortilla. Top with a single layer of smoked salmon and roll tightly into a log shape. Repeat with remaining tortillas. Wrap each log with plastic wrap and transfer to the refrigerator until well chilled, at least an hour or overnight. To serve, remove plastic wrap and slice each log into 8equal slices.
CUCUMBER MOSCOW MULE COCKTAIL RECIPE » BIG FLAVORS FROM A All you need is a cucumber, some vodka, and a glass jar with a lid. Peel your cucumber and cut it in half lengthwise. Scoop out the seeds, then chop it into 1-inch slices. Pour the vodka over top, seal it, and stash it somewhere cool for 3-7 days, depending on how strong you want the cucumber flavor to be. TURDILLI & CHINULILLE » BIG FLAVORS FROM A TINY KITCHEN Preheat the oven to 375°F. Dust the counter with flour and add a large handful of dough. Using the rolling pin, roll the dough evenly until it is fairly thin. Cut 3-4″ circles out of the dough. Add 1 Tbsn of filling to each circle, fold in half and crimp closed with afork.
ROSEMARY SEARED PORK TENDERLOIN WITH TRUFFLE PORCINI SAUCE 4 tsp white truffle oil, divided. 1 tsp flour. 2 TB olive oil. 6 TB shallots, small diced. Preheat oven to 375°F. Pour the warm water over the porcini mushrooms to rehydrate. Let soak while you prepare the tenderloin. Place the butter in a small bowl and allow to soften. Season the tenderloin with dried rosemary and salt and pepper totaste.
SOY-GINGER MARINATED CHICKEN STIR-FRY WITH FORBIDDEN RICE Whisk soy sauce, sesame oil, 1 clove of garlic, ginger, honey, red pepper flakes and rice vinegar in a medium bowl. Add chicken pieces and toss to coat. Cover and refrigerate for 4 hours. Heat peanut oil in a large, non-stick skillet. Add reserved clove of garlic and onionand sauté for
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DINO’S GUACAMOLE – RESTAURANT-STYLE GUAC IN JUST 5 MINUTES!read more
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INSTANT POT TOMATO BEEF PASTAread more
THE GRACE LANE GRADUATE: A GIN COCKTAILread more
30 TIPS FOR REDUCING KITCHEN WASTEread more
DINO’S GUACAMOLE – RESTAURANT-STYLE GUAC IN JUST 5 MINUTES!read more
PUPPY CHOW (AKA MUDDY BUDDIES)read more
INSTANT POT TOMATO BEEF PASTAread more
THE GRACE LANE GRADUATE: A GIN COCKTAILread more
30 TIPS FOR REDUCING KITCHEN WASTEread more
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VIETNAMESE SHRIMP SANDWICHES WITH PEANUT SAUCE/ No Comments
This Vietnamese shrimp banh mi-inspired sandwich combines colorful quick-pickled vegetables, a sweet-and-spicy peanut sauce, fresh herbs,& tender shrimp.
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SHRIMP + SCALLOP LINGUINE WITH LEMON CAPER BUTTER/ 2 Comments
This quick & easy seafood pasta recipe with shrimp, scallops, & lemon caper butter is perfect for weeknight dinner and elegant enough forentertaining!
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BUFFALO CHICKPEA DIP/ 15 Comments
Why choose between spicy Buffalo wings and smooth hummus when you can have the best of both worlds? Perfect for game day or any appetizerspread!
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PICKLE TREATS
/ 2 Comments
This 3 ingredient pickle treat appetizer recipe is one of my family's very favorite game day treats. They're salty, tangy, creamy, and absolutely addictive!Read More…
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HOLIDAY COOKIE RECIPE ROUNDUP/ 24 Comments
Over 125 favorite Christmas and holiday cookie recipes across 7 different categories to make your holiday baking and cookie swap parties so much easier!Read More…
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BIG FLAVORS 2019 HOLIDAY GIFT GUIDE FOR FOOD LOVERS/ No Comments
A collection of some of our favorite gift ideas for food and beverage lovers of all ages. Includes ideas for stockings stuffers and maingifts.
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TANGERINE COCONUT JELLY/ No Comments
Break out the silicone molds or cupcake tins and get your daily dose of Omega-3s with this bright, sunny tangerine coconut jelly recipe.Read More…
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THANKSGIVING CLASSIC GREEN BEAN CASSEROLE/ 17 Comments
This classic green bean casserole recipe is a staple from my childhood Thanksgiving dinners in the Midwest. Using fresh green beans makes iteven better!
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AIR FRYER GARLIC PARMESAN CHICKEN WINGS/ No Comments
This air fryer chicken wing recipe turns a few ingredients into perfectly crispy, juicy wings coated in a garlicky parmesan butter. Perfect for game day!Read More…
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ROASTED HONEYNUT SQUASH WITH BURRATA, POMEGRANATE + PEPITAS/ No Comments
This roasted honeynut squash + burrata recipe is easy enough for a weeknight and elegant enough for your holiday table. A perfect,colorful side dish!
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CLASSIC DUTCH APPLE PIE/ No Comments
This easy homemade deep-dish Dutch apple pie recipe has been the star of my family's holiday gatherings for generations. Truly a classic,favorite dessert.
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GARLICKY BROCCOLI RABE/ No Comments
Broccoli rabe (also known as rapini) is a bitter green vegetable that is easily transformed into a family favorite Italian side dish with afew ingredients.
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