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SUMMER DRINKS
Slow Cooker Southwest Chicken Bowls. January 19, 2021 By Lane 2 Comments. I think I’ve made at least 2 million meals since the pandemic started. It seems with 4 people in our house, 3 of whom have been working and schooling from home, that there are never ending meals to be made. And I, for one, am tired of cooking! BLOG | WITH TWO SPOONS January 19, 2021 By Lane 2 Comments. I think I’ve made at least 2 million meals since the pandemic started. It seems with 4 people in our house, 3 of whom have been working and schooling from home, that there are never ending meals to be made. And I, for one, am tired ofcooking!
CLASSIC RECIPES: COOKS ILLUSTRATED MOLASSES SPICE COOKIES Instructions. Preheat the oven to 375 degrees with the racks on the upper and lower mid-position. Whisk together the flour, baking solda, salt, and spices and set aside. In a stand mixer, cream the butter, brown sugar, 1/2 cup of the granulated sugar for about 3 minutes, or until light and creamy. Add the egg, vanilla extract, and molassesTHAI BASIL PESTO
Place all ingredients in the food processor and pulse until a pesto-like consistency. Store in a glass jar in the refrigerator. This will keep for approximately 4 days in the refrigerator. Bring to room temperature before serving. MAPLE GLAZED SEARED SCALLOPS Instructions. In a small saucepan combine 3 tablespoons butter, maple syrup, lime juice, salt, and cayenne pepper. Bring to a boil and then turn down to a slow simmer for 5 minutes. Remove from heat. Dry scallops with a paper towel (do not skip this CREAMY PARMESAN DRESSING Add parmesan cheese and combine well. Add remaining ingredients and whisk until smooth. Add more buttermilk if needed to get your desired consistency. Transfer to a glass container and allow to chill for at least one hour, preferably overnight. Store in a EASY GLAZED LEMON BREAD Spray a standard loaf pan with nonstick cooking spray and set aside. In a small bowl, gently whisk together the flour, baking powder, and salt to combine. Set aside. In the bowl of a stand mixer fitted with a paddle, beat the eggs plus egg yolk with the sugar EASY HOMEMADE CARAMEL COFFEE SYRUP Stir in vanilla and kosher salt. Allow to cool slightly. Using a funnel (or a very steady hand), pour caramel syrup into a glass storage container. Cool fully before using. This Caramel Coffee Syrup will keep in the refrigerator for several months. Add 1-2 Tablespoons (to taste) to sweeten your coffee! LOW AND SLOW: HOW TO MAKE CARAMELIZED ONIONS Add onions and stir to coat. Turn down heat to medium. Add the kosher salt. The key is low and slow. Cook onions for approximately 1 hour, stirring every 10 minutes or so. (Resist the temptation to stir too frequently. The onions need to be in constant contact with the bottom of the dutch oven in order to begin the Maillard reaction). FISH TACOS WITH CHIPOTLE CREMA Place mayonnaise, greek yogurt, oregano, cumin, dill weed, salt and chipotle with sauce into a food processor or high power blender (Vitamin, Blendtec). Blend until smooth. Transfer sauce to a glass container and refrigerate until ready to use. Mix seasoning ingredients (chili powder, cumin, garlic powder, salt, and red pepperflakes) in a
WITH TWO SPOONSABOUTRECIPE INDEXSHOP WITH TWO SPOONSCONTACT USSIMPLESUMMER DRINKS
Slow Cooker Southwest Chicken Bowls. January 19, 2021 By Lane 2 Comments. I think I’ve made at least 2 million meals since the pandemic started. It seems with 4 people in our house, 3 of whom have been working and schooling from home, that there are never ending meals to be made. And I, for one, am tired of cooking! BLOG | WITH TWO SPOONS January 19, 2021 By Lane 2 Comments. I think I’ve made at least 2 million meals since the pandemic started. It seems with 4 people in our house, 3 of whom have been working and schooling from home, that there are never ending meals to be made. And I, for one, am tired ofcooking!
CLASSIC RECIPES: COOKS ILLUSTRATED MOLASSES SPICE COOKIES Instructions. Preheat the oven to 375 degrees with the racks on the upper and lower mid-position. Whisk together the flour, baking solda, salt, and spices and set aside. In a stand mixer, cream the butter, brown sugar, 1/2 cup of the granulated sugar for about 3 minutes, or until light and creamy. Add the egg, vanilla extract, and molassesTHAI BASIL PESTO
Place all ingredients in the food processor and pulse until a pesto-like consistency. Store in a glass jar in the refrigerator. This will keep for approximately 4 days in the refrigerator. Bring to room temperature before serving. MAPLE GLAZED SEARED SCALLOPS Instructions. In a small saucepan combine 3 tablespoons butter, maple syrup, lime juice, salt, and cayenne pepper. Bring to a boil and then turn down to a slow simmer for 5 minutes. Remove from heat. Dry scallops with a paper towel (do not skip this CREAMY PARMESAN DRESSING Add parmesan cheese and combine well. Add remaining ingredients and whisk until smooth. Add more buttermilk if needed to get your desired consistency. Transfer to a glass container and allow to chill for at least one hour, preferably overnight. Store in a EASY GLAZED LEMON BREAD Spray a standard loaf pan with nonstick cooking spray and set aside. In a small bowl, gently whisk together the flour, baking powder, and salt to combine. Set aside. In the bowl of a stand mixer fitted with a paddle, beat the eggs plus egg yolk with the sugar EASY HOMEMADE CARAMEL COFFEE SYRUP Stir in vanilla and kosher salt. Allow to cool slightly. Using a funnel (or a very steady hand), pour caramel syrup into a glass storage container. Cool fully before using. This Caramel Coffee Syrup will keep in the refrigerator for several months. Add 1-2 Tablespoons (to taste) to sweeten your coffee! LOW AND SLOW: HOW TO MAKE CARAMELIZED ONIONS Add onions and stir to coat. Turn down heat to medium. Add the kosher salt. The key is low and slow. Cook onions for approximately 1 hour, stirring every 10 minutes or so. (Resist the temptation to stir too frequently. The onions need to be in constant contact with the bottom of the dutch oven in order to begin the Maillard reaction). FISH TACOS WITH CHIPOTLE CREMA Place mayonnaise, greek yogurt, oregano, cumin, dill weed, salt and chipotle with sauce into a food processor or high power blender (Vitamin, Blendtec). Blend until smooth. Transfer sauce to a glass container and refrigerate until ready to use. Mix seasoning ingredients (chili powder, cumin, garlic powder, salt, and red pepperflakes) in a
BLOG | WITH TWO SPOONS January 19, 2021 By Lane 2 Comments. I think I’ve made at least 2 million meals since the pandemic started. It seems with 4 people in our house, 3 of whom have been working and schooling from home, that there are never ending meals to be made. And I, for one, am tired ofcooking!
EASY GLAZED LEMON BREAD Spray a standard loaf pan with nonstick cooking spray and set aside. In a small bowl, gently whisk together the flour, baking powder, and salt to combine. Set aside. In the bowl of a stand mixer fitted with a paddle, beat the eggs plus egg yolk with the sugar FISH TACOS WITH CHIPOTLE CREMA Place mayonnaise, greek yogurt, oregano, cumin, dill weed, salt and chipotle with sauce into a food processor or high power blender (Vitamin, Blendtec). Blend until smooth. Transfer sauce to a glass container and refrigerate until ready to use. Mix seasoning ingredients (chili powder, cumin, garlic powder, salt, and red pepperflakes) in a
CINNAMON SUGAR MINI DONUTS Preheat your oven to 325 degrees. Lightly coat your mini donut pan with cooking spray. In a small bowl, mix together 4 tablespoons of sugar with 1 teaspoon ground cinnamon and set aside. In a large bowl, gently whisk together the flour, sugars, baking powder, baking soda,nutmeg and
SPARKLING GRAPEFRUIT & GIN COCKTAIL It seems like everyone has their go-to cocktail. The one that they can order anywhere, without a menu or a second thought. Mine is the gin and tonic. I love the crisp, refreshing, almost bitter flavor and the bubbles of the tonic water. I first started drinking gin and tonics years ago while on my BUTTERNUT SQUASH NOODLES ALFREDO Preheat oven to 400°F. Spread out the "noodles" onto two baking sheets covered in parchment paper. Roast the "noodles" for 5-7 minutes until they have softened. In a small skillet, on medium high heat, saute pancetta until crispy. Remove pancetta to a small paper towellined plate.
QUICK GLAZED ORANGE BREAD Prepare a loaf pan with cooking spray or additional olive oil. In a small bowl, combine flour, baking powder, and salt. In the bowl of a stand mixer, use the paddle attachment to beat sugar and eggs. Add the yogurt, orange zest and 2 Tablespoons of orange juice and after combined, slowly stream the olive oil into the mixture. HEALTHY EGG WHITE BREAKFAST MUFFINS Mix the chopped peppers and spinach together in a bowl. Sprinkle with the no salt seasoning and toss to coat. Generously coat a 12 cup muffin tray with nonstick cooking spray. Divide the veggies among the cups and top each with a generous sprinkling of cheese. Pour the egg whites evenly over the veggie cups and add a pinch of salt to each. WHITE BALSAMIC VINAIGRETTE 1/2 cup good Olive Oil. 2 Tablespoons White Balsamic Vinegar. 1/2 Tablespoon Dijon Mustard. 1/2 Tablespoon minced shallot. pinch of kosher salt. fresh ground pepper to taste. BLUEBERRY LEMON CREAM CHEESE TART To make the filling: In a stand mixer, combine cream cheese and brown sugar. Add 1 teaspoon lemon zest and 1 1/2 Tablespoons lemon juice. Combine until smooth. To make the Tart: Pour cream cheese filling into cooled tart crust. Take a scant 1/4 cup of blueberry lemon sauce and drizzle it over the top of the filling, using a knife to then swirl Consumer Privacy Information We and our advertising partners collect personal information (such as the cookies stored on your browser, the advertising identifier on your mobile device, or the IP address of your device) when you visit our site. We, and our partners, use this information to tailor and deliver ads to you on our site, or to help tailor ads to you when you visit others' sites. To tailor ads that may be more relevant to you, we and/or our partners may share the information we collect with thirdparties.
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SIMPLE 4 INGREDIENT FLAX SEED CRACKERS (GF, VEGAN) April 21, 2020 By HollyLeave a Comment
In my quest to clean up my nutrition during this crazy COVID era, I’ve been focusing on trying to choose better snacks. Because let’s face it – this pandemic life calls for snacks. I’m pretty good at keeping my meals full of veggies and overall, pretty nutritious. My downfall tends to be the snacks. I’m a total sucker for salty, crunchy, savory snacks which unfortunately are often highly processed and not so healthy. These easy, gluten-free (and vegan!) SIMPLE 4 INGREDIENT EASY FLAX SEED CRACKERS are my favorite new snack. They are ready in under 30 minutes and the perfect way to get that savory, crunchy fix without a bunch of unnecessary, processedingredients.
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QUARANTINE 2020: LESSONS FROM MY SOURDOUGH STARTER April 14, 2020 By Lane Leavea Comment
Quarantine. Social Distancing. Covid-19. All words I would be 100% happy to NEVER hear again. But here we are. And I personally don’t think this is going to be truly “over” anytime soon. As we are all facing great stress, both at home and at work, I have chosen to focus on welcome distractions. Like my Sourdough Starter. Turns out it has had some great lessons to teach.A
loaf of Sourdough from my sourdough starter, Poppy …Read More »
MEAL PREP: CHICKEN PESTO PASTA April 7, 2020 By Lane Leave aComment
It’s been a TOUGH few weeks. Between shifts at the hospital, homeschooling (teachers y’all need a billion dollar raise) and trying to keep everyone on some sort of a schedule, it’s been a little trying. But one thing that has helped is cooking large batches of food. You know, meals like this Chicken Pesto Pasta that can be packed up for work, lunches, and just available for the multiple times a day my kids think they need to be eating.…
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IT’S THE LITTLE THINGS EASY LEMON TAHINI SAUCE AN UPDATE ALONG WITH SOME INFORMATION ON HOW TO HELP.See More →
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