Spinach Tortilla

This recipe is conceptual at this point.

For 12 Tortillas or 8 large tortillas

4 C Flour
1/2 TBL Baking Powder
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Salt
1/2 C Sauteed Spinach (drained)
1 TBL EVOO
2 C Warm Heavy Cream

Step by Step

1. Combine and mix flour and baking powder.
2. Blend until completely blended – spinach, salt, and EVOO.
3. Mix in heavy cream
4. Add 3 C flour and mix
5. Pour 4th cup of dry flour onto slab and dump flour mixture onto dry flour
6. Knead until finger indent bounces back
7. Cover and let rise 20 minutes
8. Separate
  - Half, half, and then thirds for 12 smaller tortillas
  - Half, half, and then half for 8 larger tortillas
9. Cover and let rise 20 minutes
10. Roll flat and as thin as possible
11. Put in hot cast iron skillet until bubbles form (about 45 seconds)
12. Flip and cook another 30 seconds.

Homemade Spinach Tortillas

(Makes 6 tortillas – from The Conscious Plant Kitchen)

This recipe has excellent reviews with users saying they’re “absolutely delicious,” “so easy to make,” and that they’ve made them multiple times successfully.

Ingredients:

2 cups all-purpose flour (plus 1/4 cup for dusting/rolling)
3 cups baby spinach (lightly packed, washed and drained)
3 tablespoons olive oil
1/2 cup water
1/2 teaspoon salt

Instructions:

In a food processor, add flour, washed/drained baby spinach, water, olive oil, and salt.
Process on medium-high speed until it forms a dough ball. If too wet, add extra flour. If too dry, add a splash of water.
Transfer dough to floured surface, sprinkle flour on top, and oil your hands. Knead the dough a few times until soft, elastic, and easy to roll.
Divide the dough into 6 equal balls.
Roll each ball on a floured surface with a rolling pin into a thin 7-8 inch wide by 1/8-inch thick flatbread.
Warm a non-stick pan over medium-high heat and cook each tortilla for 2 minutes or until dark spots form on the bottom. Flip and cook the other side for about 1 minute.
Stack cooked tortillas on a plate and cover with a kitchen towel to keep them soft and warm.

Storage: Keep in an airtight container in the fridge for up to 4 days, or freeze and thaw at room temperature before serving.

Notes: Users recommend adjusting flour as needed based on moisture from the spinach, and some suggest a quick high-heat fry with no oil to maintain flexibility when filling.

This recipe is quite similar to yours but uses less flour and includes the spinach directly in the food processor rather than sautéing it first!

19 Items Professional Chefs Never Refrigerate

1. Ketchup

Ketchup is something I’m always surprised to see in the fridge. Who wants cold ketchup on their hot fries or burger? Its acidity level is high enough to prevent microbial growth, and its sugar content is also a preservative. Just keep it out of direct sunlight, and it should be fine.

2. Potatoes

Many fruits and vegetables benefit from being stored in the fridge, but spuds are an exception. In refrigeration, they convert some of their starches to sugars (a natural antifreeze), which messes with their flavor and texture. They need a couple of weeks after coming out of refrigeration before the sugars revert to starches, which drove me crazy when I was preparing hand-cut fries at my restaurants. Chilled potatoes brown too quickly, making the fries darker than desired.

3. Mayonnaise

This one may surprise you if you grew up on stories of people getting sick at picnics from foods containing mayonnaise, but it’s true. Store-bought mayonnaise is acidic enough to keep safely at room temperature. Don’t believe me? According to Hellmann’s (aka Best Foods), the top-selling mayonnaise company in the U.S., its product can be stored at room temperature for up to a month after opening, or two months in the refrigerator.

The problem is actually the foods you mix with the mayo. I buy mine in the big jar and use it to refill a squeeze bottle. I only ever reach into the jar with scrupulously clean utensils, so food never comes in contact with it.
Related:

Important note: This only applies to commercial mayonnaise. Your homemade mayonnaise is extremely perishable and requires proper refrigeration.

4. Mustard

Mustard, like ketchup, is a condiment with more than enough acidity to keep it food safe. This applies to plain old yellow “ballpark” mustard, the hot English style, Dijon mustard, or grainy deli-style mustard … whatever you’ve got, in other words.

5. Soy Sauce

I always have a bottle of soy sauce sitting on a shelf near my kitchen work area, and it never goes into the fridge. Its high salt content keeps it food safe, and I use it frequently enough that it never goes bad. (Soy sauce adds a great umami kick to anything you cook.) The same goes for my bottle of Worcestershire sauce that sits beside it.

6. Tomatoes

There are a lot of fruits that only ripen properly at room temperature, and tomatoes are one of them. (We eat them as a vegetable, but they’re technically fruit.) If you refrigerate tomatoes before they’re adequately ripened, their flavor is stunted and their texture suffers. You can refrigerate them once they’re fully ripe to prolong their freshness, but they’ll taste better if you let them come to room temperature before you eat them.

7. Hot Sauce

Hot sauce is another food that’s acidic enough to store sans refrigeration. It’ll last for months at room temperature, and its flavors will remain full and bold. After about six months, though, the hot sauce will finally begin to lose its potency. If you only bring out that bottle of Tabasco a couple of times a year for bloody marys, it’s probably best to refrigerate it.

8. Avocados

Scroll up a few lines to the section about tomatoes — that applies to avocados as well. They simply won’t ripen in the refrigerator, full stop. So leave them on the counter until they’re ripe, and then use them quickly. If you have more than you’ll use in a day or so, at that point, it’s OK to refrigerate the rest to keep them from progressing to the “eww, ick” stage.
Related:

9. Fresh Basil

Most fresh herbs will keep for a long time when stored in the fridge, but basil is an exception. Simply put it in a glass of water and place it on the countertop. (Trust me on this — I grow basil in my garden every year.) That’s why good supermarkets leave the herb out, often near the tomatoes, rather than put it in a refrigerated case.

10. Stone Fruit

Stone fruits, such as peaches, plums, and nectarines, fall into the same camp as avocados and tomatoes because they’ll never fully ripen if you pop them in the fridge. Instead, they’ll develop a mealy texture, which is not what you want at all. As with tomatoes and avocados, though, if you’ve cut into one and won’t finish it, it’s OK to refrigerate the remainder to prevent it from spoiling.

11. Nuts

I’ve personally gone both ways on this, because keeping nuts refrigerated does stop their natural oils from going rancid. Cooler temperatures mess with their flavor and texture, though, so I’ve gone back to buying only what I’ll use in a reasonable time frame and storing them in my pantry. An exception is the pine nuts I use to make pesto, which I buy in bulk and keep vacuum-sealed in my freezer between summers.

12. Chocolate

If you spring for some really good chocolate for baking or an occasional treat, you may be tempted to keep it in the fridge. Don’t do that. The cocoa butter in chocolate misbehaves at cold temperatures, giving it a disappointingly crumbly texture and powdery surface over time. The latter issue is known as “bloom,” and it’s just the cocoa butter coming to the surface, so don’t throw away your chocolate if you see it. It’s perfectly fine to eat and will melt away if you bake with it.

13. Coffee

Like chocolate, its frequent partner, coffee tastes best when not frozen or refrigerated. The chill dampens the volatile oils that give coffee its robust flavor, and going in and out of the fridge can cause condensation on the beans or ground coffee (especially in humid climates like mine). Condensation can lead to spoilage, which is pretty ironic in this context.

14. Apples

I live in apple-growing country, and my grandkids and I eat a lot of apples. OK, they eat the first few bites of a lot of apples, but the point remains the same. Apples are a naturally long-keeping fruit, and refrigeration can mute their flavors. Don’t do it unless the apples are cut up or getting past their prime.

15. Nutella and Peanut Butter

These spreads are also beloved by my grandkids, and both are perfectly fine (better, even) when they aren’t refrigerated. Mainstream peanut butter brands are packed with preservatives and will last months without issue. Natural peanut butter only needs refrigeration if you don’t eat it often. Chocolate and hazelnut Nutella, and its competitors, develop a weird texture if they’re refrigerated.

16. Honey

It would never occur to me to refrigerate honey, so I was quite surprised to learn that some people do. Sugar is a preservative, and honey is mostly sugar. It will last for centuries when sealed to keep out moisture, so relax and leave it in the pantry. Refrigeration also makes honey crystallize faster, making it a pain to get out of the bottle.

17. Cucumbers

For a lot of people I know, cukes go right from the shopping bag to the crisper drawer. That’s a bad idea because the cold, dry air of the refrigerator will make the cucumbers deteriorate pretty quickly. I’ve regularly kept my homegrown cukes on the counter for a couple of weeks without problems

18. Citrus Fruits

Citrus fruits are exceptionally versatile, making them a staple in many kitchens. Oranges, lemons, limes, and grapefruit all keep really well at room temperature, and refrigeration tends to suck the moisture out of them pretty quickly. Leave the fruits out, perhaps in a hanging basket or concrete bowl, and only refrigerate them after they’re cut.

19. Fresh Peppers

We’ll finish with fresh peppers, another fruit masquerading as a vegetable. Like many others on this list, they will continue to ripen if you leave them on the counter, and that’s when their flavor and texture are best. This is true for both sweet and hot peppers. I refrigerate mine after I cut into them, or if I’m looking to preserve hot peppers’ “green” flavor and don’t want them to ripen and sweeten.

Substitutions to Lower Carbs

1. Cauliflower Rice Instead of White Rice

Cauliflower rice has 7 grams of carbs per 1/2 cup serving, compared to white rice with 22 grams. Additionally, cauliflower rice adds 3 grams of fiber to your meal, which can help keep you full for longer. Cauliflower makes for a great alternative to rice that is packed with nutrients and vitamins and saves you some carbs and calories. You can buy prechopped cauliflower rice frozen or fresh, or make your own at home with a food processor

2. Zucchini Noodles (Zoodles) or Spaghetti Squash for Pasta.

Spiralize zucchini or use spaghetti squash to create noodle alternatives for your favorite pasta dishes.

3. Portobello Mushrooms or Lettuce for Burger Buns.

Use large, grilled portobello mushroom caps or crisp lettuce leaves in place of high-carb buns to hold your burger patty.

4. Veggie Slices or Nuts/Seeds for Chips.

Snack on sliced carrots, bell peppers, or kale chips instead of potato chips. For added crunch in salads, use nuts and seeds as a substitute for croutons.

5. Cauliflower for Mashed Potatoes.

Boiled and mashed cauliflower is a creamy, low-carb alternative to traditional mashed potatoes.

6. Lettuce Leaves for Tortillas/Wraps.

Use large lettuce leaves to wrap fillings for tacos, burritos, or sandwiches, reducing the carb count significantly.

7. Kelp Noodles for Pasta or in Salads.

These noodles made from seaweed have very few net carbs and are a great, versatile substitute for pasta in stir-fries and salads.

8. Eggs for a Low-Carb Breakfast.

Eggs are a perfect low-carb, high-protein breakfast choice to replace sugary cereals, providing sustained fullness.

9. Chia Breakfast Pudding for Sweetened Oatmeal.

Oatmeal is a super-healthy breakfast food, but it’s always nice to have other options.

Per 1-cup serving, chia seed pudding contains 30 grams of carbohydrate compared with sweetened oatmeal’s 49 grams, many of which are from added sugar. Though chia seeds don’t have the whole grains of oatmeal, they pack a variety of their own unique health benefits. Chia seeds are high in omega-3 fatty acids, which help protect your heart, and antioxidants that prevent inflammation and chronic disease. To top it all off, one serving of this pudding boasts 10 grams of fiber, which is 40% of your recommended daily intake.

10. Sichuan Chicken Lettuce Wraps.

Lettuce Wrap for Bread. There’s a reason lettuce wraps are popular. You keep all the delicious filling, but get to cut out 12 grams of carbs.

A large lettuce leaf has only 1 gram of carbs and 5 calories and is a great option for people trying to cut calories in general. Lettuce has a high water content, so it’s a light, fresh alternative to bread to help keep you hydrated.

11. Zucchini Noodles for Linguine.

Zucchini noodles have 4 grams of carbs per cup, compared to traditional linguine with 35 grams. This is another tasty substitute for regular pasta for those who are gluten-free or counting carbs. Added bonus: zucchini noodles are quick to make from scratch and cook in just a few minutes. You can also find them pre-spiralized in the fresh produce section or freezer section of your store.

12. Flavored Seltzer for Soda.

It is probably not news to anyone that soda contains a lot of sugar and calories without much nutrition. The 41 grams of carbs found in a typical 12-ounce can of soda come from added sugar, and provide almost double the recommended daily limit for added sugar. Comparatively, seltzer has zero grams of carbs per 12-ounce can and zero calories as well. If you’re used to the sweetness of soda, try adding a splash of juice to your seltzer for more flavor. You can still get your bubbly fix in a low-carb way.

Substitute pure, distilled spirits for beer.

13. Vegetarian Spaghetti Squash Lasagna

Spaghetti squash lasagna has around 34 grams of carbs per serving (one quarter of a squash), which is substantially less than the 45 grams of carbs in classic lasagna. Spaghetti squash is fun to eat straight out of the skin, and the strands truly do resemble pasta noodles. This cheesy recipe is delicious twist on a classic.
Yogurt with Blueberries

14. Plain Yogurt with Fruit for Flavored Yogurt

At 13 grams of carbs per cup, plain yogurt with fruit added on top has just one-third the carbs of traditional fruit-flavored yogurt (47 grams per cup). Fruit gives you sweetness without the added sugar of fruit-flavored products. Additionally, fruit adds between 2 and 4 grams of fiber per 1/2 cup to help keep your stomach satisfied and your gut healthy.

15. Cauliflower Pizza Crust

This recipe for cauliflower pizza crust has 7 grams of carbs and 2 grams of fiber per slice compared to the 24 grams of carbs and zero grams of fiber in wheat crust. It also provides 75% of the Daily Value of vitamin C. Next time you’re having a pizza night, give this veggie-loaded alternative a try. If you buy your cauliflower pizza crust, just know that nutrition varies from brand to brand.

16. Spinach-Strawberry Salad with Feta & Walnuts – Sliced Nuts for Croutons

Nuts are a great, low-carb way to add crunch to a salad without adding croutons (which have about 7 grams of carbs per 1/4-cup serving). Most nuts have 1 to 2 grams of carbs per tablespoon (note the smaller serving size), saving you 5 grams per serving compared with croutons. Additionally, nuts are loaded with protein and healthy fat to give a nutritional boost to your salad. Toast nuts and add spices; you won’t even notice that the croutons are gone.

17. Baked Parmesan Zucchini Fries for Potato Fries

These delicious, cheesy zucchini fries have 18 grams of carbohydrates (per cup) while their potato counterparts have about 24 grams for the same-size serving. When the garden is overflowing with zucchini, it can be easy to get into a creative rut. If you are getting bored with zucchini noodles, try this crispy low-carb snack. These fries are coated in a bit of cornstarch and Parmesan to get a crispy coating.
lemon-pepper cucumbers

18. Cucumber Slices for Crackers: Saves 14 Grams of Carbs

Need a vehicle for dips, sauces or cheese, but looking to cut carbs? Look no further. A 1/2-cup serving of sliced cucumber has less than 2 grams carbs, which is a fraction of the carb content of traditional crackers (16 grams per 1/2 cup ). Many processed crackers are high in sodium too, whereas cucumbers are naturally low in sodium and high in potassium, which helps keep your blood pressure in check. Add a creamy dip or some cheese for a satisfying low-carb snack.
Cauliflower Mac & Cheese

19. Cauliflower Mac & Cheese for Mac & Cheese

OK, OK. Technically, this cauliflower “mac” doesn’t have any macaroni. But it does have all the saucy, cheesy goodness of mac and cheese with only 12 grams of carbohydrate per serving—compared to around 60 grams in a serving of traditional mac and cheese. As an added bonus, the cauliflower brings 87% of your Daily Value of vitamin C, which gives your immune system a boost.

20. Chickpea Flour for White Flour

If you follow a gluten-free diet, you may already be familiar with the idea of alternative flours. There are numerous non-wheat types and flavors, from chickpea flour to coconut flour to almond flour. Luckily, along with being gluten-free and high in protein, chickpea flour has only 27 grams of carbohydrates per 1/2 cup, compared to 48 grams per 1/2 cup of white flour. You can’t use it as a direct substitute for white flour, but try it out in socca and other recipes that call for chickpea flour.

21. Creamy Mashed Cauliflower for Mashed Potato

Even with 32 grams of carbs per serving, it can be hard to think of something delicious that could replace mashed potatoes. With only 10 grams of carbs per serving, this mashed cauliflower gets creamy and makes a pretty delicious potato substitute. It also has fewer calories and more protein and fiber than traditional mashed potatoes.

ALTERNATELY you can use oven-roasted celery root

22. Cauliflower Buns for Wheat Buns

These cauliflower buns contain only 8 grams of carbs compared to wheat buns with 26 grams of carbs. Like other cauliflower starch replacements, they are packed full of nutrition: this recipe, made with cheese, has 107% your Daily Value of vitamin C and 24% of your DV of calcium. Additionally, they can be made in less than an hour and stored in the freezer.

ALTERNATELY you can use low-carb, high-fiber crispbreads.

23. For candy, substitute 70% or higher cacao dark chocolate.

Dove Chocolates are quick and easy, and are limited in size alredy.

Bottom Line

To be clear, carbs are not inherently bad for your health—and our bodies (and brains especially) need carbs to function. However, if you are trying to cut out refined-grain foods, we have several ideas for low-carb swaps. Adding vegetables, nuts and legumes to your diet helps boost nutrients and fiber, which can help you lose weight, prevent chronic disease and feel fantastic.

Life Hacks – Very Cool!

Sweet Potato Flats

Here is a twist to sweet potatoes.

Instant Pot Pot Roast

This is a note gathering page. It has not yet been tested.

2 LB pot roast
1 large onion
olive oil
salt, pepper, onion, garlic, horseradish
potatoes
flour and butter

Sear the roast on all sides
Deglaze with 2 C stock, then add to instant pot
Season: salt, pepper, onion powder, garlic powder, horseradish
High Pressure 20 minutes per pound. Slow release 15 minutes.
Remove roast, and add potatoes
Cook 5 minutes
Remove potatoes
Add 2 TBL flour mixed with 2 TBL butter
Add to 1 C broth and cook until thickened.

Cranberry Scones

https://www.foodnetwork.com/fnk/recipes/cranberry-scones-7578632?lid=p8lukh3lw6jd

https://www.foodnetwork.com/fnk/recipes/cranberry-scones-7578632?lid=p8lukh3lw6jd&nl=ROTD_091624_featurecta&lvrmp=530f2b989e1f6b5c144e6d3a994151a8194204efeb4e51ad8247124d905dd5d6

Spices thrown out – need to replace

Corriander
Bay ground
alspice
cinnamon stick
ground clove
oregano
marjoram
mustard seed
ground mustard
gochuchuang
pumpkin pie spice

Smash Burger

What Is a Smash Burger?

From AllRecipes.com

A smash burger is a burger that’s made by smashing two thin beef patties together with cheese in the middle. The act of pressing the burgers together over heat creates a perfect sear on the outside, ensuring juicy and flavorful results every time.

Cook’s Notes

Don’t use meat that is leaner than 80/20 for best results, and make sure the meat is very cold.
If you only have one spatula, wrap your other hand in an old dish towel for protection and use it to press down on the spatula with both hands.
You can make 4 (4-ounce) patties instead of 8 (2-ounce patties), but I prefer the thinner patties that have a more crispy surface area.
I buy American cheese freshly sliced from the deli, but individually wrapped slices will work, too.

How to Make a Smash Burger

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade smash burgers:

Prepare and heat the griddle.
Butter and brown the buns.
Form the meat into loosely-packed balls.
Place each ball on the grill, cover with a piece of parchment, and smash.
Sprinkle the meat with salt.
Grill and assemble the smash burgers according to the detailed instructions below.

Test Kitchen Tips

Here are some smash burger tips from culinary expert Nicole McLaughlin (a.k.a. NicoleMcMom):

If you don’t have a flat top griddle, according to Nicole, a cast iron skillet will work perfectly.
Instead of buttering the buns, Nicole prefers to grease the buns with the drippings from the beef.
Nicole likes to keep her smash burgers simple with minimal toppings (pickles, mayonnaise, and onions), but you can dress your burgers up however you like

What to Serve With Smash Burgers

Explore our collection of Side Dishes for Burgers for tasty inspiration. Here are a few of the ideas you’ll find:

Editorial contributions by Corey Williams

Ingredients

4 hamburger buns
2 tablespoons butter, softened, or as needed
1 pound ground chuck beef (80% lean)
4 (6-inch) squares parchment paper
salt to taste
4 slices American cheese
burger toppings of choice

Directions

Preheat an outdoor grill for high heat and lightly oil the grate. Set a cast iron flat-top griddle or large cast iron skillet onto the grill and preheat until smoking.
Spread butter on the inside of the buns and toast on the flat-top until lightly browned. Set aside.
Form meat into 8 loosely-packed balls, 2 ounces each. Do not pack the meat tightly, as this will prevent it from smashing properly. Place each ball on the hot flat-top, cover with a piece of parchment (to prevent sticking to the spatula; re-use each parchment square on a second patty) and immediately smash down to a 1/4 inch thickness using 2 stiff, sturdy spatulas that are criss-crossed to get proper leverage as you press down. You may also use the bottom of small skillet. Sprinkle the meat with salt.
Grill for about 45 seconds, until the edges are dark brown and the centers are a light pink color. Using a bench scraper or firm spatula, gently scrape up the patties, flip over and immediately cover 4 of them with cheese. Grill an additional 15 to 20 seconds; stack the plain patties over the cheese-covered patties so you have 4 stacks. Move each stack to a bun and serve with your favorite toppings.

Marmalade Crepes

When my kids were little, I often used up surplus jam or marmalade by folding it into crepes (Julia Child’s basic crepe recipe.) You could add some grated chocolate too. To make them more grown-up, make a sauce of melted butter, sugar and rum or Grand Marnier (or whatever you fancy) and give the marmalade filled, folded crepes a bath in it. A quickie crepes suzette.

Bread & Butter Pudding

Bread and butter pudding. Spread slices of leftover bread (maybe you have a Christmas panetone lying around?) with butter and the marmalade, and arrange in the shallow baking tin. Whisk together 3 eggs, just over a cup of milk or half and half, 2 Tablespoons of sugar and a drop of vanilla. Pour over the bread. Plan the tin in a larger baking tray and half fill with hot water. Bake in a moderate oven for about 35 minutes. Yum!

BBQ Pork Sandwiches

Ingredients

US|METRIC

6 SERVINGS

3 lb. boneless blade pork roast (OR sirloin roast)
2 onions (medium, sliced)
1 cup barbecue sauce
1/2 tsp. hot pepper sauce
2 Tbsp. orange marmalade
1 Tbsp. corn starch
1 Tbsp. water
8 sandwich buns

Marmalade Cobbler

Ingredients

US|METRIC

12 SERVINGS

fruit filling
21 oz. berry pie filling
1 1/2 cups frozen fruit (or fresh)
1/4 cup orange marmalade
crust
2 1/4 cups buttermilk (CB Old Country Store®, Baking and Pancake Mix)
1/2 cup milk
3 Tbsp. butter (or margarine, softened)
2 Tbsp. sugar
1 tsp. vanilla
1 1/2 tsp. grated orange zest (finely, optional)

Order OnlineCompare ingredient prices from stores in your area and get delivery to you

Marmalade Pork Ribs

We buy pork ribs. Them my wife makes a marinade with marmalade, soy sauce, garlic cloves, lemon slices and maybe some sake. Then we cut the ribs into individual. Marinate for at least 4 hours. Longer is better. Than she bakes the ribs around 350 for 75 mins. And then boils the marinade for 15-20 mins to concentrate it and kill any bacteria. We use that as a sauce over the ribs at the end. They are always a huge hit in our house and with any guests.

Orange Marmalade Chicken

original recipe

Ingredients

6 chicken drumsticks
salt and ground black pepper to taste
½ cup orange marmalade
2 tablespoons Dijon mustard
2 tablespoons barbeque sauce
1 tablespoon sambal oelek
½ tablespoon soy sauce

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Season drumsticks with salt and pepper and place in an oven-proof dish.
Bake in the preheated oven for 20 minutes.
Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.
Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.
Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven’s broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.

Citrus Cheesecake

original recipe

Ingredients

1 egg yolk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
¼ teaspoon vanilla extract
1 ¼ cups all-purpose flour
⅓ cup white sugar
½ cup butter, room temperature
1 egg white
3 (8 ounce) packages cream cheese
1 ⅔ cups white sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon grated orange zest
2 teaspoons grated lime zest
1 ½ teaspoons grated lemon zest
½ teaspoon vanilla extract
3 eggs
1 cup sour cream
⅔ cup orange marmalade
2 teaspoons fresh lemon juice

Directions

Preheat oven to 450 degrees F (230 degrees C). Butter a 9 inch springform pan. In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.
Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F (175 degrees C).
In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream. Pour filling into crust.
Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is gently shaken. Allow to cool to room temperature, then refrigerate overnight.
In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.

Spicy Orange Beef

original recipe

Ingredients

2 tablespoons vegetable oil
1 pound round steak, cut into thin strips on the diagonal
¼ cup orange peel, cut into slivers
1 clove garlic, minced
½ teaspoon ground ginger
2 tablespoons cornstarch
1 cup beef broth
¼ cup soy sauce
¼ cup sherry
¼ cup orange marmalade
½ teaspoon crushed red pepper flakes

Directions

In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels.
Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute.
In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot.

Glazed Chicken Wings

original recipe

Sweet Chili and Orange Marmalade Glazed Chicken Wings

Ingredients

2 pounds chicken wing pieces, drumettes and flats
½ cup orange marmalade
¼ cup sweet chili sauce

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.
Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes.
Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.

Butterscotch Pudding Blondies

ORIGINAL RECIPE FROM FOOD NETWORK

2 sticks (1 cup) unsalted butter, at room temperature, plus more for the baking dish
1 1/2 cups firmly packed light brown sugar
2 1/4 cups all-purpose flour
One 3.4-ounce package butterscotch instant pudding mix
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
3/4 cup roasted salted cashews, coarsely chopped
3/4 cup semisweet chocolate chips
Flaky salt

Directions

Preheat the oven to 375 degrees F. Line a 9-by-13-inch glass baking dish with aluminum foil, leaving a 2-inch overhang. Grease the foil with butter.
Put the brown sugar in a large bowl. Melt the butter in a small skillet or in the microwave in a glass measuring cup. Stir the butter into the sugar until smooth. Cool to room temperature.
Meanwhile, in another medium bowl, whisk the flour, pudding mix, baking soda and kosher salt together.
Beat the eggs and vanilla into the sugar mixture. Stir in the flour mixture a bit at a time and mix until a smooth, thick batter forms. Fold in the cashews and chocolate chips.
Spoon the batter into the prepared dish and spread evenly. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
Remove from the oven and sprinkle with flaky salt. Let cool in pan slightly, about 15 minutes. Using the overhanging aluminum foil, lift the blondies out of the pan and transfer to a cooling rack to cool completely. Remove the foil and cut into 18 blondies.

Carrot Cake

From Live Well, Bake Often

What You Will Need

While there are quite a few ingredients in this recipe, I promise it’s fairly simple. I won’t cover every single ingredient, but I wanted to touch on a few important ones:

Spices: There’s a mix of ground cinnamon, ginger, and nutmeg. All three spices add such a wonderful flavor to this cake, but aren’t too overpowering. Feel free to add more spices, if you prefer though.
Oil: Any kind of neutral-flavored oil is fine to use here, but I typically use vegetable or canola oil. You may also use melted coconut oil, just make sure all of your other ingredients are at room temperature so that it doesn’t solidify.
Applesauce: This adds the perfect amount of moisture, so you end up with a moist cake that isn’t greasy. I always use unsweetened applesauce whenever I make this recipe. If you can only find sweetened applesauce, just reduce the granulated sugar by 2 to 3 tablespoons.
Sugar: I use a bit more brown sugar than granulated sugar because it adds more moisture and flavor to this carrot cake.
Carrots: I don’t like to skimp on the carrots when it comes to this recipe, so there’s 3 cups of grated carrots. Make sure to use freshly grated carrots here too. Avoid using a bag of pre-shredded carrots as they are often too dry and thick for carrot cake.
Cream Cheese: Make sure to use a block of cream cheese. Avoid using cream cheese that’s either whipped or in a tub, it’s typically too thin and will result in a runny frosting.

How To Make A Carrot Cake

Make The Cake Layers

Preheat your oven to 350°F (180°C). Spray two 9-inch round cake pans well with nonstick cooking spray, then line the bottoms of each pan with a parchment paper circle. This will make it much easier to remove your cake layers from the pan!
Add the flour, baking powder, baking soda, spices, and salt to a large mixing bowl and give it a good whisk.
In a separate large mixing bowl, whisk together your oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract.
Add the grated carrots to the wet ingredients and stir to combine. Adding them at this point will ensure that they are fully incorporated into your batter and prevent you from over mixing it later on.
Combine the wet and dry ingredients and mix until just combined. Make sure not to over mix your batter! This can overdevelop the gluten and cause the cake to turn out dense/gummy. Trust me, no one wants that.
Divide the cake batter evenly between both cake pans. Tip: If you want to get perfectly even cake layers, I recommend using a food scale to weigh your cake batter.
Bake for 30 to 35 minutes or until the tops of the cakes are set and a toothpick inserted into the center comes out clean. Allow to cool slightly in the pans, then remove the cake layers from the pans and transfer them to a wire rack to cool completely.

Mix Together The Cream Cheese Frosting

1. Beat the cream cheese until smooth, then add the butter and continue mixing until well combined.
2. Lastly, mix in the powdered sugar and vanilla extract. If needed, stop and scrape down the sides of your mixing bowl to ensure that all of the frosting ingredients are thoroughly mixed together.

Assemble & Frost The Cake

1. 1. Level the tops of each cake layer. You may use either a large knife or a cake leveler for this step, I personally love this cake leveler. It’s a great option for beginners too!
  2. Place one of the layers on a cake stand and scoop a little over 1/2 cup of the frosting on top, then smooth it out evenly.
  3. Place the other cake layer on top and use the remaining frosting to frost the top and sides of the cake. An angled spatula or even the back of a spoon works great for this step! If you want to add a little something extra, feel free to toast some chopped pecans or walnuts and sprinkle them around the top of the cake.

Frequently Asked Questions

Does carrot cake need to be refrigerated?

Yes, if you frost the cake with the cream cheese frosting it does need to be refrigerated. It will keep for 3 to 4 days in an airtight container in the fridge.

Can you freeze carrot cake?

Of course! You can wrap individual slices with plastic wrap and freeze them in a large freezer bag.

The cake layers and frosting can also be frozen separately for up to 3 months. I do suggest wrapping the cake layers tightly with plastic wrap before freezing them.

How do you grate carrots for carrot cake?

The easiest method is to use a box grater and grate the carrots just like a block of cheese. If you have a food processor with a grater attachment, that works too.

I also recommend peeling your carrots and removing any brown spots or blemishes before grating them.

Can I add nuts or raisins?

Absolutely! Chopped walnuts or pecans would be fantastic in this recipe, I suggest using about 3/4 to 1 cup. If you love raisins, you may also add 1/2 cup.

Adjusting Your Pan Size

One of the most common questions is whether or not this recipe can be baked in another pan. The answer is YES!

Here are a few more commonly used baking pans that you can bake this cake in:

9×13: Pour the batter into a greased 9×13 pan and bake for 35 to 45 minutes.
8-inch round pan: Grease two 8-inch round cake pans and line the bottom of each pan with a parchment paper circle. Pour the batter evenly between the two pans and bake for 35 to 40 minutes.
Cupcakes: The full recipe will make 28 cupcakes. Only fill each liner about 2/3 of the way full so that they don’t overflow and bake for 16 to 20 minutes. I also recommend doubling the frosting to have enough to cover all of the cupcakes. If you prefer a smaller batch, try my carrot cake cupcakes instead.

Baking Tips

When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. I have a whole post that explains the spoon & level method.
Don’t have any applesauce? You may replace it with 1/2 cup of plain Greek yogurt, sour cream, or one 8-ounce can of crushed pineapple that’s been drained.
I opted to stick with my favorite cream cheese frosting. It makes enough to frost the carrot cake like you see in the pictures. If you really love frosting, then I suggest increasing the recipe by half.
Additional frosting options: If you want to try another frosting, my vanilla buttercream frosting, ermine frosting, or the whipped honey mascarpone frosting I used on my Pistachio Cake recipe would be delicious too.