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  • Vegan dad
    Written by

    Cory Warren is a husband, vegan dad and podcast host who creates plant-based meal plans. His quick and easy vegan meals help make a plant-based diet for kids simple! Lean Green DAD, provides easy plant-based meals for anyone looking to fuel their plant-based family!

    Written on Friday, 01 November 2019 06:43 in Food - Cookery
    Tags: vegan dad
    Be the first to comment! Read 2289 times

Cooking - Baking

Baking Blogs

26 May 2022

Baking Blogs Baking Blogs
  • Coconut Ice Cream
    26 May 2022

    This creamy coconut ice cream recipe is a vegan and dairy free dessert you can make at home, with no ice cream maker required!

    You can make this coconut ice cream with just FOUR ingredients:

    Coconut milk

    Vanilla extract

    Sweetener of choice

    A pinch of salt

    In just a few easy steps, and with many different flavor options, a luxurious bowl of rich homemade coconut milk ice cream can be all yours!

    For a low carb version, try this Keto Ice Cream

    Above – Watch the video how to make coconut ice cream

    Chocolate Coconut Ice Cream

    To turn the vanilla version below into chocolate coconut milk ice cream instead, simply add one fourth cup of cocoa powder at the very beginning.

    Or make Nutella coconut ice cream by stirring three to four tablespoons of chocolate hazelnut spread or this Homemade Nutella Recipe into the chocolate base.

    You can use regular unsweetened cocoa powder, Dutch process cocoa, raw cacao powder, or powdered hot chocolate mix for the chocolate ice cream.

    Coconut Ice Cream Flavors
    • Coffee Ice Cream: Use the basic coconut ice cream recipe below. Add two teaspoons of regular or decaf instant coffee to the liquid ingredients.
    • Peanut Butter Ice Cream: Stir one fourth cup peanut butter into the liquid ingredients, and add some mini chocolate chips if desired.
    • Cookie Dough Ice Cream: Use the basic ice cream recipe. Stir in small spoonfuls of this Chickpea Cookie Dough Dip or pieces of your favorite eggless cookie dough (or the dough from any of my healthy cookies recipes) into the ice cream after blending.
    • Strawberry Ice Cream: Add one cup strawberries, stems removed, to the basic recipe before blending. Omit the extra half cup milk of choice.
    • Salted Caramel Ice Cream: Swirl in homemade Coconut Caramel and add a quick sprinkle of sea salt, and shaved chocolate if desired, to the top of each serving.
    How to use a can of coconut milk

    Canned coconut milk is one of my favorite ingredients to use in recipes.

    It is a fantastic substitute for heavy cream in both sweet and savory dishes such as smoothies, milkshakes, pies, puddings, soups, or curries.

    You can make Coconut Curry or my homemade Chocolate Truffles.

    You can use it for Coconut Whipped Cream. Or you can even add coconut milk instead of cow’s milk to this reader favorite dessert recipe for Chocolate Banana Bread.

    Especially with statistics listing over 60-75% of the world’s population as being lactose intolerant, my guess is that in the coming years, we will start to see more and more products on the market being made with coconut milk instead of dairy.

    Extra coconut milk? Make Vegan Chocolate Mousse

    Can you make ice cream with coconut milk?

    Yes, you absolutely can! If you have dairy allergies or are vegan, or even if you just want to  try something new and delicious, coconut milk is the perfect ingredient to make rich and creamy ice cream without any actual cream.

    Many big brands, such as Haagen Dazs, So Delicious, Ben & Jerry’s, and Halo Top, are even getting on the dairy free coconut ice cream bandwagon.

    However, by making your own ice cream at home, not only do you control what ingredients go in (less sugar, and no corn syrup, gums, or preservatives), you also get to choose what flavors to make.

    You can even make multiple flavors from the same base. Have fun experimenting!

    *Side Note: If you want a lower-fat ice cream alternative that is also dairy free and vegan, check out the following healthy recipe for Banana Ice Cream

    Recipe tips and tricks

    Be sure to use full fat canned coconut milk for the recipe, not lite coconut milk.

    And do not substitute a carton of refrigerated coconutmilk beverage, because this is not the same product and doesn’t contain enough fat to yield a creamy ice cream.

    Culinary coconut milk usually comes in a can. Some popular brands of coconut milk include Thai Kitchen, Whole Foods, Goya, Chaokoh, or Native Forest.

    Due to the lack of preservatives and gums, homemade ice cream is best the day it is made. This is when it will have the creamiest texture.

    However, if you don’t mind a bit of an icy texture, you can technically store leftovers frozen in a covered container for up to a few weeks, thawing before eating.

    For that rounded classic ice cream appearance, I like to scoop out the frozen dessert with an ice cream scoop instead of a spoon.

    Print Coconut Ice Cream
    A creamy and dairy free coconut ice cream recipe you can make at home, no ice cream maker required!
    Course Dessert
    Cuisine American
    Keyword coconut, coconut cream, coconut milk, dairy free, egg free, ice cream, vegan
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 4 – 5 servings
    Calories 172kcal
    • 1 1/2 cup canned coconut milk
    • 1/2 cup additional coconut milk, or milk of choice
    • 1/3 cup sweetener of choice, such as sugar or pure maple syrup
    • 1/8 tsp salt
    • 1 1/2 tsp pure vanilla extract
    • optional ingredients for different flavors (see flavor ideas above)
    • *Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. Sweeteners that work include pure maple syrup, regular sugar, coconut sugar, honey, agave, brown sugar, or xylitol for a sugar-free ice cream.Stir all ingredients (minus optional add-ins) together in a bowl. If you have an ice cream maker, simply transfer the mixture to your ice cream maker and churn according to manufacturer’s directions for your specific machine. If you don’t have an ice cream maker, you can freeze the mixture in ice cube trays, then blend the frozen ice cubes in a high-speed blender such as a Vitamix. Either eat the ice cream straight from the machine or freeze a few hours for a firmer texture. While homemade ice cream is best the day it is made, you can technically keep it frozen for up to a few weeks and thaw before eating.View Nutrition Facts
    For a coconut-free version, try this Oat Milk Ice Cream Recipe. 
    Calories: 172kcal
    More Ice Cream Recipes

    Almond Milk Ice Cream

    Chocolate Sorbet

    Protein Ice Cream

    Homemade Frozen Yogurt

    More About The Cookbook

    The post Coconut Ice Cream appeared first on Chocolate Covered Katie.

  • Lemon Ricotta Cookies
    25 May 2022

    Tangy lemon ricotta cookies are topped with a sweet and tart lemon glaze that creates the perfect summer cookie for any occasion.

    I was recently reminded that the first time I made these cookies, Elle was only 6 months old.

    Now she’s 8. 8 years old! Time is a thief. 

    As this school year comes to an end, I am determined to embrace every moment I can of this summer with her. I know I’ll blink and she’ll be grown, but these slow summer days are full of memories we can make together.

    But don’t mind me if you find me eating some of these soft lemon ricotta cookies and weeping over her 6-month photos in the meantime.


    The post Lemon Ricotta Cookies appeared first on My Baking Addiction.

  • Easy Homemade Funfetti Cupcakes
    25 May 2022

    Birthday Funfetti Cupcakes loaded with sprinkles are the perfect festive dessert! You’ll love these delicious homemade sprinkles cupcakes for all kinds of occasions, from a family birthday party to big celebrations.

    Funfetti desserts turn any day into a party, and these are the perfect birthday cupcake!

    *This post contains an affiliate link(s).

    There’s one thing I know for sure: everyone loves sprinkles.


    For years, I made Funfetti Cupcakes for family birthday parties using a box cake mix. Then I discovered how much better Funfetti Birthday Cupcakes taste when they’re made from scratch.

    It hardly takes any more time than using a mix and the results are amazing. You can even change up the color and type of sprinkles to make cupcakes for different holidays and events. So easy, impressive and—most of all—FUN to eat!

    What do I need?

    Here are the ingredients I use to make colorful sprinkles cupcakes from scratch.

    For the vanilla frosting you will need:

    • Unsalted butter
    • Vanilla extract
    • Powdered sugar
    • Milk
    How do I make homemade sprinkle cupcakes?

    First, line your muffin pan with cupcake liners then make the Funfetti cupcake batter:

    Combine the dry ingredients in a medium bowl.

    Now cream the butter and white sugar together in the bowl of a stand mixer on medium speed or with an electric hand mixer until fluffy and light. Using electric beaters, this takes about 3 minutes.

    Add the eggs one at a time, followed by the cake batter flavor. Then add half the dry ingredients and the milk. Slowly mix in the remaining dry ingredients until the batter is just combined.

    Next it’s time to add your sprinkles! Fold in about half the nonpareils and set aside the rest. Divide the muffin batter into a prepared muffin tin and bake!

    After the muffins are baked, let them cool for a few minutes in the pan. Transfer the sprinkle cupcakes to a wire rack to cool completely.

    While the cupcakes are cooling, it’s time to make that delicious creamy Funfetti frosting!

    How to Make Funfetti Frosting

    No birthday cupcakes are complete unless decorated with some sweet frosting from a piping bag.

    For these Funfetti Cupcakes, we made a vanilla buttercream frosting and topped it with extra confetti colored sprinkles!

    It’s as easy to make as beating softened butter and powdered sugar together, then adding vanilla extract. We add the milk right at the end—just enough to thin it to a thick but spreadable consistency.

    Pro Tips

    Learn from my years of experience with these simple tips for BEST homemade Funfetti Cupcakes from scratch.

    • Use room temperature ingredients. Cold ingredients are much more tricky to fully incorporate into the batter and can cause you to over mix, resulting in dense cupcakes. Take your butter and eggs out of the refrigerator about 20 minutes before making this cupcake recipe for best results.
    • Cake batter flavor substitutions: If you don’t have cake batter flavor, swap it out for pure vanilla extract! Your Funfetti Cupcake recipe will still taste wonderful.
    • Don’t overfill the wells of the cupcake tin. Each well should be filled only about two-thirds of the way to the top. The cupcakes will rise as they bake creating a relatively flat top perfect for holding frosting! Overfilling the wells results in cupcakes with round muffin-like tops.
    • Storing: Keep your frosted cupcakes tightly covered at room temperature. Enjoy within 3-4 days for best taste!
    What kind of sprinkles are best for colorful confetti cupcakes?

    I prefer to use colored nonpareil sprinkles in this cupcake recipe. They hold their color well giving the homemade Funfetti Cupcakes a classic birthday cake look. DO not over mix though once you’ve added them to the batter because they will tend to streak and cause some discoloration.

    The long skinny sprinkles called jimmies are another good choice for baking in cupcakes. Do not use sugar sprinkles; they will get absorbed into the batter and you won’t be able to see them!

    Cupcake Recipes

    At my house, homemade cupcakes are suitable for ANY day, not just birthdays!

    These Pina Colada Cupcakes are a current obsession of ours. They taste just like the tropical cocktail baked into an easy handheld dessert. Serve them at your summer picnics along with some Strawberry Lemonade Cupcakes!

    If you like cupcakes inspired by drinks, try this recipe for Harry Potter Butterbeer Cupcakes! The butterscotch flavor is downright magical. Forgive the pun. I can’t resist.

    I know some of you chocolate lovers reading this are looking at this vanilla cupcakes recipe and thinking, “But where’s the chocolate?” Never fear—I saved this recipe for Double Chocolate Peanut Butter Filled Cupcakes just for you!

    Dessert Recipes

    After you make these Birthday Cupcakes, make sure to check out these other funfetti recipes with rainbow sprinkles!


    Add some pizzazz to your next party or celebration with a batch of homemade Funfetti Cupcakes! They’re the ultimate birthday cupcakes, but you don’t even need a special occasion.

    Print Birthday Funfetti Cupcakes
    Birthday Funfetti Cupcakes are loaded with sprinkles for the perfect festive dessert! You'll love these delicious homemade sprinkles cupcakes for all kinds of occasions, from family birthdays to big celebrations.
    Course Dessert
    Cuisine American
    Keyword BIrthday Cupcakes, Funfetti Cupcakes, Sprinkle Cupcakes
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 12 cupcakes
    Calories 462kcal
    Author Lynne Feifer
    • measuring cups
    • liquid measuring cup
    • measuring spoons
    • 3 medium mixing bowls
    • silicone spatula
    • 1 Mixer
    • piping bag
    • piping tip
    Funfetti Cupcakes
    • ½ cup unsalted butter room pemperature
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 tablespoon cake batter flavor can substitute 1 tablespoon pure vanilla extract if you'd like
    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • pinch of kosher salt
    • ⅓ cup milk
    • ⅓ cup colored non pareils or colored Jimmie sprinkles, plus additional for decorating.
    Vanilla Butter Cream Frosting
    • 1 cup unsalted butter room temperature
    • 2 ½ cups powdered sugar
    • 1 tablespoon pure vanilla extract
    • 1 tablespoon milk if needed
    • Preheat oven to 350°F, and line a 12-cup muffin tin with cupcake liners.
    • In a medium bowl whisk together the flour, baking powder, and the pinch of salt.
    • Cream the butter and sugar together in a large mixing bowl for about 3-4 minutes until light and fluffy.
    • Add eggs, one at a time, beating completely after each addition. Add cake batter flavoring and mix well.
    • Add half of the dry ingredients and mix until just combined. Slowly pour in the milk while mixing on low. Scrape down the sides and bottom of the bowl, and add the remaining dry ingredients. Mix until just combined.
    • Fold in the ⅓ cup of non pareils. Evenly distribute the batter between the 12 muffin cups.
    • Bake for 18-20 minutes. After cooling a few minutes in the pan, transfer cupcakes to a wire rack and cool completely before frosting.
    Vanilla Buttercream Frosting
    • With a mixer, cream the butter in a medium bowl until light and creamy.
    • Slowly add the sugar while mixing on low. After thoroughly combined, slowly increase speed to medium and add the vanilla. Beat for 3 minutes, scraping down the sides and bottom of bowl as needed.
    • If the desired consistency is too thick, add the tablespoon of milk, but by doing so 1 teaspoon at a time because you may not need the entire amount. If frosting is too thin, gradually add more powdered sugar until you've reached your desired thickness.
    • Frost cupcakes and top with additional sprinkles or non pareils.
    Note when using the pure vanilla extract, the cupcakes will be a bit whiter in color. If using the cake batter flavoring, they will be yellow as pictured because of the extract coloring. Also, know that when you add the non-pareils and mix them in that they will most likely streak the batter. If you prefer this not to happen you can substitute the non-pareils for colored sprinkles. 
    Serving: 1cupcake | Calories: 462kcal | Carbohydrates: 59g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 18mg | Potassium: 83mg | Fiber: 1g | Sugar: 46g | Vitamin A: 762IU | Calcium: 38mg | Iron: 1mg

    This post was originally day 153 of my 365 Days of Baking and published on 7/4/11. It has been updated in format and with photos on 5/25/22.

    *We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites as well as ShareASale.
    These are links that can take you to a product (or products) that I recommend. I do receive a portion of the sales or credit for my future purchases from any items purchased through those links. Your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog. I thank you so very much for your support. Let’s keep having fun in the kitchen!!

    The post Easy Homemade Funfetti Cupcakes appeared first on 365 Days of Baking.

  • Vegan Corn Chowder
    25 May 2022

    This easy Vegan Corn Chowder is made with fresh (or frozen) corn, potatoes, and coconut milk for a super creamy and delicious corn chowder – you won’t miss the dairy! You only need 8 ingredients and about 40 minutes to make this healthy vegan soup. It’s also nut-free! I recently spent the week in Mexico […]

    The post Vegan Corn Chowder appeared first on Bakerita.

  • Chocolate Red Wine Cupcakes With Blackberry Buttercream
    25 May 2022


    I posted a similar recipe a couple of years ago. By then, I really didn’t have such a big following as I have now, so I didn’t take nice pictures or made a video about these. For my surprise, this recipe became very popular on Pinterest and many people have made them in the last couple of years.

    Last night was the final episode of one of my favorite shows “This is Us”. This show has been very special to me because it is all about a family where the mother has Alzheimer’s, so I sat down every Tuesday with my glass of wine and enjoyed this show. I decided to make these cupcakes to celebrate the last episode and gave it a little purple-Ish color which is the Alz color.

    About these cupcakes: chocolate and wine mini cakes with a touch of cinnamon and topped with a silky fresh blackberry buttercream. They are really really good.

    If you want to watch how I made these, visit me on Instagram @pastry_tales

    Yield about 25 regular size cupcakes


    For the cupcakes

    1 cup all-purpose flour

    1/2 cup cocoa powder

    1/2 cup light brown sugar

    1/2 cup white granulated sugar

    1 teaspoon baking soda

    1/4 teaspoon salt

    1/8 teaspoon cinnamon

    1 large egg, at room temperature

    3/4 cup milk or buttermilk

    1/2 cup olive oil or vegetable oil

    1/2 teaspoon vanilla extract

    3/4 cup red wine

    For the frosting

    6 oz fresh blackberries

    2 teaspoons white granulated sugar

    juice of 1/2 lemon

    1 and 1/2 cups unsalted butter, at room temperature

    2 cups powdered sugar, sifted

    1-2 tablespoons of cream (heavy whipping cream)

    For decorating

    fresh blackberries


    For the cupcakes:

    1.- Preheat oven to 350°F. Prepare cupcake pan with paper liners. Set aside.

    2.- In a large bowl, sift together flour, cocoa powder, brown sugar, granulated sugar, baking soda, salt and cinnamon. Set aside.

    3.- In the bowl of a stand mixer fitted with a paddle attachment, mix eggs, buttermilk, olive oil and vanilla extract and mix on medium speed for about a minute until combined.

    4.- Add flour mixture to the bowl and combine on low speed, gradually increasing speed to medium, until completely combined. Add wine and beat to combine again for about 1 minute.

    5.-Pour batter into prepared cupcake liners, filling 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

    6.- Let cool in pan for 5 minutes, then transfer to wire rack to cool completely. Be careful with how you handle the cupcakes, if they are still warm they can be soft and they can break.

    For the frosting:

    1.- In a small saucepan over medium heat, add blackberries, sugar and lemon juice, frequently stirring and squishing blackberries. Stir until blackberries are soft, about 10 minutes.
    Push the mixture through a fine mesh strainer over a small bowl to remove all the seeds. Put the bowl in the fridge so it cools completely.

    2.-In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth for a couple of minutes. Add 1 cup of powdered suga and half of the blackberry juice. Mix well until is fluffy. Add 1 tablespoon of the cream. Add more powdered sugar, mix well. Taste the buttercream and see if you need more of the blackberry juice, check the texture and flavor. I used almost all the juice. Beat well until completely combined and fluffy.

    3.- Frost the cupcakes. I used Wilton 6B piping tip or you can use 1M.

    If you live in a warm state like me, place these cupcakes in the fridge until ready to serve. The buttercream might get a bit hard so just take them out from the fridge about 15 minutes before serving.

    Enjoy!! Don’t forget to grab a glass of wine too. Cheers!

  • 50+ S’mores Recipes
    25 May 2022

    Love S’mores but hate the campfire mess (and smell)? No worries! Even on a rainy day you can enjoy your favorite summertime treat! Here’s 50+ S’mores recipes that you can enjoy without a campfire!

    How to Make S’mores

    We all know the popular, classic s’mores recipe.

    • Graham cracker
    • Toasted marshmallow
    • Hershey chocolate bar

    But there are so many other ways to truly enjoy that classic s’mores taste. From easy s’mores dip, to s’mores cookies, you’re bound to find something you love here!

    50+ S'mores Recipes

    Bars, pies, cheesecakes, warm, or frozen; don't worry about a campfire, the perfect recipes you need to enjoy a s'mores are all listed here!

    Bars, pies, cheesecakes, warm, or frozen; don't worry about a campfire, the perfect recipes you need to enjoy a s'mores are all listed here!

    S'mores Dip

    This quick and easy S’mores Dip is made with only 3 ingredients and the perfect indoor dessert. No fire pit needed for these gooey S’mores!

    Get Recipe
    No Bake Peanut Butter S'mores Bars Recipe

    No Bake Peanut Butter S’mores Bars with 4 ingredients are easy and decadent and the perfect summer treat. No campfire needed, loved by kids AND adults!

    Get Recipe
    S'more Truffles

    S’more Truffles with a marshmallow filling, chocolate shell, and graham crackers. No fire needed for this no bake homemade candy!

    Get Recipe
    S'more Cheesecakes

    Next time you’re craving S’mores, try making these individual S’more Cheesecakes! Mini cheesecakes are easy to serve with all the flavor of S’more. No campfire needed!

    Get Recipe
    S'mores Coffee Milkshake

    S’mores Coffee Milkshake – Made with vanilla ice cream, brewed coffee, and marshmallows, then garnished with a rim of graham cracker, this is the best copycat s’mores frappucino.

    Get Recipe
    S'mores Cracker Toffee

    S’mores Cracker Toffee is layers of graham cracker toffee, marshmallows, and chocolate. What more could you want in life?

    Get Recipe
    S'mores Cheesecake

    Mouthwatering and perfect, this S’mores Cheesecake recipe is made with marshmallow cream and homemade chocolate ganache. Make the cheesecake ahead of time and top it when you’re ready to enjoy!

    Get Recipe
    S'mores Cupcakes

    Bring the campfire experience indoors with these S’mores Cupcakes! Rich, fudgy chocolate cupcakes are topped with chocolate ganache, marshmallow frosting and graham cracker crumbs. Experience the summer time s’mores magic all year long!

    Get Recipe
    S'mores Cookie Bars

    S’mores Cookie Bars are soft and chewy treats packed with graham crackers, marshmallow, and chocolate! These S’mores Bars are easy and delicious!

    Get Recipe
  • Can I make any bread recipe a no-knead recipe?: Yes! (Mostly.) Here’s how to adapt a recipe to skip the kneading.
    25 May 2022

    The bakers of King Arthur are here to solve the kitchen conundrums you share with us, whether it’s on the phone, computer, or by the good old postal service.

    The post Can I make any bread recipe a no-knead recipe?: Yes! (Mostly.) Here’s how to adapt a recipe to skip the kneading. appeared first on the King Arthur Blog.
  • Air Fryer Lemon Pepper Chicken Thighs
    25 May 2022

    A deliciously easy dinner recipe, these Air Fryer Lemon Pepper Chicken Thighs come together in no time and are juicy and full of immense flavor!


    The air fryer is such a versatile kitchen appliance. It's perfect to make quick meals, frozen foods, etc, and you don't have to heat up your house by turning on the oven! These Air Fryer Lemon Pepper Chicken Thighs are one of my latest favorites! Lemon pepper is a flavor that goes so well with chicken. Super easy, affordable, flavorful and oh so tender. If you want a new chicken recipe for your air fryer, then you have to make my Air Fryer Lemon Pepper Chicken Thigh recipe!

    Do I need to preheat the air fryer?

    While some recipes require preheating, this one does not.

    How long do these need to cook?

    These will be need to cook for about 25 minutes depending on your air fryer. I always use a basket air fryer since it's the one most people own. If you have a flat oven style air fryer, you will need to use your best judgement. The best way to tell is to use an internal kitchen thermometer. When the temperature reaches 165 degrees F, they are done.  

    Do I have to flip these?

    No, this recipe does not require any flipping. Just make sure to leave enough room between the chicken thighs so the air can circulate around them. Don't pack them in the basket or they will not brown properly or cook evenly.

    Can I use chicken breasts instead of chicken thighs?

    Yes. I haven't tested this recipe on chicken breasts so you would have to play it by ear. I would start checking the temperature after 15 minutes. You could also use boneless, skinless chicken thighs rather than the bone-in like I use in this recipe.

    Do I need to spray my air fryer?

    For this recipe you do not need to spray your air fryer. Since there is no dry coating, you don't really have to worry about the chicken sticking. However, if you want to use a spray, make sure it is an olive oil spray. Other nonstick sprays can gunk up your air fryer basket.

    How do I store leftovers?

    These can be stored in the refrigerator in an airtight container where they will keep for up to 5 days. These can be reheated for a few minutes in the air fryer.

    • garlic
    • onion powder
    • Italian seasoning
    • salt and pepper
    • paprika
    • lemon zest
    • oil (olive oil or avocado oil)
    • lemon juice
    • chicken thighs

    Mix together the garlic, onion powder, Italian seasoning, black pepper, salt, paprika, and lemon zest.

    Whisk together oil and lemon juice.

    Pour the oil and lemon mixture all over the chicken thighs.

    Rub mixture all over chicken thighs covering them well.

    Next, pour the spice mixture over the chicken thighs.

    Rub the spice mixture on the chicken thighs, again covering them well.

    Let chicken rest at room temperature for 10 minutes

    Place chicken thighs in the air fryer basket.

    Cook at 380°F for 25 minutes or until the chicken's internal temperature is 165°F. 

    Garnish with chopped fresh parsley and lemon slices if desired. Serve with French Potato Salad, Italian Green Beans or perhaps a refreshing Marinated Tomato and Cucumber Salad.

  • Grilled Sangria-inspired Marinated Skirt Steak
    25 May 2022

    This quick and easy grilled skirt steak is steeped overnight in a sangria-inspired honey marinade that infuses it with loads of flavor.

    Jump to Recipe

    It’s warming up here in San Francisco and that means I’m firing up the grill! I’m lucky to live in San Francisco, a city with a fairly temperate climate, so I can basically grill all year long. But something about warmer weather makes me want to get out of the kitchen and cook outdoors. When the weather gets nice, I find myself making double cheeseburgers, Korean BBQ chicken wings and, of course skirt steak with my all-purpose steak rub and chimichurri recipe.

    But recently I decided to mix it up a bit and make this sangria-inspired marinated skirt steak. It’s just barely adapted from the cookbook Big Love Cooking by Joey Campanaro and Theresa Gambacorta (<- affiliate link). It’s a super easy recipe with the marinade lending tons of flavor to the steak. I often serve it with my crispy oven roasted potato wedges and green beans with thyme, shallots and pistachios or a big salad and dinner is done is less than an hour. Perfect for a weeknight meal.

    How do you make this marinated skirt steak?

    Making the marinade for this skirt steak requires minimal prep work. Slice up some shallots, coarsely chop some garlic and slice some oranges (I opted for blood oranges but regular Valencia or navel oranges work just as well).

    Add them to some red wine, honey, and a few sprigs of fresh thyme.

    Then place the skirt steak in a large ziplock bag, pour the marinade over it, and let it sit in the fridge to do its work overnight. Grill for a couple of minutes per side and dinner is done!

    What is skirt steak?

    Skirt steak is a long piece of beef that is located inside the chest and abdominal cavity of the cow. There’s an inside and outside skirt steak but the most common skirt steak that you find at grocery stores is the outside skirt steak, which is transversus abdominis muscle of the cow. The inside skirt steak, which is the muscle that moves the diaphragm, usually ends up in commercial kitchens. 

    Because the skirt steak is close to internal organs like the liver, it has more robust flavor, almost offal like. But don’t worry. It doesn’t taste like liver! It just has more meaty “beef-iness” to it.

    It’s can be a tough piece of meat, but because it’s thin, it cooks and grills fast and it soaks up marinades well. It also has fat in-between the muscle strands, which keep it from drying out when grilling. I recommend cooking the skirt steak to a medium rare, as anything more done will lead to a dry and tough piece of meat.

    Can you substitute skirt steak with flank steak?

    You’ll often find recipes that tell you can you substitute flank steak for skirt steak. And you can. But keep in mind that flank steak is a thicker cut and marinades don’t penetrate as quickly. The nature of the skirt steak allows the marinades to really soak in! 

    If you do choose to use flank steak instead of skirt steak, I’d recommend letting the steak marinade a full 12 hours to let the flavors penetrate. You will also need to cook the steak longer on the grill, as flank steak is a thicker cut of meat that skirt steak.  

    Can you broil or pan cook this steak?

    Yes! Though my preferred method to cooking skirt steak is on the grill as it lends a smoky char to the meat and cooks it super fast, you can cook this indoors using a broiler or a heavy skillet like cast iron. 

    To broil, move the top oven rack so it’s about 4 to 6 inch from the heat source at the top of the oven. Then place the steak on an aluminum foil lined pan and broil for about 4 minutes. Then flip the steak and broil for an additional 3 minutes. If your broiler has temperature option, pick high. You want the hottest heat possible when cooking skirt steak!

    To pan cook it, cut the steak into 2 or 3 pieces, so they fit into the size of your skillet. Choose a heavy skillet if you have one. I like to use my cast iron to pan cook steak. Remove from the marinade and pat it dry with paper towels. Then heat the pan over high heat for about 2 to 3 minutes, until it’s screaming hot. Add about 1 tablespoon of oil, then carefully place the steak in the hot pan with tongs. Press down with the tongs so that the entire steak has contact with the hot pan, and let it cook for about 2 minutes, or until the bottom side of the steak is golden brown and lifts up fairly easily from the pan. Flip the steak and cook for an additional 2 minutes.

    How do you cut skirt steak?

    Skirt steak is made up of long muscle fibers which soak up the marinade. But when you serve up the steak, you should be careful of cutting the steak because you want to cut against the grain, and not with the grain. This means you are cutting perpendicular to the long fibers, cutting them into short pieces.

    If you cut the opposite direction with the grain, you end up with a piece of meat that is one long fiber. Chewing on that will be like chewing on a rubber band! Make sure to cut diagonally against the grain, and you’ll be rewarded with meaty goodness.

    What sort of red wine should be used in the marinade?

    The old adage of “pick a wine you like to drink” certainly works with this recipe too. But, to be honest, I often will find the cheapest red wine that I’m willing to drink at the grocery store and use that. There’s no need to use an expensive wine, as it just functions as a marinade, and has additional ingredients in it like honey, orange, shallots and garlic. I usually try to find a robust red wine, like an Argentine Malbec or Spanish Tempranillo for under $10 and use that in the recipe.

    If you like this skirt steak recipe, check out some side dish recipes to go with it:
    Print Grilled Sangria-inspired Marinated Skirt Steak
    This grilled sangria-inspired marinated steak is packed with flavor. Just make sure to get the steak in the marinade early in the day or make it right before you go to bed. A quick cook on the grill and dinner is ready in minutes.
    Course dinner, Main Course
    Cuisine American
    Keyword beef, grilling, marinade, steak
    Prep Time 10 minutes
    Cook Time 5 minutes
    Marinade Time 4 hours
    Servings 6
    Calories 749kcal
    Author Irvin
    • 3 cups red wine 1 bottle or 750 ml
    • 1/4 cup honey 75 g
    • 1 medium-sized orange Navel, Valencia, or Blood
    • 2 small shallots 60 g
    • 5 medium-sized garlic cloves
    • 5 sprigs fresh thyme
    • 6 tablespoons olive oil 75 g
    • 3 pounds skirt steak about 2 to 3 pieces
    • Salt and pepper
    • Place the red wine and honey in a large bowl. Slice the oranges and shallots and add it to the marinade. Coarsely chop the garlic and add it as well. Add the thyme and olive oil and mix.
    • If the skirt steak is long, cut the steak into 2 or 3 manageable sized pieces. Then place them in a 2-gallon resealable freezer bag or a baking pan big enough to hold the steak and the marinade. Pour the marinade carefully into the resealable bag or baking pan. Seal it or cover the pan with plastic wrap and then marinade the meat for a minimum of 4 hours and up to 12 hours in the refrigerator.
    • Don’t go over 12 hours as the acidity in the wine will start to break down the fibers of the steak.
    • Take the steak out of the fridge about an hour before you are ready to cook it, to let it come to room temperature. Once you are ready, preheat the grill on high for 10 minutes. Then remove the steak from the marinade, letting any excess marinade drip off. Salt and pepper the steak generously on both sides, then grill the steak for 2 minutes per side on the high heat.
    • If you forget to take the steak out of the fridge, don’t stress. Just cook it for an additional minute or two per side.
    • Let the steak rest for 8 to 10 minutes before slicing the steak against the grain diagonally and serving.
    Calories: 749kcal | Carbohydrates: 20.5g | Protein: 61.2g | Fat: 36.9g | Saturated Fat: 10.7g | Cholesterol: 134mg | Sodium: 180mg | Potassium: 884mg | Fiber: 0.9g | Sugar: 15.4g | Calcium: 56mg | Iron: 7mg

    The post Grilled Sangria-inspired Marinated Skirt Steak appeared first on Eat The Love.

  • Fresh Cherry Cheesecake Cups … pretty desserts that taste as good!
    25 May 2022

    When colours, textures and flavours come together to scream delicious, delicious, delicious! A crisp biscuit base, juicy cherries, then a smooth white chocolate cheesecake filling topped with a sweet slightly tangy cherry jelly from scratch. It might look involved but it's far from it.

    The post Fresh Cherry Cheesecake Cups … pretty desserts that taste as good! appeared first on .

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