Mtdl

Honey Baked Brie with Fig Jam and Walnuts

simplyscratch.com

Honey Baked Brie is one of the easiest appetizers to prepare. Double cream brie is topped with honey and baked, getting all soft and creamy before being topped with fig jam, toasted walnuts and rosemary. Serve with crostini and wine or champagne!

1 baguette (sliced)
olive oil or olive oil spray
1 clove garlic (peeled)
8 ounces double cream Brie cheese
honey
fig jam
3/4 cup toasted walnuts (chopped)
1 teaspoon rosemary (chopped)

See Full Recipe

Cabernet Roasted Cranberry Sauce

simplyscratch.com

In this Cabernet Roasted Cranberry Sauce, whole fresh cranberries and citrus juice and zest is roasted with sugar, cinnamon and wine for a festive and delicious cranberry sauce! Yields 3 cups or 24 (2 tablespoon) servings.

12 ounces fresh cranberries (rinsed)
1 teaspoon orange zest (plus half of its juice)
1 teaspoon lemon zest (plus half of its juice)
1 teaspoon lime zest (plus half of its juice)
3/4 cup dark brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon (or more to taste)
1 pinch fine salt
3/4 cup of water
1/2 cup cabernet sauvignon

See Full Recipe

Homemade Lemon Cake Mix

simplyscratch.com

This Homemade Lemon Cake Mix can be thrown together in no time! Use the mix right away or make it in advance and simply store it in your refrigerator until you’re ready to bake a 2-layer cake or 24 cupcakes.

1½ cups granulated sugar
2 medium lemons (zested)
2¾ cups cake flour
4 teaspoons baking powder
1 teaspoon fine salt (sea or Himalayan)
4 tablespoons unsalted butter (softened)

See Full Recipe

Homemade White Cake Mix

simplyscratch.com

Store-bought cake mixes are a thing of the past~ this Homemade White Cake Mix can be thrown together in literally no time and can be used right away or made in advance and stored in your refrigerator until your ready to bake. Homemade white cake at your fingertips! Yields 1 (2 layer cake) or 24 cupcakes.

2¾ cups cake flour (see notes)
1½ cups granulated sugar
4 teaspoons baking powder
1 teaspoon fine salt (sea salt or himalayan)
4 tablespoons softened unsalted butter

See Full Recipe

Asian Charred Broccoli Quinoa Bowls

simplyscratch.com

Asian Charred Broccoli Quinoa Bowl is healthy and nutritious. Roasted broccoli, spinach, purple cabbage, carrots and quinoa, topped with green onions and chopped peanuts. The easy and creamy sesame dressing seals the delicious deal. Prepare to fall in love.

1 cup uncooked quinoa
4 cups broccoli florets
2 tablespoons extra light olive oil
2 cups sliced purple cabbage
1 medium carrots (julienned)
5 ounces baby spinach
1/2 cup chopped (lightly salted roasted peanuts)
1/3 cup sliced green onions
2 tablespoons sesame seeds
1 teaspoon grated fresh ginger (or ginger paste)
2 teaspoons chili paste (Sambal Oelek)
4 teaspoons low-sodium tamari (or low-sodium soy sauce)
3 tablespoons toasted (dark sesame oil)
3 tablespoons rice vinegar
2 tablespoon tahini
kosher salt (to taste (about 1/2 teaspoon))

See Full Recipe

Chicken Shawarma Wraps with Lemon Tahini Yogurt Sauce

simplyscratch.com

Chicken shawarma wraps: chicken is so juicy and flavorful topped with the crisp pickles, onions and creamy sauce makes this one yummy chicken shawarma wrap.

1 cup plain yogurt
2 tablespoons tahini
1/2 lemon (juiced)
1/2 clove garlic paste
2 tablespoons parsley
1/4 teaspoon lemon zest
kosher salt ( to taste)
2 pounds boneless (skinless chicken thighs)
2 tablespoons extra light olive oil
1/2 lemon (juiced)
4 to 6 cloves garlic (finely grated or squeezed through a garlic press)
1 teaspoon cardamom
1/2 teaspoon white pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon smoked paprika
1/8 teaspoon ground clove
1/8 teaspoon ground nutmeg
1 large yellow onion (sliced vertically)
1 lemon (sliced)
6 pitas
sliced pickles (I buy Claussen and then slice them myself)

See Full Recipe

15-minute Enchilada Sauce

simplyscratch.com

15-minute enchilada sauce! This sauce is thrown it all together in one pan, simmered and can be used in any recipe calling for enchilada sauce.

15 ounces canned tomato puree
2/3 cup chicken broth
3/4 teaspoon cumin
1/2 teaspoons chipotle chili powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano (crumbled in your hand)
1/4 teaspoon garlic powder
1 pinch sugar
1/2 teaspoon kosher salt (more or less to taste)

See Full Recipe

Chicken and Rice Enchiladas

simplyscratch.com

Chicken and Rice Enchiladas couldn't be any easier! Toss cooked, shredded chicken with leftover rice, sautéed peppers, onions and garlic with homemade enchilada sauce. Roll into flour tortillas, smother with more sauce and freshly cheddar cheese for the ultimate enchiladas!

1 pound leftover cooked chicken breast (or use rotisserie chicken)
1 teaspoon kosher salt
freshly ground black pepper (to taste)
3/4 cup diced yellow onion
1/2 cup diced bell pepper (red, orange, green --any)
1 tablespoon finely diced jalapeño (seeds and ribs removed for less spice)
2 cloves garlic
1/2 cup coarsely chopped cilantro
1-1/2 cups leftover cooked brown or white rice
2 cups enchilada sauce
8 soft taco size tortillas
1 cup cheddar cheese (grated)

See Full Recipe

Simple Skillet Shepherd's Pie

simplyscratch.com

I took all the shortcuts I could to make this skillet shepherd's pie as easy as can be. Frozen veggies --check. Leftover mashed potatoes --check. This skillet meals comes together easily and is one comforting meal that the whole family will love.

4 to 5 medium russet potatoes (washed, peeled and cut into 2-inch chunks)
1/2 cup milk
4 tablespoons unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly black pepper
1/3 cup grated Parmesan cheese (optional)
2 teaspoons olive oil
1 cup diced yellow onion
1 clove garlic (minced)
1 teaspoon fresh thyme (chopped)
2 pounds lean ground beef (any)
1 to 2 tablespoons all purpose flour
1 tablespoon heaping tomato paste
2 tablespoons Worcestershire sauce
15 ounces canned low-sodium beef broth
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper (more or less to taste)
1 cup frozen peas and carrots blend
2/3 cup frozen green beans (I use haricot verts and sliced them in half while still frozen)
2/3 cup frozen corn
4 ounces sharp white cheddar cheese (shredded (I like Vermont white cheddar))

See Full Recipe

Crunchy Asian Veggie Salad with Honey Ginger Peanut Dressing

simplyscratch.com

This crunchy Asian Veggie salad has TWO kinds of cabbage, sliced bok choy, carrots, peppers, bean sprouts and green onions, tossed with sesame seeds, peanuts and drizzled with a deliciously amazing honey ginger peanut dressing! This recipe makes a big salad so it's great for parties, gatherings or for a weeks worth of salad for lunch!

1½ tablespoons creamy peanut butter
1½ tablespoons minced fresh ginger root
1 clove garlic (grated fine)
1/4 cup honey
1/4 cup peanut oil
1/4 cup unseasoned rice vinegar
1 tablespoon low-sodium tamari or low-sodium soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon kosher salt (more or less to taste)
1 head Napa cabbage (sliced)
1/3 head purple cabbage (sliced (about 1 to 2 cups))
1 pound about 3 baby bok choy, sliced
1 medium red bell pepper (sliced thin)
1 to 2 carrots (grated)
2 to 3 green onions (sliced)
1 cup bean sprouts (rinsed and drained)
1 tablespoon toasted sesame seeds (plus more for garnish)
1 cup coarsely chopped peanuts (plus more for garnish)
1/2 cup chopped cilantro (plus more for garnish (optional))

See Full Recipe