Its been a while since I got around to uploading a recipe. Life has been so wonderfully busy. I am finally realizing the importance of a lot of things I didn’t care for before. I guess this is how it feels to be an adult. I started eating healthier and working out as well. I have been doing the paleo diet for a few months and it was getting boring to eat grilled chicken breast every day. So I wanted to come up with something different and put my cast iron skillet to good use. Here is a sort of healthy recipe for people who want to have delicious and good food.
- 3 Medium Chicken Thighs
- Bone-in Skin on 2 Chicken Wings
- Butter- 2 tbs
- Olive Oil-1 tbs
- Salt, Pepper, Paprika to Taste
- 4 Medium Russet Potatoes (Peeled and Diced into 1-Inch Cubes)
- Baby Carrots-2 Cups (Halved Longways)
- Onion-1 Medium
- Cloves Garlic-Diced 5 minced
- Soy Sauce-1/2 Cup
- Honey-1/2 Cup
- Ketchup-1/4 Cup
- Chicken Stock-1 Cup
- Heat a large cast iron skillet over medium-high, add butter and olive oil.
- Pat dry chicken with paper towel and season with salt, pepper, and paprika to taste.
- Place chicken skin side down in the hot skillet, and cook just until brown. Flip chicken and brown on the other side. Do not cook all the way through. Remove from pan and set aside.
- In the same skillet, add baby carrots and potatoes. Season with salt and pepper. Cook over high heat until they develop some color. About 8 minutes. *TIP: Only stir occasionally. This allows more color to develop. Color = FLAVOR! Once slightly golden but NOT cooked through, remove from the pan and set aside.
- In the same pan, add onion, and more olive oil if needed. Saute onion until translucent. While onion is cooking, make the sauce. Whisk to combine coconut aminos (soy sauce substitute), honey, ketchup and chicken stock in a small bowl. Set aside.
- Add garlic to onion and cook 1 minute. Add sauce and bring to a simmer to reduce slightly. About 5 minutes. Add carrots and potatoes to the skillet and toss in the sauce. Nestle in chicken pieces.
- Finish cooking in a 425°F oven for about 15-20 minutes OR until chicken reads an internal temperature of 165°F.
Lobongo Lotika Preparation
I never thought that I will be able to cook let alone make things that I’ve never been introduced to before. Growing up, my mother being a full-time worker always made the time and put in the effort to make traditional food that we couldn’t buy around us because we never lived in Bangladesh.I would help my mom out in the kitchen all the time and always felt that I will never be able to do what she was doing. But somewhere in my head, all the things that I have seen her do have stuck with me, I guess. After all these years when I work in the kitchen, I feel like I”ve achieved such a great feat making things from scratch. And it becomes decently impressive to people around me. It is quite surreal, I feel a bit grown up. Here is a grown-up recipe. Follow the link below to view the steps clearly.
To make the filling
- Desiccated Coconuts-2 cups
- Sugar- 2 cups
- Cardamom Powder- 1/4 tsp
- Semolina- 1/4 cup
- Cloves- As needed
To make the Dough
- Flour- 2 cups
- Sugar- 2 Tbs
- Salt- 1 pinch
- Oil- 1/4 cup
- Water- As needed
- To make the filling, in a saucepan put coconut, sugar and about 1 Tbs of water to melt the sugar quickly. Turn the saucepan on after combining all the ingredients. The mixture will become thick and will turn liquidy. Add semolina and cardamom powder, cook a bit more so it develops the flavor. Keep aside on a plate to cool.
- To make the dough combine flour, sugar, salt, and oil in a mixing bowl. Add about a little bit more than half a cup of water to form the dough.
- Make 10-12 balls of dough. Roll them out one at a time and put about two tablespoons full of filling in the middle of the dough.
- Brush some water all around the edge of the dough. Fold the top half of the dough towards the middle. Brush the water only on one side of the dough. Folding from the top right corner to the middle. Brush water to the remainder of the dough folding again from right to the center. keep repeating the folds until all the dough gathers in the center. Pierce the middle with a piece of clove.
- Heat about 2 cups of oil in a frying pan. Deep fry the parcels three at a time making sure to cook all the sides evenly.
- Serve while it’s hot.
Not Yo’ Mamas Pudding
I have never tasted banana pudding before until two weeks ago at a Barbecue restaurant. I instantly fell in love with it and could not forget how satisfyingly beautiful it tasted. That was three weeks ago. I was craving to have this pudding since then. I asked around at my workplace to see if anybody has a guaranteed recipe that is easy to put together. And here is the recipe that I tried. It makes enough for at least 15 people. I had banana pudding to eat for a week and had shared one whole pie dish with a family. I substituted vanilla wafers for Chessmen cookies.
- Can sweetened condensed Milk- 1 (14-ounce)
- Frozen whipped topping- 1 (12 ounces)
- Pepperidge Farm Chessmen Cookies- (2 bags)
- Bananas- 6 to 8 sliced
- Milk- 2 Cups
- Instant French vanilla pudding mix- 1 box (5 ounces)
- Softened cream cheese- 1 box (8 ounces)
- Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
- In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
- Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
- Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.
- Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
This is sort of a throwback recipe. I have done this one a while back and they came out pretty nicely. I was very proud to have thrown this together for my parents.
Preheat oven to 400 degrees.
In a small saucepan bring water and butter to a boil. Stir in the flour, reducing heat to low. Stir vigorously, over low heat for 1 minute, or until the dough forms a ball. Remove from heat.
Beat in all of the eggs at once. Continue beating until smooth.
Drop 1/4 cup of dough about 3 inches apart on a baking sheet.
Bake for 35-40 minute, until puffed and golden. Cool completely.
While they are cooling, prepare the whipped cream. Using a stand mixer whisk the heavy cream until soft peaks form. Add powdered sugar and vanilla. Beat until stiff peaks.
Once the puffs are cool, using a serrated knife, cut the top 1/3 off each puff. Fill each puff with a scoop of whipped cream. Place the top back on.
Dust with powdered sugar
Woke up dazed feeling amazed. Wanted to do something new but quick and special too.
There isn’t really a set recipe to make banana pancakes. Basically, I used 1 large banana, 1/4 cup of flour, 2 egg and a bit of cinnamon sugar. Spread some confectioners sugar on top with some blueberries drizzled with Maple syrup.