BOOMSHAKALA Cinnamon Rolls

This past summer, I held a series of dinner parties with my classmates. Each dinner was a different theme like Italian and Mexican. Most recently, the theme was breakfast for dinner.

I made these cinnamon buns that were to DIE for. It was my first time making them but they were very easy and were divine when warm.

Ingredients:
Dough:
1 Cup of Warm Whole Milk
1/2 Cup of Salted Butter
1/3 Cup of Granulated Sugar
2 1/2 Teaspoons of Dry Active Yeast
2 Large Eggs
4 Cups of All Purpose Flour
2 Teaspoons of Salt

For The Cinnamon Filling:
1 Cup of Brown Sugar
1/2 Cup of Salted Butter, Softened
2 1/2 Tablespoons of Ground Cinnamon
3/4 Teaspoon of Ground Nutmeg

For the Glaze:
1/2 Cup of Cream Cheese, Softened
1/2 Cup of Unsalted Butter, Softened
2 Teaspoons of Vanilla Extract
2 Cups of Powdered Sugar

Cooking Instructions:
1. Start by setting the butter and cream cheese out to soften.

2. Next, heat up the milk. I microwaved it but you also put it on the stove.

3. Using a mixer (the paddle attachment), add the milk to the softened butter. Then mix in the sugar, yeast, and 1/2 cup of flour. You can also mix it in by hand - I was too lazy to get my mixer out and ended up mixing everything by hand.

4. Use the bread hook on the mixer to mix in the remaining flour, eggs, and salt. Let the mixer run for about 10 minutes.

5. Let the dough sit for 60-90 minutes to allow it time to rise (the dough should double in size).

6. While the dough is rising, start on the cinnamon filling.

7. Mix all of the brown sugar, salted butter, ground cinnamon, and ground nutmeg together.

8. Before working with the dough, I laid seran wrap on counter and sprayed it with pam.

NOTE: You can also lay four down on the surface.****

9. Place the dough on the seran wrap and use a rolling pin to roll out the dough. Unfortunately, I didn't have a rolling pin so I just used my fingers.

10. Preheat the oven to 350 degrees.

11. After the dough has been flattened out, add the cinnamon filling. I used a knife to spread the filling out all over the dough.

12. Then roll up the dough.

13. After rolling up the dough, cut the dough into 1 1/2 inch pieces.

14. Place the rolls into a greased 9"x13" baking dish.

15. I let the rolls sit in the baking dish for a while longer (like 20 minutes) and the dough rose even more.

16. Cook the rolls for about 25 minutes or until the edges are golden brown.

17. While the rolls are baking, work on the glaze.

18. Using a mixer, beat the cream cheese, butter, vanilla, and powdered sugar together.

19. As soon as the rolls come out of the oven, spread the glaze over the rolls.

For best results, enjoy while warm :)

They are seriously DELICIOUS!




Recipe from A Spicy Perspective 

Shrimp and Vegetable Quinoa Bowl

Whenever I mention quinoa - I get the same reaction... "I'm not really a fan of quinoa." 

I say FALSE. You just haven't had quinoa prepared the right way (stay tuned for the secret). I promise you this dish is seriously YUMMY. 

Ingredients:

1 Cup of Quinoa (I use the white/tan quinoa)

2 Cups of Chicken Broth

1/2lb of Shrimp 

1 Package of Pre-cut Bella Mushrooms

1 Package of Baby Spinach 

1 Package of Pre-cut Broccoli 

3 Zucchinis 

2 Teaspoons of Garlic Powder

2 Teaspoons of Paprika

1 Teaspoon of Onion Powder

With this recipe, I usually am able to make 4-5 portions

Cooking Instructions:

1. Start by adding the chicken broth to a pot and bring to a boil. 

NOTE: The key to tasty quinoa is the chicken broth. This provides more flavor as quinoa has a generally bland flavor. 

2.  Once the broth has reached a boiling point, add the quinoa. The quinoa should cook for about 20 minutes or until all of the liquid has been absorbed. I would taste the quinoa before serving it just to make sure it is fully cooked. 

IF NOT, add some more chicken broth. 

3. While the quinoa is cooking, cut up the zucchini. 

4. Start pre-heating a pan to cook the vegetables. 

5. I start by adding the vegetables that will need the most cooking time, the broccoli, mushrooms, and zucchini. 

I like my vegetables to be soft so I usually cook my vegetables for at least 10 minutes. 

I add the spinach last. 

6. After all the vegetables have been added, incorporate the spices (garlic powder, onion powder, and paprika).

7. Meanwhile, put on another pan to cook the shrimp. I usually cook them on medium heat for 3 minutes. 

8. Now that all the cooking is complete, it is now time to assemble this totally delicious dish. 

I put the quinoa on the bottom, then the vegetables, and then the shrimp. 

9. ENJOY :))))))) 

This dish is great to bring to work for lunch at work or even have for dinner if you get home late at night as I sometimes do. 

Best part about a dish like this is that you can add any kind of vegetables or protein you like. I have so far stuck to seafood (salmon and shrimp). 

For extra flavor, you could create a marinade for the protein. I have done an asian one (soy sauce, sesame oil, ginger, honey, garlic, rice wine vinegar, and brown sugar). 

Hope you all enjoy this dish as much as I do and now have a love for quinoa! 

Spinach, Artichoke, Cheese, and Pork Ravioli

If you guys could not tell already, I am a HUGE fan of meal prep.

This meal does require a tiny bit of effort but is delicious! This meal can be made in advance and then  stored in the freezer until you are ready to eat them.

Ingredients:
1 Package of Wonton Wrappers
1 Package of Spinach
1 Can of Artichokes
1 Small Container of Ricotta Cheese
1 1/2 Cup of Mozzarella Cheese
1 Can of Tomato Sauce
1/2 lb of Ground Pork
1 Teaspoon of Garlic Powder
1 Teaspoon of Onion Powder
1 Teaspoon of Paprika


Cooking Instructions:
1. Start by placing the spinach and artichokes into the food processor.

2. Once the spinach and the artichokes have been finely chopped - add the mozzarella and the ricotta cheese (add as much or as little cheese as you would like).

3. Once the spinach, artichoke, and cheese mixture is complete - cook the ground pork to the pan. While the pork is cooking, add the onion powder, paprika, and garlic powder.

4. Once the meat is done cooking. It is time to start assembling the ravioli! You will need the wonton wrappers and a small bowl of water.

5. Take one wonton and place some of the spinach, artichoke, and cheese mixture in the middle of the wonton. Then add some pork on top.

6. Once the mixture is on the wonton, use your finger to put water around the edges of the wonton.

7. Then fold the wonton in half and make sure all of the edges are sealed.

8. REPEAT until all of the ravioli has been made.

9. In regards to meal prep, I separate the ravioli into portions. I put about 8 ravioli each in a plastic bag.

10. Store the ravioli in the freezer.

11. Once you are ready to eat the ravioli, start to boil the water in a pot and remove the ravioli from the freezer.

12. After the water has come to a boil, add a tiny bit of olive oil and salt into the water. This will help prevent the ravioli from sticking to each other.

13. Place the ravioli into the hot water. They should only need to cook for 3-4 minutes.

14. While the ravioli is cooking, start heating up the tomato sauce.

15. Once the ravioli is cooked, use a colander to drain the water.

16. Then combine the ravioli and tomato sauce together and top with mozzarella cheese and VOILA RAVIOLI!!!!

COME ON! How good does that look?!

SO YUM!

Cinnamon Sugar Muffins

These seem simple but are moist and SO delicious.

Just ask Mary!

                    

Ingredients:

Muffins: 

1 1/2 Cups of All-Purpose Flour 

1/2 Cup of Brown Sugar 

2 Teaspoons of Baking Powder

1 Teaspoon of Cinnamon 

1/4 Teaspoon of Baking Soda

1/2 Teaspoon of Salt

3/4 Cup of Milk 

1/3 Cup of Canola Oil

2 Large Eggs

Crumb Topping:

1/3 Cup of Brown Sugar 

1/3 Cup of Sugar 

1 Teaspoon of Cinnamon 

1/4 Teaspoon of Salt 

1/2 Cup (1 Stick) of Unsalted Butter, Melted

1 1/2 Cups of All-Purpose Flour

Cooking Instructions:

1. Start by combining all of the dry ingredients together (flour, brown sugar, cinnamon, baking soda, baking powder, and salt). 

2. Start adding all the wet ingredients to the dry ingredients. Then mix them all together.

3. This is an extra step but I separate the egg yolks from the egg whites. Then I whisk the egg whites till they look foamy. This will make the muffins taste light and moist. 

NOTE: If you choose to separate the egg whites - make sure to fold in the egg whites as gently as possible. It is crucial not to over whip the eggs once they have been added to the batter. 

4. Preheat the oven to 375 degrees. 

5. Once the muffin batter has been created. It is time to create the crumb topping. 

6. Start by melting the stick of butter. 

7. Then combine all of the ingredients together.

8. Once the topping has been created, it is time to start putting the batter into the cupcake tins. 

Start with the batter. I use a measuring cup to put the batter into the tins. 

9. Once the batter has been placed in the tins - it is time to add the topping. There isn't really a trick to this - i just sprinkled it on and made it sure it was on different parts of the muffins.

10. Cook for about 9 minutes. Stick a tooth pick in the muffins to make sure they are fully cooked. If they are fully cooked - then the toothpick will come out clean and no batter will be sticking to it. 

11. Let the muffins cool then enjoy!!! 

Chicken Potstickers

I don't know about you guys but I LOVE pot stickers. While the store bought ones can be delicious - I decided to make my own.

It is slightly time consuming but not terrible if you put on a movie or TV show.

When I come home from work, the last thing I want to do is spend 30 minutes making dinner. Pre-making almost 60 pot stickers makes dinner a breeze.

I can practically put the pot stickers on the stove to cook, change into my pajamas and come back and they are done. It is great!

Ingredients:
1 Pound of Ground Chicken
3 Ounce of Shiitake Mushrooms (At the grocery store I go to they sell them in a pack of six which is perfect)
2 Cloves of Garlic
2 Tablespoons of Reduced Sodium Soy Sauce (I use gluten free)
1 Tablespoon of Sesame Oil
1 Tablespoon of Freshly Grated Ginger
1 Teaspoon of Rice Wine Vinegar
1/4 Teaspoon of White Pepper
1 Package of Wonton Wrappers (mine had 40)
1 Cup of Cabbage (optional)

Cooking Instructions:
1. Start by cutting up the mushrooms and lettuce. Once I hand cut the mushrooms and the second time I put them in the food processor which was definitely faster.

2. Put the ground chicken into a bowl.

3. Combine the meat, mushrooms, and lettuce.

4. Make the marinade by adding garlic, white pepper, rice wine vinegar, grated ginger, and soy sauce into a small bowl.

5. Put marinade into the bowl with the meat and vegetables.

6. Now it is time to assemble the pot stickers.

7. Get a small bowl and fill it with water - you will use it to seal the wonton wrappers.

8. Start by placing a spoonful of the meat and veggie mixture (slightly larger than a quarter) into the center of the wonton wrapper.

9. Dip your finger in the water and run it along the far edges of the wonton wrappers.

10. Then fold the wonton wrapper in half and squeeze the edges together.

11. To store pot stickers you are not eating. Place in the freezer. I portioned out the pot stickers to about 6-7 pot stickers per plastic baggie. That way they are portioned out and keeps them from sticking together.

12. To cook the potstickers, place in a fan on medium heat with some olive or avocado oil. They should cook for about 7-10 minutes.

13. Enjoy with some soy sauce!!!

YUMMY YUMMY!

Recipe from Damn Delicious

MorROCKIN Chicken

This dish is seriously yummy. Super quick and easy to make. It may appear bland but I PROMISE it is anything but.

Ingredients:

2 Chicken Breasts

1 Teaspoon of Paprika

1 Teaspoon of Ground Cumin

1 Teaspoon of Garlic Powder

1 Teaspoon of Cinnamon 

1 Teaspoon of Ground Ginger

1 Teaspoon of Ground Coriander

1/2 Cup of Stock (I used chicken)

1/4 Cup of Honey

2 Teaspoon of Molasses

1 Medium lemon (zest and lemon)

Cooking Instructions:

1. Start by creating the marinade. I like to let my chicken marinade over night but a few hours will work as well. 

2. When you are ready to cook your chicken, preheat the oven to 400 degrees.

3.  Cook the chicken in foil with the marinade for about 15 minutes. (Make sure to check to see if the chicken is full cooked - it should not be pink on the inside).

4. After the chicken is fully cooked, enjoy! It comes out moist and delicious. The cinnamon has a really interesting effect on the taste - very unique but tasty. 

This dish would be great with a number of different side dishes such as roasted broccoli or broccolini. 

NOTE: This dish is from Bare Root Girl