Buttermilk Beignets Buttermilk Beignets

 

Ingredients

For the Beignets

• 2 cups (240g) all-purpose flour, plus extra for dusting
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup (50g) granulated sugar
• 1 large egg, room temperature
• ½ cup (120g) buttermilk, cold
• ¼ cup (60ml) whole milk (or more buttermilk)
• 2 tbsp (30g) unsalted butter, melted and cooled
• Vegetable, canola, or peanut oil for frying (~2–3 cups)

For Finishing Touches

• Powdered sugar, generously for dusting
• Optional: Ground cinnamon or lemon zest in the sugar

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Step-by-Step Instructions

1. Mix Dry Ingredients

In a large bowl:

• Whisk together flour, baking powder, baking soda, salt, and sugar until well blended.

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2. Combine Wet Ingredients

In a separate bowl:

• Beat egg, then whisk in buttermilk, milk, and melted butter until smooth.

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3. Make the Dough

• Pour wet ingredients into dry.
• Stir gently with a wooden spoon or spatula until a soft, shaggy dough forms.

Let rest 5 minutes—this hydrates the flour and makes rolling easier.

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4. Roll & Cut

On a lightly floured surface:

• Turn out dough and gently pat or roll to ¼-inch thickness.
• Use a sharp knife or pizza cutter to cut into 2-inch squares or rectangles.
• Reroll scraps once if needed.

5.Fry in Batches

• Carefully add 4–6 beignets at a time—don’t overcrowd.
• Fry 1–2 minutes per side, flipping once, until deep golden brown and puffed.
• Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray.

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7. Dust & Serve

• While still warm, transfer to a wire rack set over parchment.
• Sift or shake powdered sugar generously over the top—don’t hold back!

Serve immediately while hot and pillowy.

Old-Fashioned Orange Candy

 

INGREDIENTS:

Orange slice candies

Powdered sugar

Pecans, chopped or ground

DIRECTIONS:

Put candy in microwavable bowl and microwave until soft. Twenty seconds is plenty in my microwave.

Immediately, place the candy between slices of plastic wrap, waxed paper or parchment paper and roll out until flat. Dip in powdered sugar and then in pecans.

Let cool and enjoy!

Pineapple Cream Cheese Cobbler

 

Ingredients

Pineapple Layer

2 cans (20 oz each) crushed pineapple, undrained

¾ cup granulated sugar

1 tablespoon cornstarch

1 teaspoon vanilla extract

Cream Cheese Layer

Ezoic

8 oz cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

Cobbler Batter

1 cup all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

¼ teaspoon salt

1 cup milk

½ cup unsalted butter, melted

Preparation

Step 1: Prepare the Pineapple Base

Preheat oven to 350°F (175°C). In a bowl, combine crushed pineapple, sugar, cornstarch, and vanilla extract. Stir until evenly mixed and set aside.

Step 2: Prepare the Cream Cheese Mixture

In a separate bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Set aside.

Step 3: Make the Cobbler Batter

In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Add milk and whisk until smooth and lump-free.

Step 4: Assemble the Cobbler

Pour melted butter into a 9×13-inch baking dish. Pour the batter evenly over the butter—do not stir. Spoon the pineapple mixture evenly over the batter, then drop spoonfuls of the cream cheese mixture across the top.

Step 5: Bake

Bake for 50–60 minutes, or until the top is golden brown and the cobbler is bubbling around the edges. Allow to cool for 10–15 minutes before serving.

A creamy chicken stew without the cream

 

Ingredients

2 tablespoons olive oil

1 1/2 pounds chicken thighs, cut into 1-inch pieces

3 tablespoons all-purpose flour

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon salt, plus more to season

6 cloves garlic, minced

1 onion, diced

3 carrots, peeled and sliced

2 large potatoes, cut into 1/2-inch cubes (1 pound)

3 cups chicken broth

1 bay leaf

1/2 cup milk

1 cup green peas, frozen

Black pepper, to season

Instructions

Place chicken on a cutting board, dice into 1-inch pieces, and season generously with salt and pepper.

In a large skillet, warm the olive oil, add the chicken, and cook for 4-5 minutes until browned on all sides. You don’t need to cook the chicken all the way through, simply sear it in the juices before adding it to the slow cooker. Note: If the slow cooker has a removable stovetop-safe pot, you can place it directly on the stovetop top and cook the chicken directly in the removable pot and then return it to the slow-cooker base.

Once the chicken is seared, place it in the slow cooker, add flour, thyme, rosemary, and salt, and stir until the chicken is well coated in the flour and herbs.

Add the garlic, onion, carrots, and potatoes to the slow cooker, and stir to combine. Then pour in the broth and add the bay leaf.

Cover and cook on low for 7-8 hours or on high for 3-4 hours.

Once cooked, add the frozen peas and milk, stir to combine, and cook for an additional 10-15 minutes on high until the peas are warmed through. At this point, you can also adjust the thickness of the stew by adding a bit more flour if it’s too thin or a splash of chicken broth if it’s too thick.

Savory Mini Vegetable Omelets

 

Ingredients

• 4 large eggs, beaten

• ½ cup finely chopped bell peppers (red and green)

• ¼ cup finely shredded zucchini or cabbage

• 2 tablespoons sliced green onions

• ¼ cup shredded cheese (cheddar or mozzarella)

• Salt to taste

• Black pepper to taste

• 1 tablespoon vegetable oil or butter (for greasing the pan)

Instructions

• Crack the eggs into a medium bowl.

• Add salt and black pepper and whisk until well combined.

• Stir in bell peppers, zucchini (or cabbage), green onions, and cheese.

• Heat the multi-hole omelet pan over medium-low heat.

• Lightly grease each hole with oil or butter.

How to Make

• Pour the egg and vegetable mixture into each hole, filling about ¾ full.

• Cook for 2–3 minutes until the bottom is set and edges look firm.

• Gently fold each omelet in half using a spatula.

• Cook for another 1 minute on each side until fully cooked.

• Remove from the pan and serve warm.

Variations

• Protein Boost: Add chopped cooked chicken, turkey, ham, or bacon bits.

• Spicy Version: Mix in chili flakes or a dash of hot sauce.

• Mediterranean Style: Use feta cheese, spinach, and sun-dried tomatoes.

• Low-Carb Option: Skip cheese and add more leafy vegetables.

Tips

• Chop vegetables finely so they cook evenly.

• Cook on low to medium heat to avoid burning.

• Cover the pan briefly if you prefer a softer texture.

• Store leftovers in the fridge up to 3 days and reheat easily.

Healthy Red Pepper Zucchini Muffins

 

Ingredients: Defining Structure, Moisture, and Lift

The full components for fluffy, savory muffins (makes about 12 standard muffins):

I. The Wet and Savory Core:

• **1 large** zucchini, grated, excess moisture squeezed out
• **$\frac{1}{4}$** red pepper, finely chopped (Aromatic element)
• **200g (1 cup)** grated cheese (e.g., Cheddar or Parmesan) (Flavor and moisture binder)
• **2** eggs (Binder)
• **100g ($\frac{1}{2}\text{ cup}$)** milk (or plain yogurt/buttermilk) (The final liquid)
• **80g ($\frac{1}{3}\text{ cup}$)** neutral oil (e.g., olive or vegetable) (Fat/tenderizer)

II. The Dry Structure and Seasoning:

• **125g (1 cup)** all-purpose flour (The main structure)
• **5g (1 tsp)** baking powder (The primary leavener)
• **4g (1 tsp)** salt (Flavor balance)
• **4g (1 tsp)** pepper (Spiciness)

Phase 1: Vegetable Preparation and Mixing Wet Ingredients

1. **Prep Vegetables (MOISTURE CONTROL MANDATE):** Grate the **zucchini** and place it in a clean kitchen towel. **Squeeze out all excess liquid** firmly. Finely chop the **red pepper**. If desired, sauté the pepper for $3\text{ minutes}$ in a little oil and let cool.
2. **Mix Wet:** In a large bowl, whisk the **eggs**, **milk**, and **oil** until combined. Add the squeezed **zucchini**, **red pepper**, **grated cheese**, **salt**, and **pepper**. Stir well.

Phase 2: Finalizing the Batter and Baking

3. **Combine Dry (GENTLE FOLD PROTOCOL):** In a separate bowl, whisk together the **flour** and **baking powder**. Pour the dry ingredients into the wet ingredients. **Fold gently** until *just* combined. The batter should be thick and lumpy; stop mixing immediately when no more dry streaks are visible.
4. **Fill Muffin Tin:** Divide the batter evenly into 12 greased or lined muffin cups, filling them about $\frac{2}{3}\text{ full}$.
5. **Bake (QUICK BAKE PROTOCOL):** Bake at $375^\circ\text{F}$ ($190^\circ\text{C}$) for **$20\text{–}25\text{ minutes}$**, or until a toothpick inserted into the center comes out clean.
6. **Cool and Serve:** Allow the muffins to cool in the pan for $5\text{ minutes}$ before transferring to a wire rack. Serve warm or at room temperature.

Savory Pan-Fried Shrimp and Fish Cakes

 

Ingredients

For the Seafood Base

1 lb raw shrimp (peeled, deveined, coarsely chopped)

or white fish fillet (cod, halibut, or sole)

1 large egg (or egg white)

1/4–1/2 cup Panko breadcrumbs or cornstarch

For the Vegetable Mix

2–3 scallions (green onions), finely chopped

1/4 cup carrots, finely diced or julienned

1 teaspoon minced garlic or ginger juice

Seasonings

1 tablespoon soy sauce or salt to taste

1/2 teaspoon sugar

Optional: black pepper, paprika, or lemon zest

For Cooking

2–3 tablespoons neutral oil (canola or vegetable oil)

Instructions

Pulse the shrimp or fish in a food processor until a chunky paste forms.

Avoid over-processing to keep texture.

Transfer the seafood paste to a large bowl.

Add scallions, carrots, garlic or ginger, egg, and breadcrumbs.

Mix until sticky and well combined.

Shape into round patties about 1/2-inch thick.

Use wet hands if the mixture is sticky.

How to Make

Heat oil in a non-stick skillet over medium-high heat.

Place patties gently into the hot oil without overcrowding.

Pan-fry for 2–4 minutes per side until golden brown.

Flip carefully to maintain shape.

Remove when cooked through and springy to the touch.

Drain on paper towels before serving.