Dads French Toast 🍞🧈

• January 2, 2023
• Uncategorized

• 1 cup of warm milk
• 3-4 Tbsp butter melted
• 2 eggs, 1 yolk
• cinnomin
• 1/4 cup of brown sugar
• 1 Tbsp white sugar
• pinch of salt

• Recipe

Chicken Shawarma

• January 2, 2023
• Uncategorized

• 3/4 tbsp ground cumin
• 3/4 tbsp ground coriander
• 3/4 tbsp garlic powder
• 3/4 tbsp paprika
• 1/2 tsp ground cloves
• 1/2 tsp cayenne pepper, more if you prefer
• Salt
• 8 boneless. skinless chicken thighs
• 1 large onion, thinly sliced
• 1 large lemon, juice of
• 1/3 cup Private Reserve extra virgin olive oil

• To Serve
• 6 pita pockets
• Tahini sauce or Greek Tzatziki sauce

INSTRUCTIONS

In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice

Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces. place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don’t have time, you can cut or skip marinating time)

when ready; preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.

Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.

While the chicken is roasting. prepare the pita pockets. Make tahini sauce according to this recipe or Tzatziki sauce according to this recipe.

To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like, Serve immediately!

• Recipe

Keatons Chocolate Chip Cookies 🍪

• January 2, 2023
• Uncategorized

Turn on oven to 350 degrees
(doubled)
Put mixer on scale and add
(230g) -115 grams butter
(200g) -100 grams white sugar
(160g). -80 grams brown sugar

Mix it Keaton!
Now add to the bowl

(2) -1 egg
Mix it Keaton, Now add
(350g) -115g grams all purpose flour
(4g) -2 grams baking SODA
(4g) -2 grams of salt
Mix it Keaton

Now add
(450g) -225 grams chocolate chips
Mix it. Scoop cookies.
Bake for 12-14 minutes
Only 1 tray at a time

• Recipe

Cream Cheese Lemon Brownies 🍋

• January 2, 2023
• Uncategorized

• 1/2 Cup melted butter
• 4 oz. Cream cheese, soften
• 3/4 Cup sugar (140 g)
• 2 Eggs room temperature
• 1 Tsp. Lemon extract
• 2 Drops yellow food color (optional)
• 3 Tbs. fresh lemon juice
• 1/2 Tsp. Baking powder
• 3/4 Cup all purpose flour (100g maybe use 80)
  • Lemon Glaze
• 1 Cup powdered sugar
• 1-2 Tbs. fresh lemon juice
• 1 Tsp. Lemon O zest (optional)

Flour & butter an 8 x 8 glass baking pan, cook for 30 mins 350 degrees. If using metal, temperature and baking time may very.

• Recipe

Pie crust (Quiche)

• January 2, 2023
• Uncategorized

INGREDIENTS

• 1 ½ cups flour
• 8 tablespoons chilled butter
• 1 egg yolk
• 3 tablespoons cold water, approximately

1. Put the flour into the container of a food processor.
2. Cut the butter into small cubes. Add it to the flour and start blending. When mixture resembles coarse meal, add the egg yolk. Continue blending while gradually adding the water. Add enough water so that the dough will come away from the sides of the container and be firm but pliable enough to shape into a ball.
3. Wrap the ball of dough in wax paper and chill briefly. Lightly flour a flat surface, flatten the dough slightly and roll it out with a rolling pin into a circle.
4. Place the dough into a nine- or 10-inch pie plate or quiche tin. Build up and flute the rim of the pastry.

• Recipe

Tiramisu

• January 1, 2023
• Uncategorized

INGREDIENTS

Yield: 6 to 8 servings

• 4large egg yolks
• ½cup/100 grams granulated sugar, divided
• ¾cup heavy cream
• 1cup/227 grams mascarpone (8 ounces)
• 1¾cups good espresso or very strong coffee
• 2tablespoons rum or cognac
• 2tablespoons unsweetened cocoa powder
• About 24 ladyfingers (from one 7-ounce/200-gram package)
• 1 to 2ounces bittersweet chocolate, for shaving (optional)

PREPARATION

1. Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
2. In the medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
3. Combine espresso and rum in a shallow bowl and set aside.
4. Using a sifter, dust the bottom of a 2-quart baking dish (an 8×8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
5. Working one at a time, quickly dip each ladyfinger into the espresso mixture — they are quite porous and will fall apart if left in the liquid too long — and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
6. Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
7. Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

• Recipe