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My Current Favorite Sandwich

This my current favorite sandwich, I say current because it changes all the time. I don’t crave sandwiches often but when I do its usually pretty specific. My favorite bread at the moment, which happens to be sprouted, Truff Mayo, tomatoes, avocado and sprouts. Pick your favorite cheese and meat and your ready to go. I eat mine with Maui onion chips.

Soo good !

Ingredients :

  • Sprouted Bread or your favorite bread
  • mayo, I used Truff Mayo
  • Turkey Deli slices
  • Havarti cheese
  • tomato
  • avocado
  • marinated onions
  • broccoli sprouts or your favorite kind
  • salt and pepper
  • onions chips to go with

Assemble and enjoy, make sure to season your tomatoes and avocados !

For the marinated onions you want to thinly slice with a knife or mandolin a red onion. Then add to a shallow bowl with, dried thyme, dried oregano, salt and pepper and a splash of vinegar. cover the onions with extra virgin olive oil and store in the fridge until read to use. let come to room temp before adding to sandwiches. they will last about a week or so.

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Naan Bread

I really love baking quick easy breads, Naan is one of my favorites and the kids love to help as well !

NAAN BREAD

COOK TIME

10 minutes

TOTAL TIME

1 hour 30 minutes

YIELD: 8 PIECES

INGREDIENTS

1/2 cup warm water

1 Packet of active dry yeast

1 teaspoon sugar

2 1/2 cups all-purpose flour plus more if needed

1/2 cup plain yogurt

1 teaspoon salt

1 tablespoon oil

some oil, for greasing the skillet

3 tablespoons melted butter

INSTRUCTIONS

In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well and let sit about 5 minutes. You will know your yeast is active because the mixture will be foamy. Add the flour to the bowl of a stand mixer fitted with a dough hook attachment. Add the yeast mixture, yoghurt, salt and oil, knead the dough in the mixer on low speed until the surface becomes smooth and shiny, about 10 minutes. If the dough is very sticky add 2 tablespoons of flour at a time until it comes together and pulls away from the side. Cover the dough with a damp cloth and let it rise in a warm place The dough should double in size, about 1 hour.

Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin.

Heat up a skillet (cast-iron is my favorite ) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.

Brush the naan with the melted butter, serve warm.

Indian inspired Butter Chicken

Prep Time1 hour

 Cook Time 40 minutes

 Total Time1 hour 40 minutes

 Servings 8

Ingredients

Butter chicken

2lbs chicken thighs cut into bite sized pieces

1 cup yogurt

2 tbsp garam masala

2 tsp paprika

2 tsp salt

2 tsp black pepper

1 tsp coriander powder

2 tsp turmeric

8 cloves of garlic grated

4 cm ginger grated

Jasmine or long grain white rice for serving

Butter chicken sauce

1 14oz can tomato sauce

2 cups heavy cream you can also use coconut milk (I don’t like it so I used cream instead)

1 large yellow onion chopped

4 cloves of garlic grated

2 inch piece ginger grated

5 tbsp butter

2 tsp coriander

1 tsp turmeric

Fresh cilantro for serving

Butter chicken and sauce

Combine the yogurt and spices and add the chicken and mix to fully coat chicken. Cover and let marinate overnight.

In a pan heat some oil and brown the chicken for 5 minutes, you will have to do this in batches. Set each batch aside on a plate until all the chicken is browned

Add 2 tbsp butter and the onions and cook until translucent, add 1 tbsp butter after about 3 minutes, cook in total for 6 minutes

Add the garlic and ginger and the spices and stir in the last tbsps. of butter

Add the tomato sauce, heavy cream and the chicken back in the pan

Cover with a lid and cook for 15 minutes on medium low

Chop some cilantro and stir in

Serve the butter chicken over rice and eat with naan and more fresh cilantro

Butterscotch no churn ice cream

Butterscotch no churn ice cream 

Ingredients

  • 2 cups 1 pint heavy whipping cream
  • 1 14-ounce can sweetened condensed milk

Butterscotch Sauce:

•  2/3 Cup light brown sugar 

• 4 Tbsp. Unsalted butter 

• 2/3 cup heavy cream

• 1 pinch sea salt

  1. Make your butterscotch sauce 
  2. Add all ingredients into a saucepan over medium high heat and whisk to combine. Cook over medium heat for 4-5 minutes or until  thick and coats the back of a wooden spoon. 
  3. Transfer to a jar and allow to cool 
  4. Make the ice cream 
  5. In the bowl of a stand mixer fitted with a whisk attachment whip the heavy cream until stiff peaks form 
  6. In a separate bowl combine the sweetened condensed milk and vanilla extract 
  7. Gently fold the condensed milk into the whipped cream mixture
  8. Once fully combined transfer to a freezer safe container and pour half of your butterscotch sauce into the ice cream and use a knife to swirl.
  9. Cover with lid or plastic wrap and freeze for 6hrs 
  10. Enjoy with remaining butterscotch sauce on top !

HALLOWEEN CANDY BAR BLONDIES !

quick and easy way to use up leftover candy !

Use your leftover Halloween candy to make an extra special sweet treat !

  • Prep Time: 10 MINUTES
  • Cook Time: 30 MINUTES
  • Total Time: 40 MINUTES
  • Author: SHERRY  
  • YIELD: 9 servings

INGREDIENTS

  •  1 cup all-purpose flour
  •  ½ tsp baking powder
  •  ¼ teaspoon salt
  •  ½ cup unsalted butter, melted and cooled
  •  1 egg, room temperature
  •  1 Cup light brown sugar
  •  1 teaspoon vanilla extract
  • 1 chopped leftover Halloween candy

INSTRUCTIONS

  1. Preheat your oven to 350°F. Line an 8 x 8 pan with parchment paper and set aside.
  2. In a medium bowl whisk together flour, baking powder, and salt. Set aside
  3. In a large mixing bowl whisk together the butter and brown sugar. Add the egg and vanilla extract and mix well.
  4. Add the wet ingredients to the dry and stir to combine. Mixture will be thick and glossy.
  5. Stir in a scant 1 cup of coarsely chopped candy, leave a little for the top
  6. Put the dough into your prepared pan and press to make sure its even. Top with remaining candy
  7. Bake for 25-30 minutes or until the brownies are golden brown. Let the blondes cool for 15 minutes before cutting
  8. Once the blondies are cool, cut into 9 squares and enjoy!