Join Elizabeth "E" Locke-Thomas weekly to help "Bake the World a Better Place!" Learn new recipes and culinary skills. Fun for the whole family!

Homemade Applesauce

Video

Supplies:
4 Apples
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
Sauce pot
Cutting board
Wooden spoon
Knife or cheese grater
Jar or container for your delicious apple sauce

 

Banana Bread

Video

Supplies:
1/2 cup unsalted butter or margarine melted and cooled slightly
2/3 cup light brown sugar, lightly packed make sure it is fresh and soft
2 large eggs - or 1/2 c. applesauce for vegan
2 cups mashed very ripe bananas about 3-4 bananas
2 teaspoons pure vanilla extract
1 3/4 cups all purpose flour or all purpose gluten free flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 - 1/3 cup brown sugar (or more, if desired) for topping

PAN SIZES: The recipe instructions are for a 9x9 square pan , but we will be using a muffin pan. Divide batter between 12 greased muffin cups, adjust bake time to about 15 minutes (or until a toothpick inserted into the center comes out clean).

Note: if you use a loaf pan it will take longer than 15-20 minutes to cook

 

Simple Summer Sauce

Video

Supplies:
1 Vidallia Onion or sweet onion
12 plum tomatoes
1 head garlic
Olive oil
Salt
Basil - fresh if possible
Your choice pasta or spaghetti squash

 

Strawberry Jam

Video

Supplies:
4 c Strawberries or fruit of your choice - frozen also fine
4 c sugar - can be raw sugar or honey also
1/2 c orange juice or lemon - either works
2 box pectin
8 jam jars or can use 2 recycled spaghetti sauce jars too

 

Cream Pie

Video

Supplies:

• Hand mixer with beater attachment or stand up mixer
• Medium microwave safe bowl
• Spatula for mixing/ folding
• Grater

Ingredients:

CRUST – WE ARE NOT MAKING CRUST TOGETHER – PLEASE PREPREP THIS PORTION OF THE PIE

1 9-inch Girl Scout Cookie flavor of your choice or any cookie (or store bought cookie crust) GF cookies work great here!

25 Cookies
5 Tbsp Butter
2 Tbsp Sugar (for graham cracker crust only)

• Finely crush your cookies. Using a food processor for this step is easier, but you can also place the cookies in a plastic bag and roll the sealed bag with a rolling pin. If you're using a rolling pin, seal the bag but leave about an inch open for air to escape. You'll have to put some muscle in it to get a fine crush. The crust sticks together best when the cookies are crushed finely.
  • NOTE: You do NOT need to remove the filling from the cookie if you are using a sandwich crème like our Peanut Butter Sandwiches.
• FOR GRAHAM CRACKER CRUST ONLY (skip step if using cookies): Add Sugar to melted butter.
  
•  Stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9" pie plate.
• Chill until ready to fill. At least 30 minutes before filling.
• Store bought is absolutely ok here – we are going with easy  

Filling:

•  4 ounces unsweetened chocolate, plus more for topping
•  1 14 ounce can sweetened condensed milk 
• 2 cups heavy whipping cream 
• 1/4 cup powdered sugar ( if you only have semi sweet chips make your whip cream in two batches – one without the sugar)
• 1 teaspoon vanilla extract 

Instructions:

• Chop chocolate and place in a medium-sized microwave-safe bowl. Heat on 50% power in the microwave in 30-second increments, stirring between each, until melted and smooth.
• Stir sweetened condensed milk into chocolate. Set aside.
• Place heavy whipping cream in the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat until stiff peaks (whipped cream) forms, slowly adding powdered sugar and vanilla during mixing.
• Carefully fold half of the whipped cream mixture into the chocolate mixture. Place in prepared pan. Top with remaining whipped cream. Shave extra chocolate on top, for garnish, optional.
• Chill pie at least 2 hours before slicing and serving. Store loosely covered in refrigerator.

Nondairy Substitute:

Easy Dairy-Free Whipped Cream
Author: Alisa F

Prep time: 10 mins
Total time: 10 mins
Serves: 3/4 cup

Please note the Prep time is hands on time only.

Ingredients:

• 1 (14-ounce) can full-fat coconut milk or coconut cream
• 2 tablespoons powdered sugar, or to taste (no more than 3 tablespoons)
• 1/2 to 1 1/4 teaspoons pure vanilla flavoring or extract, to taste
• Thickener, if needed

Instructions

1. Chill a small mixing bowl and beaters or a whisk in the freezer for 30 minutes or more.
2. Do not shake the coconut milk or cream. Open it, and if there isn’t a thick, spoonable cream, cover and refrigerate it for several hours or overnight.
3. Scoop 3/4 cup of the solid coconut cream from the top of the can and put it in the chilled small mixing bowl. Whisk or beat the coconut cream with your hand mixer (with chilled beaters) until it is smooth and slightly fluffy, about 1 minute.
4. Sift in the powdered sugar. Add the vanilla and whisk or beat with a hand mixer on low speed to incorporate the ingredients.
5. If your coconut cream was too soft, or you need a thicker whip, you can add a thickener and whisk or beat until combined.
6. Cover and refrigerate the coconut whip for up to 3 days. It will thicken a little more as it chills.
   

 

Num Num Cookies & Soft Pretzels

Video

First we will prep the chocolate chip cookies. Then while those are chilling in the fridge before baking we will create soft pretzels.

Ingredients needed for both recipes:

Num Num Cookie ©Disney

Ingredients:

• 1 Cup Butter (2 Sticks)
• 1 1/4 Cup Brown Sugar
• 1 Egg
• 1/4 Cup Sugar
• 1 Egg Yolk
• 1 Tsp Sea Salt
• 1 Tsp Vanilla Extract
• 1 Tsp Baking Soda
• 2 1/4 Cups Flour
• 1 Cup Chocolate Chips

Homemade Soft Pretzels

Ingredients:

• 1 1/2 cups warm (110 to 115°F) milk (can substitute with water if non-dairy)
  
• 1 tablespoon brown sugar (granulated or coconut sugar works as well)
  
• 2 teaspoons coarse sea salt*, plus extra for sprinkling
• 1 (0.25-ounce) package active dry yeast
  
• 4 1/2 cups all-purpose flour, plus more if needed (can use white whole wheat flour or GF Flour as well)
  
• 2 tablespoons melted butter, plus extra for brushing (or Non-Dairy Margarine)
  
• 9 cups water
• 1/2 cup baking soda
• 1 large egg (whisked with 1 tablespoon water)

 

Full Meal (Salad, Lasagna, Garlic Bread, Cobbler)

Video

Before beginning your LIVE with “E” you need to

1. Shop for your ingredients.
2. Create an invitation for your family, inviting them to dinner,
3. Set the table. Your table will require a salad plate, a bread plate, an entrée plate a salad plate. Cutlery is salad fork, entrée fork, knife and spoon, desert fork.

Being a part of family,  means being aware of, and participating in, the traditional family events that parents often handle and children take for granted. It is important to know how to create a menu and shopping list, how to time dinner, how to serve dinner, how to clean up dinner including storing left overs.

This is a 3 course meal. Salad, Entrée served with Bread and Dessert. Before beginning our cooking, we will review the table set up. Then move back into the kitchen to begin our dinner.

Set aside 2 hours for this live as we take you through all the requirements for this ambassador badge.

While learning to cook and spending time together is the purpose of “Cooking with “E” it’s nice for you to realize you have also earned a badge not just a fun patch.

What badges will todays and the last 6 lives with “E” cover for other age levels?

• Ambassador “Dinner Party”
• Senior “Locavore”
• Cadette “New Cuisine”
• Junior “Simple Meals”
• Brownie “Simple Snacks”
• Daisy “Cook”

Salad

• Romaine
• Onions – red
• Tomatoes
• Olive Oil
• Parmesan – traditional or Vegan
• Vinegar – red wine or rice wine
• Dry spice – basil, oregano, salt, pepper

Lasagna

Baking dish

• 2 packages Lasagna Noodles
• 1 tsp. extra-virgin olive oil, plus more for drizzling
• 2 lb. ground beef or one package Vegetarian Crumbles
• 4 cloves garlic, minced
• 2 tsp. dried Basil
• 2 Whole Zucchini
• Kosher salt
• Freshly ground black pepper
• 2 (32-0z.) jars marinara – your favorite sauce or use the Pomodoro you learned
• 16 oz. whole milk ricotta – or Cottage cheese small curd – or Tofutti Ricotta
• 1/2 c. freshly grated Parmesan, divided traditional or Vegan
• 1/4 c. chopped parsley, plus more for garnish
• 2 lb. sliced mozzarella or shredded or “ Italian” blend shredded

Cobbler

Baking Dish

• 1  box Yellow cake mix – GF or Regular
• 1 Large can of your favorite fruit (29 oz) pie filling or fresh frozen
• 1 stick of butter or margarine
• Brown Sugar

Garlic Bread

Cookie sheet and Aluminum foil

• 1/2 cup butter, melted
• 3 to 4 garlic cloves, minced
• 1 loaf (1 pound) French bread, halved lengthwise
• 2 tablespoons minced fresh parsley

 

Dinner for Four - Chicken Schnitzel, Israeli Salad, Hummus, Tahini and Rice

Video

This meal is a favorite with meat eaters, gluten free consumers, vegetarians and vegans alike as it can be modified and is flavor-rich. This is a many stepped meal but will teach you several techniques and tricks that will come in handy throughout your life in the kitchen.

Meal for 4 – double recipe or reduce in half based on your family size

Israeli Salad

• 1 Tomato – beef steak size or 2 plum
• 2 Cucumbers
• ¼ c Chopped Parsley
• ½ c. Rice wine vinegar
• ½ lemon squeezed
• Salt to taste

Hummus

Please Note: you will need a food processor for theis recipe. if you do not have one you can buy ready-made hummus and watch this step.

• 1 can Garbanzo Beans
• 3 Tbs Tahini paste
• ¼ Lemon Juice
• 2 cloves fresh garlic
• 1 tsp powdered garlic – adjust to taste
• 1 tsp salt – adjust to taste
• ½ c Water

Tahini

• 1 jar or can Tahini paste
• ½ cup lemon juice
• ½ cup water
• 1 Tbs Salt
  
• 1 Tsp chopped parsley

Chicken Schnitzel

• 2lbs Chicken breast – boneless skinless (Vegetarians 4 Portobello Mushroom Caps)
• 2 eggs – (Vegans juice from garbonzo can aka Aquafaba)
• ¼ c water
• 1 box mashed potato flakes – this is our breading and is GF – extra crispy results!
• 1 Tsp Cayenne
• 1 Tbs Cumin
• 1 Tsp Black Pepper
• 2 Tsp Salt
• 2 Tbs Garlic Powder
• Vegetable oil for frying

Rice

• 2 c Jasmine rice – or whatever you have, Brown, Wild, Basmati
• 4 c Water
• 2 Tbs olive oil
• 1 Tsp salt

* Store bought Pita bread or can be eaten without bread at all

 

Peanut Butter Layered Dessert

Video

Peanut butter layered goodness. So many folks asking for dessert so I am giving you my favorite flavors all together!

Ingredients

CRUST

• 36 Peanut Butter Patties or Tag-a-Longs or chocolate creme cookies
• 1/3 cup butter melted

PEANUT BUTTER LAYER

• 8 oz cream cheese softened
• 1 cup smooth peanut butter
• 1 cup powdered sugar
• 1/4 cup milk
• 1 1/2 cups whipped topping such as Cool Whip

CHOCOLATE LAYER

• 2 boxes of instant chocolate pudding 4 servings size
• 2 3/4 cups milk

TOPPING

• whipped topping
• 1 bag of Reese’s Mini Peanut Butter Cups
• peanut butter chips
• Chocolate Syrup optional

Instructions

CHOCOLATE COOKIE CRUST

1. In a food processor, finely crush chocolate cookies. Stir in melted butter. Press into a 9″ x13″ pan or glass dish. Place in the freezer while preparing the next layer.

PEANUT BUTTER LAYER

1. With mixer on medium, cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping.
2. Spread the peanut butter layer on the chocolate cookie crust. Place in the freezer while preparing the next layer.

CHOCOLATE LAYER

1. In a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.)
2. Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes.
3. Top with remaining whipped topping, chopped Reese’s Mini Pieces, peanut butter chips and chocolate sauce if desired.

Refrigerate at least 3 hours.

 

Cheater Cheater Cinnamon Rolls

Video

Part of our "semi-homemade" series - it doesn't have to be completely from scratch to be homemade and delicious! These Cinnamon Rolls are ridiculously easy to make and ready in under 45 minutes. They taste amazing and are topped with luscious cream cheese frosting.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 12

Author Annie N

Ingredients

For the cinnamon rolls:

• 12oz rolls of pre made croissant dough, Can use Vegan or GF premade here found in specialty stores
• 2/3 stick unsalted butter, or margarine softened, but not melted
• 1 1/2 cups light brown sugar
• 1 1/2 tbsp ground cinnamon

For the frosting:

• 6 oz cream cheese, or tofutti at room temperature
• 1/2 stick unsalted butter, or margarine at room temperature
• 1 tsp vanilla extract
• 2 1/2 cups icing/powdered sugar

Instructions

1. Preheat the oven to 350F and spray a 10 inch round pie dish with cooking spray. You can also use a 9×9 inch square pan – I would also line with grease proof paper if using a metal pan.
2. Place the sugar and cinnamon into a small bowl and gently mix to combine the two. Leave to one side.
3. Have your butter ready – make sure it’s very soft. I would usually use a lot more butter, but since croissant dough has quite a lot of butter in, you don’t want it drowning in butter and becoming a soggy mess!
4. Work with one packet of croissant dough at a time – place a large silicone mat on your work top, or flour the worktop. I find a silicone mat much easier, no flour required and the dough did not stick at all.
5. Gently unroll the croissant dough so you have the longest edge facing you. Lightly spread butter over the dough and then spoon 1/3 of the sugar mixture over the dough. Spread the sugar out with your spoon until it covers the dough.
6. We’re going to roll it short ways to make a very large, but short cinnamon roll, so turn yourself 90 degrees (left or right, it doesn’t matter) so one of the short sides of the roll is at the top, Gently, but tightly start to roll it towards you. Once you have a giant cinnamon roll, take a very sharp knife (or dental floss) and slice the large roll into 4. My rolls were around 1 1/2 inches thick.
7. Place the rolls into your prepared pan with the swirls facing up. Repeat with the remaining two packs of croissant dough until your pan is full of 12 gorgeous cinnamon rolls.
8. Place in the oven for 23-27 minutes, until golden all over and risen. Mine took 25 minutes.
9. Leave to cool for at least 45 minutes, before making the glaze. Place the cream cheese, butter and vanilla extract into a large bowl and beat until fluffy, around 2 minutes on medium speed with a hand mixer. Add in the icing sugar and mix on a low speed until the mixture comes together.
10. Once the mixture comes together, turn up the speed and beat on medium speed until you have a smooth, pour-able glaze.
11. Spoon or pour the glaze all over the cinnamon rolls and dig in!
12. Alternatively, you can bake the cinnamon rolls the day before and make the frosting. Leave them to cool and then cover in cling film overnight. Make the frosting and place in a jug. Cover with cling film and place in the fridge. In the morning, get the frosting out of the fridge and leave to come to room temperature. When ready to serve, divide the cinnamon rolls onto plates and microwave for 30 seconds – 1 minute. Pour on cream cheese glaze and dig in!
13. Cinnamon Rolls will keep covered in the fridge: with frosting for 2 days, without frosting, for 4 days.

 

Lemonade Blueberry Cupcakes

Video

• 1 package white, yellow or lemon cake mix (regular size)
•  1-1/4 cups milk
• 1/4 cup canola oil
• 3 large eggs
• 1 cup Lemonade cookie crumbs
• 1 cup blueberries – fresh or frozen (well drained)
• Additional Lemonades cut in half for decoration

Tools

• Muffin tins
• Muffin tin papers
• Bowl
• Whisk, hand mixer or fork

Directions

1. In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on high for 2 minutes.
2. Gently fold in cookie crumbs.
3. Fill paper-lined muffin cups two-thirds full.
4. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean.
5. Cool for 10 minutes before removing from pans to wire racks to cool completely.
6. Frost cupcakes; Place cut cookie on top for decoration

Frosting Ingredients

• 1 cup Butter - Softened (we used Salted Sweet Cream Butter)
• 5 cups of Powdered Sugar
• 1 tablespoon of Lemon Zest
• 1/4 cup of freshly squeezed Lemon Juice

Tools

• Yellow food color
• Decorating bag and tip
• Mixer
• Grater for zesting

Instructions

1. In a mixer, add the butter and the lemon juice.
2. Cream together on low speed until they are completely combined.
3. Add the powdered sugar one cup at a time and continue to beat on medium speed until the frosting is creamy.
4. Add the lemon zest and 1 small drop of yellow food coloring (if desired)
5. Continue to mix.
6. If the frosting is too runny, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.

Homemade Pizza

Video

Quick shopping list

• 1 cup warm water 105-110 degrees F
• 1 TBS sugar
• 1 TBS active dry yeast
• 1 TBS olive oil
• 2 to 2 1/2 cups all-purpose flour*
• 1 tsp salt
• 6 oz tomato paste (1 -6 oz can)
• 15 oz tomato sauce (1 - 15 oz can)
• 1-2 TBS oregano to taste
• 2 TBS Italian seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ TBS garlic salt
• ¼ tsp freshly ground black pepper
• 1 tsp sugar* coconut sugar for paleo or omit

Toppings are your choice

• 2 lbs cheese - Italian Blend or Mozzarella
• 2Tbs Fresh Garlic
• 2 Tbs Fresh Basil
• Assorted veggies and meats as your family prefers

Easy Homemade Pizza Dough

This Easy Homemade Pizza Dough recipe yields the best ever homemade pizza in 30 minutes FLAT!

It’s made with only 5 ingredients and does not require any rising! Plus it is vegan with a gluten-free option!

Prep Time5 minutes

Cook Time25 minutes

Total Time30 minutes

Servings1 large pizza (12 Servings)

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• rolling pin
• pizza stone

Ingredients

• 1 cup warm water 105-110 degrees F
• 1 TBS sugar
• 1 TBS active dry yeast
• 1 TBS olive oil
• 2 to 2 1/2 cups all-purpose flour*
• 1 tsp salt

Instructions

1. Preheat oven to 450 degrees F. Grease a pizza pan or large jelly roll pan and set aside.
2. Put warm water into a large mixing bowl.
3. Add sugar and yeast and stir to combine.
4. Let mixture sit for 5 minutes, or until it becomes frothy and bubbles form.
5. Add olive oil and gently stir to combine.
6. Add 2 cups of flour and salt and mix with a spatula until a ball begins to form (dough will still be slightly sticky). Add more flour as needed to form a dough ball.
7. Transfer to a floured surface and knead into a smooth dough, adding up to ½ cup extra flour if needed.
8. Roll dough into your desired shape and gently transfer to your prepared pan.
9. To ensure the dough doesn't form air pockets, use a fork to prick to the dough all around (gently so you do not poke holes all the way through the crust).
10. Bake on the lower rack of your preheated oven for 5 minutes and remove from your oven. (this is just to very slightly prebake the dough). If you notice air bubbles forming, poke them with a fork to let the air out.
11. Add pizza sauce and toppings of choice!
12. Bake on the lower rack of your oven for around 15-20 minutes until the crust looks crispy and lightly browned.
13. Let cool, cut and serve.

Notes

*I often use 1 cup whole wheat flour and 1 to 1 1/2 cups all-purpose flour!**Gluten Free Option: I have used 1:1 all-purpose gluten-free baking flour to make this dough and it turned out very well.

Optional: if you have more than 30 minutes you can let this dough rise until doubled in size after you form a smooth ball. It results in a softer, more tender dough but rising is not necessary at all.

Easy Homemade Pizza Sauce Recipe

This is the best Easy Homemade Pizza Sauce Recipe ever! It's ready in 5 minutes and made with only 9 ingredients!

Plus this healthy pizza sauce recipe is gluten-free, paleo-friendly, dairy-free, & vegan!

Prep Time5 minutes

Total Time5 minutes

Servings 24 Servings (2 14" round pizzas)

Equipment

• glass batter bowl
• measuring spoons
• red spatula

Ingredients

• 6 oz tomato paste (1 -6 oz can)
• 15 oz tomato sauce (1 - 15 oz can)
• 1-2 TBS oregano to taste
• 2 TBS Italian seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ TBS garlic salt
• ¼ tsp freshly ground black pepper
• 1 tsp sugar* coconut sugar for paleo or omit

Instructions

1. Mix tomato paste and sauce together in a medium size bowl until well combined (all the lumps of paste are incorporated into the sauce).
2. Add the rest of the ingredients (oregano, Italian seasoning, garlic powder, onion powder, garlic salt, pepper and sugar) and mix well!
3. Use in your favorite pizza recipe!

Notes

*sugar can be omitted and it will still taste great!

To store:

• Refrigerate: Store in an airtight container in the refrigerator for up to one week. The sauce will thicken in the refrigerator, so be sure to let it come to room temperature or gently warm it in the microwave before using!
• Freeze. Store in an airtight container in the freezer for up to two months!

Ingredient Substitutions

• Tomato Sauce. Sometimes I run out of cans of tomato sauce and in a pinch I have used a can of diced tomatoes that I tossed in my blender to turn into sauce! You can also use fresh blended tomatoes as well!
• Oregano/Italian seasoning. I always make this with dried spices, but feel free to use fresh! Also, if you like a tamer sauce you might want to start will less and add more to your liking!
• Garlic salt. If you don't keep garlic salt on hand, feel free to use a little more garlic powder and regular sea salt!
• Granulated sugar. You can use coconut sugar or honey instead of granulated sugar.

 

Instructions

Make the cheese sauce:

• Mix flour, sea salt, and garlic powder together in a small bowl. Set aside.
• Add 1 cup milk and whisk until the mixture is smooth.
• Add sour cream (or Greek yogurt) and whisk until smooth.
• Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.
• Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
• Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
• In a medium saucepan over medium heat, melt the butter.
• Add flour mixture and whisk to combine.
• Cook for 1 minute until mixture is slightly brown.
• Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. Serve warm!

 

Cooking with “E” Chicken Stir Fry

See Calendar for Schedule

Quick shopping list

Ingredients

• 1 lb boneless, skinless chicken breast cut into 1 inch cubes
• salt and pepper to taste
• 2 tbsp olive oil divided
• 2 cups broccoli florets
• 1/2 yellow bell pepper cut into 1 inch pieces
• 1/2 red bell pepper cut into 1 inch pieces
• 1/2 cup baby carrots sliced
• 2 tsp minced ginger
• 2 garlic cloves minced

Stir Fry Sauce

• 1 tbsp corn starch
• 2 tbsp cold water
• 1/4 cup low sodium chicken broth
• 3 tbsp low sodium soy sauce
• 1/4 cup honey
• 1 tbsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes

Rice

• 2 c rice – jasmine or basmati personal fav – or what is in your cupboard
• 1Tsp salt
• 2Tbs olive oil

Instructions

Stir Fry Sauce

1. In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
2. Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
3. Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
4. Reduce heat to medium and add remaining tablespoon of oil to the skillet.
5. Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.
6. Add chicken back into the skillet and stir to combine.
7. Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
8. Bring to a boil, stirring occasionally, and let boil for one minute.
9. Serve with rice and/or chow mein if desired.

 

Cooking with E - Game Day Treats

Video

When you are entertaining friends it's good to know how to make a few never fail treats. It doesn't have to be fancy it needs to be tasty and colorful.

Deviled Eggs

• 6 large eggs – hard boiled and peeled
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• salt and pepper, to taste
• paprika, for garnish

Spinach Dip

• 2 boxes (10 oz) frozen spinach leaves, chopped (do not use fresh, frozen only!) frozen chopped spinach, thawed and drained
• 1 cup regular mayonnaise (do not substitute!)
• 1 envelope onion soup mix (powder) (from 2 oz box)
• 1 container (16 oz) sour cream
• 2 cans (8 oz each) water chestnuts (chopped or diced) drained
• 1 french bread or bread bowl

NACHOS

• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 1 lb. ground beef –or vegie meat substitute
• 2 garlic cloves, minced
• 1 tbsp. taco seasoning
• kosher salt
• 1 (15-oz.) can refried beans
• 1/4 c. water
• 1 large bag tortilla chips
• 2 c. shredded cheddar
• 2 c. Shredded Monterey jack
• 1 (15-oz.) can black beans, drained

FOR TOPPING

• 1 large tomato, diced
• 1 avocado, diced
• 1/4 c. thinly sliced green onions
• 1/4 c. fresh cilantro leaves (optional)
• Sour cream, for drizzling
• Hot sauce or salsa, for drizzling

DIRECTIONS

1. Preheat oven to 425º and line a large baking sheet with foil. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add ground beef and cook until no longer pink, 6 minutes more. Drain fat.
2. Add garlic and taco seasoning and season with salt. Cook until meat is well browned and slightly crispy, 5 minutes more. Add refried beans and water to skillet and stir until combined.
3. Add half the tortilla chips and top with beef-bean mixture, half the cheese, half the black beans, Repeat one more layer.
4. Bake until cheese is melty, 15 minutes.
5. Scatter with tomato, avocado, green onions, and cilantro. Drizzle with sour cream and hot sauce and serve immediately.