by capedemo | Aug 7, 2023 | Cooking with Cape Demo
Delicious strawberry banana quesadilla with creamy peanut butter in every bite. This sweet take on traditional quesadillas is a fun way to get fruits that taste like your fav a peanut-butter-and-jam-samie! Enjoy the perfect breakfast, snack, or even dessert that’s great for kids.
Ingredients:
- Nonstick cooking spray or olive oil
- 2 tablespoons natural creamy peanut butter
- 2 whole grain tortillas (or gluten free, grain free, regular)
- 1 banana, sliced
- 4-5 strawberries, sliced
- 1/8 teaspoon cinnamon, if desired
- Optional: 1 tablespoon chocolate chips, dairy free if desired
Instructions:
- Heat a large skillet over medium heat and spray the pan with nonstick cooking spray or drizzle with olive oil or coconut oil.
- Spread 1 tablespoon of the peanut butter evenly over each tortilla. Arrange both the banana and strawberry slices over one tortilla, sprinkle with a pinch of cinnamon and add chocolate chips if using. Top with the remaining tortilla, peanut butter side down. Press gently to help them stick together.
- When the skillet is hot, add the quesadilla, flipping once, until golden brown, about 2 minutes per side. Cut into the quesadilla 3 times to make 6 triangles total. Serves 2, 3 slices each.
Thank you Ambitious Kitchen for this yummy recipe!
by capedemo | Jul 4, 2023 | Cooking with Cape Demo
When you air fry the tacos, the cheese gets all melted and crisps on the edges, which is SO good! I love to throw a ton of cheese on mine and then when they come out, top with lots of sour cream and Mexican hot sauce! Skip the bottled “taco sauces” and go for Mexican hot sauce, it will make your taco even better!
Equipment
Ingredients
- 10 stand and stuff taco shells
- 450g lean ground beef
- 1 packet of taco seasoning
- 1 cup shredded sharp cheddar cheese
- Lettuce, sour cream, tomatoes for serving
Instructions
- Preheat the air fryer to 190 degrees.
- While it preheats, brown ground beef in a skillet. Add taco seasoning. Cook until browned.
- Fill shells with ground beef and cheese. Put in the air fryer. You will have to cook in batches depending on how big your fryer is.
- Cook 3 – 4 minutes, until brown and cheese is melted.
- Serve immediately with desired toppings.
Thank you Welcome to Ideas for the Home by Kenarry for this taco-licious recipe!
by capedemo | Jul 4, 2023 | Cooking with Cape Demo
Cake pops can be a pain to make (mixing crumbled cake with frosting, rolling it into balls, then dipping? Who has time for that? These brownie pops are an easier, and just as delightful, take on the dessert. You simply add popsicle sticks to baked brownies and chill them before dipping them in melted chocolate. Just set out a platter of these sweet bites at your next gathering and await all the compliments. Because serving food on a stick so that guests can nosh with one hand and hold a drink in the other means you’re a host who cares.
Ingredients
- 230ml neutral oil (like olive, coconut or vegetable)
- 226g unsalted butter, melted
- 1½ cups sugar
- 1½ cups brown sugar
- 6 eggs
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 2 cups cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 15 ice cream sticks
- 340g dark chocolate, melted
- Sprinkles or melted white chocolate, for decorating
Directions
- Preheat the oven to 180°C. Lightly grease a 22-by-33-cm baking pan and line it with parchment paper, leaving an inch of overhang on both sides.
- In a large bowl, whisk the oil with the butter, sugar, brown sugar, eggs and vanilla extract to combine.
- Sift the flour, cocoa powder, baking powder and salt into the oil mixture. Stir to combine. Pour the batter into the prepared pan.
- Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool completely.
- When the brownies are cool, use the parchment overhang to pull the brownies out of the pan. Cut the brownies into 15 even pieces. Slip an ice cream stick into the side of each brownie and then place on a parchment-lined baking sheet. Transfer the baking sheet to the refrigerator and let the brownies chill for 15 to 20 minutes.
- Dip each brownie into the melted chocolate and then put it back on the baking sheet. Garnish with sprinkles or white chocolate as desired. Refrigerate for 5 to 10 minutes until the chocolate sets. Keep chilled until ready to serve.
Thank you PureWow for this yummy recipe!
by capedemo | Jun 6, 2023 | Cooking with Cape Demo
A great way to eat up leftovers that we have in the fridge from other meals enjoyed throughout the week. Everyone gets to stuff their own baked potato to make it a meal with a variety of veggies, proteins and flavorful toppings. The Build-Your-Own Baked Potato Board brings the fun together for spud creativity at your fingertips.
Ingredients
- Butter
- Sour cream
- Shredded cheese
- Blue cheese
- Grilled chicken
- Bacon
- Hummus
- Avocado
- Chopped kale mix
- Steamed broccoli
- Cherry tomatoes
- Green onions
- Sliced jalapeño
- Cilantro
- Salsa
- Hot sauce
- Salt
- Pepper
- Red pepper flakes
Instructions
Baking Potatoes
- Preheat Oven to 220°C
- Prep baking sheet with parchment paper (and optional oiled baking rack)
- Wash potatoes thoroughly with a vegetable brush and pierce the skin of the potato with a fork several times.
- Rub with olive oil (melted butter works great, too!) and sprinkle generously with kosher salt.
- Bake at 220°C for 45-60 minutes, flipping the potatoes about halfway through, if not using a rack. Check for doneness by piercing with a fork or squeezing with an oven mitt.
Arranging the Board
- Place toppings in small bowls for serving and arrange around the perimeter of the board, leaving space for potatoes in the center.
- Slice each potato down the middle and squeeze gently to open. Place the baked potatoes in the center of the board.
- Top and enjoy!
Thank you The Baker Mama for this yummy recipe!
by capedemo | Jun 6, 2023 | Cooking with Cape Demo
Cozy, delicious and easy to make – this easy sick day recipe is sure to help you feel a little bit better! Easy to make in the instant pot, crock pot or on the stove. Lemony and healthy! You can serve it with rice, pasta or zucchini noodles.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup celery chopped finely
- 1 cup onion chopped finely
- 1 tablespoon garlic minced, about 5 cloves
- 2 cups carrots sliced in small circles
- 1/2 teaspoon salt
- 1/2 teaspoons pepper
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 4 bay leaves
- 680g boneless, skinless chicken breasts about 3 chicken breasts
- 6 cups chicken broth low or no salt
- 1/2 cup fresh squeezed lemon juice (off to the side)
- 1 cup dry orzo or other pasta sub zoodles or GF pasta
StoveTop Instructions
- Chop all vegetables (I prefer to put mine in the food processor!) In a large pot, heat olive oil in the pan and sauté celery, onion + garlic until fragrant and softened (about 5-10 minutes)
- Once cooked, stir in carrots and spices (including bay leaves).
- Place whole chicken breasts on top of vegetables. Cover with chicken broth. Do not add lemon juice to the pot.
- Cover pot and bring to a boil. Once boiling, reduce heat and simmer over low-medium heat for 45 minutes to an hour.
- While the soup cooks, bring a pot of water to a boil and cook your pasta per the directions.
- After one hour, remove bay leaves from the chicken broth and discard. Remove chicken from the pot + shred on a cutting board with forks or in a mixer.
- Add shredded chicken, lemon juice and cooked pasta or zoodles to the pot. Stir to combine and enjoy!
- Pro Tip: To avoid soggy pasta/noodles: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. This prevents the pasta/noodles from absorbing chicken broth and turning mushy
Crockpot Instructions:
- In a pan, heat olive oil over the stovetop. Sauté celery, onion + garlic until fragrant and softened, approximately 5-10 minutes.
- Add sautéd veggies to the crockpot. Stir in carrots and spices.
- Place whole chicken breasts on top of vegetables in a crock pot. Cover with chicken broth. Do not add lemon juice to the pot.
- Place the lid on the crockpot and cook on low for 8 hours or high for 4-6 hours
- While the soup cooks, bring a pot of water to a boil and cook your pasta per the directions.
- Remove bay leaves from the broth and discard. Remove chicken from the pot + shred on a cutting board with forks or in a mixer.
- Add shredded chicken, lemon juice and cooked pasta or zoodles to the pot. Stir to combine and enjoy!
- Pro Tip: To avoid soggy pasta/noodles: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. This prevents the pasta/noodles from absorbing broth and turning mushy
Thank you The Clean Eating Couple for this yummy recipe!
