Beer and bacon flapjacks

by capedemo | Jun 14, 2022 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances

Calling all beer and bacon fans! (Cue sound of feet skidding on the floor as dads race into the room.) These beer and bacon flapjacks are for you.

You will need:

1 cup all-purpose flour

2 teaspoons baking powder

2 tablespoons sugar

1/2 teaspoon salt

1 egg

1/2 to 3/4 cup beer

2 tablespoons melted butter

3 pieces cooked bacon, cut into pieces

What to do:

In a bowl, briefly whisk together the flour, baking powder, sugar, and salt.

In a separate, larger bowl, beat the egg. Add the butter and 1/2 cup of beer and stir together. Add the dry mixture all at once and stir until well blended. Add additional beer as needed to get the consistency you prefer for pancakes, about an additional 1/4 cup.

Heat a skillet or griddle on medium heat. Grease with butter OR canola oil non-stick spray. Pour 1/4 cup of batter on the skillet. Sprinkle some of the bacon on top. Cook until the underside is golden brown, 2 to 3 minutes. Flip and cook the other side until golden brown, 2 to 3 minutes.

Serve with warmed maple syrup. Makes 8 pancakes.

Thank you The Decorated Cookie for this scrumptious recipe! 

QUINOA CHILI

by capedemo | Jun 14, 2022 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances

I tried something very different with my batch of chili – I added quinoa, and lots of it!

Ingredients:

• 1 cup quinoa
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 2 (14.5-ounce) cans diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (4.5-ounce) can diced green chiles
• 1 1/2 tablespoons chili powder, or more, to taste
• 2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper, to taste
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 1/2 cups corn kernels, frozen, canned or roasted
• 3 tablespoons chopped fresh cilantro leaves
• Juice of 1 lime, optional
• 1 avocado, halved, seeded, peeled and diced

Instructions:

1. In a large saucepan of 2 cups of water, cook quinoa according to package instructions; set aside.
2. Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
4. Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, if using, until heated through, about 2 minutes.
5. Serve immediately with avocado, if desired.

Thank you Damn Delicious for this scrumptious recipe! 

Easy Easter Coconut Ice Cream

by capedemo | Apr 16, 2022 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances

Super easy, super creamy Coconut Ice Cream, no ice cream machine needed! This no-churn ice cream recipe is a colorful and festive, simple, and fun option for Easter dessert.

Ingredients 

1. 2/3 cup sweetened coconut flakes, divided
2. pink food coloring
3. orange food coloring
4. 200g  sweetened condensed milk
5. 1 cup heavy whipping cream
6. 1 teaspoon vanilla extract

Instructions:

1. Place 1/3 cup of coconut flakes in a small bowl and the other 1/3 cup of coconut flakes in another small bowl. Add pink food coloring to one bowl and mix the coloring into the flakes using a fork. Mix until food coloring is evenly distributed and add more coloring if necessary. Repeat this process with the yellow food coloring with the other bowl of coconut flakes.
2. In a large bowl, stir sweetened condensed milk and vanilla together.
3. In a large separate bowl, beat whipping cream until stiff peaks are achieved.
4. Fold whipped cream into sweetened condensed milk mixture. Add coconut flakes and fold into mixture just until evenly distributed.
5. Place mixture in a loaf pan and place in the freezer for six hours. Serve as desired and store in the freezer.

Thank you to Seasonally Creations for this great recipe! https://www.seasonlycreations.com/easy-colorful-coconut-ice-cream-your-perfect-easter-recipe/

Easy Watermelon Sorbet

by capedemo | Feb 8, 2022 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances

Marry Me Chicken

by capedemo | Jan 14, 2022 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances

It’s a very easy recipe and requires less than 30 minutes of your time.

Ingredients

• 3 large boneless and skinless chicken breasts sliced into thin cutlets
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 6 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 cloves garlic minced
• 1 cup chicken stock
• 1 cup heavy cream (double cream in the UK)
• ½ cup parmesan cheese grated
• 1 teaspoon chili flakes
• ¼ teaspoon oregano
• ¼ teaspoon thyme
•  ⅓ cup sundried tomatoes chopped
• 1 tablespoon fresh basil leaves

_________________________________________________________________________

Instructions

• Season chicken with salt and pepper, then dredge in flour and shake off any excess.
•  In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
• Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
• Sauté the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan, scraping any bits stuck to the bottom of the pan with a wooden spoon.
• Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
• Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
• Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

Notes

• Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.
• To slice chicken breasts into thin cutlets: Place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board. 
• Typically, that is all you need to do! The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner.
• Boneless and skinless chicken thighs can be used in place of chicken breasts, but keep in mind that they take longer to cook.
• When sauteing the garlic, add a little bit of sundried tomatoes oil for more flavor.
• Do not use single/light cream as that won’t thicken the sauce enough.
• I recommend buying a block of parmesan cheese and grating it at home. I found that store-bought parmesan cheese doesn’t have much flavor, and doesn’t dissolve well in sauces.

Storing Tips

Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven, you will need to add a splash of water to thin out the sauce as it thickens in the fridge.

I don’t recommend freezing creamy sauces as they change textures to grainy when frozen.

Original recipe by little sunny kitchen

Garlic Butter Steak and Potatoes Skillet

by capedemo | Jan 7, 2022 | Cooking with Cape Demo, Home Appliances, Kitchen Appliances

The best steak and potatoes recipe you’ll ever have – Simple and so flavourful!

Ingredients

• 1 1/2 lb (650g) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak…)
• 1 1/2 lb (650g) baby yellow potatoes, quartered
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 5 garlic cloves, minced
• 1 teaspoon fresh thyme, chopped
•  1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh oregano, chopped
• Salt and fresh cracked pepper
• Crushed red chili pepper flakes, optional

The marinade

• 1/3 cup soy sauce (or coconut amino for paleo and gluten-free)
• 1 tablespoon olive oil
• 1 tablespoon hot sauce (we used Sriracha)
• Fresh cracked pepper

_________________________________________________________________________

Instructions

• To prepare the garlic butter steak recipe with potatoes wedges: In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside and allow steak strips to marinate while you cook potatoes.
• In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes wedges. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes wedges are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.
•  Keep the same skillet over medium heat and add the remaining 2 tablespoons of butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained steak marinade for later. Cook the steak strips on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
•  Right before the Garlic Butter steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes wedges back to the garlic butter steak pan and heat through. Adjust seasoning with salt and pepper if necessary.
• Remove from heat and serve immediately, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!

TIPS FOR THE STEAK AND POTATOES RECIPE

• You can pre-cook the potatoes wedges in boiling salted water for 8 minutes before browning them. This will accelerate the potatoes cooking time in the skillet and ensure a nice golden crust on the potatoes.
• To make the perfect steak recipe to accompany your potatoes, you can choose a good piece of meat that is more tender than flank steaks, such as ribeye steak, tenderloin, strip loin, or strip steak.
• Avoid crowding the pan with the beef strips, proceed in batches if necessary so you won’t have steamed steak instead!

Original recipe by eatwell 101