Ashthefoodie7

Roasted Dijon Coconut Milk Chicken I am a fond lover of chicken and mustard seperately, but I didn't know that I could enjoy both in one dish until recently when I stumbled upon this video on YT. I loved this content creators simple, yet delicious recipe. I found it and tweaked it to my liking. This isn't my original recipe or idea, but my take on this version 😄 What you'll need: - One large roasting frying pan or pot that is oven safe. - Tongs - One large baking tray - Parchment Paper or foil - A large wooden spoon - Knives to cut  Roasted Chicken Ingredients: - 1 whole chicken cut into quarters or several smaller pieces (so cut into 4 or 8 pieces so that the pieces are not too small and don't dry out) - 7 tsp (14 g.) Steak Spice Mix(I used M&M's, but you can use any of your choosing) - 1 tsp (2 g) salt plus more to taste - 2 tsp Garlic Confit oil or you favorite neutral cooking oil (The original creator of this recipe used ghee and you can too!) - 1 cup (250

 Golden Gluten-Free Blue Matcha Mochi Waffles I absolutely love mochi and I came across this recipe sometime ago and tweaked it to my liking/ dietary needs. This recipe is not mine, but I wanted to share my tweaked version with you all 😄  Fun fact, you can use any *milk of your choice and it will produce the same result 😉 I have made this recipe with: Oat, Soy, and Coconut Milk and the end result is always yummy 😋  Ingredients: - 3/4 cups (180 g.) *Soy Milk - 1 Egg - 1 tsp (2 g.) Vanilla Bean Paste - 1 1/4 cup (310 g.) Mochiko Flour - 1/4 cup (60 g.) Sugar - 1 1/2 tsp (2.5 g) Baking Powder - 1/4 tsp (0.5 g) Salt - 3 tsp (6 g.) Blue Matcha Butterflypea Tea  Optional: - 5 tsp (10 g.) Dehydrated Blueberries  - Edible Gold Powder - Blueberry Syrup - Bananas  - Pomegranate Arils - Strawberries  - Blueberries - Maple Syrup What you will need: - Waffle Maker (any size works, but please keep in mind that **mini waffle makers take less time to preheat and will not need to be preheated). - *

 Sauerkraut Chocolate Cake + Frosting Recipe  I was surfing YT and came across this unusual recipe and scoured the internet for a few recipes and based mine off of this one . So, this isn't my original recipe, but my take on the one that I liked the most.  Ingredients: -1/2 cup (125 g) Softened Butter - 1-1/2 cups (375 g) Sugar - 3 Large (Room Temperature) Eggs - 3 tsp (6 g) Vanilla Bean Paste - 2 cups (500 g) All-Purpose Flour - 1/2 cup (125 g) Baking Cocoa - 1 tsp (2 g) Baking Powder - 1 tsp (2 g) Baking Soda - 1/2 tsp (1 g) Salt - 1 cup (250 g) Water - 3/4 cup (180 g) Sauerkraut, drained, squeezed dry and chopped finely. Glossy Chocolate Frosting: -1 cup (250 g) Butter - 1/2 cup (125 g) Unsweetened Chocolate - 2 tps (4 g) Vanilla Paste - 1-1/2 cups (250 g - 375 g) Powdered Sugar - 1/8-1/4 cup (30 g - 60 g) Coconut Milk Directions: 1. Preheat oven to 350° F.  2. In a bowl, cream the butter and sugar. Add 1 egg at a time, beating well after each.  3. Add vanilla. Combine flour, co

 Heart Shaped Challah Bread French Toast Bites Recipe Valentine's day is almost upon us and what better way to celebrate the person/people you love than these cute bites of love?!  Usually whenever I make French Toast, I let the bread sit overnight in the fridge in the egg mix, but I tried that with this recipe and it caused more issues (the bread falling apart). So, I highly recommend against using the  latter method and recommend frying your heart bites immediately after dipping it in your egg/milk batter while utilizing the low and slow method.  The low and slow method for me is cooking on a high temperature initially and lowering it to medium or low to slowly cook your bites while continually flipping them. ^This is what happens when you don't utilize the low and slow method. You get blobs instead of hearts. I was impatient initially because I was excited and this happened to me 😒  ^Patience is a virtue and will yeild beautiful results like this! You can use any shape you

 Gluten-Free Cheesy Potato Pancake Recipe  Ingredients: - 2 Russet Potatoes  - 1/4 of a cup of Tapioca Flour/ Starch - 50-100 g of Mozzerella  - Three pinches of Truffle Salt (you can use regular salt too)  - Two pinches of Sugar - Water to boil Potatoes  - Oil to cook Optional: - Bacon Grease to fry Potato Pancakes Utensils: - One Large Pot - Potato Peeler - Potato Masher - Gloves - x2 Knives to cut Potatoes and Cheese. - 2 Large Bowls - 1 Large Tray  - 1 Large Frying Pan Directions: 1. Boil the Potatoes for about 15-20 mins in a pot of boiling water or until fork tender to mash. 2. Cut up cheese into cubes or large slivers and set aside for later. 3. Mash the Potatoes until smooth!  4. Add: Tapioca Starch, Salt and Sugar to mashed Potatoes and mix until well incorporated. 5. Form the Potato dough into balls and add cheese to center of each ball. 6. Pre-heat pan to high, add oil once your pan begins to smoke a bit and then gently place your Potato Pancakes into the pan and fry until e

Gluten-Free Kaisersmarrn/ G lutenfreier Kaiserschmarrn Recipe Ingredients: Fluffy Pancake Mix: - 120 g Gluten-Free Flour (90 g Rice Flour/ 30 g Tapioca Flour) - 250 g Coconut Milk - 2 eggs - A pinch of Salt Optional: - 2 tbsps Apple Sauce or Banana Sauce Toppings: - Icing Sugar - Apple Slices or Apple Sauce Cooking Directions: 1. Sift Gluten-Free Flour into a bowl. 2. Seperate 1 Egg from its Yolk and pour the Egg White into a medium bowl and set aside. Crack the other Egg into the Egg Yolk and set aside. 3. Add: Milk, Eggs (1.5 eggs = 1 Whole Egg + 1 Egg Yolk), Salt into the dry mix and mix thoroughly. (Optional - add Apple or Banana sauce to the mix) 4. Whisk Egg White until stiff peaks have formed. Once stiff, fold into the wet mix well. 5. Grease a non-stick frying pan, heat well and then add enough batter to the pan to cover the base. 6. Fry until slightly golden on both sides and then cut into small pieces and add to plate and dust with icing sugar. 7. Top with s

 Avocado Bread 

 

 Mango Coconut Sticky Rice (Vegan)

 White Pine Soda

 Cheesy Bacon Wrapped Rice Rolls 

 Gluten-Free Garlic Potato Dumplings    Ingredients: Potato Dumpling: - 440g, 2 Potatoes (weight with peel)  - 220g Tapioca Starch  - 150ml Water  Sauce:  - 14 g Chili Garlic Oil  - 6 g (1 tbsp) Ponzu  - 3 g (1/2 tbsp) Thai Birdseye Chili  - 6 g (1 tbsp) Soy sauce  - 9 g (1 tbsp) Sesame oil  Cooking Directions: 1. Peel Potatoes. 2. Add salt to taste once the water is bubbling and add Potatoes. Boil Potatoes until fork tender. 3. Mash Potatoes until smooth. 4. Mix Mashed Potatoes with Tapioca Starch and gradually add water until mixed thoroughly. 5. In a large pot, fill with water and bring to a boil. Once boiling, drop Dumplings in one by one and let them cook until they float. 6. Prepare the sauce or a sauce of your liking and add cooked Dumplings to the sauce and enjoy!

 Bishop Pine Soda Recipe  What you'll need: - 1 Flip-top bottle - 1 Cup Bishop Pine - 4 Tablespoons of Sugar - 1 Cup Water

 Pine FYI

Soft Baked Orange Crinkle Cookies Ingredients: - 1/2 cup butter, softened (113g)  - 3/4 cup granulated sugar (150g)  - 1 tbsp of Vanilla Bean Paste (6g) - 1 egg  - 4 tbsp fresh Orange juice (60ml)  - 2 tbsps fresh Orange zest (12g)  - 1 1/2 cups all-purpose flour (192g)  - A pinch of salt - 1/2 tsp baking powder  - 1/8 tsp salt 2-4 drops yellow food coloring (optional)  - 1 cup powdered sugar for coating  Directions: 1.Mix (cream) Butter and Sugar together until smooth. 2. Add: Egg, Orange Zest, Orange Juice and Vanilla Bean Paste to mixture and mix thoroughly. It will look like curdled milk, but it will smell absolutely wonderful! 3. Sift: Flour, Baking Powder, a pinch of Salt into wet mixture and mix thoroughly. Add food coloring. Please be careful not to overmix. 4. Place cookie dough in the fridge for at least 60-90 mins to rest or overnight if possible. 5. Preheat oven to 350°F (180°F) while your cookie dough rests. Prepare a large cookie pan and cover it with parchment paper. 6.

 Matcha Yuzu Bars! Ingredients: Crust: - 12 tablespoons cold butter, cut into small pieces - 6 tablespoons sugar - 1 1/2 cups flour Filling Ingredients : - 1 1/2 cups sugar - 1/4 cup flour - 4 eggs - 3/4 cup lemon juice - 1 tablespoon dried Yuzu zest - 2 tablespoons Matcha Powder Optional: - powdered sugar, Cooking Directions: 1. Preheat oven to 350 degrees.  2. Prepare an 8x8-inch pan with parchment paper. 3. In a food processor, combine butter, sugar, and flour for about 30 seconds, or until the dough balls up together. (If you don't have a food processor, you can mix by hand with gloves on.( 4. Press dough into prepared pan, *if you mixed by hand, put the pan into the fridge to chill for 20 mins and then bake for 22-25 minutes. *You may omit the latter if you have a food processor. 5. Meanwhile in 2 medium mixing bowls, whisk together the remaining sugar, flour, eggs. In one bowl, add lemon juice, and lemon zest and in the second bowl, sift Matcha Powder into the wet mixture and