Omg. Yep, that's the reaction I had too. I started out creating a brownie cake for my brother because he loves brownies. Then I had an idea to add bourbon, because he loves bourbon (who doesn't?). Then I decided the brownie cake looked too plain so I made my own icing... and you know the rest. So easy, so fabulous.
Time: 1 hour
Ingredients:
- 1 box brownie mix (I used Ghirardelli dark chocolate)
- 1/4 cup olive oil
- 1/3 cup vegetable oil
- 1 tablespoon bourbon for the cake mix & another for the icing (I used Angels Envy, use your favorite)
- 1/2 cup confectioners sugar
- 1 teaspoon maple syrup
- 1 teaspoon cinnamon
- 2 splashes of water
- 1/4 cup crushed pecans
Recipe:
- In a large mixing bowl, whisk together the brownie mix, 1 tablespoon bourbon, olive oil & vegetable oil. The recipe on the brownie box will most likely call for 1 egg, I didn't want to use any eggs so I adjusted with more vegetable oil instead. The above measurements work!)
- Pour the brownie mix into a round cake pan (or honestly whatever shape you want!). Bake 2-3 minutes less than the instructions (mine was 325 for 40 minutes). The reason I bake it a little less is so the cake is chewy / fudgy. You can test with a toothpick.
- While the cake is baking, mix 1/4 cup of the confectioners sugar with the remaining tablespoon of bourbon, cinnamon & a splash of water. Once the icing is combined, add in crushed pecans. I bought the pecans for baking because they're already crushed, you can use any kind you have/like.
- Once you stir in the pecans, the mixture will become closer to a spread than an icing.
- After the brownie cake bakes & cools, run a knife or spatula around the edges to loosen it up, then turn it over on a serving tray/plate. Now it's ready for icing!
- Spread the pecan mixture on top of the brownie cake evenly.
- Mix the remaining confectioners sugar with another splash of water to make white icing. A little water goes a long way! Tip: I mixed it in a measuring cup so there's a spout for pouring)
- Once the icing is ready, hold the measuring cup about 6 inches above the brownie cake & drizzle in whatever design you like! I did zig zags all over my cake & then swirled the remaining on top.
- Let the icing cool for about 20 minutes so it hardens before you cut the cake. Enjoy!
I know I know.. it's not red like normal kimchi. But guess what? It's really yummy. And you have a version of kimchi in 20 minutes. So try it.
Time: 20 mins
Ingredients:
- 1/2 head of cabbage, chopped
- 1/4 cup water
- 1 teaspoon salt
- 1 teaspon sugar
- 1 teaspoon fresh chopped ginger
- 1 teaspoon sesame oil
- 1 teaspoon hot pepper sauce (I used Guyanese pepper sauce made with scotch bonnets)
- 2 tablespoons white vinegar
- 1 teaspoon minced garlic
Recipe:
- In a small pot, cook the cabbage & minced garlic in the water. It may seem like too little water for the cabbage, but remember cabbage already has a high water content so don't add more than 1/4 cup! Let it cook for ~4-5 minutes.
- Take the heat off & move the pot off the burner. You can also transfer the cabbage at this time to a large bowl.
- Add all of the remaining ingredients to the cabbage & mix to combine.
- Refrigerate the kimchi & enjoy later or add to fried rice, fries, anything you want!
Crispy, fluffy, garlicky goodness! Naan seemed so untouchable before - the Indian bread that you can never replicate at home. But today I tried making it & I was pleasantly surprised! Really easy and really delicious!
Time: 1.5 hours total
Ingredients:
- 2 cups all purpose flour (plus additional for rolling out the naan)
- 1/2 cup plain yogurt (I used Greek)
- 1/2 cup warm water
- 1 packet yeast
- 1 teaspoon sugar
- 1.5 tablespoons granulated garlic
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 2 tablespoons salted butter (melted)
- 1 teaspoon parsley flakes
Recipe:
- Put the warm water in a measuring cup with the packet of yeast & the sugar. Stir to combine, then set aside for the yeast to activate.
- Use a small bowl to melt the butter & combine with the minced garlic. Add parsley flakes also.
- In a large mixing bowl, combine the flour, granulated garlic & some parsley flakes & mix to combine.
- Once the yeast is bubbly (~10 minutes), add the olive oil & yogurt to it. Stir until the yogurt dissolves.
- Pour the yeast mixture into the bowl with the flour & start kneading. Take more dry flour if you need to.
- Once the dough is formed, cover the bowl with a paper towel & set it aside to rise. I put mine in a microwave (leave it off though). Leave it to rise for about an hour.
- Take the dough out & break pieces off a little larger than golf balls.
- Heat a large cast iron skillet on medium-high heat.
- Roll out the naan using a rolling pin.
- Pour a little vegetable oil in the skillet, then place the naan in the middle. Let it bubble up for about 30 seconds then flip.
- Once you flip the naan, brush on the garlic butter mixture. Use tongs to remove the naan once it's cooked on the other side.
- Repeat with all the other naan.
Enjoy with paneer makhani or your favorite curry!
Stuffed with amazing habanero lime shrimp! This delicious carbless meal promises to be a crowd pleaser! Try it for a small meal for two or as an appetizer or main for a party! The list of filling options is endless! Go crazy.
Time: 30 minutes
Ingredients:
- 1 zucchini & 1 yellow summer squash (or whatever squash combos you have)
- olive oil for drizzling
- salt & pepper to taste
- half a bag of large shrimp, peeled & deveined
- 2 medium sized limes
- 3-4 slices of habanero, seeds removed
- 1 tablespoon vegetable oil
Recipe:
- Cut the squash in half longways.
- Scoop out the middle of the squash with a spoon. Leave enough flesh on the bottom & sides so that it can hold up to the filling & grilling (hey that rhymed!)
- Drizzle olive oil around the top of the squash, then flip them over on grill mats, or a cookie sheet if you're baking them, so the flesh is facing down.
- Grill the squash on medium heat for about 5-10 minutes depending how large they are. You want them still crunchy, not too soft.
- While the squash is grilling, sauté the shrimp in the lime juice, habanero & vegetable oil.
- Add salt & pepper to taste, then turn off the heat.
- Use tongs to flip the squash over on the grill mats. Fill them with the habanero shrimp, and drizzle with any leftover sauce.
- Close the grill to allow the shrimp to cook into the squash for about 30 seconds to 1 minute.
- Remove the squash boats from the grill mats & serve on a platter. Enjoy!
Another incredibly easy Filipino dish that tastes like a fancy restaurant meal! Chicken Adobo has complex flavor profiles & will be ready in under an hour. This 6 ingredient meal will have your mouth watering.
Time: 40 minutes
Ingredients:
- 5-6 chicken thighs, skinless for a healthier option
- 5-6 cloves garlic, smashed
- 1/4 cup low sodium soy sauce
- 1 teaspoon coarse ground black pepper or 5-6 black pepper corns
- 1/3 cup white vinegar
- 1 bay leaf
- Optional: chili peppers for garnish / spice
Recipe:
- In a large pan, heat the garlic on medium heat (with a little olive oil if desired)
- Add the vinegar & soy sauce to the pan, along with the black pepper.
- Place the chicken pieces & the bay leaf into the pan, turning the chicken pieces over once to get coated in the sauce. Then add enough water to cover the chicken.
- Bring the sauce mixture to a boil & let simmer for about 20 minutes.
- Take another pan, add a spoonful of the fat from the chicken (or vegetable oil) in it bring it to medium heat. Add the chicken pieces from the first pan & allow them to brown.
- Reduce the sauce to about half, while the chicken is browning in the other pan.
- Add the chicken back into the sauce pan & turn it so it is well coated. Serve with rice & enjoy!
