Recipes

This bourbon chicken recipe combines brown sugar, ginger, soy sauce and of course, bourbon to create a perfect dinner dish. The secret is the high heat, giving the chicken a crunchy, golden sear for a signature smoky flavor. Yield: Serves 6Prep time: 20 minutesCook time: 12 minutes to 18 minutes Ingredients: 3 cloves garlic 1 (2-inch) piece fresh ginger 1/2 cup apple juice 1/4 cup low-sodium tamari or soy sauce 1/4 cup bourbon 1/4 cup packed light or dark brown sugar 3 tablespoons rice vinegar 1/4 teaspoon red pepper flakes 2 pounds boneless, skinless chicken thighs or breasts 2 tablespoons cornstarch, divided 1 teaspoon kosher salt 3 tablespoons canola or vegetable oil 3 tablespoons cold water 2 large scallions Steamed rice, for serving (optional) Directions: Make the sauce. Prepare the following, adding them all to a medium bowl: Mince 3 garlic cloves. Peel and mince a 2-inch piece of ginger until you have 1 tablespoon. Add 1/2 cup apple juice, 1/4 cup low-sodium soy sauce, 1/4 cup bourbon, 1/4 cup packed brown sugar, 3 tablespoons rice vinegar, and 1/4 teaspoon red pepper flakes. Whisk until the sugar is fully dissolved. Coat the chicken in cornstarch. Cut 2 pounds boneless, skinless chicken thighs or breasts into 1-inch chunks, discarding any large pieces of fat, and place in a large bowl. Add 1 tablespoon of the cornstarch and 1 teaspoon kosher salt, and toss until evenly coated. Brown the chicken. Heat a flat-bottomed wok or large frying pan over high heat. Add 3 tablespoons canola or vegetable oil and the chicken and spread into an even layer. (It’s ok if some of the chicken is not touching the bottom of the pan.) Let cook undisturbed until golden-brown and seared on the bottom, 5 to 7 minutes. Simmer in the sauce. Reduce the heat to medium and add the sauce mixture. Stir to thoroughly coat the chicken and let simmer until reduced by half, 6 to 9 minutes. Meanwhile, mix the remaining 1 tablespoon cornstarch and 3 tablespoons cold water in a small bowl, and thinly slice 2 large scallions. Simmer and thicken the sauce. Add the cornstarch mixture to the pan and stir until fully dissolved and combined. Continue cooking, stirring often, until the sauce thickens, is glossy, and coats the chicken, 1 to 2 minutes. Garnish and serve over rice. Serve the chicken over rice if desired and garnish with the sliced scallions. Source: The Kitchn

We’ve got you covered for dinner. A baked salmon recipe is quick and easy with minimal work. It also makes for an easy clean-up! Prep time: 20 minutes Cook time: 10 minutes Yield: serves 4 Ingredients: Extra virgin olive oil 4 6-ounce salmon fillets Salt Freshly ground black pepper 2 small or 1 large mango, not overly ripe (1 to 1 1/2 pounds of mango) 2 just ripe avocados 1/4 cup minced red onion 1 serrano chile, minced (with seeds for more heat, without for less) 2 limes, juiced (about 4 Tbsp lime juice) Directions: Preheat oven to 400°F. Prep the mangos: While the oven is preheating, prep the mangos. Either peel and then cut away the mango flesh from the core seed, and then cut the mango into 1/3-inch cubes, or follow the instructions here on How to Cut a Mango. Set the cut mango aside in a medium bowl. Bake the salmon fillets: Line a roasting pan with aluminum foil. Spread some olive oil on top of the foil. Coat the salmon fillets with olive oil and lay, skin side down, on the foil lined roasting pan. Sprinkle with salt. Place in the 400°F oven and cook for 10 minutes. Make the avocado mango salsa: While the salmon is cooking, prep the avocados. Cut the avocados in half. Remove the seeds. Score the inside of the avocados with a small knife in a cross hatch pattern. Scoop out the avocado pieces and add them to the bowl with the cut mango pieces. Add the minced red onion, serrano chile, and lime juice to the bowl. Sprinkle with a little salt. Gently fold the ingredients together. Serve the salmon fillets with a generous portion of avocado mango salsa. Tried out this recipe? Tag us on Instagram @cosmokitchenproducts! Source: Simply Recipes

Try this delicious recipe for a sweet tart cookie with a rich, tender crumb. Almonds take this dessert to the next level with fragrant warm notes of toasted nuts. Prepare these for a memorable occasion the whole family will love. Yield: 2 dozen Ingredients: 1/2 cup whole, skin-on almonds 2 1/4 cups all-purpose flour, divided 1/2 teaspoon salt 2 sticks (8 ounces) unsalted butter, at room temperature 1 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup seedless raspberry jam 1/2 cup powdered sugar Directions: Toast the almonds. Toast the almonds in a small frying pan over medium heat, stirring frequently, until fragrant, 8 to 10 minutes. Set aside until cooled completely, about 20 minutes. Make almond flour. Place the cooled almonds and 1/2 cup of the flour in a food processor fitted with a blade attachment and process to a fine meal. Add the remaining 1 3/4 cups flour and salt, pulse to just combine, and set aside. Cream the butter and sugar. Place the butter and sugar in a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer and a large bowl.) Beat on medium speed until fluffy and lightened in color, about 3 minutes. Add the egg and vanilla. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla beat on medium speed until well-combined, about 1 minute. Add the flour. Stop again and scrape down the sides of the bowl. Add the flour mixture and mix on low speed until just incorporated, about 30 seconds. Divide the dough. Remove the bowl from the mixer and give the dough a few stirs with a rubber spatula, scraping the bottom of the bowl, to ensure that all of the ingredients are evenly incorporated. Divide the dough into 2 equal portions, about 4 1/2 ounces each. Chill the dough. Press each piece of dough into a 5×7-inch rectangle. Wrap each piece in plastic wrap and refrigerate until firm, about 1 hour. Roll the dough. Working with 1 piece of dough at a time, remove the dough from the refrigerator and unwrap. Sandwich the dough between two pieces of parchment paper and roll out to 1/4-inch thick. Cut the cookie bottoms. Use a 2-inch regular or fluted round cutter to cut as many rounds from the dough as possible. Place 12 rounds on a parchment paper-lined baking sheet and chill for 30 minutes. Repeat rolling and cutting the dough scraps, chilling the dough if it becomes too soft to get a clean cut. These rounds will be the bottoms of the cookies. Cut the cookie tops. Roll the remaining rectangle of dough out like the first. Use the 2-inch cutter to make rounds again, then use a 1-inch cutter to make a hole in the center of each round. Remove the center rounds (these can be baked off separately); these will be the tops of the cookies. Place the tops on another parchment-lined baking sheet. Repeat rolling and cutting any dough and scraps and chill the cookie tops for 30 minutes. Heat the oven. While the cookies are chilling, arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Bake the cookies. Bake the cookies until lightly golden-brown, 9 to 11 minutes. Cool completely before filling. Fill and decorate. Spread each cookie bottom with 1 teaspoon of raspberry jam and top with a cookie top. Use a fine-mesh strainer and sprinkle the tops of the cookies with powdered sugar just before serving. Source: the Kitchn

Skip standing by the stove and let your oven do the work with this french toast casserole recipe. You get all the best parts of a classic french toast with less effort. Try this out for this weekend’s breakfast, just make it and refrigerate overnight. Ingredients: For the Casserole: 1 large loaf good-quality French loaf, sourdough, ciabatta, or challah (enough to yield 10 cups of chunks of bread) 1/2 cup (45g) chopped pecans 5 large eggs 1 1/2 cups whole milk 1/4 cup (50g) granulated sugar Zest from one medium orange (optional) 1/2 teaspoons ground cinnamon 1/4 teaspoon salt For the topping: 4 tablespoons unsalted butter, melted 3 tablespoons (40g) dark brown sugar 1 teaspoon ground cinnamon Pinch of salt Optional topping for serving: Dried cranberries Powdered sugar Maple syrup Directions: Preheat the oven to 375F (190C). Place an oven rack in the center position. Slice the bread into 1-inch slices and then cut them into 1-inch cubes. You can also tear the bread apart with your hands. Leave the crusts on. Layer the bread and pecans in a baking dish: Lightly grease a 2-quart (if you want thicker slices) or 3-quart baking dish (if you want thinner slices) with cooking spray or butter. Add enough bread cubes to cover the bottom. Sprinkle a few tablespoons of pecans on top. Continue layering the bread chunks and pecans. Prepare and add the custard: In a small bowl, whisk the eggs together. Add the milk, sugar, orange zest, 1/2 teaspoon of cinnamon, and salt, and mix well. Pour the egg and milk mixture evenly over all the bread chunks. (I found it easier to pour the mixture into a large measuring cup with a spout first before pouring the mixture over the bread.)At this point, the casserole can be baked right away, or covered and refrigerated overnight. Drizzle with topping: In another bowl, mix the melted butter with the brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Using a spoon, drizzle the mixture evenly over all the bread chunks. Bake the casserole for 35 to 45 minutes. I baked mine for about 38 minutes. Leave the casserole in the oven longer if you want the chunks of bread on the top to be more brown and crunchier. Remove the casserole from the oven and let it cool for about 10 minutes before serving. Sprinkle dried cranberries and dust powdered sugar on top, if you like. Serve with maple syrup at the table. Source: Simply Recipes

Acai is a great fruit packed with antioxidants and omega-3 fatty acids. Try this recipe containing unsweetened frozen puree for a delicious flavor with slight olive oil notes. Add the classic toppings for a bowl loaded with fiber. Ingredients: Two 4-ounce packets unsweetened frozen acai puree 1 medium banana 1/2 cup blueberries 1 tablespoon honey 3 tablespoons granola 2 tablespoons pomegranate seeds 1 tablespoon unsweetened coconut flakes Directions: Break the frozen acai up a little by slapping the sealed packets on the countertop or hitting them with a meat mallet. Blend the berries with 1/2 the banana, 1/4 cup of the blueberries and the honey in the blender, stopping to stir and break up the mixture as needed, until it’s the consistency of a thick smoothie; transfer to a cereal bowl. Slice the remaining 1/2 banana. Arrange the slices, the remaining 1/4 cup blueberries, granola, pomegranate seeds and coconut flakes in neat piles or rows on top of the acai. Source: Food Network

Bake a delicious strawberry tart with a sweetened mascarpone base. The combination of balsamic vinegar and sweetened strawberries is a perfect match for those who haven’t tried it. Learn how below. Prep time: 1 hour 30 minutes Cook time: 35 minutes Yield: serves 6 to 8 Ingredients: Tart Shell 1 sheet of puff pastry, thawed 1 egg whisked Filling and Glaze 2 lbs strawberries, stemmed and quartered 1/2 cup granulated sugar 1 Tbsp orange zest, divided 1 teaspoon lemon juice 12 ounces mascarpone cheese (can also use 8 ounces mascarpone mixed in with 4 ounces of ricotta or 4 ounces of whipped cream) 1/2 teaspoon vanilla 1/3 cup confectioner’s sugar (powdered sugar) 1 Tbsp balsamic vinegar (substitute a teaspoon of lemon juice if you don’t have balsamic) Directions: Roll out puff pastry sheet to 15×5 inches or 12×12 inches. Place on a baking sheet. Fold the edges over to form a border. Prick bottom of pasty with tines of a fork. Chill for 20 minutes. Preheat oven to 400°F. Use a pastry brush to brush on egg wash over exposed surfaces. Place in hot oven and cook until nicely browned all over, about 15 minutes. Remove from oven to a rack, let cool completely. Macerate strawberries in sugar: Gently combine strawberries, half of the orange zest, and the granulated sugar in large bowl so that the strawberries are coated with sugar. Let sit to macerate for 30 minutes. Make mascarpone base: Mix together the mascarpone cheese, confectioner’s sugar, the remaining orange zest, lemon juice and the vanilla in a medium bowl until well combined. Refrigerate until needed. Make strawberry balsamic glaze: After the strawberries have macerated for 30 minutes, place a sieve over a bowl and drain the liquid out of the strawberry mixture into the bowl. Take that strawberry liquid and put it in a small saucepan. Add a tablespoon of balsamic vinegar to the saucepan, and bring to a boil on medium high heat. Boil until the liquid has reduced to the consistency of syrup, remove from heat and let cool. Assemble the tart: Spread the mascarpone mixture over the bottom of the tart shell. Arrange the strawberries on top of the mascarpone mixture. Use a pastry brush to brush on the balsamic glaze. Sources: Simply Recipes

A lemon pudding is probably one of the easiest desserts you can make. The key is a thick cream, reduced slightly, and combined with tart lemon juice. Use fancy glasses for a memorable presentation. Prep time: 5 minutes Cook time: 10 minutes Chilling time: 2 hours Yield: 4 servings Ingredients: 2 cups heavy whipping cream 2/3 cup granulated sugar Finely grated zest of 1 lemon 6 tablespoons lemon juice 1 cup blueberries, raspberries, sliced strawberries or blackberries, to garnish Directions: Warm the cream and sugar: In a medium saucepan over medium heat, stir together the cream, sugar and lemon zest. Bring to a boil. Adjust the heat to a gentle boil, and cook, stirring often, for 5 minutes. Watch carefully and stir frequently to keep the cream from boiling over. Add the lemon juice and continue to simmer for 5 more minutes. Stir frequently. Take the pan off the heat and let the cream cool for 5 minutes. Strain and chill. Strain the mixture through a fine-mesh strainer into a 4-cup liquid measuring cup or other container for easy pouring. Pour into 4 four-ounce ramekins or pretty stemmed glasses. Refrigerate, uncovered, for 2 to 3 hours, or until set. This pudding can also be prepared and refrigerated up to 2 days in advance. Top each glass with berries just before serving. Source: Simply Recipes

Eggs benedict is a brunch favorite. If you’re trying to cut back on the meat, try this veggie packed version for a meal the whole family will love. Prep time: 15 minutes Cook: time: 10 minutes Yield: Makes 4 one-egg servings Ingredients: For Hollandaise Sauce: 2 egg yolks 1 tablespoon lemon juice 1/4 teaspoon salt Pinch of cayenne pepper 8 tablespoons melted unsalted butter For the Eggs Benedict: 1 tablespoon olive oil 5 ounces baby spinach 1 clove garlic, minced Pinch of salt and pepper 1 avocado, thinly sliced 4 large eggs 1 tablespoon white vinegar or apple cider vinegar 2 English muffins Chopped scallions, for garnish (optional) Directions: Make the hollandaise sauce: Add egg yolks, lemon juice, salt, and cayenne to a blender or food processor and pulse until combined. The mixture should be frothy and light yellow in color. Slowly drizzle in the butter and continue to run the blender until the sauce thickens. Cook the spinach: In a large skillet over medium heat, add the olive oil and warm until shimmering. Add the spinach and sauté until it wilts and cooks down, about 2-3 minutes. Then add the garlic and season with a pinch of salt and pepper. Keep spinach warm over very low heat until serving. Poach the eggs: Bring a large pot with a few inches of water to a slight simmer. Add a dash of vinegar (like apple cider vinegar) to the pot. Swirl the water with a spoon and gently roll in the cracked eggs. Let eggs poach in not-quite-boiling water for 2-3 minutes, or until the whites of the eggs are set and the centers are still soft. Remove the eggs with a slotted spoon and let them drain on a few paper towels. Assemble the benedicts: Toast the English muffins. Blend the hollandaise sauce one final time to smooth it out. Top English muffins with sliced avocado, then spinach, and finally a poached egg. Right before serving, spoon hollandaise sauce over each Benedict and sprinkle with minced scallions. Serve immediately. Share your masterpieces with us over on our Facebook and Instagram. Sources: Simply Recipes

Try out this recipe for a delicious dinner meal packed with flavor and smokiness. The best part? It’s quick and easy! Prep time: 40 minutes Cook time: 8 minutes Yield: Serves 4 Ingredients: 2 tablespoons sweet paprika 2 tablespoons smoked paprika 1/2 teaspoon ground cumin 2 garlic cloves, minced 1/2 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 2 Tbsp lime juice 1/3 cup extra virgin olive oil 1 pound of large shrimp, cleaned and peeled, tails on Bamboo skewers Directions: Soak the skewers in water for at least a half an hour before grilling. Marinate the shrimp: In a large bowl whisk together the spices—the paprikas, cumin, garlic, salt, and pepper—and the lime juice and olive oil. Add the shrimp and toss to coat with the marinade. Keep chilled for half an hour to an hour. Grill the shrimp: Prepare grill for medium-high direct heat, or heat a grill pan. Thread the shrimp onto skewers (it helps to double thread with two skewers at a time to make it easier to turn over on the grill). Baste the grill grates with some olive oil so that the shrimp don’t stick to the grill. Grill or cook the shrimp a few minutes per side (2-4, depending on the size of the shrimp), until the shrimp are just cooked through. Remove from grill and serve immediately. Sources: Simply Recipes

It’s never the wrong time to enjoy cake, even breakfast time. Try this blueberry cake recipe with the same flavor of a great blueberry muffin. Enjoy it with a morning coffee or tea. Time: 2 hr 25 min Active: 40 min Yield: 6 to 8 servings Ingredients: Melted unsalted butter, for buttering the pan 3/4 cup granulated sugar 1/2 cup old-fashioned rolled oats 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 1 1/2 cups plus 1 tablespoon all-purpose flour (see Cook’s Note) 1/2 cup vegetable oil 1/2 cup plain yogurt 1 teaspoon pure vanilla extract 2 large eggs 1 1/4 cups blueberries, plus more for topping Frosting and Filling: 1/2 cup plain yogurt One 8-ounce package cream cheese, at room temperature 1 teaspoon pure vanilla extract 1/2 cup confectioners’ sugar 1/4 cup blueberry preserves, for topping Directions: For the cake: Preheat the oven to 350 degrees F. Butter a 7-by-3-inch round cake pan. Whisk together the sugar, oats, baking powder, salt, baking soda and 1 1/2 cups flour in a large bowl and set aside. Toss the blueberries with the remaining 1 tablespoon flour in a small bowl. Whisk together the oil, yogurt, vanilla and eggs in a medium bowl. Fold the oil mixture into the sugar mixture until just combined. Then gently fold in the floured blueberries. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour 5 minutes. Cool in the pan on a rack for 30 minutes. Unmold the cake and cool completely on the rack, about 30 minutes more. For the frosting: Meanwhile, beat the yogurt and cream cheese in a large bowl with an electric mixer on medium-high speed until smooth. Beat in the vanilla. Then slowly add the sugar, while beating, until completely combined. Refrigerate until ready to use. Slice the cooled cake in half horizontally to make 2 rounds. Put 1 cake round on a cake stand or round serving platter. Evenly spread half the frosting over the top of the cake, spreading all the way to the edge. Dollop half the blueberry preserves in several small drops all over the frosting layer. Top with the remaining cake round and spread the remaining frosting over the top. The sides of the cake will be unfrosted. Dollop the remaining blueberry preserves in the center of the cake. Sprinkle blueberries on top of the preserves. The cake can be served right away or made the night before and refrigerated. Sources: Food Network