Chicken Satay Skewers

 

This recipe comes from one of my favourite cooking websites called Recipe Tin Eats.
The chicken thigh meat is so tender and flavourful. The homemade peanut satay sauce is very easy to make. I divide the sauce into smaller containers and freeze as it is too much for one recipe. I serve the peanut satay with coconut rice and cucumbers and red onions drizzled with a homemade vinaigrette.

Rice Krispies Squares

 

Here is the original Kellogg's Rice Krispies Squares recipe. I have wanted to post it for many years now an for some reason it has never made the cut. This is always a favourite with young and old. I typically use a 13x9 inch pan but if you like thicker squares use a smaller size. I have also doubled the recipe and spread on a cookie sheet and then carved out large numbers for a birthday cake.

Vinaigrette

 

This is my go to salad dressing. It is so easy to make and so much better than store-bought dressings. Once you start making homemade vinaigrette, you won't go back. You simply mix up some basic ingredients, and you'll end up with a dressing that tastes infinitely better than store-bought. No preservatives here and no more bottles of old dressings that you didn't like expiring on the shelves of your fridge, taking up precious real estate. The only thing to remember that the olive oil will solidify in the fridge and you will need to take it out before you actually need it on your salad. Sometimes I forget and I just set it in some warm warm to hasten the process. I love red wine vinegar but you can swap out for other vinegars. I also use more vinegar compared to the classic French ratio of one part vinegar to three parts olive oil. The beauty of making your own dressing is that you can customize to your tastes. I will add a couple teaspoons maple syrup if I want to add sweetness and leave it out when I don't. The recipe makes a small quantity but you can double or triple depending on your requirements. 

Peanut Butter Cup Cookies

 

This is a super easy cookie to make. The center of the cookie is a MINI peanut butter cup.

The cookie dough contains three ingredients, crunchy peanut butter, brown sugar and a egg. All you do is mix the cookie dough together and then divide the dough between a 24 cup mini-muffin pan. Bake for 10 minutes and then immediately stuff each cookie with a Reese's peanut butter cup.

This is a great gluten free cookie.

Buttermilk Pancakes

 If you are looking for a fluffy pancake, look no further. One recipe yields about 18-20 pancakes, so good for a crowd. I will make a full batch and then freeze the leftovers for another day.

Sheet Pan Meatloaf

 

This meatloaf is very tasty and easy to make. The original recipe is from Ree Drummond.  What I love about it is that every slice is covered in sauce and the sauce is nicely caramelized. I like to serve with homemade macaroni and cheese and a salad. This also makes great sandwiches. 

Biscuits

 

These buttery biscuits are so light and fluffy. The trick is to use cold butter and laminate the dough.

Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling. Such doughs may contain more than eighty layers.[ During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product.

Laminating dough is easy to do. You simply roll the dough out to a rectangle and then fold the dough into thirds, rotating the dough by 90 degrees and repeating the process two more times. After that you cut the biscuits and bake.