Sticky rice with Mango and Strawberries

 

• 2 cups sweet rice
• ▢1 (13.5 ounce) can full-fat coconut milk
• ▢6 tablespoon sugar
• ▢1/2 teaspoon salt
• ▢1-2 large mangoes
• Sliced Strawberries

• ▢For the Salted coconut cream sauce

• ▢
  
• 1 cup coconut milk
  4 tbsp sugar
  1 tsp sea salt
  1 tbsp rice flour

Instructions

•  Transfer the rice to a large bowl filled with water. Make sure the bowl is large enough to hold enough water to cover the rice. Allow the rice to soak overnight.
• Wrap up the rice in a cheesecloth. After the rice has been soaking for at least one hour, drain and rinse, then transfer to the center of a large cheesecloth. Allow it to drain. Then loosely wrap the rice in the cheesecloth (loose, yet secure enough that none of the grains can escape).
• Prepare your steamer. I do not own a sticky rice steamer pot. I used my pasta pan with the colander.
•  Add enough water to your pot so that it is filled by approximately 1-inch. Transfer the wrapped-up rice to the pot and place it on top of the steaming basket (making sure it doesn't fall to the side and into the water). Cover with a tight-fitting lid and bring water to a boil over high heat. Reduce heat to a simmer and allow the rice to steam for 15-20 minutes, or until grains become translucent.
• Heat the coconut milk. As the rice steams, heat 1 can of coconut milk over medium heat. Stir often to prevent the coconut milk from burning or curdling. Add the sugar and salt, stirring continuously until dissolved. Set aside, keep warm.
• Put it together. Transfer the steamed rice to a large bowl and mix with the sweetened coconut milk. Cover. Allow rice to rest for 15 minutes as it absorbs the coconut milk.
• Prepare the coconut cream sauce. In a small saucepan, add the coconut cream (or milk) rice flour and sugar. Bring to a low boil, then reduce heat to low. Simmer until slightly thickened.
• Serve. Transfer a scoop or warm coconut sticky rice to a small serving plate and serve with seasonal mango, strawberries and coconut cream sauce,.

Glazed donuts

 This is a really easy recipe for glazed donuts and it's pretty fast. I just made her glaze but you can dip them in a chocolate glaze, just sugar or even cinnamon sugar. You can add any topping you want,sprinkles, coconut, nuts you can even color your icing any color you want. If you want to do 4th of July do them red white and blue. Or do chocolate and red white and blue sprinkles. just let your imagination go crazy.

I've been making a lot of Natasha's recipes these past few weeks, they have all been really good. I'm just going to leave the link to her page and then you can go over there and check out the recipe. Not a big donut person because I used to be a donut fryer. But these are really good.

https://natashaskitchen.com/glazed-donuts-recipe/

Brown Butter Chocolate Chip Cookies

 These cookies are Natasha's kitchen recipe I just changed a few things up. If you look below this recipe you will find her original one with the link to them. I would suggest you give those a try first because they're really good just the way they are I just wanted to add a little bit more to them. These would also be good with toffee bits in them.

• 
  
• 1 cup browned Butter
• 1/2 cup granulated sugar
• 1 cup brown sugar tightly packed
• 2 large eggs, room temperature
• 2 tsp vanilla
• 3 cups all-purpose flour, 
• 1 tsp baking soda sifted
• 1 tsp salt
• 2 cups milk chocolate chips,
• 1 cup of chopped toasted pecans (optional)
• 
  
• Over medium heat Brown your butter until it's lightly golden in color. Chill in refrigerator until it's set.
• Cream your brown butter with your sugars until light and airy. Add one egg at a time and mix well after each addition. Add two teaspoons of vanilla
• Make sure flour baking soda and salt in a bowl. Add to your cream mixture and three additions and mix just until blend it.
• Chop up one cup of chocolate chips add those along with the other one cup of chocolate chips to your batter. Stir until mixed in you can add walnuts or pecans to this also I added them to half the batter for those that don't like nuts

Bake for 12-15 minutes until golden brown around edge.

Chocolate chip cookies

 https://natashaskitchen.com/soft-chocolate-chip-cookies-recipe/

I have really been enjoying making Natasha's recipes. Go on over to her page and give a few of her recipes a try. just a warning, you will be hooked.

Cinnamon Rolls

 

https://natashaskitchen.com/easy-cinnamon-rolls/

I made these for my coworkers, they were a huge hit.

Follow the link and checkout Natasha page. I have been making a lot of her recipes. I made five of them this week alone. I have been happy with each recipes I tried 

I did replace most of the granulated sugar with brown sugar in this recipe for the cinnamon filling.

Mango Chicken Salad

 https://natashaskitchen.com/chicken-mango-avocado-salad/

This a very good salad. I added extra honey to the dressing to make it a little sweeter 

• 
  
  1 lb chicken breasts, (2 medium)
• 1/2 tsp garlic salt, or to taste
• 1/8 tsp black pepper, or to taste
• 2 tsp olive oil
• 6 cups romaine lettuce, 1 head, rinsed, chopped and spun dry
• 1/2 cup cherry tomatoes, halved
• 1/2 english cucumber, sliced
• 1 mango, pitted, peeled and diced*
• 1 avocado, pitted, peeled and diced
• 1/2 small purple onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1/2 cup sliced almonds, toasted, for topping

Honey Vinaigrette Dressing:

• 1/2 cup extra virgin olive oil
• 3 Tbsp apple cider vinegar
• 2 tsp dijon mustard
• 2 tsp honey
• 1 garlic clove, 1 tsp minced
• 1 tsp sea salt
• 1/4 tsp black pepper

1. Cut chicken breast in half lengthwise then season with garlic salt and pepper to taste and sautee in 2 tsp olive oil over medium high heat until browned and cooked through (3 min per side). Remove from pan, cool for 5 minutes then slice into strips against the grain.

2. In a large salad bowl, add chopped romaine. Top with halved cherry tomatoes, sliced cucumber, diced mango and avocado, thinly sliced purple onion, 1/4 cup cilantro (and yes cilantro can be omitted if you have a cilantro aversion).

How to Make Honey Vinaigrette Dressing:

1. Combine the Honey Vinaigrette Dressing Ingredients in a mason jar, cover tightly with lid and shake together until well combined. You can also mix it up in a bowl and whisk thoroughly. If not using dressing right away, shake well just before serving. Drizzle the salad dressing over the chicken mango avocado salad, adding it to taste.

Copyright © 2021 Natasha's Kitchen

Eclairs

https://natashaskitchen.com/classic-eclair-recipe-video/

Don't go by how ugly this picture looks it was the last moment photo with the last eclair.

If you have not checked out Natasha page you need to run over there right away. 

I added extra custard to mine because I feel it is all about the custard. 😊

Ingredients for Choux Pastry:

• 1/2 cup water
• 1/2 cup whole milk
• 8 Tbsp unsalted butter
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs

Ingredients for Pastry Cream:

• 2 cups whole milk
• 1/2 vanilla bean, split lengthwise and scraped, (or 2 tsp vanilla extract)
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 pinch salt
• 4 large egg yolks
• 4 Tbsp unsalted butter, room temperature

For the Chocolate Glaze:

• 4 oz semi-sweet chocolate chips, *
• 1/2 cup heavy whipping cream

Transfer to a large mixing bowl and beat using an electric hand mixer on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, 1 at a time, allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up. 

How to Make Choux Pastry

In a Medium saucepan, combine 1/2 cup water, 1/2 cup milk, 8 Tbsp butter, 1 tsp sugar and 1/4 tsp salt. Bring to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.

One flour is incorporated, place back over medium heat about 1 1/2 to 2 minutes stirring constantly (to release extra moisture and partially cook flour), or until dough comes together into a smooth ball and a thin film forms on bottom of pan.

Transfer to a large mixing bowl and beat using an electric hand mixer on medium speed for 1 minute to cool the mixture slightly. Add 4 eggs, 1 at a time, allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up. 

Pipe eclairs over baking sheet lined with silicone using a 1/2” round tip. Pipe 18-20 (4” long and 3/4” wide) strips, keeping them 1 1/2" apart.

Bake at 425˚F for 10 minutes. Without opening oven, reduce temp to 325˚F and, bake 30 minutes longer or until golden brown. Transfer to wire rack to cool while making pastry cream.

How to Make Pastry Cream:

In a medium saucepan bring 2 cups milk, vanilla bean and scraped seeds just to a boil, stirring to prevent film from forming.

In a separate large bowl, whisk together 3/4 cup sugar, 1/4 cup corn starch and pinch of salt. Add 4 egg yolks and whisk until smooth, creamy and lightened in color - it takes a couple of minutes but it will get there. 

Gradually (so the eggs don't curdle), while whisking constantly, add hot milk in a steady stream until all of it is incorporated. Pour mixture back into saucepan and bring to a boil while whisking constantly then whisk another 30 seconds until mixture is thick and pudding-like in consistency.

Transfer pastry cream to a medium bowl (whisk in 2 tsp vanilla extract if using). Cut butter into pieces and quickly whisk into the custard until fully incorporated Cover with plastic directly over the surface of the cream, let it cool slightly then refrigerate 30 minutes or until cool. 

With a small pastry tip, poke 2-3 holes through the bottom of each cooled pastry. Pipe cream inside, scraping off excess. Refrigerate eclairs while making chocolate glaze.

How to Make Chocolate Glaze:

Place 4 oz of chocolate chips into a small heat-safe bowl. 
 Heat 1/2 cup heavy whipping cream (in a saucepan or microwave) until it is just at a simmer then remove from heat and pour over chocolate chips. Let rest 2 minutes then whisk from the center outwards until smooth sauce forms. 

Dip the top half of filled and chilled eclairs into the chocolate sauce, allowing excess to drip off.

Chicken Scampi

 Natasha has some great recipes, I have been so happy with all the recipes I have made that I have been making her recipes daily.

https://natashaskitchen.com/chicken-scampi-pasta/#jump-to-recipe

• 12 oz spaghetti
• 1 1/2 lbs chicken tenders
• 1 1/2 tsp fine sea salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 Tbsp olive oil, divided
• 6 Tbsp unsalted butter, divided
• 3/4 cup dry white wine, chardonnay or sauvignon blanc
• 4 garlic cloves, (1 Tbsp minced)
• 1 tsp lemon zest, from 1 lemon
• 1/4 cup lemon juice, from 2 lemons
• 1/3 cup parsley, finely chopped
• Parmesan, freshly shredded to serve

1. Prep: chop, zest, juice, and mince all of your ingredients before you start cooking. Season chicken tenders with salt and pepper then dredge in flour.

2. Cook pasta: Bring a large pot of water to a boil and add 2 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water then drain the pasta and return pasta to the pot. Partially cover to keep warm.

3. Sautee chicken: While pasta is cooking, cook the chicken. Heat a large skillet over medium/high heat. Add 1 Tbsp oil and swirl in 1 Tbsp butter. Sauté chicken 2 minutes per side or until golden and cooked through to 165˚F on a thermometer. Remove to a plate. Add another Tbsp of oil and 1 Tbsp butter and sauté the second batch of chicken then transfer to a plate and cover to keep warm.

4. Make sauce: Carefully add 3/4 cup white wine. Return to medium/high heat and scrape the bottom of the pan to deglaze. Cook about 5 minutes or until reduced to about 1/4 cup liquid. Add 4 Tbsp butter and stir to melt. Add garlic and simmer 30 seconds until fragrant. Remove from heat and add 1/4 cup lemon juice, 1 tsp lemon zest, and 1/4 cup parsley. Stir to combine and season with 1/2 tsp salt or to taste.

5. Combine: Return chicken to the pan and turn to coat in sauce. Transfer drained pasta to a large serving bowl then tilt the pan and spoon extra sauce over cooked spaghetti. Toss spaghetti lightly with sauce then top with chicken and drizzle remaining sauce over the pasta*. Serve garnished with more parsley and freshly shredded Parmesan.