Author Archives: uhwqm

[TW: This article discusses multiple forms of trauma, including sexual assault.] Former New Mexico State men’s basketball players Deuce Benjamin and Shakiru…

Slice this showstopping Zebra Layer Cake to reveal chocolate and vanilla stripes inside. The marbling technique is surprisingly easy to master, and I’ll show you how! It was around 2012 when I first saw Zebra…

Favorite Baked Chicken Meatballs

These are the most delicious baked chicken meatballs I’ve ever had! Packed with flavor, baked, and then brushed with a lemony garlic herb butter for even more flavor, they’re lighter-tasting than many meatball recipes.

The post Favorite Baked Chicken Meatballs appeared first on Sally's Baking Addiction.

Draymond Green got into it with a big group of Kings fans behind their bench before he was ejected from Game 2 in Sacramento, too.

This Beef Chuck Roast is layered with flavors and the oven does all the work. Learn how to cook a chuck roast in the oven for a delicious one-pot meal.

One Pot Recipes are super easy on the cook and once you learn all the secrets, you’ll want to add this delicious recipe to your menu rotation again and again.

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The post Beef Chuck Roast appeared first on That Skinny Chick Can Bake.

The NCAA Division I council adopted new rules this week related to benefits for student-athletes. The full release is available at this link, but a notable change impacts official visits: The council adopted new recruiting rules for official and unofficial …

The post NCAA Division I council adopts proposal to remove limit on number of official visits a prospect can take appeared first on Inside the Hall | Indiana Hoosiers Basketball News, Recruiting and Analysis.

These Buttermilk Coconut Waffles are easy to make and loaded with shredded coconut, giving them not only a nice coconut flavor, but a little extra texture because you’ll get some in every bite. As a coconut fan, I’m always happy to start my morning with a little taste of the tropics.

If you have a good waffle iron, waffles are a surprisingly easy way to start your day. Like pancakes, the batter for this recipe can be mixed up in just a couple of minutes. Unlike pancakes, however, there is no need to stand over the stove because the iron does all the work for you while you do other morning tasks, such as brewing up some fresh coffee to go with those waffles. The point that I am trying to make here is that, while waffles are a wonderful weekend food, they are a fantastic way to get an average weekday off to a great start and don’t take that much more effort than making toast.

I used sweetened coconut in these waffles and highly recommend that you do the same. This is primarily because the waffles are not very sweet on their own and the additional sweetness of the coconut helps it to stand out even more. It is also because sweetened coconut is a little softer than unsweetened coconut and that softness blends nicely into the tender interior of the waffles. The batter itself is a straightforward buttermilk belgian waffle batter that I’ve used several times before. It has a small amount of cornstarch in it that keeps the waffles tender and light.

While I did use a belgian waffle iron, you can make these waffles using a traditional waffle iron, as well. If your iron is a very different shape or size, you might get slightly more or fewer waffles from this recipe, though it should definitely make enough to serve at least four people. If you are serving a big group, feel free to double the recipe. Also, be sure to store ready-to-eat waffles in a warm oven to keep them crisp until you’ve finished cooking the whole batch of batter, so that everyone can sit down to eat at the same time.

I served these up with maple syrup but coconut syrup or another tropical flavor is the best way to go if you have some on hand. Leftover waffles can be frozen and reheated in the oven or the toaster, too.

Buttermilk Coconut Waffles
2 cups all purpose flour
2 tbsp cornstarch
2 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups buttermilk
2 large eggs
1/4 cup vegetable oil
1 tsp vanilla extract
1 cup sweetened, shredded coconut

In a large bowl, whisk together flour, cornstarch, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together buttermilk, eggs, vegetable oil and vanilla extract. Make a well in the center of the dry ingredients and pour buttermilk mixture in. Whisk or stir until batter comes together and no streaks of dry ingredients are visible. Fold in shredded coconut until evenly distributed.
Preheat Belgian waffle iron until very hot. Grease lightly with melted butter or cooking spray. Pour about 1 cup of batter (more or less, depending on your iron) into your waffle iron and cook according to the manufacturer’s directions until deep golden on both sides (about 4 minutes in my iron).
Serve immediately, or place in a 250F oven to keep warm while you finish making the the rest of the batch of waffles. Sprinkle waffles with additional coconut before serving.

Makes 4 large waffles.

The post Buttermilk Coconut Waffles appeared first on Baking Bites.

Tried this amazing Roast Chicken and Vegetable Salad recipe last night, inspired by my mom’s cooking! Absolutely delish with blue cheese, pistachios, and a hint of balsamic. Perfect for healthy weeknight dinners and easy to prep ahead! 

As a food lover and always up for trying new recipes, I recently felt that nostalgic urge to recreate a dish that brings back heartwarming memories of my childhood my mom’s Roasted Vegetable and Chicken Salad. She always knew how to transform simple ingredients into a hearty, flavorful meal that brought the whole family together. For me, this dish is the perfect blend of comfort and a healthy meal that fills my heart and stomach.

I remember coming home from school and being hit by the mouthwatering scent of roasted chicken and vegetables wafting through the air. It instantly put me in a good mood, knowing that dinner would be amazing. The colors of the roasted vegetables, combined with the creamy blue cheese and crunchy pistachios, would always make me feel like I was enjoying a true culinary masterpiece.

With our busy lives and ever-evolving palates, it’s always essential to find recipes that fulfill our nutritional needs while satisfying our taste buds. This Roasted Vegetable and Chicken Salad checks both those boxes, making it an ideal weeknight dinner for anyone who wants to indulge in a scrumptious, guilt-free meal.

But what truly makes this dish stand out is its versatility. It is perfect for those days when you have limited time for meal prep or a desire to utilize leftover veggies. The best part? You can easily adjust the ingredients to suit your preferences, making it your own unique masterpiece.

So, without further ado, let’s get to the deliciousness that is my mom’s Roasted Vegetable and Chicken Salad, a dish that I’m sure will become a cherished staple in your own kitchen. Prepare to wow your taste buds, and don’t be surprised if your loved ones start asking for seconds!

Roast Chicken and Vegetable Salad Ingredients //

• 2 minced garlic cloves
• 1/2 cup Dijon mustard
• 1/4 cup raw honey
• 1 Tablespoon chopped rosemary
• 2 teaspoons Borsari salt (or regular salt and pepper)
• 1/2 cup olive oil
• 5 to 6 chicken breasts
• 2 sweet potatoes, peeled and cut into chunks
• 3 carrots, peeled and cut into coins
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, peeled and sliced
• Olive oil
• Salt and pepper
• Arugula
• Blue cheese crumbles
• Pistachios
• White balsamic vinegar

How to Make // The Steps

Step 1: Whisk together Dijon, honey, rosemary, garlic, and Borsari salt.

Step 2: Add olive oil.

Step 3: Pour most of the marinade into a large plastic bag. If you would like, reserve some of the marinades to toss with the vegetables before you serve it. Add chicken to bag, and marinade for 20 minutes or overnight. However long you have is fine.

Step 4: My kids don’t really like sweet potatoes, and I am desperate for them to at least try them. I used a small cookie cutter to cut them into little flower shapes. They still don’t love them, but at least they tried them.

Step 5: Line a baking sheet with foil. Preheat oven to 400 degrees. Spread the vegetables out and drizzle with olive oil and salt and pepper.

Step 6: Add the chicken and nuzzle them into between the vegetables.

Step 7: Bake for 35 to 45 minutes. If the chicken is cooked before the root vegetables, take the chicken off of the pan and put it on a plate covered with foil and let the vegetables cook longer.

Step 8: Sometimes I serve the vegetables alongside and sometimes I toss everything together. Whatever you want to do. I added a good handful of arugula and drizzled some white lemon balsamic vinegar and olive oil over the greens and sprinkled with pistachios and blue cheese crumbles.

How to Store//

To store Roasted Vegetable and Chicken Salad, follow these steps:

1. Allow the salad to cool completely: Before storing, make sure the roasted vegetables and chicken have cooled down to room temperature. Storing warm food can cause condensation and lead to spoilage.
2. Separate the components: It’s best to store the roasted vegetables, chicken, and arugula separately, as the moisture from the vegetables may cause the arugula to wilt. Keep the blue cheese crumbles, pistachios, and dressing in separate airtight containers or resealable bags as well.
3. Use airtight containers: Transfer the cooled vegetables and chicken into separate airtight containers. Keeping the air out helps maintain the freshness and prevents the food from absorbing other odors from the refrigerator.
4. Refrigerate: Place the containers in the refrigerator. The roasted vegetables and chicken will typically last for up to 3 to 4 days when stored properly.
5. Reheating (optional): If you prefer to enjoy the salad warmed, remove the desired portion of vegetables and chicken from the refrigerator, and reheat them in a microwave or oven. Be sure to heat the food evenly and ensure the chicken reaches an internal temperature of at least 165. Do not reheat more than once.
6. Assemble the salad: To serve the salad, combine the arugula with the roasted vegetables and chicken, then add the blue cheese, pistachios, and dressing to taste. Toss everything together, and enjoy!

FAQs //

The post Roast Chicken and Vegetable Salad appeared first on Baked Bree.

My Taste Tester is not a big fan of peaches but I decided to give this recipe a go anyway. It was simple to make and I whipped it up in not time flat. I found the crisp to have good flavor but the the topping did not stay crisp past a day so if you are making this, it is best to serve the day you make it (preferably warm).

The sauce was smooth and creamy with a subtle maple flavor. I don’t think I reduced my sauce enough as I thought the maple flavor could have been a bit more pronounced than what it was. I enjoyed this dessert warm with some vanilla icecream. The sauce would be good on a blondie or maybe even pancakes.

This was not my favorite dessert and I doubt I will be making it again, but it was nice for a change.

I rate this recipe an 8.5

Peach Crisp with Maple Cream Sauce
from here

6-7 fresh whole peaches
1 cup flour
1/2 cup Sugar
1/2 cup Light Brown Sugar, Firmly Packed
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Salt
1 stick Butter (1/2 Cup)
1/2 whole Lemon
7 Tablespoons Real Maple Syrup, Divided
1-1/2 cup Whipping Cream
3 Tablespoons Light Corn Syrup