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Self-Love Wednesday, Sydney (2025)

07/04/2024

Juicy, tender swimming in a pool of garlicky, buttery goodness.

Garlic Shrimp Peas

Ingredients:

6 tablespoons unsalted butter, cubed
3 cloves garlic, minced
1 large shallot, diced
1 1/2 pounds medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1 1/4 cups frozen English peas, thawed
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
2 teaspoons freshly squeezed lemon juice
2 teaspoons lemon zest

Directions:

1/ Melt butter in a large skillet over medium heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.

2/ Stir and bring to a boil; reduce heat and simmer until slightly reduced, about 1-2 minutes.

3/ Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in peas until heated through, about 1-2 minutes.

4/ Stir in dill chives, lemon juice and lemon zest.

5/ Serve immediately.

From damndelicious

06/04/2024

This can be served as an , side, light lunch or even a main! Sure to be a hit!

Guacamole Quesadillas

Ingredients:

8 (8-inch) flour tortillas
1 cup guacamole, homemade or store-bought
1 cup cherry tomatoes, halved
1 cup shredded cheddar cheese
1/2 cup corn kernels, frozen, canned or roasted

Directions:

1/ Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2/ Top tortilla with guacamole, tomatoes, cheese and corn, and then top with another tortilla.

3/ Repeat with remaining tortillas to make 4 quesadillas.

4/ Place quesadillas onto the prepared baking sheet. Place into the oven and bake until the cheese has melted, about 8-10 minutes.

5/ Serve immediately.

From damndelicious

05/04/2024

Perfectly crisp-tender served with an amazing, tangy, garlicky sauce

Easy Grilled Vegetables

Ingredients:

3 tablespoons olive oil
1 pound asparagus, trimmed
1 pound cherry tomatoes, stemmed
8 ounces cremini mushrooms, halved
2 ears corn, each cut crosswise into 4 pieces
2 zucchini, quartered lengthwise
Kosher salt and freshly ground black pepper, to taste

For the Basil Garlic Sauce
1/2 cup olive oil
2 1/2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 cloves garlic, chopped
1/3 cup packed fresh basil leaves
3 tablespoons packed fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste

Directions:

1/ Preheat the grill to medium heat.

2/ To make the basil garlic sauce, combine olive oil, vinegar, Dijon, garlic, basil and parsley in the bowl of a food processor until smooth and vibrant green; season with salt and pepper, to taste. Set aside.

3/ Brush olive oil onto the asparagus, tomatoes, mushrooms, corn and zucchini; season with salt and pepper, to taste.

4/ Add vegetables to grill, and cook, turning occasionally, until lightly charred all over, about 3-4 minutes for the asparagus, tomatoes and mushrooms and about 5-8 minutes for the corn and zucchini.

5/ Serve immediately with basil garlic sauce.

From damndelicious

04/04/2024

The most impressive make-ahead !

Baked Strawberries and Cream French Toast

Ingredients:

1 (16-ounce) loaf brioche bread, cubed
1 (8-ounce) package cream cheese, cubed
1 pound strawberries, diced and divided
12 large eggs, beaten
2 cups whole milk
1/3 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 tablespoon confectioners’ sugar

Directions:

1/ Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese and half the strawberries in an even layer. Top with remaining bread cubes to completely cover the filling.

2/ In a large glass measuring cup or another bowl, whisk together eggs, milk, maple syrup, vanilla and salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.

3/ Preheat the oven to 350 degrees F. Remove the baking dish from the refrigerator; let stand for 30 minutes.

4/ Place into the oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.

5/ Serve immediately, sprinkled with remaining strawberries and confectioners’ sugar, if desired.

From damndelicous

03/04/2024

A takeout classic baked right at home with sauce – perfect over rice!

Baked Teriyake Chicken and Broccoli

Ingredients:

6 bone-in, skin-on chicken thighs
2 tablespoons unsalted butter
12 ounces broccoli florets
6 carrots, cut diagonally in 1-inch-thick slices
1 teaspoon sesame seeds
1 green onion, thinly sliced

For the Teriyaki Sauce:
1 tablespoon cornstarch
1/2 cup reduced sodium soy sauce
1/3 cup brown sugar, packed
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons honey

Directions:

1/ Preheat the oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.

2/ To make the teriyaki sauce, whisk together cornstarch and 1/4 cup water in a small bowl; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/2 cup and set aside.

3/ In a gallon size Ziploc bag or large bowl, combine teriyaki sauce and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the sauce.

4/ Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.

5/ Place chicken, skin-side up, in a single layer into the prepared baking dish. Top with broccoli, carrots and reserved 1/2 cup teriyaki sauce.

6/ Place into the oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.

7/ Serve immediately, garnished with sesame seeds and green onion, if desired.

From damndelicious

02/04/2024

Made with leftover rotisserie chicken, romaine, napa, crispy wonton strips and the best ginger dressing ever!

Chinese Chicken Salad

Ingredients:

1 head romaine, shredded
4 cups shredded napa cabbage
3 cups leftover shredded rotisserie chicken
1 (15-ounce) can mandarin oranges, drained
½ cup chopped fresh cilantro leaves
½ cup roasted salted cashews
3 green onions, thinly sliced
2 cups crispy wonton strips, homemade or store-bought
2 teaspoons toasted sesame seeds

For the Sesame Ginger Dressing:
¼ cup rice vinegar
3 tablespoons orange marmalade
2 ½ tablespoons canola oil
2 ½ tablespoons toasted sesame oil
1 tablespoon reduced sodium soy sauce
2 teaspoons freshly grated ginger
2 teaspoons toasted sesame seeds
Kosher salt and freshly ground black pepper, to taste

Instructions:

1/ To assemble the salad, place romaine lettuce in a large bowl; top with cabbage, chicken, mandarin oranges, cilantro, cashews and green onions. Pour the sesame ginger dressing on top of the salad and gently toss to combine.

2/ Serve immediately, topped with wonton strips and sesame seeds.

For the Same Ginger Dressing:

1/ In a small bowl, whisk together rice vinegar, orange marmalade, canola oil, sesame oil, soy sauce, ginger and sesame seeds; season with salt and pepper, to taste.

From damndelicious

01/04/2024

Amazingly cheesy, creamy and comforting.

Baked Ravioli

Ingredients:

1 (16-ounce) package cheese-filled ravioli
2 cups marinara sauce, homemade or store-bought
1/3 cup cream cheese, cubed
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup basil leaves, chiffonade

Directions:

1/ Preheat the oven to 350 degrees F. Lightly oil an 8×8 baking dish or coat with nonstick spray.

2/ In a large pot of boiling water, cook ravioli just until tender, about 2-3 minutes; drain well.

3/ Combine marinara sauce and cream cheese in a medium saucepan over medium heat.

4/ Cook, stirring constantly, until cream cheese has melted, about 2-3 minutes. Stir in thyme and parsley.

5/ Spread ravioli into the prepared baking dish. Top with marinara mixture and sprinkle with mozzarella. Place into the oven and bake until the cheese has melted, about 20 minutes.

6/ Serve immediately, garnished with Parmesan and basil, if desired.

From damndelicious

31/03/2024

Easy, quick, authentic asada street you can now make right at home.

Mexican Street Tacos

Ingredients:

2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges

Directions:

1/ In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.

2/ In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.

3/ Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.

4/ Serve steak in tortillas, topped with onion, cilantro and lime.

From damndelicious

30/03/2024

Grilled add that extra special touch to this fresh made guacamole, loaded with sweet kernels and goat cheese for that extra creaminess!

SWEET CORN GRILLED GUACAMOLE

Ingredients:

1 tablespoon Mazola Corn Oil
Juice of 1 lime, divided
Pinch of garlic powder
Pinch of paprika
2 avocados, halved, seeded and peeled
1 cup sweet corn kernels
1/4 cup minced red onion
1/4 cup crumbled goat cheese
2 tablespoons chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper, to taste

Directions:

1/ Preheat the grill to medium high heat.

2/ In a small bowl, whisk together corn oil, 1 tablespoon lime juice, garlic powder and paprika.

3/ Brush avocados, cut sides up, with corn oil mixture and add to grill, cut sides down. Cook until lightly browned and grill marks appear, about 3-4 minutes; let cool.

4/ In a small bowl, gently mash avocados using a potato masher. Add corn, red onion, goat cheese, cilantro, remaining lime juice, salt and pepper, to taste, and gently toss to combine.

5/ Serve immediately.

From damndelicious

29/03/2024

The easiest stir fry you will ever make in just 20 min – it doesn’t get easier (or quicker) than that!

Easy Shrimp and Broccoli Stir Fry

Ingredients:

1 tablespoon olive oil
1 1/2 pounds medium shrimp, peeled and deveined
24 ounces broccoli florets*
1 teaspoon sesame seeds
1 green onion, thinly sliced

For the Sauce:
3 tablespoons reduced sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar
1 tablespoon brown sugar, packed
1 tablespoon freshly grated ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1 teaspoon cornstarch
1 teaspoon Sriracha, optional

Directions:

1/ In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using; set aside.

2/ Heat olive oil in a large skillet over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes. Add broccoli, and cook, stirring frequently, until tender, about 2-3 minutes.

3/ Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.

4/ Serve immediately, garnished with sesame seeds and green onion, if desired.

From damndelicious

28/03/2024

Do you prefer Cookies or Cupcakes? Let us know in the comments below.

28/03/2024

Nutritious, flavor-packed veggie power bowls with crispy baked tofu, kale, edamame, carrots + THE BEST creamy peanut sauce of your life!

Tofu Power Bowls

Ingredients:

1 cup farro
1 (16-ounce) package extra firm tofu
2 1/2 tablespoons cornstarch
1 1/2 teaspoons chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 tablespoon plus 2 teaspoons olive oil, divided
2 cups shredded kale
1 1/2 cups shelled cooked edamame
2 carrots, peeled and grated
3/4 cup packed fresh cilantro leaves
1 lime, cut into wedges

For the Creamy Peanut Sauce:
1/4 cup creamy peanut butter
1 tablespoon reduced sodium soy sauce
1 tablespoon freshly squeezed lime juice
1 teaspoon sambal oelek (ground fresh chile paste)
1 teaspoon freshly grated ginger

Directions:

1/ To make the creamy peanut sauce, whisk together peanut butter, soy sauce, lime juice,

2/ Cook farro according to package instructions; set aside.

3/ Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

4/ Place tofu on a paper-towel lined plate; press a paper towel and heavy skillet over top of tofu to absorb excess water. Let stand 15 minutes before dicing into bite-size cubes.

5/ In a large bowl, combine tofu, cornstarch, chili powder, salt, pepper and garlic powder. Stir in 1 tablespoon olive oil until well combined.

6/ Place tofu in a single layer onto the prepared baking sheet. Place into the oven and bake for 30 minutes, until golden brown and crisp, flipping halfway.

7/ In a small bowl, add kale and drizzle with remaining 2 teaspoons olive oil; season with salt and pepper to taste. Massage until the kale starts to soften and wilt, about 1-2 minutes.

8/ Divide farro into bowls. Top with tofu, kale, edamame, carrots and cilantro.

9/ Serve with creamy peanut sauce, garnished with lime, if desired.

From damndelicious

Self-Love Wednesday

07/04/2024

06/04/2024

05/04/2024

04/04/2024

03/04/2024

02/04/2024

01/04/2024

31/03/2024

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28/03/2024

28/03/2024

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