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Coconut Chicken Mac & Cheese

Coconut Chicken Mac and Cheese Chicken Ingredients 3 Tbsp canola oil 2 Tsp minced garlic 1 Tsp minced ginger 1/2 Tsp ground Turmeric 1/2 Tsp ground cumin 1/4 Tsp ground cardamom 1/2 Tsp Cinnamon 1/4 Tsp ground clove 1/2 Tsp ground Blk pepper 1/4 Tsp cayenne pepper 1/2 Tsp celery seeds 1 Tsp salt 1/2 cup coconut milk 1 whole chicken cut up Directions, part one 1. Heat oil in a large skillet over medium heat; add the dried spices, minced garlic and ginger. Stir and heat until spices are fragrant about two minutes. 2. Add coconut milk, stir, reduce heat to low medium and add chicken to skillet. Cover and cook chicken for about 30 to 40 minutes until completely cook through. Turn chicken over m

Red Velvet Cookie

Red Velvet Cookie Ingredients 1/3 cup of Green & Green powder cocoa 1 stick of unsalted butter 2 1/4 cups of unbleached all purpose flour 2 teaspoons of baking powder pinch of salt 4 large eggs 2 cups of raw sugar 1 teaspoon of real vanilla extract 2 table spoons of red food coloring Icing 4oz of cream cheese – soften 1/2 cup powdered sugar 1/4 to a 1/3 cup heavy cream – it depends on how thick you like your icing 1 teaspoon real vanilla extract Directions 1. In a large bowl mix together the flour, baking powder, powder cocoa and salt. 2. In stand mixer cream together butter and sugar until light. 3. Now add the eggs, vanilla, red food coloring and beat until smooth. 4. Add flour mixture a

Paprika Chicken

Paprika Chicken Ingredients 3 to 4 lb. chicken cut up or cutlets 2 cups of chicken stock, low salt 2 cups of red bliss potatoes, 1 inch dice 2 cups of cauliflower florets 1/2 cup sour cream or plain yogurt 1 large onion diced 1 can of diced tomatoes, 15oz 4 tablespoons olive oil 4 cloves of garlic minced 2 tablespoon of paprika 1 tablespoon flour Salt and pepper to taste Directions 1. Preheat oven to 400 degrees 2. In a large deep casserole add 2 tablespoons of the oil and place on a medium high heat, working a few pieces a time brown the chicken on each side, about 5 minutes and set aside. 3. While you are browning the chicken place the cauliflower in a zip lock bag along with the 2 tablesp

Avocado Pesto

Avocado Pesto Ingredients 2 bunches of Cilantro 1 1/2 cups of Almonds 1 cup of Asiago cheese, shredded 1/4 cup plus 2 tbsp olive oil 2 avocados, pitted and skins removed 1 tsp salt 1/2 tsp black pepper 1/2 tsp cayenne pepper 1 medium onion diced and divided 3/4 cup of diced tomatoes 1 pound dried pasta Directions Cook the pasta as directed on package In the food processor chop the almonds into small pieces Add half the diced onions to almonds and process until smooth Next, add the cilantro and pulse to incorporate Add avocados, salt, black pepper & cayenne pepper, pulse to incorporate Now turn the food processor on and stream the olive oil until the mixture is completely smooth. At the botto

Crab Stuffed Artichokes

Ingredients: 4 Artichokes 3 medium shallots, minced 1/2 of red bell pepper, minced 2 lemons zest, juiced and rinds saved 2 lemons juiced and rinds saved 8 cloves of garlic minced 1/2 cup of olive oil mayo 1/4 cup cream cheese 2 tablespoons of butter 1 teaspoon Dijon 2 to three sprigs of Oregano, leafed and chopped 2 to three sprigs of Tarragon. Leafed and chopped 3 teaspoons of fresh chopped Italian parsley 1/4 teaspoon of Worcestershire sauce 8 oz of wild chunk crab meat 1/2 cup of shredded Asiago cheese 2 bay leaves 1/2 teaspoon of dried thyme Olive Oil Salt and Pepper to taste Directions Pre Heat oven to 400 degrees. Fill a large pot with water and add the juice of two lemons and all four

Chocolate Chocolate Sandwich Cookie

Chocolate Chocolate Sandwich cookies Ingredients 1 3/4 cup of unbleached flour 12 oz of white chocolate, its about a bag of white chocolate 1/4 cup of green and greens cocoa powder 1 stick of unsalted butter 1 cup of raw sugar 1 egg 1/2 heavy cream 1 teaspoon real vanilla extract 1/2 teaspoon baking powder 1/4 teaspoon salt Directions In a large bowl whisk together the flour, cocoa powder, sugar and baking powder. In the stand mixer cream together to butter and sugar. Next add the vanilla and egg, combine until light. Now slowly add the flour mixture. Remove from bowl, wrap in plastic and cool for at least 2 hours in fridge. Om a cool surface roll out dough until about 1/8 inch thick, eith

Seafood Etouffee

Ingredients 4 medium onions, diced 3 red bell peppers, diced 4 to 6 celery stalks, diced 1 can organic diced tomatoes 1 stick unsalted butter 1 quart homemade shrimp stock(listed below) 3 lbs medium shrimp, pealed & cleaned 2 cups mini scallops 2 cups squid rings and tentacles 1/2 cup unbleached flour 1/3 cup fresh chopped parsley 6 cloves of garlic, minced 3 bay leaves 2 tbsp of Bayou seasoning(listed below) Cayenne pepper to taste Salt to taste Directions Melt butter in a large dutch oven over medium heat. Next add flour and whisk until the mixture turns the color of light peanut butter. This will take any where to 5 to 10 minutes but DO NOT stop whisking or it will burn. Now add the onion


Ingredients Base 2 medium onions - mandolined 2 red bell peppers - mandolined 4 cloves garlic - minced 2 sprigs each of Thyme, Parsley 1 bay leaf 3 tbsp Veggie Paste 2 tbsp Olive Oil Salt and pepper to taste The Veggies All sliced thin on a mandolin 2 Medium Japanese Eggplants 2 Medium Zucchini 2 Medium Yellow Summer Squash 10 to 16 Medium Red or Yellow or both Tomatoes Topping 1 tbsp olive oil 2 garlic cloves minced 1 tsp thyme 1 tsp veggie paste Directions Preheat oven to 350 degrees In a medium skillet place all of the base ingredients with holding the veggie paste. Picture one. Place skillet over medium/low heat, covered and gently soften the onions and peppers, about 10 to 15 minutes.

Meyer Lemon Cupcakes

Ingredients 1 1/2 cups all purpose unbleached flour 1 1/2 cups cake flour 1 1/2 cups raw sugar plus 1/4 cup 2 eggs 4 egg whites 3/4 cup buttermilk or half & half plus 2 tbsp 2 sticks unsalted butter, soften 1/4 cup Meyer Lemon juice plus 1 tbsp 2 tbsp Meyer Lemon zest 1 tsp Vanilla extract 2 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda Directions Preheat oven to 350 degrees and line two cup cake lines with liners and set aside. In another bowl mix together dry ingredients, minus the sugar. In a stand mixer place sugar and Meyer Lemon zest and blend on low speed for about 3 to 4 minutes. Next add butter and blend until light and creamy. Now add vanilla, followed by the eggs and egg whit