Caprese Chicken Pasta

Coming home from work after a long day, dinner can be a daunting task (yes, even for me). You know the drill; come home, kick shoes off, flop on the couch. Ask partner “what do you want for dinner?”, they respond “I don’t care”, you sigh loudly. Open the fridge, close the fridge, repeat. Repeat. 

I came to this recipe during the process of opening and closing the refrigerator. Isn’t that how

Continue Reading

Vanilla Bean Cupcakes

I’ve always preferred vanilla cupcakes over chocolate. To celebrate my two year blog anniversary, I made these cupcakes to celebrate! I shared them with my friends, who were super excited to try the edible pansies that adorned the cupcakes 😀

Growing up, we made cakes and cupcakes often. But they were not always from scratch. Yes, we used box mixes 😛 As I spent more time watching the food network, I realized just how easy it was to make a cake from scratch.IMG_1935 

This recipe is very versatile and easy. You can add any extracts you like; think peppermint, coconut or lemon 🙂 I chose to top the cupcakes with a buttercream icing because it is also really easy and versatile! 

Don’t forget to enter my giveaway for a chance to win MasterChef Season 6 Winner Claudia’s new cookbook!

On to the recipe:

Vanilla Bean Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen
 
Ingredients
  • 1 cup sugar
  • 6 tablespoons unsalted butter, at room temperature
  • 2 whole eggs
  • 2 teaspoons vanilla bean paste
  • ½ cup milk
  • 1¼ teaspoons baking powder
  • 1¼ cups all purpose flour
  • pinch of salt
ButterCream
  • 1 (8 tablespoon) stick of unsalted butter, at room temperature
  • 3½ cups powdered sugar
  • 1 teaspoon clear vanilla extract
  • 1 tablespoon milk (if needed)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with liners.
  2. Using a mixer, cream together butter and sugar until light and fluffy
  3. Add in eggs, one at a time, mixing well between additions.
  4. Mix in vanilla bean extract.
  5. Sift together flour, baking powder and salt.
  6. Add in the dry ingredients and the milk. Mix until just combined (do not over mix)
  7. Pour batter into the cups and bake for 12-14 minutes.
Buttercream
  1. Using a mixer, blend butter and powdered sugar together. Add in the vanilla and milk and mix until smooth.
  2. Use food coloring if desired.
  3. Pipe buttercream onto cooled cupcakes
  4. Enjoy 🙂

vanilla bean cupcake

Continue Reading

Orzo Summer Salad

Very rarely does my husband, Hussein ask for a salad for dinner. He is not picky, per se, but doesn’t like ‘diet food’ or cereal for dinner (yes, I sometimes have a bowl of cereal for dinner :P).

orzo pasta salad, Amanda's Plate summer salad 

I first made this dish two years ago, during a super hot stretch of summer. We did not turn the oven on and barely the energy to come up with an elaborate meal. I had been to the farmers market earlier in the week and a had a beautiful bounty of fresh vegetables on had. I decided to make a pasta salad and thus this Orzo Summer Salad was created 😀

Continue Reading

Homemade Strawberry Ice Cream

strawberry ice-cream recipe

Summer is the season to eat ice-cream on a daily basis and feel absolutely no guilt about it. I mean, we have to stay cool somehow 😛 

In 4th grade, my class made ice-cream using salt and ice cubes to freeze the cream and sugar. It was delicious and so much fun. That was probably one of my favorite ‘lessons’ in that class 😀 After that, I did not make cream based ice-cream. My sisters and I made popsicles and slushy drinks but now…

4460424

I love my kitchen aid stand mixer and one of my favorite things about it is the versatility and add ones. I purchased the ice-cream maker bowl, when it was on sale. Combined with a coupon I got it at a great price! #Score 

In 1984, President Ronald Reagan proclaimed July as National Ice Cream Month and  National Ice Cream Day as the third Sunday in the month of July. So today, July 17th is #National Ice Cream Day! wohoo 😀

strawberry ice-cream

I love strawberries and had a ton on hand… which led to the creation of this recipe 😀

STRAWBERRIES

*Note you will need an ice-cream maker for this recipe.

Homemade Strawberry Ice Cream
Author: 
Prep time: 
Total time: 
Serves: 1½ quarts
 
Ingredients
  • 1 pound strawberries, trimmed and quartered
  • ¾ cup granulated sugar
  • 1 teaspoon fresh lemon juice
  • ⅛ teaspoon salt
  • 2 cups heavy cream
Instructions
  1. Mash strawberries with sugar, lemon juice in a large bowl. Let stand, stirring and mashing occasionally, for 10 minutes.
  2. Transfer half of strawberry mixture to a blender and purée with cream until smooth.
  3. Return strawberry and cream mixture to the bowl with remaining strawberries and chill, until cold.
  4. Freeze mixture in ice cream maker, according to machine instructions.
  5. Transfer to an airtight container and place in freezer for a few hours to firm up.
  6. Enjoy!

This blog post was created in Partnership with Fred Meyer, all opinions and content are my own. Thank you for supporting the sponsors who allow me to create and share these fun, new recipes! They help keep this blog going 🙂 

Make this dish? I’d love to see! Tag me using #CreateAmandasPlate or @AmandasPlate <3

homemade ice-cream, strawberry ice-cream recipe

 

Continue Reading

Zucchini Cakes with Herb Dipping Sauce

amanda's plate zucchini cakes

I love zucchini, but I feel that it must be transformed somehow. Zucchini fries, little zucchini medallions with mozzarella, zucchini bread (my mom was sneaky like so many moms are about vegetables) or zucchini cakes!

Zucchini is currently in season, as demonstrated by the monster piles of zucchini I found at the Farmer’s Market. I brought a few home and decided to make some zucchini cakes with a herb dipping sauce.

zucchini cakes

Continue Reading

Lobster Rolls

We absolutely love lobster rolls and usually only have them when eating out at a seafood restaurant. I decided it was time I should make my own lobster rolls!

The lobster roll is comprised of a delicious butter toasted roll, lettuce, lobster and the ever important sauce that encompasses the lobster.

lobster rolls

I begin my sauce with Best Foods Organic mayo. I add in melted butter for added richness, fresh lemon juice and zest for freshness and minced celery for crunch! This sauce works great with shrimp, halibut and salmon! Feel free to substitute the lobster for any of these fish! I found lobster tails on sale and used those! Feel free to use whole lobsters 🙂 

I also found that these sandwiches make for the most perfect picnic! Prepare everything ahead and build them at your picnic site 🙂

LR07

5.0 from 2 reviews
Lobster Rolls
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 4 lobster tails
  • 4 brioche hot dog buns
  • ½ head butter lettuce
  • 2 tablespoons melted butter
  • ¾ cup Best Foods Organic Mayonnaise
  • 1 tablespoon lemon juice
  • 2 tablespoons melted butter
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • ¼ cup finely minced celery
  • 1 tablespoon freshly minced chive
  • lemon wedges, for serving
Instructions
  1. Begin my cooking your lobster tails in salted water for 7-8 minutes. Removed from water and de-shell. Place in a bowl and set aside.
  2. In a small bowl, combine the Best Foods Organic Mayonnaise, melted butter, lemon juice and zest, salt, pepper, celery and chive. Whisk until evenly combined.
  3. Fold the lobster meat into the sauce
  4. Brush butter on the outside of the brioche buns. Toast the buns.
  5. Place the butter lettuce on the inside of the bun, scoop the lobster into the lettuce.
  6. Enjoy 🙂

 

This blog post was created in Partnership with Best Foods and FeedFeed, all opinions and content are my own. Thank you for supporting the sponsors who allow me to create and share these fun, new recipes! They help keep this blog going 🙂 

lobster rolls

Have you made your own lobster rolls? I’d love to hear about it 🙂

Continue Reading

Strawberry Cheesecake

If you’ve been following my blog for a while, you know that one of the very first recipes I have developed and written was for cheesecake! I perfected my cheesecake recipe shortly after receiving a KithenAid stand mixer from my parents, when I was 16 years old 😀 

IMG_0406

I remember one Thanksgiving, I made 4 cheesecakes for my family (as well as 6 pies and a birthday cake). I would like to think I got cheesecake making down! I’ve even make a raw vegan cheesecake

While at the Renton Farmers Market, I had intended on buying 2 pints of strawberries. I ended up leaving with an entire flat. 

Continue Reading

Banana Nut Muffins

Amanda's Plate Banana Nut Muffins

During the month of Ramadan it is really important to wake before sunrise to hydrate and have a proper breakfast. This  pre-dawn meal is called ‘Suhoor’, in Arabic. 

Waking in the wee hours of the morning and trying to figure out what to eat can be a challenge.

meme-face-thinking

Continue Reading

Cherry and Chocolate Pastry

Ramadan is just around the corner. One of the most requested recipes I receive during Ramadan is “easy dessert ideas”. I came up with this Cherry and Chocolate Pastry because: 1. It’s easy to make 2. cherries and chocolate make the perfect summer pairing 3. It’s delicious!

cherry and chocolate pastry

For those who don’t know, Ramadan is the Holy Month for Muslims around the world, who fast (refrain from water and food) from sun up to sun down every day for 29-30 days. This is a month of reflection, growth and self discipline. It is also a time for family, community and giving. 

Due to the long days this year, many find themselves looking for easy foods to make. 

Continue Reading