Skip to main content

Dinner with the Duncans

Search This Blog

Whipped Cream

Posted by Becky on April 03, 2012

Get link
Facebook
X
Pinterest
Email
Other Apps

Whipped Cream

Heavy whipping cream

powdered sugar

vanilla

Mix all together until stiff peak forms

Breakfast Dessert

Get link
Facebook
X
Pinterest
Email
Other Apps

Comments

Post a Comment

Popular Posts

Coconut Rice

This recipe came from Mel, of course! We love this rice so much! 1 1/2 cups jasmine rice 1 can coconut milk, light or regular 1 1/4 cups chicken broth 1/4 teaspoon salt (I use coarse, kosher salt) Combine all the ingredients in a 5-quart or larger saucepan. Bring to a boil over medium heat, stirring often to prevent sticking. Reduce the heat to low, cover the pot, and cook for 16 minutes. Remove from the heat without lifting the lid and let sit for 5-10 minutes before fluffing with a spoon or fork and serving.

Zucchini Butter Spaghetti

Kinzey found this recipe and recommended we all make it. It is SO good! I actually think you could even do less spaghetti noodles and more zucchini and it would be even better! The original recipe came from Smitten Kitchen. 1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste 8 ounces spaghetti, cooked al dente 1 cup pasta water, reserved 1 1/4 pounds zucchini, trimmed, coarsely grated 6 tablespoons unsalted butter 4 garlic cloves, minced 1/4 teaspoon red pepper flakes, or more to taste 1/2 cup (45 grams) grated parmesan Handful fresh basil leaves, cut into thin ribbons (I left this out because my kids arent lovers of basil) Boil your spaghetti in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 1 cup of the pasta cooking water and set it aside. Melt butter in your empty pan over medium-high heat and add the garlic, stirring it into the butter for one minute before adding the zucchini, salt, and red pepper. Cook the zucc...

Grilled Hawaiian Chicken

This recipe is one you need to add to your menu real soon! I have just recently started using chicken thighs more, and I have found some real winners using them! This recipe is from Mel. I always make the coconut rice with this chicken- it goes together perfect! INGREDIENTS 2-3 pounds boneless, skinless chicken thighs 1 cup pineapple juice 1 cup low-sodium soy sauce (I use coconut aminos) 2/3 cup brown sugar, light or dark 1 tablespoon freshly grated or finely minced ginger (or use ginger paste) 6 cloves garlic, finely minced (or 1 teaspoon garlic powder) INSTRUCTIONS Place the chicken thighs in a shallow dish or in a gallon-size ziploc bag. Whisk together the pineapple juice, soy sauce, brown sugar, ginger and garlic until the brown sugar is dissolved (or mostly dissolved). Pour half of the marinade over the chicken in the bag so the chicken is evenly coated. Seal the bag and refrigerate for at least 4 ...

Powered by Blogger