Jessica's Joyful Kitchen

1 pound whole wheat pasta 3/4 cup smooth peanut butter 1/3 cup chicken broth plus 1/3 cup water 1/4 cup rice vinegar 2 tablespoons light soy sauce 2 tablespoons sugar 2 teaspoons Asian dark sesame oil 2 teaspoons peeled ginger, finely chopped 1/2 teaspoon garlic powder 1/2 teaspoon red pepper flakes 3 tablespoons sesame seeds 2 scallions, trimmed and sliced on the diagonal 1. Cook linguine in a large pot of lightly salted water following package directions. Drain, and immediately plunge into an ice water bath. Set aside. 2. Meanwhile, in medium-size saucepan, combine peanut butter, chicken broth and water, rice vinegar, soy sauce, sugar, sesame oil, ginger, garlic powder and red pepper flakes. Whisk until combined. Cook on medium-high heat for about 10 minutes or until thickened. Remove from heat. 3. While sauce simmers, toast sesame seeds in a nonstick skillet over medium heat for 5 minutes, shaking pan to keep seeds from burn...

  1 pound ground beef 1 large onion, chopped 1 large green pepper, chopped, optional 1 can (28 ounces) diced tomatoes, undrained 1 can (16 ounces) chili beans, drained 1 can (15 ounces) black beans, rinsed and drained 1 can (8 ounces) tomato sauce 1 envelope taco seasoning 1 package (13 ounces) regular tortilla chips 2 cups shredded cheddar cheese In a Dutch oven, cook the beef, onions and green peppers over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin). In a 13-in. x 9-in. baking dish, spoon in meat mixture. Top with chips and cheese. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Original Recipe

For the Cookies: 1 ounce semisweet chocolate, chopped 1/2 ounce milk chocolate, chopped 12 tablespoons unsalted butter, melted 1/2 cup sour cream 2 large eggs 1 1/2 teaspoons apple cider vinegar 1/2 teaspoon vanilla extract 1 tablespoon red food coloring 2 1/4 cups all-purpose flour 1 cup granulated sugar 1/4 cup unsweetened cocoa powder 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt For the Filling: 8 ounces cream cheese, at room temperature 3 tablespoons unsalted butter, at room temperature 2 cups confectioners' sugar, sifted 1 vanilla bean, halved lengthwise and seeds scraped Make the cookies: Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth. Whisk the melted butter, sour cream, eggs, vinegar,...

3 tablespoons   butter 1 lb  lean ground beef 1   large white onion ,  diced 8   oz   baby portobello mushrooms ,  sliced 4   cloves   garlic ,  minced ¼   cup   all purpose flour 1 ½   cup   beef broth 1 ½   cup   heavy whipping cream 2   tablespoons   Worcestershire sauce 1   tablespoon   dijon mustard salt and pepper ,  to taste ¾   cup   sour cream (170g) 2   tablespoons   chopped Parsley ,  optional Rice or egg noodles, prepared  In a large skillet over medium-high heat, melt the butter. Add ground beef and brown the beef, breaking apart with a spatula. Add onion, cooking until onion starts to soften and become translucent, about 5 minutes. Add mushrooms and garlic. Cook stirring often, until mushrooms are softened, about 3-5 minutes.
 Evenly sprinkle flour into the pan, stir well and cook for 30 seconds. Add beef broth and heavy whipping cream. S...

2 cups chicken broth 4 tablespoons butter 1 onion, finely chopped 2 cups arborio rice 1 1/4 cups drained chopped canned artichoke hearts Grated peel of 1 lemon plus 2 teaspoons lemon juice Salt and pepper 2/3 cup grated parmesan cheese 1/3 cup chopped flat-leaf parsley 1/3 cup walnuts, toasted and chopped In a saucepan, bring the broth and 4 cups water to a boil, cover and keep at a simmer. In a large saucepan, melt 2 tablespoons butter over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 2 minutes. Stir in 1 cup of the broth mixture, bring to a simmer and cook, stirring, until the liquid is absorbed, 2 to 3 minutes. Maintaining a low simmer, continue to add the broth mixture, 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid. Cook until the rice is tender, about 20 minutes. In the last...

2 1/2 cups chicken stock A generous pinch saffron threads, about 24 2 tablespoons butter 1/2 cup orzo pasta or broken pieces of thin spaghetti 1 cup long-grain rice A small handful golden raisins 1 tablespoon EVOO – Extra Virgin Olive Oil 1/2 pound Spanish chorizo, diced 1 large red bell pepper, chopped 1 large Spanish onion, peeled and chopped 4 cloves garlic, chopped 1/4 cup large Spanish, pimiento-stuffed green olives, chopped Salt and pepper 1 tablespoon sweet or smoked sweet paprika, a palmful 2 pinches cinnamon 1/2 cup green peas, optional About 1/2 cup dry sherry 1/2 cup flat-leaf parsley, chopped 1/2 cup dry-roasted Marcona almonds or toasted sliced almonds In a saucepot, melt butter over medium heat. Add pasta and toast until deep golden brown and very nutty in aroma. Add rice, stir, add saffron stock and bring to a boil. Reduce heat to a simmer, cover and cook rice 16-18 minutes, until tender. Meanwhile, place raisins...

Several weeks ago I saw Kelsey Nixon make her own vanilla extract on her show “ Kelsey’s Essentials ” and I loved the idea. It took me awhile to make it over to the liquor store, but I finally did and with what I purchased was able to make two 16oz jars worth of vanilla extract. For the vanilla beans, I ordered them online in bulk and (wow) they are so plump and fragrant. 16 oz vodka, 80 proof (40% alcohol) 5 vanilla beans, split lengthwise Place in 16oz air tight jar. Allow to sit for 6-8 weeks in a dark place, gently shake once or twice a week. If you start to run low, top the jar off with more vodka and shake again. Also, whenever you use a vanilla bean in other recipes toss it into the jar after you’ve used it. This will continue to “feed” your vanilla extract and it should keep for years. Recipe Source