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Shrimp Cauliflower Fried Rice

www.cookinglight.com

3 tablespoons toasted sesame oil, divided

10 oz medium shrimp, peeled and deveined

5 large eggs, lightly beaten

1 cup sliced green onions, divided

16 ounces fresh or frozen riced cauliflower

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

Instructions

  1. Heat 1 1/2 teaspoons sesame oil in a large nonstick skillet over medium-high. Add shrimp; cook 3 minutes. Remove shrimp from pan.
  2. Return pan to medium-high. Add 1 1/2 teaspoons oil. Add eggs; cook 2 minutes or until almost set, stirring once. Fold cooked eggs in half; remove from pan. Cool, and cut into 1/2-inch pieces.
  3. Heat remaining 2 tablespoons oil in pan over medium-high. Add 3/4 cup green onions and cauliflower; cook 5 minutes, without stirring, or until browned. Stir in shrimp, eggs, pepper, and salt. Top with remaining 1/4 cup green onions.

 

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MAPLE GLAZED CHICKEN BREASTS

By Vermont Village

INGREDIENTS

½ cup Vermont Village apple cider vinegar.

½ cup maple syrup.

¼ cup Vermont Village ginger sipping vinegar.

1 tsp cayenne pepper.

2 garlic cloves chopped.

½ inch ginger chopped.

½ tsp salt.

 

MIXING DIRECTIONS

  1. Mix all of the ingredients together in a bowl.
  2. Place two chicken breast in a glass baking dish and cover with marinade.
  3. Cover chicken and place in fridge for at least 2-3 hours, preferably overnight. ( turn chicken over halfway through)
  1. When ready to cook, uncover chicken and place in preheated oven at 425 for 15 minutes.
  2. Lower temperature to 350 and cook for another 35-45 minutes or until juices run clear.
  3. When done take chicken out of glass dish and heat the remaining marinade in a small sauce pan adding more maple syrup, heat until just before oil then reduce heat.
  4. Sauce will reduce and thicken once cooled. Drizzle over chicken before serving.

 

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CHOCOLATE CHIP ESPRESSO COOKIES

Courtesy of www.lakechamplainchocolates.com

The espresso in this Chocolate Chip Espresso Cookie recipe makes the cookies taste more chocolatey and the chocolate chips burst with even more flavor in each bite. If you don’t want to bake all of the cookies at once, freeze individual scoops and thaw and bake fresh cookies whenever you want.

INGREDIENTS
2 cups flour
1 cup unsweetened cocoa powder
3teaspoon baking soda 
1teaspoon baking powder
1 teaspoon finely ground espresso or coffee
1sticks butter
1cups brown sugar
1cup sugar
1 egg
1 teaspoon vanilla extract
1teaspoon salt
3 bars chopped (an organic dark bar would work well here)

INSTRUCTIONS:

1. Combine flour, cocoa powder, baking soda, baking powder, and espresso.                                                                                 2. Cream the butter and sugars in a mixing bowl until smooth, light in color, and fluffy.
3. Add eggs, vanilla, and salt. Mix until just combined.
4. Add the dry ingredients in two additions, stirring until just combined.
5. Add chocolate chips and stir until evenly distributed.
6. Scoop dough onto a parchment lined cookie sheet, slightly flattening cookies.
7. If baking right away, refrigerate dough for 30 minutes at least…at this point, cookies can be wrapped and frozen until needed. Bring dough to room temperature before baking.
8. Preheat oven to 325F. Bake 10-12 minutes. Cookies will puff and still look wet in the center.
9. Allow cookies to cool on sheet 5 minutes before  moving.

 

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