Brown Butter Cinnamon Crispy Treats

Ingredients

• 1 stick (4 ounces) salted butter
• 10 ounces large marshmallows
• 1 vanilla bean seeds (squeezed out of the pod) or 1 teaspoon vanilla bean extract
• 1 teaspoon ground cinnamon
• Pinch of salt
• 6 cups crispy rice cereal, toasted
• Flaky sea salt, for finishing

Directions

1. Toast the marshmallows. Line a sheet pan with parchment paper and arrange the marshmallows in a single layer. Broil until deeply golden and crisp on top, watching them very closely. They can go from perfectly toasted to burnt fast, so rotate the pan every 30 seconds or so for even browning.
2. Brown the butter. In a large Dutch oven or heavy-bottomed pot over medium heat, melt the butter. Continue cooking, stirring frequently, until the milk solids turn deep golden brown and the butter smells nutty and fragrant.
3. Make the marshmallow mixture. Reduce the heat to low. Add the toasted marshmallows, vanilla bean seeds or extract, cinnamon, and a pinch of salt. Stir until the marshmallows are completely melted and the mixture is smooth and sticky.
4. Add the cereal. Remove from the heat and fold in the toasted rice cereal until every piece is evenly coated.
5. Press into the pan. Line a 9 x 13-inch baking dish with parchment paper. Transfer the mixture to the pan and use the reserved butter wrapper or a lightly buttered piece of parchment to press everything firmly into an even layer.
6. Finish. Sprinkle generously with flaky sea salt. Let cool slightly, then score into squares before the treats fully set.

Notes

• Toast the cereal if you have the time. Spread it on a sheet pan and bake at 350°F for about 5–8 minutes, stirring once, until lightly golden and fragrant.
• For a more compact, dense, extra-chewy crispy treat, use 4 cups of cereal instead of 6.
• For a lighter, crispier texture with more crunch, stick with the full 6 cups.

Source

https://www.instagram.com/p/DcpsrRkNGbd/

Marinated Onion Dip

Ingredients

• 1 medium red onion, finely diced
• ¼ cup red wine vinegar
• ½ cup good-quality extra virgin olive oil, plus more if needed
• 1 tablespoon capers
• Zest of 1 lemon
• Juice of ½ lemon
• 2 garlic cloves, finely grated
• 1 small handful fresh parsley, chopped
• 1 small handful fresh basil, chopped
• 2 generous pinches kosher salt
• ½ tablespoon freshly ground black pepper

Directions

1. Combine the ingredients: Add the diced red onion, red wine vinegar, olive oil, capers, lemon zest, lemon juice, garlic, parsley, basil, salt, and black pepper to a medium bowl.
2. Mix well: Stir until everything is evenly combined. The onions should be mostly submerged in the marinade. Add another splash of olive oil if needed.
3. Marinate: Let the mixture sit at room temperature for about 30 minutes. This gives the onions time to soften and absorb the vinegar, lemon, herbs, and olive oil.
4. Serve: Give it a good stir before serving and make sure to spoon up plenty of the flavorful marinade along with the onions.

Serving Ideas

• Fresh sourdough or crusty bread for dipping
• Grilled chicken, steak, pork, or fish
• Green or grain salads
• Roasted potatoes or other vegetables
• Burrata, ricotta, or whipped feta

Storage

• Store covered in the refrigerator for 4–5 days. The olive oil may firm up when chilled, so let the dip sit at room temperature for a few minutes and stir well before serving.

Brownie Mix Cookies

 https://abeautifulmess.com/brownie-mix-crinkle-cookies/

Sheet Pan Soy Chicken & Vegetables

Ingredients

• Chicken & Vegetables
• 1 lb boneless, skinless chicken tenders, cut into 1-inch pieces
• 2 tsp olive oil
• 3 carrots, cut into ½-inch pieces
• 1 head broccoli, cut into medium florets, about 3 cups
• Soy Honey Sauce
• ¼ cup low-sodium soy sauce
• 2 tbsp olive oil
• 1 tbsp rice vinegar
• 2 tbsp honey
• 1 tsp sesame oil, optional
• 2 cloves garlic, minced
• For Serving
• Cooked white or brown rice

Directions

1. Preheat the oven: Heat oven to 400°F. Lightly grease a large rimmed sheet pan, approximately 18 x 13 inches, or line it with parchment paper or foil.
2. Make the sauce: In a small bowl, whisk together the soy sauce, olive oil, rice vinegar, honey, sesame oil, and garlic.
3. Marinate: Add the chicken, carrots, and broccoli to a large bowl. Pour the sauce over everything and toss until evenly coated. Let marinate for 15 minutes.
4. Arrange: Spread the chicken and vegetables onto the prepared sheet pan in a single layer. Discard any excess marinade left in the bowl.
5. Bake: Roast for 10 minutes, then remove the pan from the oven and toss everything well.
6. Return to the oven and roast for another 10–15 minutes, until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
7. Serve: Spoon over warm rice and drizzle with any flavorful juices from the sheet pan.

Notes

• Rice vinegar: Rice vinegar, sometimes labeled rice wine vinegar, gives the sauce the best mild, slightly sweet flavor.
• You can substitute:
• Apple cider vinegar: use the same amount
• White wine vinegar: use the same amount
• Lime juice: use 2 tbsp instead of 1 tbsp

Sheet Pan Salmon and Veggies

Ingredients

• Salmon fillets
• Assorted vegetables, chopped into bite-size pieces
• Butter
• Salt
• Olive oil, as needed for vegetables
• Black pepper, optional

Directions

1. Preheat the oven: Heat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
2. Prepare the vegetables: Arrange the vegetables on the sheet pan. Drizzle lightly with olive oil and season with salt and pepper. Toss to coat and spread into an even layer.
3. Season the salmon: Place the salmon fillets on the sheet pan with the vegetables. Top each fillet with a little butter and season with salt.
4. Roast: Bake everything together for 20–25 minutes, or until the vegetables are tender and the salmon flakes easily with a fork.
5. Serve: Serve warm as-is or with rice, potatoes, or another simple side.