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SUBMISSION: Kitchen 101 Volume Conversion Poster from Chasing Delicious. 

Dinner salads

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Apple Pie Bars

6 apples diced apples (5 cups)
1 T sugar
1 t Cinnamon
1/4 t Nutmeg
1/2 C Coconut Oil
1 large egg
1 C Flour
1 C sugar
1/2 C Walnut Pieces

1. Pre-heat oven to 350°. 
2. Peel and dice apples to fill a 9x13” baking dish. 
3. Stir together 1 tablespoon sugar, cinnamon and nutmeg.
4. Sprinkle over apples. 
5. Combine coconut oil and egg. 
6. Mix flour with remaining sugar then combine with the coconut oil and egg mixture. 
7. Fold in walnuts. 
8. Drop batter by spoonfuls and spread evenly over top of the apples. 
9. Bake until golden brown (50-60 minutes)

Apricot Beef Ragoût

Ingredients:

4-6 pieces of chicken
1 C Panko [Japanese bread crumbs]
1/4 C Victoria Taylor’s Toasted Sesame Ginger Seasoning
1/4 t seasoned salt 

1. Preheat oven to 400F.
2. Mix Panko, Sesame Ginger Seasoning, and salt in a large shallow bowl or plate.
3. Rinse chicken with water, shake off excess, and roll in crumb mixture, coating both sides.
4. Place on a shallow baking pan, skin side up. If there’s skin on it. Otherwise, you’re on your own.
5. Bake - 20 minutes for boneless, 45 for bone-in.

Dessert for one, from the microwave!

Pumpkin “cup” cake with apple cider glaze

3 t yellow cake mix
3 t canned pumpkin puree
1/4 t baking soda
4 T powdered sugar
1 t apple cider
1/4 t ground nutmeg

Mix pumpkin puree, cake mix, and baking soda very well. Scoop into a large mug sprayed with non-stick cooking spray.  Microwave on medium for 3½ minutes.

Mix powdered sugar, 1/2 teaspoon apple cider, and nutmeg in a small bowl, adding additional cider until a glaze-like consistency is achieved.

Tap pumpkin cake onto a plate and pour glaze over right before serving.

Coconut Almond Chicken

    1/2 cup Almonds, chopped
    1/2 cup Coconut Shreds
    1/8 teaspoon Curry Powder
    Pinch of Salt
    Pinch of Black Pepper
    4 large skinless chicken breasts*
    1/3 cup Coconut Oil (melted) plus 2 tablespoons for greasing pan

[* - About 1.5 pounds. I used chicken thighs, instead, as I prefer dark meat, and chose to leave the skin on, because I like it.]

Preheat oven to 350 degrees. Grease 9 x 13 baking dish with 2 tablespoons coconut oil. In a small bowl mix coconut shreds, chopped almonds, curry, salt and pepper.

Prepare chicken by rinsing under cool water and removing any fat. Pat dry with paper towel and set aside.

Melt coconut oil. Dip chicken in coconut oil, then in coconut/almond mixture. Place in single layer in baking dish.

Drizzle remaining coconut oil and coconut/almond mixture over the top. Bake 40 minutes or until internal temperature reaches 160 degrees. I served mine with Jasmine rice.

• 1C canned pumpkin
•  2T maple syrup
•  3T brown sugar
• 1t pumpkin pie spice
• 16 packaged wonton wrappers*
• granulated sugar [for dusting]
• ground cinnamon [for dusting]
•  cooking spray

Preheat oven to 400ºF.

1. In a medium bowl, mix pumpkin, maple syrup, brown sugar, and pumpkin pie spice.
2. Place a wonton wrapper on a flat surface. Spoon slightly less than 1 Tbsp. filling into center. [A full Tbsp will squish out the sides when cooking.]
3. Moisten the edges of the wonton with water and fold in half to form triangle. Press edges to seal. Repeat with remaining filling and wontons.
4. Arrange filled wontons on ungreased baking sheet. Lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon.
5. Bake until golden, about 15 minutes. Turn over and bake 2 more minutes.
6. Set baking sheet on wire rack to cool.

* - If you only make 16, you’ll be chucking out about half of the filling mix. If you only want to make 16 [ie: you aren’t being forced to share them], you can refrigerate the extra filling for a couple of days.

1.5 pounds small round or fingerling potatoes
Seasoned salt
2T olive oil
1/4 cup cider vinegar

Boil potatoes until they are tender when pierced with a fork, 20-25 minutes; drain. Place a folded dish towel or several paper towels on the countertop; stick a still-warm potato between the layers. Gently press down and flatten the potato. [The edges will split but it should still be in one piece.] Repeat with remaining potatoes, trying to get them roughly the same thickness.


Preheat oven to 450 degrees F. Brush a foil-covered baking sheet with 1 tablespoon of the oil. Place potatoes on the sheet and brush tops with remaining olive oil. Bake until crisp and golden, 30-35 minutes, turning them over halfway. Remove from oven, toss gently in a small bowl with vinegar, and season with salt.