Ingredients:

• 1 tablespoon of butter
• 10 cloves of peeled garlic
• 1/2 cup of low sodium chicken or vegetable broth (you can also use white wine or half of each!)
• 1 cup of heavy cream
• Parsley 

Instructions:

1. After you’ve cooked your meat or vegetables, don’t wash out the pan that you used as there is flavor on the bottom of the skillet! Just turn the heat to medium and add in 1 tablespoon of butter. 
2. Let the butter melt and then put in the cloves of garlic and cook for 3 or 4 minutes until they’ve started to brown only slightly. But, make sure you’re stirring it pretty often so they don’t start to burn. 
3. Pour whatever liquid or combination of liquids you decide to use and let it cook for 3-5 minutes until the liquid has started to reduce. 
4. Add in the heavy cream and then put whatever protein or vegetables you’re cooking into the skillet so they can start to absorb the sauce.
5. Cook for about 5 more minutes until the sauce is further reduced and your main course is covered nicely in it. 
6. Chop up the parsley, sprinkle it over, and serve!

The post This Creamy Garlic Sauce is Perfect For Any Dish appeared first on thedancingcucumber.com.

Pan Fried

Sauteed asparagus is super easy to do, you just have to think about the timing. First, start by trimming the asparagus so you get rid of the tough bottoms. Heat up a pan and then pour in some olive oil. Once the oil is hot, put in the asparagus. Season with salt and pepper and allow them to cook for about 8-10 minutes. When the asparagus is getting closer to being done, hit it with some fresh lemon juice and put a lid on it if they need to be steamed and cooked through more. Once they’re cooked, add them to your favorite dishes!

Dishes To Serve It

Asparagus is best friends with salmon fillets—the green and pink together are just beautiful. You can also chop it up and add into freshly made risotto, or even place them elegantly on top of a salad for that extra something special.

The post Delicious Asparagus Goes With Everything! appeared first on thedancingcucumber.com.

Runny Center

If you’re looking for an egg that has a super runny center but a set white, you are looking at the classic 5-minute egg.

All you have to do is first, set up an ice bath. This is just a combination of water and ice so when the eggs come out of the pot they can go directly in there. This is crucial because it stops the cooking process so you can still have your runny yolk.

Bring a pot of water to boil, use a spider or a slotted spoon to slowly put your eggs in there, and cook them for 5-5.5 minutes. As soon as your timer goes off, put them directly into the ice bath, peel, and you have your perfect runny egg!

Set Yolk

If you want a harder yolk because that’s your preference or you want to make an egg salad, all you have to do is boil water, put the eggs in again with a slotted spoon or spider, and cook them for 8 minutes.

When the 8 minutes are done, again, put them into an ice bath to stop the cooking and to cool them off so you can peel them more easily.

The post The Perfect Guide to All Sorts of Boiled Eggs appeared first on thedancingcucumber.com.

Ingredients

• 2 cups of masa harina
• 1/2 teaspoon of salt
• 1 1/2 cups of warm water

Instructions

1. Begin by whisking the masa harina and the salt together in a big bowl.
2. Switch to a wooden spoon and add in one cup of the warm water and mix.
3. Slowly add in more of the water until it turns into a dough. You want to do this slowly because you might not need all of the water in the end.
4. Knead the dough so it forms a ball and then from it, take out golf ball-sized balls.
5. Put a piece of wax paper or plastic wrap onto a tortilla press or onto your countertop.
6. Put the ball on top and then another piece of wax paper or plastic wrap.
7. Flatten the ball with the press or with a baking sheet so it’s thin but not falling apart.
8. Heat up a pan over medium or medium-high heat. Start by cooking on one side for 10-15 seconds, then flip and cook for 1-2 minutes on each side so brown spots form.
9. Repeat this, let them cool, and then put them in an airtight container in the fridge for later!

The post Corn Tortillas are Delectable and Simple to Make appeared first on thedancingcucumber.com.

Beans

If you’re not in the mood to go all out with enchiladas, having enchilada inspired beans is your next best bet. All you have to do is drain and rinse some black beans, heat them over low with the enchilada sauce, and you have the perfect filling for tacos, quesadillas, nachos, or anything else you please!

Casserole

Although an enchilada is a sort of casserole in and of itself, if you want to go super American and make a more classic Tex-Mex casserole, enchilada sauce is vital. Whether you want to layer rice or chips with beans or meat, using enchilada sauce in between each layer and even cooked with the protein gives it an undeniably delicious flavor. 

Pasta

Even though it’s not traditional, enchilada pasta is actually an awesome dish. All you have to do is cook the pasta, finish cooking it in some enchilada sauce, and then add in your favorite Mexican-style toppings like corn, beans, chile peppers, or whatever your heart desires!

The post Storebought Enchilada Sauce Can Do More Than You Expect appeared first on thedancingcucumber.com.

Ingredients 

• 2 1/4 cups of flour
• 3/4 teaspoon of cardamom 
• 3/4 teaspoon of kosher salt
• 1/2 cup of sugar
• 2 vanilla beans
• 1 cup of room temperature unsalted butter
• 1 egg
• 1/4 cup of honey 

Recipe

1. Whisk the flour, cardamom, and salt in a medium-sized bowl and set to the side.  
2. Scrape the seeds out of the vanilla beans and put them into a separate bowl along with the sugar. Use your fingers to mix the sugar and vanilla to make a sand-like texture and then add in the butter and mix on medium with a hand mixer until smooth. 
3. Add in just the yolk of the egg as well as the honey to the butter-sugar bowl. Beat for 30 seconds then turn down the speed to low and add in half the dry ingredients. Mix to just combine before adding the other half. 
4. Knead the dough for a couple of minutes by hand to make sure everything is incorporated.
5. Divide the dough in half, make two 9-inch logs and wrap in parchment paper followed by in plastic wrap. Roll the logs on the counter to make sure they’re very round. 
6. Put them in the fridge for 2 hours, unwrap, and cut the dough into circles.
7. Put them onto a parchment-lined baking sheet and bake for 13-18 minutes at 350 F, making sure to rotate them halfway through. 
8. Cool for 5 minutes on the tray, transfer to wire racks, and enjoy!

The post Sablé Cookies are Too Stunning and Simple Not to Try appeared first on thedancingcucumber.com.

Stove to Oven 

If you’ve been dreaming of a skillet that can go both on the stove and into the oven, your dreams can come true with a cast iron skillet! On the stove, it’s perfect for searing steaks and getting a nice color on veggies to really crisp them up and make them come alive. In the oven, you can bake savory or sweet pies, finish off a piece of meat so it cooks through in the center, and more!

Health

Because cast iron is made from iron, it actually gives off a little bit of the element whenever you cook! This is especially vital for vegetarians who are anemic, or just anyone who needs an added boost of iron in their foods. While you can’t taste it, if you cook anything in a cast iron skillet, you know it’s there. 

Long-Lasting

A cast iron skillet can really last a lifetime, and beyond! Even something that’s rusted over can be brought back to life, which is so unlike any other kitchen tools we use in the day and age. Buying a cast iron skillet isn’t just an investment for now, but also for the future. 

The post Three Reasons Why You Need to Own a Cast Iron Skillet appeared first on thedancingcucumber.com.

Instead of buying it from the store, you can easily make it at home for yourself and your loved ones! Give it away this holiday season as a present which you can do in a matter of minutes!

The recipe below makes one medium-sized teapot worth, but if you want to give it away as a present, just increase the amounts. 

Ingredients 

• One teaspoon of loose black tea
• Three teaspoons of dried bergamot leaves 

Instructions

1. Grind the bergamot leaves until they are roughly the same size as the black tea. If the leaves you are using aren’t much larger than the tea leaves, you can skip this step. 
2. To grind, put the leaves in a mortar and pestle or into a plastic bag and crush them with a rolling pin or another heavy kitchen item. 
3. Then, simply mix the leaves with the tea leaves in a small bowl, then put into a tea infuser. 
4. Pour hot over the leaves, allow it to steep for 3-5 minutes, and you have the perfect brew!

The post Earl Grey Tea is a Quick Recipe and Present! appeared first on thedancingcucumber.com.

Ingredients

• One shallot
• One chile, either Fresno or red jalapeno 
• 3-4 cloves of garlic 
• 1/2 cup of red wine vinegar
• 1 teaspoon of kosher salt 
• 1/2 cup of cilantro 
• 1/4 cup of parsley 
• 2 tablespoons of oregano 
• 3/4 cup of olive oil 

Instructions

1. Start by finely dicing the shallot along with the chile of your choice. Mince the garlic as well or use a garlic press. 
2. Add all the chopped ingredients to a medium-sized bowl and pour in the vinegar and the salt. Stir and leave it for 10-15 minutes. This will help the ingredients mellow out a bit since you will be eating them raw. 
3. In the meantime, chop up the cilantro, parsley, and oregano and add them all to the bowl. 
4. Finally, slowly pour in the oil and whisk quickly to emulsify the sauce. 
5. Taste the chimichurri, season with more salt if needed, and then put into an airtight container and into the fridge for future meals!

The post Chimichurri is a Refreshing Latin American Sauce You Have to Try appeared first on thedancingcucumber.com.

Lavender and lemon go together so beautifully, why not make them into a muffin? These muffins are light, fragrant, and simply divine, perfect for any afternoon tea or a morning on the go!

Ingredients 

• 3/4 cup of sugar
• 2 teaspoons of dried lavender buds
• 1 lemon 
• 1/2 cup of softened  butter
• 2 eggs
• 1/2 cup of honey
• 1/2 cup of non-dairy milk 
• 1 teaspoon of vanilla
• 1 1/2 cups of flour
• 1/2 teaspoon of salt
• 1 teaspoon of baking powder
• 1/4 teaspoon of baking soda

Recipe

1. In a food processor or high-speed blender, mix the sugar, lavender, and the zest of the lemon. This way everything gets evenly combined and you don’t get big chunks of anything running through the muffins 
2. Take out 1/4 cup of the sugar mixture and leave it to the side. 
3. Use the remaining sugar mixture and cream it with butter with an electric hand mixer until it’s lightened in color. Crack in the eggs and continue to beat. 
4. Put the honey, non-dairy milk, juice from the lemon, and vanilla extract into the bowl and mix. 
5. Using a wooden spoon or rubber spatula, mix in the flour, salt, baking soda, and baking powder into the wet ingredients. 
6. Pour batter into a muffin tin evenly, and bake at 350 F for 20 minutes or until golden brown. 
7. Cool, and enjoy!

The post Lavender Lemon Muffins are Simply a Delight appeared first on thedancingcucumber.com.

Ingredients:

• 1 tablespoon of butter
• 10 cloves of peeled garlic
• 1/2 cup of low sodium chicken or vegetable broth (you can also use white wine or half of each!)
• 1 cup of heavy cream
• Parsley 

Instructions:

1. After you’ve cooked your meat or vegetables, don’t wash out the pan that you used as there is flavor on the bottom of the skillet! Just turn the heat to medium and add in 1 tablespoon of butter. 
2. Let the butter melt and then put in the cloves of garlic and cook for 3 or 4 minutes until they’ve started to brown only slightly. But, make sure you’re stirring it pretty often so they don’t start to burn. 
3. Pour whatever liquid or combination of liquids you decide to use and let it cook for 3-5 minutes until the liquid has started to reduce. 
4. Add in the heavy cream and then put whatever protein or vegetables you’re cooking into the skillet so they can start to absorb the sauce.
5. Cook for about 5 more minutes until the sauce is further reduced and your main course is covered nicely in it. 
6. Chop up the parsley, sprinkle it over, and serve!

The post This Creamy Garlic Sauce is Perfect For Any Dish appeared first on thedancingcucumber.com.

Pan Fried

Sauteed asparagus is super easy to do, you just have to think about the timing. First, start by trimming the asparagus so you get rid of the tough bottoms. Heat up a pan and then pour in some olive oil. Once the oil is hot, put in the asparagus. Season with salt and pepper and allow them to cook for about 8-10 minutes. When the asparagus is getting closer to being done, hit it with some fresh lemon juice and put a lid on it if they need to be steamed and cooked through more. Once they’re cooked, add them to your favorite dishes!

Dishes To Serve It

Asparagus is best friends with salmon fillets—the green and pink together are just beautiful. You can also chop it up and add into freshly made risotto, or even place them elegantly on top of a salad for that extra something special.

The post Delicious Asparagus Goes With Everything! appeared first on thedancingcucumber.com.

Runny Center

If you’re looking for an egg that has a super runny center but a set white, you are looking at the classic 5-minute egg.

All you have to do is first, set up an ice bath. This is just a combination of water and ice so when the eggs come out of the pot they can go directly in there. This is crucial because it stops the cooking process so you can still have your runny yolk.

Bring a pot of water to boil, use a spider or a slotted spoon to slowly put your eggs in there, and cook them for 5-5.5 minutes. As soon as your timer goes off, put them directly into the ice bath, peel, and you have your perfect runny egg!

Set Yolk

If you want a harder yolk because that’s your preference or you want to make an egg salad, all you have to do is boil water, put the eggs in again with a slotted spoon or spider, and cook them for 8 minutes.

When the 8 minutes are done, again, put them into an ice bath to stop the cooking and to cool them off so you can peel them more easily.

The post The Perfect Guide to All Sorts of Boiled Eggs appeared first on thedancingcucumber.com.

Ingredients

• 2 cups of masa harina
• 1/2 teaspoon of salt
• 1 1/2 cups of warm water

Instructions

1. Begin by whisking the masa harina and the salt together in a big bowl.
2. Switch to a wooden spoon and add in one cup of the warm water and mix.
3. Slowly add in more of the water until it turns into a dough. You want to do this slowly because you might not need all of the water in the end.
4. Knead the dough so it forms a ball and then from it, take out golf ball-sized balls.
5. Put a piece of wax paper or plastic wrap onto a tortilla press or onto your countertop.
6. Put the ball on top and then another piece of wax paper or plastic wrap.
7. Flatten the ball with the press or with a baking sheet so it’s thin but not falling apart.
8. Heat up a pan over medium or medium-high heat. Start by cooking on one side for 10-15 seconds, then flip and cook for 1-2 minutes on each side so brown spots form.
9. Repeat this, let them cool, and then put them in an airtight container in the fridge for later!

The post Corn Tortillas are Delectable and Simple to Make appeared first on thedancingcucumber.com.

Beans

If you’re not in the mood to go all out with enchiladas, having enchilada inspired beans is your next best bet. All you have to do is drain and rinse some black beans, heat them over low with the enchilada sauce, and you have the perfect filling for tacos, quesadillas, nachos, or anything else you please!

Casserole

Although an enchilada is a sort of casserole in and of itself, if you want to go super American and make a more classic Tex-Mex casserole, enchilada sauce is vital. Whether you want to layer rice or chips with beans or meat, using enchilada sauce in between each layer and even cooked with the protein gives it an undeniably delicious flavor. 

Pasta

Even though it’s not traditional, enchilada pasta is actually an awesome dish. All you have to do is cook the pasta, finish cooking it in some enchilada sauce, and then add in your favorite Mexican-style toppings like corn, beans, chile peppers, or whatever your heart desires!

The post Storebought Enchilada Sauce Can Do More Than You Expect appeared first on thedancingcucumber.com.

Ingredients 

• 2 1/4 cups of flour
• 3/4 teaspoon of cardamom 
• 3/4 teaspoon of kosher salt
• 1/2 cup of sugar
• 2 vanilla beans
• 1 cup of room temperature unsalted butter
• 1 egg
• 1/4 cup of honey 

Recipe

1. Whisk the flour, cardamom, and salt in a medium-sized bowl and set to the side.  
2. Scrape the seeds out of the vanilla beans and put them into a separate bowl along with the sugar. Use your fingers to mix the sugar and vanilla to make a sand-like texture and then add in the butter and mix on medium with a hand mixer until smooth. 
3. Add in just the yolk of the egg as well as the honey to the butter-sugar bowl. Beat for 30 seconds then turn down the speed to low and add in half the dry ingredients. Mix to just combine before adding the other half. 
4. Knead the dough for a couple of minutes by hand to make sure everything is incorporated.
5. Divide the dough in half, make two 9-inch logs and wrap in parchment paper followed by in plastic wrap. Roll the logs on the counter to make sure they’re very round. 
6. Put them in the fridge for 2 hours, unwrap, and cut the dough into circles.
7. Put them onto a parchment-lined baking sheet and bake for 13-18 minutes at 350 F, making sure to rotate them halfway through. 
8. Cool for 5 minutes on the tray, transfer to wire racks, and enjoy!

The post Sablé Cookies are Too Stunning and Simple Not to Try appeared first on thedancingcucumber.com.

Stove to Oven 

If you’ve been dreaming of a skillet that can go both on the stove and into the oven, your dreams can come true with a cast iron skillet! On the stove, it’s perfect for searing steaks and getting a nice color on veggies to really crisp them up and make them come alive. In the oven, you can bake savory or sweet pies, finish off a piece of meat so it cooks through in the center, and more!

Health

Because cast iron is made from iron, it actually gives off a little bit of the element whenever you cook! This is especially vital for vegetarians who are anemic, or just anyone who needs an added boost of iron in their foods. While you can’t taste it, if you cook anything in a cast iron skillet, you know it’s there. 

Long-Lasting

A cast iron skillet can really last a lifetime, and beyond! Even something that’s rusted over can be brought back to life, which is so unlike any other kitchen tools we use in the day and age. Buying a cast iron skillet isn’t just an investment for now, but also for the future. 

The post Three Reasons Why You Need to Own a Cast Iron Skillet appeared first on thedancingcucumber.com.

Instead of buying it from the store, you can easily make it at home for yourself and your loved ones! Give it away this holiday season as a present which you can do in a matter of minutes!

The recipe below makes one medium-sized teapot worth, but if you want to give it away as a present, just increase the amounts. 

Ingredients 

• One teaspoon of loose black tea
• Three teaspoons of dried bergamot leaves 

Instructions

1. Grind the bergamot leaves until they are roughly the same size as the black tea. If the leaves you are using aren’t much larger than the tea leaves, you can skip this step. 
2. To grind, put the leaves in a mortar and pestle or into a plastic bag and crush them with a rolling pin or another heavy kitchen item. 
3. Then, simply mix the leaves with the tea leaves in a small bowl, then put into a tea infuser. 
4. Pour hot over the leaves, allow it to steep for 3-5 minutes, and you have the perfect brew!

The post Earl Grey Tea is a Quick Recipe and Present! appeared first on thedancingcucumber.com.

Ingredients

• One shallot
• One chile, either Fresno or red jalapeno 
• 3-4 cloves of garlic 
• 1/2 cup of red wine vinegar
• 1 teaspoon of kosher salt 
• 1/2 cup of cilantro 
• 1/4 cup of parsley 
• 2 tablespoons of oregano 
• 3/4 cup of olive oil 

Instructions

1. Start by finely dicing the shallot along with the chile of your choice. Mince the garlic as well or use a garlic press. 
2. Add all the chopped ingredients to a medium-sized bowl and pour in the vinegar and the salt. Stir and leave it for 10-15 minutes. This will help the ingredients mellow out a bit since you will be eating them raw. 
3. In the meantime, chop up the cilantro, parsley, and oregano and add them all to the bowl. 
4. Finally, slowly pour in the oil and whisk quickly to emulsify the sauce. 
5. Taste the chimichurri, season with more salt if needed, and then put into an airtight container and into the fridge for future meals!

The post Chimichurri is a Refreshing Latin American Sauce You Have to Try appeared first on thedancingcucumber.com.

Lavender and lemon go together so beautifully, why not make them into a muffin? These muffins are light, fragrant, and simply divine, perfect for any afternoon tea or a morning on the go!

Ingredients 

• 3/4 cup of sugar
• 2 teaspoons of dried lavender buds
• 1 lemon 
• 1/2 cup of softened  butter
• 2 eggs
• 1/2 cup of honey
• 1/2 cup of non-dairy milk 
• 1 teaspoon of vanilla
• 1 1/2 cups of flour
• 1/2 teaspoon of salt
• 1 teaspoon of baking powder
• 1/4 teaspoon of baking soda

Recipe

1. In a food processor or high-speed blender, mix the sugar, lavender, and the zest of the lemon. This way everything gets evenly combined and you don’t get big chunks of anything running through the muffins 
2. Take out 1/4 cup of the sugar mixture and leave it to the side. 
3. Use the remaining sugar mixture and cream it with butter with an electric hand mixer until it’s lightened in color. Crack in the eggs and continue to beat. 
4. Put the honey, non-dairy milk, juice from the lemon, and vanilla extract into the bowl and mix. 
5. Using a wooden spoon or rubber spatula, mix in the flour, salt, baking soda, and baking powder into the wet ingredients. 
6. Pour batter into a muffin tin evenly, and bake at 350 F for 20 minutes or until golden brown. 
7. Cool, and enjoy!

The post Lavender Lemon Muffins are Simply a Delight appeared first on thedancingcucumber.com.