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From Scratch Recipes, 102 Michael Street, Houston, TX (2026)

01/30/2025

PEANUT BUTTER BANANA OVERNIGHT OATS:
SERVES: 1
Prep Time: 5 minutes (+ 4+ hours chilling)

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Ingredients
- ½ cup rolled oats (old-fashioned oats, not instant)
- ½ cup milk (dairy, almond, oat, or soy)
- 1 ripe banana (mashed; reserve a few slices for topping)
- 1 tbsp peanut butter (creamy or crunchy)
- 1 tsp chia seeds (optional, for thickness)
- 1 tsp honey or maple syrup (optional, for sweetness)
- Pinch of salt (enhances flavor)

Optional Toppings:
- Fresh berries, chopped nuts, coconut flakes, dark chocolate chips, cinnamon.

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Step-by-Step Instructions
1. Mash the Banana:
- In a small bowl, mash ¾ of the banana (leave a few slices for garnish).

2. Combine Ingredients:
- In a jar or airtight container, add:
- Rolled oats
- Milk
- Mashed banana
- Peanut butter
- Chia seeds
- Honey/maple syrup (if using)
- Pinch of salt

3. Mix Thoroughly:
- Stir until fully combined (no dry oats visible). The mixture will look loose but thickens as it chills.

4. Chill:
- Seal the jar and refrigerate for at least 4 hours (ideally overnight).

5. Serve:
- Stir the oats before eating. If too thick, add a splash of milk.
- Top with banana slices, berries, nuts, or a drizzle of peanut butter.

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Customization Tips
- Vegan: Use maple syrup and plant-based milk.
- Nut-Free: Swap peanut butter for sunflower seed butter.
- Protein Boost: Add a scoop of protein powder or Greek yogurt.
- Texture: Stir in granola or crushed nuts before serving.

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Storage
- Keep refrigerated in an airtight container for up to 3 days.

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Enjoy this no-cook, grab-and-go breakfast! 🥜🍌

07/11/2024

The Slow Cooker Tikka Masal-Style Beans recipe:

Ingredients:
- 2 red onions, roughly chopped
- 3 large garlic cloves, thinly sliced
- 5cm piece of ginger, peeled and finely grated
- 1 red pepper, deseeded and roughly chopped
- 1 large sweet potato, peeled and cut into 2cm chunks
- 2 x 400g tins cannellini beans, drained and rinsed
- 400g tin of chopped tomatoes
- 2 tbsp garam masala
- 1 tsp ground turmeric
- 15g coriander, finely chopped
- 100g baby spinach
- 80ml double cream
- 2-pack plain naans

Instructions:
1. Preparation: Start by preheating your slow-cooker to your preferred setting. This will ensure that the cooker is ready to start cooking as soon as you add the ingredients.
2. Combining Ingredients: Add the chopped onions, sliced garlic, grated ginger, chopped red pepper, sweet potato chunks, rinsed cannellini beans, chopped tomatoes, garam masala, ground turmeric, and half of the finely chopped coriander into the slow-cooker. Also, add 250ml of water.
3. Cooking: Stir all the ingredients to combine them well. Then, set your slow-cooker to cook on high for 4 hours or on low for 6 hours. This slow cooking process allows the flavors to meld together and the ingredients to become tender.
4. Final Touches: When you're ready to serve, stir the baby spinach into the masala and let it cook for 1-2 minutes until it wilts. Season the dish with black pepper to taste.
5. Serving: Preheat your grill to high and cook the naans according to the pack instructions. Sprinkle the beans with the remaining coriander, then swirl the cream through the dish. Serve the Tikka Masala-Style Beans with half a warm naan each for scooping.

Tip: If you don’t have a slow-cooker, you can add the ingredients from step 2 to a large pan, bring it to a boil, cover with a lid, then simmer for 1 hour, stirring every 15 minutes. Continue from step 4.

Enjoy your meal! 😊

07/10/2024

The Lentil Chilli Pie with Sweet Potato Topping recipe:

Ingredients:
- Vegetable Oil: 1 tablespoon
- Peppers: 2, roughly chopped
- Red Onion: 1, finely chopped
- Garlic Cloves: 2, crushed
- Taco Mixed Beans: 2 x 395g tins
- Green Lentils: 390g tin, drained and rinsed
- Vegetable Stock: ½ vegetable stock pot, made up to 200ml
- Sweet Potatoes: 650g, peeled and cut into 2-3cm cubes
- Fresh Coriander: 15g, roughly chopped
- Frozen Peas: 320g

Instructions:
1. Preheat the Oven: Start by preheating your oven to gas 7, 220°C, fan 200°C.
2. Cook the Vegetables: Heat the vegetable oil in a large frying pan over a medium-high heat. Add the peppers and onion, and fry for 6-8 mins until they become tender.
3. Add Garlic and Beans: Add the garlic and fry for 1 min or until fragrant. Stir in the beans, lentils and stock.
4. Simmer the Mixture: Season the mixture, then let it simmer, stirring frequently, for 8-10 mins until it thickens and the sauce coats the beans.
5. Prepare the Sweet Potatoes: Meanwhile, boil the sweet potatoes for 8-10 mins until very tender. Drain well, then mash until smooth.
6. Add Coriander: Season the mashed sweet potatoes and stir in most of the chopped coriander.
7. Assemble the Pie: Tip the filling into a into a 22cm round pie or baking dish (or a 20cm square dish). Top with the sweet potato, then use a fork to smooth over the top.
8. Bake the Pie: Bake the pie for 15-20 minutes until it becomes piping hot and starts to bubble.
9. Prepare the Peas: While the pie is baking, cook the peas in a pan of boiling water for 2-3 mins until they are heated through, then drain.
10. Serve the Pie: Serve the pie alongside the peas, scattered with the remaining coriander.

Enjoy your homemade Lentil Chilli Pie with Sweet Potato Topping! 😊

07/10/2024

The Parmesan Chicken Bites recipe:

Ingredients:
- Boneless, skinless chicken breasts: 1 pound, cut into 1-inch chunks
- Vegetable oil: ½ cup
- Kosher salt and freshly ground black pepper: to taste
- Panko (Japanese-style breadcrumb): 1 cup
- Freshly grated Parmesan: ¼ cup
- Garlic powder: 1 teaspoon
- Smoked paprika: ½ teaspoon
- All-purpose flour: ½ cup
- Large eggs: 2, beaten
- Fresh parsley leaves: 2 tablespoons, chopped

Instructions:
1. Preparation: Preheat your oven to 400°. Line a baking sheet with foil and grease the foil.
2. Season the Chicken: Season the chicken chunks with salt and pepper to taste.
3. Prepare the Coating: In a large bowl, combine Panko, Parmesan, garlic powder, and smoked paprika. Season this mixture with salt and pepper to taste.
4. Dredge the Chicken: Working in batches, first dredge the chicken in flour, then dip it into the beaten eggs, and finally dredge it in the Panko mixture, pressing firmly to make sure the coating adheres.
5. Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken to the skillet, 5 or 6 pieces at a time, and cook until they are evenly golden and crispy, about 3-4 minutes.
6. Drain the Chicken: Transfer the cooked chicken bites to a paper towel-lined plate to drain any excess oil.
7. Serve: Serve the chicken bites immediately, garnished with additional Parmesan and chopped parsley, if desired.

Enjoy your homemade Parmesan Chicken Bites! 😊

07/10/2024

The Loaded Hasselback Potatoes recipe :

Ingredients:
- Russet Potatoes: 4, medium-sized
- Unsalted Butter: ¼ cup, thinly sliced
- Kosher Salt: to taste
- Freshly Ground Black Pepper: to taste
- Bacon: 4 slices, diced
- Sharp Cheddar Cheese: 1 cup, shredded
- Sour Cream: ¼ cup
- Chives: 2 tablespoons, chopped

Instructions:
1. Preheat the Oven: Start by preheating your oven to 400 degrees F.
2. Prepare the Potatoes: Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom. The idea is to create a fan-like effect with the potato slices, but without cutting all the way through the potato.
3. Season the Potatoes: Add butter slices to between the cuts; season with salt and pepper, to taste.
4. Bake the Potatoes: Transfer potatoes to a baking sheet and bake until the outsides are browned and crisp, about 1 hour.
5. Add the Cheese: Top with cheese and bake until melted, an additional 5 minutes.
6. Cook the Bacon: While the potatoes are baking, heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
7. Serve the Potatoes: Serve potatoes immediately, topped with sour cream, bacon, and chives.

Enjoy your homemade Loaded Hasselback Potatoes! 😊

07/10/2024

Full recipe for "Chicken Parmesan" :

Ingredients:
- 2 large boneless skinless chicken breasts (about 8 ounces each)
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 1 cup plain breadcrumbs
- 1/2 cup grated Parmesan, plus more for serving
- 1/2 cup milk
- 1 large egg
- 1/2 cup plus 1/3 cup olive oil
- 3 cloves garlic, finely grated
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Two 28-ounce cans diced tomatoes
- 3 sprigs basil, plus torn leaves for serving
- 8 ounces whole milk mozzarella, shredded
- 12 ounces spaghetti

Instructions:

1. Preparation: Start by cutting your chicken breasts in half lengthwise to make 4 roughly equal pieces. They should look like large chicken tenders. Place one piece of chicken in the center of a clean cutting board and pound the chicken with the flat side of a meat mallet until it's 1/4-inch thick. Repeat with the remaining chicken pieces.

2. Seasoning the Chicken: Liberally sprinkle the chicken pieces with salt and pepper.

3. Dredging the Chicken: Put the flour in a pie plate and dredge the chicken one piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and set aside. In a medium bowl, whisk together the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In another medium bowl, whisk together the milk and egg. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently shake off any excess and set aside. Refrigerate uncovered at least 30 minutes and up to 12 hours.

4. Cooking the Chicken: Heat 1/3 cup of the oil in a large skillet over medium-high heat. Once hot, add the breaded chicken and cook for about 2 minutes on each side, until golden, but not cooked through. Remove the chicken from the skillet and set it aside.

5. Preparing the Sauce: In the same skillet, add the garlic, oregano, and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil, and 1 teaspoon salt. Bring to a boil and then reduce to a simmer. Cook, stirring occasionally, until the sauce has thickened slightly, about 15 minutes.

6. Baking the Chicken: Preheat your oven to 400 degrees F (200 degrees C). Arrange the partially cooked chicken in a 9-by-13-inch baking dish. Spoon some of the sauce over each piece of chicken. Sprinkle the remaining 1/4 cup Parmesan and the mozzarella over the chicken. Bake until the cheese is melted and bubbly, and the chicken is cooked through, about 15 minutes.

7. Cooking the Spaghetti: While the chicken is baking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain well.

8. Serving: Serve the chicken and sauce over the cooked spaghetti. Sprinkle with more Parmesan and torn basil leaves, if desired.

Enjoy your delicious homemade Chicken Parmesan! 😊

07/10/2024

The Chinese Handmade Noodles recipe:

Ingredients:
- Bread Flour (also known as strong flour or high gluten flour): 300 grams
- Salt: ¼ teaspoon
- Water: 150 milliliters

Instructions:
1. Prepare the Dough: Combine the bread flour and salt in a large bowl. Gradually add the water to the flour mixture, stirring continuously until the dough starts to pull together. The dough might look dry and lumpy at first, but resist the temptation to add additional water as it will make the noodles gummy rather than springy.
2. Knead the Dough: Once the dough forms, knead it thoroughly until it becomes smooth. This process might take some time, but it's crucial for developing the gluten in the dough, which gives the noodles their characteristic chewy texture.
3. Rest the Dough: After kneading, let the dough rest for a while. This allows the flour to fully absorb the water and makes the dough easier to roll out.
4. Roll Out the Dough: Once the dough has rested, dust your work surface with flour to prevent sticking. Roll out the dough as thin as you can. Remember, the noodles will expand when cooked, so it's better to roll them out thinner than you think you need.
5. Cut the Noodles: After rolling, fold the dough over itself several times. Then, using a sharp knife, cut the folded dough into thin strips to form the noodles.
6. Prevent Sticking: Unfold the noodles and dust them with more flour to prevent them from sticking together.
7. Cook the Noodles: Your homemade Chinese noodles are now ready to be cooked and served!

This recipe is quite versatile. You can use these noodles in a variety of dishes, from soups to stir-fries. Enjoy your homemade Chinese noodles! 😊

07/09/2024

Full Recipe of Charred Citrus and Thyme Grilled Shrimp Skewers:

Ingredients:
- 1 pound extra-large shrimp (26 to 30/pound), peeled, tails on if desired, deveined
- 1/4 cup olive oil
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 1/2 teaspoon lime zest
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 orange, cut into wedges
- 4 sprigs fresh thyme
- 1/4 cup butter, softened

Instructions:
1. Marinating the Shrimp: Place the shrimp in a zip-top bag set in a shallow dish. Combine the oil, 1/2 teaspoon orange zest, orange juice, lime zest, lime juice, and garlic, and add this mixture to the bag. Seal the bag and ensure the shrimp are well coated. Let this sit in the refrigerator for at least 30 minutes or up to 1 hour.
2. Preheating the Grill: Get your outdoor grill ready by preheating it to medium heat (350 degrees F to 375 degrees F/175 degrees C to 190 degrees C).
3. Preparing the Skewers: Discard the marinade and thread 6 to 7 shrimp onto each of 4 skewers. Season the shrimp with salt and pepper.
4. Grilling: Oil the grill grates. Arrange the skewers, orange wedges (cut sides down), and thyme on the grill. Grill the thyme until it's lightly charred, about 15 seconds. Cover the grill. Grill the skewers and orange wedges, turning halfway through, until the shrimp are opaque and the orange wedges are lightly charred, 6 to 8 minutes.
5. Preparing the Citrus-Thyme Butter: Strip the thyme leaves from the sprigs and coarsely chop them. Stir 1 teaspoon of the chopped thyme and the remaining 1/2 teaspoon orange zest into the softened butter.
6. Serving: Spread the citrus-thyme butter over the grilled shrimp and serve with the charred orange wedges. Garnish with the remaining thyme.

Enjoy your cooking! 😊

07/09/2024

Here's a recipe for a delicious chicken marinade that will make your chicken extra juicy and flavorful. Perfect for grilling or baking, this marinade is sure to become a staple in your kitchen.

Homemade Savory Chicken Marinade

Ingredients:
- 700g of chicken breast, tenders, or thighs
- 3 tablespoons of high-quality olive oil
- 2 tablespoons of soy sauce (low sodium preferred)
- 2 tablespoons of freshly squeezed lemon juice
- 1 tablespoon of balsamic vinegar
- 2 tablespoons of Worcestershire sauce
- 3 tablespoons of brown sugar or honey
- 3 cloves of garlic, minced
- 1 teaspoon of dried oregano or rosemary
- ½ teaspoon of ground black pepper
- Fresh parsley, finely chopped (optional)
- Lemon slices for garnish (optional)

Instructions:

1. Prepare the Chicken:
- If using chicken breasts, pound them to an even thickness to ensure uniform cooking.
- With a fork, pierce the chicken pieces all over to allow the marinade to pe*****te more deeply.

2. Mix the Marinade:
- In a mixing bowl, combine the olive oil, soy sauce, lemon juice, balsamic vinegar, Worcestershire sauce, and brown sugar or honey. Whisk until the sugar is fully dissolved.
- Add the minced garlic, dried herbs, and black pepper to the bowl. Stir to incorporate all the flavors.

3. Marinate the Chicken:
- Place the chicken in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the chicken, making sure each piece is well-coated.
- Seal the bag or cover the dish, and refrigerate for at least 30 minutes to marinate. For best results, leave it to marinate for 4 to 5 hours.

4. Cook the Chicken:
- Remove the chicken from the marinade and let any excess drip off.
- Discard the remaining marinade.
- Grill the chicken over medium-high heat until it's cooked through and has nice grill marks, about 6-8 minutes per side, depending on thickness.
- Alternatively, bake in a preheated oven at 200°C (392°F) for 20-25 minutes or until the internal temperature reaches 74°C (165°F).

5. Serve:
- Let the chicken rest for a few minutes before slicing.
- Garnish with fresh parsley and lemon slices if desired.
- Serve with your favorite sides, such as a fresh salad or grilled vegetables.

Enjoy your homemade savory chicken marinade, which will bring a touch of sweet, with a hint of herby goodness to your meal. It's especially good for chicken breast and terrific for grilling!

Remember, always cook chicken to the proper internal temperature to ensure it's safe to eat. Happy cooking! 🍗

07/09/2024

Here's the full recipe for "Homemade Pizza with Fresh Toppings" :

Ingredients:
- Pizza Dough: You can use a store-bought dough or make your own. If you're making your own, you'll need flour, yeast, salt, and water.
- Pizza Sauce: A simple, no-cook red sauce is best. You'll need canned fire roasted tomatoes, garlic, olive oil, oregano, and salt.
- Toppings: This is where you can get creative! Some popular options include mozzarella cheese, bell peppers, onions, mushrooms, olives, pepperoni, and fresh basil.

Instructions:
1. Preparing the Dough: If you're making your own dough, mix the ingredients together and let it rise for 1 to 2 hours. You can also let it slowly rise all day by preparing it in the morning or the night before. Be sure to bring it to room temperature for an hour before shaping.
2. Shaping the Dough: Roll the dough onto a piece of parchment paper. The dough sticks to the parchment, making it easier to work with and easier to transfer into the oven.
3. Preparing the Sauce: Blend up the tomatoes with garlic, olive oil, oregano, and salt in a blender. No cooking required!
4. Assembling the Pizza: Spread the sauce over the dough, then add your toppings. Be sure to add the cheese last.
5. Baking the Pizza: Preheat your oven to its highest setting and let it heat for at least half an hour. Then, bake the pizza on the parchment paper (either on a pizza stone or baking sheet) for about 10 minutes, or until the crust is golden and the cheese is bubbly.
6. Serving: Your Homemade Pizza with Fresh Toppings is now ready to serve. Enjoy!

Enjoy your cooking! 😊

07/09/2024

Here's the full recipe for "Breakfast Burritos with Scrambled Eggs" :

Ingredients:
- 8 large eggs
- Sour cream
- Salt and ground black pepper to taste
- 1 pound of your favorite breakfast sausage or bacon
- Cheese (such as shredded cheddar or Mexican blend)
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 3 cloves garlic, roughly chopped
- 1 celery stalk, chopped
- 2 tablespoons vegetable oil
- 8 large flour or corn tortillas, warmed

Instructions:
1. Preparing the Scrambled Eggs: Whisk together eggs, sour cream, salt, and pepper in a bowl until well combined.
2. Cooking the Sausage or Bacon: Cook your chosen breakfast meat according to the package instructions. Once cooked, set it aside.
3. Cooking the Vegetables: In a large skillet, heat the vegetable oil over medium heat. Add the onion, bell peppers, garlic, and celery, and sauté until the vegetables are soft and the onions are translucent.
4. Combining the Ingredients: Add the cooked sausage or bacon to the skillet with the vegetables. Stir in the scrambled eggs and cook until the eggs are done to your liking. Sprinkle the cheese over the top and let it melt.
5. Assembling the Burritos: Warm the tortillas in the oven or on the stovetop according to the package instructions. Once they're warm, spoon some of the egg and sausage mixture onto each tortilla. Roll up the tortillas, tucking in the ends as you go.
6. Serving: Your Breakfast Burritos with Scrambled Eggs are now ready to serve. Enjoy this delicious and satisfying meal!

Enjoy your cooking! 😊

07/09/2024

✋HERE'S the full recipe for "Turkey Chili with Cornbread" :

Ingredients:
- 1 pound lean ground turkey
- 1 large onion, chopped
- 1 orange bell pepper, chopped
- 4 cloves garlic, roughly chopped
- 1 celery stalk, chopped
- 2 tablespoons vegetable oil
- Salt and ground black pepper to taste
- 1 (14.5 ounce) can no-salt-added diced tomatoes
- 1 (15.5 ounce) can no-salt added dark kidney beans, undrained
- 1 ½ cups low-sodium chicken broth
- 1 (6 ounce) can tomato paste
- 1 cup frozen corn
- 4 tablespoons sliced jarred jalapenos
- 1 tablespoon molasses
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili powder
- 1 ½ teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Cornbread "Dumplings": 1 ¼ cups cornmeal, ¾ cup whole wheat flour, 4 teaspoons baking powder, ½ teaspoon salt, 1 cup milk, 3 tablespoons vegetable oil, 3 tablespoons honey, 1 egg, 1 cup shredded sharp Cheddar cheese, 2 green onions, thinly sliced

Instructions:
1. Preparation: Preheat your oven to 400 degrees F (200 degrees C). Grease a 12x17-inch sheet pan.
2. Cooking the Turkey: Crumble the ground turkey and place it onto one half of the sheet pan. Place the onion, bell pepper, garlic, and celery on the other half of the sheet pan. Drizzle both with oil, and season with salt and pepper. Bake in the preheated oven, stirring once, until the meat is cooked through and the vegetables are soft, about 15 minutes.
3. Preparing the Chili: Meanwhile, place diced tomatoes, kidney beans, chicken broth, tomato paste, corn, jalapenos, molasses, Worcestershire sauce, chili powder, oregano, paprika, cumin, garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Stir until well combined. Carefully pour this mixture over the turkey and vegetables, and gently stir to combine.
4. Preparing the Cornbread Dumplings: Whisk cornmeal, flour, baking powder, and salt in a bowl until combined. Add milk, oil, honey, and egg, whisking until combined. Place about 8 dollops of the batter over the top of the chili. Sprinkle each "dumpling" with Cheddar cheese.
5. Baking: Carefully return the sheet pan to the hot oven, and bake until the chili is bubbling and the cornbread is browned on top, 30 to 35 minutes. Allow to cool for 10 minutes. Sprinkle with sliced green onions just before serving.

Enjoy your delicious homemade Turkey Chili with Cornbread! 😊

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