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Savor the Moment, 5830 E 2nd Street, Ste 7000 #13500, Casper, WY (2026)

06/29/2024

Chilli Beef Hotpot
Ingredients:

Chilli

1lb / 500g lean Ground/Minced Beef
1x 14oz/400g can of Kidney Beans, drained
1x 14oz/400g can of Chopped Tomatoes
1 cup / 240ml Beef Stock
1 medium Red Pepper, finely diced
1 medium White Onion, finely diced
2 cloves of Garlic, finely diced
1.5 tbsp Worcestershire Sauce
1 heaped tbsp Tomato Puree (Tomato Paste in US)
1 tbsp EACH: Paprika, Cumin, Chilli Powder (hot or mild)
1/2 tsp EACH: Ground Coriander, Oregano, Sugar, Salt (or to taste)
1/4 tsp Black Pepper
1/2 tbsp Olive Oil
Potatoes

14oz / 400g Baby Potatoes
1 tbsp Olive Oil
1/4 tsp EACH: Paprika, Garlic Powder, Salt, Black Pepper (or to taste)
Serving Ideas

Sour Cream (recommended)
Avocado (optional)
Coriander/Cilantro (optional)
Cheese (optional)
Directions:

Preheat oven to 180C/350F.
Add olive oil to a 10"/26cm cast-iron skillet or oven-safe pan over medium heat. Add the red pepper & onion and fry until they begin to soften, then add in the garlic and fry for another 30-60 seconds.
Add the beef and fry until brown all the way through, breaking up with your wooden spoon until well crumbled as you go.
Stir in the tomato puree and fry for 1-2 mins, then add in the beef stock, chopped tomatoes, Worcestershire sauce, kidney beans, paprika, cumin, chilli powder, ground coriander, oregano, sugar, salt & pepper. Give it a good stir then simmer for 15mins, stirring occasionally.
Meanwhile, thinly slice the baby potatoes around 1/4" (1/2cm). After the beef has simmered for 15mins, turn off the heat and wait for it to stop bubbling. Smooth the top with your wooden spoon.
Starting from the outside, lay the potato slices in a ring, overlapping each one covering around 1/4 of the previous potato. Work your way to the centre, covering as many gaps as possible.
Sprinkle over paprika, garlic powder, salt & black pepper then gently brush with oil. Tightly cover the top with foil then bake for 30mins.
Remove the foil then bake for another 15-20 mins at 200C/390F, or until the potatoes are knife tender. You can then flick on the grill to crisp them up a little if you'd like.
Plate up with your favourite toppings and enjoy!
Prep Time: 15 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 25 minutes

Kcal: 411 kcal | Servings: 4 servings

06/29/2024

Fluffy Turkish Bread
Ingredients:
500 g all-purpose flour (or bread flour)
1 tablespoon instant yeast
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 ⅔ cups water (room temperature)
1 egg yolk (for egg wash)
1 tablespoon yogurt
1 tablespoon water
1 teaspoon sesame seeds
1 teaspoon nigella seeds
Directions:
In a large mixing bowl, sift the flour. Add the dry yeast, kosher salt, and sugar, then mix well.
Add the water and mix until the dough comes together. Transfer the dough to a stand mixer and mix on medium-high for about 8-10 minutes until you get a soft dough.
Let the dough rise, covered with a towel, for 1 hour or until doubled in size.
Punch down the risen dough and transfer it onto a clean, floured surface. Divide the dough into 2 equal pieces.
Shape each piece into a ball. Roll each dough ball with a rolling pin into a circle. Cover with a towel for 20 to 30 minutes. Preheat the oven to its highest temperature.
Meanwhile, make the egg wash by mixing the egg yolk, yogurt, and water in a small mixing bowl.
Press with your fingertips to make indents around the edge of each dough round and continue to indent 3-4 rows inside the circle.
Brush the dough with the egg wash and top with sesame seeds and nigella seeds.
Bake in a preheated oven (at about 225°C/440°F) on the middle rack for 15-20 minutes or until the bread is golden brown and baked through. Avoid overbaking to prevent drying out.
Optionally, brush the Turkish flatbread with olive oil and serve with your favorite dips.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 55 minutes | Kcal: 495 kcal | Servings: 4 breads

06/29/2024

Turkey Gravy
Ingredients:
½ cup butter, cut into 8 pieces
1 tsp coarse black pepper
½ cup all-purpose flour
4 cups pan drippings OR 4 cups chicken stock
Directions:
If using drippings from a chicken or turkey: Pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don’t have enough drippings to equal 4 cups, add enough chicken or turkey stock until you have 4 cups of drippings.
If you’re not using turkey or chicken drippings, use 4 cups chicken or turkey stock.
In a large saucepan, melt 1/2 cup butter over medium-low heat.
Sprinkle in 1 teaspoon coarse black pepper.
Slowly add 1/2 cup all-purpose flour, constantly whisking to combine.
After a few minutes, the flour will be well incorporated into the butter. Slowly begin to pour in drippings and/or chicken broth into the pan, constantly whisking.
Allow the gravy to cook for several minutes so that it can thicken up. Serve immediately or keep on very low heat until you’re ready to serve.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes | Kcal: 100 kcal | Servings: 8 servings

06/29/2024

Lahana Sarma
Ingredients:

For the Cabbage Rolls:

1 head cabbage
2 cups rice (uncooked)
1 large onion, chopped finely
4 cloves garlic, chopped finely
2-3 tomatoes, finely chopped
2 tablespoons tomato paste
¼ cup parsley, chopped
2 tablespoons fresh dill, chopped
1 tablespoon dried mint
1 teaspoon black pepper
1 teaspoon paprika
1½ teaspoons salt
½ teaspoon sumac
Half lemon, juice only
¼ cup olive oil
For the Sauce:

3 tablespoons olive oil
2 tablespoons tomato paste
1 teaspoon paprika
2 cloves garlic, mashed
2 teaspoons dried mint
2 cups hot water
Directions:

Prepare the Filling: In a large mixing bowl, combine all the filling ingredients. Taste and adjust the amount of lemon juice and salt if needed.
Blanch the Cabbage: Cut off the hard root part on top of the cabbage and separate the leaves. Bring a large pot of water to a boil and blanch the cabbage leaves in batches until they are soft and flexible, for 2-3 minutes. Remove from the simmering water with a slotted spoon and transfer into a strainer.
Prepare the Blanched Cabbage Leaves: Cut off the thick vein in the middle of each cabbage leaf. Don’t throw them away; we'll use them at the bottom of the pan. Cut cabbage leaves into two if they are too large.
Assemble the Cabbage Rolls: Place the removed thick veins or any other unwanted cabbage pieces in the pan as a bottom layer. This will keep the rolls at the bottom from getting overcooked. Place a blanched cabbage leaf on a cutting board. Put about 1 tablespoon of filling on one side of it and roll it up. Place the stuffed cabbage rolls in the pan.
Make the Sauce: In a saucepan, combine olive oil, tomato paste, mashed garlic, dried mint, and paprika. Add in the hot water and bring it to a boil. Remove from the heat.
Cook the Rolls: Sprinkle a little salt over the cabbage rolls in the pan. Pour the sauce over them. Place a plate upside down on the rolls. This will help the cabbage rolls to stay stable and cook evenly. Bring it to boil over medium heat for about 5 minutes. Reduce the heat to the lowest and cook until the rice is tender, for about 40 minutes. Serve warm or at room temperature.
Prep Time: 45 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 2 hours 15 minutes

Kcal: 320 kcal | Servings: 6 servings

06/28/2024

Iced Coffee Breakfast Smoothie
Ingredients:

¼ cup (60 ml) unsweetened soy milk (or almond milk, oat milk, cow's milk)
¼ cup (60 ml) chilled coffee (or coffee ice cubes)
3 heaped tablespoons plain unsweetened soy yogurt (or Greek yogurt)
3 tablespoons quick-cooking oats (gluten-free if needed)
2 tablespoons almond butter
¼ teaspoon vanilla extract
1-2 teaspoons maple syrup (optional)
Ice cubes (optional)
Frozen cauliflower (optional)
Directions:

Add all the ingredients to a high-speed blender. Start with the milk and coffee (or coffee ice cubes), then add the yogurt, oats, and finish with the almond butter.
Blend on high speed until perfectly smooth. Blend for 30 seconds to 1 minute to ensure the oats are finely ground.
Pour the smoothie into your favorite glass or in a to-go cup.
Prep Time: 5 minutes | Total Time: 5 minutes

Kcal: 294 kcal | Servings: 1 serving

06/28/2024

Pumpkin Cream Cheese Muffins
Ingredients:

Muffins:

3 cups (426 g) all-purpose flour
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
1 tablespoon pumpkin pie spice (see note)
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
1 cup vegetable oil (can sub half applesauce/half oil)
2 cups (425 g) granulated sugar
1 (15-ounce) can (425 g) pumpkin puree
Filling:

8 ounces (227 g) cream cheese, softened
1 cup (114 g) powdered sugar
Streusel Topping:

½ cup (106 g) granulated sugar
¼ cup (36 g) all-purpose flour
4 tablespoons (57 g) cold butter, cubed
1 ½ teaspoons cinnamon
Directions:

For the cream cheese filling, combine the cream cheese and powdered sugar and mix with a handheld electric mixer (or in the bowl of a stand mixer) until smooth. On a piece of parchment paper or greased foil, form the soft mixture into a log making sure that the diameter is small enough to fit into the well of a muffin pan once cut into pieces. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. Alternate method: sometimes I use my small cookie scoop (about a tablespoon in size) and portion out 24 cream cheese dollops on a parchment-lined plate or tray and freeze that way.
Preheat the oven to 350 degrees F. Line two standard 12-cup muffin pans with paper liners (can bake in batches if you only have one pan) – see the note below for tips on muffin tins and how many to use.
For the muffins, in a medium bowl, combine the flour, spices, salt, and baking soda. Whisk to combine; set aside. In a large bowl, whisk together the eggs, vegetable oil (and applesauce if using), sugar, and pumpkin puree until well combined. Add the dry ingredients and mix until just combined (don’t overmix; a few lumps are ok!).
For the streusel topping, in a small bowl, combine all the ingredients. Mix together with a handheld electric mixer, pastry blender, or two forks until crumbly.
Fill each muffin cup 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices (no need to slice if you portioned the cream cheese mixture into individual dollops and froze). Place a slice or dollop of cream cheese on top of the batter in each muffin well and press lightly into the batter (no need to aggressively shove to the bottom, just a light press).
Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese (filling the muffin tins about 2/3 to 3/4 full, depending on how deep the muffin cups are). Sprinkle the streusel topping over the top of each muffin.
Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.
Prep Time: 1 hour 15 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 35 minutes | Kcal: 230 kcal per muffin | Servings: 24 muffins

06/28/2024

Cinnamon Sugar Cruffins
Ingredients:

2 cans crescent roll dough
2 Tbsp butter, melted
2 Tbsp sugar
1 Tbsp light brown sugar
1 tsp ground cinnamon
2-3 Tbsp flour for rolling
Directions:

Preheat the oven to 350°F (175°C).
Open both cans of croissants and roll them out on a floured surface. Make sure the perforations are no longer there.
In a small bowl, combine sugar, brown sugar, and cinnamon.
Spread a small amount of the melted butter on one layer of croissant dough. Sprinkle with half of the sugar mixture.
Top with the second layer of croissant dough.
Slice the dough into long strips. Roll each strip up, similar to a cinnamon roll.
Dip each roll into the remaining butter and cinnamon sugar mixture.
Place each roll in a prepared muffin tin. (I sprayed each with cooking spray.)
Bake for approximately 20 minutes or until the cruffins are golden brown.
Remove and let cool slightly before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 99 kcal | Servings: 6 servings

06/27/2024

Cilantro Lime Sauce
Ingredients:

2 cups cilantro, lightly packed
1 cup sour cream
½ cup mayonnaise
2 tablespoons lime juice
1 jalapeño pepper, seeds removed for less spice
1 large garlic clove
Salt to taste
Directions:

Add all ingredients into a small food processor or blender.
Blend until smooth and creamy.
Tip: Don't blend very smooth! You want to see green specks of cilantro running through the sauce.
Refrigerate until ready to use.
Prep Time: 5 minutes
Cooking Time: 0 minutes
Total Time: 5 minutes
Kcal: 155 kcal per serving
Servings: 8 servings

06/27/2024

White Chocolate Raspberry Muffins
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1.5 cups white chocolate chips
1 cup fresh raspberries
1/2 cup chopped nuts (optional)
Directions:
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, mix melted butter and sugar until well combined.
Beat in the eggs one at a time, then stir in vanilla extract.
Gradually mix in the dry ingredients, alternating with milk.
Gently fold in a cup of white chocolate chips and raspberries.
Divide the batter evenly among the muffin cups.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
While the muffins are baking, melt the additional half cup of white chocolate for the drizzle.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 341 | Servings: 12

06/27/2024

White Chocolate Blueberry Cupcakes
Ingredients:
Cupcakes:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
4 ounces white chocolate, melted and cooled
1 cup fresh blueberries
White Chocolate Buttercream Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
4 ounces white chocolate, melted and cooled
1-2 tablespoons heavy cream
Fresh blueberries, for garnish
Directions:
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the pure vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, mixing until just combined.
Stir in the melted white chocolate until the batter is smooth and uniform.
Gently fold in the fresh blueberries until they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each one about two-thirds full.
Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool completely before frosting.
In a large mixing bowl, beat the softened butter until smooth and creamy.
Gradually add the powdered sugar, mixing until well combined and fluffy.
Stir in the melted white chocolate until the frosting is velvety and glossy.
If the frosting is too thick, add a tablespoon or two of heavy cream until you achieve your desired consistency.
Transfer the frosting to a piping bag fitted with a decorative tip.
Pipe the White Chocolate Buttercream Frosting onto the cooled cupcakes, creating beautiful swirls or rosettes.
Garnish each cupcake with a few fresh blueberries, adding a pop of color and freshness.
Prep Time: 1 hour 5 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 30 minutes
Kcal: 368 per serving
Servings: 18 cupcakes

06/27/2024

Caprese Salad
Ingredients:

1 1/2 lbs ripe tomatoes, (3-4 medium) sliced 1/4” thick
12-16 oz fresh mozzarella, sliced 1/4” thick
1 bunch fresh basil, (1/3 cup basil leaves)
3 Tbsp extra virgin olive oil, for drizzling
1/2 tsp sea salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp balsamic glaze, or added to taste (optional)
Directions:

Start by layering slices of tomatoes on a serving platter. Tuck slices of cheese between each tomato so both are visible then tuck whole basil leaves between the cheese and tomatoes. Arrange the slices so you can see every layer.
Season generously with salt and pepper, drizzle all over with extra virgin olive oil, and drizzle with 2 Tbsp balsamic glaze or add it to taste.
Prep Time: 15 minutes | Total Time: 15 minutes | Kcal: 261 | Servings: 6 servings

06/27/2024

Cheddar Bay Biscuit Bread
Ingredients:

1 3/4 cups all-purpose flour
1 tablespoon white granulated sugar
1 tablespoon baking powder
1/2 teaspoon table salt or sea salt
2 1/2 cups shredded cheddar cheese
1 egg
1 cup milk (whole or 2%)
4 tablespoons butter, melted
Topping:

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon parsley flakes
4 tablespoons butter, melted
Directions:

Preheat oven to 350°F (175°C).
In a bowl, whisk together flour, sugar, baking powder, and salt.
Stir in shredded cheddar cheese, egg, milk, and melted butter until combined.
Spray or grease a 9x5 inch bread pan.
Spread the batter evenly in the pan.
Bake for 35-40 minutes until the center tests done and the top is golden brown.
While the bread is baking, combine all topping ingredients and heat in the microwave until the butter is melted. Mix well.
Remove the bread from the oven and immediately pour the topping over the bread while still hot.
Let the bread cool in the pan for 10 minutes before removing.
Slice and enjoy!
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 6-8 servings

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