What's for dinner? 2020

Tomereader1 · March 25, 2023, 04:50:28 PM

So, yesterday I decided to jump right in to a recipe I had been placing and re-placing at the top of my recipe stack. Finally got all the ingredients together, and decided I needed to try it, at least once, so I could get rid of another piece of paper. The recipe is from Better Homes & Gardens, titled "Blueberry Lemonade Poke Cake". I made it according to the recipe, but think a couple of steps could be altered, especially the lemonade part. Seemed too tart for me. Another thing, it called for lemon curd, which none of my stores seemed to stock anymore. Since it was only for half a cup, I substituted lemon cream yogurt, this was for the topping to the finished cake. That part worked out okay. Instead of printing out the whole thing, I'm putting in a link, which I hope works. It did turn out to be a lot of work for the 3 separate steps, but tasted good anyway! https://www.bhg.com/recipe/blueberry-lemonade-poke-cake/?print

Tomereader1 · March 25, 2023, 06:35:53 PM

By the way, the whipped topping part, I saved in the topping container that I mixed it up in. It seemed smarter to me to put the topping on top of the cake after you have refrigerated the cake. I have been topping each slice as I cut it since the finished product was not going to be a "presentation" type thing. I think the topping would kind of "melt" away if you went ahead and put it on top of the berry sauce. I hope I'm making myself clear. Let me know if I'm not.

patricia19 · March 25, 2023, 06:47:21 PM

Thank you, I agree that the blueberries and lemonade sounded a bit too much, but I saved that Recipe and also some of the others at the bottom of the page. There are some excellent lemon curd recipes online. I also agree about the topping!

patricia19 · March 28, 2023, 12:45:42 AM

Here is a simple sheet pan salmon recipe that tastes great. I am not a professional recipe author, but I often use this friend's recipe. You can change the types of oil or salt and pepper; seasoning used if preferred, but I recommend using it as is for fresh flavor.

Ingredients

Fresh salmon
Two fresh lemons
one large sweet potato
Freshly ground sea salt
Freshly ground black pepper kernels

Directions

You preheat your oven to 400, and while it's preheating, spray a sheet pan with oil; I like using VOO or virgin olive oil. You take one large sweet potato and slice it into coin-type slices. Place them on the sheet pan, and chop some broccoli florets to place after the sweet potato slices.

I grind fresh black pepper on these vegetables, followed by freshly ground sea salt, then use a bagel seasoning sauce and place this into the preheated oven to roast for about 12 minutes. You take a package of salmon, wipe it down, sprinkle salt and pepper, a quick squirt of fresh lemon juice, and put two slices of lemon on top. After the fifteen minutes, add the fish to the pan in the space after the broccoli florets and place everything back in the oven for twelve minutes. You may need to adapt the time to your oven as not all ovens heat or cook the same.

Amy · March 28, 2023, 04:08:30 PM

Instant Pot/Crockpot Tennessee Chicken
Prep Time: 15 minutes Cook Time: 3 minutes (plus 5 minute NPR) Yield: 4-6 servings 1x
Chicken tenderloins in a sweet and sour barbecue sauce made in record time with your electric pressure cooker.

Instructions

Instant Pot Instructions:
Slow Cooker Instructions:
1/2 cup chicken broth
1 1/2 pounds chicken tenderloins (mine were frozen)
1/2 tsp kosher salt
1 tsp garlic powder
1/4 tsp black pepper
Pinch of cayenne pepper
1 Tbsp dry minced onion
3/4 cup ketchup
2 Tbsp lemon juice
2 tsp mustard
1 Tbsp brown sugar
1 tsp Worcestershire
2 Tbsp cornstarch + 2 Tbsp water
Optional: shredded cheese for serving
1. Pour broth into Instant Pot. Add in the chicken.
2. In a bowl whisk together the salt, garlic powder, pepper, cayenne, onion, ketchup, lemon juice, mustard, brown sugar and
Worcestershire. Pour the mixture over the chicken (don't stir).
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is
up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
4. In a small bowl stir together the cornstarch and 2 Tbsp of water until smooth. Turn Instant Pot to saute setting. Stir slurry into Instant
Pot to thicken the sauce. Once thickened, turn off the pot.
5. Serve chicken and enjoy! If desired, sprinkle chicken with cheese.

Slow Cooker
1. Add chicken, salt, garlic powder, pepper, cayenne, onion, ketchup, lemon juice, mustard, brown sugar and Worcestershire into slow
cooker. Stir to combine (no broth for slow cooker version).
Cover and cook on low 2 hours.
Serve chicken and enjoy! (no cornstarch for slow cooker version) If desired, sprinkle chicken with cheese.

Serves 5
Calories Per Serving:
% DAILY VALUE
Total Fat 3.6g 5% Saturated Fat 0.8g Cholesterol 33%
99.8mg
Sodium 726mg 32%
Total 7%
Carbohydrate 18.1g
Dietary Fiber 0.2g 1% Sugars 11.8g Protein 30.9g 62%
239

patricia19 · March 28, 2023, 05:16:26 PM

Sounds good to me; I'd only have to make a few alterations.

Amy · March 30, 2023, 12:14:11 PM

Bacon Wrapped Asparagus (Air Fryer)
Asparagus wrapped in crispy bacon. This tasty side dish is ready in under 20 minutes.
Prep Time
10 mins
Cook Time
10 mins
Course: Side DiahCuisine: American Servings: 2 Calories: 110kcal Author: Matt Freund
Ingredients
1 Bunch Fresh Asparagus (Thicker)
1 Pound Center Cut Bacon
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Garlic Powder
1 Spray Olive Oil (Optional)
Instructions
The first step in this recipe is to snap the bottom with woody ends off of the asparagus. All the asparagus between your two index fingers and gently bend. The asparagus will naturally break in the correct spot. Repeat on all asparagus spears.
Wrap each asparagus spear in a slice of bacon starting at one end of the asparagus and wrapping around overlapping previous wrap.
Once all asparagus spears are wrapped in bacon season both sides with salt, pepper, garlic powder. Be sparing with the salt as bacon is already quite salty.
Place the wrapped asparagus in the air fryer basket leaving room for proper air circulation. I find about six pieces at once seems to work fine. If you are cooking a lot of asparagus cook it in batches.
Set air fryer to 390°F and set the timer to 12 minutes. Flip the asparagus after about 5 minutes. I find the cook time is usually about 10 to 12 minutes based on your air fryer.
Notes
Keep in mind that all air fryers are different and based on wattage. Cooking times can fluctuate 1 to 2 minutes in either direction.
Nutrition
Calories: 110kcal

JaneS · April 07, 2023, 08:49:17 AM

CREAMY CARROT CASSEROLE

INGREDIENTS
1 1/2 LBS Carrots sliced or 1 pkg frozen sliced carrots thawed (i used sliced, bagged carrots from the produce dept.)
1 c. Mayonnaise
1 tbsp. grated onion (I used a bit more because that's what I thawed)
i tbsp prepared horseradish
1/4 c. shredded cheddar cheese (I didn't measure. just tossed it in)
2 Tbsps. crushed Ritz crachers (my container just said "Crackers")

DIRECTIONS
1. Preheat oven to 350º. Place 1 inch of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7 - 9 minutes. Drain, reserving 1/4 cup of the cooking liquid. Transfer carrots to a 1-1/2 qt baking dish.

2. In a small bowl, combine the mayo, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese, top with cracker crumbs. Bake, uncovered for 30 minutes. ENJOY!

I must admit that I did not measure the cheese or the crumbs. I just covered the top with them!

Amy · April 07, 2023, 08:55:45 AM

Jane, thank you!! This sounds really good and a recipe one can play with....throw peas in, and chicken as you did say before. Will be trying this!

patricia19 · April 07, 2023, 02:23:40 PM

Chicken casserole from 1830

https://www.youtube.com/watch?v=FX9EyJa1zHE

Amy · April 07, 2023, 03:44:54 PM

Interesting, I would have loved to see the rest of the house also.

patricia19 · April 08, 2023, 11:35:25 AM

I think she and her husband have an entire YouTube series on living in the eighteen hundreds.

Amy · April 11, 2023, 02:35:01 PM

Jane, this one is for you!

Roasted Radishes with Onions

The natural sweetness of radishes and onions comes through when roasted in the oven. They are lightly seasoned with herbs and lemon zest and make a great low-carb option for those who are trying to avoid potatoes.

Recipe by France C Updated on May 29, 2020

Prep Time:

15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
4

Ingredients

1 bunch radishes, trimmed and halved

1 medium onion, halved and sliced

½ teaspoon lemon zest

¼ teaspoon dried thyme

¼ teaspoon dried dill

¼ teaspoon garlic powder

1 pinch salt and ground black pepper to taste

3 tablespoons olive oil

Directions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Place radishes and onion in a medium bowl. Sprinkle with lemon zest, thyme, dill, garlic powder, salt, and pepper. Drizzle with olive oil and toss to coat. Spread on the baking sheet in an even layer.

Roast in the preheated oven, stirring every 5 to 10 minutes, until edges are beginning to brown and radishes are fork-tender, 20 to 25 minutes. Taste and season with additional salt, if desired.

patricia19 · April 11, 2023, 04:27:32 PM

Amy, I don't know about Jane, but you've sold me!

Amy · April 11, 2023, 05:49:42 PM

Patricia, it was Jane that told me of her love for fried radishes. I told David and now he also enjoys them!

Amy · April 12, 2023, 03:58:49 PM

Instant Pot/Slow Cooker Hobo Casserole
Prep Time: 20 minutes Cook Time: 3 minutes Yield: 4-6 servings 1x
Like hobo dinners you make when you are camping but way faster and in a the form of a family-style casserole. The ultimate comfort food!

Ingredients

1 pound lean ground beef
1 cup diced onions
3/4 tsp kosher salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
1 cup beef broth
4 medium carrots, peeled and cut into chunks (or baby carrots)
1 pound Russet potatoes, peeled and cut into 1 inch cubes
1 (10.5 oz) can cream of mushroom soup

Instructions

Instant Pot Instructions:

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions. Brown for about 5 minutes. If there is excess grease drain it off. Add in the salt, pepper, onion powder, garlic powder and chili powder.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Dump in the carrots, potatoes and finally the soup. Don't stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up release pressure by moving valve to venting. Remove the lid.
Stir. Season to taste with salt and pepper. Serve and enjoy!

Slow Cooker Instructions:

Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for about 5 minutes. If there is excess grease drain it off. Add in the salt, pepper, onion powder, garlic powder and chili powder. Add the mixture to the slow cooker.
Stir in the broth, carrots, potatoes and soup.
Cover and cook on low for 4-6 hours.
Stir. Season to taste with salt and pepper. Serve and enjoy!

Amy · April 12, 2023, 04:03:49 PM

Instant Pot Foil Dinners
★★★★★

Prep Time: 15 minutes Cook Time: 20 minutes Yield: 4–6 servings

Ingredients

1 medium onion, thinly sliced
16 baby carrots
12 baby red potatoes, quartered or cubed
1/2 small head of cabbage, cored and sliced
1 bell pepper (your choice of color), cored and sliced
1 tsp seasoned salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
4 Tbsp butter, cut into 8 pieces
1 (12 oz) package fully cooked smoked sausage, cut into quarter inch rounds

Instructions

Add 1 cup of water into bottom of Instant Pot. Place trivet in your pot.
On a 25 inch piece of foil add onions, carrots, potatoes, cabbage, pepper, salt, pepper, onion powder, garlic powder, and butter. Toss so that all the vegetables are seasoned. Toss in the sliced sausage.
Bring up edges of foil and crimp together to make a foil packet. Use 2 more layers of foil to ensure packet is sealed. Form the packet so that it will fit inside your Instant Pot. Place packet on top of trivet.
Cover Instant Pot and make sure it is sealed. Set the manual/pressure cook button to 30 minutes. When time is up perform a quick release by moving the valve to venting.
Remove the lid and with hot pads place the packet on a tray. Carefully open the packet and scoop contents onto plates. Serve and enjoy! Salt and pepper to taste.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can make this in your 8 quart pot. Add 1.5 cups water into bottom of the pot.

Instead of making one huge foil packet you can make 4 smaller packets with each individual making their own packet with their own favorite ingredients. Potatoes and carrots take the longest to cook so cooking will take less time when they are chopped or cut into smaller pieces.

There are many different types of sausage you can use. I like andouille sausage, beef smoked sausage, turkey smoked sausage, kielbasa and Hillshire Farm Garlic Smoked Chicken Sausage. You can also use uncooked sausage, if you prefer. Just brown it before adding it into the packet.

To make without foil: Use the pot-in-pot method. Pour 1 cup water into Instant Pot. In a large dish that fits inside your Instant Pot add all the ingredients and toss well. I use this 3 quart dish* inside my 6 quart Instant Pot. Place dish on top of trivet and lower into the pot. Pressure cook for 20 minutes.

To make on the grill: Grill covered over medium heat for 30 minutes. Turn packet over. Grill for another 30 minutes.

To make in the slow cooker: Add 1 cup of water to slow cooker. Place a trivet or rack in bottom of slow cooker. Place packet on top of rack. Cover the slow cooker and cook on low for 6-8 hours, or until vegetables are tender.

To make over the campfire: Build your fire and give it time to turn into hot coals. The foil needs to form a tight seal. If you are unable to roll the edges down at least two folds, remove some of the food and re-seal. If any holes or tears form in the foil, start over with a fresh sheet. Spread your hot coals out evenly and place the optional cooking grate over the coals. You may also cook directly on the coals if you do not have a cooking grate. Using the grilling gloves, gently place the foil packet over the heat and cook for 20-30 minutes, gently turn and then cook for 20-30 more minutes. The foil packets should swell as steam forms inside, cooking the contents evenly. Using the grilling gloves, carefully remove the packet and open the foil.

To make in the oven: Heat oven to 375°F. Bake for 60 minutes, or until vegetables are tender.

patricia19 · April 19, 2023, 04:42:54 PM

ONE-PAN WONDER CHICKEN AND VEGETABLES WITH GARLIC YOGURT SAUCE

From Ethel

A friend put me on to this recipe she calls the "one-pan wonder" since it is relatively simple and overly delicious. In fact, is so good that you'll want enough leftovers for another meal---which is why I doubled the recipe. I've also increased measurements for plenty of yogurt sauce, and you'll want the extra. This minty sauce makes anything tastier, from fish to lamb to veggies.

2 Servings

1 lb. skinless chicken thighs. Cut into halves.

Half a small head of cauliflower cut into chunks.

3 medium-sized carrots cut into inch-and-a-half chunks (or two handfuls of organic baby carrots)

4 small red potatoes (skins on) cut into apricot-sized chunks

1/2 of a small sweet onion, diced

Marinade:

1/4 cup olive oil

A healthy dash of coriander, cumin, and smoked paprika

Kosher salt and black pepper to taste

Garlic Yogurt Sauce:

1 1/2 cups plain Greek yogurt

3 mint leaves, finely chopped

2 cloves garlic, minced (if you don't like raw garlic, roast it first, then smash and mix it in)

*optional: a dash of fresh dill

Preheat oven to 400. Make the marinade in a large bowl, then mix in chicken, cauliflower, carrots, and potatoes until well-coated. Marinate for 30 minutes. Remove chicken and place in center of a small, greased sheet pan. Arrange the vegetables on either side of the chicken in equal portions. Sprinkle onion overall. Roast on the top shelf of your oven (or the second shelf if it's too close to the burner) for 45 minutes or until chicken is no longer pink and veggies are tender. While the chicken is cooking, prepare garlic yogurt sauce and set aside for a bit so the flavors combine. Plate chicken and veggies, with garlic yogurt sauce on the side.

patricia19 · April 19, 2023, 04:46:47 PM

SEARED SCALLOPS WITH LEMON BUTTER LINGUINI

From Ethel

This yummy dish combines two of my favorite things---fresh seafood and pasta. Although it calls for capers, if you find them too salty, substitute them with peas to add color and texture to the dish.

1 Serving

4 oz. linguini

1/4 lb. fresh, medium-sized scallops (if frozen, thaw the night before in the refrigerator)

2-3 tsp. olive oil (plus a splash more for the pasta)

Salt and pepper to taste

1 Tbls. butter

1 clove garlic, minced

2 Tbls. shallots, chopped

2 Tbls. dry white wine

2 tsp fresh lemon juice

1-2 Tbls. capers (or 1/4 cup cooked peas)

Dash of lemon zest (about 1/4 of the rind)

1-2 Tbls. freshly grated parmesan cheese

*optional toppings: red pepper flakes, chopped chives, or fresh chopped basil

Cook linguini according to package directions, reserving a few spoonfuls of the pasta water after you drain it. Add a splash of olive oil to the pasta and mix it in, so the noodles don't get sticky. To prepare scallops, make sure there's no extra muscle on the sides of the scallops (if there is, remove it) and place them on a paper towel.

Pat dry, then season liberally with salt and pepper. Heat a skillet on medium-high, then add 1-2 tsp. olive oil. Once it becomes shimmery (but not smoking), add the scallops and cook them on each side for 1 and 1/2 to 2 minutes until light golden brown. Remove scallops from skillet and set aside. Turn heat down to medium-low and add butter plus the last teaspoon of olive oil to the skillet.

Stir in garlic and shallots; sauté until they start to brown. Add wine to the pan, scraping up the brown bits, and let simmer for 1-2 minutes. Add 2 spoonfuls of reserved pasta water, lemon juice, zest, and capers (or peas), frequently stirring while bringing the sauce to a simmer. Remove from heat and stir in the cooked pasta. Plate, cover with grated parmesan and then top with seared scallops.

patricia19 · April 23, 2023, 04:28:53 PM

Greek Chicken Salad

No need to call in a takeout order for a big, satisfying Greek salad; you can easily make your own at home. Though this recipe makes one serving, you can multiply the amounts and meal prep several servings of portable lunches for the week.

Ingredients

Romaine lettuce 1 1⁄2 cups, roughly chopped
Fresh tomatoes 1⁄2 cup, chopped
Cucumbers 1⁄2 cup, chopped
Green pepper 1⁄2 cup, chopped
Uncooked red onion 1⁄4 cup, chopped
Crumbled feta cheese 3 Tbsp
Olives 6 large
Cooked boneless skinless chicken breasts 3 oz, sliced
Low-fat red wine vinaigrette salad dressing 2 Tbsp

Instructions

Combine the lettuce, tomatoes, cucumber, green pepper, and onion in a medium shallow bowl. Top the salad with cheese, olives, and chicken. Drizzle the dressing over the salad.

Serving size: 1 salad

Amy · April 29, 2023, 07:39:52 AM

A recipe with few ingredients. Makes a dozen.

4 beaten eggs
1 cup Bisquick
1 lb ground sausage - browned
1 cup shredded cheddar cheese
Salt & pepper to taste

I browned the sausage with chopped peppers & onion. Mix all & bake 20-23 minutes at 350 degrees. I use a silicone muffin pan and sprayed it lightly.

Amy · May 01, 2023, 03:31:47 PM

Instant Pot Sandy's Casserole

Prep Time: 20 minutes Cook Time: 4 minutes (plus 5 minute NPR) Yield: 4-6 servings
Pasta in a creamy sauce with chicken, mushrooms, onions, spinach, garlic and topped with crispy fried onions.

Instructions

2 Tbsp butter
½ cup diced onion
4 ounces sliced mushrooms
Salt and pepper
3 garlic cloves, minced
2 cups chicken broth
8 ounces bowtie pasta
2 cups chopped, cooked chicken (or 1 pound raw chicken, cut into cubes)
1 (10.5 oz) can cream of chicken soup
3 cups spinach
¼ cup milk
½ cup french fried onions, for topping
1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion, mushrooms and a pinch of
salt and pepper. Saute for 3 minutes. Add in the garlic and saute for 30 seconds.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
3. Sprinkle in the pasta. Dump chicken, cream of chicken and spinach on top. Don't stir.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is
up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
5. Stir in the milk. Scoop onto plates and top each serving with 2 Tbsp of the crispy french fried onions.

Notes/Tips
Serve with garlic bread and a side salad. We love the Olive Garden brand Italian dressing.
I used my 6 quart Instant Pot*. You can also make this in a 8 quart pot.
If you don't want to use cream of chicken soup you can use 4 ounces of cream cheese instead.
You can use kale instead of spinach, if you prefer. Another option is to stir in some peas after the pressure cooking time is up.
There are so many others types of pastas that you can use instead of bowties. To figure out pressure cooking time take the time on the back of the box and divide by two and then subtract 1 minute. For example if it says to boil 10 minutes then you'd divide by 2 (5) and then subtract 1 (4 minutes of pressure cooking time).
Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Amy · May 04, 2023, 12:47:08 PM

Default Cowboy Salad

Dressing (whisk together)

1 cup mayonnaise
1/2 cup bbq sauce
1/4 cup spicy brown mustard
2 Tblsp lime juice
2 Tblsp Worcestershire sauce

Dressing can be tossed with following combo or keep ingredients separate for individual tastes.

2 hearts Romaine lettuce (chopped)
Whole corn - 1 can well drained
Black beans - 1 can rinsed & well drained.
Cherry tomatoes - 2 cups halved
Cheddar cheese - 1 cup shredded
1 avocado - peeled & cubed cubed large. Toss with a bit of lime juice
1 Red bell pepper - cut in cubes
Red onion - chopped
Cilantro - 1/3 cup chopped coarse
Jalapeno - a little or a lot - diced

Amy · May 05, 2023, 09:11:39 AM

Dunkin Donuts Stuffed Biscuit Bites with Bacon
You can make Dunkin Stuffed Biscuit Bites with Bacon at home with this easy copycat recipe.
CourseBreakfast
CuisineAmerican
KeywordDunkin Donuts Recipe
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings8
Calories546kcal
AuthorStephanie Manley
Ingredients
12 ounces bacon (Could sub chopped ham or sausage meat)
6 eggs
salt
pepper
1/2 cup half & half
2 tablespoons salted butter
4 ounces cheddar cheese shredded from a block, divided use
1 package refrigerated Pillsbury Grands biscuit dough makes 8 biscuits
1 egg
2 tablespoons water
Instructions
Preheat the oven to 400°F.
Place a baking rack inside of a rimmed baking sheet, and lay the bacon strips onto the rack, leaving about 1/4 inch of space between each slice of bacon. Bake for 15 to 17 minutes, or until the bacon is browned and crisp. Crumble the bacon into small pieces.
Reduce the oven temperature to 375°F.
Heat a skillet over medium heat.
While the skillet is heating, whisk together the eggs, salt, pepper, and half & half in a bowl.
Place the butter in the hot skillet. Once melted, add the whisked eggs and cook, stirring occasionally, until scrambled. Then add the crumbled bacon and half of the shredded cheese.
Lightly flour a wooden cutting board. Roll each piece of biscuit dough flat into a circle.
Divide the scrambled eggs and the remaining shredded cheese among the biscuits.
Gather the edges of the dough over the center and pinch to seal.
Make an egg wash by whisking 1 egg and 2 tablespoons of water together. Brush each biscuit with egg wash.
Bake in the preheated oven for 15 minutes.
Nutrition
Calories: 546kcal | Carbohydrates: 30g | Protein: 18g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 199mg | Sodium: 1005mg | Potassium: 298mg | Fiber: 1g | Sugar: 3g | Vitamin A: 508IU | Vitamin C: 0.1mg | Calcium: 169mg | Iron: 3mg

patricia19 · May 05, 2023, 12:37:18 PM

Amy, both recipes sound good!

Amy · May 06, 2023, 04:26:26 PM

Egg Bites

Ingredients
cooking spray

5 small tri-color baby potatoes, thinly sliced

¼ stick butter

10 small eggs

1 small yellow bell pepper, finely chopped

1 small tomato, finely chopped

½ cup fresh spinach

¼ cup chopped ham

¼ cup chopped white onion

1 slice mozzarella cheese, cut into 12 cubes

Directions
Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick cooking spray.

Place a thin layer of potato slices in the bottom of each muffin cup. Add a little butter on top.

Bake in the preheated oven for 5 minutes.

Mix together eggs, bell pepper, tomato, spinach, ham, and onion in a large bowl. Ladle egg mixture over warm potatoes. Top each muffin cup with a mozzarella cube.

Continue baking until eggs are set, about 20 minutes.

Tips
You can substitute any other meat for the ham.
Very flexible recipe. I used cooked sausage patties instead of ham, omitted spinach, and added mushrooms. I tried some with shredded hash brown potatoes & some with red potatoes sliced about 1/8-1/4". I also tried different cheeses on top (Mozzarella, Cheddar, and American). We preferred the ones with the potato slices and Cheddar cheese. I prepared the eggs like I normally do for scrambling (Half 'n' Half, S&P, basil, dill). I did not mix the vegetables, but sprinkled some of each into each cup. Needed fewer eggs, and less tomato and bell pepper. Prep time was long, but worth it. After refrigerating, I reheated for 40 sec. each in microwave. These are a keeper! I'm sure the recipe would be just as good if made without my changes. This recipe can easily be adapted to your pantry and preferences. Thanks for the recipe.

patricia19 · May 06, 2023, 06:52:51 PM

Amy, I chop potatoes, peppers, onions, fresh spices, tomatoes, and other items and place each separately in Ziplock bags so they're ready to go when needed. I also try to refrigerate several in-the-shell hardboiled eggs and ready-for spur-of-the-moment recipes or ideas. It is about the only meal prep I still manage.

I have taken to chopping up large, crisp apples such as Honeycrisp or Fuji and enjoying them with about four tablespoons of raspberry vinaigrette. It's bottled with red wine vinegar and a dash of pepper. I'm becoming addicted.

patricia19 · May 07, 2023, 01:54:26 PM

Triple Chocolate Muffins...BY MICHELLE
December 23, 2020

yield: 12 MUFFINS prep time: 20 MINS cook time: 20 MINS total time: 40 MINS

You'll never want to grab a muffin from the bakery again after making this chocolate muffin recipe! They are made from scratch and get hits of chocolate from melted chocolate, cocoa powder, and chocolate chips, making them rich and flavorful, yet dense and moist.

Ingredients

1¼ cups (150 g) all-purpose flour
½ cup (42 g) unsweetened cocoa powder
½ teaspoon (0.5 teaspoon) baking soda
½ teaspoon (0.5 teaspoon) salt
4 ounces (113 g) semisweet chocolate, finely chopped
½ cup (113 g) unsalted butter
1 cup (198 g) granulated sugar
2 eggs
½ cup (113 g) sour cream
1 teaspoon vanilla extract
1 cup (170 g) semisweet chocolate chips

Instructions

Preheat oven to 425 degrees F. Line a standard muffin tin with paper muffin cups or grease with a non-stick cooking spray.

In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, melt together the chocolate butter until completely smooth. (You can do this in a glass bowl using a microwave in 30-second bursts, stirring after each; or you can use a heatproof bowl set over a small saucepan of barely simmering water.)

Whisk the sugar into the melted chocolate mixture until combined, then whisk in the sour cream and vanilla extract. Finally, gently whisk in the eggs until incorporated, taking care not to overmix at this stage.

Add the dry ingredients to the wet ingredients and use a rubber spatula to gently fold and mix until just a little bit of dry flour remains. Add the chocolate chips and gently mix them together until they are evenly distributed and no dry flour remains.

Divide the batter evenly between the muffin cups (I find a ¼ cup scoop to work perfectly).

Bake for 5 minutes, then reduce the oven temperature to 350 degrees F and continue baking for 15 to 20 minutes, until a toothpick inserted into the center comes out with moist crumbs attached. Allow to cool for 5 minutes, then remove the muffins from the pan to a wire cooling rack until cooled completely.

Store in an airtight container at room temperature for up to 4 days, or wrap individually in plastic wrap and place in an airtight container or resealable bag and freeze for up to 3 months.

Notes

Equipment recommendations: muffin pan / Paper liners
Mini muffins: This recipe will yield 24 mini muffins; bake at 350 degrees F for 10 to 14 minutes.
Quick bread: You can use this batter to bake a quick bread. Spread it in a 9x5-inch loaf pan and bake for 55 to 60 minutes.
Storage: Store the muffins in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Freezing: Once completely cool, the muffins can be wrapped in plastic wrap and transferred to an airtight container or zip-top bag and frozen for up to 3 months. Thaw at room temperature.

patricia19 · May 07, 2023, 02:02:02 PM

Quiche Lorraine

yield: 8 SERVINGS prep time: 2 HRS 30 MINS cook time: 1 HR 10 MINS total time: 3 HRS 40 MINS

A perfect recipe for the French classic, quiche Lorraine - a buttery pie crust filled with a savory custard studded with bacon, Gruyere cheese, and chives.

Ingredients

For the Crust:

1¼ cups (150 g) all-purpose flour
1½ teaspoons (1.5 teaspoons) granulated sugar
½ teaspoon (0.5 teaspoon) salt
½ cup (57 g) unsalted butter, cubed and very cold
2 to 4 tablespoons ice water

For the Filling:

8 ounces (227 g) bacon, about 8 slices, cooked and chopped
4 ounces (113 g) Gruyere cheese, shredded (about 1 cup)
3 eggs
¼ teaspoon (0.25 teaspoon) salt
¼ teaspoon (0.25 teaspoon) pepper
Pinch nutmeg
1 tablespoon minced chives
1 cup (240 ml) heavy cream
½ cup (120 ml) milk

Instructions

Prepare the Crust: In a large bowl, whisk together the flour, sugar, and salt.
Add the butter and, using a pastry blender or two forks, quickly cut it into the flour until large pea-sizes bits remain.

Add 2 tablespoons of the ice water and use a rubber spatula to stir it into the dough, pressing it together. If it still seems dry, add more water a little at a time until it is cohesive.

Turn the dough out onto a lightly floured work surface and bring it together with your hands, pressing it into a 6-inch round. Lightly flour the top and gently and quickly roll it out to a 13-inch circle, picking it up and doing a quarter turn after every couple of rolls to keep it from sticking.

Transfer the dough to a 9-inch pie plate and gently press it into the bottom and up the sides. Trim the dough to 1 inch beyond the lip of the pie plate, then tuck it under itself so it is flush with the edge of the pie plate. Flute the edges or press with the tines of a fork, then refrigerate the dough-lined plate for at least 2 hours.

Blind Bake Crust: Preheat oven to 350 degrees F. Line the chilled pie dough with aluminum foil and use granulated sugar to fill the whole pie plate. Bake for 40 minutes; remove the foil and sugar and set the crust aside while you make the filling.

Prepare the Filling: Increase oven temperature to 375 degrees F.

Sprinkle the bacon and cheese over the bottom of the pie crust.

In a large bowl, whisk the eggs until they are broken up and a little frothy. Add the salt, pepper, nutmeg, and chives, and whisk to combine. Add the cream and milk and whisk vigorously for about 15 seconds.

Pour the filling over the bacon and cheese. Using a fork or spoon, gently stir everything around a little so that the bacon and cheese are mixed into the filling.

Bake the Quiche: Bake for 30 to 40 minutes; check for doneness by giving the pie plate a little wiggle. The quiche mixture should jiggle ever so slightly in the middle; it will finish setting up as it cools.

Allow the quiche to rest for 10 to 15 minutes before serving. It can be served warm or at room temperature.

Notes

Crust: Use the included all-butter pie crust

Pan: 9-inch glass pie plate (alternative: tart pan)

Heavy Cream/Milk: You can adjust the ratios of cream and milk or use all half-and-half.

Mix-Ins: Mix and match meats, cheese, and veggies for your own custom quiche. See suggestions above, keeping it to 1 cup cheese and 2 cups meat and/or veggies.

Make-Ahead Pie Crust: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Make-Ahead Parbake Pie Crust: You can pre-bake the crust ahead of time. Complete instructions through step 6, then allow the partially baked crust to cool completely. Wrap tightly in plastic wrap and refrigerate for up to 3 days. You can fill the cold crust and bake (the crust does not need to be reheated prior to filling).

Storage: Wrap the quiche tightly in plastic wrap and refrigerate for up to 4 days.

Freezing Instructions: Cool baked quiche completely, then cover tightly with a layer of plastic wrap and then a layer of aluminum foil, place in a large ziptop bag, and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat at 350 degrees F for 20 to 25 minutes.

Amy · May 07, 2023, 04:23:01 PM

Instant Pot Rocky Mountain Roast

Prep Time: 25 minutes Cook Time: 60-80 minutes Yield: 6 servings

Go from a frozen solid to a fork tender roast beef in a couple of hours with the help of your Instant Pot. Roast, potatoes, carrots and gravy is a classic meal that never goes out of style!

Ingredients

2 cups beef broth
2 Tbsp red wine vinegar
1 bay leaf
2 1/2 pound chuck roast, fresh or frozen
1 tsp kosher salt
1 tsp black pepper
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1/4 cup ketchup
2 Tbsp Worcestershire sauce
4 carrots, peeled and cut into large chunks
1 pound yellow and or red potatoes, quartered
2–3 Tbsp cornstarch
Instructions
Instant Pot Instructions:

Add broth, vinegar and bay leaf into Instant Pot. Add in the chuck roast.
In a bowl whisk together the salt, pepper, thyme, garlic powder, onion powder, parsley, ketchup and Worcestershire. Spoon the mixture over the top of the roast.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 80 minutes for frozen roast or 60 minutes for fresh roast. When time is up let pot sit for a full natural pressure release. Remove the lid.
Move the roast to a cutting board and set aside.
Add the carrots and potatoes into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid.
Stir cornstarch together with 3 Tbsp water until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot to thicken the gravy.
Slice the roast and serve with the potatoes, carrots and gravy. (I stirred the cut up roast into the pot with everything else). Salt and pepper to taste.
Slow Cooker Instructions:

Add broth, vinegar and bay leaf into slow cooker. Add in the chuck roast.
In a bowl whisk together the salt, pepper, thyme, garlic powder, onion powder, parsley, ketchup and Worcestershire. Spoon the mixture over the top of the roast.
Cover slow cooker and cook on low for 4 hours. Add in the carrots and potatoes and cook on low for 4-5 more hours, or until roast and vegetables are tender.
Stir cornstarch together with 3 Tbsp water until smooth. Stir the slurry into the pot to thicken the gravy. Cook on high for 10 minutes without the lid to thicken.
Slice the roast and serve with the potatoes, carrots and gravy. Salt and pepper to taste.
Notes
If your roast is larger than 2 ½ pounds or is very thick you will want to increase cooking time by 10-20 minutes. It's hard to overcook a chuck roast so don't be nervous about increasing the cooking time.

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