What's for dinner? 2020

patricia19 · April 01, 2022, 04:50:30 PM

Speaking of dough and bacon;

https://tinyurl.com/2p964yfm

Edit: You have to back page to the first recipe combining Carmel rolls and Bacon.

patricia19 · April 01, 2022, 04:56:00 PM

Martha Stewart's 20 most popular recipes

https://tinyurl.com/2p95xyxr

patricia19 · April 02, 2022, 02:57:57 AM

Slow-Cooker Pot Roast

Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze. Everyday Food, October 2008

Total: 6 hrs 25 mins Prep: 15 mins Servings: 8

slow-cooker pot roast

Ingredients

1 tablespoon cornstarch

8 medium carrots, cut into thirds

2 medium onions, each cut into 8 wedges

Coarse salt and ground pepper

1 beef chuck roast (3 pounds), trimmed of excess fat

2 tablespoons Worcestershire sauce

Directions

Step 1
In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.

Step 2
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, for 6 hours (or on low, 10 hours).

Step 3
Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Cook's Notes
Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3 1/2 to 4 hours. Proceed with step 3.

patricia19 · April 02, 2022, 12:50:22 PM

Sicilian Love Cake

This swoon-worthy chocolate dessert begins with a box of cake mix — the rest is culinary magic Is Sicilian love cake not the sexiest sounding thing in the world?
By MARY ELIZABETH WILLIAMS for Salon
PUBLISHED MARCH 10, 2022 5:45PM (EST)

I don't know what the official name is for the genre of dessert I refer to as "wet cake." What I do know is I've never met a piece of rum cake, tiramisu or tres leches I didn't like.

When I first saw the enticingly named recipe for "Sicilian love cake" in "Enough Already: Learning to Love the Way I Am Today" by Valerie Bertinelli, I had no idea what a moist, magical chocolate creation I had come across. I just knew it began with a box mix, which is always a fine place to start.

Like the hot fudge cake or the St. Louis gooey cake, the Sicilian love cake is a little bit of culinary magic. A cheesecake-ish filling is spooned atop a regular old chocolate cake mix batter. The filling sinks as the cake bakes, transforming the entire dessert into something new and amazing. What's more, it gets topped with a chocolate pudding frosting. The end result is a sheet cake guaranteed to make any crowd swoon.

Bertinelli makes her Sicilian love cake with mascarpone. Though mascarpone is one of the most delicious foods on Earth, I chose to omit it in my "Quick & Dirty" version. It would have added another ingredient to my shopping list — and $12 to the cost of my cake. If you're feeling flush, feel free to follow Bertinelli's original equation.

I used the same bowl for all three separate elements of my cake, but you have permission to dirty up as many bowls as you like. If you're serving a smaller group, simply leave half the cake unfrosted and freeze it for later. You won't regret having extra Sicilian love cake in your freezer on a rainy day.

Yields 12 servings Prep Time 15 minutes Cook Time 40 minutes

Ingredients

Cake:

1 box chocolate cake mix, plus the ingredients in the directions

Additional oil, for greasing the pan

Filling:

1 32-ounce tub ricotta cheese
3 large eggs
3/4 cup sugar
1/8 teaspoon sea salt

Frosting:

2 cups whole milk
1 box instant chocolate pudding mix

Directions

Preheat the oven according to the directions on the box of cake mix. Coat a 9-by-13-inch pan with oil. In a large bowl, prepare the cake batter (per the directions), pour it into the pan and set the pan aside.
Combine the ricotta, eggs, sugar, and salt in the same bowl and mix until smooth.

Pour the filling onto the cake pan over the chocolate batter.
Bake until the cake is firm and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.

In a bowl, blend the pudding mix and milk until smooth, then frost the cake. Serve it straight out of the pan.

Cook's Notes

The box of chocolate cake mix that I used calls for 3 eggs and 1/3 cup of oil.

The Sicilian love cake is so good that you can skip the frosting altogether and serve it with just a dusting of confectioner's sugar.

If you're feeling festive, you can also stamp out single portions with cookie cutters and frost them individually.

Amy · April 03, 2022, 11:27:51 AM

Crockpot Ranch Chicken
Weekday dinner magic! Your whole family will be licking their plates when you serve this Crockpot Ranch chicken and vegetables slow cooked to tender perfection in a rich, creamy gravy! It's an easy one pot meal!
Coursedinner
CuisineAmerican - Southern
Prep Time5 minutes
Cook Time8 hours
Total Time8 hours 5 minutes
Servings8
Calories302kcal
AuthorMarye Audet-White
Equipment
Slow Cooker
Ingredients
24 ounces tiny red potatoes or Yukon Gold
16 ounces baby carrots
2 pounds boneless skinless chicken breasts or thighs
21.5 ounces cream of chicken soup 2-10.5 ounce cans
1/2 cup chicken stock
4 ounces chopped chiles
1 ounce Ranch seasoning mix
Instructions
Season the chicken with salt, pepper, and a tablespoon of the Ranch dressing mix.
Add the washed baby potatoes and carrots to the slow cooker.
Top with the seasoned chicken.
Blend the cream of chicken soup, chicken stock, chiles, and remaining Ranch dressing mix until smooth.
Pour over the chicken and vegetables.
Cook on low for 8 hours or on high for 4 hours.
Shred the chicken or break it into chunks with a fork before serving.
Instant Pot
Follow instructions 1-5 above.
Place the lid on top of the Instant Pot and set the valve on top to seal.
Press the "MANUAL" button and set the timer for 16 minutes.
When the Instant Pot is finished cooking, do a "quick release" of the pressure.
Remove the chicken and vegetables to a serving dish.
Oven
Preheat the oven to 350F
Grease a 13x9-inch pan
Follow the instructions for seasoning the chicken.
Put chicken in a layer in the 13x9-inch pan.
Mix the sauce and pour over the chicken.
Bake for 35-40 minutes or until chicken registers 160F on an insta-read thermometer.
Cook the vegetables separately while the chicken is in the oven.
Let stand for 5 minutes to allow the temperature to come up to 165F.
Notes
Expert Tip: You can bake this in the oven for 45 minutes or until the chicken is 160F on an insta-read thermometer. Let stand for 5 minutes to allow the temperature to come up to 165F. I'd cook the vegetables separately if you do it this way.
Boneless pork chops instead of chicken are a great variation on this dish!
Use the condensed cream of chicken soup right out of the can - no need to add milk or water.
You can substitute cream of mushroom, cream of celery, or cream of broccoli soup for the cream of chicken.
You can add 8 ounces of cream cheese cut in squares to make it even richer and creamier. Stir it in before serving.
Store leftovers in the refrigerator, tightly covered, for 2-3 days.
Leftovers freeze well.
Leave the potatoes out and serve over rice or pasta.
Nutrition
Calories: 302kcal | Carbohydrates: 28g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 1050mg | Potassium: 965mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7991IU | Vitamin C: 21mg | Calcium: 45mg | Iron: 2mg

patricia19 · April 03, 2022, 01:46:09 PM

15 Unique and Delicious Chicken Salad Recipes

https://tinyurl.com/sfaxkkja

patricia19 · April 03, 2022, 03:18:29 PM

Strawberry Tart

By Marianne Williams via Southern Living

You're just seven ingredients away from a strawberry stunner.

There's no better way to welcome warm, sunny days than with our easy Strawberry Tart. Simply a flaky crust stacked with zesty ricotta and fresh, glazed strawberries, this spring dessert is as straightforward as it comes. But just because its assembly is modest doesn't mean its construction isn't brilliant. Store-bought piecrust keeps things simple, but you're welcome to substitute a favorite homemade crust if you have the extra time.

From there, the faintly sweet ricotta acts as a creamy, somewhat tart base to the berries, and a hint of orange from the jelly and juice simmered glaze hits on the very top. While everything can be prepared separately a day or two in advance, we don't recommend assembling until right before serving. Consider serving to a hungry crowd too; this recipe is best enjoyed the same day it's prepared. You may find the crust begins to soften the next day.

Recipe 2 hrs 5 mins Active: 15 mins Servings: 8

Ingredients

1/2 (14.1-oz.) pkg. refrigerated piecrusts (such as Pillsbury) (1 crust)

1 (8-oz.) container whole-milk ricotta cheese

2 tablespoons granulated sugar

1 teaspoon grated orange zest, plus 1 Tbsp. fresh juice (from 1 orange), divided

1/4 teaspoon kosher salt

1 pound medium-size fresh strawberries, hulled

2 tablespoons strawberry jelly

Directions

Step 1
Preheat oven to 400°F. Press piecrust into a 9-inch fluted tart pan with removable bottom, trimming any excess dough. Prick bottom and sides of piecrust with a fork. Bake in preheated oven until golden brown, 12 to 14 minutes. Cool completely in pan on a wire rack, about 30 minutes.

Step 2
Whisk together ricotta, sugar, orange zest, and salt in a large bowl. Pour mixture into cooled tart shell. Place 1 strawberry in center of ricotta mixture with pointed end facing up. Cut remaining strawberries in half lengthwise, and arrange strawberry halves in concentric circles around center strawberry, leaning pointed end of strawberries inward. Refrigerate tart while preparing glaze.

Step 3
Bring strawberry jelly and orange juice to a simmer in a small saucepan over medium-high. Cook, stirring constantly, until jelly has loosened, about 1 minute. Remove from heat, and set aside to cool slightly, about 5 minutes. Brush jelly mixture lightly over strawberries. Refrigerate tart 1 hour; remove from pan just before serving.

patricia19 · April 03, 2022, 03:24:04 PM

Simplest Pear Tart

It might be simple, but that doesn't mean it won't impress.

This fall, we're shining a light on one of the most underrated fall fruits: Pears. Apples have historically gotten all of the attention, but these fall fruits are just as sweet. And with this one, the secret is in the name: This really is the Simplest Pear Tart.

If you're new to fall baking, consider this rustic pear tart your introduction. We've taken a number of steps to ensure that this tart is as simple as can be. No need to fuss around with homemade pastry: For this easy pear tart, we use pre-made frozen puff pastry sheets. The frozen pastry gives the tart a lovely lift and flaky layers with minimal hassle. We keep it just as simple with the topping, which is primarily composed of thinly-sliced pears. This recipe calls for Bosc pears. A firm, honey-sweet pick, it's good for baking. Press near the stem end of fruit to check it for ripeness.

Baking the pastry with pears for first 15 minutes gives the pastry a chance to bake without burning the glaze. Adding the glaze during the last 15 minutes of cooking keeps the tart nice and shiny. This tart would be excellent served with a cup of coffee.

By Anna Theoktisto via Southern Living 09/2021

Bake: 30 mins Cool: 5 mins Total: 45 mins Active: 10 mins Servings: 9

Ingredients

½ (17.3-oz.) pkg. frozen puff pastry sheets, thawed (1 sheet)

All-purpose flour, for work surface

1 medium-size firm-ripe Bosc pear, cut lengthwise into 1⅛-inch-thick slices

1 large egg

⅓ cup cane syrup

2 tablespoons butter, melted

½ teaspoon freshly ground nutmeg

Powdered sugar

Directions

Step 1
Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Roll puff pastry sheet into a 12-inch square on a lightly floured surface. Transfer to baking sheet. Arrange pears in 1 layer over pastry, leaving a 1-inch border.

Step 2
Whisk together egg and 1 tablespoon water in a small bowl until combined. Brush egg mixture over pastry. Bake in preheated oven 15 minutes.

Step 3
Stir together syrup, melted butter, and nutmeg in a small bowl. Reserve 2 tablespoons of the syrup mixture. Remove pastry from oven; brush with remaining syrup mixture. Bake at 350°F until deep golden brown, 15 to 20 minutes more. Remove from oven; brush with reserved 2 tablespoons syrup mixture. Cool slightly on pan, 5 to 10 minutes. Sift powdered sugar over tart just before serving.

patricia19 · April 05, 2022, 02:33:30 PM

White Cheese Chicken Lasagna

A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of potluck.

Cook: 50 mins Total: 1 hr 15 mins Prep: 25 mins Servings: 12 servings

Ingredients

9 lasagna noodles

½ cup butter

1 onion, chopped

1 clove of garlic, minced

½ cup all-purpose flour

1 teaspoon salt

2 cups chicken broth

1 ½ cups milk

4 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon ground black pepper

2 cups ricotta cheese

2 cups cubed, cooked chicken meat

2 (10 ounce) packages of frozen chopped spinach, thawed and drained

1 tablespoon chopped fresh parsley

¼ cup grated Parmesan cheese for topping

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Step 2
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Step 3
Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Step 4
Bake 35 to 40 minutes in the preheated oven.

patricia19 · April 05, 2022, 05:55:56 PM

Cake in 5 minutes! You will make this cake every day. WITHOUT OVEN! Napoleon cake

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

patricia19 · April 06, 2022, 12:48:40 AM

Italian Baked Eggs

Consider a baked egg dish like this one for a hearty brunch entree that's ready in 25 minutes. After baking toasting some mozzarella over a crusty baguette, you'll brown turkey sausage in a skillet, then sauté onion and garlic. That creates a deep, flavorful base for the tomato sauce (a can of crushed tomatoes with fresh oregano).

Simmer the sauce a bit, then crack four eggs directly over the sauce and bake until set. That last step, throwing the whole pan in a warm oven, takes just under 10 minutes, which leaves the perfect amount of time to pour coffee or orange juice and set the table.

By Karen Rankin

Total: 25 mins Hands-On: 15 mins Yield: Serves 4

Ingredients

1 baguette, halved and sliced lengthwise

1 ½ tablespoons extra-virgin olive oil

4 ounces low-moisture mozzarella, sliced into 8 pieces

12 ounces hot Italian turkey sausage, casings removed

1 ½ cups chopped yellow onion

3 garlic cloves, chopped

1 28-ounce can crushed tomatoes

1 ½ teaspoons fresh oregano, plus more for serving

¾ teaspoon kosher salt

4 large eggs

¼ teaspoon black pepper

Directions

Step 1
Preheat the oven to 400°F. Place the baguette slices on a baking sheet; brush with the oil and top each with 2 pieces of the mozzarella. Bake until the cheese is bubbly and light golden brown, about 12 minutes.

Step 2
Meanwhile, heat a large ovenproof nonstick skillet over medium-high. Add the sausage and cook, stirring and breaking it apart with a wooden spoon, until almost cooked through, 5 minutes. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Stir in the tomatoes, oregano, and salt. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 3 minutes.

Step 3
Reduce oven temperature to 375°F.

Step 4
Break the eggs into the sauce, leaving space between them. Sprinkle with the pepper. Transfer to oven and bake until the whites are set and the yolks are still soft, 7 to 9 minutes. Top with oregano. Serve in bowls with the mozzarella toast.

patricia19 · April 06, 2022, 12:50:45 AM

48 Easy and Delicious Recipes for Sweet Potato Lovers

https://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/sweet-potato-recipes?

patricia19 · April 06, 2022, 03:01:23 PM

Walnut-Rosemary Crusted Salmon

Salmon and walnuts are both great sources of omega-3 fatty acids. Pair this easy salmon recipe with a simple salad and a side of roasted potatoes or quinoa.

Andrea Kirkland M.S., RD
Source: Diabetic Living Magazine, Fall 2018

Total: 20 mins Active: 10 mins Servings: 4

Ingredients

2 teaspoons Dijon mustard

1 clove garlic, minced

¼ teaspoon lemon zest

1 teaspoon lemon juice

1 teaspoon chopped fresh rosemary

½ teaspoon honey

½ teaspoon kosher salt

¼ teaspoon crushed red pepper

3 tablespoons panko breadcrumbs

3 tablespoons finely chopped walnuts

1 teaspoon extra-virgin olive oil

1 (1 pound) skinless salmon fillet, fresh or frozen

Olive oil cooking spray

Chopped fresh parsley and lemon wedges for garnish

Directions

Step 1
Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.

Step 2
Combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt and crushed red pepper in a small bowl. Combine panko, walnuts and oil in another small bowl.

Step 3
Place salmon on the prepared baking sheet. Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere. Lightly coat with cooking spray.

Step 4
Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.

Step 5
Sprinkle with parsley and serve with lemon wedges, if desired.

patricia19 · April 06, 2022, 03:39:48 PM

Chile-Lime Roasted Vegetables

By Better Homes & Gardens Test Kitchen

Roast: 30 mins Total: 50 mins Prep: 20 mins Servings: 8 Yield: about 4 cups

Ingredients

Nonstick cooking spray

8 ounces small red potatoes, peeled (if desired) and cut into 1-inch pieces (1 1/2 cups)

2 medium carrots, peeled and cut into 1-inch pieces

¾ cup 1-inch pieces peeled parsnips and/or turnip

1 medium onion, cut up

2 tablespoons olive oil

½ teaspoon kosher salt

½ teaspoon ground chipotle chile pepper

2 large red and/or sweet peppers, cut into 1-inch pieces

1 ½ cups halved or quartered fresh button or cremini mushrooms (4 ounces)

5 cloves garlic, peeled

1 lime, halved

Fresh cilantro leaves

Directions

Step 1
Preheat oven to 450°F. Line a 15x10-inch baking pan with foil; coat foil with cooking spray. Place the next four ingredients (through onion) in prepared pan. Drizzle with 1 tablespoon of the oil; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the ground chipotle pepper.

Step 2
Roast 20 minutes. Stir vegetables; add the next three ingredients (through garlic). Drizzle with remaining 1 tablespoon oil and sprinkle with remaining 1/4 teaspoon salt and ground chipotle pepper. Roast 10 to 15 minutes more or until vegetables are tender and edges are brown.

Step 3
Squeeze juice from lime over vegetables and top with cilantro.

Amy · April 06, 2022, 04:06:03 PM

YIELD: 8

Raspberry Bars with Oatmeal Crumble Topping

prep time 5 MINUTES cook time 30 MINUTES cooling time 1 HOUR 30 MINUTES total time 2 HOURS 5 MINUTES
These easy Raspberry Bars are made with a delicious oatmeal crumble topping. They require less than 10 minutes of hands-on prep and everyone loves these!

INGREDIENTS
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup old-fashioned whole-rolled oats (don't use quick cook or instant, they're finer and behave like flour and will make mixture too dry)
pinch salt, optional and to taste
about 12 ounces raspberry preserves (with or without seeds)
INSTRUCTIONS
Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.

To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
Add the sugars, vanilla, and whisk to combine.
Add the flour, oats, optional salt, and stir to combine. Mixture will have some larger, well-formed crumble pieces as well as some sandier, dryer bits.
Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust.
Evenly spread the raspberry preserves over the crust making sure there's complete coverage. Preserves should be about 1/8-inch to 1/4-inch thick.
Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.

Bake for about 30 to 32 minutes, or until edges are set and center has just set and is lightly golden browned. Place pan on a wire rack and allow bars to cool for at least 2 hours before slicing and serving.
NOTES
Bars will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Adapted from my Blueberry Oatmeal Crumble Bars

patricia19 · April 06, 2022, 09:07:41 PM

Flavorful Chicken Ideas

Via Silver Sneakers

Flavor Trick #1: Marinate Whole or Sliced Chicken Breasts for 30 to 90 Minutes Before Cooking.

Marinating not only adds flavor, but the combination of healthy fat and acid in most recipes also helps tenderize the meat. A good marinade is roughly three parts oil to one part acid, plus salt and other seasonings like spices, crushed garlic, or a little natural sugar.

In terms of quantity, you need enough marinade to generously coat your meat, but not so much that you totally drown it. And try not to leave your chicken in the marinade for more than 90 minutes. It won't make the meat more flavorful; it'll just make it tough.

You can pat the chicken breasts dry before cooking or leave them coated in some marinade. Just make sure they aren't dripping wet.

Here are a few basic recipes that yield about one cup of marinade, which is plenty for a pound of chicken breasts or about two to three breasts:

Lemon-Garlic: ¾ cup olive oil + ¼ cup lemon juice + 4 cloves crushed garlic + 1 teaspoon paprika + pinch of salt
Balsamic: ¾ cup olive oil + ¼ cup balsamic vinegar + 2 teaspoons fresh oregano + pinch of salt
Peanut-Soy: ⅔ cup peanut oil + ¼ cup rice vinegar + 2 tablespoons soy sauce
Sweet and Tangy: ¾ cup canola oil + ¼ cup apple cider vinegar + 3 tablespoons maple syrup + pinch of salt
Lazy Chef's Marinade: Simply use sriracha or barbecue sauce as your marinade. With salt, acid, and rich flavor, these condiments are a great shortcut. Since there's minimal fat in either one, only marinate chicken breasts for 30 minutes to keep them from drying out.

Flavor Trick #2: Add a Simple Spice Rub for Instant Gratification
Marinating is great—when you have time to spare. And if you're grilling or working with an open flame, a marinade can get messy or even cause a grease fire if you don't pat your meat dry. For instant, mess-free flavor, opt for a spice rub instead.

Here are four simple rubs to try. Each yields more than enough for a pound of chicken breasts, so store any extra rub in an airtight container at room temperature:

Chili-Lime: 1 tablespoon chili powder + 1 teaspoon paprika + 1 teaspoon salt + zest of 1 lime
Fall Flavors: 1 tablespoon cumin + 1 teaspoon cinnamon + 1 teaspoon ground ginger + 1 teaspoon salt + 1 teaspoon ground pepper
Mole: 1 tablespoon chili powder + 1 tablespoon paprika + 2 teaspoons cumin + 1 teaspoon dried Mexican oregano + 2 teaspoons brown sugar + 1 teaspoon cocoa powder + 1 teaspoon salt
Classic Poultry Seasoning: 1 teaspoon dried basil + 1 teaspoon dried rosemary + 1 teaspoon salt + ½ teaspoon garlic powder + ½ teaspoon mustard powder + ½ teaspoon black pepper
Flavor Trick #3: Rub Chicken Breasts with Pesto

One of the easiest, most flavorful shortcuts for chicken breasts is to coat each one in pesto before roasting in a 350°F oven for 35 to 40 minutes. You can buy pesto at most grocery stores, or make your own with this simple recipe.

You'll need:

2 packages basil leaves, chopped
¼ cup whole almonds
Juice of ½ lemon
⅓ cup extra virgin olive oil
3 to 4 cloves garlic

What to do: Pulse all ingredients in a food processor.

Flavor Trick #4: Use a Slow Cooker to Make Shredded Chicken for a Week
If you're sick of sliced chicken breasts, shake things up with shredded meat. A little bit of salsa in the recipe below adds tons of flavor without being overpowering.

You can make a big batch and then use shredded chicken as a salad topper, taco filling, or turn it into enchiladas or a casserole.

You'll need:

2 pounds boneless, skinless chicken breasts
½ cup chicken broth
½ cup salsa or salsa verde
Salt and pepper to taste
What to do: Add all ingredients to a slow cooker. Cook on high for 3 to 4 hours. Once cooked, remove the chicken breasts, and shred the meat using two forks.

Allow it to cool completely before storing in an airtight container in the fridge for up to four days.

Want an extra kick? Turn this recipe into buffalo shredded chicken by subbing in ½ cup hot sauce, such as Frank's Red Hot, for the salsa.

Flavor Trick #5: Make Grown-Up Chicken Fingers with Panko and Honey Mustard
Chicken fingers may be known as kid food, but they're great no matter your age. Using crispy panko breadcrumbs and spicy mustard powder makes them feel a little more grown up—and is healthier than deep frying.

You'll need:

2 eggs, beaten
1 tablespoon honey
1 teaspoon spicy mustard powder, such as Coleman's dry mustard
1 teaspoon salt
2 cups panko breadcrumbs
1 tablespoon dried parsley
1 cup all-purpose flour
2 pounds boneless, skinless chicken breasts, cut into 1-inch thick strips

What to do: Preheat oven to 400° F, and line a sheet pan with parchment paper. In a medium bowl, combine egg, honey, mustard, and salt. In a separate medium bowl, combine panko and parsley. Place flour in a small bowl.

Bread chicken strips one at a time by rolling it in flour and shaking off any excess. Then, dip the strip in the egg mixture, and shake off any excess. Finally, pat it into the panko mixture, coating it with as much panko as possible. Transfer to the lined sheet pan. Repeat with each chicken strip. Bake 20 to 25 minutes, until chicken is cooked through.

You'll need:

2 tablespoons olive oil
2 pounds boneless, skinless chicken breasts
4 cups homemade or store-bought tomato sauce
What to do: Heat olive oil in a large pot with a lid. Once the oil is hot but not smoking, add chicken breasts and sear about 3 minutes per side, until they're totally opaque on the outside.

Add tomato sauce, and bring the mixture to a simmer. Cover the pot, and cook 10 to 15 minutes, until chicken is cooked through.

Flavor Trick #7: Transform Leftover Breasts into Coronation Chicken Salad
Based on the chicken salad served at Queen Elizabeth II's coronation, this dish is made with a fun and surprising mix of curry powder, fruit, and herbs. It's traditionally made with a large dose of mayonnaise, but you can use a combination of mayo and Greek yogurt to cut back on saturated fat and calories.

You'll need:

1 pound chicken breast, cooked and cut into small cubes
⅓ cup mayonnaise
⅓ cup plain Greek yogurt
2 tablespoons chopped white onion
1 tablespoon chopped dried apricots or raisins
1 tablespoon chopped almonds
1 tablespoon chopped parsley
2 teaspoons curry powder
½ teaspoon mustard powder
What to do: Mix all ingredients in a large bowl. Serve over salad or on sandwiches. Store in an airtight container in the fridge for up to four days.

Flavor Trick #8: Revive Leftover Chicken Breasts in Vegetable Quesadillas
If you have leftover meat that's a little too dried out to eat on its own, chop it up and mix it with a little bit of cheddar cheese, a handful of leafy greens, and some cooked vegetables like peppers, onions, or broccoli.

Fold the mixture into whole wheat tortillas, then brown your quesadillas in a pan until the cheese is melted. The result will be a flavor-packed, high-protein meal!

Flavor Trick #9: Stuff Chicken Breasts with Vegetables, Herbs, and Cheese
Stuffed chicken sounds fancy, but it's surprisingly simple to make. Slice your chicken breasts crosswise, so that each one opens like a book.

Add a mixture of chopped vegetables, herbs, and cheese, then fold each breast closed. Season with salt and pepper, and roast at 350°F for 30 to 35 minutes, until the chicken is cooked through and the filling is hot.

patricia19 · April 07, 2022, 01:46:24 PM

Cubed Steak with Onion Gravy

by: Christin Mahrlig posted: 02.25.2018

Cubed Steak with Onion Gravy is a quick and easy meal that is an economical way to serve beef to your family. Cubed steaks are coated in flour and pan-fried. This country-style steak is covered in a super flavorful onion gravy that gets lots of onion flavor from a large sliced onion and a packet of dry onion soup mix.

The whole meal can be made from start to finish in about 20 minutes. I love to serve Cubed Steak with Onion Gravy over mashed potatoes to soak up all that yummy gravy with a side of peas. Are you a fan of peas mixed into your mashed potatoes? I love it! The pieces of cubed steak are dredged in a little flour that's been seasoned with black pepper and garlic salt and then pan-fried in some vegetable oil. A cast-iron pan is best, but any type of pan will work. The gravy is super easy to make from the pan drippings.

Cubed Steak with Onion Gravy is definitely worthy of a place on your regular dinner rotation!

PREP: 10 mins COOK: 15 mins TOTAL: 25 mins Servings: 5

Ingredients

1 1/2 pounds cubed steak
1/3 cup flour
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 cup Vegetable oil
1 large onion, sliced
1 (14-ounce) can beef broth
1 package dry onion soup mix

Instructions

Combine flour, garlic salt, and black pepper in a pie plate or shallow dish. Dredge both sides of cubed steak in flour mixture.

Heat oil in a large skillet (preferably cast iron) over medium-high heat. Add steak (cooking in 2 batches if necessary). Cook 5 minutes per side. Remove steak from skillet and set aside.

If you want to thicken the gravy some, add a few teaspoons of leftover flour from dredging the steak to the drippings in the pan.

Add onion, broth, and onion soup mix to the drippings in the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.

Bring to a simmer and cook until onions are soft.

Return steak to pan to warm. Serve with mashed potatoes.

Amy · April 09, 2022, 09:13:32 AM

Garlic Butter Biscuits

prep time: 20 MINUTES
cook time: 20 MINUTES
total time: 40 MINUTES
Garlic Butter Biscuits. Perfect with everything from roast turkey to hearty chili or fried chicken. Makes tasty breakfast sandwiches too!

Ingredients

For the Garlic Butter
1/2 cup soft butter
3-4 cloves minced garlic

For the biscuit dough

1/2 cup garlic butter, (prepared earlier as directed.)
2 1/4 cups all purpose flour
3 tsp baking powder
1 cup buttermilk

Instructions

To prepare the Garlic Butter
First prepare the garlic butter, which you will want to do an hour or more in advance. Even the day before is perfectly fine. This garlic butter will easily keep for a week in the fridge.
Heat 3 tbsp of the butter over low heat; you will not want the butter to brown at all.
Add the garlic and sauté it in the butter for just a minute or so until it softens.
Remove from heat and allow to cool almost to room temperature.
Stir it into the remainder of the 1/2 cup of soft butter at room temperature until thoroughly combined.
Spoon the garlic butter onto a piece if plastic wrap and wrap it loosely before gently forming it into a small log shape.
Refrigerate the butter until firm, then chop into small pieces about the size of the top of your thumb.
To prepare the Garlic Butter Biscuits
Preheat oven to 375 degrees F.
In a food processor, blend together the flour and baking powder.
Pulse in the cold garlic butter pieces. Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in the buttermilk.

Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.
Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don't even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & ½ inches.
Using a sharp 3 inch biscuit cutter cut the biscuits out an place them on a parchment paper lined baking sheet. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the biscuits.
Optional step: Whisk together 1 egg & 1 tbsp water to make an eggwash. Brush it over the tops of the biscuits for a more golden top as pictured. Note: You will not need to use all of the eggwash.
Bake in the preheated oven for about 20 minutes or until the tops of the biscuits are evenly golden brown.
Notes
As a substitute for buttermilk, just stir a tbsp of plain vinegar or lemon juice into regular milk to sour it.

patricia19 · April 09, 2022, 06:23:55 PM

Honey Mustard Salmon with Mango Quinoa for 2

In this 30-minute dinner recipe, grilled, honey mustard-coated salmon is served with a tasty grain salad made with quinoa, mango, jalapeño, and almonds.

Total: 30 mins Active: 20 mins Servings: 2

Ingredients

1 (8 ounce) fresh or frozen skinless salmon fillet

2 teaspoons honey

2 teaspoons spicy brown mustard

1 large clove garlic, minced

⅔ cup cooked quinoa, room temperature

½ cup chopped fresh or frozen mango, thawed if frozen

1 to 2 tablespoons seeded and finely chopped fresh jalapeño chile pepper (see Tip)

1 tablespoon sliced almonds, toasted (see Tip)

1 teaspoon olive oil

⅛ teaspoon salt

Pinch ground black pepper

2 tablespoons chopped fresh cilantro

Directions

Thaw salmon, if frozen. Rinse fish and pat dry with paper towels. In a small bowl, stir together honey, mustard, and garlic. Brush both sides of salmon with honey mixture. For a gas or charcoal grill, place salmon on the grill rack directly over medium heat. Cover and grill for 4 to 6 minutes per 1/2-inch thickness of fish until salmon begins to flake when tested with a fork, turning once.

Step 2
Meanwhile, stir together quinoa, mango, jalapeño pepper, almonds, olive oil, salt, and black pepper in a medium bowl. Top with fresh cilantro. Serve salmon with quinoa.

Tips
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking the pan once or twice.

Serving Size: 3 1/2 ounces cooked salmon and 2/3 cup quinoa mixture

patricia19 · April 10, 2022, 12:27:14 PM

Strawberry-Matzo Icebox Cake

Total Time 6 hr 15 min Prep 15 min Serves 8

Matzo makes a great starting point for this not-too-sweet, no-cook, make-ahead dessert. They're first dipped in almond milk to slightly soften them and enrich their flavor, and then they're layered with a creamy yogurt–whipped topping mixture and thinly sliced strawberries. After a few hours in the fridge, the crackers will have softened to become "cake."

Ingredients

Strawberries 1 pound(s), divided

Lite whipped topping 1⅔ cup(s)

Plain fat-free yogurt 1 cup(s)

Powdered sugar (confectioners) ¼ cup(s)

Vanilla extract 1 tsp

Unsweetened vanilla almond milk 1 cup(s), warmed

Matzo(s) 5 item(s), (32 grams each)

Instructions

Cut 7 strawberries into quarters and set them aside. Cut the remaining strawberries into very thin slices. Whisk together the whipped topping, yogurt, sugar, and vanilla in a medium bowl.

Pour the almond milk into an 8-inch square baking dish. Dip 1 matzo into the milk and let stand until slightly softened, 15 to 20 seconds per side. Carefully lift the matzo out of the milk and gently shake off the excess. Place the matzo on a platter or serving plate.

Spread about ½ cup yogurt mixture over the matzo and top with a layer of strawberry slices. Repeat the layers 3 more times (1 soaked matzo, ½ cup yogurt mixture, and a layer of strawberries). Soak the last matzo and place on top; spread the remaining yogurt mixture over the top. Top with the quartered strawberries.

Loosely cover the cake and refrigerate for at least 6 hours or up to overnight. Cut into 8 pieces.

Serving size: 1 piece

patricia19 · April 12, 2022, 08:55:40 PM

Curried Egg & Apple Salad Sandwich

Total Time 10 min Prep 10 min Serves 1

You can turn this into a delicious curried egg salad by chopping the eggs and apples and mixing them into the yogurt mixture along with the scallions and cilantro. You can skip the bread and serve the salad in lettuce cups instead if you'd like. If you're making this sandwich and not eating it for a few hours, line both sides with lettuce to prevent the bread from getting soggy. We call for Madras curry powder but feel free to swap in regular curry powder if you prefer a milder powder. Or, if you like your curry a little more aromatic, try garam masala.

Ingredients

Plain fat-free Greek yogurt 2 Tbsp

Curry powder ½ tsp, Madras variety

Apple cider vinegar ½ tsp

Table salt 1 pinch

Rye bread 2 slices, marble variety, toasted

Fresh apple ½ cup, diced

Boston lettuce 2 leaves, or other lettuce leaves

Uncooked scallion 1 small, sliced

Cilantro, optional Flathead or another type of parsley, 1½ Tbsp, chopped

Hard-boiled eggs 2 large, sliced

Instructions
In a small bowl, stir together the yogurt, curry powder, vinegar, and salt. On 1 side of each 2 slices of bread, spread the curried yogurt. On 1 slice of bread, layer the apples, lettuce, scallions, cilantro, and eggs. Top with the remaining bread, yogurt side down. Serving size: 1 sandwich

patricia19 · April 14, 2022, 10:34:07 PM

From the book, "Brooklyn Suppers" 2017

Heirloom Tomato, Cuke Salad

Heirloom tomatoes are best when eaten fresh. They tend to run small, like cherry tomatoes, so we recommend just halving them for salads. The fresh, grassy taste of cucumbers tends to go well with the tartness of tomatoes. Cut a slice to make sure the cucumber isn't too bitter. If it is, just peel the skin. With just a simple dressing of balsamic vinegar, olive oil, garlic, and fresh garden herbs like oregano and tarragon, you get a delicious salad that's quick and easy to make. Crumble in some feta for protein and a salty kick.

Amy · April 15, 2022, 04:02:20 PM

Instant Pot Million Dollar Chicken (Crock Pot Instructions also)

Ingredients

1/2 cup chicken broth (or 1/2 cup water and 1/2 tsp better than bouillon)
2 pounds boneless skinless chicken tenders (or boneless, skinless chicken breasts sliced in half horizontally)
2 Tbsp dry ranch dressing mix (I prefer Hidden Valley)
4 oz cream cheese
1–2 Tbsp cornstarch
3 Tbsp mayonnaise
5 slices bacon, cooked and crumbled
1 1/2 cups shredded Colby jack cheese
1/2 cup diced green onions
Instructions
Instant Pot Instructions:

Pour broth into Instant Pot. Add chicken into Instant Pot. Sprinkle the chicken with ranch dressing mix. Dump the cream cheese on top.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let the pot sit for 5 minutes and then move valve to venting. Remove the lid.
For this part it's easiest if you remove the chicken and place it on a plate. Then turn Instant Pot to saute. Stir the cream cheese into the broth. Thicken with a cornstarch slurry. In a small bowl stir together 1 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Stir in the mayo, cheese, bacon and green onions.
Toss the chicken back into the Instant Pot and coat in the sauce.
Serve chicken with sauce over cauliflower rice, rice, potatoes, noodles etc.
Slow Cooker Instructions:

Pour broth into slow cooker. Add chicken into slow cooker. Sprinkle the chicken with ranch dressing mix. Dump the cream cheese on top.
Cover and cook on low for 2-3 hours, or until chicken is cooked to 165° F.
Stir the cream cheese into the broth. Thicken with a cornstarch slurry. In a small bowl stir together 1-2 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the slow cooker. Stir in the mayo, cheese, bacon and green onions.
Cook on high for 15 more minutes, without the lid, or until sauce has thickened.
Serve chicken with sauce over cauliflower rice, rice, potatoes, noodles etc.

patricia19 · April 19, 2022, 12:30:26 AM

Chocolate Delight
Callie, (Mother-in-law), and Erin Napier, (Grandmother), share one of their favorite recipes from their Ouida.

By Erin Napier August 2021

Bake: 20 mins Cool: 30 mins Stand: 10 mins Chill: 2 hrs Total: 3 hrs 15 mins Active: 15 mins Servings: 8

Ingredients

1 ½ cups self-rising flour

1 ½ cups chopped toasted pecans

½ cup unsalted butter, melted

1 (8-oz.) pkg. cream cheese, softened

1 cup unsifted powdered sugar

1 (16-oz.) container frozen whipped topping (such as Cool Whip), thawed, divided

4 cups whole milk

1 (5.9-oz.) pkg. chocolate instant pudding mix

1 (3.4-oz.) pkg. vanilla instant pudding mix

Chocolate syrup (optional)

Directions

Step 1
Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray. Stir together flour, pecans, and butter in a bowl. Press mixture into prepared baking dish in a thin layer, patting mixture evenly into all corners. Bake until set, about 20 minutes. Remove from oven; cool about 30 minutes.

Step 2
Beat cream cheese with an electric mixer on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, beating until well blended, 45 seconds to 1 minute. Fold in 1 cup of the thawed whipped topping. Spread mixture evenly over cooled crust.

Step 3
Whisk together milk and the chocolate and vanilla pudding mixes in a large bowl until well combined. Let stand until slightly set, about 10 minutes. Pour mixture over cream cheese layer; spread with remaining whipped topping. Drizzle with chocolate syrup if desired. Cover, and chill at least 2 hours or up to 8 hours.

Callie's version:

One correction..."my" Mississippi Ouida was my mother-in-law.,,,and that really was her name..

Difference is that I make a graham cracker crust and leave out the nuts (family's choice) and use chocolate fudge instant pudding mix. Also makes a 9" or 10" pie.

Recipe I have says "makes a 9" pie". Since I usually have to make a double recipe, I do use a glass baking dish. However, I make a graham cracker crust and leave out the nuts (family's preference). I think finely chopped nuts could be sprinkled on the top.

I also use Chocolate Fudge instant pudding mix and have never thought to drizzle top with chocolate syrup.

JaneS · April 19, 2022, 11:01:10 PM

MOTHER'S HAM CASSEROLE

2 c. peeled chopped potatoes
1 lg. carrot sliced. (I only had med. so I used 2)
2 celery ribs, chopped (didn't have any so omitted)
3 c. water
2 c. cubed, fully cooked ham
2 T. chopped green pepper
2 tsp. finely chopped onion
7 T. butter divided
3T All-purpose flour
1 1/2 c. milk
3/4 tsp salt
1/8 tsp pepper (I didn't measure the S&P)
1 c. shredded cheese (whatever kind you like best)
1/2 c. bread crumbs

1. Preheat the oven to 375º. In a saucepan bring potatoes, carrot, celery and water to a boil. Reduce heat, cover and cook until tender. (about 15 min.) Drain.

2/ In a large skillet, saute ham, green pepper, onion in 3 T. or butter. Add potato mixture and transfer to greased 1 1/2 qt baking dish

3. In a large saucepan, melt the 4 T of butter. Stire in the flour until smooth, whisk in milk, salt and pepper. Bring to boil and cook and stir about 2 minutes until thick. Reduce heat and add cheese. Stir til melted.

4. Pour over ham mixture. Sprinkle with bread crumbs. Bake until heated through about 25 - 30 minutes

It makes a mess of dirty dishes but I assure you, it's worth it!

patricia19 · April 20, 2022, 03:32:40 PM

The cake you didn't know you needed...Banana with chocolate frosting

On the surface, so simple. A moist, richly banana-flavored, two-layer cake with a dark chocolate frosting. No frills or fancies. No nuts, chocolate chips, or chunks, no crispy bits or coconut. Just a basic banana cake with a simple chocolate frosting. And yet, in the marriage of these two tastes, something happens. It is cake alchemy.

By Stacey Ballis

Recipe Summary

Total: 1 hr
Active: 20 mins
Yield: Makes one 8" 2-layer cake

Ingredients

Cake

2 cups all-purpose flour

1 teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon salt

1 ½ cups granulated sugar

1 stick unsalted butter, softened

2 large eggs

1 cup mashed overripe bananas
(I let mine go very brown and then store in the freezer in their skins ... two large or three small bananas is usually 1 mashed, just thaw on the counter, slip out of their peels with the liquid and then mush up)

½ cup sour cream

1 teaspoon vanilla extract

Frosting

4 ounces unsweetened baking chocolate, melted

1 stick butter, melted

1 16 oz. box confectioners' sugar, sifted

1 teaspoon vanilla extract

¼ teaspoon salt

4 ounces coffee milk (about half and half leftover coffee and whole milk), cold

Directions

Step 1
Preheat oven to 350 degrees. Grease 2 8" round cake pans. Cream butter and sugar in a stand mixer or in a large bowl with your hand mixer until fluffy and add eggs one at a time and beat until smooth. Sift the remaining dry ingredients together.

Step 2
Mash bananas in a bowl with sour cream and vanilla. Add the dry ingredients and banana mixture alternately to the sugar and egg mixture in thirds, blending to combine each time, but trying not to overbeat.

Step 3
Divide into two cake pans and bake 27-34 minutes, until a skewer in the center comes out clean. Cool on a rack completely before frosting.

Step 4
Prepare the frosting: Blend melted chocolate with melted butter and vanilla. Sift the sugar and salt to remove lumps, then blend into chocolate butter mixture. It should look like wet sand.

Step 5
Add 1 tablespoon of coffee milk at a time until you reach the right consistency, it should be thick and spreadable and you should be able to make good swirls. Leave at room temp until you frost the cake.

patricia19 · April 20, 2022, 08:25:39 PM

Mississippi Roast by Hidden Valley

Pot roast perfection that's packed with flavor thanks to Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. It pulls apart like a dream.

Recipe Summary

Cook: 7 hrs 15 mins Total: 7 hrs 35 mins Prep: 20 mins Servings: 6

Ingredients

1 (3 1/2) pound boneless beef chuck roast

Kosher salt and ground black pepper, to taste

¼ cup flour

3 tablespoons olive oil

½ cup beef broth

1 (1 ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

½ cup butter

8 pepperoncini

Directions

Step 1
Season chuck roast generously with salt and pepper. Rub flour evenly over the surface of the meat.

Step 2
In a large saute pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 15 minutes total. See note below

Step 3
Place roast in the pot of a slow cooker. Pour beef broth around the roast. Sprinkle Ranch seasoning over the roast, place butter on top, and scatter pepperoncini over and around the roast. Cover the slow cooker and set on low heat for 7-8 hours.

Step 4
Shred the meat and mix with the sauce in the slow cooker when ready. Serve over bread, egg noodles, or potatoes.

Cook's Note:
In a rush? You can swap the flour for one 1-ounce package of dry Au Jus gravy mix and skip the step of browning the meat.

I'm sure this recipe can be adapted for those with instapots.

patricia19 · April 21, 2022, 04:23:18 PM

Aunt Marion's Fruit Salad Dessert

Taste of Home's Test Kitchen Approved

Total Time
Prep: 20 min. + chilling Makes 10 servings (2-1/2 quarts)

Aunt Marion, my namesake, is like a grandma to me. She gave me this luscious salad recipe, which goes to all our family reunions, hunt club suppers, and snowmobile club picnics...and I go home with no leftovers! —Marion LaTourette, Honesdale, Pennsylvania

Ingredients

1 can (20 ounces) pineapple chunks, drained
1 can (15-1/4 ounces) sliced peaches, drained and cut into bite-size pieces
1 can (11 ounces) mandarin oranges, drained
3 bananas, sliced
2 unpeeled red apples, cut into bite-sized pieces

fruit sauce:
1 cup cold whole milk
3/4 cup sour cream
1/3 cup thawed orange juice concentrate
1 package (3.4 ounces) of instant vanilla pudding mix

Directions

In a large bowl, combine fruits. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.

patricia19 · April 21, 2022, 08:19:47 PM

Avocado Banana Bread

Total Time 1 hr 10 min Prep 10 min Cook 1 hr Serves 12

Puréed avocado replaces butter and oil in this ultra-moist version of everyone's favorite way to use up overripe bananas. While this leaves a hint of avocado flavor (and a subtle green hue), most won't even notice it. Bananas not quite ripe enough? Bake them on a parchment-lined baking sheet in a 300°F oven for 20 minutes if you need them very ripe or 30 to 40 minutes if you need them overripe.

Ingredients

Cooking spray 4 sprays

White whole wheat flour 2 cups, (9 ounces)

Sugar ½ cup

Baking powder 1 tsp

Baking soda 1 tsp

Table salt ½ tsp

Banana 3 small, very ripe (13 oz unpeeled)

Plain fat-free Greek yogurt ½ cup

Vanilla extract 2 tsp

Egg 2 large egg

Avocado 1 item, medium, (6 oz), peeled and pitted

Instructions

Preheat the oven to 325°F. Lightly coat a 9-by-5-inch loaf pan with cooking spray and line with parchment paper.

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Using a fork, in a medium bowl, mash the bananas. (You should have 1 cup of mash.) Whisk in the yogurt, vanilla, and eggs.

In a mini food processor, process the avocado until completely smooth, stopping often to scrape down the sides of the bowl. Whisk the avocado into the bananas. Add the banana mixture to the flour and stir until well combined. (The batter will be thick.) Spread the batter into the prepared pan.

Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour, 5 minutes. Let cool on a wire rack.

Serving size: 1/12 of loaf

Amy · April 22, 2022, 07:41:21 AM

Instant Pot Chicken and Sausage Jambalaya

This easy jambalaya recipe is made with andouille sausage, chicken, uncooked rice, bell pepper, onion, celery and spices, all cooked together in just one pan, for a simple and flavorful meal that my entire family enjoys.

Preparation : 0
Cooking : 25
Total : 25 min
Yield : Servings: 5

Ingredients

2 Tablespoons oil , divided
12 ounces andouille sausages cut into 1/4 in. thick slices
1 boneless skinless chicken breasts cut into small pieces
1 yellow onion , chopped
1 green bell pepper , seeded and chopped
3 green onions , chopped
3 ribs celery , chopped
3 cloves garlic , minced
2 teaspoons Cajun seasonings
1 teaspoon dried basil
1/4 teaspoon dried thyme
½ teaspoon granulated sugar
1 1/2 cups long grain white rice
14.5 ounce can diced tomatoes , undrained
1 3/4 cups low-sodium chicken broth
1/2 teaspoon kosher salt

Recipe

Turn instant pot to saute setting. Add oil. Once hot, add sausage slices, cooking until browned, about 2-3 minutes per side. Transfer to a paper towel–lined plate.

Add remaining oil to the pot.

Add the chicken and cook for one minute, scraping up the browned bits from the sausage. Turn instant pot off. Add onion, bell pepper, celery, and garlic and cook for one minute.

Add the Cajun seasoning, dried basil, thyme, sugar and rice and stir to combine.

Add the diced tomatoes and their juices, chicken broth, and salt.

Secure the instant pot lid and turn valve to sealing.

Cook on Manual High Pressure for 5 minutes. When the timer beeps, allow the pressure to naturally release for 5 minutes, and then quick release the remaining pressure.

Carefully open the lid and gently fluff the rice with a fork. Add the sausages on top of the rice and return the IP lid to let the mixture rest for an additional 5 minutes. Stir lightly and enjoy!

Nutrition

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