Seniors & Friends

Village Square => Homemaking, Food & Gardening => Topic started by: so_P_bubble on February 18, 2020, 04:59:38 AM

Title: What's for dinner? 2020
Post by: so_P_bubble on February 18, 2020, 04:59:38 AM
Please ONLY for adding recipes
Title: Re: What's for dinner? 2020
Post by: so_P_bubble on February 18, 2020, 05:01:41 AM
From Patricia-Angelface

Creamy tomato soup and grilled cheese from NBC recipes


Unless made with perfectly ripe tomatoes, tomato soup can often taste acidic. That's why it's often tamed with the addition of sugar. Here, the boost of sweetness comes from carrots instead, which also thicken the soup and add a nice, velvety texture. Pair with grilled cheddar cheese sandwiches cut into sticks for dipping.


Serves 7


Ingredients
2 tablespoons extra-virgin olive oil
2 cups chopped sweet onion (about 1 large onion)
8 ounces carrots (about 3 medium carrots), peeled and thinly sliced
3 cloves garlic, peeled and minced
2 cans (14.5 ounces each) no-salt-added diced tomatoes, with their juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup lightly packed fresh basil leaves

Directions
Heat the oil in a large saucepan over medium heat. Add the onion and carrots. Cover and cook until very soft, about 10 minutes, uncovering the pot to stir occasionally.

Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes and 3 1/4 cups water, along with the salt and pepper. Bring to a boil over medium-high heat.

Reduce the heat to medium and simmer for 10 minutes. Remove the soup from the heat. Stir in the basil.

Working in two batches, carefully transfer the soup to a blender and blend until smooth and creamy. Return the soup to the pot, reheat if necessary. Ladle into individual bowls and serve. If packing in a lunch box, use a thermos.

Make Ahead
The soup will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition Information (1 cup):
Calories: 89 | Added sugar: 0 teaspoons or 0g | Carbohydrates: 7g | Sodium: 290 mg | Saturated fat: 5% of calories or 1g | Fiber: 2g | Protein: 1g
Title: Re: What's for dinner? 2020
Post by: angelface555 on February 18, 2020, 09:57:37 AM
From NBC Recipes;

Grilled cheese is the ultimate comfort food, an adult treat that harkens back to childhood. I never met a grilled cheese sandwich I didn't like.

Where I grew up, there was an old-fashioned drug store with a lunch counter. When the weather was good, my best friend and I would ride our bikes there and order grilled cheese and made-to-order orange-ades. The grilled cheese was made with fluffy white bread and American cheese on a griddle. It had one slice of cheese between the bread slices and was as thin as a sandwich can possibly be, as the bread was compressed during grilling. Still, I have a vivid and mouthwatering taste memory of this grilled cheese, as if I ate it yesterday.

At home, grilled cheese mostly meant Swiss cheese and rye bread, or Roman Meal bread stuffed with sharp cheddar and grilled in a pan. I loved them both. When I lived in Chicago and needed comfort food, I would go to a Greek diner and order a grilled Swiss cheese on rye with bacon — enough said!

Recently, I have mashed up the best grilled cheese sandwiches of my memory to come up with the ultimate grilled cheese recipe.

I use a sturdy white bread; Pepperidge Farm original white is my top choice. I use one slice of American cheese, aka melty cheese, on each side to hold everything together and then add a thick slice of whatever cheese I have on hand. It is usually Muenster, Swiss or sharp cheddar — but you can even use pimento cheese if it doesn't have too much mayo in it.

I used to butter the bread and try to "grill" the sandwich on the stovetop in a non-stick skillet. But invariably, the cheese was still cool in the middle when the outside of the bread was brown. Making grilled cheese in a panini maker solved these problems, but then it wasn't a grilled cheese per se. It was a crisp, flattened cheese bread.

I wanted to recreate the perfect drug-store grilled cheese, but with more and better cheese.

So instead of spreading the bread with butter or mayo, I took a note from the drugstore griddle and put a small bit of butter in the pan. Once it was melted, I swirled the bread in the butter, adding a thin coat to one side of the bread. I removed one piece of bread, stacked the cheese on the other, and then topped it with the first slice — butter-side out.

If you're adding other ingredients, like bacon, tomato, mushrooms, caramelized onions, etc., now is the time to do it.

Quick tip: I keep my bread in the freezer and start out with frozen bread. The rigid bread helps keep the structure of the sandwich intact before the cheese starts to melt and hold everything together. Using frozen bread also slows down the browning (burning) of the bread.

Don't turn the heat higher than medium. I let the sandwich toast for 1-2 minutes, or until it's crisp and lightly brown, and then flip it to brown the other side. Do this carefully, because the cheese isn't melted yet and the sandwich won't hold together on its own. But if it slips apart, don't worry: At this stage, you can easily realign the bread.

Next, I pop the sandwich and non-stick skillet into a preheated 350-degree Fahrenheit oven for 2-4 minutes, depending on the thickness of the cheese and bread. This lets the cheese melt completely without the bread burning. It takes 3-4 minutes for the cheese to melt, and then your grilled cheese is ready.

Remove it from the heat, and slice on a plate or cutting board. You will have a super melty, gloriously brown and crispy grilled cheese sandwich with a buttery but not greasy crust.

Whatever cheese you choose, I recommend at least one slice of melty cheese to hold things together. American cheese comes in white and yellow, and if I am making a grilled cheese with a fancy cheese too, I opt for the white.

Enjoy your version of the classic, but don't stop there. Grilled cheese lends itself to lots of flavor variations.

A few of my new combinations:

    Jalapeno Jack, Tomato and Avocado on Whole Wheat Bread
    Ham and Gruyere on Brioche or Martin's Potato Bread
    Pesto, Mozzarella and Prosciutto on Italian Bread with a Sesame Seed Crust
    Brie and Fig Jam on Country Bread
    Blue Cheese, Walnuts and Sliced Pear on Raisin Bread
    Sharp Cheddar and Apple on Rye Bread
    Monterey Jack, Spinach and Sliced Almonds on Whole Grain Bread

Title: Re: What's for dinner? 2020
Post by: Mary Ann on February 18, 2020, 12:13:55 PM
Patricia, you have ruined my appetite with the instructions for the grilled cheese sandwich - nowI want a grilled cheese sandwich made your way.  Sounds yummy!

Things went according to schedule this morning - breakfast followed by pills followed by an interviewer followed by two aides followed by an aide to take my BP.  This time there were fewer pills and I was able to get those down.  Because of the choking incident last week, someone had to be there to see that I took them without incident.  The two aides cleaned up a bit and the interviewer asked questions while I ate.  It will be nice to eat in peace.  At 12 noon, I am waiting for my salad lunch.  If I don't order something, i will get a large lunch that I do not want. 

Tom will be here around 3 pm to take me home for the home evaluation.  I think we've made some wise decisions as to where to place things for convenience.  I wish I could stay now because I need some sleep.  I know I sound like a broken record about sleep.

Mary Ann

Title: Re: What's for dinner? 2020
Post by: JeanneP on February 18, 2020, 01:52:40 PM
MaryAnn. I sort of wish you could stay there for a few more days as they are saying that this type ofFlu that Tom had last for 10 days as still be active. I know he is downstairs with own bath but will be touching so much. Did you mention the problem with the Doctor that is seeing you. Would be good to have your place disinfected down before you came home.
2 schools here got closed down for 10 days because 70% of children and faculty came down sick. I had it for 5 days. little different than the one we took the shot for. Leaves a awful cough.
That is a lot of pills they are giving you. Hope can cut back once home. I have a bad time taking my BPone but now had it done as caps one and not the big powder. Works fine. 
Title: Re: What's for dinner? 2020
Post by: angelface555 on February 22, 2020, 03:01:43 PM
When I roast fresh vegetables, (I don't use canned, only fresh or frozen.), I place them on a large professional sized sheet pan with a silicone sheet. I have my olive oil in a sprinkler jar, and I sprinkle that on along with some sea salt and ground pepper or some ground hot thyme. The oven set at 450, and I roast for thirty minutes, turn the vegetables and then roast for another ten to fifteen minutes.

I roast carrots, onions, sweet and white potatoes, beets, winter squash, other root vegetables, etc.

My friend, Dora, sometimes adds other spices and one or two heads of garlic to hers.

Title: Re: What's for dinner? 2020
Post by: Amy on February 23, 2020, 07:53:13 AM
Found this on a quilting forum I go to..


The most dangerous cake recipe


4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.

Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high)..
The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

! (this can serve 2 if you want to feel slightly more virtuous).


And why is this the most dangerous cake recipe in the world?

Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

You are going to print this out straight away, aren't you????
Title: Re: What's for dinner? 2020
Post by: angelface555 on February 23, 2020, 02:07:08 PM
Amy, here is a link to your recipe along with folks trying varients.

http://www.grouprecipes.com/70889/most-dangerous-chocolate-cake-in-the-world-minute-chocolate-mug-cake.html
Title: Re: What's for dinner? 2020
Post by: angelface555 on February 23, 2020, 02:11:26 PM
I found this at the same site; http://www.grouprecipes.com/55874/easy-easy-quick-delicious-breakfast-casserole.html

Delicious Quick Breakfast Casserole

Ingredients

    1 can crescent rolls
    1 pound fried crumbled sausage
    4 eggs
    3/4 cup milk (can use half and half)
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 package Velvetta Shreds (2 cups) Can also use cheese of choice

How to make it

    Butter 9 X 13 casserole dish
    Open can of rolls and press into casserole dish
    In large bowl, by hand, whisk eggs, not beating too long
    Add milk, whisk again, adding salt and pepper
    Place "fried crumbled sausage" on top of crescent rolls
    Pour egg mixture over all
    Spinkle cheese over all
    Bake uncovered at 350 degrees for about 20-25 minutes or until set
    This is a great basic recipe and salsa, cilantro, green chilies, garlic,
    your choice of seasonings can be added


Title: Re: What's for dinner? 2020
Post by: Amy on February 23, 2020, 02:31:44 PM
Patricia, thank you.. Can taste the chocolate one with a wee dab of vanilla ice cream....
May have to try some of the others one also.
Title: Re: What's for dinner? 2020
Post by: angelface555 on February 23, 2020, 02:40:50 PM
Cinnamon sounds good to me or perhaps using pineapple sherbert instead of ice cream?
Title: Re: What's for dinner? 2020
Post by: angelface555 on February 23, 2020, 03:52:06 PM
Homemade Banana cake,  https://tinyurl.com/sdb6b8y

 Things You'll Need

    3/4 cup (12 Tbsp) unsalted butter, softened

    3/4 cup brown sugar, packed

    3/4 cup granulated sugar

    3 large eggs

    1 Tbsp pure vanilla extract

    3 large ripe bananas, peeled (about 1.5 cups when mashed)

    3 cups all-purpose flour

    1 Tbsp ground cinnamon

    1 tsp baking powder

    1 tsp baking soda

    1/2 tsp sea salt

    1 1/2 cups buttermilk (high fat recommended)

    1 to 1 1/2 cups prepared cream cheese frosting

Step 1: Preheat the Oven

Preheat the oven to 350° F and grease or spray a 13" x 9" cake pan with oil.

Step 2: Cream the Butter and Sugar

Add the softened butter, brown sugar, granulated sugar, and pure vanilla extract to a stand mixer fitted with a paddle attachment. Beat on medium-high speed until completely combined and butter appears fluffy. Scrape the sides of the mixer with a rubber spatula.

Step 3: Add the Eggs

Add the eggs one by one, while beating on medium speed. Continue mixing until well-combined, then scrape the sides of the mixer with a rubber spatula again.

Step 4: Add the Bananas

Peel the ripe bananas, break them in halves or thirds, and add them to the mixer. Beat until bananas are incorporated (it's perfectly fine if the mixture is slightly chunky)! If you'd like, you can mash the bananas in a bowl before adding them to the mixer.

Step 5: Combine Remaining Dry Ingredients

Add the all-purpose flour, cinnamon, baking powder, baking soda and sea salt in a mixing bowl and stir together until well-combined. Measure out 1 1/2 cups of buttermilk.

Step 6: Add the Flour and Buttermilk

Add half of the flour mixture to the mixer and beat just until combined. Add half of the buttermilk and beat just until combined. Repeat for remaining flour and buttermilk and beat until batter is well-combined.

Step 7: Bake

Pour cake batter into the prepared baking dish and smooth into an even layer. Bake on the center rack of the preheated oven 45 to 55 minutes, or until cake is golden-brown and tests clean.

While the cake is baking, you can prepare your favorite vanilla or cream cheese frosting recipe (or use store-bought).

Step 8: Frost the Cake

Allow banana cake to cool at least 45 minutes before frosting it with the cream cheese frosting. Simply spread the desired amount of frosting over the cooled cake. Cut the cake and serve!








Title: Re: What's for dinner? 2020
Post by: Amy on February 23, 2020, 04:22:44 PM
Quote from: angelface555 on February 23, 2020, 02:40:50 PMCinnamon sounds good to me or perhaps using pineapple sherbert instead of ice cream?

Both of those would work well for me  :thumbup:
Title: Re: What's for dinner? 2020
Post by: Amy on February 23, 2020, 04:45:57 PM
Was just talking with my friend and she was telling me about this recipe.....I love raspberries so will give this a try when we have company. Sounds too dangerous to have around with just two :)

https://www.tasteofhome.com/recipes/chocolate-raspberry-pie/
Title: Re: What's for dinner? 2020
Post by: angelface555 on February 29, 2020, 01:55:05 PM
Amy, that sounds delicious!

Dad's Favorite Grilled Potatoes

Serves 6-8

4 to 5 potatoes, sliced
1 onion, sliced
1 to 2 green peppers, sliced
salt and pepper to taste
1/4 cup butter, sliced
salad seasoning to taste

Combine potatoes, onion and green peppers in a grill-safe pan; sprinkle with salt and pepper and salad seasoning to taste. Add butter. Grill until tender.

Variations; I use red potatoes in a wok or my iron skillet.



Title: Re: What's for dinner? 2020
Post by: angelface555 on February 29, 2020, 02:06:08 PM
Speedy Peanut Butter Cookies, (using no flour)

Makes 12-15

1 cup sugar
1 cup creamy peanut butter
1 egg

Blend ingredients together and set aside for five minutes. Scoop dough with a small ice cream scoop or tablespoon and place two inches apart on ungreased baking sheets. Make a crisscross pattern on the top of each cookie using the tines of a fork. Bake at 350 for ten to twelve minutes. Cool on baking sheets for five minutes. Remove to wire rack to finish cooling.

Title: Re: What's for dinner? 2020
Post by: angelface555 on February 29, 2020, 03:02:19 PM
recipe index

Platter Talk
Food, Wine, Friends.

Oven Fried Chicken

Simple Roast Chicken, inspired by Chef Thomas Keller and prepared for you by Platter Talk.

Those of you who are familiar with Platter Talk may be of the opinion that we feature some pretty fancy foods.  Those of you who know me personally know that there is nothing fancy about me.
Even a bald, overweight man in his early 50's can dress up nicely every now and then.   Thus, it is the same with food.  I like it simple and I like it tasty. This easy roast chicken recipe is really what I am all about.

Thomas Keller Roast Chicken

As I'm writing this post, there is a background chorus of crackling coming from our kitchen oven.    In this very hot oven, I have a chicken roasting nicely in one of our oven-safe all-clad pans with which I have come to have a very close relationship.

But you don't need a fancy and expensive pan for this easy simple baked chicken. I love making it in my ancient cast iron skillet as well!

However, there are a few things you can do to make sure you make the best roast chicken possible.  Here are some things to keep in mind:
 Pre-heat the oven. You can roast your chicken between 400° and 450° F. But you want to make sure the oven is hot when the chicken goes in the oven.
 Dry the chicken before roasting it. You can easily dry the chicken by patting it dry with 3 or 4 paper towels.  This is one of the most important steps for getting a nice crispy finish to your roasted chicken.
 Once the chicken is done roasting, allow it to sit for 10 or 15 minutes in its juices before carving. This allows the meat fibers to reabsorb some of the liquid and the meat will be even juicier and more flavorful.

How long to Roast a Chicken
Chicken should be roasted until it reaches an internal temperature of 165° F. If you don't have a meat thermometer, roast it until the juices run clear and the drumstick feels like it will easily peel away from the rest of the chicken.
As a general rule of thumb, you can estimate that your chicken will take about 20 minutes per lb.

How to Make Chicken Gravy
Add a little white wine to the juices, maybe about a quarter to half-cup.
Place the pan with the juices on a burner on medium-high heat.
Stir in a little flour when the juices get hot. Using a small hand-held fine mesh strainer will help prevent clumps of flour in your chicken gravy!

Homemade chicken broth is easy to make.
To make this dish even better, we took it one step further than the dinner table.  When we were finished enjoying it, what was leftover (there was precious little meat uneaten) went into a stockpot of simmering water, celery, some herbs, carrots, and maybe an onion or two.
We will be enjoying a savory and delicious stock from this meal for some time to come.  It freezes nicely and I'm sure that every time we use some of it I will think of this wonderful dinner.


Thomas Keller's Favorite Simple Roast Chicken
Time: 10 minutes Cook Time: 1 hour Servings: 6 Calories: 234 Author: Dan from Platter Talk

Ingredients
3 lbs Whole chicken Farm-raised
Kosher Salt & Freshly Ground Black Pepper
1 tsp Minced Thyme optional

Instructions
Preheat oven to 450° F.
Salt and pepper cavity of bird, then truss.
Salt the bird, using about a tablespoon of kosher salt. Make a "rain" of salt over the bird, distributing it evenly and in a uniform fashion. Pepper to taste.
Put the bird in a sauté pan and place in hot oven for 60 minutes or until done. Remove from oven, and add the thyme. Let stand for 15 minutes to settle, intermittently baste with the juices while setting. Remove twine, cut and serve.

Notes
Pour a tablespoon or so of olive oil into the roasting pan before placing the chicken in the pan.
 
Chef Keller stresses the importance of drying the bird prior to roasting. Any excess moisture contributes to steam which inhibits the formation of a crispy skin.
 

A 2-3 lb chicken would not go very far in our family. I made a 5 1/2 lb chicken and doubled the roasting time. It came out perfect.
 
Drizzle the whole bird with olive oil before sprinkling with salt, for a beautiful golden brown finish.

Nutrition
Calories: 234kcal | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 76mg | Potassium: 206mg | Vitamin A: 152IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg
Title: Re: What's for dinner? 2020
Post by: Amy on February 29, 2020, 04:00:08 PM
Patricia, thank you for the  grilled potato recipe I would enjoy this..maybe throw a clove or two of garlic in with it. Dry ranch seasoning comes to mind with this one.
Title: Re: What's for dinner? 2020
Post by: angelface555 on March 01, 2020, 02:47:21 PM


Instant Pot Recipe: Chili Mac and Cheese

"Enjoy two comfort foods in one with this chili mac and cheese recipe. Just add the ingredients to your Instant Pot, press a button and dig in_._ All it takes is 30 minutes of your time. Make it as spicy, cheesy or meaty as you want! Top it off with sour cream and fresh herbs for a wonderfully hearty dish."

Things You'll Need
Instant Pot

1 pound lean ground beef, turkey or chicken

2 tablespoons olive oil

1 medium onion, diced

1 green bell pepper, deseeded and diced

3 teaspoons minced garlic

1/2 teaspoon salt

1/2 teaspoon black pepper

1 to 2 tablespoons chili powder

2 teaspoons cumin

3 cups broth or water

28 ounces canned crushed or diced tomatoes (or a mix of both)

14 ounces canned red or black kidney beans

12 ounces elbow macaroni, uncooked

2 1/2 cups shredded cheddar cheese

Cilantro, parsley and sour cream for topping

Step 1
Set the Instant Pot to sauté. Add the olive oil, onion and green bell pepper. Mix gently with a spatula to coat the vegetables in oil. Cook for 3 to 5 minutes, or until the onion is translucent and tender. Add the garlic and cook for 30 seconds.

Step 2
Add the ground meat and spices. Cook for 5 to 7 minutes, or until brown and no longer pink. Use a wooden spatula to break up the meat. Once cooked, turn off the Instant Pot.

Step 3
Add 1/2 cup of broth or water. Scrape the bottom of the Instant Pot; this will prevent the meat from burning and sticking to the pot.

Step 4
Add the macaroni to the center of the pot. On top of the macaroni, add the kidney beans and canned tomatoes. Try to place these ingredients in the center of the pot, which will also help prevent sticking and burning.

Finally, pour the remaining broth or water. Make sure the macaroni is completely covered with liquid.

Step 5
Cover the Instant Pot and seal the valve. Set to "Pressure Cook" on HIGH for 4 minutes. The Instant Pot will take about 10 minutes to reach the correct pressure, then it will start the 4-minute countdown.

After 4 minutes, the Instant Pot will beep. Release the pressure using quick release. Keep your hands and face away from the valve as the Instant Pot releases a stream of pressure. Turn off the Instant Pot and open. The chili will look liquid-like; this is normal.

Step 6
Stir the chili. It will thicken as you mix.

Step 7
While the mixture is still hot, add 1 1/2 cups of cheddar cheese. Stir until the cheese is completely melted. For an extra cheesy dinner, add even more shredded cheese.

Serve warm. Top with the remaining cheese, sour cream, and fresh cilantro or parsley. Enjoy!
Title: Re: What's for dinner? 2020
Post by: Amy on March 01, 2020, 04:33:39 PM
Patricia, thank you......saving this one.
Title: Re: What's for dinner? 2020
Post by: angelface555 on March 02, 2020, 03:42:11 PM
Cuban Sliders

    Total Time
    Prep/Total Time: 30 min.
    Makes two dozen

Ingredients

    Two packages (12 ounces each) Hawaiian sweet rolls
    1-1/4 pounds thinly sliced deli ham
    Nine slices Swiss cheese (about 6 ounces)
    24 dill pickle slices
    TOPPING:
    1/2 cup butter, cubed
    Two tablespoons finely chopped onion
    Two tablespoons Dijon mustard

Directions

    Preheat oven to 350°. Without separating rolls, cut each package of rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with ham, cheese, and pickles; replace top halves of rolls.
    In a microwave, melt butter; stir in onion and mustard. Drizzle over rolls. Bake, covered, 10 minutes. Uncover; bake until golden brown and heated through, 5-10 minutes longer.


Tips
Hawaiian sweet rolls are tender and slightly sweet. If they're not in your store, use egg or potato rolls, which are softer and richer than regular dinner rolls.
Title: Re: What's for dinner? 2020
Post by: angelface555 on March 03, 2020, 03:52:30 PM
"The Pasta Sauce Hailed as the World's Best Is Surprisingly Easy to Make at Home.The sauce's simplicity makes it a little radical."

 Just as Julia Child changed the way Americans felt about French cooking, Marcella Hazan changed the way they felt about Italian cooking. And though she's not a household name the way Child is, you've probably seen a copy of Essentials of Classic Italian Cooking in a kitchen or two.

One of her most famous recipes is also the simplest. Her pasta sauce only requires three ingredients and less than an hour, as Delish alerts us.

First, the ingredients. You'll need a 28-ounce can of whole, peeled tomatoes; one peeled, halved onion; and 5 tablespoons of butter. (Yes, 5 whole tablespoons of butter.) You'll also want a pinch or two of salt.

Put everything together in a single pot and set it to simmer over medium heat on the stove for 45 minutes, uncovered. Give it the occasional stir.

And that's it. After the 45 minutes is up, toss out the onion halves, and pour the sauce over your favorite pasta. Easy.

Even now, the sauce's simplicity makes it a little radical. The raw onion and unmelted butter look flat-out weird just sitting there in a pot of tomatoes. But banish the skepticism, please.

Hazan died in 2013. Her husband and translator (she wrote in Italian), Victor Hazan, explained how the sauce came to be in an interview with Epicurious in 2016:

    Marcella was a genius when it came to taste. She had an immediate understanding about how flavor affects a dish. She asked herself, 'Why chop an onion? Why saute? I'm going to put the onion, tomato, and butter together and forget about it.'

This recipe is just proof that great cooking doesn't always have to be complicated.

https://tinyurl.com/y42279uf




Title: Re: What's for dinner? 2020
Post by: angelface555 on March 07, 2020, 01:28:14 PM
The best ever grilled cheese sandwich

Total Time
Prep/Total Time: 25 min.
Makes
4 servings

Ingredients

    6 tablespoons butter, softened, divided
    8 slices sourdough bread
    3 tablespoons mayonnaise
    3 tablespoons finely shredded Manchego or Parmesan cheese
    1/8 teaspoon onion powder
    1/2 cup shredded sharp white cheddar cheese
    1/2 cup shredded Monterey Jack cheese
    1/2 cup shredded Gruyere cheese
    4 ounces Brie cheese, rind removed and sliced

Directions

    Spread 3 tablespoons butter on 1 side of bread slices. Toast bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, mix together mayonnaise, Manchego cheese, onion powder and remaining 3 tablespoons butter. In another bowl, combine cheddar, Monterey Jack and Gruyere.
    To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.


Test Kitchen Tips
Do you love those crunchy, crispy bits of cheese that fall out of the sandwich and caramelize on the pan? Adding the Manchego or Parmesan to the butter and mayonnaise mixture gives you a similar result.
If you're feeling nostalgic for grilled cheese on soft white bread, create a grown-up version using challah or brioche.



Title: Re: What's for dinner? 2020
Post by: Amy on March 22, 2020, 02:29:48 PM
Jane, this one is for you!

RADISH HASH BROWNS
Looking to change up your breakfast to an old
favorite? Try these low carb radish hash browns if you
miss your morning potatoes!


• 1 pound radishes,
shredded
• 4 eggs
• 1/3 cup shredded
parmesan cheese
• 1/2 teaspoon garlic
powder
1. Combine all ingredients.
2. Spread out into preheated skillet coated with oil.
3. Cook until browned on both sides.
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on March 26, 2020, 11:05:39 AM
Once upon a time, I had a recipe for "raw apple cake".  It had only a few ingredients.  I looked on line for a recipe, but most had many, many more ingredients than the one I made.  I loved my recipe, as it was so simple and easy.  Does anyone here have a recipe like that? Flour, apples, maybe some oil; not much more.  I would appreciate it if you have and will share with us.
Title: Re: What's for dinner? 2020
Post by: angelface555 on March 26, 2020, 11:58:06 AM
Tomereader, I'm sorry but my recipe and those I checked online have ten or more ingredients. The basics tend to be apples, oil, and sugar.
Title: Re: What's for dinner? 2020
Post by: angelface555 on March 26, 2020, 12:02:24 PM
Healthy, Southern style biscuits

Makes ten biscuits
You'll Need

2 cups all-purpose flour
4 Tbsp cold butter
4 tsp baking powder
1⁄4 tsp baking soda
1⁄2 tsp salt
1 cup low-fat buttermilk
How to Make It

    Preheat the oven to 425°F.
    Combine the flour, butter, baking powder, baking soda, and salt in a large mixing bowl.
    Use your fingers to break up the butter, mashing it into the flour to create little pebbles.
    When the flour and butter have been combined, make a well in the center of the mixture and pour in the buttermilk.
    Use a fork to gently bring the dough together.
    Dump the dough out onto a floured surface and pat it out into a square.
    Gently fold the dough onto itself four or five times (this action helps create tall, delicate biscuits), then roll it out to form a 1"-thick circle.
    Use a round cookie cutter (or even a drinking glass) to cut out the biscuits. (You should get about 6 from the original circle.)
    Re-form another circle and repeat.
    You should have about 10 biscuits in total.
    Arrange the biscuits on a baking sheet coated with nonstick spray.
    Bake on the middle rack for 10 to 12 minutes, until golden brown.

 Tip

These biscuits are perfect on their own, but we never shy away from gilding the lily a bit. Here are a few biscuit fillers to get you started:

    Scrambled egg with scallion and sharp Cheddar, topped with salsa
    Orange marmalade and smoked ham
    Grilled chicken drizzled with honey and hot sauce


Buttermilk substitute

Acidified Milk
Add one tablespoon lemon juice or white
vinegar to a liquid measuring cup, and add enough milk until it measures
 1 cup. Stir, and let sit for five minutes before using. This buttermilk
 replacement can also be replicated with non-dairy milks.

Title: Re: What's for dinner? 2020
Post by: angelface555 on March 26, 2020, 12:10:50 PM
Grandma's Irish Soda Bread


Ingredients

     1 and 3/4 cups (420ml) buttermilk*
    1 large egg
    4 and 1/4 cups (515g) all-purpose flour (plus more for your hands and counter)
    3 Tablespoons (38g) granulated sugar
    1 teaspoon baking soda
    1 teaspoon salt
    5 Tablespoons (70g) unsalted butter, cold and cubed*
    optional: 1 cup (150g) raisins

Instructions

    Preheat oven to 400°F (204°C). There are options for the baking pan. Line a baking sheet with parchment paper or a silicone baking mat, use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. Set aside.

    Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Work the dough until into coarse crumbs, then stir in the raisins. Pour in the buttermilk/egg mixture.

Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into an (approximately) 8 or 9 inch round loaf as best you can. Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.

    Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.

    Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.

    Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.



Title: Re: What's for dinner? 2020
Post by: angelface555 on March 26, 2020, 12:22:52 PM
This Is the Ultimate BLT Sandwich Recipe

You'll Need

1 egg
2 slices 7-grain or sourdough bread, lightly toasted

A handful of arugula (There's been much debate over the perfect lettuce for a BLT. Some prefer the crunch of iceberg or romaine, others like leaves with a peppery bite, like watercress or arugula. It's your choice.)

3 thick slices of tomato
4 strips of bacon, cooked
Salt and black pepper to taste

How to Make It

    Heat a small nonstick skillet over medium heat.
    Coat with olive oil cooking spray and add the egg.
    Cook sunny side up until the white is set but the yolk is runny.
    Line the bottom half of the bread with the arugula, followed by the tomato slices and bacon.
    Set the cooked egg carefully on top, and season with a pinch of salt and plenty of fresh cracked pepper.
    Top with the second slice of bread.

Tip

Most people cook bacon in an overcrowded pan, which yields inconsistent results. Make life easier (and tastier) by using the oven instead.

Lay bacon out in a baking dish at least 2" deep and bake in a 400°F oven for 10 to 12 minutes, until the meat just begins to brown and crisp around the edges (bacon, like other meat, will continue to cook after you remove it from the oven). Not only will the bacon be perfect every time, but the fat will also render out more thoroughly this way, meaning your bacon doesn't just taste better—it is better.


   
Title: Re: What's for dinner? 2020
Post by: angelface555 on March 26, 2020, 02:11:06 PM
Giant Cinnamon Roll Cake
By Sally's Baking Addiction

    It's a cinnamon roll the size of your head.
    Only requires 1 short rest and 1 long rise. (Not 2 rises!)
    No special tools required.
    Perfect for yeast beginners.
    Kids love to help roll it up.
    Fun to eat.
    Smothered in vanilla icing.

https://sallysbakingaddiction.com/giant-cinnamon-roll-cake/
   

Ingredients

    2 and 3/4 cups (345g) all-purpose flour (spoon & leveled), plus more as needed
    1/4 cup (50g) granulated sugar
    1 teaspoon salt
    2 and 1/4 teaspoons Platinum Yeast by Red Star (1 standard packet)*
    3/4 cup (180ml) whole milk
    1/4 cup (4 Tablespoons; 60g) unsalted butter
    1 large egg, at room temperature

Filling

    1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature
    1/4 cup (50g) packed light or dark brown sugar or granulated sugar
    1 Tablespoon ground cinnamon

Vanilla Icing

    1 cup (120g) confectioners' sugar
    2 Tablespoons (30ml) milk or heavy cream
    1 teaspoon pure vanilla extract

Instructions

    Make the dough: Whisk the flour, sugar, salt, and yeast together. Set aside. Heat the milk and butter together in the microwave until the butter is melted and the mixture is warm to the touch, between 100-110°F, 38-43°C. Pour the warm milk mixture into the dry ingredients.

Add the egg. Using a handheld or stand mixer fitted with a dough hook or paddle attachment, or using a rubber spatula and mixing by hand, beat/mix the mixture until a soft dough forms. The dough is ready when it gently pulls away from the sides of the bowl. If the dough is pretty sticky, beat/mix in 2-4 extra Tablespoons of flour. (Keep in mind that you want the dough to remain on the softer side.)

    Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3 minutes (for a visual, watch me knead in the video above). If you'd rather use the mixer to knead it, beat the dough on low speed for 3 minutes instead. After kneading, poke the dough with your finger – if it slowly bounces back, the dough is ready for the next step. If not, keep kneading.

    Form the dough into a ball on your work surface. Cover it with a clean towel, aluminum foil, or plastic wrap, then let it rest for 30 minutes at room temperature. Alternatively, the ball of dough can rest in a covered and lightly greased mixing bowl.

    Make the filling: After 30 minutes, use a rolling pin to roll the dough out into a 15×12 inch rectangle. Evenly spread the softened butter on top. Mix the sugar and cinnamon together and sprinkle it all over the buttered dough.
    Grease a 9-inch round pie dish or cake pan with butter or nonstick spray.

    Shape the cinnamon roll cake: See the video tutorial and my step-by-step photos above for a visual of this shaping step. Using a very sharp knife or a pizza cutter, cut the dough into six 2-inch wide strips. Roll up one strip and place it in the center of the pan.

Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large cinnamon roll. Some of the filling may spill out as you pick up the strips, so just sprinkle it on top of the cake when you're done shaping it.

    Loosely cover the cake with aluminum foil or plastic wrap and allow it to rise in a relatively warm, draft-free environment for 1-2 hours or until double in size. (Tip: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C).

Turn the oven off, place the shaped cake inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.)

    Bake: After the cake's dough has doubled in size, preheat the oven to 350°F (177°C). Bake for 30-35 minutes or until golden brown. If you notice the top or edges browning too quickly, tent the cake with aluminum foil. While the giant cinnamon roll cake is baking, some spots may rise up more than other spots. That's completely normal and expected from something this large.

 Simply remove the pan from the oven and, with the back of a spatula, press down the spots that are rising taller than others to help keep them even. Return to baking.

    Remove the finished cinnamon roll cake from the oven and cool in the pan on a wire rack for 10 minutes. Meanwhile, make the icing.
    Make the icing: Whisk the icing ingredients together. If you want a thicker icing, whisk in more confectioners' sugar. If you want a thinner icing, whisk in more milk or cream. Drizzle all over warm cake and serve.

    The cinnamon roll cake is best enjoyed the same day it's made, but will remain fresh covered tightly for up to 4 days in the refrigerator.

Notes

    Overnight Instructions: The night before serving, prepare the cinnamon roll cake through step 6. Cover tightly and refrigerate for 8-12 hours. The next morning, remove from the refrigerator and allow to rise on the counter, covered, for 1-2 hours before continuing with step 8.

    Freezing Instructions: Baked cinnamon roll cake can be frozen up to 3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked cinnamon roll cake and here's how: bake the cake in step 8 for only about 10 minutes. Cool completely, then cover tightly and freeze.

To thaw and bake, take the cake out of the freezer and put into the refrigerator a few hours before you wish to serve it. Before serving, finish baking it.
    Yeast: Platinum Yeast by Red Star is an instant yeast. You can use active dry yeast instead. If using active-dry yeast, whisk the yeast into the warm butter/milk mixture instead of into the dry ingredients.

 (If you forget to do this and add the active-dry yeast to the dry ingredients, the cake will still be fine– trust me!) The rise time will take a little longer if using active dry yeast.

    Icing: I originally topped this giant cinnamon roll cake with vanilla maple icing. Simply replace 1 Tablespoon of milk/cream with pure maple syrup. If desired for a coffee flavored icing, replace all of the milk/cream with strong brewed black coffee.




Title: Re: What's for dinner? 2020
Post by: JeanneP on March 26, 2020, 09:58:34 PM
Fast and easy dish. Kids can make it......

 
8 ounces thin spaghetti
1 lb ground beef
1 teaspoon minced garlic
1 (26 ounce) can spaghetti sauce
2 cups finely shredded mild cheddar cheese
1 tablespoon oregano

Directions:
Preheat oven to 350.
Cook noodles in boiling water; drain.
Meanwhile, brown ground beef and garlic over medium heat; drain.
Combine browned ground beef, spaghetti sauce, and oregano.
Spray a casserole dish with cooking spray.
Place 1/3 of noodles in bottom of dish.
Top with 1/3 of spaghetti sauce mixture, and 1/3 of cheese.
Repeat twice, ending with cheddar cheese.
Bake at 350 for 25-30 minutes.
photo:
Title: Re: What's for dinner? 2020
Post by: phyllis on March 27, 2020, 08:53:06 AM
Tomereader, this has 4 ingredients.  Would it be the one you are looking for?

https://food52.com/recipes/81880-easy-apple-cake-recipe
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on March 27, 2020, 10:37:33 AM
Thank you, thank you, Phyllis. This is the recipe. Wow, I intend to make this tonight.  I have two gigantic Ambrosia Gold apples, and this should be perfect.
Thank you again!
Title: Re: What's for dinner? 2020
Post by: angelface555 on March 27, 2020, 12:09:42 PM
Thank you Phyliss for answering Tomereader's question! I do have one question, how can wheat flour be white unless its bleached and therefore no longer wheat?

Also, the readers weighing in was fascinating with their different takes on the recipe.

Jeanne, thanks, that does sound good for a cold night!
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on March 27, 2020, 02:57:27 PM
Angelface, I have a 3 lb. bag of the wheat/white.  Haven't yet used it.  It is not white in color, nor wheat in color; kind of a faded beige.  It's in my Flour canister...I threw away the packaging so I cant offer any real information of the hows and whys of it.  (I should have said "recycled" the packaging). 
Title: Re: What's for dinner? 2020
Post by: angelface555 on March 27, 2020, 03:49:23 PM
Bleached flour is typically refined, meaning that the nutrient-rich bran and germ of the wheat kernel have been removed, stripping the grain of many of its valuable vitamins and minerals and ...  https://www.healthline.com/nutrition/bleached-vs-unbleached-flour

I would substitute something else.
Title: Re: What's for dinner? 2020
Post by: angelface555 on March 27, 2020, 03:53:05 PM
Strawberry Jello Salad
This is an old recipe


Ingredients
    1 package (6 ounces) strawberry gelatin
    1-1/2 cups boiling water
    1 package (10 ounces) frozen sweetened sliced strawberries, thawed
    1 can (8 ounces) unsweetened crushed pineapple
    1 cup sour cream
    Leaf lettuce and fresh strawberries, optional

Directions

    In a large bowl, dissolve gelatin in water. Add strawberries and pineapple. Strain, reserving liquid and fruit. Set aside 1 cup of the liquid at room temperature.
    Pour fruit and remaining liquid into a 5-cup ring mold or 9-in. square pan that has been coated with cooking spray. Cover and refrigerate until set, about 1 hour.
    Whisk sour cream and reserved liquid; pour over top of gelatin. Cover and refrigerate until set.
    Cut into squares and place on individual plates; or unmold onto a serving platter. Garnish with lettuce and strawberries if desired.
Title: Re: What's for dinner? 2020
Post by: Vanilla-Jackie on March 27, 2020, 06:13:45 PM
Jeanne P...
... is your recipe what we would call a spaghetti bolognese...
Title: Re: What's for dinner? 2020
Post by: Amy on March 28, 2020, 11:29:24 AM
Honey Oat Bran Bread
 
Honey Oat Bran Bread - a delicious home-made bread lightly sweetened with honey and with the wholesome flavour of oats; makes a terrific sandwich loaf.
Prep Time
30 minutes
Cook Time
50 minutes
Total Time
1 hour 20 minutes






 
 
Ingredients

1 1/2 tsp active dry yeast
1/2 cup lukewarm water
1 tsp sugar
4 1/2 cups to 5 all purpose flour
1 cup of oat flour
1 cup whole wheat flour
1/2 cup oat bran
1 tsp salt
2 eggs
1/2 cup melted butter
2 1/2 cups lukewarm milk
1/3 cup honey

Instructions
Proof the yeast by dissolving the 1 tsp of sugar in the ½ cup warm water. Sprinkle in the yeast and leave to sit in a warm place for 10 minutes until it gets foamy.

It is possible to hand knead this dough entirely but I now make it in my KitchenAid stand mixer.

Add 2 cups of the all purpose flour, the oat flour, the whole wheat flour and the oat bran flour to the bowl of your electric mixer with the dough hook attached. Stir in the salt.

Add all of the remaining ingredients and turn the mixer on low for about 5 minutes to get the dough started.

Begin to add the remaining all purpose flour, ¼ cup at a time leaving it to knead into the dough for a few minutes. Continue to add flour only until the dough releases from the sides and bottom of the bowl, then let the dough knead for another 5 minutes.

Cover dough and leave to rest and rise for one hour.

After rising is done

Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.

Grease 3 bread pans. Divide the dough into 3 equal portions.
Form the dough into straight loaves and place in the greased pans.

Cover with a clean tea towel and allow the dough to rise until it is about 2 inches above the rim of the pan, about 2 hours depending on room temperature.

 (NOTE: At this stage, the bread dough can be cold proofed overnight in the fridge if you want to serve it freshly baked early the next day or just want to save time in advance. Just cover the pans with a clean tea towel. You can spray the surface of the dough with water from a spray bottle to prevent the surface of the dough balls from becoming too dry if you like but this is not really necessary with the humidity in most fridges. Just remove the pans from the fridge in the morning and allow them to finish raising to about 2 inches above the pan rim as shown in the photo above, which could be another 1-2 hours and bake as directed below.)

Bake at 350 degrees F for 40-50 minutes depending on the size of the pans that you are using. The loaves should have a golden crust top and bottom and sound hollow when tapped to be fully baked.

Title: Re: What's for dinner? 2020
Post by: angelface555 on March 28, 2020, 12:01:55 PM
Amy, your recipe reminds me of my first loaf of bread. I was ten and thought I had done well.  When it came out of the oven, it was beautiful and smelled heavenly. I was so proud that I must have floated ten inches above the floor.

Everything went well until my mom cut into it, and it was hallowed! I've never forgotten that first attempt!  :-[   
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on March 28, 2020, 06:10:48 PM
Marilyn and all, the dressing for the Roasted asparagus is simple, and would go well with the asparagus fixed your way, or any way. It is delicious, and I am using some of it on my Corned Beef Sandwiches.  Oh yummy.
1/2 cup light mayonnaise; 1/4 cup Dijon Style mustard, 2 teaspoons lemon juice. (Chill)
Just mix that up and spread it on your asparagus, or your sandwich.  I think it would go great on many vegetables.
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on March 28, 2020, 10:01:11 PM
Follow up report:  Epic Fail on Easy Apple Cake.  It turned out nothing like the recipe that I could not find and used to make. 
This was just terrible.  The search goes on! But thanks anyway.
Title: Re: What's for dinner? 2020
Post by: angelface555 on March 29, 2020, 03:13:02 PM
Quick Ambrosia Fruit Salad

    Total Time
    Prep/Total Time: 10 min.
    Makes
    6 servings

Ingredients
    1 can (8-1/4 ounces) fruit cocktail, drained
    1 can (8 ounces) unsweetened pineapple chunks, drained
    1 cup green grapes
    1 cup seedless red grapes
    1 cup miniature marshmallows
    1 medium banana, sliced
    3/4 cup vanilla yogurt
    1/2 cup sweetened shredded coconut

Directions
    In a large bowl, combine all ingredients. Chill until serving.



Title: Re: What's for dinner? 2020
Post by: JeanneP on March 30, 2020, 12:31:07 PM
Jackie. That would be a good name for it. Sort of has the same items in it other tan can buy sped. Sauce making it a fast fix.
Title: Re: What's for dinner? 2020
Post by: JeanneP on March 30, 2020, 12:38:42 PM
I have to go to store next couple days. My freezer meals going fast . Broc. Soup gone. Down to 2 Shepard pies. The ground round beef I need most. That will be hard to find but think I know where. I live where the trucks pull off the interstate for the stores close to me and saw both the Aldi and the Walmart go by this morning. They will be unloaded by 1pm may go then.
Title: Re: What's for dinner? 2020
Post by: Amy on March 30, 2020, 04:21:11 PM
Patricia, I think we all have had little surprises like that in baking.
Will try that salad sounds light, good after a heavy meal.
Title: Re: What's for dinner? 2020
Post by: JeanneP on March 30, 2020, 10:29:44 PM
Yeast getting hard to find now. Wish I still had my bread making machine. I am going to start making Southern biscuits and Irish Soda bread. Doesn't need yeast. Going to see if can find some Self raising Flour tomorrow. Will see if can find some of the Mrs White little packets of Muffin Mix. Don't think they use eggs. These are going pretty fast. I think now they are extending the stay home until April 30th. Will be a raid on food again. I Don't need to do that...Maybe  a few more can beans. My dried prunes and Nuts. Oh! and Oatmeal. Guess will have to have a list.
Title: Re: What's for dinner? 2020
Post by: Amy on March 31, 2020, 12:09:21 PM
Ed O'Shea's Irish Soda Bread


4  Cups of Flour
1  tsp baking soda
1  tsp baking powder
¼ lb butter (softened)
½ Cup sugar
1 ½ Cups raisins
1 ½ cups buttermilk
¼ tsp salt

Mix all dry ingredients together, add raisins.
Work in butter.
Add buttermilk gradually until mass is pliable, but not soggy.
Knead on floured board.
Coat large fry pan or cake pan or pie pan with margarine and flour.
Shape mass into pan and cut cross on top.
Bake 1 hour at 350 degrees.
Title: Re: What's for dinner? 2020
Post by: angelface555 on March 31, 2020, 01:51:14 PM
Deviled egg salad

    Total Time
    Prep/Total Time: 20 min.
    Makes
    16 servings

Ingredients

    10 hard-boiled large eggs
    1 cup Miracle Whip
    1 cup finely shredded cheddar cheese
    1/2 pound bacon strips, cooked and crumbled
    1/4 cup finely chopped pickled banana peppers
    2 teaspoons juice from pickled banana peppers
    1/4 teaspoon salt
    1/4 teaspoon pepper
    Ritz crackers and assorted fresh vegetables

Directions

    Place eggs in a large bowl; mash with a fork. Stir in Miracle Whip, cheese, bacon, banana peppers, juice from peppers, salt and pepper.
    Refrigerate until serving. Serve with crackers and vegetables.


Title: Re: What's for dinner? 2020
Post by: angelface555 on April 01, 2020, 11:46:24 AM
Best Ever Banana Bread

    Prep Time: 10 minutes Cook Time: 65 minutes Total Time: 3 hours Yield: 1 loaf
Description

With its super-moist texture, buttery banana and brown sugar flavors, and incredibly soft crumb, this is the best ever banana bread recipe. You'll need 4 ripe bananas to begin.
Ingredients

    2 cups (250g) all-purpose flour (spoon & leveled)
    1 teaspoon baking soda
    1/4 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
    3/4 cup (150g) packed light or dark brown sugar
    2 large eggs, at room temperature
    1/3 cup (80g) plain yogurt or sour cream (I use Greek yogurt)
    2 cups mashed bananas (about 4 large ripe bananas)
    1 teaspoon pure vanilla extract
    optional: 3/4 cup (100g) chopped pecans or walnuts

Instructions

    Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
    Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
    Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition.

 Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.

    Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

    Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.

Notes

    Butter: If needed, you can use salted butter in this recipe instead. Keep all the other ingredients the same.
    Cream Cheese Frosting: This banana bread also tastes fantastic with cream cheese frosting on top! To make it, beat 4 ounces (112g) of softened cream cheese and 1/4 cup (60g) of softened unsalted butter together on medium speed until smooth. Beat in 1 cup (120g) of confectioners sugar, 1/2 teaspoon of pure vanilla extract, and a pinch of salt until combined. Spread on cooled loaf.

    Banana Bread Muffins: Use this banana bread recipe to make 2 dozen banana bread muffins. Pour the batter into a lined or greased muffin pan and bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the banana bread muffins is about 22-23 minutes. The initial burst of hot air helps those muffins rise nice and tall! Or try my quick & easy banana muffins.

    No Sour Cream or Yogurt? Feel free to use 1/3 cup mashed banana, unsweetened applesauce, or even canned pumpkin puree.
    Frozen Bananas: You can use frozen bananas. Thaw them at room temperature and drain off any excess liquid before using in the recipe.
    Chocolate Chips: I love this bread with chocolate chips, too. Feel free to add 1 cup of your favorite chocolate chips (semi-sweet, dark chocolate, etc). No need to leave out the nuts if you add the chocolate chips. Chocolate chips and nuts are both optional.
Title: Re: What's for dinner? 2020
Post by: JeanneP on April 01, 2020, 04:26:08 PM
Looks like I wont be going to store anyway. It is coming over our radio Every 15 min. that they do not want anyone,  but for the ones going to work to be on the street. It is getting bad now in our area. I think because today would have been the day that after5 weeks the university would be back and starting last semester. We have 95000 now there. Many go home but none that are still in University housing, dorms not allowed.
 but so many are older and live in apt. condos and their rents started again Monday. Most probably their  Tech stuff runs through the lines WiFI from Either the Univ. or private. Have to have it to study.
Some may have brought virus  back to town. Making all worker even in the Walmarts and other stores get temps taken when they come in. Sent out if temp over 99deg . All seniors not to be seen. If they want food or Med help there are 3 places set up to call and people will take care. One being the County Health Dept. So staying in for me. O.K on food other than water and i can boil tap if I run out.
So I am now cooking for the next 5 days. Shocked at how much I had in my freezer outside. I have take one bag of chicken Thighs out. Simmered  them and have use to make Chicken soup,lots of veg. Part will make Chinese stir fry and got some left deciding what to do.I found 2 bags of the frozen Stir fry veg. Pepper all colours so will make some chicken Sweet and sour. That will then be at least 6 meals frozen. Going to make some Soda Bread as I am low on bread. Have lots of canned milk. Dont need desert. Think have bag cookies in fridge. I only eat certain sweet stuff.
I just feel like if they are now telling us this then it is for a reazon. All these Dr. and Nurses having to work 2 shifts enough reason for me. We have people who come to doctors here in our 2 big place from most of the small towns and villages around us and so  they don't want anyone coming before checking. Have 4 nurses or Dr. will talk to you on phone 24 hours. gave out Tel. numbers. Really handling things good if people listen.  they  Are catching people still in the parks and so have roped the roads off. Say will start giving tickets if they don't stop
Time to get back cooking.
Title: Re: What's for dinner? 2020
Post by: angelface555 on April 02, 2020, 10:26:37 AM


7 Historic Dishes Born From Tough Times That You Can Make at Home
Use every last crumb with these feats of culinary creativity.

To limit grocery-store trips during social distancing, many home chefs are looking for ways to use every last bit of what's in their cupboard or refrigerator. The COVID-19 pandemic may feel like uncharted territory, but history is filled with examples of cooks getting creative in times of hardship. From the crispy burger born during the Great Depression to the simple delights of "desperation pies," here are seven delicious dishes born from tough times that you can make at home. Most involve ingredients that you can find in your kitchen. Recipes include one for salt rising bread.

https://tinyurl.com/uvxvelv

Title: Re: What's for dinner? 2020
Post by: Amy on April 02, 2020, 12:13:09 PM
Sourdough Starter..
1/2 cup (2oz/60g) whole wheat flour
1/4 cup +2 tablespoons (3oz/86g) water (I used tap)
To Feed Your Starter You Need:
1/2 cup (2oz/60g) unbleached all-purpose flour
1/4 cup +1 tablespoon (2oz/60g) water
Instructions
Day 1: Making your Sourdough Starter

Combine 1/2 cup (2oz/60g) of whole wheat flour and 1/4 cup +1 tablespoon (2oz/60g) of water in a large sealable glass jar. Mix with a fork until smooth; the consistency will be thick and pasty. Cover loosely with plastic wrap or small cloth, and let it rest in a warm spot, for 24 hours.

*Tip: I recommend using an electric scale when making and working with sourdough as precision is important.
Day 2: Look for Bubbles
Check to see if any bubbles have appeared on the surface. If you don't see anything, it's okay. The bubbles might have appeared and dissolved overnight while you were sleeping. You don't have to do anything else now. Rest the starter in your warm spot for another 24 hours.
Day 3: Feed Your Starter
Remove and discard approximately half of your starter from the jar. I did this by eyeballing it each time and it worked just fine. The texture will be stretchy and bubbly.
Feed it with a 1/2 cup (2oz/60g) of all-purpose flour and 1/4 cup +1 tablespoon (2oz/60g) of water in the jar. Mix with a fork until smooth. The texture should resemble thick-ish batter or yogurt at this point, so add more water if needed. Cover loosely, and let rest in your warm spot for another 24 hours.
Days 4, 5 & 6: Keep on Feeding!
Repeat the feeding process outlined on Day 3 (remove and discard half of the starter, and feed it with 1/2 cup (2oz/60g) of all-purpose flour and 1/4 cup +1 tablespoon (2oz/60g) of water. As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture. When the starter falls, it's time to feed it again.

*Tip: Place a rubber band or piece of masking tape around the jar to measure the starter's growth as it rises.
Day 7: A Sourdough Starter is Born!
By now, your starter should have doubled in size. You should see plenty of bubbles, both large and small. The texture will be spongy and fluffy. It should smell boozy, but not like stinky like gym socks. Your starter is now active and ready to use!
Is Your Starter Ready to Use?
Do the float test: Drop a teaspoon of bubbly starter in a jar of water; if it floats to the top you can use it.

Please keep in mind, if your starter is not ready at this point which is quite common due to temperature issues, timing, and other factors, it is totally fine to continue the feeding process for 1-2 weeks or more. The flavor and texture will just get better with time.
I'm not ready to use my starter yet, what do I do?
If you are not ready to use your starter that is no problem at all. Simply transfer it to a clean sealable jar and keep it in the fridge to use later. Once in the fridge, you only need to feed your starter once every 7 days. See 'Storage Options' below.
Starter Storage Options
If you bake often, store your starter at room temperature feeding it once a day to keep it active. If you plan to bake only once in a while, store it in the fridge to preserve its strength and feed it once a week.
How to Feed Your Sourdough Starter for Ongoing Care
Begin by removing and discarding about half of your starter.
Replenish what's left in the jar with fresh flour (use all unbleached purpose flour) and water.
Cover loosely, and let it rise at room temperature until bubbly and double in size. Once it falls, the bubbles will become frothy and eventually disappear. Then you'll know it's time to feed your starter again.
Feed your starter everyday if it's stored at room temperature. Feed it 1x a week if you keep it in the fridge.
What happens if I miss a feeding?
If you miss a feeding, don't worry — your starter is not going to die. It might look ugly (and smell horrendous) but it usually just needs a few feedings to perk back up.

If you haven't fed in some time you might see a dark liquid might appear on the surface and throughout the culture. It has a very stinky smell, similar to rubbing alcohol or gym socks. This liquid is called "hooch" and is an indication that your starter needs to be fed. Any time you see this liquid, it's best to remove  it along  with any discoloured starter



Title: Re: What's for dinner? 2020
Post by: angelface555 on April 02, 2020, 12:31:36 PM
Thanks Amy, I love this! I'm not sure about Western Canada other than the Chilkoot trail, but my city originated as a tent city of gold seekers and claimers and was only incorporated in 1903. There are still commercial as well as family-owned gold mines in the area. My point?

When I was growing up, there were still some miners, madams, and others still living from that gold rush era. One of the things they taught me was how to make different types of sourdough starter, and the men would talk about keeping their starter in pouches next to their skin, so it was always availble for use.
Title: Re: What's for dinner? 2020
Post by: JeanneP on April 02, 2020, 09:16:26 PM
I have been given starter a few times over the years . Some was quite old but I could not use it for my bread.no idea why. Now I will eat the bread and like it as long as I first don't know it is in there.it is sort of like that cheese that people love. Just looks like it is moldy tome.
Title: Re: What's for dinner? 2020
Post by: JeanneP on April 04, 2020, 11:20:27 AM
Lost my copy.
Does anyone from the old days remember a recipe fo .itwas something like name end.  CHOW CHOW  stats with using Chinese Mein in can .
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on April 04, 2020, 04:33:38 PM
Only chow-chow I have ever heard of a like a homemade pickle relish, or picalilly.
Title: Re: What's for dinner? 2020
Post by: JeanneP on April 04, 2020, 08:46:14 PM
No it is ground beef. Chinese vegetables and other stuff seared over rice. I use to really like it. If I could think of the first name I could google it.
Title: Re: What's for dinner? 2020
Post by: angelface555 on April 05, 2020, 11:37:53 AM
Jeanne, I wonder if one of these might be your recipe or close?

https://duckduckgo.com/?t=ffcm&q=No+it+is+ground+beef.+Chinese+vegetables+and+other+stuff+seared+over+rice

Title: Re: What's for dinner? 2020
Post by: Amy on April 05, 2020, 12:49:46 PM
Here is another one to try.


https://www.food.com/recipe/hamburger-chow-mein-190955
Title: Re: What's for dinner? 2020
Post by: JeanneP on April 06, 2020, 01:26:03 PM
Hi
Thanks  lladies

Now Amy, yours is close other than you use a large can of La chow chow Mein veg.  I happen to have a can in pantry. Shelves of cans in stores empty around here. Don't use many  but the. Campbell  chicken rice is the base I use for any of my soups and none to be found. i do have  a jar of cicken bulion cubes. It works
Title: Re: What's for dinner? 2020
Post by: Amy on April 08, 2020, 12:26:55 PM
Apple Streusel Bread Pudding

6 cups of day old bread -cubed

1 can of apple pie filling

1/2 cup of raisins
 
1/2 tsp of cinnamon

3 eggs

1 1/2 cup of milk

1/3 cup of sugar

1/2 tsp of vanilla

Topping

1/4 cup of butter

1/2 cup of flour

1/2 cup of brown sugar.


In a buttered 8x8  pan put 4 cups of bread cubes. Mix apple filling ,cinnamon , raisins and spread over bread. Top with rest of bread. Mix eggs, milk and vanilla and pour all over. Let stand 10 min.

Cut butter into sugar and flour. Mix and spread over top of cubed bread. Bake 350° for 1 hour.

Keeps for a long time (fridge) Microwave 10 seconds when reheating.

Would be fun to try other flavours..cherry, peach  strawberry etc.

edited to add.
Make sure you butter the pan well....I did use an 8x8 pan but could have put it in a wee bit larger pan.
Was tasty and will make again.
Title: Re: What's for dinner? 2020
Post by: JeanneP on April 11, 2020, 01:40:32 PM
Amy.
I could go that straudal right now. Just don't have anything sweet left in the house. Down to 2 cookies. No butter or flour. O.k on other food. Would pay ent hint for a kit kat bar.
Title: Re: What's for dinner? 2020
Post by: angelface555 on April 13, 2020, 03:08:52 PM
Self-Rising Biscuits

Just 3 Ingredients to make these tall, fluffy homemade biscuits! Add cheddar cheese for a 4th tasty optional ingredient!

Prep Time 15 mins
Cook Time 9 mins
Total Time 24 mins


    2 cups (8 ounces, 226 grams) self-rising flour
    1/4 cup (4 tablesoons, 57 grams) salted butter
    3/4 cup (180 mL) milk
    biscuit cutter

Instructions

    Preheat. Heat oven to 450°F/230oC.

    Prepare baking sheet. Lightly grease cookie sheet with shortening or cooking spray. Or line with silicone baking mat. You can also use a cast iron pan to bake these in.

    Measure flour. Place flour in large bowl. (If using unsalted butter, then add the additional 1/8 teaspoon of salt to the flour and whisk to combine)

    Add butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs

    Add milk. Add milk and stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.

    Knead and cut biscuits. On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round biscuit cutter. Place biscuits with sides touching on cookie sheet.

    Bake the biscuits. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Notes

    Tools: 2- inch Biscuit Cutter, mixing bowl, pastry cutter, silicone baking mat

    If you don't have self-rising flour, you could make your own. Just be aware that this may affect the overall texture due to the difference in protein content.

    Use salted butter. There is salt in the self-rising flour but not enough. So salted butter helps to add that extra salt (and flavor). If you don't have salted butter, then add 1/8 teaspoon of salt to your flour.

    Make sure your butter is COLD! You want cold butter so it doesn't get incorporated into the flour leaving pockets of butter that will melt in the oven and create flaky layers.

    Be careful to not over knead. I knead a total of about 3 times to bring the dough together and help create layers.
    To cut the biscuits you want to push the biscuit cutter straight down and pick straight up. DO NOT TWIST THE CUTTER. This will create lopsided biscuits.

    Do not handle the dough too much, especially when using the scraps.

    For tall fluffy biscuits, place the biscuits together touching on the cookie sheet. For crispier edges, then place them a couple of inches apart.
Title: Re: What's for dinner? 2020
Post by: angelface555 on April 15, 2020, 01:06:24 PM
7 Wondrous Breads to Make When You've Had Enough Sourdough
There's a wide world of recipes that don't require buying yeast.

https://tinyurl.com/wa4j3ga

Title: Re: What's for dinner? 2020
Post by: Amy on April 20, 2020, 11:54:55 AM
Patricia , thank you. I enjoy trying different breads...
Title: Re: What's for dinner? 2020
Post by: JaneS on April 25, 2020, 01:28:42 PM
AMY asked me to post this recipe.  I hope this works!


Southwestern Pineapple Pork Chops
Southwestern Pineapple Pork Chops
This quick-to-fix entrée will instantly transport you to the Southwest. Salsa plays lively counterpoint to the juicy pineapple-sweetened pork chops.—Lisa Varner, El Paso, Texas
TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.
Ingredients

    4 boneless pork loin chops (5 ounces each)
    1/2 teaspoon garlic pepper blend
    1 tablespoon canola oil
    1 can (8 ounces) unsweetened crushed pineapple, undrained
    1 cup medium salsa
    Minced fresh cilantro

Directions

    1. Sprinkle pork chops with pepper blend. In a large skillet, brown chops in oil. Remove and keep warm.
    2. In the same skillet, combine pineapple and salsa. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer for 15-20 minutes or until tender. Sprinkle with cilantro.

© 2020 RDA Enthusiast Brands, LLC
Title: Re: What's for dinner? 2020
Post by: Amy on April 25, 2020, 05:26:47 PM
Jane, thank you...like all the ingredients but cilantro.....just can't seem to like it. All the rest is just perfect!!!
Title: Re: What's for dinner? 2020
Post by: JeanneP on April 25, 2020, 07:32:15 PM
Sounds good. Will try it. Tired of chicken now but this would be good with chicken .celantro tast like soap to me
Title: Re: What's for dinner? 2020
Post by: JaneS on April 26, 2020, 07:06:46 AM
I'm also not a fan of cilantro and I did not use it in mine.  In fact, there isn't any in my house!
Title: Re: What's for dinner? 2020
Post by: Amy on May 05, 2020, 10:26:10 AM
This smell of this  is now tickling our noses and I can't wait to cut into it!!

APPLE FRITTER LOAF

Ingredients
Nonstick cooking spray, for the pan
1/3 cup light brown sugar
2 teaspoons ground cinnamon
2 apples (any kind), peeled and chopped
2/3 cup plus 2 tablespoons granulated sugar
1/2 cup (1 stick) butter, softened
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup plus 1 to 3 tablespoons milk or almond milk
1/2 cup powdered sugar


Directions
 
WATCH

Watch how to make this recipe.
Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray or line with foil and spray with nonstick spray, for easy removal.
Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl.
Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract.
Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon.
Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes.
Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness.
Let the loaf cool for about 15 minutes, then drizzle with glaze.
Title: Re: What's for dinner? 2020
Post by: angelface555 on May 05, 2020, 01:06:00 PM
Cilantro was mentioned when I had my DNA tested. "When people say they hate cilantro, they often attribute this food feeling to a soapy aftertaste. Thanks to a new video from SciShow, we finally know why cilantro tastes like soap for some 4-14 percent of the population.

"How cilantro tastes to you has a lot to do with your genes," says SciShow's Hank Green. He explains that after conducting a few separate studies, scientists were able to pin down most cilantro haters as people with a shared group of olfactory-receptor genes, called OR6A2, that pick up on the smell of aldehyde chemicals. Aldehyde chemicals are found in both cilantro and soap. Uh, yummy?

If you are one of those anti-cilantro folks, at least you know that it's not really your fault and you can blame your parents. To avoid that soapy taste in your dishes, we suggest swapping parsley for cilantro."

https://tinyurl.com/y8qegu7r

 
Title: Re: What's for dinner? 2020
Post by: JeanneP on May 13, 2020, 02:18:48 PM
Thanks for that info. It does taste like soap to me and I thought I was crazy. I love Parsley though.
Title: Re: What's for dinner? 2020
Post by: JeanneP on May 20, 2020, 01:55:02 PM
INGREDIENTS: for chicken and rice
6 eggs (scrambled)
14 oz of Brown rice
1 grilled chicken diced up
frozen or fresh peas (about 1 to 2 cups)
froze or fresh cut carrots (about 1 to 2 cups)
Chives
Soy or Teriyaki sauce.

DIRECTIONS:
*Boil rice till tender, steam the carrots and peas, grill the chicken, and scramble the eggs.
*Once you have done all that, mix the eggs with the rice, along with the carrots and peas.
*Dice the grilled chicken, then add it into the rice.
*Add the chives, mix in some Soy or Teriyaki sauce and serve.

Put some in bags and freeze. Always have on had fo r quick meal
Title: Re: What's for dinner? 2020
Post by: Rosemary on May 25, 2020, 05:55:13 AM
Hi Amy - could you tell me the name of the recipe you posted on 5 May? I think for once I may have all the ingredients, so I might have a go at this!

Also, are 'biscuits' in the USA the same as 'scones' here? I will try to add a photo of my scones. If they are, could anyone suggest why my scones have lately turned out with a rather tough edge?  They are fine in the middle. I have made scones to the same recipe for years and years, and I am using the same ingredients.  I am however in a different kitchen, but would the oven affect this particular aspect of the result? I have used many different ovens over the years and not had this problem before.

This picture is not of my scones, I couldn't make that work, but these are ones made by my favourite cafe, just to give you the idea:


Best wishes,

Rosemary
(https://media-cdn.tripadvisor.com/media/photo-s/11/6c/2c/01/home-made-blueberry-scone.jpg)
Title: Re: What's for dinner? 2020
Post by: angelface555 on May 25, 2020, 11:41:41 AM
Rosemary, I'm not Amy but I think I can help. The difference between scones and biscuits is eggs. Scones have them, biscuits don't. On uneven baking, it is often the oven's uneven heat at fault. "Your oven is basically a metal box whose interior can be heated to temperatures ranging from barely warm to screaming hot. We bakers typically bake in a "moderate" oven: 350°F. But that's not to say that when you preheat your oven to 350°F, every cubic inch of air inside the oven is 350°F — any more than every spot in your air-conditioned house is 66°F.

Your oven is hottest around its periphery: sides, bottom, and top. The closer you get to those metal walls, the hotter the air. Thus anything baked towards the periphery will bake and brown more quickly than anything baked in the center of the oven. Note: Information in this post may not apply to convection ovens.

A loaf of quick bread or pan of sheet cake placed in the exact center of the oven will probably bake flawlessly: nicely risen, evenly browned on top, and neither burned nor raw on the bottom.

But bake two 9" x 13" cakes side by side, where the far edges of both pans are close to the oven wall; or position pans of cookies on three racks so that some are near the bottom of the oven, and others near the top — and you may experience uneven browning, burned bottoms, or tough edges.

The cause? Oven hot spots.


Left, bread baked in the center of the oven; right, bread baked at the back of a lower rack.

Identify your oven hot spots

Just how much does the temperature vary between that sweet spot in the center of the oven and everywhere else? Every oven is different — which is why you should test for oven hot spots using this simple technique.

First, buy a jumbo loaf of inexpensive white bread (because you don't need to waste your homemade loaf on an oven test).

Position your oven racks where you typically have them for baking. Preheat your oven to 350°F, giving it sufficient time to come to temperature. Check its temperature with an independent thermometer; the oven signal telling you it's preheated is probably far from accurate. (My oven takes a good 30 minutes to preheat to 350°F, though it tells me it's hot enough after 15 minutes. Liar liar pants on fire!)
Oven Hot Spots via @kingarthurflour

Space slices of bread over the racks.

Bake the bread until the center slices are a light golden brown; in my oven, this takes about 18 minutes.

Remove the racks from the oven, and check the results. Assess the brownness of each slice of bread (both top and bottom) based on where it was on the rack, and where the rack was in the oven.


Assess the results

Do you see any differences in browning? Unless you own the Rolls Royce of ovens (whatever that may be) — of course you do.

Typically, the slices closest to the center of the oven will be the most evenly browned, as well as the lightest. Those around the edges (front, back, and sides) will be darker, and probably show varying degrees of browning. Perhaps one or two slices of bread are VERY browned: these denote your oven's hottest hot spots.

What do you do with this information?

Combine it with a dollop of common sense and use it to position your pans for optimum baking results.
Put your knowledge to use

Your oven may be much hotter towards the bottom than the top — even if the heating element is on the top. If you have trouble with cookies burning on the bottom, keep your cookie sheets off the bottom rack.

On the other hand, if your bottom pie crust always seems underdone, take advantage of that hot spot at the bottom of your oven by baking pies on the bottom rack.



If you have trouble with round cake layers rising or browning unevenly, bake them as close to the center of the oven as possible. Instead of placing two pans side by side on the same rack, place them on two racks, one below the other (spacing the racks about 4 1/2" apart for best heat circulation).

Two-thirds of the way through their bake, rotate the pans: top pan to bottom, bottom pan to top. In addition, give each pan a 180° spin so the side that was formerly facing the back is now facing the front.

Why not rotate the pans halfway through? Certain thin-batter cakes can be delicate, and moving them around the oven before they're set can cause them to fall. However, other baked goods — cookies, muffins, bars, etc. — should be rotated at the halfway point.

What if you're having an issue with yeast bread not browning sufficiently: e.g., sourdough? Try positioning the pan on an upper oven rack, where the top crust is closer to the hot wall or heating element at the top of the oven
Oven hot spots: your takeaways

• Position your pans in the oven thoughtfully, keeping in mind the oven is always hottest at the top, bottom, and sides.

• For most even baking, position pans in the center of the oven.

• If you're baking multiple pans of treats at once, rotate the pans midway through the bake: top to bottom, bottom to top; front of the pan to the back, back to the front. This will help minimize the effect of those oven hot spots.


Oven hot spots: what about your baking stone?

Baking stones are known for their ability to absorb and hold heat, and then transfer it to whatever is set on top: pizza, baguettes, a crusty sourdough loaf.

But they're also an excellent fix for excessive heat at the bottom of your oven. Place a baking stone on the lowest rack or on the oven floor (if there's no heating element there). The stone absorbs heat from the floor of the oven and gently diffuses it upwards, effectively eliminating any hot spots.

Are you convinced? Test for oven hot spots today — and use the results to inform your pan placement going forward.
Shares

https://www.kingarthurflour.com/blog/2018/05/15/how-to-identify-oven-hot-spots

 
Title: Re: What's for dinner? 2020
Post by: JeanneP on May 25, 2020, 11:55:58 AM
Welcome rosemary.
Now me being from north of England I know what a good scone looks like. Not like the photo above. Now te U.S biscuit looks lot like a scone but not sweet. Usuelly used with a dinner meal. Not jam and cream.i love both. Many good scone recipes found on the Net. But use the Irish.or lancashire type. I always use the Scottish for shortbread.and butter used only.serve often with a good strong pot of tea. YUMMY
Title: Re: What's for dinner? 2020
Post by: Amy on May 25, 2020, 12:23:36 PM
Rosemary, I corrected the recipe  it is called Apple Fritter Bread and it did taste good. Next time ,maybe walnuts or pecan will be added.

I see Patricia helped you :) See ,everyone helps each other here. I love scones and I prefer my marmalade on them. Made zucchini marmalade and it is good on them also.
Title: Re: What's for dinner? 2020
Post by: angelface555 on May 25, 2020, 12:36:59 PM
Although I was born and raised in Alaska, my parents were depression era farmers from the South and the West. I grew up making biscuits and that sort without a written recipe, but they've been showing up in my recipe links lately as staying safe has made more of us baking.

Here is one such tasty sounding recipe from "A Family Feast;"

Sweet Buttermilk Biscuits

    Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 minutes Yield: 6-8 biscuits Category: bread Method: baked Cuisine: American

Ingredients

6 tablespoons unsalted butter

2 cups all-purpose flour

1 tablespoon sugar

¼ teaspoon baking soda

1 tablespoon baking powder

1 teaspoon salt

1 cup buttermilk

Optional: melted butter and coarse sparkling sugar

Instructions

    Preheat oven to 450 degrees.
    Cut butter into small pieces. Spread the butter pieces on a dinner plate and place in the freezer while you measure out and mix the dry ingredients. The butter should be cold but not frozen.
    In a large bowl, sift together flour, sugar, baking soda, baking powder and salt.
    Note: It is very important that you work quickly through these next steps so the butter does not warm up and soften too much.
    With a pastry cutter or two knives, cut the cold butter into the flour mixture until it resembles small crumbs (the size of a pea).
    Make a hole in the middle of the flour and add buttermilk. Gently stir until the dough is mixed together but still tacky. If it's too dry, add more buttermilk.
    Pour the mixed dough out onto a floured surface and pat gently into a rectangle.
    Fold the dough onto itself six times then pat down to 1 inch thick.
    With a 2 ½ inch round biscuit cutter, push down to cut the dough and pull up without twisting the cutter and the dough. Any leftover scraps can be combined and cut again – but just once; reusing any scraps after that will make the biscuits tough.
    Arrange the biscuits on a parchment-lined cookie sheet almost touching each other and bake for 12-15 minutes until browned.
    Optional: After they are baked, you can also brush the tops with melted butter and sprinkle more sugar on top if you wish for added sweetness.



Title: Re: What's for dinner? 2020
Post by: Rosemary on May 26, 2020, 09:04:09 AM
Thank you everyone for your advice - I had no idea I would get so many helpful responses!

I will definitely try that oven temperature test with the bread angelface, it seems that is most likely the cause as I have no issues when using my oven in Edinburgh. (The Edinburgh one is Siemens, which I believe is a good make - came with the house, and the builders, CALA, are known for using good quality white goods. The one here is Hotpoint - a make that my mother tells me had a good name years ago, but nowadays I think it is pretty rubbishy.)

Jeanne - where did you grown up in Northern England? I don't know it well but my husband was born in Stockport, Manchester and his family spent a lot of time in the Lake District, his parents had a small holiday chalet outside Ambleside. The photo is of a scone at the Bon Papillon cafe in Edinburgh, and I must say I adore their scones - the cafe has a lot of very loyal customers, and the couple who run it are just lovely. I appreciate that their version of scones is not very traditional, however - Stuart (who bakes them) told me that when they first opened, years ago now, the only thing they had to cut the scones out was a flan ring, so they used that; now they can't change it as everyone is so used to the size!  He varies the flavours every week - my favourite is date and caramalised pecan, but he also does a great lime and ginger one.

I was brought up in London, and was never a scone fan in England. My mother, who moved up here recently after spending her entire 92 years in London, says Scottish scones are better than any she has had down there, even in National trust properties, where the baking is famous. It's quite surprising to hear that from her, as otherwise she still thinks London is better at just about everything! With scones, I think it just depends on personal taste - so many in cafes are terribly disappointing, and if I see them being sold in little plastic packets I don't even bother. In Edinburgh some of the best are served in the cafes of the Modern Art and Portrait Galleries.

I don't like cream on scones, but I do love a good jam (my favourite is rhubarb and ginger.) Amy, I've never had zuccini marmalade! But my husband really likes the red onion marmalade that Stuart makes to go with the savoury scones in the cafe.

Angelface, I am fascinated that you grew up in Alaska, what an interesting childhood that must have been. I enjoy the Kate Shugak novels by Dana Stabenow, but they are set in the National Park so maybe aren't everyone's experience. The only other thing I know about Alaska is Michelle Shocked's song, about the woman who was raised in Texas but is now 'anchored down in Anchorage Alaska'!!
Title: Re: What's for dinner? 2020
Post by: angelface555 on May 26, 2020, 11:10:43 AM
Rosemary, I had never heard of that song before and had to look it up. It would be a shock of going from a population of 16.78 million (the late nineteen eighties population when the letter was written); to a city of only 300,000-Anchorage!

I'm the only one of my immediate family who has never been overseas, but I once had a childhood penpal whose family farmed in England. I don't remember the location, but the ruins of Hadrian's wall ran through her family's farm. They used to sit on the ruins on their lunch breaks. To me, that was fascinating!
Title: Re: What's for dinner? 2020
Post by: JeanneP on May 26, 2020, 01:50:24 PM
Rosemary
Your long posting today cheered me up.something I seem to need these days. Stuck inthe house 7 weeks only from trips to grocery store.now I am from the area of now known as greater Manchester. Took in most of the towns and villages I that area of
North UK. None of the seniors liked them doing that. We preferred to be known from our individual towns and villages. My only family now that I stay with live in a small village name Stackstead. It's close to Yorkshire border. 
Now we can get up to the Lake District in little time ,I do every time over. Now there is where one can get the best scones  My favourite jam also is rhubarb and ginger . To bad no company ever sells it. I am going to try  that red onion you mention.
Doubt I make a trip back this year now. Just heard from cousin and pretty bad there. His son's girl friend just died from it. She was a nurse.

If you have a email address or I can get to you on a private message on here we could have a little chat.
This recipe forum use to be so busy. But now quiet.Some of us been on here for years.
Title: Re: What's for dinner? 2020
Post by: JeanneP on May 26, 2020, 01:58:50 PM
Amy. Will  be lots of zucchini appearing on my doorstop soon. Never tried making jam. Can you post recipe?

Rosemary. Now Ambleside. Lakes. Best scones I ever ate  are in a tea shop there.
Title: Re: What's for dinner? 2020
Post by: Amy on May 26, 2020, 07:02:15 PM
Here you go Jeanne

Zucchini Marmalade

What You Need


4 cups zucchini, (about 3 medium zucchini)


1 1/2 cups orange, sections


1 medium lemon


3/4 cup lemon juice


7 cups sugar


2 pouches Certo Liquid Pectin



Grate zucchini; do not peel. Measure 4 cups into large saucepan. Add orange sections. Remove rind in quarters from the lemon. Using a spoon scrape off and discard about half of the white pith. Slice rind very fine. Section lemon and chop. Add pulp and rind to zucchini-orange mixture. Add lemon juice.

Add sugar to fruit and mix well.

Place saucepan over high heat. Bring to a full rolling boil and boil hard 1 min, stirring constantly. Remove from heat.

Immediately stir in CERTO Liquid Fruit Pectin.

Stir and skim foam for 7 minutes to prevent floating fruit.

Pour quickly into warm, sterilized jars filling up to 1/4 inch from rim.

Seal while hot with sterilized 2-piece lids with new centres.
Title: Re: What's for dinner? 2020
Post by: Amy on May 26, 2020, 07:05:13 PM
Here is another zucchini recipe that is very good!!

No one knows that they are eating zucchini in this recipe....they think it is apples!!

Zucchini Dessert Squares

4 cups of all purpose flour
2 cups of sugar
½ tsp. of cinnamon
½ tsp of salt
1 ½ cup of cold butter or margarine

FILLING

8-10 cups of cubed, peeled and seeded zucchini (4-5lbs)
2/3 cup of lemon juice
1cup of sugar
1 tsp of cinnamon
½ tsp of nutmeg

In a bowl, combine flour, sugar, cinnamon an salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into the bottom of a greased 13x9x2 baking pan
Bake at 375 for 12 min.
Meanwhile, for filling, place zucchini and lemon juice in a saucepan and bring to a boil. Reduce heat, cover and cook for 6-8 minutes or until zucchini is crisp tender. Stir in sugar, cinnamon and nutmeg, cover and simmer for 5 minutes. (Mixture will be thin)
Spoon over crust put rest of topping on and bake 350 for 40-45 min.
Title: Re: What's for dinner? 2020
Post by: Amy on May 26, 2020, 07:06:45 PM
This is another jam recipe that is also good..

Zucchini Peach Jam

Peel & grate zucchini
6 cups of zucchini
6 cups of white sugar
3/4 cup of crushed pineapple with juice
½ cup of lemon juice
1 peach jello powder

Stir zucchini and sugar together till boiling....boil for 15 min.

Add pineapple and lemon juice

Return to boil 6 min. Stir in jello powder until dissolved Pour into jars

Makes 6 pints
Title: Re: What's for dinner? 2020
Post by: JeanneP on May 26, 2020, 08:45:04 PM
They all sound so good. But just this past year got away from buying sugar. Now use to not using it. Not even in my tea. I still sprinkle a little on tomatoes or in tomato Sauce. Keep a few little packets around.

Title: Re: What's for dinner? 2020
Post by: angelface555 on May 27, 2020, 01:24:07 PM
Lemon Blueberry Layer Cake

Prep Time: 30 minutes
Cook Time: 21 minutes
Recipe Total Time: 3 hours
Yield: serves 10-12

Description

Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. You can use either fresh or frozen blueberries in this cake. If using frozen, no need to thaw.
Ingredients

    1 cup (230g) unsalted butter, softened to room temperature
    1 and 1/4 cups (250g) granulated sugar
    1/2 cup (100g) packed light brown sugar
    4 large eggs, at room temperature*
    1 Tablespoon pure vanilla extract
    3 cups (345g) sifted all-purpose flour, (spoon & leveled)*
    1 Tablespoon baking powder
    1/2 teaspoon salt
    1 cup (240ml) buttermilk*
    2 Tablespoons lemon zest*
    1/2 cup lemon juice (3 medium lemons)*
    1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw– 275g)
    1 Tablespoon all-purpose flour

Cream Cheese Frosting

    8 ounces (224g) full-fat brick-style cream cheese, softened to room temperature*
    1/2 cup (115g) unsalted butter, softened to room temperature
    3 and 1/2 cups (420g) confectioners' sugar
    1 – 2 Tablespoons (15-30ml) heavy cream*
    1 teaspoon pure vanilla extract
    pinch salt

Instructions

    Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

    Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.

    In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.

    Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

    Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

    Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Notes

    Make Ahead & Freezing Instructions: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.

    Sheet Cake: The batter makes a perfect sheet cake! Simply spread into a 12×17 inch half sheet/jelly roll pan and bake for about 20 minutes or until cooked through. It also fits nicely into a 9×13 inch cake pan. Bake for about 40-45 minutes or until cooked through.

    Bundt Cake: I haven't tested this as a bundt cake but it will likely be a bit denser than the original layer version since it's one tall layer. It will take significantly longer to bake. I also have a lemon poppy seed bundt cake recipe. You can leave out the poppy seeds and add 1 and 1/2 cups blueberries. I also have a lemon berry yogurt cake recipe. You can use all blueberries.

    Cupcakes: Here is my lemon cupcakes recipe. You can add 1 cup of blueberries to the batter and top with cream cheese frosting.

   Use these lemon blueberry cupcakes batter and you can use regular lemons instead of Meyer lemons (like the cupcakes call for) if needed.

    Eggs: Room temperature eggs are recommended because they mix easily and quickly into the cake batter, reducing the risk of over-mixing (and an overly dense cake!). Place eggs into a bowl of warm water for 5 minutes before using or set the eggs out when you set out your cream cheese/butter for the recipe.

    Flour: Be careful not to overmeasure your flour. This will result in a heavy cake. For a lighter crumb, you can use the same amount of sifted cake flour instead.

    Buttermilk: Buttermilk helps produce a supremely moist cake. If you don't have buttermilk, use whole milk instead. You can use lower fat or nondairy milks in a pinch, but the cake won't taste nearly as rich and moist.

    Lemons: You need about 2 Tablespoons of lemon zest and 1/2 cup lemon juice.
    Cream Cheese: Use brick-style cream cheese. Not cream cheese spread.
    Cream: Heavy cream with 30% or more milk fat preferred in frosting for the most delicious and creamiest texture. Milk works in a pinch!

Title: Re: What's for dinner? 2020
Post by: Marilyne on May 27, 2020, 05:16:48 PM
AMY -
I'm emailing your zucchini recipes to my dil, who recently planted three zucchini plants in their backyard.  (As well as tomatoes and bell peppers.).  Knowing how prolific Zucchini is, she will soon have more than they can eat, so will be looking for some recipes.  I know we will be given  lots of them over the summer, as well,  so I'm already planning to make the Zucchini Peach Jam.  They all sound good!
Title: Re: What's for dinner? 2020
Post by: JeanneP on May 27, 2020, 06:44:40 PM
The queen will not be having a garden party this year. Happy to give out her recipe for her scones.

Queen Elizabeth's Garden Party Scones Recipe

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
500 g Plain Flour
28 g Baking Powder
94 g Butter
86 g Sugar
2 Whole Eggs
140 ml Butter Milk
100 g Sultanas -  soaked for 30 minutes in hot water

𝗠𝗲𝘁𝗵𝗼𝗱:Preheat oven to 180ºC.Mix the flour, baking powder, butter and sugar together in a bowl, until a crumb is formed.
In a separate bowl, whisk the eggs and buttermilk together.
Add the liquid to the crumb mixture.
Continue to mix the dough, until it is smooth.
Add the sultanas, and mix until evenly distributed.
Remove the dough from the bowl, flatten the dough and cover.
Leave to rest for approximately 30 minutes.
Roll out the dough to a thickness of 2.5 cm and cut to desired shape.
Rest the scones for another 20 minutes.
Gently egg wash the top of the scones.
Bake in the oven for 10-12 minutes until golden brown.
Cool before serving with jam and clotted cream.

Recipe courtesy of:
Her Majesty Queen Elizabeth the Second, Queen of Canada
Title: Re: What's for dinner? 2020
Post by: angelface555 on May 28, 2020, 01:45:50 PM
Chocolate Billionaires

Total Time
Prep: 45 min. + chilling

Makes
about 2 pounds

Ingredients

    1 package (14 ounces) caramels
    3 tablespoons water
    1-1/2 cups chopped pecans
    1 cup Rice Krispies
    3 cups milk chocolate chips
    1-1/2 teaspoons shortening

Directions

    Line 2 baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth.

 Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm.

    Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set. Store in an airtight container.

Pecans have a higher fat content than other nuts, so they're more prone to going rancid. They'll stay fresh for twice as long in the freezer as they would at room temperature.

When making biscuits, pie crusts or other baked goods, use a potato masher to cut the butter or shortening into the dry ingredients. It works quickly.
Title: Re: What's for dinner? 2020
Post by: JeanneP on May 28, 2020, 02:46:34 PM
Oh!  I have to try that choc. One. I needs some sweets around here if I have to stay in much longer.
Title: Re: What's for dinner? 2020
Post by: angelface555 on May 29, 2020, 04:30:16 PM
Lemon Pudding Desert

Total Time
Prep: 20 min. + chilling
Bake: 20 min.
Makes 16 servings

Ingredients

    1 cup cold butter, cubed
    2 cups all-purpose flour
    1 package (8 ounces) cream cheese, softened
    1 cup confectioners' sugar
    1 carton (8 ounces) frozen whipped topping, thawed, divided
    3 cups cold whole milk
    2 packages (3.4 ounces each) instant lemon pudding mix

Directions

    Preheat oven to 350°. Cut butter into the flour until crumbly. Press into an ungreased 13x9-in—baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack.
    Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust.
    Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over the cream cheese layer. Top with remaining whipped topping—reefrigerate at least 1 hour.
Title: Re: What's for dinner? 2020
Post by: so_P_bubble on May 30, 2020, 04:52:09 AM
Cheese Cake

Ingredients:
5 eggs,
3/4C sugar,
1 instant pudding,
750gr soft white cheese,
1c  sour cream
3 tbsp cornflour
grated lemon peel.

Oven at 200C (392F)

1] Beat the egg whites with a tsp of vinegar and the sugar until very stiff.

2] In a separate bowl mix the yolks with the cheese

3] Add to this the Instant pudding powder, the corn flour, the lemon peel and the sour cream. Mix until well incorporated.

4] Add the lot to the egg whites and mix.

5] in a round high mold, put some crumbled petit beurre biscuits mixed with a very little melted butter. Pour in the cake mixture.

6] Bang the mold a few times on the table, to stabilized the mix.

Put a pan filled with water on the bottom of the oven and put the cake above it on a separate shelve.

Bake for 10 min on 200C and then change to 160C (320F)for a whole hour.

Check that the cake is done and LEAVE IT IN THE OFF OVEN until it is totally cooled.

The cake can be decorated with pieces of fruit or whipped cream.
Title: Re: What's for dinner? 2020
Post by: JeanneP on May 30, 2020, 12:04:37 PM
Nice easy one. One day will have parties again
Title: Re: What's for dinner? 2020
Post by: JeanneP on June 01, 2020, 02:26:25 PM
Chicken Green Beans Potatoes Recipe
One Pan Wonder Dinner That Will Be a Hit With Your Family! Loaded with chicken, green beans and potatoes that are seasoned with Italian Dressing Mix and Butter!

Ingredients
3 medium yukon gold potatoes diced
2 c. green beans cut into 1 inch pieces
1 lb chicken breasts
1/2 c. butter
.7 oz package Italian dressing mix
Instructions
Cut green beans up. Line one side of the pan with green beans.
Cut potatoes up. Line opposite side of pan with the potatoes.
Line the chicken breasts down the middle of the baking dish.
Cut butter up and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing over the entire pan. Cover with foil.
Bake at 350 degrees for 1 hr.
Notes
Baking time will depend on how big you cut your potato pieces and thickness of chicken breasts.
Nutrition
Calories: 492kcal
Title: Re: What's for dinner? 2020
Post by: JeanneP on June 01, 2020, 02:27:52 PM
Taco Spaghetti

Ingredients
8 ounces spaghetti pasta
1-1/4 pounds lean ground beef or ground turkey
1 (1-oz) package taco seasoning
2/3 cup water
1 can (10.75-oz) cream of chicken soup
1 can (10-oz) can Rotel diced tomatoes with green chilies, undrained
1 (8-oz) package Velveeta cheese, cubed
1-1/2 cups shredded cheddar cheese

Directions
Preheat oven to 350 degrees. Lightly spray a 9×9-inch pan with cooking spray. Set aside.
Cook pasta according to package directions. Drain. Set aside.In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.

Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.

Stir in cooked spaghetti and pour into prepared dish. Top with chedda
Title: Re: What's for dinner? 2020
Post by: Amy on June 09, 2020, 01:47:02 PM
Crusty Cranberry Walnut Bread

Ingredients
5 teaspoons instant yeast
2 1/2 cups plus 2 tablespoons room temperature water
6 3/4 cups bread flour
2 teaspoons salt
3 tablespoons sugar
2 tablespoons butter (melted)
2 cups walnuts (coarsely chopped)
1 1/2 cups dried cranberries
Cornmeal for dusting baking sheets

Steps to Make It
In a large mixing bowl or bowl of a stand mixer with dough hook attachment, combine the instant yeast and water. Let stand for 5 to 10 minutes.

Add the flour, salt, sugar, and melted butter. Mix until the dough comes together, then knead for about 10 minutes by hand on a lightly floured surface or with the dough hook of the stand mixer. If needed, add more flour, in small amounts, to keep the dough from sticking to the bowl or your hands.

Add the walnuts and cranberries and knead them in until they are distributed throughout the dough. This is best done by hand unless you feel your mixer can handle the task.

Oil a large bowl. Transfer the dough to the bowl and roll over to coat all sides. Cover with plastic wrap and let it rise until doubled, about 1 hour.

Line two baking sheets with parchment paper. Sprinkle lightly with cornmeal.

Punch down and transfer the dough to a lightly floured surface. Divide into 2 portions and form each into tight rounds. Place on the prepared baking sheets. Cover the loaves with a lightweight kitchen towel and let rest for 45 minutes.

Meanwhile, preheat the oven to 350 F.  Position the oven rack in the center of the oven.

Bake the loaves for 30 to 40 minutes, until they are nicely browned and sound hollow when tapped on the bottoms. The internal temperature will be around 195 F when done.
Title: Re: What's for dinner? 2020
Post by: JeanneP on June 09, 2020, 05:16:33 PM

Now this looks absolutely delicious!! 🙂
Spinach and Mushroom Smothered Chicken
Ingredients
3 cups fresh baby spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons extra virgin olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese (2%), halved
Directions
1. In a large skillet, sauté the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.
2. Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.
4. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture.


Yield: 4 servings.

I will do it in my toaster oven and use walnuts... Also cut recipe in half. Doubt it would freeze good. Not with the cheese and mushrooms. So Dinner and maybe late lunch next day
Title: Re: What's for dinner? 2020
Post by: JeanneP on June 09, 2020, 08:02:20 PM
now these rolls would be good with the above. Also make good little finger sandwhiches.


Easy No Yeast Rolls
Ingredients
1 cup self rising flour
1 tsp salt
1/2 cup milk
2 tablespoons Mayo
Directions
Mix all ingredients, spoon in muffin tray or make 5 rolls
Cook in preheated oven at 350 F oven for 15 minutes or till golden brown. Now wasn't that easy? 😉
❥ :
Title: Re: What's for dinner? 2020
Post by: angelface555 on June 11, 2020, 09:13:10 PM
Swedish Meatballs

Things You'll Need
1 pound lean ground beef

1 pound ground pork

2 pounds potatoes, peeled and cubed

1/4 cup onion, diced

2 tablespoons heavy cream or milk

1 egg

2 and 2 tablespoons unsalted butter, separated

1 teaspoon salt

1/2 teaspoon ground white or black pepper

1 teaspoon garlic powder

1/4 teaspoon allspice

1/2 cup all-purpose flour

Fresh parsley, chopped (optional)

Cooked green beans (optional)

Lingonberry jam (optional)

Step 1
Fill a large pot with cold water and add the potatoes. Make sure the potatoes are completely covered. Bring to a boil, then simmer for 10 to 15 minutes or until fork tender.

Step 2
Drain and transfer the potatoes to a large bowl. Mash up with a large fork or a potato masher. Alternatively, you can let the potatoes cool slightly and blend them in a food processor until smooth.

Step 3
Melt 2 tablespoons butter in a small saucepan over medium heat. Add the onions and cook until tender, about 5 to 7 minutes.

Step 4
In a large bowl, combine the beef, pork, egg, heavy cream, cooked onions, spices and 3/4 cup of mashed potatoes. Set aside the leftover potatoes.

Step 5
Mix the meatball ingredients until thoroughly combined.

Step 6
Form the mixture into small spheres, about the size of golf balls.

Step 7
Gently roll each meatball in flour until fully coated.

Step 8
Warm 2 tablespoons butter in a large skillet over medium-high heat. Add the meatballs and cook for 15 to 20 minutes, or until dark brown on all sides. Turn the meatballs every few minutes to ensure even cooking.

Depending on the size of your skillet, you may have to work in batches. Transfer the cooked meatballs to a dish lined with a paper towel. Cook the remaining meatballs, adding more butter as necessary.

While the meatballs are cooking, prepare the remaning mashed potatoes according to your liking. Simply mix in heavy cream (or milk) until it reaches your desired consistency. Add salt, pepper, chives or your favorite spices.

Cream Sauce
Things You'll Need
1 cup beef broth (or broth of choice)

1/2 cup heavy cream

2 teaspoons soy sauce

1 teaspoon salt (optional, if using regular soy sauce)

1/2 teaspoon white or black pepper

2 tablespoons all-purpose flour

2 tablespoons unsalted butter

Step 1
Remove leftover chunks of meat from the skillet. Without wiping it off, return to medium heat and melt 2 tablespoons butter. Add 2 tablespoons of flour. Whisk to dissolve and cook for 1 to 2 minutes.

Step 2
Add the broth, heavy cream and spices. Whisk and simmer until thick, about 5 to 7 minutes. Make sure the sauce does not boil.

Place several meatballs on a plate and top with sauce. Serve with a scoop of mashed potatoes and green beans, You can also enjoy it with cooked vegetables of your choice.

Garnish with fresh or dried parsley, if desired. Add a spoonful of lingonberry jam if you're lucky enough to have it on hand. Enjoy!
Title: Re: What's for dinner? 2020
Post by: angelface555 on June 12, 2020, 04:24:49 PM
Roasted Apricot Preserve

Makes 1 1/2 Cups

15 fresh apricots, rinsed and dried
1/4 cup granulated sugar
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
pinch of flaked sea salt

Preheat oven to 350.

Select a shallow baking dish just large enough to hold the apricot halves without overlapping, and line the dish with parchment paper.

Cut the apricots in half and remove the pits.

Place the apricot halves cut side up in the prepared baking dish. Make sure they don't overlap. Sprinkle with the sugar.

Roast the apricots for about one hour uncovered, or until the sugar has caramelized and the apricots are fork-tender.

While the apricots are still hot, transfer them to a bowl and add the lemon juice, vanilla, and salt. Using a fork, mash, and stir the apricots until you reach the desired consistency. You should be able to spoon a small amount but still have some chunks of apricots.

Keep in an airtight container in the fridge for up to three weeks.








Title: Re: What's for dinner? 2020
Post by: so_P_bubble on June 13, 2020, 06:26:30 AM
Yummy! I so love apricots, and the season is sooo short!
Title: Re: What's for dinner? 2020
Post by: angelface555 on June 13, 2020, 11:27:25 AM
"My alternative is that instead of fork mash, blend it to puree.

Then spread it very thinly on parchment paper and dry it on low heat oven or, longer, uncover in the air for a few days. You get a kind of apricot leather that is very tasty and can be kept rolled up in a tight box or in the fridge."

Thanks for this version, Bubble!
Title: Re: What's for dinner? 2020
Post by: angelface555 on June 13, 2020, 11:38:39 AM
Sweet Cream Dip
Makes 1 1/2 cup

One cup,  cream cheese room temperature
One half cup vanilla Greek-style yogurt
One tablespoon liquid honey

Place all ingredients into a bowl. Using a hand mixer on medium speed, beat until combined.

Transfer to a small bowl and chill for at least one hour before serving.

Keep in an airtight container in the fridge for up too three days.





Title: Re: What's for dinner? 2020
Post by: angelface555 on June 13, 2020, 11:51:35 AM
Quick pickled onions

One medium red onion
three-fourths cup white vinegar
One-fourth cup of water
One tablespoon granulated sugar
One teaspoon flaked sea salt

Using a sharp knife or mandoline, finely slice the red onion.

Place the onion pieces in a clean one half-pint mason jar.

Add the vinegar, water, sugar, and salt.

Seal the lid tightly and shake vigorously for one minute.

Place in fridge for at least four hours before serving.

Keep in an airtight container in the fridge for up to two weeks.







Title: Re: What's for dinner? 2020
Post by: JeanneP on June 13, 2020, 12:12:13 PM
Does Vin. water need to be hot?
Title: Re: What's for dinner? 2020
Post by: angelface555 on June 13, 2020, 12:18:41 PM
No, room temperature is fine.
Title: Re: What's for dinner? 2020
Post by: angelface555 on June 13, 2020, 12:28:27 PM
Hasselback Tomato Clubs

Ingredients
4 plum tomatoes
2 slices Swiss cheese, quartered
4 slices cooked bacon strips, halved
4 slices deli turkey
4 Bibb lettuce leaves
1/2 medium ripe avocado, peeled and cut into 8 slices
Cracked pepper

Cut four crosswise slices in each tomato, leaving them intact at the bottom. Fill each slice with cheese, bacon, turkey, lettuce, and avocado. Sprinkle with pepper.





Title: Re: What's for dinner? 2020
Post by: angelface555 on June 13, 2020, 03:25:37 PM
Hummingbird Cake

Total Time
Prep: 40 min. Bake: 25 min. + cooling  Makes 14 servings

Ingredients
2 cups mashed ripe bananas
1-1/2 cups canola oil
3 large eggs, room temperature
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups of sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped walnuts

PINEAPPLE FROSTING:
1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon zest
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional

Directions
In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts.

Pour into 3 greased and floured 9-in. round baking pans.

Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat the shortening, butter, lemon zest, and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of the cake. If desired, sprinkle with walnuts.




Title: Re: What's for dinner? 2020
Post by: angelface555 on June 14, 2020, 04:17:29 PM
I was talking to a friend of mine who prefers to think of himself as a grillmaster. We were discussing our very different meatloaf recipes for some reason, and I got an idea.

Both of us would take our essential recipes and change them up. My attempt was last night, and his effort will be this weekend.

My basic recipe includes
2 lb lean (at least 80%) ground beef
1 cup finely chopped onion
2 eggs, beaten
1 teaspoon Italian seasoning
1/2 cup ketchup
1/2 cup milk
Several squirts of Cholula Hot Sauce
 
Topping
1/4
cup ketchup sauce

Raul recommended using a one-fourth cup of Kellogs cornflake crumbs and barbecue sauce instead of ketchup. He had two favorites, so I made two loaves and tried them both. I omitted the ketchup, hot sauce, and onions per his request.

My reaction was not good. The Kellogs crumbs made the meat taste mealy, and I thought the Hickory & Brown sugar sauce was bland. The Honey Barbecue was a better sauce, but I still prefer the ketchup. I froze both meatloaves, and Raul will be over to collect them; he'll eat anything he says; and bring his next week.
Title: Re: What's for dinner? 2020
Post by: Amy on June 14, 2020, 04:20:52 PM
Instant Pot Mini Cheesecakes

Instant Pot Mini Cheesecakes. Six single serving cheesecakes in the pressure cooker.

Preparation : 20
Cooking : 20
Total : 40 min

Ingredients

¾ cup graham cracker crumbs
1 tablespoon melted butter
16 ounces regular cream cheese, softened
⅔ cup sugar
2 teaspoons corn starch
½ teaspoon vanilla extract
¼ cup sour cream
2 large eggs
Cherry and/or Blueberry pie filling

Recipe

Prepare the jars: Mix the graham cracker crumbs and melted butter, and divide evenly among 6 8-ounce jars or ramekins. Pack the crumbs down in the bottom of the jars. (I use a shot glass to pack down the crust – it fits in the small jars).

Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour. (Or soften the cream cheese in the microwave, 30 seconds to 1 minute). Beat the cream cheese in an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Slowly add the sugar and corn starch, and beat on medium speed until the sugar is completely blended, about 3 minutes. Stop the mixer and scrape down the sides. Add the vanilla and sour cream and beat on low speed until completely blended, about 1 minute. Stop the mixer again and scrape down the sides. Add the eggs one at a time, beating each on low speed until just blended. (Don't over-beat the eggs.) Divide the filling into the prepared cheesecake jars – each jar should get about ¾ cup of filling.

Stack the filled cheesecake jars in the pot in two layers: Put a cooking rack in the Instant Pot, then pour in 1 cup of water. Set three of the cheesecake jars on this bottom cooking rack. Set a second cooking rack over the layer of jars, then set the remaining 3 jars on top of that rack, offset from the bottom jars to help the steam travel through the cooker.

Pressure cook the cheesecakes for 3 minutes with a natural pressure release: Lock the lid and pressure cook on high for 3 minutes in an Instant Pot or other pressure cooker. (Use "Manual" or "Pressure Cook" mode in an Instant Pot.) Let the pressure come down naturally, about 10 more minutes.

Cool the cheesecakes: Carefully lift the cheesecake jars out of the pressure cooker. Let the jars cool on a rack for 30 minutes, then cover and refrigerate for at least 4 hours.

Serve: Top each cheesecake jar with a few tablespoons of pie filling. Serve and enjoy.

Title: Re: What's for dinner? 2020
Post by: Amy on June 14, 2020, 04:22:25 PM
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!

Title: Re: What's for dinner? 2020
Post by: Amy on June 14, 2020, 04:24:48 PM
Patricia, I would also like the onions in it along with a tsp or so of hot mustard. What about adding 1.4 cup of bread crumbs or rolled oats instead of the cereal?
Title: Re: What's for dinner? 2020
Post by: angelface555 on June 14, 2020, 04:40:05 PM
Amy, the hot mustard sounds good. I do have some dried hot mustard on hand. I often use oatmeal in my more ambitious meatloaves, and they're a good binder. The cereal crumbs were horrible.

One favorite meatloaf recipe is from Platter Talk and comes from the author's Amish and Mennonite roots.

Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes servings: 8
Calories: 460kcal Author: Dan from Platter Talk

Ingredients
1 lb. ground beef
1 lb. ground turkey
1 cup apple butter
1 cup rolled oats
1 cup breadcrumbs
2 eggs
1 tablespoon olive oil
1 small sweet onion finely diced
1 small sweet bell pepper finely diced
1 apple peeled and cut into fine shavings
1 cup shredded mild cheddar cheese
salt and pepper to taste

I still add the hot sauce, but then I use it in almost everything.

Instructions
Preheat oven to 350 degrees F.
Heat olive oil in saute pan over medium heat.
Cook onions and peppers until soft and translucent, about five minutes. Set aside.
In medium size mixing bowl, combine all ingredients using hands to thoroughly mix.
Prepare a loaf pan with a non-stick coating and place meat mixture in pan.
Bake for 40-45 minutes.
Remove from oven and allow to set for 5 minutes before serving.
Spread thin layer of apple butter over meat loaf if desired.

After the cereal I'm almost afraid of what Raul's will taste like tomorrow.


Title: Re: What's for dinner? 2020
Post by: Amy on June 15, 2020, 07:14:20 AM
Patricia ,never thought of apple butter in it...would give it a sweet taste..
Title: Re: What's for dinner? 2020
Post by: angelface555 on June 15, 2020, 01:29:27 PM
Sweet and savory,not overwhelmingly so. You should try it!
Title: Re: What's for dinner? 2020
Post by: JeanneP on June 15, 2020, 02:11:46 PM
I will try the Amish one. sounds the best to me
Title: Re: What's for dinner? 2020
Post by: JeanneP on June 15, 2020, 05:24:49 PM

VEN ROASTED OR GRILLED CABBAGE STEAKS WITH BACON, GARLIC & LEMON
A fast and easy cabbage steak recipe with bacon and garlic! Learn how to make oven roasted cabbage steaks or grilled cabbage steaks with 10 minute prep. They are healthy, low carb, gluten-free, paleo, whole30, and totally delicious.
 Ingredients
8 slices Bacon
1 head Cabbage
8 cloves Garlic (minced)
1/4 cup Olive oil
2 tbsp Lemon juice
1/2 tsp Sea salt
1/2 tsp Black pepper
US Customary - Metric
INSTRUCTIONS
Cabbage Steak Marinade
Place the slices of bacon onto a large, cold pan. Place on the stove and turn to medium-low heat. Fry the bacon for 8-10 minutes, until crispy, flipping as needed.
Meanwhile, cut the cabbage into 3/4-inch (20 mm) thick slices.
In a large resealable plastic bag, combine the olive oil, lemon juice, sea salt, and black pepper.
Remove the bacon from the pan and set aside to drain, leaving behind the bacon fat in the pan. Add the minced garlic and saute for about a minute, until fragrant.
Let the pan with bacon fat cool for 5-10 minutes. When the bacon fat has cooled enough to not melt the plastic, pour the bacon fat (along with the sauteed garlic) into the plastic bag. Scoop any remaining garlic with a spatula and add it in. Seal and mix well to form the marinade.
Add the sliced cabbage steaks to the marinade bag. Coat well. Refrigerate for at least 30 minutes.
Grilled Cabbage Steaks Instructions
Preheat the grill at medium heat.
Grill cabbage steaks for about 4-8 minutes on each side, until tender and crispy on the edges.
To serve, top with cooked bacon and parsley for garnish (optional).
Oven Roasted Cabbage Steaks Instructions
Title: Re: What's for dinner? 2020
Post by: angelface555 on June 15, 2020, 08:44:15 PM
I just had lunch at Raul's with friends. He called me earlier and said he had a great meatloaf recipe and had invited three friends of ours to lunch while social distancing in his back yard. He didn't want to wait another week for "redemption."

The meatloaf was excellent, and he took some ribbing after he admitted to calling his sister, and she gave him the recipe.

Horseradish Meatloaf

Ingredients

For meatloaf

2 lbs ground beef
3/4th cup regular oats uncooked
1 large onion chopped
1/2 cup catsup
1/4th cup milk
2 eggs lightly beaten
1 tablespoon prepared horseradish
1 1/2 teaspoon salt
1/2 teaspoon black pepper

For Sauce
1/2 cup catsup
3 tablespoons brown sugar
1 tablespoon prepared horseradish
2 teaspoons spicy  brown mustard

Cooking Directions

In a large bowl, mix all of the ingredients well by hand and shape into a loaf.

Place into a 9x5x3 loaf pan.

In a small bowl, mix together all of the sauce ingredients and stir well.

Spoon 1/2 of your sauce mixture over the top of your meatloaf. Bake at 375 F. uncovered for approximately fifty minutes.

Spoon the remainder of the sauce over the meatloaf and bake for 10 minutes longer. Place on a serving platter.

He served it with sliced tomatoes, peas, and scalloped potatoes.

While everyone was complimenting his meatloaf, I attempted to rain on his parade by saying we were supposed to add on to a basic meatloaf and that he had outside help. I got shushed!  ??? 

I had to agree that his recipe was best...even if it was his sister's!  :thumbup:

Title: Re: What's for dinner? 2020
Post by: JeanneP on June 17, 2020, 01:42:46 PM
His does sound good. Never though of Horseradish in ML. could you taste it?
I made a quick run to Aldi this morning  at about 9am. it is just across the street. Only about 4 people in at that time. Will remember that. Place does get busy.

Time to make a good beef stew. Sound hot but that is what I feel I want. Had to pay $9.95 a lb for stew beef this morning. its Prime though so will just use half if it for now. Make enough for 2 meals.  Made some broc. cream soup for lunch. I made that last night. usually have it with a slice of home made Pizza but I am out of that.
Son in Law came to town to do my yard yesterday. He does a great job but just has to get  going back home. This time i made him sit for half hour on the porch with a big glass of ice water and half a pizza that I had from the day before. Got him sitting for 45 min. Amazing for him. He and daughter eat everything out or phone ordered. So anytime I can feed him home food I try to do it. He just does so much for anyone who wants something doing since he retired. Since my yard man passed this year he wants to come 35 miles to do mine. Will not take a no from me.
By the way on my yard man. He passed now 10 days ago. Going to be cremated and family told me it will be close to 5 months before it can be done. They are so backed up that hv. 3 cold truck containers running with bodies stored in them. Trucks that usual transport veg and stuff from Mexico. Hard to believe how things are. They say even longer in New York and Chicago. And people still will go around in crowds without a Mask on.
Title: Re: What's for dinner? 2020
Post by: angelface555 on June 17, 2020, 03:14:42 PM
You didn't taste the horseradish except it ramped the flavor a bit if that makes sense? I use several types of hot sauces so I probably wouldn't have noticed it anyway. He had typed out copies for guests so I will be able to make it on my own.

Raul's real specialty is grilled foods and or fish. He makes a number of his special sauces and fish dishes that are always good.
Title: Re: What's for dinner? 2020
Post by: JeanneP on June 20, 2020, 08:38:09 PM
STOVETOP STUFFING MEATLOAF
This is pretty much the BEST meatloaf you'll ever have!
Ingredients
1 package of Stove Top stuffing (use any one of your favorite flavors, I prefer chicken but savory herb is good too!)
1 cup of hot water
2 packages brown gravy mix (one for inside the meatloaf and one for on top)
1.5 lbs ground beef
1 cup cold water
2 large eggs, beaten
Instructions
In a medium sized bowl add stuffing mix and 1 cup of hot water.
Let the stuffing sit for 5 minutes
Meanwhile, in another medium sized bowl mix 1 package of brown gravy mix with 1 cup cold water.
Add in ground beef and egg, mix well (this is easiest to do with your hands, gross, I know)
After the stuffing has sat for 5 minutes, incorporate the stuffing mix into the ground beef mixture.
Grease a bundt pan with non stick spray and then press the ground beef mixture into the pan
Bake at 350 degrees for 45-55 minutes or until no longer pink inside
Once baked, let rest for 5 minutes or so and then invert onto a plate
Serve with mashed potatoes and brown gravy in the center of the meatloaf
Title: Re: What's for dinner? 2020
Post by: JeanneP on June 24, 2020, 06:02:05 PM
Brussels Sprouts in Garlic Butter
Ingredients
        15 Brussels sprouts, halved lengthwise
        1 1/2 tablespoons butter
        1 1/2 tablespoons olive oil
        3 cloves garlic, smashed with the flat of a knife
        freshly grated parmesan cheese (optional)
        salt and pepper
Directions
    Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
    Reduce heat to medium, add smashed garlic and cook until lightly browned.
    Remove garlic and discard.
    Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
    The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
    Top with freshly grated parmesan and salt& pepper to taste.
Courtesy of www.food.com
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on June 28, 2020, 07:39:25 PM
Greek Zoodle Salad:
2 Zucchini
1/4 English cucumber, chopped
10 cherry tomatoes, halved
10 pitted Kalamata olives, halved (more to taste)
1/4 cup thinly sliced red onion

2 ounces crumbled reduced fat Feta cheese
2 TBS extra virgin olive oil
2 TBS fresh lemon juice  (to my taste, I'd used a little less)
1 TSP dried oregano
salt & ground black pepper to taste

Cut zucchini into noodle shaped strands, utilizing a spiralizing tool.  Place noodles in large bowl & top with cucumber, tomatoes, olives, onions and Feta cheese.
Whisk olive oil, lemon juice, oregano, salt & pepper together until smooth, pour over zoodle mixture and toss to coat.  Marinate salad in refrigerator for 10 to 15 minutes.

So delicious!  Enjoy.
*this recipe is available on Allrecipes.com
Title: Re: What's for dinner? 2020
Post by: JeanneP on June 29, 2020, 09:42:17 PM
Cheese Burger Casserole

Ingredients:
1-1/2; pounds ground beef
1 (3-ounce) package real bacon bits
2 cups Cheddar cheese, shredded
1 (32-ounce) package frozen tater tots
1 (10.75-ounce) can condensed cheddar cheese soup
2 cups sour cream
Bread and butter pickles, for topping
Directions:
Preheat oven to 350 degrees. Prepare a 9×13 baking dish with nonstick spray.
In a large pan, brown ground beef, then drain any excess grease.
Mix browned beef, bacon, cheese, tater tots, cheese soup, and sour cream in a large mixing bowl until well-combined.
Evenly spread mixture into baking dish, then bake 45-50 minutes, or until bubbly.
Serve immediately with pickles, if desired. Enjoy!
Title: Re: What's for dinner? 2020
Post by: JeanneP on June 29, 2020, 09:45:34 PM
I cut in half. Use Yogurt instead of Sour Cream because i alway have it in fridge. Its easy and I freeze for quick lunches.
Title: Re: What's for dinner? 2020
Post by: JeanneP on June 29, 2020, 09:56:13 PM
   


CROCKPOT ORANGE CHICKEN

Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.
Title: Re: What's for dinner? 2020
Post by: angelface555 on July 02, 2020, 03:30:53 PM
Easy Corn Relish from Real Simple Magazine

Hands-On Time
10 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 6

"Frozen corn is a must-have freezer staple. The golden kernels can upgrade just about any dish, and they take center stage in this crowd-pleasing condiment. Along with corn, the recipe includes red onion, bell pepper, and mustard seeds for deep savory flavor, and there's enough sugar in the mix to round out the tart apple cider vinegar. Serve on a cheese plate, dolloped on a grilled fish taco, or spooned over seared pork chops."

Ingredients
3 cups frozen corn kernels, thawed (from 1 [14.4-oz.] bag)
1 cup thinly sliced red onion (from 1 small onion)
½ cup finely chopped red bell pepper (from 1 bell pepper)
1 tablespoon mustard seeds
 1 cup apple cider vinegar
 ⅓ cup granulated sugar
 2 tablespoons canola oil
1 tablespoon kosher salt

How to Make It
Step 1
Place corn, onion, pepper, and mustard seeds in a medium heatproof bowl.

Step 2
Bring vinegar, sugar, oil, and salt to a boil in a small saucepan over medium-high heat. Immediately pour over corn mixture. Let cool to room temperature. Transfer to resealable jars or containers and refrigerate up to 2 weeks.





Title: Re: What's for dinner? 2020
Post by: angelface555 on July 02, 2020, 07:52:47 PM
Single Crust Peach Pie

3/4 cup white sugar
1/3 cup all purpose flour
6 fresh peaches-pitted, skinned, and sliced
2 tablespoons butter, softened
1/4 teaspoon ground nutmeg
9 inch single pie crust

1. Cream sugar and butter or margarine together. Add four and nutmeg; mix until mealy. Spread 1/2 of mixture in piecrust. Arrange peaches on top of crumb mixture. Sprinkle remainder of crumb mixture on top of peaches.

2.  Bake at 450 degrees F(175 C) for 10 minutes. Reduce heat to 350 degrees F(175 degrees C). Continue baking for 40 minutes or until brown.

3.  Serve immediately with ice cream 🥟😋

Title: Re: What's for dinner? 2020
Post by: angelface555 on July 08, 2020, 10:06:48 PM
Old Fashioned Banana Cream Pie

Total Time 20 minutes + cooling
Makes 8 servings

Ingredients
3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, room temperature, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 medium, firm bananas
1 pastry shell (9 inches), baked
Optional: Whipped cream and additional sliced bananas

Directions
In a saucepan, combine sugar, flour, and salt; stir in milk and mix well. Cook over medium-high heat until the mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly.
Slice the bananas into crust; pour filling over the top. Cool on a wire rack for 1 hour. Store in the refrigerator. If desired, before serving, garnish with whipped cream and bananas.

 Tips
To ensure a smooth, lump-free filling, stir sugar mixture constantly during cooking, and scrape the sides and bottom of the saucepan with a heatproof rubber spatula.
Elvis-approved: Spread a layer of peanut butter (or Nutella) on the bottom of the pastry shell before adding bananas.
Title: Re: What's for dinner? 2020
Post by: JeanneP on July 09, 2020, 05:08:56 PM
SIL. came to town today to cut my grass. Brought me from his garden first 3 cucumbers. He knows I like small ones.So will make a jar of Cucumber and Onions today Love them on sandwiches. Went to Aldi for a few things but filled my basket again. Now will not bother with my Reg. Grocery store. Just to hot to be driving around. All the stores seem to be starting out with new young people. They are so fast that I think my first item got put with the person in front of me. They don't bag. Just toss in cart. Makes for fast in and out shopping though. They don't care for people who still write checks and soon this will be gone. NOw it is short of coins for change. all asking for db. Cards.
Title: Re: What's for dinner? 2020
Post by: angelface555 on July 13, 2020, 02:31:54 PM
Onion Pizza

1 fresh pizza dough
1 large onion, halved and thinly sliced
1 to 2 tablespoons heavy cream
Fresh sage leaves (I slivered up about 5 of them)
1 piece of thick-cut bacon, cut into lardons, (sliced and fried bacon bits).
1 to 2 tablespoons onion marmalade
Salt and pepper to taste

I improvised quite a bit from her recipe, but essentially rolled out the dough fairly thin and put it on a pizza stone sprinkled with cornmeal. I spread the onion all over, dribbled some cream over it, seasoned it with salt and pepper then tossed on the bacon, sage, and some globs of onion jam.

From the Smitten Kitchen

I baked it for about 25 minutes at 450, but you will probably need to adjust the time to your own oven.



Title: Re: What's for dinner? 2020
Post by: angelface555 on July 13, 2020, 02:35:33 PM
Strawberry Sorbet
Recipe from The River Cafe Cookbook

1 lemon, seeded and roughly chopped
2 cups granulated sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons (I always use 2)

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Puree the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

Makes 1 1/2 quarts.
Title: Re: What's for dinner? 2020
Post by: JeanneP on July 14, 2020, 09:46:20 PM
So Quick and good

Garlic Roll Cupcakes🤔🤗
Ingredients
1 can (12 count) refrigerated breadsticks
1/4 cup butter, softened
1 tsp garlic bread seasoning (Johnny's)
1 Tbsp grated parmesan cheese
shredded parmesan cheese
Directions
Preheat oven to 400.
Lightly spray a 12-cup muffin pan with cooking spray.
Combine softened butter, garlic bread seasoning and 1 Tbsp grated parmesan. Unroll breadsticks and separate into individual bread sticks. Spread garlic butter over each bread stick. Roll up and place into muffin pan. Sprinkle each bread stick wtih some shredded or grated parmesan.
Bake 12-15 minutes, until golden brown.
Title: Re: What's for dinner? 2020
Post by: JeanneP on July 15, 2020, 06:08:36 PM
These great to put in freezer for when not in mood to cook lunch.
Winter when I make chili always freeze some to have handy

Chili Cheese Dog Bake

INGREDIENTS:
1 can (14 to 15 oz) chili, heated
1 can Pillsbury™ refrigerated classic pizza crust
4 Cheddar cheese sticks
4 all-beef hot dogs
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon parsley flakes

INSTRUCTIONS:
Heat oven to 375°F. Spray 9-inch square or 11×7-inch (2-quart) glass baking dish with cooking spray. Pour hot chili into dish; spread evenly.
Unroll dough; cut into 4 strips. Cut 1 cheese stick in half lengthwise; place 1 half on each side of 1 hot dog. Wrap pizza dough strip around cheese and hot dog, overlapping slightly in center. Repeat with remaining dough strips, cheese sticks, and hot dogs. Place wrapped hot dogs on top of hot chili. (Chili must be hot.)
Bake 15 to 20 minutes or until dough is light golden brown.
Meanwhile, in a small microwavable cup, microwave butter on High until melted. Stir in garlic powder and parsley.
Remove baking dish from the oven. Brush on top of each cheese dog with butter mixture. Serve immediately.(do the top brushing later)
Title: Re: What's for dinner? 2020
Post by: maryc on July 16, 2020, 11:50:59 AM
Angelface,   I don't normally read this topic but stopped by today just to see what was "cooking".   I loved your long description of making grilled cheese sandwiches. The grilled cheese sandwich is a true classic in foods and I've done a lot of experimenting with making the better sandwich over the years!  We have a local Italian bakery that has the very best bread for grilled cheese.  It is tough enough to hold up well.  It also makes great French toast!   :thumbup:

     I could just see you and your girlfriend enjoying the grilled cheese at the drugstore years ago. Those memories are wonderful and we mostly all have one or two.  When I was pre-teen my grandmother lived with us and she and I would walk to a shopping area of town where she would buy her crochet cotton and other necessities. She had lived most of her adult life on a farm and didn't get to just shop a whole lot and she did love going out to the stores.  After the shopping she would say to me,  "Mary,  I think we should have a little ice cream."   We would sit down at Woolworths lunch counter and have ice cream.  It was such a treat and I was facinated by the operation of the place....I still am.  I like to sit at a counter where you can watch a good short order cook at work. Not so many places where you can do that anymore.  Please forgive my rambling.
 
Title: Re: What's for dinner? 2020
Post by: angelface555 on July 16, 2020, 03:26:42 PM
Maryc, I agree that the bread is very important. I generally like to bake my own or use a good whole-grain variety. I often experimented with different types and styles of cheese.

We used to have a Woolworth's here for many years, and my mother and I often stopped for lunch afterward as did my daughter and I. Woolworth's closed the store several years ago, unfortunately.
Title: Re: What's for dinner? 2020
Post by: maryc on July 16, 2020, 09:17:41 PM
JeanneP,  Your Chili Cheese Dogs sound good. :thumbup:    Sometimes I buy packaged Corn Dogs just for a change but I'm usually disappointed in them.   Perhaps I should try your recipe.

I'm not too adventursome in cooking these days but I did try a recipe for a Corn Bread Pudding last week.   It was so so good.  Got the recipe from the internet.   It used a can of whole kernel and a can of cream style corn,  a cup of sour cream, a box of Jiffy Corn Muffin Mix, an egg and some sugar.  Baked in a 9x9 for about an hour.  Very moist and tasty.  Some of the recipes called for chili peppers but I didn't go there.
Title: Re: What's for dinner? 2020
Post by: angelface555 on July 17, 2020, 03:12:04 PM
Sauerkraut Chocolate Cake

Total Time
Prep: 20 min. Bake: 35 min. + cooling
Makes
16 servings

Ingredients
1/2 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
3/4 cup sauerkraut, drained, squeezed dry and chopped

SILK CHOCOLATE FROSTING:
1-1/3 cups butter, softened
4 ounces unsweetened chocolate, melted
1-1/2 teaspoons vanilla extract
4 cups confectioners' sugar
1/4 cup whole milk

Directions
In a bowl, cream the butter and sugar. Add 1 egg at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with water. Stir in sauerkraut. Pour into 2 greased and floured 8-in. round baking pans.
Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

For frosting, beat butter, chocolate and vanilla in a bowl; add sugar and beat well. Add milk; beat until smooth and fluffy. Spread between layers and over top and sides of cake.
Title: Re: What's for dinner? 2020
Post by: JeanneP on July 17, 2020, 04:28:38 PM
That cornbread does sound good Mary. Will try it Maybe cut recipe in half as I only like cornbread if eaten right away and not next day. I don't even like those Corn Dogs that are famous at Fairs. Never have.
Now if you have a Aldi's store I found some great sausage came from Germany. Cost little more but well worth it. Going to try the Chili Cheese dogs with those  if they ever get them in again.
Title: Re: What's for dinner? 2020
Post by: angelface555 on July 18, 2020, 04:30:17 PM
"Seasoned rice vinegar is so good that I don't understand why anyone who isn't watching their sugar intake would buy the unseasoned stuff. It's got the ideal balance of sweetness and salt to compliment rice vinegar's distinctive, funky tang, and it's good on everything. I use it all year round, but I go through it in the summer when fresh produce is at its peak: Zucchini, tomatoes, radishes, cucumbers, sweet corn, melon, peaches, and cherries are delicious on their own, but they're even better with a splash of salty-sweet vinegar.

My favorite application is quick pickles. Like, "two ingredients and 10 minutes" quick. Thinly slice literally any vegetable, toss with seasoned rice vinegar, and rest for about 10 minutes to draw out some moisture. Toss again, have a taste, and add more vinegar or a pinch of salt if you think it needs it. That's it.

You can take the pickling action as far as you like by adjusting the amount of vinegar in the finished dish: Use less for more of a marinated salad vibe, and use more for full-on pickle flavor. To show you what I mean, here are two of my favorite ways to make quick rice vinegar pickles, one from each end of the pickle spectrum.

Perfect pickled cucumber salad

Thinly slice 2 large cucumbers and place them in a shallow mixing bowl. Add 2 tablespoons seasoned rice vinegar; toss to coat. After a 10-minute rest, taste and adjust the seasonings. Refrigerate until ready to serve.

If you like, toss the cucumbers with a drizzle of toasted sesame oil and a big ol' pile of thinly sliced scallions or cilantro just before serving. This salad goes with with anything, but it was practically made to be eaten alongside cold peanut noodles.

Quick-pickled hot peppers
Slice 3-4 jalapeños (or 6-8 serranos) into 1/4-inch rounds and place in a jar with a tight-fitting lid. Add enough seasoned rice vinegar to come about halfway up the sides of the peppers. Put the lid on, shake to distribute the vinegar, and rest at room temperature for 10 minutes. Taste and adjust the seasonings. You can eat them right away, but these sweet-and-spicy flavor bombs keep in the refrigerator almost indefinitely and only get better with time."

https://skillet.lifehacker.com/make-two-ingredient-quick-pickles-with-seasoned-rice-vi-1844408921

Title: Re: What's for dinner? 2020
Post by: angelface555 on July 18, 2020, 04:50:33 PM
Spaghetti & Meatballs from Cravings

SERVES: 4 PREP TIME: 15 MINUTES TOTAL TIME: 1 HOUR 25 MINUTES

Ingredients
For the Meatballs:
1 cup fresh breadcrumbs (processed from 3-4 slices white bread)
¼ cup milk
1 pound ground beef
1 pound ground pork
1 cup finely shredded Parmigiano Reggiano cheese, plus more for garnish
1 tablespoon minced garlic
1 ½ teaspoons kosher salt
½ teaspoon chili flakes
2 eggs plus 1 egg yolk
1/4 cup fine dry breadcrumbs
¼ cup olive oil
For the Sauce:
1 large onion, diced (3 cups)
2 tablespoons minced garlic
¼ cup tomato paste
5 (14-ounce) or 2 (28-ounce) plus 1 (14-ounce) cans crushed tomatoes
1 tablespoon dried oregano
1 teaspoon chili flakes
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 tablespoon kosher salt
2 teaspoons sugar
2 teaspoons red wine vinegar
¾ pound dried spaghetti
Finely grated Parmesan, for garnish
Fresh basil for garnish

1
Make the Meatballs:

Combine the breadcrumbs and milk in a large bowl; let the crumbs soak up all the milk. Add the beef and pork to the bowl along with the cheese, garlic, salt, chili flakes, eggs, and egg yolk. Gently mix, being careful not to overwork the meat, then form into about 18 golf ball-sized meatballs. Arrange on a large baking sheet and sprinkle very lightly on both sides with the fine dry breadcrumbs (just a super light dusting). Chill for 1 hour and up to 24 hours (this helps the meatballs keep their shape).

2
Heat the oil in a large skillet over medium heat, then add the meatballs (working in batches if you have to) and brown on all sides, 8 minutes total (lower temperature slightly if you need to to avoid any burning). Transfer browned meatballs to a large plate, and carefully drain all but ¼ cup fat and oil in the skillet. Cover to keep the meatballs warm.

3
Make the Sauce:

Heat the fat and oil left over from the meatballs over medium heat. Add the onions and cook, stirring, until softened and translucent, 10 minutes. Add the garlic and cook for 1 more minute. Add the tomato paste and cook, stirring, until caramelized and absorbed, 2 minutes. Stir in the crushed tomatoes, oregano, chili flakes, thyme, parsley, rosemary, salt, sugar, and vinegar. Bring to a boil, reduce the heat to low, and simmer until the sauce thickens, 25 to 30 minutes.

4
Finish and Serve:

Gently nestle the meatballs in the sauce, return to a simmer and cook until the meatballs are fully cooked through and absorb the sauce, 20-25 minutes. Season with salt and pepper to taste.

5
While the meatballs are simmering in the sauce, cook the pasta al dente according to package directions. Drain, then add to the pot with the meatballs and sauce, or create individual portions. Garnish with cheese and basil.

What makes meatballs so unbelievably good is all about the prep - specifically what binder you use. Starting with the basics, try not to be too lean with the meat. The fat will help with the flavor and moisture (I usually go by the 80/20 rule... 80% being fat). But if you do stick with lean meat, don't add a ton of egg to give it extra moisture - egg is actually a binder, and will make your meat more absorbent. If you use too much, your meatballs might end up soggy after being cooked in sauce for a while.

There is something so nostalgic about spaghetti and meatballs that no matter your age, you still love. Sure it's just ground meat with a simple marinara sauce, but when seasoned and prepared properly, it's one of the most delicious pasta dishes ever. For the meatballs, I combine ground beef and pork with Parmesan for extra flavor, and it makes them mouthwateringly tender on the inside. The homemade marinara is pretty classic, with dried herbs for seasoning and garlic for bite, but my secret is adding a pinch of sugar (this helps balance out the acidity from the tomatoes!). A few tips: try chilling the meatballs before browning them, as it helps them hold their shape! Use a cast iron skillet to brown the meatballs – this will help get the outside all nice and crispy.

For the breadcrumbs, I say the fresher the better and I'll often make my own in a food processor. If you're low on time (or energy), then Italian-style breadcrumbs or panko will bind the ingredients just fine! Oh, and chill the meatballs before browning in the skillet - this will help keep their shape. Yes, I know this is a lot of tips for just the meatballs, but this is how important they are, so pay attention!





Title: Re: What's for dinner? 2020
Post by: angelface555 on July 19, 2020, 02:58:04 PM
Old Fashioned Apple Buckle

Home » Desserts » Cakes and Cupcakes » Apple Buckle

APPLE BUCKLE
Published: Jul 18, 2020 Updated: Jul 17, 2020 by Dan from Platter Talk

Our blueberry buckle recipe is one of the first ones we made and it was love at first bite. Now, let me show you how to make an apple buckle!

 WHAT'S IN IT?
This easy apple recipe is made with a simple cake batter, apples, and a sweet crumb topping for a streusel.

Bowl of apples and other ingredients for buckle recipe
Ingredients for Apple Buckle:

For the Streusel Topping

Flour
Dark brown sugar
Butter
Lemon zestSalt
Walnuts (optional)
For the Buckle Batter

Flour
Baking powder
Ginger
Salt
Butter
Sugar
Honey
Lemon zest
Vanilla extract
Eggs
Half and half
Apples

Prep Time: 30 minutes Cook Time: 1 hour 15 minutes Cooling: 1 hourTotal Time: 2 hours 45 minutes  Servings: 10

Ingredients
For the Crumb Streusel
1.5 cups All purpose flour
3/4 cups Dark brown sugar
1 tsp Gound cinnamon
1 tsp Fresh lemon zest
4 tbsp Unsalted butter Softened to room temperature
1 pinch Salt
1/4 cup Walnuts Coarse chop (Optional)
For the Buckle Batter
2 cups All-purpose flour
2 tsp Baking powder
1/2 tsp Ground ginger
1 pinch Salt
6 oz Unsalted butter (1.5 sticks)
1/2 cup Sugar
1/4 cup Honey
1 tsp Fresh lemon zest finely grated
1 tsp Pure vanilla extract
2 Eggs large
1/2 cup Half and half
2 lbs Apples Peeled, cored, and 1/2-inch dice

Instructions
Preheat your oven to 350° F. Grease and flour a 10-inch springform pan.
For the Crumb Streusel
Use a food processor to pulse the dry streusel ingredients along with the lemon zest. Add the butter and process until the streusel has a moist, sandy consistency. Add the walnuts if desired and pulse one or two more times. Set the mixture aside for later.
For the Buckle Batter
Use a medium-size mixing bowl and add the flour, baking powder, ginger, and salt. Stir it all together. In a separate large mixing bowl, cream the butter with an electric mixer. Then, add the sugar and beat it with the butter until light and fluffy, about 3 minutes. Mix in the honey, lemon zest, vanilla and eggs and beat until smooth. Fold in the dry flour mixture in alternating batches, while gradually adding the half and half. Fold in the apple chunks.
Pour the batter into the greased and floured pan, and smooth out the top with an offset spatula or tablespoon. Sprinkle the crumb streusel on top of the batter evenly. Place the pan on the center rack of your oven and bake for about 75 minutes, or until a toothpick inserted in the center comes out clean. Allow the buckle to cool for an hour before releasing it from the pan. Serve warm if possible, with or without your favorite topping.

Notes
You can make this apple buckle in any of the following pans:
A 9 x 13 baking dish
Cast iron skillet
Dutch oven
Bundt cake pan
Other methods of telling when the buckle is done:
When the sides start to pull away from the pan.
When the buckle is spring to the touch.
When the internal temperature reaches 210° F.
When the buckle stops sizzling.

https://www.plattertalk.com/apple-buckle/?utm_source=newsletter&utm_medium=email&utm_campaign=buckle_down_with_some_apple_buckle&utm_term=2020-07-19






Title: Re: What's for dinner? 2020
Post by: JeanneP on July 19, 2020, 11:18:44 PM
Sweet Blueberry Biscuits
Biscuits:
2 cups All-Purpose Flour
1 Tb. baking powder
1 1/2 tsp salt
3 Tb. sugar
1 stick unsalted butter (VERY cold)
3/4-ish cup buttermilk (use enough until the dough is just barely wet enough)
1 c. frozen blueberries
1/2 stick melted salted butter
Sauce:
1 c. powdered sugar
3 Tb. milk (or more if not thin enough)
1/2 tsp. vanilla
Directions:
Cut butter into small pats and lay out on a cookie sheet lined in wax paper. Stick in the freezer for at least 10 minutes. Prepare cast iron skillet with a tiny amount of bacon grease, if available. Easiest thing: fry one piece of bacon, wipe out the pan, and you're good to go!
Preheat oven to 500 degrees.
Stir the sauce ingredients together (powdered sugar, milk, vanilla), and make sure the powdered sugar is completely dissolved.
Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold unsalted butter. Cut in until the butter is about pea sized, relatively well mixed in. Add buttermilk. Add slowly until you have just enough where the dough separates from the sides of the bowl. Stir until just combined and roll it out onto a well-floured surface.
Before kneading, prepare a large area for kneading. (I use a large cutting board for easy clean-up!) Sprinkle the area with some flour. Put the dough on the floured area and sprinkle some flour over the dough. Press the dough out (no need to roll with a pin) and flatten to about 1/2″ thickness. Put blueberries over dough. Knead a couple of times and flatten back out to about 1″ thickness. (Honestly, the thicker the better, because they rise so beautifully!) The berries will likely start to bleed onto the dough and you'll start to see flecks of blue as the berries defrost.
Place biscuits in a cast-iron skillet and be sure biscuits are touching.
Bake at 500 degrees for about 10-12 minutes. Somewhere around 6 to 8 minutes, take the skillet out of the oven and brush the biscuits with melted salted butter. This is an integral part of the baking process. And be liberal with it, brush on the sides of the biscuits if they are showing. When you begin to see the tops lightly brown (and the blueberries burst), take them out. The temperature in the middle of the biscuits will remain very hot once out of the oven and will continue the cooking process.
NOTE: Some people have mentioned that they have to leave their biscuits in for longer than 10 or 12 minutes. I have never had to leave mine in for longer, but if you fear yours aren't getting done and want to leave them in for longer, be sure to watch them like a hawk! I promise, they will go from done to burnt in just a few seconds!
When you take the biscuits out of the oven, let the pan cool for about 10 minutes. Pour the sauce over the biscuits after 10 minutes. Use as much or little of the sauce as desired.
Serve immediately!
Title: Re: What's for dinner? 2020
Post by: JeanneP on July 22, 2020, 05:38:56 PM
Sweet and Sour Cabbage with Bacon
This cabbage is full of sweet, sour, and salty flavors.
Ingredients:
1 teaspoon vegetable oil
4 slices bacon, cut crosswise into ½-inch pieces
1 onion, thinly sliced
1 medium green cabbage, cored and cut into 1-inch pieces
¼ cup cider vinegar
¼ cup sugar
3 tablespoons soy sauce.
Instructions: Heat oil in a large, heavy pot (Use a Dutch oven) over medium heat. Add bacon and cook until brown and crisp, stirring frequently. Use a slotted spoon to transfer bacon to a plate. Add onion and cabbage to pot and cook, stirring often, until cabbage is wilted (about 10 minutes). Add vinegar, sugar, and soy sauce and cook until cabbage is crisp-tender, about 10 more minutes. Stir in bacon.
Title: Re: What's for dinner? 2020
Post by: JeanneP on July 24, 2020, 12:58:51 PM
I am eating way to many potatoes at the moment. Any way I find them
These will be today.  Thing is potatoes that we are buying are awful . Throwing lots out. Will stick to Yukon Gold I think.

reek Potatoes ❤
FOLLOW ME for more recipes, diys and more cool stuff! 🙂
Ingredients
8 large potatoes, peeled, cut into large wedges ( about 6-7 wedges per potato)
4 garlic cloves, minced ( more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano ( get the Mediterranean, it's the best!)
1 lemon, juiced
sea salt
fresh coarse ground black pepper
Directions
Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
Put all the ingredients into a baking pan large enough to hold them.
Season generously with sea salt and black pepper.
Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
Bake for 40 minutes.
When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
This will take about another 40 minutes.
Do not be afraid of overcooking the potatoes- they will be delicious.
Title: Re: What's for dinner? 2020
Post by: angelface555 on July 25, 2020, 01:57:47 PM
Flourless Peanut Butter Cookies

Ingredients
1 large egg, room temperature, beaten
1 cup sugar
1 cup creamy peanut butter

Directions
In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork.
Bake at 350° for 18 minutes. Remove to a wire rack to cool.
Title: Re: What's for dinner? 2020
Post by: JeanneP on August 02, 2020, 01:47:18 PM
 Smashed Cucumber Salad
By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers this is a good thing--onions, not so much. But this salad is one of my all-time favorite cold summer side dishes. The only decision you're going to have to make is how long to let the cucumbers marinate--half an hour or so or not at all.
By Chef John
prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
Smashed Cucumber Salad
Ingredients
Ingredient Checklist

    2 eaches Hothouse Cucumber-Raw FSP
    1 teaspoon Sugars, granulated
    1 ½ teaspoons Morton Kosher Salt, coarse
    2 cloves Garlic, raw
    2 tablespoons White Rice Vinegar CBT
    1 teaspoon Soy sauce made from soy and wheat (shoyu)
    1 teaspoon Oil, sesame, salad or cooking
    1 teaspoon dried red pepper flakes
    2 teaspoons Seeds, sesame seeds, whole, dried

Directions
Instructions Checklist

    Step 1

    Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
    Step 2

    Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
    Step 3

    Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
    Step 4

    Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
    Step 5

    Place cucumbers in serving bowl and sprinkle with sesame seeds.

Chef's Note:

In place of seasoned rice vinegar you can use plain rice vinegar and add an extra pinch of salt and sugar to the dressing.
Nutrition Facts
Per Serving:
28.5 calories; 1.3 g protein; 3.5 g carbohydrates; 0 mg cholesterol; 530.2 mg sodium.
Title: Re: What's for dinner? 2020
Post by: angelface555 on August 02, 2020, 02:23:51 PM
This was sent to me and I haven't tried it but feel free to improvise. I'd add raspberries in place of strawberries and perhaps nectarines or peach in place of blueberries.

I know I would swap out the donut holes for angel food or other cake or sweetened bread,  torn into chunks as a base. Puddings can be swapped out too. Everything including the milk is interchangeable within certain parameters. It's one of those make it your own recipes.

Berry, Lemon & Doughnut Hole Trifle

25 minutes    10 servings

2 cups cold 2 % milk
One pkg. 3.4 oz. instant lemon pudding mix
One carton, 8 oz. frozen whipped topping, thawed, divided
16 to 32 plain donut holes
3 cups fresh strawberries halved
2 cups fresh blueberries

1. Whisk together the milk and pudding mix. Fold in two and a half cups whipped topping, set aside
2. Place half of the donut holes in a 3-quart trifle bowl; spread half of the pudding mix over the top.
3. Top with half of the strawberries and blueberries. Repeat layers. Top with the remaining whipped topping. Chill until serving.



Title: Re: What's for dinner? 2020
Post by: angelface555 on August 05, 2020, 09:27:50 PM
Piccalilli Relish

Ingredients
1 pound salt
1-gallon water
2 pounds cauliflower, broken into small florets
2 pounds cucumber, peeled and diced
2 pounds pearl onions, halved
9 ounces white sugar
3 teaspoons mustard powder
1 ½ teaspoons ground ginger
6 cups distilled white vinegar
1 ½ ounces all-purpose flour
2 tablespoons ground turmeric

Directions
 Step 1
Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.

 Step 2
In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.

 Step 3
Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.

 Step 4
In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.
Title: Re: What's for dinner? 2020
Post by: angelface555 on August 05, 2020, 09:31:57 PM
Green Tomato Relish

Ingredients
24 large green tomatoes
3 medium (blank)s red bell peppers, halved and seeded
3 medium (blank)s green bell peppers, halved and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar
 
Directions
 Step 1
In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.

 Step 2
In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.

 Step 3
Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.

 Step 4
Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

 Step 5
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.
Title: Re: What's for dinner? 2020
Post by: JeanneP on August 11, 2020, 04:45:01 PM
Chicken Crescent Rolls

Ingredients:
2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(10 3/4 oz size)
1 cup fat free cheddar cheese
2-3 boneless skinless chicken breast

Directions:
I boil my chicken breast then shred, roll out each individual cr
Title: Re: What's for dinner? 2020
Post by: JeanneP on August 11, 2020, 04:51:13 PM
Chicken Crescent Rolls
CHICKEN CRESCENT ROLLS
Ingredients:
2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(10 3/4 oz size)
1 cup fat free cheddar cheese
2-3 boneless skinless chicken breast

Directions:
I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Thanks for SHARING MY POSTS!!!
Title: Re: What's for dinner? 2020
Post by: angelface555 on August 31, 2020, 08:34:10 PM
Jeanne, both of the chicken recipes sound so good!

I got a hankering for some homemade soup today, but I was dithering between three cups of ground beef or ground pork. As I had more of the latter, I made it with pork, seasoned with McCormick's all-purpose seasoning of garlic, herb, black pepper, and sea salt.

After I browned the pork in my larger stovetop wok, I added two standard sized cans of unsalted mushroom soup and a half cup of quick barley. I then added two large, 2 cups each of Birdseye California Blend frozen vegetables or a cup and three fourths due to clump size. I then added two cups of Birdseye frozen mixed vegetables, so I had both large and small sizes.  I rinse and rebag the frozen vegetables I buy in ziplock bags before refreezing. All sizes are approximate as I rarely measure.

 There was no need to add extra fluids as the frost from the vegetables and the liquid from the frozen pork made just enough. While the pork browned, I had washed, peeled, and cut up seven large russet potatoes. I boiled these in salted water while I finished with the meat and vegetables. After I tested the potatoes with a fork, I drained the water and added the potato chunks to the pork and vegetables for six to eight cups. After returning it to a boil, I transfered the soup to my soup pot and put it in the fridge for overnight.Tomorrow I will proportion the soup into two cup servings in my Ziplock freezer bags for freezing.

I'm told my soups are better called a chowder due to the thickness of the sauce, but I'm not fond of dribbling broths 
Title: Re: What's for dinner? 2020
Post by: JeanneP on September 18, 2020, 08:48:07 PM
Ingredients:         APPLE PANCAKES
-3 russet potatoes (roughly 2 - 2.5lbs)
-1 large onion
-3 eggs, beaten
-1 teaspoon salt
-Optional: 1/3 cup flour or potato starch
-Canola oil
-Applesauce
Directions:
Peel and grate the potatoes and onion and place in a strainer since they will be very watery.  Let them sit for about 10 minutes. You could also ring them out in a paper towel if you are in a rush.  It is okay if they are still watery.  I have skipped this step all together a couple of times when I was in a real rush.
Transfer the potato and onion mixture to a bowl and mix in the salt and eggs.  If using the flour, mix that in too. Set aside.
Heat a skillet with oil (roughly 1/4 cup).  Take a scoop of the mixture (I just use my hands) and form a little disk, roughly 2 - 3 inches in diameter, and flatten.  Plop 3 - 4 of the pancakes at a time into the oil. Cook for a few minutes until golden brown and then flip to cook the other side.  Each side will take roughly 3 minutes.  Continue until all of the mixture is gone.  You may need to add a little more oil in between batches.
Remove the pancakes from the skillet and let dry on a paper towel lined baking sheet to help drain some of the oil.  Serve warm with applesauce, or enjoy plain!

I didn't think this would copy. Having a hard time with my W10 Desktop doing any thing and so just testing a way to get into S AndF
Title: Re: What's for dinner? 2020
Post by: JeanneP on September 20, 2020, 10:28:11 PM

When you don't feel like cooking. Fast.

Cabbage & Noodles with Bacon 
Ingredients
1 head of cabbage, chopped
1 pound of bacon*
1 large onion, chopped
2-3 large handfuls of egg noodles*
Black pepper
Directions
In a large skillet over medium-high heat, cook the bacon until crisp. Remove from the pan and drain on paper towels, then break into bite-sized pieces. (Warning: there's a chance that you could end up snacking on the bacon bits while you're finishing dinner. It's been known to happen here.)
Meanwhile, bring a large pot of salted water to boil for the egg noodles. Add the noodles and cook until done. Drain the noodles and set aside.
Drain some of the bacon fat from the pan, reserving enough to cook the onions. Add the chopped onion to the pan and cook for about 1-2 minutes, or until the onions begin to soften. Add the cabbage to the skillet and cook until tender, stirring occasionally. When the cabbage is tender, add the egg noodles and bacon, mixing thoroughly. Season with pepper. Serve immediately.

Title: Re: What's for dinner? 2020
Post by: Amy on November 03, 2020, 09:55:28 AM
I have not tried this but thought those with IP might like it.




            Instant Pot Rosemary Chicken


Simple and delicious collide in this easy to make low carb chicken dinner!
Prep Time
10 mins
Cook Time
17 mins
Total Time
27 mins
Course: MainCuisine: AmericanKeyword: Instant Pot
Servings: 8 Calories: 186.37kcal
 Author: Wendy Polisi


Equipment
Instant Pot
Instant-Read Thermometer


Ingredients
2 pounds boneless skinless chicken thighs, breasts or a combo
1 teaspoon sea salt
1 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
3/4 cup chicken broth
1/4 cup lemon juice
2 tablespoons fresh chopped rosemary
1/4 cup unsalted butter divided
1 teaspoon xanthan gum


Instructions
Blot the chicken dry. Combine the salt, pepper, and garlic powder in a small bowl and sprinkle over the chicken. (If you have time, allow to sit uncovered in the refrigerator for an hour or overnight.)


Add the chicken broth, lemon juice, and rosemary to the pot and stir to combine. Add the chicken and seal the lid. Select high pressure and set the time for 4 minutes. (Increase to 10 minutes if you want to skip browning.)


When the timer is up do a quick release.
Remove the chicken from the pot. Hit cancel, and then select high sauté. Bring the liquid to a simmer and then add 3 tablespoons of the butter and xanthan gum. Cook until the sauce thickens, about 5 minutes, and then remove the sauce from the pot. Wipe the pot clean.
Optional - Brown the Chicken


Return the pot to the heat and add the remaining 1 tablespoon of butter to the pan. Add the chicken and cook until golden brown, about 3 minutes per side. An instant-read thermometer should register 165 °F
.
Serve the chicken with the rosemary sauce on top.
Title: Re: What's for dinner? 2020
Post by: Amy on November 03, 2020, 11:03:49 AM
Here is another IP recipe, we like ours sprouts with bacon bits too!



Instant Pot Brussels Sprouts


When you need an easy and delicious side, it doesn't get any better than these Instant Pot Brussels Sprouts.


Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins
Course: Side DishCuisine: AmericanKeyword: Instant Pot Servings: 6 Calories: 101.48kcal Author: Wendy Polisi
As an Amazon Associate I earn from qualified sales.
Equipment
Instant Pot
Ingredients
1 pound Brussels sprouts trimmed and halved
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 cup chicken broth or water
3 tablespoons butter at room temperature
1/2 teaspoon lemon zest
1/4 cup Parmesan cheese


Instructions
Toss the Brussels sprouts with the salt and pepper and place in a steamer basket. Add the broth to the bottom of the Instant Pot and lower the steamer basket.
Close and lock the lid and set to seal
. Cook at high pressure for 2 minutes and then do an instant release.


Drain the water and return the Brussels sprouts to the pot. Toss with the butter and lemon zest and return the lid to the pot to allow the butter to melt.


Toss and top with the Parmesan cheese. (If desired, you can place under the broiler for a minute or two to melt the cheese.


Nutrition
Calories: 101.48kcal | Carbohydrates: 7.21g | Protein: 4.29g | Fat: 7.07g | Saturated Fat: 4.34g | Cholesterol: 17.88mg | Sodium: 666.6mg | Potassium: 325.41mg | Fiber: 2.91g | Sugar: 1.71g | Vitamin A: 777.49IU | Vitamin C: 67.22mg | Calcium: 85.11mg | Iron: 1.17mg




Title: Re: What's for dinner? 2020
Post by: patricia19 on November 03, 2020, 12:49:20 PM
Amy, both of those recipes sound delicious, and I had to look up xanthan gum. I purchased an Instapot when they first came out but found it didn't have as many functions as the later models, and I rarely use it.

My magpie mind loves everything bright and shiny, and it's taken years to curb my impulses. I've gotten the same way about my microwave and my toaster oven to a lesser extent. They're all convenient, but I find food tastes better from the stovetop. I'm not even using my slow-cooker that often. I have a couple of appliances that I've never used. My freezer is full, but my appetite is less.
Title: Re: What's for dinner? 2020
Post by: Amy on November 03, 2020, 03:51:30 PM
I would use cornstarch in stead the the gum.

Being so close to BC you have likely heard of these.....my downfall. oh my they are so good!! Just an inch square is enough.....but I bet you can't stop at that!

http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 03, 2020, 04:14:13 PM
Looks great but I can't eat chocolate anymore.  :'(
Title: Re: What's for dinner? 2020
Post by: Amy on November 06, 2020, 02:16:24 PM
Patricia, not to worry, I will eat your share of chocolate. :2funny:
Title: Re: What's for dinner? 2020
Post by: Amy on November 06, 2020, 02:17:24 PM


Potato Soup from Taste of Home

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2 quarts).
Ingredients
6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces process cheese (Velveeta), cubed
2 green onions, thinly sliced, optional
Directions
1. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
2. Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 06, 2020, 04:16:47 PM
I have several broth recipes, and I wondered if anyone would like them? I have chicken, beef, vegetarian, and bone broth recipes that are similar, very easy, and better than those overpriced commercial versions.
Title: Re: What's for dinner? 2020
Post by: Amy on November 06, 2020, 04:49:47 PM
Yes please!, all of them please.
My neighbour is vegan and I am sure she would like the vegetarian
one.  Thank you.
Title: Re: What's for dinner? 2020
Post by: Amy on November 09, 2020, 07:13:32 AM

Turkey & Stuffing Turnovers

INGREDIENTS

4 ounces cold leftover cooked turkey, chopped

4 ounces cold leftover stuffing, broken up

4 ounces cold leftover turkey gravy

4 ounces leftover cranberry sauce

1 17.2-ounce box (2 ready-to-bake) Pepperidge Farm Puff Pastry Sheets

1 egg

INSTRUCTIONS
Thaw both puff pastry sheets per box instructions for 40 minutes.

Preheat oven to 400 degrees.

While pastry sheets are thawing, in a small bowl, mix turkey, stuffing, gravy and cranberry sauce. Mix just to incorporate the ingredients

Once dough is thawed, take each sheet and cut into four squares, for a total of eight squares.

Divide filling between the eight squares keeping the filling in a triangle to one side.

One at a time, wet two sides around filling with a tiny dab of water with your finger. Lift the opposite unfilled corner and bring it to the filled corner to make a triangle over filling and pinch two corners together. Lift it up and cup it in your hand and gently pinch all sides closed. If the filling starts to squeeze out, push it back with a spoon or your finger.
 Repeat for all eight making sure they are tightly sealed and place on parchment lined sheet pan with tips slightly turned to each other making a "U" shape. (You will need two sheet pans to fit eight in the oven.)

Mix egg with a teaspoon of water and with a pastry brush; brush the tops of each turnover.

Place pans in the oven and bake until browned and puffed, somewhere between 15-25 minutes depending on your oven – rotating the pans halfway through the baking to ensure even cooking. (If you are cooking a smaller quantity and only have one sheet pan in the oven, reduce the cooking time.)
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 21, 2020, 05:54:49 PM
Better late than never!

Homemade Chicken Broth

Ingredients
2-1/2 pounds bony chicken pieces (legs, wings, necks, or backbones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Directions
Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary.
Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables, and seasonings. Refrigerate for 8 hours or overnight. Skim fat from the surface. Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.


Title: Re: What's for dinner? 2020
Post by: patricia19 on November 21, 2020, 05:58:10 PM
Homemade Beef Broth


Ingredients
4 pounds meaty beef soup bones (beef shanks or short ribs)
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, quartered
1/2 cup warm water (110° to 115°)
3 bay leaves
3 garlic cloves
8 to 10 whole peppercorns
3 to 4 sprigs fresh parsley
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried oregano
Coldwater

Preheat oven to 450°. In a large roasting pan, bake soup bones, uncovered, 30 minutes. Add carrots, celery and onions. Bake 30 minutes; drain fat.

Using a slotted spoon, transfer bones and vegetables to a large Dutch oven. Add warm water to roasting pan; stir to loosen browned bits. Transfer pan juices to Dutch oven.

Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat; simmer, uncovered, 4-5 hours, skimming foam. If necessary, add water during first 2 hours to keep ingredients covered.

Remove beef bones; cool. If desired, remove meat and discard bones; save meat for another use. Strain broth through a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim fat. Or refrigerate 8 hours or overnight; remove fat from surface.

Broth can be covered and refrigerated up to 3 days or frozen 4-6 months.


Title: Re: What's for dinner? 2020
Post by: patricia19 on November 21, 2020, 06:04:31 PM
Pressure Cooker Homemade Chicken Broth

Ingredients
2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
6 cups cold water

Place all ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 45 minutes. When finished cooking, allow pressure to naturally release.

Remove chicken; set aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate 8 hours or overnight. Skim fat from surface.


Title: Re: What's for dinner? 2020
Post by: patricia19 on November 21, 2020, 06:29:40 PM
Vegetable Broth, Homemade

2 T. Olive Oil
2 medium onions cut into wedges
2 celery ribs cut into one-inch pieces
1 whole garlic bulb, separated into cloves and peeled
3 medium leeks white and green parts only, cleaned, cut into one-inch pieces
3 medium carrots cut into one-inch pieces
8 cups of water
1/2 fresh mushrooms, quartered
1 cup packed fresh parsley sprigs
4 sprigs fresh thyme
1 tsp salt
1/2 tsp. whole peppercorns
1 bay leaf

Heat oil in a Dutch oven over medium heat.
Add onions, celery, and garlic. Cook and stir for five minutes or until the vegetables are tender. Add the leeks and carrots; cook and stir five minutes longer.

Add water, mushrooms, parsley, thyme, salt, peppercorns, and bay leaf; bring to a boil. Reduce heat, simmer, uncovered, one hour.

Remove from heat, strain thru a cheesecloth-lined colander; discard vegetables. If immediately using, skim fat. Or refrigerate eight hours or overnight; remove fat from the surface before using.

Cover and refrigerate for up to three days or freeze up to six months.

Avoid seasoning your broth with herbs and spices. The long simmer time extracts a lot of flavor from the herbs, which might overpower the finished broth. You'll add herbs and spices when you use the broth in a recipe.


Title: Re: What's for dinner? 2020
Post by: patricia19 on November 21, 2020, 06:50:47 PM
Homemade Bone Broth, for sipping or recipes

4 lbs meaty beef soup bones (beef shanks or short ribs)
2 medium onions quartered 3 chopped medium carrots, optional
1/2 cup warm water (110° to 115°)
3 bay leafs
3 garlic cloves
8-10 whole peppercorns
Coldwater

Place the bones in a large dutch oven; add enough water to cover. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Drain, discarding liquid. Rinse bones and drain.

In a large roasting pan, roast boiled bones, uncovered, at 450° for 30 minutes. Add the onions and, if desired, carrots. Roast until the bones and vegetables are dark brown, 30 to 45 minutes longer; drain fat.

Transfer the bones and vegetables to a large dutch oven. Add 1/2 cup warm water to the roasting pan; stir to loosen brown bits—transfer pan juices to pot. Add seasonings and enough cold water just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat, simmer, covered with the lid slightly ajar, 8-24 hours skimming foam. If necessary, add water as needed to keep ingredients covered.

Remove beef bones; cool. Strain the broth thru a cheesecloth-lined colander, discarding vegetables and seasonings. If using immediately, skim the fat. Or refrigerate the broth 8 hours or overnight; remove the fat from the surface before using. Freeze for up to six months.



Title: Re: What's for dinner? 2020
Post by: Amy on November 22, 2020, 04:55:13 PM
Patricia, thank you!! I have copied all and will share with my friends.

I may even try the vegetable broth too!!
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 22, 2020, 06:27:33 PM
I really like the bone broth! Especially if you're not feeling well, and you can sip a hot drink that is thin, flavorful, and not thick like a milk product.
Title: Re: What's for dinner? 2020
Post by: so_P_bubble on November 23, 2020, 03:38:33 AM
I like it too, but... it is too much work!  So I just boil some chicken carcasses with a branch of celery, a leek and an onion.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 23, 2020, 11:56:13 AM
Bubble, it seems like a lot of hard work, and it is, but soon it becomes routine, and you are doing other tasks as well, so it's not as noticeable or taxing. And it tastes so good, especially when you are ill or congested and you want a thinner liquid, but not a full meal. Tea and broth are from my childhood memories, not necessarily this particular recipe but bone broth.

Your recipe is one I would use in a crockpot recipe after removing the bones and adding a thickener.
Title: Re: What's for dinner? 2020
Post by: so_P_bubble on November 24, 2020, 02:35:40 AM
that is MY restorative soup when I am ill or with a cold.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 24, 2020, 12:15:08 PM
Hmmm, I guess I stuck my foot in that, didn't I? We're all the same yet with these little differences. I admit I'm not too fond of chicken when years of purchasing it and often using it in the same ways became greasy & predictable.

At any rate, what I saw at the grocery yesterday convinced me that while there was a large variety of broths, the price and list of ingredients convinced me that making my own was better. $4.59 for four cups! I do realize that freight arriving here from elsewhere is very high, but still?

Another item was 3 ounces of egg and other ingredients for a single-serve scramble in a waxed carton for five dollars. I would have thought that was a no-brainer, but people were putting them into their carts while I was there.
Title: Re: What's for dinner? 2020
Post by: so_P_bubble on November 25, 2020, 03:18:39 AM
Ready to make scrambled eggs??? Lazy people over there, or lacking imagination!  But that is how some make money, isn't it?
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 25, 2020, 12:09:16 PM
Bubble, I see it as singles that haven't been taught or kids on their own for the first time. It's similar to seeing single premade jello cups being sold. Everything is convenient and chemicals here. I have a list of chemicals from the allergist that I have to watch food labels for. And believe me, they are everywhere.

 An example is gums of different types that are added to food to preserve them. They are added for "the textural stabilization of foods such as candy, puddings, yogurts, dressings, and powdered drink mixes. They're put into bread such as microwavable cakes, to manipulate the sponginess and keep them soft longer" according to my handout.

Suddenly my grocery trips are going to be longer due to all the labels I'm reading now. My chemical avoidance handout is three pages! Everything is fake food!
Title: Re: What's for dinner? 2020
Post by: JeanneP on November 28, 2020, 06:35:37 PM
CHICKEN & CHEESE QUESADILLA PIE
Ingredients
1 (10-inch) flour tortilla (burrito size)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
½ cup finely chopped fresh cilantro leaves
(optional) ⅓ cup drained jarred pickled jalapeños, chopped
2 cups shredded sharp cheddar cheese
Salt and pepper
2 large eggs
1 cup whole milk
1 cup all-purpose flour
1 teaspoon baking powder
Instructions
Adjust oven rack to middle position and heat oven to 450 degrees. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray. Toss chicken, cilantro, jalapeños (optional), 1 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined. Spread filling over tortilla.
Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 16-20 minutes, and when knife inserted into the center comes out clean. Let cool 5 minutes. Cut into wedges and serve.
Title: Re: What's for dinner? 2020
Post by: Amy on November 29, 2020, 04:32:22 PM
Instant Pot Potato Soup.

   
ingredients

1 pound medium Russet potatoes (about 3 potatoes), washed and cut into 1-inch cubes
2 carrots, chopped
2 celery stalks, chopped
½ red onion, chopped
3 cups reduced-sodium chicken broth (for vegan, use vegetable broth)
1 13.5-ounce can full-fat coconut milk or regular whole dairy milk
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3 scallions, chopped
3 slices cooked bacon, crumbled (omit for vegan)

instructions

1. Combine the potatoes, carrots, celery, onion, and broth in the base of a 6-quart or 8-quart Instant Pot.

2. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 10 minutes. Make sure the steam release knob is in the sealed position. After cooking time, naturally release the pressure for 5 minutes, then quick release any remaining pressure.

3. Unlock and remove the lid. Add the coconut milk, salt, and pepper. Using a potato masher, mash the potatoes into the milk and broth. Alternatively, for a smoother texture, you can use a hand immersion blender to blend the soup to the desired smoothness.

4. Serve immediately. Top each serving with the scallions and bacon crumbles.

5. Refrigerate any leftovers in an airtight container for up to 4 days.
Title: Re: What's for dinner? 2020
Post by: Amy on November 29, 2020, 04:33:01 PM
Instant Pot Pea Soup.


Ingredients

2 cups green split peas
1.5 lbs smoked ham hock
8 cups water, vegetable or chicken stock
2 tsp olive oil
2 large carrots, peeled and finely diced
1 large celery rib (stalk), finely diced
1 medium yellow (cooking) onion, diced
3 cloves garlic
2 tsp dried parsley
1 tsp dried thyme
2 small bay leaves (dried or fresh)
3/4 tsp kosher salt use 1.5 tsp if using water in lieu of stock
1 tsp fresh ground black pepper

Instructions

Turn Instant Pot to Sauté and add olive oil, carrots, celery, onion, and garlic. Sauté for 3-4 minutes until beginning to soften.

Add peas, ham, broth, parsley, thyme, bay leaves, salt and pepper. Stir to combine the flavours. Place lid on Instant Pot with venting leaver closed. Turn to soup pressure cooking high for 15 minutes. The Instant Pot will take 15 minutes or so to get to high pressure, then it will beep and begin counting down from the 15 minutes.

Relieve pressure via quick release pressure valve once timer is up. Carefully open the lid (angled away from you) and remove ham hock. If you like your soup smooth, blend soup without ham pieces in it (either carefully with a blender or using an immersion blender).

Remove and discard skin, bones, and excess fat. Chop up ham and place back in Instant Pot. Mix to combine.

Title: Re: What's for dinner? 2020
Post by: Amy on December 04, 2020, 07:15:11 AM
This is a recipe from The Rock Recipes...he is an amazing cook!!


Coconut Cream Cheesecakes.

Ingredients
For the Graham crumb base
¾ cup graham wafer crumbs, or chocolate cookie crumbs
1 1/2 tbsp toasted coconut
2½ tbsp melted butter
1 tbsp sugar
For the Cheesecake Batter
1 cup cream cheese, one 8 oz block
⅓ cup sugar
½ tsp pure vanilla extract
½ tsp pure coconut extract
1/4 cup coconut milk
1 egg
2 tbsp whipping cream
3 tbsp toasted coconut
For the Coconut Whipped Cream (to garnish)
3/4 cup whipping cream
1/4 tsp coconut extract, or vanilla extract
1 1/2 Tbsp icing sugar, powdered sugar
Instructions
First toast about 1/2 cup of dried coconut (see note)
For the Graham crumb base
Preheat oven to 300 degrees F.
Mix together the crumbs, 1 1/2 tbsp toasted coconut, butter and sugar.
Divide evenly between the 12 paper lined muffin cups and presss the crumbs firmly into the bottom of each.
For the Cheesecake Batter
Beat the cream cheese, sugar and vanilla & coconut extracts until smooth.
Beat in the egg until smooth.
Finally blend in the coconut milk and whipping cream
Fold in the 3 tbsp toasted coconut
Divide the cheesecake filling equally between the 12 muffin cups and bake for 15-20 minutes until the cheesecake has set and does not jiggle when you give the pan a slight shake.
Remove from the oven and cool completely.
For the Coconut Whipped Cream
Whip together the whipping cream, coconut extract and icing sugar until firm peaks form.
Use the cream to garnish the tops of the mini cheesecakes and sprinkle on the remaining toasted coconut.
Notes
To toast the coconut, preheat oven to 325 degrees F and sprinkle the coconut evenly in the bottom of a 8 or 9 inch baking pan. Bake for about 5 minutes or until lightly golden brown. Give the coconut a toss at least once to make sure that it browns evenly. Watch it closely. Dried coconut does still contain coconut oil and it can burn quickly once it's toasted.

Title: Re: What's for dinner? 2020
Post by: Amy on December 06, 2020, 12:40:13 PM
[color=black
Coconut Dream Bars

]Ingredients
2 cups graham wafer crumbs (or digestive biscuit crumbs)
1/4 cup sugar
1/2 cup melted butter
1 can sweetened condensed milk (300ml in Canada, 14 oz in the US)
2 cups unsweetened dried coconut (dessicated coconut)
2 tsp vanilla extract
1 1/4 cups chocolate chips
3 tbsp butter or whipping cream

Instructions
Preheat oven to 350 degrees F.
Grease a 9x9 inch baking pan and line it with parchment paper.
Melt the 1/2 cup of butter and mix together with the Graham crumbs and sugar.
Press the crumb mixture firmly into the bottom of the pan.
Bake for 10 minutes.
While the bottom layer is baking, stir together the coconut sweetened milk and coconut.
When the bottom is baked, spread the coconut mixture evenly over the base layer.
Bake for another 10-15 minutes, or until the edges just start to turn brown. Be careful not to overbake or the cookie bars will be too dry.
Remove from oven and allow to cool completely in the pan.
When cool, melt together the chocolate chips  and butter (or whipping cream).
Spread evenly over the cooled coconut layer and let stand for an hour or so for the chocolate to set.
Cut in squares and enjoy.
These cookie bars are very freezer friendly for Holiday baking or just to keep on hand for a dessert or sweet treat at any time.
[/color]
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on December 19, 2020, 03:42:50 PM
Crock Pot Beef & Broccoli - Servings 6
Prep Time: 10 minutes; Cook Time: 5.0 hours

Ingredients:
2 lbs sirloin steak or boneless chuck roast (sliced thin)
1 Cup Beef Broth
1/2 cup low sodium soy sauce
1/4 cup brown sugar
1 Tablespoon Sesame oil
3 Minced garlic cloves

4 TBS. cornstarch
4 TBS. water

1 bag 12 oz. frozen broccoli florets
Cooked white rice

Instructions:
In the insert of a 6 qt. Crockpot slow cooker, whisk together the beef broth, soy sauce, brown sugar, sesame oil and garlic.
Place slices of beef in the liquid and toss to coat.  Cover and cook on low heat for 5 hours.
When the beef is done cooking, whisk together the cornstarch & water in small bowl, pour into crockpot and stir to mix well.
Add the frozen broccoli over the beef and sauce, gently stir to combine. Cover with lid and cook 30 minutes to
cook broccoli and thicken sauce.
Serve over warm white rice.  Enjoy!
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 19, 2020, 06:07:38 PM
Thank you! I've saved this!
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on December 19, 2020, 06:30:47 PM
Beef&Broccoli very tasty, BUT...I recommend you cook the broccoli longer than the recommended 30 minutes (which I did anyway).  However on the slow setting on Crockpot, didn't get it cooked at all. Even though the meat was very tender.  Maybe, precook broccoli in saucepan, and toss it in after it's done.
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on December 19, 2020, 07:39:12 PM
Ashamed to say I ate two big helpings. But it was good, even if I cooked it! Also, my rice turned out perfect.  I have the worst luck, it always will NOT fluff with a fork.  Today it did!  I may not eat again till supper tomorrow.

A lot of you post Instant Pot recipes, and I will have to tell a story about that, probably in Soda Shop or Norm's Bait and Tackle. Am going to recuperate from all this cooking...lol.  So will tell the tale tomorrow. 

Sleep Well, All.
Title: Re: What's for dinner? 2020
Post by: Amy on December 20, 2020, 07:29:05 AM
Tomereader, I also thank you!! This is so mouth watering and one I will make. I read your hints on cooking the broccoli  more so will write that in. Two helping...good for you!!
Title: Re: What's for dinner? 2020
Post by: Amy on January 07, 2021, 07:51:21 PM
One Pot Turkey Tetrazzini
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Quick and easy dish with leftover turkey meat, creamy mushroom garlic sauce and noodles. All cooks in one pan!

Course: Main Course
Cuisine: American
Keyword: turkey tetrazzini
Servings: 4 people
Calories: 667 kcal
Author: Anna
Ingredients

2 tablespoons olive oil
1 tablespoon butter
2 tsp minced garlic
1 small yellow onion chopped
6 oz. white mushrooms washed, sliced
2 cups chicken or vegetable stock
2 cups whole milk
2 tablespoons cornstarch
1 tsp salt divided
1/2 tsp ground black pepper divided
8 oz. spaghetti noodles dry
2 cups leftover turkey meat diced
1/4 cup sour cream
1/2 cup grated Parmesan cheese
parsley for garnish
US Customary - Metric
Instructions

In a large saucepan or skillet with lid, heat up oil and butter. Add garlic and onion and saute until onion is almost translucent. Add mushrooms, season with salt and pepper and cook until fragrant and soft.
In a small mixing bowl or large measuring cup, whisk together milk and cornstarch. Add salt and pepper and whisk. Set aside.
To mushroom mixture in skillet, add diced turkey meat, dry spaghetti noodles ( can be broken in half ), chicken stock and cornstarch mixture. Stir well. Make sure all noodles are submerged in liquid.
Bring mixture to boil, then lower the heat to medium-low and simmer covered, stirring often until the noodles are done, about 12 to 14 minutes.
Remove from heat. Let cool for 5 minutes. Add sour cream and Parmesan cheese and stir well.
Serve immediately, garnished with parsley.
Recipe Notes

To freeze: do not add sour cream and cheese after noodles are cooked. Simply cool the dish completely, then transfer to a freezer safe container. When ready to serve, thaw in fridge, let stand in room temperature for 15 to 20 minutes, heat up in saucepan or skillet. Then add sour cream and Parmesan cheese and serve.

Note: You can also freeze leftover turkey and make this tetrazzini any time you crave comfort food but need a super easy dinner idea.
Title: Re: What's for dinner? 2020
Post by: Amy on January 07, 2021, 07:55:57 PM

4
 servings
The Best Seasoned Roasted Cauliflower.
This recipe for seasoned roasted cauliflower is sure to become a favorite! Perfect for serving with chicken, beef, or just on its own.

Course Side Dish
Cuisine Dairy Free, gluten free, vegan.
Keyword roasted cauliflower, vegan side dishes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 164 kcal
Author Kelly Roenicke
Ingredients
1 head cauliflower
1/4 cup olive oil
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon pepper
1 teaspoon salt
Instructions
Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper if desired. You can do it without parchment, I just think it makes cleaning up easier.

Rinse the cauliflower cut the florets off, placing them in a large bowl.

Drizzle the olive oil over the florets, and add the seasoning. Toss together with your hands or a spoon.

Spread evenly over the prepared cookie sheet. Bake at 425 degrees for about 30 minutes or until the edges are browned and crisp. Stir once or twice during the cooking time.

Season with more salt and pepper if desired.

Recipe Notes
Store leftover cauliflower in the refrigerator for up to four days.   If there is any left!!
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on January 10, 2021, 02:02:28 PM
I have a recipe, but not for dinner.  I found the recipe on-line, from allrecipes.com   It is for Fluffy Almond Breeze Blueberry Pancakes.  I made them this morning, and wow, are they good (and Fluffy, as advertised)  I keep the Almond Breeze almond milk here to make smoothies for breakfast, so I didn't have to go out and buy anything.  A simple recipe; I didn't have fresh blueberries, but had a small pouch of mixed berries in the freezer, so I thawed those, and worked wonderfully. I ate three of the pancakes, and put the rest of the batter in a pourable storage bottle, and will use it and my Dash Mini-Waffle maker to make waffles for tomorrow's breakfast. If you like pancakes/waffles, you will really like these. So nice and sweet from the berries (and only 2 Tbs of sugar), you may not want syrup on them.  Guess you could dust them with powdered sugar. :)
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 10, 2021, 03:02:26 PM
Tome, the recipe sounded good to me, and I do have frozen blueberries. But, I could not find the recipe on their site and could not find it using their search engine.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 10, 2021, 03:21:38 PM
One of my favorite things to do is to use my commercial size rimmed sheet pans to separately roast meat and vegetables. When doing veggies, try to have them cut into similar sizes, and with meat, all the same cuts together.

I will put aluminum foil all over the pan to eliminate most of the cleanup and place the pan inside when the oven is preheating to have a nice hot pan for the food. When the preheat is finished, I place the food on the rimmed sheet and squirt it with olive oil, my personal preference altho you might prefer another oil.

The trick is to use a light amount of oil, and I have a marked spray bottle for this purpose. After oiling the food, I sprinkle kosher salt all over, again not heavily, and then a mix I buy local, but you can use what you prefer. Mine is a mixture of dried mushrooms, garlic, herbs, black pepper, and sea salt. The aim is a light seasoning mix.

I will use either 350 or 400 depending on the food and a half hour, forty-five minutes, or an hour roasting time, again depending on the food. Yesterday I had a large number of chicken breast, back combos and roasted for 45 minutes. I then saved out two for meals and placed the other ten in the refrigerator to cool. This morning I bagged them in a large ziplock freezer bag to use at a later date.

I should add that the mushrooms and some other seasonings had been previously dehydrated.
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on January 10, 2021, 04:12:56 PM
Fluffy Almond Breeze Blueberry Pancakes Yield: 8 pancakes

INGREDIENTS:

1 Cup all-purpose flour
2 Tbls. granulated sugar
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 large egg
1 tsp lemon juice
1/2 cup Almond Breeze Unsweetened
   vanilla Almond Milk
2 TBS vegetable oil
1/2 Cup fresh blueberries or more

DIRECTIONS:

Preheat griddle to 350 degrees F or heat frying pan over med. heat till fleck of water dances in the pan.

Whisk flour, sugar, salt, baking power, baking soda.  Add egg, lemon juice, almond milk and oil.  Whisk until combined (batter may be slightly lumpy)

Gently fold in desire amount of blueberries. (I used mixed berries)
Cook pancakes immediately, flipping halfway on griddle or pan greased with cooking spray.  Serve warm with syrup.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 10, 2021, 04:48:15 PM
Thank you, I've saved this and will let you know how it turned out.
Title: Re: What's for dinner? 2020
Post by: CallieOK on January 29, 2021, 04:16:24 PM
Steak Crumbe

2 1/2 pounds round steak, 1/2 inch thick
2 eggs
1/2 cup milk               
1 cup saltine crackers, finely crushed
1/2 tsp. pepper
1 TBSP parsley flakes
1 tsp onion salt
1 tsp. salt
1/2 cup Parmesan cheese
1/4 cup salad oil

1 can cream of mushroom soup, undiluted

Cut steak into serving pieces.  Beat milk and eggs together.  Combine cracker crumbs. cheese, salt, pepper, parsley and onion salt.
Dip meat in egg mixture, then into crumb mixture, coating evenly.  (I press coating in a little)
Brown pieces slowly in oil.
Place in a shallow baking dish*.  Deglaze skillet with undiluted soup and spread over steak pieces.
Bake at 300º, uncovered, for 1 1/2 hours.

*I placed browned meat in a slow cooker and covered with soup. Then cooked for 3 hours on High and 2 hours on Low. Might have taken longer if steak I used hadn't been tenderized.
Title: Re: What's for dinner? 2020
Post by: Amy on January 29, 2021, 04:20:23 PM
Callie, thank you. This sounds like the perfect dish on a busy day!
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on January 29, 2021, 05:06:18 PM
Yes, thanks Callie.  I have been craving something/anything "beef", but all I have on hand/in freezer is chicken and fish/salmon/tilapia. On my next trip to the grocery I will buy a packet of round steak, and try to "perform" this recipe.  It sounds wonderful.  My favorite steak, besides just grilled "whatever" cut, is an old recipe I've had for years.  Now, since it's only me, I haven't made it at all, there's enough for two, even three if you slice it smaller.   It's called Baked Lemon Steak, it calls for sirloin, sliced onions, sliced lemons, with a sauce made from Worchestershire sauce, catsup and some brown sugar.  YOu can salt & pepper the steak, place it on a rack in a baking pan or sheet, put the slices of onion, put the slices of lemon on top of them, spread the sauce on top of it all and bake in oven (not too hot...I think 300 or 325) till it's done to your liking.  I always took it out and cut my half off, as I like med. rare, and put his half back to cook till it needed shoestrings (lol!) aka Well Done! Some lemon juice in the sauce doesn't hurt it either, but not too much.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 29, 2021, 05:39:42 PM
Thank you, Callie! I have everything but the soup, and I can use my homemade soup!

Tome, could you give the amounts or close ideas for your Worchestershire sauce, catsup, and some brown sugar sauce?
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on January 30, 2021, 06:42:36 PM
Patricia, I will find the amounts for you, but I did it from memory for so long, then didn't make it at all.  I think I know where, in my garage, my old cookbooks with handwritten recipes tucked away inside them, they might be.  It is so cold, that I would never warm up if I went out there and looked.  We are promised 70's at some point this upcoming week, so I will make an expedition out there to find the actual recipe. Until then, I will give you an approximation.  Depends on the size of the steak how much sauce you make.  I think I usually did 3/4 Cup of ketchup, 2
tablespoons Worcestershire, Tbsp. or so of brown sugar, a bare squeeze of lemon juice; just stir this up and TASTE it.  You may wish to add extra something.  It's not supposed to taste like BBQ sauce. I worry about you and your food allergies due to the ketchup, maybe the Worcestershire too.  But you'd know best.
I hope I can locate the actual recipe for you so it won't go far afield.  Spread over the onion and lemon slices, it sure makes a tasty sauce for the steak.  We would always just put the lemon slices aside, and eat those yummy onion slices!

Remember those are approximations, and you might want to hold off making it 'til I can find actual amounts.

I just bought a small chuck roast that I'm going to do in the CrockPot, so I might just mix up some of that sauce to put on top of it before I add my veggies,  to see if I got the flavors right.  I'll let you know.

Stay warm and stay outta trouble!  (As if...LOL)
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 30, 2021, 07:12:54 PM
Thanks for the approximations tome, and for thinking about me. I use homemade catsup and Mayo but so far, no issues with some hot sauces and Worcestershire sauce. I have a nice eye of round that I want to try out your recipe with.


Ingredients

4 SERVINGS
12 ounces tomato paste
1 cup water
2 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon garlic powder

Directions
Mix all ingredients in a saucepan and bring to boil on medium-high heat.
Reduce heat to medium-low and simmer while frequently stirring until flavors have blended. (Add more water for thinner ketchup, add less water for thicker)
Transfer to a glass jar and cool before serving.

Makes 32 ounces ketchup (or 64 1 tbsp servings.)

(Tomato paste is tomato sauce boiled down to a thicker consistency-make the tomato sauce by putting tomatoes in a blender to make a liquid and then boil it to the desired thickness.)
Title: Re: What's for dinner? 2020
Post by: JaneS on January 30, 2021, 10:52:24 PM
Hi Patricia, I've made and canned my own tomato sauce, tomato paste and catsup for most of my grown up life.  It's so nice to encounter a recipe that calls for tomato sauce and to know that I only have to open the cupboard and get out my own.  I always can it in 1/2 pint jars so it's handy.  I also do the ketchup in 1/2 pint jars since I'm older and it's only me using it. 
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 31, 2021, 10:13:38 PM
Jane, I apologise I just saw this.

My mother and father had an acre garden, and he hunted and fished. I grew up dressing game and preserving produce. Of course, the minute I married and left home, I made a point to try everything we weren't allowed at home. You can see where that got me!

Now I do my own nut butter, catsup, mayo, consomme, and various broths, thanks to friends who shared links and recipes. I have a ragtag collection of jars that I use with new lids.

I also prefer to roast both vegetables and different meats in large commercial sheet pans.

What I'm looking for now are different refrigerator jams and soups. I have lots of frozen fruits and vegetables and fresh fruit. I'm looking for a new yogurt maker, except if it's there, I overindulge. I generally make plain yogurt and add items afterward. It's good in many dishes as a seasoning or substitution. Bread is another item I need to cut back on. I love the big, thick dark slices with real butter way too much!

I had started to ease out of meal prep because it's just me like you. However, now, of course, I'm right back again, only on a much smaller scale.
Title: Re: What's for dinner? 2020
Post by: JaneS on January 31, 2021, 10:47:01 PM
PATRICIA, I'm what my kids refer to as a "recipe-a-holic".  I see recipes and I have to try them but I've learned to cut them in half and sometimes in fourths since it's only me.  Sometimes I think that's why I'm so healthy in my old age.  Ever since I've lived alone, I've never been able to afford to eat out and I've grown to prefer my own cooking.   We have lots of Amish farms in this area who keep produce stands in the summer and you can count on good plain farming and good plain food from them.  I haunt them and do a lot of canning in the summer.  I love finding a good soup recipe that cans well because there's nothing better than home grown, home canned soup on a cold winter day.  I had my own vegetable soup for lunch today.  I know everything that's in it!  And I know where it all came from.  I guess I'm an addict! But if it keeps me healthy and I enjoy it, why not!

I also came by my habits at an early age.  My father was a farmer and my grandparents still lived with one uncle and his family on the old farm.  It was also during WWII and like many others we had a Victory Garden and grew a lot of what we ate in the garden.  We all helped pull weeds and pick potato bugs and fertilize and whatever else Daddy wanted us to do.  Then we helped prepare it all for canning and carried jars and such while Mom and Gramma canned.  It was a good life and when I'm in the kitchen doing it myself, the memories come flooding back.

I guess I talked too much but it felt good.  I hope I don't bore everyone to death!
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 01, 2021, 04:44:59 PM
Jane, while we don't have any Amish here that I'm aware of, we do have a group of Mennonites and some Russian Old Believers about fifty to one hundred miles away in Big Delta and Delta Junction. Too far for one who depends on others for transportation. We have several local farms going back to when FDR sent most farm families to the state after the thirties dust bowl.

We are also lucky to have (or we did, before the pandemic) many ethnic groceries and restaurants serving ethnic food and groceries. They've been my preference over the box stores.

In local foods, we have two farmer's markets, one of which stays open year-round, one organic market, and several small local businesses offering both local game and products using local crafts, animals, and produce. We have regular farm animals, wood bison, goats, and pigs offered locally and honey, eggs of various types, and probably more I've forgotten.

A family markets their own hot sauces that have won awards in Lousiana and another one that markets several types of mustards with local ingredients.

 In March, we have an International Day where vendors showcase their textiles, food, and other products. This is where you can make an immediate purchase or a subscription of various months to a year for their products. There is practically the same at the Christmas  Craft Market in  December. But again, this was all pre-Covid. In any case, the majority require driving, which I don't do, and money, which I don't have since retirement.

For example, if you don't work for your farm share, you can pay, but that is upwards of $300.00 for a season, plus you need to go to the farm to pick it up.

Title: Re: What's for dinner? 2020
Post by: patricia19 on February 01, 2021, 04:53:39 PM
Both of my parents came from large farm families in Missouri and Kansas. My dad would say this was as far as they could go for independence and remain in the country!😄  They just continued farming here but on a much smaller scale. 

I envy you for your driving, recipes, and local products. I'm relearning how to prepare, cook, and eat, and lately, I've depended on friends but soon I'll have to set up some type of barter system or plans for eating within my restrictions.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 02, 2021, 08:13:58 PM
Tome, I ended up using a smaller amount of your recipe yesterday on two pork chops. I had one just now and it was delicious! Thank you for the recipe!
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on February 03, 2021, 04:58:08 PM
Glad you enjoyed it, Patricia.  I started to make up a small batch yesterday, but got to the part with the brown sugar, and discovered my whole container was hard as a rock.  I had removed the slice of bread the last time I used brown sugar, and forgot to replace it.  So, I had to wait till today to make up the sauce.  It was pretty much the way I offered it to you, and depending on the tartness of your homemade catsup, the lemon juice in the sauce was not necessary.
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on February 06, 2021, 10:25:44 PM
Patricia, I heard on the weather this afternoon, that someplace in Alaska had temp of -57 degrees!  Hope it wasn't your area.  I didn't hear the particulars because I was in the kitchen cooking.   Took that roast, browned it, put it in the crockpot, with chopped celery, baby carrots, chunks of potato and lots of spices: garlic pepper, onion powder, worcestershire sauce. Decided I would use up the last half of a carton of beef broth and kind of make a "stew" rather than just pot roast.  Cooked  a nice long while, late in the procedure, put in a can of RedGold diced tomatoes.
Made a small batch of cornbread muffins.  When all was said and done, I sat and ate the equivalent of two huge bowls.  My tummy was warm and full!  I didn't make any dessert, but I'll think about that tomorrow! Very simple, but filling and warming meal.  Have a lot left over, so with our cold front coming in, I'm all set! Of course, our "coldfront" will be about 30 degrees or so.  The wind is already out of the North and cold, cold and blustery.
Have a good day tomorrow!
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 07, 2021, 12:29:30 AM
https://www.currentresults.com/Weather-Extremes/US/lowest-temperatures-alaska.php

https://www.webcenterfairbanks.com/2021/02/02/watch-now-mike-shultzs-weather-for-february-1st-2021/

https://www.webcenterfairbanks.com/weather/

Tome, they must have meant that horrid wind chill we had earlier in the week. These were all I could find.
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on February 07, 2021, 11:18:46 AM
Where are you, in relation to Fairbanks?

Also, on that first site, there's a town called "Chicken".  Had not ever heard of that one.  LOL! :smiley6600:
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 07, 2021, 11:34:54 AM
In regards to Fairbanks? Just off the city center, and Chicken? "The post office required a community name; therefore the town decided to name the region after a local grouse known as Ptarmigan which was quite prevalent in the area. However the locals could not agree on the spelling of the name "ptarmigan," therefore to avoid embarrassment they named the community Chicken."
 "
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 07, 2021, 11:51:58 AM
Your stew sounds good! I often will do sheet pans full of meat or vegetables with similar spices and roast them before freezing them for various meals.

On the fourth, I bought a chuck roast and a bottom round roast to try your brown sugar, Worcestershire recipe with as last time it was with pork chops. The other beef piece will make a good stew as I've potatoes, carrots, onions, and multiple small packages of frozen vegetables. I'll have some of each after cooking (on separate occasions) and freeze the rest.

I haven't made any cornbread for a while. That's certainly an idea, but I've made lots of 12 grain or nut-brown loaves lately and love those, still warm with real butter practically dripping off. I'm a bit of a bread lover, much to my waistline's detriment!
Title: Re: What's for dinner? 2020
Post by: phyllis on February 22, 2021, 09:07:37 AM
I posted this recipe for Amy and others in Soda Shoppe but Patricia reminded me of this forum so I'll post it here, too.

    15 BEAN SOUP for INSTANT POT

    1 bag of 15 BEANS, washed. (Not necessary to pre-soak if using the Instant Pot.)

    8 cups of water, or chicken broth, if you prefer

    1 cup chopped onion (and I add chopped celery and chopped carrots)

    1 14.5 oz can diced tomatoes

    Juice from one lemon (optional)

    1 tsp of chili powder (or more)

    1-2 cloves of garlic diced, or 1 t.(or to taste) garlic powder

    Optional: 1 lb. of ham, ham hocks or smoked sausage.  (I often use kielbasa.)

Put all in Instant Pot and I cook it for 50 minutes because we like our bean soup mushy.  Adjust whatever seasonings to your liking and serve.

I kind of just throw in anything that appeals to me at the time and usually serve it with grated cheddar to sprinkle over.  I hope you enjoy it.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 23, 2021, 12:02:00 PM
Morning Glory Muffins

https://www.afamilyfeast.com/morning-glory-muffins/

INGREDIENTS
2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups shredded carrots (3–4 medium carrots, peeled before shredding)
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup flaked coconut (sweetened or unsweetened)
1/2 cup shredded apple (about 1 medium apple, cored and peeled before shredding)
1/4 cup flaxseed (optional)
3 eggs
1 cup vegetable oil
2 teaspoons vanilla
INSTRUCTIONS
Preheat oven to 350 degrees. Line 12 muffin cups with paper muffin liners (or grease a non-stick muffin pan).
In a large bowl, mix together the flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, raisins, chopped walnuts, coconut, shredded apple, and flaxseed. Mix until well blended.
In a separate smaller bowl, whisk together the eggs, oil, and vanilla. Pour the egg mixture into the carrot/flour mixture and stir just until moistened.
Scoop batter into prepared muffin cups. (Note that the muffin cups will be very full, which is OK as these muffins rise only slightly during the baking process.)
Bake in a 350-degree oven for 20-25 minutes. They will be done when the centers are still slightly soft but a toothpick inserted into the center of the muffin comes out clean.








Title: Re: What's for dinner? 2020
Post by: patricia19 on February 28, 2021, 12:49:45 PM
Russian Honey Cake Recipe

Russian honey cake is perfect for any special occasion. Featuring layers of soft honey cookies and sweet-sour cream frosting, this cake is a real treat. And while it might look complicated, this Russian honey cake recipe is surprisingly easy to make. Your friends and family will adore this delicious dessert from eHow!

Cookie Layers
Things You'll Need
1/4 cup honey
3/4 cup sugar
2 tablespoons unsalted butter, room temperature
3 eggs, room temperature, beaten
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract

Step 1
In a small saucepan over low heat, combine the honey, sugar, butter and vanilla extract. Melt the ingredients until smooth and combined, about 5 to 7 minutes.

Step 2
Transfer to a large mixing bowl. Beat the eggs in a separate container, then slowly add to the honey mixture as you quickly whisk it. Constantly whisking will prevent the eggs from cooking.

Step 3
Add the salt and baking soda. Stir well.

Step 4
Add 1/2 cup of all-purpose flour. Mix well, then continue adding the remaining flour, 1/2 cup at a time.As the mixture forms into a dough, you'll need to use your hands to mix and knead. Repeat until the dough resembles clay. If it's too sticky, gradually add all-purpose flour and knead some more.

Step 5
Place the dough onto a well-floured surface. Using a dough scraper or pizza cutter, separate the dough into 8 equal-sized pieces.

Tip
To make 8 equal pieces, cut the dough in half. Halve each one to make 4 pieces. Finally, halve each quarter to make 8 pieces.

Step 6
Preheat the oven to 350°F. Roll the pieces of dough into balls.

Place one ball of dough on a large sheet of parchment paper. Using a well-floured rolling pin, roll the dough into an 8-inch circle, about 1/8-inch thick.

Tip
You'll have two large circles on each sheet, so roll out each one on either side. Avoid rolling the dough in the center.

Step 7
Place an 8-inch-wide plate on top of the dough. Slice away the excess dough with a knife or pizza cutter. Set aside the dough scraps, as you'll use them later.

Step 8
Repeat with a second ball of dough. Transfer the parchment paper onto a large baking sheet.

Step 9
Bake for 4 to 5 minutes or until the cookies are golden brown. As the first 2 layers cook, work on preparing the next 2 on a separate sheet of parchment paper.

Once golden brown, remove the cookies from the oven. Let cool slightly, then carefully transfer onto a cooling rack. Pierce any large air bubbles with a fork or knife, but be sure to avoid cutting straight through.

Place the next 2 layers in the oven. Repeat until all 8 layers are baked.

Tip
If you have a large oven or several baking sheets, you can bake more than 2 at a time.

Step 10
Finally, bake the dough scraps for 4 to 5 minutes, or until golden brown.

Step 11
Let cool, then pulverize in a high-powered blender or food processor. Set aside in an air-tight container.

Sour Cream Frosting

Things You'll Need
2 cups sour cream
2 cups heavy whipping cream
1/2 cup honey
1/4 to 1/2 cup powdered sugar, plus more as needed
1 teaspoon vanilla extract

Step 1
Using a hand mixer, beat the heavy whipping cream for 1 to 2 minutes or until fluffy and stiff.

Beat heavy whipping cream

Step 2
Add the sour cream, vanilla, honey and powdered sugar. Fold to combine, taking care to avoid overmixing. Taste and add more powdered sugar, if necessary.

Fold in sour cream and vanilla

Step 3
Place the first cookie layer on a plate or cake stand. Spread 1/2 cup of frosting across the entire cookie.

Spread frosting on cookie

Step 4
Add a second cookie layer, then firmly press down to get rid of any air pockets. Spread another 1/2 cup of frosting on top.

Add a cookie and top with frosting

Step 5
Continue alternating cookies and frosting, making sure to press down on each layer. Spread the leftover frosting across the top and sides.

Coat cake with leftover frosting

Sprinkle the cookie crumbs on top of the cake.

Add cookie crumbs

Cover the cake with plastic wrap and place in the refrigerator. Or, if your cake is on a plate, you can put it in a large aluminum pan with a lid. In either case, try and limit air exposure.

Chill in the refrigerator for 8 hours or overnight. As the cookie layers absorb moisture from the frosting, they'll become wonderfully soft and decadent.

Top the cake with berries, chocolate shavings or both!
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on February 28, 2021, 01:21:05 PM
My neighbor made the Morning Glory muffins for me for Valentine's Day, minus the nuts.  They are simply wonderful!  She gave me a dozen, and I managed to make them last almost two weeks.  I froze several of them, and used the excuse of getting them from the freezer and thawing them out as a deterrent to eating them all in 2 or 3 days! (which I am apt to do)
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 28, 2021, 01:30:06 PM
I'm glad you like them. I tend to replace the sugar with a similar amount of applesauce for a more intense taste. You could also use cinnamon applesauce instead of sugar.
Title: Re: What's for dinner? 2020
Post by: Amy on February 28, 2021, 03:44:06 PM
Patricia, this sounds delicious, one I would use for a special occasion or one to drop off at a friends for their birthday/anniversary or just because. Thank you for posting it!
Title: Re: What's for dinner? 2020
Post by: Amy on March 06, 2021, 03:51:31 PM
The Best Seasoned Roasted Cauliflower

Ingredients
1 head cauliflower
1/4 cup olive oil
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon pepper
1 teaspoon salt
US Customary - Metric
Instructions
Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper if desired. You can do it without parchment, I just think it makes cleaning up easier.
Rinse the cauliflower cut the florets off, placing them in a large bowl.
Drizzle the olive oil over the florets, and add the seasoning. Toss together with your hands or a spoon.
Spread evenly over the prepared cookie sheet. Bake at 425 degrees for about 30 minutes or until the edges are browned and crisp. Stir once or twice during the cooking time.
Season with more salt and pepper if desired.
Recipe Notes
Store leftover cauliflower in the refrigerator for up to four days.

Title: Re: What's for dinner? 2020
Post by: patricia19 on March 07, 2021, 01:15:11 PM
No-Bake Grasshopper Cheesecake

Things You'll Need

25 chocolate sandwich cookies (plus additional for garnish)
6 tablespoons melted butter
16 oz full-fat cream cheese
8 oz sour cream
1 cup powdered sugar
1 teaspoon peppermint extract
3-5 drops green food coloring
Whipped cream for garnish

Step 1: Crush the Cookies
Add 25 cookies to a food processor (no need to remove the filling), and process until just crumbs.

Step 2: Add the Butter
Add the melted butter, and process until combined.

Step 3: Press Into a Pan
Press the crust into a 9-inch springform pan using a heavy flat bottom glass or measuring cup to press well. Freeze for 30 minutes.

Step 4: Beat the Cream Cheese
Add the cream cheese and sour cream to a mixing bowl, then beat until well combined.

Step 5: Add the Mint and Coloring
Add the peppermint extract and green food coloring, and beat until well combined.

Step 6: Add the sugar
Add the powdered sugar, beating until well combined.

Step 7: Add Filling to the Crust
Spread the filling into the crust in an even layer. Chill for at least 3 hours and up to a few days.

Step 8: Decorate & Enjoy
Decorate with the desired amount of whipped cream and crushed cookies. Chill until ready to serve.

Title: Re: What's for dinner? 2020
Post by: Amy on March 07, 2021, 03:56:04 PM
Patricia, this looks decadent! Can picture it, great for company! Thank you..
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 21, 2021, 01:53:00 PM
CHEESY BAKED GNOCCHI WITH MARINARA, BASIL, AND MOZZARELLA

HOW TO MAKE CHEESY BAKED GNOCCHI

1. Boil the gnocchi in salted water. This is similar to cooking pasta, but it takes WAY less time- only about 2-3 minutes!


2. Transfer the cooked gnocchi to a baking dish, casserole pan, or oven safe skillet.


3. Top with fresh basil. I like to cut my basil chiffonade, but you can just give it a rough chop or even leave the leaves whole if you want.


4. Top with marinara sauce. I recommend a high quality store-bought brand, such as Rao's, or homemade marinara sauce.


5. Top with LOTS of mozzarella cheese. I alternate between using grated whole milk mozzarella cheese, and using fresh mozzarella cheese. You can use either. Just make sure it's evenly distributed across all the gnocchi.

6. Bake! It only takes about 15 minutes, since the gnocchi is already warm, just until the cheese is melty. Cheesy gnocchi goodness awaits.

You can add veggies (such as sautéed mushrooms or cooked spinach), or even some added protein, like rotisserie chicken or shrimp.

You can also add other herbs, like oregano and parsley.

This super cheesy baked gnocchi recipe takes only 20 minutes to make and uses only FOUR ingredients- marinara sauce, shredded mozzarella, fresh basil, and pre-made gnocchi!
 
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Ingredients
1 lb pre-made gnocchi ricotta or potato- either will do

2 cups marinara sauce

1/2 cup fresh basil cut chiffonade or chopped, plus more for garnish
8 oz. whole milk mozzarella shredded (or sliced/torn if using fresh)

Instructions
Preheat oven to 400 degrees F.

Cook gnocchi by placing carefully into boiling salted water. Remove with a slotted spoon when they float to the top and place into a medium-sized baking dish.

Sprinkle fresh cut basil (1/2 cup) on top of the gnocchi.

Spoon marinara sauce (2 cups) evenly on top of the basil.

Sprinkle cheese (8 oz.) evenly on top of the sauce.

Bake at 400 degrees for 10-15 minutes, until cheese is completely melted.

Allow to cool for a few minutes before serving. Garnish with extra basil if desired.

Notes
Make ahead: You can assemble this baked gnocchi ahead of time and keep in the refrigerator for up to 3 days before baking. When you bake, cover it in foil for 10 minutes, then remove the foil and bake for another 10-15 (since it will be cold, it will need more time).
Money saving tip: Make your own gnocchi from scratch to save some money. You can also omit the fresh basil.

Time saving tip: Don't bother cutting the basil- just add the whole leaves!
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 23, 2021, 09:43:36 AM
Slow Cooker Honey-Garlic Baby Back Ribs

 Prep Time: 10 mins  Cook Time: 6 hours  Total Time: 6 hours 10 minutes  Yield: 6-8 servings

INGREDIENTS
2 (2 ½ – to 3-lb) racks pork baby back ribs (5 to 6 lb total)

Rib Rub
3 tablespoons paprika
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon mustard powder
1 tablespoon ground ginger
1 teaspoon salt
¼ teaspoon allspice
¼ teaspoon cayenne pepper

Sauce
1 ½ cups honey
¾ cup reduced-sodium soy sauce
¾ cup all-natural ketchup
10 cloves garlic, minced
1 teaspoon crushed red pepper flakes
Optional
Toasted sesame seeds for garnish

INSTRUCTIONS
Cut each rack of ribs in half. In a small bowl, prepare the spice rub by combining the paprika, smoked paprika, garlic powder, mustard powder, ginger, salt, allspice, and cayenne pepper until well blended. Rub the spice mixture all over both sides of each rack of ribs,
coating them evenly.

Stand the ribs along the walls of a large oval (or round) slow cooker (with wide ends down and meaty sides facing the exterior). Cover the slow cooker and cook on low for 6 to 8 hours until the ribs are tender. (You can tell the ribs are done when the meat starts to separate as you bend the ribs.)

While the ribs are cooking, prepare the sauce by combining the honey, soy sauce, ketchup, garlic, and crushed red pepper flakes in a large saucepan. Over medium-high heat, bring the mixture to a boil and then reduce to a simmer. Cook, occasionally stirring, for 15 minutes or until the sauce has thickened and reduced by about a third.

Position an oven rack 8 inches below the heating element and preheat the broiler—Line a large, rimmed baking sheet with heavy-duty aluminum foil. Use tongs and a metal spatula to transfer the ribs to the prepared baking sheet, meaty-side down. Spoon or brush the sauce over the ribs and broil them for 4 minutes.

Carefully turn the ribs over, generously brush them with additional sauce and continue to broil for about 8 minutes, or until the ribs are browned. The sauce is caramelized, brushing with sauce once more about halfway through the cooking time.

Title: Re: What's for dinner? 2020
Post by: Amy on March 23, 2021, 10:11:37 AM
Patricia, thank you..have copied this for later. I picked up Blueberry Maple sausages this morning. Son said they are very good so will give them a try.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 23, 2021, 04:39:27 PM
COCONUT CHICKEN CURRY

This easy recipe for Coconut Chicken Curry takes only 25 minutes to make and features thinly sliced chicken breast meat, carrots, and broccoli stems (yes, the stems!) that cook directly in a creamy (but dairy-free) and flavorful coconut milk sauce. You can use other veggies if you like – this is a versatile, healthy curry recipe that's packed full of flavor and is so easy to make in one skillet!

INGREDIENTS AND SUBSTITUTIONS
Coconut Oil – another oil like olive or canola can also be used, or butter or ghee.
Red onion – or yellow, or white.
Garlic – fresh garlic is recommended here, thinly sliced.
Curry Powder.
Canned Coconut Milk – I recommend full-fat. found in the aisle with other East and Southeast Asian ingredients.
Boneless Skinless Chicken Breasts – thighs will also work. Or another kind of protein, such as tofu, steak, shrimp, etc. (cooking times will very depending on what you choose).
Carrots – can be substituted with other veggies, see below.
Broccoli stems/stalk – can be substituted with other veggies, .
Lime juice and zest
Fresh cilantro and/or basil

HOW TO MAKE COCONUT CHICKEN CURRY

1. SAUTÉ onions and garlic in coconut oil. Do this over medium-low or low heat in a large skillet – that way, the garlic gets toasted without burning and the onions caramelize a bit and develop deep flavor.

2. While the onions and garlic are cooking, PREP the remaining ingredients. Slice the chicken breast against the grain thinly, and slice the carrots and broccoli stems as well.

3. ADD curry powder to the onions and garlic and sauté for about a minute. This will toast the spices in the curry powder and develop their flavors.

4. ADD coconut milk to the skillet and bring to a gentle simmer.

5. ADD the chicken, veggies, lime zest, and salt.

6. Turn heat down to medium-low or low to keep a gentle simmer and continue simmering uncovered stirring occasionally until the chicken is fully cooked (about 10 minutes). Note: simmering uncovered will help thicken the sauce.
Turn off heat and STIR IN cilantro/basil and lime juice. Serve over basmati rice or another rice/grain like quinoa.

CAN I USE OTHER VEGGIES?
Yes! You can use diced potatoes, summer squash or zucchini, broccoli florets, cauliflower florets and/or stems... really anything you want. Bell pepper would be great sautéed with the onions and garlic. Baby spinach would be great stirred in at the end of cooking and allowed to wilt.

Just keep in mind different veggies have different cooking times – potatoes for example will take longer to cook so I recommend adding them to the coconut milk and letting them simmer for about 15-20 minutes and then adding the chicken so the chicken doesn't overcook.

This is a great way to use up any veggies you have lying around in your fridge.

HOW DO I PREPARE BROCCOLI STEMS/STALKS?
After cutting the florets off the broccoli (here's a tutorial on how to cut broccoli into florets), just slice the stem into thin round pieces.   https://www.bowlofdelicious.com/how-to-cut-broccoli/

If you have a particularly long broccoli stalk, the end might be a little fibrous and tough. If that's the case, you can use a vegetable peeler to peel away the outside to the more delicate inside (if you are unsure, you can try a bite to see if it's too tough to chew).

https://www.bowlofdelicious.com/coconut-chicken-curry/


Title: Re: What's for dinner? 2020
Post by: patricia19 on March 25, 2021, 12:27:51 PM
JOHN'S BREAKFAST SANDWICHES

SERVES:2 PREP: 5 MINUTES TOTAL TIME: 10 MINUTES

INGREDIENTS
DIRECTIONS
FOR THE SAUSAGE PATTIES:
½
pound ground pork
¼
cup finely minced onion
1
tablespoon light brown sugar
1
tablespoon minced garlic (about 2 cloves)
1
tablespoon vegetable oil, plus more for frying
1 ½
teaspoons ground sage
1 ½
teaspoons red pepper flakes
1 ½
teaspoons kosher salt
½
teaspoon freshly ground black pepper
FOR THE SANDWICHES:
4
English muffins
2
tablespoons butter
8
regular or 4 thick slices of American cheese
4
eggs, cooked sunny side up
Sriracha
Kosher salt and freshly ground black pepper (optional)

MAKE THE SAUSAGE PATTIES:
In a large bowl, mix the pork, onion, brown sugar, garlic, vegetable oil, sage, red pepper flakes, salt, and pepper with your hands until uniform (don't, like, mash it or overmix it – just until it's all nicely mixed together). Form into four 4-inch round patties.

Coat a cast iron skillet with oil and heat over medium-high heat. Add the sausage patties and fry until browned and cooked through, about 4 minutes per side (8 minutes total).

Transfer to a platter and cover to keep warm.

ASSEMBLE THE SANDWICHES:
Split and toast the English muffins, then butter them. Season with a pinch of salt and pepper if you'd like.

Arrange 1 thick or 2 regular slices of cheese on 4 of the muffin halves. Top each with a sausage patty and an egg.

Squirt some Sriracha on top of the eggs and top with remaining muffin halves.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 25, 2021, 12:29:22 PM
CHALLAH FRENCH TOAST WITH SOUR CREAM-STRAWBERRY SWIRL
SERVES:6 TO 8 (RECIPE CAN BE HALVED) PREP: 15 MINUTES TOTAL TIME: 35 MINUTES

INGREDIENTS
DIRECTIONS
FOR THE STRAWBERRY SAUCE:
1
pound strawberries, ends trimmed, left whole (or halved if really big)
1⁄4
cup sugar
1
lemon (juice & zest)
1
pinch of fine sea salt
FOR THE FRENCH TOAST:
1
(1-pound) loaf challah
4
eggs
1 ¾
cups whole milk
1⁄4
cup heavy cream or half-and-half
1
teaspoon vanilla extract
1
cup sour cream
Kosher salt to taste
Dash of grated nutmeg
Butter, for the skillet
Fresh mint and ground cinnamon for serving

Make the strawberry sauce: Combine the berries, sugar, lemon juice, and salt in a saucepan and heat over medium heat until the berries begin to release their liquid and the liquid cooks and thickens, 10 to 15 minutes. Remove from the heat, stir in the lemon zest, and cool to room temperature.

Make the French toast: Preheat the oven to 200°F. Cut the bread into 1½-inch thick slices. In an 8-inch square baking dish, whisk the eggs, milk, cream, vanilla, a few pinches of salt, and the nutmeg.

Dip each piece of bread in the egg mixture for 10 seconds per side if you want lighter, fluffier French toast, or 20 per side for denser creamier French toast. Put the slices of bread on a baking sheet to hold.

Heat a large skillet or griddle over medium-low heat. Grease the skillet generously with butter and add as many slices of bread as will fit comfortably in one layer. Cook until the bread is golden and toasty, 3 to 4  minutes per side. Transfer to a rimmed baking sheet and keep warm, covered with foil, as you make more batches. Repeat with remaining bread, greasing the skillet again between batches.

Arrange the finished French toast on a platter and dollop with sour cream. Pour the strawberry sauce on top, and garnish with mint and a sprinkle of cinnamon, if you like.

Title: Re: What's for dinner? 2020
Post by: patricia19 on March 25, 2021, 12:32:29 PM
PULL-APART BUTTERMILK BISCUITS WITH MAPLE GLAZE
SERVES: 9 PREP: 10 MINUTES TOTAL TIME: 30 MINUTES

"I wanted to make a biscuit for you that would work every time, and this is it. And it has a delicious salty-sweet maple cream you both brush on top and use for dipping. Start with cold butter, don't over-knead or handle the dough, and your biscuits will love you tender, every time."


INGREDIENTS
DIRECTIONS
FOR THE MAPLE CREAM:
3
tablespoons heavy cream

tablespoons maple syrup
½
teaspoon fine sea salt
FOR THE BISCUITS:
½
cup (1 stick) very cold unsalted butter, cut into ½-inch cubes (keep it in the fridge 'till you're ready to use it)
3
cups flour, plus more for kneading
1
teaspoon sugar
1
tablespoon baking powder
1
teaspoon fine sea salt
½
teaspoon baking soda

cups buttermilk, shaken

Make the Maple Cream: Combine the cream, maple syrup, and salt in a bowl and reserve.

Make the Biscuits: Preheat the oven to 425°F. Put the butter in a small bowl, toss it with 2 tablespoons of the flour to coat, and put it in the freezer for 5 minutes. Pulse the remaining flour with the sugar, baking powder, sea salt, and baking soda in the food processor until incorporated, 10 pulses. Pulse in the butter until some pea-sized pieces remain, 15-20 pulses. Transfer the mixture to a big bowl and stir in the buttermilk until everything in the bowl is just moistened (Don't overmix! Your bikkies will be tough, tough, tough).

Transfer the dough to a floured surface, knead the dough 3-4 times with floured hands, then pat into a 8-x-8-x-1-inch-high rectangle. Cut into three equal-sized long strips, then cut those each into three pieces so you have 9 squares. Arrange the biscuits close together (like almost kissing) on a big baking sheet, and brush with some of the maple cream.

Bake until golden, 20-21 minutes, brushing with maple cream again 1 minute before removing. Remove from the oven and serve with the remaining maple cream for dipping.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 26, 2021, 08:35:52 PM
How To Make eHow's Easy Sourdough Starter,

Things You'll Need
1 cup whole wheat flour
5-7 cups all-purpose flour
Bottled water
Storage jar with breathable lid (not airtight)


Step 1
Day 1: Add 1 cup whole wheat flour (you can also use rye flour) and 1/2 cup bottled water to a clean storage jar with a lid that isn't air-tight. Stir to combine, then store at room temperature.


Tip
Bottled water is what you need! The contaminants in tap water, like chlorine, can inhibit yeast's ability to grow and kill your starter!


Step 2
Day 2: Remove about half of the starter (this should be about 4oz removed and 4oz left). Feed the remaining starter with 1 cup all-purpose flour and 1/2 cup bottled water and stir. Place the lid back on the jar and store it at room temperature.

Tip
Hey! Why did we switch flours? Whole wheat flour has more of the good bacteria and yeast that you're looking for, so that's why we started with it. Once the starter is active, most people prefer the flavors of a starter with all-purpose flour. If you want a whole wheat starter, feel free to continue with that type of flour!


Step 3
Day 3: You may or may not see less activity today than yesterday, and that's OK! Just feed as you did yesterday and store at room temperature.


Step 4
Days 4-7: Continue to pour out half, feed with 1 cup all-purpose flour and 1/2 cup bottled water, stir and store at room temperature once a day until the starter is ready.


Step 5
To determine if your starter is ready, you want to look for two things; bubbles and volume. If there are many bubbles and the starter is larger than it was the day before, it's probably ready. To test, drop a small amount into a bowl of water. If it floats, it's ready to go!


Step 6
Once the starter is ready, you can use the amount you remove during regular feeding as the base for your recipe. Discard it (or give it to a friend to use as their own starter) if you don't plan to bake. If you use it regularly, store it at room temperature and feed it daily.


If you don't use it regularly, store it in the fridge after feeding for up to a week. Remove from the fridge and feed weekly. Once you want to use it, wake it up by feeding it and leaving it at room temp for about 36 hours before baking.




Title: Re: What's for dinner? 2020
Post by: patricia19 on March 26, 2021, 08:47:13 PM
Light Sriracha Turkey Meatballs Recipe

Things You'll Need

1.3 lbs lean ground turkey
¼ cup whole wheat seasoned breadcrumbs (or gluten-free crumbs)
2 tablespoons green onions, finely chopped
1 egg
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 (6-ounce) can tomato paste
¼ cup sriracha sauce
1 cup water
1 tablespoon rice vinegar

Step 1
In a medium bowl, stir together the turkey, bread crumbs, green onions, spices, and egg until just combined (don't over-mix, or the meatballs will become mealy).

Step 2
Using a small cookie scoop, form the meat into balls. Add them to a baking sheet that has been covered with parchment paper.

Step 3
Cover with plastic wrap and freeze for one hour and up to 2 days (this can be done in advance for easy cooking). This step helps the meatballs hold their shape during cooking.

Step 4
In a small bowl, stir together the remaining ingredients to form the sauce and set aside (can be made up to 3 days in advance for ease of cooking).

Step 5
Spray a large non-stick skillet (with a lid) with cooking spray and add to the stove over medium-high heat. Add the meatballs, pulling the pan back and forth over the burner until seared.

Step 6
Arrange the meatballs in an even layer, and reduce heat to medium. Pour the sauce over the meatballs. Add the lid and allow to simmer for 8 minutes or until the meatballs are cooked through.

Serve warm and enjoy!




Title: Re: What's for dinner? 2020
Post by: patricia19 on March 27, 2021, 02:29:31 PM
Pastry tart
Top a ready-rolled sheet of puff pastry with cream cheese or soft goat's cheese loosened with a dollop of creme fraiche (mix in some garlic, black pepper, and fresh herbs if you have them), then top with tomatoes or other vegetables – roasted peppers, courgettes, aubergines, whatever you've got. Bake for around 30-35 minutes at 180 degrees and voilà! Five minutes of minimal effort yields a dinner-party-worthy dish that works just as well as a mid-week meal. Serve with a herby salad and some new potatoes, or on its own as a starter. It's great cold, too. Helen Ullock, London
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 27, 2021, 02:30:42 PM
'Midnight spaghetti'
Any meal we eat after 10pm is frantic and addled. I often want something salty, spicy and flavoursome, preferably in a bowl, so "midnight spaghetti" is my go-to. Put enough spaghetti for two in a pot of heavily salted water and bring to the boil. Finely slice four garlic cloves, a red chilli and the stems of four leaves of rainbow chard (saving the leaves for later) and add to a frying pan with a generous glug of olive oil, then heat gently until golden. Add a couple of teaspoons of capers and a lot of ground black pepper. Roughly chop the chard leaves and a couple of handfuls of parsley. Add the chard leaves to the frying pan along with the almost-cooked spaghetti and 4 tbsp of pasta water. Turn off the heat after a minute or two, add the parsley and stir through, then serve with grated parmesan. The whole meal should take about 10 minutes. Ella Blackburn, teacher, London
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 30, 2021, 01:31:08 PM
Mushroom Risotto Recipe

Here are a few tips:

Cook your mushrooms first, separate from the rice.
Sauté the rice first - just long enough for it to turn translucent.
Gently simmer the risotto as it cooks, stirring frequently.
Use a small, deep, heavy-bottom saucepan that holds the heat.


DESCRIPTION
Risotto with Crimini mushrooms and Parmesan cheese.

INGREDIENTS
Mushroom preparation
1 8-ounce package Crimini or baby Bella mushrooms, cleaned and quartered

1 tablespoon unsalted butter

1 tablespoon extra virgin olive oil

Pinch of salt

Rice preparation
2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

1 cup onion, diced

1 cup dry Arborio rice

1/3 cup dry white wine

2 ½ cups chicken stock, homemade if possible

¾ cup grated Parmesan cheese

Salt and pepper to taste

INSTRUCTIONS
To prepare the mushrooms, clean the mushrooms by brushing them off (avoid washing with water) and cut into quarters (stems may be left on).

In a medium sauté pan, melt the one tablespoon each of butter and olive oil. Add the cleaned and quartered mushrooms and sauté over medium-high heat until lightly browned, stirring frequently. (Note – it's important to sauté the mushrooms over somewhat high heat in order to get the mushrooms to release their moisture without steaming.)

Once the mushrooms are lightly browned and tender and plump, sprinkle lightly with just a touch of salt and allow to sauté for another minute more – this step will release just a bit more of the moisture in the mushrooms. Remove the mushrooms from the heat and set aside.

To prepare the rice, in a medium heavy-bottomed saucepan, melt the butter and olive oil together over medium-high heat. Add the diced onion and sauté for 5 minutes, until the onions are translucent.

Add the Arborio rice, stirring frequently for 2-3 minutes until the rice is just starting to turn lightly golden.

Quickly pour in the white wine and allow the liquid to boil and be absorbed into the rice. Then pour in ¼ cup of chicken stock to the rice, stirring constantly. (If necessary, adjust the heat under the pot – you want a medium simmer.) Add more stock ¼ cup at a time – adding more stock just as most but not all of the liquid has been absorbed before adding in more stock.)

Cook the rice and stock together in this manner for approximately 25 minutes or so – until the rice is tender but not mushy. Turn the heat off when there is still some liquid remaining in the rice and stir in the Parmesan cheese and mushrooms and salt and pepper to taste. Stir to combine completely.

Remove from heat and cover – let sit for 5 minutes before serving.
Note: Risotto may be reheated by adding in some additional chicken stock and stirring to incorporate into the risotto.



Title: Re: What's for dinner? 2020
Post by: patricia19 on March 30, 2021, 02:39:05 PM
CRISPY BAKED POTATO WEDGES

Oven-Baked Potato Wedges' recipe comes out super crispy with a shortcut soaking technique, which draws the starch out of the potato for extra golden-brown crispy deliciousness! You can use any seasoning mix you want for a super versatile side dish for burgers, chicken, or just on their own dipped in ketchup or BBQ sauce.

INGREDIENTS AND SUBSTITUTIONS
Russet Potatoes – scrubbed clean and cut into 8 wedges each. Another kind of potato will do in a pinch, but russets will allow for the best texture and size.

Extra-Virgin Olive Oil – or another cooking oil of preference.

Seasoning Mix – I used BBQ seasoning. You can use taco seasoning, Greek seasoning, Za'atar, Cajun seasoning, or any other kind you like! Just make sure your seasoning mix has salt (and if it doesn't, replace 1 teaspoon of it with 1 teaspoon of kosher salt). You can also use 1 teaspoon each of salt and pepper if you want to keep things simple instead of a seasoning mix.

Parsley to garnish (optional) and Ketchup or BBQ sauce or another sauce for dipping (also optional).

HOW TO MAKE CRISPY BAKED POTATO WEDGES

COVER the potatoes with water in a large bowl. Microwave on high for 2 minutes and allow to sit for 5 minutes. (Alternatively, you can let them soak in water overnight in the fridge.)
REMOVE the potatoes from the water and PAT DRY with a towel.

Add the potatoes back to the bowl along with olive oil and seasoning. Stir to coat well (your hands will work best to ensure even coating on all the potatoes).

BAKE and 400 degrees F on a parchment-covered baking sheet (arrange so they aren't touching as much as possible) for 30 minutes, then flip and bake 20 more minutes.
Serve with ketchup, BBQ sauce, avocado sauce, or another dipping sauce (I love a mix of mayo, lemon juice, and minced raw garlic for fries!).

Title: Re: What's for dinner? 2020
Post by: so_P_bubble on March 31, 2021, 03:38:21 AM
I coat the potatoes by putting them in a small plastic bag with the oil and seasoning, I then massage the bag. That way I don't get seasoning all over my hands!
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 31, 2021, 09:30:33 AM
That's a good idea Bubble. I will sometimes use a small spray bottle, and I have several on hand from Amazon and a small lidded bowl. I never seem to have bags on hand other than the gallon-sized ziplock freezer bags.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 31, 2021, 11:12:35 AM
Sausage and Egg Casserole

Total Time
Prep: 15 min. + chilling Bake: 40 min. Makes 10 servings

Ingredients
1 pound bulk pork sausage
6 large eggs
2 cups 2% milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded cheddar cheese

In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage.

Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.

Do you have to brown sausage before putting it into the casserole?
It's not imperative but highly recommended because browning removes excess fat, providing more flavor to the finished product.
If you don't cook the sausage ahead of time, be sure to check that the meat is fully cooked after the 40-minute baking time and bake longer if needed. If you have leftover pork sausage, use it up in other pork sausage recipes.

Can the egg casserole be frozen?
Yes, you can freeze this egg and sausage casserole. Tightly wrap and freeze the unbaked casserole for up to 3 months. To bake, completely thaw in the refrigerator for 24 to 36 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean.
Have leftovers? Freeze individual servings of the cooked casserole for an easy morning breakfast by thawing and reheating in the microwave.
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 05, 2021, 11:05:24 AM
CRANBERRY CHICKEN SALAD WITH AVOCADO

Ingredients

▢1 medium avocado mashed

▢1 cup Greek yogurt

▢1/3 cup dried cranberries

▢3 stalks celery finely diced

▢1/3 cup chopped shelled pistachios

▢3 cups diced cooked chicken note: I prefer poaching so it's moist and unbrowned

▢3 tbsp finely minced red onion or shallot

▢Salt and pepper to taste

Instructions

Combine Greek yogurt and avocado by mashing together with a fork until well combined and smooth.

Add remainder of ingredients including cranberries, celery, red onion, chicken, and pistachios.

Mix until well combined and season with salt and pepper to taste. Enjoy with toast, crackers, or in lettuce cups.


Title: Re: What's for dinner? 2020
Post by: patricia19 on April 09, 2021, 12:55:53 PM
Texas Sheet Cake Recipe

Things You'll Need

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

6 tablespoons cocoa powder

2 sticks (1 cup) salted butter

1 cup warm water

2 teaspoons vanilla extract

1/2 cup buttermilk

2 large eggs, lightly beaten

Tip
Be sure to use salted butter. The salt will help balance the sweetness of the cake.

Step 1
Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, combine the flour, sugar, and baking soda. Whisk well.

Step 2
In a pan or small pot over medium-low heat, add the butter, warm water, and cocoa powder. Whisk until smooth and combined.

Step 3
Add the butter mixture to the dry ingredients and mix well.

Step 4
Add the eggs, buttermilk, and vanilla. Mix well.

Step 5
Grease or line a 12"x18" metal sheet pan with parchment paper. Pour the batter into the pan, spreading it out into an even layer.

Tip
Some people use 9"x13" or 10"x15" sheet pans to make this sheet cake. If you decide to use a smaller pan, be sure to increase the baking time by a few minutes.

Step 6
Bake for 20 minutes or until a toothpick comes out clean. While the cake is baking, make the frosting.

Chocolate Frosting

Things You'll Need

3 1/2 cups powdered sugar

1 stick (1/2 cup) salted butter

1/3 cup cocoa powder

1 teaspoon vanilla extract

1/3 cup buttermilk

1 cup chopped pecans

Tip
It's said a true Texas sheet cake is made with pecans. However, some people like to use chopped walnuts instead.

Step 1
While the cake is baking, melt the butter in a pan over medium heat. Once melted, add the buttermilk and cocoa powder and mix until combined.

Step 2
While the pan is still on the stovetop, slowly add the powdered sugar and vanilla extract. Mix until combined and smooth.

Meanwhile, remove the cake from the oven. Let cool until it's warm but no longer hot.

Step 3
Remove the warm frosting from the stovetop. Spread it onto the cake and add the chopped pecans.

Once the cake completely cools, slice into squares and enjoy.

Title: Re: What's for dinner? 2020
Post by: so_P_bubble on April 10, 2021, 03:19:20 AM
How many grams are there in a stick of butter?
Title: Re: What's for dinner? 2020
Post by: JaneS on April 10, 2021, 07:57:29 AM
113.4 grams....at least that's what it says on my butter stick!
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 10, 2021, 09:55:03 AM
Mine says 113 grams as well.

How to Make Homemade Buttermilk

What you'll need:

Milk
Vinegar, fresh lemon juice, or cream of tartar

For each cup of buttermilk:

To make buttermilk with vinegar, a tried and true method, use 1 tablespoon white vinegar, plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.

Use the same method to make buttermilk with lemon juice. Combine 1 tablespoon lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.

To make buttermilk with cream of tartar, the ratios are different. Use 1-3/4 teaspoons cream of tartar plus 1 cup milk.

Buttermilk Alternatives

Yogurt makes a great substitute for buttermilk. Just use 1 cup of yogurt for each 1 cup of buttermilk in your recipe. If using thick yogurt, like Greek yogurt, thin it with some water and measure out a cup.
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 11, 2021, 12:57:53 PM
DILL POTATO SALAD WITH MUSTARD BUTTERMILK DRESSING

This easy potato salad is packed with fresh dill, dijon, and whole-grain mustard and coated in creamy buttermilk dressing! It's the perfect make-ahead side for picnics and potlucks and is best served cold.

Course: SideCuisine: American Servings: 8 servings Calories: 277kcal Author: Elizabeth Lindemann

Ingredients
3 lbs. red potatoes
3/4 cup mayonnaise
1/3 cup buttermilk
1/4 cup fresh dill roughly chopped
1 tablespoon dijon mustard
1 tablespoon whole grain mustard
kosher salt
black pepper
2 ribs celery diced
1/2 cup red onion diced
Green onions for garnish optional

Instructions
Place the potatoes in a large pot and cover them with water. Add a generous amount of kosher salt (about 2 tablespoons) and bring to a boil. Turn the heat down and simmer until tender (pierce with a fork to check doneness, about 30 minutes). Strain, and allow to cool until you can handle them.

Meanwhile, whisk together mayo (3/4 cup), buttermilk (1/3 cup), fresh chopped dill (1/4 cup), dijon mustard (1 tablespoon), whole grain mustard (1 tablespoon), and kosher salt and black pepper to taste in the bottom of a large bowl.

Set aside about half of the dressing in a small bowl or container. Cover and refrigerate.
When potatoes are cool enough to handle (after about 10 minutes), cut them into approximately 1-inch pieces. Add them to the dressing along with the 2 ribs diced celery and 1/2 cup red onions.

Refrigerate for at least an hour before serving (or overnight). Just before serving, mix the remaining dressing into the potato salad. Garnish with green onions, if desired.

Notes
Money-Saving Tip: baby red potatoes are more expensive than large red potatoes. Baby will cook faster, but larger red potatoes will be cheaper.

If you don't have buttermilk, you can mix 1 cup of milk with 2 tablespoons of vinegar. You can also use plain yogurt. Tip: this works in almost all recipes that require buttermilk, like pancakes.

To make this Dairy-free omit the buttermilk, add more mayo with a bit of vinegar or lemon juice, or even pickle juice for added acidity.

Title: Re: What's for dinner? 2020
Post by: Amy on April 11, 2021, 01:59:59 PM
Patricia perfect summer salad!  I have been looking up the green pea salad and will have a go at that one. Thank you for the recipe.
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 11, 2021, 02:18:26 PM
For your "spare time."

https://duckduckgo.com/?q=green+pea+salad&atb=v256-1&ia=recipes

Title: Re: What's for dinner? 2020
Post by: Amy on April 11, 2021, 02:31:18 PM
Oh my gosh!! Lots to chose from, thank you..
Title: Re: What's for dinner? 2020
Post by: Amy on April 13, 2021, 09:58:43 AM
[color=black

Pickled Red Onions

Ingredients

1 medium red onion
1 clove garlic , peeled
1/2 teaspoon whole mixed peppercorns
1 bay leaf
1 cup apple cider vinegar
1 cup water
1/4 cup granulated sugar
1 tsp kosher salt

Instructions

Slice the onions to 1/8-inch thickness (ideally with a mandolin for uniformity), and stuff in a 16 ounce mason jar (that has a lid.) Place the garlic clove and peppercorns in the jar and slide the bay leaf in between the onions.

In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring mixture to a boil and whisk until sugar is dissolved, about 30-60 seconds.

Pour hot mixture over the onions, making sure they're submerged in the liquid. Fasten with the lid.

Set aside to cool to room temperature, then transfer to the refrigerator.


.
The pickled onions are ready to eat once they're bright pink and tender – about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions.
[/color]
Title: Re: What's for dinner? 2020
Post by: Amy on April 13, 2021, 10:01:07 AM


Jane, this one is for you!!

Pickled Radishes


Ingredients

1 bunch radishes (18-20 average size radishes)
1/2 teaspoon whole mustard seeds
1/4 teaspoon red pepper flakes
5 whole black peppercorns
1 clove garlic , peeled
1 cup apple cider vinegar
1 cup water
1 tablespoon granulated sugar
2 teaspoons kosher salt
Instructions
To prepare the radishes: Slice off the green tops and bottoms of the radishes, scrub clean, then use a sharp chef's knife or mandolin to slice the radishes into very thin rounds.
Pack the rounds into a pint-sized canning jar. Top the rounds with the mustard seeds, red pepper flakes, peppercorns, and garlic clove.
To prepare the brine: In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring mixture to a boil and whisk until sugar is dissolved, about 30-60 seconds.
Pour hot mixture over the sliced radishes, making sure they're submerged in the liquid. Fasten with the lid.
Set aside to cool to room temperature (about 1 hour), then transfer to the refrigerator. Enjoy the next day for best flavor.
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 13, 2021, 10:02:08 AM
Sunday Gravy

 Prep Time: 15 mins  Cook Time: 2 hours 30 mins  Total Time: 2 hours 45 minutes  Yield: 10-12 servings
 
DESCRIPTION
We recommend preparing this on Saturday – the day before your Sunday meal – so the flavors can meld. Also – the prep time listed does not include time to prep meatballs.

INGREDIENTS
½ of this recipe for Italian-Style Meatballs, see below
1 cup extra virgin olive oil, divided
1 pound beef shin steak or other bone-in beef cuts
1 ½ pounds lean bone-in pork chops
1 ¼ pound pork spareribs (5–6 ribs)
1 pound Italian sweet sausage
2 cups chopped onions
2 tablespoons chopped garlic
2 teaspoons chopped fresh mint, divided
2 teaspoons chopped fresh basil, divided
½ teaspoon red pepper flakes, divided
2 6-ounce cans of tomato paste
2 28-ounce cans crushed good quality tomatoes such as Cento or Pastene
5 cups of water
1 teaspoon salt
½ teaspoon freshly ground black pepper

INSTRUCTIONS
Make raw meatballs according to the recipe and roll them into 12 even balls. Do not fry ahead but set aside refrigerated.

In a large heavy-bottomed pot or Dutch oven, heat ¼ cup of the olive oil over medium to medium-high heat and brown all meat in three batches (except meatballs). Each batch should take about 3-4 minutes on each side. Do not crowd pan. As each batch is browned on both sides, remove to a platter.

Add the remaining olive oil to the pan drippings and add onions, garlic, half of the mint, half of the basil, and half of the red pepper flakes. Cook about three minutes or until onions are transparent, scraping up all brown bits from the bottom.

Add tomato paste and stir to combine. Add canned tomatoes and water. Add salt and pepper and stir. Stir in the other half of the mint, basil, and pepper flakes and place the pot over a heat diffuser.

Add the cooked meat back in, and any juices collected from the platter and stir into the sauce.

Gently place the meatballs over the top, spooning a little gravy over them, and gently push them into the gravy.

Get the heat to a medium simmer, cover and cook for one hour, occasionally making sure nothing sticks to the bottom with a large wooden spoon.

After an hour, spoon out the meatballs and cook the gravy for an additional hour uncovered.

After the full two hours, collect the fat that pools at the top and discard it. Or chill the mixture overnight (better the next day) and pick off the fat that congeals at the top. Just before the meat is fully cooked, add the meatballs back in. Easier to spoon the fat off the top before placing the meatballs back in.

Serve over spaghetti with a nice crusty Italian bread and grated Parmesan Reggiano cheese.

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 13, 2021, 10:10:31 AM
italian Style Meatballs

https://www.afamilyfeast.com/italian-style-meatballs/

The meatballs are fully cooked and can be used in a variety of recipes. For spaghetti and meatballs, put the meatballs directly into a pot of your favorite tomato sauce and continue to cook in the sauce for another five to ten minutes. Or place them into hot stock for an Italian Meatball soup.
These meatballs freeze well. Freeze on a single layer in a dish or pan. Once frozen, place in zip lock bags and place back into the freezer.



Title: Re: What's for dinner? 2020
Post by: patricia19 on April 13, 2021, 01:20:35 PM
From Cravings   https://tinyurl.com/yp5m3nyn

Thai PAD SEE EW USING BOW-TIE PASTA!

SERVES: 4 PREP: 10 MINUTES TOTAL TIME: 40 MINUTES (INCLUDING MARINATING)


FOR THE "BOW-TIE" SEE EW:

INGREDIENTS

½ pound boneless, skinless chicken thighs or pork shoulder, cut into bite-size pieces

1 teaspoon ground white pepper

1 tablespoon oyster sauce

1 teaspoon sesame oil

1 teaspoon light brown sugar

12 ounces bow-tie pasta

¼ cup vegetable oil


6 cloves garlic, finely chopped

4 large eggs, lightly beaten

½ pound Chinese broccoli or regular broccoli, cut into ½-inch pieces (about 2 cups)

¹⁄3 cup Thai sweet dark soy sauce (store-bought or homemade)

2 tablespoons light soy sauce

½ cup fresh basil leaves

+ Pickled Chile Vinegar and Roasted Chile Powder (recipes follow) for serving

FOR THE PICKLED CHILE VINEGAR:

1 jalapeño pepper

1 cup distilled white vinegar or apple cider vinegar

FOR THE ROASTED CHILE POWDER:

2 cups dried red chiles, such as Thai, de árbol, or japones

DIRECTIONS

MAKE THE PICKLED CHILE VINEGAR:
Halve the jalapeño lengthwise and remove the seeds, then thinly slice crosswise. Combine the vinegar and jalapeño in a glass jar or other airtight container. For the best flavor, refrigerate overnight before using. The vinegar keeps in the fridge for 2 months.

MAKE THE ROASTED CHILE POWDER:
Preheat the oven to 350°F. If you have an oven hood fan, turn it on.

Spread the chiles evenly across a sheet pan and roast for about 6 minutes, checking them halfway through. The chiles are done when they change color from red to a very dark reddish-brown. Watch closely near the end to make sure they don't burn.

Transfer chiles to a plate and let cool completely. Place them in a mortar and grind with the pestle until they're the size of red pepper flakes (or use a spice grinder or small blender on high speed for 10–15 seconds; make sure the blender is totally dry). Store the chile powder in an airtight container; it keeps for about 3 months or longer if kept in the freezer.

MAKE THE "BOW-TIE" SEE EW:
In a medium bowl, combine the chicken, white pepper, oyster sauce, sesame oil, and brown sugar, tossing to coat. Cover and marinate at room temperature for 30 minutes to 1 hour (or overnight in the fridge).

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta a few minutes less than package directions for al dente, then drain well.

In a wok or large skillet, heat 2 tablespoons oil over medium-high heat until shimmering hot.

Add the garlic and cook until fragrant, about 20 seconds. Stir in the chicken and broccoli and cook, often stirring, for about 3 minutes, until the meat is lightly browned and the broccoli is almost tender.

Stir in the eggs and cook until the eggs are dry and lightly browned, about 1 minute. Stir in the pasta, sweet soy sauce, and light soy sauce. Cook, often tossing, until the pasta is warmed through and coated evenly in sauce, about 3 minutes. Stir in the basil and turn off the heat.

Serve immediately with the pickled chile vinegar and chile powder on the side.
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 15, 2021, 06:09:24 PM
Lemon Thyme-Peach Lemonade

Prep 15 Minutes    Chill two or more hours.

1/4th to 1 cup sugar
3-4 fresh lemon thyme or thyme sprigs Optional more for garnishes
2 cups freshly squeezed lemon juice
(10 to 11 lemons) roll back and forth on the counter
a few times to extract more juice
1 11-oz. can(1 1/2 cups) peach nectar
lemon slices

1) In a large pitcher, combine sugar and thyme sprigs
gently crush thyme with the back of a wooden spoon.
Add the water, lemon juice, stir until sugar is dissolved, and peach nectar.
Cover, chill for two to twenty-four hours.

2)  Serve with lemon slices and, if desired, additional thyme sprigs.
It makes 8 8-ounce servings or can be double or more for larger groups.

This is delicious at a picnic, barbeque, or any outdoor activity.

I personally recommend it angelface555












Title: Re: What's for dinner? 2020
Post by: JaneS on April 15, 2021, 10:24:00 PM
OKAY, AMY! The pickled radishes are doing their overnight thing in the fridge tonight and I'll let you know tomorrow how they turned out.  I also had enough radishes to make fried radishes for supper.  Ummmmmm, ummmmm good!  And I have all the stuff laid out to do the pickled onions tomorrow.  Gonna be some good salads and sandwiches around here!

PATRICIA, my Italian Mother-in-Law ALWAYS made her meatballs with ground pork.  And the huge pot of sauce ALWAYS had pork chops thrown in.  It took me a long time to put her recipe together and do it for myself but I made it.  My husband kept saying, "It's ALMOST as good as MOM's" and then one day he said, "Did Mom give you this sauce?"  I knew I'd made it!  Her parents emigrated her from Italy so she really did make Italian food and she made it great!
Title: Re: What's for dinner? 2020
Post by: Amy on April 17, 2021, 06:48:04 AM
Jane, anxious to know how they both turned out. I do have the red onion to pickle just need to do it!
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 17, 2021, 02:57:58 PM
Strawberry Coriander Compote
Comfort cooking for two

Yield 1 and 1/2 cups

12 ounces strawberries, frozen or fresh, are fine

3 Tablespoons agave nectar, honey, or sugar

1/4 teaspoon ground coriander

juice of 1/2 lemon

In a 2 quart saucepan, combine all ingredients except the lemon juice over medium heat. Stirring occasionally until the strawberries plump and slightly thicken about five minutes.

Stir in lemon juice and taste-add additional sweetener if desired.

Serve with pancakes, waffles, yougart, or oatmeal.

Stir any leftovers in the fridge for up to five days.
Title: Re: What's for dinner? 2020
Post by: JaneS on April 17, 2021, 05:00:54 PM
I retested the pickled radishes today and they're still delicious!  I also tried the onions today and they are just as good!  I taste tested them and then I added them to my sandwich for lunch.  It was same old PA Lebanon bologna but with a SPECIAL touch!  UMMMM  UMMMM Goooooood!
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 19, 2021, 11:18:15 AM
WHITE TEXAS SHEET CAKE

YIELD: 12X18-INCH PAN PREP TIME: 15 MINUTES COOK TIME: 25 MINUTES TOTAL TIME: 40 MINUTES

INGREDIENTS
CAKE:
 2 cups all-purpose flour
 1 1/2 cups granulated sugar
 1 teaspoon salt
 1 teaspoon baking powder
 1 cup (2 sticks) butter
 1 cup water
 1/2 cup sour cream, light or regular
 2 large eggs
 1 teaspoon almond extract
 1 cup sweetened, shredded coconut (optional)

ICING:
 1/2 cup (1 stick) butter
 1/4 cup milk
 1/2 teaspoon almond extract
 3 cups powdered sugar

INSTRUCTIONS
Preheat the oven to 350 degrees F. Lightly coat a 12X18-inch rimmed baking sheet with nonstick cooking spray. Set aside.
In a large bowl, combine the flour, sugar, salt, and baking powder; set aside. In a medium saucepan, combine the butter and water and bring to a boil. Once it comes to a rolling boil, please remove it from the heat and stir it into the flour mixture until combined. Whisk in the sour cream, eggs, almond extract, and coconut (if using).

Spread the batter evenly into the prepared pan and bake for 20-25 minutes.

Toward the end of the baking time for the cake, in a saucepan, combine the butter and milk for the icing. Bring to a boil over medium heat, stirring occasionally. Remove from the heat and whisk in the almond extract and then gradually whisk in the powdered sugar until smooth.

Once the cake has been taken out of the oven, pour the icing over the warm cake.

NOTES
Halving the Recipe: ok, let's talk. You could {probably} halve the recipe for a 9X13-inch pan, but I haven't tried it yet, so experiment and let me know how it goes.

Coconut Version: also, if you want to take this to a coconut-crazy level (which I've done and absolutely died over), sub the butter for organic, extra-virgin coconut oil in the cake and the icing, switch out the almond extract for coconut extract (or vanilla extract) and sprinkle toasted coconut over the top of the iced cake.

Coconut Oil: the coconut oil gives it a slightly sweeter taste but is delicious. I've made it the original way (as posted) and the coconut way, and both are phenomenal.

Extract: if you don't love the flavor of almond extract, sub in vanilla extract.

https://www.melskitchencafe.com/white-texas-sheet-cake/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 19, 2021, 05:14:33 PM
Béchamel is a standard white sauce and one of the five mother sauces of classical cuisine. This recipe includes several variations, including Mornay, mustard sauce, herb sauce, and more.

This is a medium sauce. For a thin sauce, use 1 tablespoon of butter and 1 tablespoon of flour. For a thick sauce, use 3 tablespoons of butter and 3 tablespoons of flour.

Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup heated milk
salt to taste
white pepper to taste
Optional: freshly ground nutmeg

Steps to Make It
Melt butter in a saucepan or saucier over medium heat. Add flour and stir until mixture is well blended. Cook, stirring constantly, for 2 minutes.

Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens.

Simmer, stirring frequently, over very low heat for 5 minutes.

Season with salt and pepper to taste and add a little nutmeg, if desired.

Recipe Variations
Mornay Sauce: Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.

Velouté Sauce: Substitute chicken, beef, fish, or vegetable broth for the milk.
Herb Sauce: Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.

Cream Sauce: Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.

Mustard Sauce: Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 19, 2021, 05:17:04 PM
BBQ Food
Barbecue Sauces Recipes

https://www.thespruceeats.com/top-barbecue-sauce-recipes-333728

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 19, 2021, 05:21:37 PM
Rémoulade Sauce

This version does not use horseradish, but feel free to add about 1 to 2 tablespoons if you'd like. The chopped cornichon pickles, capers, and mustard add fabulous flavor to the mayonnaise, making it reminiscent of tartar sauce. If you can't find cornichons, use chopped sour or dill pickles, or dill pickle relish.

Ingredients

3/4 cup mayonnaise
1 1/2 tablespoons finely chopped cornichon (or good dill pickle relish)
1 teaspoon capers, finely chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon spicy brown mustard (or grainy Dijon)
2 teaspoons finely chopped parsley
1/4 teaspoon dried tarragon
1 dash hot sauce, or to taste
Kosher salt, to taste

Steps to Make It

Gather the ingredients.

In a bowl, combine the mayonnaise, chopped cornichon or relish, chopped capers, lemon juice, mustard, parsley, and tarragon.


Taste and add hot sauce and salt, as needed.

Cover and refrigerate the rémoulade sauce until serving time.

What to Serve Rémoulade With
Crab cakes
Fish and chips
Fried oysters
Fried pickles
Grilled fish sandwich
Shrimp cocktail
Hot dogs with bacon, lettuce, and tomato
Crab salad
Lamb burger
Hush puppies
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 19, 2021, 05:25:58 PM
Chimichurri is an Argentine sauce typically used with red meat, but it is also excellent with fish and seafood. The traditional recipe always has parsley, garlic, and oregano, but you can mix it up from time to time depending on what herbs you have. Mint and borage (which tastes like cucumbers) are excellent substitutes with seafood.

Ingredients
1/2 cup water
1 teaspoon salt
4 to 6 garlic cloves
1 cup parsley (or borage or watercress leaves)
1/2 cup oregano leaves (or 2 tablespoons dried)
2 teaspoons hot pepper flakes (or 1 teaspoon cayenne pepper)
1/4 cup red wine vinegar
1/2 cup olive oil
Steps to Make It
Gather the ingredients.

Heat the water and dissolve the salt in it. Remove from heat. When water is cool enough to stick your finger in, proceed with the chimichurri.

Put everything except the olive oil into a food processor and pulse to combine. You can puree it or leave it chunky, as you prefer.

With the motor running, drizzle in the olive oil and buzz for 30 seconds to a minute. Allow it to marinate for a few hours before serving.

Enjoy!

Tips
Chimichurri should hold up for a week or two in the fridge.
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 19, 2021, 05:29:13 PM
Satay Sauce

Prep:
10 mins
Cook:
0 mins
Total:
10 mins
Servings:
4 to 6 servings
Yields:
1 1/2 cups

Ingredients

1 cup unsalted fresh dry roasted peanuts
1/3 cup water
1 to 2 cloves garlic, minced
1/2 teaspoon dark soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar
1 to 2 tablespoons fish sauce (or 1 1/2 to 2 1/2 tablespoons soy sauce)
1/2 teaspoon tamarind paste (or 1/2 tablespoon lime juice)
1/2 teaspoon cayenne pepper (or 1 teaspoon Thai chile sauce), more or less to taste
1/3 cup coconut milk

Steps to Make It
Gather the ingredients.

Ingredients for satay peanut sauce
Place all ingredients in a blender or food processor.

Peanuts in food processor
Blend or process until the sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk. Taste and then adjust as needed.

Peanut sauce
Serve warm or at room temperature with chicken, pork, beef, or vegetarian satay, or your favorite recipe. Enjoy.

Finished bowl of satay peanut sauce

Tips
Finding the balance in this sauce is key. To adjust the flavor, blend in one of the recipe's ingredients until it's to your liking:

Add more fish sauce or soy sauce if not salty enough.
Make it spicier with more cayenne.
When it's too salty, add a squeeze of fresh lime juice.
If you'd prefer it sweeter, add a little more sugar.
To make it vegetarian, use soy sauce instead of fish sauce.
This sauce tends to thicken as it sits; add a little water or coconut milk to thin it out as needed.

What Do You Serve Peanut Sauce With?
The peanut sauce can be used for all kinds of things beyond satay. Satay sauce is excellent as an all-purpose Asian salad dressing and a dip for fresh spring rolls. Use it to make a delicious cold noodle salad or as a marinade for grilled chicken or tofu. It's also a great dip for a snack of fresh raw veggies.

How to Store and Freeze Satay Sauce
This satay stores well if kept covered in the refrigerator for two weeks. It can also be frozen in ice cube trays, then transferred to a freezer-safe storage bag or container and kept in the freezer for up to six months.

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 19, 2021, 05:31:07 PM
Caramel Sauce

Prep:
8 mins
Cook:
8 mins
Total:
16 mins
Servings:
12 to 16 servings

This wonderful creamy caramel sauce is a snap to prepare and it's delicious over ice cream or bread pudding.

Ingredients
1 1/2 cups brown sugar (packed)
4 tablespoons flour
1 cup water (boiling)
Dash salt
2 tablespoons butter
2 tablespoons heavy cream
Vanilla (to taste)

Steps to Make It
Mix sugar with flour in ​a saucepan; blend well. Add water and salt.

Stir while cooking for 6 to 8 minutes. If too thick add a little more water.

Remove from heat; stir in butter, cream, and vanilla to taste.

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 19, 2021, 05:34:59 PM
Bolognese Sauce

Prep:
30 mins
Cook:
2 hrs 30 mins
Total:
3 hrs
Servings:
4 to 6 servings

Ingredients
6 to 8 ounces ground beef (it shouldn't be too lean, or the sugo will be dry)
Optional: 2 ounces pancetta (minced; if you omit it increase the beef)
1 1/2 tablespoons olive oil
1/4 medium onion (minced)
1/2 carrot (minced)
1 stalk celery (minced)
1/2 cup red wine (dry)
3/4 cup tomatoes (crushed or 2 tablespoons tomato paste dissolved in 1/2 cup water)
8 ounces beef broth (If you don't have any, dissolve half a bouillon cube in a cup of boiling water)
1 pinch salt
1 pound pasta
Garnish: freshly grated Parmigiano

Steps to Make It
Mince the pancetta and the vegetables, and sauté them in a casserole or Dutch oven with the oil. When the onion is golden, add the ground meat and continue cooking till it's browned.

Stir in the wine and let the sauce simmer till the wine has evaporated, then add the tomatoes, a ladle of broth, and check the seasoning.

Continue simmering over a very low flame for about 2 hours, stirring occasionally, and adding more broth if the sugo looks like it's drying out. The sugo will improve steadily as it cooks, and if you have the time simmer it longer - some suggest it be simmered for 6 hours, adding boiling water or broth as necessary. When it is done it should be rich and thick.

This Sauce Invites Improvisation
Ground Meat. A spectacularly good Sunday dinner dishes is bracioline al sugo, cutlets in sauce. Make the sauce with 3/4 of a pound of ground meat, adjusting the other ingredients accordingly, and buy a pound of thinly sliced cutlets as well - they needn't be an expensive cut - ask your butcher to cut some 1/4 inch slices from the rump or the round.

Add them when you add the ground beef, and cook the sugo as you normally would.
Serve paste al sugo as a first course, and the cutlets as a second course, with boiled spinach that's been reheated by tossing in a pan with a quarter cup of olive oil and a minced clove of garlic. If you want to try something even better, substitute ossibuchi for the cutlets. Figure one ossobuco per diner, and remember to snip the fatty membranes around the ossibuchi in a couple of places or they will shrink and the ossibuchi will curl.

 Flour the ossibuchi and brown them in a skillet while preparing the herbs and browning the ground meat, and drain them before adding them to the pot. Simmer the sauce until the ossibuchi are tender, about three hours.

Pork or Veal. Of course, Sugo alla Bolognese is not the only sugo made in Italy throughout the winter months. Sugo di maiale, pork sauce, is quite nice, as are sugo di vitello/ veal sauce, and sugo d'agnello, lamb sauce. Though they do require some cooking time, you can easily expand them and freeze some for later.


Mushrooms: You may wish to add a few chopped dried porcini (soak them in boiling the water first, and strain and add the liquid as well), or a minced chicken liver to the sauce while it's simmering.

Some cooks use the meat from a link sausage instead of pancetta, whereas others omit the pork entirely, using more beef. If you use more pork the sauce will taste sweeter. Artusi suggests that you may want to stir 1/2 cup of cream into it just before you pour it over the pasta.

Wine: In terms of wine, I'd suggest a relatively light red such as a Chianti Colli Fiorentini.

Freezer Note
This bolognese recipe expands and freezes well, and if you double or triple it, using some and freezing the rest, you will have taken care of several meals.

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 20, 2021, 01:39:41 PM
Homemade Turkey Gravy

2 SERVINGS
1 stick unsalted butter
1 1/2 cups yellow onions (finely chopped, from 2 small onions)
1/4 cup all-purpose flour
chicken broth (Defatted turkey drippings plus, to make 2-1/2 cups)
1 tablespoon cognac (or Brandy)
1 tablespoon heavy cream
1 tablespoon herbs (chopped fresh, such as thyme, sage, rosemary, or parsley)
salt (and pepper, to taste)

HOW TO MAKE TURKEY GRAVY
Begin by melting the butter in a medium saucepan, and add the onions.

Cook until very soft, about 15 minutes.

Whisk in the flour and cook for a few minutes to get rid of the raw flour taste.

Then whisk in your turkey drippings/chicken broth and Cognac.

Cook for about 5 minutes until thickened, then stir in the cream.

Add the fresh herbs.

Then season to taste with salt and pepper. Remember, the gravy should be generously seasoned because turkey is very bland.  Always taste it with a piece of meat to be sure the seasoning is right. That's all there is to it...Enjoy!

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 20, 2021, 01:49:21 PM
You know the packets of dry gravy mix? The ones at the store? You can make your own Homemade Gravy Mix in just a few steps!

Homemade Gravy Mix

3 Ingredients   5 minutes

Ingredients

4 SERVINGS
3 tablespoons beef bouillon granules
3/4 cup flour
1/2 teaspoon white pepper (or ground black)

Optional:

Use seasoned salt
Dry Italian seasoning
Dry Ranch Seasoning
Grated garlic
Grated onion
Garlic powder
Onion powder
Minced giblets
Pan drippings
Fresh or dried herbs


prep time5 mins
total time5 mins

Ingredients
3 tablespoons beef bouillon granules
3/4 cup flour
1/2 teaspoon ground black or white pepper

Instructions
DRY MIX:
Mix all three ingredients in an airtight container and keep in a dry place for up to 6 months.

TO PREPARE GRAVY:
In a small saucepan, melt 2 tablespoons unsalted butter OR 2 tablespoons meat drippings with 1 cup water, add 2 tablespoons of gravy mix, whisking until smooth. Season with fine sea salt and freshly ground pepper to taste.

Notes
If you are using cubed beef bouillon, use the back of a spoon to break it apart.




Title: Re: What's for dinner? 2020
Post by: patricia19 on April 21, 2021, 03:42:24 PM
Easy Homemade Butter


Homemade Butter is so simple, and you'll wonder why you never made your own butter at home before. With only 4 ingredients, you'll be "churning" every day!

prep time5 mins
total time5 mins

ingredients
1-pint heavy cream
1 teaspoon cheese salt or Kosher Salt
Ice Water
Desired add-ins

Instructions
Place heavy cream in a food processor or blender. Hit blend and watch your appliance do the work. You will see the mixture changes in both consistency and color over about 2-3 minutes.

Continue to mix until the cream separates into butter and butterfat. Drain off butterfat. Discard or reserve for other recipes like White Chocolate and Raspberry Pancakes.

Add 1/2 cup ice water and continue to blend for 30 seconds. Drain off water. Add additional 1/2 cup ice water and repeat. Drain.

Remove from food processor or blender and fold in cheese salt by hand. Mix well, or else you will get a mouth full of salt at some point. Add other flavors and fresh herbs, citrus zest, dried fruit bits, or other spices.

Refrigerate until ready to use in any recipe that requires butter!


Title: Re: What's for dinner? 2020
Post by: patricia19 on April 21, 2021, 03:51:41 PM
Homemade Mayo

Homemade Mayo is easier than ever to make! This blend mayonnaise recipe uses just a few ingredients to whip up a fresh batch of rich, creamy mayo that will taste loads better than any store-bought brand and give you the control over the quality of oil used and salt added.

 I find that making homemade mayonnaise is much more satisfying and tasty. So simple that even my niece and nephew help me make it, all you need is a blender or a really strong whisking arm.

In its most basic form, mayonnaise is made with eggs, oil, and salt. The beauty of making your own mayonnaise is that you can control two of these factors.

You need eggs, otherwise, it isn't mayonnaise, but you can choose the type of oil and amount of salt added. What type of oil do you use in mayonnaise?

Safflower Oil
Canola OIl
Grape Seed Oil
Peanut Oil
Sunflower Oil
Avocado oil

After the base mayonnaise recipe, you can now flavor to your liking. The most popular mayonnaise recipes are lemon juice, Dijon mustard, and fresh herbs.

In order to get the perfect blender emulsification, you want to have the egg yolks at high speed and add the oil in a thin stream while it blends. Likewise, if you choose to do this by hand, you will need to whisk constantly while you pour.

Store in an airtight container in the refrigerator for up to a week!

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 21, 2021, 03:54:41 PM
Homemade ketchup

Ingredients
28 ounces Canned Diced Tomatoes
12 ounces tomato paste
1/2 teaspoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 1/2 teaspoon Dijon mustard
2 teaspoons Cornstarch
1/4 cup Water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon chili powder
1 pinch cumin
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper

Instructions
Combine all ingredients into a large food processor or blender and mix on med-low for 2-3 minutes until everything is well combined and smooth.

Transfer the ketchup to a small saucepan and heat on medium until simmering. Let the ketchup simmer for 15 minutes to allow the flavor to develop.

Once simmered, place the ketchup in an airtight container and let chill in the fridge for at least an hour. Once chill stir the ketchup and enjoy with hotdogs, french fries and ore.


Notes
Leftover Storage: Store leftover homemade ketchup in an airtight container in the fridge for up to 2 weeks. Stir before enjoying.

 Water Note: Start by adding ¼ cup of water to the ketchup. If the ketchup is too thick for your liking you can add more when it is simmering.

Title: Re: What's for dinner? 2020
Post by: Amy on April 21, 2021, 03:58:46 PM
Patricia, I have made butter in the past...lots of it.....starting with about 3 gallons of cream at a time. When I first made it, I used a gallon jar with a paddle that you sat and turned.......as time when on I bought an electric churn.....thought I had died and went to heaven with that!! Made the job so easy!  When your butter starts to come together you lift it out into a clean bowl and wash it.......yes wash it is cold water. Since we were on a well the water was very cold. You are washing the buttermilk out of the butter.  Lightly salt the butter mixing it in to the right taste for you. Save the butter milk for baking, or a neighbour that drank it or feed it to the hens,dog or cats.    Looking back in time...
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 21, 2021, 04:11:11 PM
Amy, that's very close to my method. I've been making so many sauces etc., and they're better tasting and fewer chemicals. My mother never purchased any condiments, and her's were all homemade. I got away from that for a long time, and now I'm back.

I haven't done a large amount at a time, as in your recipe. I'd have to freeze most of it. I received six packages of one-pound Kerry butter from a friend in mid-March, and I'm still on the first lb.

I'm thinking of listing the three types or methods of homemade gravy. I saw one recipe where they said to take a commercial gray powder packet, added stuff to it, and called it homemade!

Gravy, like butter, is extremely simple; why buy a packet of chemicals?
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 21, 2021, 04:17:44 PM
Garlic Butter Steak

Garlic Butter Steak- Grilled Filet Mignon with Brandy Garlic Butter
Garlic Butter Steak is perfect for any occasion! Grilled filet mignon is perfect for a special date night or just for a typical weeknight meal!

prep time 10 mins cook time 15 mins Total time 25 mins

Ingredients
4 beef tenderloin filets
Fine sea salt and freshly ground black pepper
1 tablespoon unsalted butter, divided and softened
2 tablespoons extra virgin olive oil
3 large leeks, white and pale green, sliced and clean
8-ounce cremini mushrooms, cleaned and sliced
4 tablespoons brandy garlic butter
1 tablespoon garlic, minced

Instructions

Start by preparing your fillets. Take out of the refrigerator and season with fine sea salt and freshly ground pepper on both sides. Allow to sit at room temperature while you heat the grill to medium-high heat.

Heat 1 tablespoon unsalted butter and 2 tablespoons extra virgin olive oil in a large skillet. Add leeks, mushrooms, and garlic. Saute until soft, approximately 5-10 minutes.
When the grill is heated, grill for 4-5 minutes on each side. Remove from the grill and allow to sit for a minimum of 3 minutes.

To serve, spoon leeks and mushrooms on a plate, top with grilled beef fillet, and top with a spoonful of brandy garlic butter.



Title: Re: What's for dinner? 2020
Post by: patricia19 on April 21, 2021, 04:21:59 PM
Brandy Garlic Butter

Ingredients

6 tablespoons salted butter
3 tablespoons freshly parsley , chopped
2 cloves garlic , finely minced
1 1/2 tablespoons brandy

Instructions
In a small bowl, combine butter, parsley, garlic and brandy.
Using a fork, mash together until well combined.
Place in the refrigerator until ready to serve.


Title: Re: What's for dinner? 2020
Post by: patricia19 on April 22, 2021, 03:08:43 PM
Copycat Carrabba's Olive Oil Bread Dip

Get the special blend of spices to make Carrabba's Olive Oil Bread Dip at home! I bet you already have everything you need in the pantry for this Italian bread dipping oil.

prep time5 mins
total time5 mins


Ingredients
1 tablespoon crushed red pepper
1 tablespoon freshly cracked black pepper
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried parsley
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1/2 teaspoon dried rosemary
1 1/2 teaspoon coarse sea salt
3 cloves fresh crushed garlic
extra virgin olive oil

Instructions
Combine crushed red pepper, black pepper, oregano, basil, parsley, garlic powder, onion powder, rosemary, sea salt, and crush garlic. Mix well.
If serving immediately, place the dry spice mixture on a shallow plate. Drizzle desired amount of extra virgin olive oil over, serve. Wait to combine extra virgin olive oil and dry spices until right before serving.
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 22, 2021, 03:14:20 PM
Ancho Citrus Baked Salmon

Ingredients

4 salmon fillets, or one large cut into quarters
2 tablespoons lemon juice
2 tablespoons honey
4 teaspoons ancho chili powder
1 teaspoon cumin
1/2 teaspoon sea salt
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
6 ounces frozen orange juice concentrate
Cooking Spray

Instructions

Preheat oven to 400 degrees. Spray a vented broiler pan with cooking spray. Rinse salmon fillets and place them on a broiler pan. Using a vented broiler pan cooks the fish evenly and quicker because the heat is circulating around the entire fillet.

Combine lemon juice through orange juice concentrate in a small saucepan and heat over medium heat until combined. Lower heat to keep warm.

Baste salmon fillets with glaze and place in the oven for 5 minutes.

Remove and baste again. Cook for an additional 5 minutes

Baste and cook for an additional 5 minutes. It will be a total of 15 minutes in the oven.

Fish should flake easily with a fork. Do not serve salmon (unless sushi grade) under medium. Cooking time may vary depending on the thickness of the fillet. Allow sitting for 2-3 minutes before serving.

Drizzle more glaze over fillets or serve with a small dipping container on the side. Enjoy!

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 22, 2021, 03:21:03 PM
Pineapple Pork Curry

Pineapple Pork Curry is a homemade curry recipe using fresh herbs and spices, tender pork, sweet pineapple tomatoes, and citrus for an amazing curry from scratch that everyone will love.

Ingredients

*CURRY POWDER:
1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon fenugreek seeds
10 whole cloves
2 whole star anise
6 green cardamom pods
6 dried lime leaves
1 tablespoon crushed red pepper flakes
1.2 teaspoon freshly grated nutmeg
2 teaspoons turmeric

FOR THE PORK:

2-4 tablespoons extra virgin olive oil
4 pounds boneless pork butt excess fat removed, cut into 1-inch cubes
2 tablespoons kosher salt
1 teaspoon ground black pepper

FOR THE SAUCE:

10 plum tomatoes
1/3 cup extra virgin olive oil
5-6 shallots thinly sliced, about 2 cups
6 garlic cloves thinly sliced
1 Ceylon cinnamon stick
1/3 cup fresh ginger grated or minced
1 tablespoon kosher salt
1 leaf bunch cilantro removed from stems (set aside for serving)
1 5- inch strip orange peel
1 5- strip lemon peel
1/2 cup fresh orange juice
Juice of 1 lemon
Juice of 1 lime
2 1/2 cups pineapple juice
1 1/2 cups fresh pineapple chopped into 1-inch bits

FOR SERVING:
Cilantro-Lime Coconut Rice
Cilantro leaves
Maldon sea salt or another flaky sea salt
Fresh lime wedges
Grilled pineapple slices

Instructions
FOR CURRY POWDER:
Heat a small skillet over medium heat, add whole fennel, cumin, fenugreek, cloves, and star anise, toasting lightly, approximately 5 minutes, or until fragrant.

Combine toasted ingredients with the remaining spices in a spice grinder, clean coffee grinder, or small, high-powered food processor and pulse until mixture is a fine powder. Allow dust to settle with the lid on, then place into a bowl and set aside.

FOR PORK:

Toss 1-inch pork cubes with kosher salt and pepper, equally coating.
In a large skillet, heat 2 tablespoons extra virgin olive oil. Cook pork in batches to be careful not to overcrowd and nicely brown. It might take you 3-4 rounds to do it all. Add additional olive oil as needed. Set pork on a paper towel-lined baking sheet to drain. Set aside.

FOR SAUCE:
Fill a medium saucepan with water and bring to a bowl. Set a medium mixing bowl filled with ice water to the side.

Working in batches, plunge tomatoes into boiling water for 30-40 seconds or until you see the skin starting to pucker. Remove using a knife, score a small "X" on end, and place in the ice bath. Repeat with the remaining tomatoes. The skin should easily peel off. Coarsely chop, set aside with any tomato juice run-off.

In a large oven-safe Dutch oven or heavy bottom saucepot, heat olive oil over medium-high heat. Add sliced shallots, sautéing until soft, approximately 5 minutes.
Add garlic and ginger and continue to cook until all vegetables are lightly browned, an additional 5 minutes.

Stir in tomatoes and Kosher salt, tossing to combine and heat. Wait until the mixture has become dry before adding remaining ingredients, stirring to combine.

Preheat the oven to 350 degrees.

Add curry powder and browned pork. At this stage, you might need to divide into 2 pots to accommodate the volume.

Cook for 1 1/2 hours at 350, stirring occasionally. At 90 minutes, reduce the temperature to 250 degrees for an additional hour.

Fish out citrus peel and cilantro stems.

Serve over Cilantro-Lime Coconut Rice, top with fresh cilantro leaves, Maldon sea salt, fresh lime juice, and garnish with grilled pineapple slices.
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 22, 2021, 03:34:23 PM
Beef Goulash

prep time15 mins
cook time30 mins
total time45 mins

Ingredients

1 1/2 pounds ground beef
1 tablespoon vegetable oil
1 cup bell pepper, chopped
1/2 sweet onion, chopped
2 garlic cloves, chopped
14.5 ounces diced tomatoes
14.5 ounces tomato sauce
8 ounces tomato paste
2 bay leaves
1 tablespoon smoked paprika
1 teaspoon ground black pepper
3 cups beef broth
1 tablespoon gravy master
2 teaspoon dried oregano
2 teaspoons dried flat parsley
2 1/2 cups dry elbow macaroni
1 cup cheddar cheese, shredded

Instructions
In a large pot or Dutch oven, heat ground beef over medium heat. If you are using low fat ground beef, add vegetable oil to prevent it from sticking. Break into pieces and cook fully for approximately 5-9 minutes.

Drain ground beef, discarding any liquid or grease left behind. You don't have to wipe it clean; just pour it out.

Add 1 tablespoon vegetable oil to the hot pot and add bell peppers, onions, and garlic. Saute for 3-4 minutes or until they start to soften. You don't want them to be fully softened.

Add diced tomatoes in juice, tomato sauce, tomato paste, bay leaves, smoked paprika, black pepper, beef broth, gravy master, dried oregano, and dried parsley. Bring to a low simmer.

When simmering, add dry elbow macaroni, being mindful to stir often and scrape the bottom of the pot as it tends to stick.

Simmer for an additional 15-18 minutes or until macaroni is al dente.

Remove from heat and stir in shredded cheddar cheese.

Sample the goulash to determine if it needs additional salt. Since beef broths vary in saltiness, I wait until the very end to decide if it needs additional seasoning.

Allow to sit for 5-10 minutes before serving.

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 22, 2021, 03:53:59 PM
A tip for roasting chickens uses just a couple of lemons, four garlic cloves, butter, sea salt, and pepper that fill the cavity and are eased under the breast skin just before roasting.
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 22, 2021, 07:59:22 PM
From Lifehacker

 Chef Lucas Sin is one of the best Instagram accounts you can follow when it comes to simple, straightforward cooking advice that really ups your kitchen game. From simple roasted sweet potatoes to lasagna, his account is full of solid techniques and delicious recipes, including multiple tomatoes and egg soup versions.


 His most recent post features a simple salt and sugar quick-cure, and it falls into that first category, the solid techniques. It's a basic, easy one that everyone should know, and it will make your fish—any fish—firmer and tastier. Sin picked up the technique in Japan where sushi chefs commonly use it, but that doesn't mean you should think of it "only as a 'sushi chef secret.'" "It's tempting," Sin explains in his post, "but the cliché would betray the fact that the technique is a culture + industry-wide standard practice."

 All you have to do is coat your piece of fish—including the skin side—in a heavy dusting of two parts salt and one part sugar, and wait 15 minutes. The salt and sugar will draw out excess water, giving your fish a firmer, bouncier texture and more intense flavor.

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 23, 2021, 02:03:39 PM
Deviled Egg Macaroni Salad

Deviled Egg Macaroni Salad is a cold macaroni salad using deviled egg filling, pasta, and finely minced vegetables. The perfect make-ahead side dish for parties and potlucks!

prep time15 mins
cook time15 mins
chilling time1 hr
total time30 mins

Ingredients

1 pound uncooked cavatappi pasta
6 eggs, hard-boiled
1 cup mayonnaise
1 teaspoon white vinegar
2 teaspoons Dijon mustard
1/2 teaspoon ground white pepper
1/2 teaspoon Kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 cup carrots, finely minced
1/2 cup celery, finely minced
2 tablespoons red onion, finely minced
2 tablespoon red bell pepper, finely minced
1 tablespoon chives, minced
smoked paprika for garnish

Instructions
Heat water to boil pasta in a large pot or Dutch oven. Bring to a rolling boil and salt well.

Cook pasta until fully done, going 1 minute longer than al dente. Drain and rinse with cold water to stop the cooking process.

Drain well and refrigerate for 30 minutes.

Cut hard-boiled eggs in half, removing yolks and setting whites aside.
Using a grate or fork, mash egg yolks in a small bowl until smooth.
Slowly add mayonnaise, then white vinegar, Dijon mustard, ground white pepper, Kosher salt, smoked paprika, and garlic powder. Chop egg whites until small pieces.

In a large mixing bowl, combine chilled pasta egg yolk mixture, chopped egg whites, and minced carrot, celery, red onion, red bell pepper, and chives. Toss until just mixed, do not stir. Top with additional smoked paprika.

Cover and chill until ready to serve.

Notes:  This is also one of the rare occurrences where using a dried, boxed pasta is preferably. Fresh pasta tastes fabulous when it is cooked fresh, but macaroni salads are going to sit for a while and the sauce they are tossed in will soak into the pasta. Dry pastas are better for this.

Chilled pasta also tosses better and gives you less of a chance for breakage. After boiling, rinse with cold water to stop the cooking process.

Make sure you toss the salad instead of stir it. One of the most common mistakes is a heavy stir and then all the ingredients muddy together making for an unappetizing macaroni salad.

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 23, 2021, 02:11:14 PM
Balsamic Roasted Root Vegetables

Balsamic Roasted Root Vegetables are veggies caramelized with balsamic vinegar and herbs for a crispy exterior but smooth interior.

prep time10 mins
cook time25 mins
total time35 mins

Ingredients

3 medium carrots, cut into 1-inch pieces
1 large parsnip, cut into 1-inch pieces
1 rutabaga, peeled and cut into 1-inch pieces
1 red onion, peeled and cut into eighths
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
2 teaspoon Italian seasoning
1 teaspoon Kosher salt
1/4 teaspoon white pepper

Instructions

Preheat oven to 400 degrees.

In a large mixing bowl, whisk together balsamic vinegar, olive oil, Italian seasoning, Kosher salt, and white pepper.

Toss with cut vegetables. Using a slotted spoon, toss vegetables to a large rimmed baking sheet, arranging in a single layer.

Roast for 20-25 minutes.
Remove and allow steam to release before transferring to a serving dish.


Title: Re: What's for dinner? 2020
Post by: patricia19 on April 23, 2021, 02:14:35 PM
Fresh Fruit Salad

This is the best fruit salad recipe! With an easy fruit salad dressing of agave and fresh mint, it's the perfect refreshing salad recipe for summer!

prep time 20 mins
cook time 0 mins
total time 20 mins

Ingredients

4-6 cups fresh fruit, cut into bite-size pieces
2 tablespoons light agave nectar
1 tablespoon fresh mint, small leaves, or minced

Instructions
In a small bowl, combine light agave nectar with mint.

Drizzle fruit salad with agave nectar mixture.

Serve immediately.


Fruit Salad.jpg
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 24, 2021, 02:46:40 PM
How to Quickly Pickle Vegetables

Written by: JESSICA FORMICOLA

Step-by-step instructions on how to quickly pickle vegetables for salads, sides, and any dish that needs a little pick me up. Plus ideas for the best vegetables to pickle!

prep time 5 mins cook time 5 mins cooling time 20 mins

Ingredients

1 cup vegetables
½ cup vinegar
½ cup water
2 tablespoons white sugar
1 tablespoon kosher salt

Instructions

1. Add the vinegar and water along with the sugar and salt in a small saucepan and whisk everything together; bring to a low boil or until sugar and salt have dissolved.

2. Take it off the heat.

3. Pour the hot liquid over the veggies and along with any optional ingredients. Allow everything to come to room temp before using the pickles.


Title: Re: What's for dinner? 2020
Post by: patricia19 on April 24, 2021, 02:56:26 PM
Quick Pickling Possibilities Are Endless!

written by: JESSICA FORMICOLA

Let's talk basics. Pickling is a form of fermentation. Fermentation is the chemical breakdown of a substance, in this case, food. The process that makes pickles and quick pickles are the same ones that give us beer, wine, and liquor.

The pickling liquid that is fermenting your veggies is also called "brine." Think of brine as a salty vehicle for flavor.

Start by picking your vegetable. Forget the humdrum cucumber (although delicious and great for a quick pickle!) and think bigger. Step outside that comfort zone.

If the veggie would normally go great with a dish, pickle it and see just how much more it gives the dish. Here are some of my ideas to help get those pickle juices flowing:

carrots
radishes
onions
cherry tomatoes
cauliflower
fennel
beets
fresh corn kernels
green beans
spicy peppers like jalapenos
cabbage

Next, prep your veggies. Take care to scrub them clean. Remove any roots or thick skins or stems that you wouldn't normally eat. Then (and this is important), break them down into smaller pieces.

If the vegetables are too thick, your brine won't permeate through. Remember, it's a quick pickle, so time is of the essence!

How you break them down will depend on the vegetable and your personal preference. I love a thin slice, matchsticks, coins, and quarters for long veggies. If what you are using is small enough, you might even be able to leave them whole. (Ahem, green beans.)

Then it's time to make your brine, aka your pickling liquid. There are lots of recipes for quick pickles. I use this basic one below and change it up depending on what type I am making:

1 cup of vegetables
½ cup of vinegar – some prefer using unseasoned rice vinegar
½ cup of water
2 tablespoons of white granulated sugar
1 tablespoon of kosher salt

Add the vinegar and water along with the sugar and salt in a small saucepan and whisk everything together. It should be just about to boil, and all the granules should be dissolved. Take it off the heat.

This step is optional. I repeat, optional. If you are feeling adventurous or experimental, now is the time to play around. Sometimes I will add things like:

whole fresh herbs – dill or cilantro are great!
whole spices (think coriander or peppercorns)
whole garlic cloves
hot chilies – halved or whole is fine
And then, pickle! Pour the hot liquid over the veggies and along with any optional ingredients. Allow everything to come to room temp before using the pickles.

This can also be made ahead. Just allow it to come to room temp, then cover it and transfer it to the fridge.

Your quick pickles can last up to two weeks in the fridge. If they start to lose their snap, it is time to whip up a new batch.

There is no right or wrong way to quick pickle. Some ideas;

thinly sliced cucumbers for backyard burgers
carrot or radish matchsticks for rice bowls
hot peppers cut into coins for nachos or tacos
whole green beans with a meat and cheese board

Quick pickles are a great way to make the most of your vegetables if you see something that might not make it to the end of the week. Mix and match your veggies, try different flavors in your brine – the quick pickling possibilities are endless!
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on April 24, 2021, 05:08:23 PM
Wow!  I love these pickling ideas!  Must try some!
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 25, 2021, 12:26:28 PM
Instant Pot Recipe: Chicken Parmesan
By Abbey Rodriguez

It's no secret chicken parmesan is a dinner favorite. The savory flavors of cheese and tomato sauce on breaded chicken is the ultimate comfort food. But oftentimes, when you seek comfort food, you're in no mood to spend hours in the kitchen! That's where the Instant Pot comes in. Make this classic dinner in a fraction of the time!

Things You'll Need

4 fresh chicken breasts
1/2 cup flour
3/4 cup fresh Parmesan cheese
2 tablespoons garlic salt
1 teaspoon dried oregano
Pepper to taste
1/4 cup olive oil
3 cups tomato sauce
1/4 cup mozzarella cheese
Pasta or rice

Step 1: Bread Chicken
Mix flour, Parmesan, garlic salt, oregano, and pepper in a small bowl. Coat each chicken breast in olive oil and then dip in the flour mixture, breading both sides. Set aside.


Step 2: Saute Chicken
Select the "Saute" button on the pressure cooker. Pour in remaining olive oil. Place chicken breasts in the pot and cook both sides until brown and slightly crisp, about 5 minutes each side. Select the "Cancel" button to turn it off.


Step 3: Cook Chicken
Pour tomato sauce over chicken. Lock the lid and flip the valve to "Sealing." Push the "Manual" button and set the time to 12 minutes on high pressure. When chicken is done, release the valve to "Venting" to quickly release the steam. Sprinkle mozzarella on top and replace the lid for another 5 minutes to let the cheese melt. Serve over pasta, rice, or quinoa while warm.


Title: Re: What's for dinner? 2020
Post by: patricia19 on April 25, 2021, 12:32:36 PM
Instant Pot Recipe: Easy Chicken Alfredo
By Abbey Rodriguez

Things You'll Need

4 tablespoons butter
4 chicken breasts
2 cloves garlic, minced
1 1/2 cups heavy cream
1 teaspoon salt
1/2 teaspoon pepper
1 cup fresh grated Parmesan cheese
1 cup mozzarella cheese
16 oz fettuccine pasta
Chopped basil parsley for garnish

Step 1: Brown Chicken
Press the "Saute" button on your Instant Pot. Place butter in the pot, along with chicken breasts. Allow them to brown, about 2 to 3 minutes on each side. Press "Cancel" to turn it off.


Step 2: Make the Alfredo Sauce
Add in the garlic, heavy cream, salt, pepper, and Parmesan cheese. Lock the lid into place and seal the valve on the lid. Select "Manual" on high pressure, and set it to 8 minutes.



Tip
If chicken breasts are frozen, set the timer to 10 minutes.


Step 3: Prepare Pasta
While chicken Alfredo is cooking, make fettuccine pasta in a pot until al dente.

Step 4: Add Cheese and Serve
When the Instant Pot beeps and is done cooking, quick release the valve to "Venting." Once pressure is released, remove the lid, and stir in mozzarella cheese until melted. Add the cooked fettuccine to the pot and mix well. Serve while warm and garnish with basil or parsley.


Tip
Place a kitchen towel over the "Venting" valve when quick releasing the pressure. This will help avoid the hot steam (especially if you're new to pressure cooking).


Title: Re: What's for dinner? 2020
Post by: patricia19 on April 25, 2021, 03:40:46 PM
Banana Walnut Bread

prep time 10 mins cook time 1 hr total time 1 hr 10 mins

Ingredients

3/4 cup sugar plus extra for sprinkling
1/4 cup shortening
2 large eggs room temperature
3 aged bananas peeled and mashed
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 cup walnuts chopped
Butter or Baking Flavored Cooking Spray

Instructions

Preheat oven to 350 degrees. In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream together shortened, sugar and eggs. Add mashed bananas and blend on low until incorporated. Over blending or beating will result in tough bread, so keep it slow.

In a separate bowl, sift together flour, baking powder, baking soda, and cinnamon. Gradually add to the wet mixture until combined.

By hand, fold in walnuts with a spatula. Lightly coat a 9-inch bread pan with cooking spray and line the bottom with parchment paper for easy removal—transfer batter into the bread pan.

Bake for 45-50 minutes or until the top is lightly brown and it passes the toothpick test. If the top starts to brown too fast, loosely cover with a leaf of aluminum foil.
Allow to cool slightly before eating. Store wrapped in aluminum foil at room temperature or freeze. Enjoy!

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 25, 2021, 03:45:07 PM
Mushroom Spinach Egg Muffins

Mushroom Spinach Egg Muffins are the perfect idea for making ahead to freeze in individual serving sizes or for guests for brunch or breakfast!

prep time 5 mins  cook time 25 mins  total time 30 mins

Ingredients

12 egg whites
2 cups baby spinach
1 cup mushrooms thinly sliced
2/3 cup Swiss or mozzarella cheese finely shredded
Fine sea salt and pepper
Cooking Spray

Instructions

Heat oven to 350 degrees. Coat 12 cup muffin tin with cooking spray. Set aside.

Heat a medium skillet coated with cooking spray over medium-high heat.

Add spinach and mushrooms. Allow veggies to sweat and reduce, removing excess liquid. Cook until spinach is wilted and mushrooms have reduced in size. Remove to a paper towel-lined plate to remove more residual liquid.

Equally, divide spinach and mushrooms into 12 muffin tins. Equally, divide finely shredded cheese. Season each cup with a sprinkle of fine sea salt and pepper. Pour egg whites equally among each muffin tin.

Bake for 12-15 minutes, or until Spinach and Mushroom Mini Casseroles are white and set.

Serve immediately or allow to cool fully before freezing.


Title: Re: What's for dinner? 2020
Post by: patricia19 on April 25, 2021, 03:56:53 PM
Seasoned Buttered Noodles

Ingredients

8 ounces uncooked egg noodles

2 tablespoons butter

1 1/2 teaspoons homemade seasoned salt

1/2 teaspoon ground black pepper

Instructions

Cook noodles according to package instructions for al dente.

Drain and return to the hot pan.
 
The residual heat should be enough to melt your butter, but if not, place it on low heat.

Add butter, homemade seasoned salt, and ground black pepper.

Toss until butter is melted and noodles are fully coated.

Serve immediately.







Title: Re: What's for dinner? 2020
Post by: patricia19 on April 25, 2021, 03:58:32 PM
Homemade Seasoned Salt

Ingredients

1/4 cup Kosher salt

2 teaspoons ground white pepper

2 teaspoons smoked paprika

2 teaspoons garlic powder

1 teaspoon onion powder

Instructions

Add all ingredients to a small bowl and stir to combine.

Use in any recipe that calls for seasoned salt.

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 25, 2021, 04:14:37 PM
Homemade Ranch Dressing

Ingredients

1/3 cup dry powdered buttermilk

2 tablespoons dried parsley

1 teaspoon dried dill

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons dried onion flakes

1/2 teaspoon ground black pepper

1 teaspoon fine sea salt

2 teaspoons dried chives, optional

Instructions

Mix all dry ingredients together in a small air-tight container until ready to use.

To make into dressing: Combine 2 tablespoons of seasoning with 1 cup of mayonnaise and 1 cup whole milk, whisk to combine, and then store in the refrigerator.

Tip:  The general conversion is 1 teaspoon of dried for every tablespoon of fresh. You can even use freshly grated onion instead of flakes if you prefer.

You can also substitute 1 tablespoon of fresh chopped scallions or chives for the dried, which are optional.

You can substitute plain or Greek yogurt for the mayonnaise.


Title: Re: What's for dinner? 2020
Post by: Amy on April 25, 2021, 04:46:11 PM
Patricia, thank you for the recipes. I have printed some off and will try them.
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 26, 2021, 12:25:48 PM
I'm glad you've seen some you'd like to try Amy!

Here is one you might like;

Wiener schnitzel means "Viennese cutlet" in German, and it is one of Austria's most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected by Austrian law. It must be made of veal; when made with any other type of meat, it cannot technically be called Wiener schnitzel.

To make Weiner schnitzel from scratch, thinly pounded veal is dredged in breadcrumbs and deep-fried, traditionally in lard or clarified butter. Although it is deep-fried, it should be a light, tender, and delicate dish. Several steps are key to this result: Beating the eggs thoroughly, pounding the meat thinly, frying it in enough oil and at a hot temperature, and lightly coating it with breadcrumbs (making sure not to press them into the meat) are all important factors.

Wiener schnitzel is almost always served with a wedge of lemon.

Prep:
15 mins
Cook:
18 mins
Total:
33 mins
Servings:
4 servings

Ingredients
4 (5-ounce) veal cutlets (or chicken or pork cutlets)
1/4 cup all-purpose (or brown rice flour)
1/2 teaspoon kosher salt
2 large eggs, well beaten
1/2 cup breadcrumbs
Oil or lard, for frying
4 slices lemon, garnish

Steps to Make It

Gather the ingredients.

While pounding the meat, place the cutlets between sheets of plastic wrap for easier cleanup. Use a heavy, flat-surfaced pan to pound if you don't have a meat mallet.

Pound the meat evenly to 1/4-inch thickness for best results.

To bread the schnitzels, set up 3 shallow dishes: Mix the flour and salt in the first dish, the beaten eggs in the second dish, and the breadcrumbs in the third dish.

In a large skillet, heat at least 1/4-inch of oil to 350 F. This takes about 8 minutes.

Working one at a time, dredge cutlets first in flour until the surface is completely dry.

Dip in egg to coat, allow the excess to drip off for a few seconds.

Then roll quickly in the breadcrumbs until coated. Do not press the breadcrumbs into the meat, as this will moisten them and not make for a crispy coating. The crust should not adhere completely but form a loose shell around the schnitzel.

Immediately place meat in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary. Just make sure to allow enough time between batches to allow the oil to come back up to 350 F.

Fry the schnitzel for 2 to 3 minutes on one side, until golden brown. Make sure the breaded meat "swims" in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your cleanup is easier. You may want to swish them around a little with your fork to make sure they are not sticking to the pan.

Turn them over once and fry an additional 2 to 3 minutes or until both sides are golden brown and the meat registers an internal temperature of 145 F. Remove from pan and allow the oil to drain off.

Serve in the traditional manner with lemon slices, as well as potato salad, cucumber salad, or fries. Enjoy.


Title: Re: What's for dinner? 2020
Post by: patricia19 on April 26, 2021, 12:33:06 PM
Slow Cooker Pot Roast

For me, this recipe makes one meal with three freezer meals. I often use some of the leftover vegetables in soups or other oven dishes.

For the Pot Roast:

4 pounds beef chuck roast, or bottom round
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil or vegetable oil
1/2 cup beef stock or water
2 large onions
1 1/2 pounds potatoes, about 5 or 6 medium-sized potatoes
2 to 3 medium carrots
1 to 2 medium bay leaves

For the Optional Gravy:

1 1/2 tablespoons all-purpose flour
1 to 2 tablespoons cold water

Steps to Make It

 pat the pot roast with paper towels to dry; remove any excess visible fat.

Season the meat with salt and pepper, and then dust on all sides with the flour.

Heat the oil in a skillet or sauté pan over medium-high heat.

Brown, the pot roast on all sides in the hot oil, then remove the meat to a plate.

Add the beef stock or water to the skillet; stir and scrape the bottom of the pan to loosen browned bits. Remove the pan from the heat and set it aside.

Cut the onions in half lengthwise. Peel and cut them crosswise into 1/4-inch slices. Place the onions in the bottom of a 3 1/2-quart or larger crockpot.

Cut the potatoes into 1-inch to 2-inch pieces. Add to the pot with the onions.

Cut the carrots into 1/2-inch-thick rounds. Add to the vegetables in the crockpot.

Place the browned pot roast on top of the vegetables. If the pot roast does not fit comfortably in the pot, cut it into 2 or 3 pieces.

Pour the juices from the skillet over the pot roast and vegetables.

Season with a little more salt and freshly ground black pepper, and add the bay leaf.

Cover the pot and cook on the LOW setting for 8 to 10 hours or on the HIGH setting for about 4 1/2 to 5 1/2 hours. The roast should be almost falling apart, and the vegetables should be tender. For a shreddable roast, longer is better.

Remove the roast to a cutting board and the vegetables to a serving platter, keeping everything warm until serving time.

Make the Gravy

Ingredients for gravy
Skim off the fat or strain the liquids from the slow cooker into a fat separator.

Pour the strained liquids into a saucepan. Bring the liquids to a boil over high heat. Reduce the heat to medium-low and continue cooking until the liquid is reduced to about 1 to 1 1/2 cups. Taste and adjust the seasonings.

Combine the flour with the cold water; mix until smooth and well blended.

Add the flour mixture to the reduced liquids, and continue cooking until thickened.

Serve the Pot Roast and Vegetables
Slice the pot roast and place it on top or next to the vegetables on the platter. Drizzle the gravy, if using, over the pot roast and vegetables and serve extra gravy on the side.

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 26, 2021, 03:37:32 PM
Asian Chicken Salad Meal Prep Recipe
This is a quick and easy recipe for Asian Chicken Salad.

Ingredients:
10 cups salad greens
1 2/3 cups cooked chicken, diced
2/3 cup carrots, julienned
1/3 cup diced red pepper
1 green onion, thinly sliced
1/3 cup sliced almonds

Asian Dressing Ingredients:
⅓ cup olive oil
¼ cup rice vinegar
¼ cup soy sauce (use gluten-free soy sauce to make this gluten-free)
2 tablespoons honey or sugar
1 tablespoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon ginger
1 tablespoon toasted sesame seeds (optional)

Directions:
1. Add rice vinegar, olive oil,  soy sauce, garlic, honey, sesame oil, garlic, ginger, and sesame seeds to a cruet or a container with a lid. Seal the container and shake vigorously to combine. Pour dressing into 5 condiment containers, then seal the lids, and set aside.

2. Divide the salad greens between 5 lidded bowls.

3. Divide the chicken, carrots, red pepper, green onion, and almond slices between the 5 bowls.

4. Place a container of dressing in each bowl.

5. Place the lids on the bowls and seal them. Store the salads in the refrigerator for up to 5 days.

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 26, 2021, 03:47:45 PM
Irish Soda Bread

Ingredients
4 cups flour
4 Tbsp sugar
1 tsp salt
1 tsp baking soda
4 Tbsp butter cold
1 cup raisins
1 large egg lightly beaten
1¾ cups buttermilk

Instructions

Preheat the oven to 375 degrees F.

Line a sheet pan with parchment paper - alternatively, you can use a cast iron pan.

Mix the flour, sugar, salt, and baking soda in a large bowl.

With two knives or a paddle attachment on a stand mixer, cut the butter into the dry ingredients until the butter is mixed in well, then mix in raisins.

Create a well in the mixture and pour in your egg and buttermilk. Stir the dry ingredients into the liquid slowly with a wooden spoon until it is solid enough to knead.

Transfer the dough to a lightly floured surface and kneed together to form a ball, careful not to over-knead the dough. The dough should remain somewhat shaggy looking. If you use a sheet pan, the more circular, the better, as the bread will spread out a bit while baking.

Transfer the dough to your sheet pan and use a large knife to cut an X into the dough about 1 inch deep.

Bake in the oven for 45-55 minutes or until a cake tester comes out clean. If you are using a cast-iron pan, it will most likely take 55 minutes as it takes longer to heat up than a baking sheet. The bread should sound hollow when tapped.
Remove to a cooling rack for 5 minutes. Serve warm or at room temperature.
 

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 26, 2021, 04:04:21 PM
CHICKEN POT PIE WITH BISCUITS

Prep Time: 10 minutes Cook Time: 25 minutes total Time: 35 minutes Servings: 5 people  Author: Dan from Platter Talk

Ingredients
2-3 tbs extra-virgin olive oil
1 tsp fresh or dried thyme
2 cloves garlic minced
1 onion diced
2 carrots chopped
1 cup potatoes small dice
2 stalks of celery chopped
Kosher salt
Freshly ground black pepper
¼ cup all-purpose flour
2 ½ cups reduced-sodium chicken broth
¼ cup heavy cream or half and half
1.5 lbs boneless chicken breasts cut into ½-inch dice
1 cup frozen peas
½ cup frozen corn
2 tbsp chopped parsley
1 package biscuits
1 egg beaten

Instructions

Preheat oven to 400 degrees F.
Using a large cast-iron skillet over medium heat, place olive oil and add thyme, garlic, potatoes, celery, carrots, and onions.

Stir with a wooden spoon until the vegetables soften, about 5 to 7 minutes. Season with salt and pepper, and then add flour. Continuously whisk until flour is cooked and well incorporated. Slowly stir in the broth and cream until the mixture is smooth.


Add chicken and bring to a boil; simmer until thickened about 5 minutes. Stir in frozen peas, corn, and parsley. Top with biscuits in an even layer, brush tops with egg wash.
Bake until biscuits are golden brown and filling is bubbling for about 25 minutes. Serve immediately.

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 27, 2021, 12:25:55 PM
John Legend's Breakfast Sandwich

https://cravingsbychrissyteigen.com/recipes/johns-breakfast-sandwiches-recipe/

INGREDIENTS

FOR THE SAUSAGE PATTIES:

½ pound ground pork

¼ cup finely minced onion
1 tablespoon light brown sugar
1 tablespoon minced garlic (about 2 cloves)
1 tablespoon vegetable oil, plus more for frying
1 ½ teaspoons ground sage
1 ½ teaspoon red pepper flakes
1 ½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

FOR THE SANDWICHES:

4 English muffins
2 tablespoons butter
8 regular or 4 thick slices of American cheese
4 eggs, cooked sunny side up

Sriracha

Kosher salt and freshly ground black pepper (optional)

MAKE THE SAUSAGE PATTIES:

In a large bowl, mix the pork, onion, brown sugar, garlic, vegetable oil, sage, red pepper flakes, salt, and pepper with your hands until uniform (don't, like, mash it or overmix it – just until it's all nicely mixed together). Form into four 4-inch round patties.

Coat a cast-iron skillet with oil and heat over medium-high heat. Add the sausage patties and fry until browned and cooked through, about 4 minutes per side (8 minutes total).

Transfer to a platter and cover to keep warm.

ASSEMBLE THE SANDWICHES:

Split and toast the English muffins, then butter them. Season with a pinch of salt and pepper if you'd like.

Arrange 1 thick or 2 regular slices of cheese on 4 of the muffin halves. Top each with a sausage patty and an egg.

Squirt some Sriracha on top of the eggs and top with remaining muffin halves.


Title: Re: What's for dinner? 2020
Post by: patricia19 on April 27, 2021, 12:42:12 PM
Cuban Beef Stew (Ropa Vieja)
Written by Hector Rodriguez Updated 03/26/21

Prep: 20 mins
Cook: 2 hrs
Total: 2 hrs 20 mins
Servings: 4 to 6 servings

This recipe for Cuban beef stew is known as ropa vieja, which means "old clothes" in Spanish. The name describes the shreds of meat and vegetables in the dish, which resemble colorful strips of rags.

This beef stew is hearty enough to eat on its own but also goes well over rice dishes and soaked up with crusty bread. The beef must be cooked and shredded first. For convenience, you can prepare the beef the day before and refrigerate overnight to save time the next day.

In this Spanish version of ropa vieja, garbanzo beans are used in place of the peas used in this recipe. This can be served with low-carb tortillas, avocado, and cilantro, or flat-head parsley.

Ingredients
For the Steak:
2 pounds flank steak (or chuck roast)
1 large onion (quartered)
2 cloves garlic (smashed)
1 large celery rib (chopped)
1 tablespoon salt

For the Stew:
1/4 cup olive oil
2 cloves garlic (minced)
1 large onion (sliced into thin strips)
1 large green bell pepper (sliced into thin strips)
1 1/2 pounds tomatoes (diced)
2 tablespoons dry sherry
2 bay leaves
1 tablespoon ground cumin
1/4 cup cooked sweet peas (frozen and thawed are okay)
Salt and pepper to taste

Steps to Make It

Place the steak into a large stockpot and add water to cover the steak completely.

Add the quartered onion, smashed garlic, chopped celery, and salt to the steak in the pot

Bring ingredients to a boil, then reduce to moderate heat and cook until steak is tender about 1 1/2 hours.

Transfer the meat only to a platter to cool and discard the cooking liquid, onion, garlic, and celery.

Shred-it with two forks when the meat is cool enough to handle. At this point, you can refrigerate the meat overnight if desired or carry on with the cooking.

Gather the stew ingredients and cooked steak.

In a large skillet or pot, heat the olive oil over medium-high heat. Add the minced garlic and sauté until soft, about 1 minute.

Reduce the heat to medium and add the sliced onion and bell pepper. Cook until vegetables are soft, about 10 minutes.
 
Stir in the diced tomatoes, sherry, bay leaves, cumin, and a pinch of salt.

add tomatoes and spices, the onion and pepper mixture in the skillet

Turn the heat to medium-high and cook for 25 minutes, occasionally stirring to prevent sticking.

remove the bay leaves from the vegetable mixture in the skillet

Stir in the shredded beef and cook for about 10 minutes until the beef is heated through.
 
Stir in the peas. Turn off the heat. Add salt and pepper to taste. Serve immediately with rice if desired.
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 27, 2021, 12:55:04 PM
How to Make Authentic Greek Coffee
Written by Nancy Gaifyllia  Updated 03/25/20 From The Spruce Eats

01 Start With the Pot

Greek coffee is a strong brew, served with foam on the top and the grounds at the bottom of the cup. Although it can be made in a specialized pot, the traditional small pot is best. It allows the proper amount of foam, which adds to the unique taste.

What You'll Need
Greek coffee
 Sugar (optional)
A briki (μπρίκι, pronounced BREE-kee)
Demitasse cups

Water glasses
The pot used for making Greek coffee is called a briki. It comes in 2-, 4- and 6-demitasse cup sizes to create just the right amount of foam—a very important part of the process. If you plan to make coffee for more than six people, making several potfuls in stages is recommended.

Start with very cold water. Use the demitasse cup to measure the water needed for each cup of coffee (one demitasse cup of water is about 1/4 cup). Pour the water into the briki.

02 Add Coffee, and Sugar (If Desired)
Greek coffee is brewed to taste and there are four standard types. They vary by sweetness and by the amount of coffee used. Experimenting will help you find the exact brew for you.

 For unsweetened coffee, add one heaping teaspoon of coffee to the briki. In Greek, this is called sketos, written σκέτος and pronounced SKEH-tohss.

For medium-sweet coffee, add 1 teaspoon of sugar and 1 heaping teaspoon of coffee to the briki and stir. In Greek, this is called metrios, written μέτριος and pronounced MEHT-ree-ohss.

 For sweet coffee, add 2 teaspoons of sugar and 1 heaping teaspoon of coffee to the briki and stir. In Greek, this is called glykos or γλυκός and pronounced ghlee-KOHSS.

 For extra-strong sweet coffee, add 3 teaspoons of sugar and 2 heaping teaspoons of coffee to the briki and stir. In Greek, this is called vary glykos (βαρύ γλυκός), pronounced vah-REE ghlee-KOHSS.

03 Let the Foam Rise

Turn on the heat to medium-low. Stir the coffee until it dissolves and then don't stir again. Heat slowly. The foam will start to rise in the briki before it boils. This foam is called kaïmaki (καϊμάκι), pronounced kaee-MAH-kee. The richer the foam, the more Greeks like it.

04 Share the Foam, Then Pour

The foam can rise to the top of the briki very quickly once it starts. When it reaches the top, remove from the heat and serve. Evenly divide the foam among all the cups, then fill the cups with the remainder of the coffee, taking care not to disturb the foam.

05 Serve and Sip

Serve Greek coffee piping hot with a glass of cold water for each person. You can add homemade cookies or sweet biscuits for a final touch. This coffee is sipped, often loudly and quite slowly. In authentic settings, one cup of coffee often lasts a few hours. Greek coffee has recently become popular with the younger set, who order "doubles" and often add milk (they also drink if faster than custom dictates).

06 Variation

Another type of coffee is quite popular: sweet boiled coffee (glykivrastos, γλυκήβραστος, pronounced ghlee-KEE-vrah-stohss). To make glykivrastos, use 1 teaspoon of coffee and 2 teaspoons of sugar per cup. Lift and lower the briki up and down from the heat, allowing the coffee to come just about to the boiling point three times until it makes a lot of foam. Be careful not the let the foam spill over. Serve the same way you would traditional Greek coffee.




Title: Re: What's for dinner? 2020
Post by: patricia19 on April 27, 2021, 02:44:29 PM
Instant Pot Short Ribs

prep time 15 mins cook time 1 hr total time 1 hr 15 mins

Ingredients

5-6 bone-in beef short ribs
2 teaspoons Kosher salt
1/2 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
2 carrots, cut into 1-inch pieces
3 celery stalks, cut into 1-inch pieces
2 garlic cloves, roughly chopped
1 yellow onion, cut into wedges
1 cup red wine
1 cup tomato paste
1 cup beef broth
2 sprigs of fresh thyme
2-3 large bay leaves
2 tablespoons cornstarch

Instructions

Dab short ribs dry with a paper towel. Season with Kosher salt and ground black pepper.

Turn Instant Pot to saute, add olive oil.

Add short ribs, browning on all sides. Remove to plate and set aside, keeping the Instant Pot on saute.

Add carrots, celery, garlic, and onion. Saute until soft, about 10 minutes.

Deglaze with red wine, scraping up brown bits from the bottom of the pot.

Add tomato paste, beef broth, and 1 cup water, stirring to combine.

Return short ribs back to the Instant Pot, spoon liquid over the tops.

Secure the lid of the Instant Pot, setting the vent to sealed.

Set manual, high pressure for 40 minutes.

Allow for 10 minutes natural release, then release remaining pressure.

Carefully remove short ribs, they will be tender, set aside.

Remove thyme sprigs and bay leaves.

Using an immersion blender, mix vegetables and liquid.

Blend cornstarch with 2 tablespoons water, add to sauce.

Return to saute, allowing the sauce to simmer for 5 minutes to reduce and thicken.

Add short ribs back to the sauce, covering, and allow to reheat.

Serve immediately.

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 27, 2021, 02:50:44 PM
Instant Pot Chili

prep time 15 mins
cook time 40 mins
total time 55 mins

Ingredients

1 tablespoon light olive oil
1 medium yellow onion , chopped
2 cloves garlic , minced
1 green bell pepper , seeded and chopped
2 jalapenos , seeded and minced
1 pound ground beef 90% lean
1/2 teaspoon cumin
1 1/2 teaspoon chili powder
1/2 teaspoon white pepper
1/2 teaspoon fine sea salt
1 teaspoon crushed red pepper
2 tablespoons dark brown sugar
28 ounces crushed tomatoes
15 ounces black beans , drained and rinsed
15 ounces red kidney beans , drained and rinsed
1 cup pepper jack cheese , shredded for topping

Instructions

Set Instant Pot to saute function. Add light olive oil.
When hot, add onion, garlic, bell pepper and jalapenos. Saute for 3-4 minutes or until slightly softened.
Add ground beef, breaking into pieces for 1-2 minutes.
Add remaining ingredients, except pepper jack cheese. Stir together.
Lock lid, set vent to "sealed." Use manual setting in high pressure for 20 minutes. Allow for natural release, approximately 20 minutes.
Stir well, ladle into soup bowls and top with shredded pepper jack cheese.
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 28, 2021, 01:17:55 PM
Homemade Chicken and Biscuits

Prep: 30 mins Cook: 45 mins Total: 75 mins Servings: 4 servings

Ingredients
For the Chicken:

2 large chicken breasts halves, bone-in
3 cups chicken broth
1 small onion, chopped
1/2 teaspoon dried leaf thyme
1/4 teaspoon ground black pepper
1 1/2 cups frozen peas, cooked; or peas and carrots

For the Sauce:

4 tablespoons butter
1/4 cup all-purpose flour
1/4 to 1/2 cup heavy cream, or whipping cream
1 dash salt, or to taste
1 dash pepper, or to taste
For the Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
2 teaspoons sugar
2 tablespoons fresh parsley chopped, chopped
1 1/2 cups heavy cream, or whipping cream
Steps to Make It

Note: while there are multiple steps to this recipe, this chicken and biscuit recipe is broken down into workable categories to help you better plan for preparation and cooking.

Prepare the Chicken  Gather the ingredients.

In a large saucepan, place the chicken, chicken broth, onion, thyme, and pepper. Bring to a boil.

Reduce heat to low, cover, and continue cooking at a low simmer for 25 to 30 minutes, until the chicken is cooked through and no longer pink in the center.

Remove the chicken from the broth. Reserve the broth. When the chicken is cool enough to handle, remove the meat from the bones and chop coarsely or shred.

Preheat the oven to 375 F. Grease an 8 or 9-inch baking dish or spray it with nonstick cooking spray. Place the chicken in the baking dish.

Sprinkle the cooked peas or peas and carrots over the chicken in the baking dish.

Make the Sauce and Assemble the Filling
In a saucepan over medium heat, melt the butter.

Stir in the flour and cook, stirring, for 1 to 2 minutes.

Gradually add the reserved chicken broth, 3 cups, and continue cooking until thickened, stirring frequently. Add the heavy cream to the sauce, starting with 1/4 cup. Depending on how thick or thin you'd like it to be, add the remaining heavy cream or leave it as is. Add salt and pepper to taste.

Pour the sauce over the chicken and vegetables in the baking dish. Reserve.

Prepare the Biscuits
In a large bowl, thoroughly whisk the flour with the baking powder, 3/4 teaspoon of salt, sugar if using, and parsley.

With a fork, stir in the heavy cream until moistened. Turn the dough mixture onto a floured surface and knead 3 or 4 times with floured hands just until the dough holds together.

Pat the dough into a circle about 1/2 inch thick and cut out disks with biscuit cutters of 1 3/4 to 2-inch in diameter. Arrange the biscuits over the chicken mixture in the baking dish. Gather the dough scraps together and cut out more biscuits until you've used all the dough. Either place the extra biscuits on the chicken mixture or bake on a baking sheet. Alternatively, freeze the extra raw, cut-out biscuits.

Bake the chicken and biscuits and, if desired, the plain extra biscuits until browned, about 20 to 24 minutes. Serve hot.

Enjoy!



Title: Re: What's for dinner? 2020
Post by: patricia19 on April 28, 2021, 01:26:30 PM
Instant Pot Goulash

Prep: 5 mins Cook: 19 mins Total: 24 mins Servings: 6 servings

Ingredients

1 pound ground beef
1 tablespoon olive oil
1 medium yellow onion, diced
1 green bell pepper, diced
1/4 teaspoon salt
1 teaspoon ground black pepper
6 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons smoked paprika
2 tablespoons tomato paste
4 cups chicken stock (or water)
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 (28-ounce) can crushed tomatoes
1 pound elbow macaroni
2 tablespoons chopped parsley, optional
1/2 cup grated Parmesan cheese, optional

Steps to Make It

Gather the ingredients.

Press the "Sauté" function to heat up the Instant Pot. Once the machine reads "Hot" add the ground beef. Cook, stirring until browned.

Remove the beef from the pot, leaving behind some of the fat. Add the olive oil, onions, bell peppers, salt, and pepper. Sauté until the onions and green peppers have softened but are not browned.

Add the garlic, basil, oregano, paprika, and tomato paste. Sauté for one more minute, or until the spices become fragrant but have not browned.

Add the chicken stock or water, soy sauce, and Worcestershire sauce, stirring until all are well combined. Add the crushed tomatoes, macaroni, and the previously reserved ground beef. Make sure the macaroni is totally submerged under the sauce and chicken stock. Cover and cook on high pressure for four minutes.

Quick-release the pressure valve. Once the steam is completely released, carefully remove the lid. Stir, and top with the optional freshly chopped parsley and Parmesan cheese, if using. Serve immediately.

Enjoy!

Substitutions and Additional Ingredients
Pasta shape: Choose your favorite pasta shape, but just make sure that it is short and thick, like a ditalini, short penne, or small shells. Thinner pasta like spaghetti or angel hair will cook too quickly and will become mushy. This pasta is meant to be scooped like a soup or chili so short pasta works best.
 
Vegetables: Try adding other veggies when you sauté the onions and green peppers. Mushrooms (cremini, maitake, shiitake, portobello), red bell peppers, carrots, shredded kale, and diced zucchini are great additions.

Protein: Substitute the beef with ground pork, veal, or turkey. Or use a plant-based protein instead to make a wonderful vegan dish (you'd need to use vegetable stock for this variation).

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 29, 2021, 11:26:08 AM
Easy Beef Stroganoff

Prep: 5 mins Cook: 15 mins Total: 20 mins Servings: 4 to 6 servings

This beef stroganoff recipe is a cinch to prepare because it starts with leftover cooked roast beef, pot roast, brisket, or even deli roast beef. So all you have to do is make the sauce. To save time, look for pre-sliced mushrooms (they're normally the same price as regular mushrooms).

Want to upgrade this recipe a bit? Trader Joe's and Pacific Natural Foods both make an excellent condensed cream of mushroom soup made with all-natural ingredients. The Trader Joe's soup is made with portobello mushrooms.

Serve this stroganoff with hot cooked egg noodles and a green salad.

Ingredients

2 tablespoons butter
1/2 cup diced onions
8 ounces sliced mushrooms
2 tablespoons flour
1 1/2 cups beef broth
1 (10.75-ounce) can condensed cream of mushroom soup
2 tablespoons sour cream
Kosher salt (to taste)
Freshly ground black pepper (to taste)
2 cups shredded cooked leftover beef (roast beef, pot roast, beef brisket, or deli roast beef)

For Serving: cooked egg noodles and freshly chopped parsley

Steps to Make It

Gather the ingredients.

In a large (12-inch) skillet over medium heat, melt the butter. Add the onions and mushrooms, and cook until softened.

Sprinkle the flour over the vegetables, and stir until the flour is well coated with the fat and drippings in the pan.​

Add the broth, constantly stirring, until thickened.

Add the cream of mushroom soup and sour cream, and season with salt and pepper.​

Mix in the cooked beef, and cook a few minutes until heated through.

Serve the stroganoff over hot cooked egg noodles, garnish with chopped parsley if desired. Enjoy.



Title: Re: What's for dinner? 2020
Post by: patricia19 on April 30, 2021, 02:01:13 PM
Delicious Sicilian Casserole

Ingredients

1 pound ground beef
1 onion (chopped)
2 cloves garlic (minced)
1 green bell pepper (chopped)
1 (6-ounce) can tomato paste
1 (8-ounce) can tomato sauce
3/4 cup water
1 teaspoon dried Italian seasoning
2 cups elbow macaroni
1 (8-ounce) package cream cheese (cubed)
3/4 cup milk
1/3 cup sour cream
3/4 cup grated Parmesan cheese (divided)

Steps to Make It

Preheat the oven to 350 F. Spray a 2-quart casserole dish with nonstick cooking spray and set aside.

Bring a large pot of salted water to a boil.

Meanwhile, brown the ground beef, onion, and garlic in​ a heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well.

Add tomato paste, tomato sauce, water, and dried Italian seasoning to the beef mixture and stir well to blend. Let simmer for 10 minutes to blend flavors.

Meanwhile, cook elbow macaroni as directed on the package.

While macaroni is cooking, combine the cream cheese and milk in a medium bowl. Cook in microwave on medium power for 2 to 3 minutes, stirring once halfway through cooking.

Remove the cream cheese mixture from the microwave and stir with a wire whisk until sauce thickens and blends to form a smooth sauce.

Drain the macaroni and add to the cream cheese sauce along with the sour cream and 1/2 cup Parmesan cheese; stir to combine.

In the prepared casserole dish, place all of the cream cheese mixture. Top with all of the ground beef mixtures and sprinkle with the remaining 1/4 cup Parmesan cheese.

Bake the dish for 20 to 30 minutes until the casserole is bubbly.

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 30, 2021, 02:12:13 PM
35 Fast Dinner Ideas for Any Night of the Week

https://tinyurl.com/2n7z92vm

Title: Re: What's for dinner? 2020
Post by: patricia19 on April 30, 2021, 06:13:28 PM
Eggs Baked in Tomato-Paprika Sauce

Prep Time: 5 minutes Cook Time: 20 minutes Servings: 4

Fennel seeds and smoked paprika amp up the flavor of this tomato sauce, which is topped with eggs and then quickly baked. Serve with toasted bread for an easy brunch dish or a simple weeknight supper.

Ingredients:
2 Tbs. extra-virgin olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 tsp. fennel seeds
1 tsp. smoked paprika
1 can (28 oz./875 g) whole peeled tomatoes with juices,
  tomatoes lightly crushed by hand
Kosher salt and freshly ground pepper
4 eggs
Fresh flat-leaf parsley leaves for garnish

Directions:
Preheat an oven to 400°F (200°C).

In a large ovenproof frypan over medium heat, warm the olive oil. Add the onion and cook, occasionally stirring, until softened, 5 to 7 minutes. Add the garlic, fennel seeds, and paprika and cook, constantly stirring, until fragrant, about 1 minute. Add the tomatoes and simmer, occasionally stirring, until slightly thickened, 5 to 7 minutes—season with salt and pepper.

Using the back of a spoon, create a pocket for each egg in the tomato sauce. Crack 1 egg into each pocket. Transfer the pan to the oven and bake until the egg whites are just set and the yolks are still runny about 8 minutes. Season the eggs with salt and pepper and garnish with parsley leaves. Serve immediately. Serves 4.



Title: Re: What's for dinner? 2020
Post by: so_P_bubble on May 01, 2021, 03:19:49 AM
That is a very popular dish here, with added flakes of hot pepper. We call it 'shakshuka' and it can be ordered in many eatery places. Yummy with fresh bread and salad.
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 01, 2021, 12:28:51 PM
It's very popular here locally, Bubble, but I didn't know it by that name nor that it was of Turkish descent! One of my cookbooks,  called "Salt Fat Acid Heat, The Elements of Cooking included the recipe but, of course, was more on elements rather than origins.
Title: Re: What's for dinner? 2020
Post by: so_P_bubble on May 02, 2021, 03:46:42 AM
https://theculturetrip.com/middle-east/israel/articles/a-brief-history-of-israels-famous-dish-shakshuka/ (https://theculturetrip.com/middle-east/israel/articles/a-brief-history-of-israels-famous-dish-shakshuka/)

Brief History of Israel's Famous Dish, Shakshuka

Title: Re: What's for dinner? 2020
Post by: so_P_bubble on May 02, 2021, 09:33:50 AM
Image12.jpg
Title: Re: What's for dinner? 2020
Post by: Amy on May 02, 2021, 09:37:08 AM
Bubble, that looks delicious!!!
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 02, 2021, 10:29:23 AM
Thanks Bubble! I remember my mom making that as a Friday or Saturday dinner as both parents worked during the week. No one ever served it for breakfast, however. It is delicious, and seemingly world traveled. I learned a lot today. I'm curious about the green version that I saw in the info you sent. I may investigate that recipe further. Thank you!
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 02, 2021, 11:49:37 AM
Simple, Decadent Alfredo Sauce: Cream, Butter, and Cheese

Prep: 5 mins Cook: 15 mins Total: 20 mins Servings: 4 to 6 servings

Ingredients

2 cups heavy cream
1 stick butter
1 1/2 cups parmesan cheese (freshly grated)
2 tablespoons fresh Italian parsley (chopped)
Kosher salt (to taste)
Freshly ground black pepper (to taste)

Steps to Make It
Gather the ingredients.

In a large sautée pan, heat the butter and cream over medium-low heat until it starts to bubble.

Lower heat, and simmer gently for about 15 minutes or until the sauce has reduced somewhat.

Remove the pan from heat, and cover.

Add the cheese, and toss until it's fully mixed. Adjust consistency with additional cream if necessary.

Stir in the chopped parsley.

Season to taste with Kosher salt and freshly ground black pepper.

Toss with the hot cooked pasta of your choice and serve right away.

Title: Re: What's for dinner? 2020
Post by: patricia19 on May 02, 2021, 12:04:42 PM
Air Fryer Bloomin' Onion

Prep:
25 mins
Cook:
15 mins
Chill Time:
90 mins
Total:
2 hrs 10 mins
Servings:
4 servings
Yield:
1 onion

A Bloomin' Onion is a fun snack to make for the family or as a crowd-pleasing party appetizers. The air fryer cuts the fat and creates a lighter blooming onion because it cooks with hot air instead of oil.

This version cooks perfectly on the lowest level of the Instant Vortex Plus, an oven-style air fryer. If using a basket-style air fryer, try a temperature of 350 F for about 20 minutes to avoid charring the tips of the petals.

As with most breaded foods, preparation can be a bit messy. Make sure you have bowls and utensils ready before you begin and you'll find it much more manageable. The spicy sauce gets its zesty flavor from a bit of horseradish. If you aren't a fan of horseradish, feel free to replace it with an equal amount of Dijon or whole grain mustard.

Ingredients

For the Spicy Dip:

1/2 cup mayonnaise
1 tablespoon ketchup
1 teaspoon horseradish
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1 dash salt
1 dash black pepper
1 dash cayenne pepper

For the Onion:

1 large sweet or yellow onion
1 1/2 cups all-purpose flour
3 large eggs
1/3 cup buttermilk (or milk)
1 cup plain fine breadcrumbs
1 tablespoon Old Bay seasoning

Steps to Make It
Gather the ingredients.

In a small bowl, combine the mayonnaise, ketchup, horseradish, garlic powder, paprika, oregano, salt, black pepper, and cayenne pepper. Stir to blend. Cover and refrigerate until serving time.

Cut the top off the onion and remove the outer peel.

Place the onion on a cutting board, cut-side down. With a sharp knife, make a cut about 1/2-inch from the root.

Make three more evenly spaced cuts around the onion. You will have 4 evenly spaced portions. Make sure you leave the root intact.

Make 2 to 3 cuts in the center of each quarter. You should have 12 to 16 cuts, depending on the size of the onion.

Turn the onion over and separate the petals slightly.

Place the onion in a bowl of ice water and let stand for 1 to 2 hours. Remove the onion to paper towels to drain.

Place the onion in a bowl and sift the flour over it while gently separating the petals. You might have to do this a few times to get good coverage. Gently turn the onion upside-down to shake off any excess.

In a bowl, whisk the eggs with the buttermilk. Place the onion in a bowl and pour the egg mixture over it, gently separating the petals. Remove the onion to a wide, shallow bowl.

Combine the breadcrumbs and Old Bay seasoning; sprinkle over the onion petals.

Set the air fryer temperature to 375 F and preheat the following the manufacturer's directions. Spray the tray with cooking oil spray and add the onion, root-side down. Cook for 15 minutes.

Serve the blooming onion immediately with the dip.

Recipe Variations
To vary the flavor, replace the Old Bay seasoning with Cajun seasoning or seasoned salt.




Title: Re: What's for dinner? 2020
Post by: patricia19 on May 02, 2021, 12:12:05 PM
Air Fryer Chicken Thighs

Prep: 10 mins Cook: 18 mins Total: 28 mins Servings: 2 to 4 servings Yields: 4 pieces

Ingredients

4 bone-in, skin-on chicken thighs
2 cloves garlic, pressed and mashed to form a paste
2 tablespoons grated Parmesan cheese, plus more for garnish
1/2 teaspoon kosher salt
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 pinch crushed red pepper flakes, optional
2 teaspoons olive oil or olive oil spray
1 tablespoon coarsely chopped fresh parsley, garnish

Steps to Make It
Gather the ingredients.

Pat the chicken thighs dry with paper towels.

Spray the air fryer basket with cooking oil spray.

Place the chicken thighs on a plate, skin-side up. Spread the garlic on the chicken and then sprinkle evenly with the Parmesan, salt, Italian seasoning, black pepper, and red pepper flakes, if using.

Place the seasoned chicken thighs in the air fryer basket, skin-side up, and drizzle or spray with olive oil.

Set the air fryer temperature to 380 F and set the timer for 18 minutes. Remove the basket after about 12 minutes.

Turn the chicken thighs over and replace the basket; continue to cook for the remaining 6 minutes. To ensure the chicken is thoroughly cooked, check the largest thighs with an instant-read thermometer; the minimum safe temperature for the chicken is 165 F.

Serve the chicken thighs with extra grated Parmesan cheese and a garnish of fresh parsley, if desired.



Title: Re: What's for dinner? 2020
Post by: patricia19 on May 02, 2021, 12:37:10 PM
NEW ENGLAND BAKED HADDOCK

If you can't find it, or if you just don't like it, you can use any other mild white fish, such as tilapia, cod, pollock, flounder, or halibut. I've even gotten super Southern on this and used catfish- it was great!

Prep Time 5 mins Cook Time 15 mins Total Time 20 mins

Ingredients

1-1.5 lbs. haddock patted dry (or cod)
1 cup plain breadcrumbs or seasoned, see note
6 tablespoons salted butter melted (see notes)
kosher salt and black pepper
lemon wedges and fresh parsley for serving (optional)

Instructions

Preheat oven to 350 degrees.
Put a spoonful of the melted butter in a baking sheet or dish and spread to coat the bottom.

Combine the bread crumbs (1 cup) with the rest of the 6 tablespoons of melted butter.
Salt and pepper both sides of the fish liberally (I used about 1 teaspoon kosher salt and 1/4 teaspoon pepper), and lay in the buttered baking dish.

Spread bread crumbs – all of them – evenly over the fish
Bake for 15 minutes, or until fish is cooked thoroughly (and flakes easily).
Serve with a squeeze of lemon juice and a garnish of fresh parsley, if desired.

Notes
Looking for more flavor? This recipe is basic and simple. But if you're looking for bolder flavor, try adding spices or herbs to the breadcrumb mixture, such as fresh parsley, dill, chives, garlic (powder or fresh), onion powder, and/or lemon zest, or use Italian Style Seasoned Breadcrumbs. Grated parmesan cheese would also be delicious added in!

If you use unsalted butter, I recommend adding 1/4 teaspoon salt to the breadcrumb mixture, in addition to seasoning the fish.

If your fish is particularly thick, you may need more time to cook it. The cooking time indicated is for fish about 3/4″-1″ thick. Keep in mind, oven temperatures vary as well.

How to use Ritz crackers: New England Baked Haddock is traditionally made with crushed Ritz crackers. You can use them if you prefer- just put them in a zip-top bag and use a rolling pin to crush them. Then, use in place of the breadcrumbs in the recipe and use only 3 tablespoons of melted butter instead of 6.
Title: Re: What's for dinner? 2020
Post by: Amy on May 02, 2021, 05:23:05 PM
Pepper Romo

Asparagus Stuffed Chicken Breast will change the way you eat chicken 🙌🏻 easy!

Ingredients

4 Skinless boneless chicken breasts about 1 1/2 lb.
1 Tsp Italian seasoning mix
1 Tsp Garlic Powder
1 Tsp Smoked Paprika
Sea salt and pepper
12 Asparagus stalks end trimmed (I used frozen)
1 oz Tomatoes chopped up
4 slices Mozzarella Cheese (I also like to use Swiss)
1 Tbsp Olive Oil

Recipe


Preheat your oven to 400 F.

Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, pepper.

Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.

Add 3 sprigs of asparagus and a couple of pieces of tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it. Close the pocket with a toothpick.

Heat oil in skillet.

Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side.

Bake the chicken for 15-20 minutes. Enjoy!

Title: Re: What's for dinner? 2020
Post by: so_P_bubble on May 03, 2021, 05:26:58 AM
Quote from: patricia19 on May 02, 2021, 11:49:37 AMSimple, Decadent Alfredo Sauce: Cream, Butter, and Cheese


I prepare that often but do not reduce the sauce. I  toss boiled Penne pasta al dente into the sauce and put the mixture in a buttered dish that goes to the oven. I sprinkled some grated cheese - Parmesan or Roquefort - on top and bake it until golden brown and crispy at the top - around 1/2H in medium heat. I serve with a fresh tomato/cucumber/onion salad. Delicious in summer.
Title: Re: What's for dinner? 2020
Post by: Amy on May 03, 2021, 07:09:52 AM


Air Fried Green Beans
Yield
6 servings
Time spent
Prep time: 10 Minutes|Cook time: 15 Minutes|Total time: 25 Minutes
Ingredients
FOR THE GREEN BEAN FRIES
1 lb green beans, ends trimmed
2 tbsp flour
2 eggs
1 cup panko breadcrumbs
¼ cup grated parmesan
1 tbsp garlic powder
¼ tsp seasoned salt
1/8 tsp pepper
cooking spray
FOR THE WASABI RANCH DIP
¾ cup sour cream or nonfat plain greek yogurt
¼ tsp dried chives
¼ tsp dried parsley
¼ tsp salt
¼ tsp garlic powder
¼ tsp wasabi paste
1/8 tsp dill weed
1/8 tsp onion powder
1/8 tsp pepper
1/8 tsp paprika
Instructions
Make the Wasabi Ranch Dip: To a mixing bowl, add sour cream, chives, parsley, garlic powder, ¼ tsp salt, wasabi paste, dill, onion powder, 1/8 tsp pepper, and paprika. Stir to combine. Set aside in the fridge to chill.
Make the Green Bean Fries: Place green beans in a resealable bag along with the flour. Seal the bag, leaving some air in the bag. Shake the green beans to lightly coat in the flour.
To a shallow bowl, add eggs. Whisk very well for at least 30 seconds straight to completely break up the egg whites. In a separate shallow bowl, combine panko, parmesan, garlic powder, seasoned salt, and pepper. Using tongs, take a few green beans, shake off any excess flour, and coat the green beans in the egg. Then, remove the green beans from the egg, allowing any excess to drip off, and place green beans in the panko mix. Toss in the panko, pressing gently, to coat the green beans. Transfer to a plate. Repeat with remaining green beans.
Preheat the air fryer to 400 degrees. Spray the air fryer basket with cooking spray. Arrange green beans in a single layer, making sure no beans overlap. Lightly spritz the top of the green beans with cooking spray. Cook for 5 minutes, gently toss the green beans, and cook an additional 2 minutes until the green beans are lightly golden. Repeat with remaining batches, as necessary.
To serve, transfer green bean fries to a serving tray. Serve with wasabi ranch dip. Enjoy!
Tips
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 03, 2021, 12:08:57 PM
Quote from: so_P_bubble on May 03, 2021, 05:26:58 AM
Quote from: patricia19 on May 02, 2021, 11:49:37 AMSimple, Decadent Alfredo Sauce: Cream, Butter, and Cheese


I prepare that often but do not reduce the sauce. I  toss boiled Penne pasta al dente into the sauce and put the mixture in a buttered dish that goes to the oven. I sprinkled some grated cheese - Parmesan or Roquefort - on top and bake it until golden brown and crispy at the top - around 1/2H in medium heat. I serve with a fresh tomato/cucumber/onion salad. Delicious in summer.

I like your version with the Roquefort and salad, Bubble! That's going on my shopping list! Amy, I like your green beans but I don't have an air fryer. :(   I've been listing the air fryer recipes because I know you and Jane have one.
Title: Re: What's for dinner? 2020
Post by: so_P_bubble on May 03, 2021, 01:32:12 PM
can't the beans be done in the oven?
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 03, 2021, 02:04:43 PM
Yes, altho I would probably make mine in the toaster/convection bake oven. I hadn't thought of other ways when I posted the recipe.
Title: Re: What's for dinner? 2020
Post by: Amy on May 03, 2021, 02:18:30 PM
Beans can be done in the oven.400° for 5 -7 min..
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 03, 2021, 03:03:53 PM
Thanks Amy.
Title: Re: What's for dinner? 2020
Post by: Amy on May 03, 2021, 04:08:53 PM
Patricia, you're welcome. I have 4-5 pkg of beans to plant so I will be trying this recipe.
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 03, 2021, 04:14:59 PM
When I was a child, we owned an acre and that acre was planted into a garden each year. We,(three girls), were unpaid labor, but we sure enjoyed eating the results after we finished the gardening and processing!

Now the woman who purchased the home after my dad went into care, expanded the old house into that acre, and last I heard, she was running a B&B.
Title: Re: What's for dinner? 2020
Post by: JaneS on May 04, 2021, 07:22:09 AM
Got the bean recipe! Davy's had the first of the fresh beans this week!
Title: Re: What's for dinner? 2020
Post by: Amy on May 04, 2021, 07:36:15 AM
Jane WOW, my beans are still seeds waiting to be planted!!
Let me know how you like this recipe!
Title: Re: What's for dinner? 2020
Post by: Amy on May 04, 2021, 08:28:57 AM
Jane, another one for you ..


Air Fryter Zucchini

yield: 4 SERVINGS prep time: 5 MINUTES cook time: 10 MINUTES additional time: 30 MINUTES total time: 45 MINUTES

These zucchini are marinaded for a short time and cooked for just 5 minutes! These are a great, healthy, side dish option to serve with your next meal!

Ingredients
2 medium zucchini
¼ cup bottled Italian salad dressing
1 teaspoon salt
½ teaspoon cracked pepper

Instructions
Slice the zucchini in half lengthwise and then into ½ inch pieces.
Place in a zip top bag along with the salad dressing and seal. Shake to coat the zucchini in the dressing.
Refrigerate for at least 30 minutes and up to 8 hours before cooking.
Brush or spray air fryer basket with olive oil. Drain excess liquid from the zucchini and add to the air fryer basket.
Cook at 400 degrees for 10 minutes, shaking halfway through cooking. Check the zucchini at 5 minutes and reduce cook time based on your desired preference

Notes
We like our zucchini to get golden brown and caramelized. If you'd like your zucchini less browned, cook for less time.



Title: Re: What's for dinner? 2020
Post by: patricia19 on May 04, 2021, 03:52:09 PM
Mom's Shepherd's Pie

Ingredients

9 potatoes - peeled and cubed

1 ½ pounds ground beef

1 (6 ounces) can tomato sauce

2 tablespoons chopped fresh parsley

1 dash Worcestershire sauce

½ teaspoon salt

½ teaspoon ground black pepper

2 (15 ounce) cans green beans, drained

2 tablespoons all-purpose flour

2 tablespoons milk


DirectionsInstructions

Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
Place the potatoes and water to cover in a large pot over high heat. Boil for 15 minutes. Meanwhile, brown the ground beef in a large skillet over medium-high heat; drain excess fat.

Step 3
To the ground beef, add the tomato sauce, parsley, Worcestershire sauce to taste, salt, ground black pepper, and green beans. In a separate small bowl, mix the flour with the 3 tablespoons water and stir into the beef mixture.

Step 4
Stir all together well. Drain the potatoes, mash, and spread over the beef mixture Place 2 to 3 vent holes through the mashed potatoes.

Step 5
Bake at 350 degrees F (175 degrees C) for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.

Title: Re: What's for dinner? 2020
Post by: patricia19 on May 04, 2021, 03:58:23 PM
Whole Wheat and Honey Pizza Dough

Prep: 10 mins Cook: 10 mins Total: 20 mins Servings: 12 Yield: 1 - 12 inch pizza crust

Ingredients

1 (.25 ounce) package active dry yeast

1 cup warm water

2 cups whole wheat flour

¼ cup wheat germ

1 teaspoon salt

1 tablespoon honey


Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Step 3
In a large bowl, combine flour, wheat germ, and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.

Step 4
Roll dough on a floured pizza pan and poke a few holes in it with a fork.

Step 5
Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.



Title: Re: What's for dinner? 2020
Post by: patricia19 on May 04, 2021, 04:02:32 PM
Pizza Dough

This one is a quick recipe that merely involves mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this approach.

Prep: 10 mins Cook: 25 mins Total: 35 mins Servings: 15 Yield: 1 pizza

Ingredients

3 cups all-purpose flour

1 (.25 ounce) package active dry yeast

2 tablespoons vegetable oil

1 teaspoon salt

1 tablespoon white sugar

1 cup warm water (110 degrees F/45 degrees C)


Directions

Step 1
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.

Step 2
Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.



Title: Re: What's for dinner? 2020
Post by: patricia19 on May 04, 2021, 09:10:25 PM
Zesty Frito Pie

prep time 10 mins cook time 30 mins total time 40 mins

Ingredients
1 pound ground beef
1 cup corn, canned or frozen and thawed
1 cup kidney beans, rinsed and drained
¾ cup salsa
¾ cup chili sauce, such as Heinz
2 tablespoons taco seasoning
1 teaspoon garlic, minced (about 1 large clove)
2 cups cheese, shredded
3-4 cups Chili Flavored Fritos Corn Chips

OPTIONAL TOPPINGS
Diced Tomato
Sour Cream
Jalapenos
Green Onion
Rice

Instructions
Preheat oven to 350 degrees.

In a cast-iron skillet over medium/high heat, brown ground beef and crushed garlic until fully cooked. Drain off excess fat.

Add corn, beans, salsa, chili sauce, and taco seasoning and stir, continuing to heat for about 5 minutes. Remove from heat.

Top with shredded cheese and corn chips.

Bake uncovered for 20 minutes.

Remove and top with additional toppings.


Title: Re: What's for dinner? 2020
Post by: patricia19 on May 04, 2021, 09:18:50 PM
Homemade Guacamole

prep time 15 mins total time 15 mins

Ingredients

1 avocado, pitted and diced into 1-inch cubes
1/3 cup red onion, minced
1/3 cup bell peppers
1 fresh jalapeno, seeded and minced*
1/3 cup chopped tomato, seeded
1 teaspoon garlic, minced
1 tablespoon cilantro, minced
or substitute fresh flat head parsley minced
1 tablespoon lime juice
1 teaspoon sugar
1/2 tablespoon hot sauce

Instructions

Mash avocados to your desired texture using the back of a fork or spoon or even blending in a food processor until smooth.

Fold in chopped vegetables and lime juice, sugar, and hot sauce.

This will keep for 2-3 days in the refrigerator. The lime juice will prevent the avocado from browning.

Notes
You can also use jarred, pickled jalapenos. These may be less spicy than fresh jalapenos. Or omit.
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 04, 2021, 09:23:28 PM
Queso Dip

prep time 5 mins cook time 15 mins total time 20 mins

Ingredients

2 tablespoons butter

2 tablespoons flour

1 cup whole milk

1 cup favorite cheese, shredded

1/2 teaspoon Kosher salt, optional

Instructions

Melt butter in a heavy bottom saucepan.

Whisk in flour until fully combined, and it makes a paste.

Whisk in whole milk until smooth.

Add shredded cheese and salt.

Add additional milk until your queso dip reaches the desired consistency.

Title: Re: What's for dinner? 2020
Post by: JaneS on May 04, 2021, 10:38:43 PM
I got the zucchini recipe, too, AMY.  Have to admit, Davy's green beans are not local.  Being a Mennonite, he has lots of contacts south of here and I'm sure they're from another Mennonite farm.  But they're better than the ones in the grocery stores.  And I don't get them to can until they are local.  But they're good eating!
Title: Re: What's for dinner? 2020
Post by: Amy on May 05, 2021, 09:54:02 AM
No Bake Cherry Cheesecake Pie
You'll taste the difference in this no-bake cherry cheesecake pie that doesn't use
preservative filled canned pie filling or packaged dessert topping.
Course Dessert
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 servings
Author Barry C. Parsons
Ingredients
For the Graham Crumb Crust
1 3/4 cups graham wafer crumbs
1/3 cup sugar
1/3 cup melted butter
For the Cream Cheese Filling
1 pound of cream cheese
1 cup icing sugar
1 1/2 cups whipping cream
2 tsp vanilla extract
For the Cherry Topping
3 cups pitted fresh or frozen sweet cherries
1/2 cup water
1/2 cup sugar
1 tsp vanilla extract
1 rounded tablespoon corn starch + 1/4 cup water
Instructions
For the cherry topping
1. Make the topping first because it has to cool to room temperature.
2. In a small saucepan, add the cherries, 1/2 cup water, sugar and vanilla extract.
3. Bring to a gentle simmer for 15 minutes.
4. Dissolve the cornstarch in the 1/4 cup of water and slowly stir into the boiling cherries. Stir constantly until the
cherries begin to simmer again, then cook for only a minute longer.
5. Remove from heat and transfer to a heatproof bowl to cool to room temperature, stirring occasionally. It is not
recommended to cool this mixture quickly in the fridge because you can set the corn starch which will affect
the appearance of the finished cheesecake.
For the crust
1. Lightly grease a 10 inch deep dish pie pan. (This recipe can also be made in a 9x9 pan if you prefer, with the
graham crust only at the bottom and then served in squares.)
2. Mix together the graham crumbs, sugar and hot melted butter. Press evenly into the bottom and sides of the
pie pan.
2 eight ounce packages
powdered sugarFor the filling
1. Remove 3 rounded tbsp of the icing sugar from the 1 cup you have measured. Add the 3 tbsp icing sugar to
the bowl of an electric mixer along with the vanilla extract and whipping cream. Beat together to firm peaks,
then transfer the whipped cream to a separate bowl.
2. Now add the remaining powdered sugar and the cream cheese to the electric mixer bowl and cream together
well until smooth and the cream cheese is well softened.
3. Add about 1/2 cup of the whipped cream to the softened cream cheese mixture and beat again until smooth.
(This step helps soften the cream cheese mixture a little more for the next step)
4. Finally fold in the remaining whipped cream by hand until smooth, using a rubber or silicone spatula.
5. Spread the filling evenly into the prepared crust and chill in the fridge.
6. When the cherry topping has cooled to room temperature, spoon it evenly over the filling and chill for several
hours before serving. If you have the time, make this cheesecake a day in advance to get the best set on the cheesecake filling.
Title: Re: What's for dinner? 2020
Post by: Amy on May 05, 2021, 09:55:52 AM
Jane, I am sure they will taste a lot better than the store beans. We had the canned potatoes mixed with maple bacon spice and done in the AF..oh my so good!!
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 05, 2021, 11:31:30 AM
Dorito Chicken Casserole

Prep: 15 mins Cook: 35 mins Total: 50 mins Servings: 4 servings

There are many flavor options for Doritos—or similar corn chips—including ranch-flavored and spicy nacho cheese, so choose your family's favorite. Also, feel free to use a cheese blend instead of the mozzarella and cheddar cheeses. Round out the meal with a fresh green salad or side of steamed broccoli.

Ingredients

1 (7-ounce) bag Doritos, crushed (about 4 cups crushed), divided
2 to 3 cups diced cooked chicken
1 cup sour cream
1 (10 1/2-ounce) can condensed cream of chicken soup
1/4 cup finely minced onion
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated sharp or mild cheddar cheese
1/2 cup grated mozzarella cheese
Fresh parsley, for garnish

Steps to Make It

Gather the ingredients.

Heat the oven to 350 F. Grease a 2-quart casserole dish or spray it with nonstick cooking spray.

Cover the bottom of the casserole with half of the crushed Doritos, about 2 cups.

In a large bowl, combine the diced cooked chicken, sour cream, condensed soup, onion, chili powder, garlic powder, salt, and pepper.

Spoon the chicken mixture on top of the crushed Doritos in the casserole.

Sprinkle the remaining crushed chips over the chicken mixture and then top with the shredded mozzarella and cheddar cheeses.

Bake the casserole in the preheated oven for 30 to 40 minutes or until the topping is melted and lightly browned.

Serve and enjoy.

Tip

If you'd like to make the casserole ahead of time, blend the filling ingredients and refrigerate, and place the bottom layer of Doritos in the prepared dish and set aside. Assemble the casserole before you're ready to bake it; if the casserole is prepared and then refrigerated, the chips will become soggy.

Recipe Variations

Add a can of diced mild green chile peppers or a finely chopped jalapeno pepper to the chicken filling mixture.

Replace the cheddar and mozzarella cheeses with a Mexican blend or taco-seasoned shredded cheese.

Make the casserole with leftover turkey instead of chicken.

Add a few tablespoons of crumbled bacon to the chicken and sour cream mixture.

Add 2 to 3 tablespoons of finely chopped green or red bell pepper to the filling mixture.

Top the filling with a small can of drained sliced ripe olives before adding the crushed Dorito topping.

Title: Re: What's for dinner? 2020
Post by: patricia19 on May 06, 2021, 01:21:43 PM
Mini Flower Tarts Recipe

From eHow;

"Welcome the spring season with these charming mini flower tarts. Featuring flaky pie crust and homemade curd, this treat is both beautiful and delicious! Below, you'll find the steps to make lemon and strawberry curd from scratch. But if you're in a pinch, feel free to use store-bought curd or jam instead. Either way, your friends and family will adore these tiny tarts. They're perfect for Mother's Day, Easter, and baby showers."

Lemon Curd

Things You'll Need
Juice from 2 lemons
1 teaspoon lemon zest
2 large egg yolks
1/4 cup + 2 tablespoons sugar
2 teaspoons cornstarch
Pinch of salt
3 tablespoons unsalted butter, cubed

Step 1
Add all the ingredients except the butter to a small saucepan.

Step 2
Cook over low heat, whisking constantly for 10 minutes. The constant whisking will prevent curdling.

Tip
Slightly increase the heat if the ingredients are not thickening. Make sure to keep whisking.

Step 3
Once the ingredients are thick enough to coat the back of a spoon, turn off the heat. Add the cubed butter and whisk until it melts.

Step 4
Pour the curd into a container and cover with an air-tight lid. Chill for at least 30 minutes.

Tip
Traditionally, people press plastic wrap onto the curd's surface to stop a film from forming. But if you don't have plastic wrap, or want a more eco-friendly approach, you can simply cover it with an air-tight lid. We didn't experience a noticeable film in our batch.

Strawberry Curd

Things You'll Need
1/2 pound strawberries, destemmed and sliced
2 large egg yolks
1 tablespoon lemon juice
1/4 cup + 2 tablespoons sugar
2 teaspoons cornstarch
Pinch of salt
3 tablespoons unsalted butter, cubed

Step 1
In a blender or food processor, puree the strawberries until smooth.

Step 2
Add all the ingredients except the butter to a small saucepan.

Step 3
Cook over low heat, whisking constantly for 10 minutes. The constant whisking will prevent curdling.

Step 4
Once the ingredients are thick enough to coat the back of a spoon, turn off the heat. Add the cubed butter and whisk until it melts.

Step 5
Transfer to a container with an air-tight lid. Chill for at least 30 minutes.

Mini Flower Tarts

Things You'll Need
Lemon curd
Strawberry curd
2 pie crusts
3.5- to 4-inch flower cookie cutter
Powdered sugar
Mini muffin pans (see note below)

Tip
Depending on the size of your mini muffin pans, you may need more than one. You can use a 48-cup pan, two 24-cup pans, etc.

Step 1
Preheat the oven to 425°F. Roll out the pie crust onto a flat surface. Cut out as many flowers as possible.

Step 2
Re-roll the leftover pie crust into a thin sheet. Cut out more flowers. One pie crust should yield 7 to 8 flowers each.

Tip
Depending on how thin you re-roll the dough, the final flowers may end up smaller than the others. This creates a charming visual, but if you want the flowers to be around the same size, try to roll all the dough to the same thickness.

Step 3
In the mini muffin pan, place a flower in every other cup. Bring petals toward each other, place in the cup then gently press the center down.

Place flowers in muffin pan

Step 4
Repeat with the remaining flowers. With a fork, prick holes into the bottom of each flower.

Prick holes in pie crust flowers

Tip
If any of the flowers rip, fill in the holes with leftover pie dough.

Step 5
Bake for 8 minutes or until golden brown and flaky.

Bake flowers

Step 6
Transfer to a cooling rack and let sit for 15 minutes. Place the powdered sugar in a mesh strainer and sprinkle onto the flowers.

Dust flowers with powdered sugar

Step 7
Once completely cooled, fill with lemon and/or strawberry curd.

Fill flowers with curd

Step 8
Repeat until all the flowers are filled. Serve immediately or store in the refrigerator for about a week. If you have leftover curd, enjoy it on baked goods or with yogurt.

Title: Re: What's for dinner? 2020
Post by: patricia19 on May 07, 2021, 01:53:29 PM
French Rouille Sauce

Prep: 15 mins Cook: 1 min Total: 16 mins Servings: 4 to 6 servings

French rouille sauce is a thick, bread-enriched sauce that gets much of its flavor and color from saffron. This beautiful, spicy garlic sauce goes well with cold steamed shrimp, and any fried fish or seafood, or as a sauce with firm grilled fish such as swordfish, sturgeon, or Pacific white sea bass. Perhaps the most notable pairing for rouille is with bouillabaisse, a famous French seafood soup; spoon a bit onto a piece of toasted bread and place it on top of the stew. You can enjoy the sauce at room temperature or cold.

This simple recipe calls for vinegar, saffron, white bread, garlic, egg yolks, chili powder, and olive oil. A few seconds in the microwave and a quick blend in the food processor will have you making authentic, delicious rouille in just minutes.

Ingredients

1 tablespoon water
1 tablespoon white wine vinegar
Pinch of saffron
2 to 3 slices white bread, crusts removed
3 to 4 cloves garlic, finely chopped
2 large egg yolks
1/4 teaspoon chili powder
1/2 cup olive oil
Kosher salt, to taste
Steps to Make It
SHOW IMAGES
Gather the ingredients.

Heat the water, vinegar, and saffron in the microwave for 30 seconds. Mix well until you have a very yellow liquid.

Cut the white bread into chunks, place in a large bowl, and pour the saffron mixture over. Mix well.

Put the bread mixture in a food processor and add the garlic, egg yolks, and chili powder. Blend for about 30 seconds; scrape down the sides.

While slowly drizzling in the olive oil, blend on low power just until mixed. Season with salt.

Spoon the sauce, which should be like thick mayonnaise, into a bowl and serve immediately. You can also refrigerate until chilled if you prefer it cold.

Serve alongside fish and enjoy.
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 07, 2021, 01:58:36 PM
Nigerian Jollof Rice with Beef

Prep: 15 mins Cook: 75 mins Total: 90 mins Servings: 4 to 6 servings

Jollof rice is the most popular rice across the Coast of West Africa. Spiced, red-orange it is street food, everyday lunch, Sunday rice, celebration food, and everything in between.

The rice grains are stewed and layered with flavor, but emerge at the end of cooking somewhat separate—the goal is more pilau than risotto. Converted or parboiled long grain rice works best because the parboiling process strengthens the grains so they cook in the sauce without breaking down and turning to mush.

Building the stew base is the most important step and involves cooking the tomatoes twice—first, you cook down the mix and reduce it, which blunts the raw edge of the tomatoes, onions, and peppers. Second, you create the stew—a fried, spiced base seasoned with curry powder, dried thyme, bay leaves, salt, and more.

Ingredients

3 medium-sized fresh plum or Roma tomatoes, roughly chopped
1 medium red bell pepper, sliced
3 small red onions, 1 sliced thinly and 2 roughly chopped; divided
1/4 of a scotch bonnet pepper, optional
2 1/2 to 3 cups stock (vegetable, chicken, beef, or water), divided
300 grams stewing cut beef
2 teaspoons curry powder (preferably a Caribbean blend), divided
2 teaspoons dried thyme, divided
Salt, to taste
White pepper, to taste
Black pepper, to taste
1/4 cup neutral oil, divided
3 small to medium dried bay leaves
2 tablespoons tomato paste
2 teaspoons unsalted butter, divided
2 cups uncooked converted long-grain rice, rinsed
1/2 medium red onion, sliced, for garnish
1 plum tomato, sliced, for garnish

Steps to Make It

Gather the ingredients.

In a blender, combine the tomatoes, red bell pepper, chopped onions, and scotch bonnet (if using) with 1 1/2 cups of stock or water.

Blend until smooth, about 1 or 2 minutes. You should have roughly 4 to 5 cups of blended mix.

Transfer this mix to a large pot. Bring to a boil, then reduce the heat to a simmer for 15 to 20 minutes, stirring occasionally, or until the mixture is reduced by half. Remove from the heat and set aside.

Prepare the beef by seasoning with 1 teaspoon curry powder, 1 teaspoon dried thyme, and a generous pinch of salt and pepper.

Set a separate large pot over medium heat, then add half of the oil. Once warm, add the beef and pan-fry for about 5 minutes, turning so all the sides brown evenly. Remove the pieces of beef, and set aside.

In the same pot you cooked the beef in, add the remaining oil. Once hot, add the sliced onions, 1 teaspoon curry powder, 1 teaspoon dried thyme, and a pinch each of salt and pepper. Cook, stirring, over medium heat for 3 to 4 minutes.

Add the tomato paste and 1 teaspoon butter, stirring for another 2 to 3 minutes.

Add the reduced tomato-pepper mixture to the pot, then cover with a lid and cook over medium heat for 8 to 10 minutes or until reduced by half.

Add the remaining 1 1/2 cups of stock or water to the cooked tomato sauce. Bring to boil for 1 to 2 minutes. Taste for seasoning and adjust to your liking—salt and curry powder should be the most forward taste elements.

Add the rinsed rice and stir well so each grain is coated.

Add the beef and stir to combine. Cover with a double piece of foil or parchment paper. Place the lid on the pot—this will seal in the steam and lock in the flavor—then, reduce the heat to low and allow it to cook for 35 minutes.

Open the pot, stir the rice, and taste for seasoning. The rice should be cooked through and flavorful. If it isn't, allow to cook for another 5 minutes or until it is ready.

You can stir in sliced onions, tomatoes, and the remaining teaspoon of butter for additional flavor elements, if desired. Remove from heat and serve hot.

I had this at Dora and Alan's and enjoyed it. This is a slightly different recipe as they used moose and some veggies.



Title: Re: What's for dinner? 2020
Post by: patricia19 on May 07, 2021, 02:06:04 PM
Better Than Sex Cake (Robert Redford Cake)

Prep:
15 mins
Cook:
30 mins
Total:
45 mins
Servings:
12 to 16 servings

If you're making this cake for kids, call it a "Better Than Anything Cake!" Another name for the cake, Robert Redford Cake, probably dates back to the 1970s.

This is a popular, irresistible chocolate cake dessert with loads of chocolate, caramel topping, candy bars, and whipped topping.

Use your favorite chocolate cake recipe or bake a cake with a cake mix for this scrumptious dessert.

Ingredients

1 chocolate cake (baked in a 9 x 13-inch baking pan)
3/4 cup​ fudge topping (slightly warmed)
3/4 cup caramel topping (or butterscotch topping, slightly warmed)
1 (14-ounce) can sweetened condensed milk
6 chocolate-covered toffee bars (or 1 1/3 cups of toffee and chocolate chips, such as a Heath Bar)
1 (8-ounce) tub of frozen whipped topping (thawed)

Gather the ingredients.

Bake the cake and leave it in the pan to cool slightly.

While the cake is still slightly warm, make holes in the entire top of the cake using the handle of a wooden spoon or a large fork.

One at a time, pour the fudge and caramel or butterscotch toppings and condensed milk over the top of the cake, letting each flavor soak in before adding the next.

Crush 3 of the toffee candy bars and sprinkle over the top, or sprinkle with chocolate and toffee pieces.

Frost the cake with the whipped topping.

Crush the 3 remaining toffee bars and sprinkle over the whipped topping.

Cover and refrigerate for at least a few hours, preferably overnight.



Title: Re: What's for dinner? 2020
Post by: Amy on May 08, 2021, 08:10:06 AM
Cinnamon Roll Bread Pudding

Using day old or leftover cinnamon rolls in cinnamon roll bread pudding results in one of the easiest and best versions of this classic comfort food dessert that you will ever try. Make it extra special with a generous drizzle of homemade caramel sauce.

5 to 6 cups cinnamon rolls, diced
1 cup whipping cream
1 cup milk
2 eggs
2 egg yolks
2/3 cup sugar
1 tbsp vanilla extract
Pinch salt
Instructions
Grease an 8x8 inch baking dish well. Place the cinnamon roll cubes on an even layer into the greased baking dish.
Whisk together the remaining ingredients until the sugar is dissolved.
Pour the mixture evenly over the cinnamon roll cubes, pressing down slightly to make sure all the cubes are soaked.
Let stand for a half hour to for the custard to fully absorb.
Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving.
Serve with a generous drizzle of Homemade Caramel Sauce
Title: Re: What's for dinner? 2020
Post by: Amy on May 08, 2021, 08:13:49 AM


Both these recipes comes from The Rock Recipes..

Best Homemade Caramel Sauce

The best homemade caramel sauce uses only 4 quality ingredients to create one of the simplest but most luxuriant dessert sauces ever.

2 cups sugar
2/3 cup butter cut in small cubes
4 tbsp water
1 cup whipping cream
Instructions
Begin by mixing the sugar and water in a large saucepan. NOTE: I use a large saucepan of about 3 quarts or larger because the sugar foams up when you add the butter and cream so make sure you have a large enough pot.
Boil the sugar and water over medium heat until the mixture begins to turn a light to medium amber color. The real skill in making caramel sauce does come with experience and knowing the point at which the color is perfect. Good advice for beginners is that it is better to be a little too light in color rather than a little too dark because too dark a caramel can often taste a little burnt. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe.
Do not stir the boiling sugar, this can cause it to crystallize. If you find the sugar starts to crystallize, use a pastry brush to brush water around the inside edge of the pot as it boils. You may have to do this several times. Carefully swirling the pan occasionally is also helpful to avoid crystallization of the sugar.
When the color is right, quickly add the butter and stir quickly until the butter is melted. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth. Cool completely. Store in an airtight plastic container or in a mason jar. This sauce is fantastic with almost any apple dessert or for great caramel sundaes.

otes
You will want to prepare the ingredients and have them at the ready. Timing is very important in a good caramel sauce, so having the butter and cream ready at the crucial point is critical to the success of your sauce. You will also want to be very careful when preparing caramel sauce; when the sugar syrup hits the right stage to add the butter and cream it will be over 300 degrees F so it is important to take particular care. It is also very important to use a proper sized pot. Although the recipe only makes about 2 cups, you will need a 2 1/2 to 3 quart/liter heavy bottomed saucepan because the sugar syrup will foam up considerably and produce a considerable amount of steam when the butter is added and again when the cream is added. These safety tips are not meant to deter, it's just good advice to make these sorts of things when you can take the time without distractions and give it your full attention. A successful caramel sauce is also one that has been given careful attention. With a little practice you will be a caramel ace in no time.


Title: Re: What's for dinner? 2020
Post by: Amy on May 08, 2021, 08:50:01 AM
This recipe is from Taste of Home and the rhubarb will soon be ready here..can be halved and put into a 6 or 9" pan.

Rhubarb Custard Bars.

Ingredients
2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, room temperature, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Directions
1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.
2. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.
3. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Title: Re: What's for dinner? 2020
Post by: patricia19 on May 08, 2021, 10:47:29 AM
Amy, your rhubarb and custard bars sound good to me! I may try those with some apples I happen to have. I also think I may end up donating that second bag of apples.
Title: Re: What's for dinner? 2020
Post by: Amy on May 08, 2021, 04:02:52 PM
Patricia,now you have me thinking of strawberries ,raspberries or blueberries! I would think they all would work in this.
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 08, 2021, 05:16:19 PM
They certainly would as rhubarb and custard are both good facilators.
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on May 08, 2021, 05:34:42 PM
I had a recipe that I took from an on-line source, and had waited ages to make it.
It's Slow-Cooker Cranberry Chicken, and calls for Chicken thighs, Boneless/Skinless.
(you can use legs, just skinless). My delay was that the chicken thighs were so very pricey, and for me, cooking this for just one person, I couldn't deal with $8 to $10 for a package of thighs.  I finally got some on special this week, and almost literally jumped on cooking this up.  It only has 4 additional ingredients, in addition to the chicken, and I just knew I had all in my pantry.  Well, after late night searching, and today searching all shelves.  I only came up with one of the ingredients.  So a quick run to the store this morning.

Here's the recipe:
2 1/2 to 3 lbs, chicken thighs
1 16 oz can of Whole cranberry sauce (or equivalent if you have made your own)
2 tablespoons dry onion soup mix
2 tablespoons quick-cooking tapioca (as a thickener)

I just knew that I had the cranberry sauce and the onion soup mix, but no joy there! Hence run to store.

Place chicken pieces in slow cooker.  In small bowl, mix together the cranberry sauce, dry soup mix and tapioca. Pour over chicken pieces.

Cook on low for 5-6 hours; or high heat 2 1/2 to 3 hours.  I did the high process.
My daughter was coming over for Mother's Day and wanted a quicker fix.  Serve the chicken and sauce over hot cooked rice.  Makes 6 servings.

This was absolutely yummy!  Daughter enjoyed it too.
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 08, 2021, 05:44:26 PM
Thanks Joanne! It sounds both easy and good...that's if you've checked your cupboard :)
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 08, 2021, 06:20:01 PM
Tasty Strawberry Rhubarb Jam

I used a large crockpot and half-pint jars.

Serves 30  Prep Time 20 minutes   Cook Time 7 to 8 hours on LOW

Ingredients

3 lbs fresh strawberries, chopped

2 lbs rhubarb chopped

1 Cup of sugar

1/2 Teaspoon cinnamon

Preparation

1. Layer half of the strawberries and rhubarb in the slow cooker.

2. Sprinkle half a cup of sugar over the fruit.

3. Place the rest of the strawberries and rhubarb on the sugar.

4. Sprinkle the remaining sugar and the cinnamon powder on top evenly.

5. Cover and cook for four hours on LOW.

6. Remove lid, stir the jam, and cook further for one hour on LOW with the lid off.  Continue cooking until you get your    desired consistency.

7. Mash the jam for chunky consistency, or use a blender for a smooth jam.

8. Serve this jam on toast, muffins, or with vanilla I've cream, yogurt, or pancakes.

Title: Re: What's for dinner? 2020
Post by: patricia19 on May 08, 2021, 07:15:44 PM
Important Tip



180850715_4299454776742686_5890631030024554569_n.jpg


Title: Re: What's for dinner? 2020
Post by: patricia19 on May 09, 2021, 01:20:24 PM
DUTCH OVEN WHOLE ROAST CHICKEN

It uses only five ingredients (assuming you already have butter, salt, and pepper);
The flavor combination of lemon, garlic, and rosemary creates amazing flavor;
There is no waste– the lemon zest, juice, and rinds are used, as well as the onion, garlic, and rosemary scraps;

While it takes a while to roast in the oven, the prep time is only 10-15 minutes!
You can add potatoes to the bottom of the pan to cook and soak up all those delicious juices while the chicken roasts for an easy one-pot meal.

And the other thing? A whole roast chicken is a foolproof way to impress people. This recipe comes out gorgeous every time, and it's perfect for a dinner party or date but also easy enough to make for your family on a whim.


TIPS FOR MAKING THE BEST WHOLE ROAST CHICKEN

Pat the chicken dry. This will help the skin crisp up to perfection.
Season the cavity. Add a LOT of salt and pepper inside, and stuff it with the lemon rinds, rosemary sprigs and stems, garlic scraps, and onion scraps. This will help keep it moist and flavor it from the inside out.

Add the butter mixture under AND over the breast skin. Use your hands for this (then give them a good wash). It's important to spread the mixture liberally over the entire chicken (every nook and cranny).

In addition, separate the skin from the top of the breast and spread some of the butter underneath, being careful not to tear the skin (intact skin helps the meat stay moist since it keeps the juices in). This creates extra crispy skin and helps flavor the meat better.

Truss the chicken. Not in a complicated way- I just tie the legs tightly together using kitchen twine. This helps keep everything nice and neat and compact for even, consistent cooking. If the legs splay out too much, they will cook too quickly, causing them to become dry.

Roast high, then low. Roast the chicken at 475 for 15 minutes- this gets the crispy skin process going. Then, turn the heat down and roast at 350 for approximately 20 minutes per pound, or until the internal temperature reaches 165 degrees (stick a meat thermometer  into the thickest part of the breast as far as it will go, then retract it just a little so it's not touching the bone. It won't read accurately if it is touching a bone)

Let it sit for at least 10 minutes when it's done. This will ensure that a) the chicken isn't too hot to handle when you carve it, and b) that the juices have a chance to redistribute. If you cut into it too quickly, the juices will escape too fast and the chicken will become dry.

Here are some tips for roasting a whole chicken in your dutch oven:

Layer onions and potatoes (or another root veggie) on the bottom so you have a complete meal. The veggies will soak up all the juices as it cooks.

Keep the cover off when roasting. If the skin browns too quickly on top, you can place the cover on ajar on top to help avoid direct hot heat, or tent it with foil if the cover doesn't fit/the chicken is too tall.

IF YOU DON'T HAVE A DUTCH OVEN...
You can easily make this recipe in a large casserole dish or roasting pan using the same method!

Or, you can use your slow cooker. Just keep in mind, you won't have any crispy skin if you do this. Slather the chicken in the butter mixture, and set on top of onions (and potatoes, if you want) in your slow cooker. Cook for 4 hours on high.

DON'T THROW THE CHICKEN BONES/CARCASS OUT!
Make homemade chicken stock with them. Just store the carcass/bones in your freezer in an airtight bag or container until you're ready to make it!

Basic recipe follows in next post.
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 09, 2021, 01:25:56 PM
Dutch Oven Whole Roast Chicken

Prep Time 15 mins Cook Time 1 hr 30 mins Resting Time 10 mins Total Time 1 hr 45 mins

Author: Elizabeth Lindemann

Ingredients

1 whole chicken about 4-5 lbs.
2 lemons
5 cloves garlic 3 minced, 2 cut in half
4 sprigs fresh rosemary 3 finely chopped, 1 left whole
2 large onions halved and thickly sliced, end scraps reserved
4 tablespoons butter (1/2 stick)
kosher salt see notes
black pepper see notes
1.5 lbs. potatoes cut into 1" pieces, optional

Instructions

Preheat oven to 475 degrees F.
Melt butter (4 tablespoons) in small bowl (I used my Pyrex measuring cup); add minced garlic (3 cloves), chopped rosemary (from 3 sprigs, about 2 tablespoons), the zest of the two lemons, and plenty of kosher salt and black pepper to taste. Set aside.
Place the onions in bottom of enameled cast iron dutch oven. Reserve the end scraps. If using potatoes, add them on top of the onions.

Prepare chicken by removing giblets from cavity and patting dry with paper towels.
Liberally season the cavity with salt and pepper. LIBERALLY.

Cut the zested lemons in half; reserve juice and save rinds.

The butter mixture will have hardened slightly by now. Using your hands, slather the mixture liberally over every part of the chicken and under the breast skin (being careful not to tear the skin).

Stuff the cavity of the chicken with the lemon rinds, onion scraps, remaining 2 garlic cloves, and rosemary sprig/stems. Place in dutch oven on top of sliced onions and potatoes, if using.

Tie the legs of the chicken together tightly using kitchen twine.

Pour reserved lemon juice over the chicken.

Roast chicken UNCOVERED for 15 minutes at 475, then reduce heat to 350 and cook STILL UNCOVERED for approximately 20 minutes PER POUND, or until internal temperature reaches 165 degrees (about 1.5 hours for a 4.5 lb. chicken). The chicken should be uncovered the entire time it cooks, unless it seems like it's burning (see notes).

Allow the chicken to rest for at least 10 minutes before carving.

Notes

Basting: If you want to, baste the chicken approximately halfway through cooking process. You don't have to.

Salt and pepper: You want to salt and pepper liberally- I'd say at least 1 tablespoon of kosher salt for a 4ish lb. bird (up to 2 tablespoons, if you have a larger chicken that's more like 8 lbs.). Pepper you can do to your taste- it will give it a nice kick if you use a lot (around 2 teaspoons) but you can definitely get away with only 1/2 teaspoon.

If chicken is burning: you should cook the chicken uncovered in the dutch oven, but if it starts to burn on top and the internal temperature is not high enough yet, you can place the lid on ajar to avoid direct heat and prevent further burning. Or, you can tent it with foil on top.

Other vegetables: You can add carrots or other root veggies, that take a long time to cook, in the bottom of the pan in place of or in addition to the potatoes. Note: I actually prefer to roast my potatoes/veggies separately because they get more browned, but it's super convenient to cook them in the same pot!

Slow cooker instructions: Place sliced onions in bottom of large slow cooker. Prepare chicken as directed above. Cover and cook on low for 8-9 hours or high for 4-5, until the chicken is falling off the bone. (this method will not make crispy skin, but will still be delicious!

If you are sensitive to lemon flavor, you may want to use only 1 lemon. Same goes for if you are using extremely large or juicy lemons. Some readers have commented that the flavor is too lemony. I LOVE a really lemony chicken but no harm in cutting the amount in half if that's not your thing!

Recommended Equipment
Dutch Oven
Meat Thermometer
Kitchen Twine


Title: Re: What's for dinner? 2020
Post by: Amy on May 09, 2021, 04:42:48 PM
instant pot Mississippi mud potatoes
★★★★★

5 from 5 reviews

Prep Time: 20 minutes Cook Time: 4 minutes Yield: 8-10 servings 1x
DESCRIPTION
A big pot of the most delicious and addictive potatoes you'll ever eat. Cubed potatoes are coated with cheese, tangy, creamy sauce and bacon.

INGREDIENTS


1 ½ cups water
8 cups peeled and cubed potatoes
1 tsp garlic salt
½ cup mayonnaise
½ cup sour cream
½ cup diced green onions
2 cup shredded cheddar cheese (I like sharp)
8 oz (half a package) bacon, cooked and crumbled
INSTRUCTIONS
Pour water into bottom of Instant Pot. Add the potatoes to a steamer basket. Lower the steamer basket into the Instant Pot.
Cover Instant Pot and lock the lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move the valve to venting. Remove lid.
Remove the steamer basket. Discard the water. Add potatoes into Instant Pot. Fold in the garlic salt, mayonnaise, sour cream, diced onions, cheese and bacon.
Salt and pepper to taste, if needed.
Optional step: Pour the potatoes into a baking dish and bake for 20 minutes at 350° F for a more casserole type of recipe (or you can use your air fryer lid for this part).
NOTES
I used my 6 quart Instant Pot Duo 60 7 in 1*.

This recipe makes a lot. You can easily halve this recipe. Halve all the ingredients (except the water) and pressure cook for the same amount of time.
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 09, 2021, 05:27:01 PM
Amy, was something left out or is this a step taken more than once?

INGREDIENTS
SCALE
1x
2x
Equipment needed: steamer basket*

Title: Re: What's for dinner? 2020
Post by: Amy on May 09, 2021, 05:53:35 PM
Sorry Patricia, that was on the site to multiply the servings and I thought it was big enough at 8 - 10 . I am going to halve the recipe and try it.
Title: Re: What's for dinner? 2020
Post by: JaneS on May 09, 2021, 10:04:10 PM
Tomereader, I've been making a recipe called "Cranberry Chicken for about 3 years now.  You don't have to use all thighs, I use thighs and breasts and my recipe calls for....

1 can of whole cranberry sauce (you can use the regular if you don't have the whole)
a envelope of onion soup mix
an 8 oz bottle of Italian dressing
About 3 or 4 lbs. of chicken  (I'm not sure how much the recipe asked for.  I just do it by sight now. 

And it's great!  I serve it over rice and everyone who's eaten it loves it.  I can eat it 3 nights in a row and it's just as good the fourth night as it is the first.  Darn, now I'm hungry for it!
Title: Re: What's for dinner? 2020
Post by: Amy on May 10, 2021, 06:22:06 AM
I have made the Cranberry Chicken and it is delicious!!
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 10, 2021, 12:21:01 PM
When great minds think alike.... :thumbup:

I had planned to make Tome's cranberry chicken this week, and I only need the onion soup and tapioca. The onion soup I have a recipe for and only need one ingredient for that. I do need the tapioca and to reconstitute the dried cranberries I have.
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on May 10, 2021, 07:51:49 PM
JaneS, your recipe is just like mine, only mine didn't call for Italian Dressing.  I used the whole cranberry sauce.  It was one of the items I had to go to the store for as well as onion soup mix. I couldn't believe I didn't have those two, and had the Tapioca.  That seems so strange to me.  But I love Tapioca, this was a brand new box too.  I think I'm going to serve the recipe over StoveTop Stuffing.  My daughter thought of that; also, egg noodles, my idea.  I made more rice tonight and finished off the last of my first batch.  I can see I will be fixing this often, if the chicken prices don't go sky-higher than they are right now. (New flash, they were just saying last night on TV that the restaurants that serve Hot Wings, or any kind of chicken are having to pay premium prices for chicken, IF it's even available.  I opted for the thighs, because I'm kind of weary of chicken breasts, seems like half of all the recipes you see call for chicken breasts.
Jane, what does the Italian dressing add to the recipe?
Title: Re: What's for dinner? 2020
Post by: JaneS on May 10, 2021, 11:24:02 PM
I guess the Italian dressing gives it a little tang.  But my recipe doesn't have any tapioca in it.  What does that do to it?  And I have used the plain cranberry sauce on occasion when I didn't have the whole.  And I've made it with all thighs, all breasts and a mixture of both.  It's good however you do it.  Even my picky granddaughter likes it!

I always have a can of cranberry sauce and a box of onion soup mix in the cupboard and Italian dressing in the fridge (It's my fav!)  So when I get the chicken, I'm ready and that's sometimes in the freezer!
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on May 11, 2021, 01:05:06 PM
The tapioca is a "thickener".  I think used in place of corn starch, which I hate using in anything!  Most of the cooking sites I visit make note of the fact that "slow cooking chicken breasts dries them out", which I have experienced.  Best reason for using the thighs.  These were so darn good, I just love this recipe.  The simplicity of it, and the finished product!!!

Love those pictures of your yard, it's beautiful and Christy does great work. You too.
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 11, 2021, 02:46:17 PM
Rosemary Chicken Breasts

Ingredients

4 (5 ounces) boneless chicken breasts
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary
2 tablespoons olive oil
juice of one lemon, about 2 tablespoons

Directions

Loosely wrap each breast in plastic wrap and place it on a cutting board. Using a mallet or heavy-bottomed pan pound the chicken until each breast is one inch thick. Unwrap the chicken and throw the plastic wrap away.

Season the chicken breast on both sides with salt, black pepper, and rosemary.

In a large skillet over medium heat, heat the olive oil until it shimmers. Add the chicken breasts and cook until they're browned for about ten minutes. Flip the chicken over and drizzle with lemon juice. Continue cooking until chicken is cooked through and a thermometer inserted in the center of a breast reads 165°( for about 10 minutes).

Refrigerate: Store the cooled chicken in a resealable container for up to one week. To reheat, microwave one breast for one minute.

Freeze:   Store the cooled chicken in a freezer-safe container for up to two months. Thaw in the refrigerator overnight and reheat one breast in the microwave for one minute.

Or toss the chicken breasts on the grill or grill pan for a quick and easy barbecue or cookout dish.

This is one of my meal prep recipes. Just place one or two pieces of chicken in a freezer bag along with another one or two freezer bags containing your sides. Place these in a larger freezer bag. Serve with a green salad.

Title: Re: What's for dinner? 2020
Post by: patricia19 on May 12, 2021, 12:15:23 PM
One-Pan Crispy Spaghetti and Sausage

Prep: 10 mins Cook: 45 mins Total: 55 mins Servings: 4 servings Yield: 1 pan

The Parmesan and breadcrumb topping provides the perfect finishing touch, adding appealing crunch and texture to the dish. The pasta dish is easy to customize as well. If you're craving a meatless meal, you can double up on the vegetables and cheese and omit the sausages. Or swap out the pork Italian sausage with turkey sausage or a spicy variety of fresh sausage.

For a comforting, well-rounded dinner, add some Parmesan breadsticks or garlic bread and a tossed green salad.

Ingredients

1 tablespoon olive oil
4 to 6 link Italian sausages
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 teaspoon kosher salt (plus more to taste)
1/4 teaspoon ground black pepper (plus more to taste)
1/4 cup tomato paste
4 cloves garlic
2 teaspoons Italian seasoning
1 dash crushed red pepper flakes
2 1/3 cups water
8 ounces thin spaghetti (broken)
1/4 cup grated Parmesan cheese
1/3 cup fresh breadcrumbs (day-old bread ground in a food processor)
1/4 cup chopped parsley

Steps to Make It

Gather the ingredients. Preheat the oven to 425 F.

Heat the oil in a large, ovenproof sauté pan over medium-high heat. Add the sausages and sear for about 6 minutes, turning frequently to brown on all sides.

Remove the sausages to a plate and set aside. Pour off any excess drippings. Add the diced onion, carrot, and celery to the skillet and season lightly with salt and pepper. Cook for 4 minutes, or until the onion is lightly browned.

Add the tomato paste, garlic, Italian seasoning, 1/4 teaspoon black pepper, and crushed red pepper flakes (if using) to the skillet and continue to cook for 2 minutes, stirring constantly.

Meanwhile, put the water in a saucepan with 1 teaspoon of kosher salt and bring it to a boil over high heat. Alternatively, add the water and salt to a microwave-safe bowl or large cup and bring it to a boil in the microwave oven.

Pour the water over the vegetables in the sauté pan. Add the spaghetti and stir to blend ingredients. Place the sausages on the spaghetti mixture and bring the mixture to a simmer. Cover the pan and transfer it to the oven. Bake the spaghetti for 25 to 30 minutes, or until all of the water is absorbed. Remove the pan to a rack and set the oven to broil.

In a small bowl, combine the Parmesan cheese, breadcrumbs, and chopped parsley.

Sprinkle the breadcrumb mixture over the spaghetti and place the pan under the broiler for about 3 minutes, or until the topping crumbs are crisp and golden brown.

Serve immediately in bowls or on plates.



Title: Re: What's for dinner? 2020
Post by: patricia19 on May 12, 2021, 12:22:13 PM
Super Easy Chocolate Fudge With Variations

rep: 15 mins Cook: 5 mins Chill: 2 hrs  Total: 2 hrs 20 mins Servings: 36 servings

Ingredients1 (14-ounce) can sweetened condensed milk
12 ounces semisweet chocolate chips, about 2 cups
6 ounces milk chocolate chips, about 1 cup
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

Steps to Make It

Gather the ingredients.

Lightly grease a 9-inch square pan. Line with a piece of plastic wrap about 18 to 24 inches in length, leaving the ends out to cover the finished fudge. The ends will also serve as "handles," which will help you lift the fudge out of the pan.

In a double boiler or stainless steel bowl over simmering water, combine the sweetened condensed milk, chocolate chips, butter, and vanilla. Stir until the chocolate has melted and the mixture is smooth. Stir in the nuts, if using.

Pour the mixture into the prepared pan.

Spread gently, then cover lightly with the ends of the plastic wrap. Chill in the refrigerator until the fudge is firm.

Lift the chilled fudge out of the pan and cut into small squares.

Serve and enjoy.



Title: Re: What's for dinner? 2020
Post by: patricia19 on May 12, 2021, 04:38:34 PM
How to grill chicken with Lodge Cast Iron

https://www.amazon.com/Lodge-Square-Pre-seasoned-Draining-Grilling/dp/B0000CF66W/ref=sr_1_9?dchild=1&keywords=video+on+how+to+grill+chicken+with+Lodge+cast+iron&qid=1620852162&sr=8-9

Title: Re: What's for dinner? 2020
Post by: patricia19 on May 14, 2021, 04:33:35 PM
Chickpea and Turkey Meatball Soup

Ingredients

For the turkey meatballs:

3/4 lb. (375 g) ground turkey
1 garlic clove, minced
3 Tbs. panko bread crumbs
2 Tbs. grated Parmesan cheese
1 egg, lightly beaten
1 Tbs. tomato paste
2 Tbs. chopped oregano
Kosher salt and freshly ground pepper

For the soup:

2 Tbs. olive oil
1 small yellow onion, chopped
2 garlic cloves, chopped
2 Tbs. tomato paste
2 cans (each 15 oz./470 g) chickpeas, drained
Kosher salt and freshly ground pepper
4 cups (32 fl. oz./1 l) chicken broth
1 bunch mustard greens, thick stems and ribs removed, leaves cut into 2-inch (5-cm) pieces
 
Directions

1. Preheat an oven to 375°F (190°C). Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
 

2. To make the meatballs, in a bowl, combine the turkey, garlic, panko, Parmesan, egg, tomato paste, and oregano. Season with salt and pepper and stir just until combined. Using a heaping teaspoon of the mixture, form each mini meatball and place about 1/2 inch (12 mm) apart on the prepared baking sheet. Roast until the meatballs are cooked through, 15 to 18 minutes. Set aside.
 

3. In a large, heavy pot over medium-high heat, warm the olive oil. Add the onion and cook, occasionally stirring, until soft, about 6 minutes. Add the garlic and cook, occasionally stirring, until soft, about 2 minutes. Stir in the tomato paste and chickpeas, and season with salt and pepper. Add the broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Let cool slightly.
 

4. Purée half of the soup in a food processor or blender. Return to the pot and stir to combine—season with salt and pepper. Place over medium-low heat and add the meatballs and the mustard greens. Cook until the meatballs are warmed through and the mustard greens wilt, about 4 minutes, then serve. Serves 4 to 6.
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 14, 2021, 04:37:31 PM
Lasagna Soup with Ricotta and Basil

Ingredients
2 cups (2 oz./60 g) stemmed fresh spinach

1/2 lb. (250 g) fusilli pasta

1/2 lb. (250 g) sweet Italian sausage

5 Tbs. grated Parmesan cheese

Kosher salt and freshly ground pepper

2 Tbs. olive oil

1/2 small yellow onion, chopped

2 garlic cloves, minced

4 cups (32 fl. oz./1 l) low-sodium chicken broth

1 can (14 1/2 oz./455 g) diced fire-roasted tomatoes

2 Tbs. tomato paste

1 cup (1/2 lb./250 g) whole-milk ricotta

1/2 cup (2 oz./60 g) shredded mozzarella

6 fresh basil leaves, chopped

Prepare

Preheat an oven to 375°F (190°C).

Bring a large pot of generously salted water to a boil over high heat. Add the spinach and cook just until the leaves wilt, about 1 minute. Using a slotted spoon, transfer the spinach to a colander, drain well and let cool on paper towels. Return the pot of water to a boil over high heat. Add the fusilli and cook according to the package directions. Drain well in a colander, rinse under cold water and drain again. Transfer the pasta to a large bowl. Set aside.

Using the paper towels, wrap up the spinach and squeeze out all the excess water. Chop the spinach and transfer it to a bowl. Remove the sausage casings. Add the sausage and 2 Tbs. of the Parmesan to the bowl. Season with salt and pepper. Using your hands, mix until combined. Form the sausage mixture into meatballs of about 1 tsp. each, arranging them in a single layer on an oiled baking sheet as you work. Repeat until all the meatballs are formed. Bake until cooked through, 12 to 15 minutes. Set aside.

In a heavy saucepan over medium heat, warm the olive oil. Add the onion and sauté until translucent, about 4 minutes. Add the garlic and sauté until softened, about 1 minute longer. Stir in the chicken broth, tomatoes with their juices, and tomato paste. Raise the heat to medium-high and bring to a boil. Reduce the heat to low and simmer until the broth thickens, about 15 minutes—season with salt and pepper to taste. Add the meatballs and pasta and cook just until warmed through, about 2 minutes. In a small bowl, stir together the ricotta, mozzarella, and the remaining 3 Tbs. Parmesan. Stir in the basil and season with pepper.

Ladle into shallow bowls and top with a generous dollop of the ricotta mixture. Serve immediately. Serves 4 to 6.

 

Title: Re: What's for dinner? 2020
Post by: patricia19 on May 14, 2021, 05:00:17 PM
HOMEMADE TARTAR SAUCE

Ingredients
1 cup mayonnaise
2 green onions very thinly sliced, dark and light green parts
1 cup finely chopped dill pickles (or relish, see notes)
1 teaspoon dill pickle juice or lemon juice
1 tablespoon chopped fresh dill and/or parsley
2 teaspoons honey
1 teaspoon soy sauce (gluten-free if needed)
1/4 teaspoon black pepper

Instructions
Mix all ingredients together in a medium bowl.
For best results, cover and refrigerate for at least 30 minutes to allow flavors to marry. Serve with fried seafood, on a fish sandwich, with crab cakes or salmon patties, or use as a spread on sandwiches.

Notes
Homemade tartar sauce will stay good in the fridge for about two weeks. Make sure to store it in an airtight container. Ingredients may separate a bit – if they do, just stir it up before serving.

Sweet or dill relish may be used instead of pickles. Use less of it – around 1/2 cup, and omit the pickle juice. And if using sweet relish, omit the honey.

Chopped sweet pickles or bread and butter pickles can be used in place of dill – omit the honey in this case.

Other ingredient substitutions: sugar may be used instead of honey, finely chopped onion can be used in place of green onion, Worcestershire sauce may be used instead of soy sauce.

Title: Re: What's for dinner? 2020
Post by: patricia19 on May 21, 2021, 02:11:28 PM
Copycat Alice Springs Chicken

Prep: 15 mins Cook: 25 mins Total: 40 mins Servings: 4 servings

Ingredients

4 chicken breasts (boneless, skinless)
1 cup honey mustard
2 tablespoons butter
1 1/2 cups sliced baby portobello mushrooms
1 tablespoon olive oil
4 strips bacon (cooked, chopped)
1 cup Colby jack cheese (shredded)
Garnish: chopped parsley

Steps to Make It

Gather your ingredients.

Cover the chicken breasts with the honey mustard in a large bowl. Cover with plastic wrap and allow to marinate in the refrigerator for at least 2 hours and up to overnight.

Preheat the oven to 400 F. Heat, the butter in a sauté pan over medium heat. Add the mushrooms and a pinch of salt and brown and soften for a few minutes. Stir every minute or so to make sure the mushrooms brown evenly.

Remove the mushrooms from the sauté pan and set them aside. Add a tablespoon of olive oil to the pan and bring back up to medium heat. Add the chicken to the pan, making sure to allow the excess marinade to drip off first—Cook for five minutes per side. Do not try to move or turn the chicken before the five minutes is up to allow for thorough browning. Flip the chicken and brown on the other side.

Remove the pan from the heat. The chicken will continue cooking in the oven, so don't worry about the internal temperature yet. Place the mushrooms and chopped bacon over the top of the chicken, then top each with shredded cheese. Cover the pan with an oven-safe lid, transfer to the preheated oven and bake for 15 minutes.

Remove the chicken from the oven and test it with a meat thermometer to ensure it has reached an internal temperature of 165 F. Garnish with chopped parsley and serve immediately.

Tips

You can cook this entire dish in one pan. Don't bother cleaning the pan after cooking the mushrooms. The butter from the mushrooms will add flavor and color to the dish.

You can chop the mushrooms more finely before you add them to the top of the chicken or leave them sliced.

Make your own honey mustard, or use a pre-made version to make your life easier! Just make sure to taste it to make sure you like the way it tastes.

Serve a little extra honey mustard on the side, if you wish.

Title: Re: What's for dinner? 2020
Post by: JeanneP on June 01, 2021, 08:35:27 PM
   
Patty Melts - Don't Lose This
Ingredients
1 stick butter
1 whole large onion, halved and sliced
1 1/2 lb. ground beef
salt and pepper, to taste
5 dashes Worcestershire sauce
8 slices Swiss cheese
8 slices rye bread
Directions
In a medium skillet, melt 2 tablespoons of butter over medium-low heat. Throw in the sliced onions and cook slowly for 20 to 25 minutes, stirring occasionally, until the onions are golden brown and soft.
In a medium bowl, mix together the ground beef, salt & pepper, and Worcestershire. Form into 4 patties.
Melt 2 tablespoons butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
Assemble patty melts this way: Slice of bread, slice of cheese, hamburger patty, 1/4 of the cooked onions, another slice of cheese, and another slice of bread. On a clean griddle or in a skillet, melt 2 tablespoons butter and grill the sandwiches over medium heat until golden brown. Remove the sandwiches and add the remaining 2 tablespoons of butter to the skillet. Turn the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until cheese is melted.
Slice in half and serve immediately!
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 04, 2021, 08:45:16 PM
Skillet Stacked Green Chili and Chicken Enchiladas

Prep time: 15 minutes

Cook time: 30

Serves: 8–12

    1 rotisserie chicken, deboned and shredded
    1 cup chicken stock (plus all of the juice in the bottom of the rotisserie bag)
    1 cup sour cream
    1 can green chilis, diced (4 ounces)
    1 bunch cilantro, washed and roughly chopped, divided in half or sub flat head parsley
    1 green onion sliced thin, whites and greens separated
    2 Roma tomatoes, diced and divided in half
    2 cups shredded Monterey Jack cheese or Chihuahua cheese
    1 12-ounce can cream of chicken soup
    3 cloves garlic, smashed and minced
    24 corn tortillas (6 inches in diameter, white or yellow corn)
    1 mini head of Romaine lettuce, shredded
    Vegetable oil spray

Instructions:

1. Prepare the cilantro, green onion, Roma tomatoes, cheese and garlic.

2. Preheat oven to 350 degrees.

3. In a medium mixing bowl, combine, sour cream, green chilis, half of the cilantro, sliced whites of the green onions, half of the diced tomatoes, cream of chicken soup and garlic.

4. Whisk until all ingredients are well combined.

5. Spray a light coat of oil in the bottom of the cast-iron skillet.

6. Place six tortillas in a circular pattern to create the bottom layer (think of it like layering lasagna).

7. Scoop a cup and a half of the mixture from the bowl into the skillet and spread evenly.

8. Sprinkle an even layer of shredded cheese and chicken.

9. Repeat steps 6 and 7. (Note: You will repeat this process three times, six tortillas each layer, plus the mixture, cheese and chicken.)

10. On the last layer, add the mixture and chicken and cheese only (no tortillas).

11. Set the skillet on medium-high heat for approximately 10 minutes.

12. Once the skillet is hot, place it into the oven for 20 minutes.

13. Remove pan from the oven and top mixture with reserved tomatoes, green onions, cilantro, and shredded lettuce. Optional: Add diced avocado.

14. Cut into equal portions and serve.

Note: These make great leftovers. The enchiladas must be chilled uncovered until cool and then wrapped or sealed in an airtight container or plastic bag. They will hold their shape well. In the morning you can make chilaquiles, a traditional Mexican breakfast dish, by adding eggs and a little hot sauce.
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 04, 2021, 08:48:46 PM
An all-day egg dish

For any one-skillet meal, Anna Francese Gass, chef, recipe tester and author of the Heirloom Kitchen, always recommends using a cast-iron skillet because it stays hot and cooks more evenly. (These pans also last a really long time if you take care of them well.) Her take on the classic Italian dish Eggs in Purgatory is a great option for dinner or brunch and can be served right out of the skillet.
Eggs in Purgatory

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 3 (2 eggs each)

    4 tablespoons extra-virgin olive oil, divided
    Pinch of red pepper flakes
    3 cups of your favorite tomato sauce (homemade or store-bought)
    1 teaspoon kosher salt
    1 teaspoon fresh cracked black pepper
    1 tablespoon dried oregano
    6 large eggs
    Grated Parmigiano Reggiano
    1/2 cup chopped basil, for garnish
    Crusty Italian bread, for sopping

Instructions:

1. In a large cast-iron skillet, heat 3 tablespoons of oil over medium heat. Add the red pepper flakes and cook for one minute. Pour in tomato sauce and turn the heat to medium-low.

2. Simmer for five minutes, to heat the tomato sauce.

3. Using the back of a spoon, carve out six holes in the tomato sauce, add a drizzle of oil into each hole, then crack an egg into each divot. Add salt and pepper to each egg.

4. Cover the pan and let cook until eggs are set to taste (three minutes). Check after two minutes if you want your egg on the runny side.

5. Remove the lid and generously grate the Parmigiano Reggiano over the eggs.

6. Serve right from the skillet, sprinkled with chopped basil.

7. Spoon each egg onto the plate with lots of sauce, for sopping up with bread.
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 04, 2021, 08:50:55 PM
A healthy twist on chicken and rice

This meal, from executive chef Cory Morris of restaurant group Lettuce Entertain You, is healthy and simple to make. His pro tip: "For recipes that require long cook times, always cook with bone-in proteins." This way, the meat won't dry out quickly.

In just one hour you'll have your protein, vegetable and grain ready to go, with only one skillet to clean.
Lemon-Turmeric Chicken Thighs With Farro Risotto

Prep time: 5 minutes

Cook time: 1 hour

Serves: 4

    4 chicken thighs, bone-in (6 ounces each)
    1 tablespoon olive oil
    1 cup farro
    1 cup broccoli florets
    4 cups chicken stock
    1/2 cup white wine or sub equal amount of apple juice
    1/2 cup onion, diced
    1 tablespoon garlic, chopped
    1 tablespoon turmeric
    1 lemon, cut in half
    1 tablespoon kosher salt
    2 teaspoons ground black pepper

Instructions:

1. Season chicken thighs with turmeric, salt and pepper.

2. Sear chicken in a cast-iron pan over medium heat with olive oil. Cook 4 minutes each side.

3. After the thighs are seared, remove them from the pan.

4. Add the diced onion to the pan and cook for 3 to 4 minutes or until they start to caramelize.

5. Add farro and cook until lightly toasted, then add the chopped garlic and cook for 1 minute or until fragrant.

6. Deglaze the pan with white wine and reduce by half (about 3 minutes).

7. Add seared chicken and chicken stock to the pan.

8. Bring to a boil over high heat and then reduce heat to a simmer.

9. Place aluminum foil over the pan loosely and cook for 45 minutes.

10. Remove foil, add broccoli and cook for 5 more minutes uncovered.

Note: If you want to get a crispy finish, put the pan under the broiler in your oven.
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 04, 2021, 09:28:06 PM
One Pot Taco Mac & Cheese Recipe

Things You'll Need

    1 tablespoon olive oil

    1 cup diced white onions

    1 pound lean ground beef

    1 packet taco seasoning

    1/2 pound (about 2 ½ cups) elbow macaroni

    1 cup water

    2 cups chicken broth

    2 cups grated cheddar cheese

    ½ cup sour cream

    ½ chopped tomatoes

    ¼ chopped cilantro or sub flat head parsley

 Step 1: Brown the Onions

Add the olive oil and onions to a large pot over medium-high heat. Cook until the onions have started to brown.


 Step 2: Cook the Beef

Add the beef, stirring and breaking it up until it's browned. Then stir in the seasoning packet.


 Step 3: Cook the Mac

Add the macaroni, broth, and water. Cook until the macaroni is cooked and the liquid is mostly gone.


 Step 4: Stir in the Cheese

Add the cheese and stir until the cheese has melted and combined.

 Step 5: Plate and Garnish

Spoon the Taco Mac into bowls, then top with sour cream, cilantro, or parsley and tomatoes.





Title: Re: What's for dinner? 2020
Post by: patricia19 on June 04, 2021, 09:37:43 PM
Lemon Artichoke Skillet Chicken

Things You'll Need

    2 lbs chicken thighs (bone in, skin on) about 6

    1 teaspoon salt

    1 teaspoon pepper

    1 cup chicken broth

    2 tablespoons cornstarch (or tapioca flour)

    2 tablespoons olive oil

    1 teaspoon garlic powder

    1 teaspoon onion powder

    1 tablespoon honey mustard

    1 small lemon, thinly sliced and seeded

    1 (15oz) can quartered artichoke hearts in water, drained

    2 tablespoons chopped fresh parsley


 Step 1

Season the chicken on all sides with salt and pepper. Put in a cast-iron skillet, off heat, skin side down.

Add to medium-heat, cooking until the skin has browned and the fat has rendered, 15 to 20 minutes then flip the chicken over. Use a splatter guard if you have one.

Tip

This method of using a cold pan and low heat renders more fat, and makes the skin super crispy. If the skin sticks to the pan, don't worry — it will release once it has browned, given that your skillet is properly seasoned.


 Step 2

While the chicken cooks, make the sauce. Stir together the chicken broth and cornstarch, then stir in the olive oil, garlic powder, onion powder and honey mustard. Then add the lemon slices.


 Step 3

Pour off the fat that has rendered (this method will render a considerable amount of fat) then add the sauce to the pan.


 Step 4

Add the artichoke hearts and simmer over medium heat until the chicken is cooked through and the sauce has thickened, about 6 minutes.


 Step 5

Top with chopped parsley. Serve and enjoy!




Title: Re: What's for dinner? 2020
Post by: patricia19 on June 04, 2021, 09:41:43 PM
How to Make Spaghetti With Chicken

Things You'll Need

    2 boneless chicken breasts

    Large pot

    Salt

    Pepper

    Onion powder

    26 oz. jar spaghetti sauce ** or your own homemade sauce

    Indoor George Foreman grill ** I use a cast iron grill pan instead.

TIP:  For those looking for a new way to make spaghetti, chicken spaghetti is ideal. It is out with the ground beef and in with the chicken. Using chicken instead of ground beef with your spaghetti is a healthful way to enjoy a meal that everyone loves. For those who cannot consume too much beef but love the taste of spaghetti, chicken spaghetti could be the alternate choice.

 How to Make Spaghetti with Chicken

Step 1

Boil water for the spaghetti noodles and add a sprinkle of salt to bring out the flavor of the noodles. Add the noodles to the water.

Step 2

Wash and season your boneless chicken breast with salt, pepper and onion powder while the noodles are boiling.

Step 3

Strain the water from the noodles, and add the spaghetti sauce and your choice of seasonings such as pepper, fresh tomatoes and onions to the noodles.

Step 4

Take the chicken breast off the grill after about 10 minutes of cooking. Slice the chicken with a knife to make sure the chicken is fully cooked.

Step 5

Slice the chicken into small chunks, then add to the spaghetti noodles and sauce. Mix all of the ingredients together, and serve with warm bread and salad.

Tip

You can also add cheese and additional toppings to the spaghetti.

Title: Re: What's for dinner? 2020
Post by: patricia19 on June 06, 2021, 11:39:52 AM
Chicken Bacon Ranch Pull-Apart Sliders Recipe

Things You'll Need

    12-pack potato or wheat dinner rolls, attached

    3 cups cooked chicken breast, shredded

    8 to 10 slices bacon, crumbled and cooked

    8 slices cheddar, Swiss or Colby jack cheese

    1 cup mayonnaise

    1 (1-ounce) packet dry ranch dressing mix

    4 tablespoons melted butter

    1 tablespoon fresh chives, chopped

Tip

If you're pressed for time, use sliced chicken deli meat or leftover rotisserie chicken. You can also replace the mayonnaise and dry dressing mix with bottled ranch dressing and garlic powder.

Step 1

Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

Set aside 1 teaspoon of dry ranch dressing mix (or garlic powder). In a small bowl, combine the mayonnaise and 4 teaspoons of the dressing mix. Taste and add more if necessary.

Step 2

With a large serrated knife, carefully slice the rolls in half widthwise without separating them.

Step 3

Spread the mayonnaise mixture on both sides of the dinner rolls.
Add dressing mix

Step 4

Add the shredded chicken and crumbled bacon. Add the chicken and bacon

Step 5

Place the cheese slices on top, overlapping the last two in the middle. You can add more slices for extra-cheesy sliders.

Step 6

In a small bowl, combine the melted butter, 1 teaspoon dry ranch mix (or garlic powder), and chives. Mix well.

Step 7

Replace the top half of the dinner rolls. Brush the butter mixture onto the rolls, making sure to coat them liberally.

Step 8

Bake for 20 to 25 minutes or until the bread is golden brown and the cheese is melted. Keep in mind that every oven is different, so you might need more or less time.

Title: Re: What's for dinner? 2020
Post by: patricia19 on June 06, 2021, 11:46:12 AM
Easy Braciole Steak Recipe

Whether you're planning a special occasion or craving a hearty meal, you can't go wrong with braciole. As a classic Italian dish, braciole is essentially a roll of beef that's stuffed with breadcrumbs, cheese and spices and simmered in tomato sauce. It's also insanely delicious!

 There are many ways to make braciole, so feel free to adjust the following recipe according to your preferences or needs. For example, you can make one big roll with a flank steak or several small rolls with thin slices of top round steak. Here's one way to make braciole.

Things You'll Need

    1 1/2 pounds flank steak or thinly sliced top round steak

    Salt and pepper

    1/2 cup Italian-style breadcrumbs

    1/2 cup grated Parmesan cheese

    1/2 cup shredded Provolone cheese

    3 cloves fresh garlic, minced

    1 teaspoon dried oregano

    3 tablespoons fresh parsley, chopped

    3 cups tomato sauce (store-bought or homemade)

    3 tablespoons butter or oil

Tip

To make one big braciole, use flank steak. To make multiple small rolls, use thinly sliced top round. One and a half pounds of top round steak will make 7 or 8 pieces, depending on the size and thickness. You might also need to adjust the breadcrumb-cheese filling.
Step 1

In a bowl, combine the breadcrumbs, cheese, garlic, oregano and parsley. Mix well and set aside.

Step 2

Place the beef in between two sheets of parchment paper. With the flat side of a meat mallet, pound the beef until it's about 1/8 to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Step 3

Scoop the breadcrumb mixture onto the beef.

If using flank steak, spread an even layer and leave a 1-inch border around the edges. If using top round steak, add about 2 tablespoons to each piece and leave a 1/2-inch border.

Step 4

To roll up the beef, fold over the edge of one side. Roll it up and tie with two or three strands of butcher's twine. Make sure the knots are secure.

Tip

Cut the twine before rolling up the beef. This way, you can simply place the roll on top of the twine and tie it up.

Step 5

If using top round, roll and tie the remaining pieces.

Step 6

In a large pan over medium-high heat, warm the butter or oil. You might need to use more than one pan if you're making multiple small rolls.

Cook each side for one minute or until brown and no longer pink.

Step 7

Add the tomato sauce, making sure all of the beef is completely covered. Cover the pan and reduce the heat to low.

Simmer for 60 to 90 minutes. Baste the braciole every 30 minutes by scooping the tomato sauce onto the beef. This will keep the meat moist.

Serve over pasta and garnish with Parmesan cheese and parsley. Enjoy!
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 06, 2021, 12:20:51 PM
Peanut Butter and Banana Energy Bars

Author: Elizabeth Lindemann

This homemade oat, peanut butter, and banana energy bars recipe have only 5 ingredients, and they're high in protein, healthy carbs, and fiber!

Ingredients

    3 very ripe bananas
    1 cup peanut butter
    1/4 cup honey or maple syrup, for a vegan version
    1 teaspoon cinnamon optional
    1 teaspoon vanilla extract optional
    2 cups old-fashioned oats
    1 cup sliced almonds or other nut/seed combination

Instructions

    Using a hand or standing mixer, mix the bananas, peanut butter (1 cup), honey (1/4 cup), cinnamon (1 teaspoon, optional), and vanilla extract (1 teaspoon, optional) until very smooth.

    Add oats (2 cups) and almonds (1 cup) and mix until combined.

    Turn out onto a parchment covered baking dish (about 9x9 inches). Press and flatten with a spatula until evenly distributed.

    Bake at 350 degrees for 30 minutes, or until golden brown on edges.

    Allow to cool completely before cutting bars.

    Store at room temperature for a week or freeze for up to 6 months in an airtight container or wrapped individually in plastic wrap.

Notes

    Variations: Add chocolate chips, other spices like nutmeg, or other extracts like almond.
    For a nut-free version, use sunflower seed butter instead of peanut butter and use sunflower seeds and/or pumpkin seeds instead of almonds.
    If you're gluten-sensitive, make sure to buy gluten-free oats.
    If your peanut butter is salt-free, I recommend adding 1/4 teaspoon or so of kosher salt to the mix.

Recommended Equipment

    9x9 Baking Dish (or similar size)
    Hand mixer
Title: Re: What's for dinner? 2020
Post by: Amy on June 11, 2021, 03:55:19 PM
Patricia, thank you! I am sending the energy bars on. I think it would be an easy snack for son while driving.
Title: Re: What's for dinner? 2020
Post by: Amy on June 11, 2021, 03:56:07 PM
Moroccan Meatball Stew

Moroccan Meatball Stew - this is a real feast for the senses; not only incredible flavour, but the heavenly scent of this cooking is worth the effort alone.

Preparation : 30
Cooking : 120
Total : 2 h 30
Yield : 8

Ingredients

For Meatballs:
1/2 cup bread crumbs
1/4 cup milk
2 lbs ground lamb, or beef
1 tsp dry oregano
1/4 tsp ground nutmeg
1 beaten egg
1/2 tsp salt
1/2 tsp black pepper
2 tbsp Worcestershire sauce
a little olive oil for frying the meatballs

For Braising Meatballs:
1 diced carrot
1 stalk diced celery
4 cloves chopped garlic
1 diced red onion
6 cups diced canned tomatoes
3/4 cup currents
1/2 cup raisins
3 bay leaves
1 tsp ground coriander
1 tsp ground cardamom
2 tsp ground cumin
1 tsp turmeric
4 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1 small red chile minced or 1 tbsp chili paste
2 tbsp brown sugar
salt and pepper to season
2 cups cooked or canned chickpeas, rinsed
1 cup olives, optional

Recipe

Soak the bread crumbs in the milk for 10 minutes.

Add the ground lamb (or beef), the oregano, nutmeg, beaten egg, salt, pepper and Worcestershire sauce.

Mix well and form into 1 1/2 inch balls. Fry the meatballs in in a olive oil to brown on all sides. Remove meatballs to a covered, oven safe pan.

To the frying pan add the diced carrot, celery, garlic and red onion. Saute together until the onions soften, then add this mixture to the pan with the meatballs along with all the remaining ingredients EXCEPT the chickpeas and olives.

Place in a 350 degree oven, covered for about and hour, then add the chickpeas. Return to the oven for an additional hour at 325 degrees F. In the last 10 minutes of cooking time you can add the olives if you are using them.

Serve over couscous.

Nutrition

calories : 585 calories
carbohydrate : 51 grams carbohydrates
cholesterol : 104 milligrams cholesterol
fiber : 9 grams fiber
protein : 27 grams protein
saturatedFat : 13 grams saturated fat
servingSize : 8 servings
sodium : 853 grams sodium
sugar : 12 grams sugar


https://www.rockrecipes.com/moroccan-meatball-stew/
Title: Re: What's for dinner? 2020
Post by: Amy on June 11, 2021, 04:23:54 PM
Kitchen Sink Salad.


Dressing:
2 cups Miracle Whip (not mayonnaise)
3/4 cup sugar (I cut this down to 1/2 cup)
1 Tblsp. Vinegar
1 Tblsp. Prepared mustard
black pepper - to taste
Lowrey's Seasoned salt - to taste
Mix above and set aside.

1 can French style green beans - drain well
1 can diced carrots - drain well
1 can red kidney beans - drain well
1 package frozen peas - thawed somewhat
1 cup chopped celery
1/2 cup chopped onion
1 cup diced pepper - any color
diced ham - optional
sliced black olives - optional
7 oz box ring macaroni (cook & fold in last with vegetables)

I drain vegetables twice, using paper towel to line colander 2nd time. Use your biggest bowl & combine all. Refrigerate overnight.

Title: Re: What's for dinner? 2020
Post by: patricia19 on June 11, 2021, 05:04:10 PM
I'm posting some "Reunion recipes"

From Callie,

BAKED SLIDER SANDWICHES

One dozen slider buns (Pepperidge Farm makes them but I'm seeing other brands in the grocery store now)
12 slices deli-sliced ham
12 slices deli-sliced turkey
(I can get deli=sliced Oscar Mayer ham and turkey slices in the same package)

3 slices deli-sliced Swiss cheese (cut in fourths to make 12 squares)
3 slices deli-sliced mild Cheddar cheese (cut in fourths to make 12 squares)
(Actually, you can use any type of cheese you want - just make sure it's very thinly sliced)

Split buns and place bottom halves on a cookie sheet - about an inch apart.
Top each with 1 slice ham, 1 square cheese, 1 slice turkey and 1 square cheese  (meat slices have to be folded a bit)

Add top bun halves and brush with a mixture of:

4 TBS. (1/4 cup) oleo (melted)
2 tsps. white sugar
2 1/2 tsps. onion powder or dried onion flakes (I prefer the powder)
1 1/2 tsps. Honey Mustard spread (Durkees)
1 1/2 tsps. Worcestershire sauce

Melt the oleo in microwave bowl for 30 seconds. Then add other ingredients, stir and microwave about 25-30 seconds - or until honey/mustard is dissolved.
Use all of the melted mixture to brush tops of sandwiches. (I like to brush in one direction and then "criss-cross" in the other direction.  Okay to let it drip down the sides.)

Cover cookie sheet lightly with foil and let set at least an hour - longer okay.

Bake about 10-15 minutes at 350º.
If not eating immediately, let cool and wrap each sandwich in foil. Freeze or can keep in fridge for several days.  When ready to eat, unwrap and microwave about 30 seconds.


Title: Re: What's for dinner? 2020
Post by: patricia19 on June 11, 2021, 05:10:53 PM
From Amy,


Crock Pot Ham Bone and Bean Soup

You've got a leftover ham bone so let's make some soup. There is nothing much more classic than ham and white bean soup. Use up that holiday ham bone with this traditional soup.

Prep Time
15 mins
Cook Time
10 hrs
Total Time
10 hr

1 lb of dry nave beans  or Great Northern

1 meaty ham bone

2 carrots diced

2 stalks of celery diced

1 medium onion diced.

1/2 tsp of garlic powder

1 1/2 tsp black pepper

1 bay leaf.

6 cups of water.


Instructions
Rinse 1 pound of navy or great northern dry beans. Pick through the beans for any stones or pebbles. Cover with water and allow to soak overnight. See notes if using precooked beans.
Under running water, rinse any coating off a meaty ham bone. Also, scrape off any surface fat that you can. Add to a larger crockpot.
Dice 2 medium carrots, two stalks of celery, and one medium onion. Carrot and celery are options but recommended.
Add the drained beans, carrots, celery, and onion to the crockpot. Add 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, and one bay leaf. Add 6 cups water.

Cook on low for 10 hours total but at about 8 hours, remove ham bone to a cutting board. Allow the bone to cool for 10-15 minutes. Then remove all meat from the bone. Discard bone and any fat and waste. Place meat back into the cooking board. Allow the bone to cool for 10-15 minutes. Then remove all meat from the bone. Discard bone and any fat and waste. Place meat back into the cooker and finish cooking. This is a good point to taste test for adding salt if needed. Note: Cooking time can be decreased by a few hours if using precooked beans.

Title: Re: What's for dinner? 2020
Post by: patricia19 on June 11, 2021, 05:18:38 PM
From Joy,

Here is the recipe for the Autumn Soup

                                         
                                    AUTUMN SOUP

                 1 pound ground beef
                 1 cup chopped onion
                 4 cups water
                 4 beef bouillon cubes ( or bouillon granules)
                 2 tsp. salt
                 1/4 tsp. pepper
                 1 cup diced celery
                 1  28 oz. can tomatoes
                 1 tsp. Gravy Master
                 1/4 tsp. basil
                 1/2 lb. cooked noodles or pasta

                 Brown ground beef and drain off the grease.  Bring water to a boil
                 and add all the rest of the ingredients, except the noodles/pasta.
                 Cover and simmer 30 minutes.  Add cooked noodles/pasta and serve.

                            Serves 6

            When I make this, I make it in my crockpot and let it simmer for several hours. I think soup has to cook a while so all the flavors can come together.  Just don't add the noodles or pasta until you are ready to serve it.  I usually use small pasta instead
            of noodles, But, that is your choice...

Title: Re: What's for dinner? 2020
Post by: patricia19 on June 11, 2021, 05:19:45 PM
Bubble's Winter soup

I do a similar soup but put chicken wings instead of the ground beef. After it simmers for an hour or two, I de-bone the wings, add left over cooked rice. It's delicious!

I put 6 to 8 wings, depending of the quantity of liquid (I don't measure!) and about one cup of cooked rice. It's very versatile, so the proportions don't matter much. Sometime I add 1/2 glass of red wine if I don't have bouillon granules

https://tinyurl.com/3h3aj768
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 11, 2021, 05:23:42 PM
From me,

The dressing for the Roasted asparagus is simple and would go well with the asparagus fixed your way or any way. It is delicious, and I am using some of it on my Corned Beef Sandwiches. 

1/2 cup light mayonnaise; 1/4 cup Dijon-style mustard, 2 teaspoons lemon juice. (Chill)
Just mix that up and spread it on your asparagus or your sandwich.  I think it would go great on many vegetables.
Title: Re: What's for dinner? 2020
Post by: Amy on June 11, 2021, 06:47:27 PM
Fermented foods are key to a healthy digestive system & that's where our health begins. This brine can be used for many things. Yesterday I made pickled asparagus, zucchini and carrot sticks. Healthier side to a sandwich in place of chips. DD pickles ring bologna - get creative !

1.25 cups white distilled vinegar
1 cup water
6 garlic cloves (peel & crush)
3 T. sugar
2 T. kosher salt

Heat in small pan to dissolve sugar. Don't boil. Arrange vegetables in quart jar, add 3 sprigs fresh dill & cover with warm brine. Let cool a bit then cover. Always keep in refrigerator. Use a tsp. Dill weed if I don't have fresh dill.
Title: Re: What's for dinner? 2020
Post by: Amy on June 11, 2021, 07:00:08 PM
Mediterranean Layered Salad

Ingredients
Dressing
1/2
cup extra-virgin olive oil
3
tablespoons lemon juice
1
tablespoon chopped fresh parsley
1 1/2
teaspoons honey
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon red pepper flakes
Salad
8
cups chopped romaine lettuce (12 oz)
1
container (8 oz) prepared hummus
1 1/2
cups cherry tomatoes, halved
1
medium English (hothouse) cucumber, chopped (3 1/2 cups)
1
jar (6 oz) Progresso™ marinated artichoke hearts, drained, coarsely chopped
1
medium red onion, thinly sliced (1 cup)
1/2
cup coarsely chopped pitted Kalamata olives
1
cup crumbled feta cheese (4 oz)

Steps
Prevent your screen from going dark while you cook.

1
In small bowl, stir all dressing ingredients together with whisk until well blended.
2
Arrange lettuce on large serving platter. Drizzle with 3 tablespoons of the dressing. Place small dollops of hummus evenly over lettuce. Layer tomatoes, cucumbers, artichoke hearts, onion, olives and feta cheese on top of hummus. Serve with remaining dressing.

Betty Crocker.



Title: Re: What's for dinner? 2020
Post by: Amy on June 12, 2021, 01:41:40 PM
No Bake Kool Aid Pie

Ingredients

1 graham cracker crust
14 oz can sweetened condensed milk
8 oz Cool Whip thawed
1 pkg Kool-Aid flavor of choice
Instructions
In a bowl, mix together sweetened condensed milk and Kool-Aid packet. Fold in Cool Whip.
Pour into crust.

Place in fridge (4 hours) or freezer (2 hours) until set. Slice and serve. Can serve refrigerated or frozen, but I prefer to just eat it refrigerated.

Title: Re: What's for dinner? 2020
Post by: Amy on June 12, 2021, 01:43:14 PM
Apple Bundt Cake

ngredients
Apple Bundt Cake:

1 cup canola oil
½ cup applesauce
½ cup sour cream
3 eggs lightly beaten
1 TBSP vanilla
2 cups light brown sugar
3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ground nutmeg
3 cups apples peeled & diced

1 ½ cup pecans chopped
Pecan Praline Frosting:
¼ cup butter melted
1 cup light brown sugar firmly packed
¼ cup heavy cream
1 cup powdered sugar sifted
½ cup pecans chopped
Instructions
Apple Bundt Cake:

Preheat the oven to 350° and grease the bundt cake with shortening, then dust well with flour, making sure entire inside of pan is greased and floured so the cake will not stick.
In a large mixing bowl combine the oil, apple sauce, sour cream, eggs, vanilla and brown sugar. Mix well.
In a separate bowl combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg, mix well.
Mix flour into the sugar mixture, but don't overmix.
Fold the apples and pecans in just until combined.
Pour the cake into the pan and place in the middle of the oven.
Bake for 45 minutes and check if it is done by sticking a toothpick into the center of the cake.  If it still not done, bake an additional 5 to 10 minutes.When the cake has finished baking, remove from the oven and sit on a cooling rack.
Let the cake sit for 5 minutes, then slide a knife down the side, careful not to cut the cake. Gently shake the cake until it is loose.Flip upside down on a cake stand or plate.  Let the cake cool completely.
Pecan Praline Frosting:
Add the butter, brown sugar and cream to a saucepan and cook over medium heat.  When it comes to a boil, continue cooking for 1 minute.  Turn down to low and cook an additional 1 minute.
Remove from the heat and stir in the sifted powdered sugar.
Add the nuts and stir.
For a runny icing, while the frosting is still hot, pour over the cake.
For a thicker frosting, using a whisk, beat the icing till it cools a bit.  (This may change the color of the frosting a bit.) 
Pour the frosting around the top of the cake, letting it drip as it wants. Cool, slice & enjoy!
Notes
I doubled the frosting, but this isn't necessary. I divided it and half I used a whisk and whipped it until it was thicker and that made the thicker frosting on the top of the cake. The other part of the icing I poured all over it and let it soak in and drip down. I scooped up part of this and used it when I served slices of the cake.  You can just do one or the other if you want.


Title: Re: What's for dinner? 2020
Post by: patricia19 on June 12, 2021, 02:10:09 PM
Will's Slow Cooker Scrabble (Party Mix)


Prep: 10 mins
Cook: 4 hrs
Total: 4 hrs 10 mins
Servings: 16 servings


This party mix is a combination of peanuts, cereal, and pretzels with a variety of spices and seasonings. The mix is cooked in the slow cooker.
Ingredients

    2 cups wheat Chex cereal

    2 cup corn Chex cereal

    2 cups rice Chex cereal

    3 cups thin pretzel sticks

    13 ounces salted peanuts, or mixed nuts

    1 teaspoon garlic salt

    1 teaspoon celery salt

    1/2 teaspoon seasoned salt

    2 tablespoons Parmesan cheese, grated

    1/3 cup butter, melted

    1/3 cup Worcestershire sauce

Steps to Make It

    In a large (double) paper bag, mix together cereals, pretzels, and nuts along with the garlic salt, celery salt, seasoned salt, and grated Parmesan cheese.

    Empty the bag mixture into a large mixing bowl and sprinkle the melted butter and Worcestershire sauce over all, mixing gently with hands.

    Empty the bowl into the slow cooker and cook on low for 3 to 4 hours.

    Tear open paper bags you used to originally mix the scrabble and spread them out onto a counter.

    Spread hot snack mixture onto torn open bags and let dry for a minimum of 1 hour, while letting the paper absorb any excess moisture.

    Serve and enjoy or store in airtight containers. Keeps for several weeks without going stale.

Title: Re: What's for dinner? 2020
Post by: patricia19 on June 12, 2021, 02:16:13 PM
Old-Fashioned Chocolate Ice Cream Soda

For Amy's Kyle

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 2 servings

This is an old-fashioned ice cream soda, a fabulous summertime treat. Use club soda, seltzer water, or carbonated water in the delicious soda.

The recipe makes 2 servings, but it is easily halved or doubled.
Ingredients

    1/2 cup plain milk or chocolate milk
    6 tablespoons chocolate syrup (we used Hershey's)
    4 scoops of chocolate ice cream (about 1 1/2 to 2 cups)
    Bottle of club soda or carbonated water
    Optional: whipped cream and maraschino cherries or chocolate shavings (for topping)

Steps to Make It

Gather the ingredients.

Divide the milk between two tall 16-ounce glasses.

Add 3 tablespoons of chocolate syrup to each glass. Stir to blend thoroughly.

Add 2 scoops of ice cream to each glass and fill with club soda or carbonated water about three-quarters of the way up the glass. 

Top with whipped cream and cherry or chocolate shavings, if desired.

Recipe Variation

    Use vanilla ice cream instead of chocolate if you prefer.





Title: Re: What's for dinner? 2020
Post by: patricia19 on June 12, 2021, 02:23:29 PM
Mug French Toast


Ingredients

    1/4 cup milk

    1 large egg

    1/2 teaspoon vanilla extract

    1/4 teaspoon cinnamon

    1/8 teaspoon salt

    1 cup cubed brioche bread

    1 teaspoon butter

    1 tablespoon maple syrup


Steps to Make It

    Gather the ingredients.

In a small bowl, whisk together the milk, egg, vanilla extract, cinnamon, and salt.

Toss the cubed brioche with the milk mixture and soak for 1 minute.

Spoon the soaked bread mixture into a 12-ounce mug. (Discard any remaining liquid in the bowl.) Microwave for 2 minutes.

Top with a pat of butter and drizzle with maple syrup. Enjoy warm.


Tips

    Firmer, crustier breads might need to soak longer than lighter breads such as brioche.
    Use care when taking the mug out of the microwave. Since microwave strengths vary and the mug can become very hot, it is recommended to use oven mitts or a thick kitchen towel to protect your hands.



Once you master making French toast in a mug, feel free to play around with the extract and spices in this recipe for fun French toast variations. Instead of the vanilla extract and cinnamon, here are a few other ideas to spice up breakfast. Use in the same ratios found in the recipe.

    Almond extract and nutmeg
    Orange extract and cardamom
    Coconut extract and ground ginger
    Rum extract and ground clove




Title: Re: What's for dinner? 2020
Post by: patricia19 on June 12, 2021, 02:30:42 PM
Kansas City Rib Sauce

This is a rich, thick, tomato-based barbecue sauce recipe in the Kansas City style. You get that traditional combination of sweet with a touch of heat in a dark, rich sauce.

Ingredients

    3 tablespoons/45 milliliters olive oil

    2 cloves garlic (minced)

    1 cup/240 milliliters ketchup

    1/4 cup/60 milliliters water

    1/4 cup/60 milliliters cider vinegar

    1/4 cup/60 milliliters brown sugar

    2 tablespoons/30 milliliters paprika

    1 tablespoon/15 milliliters chili powder

    1 teaspoon/5 milliliters cayenne

Steps to Make It

    Gather the ingredients.

Heat the oil in a medium saucepan. Add garlic and cook over medium-high heat for 20 seconds. Take care not to burn the garlic.

Add the remaining ingredients—ketchup, water, cider vinegar, brown sugar, paprika, chili powder, and cayenne, and reduce the heat to medium. Simmer on low for 13 to 15 minutes until thickened. Stir occasionally. Watch for burning and reduce the heat or take it off of the burner, if needed.

Remove the sauce from the heat and let it cool for 5 minutes before using on ribs.

Prior to using the sauce on the ribs, set some sauce aside for a table sauce.


Tips

    Store any unused sauce (that hasn't come into contact with uncooked meat) in an airtight container in the refrigerator for up to one week after preparation. The sauce can be made up to one week in advance. Simply reheat the sauce on the stovetop or in a microwave to use within 5 minutes.
   
 If you are brushing the ribs with sauce, it should only be done while they are on low heat. The sugar in this sauce will burn at temperatures above 265 F, so this sauce should not be used for grilling. Usually, the sauce is added in the last hour of smoking.



Title: Re: What's for dinner? 2020
Post by: patricia19 on June 12, 2021, 02:40:05 PM
Sweet Mustard Barbecue Sauce


Prep: 10 mins Cook: 10 mins Total: 20 mins Servings: 32 servings

"The combination of mustard and molasses gives barbecued meats a sweet and sour flavor. Mustard barbecue sauce is really prominent in the Carolinas and Georgia where it originated. While this is intended for pork this sauce can be used on chicken and beef as well. Don't be afraid to experiment. There are many different ways you can make this sauce.

For example instead of molasses you could use brown sugar. Instead of black pepper and cayenne, you could use chili powder or hot sauce. You could even combine white, black, and red pepper varieties. The possibilities are endless and they will make your dishes taste even more like authentic southern cuisine. Who knows, it may even become your preference to tomato-based barbecue sauces."


Ingredients

    1 cup/240 milliliters prepared mustard

    1/2 cup/120 milliliters molasses

    1/4 cup/60 milliliters cider vinegar

    1/4 cup/60 milliliters honey

    1 tablespoon/15 milliliters oil

    1/2 teaspoon/2.5 milliliters powdered oregano

    1/2 teaspoon/2.5 milliliters powdered thyme

    1/2 teaspoon/2.5 milliliters ground black pepper

    1/2 teaspoon/2.5 milliliters cayenne (optional)
   
    Pinch of salt

Steps to Make It

Gather the ingredients.

Combine dry ingredients in a saucepan. Add enough vinegar to make a mixable paste. Mix well.

Place over high heat and add remaining ingredients. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally.

Remove from heat and let the sauce cool completely before using.

If making ahead of time, store in an airtight container in the refrigerator for up to a week. The sauce becomes more flavorful after a day or two.








Title: Re: What's for dinner? 2020
Post by: Amy on June 12, 2021, 05:15:15 PM
Copycat Starbuck's Blueberry Muffins.

Ingredients
Streusel Topping
3 tablespoons melted butter
2 teaspoons lemon zest
3 tablespoons sugar
1/2 cup flour
Muffin Batter
2 eggs
2 1/2 cups flour
1 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk or buttermilk
3 teaspoons melted butter
1/4 cup vegetable oil
2 cups blueberries fresh or frozen
1 tablespoon flour this is for dusting the blueberries
Equipment Needed
Muffin tins

Instructions
Preheat the oven to 450 degrees.
Prepare streusel topping
Mix melted butter, sugar, lemon zest, and flour in a small bowl. Set aside.
Blueberry muffin preparation
Whisk melted butter, vegetable oil, eggs, and milk (or buttermilk) in a bowl. Whisk until the mixture is uniform.
In another bowl add 2 1/2 cups of flour that you have sifted, baking powder, baking soda, and stir to combine.
Combine the whisked egg mixture and the dry ingredients in a bowl, stir to combine.
Sprinkle 1 tablespoon of flour over the blueberries, then add the blueberries to the muffin batter, stir only until they are mixed. If you overmix the batter after you add the blueberries the blueberries will burst and turn the batter purple.
Grease muffin tin with non-stick spray.
Fill the muffin tins 2/3 full of batter. Top with streusel mixture.
Bake at 425 degrees for 10 minutes. Lower the oven temperature to 375 and bake for another 10 or 15 minutes.

Title: Re: What's for dinner? 2020
Post by: Amy on June 12, 2021, 05:18:04 PM
Copycat York Peppermint Patties.


Ingredients

4 cups powdered sugar
⅓ cup corn syrup
⅓ cup butter
4 or 5 drops peppermint extract
8 ounces dark chocolate
1 tablespoon vegetable shortening

Instructions

Sift the powdered sugar.

In a medium-sized bowl add powdered sugar, corn syrup, butter, and peppermint extract. Blend with a mixer until smooth.

Portion the mint candy into bite-sized balls. Refrigerate the balls for about 20 minutes.

When you ready to dip the patties, press them with the bottom of a glass.
   
In a double boiler, melt the chocolate and shortening. Stir to combine.

Drop the peppermint patties into the melted chocolate, flip over, and then place the dipped peppermint patties on either a silicone mat or waxed paper to dry.

Recipe Tips for the Cook

If you do not want to use vegetable shortening, you may substitute coconut oil or butter.  Vegetable shortening gives the best results. 



Title: Re: What's for dinner? 2020
Post by: patricia19 on June 12, 2021, 05:21:56 PM
You didn't like Kyle's old fashioned chocolate ice cream soda?   :-\  :'(  ???  ;)   
Title: Re: What's for dinner? 2020
Post by: Amy on June 12, 2021, 07:52:49 PM
Patricia, I didn't scroll back far enough!! Well....I for one would dearly love that but Kyle would be.....vanilla.. yet he does love chocolate.
I do have ice cream on hand and the way the weather has been this may be our drink on the verandah tomorrow......thank you.
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 13, 2021, 01:37:24 PM
Chicken Salad with Grapes

This chicken salad recipe includes grapes, celery, and walnuts. It's simple and easy to make in bulk on the weekend so that you can have sandwiches or lettuce wraps (or spoonfuls) all week. It's the perfect weekend meal prep recipe.

You will need about 1 pound of cooked chicken. I sometimes grill mine on my cast iron grill by brushing with olive oil and adding salt and pepper to each side. This time, I just used a leftover rotisserie chicken from the store.

Sometimes, I substitute sour cream for mayo, like in homemade ranch dressing. You can use yougart, mayo, sour cream, or a mixture of both for this chicken salad.

You can use leftover roast chicken, slow cooker whole chicken, poached chicken breasts, or whatever cooked chicken meat you have. You can even use canned chicken in a pinch!

Here's a tip: shred the chicken. Don't chop, shred. I used two forks to do this.

There is more surface for the sauce to stick to when you shred it, and it will stay in your sandwich better without falling out the sides as much. Physics, people.

    Add to the bowl 2/3 cup of mayo or sour cream, or 1/3 cup of each. Season with salt and pepper to taste, add some fresh parsley, and mix.
    Add the shredded chicken to the bowl and mix well.
    Quarter some red grapes and slice some celery very thinly. Add them to a large bowl, along with some chopped walnuts and red onions.
    Mix together, and you're done!

Variations

    Try adding other fruit, like apples, or other nuts, like almonds or pecans. It's super versatile!
    I love the parsley in this, but it would be great with other herbs like mint or dill.
    Serve it on bread, or try on lettuce wraps for a low-carb version, or simply served on a bed of greens. I also love eating it for a snack with crackers straight out of the fridge!

Go ahead, try a spoonful. Or 7.

This recipe makes a bulk batch of chicken salad with grapes and walnuts, which is enough for 6-8 sandwiches. Elizabeth-sized sandwiches. I don't mess around.

If you want less, adjust the ingredients accordingly :-)

Ingredients

    2 cups cooked chicken shredded (such as rotisserie)
    2/3 cup mayonnaise
    2 tablespoons fresh parsley chopped
    1/4 cup red onion finely diced
    1/2 cup red grapes quartered or halved, depending on size
    1/2 cup celery diced
    1/4 cup walnuts chopped
    1/2 teaspoon kosher salt plus more if needed
    1/4 teaspoon black pepper plus more if needed

Instructions

    In a large bowl, mix together the mayonnaise (2/3 cup), salt (1/2 teaspoon), black pepper (1/2 teaspoon), and fresh chopped parsley (2 tablespoons).
    Add the shredded chicken (2 cups), halved or quartered grapes (1/2 cup), diced celery (1/2 cup), chopped walnuts (1/4 cup), and diced red onion (1/4 cup). Stir well to combine.
    Serve on sandwiches with toasted bread, on lettuce wraps, or on top of a green salad.

Notes

    Walnut substitution: Not a fan of walnuts? You can use slivered or sliced almonds, or chopped pecans, instead. For a nut-free version, use sunflower seeds in place of the walnuts, so you still have that awesome crunch.
    For a mayo-free version, try sour cream or Greek yogurt instead of mayonnaise.
    Mix it up! Fruits are great in chicken salad- try using dried apricots, chopped apples, or even strawberries in place of the grapes.
    Storage: store in an airtight container in your fridge for up to 5 days.

Author:  Elizabeth @ Bowl of Delicious



Title: Re: What's for dinner? 2020
Post by: patricia19 on June 14, 2021, 02:55:54 PM
The following is a pre annual summer favorite,

Creamy Cucumber Salad with Yogurt and Dill

Ingredients

    1/3 cup Greek yogurt
    2 tablespoons extra-virgin olive oil
    1 tablespoon apple cider vinegar
    2 tablespoons chopped fresh dill
    1/2 teaspoon kosher salt
    1/4 teaspoon black pepper
    1 teaspoon honey
    2 English cucumbers sliced thinly (see notes)
    1/4 cup very thinly sliced red onion

Instructions

In a large bowl, whisk together the Greek yogurt (1/3 cup), extra-virgin olive oil (2 tablespoons), apple cider vinegar (1 tablespoon), chopped fresh dill (2 tablespoons), kosher salt (1/2 teaspoon), black pepper (1/4 teaspoon), and honey (1 teaspoon).
   
 Add sliced English cucumbers (2) and thinly sliced red onion (1/4 cup) to the bowl. Toss together to coat.

Serve immediately (see notes on making ahead).

Notes

    If prepping ahead of time, mix the dressing and store in a separate container from the sliced cucumbers and onions. Just before serving, toss everything together. Otherwise, the cucumbers will get mushy and the dressing quite watery if it sits too long already dressed.

    If using regular cucumbers instead of English, I recommend slicing lengthwise and scooping out the seeds and peeling them (fully or partially). This will help decrease the water content of the cucumbers and also help take away some of the bitter flavor and tougher texture of the peel.

    Ingredient substitutions: lemon juice may be used instead of apple cider vinegar, sugar or agave used instead of honey, sour cream instead of Greek yogurt. Onions may be omitted or substituted with green onions for a more mild taste.

Elizabeth@bowlofdelicious


Title: Re: What's for dinner? 2020
Post by: patricia19 on June 14, 2021, 03:02:51 PM
Air-Fryer Bacon Egg Cups

    Total Time
    Prep: 20 min. Cook: 15 min. Makes: 2 servings

Ingredients

    4 bacon strips
    4 large eggs
    1/3 cup half-and-half cream
    1/8 teaspoon pepper
    1/2 cup shredded cheddar cheese
    2 green onions, chopped

Directions

In a small skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm.

Preheat air fryer to 350°. In a small bowl, whisk 2 eggs, cream and pepper. Wrap 2 bacon strips around the inside edges of each of two 8-oz. ramekins or custard cups coated with cooking spray.

Sprinkle each with half of the cheese and onions. Divide egg mixture between ramekins. Break 1 of the remaining eggs into each ramekin.

Sprinkle with remaining cheese and onion. Place ramekins on tray in air-fryer basket; cook until eggs are completely set, 15-20 minutes.

Remove from basket; let stand 5 minutes before serving.

Nutrition Facts

Title: Re: What's for dinner? 2020
Post by: patricia19 on June 14, 2021, 03:06:10 PM
Sheet-Pan Chicken Curry Dinner

    Total Time Prep: 20 min. Cook: 40 min. Makes  6 servings

Ingredients

    2 pounds sweet potato, peeled and cubed
    2 cups fresh cauliflowerets
    1 large onion, chopped
    3 garlic cloves, minced
    2 tablespoons olive oil
    2 teaspoons curry powder, divided
    1-1/4 teaspoons salt, divided
    1 teaspoon lemon-pepper seasoning, divided
    6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
    1 teaspoon smoked paprika
    1/4 cup chicken broth

Directions

    Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat.

    Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken.

Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.

Great for either leftovers or meal prep!

Title: Re: What's for dinner? 2020
Post by: patricia19 on June 14, 2021, 03:11:07 PM
Rhubarb Crisp

    Total Time  Prep: 15 min. Bake: 45 min. Makes 8 servings

Ingredients

    3/4 cup sugar
    3 tablespoons cornstarch
    3 cups sliced fresh rhubarb or frozen rhubarb, thawed
    2 cups sliced peeled apples or sliced strawberries
    1 cup quick-cooking or old-fashioned oats
    1/2 cup packed brown sugar
    1/2 cup butter, melted
    1/3 cup all-purpose flour
    1 teaspoon ground cinnamon
    Vanilla ice cream, optional

Directions

In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet.

In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.





Title: Re: What's for dinner? 2020
Post by: patricia19 on June 14, 2021, 03:18:44 PM
Easy Burgers with McCormick

Flavorful burgers are easy -- just add a sprinkle of garlic salt and pepper to the meat before shaping into patties.


    5m Prep time  12m Cook Time 345 Calories 5 Ingredients

   Ingredients

4 Servings

    1 pound ground beef
    1/4 cup chopped onion
    1 teaspoon McCormick® Garlic Salt
    1/4 teaspoon McCormick® Ground Pepper Black
    4 hamburger rolls

Instructions

Mix ground beef, onion, and seasonings. Shape into 4 patties. Sprinkle with additional garlic salt, if desired.

Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Toast rolls on the grill, open-side down, about 30 seconds.

Serve burgers on toasted rolls with desired toppings and condiments.

I use my Lodge cast iron grill pan over medium heat or in the oven at 160°F

I also don't have any items from McCormick.....Shhhh...





Title: Re: What's for dinner? 2020
Post by: patricia19 on June 14, 2021, 03:24:20 PM
Simple Pasta Salad


prep: 15 mins cook: 12 mins additional: 3 mins total: 30 mins Servings: 12

Ingredients

    1 (16 ounce) package uncooked rotini pasta
    1 (16 ounce) bottle Italian salad dressing
    2 cucumbers, chopped
    6 tomatoes, chopped
    1 bunch green onions, chopped
    4 ounces grated Parmesan cheese
    1 tablespoon Italian seasoning

Directions


Step 1

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
 
Step 2

In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover, and refrigerate until serving.
Title: Re: What's for dinner? 2020
Post by: Amy on June 14, 2021, 03:35:31 PM
Patricia, that is a complete meal with those three recipes.  I have some rhubarb and will try
 that..also have canned peaches that may also be put in the crisp! Thank you!
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 14, 2021, 04:16:41 PM
I liked #410, 411 and 412!

Those I make a lot with, of course, my substitutes!

I love cukes.
Title: Re: What's for dinner? 2020
Post by: Amy on June 15, 2021, 01:29:06 PM
Granny's Rhubarb Pie

Ingredients
3 cups all-purpose flour
1-1/2 teaspoons salt
1 cup shortening
1 large egg, room temperature
5 tablespoons cold water
1 teaspoon white vinegar
FILLING:
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
2 cups sliced peeled tart apples
1 can (8 ounces) crushed pineapple, drained
1/4 cup honey
1 tablespoon lemon juice
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon butter
Directions
1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.

2. Preheat oven to 350°. For filling, in a large bowl, combine rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture.

3. On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter. Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.

4. Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.

Taste of Home

Title: Re: What's for dinner? 2020
Post by: patricia19 on June 15, 2021, 03:07:22 PM
I remember, Amy, as a child, we always had pickled food. Eggs, beets, onions were the most common on our dinner table. Here is one pickled egg recipe I found yesterday that was very similar to hers.

Classic Pickled Eggs

Prep: 10 mins Cook: 15 mins Additional: 1-week Total Servings: 12

Original recipe yields 12 servings

Ingredient Checklist

    12 small eggs
    3 cups white vinegar
    ¼ cup white sugar
    1 tablespoon salt
    2 cloves garlic
    1 bay leaf

Directions
Instructions Checklist

    Step 1

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

    Step 2

Bring vinegar, sugar, and salt to a boil in a saucepan until sugar is dissolved. Remove from heat.

    Step 3

Place eggs, garlic, and bay leaf in a 1-quart mason jar; top with vinegar mixture. Seal the jar and refrigerate for at least 1 week.
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 15, 2021, 03:13:40 PM
Citrus-Herbed Baked Salmon

Prep: 10 mins cook: 25 mins total: 35 mins Servings: 4 Yield: 2 8-ounce fillets

Ingredients

    4 lemons, sliced 1/4-inch thick
    1 large red onion, sliced
    2 (8 ounce) salmon fillets
    2 tablespoons chopped fresh basil
    2 tablespoons chopped fresh dill
    ½ teaspoon sea salt

Directions


    Step 1

Preheat oven to 350 degrees F (175 degrees C). Put two large squares of aluminum foil onto a large, flat work surface.

    Step 2

Make a bed of lemon slices in the center of each foil square; top with red onion. Lay a salmon fillet atop each pile of lemon slices and onion; season with basil, dill, and sea salt. Fold edges of the aluminum foil over the salmon and seal completely.

    Step 3

Bake in the preheated oven until the fish flakes easily with a fork, about 25 minutes.

    Step 4

Remove salmon from the foil pouch, place on a plate, and drizzle juices from the foil pouch over the fish.
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 15, 2021, 05:43:20 PM
How to Make 'Steakhouse Butter' at Home

What is steakhouse butter?

Steakhouse butter is really just a compound butter that you put on steak. It's an indulgent move that gives your steak an extra bit of richness and mouth-coating fat, and which—much like a board sauce—keeps everything moist and flavorful, even if you accidentally overcook your steak a tad. You can add whatever you want to your steakhouse butter, though common favorites include garlic, blue cheese, capers, and Worcestershire sauce.

Making steakhouse butter is easy—you just add stuff to softened butter, mix and mash it all around, then roll it into a log and chill it until it's sliceable. If this sounds vaguely familiar, it's because I've written about these types of butters before, including duck fat butter, black garlic butter, and brie butter. Any of those would be delicious on a steak (or steakhouse-style vegetables), but I've recently been very into the caper-flecked horseradish butter.

 Have I been adding a pinch of MSG to it? Of course. Nothing accentuates the meat-eating experience like a bit of glutamate salt.

How to make horseradish steakhouse butter

To make this super savory steakhouse butter, you will need:

    1 stick (8 tablespoons) of salted butter
    2 tablespoons non-pereil capers
    3/4 teaspoon prepared horseradish
    1/2 teaspoon Worcestershire sauce
    About 6 grinds of fresh pepper
    1 pinch of MSG
    1 pinch of sugar

Let the butter soften at room temperature, then add it and all the other ingredients to a medium-sized mixing bowl. Mash and blend with a fork, then scrape everything onto some plastic wrap and roll it up into a log shape. Chill for at least an hour—or until firm—then slice it and put it on things. Suggested things include steak, but also potatoes, and asparagus, and roasted carrots, and crusty bread. Do not limit yourself to using your steakhouse butter on steak, is what I'm saying.

Claire Lower, Author

Title: Re: What's for dinner? 2020
Post by: patricia19 on June 16, 2021, 03:23:08 PM
Key Lime Pie

From A Family Feast


Ingredients

Crust

2 sleeves graham crackers (18 crackers)

½ cup brown sugar

1/8 teaspoon salt

10 tablespoons melted butter (1 stick plus 2 tablespoons)

Filling

8 large egg yolks

2 tablespoons Key lime zest

10 tablespoons Key lime juice (approximately 16–18 key limes)

2 14-ounce cans of sweetened condensed milk

Topping

1 ½ cups heavy cream

½ cup confectioners' sugar

Additional Key lime zest or Key lime slices for garnish
Instructions

This pie will fit into a 10" deep-dish pie plate.

Preheat oven to 350 degrees F.

Place the graham crackers into a food processor and process to crumbs.

Add brown sugar and salt and process for a few seconds to incorporate.

Add melted butter and process long enough to blend the butter into the crumb mixture.

Press the mixture into the bottom and up the sides of a 10" pie plate.

Bake for 15 minutes, then cool while you make the filling.

In the bowl of a stand mixer with the whisk attachment, beat egg yolks for three minutes on medium-high until they are pale in color and look creamy.

Zest the Key limes before squeezing the juice and add the zest to the eggs, and mix.

Squeeze the juice and add to the bowl along with the sweetened condensed milk and whisk to incorporate all ingredients, scraping the bowl once or twice to make sure everything is blended.

Pour into the baked pie shell and place back in the oven for 15 minutes. The pie sets up quickly when baked and will seem firm and not runny when it is done.

Cool to room temperature, then refrigerate overnight.

When ready to serve, whip the heavy cream to soft peaks, then add the powdered sugar, and then beat to stiff peaks.

Place whipped cream into a piping bag with a star tip and decorate as you will.

Sprinkle on Key lime zest or Key Lime slices before cutting and serving.


Title: Re: What's for dinner? 2020
Post by: patricia19 on June 16, 2021, 04:48:59 PM


Soft Sourdough Cinnamon Rolls from The Clever Carrot's recipes

Ahh... sourdough cinnamon rolls. Soft, feathery scrolls of luscious sweet dough filled with swirls of warm cinnamon sugar. Can you think of anything cozier for breakfast (besides a slice of warm and toasty sourdough bread)?!

I must confess however, I wasn't always a fan. Traditional cinnamon rolls were always too sweet for my taste and all that heavy, sugary glaze made me nauseous. And plus, with all the recipes out there (and there are tons) I thought to myself: does the world really need another cinnamon roll recipe? Turns out, the answer is yes.

Why This Recipe Works

    Rolls are baked in a 9-inch springform pan. This is my secret. The higher sides trap in more moisture, keeping the rolls soft, light, and luxurious. The rolls will rise higher as they bake too.
    Bubbly active sourdough starter lends a lovely flavor that will make you weak in the knees!
    Rolls can be made in advance! I'm sharing my fool-proof methods to fit any baker's schedule.

https://www.theclevercarrot.com/2017/12/how-to-make-sourdough-cinnamon-rolls-step-by-step-guide/

Title: Re: What's for dinner? 2020
Post by: patricia19 on June 16, 2021, 05:03:26 PM


BBQ Chicken with Coleslaw

From Real Simple

hands-on: 20 mins
total: 50 mins
Servings: 4

Making baked BBQ chicken at home is surprisingly simple. You'll start by baking split chicken breasts and then finish them under the broiler with a slick of your favorite sauce. Easy peasy. The real star of this recipe might be the coleslaw, which combines the classic mix of shredded carrots and cabbage with sweet mini peppers and a mustardy dressing. It's a fresh take on a classic, crowd-pleasing dinner.

P.S. The slaw has a bit of sweetness from the honey, but if you'd rather it contrast with the sweet chicken, leave it out. 

Ingredients

4 12-oz. bone-in, skin-on chicken breasts, patted dry
1 teaspoon kosher salt, divided
 ½ teaspoon freshly ground black pepper, divided
 1 16-oz. pkg. shredded coleslaw mix
6 sweet mini peppers, halved, seeded,
and thinly sliced lengthwise (about 1 cup)
¾ cup sour cream
1 ½ tablespoon whole-grain mustard
1 ½ tablespoon apple cider vinegar
 tablespoon honey
½ cup plus 2 Tbsp. barbecue sauce, divided

Directions

    Step 1

Preheat oven to 450°F with rack 6 inches from heat. Arrange chicken, skin side up, on a rimmed baking sheet lined with aluminum foil. Season with ¼ teaspoon each salt and black pepper. Roast until skin is crisp, about 25 minutes.

    Step 2

Meanwhile, combine coleslaw, mini peppers, sour cream, mustard, vinegar, honey, and remaining ¾ teaspoon salt and ¼                             teaspoon black pepper in a large bowl; refrigerate.

    Step 3

Remove chicken from the oven. Increase temperature to broil. Turn over chicken and brush with 2 tablespoons barbecue sauce. Broil until sauce is bubbling, 2 to 3 minutes. Turn chicken skin side up. Brush with ¼ cup barbecue sauce. Broil until sauce is bubbling, 2 to 3 minutes. Brush tops with remaining ¼ cup barbecue sauce. Broil until an instant-read thermometer inserted in the thickest portion of the chicken reads 165°F, 3 to 5 minutes. Serve with coleslaw.
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 17, 2021, 09:37:23 PM
Big Burger Bowl
Elyse Kopecky, Co-Author of Run Fast, Eat Slow

Elyse Kopecky lets her body tell her what she should be eating. "Right now, I'm pregnant, running, and writing book number two, so my appetite has been crazy. My body is craving red meat, so I've been hooked on making burger bowls with grass-fed ground beef or bison," she says.

A burger bowl (the recipe below will be featured in the upcoming book Run Fast, Eat Slow: Volume 2) is a lot like a burrito bowl: it has a scoop of brown rice at the bottom, a patty over that, and tons of fresh veggies smothering the top.

"I love topping it with guacamole or sliced avocado," says Kopecky. Following her book's principle of "indulgent nourishment," Kopecky doesn't believe in skimping or deprivation; instead, she votes for meals (like this burrito bowl) that feel like a treat but are jam-packed with nutrients.

Ingredients

    2 cups short-grain brown rice

    1 egg

    1/2 cup crumbled feta

    1/4 cup almond flour

    2 cloves garlic, minced

    1/4 teaspoon salt

    1/2 teaspoon black pepper

    1 pound ground bison, beef, lamb, or turkey meat

    1 bunch asparagus, drizzled with olive oil

    1/2 red onion, drizzled with olive oil

    Salsa, guacamole, and cilantro (optional)

Directions

    Cook rice according to package directions.

    Preheat grill to medium-high. Meanwhile, in a large mixing bowl, combine egg, feta, almond flour, salt, and pepper. Add meat and mix without overworking. Form into four equal-size patties about one inch thick.

    Grill burgers about three to four minutes per side, or until a thermometer placed in the center reads 160 degrees Fahrenheit and the meat is no longer pink.

    While burgers are cooking, grill asparagus and red onion; chop when cooked.

    Divide rice into four servings. Top each with a burger, grilled veggies, and a generous scoop of guacamole, salsa, and cilantro (if using).

 P19 says Instead of a grill,  I use my Lodge cast iron grill pan with a lid and splatter guard.

Title: Re: What's for dinner? 2020
Post by: JaneS on June 17, 2021, 10:34:24 PM
It sounds good and I got all the way to the bottom of the recipe before I noted that I don't have a grill OR a cast iron pan.  I'd really have to improvise!
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 17, 2021, 11:54:51 PM
Any good heavy-duty frying pan would work. I just like the Lodge cast iron brand I grew up with. I have a seven-inch, a ten-inch, and a 12 inch cast iron fry pan.

A few months ago, after seeing my friends' Lodge grill pans and seeing the reviews, I bit and bought my own with its accompanying lid. After spending time wiping down my stove, I purchased a good 13-inch splatter guard so no more messy wipe downs.

I keep the pans well oiled, and I never go higher than medium on the burner or over 350° in the oven.
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 18, 2021, 04:10:20 PM
Chocolate-Hazelnut Fudge


prep: 25 mins total: 5 hrs 20 mins Yield: Makes 8 slices

Ingredients

    1 1/2 cups blanched hazelnuts
    Unsalted butter, room temperature, for brushing
    3 cups chopped dark chocolate (14 ounces)
    1 1/2 cups chopped milk chocolate (7 ounces)
    1 cup chocolate-hazelnut spread, such as Nutella

Directions

    Step 1

Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, about 14 minutes.

    Step 2

Lightly brush a standard 9-by-5-inch loaf pan with butter; line in both directions with parchment. Melt 1 1/2 cups dark chocolate in a medium bowl set over a saucepan of simmering water. Brush loaf pan all over with half of melted chocolate; freeze 5 minutes. Brush again with remaining melted chocolate and freeze 5 minutes more.

    Step 3

In a medium bowl set over a saucepan of simmering water, melt remaining 1 1/2 cups dark chocolate with milk chocolate, stirring together until smooth. Remove from heat; stir in hazelnut spread and hazelnuts. Pour into chilled chocolate shell and refrigerate until firm, at least 4 hours. Trim chocolate around top of loaf pan with a paring knife. Let temper 30 minutes before slicing crosswise into 8 pieces. Torrone can be refrigerated, covered, up to 2 weeks.

Cook's Notes

If you can't find blanched hazelnuts, toast them with the skins on, then rub them with a kitchen towel while still warm to remove as much skin as possible.

Title: Re: What's for dinner? 2020
Post by: patricia19 on June 18, 2021, 04:15:57 PM
Roast Chicken with Parsnips and Swiss Chard

Ingredients

1 1/2 pounds parsnips, peeled, halved crosswise then lengthwise (thicker pieces halved again)
2 tablespoons olive oil
4 bone-in, skin-on chicken breast halves (10 to 12 ounces each)
1 1/2 pounds Swiss chard, leaves coarsely torn and stalks cut into 1-inch lengths
1 tablespoon white-wine vinegar

Directions

    Step 1

Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with 1 tablespoon oil; season with salt and pepper. Push parsnips to sides; place chicken in center, and season with salt and pepper.

    Step 2

Roast, tossing parsnips occasionally, until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 30 to 35 minutes

    Step 3

Meanwhile, cook chard: In a large skillet, heat remaining tablespoon oil over medium. Add stalks, and cook, tossing, until crisp-tender, 3 to 4 minutes. Add as many leaves to skillet as will fit; season with salt and pepper, and toss. Continue to add leaves in batches as there's room in the skillet. Cover and cook, tossing occasionally, until chard is tender, 3 to 5 minutes.

    Step 4

Remove chard from heat, and stir in vinegar. Serve roast chicken with parsnips and chard
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 18, 2021, 04:19:26 PM


Open-Faced Grilled Cheese with Apple and Bacon

Ingredients

    Bacon slices
    4 thick slices of whole-wheat sandwich bread
    8 ounces sliced cheddar cheese
    1 large red apple

Directions

    Step 1

Preheat oven to 350 degrees. Place 4 slices bacon on a rimmed baking sheet (lined with parchment paper for easy cleanup); bake until crisp, 6 to 8 minutes per side. Drain on paper towels; tear each slice into quarters.

    Step 2

Place 4 thick slices whole-wheat sandwich bread on clean baking sheet. Top with sliced cheddar cheese, red apple, quartered, cored, and sliced crosswise, and bacon. Bake until cheese has melted, 10 to 12 minutes.



Title: Re: What's for dinner? 2020
Post by: patricia19 on June 18, 2021, 04:24:27 PM


Peach-Guava Pops

Martha Stewart


Ingredients

3 peaches (1 pound), peeled, pitted, and chopped (2 cups), plus 2 firm but ripe peaches, sliced into scant 1/2-inch wedges
6 tablespoons fresh lime juice, plus 2 strips peeled zest, each 1 inch long (from 2 to 3 limes)
1/2 cup sugar
Pinch of kosher salt
3/4 cup guava juice

Directions

    Step 1

Purée chopped peaches with 2 tablespoons lime juice. In a large bowl, toss sliced peaches with sugar, salt, and lime zest. Stir in peach purée; toss to combine. Let stand, stirring occasionally, until sugar has dissolved and peaches are glossy, about 20 minutes.
 
   Step 2

Strain mixture through a coarse-mesh sieve, pressing lightly to extract as much juice as possible, and reserving peaches. Stir together strained peach juice (you should have about 3/4 cup), guava juice, and remaining 1/4 cup lime juice.

    Step 3

Divide reserved peaches evenly among ice-pop molds; top with juice mixture. Freeze until firm, at least 6 hours and up to 5 days.

Other fruit juices, like watermelon or orange, also work well in this recipe.



Title: Re: What's for dinner? 2020
Post by: patricia19 on June 22, 2021, 06:17:44 PM
From Real Simple

" 6 Cilantro Substitutes for People Who Hate the Stuff

Good news, there's a reason you hate cilantro—and plenty of easy cilantro substitutes you can use in any dish.
By Kimberly Holland
Updated June 25, 2019

cilantro-alternatives

Food preferences bring out fun banter, and that's especially true when it comes to cilantro. Indeed, this light, leafy green herb draws the ire, or sometimes the adoration, of food lovers faster than nearly any other ingredient in the supermarket. While it might be appreciated for the grassy, fragrant hints of delicate citrus, it brings to dishes from guacamole to enchiladas, this plant, formally known as Coriandrum sativum, is often derided for what Julia Child once called "a dead taste." Love it or loathe it, there's a reason why cilantro draws such passionate feelings, and it's (almost) all to do with your genes.
The scientific reason you hate cilantro

A study from researchers at Cornell University sought to unearth the pressing question of why some people like cilantro and some people don't. They surveyed 30,000 people about their preferences and then used those results to look for common genetic traits. What they found is that a specific gene—OR6A2—may determine your relationship with cilantro.

This receptor gene is responsible for coding messages from aldehyde chemicals. These chemicals also happen to be found in soap and some bugs. This may be why, anecdotally, some people say that cilantro tastes like soap to them. (And if they knew what bugs tasted like, perhaps they'd also draw that comparison. Let's hope they don't.)
You're not alone—here's how many people dislike cilantro

As you can imagine, researchers often have more pressing topics to tend to, but certainly, some have looked at this culinary curiosity in the past. The results show that the dislike for the herb may be less common than you imagine, but it's certainly not an insignificant number.

A study in the journal Flavour found that people from specific geographic regions are more likely to dislike the food. For example, 21 percent of East Asians reported not liking cilantro, as did 17 percent of people of European descent and 14 percent of people with an African ancestry.

However, just 3 to 7 percent of people from South Asia, Latin America, and the Middle East feel this way about cilantro. Of course, cilantro is native to the eastern Mediterranean, explaining why so few in the Middle East dislike it. Culinary traditions in some of these regions also don't heavily use the leafy herb, which may mean fewer people are exposed to it in their formative years.
Good news: you can actually train yourself to like cilantro

Reactions to foods are largely born out of previous experiences with foods—and an innate sense of self-preservation that served our ancestors well when they sought food from random plants, twigs, and berries. In other words, when you eat something that's really sweet, you know it's likely to be "safe" because other sweet foods you've eaten are safe. But bitter isn't necessarily a "safe" taste. Many foods that aren't great for you are bitter, so your initial reaction to them might be less than flavorful.

That's also the case for cilantro. The herb can be described as bitter and even metallic for people who aren't familiar with or don't appreciate the taste.

Just because your first experience (or the first several dozen) with cilantro wasn't so stellar doesn't mean you'll never grow to appreciate it. If you want to like cilantro, keep trying it. Each new experience with it will change the way the food Is coded in your memory so that you may begin to appreciate it.

To help you get started, consider crushing it before you add it to a food. One study found that this action helps release an enzyme that turns down the amount of aldehyde in the leaves and creates a milder, more appealing taste. Secondly, use it in a dish you know and love. Guacamole or salsa is a great example. Unfamiliar foods may further jade the experience.
Best cilantro substitutes

It's honestly not the end of the world if you can't stand cilantro. No, really. Lots of dishes can be made without it, and you'll never know what you're missing.

Even in dishes that seem inherently made for cilantro—chimichurri comes to mind—you can experiment with other herbs or leave them out and spice up the flavor with ingredients like fresh or roasted garlic, red pepper, or flavored oils.

If you have a recipe that calls for dried cilantro or ground coriander seeds (this is the seed of the cilantro plant), these substitutes may work:

    Cumin: In Asian, Latin American, and Middle Eastern dishes, cumin frequently goes hand in hand with coriander. The nutty, spicy notes of this ground seed are at home in everything from guacamole to seasoned beef for tacos.
    Curry Powder: This spice mix contains several types of dried herbs and spices, including coriander, ginger, turmeric, and chili. The depth of flavor can fill in for coriander alone in any dish—it's especially great in soups and marinades—and the other flavors may cover up any errant tastes you pick up.
    Caraway: Caraway and coriander are almost interchangeable. Their flavor profiles are so similar, and you can use it easily any place you're supposed to use coriander. However, the flavor is a bit sweeter, so it's delicious in marinades and spice rubs where roasting or grilling amplifies the flavor.

Fresh cilantro is prized for its zippy citrus tang and grassy freshness. If you need a good cilantro substitute, look for these fresh herbs instead:

    Basil: Cilantro pesto is incredibly delicious, but you may be familiar with its close cousin, basil pesto. Though basil is sweeter than cilantro, they both add a bit of zip to any dish that calls for them. Thai basil, which you may have to find at your local farmers' market, even has an edge of spice that's welcome in dishes like curries and stir-fries.
    Parsley: Grassy and green, parsley is a very close cousin to cilantro. (They're often mistaken for one another in the supermarket.) Though parsley is more bitter, it brings out a lot of freshness in other ingredients, like vegetables and fruits. To get a citrus zip, which parsley lacks, add some lemon or lime juice to the dish.
    Dill: Cilantro and dill look nothing alike, and their flavors are quite distinctive, but dill imparts interesting notes in everything from cold soups to potato salad. Use just a little; it's quite potent. Add more if it's not vibrant enough."
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 24, 2021, 03:09:17 PM
I purchased chicken and spices just for these two recipes, Jerk Chicken and Chicken Tikka. The smell of the spices alone stays with you like a fine perfume and just as intoxicating!

Jerk Chicken from the Caribbean Islands

[1] Allspice (Jamaican pimento), thyme, ground fresh black peppercorn, ginger, cinnamon, nutmeg

[2] Habanero chili (very hot!). Adjust according to your tastes, if desired.

2 lbs chicken legs or thighs, with skin
2 tbsp soy sauce or tamari
2      shallots, roughly cut
3 cloves garlic
1 tbsp vinegar
1-2 tbsp brown sugar (to taste)
1       lime or lemon quartered
        oil
        salt

Marinate
Add garlic, shallots, vinegar, sugar, 2 tbsp oil, Jerk [1] spices, and a pinch of salt in a blender. Add Jerk [2] spices to taste. Blend into a smooth paste.

In a container, add the chicken pieces and mix them well with the marinade.

Let them marinate in the fridge for 24 hours. Turn the chicken pieces occasionally.

Bake
Preheat oven to 400°F.
Place chicken pieces on greased baking sheet. Bake in the center of the oven, occasionally turning for 20-30 minutes until all chicken pieces are cooked through.
When they are browned enough on the outside, turn the heat down to 350°F.

Serve
Sprinkle the jerk chicken pieces with lime juice to taste and serve them with your preferred sides. Enjoy!

Suggested Sides
Cooked rice or baked potatoes
Slices of fresh mango or papaya
Rice with black beans
Caribbean coleslaw


Title: Re: What's for dinner? 2020
Post by: patricia19 on June 24, 2021, 03:37:57 PM
Chicken Tikka

Tikka spice ingredients
Paprika, cinnamon, cardamom,ajowan,turmeric,cloves, cumin, fresh ground white peppercorns, coriander

1.25 lb chicken breast, cut into 1-inch pieces
2/3 cup yogurt, plain
1   cup fresh mint leaves, chopped
1/2 cup fresh cilantro or (opt.) parsley leaves chopped
12  skewers* if using wooden ones, soak them first for thirty minutes in water.
1.5 inch ginger
3 cloves garlic
1 lemon for juice
1-3  fresh chilies, sliced (opt.)
     salt
     oil

Marinade
Add yogurt, Tikka spices, 2/3 of the garlic and ginger, salt, and chilies to taste in a blender. Blend into a smooth paste.

In a container, add the chicken pieces and mix them well with the marinade.

Let them marinate, turning the chicken pieces occasionally, for 24 hours.

Mint Chutney
In a blender, blend mint, cilantro,1 tbsp lemon juice, 1/3 of the garlic and ginger, and salt and chilies to taste. Add water as needed to create a thick sauce. Cover and keep chilled until serving.

Preheat oven to 425°F.
Thread the chicken pieces onto the skewers. Place the skewers on a baking sheet lined with greased aluminum foil. Roast the chicken in the oven for 20-30 minutes until cooked through, turning midway.

Serve
Serve Tikka chicken with the mint chutney and your choice of sides. Enjoy!

Suggested Sides
Basmati rice
Flatbread, i.e. (naan, roti chapati)
lettuce or cucumber salad


Title: Re: What's for dinner? 2020
Post by: patricia19 on June 24, 2021, 03:50:12 PM
Caribbean Coleslaw

"Mango and pineapple make this creamy slaw a perfect accompaniment to pork, citrus-marinated grilled chicken, or any meat with a fruited salsa or sauce."

READY IN: 10 mins SERVES: 6

INGREDIENTS

    1  mango, peeled and cubed
    1  (6 ounces) can crushed pineapple, drained
    2⁄3 cup Hellmann's mayonnaise
    2   tablespoons Heinz cider vinegar
    2   tablespoons cilantro leaves, chopped parsley can always be substituted for cilantro
    2   tablespoons red peppers, chopped (wear gloves)
    1   small scotch bonnet peppers (wear gloves) or 1 small jalapeno pepper (wear gloves)   
        seeded and minced   
    4   cups Dole coleslaw mix, with carrots
    1    tablespoon Jamaican jerk spice

    DIRECTIONS

    Toss all the ingredients in a bowl, chill, and serve.
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 24, 2021, 05:28:33 PM
Classic Macaroni Salad

This classic macaroni salad side dish recipe features pickles and pickle juice for flavor, green onion, peas, corn, and bell pepper.

Prep Time 15 mins Cook Time 15 mins Optional Refrigeration Time 1 hr Total Time 30 mins

Ingredients

    1 lb. elbow macaroni or another pasta shape
    1/2 cup frozen corn
    1/2 cup frozen peas
    1 cup mayonnaise
    2 tablespoons honey
    1 tablespoon dijon mustard
    1 teaspoon kosher salt
    1/2 teaspoon black pepper
    1/4 cup dill pickle juice
    1/2 cup chopped dill pickles
    1 red bell pepper diced into small pieces
    1/2 cup sliced green onions (about 3-4 onions)

Instructions

    Cook the macaroni in heavily salted boiling water according to directions. In the last 1 minute of cooking, add the frozen peas and frozen corn to the water.

    Meanwhile, in a large bowl, make the dressing. Whisk together the mayonnaise (1 cup), the honey (2 tablespoons), dijon mustard (1 tablespoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and dill pickle juice (1/4 cup).

    When the macaroni, peas, and corn are fully cooked, drain and rinse with cool water until it has cooled off completely (check it so you can make sure it's cool to the touch). Shake off as much excess water as possible and add it to the bowl with the dressing.

    Add the chopped dill pickles (1/2 cup), diced red bell pepper (1), and sliced green onions (1/2 cup) to the bowl and mix everything together. For best results, allow to sit for 1-2 hours in the fridge for all the flavors to marry.

    Serve cold from the fridge or at room temperature.

Notes

This recipe can be made up to two days in advance, and leftovers are good for 3-4 days. Be sure to store it in an airtight container in the fridge, so it doesn't dry out (and stir it up before serving).
Another pasta shape or type can be used instead of macaroni, such as rotini, or a chickpea pasta for a gluten-free/grain-free version.
Make it vegan with a vegan mayonnaise substitute and by using sugar instead of honey.


Title: Re: What's for dinner? 2020
Post by: Amy on June 24, 2021, 07:08:24 PM
Not a fan of cilantro but think the recipes have more than enough flavour to enjoy!!
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 24, 2021, 07:57:25 PM
You are always able to substitute parsley, particulary flat head parsley for cilantro.
Title: Re: What's for dinner? 2020
Post by: Amy on June 25, 2021, 08:57:17 AM
Cheesecake


This Light and Airy Strawberry Cheesecake has all the taste but isn't heavy like a traditional cake. It
won't weigh you down like cheesecake usually does and yet is decadently tall and slices wonderfully.
Served with a strawberry sauce right on top and decorated with whipped cream. This cake is a winner
for any occasion.

Ingredients
1 1/4 cup vanilla wafer cookie crumbs
3 Tbsp. butter, melted, plus more for the pan
1 1/4 cups sugar
3-8 oz. pkg. light cream cheese, at room temperature
1 tsp. lemon juice
2 cups sour cream
5 eggs, divided
Strawberry Topping
1 1/2 lbs. strawberries, sliced
1 cup sugar
1 tsp. lemon zest
1 Tbsp. lemon juice
2 Tbsp. water
1 Tbsp. cornstarch
I cup whipping cream with 2 Tbsp. berry sugar (optional)
Instructions
1. Preheat oven to 325. Grease a 9" springform pan with butter. Mix the cookie crumbs and butter
together. Press the cookie crumb mixture into the prepared pan, coming up the sides to 1/3 of the
way.
YIELD: 12
PREP TIME
30 minutes COOK TIME
2 hours 30 minutes TOTAL TIME
3 hours
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assume that you are happy with it.
Ok Read more2. Place the cream cheese in the bowl of a standup mixer with a paddle attachment and whip. Add
the sugar and mix well. Add the lemon juice and sour cream. Scrape down the sides of the bowl
with a spatula as needed. Add the egg yolks one at a time and mix well after each. In a separate
bowl, beat the egg whites until soft peaks. Remove the bowl from the standup mixer and fold in
the egg whites.
3. Pour the mixture into the prepared pan; it will fill it but be careful not to overfill. Place the cake
in the oven and bake for 30-45 min., until just starting to brown. Reduce the heat to 300F. and
continue to bake for a total of an hour. Reduce heat to 200F and bake an additional hour. Turn
oven off and let sit in the oven for 1/2 hour while the oven cools. Cool completely on a rack.
Cover loosely with foil, leaving an area open to vent, so condensation doesn't form.
4. For the strawberry sauce, this can be made at any time and refrigerated until ready to use. I
decorated the cake for you today but would serve the cheesecake with the sauce at the time of
serving each piece.
5. Place the strawberries, sugar, lemon juice, and lemon zest in a small saucepan. Stir and cook over
medium heat for 5 min. Skim off the foam. Mix the water and cornstarch together and add to the
pan, stirring. Bring back up to a simmer and cook until slightly thickened. Let the sauce cool, and
then refrigerate for up to 3 days. Serve with the cheesecake and with whipped cream if desired.
Whip cream in a cold bowl with a cold whisk until thickened, add the sugar and mix well.

Nutrition Information: YIELD: 12 SERVING SIZE: 1 Amount Per Serving: CALORIES: 519 TOTAL FAT: 30g SATURATED FAT: 17g TRANS FAT: 1g UNSATURATED FAT: 10g CHOLESTEROL: 161mg
Title: Re: What's for dinner? 2020
Post by: Amy on June 26, 2021, 04:18:34 PM

Grilled Firecracker Potato Salad.
Ingredients
3 pounds small red potatoes (about 30), quartered
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
DRESSING:
1-1/2 cups mayonnaise
1/2 cup finely chopped onion
1/4 cup Dijon mustard
2 tablespoons sweet pickle relish
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
SALAD:
6 hard-boiled large eggs, chopped
2 celery ribs, finely chopped
Minced fresh chives, optional


Directions

Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly.

In a small bowl, mix dressing ingredients. Add dressing, eggs and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.

Editor's Note: If you do not have a grill wok or basket, use a large disposable foil pan and poke holes in the bottom of the pan.

Nutrition Facts
1 cup: 265 calories, 20g fat (3g saturated fat), 77mg cholesterol, 398mg sodium, 16g carbohydrate (2g sugars, 2g fiber), 4g protein.
Title: Re: What's for dinner? 2020
Post by: Amy on June 26, 2021, 04:24:10 PM
Cooking for Two.

Denver Omelet

Ingredients
■ 1 teaspoon canola or grapeseed oil
■ 1/4 cup diced white onion
■ 1/3 cup diced green bell pepper
■ 1/3 cup diced Canadian bacon or thick-cut ham
■ Kosher salt, to taste
■ Freshly ground black pepper, to taste
■ 1 tablespoon unsalted butter
■ 4 large eggs, well beaten
■ 1/2 cup grated cheddar cheese
■ Salsa or hot sauce, optional, for serving
Steps to Make It
01Sauté for about 2 minutes, or until lightly browned and the veggies are tender, but still a little crisp. Season with salt and
pepper.
Remove the veggies and ham to a plate. Carefully wipe out the skillet with a dry paper towel.

Turn down the heat to medium-low and add the butter. Once melted, tilt the pan to coat with the butter. Add the eggs.
As the eggs begin to set up around the edge, carefully use a spatula to lift the edges a bit and tilt the pan slightly to let the liquid egg in the center run under the edge. Repeat around the omelet until it has set up just enough not to run to the edge when you tilt the pan. Don't let the omelet get too thin in the middle, and turn down the heat if it is cooking too fast.
Season with salt and pepper and top all over with cheese. Place a lid or pan over the skillet for 1 minute or just until the
cheese is melted. Turn off the heat.

Add the cooked veggies and ham in a line in the center of the omelet. Use a spatula and carefully run it under the edge
of the omelet to loosen it without tearing.

Fold one side of the omelet over the filling, then overlap with the opposite side, making a parcel. Carefully slide the omelet onto a plate.
Serve immediately with hot sauce or homemade salsa and enjoy



Title: Re: What's for dinner? 2020
Post by: Amy on June 27, 2021, 09:24:06 AM
Keto Brussels Sprouts

Brussels sprouts are the kind of veggie you either love or hate. For the haters, very often it is a hatred that developed in childhood -
 typically brought on by improperly prepared Brussels.
 These Keto Brussels sprouts are sure to change your opinion!
 
 Prep Time10 minutes
 Cook Time25 minutes
 Total Time35 minutes
 Servings 6

1 pound Brussels sprouts ends trimmed and halved
1 tablespoon avocado oil or high heat oil of choice
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon sea salt

Dipping Sauce
½ cup homemade mayonnaise or plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon Coconut Aminos or gluten-free tamari
½ teaspoon sea salt
½ teaspoon fresh ground black pepper

Instructions
Place the Brussels sprouts in a large bowl and toss with avocado oil, apple cider vinegar, garlic powder, smoked paprika, and sea salt.
Air Fryer Instructions
Next, preheat your air fryer to 380 degrees.
Place in your preheated air fryer in a single layer. (Depending on the size of your fryer you may need to cook in batches.)
Cook for 15 to 18 minutes, or until brown and crispy, stirring halfway through.

Serve warm with dipping sauce.

Oven Instructions:
Preheat oven to 420 degrees.
Season the sprouts as directed above.
Line a baking sheet with parchment paper and arrange the sprouts in a single layer.
After that, cook for 25 minutes, stirring halfway through.
To make sauce
Meanwhile, combine mayonnaise, Dijon mustard, apple cider vinegar, coconut aminos, salt, and pepper in a small bowl. Whisk to combine.
Nutrition
Calories: 187kcal | Carbohydrates: 8g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 804mg | Potassium: 307mg | Fiber: 3g | Sugar: 2g | Vitamin A: 745IU | Vitamin C: 64.3mg | Calcium: 32mg | Iron: 1.2mg
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 27, 2021, 02:04:23 PM
Banana Blueberry Oat Muffins (made with 100% whole grains and honey)

It's a good thing I bought blueberries in bulk because it took me several attempts to get this right. Baking with whole grains is much different than baking with all-purpose flour.

For one thing, whole grain baked goods can come out fairly dense. I have found that the biggest thing that helps avoid this is to not over-mix the batter.

When you hear cooks on TV saying "stir until just combined," they mean it. The more you mix, the denser it will be.

So when you add the flour and oats to the wet ingredients, make sure you only just combine it, and then gently fold the blueberries into the batter.

A note about over-ripe bananas: please, please, whenever you have bananas about to go bad, don't throw them out! Put them in your freezer until you want to use them for muffins, bread, or banana chia seed pancakes.

Freeze them whole, and when you need to use them, microwave for 45 seconds and remove the fruit from the peel. The peel will turn black and look unappetizing, but the inside is soft, sweet, and perfect for baking.

While we are on the subject of freezers, these muffins can be frozen for up to 6 months in an airtight container or bag. When you want one, simply remove it from the freezer and microwave for 30 seconds to one minute for a quick and easy breakfast.

Author: Elizabeth Lindemann

Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Ingredients

    1/2 cup coconut oil
    1/4 cup honey
    2 eggs
    2 ripened mashed bananas
    1/2 cup Greek yogurt or sour cream
    1 teaspoon vanilla extract
    1 teaspoon ground cinnamon
    pinch ground nutmeg
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1.5 cups whole wheat flour pastry flour is best
    1 cup old fashioned oats
    1.5 cups fresh blueberries or other berry, see notes about using frozen
    turbinado sugar if desired, for topping muffins

Instructions

Add coconut oil (1/2 cup) and honey (1/4 cup) to large mixing bowl. If coconut oil is solid, microwave for 15 seconds, until honey and oil are softened.
Cream together with a mixer on high speed.

Add eggs (2) and Greek yogurt (1/2 cup). Mix together until very well combined.
Add the 2 mashed bananas, vanilla (1 teaspoon), cinnamon (1 teaspoon), pinch of nutmeg, baking powder (1 teaspoon), baking soda (1 teaspoon), and salt (1/2 teaspoon). Mix until well combined.

Add flour and oats- stir until just combined.
Fold berries (1.5 cups) in to mixture.
Line a 12-cup muffin pan with liners; fill each cup evenly with mixture.
Sprinkle the tops of each muffin with turbinado sugar (optional).
Bake at 375 degrees F for 20-25 minutes, or until toothpick inserted into center comes out clean.

Notes
Storage: These muffins can be kept at room temperature in an airtight container for 5 days. They can be frozen in an airtight container or bag for up to 3 months.

Not a fan of coconut oil? Extra-virgin olive oil can be used instead. Substitute the same amount.

Honey Substitute: You can also use brown or white sugar, or maple syrup, instead of honey.

You can use frozen berries for this, but keep in mind, it's likely that the muffins will be more colored blue/purple.

To make them gluten-free: you can use a gluten-free flour mix substituted with a 1:1 ratio (I have not tried this personally, but I have readers who have substituted with no problem).

For a dairy-free version, use your favorite dairy-free yogurt.
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 27, 2021, 03:46:23 PM
Easy Homemade Sourdough Bagels

Homemade sourdough bagels? Absolutely! With just 10 minutes of prep, this easy, overnight recipe uses an active sourdough starter for the ultimate soft & chewy NY-style bagel. Customize with zesty everything bagel spice, sesame seeds, and more! Re The Clever Carrot

Here's the scoop: Sourdough bagels are nothing like yeasted bagels.

They are more flavorful. Less dense. Intensely chewy. You can eat two without getting a massive stomach ache.

And the crust? It's incredibly thin and crispy, and absolutely life-changing!

https://www.theclevercarrot.com/2021/06/easy-homemade-sourdough-bagels/
Title: Re: What's for dinner? 2020
Post by: Amy on July 03, 2021, 02:43:10 PM


Lemon Strawberry Poke Cake

Ingredients

15.25 oz Lemon cake mix
3.4 oz vanilla pudding
½ cup vegetable oil
½ cup milk
½ cup water
2 eggs
1 egg yolk
½ cup powdered sugar
2 TBSP lemon juice
14 oz sweetened condensed milk
3 cups cool whip
3 oz strawberry jello
Sliced strawberries for topping
Instructions

Preheat the oven to 350 F. Spray a 9×13 baking pan with baking spray and set aside.
In a large mixing bowl, whisk the cake mix and vanilla pudding together.
Add in the vegetable oil, milk, water, eggs and egg yolk and whisk just until combined.
Pour the cake batter into the prepared cake pan.
Place into the oven to bake for 28-30 minutes or until a toothpick inserted comes out clean.
Remove from the oven and place onto a cooling rack to cool for 15 minutes.
While the cake is cooling, whisk together the powdered sugar and lemon juice. Once the cake has cooled, using a chopstick or end of a wooden spatula to poke holes throughout the entire cake. Be sure to poke enough holes so that the cake is able to absorb the lemon glaze and sweetened condensed milk but don't poke so many that the cake will fall apart.
Pour the lemon glaze over the surface of the cake. Pour the sweetened condensed milk over the cake and spread with a rubber spatula or back of a spoon.

Cover and place the cake into the fridge to cool for 2 hours. Add the strawberry jello to the cool whip and fold it together.
Once the cake has chilled, spread the strawberry cool whip over the cake. Top with sliced strawberries.
Notes
Tips: As with any other cake, do not overmix this one or the cake will be crumbly.
When making the lemon glaze, if you find that it is too thick, simply add lemon juice ½ tsp at a time, whisking after each addition. If you find that the glaze is too thin, add powdered sugar a tsp at a time, whisking after each addition.
The longer the cake chills in the fridge after it has been poked and drizzled with lemon glaze and sweetened condensed milk, the better it is. I like to place the cake in the fridge overnight before frosting it with the strawberry cool whip.
Title: Re: What's for dinner? 2020
Post by: Amy on July 03, 2021, 02:46:22 PM
Banana Cream Cheesecake.


Ingredients

¾ cup graham cracker crumbs divided; you can also use crushed Nilla Wafers
3 TBSP butter melted
8 ounce cream cheese softened
5.1 oz package banana cream instant pudding
1 ⅓ cup milk
8 oz Whipped Topping
Optional Toppings: Cool Whip nuts, graham cracker crumbs, sliced banana
Instructions
Divide the graham cracker crumbs evenly amongst your individual serving bowls (I used 6).
Carefully drizzle the melted butter over the crumbs in each bowl. This will help the crumbs set. Stick the bowls into the freezer.

In a medium bowl, whisk together the instant pudding mix and milk. Let set for about 5 minutes.
In a large mixing bowl, beat together the cream cheese and pudding. Fold in the Cool Whip until well-combined.
Remove the bowls from the freezer. Spoon or pipe the filling evenly into each serving bowl.
Place the bowls into an airtight container and refrigerate for at least 2 hours (I like to do mine overnight).
Garnish with extra Cool Whip and any other desired garnishes.

Title: Re: What's for dinner? 2020
Post by: Amy on July 03, 2021, 03:16:58 PM
The Easiest Berry Cobbler You'll Ever Make
Serves 8   
You will never find a Berry Cobbler easier than this one! It only takes 5 minutes to put it together. Use frozen mixed berries and a bit of flour and sugar for the filling. A cake mix and butter are all you need for the topping! It's a great last minute dessert that you can keep the ingredients on hand for all the time! Don't skip serving this with vanilla ice cream. It's not optional!

Ingredients
For the berry filling

2 pounds mixed berries, fresh or frozen
zest from 1 lemon, optional
1 tablespoon fresh lemon juice
3/4 cup granulated sugar
1/2 cup all-purpose flour
1 tablespoon cornstarch
For the topping
1 box of yellow cake mix
1/2 cup (1 stick) butter, melted
Instructions
Preheat the oven to 350 degrees F.
In a 9x13 inch pan, add the frozen or fresh berries. If they are frozen there is no need to thaw. Add the zest of 1 lemon and 1 tablespoon lemon juice.
Add 3/4 cup sugar, 1/2 cup flour, and 1 tablespoon cornstarch. Stir the dry ingredients into the berries.*
In a separate bowl, melt the butter. Add the dry cake mix and stir slightly, it's okay if there are some dry spots. Spoon the mixture over the top of the berries. (You can also opt to spread the dry cake mix directly over the top of the berries and drizzle the melted butter on top.)

Bake the cobbler at 350 degrees F for about 40-50 minutes, until the top starts to turn golden and the berries are bubbly.
Let cool for a few minutes, then serve warm with vanilla ice cream or whipped cream!
Store leftovers covered on the counter for 2 days. After that store in the fridge.
Recipe Notes
*If you like the flavor of canned blueberry pie filling (it's not my favorite), you can replace 1 pound of the berries and the dry ingredients (sugar, flour, cornstarch) with 1 can of blueberry pie filling. Just mix the frozen berries into the canned pie filling and top with cake mix and butter.

I happened to have about a 1/2 cup of frozen cranberries from the freezer fiasco that I threw into my cobbler. Really any mix of berries is going to work!

Title: Re: What's for dinner? 2020
Post by: patricia19 on July 03, 2021, 10:40:16 PM
Ginger-Lime Melon Salad Recipe Re: Real Simple

Fresh melon is one of summertime's greatest pleasures, and while it's deliciously eaten on its own, we made the juicy fruit even better with the addition of lime and ginger. Just these two ingredients elevate melon from a cookout side dish to dinner party-worthy salad (or dessert).

Because fresh melon is so hydrating, it's a great option for a hot summer day. Feel free to use your favorite kind of melon, although we prefer a mixture of watermelon, honeydew, and cantaloupe. Slice it into wedges or cubes, or use a melon baller for cute spheres—no matter how you cut it, the results will be divine.

Hands-On: 15 mins Total: 15 mins Yield: Serves 4 (serving size: 2 cups)

3 ½ pounds melon (such as cantaloupe, honeydew, and/or watermelon), peeled, seeded, and thinly sliced

1 tablespoon lime zest plus ¼ cup fresh juice (from 2 limes)

1 tablespoon grated fresh ginger (from 1 [2-in.] piece)

Directions

Step 1

Gently toss together melon, lime zest, lime juice, and ginger in a large bowl. Transfer to a platter; serve immediately, or cover and chill until ready to serve, up to 3 hours.




Title: Re: What's for dinner? 2020
Post by: patricia19 on July 03, 2021, 10:42:42 PM
Tomato Salad With Ginger and Mint

Hands-On: 15 mins Total: 15 mins Yield: Serves 8

Ingredients

3 pounds tomatoes, cut up
2 tablespoons canola oil
1 tablespoon finely grated fresh ginger
kosher salt and black pepper
⅔ cup torn fresh mint leaves
1 tablespoon finely grated lemon zest

Directions

Step 1
Toss the tomatoes with the oil and ginger and season with 1 teaspoon salt and ¼ teaspoon pepper. Cover and set aside at room temperature for up to 8 hours. Just before serving, toss with the mint and lemon zest.

Title: Re: What's for dinner? 2020
Post by: patricia19 on July 03, 2021, 10:46:30 PM
Three-Melon Mozzarrella Salad

Hands-On: 10 mins Total: 10 mins Yield: Serves 4-6

Ingredients

3 cups cubed cantaloupe
3 cups cubed watermelon
3 cups cubed honeydew
2 tablespoons chopped fresh basil
2 tablespoons honey
8-ounce container mozzarella bocconcini, drained and cut in half
2 teaspoons minced jalapeno (optional)
½ teaspoon salt

Directions
Step 1
Place the melon cubes in a large bowl. Add the basil and combine well.

Step 2
Drizzle the honey over the melon. Add the mozzarella, jalapeno (if desired), and salt. Toss again and serve.

Title: Re: What's for dinner? 2020
Post by: patricia19 on July 04, 2021, 07:07:59 PM
Lemon Meringue Pie Ice Cream

Ingredients

1 cup whole milk
6 large egg yolks
¾ cup sugar
¼ teaspoon kosher salt
2 cups heavy cream
1 tablespoon lemon zest (from 1 lemon)
½ cup fresh lemon juice
2 cups crushed meringue cookie

Directions

Step 1
Add the milk to a medium bowl. In another medium bowl, whisk together the yolks, sugar, and salt. Add the cream to a medium saucepan and bring to a simmer over medium-high heat.

Step 2
Whisking continuously, add the hot cream mixture to the yolk mixture a little at a time. Continue whisking until well-combined. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it is just thick enough to coat the back of a wooden spoon, 3 to 4 minutes. (If you can draw a line through the custard on the back of the spoon and it holds its shape, then the mixture is ready.)

Step 3
Pour the custard mixture through a fine-mesh sieve into the bowl of milk. Discard any solids. Stir in the lemon zest and the lemon juice. Cover with plastic wrap and set in the refrigerator to chill until very cold, at least 12 hours. Place an empty metal loaf pan in the freezer to chill.

Step 4
Pour the chilled custard into an ice cream maker and process it according to the manufacturer's instructions. Add the meringue cookies to the ice cream during the last few minutes of churning. Transfer the ice cream to the prepared loaf pan, wrap well, and freeze until firm, at least 6 hours.






Title: Re: What's for dinner? 2020
Post by: patricia19 on July 04, 2021, 07:10:32 PM
Raspberry Jam Waffles

Ingredients

2 large eggs
1 ½ cups whole milk
5 tablespoons melted unsalted butter, plus more for waffle iron
1 teaspoon vanilla extract
1 cup seedless raspberry jam (from 1 [18-oz.] jar), divided
2 cups (about 8½ oz.) all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt

Directions

Step 1
Preheat waffle iron according to manufacturer instructions. Whisk together eggs, milk, butter, vanilla, and ¼ cup of the jam in a medium bowl until combined. Stir in flour, baking powder, and salt until just combined (small lumps are OK).

Step 2
Brush waffle iron with melted butter, and cook waffles according to manufacturer instructions, 3 to 5 minutes per waffle. While waffles cook, heat remaining ¾ cup jam in a small saucepan over medium-low, stirring occasionally until heated through, about 5 minutes. Serve waffles with warm jam.



Title: Re: What's for dinner? 2020
Post by: patricia19 on July 04, 2021, 07:14:47 PM
Mixed Berry-Rhubarb Crumble Cake

Ingredients

Crumble Topping:
1 ½ cups rolled oats
1 cup all-purpose flour
½ cup packed light brown sugar
½ cup chopped pecans
1 teaspoon kosher salt
½ cup (1 stick) cold unsalted butter, cut into cubes

Cake:
¾ cup (1½ sticks) unsalted butter, softened, plus more for dish
3 cups all-purpose flour, plus more for dish
1 ½ cups granulated sugar
3 large eggs
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole milk
1 tablespoon vanilla extract
2 cups fresh blueberries
2 cups fresh raspberries
2 cups chopped rhubarb
Powdered sugar, for serving


Directions

Step 1
Make the crumble topping: Mix oats, flour, brown sugar, pecans, and salt in a medium bowl. Add butter and knead until the mixture resembles coarse crumbs.

Step 2
Make the cake: Preheat oven to 350°F. Lightly butter a 13-by-9-inch baking dish. Dust with flour and tap out excess. Using an electric mixer, beat butter on medium until creamy, about 2 minutes. Add granulated sugar and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition.

Step 3
Whisk baking powder, salt, and flour in a bowl. With the mixer on low, add flour mixture to butter mixture in 3 additions, alternating with milk, beginning and ending with flour mixture, beating well after each addition. Beat in vanilla. Transfer batter to prepared baking dish.

Step 4
Mix blueberries, raspberries, rhubarb, and 2 cups crumble topping in a large bowl; sprinkle mixture over batter. Top with remaining crumble topping.

Step 5
Bake until a toothpick inserted in the center of the cake comes out clean, 65 to 70 minutes, Let cool and dust with powdered sugar before serving.

Title: Re: What's for dinner? 2020
Post by: patricia19 on July 04, 2021, 07:17:06 PM
Summer Berry Trifle With Elderflower Cream

Ingredients

3 cups heavy cream
¼ cup elderflower liqueur, such as St. Germain
12 ounces cookies, such as gingersnaps, speculoos, or vanilla wafers, crushed
3 ½ pounds mixed fresh berries (such as strawberries, blackberries, raspberries) and currants, if desired 

Beat heavy cream with elderflower liqueur until soft peaks form. Layer cream with cookies and berries, creating 3 layers of each.


Title: Re: What's for dinner? 2020
Post by: patricia19 on July 04, 2021, 07:20:09 PM
Easy Key Lime Pie

Ingredients

1 14-ounce can sweetened condensed milk
1 6-ounce can frozen limeade concentrate (not thawed)
1 cup heavy cream
1 6-ounce graham cracker piecrust
zest of 1 lime

Directions

Step 1
Place the condensed milk, limeade concentrate, and cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy and soft peaks form.

Step 2
Pour the filling into the pie crust and smooth the top. Refrigerate until chilled and loosely set, at least 4 hours (and up to overnight).

Step 3
Sprinkle the pie with the zest before serving.
Title: Re: What's for dinner? 2020
Post by: Amy on July 07, 2021, 07:31:39 AM


Posting for JaneS
 
Canned Cole Slaw - by Evelyn Horsley
   used and edited by JaneS
 
1 Med. head of cabbage (I had one and a half)
1 large carrot (I had 4)
1 med. green bell pepper (I had 1 red and 1 green)
1 small vidalia onion, peeled (I used the one in my bin)
2 Tbsps. Canning salt (I used about 3)
 
Shred cabbage (I used the chopper blade on my food processor).  Shred onion, carrot and bell pepper.  Put veggie mixture in a large bowl and sprinkle with the canning salt (do not use table salt) Let it set for 1 hour and then rinse and drain at least twice to make sure you get out the excess.
 
SYRUP -
1 c. apple cider vinegar
2 c. white granulated sugar
1/4 c. filtered water
1 tsp celery seed
1 tsp mustard seed
 
This will NOT be enough to do a med head of cabbage.  You will need about 3 times this much.  In a non-reactive pan, Mix vinegar, sugar water and spices.  Bring to a boil and boil 1 minute while mixing to dissolve sugar.  Let this mixture cool.
 
Add rinsed and drained cabbage mixture to cooled syrup and toss making sure you coat all the cabbage.  (The second time I did this, I made 4 batches of the brine because you can also can the leftover for later use. )
 
Sterilize your jars and keep them hot.  Pack the cabbage mixture in hot jars, tight but not too tight.  Make sure you have enough syrup and be sure to loosen the cabbage so the syrup goes all the way through leave a half inch of head space
 
Make sure the water in you canner is not too hot(It should only be luke warm at best) or you'll have broken jars.  After the jars are all in the canner, bring it to a boil. Boil 15 minutes, then turn off the heat and take the lid off and let them sit for 10 more minutes before removing them.
 
Wait a week or two (If you can) drain off the brine and add mayonnaise and you have the best cole slaw you've ever eaten.  I know this for a fact because I ate the last of it that didn't fit a jar.
Title: Re: What's for dinner? 2020
Post by: JaneS on July 07, 2021, 08:24:48 AM
Thanks, AMY!  I'm having some other thoughts about this also.  If one wanted a smaller amount just to eat, you could use the recipe for the brine and a lesser amount of the ingredients and just put it in the fridge for 7 days to a week, drain, add mayo and eat!  I know this would work because the brine will keep it!
Title: Re: What's for dinner? 2020
Post by: Amy on July 08, 2021, 09:21:12 AM


BLT Salad With Creamy Dijon Dressing and Garlic Herb Butter Croutons

From Rock Recipes

Ingredients
For the salad
1 small head romaine lettuce, , washed and dried
2 tomatoes, , cut in wedges
6 radishes sliced, (optional)
½ pound crisp cooked bacon
For the Garlic and Herb Butter Croutons
6 slices day old bread, , cubed
2 cloves garlic minced
2 tbsp chopped fresh herbs
¼ cup melted butter
For the Creamy Dijon Dressing
½ cup low fat mayonnaise
2 tbsp Dijon mustard
3 tbsp honey
2 tbsp apple cider vinegar
pinch salt and pepper



Instructions
Assemble all of the salad ingredients onto 4 individual serving plates.
To make the Garlic and Herb Butter Croutons
Place the bread cubes on a baking sheet and bake at 350 degrees F for 10 to 15 minutes or until the cubes are golden brown and crispy. Toss them a couple of times during the baking time.
Combine the garlic and melted butter and garlic to a small saucepan and cook over low heat for just a few minutes until the garlic softens, then add the chopped herbs. Pour over the baked croutons and toss well.
Divide the croutons evenly over the prepared salad plates.
To make the Creamy Dijon Dressing
Add all of the ingredients in the dressing to a small glass bowl and whisk together well.
If you can, let the dressing sit in the fridge for an hour or so before serving.
Drizzle the dressing all over the salad and croutons just before serving.
Title: Re: What's for dinner? 2020
Post by: patricia19 on July 20, 2021, 01:59:31 PM
Fresh tomato sauce with garlic and basil

From America's Test Kitchen

3 tbsps. extra virgin olive oil
2 garlic cloves, minced
3/4 tsp. red pepper flakes (optional)
2 lbs ripe tomatoes, cored, peeled, seeded,
and cut into 1/2"  pieces
2 tbsps. chopped fresh basil
salt and pepper

1) Heat 2 tablespoons oil, garlic, and pepper flakes if using, in a 12-inch skillet over medium heat. Cook, stirring often, until garlic turns golden but not brown, about three minutes. Stir in tomatoes, increase heat to medium-high and cook until tomatoes pieces lose their shape and form a chunky sauce, about ten minutes.

2) Transfer sauce to a food processor and pulse until smooth, about ten pulses. Return sauce to now-empty skillet and bring to a brief simmer. Stir in basil and the remaining one tablespoon of oil. Season with salt and pepper to taste and serve immediately.

Use as a dip for warm rustic bread and garlic knots
Use as a base for braising poultry or fish
Spoon over grilled or roasted poultry, pork, and fish
Use as a base for an impromptu vegetable soup
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on July 21, 2021, 08:29:50 PM
Quick question:  can you freeze Raspberries?  I have some fresh ones, that I don't want to ruin.  If I can freeze them, what steps do I need to take?  It's only about 8 ounces, but everytime I buy 2 for $, one package goes to waste.  I have been using them in my smoothies, and on my oatmeal.  So I don't use a whole lot at one time.
All help will be appreciated!

P.S. - Today I made my 13 bean soup, put in celery, carrot, onion, a teeny bit of Old Bay Seasoning and some Kielbasa cut into 2" lengths.  Made corn bread muffins and yummy in my tummy!  Ate a bowl and one-half, and immediately went in for a nap!

Bad Me!
Title: Re: What's for dinner? 2020
Post by: Amy on July 21, 2021, 09:02:32 PM
Tomereader.your meal sounds delicious and that is the perfect thing to do after a good feed of that soup. :)

I  flash freeze raspberries on a cookie sheet then bag them.
 This way they don't stick altogether and you can dish out the amount you want.
Title: Re: What's for dinner? 2020
Post by: patricia19 on July 21, 2021, 11:28:02 PM
Joanne, I freeze all types of berries in or outside the container. I love to have them fresh from the freezer. Besides fruit, there are grapes, berries, and cherries.
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on July 22, 2021, 03:40:47 PM
Thanks, Amy & Patricia !
Title: Re: What's for dinner? 2020
Post by: patricia19 on July 23, 2021, 01:50:53 PM
Glazed Lemon Pound Cake

Hands-On: 15 mins Total: 3 hrs. Yield: Serves 12

Ingredients

1 cup unsalted butter (2 sticks), at room temperature, plus more for the pan
2 ½ cups all-purpose flour, spooned and leveled, plus more for the pan
1 teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
3 cups granulated sugar
2 tablespoons finely grated lemon zest, plus 6 lemon juice
6 large eggs, at room temperature
1 cup plain full-fat Greek yogurt
1 cup confectioners' sugar

Directions
Step 1
Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.

Step 2
Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.

Step 3
Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).

Step 4
Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.

Step 5
In a small bowl, whisk together the confectioners' sugar and 1 of the remaining tablespoons of lemon juice until smooth, adding the remaining lemon juice as necessary to create a thick, but pourable glaze.
Title: Re: What's for dinner? 2020
Post by: patricia19 on July 23, 2021, 01:55:56 PM
Brown Sugar Pecan Coffee Cake
Credit: Anna Williams

Hands-On: 20 mins
Total: 1 hr 40 mins
Yield: Serves 8

Ingredients

For the streusel:
1 cup pecans, toasted and chopped
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
½ teaspoon pumpkin pie spice
½ teaspoon fine salt

For the cake:
½ cup (1 stick) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour, spooned and leveled, plus more for the pan
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine salt
½ cup granulated sugar
¼ cup packed dark brown sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup sour cream

Directions

Step 1
Make the streusel: Heat oven to 350° F. Combine the pecans, butter, brown sugar, cinnamon, pumpkin pie spice, and salt in a medium bowl until well combined; set aside.

Step 2
Make the cake: Butter a 12-cup Bundt pan and dust with flour, tapping out the excess. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl; set aside.

Step 3
Beat the butter, granulated sugar, and brown sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs and vanilla, scraping down the sides twice. Reduce mixer speed to low and add the flour mixture and sour cream in alternate additions, mixing well between additions and ending with the flour mixture. Spread half the batter in the pan and top with half the streusel; repeat.

Step 4
Bake, rotating once, until golden brown and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool for 10 minutes in the pan. Invert onto a wire rack to cool completely. Wrap and store for up to 2 days at room temperature (or freeze for up to 2 weeks).
Title: Re: What's for dinner? 2020
Post by: Amy on July 23, 2021, 03:40:59 PM
Both excellent recipes Patricia!
Title: Re: What's for dinner? 2020
Post by: patricia19 on July 23, 2021, 04:49:52 PM
I posted a quiz on-site for those who wished to play. The same rules apply.

https://www.seniorsandfriends.org/index.php?msg=201415

Title: Re: What's for dinner? 2020
Post by: patricia19 on July 31, 2021, 02:52:18 PM
Chickpea-Tuna Salad

Ingredients

    1 (15 1/2-oz.) can chickpeas (garbanzo beans), drained and rinsed
    2 tablespoons red wine vinegar
    2 tablespoons extra-virgin olive oil
    ½ teaspoon kosher salt
    1 (5-oz.) can oil-packed tuna, drained
    1 cup chopped radicchio (from 1 head)
    ¼ cup pitted kalamata olives, roughly chopped
    2 tablespoons drained capers
    1 ½ tablespoon finely chopped red onion (from 1 small onion)
    arugula or cooked faro

Directions

    Step 1

    Stir together chickpeas, vinegar, oil, and salt in a medium bowl. Let stand, occasionally stirring, 20 minutes. Stir in tuna, radicchio, olives, capers, and onion. Serve over arugula or cooked farro.
Title: Re: What's for dinner? 2020
Post by: patricia19 on July 31, 2021, 03:12:59 PM
MILES'S SOUTH SIDE CHICAGO CHILI MACK (SERVES 6)

" Miles Davis, who was born on May 26, 1926, was one of the most important and influential musicians of the 20th century, and changed the course of jazz music more times in his life than some people change their sheets. He was also pretty handy in the kitchen.

In his autobiography, Miles, Davis wrote that in the early 1960s, "I had gotten into cooking. I just loved food and hated going out to restaurants all the time, so I taught myself how to cook by reading books and practicing, just like you do on an instrument. I could cook most of the great French dishes—because I really liked French cooking—and all the black American dishes. But my favorite was a chili dish I called Miles's South Side Chicago Chili Mack. I served it with spaghetti, grated cheese, and oyster crackers."

Ingredients

1/4 lb. suet (beef fat)
1 large onion
1 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
salt and pepper
2 tsp. garlic powder
1 tsp. chili powder
1 tsp. cumin seed
2 cans kidney beans, drained
1 can beef consommé
1 drop red wine vinegar
3 lb. spaghetti
parmesan cheese
oyster crackers
Heineken beer

1. Melt suet in large heavy pot until liquid fat is about an inch high. Remove solid pieces of suet from pot and discard.
2. In same pot, sauté onion.
3. Combine meats in bowl; season with salt, pepper, garlic powder, chili powder, and cumin.
4. In another bowl, season kidney beans with salt and pepper.
5. Add meat to onions; sauté until brown.
6. Add kidney beans, consommé, and vinegar; simmer for about an hour, stirring occasionally.
7. Add more seasonings to taste, if desired.
8. Cook spaghetti according to package directions, and then divide among six plates.
9. Spoon meat mixture over each plate of spaghetti.
10. Top with Parmesan and serve oyster crackers on the side.
11. Open a Heineken.
Title: Re: What's for dinner? 2020
Post by: Amy on August 09, 2021, 06:23:17 PM

Mouth-Watering Banana Bars

Bars:
½ c butter
 1-1/2 c sugar
2 eggs
1 c sour cream
1 tsp. vanilla
2 c flour
1 tsp. baking soda
 ¼ tsp. salt
2 mashed bananas
1/2- 1 c chopped nuts (optional)

--Mix all ingredients together in a large mixing bowl. Pour batter into a lightly greased or parchment paper-lined 9x13 baking try. Bake at 350 for 25-30 minutes. Cool completely before spreading with cream cheese frosting. NOTE: for high altitude, bake at 375 for 30-35 minutes.

Cream Cheese Frosting
4 oz. cream cheese, softened
¼ cup butter softened
2 tsp. vanilla
2 c powdered sugar
--Whip all ingredients together 'till well blended.
Title: Re: What's for dinner? 2020
Post by: patricia19 on August 21, 2021, 05:23:45 PM
Today's following easy meals brought to you by Lifehacker Magazine.

Ridiculously easy cashew chicken

Chop a pound of chicken into one-inch pieces. (What cut of chicken? Thighs, of course!) Cover and sauté over medium heat, stirring occasionally. Once cooked through—about ten minutes, use your judgment—add a few tablespoons of soy sauce and a cup of unsalted cashews. Use small spoonfuls of corn starch, as necessary, to thicken the sauce. Throw in some broccoli if you're feeling fancy. Eat with rice.



Title: Re: What's for dinner? 2020
Post by: patricia19 on August 21, 2021, 05:54:54 PM
Truly juicy breaded chicken

Use thighs. You hear me? Thighs, not breasts, if you want actual moisture-retention and flavor. In a small bowl, beat one egg. On a plate, combine roughly a cup of bread crumbs, dashes of salt and pepper, a half cup of grated parmesan cheese, and (optional) a few sprinkles of curry or other preferred spices.

Dip the chicken in the egg, then saturate on both sides with the bread crumb mixture. Heat olive oil in a pan over medium-high heat. Place the chicken in said pan, and heat for one to two minutes. Flip the chicken; cover and heat on low for ten minutes. And this last step is important! Turn off the heat, but leave the chicken covered—seriously, don't lift the lid—and let it sit for another ten minutes before enjoying this never-dry chicken.

Title: Re: What's for dinner? 2020
Post by: patricia19 on August 21, 2021, 05:56:08 PM
Honey-rosemary pork chops

Take one pound of butterfly pork loin cutlets (or just regular chops that you thinly cut) and cover with a few tablespoons of olive oil and honey, pinches of salt and pepper, and about a tablespoon of rosemary. (One pound of chops works for my family because my children largely subsist off of pretzels and air; adjust amount according to your family's appetite.)

Mix thoroughly with tongs. In a pan lightly coated with olive oil, cover and heat on medium-low heat for 1-2 minutes each side. Voilà: Protein is served.

(Note: The liquid left in the pan makes a great addition to any rice or mashed potatoes you may serve alongside. I suggest the quinoa and brown rice packets sold at Costco that heat in the microwave in 90 seconds. Add some frozen veggies, and all of a sudden, you're looking like Martha Stewart's cousin.)

Title: Re: What's for dinner? 2020
Post by: patricia19 on August 21, 2021, 05:58:55 PM
Basic Salmon

This one honestly seemed too easy to even include, but what are we here for if not the painfully simple? Thaw two to three pieces of frozen salmon in warm water (or hot water if, like me, you have 5.2 minutes to get this show on the road before your kid steals another unsanctioned pre-dinner snack from the pantry). Heat, flesh-side down in olive oil over medium-high heat for one minute. Turn heat to low, flip to skin side down, sprinkle with salt and pepper, cover and heat another 10-ish minute. You're done.

If you have lemon, squeeze some of that bad boy on top. If you have sour cream and honey mustard, mix those in even amounts for a dipping sauce. If you have neither of those things, just eat the damn salmon plain—it's good for you. Give yourself some chocolate after to reward your Spartan efforts.

(Also: Frozen tater tots or sweet potato fries pair well with this complicated flavor profile.)

Title: Re: What's for dinner? 2020
Post by: patricia19 on August 21, 2021, 06:00:15 PM
Chicken drumsticks

OK, this one you need an hour for, but it's an easy hour. Preheat the oven to 400 degrees. Drizzle drumsticks with olive oil, hefty pinches of salt and pepper, and about a tablespoon each of onion powder, garlic powder, and the key ingredient—cinnamon. To quote my super-formal recipe: "Mix around in bowl 'til those puppies are covered."

Place on baking sheet lined with parchment paper. Bake 30 minutes. Flip and heat another 30 minutes. Hello, moderately salty drumsticks with a hint of sweetness.

Title: Re: What's for dinner? 2020
Post by: patricia19 on August 21, 2021, 06:01:37 PM
Stupidly simple stir-fry

Heat small pieces of meat—chicken, steak, or Korean beef tips—in a pan (or in a wok, if you are graced with enough space in your kitchen to store one). Add a few tablespoons of soy sauce and a dash of brown sugar, if you like (or pre-made teriyaki sauce). Toss in some frozen vegetables, pre-cooked rice, and a beaten egg until it's fried. Boom. Done.



Title: Re: What's for dinner? 2020
Post by: patricia19 on August 21, 2021, 06:03:02 PM
Trouble-free taco salad

Brown a pound of ground beef in a skillet over medium heat until no longer pink. Add 1-2 tablespoons of taco seasoning and a splash of water, let simmer another 3-5 minutes. Drain meat and add to a bowl of pre-washed and chopped lettuce. Add shredded cheese, broken tortilla chips and, toss with your salad dressing of choice. Serve with sour cream and avocado as desired.

(Optional: Add a can of drained black beans and drained corn, if tolerated by the littles.)

Title: Re: What's for dinner? 2020
Post by: patricia19 on August 21, 2021, 06:04:22 PM
Snack dinner

No easy dinner round-up would be complete without mention of the ingenious glory that is the snack dinner. Load up a large cutting board with a combination of protein and kid-favorites, such as salami or prosciutto, cheese squares, hummus and baby carrots, mixed nuts, baby dill pickles, apple slices, blueberries, and the piece de resistance: crackers. So. Many. Crackers. You will have an insane amount of crumbs on your floor after everything is turned into a "sandwich," but it's fine because for once, they won't be complaining.

Title: Re: What's for dinner? 2020
Post by: patricia19 on August 21, 2021, 06:22:24 PM
Simple biscuits by Real Simple

By Grace Elkus

With just four ingredients and 20 minutes to spare, I whipped up a skillet of warm, buttery biscuits, known as 7-Up Biscuits. Now, you can too.

I just baked a batch of tender, fluffy, soft-as-a-pillow biscuits, and I didn't even break a sweat. That's because I tried a new biscuit-making method, and it's easier than anything I've ever made before. And here's the thing: the biscuits came out even more buttery and delicious than I anticipated.

What's my secret? A box of Bisquick and a can of Sprite. That's right—I'm not asking you to freeze and grate butter, do any elaborate kneading and folding, or even have buttermilk on hand. Put away the food processor and the bench scraper. When I say these are easy, I mean four ingredients, one bowl, and in and out of the oven in 12 minutes flat.

Most of us have a box of Bisquick laying around, which is why I love this recipe. The versatile mix has its own back-of-box biscuit recipe, but these are better. Why? The carbonation in Sprite (or 7-Up) mimics the acid in buttermilk, which reacts with the leavener in Bisquick to create tender, fluffy biscuits. (It's the same science behind adding Sprite to a box of cake mix). Sour cream and butter make them extra rich.

I didn't come up with this technique, but I did improve on it by baking the biscuits in a cast iron skillet and finishing them with melted butter. A sprinkling of flaky salt wouldn't be out of place, either. Here's how to make the best 7-Up biscuits:

1. Preheat the oven to 450°F. Pour 2 cups Bisquick into a medium bowl. Add ½ cup sour cream and mix with a fork until the sour cream is coated, then finish working it in with your fingertips. Add ½ cup Sprite or 7-Up and stir to combine.

2. Dust a large cutting board or work surface with more Bisquick. Transfer the dough to the surface and pat it into a rectangle, folding it over onto itself a few times so that it's lightly coated and not sticking to the surface. Use a round biscuit cutter to cut circles from the dough.

3. Place 4 tablespoons (½ stick) unsalted butter in a 10-inch cast iron skillet and transfer to the hot oven until the butter melts, about 3 minutes. Remove the skillet from the oven and swirl so that the butter coves the bottom of the pan. Begin placing biscuits into the pan, re-rolling and cutting out more until you're out of dough. You should be able to make about 10-12 biscuits, depending on the size of your cutter. If you don't have a biscuit cutter, you can use anything in your kitchen with a sharp edge, such as a thin-rimmed baking glass—but your biscuits won't rise quite as tall.

4. Bake until the tops of the biscuits are golden brown, 12 to 14 minutes. Brush with melted butter and top with flaky salt, if desired.

Title: Re: What's for dinner? 2020
Post by: patricia19 on August 27, 2021, 04:17:37 PM
Skillet Chicken Thighs With Balsamic Glaze and Fresh Cherry Salsa

"File this cooking method under "Smartest Back-Pocket Chicken Recipes." Roasting the thighs in a hot oven means you can get evenly cooked, juicy meat and still have crispy skin on top, all without having to splatter your cooktop. While the chicken cooks, you'll make a quick, buttery balsamic glaze that balances the rich chicken and a tart cherry salsa. Speaking of the salsa, it's the kind of fresh take on a side that is as good a match for chicken as it is with white fish, steak, or even crispy tofu."

Hands-On:  20 mins Total: 45 mins Yield: Serves 4

Ingredients

8 bone-in, skin-on chicken thighs, patted dry

1 ½ teaspoons freshly ground black pepper, divided

1 ¼ teapoons kosher salt, divided

1 tablespoon olive oil

2 small shallots, thinly sliced

1 tablespoon fresh lemon juice (from 1 lemon)

1 teaspoon honey

8 ounces fresh cherries, pitted and chopped (1 cups)

¼ cup chopped fresh flat-leaf parsley

1 teaspoon chopped fresh thyme

2 tablespoons unsalted butter, melted

2 tablespoons bottled balsamic glaze

Directions
Step 1
Preheat oven to 400°F. Season chicken on both sides with 1 teaspoon each pepper and salt. Heat oil in a large skillet over medium-high. Working in batches, add chicken to skillet, skin side down, and cook until browned, about 5 minutes. Transfer, skin side up, to a rimmed baking sheet. Roast until skin is crispy and chicken is cooked through, 15 to 20 minutes.

Step 2
Meanwhile, mix shallots, lemon juice, honey, and remaining ¼ teaspoon salt in a small bowl. Let stand 10 minutes; stir in cherries, parsley, and thyme. Stir butter, balsamic glaze, and remaining ½ teaspoon pepper in a separate small bowl.

Step 3
Serve chicken topped with balsamic glaze and cherry salsa.
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 08, 2021, 03:13:11 PM
Creamy Beef and Shells

Yield: 4 servings Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes

Ingredients:

    8 ounces medium pasta shells
    1 tablespoon olive oil
    1 pound ground beef
    1/2 medium sweet onion, diced
    2 cloves garlic, minced
    1 1/2 teaspoons Italian seasoning
    2 tablespoons all-purpose flour
    2 cups beef stock
    1 (15-ounce) can tomato sauce
    3/4 cup heavy cream
    Kosher salt and freshly ground black pepper, to taste
    6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups

Directions:

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in a large skillet over medium-high heat.

Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Set aside.

Add onion to the skillet, and cook, frequently stirring, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, occasionally stirring, until reduced and slightly thickened, about 6-8 minutes.

Stir in pasta, beef, and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes.

Serve immediately.
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 09, 2021, 07:03:32 PM
Mexican Hot Cocoa Mix   

This mix makes a warm, sweet, intensely chocolate beverage with a hint of cinnamon and a spicy kick. If you prefer more heat, use a rounded ¼ teaspoon of cayenne. And for a richer treat, try using half and half instead of milk. The mix is great to have on hand all winter long and once a batch is made, it only takes a few minutes to make a cup or two.

We recommend dolloping each serving with homemade whipped cream or a large marshmallow. The mix also makes a fantastic gift. Try packing it in a pretty mason jar or empty jam jar tied with a ribbon. Don't forget to include the recipe!


Ingredients
Ingredient Checklist

    1 ½ cups granulated sugar
    1 cup all-natural unsweetened cocoa
    1 teaspoon kosher salt
    1 teaspoon ground cinnamon
    ¼ teaspoon cayenne pepper

Directions
Instructions Checklist

    Step 1

    Whisk together all ingredients in a medium bowl. Store in an airtight container for up to 2 months. To make 1 serving of Mexican Hot Cocoa, heat 1 cup whole milk in a small saucepan over medium just until hot and milk begins to steam, about 5 minutes. Whisk in 2 tablespoons cocoa mix. Serve immediately.





Title: Re: What's for dinner? 2020
Post by: patricia19 on September 09, 2021, 07:07:08 PM
Chocolate Chunk Hot Cocoa Mix

Ingredients

    2 ½ cups unsweetened cocoa powder
    1 cup sugar
    8 ounces chopped semisweet chocolate

Directions

    Step 1

    In a bowl, combine the cocoa, sugar, and chocolate. Store in an airtight container.

    Step 2

    Keep at room temperature in an airtight container for up to 4 months.
    Step 3

Include these instructions with your gift: "In a small saucepan, whisk ¼ cup cocoa mix with ¾ cup milk. Bring to a bare simmer. Serves 1."



Title: Re: What's for dinner? 2020
Post by: patricia19 on September 09, 2021, 07:09:39 PM
Hot Cocoa Ice Cream Soda

Ingredients

    1 tablespoon cocoa mix
    ¾ cup, plus 1 tablespoon club soda
    2 scoops of ice cream
    sugar as needed

Directions

    Step 1

    Place the cocoa mix in a tall glass. Add 1 tablespoon of the club soda and stir until smooth. Pour in the rest of the soda. Taste and add sugar, if desired. Top with 2 scoops ice cream.
Title: Re: What's for dinner? 2020
Post by: Amy on September 13, 2021, 12:09:55 PM
Patricia, all of these sound good, different from the ordinary way of making hot chocolate.
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 13, 2021, 12:37:26 PM
Amy, I usually drink hot chocolate on frigid winter evenings, so I enjoy a variety.

I thought Kyle might like hot cocoa?
Title: Re: What's for dinner? 2020
Post by: Amy on September 13, 2021, 01:27:26 PM
Yes, we both do..a warm drink at night and we do like a topping of whipped cream too please :))
Title: Re: What's for dinner? 2020
Post by: Amy on September 20, 2021, 12:45:15 PM
Sticky Buns

Sticky Buns Recipe
This old-fashioned caramel sticky buns recipe with pecans is perfect for breakfast or dessert.
Course DessertCuisine American Prep Time 1 hr 5 minsCook Time 40 minsRising time 3 hrs 30 minsTotal Time 5 hrs 15 mins Servings 12 sticky buns
Calories 799
Author Michelle
Ingredients
For the Dough:
6½ tablespoon granulated sugar
5½ tablespoons unsalted butter at room temperature
1 teaspoon salt
1 egg slightly beaten
1 teaspoon vanilla extract
3½ cups bread flour
2 teaspoons instant yeast
1 cup + 2 tablespoons whole milk at room temperature
For the Cinnamon Sugar:
6½ tablespoons granulated sugar
1½ tablespoons ground cinnamon
For the Caramel Glaze:
1 cup unsalted butter at room temperature
½ cup granulated sugar
½ cup light brown sugar
½ teaspoon salt
½ cup light corn syrup
1 teaspoon vanilla extract
½ cup coarsely chopped pecans
Instructions
Cream together the sugar, butter, and salt on medium-high speed in an electric mixer with a paddle attachment. Whip in the egg and vanilla extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let the dough rise at room temperature for approximately 2 hours, or until the dough doubles in size.

Meanwhile, make the Caramel Glaze: In the bowl of an electric mixer, combine the butter, granulated sugar, brown sugar, and salt, and cream together for 2 minutes on high speed with the paddle attachment. Add the corn syrup and vanilla extract, and continue to cream for about 5 minutes, or until light and fluffy.

Transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll it into a rectangle 18 inches wide by 9 inches long. Sprinkle the cinnamon sugar over the surface of the dough (use it all!), and roll the dough up with the long side facing you, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 12 even pieces.

Coat the bottom of a 9x13-inch baking dish with the caramel glaze, then sprinkle the pecans evenly over the surface. Lay the pieces of dough cut-side-up on top of the caramel glaze, evenly spaced throughout the pan. Cover loosely with plastic wrap and allow to rise at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.

Make-Ahead Note: Instead of the second rise, you can place the shaped buns in the refrigerate for up to 2 days, pulling the pan out of the refrigerator 3 to 4 hours before baking to allow the dough to proof at room temperature.
Preheat the oven to 350 degrees F and adjust the oven rack to the lowest shelf.

Bake the sticky buns for 30 to 40 minutes, or until golden brown. Cool the buns in the pan for 5 to 10 minutes, and then remove them by flipping them over onto another pan or serving platter. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving. The sticky buns are best eaten the day of baking but can be stored, covered, at room temperature for up to 2 days (see notes below on reheating).
Notes
While you may substitute all-purpose flour for the bread flour, know it will produce a slightly different texture than what you see here.

The corn syrup is a key ingredient in getting the exact right texture for the caramel glaze and I don't recommend making any substitutions.
Make-Ahead Note: You can prepare the sticky buns through placing the rolls into the pan, then cover and refrigerate for up to 2 days before baking. Bring to room temperature prior to baking as directed in the recipe.

Once the sticky buns have cooled to room temperature, I recommend a quick reheat in the microwave for 10 seconds for optimal enjoyment :)


Title: Re: What's for dinner? 2020
Post by: Amy on September 27, 2021, 06:16:28 PM
I don't see why this couldn't be made in a slow cooker......just takes longer.


This Instant Pot Potato Soup is creamy, comforting, and loaded with chunks of potato and a few veggies just for good measure 😉 It is the ULTIMATE comfort food and my very favorite soup!

 SAVE
 REVIEW
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PREP TIME
20 mins
COOK TIME
25 mins
TOTAL TIME
45 mins
CUISINE
American
COURSE
Soup
SERVINGS
4
CALORIES
347cal




Ingredients
1 tablespoon canola oil
1 small onion finely diced
1 1/2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
3 cups low sodium chicken broth
2 lbs red potatoes about 6 medium
2 large carrots peeled and sliced
1 rib celery chopped
1 cup evaporated milk (or light cream)
2 tablespoons corn starch
cheese, green onions, and bacon for garnish

Instructions
Turn the Instant Pot to saute and add the oil. Add the onions and cook, stirring often, until starting to brown.

Add the salt, garlic, parsley, thyme and pepper. Stir and cook one minute. Turn the Instant Pot off, and add the broth, scraping the bottom with a wooden spoon to remove any browned bits.
Slice and cut potatoes into 1cm cubes and add to the Instant Pot.
Add carrots and celery. Put the lid on, turn the valve to sealing and select Manual, high pressure, for 3 minutes.

It will take about 20 minutes total, including the time it takes to build pressure. Once the cook time is over, do a gradual quick release by slowly open the valve to release the pressure. You don't want to let it all release at once or it could sputter and foam.
When the lid is off, turn the Instant Pot to saute.
Whisk together the evaporated milk and corn starch and stir into the soup. Cook and stir until thickened. Season with salt and pepper to taste. Serve.

Title: Re: What's for dinner? 2020
Post by: Amy on October 01, 2021, 10:04:34 AM
Patricia, a place for your dried cranberries :)

Pumpkin Oatmeal Cookies.

INGREDIENTS


2 1/4 cups all-purpose flour, spooned in
1 1/2 cups old-fashioned rolled oats
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
¼ tsp. nutmeg
¼ tsp. allspice
1/2 tsp. salt
1/2 cup butter, melted
1/2 cup oil
1/4 cup Crosby's Fancy Molasses
3/4 cup brown sugar
1/2 cup sugar
1 egg yolk
3/4 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla
¾ cup chocolate chips
¾ cup dried cranberries
INSTRUCTIONS
Preheat oven to 350 F.
In a large bowl, whisk flour, rolled oats, baking soda, spices, and salt.
In a medium bowl whisk the melted butter and oil with molasses, brown sugar, and white sugar.
Whisk in the egg yolk then the pumpkin and vanilla. Mix until well combined.
Add pumpkin mixture to bowl of dry ingredients and stir until combined.
Stir in chocolate chips and cranberries. (You will have a thick, sticky dough.)
Drop dough by the spoonful (2-3 Tbsp.) onto a parchment-lined baking sheet.
Bake for about 15 minutes or until cookies feel set in the centre.
This is a soft cookie. If you'd like them a bit firmer bake them longer.


Title: Re: What's for dinner? 2020
Post by: Amy on October 01, 2021, 10:06:42 AM
SWEDISH APPLE PIE (A CRUSTLESS APPLE PIE)

INGREDIENTS
5 medium apples, peeled, cored and cut into 1/2"-thick wedges
3 Tbsp. Crosby's Fancy Molasses
1 tsp. cinnamon
1 cup sugar
¾ cup butter
1 cup all-purpose flour, spooned in (can use half whole wheat)
1 large egg, room temp.
1/4 tsp. salt
¼ tsp. ginger

INSTRUCTIONS
Preheat oven to 350 F.
Fill a deep 10″ pie dish with the sliced apples. Sprinkle with cinnamon and drizzle over the molasses.
In a medium saucepan over medium heat, melt butter. Remove from heat and whisk in sugar, flour, egg, salt and ginger.
Pour over apples, covering as evenly as possible. (Spread with a spatula.)
Bake until crust is golden brown and crisp, 45 minutes to 1 hour.

 
Title: Re: What's for dinner? 2020
Post by: Amy on October 02, 2021, 10:05:10 AM
Potato and Sausage Soup

Recipe Image
8
 servings


Potato and Sausage Soup
PREP TIME20 minutes
COOK TIME30 minutes
TOTAL TIME50 minutes
SERVINGS8 servings
AUTHORHolly Nilsson

Hearty and delicious soup made loaded with vegetables.
Ingredients
1 onion diced
1 tablespoon butter
½ pound smoked sausage sliced
3 cloves garlic minced
1 stalk celery chopped
1 carrot chopped
1 large potato peeled and diced
3 cups cabbage chopped
4 cups low sodium beef broth
2 cups water
1 bay leaf
1 teaspoon Italian seasoning
¼ teaspoon dried dill
15 ounces diced tomatoes with juice
1-2 tablespoons cornstarch

Instructions

Cook onion, butter, garlic, celery and sausage in a soup pot until onion is tender, about 5 minutes.
Add potatoes, carrot, cabbage, broth, water, bay leaf and seasonings. Simmer uncovered 15 minutes or until potatoes are tender.
Stir in tomatoes with juices and cornstarch and simmer 10 minutes more.
Discard bay leaf and season with salt & pepper to taste. Serve with sour cream if desired.
 
Title: Re: What's for dinner? 2020
Post by: Amy on October 02, 2021, 10:08:46 AM
Cheesy Breakfast Pizza
PREP TIME15 minutes
COOK TIME25 minutes
TOTAL TIME40 minutes
SERVINGS8 slices
AUTHOR Holly Nilsson
This Breakfast Pizza recipe is so fun and easy to make for all ages!
Ingredients
1 can prepared pizza crust or homemade pizza dough
2 tablespoons olive oil
6 eggs
3 tablespoons milk
½ teaspoon dried basil
salt & pepper to taste
½ pound sausage cooked and drained
¼ cup cooked bacon or bacon bits
3 green onions sliced, divided
¼ cup red bell pepper finely chopped
8 ounces Cabot Pepper Jack Cheese
2 ounces Cabot Extra Sharp Cheddar
Instructions
Preheat oven to 425°F.
With 1 tablespoon olive oil, grease a 10"x15" pan with a rim. Press dough into the pan and brush with remaining 1 tablespoon olive oil and sprinkle with basil. Bake 7-8 minutes or until lightly browned.
Meanwhile, whisk eggs, milk, and salt & pepper. Cook in a lightly oiled skillet over medium heat just until set, about 3-4 minutes. Eggs should be shiny and undercooked (they will cook more in the oven).
Sprinkle pizza with toppings and eggs Sprinkle cheese on top. Bake an additional 8-10 minutes or until cheese is melted.
Optional: Broil the pizza for 1-2 minutes to brown the cheese on top.
Remove from the oven, sprinkle with parsley. Rest 2-3 minutes before serving.
Notes
To Make with Whole Eggs (in place of scrambled)
Sprinkle pizza with seasoning, sausage, bell pepper, green onions.Top with cheeses creating 6 wells in the dough. Crack the eggs into each well. Bake an additional 10-11 minutes for soft eggs or 13-14 minutes for medium eggs or until eggs have reached desired doneness.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 02, 2021, 12:12:12 PM
Delicious recipes, Amy! My friend told me she saw a recipe for biscuits and gravy with a twist. The sausage gravy is baked inside the biscuit! She's going to try and find it again for me.

Apple Cider Donut Holes
Author: Julie Blanner

Prep Time 10 mins Cook Time 14 mins Total Time 24 mins 24 donut holes

An easy Apple Cider Donut Holes recipe that will give you your fall fix without a donut pan! These little guys are a mix of a baked donut and a mini muffin, making it an apple cider recipe that simply melts in your mouth! With a hint of an apple cider flavor, they are simply delicious.

Ingredients
DONUT MIX:
▢1 1/2 cup flour
▢1/2 cup sugar
▢1 1/2 teaspoon baking powder
▢1 teaspoon cinnamon
▢1 teaspoon apple spice
▢1 egg
▢3/4 cup milk
▢1/3 cup butter softened
▢1 teaspoon vanilla

TOPPING:
▢1 stick butter melted
▢1/2 cup sugar
▢1/4 teaspoon apple spice
▢1/2 teaspoon cinnamon

Instructions
Preheat oven to 350 degrees.
Combine dry ingredients, set aside.
Beat liquid ingredients, then gradually beat in dry mixture until moist.
Grease mini muffin pan (don't use liners) and fill each just over ⅔ full.
Bake 14 minutes and allow to cool for 5 minutes. Remove from pan.
Roll muffins in butter, followed by my sugar mixture, serve warm, and enjoy!

Tips
If you can't find apple spice, use pumpkin pie spice instead.
Title: Re: What's for dinner? 2020
Post by: Amy on October 02, 2021, 01:08:47 PM
Patricia, this is one that I want to try also..


Bisquick Sausage Balls Recipe
Servings
24servings
Prep time
5minutes
Cooking time
20minutes
Calories
176kcal
INGREDIENTS
1 pound sharp Cheddar cheese (shredded)

1 pound ground pork sausage

2 cups Bisquick baking mix

1 tablespoon freezer-dried chives (optional)

1/4 cup milk (add if needed)




DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine the ground sausage, Bisquick mix, and shredded cheese.
Shape the mixture into 24 golf ball-sized balls. Place the balls on baking sheets.
Bake for 20 to 25 minutes, or until golden brown.
Serve with your favorite dip on the side!
Title: Re: What's for dinner? 2020
Post by: Amy on October 02, 2021, 01:37:47 PM
CRISPY AIR FRYER CAULIFLOWER

Make crowd-pleasing Air Fryer Buffalo Cauliflower Wings with this easy and healthy recipe.
Prep Time
5 mins
Cook Time
24 mins
Total Time
29 mins
Course: AppetizerCuisine: American, Vegan, Western Servings: 4 Calories: 48kcal Author: Bintu Hardy



INGREDIENTS

3-4 tbsp hot sauce please go for mild sauce if you don't like it hot
1 tbsp avocado oil
Salt to taste
1 medium head of cauliflower cut into bites washed and fully patted dry
Get Ingredients
Chicory logo
INSTRUCTIONS
Preheat air fryer to 400F / 200C
Mix together hot sauce, almond flour, avocado oil and salt in a large bowl.
Add the cauliflower and mix until coated.
Add half the cauliflower into the air fryer and fry for 12-15 min (or until crisp at the edges with a little bite still, or it reaches your desired doneness).
Make sure to open the air fryer and shake the frying basket 2-3 times to turn the cauliflower. Remove and set aside.
Add in second batch, but cook it for 2-3 mins less.
Serve warm (although they can also be served cold) with some extra hot sauce for dipping.
OVEN BAKED BUFFALO CAULIFLOWER WINGS
No air fryer? No problem. Here's how to make your Buffalo cauliflower wings in the oven.
Preheat oven to fan assisted 160C / 180C / gas 6 / 350F.
Place the cauliflower in a single layer on a lined baking sheet.
Bake for 35-40 mins (until done and is crisp at the edges with a little bite still or until it reaches your desired doneness) turning a couple of times during baking.
Serve warm, although can also be served cold with some extra hot sauce.
Title: Re: What's for dinner? 2020
Post by: Amy on October 02, 2021, 01:42:54 PM
Crock Pot Potato Bacon Soup
added by Amanda Camden-Spina
This recipe was our make-it-up-as-we-go-along dinner. It is also my first recipe post so bear with me. I had a pile of produce I needed to do something with and my husband had a craving for soup. We're huge fans of potato and garlic, so there's a lot of both in the soup. Since this is a slow cooker soup, there's plenty of time to adjust ingredient quantities to taste. This recipe makes A LOT of soup, it will fill a 5.5-quart Crock Pot but it was so yummy that even in that crazy amount, it's nearly already gone. Hope your family enjoys it as much as ours did.

Cook time: 4 Hr  Prep time: 20 Min
Ingredients
8 - 10 red potatoes, (medium about baseball sized) cut in bite-sized pieces
6 celery stalks, chopped up
1 lg yellow onion, diced
8 oz baby bella mushrooms, sliced
1 lb bacon, cooked slightly crispy and chopped up
32 oz chicken stock
1 can cream of chicken soup, condensed
1 can cream of mushroom soup, condensed
1 can cream of potato soup, condensed
2 c milk or half and half
1 - 2 heaping tablespoons of minced garlic
1 Tbsp Italian herb seasoning
salt and pepper
cheddar cheese, shredded
Directions
1. Using at least a 5.5-quart Crock Pot, set the temperature to low. Combine chicken stock, minced garlic, Italian seasoning, potatoes, celery, and onion in the Crock Pot.
2. Stir until all ingredients are well integrated. Let cook until potatoes are fork-tender. (I let it go for a couple of hours.)
3. In a separate dish combine milk and all 3 cans of soup. Stir until well mixed.
4. When the potatoes are cooked, add mixed soup, mushrooms, and bacon to Crock Pot. Stir gently but thoroughly. Let cook for another 20 - 30 minutes. Test broth for flavor and thickness. At this point, you can add more Italian seasoning, minced garlic, salt, and/or pepper to your taste. If the soup is too thick, add water in small increments until you have your desired consistency. If you prefer a thicker consistency, mix some cornstarch and milk then add to the soup.
5. Let cook for another 30 -60 minutes (to allow the flavor of the additional seasoning to develop), then serve. Garnish with cheddar cheese for a truly tasty loaded baked potato flavor.
6. After eating a couple of bowlfuls, my hubby suggested that chicken and carrots would also be a nice addition to the soup. Please let me know if try that variation and how it worked out. :)
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 02, 2021, 03:29:20 PM
Amy, I wonder if that's the same recipe my friend saw? I'm sending it to her to see if it sounds familiar?

The soup sounds delicious, but my freezer is slowly opening up, so I'm saving all of these.
Title: Re: What's for dinner? 2020
Post by: Amy on October 02, 2021, 04:07:35 PM
Patricia, freezer  space is what a lot of us don't have at the moment. That recipe didn't have gravy but it wouldn't be difficult to whip some up!
Title: Re: What's for dinner? 2020
Post by: RAMMEL on October 02, 2021, 06:26:39 PM
I need some info ---

I have a couple/few boneless pork chops. The ones we already had were a bit tough but I seem to recall a way to cook that tenderized them. Can anyone clarify - or I'll just surge ahead and try  :2funny:  Broadly speaking this was it ---
Fry pan brown and cook the chops then cover with Cream Of Celery or Mushroom soup.  Simmer for ? minutes. Basic, simple, but I don't recall any of the details, like how long any of the two steps were.
Title: Re: What's for dinner? 2020
Post by: Amy on October 02, 2021, 06:56:19 PM
Prep Time
10 minutes
Cook Time
25 minutes
Course
Main Course
Cuisine
American
Servings
4
Calories
270
Author
Karlynn Johnston

Ingredients
 

3-4 pork chops 1 inch thick
salt and pepper
1 tablespoon salted butter
1/2 cup white onion. chopped
1 teaspoon minced garlic
3/4 cup milk
one 10.75 ounces can condensed cream of mushroom soup
Instructions
 


Preheat your oven to 350 °F.
Season the pork chops with salt and pepper on each side.

Melt the butter in a large oven safe skillet over medium heat. Add in the butter and then the onions. Fry the onions until they are tender and translucent. Add in the garlic and fry for 1 minute.

Push the onions to the side and saute the pork chops in the butter for 3-4 minutes per side, until they are browned nicely.

In a glass measuring cup, combine the milk and soup until smooth. pour the soup mixture over the chops.

Bake at 350 degrees F (175 degrees C) for 20-25 minutes, until the pork reaches at least 145 °F in the middle. Remove and serve.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 02, 2021, 09:13:08 PM
That sounds good to me, Rick!

Amy, my friend, saw a recipe where the corresponding photo showed a large biscuit cut open on the side with the sausage and gravy in the biscuit center. She thanks you for the new recipe, however.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 03, 2021, 01:01:21 PM
Pork Medallions With Apple Cider Glaze

Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

These Pork Medallions are pan-seared and deglazed in a delectable sweet and savory apple cider glaze. Perfect for fall and beyond, this seasonally inspired pork medallion recipe is packed with protein and ready in under 15 minutes!

Ingredients
APPLE CIDER GLAZE
▢¼ cup apple cider vinegar
▢¼ cup apple cider
▢2 tablespoons olive oil
▢3 tablespoons honey
▢4 cloves of garlic chopped
▢1 tablespoon fresh rosemary chopped
▢1 tablespoon dijon mustard

PORK MEDALLIONS
▢1 tablespoon oil olive or canola
▢2 pounds pork tenderloin cut to 1"

Instructions
In a small bowl, combine vinegar, cider, oil, honey, garlic, rosemary and mustard. Set aside.
Preheat oven to 350° F. Season pork with salt and pepper on both sides.
Add a thin layer of oil to grease the bottom of a skillet (cast iron preferred) and warm to medium-high heat.

Add pork to skillet and sear each side 1 minute or until lightly browned.
Transfer to a shallow baking dish. Pour glaze over medallions and lift medallions to coat bottom.
Roast 8 minutes in the oven until a thermometer inserted into the center of a medallion reaches 145 degrees.

Remove from oven and spoon apple cider glaze over them to serve.

Tips

Substitutions and Ingredient Notes
Garlic – Cloves or minced.
Apple Cider Vinegar – You can substitute champagne vinegar or white wine vinegar if needed.
Honey – Substitute agave.

Oil – Canola or olive oil.

Pork Tenderloin – You can cut them into 1″ medallions at home or ask your butcher.
Tips and Variations

Keep this pork recipe a little lower sugar by substituting the honey with agave or simply eliminating altogether.

Instead of medallions, this apple cider glaze is also beautiful when drizzled over a full pork tenderloin if you're cooking for a crowd.

Using a meat thermometer (internal temp 145) check the temperature. Pork will be a faint pink inside when cooked appropriately.

Make the glaze ahead of time! This saves you a little time and makes this dinner perfect for prepping ahead.

To Store
Refrigerate – Store your cooked pork medallions for up to three days, refrigerated in a sealed container.

Freeze – Yes, you can freeze your cooked pork medallions. Store it in a tightly sealed bag for up to three months for the best quality.

Title: Re: What's for dinner? 2020
Post by: RAMMEL on October 03, 2021, 06:19:54 PM
Amy,
Thanks for that PORK CHOP info. When I develop some enthusiasm I will likely try it. Not quite as simple as I recall but sounds good. I have Copied it and saved it "safely" to my computer (Thinking I should print it out now as you know how Murphy's Law works.)
Title: Re: What's for dinner? 2020
Post by: Amy on October 03, 2021, 06:39:33 PM
Rick, you're welcome. If you have a crock pot, brown your pork chops in a frying pan, use the soup /milk to scrape up the drippings and put everything then into the crock pot and set it on low. Don't have to babysit it .
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 03, 2021, 07:21:12 PM
Amy, that's the way I do them if I'm not using the oven.
Title: Re: What's for dinner? 2020
Post by: RAMMEL on October 03, 2021, 07:22:55 PM
QuoteRick, you're welcome. If you have a crock pot, brown your pork chops in a frying pan, use the soup /milk to scrape up the drippings and put everything then into the crock pot and set it on low. Don't have to babysit it .
A Crock Pot is the same as a slow cooker, right?  I think I have 3 or 4 of them (Different sizes) as "hand-me-downs" from relatives. These directions sound so much easier than the prior  :thumbup:  I'm recently new to the cooking thing. I did lots of it as a teen and post teen, but it has been many years ---- and one tends to forget.
Funny - When I was a Senior in High School my dad left me a note to cook rice that we would have with chicken that night.  Little did I know how little uncooked rice is needed to feed three people - my pot runnith over  :2funny:
"put everything then into the crock pot and set it on low. " --- How long?
Title: Re: What's for dinner? 2020
Post by: Amy on October 03, 2021, 07:42:30 PM
Yes a crock pot is a slow cooker. Cook them for 4-5 hours , the meat will fall off the bone. Mashed potatoes and peas please :) :thumbup: 
Title: Re: What's for dinner? 2020
Post by: RAMMEL on October 03, 2021, 08:10:52 PM
Quote from: Amy on October 03, 2021, 07:42:30 PMYes a crock pot is a slow cooker. Cook them for 4-5 hours , the meat will fall off the bone. Mashed potatoes and peas please :) :thumbup: 
Thank you, and I agree "Mashed potatoes and peas".
Title: Re: What's for dinner? 2020
Post by: Amy on October 04, 2021, 10:00:52 AM
This is in the instant pot cooking as I type..not a fan of kale so I used spinach..

Instant Pot Tuscan Sausage White Bean Soup
★★★★★

4.7 from 14 reviews

Prep Time: 15 minutes Cook Time: 40 minutes Yield: 10-12 servings 1x
DESCRIPTION
Dried white beans are quickly pressure cooked and make an amazing soup with Italian sausage, carrots, tomatoes, kale and parmesan cheese. The flavor is unbelievably good! This soup is naturally gluten free.

INGREDIENTS
SCALE
1x
2x
1 pound ground Italian sausage
1 medium yellow onion, diced
8 cups chicken broth (see note)
2 large carrots, peeled and cut into 1/2 inch slices
1 pound dried Great Northern beans, sorted and rinsed (or 3 cans of Great Northern beans, rinsed and drained)
1 tsp garlic powder
1 Tbsp Italian seasoning
1 bay leaf
1 (14.5 oz) can petite diced tomatoes
4 large kale leaves, washed and chopped (stems removed)
Parmesan cheese, for topping
INSTRUCTIONS
Turn your Instant Pot to the saute setting. When the display says HOT add in the Italian sausage and break it up (I use this tool*). Add in the onion. Stir every minute or so until sausage is browned. Pour in the broth and deglaze the pot.
Add in the carrots, beans, garlic powder, Italian seasoning and bay leaf.
Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 40 minutes (for beans that have not been soaked) or 20 minutes (for soaked beans) or 5 minutes (for canned beans).
When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
Discard the bay leaf. Stir in the tomatoes and kale.
Ladle into bowls and top each bowl with a heaping tablespoon of parmesan cheese.
NOTES
I used my 6 quart Instant Pot Duo 60 7 in 1*. An 8 quart pot would also work great with this recipe. You'll have to halve the recipe if using a mini Instant Pot.

This recipe is GLUTEN-FREE! Just check the chicken broth to be sure it does not contain gluten.

If you use the canned beans you won't need as much broth. 5 or 6 cups of broth will suffice.

Dried beans can't be cooked with acidic products like tomatoes or else they won't get soft. That is why the tomatoes are stirred in after the dried beans are cooked. If you're using canned beans you can stir the tomatoes in initially.

Dried beans vary in cooking times depending on how fresh they are. If your beans are older they may take longer to cook. I bought a fresh bag from the store and they still took 40 minutes to cook.

Soaking your beans for 8 hours in water will help with digestion and possibly give the beans a better texture.

Title: Re: What's for dinner? 2020
Post by: patricia19 on October 04, 2021, 12:46:50 PM
Amy, I've made a version of that soup (no kale!) for years after the first winter's cold spell. I used to leave it on the back of the stove all day before slow cookers. I haven't done so for years, and perhaps I'll try your instapot version modified for my slow cooker. Like Rick, I have a number in various sizes.
Title: Re: What's for dinner? 2020
Post by: Amy on October 04, 2021, 01:12:19 PM
Patricia, I took a wee bit to taste and it is a keeper! We don't like kale either so the spinach was a nice touch. I also increased the garlic .
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 04, 2021, 01:51:50 PM
Hmmm garlic sounds good and don't forget lots of freshly ground pepper!
Title: Re: What's for dinner? 2020
Post by: Amy on October 04, 2021, 02:16:11 PM
Garlic and fresh ground pepper are a given here..lots of both.
Title: Re: What's for dinner? 2020
Post by: Amy on October 04, 2021, 06:40:58 PM
Honey Garlic Chicken


Honey Garlic Chicken
This Honey Garlic Chicken is the perfect weeknight dinner! It's a 25-minute recipe made up of tender chicken cooked in a sweet, salty, gooey, sticky, and flavorful honey garlic sauce.
CourseMain Course
CuisineAmerican, canadian
Keywordhoney garlic chicken
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings4 servings
Calories412cal
Author Ashley Fehr

Ingredients
⅔ cup honey
¼ cup low sodium chicken broth
2 tablespoons low sodium soy sauce
2 tablespoons minced garlic
1 tablespoon corn starch
1 tablespoon cider vinegar
¼ teaspoon salt
1 pinch red pepper flakes (or more for more heat, optional)
2 boneless skinless chicken breasts (roughly one pound)
¼ cup corn starch
salt and pepper
2 tablespoons canola oil
Instructions
Whisk together sauce: honey, chicken broth, soy sauce, garlic, 1 tablespoon corn starch, vinegar, salt, and pepper flakes if using. Set aside.
Place chicken breasts on a cutting board and slice in half the long way, to form two thin chicken breast pieces (see video for clarification)
Place ¼ cup corn starch in a shallow dish and season lightly with salt and pepper. Lightly coat both sides of chicken in corn starch and shake off any excess. (You can skip this step, but it does give the chicken a nice crust)
Heat oil in a large skillet over medium high heat. Add chicken and cook for 2-3 minutes on each side, just until starting to brown. You may have to do this in two batches, depending on the size of your pan. If there is much oil left, drain before continuing with the recipe.
Remove chicken from pan and add sauce, scraping the bottom of the pan with a wooden spoon to remove any browned bits.
Add chicken back to the pan, stirring constantly until thickened and chicken is cooked through, about 5 minutes. Check the largest pieces of chicken with a meat thermometer to ensure they are 165 degrees F.
Serve.
Nutrition
Serving: 177grams | Calories: 412cal | Carbohydrates: 57g | Protein: 25g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 553mg | Potassium: 510mg | Fiber: 1g | Sugar: 47g | Vitamin A: 42IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg


Title: Re: What's for dinner? 2020
Post by: Amy on October 05, 2021, 02:46:23 PM
This can be done in a slow cooker also!


Instant Pot Cowboy Soup

Prep Time: 20 minutes Cook Time: 4 minutes (plus 10 minute NPR) Yield: 6 servings

DESCRIPTION

A hearty, healthy soup with ground beef, chili beans and vegetables. Easy to make and delicious to eat. This soup tastes great served with fresh bread.

INGREDIENTS

1 pound ground beef or ground turkey
1 tsp garlic salt
1 tsp pepper
2 cups beef broth
2 Tbsp tomato paste
1 pound potatoes, peeled and cubed
2 cups frozen mixed veggies
1 (15 oz) can corn, drained
1 (14.5 oz) crushed tomatoes
1 (16 oz) can chili beans
1 Tbsp sugar
1 Tbsp Worcestershire sauce
INSTRUCTIONS
Instant Pot Instructions:

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for about 5 minutes. Drain excess grease. Stir in the garlic salt and pepper.
Pour in the broth and scrape the bottom of the pot so that nothing is sticking. Turn off Instant Pot.
Add in the tomato paste, potatoes, frozen veggies, corn, tomatoes, chili beans, sugar and Worcestershire. Do not stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Stir well. Taste test and salt and pepper to taste. Serve and enjoy.
Slow Cooker Instructions:

Brown beef in a pan on the stove for about 5 minutes. Drain excess grease. Stir in the garlic salt and pepper. Add to the slow cooker.
Pour in the broth, tomato paste, potatoes, frozen veggies, corn, tomatoes, chili beans, sugar and Worcestershire. Stir.
Cover slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are tender.
Stir well. Taste test and salt and pepper to taste. Serve and enjoy.



Title: Re: What's for dinner? 2020
Post by: Amy on October 21, 2021, 04:19:30 PM
Instant pot panera bread chicken wild rice soup slow cooker instructions also.
Yield: 8 servings
Creamy chicken and rice soup that tastes better than Panera Bread! Make this soup in your Instant Pot at home for a fraction of what you'd spend at a restaurant! Plus you'll be surprised at how easy it is to make!

INGREDIENTS
2 Tbsp butter
1 cup diced onion
6 cups chicken broth (or 6 cups water + 2 Tbsp Better than Bouillon Chicken Base)
2 medium carrots, cut into quarter inch rounds
2 ribs of celery, diced
2 pounds boneless, skinless chicken breasts
1 (6 oz) package Ben's Original Long Grain and Wild Rice
2 cups half and half
1/2 cup all purpose flour, sifted
Kosher Salt
Freshly Cracked Pepper
INSTRUCTIONS
Instant Pot Instructions:

Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the diced onions and saute for about 4 minutes. Pour in the broth and scrape bottom of pot so that nothing is sticking.
Add in the carrots, celery, chicken and rice with the seasoning packet.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let the pot sit for 5 minutes and then move valve to venting. Remove the lid.
In a large glass measuring cup add the half and half. Slowly whisk in flour a tablespoon at a time until smooth. Add in a cup of the hot broth into the mixture to temper the dairy. Add the whole mixture into the Instant Pot.
Turn Instant Pot to saute setting to let the soup thicken. Once thickened turn off Instant Pot.
While soup is thickening remove the chicken and chop or shred. Add it back into the pot.
Add a couple big pinches of kosher salt and as much freshly cracked pepper as you like.
Ladle into bowls and enjoy.
Slow Cooker Instructions:

Add the onions, carrots, celery, chicken, rice with the seasoning packet and broth into the Instant Pot.
Cover and cook on low for 5 hours.
In a large glass measuring cup add the half and half. Slowly whisk in flour a tablespoon at a time until smooth. Add in a cup of the hot broth into the mixture to temper the dairy. Add the whole mixture into the slow cooker. Cover slow cooker and cook on high for 1 hour.
Remove the chicken and chop or shred. Add it back into the slow cooker.
Add a couple big pinches of kosher salt and as much freshly cracked pepper as you like.
Ladle into bowls and enjoy.
Title: Re: What's for dinner? 2020
Post by: Amy on October 22, 2021, 02:25:44 PM
Very tasty recipes and not just for Instant pot as you can also do them in the crock pot/slow cooker.

https://www.365daysofcrockpot.com/25-american-instant-pot-recipes/

Title: Re: What's for dinner? 2020
Post by: Amy on October 24, 2021, 09:11:41 AM
Cucumbers In A Dressing.


Dressing - whisk together
1/2 cup sour cream
1/2 cup real mayo
1/4 cup granulated sugar (can cut amount down)
1/4 cup white vinegar
Salt to taste
Dill to taste. (I use Litehouse brand dry freeze dill)

Pour over

3 to 5 Sliced cucumbers - mostly peeled & sliced 1/8"
Thin sliced onions to taste
Refrigerate 24 hours
Note: it's not successful to reuse dressing.

Title: Re: What's for dinner? 2020
Post by: Amy on November 02, 2021, 09:46:26 AM
INSTANT POT CABBAGE AND PASTA | HALUSKI RECIPE   CAN BE MADE STOVE TOP.

PREP TIME: 10 MINUTESCOOK TIME: 5 MINUTESNATURAL PRESSURE RELEASE: 10 MINUTESTOTAL TIME: 25 MINUTES SERVINGS: 4 CALORIES: 108KCAL AUTHOR: URVASHI PITRE
Calories: 108kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Fiber: 4g | Sugar: 4g

INGREDIENTS
2 tablespoons Butter melted
1 cup Onion diced
1 cup Mushrooms sliced
4 cups cabbage chopped
1 teaspoon ground marjoram (I used garlic powder instead ).
1 teaspoon Kosher Salt
1/2 teaspoon Ground Black Pepper
1.5 cups Water ( I used chicken broth)
2 cups dried bowtie pasta
1 cup Frozen Peas and Carrots 
Next time will add chicken or ham to it.
INSTRUCTIONS
Place butter, onion, mushrooms, cabbage, marjoram, salt, and pepper into the Instant Pot.
Add water and pasta and mix well.
Scatter peas and carrots on top. Do not stir.
Close the lid. Press PRESSURE COOK, and cook on HIGH PRESSURE for 5 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
Serve and enjoy!
STOVETOP INSTRUCTIONS
Cook pasta in lots of salted boiling water, drain, and set aside.
Meanwhile, in a nonstick pan, melt butter. Add mushrooms and saute until softened, about 3-4 minutes.
Add cabbage, peas and carrots, marjoram, salt, and pepper to the pan and cook, stirring from time to time until the cabbage has softened.
Remove the pan from the heat. Add in cooked, drained pasta, and toss together.
Serve and enjoy!
Tips & Tricks
You can use whatever sort of pasta you like, you may just need to adjust cooking times accordingly.
You can also use carbanada noodles for a lower carb option.
If you would like to add other vegetables like bell peppers, etc. add them with the peas and carrots and do not stir those in, as they are quick cooking.
While not traditional, I do sometimes add a little grated parmesan cheese on top because cheese!
Title: Re: What's for dinner? 2020
Post by: Amy on November 08, 2021, 10:00:29 AM
Slow Cooker Alfredo Salsa Tortellini–

Creamy and slightly spicy cheesy tortellini prepared in about one minute using your slow cooker.

INGREDIENTS


1 (19 oz) package frozen cheese tortellini
1 cup mild salsa or picante sauce  (I will use mild)
1 cup Alfredo sauce
1/2 cup grated mozzarella cheese

INSTRUCTIONS
Combine tortellini, salsa and Alfredo sauce in slow cooker.
Cover and cook on HIGH for 2 hours or on LOW for 3-4 hours.

Gently stir in mozzarella cheese and serve.
NOTES
I used a 3 quart slow cooker for this recipe.

Prep Time: 5 minutes
Cook Time: 2 hours

I did make this, needs more sauce in it..
Title: Re: What's for dinner? 2020
Post by: Amy on November 13, 2021, 11:27:20 AM
Pecan Pie Mini Muffins

Ingredients

1 cup brown sugar
¾ cup flour
1 cup chopped pecans
½ cup melted butter
2 eggs well-beaten
Instructions
Preheat oven to 350°.
Combine brown sugar, flour and pecans. Set aside.
Combine butter and eggs and mix well. Sir in flour mix until moistened.
Fill greased and floured mini muffin pans 2/3 full. (I like to use a small cookie scoop for this to make the process quick and less messy – plus, it makes all the muffins exactly the same size!)

Bake for 20-25 minutes or until light golden brown. Cool and serve. Or serve warm with a scoop of vanilla ice cream!
Nutrition
Calories: 120kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 42mg | Potassium: 41mg | Fiber: 1g | Sugar: 9g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg


Title: Re: What's for dinner? 2020
Post by: Amy on November 20, 2021, 01:21:16 PM
Jen's Air Fryer Donuts Recipe
The original: a simple, quick air fryer donuts recipe
PREP TIME
5 mins
COOK TIME
5 mins
COURSE
Breakfast, Dessert, Snack
CUISINE
American
SERVINGS
8 donuts + 8 holes
EQUIPMENT
Air fryer
INGREDIENTS
 
1 can Pillsbury Grands Flaky Layers Biscuits 8 biscuits; generic and other brands of biscuit dough are fine!
3 tbsp butter, melted
1/3 cup granulated sugar
1/2 to 1 tsp cinnamon adjust to your taste
4 tbsp dark brown sugar remove or break up any clumps
1 pinch allspice
INSTRUCTIONS
 
Combine sugar, cinnamon, brown sugar, and allspice in a small (cereal or soup sized) bowl and set aside.
Remove biscuits from can (do not flatten) and use a 1-inch circle biscuit cutter to cut the holes out of the center of each biscuit.
Air fry the DONUTS at 350 degrees Fahrenheit for 5 minutes (I fried 4 at a time), and air fry the HOLES at 350 degrees F for just 3 minutes (I fried all 8 holes at once).
As each batch of donuts and holes comes out of the fryer, use a pastry brush to paint butter over the entire surface of each donut and hole.
After each donut and hole is painted with butter, drop into the bowl with the sugar mixture and coat completely with the mixture. Gently shake off excess.
Serve donuts and holes warm.
NOTES
You may need a 7th step, which is to begin the process all over again because your family will want more of these little goodies!
Title: Re: What's for dinner? 2020
Post by: Amy on November 21, 2021, 07:06:52 AM
Bacon Bread
added by LINDA BAILEY
Bacon Lovers rejoice!!! This one is for you!

Cook time: 45 Min  Prep time: 25 Min  Serves: a loaf 16 slices
Ingredients
12 bacon strips, diced
1 (1 pound) frozen bread dough, thawed
2 Tbsp olive oil, divided
1 c (4 ounces) shredded part-skim mozzarella cheese
1 (1 ounce) ranch salad dressing mix
Directions
1. In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
2. Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed... I actually just find it easier to use a bundt pan Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf--16 servings.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 21, 2021, 10:24:56 AM
I know a few bacon lovers, would it be as easy as it sounds?
Title: Re: What's for dinner? 2020
Post by: Amy on November 21, 2021, 01:30:07 PM
YES!! I picked up the Ranch dressing this morning and have the bacon just need to make the bread and it is a go!! What do you think about fried onions in it also??
Title: Re: What's for dinner? 2020
Post by: Amy on November 21, 2021, 02:02:12 PM
More bacon!

BBQ Bacon Cheeseburger Buns

written by
ASHLEY FEHR
These BBQ Bacon Cheeseburger Buns are perfectly portable for road trips, picnics or school lunches and they're freezer friendly! Use store bought bun or pizza dough to make these even easier.
cheeseburger buns in plate with ketchup and mustard drizzled
 
PREP TIME
15 mins
COOK TIME
35 mins
TOTAL TIME
50 mins
CUISINE
American
COURSE
Main Course
SERVINGS
10
CALORIES
91cal


Ingredients
1/4 pound extra lean ground beef about 1 cup cooked
2 slices bacon diced
Pre-made pizza dough for one 15″ pizza or bun dough — SEE NOTES ABOVE
1/4 cup barbecue sauce
1 cup shredded cheddar cheese
Instructions
Preheat oven to 350 degrees F. Line a 9×13″ pan with tin foil and lightly grease. Set aside.
In a medium pan, cook ground beef until browned. Drain any juices, remove from the pan and set aside.
In the same pan, cook bacon until crisp. Drain on a paper towel.
Roll out dough into roughly a 12″ by 24″ rectangle. Spread with barbecue sauce to within one inch of the edges. Sprinkle beef, bacon and cheese over the dough to within one inch of the edges.
Roll up tightly, starting at the long edge. Pinch seam together.
Slice with a serrated knife into 1-1.5″ sections and place on prepared pan, leaving at least ½" in between rolls to expand. Bake for 20 minutes or until golden brown.
To freeze:Cool completely before wrapping individually in plastic wrap and placing in a freezer bag. Freeze for up to 2-3 months. Thaw on low heat in the microwave for about 1 minute.
Nutrition Information
Calories: 91cal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 180mg | Potassium: 75mg | Sugar: 2g | Vitamin A: 130IU | Calcium: 85mg | Iron: 0.4mg

Title: Re: What's for dinner? 2020
Post by: patricia19 on November 21, 2021, 05:31:02 PM
It sounds good, except I wouldn't be able the handle the bacon, commercial salad dressing, and a fried item in the same recipe. Or a bacon cheeseburger. However, for someone with no allergies, it would be heaven!    :thumbup:
 
Title: Re: What's for dinner? 2020
Post by: Amy on November 22, 2021, 02:07:27 PM
Best Ever Tuna Sandwich {Tip: Use Cottage Cheese!}

This tuna salad sandwich will change everything you thought you knew about tuna salad and how to make a tuna sandwich. Oil-packed tuna, fresh dill and parsley, Dijon mustard, mayo, and a surprising addition of cottage cheese make this the best tuna salad sandwich recipe ever!

Preparation : 0:46

Ingredients

1 (5- or 6-ounce) can tuna packed in olive oil, drained extremely well
1/3 cup cottage cheese
2 tablespoons mayonnaise
1/4 cup finely chopped red onion
1 celery stalk, finely chopped
1 tablespoon lemon juice
A pinch or two fresh dill, chopped
2 tablespoons fresh parsley, minced
1 teaspoon Dijon mustard

Recipe

In a medium bowl, toss together the canned tuna, cottage cheese, mayonnaise, red onion, celery, capers, lemon juice, dill, parsley and Dijon mustard until combined.

Nutrition

Nutrition Facts (per serving)

402
Calories

20g
Fat

21g
Carbs

33g
Protein

Show Full Nutrition Label
Hide Full Nutrition Label

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Nutrition Facts

Servings: 2

Amount per serving

Calories
402

% Daily Value*

Total Fat 20g
26%

Saturated Fat 4g
19%

Cholesterol 27mg
9%

Sodium 915mg
40%

Total Carbohydrate 21g
8%

Dietary Fiber 2g
7%

Total Sugars 5g

Protein 33g

Vitamin C 8mg
42%

Calcium 111mg
9%

Iron 3mg
16%

Potassium 393mg
8%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Title: Re: What's for dinner? 2020
Post by: patricia19 on December 03, 2021, 11:53:41 AM
White Chocolate Raspberry Cheesecake


INGREDIENTS
Cheesecake

1 package (7.25 oz.) shortbread cookies
1/2 cup whole almonds
1/3 cup butter, melted
1/3 cup seedless raspberry spreadable fruit or jam
1 package (4.4 oz.) white chocolate
4 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
4 large eggs
White chocolate curls, white edible glitter, or sprinkles, if desired
Raspberry sauce, Fresh raspberries, if desired


Raspberry Sauce

3 cups raspberries, fresh or frozen
½ cup sugar
1 teaspoon fresh lemon juice

DIRECTIONS
Cheesecake

Grease and flour a 9-inch springform pan; set aside.
Heat the oven to 350°F.
Using a food processor with S-blade and with the processor running, drop cookies and nuts through the food chute and process until fine crumbs are formed.

Add melted butter through the food chute until mixed. Press mixture evenly on the bottom of the prepared pan.

Bake 10 to 15 minutes or until brown around edges; place on wire rack. Reduce oven temperature to 325°F.
Drop jam by spoonfuls over hot crust and let soften slightly from heat.  Leaving a 1-inch edge, gently spread jam over crust.

Melt white chocolate following package directions. Set aside to cool slightly.
Beat cream cheese, sugar, vanilla and salt until smooth in a large mixing bowl. Add eggs, one at a time, and beat until well blended.

Add melted chocolate. Mix until blended. Pour into pan.
Bake 55 to 60 minutes or until edges are set and light brown. Center will be shaky. Cool 1 hour on wire rack; run a knife between the edge of the cheesecake and the side of pan before removing the side.

Cover and refrigerate at least 4 hours or overnight. May be prepared 1 to 2 days in advance.
Garnish with white chocolate curls, raspberry sauce or fresh raspberries, if desired.
Raspberry Sauce

In a medium saucepan, stir together raspberries, sugar, and lemon juice.
Bring mixture to a boil over low heat, stirring occasionally to keep the mixture from sticking to the bottom of the pan. Cook for 10 to 15 minutes, stirring occasionally until it reaches the consistency of very thick syrup.
 
Remove from heat. Using a spatula, press the mixture through a fine-meshed strainer to remove the seeds. Let cool to room temperature before using. The mixture will thicken a little more as it cools.
Store in the refrigerator for one week or in the freezer for up to 6 months. Thaw in the refrigerator before using.
Serves: 16

Test Kitchen Tip:  If using a non-stick or dark baking pan, reduce the oven temperature by 25°F.


Title: Re: What's for dinner? 2020
Post by: Amy on December 18, 2021, 11:30:49 AM
Can't remember if this was posted or not....you can do half the recipe.


This is a recipe my son gave me.. now I cheated and put the cooked meatballs in a crock pot and pour the sauce over them to save heating up the kitchen .

Honey Garlic Meatballs

2 lbs. of lean ground beef
4 slices of fresh bread torn into crumb small maybe

2 large eggs
1 tsp. of salt
Meatballs
1/4 tsp. of cayenne pepper ( optional)


Sauce

1 tbsp. of margarine
8 garlic cloves minced
14 oz. can of stewed tomato with juice pureed ( I like it left in chunks)
3/4 cup of liquid honey
2 tsp. of cornstarch
1/4 cup of soya sauce


Combine meatball ingredients in a large bowl. Mix well Form into 48 1 1.2 inch balls. Bake on a ungreased baking sheet in a 500F oven for 10 - 12 minutes.
Remove from sheet and drain grease put in a 2 quart casserole dish.
Melt margarine in a sauce pan . Sauté the garlic until soft but not browned. Add the tomato and honey. Mix the cornstarch with the soya sauce and stir into the tomato mixture. Bring to a boil Reduce heat. Simmer uncovered for 10 minutes, stirring frequently. Pour the thickened sauce over the meatballs. Bake uncovered in a 350 oven for 20 minutes until the meatballs are glazed.

Title: Re: What's for dinner? 2020
Post by: Amy on December 18, 2021, 01:49:37 PM

Sassy Chicken & Peppers

Ingredients

2 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons taco seasoning
4 teaspoons canola oil, divided
1 small onion, halved and sliced
1/2 small green bell pepper, julienned
1/2 small sweet red pepper, julienned
1/4 cup salsa
1 tablespoon lime juice
Directions
1. Sprinkle chicken with seasoning. In a small nonstick skillet, cook chicken in 2 teaspoons oil over medium heat until juices run clear, 4-5 minutes on each side. Remove and keep warm.
2. Saute onion and peppers in remaining oil until crisp-tender; stir in salsa and lime juice. Spoon mixture over chicken.
Title: Re: What's for dinner? 2020
Post by: Amy on December 18, 2021, 01:54:03 PM



Little Cheddar Meat Loaves

Ingredients


1 large egg, lightly beaten
1/3 cup quick-cooking oats
2 tablespoons ketchup
1 tablespoon dried minced onion
1/2 pound lean ground beef (90% lean)
TOPPING:
4 teaspoons ketchup
4 tablespoons shredded cheddar cheese
Directions
1. In a large bowl, combine the egg, oats, ketchup and onion. Crumble beef over mixture and mix well. Coat 4 muffin cups with cooking spray; fill three-fourths full with meat mixture. Spread ketchup over loaves.
2. Bake at 400° for 15 minutes. Sprinkle with cheese. Bake until no pink remains and a thermometer reads 160°, about 5 minutes longer. Let stand for 5 minutes before removing from muffin cups.


Anther way to do meat loaves is to make up a bunch, put in muffin tins ,bake and freeze individual ones for later.

Title: Re: What's for dinner? 2020
Post by: Amy on December 18, 2021, 02:00:43 PM

Lazy Lasagna for 2

Ingredients
1 cup meatless pasta sauce (can add cooked meat in it if you wish.)
3/4 cup shredded part-skim mozzarella cheese
1/2 cup 4% cottage cheese
1-1/2 cups cooked wide egg noodles
2 tablespoons grated Parmesan cheese
Chopped fresh parsley, optional
Directions
1. Warm the spaghetti sauce; stir in mozzarella and cottage cheeses. Fold in noodles. Pour into 2 greased 2-cup baking dishes. Sprinkle with Parmesan cheese.
2. Bake, uncovered, at 375° until bubbly, about 20 minutes. If desired, top with parsley.
Title: Re: What's for dinner? 2020
Post by: Amy on December 18, 2021, 02:05:31 PM
Chicken Creole for Two

Ingredients
1/2 pound boneless skinless chicken breasts, cubed
1 teaspoon canola oil, divided
1/2 cup chopped green pepper
1/4 cup thinly sliced onion
1/4 cup chopped celery
1 garlic clove, minced
3/4 cup sliced fresh mushrooms
3/4 cup undrained diced tomatoes
2 tablespoons chicken broth
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1-1/2 teaspoons lemon juice
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
Hot cooked rice
Minced fresh parsley, optional
Directions
1. In a Dutch oven, cook chicken in 1/2 teaspoon oil over medium-high heat until no longer pink, 6-8 minutes. Remove; set aside.
2. In same pan, cook green peppers, onion, celery and garlic in remaining 1/2 teaspoon oil until tender, 5-7 minutes. Add mushrooms; cook until liquid has evaporated. Stir in tomatoes, broth, oregano, lemon juice, basil and seasonings. Bring to a boil. Reduce heat; cook, covered, until slightly thickened and flavors are blended, 5-10 minutes.
3. Add chicken; heat through. Serve over rice; garnish with parsley if desired.
Title: Re: What's for dinner? 2020
Post by: Amy on December 18, 2021, 02:11:18 PM
Pork Chops with Mushroom Bourbon Sauce

TOTAL TIME: Prep: 20 min. Cook: 30 min.

Ingredients

1/2 pound sliced fresh mushrooms
2 tablespoons chopped onion
2 tablespoons olive oil, divided
1 tablespoon butter
1 garlic clove, minced
1/4 cup white wine or reduced-sodium chicken broth
2 tablespoons bourbon
1/2 cup reduced-sodium chicken broth
1/4 cup heavy whipping cream
2 boneless pork loin chops (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
1 large egg
2 tablespoons water
3 tablespoons all-purpose flour
1/2 cup panko bread crumbs
4 teaspoons minced fresh basil
Directions
1. In a large skillet, saute mushrooms and onion in 1 tablespoon oil and butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add wine and bourbon; cook over medium heat until liquid is evaporated. Add chicken broth and cream; bring to a boil. Reduce heat and simmer until sauce is thickened, stirring occasionally; keep warm.
2. Sprinkle chops with salt, paprika and pepper. In a shallow bowl, whisk egg and water. Place flour and bread crumbs in separate shallow bowls. Dip pork in the flour, egg mixture, then bread crumbs.
3. In a large skillet, cook chops over medium heat in remaining oil until crisp and juices run clear, 4-5 minutes on each side. Stir basil into mushroom sauce; serve over pork.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 18, 2021, 02:48:55 PM
These are all wonderful, often timesaving recipes, Amy! And I especially like the ones I can make with very little to no substitutions! I often make mini rather than full-size meatloaves. I use my cast iron cornbread pan with separate areas for loaves.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 18, 2021, 02:55:36 PM
Buffalo sauce may have its roots in restaurants, but making the sauce at home couldn't be easier. It takes minutes to turn three ingredients into the buttery, fiery heat of Buffalo sauce. Here's how to do it.

What Is Buffalo Sauce Made Of?
Buffalo sauce is a simple three-ingredient sauce made with items you probably already have in your kitchen: hot sauce, unsalted butter, and garlic powder. That's it!

How Do You Make Buffalo Wing Sauce from Scratch?
Making Buffalo wing sauce is simply a matter of combining all of the ingredients.

Melt the butter. Use the stovetop or melt it in the microwave. The butter doesn't need to sizzle or brown — just liquefy. Add hot sauce and garlic powder. Whisk hot sauce and garlic powder into the butter until the mixture is combined.

What Should I Serve with Buffalo Wing Sauce?
The most obvious application of Buffalo wing sauce is, of course, wings! But don't stop there. This sauce can add flavor to hearty dinner-style dips, give cauliflower a kick, and add spice to stuffed sweet potatoes.

An easy 3-ingredients for homemade buttery, fiery Buffalo sauce.

YIELD
Makes 1 1/2 cups

PREP TIME
3 minutes

COOK TIME
2 minutes to 3 minutes

INGREDIENTS
1 1/2 sticks (12 tablespoons) unsalted butter
1 cup hot sauce, such as Franks RedHot or Cholula
You can of course substitute less fiery hot sauces. Or use a salsa sauce
1 teaspoon garlic powder

INSTRUCTIONS

Melt 1 1/2 sticks unsalted butter in a small saucepan over medium-low heat. (Alternatively, place in a microwave-safe bowl and microwave until melted.) Turn off the heat, and add 1 cup hot sauce and 1 teaspoon garlic powder, and whisk until combined.

Patty Catalano
CONTRIBUTOR
Kitchn Recipe Site

Patty is a freelance recipe developer who worked as Alton Brown's Research Coordinator & Podcast Producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee, and board games. Patty lives in Atlanta with her husband and two children.








Title: Re: What's for dinner? 2020
Post by: patricia19 on December 19, 2021, 03:01:13 PM
Old-Fashioned Buttermilk Pie


Old-Fashioned Buttermilk Pie is a classic, traditional southern pie. It's simple and made from regular ingredients, but it tastes so good. Buttermilk Pie is creamy, sweet heaven. Old-Fashioned Buttermilk Pie has a super smooth, custard-like filling that is really sweet. The filling only takes about 5 minutes to make and consists of eggs, buttermilk, sugar, melted butter, flour for thickening, and lemon juice, vanilla extract, and nutmeg for flavor.

Buttermilk Pie is very similar to Chess Pie only a Chess Pie typically has cornmeal and a Buttermilk Pie does not. You can eat Buttermilk Pie warm, at room temperature, or chilled. I think it tastes best straight from the refrigerator, especially when the weather is warm. Then it is cool and creamy and oh so delicious. Old-Fashioned Buttermilk pie is super sweet with a little tang. Such an easy pie to make!

Old-Fashioned Buttermilk Pie

PREP: 10 mins
COOK: 50 mins
TOTAL: 1 hr

Ingredients

3 eggs
1 1/2 cups sugar
1/2 cup butter melted and cooled
3 tablespoons flour
1 cup buttermilk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
pinch of salt
1 9-inch pie crust, unbaked

Instructions

In a large bowl, whisk together eggs and sugar.
Whisk in remaining ingredients until smooth.
Pour into prepared pie crust.
Bake at 400 for 10 minutes.
Reduce heat to 350 degrees and continue baking for 40 to 45 minutes.

Author: Christin Mahrlig Course: DessertCuisine: Southern




Title: Re: What's for dinner? 2020
Post by: patricia19 on December 19, 2021, 03:08:14 PM
A Classic Southern Recipe  by: Christin Mahrlig

Pies are one of my absolute favorite things to eat and I especially like simple, old-fashioned pies like this Chocolate Chess Pie. Chess pies are so quick and easy to make and only require a few basic ingredients. Typically chess pies contain flour, sugar, butter, and eggs. This Chocolate Chess Pie is wonderfully sweet and full of chocolate flavor. It has a custard filling that is rich, but not too heavy and I like to serve it either at room temperature or chilled.

Bake in Advance
For best results, bake a day in advance and chill overnight. If you try and slice it right after baking, the filling will be runny. I love to refrigerate Chess Pie, but it will be fine left on the counter at room temperature for a few days. <I don't agree, refrigerate always, PMP>

PREP: 10 mins
COOK: 45 mins

Ingredients

1 1/2 cups granulated sugar
1/4 cup unsweetened cocoa powder
2 eggs, lightly beaten
2/3 cup evaporated milk
1 teaspoon vanilla extract
pinch of salt
4 tablespoons butter, melted
1 (9-inch) uncooked pie crust, store-bought or homemade
whipped cream for serving

Instructions

Preheat oven to 350 degrees.
 In a medium bowl, whisk together sugar and cocoa powder until blended.
Add eggs, evaporated milk, vanilla extract, salt, and butter. Mix well and pour into prepared pie crust.
Bake for about 45 minutes. There will still be a little jiggle in the middle when you shake it. Cool completely before slicing. I like to chill it in the refrigerator before serving.
Serve with whipped cream.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 19, 2021, 03:14:56 PM
Crock Pot Pecan Pie

By:  Christin Mahrlig

For my family, fall and especially Thanksgiving is all about the pecan pie. Since I get a little tired (ok, a lot tired) of always cooking things the same way, I was really excited to try a Crock Pot Pecan Pie.

If you have an oval 6-quart crockpot as I do, a circular piece of refrigerated pie crust fits a little unevenly (obviously!) But it's workable. The dough cooks a little unevenly if you leave the excess on the long sides. I thought about trimming it off, but I love the crust so much, I couldn't bring myself to discard any of it and it was too little to do anything else with. So I went with it and the pie crust was a little undercooked in parts but totally delicious.

I was worried that when I sliced it, it wouldn't hold its shape, but it did. The trick is to let it cool completely. If you want to eat it warm, you can heat it briefly in the microwave.

With a scoop of vanilla ice cream on top, I don't think there's any better southern dessert for fall!

Crock Pot Pecan Pie
PREP: 10 mins
COOK: 3 hrs
TOTAL: 3 hrs 10 mins

Ingredients

1 refrigerated pie crust
3 eggs
1 cup sugar
2/3 cup dark corn syrup
1/3 cup melted butter
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups chopped pecans or a combination of chopped and whole pecan halves
Vanilla ice cream for serving

Instructions

Spray the inside of a crockpot with cooking spray.
Place pie crust in the crockpot and mold it to fit the shape of the crock pit. (This is easier if you have a round crockpot instead of an oval one, but you can make do with an oval.)
Stir remaining ingredients together, except pecans, until mixed well.
Stir in pecans. I like to leave about half the pecans to arrange on top of the filling to make it look prettier.

Pour filling into pie crust. If you reserved some pecans, gently place them on top of the filling.
Cover crockpot and cook on HIGH for 2 1/2 to 3 hours.


Title: Re: What's for dinner? 2020
Post by: Amy on December 20, 2021, 12:59:46 PM
Easy Meatloaf
This is a very easy and no fail recipe for meatloaf. It won't take long to make at all, and it's quite good!
By Janet Caldwell
Servings:
8
Yield:
8 servings
Easy Meatloaf
Ingredients
Ingredient Checklist
1 ½ pounds ground beef
1 egg
1 onion, chopped ( you may want to saute them first before adding to meatloaf.)
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
⅓ cup ketchup
Directions
Instructions Checklist
Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.

Step 3
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.

Step 4
Bake at 350 degrees F (175 degrees C) for 1 hour.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 20, 2021, 01:19:33 PM
Hmmm...I have all of that except for the bread or cracker crumbs. I have lots of oatmeal, and I wonder if it would make an acceptable substitution? I also have dried, toasted onion pieces, which might be good to add to the mix.
Title: Re: What's for dinner? 2020
Post by: Amy on December 20, 2021, 02:15:27 PM
I don't see why you can't put the oatmeal in..
I had better make some mustard...don't have a lick left.Have a ham in the oven and we like hot mustard with it.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 20, 2021, 02:57:01 PM
I have a sizeable gifted tin of powdered hot mustard, which is so easy. You mix it with a small amount of water. I have both my purchased brown, spiced, and hot mustards and received from the same friend who gifted me the hot mustard, some small bottles of specialty mustards.

There is a local shop, Moosetard, :) that does delicious mustards with Alaskan ingredients.

https://www.moosetard.com/

And another local shop that is both a cafe and store for local Alaskan delicacies, The Loose Moose.

https://loose-moose-cafe-ak.hub.biz/

Title: Re: What's for dinner? 2020
Post by: Amy on December 20, 2021, 03:28:42 PM
instant pot Christmas soup
Yield: 8-10 servings
A red and green tomato and cheese soup that is like velveeta-rotel dip in a soup form. A dump and go soup to feed a crowd!

INGREDIENTS
7 cups chicken or vegetable broth
1 (14.5 oz) can petite diced tomatoes with juice
1 (14.5 oz) can Italian stewed tomatoes with juice
1 (10 oz) can Rotel Original tomatoes with green chilies with the juice
1 (12 oz) bag of tri color spiral shaped pasta
16 ounce Velveeta cheese
1/4 cup milk
1 Tbsp fresh basil
Pinch of cayenne pepper
INSTRUCTIONS
Instant Pot Instructions:

Turn Instant Pot to saute setting and pour in the broth. Let the broth warm up as you get out the other ingredients.
Add in the diced tomatoes, Italian tomatoes and Rotel tomatoes. Dump in the pasta and the Velveeta.
Cancel off the saute setting. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 0 minutes (yes zero).
When time is up let pot sit for 5 minutes and then move valve back and forth from sealing to venting until no foam spurts out. Then move valve to venting and let all pressure release completely. Remove the lid.
Stir milk, basil and cayenne into soup.
Ladle into bowls and serve.
Crockpot Instructions:

Add broth, all the tomatoes, velveeta and pasta into slow cooker.
Cover and cook on high for 2-3 hours, or until pasta is cooked through. (All slow cookers cook differently)
Stir in the milk, basil and cayenne.
Ladle into bowls and serve.
NOTES
This soup is best served immediately as the pasta will soak up all the broth and it will be more like a pasta dish than a soup.

Title: Re: What's for dinner? 2020
Post by: Amy on December 20, 2021, 03:31:24 PM
Patricia, all their products sound interesting!! The second url didn't work for me.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 20, 2021, 05:35:33 PM
Loose Moose Cafe
RESTAURANTS/FOOD & DINING IN FAIRBANKS, AK
3450 Airport Way

Fairbanks, AK 99709 - Fairbanks North Star County

(907) 451-0485

About Loose Moose Cafe:The loose Moose Café opened in April of 2011 and is here to stay offering a vast selection of unique Alaskan meals and wild game products. The Loose Moose Café is a fun and welcoming café, serving burgers and sandwiches made here locally by Indian Valley Meats. Not only can you try these delicious products, but we have a full store front in which you can take home our products that we have to offer. The Loose Moose now just started serving breakfast!Categories:Restaurants/Food & Dining, Cafe Restaurants, Full-Service Restaurants, Limited-Service Restaurants, Restaurants: Cafes, Cafeterias & Lunchrooms, Eating Places, Cafes, Cafeterias & Lunchrooms and Restaurants

Title: Re: What's for dinner? 2020
Post by: JaneS on December 20, 2021, 09:52:43 PM
I've never used bread crumbs, cracker crumbs, oatmeal or any of that stuff in my meat loaf.  I ALWAYS use plain cornflakes!  It does a good job and doesn't "eat" up the moisture!  It's what my mother always used!
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 21, 2021, 12:00:43 AM
Jane, this is news to me, I've never heard of using cornflakes.
Title: Re: What's for dinner? 2020
Post by: Amy on December 21, 2021, 03:35:51 PM
I also never heard of using cornflakes in a meatloaf. I really should baked the meatloaf in muffins tins and freeze them. 
Title: Re: What's for dinner? 2020
Post by: Amy on December 21, 2021, 04:23:28 PM
One thing I do like in meatloaf is a handful of bacon pieces..cook it first to avoid a lot of grease then mix it in the meat.!
Title: Re: What's for dinner? 2020
Post by: JaneS on December 21, 2021, 08:41:12 PM
I like bacon in my meatloaf, too!
Title: Re: What's for dinner? 2020
Post by: Amy on December 22, 2021, 03:58:33 PM
Instant Pot Mini Cheese Cakes
Crust
¾ cup graham cracker crumbs
1 tablespoon melted butter
Cheesecake
16 ounces regular cream cheese, softened
⅔ cup sugar
2 teaspoons corn starch
½ teaspoon vanilla extract
¼ cup sour cream
2 large eggs
Cherry and/or Blueberry pie filling
INSTRUCTIONS
Prepare the jars: Mix the graham cracker crumbs and melted butter, and divide evenly among 6 8-ounce jars or ramekins.(Half Pint wide mouth jars work also) Pack the crumbs down in the bottom of the jars. (I use a shot glass to pack down the crust - it fits in the small jars).
Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour. (Or soften the cream cheese in the microwave, 30 seconds to 1 minute). Beat the cream cheese in an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Slowly add the sugar and corn starch, and beat on medium speed until the sugar is completely blended, about 3 minutes. Stop the mixer and scrape down the sides. Add the vanilla and sour cream and beat on low speed until completely blended, about 1 minute. Stop the mixer again and scrape down the sides. Add the eggs one at a time, beating each on low speed until just blended. (Don't over-beat the eggs.) Divide the filling into the prepared cheesecake jars - each jar should get about ¾ cup of filling.
Stack the filled cheesecake jars in the pot in two layers: Put a cooking rack in the Instant Pot, then pour in 1 cup of water. Set three of the cheesecake jars on this bottom cooking rack. Set a second cooking rack over the layer of jars, then set the remaining 3 jars on top of that rack, offset from the bottom jars to help the steam travel through the cooker.
Pressure cook the cheesecakes for 3 minutes with a natural pressure release: Lock the lid and pressure cook on high for 3 minutes in an Instant Pot or other pressure cooker. (Use "Manual" or "Pressure Cook" mode in an Instant Pot.) Let the pressure come down naturally, about 10 more minutes.
Cool the cheesecakes: Carefully lift the cheesecake jars out of the pressure cooker. Let the jars cool on a rack for 30 minutes, then cover and refrigerate for at least 4 hours.
Serve: Top each cheesecake jar with a few tablespoons of pie filling. Serve and enjoy.
Title: Re: What's for dinner? 2020
Post by: Amy on December 24, 2021, 09:58:02 AM
Instant Pot Dressing

Ingredients

Original recipe yields 8 servings

Ingredient
1 cup butter
2 cups diced celery
2 cups diced white onion
1 teaspoon rubbed sage
¼ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
1 ½ cups low-sodium chicken broth
20 ounces cubed seasoned stuffing
2 ounces water chestnuts, drained and diced
1 teaspoon butter
1 cup water


Directions
Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 cup butter in the pot. Stir in celery, onion, sage, thyme, and pepper. Saute for 2 minutes. Pour in broth and mix well. Turn off pressure cooker.

Step 2
Combine stuffing and water chestnuts in a large bowl and pour in celery mixture from the pressure cooker. Stir to combine.

Step 3
Grease a 1 1/2-quart, 7 1/2-inch round casserole dish with 1 teaspoon butter. Spoon in stuffing mixture; do not pack in tightly. Add 1 cup of water to the pressure cooker and place a trivet in the pot. Place casserole dish on top of the trivet.

Step 4
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5
Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes.


Title: Re: What's for dinner? 2020
Post by: Amy on December 24, 2021, 02:25:11 PM
[size=4  Dijon Chicken Smothered in Mushrooms

]Ingredients
4 boneless skinless chicken breasts (about 1 lb)
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or canola oil
1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can)
1 jar (4.5 oz) sliced mushrooms, drained
1 1/2  tablespoons Dijon mustard
Chopped fresh thyme, if desired



Steps
1
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.
2
In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
3
Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 24, 2021, 04:39:23 PM
The following recipes are by: Christin Mahrlig

Butterfinger Chocolate and Peanut Butter Lush
You won't find a more delicious dessert than this cool and creamy Butterfinger Chocolate and Peanut Butter Lush. Layer after layer of heaven!
PREP: 20 mins
TOTAL: 20 mins

32 Oreo cookies
5 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
3/4 cup creamy peanut butter
1 bag mini Butterfingers
1 (16-ounce) container Cool Whip, divided
1 (5.9-ounce) box instant chocolate pudding mix
2 cups milk

Instructions

In a medium bowl, stir together crushed oreo cookies and melted butter. Transfer to a 9X13-inch baking dish and press firmly all along the bottom. Refrigerate.

Using an electric mixer, beat cream cheese. Gradually add confectioners' sugar. Beat in peanut butter. Fold in 1 cup of Cool Whip. Crush 6 mini Butterfingers and fold them into peanut butter mixture.

Spread peanut butter mixture evenly over oreo crust.

In a medium bowl, whisk the pudding mix and milk together. Let sit to thicken for a minute or two and then pour over peanut butter layer.

Spread remaining Cool Whip on top. Crush remaining Butterfingers and sprinkle on top. Refrigerate until ready to serve.

Notes
The Butterfingers are really easy to crush while they are still in the wrapper. Just use a rolling pin to tap them a few times.


Title: Re: What's for dinner? 2020
Post by: patricia19 on December 24, 2021, 04:43:21 PM
Super Creamy Mac and Cheese

I'm not a huge fan of Velveeta but there's no question it gives mac and cheese a wonderfully creamy texture.

This Super Creamy Mac and Cheese recipe is incredibly rich and creamy. Three types of cheese give it plenty of cheese flavor.
PREP: 15 mins
COOK: 30 mins
TOTAL: 45 mins

Ingredients

1 pound elbow macaroni
8 tablespoons Challenge butter (1 stick) cut into 1 tablespoon-sized pieces
2 cups half-and-half▢2 cups shredded sharp cheddar cheese
2 cups shredded Monterey Jack cheese
2 eggs lightly beaten
8 ounces Velveeta cut into small cubes
1/4 teaspoon seasoned salt
1/4 teaspoon black pepper

Instructions
Preheat oven to 350 degrees and butter a casserole dish. You can use a 9x13-inch or slightly smaller casserole dish.

Cook pasta until just tender. It will cook more as it bakes. Drain pasta and return to pot. While pasta is still hot, add butter, and stir until butter is melted.

Add the half-and-half to the pot, along with half the cheddar and Monterey Jack, the eggs, Velveeta, seasoned salt and pepper. Stir to mix well.

Pour into prepared dish and sprinkle with remaining cheese.

Bake for 30 to 35 minutes.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 24, 2021, 04:50:31 PM
Oven-Barbecued Beef Brisket

5 hrs 20 mins

The brisket is coated in a rub and completely wrapped in bacon – 1 full pound of bacon- and slow-cooked in the oven. The smokey flavor of the bacon really penetrates into the meat and all that pork fat coating the beef brisket really adds to its flavor.

Once the brisket has cooked fully, the bacon is removed and serves double duty as a flavoring for the BBQ sauce. The meat is then broiled to give it a nice char to complement the smokey flavor.

PREP: 20 mins
COOK: 5 hrs
TOTAL: 5 hrs 20 mins
SERVINGS: 8 servings

Ingredients

Rub

1 1/2 tablespoons packed light brown sugar
1 1/2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons ground black pepper
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Brisket

1 (4-5 pounds) brisket roast – if there is a thick layer of fat trim it down to 1/4 inch
1 pound bacon

Sauce
reserved bacon from cooked brisket
1 onion, finely chopped
1/2 cup cider vinegar
1/3 cup packed dark brown sugar
1-2 cups chicken broth
1/2 cup ketchup
4 teaspoons canned chipotle peppers in adobo sauce, minced

Instructions

Make the rub. Mix all ingredients well in a small bowl and set aside.

Place oven rack in upper-middle position and heat oven to 275 degrees. Rub dry rub all over brisket and poke holes all over with a fork. Place half of bacon going crosswise in a broiler safe  9 by 13-inch pan (it's best not to use glass). Put brisket fat side down on top of bacon. Lay the rest of the bacon crosswise on top of brisket, wrapping it down around the sides, and tucking any excess under. Cover pan with foil and place in oven for 4 hours.

Take pan out of oven. Carefully flip brisket over, fat side up. Replace foil and return to oven. Turn off heat and leave brisket in oven 1 additional hour.

Pour accumulated juices from brisket into large measuring cup or a bowl. Remove bacon from brisket and chop into pieces.

Cook bacon in medium saucepan over medium heat for about 5 minutes, until fat has rendered. Add onion and cook until softened, 4-5 minutes.

Take off heat and add vinegar and dark brown sugar. Return to heat and simmer until reduced to a syrupy consistency, about 5 minutes.

Skim fat from accumulated juices and add chicken broth to make a total of 3 cups. Add to mixture in saucepan and reduce until about 3 cups in volume, 8-10 minutes.

Take off heat and add ketchup. Mix well and strain if desired. (I like to strain about half the solid pieces out and leave the rest). After straining, add chipotle peppers.

Turn oven to broil. Brush brisket with 1 cup sauce and broil until top is lightly browned and fat starts to crisp. Cut brisket against the grain into 1/4-inch slices and serve with extra sauce.





Title: Re: What's for dinner? 2020
Post by: Amy on December 30, 2021, 10:05:56 AM
Bacon Pea Salad
Prep Time
30 mins
Cook Time
0 mins
Chill
1 hr
Total Time
1 hr 30 mins
 
Course: Salad
Cuisine: American
Servings: 6 people
Ingredients
1 pound of bacon, cooked and crumbled
10 -ounces frozen sweet Petite peas (run under cold water, drain)
1/4 cup chopped green onions
1 cups cashews, chopped
1 cup dried cranberries (Craisins)
1/2 cup mayo or Miracle Whip
1 tablespoon white vinegar
1 tablespoon sugar
1/4 teaspoon soy sauce
1/4 teaspoon Worcestershire sauce
ground black pepper to taste
Instructions
Combine the cooked bacon, sweet peas, chopped green onions, chopped cashews, and cranberries in a large bowl. Set aside. Grab a bowl and whisk the mayo, white vinegar, sugar, soy sauce, Worcestershire sauce, and black pepper until smooth and creamy.
Combine with bacon, peas etc.
Title: Re: What's for dinner? 2020
Post by: Amy on December 31, 2021, 10:39:02 AM
Instant Pot 15 Bean Soup

Ingredients
1 tsp extra virgin olive oil
1 medium onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 (20 oz) bag Hurst's 15 Bean Soup Blend, seasoning removed and beans rinsed well
4 cups water
4 cups low sodium chicken broth
1 red bell pepper, seeded and chopped
4 large carrots, peeled and chopped
2 Tbs Worcestershire
2 Tbs Dijon mustard
2 tsp chili powder
2 bay leaves
1 Tbs dried parsley
1 tsp liquid smoke, optional
1 (14.5 oz) can diced tomatoes with liquid
3 Tbs lemon juice
salt and pepper, to taste
Shop Recipe
Powered by

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Instructions
Press the "Sauté" button on your Instant Pot. After it has preheated, pour in olive oil and add onion, celery, and garlic.
Sauté for 4-5 minutes, stirring frequently. Press the cancel button and make sure that no vegetables are cooked onto the bottom of the pan (this prevents the "Burn" notification during cooking).
Add all remaining ingredients, excluding the tomatoes, lemon juice, and salt and pepper.
Put the lid on the pot, making sure the valve is set to "Sealing."
Press the "Manual" button, set to high pressure, and set the time for 45 minutes.
When the cooking cycle is complete, allow the pressure to naturally release for 20 minutes, then quick release any remaining pressure by carefully moving the valve to "Venting".
Stir in can of tomatoes and lemon juice, then season with salt and pepper according to your tastes.
Mash some of the beans to thicken, if desired.
Title: Re: What's for dinner? 2020
Post by: Amy on December 31, 2021, 11:08:26 AM
3 Ingredient Banana Bread

Yield
1  loaf
Time spent:
Prep time: 5 Minutes
Cook time: 50 Minutes
Total time: 55 min

Show Nutrition Info
Ingredients
1 boxed cake mix I like yellow, but you can use white, carrot, etc.
2 eggs
3 ripe bananas You can add more if you have more ripe bananas to use up.
Instructions
In a large mixing bowl, add dry cake mix, eggs, and smashed bananas.
Gently stir together. If you like cinnamon banana bread, add 1 tsp of cinnamon to your batter.
Tip: With ANY banana bread recipe, I like to add a yummy crust to the outside of my bread. So before adding the batter to the pan, I like to spray my pan with cooking spray and then sprinkle with brown sugar and cinnamon. THEN, after adding the batter to the pan, I sprinkle the top with more brown sugar and cinnamon. This gives the bread some texture, and creates a yummy sweet crust. I am pretty generous with both sugar and cinnamon and coat the entire bottom of the pan as well as the top. It gives the bread a sort of coffee cake topping.
Add to greased bread pan. You can also use a 9×9 pan for a more cake-like treat. OR you can use a muffin pan for banana muffins.
Bake at 350 for 45-50 mins in a bread pan. 30 mins in a cake pan. 25 mins in muffin pan. These times vary greatly depending upon your cake mix. You will need to bake until a toothpick comes out clean to make sure the center is completely cooked.


Title: Re: What's for dinner? 2020
Post by: JaneS on December 31, 2021, 10:44:15 PM
I make that 15 bean soup in my crock pot pretty much the same way.  I love it!
Title: Re: What's for dinner? 2020
Post by: Amy on January 01, 2022, 09:22:14 AM
Jane, tis a good hearty soup.One could add meat if they wanted to.
Title: Re: What's for dinner? 2020
Post by: Amy on January 01, 2022, 09:24:13 AM
Oven Fried Chicken Wings

From Rockrecipes.com

Oven Fried Chicken Wings with Honey Molasses Barbecue Sauce - These beautifully seasoned oven fried chicken wings are so crispy without ever having been near an oil filled skillet or deep fryer.

PREP TIME
20 minutes
COOK TIME
1 hour
TOTAL TIME
1 hour 20 minutes


Ingredients
3 pounds chicken wings
2 eggs
4 tbsp milk
For the dredge
2 cups flour
1 teaspoon freshly grated nutmeg
½ tsp cayenne pepper
2 tsp salt
1 tsp freshly ground black pepper
1 tbsp dry oregano
1 tsp dry thyme
1 tbsp powdered ginger
1 tsp garlic powder
For the Honey Molasses Barbeque Sauce
2 cloves finely minced garlic
1¾ cups plain tomato sauce
4 tbsp apple cider vinegar
⅓ cup fancy molasses
½ cup honey
1 tsp ground ginger
1 tsp chipotle powder
1 tbsp ground fennel seed
1 tsp freshly ground black pepper
1 tablespoon ground dry oregano
½ tsp kosher salt


Instructions
Wash the chicken wings and pat dry with paper towels. Trip the tips off and cut into the wings into 2 pieces.
Whisk together the eggs and milk and set aside.
Blend together all of the ingredients included in the dredge mixture. To make sure they are well blended you can use a food processor if you like.
Dip each wing into the flour dredge, then in the egg wash and back into the flour dredge again. Press each wing firmly into the flour dredge to get good contact then gently shake off any excess.
Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more canola oil. Don't crowd the pan. Leave a little space between each wing.
Bake at 375 degrees F for about 45 to 60 minutes, depending on the size of the wings. Flip the wing pieces at half way through the cooking time. Serve with Honey Molasses Barbecue Sauce.
To prepare the BBQ Sauce
Simply add all of the ingredients to a small saucepan and simmer over medium low heat. Stir the sauce occasionally and simmer for 20-30 minutes or until the sauce thickens to a consistency similar to ketchup.
Nutrition Information
Yield
6
Serving Size
1/2 pound wings
Amount Per Serving
Calories
1010
Total Fat
57g
Saturated Fat
20g
Trans Fat
1g
Unsaturated Fat
32g
Cholesterol
217mg
Sodium
1850mg
Carbohydrates
83g
Fiber
4g
Sugar
40g
Protein
43g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.




Title: Re: What's for dinner? 2020
Post by: Amy on January 01, 2022, 10:17:30 AM
Mini Chocolate Raspberry Rum Cakes
added by Lisa Cox
These are always a big hit with family and friends. They make great gifts too.

Cook time: 45 Min  Prep time: 20 Min
Ingredients
1 box Devil's food cake mix (15.25 oz)
4 lg eggs
1 box chocolate instant pudding (3.9 oz)
2/3 c raspberry rum
2/3 c water
1/2 c vegetable oil
1 c raspberry preserves
1/2 c raspberry rum
1/2 c powdered sugar
1 pt fresh raspberries
Directions
1. Mix together the first 6 ingredients.
2. Pour into greased mini Bundt cake pans (or 1 large Bundt cake pan).
3. Bake at the 350 for 45 minutes.
4. While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. You just want it nicely blended and warm.
5. When cakes are done, spoon this glaze on top of the cakes. Let sit until cool.
6. Then top with powder sugar and raspberry.
7. Enjoy!
Title: Re: What's for dinner? 2020
Post by: Amy on January 01, 2022, 04:07:11 PM
Instant Pot Southern Hoppin' John




 Yield: 6 servings
 
Dried black eyed peas and brown rice are cooked together in your Instant Pot with celery, green onions, green bell peppers and seasonings. Crispy crumbled bacon is stirred into the cooked peas and rice. A healthy and delicious meal to eat for good luck in the new year!

INGREDIENTS



1/2 pound bacon, cut into 1-inch pieces
1 green bell pepper, cored and diced
2 celery ribs, sliced
5 green onions, sliced
3 1/4 cups chicken broth
1 cup dried black eyed peas (rinsed)
1 cup brown rice
1/2 tsp kosher salt
1/2 tsp cayenne pepper

1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 bay leaf
INSTRUCTIONS
Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Use a slotted spoon to move the bacon to a paper towel lined plate.
Discard all but 2 tablespoons of the bacon grease. Add peppers, celery and onions into Instant Pot and saute. Scrape the bottom of the pot as you go to release any sticking bits of bacon. Saute the vegetables for about 5 minutes.
Pour in the broth and scrape any remaining bits off the bottom of the pot.
Add in the black eyed peas, rice, salt, cayenne, basil, thyme, oregano, garlic powder, onion powder and bay leaf.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
Season to taste. Add the bacon into the pot and stir. Serve and enjoy!
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 04, 2022, 02:07:45 PM
Easy Chicken Pot Pie
This easy-to-make Chicken Pot Pie utilizes refrigerated pie crusts and rotisserie chicken to make a super delicious and comforting pot pie loaded with chicken, potatoes, peas, and carrots.
PREP: 20 mins
COOK: 30 mins
TOTAL: 50 mins

1 cup peeled and diced potato
3/4 cup sliced carrot
1/2 cup butter
2/3 cup diced onion
1 1/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk
3 cups shredded chicken from a rotisserie chicken
1 cup peas
2 refrigerated pie crusts
1 egg beaten together with 1 tablespoon water to make an egg wash

Instructions

Preheat oven to 425 degrees.

Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.

Melt 1/2 cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.

Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.

Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.

Stir in chicken and peas. Turn heat off.

Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into pie shell.

Place second pie crust on top and trim excess. Press the two pie crusts together to seal and crimp edge using your fingers.


Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.

Place on a baking sheet and place in oven and bake for 30 minutes.

Notes
You can easily double the recipe and freeze one for later.

Title: Re: What's for dinner? 2020
Post by: Amy on January 04, 2022, 02:28:37 PM
Patricia, that would make a lot of single serving pies that you could freeze. My Mom made a lot of pies for the freezer and would just put the top crust on them.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 04, 2022, 02:47:45 PM
I wish I'd known about just using a top crust when I was starting out and before I was swayed by fast, ready-to-eat foods.

Title: Re: What's for dinner? 2020
Post by: JaneS on January 04, 2022, 10:45:15 PM
That sounds good but it's definitely NOT Pennsylvania Dutch Chicken Pot Pie.  Mine is made in a pot and the dough is made from flour, butter and water, cut into squares and put into the juice with potatoes and chicken or ham and the broth.  It's more like a soup than a pie and is called pot pie because....TADA!...it's made in a POT!  Now I'm hungry for pot pie PA Dutch style!
Title: Re: What's for dinner? 2020
Post by: phyllis on January 05, 2022, 10:02:02 AM
We often eat Chicken or Beef Pot Pies but I don't make them.  Our "cooks", Mrs. Stouffer, Mrs. Marie Callender, and Mrs. Schwann make them for us.  And, no, Jane...they aren't like the traditional Penn. Dutch Pot Pie, at all.  But, they are all a good one-dish meal.  I need to put them on the grocery list.  Thanks for reminding me.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 05, 2022, 10:08:17 AM
I have a friend who uses refrigerated biscuit dough dropped on top of her pot pies for dumplings. There must be many variations of a simple dish.
Title: Re: What's for dinner? 2020
Post by: Amy on January 06, 2022, 02:48:49 PM


Slow Cooker Marie Callender's Potato Cheese Soup


A simple but delicious cheesy potato soup that you can make at home in your slow cooker! Similar to the recipe for potato cheese soup that you can order at Marie Callender's.

INGREDIENTS


3 Tbsp butter
2 cups finely diced onions
2 cups finely diced celery
4 cups chicken broth
2 tsp salt
½ tsp black pepper
1 tsp dried parsley
8 cups cubed Russet potatoes (peeled or unpeeled)
2 cups half and half

8 oz sharp cheddar cheese, grated
Salt and pepper to taste
Bacon crumbles, optional but tasty
INSTRUCTIONS
Heat a pan over medium-high heat add in the butter and swirl it around until it is melted. Add in the onions and celery and saute for about 5 minutes. Add the onions and celery into the slow cooker.
Add in the broth, salt, pepper, parsley and potatoes.
Cover and cook on low for 4-6 hours, or until potatoes are very soft.
Remove the lid. Use an immersion blender to blend the soup just until it is chunky and thickened a bit. You'll have some pureed potatoes and some chunks of potatoes.
Dip a half cup measuring cup into the soup and slowly whisk a tablespoon at a time into the half and half to temper it. Then add the half and half mixture into the soup. Add in the cheese and stir until melted. Salt and pepper to soup to taste.
Ladle the soup into bowls and serve topped with bacon crumbles, if desired. 
Title: Re: What's for dinner? 2020
Post by: Amy on January 06, 2022, 07:36:11 PM
instant pot tim mcgraw's chicken and dumplings
Slow cooker recipe included

INGREDIENTS

2 cups water
1 small whole chicken
1 tsp poultry seasoning
½ tsp kosher salt
Fresh ground pepper
2 cups all purpose flour
3 Tbsp shortening
½ cup buttermilk
2–3 tsp Better Than Bouillon Chicken Base
INSTRUCTIONS
Instant Pot Instructions:


Pour water into bottom of Instant Pot. Place a trivet in bottom of Instant Pot.
Remove the giblets and innards from the inside of the chicken cavity. Rinse off the chicken and pat dry with a paper towel. Weigh the chicken (this will let you know how long to cook it). Sprinkle the chicken with poultry seasoning, ½ tsp kosher salt and several grinds of fresh cracked pepper.
Place the chicken, breast side down, on top of the trivet. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes per pound of your chicken. My chicken was just over 4 pounds so I set the time for 25 minutes. When time is up let the pot sit for 10-15 minutes and then move valve to venting. Remove the lid. Place the chicken on a cutting board and let rest and cool down. Keep the water in the pot, you'll use it later.
Prepare dumplings by combining flour and shortening in a mixing bowl. Cut the shortening in well with a pastry blender. Add in buttermilk and stir with a spoon or your hands just until it comes together. Don't overmix.
Place the dough on the counter and press flat with the palms of your hands. Use a butter knife or a pizza cutter to slice dough into 1 inch squares.
Turn Instant Pot to saute (LESS) setting. Drop one square at a time into the water. Continue this until all of the dough is used. Let the dumplings simmer in the liquid for 10-15 minutes.
While dumplings are simmering remove the chicken from the bones. Add the chicken into the Instant Pot. Stir the Better than Bouillon, to taste, into the pot. This gives a lot of yummy flavor! Salt and pepper to taste.
Scoop into bowls and serve.
Slow Cooker Instructions:

Pour water into bottom of slow cooker.
Remove the giblets and neck from the inside of the chicken cavity. Rinse off the chicken and pat dry with a paper towel. Sprinkle the chicken with poultry seasoning, ½ tsp kosher salt and several grinds of fresh cracked pepper.
Place the chicken, breast side down, into the slow cooker. Cover and cook on low for 5-6 hours, or until thickest part of chicken reads 165° F.
Place the chicken on a cutting board and let rest and cool down. Keep the water in the slow cooker, you'll use it later.
Prepare dumplings by combining flour and shortening in a mixing bowl. Cut the shortening in well with a pastry blender. Add in buttermilk and stir with a spoon or your hands just until it comes together. Don't overmix.
Place the dough on the counter and press flat with the palms of your hands. Use a butter knife or a pizza cutter to slice dough into 1 inch squares.
Drop one square at a time into the water. Continue this until all of the dough is used. Turn slow cooker to high.
Remove the chicken from the bones. Add the chicken into the slow cooker. Stir the Better than Bouillon, to taste, into the pot. This gives a lot of yummy flavor! Cover and cook on high for 90 minutes to 2 hours.
Salt and pepper to taste. Scoop into bowls and serve.
Title: Re: What's for dinner? 2020
Post by: CallieOK on January 07, 2022, 09:08:01 PM
Beef Vegetable Soup

1 and 1/2 pounds lean ground beef
1 minced garlic clove
1 large onion, chopped
46 oz. can Vegetable Juice (V-8)
1 Tbs. brown sugar
3 10 3/4 oz. cans cream of celery soup (undiluted)
2 cups thinly sliced carrots
1 cup thinly sliced celery
1 tsp. salt
1/2 tsp. pepper
(or "to taste")

BROWN beef, garlic and onion until garlic and onion are tender and drain well.
Put in a large pot or a large slow cooker or crock pot.

ADD juice, sugar and soup. Stir well.

ADD carrots, celery and any other vegetable you might want.
Season.

SIMMER in pot until vegetables are tender.  COOK ON LOW for 8 hours in slow cooker.

Add some pasta at end of cooking if desired.
Title: Re: What's for dinner? 2020
Post by: CallieOK on January 07, 2022, 09:24:30 PM
Dump Cake (that goes well with Beef Vegetable Soup)

2 cans fruit pie filling (do not use cream filling)
1 package cake mix
1 cup melted oleo or butter (cooled)
1 package slivered almonds (or 1 cup chopped nuts of your choice)

MIX together cake mix and melted oleo.

POUR pie filling into greased cake pan (9 x 12)

SPREAD cake mix/oleo over top (use a knife to spread as evenly as possible)

SPRINKLE nuts on top.

BAKE at 350º for 55 minutes or until topping is browned.

Possible combinations:

Apple pie filling and Spice cake mix or Butter Pecan mix
Blueberry pie filling and White cake mix
Cherry pie filling and either Yellow or White cake mix
Apricot or Peach pie filling and Yellow or Spice cake mix

Recipe can be halved and baked in a 9" cake pan.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 09, 2022, 04:37:26 PM
Homemade Chicken and Noodle Casserole

Serves 8

Ingredients 

16 ounces of rigatoni, cooked according to the instructions on the box
4 cups of shredded rotisserie chicken
4 tablespoons of butter, divided
2 tablespoons of flour
1 cup of baby bella mushrooms, roughly chopped
1/2 small white onion, minced
3 cloves of garlic, minced
2 teaspoons of dried thyme
2 teaspoons of oregano
1/4 cup of heavy cream
2 cups of chicken stock
1 tablespoon of grated parmesan cheese
2 cups of mixed frozen carrots and peas
1 cup of shredded white cheddar cheese
1/4 cup of fried shallots
3/4 cup of panko breadcrumbs
Parsley for garnish
Salt and pepper to taste

Directions

1. In a large pot, melt 1 tablespoon of butter. Add the garlic, mushrooms and onion. Season with salt and pepper and sauté until the mixture begins to brown and become fragrant, about 8 minutes. Remove the mushroom mixture and set aside.

2. Add 2 more tablespoons of butter to the pot, and after it has melted, whisk in the flour. Once the mixture forms a thick, cohesive paste, continue to stir until it takes on a toasty color. While continuing to whisk, add the dried thyme, oregano, heavy cream and chicken stock. The mixture should become thick and velvety.

3. Add the grated parmesan cheese to the sauce and allow it to simmer, stirring occasionally, until it has reduced and thickened slightly, about 5 minutes.

4. Fold in the frozen carrots and peas, rotisserie chicken and mushroom mixture, followed by the pasta. Once it has all combined, add in the cup of white cheddar cheese.

5. Transfer the casserole filling to a prepared baking dish and set aside. Preheat the oven to 350 degrees.

6. While the oven is heating, sauté your panko breadcrumbs in the remaining tablespoon of butter until browned. Season with salt and pepper and toss with the fried shallots. Sprinkle this topping over the casserole.

7. Bake the casserole for 35 minutes. Remove from the oven and allow to stand for 5 minutes before garnishing with chopped fresh parsley.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 10, 2022, 02:27:45 PM
Cabbage Soup with Smoked Sausage  by: Christin Mahrlig

Cabbage Soup with Smoked Sausage is loaded with both cabbage and slices of smoked sausage. A little cream adds some richness to this comforting, hearty soup that's perfect for a winter meal. It's full of chunks of potato, carrots, and onion and is really more of a stew than a soup. Serve with cornbread or fresh bread for a filling meal.

Easy To Make
This is a really simple soup to make. Garlic, onion, carrot, dried thyme, chicken bouillon, a little brown sugar, and caraway seeds (optional) flavor the soup. The ingredient list is fairly long, but this recipe can be made in under 30 minutes if you prep as you cook.

Cabbage Soup with Smoked Sausage Storage
Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days.

Next time you need to warm your belly, try a bowl of this Cabbage Soup with Smoked Sausage.

Cabbage Soup with Smoked Sausage
A creamy and hearty soup loaded with cabbage and smoked sausage.

PREP: 10 mins
COOK: 25 mins
TOTAL: 35 mins
SERVINGS: 6 servings

Ingredients

1/2 tablespoon olive or vegetable oil
1 (16-ounce) package smoked Kielbasa sausage, cut into 1/4-inch slices
1 tablespoon butter
2 carrots, peeled and thinly sliced
1 medium sweet onion, chopped
2 cloves garlic, minced
1 small head green cabbage, chopped
1 (14.5-ounce) can chicken broth
1 1/2 cups water
1 chicken bouillon cube
2 medium potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon packed brown sugar
1/2 teaspoon black pepper
1/4 teaspoon caraway seeds, optional
1/4 teaspoon dried thyme
1/3 cup heavy cream

Instructions

Heat oil in a Dutch oven. Add sausage and cook until browned. Remove with a slotted spoon and set aside.
Add butter to the grease in the Dutch oven and cook carrots and onion over medium-heat until soft. Add garlic and cook 1 minute.

Add cabbage and cook and stir for a minute or two, until the cabbage wilts some.

Add potatoes, chicken broth, water, bouillon cube, and brown sugar.

Bring to a simmer, cover and cook until potatoes are soft.

Add sausage, black pepper, caraway seeds, thyme, and heavy cream. Bring to a simmer. Serve.


Title: Re: What's for dinner? 2020
Post by: Amy on January 10, 2022, 02:48:58 PM
I love cabbage soup and will try this one. Cutting cabbage up can be messy but I have a clean up crew of two (dogs) that also love cabbage.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 11, 2022, 12:36:27 PM
Crock Pot Cinnamon Roll Casserole   

PREP: 10 mins COOK: 2 hrs 30 mins TOTAL: 2 hrs 40 mins

Ingredients

2 (12-ounce) tubes cinnamon roll dough, each one cut in quarters
3 eggs
1/2 cup half-and-half or whipping cream
3 tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup chopped pecans, optional

Instructions

Spray a 6-quart crock pot with cooking spray.

Place cinnamon roll quarters evenly in crock pot.

In a medium bowl, whisk together eggs, half-and-half, maple syrup, vanilla, cinnamon, and nutmeg.

Slowly pour on top of cinnamon rolls.

Sprinkle pecans on top.

Spoon one of the containers of icing that came with the cinnamon rolls on top.

Place lid on crock pot and cook on LOW for 2 1/2 to 3 hours. If your crock pot runs hot, check after 3 hours. Cinnamon rolls should be golden brown along the edge and no longer gooey in the middle.

Once done, turn crock pot off and spoon second container of icing on top. Serve warm.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 11, 2022, 12:42:46 PM
Crock Pot Chicken and Gravy

Shredded white meat chicken is absolutely swimming in a thick, rich, and flavorful gravy. Serve it over white rice or mashed potatoes with a side of green beans or peas for a family meal like no other.

How to make Crock Pot Chicken and Gravy:

You'll need a 5 to 6-quart slow cooker.

The ingredients can be mixed together right in the crock pot so there are no dishes to clean for this meal. Just dump 2 packets of chicken gravy mix, a can of condensed chicken soup, 1 3/4 cups water, and some black pepper and garlic powder in the crock pot and stir.

Add the chicken, place the lid on top, and set to cook on LOW for 6 to 7 hours and walk away.

Remove the lid from the crock pot, stir in 1/3 cup of sour cream to give the gravy some creaminess, and shred the chicken. So easy!

Leftovers reheat well if you have any.

Ingredients

2 packets chicken gravy mix
1 (10-ounce) can condensed cream of chicken soup
1 3/4 cups water
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2.5 pounds boneless, skinless chicken breasts
1/3 cup sour cream

Instructions

Whisk together gravy packets, condensed soup, water, black pepper, and garlic powder in a 6-quart slow cooker.
Add chicken breasts.

Cover and cook on LOW for 6 to 7 hours.

Add sour cream and mix it in. Shred chicken with 2 forks.

Serve over rice or mashed potatoes.





Title: Re: What's for dinner? 2020
Post by: patricia19 on January 11, 2022, 12:48:33 PM
Slow Cooker Jambalaya

This Jambalaya has so many layers of flavors.
For some tomato flavor (I like a tomato-y Jambalaya), I used both diced tomatoes and tomato paste. For the liquid, I used a can of beef broth.  You could use chicken broth instead, but I like the deeper flavor that beef broth has.

For flavoring, I of course started with the Holy Trinity- onion, green pepper, and celery. Then I added garlic, bay leaves, oregano, basil, Cajun seasoning, Tabasco sauce, cayenne pepper, and Worcestershire to round out the flavors.

Recipe Tips
To prevent a mushy mess, I cooked the rice separately but used the cooking liquid from the crockpot to cook it in so that the rice soaked up all that flavor that had been simmering away in the crockpot.

This recipe makes a big crockpot full of Jambalaya. Six very large servings or if you serve it with plenty of bread and maybe a salad, you could probably stretch it to 10.

Ingredients

1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can beef broth
1 (8-ounce) can tomato paste
2 bay leaves
2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon Tony Chachere's Creole Seasoning
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 celery ribs, chopped
4 cloves garlic, minced
1 pound Andouille sausage or use kielbasa, cut into slices
2 chicken breasts, cut into 1-inch pieces
1/2 pound shrimp, peeled and deveined
1 1/2 cup white rice
1 tablespoon chopped fresh parsley

Instructions

Combine 1st 12 ingredients in a 6-quart slow cooker and stir to combine.

Add onion, green pepper, celery, garlic, sausage, and chicken. Stir to combine.
Cover crockpot and cook on LOW for 4 to 5 hours.

Set a larger strainer/sieve over a large bowl and pour about 75% of the liquid in the crockpot through a strainer. You should have about 3 cups to cook the rice in. Add water to get 3 cups if necessary.

Return all solids to crockpot. Stir in parsley and shrimp. Cover crockpot and cook on LOW for 30 minutes.

Meanwhile, bring the 3 cups of liquid to a boil. Stir in rice and cook according to package directions.
Add cooked rice to slow cooker and mix in. Serve.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 12, 2022, 02:07:59 AM
Bake your oatmeal tomorrow morning; a cross between a cookie and a muffin for one. Use a shallow pan. The recipe is easy to customize.

Baked Oats Recipe!

1. Preheat oven to 350

2. In a blender combine:

- 1/2 cup rolled oats
- 1/2 cup milk
- 1/2 banana
- 1 tsp baking powder (or 1/4 tsp baking soda if you don't have baking powder like me haha)
- 1/4 tsp vanilla extract
- Cinnamon

3. Pour into pan and top with chocolate chips

4. Bake for 20 min
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 12, 2022, 02:22:29 AM
A healthy, easy, sheet pan meal

One large Alaskan Sockeye salmon fillet.

One sweet potato

Fresh broccoli

Two lemons

Sesame or light olive oil, your choice


Set oven to preheat to 400. Wash and pat dry the sweet potato and broccoli. Cut the broccoli into florets and slice the sweet potato into coins. Place the sweet potato coins on the sheet pan, next place the broccoli florets.  Grind some black pepper and lightly salt if you prefer. Drizzle lightly with the oil you chose.

Place in the oven for fifteen minutes. After fifteen minutes, take out the sheet pan and place the salmon fillet on the final third of the sheet pan. Grind black pepper over the salmon and place three lemon slices across the fillet. Lightly drizzle with your preferred oil. Return the sheet pan to the oven for another fifteen minutes, checking for doneness after ten minutes. Adjust your cooking times as needed per your oven's performance.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 12, 2022, 03:49:25 PM
Slow Cooker Banana Bread Pudding
PREP TIME 40 mins COOK TIME 3 hrs SOAKING TIME 60 mins TOTAL TIME 4 hrs 40 mins SERVINGS 8 servings

Ingredients

For the bread pudding:

16-ounce French brioche loaf, cut into 3/4-inch cubes (12 cups)
1 tablespoon unsalted butter (softened)
8 large eggs
4 cups half-and-half
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) dark brown sugar, packed
1 tablespoon pure vanilla extract (bourbon vanilla recommended)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
3 medium ripe bananas, mashed

For the caramel sauce (Makes about 1 cup):

1 cup (200 g) sugar
1/4 cup water
1/4 cup heavy cream
4 tablespoons unsalted butter
1/4 teaspoon cinnamon
1/8 teaspoon salt

Method

Get ready:
Set the oven rack to the center position and preheat the oven to 300oF for toasting the bread. Grease the inside of a 6-quart slow cooker with the softened butter.

Toast the bread:
Spread the bread cubes in a single layer on a large sheet pan or two smaller pans. Bake for 20 minutes, stirring halfway through toasting. The bread should be lightly golden, dry, and crisp. Remove the bread cubes from the oven and let them cool for 10 minutes.

Once cool, transfer toasted bread to the slow cooker and arrange in an even layer.

Make the custard:
In a medium bowl, whisk the eggs. Add the half-and-half, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, salt, and mashed bananas to the bowl with the eggs, and whisk to combine.

Add the custard to the bread cubes:
Pour the custard mixture over bread. Press the bread into the liquid to submerge. Cover and transfer to the refrigerator for at least 60 minutes, or up to 24 hours.

Bring the casserole to room temperature:
Remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes.

Cook casserole:
Place the slow cooker insert into the slow cooker base, cover it with a lid, and cook it on the high setting for 2 1/2 to 3 1/2 hours, or on the low setting for 4 to 5 hours.

The casserole is ready when the custard is set in the center and puffy; it should not be runny or jiggle. It will shrink slightly once the heat is turned off. The center of the casserole should be above 175oF when tested with a thermometer.

Make the caramel sauce:
In a medium high-sided saucepan add the sugar and water. Set the pan over medium-low heat and let the sugar dissolve without stirring. This should take about 3 to 5 minutes.

When it's ready, the granules will be dissolved, and it will look just like gently bubbling clear water. (If you see sugar granules on the sides of the pan. Dip a pastry brush into a cup of tap water, and "paint" the inside of the pan with the wet brush to wash away any undissolved sugar.)

Once the sugar has dissolved completely, increase the heat to high and bring sugar to a low boil. Stir with a whisk until a deep amber color is formed and the temperature reads between 320oF to 340oF on a candy thermometer. This should take about 5 to 7 minutes. If your sugar boils rapidly, reduce the heat to medium high.

Remove the caramel from the heat.

Slowly and carefully whisk in 1/3 of the heavy cream in a thin stream. The caramel will bubble as the cream is added; allow it to subside before adding the rest of the cream. Whisk in the butter, cinnamon, and salt until smooth.

Let the sauce cool at room temperature for about 10 minutes before using, it will thicken as it cools, but still be pourable. (You can store the sauce in an airtight container for up to one week in the refrigerator.)

To serve:
Allow the casserole to rest for at least 15 minutes before serving. Serve warm with a scoop of vanilla ice cream, caramel sauce, and a sprinkle of cinnamon.




Title: Re: What's for dinner? 2020
Post by: Amy on January 12, 2022, 04:18:57 PM
Patricia, this sounds delicious!! To me bread pudding is comfort food.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 12, 2022, 04:40:31 PM
I've always thought so. My mom served it to us especially when we were ill.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 13, 2022, 01:18:36 AM
Delicious snack idea for those late nights.

In order,
Almond Flour Rosemary and Sea Salt Crackers or similar types
Creamed cheese
Cucumber slices
Smoked salmon strips
Freshly ground coarse black pepper
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 13, 2022, 03:14:13 PM
PORK CHOPS WITH SPICY PEACH SALSA

Tender grilled pork chops topped with a sweet and spicy peach salsa with crisp red onion, bell peppers, fresh lime juice, and Ro*Tel® Chipotle Tomatoes & Chiles

25 MINUTES PREP TIME 25 MINUTES TOTAL TIME 4 SERVINGS

Ingredients, (Brand names are per the Rotel Site);

PAM® Grilling Spray

1-1/4 cups chopped fresh peach (about 1 large peach)

1 can (10 oz each) Ro*Tel Chipotle Tomatoes & Chiles, drained

1/4 cup finely chopped red onion

1/4 cup finely chopped red bell pepper

2 tablespoons chopped fresh cilantro, you can substitute flat head parsley

2 tablespoons fresh lime juice

3/4 teaspoon kosher salt, divided

4 bone-in pork chops (about 6 ounces each)

DIRECTIONS
STEP ONE
Spray grate of outdoor grill with grilling spray. Preheat grill to medium-high heat according to manufacturer's directions. I used my lodge cast iron grill pan and my oven.  Meanwhile, stir together peaches, drained tomatoes, onion, bell pepper, cilantro, lime juice and 1/4 teaspoon of salt in a medium bowl; set aside.

STEP TWO
Season pork chops with remaining salt. Grill 8 to 10 minutes, turning once, until cooked through (145°). Remove and allow to rest for 5 minutes. Top pork with peach salsa; serve.

TIPS
If you're using fresh peaches, try grilling them! Halve each peach, remove the pits, and place the halves cut-side down on your preheated outdoor grill. Once the peaches are grilled to your liking, remove from the grill, chop, and continue making your salsa.

 This recipe is easily customizable and you can cook them in the oven or with an indoor style grill.
Title: Re: What's for dinner? 2020
Post by: Amy on January 15, 2022, 02:20:04 PM
Loaded Potato Soup

Ingredients
1 package (12 oz) bacon
1 1/2 cups chopped onion
6 cups Progresso™ chicken broth (from two 32-oz cartons)
2 lb baking potatoes, peeled, cubed
2/3 cup butter
3/4 cup Gold Medal™ all-purpose flour
4 cups milk
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup diced cooked ham
1 container (8 oz) sour cream
2 1/2 cups shredded sharp Cheddar cheese (10 oz)
3/4 cup sliced green onions

Steps
1
In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
2
In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
3
Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
4
Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
Tips from the Betty Crocker Kitchens
tip 1
A classic baking potato is the russet, which is one of the most starch-filled in the world of spuds. That starch is released as the potatoes cook in the broth, becoming part of the underpinning of a rich, thick soup.
tip 2
Think outside of the bowl for serving up soup. Serve in mugs for an extra cozy feel, or hallow out a round loaf of bread to create a bread bowl.
tip 3
Because of the milk and sour cream used in this recipe, it's not a candidate for freezing.
tip 4
A quick route to uniformly crisp pieces of bacon is to cut the slices crosswise into 1/2 inch pieces. Scrape them into the large skillet (cast-iron is an especially good pan for cooking bacon) and fry them over medium heat until deeply golden brown.
Nutrition
362 Calories, 25g Total Fat, 13g Protein, 20g Total Carbohydrate

Title: Re: What's for dinner? 2020
Post by: patricia19 on January 17, 2022, 05:20:15 PM
Southern Ghoulash

Southern Ghoulash is a hearty one-pot meal the whole family will enjoy. It's a quick, economical dinner with a hearty tomato meat sauce and pasta.

PREP: 10 mins
COOK: 25 mins
TOTAL: 35 mins
SERVINGS: 8 servings

Ingredients
2 pounds lean ground beef
1 yellow onion, chopped
1/2 red or green bell pepper, chopped
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 (28-ounce) can Tomato Sauce
1 (28-ounce) can diced tomatoes
1 1/2 tablespoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon Italian seasoning
1 teaspoon Cajun seasoning
1 teaspoon seasoned salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
2 bay leaves
2 cups water
3 cups uncooked elbow pasta
1 (11-ounce) can corn, drained
Shredded Cheddar cheese and sour cream for serving

Instructions

Heat a lightly greased Dutch oven over medium heat and add the ground beef, onion, and bell pepper. Break meat apart with a wooden spoon as it cooks.

Once meat is no longer pink, drain off any liquid/grease. Return Dutch oven to heat and add garlic and red pepper flakes. Cook 1 minute.

Add tomato sauce, diced tomatoes, Worcestershire sauce, sugar, Italian seasoning, Cajun seasoning, seasoned salt, paprika, pepper and bay leaves. Simmer 5 minutes.

Add water and pasta and simmer, covered, until pasta is cooked, about 15 minutes. Discard bay leaves.
Stir in corn and serve with cheddar cheese and sour cream.

Notes
I like a really meaty ghoulash so I use 2 pounds of ground beef, but you can get by with just using 1 pound.



Title: Re: What's for dinner? 2020
Post by: patricia19 on January 17, 2022, 05:23:45 PM
Instant Pot Cream Cheese Spaghetti with ground beef is fabulously creamy and rich. The pasta cooks right in the Instant Pot and it cooks perfectly. This is a meal you will want seconds of. Best part is this family meal can be made in under 30 minutes for a quick and easy weeknight meal.

PREP: 15 mins
COOK: 6 mins
TOTAL: 21 mins

Ingredients

1 pound lean ground beef
1 teaspoon garlic powder
1/2 teaspoon salt
2 teaspoons Italian seasoning
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
12 ounces uncooked thin spaghetti
2 1/2 cups water
1 (24-ounce) jar spaghetti sauce
1 (8-ounce) block cream cheese, cut into pieces and softened
1/3 cup freshly grated Parmesan cheese

Instructions

Lightly grease the insert to your Instant Pot.  Turn to "Saute" mode and add ground beef. Cook until browned on bottom, flip over and break it apart to crumble it. Cook until no longer pink. Drain any excess grease.

Turn Instant Pot off. Add garlic powder, salt, Italian seasoning, pepper, crushed red pepper and tomato paste. Stir to mix into ground beef.
Break spaghetti in half and add to Instant Pot.

Pour in water and spaghetti sauce. Make sure all spaghetti is submerged. Place lid on and set to Pressure Cook for 6 minutes.
Do a quick pressure release. Remove the lid. Add the cream cheese and Parmesan cheese. Stir it in. Place lid back on and let sit for a few minutes to completely melt the cream cheese. Stir again and serve.

Notes

Note: If using regular spaghetti, pressure cook for 8 minutes.




Title: Re: What's for dinner? 2020
Post by: patricia19 on January 17, 2022, 05:27:28 PM
Stovetop Sausage Mac and Cheese

Stovetop Sausage Mac and Cheese is super cheesy and can be made using only one pot in under 30 minutes.
PREP: 5 mins
COOK: 25 mins
TOTAL: 30 mins

Ingredients

1 pound Johnsonville Italian Mild Ground Sausage
1/2 onion, chopped
1 (14.5-ounce) can fire-roasted diced tomatoes
2 cups water
1/2 cup half-and-half
1 (8-ounce) package macaroni pasta
salt and pepper
2 cups shredded cheddar cheese

Instructions

Place sausage and onion in a large nonstick pan over medium-high heat. Cook, breaking sausage apart with a wooden spoon, until sausage is no longer pink.

Add diced tomatoes, water, half-and-half, and macaroni. Cook, stirring frequently for 12 to 14 minutes.

Season to taste with salt and pepper, keeping in mind that the cheddar cheese will add some saltiness.

Sprinkle cheese on top and stir until melted and mixed in. Remove from heat.
Title: Re: What's for dinner? 2020
Post by: Amy on January 18, 2022, 11:10:24 AM



Green Pepper Soup

2# browned hamburger (or ground Turkey) with diced onion. Drain & set aside
2 cups precooked brown rice - add later

In soup kettle combine following:
Diced celery (about 1 stalk)
Diced tomato - 28 oz can
Tomato soup - 1 can
Ketchup - 4 oz or 1/2 cup
2 green peppers - seeded & diced about 1/2"
Black pepper, Paprika and Cumin (1/4 tsp each)
Brown sugar - 2 Tbsp
Soy sauce - 1 Tbsp
Garlic granules or powder (1/8 tsp)
Beef broth or stock (28 oz) or make with dry boullion & water to make 3 - 4 cups

Add meat to soup and simmer. Add cooked rice towards end of cooking. Rice is precooked or it absorbs the liquid. Soup is thick and I want it thinned out so I add up to 1 quart tomato juice or V8 juice.

I think I would be tempted to use red peppers as they are not as bitter as the green.

Title: Re: What's for dinner? 2020
Post by: patricia19 on January 18, 2022, 01:09:59 PM
Shortcut Chicken Enchiladas

Ready in under an hour, this version of the Mexican favorite subs in store-bought rotisserie chicken and salsa for homemade fillings. It's a great use for that leftover half of a chicken, but if you have a whole chicken, you can easily double the recipe to make 8 to 12 servings.

Ingredients

One 15-ounce can refried beans (about 1 cup)

1/2 teaspoon dried oregano

12 ounces (3 cups) shredded Monterey Jack cheese

1/2 rotisserie chicken, meat shredded (about 2 1/4 cups), bones and skin discarded

Freshly ground black pepper

One 16-ounce jar medium-spicy tomato salsa

Twelve 6-inch corn tortillas

Sour cream and pickled jalapenos, for serving


DirectionsPreheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.

Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.
 
Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly.

Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.

Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 18, 2022, 01:14:36 PM
From The Food Network

Instant Pot Creamy Ranch Chicken Pasta

The internet loves this ready-in-a-hurry dish but too many versions are overly soupy or have curdled sauces. Our version uses chicken thighs because they stay moist and tender; we stir them into the cheese mixture after it is cooked to create a creamy, tangy mixture that is perfect over pasta.

Ingredients

2 boneless, skinless chicken thighs (about 8 ounces)

One 1-ounce package ranch-dressing seasoning mix 

1 pound penne pasta 

4 ounces cream cheese, at room temperature 

2 tablespoons sour cream, at room temperature 

1/4 cup sharp yellow Cheddar, shredded


Directions

Special equipment: a 6-quart Instant Pot® multi-cooker

Pat the chicken thighs dry with a paper towel and sprinkle all over with 1 tablespoon of the seasoning mix.

Add the penne to the 6-quart Instant Pot® and add 4 cups water to the pot. Place the chicken thighs on top of the penne. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes (see Cook's Note).

 After the pressure-cook cycle is complete, follow the manufacturer's guide for quick- release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board until cool enough to handle.

 
Meanwhile, combine the cream cheese, sour cream, Cheddar and remaining seasoning mix (about 2 tablespoons) in a large bowl. Set aside. 

Roughly chop the chicken into small pieces while it is still warm. Add the chicken to the cream-cheese mixture and stir to combine.

Add the chicken and cheese mixture to the pasta and stir until the cheese mixture melts and the pasta is well coated. 

Cook's Note
Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.

Title: Re: What's for dinner? 2020
Post by: patricia19 on January 18, 2022, 01:27:54 PM
Italian Chicken Sheet Pan Supper by Ree Drummond

Level: Easy Total: 45 min Active: 15 min Yield: 4 servings

Ingredients

1/4 cup balsamic vinegar

1 teaspoon dried parsley flakes

1 teaspoon dried basil

1 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

5 cloves garlic, minced

1 cup plus 3 tablespoons olive oil

8 bone-in, skin-on chicken thighs

1 pound green beans

2 cups mixed cherry tomatoes

1 loaf crusty ciabatta bread

2 tablespoons minced fresh parsley

Direcetions

Preheat the oven to 425 degrees F.

To a bowl or pitcher, add the vinegar, parsley, basil, salt, pepper, garlic and 1 cup of the olive oil. Whisk until well combined.

Put the chicken in a large zipper bag and pour in half the dressing. Seal the bag and squish to coat the chicken.
Trim the ends of the green beans and put in a large bowl with the tomatoes. Pour over the remaining dressing and toss.

Using tongs, arrange the chicken skin-side up on a sheet pan. Use a slotted spoon to transfer the beans and tomatoes to the sheet pan, leaving the excess marinade behind. Roast for 20 minutes.

Meanwhile, rip the bread into large chunks. Add to a bowl, drizzle with the remaining 3 tablespoons olive oil and toss.

After the chicken and vegetables have roasted for 20 minutes, shake the pan to prevent sticking, then add the bread chunks to the pan.

Continue to roast until the chicken is cooked through and the skin is golden and crisp, about another 10 minutes. Sprinkle the sheet pan with parsley and serve.








Title: Re: What's for dinner? 2020
Post by: patricia19 on January 18, 2022, 07:14:16 PM
SLOW COOKER SOUTHWEST CHICKEN CHILI

Creamy southwest chicken chili recipe made with corn, black beans and a zesty kick from RoTel

10 MINUTES PREP TIME 370 MINUTES TOTAL TIME 8 SERVINGS

Ingredients

PAM® Original No-Stick Cooking Spray

2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained

1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed

1 can (15.25 oz each) whole kernel corn, undrained

1 pkg (1.0 oz each) Ranch dip mix

1 tablespoon chili powder

1 teaspoon ground cumin

1 pkg (30 oz each) boneless skinless chicken breasts

1 pkg (8 oz each) cream cheese

Chopped cilantro and avocado, optional

DIRECTIONS
STEP ONE
Spray inside of 4-quart slow cooker with cooking spray. Place undrained tomatoes, beans, undrained corn, ranch mix, chili powder and cumin in slow cooker; stir to combine. Add chicken and cover with tomato mixture. Cover and cook on HIGH 4 hours or LOW 6 hours, until chicken is tender.

STEP TWO
Pull chicken into shreds with 2 forks. Cut cream cheese into 8 pieces; stir into chili until melted and combined. Top each serving with cilantro and avocado, if desired.



Title: Re: What's for dinner? 2020
Post by: patricia19 on January 18, 2022, 07:17:36 PM
SPICY CORN SOUP

Corn kernels with spicy jalapeno and zesty tomatoes are pureed to make a creamy corn soup while roasted corn kernels add texture and charred flavor

30 MINUTES PREP TIME 30 MINUTES TOTAL TIME 4 SERVINGS

Ingredients

2 tablespoons vegetable oil, divided

1 cup chopped yellow onion

1 jalapeno pepper, seeded and finely chopped

4 cups Birds Eye® Sweet Kernel Corn, divided

2 cups vegetable broth

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained

1 cup whole milk

1/2 teaspoon salt

1/2 cup heavy (whipping) cream

2 cups crushed tortilla chips

1/2 cup crumbled Cotija or feta cheese

1/4 cup chopped fresh cilantro

DIRECTIONS
STEP ONE
Heat 1 tablespoon oil in 5-quart saucepan or Dutch oven over medium heat. Add onion and jalapeno and cook until tender, about 10 minutes, stirring occasionally. Stir in 2 cups corn, broth, undrained tomatoes, milk and salt; bring to a boil. Reduce heat and simmer 10 minutes.

STEP TWO
Meanwhile, heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add remaining 2 cups corn and cook until golden brown, about 10 minutes, stirring occasionally.

STEP THREE
Puree soup using an immersion blender until smooth. Stir in cream and roasted corn kernels. Garnish servings with tortilla chips, cheese and cilantro.




Title: Re: What's for dinner? 2020
Post by: patricia19 on January 18, 2022, 11:45:08 PM
Ground Beef and Potatoes   From Erin at wellplated.com

A lover of flavor, I never interpreted the phrase "meat and potatoes" as a compliment. WELL, for neither the first (nor I am sure, last) time, my assumptions have been proven dead wrong. This easy recipe for Ground Beef and Potatoes is all the things I never imagined something as seemingly simple as fried potatoes and hamburger could be.

The Ingredients

Lean Ground Beef. The flavorful and scrumptious meat for this dish.

I don't typically use oil with ground beef (the fat in the beef is sufficient enough for it to cook without sticking), but if your beef is ultra lean and your pan seems dry at any point, you can drizzle in a bit of oil to prevent sticking.

Potatoes. Tender cubed potatoes are a slam dunk pairing with the ground beef. They're nutritious, crowd-pleasing, and pair beautifully with the spices in this dish.

Red Bell Pepper. Adds a touch of color, freshness, and sweetness.

Worcestershire Sauce. Gives the dish depth and umami flavor.

Dijon Mustard. Its tanginess pairs wonderfully with the potatoes.

Spices. A blend of smoked paprika, garlic powder, salt, pepper, and oregano elevates this dish from bland to something truly craveable.

Hot Sauce. For a delicious kick! Use a lot or use a little to fit your taste preferences.

The directions

Sauté the potatoes in oil.

Brown the beef with the vegetables, Worcestershire, mustard, spices, and hot sauce.

Cook until the vegetables are tender and the meat is cooked through. Add the green onions. Serve as desired and ENJOY!

Storage Tips
To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
To Reheat. Gently rewarm beef and potatoes in a skillet over medium-low heat.
To Freeze. I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed.

Leftover Ideas
I love to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg. You could also turn leftovers into a scramble by mixing in scrambled eggs instead.
Turn your leftovers into a portable meal by wrapping them into a whole wheat tortilla. Make sure to warm the filling up first. (Adding some cheese to the wrap would be scrumptious.)


Title: Re: What's for dinner? 2020
Post by: patricia19 on January 18, 2022, 11:58:03 PM
Homemade Hamburger Helper By Erin

Did you grow up eating Hamburger Helper? Today I have a recipe for Homemade Hamburger Helper that—and I say this as someone who regards the foods of her childhood with nostalgic respect—will beat the pants off of the stuff in the box!

I wanted to honor the spirit of the mix that held a place in our family pantry—the ultimate ease, creamy sauce, and family-friendly flavor—but use only real, healthy ingredients.

THE BEST TYPE OF PASTA TO USE FOR HAMBURGER HELPER
A short, sturdy noodle is best for Hamburger Helper. I used elbow pasta, but you could also try making this as a homemade Hamburger Helper penne, rotini, or rigatoni.

While making Hamburger Helper with egg noodles is traditional for some families, I am hesitant to recommend that shape here (same with homemade Hamburger Helper with spaghetti noodles). Since they are more delicate, I worry they would fall apart.

Beef Broth. Using beef broth in this recipe is important for creating the rich, savory sauce flavors.

Carrots + Onion + Garlic. A combination of carrots, onions, and garlic helps pack in added nutritional value and creates a deep base of flavor.

Nonfat Greek Yogurt. Instead of homemade Hamburger Helper with cream cheese, Greek yogurt is my wholesome way of thickening the sauce and creating a creamy texture.

Cheddar Cheese. Forget homemade Hamburger Helper with Velveeta. Sharp cheddar cheese melts perfectly into the sauce, helping to make it thick, rich, and DELISH!

While cheddar is my preference for this recipe (it melts well and the lightly sharp flavor gives the sauce dimension), you can swap another melty cheese of your choice. Colby jack, Monetary Jack, or mozzarella will give you a mild flavor. For a spicy Hamburger Helper, try pepper jack.

Hot Sauce. A dash of hot sauce adds the perfect amount of dimension and interest. This recipe isn't spicy, but if you'd like it to be, you can certainly add more.
Dijon Mustard. The thing that makes you stop and say, "Oooohh, that's good!! What is that?" In other words, don't skip it.
Smoked Paprika. A subtly smoky note.

The Directions

Sauté the onion and carrot with oil, salt, and pepper. Stir in the garlic.

Brown the beef. Add the hot sauce, Dijon, and paprika. Stir in the beef broth and water. Bring to a boil.

Add the pasta, stirring frequently.

Stir in the yogurt and cheese. Top with chives or parsley for some color, and ENJOY!

Storing, Freezing, and Reheating Homemade Hamburger Helper
To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
To Reheat. Rewarm Hamburger Helper in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

MEAL PLAN TIP
Chop the onion, carrots, and garlic up to 1 day in advance.




Title: Re: What's for dinner? 2020
Post by: patricia19 on January 20, 2022, 03:10:17 PM
Slow Cooker 3-Packet Roast   by: Christin Mahrlig

Slow Cooker 3-Packet Pot Roast- a tender, flavorful pot roast made with 3 packets: brown gravy mix, Ranch seasoning, and Italian Dressing mix. So much flavor and so easy to make!

The only other ingredients you'll need besides a packet of brown gravy mix, Ranch seasoning, and Italian dressing mix are a 2 1/2 to 4 pound chuck roast, black pepper, and crushed red pepper flakes. If you don't want any spice, leave the crushed red pepper flakes out.

Easy Dump and Go Recipe
You can sear the roast first in a pan to give it a little extra flavor, but this step can easily be skipped to save time and reduce dirty dishes.

Tasty Gravy
The packets create a super yummy gravy while the roast cooks. Optional: To thicken the gravy, add a cornstarch slurry to the slow cooker after you remove the pot roast and cook on HIGH for 20 minutes.

How To Serve
Since the roast has a delicious gravy, I like to serve it over mashed potatoes, white rice, or egg noodles. I take 2 forks and shred the meat some so that the gravy really coats it well. Great sides are roasted carrots, green peas, southern-style green beans, creamy mac and cheese, and lima beans.

Slow Cooker 3-Packet Roast

Slow Cooker 3-Packet Pot Roast- a tender, flavorful pot roast made with 3 packets: brown gravy mix, Ranch seasoning, and Italian Dressing mix.

 SERVINGS: 6

Ingredients

1 (2 1/2 to 4-pound) chuck roast
1 packet brown gravy mix
1 packet Ranch seasoning
1 packet Italian dressing (I use Good Seasons)
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 cup water
1 1/2 tablespoons cornstarch

Instructions
Optional- Sear the roast first.

Heat a pan over medium-high heat. Add 1 tablespoon of oil. Sear the roast until browned on both sides.

Place roast in 6-quart slow cooker.

Sprinkle gravy mix, ranch seasoning, and Italian dressing mix on top.

Sprinkle with black pepper and crushed red pepper flakes.

Pour water on top of roast.

Cover slow cooker and cook on LOW for 8 to 9 hours.

Remove the roast and place on a serving platter. Tent with foil to keep warm.

Whick together cornstarch with cold water and whisk into liquid in slow cooker. Cover and cook on HIGH for 20 minutes to thicken.

Note: To do this step faster, transfer to a pot and bring to a boil over high heat on the stove. Let simmer for 1 minute.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 20, 2022, 03:17:50 PM
White Chocolate Oatmeal Cookies  by: Christin Mahrlig

They have that soft and chewy texture that's so characteristic of oatmeal cookies and they only take 10 to 12 minutes to bake.

What Type of Oats To Use?
Either quick-cooking or old-fashioned oats can be used. Old-fashioned will result in heartier, chewier texture.

Equipment Needed For White Chocolate Oatmeal Cookies
Electric Mixer- either hand-held or stand mixer.
Parchment Paper
2 Baking Sheets
Wire Rack

Recipe Tip
Be sure to measure the flour correctly. Fluff it up in the bag or container, scoop it with a spoon into a dry measuring cup, and then level it with the back of a knife. Correctly measuring the flour helps prevent dry cookies.

Don't Overmix
Be careful not to overmix the cookie dough when you add the flour or you will have tough cookies. Just mix on LOW until all of the flour is incorporated.

Use an Ice Cream Scoop
To quickly form uniform-shaped cookies, use a medium spring-loaded ice cream scoop.

For extra flavor, add about 1/2 cup of Craisins.

Storage
Store cookies at room temperature in an airtight container for 5 to 6 days.

White Chocolate Oatmeal Cookies are loaded with white chocolate chips and pecans and flavored with a touch of cinnamon.
SERVINGS: 20

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups uncooked quick-cooking oats or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 1/2 teaspoons vanilla extract
2 cups white chocolate chips
1 cup chopped pecans

Instructions

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

In a medium bowl, mix together flour, oats, baking powder, baking soda, salt, and cinnamon. Set aside.

Using an electric mixer, beat butter, granulated sugar, and brown sugar until light and creamy.

Beat in eggs and vanilla extract.

With the mixer on low, gradually add flour mixture. Mix just until there is no visible dry flour.

Stir in white chocolate chips and pecans.

Use a medium scoop to drop the dough onto the prepared baking sheets, spacing them a few inches apart.

Bake for 10 to 12 minutes or until getting golden brown around the edges.

Let cool on baking sheets for a few minutes and then remove to a wire rack to cool completely.

Notes
I like to use salted butter for this recipe. You can use unsalted and add another 1/4 teaspoon of salt.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 20, 2022, 04:18:53 PM
Applesauce

About 8 servings

Ingredients

3 pounds of apples peeled, cored and sliced

1 7-ounce package of red, cinnamon candies

1 cup of sugar

Directions

I use my peeler/corer/slicing tool for the apples, and it makes it so much easier to prepare them. Just put everything in a Crockpot and stir. Cook on low for about 4 to 5 hours. (Your home will smell amazing.)
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 20, 2022, 04:20:09 PM
Beef Burgundy

Serves 6

Ingredients

2 pounds cubed steak (you do not have to brown this beforehand)

1 14-ounce can onion soup

1 package sliced mushrooms

1 chopped onion

1 tablespoon minced garlic

1 cup red wine or nonalcoholic substitute

1 package egg noodles, cooked

Directions

Put everything in a Crockpot except for the egg noodles and cook on low for 5 to 6 hours. Make egg noodles about a half hour before serving. Place a serving of noodles on each plate, and ladle beef burgundy on top.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 20, 2022, 04:21:00 PM
Buffalo Chicken Dip

About 3 cups

Ingredients

1 pound boneless, skinless chicken breast

½ cup hot sauce

½ cup ranch dressing

1 8-ounce package cream cheese, softened

1 cup shredded cheddar cheese

2 tablespoons blue cheese crumbles

Chips for serving (I like Fritos or corn chips)

Directions

Combine cream cheese, ranch dressing, blue cheese, cheddar cheese and wing sauce in a bowl. Spray your slow cooker with nonstick spray and add mixture. Cook on low for 2 to 3 hours until bubbly. Cook chicken in the oven at 350°F for 10 to15 minutes or until done, then shred with two forks. Add in Crockpot and cook for another half hour or so.


Title: Re: What's for dinner? 2020
Post by: patricia19 on January 20, 2022, 04:22:22 PM
Carrot Spoon Cake

Serves 10

Ingredients

1 box carrot cake

1 3.4-ounce box instant butterscotch pudding

1 cup water

2 cups shredded carrots

¾ cup canola oil

4 eggs

1 8-ounce can crushed pineapple

1 cup sour cream

1 cup raisins

Directions

Spray Crockpot with nonstick cooking spray. Combine all ingredients in a mixing bowl and beat with an electric mixer on medium speed for 2 minutes. Put in a slow cooker and cook on low for 5 hours. Serve warm with vanilla ice cream.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 20, 2022, 04:23:25 PM
Turkey Chili

Serves 5 or 6

Ingredients

2 pounds turkey burger, cooked

2 pounds frozen corn

2 14-ounce cans black beans

2 28-ounce cans plus 1 15-ounce can crushed tomatoes

3 peppers cut up (I like red and orange, but you can also use green)

1 onion cut up

2 tablespoons minced garlic

1 tablespoon chili powder

1 tablespoon cumin

Salt and pepper to taste

Directions

Brown turkey burger in a frying pan and add with all other ingredients to Crockpot. Cook on high for 4 hours, or on low for 8 hours.
Title: Re: What's for dinner? 2020
Post by: Amy on January 21, 2022, 09:20:43 AM
Easy Cherry Cobbler

Ingredients

Two 21- ounce cans Cherry Pie Filling and Topping

Cobbler Topping

3 cups White flour, I use bread flour
4 tablespoons White granulated sugar
1-1/2 tablespoons Baking powder
Dash of Salt
3 tablespoons Butter
3 tablespoons Vegetable shortening
3/4 cup Milk
2-3 Eggs, 3 medium or 2 large
3-4 tablespoons coarse raw sugar (optional for a crunchy top)

Instructions

Cobbler Topping for Cherry Pie Filling

Start by preheating your oven to (400°F) = (204°C). Grease a 9-inch by a 13-inch baking pan with butter. Combine the flour, sugar, baking powder, and salt, then stir until mixed. Now, cut in the butter and shortening with a pastry cutter to work the flour mixture. Beat the eggs and milk together. Pour the egg mixture into the flour mixture and stir with a fork until combined.

Place the CANNED CHERRY PIE filling into the buttered baking pan. Place dollops of the cobbler topping onto the cherries. Cover it as evenly as possible to make that "cobbled" look. Sprinkle additional coarse raw sugar on top of the cobbler.

Bake for 30-35 minutes, or until golden brown. Let the cobbler rest for 10-15 minutes before you serve it. Serve with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

If Using Fresh Cherries
Wash the cherries, remove the stems and seeds. Use 6-8 cups of fresh cherries, 1-1/2 tablespoons lemon juice, 2 teaspoons cornstarch, 1/4 cup brown sugar, 1/4 cup white granulated sugar, 1-1/2 teaspoons vanilla, 1/2 teaspoon cinnamon. Combine all of these ingredients in a bowl, mix thoroughly. Place the mixture in the buttered pan. Follow the instructions for the cobbler topping. Bake as directed.
Title: Re: What's for dinner? 2020
Post by: Amy on January 21, 2022, 03:54:17 PM
Fried Cabbage and Sausage (Stovetop and Instant pot)

Ingredients

4 ounces diced bacon
1 cup diced onion
16 ounces Polish smoked sausage cut into 2-inch slices
2 1/2 pounds cabbage sliced
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
Instructions
Core the cabbage and cut it into bite-size pieces, about ½-inch. Discard the core.
Slice the sausage into bite-sized or smaller pieces, about 1 to 2-inches.
Stovetop Method
In a large skillet over medium heat, sauté the diced bacon with the onions.
Add the sausage and cabbage, and cook until tender.

Season with black pepper, garlic powder, and celery salt.
Instant Pot Method
Set the Instant Pot to Sauté and brown the onions, bacon, and sausage in the Instant Pot.
Add the chopped cabbage.
Add garlic powder, celery salt, and pepper.
Since an Instant Pot requires some liquid to cook, pour in your choice of beef or pork broth. You can use water if you do not have either of the broths.
Close and secure the lid on the Instant Pot. Set it to manual HIGH pressure and the timer for 3 minutes.
When the timer goes off, do a quick release.
Notes
Other types of sausage work well in this recipe, try some of these varieties:
Smoked sausage
Bratwurst
Kielbasa
Nutrition
Calories: 102kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 120mg | Potassium: 298mg | Fiber: 3g | Sugar: 5g | Vitamin A: 140IU | Vitamin C: 53.4mg | Calcium: 61mg | Iron: 0.8mg
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on January 21, 2022, 04:09:46 PM
I have lost my mind looking for a recipe, which I thought I had saved to a folder when my printer wasn't working.  Obviously, I didn't.  But on second thought, I kept thinking it was a recipe that someone posted here (Patricia or Amy).  It was for an "easy banana bread" made with a cake mix and other ingredients.  Okay, help me out here!  If it was posted here.  I need it quick!  The bananas are just about past the "brown/over-ripe" stage and nearing throw in the trash stage. LOL
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 21, 2022, 04:18:39 PM
Joanne, how recent do you believe the recipe was posted? On December 31st, Amy posted this one.    https://www.seniorsandfriends.org/index.php?msg=210664


And I found these links     https://duckduckgo.com/?q=easy+banana+bread&atb=v303-1&ia=recipes

Title: Re: What's for dinner? 2020
Post by: Tomereader1 on January 21, 2022, 06:15:43 PM
That's it, Patricia (the first one)!  Thanks a million.  I knew I could count on you gals to help me.  (Makes me feel better that I could remember it being posted here, rather than on a Food website).  :D
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on January 21, 2022, 06:19:09 PM
Lots of variations on the DuckDuckGo link. Thanks.
Title: Re: What's for dinner? 2020
Post by: Amy on January 22, 2022, 01:25:51 PM
World's Greatest Cinnamon Rolls
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup butter,melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Directions
Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine,
salt, and eggs. Add flour and mix well. Knead the dough into a large ball,
using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a
warm place about 1 hour, or until doubled in size.
After the dough has doubled in size turn it out onto a lightly floured surface,
cover and let rest for 10 minutes. In a small bowl, combine brown sugar, butter
and cinnamon.
Roll dough into a 16×21 inch rectangle. Brush dough with butter, then sprinkle
with sugar/cinnamon mixture. Roll up dough starting along the long side and
cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover
and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven
to 350 degrees F.
Bake rolls in preheated oven until golden brown, about 20 minutes. While rolls
are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar,
vanilla extract and salt. As soon as rolls come out of the oven, remove them
from the pan. Spread any filling that has seeped out over the top and then
spread frosting on rolls before serving
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 22, 2022, 01:55:18 PM
Good morning! Joanne, you can also freeze the bananas; peel & bag before they go bad. I like to cut mine in half when I freeze them, as many of my recipes call for either sliced or half bananas.

Amy, I have that recipe; it's a good one!
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 22, 2022, 05:21:35 PM
Chewy Peanut Butter Chocolate Chip Cookies  From Allrecipes

Adjustable, Original recipe yields 24 servings

Prep:
15 mins
Cook:
15 mins
Additional:
30 mins
Total:
1 hr
Servings:
24
Yield:
2 dozen

Ingredients

½ cup butter, softened

½ cup peanut butter

1 cup packed brown sugar

½ cup white sugar

2 eggs

2 tablespoons light corn syrup

2 tablespoons water

2 teaspoons vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 cups chopped semisweet chocolate

Directions

Step 1
Preheat oven to 375 degrees F (190 degrees C).

Step 2
In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.

Step 3
Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

One responder doubled the recipe and instead of the chopped 2 cups of semi-sweet chocolate, she added half chopped sweet and half chopped chocolate chunks to make it more chocolatey





Title: Re: What's for dinner? 2020
Post by: Amy on January 22, 2022, 06:53:39 PM


The Secret To Cooking Large Mushrooms.


 Bake them first, before slicing them into a stew, or omelet.

Brush a sheet pan with oil and lay down fresh, cleaned mushrooms, stem up, lightly season with S&P. Bake them at around 350f until they just start to get browned and crisp on the edges and they look a little carmelized. Take them out and let them cool. You can then slice them up for a dish, or store them in a zippy.

Doing it this way keeps the mushrooms firm and meaty. Plus, the flavor is much more intense. I've used this method on Portabellas too.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 22, 2022, 06:59:23 PM
Thanks Amy. I use lots of larger sliced or whole mushrooms in my day-to-day cooking, and this sounds good to me!
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on January 23, 2022, 12:00:32 AM
Patricia & Amy, I made the 3 ingredient banana bread.  Had the two bananas on the hanger, and two frozen ones in the freezer.  The ones in the freezer were a mite too soft, squishy, the other two were okay.  The bread was good, had to cook it longer because of the 4 bananas. 

I did the trick with the cinnamon/sugar, and I like that a lot!  My house smells like bananas!  I ate about 3 slices. 

Got a lot accomplished today, although you can't "see" any of it.  Washed and dried one load, ran the dishwasher after all the baking.  Showered and shampooed.
My bathroom doesn't have a working heater, and I bought one of those little portable ones, and hooked it up in there.  Worked great.  Also used it three nights when the temps were in the 20's/low 30's to keep the laundry room warm so the pipes wouldn't burst again, like last year.

Tomorrow I will watch at least one football playoff game.  But my daughter is coming into town, so we will do something else; probably watch old Perry Mason re-runs!  Have a good night everyone, and I wish you all warmer temperatures!
Title: Re: What's for dinner? 2020
Post by: Amy on January 23, 2022, 04:56:38 PM
Best Crock Pot Chuck Roast

This is great for a busy day! It makes its own gravy and everything you need for a meal is right in the crock! Enjoy!

Cook time: 6 Hr  Prep time: 10 Min
Ingredients
3 lb chuck roast
1 can beef broth (14.5 oz)
1 can cream of celery soup (10.5 oz)
1 bag petite gold potatoes (1.5 lbs)
1 bag carrots (1 lb)
1 pkg mushrooms (8 oz)
1 envelope onion soup mix
1/4 c steak sauce
Directions
Test Kitchen Tips: In our slow cooker, the roast was done in 6 hours.
1. Place the roast in the slow cooker. Pour beef broth over the roast. Then pour the cream of celery soup.
2. Top the roast and around it with potatoes, carrots, and then mushrooms.
3. Pour the packet of onion soup mix over the top. Then top with steak sauce.
4. Place the lid and cook on High for 6-8 hours.
5. Cook until the roast and vegetables are cooked and tender.
Title: Re: What's for dinner? 2020
Post by: Amy on January 23, 2022, 04:59:34 PM
Patricia, last year I canned a lot of mushrooms for the first time. They turned out great, much to my surprise and I thought that next time I would do the baking of them then put in jars and can them. Better than the store bought canned mushrooms.

Tome, thank you for letting us know you tried the recipe...I think that using a butter pecan cake mix would work or even a lemon one also.....hmmm now you have me thinking!!

Title: Re: What's for dinner? 2020
Post by: patricia19 on January 23, 2022, 06:19:48 PM
Amy, I don't use canned mushrooms any longer. I buy those fresh and usually used them within five to seven days. I donated multiple cooking and boxed foods I didn't use or want, but they are still within their use-by dates. I seem to be going through yet another declutter phase, not by design but by sudden inclination. There are a lot of items here and there that have been sitting in corners simply unused.

One example is the Big Daddy fryer that I received for a Christmas gift in 2020 that has sat on the shelf unused all this time. Another is the pair of French Press coffee makers. One is a Swiss Bodrum brand I've never heard of but made of hard plastic and rubber parts. The other is an anodized and metal Barista Warrior with a temperature gauge on top. I have the directions but am a bit intimidated, so I haven't used either one yet. I'm still using my Mr. Coffee, although the French Press versions make a better cup?

I've carted two 33 gallon tubs for several years that I cannot bear to donate, but they never come out of the lidded tubs. One is small and medium stuffed animals that I've thought of donating to a hospital but, of course, not presently. The other is full of nice blazers, good costume jewelry, silk scarves, wool slacks, and silk blouses that I haven't worn since I retired in November 2013. I could let them go now except for Covid, and the donation place for those looking to start in those professions has been closed since 2020. And finally, my set of the small, medium, and large clothing that I've kept for a just-in-case scenario. An Independent senior apartment building is not a good donation spot for any of those items.
Title: Re: What's for dinner? 2020
Post by: Amy on January 24, 2022, 08:51:48 AM
Patricia, I don't buy canned mushrooms...too many chemicals in them . I canned these in water with a pinch of salt .

I have been giving away items that I no longer use to anyone that wants them. We did have a large George Forman grill but all it did was take up space. I have a smaller one which is perfect to use for two.

Can't tell you about all my stuffed animals and so far they are staying.....for now.

I need to purge a lot but until the right mood comes along they stay.
Title: Re: What's for dinner? 2020
Post by: Amy on January 24, 2022, 08:52:54 AM
Instant Pot Split Pea Soup

INGREDIENTS


1 pound dry split peas, sorted and rinsed
½ cup farro
2 cups diced ham
1 small onion, diced
2 ribs celery, diced
2 carrots, diced
2 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup water
½ teaspoon dried thyme
1 bay leaf
1 teaspoon kosher salt
½ teaspoon black pepper
INSTRUCTIONS
Add all of the ingredients to the pressure cooker pot; stir. 
Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 15 minutes. 
When cooking is complete, allow the pressure to release naturally for 10-15 minutes, then quick release any remaining pressure.
Remove bay leaves and stir. 
Taste and season with extra salt and pepper if needed.  Add extra broth or water if a thinner soup is desired.
Serve immediately with warm crusty bread for dipping.
NOTES

This is a very thick, hearty soup.  If you like it thinner, you can use only ½ pound of split peas or add extra chicken broth as needed after it's pressure cooked.
For the ham, I like to have the deli cut me a few thick of black forest ham (about ¼ inch thick) then I just cube it up.
The addition of farro gives the soup a delightful chew.  It can be left out if you prefer.
Make sure to allow at least a 10 minute natural pressure release.  Split peas are quite starchy and can create a lot of foam that could spray from the valve if you don't let it rest a minute.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 24, 2022, 03:07:57 PM
Spicy Bacon Wrapped Pineapple Bites

Spicy Bacon Wrapped Pineapple Bites make the perfect sweet, spicy, and salty finger food.
PREP: 10 mins COOK: 25 mins TOTAL: 35 mins

Ingredients

1 pineapple, peeled, cored and cut into bite-sized chunks
1 pound bacon, each slice cut in half
1/4 cup packed light brown sugar
1 tablespoon soy sauce
1 teaspoon ginger, grated
3/4 teaspoon cayenne pepper
1 tablespoon pineapple juice

Instructions

Preheat oven to 400 degrees. Set a rack inside a large baking sheet.

Wrap a piece of bacon around each pineapple chunk and secure with a toothpick. Place on rack.

In a small bowl, mix together brown sugar, soy sauce, ginger, cayenne pepper, and pineapple juice.

Spoon a little brown sugar mixture over each bacon-wrapped pineapple piece.

Place in oven for 25 to 30 minutes.


Notes

If you don't have pineapple juice, you can puree some pineapple to make some or substitute orange juice or apple juice.

Author: Christin Mahrlig

Title: Re: What's for dinner? 2020
Post by: Tomereader1 on January 24, 2022, 04:39:59 PM
Patricia you can send me one of the French Press coffee makers, and I will pay shipping and a gratuity!  I'd love to have one as everyone says coffee is so much better done that way. 
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 24, 2022, 04:49:43 PM
I know, everyone tells me that. I would take you up on that, but it would cost me a round trip, taxi, twelve dollars to the post office, and another $13.40 for the taxi to get to the store with mailing boxes and padding.
Title: Re: What's for dinner? 2020
Post by: Amy on January 24, 2022, 05:56:14 PM
Patricia , might be able to do the pineapple recipe in the air fryer.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 24, 2022, 06:16:16 PM
I don't see why not-of course I've never used an air fryer. The recipe is easily modified.
Title: Re: What's for dinner? 2020
Post by: Amy on January 24, 2022, 06:21:23 PM
Jane and I were just discussing recipes of pineapple dipped in sugar cinnamon but everything is better with bacon! ;)
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 24, 2022, 06:24:13 PM
With a tiny dash of nutmeg!

Joanne, I'm sure most stores in your area carry French Press coffee makers of various types. I know that Amazon and other online retailers do.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 24, 2022, 07:14:46 PM
Instant Pot® Lasagna Soup

Cook once, eat all week

Total Time:  0:30 minutes Total Time Prep:   0:05 minutes Preparation Time

Cook:  0:25 minutes Cook Time    Serves: 6  people


Difficulty Level: Easy
The cooking time for this Instant Pot recipe produces noodles that are slightly al dente. For more tender noodles, boil the soup on the Sauté setting for a few minutes after releasing the pressure. If you like a little heat, sprinkle on a pinch of crushed red pepper.

Ingredients
Cooking spray
4spray(s)

Uncooked onion(s)
1cup(s), chopped

Garlic clove(s)
3medium clove(s), finely chopped

Cooked chicken sausage(s)
8oz, thinly sliced

Uncooked lasagna noodles
6oz, about 7 noodles, broken into pieces

No-salt-added chicken stock
4cup(s)

Jarred fat-free marinara sauce
2cup(s)

Kosher salt
1⁄2tsp

Black pepper
1⁄2tsp, plus more for garnish

Shredded parmesan cheese
6Tbsp

Instructions

Press Sauté on a 6-quart Instant Pot. When Hot is displayed, coat the bottom of the pot with cooking spray. Cook the onion and garlic, stirring, until the onion is softened, about 3 minutes.

Add the sausage and cook for 2 minutes, stirring frequently. Stir in the pasta, stock, marinara, salt, black pepper, and 1 cup water.

Lock the lid, making sure the vent is closed. Press Pressure Cook and select High Pressure; set the cooking time for 3 minutes.

When the time is up, press Cancel to turn off the pot. Move the steam release valve to the Venting position to quickly release pressure. Remove the lid and ladle the soup into bowls. Sprinkle with the cheese.

Serving size: 1½ cups soup and 1 tbsp cheese

Title: Re: What's for dinner? 2020
Post by: Tomereader1 on January 25, 2022, 04:33:43 PM
Save $11 today on this bestselling go-to guide!Clean Slate: A Cookbook and Guide: Reset Your Health, Detox Your Body, and Feel Your Best by Editors of Martha Stewart Living190 rave reviews!It's time to hit the reset button. This book emphasizes eating clean, whole, unprocessed foods as part of a primarily plant-based diet, with delicious and healthy recipes that make it easy to do just that. Refreshing juices and smoothies, savory snacks, protein-packed main dishes, and even delectable desserts will keep you satisfied...Today's Bargain Price: $2.99 Patricia, does this title look familiar?
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 25, 2022, 05:04:53 PM
It sounds interesting, Joanne. I put in a sample request at Amazon and put it on my Book Ideas list. Thank you for thinking of me!

It does take some getting used to, and most of my favorite foods are no longer on offer. However, I've been on the diet with a few slip-ups since late summer. I've noticed better skin, hair, and nails, along with realizing I don't miss many of the foods I thought I would. For example, I've been craving a roast beef sandwich, but when I was at the store, the roast beef wasn't tempting. It seems that my cravings aren't really for the food but the past.

Many of the recipes I post here are past favorites or some recipe that reminds me of a previous discussion or a recipe someone else might like. I do, at times, post recipes that I use without listing my modifications.
Title: Re: What's for dinner? 2020
Post by: Amy on January 28, 2022, 04:14:08 PM


Instant Pot Total Dude Casserole

A meat, potatoes and gravy casserole that all the men in your life will love.

INGREDIENTS


3 ½ cups peeled and thinly sliced potatoes
1 pound lean ground beef
1 cup diced onion
1 tsp garlic powder
1 tsp onion powder
½ tsp kosher salt
½ tsp black pepper
1 packet dried onion soup mix

1 (10.75 oz) can Campbells Healthy Request Cream of Mushroom Soup
¾ cup evaporated milk
1 cup shredded colby jack cheese
INSTRUCTIONS
There are two methods to make this casserole.

Method 1 (more dishes, less cooking time):

Pour 1 cup water into bottom of Instant Pot. Place steamer basket into Instant Pot. Add the potatoes into the steamer basket. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes.
While potatoes are steaming, heat a pan over medium high heat. Brown the ground beef and the onion together for about 5 minutes. Drain off any excess grease. Add in the garlic powder, onion powder, kosher salt and pepper. Stir the cream of mushroom soup and the evaporated milk in with the meat.
Once potatoes are done release the pressure. Add the potatoes into the bottom of a pan used for pot-in-pot cooking and sprinkle in the onion soup mix and then toss to coat the potatoes in the onion soup mix.
Pour the cream of mushroom soup/meat mixture over the top of the potatoes. Sprinkle the top with cheese.
Pour 1 cup water into bottom of Instant Pot (there will still be water in there from steaming the potatoes but you'll need a bit more). Place the pot-in-pot pan on top of a trivet and lower the trivet into bottom of Instant Pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up move the valve to venting. Remove the lid and the pan.
Scoop onto plates and enjoy!
Method 2 (less dishes, more cooking time):

In a pan over medium-high heat or in your Instant Pot using the sauté setting brown the ground beef and the onion together for about 5 minutes. Drain off any grease. Add in the garlic powder, onion powder, kosher salt and pepper. Stir the cream of mushroom soup and the evaporated milk in with the meat.
Add the potatoes to a pan used for pot-in-pot cooking. Sprinkle the onion soup mix over the potatoes and toss the potatoes to coat. Spread them out so they aren't sticking right on top of each other.
Pour the cream of mushroom soup/meat mixture over the top of the potatoes. Sprinkle the top with cheese.
Cover the pan with foil. Pour 1 cup water into bottom of Instant Pot. Place the pot-in-pot pan on top of a trivet and lower the trivet into bottom of Instant Pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 40 minutes. When time is up move the valve to venting. Remove the lid, pan and foil.
Scoop onto plates and enjoy!
NOTES
Equipment used: 6 quart Instant Pot Duo 60 7 in 1*, OXO sling*, 3 quart liner* (I used this inside 6 quart liner on top of trivet for pot-in-pot cooking)

To make in the slow cooker or oven: Brown the ground beef and onions together. Drain excess grease. Stir in the garlic powder, onion powder, salt and pepper. In a small bowl stir together the cream of mushroom soup and the evaporated milk. In your slow cooker or a 9×9 inch pan layer the potatoes, soup mixture and then meat. For slow cooker, cover and cook on low for 6-8 hours or on high for 3-4 hours. For oven, bake at 350 F for 75 minutes. Sprinkle the cheese on top and let melt. Scoop onto plates and serve.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 28, 2022, 06:02:53 PM
Tex-Mex Nacho Scramble

Total Time 15 min Prep 10 min Cook 5 min Serves 2

Swap in roasted sweet potato slices for the tortilla chips for a gluten-free burst of color, nutrients, and flavor. A side of sliced mango would add freshness and fiber to your breakfast.

Ingredients

Unsalted butter 1 tsp

Uncooked scallion(s) 2 medium, thinly sliced

Egg white(s) 4 large Egg(s)

2 large egg(s)

Chili powder

¼ tsp, chipotle

Table salt

⅛ tsp Reduced-fat shredded Monterey Jack cheese

¼ cup(s) Tortilla chips 10 chip(s)

 salsa

¼ cup(s) Cilantro 2 Tbsp, chopped fresh or sub, parsley

Instructions

Melt butter in medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened, 2 minutes.

Lightly beat egg whites, eggs, chipotle powder, and salt in medium bowl. Add egg mixture to skillet and cook, stirring, until scrambled, about 3 minutes. Remove from heat and stir in cheese.

Divide tortilla chips evenly between 2 serving plates. Top evenly with egg mixture and salsa. Sprinkle with cilantro.

Serving size: 1 plate


Title: Re: What's for dinner? 2020
Post by: patricia19 on January 28, 2022, 06:12:52 PM


Penne with homemade Bolognese sauce

Total Time 1 hr 40 min Prep 25 min Cook 1 hr 15 min Serves 4

This Italian sauce transforms a humble ground turkey or beef package into a flavorful, multipurpose sauce that's delicious over pasta, zucchini noodles, or even a baked potato. Onion, celery, and carrots are traditional, but we've added in pancetta for savory richness. The wine adds depth to the sauce without tasting like alcohol, but you can substitute low-sodium beef broth, if you like. The 45 minutes of simmering help tenderize the meat and meld all the flavors together. The results are worth the effort.

Ingredients

Pancetta 2 oz, diced

Olive oil ½ Tbsp

Uncooked onion(s) ½ medium, finely chopped

Uncooked carrot(s) ½ large, finely chopped

Uncooked celery 1 rib(s), large, finely chopped

Canned tomato paste ½ Tbsp

Uncooked 95% lean ground turkey or  ground beef ½ pound(s)

Table salt ¼ tsp

Ground red pepper 1 pinch(es)

Ground nutmeg 1 pinch(es)

White wine 6 Tbsp, dry variety

Canned crushed tomatoes 1 cup(s)

Evaporated milk 2 Tbsp

Yellow lentil penne 1 box(es)

Instructions

In a medium, heavy pot or Dutch oven, cook pancetta over medium heat until crisp, stirring frequently, 5 to 6 minutes. Transfer to paper towels with a slotted spoon; set aside.

Add oil to pot and then add vegetables; cook, stirring frequently, until pan is nearly dry and vegetables are soft, 6 to 8 minutes. Stir in tomato paste; cook 1 minute. Add beef, salt, pepper and nutmeg; cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes.

Add wine; simmer, stirring often, until wine is reduced by half, about 5 minutes. Add tomatoes and reserved pancetta; bring to a boil over high heat. Reduce heat to a low simmer; cook, uncovered, stirring occasionally, for 45 minutes (add a bit of hot water if necessary to keep meat and vegetables from sticking).

Stir in milk; simmer for another 5 minutes. Taste, adjust seasoning and serve.

While sauce simmers, cook pasta according to package directions. Drain pasta; toss with sauce.

Serving size: about 1 1/4 cup pasta and 1/2 cup sauce


Title: Re: What's for dinner? 2020
Post by: patricia19 on January 30, 2022, 01:29:42 AM
Here's an easy, family-friendly all-in-one diner on a sheet pan: a combination of chicken breasts seasoned with citrus and fresh herbs, hearty Yukon gold potatoes, and tender broccoli florets. Lemon slices arranged over the pan imbue the entire meal with a bright, sunny flavor. We heat the sheet pan in the oven as it preheats so that the potatoes go onto a hot surface; this helps give them a delicious crust. Toward the end of cooking, we brush a little soy sauce onto the chicken to achieve more savory depth and richer color.

Ingredients

Cooking spray 4 spray(s)

Uncooked Yukon gold potato(es) 1 1⁄4pound(s), cut into chunks

Olive oil 2Tbsp, divided

Kosher salt 1tsp, divided

Black pepper 3⁄4tsp, divided

4 Uncooked boneless skinless chicken breast(s)

Fresh parsley 2Tbsp, chopped

Rosemary 1Tbsp, chopped

Garlic powder 1⁄2tsp

Lemon(s), divided

Uncooked broccoli  florets 12oz


Low sodium soy sauce 1Tbsp

Instructions

Place a large sheet pan in the oven. Preheat the oven to 425°F (leave the pan in the oven).

In a large bowl, toss the potatoes with 1 tbsp oil, ½ tsp salt, and ¼ tsp pepper. Carefully remove the hot pan from the oven and coat it with cooking spray.

Spread the potatoes onto the hot pan. Roast at 425°F for 15 minutes.

In another large bowl, combine the chicken, 1 tsp oil, ¼ tsp salt, ¼ tsp black pepper, parsley, rosemary, and garlic powder, tossing well to coat. Grate the zest and squeeze the juice from 1 lemon and toss with the chicken. Thinly slice the other lemon.

In the bowl used for the potatoes, combine the broccoli and the remaining 2 tsp oil, ¼ tsp salt, and ¼ tsp black pepper. After the potatoes have been roasted for 15 minutes, carefully remove the pan from the oven. Add the broccoli to the pan and stir to combine with the potatoes.

Clear 4 spots on the pan for the chicken and add the chicken breasts to the pan. Scatter the lemon slices over the pan. Roast for 15 minutes. Remove the pan from the oven and brush the chicken with the soy sauce; roast until the chicken is cooked through and the vegetables are tender, about 5 minutes more.

Serving size: 1 chicken breast and about 1½ cups vegetables
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 30, 2022, 01:07:57 PM
Hamburger Steak with Country Gravy

Hamburger Steak with Country Gravy- tender, seasoned ground beef patties is pan-fried and covered with a creamy, country gravy. Such a hearty and economical meal. Cooks up in under 20 minutes.

How To Serve
Serve with mashed potatoes or rice and green peas and you have a plate of pure comfort food. It's a blue-plate special at home. This southern meal will get rave reviews.

How To Make Hamburger Steaks With Country Gravy
You'll start with 1 1/2 pounds of ground beef and add 1/2 cup of breadcrumbs, 1 egg, and 1 tablespoon of ketchup to ensure the finished steak is tender and moist. For seasoning, there's Worcestershire sauce, seasoned salt, garlic powder, and onion powder.

Form 6 patties and pan fry in a tablespoon of oil for 4 to 5 minutes per side. You'll use the grease in the pan to make a quick and easy country gravy by adding a little butter and flour and then whisking in 3 cups of milk. Season with a little salt and pepper plus garlic powder and onion powder and it's ready to be served.

Recipe Tips
This weeknight dinner can be made even quicker if you premix the ground beef mixture ahead of time.

If the gravy is too thick, add a little more milk.

Add a pinch of cayenne pepper to the ground beef mixture or the gravy to spice this dish up some.

Ingredients

1 1/2 pounds ground beef
1/2 cup dry breadcrumbs
1 egg, lightly beaten
1 tablespoon ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon vegetable or canola oil

Country Gravy

2 tablespoons butter
1/4 cup all-purpose flour▢3 cups whole milk▢1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Instructions

In a large bowl, mix together ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, seasoned salt, pepper, garlic powder, and onion powder. Shape into 6 patties.

Heat a large nonstick skillet over medium-high heat. Add oil. When hot add the ground beef patties.
Cook for 4 to 5 minutes per side. Turn heat down to medium if they are browning too quickly.
Remove from pan and set aside.

You want about 2 tablespoons of grease in the pan. If you have more than that, pour the extra off. If you have less than 2 tablespoons, you'll use an extra tablespoon of butter to make up for it.

Add the butter to the skillet and melt it over medium heat. Add the flour. Cook and stir for 1 minute.
Gradually whisk in the milk. Bring to a simmer and add the garlic powder, onion powder, salt, and pepper to taste.

Simmer for 2 to 3 minutes to thicken. Spoon gravy over hamburger steak to serve.

Title: Re: What's for dinner? 2020
Post by: patricia19 on January 30, 2022, 01:12:44 PM
Instant Pot Creamy Shells and Beef

Instant Pot Creamy Shells and Beef is pure comfort food. This easy Instant Pot dinner recipe is so creamy and cheesy. Pasta shells and ground beef are cooked in a tomato sauce and then Parmesan cheese, cream, and cream cheese get mixed in. Instant Pot Creamy Shells and Beef is a little like homemade Hamburger Helper, only much, much better.

To make Instant Pot Creamy Shells and Beef, first use the saute mode to cook a pound of lean ground beef and a chopped onion. Then add your flavors- dried Italian seasoning, garlic powder, salt, pepper, and crushed red pepper flakes plus a tablespoon of tomato paste.

Once the ground beef is no longer pink, pour the uncooked pasta shells on top. Pour a jar of spaghetti sauce and 3 cups of water over the shells. Press the shells down into the liquid, but do not stir. Pressure cook on high for 5 minutes.

The pasta soaks up so much flavor cooking this way rather than just being boiled in water and then mixed into sauce.

After pressure cooking, do a manual release. Stir in 1 cup of Parmesan cheese, 1 cup of heavy cream, and 2 ounces of softened cream cheese.

This Instant Pot recipe is so easy and so delicious. Your family will be fighting over the leftovers.

Ingredients

1 tablespoon olive oil
1 medium yellow or sweet onion, diced
1 pound lean ground beef
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 (16-ounce) box medium pasta shells, uncooked
1 (24-ounce) jar pasta sauce
3 cups water
1 cup freshly grated Parmesan cheese
1 cup heavy cream
2 ounces cream cheese, cut into chunks and softened

Instructions

Add olive oil to the inner pot of an Instant Pot. Turn on "Saute" mode. Add onion and cook until starting to get soft.

Add ground beef and cook and crumble it with a wooden spoon until no longer pink. Turn Instant Pot off.

Add Italian seasoning, salt, pepper, garlic powder, crushed red pepper flakes and tomato paste and stir.

Pour shells on top of ground beef mixture.
 
Pour pasta sauce and water on top of shells. Do not stir, but press shells down into liquid with the back of a spoon.

Place lid on Instant Pot and make sure valve is in "sealing" position. Set to Pressure Cook on HIGH for 5 minutes.

Do a manual pressure release and when the pin drops, remove the lid. Stir in Parmesan cheese, heavy cream, and cream cheese. Serve.




Title: Re: What's for dinner? 2020
Post by: patricia19 on January 30, 2022, 02:51:59 PM
RAINBOW FRUIT SALAD

Arrange fruits on a platter to form a rainbow, drizzle with sweet and tangy honey-lime dressing and add a whoosh of Reddi-Wip to every serving for the perfect finishing touch

30 MINUTES PREP TIME 30 MINUTES TOTAL TIME 9 SERVINGS

INGREDIENTS

1/4 cup honey

1 teaspoon grated lime peel

2 tablespoons lime juice

1 tablespoon chopped fresh mint, optional

1 cup fresh raspberries

1 cup sliced fresh strawberries

3 fresh mandarin oranges, peeled and segmented

1 medium mango, peeled and chopped

1 cup chopped fresh pineapple

1 cup halved seedless green grapes

3 kiwi fruit, peeled and chopped

1-1/2 cups fresh blueberries

1-1/2 cups halved seedless red grapes

Reddi-wip® Original Dairy Whipped Topping

Directions

Whisk together lime zest, lime juice, honey and mint in small bowl. Arrange fruits to form a rainbow on a serving platter. Drizzle with dressing. Top servings with Reddi-wip.



Title: Re: What's for dinner? 2020
Post by: patricia19 on January 30, 2022, 02:55:47 PM
MINI TEX-MEX TURKEY MEATLOAVES

Ground turkey combined with flavorful tomatoes and taco seasoning bakes quickly in mini loaves for a fast weeknight meal

15 MINUTES PREP TIME 30 MINUTES TOTAL TIME 6 SERVINGS

INGREDIENTS

PAM® Original No-Stick Cooking Spray

1 pkg (20 oz each) lean ground turkey (93% lean)

1 egg

1/3 cup dry unseasoned bread crumbs

1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained, liquid reserved

1-1/2 tablespoons (about 1/2 of 1.25-oz pkg) 30% less sodium taco seasoning mix

1/4 cup finely shredded Mexican blend cheese

DIRECTIONS

STEP ONE
Preheat oven to 400°F. Spray 12 regular muffin cups with cooking spray.

STEP TWO
Mix turkey, egg, bread crumbs, drained tomatoes plus 1/4 cup reserved liquid and taco seasoning in medium bowl. Form into 12 balls (1/4 cup each) and place in muffin cups. Top each with 1 teaspoon cheese.

STEP THREE
Bake 18 to 20 minutes or until browned and cooked through (170°F).

TIPS
An ice cream scoop works well for scooping balls of the meat mixture into the muffin cups.




Title: Re: What's for dinner? 2020
Post by: patricia19 on January 30, 2022, 03:02:05 PM
Bacon Potato Pancakes...Crispy potato pancakes with bacon and thyme.

Prep: 20 mins Cook: 25 mins Total: 45 mins Servings: 6

Ingredients

4 slices bacon

4 Idaho potatoes, peeled and shredded

¼ cup all-purpose flour

2 eggs

4 garlic cloves, minced

1 tablespoon chopped fresh thyme

salt and ground black pepper to taste

vegetable oil for frying, or as needed

Directions

Step 1
Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; let cool and crumble. Reserve bacon drippings in skillet.

Step 2
Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.

Step 3
Pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer.

Step 4
Gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. Cook until browned, about 3 minutes on each side.



Title: Re: What's for dinner? 2020
Post by: patricia19 on January 30, 2022, 03:08:29 PM
Roasted Corn Chowder

Roasted fresh corn and potato chowder is hard to beat on a chilly day! For a twist, add just a few ounces of smoked salmon and have an incredible British Columbia-inspired smoked salmon corn chowder. Had this in a little cafe on a dock in Vancouver, BC while waiting for a sea plane to take me to the outer west coast of Vancouver Island for a late season salmon fishing trip. I spent several years playing around with it to recreate it. Don't know if I matched theirs exactly, but I have come up with this basic roasted corn chowder recipe that turns into a great smoked salmon chowder, too.  By Will Bullock

Prep: 30 mins Cook: 1 hr 25 mins Total: 1 hr 55 mins Servings: 8 Yield: 8 cups

Ingredients

3 tablespoons butter, divided

3 cups fresh white corn kernels

1 teaspoon dried tarragon

1 pound bacon

1 large onion, chopped

3 cups chicken stock, or as needed

6 potatoes, diced

¼ cup chopped fresh flat-leaf parsley

4 cloves garlic, chopped

1 teaspoon dried celery flakes

½ teaspoon paprika

½ cup half-and-half

salt and ground black pepper to taste

¼ cup shredded Cheddar cheese, or as needed (Optional)

Directions

Step 1
Preheat oven to 425 degrees F (220 degrees C).

Step 2
Melt 1 tablespoon butter in an oven-proof skillet over medium heat; stir in corn and tarragon and cook, stirring occasionally, until corn begins to brown, about 5 minutes.

Step 3
Place skillet with corn in the preheated oven; roast, stirring every 5 minutes until lightly browned but not dry, about 20 minutes.

Step 4
Place bacon in a Dutch oven over medium-high heat; cook, turning occasionally until evenly browned, about 10 minutes. Remove bacon slices; drain on paper towels. Pour off all but 1 tablespoon bacon fat.

Step 5
Heat reserved bacon fat in a Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown for about 15 minutes.

Step 6
Pour chicken stock over caramelized onions; stir, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil. Stir corn, potatoes, parsley, garlic, celery, and paprika into onion mixture. Crumble bacon, reserving about 1/4 cup for garnish, and stir bacon into soup. Reduce heat to low; simmer until potatoes are tender, about 30 minutes.

Step 7
Stir remaining 2 tablespoons butter and half-and-half into soup; season with salt and pepper. Sprinkle reserved bacon and Cheddar cheese over soup to serve.

Amy, I imagine that these last three recipes could be made via an Instapot?
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 02, 2022, 01:08:58 PM
Garlic Butter Chicken Bites (15-Minute Recipe!)

Tender, juicy, bite-sized chicken breast pieces are pan seared until beautifully golden brown and coated in a rich garlic and butter sauce. Does dinner get any better?

This is my something out of nothing dinner. You likely already have all of the ingredients on hand to make these and those that you don't can be swapped for other flavors.

I keep chicken stocked in the freezer, garlic lasts for weeks and the parsley is one herb I use in almost anything.

This is also my super lazy dinner. You'll love the quick prep and super-fast cook time.

A foolproof chicken recipe everyone can enjoy!

Ingredients Needed for This Easy Chicken Bites Recipe

Boneless skinless chicken breasts: You'll need about 3 medium for this recipe.

All-purpose flour: in a pinch bread flour or even cake flour would work too.

Italian seasoning: Or just substitute 1/2 tsp dried basil 1/2 tsp oregano and 1/2 tsp thyme.

Salt and pepper: I like to use a scant 1 tsp salt and 1/2 tsp pepper, but go with the amounts you prefer.

Olive oil: Just use standard refined olive oil not extra-virgin with a lower smoke point.

Butter: I like to use unsalted but salted will work fine.

Garlic: Only use fresh garlic here. It really is key to great flavor in this dish.

Fresh parsley: You can double this up for more herby flavor if preferred.

How to Make Garlic Butter Chicken Bites

Heat pan: Preheat a 12-inch non-stick skillet over medium-high heat.

Dry chicken (for a better sear): Dab chicken on all sides dry with paper towels.

Toss chicken with flour and seasonings: Sprinkle over flour and Italian seasoning, and season with desired amount of salt and pepper. Toss well to evenly coat (all flour should stick to chicken and not be left behind on cutting board, keep tossing if needed).

Heat oil and 1 Tbsp butter in skillet: Add 1 Tbsp olive oil and 1 Tbsp butter to skillet, butter should melt quickly. Tilt pan to evenly coat.

Sear chicken: Add chicken in an even layer, work to leave some space between pieces so they'll brown rather than steam. Let cook until nicely golden brown on bottom, about 3 minutes then flip to opposite side and cook 2 minutes longer, or until nearly cooked through.

Finish with butter, garlic and parsley: Add remaining 2 Tbsp butter in small pieces, garlic and parsley. Cook 1 minute longer.

Can I Use Chicken Thighs?
Yes. If you prefer chicken thighs those will work here too. Just go with boneless skinless and trim away visible fat, then cook about 1 minute longer.

What to Serve with Garlic Butter Chicken Bites?
To keep that super fast dinner idea going I like to serve it with:

Lemon Couscous, Pasta: Again a lemony pasta would be good or parmesan pasta

No knead bread: Melt in a little extra butter for sopping up with the bread, yum!

Sautéed vegetables: -you can leave out the garlic so it's not overkill)

Or steamed vegetables (like asparagus, carrots, or broccoli)

The easiest 15 minute recipe that requires minimal prep and a few basic ingredients, yet it wows with flavor! A new weeknight dinner staple!

Servings: 3 (or 4 smaller servings)

Prep 9 minutes Cook 6 minutes Ready in: 15 minutes

Ingredients

1 1/4 lbs. boneless skinless chicken breasts, cut into 1 1/4-inch pieces
2 Tbsp all-purpose flour
1 1/2 tsp Italian seasoning
Salt and freshly ground black pepper
1 Tbsp olive oil
3 Tbsp unsalted butter, divided
1 1/2 Tbsp minced fresh garlic (4 cloves)
2 Tbsp finely chopped fresh parsley*

Instructions

Preheat a 12-inch non-stick skillet over medium-high heat.

Dab chicken on all sides dry with paper towels.

Sprinkle flour, Italian seasoning, and desired amount of salt and pepper (I use about 3/4 tsp salt and 1/2 tsp pepper) over chicken. Toss well to evenly coat (all flour should stick to chicken and not be left behind on cutting board, keep tossing if needed).

Add 1 Tbsp olive oil and 1 Tbsp butter to skillet, butter should melt quickly. Tilt pan to evenly coat.

Add chicken in an even layer, work to leave some space between pieces so they'll brown rather than steam.

Let cook until nicely golden brown on bottom, about 3 minutes then flip to opposite side and cook 2 minutes longer, or until nearly cooked through.

Add remaining 2 Tbsp butter in small pieces, along with garlic and parsley. Cook 1 minute longer (chicken should be 165 in center and no longer be pink).

Serve right away.


Title: Re: What's for dinner? 2020
Post by: Amy on February 02, 2022, 02:43:38 PM
My friend knows  fella that works on a garlic farm and she gets a 25lb bag and luckily she shares with me so I have a lot of fresh garlic on hand.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 02, 2022, 03:51:14 PM
You can grow it here and also kits indoors, but I didn't want to pay the farm shares price of $244 per month this year or find an inaccessible place away from Farrah. Instead, I purchase the cloves or jars with bits in extra virgin olive oil.

The shares price isn't high for what you receive, but it has the dirt and stalks included along with many different veggies. I didn't want to pay again this year.
Title: Re: What's for dinner? 2020
Post by: Amy on February 03, 2022, 02:09:15 PM
Instant Pot Everything Soup (Slow cooker instructions at bottom of recipe.)


Prep Time: 15 minutes Cook Time: 5 minutes (plus 5 minute NPR) Yield: 4-6 servings

An easy dump and go soup with lentils, vegetables, tomato sauce, corn and salsa. A random assortment of ingredients that creates a delicious vegetarian soup.

Ingredients

4 cups vegetable broth
1 cup brown lentils
2 cups sliced carrots
1 cup sliced celery
1 cup diced onion
1/2 tsp dry thyme leaves
1 bay leave
1 tsp black pepper
1 (8 oz) can tomato sauce
1 cup mild salsa
1 cup corn (canned or frozen)
Parsley, for garnish
Sour cream, for topping
Croutons, for topping
Instructions
Instant Pot Instructions:

Add broth, lentils, carrots, celery, onion, thyme, bay leave and pepper into Instant Pot.
Cover and secure the lid. Make sure valve is set to sealing. Set the soup button to 5 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
Stir in the tomato sauce, salsa and corn.
Ladle into bowls and top with parsley, sour cream and croutons.
Slow Cooker Instructions:

Add broth, lentils, carrots, celery, onion, thyme, bay leave and pepper into slow cooker.
Cover and cook on low for 4-6 hours, or until lentils are tender.
Stir in the tomato sauce, salsa and corn.
Ladle into bowls and top with parsley, sour cream and croutons.


Title: Re: What's for dinner? 2020
Post by: patricia19 on February 03, 2022, 07:30:05 PM
That would make a good fish stew, Amy.
Title: Re: What's for dinner? 2020
Post by: Amy on February 05, 2022, 10:16:46 AM

Spinach and Fresh Fruit Salad

Raspberry vinegar gives the basil vinaigrette dressing a fresh accent that brings out the best in both the spinach and fruit.
Recipe Ingredients:
1/3 cup raspberry vinegar
3 tablespoons olive oil
1 1/2 teaspoons granulated sugar
1/4 teaspoon dried basil, crushed
1/8 teaspoon salt
8 cups fresh spinach, washed and chopped
2 cups red apple, thinly sliced
1 cup kiwifruit, thinly sliced
1 cup oranges, peeled and sectioned
1 cup strawberries, sliced
2 tablespoons sliced almonds, toasted
Cooking Directions:
1. Combine vinegar, olive oil, sugar, basil, and salt in small bowl; whisk until blended. Combine spinach, apple, kiwifruit, oranges, and strawberries in large bowl.
2. Add dressing to salad; toss well to coat. Sprinkle with almonds. Serve immediately.
Makes 8 servings.
 
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 05, 2022, 10:48:24 AM
I'd ask for a bigger bowl of that salad next time, Amy!
Title: Re: What's for dinner? 2020
Post by: Amy on February 05, 2022, 04:40:47 PM
Cowboy Chili Lasagna

Zesty Cowboy Chili Lasagna Recipe: This easy homemade lasagna combines the traditional Italian lasagna preparation with hearty American Cowboy Chili flavors! It's a fun twist on a beloved classic.

Preparation : 20
Cooking : 40
Total : 1 h 00

Ingredients

1 pound ground beef
8 ounce Mexican chorizo
1 large red onion, (peeled and chopped)
1 large red bell pepper, (seeded and chopped)
4 cloves garlic, (minced)
30 ounce canned red kidney beans, (drained )
28 ounce crushed tomatoes
7 ounce chopped green chiles
1 tablespoon ground ancho chile (or chili powder)
1 tablespoon ground cumin
1/3 cup chopped cilantro
8 ounce no-boil lasagna noodles (9-12 noodles)
12 ounce cream cheese, (softened)
4 cups shredded cheddar cheese

Recipe

Preheat the oven to 375 degrees F. Set out a 9X13 inch baking dish. Then set a large saucepot on the stovetop over medium heat.

Add the ground beef and chorizo to the saucepot. Break the meat into small pieces with a wooden spoon. Brown for several minutes, stirring to make sure the meat doesn't stick to the bottom of the pot. Then push the meat to the sides of the pot and add the chopped onions, bell pepper, and garlic. Saute for 3-5 minutes to soften the vegetables.

Add the kidney beans, crushed tomatoes, green chiles, ancho chile, cumin, and 1 teaspoon salt. Stir and bring to a simmer. Simmer for 10 minutes. Then turn off the heat and stir in the cilantro.

Meanwhile, determine whether you can fit 3 or 4 lasagna noodles in the pan in a single layer. Then either lay 9 or 12 lasagna noodles out on the countertop. (To make three layers.) Spread an equal amount of cream cheese over each dried lasagna noodle. 

Spread a small amount of chili over the bottom of the baking dish. Add 3-4 lasagna noodles, in a single layer, over the bottom of the pan. Sprinkle 1 1/3 cup shredded cheddar cheese over the noodles. Then add 2 large ladles of chili over the cheese and spread it out in an even layer.

Add a second layer of lasagna noodles with cream cheese, 1 1/3 cup shredded cheese, and chili in the same order as the first layer. On the final layer, add the lasagna noodles, all the remaining chili, then place the remaining 1 1/3 cups cheese on top of the chili.

Bake for 20-30 minutes, until the edges of the lasagna are bubbling, and the cheese is melted. Allow the lasagna to sit at least 5 minutes before cutting and serving.

Nutrition

servingSize : 1 square
calories : 589 kcal
carbohydrate : 42 g
protein : 33 g
fat : 33 g
saturatedFat : 16 g
cholesterol : 98 mg
sodium : 794 mg
fiber : 8 g
sugar : 7 g

Title: Re: What's for dinner? 2020
Post by: Amy on February 05, 2022, 04:41:58 PM
Patricia, I have had something similar to that salad and it is delicious...and yes BIG bowl please.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 07, 2022, 08:25:37 PM
Almond-Blueberry Cornmeal Muffins

Total Time 45 min Prep 15 min Cook 20 min Serves 6

Place the muffins in a zip-close plastic bag. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw at room temperature or on the defrost setting of the microwave.

Ingredients

Cooking spray 4 sprays

white whole wheat flour  ½ cup

Yellow cornmeal ¼ cup

Baking powder ½ tsp

Table salt  ¼ tsp

Low-fat buttermilk ¼ cup

2 large egg(s)

Canola oil 1 Tbsp

Orange zest 1½ tsp, grated

Unsweetened frozen blueberries ¼ cup, or fresh

Sugar 2 tsp, raw/turbinado

Sliced almonds 2 tsp

Instructions

Preheat oven to 375°F.

Line a 6-cup muffin pan with paper liners and spray liners with nonstick spray.

Stir together flour, cornmeal, baking powder, and salt in a medium bowl.

Whisk together buttermilk, granulated sugar, eggs, oil, and orange zest in a small bowl.

Add buttermilk mixture to flour mixture and stir just until blended. Stir in blueberries.

Spoon batter into paper liners.

Sprinkle tops evenly with turbinado sugar and almonds.

Bake until muffins are golden and a toothpick inserted into centers comes out with a few moist crumbs attached for about 20 minutes. Transfer to a rack to cool completely.

Serving size: 1 muffin



Title: Re: What's for dinner? 2020
Post by: patricia19 on February 08, 2022, 01:56:30 PM
This Jamaican Curry Shrimp is another quintessential, quick, and easy Jamaican recipe that's a staple on my dinner table. I dare you not to get hooked.

Ingredients:

1 lb jumbo shrimp peeled and deveined
2.5 Tablespoons Jamaican curry powder separated
1 teaspoon all-purpose seasoning
2 Tablespoons olive oil
1 medium yellow onion sliced
1 medium red bell pepper sliced
1 medium green bell pepper sliced
1 scotch bonnet pepper seeds removed and sliced (optional)
3 cloves garlic chopped
13.5 oz can of unsweetened coconut milk
½ Tablespoon ketchup
4 sprigs of thyme or ½ tsp dried thyme
Salt and pepper

Instructions:

Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes while you prepare the other ingredients like chopping your onions, peppers, and garlic.

Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper, if using, and chopped garlic and stir for 5 minutes, until peppers are slightly softened.

Add 1.5 Tablespoons of curry powder to the skillet and stir for an additional minute.

Then add coconut milk, seasoned shrimp, ketchup, and thyme, making sure the shrimp is covered in the sauce.

Allow the sauce to come to a simmer and continue to cook over medium heat, stirring occasionally and flipping the shrimp halfway, until the shrimp is fully cooked on both sides. This should take about 5-6 minutes. Salt and pepper to taste.

Notes:
This curry creates a rich and delicious sauce because I use a whole can of coconut milk. If you like your sauce a little thinner, sub half of the coconut milk with water. I use Blue Mountain Jamaican curry powder for this recipe. Make sure to keep the heat on medium to avoid scorching the sauce. If your sauce begins to scorch, turn your heat down to medium-low. This dish is deliciously served over white rice. If you're not a fan of spice, omit the scotch bonnet pepper.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 09, 2022, 01:54:38 PM
Panera Chicken and Wild Rice Soup

From Insanely Good Recipes.com

Ingredients

Chicken Broth – The base of the soup.

Chicken Breast Halves – I like to use leftover rotisserie chicken for this recipe because it's less hassle and has more flavor! The chicken can either be cubed or shredded.

Long-Grain Wild Rice Blend + Seasoning Packet – You'll need both the rice and the seasoning packet. Ben's Rice works wonderfully well here.

Ground Black Pepper – A little bit of spice goes a long way.

All-Purpose Flour – The thickening agent that makes the broth rich and creamy.

Butter – Besides being used to cook the vegetables in, the butter also creates the roux – a mixture that thickens soups and stews – together with the flour

Cup Carrot, Celery, Onion – Called mirepoix, this trio of vegetables is a wonderful flavor base to many soups, stews, and sauces.

Light Cream – For an extra creamy broth.

Tips and Tricks For the Best Soup

This recipe uses a roux, which is a mix of melted butter and flour, to make the soup creamy. You can also use a starch slurry by combining 1-2 tablespoon of flour or cornstarch with a bit of water and adding it to the pot of soup.

While you can use fresh chicken for this recipe, I prefer leftover rotisserie. It's a great way to use leftovers, plus its flavor gives the soup more character.

Try adding other meats, too, like shredded turkey, sliced ham, and bacon bits.

Be sure not to overcook the vegetables. You'll want them to be soft, but still a bit firm for texture.

For a lighter version, use light cream, half-light cream, or half milk instead of regular cream.

Season the soup with your choice of herbs, spices, and seasonings. Make it your own!

Aside from wild rice, regular rice and orzo pasta will work, too. Just adjust the cooking time depending on the type of grain you're using.

The soup is a complete meal on its own, but these side dishes make a great companion:

Biscuits, Crackers, or Dinner Rolls

Salad

Grilled Cheese Sandwich

Serve the soup in a bread bowl!

Store leftover soup in an air-tight container and refrigerate for up to 3 days.

Alternative Ingredients

Gluten-free soup: use gluten-free flour and chicken stock.

Creamier soup: use heavy cream instead of light cream.

More heat: Add red pepper flakes or paprika.

Want a more yellow soup, just like Panera's? Add a dash of turmeric towards the end of cooking.

Can I Freeze the Soup?

Definitely. The beauty of this soup is that it freezes well.

If you want this copycat soup available to your whenever you're craving it, simply double the recipe and freeze leftovers for up to 3 to 4 months.

I like to place the soup in Ziploc bags. That way, I can lay them flat on the freezer and stack them on top of each other.

The night before serving it, thaw the soup in the fridge and reheat it on the stovetop or in the microwave the next day.

Alternatively, you can also place the sealed soup bag in warm water to defrost it much faster.

If the soup has thickened too much during reheating, gradually pour chicken broth, water, or milk and stir until you get your desired consistency.

Panera Chicken and Wild Rice Soup (Copycat Recipe)
Servings 6-8 servings Prep time 20 minutes Cooking time 40 minutes

INGREDIENTS

6 cups chicken broth

2 boneless chicken boneless breast halves, cooked and cubed

1 (6-ounce) package quick-cooking long-grain wild rice blend + seasoning packet

1/2 teaspoon ground black pepper

1/2 cup all-purpose flour

3/4 cup butter

1 cup carrot, diced

1 cup celery, diced

1 cup onion, diced

3 cups light cream

DIRECTIONS

Combine the pepper and flour. Set the mixture aside.

In a large pot over medium heat, combine the broth and chicken and bring it to a boil. Stir in the rice. Cover and remove it from heat.

Melt the butter in a medium saucepan over medium heat. Add the carrots, celery, and onion and cook, stirring occasionally, for 5 minutes. Stir in the rice seasoning packet and cook further until the vegetables are softened, about 5 more minutes.

Add the pepper-flour mixture and stir constantly until a roux is formed. Continue to stir for 3-4 more minutes to cook the flour.

Gradually whisk in the cream until smooth. Cook it for 5 more minutes, or until it's thick.
Pour the cream broth into the pot of chicken and rice. Cook it over medium heat until the rice is ready, about 15 to 20 minutes. Serve it and enjoy!

Alternative Method for Traditional Rice:

Cook the rice in the broth for 25 minutes over medium heat before combining it with the cream stock.


Title: Re: What's for dinner? 2020
Post by: patricia19 on February 11, 2022, 12:51:40 PM
Filet Mignon for Two with Sweet Potato Mash

A small quantity of compound butter, seasoned with garlic and herbs, makes a simple but delicious finish for a tender steak. We have rounded out this colorful healthy meal with roasted broccolini and mashed sweet potato--the perfect impressive yet easy dinner for date night-in.

Active: 40 mins Total: 40 mins Servings: 2

Ingredients

1 tablespoon butter, slightly softened

½ teaspoon minced garlic

1 teaspoon chopped fresh herbs, such as thyme, rosemary and/or chives

1 small sweet potato (about 8 ounces), peeled and cut into 1/2-inch pieces

¼ cup low-fat milk

¾ teaspoon ground pepper, divided

½ teaspoon salt, divided

1 bunch broccolini, trimmed and halved lengthwise if large

4 teaspoons extra-virgin olive oil, divided

2 4-ounce filet mignon steaks, about 1 1/4 inches thick

Directions

Step 1
Preheat oven to 425 degrees F.

Step 2
Combine butter, garlic and herbs in a small bowl. Set aside.

Step 3
Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add sweet potato, cover and steam until tender, about 10 minutes. Transfer to a medium bowl. Add milk, 1 teaspoon of the herb butter, 1/4 teaspoon pepper and 1/8 teaspoon salt. Mash with a large fork or potato masher to desired consistency. Cover and keep warm.

Step 4
Toss broccolini with 2 teaspoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a large bowl. Place the broccolini on one half of a large rimmed baking sheet and roast until beginning to soften, about 10 minutes.

Step 5
Pat steaks dry with paper towel and season both sides with 1/4 teaspoon each salt and pepper. Heat the remaining 2 teaspoons oil in a medium skillet over medium-high heat. Cook the steaks, turning once, until browned on both sides, 1 to 2 minutes per side. Remove the broccolini from the oven and stir.

Place the seared steaks on the empty half of the baking sheet. Return to the oven and roast until the broccolini has softened and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare. Transfer each steak to a plate and top each one with 1 teaspoon of the herb butter. Serve with the broccolini and mashed sweet potato.

Title: Re: What's for dinner? 2020
Post by: Amy on February 11, 2022, 02:36:02 PM
Instant Pot Split Pea Soup
Instant Pot Split Pea Soup has lots of flavor, and is a comforting, warm hug in a bowl! With ham, onion, garlic and thyme. You can also make this vegetarian or vegan.

Course Soup
Cuisine American
Keyword pressure cooker split pea soup recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings 6 - 8
Calories 325 kcal
Author Sandy Clifton
Ingredients
1 Tbsp Olive Oil
2 Tbsp Butter
1 Onion, diced
3 Stalks of Celery, diced
2 Bay Leaves
1/4 tsp Thyme Leaves, dried
3 Carrots, chopped
4 cloves Garlic, pressed or finely minced
1/4 tsp Pepper
6 cups Chicken or Vegetable Broth low sodium (use only 5 cups for a thick soup, 7 cups for a thinner soup)
1 lb Green Split Peas, rinsed and sorted (unsoaked)
1 tsp Liquid Smoke (Optional) for vegetarian version
1/2 tsp Kosher Salt (add last, after cooking, if needed) (1/4 tsp table salt)
Use any of these for your meat (or a combination of them)
6 slices Bacon (Optional) chopped
2 small Ham Hocks (Optional) Not very meaty, but add a nice smoky flavor and richness.
1 Leftover Ham Bone (Optional) I like to use this with the diced ham
2 - 3 cups Diced Leftover Ham (Optional)
Instructions
Turn the pressure cooker on to the Sauté function. Let it warm up and add the olive oil and butter.

Add the onion, celery, bay leaves, and thyme. Cook, stirring occasionally, until onion starts to turn translucent.

Add the carrots, garlic, bacon or ham, if using, and pepper. Cook for a minute.

Add the broth and ham bone or ham hocks, if using (Add liquid smoke, if using, for vegetarian method). Let come to a simmer.

Stir in the split peas.

Place the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.

Cancel the sauté function and Choose Pressure Cook/Manual, and use the + or - or dial to choose 18 minutes. High pressure. It will take a few minutes for the pot to come to pressure.

When the cooking time has finished, let the pot sit undisturbed for 15 minutes to naturally release some of the pressure. Then turn the steam release knob to Venting to quick release the remaining pressure.

When the pin in the lid drops down, carefully open the lid, facing away from you. Remove the bay leaves and the bone or ham hocks, if you used them.

Taste and add the salt as desired.

Serve hot. The soup will thicken quite a bit when it cools, that is normal.

Recipe Notes
If you want a Vegetarian or Vegan soup, omit the butter (for vegan), use vegetable broth, and try some liquid smoke to give the soup a nice smoky hint of flavor.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 11, 2022, 03:59:50 PM
Sounds good, Amy; I'll have to see if I can translate that for the back of the stove cook.
Title: Re: What's for dinner? 2020
Post by: Amy on February 11, 2022, 04:50:14 PM
Patricia, I would just throw it all together in a heavy pot  and let it simmer...careful that it doesn't stick on the bottom though.
Edited to add  cook on low 7 to 8 hrs in a slow cooker.
Title: Re: What's for dinner? 2020
Post by: Amy on February 12, 2022, 01:07:29 PM


Creamy Pineapple Lemon Jello

Ingredients
3 oz pkg instant lemon pudding
2 cups milk
1 cup sour cream
1 15 oz can crushed pineapple
2 3 oz pkg lemon jello
2 cups boiling water
Instructions
Mix pudding with milk as directed on package.
Add sour cream and beat until smooth.
Drain pineapple and reserve juice.
Dissolve jello in boiling water. Add the reserved pineapple juice to jello and let it cool.
Mix jello mixture with pudding and stir until smooth. It is much easier to get the mixture to incorporate smoothly with a whisk. Fold in pineapple and chill in the refrigerator until set. You can pour the jello into a large bowl and scoop it out after it is set, but if you pour the jello into individual parfait dishes, it will set up much faster.
Nutrition
Calories: 244kcal | Carbohydrates: 41g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 206mg | Potassium: 189mg | Fiber: 1g | Sugar: 30g | Vitamin A: 305IU | Vitamin C: 5mg | Calcium: 112mg | Iron: 1mg
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 13, 2022, 12:59:14 PM
Hamburger Steak with Country Gravy

Hamburger Steak with Country Gravy- tender, seasoned ground beef patties are pan-fried and covered with a creamy, country gravy. Such a hearty and economical meal. Cooks up in under 20 minutes.

How To Serve
Serve with mashed potatoes or rice and green peas and you have a plate of pure comfort food. It's a blue-plate special at home. This southern meal will get rave reviews.

How To Make Hamburger Steaks With Country Gravy
You'll start with 1 1/2 pounds of ground beef and add 1/2 cup of breadcrumbs, 1 egg, and 1 tablespoon of ketchup to ensure the finished steak is tender and moist. For seasoning there's Worcestershire sauce, seaosned salt, garlic powder, and onion powder.

Form 6 patties and pan fry in a tablespoon of oil for 4 to 5 minutes per side. You'll use the grease in the pan to make a quick and easy country gravy by adding a little butter and flour and then whisking in 3 cups of milk. Season with a little salt and pepper plus garlic powder and onion powder and it's ready to be served.

Recipe Tips
This weeknight dinner can be made even quicker if you premix the ground beef mixture ahead of time.

If the gravy is too thick, add a little more milk.

Add a pinch of cayenne pepper to the ground beef mixture or the gravy to spice this dish up some.

Hamburger Steak with Country Gravy

PREP: 5 mins COOK: 13 mins  SERVINGS: 6

Ingredients

1 1/2 pounds ground beef
1/2 cup dry breadcrumbs
1 egg, lightly beaten
1 tablespoon ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon vegetable or canola oil


Country Gravy

2 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Instructions

In a large bowl, mix together ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, seasoned salt, pepper, garlic powder, and onion powder. Shape into 6 patties.

Heat a large nonstick skillet over medium-high heat. Add oil. When hot add the ground beef patties.

Cook for 4 to 5 minutes per side.

Turn heat down to medium if they are browning too quickly.

Remove from pan and set aside.

You want about 2 tablespoons of grease in the pan. If you have more than that, pour the extra off. If you have less than 2 tablespoons, you'll use an extra tablespoon of butter to make up for it.

Add the butter to the skillet and melt it over medium heat.

Add the flour. Cook and stir for 1 minute.

Gradually whisk in the milk. Bring to a simmer and add the garlic powder, onion powder and salt and pepper to taste.

Simmer 2 to 3 minutes to thicken. Spoon gravy over hamburger steak to serve.

Title: Re: What's for dinner? 2020
Post by: patricia19 on February 13, 2022, 01:05:45 PM
Stovetop Sausage Mac and Cheese

Stovetop Sausage Mac and Cheese make a hearty family meal and it can be made in under 30 minutes using only one pan.

I love the flavor that ground sausage adds to mac and cheese and the fact that it makes it feel more like a main dish.


PREP: 5 mins COOK: 25 mins  TOTAL: 30 mins Servings 6

Ingredients

1 pound Johnsonville Italian Mild Ground Sausage
1/2 onion, chopped
1 (14.5-ounce) can fire-roasted diced tomatoes
2 cups water
1/2 cup half-and-half
1 (8-ounce) package macaroni pasta
  salt and pepper
2 cups shredded cheddar cheese

Instructions
Place sausage and onion in a large nonstick pan over medium-high heat.

Cook, breaking sausage apart with a wooden spoon until sausage is no longer pink.

Add diced tomatoes, water, half-and-half, and macaroni.

Cook, stirring frequently for 12 to 14 minutes.

Season to taste with salt and pepper, keeping in mind that the cheddar cheese will add some saltiness.

Sprinkle cheese on top and stir until melted and mixed in.

Remove from heat.


Title: Re: What's for dinner? 2020
Post by: patricia19 on February 13, 2022, 01:11:21 PM
Creamy Chicken Bog

Creamy Chicken Bog is easy, inexpensive southern comfort food. It's a simple combination of rice, chicken, and sausage and it is pure perfection. Serve with a side of cornbread or some homemade biscuits for a fill-your-belly southern meal!


PREP: 1 hr 5 mins COOK: 55 mins TOTAL: 2 hrs Servings 8

Ingredients

1 (4 to 5-pound) whole chicken
2 teaspoons salt
1/2 teaspoon pepper
1 celery rib, cut into 2-inch pieces
1 pound hot ground breakfast sausage
1 medium onion, diced
1 (14-ounce) package smoked sausage, sliced
2 cups uncooked rice
1 can condensed cream of chicken soup, undiluted
4 cups cooking liquid
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 chicken bouillon cube
1 bay leaf

Instructions

Place chicken in a large Dutch oven.

Cover with water and add salt, pepper, and celery.

Bring to a boil, reduce heat to a simmer. Simmer for 50 minutes.

Remove chicken and place on a cutting board. Let cool.

Pour liquid through a fine-meshed sieve and set aside.

Lightly grease the now empty Dutch oven.

Add the breakfast sausage and cook, breaking it apart as it cooks.
When it is about halfway cooked, add onion and smoked sausage.

Continue to cook until onion is soft and sausage is cooked through.

Add the rice, soup, 4 cups cooking liquid, black pepper, garlic powder, Italian seasoning, chicken bouillon cube, and bay leaf.

Shred chicken and add it to the Dutch oven.

Stir everything together. Place lid on top and cook in a 350 degree oven for 55 to 60 minutes.

Amy, I'm sure this is adaptable to an Instapot.

Title: Re: What's for dinner? 2020
Post by: Amy on February 13, 2022, 01:21:48 PM
Patricia, all these recipes sound like comfort food to me. Stick to your ribs meals :) Yes, I don't see why that can't be adapted to the IP. Right now I have a mess of baked beans cooking in it.one hour and thirty min and no soaking the beans till it is done. :thumbup:
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 13, 2022, 01:39:18 PM
Sounds good to me! I also save beans cooked by themselves to add a few here and there to various dishes. They're easy to freeze and the resulting water can be added to dishes with more flavor

I should edit that last to add in even more flavor.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 14, 2022, 06:09:56 PM
Sloppy Joe Casserole

Like sloppy Joes? Then you'll love this sloppy Joe casserole recipe. This kid-friendly dinner has the classic sloppy Joe flavors kids love, while parents will like all the veggies that are packed in to make it a healthy meal.

Ingredients

2 ¼ cups whole-wheat elbow noodles (10 ounces)

1 tablespoon canola oil

1 pound ground turkey

2 ½ cups riced cauliflower

2 cups chopped red bell peppers

1 ½ cups chopped yellow onions

1 cup grated carrots

5 cloves garlic, minced

1 (15 ounce) can no-salt-added tomato sauce

1 ½ tablespoons light brown sugar

1 tablespoon reduced-sodium Worcestershire sauce

2 teaspoons dry mustard

1 ¼ teaspoons kosher salt

1 teaspoon ground pepper

1 cup shredded sharp Cheddar cheese

Directions

Step 1
Preheat oven to 400 degrees F. Cook pasta according to package directions. Drain; set aside.

Step 2
Meanwhile, heat oil in a 12-inch cast-iron skillet over high heat. Add turkey; cook, stirring to crumble, until lightly browned, 4 to 5 minutes. Add cauliflower, bell peppers, onions, carrots and garlic; cook, stirring often, until the vegetables are softened, 5 to 7 minutes. Add tomato sauce, brown sugar, Worcestershire, mustard, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to medium; simmer, stirring occasionally, for 2 minutes.

Step 3
Stir the cooked pasta into the turkey mixture; sprinkle evenly with cheese. Bake until the cheese is melted, 5 to 7 minutes.
Title: Re: What's for dinner? 2020
Post by: Skhilled on February 17, 2022, 11:29:23 AM
Quote from: Amy on February 13, 2022, 01:21:48 PMPatricia, all these recipes sound like comfort food to me. Stick to your ribs meals :) Yes, I don't see why that can't be adapted to the IP. Right now I have a mess of baked beans cooking in it.one hour and thirty min and no soaking the beans till it is done. :thumbup:
Adding baking soda to the beans and cooking them in boiling water for an hour? ;)
Title: Re: What's for dinner? 2020
Post by: Skhilled on February 17, 2022, 12:08:44 PM
This is what I'm making for dinner for today and tomorrow - Proscuitto Wrapped Cod with Lemon-Caper Sauce:

This is pretty damn good!  (https://www.ourfamilyforum.org/FamilyForum/Smileys/default/eat.png)

Ingredients:
4 (6-8 ounce) skinless cod fillets, about 1 inch thick each and even thickness
1/2 tsp pepper
8 thin slices prosciutto (about 4 ounces)
1 tbsp veggie oil
4 tbsp unsalted butter, room temperature
2 tbsp capers, rinsed and minced
2 tbsp minced fresh parsley
1 tsp grated lemon zest plus 1 tbsp lemon juice
1 garlic clove minced

Directions:
1.  Put an oven rack on the upper middle or upper 3rd position. Heat oven to 450°. Pat cod dry with paper towels and sprinkle with pepper. Wrap each fillet width-wise with 2 slices of prosciutto, overlapped as needed to cover the cod.

2.  Heat oil in a 12-inch oven safe skillet over medium-high heat until just smoking. Brown the cod lightly on both sides, 2-4 minutes. Transfer the skillet to the oven and bake until cod flakes apart when prodded with a paring knife and registers 135°, about 8 minutes.

3.  Using potholders or a dry dish towel, remove the skillet from the oven. Transfer the cod to a plate. Being careful of the hot skillet handle, add butter, capers, parsley, lemon zest, lemon juice, and garlic to the now-empty skillet. Cook over medium heat, swirling skillet, until butter has melted. Spoon butter sauce over the cod and serve!

Enjoy!

Notes:
You can use other sauces if you are not a fan of butter sauces on your fish but this one is quite tasty!!!
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 17, 2022, 12:21:41 PM
The Best Red Cabbage Salad

From AllRecipes    serves 8

Ingredients

½ cup white sugar

4 tablespoons grated yellow onion

1 tablespoon celery salt

1 large head red cabbage, thinly sliced

⅓ cup cider vinegar

⅓ cup olive oil

fresh ground black pepper to taste

1 cup crumbled blue cheese

1 cup slivered toasted almonds

Directions

Step 1
Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.

Step 2
Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 17, 2022, 01:10:48 PM
Stuffed Peppers My Way

Ingredients

1 cup water

½ cup uncooked Arborio rice

2 green bell peppers, halved and seeded

1 tablespoon olive oil

2 green onions, thinly sliced

1 teaspoon dried basil

1 teaspoon Italian seasoning

1 teaspoon salt

1 pinch ground black pepper

1 tomato, diced

½ cup crumbled feta cheese

Directions

Step 1
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Step 2
In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.

Step 3
Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.

Step 4
While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.

Step 5
Return to the oven for 5 minutes. Serve immediately.



Title: Re: What's for dinner? 2020
Post by: patricia19 on February 17, 2022, 01:15:10 PM
Pork and Pepper Stir Fry

Prep: 30 mins Cook: 10 mins Additional: 30 mins Total: 1 hr 10 mins Servings: 4

Marinade:

¼ cup rice wine vinegar

2 tablespoons minced garlic

1 tablespoon brown sugar

5 tablespoons olive oil

salt and pepper to taste

Stir Fry:

4 boneless pork loin chops, cut into bite-sized pieces

5 tablespoons vegetable oil

3 tablespoons finely chopped fresh ginger root

1 tablespoon hot chile paste

5 tablespoons teriyaki sauce

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

salt and pepper to taste

¼ cup blanched slivered almonds

2 tablespoons chopped fresh mint
 
Directions

Step 1
In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.

Step 2
Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.

Step 3
Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.



Title: Re: What's for dinner? 2020
Post by: patricia19 on February 17, 2022, 01:27:44 PM
Creamy salmon, leek & potato traybake

From BBC's Good Food

Prep: 5 mins Cook: 35 mins Serves  2

Ingredients

250g baby potatoes , thickly sliced

2 tbsp olive oil

1 leek , halved, washed and sliced

1 garlic clove , crushed

70ml double cream

1 tbsp capers , plus extra to serve

1 tbsp chives , plus extra to serve

2 skinless salmon fillets

mixed rocket salad , to serve (optional)

Method
STEP 1
Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.

STEP 2
Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.

STEP 3
Heat the grill to high. Pour the creamy leek mixture over the potatoes, then set the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.
Title: Re: What's for dinner? 2020
Post by: JaneS on February 18, 2022, 10:31:28 PM
Frankie came up with the following recipe, I made it and we both ate it.  It's GREAT!

STUFFED BELL PEPPER SOUP

INGREDIENTS

2 lbs ground beef
2 bell peppers (diced)
1 onion (chopped)
3 cloves garlic
1 tsp. Slap ya Mama (or Mexican hot seasoning)
1 tsp. black pepper
1 tsp. red pepper flakes
1 T. Worcestershire Sauce
14.5 oz. can diced tomatoes
14.5 oz. can crushed tomatoes
32 oz. beef broth
1 c. uncooked rice

1.  In a large pot or Dutch oven over medium heat, cook ground beef, onions, bell peppers, and seasonings until meat is no longer pink.  Add minced garlic, stir and cook for two additional minutes.  Drain and return to pot.  (I usede very lean hamburger and I did not drain it.)

2.  Add tomatoes, crushed tomatoes, worcestershire sauce, beef broth and rice.  Stir.

3  Bring to a boil, reduce heat, cover and cook until rice is tender, approximately 25 to 30 minutes.

4.  Ladle soup into individual bowls and top with cheese.

5.  ENJOY!  WE BOTH DID!!!




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Title: Re: What's for dinner? 2020
Post by: Skhilled on February 19, 2022, 06:17:24 PM
Bourbon Chicken Wings Recipe

Ingredients:
3/4 cups soy sauce
3/4 cups brown sugar
3/4 teaspoons garlic powder
1 teaspoons ground ginger
1/2 small onion, minced
3/4 cups Bourbon
2 pounds chicken wings
3 tablespoons white wine

Directions:
In a large bowl, combine soy sauce, brown sugar, garlic powder, ginger, onion and bourbon; stir until sugar has dissolved. Add chicken and stir to coat. Cover and refrigerate for several hours or overnight.

Place chicken and the marinade in an 8 x 8 inch glass baking dish and bake in a preheated 350°F. oven for 45 minutes, basting every 10 minutes with pan juices. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat over medium heat and add white wine. Stir and add chicken. Serve with pan juices over cooked rice.

Notes:
You can substitute the onion with shallots, green onions, or maybe fennel/anise.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 19, 2022, 06:50:14 PM
Southwestern Steak Salad

This 4 servings steak salad recipe is packed with fresh summer corn, ripe tomatoes, and silky avocado. It might be hard to imagine that this healthy dinner can be whipped up quickly, but the secret is in the timing. While the steak is cooking under the broiler, you'll have plenty of time to whisk together the lightened-up creamy chipotle dressing and assemble the rest of the salad. Serve with crumbled tortilla chips for an extra crunch.

Ingredients

1 pound flank steak, trimmed

1 ½ teaspoon ground cumin

¾ teaspoon salt, divided

¼ teaspoon freshly ground pepper

6 tablespoons reduced-fat sour cream

2 tablespoons extra-virgin olive oil

2 tablespoons white vinegar

1-2 tablespoons minced chipotle peppers in adobo sauce (see Tip)

6 cups sliced romaine lettuce

1 ½ cups corn kernels, fresh or frozen

1 firm-ripe avocado, diced

2 medium tomatoes, cut into wedges

½ cup shredded Mexican cheese blend

Directions

Step 1
Position oven rack about 3 inches from heat source; preheat broiler to high. Coat a broiler-safe pan with cooking spray.

Step 2
Sprinkle steak with cumin, 1/2 teaspoon salt and pepper. Place on the prepared pan and broil, turning once, until an instant-read thermometer inserted in the thickest part registers 125 degrees -130 degrees F for medium-rare, 3 to 6 minutes per side. Let rest for 5 minutes. Thinly slice across the grain, then chop into bite-size pieces.

Step 3
Meanwhile, whisk sour cream, oil, vinegar, chipotles to taste and the remaining 1/4 teaspoon salt in a large bowl. Transfer 4 tablespoons of the dressing to a small bowl. Add romaine, corn and avocado to the large bowl; toss to coat. Divide the salad and tomato wedges among 4 plates. Top each with cheese, the chopped steak and 1 tablespoon of the reserved dressing.

Tips
Look for small cans of smoky chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.

Nutrition Facts
Serving Size: about 2 cups
Per Serving: 456 calories; protein 32.6g; carbohydrates 20.3g; dietary fiber 7g; sugars 6.2g; fat 28.5g; saturated fat 8.7g; cholesterol 92.4mg; vitamin a iu 7001IU; vitamin c 20mg; folate 186.3mcg; calcium 185.2mg; iron 3.5mg; magnesium 82.2mg; potassium 1129.8mg; sodium 604.4mg; thiamin 0.3mg.



Title: Re: What's for dinner? 2020
Post by: patricia19 on February 19, 2022, 06:56:00 PM
Grilled Steak Salad with Tomatoes & Eggplant

Yes, steak can be part of a heart-healthy dinner, especially when you choose lean flank steak and pair it with a tomato and eggplant salad tossed with olive oil. In this grilled steak salad recipe, we toast dried oregano to season the salad and make it especially aromatic.

Ingredients

1 tablespoon dried oregano

1 pound flank steak, trimmed

1 teaspoon salt, divided

¾ teaspoon freshly ground pepper, divided

2 sweet Italian peppers or 1 large bell pepper, cut into 2-inch-wide strips

1 small eggplant (about 1 pound), cut lengthwise into 1/2-inch-thick slices

4 tablespoons extra-virgin olive oil, divided

2 large tomatoes, cut into wedges

1 small red onion, thinly sliced

1 small clove garlic, minced

3 tablespoons red-wine vinegar

Directions

Step 1

Preheat grill to high.

Step 2
Cook oregano in a small skillet over medium heat, stirring, until toasted, about 2 minutes. Transfer to a bowl.

Step 3
Cut steak in half lengthwise; season with 1/2 teaspoon each salt and pepper. Brush peppers and eggplant with 1 tablespoon oil.

Step 4
Oil the grill rack (see Tip). Grill the meat, turning once, about 10 minutes total for medium. Grill the peppers, turning once, until softened and charred in spots (about 10 minutes) and the eggplant until browned and slightly soft (about 8 minutes).

Step 5
Add tomatoes, onion and garlic to the bowl with the oregano. Drizzle with vinegar and the remaining 3 tablespoons oil. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Chop the eggplant and peppers and cut the steak across the grain into thin slices; add to the bowl and toss to combine.

Tips
Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

Nutrition Facts
Serving Size: 1 2/3 cups
Per Serving: 359 calories; protein 26.8g; carbohydrates 16.9g; dietary fiber 5g; sugars 7.3g; fat 20.8g; saturated fat 4.4g; cholesterol 70.3mg; vitamin a iu 923.1IU; vitamin c 39.4mg; folate 51.5mcg; calcium 66mg; iron 2.8mg; magnesium 56mg; potassium 832.6mg; sodium 652.2mg; thiamin 0.2mg.
Exchanges: 3 vegetable, 3 1/2 lean meat, 3 fat





Title: Re: What's for dinner? 2020
Post by: patricia19 on February 19, 2022, 07:04:55 PM
Slow-Cooker Jambalaya

This hearty jambalaya is bursting with chicken, smoked turkey sausage, and shrimp. It takes just 25 minutes to prep in the morning and then your slow cooker will work its magic and deliver a tasty meal at the end of the day.

Ingredients

1 pound boneless, skinless chicken breast, cut into bite-size pieces

4 ounces smoked turkey sausage, chopped

3 cups chopped fresh collard greens (see Tip) Edit: I hate collard greens so I either leave it out or substitute something such as fresh spinach.

1 ¼ cups chopped green bell pepper

2 stalks celery, thinly sliced (1 cup)

¾ cup chopped onion

1 (28 ounce) can no-salt-added crushed tomatoes, undrained

1 tablespoon quick-cooking tapioca

4 cloves garlic, minced

1 teaspoon dried thyme, crushed

1 teaspoon crushed red pepper

8 ounces frozen peeled and deveined medium shrimp, thawed

2 cups hot cooked brown rice

Chopped fresh parsley

Directions

Step 1
Combine chicken, sausage, collard greens, bell pepper, celery, and onion in a 3 1/2- or 4-quart slow cooker. Stir in tomatoes, tapioca, garlic, thyme, and crushed red pepper.

Step 2
Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.

Step 3
If using low setting, turn to High. Stir in shrimp. Cover and cook for 30 minutes more or until shrimp are opaque. Serve over hot cooked brown rice. Sprinkle with parsley.

Tips
Tip: Rinse collard greens well and remove any tough stems or ribs before chopping.

Equipment: 3 1/2- or 4-quart slow cooker

Nutrition Facts
Serving Size: 1 1/3 cups chicken mixture and 1/3 cup rice
Per Serving: 292 calories; protein 29.1g; carbohydrates 31.8g; dietary fiber 5.3g; sugars 9.3g; fat 5g; saturated fat 1.1g; cholesterol 108.5mg; vitamin a iu 2695.3IU; vitamin c 55.3mg; folate 58.4mcg; calcium 128.4mg; iron 3mg; magnesium 69.8mg; potassium 559.5mg; sodium 535.8mg.
Exchanges: 3 lean protein, 2 vegetable, 1 1/2 starch



Title: Re: What's for dinner? 2020
Post by: patricia19 on February 20, 2022, 03:00:43 PM


Slow Cooker Creamy Tuscan Chicken

Chicken Breasts are slow-cooked in a creamy Alfredo sauce flavored with sun-dried tomatoes and Parmesan cheese.
PREP: 10 mins COOK: 3 hrs TOTAL: 3 hrs 10 mins Servings 4

Ingredients

1 tablespoon butter
4 boneless, skinless chicken breasts
salt and pepper
2 (15-ounce) jars Alfredo sauce with roasted garlic
2 (3-ounce) packages slivered sun-dried tomatoes, NOT in oil
1/2 cup freshly grated Parmesan cheese
1 1/2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 (5-ounce) bag baby spinach leaves

Instructions

Melt butter over medium-high heat in a nonstick pan. Season chicken with salt and peppers. Add chicken to pan and cook until browned on both sides.

Place chicken in a lightly greased 6-quart slow cooker.

In a medium bowl mix together alfredo sauce, sun-dried tomatoes, Parmesan cheese, Italian seasoning, and red pepper flakes.

Pour mixture over chicken. Cover slow cooker and cook on LOW for 3 to 4 hours.

Open slow cooker, mix in spinach. Cover and cook 5 more minutes. Serve.


Title: Re: What's for dinner? 2020
Post by: patricia19 on February 20, 2022, 03:05:44 PM
Old-Fashioned Rice Pudding

Old-Fashioned Rice Pudding is so creamy with the perfect texture and sweetness. Only a handful of ingredients and a little patience are needed to make this old time favorite dessert.
PREP: 5 mins COOK: 50 mins TOTAL: 55 mins Servings: 4

Ingredients

6 cups whole milk, divided
1/2 cup sugar
1/2 teaspoon salt
1/2 cup long grain white rice, I use a heaping half cup
2 teaspoons vanilla extract
ground cinnamon, optional

Instructions
In a large saucepan, combine 5 1/2 cups milk, sugar, and salt. Bring to a boil over medium-high heat.

Stir in rice and reduce heat to low. Be sure to adjust the heat so that it is at a gentle simmer.

Stirring occasionally, cook for 50 to 60 minutes. Mixture should thicken up to consistency of yogurt.

Once thickened, remove from heat and stir in vanilla.

Let cool and then refrigerate. The last 1/2 cup milk is stirred in just before serving. Sprinkle with cinnamon if desired.

I prefer mine hot sometimes, dyi




Title: Re: What's for dinner? 2020
Post by: patricia19 on February 20, 2022, 03:13:20 PM
Classic Southern Pound Cake

Classic Southern Pound Cake is perfectly moist and buttery with just the right amount of sweetness. The texture is wonderfully tender and it has a thick layer of crackly crust on top. It's probably my favorite pound cake.

Tips for making Classic Southern Pound Cake:

There is no leavening in this cake so it is very important to beat the butter, cream cheese, and sugar for at least 5 to 7 minutes. This is going to whip lots of air in which will help the cake rise and give it a lighter texture.

For best results, you want the butter, cream cheese, and eggs at room temperature. The butter and cream cheese will incorporate much more air when at room temperature and the eggs will blend into the batter much more easily.

To prevent a dry cake, be sure to measure the flour correctly. Fluff the flour up some in the bag and then scoop it with a spoon into a measuring cup. Level it with the back of a knife.

This pound cake freezes really well. You can either freeze the whole cake or freeze individual slices.

This is one of those southern pound cakes that's perfect for snacking or even breakfast. It's sweet, but not too sweet. Serve with whipped cream and strawberries for a wonderful southern dessert.

COOK: 1 hr 20 mins  SERVINGS: 18

Equipment

12-cup Bundt pan

Ingredients

3 cups superfine sugar
1 1/2 cups unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
4 large eggs, at room temperature
2 large egg yolks, at room temperature
1/4 cup half-and-half
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt

Instructions

Preheat oven to 300 degrees and spray a 12-cup Bundt pan with baking spray.

Using an electric stand mixer with a paddle attachment, beat sugar, butter, and cream cheese at medium-high speed until very fluffy and pale, about 5 to 8 minutes.

Beat in eggs one at a time on low speed, just until the yellow disappears. Scrape down the sides of the bowl several times.
Add egg yolks, half-and-half, and vanilla extract and beat on low just until mixed in.

Whisk together flour and salt in a medium bowl and mix it into the batter in 3 additions with the mixer on low speed. Scrape down the sides of the bowl halfway through.

Transfer batter to prepared pan. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a wooden pick inserted in the middle comes out clean. Let cool 10 minutes in pan and then remove cake from the pan to cool completely.

Notes
Be sure to use a good quality baking spray. I have good results with Baker's Joy.


Title: Re: What's for dinner? 2020
Post by: Amy on February 21, 2022, 07:46:31 AM
Quote from: Skhilled on February 17, 2022, 11:29:23 AM
Quote from: Amy on February 13, 2022, 01:21:48 PMPatricia, all these recipes sound like comfort food to me. Stick to your ribs meals :) Yes, I don't see why that can't be adapted to the IP. Right now I have a mess of baked beans cooking in it.one hour and thirty min and no soaking the beans till it is done. :thumbup:
Adding baking soda to the beans and cooking them in boiling water for an hour? ;)
Skhilled, I don't add the soda and don't cook in boiling water for an hour. With the Instant pot aka pressure cooker there is no need to do that. Just throw everything in the pot and cook for 1:30 to 1:40 min and you're good to go. Spaghetti is another quick meal..put meat balls tomatoes and then layer spaghetti in ,not clumping it pour sauce in and cook for 15 -20 min. No boiling water and everything in one pot.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 21, 2022, 09:42:24 AM
Amy, I think you meant cook and not cool in your explanation.
Title: Re: What's for dinner? 2020
Post by: RAMMEL on February 21, 2022, 10:14:03 AM
Quote from: patricia19 on February 21, 2022, 09:42:24 AMAmy, I think you meant cook and not cool in your explanation.
EDITED
Title: Re: What's for dinner? 2020
Post by: Amy on February 21, 2022, 10:31:55 AM
Patricia and Rick, thank you. I was on the run this morning  and should proof read. Thank you for pointing that out and fixing it.
Title: Re: What's for dinner? 2020
Post by: RAMMEL on February 21, 2022, 10:47:04 AM
It was a good test to make sure we were reading it all  :2funny:
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 21, 2022, 11:37:08 AM
Twice Baked Sweet Potatoes

Active: 20 mins Total: 2 hrs 20 mins Servings: 12

Ingredients

8 medium sweet potatoes (10-12 ounces each)...For an even more tender baked potato, try freezing your spuds prior to baking to help you save time and money while cutting down on food waste.

1 tablespoon canola or sunflower oil

½ cup finely grated Parmesan cheese, divided

⅓ cup sour cream

2 tablespoons pure maple syrup

1 teaspoon salt

½ teaspoon ground pepper

½ teaspoon freshly grated or ground nutmeg

Fried baby kale leaves for garnish (see Tip)
DirectionsInstructions Checklist
Step 1
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

Step 2
Prick sweet potatoes in 3 to 4 spots with a fork. Rub with oil and place on the prepared baking sheet. Roast until tender, 45 minutes to 1 hour. Let stand until cool enough to handle.

Step 3
Increase oven temperature to 450 degrees.

Step 4
Slice each sweet potato in half horizontally and scoop the flesh into a large bowl, leaving a generous 1/4-inch border in the skins. Place 12 of the prettiest skins back on the baking sheet. (Discard the remaining 4 skins.)

Step 5
Add 1/4 cup cheese, sour cream, syrup, salt, pepper and nutmeg to the sweet potato flesh and mash with a potato masher until smooth. Divide the filling among the skins. Top each with a little of the remaining cheese.

Step 6
Bake until the filling is bubbling, 20 to 25 minutes. Garnish with fried baby kale leaves, if desired.

Tips
To make ahead: Prepare through Step 5 and refrigerate for up to 4 hours; let stand at room temperature while the oven preheats.

Equipment: Parchment paper

Tip: To turn baby kale into a cool garnish, make sure the leaves are dry, then fry them in hot oil until crisp, about 30 seconds. Drain on paper towels. This also works for herbs like sage or other soft greens like carrot tops.

I'm not fond of kale, collard greens, or mustard greens.If you're like me, there are some kale subs;

1. Collard Greens
In terms of flavour and texture collard greens are the closest match to kale and can be used interchangeably.

2. English Spinach
The most common green, English spinach or spinach has a more green 'spinachy' flavour than kale. And the leaves are much more soft and delicate. However if you just want to add some cooked greens to a dish, spinach including defrosted frozen spinach is a good kale substitute.

Spinach isn't great eaten raw though so don't use it in recipes where the kale is uncooked.

3. Baby Spinach Leaves
If your recipes calls for raw kale or baby kale leaves, baby spinach is your best bet. The thing to note is baby spinach is more delicate so you won't need to massage and probably won't need as much dressing.

4. Swiss Chard / Rainbow Chard (Silverbeet)
Similar to English Spinach the chard family is great in cooked kale recipes. The stems of chard are larger and stronger in flavour than kale stems so you may like to compost the stems or use for another dish. Or cook the stems separately – expect them to take longer than kale to soften.

Unless your chard is super young and tender, it will be too bitter to eat raw.

5. Mustard Greens
While these have a strong hot mustardy flavour when raw, once cooked they taste a lot like kale. Texturally similar too. And packed with nutrition!

Young mustard greens can be lovely raw if you like a little heat.

6. Chinese Broccoli
While the stems are much thicker and the leaves are smaller, Chinese broccoli does taste similar to kale. Not a good choice for raw kale dishes due to the thick stems.

7. Broccoli Raab / Sprouting Broccoli
Not as leafy as kale, however a good kale substitute for cooked dishes that include the stems.

8. Turnip / Kohlrabi Tops
Slightly different in flavour to kale, these green tops of fellow members of the brassica family can be used instead of kale. If the leaves are young and tender they can be used raw like kale leaves.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 21, 2022, 11:42:11 AM
Smoky Mashed Sweet Potatoes

Active: 45 mins Total: 1 hr Servings: 8

Ingredients

4 pounds sweet potatoes, peeled and cut into 1/2-inch pieces

¾ cup nonfat milk

5 tablespoons unsalted butter

5 cloves garlic, coarsely chopped

4 sprigs fresh thyme plus 2 teaspoons minced, divided

1 ½ teaspoons smoked paprika

1 teaspoon salt

½ teaspoon grated orange zest

⅛ teaspoon cayenne pepper

¼ cup chopped scallions

Directions

Step 1
Combine sweet potatoes, milk, butter, garlic, and thyme sprigs in a large pot. Cover and cook over low heat, stirring occasionally, until the sweet potatoes are very soft, 30 to 45 minutes.

Step 2
Let cool slightly. Discard the thyme sprigs and transfer the sweet potato mixture to a food processor. Add minced thyme, paprika, salt, zest, and cayenne. Blend until smooth. Stir in scallions.

Tips
To make ahead: Peel and cube sweet potatoes; refrigerate for up to 2 days.



Title: Re: What's for dinner? 2020
Post by: Skhilled on February 23, 2022, 11:38:48 AM
Quote from: Amy on February 21, 2022, 07:46:31 AM
Quote from: Skhilled on February 17, 2022, 11:29:23 AM
Quote from: Amy on February 13, 2022, 01:21:48 PMPatricia, all these recipes sound like comfort food to me. Stick to your ribs meals :) Yes, I don't see why that can't be adapted to the IP. Right now I have a mess of baked beans cooking in it.one hour and thirty min and no soaking the beans till it is done. :thumbup:
Adding baking soda to the beans and cooking them in boiling water for an hour? ;)
Skhilled, I don't add the soda and don't cook in boiling water for an hour. With the Instant pot aka pressure cooker there is no need to do that. Just throw everything in the pot and cook for 1:30 to 1:40 min and you're good to go. Spaghetti is another quick meal..put meat balls tomatoes and then layer spaghetti in ,not clumping it pour sauce in and cook for 15 -20 min. No boiling water and everything in one pot.
No worries! I missed the part about  making it in the instapot. LMAO

But eventually figured it all out. :)
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 23, 2022, 02:39:01 PM
Sheet-Pan Poblano-&-Corn Chicken Fajitas

These sheet-pan poblano-and-corn chicken fajitas are seasoned with mild ancho chile powder, paprika and cumin. The chicken and vegetables cook on a sheet pan under the broiler so you can forget working over a hot stove or grill to get dinner on the table fast. Plus, with only one pan, cleanup is a breeze!

Active: 20 mins Total: 30 mins Servings: 4 Nutrition Profile: Diabetes Appropriate

Ingredients

3 tablespoons canola oil

1 tablespoon ancho chile powder

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon salt

1 pound boneless, skinless chicken breasts

3 large poblano peppers, seeded and sliced into 1/2-inch-thick strips

1 medium yellow onion, cut into 1/2-inch-thick slices

1 ear corn, shucked

8 (6-inch) fajita-size corn or flour tortillas, warmed

1 medium ripe avocado, pitted and sliced

¼ cup sour cream

¼ cup chopped fresh cilantro

Lime wedges for serving

Directions

Step 1
Preheat oven to broil, with oven rack 7 to 8 inches from heat. Line a large rimmed baking sheet with foil.

Step 2
Stir oil, chile powder, cumin, paprika, garlic powder and salt together in a large bowl; set aside.

Step 3
Cut chicken breasts in half horizontally (to make chicken cutlets), then cut crosswise into strips. Place the chicken in the bowl with the spice mixture and toss to coat. Arrange the chicken in an even layer on 1 side of the prepared baking sheet. Add poblanos and onion to the bowl and toss with any remaining spice mixture; arrange in an even layer on the baking sheet. Place corn on the baking sheet.

Step 4
Broil until the chicken is lightly charred and cooked through, 7 to 8 minutes. Transfer the chicken to a plate and tent with foil to keep warm. Spread the poblanos and onion out on the baking sheet; turn the corn. Broil until the vegetables are charred and tender, about 5 more minutes.

Step 5
Cut the kernels from the corn cob. Toss the corn kernels with the poblanos and onion. Top tortillas with chicken, vegetables, avocado, sour cream and cilantro. Serve with lime wedges, if desired.





Title: Re: What's for dinner? 2020
Post by: patricia19 on February 24, 2022, 10:43:59 AM
https://www.eatthis.com/one-pot-chicken-recipes/

Easy, healthy chicken dinners for busy weeks!


Title: Re: What's for dinner? 2020
Post by: patricia19 on February 24, 2022, 08:01:51 PM
Lemon-herb roasted salmon

Total Time 30 min Prep 15 min Cook 15 min Serves 4

This salmon can anchor lunch or dinner. Pair it with your favorite grain, treat it as the star of a salad, or serve it with roasted vegetables like the baked sweet potato fries. When the salmon flakes when pierced with a fork, that's a good indicator it's done.

 Be sure to zest the lemon before you juice it. You will need about 2 lemons to produce enough zest and juice for this recipe. We love the mix of fresh herbs in this dish, but you can use whatever mix you like; rosemary and basil would also work beautifully. For a little heat, stir some red pepper flakes into the herb mixture.

Ingredients

Cooking spray 1 spray

Uncooked wild pink salmon fillet 1½ pound, four 6-oz pieces about 1-inch-thick each (also known as humpback salmon)

Table salt ⅛ tsp, or to taste

Black pepper ⅛ tsp, coarsely ground, or to taste

Lemon zest 1 tsp, finely grated (plus extra for garnish, if desired)

Fresh lemon juice 4 Tbsp, divided

Sugar 1½ Tbsp

Fresh parsley 1 Tbsp, chopped (plus extra for garnish, if desired)

Fresh thyme 1 Tbsp, chopped (plus extra for garnish, if desired)

Fresh oregano 1 tsp, chopped

Minced garlic 1 tsp

Instructions

Preheat oven to 400°F. Coat small shallow baking dish with nonstick spray.

Season both sides of salmon with salt and black pepper.

Place salmon in prepared baking dish and drizzle with 2 tbsp lemon juice.

 Roast salmon until almost cooked through, about 13 minutes.

Meanwhile, in small bowl, whisk 1 tsp lemon zest, sugar, 1 tbsp parsley, 1 tbsp thyme, oregano, garlic, and remaining 2 tbsp lemon juice until sugar dissolves.

Top salmon with lemon-herb mixture. Continue to roast until salmon flakes with fork, about 2 minutes more.

Garnish with grated lemon zest and more chopped herbs (if using).

Serving: 1 salmon fillet
Title: Re: What's for dinner? 2020
Post by: Skhilled on February 26, 2022, 06:49:20 AM
Pork Scaloppini

Quick and tasty.

Serves: 4
For the best flavor and texture, make your own cutlets with pork tenderloin rather than relying on packaged pork loin cutlets.

Ingredients:
1 large pork tenderloin (about 1 pound), cut into 4 equal pieces and pounded 1/4 inch thick
Salt and pepper
5 tablespoons unsalted butter
2 garlic cloves, minced
3/4 cup low-sodium chicken broth
2 tablespoons lemon juice
1 teaspoon brown sugar
1 tablespoon finely chopped fresh parsley (see note below)

Directions:
1.  Pat cutlets dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium heat. Cook 2 cutlets until golden brown and cooked through, 1 to 2 minutes per side. Transfer to platter and tent with foil. Repeat with additional 1 tablespoon butter and remaining cutlets.
 
2.  Add garlic and additional 1 tablespoon butter to empty skillet and cook until fragrant, about 30 seconds. Stir in broth, lemon juice, sugar, and any accumulated pork juices and simmer until slightly thickened, about 5 minutes. Off heat, whisk in parsley and remaining butter. Pour sauce over cutlets.

Tips:
To vary the flavor, you can substitute an equal amount of fresh tarragon, chives, or basil for the parsley.
Serve over egg noodles.
Title: Re: What's for dinner? 2020
Post by: Skhilled on February 26, 2022, 07:01:08 AM
Ham and Bean Soup

Probably, my favorite kind of soup!

Serves: 6-8

Ingredients:
2 tablespoons vegetable oil
1 pound ham steak, patted dry and diced
3 medium carrots, peeled and chopped medium
2 celery ribs, chopped medium
1 medium onion, chopped medium
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
6 cups water
4 cups low-sodium chicken broth
2 smoked ham hocks
1 pound dried navy beans, soaked overnight and drained (see note)
2 teaspoons minced fresh thyme leaves
1/2 teaspoon ground black pepper
3 tablespoons red wine vinegar

Directions:
1.  Heat oil in Dutch oven over medium heat until just smoking. Add diced ham and cook until browned, about 3 minutes. Add carrots, celery, and onion and cook until softened, about 8 minutes, stirring occasionally. Stir in garlic and cook until fragrant, about 30 seconds. Stir in water, broth, hocks, and beans. Bring to boil, then reduce heat to medium-low and simmer until beans are completely tender and soup is slightly thickened, 1 1/4 to 1 1/2 hours.

2.  Remove hocks from pot. (If desired, let hocks cool 5 to 10 minutes, then, using fingers, shred meat and add to soup.) Stir in thyme, pepper, and vinegar.

Tips:
To speed up their cooking time, soak the beans in cold water for at least 8 hours (or up to 24 hours) before cooking. If you need to soften the beans in a hurry (or forget to start soaking them the night before), use this shortcut method: Cover the beans with 3 inches of cold water in a medium saucepan. Bring to a boil, cover, and remove the pot from the heat. Let the beans stand for an hour, then drain them and cook as directed.

This soup can be refrigerated for several days, but the beans will continue to soak up liquid. If the soup becomes too thick, stir in 1/4 cup water at a time until the consistency is to your liking. If the soup is too thin then you can smash some of the beans against the sides of the pot.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 26, 2022, 08:00:15 PM
Roasted Balsamic Chicken with Baby Tomatoes     By AllRecipes

Prep: 10 mins Cook: 40 mins Additional: 4 hrs Total: 4 hrs 50 mins Servings: 4 Yield: 4 chicken breasts

Ingredients

½ cup balsamic vinegar

1 tablespoon olive oil

1 tablespoon Dijon mustard, or more to taste

1 clove garlic, or more to taste, minced

salt and freshly ground pepper to taste

4 large skinless, boneless chicken breast halves

1 pint cherry tomatoes, halved

1 lemon, zested and juiced

Directions

Step 1
Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.

Step 2
Marinate chicken in the refrigerator for at least 4 hours.

Step 3
Preheat oven to 400 degrees F (200 degrees C).

Step 4
Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 5
Sprinkle lemon zest and drizzle lemon juice over the chicken.

Cook's Note:
I prepare and marinate frozen chicken in cookware the evening before and refrigerate overnight for quick cook-up next day.

Title: Re: What's for dinner? 2020
Post by: patricia19 on February 26, 2022, 08:08:11 PM
Slow Cooker Spanish Beef Stew

By Moefunk04

I have never heard a complaint about my beef stew, it's a great new take on an old favorite! I prefer to serve the stew over white rice, it all depends on your taste. You can season the beef with a packet of Sazon instead of salt and pepper, for an even more Spanish style.

Prep: 10 mins Cook: 4 hrs 10 mins Total: 4 hrs 20 mins Servings: 6 Yield: 6 servings

Ingredients

1 pound beef stew meat

salt and ground black pepper to taste

½ cup chopped Spanish onion

2 cloves garlic, minced

2 cups chopped red potatoes

1 (14.5 ounce) can diced tomatoes

1 (12 ounce) jar sofrito

½ cup pitted and halved green olives

Directions

Step 1
Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.

Step 2
Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.

Step 3
Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.

Step 4
Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.



Title: Re: What's for dinner? 2020
Post by: patricia19 on February 26, 2022, 08:14:23 PM
Chicken Breasts Pierre...By Nancy

One of my husband's favorites. I've been making this for over fifteen years, and he's not sick of it yet! Serve with pan sauces, crusty French bread, and a tossed green salad.

Prep: 30 mins Cook: 40 mins Total: 1 hr 10 mins Servings: 6

Ingredients

6 skinless, boneless chicken breast halves

¼ cup all-purpose flour

½ teaspoon salt

1 pinch ground black pepper

3 tablespoons butter

1 (14.5 ounce) can stewed tomatoes, with liquid

½ cup water

2 tablespoons brown sugar

2 tablespoons distilled white vinegar

2 tablespoons Worcestershire sauce

1 teaspoon salt

2 teaspoons chili powder

1 teaspoon mustard powder

½ teaspoon celery seed

1 clove garlic, minced

⅛ teaspoon hot pepper sauce


Directions

Step 1
In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.

Step 2
Combine the tomatoes, water, brown sugar, vinegar, and Worcestershire sauce in the same skillet. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.
Title: Re: What's for dinner? 2020
Post by: Skhilled on February 26, 2022, 08:23:28 PM
@patricia19 I always keep sazon in the pantry. I love the stuff! LOL
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 26, 2022, 08:39:23 PM
Don't tell me that! It's cruel to mention a new spice to someone whose addiction to spice is never satisfied. I'd already looked it up after reading the recipe for Spanish Beef Stew.

You're speaking to someone who has three separate grinders each for specialty salts and peppers, as well as...pauses to count...52 bottles of spices. Add to that a subscription to around the world quarterly spice kits.

I eat as our parents and grandparents did as I'm allergic to a chemical added to foods to prolong shelf storage. I'm also lucky to live in an area that offers plentiful game and fish and multiple farms.
Title: Re: What's for dinner? 2020
Post by: Skhilled on February 26, 2022, 08:42:57 PM
I have spice grinders as well and two meat grinders. LOL One for the Kitchen Aid mixer and a standalone electric one.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 26, 2022, 09:56:46 PM
Uh Oh! No enabling allowed!

I buy mine preground as in turkey. Or moose meat preground from friends. I have partridge, Dall sheep, goat, bear, and moose meat. Salmon, halibut, rainbow trout, and grayling. Since I cannot eat most of what is sold in groceries, I do lots of bartering with friends.
Title: Re: What's for dinner? 2020
Post by: Skhilled on February 26, 2022, 11:21:28 PM
Ever since I found a website about making sausages I loved to make my own ground meats. I started out using store bought ground pork and adding the spices, etc. to mimic sausages until I eventually got the Kitchen Aid mixer and grinder and started making my own. I've actually never made them in the casings yet although I been doing it for a lot of years. I just think making bulk/loose ground sausage is more versatile. I do plan on buying some casings and making them that way. I also have a stove top smoker so I'm dying to trying it that way and smoke them with various wood chips to get different flavors.

I like making the ground kind mostly for things like my homemade lasagna which I usually make with 1-3 various kinds of meats (ground and/or diced which I vary every time I make it. As well as soups and stews, etc.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 27, 2022, 11:31:42 AM
One-Pan Pasta

Martha Stewart Magazine

Inspired by a dish one of our food editors ate in Puglia, Italy. All the ingredients cook together in a straight-sided skillet, you don't even need to boil the water first—and it's on the table in just 20 minutes.

Prep: 15 mins Total: 20 mins Servings: 4

Ingredients

12 ounces linguine

12 ounces cherry or grape tomatoes, halved or quartered if large

1 onion, thinly sliced (about 2 cups)

4 cloves garlic, thinly sliced

1/2 teaspoon red-pepper flakes

2 sprigs basil, plus torn leaves for garnish

2 tablespoons extra-virgin olive oil, plus more for serving

Coarse salt and freshly ground pepper

4 1/2 cups water

Freshly grated Parmesan cheese, for serving

Directions

Step 1
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Step 2
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.




Title: Re: What's for dinner? 2020
Post by: patricia19 on February 27, 2022, 11:36:42 AM
Soy-Glazed Salmon

This tasty, simple salmon recipe is from Anne Ford, of Palo Alto, California.

Prep: 30 mins Total: 30 mins Servings: 4

Ingredients

1/4 cup packed light-brown sugar

1/4 cup olive oil

3 tablespoons soy sauce

2 tablespoons fresh lemon juice

2 tablespoons dry white wine, or water

2 pounds salmon fillet

Lemon wedges, for serving

Directions

Step 1
Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.

Step 2
Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.

Step 3
Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.






Title: Re: What's for dinner? 2020
Post by: patricia19 on February 27, 2022, 11:40:44 AM
30-Minute Chili

This easy chili recipe makes eight one-cup servings.

Everyday Food, March 2007

Prep: 25 mins Total: 30 mins Servings: 8

Ingredients

1 tablespoon vegetable oil

3 medium onions, chopped

6 garlic cloves, chopped

Coarse salt and ground pepper

1 can (6 ounces) tomato paste

3 tablespoons chili powder

2 tablespoons chopped canned chipotle chiles in adobo sauce

1/2 teaspoon ground cinnamon

3 pounds ground beef chuck

3 cans (14.5 ounces each) diced tomatoes in juice

1 bottle (12 ounces) mild lager beer

2 cans (14.5 ounces each) kidney beans, rinsed and drained

Shredded cheddar cheese (optional)

Directions

Step 1
In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.

Step 2
Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes.

Step 3
Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Sprinkle with cheese, if desired.






Title: Re: What's for dinner? 2020
Post by: patricia19 on February 27, 2022, 12:11:55 PM
The CPS Butter Cookie, Chicago Public Schools

The CPS butter cookie was a simple cookie, flavored only with vanilla. It had a nice crispy edge and a tender crumbly texture in the middle and was instantly identified by the three-finger press.

CPS Butter Cookies
Makes about 2 dozen

1 pound unsalted butter, softened

1 cup granulated sugar

2 tablespoons vanilla paste (you can sub extract if you like)

½ teaspoon fine sea salt

4 cups all-purpose flour

1. Heat oven to 375° and prepare 2 large sheet pans with parchment paper.

2. In the bowl of your stand mixer beat the butter and sugar with the paddle attachment until light and fluffy. Add the vanilla and blend in. Mix the salt into the flour, then add to the mixer and beat on medium until combined.

3. Using a large ice cream scoop or a large spoon, make balls of dough about the size of a small tangerine and place two inches apart on your cookie sheets. Using three fingers, press down on top of the dough to flatten, leaving the finger marks on the cookie. Place the cookies on their sheet into the fridge and chill for at least an hour. Bake 15-18 minutes until lightly golden brown on the edges. Cool completely on a rack on the pan then transfer to an airtight container for up to a week or freeze for up to three months.

Want to store for fresh-baked at another time? Freeze the prepped cookies in a single layer on a sheet pan, and then transfer to a zip-top bag. Bake from frozen, adding a few minutes to the baking time.



Title: Re: What's for dinner? 2020
Post by: patricia19 on February 27, 2022, 04:32:33 PM
Chicken-and-Sausage Gumbo

Prep: 15 mins Cook: 1 hr Stand: 10 mins Total: 1 hr 25 mins Yield: 8 Servings

Ingredients

2 red onions, sliced

1 (10 oz.) package frozen cut okra, thawed

1 large yellow bell pepper, seeded and chopped

4 ribs celery with leaves, sliced

¾ cup finely chopped, fresh flat-leaf parsley

4 garlic cloves, thinly sliced

2 bay leaves

2 teaspoons salt

1 teaspoon dried thyme

1 teaspoon cayenne pepper

1 teaspoon freshly ground black pepper

½ teaspoon ground allspice

12 chicken thighs

1 pound cooked andouille sausage or kielbasa, sliced 1/2 inch thick

⅓ cup vegetable oil

⅔ cup all-purpose flour

6 cups chicken broth

1 (6 oz.) can tomato paste

1 (14 to 16 oz.) can whole peeled tomatoes, drained and chopped

½ cup minced scallion greens

2 tablespoons distilled white vinegar, or to taste

12 cups cooked white rice

Directions

Step 1
In a large bowl, stir together onions, okra, bell pepper, celery, 1/4 cup parsley, garlic, bay leaves, salt, thyme, cayenne, black pepper and allspice. Set aside.

Step 2
In a large Dutch oven, cook chicken in batches over medium heat until browned, about 5 minutes a side; transfer to a large bowl. Cook sausage in Dutch oven over medium heat, stirring constantly until lightly browned, about 6 minutes; transfer to bowl with chicken. Pour fat from Dutch oven into a glass measure and add enough vegetable oil to equal 2/3 cup. Pour into Dutch oven and heat over medium-low heat, scraping up any browned bits. Gradually whisk in flour and cook, stirring frequently, until it is a very dark, rich brown, about 30 minutes; be careful not to burn it.

Step 3
Add broth all at once and scrape up any browned bits. In another bowl, blend tomato paste with 2 cups water and stir into broth with chopped tomatoes. Add reserved vegetables, chicken and sausage. Bring to a boil over high heat; reduce heat to low and simmer for 1 hour, until thickened.

Step 4
Stir in remaining 1/2 cup parsley, scallion greens and vinegar and cook, stirring, for 5 minutes. Remove Dutch oven from heat, cover and let stand for 10 minutes. Discard bay leaves.

Step 5
Serve gumbo on top of rice in bowls.

Title: Re: What's for dinner? 2020
Post by: patricia19 on February 27, 2022, 04:37:51 PM
Sausage and Cheese Breakfast Casserole

Prep this the night before for an easy breakfast or brunch. Find turkey sausage in the supermarket's freezer section with other breakfast meats.

By Kathy Kitchens Downie, RD
Recipe by Cooking Light April 2008

Hands-On: 18 mins Total: 9 hrs 43 mins Yield: 12 servings (serving size: about 1 cup)

Ingredients

1 teaspoon canola oil

12 ounces turkey breakfast sausage

2 cups 1% low-fat milk

2 cups egg substitute

1 teaspoon dry mustard

½ teaspoon freshly ground black pepper

¼ teaspoon salt

¼ teaspoon ground red pepper

3 large eggs

16 (1-ounce) slices white bread

1 cup (4 ounces) finely shredded reduced-fat extra-sharp cheddar cheese

Cooking spray

Directions

Step 1
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat; cool.

Step 2
Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.

Step 3
Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into a 13 x 9–inch baking or 3-quart casserole dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.

Step 4
Preheat oven to 350°.

Step 5
Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole evenly with paprika. Bake at 350° for 45 minutes or until set and lightly browned. Let stand 10 minutes.


Title: Re: What's for dinner? 2020
Post by: Amy on February 28, 2022, 09:04:41 AM
Easy Homemade Breakfast Sausage.

From Rock Recipes

PREP TIME
20 minutes
COOK TIME
10 minutes
TOTAL TIME
30 minutes



Ingredients
2½ pounds pork shoulder or butt, , cut in small cubes (or the same amount of ground pork)
2 tsp smoked paprika
2 tsp brown sugar
1 tsp kosher salt
1 tsp freshly ground black pepper
½ tsp chili flakes
½ tsp allspice
½ tsp nutmeg
2 tsp onion powder
1 tsp garlic powder
1 tsp marjoram, (or oregano)
1 tsp ground sage
pinch cayenne pepper, (or more to taste)
1 tsp dry thyme


Instructions

Mix the salt and spices together until well combined.
Cut the pork into small cubes.
Toss the pork cubes in the spice mixture until they are completely coated. (Note: If you are using pre-ground pork add it to a bowl a little at a time, sprinkling some of the spice mix between the layers before mixing together well. This ensures an even distribution of the spices throughout the sausage.)
Coarsely grind the spiced pork cubes. Cover and place in the fridge for an hour or two or preferably overnight for the flavors to blend together.
Form into 3 ounce patties and fry to lightly golden brown.
If freezing the sausage, place each patty between 2 pieces of parchment paper to more easily separate them when frozen. Stack a few at a time and wrap in plastic wrap or place in ziploc bags to freeze

Nutrition Information
Yield
12
Serving Size
12 large sausage patties
Amount Per Serving
Calories
127
Saturated Fat
1g
Cholesterol
57mg
Sodium
247mg
Carbohydrates
2g
Fiber
1g
Sugar
1g
Protein
21g


Title: Re: What's for dinner? 2020
Post by: Amy on February 28, 2022, 11:00:28 AM
Becca's Potato Bacon Soup
This creamy potato soup is good any time of the year, but especially in cold weather months. It reheats well and can be made without bacon or cheese. This is filling enough to be served as a main dish, but also makes a nice side soup if served in smaller portions. Feel free to add your own ingredients: other vegetables, seasonings, different cheeses, etc. When serving, some options for garnish are chopped green onions, additional crumbled bacon, shredded cheese, and parsley. Enjoy!
By Reebs
Prep:
20 mins
Cook:
25 mins
Total:
45 mins
Servings:
6
Yield:
6 servings
Becca's Potato Bacon Soup
Ingredients
Ingredient Checklist
6 slices cooked bacon, crumbled, or more to taste
6 cups peeled and cubed potatoes
4 cups chicken broth, or more as needed
2 carrots, shredded
1 yellow onion, chopped
1 tablespoon dried parsley
½ teaspoon celery seed
salt and ground black pepper to taste
2 cups milk
¼ cup all-purpose flour
4 slices American cheese, cut into small pieces
6 green onions, chopped (Optional)
Directions
Instructions Checklist
Step 1
Place cooked bacon in a large stockpot over medium-high heat; add potatoes, chicken broth, carrots, onion, parsley, celery seed, salt, and pepper. Bring mixture to a boil, cover stockpot with a lid, reduce heat to medium-low, and simmer, stirring frequently and slightly mashing potatoes, until potatoes are fully cooked, at least 20 minutes. Add extra chicken broth if needed.

Step 2
Whisk milk and flour together in a bowl or measuring cup until frothy; slowly pour into soup while constantly stirring. Bring soup back to a simmer and cook until soup is thickened, 3 to 5 minutes.

Step 3
Remove soup from heat and stir in American cheese until completely melted. Ladle soup into serving bowls and garnish with green onions.

Cook's Note:
When cutting potatoes, if you want chunkier soup, make the pieces bigger. If you don't want any pieces left, cut them small. If creamier soup is desired, cook longer until potatoes are mostly broken-down.

Tips
Colby-Jack cheese can be substituted for the American cheese.

Nutrition Facts
Per Serving: 282 calories; protein 12g; carbohydrates 40.8g; fat 8.2g; cholesterol 27.6mg; sodium 982.7mg.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 28, 2022, 12:23:42 PM
That soup sounds really good to me, Amy, as I sit on the couch watching the flakes sail down! I could sub turkey bacon and not use the cheese. I have everything else, so there is no need to shop before assembling. Thanks!
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 28, 2022, 01:31:40 PM
Air-Fried Mediterranean Vegetable Medley
From; Better Homes and Gardens

Hands-On: 15 mins Total: 25 mins Servings: 4 Yield: 3 1/2 cups

Ingredients

½ small eggplant, cut into 1/4-inch thick slices and wedged (2 cups)

1 small zucchini, cut into 1/4-inch slices (1 1/4 cups)

1 small summer squash, cut into 1/4-inch slices (1 cup)

1 cup shiitake mushrooms, stemmed and sliced

1 cup whole grape tomatoes

2 tablespoons olive oil

2 cloves garlic, minced

½ teaspoon dried oregano

½ teaspoon kosher salt

1 teaspoon lemon zest

Directions

Step 1
Combine eggplant, zucchini, summer squash, mushrooms, tomatoes, olive oil, garlic, oregano, and salt in a large bowl. Working in batches if necessary, cook vegetables in an even layer at 360°F for 10 minutes, stirring halfway through, until tender and edges are golden brown. Keep cooked vegetables warm in a 200°F oven while cooking the rest. Sprinkle with lemon zest before serving.



Title: Re: What's for dinner? 2020
Post by: patricia19 on February 28, 2022, 01:37:32 PM
Macaroni and Cheese with Cashew Cream

A skillet-toasted bread crumb topper provides a buttery crunch to this homemade mac and cheese from Gina Homolka. Source: Better Homes and Gardens

Ingredients

½ cup raw cashews

1 cup water, plus more as necessary

Kosher salt

8 ounces whole-grain macaroni elbows or other short pasta

2 ½ cups broccoli florets

1 teaspoon butter*

1 cup shredded cheddar cheese*

1 ½ tablespoon grated Parmesan or nutritional yeast*

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dry mustard powder

Toasted Bread Crumbs (optional; see recipe)

Directions

Step 1
For cashew cream: In a blender combine cashews and 1 cup water. Blend on high until very smooth, about 2 minutes. (If not using a high-speed blender, soak your cashews in boiling water 2 to 4 hours before blending.)

Step 2
Cook pasta according to package directions. Add broccoli for the last 2 minutes of cooking. Drain, reserving 1 cup of the cooking liquid.

Step 3
In the same pot, heat butter over low. Add cashew cream, cheddar cheese, Parmesan, garlic powder, onion powder, mustard powder, and 1/2 teaspoon kosher salt. Whisk constantly until cheddar is melted, 1 to 2 minutes. Remove from heat. Add pasta to pot and stir, adding enough of the reserved cooking liquid until creamy. Adjust salt as needed. If desired, top with Toasted Bread Crumbs. Serves 4.

*
This recipe is easy to adjust for food intolerances or diets. Substitute gluten-free macaroni, use dairy-free butter and cheddar (Gina recommends Violife brand), or substitute dairy-free Parmesan (Go Veggie is Gina's go-to) or nutritional yeast. Nutritional yeast is a dairy-free ingredient often used as a substitute for Parmesan. Nutrition analysis: 403 calories, 15 g protein, 56 g carbohydrate, 16 g total fat (4 g sat. fat), 0 mg cholesterol, 9 g total fiber, 4 g total sugar, 7% Vitamin A, 57% Vitamin C, 354 mg sodium, 4% calcium, 32% iron

Title: Re: What's for dinner? 2020
Post by: patricia19 on February 28, 2022, 01:40:41 PM
Fresh Corn and Chicken Chowder

Fresh sweet corn and green bell pepper lend a taste of summer to this 30-minute chicken chowder recipe.

Source: Better Homes and Gardens  Total 30 minutes Servings 4

Ingredients

12 ounces skinless, boneless chicken breast halves or chicken thighs

4 fresh ears of sweet corn

1 32 ounce container reduced-sodium chicken broth

1 small green sweet pepper, chopped (1/2 cup)

1 cup milk

1 ¼ cups instant mashed potato flakes

Salt and ground black pepper

Crushed red pepper (optional)

Directions

Step 1
In Dutch oven combine chicken, corn and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove chicken and corn to cutting board.

Step 2
Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes. Shred chicken using two forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from cobs. Place corn in Dutch oven; heat through. Season to taste with salt and pepper. Sprinkle each serving with remaining sweet pepper and crushed red pepper. Makes 4 servings.







Title: Re: What's for dinner? 2020
Post by: patricia19 on February 28, 2022, 01:54:07 PM
Sweet Potato, Carrot & Apple Sippable Soup

A dash of cayenne pepper adds subtle heat to this creamy soup.

Carolyn Casner

Active: 20 mins Total: 40 mins Servings: 6

Ingredients

2 tablespoons extra-virgin olive oil

1 cup chopped onion

1 cup chopped carrot

1 teaspoon ground cumin

¾ teaspoon salt

¼ teaspoon cayenne pepper

4 cups low-sodium vegetable broth

1 large sweet potato, peeled and cut into 1-inch pieces

1 medium Honeycrisp apple, unpeeled, chopped

1 tablespoon cider vinegar

Pepitas or sunflower seeds for garnish

Chopped fresh parsley or cilantro for garnish

Directions

Step 1
Heat oil in a large saucepan over medium heat. Add onion and carrot; cook, stirring, until starting to soften, about 2 minutes. Add cumin, salt and cayenne; cook, stirring, until fragrant, about 1 minute. Add broth, sweet potato and apple; bring to a boil. Reduce heat to maintain a simmer and cook, stirring once or twice, until the sweet potato and apple are very tender. Remove from heat.

Step 2
Using an immersion blender, puree the mixture until very smooth. (Alternatively, use a blender and puree the mixture in batches. Use caution when blending hot liquids.) Ladle into 6 bowls or jars. If desired, garnish with pepitas (or sunflower seeds) and parsley (or cilantro).


Title: Re: What's for dinner? 2020
Post by: patricia19 on February 28, 2022, 01:57:05 PM
Roasted Sweet-Potato Salsa

Sweet potatoes get roasted with red onions and then tossed together with avocados and tomatoes in this versatile and flavorful salsa. By Martha Stewart

Ingredients

1 large sweet potato (1 pound), peeled and diced small

1 red onion, diced small

1 tablespoon extra-virgin olive oil

1 medium tomato, diced small

1 avocado, diced small

2 tablespoons chopped fresh cilantro

1/4 cup fresh lime juice (from 2 limes)

Coarse salt

Directions

Step 1
Preheat oven to 450 degrees. Toss together sweet potato, red onion, and olive oil on a rimmed baking sheet. Roast until sweet potato is tender and browned in spots, about 20 minutes. Transfer to a large bowl and let cool completely.

Step 2
Add tomato, avocado, cilantro, and lime juice. Season with salt and toss to combine.

Cook's Notes
Quick ways to enjoy this salsa: Serve with crackers or a toasted baguette for a snack. Scatter over chopped lettuce for a simple salad. Stir into couscous to create an easy side dish. Use as a topping for chicken tacos or nachos. Fold into scrambled eggs at breakfast.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 28, 2022, 02:19:39 PM
One-Pan Chicken Parmesan Pasta

This chicken Parmesan pasta uses the one-pot pasta method to cook your noodles, chicken, and sauce in one skillet for a fast and easy dinner with minimal cleanup. Finish the dish under the broiler to achieve a delicious melted cheese crust.

Hilary Meyer

Ingredients

2 tablespoons extra-virgin olive oil, divided

¼ cup whole-wheat panko breadcrumbs

1 tablespoon plus 1 teaspoon minced garlic, divided

1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces

1 teaspoon Italian seasoning

¼ teaspoon salt

3 cups low-sodium chicken broth

1 ½ cups crushed tomatoes

8 ounces whole-wheat penne

½ cup shredded mozzarella cheese

¼ cup shredded Parmesan cheese

¼ cup chopped fresh basil

Directions

Step 1
Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add panko and 1 teaspoon garlic. Cook, stirring, until the panko is golden brown, 1 to 2 minutes. Transfer to a small bowl and set aside. Wipe out the pan.

Step 2
Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add chicken, Italian seasoning, salt and the remaining 1 tablespoon garlic. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes. Add broth, tomatoes and penne. Bring to a boil and cook, uncovered, stirring frequently, until the penne is cooked and the sauce has reduced and thickened, 15 to 20 minutes.

Step 3
Meanwhile, position an oven rack in the upper third of the oven. Preheat the broiler to high. When the pasta is cooked, sprinkle mozzarella over the penne mixture. Place the pan under the broiler; broil until the mozzarella is bubbling and beginning to brown, about 1 minute. Top with the panko mixture, Parmesan and basil.



Title: Re: What's for dinner? 2020
Post by: patricia19 on February 28, 2022, 08:38:56 PM
Peanut-Butter-Oat Drop Cookies with Jam

Prep: 15 mins Total: 25 mins Yield: Makes about 18

Ingredients

4 tablespoons softened unsalted butter

1/2 cup packed light-brown sugar

1/4 cup creamy peanut butter

1/4 teaspoon baking soda

1/4 teaspoon kosher salt (we use Diamond Crystal)

1 large egg yolk, room-temperature

1/4 teaspoon pure vanilla extract

3/4 cup unbleached all-purpose flour

1/4 cup quick-cooking oats

1 recipe Frozen-Berry Jam

Directions

Step 1
Preheat oven to 375°F. Combine butter, brown sugar, peanut butter, baking soda, and salt in a large bowl and beat with an electric mixer on medium-high speed until light and creamy, about 2 minutes.

Step 2
Beat in egg yolk and vanilla, then add flour and mix until just combined. Scoop dough into 1-inch balls and roll in oats to coat; place cookies on parchment-lined baking sheets, spaced 1 inch apart.

Step 3
Bake, rotating pans halfway through, until puffed and just set around edges, 10 to 12 minutes. While cookies are still warm, indent centers with the end of a wooden spoon; fill each with 1/2 teaspoon jam. Transfer to a wire rack and let cool completely before serving.

Cook's Notes
Once baked and filled, these can be stored in—and enjoyed straight from—the freezer for up to a month.

Title: Re: What's for dinner? 2020
Post by: patricia19 on February 28, 2022, 08:43:40 PM
Frozen-Berry Jam

This quick and easy jam is a great way to use that bag of raspberries that's languishing in your freezer. Use the jam to fill our Peanut-Butter-Oat Drop Cookies, or mix it into yogurt, spread it on ricotta toast, or whisk into vinaigrettes.

Prep: 10 mins Total: 15 mins Yield: Makes 1 cup

Ingredients
10 ounces frozen raspberries (2 1/4 cups)

1/3 cup sugar

1 teaspoon fresh lemon juice

Pinch of kosher salt

Directions

Step 1
In a medium saucepan, combine raspberries, sugar, lemon juice, and salt and bring to a boil over medium-high heat, stirring until sugar dissolves.

Step 2
Cook, stirring often and mashing berries with the back of a spoon, until mixture thickens to a jam-like consistency, 6 to 8 minutes. Strain through a sieve, if desired, then transfer to a heatproof jar and let cool completely. Refrigerate up to 1 week or freeze up to 3 months.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 01, 2022, 07:25:16 PM
Hash Brown Bake with Eggs & Smoked Salmon

By Rachael Ray Every Day

Prep: 15 mins Cook: 50 mins Total: 1 hr 5 mins Servings: 6

Ingredients

½ cup whole milk

3 tablespoons butter, melted

1 30 ounce bag frozen hash browns, thawed

¾ cup thinly sliced scallions, plus more for garnish

Salt and pepper

6 eggs

6 ounces thinly sliced smoked salmon

⅔ cup sour cream

Zest of 1 lemon

Directions

Step 1
Position a rack in the lower third of the oven; preheat to 375 degrees. Grease a 3-qt. baking dish. In a blender, mix the cream cheese, milk, and butter until smooth.

Step 2
in a large bowl, combine the hash browns, cream cheese mixture, and 3/4 cup scallions. Season with salt and pepper. Transfer to the baking dish; smooth top. Using a ladle, make six shallow indentations in the hash browns. Bake until the edges are brown, about 45 minutes.

Step 3
Remove the casserole from the oven. Preheat the broiler. Crack an egg into each indentation and season. Broil until the whites are set, 3 to 4 minutes.

Step 4
Place a slice of salmon and a dollop of sour cream next to each egg. Garnish with lemon zest and scallions.



Title: Re: What's for dinner? 2020
Post by: patricia19 on March 02, 2022, 02:15:58 PM
Crescent Roll Breakfast Casserole

Refrigerated crescent rolls are the easy shortcut base of this hearty sausage, egg, and cheese breakfast casserole. For a spicier twist, try substituting the breakfast sausage for some chorizo. Edit: I don't see why you couldn't use your homemade rolls as well.

By Sarah Brekke

Total: 1 hr 5 mins Servings: 12 Yield: 9 x 13 casserole

Ingredients

1 pound bulk pork sausage

1 small onion, chopped

1 red sweet pepper, chopped

1 8 ounces package refrigerated crescent rolls or crescent dough sheet

10 eggs, lightly beaten

¾ cup milk

2 ½ cups shredded cheddar jack cheese

1 tablespoon chopped fresh chives, plus more for garnish

½ teaspoon salt

¼ teaspoon ground black pepper

Directions

Step 1
Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish; set aside. In a large skillet cook sausage, onion, and pepper over medium heat until browned. Drain and set aside.

Step 2
Unroll crescent rolls, but don't separate into triangles. Press the dough rectangle over the bottom and about 1/2 inch up the sides of the prepared baking dish. Press the dough perforations to seal. Bake 7 minutes. Remove and reduce oven temperature to 325°F. Sprinkle dough with sausage mixture. In a large bowl combine eggs, milk, 2 cups cheese, chives, salt, and pepper. Pour into the dish and top with remaining ½ cup cheese.

Step 3
Bake 40 minutes or until a knife inserted in the center comes out clean. Before serving, sprinkle top with additional chives.

Chorizo
For a fun flavor twist substitute 1/2 pound of the pork sausage with 1/2 pound uncooked chorizo. Cook the chorizo with the pork sausage as directed above.






Title: Re: What's for dinner? 2020
Post by: patricia19 on March 02, 2022, 02:19:53 PM
Lemon-Poppy Seed Zucchini Bread

The secrets to this extra-moist spin on classic lemon-poppy seed quick bread are grated fresh zucchini in the batter and a generous post-bake lemon syrup drizzle.

By Sarah Brekke

Hands-On: 20 mins Total: 1 hr 20 mins Servings: 12

Ingredients

1 ¾ cups all-purpose flour

1 tablespoon poppy seeds

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

1 cup plus 2 tablespoons sugar

¼ cup butter, softened

¼ cup canola oil

½ cup sour cream

2 tablespoons loosely packed lemon zest

3 eggs

2 cups grated or shredded zucchini

Poppy seeds (optional)

2 tablespoons lemon juice

Directions

Step 1
Preheat oven to 350°F. Grease bottom and 1/2 inch up sides of a 9×5-inch loaf pan. In a medium bowl stir together flour, poppy seeds, baking powder, baking soda, and 1/2 tsp. kosher salt.

Step 2
In a large bowl beat 1 cup of the sugar, the butter, and 1/4 cup canola oil with a mixer on medium until light and fluffy. Add sour cream and lemon zest; beat until smooth. Beat in eggs, one at a time, until combined. Stir in zucchini. Add flour mixture to zucchini mixture. Fold just until combined (batter may be lumpy). Spoon into prepared pan. If desired, sprinkle with additional poppy seeds.

Step 3
Bake 60 to 65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes.

Step 4
Meanwhile, in a small microwave-safe bowl combine lemon juice and the remaining 2 Tbsp. sugar. Microwave 30 seconds or until hot. Stir until sugar is dissolved. Brush loaf with lemon syrup; cool completely. Wrap and store overnight before slicing. Serves 12.

Storage
Quick breads slice better after storing overnight, which also gives the lemony syrup time to work its magic.





Title: Re: What's for dinner? 2020
Post by: patricia19 on March 05, 2022, 02:36:03 PM
20-Minute Creamy Chicken Skillet with Italian Seasoning

Chicken cutlets cook quickly and are highlighted with a creamy sauce made with tomatoes, zucchini, and Italian seasoning. This recipe is sure to become a new weeknight favorite the whole family will love. Serve it with whole-wheat pasta or rice to make it a meal.

Active: 20 mins Total: 20 mins Servings: 4

Ingredients

1 pound chicken cutlets

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

2 tablespoons extra-virgin olive oil, divided

1 medium zucchini, halved lengthwise and thinly sliced

½ cup chopped onion

⅓ cup dry white wine *optional sub apple or white grape juice

1 (15-ounce) can no-salt-added diced tomatoes

2 ounces cream cheese, cut into cubes

1 teaspoon Italian seasoning

½ teaspoon garlic powder

¼ cup chopped fresh basil

Directions

Step 1
Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F. Transfer to a plate.

Step 2
Add the remaining 1 tablespoon oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 2 minutes. Increase heat to medium-high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper. Bring to a simmer and cook, stirring to melt the cream cheese, for 5 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve topped with basil.


Title: Re: What's for dinner? 2020
Post by: patricia19 on March 05, 2022, 03:36:43 PM
Two oldies but customly goodies!


Old-Fashioned Chicken And Dumplings Recipe

Mrs. Morton Smith experimented for years with different methods of making the perfect chicken and dumplings.

By Mrs. Morton Smith, Homewood, AL, October 1983

Active: 30 mins Total: 1 hr 50 mins Serves 6

Ingredients

1 (2 1⁄2- to 3-lb.) whole chicken

2 celery stalks, roughly chopped (about 1 cup)

2 medium carrots, roughly chopped (about 1 cup)

2 quarts water

2 ½ teaspoons kosher salt, divided

½ teaspoon black pepper

2 cups all-purpose flour, plus more for work surface

½ teaspoon baking soda

3 tablespoons vegetable shortening

¾ cup whole buttermilk

Chopped fresh chives


Directions

Step 1
Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to a boil over high; cover, reduce heat to medium-low, and simmer until tender, about 1 hour. Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes. Remove and discard skin and bone from chicken, and cut meat into bite-size pieces. Bring broth to a boil over high; stir in pepper.

Step 2
Meanwhile, combine flour, baking soda, and remaining ½ teaspoon salt in a large bowl; cut in shortening with  a pastry blender (or use your fingers) until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.

Step 3
Pat dough to ½-inch thickness. Pinch off dough in 1 ½-inch pieces, and drop into boiling broth. Reduce  heat to medium-low, and cook, stirring occasionally, until desired consistency  is reached, about 8 to 10 minutes. Stir in chicken. Garnish servings with chives.



Title: Re: What's for dinner? 2020
Post by: patricia19 on March 05, 2022, 03:43:08 PM
Country Captain Chicken Recipe

By Julie Zadeck, Shreveport, LA, October 1994      Active: 1 hr Total: 1 hr 30 mins Yield:  6

This gorgeous chicken dish is one of those regional classics that many natives either grew up eating all the time or have never heard of before—but no one should miss out. It originated in the Lowcountry, that sunny area around Charleston and Savannah known for deep ports, salt marshes, and excellent cuisine. Country Captain Chicken has been a staple of Junior League cookbooks in the Southeast since at least the 1950s and is found in various forms in cookbooks from as far back as the 19th century.

Chicken pieces are browned in butter or bacon fat and then braised in tomato sauce redolent with aromatic spices such as curry powder, nutmeg, and plenty of pepper. Lowcountry cooking often makes brilliant use of the spices that arrived aboard ships that sailed into the local harbors, perhaps with a country captain at the helm. This recipe was originally prepared with drumsticks, but we prefer using chicken thighs. The key to creating a depth of flavor in this dish is to use high-quality curry powder. It should be so fresh that opening the jar perfumes the kitchen.

Ingredients

¾ cup all-purpose flour

½ teaspoon paprika

¼ teaspoon cayenne pepper

2 teaspoons kosher salt, divided

12 bone-in, skin-on chicken thighs

2 tablespoons vegetable oil

¼ cup butter, divided

½ cup chopped fresh flat-leaf parsley, plus more for garnish

2 cups chopped yellow onion (about 2 medium onions)

3 cups chopped green pepper (about 3 medium peppers)

2 garlic cloves, minced (about 2 tsp.)

1 ½ tablespoons curry powder

1 teaspoon black pepper

½ teaspoon ground nutmeg

2 (14.5-oz.) cans chopped tomatoes, undrained

½ cup raisins

6 cups hot cooked rice

Toasted slivered almonds

Directions

Step 1
Combine flour, paprika, cayenne, and 1 teaspoon of the salt in a large ziplock plastic freezer bag. Place chicken thighs, a few at a time, in bag of flour mixture, shaking to coat. When all chicken thighs are coated, discard flour mixture.

Step 2
Heat oil and 2 tablespoons of  the butter in a large Dutch oven over medium, stirring until melted. Add 4 to 5 chicken thighs, skin side down, and cook until well browned and crisp on 1 side, 6 to 7 minutes. Turn and cook until browned on other side, about 2 minutes. Transfer thighs  to a plate, reserving drippings in Dutch oven. Repeat twice with remaining thighs.

Step 3
Add chopped parsley, onions, bell peppers, garlic, curry powder, black pepper, nutmeg, and remaining 2 tablespoons butter and 1 teaspoon salt to reserved drippings in Dutch oven; cook over medium, stirring often, until onion is tender. Stir in tomatoes and raisins.

Step 4
Bring mixture to a boil over medium-high; reduce heat to medium-low, and return chicken to Dutch oven. Cover and simmer 15 minutes; uncover and cook until a thermometer inserted into chicken thighs registers 165°F, about 15 minutes. Serve chicken and sauce over rice. Garnish with almonds and reserved chopped parsley.



Title: Re: What's for dinner? 2020
Post by: Amy on March 05, 2022, 04:17:01 PM
Straight from Heaven Sandwich

Prep Time: 15 minutes Cook Time: 30 minutes Yield: 4 servings

The name says it all! A loose meat sandwich with the most amazing sauce and melty cheese. All together it tastes like manna in your mouth. Make this in your Instant Pot or on the stove.

Ingredients

For the meat:

1 shallot, diced (or 1/2 cup of diced onion)
2 Tbsp water
2 Tbsp low sodium soy sauce
1 1/2 tsp dried parsley
3/4 tsp basil
1/4 tsp garlic powder
1 pound 85/15 ground beef
For the special sauce:

1/4 cup mayo
2 Tbsp Catalina or French dressing
1 1/2 Tbsp ketchup
1 Tbsp spicy brown mustard
For serving:

4 hoagie buns
4 slices of Swiss cheese
Instructions
Turn Instant Pot to sauté setting ("more"). When display says hot add in the shallot, water, soy sauce, parsley, basil and garlic powder. Cook for about 3-4 minutes.
Add in the beef and break it up and brown for about 5 minutes. There will still be a little pink in the meat, that is okay.
Cancel off the sauté setting. Cover the Instant Pot. Turn Instant Pot to the slow cooker setting ("more") and set the time to 30 minutes. (This stays good on the keep warm setting for several hours until you are ready to serve).
Prepare the sauce by stirring the mayo, dressing, ketchup and mustard together in a small bowl. Refrigerate until ready to eat.
To serve: split the rolls, slather with sauce and put cheese on top. Place under oven's broiler until cheese melts (1-2 minutes). Heap the meat mixture on top and serve.
Notes
Stovetop directions: You can also make this on the stove. Heat a pan over medium heat and add in the shallot, water, soy sauce, parsley, basil and garlic powder. Cook for about 3-4 minutes. Add in the beef and break it up and brown for 5 minutes. Turn heat to low and cover the pan. Let cook on low for 30 minutes and then serve.

This recipe can easily be doubled or tripled. Increase ingredient amounts but keep the same cooking time.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 05, 2022, 09:20:00 PM
This Two-Ingredient Slow Cooker Shredded Chicken Is the Easiest Meal You'll Ever Make   Hands-On: 5 mins Total: 6 hrs Yield: Serves 4

Ingredients

2 pounds boneless, skinless chicken breasts

16 ounces salsa verde (1 jar)

Salt and pepper, to taste

Directions

Step 1
Season both sides of your chicken breasts with a pinch of salt and fresh cracked pepper.

Step 2
Place chicken in the slow cooker and pour the jar of salsa verde on top to cover.

Step 3
Cook chicken on low heat for 6 hours or on high heat for 4 hours.

Step 4
Using two forks, shred all of the chicken. Serve chicken over rice, cauliflower rice, in tacos or enjoy on it's own.

Chef's Notes
If you don't have a slow cooker, you can also make this dish in a dutch oven or sauce pot. Just make sure to cover and cook the chicken on low heat for a few hours, until it's easy to shred.





Title: Re: What's for dinner? 2020
Post by: Amy on March 07, 2022, 03:14:16 PM
An easy casserole loaded with cheddar, rice, chicken and then topped with a buttery bread crumb topping.

Ingredients



1 1/2 cups water
2 tsp Better than Bouillon chicken base
1 cup converted rice (or long grain white rice)
1 1/2 tsp garlic powder
3 Tbsp dry ranch dressing mix
1 Tbsp dried onion
1 pound boneless, skinless chicken thighs (cut into cubes) or chicken tenders
8 ounces sharp cheddar cheese, shredded
1/2 cup panko bread crumbs

2 Tbsp melted butter
Instructions
Add water and chicken base into Instant Pot.
Sprinkle in the rice, garlic powder, 2 Tbsp of the ranch dressing mix and dried onion.
Add the chicken into the Instant Pot and sprinkle with the remaining 1 Tbsp of ranch dressing mix.
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.
Stir in half of the cheddar. Then sprinkle the rest of the cheddar on top.
In a small bowl stir together the bread crumbs and melted butter. Sprinkle the mixture over the top. Use your air fryer lid to crisp up the top. Use the air fry setting at 400° F for 3 minute, or until crumbs are browned.
Serve and enjoy!
Notes
To make in the oven: Heat oven to 375° F. In a square baking dish mix the 2 ½ cups of broth, chicken base, chicken, rice, ranch dressing mix, garlic powder, dry onions and half of the cheese. Bake for 45 minutes. Sprinkle the rest of the cheese over the top. In a small bowl stir together the bread crumbs and melted butter. Sprinkle the mixture over the top. Bake for about 5 more minutes, until crumbs are light golden brown.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 07, 2022, 04:37:39 PM
Croque Madame and Tot Casserole

Crispy tater tots make an appearance in this creamy brunch dish inspired by the indulgent egg-and-cheese sandwich.

Ingredients

Cooking spray

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

3 cups half-and-half

8 ounces fontina cheese, shredded (about 2 cups), divided

2 tablespoons Dijon mustard

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

5 ½ cups frozen potato tots (from a 32-oz. pkg.), divided

6 ounces thick-cut sliced ham, torn or cut into 1 1/2-in. pieces (about 3/4 cup)

8 large eggs

1 tablespoon chopped fresh chives

Directions

Step 1
Preheat oven to 375°F. Lightly coat a 13-by-9-inch baking dish with cooking spray. Melt butter in a medium saucepan over medium-high. Add flour; cook, stirring constantly, until flour is golden brown, about 1 minute. Slowly add half-and-half, whisking constantly, until incorporated and thickened, about 1 minute. Add 1 1/2 cups cheese, a handful at a time, whisking constantly until melted between additions. Add mustard, salt, and pepper and whisk to combine.

Step 2
Toss together 4 cups potato tots and ham in a large bowl. Add cheese sauce and toss to combine (mixture will be thick). Spoon into prepared baking dish. Top with remaining 1/2 cup cheese and 1 1/2 cups potato tots.

Step 3
Bake until potato tots are golden brown and cheese is melted, about 25 minutes. Remove from oven. Crack eggs into larger crevices among potato tots. Return to oven and bake until egg whites are set and yolks are still runny, 18 to 20 minutes. Sprinkle with chives.

Note
Feel free to swap in Swiss or Gruyère for the fontina.




Title: Re: What's for dinner? 2020
Post by: patricia19 on March 07, 2022, 06:14:42 PM
One-Pot Beef Stroganoff

This one-pot beef stroganoff recipe cuts down on dishes, but not on flavor! Mixed mushrooms and sirloin steak layer on the umami flavors, while sour cream with a hint of Dijon mustard carries the sauce. Coating the steak in baking soda before cooking helps to tenderize it, but you can skip this step to speed things up if needed.

Julia Levy  December 2021

Active: 30 mins Total: 55 mins Servings: 4

Ingredients

12 ounces sirloin steak, trimmed and sliced across the grain into 1/4-inch strips

1 teaspoon baking soda (Optional)

3 tablespoons extra-virgin olive oil, divided

1 cup thinly sliced yellow onion

12 ounces sliced fresh mixed wild mushrooms (such as cremini, shiitake, and oyster)

1 ½ tablespoons minced garlic

8 ounces egg noodles

3 cups unsalted beef broth

1 tablespoon Dijon mustard

¾ teaspoon ground pepper

½ teaspoon salt

⅔ cup sour cream

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh chives

Directions

Step 1
If desired to tenderize the steak, toss steak strips and baking soda together in a medium bowl; let stand for 30 minutes. Rinse well and pat dry.

Step 2
Heat 1 tablespoon oil in a large skillet over high heat. Add half of the beef and quickly spread in an even layer. Let cook, undisturbed, until browned on the bottom, about 30 seconds. Quickly flip and cook until browned on the other side, about 30 seconds. Transfer to a plate. Repeat with the remaining beef. Do not wipe the pan clean. Reduce heat to medium.

Step 3
Add onion and the remaining 2 tablespoons oil to the pan. Cook, stirring occasionally, until the onion is starting to soften, about 2 minutes. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes.

Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add noodles and stir to coat. Stir in broth, mustard, pepper and salt; bring to a boil over medium-high heat. Reduce heat to medium; simmer, stirring often, until the noodles are tender, 7 to 8 minutes, adding the beef during the last 2 minutes of cook time.

Step 4
Gently fold in sour cream until fully incorporated; simmer over medium-low heat until heated through, about 1 minute. Sprinkle evenly with parsley and chives.



Title: Re: What's for dinner? 2020
Post by: patricia19 on March 07, 2022, 06:48:39 PM
Pressure Cooked Mac & Cheese

Active: 15 mins Total: 30 mins Servings: 4

Ingredients

8 ounces whole-wheat rotini (about 3 cups)

1 ½ cups low-sodium vegetable or chicken broth

¾ cup low-fat milk

½ teaspoon salt

¼ teaspoon ground pepper

2 cups frozen baby broccoli florets, thawed and patted dry

1 cup shredded extra-sharp Cheddar cheese

2 ounces reduced-fat cream cheese

Directions

Step 1
Combine pasta, broth, milk, salt and pepper in an electric pressure cooker. Close and lock the lid. Cook at high pressure for 7 minutes.

Step 2
Release the pressure. Add broccoli, Cheddar and cream cheese. Stir until the cheese has melted. Let stand for 5 minutes. Stir again and serve.



Title: Re: What's for dinner? 2020
Post by: patricia19 on March 07, 2022, 06:52:21 PM
One-Pan Chicken Parmesan Pasta

Hilary Meyer January 2018

This chicken Parmesan pasta uses the one-pot pasta method to cook your noodles, chicken, and sauce in one skillet for a fast and easy dinner with minimal cleanup. Finish the dish under the broiler to achieve a delicious melted cheese crust.

Active: 45 mins Total: 45 mins Servings: 4

Ingredients

2 tablespoons extra-virgin olive oil, divided

¼ cup whole-wheat panko breadcrumbs

1 tablespoon plus 1 teaspoon minced garlic, divided

1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces

1 teaspoon Italian seasoning

¼ teaspoon salt

3 cups low-sodium chicken broth

1 ½ cups crushed tomatoes

8 ounces whole-wheat penne

½ cup shredded mozzarella cheese

¼ cup shredded Parmesan cheese

¼ cup chopped fresh basil

Directions

Step 1
Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add panko and 1 teaspoon garlic. Cook, stirring, until the panko is golden brown, 1 to 2 minutes. Transfer to a small bowl and set aside. Wipe out the pan.

Step 2
Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add chicken, Italian seasoning, salt and the remaining 1 tablespoon garlic. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes. Add broth, tomatoes and penne. Bring to a boil and cook, uncovered, stirring frequently, until the penne is cooked and the sauce has reduced and thickened, 15 to 20 minutes.

Step 3
Meanwhile, position an oven rack in the upper third of the oven. Preheat the broiler to high. When the pasta is cooked, sprinkle mozzarella over the penne mixture. Place the pan under the broiler; broil until the mozzarella is bubbling and beginning to brown, about 1 minute. Top with the panko mixture, Parmesan and basil.





Title: Re: What's for dinner? 2020
Post by: patricia19 on March 07, 2022, 06:57:48 PM
One-Pot Spaghetti with Meat Sauce

Liz Mervosh

The whole family is sure to love this one-pot spaghetti recipe! The sausage, chicken broth, and white wine (or substitute apple juice), impart slow-cooked flavors in this quick-cooking ragu. As the pasta sauce thickens, you'll want to scrape the bottom of the pot to prevent the sauce and pasta from sticking and to help the pasta cook evenly.

Total Active: 45 mins Servings: 4

Ingredients

2 tablespoons extra-virgin olive oil

8 ounces lean ground beef

2 ounces sweet or hot Italian-style turkey sausage (2 links), casings removed

½ cup finely chopped yellow onion

⅓ cup finely chopped carrot

4 cloves garlic, thinly sliced

2 teaspoons dried Italian seasoning

⅓ cup dry white wine * apple juice optional

1 (28 ounce) can no-salt-added crushed tomatoes with basil and herbs

12 ounces whole-wheat spaghetti

2 cups unsalted chicken broth

½ cup water, plus more if needed

½ cup loosely packed fresh basil leaves, plus more for garnish

½ teaspoon ground pepper

½ teaspoon salt

Directions

Step 1
Heat oil in a large Dutch oven or other large pot over high heat. Add beef and sausage; cook, undisturbed, until browned on the bottom, about 2 minutes. Continue to cook, stirring and breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Reduce heat to medium-high.

Step 2
Add onion and carrot; cook, stirring often, until slightly softened, about 4 minutes. Add garlic and Italian seasoning; cook, stirring often, until the garlic softens and the mixture is fragrant, about 2 minutes. Add wine; cook, stirring constantly, until the liquid is mostly evaporated, about 3 minutes. Stir in tomatoes, spaghetti, broth, 1/2 cup water, basil and pepper.

Bring to a simmer over medium-high heat, gently stirring the pasta with tongs, until the pasta is pliable and submerged in the tomato mixture. Simmer, stirring often and scraping the bottom of the pot, until the pasta is al dente, 10 to 12 minutes. Remove from heat and stir in salt. Stir in 1 to 2 tablespoons water to loosen the mixture, if needed. Divide among 4 bowls; garnish with additional basil, if desired.







Title: Re: What's for dinner? 2020
Post by: patricia19 on March 07, 2022, 09:36:58 PM
Bulgogi-Style Pepper Steak Sandwiches

These fast hoagies from F&W's Kay Chun are based on Korean bulgogi—grilled marinated beef. Chun tosses steak, peppers and onions in a tasty mix of soy sauce, garlic and ginger before grilling.

By Kay Chun
August 2014

Recipe Summary Total: 30 mins Yield: 4

Ingredients

1/4 cup canola oil, plus more for brushing

1/2 cup low-sodium soy sauce

7 garlic cloves, minced

1 tablespoon minced peeled fresh ginger

2 green bell peppers, thinly sliced

2 bunches scallions, halved crosswise

1 pound rib eye steak, thinly sliced (see Note)

Toasted soft hoagie buns, mayonnaise and sliced pickles, for serving

Directions

Step 1
Light a grill and oil the grate. In a large bowl, whisk the 1/4 cup of oil with the soy sauce, garlic and ginger. Add the peppers, scallions and meat and toss to coat. Grill over moderately high heat, turning, 1 to 2 minutes for the meat, 3 minutes for the scallions and about 8 minutes for the peppers. Assemble the sandwiches on buns with mayonnaise and pickles.

Notes
Look for thinly sliced steak at Asian markets, or have your butcher slice it.

Title: Re: What's for dinner? 2020
Post by: JaneS on March 08, 2022, 12:20:10 PM
I almost forgot to post this today....

ANNE'S IRISH COLCANNON SOUP

INGREDIENTS
3 Tbsps. Salted butter
1 large onion, peeled and diced
1/2 lb. of Cabbage
4 med. starchy potatoes (1 1/2 lbs) peeled and chopped
5 cups vegetable stock
   I only had a quart so I used a cup of water
1 1/2 c. whole milk or half&half
1/4 tsp. black pepper
salt to taste

1.  In a large pot add butter and onions and cook until the onions are soft.  Add the cabbage and cook until the cabbage is soft

2.  Add potatoes, broth and black pepper.  Bring to a simmer and cook about 20 minutes.

3.  With and immersion blender, process soup until thick but slightly chunky (my touch),  You can also use a food processer if you don't have an immersion blender but you'll have to do it in batches.

4  Add milk to pot, bring to simmer and enjoy the results!  It's delicious!

Also wanted to add...Anne's soup that was sold at the church soup sale was white.  I didn't have anything but red cabbage so my was kind of a dark lavender.  Frankie though it was very attractive and I just might keep on using the red cabbage!
Title: Re: What's for dinner? 2020
Post by: Amy on March 08, 2022, 12:26:58 PM
Jane, thank you,this sure sounds like comfort food to me!! Will pass the recipe on.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 08, 2022, 01:55:47 PM
Jane, this sounds very similar to the way I remember it. Except that both my mother was and I am more of one who eyes rather than precise measures. My sister was one who carefully measured everything. She spent a couple of years in Florence, Italy, and attended a cooking school with her then-local boyfriend.

Amy, most of this can be done ahead, and it is a great comfort soup. It would be good after a day of outside work or one spent snow shoveling. I don't believe we ever had it in the summer.
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on March 08, 2022, 04:43:36 PM
I believe it's Irish, and is usually eaten around St. Patrick's Day, along with our standard Corned Beef and Cabbage (I love it)!  I've made it several times,the CB&C, but now that it's only me, it's really too much, and I didn't like the result when I froze some of the corned beef leftovers.  I may try and make the Colcannon for St. Patty's.  Got to have Soda Bread too, (now to locate my recipe for that; it's in a stack of printouts, but which stack?)
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 08, 2022, 06:10:11 PM
Here's a few to pick from,

https://duckduckgo.com/?q=soda+bread+recipe&atb=v303-1&ia=recipes

Title: Re: What's for dinner? 2020
Post by: patricia19 on March 08, 2022, 07:28:35 PM
Sheet-Pan Sausage with Peppers, Onions & Potatoes

So many twists on this crowd-pleasing sheet-pan supper. Vary the spice blends, switch the chicken sausage flavor (apple one night, lemon pepper the next) and—magic a whole new experience each time. Want to add something a little saucy to this version? Try serving it with marinara sauce or salsa on the side.

Ingredients
Cooked chicken sausage 11 oz, sliced

Uncooked baby potatoes 1 pound, quartered

Uncooked bell pepper 2 items, large, red, sliced

Uncooked onion 1 large, sliced

Garlic clove 2 cloves, finely chopped

Olive oil 2 Tbsp

Italian seasoning

1 Tbsp, taco seasoning, or Cajun seasoning (no salt added)
Table salt
1 tsp
Black pepper
½ tsp
Garden herbs

1 bunch, (optional), for garnish

Instructions

Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
In a large bowl, toss all the ingredients, except for the herbs and marinara (if using), thoroughly coating the sausage and vegetables. Spread onto the prepared pan.
Roast, stirring once halfway through cooking, until the potatoes are lightly browned, 30 to 35 minutes. Garnish with the herbs (if using). Serve with marinara or salsa (if using).

Serving size: 1½ cups
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 10, 2022, 03:24:22 PM
Slow Cooker Chicken Tikka Masala

We love the heat level in this slow cooker take on tikka masala to fend off winter chill. If the spice kick is too much for your family, you can cut the red pepper down by half without losing any of the dynamic flavor layers.

By David Bonom @2016 Cooking Light

Hands-On: 17 mins Total: 8 hrs 10 mins Yield: Serves 4 (serving size: 1/2 cup rice, 1 chicken thigh, 1 1/4 cups sauce mixture, and 1 tablespoon yogurt)

Ingredients

1 tablespoon extra-virgin olive oil

1 cup chopped onion

1 tablespoon minced peeled fresh ginger

6 garlic cloves, minced

2 tablespoons tomato paste

2 (14.5-ounce) cans unsalted diced tomatoes

⅓ cup water

3 tablespoons all-purpose flour

1 tablespoon garam masala

1 ½ teaspoons paprika

1 teaspoon curry powder

1 teaspoon kosher salt

½ teaspoon ground red pepper

4 (6-ounce) skinless, bone-in chicken thighs

Cooking spray

1 cup light coconut milk

3 tablespoons chopped fresh cilantro

2 cups cooked brown basmati rice

¼ cup plain Greek yogurt

Directions

Step 1
Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic to pan; cook 6 to 7 minutes or until starting to brown, stirring occasionally. Stir in tomato paste and tomatoes; bring to a simmer, and cook 3 minutes. Combine 1/3 cup water and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, garam masala, paprika, curry powder, salt, and pepper to pan; stir well. Bring to a boil; cook 1 minute.

Step 2
Place chicken thighs in a 6-quart slow cooker coated with cooking spray. Add tomato mixture to slow cooker. Cover and cook on LOW 7 hours or until chicken is very tender and sauce has thickened. Turn slow cooker to HIGH; uncover and add coconut milk, stirring with a whisk. Cook, uncovered, 15 minutes. Turn cooker off; stir in cilantro. Let stand 10 minutes. Serve over rice. Top each serving with 1 tablespoon yogurt.





Title: Re: What's for dinner? 2020
Post by: patricia19 on March 10, 2022, 03:28:23 PM
1-2-3-4 Cake

Time to oust your box cake mix, and embrace your inner baker with this basic yellow cake formula. This easy recipe will raise your cake-crafting confidence to new heights the first time you try it. As the name suggests, the numbers represent the measurements of the ingredients in the cake. Just remember what number matches with which ingredient, and you can easily memorize this recipe to whip up anytime you please.

The buttery yellow cake is moist and has a perfectly dense crumb. Consider the 1-2-3-4 Cake a blank canvas; have fun adding layers of your buttercream frosting, whipped cream with fruit, or your own favorite frosting. One key to keep in mind when making this cake is that you really do need to have your butter softened and, ideally, your eggs at room temperature. Mixing these ingredients in when cold makes them more difficult to incorporate and can yield a "broken" batter.

When baking the cake, be sure to use a light baking pan to help prevent over-browning. If you see that the top of your cake is brown, but the center is still wet, make a foil tent over the cake to keep it from getting darker.

By Briana Riddock

Prep: 15 mins Total: 40 mins Yield: Serves 8

Ingredients

1 cup salted butter, softened (2 sticks)

2 cups granulated sugar

4 large eggs, at room temperature

3 cups all-purpose flour

1 tablespoon baking powder

1 cup milk

1 teaspoon vanilla extract

Directions

Step 1
Preheat oven to 350°. Coat 2 (8x8) baking pans with baking spray and dust with a thin layer of flour.

Step 2
In the bowl of a stand mixer fitted with a whisk attachment, beat the softened butter at medium speed, gradually adding sugar until the mixture is light and fluffy, about 4-5 minutes. Mix eggs, one at a time, into the butter mixture.

Step 3
In a separate bowl, sift together the flour and baking powder. Add the flour mixture to the butter mixture, about one cup at a time, adding in milk after each cup; mix until just combined. Mix in vanilla extract.

Step 4
Divide the batter evenly between 2 (8x8-inch) square baking pans and bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool 20 minutes before serving.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 10, 2022, 03:39:53 PM
Homemade Dinner Rolls

Soft, tender, pillowy, and buttery. What's not to love? Once you go homemade, it's hard to go back to store-bought dinner rolls.

By Paige Grandjean

Active: 25 mins Yield: Serves 12 (serving size: 1 roll)

Ingredients

¼ cup warm water (100°F to 110°F)

1 tablespoon active dry yeast

2 tablespoons plus 1 tsp. granulated sugar, divided

½ cup whole milk, warmed

1 large egg, beaten

½ teaspoon kosher salt

6 tablespoons (3 oz.) salted butter, melted and divided

2 ½ cups (about 10 5/8 oz.) bread flour, plus more for work surface

Cooking spray

Directions

Step 1
Combine milk, egg, salt, yeast mixture, 4 tablespoons of the butter, and the remaining 2

Step 2
tablespoons sugar in bowl of a heavy-duty stand mixer fitted with dough hook. Beat on medium-low speed until well combined, about 10 seconds. With mixer running on medium-low, gradually add flour, beating until all flour is incorporated. Continue beating until dough is smooth and elastic, about 4 minutes. Dough will be sticky. Transfer to a medium-size lightly greased (with cooking spray) bowl; cover with plastic wrap, and let rise in a warm place (80°F to 85°F) until doubled in volume, about 1 1/2 hours.

Step 3
Turn dough out onto a lightly floured surface, and divide into 12 pieces (about 1 5/8 ounces each). Shape into balls, and place in a lightly greased 8-inch round pan. Cover with plastic wrap, and let rise in warm place until doubled in volume, about 45 minutes.

Step 4
Preheat oven to 375°F. Gently brush rolls with 1 tablespoon of the butter. Bake in preheated oven until golden brown, 12 to 15 minutes. Brush rolls with remaining 1 tablespoon butter.






Title: Re: What's for dinner? 2020
Post by: patricia19 on March 10, 2022, 03:43:51 PM
Perfect Grilled Burgers

Delightfully charred, juicy, and full of nuance, these burgers are the only ones you will ever want to make. That's why we named them Perfect.

By Robby Melvin

Active: 30 mins Total: 35 mins Yield: Serves 6 (serving size: 1 burger)

Ingredients

1 ¼ pounds 90/10 lean ground sirloin

1 ¼ pounds 80/20 lean ground chuck

2 tablespoons mayonnaise (such as Duke's)

1 ½ tablespoons minced shallot (from 1 small shallot)

1 ½ tablespoons Dijon mustard

2 teaspoons chopped fresh thyme

1 ½ teaspoons kosher salt

½ teaspoon black pepper

Directions

Step 1
Preheat grill to medium-high (400°F to  450°F). Place all ingredients in a medium bowl. Gently mix, using 2 forks, until all ingredients are well incorporated. Shape mixture into 6 (4-inch) patties.

Step 2
Place patties on oiled grates. Grill, covered, until a thermometer registers 145°F (medium-rare) when inserted in thickest portion of 1 patty, 5 to 6 minutes per side. Remove from grill, and let rest 5 to 10 minutes. Serve with your favorite burger buns, and accompaniments.






Title: Re: What's for dinner? 2020
Post by: patricia19 on March 10, 2022, 03:48:12 PM
Pan-Seared Strip Steak

This fantastic strip steak is the perfect dinner for date night or any special occasion that deserves something extra delicious on the table. A little butter adds richness and keeps the leaner-than-usual beef moist without adding much in the way of total fat. Don't know how to cook steak on the stove? No worries! Not only is this one of our best steak recipes, but it's also incredibly easy. However, a word of caution: This recipe is smoky! Keep your exhaust fan on high or cook in a skillet on a hot outdoor grill.

By Robin Bashinsky

Total: 51 mins Yield: 6 servings (serving size: 3 ounces beef and 3/4 teaspoon butter mixture)

Ingredients

2 (12-ounce) lean, grass-fed New York strip steaks

1 teaspoon kosher salt

¾ teaspoon black pepper

1 tablespoon olive oil

2 tablespoons butter

2 thyme sprigs

2 garlic cloves, crushed

Directions

Step 1
Let steaks stand 30 minutes at room temperature.

Step 2
Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.

Step 3
Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.



Title: Re: What's for dinner? 2020
Post by: Amy on March 10, 2022, 05:12:42 PM
Patricia, these all sound good! Printed them off and sent them on for others to enjoy, thank you.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 10, 2022, 06:31:15 PM
And they're all healthy meals too,  The following is a quick healthy snack for when you're starving & want to eat something quick.
Your hunger can be unbearable sometimes. After a hard workout, or a late day at the office our bodies can be starving for calories, and we often feel the urge to binge on a large number of calories to compensate.

However, one snack is the PERFECT post-workout snack that is full of protein and 'good' fats, is easy to take on the go, filling, and low in calories. If you like deviled eggs, prepare to meet your new favorite snack: The skinny avocado deviled egg.

The skinny avocado-deviled egg is insanely quick, easy and simple to prepare, fun to eat, and guilt-free.

Ingredients:

-Eggs
-Avocados
-Salt and Pepper
-Any additional fillings/spices as desired (onions, jalapenos, garlic, chili powder, etc.)

Preparation:

1.   Hard boil a dozen hopefully, brown, organic  eggs,
2.   While the eggs are boiling, scoop  and mash together 2 whole avocados, add fresh ground salt and pepper to taste,
3.   Peel hard-boiled eggs after they are finished cooking and cooling,
4.   Slice each egg in half,
5.   Remove and discard the yolk,
6.   Scoop in 2 TBSP of the avocado mash into the middle of the egg, in the same style as a   deviled egg,
7.   Enjoy!

Note: Feel free to add chopped onion, tomato, garlic, cilantro, etc. or additional spices to the avocado mash to taste. You can also top the finished eggs with paprika, chili powder, cilantro leaves, etc.
Calories:
For one egg, or two halved pieces, the total calorie count is only 47 calories: 17 for the boiled egg whites, and 30 for the avocado mash.






Title: Re: What's for dinner? 2020
Post by: patricia19 on March 10, 2022, 08:22:58 PM
Sausage and Red Onion Sheet Pan Quiche

At Convivial in Washington, D.C., Cedric Maupillier's foot-long quiche takes this breakfast classic to the next level. This version, prepared in a rimmed baking sheet, makes plenty for the whole family

By Justin Chapple

Active: 1 hr 50 mins Total: 4 hrs 20 mins Servings: 12


Ingredients

Crust

3 ½ cups all-purpose flour (about 14 7/8 ounces), plus more for work surface

1 tablespoon kosher salt

1 teaspoon black pepper

1 ¼ cups unsalted butter (10 ounces), cut into 1/2-inch pieces and chilled

8 to 10 tablespoons ice water, as needed

Filling

1 tablespoon canola oil

8 ounces bulk breakfast sausage

18 large eggs

2 ¼ cups half-and-half

1 tablespoon kosher salt

1 ½ teaspoons black pepper

9 ounces Gruyère cheese, shredded (about 2 1/4 cups)

1 small red onion, cut into 1/4-inch rings

2 tablespoons fresh thyme leaves

1 cup loosely packed baby arugula

Directions

Step 1
Make the crust: Pulse flour, salt, and pepper in a food processor until combined, about 4 pulses. Scatter butter pieces over flour mixture; pulse in 1-second bursts until butter is the size of small peas, 9 to 10 pulses. Drizzle ice water into mixture, 1 tablespoon at a time, pulsing until mixture resembles coarse meal. Turn out onto a work surface; knead just until dough comes together. Using your hands, flatten into a 1-inch-thick rectangle. Wrap in plastic wrap, and chill 1 hour.

Step 2
Line bottom of an 18-x 13-inch rimmed baking sheet with parchment paper. Unwrap dough, and roll out on a floured work surface into a 20-x 15-inch rectangle. Gently roll dough around rolling pin, and unroll onto prepared pan. Press dough into corners and up sides of baking sheet. Trim excess dough to about 1/4 inch above rim of pan. Crimp edges of dough as desired. Freeze 45 minutes.

Step 3
Preheat oven to 400°F with rack in upper third of oven. Line crust with 2 large sheets of parchment paper; top with dried beans or pie weights to cover. Bake in preheated oven until bottom is set and edges are light golden brown, 35 to 40 minutes. Remove weights and parchment. Return crust to oven; bake at 400°F until crisp and browned, 15 to 20 minutes. Gently press crust down if needed. Let cool completely.

Step 4
Make the filling: Heat oil in a medium skillet over medium. Add sausage; cook, breaking into medium-size pieces with a wooden spoon, until just cooked through, about 6 minutes. Remove from heat.

Step 5
Whisk eggs in a large bowl until smooth. Whisk in half-and-half, salt, and pepper. Sprinkle cheese, sausage, and about half of onion rings over crust. (Reserve remaining onion for another use.) Gently pour egg mixture over crust; sprinkle with thyme.

Step 6
Bake at 400°F until slightly puffed and just set, 30 to 35 minutes. Remove from oven; let stand 10 minutes. Top with arugula just before serving.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 10, 2022, 08:27:40 PM
Quiche Lorraine

With a tender, flaky, and lightly sweet crust, and a rich, creamy filling packed with smoky bacon, this Quiche Lorraine is perfect for brunch, served warm or at room temperature. Chef Ludo Lefebvre uses a clever layer of shredded cheese to seal the bottom crust before adding the egg custard filling, preventing a soggy bottom. Feel free to swap out the cheddar for gruyere for a nutty, salty flavor.

By Ludo Lefebvre

Recipe Summary Active: 45 mins Total: 3 hrs 15 mins Yield: Makes 1 (9-inch) quiche

Ingredients

Crust

2 cups all-purpose flour, plus more for work surface

1 1/2 teaspoons kosher salt

1 teaspoon granulated sugar

1/2 cup chilled unsalted butter, cut into small pieces

6 to 7 tablespoons ice water

Filling

6 ounces thick-cut smoked bacon, cut into 1/2-inch pieces

1 onion, thinly sliced

3 tablespoons unsalted butter

1 thyme sprig

1 bay leaf

4 large eggs, at room temperature

1 1/2 cups half-and-half

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

Pinch of freshly ground nutmeg

1-ounce cheddar cheese, finely grated (about 1/4 cup)

Directions

Make the crust

Step 1
Combine the flour, sugar, and salt in a stand mixer fitted with the paddle attachment; beat on low speed until combined. Add butter, and beat until mixture resembles a coarse meal with a few pieces of butter visible, 2 to 3 minutes. With the mixer running, drizzle in 6 to 7 tablespoons ice water, beating until dough is still crumbly but just holds together when squeezed.

Step 2
Turn dough out onto a clean work surface. Knead 1 to 2 times, pressing to incorporate any shaggy pieces. Press into a 6-inch wide disk. Wrap with plastic wrap, and chill at least 1 hour.

Step 3
Place rack in lowest position of oven; preheat to 375°F. On a floured work surface, roll out dough to an 14-inch round; ease it into a 9-inch glass or ceramic pie plate. Trim the overhanging dough to 1 inch and fold it under itself. Crimp decoratively, dock the bottom of the dough, and chill the crust until firm, about 30 minutes.

Step 4
Line the crust with parchment paper, leaving some overhang, and fill with pie weights or dried beans. Bake in preheated oven until the crust is dry around the edges and just beginning to brown, 25 to 35 minutes. Carefully remove parchment and weights, and reduce oven temperature to 350°F. Bake at 350°F until crust is set and beginning to brown in the center, 15 to 20 minutes. Let the crust cool completely before assembling the quiche.

Make the quiche

Step 1
 Cook the bacon, onion, butter, thyme, and bay leaf in a medium saucepan over medium-high, stirring occasionally, about 5 minutes. Reduce heat to low (mixture should still slowly bubble) and cook, stirring occasionally, until bacon and onions are very soft, about 20 minutes. Remove from heat, and let cool. Remove and discard thyme and bay leaf. Transfer cooked bacon and onion to a plate to cool using a slotted spoon, leaving oil in pan.

Step 2
Place rack in the middle of the oven; preheat to 350°F. Purée eggs in a blender on medium-high speed until foamy, about 30 seconds. Add the half-and-half, salt, cayenne, and nutmeg. Purée on medium-low speed until custard is smooth, about 15 seconds.

Step 3
Set the baked pie crust in the pie plate on a large rimmed baking sheet. Sprinkle the cheddar evenly over the bottom of the crust. Top with bacon-onion mixture. Pour half of the custard into crust. Transfer quiche to oven, then carefully pour remaining custard into crust. Bake quiche in preheated oven until edges are set but center slightly wobbles, 45 minutes to 1 hour. Let cool before slicing. Serve warm or at room temperature.

Make Ahead
The dough for the crust, wrapped in plastic, can be refrigerated for up to 3 days, or kept in the freezer for up to 2 months.






Title: Re: What's for dinner? 2020
Post by: RAMMEL on March 10, 2022, 08:49:00 PM
What's for dinner ----

Hamburger and Veggies + some IceCream
Title: Re: What's for dinner? 2020
Post by: Amy on March 11, 2022, 10:12:07 AM

Strawberry Cobbler Bars
 Yield: 1 9x13 pan
Total Time: 1 hr 30 mins
4.92 from 23 votes

Ingredients

CRUST AND TOPPING

3 cups all-purpose flour
1 cups sugar
½ teaspoon salt
¾ cup unsalted butter melted

FILLING
3 large eggs
1/3 cup half and half
1 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
¼ teaspoon cinnamon
pinch of salt
2 to 2 1/2  cups fresh strawberries sliced
Instructions
Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
Stir the flour, sugar and salt together in a large bowl. Add the melted butter and stir until a shortbread-like dough comes together. I even use my hands to bring it together. Press half of the dough into the bottom of the dish.
In another bowl, whisk together the eggs, half and half, sugar, vanilla, cinnamon, salt and cornstarch. Gently fold in in the strawberries.
Pour the mixture over top of the crust. Crumble the rest of the dough over top of the strawberry mixture. Bake for 40 to 45 minutes, until the bars are set and no long jiggly. Cool completely before slicing into squares!
Title: Re: What's for dinner? 2020
Post by: Amy on March 11, 2022, 10:12:49 AM
Quote from: RAMMEL on March 10, 2022, 08:49:00 PMWhat's for dinner ----

Hamburger and Veggies + some IceCream

Sounds perfect to me!!
Title: Re: What's for dinner? 2020
Post by: Skhilled on March 13, 2022, 09:19:15 AM
Chocolate Truffle Tart - From Bon Appetit Magazine

Makes: 10 servings
Cooking Time: 20 min
Total Time: 7 hr

This tart has a creamy, almost pudding-like center. We used bittersweet chocolate so the ganache filling wouldn't be too sweet. Choosing a quality brand results in more well-rounded flavor and even silkier texture.

Ingredients:

For crust:
28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely

For filling:
1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup heavy cream
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Garnish: unsweetened cocoa powder for sprinkling

Special Equipment:
an 8-inch (20-cm) round springform pan

Make crust:
Step 1:
Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
Step 2:
Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
Make filling while crust cools:
Step 3:
Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
Step 4:
Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
Assemble and bake tart:
Step 5:
Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
Step 6:
Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.

Cooks' notes:
Tart can be chilled up to 3 days. Cover loosely after tart is completely chilled (covering before may cause condensation).
Crust, without filling, can be made 1 day ahead and kept, covered, at room temperature.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 13, 2022, 02:31:06 PM
This and the following recipes today are from Christin and her Spicy Southern Cooking cookbook

Buttermilk Cornbread Muffins

Delicious buttermilk cornbread muffins with a hint of sweetness. They're perfect with a pat of butter and a drizzle of honey. Cornbread made as muffins is one of the easiest ways to add bread to a meal. All you need are a few simple ingredients, a few bowls, and a muffin pan and you can have piping hot cornbread in a matter of minutes. This recipe makes a large batch- 24 muffins, but the leftovers will freeze well.

People always debate whether cornbread should be sweet or not sweet. These are somewhere in between. There's  1/4 cup of sugar added to the batter, which divided between 24 muffins really isn't that much. If you have a big sweet tooth, drizzle a little honey on them for some added sweetness.

PREP: 10 mins COOK: 15 mins TOTAL: 25 mins  SERVINGS: 12 (2 per serving)

Ingredients

1/4 cup vegetable oil
3 cups self-rising white cornmeal mix
1/4 cup sugar
2 cups buttermilk
1/2 cup butter, melted
1 tablespoon mayonnaise
3 large eggs, lightly beaten

Instructions

Preheat oven to 425 degrees. Add 1/2 teaspoon of vegetable oil into each of 24 standard-size muffin cups. Place muffin pans in oven and heat for 5 minutes.
In a large bowl, combine cornmeal and sugar.
In a medium bowl, whisk together buttermilk and remaining ingredients.
Make a well in center of cornmeal mixture and pour in buttermilk mixture. Stir just until dry ingredients are moistened.
Spoon batter into hot muffin tins, filling 2/3's full.
Bake for 12-15 minutes or until golden brown. Serve warm.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 13, 2022, 02:38:40 PM
Crock Pot Homestyle Ground Beef Casserole

Crock Pot Homestyle Ground Beef Casserole is full of pasta, ground beef, tomato sauce, sour cream, and 4 types of cheese. It's pure comfort food and always a family favorite.

PREP: 20 mins COOK: 3 hrs 10 mins

Ingredients

1 1/2 pounds ground beef
1 cup diced onion
1 (6-ounce) can tomato paste
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 (10-ounce) can Rotel tomatoes, undrained
salt and pepper
1 teaspoon Italian seasoning
1 (24-ounce) jar spaghetti sauce
1 cup water
8 ounces cream cheese, softened
1 cup cottage cheese
1/2 cup sour cream
2 green onions, sliced1/2 teaspoon garlic powder
12 ounces uncooked cavatappi pasta▢1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

Instructions

Brown ground beef in a large nonstick skillet, breaking it apart as it cooks. When it is about halfway cooked, add the onion. Drain off excess grease.
Add tomato paste, diced tomatoes, Rotel tomatoes, and Italian seasoning to ground beef. Season with salt and pepper.
Combine spaghetti sauce and water.
Mix together cream cheese, cottage cheese, and sour cream until smooth in a medium bowl. Stir in green onions and garlic powder.
Pour half of the spaghetti sauce into the bottom of a 6-quart crockpot.
Add half the pasta to the crockpot.
Top with half the meat sauce.
Spread all of the cream cheese mixture over the meat sauce.
Add remaining pasta and top it with remaining meat sauce and then the remaining spaghetti sauce.
Cover and cook on LOW for 3 hours.
Stir well. Sprinkle cheese on top and cover for another 10 minutes.

Notes
Ricotta cheese can be used instead of cottage cheese.




Title: Re: What's for dinner? 2020
Post by: patricia19 on March 13, 2022, 02:47:56 PM
Southern Breakfast Enchiladas with Sausage Gravy

Southern Breakfast Enchiladas with Sausage Gravy is full of sausage, scrambled eggs, tater tots, and cheese rolled up in a flour tortilla and covered with creamy sausage gravy.

Everything tastes better with sausage gravy.  🙂

Biscuits and Gravy, along with Chicken and Waffles, is the ultimate southern breakfast. A creamy gravy with sausage crumbles is so delicious. So I thought, why not top breakfast enchiladas with sausage gravy? Seemed like a great idea and it was.

These breakfast enchiladas take a little time to prepare but they feed a crowd and are perfect for a special brunch. They also reheat well.

How To Make
You'll have to make the sausage gravy, make the scrambled eggs, and cook the tater tots. The amazing filling includes crumbled breakfast sausage, crispy tater tots, scrambled eggs and shredded cheese.

It gets rolled up in flour tortillas and placed in a baking dish. Sausage gravy and shredded cheddar cheese cover the enchiladas and the baking dish is popped in the oven until everything is bubbly and golden.

Tips For Making Southern Breakfast Enchiladas with Sausage Gravy
I quickly cook the tater tots in my Air Fryer.
You can assemble the enchiladas the night before. Just add 5 to 10 minutes to the baking time.
You can top these Breakfast Enchiladas with salsa and cilantro if you like.
Serve with hot sauce to up the heat. I personally like Chipotle TABASCO. It is less spicy than regular TABASCO and has a great smoky flavor.

Ingredients

1 pound ground breakfast sausage
1/2 cup diced onion
1 jalapeno, minced
1/3 cup all-purpose flour
3/4 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
10 large eggs
2 tablespoons butter
2 cups cooked tater tots
1 cup shredded Pepper Jack cheese
1 cup shredded cheddar cheese
10 fajita-size flour tortillas

Instructions

Place sausage in a large nonstick pan over medium-high heat. Crumble it as it cooks. When it is about halfway cooked, add the onion and jalapeno.

Remove 1 cup of the sausage, onion, and jalapeno mixture with a slotted sppon and set aside.
Place the skillet back over the heat and sprinkle the flour on the remaining sausage mixture. Cook and stir for 1 minute.

Gradually whisk in the milk. Simmer until thickened. Remove from heat. Preheat oven to 350 degrees and lightly grease a 9×13-inch baking dish.

Whisk eggs and season them with salt. Melt butter in a nonstick pan and scramble the eggs. Remove them from the heat when they are still slightly undercooked. They will cook more in the oven.

In a medium bowl, combine the 1 cup of sausage mixture with the tater tots, the scrambled eggs, and half the Pepper Jack and cheddar cheese.

Place about 1/2 cup of filling down the center of each tortilla. Roll up and place seam side down in the prepared baking dish.

Pour sausage gravy on top. Sprinkle remaining cheese on top. Bake for 30 to 40 minutes.



Title: Re: What's for dinner? 2020
Post by: patricia19 on March 14, 2022, 01:51:20 PM
Chicken Enchilada Casserole

This creamy chicken enchilada casserole is a cinch to assemble in advance and easy to freeze—just cover one of the pans with foil. If you plan to serve a crowd, you can bake the chicken enchilada casserole in one (13- x 9-inch) baking dish.

Thanks to a gentle poach and a rich verde sauce, the chicken stays moist throughout baking and reheating. Be sure to include your fresh cilantro stems in the sauce, they have tons of flavor!

By Diane Morgan
Recipe by Cooking Light June 2015

Hands-On: 30 mins Total: 1 hr Yield: Serves 8 (serving size: 1 piece)

Ingredients

2 cups water

6 black peppercorns

1 large garlic clove, crushed

1 bay leaf

1 ¾ pound skinless, boneless chicken breasts

¾ teaspoon kosher salt

5 ounces Monterey Jack cheese, shredded and divided (about 1 1/4 cups)

4 green onions, thinly sliced

1 cup chopped fresh cilantro

1 ½ pound fresh tomatillos, chopped

1 (4-ounce) can chopped green chiles, undrained

¼ cup half-and-half

2 ounces 1/3-less-fat cream cheese, softened

Cooking spray

15 (6-inch) corn tortillas, halved

½ cup quartered cherry tomatoes

¼ cup cilantro leaves (optional)

Directions

Step 1
Preheat oven to 350°.

Step 2
Bring 2 cups water, peppercorns, garlic, and bay leaf to a boil in a large saucepan. Add chicken to pan; reduce heat and simmer, partially covered, 15 minutes or until chicken is done, turning after 10 minutes. Place chicken on a plate; cool slightly. Remove garlic clove from pan; reserve. Shred chicken with 2 forks. Place chicken, salt, 3 ounces Monterey Jack cheese (about 3/4 cup), and green onions in a bowl; stir to combine.

Step 3
Place reserved garlic clove, cilantro, tomatillos, and chiles in the bowl of a food processor; process until finely chopped. Add half-and-half and cream cheese; process until smooth.

Step 4
Coat 2 (8-inch) square glass or ceramic baking dishes with cooking spray. Spread 1/2 cup tomatillo sauce in the bottom of each dish. Arrange 5 tortilla halves over sauce in each dish; top each dish with one-fourth of chicken mixture. Repeat layers once, ending with tortillas and remaining tomatillo sauce. Sprinkle evenly with remaining 2 ounces Monterey Jack (about 1/2 cup). Bake at 350° for 15 minutes. Continue baking at 350° for 10 minutes, or remove 1 dish from oven and follow freezing directions. Divide each dish into 4 pieces. Place 1 piece on each of 8 plates; sprinkle evenly with tomato and cilantro leaves, if desired. Serve immediately.

Step 5
FREEZE: Cool partially baked enchiladas to room temperature in a baking dish. Cover baking dish tightly with heavy-duty foil, or seal with an airtight lid. Freeze up to 2 months.

REHEAT: No thawing needed: Bake, uncovered, at 400° for 45 minutes or until enchiladas are thoroughly heated and sauce is bubbly. Top each serving with sliced tomato and cilantro leaves.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 14, 2022, 01:57:28 PM
Double Berry Cream Cheese French Toast Casserole

Rise and shine to a thoroughly red, white, and blue breakfast. This lower-sugar recipe is a great way to use up a slightly hard baguette and any berries you have roaming around your produce drawer. You don't have to let it sit overnight, but a few hours in the fridge will only make the casserole creamier.

By Kimberly Holland June 29, 2016

Many French toast casseroles require an overnight sit. That's great if you remember it—and you can certainly let this casserole sit for several hours before you bake it—but it isn't always necessary. In fact, I designed this one to be done in under an hour so you don't have the "Oh gosh!" moment when you realize the breakfast you're supposed to cook has to sit for eight hours. (Been there. Done that.)

Use all of one kind of berry or mix the berry combo however you desire. You can't go wrong. We've greatly reduced the sugar—berries are so very naturally sweet—but you're welcome to add a little pour of maple syrup or a brief dusting of powdered sugar. Of course, we don't think it needs it at all.

Strawberry and Blueberry Cream Cheese French Toast Casserole
Hands-on time: 20 minutes Total time: 45 minutes

Ingredients:

8 ounces multigrain or whole-grain baguette, cut into 1-inch cubes
2 eggs
1/4 cup maple syrup
1/2 teaspoon vanilla extract
dash of salt
1 1/2 cups low-fat 1% milk
1/2 cup blueberries
1/2 cup strawberries, sliced
2 ounces Neufchatel (reduced-fat cream cheese), cut into 1/4-inch slices
Cooking spray
Optional toppings: maple syrup, whipped cream, berry syrup

Preparation:

1. Preheat oven to 350°. Lightly grease the bottom of an 8- x 8-inch baking dish. Place bread cubes in a large bowl.

2. In a medium bowl, whisk together eggs and next 4 ingredients (through milk). Pour over bread mixture. Let sit 10 minutes, folding twice to allow bread absorb liquid.

3. Pour half of bread cube mixture into the bottom of the pan. Sprinkle half the fruit and cream cheese. Top with remaining bread cube mixture, fruit, and cheese.

4. Bake, covered, 20 minutes. Uncover and bake 10 minutes or until bread is golden brown and the casserole is set. Serve alone or with desired toppings.

SERVES 4 (serving size: 1/4 casserole)






Title: Re: What's for dinner? 2020
Post by: patricia19 on March 14, 2022, 08:25:00 PM
I subscribe to an Italian family's videos on their daily life in Positano, Italy. Here is a rissoto they just featured. And I will put a link to the video below if you want to see the son, a chef, cook the meal.

Fish Broth: Either use a fish broth cube or do it Tommaso's way:
Boil in a pan for around an hour to an hour and a half 1 chopped carrot, 1 chopped celery stalk, 1 whole onion, 1 fish or leftover fish heads, pieces. Strain broth after cooking and before adding to the risotto.

Prawn Butter:
Melt 150g butter in a pan full of prawn shells and simmer for 10 minutes. Mash through a sieve and strain again to remove shell parts. Conserve in fridge until needed.

Lemon Oil: Simply grate lemon zest into olive oil! You can use this on salads and fish, meat, veg and all sorts or dishes.

Risotto:
80-100g carnaroli rice per person
150g fresh prawns per person
bunch of parsley

Toast the rice in a hot pan for 30 seconds then start adding ladlefuls of broth one by one while stirring. Check the rice cooking time on packet and add the prawns 5 minutes before the end. Keep stirring and keep adding ladles of broth. After 3 minutes add the prawn butter and stir well. When the rice is cooked add the lemon oil, then sprinkle parsley on top to serve.

https://www.youtube.com/watch?v=PaPP2VGb9vE




Title: Re: What's for dinner? 2020
Post by: Amy on March 15, 2022, 01:27:19 PM
Ultimate Blueberry Muffins
added by Patti Barrett
The secret's in the sour cream and you must follow the steps precisely. I hope you enjoy these as much as we do! Bakery quality at home. These are not overly sweet and two cups of blueberries are most adequate, but feel free to load them up. :)

Cook time: 25 Min  Prep time: 20 Min  Serves: 24
Ingredients
4 eggs
2 c white sugar, plus extra for tops
1 c vegetable oil
1 tsp vanilla extract
4 c spooned and leveled flour
1 tsp salt
1 tsp baking soda
2 c sour cream
2 or 3 c fresh blueberries
Directions
1. Preheat oven to 400F. Beat eggs with a mixer for 2 minutes. Then gradually add white sugar until combined.
2. Slowly add oil while continuing to beat until well combined.
3. Now "stir" in vanilla extract.
4. In a separate bowl combine flour, salt, and baking soda.
5. Alternating between flour mixture and sour cream, gradually "stir" them into the egg mixture. Combine well but not excessively.
6. Gently fold in blueberries.
7. Pour into prepared muffin tins (greased and floured or paper-lined) filled to level.
8. Sprinkle liberally with remaining extra sugar.
9. Bake for 20-25 minutes until nicely browned and spring back when touched.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 16, 2022, 02:31:38 PM
Prime Rib and Oven-Roasted Potatoes with Bay Leaves and Sage

A proper Victorian Christmas dinner always had a roast at its center, and this recipe for prime rib carries on the tradition nicely. Featuring a burnished crust and a rosy interior, friends and family will love this crowd pleasing main. Martha Stewart Living, December 2005

Serves 10 to 12

Ingredients

15 dried bay leaves, crumbled, plus whole leaves for garnish

1/3 cup coarsely chopped fresh sage leaves, plus whole leaves for garnish

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

1/3 cup finely grated orange zest (from 3 oranges)

1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched

3 pounds russet potatoes, preferably small, peeled and halved lengthwise

Directions

Step 1
Stir together bay leaves, sage, oil, 1 1/2 teaspoons salt, and orange zest in a small bowl. Season with pepper. Rub herb mixture all over roast. Refrigerate roast, covered, at least 8 hours and up to 1 day.

Step 2
Submerge potatoes in a large pot of water. Bring to a boil; season with salt. Cook 5 minutes. Drain. Score lines lengthwise in potatoes with the tines of a fork.

Step 3
Preheat oven to 450°. Transfer roast, fat-side up, to a roasting pan; let come to room temperature, 30 minutes to 1 hour. Roast 15 minutes. Add potatoes; roast 15 minutes more. Reduce temperature to 350° and continue roasting, turning potatoes after 30 minutes, until a thermometer inserted into thickest part of meat (not touching bone) registers 115° for rare, about 1 hour. Let stand 20 minutes (temperature should rise to 125°), then slice. Garnish with bay leaves and sage; serve.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 16, 2022, 02:35:50 PM
Alsatian Potato Pie

This stunning, savory pie is made of puff pastry wrapped around a potato, leek, and Comté-cheese filling. Perfect as a hearty appetizer or vegetarian main, it is made to win the hearts and warm the stomachs of your party guests. Martha Stewart Living, October 2005

Servings: 6

Ingredients

3 Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick rounds

Kosher salt and freshly ground pepper

1 cup heavy cream

5 cloves garlic, crushed with the flat side of a large knife

1/2 teaspoon freshly grated nutmeg

2 tablespoons unsalted butter

1 medium leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise and well washed

1/4 cup chopped fresh flat-leaf parsley, plus a few small sprigs for topping (optional)

1 large egg yolk

All-purpose flour, for work surface

1 sheet frozen all-butter puff pastry (about 14 ounces), such as Dufour, thawed

1 1/2 cups grated Comté or Gruyére

Directions

Step 1
Cover potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.

Step 2
Bring 3/4 cup plus 3 tablespoons cream, garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook until mixture is reduced by half. Season with salt and pepper.

Step 3
Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper.

Step 4
Preheat oven to 400°. Whisk egg yolk and remaining 1 table- spoon cream in a small bowl; set aside. On a lightly floured surface, divide puff pastry into two 6-by-13-inch rectangles. Set one rectangle on a baking sheet lined with parchment. Top with half of potatoes, leaving a 1/2-inch border all around and overlapping slightly, then half of leek mixture and 3/4 cup cheese; season with salt and pepper.

Repeat layering with remaining potatoes, leek mixture, and cheese. Brush edges of pastry with egg wash. Cover with remaining pastry rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash and sprinkle with parsley sprigs. Refrigerate until cold, about 30 minutes.

Step 5
Bake until golden brown and puffy, about 35 minutes. Remove from oven; pour cream mixture into pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 16, 2022, 02:50:59 PM
Rhubarb-Apple-Almond Cobbler

This rhubarb and apple cobbler is perfect for kids to make on Mother's Day: The steps are few and easy to follow, and it is attractive yet requires no real decorating—you just drop the dough over the top, brush on heavy cream, add sliced almonds, and bake.

By Sarah Carey
Martha Stewart Living, May 2021



Recipe Summary

Prep: 30 mins Total: 1 hr 30 mins Yield: Serves 6 to 8

Ingredients

Filling

1 1/2 pounds rhubarb, cut into 1-inch pieces (about 5 cups)

2 tart apples, such as Granny Smith (1 pound total), peeled, cored, and cut into 1/2-inch pieces (2 1/2 cups)

1 1/2 cups granulated sugar

3 tablespoons cornstarch

1/2 teaspoon grated fresh ginger

2 teaspoons fresh lemon juice

1/2 teaspoon kosher salt (we use Diamond Crystal)

Biscuit

1 1/2 cups unbleached all-purpose flour

1/4 cup finely ground almond flour

1/4 cup granulated sugar

1 3/4 teaspoons baking powder

3/4 teaspoon kosher salt (we use Diamond Crystal)

6 tablespoons cold unsalted butter, cut into pieces

3/4 cup heavy cream, plus more for brushing and serving

1/4 teaspoon pure almond extract (optional)

Sliced almonds and fine sanding sugar, for sprinkling (optional)

Directions

Step 1
Filling: Preheat oven to 375°F. In a large bowl, combine rhubarb, apples, granulated sugar, cornstarch, ginger, lemon juice, and salt. Transfer to a 2 1/2-to-3-quart baking dish or 9-by-13-inch baking pan.

Step 2
Biscuit: Whisk together both flours, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add cream and almond extract; stir with a fork until a soft, sticky dough forms. Scatter in small clumps evenly over fruit in baking dish. Brush dough with cream. Sprinkle with almonds, then sanding sugar.

Step 3
Bake until cobbler is bubbling in center and biscuits are golden brown, 55 to 60 minutes (if browning too quickly, tent with foil after about 45 minutes). Let cool on a wire rack at least 1 hour before serving warm or at room temperature, topped with more cream.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 16, 2022, 03:07:17 PM
Southern Fried Pork Chops with White Gravy

Southern Fried Pork Chops with White Gravy have an extra crispy coating covered with a creamy buttermilk gravy. This is down home southern comfort food at its best. All cooked in one pan for easy clean-up.

How To Make Southern Fried Pork Chops with White Gravy
The pork chops are dipped in buttermilk and coated in a flour, cornmeal mixture seasoned with salt, pepper, and paprika. They are pan-fried until golden on both sides and then transfered to the oven to finish cooking. Two tablespoons of the pan drippings are used to to make an easy, tangy buttermilk gravy.

How To Serve
Best served with mashed potatoes or white rice as a starch. Southern-Style Green Beans, Southern Broccoli Casserole, Southern Cabbage, and green peas are good sides.

Equipment Needed
Large Cast Iron Pan– Cast Iron is best for frying because it retains heat really well, keeping the temperature from fluctuating alot. Any pan can be used if you don't have cast iron, preferably with a heavy bottom.

Instant Read Thermometer– not necessary, but helpful so you do not cook the pork longer than necessary.

Recipe Tip
You can use either bone-in or boneless pork chops. I prefer bone-in. I think they cook up a little juicier and have more flavor. Be careful not to overcook the pork. Pork is done when it reaches an internal temperature of 145 degrees. Four Servings

Ingredients

4 pork chops
salt and pepper
1 1/2 cups whole buttermilk, divided
1 cup self-rising flour
1 cup self-rising cornmeal
1 teaspoon paprika
Vegetable oil
3 tablespoons all-purpose flour
1 tablespoon butter
3/4 to 1 cup whole milk
1/4 to 1/2 teaspoon crushed red pepper flakes

Instructions

Season pork chops with salt and pepper.
Place 1 cup of buttermilk in a shallow bowl.

Place flour, cornmeal, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a second shallow bowl and whisk to combine.

Dip pork chops in buttermilk and then press both sides into flour mixture. Let sit for 10 minutes.
Heat 1/2 inch of oil in a large cast iron pan to 350 degrees and preheat oven to 350 degrees.

Fry pork chops for 3 to 4 minutes per side. Remove from oil and place in a baking pan. Place in oven until they reach an internal temperature of 145 degrees. This should take 5 to 12 minutes, depending on thickness of chops.

Let oil in pan cool slightly and then pour oil into a bowl, leaving about 2 tablepoons in the pan.
Place pan over medium heat and add flour and butter. Stir and cook for 1 minute.

Whisk in remaining 1/2 cup of buttermilk and 3/4 cup of whole milk and bring to a simmer. If gravy is too thick, add additional milk.
dd red pepper flakes and season to taste with salt and pepper.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 16, 2022, 03:16:41 PM
Pork Chop Potato Casserole
By Christin Mahrlig

Pork Chop Potato Casserole is a hearty casserole with a creamy hashbrown potato mixture on the bottom topped with pork chops, French-fried onions and cheddar cheese.

Pork Chop Potato Casserole in 9x13-inch baking dish. 

The pork chops cook right on top of the potato mixture so all the yummy juices released as the pork chops cook flavor the potatoes.

How To Serve
This is a heavy, hearty recipe and is best served with a light vegetable side or a salad. Some good choices are a green salad with Creamy Italian Dressing, Southern-Style Green Beans, green peas, and Cracker Barrel Baby Limas.

Ingredients Needed

Vegetable oil– or olive oil
Frozen Diced Hashbrown Potatoes– you can use shredded hashbrown potatoes instead.
Pork Chops– you can use either bone-in or boneless.
Condensed Cream of Celery Soup– cream of mushroom or cream of chicken can be used instead.
Sour Cream
Milk
Cheddar Cheese– I use sharp cheddar cheese.
French-Fried Onions– nothing more delicious than a crunchy onion toppping!
Pork Chop Potato Casserole in 9x13-inch dish.

Thaw The Potatoes and Briefly Precook
Let the hashbrowns thaw in the refrigerator overnight or on the counter for a few hours. Potatoes can take a really long time to cook in the oven so I like to pan-fry them for about 4 to 5 minutes before adding them to the casserole dish. It gives them a jump start on cooking, but it also adds flavor.

Recipe Tips

You can use bone-in or boneless pork chops. If you use really thick bone-in pork chops, you may need to increase the cooking time some. To be sure they are done, use a thermometer. They should reach an internal temperature of 145 F.

Be careful not to overcook the pork chops. If they are really thin, you may want to shorten the cooking time by 5 to 10 minutes. Overcooked pork chops are dry and tough.

Storage

Leftovers will keep for 3 to 4 days in an airtight container in the refrigerator.

PREP: 10 mins COOK: 50 mins  SERVINGS: 6

Ingredients

2 tablespoons vegetable oil
1 (16-ounce) bag frozen diced Hashbrown potatoes, thawed
salt and pepper
6-8 pork chops
1 teaspoon seasoned salt
1 (10.75-ounce) can condensed cream of celery soup
1 cup sour cream
2/3 cup milk
1 cup shredded cheddar cheese
1 (6-ounce) can French Fried onions

Instructions

Preheat oven to 325 degrees and spray a 9×13-inch baking dish with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. When hot add the thawed diced potatoes. Cook for 4 to 5 minutes to get just a little color on them and then transfer them to a large bowl.

Season them with about 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

Pat the pork chops dry with paper towels and season with the seasoned salt and about 1/4 teaspoon of pepper.

Add a little more oil to the skillet if needed and place back over medium-high heat.

Add pork chops and cook for about 2 minutes per side.

Mix the condensed soup, sour cream and milk in with the potatoes until combined.

Mix in half the fried onions and about 3/4 of the cheddar cheese.

Spread potato mixture evenly in the prepared baking dish.

Place pork chops on top.

Cover baking dish and bake for 40 minutes.

Uncover and sprinkle remaining fried onions and cheddar cheese on top.

Return to oven uncovered for 5 minutes.

NotesYou can use bone-in or boneless pork chops.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 17, 2022, 09:45:31 PM
For the bacon lovers among you.

Pimento Cheeseburgers with Bacon Jam

'"This is like a bacon cheeseburger that went to heaven," says chef Edward Lee, of Whiskey Dry in Louisville. The pimento cheese and sweet bacon jam both melt into one dreamy, messy bite—this is not a burger for the faint of palate. Save any leftover spreads for an out-of-this-world grilled cheese sandwich."

Chef Edward Lee  June 2017

Pimento Cheeseburgers with Bacon Jam

Recipe Summary Total: 45 mins Yield: 4

Ingredients

BACON JAM:

1/4 pound slab bacon, finely diced (1/3 cup)

1/2 small onion, finely chopped

2 tablespoons brewed coffee

1 1/2 tablespoons soy sauce

1 tablespoon apple cider vinegar

1 tablespoon brown sugar

1 tablespoon granulated sugar

Kosher salt

Pepper

PIMENTO CHEESE:

6 ounces sharp cheddar, shredded (1 1/2 cups)

1 ounce cream cheese (2 tablespoons), at room temperature

1/3 cup mayonnaise

1/4 cup drained and chopped jarred pimientos

1 small garlic clove, finely grated

1 tablespoon gochujang (Korean red pepper paste)

1/4 teaspoon Worcestershire sauce

1/4 teaspoon pepper

BURGERS:

1 1/2 pounds ground chuck, preferably 20% fat

Kosher salt

Pepper

1 tablespoon canola oil

4 potato rolls, split and toasted

Sliced dill pickles and thinly sliced scallions, for serving

Directions

Step 1
Make the bacon jam In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 5 minutes. Transfer to a paper towel–lined plate to drain. Drain all but 1 tablespoon of the bacon fat from the skillet. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 4 minutes.

Return the bacon to the skillet along with the coffee, soy sauce, vinegar and both sugars. Cook over moderate heat, stirring, until the liquid is reduced and the jam is thick and glossy, about 5 minutes. Season with salt and pepper. Scrape the bacon jam into a small bowl and let cool to room temperature.

Step 2
Meanwhile, make the pimento cheese In a medium bowl, combine all of the ingredients.

Step 3
Make the burgers Form the beef into four ¾-inch-thick patties and season with salt and pepper. Heat the oil in a large cast-iron skillet set on the grate of a preheated grill or on the stovetop. Cook the burgers over moderate heat until browned on the bottom, about 3 minutes. Flip and cook, covered, until browned and medium-rare, about 3 minutes. Transfer to a work surface and let rest for 5 minutes.

Step 4
Place a burger on each roll bottom. Top with some of the pimento cheese, bacon jam, sliced pickles and scallions. Close the burgers and serve.[size]
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 18, 2022, 05:48:11 PM
Dino's Hot Chicken Sandwich
A crunchy and crackly Nashville hot chicken sandwich for the books.

The key to the proper Nashville hot chicken recipe, invented by Prince's Hot Chicken Shack, is the spice mix: a sinus-clearing, cayenne-forward blend that gets whisked with oil to create a potent finishing paste.

At Dino's Bar, a dive institution in East Nashville, the hot chicken sandwich comes with a side of cooling tartar sauce to cut through some of the spice, but the chicken itself hews closely to the roots of the recipe that started at Prince's so many years ago. Make sure to use your favorite vinegar-based hot sauce in the chicken brine, and don't forget to preheat the oil before frying to ensure a crackly, crispy crust.

Yield: serves 4 Time: 8 hours, 45 minutes

Ingredients

1 lb. boneless, skinless chicken breast
¼ cups plus 1 Tbsp. kosher salt, divided
2 tbsp. dark brown sugar
¼ cups plus 2 Tbsp. fresh lemon juice
2 cups buttermilk
2 tbsp. vinegar-based hot sauce, such as Louisiana brand
⅓ cups plus 1 Tbsp. cayenne pepper, divided
1 tsp. garlic powder
1 tsp. Old Bay Seasoning
1 tsp. onion powder
1 tsp. paprika
1 cup canola oil, plus more for frying
1 cup all-purpose flour
½ cups cornmeal
1 tbsp. freshly ground black pepper
8 slices white bread
Bread and butter pickles
Tartar sauce (optional)

Instructions

Cut the chicken breasts lengthwise into 1-inch wide strips. In a medium bowl or a medium container with a lid, stir together ¼ cup of salt, brown sugar, and lemon juice. Add the chicken pieces and toss to coat, then add enough cool water just to cover the chicken. Cover tightly and refrigerate for at least 4 and up to 8 hours.

Drain the brined chicken well, discarding the soaking liquid. Rinse and drain the chicken, then return it to the bowl, add the buttermilk and hot sauce, and toss to coat. Cover the bowl again and refrigerate for at least 4 and up to 8 hours more.

Meanwhile, prepare the hot oil. To a small bowl, whisk together ⅓ cups of cayenne, garlic powder, Old Bay, onion powder, and paprika.

Whisk in 1 cup of canola oil, then set aside.

In a large bowl, whisk together the flour, cornmeal, black pepper, and the remaining salt and cayenne. Set aside.

Into a medium pot, pour canola oil to a depth of 2 inches. Attach a deep-fry thermometer, and turn the heat to medium-high. While the oil is preheating, line a rimmed baking sheet with foil and place it by the stove.

When the oil reaches 350°F, fry the chicken: Working in batches, dredge the chicken in the flour mixture, shaking off any excess, then carefully drop the pieces into the oil and fry, stirring occasionally, until crispy and golden brown, 4–5 minutes.

Using a heatproof slotted spoon or a spider skimmer, transfer to the foil-lined pan and keep warm while you continue cooking the rest of the chicken.

Assemble the sandwiches. Place a slice of bread on 4 plates. Top each slice with 2–3 strips of fried chicken. Stir the hot oil well, then drizzle 2–3 tablespoons over each serving. Top each with bread and butter pickles and a second slice of white bread and serve hot, with tartar sauce on the side, if desired.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 19, 2022, 01:53:48 PM
Easy Tortilla Egg Tart

0:10 minutes Preparation Time Cook: 0:15 0:15 minutes Cook Time
Serves: 2

Arrange a tortilla in a pan, crack in a few eggs, sprinkle with Parmesan, and top with Canadian bacon, tomatoes, and scallions. After a few minutes in the oven, you end up with a delicious tart with quiche-like vibes—and very little cleanup since you don't have to mix anything together. Make sure you use a pan that is slightly too small for the tortilla so that the edges will bend upward to create a crust that holds in the eggs.

Ingredients

Cooking spray 2 sprays
1 8" low carb flour tortilla
1 tortilla
Egg 4 large
Kosher salt 1⁄8tsp
Black pepper 1 pinch
Grated Parmesan cheese 1Tbsp
Cooked Canadian bacon 2 slices, chopped
Grape tomatoes 6 medium, halved
Uncooked scallion 1 medium, thinly sliced

Instructions

Preheat the oven to 375°F. Coat one side of the tortilla with cooking spray. Arrange the tortilla, coated side down, in a slightly too small dish for it and make the edges tilt-up (a tapered pie plate works well).

Crack the eggs onto the tortilla, evenly spaced apart. Sprinkle the eggs evenly with salt and black pepper, then sprinkle with the cheese.

Arrange the Canadian bacon, tomatoes, and scallions on top. Bake until the eggs are set, 12 to 15 minutes. Remove the tart from the pan; cut into 4 wedges.
Serving size: 2 wedges

Title: Re: What's for dinner? 2020
Post by: patricia19 on March 19, 2022, 03:58:17 PM
Cheesecake Banana Bread
If you love cheesecake, this bread will rock your world.

by LINDSAY FUNSTON
SEP 29, 2020

Sometimes the Delish team thinks up of combinations so sinful, so irresistible that we have to develop the recipe right there on the spot. There is no better example that our Cheesecake-Stuffed Banana Bread. Combined we've made dozens of both cheesecake and banana bread recipes and eventually we realized, why not bring the two, together! This recipe gives you the rich, tangy creaminess of cheesecake matched with the bright, fruity flavors of banana bread all in one delectable loaf.

YIELDS: 6 - 8 PREP TIME: 0 HOURS 15 MINS TOTAL TIME: 1 HOUR 25 MINS

INGREDIENTS
1/2 c. melted butter, plus more butter for pan
1 c. plus 2 tbsp. all-purpose flour, divided, plus more for pan
1 tsp. baking soda
1/4 tsp. kosher salt
3/4 c. plus 2 tbsp. sugar, divided
1/4 c. buttermilk
1 tsp. pure vanilla extract
2 large eggs plus 1 large egg yolk, divided
3 ripe bananas, mashed
4 oz. cream cheese, softened

DIRECTIONS
Preheat oven to 350° and butter and flour a 9"-x-5" loaf pan. In a large bowl, whisk together 1 cup flour, baking soda, and salt.

In another large bowl, combine 3/4 cup sugar, melted butter, buttermilk, vanilla, 1 egg and egg yolk and mix until smooth. Pour wet ingredients over dry and stir until combined, then fold in mashed bananas.

Make cream cheese filling: In a small bowl, stir together remaining egg, cream cheese, and remaining 2 tablespoons each flour and sugar.

Transfer half the batter to prepared pan. Dollop cream cheese filling on top and smooth in an even layer with a spatula. Top with remaining batter.

Bake until deeply golden and a toothpick comes out clean, 1 hour. Let cool at least 10 minutes before slicing and serving.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 20, 2022, 03:43:26 PM
Curry-Lime Chicken Salad

Total Time 18 min Prep 18 min Serves 6

Instead of relying on a traditional mayonnaise-based dressing, Greek yogurt stands in and teams up with curry powder, cilantro, scallions, and lime zest to make an Asian-inspired chicken salad. It's a cinch to throw together, thanks to cooked chopped chicken.

Feel free to toss in any leftover chicken that needs to be used up, or you can grab a rotisserie chicken from the deli if you'd like. Serve with pita chips, raw veggies, or over a bed of mixed greens. The apple adds both sweetness and crunch. When in season, swap a ripe but firm chopped mango for the apple if desired.

Ingredients

Cooked skinless, boneless chicken breasts 2 cups, chopped, cubed.

Fresh apple 1 small, Fuji-variety, diced

Uncooked celery ½ cup, thinly sliced

Uncooked shallot ¼ cup, minced

Plain fat-free Greek yogurt ⅓ cup

Cilantro 2 Tbsp, minced, fresh

Curry powder 1 tsp

Fresh lime juice ½ tsp

Lime zest ½ tsp, finely grated

Kosher salt ¾ tsp

Uncooked scallions 1 Tbsp, chopped (optional)

Instructions

Combine chicken, apple, celery, and shallot in a large bowl.

In another bowl, whisk together yogurt, cilantro, curry powder, lime juice, lime zest, and salt; pour over chicken salad and toss lightly to coat.

Garnish with optional chopped scallions.

Serving size: 1/2 c




Title: Re: What's for dinner? 2020
Post by: patricia19 on March 20, 2022, 03:47:37 PM
Breakfast Banana Split

Total Time 10 min Prep 10 min Serves 1

Yep, a banana split for breakfast! Think of this as a fun spin on your usual yogurt and fruit, and use whatever berries or nut butter you have on hand.

Ingredients

Banana 1 medium, halved lengthwise

Plain fat-free Greek yogurt

⅓ cup, vanilla-flavored Almond butter 1 Tbsp, unsweetened

Strawberries ½ cup(s), raw, chopped

Ready-to-eat granola cereal 1 Tbsp

Instructions

Arrange the banana in a shallow serving bowl. Using a spoon or a small ice cream scoop, top the banana halves with the yogurt.

Stir the almond butter until smooth and spoon over the top.

Scatter the strawberries on top of and around the banana.

Sprinkle with the granola.

Serving size: 1 banana split
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 20, 2022, 03:55:58 PM
Best-Ever Healthier Chicken Pot Pie Recipe
Say goodbye to unnecessary calories while still indulging in the beloved comfort food.

BY DAVID ZINCZENKO AND MATT GOULDING FEBRUARY 25, 2019

SERVES 4

YOU'LL NEED

2 Tbsp butter
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
2 cups stemmed and quartered white or cremini mushrooms
2 cups frozen pearl onions
2 cups chopped cooked chicken (leftover or pulled from a store-bought rotisserie chicken)
1⁄4 cup flour
2 cups low-sodium chicken broth, warmed
1 cup 2% or whole milk
1⁄2 cup half-and-half
1 1⁄2 cups frozen peas
Salt and black pepper to taste
1 sheet puff pastry, defrosted
2 egg whites, lightly beaten

HOW TO MAKE IT

Heat the butter in a large sauté pan or pot over medium heat.
When it's melted, add the onion, carrots, and garlic and cook until the onion is translucent and the carrots begin to soften for about 5 minutes.

Add the mushrooms and pearl onions and cook, stirring occasionally, for another 5 minutes.
Stir in the chicken and the flour, using a wooden spoon to ensure the vegetables and meat are evenly coated with flour.

Slowly pour in the chicken broth, using a whisk to beat it in to help avoid clumping with the flour (having the broth warm or hot helps smooth out the sauce).

Once the broth is incorporated, add the milk and half-and-half and simmer for 10 to 15 minutes, until the sauce has thickened substantially and lightly clings to the vegetables and chicken. Stir in the peas. Season with salt and pepper.

Preheat the oven to 375°F. Cut the pastry into quarters. Roll out each piece on a floured surface to make a 6" square.

Divide the chicken mixture among 4 ovenproof bowls. Place a pastry square over the top of each bowl, and trim away the excess with a paring knife; pinch the dough around the edges of the bowl to secure it.
Brush the tops with the egg whites and bake until golden brown, about 25 minutes.

Tip
The bulk of the calories in pot pies comes from the butter-laden pastry that crowns the bowls. This recipe calls for puff pastry rolled extra thin to minimize the caloric impact but to further reduce your fat intake, you can make two quick substitutions:

1) Instead of puff pastry, try a few layers of phyllo dough brushed with a bit of butter. Even then, it's still lighter and less caloric than puff pastry.

2) Replace the half-and-half with another 1/2 cup milk.

Title: Re: What's for dinner? 2020
Post by: Amy on March 20, 2022, 05:05:45 PM


Instant Pot Magic Beef  (slow cooker recipe included)

1/2 cup beef broth
8 ounces chopped mushrooms
1 medium onion, sliced
1 (3 pound) chuck roast, trimmed of excess fat
1 (1 oz) packet onion soup mix
1 (1 oz) packet ranch dressing mix (3 Tbsp)
2–3 Tbsp cornstarch + 3 Tbsp water
Instructions
Instant Pot Instructions:


Pour broth into Instant Pot. Add in mushrooms and onions. Place the roast on top. Sprinkle with the onion soup mix and ranch dressing mix.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 75 minutes for fresh roast or 90 minutes for frozen roast. When time is up let pot sit until pressure releases naturally (about 20 minutes). Remove the lid.
Move roast to a cutting board.
Turn Instant Pot to sauté setting. In a small bowl stir together cornstarch and water until smooth. Stir the mixture into the pot to thicken the gravy. Salt and pepper to taste.
Slice or shred roast. Serve roast with gravy.
Slow Cooker Instructions:

Add broth, mushrooms, onions and roast into slow cooker. Sprinkle with the onion soup mix and ranch dressing mix.
Cover slow cooker and cook on low for 8-12 hours, or until roast is tender.
Move roast to a cutting board.
In a small bowl stir together cornstarch and water until smooth. Stir the mixture into the slow cooker to thicken the gravy. Salt and pepper to taste. Turn slow cooker to high and let cook without the lid until gravy has thickened.
Slice or shred roast. Serve roast with gravy.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 21, 2022, 03:55:56 PM
Pork Roast With Carolina Gravy

If you don't own an instant-read thermometer, it's worth purchasing one for this recipe.

By Amy Tornquist
Southern Living, April 2009

Recipe Summary Prep: 25 mins Cook: 3 hrs 33 mins Stand: 20 mins Total: 4 hrs 18 mins Yield: 8 servings

Ingredients

4 medium leeks

1 (5- to 6-lb.) bone-in pork shoulder roast (Boston butt)

Kitchen string

2 teaspoons salt

2 teaspoons pepper

3 thick bacon slices, chopped

1 tablespoon vegetable oil

10 garlic cloves, halved

3 medium onions, halved and sliced

2 ½ cups low-sodium chicken broth

½ cup dry white wine

10 fresh thyme sprigs

4 bay leaves

1 tablespoon butter

Directions

Step 1
Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks; rinse well, and drain.

Step 2
Tie pork roast with kitchen string, securing at 2-inch intervals. Season with salt and pepper.

Step 3
Cook bacon in hot oil in an ovenproof Dutch oven or large, deep cast-iron skillet over medium-high heat for 3 minutes. Add leeks, garlic, and onion; cook, stirring frequently, 15 to 17 minutes, or until mixture is golden brown. Transfer to a bowl.

Step 4
Add pork roast, fat side down, to Dutch oven, and cook 2 minutes on all sides or until browned. Remove pork.

Step 5
Return leek mixture to Dutch oven; top with pork. Add broth and next 3 ingredients. Reduce heat to medium, and bring to a light boil. Remove from heat, and cover with heavy-duty aluminum foil.

Step 6
Bake at 350° for 3 to 3 1/2 hours or until a meat thermometer inserted into the thickest portion registers 180° to 185°. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes before slicing.

Step 7
Meanwhile, pour pan juices through a wire mesh strainer into a saucepan to equal 4 cups, discarding solids (add equal parts broth and white wine to pan juices to equal 4 cups, if necessary). Let stand 5 minutes; skim fat from the surface of pan juices.

Step 8
Bring to a boil over medium-high heat, and cook 20 to 25 minutes or until liquid is reduced to 1 cup and slightly thickened. Remove from heat, and stir in butter until melted. Serve with pork.

Step 9
Shredded Pork With Carolina Gravy: Prepare recipe as directed through Step 5. Bake at 350° for 4 to 5 hours or until a meat thermometer inserted into the thickest portion registers 195°. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes. Shred pork with two forks. Proceed with the recipe as directed.

Title: Re: What's for dinner? 2020
Post by: patricia19 on March 21, 2022, 04:00:42 PM
Red Velvet Cake with White Chocolate-Cream Cheese Frosting

Active: 50 mins Bake: 25 mins Cool: 55 mins Chill: 30 mins Total: 2 hrs 40 mins Servings: 11

Ingredients

2 (15¼-oz.) pkg. red velvet cake mix (plus ingredients listed on box for preparing cake)

Baking spray with flour

2 cups unsalted butter, softened

2 (8-oz.) pkg. cream cheese, softened

10 cups unsifted powdered sugar

10 ounces white chocolate, melted and cooled slightly

2 teaspoons vanilla extract

Directions

Step 1
Preheat oven to 350°F. Prepare red velvet cake mix according to package directions. Divide batter evenly among 3 (9-inch) round cake pans coated with baking spray.

Step 2
Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, about 25 minutes. Cool in pans 10 minutes. Invert cakes onto wire racks; cool completely, about 45 minutes.

Step 3
Beat softened butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. With mixer on low speed, gradually add powdered sugar, white chocolate, and vanilla. Increase speed to medium-high; beat until fluffy, about 2 minutes. (You will have about 10 cups frosting.)

Step 4
Place a cake plate on a lazy Susan or stand. Put 1 cake layer on plate; spread top with 1¼ cups frosting. Repeat with remaining 2 cake layers and 2½ cups of the frosting. Using a large offset spatula, spread a thin layer of frosting (about 1 cup) over sides of entire cake. Using an offset spatula or the back of a teaspoon, gently press into outer edge of frosting on top cake layer. Spin cake to create a spiral pattern in frosting, moving to center of cake. Remove cake plate with cake from lazy Susan, and chill until frosting is firm and set, about 30 minutes.

Step 5
Place remaining frosting (about 5¼ cups) in a piping bag fitted with a Wilton 104 petal tip; set aside.

Step 6
Return cake plate with cake to lazy Susan. Hold piping bag with pointed (thin) end of the tip facing straight up. Starting at the top of 1 side of the cake, turn it while piping a ring around it, gently moving the piping bag up and down slightly to create a ruffled effect. Pipe another ruffled ring a bit lower on cake, overlapping first ring slightly. Repeat process around cake, making each ring a little lower and overlapping slightly, until you reach the bottom.

How To Frost a Ruffle Cake
1. Using an offset spatula, spread a thin, smooth layer of frosting over the entire cake. Starting with the outer edge of the top layer, press spatula down while spinning cake, making a spiral. Remove cake plate with cake, and chill until frosting is firm and set, about 30 minutes.

2. Place remaining frosting in a piping bag fitted with a Wilton 104 petal tip. Hold the bag with the pointed end of the tip facing up. Starting at the top of 1 side of the cake, turn cake while piping a ring, gently moving the piping bag up and down slightly to create a ruffled effect.

3. Repeat process a bit lower on cake, overlapping each previous ring slightly until you reach the bottom of the cake.

Title: Re: What's for dinner? 2020
Post by: patricia19 on March 21, 2022, 04:08:07 PM
Green Bean Almondine

This classic French side dish is at home on every table.

Liv Dansky

Recipe Summary Active: 15 mins Total: 25 mins Servings: 4

This is an easy, delicious way to enjoy those skinny stringless green beans that also sometimes go by their French name, haricots vert. Lucky for us, we can find bags of ready-to-use beans in most grocery stores, which makes this recipe quicker than ever. A quick dip in boiling water and plunge into ice water ensure that these delicate beans turn out crisp-tender and bright green.

Ingredients

6 cups tap water

2 ½ teaspoons kosher salt, divided

1 pound trimmed fresh haricot verts (French green beans)

¼ cup unsalted butter

¼ cup sliced almonds

1 small (about 2 ounces) shallot, chopped (about ¼ cup)

1 teaspoon grated lemon zest plus 2 teaspoons fresh juice (from 1 lemon)

¼ teaspoon black pepper

Directions

Step 1
Fill a large pot with 6 cups tap water and 2 teaspoons of the salt. Bring to a boil over medium-high. Meanwhile, fill a large bowl with ice water; set aside. Add green beans to boiling water; cook until bright green and tender-crisp, 3 to 4 minutes. Using tongs, transfer green beans to ice water; let stand until chilled, about 4 minutes. Drain. Transfer green beans to a large baking sheet lined with paper towels; set aside.

Step 2
Cook butter in a large nonstick skillet over medium, stirring often, until butter begins to brown, about 3 minutes. Add almonds and shallot; cook, stirring often, until almonds are slightly toasted, about 2 minutes. Stir in lemon zest and juice, pepper, reserved green beans, and remaining ½ teaspoon salt; cook, stirring often, until green beans are heated through, about 1 minute. Transfer mixture to a platter. Serve immediately.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 21, 2022, 04:13:13 PM
Shepherd's Pie

Begin with ground round—we think its flavor is perfect for this dish.

By Southern Living

Active: 40 mins Total: 1 hr 20 mins Serves: 8

You can prepare this meal when you have time and freeze it for an easy weeknight meal. When you're ready to serve, thaw in the refrigerator before baking and you'll have a comforting dinner on the table in 40 minutes.

Ingredients

1 ½ pounds ground round

1 cup chopped onion

½ (8-oz.) package fresh mushrooms, sliced

1 garlic clove, minced

1 cup frozen peas, thawed

4 teaspoons beef bouillon granules

½ teaspoon salt

½ teaspoon dried thyme

¼ teaspoon freshly ground pepper

1 tablespoon all-purpose flour

1 (14 ½-oz.) can stewed tomatoes

1 bay leaf

2 tablespoons red wine vinegar

Cheese-and-Carrot Mashed Potatoes

Directions

Step 1
Preheat oven to 400ºF. Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.

Step 2
Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.

Step 3
Bake at 400°F for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Tips
Make It Ahead: Prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400°F for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.

Title: Re: What's for dinner? 2020
Post by: Amy on March 21, 2022, 04:54:29 PM
My friend and I stopped at a restaurant on the way home from a quilt show. The special was Shephards pie and we both ordered that. Imagine our surprise when instead of finding hamburg we found very fine sliced roast beef,it was delicious!
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 21, 2022, 05:44:48 PM
I think that might have been the original method. That or shredded? I had that the other day, but I might save it for special occasions or holidays...edit...not my current recipe but an older, simpler version. My only deviation was using caribou and not beef, plus adding more spiced onions.
Title: Re: What's for dinner? 2020
Post by: Amy on March 21, 2022, 05:50:23 PM
Does caribou taste similar to moose?
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on March 21, 2022, 06:10:53 PM
This Shepherd's Pie recipe was on the Southern Living website this morning.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 21, 2022, 07:10:40 PM
I received the recipe from my email from them, Joannie. I have more than one recipe for Shepard's pie, but I'm always up for trying a new one, and there are more meats than only beef that I can try. With my allergies, I will often remake or reimagine many of the recipes I receive.

I receive Cast Iron Cooking, Southern Living, Eating Well, Cooking Lite, Martha Stewart, Daily Nosh, Good Housekeeping, Better Homes and Gardens, My Recipes, Daily Nosh, Eat This Not That, Plant-Powered, Christin@Spicy Southern Cooking, The Dish, America's Test Kitchen, and Cook's Corner. I don't subscribe to the magazines, although I have the Joy of Cooking and the 2019's American Test Cooking books; I put the emails I keep into a folder titled Hearst Magazines.

Amy, while moose is the largest of the deer family, which caribou is also part of,  caribou, is  lighter, less gamey, and I prefer that and Dall sheep for game meat. It's hard to explain, or I don't know-how. I've eaten moose for seventy years, and it's like beef is to others. It doesn't have a different taste, game when you've eaten it all your life.
Title: Re: What's for dinner? 2020
Post by: Amy on March 21, 2022, 07:36:22 PM
Patricia, I have had moose and prefer it over beef Now you have curious about the Dall sheep, is it strong in taste? /color]
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 21, 2022, 08:36:01 PM
Not to me, Amy. But then I grew up in a household that had an acre garden every summer and fish and game were the majority of our diet. We didn't become a state until 1959 and a lot of items were hard to come by when we were a territory.

It was when I left home and went off the rails that my allergies allegedly started to build.  I prefer Dall Sheep and Caribou over other game the same way others might prefer say, pork over chicken.

Here is what one site says,  https://forums.outdoorsdirectory.com/forum/alaska-hunting-forums/alaska-hunting/35599-dall-sheep-meat

For caribou    https://duckduckgo.com/?q=how+to+cook+caribou&atb=v303-1&ia=web


Title: Re: What's for dinner? 2020
Post by: Amy on March 22, 2022, 09:05:04 AM
The Absolute Best Coconut Cream Pie
I really do believe this is the absolute best coconut cream pie.
After decades of tasting many different pie recipes I have never
had better than this luscious creamy pie... not even close.
PREP TIME
30 minutes
COOK TIME
20 minutes
TOTAL TIME
50 minutes
Ingredients
For the pastry
1 cup very cold butter cut into small cubes
2 ½ cups flour
½ tsp salt
1/4 cup to 1/3 ice water, Only enough to make a dough form.
For the coconut cream filling
3 cups whole milk
1/3 cup flour
2/3 cup sugar
pinch of salt
1 cup unsweetened fine coconut
3 slightly beaten extra large egg yolks
4 tbsp butter
2 tsp vanilla extract
1/4 tsp pure almond extract
For the vanilla whipped cream
1 cup whipping cream
1 tsp vanilla extract
3 tbsp icing sugar, powdered sugar

Instructions
For the pastry (sufficient for 2 pie shells)
Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
You can make your dough the previous day but make sure you take it out of the fridge for 10 -20 minutes to warm slightly before rolling out.
Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate.




Trim and flute the edges as desired.
Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking at 400 degrees F for 12 – 15 minutes or until golden brown.
Cool completely before adding the filling.
For the coconut cream filling
Scald the milk in the microwave or on the stove top to almost boiling. Microwave works best as there is no chance of burning the milk.
Meanwhile, in a saucepan combine the flour, sugar, salt and coconut.
Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly.
As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again.
Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken.


At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.
Pour the egg mixture immediately back into the pot, continuing to constantly stir.
Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
Stir in the butter, vanilla and almond extract.
Cool for about 20 minutes before pouring into the baked pie shell/s.
Chill the pie/s completely for several hours or overnight before adding the vanilla whipped cream.
For the vanilla whipped cream
Combine the whipping cream, icing sugar and vanilla extract and beat to soft peaks. Spread on top of the cooled coconut cream filling. Garnish with toasted coconut and serve.
Title: Re: What's for dinner? 2020
Post by: Amy on March 22, 2022, 09:07:18 AM
Patricia, thank you for the sites. My concern was did it taste like NZ lamb/mutton.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 22, 2022, 10:01:28 AM
Amy, I've only had domesticated mutton in the western states and wasn't impressed. I've never seen NZ mutton offered here or in the states that I'm aware of. A lot of people hunt and garden still and then you have the military hunting as well so licenses are at a premium.

This entire valley was an Athabaskan hunting ground and with the forests and rivers has always been full of game and fish. However, as in all good things, too much overfishing and hunting so they're banning some for certain periods and allowing others for only a limited season.

To give you an example, grayling used to be average at 21-23 inches in the late fifties, early sixties, and then was overfished. It was catch and release for grayling for probably twenty years and they're only recently allowing a season. The average now is only perhaps ten-twelve inches.
Title: Re: What's for dinner? 2020
Post by: Amy on March 22, 2022, 10:41:25 AM
Strawberry Spinach Salad with Candied Pecans Feta and Balsamic Vinaigrette

A delicious and easy strawberry spinach salad with layers of exciting flavor! It's perfect for a summer lunch with chicken or serve as dinner side salad.

Preparation : 15
Total : 15 min

Ingredients

1/2 cup balsamic vinegar
1/2 cup olive oil
1 Tbsp dijon mustard
1 Tbsp honey
Salt and freshly ground black pepper
3/4 cup broken or roughly chopped pecans
1 1/2 Tbsp brown sugar
1/2 Tbsp butter
10 oz baby spinach
1 lb fresh strawberries (, hulled and sliced)
5 oz . feta cheese (, crumbled)
1/3 small red onion (, thinly sliced)

Recipe

Add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, dijon mustard, honey and whisk to blend while seasoning with salt and pepper to taste. Thin with a little water if desired. Set aside.

Add pecans, brown sugar and butter to a small non-stick skillet and cook over medium-heat, stirring constantly until sugar starts to melt and caramelize, about 2 - 3 minutes. Transfer to a plate in a single layer to cool.

In a salad bowl toss together spinach, strawberries, half of the feta, red onion and pecans. Drizzle about 1/3 of the dressing over salad then plate and drizzle remaining dressing over individual portions and top with remaining half of the feta. Serve immediately.

Nutrition

calories : 404 kcal
carbohydrate : 20 g
protein : 6 g
fat : 34 g
saturatedFat : 7 g
cholesterol : 23 mg
sodium : 345 mg
fiber : 4 g
sugar : 14 g
servingSize : 1 serving

Title: Re: What's for dinner? 2020
Post by: Amy on March 22, 2022, 10:43:17 AM
Best Ever Tuna Sandwich {Tip: Use Cottage Cheese!}

This tuna salad sandwich will change everything you thought you knew about tuna salad and how to make a tuna sandwich. Oil-packed tuna, fresh dill and parsley, Dijon mustard, mayo, and a surprising addition of cottage cheese make this the best tuna salad sandwich recipe ever!

Preparation : 0:46

Ingredients

1 (5- or 6-ounce) can tuna packed in olive oil, drained extremely well
1/3 cup cottage cheese
2 tablespoons mayonnaise
1/4 cup finely chopped red onion
1 celery stalk, finely chopped
1 tablespoon lemon juice
A pinch or two fresh dill, chopped
2 tablespoons fresh parsley, minced
1 teaspoon Dijon mustard

Recipe

In a medium bowl, toss together the canned tuna, cottage cheese, mayonnaise, red onion, celery, capers, lemon juice, dill, parsley and Dijon mustard until combined.

Nutrition

Nutrition Facts (per serving)

402
Calories

20g
Fat

21g
Carbs

33g
Protein

Show Full Nutrition Label
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Nutrition Facts

Servings: 2

Amount per serving

Calories
402

% Daily Value*

Total Fat 20g
26%

Saturated Fat 4g
19%

Cholesterol 27mg
9%

Sodium 915mg
40%

Total Carbohydrate 21g
8%

Dietary Fiber 2g
7%

Total Sugars 5g

Protein 33g

Vitamin C 8mg
42%

Calcium 111mg
9%

Iron 3mg
16%

Potassium 393mg
8%
Title: Re: What's for dinner? 2020
Post by: Amy on March 22, 2022, 01:25:46 PM
Flavorfully Fantastic Chicken Salad Sandwich
added by Melissa Varady
This is one of my new favorite sandwiches. My husband recently came up with the recipe, and we can't get enough. It could also be served on top of lettuce or inside a hollowed out tomato instead of adding the diced tomato. The ingredients combine to the perfect mixture of salty, sweet, and savory. Enjoy!

 Prep time: 10 Min  Serves: 2 to 3 people
Ingredients
1 10 oz can white meat chicken
12 pecans, finely chopped
1 shallot, finely chopped
1/2 green apple, finely chopped
1 stick of celery, finely chopped
6-12 dried cranberries or cherries, chopped
1-1 1/2 Tbsp mayonnaise
salt and pepper to taste
1 small tomato, diced
1-2 whole wheat pitas, cut in half
Directions
1. Put first 8 ingredients in a small bowl.
2. Mix well.
3. After thoroughly mixed, gently stir in tomatoes.
4. Stuff salad into pitas and enjoy!
Title: Re: What's for dinner? 2020
Post by: Amy on March 22, 2022, 03:14:39 PM
Easy Hobo Supper
A delicious, simple meal!
COURSE
Main Course
CUISINE
American, Amish
INGREDIENTS
 
6 hot dogs, sliced
6 medium potatoes, precooked
2 tablespoons onions, cut fine
1 /4 cup of butter
1 pint of peas
1 can cream of mushroom soup (undiluted)
INSTRUCTIONS
 
Preheat oven to 350
.Slice hot dogs, dice onions, and potatoes.I
In a big bowl, stir hot dogs, onions, butter, peas, and cream of mushroom soup.
Spread into a 9 X 12 casserole dish and bake at 350 for 30 minutes.
Title: Re: What's for dinner? 2020
Post by: Amy on March 22, 2022, 04:17:20 PM
Creamy Chicken Sheet Pan Dinner
Combine chicken, broccoli and potatoes on one sheet pan for an incredible dinner that's easy to prepare and even easier to clean up!
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: Main Course Cuisine: American Servings: 4 Calories: 423 kcal Author: Shawn
Equipment
Sheet Pan 13" x 18"
Ingredients
3 cups broccoli
1 lb. baby golden potatoes, cut into small pieces
1.5 lb. chicken breasts, pounded to even thickness
3 tsp olive oil
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
10 oz Cream of Chicken Soup
¼ cup parmesan cheese, shredded
1 tbsp parsley, freshly chopped
2 tsp garlic, minced
Instructions
Preheat oven to 425 degrees F. Line a baking sheet with foil and coat with non-stick spray.
Arrange broccoli on one side of the sheet pan, chicken breasts in the middle, and diced potatoes on the other side. Drizzle the chicken, broccoli and potatoes with the olive oil and then season with the garlic powder, salt and pepper. Make sure everything has plenty of room around it, if it's too crowded it can take longer to bake.
In a small dish combine the cream of chicken soup, parmesan cheese, parsley and garlic. Mix and spread over the chicken breasts.
Bake for 22 to 25 minutes, or until chicken is cooked through (165 degrees) and potatoes are tender. If desired, turn on the top broiler in the oven at the very end to brown the top of the chicken slightly. Remove from oven and let rest for about 5 minutes before slicing the chicken. Enjoy!
Notes
You can swap the broccoli for other veggies like: Brussels sprouts, green beans, asparagus or carrots.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 22, 2022, 04:31:47 PM
Strawberry-Lemonade Cake

If you're looking for the perfect cake for a summertime celebration, this Strawberry-Lemonade Layer Cake is the one. Made with tender lemony cake layers spread with a tangy Strawberry-Lemonade Jam, the cake is frosted with a dreamy Strawberry Frosting made with fresh berries and a drop of pink food coloring. You can assemble this beautiful cake up to two days ahead and store it at room temperature. Also, you can freeze cooled layers for up to a month in plastic wrap and aluminum foil.

By Southern Living

Total: 4 hrs 30 mins Hands-On: 45 mins Yield: Makes 12 Servings

Strawberry-Lemonade Cake

Ingredients

Cake

1 cup butter, softened

4 large eggs, separated

2 cups granulated sugar

3 cups cake flour

1 tablespoon baking powder

1/8 teaspoon table salt

1 cup milk

1 tablespoon lemon zest

1 tablespoon fresh lemon juice

Shortening

Strawberry-Lemonade Jam

2 1/2 cups coarsely chopped fresh strawberries

3/4 cup sugar

1/4 cup fresh lemon juice

3 tablespoons cornstarch

Strawberry Frosting

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

2/3 cup sugar, divided

2/3 cup chopped fresh strawberries

1 drop pink food coloring gel (optional)

1 1/2 cups heavy cream

3 tablespoons fresh lemon juice

Directions

Step 1
Prepare Cake: Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy.Add egg yolks, 1 at a time, beating until blended after each addition. Stir together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in zest and juice. Beat egg whites in a large bowl at high speed until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 4 greased (with shortening) and floured 9-inch round cake pans.Bake at 350° for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

Step 2
For Strawberry-Lemonade Jam: Process strawberries in a blender until smooth; press through a wire-mesh strainer into a 3-qt. saucepan, using back of a spoon to squeeze out juice; discard pulp. Stir in sugar.Whisk together lemon juice and cornstarch; gradually whisk into strawberry mixture. Bring mixture to a boil over medium heat, and cook, whisking constantly, 1 minute. Remove from heat. Place plastic wrap directly on warm jam; chill 2 hours or until cold. Refrigerate in an airtight container up to 1 week.

Step 3
For Frosting: Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth; add strawberries and food coloring (if desired); beat until blended.Beat cream and juice at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Use immediately.

Step 4
Layer Cake: Place 1 cake layer on a serving platter, and spread with about 1/2 cup Strawberry-Lemonade Jam, leaving a 1/2-inch border around edges. Spoon 1 cup Strawberry Frosting into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Top with second and third cake layers, repeating procedure with filling and frosting between each layer. Top with last cake layer, and spread remaining Strawberry Frosting on top and sides of cake.



Title: Re: What's for dinner? 2020
Post by: patricia19 on March 22, 2022, 04:37:29 PM
Banana Pudding Cake

By Pam Lolley via Southern Living

Chill: 4 hrs Total: 7 hrs Active: 50 mins Servings: 12

This delightful cake is a delicious new way to enjoy everything we love in banana pudding, one of the South's favorite desserts. In addition to creamy homemade custard, fresh banana slices, and crisp vanilla wafers, there are three layers of tender yellow cake (made from a mix!), all stacked up and slathered in sweet whipped cream frosting. This gorgeous cake might be the most elegant and tempting banana pudding you've ever served to family and friends.

Ingredients

Custard Filling

¼ cup granulated sugar

2 tablespoons cornstarch

¼ teaspoon kosher salt

2 large egg yolks

1 cup half-and-half

1 ½ tablespoon salted butter

2 teaspoons vanilla extract

½ cup heavy whipping cream

Cake Layers

Baking spray with flour

1 (15 1/4-oz.) box yellow cake mix (such as Duncan Hines Classic Yellow)

3 large eggs

1 cup whole milk

⅓ cup (2 2/3 oz.) salted butter, melted

1 teaspoon vanilla extract

Whipped Cream Frosting

1 ½ cups heavy whipping cream

1 teaspoon vanilla extract

¼ cup granulated sugar

Additional Ingredients

3 medium (6 to 7 oz. each) bananas, sliced 1/4-in. thick

25 vanilla wafers, plus more for garnish

Directions

Prepare the Custard Filling

Step 1
Prepare the Custard Filling: Whisk together sugar, cornstarch, and salt in a small, heavy saucepan. Whisk together egg yolks and half-and-half in a large glass measuring cup or bowl; gradually whisk into sugar mixture. Cook over medium, whisking constantly, until mixture starts to bubble, 3 to 4 minutes. Continue cooking, whisking constantly, 1 minute. Remove from heat.
 Add butter and vanilla; whisk until completely incorporated. Transfer mixture to a medium bowl. Place plastic wrap directly on surface of warm mixture to prevent film from forming. Let stand at room temperature 30 minutes. Transfer to the refrigerator and chill until cold, at least 4 hours or 8 hours.

Step 2
Prepare the Cake Layers: reheat oven to 350°F. Coat 3 (8-inch) round cake pans with baking spray; set aside. Beat cake mix, eggs, milk, melted butter, and vanilla with a stand mixer fitted with a paddle attachment on low speed until incorporated about 30 seconds. Increase mixer speed to medium; beat 2 minutes. Divide batter evenly among prepared pans.

Step 3
Bake Cake Layers on middle rack in preheated oven until lightly golden and a wooden pick inserted in center comes out clean, 16 to 18 minutes. Transfer pans to a wire rack; let cool 10 minutes. Remove Cake Layers from pans, and let cool completely on a wire rack, about 1 hour.

Step 4
Return to the Custard Filling: Beat whipping cream with an electric mixer on high speed until stiff peaks form, 1 to 3 minutes. Remove Custard Filling from refrigerator; gently fold whipped cream into chilled Custard Filling. Place in refrigerator until ready to use.

Step 5
Prepare the Whipped Cream Frosting: Beat whipping cream and vanilla with an electric mixer on medium-high speed until foamy, about 1 minute. Gradually add sugar, beating until stiff peaks form, about 2 minutes. (Do not overbeat.)

Step 6
Assemble the cake: Using a serrated knife, horizontally slice a very thin layer off the top of each Cake Layer to remove any domes, and discard. Place 1 Cake Layer, cut side up, on a platter; cover Cake Layer with half of the sliced bananas, covering top of layer. Spread half of the Custard Filling (about 1 cup) over top of bananas. Top with second Cake Layer, cut side up; repeat layering with remaining bananas and Custard Filling. Top with remaining Cake Layer, cut side down. Spread top and sides of assembled cake with Whipped Cream Frosting.

Step 7
Place wafers in a ziplock plastic bag; seal bag, and coarsely crush wafers into small pieces using your hands. Gently press some of the crushed wafers around the bottom of the cake (about 2 to 3 inches up the sides). Garnish top of cake with whole wafers and remaining crushed wafers.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 22, 2022, 04:43:56 PM
Caramel Italian Cream Cake

Brown sugar is the shortcut to quick caramel flavor in both the cake layers and the frosting.

By Southern Living
Southern Living, December 2010

Total: 2 hrs 25 mins Yield: Makes 12 servings

Italian Cream Cake is a gorgeous layer cake that originated in Italy, but local bakers added their own special touches that turned it into a classic Southern layer cake. The three vanilla cake layers are packed with pecans and coconut, with more coconut on the outside.

What makes this Italian Cream Cake recipe different from most is that instead of the usual cream cheese frosting inside and out, there's quick caramel frosting between the layers. This caramel frosting is not only quick, but it's also easy thanks to a delicious combination of brown sugar and cream that doesn't require a candy thermometer.

Ingredients

3 cups shaved coconut

1 cup finely chopped pecans

½ cup butter, softened

½ cup shortening

1 ½ cups granulated sugar

½ cup firmly packed dark brown sugar

5 large eggs, separated

1 tablespoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

Quick Caramel Frosting

Cream Cheese Frosting

Directions

Step 1
Preheat oven to 350°. Place shaved coconut in a single layer in a shallow pan. Place pecans in a second shallow pan. Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant, stirring halfway through.

Step 2
Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.

Step 3
Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans and 1 cup sweetened flaked coconut.

Step 4
Beat egg whites at high speed until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.

Step 5
Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks and cool completely (about 1 hour).

Step 6
Prepare Quick Caramel Frosting. Immediately spread frosting between layers and on top of cake. Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 22, 2022, 04:49:21 PM
Apple Butter Pound Cake with Caramel Frosting

By Pam Lolley via Southern Living

Cool: 2 hrs Total: 3 hrs 45 mins Active: 20 mins Yield: Serves 12

Impress everyone this fall with an apple butter pound cake topped with caramel frosting and apple chips. When the baking bug bites you in the fall, two things usually come to mind. Apples and pound cakes. This season add some excitement to your cakes by cooking with Slow-Cooker Apple Butter. While apple butter really isn't a butter, this old-school condiment has a deeper, richer, and thicker consistency than apple sauce. Traditionally cooked for hours on the stovetop, your slow cooker will simplify the process for you.

If you don't want to make your own apple butter, use your favorite store brand of apple butter, instead.  This recipe for an apple pound cake calls for a Bundt pan which, with its curves and crevices, can turn a simple cake into an architectural showpiece. Don't skip toasting the pecans -this simple step adds tons of extra flavor and texture. If you plan to do a lot of baking this season, plan ahead and toast a large amount of nuts and store in the freezer.  Keep a jar of caramel frosting in the refrigerator and drizzle over baked apples or a bowl of ice cream.

Ingredients

1 cup Slow-Cooker Apple Butter

¼ cup finely chopped, toasted pecans

Vegetable shortening

1 ½ cups butter, softened

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

3 cups granulated sugar

6 large eggs

3 cups all-purpose flour, plus more for pan

3 teaspoons vanilla extract, divided

½ cup packed light brown sugar

¼ cup butter

3 tablespoons whole milk

1 cup powdered sugar

½ cup dried apple chips (optional)

Directions

Step 1
Stir together Slow-Cooker Apple Butter and pecans in a small bowl; set aside. Grease (with vegetable shortening) and flour a 14-cup Bundt pan; set aside.

Step 2
Preheat oven to 325°F. Beat softened butter and cream cheese in bowl of a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy, about 2 minutes. Gradually add granulated sugar, beating on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating just until blended after each addition.

Step 3
Reduce speed to low, and gradually add flour to butter mixture, beating just until blended after each addition, stopping to scrape down bowl as needed. Stir in 2 teaspoons of the vanilla.

Step 4
Stir ¼ cup batter into apple butter mixture. Pour half of the remaining batter into prepared Bundt pan. Using a small offset spatula or knife, make about a ¾-inch-wide x ¾-inch-deep trench (or channel) in center of batter around pan. Spoon apple butter mixture into trench. Top with remaining cake batter.

Step 5
Bake in preheated oven until a long wooden pick inserted in center comes out clean (1 hour, 20 minutes to 1 hour, 35 minutes). Cool cake in pan on a wire rack 10 minutes, and remove from pan to wire rack. Cool completely, about 2 hours.

Step 6
While cake cools, bring brown sugar, ¼ cup butter, and milk to a boil in a small saucepan over medium, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat; stir in remaining 1 teaspoon vanilla. Gradually whisk in powdered sugar until smooth, and whisk gently until mixture begins to cool and thickens slightly, 3 to 5 minutes. Immediately spoon over cooled cake; top with apple chips, if desired.





Title: Re: What's for dinner? 2020
Post by: patricia19 on March 22, 2022, 05:58:16 PM
Pomegranate-Almond Toast

Say hello to this gorgeous, jewel-toned toast, which looks beautiful and tastes great, too.

Jenna Helwig, food director at Real Simple

Total: 5 mins Hands-On: 5 mins Servings: 2

Almond butter tops whole-grain toast, and then a shower of sweet-tart pomegranate arils (aka, "seeds") and nutty pumpkin seeds finish it off. There's an optional drizzle of maple syrup to balance it out, too. It's a fun, simple breakfast that you can put together in just five minutes and is customizable to your taste. Don't like pomegranate? Try raspberries instead. Or, if you're out of pepitas, substitute sunflower seeds. Honey works rather than maple syrup, too. Shopping tip: While you can purchase pre-seeded pomegranate arils, it's easy and cheaper to do it yourself.

Ingredients

2 tablespoons almond butter

2 slices whole-grain bread, toasted

3 tablespoons pomegranate arils

2 teaspoons toasted, lightly salted pumpkin seeds (pepitas)

1 teaspoon pure maple syrup (optional)

Directions

Step 1
Spread 1 tablespoon almond butter on each piece of toast. Top evenly with pomegranate arils and pepitas. Drizzle with syrup, if desired.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 22, 2022, 06:09:26 PM
Rhubarb-Buttermilk Upside-Down Cake

Rhubarb might be the new upside-down cake queen.

By Ann Taylor Pittman
Southern Living, March 2022

Bake: 50 mins Cool: 25 mins Total: 1 hr 30 mins Active: 15 mins Servings: 12

When you think of an upside-down cake, you probably picture a layer of pineapple rings, accented with glossy maraschino cherries. While we love a classic pineapple upside-down cake, our recipe for Rhubarb-Buttermilk Upside-Down Cake is here to prove that upside-down cakes hold infinite possibilities.

'Tis the season for all things rhubarb. Rhubarb only grows a few weeks out of the year, but we cherish the short season when this tart stalk is at its peak by making this Rhubarb-Buttermilk Upside-Down Cake. In this recipe, tender vanilla cake is crowned with soft and tangy rhubarb stalks, lightly enhanced with strawberry jam. Many upside-down cake recipes use brown sugar to create a caramelized topping when the cake is inverted, but this one is made with granulated sugar and strawberry jam to preserve the rhubarb's vibrant pink color.

A dollop of crème fraiche adds the perfect amount of tang to finish the cake, and enhances the flavor of the buttermilk in the batter. The final result is a single-layer cake that might just be the prettiest dessert we've ever seen.

Ingredients

2 tablespoons unsalted butter, melted

2 ¼ cups granulated sugar, divided

¼ cup seedless strawberry jam

4 large rhubarb stalks, trimmed and cut into 2¾- x ⅓-inch pieces (about 60 pieces total, 8 oz.)

3 cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon kosher salt

2 large eggs

½ cup canola oil

1 tablespoon vanilla extract

1 ½ cups whole buttermilk

Crème fraîche, for serving

Directions

Step 1
Preheat oven to 350°F. Line a 13- x 9-inch metal baking pan with parchment paper. Drizzle butter evenly over bottom of parchment paper in pan, and sprinkle evenly with ¼ cup of the sugar. Place jam in a small microwavable bowl. Microwave on HIGH until melted, 30 to 45 seconds. Brush jam over sugar in pan. Arrange 4 or 5 rhubarb pieces, skin side (pink side) facing down, horizontally in 1 corner of pan. Arrange 4 or 5 rhubarb pieces vertically next to first section. Repeat process, alternating between horizontal and vertical positioning, to create a grid pattern.

Step 2
Whisk together flour, baking soda, and salt in a medium bowl. Beat eggs, oil, vanilla, and remaining 2 cups sugar with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Reduce mixer speed to low, and beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter evenly over rhubarb in pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 50 minutes.

Step 3
Transfer pan to a wire rack; let cake cool 10 minutes. Carefully invert cake onto wire rack; remove parchment paper. Let cake cool on wire rack at least 15 minutes or up to 1 hour. Slice and serve warm or at room temperature with crème fraîche.




Title: Re: What's for dinner? 2020
Post by: patricia19 on March 23, 2022, 06:20:07 PM
Supper Enchiladas

For smaller families and groups, whipping up a huge pan of enchiladas can be overkill.  Make your  single serving with these delicious enchiladas cooked in ramekins.  Extra green enchilada sauce freezes well. Corn tortillas, particularly in Mexican supermarkets, come in a variety of sizes. If you can't find the size you want, trim larger ones and save the scraps for other uses.

Notes: Extra green enchilada sauce freezes well. Corn tortillas, particularly in Mexican supermarkets, come in a variety of sizes. If you can't find the size you want, trim larger ones and save the scraps for other uses.

This Story Originally Appeared On sunset.com

Supper Enchiladas
CREDIT: JAMES CARRIER
Recipe Yield: Makes 6 servings

Ingredients

1 can (10 oz.) red enchilada sauce

1 jar (7 oz.) peeled roasted red peppers

½ cup green salsa (salsa verde, refrigerated or canned)

1 cup canned green enchilada sauce (see notes)

12 corn tortillas (blue, if available, 5 to 6 in. wide; see notes)

2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry

6 ounces cream cheese or panela, cut into thin slices or small chunks

½ cup shredded parmesan cheese or packed crumbled cotija cheese

6 or 12 large eggs

1 ½ cups shredded mild cheddar cheese (6 oz.)

¾ cup thinly sliced green onions, including tops

6 tablespoons chopped fresh cilantro

6 to 12 tablespoons sour cream or Mexican crema

Salt

Directions

Step 1
Whirl red enchilada sauce and roasted red peppers until smooth in a blender.

Step 2
In a bowl, mix green salsa with green enchilada sauce.

Step 3
Set six ramekins (about 2 cups each, 5 to 6 in. wide or long) on large baking sheets. Pour red sauce mixture equally into ramekins and tilt to coat bottoms. Cut tortillas into quarters. Arrange four pieces in each ramekin, overlapping edges to cover bottom and pressing tortillas down into sauce.

Step 4
Scatter spinach, cream cheese, and 1/4 cup parmesan evenly over tortillas. Lay another four pieces of tortilla over filling in each ramekin; overlap edges to fit. Spoon green sauce over tortillas, coating evenly.

Step 5
Bake, uncovered, in a 375° oven until sauce is bubbling, about 25 minutes (25 to 30 if chilled). Remove pan from oven and immediately, with the back of a large spoon, make one or two slight depressions for eggs near center of each ramekin. Break one or two eggs into each ramekin; sprinkle evenly with cheddar cheese. Return to oven and bake 10 to 12 minutes longer for soft yolks (press yolk gently to test), 12 to 15 minutes for firm yolks.

Step 6
Top each ramekin with green onions, cilantro, a spoonful of sour cream, and a sprinkling of remaining parmesan cheese. Set ramekins on plates. Add salt to taste.

Step 7
Do-Ahead Tip: You can assemble the enchiladas (through step 4) up to 4 hours ahead; cover and chill.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 23, 2022, 06:29:55 PM
Shakshuka, a Middle Eastern dish, features eggs poached in tomatoes, onions, garlic, and spices. This single-serving version is a breeze to prepare.  Sauteed vegetables and spices are spooned into individual ramekins before cracking one egg into each dish and microwaving until set.  To make ahead, cool and freeze sauce-filled ramekins (before adding eggs) and freeze for up to 8 months. 

Make-Ahead Shakshuka

To make ahead, complete step 1; then follow instructions below. Be sure to pierce the yolks (without breaking them) so they won't burst when microwaved.

By Cheryl Slocum
Recipe by Cooking Light September 2015

Make-Ahead Shakshuka

Total: 30 mins Hands-On: 30 mins Yield: Serves 6

Ingredients

1 tablespoon olive oil

1 ½ cups thinly sliced onion

1 cup thinly sliced red bell pepper

1 cup thinly sliced yellow bell pepper

3 garlic cloves, minced

1 ½ cups unsalted crushed tomatoes

⅓ cup chopped fresh cilantro

2 tablespoons chopped fresh flat-leaf parsley

½ teaspoon freshly ground black pepper

¾ teaspoon kosher salt

2 teaspoons sherry vinegar

1 teaspoon paprika

Cooking spray

6 large eggs

Directions

Step 1
Heat a large skillet over medium heat. Add oil; swirl to coat. Add onion, bell peppers, and garlic. Cook 10 minutes or until vegetables are very soft, stirring occasionally. Add tomatoes and next 6 ingredients (through paprika); cook 10 minutes, stirring occasionally. Divide mixture evenly among 6 (8-ounce) ramekins coated with cooking spray.

Step 2
Working with 1 ramekin at a time, make a slight well in sauce. Crack 1 egg into well; pierce yolk with tip of a knife. Cover loosely with a paper towel. Microwave at HIGH 2 1/2 minutes or until desired degree of doneness.

Step 3
To freeze: Place ramekins in refrigerator until cool. Remove; cover tightly with plastic wrap and heavy-duty aluminum foil. Transfer ramekins to freezer; freeze for up to 8 months.

Step 4
To heat: Remove ramekins from wrapping. Microwave 1 ramekin, covered loosely with a damp paper towel, at HIGH for 2 minutes. �Remove from microwave, and stir. Make a slight well in sauce. Add 1 large egg; pierce yolk with the tip of a sharp knife. Cover loosely with paper towel. Microwave an additional 2 1/2 minutes or to desired degree of doneness.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 25, 2022, 05:34:28 PM
Carbonara Frittata

Total Time 35 min Prep 10 min Cook 25 min Serves 6

Whole-grain spaghetti gives this frittata satisfying heft, making it a filling main course. Because of the richness of pancetta, a small amount goes a long way, adding little bits of meaty goodness in every bite. Serve with a tossed green salad on the side.

Ingredients

Cooking spray 4 sprays

Uncooked whole wheat spaghetti 4 oz

Pancetta 2 oz, chopped

Garlic cloves 2 medium clove(s), finely chopped

Eggs 8 large eggs

Grated Pecorino Romano cheese 3 Tbsp, divided

Kosher salt ½ tsp

Black pepper ¼ tsp

Instructions

Preheat the oven to 350°F. In a pot of boiling water, cook the pasta until al dente, 10 to 12 minutes. Drain the pasta well.

Meanwhile, coat a 10-inch ovenproof skillet with cooking spray and heat over medium. Add the pancetta; cook until crisp, about 5 minutes. Using a slotted spoon, remove the pancetta. Add the garlic to the drippings in the pan. Reduce heat to low and cook for 1 minute. Add the pasta to the pan and toss well. Remove from heat.

Whisk the eggs, 2 tbsp cheese, salt, and black pepper in a medium bowl. Pour the eggs evenly over the pasta. Sprinkle with the remaining 1 tbsp cheese and the pancetta. Bake until the eggs are set, 10 to 13 minutes. Cut the frittata into 6 wedges.

Serving size: 1 wedge

Title: Re: What's for dinner? 2020
Post by: patricia19 on March 29, 2022, 08:25:37 PM
Sauces that freeze well

Basic Tomato Sauce

Chef Hugh Acheson uses a little grated carrot to offset the acidity in his fragrant tomato sauce, which also has plenty of fresh oregano.

Ingredients

2 tablespoons extra-virgin olive oil

1 small white onion, finely chopped

1 medium carrot, grated

One 28-ounce can of whole plum tomatoes in juice, coarsely pureed

Kosher salt

1 tablespoon unsalted butter

2 teaspoons fresh oregano, finely chopped

Directions

Step 1
Heat the olive oil over moderate heat in a medium saucepan until shimmering. Add the onion and cook, stirring, until softened, about 8 minutes. Stir in the carrot, then add the tomatoes and season with salt. Simmer over moderately low heat, stirring occasionally, until the sauce has thickened, about 40 minutes. Remove from the heat and stir in the butter and oregano.

Make Ahead
The tomato sauce can also be refrigerated for up to 1 week.


Lasagnas and other baked pasta dishes, like ziti, can easily be frozen—simply bake, freeze, and then reheat once you're ready. This particular recipe from Andrea Slonecker includes Italian sausage, mushrooms, and three kinds of cheese: Parmigiano-Reggiano, whole-milk mozzarella, and whole-milk ricotta. It's the perfect hearty, stick-to-your-ribs kind of meal.

Après-Ski Lasagna

When cooking for famished friends in a kitchen of modest means, the key is to make hearty food that satisfies a crowd and can either be made ahead or pulled together quickly after a long day on the slopes. Build the lasagna the night before so all it needs is an hour or so in the oven while your crew showers up. (This is a great strategy not only for ski vacations but for busy weeknights, too.) Then you'll have a comforting meal that's eaten in long johns and Wigwams, with full wine glasses, in front of a crackling fire.

Ingredients

1 1/4 pounds mild Italian sausage (about 3 links), casings removed

1 pound fresh cremini mushrooms, sliced (about 6 cups)

4 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

1 cup water

2 (6-ounce) cans tomato paste

3/4 cup lightly packed fresh basil leaves, divided

1 tablespoon kosher salt, divided

3/4 teaspoon ground black pepper, divided

1 pound whole-milk ricotta cheese

10 ounces Parmigiano-Reggiano cheese, finely grated (about 1 1/4 cups), divided, plus more for serving

1 (1-pound) box dry lasagna noodles

1 pound whole-milk mozzarella cheese, sliced

Cooking spray

Directions

Step 1
Heat a 6-quart Dutch oven over medium-high. Once hot, add sausage, and break it up into small pieces with a wooden spoon. Add mushrooms and garlic; cook, stirring and scraping up browned bits from bottom of pot, until meat is browned and mushrooms release their liquid and soften, 18 to 20 minutes. Stir in crushed tomatoes, 1 cup water, tomato paste, 1/4 cup basil leaves, 2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer. Decrease heat to medium-low to maintain a gentle simmer. Cover, and cook, stirring occasionally, until flavors meld, about 1 hour. Stir in remaining 1/2 teaspoon pepper. Keep warm.

Step 2
While sauce cooks, chop remaining 1/2 cup basil leaves. Stir together chopped basil, ricotta, 1/4 cup Parmigiano-Reggiano, and remaining 1 teaspoon salt in a medium bowl; set aside.

Step 3
Cook noodles in a large pot of boiling salted water 8 minutes, stirring often with tongs to keep noodles from sticking together. Drain and rinse noodles briefly under cold water. Separate noodles a bit, and set aside.

Step 4
Preheat oven to 375˚F. To assemble the lasagna, spread 2 heaping cups hot tomato sauce in the bottom of a 13- x 9-inch baking dish. Place one-third of noodles over sauce, overlapping just slightly. Spread half of ricotta mixture over noodles, and top with one-third of the mozzarella slices. Spread another 2 cups sauce over mozzarella, and sprinkle with 1/3 cup Parmigiano-Reggiano. Repeat layers a second time. Top with remaining noodles, remaining sauce, remaining mozzarella, and remaining Parmigiano-Reggiano.

Step 5
Cover lasagna with a large sheet of aluminum foil that's been lightly sprayed with cookingspray (to prevent the cheese from sticking to it). Bake in preheated oven 30 minutes. Remove foil, and bake until cheese is lightly browned and sauce is bubbling, 25 to 30 minutes. Let stand 10 to 15 minutes. Cut lasagna into slices, and serve with additional Parmigiano-Reggiano.






Title: Re: What's for dinner? 2020
Post by: patricia19 on March 30, 2022, 06:09:22 PM
From My Recipes.

https://www.myrecipes.com/special-diet/healthy-recipes/best-air-fryer-recipes?did=759171-20220329&cid=759171&mid=83317732856&lctg=164074374

Title: Re: What's for dinner? 2020
Post by: patricia19 on March 31, 2022, 03:17:05 PM
Southern Breakfast Enchiladas with Sausage Gravy

By Christin Mahrlig

Southern Breakfast Enchiladas with Sausage Gravy are full of sausage, scrambled eggs, tater tots, and cheese rolled up in a flour tortilla and covered with a creamy sausage gravy. Everything tastes better with sausage gravy.  🙂

Biscuits and Gravy and Chicken and Waffles are the ultimate southern breakfast. A creamy gravy with sausage crumbles is so delicious. So I thought, why not top breakfast enchiladas with sausage gravy? Seemed like a great idea and it was.

These breakfast enchiladas take a little time to prepare but they feed a crowd and are perfect for a special brunch. They also reheat well.

How To Make

You'll have to make the sausage gravy, make the scrambled eggs, and cook the tater tots. The amazing filling includes crumbled breakfast sausage, crispy tater tots, scrambled eggs and shredded cheese.

It gets rolled up in flour tortillas and placed in a baking dish. Sausage gravy and shredded cheddar cheese cover the enchiladas and the baking dish is popped in the oven until everything is bubbly and golden.

Tips For Making Southern Breakfast Enchiladas with Sausage Gravy

I quickly cook the tater tots in my Air Fryer.
You can assemble the enchiladas the night before. Just add 5 to 10 minutes to the baking time.

You can top these Breakfast Enchiladas with salsa and cilantro if you like.

Serve with hot sauce to up the heat. I personally like Chipotle TABASCO. It is less spicy than regular TABASCO and has a great smoky flavor.

PREP: 20 mins COOK: 30 mins Serves: 10

Ingredients

1 pound ground breakfast sausage
1/2 cup diced onion
1 jalapeno, minced
1/3 cup all-purpose flour
2 3/4 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
10 large eggs
2 tablespoons butter
2 cups cooked tater tots
1 cup shredded Pepper Jack cheese
1 cup shredded cheddar cheese
10 fajita-size flour tortillas

Instructions

Place sausage in a large nonstick pan over medium-high heat. Crumble it as it cooks.

When it is about halfway cooked, add the onion and jalapeno.

Remove 1 cup of the sausage, onion, and jalapeno mixture with a slotted spoon and set aside.

Place the skillet back over the heat and sprinkle the flour on the remaining sausage mixture. Cook and stir for 1 minute.

Gradually whisk in the milk. Simmer until thickened. Remove from heat.

Preheat the oven to 350 degrees and lightly grease a 9×13-inch baking dish.

Whisk eggs and season them with salt. Melt butter in a nonstick pan and scramble the eggs. Remove them from the heat when they are still slightly undercooked. They will cook more in the oven.

In a medium bowl, combine the 1 cup of sausage mixture with the tater tots, the scrambled eggs, and half the Pepper Jack and cheddar cheese.

Place about 1/2 cup of filling down the center of each tortilla. Roll up and place seam side down in the prepared baking dish.

Pour sausage gravy on top. Sprinkle the remaining cheese on top. Bake for 30 to 40 minutes.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 31, 2022, 03:52:53 PM
Emily Blunt's English Roasted Potatoes
SERVES 6 TO 8

Ingredients

Kosher salt
3 pounds large Yukon Gold potatoes, peeled and 1½ to 2-inch diced
½ cup vegetable oil (be sure it's fresh!)
Coarse sea salt or fleur de sel
Minced parsley

Directions

Preheat the oven to 425 degrees.

Bring a large pot of water with 2 tablespoons of kosher salt to it. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the potatoes. Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan. Set aside to dry for at least 15 minutes. (They can sit at room temperature for several hours or in the fridge for up to 6 hours.)

Pour the oil onto another sheet pan, tilt the pan to distribute the oil, and place the pan in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil (I use a large metal spatula) and toss them lightly to coat each potato with the hot oil. Lower the oven temperature to 350 degrees F. Roast for 45 minutes to one hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.

Transfer to a serving platter, sprinkle generously with 1½ to 2 teaspoons sea salt and parsley and serve hot.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 31, 2022, 04:15:07 PM
Some salad recipes collected by Randi Mazzella

disclaimer: I just present the recipes...I have no comment on who they're associated with.

Hudson Department Store's Maurice Style Salad

People have asked to have this department store favorite recipe from their childhood. While Hudson's may be gone, this crowd-pleasing salad can still be enjoyed.

4 meal-size servings

Ingredients for the salad base

Thinly sliced head of iceberg lettuce

1½ cups julienne sliced smoked turkey

1½ cups julienne sliced smoked ham

1½ cups julienne sliced Swiss cheese

¾ cup coarsely chopped sweet gherkin pickles (optional)

¾ cup pimento-stuffed green olives

Ingredients for dressing

Whisk together:

1 teaspoon white wine vinegar

1 cup mayonnaise

1 finely chopped hard-boiled egg

2 tablespoons parsley

½ teaspoon sugar

1 teaspoon whole grain mustard

½ teaspoon onion juice

½ teaspoon salt

2 tablespoons finely chopped onion

1 tablespoon finely chopped gherkin pickle

Toss and serve. You can double the recipe if you like a lot of dressing.

Goop Style Sweet Potato Salad

Even if some of the items on the Goop site are financially out of reach, this salad inspired by Goop founder Gwyneth Paltrow is just a few chops away.

4 meal-size servings

Ingredients for salad base

8 cups thinly sliced Red Curly kale and Dino kale (massage in the dressing)

2 cups quinoa cooked in vegetable stock (or coconut water)

2 cups roasted sweet potatoes

½ cup torn fresh mint leaves

Ingredients for dressing

Whisk together:

¼ cup extra virgin olive oil

Juice of 2 small lemons

Zest of 2 lemons

2 cloves of crushed garlic

¼ teaspoon cumin

Massage kale with some of the dressing. Add together rest of base ingredients, and toss with additional dressing.

Sesame Chicken Salad

This salad inspired by Kylie Jenner has been viewed 12.5 million times on Salad Lab's TikTok. If it's good enough for a Kardashian, it's probably worth a try!

4 meal-size servings

Ingredients for salad base

Toss:

4 cups torn butter lettuce

4 cups chopped romaine or baby gem lettuce

2 cups thinly sliced red cabbage

¾ cup chopped green onion

1 cup toasted slivered almonds

½ cup black and white toasted sesame seeds

1 chopped rotisserie chicken

¾ cup chopped cilantro

Ingredients for dressing

Whisk together:

4 tablespoons rice vinegar

2 teaspoons toasted sesame oil

2 tablespoons soy sauce

6 tablespoons tahini

4 teaspoons brown sugar

½ teaspoon flakey sea salt

¼ teaspoon white pepper

Toss and serve.

 
Title: Re: What's for dinner? 2020
Post by: Amy on April 01, 2022, 02:46:35 PM
Impossibly Easy Bacon Cheeseburger Pie



Ground beef combines with bacon to add a delicious flavor to this easy cheeseburger pie - perfect when you want dinner to be ready in 50 minutes.

Preparation : 25
Total : 50 min
Yield : 6

Ingredients

6 slices bacon
1 lb lean (at least 80%) ground beef
1/4 teaspoon pepper
1 large onion, chopped (1 cup)
1/4 cup ketchup
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1 cup milk
2 eggs

Recipe

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; drain on paper towels. Crumble bacon; set aside.

In same skillet, cook beef, pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in ketchup. Spread in pie plate; sprinkle with cheese and bacon.

In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.

Bake 20 to 25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup if desired.

Nutrition

Nutrition Information
Nutrition Facts
Serving Size: 1 Serving
Calories360
Calories from Fat200
% Daily Value
Total Fat22g34%
Saturated Fat10g49%
Trans Fat1g
Cholesterol150mg50%
Sodium610mg25%
Potassium370mg11%
Total Carbohydrate14g5%
Dietary Fiber0g0%
Sugars6g
Protein25g
% Daily Value*:
Vitamin A10%10%
Vitamin C2%2%
Calcium20%20%
Iron10%10%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 01, 2022, 04:56:00 PM
Martha Stewart's 20 most popular recipes

https://tinyurl.com/2p95xyxr

Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.



Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.
Title: Re: What's for dinner? 2020
Post by: Amy on 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
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 03, 2022, 01:46:09 PM
15 Unique and Delicious Chicken Salad Recipes

https://tinyurl.com/sfaxkkja


Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.
Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.





Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.
Title: Re: What's for dinner? 2020
Post by: patricia19 on 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

Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.

Title: Re: What's for dinner? 2020
Post by: patricia19 on 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?

Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.







Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.

Title: Re: What's for dinner? 2020
Post by: Amy on 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
 
Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.
Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.







Title: Re: What's for dinner? 2020
Post by: Amy on 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.
Title: Re: What's for dinner? 2020
Post by: patricia19 on 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
Title: Re: What's for dinner? 2020
Post by: patricia19 on 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
Title: Re: What's for dinner? 2020
Post by: patricia19 on 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
Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.

Title: Re: What's for dinner? 2020
Post by: Amy on 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.
Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.







Title: Re: What's for dinner? 2020
Post by: JaneS on 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!
Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.

Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.
Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.
Title: Re: What's for dinner? 2020
Post by: patricia19 on 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


Title: Re: What's for dinner? 2020
Post by: Amy on 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
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 22, 2022, 12:38:21 PM
Sounds good to me! You could also easily do the recipe in a slow cooker or a convection toaster oven.
Title: Re: What's for dinner? 2020
Post by: Amy on April 22, 2022, 07:05:24 PM
Easy Pineapple Dessert


Ingredients
1 can (20 oz.) Crushed Pineapple in Juice, undrained
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1 cup thawed Whipped Topping



Instructions
Mix pineapple and dry pudding mix. Gently stir in whipped topping. Refrigerate for an hour before serving.

Can exchange pineapple for 15 oz of Mandarin oranges..



Title: Re: What's for dinner? 2020
Post by: patricia19 on April 24, 2022, 03:02:45 PM
Two-Ingredient Dough

Total Time 15 min Prep 10 min Serves 8

This fan-favorite dough is a quick (and healthy!) way to have all your favorite carbs. Our basic version will help you make impressive bagels, pastries, calzones, pizza, and more. Make sure to let your ball of dough rest for five minutes before use so it's easier to work with. Add dry or fresh seasonings to the dough to add a touch of flavor. Baking times and temperatures vary based on the items being made with the dough but in general, the dough cooks well at 350°F for about 10-15 minutes. Swap in gluten-free self-rising flour for regular self-rising flour, if desired.

Ingredients

White self-rising flour 1⅓ cup

Plain fat-free Greek yogurt 1 cup


Instructions

Place flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in the bowl with your hands until smooth (about 2 minutes of kneading). If the dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky; let sit five minutes. Divide dough into 8 equal pieces and roll or form into the shape for your desired recipe.

Serving size: 1/8th of dough
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 24, 2022, 03:30:46 PM
How to Make Pizza Dough for Classic and Deep-Dish Pizzas: Better Homes and Gardens

No need to feel intimidated—it's totally possible to master how to make pizza dough from scratch in just one afternoon. Our Test Kitchen aces will walk you through how to make homemade pizza dough, and will also share the secrets for make-ahead pizza dough so you can prep ahead for future pizza parties.

By Karla Walsh Updated March 24, 2022

Sure, you could swing by your local parlor and ask them for a pound of their signature dough. Or you could go semi-homemade and crisp up one of those store-bought crusts, stir together with a boxed mix, or get a head start with frozen bread dough. But when you're on a quest to make the ultimate pizza, it's essential (and easy!) to master how to make pizza dough at home.

Admittedly, compared to ordering delivery, it can feel a bit daunting to make your own pizza dough. But take the DIY route and you can customize your crust any which way you like. Ahead, we'll share how to make homemade pizza dough for thin to medium pies, such as New York-style, plus how to make pizza dough from scratch for deep dish-style feasts. Then we'll discuss the process for make-ahead pizza dough so you can save up for a rainy (ahem, hungry) day.

So grab that apron, cue the Italian music, and channel your inner pizzaiola. Your best pie ever begins here.

How to Make Pizza Dough from Scratch for a Classic Pie
The two secrets to success as you embark on the adventure of making homemade pizza dough from scratch? A hot oven and a hot baking stone.

Baking stones get really hot, which is essential to keep in mind when learning how to make pizza dough both for safety purposes (keep those oven mitts handy!) and for technical reasons. A hot stone is the key to score a crispy outer crust that's chewy on the inside. To get the baking stone nice and toasty, pop it in your oven, then allow it to heat up as your oven preheats. If you don't have a stone in your kitchen, simply preheat a baking sheet and dust it lightly with cornmeal before adding the dough on top to bake.

Related: Our Best Pizza Recipes Will Make You Want to Toss Your Takeout Menus

Step 1: Gather the Ingredients to Make Pizza Dough
For our classic homemade pizza dough, you'll just need a few pantry staples.

Bread flour
Active dry yeast
Salt
Vegetable oil
Warm water

Step 2: Combine Ingredients
In a very large bowl, stir together flour, sugar, salt, and yeast. Stir in water and oil until combined and all the flour is moistened. Yeast may seem fragile for some cooks, but if you watch the water temperature carefully, you won't kill the yeast—as long as it was still alive in the first place! (Study up on how to test yeast for signs of life, plus discover more about all of the different styles of yeast.)

It can be tough and time intensive to try to get your dough uniformly mixed with a wooden spoon, so once most of the pizza dough has come together to form a ball, use your hands to get it to come together completely.

Step 3: Knead and Portion
Transfer the pizza dough to a lightly floured surface. Knead dough until smooth and elastic, which should take about 3 minutes. Place the kneaded dough in a lightly greased bowl, turning to grease all surfaces of the dough.

Cover the bowl with a clean and dry kitchen towel, then allow the dough to rise at room temperature until it doubles in size (2 hours or so). If not using the dough right away, cover the bowl with plastic wrap spritzed with nonstick cooking spray; chill for up to 24 hours.

If chilled, let the dough stand at room temperature for 30 minutes. Without punching it down, gently remove the dough from the bowl. Divide it into four portions, then gently shape each portion into a ball. Cover; let rest for 10 minutes.

Step 4: Stretch and Top the Dough
Preheat the oven to 500°F. Place a pizza stone, if using, in the oven while it preheats. On a lightly floured surface, roll or stretch each dough portion into a 10- to 11-inch circle. Transfer dough circles to a baking sheet that has been sprinkled generously with cornmeal.

Spread 2 tablespoons of pizza sauce on each dough circle. Top with desired pizza toppings, including meat, cheese, and/or vegetables.

Generously dust a baking sheet with cornmeal. Gently transfer a dough circle to the sheet. If you have enough cornmeal on the sheet, the dough should transfer onto the hot stone easily.

Step 5: Bake the Pizza Dough
Gently slide one topped dough circle at a time to the heated baking stone (or place the baking sheet in the oven). Bake for about 7 minutes for baking stone (about 10 minutes for the baking sheet) or until the crust is golden.


Title: Re: What's for dinner? 2020
Post by: patricia19 on April 24, 2022, 03:35:44 PM
Part II

How to Make Homemade Pizza Dough for Deep-Dish Pizzas
Instead of a baking stone, you'll cook your Chicago-style deep-dish pizza in a 10- by 2-inch round cake pan or a springform pan.

Step 1: Gather the Ingredients to Make Pizza Dough
For our deep-dish dough, you'll just need slightly more oil than for the classic crust recipe above. The rest of the ingredients are fairly similar:

All-purpose flour
Active dry yeast
Salt
Vegetable oil
Warm water

Step 2: Prep the Pan and Combine Ingredients
Brush your cake or springform pan with oil, then sprinkle the bottom with cornmeal.

In a large bowl, combine warm water and yeast, stirring to dissolve the yeast. Let this stand for 5 minutes so the yeast can activate. Stir in flour, oil, and salt.

Step 3: Knead and Rise
Turn the dough out onto a lightly floured surface, and knead in just enough additional flour to form a moderately stiff yet smooth and elastic dough. This should take about 5 minutes.

Shape the pizza dough into a ball, then place it in a lightly greased bowl, turning once to grease all of the surfaces. Cover and let the dough rise in a warm place until it doubles in size, or for about 50 to 60 minutes. Punch the dough down. Cover and let rest for 5 minutes.

Step 4: Stretch the Dough in the Pan
Place the dough in the prepared pan. Using oiled hands, press and spread it evenly over the bottom and 1½ inches up the side of the pan. Cover and allow the dough to rise in a warm place until it has nearly doubled in size again, which should take about 30 to 35 minutes.

Step 5: Top and Bake the Pizza Dough
Preheat the oven to 400°F. Top with sliced cheese, then marinara sauce and/or meat sauce. Finish with vegetables and more cheese.

Bake for 55 to 60 minutes, or until the edge of the crust is crisp and golden brown and the filling is heated through. If necessary, cover the crust with foil during the last 10 minutes of baking to prevent overbrowning. Cool on a wire rack for 10 minutes. If using a springform pan, remove the side of the pan. If desired, sprinkle with additional Parmesan cheese and basil leaves. Cut into wedges.


Tips to Make Your Best Pizza Dough, No Matter the Style

Take a temp check. Yeast may seem like a finicky ingredient—after all, it's alive! But if you use a thermometer, your water will be the perfect temperature to activate the yeast without scorching it. The success of your crust relies on your yeast's happiness, so aim for warm water between 120°F and 130°F (no hotter and no colder).

Pick the perfect flour. Bread flour has a higher protein content than all-purpose flour, so we call for the former in our classic crust. This gives the homemade pizza dough a tuggy, chewy texture. If you don't have bread flour, simply trade in all-purpose flour, which we call for already in the deep-dish recipe above. (P.S. Here's the scoop about the different flour types and why their protein content matters.)

Get knead-y. To get your dough uniformly mixed, your hands will get a little dirty. Once most of the dough has come together through stirring, use your clean hands to form a ball and start kneading.

Dust on the cornmeal. Generously sprinkle your baking sheet with cornmeal and it will be a breeze to transfer to the preheated baking stone. Alternatively, if you don't have a stone, coat the baking sheet with cornmeal prior to preheating it.

Transfer carefully. Because the baking stone will be very hot, use the baking sheet to shake the topped pizza dough onto the stone, gently pulling the baking sheet back toward you as the pizza settles on the stone.

Prep ahead. For make-ahead pizza dough, prepare as directed through step 2, then cover with plastic wrap coated in nonstick cooking spray. Chill for up to 24 hours. Let the dough stand at room temperature for 30 minutes before rolling and proceeding with the rest of the steps for how to make pizza dough.

To freeze dough, prepare as directed through step 2, wrap in plastic wrap, and place in an airtight container to freeze for up to 3 months. Thaw in the refrigerator before using. Again, you'll want to let the dough stand at room temperature for 30 minutes before rolling.

Now that you're a master at how to make pizza dough, you can whip up a different pie any time the craving strikes.


Title: Re: What's for dinner? 2020
Post by: patricia19 on April 24, 2022, 09:28:26 PM
From Food and Wine

Apple Cider Glazed Ham

Pulling off an impressive holiday ham at home takes just a few simple steps. Start with a good-quality, bone-in spiral-cut ham — make sure it is unglazed. Coat it with this deliciously sweet apple cider glaze featuring light brown sugar, honey, and Dijon mustard. Brushing the glaze onto the ham in 15-minute intervals during the last 30 minutes of baking creates a wonderfully sticky and caramelized crust. Serve any leftovers on biscuits with a slather of mustard.

By Robby Melvin

Total: 2 hrs 35 mins Active: 20 mins Servings: 10

Ingredients

1 ½ cups packed light brown sugar

½ cup honey

¼ cup Dijon mustard

½ teaspoon kosher salt

½ teaspoon black pepper

1 cup apple cider, divided

1 (8- to 9-lb.) fully cooked bone-in spiral-cut ham half

Directions

Step 1
Preheat oven to 350°F. Line a roasting pan with heavy-duty aluminum foil. Stir together brown sugar, honey, mustard, salt, pepper, and 1/2 cup of the cider in a medium bowl.

Step 2
Place ham in prepared pan so that individual ham slices are perpendicular to pan bottom. Brush ham with 3/4 cup glaze, gently pushing glaze in between slices. Turn ham over so that bottoms of slices are now facing up; brush an additional 3/4 cup glaze in between slices. Turn ham so that the large, flat, cut side is facing down in pan.

Step 3
Pour remaining 1/2 cup cider into bottom of pan. Cover tightly with foil. Bake in preheated oven 1 1/2 hours. Remove from oven; remove and discard foil. Brush ham evenly with 1/3 cup glaze; return to oven, and bake 15 minutes. Remove from oven. Brush with 1/3 cup glaze; return to oven, and bake until a thermometer inserted in thickest portion of ham registers 140°F, about 15 minutes. Remove from oven; brush with remaining 1/3 cup glaze and pan drippings. Let stand 15 minutes. Serve warm or at room temperature.




Title: Re: What's for dinner? 2020
Post by: patricia19 on April 24, 2022, 10:49:48 PM
Classic Macaroni Salad: The deliciousness is in the details.
Chef John 2015

Whether it's sitting next to some smoky ribs, or just a humble hot dog, this deli-style macaroni salad will always be a crowd-favorite, as long as you pay attention to a few key details.

The most important things are to not rinse the macaroni, and to let it cool before adding the dressing. If you add it while the pasta is too hot, the mayo sort of melts, and you get a greasy salad. By letting it cool, while tossing, the macaroni gets nice and tacky, and will grab the sauce a lot better.

I don't put as much sugar as many of the web's most popular versions call for. For this much dressing, a half-cup of sugar is not uncommon, which for my taste is way too much. Since we're adding all those sweet veggies, just a spoon or two is all you should need.

As long as you follow the technique shown, you can tweak the vegetables and dressing ingredients to your liking, but no matter what you put in, try to let it sit overnight before serving. The flavors will develop, the macaroni will fully absorb the dressing, and all you'll need to do is taste, adjust, and serve. I hope you give easy salad a try soon. Enjoy!

Ingredients for 12 portions:

1 pound (4 cups) uncooked elbow macaroni, cooked in well-salted water

For the dressing:
1 cup mayonnaise, plus an extra spoon as needed
1/4 cup white vinegar
1 or 2 tbsp white sugar
2 tablespoons Dijon mustard
2 tsp kosher salt, plus more to taste
1/2 teaspoon ground black pepper
1/8 tsp cayenne
1/2 cup green onions, white and light parts
1 cup finely diced celery
3/4 cup diced red bell pepper
1/2 cup diced green pepper (I used poblano and jalapeno)
1/2 cup grated carrot

Directions

Step 1
Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.

Step 2
Bring a large pot of well-salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.

Step 3
Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.

Step 4
Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.


Title: Re: What's for dinner? 2020
Post by: Amy on April 25, 2022, 07:16:16 AM
Chef John has some wonderful recipes!
Title: Re: What's for dinner? 2020
Post by: RAMMEL on April 25, 2022, 09:34:48 AM
I'm waiting for the "Short Order" Chef.
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 25, 2022, 04:18:17 PM
Grilled Cheese-and-Bacon Sandwiches with Cheese Curds

Cheese curds are small chunks of just-made cheese that haven't been pressed into a shape. They're milky and delicious in a grilled cheese sandwich like this one, which is spread with Joe Beef's signature "chicken glace mayo," made at the restaurant with chicken stock that Morin says has been "reduced to oblivion." He suggests substituting beef bouillon to replicate his uniquely savory mayonnaise.

By Frédéric Morin
October 2011

Total: 35 mins Yield: 4

Ingredients

1/2 beef bouillon cube (about 1 teaspoon)

1/4 cup mayonnaise

2 teaspoons Sriracha

Salt and freshly ground pepper

1 tablespoon vegetable oil

1 medium onion, thinly sliced

2 teaspoons cider vinegar

12 slices of bacon

2 tablespoons unsalted butter, softened

8 slices of white sandwich bread

1/2 pound sharp cheddar, cut into 4 slices

3 ounces cheddar cheese curds (1 cup); see Note

Directions

Step 1
In a small bowl, mash the bouillon cube into 2 teaspoons of hot water until dissolved. Whisk in the mayonnaise and Sriracha and season with salt and pepper.

Step 2
In a medium skillet, heat the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, until golden brown and softened, about 10 minutes. Stir in the vinegar and season with salt and pepper.

Step 3
Meanwhile, in another skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels.

Step 4
Set a griddle over 2 burners and turn the heat to moderate. Butter the bread slices on 1 side. Spread the other side of 4 bread slices with the spicy mayonnaise and top with the onion, cheddar, cheese curds and bacon. Close the sandwiches buttered side out and griddle over moderately low heat until crisp, about 4 minutes per side. Cut the sandwiches in half and serve.

Notes
Cheese curds are available at specialty food shops and cheese shops.




Title: Re: What's for dinner? 2020
Post by: patricia19 on April 25, 2022, 04:29:07 PM
One Pot Pasta

Martha Stewart Living, June 2013

Total: 20 mins Prep: 15 mins Servings: 4


Ingredients

12 ounces linguine

12 ounces cherry or grape tomatoes, halved or quartered if large

1 onion, thinly sliced (about 2 cups)

4 cloves garlic, thinly sliced

1/2 teaspoon red-pepper flakes

2 sprigs basil, plus torn leaves for garnish

2 tablespoons extra-virgin olive oil, plus more for serving

Coarse salt and freshly ground pepper

4 1/2 cups water

Freshly grated Parmesan cheese, for serving

Directions

Step 1
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Step 2
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
Title: Re: What's for dinner? 2020
Post by: Amy on April 26, 2022, 08:12:09 AM
Honey Garlic Chicken
Quick and easy honey garlic chicken recipe, made in one pot or one pan with simple ingredients on stovetop. This 30 minute meal has a sweet, spicy and sticky sauce.
Course Main CourseCuisine American, ChineseKeyword chicken recipe, garlic chicken, honey garlic chicken Prep Time 10 minsCook Time 20 minsTotal Time 30 mins Servings 4 PeopleCalories 428Author Abeer
Ingredients
2 tbsp Oil
4 Chicken breasts
Salt To taste
Pepper To taste
1 tsp Garlic powder
5 tbsp Garlic Finely minced
1/3 cup Honey
1/4 cup Chicken broth Or water
2 tbsp Vinegar
1 tbsp Soy sauce
1/2 tsp Red chili flakes Optional
Instructions
Heat oil in a nonstick pan over medium high heat.
Add chicken and sprinkle salt, pepper and garlic powder. Cook both sides until light golden brown.
Add garlic and let it cook for about 30 seconds or until fragrant.
Add honey, broth, vinegar, soy sauce, red chili flakes. Mix everything together.
Cover and cook for 6-8 minutes.
Then, uncover and let it cook until liquid is reduced to your desired consistency.
Garnish with finely chopped green onions or sesame seeds and enjoy.

Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 428kcal | Carbohydrates: 27g | Protein: 49g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 144mg | Sodium: 574mg | Potassium: 921mg | Sugar: 23g | Vitamin A: 140IU | Vitamin C: 6.8mg | Calcium: 29mg | Iron: 1.2mg
Title: Re: What's for dinner? 2020
Post by: Amy on April 26, 2022, 08:15:01 AM
Texas Roadhouse Chili Recipe
Servings

Prep time
30minutes
Cooking time
25minutes
Calories
200kcal
Ingredients
4 pounds beef chuck

3 tablespoons canola oil

2 tablespoons diced garlic

1 cup yellow or white onion (diced)

2 teaspoons chili powder

1 1/2 ground cumin seeds

1 tablespoon smoked paprika (Spanish paprika)

1/8 teaspoon black pepper

2 teaspoons kosher salt

1 tablespoon Italian seasoning blend

1 tablespoon brown sugar

2 cups crushed tomatoes

2 (15 ounce) cans red kidney beans

1 tablespoon vinegar

1/4 cup jalapenos (sliced and seeded)

1/8 teaspoon crushed red pepper flakes

2 tablespoons masa harina (or corn tortilla flour)

1 cup shredded cheddar cheese

1/2 cup red onions (diced)

Directions
Cut beef chuck into 1/2 inch cubes.
Pour 3 tablespoons of oil into a dutch oven or large pot. Turn the eye on high and allow the oil to heat.
Place onion and garlic into the pot and cook for 2 minutes. Reduce the heat to medium-high, then add the beef cubes. Brown the meat, while stirring constantly.
Once the meat has browned slightly (with no red showing), lower the temperature to medium.
Add Italian seasonings, chili powder, smoked paprika, cumin, brown sugar, vinegar, tomatoes, beans, black pepper, salt, diced jalapenos, and red pepper flakes. Mix well.
Simmer for about 10 minutes, then add corn tortilla flour (or masa harina) to help thicken the chili.
Cook for another 10 minutes, or until chili thickens.
Serve and top with sour cream, shredded cheese, tortilla chips, and avocado slices.
Title: Re: What's for dinner? 2020
Post by: Amy on April 26, 2022, 08:18:18 AM


Easy Broccoli-Cheese Eggs in a Mug Recipe


]Nonstick cooking spray
1 cup chopped fresh or frozen broccoli
1 Tbsp chopped red bell pepper
1 green onion (scallion), sliced
2 eggs
2 Tbsp fat-free milk
1/4 cup shredded white cheddar cheese (1 oz)
Salt and black pepper to taste

HOW TO MAKE IT
Generously coat the inside of a 12-ounce mug with cooking spray. Add broccoli and 1 tsp water, and microwave on 100% power (high) for 1 to 2 minutes, or until broccoli is tender. Add red pepper, green onion, eggs, and milk. Beat with a fork until eggs are well blended.
Microwave for 45 seconds; stir. Microwave again for 30 seconds, or until eggs are puffed and set. Sprinkle with cheese; cover with foil, and let stand a few minutes until melted.
Season with salt and pepper.   
Title: Re: What's for dinner? 2020
Post by: Amy on April 26, 2022, 08:21:38 AM


A Simple Sheet-Pan Vegan Sausage and Vegetable Recipe


2 cups cubed butternut squash
2 1/2 cups broccoli florets
1/2 large red bell pepper, cut into strips
1 large red onion, sliced
1 Tbsp extra-virgin olive oil
1 tsp coarse kosher salt
1/4 tsp freshly ground black pepper
4 No Evil The Stallion Italian Sausages
1 tsp red pepper flakes, optional
HOW TO MAKE IT
Preheat oven to 400°F. Line a baking sheet with parchment paper. Place butternut squash, broccoli, bell pepper, and onion in a bowl, and toss with olive oil. Spread out in one layer on a baking sheet. Season with salt and pepper. Roast for 15 to 20 minutes.
While the vegetables are cooking, remove sausages from casings and cut into slices. Add the sausage to the vegetables and use a spatula to stir together and turn the vegetables over. Roast about 10 minutes, or until the vegetables are browned in spots.
Remove sheet pan from oven and top with red pepper flakes, if using.
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 26, 2022, 11:14:18 AM
Amy, several good recipes but I'd be a bit apprehensive to taste your Honey Garlic Chicken with its servings four people calories... :-\   :coolsmiley:
Title: Re: What's for dinner? 2020
Post by: Amy on April 26, 2022, 11:32:03 AM
Patricia, I would taste it :)) One has to forgo calories once in a while...I would call that a treat . :thumbup:
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 26, 2022, 02:15:22 PM
But fourpeople? I wonder how many calories in one?   ???  ::)  ;D   
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 26, 2022, 03:09:07 PM
Bacon-Wrapped Pork Tenderloin

By: Christin Mahrlig posted: 03.13.2022

This Bacon Wrapped Pork Tenderloin is juicy and smokey and makes an exceptional family meal for the holidays. I love to serve it with a side of Green Beans with Pecan Vinaigrette.

The pork tenderloin is super easy to make- only 4 ingredients including the pork are needed.

The flavor of this pork tenderloin comes from 3 sources- a marinade, a rub, and the bacon that is wrapped around it.

I first marinate the pork in Stubb's Pork Marinade for up to 24 hours. It's made from chilis, lime, and ginger and it gives the pork a wonderful base flavor plus helps it cook up super tender.

Next remove the pork form the marinade and sprinkle it with a little Stubb's Pork Rub. Then wrap it in bacon, place it in a 400 degree oven until it reaches about 140 to 145 degrees. Turn on the broiler to crisp up the bacon. Let it rest a few minutes and it's ready to serve. So easy and so delicious!


PREP: 10 mins COOK: 30 mins  SERVINGS: 3 -4 servings

Ingredients

1 pork tenderloin
1/2 cup Stubb's Pork Marinade
1 teaspoon Stubb's pork rub
6 slices bacon

Brands are only a suggestion IMHO

Instructions

Place pork tenderloin and marinade together in a large plastic bag and seal. Refrigerate for 4 to 24 hours. Remove tenderloin from bag. Pat dry with paper towels. Sprinkle Stubb's pork rub evenly over tenderloin.

Wrap bacon pieces around tenderloin. (Not too tight because bacon will shrink as it cooks.)
Place on a foil-lined baking sheet or pan and bake in a 400 degree oven for 30 to 40 minutes. You want the internal temperature to reach 140 to 145 degrees at this point. It will go a little higher when you broil it.

Turn broiler on high and broil until bacon is crispy. Check to see that the internal temperature is about 145 degrees. Let rest before slicing.

Stubbs pecan/green bean vinaigrette

INSTRUCTIONS

1 Blanch the green beans by cooking them in a large pot of boiled salted water (about 3 quarts water and 1 teaspoon salt) just enough to take the rawness out of them, but leave them crisply tender, 2 to 3 minutes.

Scoop out the beans with a slotted spoon and plunge them into a large bowl of ice water, to stop the cooking. When completely cool, drain in a colander. Chill the beans until ready to use. At this point they may be refrigerated for up to 2 days before use.

2 Cook the pecans in a skillet over medium heat, with the corn oil and salt, stirring often, for 8 to 10 minutes; watch them carefully because they can burn quickly. When they look like they might be done soon, take them off the heat, scoop them out of the pan, and let them cool.

3 To make the Lemon Vinaigrette, measure the chicken spice rub, sugar, salt, mustard, and lemon juice into a jar, seal with a lid and shake to dissolve the sugar. Add the oils, seal, and shake furiously until the mixture is emulsified (blended completely, without separating).

4 Pour the beans into a serving bowl (pat them dry with paper towels if they're damp). Toss the dressing (use only what you think you need) and the pecans. Season with salt and pepper as needed. Serve at room temperature.


Title: Re: What's for dinner? 2020
Post by: patricia19 on April 27, 2022, 01:32:11 PM
Honey-Mustard Chicken Salad

From Cooking Light February 2022

Active Time 10 Mins Total Time 10 Mins Yield Serves 4 (serving size: 2 cups lettuce, 1/2 cup chicken salad, and 1 Tbsp. almonds)


Using yogurt rather than mayo, a simple dressing moistens the chicken in this tasty lightened-up chicken salad. Plus, it's flavor-packed thanks to quick-to-fix honey mustard. Whip up a batch while you're meal prepping for easy, packable lunches.

Ingredients

1/4 cup plain low-fat yogurt
2 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
1 teaspoon honey
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded cooked chicken breast
8 cups torn Bibb lettuce
1/4 cup toasted sliced almonds

How to Make It

1. Whisk yogurt, mustard, parsley, honey, lemon zest, lemon juice, salt, and pepper in a medium bowl. Add chicken and toss to coat.

2. To serve, place lettuce on plates. Top with chicken salad and sprinkle with sliced almonds.





Title: Re: What's for dinner? 2020
Post by: JaneS on May 02, 2022, 10:11:15 PM
COWBOY STEW

(i cut this recipe in half and I had enough for 4 people but I'm going to enter it here just as it was where I found it!
INGREDIENTS
2 pounds of ground beef
4 cans (16 oz each) of baked beans
8 hot dogs sliced
1/2 c. barbecue sauce
1/2 c. grated parmesan cheese

DIRECTIONS
In a Dutch oven, cook beef (I added half a cup of chopped onions) over medium heat until no longer pink, drain.  Stir in the remaining ingredients  Bring to a boil.  Reduce heat, cover and simmer for 4 - 6 min. or until flavors are blended.  (I also added some salt and pepper and about a teaspoon of hot sauce.)  It's not just good!  It's easy and quick!
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 03, 2022, 11:47:06 AM
Wow, Jane! That recipe, as written, would be enough for a trailhead or at least a neighborhood backyard get-together!   :thumbup:  It sounds good, thank you! 
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 04, 2022, 12:21:29 AM
Best Chicken Marinade

From Allrecipes

This is the best chicken marinade for grilling! For tender, juicy chicken with a beautiful caramel color, this easy recipe is a must-try. Don't marinate the chicken for more than 4 hours, or the lemon juice will affect the texture. This is my fiancé's favorite chicken.


Ingredients

⅔ cup olive oil

⅔ cup reduced-sodium soy sauce

¼ cup lemon juice

2 tablespoons liquid smoke flavoring

2 tablespoons spicy brown mustard

2 teaspoons ground black pepper

2 teaspoons garlic powder

4 skinless, boneless chicken breast halves

Directions

Step 1
Mix olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder together in a large glass or ceramic bowl.

Step 2
Place chicken in the bowl turn to coat with marinade. Cover and marinate in the refrigerator for 1 to 4 hours. Do not marinate longer than 4 hours.

Step 3
Preheat an outdoor grill for high heat and lightly oil the grate.

Step 4
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

Step 5
Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

 

Title: Re: What's for dinner? 2020
Post by: JaneS on May 04, 2022, 07:17:33 AM
RHUBARB JUICE TO CAN

8 lbs of rhubarb diced
8qts. water
2 cans frozen orange juice (12 0z)
2 cans pineapple juice (46 oz)
4 c. sugar
2 boxes strawberry gelatin (3 oz size)

INSTRUCTIONS
1.  combine rhubarb and water and cook until rhubarb is soft.
2.  Drain, discarding the rhubarb and add the rest of the ingredients to the juice
3.  Stir until sugar is dissolved.  Put hot juice into jars, seal and cold pack for five minutes!

IT'S REALLY GOOD!
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 05, 2022, 01:07:14 AM
Refrigerator Pickled Eggs

By Karlynn Johnston, the Kitchen Magpie

Pickled eggs - either you love them, or you hate them! This recipe can be easily customized to be sweeter or more sour depending on your preference.

The Art (and History!) of Pickling
***ALWAYS read up and educate yourself on food safety and canning and pickling methods using accredited government food safety websites before you do any pickling or canning of foods!***

Many moons ago, before refrigeration even existed, canning or pickling food was the only way to preserve food without it going off. It was pretty standard for people to keep food such as fruit, vegetables, and even some meats, to store them for the winter season. My pickled beets are a perfect example of this.

Thankfully we now have access to fresh fruit, veg, and meat all year round, so the previously relied upon method of canning and pickling is no longer necessary. But that doesn't mean it's not utilized for other additional benefits – i.e., taste! It's worthwhile to pickle foods like eggs (I love some Dill Pickle Deviled Eggs, too!) and vegetables for the delicious flavor.

These easy refrigerator pickled eggs have a mother-watering sweet and sour combination, whether they are eaten alone as a snack or added to a salad or sandwich for something a bit more filling. I love to chop mine up for some yummy egg salad sandwiches or my favorite Meyer Lemon Parmesan Avocado Toast & Egg recipe.

Pickled Eggs Ingredients

white vinegar
water
white sugar
kosher salt
pickling spices
eggs: hard-boiled and peeled
sprigs fresh dill
bay leaves
sliced raw white onion rings: these are optional

How to Make Pickled Eggs

Combine the first five ingredients in a medium-sized pot to prepare the pickling brine.
 
Bring the ingredients to a boil and reduce to a low simmer until all of the sugar is dissolved.

Layer the peeled hard-boiled eggs into a sterilized 2-liter glass jar.

Add in slices of onions if you want at this point.

Tuck the bay leaves and the fresh dill down the side of the jar.

Pour the brine over the eggs and seal with a sterilized lid.

Store in your refrigerator for 1-2 weeks before serving.


How Long Do Pickled Eggs Last in the Refrigerator?

Once they're sealed in an airtight container, your pickled eggs will last for up to 4 months in the refrigerator!

How Long Will Pickled Eggs Last Outside the Refrigerator?

Pickled eggs should never be kept out at room temperature for longer than serving time. Consuming pickled eggs that have been out at room temp for more than a few hours can actually cause a fatal illness called Botulism, which you want to avoid!! ALWAYS read up and educate yourself using government food safety websites before you do any pickling or canning of foods!

What Do Picked Eggs Taste Like?

Pickled eggs literally taste like eggs and pickles, that's the only way to describe it! You really have to try it for yourself as this can definitely be an acquired taste, but if you love them then you'll really love them! Trust me.



Ok, who here loves pickled eggs? My dad can never get enough of them, I'll be making sure he sees this recipe as I know that he's made them at home before. Has anyone else made them at home? You really do either love them or hate them there is NO IN BETWEEN!

Happy pickling!

Love,

Karlynn

 

Title: Re: What's for dinner? 2020
Post by: patricia19 on May 11, 2022, 07:34:00 PM
Fruit salad to die for

30 minutes, from Just A Pinch Recipes
Best fruit salad recipe ever! Such an easy summer side dish recipe. #fruitsalad #summersidedish #sidedish #summer #summerrecipe #BBQ #summerparty #justapinchrecipes #fruitrecipe #sidedishrecipe

Ingredients

¾ Green Grapes (halved lb 1 bunch, es, green)
15 Mandarin Oranges (drained oz 1 can)
2 Bananas
1 can of Pineapple Chunks
1 package Strawberries
1 Vanilla Instant Pudding (small 1 box, es, small box)

Optionally add a jar of cherries with juice included! It's amazing!!
Or switch out the vanilla pudding for lemon pudding.

Title: Re: What's for dinner? 2020
Post by: patricia19 on May 12, 2022, 04:24:06 PM
Quick and Easy Dill Pickle Dip

"Dill pickle lovers, this one's a keeper! Whether you use chips, crackers, or spread it on a burger, this is great."

Total: 1 hr 15 mins Prep: 15 mins Servings: 12 Yield: 1 1/2 cup

Ingredients

1 (8 ounce) package cream cheese, at room temperature

1 cup chopped dill pickles, or more to taste

¼ cup finely chopped sweet onion

2 tablespoons pickle juice, or more to taste

1 teaspoon dried dill weed

½ teaspoon kosher salt

1 pinch freshly ground black pepper, or to taste

Directions

Step 1
Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.


Title: Re: What's for dinner? 2020
Post by: patricia19 on May 12, 2022, 04:28:30 PM
Big Mac Salad

This Big Mac salad is a way to get the taste of a Big Mac with the healthfulness of a salad. Switch out with other favorite toppings if you like.

Prep: 20 mins Total: 30 mins Cook: 10 mins Servings: 6

Ingredients

Salad:

1 head lettuce, torn

1 large tomato, sliced

1 large onion, sliced

½ cup dill pickle slices

Croutons:

2 tablespoons butter, melted

½ round loaf sourdough bread, cubed

Dressing:

¼ cup olive oil

¼ cup pickle juice

1 teaspoon mustard

1 teaspoon ketchup

1 teaspoon grill seasoning

Meat:

1 pound ground beef

1 teaspoon grill seasoning

2 cups shredded American cheese

Directions

Step 1
Combine lettuce, tomato, onion, and pickle slices in a large bowl for salad. Set aside

Step 2
Heat butter in a large skillet and toss bread cubes in until lightly browned, 2 to 3 minutes.

Step 3
Combine olive oil, pickle juice, mustard, ketchup, and grill seasoning in a lidded jar for dressing. Close and shake until well combined. Set aside.

Step 4
Heat a large skillet over medium-high heat. Season ground beef with grill seasoning and add to the hot skillet. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cheese and stir into the beef until melted.

Step 5
Toss salad with the dressing just before serving. Put salad on plates and top with ground beef mixture and croutons.



Title: Re: What's for dinner? 2020
Post by: patricia19 on May 12, 2022, 06:12:06 PM
Mixed Berry Biscuit Cobbler

This is the dessert you'll be making all summer, and here's why: it takes 15 minutes to prepare, and you only need five ingredients. Plus, it's adaptable: we like a mixture of blueberries, blackberries, and raspberries, but just one of the three is equally delicious. As if warm, juicy berries weren't convincing enough on their own, we mixed up the easiest biscuit dough that bakes right on top. And here's the best part: beat extra heavy cream into whipped cream and serve alongside the cobbler. If you don't mind an extra ingredient, vanilla ice cream would be right at home here, too.

Total: 1 hr 10 mins Hands-On: 15 mins Yield: 6 servings

Ingredients

6 cups fresh or frozen mixed berries (such as blueberries, blackberries, and raspberries)

1 ½ cups plus 2 Tbsp. self-rising flour, divided

⅓ cup plus 4 Tbsp. sugar, divided

½ teaspoon plus a pinch kosher salt, divided

6 tablespoons cold unsalted butter, cut into pieces, plus more for greasing pan

1 cup plus 4 Tbsp. heavy cream, divided

Directions

Step 1
Preheat oven to 375°F. Place berries, 2 tablespoons flour, ⅓ cup sugar, and a pinch of salt in a large bowl; toss to coat. Spoon mixture into a lightly greased 8-inch square baking pan (or other 2-quart baking dish); set aside.

Step 2
Whisk together 3 tablespoons sugar, remaining 1½ cups flour, and remaining ½ teaspoon salt in a medium bowl. Add butter; rub into flour mixture with your fingers until mixture forms pea-sized pieces. Add 1 cup plus 2 tablespoons cream; mix with a fork until combined. (Dough will be sticky.)

Step 3
Form dough into biscuit-sized mounds (2 to 2½ inches wide) using a large spoon or ice cream scoop; arrange over berries in pan. Brush dough mounds with remaining 2 tablespoons cream; sprinkle tops with remaining 1 tablespoon sugar.

Step 4
Bake until berries are bubbling and biscuits are deeply golden, 45 to 50 minutes, covering with aluminum foil after 40 minutes to prevent overbrowning, if needed. Cool 15 minutes, and serve.
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 13, 2022, 06:19:22 PM
Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette

This no-cook bean salad is a delicious way to use summer's best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch. Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.

Carolyn Casner...Source: EatingWell.com, June 2018

Total: 25 mins Active: 25 mins Servings: 4


Ingredients

½ cup packed fresh basil leaves

¼ cup extra-virgin olive oil

3 tablespoons red-wine vinegar

1 tablespoon finely chopped shallot

2 teaspoons Dijon mustard

1 teaspoon honey

¼ teaspoon salt

¼ teaspoon ground pepper

10 cups mixed salad greens

1 (15 ounce) can low-sodium cannellini beans, rinsed

1 cup halved cherry or grape tomatoes

½ cucumber, halved lengthwise and sliced (1 cup)

Directions

Step 1
Place basil, oil, vinegar, shallot, mustard, honey, salt and pepper in a mini food processor. Process until mostly smooth. Transfer to a large bowl. Add greens, beans, tomatoes and cucumber. Toss to coat.

Serving Size: 2 1/4 cups

Title: Re: What's for dinner? 2020
Post by: RAMMEL on May 13, 2022, 07:31:27 PM
A favorite here is hot dogs (in small slices) in beans. I like it with mustard on it.  So, am anxious to try the "Cowboy Stew" posted earlier. Have to wait till my son brings home some Barbecue Sauce. Looks like the half recipe will well be enough for us.
Title: Re: What's for dinner? 2020
Post by: JaneS on May 14, 2022, 09:30:12 AM
RICK, if you like hotdogs and beans, you're gonna love the Cowboy Stew.  I sure did love it.  Even ate one small bowl for breakfast one day!  That recipe is a keeper!
Title: Re: What's for dinner? 2020
Post by: Amy on May 14, 2022, 02:30:45 PM
Newfoundland Date Squares or Date Crumbles is a recipe every local family knows and loves. The secret is having the right proportion of butter in the crumble and this recipe gets it just right.
By. AuthorBarry C. Parsons

PREP TIME
20 minutes
COOK TIME
40 minutes
TOTAL TIME
1 hour


Ingredients
For the filling
18 ounces dates, chopped (about 4 cups) See note below.
3 tbsp butter
3 tbsp sugar
1 1/2 tablespoons vanilla
2 cups boiling water
For the crumble
2 cups rolled oats, large(not quick oats)
2 tsp baking powder
1 cup unsweetened dried coconut, fine or medium cut
2 cups flour
1 cup brown sugar
1 ½ cups butter, cut in small cubes


Instructions
For the filling
Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking pan and line with parchment paper if you want.
As noted in the recipe description, some people prefer these date squares with less filling so you can reduce the amounts in the filling by 1/4, 1/3 or even 1/2 if you prefer.
In a medium saucepan combine and gently simmer until thickened (about 10-15 minutes).
The filling should be very thick; you will need to watch it carefully and stir constantly in the last few minutes of cooking time.
Set aside to cool slightly while you prepare the crumble mixture.
To prepare the crumble
In a large bowl, toss together the rolled oats, baking powder, coconut, flour and brown sugar.
Using your hands, rub the butter thoroughly through the dry ingredients.
Divide crumble mixture in half and press half into the bottom of the prepared baking pan.
Spread date mixture over the base.
Top with remaining crumb mixture, pressing it together in clumps in your hands and then breaking it into small pieces with your fingers to scatter evenly over the date filling.
Press down lightly.
Bake for 40 minutes at 350 degrees F.
This is a very good basic recipe but I have also had very good variations of date crumbles over the years.
Orange Date Crumbles: Substitute orange juice for the water in the filling and add the zest of a medium orange.


Cocoa Date Crumbles: Add 4 tbsp cocoa to the filling.
Hazelnut or Almond Date Crumbles: Prepare filling as usual. Add ½ cup ground Almonds or Hazelnuts plus 1 tsp cinnamon and ½ tsp nutmeg to the crumble.
Notes
UPDATE: I do sometimes make the crumble in a food processor just to speed up the preparation time. However, I do not add the oatmeal to the processor. I take a minute or two to rub it trough the other ingredients once they come out of the food processor. This keeps the whole oats intact.

Title: Re: What's for dinner? 2020
Post by: patricia19 on May 14, 2022, 04:09:37 PM
That sounds good to me, Amy! I tend to think of dates as a Christmas usage item but probably should branch out. I use either Scottish or Irish oats that take thirty minutes to cook but are so worth it, and time is something I have a lot of. I generally use the Bob's Red Mill brand, and they also make a good High Fiber Oat Brand hot cereal that I like to use as a filler in my meat dishes.
Title: Re: What's for dinner? 2020
Post by: Amy on May 14, 2022, 05:07:08 PM
Patricia, I enjoy date squares but Kyle is not a fan ,so I will use a can of cherry or blueberry pie filling instead. Have a few pieces left of a blueberry one on the counter now.
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 14, 2022, 11:27:48 PM
Chewy Peanut Butter Chocolate Chip Cookies

These peanut butter chocolate chip cookies are really chewy and addictive.

By Allrecipes Members  Laura Krueger & Jamie Marwick

Cook: 15 mins Additional: 5 mins Total: 35 mins Prep: 15 mins

Original recipe yields 24 servings

Ingredients

1 cup packed brown sugar

½ cup white sugar

½ cup butter, softened

½ cup peanut butter

2 eggs

2 tablespoons light corn syrup

2 tablespoons water

2 teaspoons vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 cups chopped semisweet chocolate

Directions

Step 1
Preheat the oven to 375 degrees F (190 degrees C).

Step 2
Cream sugars, butter, and peanut butter in a large bowl until smooth. Beat in eggs one at a time, then stir in corn syrup, water, and vanilla. Combine flour, baking soda, and salt in a separate bowl; stir into peanut butter mixture. Fold in chocolate chunks.

Step 3
Scoop 1/4-cup portions of dough 3-inches apart onto ungreased baking sheets.

Step 4
Bake in the preheated oven until edges are golden, 12 to 14 minutes. Allow cookies to cool for 1 minute before transferring to wire racks.





Title: Re: What's for dinner? 2020
Post by: patricia19 on May 15, 2022, 03:16:58 PM
Old-Fashioned Vinegar Pie

By Rob Connoley, via Southern Living

This luscious, tangy pie does the impossible; it's juicy and fruity without actually containing fruit. That would be thanks to the filling; a mix of eggs, butter, starch and the game-changing ingredient—fruit vinegar. Rob Connoley, chef and owner of Bulrush, a St. Louis, MO, restaurant specializing in Ozark cuisine, found the recipe while doing research on cooking methods common in the 19th century Ozarks.

Back then, cooks used vinegar left from the winter's canning and preserving projects for this pie, but, says Connoley, "if you're not into canning your own fruits, buy a bottle of fruit vinegar like strawberry balsamic or apple cider at your local grocery store. Shrubs also work well." This pie is a breeze to make, thanks to the store-bought crust and the no-baking custard. Feeling fancy? Add some fresh fruit, like strawberries and blueberries, to the already-decadent creamy filling.

Ingredients

1 pie crust, store bought

1 1/2 cup sugar

1/4 cup cornstarch

4 eggs

1/4 teaspoon salt

Juice of one half of a lemon

4 tablespoons fruit vinegar (on the top shelf of the vinegar section of your grocery store)

2 cups water

2 tablespoons Butter, unsalted, room temperature

Directions

Step 1
Bake pie crust according to packaging instructions.

Step 2
In a medium mixing bowl, combine the sugar, cornstarch, and salt with a whisk (this will help the cornstarch from lumping). Add the eggs and lemon juice. Mix into a thick paste.

Step 3
Bring the vinegar and water to a simmer in a medium saucepan. Pour a quarter of the hot liquid into the egg/sugar slurry and whisk until smooth.

Step 4
Pour the remaining liquid into the mixing bowl and gently whisk until thoroughly combined. Return the mixture to the saucepan and continue heating, gently whisking continually, until the mixture begins to thicken.

Step 5
Continue for one more minute, then remove from heat.

Step 6
Add the butter and whisk until the butter is melted and combined.

Step 7
Pour into a pre-baked pie shell and allow pie to cool to room temperature.




Title: Re: What's for dinner? 2020
Post by: patricia19 on May 15, 2022, 05:08:50 PM
Caramelized Peach Ice Cream

This has become one of my favorite ice creams. The rich flavor of the caramelized, roasted peaches and brown sugar makes it a perfect treat on a hot summer night. If you're not a big fan of cinnamon, leave that out. I find that it adds a nice depth of flavor but some may find that it overwhelms the subtle flavors of the peach.

By tedsan
 
Cook: 45 mins Freeze: 4 hrs Additional: 20 mins Total: 5 hrs 25 mins Prep: 20 mins
Servings: 8 Yield: 1-quart ice cream

Ingredients

4 large ripe peaches, halved and pitted

2 tablespoons unsalted butter, or as needed

¼ cup dark brown sugar

1 teaspoon ground cinnamon, or to taste

3 cups milk

½ vanilla bean, split lengthwise (Optional)

3 large egg yolks

½ cup white sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract


Directions

Step 1
Preheat the oven to 400 degrees F (200 degrees C).

Step 2
Generously butter the cut portion of each peach half and place cut-side down into a baking pan.

Step 3
Bake in the preheated oven until mostly cooked and bubbly, about 20 minutes. Turn peaches over with a spatula and sprinkle brown sugar and cinnamon into the juicy halves.

Step 4
Cover the pan with foil and continue to bake until peaches are fully cooked and sugar is mixed with butter and juices form a caramel in the pan, about 15 more minutes.

Step 5
Meanwhile, heat milk and split vanilla bean in a large pan over medium heat, stirring to avoid any burning. Keep at a low simmer.

Step 6
Whisk together egg yolks, white sugar, cornstarch, and vanilla extract in a bowl until well combined.

Step 7
When peaches are done, remove skins (and eat them, they're delicious!). Add peeled peaches and all the caramelized juices into the hot milk. Stir to combine and simmer for about 10 minutes.

Step 8
Remove vanilla bean and scrape the seeds into the hot milk.

Step 9
Use an immersion blender to puree the peaches and the milk. Be careful as the mixture is really hot.

Step 10
Slowly whisk 1/2 cup of the hot milk mixture into the egg yolk mixture. Add more hot milk slowly to temper the mixture.

Step 11
Remove milk from heat and allow to cool to 170 degrees F (76 degrees C). Whisk in egg yolk mixture and return to low heat, whisking constantly, until a custard forms, 5 to 10 minutes.

Step 12
Strain custard through a sieve. Mixture will be really thick, so working it through with a silicone spatula can take up to 10 minutes as you press and stir.

Step 13
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.


Cook's Note:
I used 2% milk and it was delicious but if you want a creamier/smoother consistency, use 1 cup heavy cream and 2 cups whole milk. The peaches give a nice consistency to it, so you don't really need cream. I've used sugar substitutes but the best consistency is achieved with real sugar since it lowers the freezing point of the ice cream more. Substitutes often end up harder and more icy.

Title: Re: What's for dinner? 2020
Post by: patricia19 on May 15, 2022, 06:00:12 PM
Both claim that their chocolate chip cookie recipe is the only one needed and both recipes are adjustable. You decide.

First recipe;

https://www.youtube.com/watch?v=DPMUZAeI7no

FOR THIS RECIPE YOU'LL NEED:
(makes 8 jumbo cookies. I always recommend using the recipe listed in grams for the most accurate results)

220g (or 2 sticks/1 cup) nice butter

100g (or 1/2 cup) granulated sugar

200g (or 1 cup) dark brown sugar

2 large eggs + 1 yolk

4g (or 1 1/4 teas) vanilla extract

8oz of 70% cacao nice baking chocolate (bars not chips)

330g (or 2 1/3 cups) AP flour

1/2 teas baking soda

1/4 teas baking powder

7g (or 1 1/4 teas) salt

flakey salt for topping

Into the bowl of a stand mixer, add room temperature butter and the sugars. Using the paddle attachment, cream for 4-5 minutes on medium high. Then add in eggs + yolk and vanilla and cream on high for another 1 minutes (pausing to scrape down the sides of the bowl halfway through). Creaming times will vary slightly based on the temperature of your product. At the end of the creaming, your mixture should look the way it does in the video.

Roughly chop the chocolate. Transfer the chocolate into a  colander or salad spinner and gently shake to remove some of the fine grains of chocolate so you're left with mostly the large chunks.

Add flour, baking soda, baking powder, and salt and mix on low for about 30 seconds. Reserve 15-20 chocolate chunks and gently fold the rest into the mixture until well distributed.

Using a 4oz scoop or 1/2c measuring cup, scoop cookies onto a small tray, dropping a couple of chocolate chunks into the bottom of the scooper before scooping. Refrigerate for 4-12 hours. 

When you're ready for baking, preheat oven to 375 degrees. Place cookies on two flat, parchment-lined baking sheets. I do 4 cookies per sheet since these are LARGE cookies and need room to spread. Top each cookie with a sprinkle of flakey salt. Bake for around 18 minutes or until edges are golden brown, but soft in the middle.

The second recipe;

Chewy Peanut Butter Chocolate Chip Cookies

These peanut butter chocolate chip cookies are really chewy and addictive.

Cook: 15 mins Additional: 5 mins Total: 35 mins Prep: 15 mins Servings: 24 cookies

Ingredients

1 cup packed brown sugar

½ cup white sugar

½ cup butter, softened

½ cup peanut butter

2 eggs

2 tablespoons light corn syrup

2 tablespoons water

2 teaspoons vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 cups chopped semisweet chocolate

Directions

Step 1
Preheat the oven to 375 degrees F (190 degrees C).

Step 2
Cream sugars, butter, and peanut butter in a large bowl until smooth. Beat in eggs one at a time, then stir in corn syrup, water, and vanilla. Combine flour, baking soda, and salt in a separate bowl; stir into peanut butter mixture. Fold in chocolate chunks.

Step 3
Scoop 1/4-cup portions of dough 3-inches apart onto ungreased baking sheets.

Step 4
Bake in the preheated oven until edges are golden, 12 to 14 minutes. Allow cookies to cool for 1 minute before transferring to wire racks.

https://www.allrecipes.com/recipe/9996/chewy-peanut-butter-chocolate-chip-cookies/
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 15, 2022, 09:28:00 PM
Ultimate Loaded Chili-Topped Hot Dogs

Like any "loaded" situation, this hot dog is all about constructing your plate. Split-top buns allow you to hollow out the sides a bit, fitting extra toppings into each bite. A touch of sweetness in the chili balances out the salt from Corn Nuts and the hot dog, while the sharp bite of pickled jalapeños creates balance. Radishes and sour cream offer a welcome hit of freshness. The chili can easily be made ahead of time for quick assembly the day of.

By Paige Grandjean

Ultimate Loaded Chili-Topped Hot Dogs

Total: 50 mins Active: 40 mins Yield: 8

Ingredients

2 tablespoons olive oil

1 small yellow onion, chopped (about 1 cup)

3 garlic cloves, finely chopped (about 1 tablespoon)

1 pound 80/20 lean ground beef

2 tablespoon tomato paste

2 tablespoon chili powder

2 teaspoons kosher salt

1/2 teaspoon cayenne pepper

1 cup amber ale beer (such as Fat Tire)

2 tablespoons light brown sugar

1 tablespoon Worcestershire sauce

3/4 cup tomato sauce

1 tablespoon apple cider vinegar

8 (5-inch) beef hot dogs

8 Buttery Brioche Hot Dog Buns, top split

Finely shredded sharp cheddar cheese, sour cream, thinly sliced scallions, thinly sliced radishes, crushed toasted corn snacks (such as Corn Nuts), and fresh or pickled jalapeño slices, for serving

Directions

Step 1
Heat olive oil in a large skillet over medium-high. Add onion; cook, stirring often, until softened, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef, and cook, stirring to crumble, until lightly browned, about 8 minutes. Push beef mixture to one side of skillet. Add tomato paste, chili powder, salt, and cayenne to empty side of skillet, and cook, stirring constantly, until fragrant and mixture has darkened, 1 to 2 minutes.

Step 2
Stir in beer, brown sugar, and Worcestershire sauce, incorporating beef. Return to a simmer over medium-high, and cook, stirring occasionally, until liquid has almost completely evaporated, 5 to 7 minutes. Stir in tomato sauce, and bring mixture to a simmer. Reduce heat to low, and simmer, stirring occasionally, until flavors meld and chili has thickened slightly, 15 to 20 minutes. (If chili becomes too thick, add water, 1 tablespoon at a time, to loosen.) Remove from heat, and stir in vinegar. Cover to keep warm.

Step 3
Preheat a grill to medium-high (400°F to 450°F), or heat a grill pan over medium-high. Grill hot dogs on oiled grates, uncovered, turning occasionally, until heated through and lightly charred, about 6 minutes. Place hot dogs in buns, and top each with about 1/4 cup chili. Reserve remaining chili for another use. Serve with desired toppings.
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 16, 2022, 05:13:37 PM
Best Hamburger Ever

The best burger recipe for summertime grilling. This juicy burger is jam-packed with all kinds of stuff and no tasteless bread crumbs! Serve on buns with your favorite condiments.

By UNIVSTUDENT via All Recipes

See how to make tasty burgers loaded with good stuff.

Cook: 10 mins Total: 20 mins Prep: 10 mins Servings: 4 burgers

Ingredients

1 ½ pounds lean ground beef

½ onion, finely chopped

½ cup shredded Colby Jack or Cheddar cheese

1 (1 ounce) envelope dry onion soup mix

1 egg

1 clove garlic, minced

1 tablespoon garlic powder

1 teaspoon soy sauce

1 teaspoon Worcestershire sauce

1 teaspoon dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon crushed dried rosemary

salt and pepper to taste

Directions

Step 1
Preheat a grill on high heat.

Step 2
Mix together ground beef, onion, cheese, onion soup mix, egg, garlic, garlic powder, soy sauce, Worcestershire sauce, parsley, basil, oregano, rosemary, salt, and pepper in a large bowl. Use your hands to form 4 patties.

Step 3
Cook patties on the preheated grill until well-done, about 5 minutes per side.



Title: Re: What's for dinner? 2020
Post by: patricia19 on May 17, 2022, 04:03:32 PM
Oven-Roasted Sausage and Potatoes

by: Christin Mahrlig

Oven-Roasted Sausage and Potatoes- Slices of potato and sausage plus green and red pepper, and onion are roasted until golden for an easy, one pan meal.

PREP: 5 mins COOK: 30 mins TOTAL: 35 mins 5 Servings

Ingredients

2 pounds red potatoes cut into slices
3 tablespoons butter melted
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper
1 (14-ounce) package Beddar with Cheddar Johnsonville fully cooked sausage, cut into slices
1 medium onion peeled and chopped
1/2 green bell pepper seeded and chopped
1/2 red bell pepper seeded and chopped

Instructions
Preheat oven to 450 degrees.

Place potatoes slices on a baking sheet, spreading out as much as possible.

Combine melted butter, olive oil, garlic powder, and paprika in a small bowl. Reserve 1 tablespoon and drizzle rest on potatoes. Toss to coat. Season to taste with salt and pepper.

Place in oven for 30 minutes, stirring halfway through.

On a second baking pan, combine sausage slices, onion, and peppers. Toss with the butter mixture that was set aside. Place in oven for 20 minutes, stirring halfway through.

If potatoes do not get browned enough, place under broiler for about 3 minutes.
Combine potatoes with sausage, onions, and pepper and serve.
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 18, 2022, 02:00:12 PM
Slow Cooker Santa Fe Meatloaf

Oven-baked meatloaf can turn dry, but the moisture-sealing magic of the slow cooker makes this one melt in your mouth.

Active Time 20 Mins Total Time 5 Hours 30 Mins Yield Serves 6 (serving size: 2 slices)

By Gina Homolka September 2017

Ingredients

1 1/2 pounds 93% lean ground turkey
2/3 cup plus 2 Tbsp. mild red enchilada sauce, divided
1/2 cup quick oats
1/2 cup chopped green onions
1/3 cup plus 1 Tbsp. fresh or frozen corn kernels, divided
5 tablespoons canned unsalted black beans, rinsed, drained, and divided
1/2 cup chopped fresh cilantro
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon onion powder
1 (4-oz.) can mild chopped green chiles, drained well
1 large egg, lightly beaten
1 garlic clove, crushed or grated
1 1/2 ounces preshredded Mexican cheese blend (about 1/3 cup)
1 jalapeño, thinly sliced (optional) Cilantro leaves (optional)

How to Make It

Step 1
Cut parchment paper to about 15 x 9 1/2 inches to form a sling to allow you to easily insert and remove the meatloaf from your slow cooker.

Step 2
Combine turkey, 2 tablespoons enchilada sauce, oats, onions, 1/3 cup corn, 1/4 cup black beans, chopped cilantro, cumin, salt, onion powder, chiles, egg, and garlic.
Mix everything well using clean hands, and then shape into a 9- x 5-inch oval loaf flattened slightly on top. Place loaf onto prepared parchment paper; while holding edges of paper, carefully insert into a 5- to 6-quart slow cooker (make sure lid closes well without the paper getting in the way).
 Cover, and cook on low for 6 hours or high for 3 hours.

Step 3
Pull loaf out of slow cooker using parchment sling; set aside. Wipe parchment clean; drain liquid from bottom of slow cooker. Return loaf to slow cooker using parchment sling. Cover loaf with remaining 2/3 cup enchilada sauce, cheese, jalapeño (if using), remaining 1 tablespoon corn, and remaining 1 tablespoon black beans.

Step 4
Cover and cook on high until cheese is melted, about 10 minutes. Garnish with cilantro leaves, if desired. Pull loaf out of slow cooker; cut into 12 slices.


Title: Re: What's for dinner? 2020
Post by: RAMMEL on May 19, 2022, 10:51:17 PM
My son did some food shopping last night so now I had what I needed. --- Tonight we had COWBOY STEW --- as posted here prior.
Yes, it was good. I also did the half recipe and there was enough for two of us and still plenty for tomorrow.
My son liked it too.  He put a healthy amount of mustard on his. I would normally do that but wanted to try it without the first time. Amounts of any of the ingredients are certainly not critical.
A nice dish of ice cream now to top it off  :thumbup:    :smitten:    :)
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 21, 2022, 07:28:18 PM
Onion Meat Loaf

My husband and I really enjoy this delicious meat loaf made with onion soup mix. You only need five ingredients to assemble this easy entree before popping it in the slow cooker. —
Rhonda Cowden, Quincy, Illinois

Total Time Prep: 15 min. Cook: 5 hours Makes 8 servings

Ingredients

2 large eggs, beaten
3/4 cup quick-cooking oats
1/2 cup ketchup
1 envelope onion soup mix
2 pounds ground beef

Directions

Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray.
In a large bowl, combine eggs, oats, ketchup and soup mix. Crumble beef over mixture and mix lightly but thoroughly. Shape into a loaf. Place loaf in the center of the strips. Cover and cook on low for 5-6 hours or until a thermometer reads 160°.
Using foil strips as handles, remove meat loaf to a platter.
Title: Re: What's for dinner? 2020
Post by: Amy on May 26, 2022, 02:15:37 PM
AIR FRYER BACON WRAPPED CORN ON THE COB
You can wrap 1-2 slices of bacon. Two slices for the bacon lovers! If you're wrapping with 2 slices of bacon, you don't need to spray the corn because it'll be mostly covered with bacon oil during cooking. 1 slice of bacon will leave un-covered corn, so that's when the spray is helpful to make sure the whole corn doesn't get dry.
Prep Time5 minsCook Time20 minsTotal Time25 mins SERVINGS: 2 -4 servings Calories: 228kcal
INGREDIENTS
2-4 ears fresh corn , shucked and cleaned
2-8 slices bacon , depending on how much corn & if you do double bacon or not
salt , to taste
black pepper , to taste
oil spray or olive oil
EQUIPMENT
Air Fryer
INSTRUCTIONS
If needed, cut ends of corn to fit into your air fryer basket/tray. Or for smaller air fryers, cut the corn in half.
Coat all sides of the corn with light oil spray (if you're using only 1 bacon strip/ear). If needed, make sure to spray the ends of the corn is where it can often get dry.
Wrap bacon around the corn. Skewer one toothpick to secure each end of bacon to corn. Skewer the toothpick side-ways into the corn and bacon so it does't stick up too much. (see our photos for the technique). Season with salt and pepper to taste.
For 2 corn - Air Fry at 380°F for 10 minutes. Flip the corn. Continue Air Frying for another 3-8 minutes or until bacon is crisp and corn is tender.
For 4 corn - Air Fry at 380°F for 10 minutes. Flip the corn. Continue Air Frying for another 6-10 minutes or until bacon is crisp and corn is tender. (Cooking time will depend on size of corn, thickness of the bacon, how full air fryer basket is, & different models/sizes of air fryers).
If needed, flip once more and Air Fry for a couple more minutes or until the bacon is crispy on all sides.
Remove toothpicks before eating. Add butter if desired and enjoy!
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 26, 2022, 10:50:08 PM
Make mayonnaise

The key to great mayonnaise is all ingredients must be at the same temperature. Homemade mayonnaise keeps for three days if sealed well and refrigerated.

Ingredients

Two egg yolks

salt

1 Tbsp hot mustard

1 1/4 cups sunflower oil

2 Tbsp lemon juice

pepper

Directions

Whisk egg yolks, salt, and mustard in a bowl, drizzle the oil in a slow, steady stream, and continue beating with the whisk or egg beater until creamy.

All the oil must be absorbed before you add more. The mayonnaise should be thick and firm—season with lemon juice, salt, and pepper. Place in a sealed jar and refrigerate between uses.
Title: Re: What's for dinner? 2020
Post by: JaneS on May 27, 2022, 07:04:49 AM
RICK, I'm glad you liked the Cowboy Stew!  That's a definite keeper in this house!  Now I'm going to try to post the

COCA COLA POT ROAST

INGREDIENTS
4 LB chuck roast
1 T. vegetable oil
1 medium onion
4 carrots
4 ribs of celery
1 bulb garlic, sliced in half crosswise
1-1/2 lbs. small potatoes
1 pkg. Lipton Onion Soup mix
1 can Cream of Mushroom Soup
2 c. beef broth
1 bay leaf
salt and pepper

(NOTE:  I didn't have cream of mushroom soup so I used cream of celery soup and that was OK because I was out of celery.  I did have mushrooms so since the celery soup took the place of the mushroom soup, I added some mushrooms.  I also cut this recipe in half and it made 5 nice meals.)

DIRECTIONS
Season your chuck roast at least 45 minuts (but up to 24 hours) before you're ready to cook.  Sprinkle a heavy had of salt on all sides, as well as some cracked pepper.  Let it sit at room temperature for a 1/2 hour before searing.

Meanwhile, cut all you vegetables.  he onion gets sliced lengthwise and the carrots and celery get cut into long chunks.  The potatoes can be quartered (I cut mine in bite-size pieces and I used garlic out of a jar so it was small pieces).

Mix together the onion soup mix, cream of mushroom soup, beef broth and Coca Cola and set aside.  I also gave this a smoothing with my hand blender.  This gave it texture of thin gravy.)

When you're ready to sear the chuck roast, bring the pan up to heat and pour in the oil.  Sear the meat on all sides until it's a deep brown.  Do not rush this step.  This is where the flavor builds.

When the chuck is fully browned, remove it from the pot and add the veggies along with a pinch of salt.  Stir for a few minutes until the onions begin to look translucent.  Pour a splash of the liquid mixture into the veggies to geglaze the pan and mix well.

Add the chuck roast, veggies, liquid mixture, bay leaf to the slow cooker.  Set to LOW and cook for 6 to 8 hours

THAT'S IT!  ENJOY! 
Title: Re: What's for dinner? 2020
Post by: RAMMEL on May 27, 2022, 09:37:49 AM
Jane, - THANKS
How much Coke?  It's not on the list of ingred's.
It is now stashed away in my list of edibles. (still mouth watering).
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 28, 2022, 03:30:41 PM
The Best Pizza Dough Recipe

How to make the BEST Pizza Dough Recipe

Prep Time: 15 minutes Cook Time: 15 minutes Rising Time: 30 minutes Total Time: 1 hour Servings: 12 servings (makes one 10-12" pizza)  Author: Sam Merritt

Ingredients
2-2 ⅓ cups all-purpose flour OR bread flour¹ divided (250-295g)
1 packet instant yeast² (2 ¼ teaspoon)
1 ½ teaspoons sugar
¾ teaspoon salt
⅛-¼ teaspoon garlic powder and/or dried basil leaves optional▢2 Tablespoons olive oil + additional
¾ cup warm water³ (175ml)

Instructions

Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.

Add olive oil and warm water and use a wooden spoon to stir well very well.

Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.

Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.

Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.

Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.

Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).

Use either your hands or a rolling pin to work the dough into 12" circle.

Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.

Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.

Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
Add desired toppings and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

Notes¹I've found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior.

²Many commenters have reported using active dry yeast (use the same amount, 2 ¼ teaspoon) with success. Some people have proofed the yeast first with the ¾ cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. Both have had success!

³Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn't too hot or it will kill your yeast!

Making in Advance:

To make in advance, let the dough rise covered at room temperature as indicated in the recipe, then deflate it, wrap it tightly so it doesn't dry out, and store in the refrigerator for up to several days or it will freeze for up to a month.
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 28, 2022, 03:41:52 PM
Homemade Pizza Sauce Recipe

June 22, 2020 Updated March 16, 2021 By Sam Merritt

An incredibly simple, no-cook, homemade pizza sauce recipe! It literally takes less than five minutes to make this easy, flavorful sauce for your homemade pizza!

Five minutes needed, simple ingredients with only the bare minimum prep-work required, no chopping or dicing or simmering or cooking... literally all I'm asking you to do is toss some ingredients together and hit a button (or flip a switch). I'm sharing a robustly flavored, easy homemade pizza sauce recipe and I think you'll really like this one.

What You Need:
Please note, that this is just an overview of the ingredients used and why. For the full recipe/amounts of ingredients, please see the recipe.

Canned, diced tomatoes. Yes, canned! And yes, I'm a bit defensive about this.

Tomato paste. This thickens the sauce and is responsible for much of the tomato flavor.

Olive oil. This gives the sauce the proper mellow mouthfeel and adds flavor. Use extra virgin olive oil.

Basil. I use dried basil. While fresh herbs could be use instead, remember, this is meant to be a quick & easy pizza sauce recipe!

Garlic. I do use fresh here. Easy enough, just toss in a whole clove. If you're using pre-minced garlic, I recommend a heaping teaspoon.

Dried oregano. I know I've rallied against oregano in the past, but I can't deny that it's essential for a classic, robust-tasting pizza sauce.

Sugar. A pinch deepens the flavor of the sauce and cuts the acidity from the tomatoes without making the sauce sweet.

Sea salt. Finely ground, or you can substitute a bit less table salt.

Ground black pepper. Again I recommend grinding your own for best flavor.

Crushed red pepper. This is completely optional but I like the slight heat it adds.

You'll also need a food processor or a blender to combine everything.

Homemade Pizza Sauce (Easy, No-Cook!)

This recipe makes about 2 cups or 16 oz of pizza sauce. I typically use ½ cup per 10-12" pizza.

Course: DinnerCuisine: American, Italian Prep Time: 5 minutes Total Time: 5 minutes Servings: 4 servings

Ingredients

14.5 oz canned diced tomatoes or fire roasted tomatoes undrained (411g)
6 oz canned tomato paste (170g)
1 Tablespoon extra virgin olive oil
2 teaspoons granulated sugar
2 teaspoons dried basil
1 clove garlic
1 teaspoon finely ground sea salt
¾ teaspoon dried oregano
¼ teaspoon ground black pepper freshly ground
¼ teaspoon crushed red pepper flakes optional

Instructions

Combine all ingredients in food processor or blender.

Pulse 15 times or until mixture is smooth.

Use immediately or store in an airtight container to use later.

Storing

Store leftover sauce in an airtight container. Will keep in the refrigerator for up to a week or the freezer for up to 3 months.

Title: Re: What's for dinner? 2020
Post by: patricia19 on May 28, 2022, 05:23:30 PM
Easy Slow-Cooker Pulled Pork

If you're looking for an easy slow-cooker pulled pork recipe, the search is over. With only 10 minutes of hands-on time, this process is perfect for a busy, weeknight meal. Simply throw a boneless pork shoulder roast and some sweet onions with a bit of Southern seasoning in a slow-cooker, and come home to a ready-to-eat meal.

You'll have a bit of BBQ pulled pork to snack on all week – no stress needed. Our personal favorite? Adorn a baked sweet potato with this easy pulled pork slow-cooker recipe, and enjoy a delicious meal without spending hours in the kitchen.

Southern Living May 2021 Cover
By Southern Living Editors

Recipe Summary Total: 8 hrs 10 mins Hands-On: 10 mins Yield: Makes 8 to 10 servings

Ingredients

2 large sweet onions, cut into 1/2-inch slices

1 (5- to 6-lb.) boneless pork shoulder roast

2 tablespoons seasoning blend, such as WayneO's Southern Seasoning

1 teaspoon salt

1 can (10 1/2-oz.) condensed chicken broth

Directions

Step 1
Place onions in a lightly greased 6-qt. slow cooker. Rub roast with seasoning blend and salt; place roast on onions. Pour broth over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.

Step 2
Transfer roast to a cutting board or serving platter; shred with 2 forks, removing any large pieces of fat. Remove onions with a slotted spoon, and serve with pork.

Step 3
Note: Serve on a baked sweet potato for a delicious meal.

Title: Re: What's for dinner? 2020
Post by: patricia19 on May 29, 2022, 01:34:33 PM
Here's what you need for the BEST homemade biscuits:

1. Six basic ingredients. You probably have them all on hand right now.
2. VERY cold, shredded butter. Yep, you read that right–we're shredding butter!
3. No rolling pin. All you need is your hands.
4. A little lamination. For those beautifully flaky layers.
5. Fresh baking powder. No more hockey pucks!

The Perfect Recipe for Beginners! From Sam Merritt
Homemade biscuits are admittedly a little more complicated than cracking open a can, but they're clearly worth it! I tend to make them automated but this recipe from Sugar Spun Run, works, by Patricia.

Homemade Biscuits
This recipe can be doubled to make 12 biscuits.

Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 27 minutes Servings: 6 biscuits

Ingredients
2 cups all-purpose flour (250g)
1 Tablespoon baking powder
1 Tablespoon granulated sugar
1 teaspoon salt
6 Tablespoons unsalted butter very cold (85g), unsalted European butter is ideal, but not required
¾ cup whole milk¹ (177ml) buttermilk or 2% milk will also work

Recommended Equipment

Box grater
Biscuit cutter

Instructions

1. For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's
   ideal that the butter is very cold for light, flaky, buttery biscuits.

2. Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.

3. Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.

4. Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter
   or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture
   and stir.

5. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
   Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).

6. Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough
   together. If the dough is too sticky, add flour until it is manageable.

7. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers
   together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking
   care to not overwork the dough.

8. Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round
   biscuit cutter with flour.

9. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your
   prepared baking sheet.

10. Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet.

11. Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out
    another biscuit or two until you have at least 6 biscuits.

12. Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
   If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

Notes
¹I use whole milk, but others have used buttermilk and 2% milk with success
Title: Re: What's for dinner? 2020
Post by: Amy on May 29, 2022, 03:00:17 PM
Patricia, I have made biscuits like this and I will double the recipe, cut half into biscuits and the other half I will roll out thinner, spread butter on top, then brown sugar and sprinkle cinnamon..........roll up an cut into 1 1/2 inch pieces.then bake. :)
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 29, 2022, 04:23:51 PM
Sounds so good to me Amy. I plan to try this recipe next week after my hunting and gathering. What I meant in the recipe is that biscuits are one of the recipes I do on automatic. You don't think about it while your brain just does the steps unheeded. So, I want to try this recipe and see how I like it.
Title: Re: What's for dinner? 2020
Post by: JaneS on May 29, 2022, 10:43:41 PM
RICK, it takes a can of coke if you make the whole batch or cut it in half for a half batch.  Sorry I missed that!
Title: Re: What's for dinner? 2020
Post by: RAMMEL on May 29, 2022, 11:10:35 PM
Thanks -
That will give me something to sip at while I'm working.
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 30, 2022, 11:58:30 AM
Air Fryer Hamburgers

Using an air fryer to cook juicy, flavorful burgers is so easy you may never want to make them another way again! Fuss-free and totally hands-off, cooking these burgers is fast, easy, and can be adjusted to fit the air fryer size you have. Experiment with your favorite toppings for a choose-your-own-adventure kind of dinner that the whole family will enjoy.

By Julia Levy

Air Fryer Hamburgers

Total: 25 mins Active: 10 mins Servings: 2

Ingredients

1 lb. 85/15 lean ground beef

1 tsp. Worcestershire sauce

1 tsp. kosher salt

1 tsp. black pepper

1 tsp. paprika

1/2 tsp. granulated garlic or garlic powder

1/2 tsp. granulated onion

2 (1/2-oz.) Cheddar or American cheese slices (optional)

2 sesame seed buns, toasted

Optional toppings: mayonnaise, ketchup, yellow mustard, kosher dill pickles, sliced white onion, shredded iceberg lettuce, sliced beefsteak tomato, cooked bacon

Directions

Step 1
1. Preheat an air fryer to 400°F for 5 minutes. Using your hands, gently mix together beef, Worcestershire, salt, pepper, paprika, granulated garlic, and granulated onion in a large bowl. Shape into 2 (1-inch-thick) patties. Make a thumbprint in the center of each patty.

Step 2
Place patties in fry basket spaced about 1 inch apart. Cook until browned and to desired level of doneness, 9 to 10 minutes (for medium-rare, cook to 165°). Transfer to a cutting board, and top with cheese, if using. Tent loosely with aluminum foil, and let rest 5 minutes. Fill buns with burgers and desired toppings.


Title: Re: What's for dinner? 2020
Post by: patricia19 on May 30, 2022, 03:24:55 PM
The Best Vanilla Cake Recipe

Here's what you need to do for the BEST homemade vanilla cake:

Measure your flour properly. No dry cakes here!
Use butter AND oil. For a flavorful and moist crumb.
Be gentle. Use a mixer for the wet ingredients ONLY.
Add buttermilk. It adds such a nice flavor.
Don't overbake! This can happen quickly, so be careful!

Prep Time: 30 minutes Cook Time: 35 minutes Total Time: 1 hour 5 minutes Servings: 12 slices

Author: Sam Merritt

Ingredients

½ cup unsalted butter softened to room temperature (113g)
½ cup canola or vegetable oil¹ (120ml)
1 ½ cup granulated sugar (300g)
4 large eggs room temperature preferred
1 Tablespoon vanilla extract
3 cups all-purpose flour (375g)
1 1 Tablespoon baking powder
½ teaspoon salt
1 ¼ cup buttermilk room temperature preferred (300ml)
1 batch Chocolate or other preferred Frosting

Recommended Equipment
Mixing bowls
2 8" round cake pans


Instructions

1. Preheat oven to 350F (177C) and prepare two deep 8" round cake pans² by lining the bottoms with parchment paper and lightly greasing the sides. Set aside.

2. In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.

3. Add eggs, one at a time, beating until thoroughly combined after each addition.
Stir in vanilla extract.

4. In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

5. Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be thoroughly combined, but there may be some small lumps in the batter and avoid over-mixing (and do not use your electric mixer or stand mixer for this step).

6. Evenly divide batter into your prepared cake pans, and bake on 350F (175C) for 30-35 minutes.  When the cake is done, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).

7. Allow cakes to cool in their cake pans for 10-15 minutes before inverting onto cooling rack to cool completely before frosting.

8. Frost cake using chocolate frosting (or other favorite frosting options) and decorate with sprinkles (if desired).

Notes

Cooking oil
You may use any neutral cooking oil instead of vegetable or canola oil. I generally don't recommend olive oil, which is heavier and has a distinct flavor that could affect the end taste result of your cake.

Different size baking pans
13×9″ pan: This recipe makes enough for one 13×9″ baking pan. Readers have reported the approximate bake time is 30 minutes.

Two 9″ pans:  Readers have reported this cake takes approximately 25 minutes to bake in 9″ pans.
Bundt pan: Readers have reported this cake takes approximately 40-45 minutes to bake in a bundt pan

Bake times for all pans listed above have been provided by readers who have tested this recipe in different sized pans. Please always use the toothpick test to check for doneness and note that your precise bake time may vary depending on your particular baking pan and your oven. I have not tested this recipe in any other baking pans, other than cupcake tins (details for baking cupcakes listed below).

Vanilla Cupcakes:

This recipe will make approximately 24 vanilla cupcakes. Fill cupcake liners no more than ¾ of the way full. Bake on 350F for 17-18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs or clean.




Title: Re: What's for dinner? 2020
Post by: patricia19 on May 30, 2022, 03:35:15 PM
Homemade Vanilla Extract

Learn how to make homemade vanilla extract! All you need is two ingredients and a little bit of patience! This makes a great homemade gift!

Servings: 24 servings (1 tsp per serving, recipe makes one 4-oz bottle) Author: Sam Merritt

Ingredients

½ cup mid-shelf vodka, like Smirnoff¹ (4oz/118ml)
2-3 whole vanilla beans² I use and recommend grade B Madagascar vanilla beans, see note. Two vanilla beans yield a standard and flavorful vanilla, 3 will yield an extra-strong flavor.

Recommended Equipment

4 oz bottles

Funnel


Instructions

1. Thoroughly clean, wash, and dry bottles and lids that you'll be using. Cut vanilla beans so that they will fit inside your bottles.

2. Split beans lengthwise so that the tiny seeds are exposed.
Place cut vanilla beans in bottle. Fit funnel over the top of the bottle and add liquor until the beans are fully submerged. Leave a little bit of space at the top of the bottle so that you will be able to shake the contents as they sit.

3. Add label, if using, but make sure to mark the date that the vanilla was bottled. Store in a cool, dark place and shake occasionally. Store vanilla for at least 3 months before using.

Notes

Alcohol
¹Alternatively, for a richer flavor you can substitute bourbon. A mid-shelf liquor is perfect for this recipe, don't bother with splurging on anything expensive as it's not worth it in the end result. I usually use Smirnoff brand but anything similar will work

Vanilla Beans
²I typically buy my beans from Beanilla.com and have always been satisfied with the high quality, plump beans.

Storing
Store in a cool, dark place. Homemade vanilla should keep for up to 5 years, but if it smells unpleasant or is cloudy you should discard. You can replenish your vanilla extract supply by simply adding more alcohol as you use it.


Title: Re: What's for dinner? 2020
Post by: patricia19 on May 30, 2022, 03:42:16 PM
Homemade Ranch Dressing

July 26, 2021 By Sam Merritt

A simple recipe to make your own homemade ranch dressing! So easy and made with just a few basic ingredients that you probably already have on hand!

Prep Time: 5 minutes Chilling Time: 2 hours Servings: 16 servings (2 Tablespoons per serving, recipe makes 2 cups of dressing)

Ingredients

1 cup mayo (236g)
⅓ cup sour cream (80g)
½ cup buttermilk (118ml)
1 Tablespoon olive oil
1 Tablespoon white vinegar or lemon juice
1 teaspoon dried parsley
1 teaspoon granulated sugar optional
½ teaspoon garlic powder
¼ teaspoon table salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder

Recommended Equipment

Mixing bowls

Whisk


Instructions

1. Combine all ingredients in a medium-sized bowl and whisk until thoroughly combined
2. Cover and refrigerate for at least 1-2 hours (to give the flavors time to develop) before serving.

Notes
Store in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing.




Title: Re: What's for dinner? 2020
Post by: patricia19 on May 31, 2022, 02:02:33 PM
Best Brownies From Scratch

Here's what you need for the BEST brownies:

1. Only one bowl! For the easiest clean-up ever.
2. Chocolate AND cocoa powder. Using both guarantees an intense chocolate flavor.
3. Two types of sugar. My secret for moist, chewy brownies.
4. Chill your batter. Just a few minutes gives you the perfect crinkly tops!
5. Slightly under-bake them. Because they'll continue cooking as they cool.

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 16 brownies Author: Sam Merritt

Ingredients
12 Tablespoons unsalted butter cut into Tablespoon-sized pieces (170g)
½ cup semisweet chocolate chips (100g) or you may use a 4 oz semisweet baking bar, chopped
½ cup natural cocoa powder (unsweetened) (50g)
½ teaspoon instant coffee grounds optional
¾ cup sugar (150g)
¾ cup light brown sugar firmly packed (150g)
2 large eggs + 1 large egg yolk
1 teaspoon vanilla extract
½ teaspoon salt
1 cup all-purpose flour (125g)
¾ cup semisweet chocolate chips (150g)

Instructions
Preheat oven to 350F and line a 9x9 baking pan¹ with parchment paper²

Combine butter and ½ cup (100g) semisweet chocolate chips in a large, microwave-safe bowl. 

Microwave for 30 seconds.  Stir well, microwave for another 15 seconds and then stir well again.  Repeat for 15 seconds until chocolate and butter are completely melted and well-combined.

Add cocoa powder and instant coffee (if using), stir well.

Add sugars, stir until completely combined.

Add eggs, one at a time.  After each addition, stir well, and then stir another 30 seconds (the better you stir your batter, the cracklier your brownie tops will be).

Stir in vanilla extract.

Sprinkle salt over batter and stir.

Add flour, stir until completely combined.  You cannot overmix this batter, make sure it is mixed very well.
Stir in chocolate chips.

Spread into prepared 9x9 or 13x9 pan.

Optional, for crackle-topped brownies: Place pan with batter in refrigerator for 15-30 minutes to chill (you can skip this step if you don't have the patience to wait).

Remove from refrigerator and bake on 350F (177C) for 30-35 minutes or until a toothpick inserted in center comes out slightly fudgy, but not wet with batter.

Allow to cool before cutting and serving.

Notes

¹This recipe can also be made in a 13x9 pan, it will need to bake for about 16-18 minutes in a 13x9. I used a metal baking pan for this recipe, if you opt to use a glass dish keep in mind that the brownies may need to bake for longer.

²Alternatively you may grease and flour your pan -- the parchment paper is a little wiggly when you're trying to spread your batter into it, but I prefer it for ease of cleanup.

Can I Add Nuts to this Brownie Recipe?

You may add chopped nuts to this recipe if you would like. Stir up to ¾ cup of nuts in at the end with the chocolate chips (you may leave out the chocolate chips if you prefer). Pecans and/or walnuts make great additions!
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on June 30, 2022, 03:56:51 PM
See my post in Soda Shoppe about amazon's pre-Prime Day sale with the canning lids.
Title: Re: What's for dinner? 2020
Post by: Amy on July 06, 2022, 02:04:49 PM


Zucchini Parmesan with Homemade Tomato Sauce

Ingredients
4 cups Homemade Tomato Sauce
1-2 lbs zucchini use long ones if available.
Olive oil
Salt and pepper
Crushed red pepper flakes
1 cup grated Parmesan Cheese


Instructions
Preheat oven to 450 ℉.
Slice Zucchini into ¼ inch strips and then place in a colander or in a clean sink and sprinkle generously with kosher salt. Allow the zucchini to drain for at least 30 minutes. Next, rinse off zucchini briefly then pat dry with paper towels.
Place zucchini on a baking sheet that has been lined parchment paper and then brush each strip with olive oil, season with salt and pepper. Sprinkle a pinch of crushed red pepper flakes over each strip. Place in hot oven and then roast until fork tender and lightly browned, abut 10 to 15 minutes. Remove from oven and reduce heat to 400℉
Using a rectangular lasagna-style pan or deep casserole baking dish, evenly distribute about 1 cup of tomato sauce in bottom of pan.
Place one layer of zucchini strips in pan and then top with a cup of tomato sauce and sprinkle with Parmesan cheese.
Repeat this process for a total of three layers and then bake for 30 to 45 minutes until brown and bubbly on top.
Remove from oven and then garnish with optional fresh basil and additional Parmesan cheese. Allow to set 5 to 10 minutes before serving.

Title: Re: What's for dinner? 2020
Post by: patricia19 on July 12, 2022, 01:47:37 PM
This is a classic, tasty, and oh-so-easy macaroni salad recipe! Made with classic ingredient staples including celery, red pepper, and onion and dressed up in a simple creamy mayo-based dressing, this is guaranteed to be a hit at every cookout and potluck this year!

Macaroni salad is a party/potluck/cookout staple, no get-together is complete without a giant chilled bowl, and today I'll show you how I make my favorite recipe and the perfectly creamy, slightly sweet dressing that goes along with it.

How to make the BEST Macaroni Salad! This recipe can easily be doubled to serve a crowd.

Prep Time: 15 minutes Cook Time: 7 minutes Chilling Time: 1 hour total Time: 1 hour 22 minutes Servings: 6 cups Author: Sam Merritt

Ingredients
8 oz macaroni noodles (227g)
½ cup finely diced sweet gherkins usually 4-6 sweet gherkins for me (80g)
¾ cup finely diced red bell pepper about ½ pepper (100g)
⅓ cup thinly sliced celery about 1-2 stalks (55g)
⅓ cup finely diced red onion (45g)
2 large hard-boiled eggs, finely diced

Macaroni Salad Dressing
¾ cup mayonnaise I use olive oil mayo (175g)
¼ cup sour cream (70g)
2 Tablespoons sweet pickle juice
1 Tablespoon red wine vinegar*
1 Tablespoon granulated sugar
2 teaspoons dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon crushed red pepper optional


Instructions
Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don't stick together as they sit.

In a large bowl, combine macaroni noodles, sweet pickles, red pepper, celery, red onion, and eggs. Stir until well-combined. Set aside and prepare your dressing.

For the dressing
To prepare your macaroni salad dressing, combine mayonnaise, sour cream, red wine vinegar, sweet pickle juice, sugar, dijon mustard, salt, pepper, garlic powder, and crushed red pepper (if using) in a medium-sized bowl. Whisk until ingredients are well-combined.

Pour dressing over your macaroni salad ingredients and toss until well-combined.
For best flavor, cover the bowl and allow macaroni salad to chill for at least one hour. Stir once more before serving and enjoy!

Notes
*If you don't have red wine vinegar on hand, white wine or apple cider vinegar would also work well.





Title: Re: What's for dinner? 2020
Post by: patricia19 on July 12, 2022, 02:01:46 PM
This Ambrosia Salad recipe is a classic old-fashioned favorite. While many versions use artificially-flavored store-bought whipped cream, today we're improving upon the flavor by making our own homemade whipped cream and tweaking this recipe to dessert salad perfection!

Best Ambrosia Salad Recipe
An easy homemade Ambrosia Salad Recipe! Sweet and so simple, no Cool Whip required!

Prep Time: 15 minutes Chilling Time: 1 hour Total Time: 1 hour 15 minutes Servings: 10 Author: Sam Merritt

Ingredients

¾ cup heavy cream (180ml)
¼ cup powdered sugar (35g)
½ teaspoon vanilla extract
½ cup sour cream (120g)
11 oz can mandarin oranges well drained (312g)
10 oz ¾ cup maraschino cherries without stems
1 8 oz can pineapple tidbits well-drained
1 ½ cups sweetened shredded coconut (120g)
4 cups mini marshmallows¹ (200g)


Instructions

Combine heavy cream, powdered sugar, and vanilla extract in a large bowl. Use an electric mixer to beat until mixture is thick, billowy, and the consistency of Cool Whip.
Stir in sour cream.

In a separate bowl, stir together oranges, cherries, pineapple, coconut, and mini marshmallows.
Add whipped cream/sour cream mixture and stir until completely combined.

Cover bowl and chill in refrigerator for at least 1 hour before serving.

Notes

¹I like to use the rainbow/fruit flavored mini marshmallows for more of a tropical flavor, but classic white mini marshmallows work just as well!

Nuts?
Some people like to add nuts to their ambrosia salad. ¾ cup of coarsely chopped nuts such as pecans or walnuts would make a great addition.

Storing Ambrosia Salad
I recommend making Ambrosia Salad 1-24 hours before you intend to serve, for best flavor and texture. However, Ambrosia Salad will keep in the refrigerator for up to 3 days (make sure to store in an airtight container). I do not recommend freezing.
Title: Re: What's for dinner? 2020
Post by: patricia19 on July 12, 2022, 02:14:48 PM
A sweet summer corn salad that can be made with fresh or frozen corn. This sweet side dish is easy to make and irresistibly delicious.

Summer Corn Chowder
Corn Salad

A sweet summer corn salad that can be made with fresh or frozen corn. Today's simple corn salad recipe is made with sweet kernels of fresh corn (and tips on substituting frozen if you're really feeling lazy... we've all been there!) and other garden-fresh veggies including juicy cherry tomatoes, ripe avocado, red onion, cilantro, and a hint of jalapeno for a subtle kick.

How Do I Cook the Corn?
Preparing fresh corn for this recipe only takes a few seconds. You'll remove the husks from the corn and drop each cob (gently, nobody wants to be scalded with a splash of scalding water) into a pot of boiling water.  Cook the corn briefly, for just 3 minutes, before removing (I use tongs) to a bowl or strainer and running cold water over the corn to stop it from cooking/over-cooking.

Then, cut the corn off the cob, cutting as close to the cob as possible (you can use the bundt-pan method to keep corn kernels from flying everywhere!).

Can I use Frozen Corn?
I like to use fresh corn to make this corn salad, but frozen would also work (just make sure you grab a sweet variety). This recipe requires 4-5 cups of frozen corn, I usually use a blend of sweet yellow corn and super sweet white corn if using frozen.

After you've combined your corn and the rest of your chopped veggies, the next thing you'll need is a simple olive oil & vinegar based dressing.

I used red wine vinegar for this recipe, but if you only have white wine on hand you can substitute that instead, and while I haven't tried this recipe with other varieties, I have a feeling most kinds of vinegar would work just as well.

Serving & Preparing in Advance
Corn salad can be served immediately after mixing all of your ingredients/dressing together, but, if you can, I recommend covering it and placing in the refrigerator for at least an hour to give the flavors the chance to really meld together.

This recipe can be made up to a day in advance of serving. I don't like to make it much before that because if your avocado is particularly ripe it can begin to turn brown if allowed to sit for too long (though the dressing does do a good job of helping to preserve the avocado).

Always make sure to give your ingredients a good stir before serving, as the dressing has a tendency to settle to the bottom of the bowl.

Prep Time: 15 minutes Cook Time: 3 minutes Total Time: 18 minutes Servings: 6 servings  Author: Sam Merritt

Ingredients
4 ears corn on the cob or 4-5 cups frozen, thawed sweet corn (500g)
1 avocado diced
1 pint cherry tomatoes halved
¼ cup finely chopped onion (40g)
1 jalapeno seeds removed, finely diced
⅓ cup finely chopped cilantro (13g)

Dressing
⅓ cup extra virgin olive oil (80ml)
2 Tablespoons red wine vinegar
1 Tablespoon lime juice
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder

Instructions

If using fresh corn, remove husks and bring a large pot of water to a boil.
Carefully drop corn into the boiling water and cook for just 3 minutes. Remove from the water and immediately rinse in cold water.

Cut the corn from the cob (cutting as close as possible to the cob) and transfer the kernels to a large bowl (if using frozen corn, place this in your bowl now).

Add diced avocado, cherry tomatoes, onion, jalapeno, and cilantro, and stir to combine.

In a separate bowl, prepare the dressing by whisking together the olive oil, vinegar, lime juice, sugar, salt, pepper, and garlic.

Pour dressing evenly over corn salad ingredients and toss well to combine.

For best results, cover the corn salad and refrigerate for one hour before serving. Be sure to stir ingredients well again before serving.
Title: Re: What's for dinner? 2020
Post by: Amy on July 19, 2022, 04:14:39 PM
Creamy Corn Pasta Salad
This cool and creamy Corn Pasta Salad is filled with tender pasta, crisp corn and juicy tomatoes in a light and creamy dressing. It's the perfect summer side dish!
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Side Dish Cuisine: American Servings: 10 people Calories: 251 kcal Author: Shawn
Ingredients
3 cups bowtie pasta, uncooked
4 cups frozen corn, thawed under cool running water
8 oz cherry tomatoes, halved
¼ cup purple onion, diced
For The Dressing
½ cup sour cream
½ cup mayo
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
¼ tsp crushed red pepper
¼ cup parsley, curly leaf, chopped
⅓ cup feta cheese, crumbled
Instructions
Cook bow tie pasta according to package instructions, drain and then run under cool water. Meanwhile defrost frozen corn under cool running water, remove any excess water.
Add pasta and corn to a large bowl. Add in tomatoes, onion and parsley.
In a separate bowl combine the sour cream, mayo, salt, pepper, garlic powder and red pepper. Whisk to combine. Pour over pasta and corn and toss to combine. Just before serving toss in feta cheese. Keep refrigerated until ready to enjoy.
Notes
Pasta salad can be prepared up to 3 days in advance. For best results, do not combine with dressing until just 24 hours prior to serving.
Nutrition
Calories: 251kcal | Carbohydrates: 31g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 257mg | Potassium: 322mg | Fiber: 3g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 1mg
Title: Re: What's for dinner? 2020
Post by: patricia19 on July 19, 2022, 04:21:00 PM
Aaaah...dueling salads! May the best corn win!  :thumbup: 

Anyone willing to test both? Joanne?
Title: Re: What's for dinner? 2020
Post by: Amy on July 19, 2022, 04:49:37 PM
Patricia,I love salads and not just in the summer. My son makes a mean potato salad. There is another salad, a pea salad that sounds good. Kyle likes a bean salad.
Title: Re: What's for dinner? 2020
Post by: patricia19 on July 19, 2022, 05:19:02 PM
I'm also a big salad fan. Often I will throw this and that together, add a grain or lettuce and some seasonings and have that for one or two meals. I use leftover meat and vegetables and sometimes leftover sauces when I'm not into cooking a big meal.
Title: Re: What's for dinner? 2020
Post by: Amy on July 24, 2022, 05:04:52 PM

I am told this freezes well. This is a Rock Recipe..


Moroccan Meatball Stew



Moroccan Meatball Stew - this is a real feast for the senses; not only incredible flavour, but the heavenly scent of this cooking is worth the effort alone.

Preparation : 30
Cooking : 120
Total : 2 h 30
Yield : 8

Ingredients

For Meatballs:
1/2 cup bread crumbs
1/4 cup milk
2 lbs ground lamb, or beef
1 tsp dry oregano
1/4 tsp ground nutmeg
1 beaten egg
1/2 tsp salt
1/2 tsp black pepper
2 tbsp Worcestershire sauce
a little olive oil for frying the meatballs

For Braising Meatballs:
1 diced carrot
1 stalk diced celery
4 cloves chopped garlic
1 diced red onion
6 cups diced canned tomatoes
3/4 cup currents
1/2 cup raisins
3 bay leaves
1 tsp ground coriander
1 tsp ground cardamom
2 tsp ground cumin
1 tsp turmeric
4 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1 small red chile minced or 1 tbsp chili paste
2 tbsp brown sugar
salt and pepper to season
2 cups cooked or canned chickpeas, rinsed
1 cup olives, optional

Recipe

Soak the bread crumbs in the milk for 10 minutes.

Add the ground lamb (or beef), the oregano, nutmeg, beaten egg, salt, pepper and Worcestershire sauce.

Mix well and form into 1 1/2 inch balls. Fry the meatballs in in a olive oil to brown on all sides. Remove meatballs to a covered, oven safe pan.

To the frying pan add the diced carrot, celery, garlic and red onion. Saute together until the onions soften, then add this mixture to the pan with the meatballs along with all the remaining ingredients EXCEPT the chickpeas and olives.

Place in a 350 degree oven, covered for about and hour, then add the chickpeas. Return to the oven for an additional hour at 325 degrees F. In the last 10 minutes of cooking time you can add the olives if you are using them.

Serve over couscous, rice or potatoes.

Nutrition

calories : 585 calories
carbohydrate : 51 grams carbohydrates
cholesterol : 104 milligrams cholesterol
fiber : 9 grams fiber
protein : 27 grams protein
saturatedFat : 13 grams saturated fat
servingSize : 8 servings
sodium : 853 grams sodium
sugar : 12 grams sugar
Title: Re: What's for dinner? 2020
Post by: patricia19 on July 26, 2022, 02:08:35 PM
Easy Cinnamon Rolls

Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Servings: 11 rolls Author: Sam Merrit

These no yeast cinnamon rolls are the easiest homemade cinnamon rolls you'll ever make.  With no dough-punching & no waiting for the dough to rise, the hardest thing about these cinnamon rolls is waiting for them to come out of the oven!

Ingredients

Rolls
2 cups all-purpose flour (240g)
3 Tablespoons sugar (38g)
1 Tablespoon baking powder
1 teaspoon salt
5 Tablespoons cold unsalted butter, + additional 2 Tbsp butter for baking
¾ cup milk (178ml)

Filling
⅔ cup brown sugar (133g)
3 Tablespoons white sugar (38g)
2 teaspoons cinnamon
4 Tbsp butter melted
½ teaspoon vanilla extract

Icing*
3 oz cream cheese softened (85g)
3 Tablespoon butter softened
1 teaspoon vanilla
1 ½ cups powdered sugar (190g)
1 Tablespoon milk (15ml)

Instructions

Preheat oven to 375F

Combine flour, sugar, baking powder and salt and mix.

Using a pastry cutter (or fork and knife if lacking) cut 5 Tablespoons of butter into dry mix

Add milk and mix until all ingredients are combined.

Dump dough onto a very well floured surface and roll until it forms a cohesive ball. Continue to flour the surface you are working with as needed.

Generously sprinkle flour on the top of the ball of dough and place a large piece of wax paper on top. (If dough is too sticky, work in more flour until it is manageable)

Use a rolling pin to roll dough out to roughly a 10x12" rectangle.

Remove the wax paper and make your filling by combining brown sugar, sugar, and cinnamon and then stirring in butter and vanilla. This will be very much like a paste.

Spread the filling over the rectangle of dough, leaving about ¼" of space as a perimeter around the filling.
Carefully roll dough starting with one of the 12" ends and rolling tightly. Press the edge of the roll into the dough so that it sticks.

Cut the log, spacing your cuts about 1" apart. If the log is not holding its shape well, transfer it to your freezer for about 10 minutes and then try to cut again (it should hold it's shape this way so you will have mostly round cinnamon rolls)

Place the reserved 2 Tbsp of butter into a 9" pie pan and set it in your preheating oven for a few minutes until the butter has melted. Remove from oven.
Place your cinnamon rolls in baking dish, they do not need to be touching, they will spread to fill their surrounding area.

Bake on 375F for 28-30 minutes (beginning to lightly brown around edges). Prepare your icing while the rolls are baking.

With mixer, combine cream cheese and butter and vanilla.

Gradually add sugar, scraping down the sides of the bowl as needed.
Add milk, stirring until combined.

When cinnamon rolls are finished, remove from oven and allow to cool for 5 minutes before spreading icing over rolls.

These cinnamon rolls are nice and soft. Keep in mind that the warmer they are, the harder it will be to separate one from the other. But if you go in for one cinnamon roll and end up with one and a half, it's really not the worst thing that could happen, right?

Notes

*This recipe makes a lot of frosting! If you don't like much frosting on your cinnamon rolls, feel free to cut it in half.



Title: Re: What's for dinner? 2020
Post by: patricia19 on July 29, 2022, 02:13:19 PM
Lemon Blueberry Cake

Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Servings: 12 servings  Author: Sam Merritt

Ingredients

3 cups all-purpose flour (375g)
1 ½ cups granulated sugar (300g)
1 Tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
½ cup unsalted butter softened and cut into 8 pieces (113g)
½ cup canola or vegetable oil (120ml)
¾ cup buttermilk (180ml)
2 Tablespoons lemon zest  *zest lemons before squeezing
¼ cup lemon juice fresh-squeezed preferred (60ml)
4 large eggs at room temperature preferred
½ teaspoon vanilla extract
2 ½ cups blueberries (see note) (12 oz/340g)
1 batch lemon frosting or preferred frosting

Recommended Equipment
8" round cake pans
Mixing bowls
Electric mixer

Instructions

Preheat oven to 350F and line three 8" round cake pans by lightly but thoroughly greasing and flouring the sides and lining the bottoms with parchment paper. Set aside.

Whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt in a large bowl.

Using an electric mixer, add softened butter, one tablespoon at a time, adding the next tablespoon only after the first is combined. The mixture will appear sandy in texture.

While mixing on low speed, slowly drizzle in oil.

In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until combined.

With the mixer on low speed, slowly drizzle in the buttermilk mixture until the batter is smooth and completely combined.

Use a spatula to stir in blueberries.

Evenly divide batter into prepared cake pans and transfer to 350F oven (if your oven is not large enough for all three pans or if you only have two pans, it is fine to let the remaining batter sit on the counter while the first two pans bake. If all of your pans fit in the oven, keep an eye on them as most ovens do not cook evenly, and some pans may be done sooner than others).

Bake for 30 minutes or until the surface of the cake springs back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

Allow cakes to cool in cake pans for 10-15 minutes before running a knife around the edge of the pan to loosen cakes and carefully inverting them onto a cooling rack to cool completely before decorating.

Once completely cooled, decorate the cake using lemon (or preferred frosting).

Notes

Blueberries

I prefer to use fresh blueberries, but in a pinch, frozen blueberries will work instead. You do not need to thaw before using. Note that if you opt to use "wild" blueberries, they may streak your batter purple.

Storing

Store tightly covered at room temperature for up to 24 hours or in an airtight container in the refrigerator for up to 5 days (note that the refrigerator does tend to dry out cakes the longer they are in there).


Title: Re: What's for dinner? 2020
Post by: patricia19 on August 02, 2022, 01:52:40 PM
Easy homemade whipped cream

A quick and easy homemade whipped cream recipe! Just three ingredients and 5 minutes to make. Tastes so much better than store-bought and is perfect for topping off your favorite pies, cakes, or other desserts!

Prep Time: 5 minutes Servings: 12 servings (¼ cup per serving, the recipe makes 3 cups total) Author: Sam Merritt

Ingredients
1 ½ cups heavy cream¹ cold (355ml)
½ cup powdered sugar (60g)
1 teaspoon vanilla extract (5ml)

Recommended Equipment
Mixing bowls
Electric mixer

Instructions
Place a medium-sized bowl (preferably metal) in the freezer for at least 10 minutes to chill. 

Once the bowl has chilled, remove it from the freezer and add heavy cream, powdered sugar, and vanilla extract.

Using an electric mixer², beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. Don't over-beat, but don't stop beating until the cream has reached a thick, billowy consistency (think the thickness of Cool Whip).

Keep unused whipped cream refrigerated in an airtight container. 

Notes
Heavy Cream
¹I recommend using "heavy cream" or "heavy whipping cream" rather than "whipping cream". Heavy cream holds its shape better after whipping, but whipping cream will work in a pinch. Double cream will also work; some people have reported success using full-fat coconut milk.

Mixer
²I definitely recommend using an electric mixer for this. Whisking cream to stiff peaks by hand can be done with a whisk and some tenacity, but it takes forever and is not fun. If you're using a KitchenAid or stand mixer, use the whisk attachment for best results.

Making in Advance
I have made this whipped cream up to 3 days in advance and had it keep beautifully in an airtight container in the refrigerator. However, because all baking environments differ I generally recommend you make it the same day you intend to use it.

Title: Re: What's for dinner? 2020
Post by: patricia19 on August 05, 2022, 12:34:01 PM
Peach Cake  August 26, 2021 By Sam Merritt

Simple, rustic, and a little unexpected, my Maryland Peach Cake recipe features one of summer's best fruits surrounded by a yeasty crust. The fresh flavor of the peaches contrasts beautifully with the sweet dough, and it all comes together with a delicate vanilla glaze.

Prep Time: 30 minutesCook Time: 20 minutes Rising Time: 1 hour 30 minutes Servings: 24 servings

Ingredients
1 cup milk I use whole milk but any type of milk will work (236ml)
2 ¼ teaspoons active dry yeast see note 1 if you would like to use instant yeast
3 Tablespoons granulated sugar
2 Tablespoons light brown sugar firmly packed
1 teaspoon table salt
1 large egg room temperature preferred
4 Tablespoons unsalted butter melted
3 ¼ cups all-purpose flour (406g)
1 ¾ lbs peaches² this is typically 4 peaches for me. Weigh before slicing. (800g)

Egg wash (optional, but encourages a beautiful browning on the edge of the cake)
1 large egg
1 teaspoon water
2 Tablespoons Coarse granulated sugar for sprinkling optional

Glaze
½ cup powdered sugar (65g)
1 Tablespoon milk
¼ teaspoon vanilla extract

Recommended Equipment
10×15" jelly roll pan (25x38cm)
Thermometer (for checking temperature of liquid for yeast)
Mixing bowls
Pastry brush

Instructions

Heat milk (either in a microwave-safe dish or in a small saucepan) until it is between 115-120F (46-48C).
Always stir before checking the temperature.

Pour milk into a large mixing bowl and then sprinkle yeast over top. Take a large pinch of sugar (about 1 teaspoon) and sprinkle that in as well to help the yeast grow quickly. Let sit for 5-10 minutes or until yeast has bloomed/is foamy (if it does not become foamy you will need to start over).

Once yeast is foamy, add sugars, salt, egg, and melted butter and stir until well-combined

Gradually add flour until dough is completely combined. Kneading is not required, just mix until you have dough that is well-combined.

Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap or a clean towel. Place in a warm, draft-free place and allow to rise until doubled in size (typically 1-2 hours for me).

Once dough has risen, lightly grease a jelly roll pan (I lightly grease with a bit of butter). Turn dough out into pan and use a spatula to spread the dough over the pan, pushing the dough up the sides of the pan to form a ridge that's about ½"- 1" (1.25-2.5cm) thick. If you need to use your fingers to manipulate the dough, it will help to lightly dust them with flour first.

Cover dough and let rise for 20-30 minutes or until increased in size by approximately 50%. Meanwhile, preheat oven to 375F (190C) and slice your peaches, if you haven't already and prepare your egg wash by whisking together egg and 1 teaspoon water.

Assembly

Once dough has risen again, layer your peaches evenly onto the cake within the ridge, slightly overlapping them and gently pressing them into the dough. You should be able to fit 3 long rows of peach slices.
Use a pastry brush to lightly but thoroughly brush the ridge of the cake with egg wash and sprinkle the ridge with granulated sugar, if desired.

Transfer to 375F (190C) oven and bake for 17-20 minutes. If you used the egg wash, your edges will be a beautiful golden brown.

Glaze

While cake is still warm, prepare glaze by whisking together powdered sugar, milk, and vanilla extract. If your glaze is too thick, add another splash of milk, and if it's too thin add a bit more sugar. The glaze should fall in a ribbon from your whisk when the whisk is lifted out of the bowl.

Drizzle glaze over warm cake.

Serve warm or allow to cool before slicing. Enjoy!

Notes

¹Substituting instant yeast:
You can substitute instant yeast, though I prefer the results when making with active dry. To make with instant yeast, stir together yeast, sugars, salt, and about half of the flour. Add warm milk and stir well. Stir in egg and butter and then gradually stir in remaining flour until dough is completely combined.

Proceed with the recipe as written (from step 5). Dough may not take as long to rise this way.

²Peaches:
Fresh peaches are best. The riper they are the more flavorful your cake will be, but if they're too soft they'll be difficult to slice. Frozen peaches may be used but often don't have the best flavor. I recommend thawing and patting dry before using. I do not peel my peaches and prefer the look of the cake with the peel intact, but feel free to peel yours before slicing if you prefer.

³Storing:
Cover peach cake and store in the refrigerator for up to 3 days. If left out of the refrigerator, it is prone to becoming moldy quickly, and when stored longer than 3 days it can become soggy. This cake can be frozen.

Title: Re: What's for dinner? 2020
Post by: patricia19 on August 09, 2022, 02:04:43 PM
Millionaire's Shortbread is impressive AND easy–perfect for serving to guests!

With a buttery shortbread base, chewy caramel center, and soft chocolate top, this is a dessert any dinner guest will love.

Here's why you'll love this recipe:

No candy thermometer. I told you it was easy!
Serves a crowd. Over two dozen servings.
Perfected for easy cuts. Everyone will be so impressed!
Simple. Just three layers.

Prep Time: 1 hour Cook Time: 20 minutes Total Time: 1 hour 20 minutes Servings: 28 pieces Author: Sam Merritt

Ingredients

Shortbread Crust
1 cup unsalted butter, softened (226g)
⅓ cup sugar (70g)
⅓ cup light brown sugar, packed (70g)
1 large egg yolk
¾ teaspoon vanilla extract
½ teaspoon salt
2 ¼ cups all-purpose flour (260g)

Caramel
2 14-oz cans sweetened condensed milk (792g)
14 Tablespoons butter cut into Tablespoon-sized pieces (198g)
1 cup light brown sugar packed (200g)
⅓ cup light corn syrup (80ml)
1 teaspoon vanilla extract
¼ teaspoon salt

Chocolate Ganache
2 cups semisweet chocolate chips (340g)
½ cup heavy cream (120ml)
½ teaspoon vanilla extract (5ml)
sea salt for sprinkling

Instructions

Preheat oven to 350F (177C) and line a 13x9 baking pan with parchment paper.

Using an electric mixer, beat butter until well creamed.

Add sugars and beat until light and fluffy, about 30 seconds.

Add egg yolk and vanilla extract and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.

Add flour, gradually (about ½ cup at a time), pausing to scrape down sides of bowl.

Halfway through the addition of the flour, sprinkle in the salt with the beater still running.

Don't over-beat the dough, you want it to be slightly crumbly to make it easier to press into the pan.

Drop dough over prepared pan and gently, firmly, evenly, press dough into the bottom of the pan.  To make it easier, I usually lay a piece of wax paper over the dough and use the palm of my hand to smooth the surface (and then discard wax paper).

Bake on 350F (177C) for 20-25 minutes -- edges should be lightly golden brown.

Allow to cool while you prepare your caramel topping.

Caramel

Combine condensed milk, butter, brown sugar, and corn syrup in a medium-sized saucepan over medium heat.

Stir frequently until butter is melted and ingredients are well-combined. Continue to stir constantly until mixture begins to boil (this could take several minutes, but you don't need to increase the heat).

Once mixture comes to a boil, reduce heat to a simmer (slowly bubbling), still stirring constantly. 

Continue to stir 10-15 minutes until mixture turns a rich caramel color and has thickened (should begin pulling away from the sides of the pot as you stir).

Remove from heat and immediately stir in the vanilla extract and salt.

Pour evenly over prepared shortbread, use a knife to spread evenly if needed.

Allow to cool at room temperature for several hours or in the refrigerator for 1 hour before topping with chocolate.

Chocolate Topping

Combine chocolate chips and heavy cream in a small saucepan over medium heat. 

Stir frequently until chocolate is melted and mixture is smooth. 

Remove from heat and stir in vanilla extract.
 
Allow chocolate to cool just slightly for about 5 minutes, and then evenly spread over prepared caramel layer.  Wait several minutes and then sprinkle with sea salt.
 
Allow chocolate to harden (I recommend placing in refrigerator for about 30 minutes -- my family prefers these treats refrigerated anyway) before cutting and serving.

Title: Re: What's for dinner? 2020
Post by: patricia19 on August 10, 2022, 01:07:33 PM
The Best Chicken Salad Recipe Ever

This 20-minute chicken salad recipe is creamy, flavorful, and packed full of healthy veggies and protein-rich meat. To make our easy chicken salad recipe, we lightened up the typical mayonnaise base by adding 1/2 cup of low-fat, plain Greek yogurt, but you can use one full cup of mayonnaise if you'd like.

Use store-bought Rotisserie chicken to save even more time on busy evenings. Serve with crunchy, buttery crackers or on whole grain bread with lettuce and tomato. (If you use store-bought Rotisserie chicken, be sure to reheat it to a safe internal temperature of 165F for at least 30 seconds before using it, as you don't know how long it was under a store's heat lamp.)

By Emma Crist

Prep: 20 mins Total: 20 mins Yield: Makes 6-8 servings

Ingredients

½ cup mayonnaise

½ cup plain fat-free Greek yogurt

One tablespoon of Dijon mustard

One tablespoon of fresh lemon juice

4 cups chopped cooked chicken (about five chicken breasts)

½ cup chopped green onions

1 cup diced celery (about three celery stalks)

1 cup halved red seedless grapes

One tablespoon of chopped fresh dill.

One tablespoon chopped fresh flat-leaf parsley.

One teaspoon of Kosher salt

One teaspoon of freshly ground black pepper.

½ cup roughly chopped almonds, toasted

Directions

Step 1
Mix the mayonnaise, yogurt, mustard, and lemon juice in a large bowl. Stir in the remaining ingredients until well blended. Serve with crunchy, buttery crackers or on whole grain bread with lettuce and tomato.
Title: Re: What's for dinner? 2020
Post by: patricia19 on August 13, 2022, 12:22:22 PM
It's too easy to make your own everything bagel spice mix
This crunchy, salty, and seedy spice mix is too good for just bagels.

Of course, this mix was made for avocado toast and exquisite eggs. I also love to generously coat chicken or pork tenderloin with this stuff before it goes in the oven. And stirred into plain yogurt with chopped tomatoes, it makes for a luxurious breakfast that's almost better than bagels themselves.

Everything Bagel Spice Mix

Yields  20 - 30 servings Prep Time  5 minutes

Ingredients

1 1/2 tablespoons poppy seeds
1 1/2 tablespoons white sesame seeds
1 1/2 tablespoons black sesame seeds (or just double the amount of white sesame seeds)
1 tablespoon dried minced onion
1 tablespoon dried minced garlic
1 tablespoon caraway seeds
1 tablespoon flaky salt (or 1/2 tablespoon of fine sea salt)

Directions

Mix all the ingredients in a small lidded bowl or jar and combine thoroughly. Store sealed. Your bagel mix will keep for about 3 months in a cupboard or six months in the fridge.
Title: Re: What's for dinner? 2020
Post by: Amy on August 13, 2022, 01:02:33 PM
Peach Cobbler

This old fashioned Peach Cobbler recipe is not only extremely easy to make from scratch, but it's made with fresh or canned peaches so you can enjoy it all year round!

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Course: DessertCuisine: American Servings: 9 Calories: 386kcal Author: Lauren Allen

Ingredients

5 peaches , peeled, cored and sliced (about 4 cups)
3/4 cup granulated sugar
1/4 teaspoon salt
For the batter:
6 Tablespoons butter
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
ground cinnamon
Instructions
Add the sliced peaches, sugar and salt to a saucepan and stir to combine.

*(If using canned peaches, skip steps 1 & 2 and follow the directions starting at step 3)
Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.
Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.
Notes
To substitute canned peaches, use 1 quart jar, undrained.
 
Nutrition
Calories: 386kcal | Carbohydrates: 66g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 211mg | Potassium: 496mg | Fiber: 2g | Sugar: 48g | Vitamin A: 915IU | Vitamin C: 10.4mg | Calcium: 108mg | Iron: 1.5mg
Title: Re: What's for dinner? 2020
Post by: patricia19 on August 13, 2022, 02:21:15 PM
Sounds so good, Amy! Although I use mainly frozen fruit if I cannot get fresh in-season. Canned fruit and vegetables in the main have too many preservatives and chemicals, plus an aftertaste. For example, a friend loved those dried potato flakes you add to boiling water. She emptied the boxes into a canister. I asked her to open the canister and take a good sniff. She did and said she almost passed out from the heavy chemical smell. Now she uses only the ones she grows and cans.
Title: Re: What's for dinner? 2020
Post by: JaneS on August 15, 2022, 07:20:11 AM
"JIM'S EGG THINGYS"

INGREDIENTS...
Bag of frozen hash brown potatoes
bag of grated cheese (or grate your own, the flavor is your choice)
3 cooked sausage patties cut into small chunks
5 or so strips of cooked bacon broken into small pieces
6 eggs

DIRECTIONS
-Overload the cupcake tins with mash browns mixed with cheese (they should be heaped up high)
-Bake at 400º for 20 minutes.
-Remove from oven and press down in center so they go up the sides of the tins.

-Reduced heat of oven the 350º
*press down with spoon (small gravy ladle works well)  to make a space for the eggs and meat
*add chopped up sausages or bacon in each space
-Break an egg in the center of each of the potato cups and add more grated cheese on the top.
-Bake for 15 to 20 minutes more at 350º

Eat hot or cool and refrigerate or freeze for later!

The cupcake tins that you use are the big ones that have 6 in them.  We found them the cheapest at Target but lots of places have them!  Any questions, just ask!  If I don't know the answer, I'll ask Jim![/u]
Title: Re: What's for dinner? 2020
Post by: Amy on August 15, 2022, 07:37:01 AM
Sounds delicious Jane, do you put the sausage and bacon in with the hash browns?
Title: Re: What's for dinner? 2020
Post by: Amy on August 15, 2022, 01:00:12 PM
Jane, just sent this on to Bri to make up for David..great meal anytime of the day.
Title: Re: What's for dinner? 2020
Post by: Amy on August 16, 2022, 01:43:42 PM

Make Ahead Ribs. Braised then grilled!

By: Author Barry C. Parsons

prep time: 5 MINUTES
cook time: 2 HOURS 50 MINUTES
total time: 2 HOURS 55 MINUTES

Make Ahead Ribs - braised then grilled! Learn how to slow braise the ribs in the oven the day before then grill and glaze them to sticky perfection the next day.

Ingredients

2 large racks of St. Louis style side ribs, or back ribs if you prefer.
Smokin' Summer Spice Dry Rub or other dry rub.
3/4 cup of your favourite BBQ Sauce
3/4 cup of the reserved pork stock from braising the ribs.
Instructions
Cut the racks of ribs in half. Remove the silver skin from the back sides of the ribs if you prefer. (I remove it by loosening it with the handle of a spoon then tearing it off on long strips.)
Season lightly with salt and completely cover the ribs with a dusting of your favourite dry rub. Try my recipe for Smokin' Summer Spice Dry Rub.
Wrap each half rack of ribs in aluminum foil, rolling and pressing the edges together to get a good seal. Now add a second layer of sealed aluminum foil to each one of the half racks as well. Place the wrapped pork ribs on a balking sheet
Preheat oven to 275 degrees F and cook the ribs undisturbed for 2 hours and 30 minutes. (1 hour and 30 minutes for back ribs)
Carefully tear open a corner of each of the foil packets and drain the liquid off of the ribs into a small bowl or large measuring cup. Let the juices cool completely in the fridge so that the fat is easily removed from the top and discarded.
Chill the ribs for several hours or overnight. The precooking can be done up to 2 days in advance.
Preheat the grill to low heat and gently begin to reheat the ribs, turning often.
Mix the BBQ Sauce and pork stock together and begin to brush the ribs with the
mixture as you turn and reheat the ribs,
Take your time with this. I usually take 20 - 25 minutes to get them completely heated through and fall off the bone tender. It's worth the time!


Nutrition Information
Yield
4
Serving Size
1 serving
Amount Per Serving
Calories
505
Total Fat
30g
Saturated Fat
10g
Unsaturated Fat
0g
Cholesterol
123mg
Sodium
707mg
Carbohydrates
24g
Fiber
1g
Sugar
18g
Protein
35g
Title: Re: What's for dinner? 2020
Post by: patricia19 on August 16, 2022, 02:35:54 PM
The Best Chili Recipe

This is the BEST Chili Recipe! Made with bacon (and the option to omit if necessary) and ground beef and simmered on the stove for just 30 minutes, this is my family's go-to cold weather comfort food. It's even better when paired with a side of buttermilk cornbread!

Prep Time 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6 servings (this recipe makes 10 cups total, so one serving is approx 1 ⅔ cup) Author: Sam Merritt

Ingredients
5 strips uncooked bacon chopped¹
1 large yellow onion diced (about 1 cup)
1 red pepper diced
3 cloves garlic minced (about 1 Tablespoon)
1 lb ground beef (455g) (I use 90% but any will work)
1 Tablespoon brown sugar
1 Tablespoon chili powder²
1 Tablespoon ancho chili powder²
1 ½ teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon onion powder
¾ teaspoons ground black pepper
½ teaspoon salt
⅛ teaspoon cayenne pepper³
1 ¼ cup beef broth (295ml)
15 oz can dark red kidney beans lightly rinsed and drained (425g)
15 oz can black beans lightly rinsed and drained (425)
14.5 oz can diced fire roasted tomatoes undrained (411g)
7- oz can fire roasted green chilis (198g)
¼ cup tomato paste (66g)
1 Tablespoon Worcestershire sauce

Preferred toppings, particularly sour cream, shredded cheddar cheese, and corn chips

Instructions
Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 ½ Tablespoons of grease.

Add onion and pepper and cook until softened, about 3-5 minutes.

Add garlic and cook until fragrant (about 30 seconds).

Add beef, breaking apart with a spatula as you cook.

Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.

Add all remaining ingredients — beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce — and your cooked bacon and stir well.

Bring to a boil and cook 1-2 minutes, stirring frequently.

Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop.

Serve with preferred toppings (sour cream, shredded cheddar cheese, and corn chips are a must!)

Notes
¹For best flavor, DO NOT OMIT THE BACON. However, as someone who spent 23 years not eating bacon I wanted to include tips for those of you who might have the same restrictions. if you wish to make this recipe without bacon you *can* do so by skipping the first step, heating 1 ½ Tablespoons of oil over medium heat, and then beginning from step 2. On the other hand, if you want additional bacon for garnishing, cook it now and reserve.

²You can substitute one chili powder for the other and use just traditional chili powder or just ancho chili powder, but I personally like the blend of the two.

³This gives the chili a mild spice, if you like more heat increase to ¼ teaspoon for a moderate spice. Add additional cayenne pepper at your own risk!
Title: Re: What's for dinner? 2020
Post by: Amy on August 16, 2022, 03:33:35 PM
Patricia, omit bacon........NEVER!!! Sending this on. Thank you!
Title: Re: What's for dinner? 2020
Post by: patricia19 on August 16, 2022, 04:15:57 PM
 ;D
Title: Re: What's for dinner? 2020
Post by: patricia19 on August 18, 2022, 03:37:29 PM
Contest-Winning Old-Fashioned Potato Salad

We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple. I use them up in this delicious old-fashioned potato salad recipe. —Nancy Grove-Nichols, Dillsburg, Pennsylvania

Total Time
Prep: 15 min. + chilling Cook: 20 min.

Makes
8 servings

Ingredients
4 cups cubed peeled potatoes
3 hard-boiled large eggs, chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook until tender, 20-25 minutes; drain. Place in a large bowl; add eggs, celery and onions.

In a small bowl, combine the remaining ingredients; stir into potato mixture. Cover and refrigerate at least 1 hour before serving. If desired, garnish with additional green onions and black pepper.

Old-Fashioned Potato Salad Tips

How can you make old-fashioned potato salad your own?
While hard-boiled eggs, celery and green onions are a classic combination in this old-fashioned potato salad, make the recipe your own by adding other mix-ins. Diced red pepper, fresh herbs and crisp, cooked bacon are all delicious additions.

How long will potato salad last in the refrigerator?
Potato salad leftovers will stay fresh in the fridge for 3 or 4 days. We suggest making this recipe no more than a day in advance for the best texture.
Title: Re: What's for dinner? 2020
Post by: patricia19 on August 18, 2022, 04:31:55 PM
Pecan Pudding Pie

https://eatmovemake.com/

If you love pecan pie, you're sure to love this ultra-creamy pecan pudding pie too! A delicious layer of chopped pecans rests atop a velvety soft filling and a pecan-dusted pie crust.

It's a lighter twist on a classic pecan pie and it's so easy to make!

Why You'll Love This Pecan Recipe

Rich pecan pie flavor – This pudding pie recipe has all the essence and flavor of a classic pecan pie but the sticky sweet taste is toned down with a creamier custard-like filling.

Great for summer – We love traditional pecan pie and pecan pie bars as much as the next person but this chilled version is refreshing and perfect during the spring and summer season.

Light and creamy – The whipped pudding filling is luxuriously soft and satisfying but sits light in the belly.

Simple to make – Ready for the oven in minutes!

Ingredients

Pecans – The recipe uses ground and chopped pecans so I like to start with pecan halves. I use my mini food chopper to finely grind some of them and I roughly chop the rest. (If you prefer, you can buy ready-made pecan meal to have on hand in your pantry.)

Pie crust – To save time, I use a frozen deep dish pie crust, but you could absolutely make your own homemade crust if you prefer.

Pudding mix – I use instant vanilla Jello for the perfect flavor complement.

Whipped topping – Optional for garnish, but who wouldn't want a billowy flourish of whipped cream on top?

Step-by-Step Directions

Step 1: Line pie crust with ground pecans (pecan meal), pressing into crust a bit.

Step 2: Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, stirring to blend.

Step 3: Add pecans.

Step 4: Pour into pie shell.

Step 5: Bake until top is firm, brown and just begins to crack, about 35–40 minutes. Cool completely before slicing.

Helpful Tips

Using ground pecans on the bottom crust is optional. The pie is delicious with and without it, but I like the extra flavor it brings.

To help prevent pie edges from burning, line the crust with aluminum foil or use a pie shield.

Once the pie has cooled completely, it should be stored in the refrigerator.

Delicious served with a garnish of whipped cream or scoop of vanilla ice cream.

Notes

Should I use light or dark corn syrup?

Use light corn syrup if you're looking for a mild, more delicate sweetness. Dark corn syrup contains molasses and will add a richer, robust flavor to the pie. I prefer using light corn syrup in this recipe.

How do you prevent the pie edges from burning?

Line the crust with aluminum foil or use a pie shield. Remove it during the last 15-20 minutes of baking.

Will the pecans rise to the top on their own?

You bet! They float in the unbaked liquid and will rise to the top while baking for a pretty top.

Does pecan pudding pie need to be refrigerated?

Once the pie has cooled completely, it should be stored in the refrigerator.
Title: Re: What's for dinner? 2020
Post by: patricia19 on August 20, 2022, 01:29:10 PM
Banana Sheet Cake with Passion-Fruit Frosting

This banana-and-passion-fruit creation takes you to the tropics by way of Italy, where the vine-ripened fruit is used in sodas and all kinds of desserts. About a cup of mashed ripe banana adds moisture to the cake, while passion-fruit juice goes into the cream-cheese frosting for a fresh and naturally tart flavor.

Martha Stewart Living, January/February 2021

Recipe Summary
Prep:
20 mins
Total:
2 hrs 20 mins
Yield:
Serves 10 to 12

Ingredients
Cake

1 stick unsalted butter, melted and cooled, plus more, softened, for pan

1 2/3 cups unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt (we use Diamond Crystal)

4 large eggs, room temperature

1 1/2 cups granulated sugar

3 medium ripe bananas, well mashed (1 cup)

1/2 teaspoon ground cinnamon

2 teaspoons pure vanilla paste or extract

3/4 cup sour cream, room temperature

Frosting

1 pound cream cheese, room temperature

4 tablespoons unsalted butter, softened

1 1/2 cups confectioners' sugar, sifted

1/4 cup fresh passion-fruit juice (from 4 to 5), plus pulp for serving
*optional; Costco has passionfruit puree with a touch of honey*

Directions

Step 1
Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.

Step 2
Whisk together flour, baking powder, baking soda, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter, bananas, cinnamon, and vanilla; beat to combine. Add sour cream; beat until smooth.

Step 3
Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).

Step 4
Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)

Step 5
Frosting: Beat together cream cheese, butter, confectioners' sugar, and passion-fruit juice on medium-high speed until smooth and fluffy, about 5 minutes. Spread over top of cake; drizzle with passion-fruit pulp. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.

Cook's Notes
To get juice from fresh passion fruit, scoop out the pulp and press it through a fine-mesh sieve.


Title: Re: What's for dinner? 2020
Post by: patricia19 on August 23, 2022, 12:45:42 PM
Deviled Egg Macaroni Pasta Salad

All the deliciousness of deviled eggs and pasta salad in one colorful side dish! This macaroni pasta salad is perfect for family gatherings and is kid friendly. One serving is never enough!
By BHG Test Kitchen  Updated on August 4, 2022


Prep Time: 30 mins Total Time: 30 mins Servings: 10 Yield: 9 cups


Ingredients

½ cup thinly sliced red onion

¼ cup cider vinegar

1 teaspoon sugar

8 ounce large elbow macaroni

12 hard-cooked eggs

½ cup mayonnaise

3 tablespoon country Dijon-style mustard

½ teaspoon salt

½ teaspoon smoked paprika

¼ teaspoon cracked black pepper

½ cup chopped sweet pickle

1 ½ cup very thinly sliced celery

Smoked paprika and/or pepper (optional)

Directions
 
In a small saucepan combine onion, vinegar and sugar. Bring to a simmer, stirring occasionally. Remove from heat; set aside.

Meanwhile, cook macaroni according to package directions. Drain and rinse well with cold water; set aside.

Coarsely chop one egg; set aside. Halve remaining eggs; separate yolks from whites. Coarsely chop egg whites; set aside.

For dressing, place yolks in a medium bowl; mash with a fork. Add mayonnaise, mustard, and onion and vinegar mixture. Gradually stir in 2 Tbsp. water, salt, paprika, and pepper. Set aside.

In a large bowl combine the egg whites, pickles, celery, macaroni, and dressing; toss to combine. Top with reserved egg; sprinkle with additional smoked paprika and pepper. Serve at once or cover and chill up to 6 hours.

*
If the mixture gets a little dry after storing, you can stir in a little milk.
Title: Re: What's for dinner? 2020
Post by: patricia19 on August 23, 2022, 04:36:12 PM
Feta Chicken

Chicken wrapped around tomato-basil feta cheese--simple, succulent, and sensational.

Prep: 15 mins Cook: 30 mins Total: 45 mins Servings: 6


Ingredients

6 skinless, boneless chicken breast halves

6 ounces tomato basil feta cheese, crumbled

¼ cup Italian-style dry bread crumbs, divided

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Step 2
Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.

Step 3
Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.

Step 4
Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Title: Re: What's for dinner? 2020
Post by: patricia19 on August 24, 2022, 12:05:43 AM
Quick Apricot Chicken

This simple apricot chicken is one of my favorite dishes. Everybody just loves it and leftovers are always just as good the next day. For variation, I've used pork instead of chicken and added additional ingredients like pineapple, mandarin oranges, snow peas and broccoli.

Total Time
Prep/Total Time: 15 min. Makes 4 servings

Ingredients

1/2 cup apricot preserves
2 tablespoons reduced-sodium soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon canola oil
1 tablespoon cornstarch
1 teaspoon minced garlic
1/4 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, chopped
1/2 cup salted cashews
Hot cooked rice
Crushed red pepper flakes, optional

Directions

In a shallow microwave-safe dish, combine the first seven ingredients; stir in chicken. Cover and microwave on high for 3 minutes, stirring once.

Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice and if desired, sprinkle with red pepper flakes.
Title: Re: What's for dinner? 2020
Post by: patricia19 on August 26, 2022, 02:19:16 PM
Peanut Butter Pie Recipe

An easy, creamy, no-bake Peanut Butter Pie recipe that can be prepped in a matter of minutes!  Today's recipe is made from scratch, no store-bought Cool Whip required.

Prep Time: 25 minutes Chilling Time: 4 hours Total Time: 4 hours 25 minutes Servings: 12 slices Author: Sam Merritt

Ingredients

Oreo Crust

24 Oreo sandwich cookies (do not remove the cream filling)
5 Tablespoons butter, melted (salted or unsalted) (70g)

Peanut Butter Pie Filling

12 oz cream cheese (brick-style, not the "spreadable" kind sold in tubs) softened (340g)
1 ½ cups creamy peanut butter (375g)
2 ¼ cups powdered sugar, divided (280g)
1 teaspoon vanilla extract (5ml)
1 ½ cups heavy cream (355ml) or Whipped Cream Topping (optional)
¾ cup heavy cream (175ml)
¼ cup powdered sugar (30g)
½ teaspoon vanilla extract
2 Tablespoons crushed Reese's Pieces for decorating optional

Recommended Equipment

9.5" pie plate
Mixing bowls
Electric mixer


Instructions

Oreo Crust

Prepare your pie crust first by placing Oreo cookies in a food processor and pulsing until nothing but fine crumbs remain
Add melted butter and pulse until well-combined.
Pour cookie crumb/butter mixture into the bottom of a 9 ½" pie pan.  Use the back of a spoon or the clean flat bottom of a measuring cup to evenly, firmly press crumbs into the bottom and sides of pie pan.
Place in freezer while you assemble your filling.

Peanut Butter Pie Filling

In a large bowl, combine softened cream cheese and peanut butter.  Use an electric mixer to stir until well-combined.

Gradually add 1 cup (125g) of powdered sugar, stirring until completely combined. 

Stir in vanilla extract.

Pour 1 ½ cups heavy cream in a separate, medium-sized, clean bowl.

Add remaining 1 ¼ cup (155g) of powdered sugar, and use an electric mixer to beat, starting on low-speed and gradually increasing to high, until stiff peaks are achieved mixture should be thick, fluffy, and resemble Cool Whip.

Add whipped cream into peanut butter mixture and stir gently, but as well as you can using a spatula.

Switch to your electric mixer on low and use that to briefly stir until the ingredients are well-combined and smooth (don't over-mix).
 
Spread peanut butter filling evenly into prepared pie crust and refrigerate covered for 4-6 hours (preferably overnight), or freeze¹, covered, for at least 2 hours before serving.  Prepare whipped cream shortly before serving (if using).

Homemade Whipped Cream Topping (optional)

Before serving the pie, combine ¾ cup heavy cream, powdered sugar, and vanilla extract in a clean medium-sized bowl.

Use an electric mixer to stir on low-speed.  Gradually increase speed to high and beat until stiff peaks form. 

Spread whipped topping over the center of the pie, or to be more decorative you can transfer to a piping bag fitted with a 2D Wilton piping tip or similar and pipe a decorative ring around the edge of the pie. 

Slice, serve, and enjoy!  Since this pie is a no-bake one, keep it in the refrigerator or freezer when not enjoying it because it loses its firmness quickly at room temperature.

Notes
¹Refrigerator vs Freezer
Refrigerating this pie will give you a creamier, softer consistency (similar to my chocolate pie), while freezing it will give you a firmer, easier to slice one with a consistency that reminds me more of cheesecake. I typically refrigerate as I like the consistency best.

Storing
Store well-covered. Pie will keep in the refrigerator for about 5 days or will keep frozen for one month.
Title: Re: What's for dinner? 2020
Post by: Amy on August 28, 2022, 10:48:07 AM
Easy Blackberry Cobbler Recipe for Two

A quick-to-prepare berry cobbler that bakes in the time it takes to eat dinner.
2
PREP TIME
10 mins
COOK TIME
20 mins
TOTAL TIME
30 mins
Ingredients
6 ounces blackberries - approximately 1-1/4 cup
1-2 tablespoons water - see the notes if using frozen fruit
¼ teaspoon vanilla
¼ cup all-purpose flour
1 to 2 tablespoons brown sugar - see notes below
Dash cinnamon
¼ teaspoon salt
1 tablespoon butter - melted
Instructions
 
Place 6 oz blackberries (or strawberries, peaches, raspberries, or cherries) into a small oven-proof casserole dish small enough that you have two layers of berries. I use a 4 x 6-inch baking dish.

Pour 1-2 T water and ¼ teaspoon vanilla extract over the fruit.

Stir together the ¼ c flour, 1-2 T brown sugar, dash of cinnamon, ¼ t salt, and 1 T. melted butter. Then, use your fingers to smush it into crumbles.
Sprinkle crumbles evenly over blackberries.

Bake at 350˚F for 20 minutes.

Notes
1. The amount of sugar I use depends on what I will serve with it and how sweet the berries are naturally. Also, consider the intensity of your sweet tooth. Some people may like more than 2 tablespoons. Your choice.

2. Vary the amount of water according to how juicy you want your cobbler and how juicy the fruit is. If using frozen fruit, you won't need any water.
Title: Re: What's for dinner? 2020
Post by: Amy on August 28, 2022, 10:50:29 AM
Quick Ground Beef and Potato Skillet Recipe
Bacon, ground beef, sliced potatoes and carrots are layered in a skillet to make a delicious supper in minutes.
4 servings
PREP TIME
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins
Ingredients
5-6 slices bacon - thinly-sliced works better
1 pound ground beef
3-4 medium potatoes - peeled and thinly sliced
5-6 carrots - sliced
1 teaspoon salt - divided
Freshly-ground pepper
Instructions
 
Cut bacon in half crosswise and place it in a single layer covering the bottom of a large skillet. Fry the bacon on one side over medium heat. When it starts to turn brown and gets a little crispy, turn each piece over. Remove the skillet from the heat immediately before it browns on the second side. Drain excess bacon grease.
Crumble raw ground beef evenly over the bacon. Season with a half teaspoon of salt and a few grinds of freshly ground pepper.
Arrange potatoes over the top of ground beef.
Distribute carrots on top of the potatoes.
Season with remaining salt and pepper. Cover.
Cook about 15 minutes over medium-low heat until the bacon is crisp and vegetables are tender.
Notes
The only tricky part of this recipe is figuring out exactly where to set the heat so the bacon turns out crispy but not burned. If the bacon is still limp and light colored on the bottom, but the vegetables are cooked through, turn up the heat a bit. The correct setting will be affected by the type of pan you use and your particular stove. I suggest you keep an eye on it the first time or two you make this.
Title: Re: What's for dinner? 2020
Post by: Amy on August 28, 2022, 10:57:46 AM



Pecan Pie BarsThe Best Pecan Pie Bars

The Best Pecan Pie Bars - this easy recipe includes a simple shortbread bottom and a one bowl mix and pour topping.

PREP TIME
15 minutes
COOK TIME
1 hour 10 minutes
TOTAL TIME
1 hour 25 minutes


Ingredients
1¾ cups all purpose flour
½ cup sugar
¾ cup cold butter
For the top layer
⅔ cup firmly packed brown sugar
⅓ cup +1 tbsp flour
4 large or extra large eggs
1 tablespoon vanilla extract
½ tsp salt
1½ cups corn syrup, dark is best
2 cups roughly chopped pecans, no need to toast the pecans
Instructions
This recipe uses a 9x13 baking pan. In this recipe I think it is best to line to lightly grease the pan and line it with parchment paper so that you can lift the entire batch out of the pan after they have cooled and cut them on a cutting board. With cookie bars like this, which have different textures in the different layers, this enables you to have a more precise feeling for how to cut them well. More about that a little later in the recipe.
Preheat oven to 350 degrees F for aluminum bake ware and 325 degrees F for glass bake ware.
Mix together the 1/34 cups flour and ½ cup sugar. Rub the butter through the flour mixture until it is well incorporated and resembles a dry coarse meal. (You can pulse the butter into the flour mixture using a food processor if you prefer.)
Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan and bake for 20 minutes. The edges should just be starting to brown. Remove from oven and pour on the topping while still hot.
To prepare the top layer of the cookie bars
Mix together the flour and brown sugar well. This will ensure there will be no lumps of either flour or brown sugar in you cookie bars when baked. Whisk in the eggs, vanilla extract, salt and corn syrup.
Let the mixture stand for about 15 minutes while the bottom layer pre-bakes, stirring it occasionally. This gives the flour time to soften and help thicken the top layer.
Mix in the chopped pecans and pour the topping over the partially baked bottom crust as soon as it comes out of the oven.
Return the pan to the oven and bake for an additional 40-50 minutes until the filling is set. Times vary a few minutes depending on the baking pan material. Shake the pan a little. The center can wobble a little like set jelly but it should not be runny.
Cool the pan to room temperature before chilling the cookie bars in the fridge for several hours or overnight before attempting to cut them
I lift the cookies from the pan after they have fully cooled in the fridge and lay them out on a cutting board. I've found the best thing to use is a sharp serrated knife held horizontally to saw through the nut layer before pushing on through to the softer layers below. I cut one entire row of cookies off at a time and then cut each row separately into individual cookie bars.
As these are quite rich I tend to cut them a little smaller than other cookie bars.
Title: Re: What's for dinner? 2020
Post by: Amy on August 28, 2022, 01:34:36 PM

Air Fryer Pineapple
Delicious air fryer pineapple make a great side dish or dessert.
CourseDessert, Side Dish
CuisineAmerican, Western
DietGluten Free
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings6
Calories107kcal
AuthorBintu Hardy
Ingredients
1 Pineapple peeled and cored
3 tablespoons Honey
pinch Crushed Red Pepper Flakes optional
Instructions
Preheat your Air Fryer to 350 degrees F / 180 degrees C.
Using a sharp knife, remove the skin from the pineapple and slice the pineapple into wedges, discarding the core.
Brush the pineapple with honey.
Place pineapple wedges into the air fryer basket and air fry for 15-20 minutes or until just golden.
Remove and enjoy or sprinkle with crushed red pepper flakes for a sweet heat flavor.
Notes
When buying a pineapple, look for eyes that are even in size.
The pineapple should have a yellowish appearance with very little green.
Use a large sharp knife to cut the pineapple.
Cut the top and bottom off the pineapple before removing the rest of the skin. This will prevent the pineapple from rolling around.
Cut the pineapple into even-sized pieces for even cooking.
Discard the pineapple core.
If using canned pineapple, be sure to drain the pineapple well to remove excess liquid.
Don't overcrowd the air fryer.
Place pineapple into the air fryer in a single layer.
Carefully place the pineapple slices into the air fryer basket to prevent excess juices from dripping into the bottom of the air fryer.
Air fryer cooking time is approximate. Adjust the times as needed depending on the size of the pineapple pieces or the make and model of your air fryer.
Storage - keep leftovers in an airtight container inside the fridge up to 5 days.
There is 1 WW Blue Plan SmartPoint in one serving of this.
Nutrition
Calories: 107kcal | Carbohydrates: 28g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 170mg | Fiber: 2g | Sugar: 23g | Vitamin A: 87IU | Vitamin C: 72mg | Calcium: 20mg | Iron: 0.5mg
Title: Re: What's for dinner? 2020
Post by: patricia19 on August 30, 2022, 01:56:58 PM
Amy, speaking of pineapple,

From the Sugar Spun Run site;

Why you should try my recipe: Pineapple Upside-down Cake

It's quick. It's ready in just over an hour and is best served warm!
No special pan. A pie plate or cake pan works just fine.
Flips beautifully.
Can be made year-round. You can use fresh, in-season pineapple or canned.
NOT spongy. After many attempts, I got the moisture balance just right.

The Best Easy Pineapple Upside-Down Cake

This recipe is not only a classic, but it's also super EASY to make and can be prepped in 25 minutes! Caramelized pineapple and cherries over a soft vanilla cake layer, this cake has hundreds of rave reviews!

 Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hour 10 minutes Servings: 8 slices  Author: Sam Merritt

Ingredients

Topping
¼ cup butter salted or unsalted melted (60g)
½ cup brown sugar light or dark (I usually use light) tightly packed (100g)
10 pineapple rings/slices patted dry
maraschino cherries

Vanilla Cake
½ cup unsalted butter softened to room temperature (115g)
¾ cup sugar (150g)
2 eggs room temperature preferred
1 teaspoon vanilla extract
1 ½ cups all-purpose flour (195g)
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup milk room temperature preferred (120ml)

Recommended Equipment

Pie plate
Mixing bowls

Instructions

Preheat oven to 350F (175C)
Pour melted butter into 9.5-10" pie plate or deep cake pan, make sure it entirely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan.

Sprinkle brown sugar evenly over butter mixture.

Arrange pineapple slices over the bottom of the pan, slice leftover slices in half and arrange up the sides of the pan.

Place cherries in center of pineapple rings and as desired in empty spaces.  Set aside.

To prepare vanilla cake, beat butter and sugar in medium-sized bowl until creamy and well-combined.
 
Add eggs, beating one at a time until combined. 

Stir in vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.
 
Alternate adding flour and milk to the wet ingredients, starting and ending with flour and mixing until just combined after each addition (I prefer to do this part by hand with a spatula to be sure not to overmix).

Pour batter evenly over prepared cake pan and pineapple/cherry layer. 

Bake on 350F (175C) for 30 minutes.  At the 30 minute mark, loosely cover with foil and continue to bake (still on 350F/175C) for another 15 minutes, until a toothpick inserted in the center comes out mostly clean with few crumbs (total cook time for cake will be 45 minutes).

Allow to cool for 10-15 minutes and then carefully invert cake onto serving platter (careful, it will still be very hot!).

Allow to cool before cutting and enjoying, but don't wait too long as this cake tastes wonderful (best!) warm from the oven!

Notes
Pineapple Upside Down cake is best served fresh and warm (isn't everything, though).
Title: Re: What's for dinner? 2020
Post by: patricia19 on August 30, 2022, 08:49:19 PM
French Rolled Omelet

See photos in link   https://www.foodandwine.com/cooking-techniques/how-make-french-rolled-omelet



Total Time: 10 mins Yield: 1

Ingredients

3 large eggs

1 tablespoon chopped fresh herbs, such as chives, tarragon, and flat-leaf parsley

Kosher salt

Freshly ground black pepper

1 tablespoon unsalted butter, plus more for serving

2 tablespoons shredded Gruyère or cheddar cheese (optional)

Directions

Crack eggs into a bowl, add herbs, and season lightly with salt and pepper. Using wooden chopsticks, beat until well blended and ingredients are incorporated.

Heat an 8-inch nonstick or seasoned carbon steel pan over high. Add butter, and cook until foamy but not browned, tipping pan to coat bottom evenly with melted butter.

Pour eggs into pan; immediately swirl pan clockwise while stirring eggs vigorously counterclockwise with chopsticks to keep curds small and creamy.

When a soft scramble forms, stop stirring eggs. Drag chopsticks around outside edge of omelet to turn wispy edges into scrambled eggs.

Once a thin sheet of cooked egg (egg crêpe) forms on surface of pan, quickly sprinkle with cheese, if desired.

Using an underhanded grip on handle, tilt pan away and begin rolling egg crêpe filled with soft scrambled eggs toward edge of pan opposite the handle. Using chopsticks, tuck edge into omelet. Turn out omelet onto plate, seam side down.
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 02, 2022, 04:12:24 PM
Meet the world's best sheet pan supper from MY RECIPES
So, it seemed like time to share my personal favorite sheet pan supper, and one I have been making for literally decades. It started as a way to use up some stale sourdough bread but became a dish worth buying bread for!

I love it because it is hearty enough to only need a little salad on the side to bring in some green, and the blend of ingredients is a little bit unique. It is a ratio, so you can make it for two or two dozen, and leftovers can even be "zhuzhed" for breakfast with an egg on top.

You can also adapt this easily to the tastes your family loves most by changing up the type of sausage or adding herbs or spices.

This version with sausages, grapes, tomatoes, beans, and torn bread is a hearty "something for everyone" meal for a family, but ratio-based so just as easy to make for one or a dozen.

How to make the "something for everyone" sheet pan supper
It's super easy and uses a very easy-to-apply ratio. Here's what to do for every two people you want to serve:

You'll need:

¼ loaf of hearty bread like sourdough or country bread (stale is just fine)

1 cup of whole seedless grapes

1 cup whole grape or cherry tomatoes

1 shallot (or ¼ onion)

1 can of your favorite beans

1 pound fresh or smoked sausage (this can be sweet Italian sausage, spicy merguez, smoky kielbasa, chicken apple, or even basic bratwurst)

1 jar of marinated artichoke hearts (optional)

Olive oil

White balsamic vinegar (optional)

Salt, pepper, chili flakes

1. Grease a sheet pan and preheat your oven to 350°.

2. Tear bread into rough chunks, about an inch large. Place the bread in a bowl.

3. Add grapes, tomatoes, and sliced shallot or onion. Toss.

4. Add beans, a generous dose of olive oil, a light drizzle of white balsamic vinegar (optional) and season everything with salt, pepper, and a pinch of chili flake if you are so inclined (a nice alternative to this is to dump in a small jar of marinated artichoke hearts instead of the oil and vinegar).

5. Spread the mixture evenly on the pan.

6. Prick sausages with a fork or the point of a knife. Nestle the sausages on top of the bread and vegetable mixture and bake for about 45 minutes, until the sausages are cooked through, and the grapes and tomatoes have burst.

Serve hot!

Don't love tomatoes or grapes? Just use the one you do like and double the amount.

Don't want to use sausages? Swap in chicken thighs.

Prefer to keep it meatless? Use small zucchini instead of sausages, and keep them whole to roast on top or whole portobellos for that hearty feel.

Like garlic? Add a clove or two.

Love heat? Slice a fresh chili pepper and toss it in.
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 03, 2022, 03:45:13 PM
Penne Pasta with Sausage, Butternut Squash & Chard

Get dinner on the table even faster by using precubed butternut squash in this creamy pasta recipe. Found in the produce section of large grocery stores, the cut butternut is a little bigger than you need here, so you will have to do some chopping--but the peeling and gutting has been done for you. That means this easy healthy dinner takes just 35 minutes to prep. Score!

Carolyn Malcoun

Active: 35 mins Servings 6

A Youtuber made this and said she one time forgot the butternut squash, and at another, the pecorino, and both times the family never really noticed. So, those may be optional, and one mentions trading the pecorino for parmesan. Another traded smoked apple sausage for the stated smoked sausage. This is one of those recipes you can use as a base or jumping-off place and make your own.

Ingredients

8 ounces whole-wheat penne

2 cups diced butternut squash (1/2-inch)

4 cups lightly packed fresh chopped chard or spinach

1 cup diced smoked sausage

½ cup finely chopped shallot

2 tablespoons butter

1 tablespoon chopped fresh sage

2 tablespoons all-purpose flour

2 cups low-fat milk

1 cup freshly grated pecorino cheese, plus more for serving

½ teaspoon salt

Pinch of freshly grated nutmeg

Crushed red pepper flakes for garnish

Directions

Step 1
Bring a large pot of water to a boil. Add pasta and cook for 2 minutes. Add squash and cook for 6 minutes. Add chard and cook until the pasta is tender, 1 to 2 minutes more. Drain and return to the pot.

Step 2
Meanwhile, combine sausage, shallot and butter in a large saucepan over medium heat. Cook, stirring occasionally, until the shallot is soft, about 5 minutes. Add sage and sprinkle with flour; cook, stirring, for 1 minute. Whisk in milk and cook, whisking occasionally, until the sauce starts to thicken, about 5 minutes. Stir in cheese, salt and nutmeg; cook until the cheese melts and the sauce is thick.

Step 3
Pour the sauce over the pasta mixture and stir to coat. Serve topped with more cheese and pepper flakes, if desired.
Title: Re: What's for dinner? 2020
Post by: Amy on September 03, 2022, 04:52:25 PM
Raspberry Peach Freezer Jam

Raspberry Peach Freezer Jam is a delightful jam bursting with bright, fresh flavor! This peach raspberry jam recipe uses fresh fruit & is done in just 15 minutes!
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Course: Appetizer, Jams/ Jellies, SnackCuisine: AmericanKeyword: Raspberry Peach Freezer Jam Servings: 96 TBSP Calories: 33kcal Author: Jessica & Nellie
Equipment
4-6 containers or jars to freeze the jam in {recipe makes about 6 cups of jam}
Ingredients
2 pints raspberries, crushed (3 cups)
1 lb peaches (about 2-3 peaches) finely chopped (1 cup)
3 cups sugar
1 box Sure Jell pectin
1 cup water
Instructions
Start by washing, destemming and crushing the raspberries.
You can try and strain out some of the seeds if you would like- I never have the patience for this.
Peel, pit and finely chop the peaches.
In a large saucepan, combine the sugar and the pectin. Then, turn the heat on medium-high.
Next, add in the water and whisk all to combine well.
Proceed to bring mixture to a boil, stirring constantly. Let it boil for 2-3 minutes while continuing to stir.
Then remove the saucepan from the heat and stir in peaches and raspberries.
Once thoroughly mixed, transfer to the freezing containers, leaving about 1/2" space at the top for expansion.
Cover containers and let sit at room temperature for 24 hours. After that, you can freeze for up to a year. Enjoy one of the jars immediately, freeze the rest for later!
Notes
Recipe yields about 6 cups of jam, which is about 96 one-tablespoon servings.
Nutrition
Serving: 1serving | Calories: 33kcal | Carbohydrates: 8g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 21mg | Fiber: 1g | Sugar: 7g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 06, 2022, 01:40:09 PM
Cream Cheese Frosting

This is my all time FAVORITE Cream Cheese Frosting Recipe!  Just 5 ingredients!
This recipe will cover either one 2-layer 8" or 9" cake, 24 cupcakes, or generously frost 12 cupcakes.

Please see note regarding thickness

Prep Time: 10 minutes Total Time: 10 minutes Servings: 24 cupcakes or 1 8" or 9" 2-layer cake  Author: Sam Merritt

Ingredients

½ cup (1 stick) unsalted butter softened (113g)
8 oz cream cheese softened (brick-style, not spreadable) (226g)
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups powdered sugar* (500g)


Instructions

Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.

Add vanilla extract and salt and stir well to combine.

With mixer on low, gradually add powdered sugar until completely combined.

Use to frost completely cooled cake or cupcakes.

Notes

As mentioned in the post, this is a sturdy and pipe-able frosting that will hold its shape and is comparable to buttercream in texture. It's wonderful for decorating! Many cream cheese recipes use less sugar and are far looser because of it; this icing as-written is less sweet than buttercream, but if you want an even less sweet frosting you can use less sugar and just add to taste (you'll need at least two cups).

Frosting that is too thick and too sweet is often caused by accidentally over-measuring the powdered sugar, it should be weighed or measured the same way that flour is measured. If you accidentally make your frosting too thick, you can thin it by adding a splash of heavy cream or milk at a time until the desired consistency is reached.

*If you plan to pipe the frosting with a small tip, I recommend sifting the powdered sugar (after measuring).
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 07, 2022, 04:36:26 PM
Hearty Beef and Freezer Veggie Soup

There's nothing quite like a warm bowl of beef soup for a cozy meal, but it takes hours to simmer or slow cook to perfection. Not so with this recipe! It's the most delicious shortcut we've ever found.

Active: 40 mins Total: 40 mins Yield: Serves 8

Ingredients

1 tablespoon olive oil

1 pound cubed lean stew meat

1 (12 oz.) package frozen seasoning blend

2 garlic cloves, minced

2 (32 oz.) cartons vegetable broth

2 (14.5 oz.) cans petite diced tomatoes

2 cups frozen cut corn

1 cup frozen cut okra

1 cup frozen baby lima beans

1 cup frozen cut green beans

½ teaspoon black pepper

½ teaspoon dried thyme

½ cup uncooked ditalini pasta

Refrigerated basil pesto (optional)

Directions

Step 1
Heat oil in a Dutch oven over medium-high. Add stew meat, seasoning blend, and garlic, and cook, often stirring, until meat is browned and seasoning blend is tender, about 8 to 10 minutes.

Step 2
Stir in vegetable broth, tomatoes, corn, okra, lima beans, green beans, pepper, and thyme, and bring mixture to a boil over medium-high; reduce heat to low, and simmer, occasionally stirring, until vegetables are tender 15 to 20 minutes.

Step 3
Stir in pasta, and cook, occasionally stirring, until pasta is tender, 10 to 12 minutes. Top each serving with 1 to 2 tsp. basil pesto, and serve with crusty bread to sop up all those juices! if desired.



Title: Re: What's for dinner? 2020
Post by: patricia19 on September 07, 2022, 04:47:22 PM
For those bacon lovers out there, here's a classic BLT Southern Style.

Juicy tomato, crispy lettuce, smoky bacon, and a garlicky mayo spread. What more could you ask for from a sandwich?

Hands-On: 35 mins Total: 35 mins Yield: Serves 1

Ingredients

4 strips of bacon

2 tablespoons mayonnaise

Grated garlic to taste

Pinch of black pepper

2 slices lightly toasted white sandwich bread

1 large green leaf lettuce leaf (or Bibb, romaine, or iceberg)

About 2 1/4-inch-thick beefsteak tomato slices

Kosher salt

Pepper

Directions

Step 1
Cook bacon in a large skillet over medium heat, turning occasionally, until golden and crisp, 5 to 7 minutes. Transfer to a plate lined with paper towels, and drain. Stir together mayonnaise, grated garlic to taste, and a pinch of black pepper in a small bowl. Spread evenly on bread slices. Top 1 slice of bread with a lettuce leaf, breaking to fit if necessary, and tomato slices. Sprinkle tomatoes with salt and pepper. Top with bacon and remaining bread slice. Slice the sandwich in half before serving.

5 Ways to Level Up Your BLT

Add Avocado
BLTs were "invented" before avocados were available in nearly every supermarket. That being said, we are in full and total support of adding sliced or mashed avocado to any BLT. Add it to the bottom piece of bread to minimize slipping.

Double Decker
Because sometimes one layer isn't enough, double the mayo, bacon, and tomato and add a slice of bread the middle, like a good club sandwich.

Pimiento Cheese, Please
This Southern spread improves everything it touches.

Try Fried Green Tomatoes
Yes, it's an extra step, but you got the skillet out to fry bacon, so why not whip up these fried green tomatoes too? Talk about a flavor explosion!

Make Your Own Mayo
Homemade mayonnaise seems like a quaint, lost Southern art, but it's so incredibly easy. Tomato season only comes once a year, so why not treat yourself by whipping up a batch and making this BLT the best it can possibly be? You won't regret it.

Editorial contributions by Josh Miller.







Title: Re: What's for dinner? 2020
Post by: patricia19 on September 07, 2022, 04:53:27 PM
This is the ultimate grilled cheese. Three types of cheeses and bacon come together to make the best-grilled cheese sandwich ever. Perfectly golden and crisp exterior, gooey bacon-studded interior.

Gourmet Grilled Cheese with Bacon

Active: 30 mins Total: 30 mins Yield: Serves 6


Definitely indulgent on its own and only needs a simple soup or salad pairing. We like our Roasted Tomato Soup best for those cold winter nights. We cut our sandwiches into sticks for easy dipping. A high-quality white sandwich bread is perfect for these; the flavor of sourdough or wheat would overpower the cheeses.

By Marian Cooper Cairns

Ingredients

6 bacon slices

6 ounces extra-sharp Cheddar cheese, shredded (about 1 1/2 cups)

6 ounces smoked Gouda cheese, shredded (about 1 1/2 cups)

1/2 teaspoon black pepper

1/2 cup mayonnaise

1 1/2 ounces Parmesan cheese, grated on smallest holes of a box grater (about 1/3 cup)

12 (3/4-in.-thick) square-shaped white bread slices

Directions

Cook bacon in a large nonstick skillet over medium, turning occasionally, until crisp, about 8 minutes. Drain on a plate lined with paper towels; let cool completely, about 5 minutes. Discard drippings from skillet; wipe skillet clean.

Step 2
Finely chop cooled bacon. Toss together chopped bacon, Cheddar cheese, Gouda cheese, and pepper in a medium bowl. Stir together mayonnaise and Parmesan cheese in a small bowl.

Step 3
Spread mayonnaise mixture evenly on 1 side of bread slices. Arrange 6 of the bread slices, mayonnaise sides down, on a cutting board; top evenly with bacon-Cheddar mixture (1/2 packed cup per slice). Top with remaining 6 bread slices, mayonnaise sides up.

Step 4
Return skillet to heat over medium-low. Add 2 assembled sandwiches to skillet; cook, partially covered, until bread is browned on both sides and cheese is melted, about 3 to 4 minutes per side. Transfer to a cutting board. Repeat process with remaining 4 sandwiches.

Step 5
Cut each sandwich into 4 triangles or long sticks, and serve warm.





Title: Re: What's for dinner? 2020
Post by: patricia19 on September 07, 2022, 05:03:02 PM
Insta Pot Fried Chicken

Is there anything the Instant Pot can't make? This amazing fried chicken will have you rethinking your usual method. Our Instant Pot Fried Chicken recipe is a bit unconventional. A bold spice rub (paprika, garlic and onion powder, black and cayenne pepper) replaces the usual breading. But don't worry—you will still get the satisfying crunch of fried chicken skin. The multicooker cooks the chicken and renders some of the fat and water, leaving the meat tender and juicy.

Then, the chicken is briefly fried in peanut oil in a skillet, just to crisp up the skin. Be sure to let the cooked chicken air dry for 30 minutes to remove any excess moisture before frying to prevent splattering. If needed, gently pat the chicken dry with paper towels. This cooking technique also makes the chicken gluten-free and a bit lighter than most fried chicken recipes. Give it a try, and you'll be surprised by the results!

Active: 30 mins Total: 1 hr 10 mins Yield: Serves 4 (serving size: 2 thighs)

Ingredients

2 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

3 teaspoons kosher salt, divided

8 (6- to 8-oz.) bone-in, skin-on chicken thighs

1 cup water

Peanut oil

Directions

Stir together paprika, garlic powder, onion powder, black pepper, cayenne, and 2 teaspoons of the salt in a small bowl. Sprinkle evenly all over chicken, pressing to adhere. Let stand at room temperature 15 minutes.

Step 2
Place trivet inside a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Pour water into cooker. Place chicken on trivet (it's OK to stack chicken pieces on top of one another). Cover cooker with lid, and lock in place. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 15 minutes. (It will take 20 to 25 minutes for cooker to come up to pressure before cooking begins.)

Step 3
Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Remove lid from cooker. Carefully place chicken, skin sides up, on paper towel-lined plates to drain. Let stand at room temperature 30 minutes.

Step 4
Meanwhile, pour oil into a large (15-inch) cast-iron skillet to a depth of 1/2 inch. Heat over medium until a candy thermometer reaches 350°F (oil will shimmer).

Step 5
Working in batches, if needed, carefully place chicken, skin sides down, in hot oil; fry, undisturbed, until skin is crispy, 4 to 5 minutes. Turn chicken; continue to fry until lightly browned, 3 to 4 minutes (adjust heat as needed to maintain oil temperature). Drain chicken on paper towels; sprinkle all over with remaining 1 teaspoon salt.
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 08, 2022, 12:51:55 PM
Lemon Butter Chicken Breasts

Yes, you can make lemon butter chicken as good as your favorite restaurant at home. This lemon chicken is a quick-cooking skillet dinner perfect for weeknights. The zesty seasoning combined with a buttery lemon sauce makes a delicious dish you'll want to serve with just about everything. Serve with rice, pilaf or pasta to round out your chicken dinner.

Total Time: 30 mins Servings: 6

Ingredients

6 medium boneless skinless chicken breast halves (1-1/2 pounds)

½ cup all-purpose flour

½ teaspoon salt

2 teaspoon lemon pepper seasoning

⅓ cup butter

2 lemons, sliced

2 tablespoon lemon juice

Hot cooked rice or pilaf (optional)

Directions

Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.

In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once.

Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 08, 2022, 12:55:28 PM
Pickle-Brined Chicken

Brining chicken in pickle juice tenderizes the meat and amps up the flavor. A buttery dill sauce makes this dinner taste even more delicious.

Prep Time:
25 mins
Marinate Time:
8 hrs
Bake Time:
15 mins
Total Time:
8 hrs 40 mins
Servings:
6

Ingredients

1 64 ounce jar dill pickles

6 bone-in chicken thighs, skinned if desired (2 1/2 to 2 3/4 pounds total))

¼ cup all-purpose flour

½ teaspoon ground black pepper

1 tablespoon vegetable oil

¼ cup dry white wine or reduced-sodium chicken broth

¾ cup reduced-sodium chicken broth

1 tablespoon butter

1 tablespoon chopped fresh dill

2 dill pickles, coarsley chopped

¼ cup chopped red sweet pepper

Directions

Drain pickles, reserving brine (about 4 cups). Place pickles in an airtight container. Store, covered, in the refrigerator up to 2 weeks. Add chicken to brine in a large pickle jar or place in a large resealable plastic bag set in a bowl; seal jar or bag. Chill for 8 to 24 hours.

Preheat oven to 475°F. Remove chicken from brine; pat dry. Discard brine. In a small bowl combine flour and pepper. Coat chicken with flour mixture; shake off any excess.

In a large, heavy ovenproof skillet heat oil over medium-high heat. Add chicken, skin side down; sear until golden brown, about 8 minutes. Turn chicken; transfer skillet to oven. Bake 15 minutes or until juices run clear (180ºF). Remove from oven. Transfer chicken to platter; let rest 5 minutes.

Return skillet to stove. Remove fat from skillet, reserving 1 Tbsp. in the pan. Return skillet to heat. Add wine; bring to boiling over medium-high heat. Using a wooden spoon, scrape the browned bits from the bottom of the pan until wine nearly evaporates, about 2 minutes. Add broth; bring to boiling until reduced to about 1/2 cup, about 2 minutes. Stir in butter. Season to taste with pepper. Remove from heat; stir in dill. Pour sauce over chicken. Top with chopped pickles and red sweet peppers before serving.

Title: Re: What's for dinner? 2020
Post by: patricia19 on September 08, 2022, 01:01:25 PM
Chicken, Tomato, and Cucumber Dinner Salad

If you have 20 minutes, a skillet, and a jar (to shake the dressing), you have everything you need to bring this colorful, well-balanced meal to the table. Mediterranean ingredients, including feta cheese, olives, and robust tomatoes, make this chicken salad recipe summertime-ready. That being said, we can pretty much guarantee that once you try it, you'll crave it year-round.

If you're in a hurry come suppertime, turn to this chicken and cucumber salad. This light dinner is packed with protein, remarkably versatile, and comes together in just 20 minutes.

Total Time: 20 minutes Servings 4

Ingredients

5 tablespoon olive oil, divided

1 - 1 ¼ pound chicken breast tenders

Salt and ground black pepper

¼ cup cider vinegar or white wine vinegar

1 tablespoon snipped fresh thyme

1 teaspoon sugar

1 medium cucumber, cut in thin ribbons

2 tomatoes, sliced

½ cup pitted green olives, halved and/or sliced

4 ounce feta cheese (optional)

Directions
In large skillet heat 1 Tbsp. of the olive oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. Cook chicken in hot oil for 8 to 10 minutes, turning once, until no pink remains.

For vinaigrette, in a screw-top jar combine remaining oil, vinegar, thyme, sugar, and 1/4 teaspoon each salt and pepper; shake to combine.

On four dinner plates arrange chicken, cucumber ribbons, sliced tomatoes, olives, and feta cheese. Drizzle vinaigrette over salads.

SALAD VERSATILITY
Substitute fish for chicken, zucchini or carrots for cucumbers, halved cherry or grape tomatoes for sliced tomatoes, and pitted Kalamata or ripe olives for the olives.

Pantry:
olive oil, vinegar, salt, pepper, sugar
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 08, 2022, 01:05:55 PM
Buttermilk-Brined Fried Chicken

Fried chicken has always been a family favorite. Don't be surprised by the amount of salt in the buttermilk brine. It gives the chicken great flavor.

Prep Time: 30 mins Cook Time: 12 mins Chill Time: 2 hrs Total Time: 2 hrs 42 mins Servings: 6

Ingredients

3 cup buttermilk

⅓ cup kosher salt

2 tablespoon sugar

2 ½ - 3 pound meaty chicken pieces (breast halves, thighs, and drumsticks)

2 cup all-purpose flour

¼ teaspoon salt

¼ teaspoon black pepper

¾ cup buttermilk

Cooking oil

Directions

For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Turn bag to coat chicken with brine mixture. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.

In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Divide flour mixture evenly between two shallow dishes. Place the 3/4 cup buttermilk in another shallow dish. Dip chicken into flour mixture in the first shallow dish, turning to completely coat. Dip flour-coated chicken in the buttermilk, turning to coat. Coat again with flour mixture in the second shallow dish.

Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325 degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree F oven while frying remaining chicken pieces. Makes 6 servings.

Spicy Buttermilk-Brined Fried Chicken:
Prepare as above, except add 1-1/2 teaspoons cayenne pepper to the flour mixture.

Pecan Buttermilk-Brined Fried Chicken:
Prepare as above, except, reduce the flour to 1-1/4 cups and add 3/4 cup ground pecans to the flour mixture.
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 09, 2022, 04:42:26 PM
Tomato Chops I

Yield 4 Servings

Tomato: Fruit or Vegetable?! Discuss amongst yourselves. Meanwhile, prepare these chops with a tomato-based sauce and serve them with hot cooked pasta and fresh sliced mushrooms.

Ingredients

4 pork chops

1 pinch garlic salt

1 tablespoon vegetable oil

1 onion, chopped

2 stalks chopped celery, with leaves

12 ounces tomato paste

1 (15 ounce) can tomato sauce

3 cups water

Directions

Step 1
Season pork chops with garlic salt to taste. In a large skillet, heat oil over medium high heat. Add chops and brown in oil for about 4 to 6 minutes each side. Remove from skillet and set aside.

Step 2
In the same skillet, saute onion and celery until translucent. Add tomato paste and heat through, stirring, until liquid is bubbling. Add tomato sauce and heat through, stirring, until bubbling. Add water to thin sauce. Return chops to skillet, reduce heat to very low and let simmer until meat is very tender and sauce thickens (about 1 1/2 to 2 hours), adding water as needed.


Title: Re: What's for dinner? 2020
Post by: patricia19 on September 11, 2022, 12:15:18 PM
Individual Apple-Cinnamon Pies

Total Time 53 min Prep 25 min Cook 28 min Serves 8 Difficulty Easy

Make these fun mini apple pies to delight your friends and family at your next gathering, or keep them all to yourself. We save time here by using store-bought pie crust and then fill it with a cinnamon-spiked filling made with fresh apples.

We opted for Honeycrisp apples, but you can also use Fujis, Granny Smiths, Jonagold, and McIntosh, which are often less expensive varieties. The apple cider will give the pies a deeper apple flavor, but you can substitute apple juice if needed since it's so widely available. All offer their own unique flavors.

Ingredients

Cooking spray 5 sprays

Fresh apples 1½ pounds, Honeycrisp variety, peeled, diced

Dark brown sugar 3 Tbsp

Apple cider or apple juice 2 Tbsp

Ground cinnamon 1 tsp

Fresh lemon juice ½ tsp

Table salt 1 pinch

Cornstarch 1 tsp

Water 1 tsp

Refrigerated pie crust, unprepared 7 oz, (store-bought) or homemade

Powdered sugar (confectioners) 2¼ tsp

Instructions

Preheat oven to 425°F. Coat a large-size muffin tin with cooking spray (diameter of each opening is 3 3/8-in at top; 3-in on bottom)

Place apples, sugar, apple cider, cinnamon, lemon juice, and salt in a small saucepan; heat over medium-low heat, stirring often, until apples begin to soften, about 6 to 8 minutes.

Combine cornstarch with water in a small cup; stir into apple mixture.

Use a 4-in diameter glass or circle cookie cutter to cut 8 circles out of piecrust (re-roll scraps with a rolling pin as needed to cut the last circle).

Place crust circles in bottom of prepared muffin holes; press down on bottoms and slightly up sides. Evenly divide apple mixture among crusts.

Bake until crusts are browned and filling is bubbly, about 20 minutes.

Let cool completely before removing from pan. Store at room temperature until ready to serve; dust with powdered sugar.

Serving size: 1 mini pie
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 20, 2022, 01:30:56 PM
Homemade Pizza Sauce (Easy, No-Cook!) And so much more than a pizza sauce.

This recipe makes about 2 cups or 16 oz of pizza sauce. I typically use ½ cup per 10-12" pizza.

Prep Time: 5 minutes Total Time: 5 minutes Servings: 4 servings Author: Sam Merritt

Ingredients

14.5 oz canned diced tomatoes or fire roasted tomatoes undrained (411g)
6 oz canned tomato paste (170g)
1 Tablespoon extra virgin olive oil
2 teaspoons granulated sugar
2 teaspoons dried basil
1 clove garlic
1 teaspoon finely ground sea salt
¾ teaspoon dried oregano
¼ teaspoon ground black pepper freshly ground
¼ teaspoon crushed red pepper flakes optional

Recommended Equipment
Food Processor

Instructions

Combine all ingredients in food processor or blender.

Pulse 15 times or until mixture is smooth.

Use immediately or store in an airtight container to use later.

Notes

I typically use ½ cup of pizza sauce for one 10-12" pizza.
Storing

Store leftover sauce in an airtight container. Will keep in the refrigerator for up to a week or the freezer for up to 3 months.
Title: Re: What's for dinner? 2020
Post by: JaneS on September 20, 2022, 10:21:40 PM
I suppose you could freeze it in small containers that just hold the amount you need to make one pizza?
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 21, 2022, 01:08:26 AM
I don't see why not?  Ice cube trays or some frozen silicone holders for soup would also work. Most recipes other than baking are basic suggestions and not written in stone.
Title: Re: What's for dinner? 2020
Post by: JaneS on September 21, 2022, 07:29:51 AM
I'm keeping that recipe.  The grocery store has stopped carrying the little box of individual pizzas I used to keep on hand and these are probably better anyway!
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 21, 2022, 09:59:57 AM
Here's one to go with; Easy Pizza Dough

Author: Jo Cismaru
5 Ingredients 10 Minutes 8 Servings

To make pizza dough, all you need are a handful of ingredients! I always use all purpose flour, however if you like a chewier crumb use a high protein bread flour. Many times I've made the dough and not even let it rise, so I'll tell you now that it's really not that important especially if you prefer more of a thin crust.

Ingredients

1 1/2 cups warm water
1 tsp. salt
1/3 cup olive oil
4 cups flour
1 pkg. yeast (2 1/4 tsp)

Directions

1. In a small bowl whisk the water, sugar and yeast together. Let it sit for about 10 minutes. If the yeast is good, it will start to froth up.

2. In the bowl of your mixer, add the flour and salt, olive oil and yeast mixture. Mix everything together using the dough hook for about 5 minutes or until the dough is soft and elastic. When it's done it will come clean from the side of the bowl.

3. Shape the dough into a ball and place in an oiled bowl, rubbing oil on the dough as well, cover with plastic wrap and refrigerate. If you're not using the dough right away, you can also freeze the dough.

Notes

To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.

Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.

One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you've never opened the jar or package. So if you don't bake often, buy the smaller yeast packages rather than a big jar of yeast.

Make sure your water is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the water should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast.

Do I have to let the dough rise: No you don't, though if you want, you can. Usually I just refrigerate the dough until I'm ready to use it and while in the fridge it continues to slowly rise. You can use the dough right away after making.

Can I use instant yeast: Yes, if using instant yeast, you do not need to wait for it to froth up, you can just add all the ingredients to your bowl and mix.

Can I freeze the dough: Yes, for sure. Just place the dough in a large freezer plastic bag, let out as much of the air as possible and freeze for up to 3 months.

How do I bake the pizza: Preheat your oven to its highest temperature, mine goes to 550 F. You can use a pizza stone or a baking sheet just make sure you spray some cooking spray over the baking sheet. If using a pizza stone, heat it up first.

Once you top your pizza, bake it for 8 to 10 minutes or until the crust is golden to dark brown.


 
Title: Re: What's for dinner? 2020
Post by: Amy on September 21, 2022, 10:41:41 AM

This serves 8.

Tropical Slaw


⅓ cup plain Greek yogurt
1 tablespoon apple cider vinegar
3 tablespoons pineapple juice (reserved from the canned pineapple)
3 tablespoons honey
3 cups shredded cabbage (I used 2 ½ cups green cabbage and ½ cup red cabbage)
½ cup shredded carrots
½ cup chopped green onions
⅓ cup fresh cilantro, minced
8 ounce can pineapple tidbits, drained (reserve the juice for the dressing)
1 large jalapeno, seeded and minced
Salt and pepper to taste.
Instructions
In a large bowl whisk together the Greek yogurt, vinegar, pineapple juice, and honey until well combined.
Add the cabbage, carrots, green onions, cilantro, pineapple, jalapeno, salt, and pepper.  Toss to coat all of the vegetables with the dressing.
Taste and adjust seasoning with salt and pepper.  Toss again, if necessary.
Cover the bowl tightly and chill for at least one hour.
Serve cold.
Title: Re: What's for dinner? 2020
Post by: Amy on September 21, 2022, 10:43:57 AM


Crock Pot Ham Potato Cabbage Soup


Yield
8  Servings
Time spent:
Prep time: 20 Minutes
Cook time: 5 Hours
Total time: 5 hr 20 min

Show Nutrition Info
Ingredients
4 medium russet potatoes, diced, about 3 cups
1 1/2 cups chopped cabbage
1 small onion, diced, about 1 cup
1 leek, diced about 2 cups
2 carrots, diced, about 1 cup
2 cups diced ham
2 small bay leaves
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
64 oz beef broth
1/4 cup chopped fresh parsley
1/2 cup sour cream (optional)
Instructions
Dice and chop all of the vegetables (except the parsley) and add them to a 6 or 7 quart crock pot slow cooker.
Add the diced ham to the slow cooker.
Next add the salt, pepper, bay leaves and nutmeg to the crock pot.
Pour the beef broth over all of the ingredients in the crock pot and stir to combine.
Cook for 4 -5 hours on high or 7-8 hours on low.
An hour before done add the chopped parsley to the slow cooker, recover and continue to cook.
Before serving stir the sour cream into the soup or add a tablespoon of sour cream to each serving
Serves 8.
Title: Re: What's for dinner? 2020
Post by: JaneS on September 21, 2022, 09:18:20 PM
I like the pizza recipe and the soup one from AMY!
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 22, 2022, 12:45:31 PM
Tying it Together

Cure your craving for pizza before delivery could arrive at your door with this quick dinner idea for two. Stuff your pizza dough (or the kind sold in a tube at the supermarket) with marinara sauce, sautéed veggies, shredded rotisserie or leftover chicken, and cheese. Fold the pies into pockets and air-fry until golden, which only takes about 12 minutes.

Kitchen Tip: Prefer pepperoni or a meatless pie? Think of this quick dinner for two recipe as a template and trade in any of your favorite toppings based on what you have, crave, or need for dietary preference reasons.

Title: Re: What's for dinner? 2020
Post by: patricia19 on September 22, 2022, 12:52:01 PM
Air-Fryer Greek Turkey Burgers

Have a burger craving? Enjoy this Greek-inspired burger that combines ground turkey, garlic, and tangy feta for dinner tonight, minus the guilt.

By BHG Test Kitchen  Published on January 7, 2020

Hands-On Time: 10 mins Total Time: 25 mins Servings: 2

Ingredients

8 ounce ground turkey breast

1 ½ tablespoon extra-virgin olive oil

2 teaspoon chopped fresh oregano

½ teaspoon crushed red pepper

¼ teaspoon salt

2 garlic cloves, grated

½ cup baby spinach leaves

¼ cup thinly sliced red onion

½ tablespoon red-wine vinegar

¼ cup crumbled feta cheese

2 whole-wheat burger buns, split and toasted

Directions

Lightly coat air-fryer basket with cooking spray.

Combine turkey, oil, oregano, red pepper, salt and garlic in a bowl. Mix well. Form the mixture into 2 ( 1/2-inch-thick) patties. Place in the prepared air-fryer basket and cook at 360°F until a thermometer registers 155°F, 13 to 15 minutes, turning once during cooking.

Toss spinach, onion and vinegar together. Divide feta among top and bottom halves of buns. Place the burgers on the bottom halves of the buns. Top with the spinach mixture and the bun tops.
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 22, 2022, 08:14:55 PM
Sweet Potato Yeast Rolls

When shaping the rolls, use tension in your cupped hand rather than too much excess flour to coax the dough into a ball. A generous brushing of melted butter on the baked rolls adds shine and flavor, while ajowan seeds offer an herbal bite reminiscent of thyme and cumin.
By Lisa Donovan    Updated on February 1, 2020

Active Time: 40 mins Total Time: 2 hrs 20 mins Yield: 30 rolls

Ingredients

2 medium-size sweet potatoes (about 1 1/2 pounds)

1/2 cup whole milk

3 tablespoons plus 1 teaspoon cane sugar, divided

5 tablespoons unsalted butter (2 1/2 ounces), melted, divided

1/4 cup warm water (100°F to 110°F)

1 (1/4-ounce) envelope active dry yeast

2 large eggs, divided

4 cups all-purpose flour (about 17 ounces), plus more for work surface

1 tablespoon kosher salt

Cooking spray

2 teaspoons ajowan, cumin, or caraway seeds



Directions

Prick sweet potatoes all over using a fork; place on a microwavable plate. Microwave on high, turning every 4 minutes, until softened, 8 to 12 minutes total. Let cool 10 minutes. Peel and discard skins. Mash sweet potatoes in a medium bowl using a fork until mostly smooth.

Cook milk, 3 tablespoons sugar, and 3 tablespoons butter in a small saucepan over medium-low, stirring often, until sugar just dissolves, about 5 minutes. Let cool slightly, about 5 minutes. Meanwhile, stir together 1/4 cup warm water, yeast, and remaining 1 teaspoon sugar in a small bowl. Let stand at room temperature until foamy, about 5 minutes.

Place milk mixture, yeast mixture, 1 cup (8 ounces) mashed sweet potatoes (reserve remaining sweet potatoes for another use), and 1 egg in bowl of a stand mixer fitted with a dough hook attachment. Beat on low speed until combined, about 30 seconds. Increase mixer speed to medium-low; gradually add flour and salt, beating until combined, about 1 minute. Increase mixer speed to medium; beat until dough is smooth, elastic, and slightly sticky, 6 to 8 minutes. (Dough should stick to bottom of bowl but pull away from sides.) Transfer dough to a large bowl lightly greased with cooking spray. Cover with plastic wrap. Let stand at room temperature until almost doubled in volume, 45 minutes to 1 hour.

Turn out dough onto a lightly floured work surface, and divide into 30 (about 1-ounce) pieces. Shape into balls. Arrange dough balls in 6 rows of 5 balls each on a rimmed 13- x 9-inch baking sheet lightly greased with cooking spray, spacing about ½ inch apart. Cover loosely with plastic wrap. Let stand at room temperature until dough balls have almost doubled in size, 30 minutes to 1 hour. Meanwhile, preheat oven to 375°F.

Whisk remaining egg in a small bowl until lightly beaten. Uncover rolls; brush lightly with beaten egg. Sprinkle rolls evenly with ajowan seeds. Bake in preheated oven until golden brown and puffy, 14 to 18 minutes. Brush hot rolls with remaining 2 tablespoons butter. Serve rolls warm, or transfer to a wire rack, and let cool completely, about 1 hour.
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 23, 2022, 01:23:06 PM
I couldn't resist posting these to go with my recent pizza theme;

Mini Everything Bagel Pizzas

Grill biscuits to create single-serving pizzas, dust the crust with everything bagel seasoning, and top with cheese and smoked salmon for a crowd-pleasing appetizer or brunch. Servings: 8

Ingredients

1 12 ounce package refrigerated biscuits

4 ounce cream cheese, softened

8 ounce shredded mozzarella cheese

¼ cup olive oil

2 tablespoon Everything Bagel seasoning

4 ounce lox style smoked salmon

Chives

Capers (optional)

Directions

Separate dough into 8 biscuits. Roll out each to about 6 inches in diameter. Spray both sides with cooking spray and place biscuits on grill over low heat. Cook, uncovered, about 3 to 4 minutes or until golden brown; turn. Cook, covered, 2 to 3 minutes more or until golden brown. Remove from heat.

Divide cream cheese between pizzas and top with mozzarella cheese, leaving a 1-inch border. Brush border with oil and sprinkle with seasoning. Return to grill and cook, covered, 2 to 3 minutes or until cheese is melted.

Top with salmon and chives. Sprinkle with capers, if desired.
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 23, 2022, 01:28:02 PM
Turkey Cheeseburger Minis

Mini cheeseburgers? Count us in! This yummy turkey cheeseburger tastes just like the real thing, but it uses ground turkey instead of beef and flaky buttermilk biscuits instead of buns.
By BHG Test Kitchen  Published on August 1, 2014


Prep Time: 35 mins Bake Time: 14 mins Stand Time: 5 mins Total Time: 54 mins Servings: 5 Yield: 10 cheeseburger cups


Ingredients

1 pound ground turkey

½ cup chopped red sweet pepper

¼ cup chopped onion

1 tablespoon vegetable oil

½ cup ketchup

2 tablespoon yellow mustard

2 tablespoon dill pickle relish

1 tablespoon Worcestershire sauce

1 12 ounce package (10) refrigerated buttermilk biscuits

2 ½ slices American cheese, cut into 10 pieces

Dill pickle slices (optional)

Directions

Preheat oven to 400°F. In a large skillet cook ground turkey, sweet pepper, and onion in hot oil over medium-high heat until turkey is brown, using a wooden spoon to break up turkey as it cooks. Stir in ketchup, mustard, pickle relish, and Worcestershire sauce.

Lightly press a biscuit onto the bottom and up the sides of each of ten 2 1/2-inch muffin cups. Divide turkey mixture among biscuit-lined muffin cups.

Bake for 9 minutes. Top with cheese. Bake for about 5 minutes more or until cheese is melted. Cool in muffin cups on a wire rack for 5 minutes. Remove cheeseburger cups from muffin cups. If desired, garnish with dill pickle slices.
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 23, 2022, 03:09:21 PM
Rice Pudding via THE DUTCH BAKER'S DAUGHTER, Michelle Cariaga:

9 Ingredients 90 Minutes 4 Servings

Ingredients

1 cup water
1/2 cup rice
1 dash salt
1 qt. milk
1/4 cup butter
2 eggs (slightly beaten)
1/2 cup sugar
1 tsp. vanilla
1 cup raisins (soaked in hot water so they plump up, optional)

Directions

1. Bring the water, rice and salt to a boil over medium/high heat in a large, non-stick saucepan.  Cover and let it boil until the water is absorbed, about 7 minutes. Reduce the heat to medium, add the milk and the butter and bring to a boil, stirring often. Reduce the heat to simmer, replace the lid and let the rice cook for 90 minutes, stirring every 20 minutes or so.

2. Remove the rice from the heat and slowly pour in the beaten eggs, stirring constantly. Put the pan back on the heat and cook for another minute or two. Stir in the sugar, vanilla and the raisins. Serve warm or cold with a sprinkle of cinnamon.

"One comment made me think of watching the cooking rice carefully.
Is the 90 minutes cooking time a typo? My rice was cooked well and truly before the 90 minute mark. Seems a bit overboard to me. The rice turned out very nicely. I didn't add the raisins but may do on the next foray into rice pudding."





Title: Re: What's for dinner? 2020
Post by: patricia19 on September 25, 2022, 08:59:30 PM
I am one of those who can never leave something alone as there is always the question of what if in a recipe. Tonight I created a soup out of almost all local ingredients. The only nonlocal parts were the fresh ground sea salt and black peppercorns, canned black-eyed peas, and Tuscan Style, Trattoria style seasoning rub. Locally souced were ground pork, green beans, chopped yellow onion, one chopped each, of orange, yellow and red peppers.

After adding four cups of water, I brought all ingredients to a boil, then simmered for one hour. I had 1.5 cups of soup for dinner; let the remainder cool down before putting the rest in a bowl overnight in the fridge. Tomorrow morning, I will place the soup in two flattened one-gallon bags in the freezer for another time or two.

Side note: From a local farmer's market, the pork, onion, and three types of peppers were from when Claire was here. We cleaned, dried & blanched the peppers, peeled and chopped onions, bagged them in flattened freezer quart bags, and froze them.
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 25, 2022, 11:27:00 PM
Perfect Yeast Doughnuts (Donut Recipe with 3 Fillings)
January 13th, 2014

Perfect yeast doughnuts are easy to make at home with the right recipe. You now have that recipe in your hands (or on your desk). The best recipe you'll ever find for light and fluffy yeast doughnuts! I promise! What are you waiting for?

yield: 16 DOUGHNUTS prep time: 30 MINUTES cook time: 15 MINUTES rise time: 1 HOUR 30 MINUTES total time: 2 HOURS 15 MINUTES


Ingredients

6 Tbsp (90 ml) water
5 oz buttermilk (150 ml) (at room temperature)
1 egg, beaten (at room temperature)
2 oz (57 g) butter, melted
16 oz (454 g) all-purpose or bread flour (please use a scale)
2 oz (57 g) sugar
1 tsp salt
1 1/2 tsp (5 g) regular or quick-rise yeast (one and a 1/2 teaspoons)
oil for frying (I use sunflower or grapeseed or a combination)
(sugar for coating the doughnuts)
(jam, chocolate hazelnut spread, and or whipped cream for filling, if desired)

Instructions

FOR BREAD MACHINE:

Place the water, buttermilk, beaten egg and melted butter in the bread machine pan, then add the dry ingredients which were weighed using a scale (it's so important), except for the yeast. Make a small indentation in the dry ingredients, then add the yeast. Set the bread machine on the 'dough' setting.

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:

Place the dry ingredients in a bowl. Put 6 Tbsp of lukewarm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react (you can add a pinch of sugar to help it).

Make a well in the center of the dry ingredients, then pour in the buttermilk, egg, melted butter, and yeast mixture. If using a stand mixer, run with the dough hook until a dough forms then continue for about 5 minutes.

By hand, knead for about 10 minutes. Cover and set aside until at least doubled in size (usually 1 to 2 hours, depending on the freshness of the yeast, temperature of the water and ambient temperature).

BOTH BREAD MACHINE, STAND MIXER/HAND INSTRUCTIONS FOLLOW BELOW:

Once the dough has doubled, place it on a floured surface and knead lightly. Divide it in half, keeping half the dough covered, so it doesn't form a skin. With a rolling pin, roll out half of the dough to about 1/2″ thickness.

 Cut with a round, sharp cookie cutter (about 3″ diameter) then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes. Or splurge (haha) and buy a doughnut cutter and save yourself a lot of trouble!

Place each doughnut on a piece of parchment, then place on a cookie sheet. Put the tray in the oven (turn it on for 1 minute, SET A TIMER, then turn it off again, just to make it barely warm).

Next, boil some water and pour it into a measuring jug. Place the jug of water in the oven with the tray of doughnuts (this will create steam will keep a skin from forming). With the remaining dough, divide into quarters, then divide each piece in half to make 8 equal amounts.

Roll each piece of dough into a smooth ball, and place on parchment or waxed paper pieces and place on a cookie sheet; place in the oven with the other doughnuts to rise until doubled in size.

Heat the oil to about 350ºF (180º). If you don't have a thermometer, test the oil with a doughnut hole: if it doesn't start frying immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.

Drop the doughnuts into the hot oil using the paper to carefully lower them into the oil. Turn them over as soon as they become golden brown on the underside, and remove them and place on a paper towel lined platter once they are ready.

When the doughnuts have cooled, roll them in sugar to coat evenly. If you choose to fill the large doughnuts, push a skewer into the center of the doughnut to make a hole, then place some room temperature jam, or slightly warmed Nutella into a piping bag and pipe the filling into the doughnut.
Using an ISI whipper, pipe fresh cream into a doughnut cut in half (add some jam first if you like).

Notes
-This recipe requires the use of a scale. Please do not attempt to make these without one, as you'll most likely be disappointed.

-Special equipment: a kitchen scale, parchment paper, cut into about 4″ squares (smaller pieces for doughnut holes) and a pot, deep fryer, or wok and candy thermometer (optional).

-Times for prep, rising and cooking the doughnuts are estimates. It depends on many factors, but the times given are estimated at minimum.
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 30, 2022, 02:16:17 PM
Caribbean Chicken Stew

I lived with a family from the West Indies for a while and enjoyed watching them cook. I lightened up this Caribbean chicken stew by leaving out the oil and sugar, removing the skin from the chicken, and using chicken sausage. It's just as good. —Joanne Iovino,

Total Time Prep: 25 min. + marinating Cook: 6 hours Makes eight servings

Ingredients

1/4 cup ketchup
3 garlic cloves, minced
1 tablespoon sugar
1 tablespoon hot pepper sauce
1 teaspoon browning sauce, optional
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground allspice
1/2 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds), skin removed
1 pound fully cooked andouille chicken sausage links, sliced
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs, finely chopped
Hot cooked rice, optional

Directions

In a bowl, combine ketchup, garlic, sugar, pepper sauce and, if desired, browning sauce; stir in seasonings. Add chicken thighs, sausage and vegetables. Cover; refrigerate 8 hours or overnight.
Transfer chicken mixture to a 4- or 5-qt. slow cooker. Cook, covered, on low until chicken is tender, 6-8 hours. If desired, serve with rice.

Caribbean Chicken Stew Tips

What is browning sauce?
Browning sauce is an ingredient used to add flavor and brown color to recipes. It's used in this Caribbean chicken stew to enhance the color traditionally provided by brown sugar. You can make your own browning sauce at home or find it in the grocery store near the broth and gravy.

How can you make Caribbean chicken stew your own?

To make this a more traditional Caribbean-inspired recipe, leave the skin on the chicken thighs, use traditional andouille sausage and brown the chicken in oil and brown sugar.
What can you serve with Caribbean chicken stew?

While this Caribbean chicken stew recipe is served with white rice, feel free to mix things up and serve it with jerk-seasoned potatoes, tostones, or pumpkin plantain mash.
—Alicia Rooker, RDN, Taste of Home Senior Recipe Editor/Tester

Title: Re: What's for dinner? 2020
Post by: Amy on October 01, 2022, 11:28:07 AM
WILD RICE CASSEROLE with CHICKEN & APPLES

Cheesy Wild Rice Casserole is a perfect family dinner option for a cool fall evening. This chicken and wild rice casserole is packed with sweet and savory flavors, this is a complete dinner dish that the whole family will enjoy!
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Course: dinnerCuisine: AmericanKeyword: Cheesy Wild Rice Casserole Servings: 6 Calories: 269kcal Author: Jessica & Nellie

Ingredients

6 oz Long Grain & Wild Rice Original or Fast Cook
14.5 oz chicken broth
1 ½ cups diced chicken cooked
1 cup diced apple
¼ cup milk
1 ½ cups shredded cheddar cheese divided
3 slices bacon cooked & crumbled

Instructions

Preheat oven to 400 degrees F
.
Spray an 8x8 cooking dish with non-stick spray. Add in the wild rice (with the seasoning packet), chicken broth, cooked and diced chicken, diced apple, milk, and 1 cup of shredded cheese. Stir gently.
Cover the baking dish with foil and bake for 30 minutes.
Then, remove foil and bake for an additional 10 minutes.
Next, top casserole with remaining ½ cup cheese and crumbled bacon. Bake an additional 5 minutes. Serve immediately and enjoy!
Notes
This chicken and wild rice casserole is a complete dinner dish that the whole family will enjoy!
Nutrition
Calories: 269kcal | Carbohydrates: 11g | Protein: 15g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 58mg | Sodium: 537mg | Potassium: 177mg | Fiber: 1g | Sugar: 3g | Vitamin A: 361IU | Vitamin C: 1mg | Calcium: 222mg | Iron: 1mg
Title: Re: What's for dinner? 2020
Post by: Amy on October 02, 2022, 07:59:31 AM
We had this last night and next time I would.

Use low sodium broth or home made, I found it salty with broth and cheese.

Add mushrooms,onions,a vegetable and more bacon.

I did cook it 15 min after removing the foil as they was a lot of liquid in the dish.

All in all this was tasty and recipe has been put on file.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 02, 2022, 10:55:11 AM
Slow-Cooker Pot Roast

All you need to make this hearty and delicious slow-cooker pot roast is 3-pound pot roast, onions, carrots, Worcestershire sauce, and a touch of cornstarch. It's an all-in-one meal that makes clean up a breeze. Just set it and forget it, the slow cooker does the work. You'll make this recipe again and again, it's so easy and so good.

Everyday Food, October 2008

Prep: 15 mins Total: 6 hrs 25 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, 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.

Title: Re: What's for dinner? 2020
Post by: patricia19 on October 02, 2022, 10:59:35 AM
Italian Pot Roast

Letting garlic-stuffed beef pot roast simmer a long time with rosemary gives it a lot of flavor in this Italian rendition.

Everyday Food, December 2004

Italian Pot Roast Recipe Summary

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

Ingredients

1 tablespoon olive oil

Coarse salt and ground pepper

1 can whole tomatoes in puree (28 ounces)

1 large onion, cut into 8 wedges

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried and crumbled)

3 pounds beef chuck roast, trimmed and halved crosswise

4 garlic cloves, halved lengthwise

1 1/4 pounds small white potatoes, scrubbed

Directions

Step 1
With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over high heat, swirling to coat bottom of pan. Cook beef until browned on all sides, about 5 minutes.

Step 2
In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 hours (do not uncover while cooking).

Step 3
Transfer meat to a cutting board; thinly slice, and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls; generously spoon sauce over top.

Cook's Notes
To make in the oven, preheat oven to 350 degrees. Follow step 1 of the recipe, cooking beef (on the stove, as directed) in a large ovenproof pot. Add remaining ingredients. Cover; transfer to oven. Cook until meat is fork-tender, about 3 hours. Proceed with step 3.

Title: Re: What's for dinner? 2020
Post by: patricia19 on October 02, 2022, 11:09:01 AM
Pot Roast for a Crowd

This is a sumptuous feast of chuck roast, supplemented by carrots, potatoes, and turnips. This recipe makes eight servings—perfect for holiday entertaining.

Ingredients

For browning meat

3 to 4 pounds chuck roast, tied

Coarse salt and freshly ground pepper

Olive oil

For aromatics

1 tablespoon olive oil

1 large onion, peeled and thinly sliced (1 1/2 cups)

1 medium carrot, peeled and coarsely chopped (3/4 cup)

1 rib celery, coarsely chopped (3/4 cup)

2 garlic cloves, peeled and thinly sliced

1 dried bay leaf

1/4 teaspoon whole black peppercorns

3 sprigs fresh thyme

For braising meat

1 tablespoon all-purpose flour, plus more if needed

2 tablespoons red-wine vinegar, plus more if needed

1 1/4 cups water

For garnish vegetables

3/4 pounds turnips, about 3, peeled and cut into 1 1/2-inch wedges

3/4 pound small new potatoes

3/4 pound carrots, 4 to 5 medium, peeled and cut into 3-inch lengths. Halve thick ends lengthwise, then cut into 3-inch lengths

Directions

Step 1
Pat meat dry with paper towels, then season on all sides with salt and pepper. Heat a Dutch oven over high heat for 2 minutes. Then add enough oil to barely coat bottom of pot and heat until shimmering.

 Sear the meat until golden brown, turning to cook all sides evenly, about 8 minutes. Don't be tempted to turn the meat too soon or it will tear; instead wait until it easily releases from the pot. Once it is nicely browned all over, remove it from the pot.

 If there are lots of blackened bits on the bottom of the pot, wipe it clean with a paper towel, or deglaze with a little water then discard.

Step 2
Reduce heat to medium. Add the olive oil and all of the aromatics, and cook, stirring fairly often, until the onion is translucent, 2 to 3 minutes. You may need to increase the heat after a minute or two if the onion isn't softening, but only slightly. If the garlic or onion begins to burn, add a little water and stir up the browned bits from the bottom of the pan.

Step 3
Sprinkle the flour into the pot, and stir to coat everything evenly; cook the flour just long enough to remove the starchy taste without taking on any color, about 30 seconds. Add vinegar and water, and bring to a boil.

Deglaze pot, scraping up browned bits from the bottom.
Put the roast in the pot; the water should come only about 1 inch up the sides of the meat. Reduce the heat so the liquid is simmering, not boiling, and cover the pot tightly with the lid.

While the meat is braising, turn it every 30 minutes; the meat should be almost tender (a sharp knife inserted in the center should meet little resistance) after 2 1/2 to 3 hours.

Remove the meat from the pot. Strain braising liquid through a fine sieve, pressing on the solids to extract as much liquid as possible (discard solids).

Step 4
Return the roast and the strained liquid to the pot. Nestle the garnish vegetables around the roast, submerging them a bit in the liquid (the liquid should almost reach top of vegetables).

Bring the liquid to a boil, then simmer until the vegetables are tender, 15 to 20 minutes. The meat should be very tender by now and give no resistance when pierced with a knife (The meat will be firm enough to slice; if you want it be falling-apart tender, cook 30 minutes more).

Step 5
Transfer the meat and vegetables to a serving platter, leaving the sauce behind (there should be about 1 cup).

Cover and keep warm near the stove. If the sauce is too thin, heat until reduced (but be mindful of the saltiness, since the more sauce is reduced the saltier it will taste) or thicken it with a bit more flour, whisking until smooth.

Add a small amount of vinegar if necessary to balance the flavors. Let roast stand for about 20 minutes, then slice to desired thickness. Spoon some sauce over pot roast and vegetables to moisten and serve with the remaining sauce on the side.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 02, 2022, 11:13:45 AM
Pork Chops with Apples and Onions

This one-pot dinner is sure to be a hit with your family and you'll like how simple it is to make. Loin or shoulder pork chops are browned, then onions and apples are sautéed in butter, add your choice of braising liquid: apple cider, beer, wine, or water, and nestle the pork chops back into the pan. Simmer for just 15 minutes more and this cozy fall dinner is ready. 6 Servings

By Lucinda Scala Quinn
December 2009


Ingredients

6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick

Coarse salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil or vegetable oil

2 tablespoons unsalted butter

1 large white onion, sliced

2 to 3 apples, cored and sliced (about 3 cups)

1 cup beer, white wine, cider, or chicken broth

Directions

Step 1
Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.

Step 2
Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.

Step 3
Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

Cook's Notes
Variations include replacing the onion with leeks or adding a sliced potato. You can deglaze the pan with beer, white wine, cider, chicken broth, or even water.



Title: Re: What's for dinner? 2020
Post by: patricia19 on October 02, 2022, 11:18:20 AM
Simple Homemade Sausage Patties

Assembling pork sausages is a snap; as always, if you use best-quality ingredients, it's hard to beat homemade. Yield: Makes 8 small patties

From the book "Mad Hungry," by Lucinda Scala Quinn September 2010

Ingredients

1 pound ground pork

1 garlic clove, minced

1 tablespoon dried sage, crumbled

3/4 teaspoon dried thyme

1/2 teaspoon dried fennel, crushed

Pinch of ground nutmeg

1 1/2 teaspoons coarse salt

1/2 teaspoon freshly ground black pepper

1 large egg white

2 teaspoons vegetable oil

Directions

Step 1
Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.

Step 2
To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.

Step 3
Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.




Title: Re: What's for dinner? 2020
Post by: patricia19 on October 02, 2022, 11:22:02 AM
Bacon, Egg, and Toast Cups

Cute and portable, delicious too. What's not to like about breakfast made in a muffin tin? We've got eggs, bacon, and toast packaged together in a fun way. White sliced bread is used to line muffin cups, then each cup is filled with an egg and a slice of bacon and baked. It's that easy!

Everyday Food, September 2010

Prep: 15 mins Total: 35 mins Yield: Makes 6

Ingredients

3 tablespoons unsalted butter, melted

8 slices white or whole-wheat sandwich bread

6 slices bacon

6 large eggs

Coarse salt and ground pepper

Directions

Step 1
Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

Step 2
In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Cook's Notes
Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Variations
Try cooked, crumbled sausage in place of bacon or make a vegetarian version with sauteed spinach. Dress things up with a sprinkle of Parmesan cheese.


Title: Re: What's for dinner? 2020
Post by: patricia19 on October 02, 2022, 11:25:59 AM
Slow-Cooker Bacon Jam

Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar.

Everyday Food, December 2010

Prep: 30 mins Total: 4 hrs Yield: Makes 3 cups

Ingredients

1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces

2 medium yellow onions, diced small

3 garlic cloves, smashed and peeled

1/2 cup cider vinegar

1/2 cup packed dark-brown sugar

1/4 cup pure maple syrup

3/4 cup brewed coffee

Directions

Step 1
In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes.

With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes.

Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

Step 2
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

Title: Re: What's for dinner? 2020
Post by: patricia19 on October 05, 2022, 06:51:43 PM
Sweet Morning Bagel

This has endless variations to personal tastes.

Ingredients

one bagel, toasted, any type

Peanut or other nut butter

Honey

Ground cinnamon

Directions

Toast one or more bagels

Spread generously with nut butter

Top with two types of berries such as raspberries, blueberries, blackberries, or sliced bananas and sliced strawberries

Types and flavors of bagels, fruit, nut butter, and honey are to personal taste.

Sprinkle with honey

Sprinkle with ground cinnamon

And serve

Title: Re: What's for dinner? 2020
Post by: patricia19 on October 05, 2022, 07:02:58 PM
Savory Breakfast Bagel

Ingredients

Toast one of any bagel...I prefer whole grain and or onion bagels.

Real butter

One egg, fried in butter or lite olive oil

Avocado, halved and sliced.

Preferred seasoning such as Everything bagel seasoning blend

Directions

Halve and toast bagel

Butter each slice

Top with a fried egg

Top egg with sliced avocado

Sprinkle with seasoning

Notes

Some options include chopped bacon,thin-cut ham slices, or fully cooked dried ham slices placed before the egg.
Title: Re: What's for dinner? 2020
Post by: Amy on October 07, 2022, 01:52:31 PM
Slow Cooker, Easy Baked Potato Soup
I love this recipe in my slow cooker, especially since there is minimal prep. No bacon to fry, so the slow cooker is the only dish you will get dirty. If you have dry ranch mix on hand, I have really enjoyed this variation!
Recipe by The-Baby-Bow-Lady
Prep Time: 15 mins
Cook Time: 7 hrs 15 mins
Total Time: 7 hrs 30 mins
Ingredients
10 red potatoes, cut into cubes

3 tablespoons all-purpose flour

¾ cup real bacon bits

1 small red onion, chopped

1 clove garlic, minced

2 tablespoons chicken bouillon granules

1 tablespoon ranch dressing mix

2 teaspoons dried parsley

1 teaspoon seasoned salt

½ teaspoon ground black pepper

3 cups water

1 cup half-and-half

½ cup shredded Cheddar cheese, or to taste

¼ cup chopped green onion, or to taste

Directions
Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat.

Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes.

Pour water into the slow cooker.

Cook on Low 7 to 9 hours.

Pour half-and-half into the soup; cook another 15 minutes.

Garnish with Cheddar cheese and green onion to serve.

Cook's Note:
Alternately, you can cook this on High for 4 to 5 hours.
Title: Re: What's for dinner? 2020
Post by: Amy on October 07, 2022, 01:54:47 PM
Pulled Chicken Sloppy Joes (Sloppy Chickens)
I'm showing you how to make what I like to call Sloppy Chickens, which are a cross between a pulled pork sandwich and a classic ground beef Sloppy Joe, except this chicken version is way easier than both of those. And don't let the name fool you, we're not going to need to pull any chicken, since as you'll see, it actually pulls itself. Garnish these with more green onion if desired.
Recipe by Chef John
Prep Time: 10 mins
Cook Time: 1 hrs 40 mins
Total Time: 1 hrs 50 mins
Ingredients
1 tablespoon vegetable oil

4 cloves garlic, minced

½ large yellow onion, diced

1 tablespoon brown sugar, or to taste

2 teaspoons kosher salt, or to taste

1 teaspoon ground black pepper

1 pinch cayenne pepper, or to taste

2 pounds boneless, skinless chicken thighs

¾ cup ketchup

1 tablespoon Dijon mustard

½ teaspoon Worcestershire sauce

1 tablespoon hot sauce, or to taste

1 cup water

2 tablespoons thinly sliced green onions

½ cup diced jalapeno pepper

4 medium hamburger buns - split, toasted and buttered

Directions
Add vegetable oil to a saucepan, and then add (in this order) garlic, yellow onion, brown sugar, kosher salt, black pepper, cayenne, chicken thighs, ketchup, Dijon mustard, Worcestershire sauce, and hot sauce.

Place over high heat and wait until you can hear the garlic sizzling in the bottom of the pan, about 30 seconds. Let garlic sizzle for about 30 seconds before adding the water. Stir everything together and wait for the mixture to boil.

Reduce heat to medium-low and simmer, uncovered, until the chicken falls apart, about 1 1/2 hours.

Stir in the green onions and peppers and cook until the peppers just turn tender, 3 to 5 minutes more. Taste for seasoning.

Remove from heat and serve on toasted hamburger buns.

Chef's Notes:
You can use any kind of salt you prefer, chicken broth instead of water, and any green pepper you like.

For a wetter, saucier Sloppy Joe that you eat with a fork, simply cook the chicken covered so the sauce doesn't reduce as much, and/or add more water or broth at the end to adjust the texture.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 08, 2022, 02:45:24 PM
Sausage-Gravy Breakfast Pizza

Here's a new take on biscuits and gravy to start your day. Complete with a biscuit crust, sausage-gravy sauce, eggs, and cheese, this breakfast pizza recipe combines all-star morning faves into one delicious bite...By Sarah Brekke, MS  Updated on April 19, 2022

Prep Time: 25 mins Bake Time: 13 mins Total Time: 38 mins Servings: 6

Ingredients

2 cup Bisquick® Original baking mix

½ cup very hot water

4 eggs

¾ cup plus 2 Tbsp. milk

1 tablespoon butter

Salt and ground black pepper

1 tablespoon chopped fresh chives

½ pound bulk pork sausage

½ cup chopped onion (1 small)

1 tablespoon all-purpose flour

1 ½ cup shredded cheddar cheese

Directions

Preheat oven to 450°F. Grease 12-inch pizza pan. In a medium bowl combine baking mix and hot water; stir 20 strokes until a soft dough forms. Cover and let stand while preparing gravy and eggs.

In a medium bowl whisk together eggs and 2 Tbsp. milk. In a large nonstick skillet melt butter over medium heat; pour in egg mixture. Let stand 20 seconds or until mixture begins to set on the bottom and around edges.

Lift and fold toward center with a spatula, allowing uncooked egg to flow underneath. Repeat until eggs are just set and still slightly wet. Season with salt and pepper. Remove from heat immediately and stir in chives.

Transfer scrambled eggs to a bowl and wipe skillet clean. Return skillet to medium-high heat and cook pork sausage and chopped onion until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain.

Sprinkle all-purpose flour over meat mixture; stir. Cook and stir over medium heat for 1 minute. While whisking, gradually add remaining 3/4 cup milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and pepper.

Press dough in prepared pan to a 12-inch circle. Spread sausage gravy over dough. Top with scrambled eggs and cheese.

Bake 13 to 15 minutes or until crust is golden brown and cheese is bubbly.

Title: Re: What's for dinner? 2020
Post by: patricia19 on October 10, 2022, 12:33:17 AM
Migas Recipe

By Ubish Yaren Updated on 01/13/22... Tested by Diana Rattray

Prep: 10 mins Cook: 16 mins Total: 26 mins Servings: 2

There are two different dishes called migas in Mexican cuisine: One is a soup made with chiles and beef bones, and the other is a breakfast dish made with fried pieces of tortilla and scrambled eggs. If you were looking for that egg dish, good news—this is the recipe for that dish. 

Migas can be translated to "crumbs" in English. The dish is a great way to use up stale tortillas. In fact, the secret to the best migas is using your dried-out, leftover tortillas rather than fresh. We recommend removing the tortillas from the packaging (if you keep yours in a plastic bag) and allowing them to dry out for an hour or two before cooking this dish.

The tortillas are sliced into strips, fried in oil with onions and bell pepper, then scrambled with eggs. Top with Oaxaca cheese (or mozzarella) and finish in the oven. You can top your migas with your favorite salsas, more cheese, or even nopales. Migas is my favorite breakfast dish. I make mine pretty much as this recipe except I add a little chorizo with the peppers and onions and sometimes some fresh jalapenos.

Traditionally, the eggs in migas should be hard-scrambled rather than soft, but you do you. Adjust your cooking times accordingly.

"The migas were delicious! The crunchy tortilla strips, scrambled eggs, and melty cheese are flavored with onion and bell pepper, making a fresh, homemade dish that is well balanced and unexpectedly easy. My migas were excellent with some tomato salsa, and I will definitely make them again." —Diana Rattray

Ingredients

3 large eggs
1 teaspoon kosher salt
3 tablespoons vegetable oil
3 medium corn tortillas, cut into 1/4-inch strips
1/4 cup diced white onion
1/4 cup diced green bell pepper
100 grams (about 1 cup) shredded Oaxaca cheese, or mozzarella
1 medium avocado, sliced, for optional garnish
2 tablespoons grated cotija cheese, for optional garnish
Salsa, for serving, optional

Steps to Make It

Gather the ingredients.

Position a rack in the center of the oven and heat to 350 F. In a medium bowl, add the eggs and salt. Whisk to combine. Set aside.
 
Heat the vegetable oil in a medium nonstick, oven-proof skillet over medium heat. When the oil shimmers, add tortillas and fry, stirring occasionally, until crisp, about 2 minutes.

Add onions and the bell peppers. Cook, stirring frequently until softened, about 5 minutes.

Add the eggs, stirring to combine the ingredients. Continue to cook, stirring often, until eggs are cooked until just set.

Top evenly with the Oaxaca cheese, transfer to the oven and bake until the cheese melts, about 8 minutes.

Remove from the oven and top with avocado, cotija cheese, and salsa, if using.

Recipe Tips

For crispier tortillas, try drying them out, first. Remove tortillas from packaging for an hour or two before cooking.

Adding the salt to the eggs before cooking can help keep them from becoming watery. Cooking eggs with acidic ingredients like tomatoes can also cause "weeping," which is why this recipe does not call for them. Add tomatoes after cooking in the form of pico de gallo or salsa.

Recipe Variations

You can substitute the Oaxaca cheese with mozzarella. Monterey Jack cheese is also an option.

Top with pico de gallo or any other salsa.

For more colorful migas, use a combination of red and green bell pepper.

Garnish migas with coarsely chopped cilantro leaves, if desired.

For a bit of heat, add a teaspoon or two of minced jalapeño pepper to the skillet with the onion and bell pepper.

How to Store

If you have leftover migas, refrigerate in a covered container for up to 2 to 3 days.
To reheat migas, put them in a small baking dish, cover with foil, and bake in a preheated 325 F oven for about 10 minutes, or until hot.

Title: Re: What's for dinner? 2020
Post by: Amy on October 11, 2022, 03:59:07 PM
Easy Goulash Recipe
This Ground Beef Goulash Recipe is a quick and easy one pan dinner that's pure comfort food.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Course: Main Dish Cuisine: American Servings: 10 Calories: 388 kcal Author: Shawn
Ingredients
1 tbsp olive oil
1 cup onion, diced
1 green bell pepper, diced
2 lbs. ground beef, lean
3 tsp garlic, minced
2 15 oz cans tomato sauce
2 15 oz cans petite diced tomatoes
3 cups beef broth
3 tbsp Worcestershire Sauce
2 tsp seasoned salt
2 tbsp Italian Seasoning
3 bay leaves
2 cups macaroni noodles, uncooked
1 cup cheddar cheese, shredded
Instructions
Add olive oil to large pot over medium-high heat. Add in the onion, bell pepper and ground beef then cook until beef is no longer pink. Drain any excess fat and return pot to stove top. Add in garlic and stir until fragrant (about 30 seconds).
Pour in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, seasoned salt, Italian seasoning, bay leaves and dried macaroni noodles. Stir and bring mixture to a boil. Reduce heat to a light boil and stir occasionally until the pasta is tender, about 20 minutes.
Remove the bay leaves and stir in the cheddar cheese just before serving. Enjoy!
Nutrition
Calories: 388kcal | Carbohydrates: 20g | Protein: 22g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 918mg | Potassium: 439mg | Fiber: 2g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 12mg | Calcium: 134mg | Iron: 3mg
Title: Re: What's for dinner? 2020
Post by: Amy on October 11, 2022, 04:02:53 PM
Slow Cooker Chicken and Rice Soup
Quick and simple to throw together, this Slow Cooker Chicken and Rice Soup is hearty, tasty, and easily customizable to suit any palate.
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Course: Dinner Cuisine: American Servings: 8 Calories: 321 kcal Author: Shawn
Ingredients
6 cups chicken stock
1 cup uncooked rice, white, brown, or wild
5 cloves garlic, minced
1 large onion, diced
3 carrots, peeled and diced into 1/4-inch thick rounds
2 parsnips, peeled and diced into 1/4-inch thick rounds
3 stalks celery, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
1 1/2 pounds boneless skinless chicken breasts
1/4 cup corn starch
1 pound whole bella mushrooms, thinly sliced
2 tablespoons chopped fresh parsley
Instructions
To the bowl of a 6-quart slow cooker, stir together the chicken stock, rice, garlic, onion, carrots, parsnips, celery, thyme, rosemary and bay leaves.
Nestle in the chicken breasts. Cover and cook on low for 6 hours.
Remove chicken from the slow cooker and shred, using two forks. Remove 1/2 cup of the soup broth into a small bowl and whisk in the corn starch until smooth.
Stir the corn starch mixture back into the slow cooker, along with the shredded chicken and mushrooms. Cook on low for an additional 30 minutes.
Remove the bay leaves and serve immediately, garnished with parsley, if desired.
Notes
Cooking the rice WITH the soup will create a thicker, more "stew-like" soup. If you prefer a thinner soup and want the rice grains in tact, cook the rice separately and add it at the end of the cook time.
*Please note that the longer the rice sits in the broth, the thicker the soup will become.
Nutrition
Calories: 321kcal | Carbohydrates: 42g | Protein: 27g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 383mg | Potassium: 1030mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3854IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 2mg
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 11, 2022, 04:09:26 PM
Amy, I liked both recipes but especially the last, Chicken and rice soup. I usually cook the rice separately in a recipe for that reason.

Have you ever noticed that both terms stroganoff and goulash mean differently to different people? It all depends, I think, on the area you're from.
Title: Re: What's for dinner? 2020
Post by: Amy on October 11, 2022, 04:20:57 PM
Patricia, glad you liked them.....seems to be soup time and we enjoy a nice hot bowl.

I would agree...
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 12, 2022, 01:55:36 PM
Best of the Best Blueberry Muffins

Big blueberry muffins with a crusty sugar topping. This is a recipe I got from my grandma. The blueberries and the sweet batter are fabulous together — favorites of all who have tried them. They are quick and easy and made with just a few ingredients. Remember to use paper liners!

Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 12

Ingredients

nonstick cooking spray

1 ¼ cups white sugar

½ cup unsalted butter

½ teaspoon salt

2 large eggs

2 cups all-purpose flour, divided

2 teaspoons baking powder

½ cup buttermilk

1 pint fresh blueberries - rinsed, drained and patted dry

2 tablespoons white sugar

Directions

Position rack in the middle of the oven. Preheat the oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with nonstick spray, and line with paper liners.

Cream together 1 1/4 cups sugar, butter, and salt in a large bowl until light and fluffy. Beat in eggs one at a time.

Mix together 1 3/4 cups flour and baking powder. Beat in the flour mixture alternately with the buttermilk into egg mixture, mixing just until incorporated.

Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.

Bake in the preheated oven until golden brown and tops spring back when lightly tapped, about 30 minutes.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 12, 2022, 02:00:11 PM
Caramel Apple Dump Cake...Recipe by Pam Lolley

Warm, spicy apples with a buttery, crunchy topping. This screams fall! This is so easy and quick and sure to be a crowd pleaser. This would be delicious with vanilla ice cream and maybe top with more of the caramel sauce.

Prep Time: 10 mins Cook Time: 50 mins Additional Time: 15 mins Total Time: 1 hrs 15 mins

Servings: 12 Yield: 1 apple dump cake

Ingredients

cooking spray

2 (21 ounce) cans apple pie filling

½ cup caramel sauce

1 (15.25 ounce) package spice cake mix

1 cup salted butter, melted

1 cup coarsely chopped walnuts


Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.

Spread apple pie filling in an even layer on the bottom of the pan. Drizzle caramel sauce evenly over apples. Sprinkle cake mix evenly over apples and caramel. Drizzle melted butter evenly over cake mix. Sprinkle evenly with chopped walnuts.

Bake in the preheated oven until cake is golden brown and the filling is bubbling through to the top, 50 to 55 minutes. Let cool at least 15 minutes. Serve warm or at room temperature.




Title: Re: What's for dinner? 2020
Post by: patricia19 on October 12, 2022, 02:09:31 PM
Slow Cooker Zuppa Toscana...Recipe by Heather Stalzer

This Crockpot Zuppa Toscana recipe is my version of the famous restaurant soup. Let everything simmer in a slow cooker for the flavors of Italy in every bite!

Prep Time: 20 mins Cook Time: 3 hrs 40 mins Total Time: 4 hrs Servings: 8

Ingredients

1 pound bulk pork sausage

1 large yellow onion, chopped

2 tablespoons minced garlic

4 large russet potatoes, chopped

½ teaspoon salt

¼ teaspoon ground black pepper

1 pinch red pepper flakes

1 (32 ounce) container chicken broth

2 cups water, or as needed

1 cup heavy whipping cream

1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces (or Flat Leaf parsley).

¼ cup shredded Parmesan cheese (Optional)

Directions

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; sauté until onion is tender and translucent, 3 to 5 minutes. Drain and discard grease.

Place potatoes in a slow cooker; add cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour in chicken broth and up to 2 cups water to completely cover potatoes. Stir soup gently and cover.

Cook on Low for 5 to 6 hours or High for 3 to 4 hours.

Pour in heavy cream and stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 12, 2022, 02:14:39 PM
Slow Cooker Mac and Cheese

Sure, it makes an exceptional, crowd-pleasing contribution to potlucks and family get-togethers — but the real beauty of this impossibly decadent crock pot mac and cheese is that it's so incredibly customizable for any night of the week. Add in shredded chicken and broccoli or ground beef and green peas, and you have a one-pot dinner everyone can get behind.

Prep Time: 15 mins Cook Time: 3 hrs 15 mins Total Time: 3 hrs 30 mins Servings: 12


Ingredients

1 (16 ounce) package elbow macaroni

½ cup butter

salt and ground black pepper to taste

1 (16 ounce) package shredded Cheddar cheese, divided

1 (5 ounce) can evaporated milk

2 eggs, well beaten

2 cups whole milk

1 (10.5 ounce) can condensed Cheddar cheese soup (such as Campbell's®)

1 pinch paprika, or as desired (Optional)

DirectionsFill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer pasta to a slow cooker.

Add butter to pasta and stir until melted; season with salt and pepper. Sprinkle about 1/2 of the Cheddar cheese over pasta and stir.

Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture.

Tips

Some slow cookers take less time. Check the edges are not getting too brown after 2 1/2 hours.

To bake in a conventional oven, pour pasta mixture into a casserole dish and bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

Whisk milk and condensed soup together in a bowl until smooth; stir into pasta mixture. Sprinkle remaining cheese over pasta mixture; garnish with paprika.

Cook on Low for 3 hours.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 12, 2022, 02:18:40 PM
Creamy Slow Cooker Steel Cut Oats

Wake up to a delicious and filling breakfast of creamy steel-cut oats, cooked in the slow cooker with cinnamon, brown sugar, and raisins.
Recipe by russellbknox

Prep Time: 5 mins Cook Time: 8 hrs Total Time: 8 hrs 5 mins  Yield: 8 servings

Ingredients

4 cups water

2 cups steel cut oats

2 cups almond milk

2 cups half-and-half

½ cup brown sugar

½ cup raisins

1 cinnamon stick

Directions

Combine water, steel cut oats, almond milk, half-and-half, brown sugar, raisins, and cinnamon stick in a slow cooker; mix to combine. Cook on Low until oats are soft, about 8 hours.

Discard cinnamon stick before serving.





Title: Re: What's for dinner? 2020
Post by: patricia19 on October 12, 2022, 02:25:03 PM
Slow Cooker Creamy Pot Roast...Recipe by htovey

Savory pot roast in a creamy gravy that's just perfect for serving over mashed potatoes or noodles.

Prep Time: 10 mins Cook Time: 8 hrs Total Time: 8 hrs 10 mins Yield: 10 servings

Ingredients

1 (5 pound) boneless beef chuck roast

salt and ground black pepper to taste

2 (10.75 ounce) cans condensed golden mushroom soup

2 (8 ounce) cans sliced mushrooms, drained

1 (10.75 ounce) can condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

1 ½ teaspoons minced garlic

Directions

Season roast all over with salt and black pepper and place roast in a slow cooker. Whisk golden mushroom soup, sliced mushrooms, cream of mushroom soup, onion soup mix, and garlic together in a bowl; pour over beef roast.

Cook on Low for 8 to 10 hours.
Title: Re: What's for dinner? 2020
Post by: Amy on October 12, 2022, 04:00:26 PM
Patricia, they all look good but I will be leaving the kale out of the zuppa, tried it here and it didn't go over very well :)) I will throw spinach in instead.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 12, 2022, 05:19:54 PM
Amy, flat head parsley was listed as an alternative. I'm not sure how spinach would work with the recipe
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 12, 2022, 11:04:25 PM
The Coziest Creamy Chicken Casserole Recipes You Can Make On Chilly Nights...By Marissa Wu  Updated on September 22, 2022

On a cold night, there's nothing we want more than a bowl of something steaming hot and hearty to ward off the chill. Soup is a likely candidate, maybe lasagna, or the fluffiest mashed potatoes you can dream up. And then there is the casserole—the ultimate Southern antidote to a nip in the air. We've gathered our creamiest, cheesiest chicken casserole recipes packed with all the good stuff—pasta, potatoes, vegetables, and did we mention the biscuits?

You'll find recipes that start with a rich, homemade chicken broth and others that lean on pre-made pastas like tortellini for a quick, but no less homey, dinner solution that will please the whole crowd. Plus, most of these will come together in under an hour. Take a gander, and you might find that one of these comforting chicken and vegetable (or pasta, or tortilla, or biscuit) recipes will make their way onto your dinner table. We feel good about these feel-good chicken casserole recipes.

https://tinyurl.com/ecpbpc6v




Title: Re: What's for dinner? 2020
Post by: patricia19 on October 13, 2022, 04:25:17 PM
Instant Pot Pot Roast

Tender chuck roast in a luscious, rich sauce is the star of this simple, no-fuss Instant Pot® recipe. Onions, potatoes, and carrots cook alongside the roast to absorb all of the great umami flavor from the sauce and serve as the veggie accompaniment to this tasty all-in-one dinner.

By Julia Levy


Prep: 35 mins Total: 2 hrs 30 mins Servings: 8

Ingredients

1 (3-lb.) boneless chuck roast or brisket, trimmed

1 Tbsp. kosher salt

2 tsp.s black pepper

1 Tbsp. canola oil

2 medium-size (10 oz. each) yellow onions, sliced into 1-in.-thick rounds (about 2 cups)

1 lb. large carrots, cut diagonally into 1 1/2-in. pieces (about 4 cups)

3 large garlic cloves, smashed

5 thyme sprigs, plus more for garnish

1 dried bay leaf

1/2 cup (4 oz.) Madeira or substitute 3 ounces cranberry juice,

2 Tbsp. tomato paste

1 Tbsp. whole-grain mustard

2 cups beef broth, divided

1 1/2 lb. baby Yukon Gold potatoes

1/4 cup cornstarch

1 Tbsp. sherry vinegar

Directions

Step 1
Rub roast all over with salt and pepper. Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add oil and roast to cooker. Cook, undisturbed, until browned on 4 sides, 4 to 5 minutes per side. Transfer roast to a plate; set aside.

Step 2
Add onions, carrots, garlic, thyme sprigs, and bay leaf to drippings in cooker. Cook on HIGH, stirring often, until coated in browned bits, 1 to 2 minutes. Add Madeira; cook, undisturbed, until slightly reduced, about 1 minute. Press CANCEL.

Step 3
Whisk together tomato paste, mustard, and 1 3/4 cups of the broth in a small bowl. Place roast over vegetable mixture in cooker; pour broth mixture over roast. Scatter potatoes evenly on top. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 75 minutes, or 25 minutes per lb. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.)

Step 4
When cooking has finished, let the pressure release naturally for 10 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 3 to 5 minutes.) Remove lid from cooker.

Step 5
Carefully transfer roast to a cutting board; let rest 10 minutes. Meanwhile, transfer vegetable mixture to a large platter using a slotted spoon. Remove and discard thyme sprigs and bay leaf. Select SAUTÉ setting on cooker; select HIGH temperature setting, and bring broth mixture to a boil. Boil, undisturbed, until reduced by half, about 10 minutes. Whisk together cornstarch and remaining 1/4 cup broth in a small bowl until smooth. Slowly drizzle cornstarch mixture into broth mixture in cooker, whisking constantly, until sauce is thickened, about 1 minute. Press CANCEL. Stir in vinegar. Arrange roast alongside vegetable mixture on platter. Garnish with additional thyme sprigs, and serve alongside sauce.





Title: Re: What's for dinner? 2020
Post by: patricia19 on October 14, 2022, 01:56:25 PM
The Best Chili Recipe...October 13, 2020 By Sam

Congratulations, you've found the actual BEST Chili Recipe! It's won dozens of cook-offs and is about to knock your socks off. Made with bacon (and the option to omit bacon if needed) and ground beef and simmered on the stove for just 30 minutes, this is my family's go-to cool weather comfort food.

Chili Cook-Off Champion!
Something savory/cozy for you today because believe it or not Fall is here, which means cold weather and hearty comfort foods like baked ziti, my favorite meatball recipe, and this best chili recipe!

This recipe is actually one that I shared last year, and since then I've made it probably 50 times. Not only am I completely obsessed with it, as of this writing it's also won over two dozen Chili Cook-offs! While I've never entered it into a cook-off myself, so many of you who have tried this chili recipe have commented or e-mailed me that it's taken home first place and I don't even know how to express how happy that makes me!

So, yeah, I do feel a little bit extra proud of this chili cook-off champ recipe right here. Not only does it taste amazing, it's shockingly simple to make. Basic, no-fuss ingredients and just 30 minutes of simmering yield a complex and rich flavor that's simply unparalleled.

This best chili recipe is on regular dinner rotation for me as soon as the weather starts to dip below 70 degrees. It's easy to make, incredibly filling, and the flavor is out of this world.

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6 servings (this recipe makes 10 cups total, so one serving is approx 1 ⅔ cup)

Ingredients

5 strips uncooked bacon chopped¹
1 large yellow onion diced (about 1 cup)
1 red pepper diced
3 cloves garlic minced (about 1 Tablespoon)
1 lb ground beef (455g) (I use 90% but any will work)
1 Tablespoon brown sugar
1 Tablespoon chili powder²
1 Tablespoon ancho chili powder²
1 ½ teaspoons smoked paprika
1 teaspoon cumin▢1 teaspoon onion powder
¾ teaspoons ground black pepper
½ teaspoon salt
⅛ teaspoon cayenne pepper³
1 ¼ cup beef broth (295ml)
15 oz can dark red kidney beans lightly rinsed and drained (425g)
15 oz can black beans lightly rinsed and drained (425)
14.5 oz can diced fire roasted tomatoes undrained (411g)
7- oz can fire roasted green chilis (198g)
¼ cup tomato paste (66g)
1 Tablespoon Worcestershire sauce
Preferred toppings particularly sour cream, shredded cheddar cheese, and corn chips

Instructions

Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 ½ Tablespoons of grease.

Add onion and pepper and cook until softened, about 3-5 minutes.

Add garlic and cook until fragrant (about 30 seconds)
.
Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.

Add all remaining ingredients — beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce — and your cooked bacon and stir well.

Bring to a boil and cook 1-2 minutes, stirring frequently.

Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop.

Serve with preferred toppings (sour cream, shredded cheddar cheese, and corn chips are a must!)

Notes

¹For best flavor, DO NOT OMIT THE BACON. However, as someone who spent 23 years not eating bacon I wanted to include tips for those of you who might have the same restrictions. if you wish to make this recipe without bacon you *can* do so by skipping the first step, heating 1 ½ Tablespoons of oil over medium heat, and then beginning from step 2. On the other hand, if you want additional bacon for garnishing, cook it now and reserve.

²You can substitute one chili powder for the other and use just traditional chili powder or just ancho chili powder, but I personally like the blend of the two.

³This gives the chili a mild spice, if you like more heat increase to ¼ teaspoon for a moderate spice. Add additional cayenne pepper at your own risk!
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 14, 2022, 02:01:59 PM
Buttermilk Cornbread Recipe...By Sam

This quick and easy Buttermilk Cornbread Recipe can be mixed up in minutes. My version is slightly sweetened and moist, making the perfect side dish!

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 9 servings

Ingredients

¼ cup unsalted butter melted (56g)
¼ cup canola or vegetable oil (60ml)
⅓ cup light brown sugar (70g)
2 ½ Tablespoons granulated sugar
2 large eggs lightly beaten, room temperature preferred
⅔ cup buttermilk
1 cups all-purpose flour (125g)
¾ cup cornmeal (120g)
2 teaspoons baking powder
½ teaspoon salt

Recommended Equipment
Mixing bowls
8×8 baking pan

Instructions

Preheat oven to 350F (175C) and line an 8×8 metal pan with parchment paper or lightly grease and flour. Set aside.

Combine the melted butter and canola oil in a large bowl and stir well.
Add sugars and stir until combined.

Add eggs and buttermilk and stir well

In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt.

Add dry ingredients to wet and stir until just combined.

Spread into prepared pan and bake on 350F (175C) for 25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Notes

Storing

Buttermilk cornbread is best enjoyed warm and fresh, but will keep up to two days in an airtight container at room temperature.

Title: Re: What's for dinner? 2020
Post by: patricia19 on October 14, 2022, 02:09:22 PM
Buttermilk Pie...November 9, 2018 By Sam


Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Servings: 10 slices

Ingredients

1 homemade pie crust click link for recipe
3 large eggs room temperature
1 ½ cups sugar (300g)
½ cup butter melted and cooled▢3 tablespoons all-purpose flour▢1 cup buttermilk (237ml)
1 ½ Tablespoons lemon juice
1 ½ teaspoons pure vanilla extract
½ tsp salt
⅛ tsp ground nutmeg optional

Instructions

Prepare homemade pie crust according to recipe instructions. As per instructions, prepare, chill, roll out, and arrange into a 9 ½" pie plate (do not bake).

Return to refrigerator to chill while you prepare buttermilk pie filling.

Preheat oven to 400F.

Crack eggs into a large bowl and whisk until pale yellow and foamy (about 15 seconds).

Add sugar and stir until combined.

Add remaining ingredients and stir until mixture is smooth (I like to use a whisk to make sure I break up any flour clump).

Pour ingredients into prepared pie crust* and transfer to 400F (205C) and bake for 10 minutes.

Then, without opening the oven door, reduce the heat to 350F (175C) and continue to bake another 40-45 minutes or until pie is set (the center may still be a bit jiggly but should not be liquidy. The top of the pie will be golden brown and may have puffed some, this will settle as it cools.

Allow to cool completely before serving.

Notes

*If you opted to use a storebought pie crust that's already in a foil tin, there's a good chance you'll have too much filling. Don't overfill your pie crust, discard any extra liquid.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 14, 2022, 02:15:36 PM
How to Blind Bake Pie Crust...November 9, 2021 By Sam

Learn how to blind bake pie crust with this simple, foolproof technique. You'll have golden brown, beautifully shaped pies and NO more soggy bottoms!

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 1 pie crust

Ingredients

1 Homemade pie crust

Recommended Equipment

Rolling Pin

Pie Dish

Pie weights

Instructions

Prepare and chill your pie crust as indicated in the recipe.

Transfer chilled pie dough to a clean, lightly floured surface and use a rolling pin to roll out to a circle that is approximately 12" (30cm) wide.

Transfer to a 9-10" (23-25cm) pie plate and flute or crimp the edges. When preparing my edges, I like to fold any excess dough beneath the edge, allowing for a thicker crust (rather than simply trimming and discarding it).

Place pie plate with pie crust in freezer and preheat oven to 375F (190C). You must chill the pie crust for at least 20 minutes and allow oven to fully preheat before proceeding (important note: do not chill the pie plate for longer than 40 minutes, if it becomes completely frozen a glass or ceramic pie plate could crack or shatter when moved to the hot oven).

Once oven is preheated, remove pie plate from the freezer and line with parchment paper or aluminum foil, using enough that the paper or foil goes up all the way up the inside of the pie crust and beyond (you want to have enough that you can easily lift the paper/foil and weights from the pie crust when you're done with them).

Fill lined pie crust halfway full with pie weights or dried beans and place the pie plate on a baking sheet.

Transfer to the center rack of 375F (190C) preheated oven and bake for 15 minutes.

Carefully remove from the oven (don't turn it off!) and carefully use the parchment paper to lift the paper and weights from the pie and transfer them to a heatproof bowl to cool.

Pierce the bottom of the pie all over with a fork then return to the oven to bake until beginning to turn light golden brown, about 10-15 additional minutes.

Use blind baked pie crust as desired! Be mindful that some recipes will call for the pie crust to be cooled completely, while others require a still-warm pie crust.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 14, 2022, 03:05:22 PM
Vegetable Beef Soup...by: Christin Mahrlig

Old-fashioned southern Vegetable Beef Soup is like a bowl full of comfort. So much flavor! As we approach the last days of summer, this soup is the perfect way to use up the last remnants of the summer garden.

PREP: 15 mins COOK: 12 mins TOTAL: 27 mins Servings 10

Ingredients

1 tablespoon Vegetable oil
2 pounds stew meat or top sirloin steak cut into 1-inch dice
salt and pepper
2 ounce cans whole tomatoes, undrained and roughly chopped, 28-
1 (14.5-ounce) can stewed tomatoes
2 (8-ounce) cans tomato sauce
2 cups chicken broth
1 yellow onion, chopped
1 celery stalk, chopped
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 bay leaf
2 small russet potatoes, peeled and diced
2 carrots, peeled and chopped
1 cup green beans trimmed and cut into 1 1/2-inch pieces
1 1/2 cups sliced okra
kernels from 2 ears of corn

Instructions

Heat oil in a Dutch oven. Season beef with salt and pepper and cook in oil until browned on all sides.

Add all tomatoes and tomato juice, chicken broth, onion, celery, sugar. salt, pepper, Worcestershire sauce, Italian seasoning, garlic powder and bay leaf.

Bring to a boil and reduce to a low simmer for 1 hour.

Add remaining ingredients and simmer for 1 more hour.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 14, 2022, 03:10:39 PM
Sausage Cream Cheese Pinwheels...by: Christin Mahrlig

Sausage Cream Cheese Pinwheels- this 4-ingredient appetizer is the perfect gameday treat or party appetizer.


PREP: 20 mins COOK: 12 mins Refrigerate: 1 hr  SERVINGS: 28

Ingredients

1 pound breakfast sausage, I use Jimmy Dean
8 ounces cream cheese, softened▢1 1/2 teaspoons minced dried onion▢2 (8-ounce) rolls crescent dough sheet

Instructions

Cook and crumble the sausage in a large nonstick skillet.

Let cool and then mix in the cream cheese and minced onions.

Unroll the crescent sheets out on a work surface. Spread half the mixture on each one, leaving a 1/2-inch border around the edges.

Roll dough up starting at a long end. Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 375 degrees.

Unwrap crescent logs and cut into 1/2-inch slices with a sharp knife.

Place on baking sheets and bake 10 to 14 minutes.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 14, 2022, 05:34:16 PM
Air Fryer Ranch Chicken Bites

Incredibly tender and flavorful, and the kids will love them as much as the adults. Serve as an appetizer, salad topping, game day snack, taco or wrap filling, or with your favorite dip.
Recipe by lutzflcat

Prep Time: 10 mins Cook Time: 10 mins Marinate Time: 30 mins Total Time: 50 mins Servings: 4

Ingredients

1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes

2 tablespoons avocado oil

1 tablespoon white vinegar

1 ½ teaspoons dry ranch dressing mix (such as Hidden Valley Ranch®)

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon freshly ground black pepper

3 tablespoons shredded extra-sharp Cheddar cheese

1 tablespoon chopped fresh parsley


Directions

Combine chicken, avocado oil, white vinegar, ranch powder, garlic powder, salt, and pepper in a large bowl. Stir well until the chicken is coated, cover, and marinate in the fridge for 30 to 60 minutes, but not much longer, as the texture will become mushy.

Preheat the air fryer to 380 degrees F (190 degrees C). Place chicken cubes in the air fryer basket in a single layer, not touching.

Air fry until chicken is no longer pink in the center and the juices run clear, flipping once when the edges start to brown, being sure not to overcook, 8 to 11 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Your cooking time may vary depending on the brand and size of your air fryer, and you may need to cook in batches.

Sprinkle the chicken with Cheddar cheese. Return to the air fryer until cheese melts, for about 30 seconds. Serve warm, garnished with chopped parsley.

Cook's Tip:
If you don't have avocado oil, sub vegetable or canola oil.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 14, 2022, 05:37:50 PM
Southern Ground Beef and Bean Skillet

Easy ground beef one-skillet dinner for a busy weeknight. Tasty, savory, and great with cornbread or home fries (frozen French fries work too). Recipe by Keri N Shelton

Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins Servings: 4

Ingredients

1 pound ground beef

1 cup diced onion

1 cup diced green bell pepper

2 cloves garlic, minced

¼ cup medium salsa (such as Pace®)

½ tablespoon Greek seasoning (such as Cavender's®)

½ teaspoon ground black pepper

kosher salt to taste

1 (15 ounce) can Southwestern-style beans, undrained (such as Ranch Style®)


Directions

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and bell pepper and cook until onion is softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add in salsa, Greek seasoning, pepper, and salt. Cook and stir until well combined, 2 to 3 minutes. Stir in beans. Bring to a boil, reduce heat, and simmer to desired thickness, about 20 minutes. Add water if sauce becomes too thick.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 14, 2022, 05:50:21 PM
How To Velvet Chicken for Restaurant-Quality Stir-Fry at Home
Next-level stir-fry coming right up!...By Vicky McDonald  Updated on February 26, 2020

Ever wondered how the meat from your Chinese takeout tastes so moist and tender? It's all down to a simple cooking technique called velveting. You can use this process with any kind of meat, and it will ensure succulent and tender results every time. It's a technique you can easily master at home, and will change how you make stir-fry recipes.

What is velveting?
Velveting meat is essentially a process where you coat the meat in egg white, rice wine vinegar, corn starch, and salt and leave to marinate for about 30 minutes before cooking. The meat is then briefly cooked in a mixture of boiling water and oil, then strained and dried before stir-frying.

How does velveting make stir-fries better?
The method works by locking in the juices and keeps the meat moist when you cook it over a high heat. It is a little more work, but combining the marinade and the quick blanching in hot water ensures moist and succulent meat.

How to velvet meats for stir-frying:
For one pound of sliced meat (chicken, beef, or pork):

Whisk together one egg white, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, and 1 teaspoon kosher salt. Add the meat and stir to coat. Cover and marinate in the fridge for about 30 minutes.

Bring water and oil to a boil over high heat, then reduce heat to medium.
Strain away the marinade and discard. Add chicken pieces to the pot and boil until the chicken is white on the outside but still raw in the middle.
Strain off excess liquid and proceed with your stir-fry recipe, or store meat in an air-tight container in the fridge for a few hours until ready to use.

Stir-Fry Recipes to Try
Try the technique on these Asian stir-fry recipes where velveting would enhance the flavor and texture:

This velveting technique works with any type of meat.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 14, 2022, 05:57:03 PM
Quick Beef Stir-Fry
Quick and easy beef stir-fry. I make this on my busiest weeknights...Recipe by inesgosner

Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 4

Ingredients
2 tablespoons vegetable oil

1 pound beef sirloin, cut into 2-inch strips

1 ½ cups fresh broccoli florets

1 red bell pepper, cut into matchsticks

2 carrots, thinly sliced

1 green onion, chopped

1 teaspoon minced garlic

2 tablespoons soy sauce

2 tablespoons sesame seeds, toasted

Directions
Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.

Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.
Title: Re: What's for dinner? 2020
Post by: Amy on October 15, 2022, 11:01:21 AM
Microwave Chocolate Mug Cake
This chocolate mug cake is made in the microwave for a fudgy, chocolaty treat that is truly decadent. It's a great recipe for nights when I need a yummy dessert that's ready in less than 10 minutes! Add a few chocolate chips to make it extra rich and gooey.
Recipe by safinabakes1231
Prep Time: 5 mins
Cook Time: 2 mins
Total Time: 7 mins
Ingredients
¼ cup all-purpose flour

¼ cup white sugar

2 tablespoons unsweetened cocoa powder

⅛ teaspoon baking soda

⅛ teaspoon salt

3 tablespoons milk

2 tablespoons canola oil

1 tablespoon water

¼ teaspoon vanilla extract

Directions
Mix flour, sugar, cocoa powder, baking soda, and salt together in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.

Cook in the microwave until cake is done in the middle, about 1 minute 45 seconds.

Variation:
For a healthier version, use 1 1/2 tablespoons of plain unsweetened applesauce instead of canola oil, and use 3 tablespoons plus 1 teaspoon of water instead of milk.

Nutrition Facts
 
calories
603
 total fat 30g  saturated fat 3g  cholesterol 4mg  sodium 470mg  total carbohydrate 82g  dietary fiber 4g  total sugars 53g  protein 7g  vitamin c 0mg  calcium 73mg  iron 3mg  potassium 270mg
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 20, 2022, 01:33:44 PM
How To Air Fry Chocolate Chip Cookies, According to a Professional Baker

A gooey center with perfectly crisp edges? Sounds like the perfect bake to us! 
By Leah Goggins...October 19, 2021

It's like Ina Garten once said: "You can be miserable before you have a cookie and you can be miserable after you eat a cookie but you can't be miserable while you are eating a cookie." And this trick for baking the best cookies is perfect for when you're just serving one or two.

Zoë Kanan, a New York City-based baker, just shared her secret for gourmet-level single-serve cookies: baking them in an air fryer.

In a blog for King Arthur Baking, Kanan writes that the air fryer is basically like a tiny, powerful convection oven, so it bakes cookies to a perfect consistency. The outside of the cookies crisp into sweet, crunchy edges, while the inside of the cookies stay fudgey and indulgent.

The first part of Kanan's trick is lining the bottom of the air-fryer basket with a small piece of foil, large enough to cover whatever surface the cookies might touch but small enough not to be blown around by your air-fryer fan.

If you're using room temperature cookie dough, Kanan recommends air frying four cookies or fewer at 350°F for around 10 minutes. If you're using cookie dough from your fridge or freezer, you'll want to lower the temperature to 270°F and air fry the cookies for 11-13 minutes. And don't worry about preheating—these cookies can go right into your air fryer whenever you're ready.

The most important step, Kanan writes, is giving the cookies five minutes to sit after baking. While the cookies may look totally delicious while piping hot, they need time to crisp up at room temperature so they don't fall apart. They'll still be warm and gooey when the five minutes is up—just a little safer to eat.

While Kanan uses the King Arthur Chocolate Chip Cookie recipe in her explanation, she also says it will work with just about any cookie that you want to stay soft in the middle—including brownie cookies, oatmeal cookies, and even our favorite Brown Butter Chocolate Chip Cookies.





Title: Re: What's for dinner? 2020
Post by: patricia19 on October 20, 2022, 01:40:05 PM
Chocolate Chip Cookies

RECIPE BY PJ HAMEL

EVERYONE has a favorite chocolate chip cookie recipe; this is ours. These golden cookies are packed with chips and loaded with buttery flavor. They walk the line nicely between crunchy and chewy: the edges are crisp, while the center is "bendy."


PREP 12 mins BAKE 12 mins TOTAL 36 mins YIELD 36 cookies

Ingredients

2/3 cup (142g) light brown sugar, packed
2/3 cup (131g) granulated sugar
8 tablespoons (113g) unsalted butter
1/2 cup (92g) vegetable shortening
3/4 teaspoon salt, (use 1/2 teaspoon salt if you use salted butter)
2 teaspoons King Arthur Pure Vanilla Extract
1/4 teaspoon almond extract, optional
1 teaspoon cider vinegar or white vinegar
1 teaspoon baking soda
1 large egg
2 cups (240g) King Arthur Unbleached All-Purpose Flour
2 cups (340g) semisweet chocolate chips*
*For cookies with extra chocolate in every bite, use up to 16 ounces (2 2/3 cups) chocolate chips.


Instructions

Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.

Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.

Mix in the flour, then the chips.

Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.

For enticing salty-sweet flavor, sprinkle a touch of sea salt atop the cookies before putting them in the oven, if desired.

Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde.

Remove the cookies from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough.

Store cookies, well wrapped, at room temperature for up to 5 days; freeze for longer storage.

Tips from our Bakers

Want to make these gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.

To make mocha chocolate chip cookies, add 1/2 teaspoon espresso powder to the dough along with the salt.
To bake extra-big, bake sale-style (5") cookies, scoop the dough in scant 1/3-cupfuls onto the baking sheets. Bake for 13 to 14 minutes (if the dough hasn't been refrigerated), or 17 to 18 minutes (if it's been refrigerated).
For a deeper flavor — more toffee/caramel than vanilla — refrigerate the dough, covered, for 24 to 48 hours before scooping and baking. Bake until the cookies are brown around the edges with just a bit of pale center, about 12 minutes.

Title: Re: What's for dinner? 2020
Post by: Amy on October 21, 2022, 07:10:50 AM
I will try the airfryer cooking..thank you.
one could make rolls and just bake up a few at a time....well the thought was there. :2funny:

Title: Re: What's for dinner? 2020
Post by: Amy on October 21, 2022, 10:48:30 AM
YIELD: 8 SERVINGS
Easy Deep Dish Apple CrispEasy Deep Dish Graham Cracker Apple Crisp
Easy Deep Dish Apple Crisp - This is one of the best apple crisp recipes I have ever tried and it's because of a unique ingredient in the crumb topping.

Rock Recipes

PREP TIME
25 minutes
COOK TIME
1 hour
TOTAL TIME
1 hour 25 minutes


Ingredients
8 large apples, peeled, cored, and cut into thick wedges
2/3 cup brown sugar
1 rounded tbsp corn starch
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup melted butter
1/4 cup apple juice
1 tsp vanilla extract
For the crumb topping
1 cup flour
1 cup graham cracker crumbs
1/2 cup brown sugar
1 tsp baking powder
3/4 cup butter
Instructions
To prepare the apple layer
Mix together the brown sugar, corn starch, cinnamon and nutmeg until well combined, then toss together with the prepared apples.
Next, pour the apple juice, melted butter and vanilla extract over the apples and toss together gently. Pour the apples into a greased 10 inch deep dish pie pan or a 9x13 baking dish.
To prepare the crumb topping.
Mix together the flour, graham cracker crumbs, brown sugar and baking powder well.
Using your hands, rub the butter thoroughly through the dry ingredients.
When the butter is fully incorporated press t the crumble mixture together in handfuls so that it holds together and break off chunks of crumble about the size of the top of your forefinger, all over the top of the prepared apples. Press down very lightly and bake for about 50-60 minutes at 350 degrees or until the top is golden brown and the apples are bubbling.
Let stand for 15 minutes before serving. A scoop pf really good vanilla bean ice cream is incredible with this crisp.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 21, 2022, 01:09:28 PM
Regarding rolls, it's when you first tear apart the roll, and the butter leaks out, and the steam rises...how can you eat just one  :-\ 
Title: Re: What's for dinner? 2020
Post by: Amy on October 21, 2022, 02:32:58 PM
 :noway:  One is just a tease!!!
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 21, 2022, 03:13:59 PM
That primitive part of the brain kicks in, and before you know it, you're staring at an empty plate...
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 21, 2022, 03:19:12 PM
Brown Butter Chocolate Chip Cookies

These are unlike any chocolate chip cookie you've had before.
By Southern Living Editors...  Updated on September 27, 2022

Active Time: 15 mins Total Time: 1 hrs 50 mins Yield: Makes about 2 1/2 dozen

Ingredients

3/4 cup (6 oz.) salted butter

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 1/4 cups (about 9 5/8 oz.) plus 2 Tbsp. all-purpose flour

1 teaspoon baking soda

3/4 teaspoon table salt

1 (12-oz.) pkg. semisweet chocolate chips

1 cup chopped toasted pecans (optional)

Directions
Melt butter in a small heavy saucepan over medium, stirring constantly, until butter begins to turn golden brown, 6 to 8 minutes. Immediately remove saucepan from heat, and pour butter into a small heatproof bowl. Cover and chill until butter is cool and begins to solidify, about 1 hour.

Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Beat browned butter, brown sugar, and granulated sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Add eggs and vanilla, beating until blended, about 30 seconds.

Stir together flour, baking soda, and salt in a small bowl; gradually add to browned butter mixture, beating on low speed, until just blended. Beat in chocolate chips and pecans until just combined.

Using a 2-tablespoon cookie scoop, scoop and drop cookies 2 inches apart on prepared baking sheets. Bake cookies in preheated oven in batches, 1 baking sheet at a time, until cookies are golden and set around the edges, 11 to 13 minutes per batch. Transfer cookies to wire racks; let cool completely, about 15 minutes.

Title: Re: What's for dinner? 2020
Post by: patricia19 on October 21, 2022, 03:22:55 PM
Notes on Brown Butter Chocolate Chip Cookies

Key Ingredients
These ingredients aren't too different from what you use for classic chocolate chip cookies. It's just how you use them that makes them so special.

Browned butter
The browned butter is what really sets these cookies apart from your standard chocolate chip cookies. It adds a rich, nutty flavor to the cookies.

In this recipe, we brown the butter, then let it cool to room temperature and partially solidify before mixing it into the cookie dough. It's crucial to let the butter cool for approximately 1 hour before adding it to the dough—using hot, melted butter will yield greasy dough and cause the cookies to spread too much when baked. By allowing the butter to solidify before adding it to the dough, you're able to bake the cookies immediately—no chill time required.

Since the butter requires at least one hour to chill (this time will depend on the temperature of the room), you'll want to plan to brown the butter a bit ahead of time to allow it sufficient time to cool. To speed up the process, you can store the browned butter in the freezer until it's chilled—just be sure to keep an eye on it, as you don't want the brown butter to get icy.

Brown sugar and white sugar
The ratio of brown sugar to white sugar will impact the overall texture and flavor of your cookies. In this recipe, we opt for more brown sugar than white sugar (a 2:1 ratio). A higher percentage of brown sugar draws out the rich, molasses-y flavor of the brown butter, yielding a cookie with notes of butterscotch.

All-purpose flour
No fancy flours here. Some cookie recipes call for cake flour, which makes baked goods more tender; or bread flour, which makes baked goods denser. All-purpose flour is the perfect happy medium for these cookies. After adding the wet ingredients to the flour mixture, be sure to mix the dough until just combined—more on the dangers of overmixing below.

Chocolate chips and pecans
Semisweet chocolate chips are our top pick for this recipe, as they don't overwhelm the dough with sweetness. However, this dough would also taste great with chopped dark chocolate. The pecans are optional, but they bring a touch of Southern flair to these anything-but-average chocolate chip cookies.

How To Make Brown Butter
Brown butter is made by melting butter and caramelizing the milk solids, turning the butter a lovely golden-brown hue and imparting a deep, nutty flavor. The trickiest part of making brown butter is choosing just the right moment to remove it from the heat. Too early, and your butter will be pale and lack flavor; too late and the milk solids will burn, creating ash-like flecks as opposed to the desired caramelized hue.

Start by melting your butter in a small, heavy saucepan over medium heat. Using a thick-bottomed saucepan will prevent the butter from scorching—we want it browned, not burnt. Resist the urge to crank the heat up; maintaining a medium heat throughout the cooking process (roughly 6 to 8 minutes) yields even browning. Constant stirring will ensure that milk solids don't stick to the bottom of the saucepan—a metal whisk is particularly useful here, as it helps scrape up the solids that have settled.

Once the butter melts, bubbles will begin to form along the sides of the saucepan, a sign of the water evaporating off. From here, the browning process will happen very quickly. Continue to stir until the butter begins to turn golden brown. If your butter is bubbling violently, it might be difficult to gauge the color. You can remove it from the heat for a moment to allow the bubbling to subside and properly detect the color. Scent is another great way to determine when your butter has browned: Your kitchen will smell gloriously of toasted graham crackers.

As soon as you notice trails of golden-brown flecks in the butter, remove it from the heat, and transfer it into a heatproof bowl, which will stop the cooking process. Keep in mind that the butter will brown further as the milk solids settle, so if you're new to browning butter, err on the conservative side. If it's not sufficiently browned, you can always return it to the stove.

Congratulations—you've conquered the most challenging part of the recipe. Now it's just a matter of waiting for the butter to cool to assemble the cookie dough.




Title: Re: What's for dinner? 2020
Post by: Amy on October 21, 2022, 04:02:51 PM
Cinnamon Apple Bread

This is the absolute BEST Apple Bread on the internet. Swirled with cinnamon sugar and juicy apple pieces, try this Apple Bread recipe out and see why it has over 250 amazing reviews!


INGREDIENTS

1/2 cup packed light brown sugar
1 1/2 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup unsalted butter, softened
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup milk
1 large apple, peeled and finely chopped

INSTRUCTIONS

Preheat oven to 350 degrees.
Grease and flour a 9 x 5-inch loaf pan.
Mix brown sugar and cinnamon together in a bowl and set aside.
In a stand/hand mixer , combine white sugar and butter until smooth.
Add eggs and vanilla and continue to beat on medium speed until combined.
Add flour and baking powder, then milk.
Pour half the batter into the prepared pan.
Cover with half of the apples.
Pat apples into batter with the back of a spoon.
Sprinkle with half of sugar and cinnamon mixture.
Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.
Pat topping into the batter with the back of a large spoon.
Bake for 50 minutes or until toothpick inserted into the center comes out clean.

Cool in pan 10 minutes before transferring to a cooling rack.
Title: Re: What's for dinner? 2020
Post by: Amy on October 27, 2022, 10:42:37 AM
Raspberry Crumb Bars
These Raspberry Crumb Bars feature fresh or frozen berries...and they're the perfect fruity dessert for a warm summer day!
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Course: DessertCuisine: AmericanKeyword: bar, crumble, dessert, raspberry, summer Servings: 24 squares Calories: 195kcal Author: David
Ingredients
For the Crust
1 cup unsalted butter, melted
3 cups all-purpose flour
1 tsp baking powder
½ tsp cinnamon
½ cup granulated sugar
¾ cup brown sugar
2 large eggs beaten
1 tsp almond extract
For the Raspberries
¼ cup granulated sugar
1 Tbsp lemon juice
1½ Tbsp cornstarch
4 cups raspberries fresh or frozen  (can use raspberry jam also )
Instructions
Preheat oven to 375°F.
Lightly grease a 9"x13" baking pan.
Using a medium bowl, add melted butter, flour, baking powder, cinnamon, sugar and brown sugar; stir until well combined. Add beaten eggs and almond extract; stir until well combined.
Remove 1½ cups of this mixture and set aside. Press remaining mixture into prepared baking pan.
In a separate bowl, stir together the sugar, lemon juice and cornstarch. Add raspberries and gently stir until well combined. Spread raspberry mixture evenly into baking pan.
Crumble the remaining crust mixture evenly on top of raspberry layer. (Tip: It's ok to leave some of the crust in larger chunks here!)
Bake for 44-46 minutes, or until crumb topping is light golden brown. Let pan cool completely before slicing into bars. (Tip: The bars will be easier to slice if you refrigerate them first.)
Nutrition
Calories: 195kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 10mg | Potassium: 85mg | Fiber: 1g | Sugar: 13g | Vitamin A: 270IU | Vitamin C: 5.4mg | Calcium: 28mg | Iron: 1mg
Title: Re: What's for dinner? 2020
Post by: Amy on October 27, 2022, 01:48:33 PM
Oatmeal Cookie Bars Recipe

Ingredients
1 1/2 cups butter softened
3/4 cups sugar
1 1/2 cups brown sugar
3 teaspoons vanilla extract
3 eggs
3 cups rolled oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups chocolate chips

Instructions
In a large bowl, combine the sugars and butter and beat until creamy. Add in eggs and vanilla. Mix in flour, baking powder, baking soda, salt, and remaining ingredients, and combine well.
Pour half of the mixture into a greased 9x13 baking pan. Sprinkle the chocolate chips over the top. Pat the remaining batter on top of the chocolate chips. Bake at 350 degrees for 30 minutes or until oatmeal cookie bars are browned.
Cool, cut, and serve.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 29, 2022, 01:42:36 PM
How To Make French Toast Even Better than the Diner
Pay close attention; you'll always have the French toast you deserve.

The Kitchn's Tami Weiser

How To Make French Toast
Yield: Makes Makes 8 slices, about 4 servings

Ingredients

8 (3/4-inch- to 1/2-inch-thick) slices challah or brioche bread
6 large eggs
4 large egg yolks
1/2 cup heavy cream or half-and-half
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 tablespoons unsalted butter, divided
2 teaspoons canola or peanut oil, divided
Butter and maple syrup, for serving

Equipment

Casserole or baking dish
Wire whisk
Large nonstick skillet or frying pan
Wire rack
2 slotted spatulas

Instructions

Dry out the bread: Arrange a rack in the middle of the oven and heat to 285°F. Line a rimmed baking sheet with parchment paper. Place a wire rack on top. Arrange the bread on the rack in a single layer and bake for 12 to 15 minutes. This will not toast or brown the bread, but it will dry out the tops and bottoms. Remove the baking sheet from the oven.

Reduce the oven temperature: Reduce the oven temperature to 200°F (if your oven goes to 185°F, that's even better). Transfer the bread to a platter and reserve the baking sheet and rack.

Prepare the egg batter: In a 9x13-inch or 10x15-inch casserole dish or glass baking dish, whisk the eggs, egg yolks, cream or half-and-half, vanilla, cinnamon, and salt until frothy and completely combined.

Soak half the bread: Place 4 slices of bread into the egg mixture. Let sit without turning for 2 1/2 to 3 minutes for challah or 2 minutes for brioche. Use a slotted spatula to flip the bread over. Let the second side sit in the egg mixture for the same amount of time. (The objective is to have the bread keep its shape but get soaked through.) While the bread is soaking, prepare the pan.

Prepare the pan: Place 1 1/2 tablespoons of the butter and 1 teaspoon of the oil in a 14- to 16-inch nonstick frying pan or skillet. Heat over medium-low heat. When the butter is melted (past the foaming point), tilt to coat the pan.

Cook the French toast: Working with 1 slice at a time, lift the soaked bread out of the egg mixture with the slotted spatula, allow any excess to drip off for about 5 seconds, and place in the hot pan. Cook until golden-brown on the bottom, 1 1/2 to 2 minutes for a 3/4-inch-thick slice, or 1 to 1 1/2 minutes for a 1 1/2-inch-thick slice. Flip the bread over and cook until the second side is golden-brown, 1 1/2 to 2 minutes more. Reduce the heat as necessary if the bread is getting too dark too fast.

Soak the rest of the bread: While the first 4 slices are cooking, soak the remaining 4 bread slices in the egg batter.

Finish the first batch: Transfer the French toast to the reserved rack and baking sheet. Place the sheet in the oven to keep warm.

Refresh the pan: Wipe the pan clean with paper towels. Return the pan to medium-low heat. Add the remaining 1 1/2 tablespoons butter and remaining 1 teaspoon of oil and heat until the butter is fully melted.

Cook the remaining bread: Cook the remaining soaked bread slices. Serve immediately with butter and maple syrup.

Recipe Notes

Pan size: If your skillet is not big enough to hold 4 slices at a time in a single layer, soak and cook the French toast 2 slices at a time.

Storage: Store leftovers in an airtight container in the refrigerator for 1 day. The French toast can also be frozen in a single layer and then stored in a freezer bag for up to 3 months.

Tami Weiser is a writer, recipe developer, culinary educator, and caterer. She is a graduate of the Professional Culinary Arts program at the Institute for Culinary Education (ICE) in New York.



Title: Re: What's for dinner? 2020
Post by: patricia19 on October 29, 2022, 07:50:09 PM
Pumpkin-Oat Mini Muffins

These gluten-free pumpkin muffins are packed with oats and chocolate chips. Plus, these mini pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you'd rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.

Carolyn Malcoun...EatingWell Magazine, September/October 2018

Active: 15 mins Total: 45 mins Servings 24

Ingredients

1 ½ cups rolled oats

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

¼ teaspoon baking soda

¼ teaspoon salt

2 large eggs

1 cup unseasoned pumpkin puree

¾ cup packed dark brown sugar

3 tablespoons grapeseed or canola oil

1 teaspoon vanilla extract

⅓ cup mini chocolate chips or chopped dried cranberries

Directions

Step 1
Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.

Step 2
Pulse oats in a blender until finely ground. Add baking powder, pumpkin pie spice, baking soda and salt; pulse once or twice to blend. Add eggs, pumpkin, brown sugar, oil and vanilla; puree until smooth. Stir in chocolate chips (or cranberries). Fill the prepared muffin cups two-thirds full.

Step 3
Bake the muffins until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 29, 2022, 07:55:11 PM
Blueberry Muffin Bars

With all the supersize muffins out there, portion control can be a challenge. These let you enjoy the flavors of a blueberry muffin, and easily keep track of what you eat.

Eating Well Test Kitchen

Active: 25 mins Total: 1 hr Servings: 32

Ingredients

Nonstick cooking spray

1 ¾ cups quick-cooking rolled oats

¾ cup all-purpose flour

¾ cup whole-wheat flour

¾ cup packed brown sugar (see Tip)

1 teaspoon apple pie spice

½ cup light butter (1 stick)

½ cup coarsely chopped slivered almonds

1 cup sugar-free blueberry preserves

½ teaspoon almond extract

Directions

Step 1
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with cooking spray; set aside.

Step 2
In a large bowl combine oats, all-purpose flour, whole-wheat flour, brown sugar and apple pie spice. Using a pastry blender, cut in light butter until mixture is crumbly. Transfer 3/4 cup of the crumb mixture to a small bowl; stir in almonds. Set aside.

Step 3
Press remaining crumb mixture into the bottom of the prepared pan. Bake for 10 minutes.

Step 4
In a small bowl stir together the preserves and almond extract. Carefully spread preserves evenly over crust. Sprinkle with reserved crumb mixture; press lightly.

Step 5
Bake for 20 to 25 minutes or until top is lightly browned. Cool completely in pan on wire rack. Lift from pan using foil and cut into bars. Wrap remaining bars in foil to store.

Tips
Tip: We do not recommend using a sugar substitute for the brown sugar for this recipe.
Title: Re: What's for dinner? 2020
Post by: Amy on November 02, 2022, 07:49:34 AM
YIELD: 8 SERVINGS

Rock Recipes

Easy Deep Dish Apple CrispEasy Deep Dish Graham Cracker Apple Crisp
Easy Deep Dish Apple Crisp - This is one of the best apple crisp recipes I have ever tried and it's because of a unique ingredient in the crumb topping.

PREP TIME
25 minutes
COOK TIME
1 hour
TOTAL TIME
1 hour 25 minutes


Ingredients
8 large apples, peeled, cored, and cut into thick wedges
2/3 cup brown sugar
1 rounded tbsp corn starch
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup melted butter
1/4 cup apple juice
1 tsp vanilla extract
For the crumb topping
1 cup flour
1 cup graham cracker crumbs
1/2 cup brown sugar
1 tsp baking powder
3/4 cup butter  ( I melted this as it is much easier to mix in)

Instructions

To prepare the apple layer
Mix together the brown sugar, corn starch, cinnamon and nutmeg until well combined, then toss together with the prepared apples.
Next, pour the apple juice, melted butter and vanilla extract over the apples and toss together gently. Pour the apples into a greased 10 inch deep dish pie pan or a 9x13 baking dish.(used 2  6x9" tin foil pans , one to eat and one for the freezer for later)

To prepare the crumb topping.
Mix together the flour, graham cracker crumbs, brown sugar and baking powder well.
Using your hands, rub the butter thoroughly through the dry ingredients.
When the butter is fully incorporated press t the crumble mixture together in handfuls so that it holds together and break off chunks of crumble about the size of the top of your forefinger, all over the top of the prepared apples. Press down very lightly and bake for about 50-60 minutes at 350 degrees or until the top is golden brown and the apples are bubbling.
Let stand for 15 minutes before serving. A scoop pf really good vanilla bean ice cream is incredible with this crisp.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 05, 2022, 12:20:29 PM
Refrigerator Pickles

These crisp pickles from Jane Reslock Feist, a mom in Mandan, North Dakota, don't require canning tricks.

Everyday Food, July/August 2008

Prep: 10 mins Total: 40 mins Yield: Makes 3 quarts

Ingredients

2 pounds Kirby cucumbers, sliced 1/2 inch thick on the diagonal (about 8 cups)

1 medium Vidalia or other sweet onion, sliced 1 inch thick

2 celery stalks, sliced 1/2 inch thick on the diagonal

Coarse salt

2 cups sugar

1 cup cider vinegar

1 teaspoon celery seed

1 teaspoon mustard seed

Directions

Step 1
In a colander set over a medium bowl, toss cucumbers, onion, and celery stalks with 1 1/2 teaspoons salt. Set aside to drain, 30 minutes, tossing occasionally. In a small bowl, combine sugar, vinegar, celery seed, and mustard seed; stir until sugar is dissolved.

Step 2
Divide cucumber mixture among clean jars or airtight containers, and pour vinegar mixture over. Refrigerate at least 8 hours (or up to 2 weeks).
Title: Re: What's for dinner? 2020
Post by: Amy on November 05, 2022, 04:45:42 PM
Patricia, thank you! I will print this one off to try. I did try one refigerator pickle and it was really good, even Kyle commented on it. I thought I had posted the recipe and went back to Sept so if I am repeating myself.......its ol age. :2funny:
Title: Re: What's for dinner? 2020
Post by: Amy on November 05, 2022, 04:46:49 PM
Refrigerator Bread and Butter Pickles
A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!
Course AppetizerCuisine American Prep Time 15 minsCook Time 5 minsResting 2 hrs 40 minsTotal Time 3 hrs Servings 4 cups of picklesCalories 308Author Michelle
Ingredients
5½ cups about 1½ pounds thinly sliced (about ¼-inch) pickling cucumbers
1½ tablespoons kosher salt
1 cup thinly sliced sweet onion
1 cup granulated sugar
1 cup white vinegar
½ cup apple cider vinegar
¼ cup light brown sugar
1½ teaspoons mustard seeds
½ teaspoon celery seeds
1/8 teaspoon ground turmeric
Instructions
Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.
Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.
Notes
I do not recommend using this recipe for canning or long-term storage.

I talked with a lady and she went ahead and canned this and said it was fine????
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 06, 2022, 12:55:58 PM
Air-Fried Chicken Cutlets with Pear & Blue Cheese Salad

Total Time 22 min Prep 15 min Cook 7 min Serves 4 Difficulty: Easy

Chicken cutlets are coated in a Parmesan crumb mixture and air-fried to delicious crispness in this lighter take on chicken Milanese. The cutlets are then served with a pile of lightly dressed veggies, fruit, cheese, and greens.

Ingredients

Cooking spray:  4 sprays

1 large egg

1/2 cup Panko breadcrumbs

2 Tbsp. Grated Parmesan cheese

1/4 tsp, freshly ground Black pepper

1 pound, four (4 oz) cutlets uncooked boneless skinless chicken breasts

5 cups baby arugula

3 cups frisee or other lettuce

1 medium, cored, thinly sliced pear

1/2 cup, sliced, thinly uncooked red onion

1/4 cup(s), crumbled blue cheese

1/4 Low fat red wine vinaigrette salad dressing


Instructions

Preheat an air fryer to 400°F.

In a shallow bowl, beat the egg with a fork.

On a small plate, combine the panko, Parmesan, and pepper.

Dip a chicken cutlet into the egg, allowing the excess to drip off. Then press the cutlet into the breadcrumb mixture and turn to coat.

Set aside and repeat with the remaining chicken.

Lightly coat the air fryer basket with cooking spray.

Lightly coat both sides of the chicken with cooking spray and arrange in a single layer on the basket. Air-fry, turning once, until golden and cooked through, about 7 minutes.

While the chicken cooks, in a medium bowl, combine the arugula, frisee, pear, onion, cheese, and dressing.

Serve the salad with the chicken, garnished with some black pepper.

Serving size: 1 cutlet and about 2 cups salad
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 06, 2022, 06:06:13 PM
Marry Me Chicken Recipe...Winner, Winner, One-Pan Chicken Dinner

By Laurel Randolph Updated on 04/20/22... Tested by Bahareh Niati

Prep: 12 mins Cook: 16 mins Total: 28 mins Servings: 4

While it's hard to trace the exact origins of the dish, marry me chicken lives up to its name—simply put, it's so good that it'll make anyone you serve it to proclaim "marry me!"

The dish begins with chicken cutlets. If you can't find them at the store, simply slice a couple of large chicken breasts in half to make your own. They brown quickly before the garlic, Parmesan, and sun-dried tomato sauce is made in the same pan.

Topped with fresh basil or parsley, it looks as good as it tastes. Serve over freshly cooked pasta, rice, polenta, or with crusty bread to soak up the sauce.

Whether you're seeking matrimony or not, this one-pot, easy chicken dish is a weeknight winner. It's ready in under 30 minutes and only dirties one pan, but it feels like a treat. Serve marry me chicken for a special occasion or just any old night; either way, you'll say "I do."

"This recipe was flavorful, creamy and comforting. The addition of basil leaves made it taste fresh and more complex. I love that it's ready in 30 minutes which is perfect for busy weeknights. I served the chicken with some leftover white rice, and it was delicious!" —Bahareh Niati

Ingredients

3 tablespoons all-purpose flour
1/2 teaspoon kosher salt, more to taste
4 chicken breast cutlets (1 to 1 1/2 pounds)
2 tablespoons olive oil
3 cloves garlic, minced or finely grated
1/4 cup dry white wine
3/4 cup low-sodium chicken broth
1/2 cup heavy cream
1/3 cup sun-dried tomatoes, coarsely chopped
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes, or to taste, more for garnish
1/2 cup freshly grated Parmesan cheese
1 tablespoon freshly squeezed lemon juice
2 tablespoons finely chopped fresh basil or parsley, for garnish


Directions

Stir together the flour and salt in a shallow bowl or plate. Lightly dredge each side of the cutlets in the flour mixture, shaking off any excess.

Heat a large skillet over medium-high heat. Add the olive oil to the hot pan and heat until it shimmers. Add the cutlets in a single layer and cook, undisturbed, until the bottom is golden brown and the chicken releases easily from the pan, 3 to 4 minutes.

Flip the chicken and brown on the other side until cooked through, 2 to 4 minutes more. Remove the chicken to a plate and set aside.

Reduce the heat to medium and add the garlic. Cook, stirring constantly until fragrant, about 30 seconds. Add the white wine and scrape any brown bits from the bottom of the pan. Simmer until you can no longer smell alcohol, about 1 minute.

Add the chicken broth, heavy cream, sun-dried tomatoes, oregano, and red pepper flakes. Bring to a simmer, then reduce the heat to medium-low to maintain a simmer.

Add a little Parmesan at a time, stirring after each addition, until all of it is melted. Add the lemon juice and stir to combine. Nestle the chicken into the sauce and simmer until warmed through and the sauce is thickened slightly, 4 to 5 minutes.

Taste the sauce for seasoning and adjust as needed. Serve garnished with fresh basil and a sprinkle of red pepper flakes.

Tips

If you're grating your own Parmesan cheese, make sure it is finely grated so that it easily melts into the sauce. If you're using store-bought shredded Parmesan instead, decrease the quantity to 1/3 cup since the grated pieces are larger. Let it come to room temperature before adding to the sauce.

We like sun-dried tomatoes packed in olive oil (and drained) best for this recipe, but any kind of sun-dried tomatoes will do.

Recipe Variations

Swap the chicken breasts for boneless, skinless chicken thighs and add a minute or two to the searing cook time and simmering cook time, ensuring they cook through.

If you don't have white wine, you can swap it for dry vermouth or for more chicken broth.

You can swap half or all of the heavy cream for half-and-half, but the sauce will not be as thick and luxurious.

Add some heat to this recipe by adding more red pepper flakes or a spoonful of Calabrian chile paste.

How to Store

Store marry me chicken in an airtight container in the fridge for up to three days. Reheat in 30-second increments in the microwave or in a pan on the stovetop.

We don't recommend freezing this dish since the sauce tends to separate upon defrosting.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 08, 2022, 01:14:41 PM
Apple Cider Donuts

Life would be boring if everyone agreed all the time, or if no one ever attempted homemade apple cider donuts. And so, we created this recipe with home kitchens in mind. It doesn't require professional-grade equipment or years of baking experience to master. An oil or candy thermometer will make frying easier, but it's possible to make this recipe without one. The key is to keep batches small—no more than two donuts in a nine-inch skillet at a time—and cook for less than a minute on each side.

Besides, if each donut isn't picture-perfect every time, they'll still taste great. Who can argue with that?

Ingredients:

• 1 cup apple cider
• 1½ cup all-purpose flour, plus more for shaping the donuts
• ¼ cup whole wheat flour
• ⅓ cup packed light brown sugar
• ¼ teaspoon cinnamon
• Pinch nutmeg
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 egg, at room temperature
• 3 tablespoons unsalted butter, melted and cooled
• 1½–2 cups vegetable, Canola, or other neutral frying oil

Directions:

1. Bring cider to a rolling boil in a small, uncovered saucepan. Reduce by half, about 8–10 minutes.

2. In a large bowl, whisk together flours, sugar, spices, baking powder, salt, and baking soda. Set aside.

3. In a smaller bowl, whisk egg into melted butter and cooled and reduced cider. Whisk into dry ingredients until dough just comes together. Wrap in plastic wrap and refrigerate for one hour.

4. After the dough has rested, turn it out onto a floured surface and use your hands to press it into ½-inch thickness. Use a three-inch donut cutter (or Mason jar!) to cut into 3-inch rounds, reserving the holes.

5. Line a plate with a paper towel or set a cooling rack over parchment paper. Heat oil to 325°F in a heavy-bottomed skillet with high sides or large stock pot, and then reduce burner to medium. Fry two donuts at a time, using a fish spatula or spider strainer to flip them after approximately one minute in hot oil. After they've cooked less than one minute on each side, remove them and place them on the prepared plate or cooling rack. Repeat with remaining donuts, and then the holes in one batch. Serve warm.

Title: Re: What's for dinner? 2020
Post by: patricia19 on November 11, 2022, 03:25:52 PM
Papas Rellenas - Stuffed Potato Balls

By Hector Rodriguez Updated on 09/3/21...Tested by Diana Rattray

Prep: 30 mins Cook: 50 mins Total: 80 mins Servings: 12 to 16 servings  papas rellenas

This recipe for fried potato balls, known as papa rellenas, is stuffed with seasoned ground beef, tomato sauce, and spices. A favorite Caribbean street food, there are many versions of fried or baked potato balls with a variety of fillings throughout the Caribbean. In this recipe, the potato balls are shaped into a ball and deep-fried. Plan ahead and simply make a larger batch of mashed potatoes and use the leftovers for these potato balls.

These potato balls can be made in whatever size that you want, whether it be large or small. Miniature potato balls are perfect for snacks, appetizers, or party trays. Large papas rellenas make a filling lunch, side dish, or hand-held snack.

Have some dipping sauce on hand to dunk these into. Try some hot sauce, or for a milder dip, ranch dressing or a roasted aioli dip would be good.

"The papas rellenas were delicious, especially dipped in ketchup. Make sure to let the potatoes cool and dust your hands with cornstarch to keep the mixture from sticking to them. Also, because sofrito can be a bit salty, I recommend tasting the filling before adding salt." —Diana Rattray


Ingredients

2 pounds hot mashed potatoes
2 large eggs, lightly beaten
3 tablespoons butter or margarine
2 teaspoons cornstarch, plus more for dusting
2 tablespoons olive oil
1 pound ground beef
4 tablespoons sofrito
4 tablespoons tomato sauce
2 teaspoons dried oregano
1 teaspoon salt, or to taste
Vegetable oil, for deep frying

Directions

Gather all of the ingredients

Mix together the hot mashed potatoes, eggs, butter and 2 teaspoons of cornstarch. Set aside and let cool.

In a frying pan, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink, stirring to break up the meat, 6 to 8 minutes.

Add the sofrito, tomato sauce, oregano, and salt to the cooked ground beef. Mix thoroughly. Turn the heat to low and simmer for 10 to 15 minutes. Remove from heat and allow to cool.

Dust your hands lightly with cornstarch. Spread a spoonful of the potato dough mix in the palm of your hand. Make an indentation in the middle and stuff it with the meat mixture.

Cover the filling with more potato dough. Shape into a ball. Dust the ball lightly with the remaining cornstarch.

Repeat until mix is used up.

Fill a pot with 2 inches of oil and heat to 370 F. Deep fry the stuffed potato balls until golden, about 6 to 8 minutes.

Remove and drain on paper towels.

TipsMake sure the potatoes are completely cooled before shaping the papas rellenas.
If the potato dough is still too soft and sticky, add a little more cornstarch. It might also help to place a sheet of plastic wrap on your hand to keep the potato mixture from sticking.
When adding the papas rellenas to the hot oil, gently move them around for a few seconds to keep them from sticking to the pan or frying basket.
The internal temperature of the papas rellenas should be about 160 F to 165 F when done.
If you have leftover filling, use it to make tacos or add it to a grilled cheese sandwich or mac and cheese.


Recipe Variations

There are a few things you can do to change up this recipe, here are just a couple:
Omit the ground beef and stuff with cheese, or just leave out the beef.
Add some chopped onions into the ground beef mixture when cooking.
How to Store
Refrigerate leftover papas rellenos for up to 3 days.
To reheat, place them on a rack in a rimmed sheet pan and heat them in a 400 F oven for about 10 minutes, or until they reach an internal temperature of 165 F.

Why Do My Potato Balls Fall Apart?
Let the mashed potato mixture cool down before stuffing them and forming into a ball for deep frying. If they are warm, they will fall apart, and not hold the shape. Step away and let the potatoes cool. Patience is key to making these potato balls.



Title: Re: What's for dinner? 2020
Post by: patricia19 on November 11, 2022, 03:36:19 PM
Easy Turkey Meatloaf

By Diana Rattray Updated on 09/21/22... Tested by Julia Hartbeck

Prep: 10 mins Cook: 55 mins Total: 65 mins Servings: 6 to 8 servings Yield: 1 large meatloaf

Homemade meatloaf is classic comfort food, and this turkey meatloaf is a perfect example. To make this meatloaf, all you need are ground turkey, breadcrumbs, eggs, and a few pantry staples and seasonings you likely have on hand.

Ground turkey's mild, pleasant flavor makes it a terrific blank canvas for different textures and flavorings. Various herbs and spices are more evident in a turkey meatloaf, while in a beef meatloaf, the seasonings may be somewhat overwhelmed by the more robust flavor of the beef.

Feel free to play with the seasonings in this loaf—try 1 teaspoon of an Italian herb blend along with about 1/4 cup grated Parmesan cheese, or add a teaspoon of Tex-Mex or Cajun seasoning for a spicier meatloaf. Poultry seasoning is another great choice that goes particularly well with turkey.

Serve turkey meatloaf with a side of baked, roasted, or mashed potatoes or sweet potatoes; and steamed or sautéed vegetables, such as green beans, broccoli, corn, or carrots. Choose freshly baked biscuits, soft rolls, or garlic bread for bread. Mashed or riced cauliflower is an excellent side dish option for lower-carb diets.

"A delicious alternative to the traditional pork or beef meatloaf. Try not to overwork the mixture with your hands, to ensure the meatloaf stays as juicy as possible. You could also use a mix of both ground turkey thigh and breast meat for extra flavor." —Julia Hartbeck

Ingredients

2 large eggs
2 tablespoons milk
3/4 cup homemade or store-bought breadcrumbs
2/3 cup ketchup, divided
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon fine salt
1/2 teaspoon ground black pepper
2 pounds ground turkey

Steps to Make It

Gather the ingredients.

Position a rack in the center of the oven and heat to 350 F. Line a rimmed baking sheet with foil. Set aside.

Combine the eggs, milk, breadcrumbs, 2 tablespoons ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper in a large bowl. Mix to blend thoroughly.

Pat any excess moisture from the ground turkey with paper towels. Add it to the bowl. Gently knead the mixture together until just combined.

Transfer the turkey meatloaf to the prepared baking sheet. Shape it into an oval loaf, about 5 by 8 inches.

Spread the remaining 9 tablespoons of ketchup over the meatloaf. Optional, salsa, hot sauce, Worcester sauce

Bake the meatloaf until it reaches an internal temperature of 160 F, 50 to 60 minutes.

Remove the meatloaf from the oven and let it rest for 10 to 15 minutes before transferring it to a platter and slicing.

Recipe Tips

This meatloaf is glazed, which helps to keep it moist. If you are not glazing the meatloaf, cover it with foil for the first 35 to 40 minutes of baking. Remove the foil 15 to 20 minutes before it's done to allow the meatloaf to brown.

If you have leftovers, use them to make meatloaf sandwiches or crumble and add it to other dishes, such as hash, quiche, pizza, or potato or pasta casseroles.

Make Ahead

To make the meatloaf a day in advance, prepare the meat mixture as instructed, cover it with foil or plastic wrap, and refrigerate it until you are ready to bake. Shape and bake it as directed, adding 5 to 10 minutes to the total baking time.

Variations

Add texture and boost the onion flavor with about 1/2 cup of sautéed finely chopped onions.
Instead of ketchup, use chili sauce—a tomato-based sauce you can find next to the ketchup in the grocery store.

Replace the ketchup in the meatloaf mixture with sriracha or chili-garlic sauce.

Swap out the garlic powder with 3 cloves of minced garlic.

Add color to the loaf with 2 tablespoons of chopped fresh parsley.

For a low-carb meatloaf, replace the breadcrumbs with purchased keto breadcrumbs, almond flour, or crushed pork rinds.


How to Store

Refrigerate leftover turkey meatloaf in an airtight container within 2 hours and consume within 4 days.

To freeze whole or sliced meatloaf, wrap tightly in foil and then place it in a resealable freezer bag. Defrost frozen meatloaf in the refrigerator overnight. You can also freeze raw meatloaf.

The oven is the best way to reheat leftover turkey meatloaf. Place the meatloaf or slices in a shallow baking dish with a few tablespoons of broth or water and cover tightly with foil. Heat in a preheated 300 F oven for 20 minutes, or until warmed throughout. The USDA recommends a minimum internal temperature of 165 F for leftovers.

Meatloaf FAQ's

What can I use in meatloaf besides breadcrumbs?

Crushed crackers, pretzels, corn flakes, potato chips, rolled or quick oats, and cooked rice all work well in meatloaf. If using salted crackers, pretzels, or potato chips, reduce the salt to 3/4 teaspoon.


Why does my turkey meatloaf fall apart?

You may find your meatloaf is crumbly or falling apart if you used too many breadcrumbs or not enough eggs. The eggs help bind a meatloaf while breadcrumbs improve the texture and make it more tender. Overcooking can also cause a dry, crumbly meatloaf.

Title: Re: What's for dinner? 2020
Post by: patricia19 on November 14, 2022, 12:20:59 AM
Anthony Bourdain's Business Turkey

Anthony Bourdain's Thanksgiving turkey is as simple as it gets. He suggests making two birds—one that you can parade at the table, dressed up "like a showgirl, with chop frills and elaborate fruit garnishes on a bed of old-school parsley or kale," and another that's already carved in the kitchen, ready to be served.  By Anthony Bourdain  Updated on November 1, 2016

Active Time: 15 mins Total Time: 2 hrs 45 mins  Yield: 10 to 12

Ingredients

One 14-pound turkey, neck reserved for stock and giblets reserved for stuffing

3 tablespoons unsalted butter, melted

Kosher salt

Pepper

Directions

Preheat the oven to 425°. Set a V-shape rack in a roasting pan.

Brush the turkey all over with the butter and season with salt and pepper.

Set the turkey in the rack breast side up and add 2 cups of water to the pan.

Roast the turkey for about 2 hours, basting occasionally, until golden and an instant-read thermometer inserted in the inner thigh registers 165°.

Transfer the turkey on the V rack to a baking sheet and let rest for 30 minutes. Pour the pan drippings into a bowl and reserve for the stuffing. Carve the turkey, arrange on a platter and serve.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 14, 2022, 12:29:01 AM
Anthony Bourdain's Stunt Turkey

Active Time: 15 mins Total Time: 2 hrs 45 mins Yield: 8 to 10

Ingredients

One 10-pound turkey, neck reserved for stock and giblets reserved for stuffing

2 tablespoons unsalted butter, melted

Kosher salt

Pepper


Directions

Preheat the oven to 425°. Set a V-shape rack in a roasting pan. Brush the turkey all over with the butter and season with salt and pepper.

Set the turkey in the rack breast side up and add 2 cups of water to the pan.

 Roast the turkey for about 2 hours, basting occasionally, until golden and an instant-read thermometer inserted in the inner thigh registers 165°.

Transfer the turkey on the V rack to a baking sheet and let rest for 30 minutes.

Pour the pan drippings into a bowl and reserve for the stuffing.

Transfer the turkey to a platter.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 14, 2022, 12:33:48 AM
Anthony Bourdain's Three-Day Thanksgiving Strategy

According to Anthony Bourdain, adopting the following three-day strategy is the key to a relatively easy, smooth-running, conflict-free Thanksgiving....By Anthony Bourdain 2016

Updated on November 2, 2022

Day 1

In the morning (or the week before Thanksgiving), buy everything you'll need, store it in an organized fashion and cross-check it against your recipes to make sure there isn't anything you've forgotten. You'll want both a small "stunt turkey" and a large "business turkey," which, if frozen, will require defrosting immediately.

Make your stock. This means buying a separate bag of wings and necks to prep the stock that will give the stuffing its essential turkey flavor and provide the base for what you probably call gravy but what is, in fact, a sauce.

Leave the bread out to get stale for stuffing.

Day 2

Turn your turkey stock into turkey sauce or, if you must, "gravy."

Assemble and bake the stuffing, covered, so that it doesn't yet brown at all.

Make your cranberry relish and store it in a container in the fridge.

Knock out your side dish prep. Trim and halve your brussels sprouts, blanch and trim your baby onions, dice your slab bacon and scrub your potatoes. Label, group, and refrigerate everything so you can quickly finish the side dishes tomorrow while the birds roast.

Brussels sprouts are at their peak during the cool months of fall. From brussels sprouts and smoky onions on cheddar toast to fresh brussels sprout slaw with ginger gold apple, here's a variety of recipes.

Day 3

Roast the stunt turkey. This is the pretty one that you'll display for your guests. Ready your garnishes and feel free to dress up the bird like a showpiece.

Finish your side dishes while the turkey roasts. Potatoes just need to be peeled. You can get everything done on the stovetop while the birds are cooking and hold the sides for quick reheating just before dinner.

Roast the business turkey, then dismantle it.

Jack your stuffing with turkey grease and brown it, uncovered, in a hot oven.

Display the stunt turkey in all its glory, which should elicit much oohing and aahing from your guests. Then whisk it into the kitchen, presumably to be carved.

In the relative privacy of your kitchen, pull out your business turkey, which is ready to slice, and get busy. No embarrassing or inept hacking at a whole turkey while your family looks on with horror. This bird is ready to serve.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 14, 2022, 01:07:23 AM
Pull-Apart Cheesy Onion Bread

This recipe is as fun to eat as monkey bread (little balls of yeast dough that are baked in a pan together, then pulled apart at the table) but a lot less time-consuming to make. Grace Parisi spreads her buttery biscuit dough with a savory onion-Gruyère mixture, stacks layers of it sideways in a loaf pan, then bakes it until golden and fluffy...By Grace Parisi  Updated on September 6, 2022

Active Time: 20 mins Total Time: 1 hrs 10 mins Yield: 1 9-inch loaf

Ingredients

1 ½ cold unsalted butter (1 stick cubed)

1 large onion (finely chopped)

1 tablespoon poppy seeds

Kosher salt and freshly ground pepper

1 cup coarsely shredded Gruyère cheese (3 ounces)

2 cups all-purpose flour (plus more for dusting)

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

Directions

Preheat the oven to 425°. Butter a 9-by-4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.

Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.

Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.

Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.

Make Ahead
The unmolded loaf can be stored at room temperature for up to 2 days. Rewarm before serving.

Title: Re: What's for dinner? 2020
Post by: patricia19 on November 14, 2022, 01:12:45 AM
Red Skin Potato Mash

No need to peel potatoes. Leaving the skin on these potatoes gives this fluffy, creamy dish a nice added crunch alongside thinly sliced scallions... By Marcia Kiesel  Updated on February 1, 2019

Active Time: 15 mins Total Time: 40 mins Yield: 12

Ingredients

6 pounds red potatoes, scrubbed and cut into 2-inch chunks

Salt

2 sticks (1/2 pound) unsalted butter, softened

2 cups warmed milk

2 scallions, thinly sliced

Freshly ground pepper

Directions

Put the potatoes in a large pot and cover with water. Cover the pot and bring to a boil. Add a large pinch of salt and boil, uncovered, over moderately high heat, until fork tender, about 25 minutes. Drain the potatoes and return to the pot.

Shake the pot over moderately high heat to dry the potatoes. Off the heat, lightly mash the potatoes. Add the butter and milk and mash until incorporated. Stir in the scallions, season with salt and pepper and serve.

Make Ahead

The mashed potatoes can be made early in the day. Cover and keep warm, then reheat gently, adding more warm milk if the potatoes seem stiff.


Title: Re: What's for dinner? 2020
Post by: patricia19 on November 17, 2022, 01:49:44 AM
PUMPKIN BUTTER...Published: Oct 20, 2022, by Samantha Skaggs

Pumpkin Butter is a healthy, creamy, homemade recipe that's easy to make and delicious slathered on toast and waffles or stirred into oatmeal and smoothies!

Prep Time: 5 minutes Cook Time: 45 minutes Total Time: 50 minutes Servings: 32 (2-tablespoon) servings (approximately 1 quart total)

INGREDIENTS

3 ½ cups fresh Homemade Pumpkin Purée, OR store-bought canned pumpkin purée
¾ cup unsweetened apple juice/apple cider, OR water
⅔ cup pure maple syrup
2 teaspoons cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon salt
⅛ teaspoon ground cloves
1 ½ teaspoons lemon juice
½ teaspoon pure vanilla extract

INSTRUCTIONS

In a large, deep pot set over medium heat, combine the pumpkin purée, apple juice, maple syrup, cinnamon, nutmeg, ginger, allspice, salt, and cloves.

Bring to a low simmer and cook, frequently stirring, for 30 to 45 minutes or until thickened to your desired consistency. (In between stirring, partially cover the pot with the lid to minimize splattering while allowing steam to escape.)

Stir in the lemon juice and vanilla.

Allow cooling a bit before transferring it to an airtight container and storing it in the refrigerator.

Notes

Instead of homemade pumpkin purée, you may substitute 2 (15-ounce) cans of store-bought pumpkin purée.

Feel free to increase the maple syrup if you prefer sweeter pumpkin butter. Alternatively, if you use sweetened apple juice or cider, you may want to slightly reduce the maple syrup.

If you wish, you may replace the cinnamon, nutmeg, ginger, allspice, and cloves with 3 ½ teaspoons of Pumpkin Pie Spice.

The lemon juice adds brightness without actually being able to taste it. However, you may omit it if you don't have any.

This recipe splatters a lot at the beginning. I recommend making it in a big/deep pot and leaving the lid askew in between, stirring to minimize splatters while still allowing steam to escape. The stove's heat should be just enough to keep it bubbling, but it shouldn't be at a rapid boil. As the pumpkin butter cooks and thickens, the splattering should lessen.

Total cooking time will depend on how watery your pumpkin purée was to start and how thick you'd like your final pumpkin butter to be.

FDA guidelines deem it unsafe to can pumpkin butter. It will keep in the refrigerator for 2 to 3 weeks and it's okay to freeze it (tightly sealed) for 6 months to a year.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 17, 2022, 02:14:43 AM
SLOW COOKER SPLIT PEA SOUP....By Samantha Skaggs

Slow Cooker Split Pea Soup is warm, comforting, healthy, and hearty, loaded with ham, potatoes, and carrots. And best, it's easy to make since your crockpot does all of the work!

INGREDIENTS

The ingredients for this split pea soup recipe are simple and straightforward.

HOW TO MAKE SLOW COOKER SPLIT PEA SOUP

Dried green split peas. Yellow split peas will work if you can't find green. Either way, there's no need to soak 'em.

Ham. Diced. This recipe is a GREAT way to use leftover holiday ham! Better yet, if you still have a ham bone, simmering it right in the soup during cooking will add depth of flavor.

Potatoes. Peeled and diced.

Carrots. I shred my carrots, rather than dicing them, to further assist their melt-into-the-soup action.

Garlic. Minced. I always add extra!

Chicken broth or stock. Or feel free to sub vegetable broth. For most slow cooker recipes for broth, I use my old standby: Organic Better Than Bouillon chicken (or turkey, beef, or vegetable) base. It's pretty salty, so I initially use less than called for and then adjust to taste. And seldom do I feel the need to add more salt at the end when using Better Than Bouillon.

Bay leaf + fresh minced parsley. For flavor

Salt + freshly ground black pepper. To taste. How much salt you need to add at the end will depend on the saltiness of your ham and chicken broth.


This is seriously the easiest split pea soup recipe. The only real work involves a bit of chopping. Then, toss your ingredients into the crockpot and let them cook away all day!

Rinse and drain a pound of dried split peas, then place in the bottom of a slow cooker along with diced ham, potatoes, carrots, and garlic. Pour in chicken broth.

Add a bay leaf and fresh minced parsley.

Cover and cook on low for 8 to 10 hours...or on high for 4 to 5 hours.

Taste and add salt and pepper to taste. Enjoy!

ADJUSTING THE CONSISTENCY

It's easy to adjust the consistency of this Crockpot Split Pea Soup to your liking.

For a thinner soup, stir in a bit of additional broth.

For a thicker soup, use an immersion blender to puree some of the soup.

Alternatively, you can remove 1 to 2 cups of the soup to a blender, puree it, and then stir it back into the slow cooker. *** keep in mind that hot liquids can expand when blended, so be sure to crack the lid of the blender and cover the opening with a folded kitchen towel to prevent possible splatters and burns.***

TWEAKING THE RECIPE
Slow cooker soups like this Crockpot Split Pea Soup are infinitely customizable, so add whatever makes it appealing to your family.

Add other vegetables to this recipe since they end up cooking down enough to be somewhat incognito.  So increase or change up the veggies as you wish. You could toss in some celery or onions.

Additionally, you could opt to further boost the flavor of your Slow Cooker Split Pea Soup by stirring in a teaspoon of smoked paprika or a few generous dashes of hot sauce (such as Tabasco).

If you have smoked sausage (such as kielbasa), you can dice it up and add to your soup in lieu of the ham. You may opt to brown the sausage in a skillet before adding it to the soup, if you wish.

Diced smoked turkey is another possible substitute for the ham.

And finally, I personally love to stir a splash (about ½ teaspoon) of apple cider vinegar into my own bowl of split pea soup before enjoying it!


STORING SPLIT PEA SOUP

Leftover soup can be tightly covered and stored in the refrigerator for up to five days.

This split pea soup recipe can also be frozen for up to three months. Transfer to freezer-safe containers or freezer-thickness plastic bags. If using bags, squeeze out any extra air, spread soup into a thin layer, and freeze flat. You can later stack frozen bags or stand them up in the freezer like books on a shelf.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 17, 2022, 04:48:16 PM
Chicken and Dumplings

Chicken and dumplings is comfort food at its best! Start with a hearty chicken and vegetable stew, then add easy homemade dumplings that cook up light and fluffy...By ELISE BAUER Updated September 16, 2022

Tips for the Best Chicken and Dumplings
Making dumplings that are tasty, light, yet hold together isn't a given. The Bisquick dumpling version, although light and fluffy, tends to fall apart.

At the other end of the spectrum, my dad remembers his mother's dumplings which were, in his words "as hard as hockey pucks." Leftovers would be grated the following morning and fried up like potatoes.

The dumplings in this recipe are firm enough to hold together without disintegrating even after multiple reheats of the stew, yet still, manage to be light and fluffy. Below are some tips to achieve the best chicken and dumplings:

Don't peek! The key is to not peek into the pan while the dumplings are cooking. The dumplings need to gently steam in the simmering stew to result in a light texture.

Use cake flour: Using cake flour in place of all-purpose flour will also help the dumplings be lighter, as cake flour has less gluten than regular flour.

Brown the chicken: To coax more flavor into the stew base, we brown the chicken pieces before cooking them in the stew.

Make a roux: Browning the flour in a roux with rendered chicken fat will give the base more flavor, while thickening the stew.

PREP TIME
20 mins
COOK TIME
70 mins
TOTAL TIME
90 mins
SERVINGS
6 to 8 servings
You can substitute all-purpose flour for the cake flour. But use cake flour if you have it, and your dumplings will be fluffier.
The finished chicken and dumplings should be like a thick stew. If you would like yours thinner, add more chicken stock at the end.

Ingredients

For the chicken and vegetables

1 quart chicken stock, homemade or store-bought
3 to 3 1/2 pounds chicken thighs and breasts, skin-on, bone-in, trimmed of excess fat
2 teaspoons butter or extra virgin olive oil, or a combination of both
Salt
1 large onion, roughly chopped (about 2 cups)
2 to 3 ribs celery, trimmed and cut into 1/2-inch pieces (about 2 cups)
3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
1 teaspoon dried thyme
1/3 cup all-purpose flour
1/4 cup dry sherry or vermouth, optional
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
1 tablespoon heavy cream, optional
Ground black or white pepper

For the dumplings

2 cups (250g) cake flour (see recipe note)
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon, optional
2 tablespoons butter, melted
3/4 cup milk

Method

Heat the chicken stock:
Add the chicken stock to a medium pot and bring it up to a gentle simmer.

Heat the butter, sprinkle the chicken with salt and brown:
In a large (8-quart or larger) thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt.

Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.

Remove the skin, poach the chicken, and then cut into pieces:
Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock.

Poach the chicken in the stock until cooked through, about 20 minutes or so.

Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.


Sauté the vegetables:
Return the heat on the large pot to medium-high. When the pot is hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4 to 5 minutes.


Add the flour:
Add the flour and stir well. The flour will absorb the fat in the pot and will stick a little to the bottom. Reduce the heat to medium-low and stir the flour vegetable mixture constantly for 2 to 3 minutes. Do not let it burn.

Add the sherry and slowly add stock:
Get a ladle ready and have the pot of simmering chicken stock nearby. Add the sherry to the flour vegetable mixture. It will sputter and seize up.

Add a ladle of hot chicken stock and stir well. It will be goopy. Add another ladle, then another, stirring all the while, until the broth comes together.

Add the rest of the chicken stock and the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings.

Make the dumpling batter:
Whisk together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients.

Gently mix with a wooden spoon until mixture just comes together. (Note: do not over-mix or your dumplings will turn out too dense.)

Add the dumplings to the stew:
Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes.

Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.

If after 15 minutes the dumplings are still not cooked through (use a toothpick or skewer to test), then cover pan again and cook for another 5 to 10 minutes.


Finish the stew with peas, parsley, and cream:
Gently stir in peas, parsley, and cream, if using. Add salt and pepper to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to thicken the longer it sits.


Title: Re: What's for dinner? 2020
Post by: patricia19 on November 18, 2022, 06:29:48 PM
Chicken Sandwich Spread

By Diana Rattray... Updated on 07/28/21

Prep: 10 mins Total: 10 mins Servings: 4 servings

This chicken sandwich spread is a basic recipe, perfect for adding herbs, seasoning, and vegetables to make a customized sandwich filling. The mixture is called a "spread" instead of a "salad" because the chicken is chopped very finely, making it similar in texture to tuna fish salad. It's perfect for back-to-school lunch boxes, topping a green salad, or enjoying on toasted rolls.

Previously cooked chicken or a store-bought rotisserie chicken makes this spread come together quickly; canned chicken is another option, and is a real convenience for busy days. If you do have a few extra minutes, poaching boneless chicken breasts is easy and offers fresh flavor.

If you prefer a chunkier spread for sandwiches or for serving on salad greens, cut the chicken and any vegetables you add into larger pieces. The recipe makes enough chicken spread for four sandwiches.

Ingredients

2 cups cooked chicken
1/4 to 1/3 cup mayonnaise
Kosher salt, to taste
Freshly ground black pepper, to taste
No-salt herb blend, optional, to taste
1 teaspoon garlic powder, optional
1 teaspoon onion powder, optional
1 teaspoon cayenne pepper, optional

Steps to Make It

Gather the ingredients.

Chicken Sandwich Spread ingredients

Mince cooked chicken finely and put in a medium bowl.

Add 1/4 cup mayonnaise and salt and pepper, to taste. Mix gently. Add extra mayonnaise, as needed, until spread reaches desired consistency.
 
If you like, flavor the spread with a no-salt herb blend, a little garlic or onion powder, or a dash of cayenne pepper.
 
Spread in between slices of bread and enjoy.


Recipe Variations

Add 1/2 cup minced celery and 1 tablespoon minced green onion along with the chicken.

Add 1/4 to 1/2 cup crumbled crispy cooked bacon.

Add 1/2 cup chopped toasted almonds and 1 teaspoon curry powder.

Add 1/2 cup chopped water chestnuts and 2 tablespoons low-sodium soy sauce.

Add 2 tablespoons minced fresh parsley and 1 teaspoon minced onion.

Add 3 tablespoons minced celery and 1 teaspoon dried tarragon (or 1 tablespoon of minced fresh tarragon).

Before adding the salt and pepper, add 1/3 cup of chopped toasted pecans and 1 teaspoon of Creole or Cajun seasoning. Taste and add salt and freshly ground black pepper, as needed.

How to Quickly Poach Chicken Breasts

Place 2 to 4 boneless chicken breasts—about 12 ounces for this recipe—in a saucepan with about 1/2 teaspoon of salt. Add a bay leaf and a sliced clove of garlic, if desired. Cover the chicken with water and bring it to a boil over medium-high heat. Reduce the heat to low, cover the pan, and simmer for about 8 to 10 minutes, or until the chicken registers at least 165 F on an instant-read thermometer. Chicken breasts can be dry if overcooked, so check right around the 8-minute mark.

Remove the chicken from the broth and pat dry with paper towels. Dice the chicken when it's cool enough to handle. Save the broth and refrigerate or freeze it to use for soup or sauce.



Title: Re: What's for dinner? 2020
Post by: patricia19 on November 18, 2022, 10:48:15 PM
Y'all aren't going to believe how QUICK and EASY this method is for making Homemade Chicken Nuggets:

Measure breadcrumbs and spices and a super secret ingredient into a gallon-sized plastic bag.

Add cubes of chicken.

Shake the bag until the chicken is evenly coated with the breadcrumb mixture.

Use tongs to remove each nugget to a lined sheet pan.

Bake...and enjoy!

Ready to hear the super secret ingredient that makes the method possible? You need to add a tablespoon of oil (I use extra-virgin olive oil) to the crumbs and spices in the bag, because THIS is what helps the breadcrumb mixture adhere to the chicken. No egg wash, no dipping, no mess required!

Zip the bag and shake vigorously for perfectly-breaded chicken nuggets. Just don't put too many nuggets in the bag at the same time or they won't get evenly coated...I found that shaking 1 pound at a time was an amount that worked well.

As I mentioned earlier, I first made these copycat "shake and bake" Homemade Chicken Nuggets several months ago...and I've made them half a dozen times since!

I'm not saying that I don't still love the other nugget recipes in my repertoire, but this recipe is just so darn easy. It doesn't dirty a bunch of dishes -- just throw away the plastic baggie when you're done -- and dinner is ready in a flash!

DIFFERENT "SHAKE AND BAKE" FLAVORS
I also love how simple it is to customize the herbs and spices for different flavors of Homemade Chicken Nuggets.

Prepared per the recipe using your favorite kind of breadcrumbs (I typically use whole wheat breadcrumbs, but Panko are also delicious), we enjoy these nuggets with Greek yogurt-based Honey Mustard Dipping Sauce.

Made with Italian breadcrumbs, the nuggets are delicious dipped in marinara.

And when adding taco seasoning to the breadcrumbs, I like to serve 'em with Creamy Jalapeño Dip or a blend of sour cream and salsa.

Furthermore, you can use this same treatment for other cuts of chicken -- thighs, drumsticks, wings -- or even as a breading for pork chops. Whatever your mama "Shake 'N Baked" in the 80s, you can do the same now!

So tackle busy weeknights head-on by whipping up Homemade Chicken Nuggets...in no time flat! After all, it's always fun to be a dinnertime hero. 😉

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Servings: 6 servings Author: Samantha Skaggs

INGREDIENTS

¾ cup dried breadcrumbs
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika
Freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil, or vegetable oil
2 pounds boneless skinless chicken breasts , or tenders

INSTRUCTIONS

Adjust the oven rack to the center position and preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper; set aside.
In a gallon-sized plastic baggie, measure the dried breadcrumbs, salt, garlic powder, onion powder, paprika, and pepper. Seal the bag and shake to combine. Add oil to the bag, seal again, and shake until well-incorporated.

Cut the chicken into 1- to 1 ½-inch chunks. Add half of the chicken chunks to the bag of seasoned breadcrumbs. Seal the bag and gently shake, turning the bag to make sure that all of the nuggets are evenly coated. Use tongs to remove each nugget from the bag, shaking excess coating back into the bag, and arrange the nuggets on the prepared baking sheet (close but not touching).
Repeat with the remaining chicken chunks.

Bake for 18 to 22 minutes or until the chicken nuggets are completely cooked through but not overdone.
Serve warm with Honey Mustard Dipping Sauce or your favorite dipping sauce.

Notes
You may use homemade breadcrumbs (I think dry breadcrumbs made from stale bread work better than moist, fresh breadcrumbs) or store-bought breadcrumbs (I try to find a brand with natural ingredients). I typically make this recipe with plain whole wheat breadcrumbs, but sometimes I use Panko breadcrumbs for crunchier nuggets. However, since Panko breadcrumbs are coarser, you may have to use more Panko crumbs for the same amount of coverage.

Feel free to tweak the herbs and spices to change up the flavor of your Homemade Chicken Nuggets.
You may multiply the breading recipe as desired and then divide it between the corresponding number of freezer baggies. Squeeze out the air and store in the freezer for homemade Shake 'n Bake any time!
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 19, 2022, 02:51:32 PM
Pie Crust Cookies

By Leah Maroney... Updated on 06/22/22

Prep: 10 mins Cook: 15 mins Total: 25 mins Servings: 9 servings Yield: 18 cookies

Pie crust cookies are hands down the easiest and simplest cookies you can make. With a handful of ingredients and very little effort, you can bake up a batch of absolutely delicious cinnamon sugar-filled cookies. They have all the buttery-flakiness of pie dough and the portability of a cookie.

This recipe is the perfect way to use up leftover pie dough scraps. As you're making all of your holiday pies this year, make sure to keep the extra trimmings. Combine them into a ball and roll them out into little cookies. We also included a simple icing recipe (only two ingredients) to take these cookies to another level of sweetness.

Make pie crust cookies with the kids. There isn't any raw egg to worry about and hardly any mess. They will love spreading the butter with a pastry brush and dusting the top with cinnamon sugar.

Ingredients

1 unbaked pie crust, about 4 ounces
3 tablespoons unsalted butter
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 teaspoon cinnamon
1 cup confectioners' sugar
2 teaspoons whole milk

Steps to Make It

Gather the ingredients. Preheat the oven to 350 F.

You can use a fresh pie crust, or you can combine pie crust scraps, to create a ball of dough. Roll out the piecrust ball on a lightly floured surface. Roll it into a loose rectangle. You can roll the dough fairly thin; just watch out for holes.

Melt the butter and spread it evenly over the dough with a pastry brush or a spoon. You don't have to completely melt the butter, softened works well too and won't change the composition of the dough.

Whisk together the granulated sugar, brown sugar, and cinnamon in a small bowl. You can also shake it up in a jar.

Spread the sugar mixture evenly over the butter.

Start at the bottom of the rectangle and roll the dough into a log. Don't roll it too tight or too loose. Both of these will affect how the cookies bake and spread. Tuck in the ends of the dough to close.

Cut the dough into 1-inch pieces with a sharp knife.

Place the pieces cut-side up onto a parchment-lined baking sheet. Place them about an inch apart.

Bake in the preheated oven for 15 to 20 minutes or until golden brown and firm.

Cool completely. Remove any caramelized sugar from the edges.

While the cookies are baking and cooling, you can make the icing. Whisk together the confectioners' sugar and milk until a thick frosting forms. Add more milk or confectioners' sugar to reach the desired consistency. This can take some trial and error as humidity and ingredients are factors.

Drizzle the icing over the cookies with a fork or spoon.

Allow the icing to harden and serve immediately.

Recipe Variations

Try adding raisins on top of the cinnamon sugar. They add a nice pop of sweetness and great texture.
Add some chopped walnuts on top of the cinnamon sugar to create a nutty cookie.

How to Store and Freeze

Place the cookies in an airtight container for up to three days.
They also freeze very well and can store in the freezer for up to three months.




Title: Re: What's for dinner? 2020
Post by: Tomereader1 on November 19, 2022, 10:32:44 PM
For those of you lucky enough to subscribe to BritBox they are now showing "One Pan Meals" with Jamie Oliver.I don't know if you are familiar with him, seems to be an Aussie and has had several cooking shows and lots of cook books to his credit.  My daughter and I watched all the new episodes in this One Pan series, and Wow! He does some things that are awesome, and made our mouths water just watching! He did a leg of lamb that made me want to run to the grocery store to see if they had one. I probably couldn't afford it the way meat prices are these days.  Once upon a time I did do a lamb-based recipe, which was delicious.  (I didn't make a gremolota to accompany it however; sure I missed out on that).
Title: Re: What's for dinner? 2020
Post by: Amy on November 20, 2022, 01:58:44 PM
Patricia, thank you for the recipes. I sent the Chicken nuggets on to others to enjoy.

When Mom was finished makes pies etc and any leftover pastry we would get to roll out and make cookies.  :thumbup:  Now, if I have any leftover pastry (I try to have a lot leftover) I roll it out,slather it with butter, brown sugar and cinnamon. Roll up  and put in a glass pan to cook......we are eating one right now.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 20, 2022, 02:25:06 PM
My mom did the same, cinnamon and sugar on the scraps; it was a great treat when we were kids.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 20, 2022, 03:17:03 PM
THE BEST CROCKPOT HAM

Published: Dec 7, 2021 by Samantha Skaggs

This amazing Crockpot Ham is the BEST slow cooker ham recipe! It's cooked in pineapple juice with a brown sugar glaze featuring Dijon, balsamic vinegar, and honey for an EASY holiday dinner that practically makes itself!

Prep Time: 10 minutes Cook Time: 5 hours Total Time: 5 hours 10 minutes Servings: 10 servings (approximately, for an 8-pound bone-in ham)

INGREDIENTS

Fully-cooked ham, approximately 7 to 8 pounds (*see Notes below)

2 cups pineapple juice

For the paste/glaze:

2 cups brown sugar
1 ½ tablespoons Dijon mustard
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons honey

For the slurry (to thicken the glaze):

2 tablespoons cornstarch
2 tablespoons water

INSTRUCTIONS

Remove ham from the packaging and discard any flavoring packet. If using a bone-in ham, check the end of the bone for a plastic cap and, if present, discard.

Pour the pineapple juice in bottom of a large (6- to 9-quart), oval slow cooker.

In a medium bowl, mix the brown sugar, Dijon, balsamic vinegar, and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker.

Cover slow cooker with lid and set to LOW. Cook ham for 4 to 6 hours or until the meat is tender and the internal temperature reaches 140°F. If desired, flip and baste the ham halfway through cooking time and again about an hour before the ham is done.

Once ham is done, remove to a platter and tent with foil to keep warm and rest for 15 minutes. Skim any fat and strain the juices from the crock pot into a saucepan. Place the pot on the stove over medium heat and bring the juices to a simmer.

In a small bowl, use a fork to stir the cornstarch into the water to make a slurry. Slowly pour the slurry into the pot while whisking the ham juices.

Allow the mixture to bubble and thicken for a minute or two, stirring occasionally. If you desire a thicker sauce, you may make and stir in a bit more cornstarch slurry.

Serve the ham warm, with the sauce on the side or spooned on top.

EQUIPMENT NEEDED

6-quart or larger Slow Cooker

Notes

You may use a bone-in ham (recommended) or boneless, whole or spiral cut, cured or uncured, smoked or not, shank, butt, or shoulder.

To determine number of servings, estimate approximately ½ pound of boneless ham per person and ¾ pound of bone-in ham per person.

A ham that's less than 7 or 8 pounds will probably reach 140° sooner than 4 to 6 hours.

The ham is already cooked, so all you are doing is heating it through to a safe temperature and allowing it to absorb the flavors of the glaze. For example, a small 3-pound ham will probably be done in 2 ½ to 3 hours. Overcooking will lead to a tough, dry ham, even in the crock pot! You may also want to halve the other recipe ingredients if cooking a ham that's smaller than 4 pounds.

Try to ensure that your ham is going to fit in your crock pot before buying it. However, if your ham is particularly large or of a shape that will not allow the lid of the slow cooker to properly close, trim off a chunk of ham to make it fit. As a last resort, you may cover the slow cooker with a tightly-sealed, triple layer of heavy duty foil instead. Beware of hot steam when you remove the foil!

If you prefer an oven-cooked ham effect, you may brush the entire ham with the thickened glaze and pop it under the broiler for about 5 minutes (watch it closely!) before serving.

When thickening your glaze, do not add straight cornstarch to the hot liquid or it will clump, and do not over stir the sauce once the cornstarch has been added or it may not thicken properly.

Post originally published on April 4, 2014, and republished on March 22, 2019, and December 7, 2021.


Title: Re: What's for dinner? 2020
Post by: Amy on November 21, 2022, 10:52:28 AM
These are delicious...hot or cold.


Lithuanian Bacon Buns (Lasineciai)
By Barbara Rolek
 Updated on 11/27/21
Lithuanian Bacon Buns
 cal222/Flickr
Prep:
30 mins
Cook:
20 mins
Total:
50 mins
Servings:
30 servings
78 RATINGS
 7 COMMENTS
Add a comment
Nutrition Facts (per serving)
150 Calories
8g Fat
12g Carbs
7g Protein
 
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
SAVE RECIPE
This recipe for Lithuanian bacon buns or lasineciai is made with a soft roll dough stuffed with chopped cooked onion and bacon. It's considered a national dish of Lithuania and is one of the most popular breads in the culinary repertoire.

Bacon buns can be eaten hot or at room temperature and can be reheated in the oven. This is a perfect project to get the kids involved in if an adult fries the bacon and onion.
Ingredients
For the Filling:

3/4 pound bacon, cut into 1/4-inch pieces
1 medium onion, finely chopped
For the Dough:

1 cup milk
4 ounces (8 tablespoons) unsalted butter
1/4 cup sugar
1/2 teaspoon salt
1 (0.25-ounce) packet active dry yeast (2 1/4 teaspoons)
3 large eggs, slightly beaten, at room temperature
3 cups all-purpose flour
For the Egg Wash:

1 large egg yolk, at room temperature
2 teaspoons water

Steps to Make It

Make the Filling

Gather the ingredients.

In a large skillet, place bacon and onion and barely cover with water. Place the lid on the pan and let simmer until water has evaporated.

Transfer entire contents of the skillet (fat and all) to a container and refrigerate until cool.

Make the Dough
Gather the ingredients.

Scald the milk and mix in butter, sugar, and salt. Cool to 110 F.

Dissolve yeast in this milk mixture, stirring well.

Transfer milk-yeast mixture to a large bowl or stand mixer. Add eggs and flour and beat vigorously with a Danish dough whisk, Batter Blender, wooden spoon or the paddle attachment of a mixer until smooth.

Cover with greased plastic wrap and let rise until doubled.

Punch down dough and let rise again.

Assemble
Turn dough out onto a lightly floured surface. Cut it in half and work with one half at a time keeping the other half covered.

Roll the dough 3/8-inch thick. Cut out 2- to 3-inch circles of dough with a round cookie cutter.

Place a tablespoon or so of cooled bacon mixture in center of dough circle.

Fold edges over to completely cover the filling and shape into a ball.

Place filled dough balls seam-side down on a parchment-lined baking sheet. Repeat with re-rolled scraps and the other half of dough.

Cover rolls with greased plastic wrap and let rise until almost doubled in bulk.

Heat oven to 375 F.

When rolls have risen nicely, remove the plastic wrap and bake 15 to 20 minutes.

When rolls are lightly tan, brush them with the egg wash of 1 egg yolk beaten with 2 teaspoons water.

Return to oven and bake until golden brown.

Serve hot, at room temperature or reheated in the oven.

Title: Re: What's for dinner? 2020
Post by: patricia19 on November 24, 2022, 03:31:33 PM
Whole Stuffed Chicken With Gravy

By Diana Rattray... Updated on 11/15/22

Prep: 20 mins Cook: 70 mins Total: 90 mins Servings: 4 servings Yield: 1 chicken

A well-seasoned stuffing and a simple pan gravy make our whole roasted chicken a great holiday meal. It's also not to be overlooked for celebratory dinners for smaller gatherings or for those who want an alternative to the traditional turkey. Coated with butter and stuffed with bread, fresh veggies, and herbs, this chicken always comes out moist. Roasted to perfection, the skin is crispy enough, and the meat is tender and juicy. Serve it with mashed potatoes and cranberry sauce for a spectacular and easy-to-make family feast.

The base of the stuffing is breadcrumbs, but other ingredients can fit, too as stuffing is a great way of adding favorite flavors and textures to the dish. Use your favorite herbs, additional vegetables, or different types of non-dairy milk if needed.

The leftovers of this lovely meal are amazing for making sandwiches, casseroles, soups, or salads.

Ingredients

For the Chicken:

1 tablespoon unsalted butter, melted
1 tablespoon cold unsalted butter, cut into small pieces
1 (5-pound) whole chicken
Fresh thyme, rosemary, and sage, optional
Kosher salt, to taste
Freshly ground black pepper, to taste

For the Stuffing:

2 ounces (1/4 cup) unsalted butter
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped celery
1/2 teaspoon dried thyme, or poultry seasoning, or to taste
2 tablespoons finely chopped fresh parsley, or 2 teaspoons dried parsley
2 cups soft breadcrumbs
2/3 cup milk, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 large egg, beaten

For the Pan Gravy:

Drippings from the chicken
3 tablespoons all-purpose flour
1 1/2 to 2 cups chicken stock
Salt, to taste
Freshly ground black pepper, to taste

Steps to Make It

Prepare the Chicken

Gather the ingredients.

Position a rack in the center of the oven and heat to 375 F. Line a roasting pan with foil and set a rack in the pan.

Using your fingers or a brush, rub the skin of the chicken with the melted butter. Tuck the pieces of cold butter under the chicken's skin along with the optional fresh herbs. Sprinkle the chicken generously with salt and pepper. Set aside while making the stuffing.

Prepare the Stuffing

Gather the ingredients.

Melt the butter in a large skillet or sauté pan over medium-low heat. Add the onion and celery. Cook, stirring, for about 5 minutes, or until the onion is translucent and the celery is crisp-tender.

Add the dried thyme, parsley, and breadcrumbs. Add about 1/3 cup of milk and stir to blend. Taste and season the stuffing with salt and pepper.

Stir in the beaten egg and enough of the remaining 1/3 cup milk, if needed, one tablespoon at a time to make a moist mixture. Remove from heat.

Stuff and Roast the Chicken

Loosely spoon the stuffing into the cavity of the chicken. Close the cavity by securing loose skin together with toothpicks, or twine. Alternatively, cover the cavity with a piece of foil or a slice of bread.

Place the chicken, breast-side up, on the prepared rack in the roasting pan.

Roast, about 1 hour and 30 minutes to 1 hour and 45 minutes, basting several times with the pan juices. The chicken is done when the internal temperature in the thickest part of the thigh, away from the bone reads 165 F. The stuffing needs to have the same temperature reading. Once cooked thoroughly, remove from the oven and let rest for about 15 minutes.

Make the Pan Gravy

Gather the ingredients.

Skim off the fat from the pan drippings, or use a fat separator. Reserve the fat.

Add three tablespoons of fat back in the roasting pan, reserving the remaining drippings. Add the flour and stir to make a roux. Cook on the stove, stirring, for two minutes.

Put the reserved drippings in a 2-cup measure and add enough chicken stock until you have 2 full cups of liquid.

Gradually stir the chicken stock mixture into the roux mixture. Continue cooking the gravy until thickened, stirring constantly. Season with salt and pepper to taste.

How to Store Leftover Chicken

To safely store cooked poultry:

Place the stuffing and carved chicken in separate containers.
Remove cooled leftovers to airtight containers within 2 hours of cooking.
Store in the refrigerator for up to 3 days.

Is it Safe to Eat the Stuffing?

Yes. Eating the stuffing is safe as long as you carefully comply with these instructions:

Never stuff your chicken the night before. Harmful bacteria in uncooked chicken can leak into the stuffing and cause a variety of health issues.

Never remove the stuffing from the chicken before it has reached a safe temperature of 165 F. The chicken must remain in the oven until the stuffing reaches that temperature even if the chicken itself has passed the 165 F reading.

Insert an instant-read thermometer into the center of the stuffing to ensure it has reached the safe temperature.

Reheat stuffing leftovers to at least 165 F.
Title: Re: What's for dinner? 2020
Post by: Amy on November 26, 2022, 10:52:31 AM


Molten chocolate lava cakes

Lucy Parissi | Supergolden Bakes

These molten chocolate lava cakes (also known as chocolate fondants) hide a core of gooey chocolate inside their sponge shell. A delicious and easy dessert in your Instant Pot or oven.

Prep Time: 10 minutesCook Time: 10 minutesResting time: 2 minutesTotal Time: 22 minutes Servings: 4 Calories: 671kcal



Ingredients

180 g | 1 cup dark chocolate chips or chopped dark chocolate
114 g | 1 stick unsalted butter cubed
3 large eggs
 tsp vanilla paste or extract
185 g | 1 ½ cups icing sugar
7 tbsp plain flour
1 tsp instant Espresso powder
1 tsp ground cinnamon
¼ tsp salt
4 teaspoons cocoa powder
cake release spray or melted butter for the moulds
Serve with
2 tbsp Baileys optional
vanilla ice cream optional

Instructions
Chocolate lava cakes pressure cooker method

Put the chocolate and butter in a bowl and microwave for 30 second bursts, stirring in between, until melted and smooth. Alternatively set the bowl over a pot of barely simmering water and allow the chocolate to melt gradually (double boiler method). Set aside to cool slightly.
Add the eggs and vanilla. Mix together using a small balloon whisk. The chocolate will thicken.
Sift the flour, icing sugar, espresso powder, ground cinnamon and salt over the chocolate. Fold together until you have a glossy, thick batter and no dry streaks remain.
Spray four ramekins or dariole (metal pudding) moulds with cake release or brush with melted butter. Add a scant teaspoon of cocoa powder in each and swirl to cover. Discard any excess cocoa powder.
Divide the batter between the prepared ramekins or moulds.
Place the metal trivet in your pressure cooker and add 250ml (1 cup water). Place the ramekins on the trivet – you should have enough space to fit them all in a single layer but if not you can stack them.
Set vent to sealing and cook for 10 minutes at high pressure. Release the steam manually and remove them lava cakes from the cooker. If any condensation has collected on top of the cakes, pat it dry with kitchen paper.
Leave to cool for a couple of minutes before serving. Carefully invert the lava cakes on plates (the moisture from the pressure cooker makes them really easy to release).

Serve warm with a scoop of vanilla ice cream on the side and perhaps a little Baileys drizzled over.
How to cook chocolate lava cakes in the oven
Preheat your oven to 200°C (400°F).
Put the chocolate and butter in a bowl and microwave for 30 second bursts, stirring in between, until melted and smooth. Alternatively set the bowl over a pot of barely simmering water and allow the chocolate to melt gradually (double boiler method). Set aside to cool slightly.
Add the eggs and vanilla. Mix together using a small balloon whisk. The chocolate will thicken.
Sift the flour, icing sugar, espresso powder, ground cinnamon and salt over the chocolate. Fold together until you have a glossy, thick batter and no dry streaks remain.
Spray four ramekins or dariole (metal pudding) moulds with cake release or brush with melted butter. Add a scant teaspoon of cocoa powder in each and swirl to cover. Discard any excess cocoa powder.
Divide the batter between the prepared ramekins or moulds.

Place the ramekins or dariole moulds on a heavy baking tray (one that will not warp in the oven) and cook for 18-20 minutes. The lava cakes will rise slightly – if they are very soft and squidgy on top you might need to cook them for a couple of minutes more.
Leave to cool for two minutes. Carefully run a knife around the edge of the mould. Invert onto plates and serve.
Title: Re: What's for dinner? 2020
Post by: Amy on December 03, 2022, 12:24:55 PM
Bread Pudding
My family loves bread pudding so when I make this recipe, I double it and bake it in a 9x13-inch dish. Made with basic pantry ingredients and some day-old bread (try a rich egg bread or a moist white loaf), this easy recipe can be served for breakfast or dessert with milk poured over top or a scoop of vanilla ice cream.

Recipe by ELLENMARIE  Updated on September 30, 2022
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Ingredients
6 slices day-old bread, torn into small pieces

2 tablespoons unsalted butter, melted

½ cup raisins (Optional)

2 cups milk

¾ cup white sugar

4 large eggs, beaten

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Directions
Preheat the oven to 350 degrees F (175 degrees C).

Place bread pieces into an 8-inch square baking pan. Drizzle melted butter over bread and sprinkle raisins over top.

Whisk milk, sugar, eggs, cinnamon, and vanilla together in a medium mixing bowl until well combined. Pour mixture over bread, and lightly push down with a fork until all bread is covered and soaking up the liquid.

Bake in the preheated oven until golden brown and the top springs back when lightly pressed, about 45 - 60 minutes.

Title: Re: What's for dinner? 2020
Post by: Amy on December 03, 2022, 02:01:39 PM


Chicken Stuffing Bake


Ingredients
6 boneless skinless chicken breast halves (6 ounces each)
6 slices Swiss cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup white wine or chicken broth
3 cups seasoned stuffing cubes
1/2 cup butter, melted
Directions
1. Preheat oven to 350°. Place chicken in a greased 13-in. x 9-in. baking dish; top with cheese. In a small bowl, combine soup and wine; spoon over cheese.
2. In a small bowl, combine stuffing cubes and butter; sprinkle over soup. Bake, uncovered, until a thermometer reads 170°, 45-55 minutes.

edited to add.
I made this last night and will use sodium free soup and broth next time, we found it a bit salty. Used mushroom soup and will add a jar of mushrooms  and an extra box of stuffing next time . It was quick and easy to make.

Title: Re: What's for dinner? 2020
Post by: Amy on December 04, 2022, 09:03:24 AM
Will make this to go along with the above recipe..putting this on top of the chicken.


How to Make Stove Top Stuffing Better than the Boxed Stuff

Believe it or not, it's easier than it sounds. Just follow these instructions and you'll be having your whole family drool over how amazing your stuffing is.

Ingredients
10-11 cups of cubed white bread dried out in the oven completely
1/2 cup salted butter
1 cup finely diced white onion
1 cup finely diced carrot
1 cup finely diced celery
1 cup finely diced mushroom
1 tbsp minced garlic
1 1/2 tbsp poultry seasoning
1 1/2 cups strong chicken broth
Directions
Melt the butter in a large skillet. Add the onion, carrots, celery and mushrooms. Sautee until soft.
Add in the garlic and fry for another 2-3 minutes.
Sprinkle in the seasoning and mix throughout. Pour in the chicken broth and stir until combined.
Add in the bread cubes and toss with a wooden spoon etc. to coat the cubes as much as you can with the mixture, trying not to squish the cubes.
Place a lid on top and let sit for 10 minutes.
Remove and serve.

Title: Re: What's for dinner? 2020
Post by: Amy on December 04, 2022, 04:35:13 PM


Slow Cooker Chicken and Dumplings

Ingredients
4 skinless, boneless chicken breast halves

2 tablespoons butter

2 (10.5 ounce) cans condensed cream of chicken soup

1 medium onion, finely diced

1 (10 ounce) package refrigerated biscuit dough

2 cups water, or as needed to cover (use chicken broth instead of water.)


Directions
Place chicken, condensed soup, onion, and butter in a slow cooker. Add enough water to cover.

Cover and cook for 5 to 6 hours on High.

About 30 minutes before serving, tear biscuit dough into pieces. Place dough in the slow cooker. Cook until dough is no longer raw in the center.

Title: Re: What's for dinner? 2020
Post by: Amy on December 07, 2022, 09:52:54 AM

Nanaimo Bars

Ingredients
1 cup butter, softened, divided

5 tablespoons unsweetened cocoa powder

¼ cup white sugar

1 egg, beaten

1 ¾ cups graham cracker crumbs

1 cup flaked coconut

½ cup finely chopped almonds (Optional)

3 tablespoons heavy cream

2 tablespoons custard powder

2 cups confectioners' sugar

4 (1 ounce) squares semisweet baking chocolate

2 teaspoons butter

Directions

In the top of a double boiler, combine 1/2 cup softened butter, cocoa powder, and sugar. Stir occasionally until melted and smooth. Beat in egg and stir until thick, 2 to 3 minutes.

Remove from the heat and mix in graham cracker crumbs, coconut, and almonds. Press into the bottom of an ungreased 8x8-inch pan.

For the middle layer, beat remaining 1/2 cup softened butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.

While the second layer is chilling, melt semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat.

Spread melted chocolate mixture over chilled bars. Let the chocolate set before cutting into squares.

No custard powder...use instant vanilla powder.
Much easier to cut if you score the chocolate topping before it sets.

Title: Re: What's for dinner? 2020
Post by: Amy on December 16, 2022, 09:46:36 AM
Texas Roadhouse Roadkill

Texas Roadhouse Roadkill is a delicious hamburger steak smothered with onions, mushrooms, and cheese.


 Prep Time15 minutes
 Cook Time15 minutes
 Total Time30 minutes
 Servings4
 Calories746kcal
 AuthorStephanie Manley
Ingredients
2 pounds ground chuck
2 teaspoons Worcestershire sauce
1 teaspoon seasoned salt like Lawry's
½ teaspoon ground black pepper
1 medium onion
1½ tablespoons butter
½ pound sliced button mushrooms
¼ pound shredded Monterey Jack cheese

Instructions

In a medium-sized bowl, combine ground chuck, Worcestershire sauce, seasoned salt, and ground black pepper. Mix until the seasonings and Worcestershire sauce are well blended.

Shape into 4 oblong shaped portions about ½ inch thick.
Slice the onion into ¼-inch thick rings. Slice the rings in half.
Place 1 tablespoon of butter in a medium sized skillet over medium-low heat.
Place sliced onions in the pan. Add a two finger pinch of salt to the onions.
Saute the onions for 3 to 4 minutes, stirring occasionally.
Add the mushrooms and continue to saute for 3 to 4 minutes or until the mushrooms begin to brown. Turn off the heat.

Heat a large cast-iron or stainless steel skillet over medium heat.
Place the seasoned meat patties in the skillet. Cook for 4 to 5 minutes, flip them over, and cook for 3 to 4 minutes.

Top the patties with the cooked onions and mushrooms.

Top with Monterey Jack cheese. Turn off the heat, and serve when the cheese has melted.

Nutrition
Calories: 746kcal | Carbohydrates: 5g | Protein: 48g | Fat: 58g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 23g | Trans Fat: 3g | Cholesterol: 198mg | Sodium: 980mg | Potassium: 884mg | Fiber: 1g | Sugar: 3g | Vitamin A: 353IU | Vitamin C: 4mg | Calcium: 266mg | Iron: 5mg
Title: Re: What's for dinner? 2020
Post by: Amy on December 17, 2022, 10:10:05 AM
Spanish Bar Cake.

YIELD:12 OR MORE SERVINGS

Spanish Bar Cake

prep time: 20 MINUTES
cook time: 35 MINUTES
additional time: 2 HOURS
total time: 2 HOURS 55 MINUTES
Spanish Bar Cake. A real old fashioned treat! A supermarket favourite from years ago, this simple raisin spice cake is easy to make, moist and utterly delicious.





Ingredients
2 cups water
1 cups raisins
1/2 cup vegetable shortening, or butter
1 cup granulated sugar
1 teaspoons baking soda
2 cups all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 large egg, beaten
1/2 cup chopped walnuts or pecans, (optional)
For the Frosting
2 1/4 cups icing sugar
1/4 cup butter, at room temperature
1/2 teaspoon pure vanilla
1 to 2 tablespoons milk, more if needed
Instructions
Heat the oven to 325 degrees. Grease a 9x13 baking pan and line it with parchment paper.
Add the water and raisins to a saucepan. Bring to a gentle boil and simmer for 10 minutes.
Add the shortening to the boiled mixture. Allow the mixture to cool to room temperature.
Sift together the sugar, soda, flour, cloves, cinnamon, nutmeg, allspice and salt.
Add the sifted ingredients to the cooled raisin mixture, along with the beaten egg and the nuts, if you are adding them.
Fold gently until the flour is just incorporated into the batter. Do not over mix.
Pour the batter evenly into the prepared pan and Bake for 30-35 minutes or until a wooden toothpick inserted into the centre comes out clean.
Cool completely and ice with frosting if you like
To prepare the frosting
Beat together the icing sugar, butter, vanilla and a tablespoon of milk until smooth.
If necessary, add more milk until the frosting is a good spreadable consistency.
Cut the cake in half, frost the first layer then top with the second layer and frost again. To get the characteristic lines on top, run the back of a fork over the top frosting in straight lines.
This recipe also makes about a dozen cupcakes if you prefer.

Title: Re: What's for dinner? 2020
Post by: CallieOK on December 17, 2022, 02:19:33 PM
ORANGE MARMALADE BREAD (2 LOAVES)

1 cup butter                        3 1/2 cups flour
1 1/2 cups sugar                    1 tsp. salt
2 tsps. vanilla                      3/4 tsp. cream of tartar
1/4 tsp. lemon extract              1/2 tsp. soda
4 eggs
                    1 cup orange marmalade
                    1/2 cup buttermilk or sour cream
                    1/2 cup chopped nuts (Optional)

Cream butter, sugar and flavorings until light and fluffy.  Add eggs, beating well.
Sift dry ingredients and add alternately with marmalade and buttermilk or sour cream.  Mix only until blended.  Stir in nuts.
Bake in 2 well greased and floured loaf pans (I use foil ones) for 50 minutes at 350º.

It will make 6 mini loaves (foil pans).  Bake @ 350º for 35-40 minutes.  Space pans about 2 inches apart on oven rack.
Good with cream cheese - the spreadable kind.

Enjoy!    CallieK
Title: Re: What's for dinner? 2020
Post by: Amy on December 18, 2022, 07:53:18 AM
FISH EYE PUDDING   
1 c. lg. pearl tapioca
4 c. water
3 c. brown sugar
1 tsp. salt
1 c. English walnuts
2 tsp. vanilla
1 c. sweetened whipped cream
Soak tapioca and water in crock pot overnight. Cook brown sugar and salt on low for 12 hours. Cover top with cream.
Title: Re: What's for dinner? 2020
Post by: Amy on December 18, 2022, 07:54:41 AM
Fisheye Pudding
I had to include this because of the name. My Mom said that's what her family called it. Warning: Texture and appearance really do look like...

1/2 cup large pearl tapioca

3 cups milk

2 eggs well beaten

1/4 teaspoon salt

1/2 cup sugar

1/2 teaspoon vanilla

Soak tapioca in a cup of milk for 24 hours, then drain. Using 2 quart double boiler, add 2 cups milk, tapioca, eggs, salt and sugar.

Cook for 15 - 20 minutes, stirring constantly. Remove from heat, add vanilla and let stand 10 minutes. Serve warm or chilled.

-Marion Hutchins - recipe from the tapioca box...
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 18, 2022, 01:19:03 PM
Amy, on #1062, do you mean cook the brown sugar and salt on low for twelve hours or cook along with the tapioca soaked overnight?
Title: Re: What's for dinner? 2020
Post by: Amy on December 18, 2022, 02:25:43 PM
Patricia ,that was the way the recipe was written. I would assume you would mix it all together and cook it overnight in the crockpot. I also found that misleading that I why I posted the second one.  I just finished making a double batch of it...took some out to cool quick for supper tonight.
Title: Re: What's for dinner? 2020
Post by: RAMMEL on December 18, 2022, 02:50:12 PM
Looks like a couple/few steps got omitted.
Title: Re: What's for dinner? 2020
Post by: Amy on December 18, 2022, 03:05:47 PM
Rick I agree but that is the way the recipe was written. I posted the second one that seems more reliable to me.
 I got my friend making the minute tapioca in his micro wave. Standing in front of the stove wasn't an option for this 92 yr old.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 18, 2022, 03:26:56 PM
Quote from: Amy on December 18, 2022, 02:25:43 PMPatricia ,that was the way the recipe was written. I would assume you would mix it all together and cook it overnight in the crockpot. I also found that misleading that I why I posted the second one.  I just finished making a double batch of it...took some out to cool quick for supper tonight.

Quote from: RAMMEL on December 18, 2022, 02:50:12 PMLooks like a couple/few steps got omitted.

Thanks, Amy & Rick for the clarification. I, too, thought it meant along with the soaked tapioca, but I've been wrong before. Thanks for both recipes. The one I have is basic.

Title: Re: What's for dinner? 2020
Post by: Amy on December 18, 2022, 03:47:00 PM
Instant Pot Tapioca
Ingredients

2 cups water
½ cup tapioca pearls
¼ cup suger
pinch of salt
¼ cup milk
¼ cup heavy cream
2 egg yolks
1 teaspoon vanilla extract

Instructions

Mix tapioca and water inside your Instant Pot.
Cook at high pressure for about 7 minutes.
When cooking time is complete, wait for a natural release for 10 minutes and then do a quick release.
Add sugar, and a pinch of salt and stir slowly.
In a small bowl, whisk egg yolks, heavy cream and milk.
Slowly pour the mixture into the Instant Pot, while stirring constantly.
Select "Sauté" and cook until it starts to boil. Press "cancel".
Add vanilla extract and stir well.

Serve and enjoy 🙂
Nutrition
Calories: 128kcal Carbohydrates: 15g Protein: 2g Fat: 7g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 96mg Sodium: 18mg Potassium: 36mg Fiber: 1g Sugar: 1g Vitamin A: 299IU Vitamin C: 1mg Calcium: 37mg Iron: 1mg
Title: Re: What's for dinner? 2020
Post by: Amy on December 18, 2022, 03:49:39 PM
Patricia, not much  sense just making one batch here, I always double the recipe. I think we each have our own way of making this but it is difficult to find the large sago that I used to buy. Only through the Memmonites did I find the pearl tapioca.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 18, 2022, 03:55:38 PM
For the dog lovers out there!

Note: Make sure you offer only canned pureed pumpkin, not canned pumpkin pie mix, which has added sugars and spices.  As with any treat, give your dog these snacks in moderation.

Here are three simple pumpkin recipes for dogs with four ingredients or less:

Frozen pumpkin dog treats
Peanut butter and pumpkin dog treats
Banana pumpkin dog treats

Frozen pumpkin dog treats

Ingredients
1 cup plain yogurt
1 cup pumpkin puree

Directions
Mix pumpkin and yogurt together in a bowl
Divide the mixture evenly into an ice tray or molds
Freeze for 24 hours
Pop the treats out of the mold and put into a freezer bag for storage. You can also leave them in the ice tray if you have space in your freezer!

Peanut Butter and Pumpkin Dog Treats

Ingredients
2 cups flour
1 cup canned pumpkin
1/2 cup peanut butter (make sure it is Xylitol-free)

Directions
Preheat your oven to 375°F
In a large bowl, mix together the pumpkin and peanut butter
Stir in the flour and combine the mixture into a dough
Roll out the dough onto a floured surface
Cut the dough into shapes with your favorite cookie cutter
Place the treats half an inch apart on an ungreased cookie sheet
Bake for 12 minutes

Banana Pumpkin Dog Treats

Ingredients
3 cups whole wheat flour + extra for dusting counter
2 eggs
1 cup pumpkin puree
1 banana, mashed

Directions
Preheat oven to 350°F.
Mix eggs, banana, and pumpkin together. Add flour and mix until all the flour is incorporated.
Lightly dust the counter and a rolling pin with flour, then roll out dough to approximately 1/8″ and cut out treats.
Lay on a baking sheet and bake for approximately 20 minutes. Cool completely before giving to your pup!


https://www.akc.org/expert-advice/lifestyle/3-pumpkin-recipes-for-dogs/
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 18, 2022, 04:04:55 PM
Re: pearl or sago tapioca or other not readily available items.

Amy, in the past, pre-Covid, we had multiple small groceries for Korean, Vietnamese, Chinese, Thai, Indian, Italian, Eastern European, and others, often incorporated with other small family businesses. They're all gone now, but I hope we will see them again in the future.

They often were operated by families of teachers, students, and workers from the main University campus on the ridge and brought so much diversity to our lives. We lost so many small businesses because of Covid.

We have Memmonite farmers and markets in Big Delta and Delta Junction, but that is 90 miles south of us, not a quick day trip, especially in winter.
Title: Re: What's for dinner? 2020
Post by: Amy on December 18, 2022, 04:21:04 PM
Patricia, thank you for the pup treats and I am going to pass them on to Bri as she makes the cookies for the dogs. Both Skye and Luna won't eat their meal until a spoonful of pumpkin has been stirred into it.
Title: Re: What's for dinner? 2020
Post by: Amy on December 19, 2022, 01:00:59 PM
Air Fryer Chex Mix
Becky
Air Fryer Chex Mix is the perfect savory snack, done in minutes! This recipe makes a tasty mix and is an easy snack for family gatherings.
5 from 1 vote
PREP TIME
4 mins
COOK TIME
10 mins
COURSE
Appetizer, Snack
CUISINE
American
SERVINGS
8
CALORIES
208 kcal
EQUIPMENT
1 Air Fryer
INGREDIENTS
 
1 cup Rice Chex Cereal
1 cup Corn Chex Cereal
1 cup Honey Nut Chex Cereal
1 cup mixed nuts
1 cup mini pretzels
6 tablespoon butter melted
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
INSTRUCTIONS
 
In a large mixing bowl, combine the cereals, mixed nuts, and pretzels. Set bowl aside.
In a small bowl, combine the melted butter, Worcestershire sauce, and garlic powder. Pour the butter mixture over cereal mix. Toss all of the ingredients together, completely coating the cereal mixture.
Pour the Chex Mix in a single layer into the air fryer basket. It will take 2-3 batches to complete this recipe.
Air Fry at 250 degrees F for 10 minutes, shaking the basket or stirring the mixture, halfway through the cooking time.
Once it is done, lay it out on a baking tray or baking sheet to completely and evenly cool.
NOTES
Optional Flavorings: brown sugar, Italian seasoning, pumpkin pie spice mix, pinch of cayenne pepper, buttery sauce mixture, dry ranch seasoning packet, red pepper flakes or cinnamon sugar.
Optional Toppings: drizzle of caramel sauce, squeeze of lemon juice for some zip, gooey chocolate sauce or a dash of hot sauce for a little something extra.
Cooking Tips: To speed up the cooling process, place the mix in the refrigerator for about 12-16 minutes.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 20, 2022, 02:14:16 PM
How To Make Perfect Bacon in the Oven
Yield: Serves 4 to 6

Ingredients

    1 to 2 pounds sliced bacon

Equipment

Rimmed baking sheet(s)
Platter

Instructions

Preheat the oven to 400°F. Arrange a rack in the lower third of the oven and heat to 400°F. If you're cooking 2 sheets of bacon, position a second rack in the top third of the oven.

Arrange the bacon on a baking sheet. Line 1 to 2 rimmed baking sheets with aluminum foil (this makes cleanup easier). Lay the bacon on the baking sheet(s) in a single layer. The bacon can be close together, but don't let it overlap or the bacon will stick during cooking.

Bake the bacon. Bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking around 12 minutes to monitor how quickly the bacon is cooking. The bacon fat will sputter and bubble as the bacon cooks, but shouldn't splatter the way it does on the stove top. Pour off the bacon grease as needed so the bacon isn't totally submerged in grease.

Transfer the bacon to a plate lined with paper towels. Remove the bacon from the oven and use tongs to transfer it to a plate lined with paper towels to drain and finish crisping. Serve immediately.

Clean up.

If you want to save the bacon grease, let it cool slightly, then pour it into a container and refrigerate. If you don't want to save the grease, let it solidify on the baking sheet, then crumple the foil around it and discard.

Recipe Notes

Even crispier bacon: For even crispier bacon, fit a metal rack over the foil-lined baking sheet and lay the raw bacon on the rack. Elevating the bacon allows it to cook from all sides and become extra-crispy.

Storage:

Refrigerate leftover bacon for 1 week or freeze it for up to 3 months; warm the bacon in the microwave before serving.

Title: Re: What's for dinner? 2020
Post by: Amy on December 23, 2022, 01:59:04 PM
Patricia, I like doing bacon in the air fryer.all the grease falls down into the pan. I like crispy bacon and this works well for us.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 23, 2022, 02:32:21 PM
I'm glad that works for you. I no longer have the majority of kitchen tools, no microwave, slow cooker, etc. I do have a toaster convection oven that I primarily use for toast.  Bacon is not on my allowed list.

I primarily use my manual wok for cooking. I have an older electric skillet in my lower cupboard but I never use it. I hesitate to use my stove's oven even with automatic cleaning because you still have to get down and reach in to wipe all the powder out.
Title: Re: What's for dinner? 2020
Post by: so_P_bubble on December 24, 2022, 06:27:56 AM
ChristmasBakingr222222.jpg
Title: Re: What's for dinner? 2020
Post by: Amy on December 28, 2022, 12:13:30 PM
Easy Air Fryer Apple Pies
So very simple, easy, and quick to make.

Recipe by lutzflcat  Published on June 8, 2019
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Ingredients
1 (14.1 ounce) package refrigerated pie crusts (2 pie crusts)

1 (21 ounce) can apple pie filling

1 egg, beaten

2 tablespoons cinnamon sugar, or to taste

1 serving cooking spray

Directions
Place 1 pie crust onto a lightly floured surface and roll out the dough with a rolling pin. Using a 2-1/4-inch round biscuit or cookie cutter cut the pie crust into 10 circles. Repeat with the second pie crust for a total of 20 pie crust circles.

Fill about 1/2 of each circle with apple pie filling. Place a second pie crust circle on top, making a mini pie. Do not overfill. Press down the edges of the mini pies, crimping with a fork to seal. Brush tops with beaten egg and sprinkle with cinnamon sugar.

Preheat the air fryer to 360 degrees F (175 degrees C).

Lightly spray the air fryer basket with cooking spray. Place a batch of the mini pies in the air fryer basket, leaving space around each for air circulation.

Bake until golden brown, 5 to 7 minutes. Remove from the basket and bake remaining pies. Serve warm or at room temperature.

Tips
Cook's Notes:

If your apple slices are large, just cut in half before filling the mini pies.

Other fruit pie fillings work equally well in this recipe.

My notes
Cut circles a bit bigger and put a tsp of filling then fold over and crimp the edges.

Title: Re: What's for dinner? 2020
Post by: Lloyd Hammond on December 29, 2022, 09:56:42 AM
well Ladies you all are being mean, all those good food recipies, I am too fat now Nancey wont cuddel with me anymore. says I am too havey.

Lloyd
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 29, 2022, 02:53:58 PM
Royal Icing...By Melissa Clark

TIME: 10 minutes, plus decorating

This is a recipe for the classic icing used to decorate cut-out sugar cookies and gingerbread houses. It hardens quickly, so be sure to cover any you're not using with plastic wrap, gently pressing the wrap into the surface of the icing to prevent a crust from forming.

INGREDIENTS

3¾ cups/1 pound/454 grams confectioners' sugar
3 large egg whites
½ teaspoon cream of tartar
Pinch kosher salt
Food coloring, as needed

Yield: Enough for about 4 dozen cookies

PREPARATION

Step 1
In the bowl of an electric mixer, combine the sugar, egg whites, cream of tartar and salt. Whisk until stiff and glossy.

Step 2
To tint the frosting, divide into small bowls. Cover the ones you aren't using with plastic wrap; the frosting dries out very quickly. Use a rubber spatula to stir in desired food coloring. Though not necessary, it makes life easier if you make two versions of each color — one that is thick to pipe the outline on the cookie, and one that is thinned out slightly with a little water to flood the outline.

Step 3
Transfer frosting to piping bags fitted with very small round tips (sizes 1 to 2 work best). Pipe frosting onto cooled cookies and let set, at least 2 hours. Or use a pastry paint brush to decorate cookies with the frosting.

Tips
If you plan to frost your cookies heavily, consider doubling this recipe.
Leftover icing can be refrigerated for a few days in an airtight container (for extra insurance against drying out, press plastic wrap on to the surface of the frosting before closing the lid). Before using, let icing come to room temperature and mix to combine. If the icing is still lumpy, beat the icing in the bowl of a stand mixer for a few minutes.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 29, 2022, 02:59:10 PM
Sugar Cookies...By Susan Spungen

TIME: 1 Hour

This easy sugar cookie dough is perfect for rolling and cutting and bakes into cookies ideal for frosting. It holds its shape well during baking, tastes excellent, and the flavor can be changed according to whim: Swap out the vanilla and try adding orange zest, lemon zest, finely chopped rosemary, or almond extract.

You can also give these cookies a radical makeover by decorating them with icing. A few drops of gel food coloring turn them into Color-Field Cookies; red stripes transform them into Peppermint Stripe Cookies; or a sprinkle of pomegranate seeds and pistachios create Abstract Art Cookies. Rubber spacers on your rolling pin are especially helpful here: They'll help you roll the dough to an even thickness, resulting in beautiful, uniform cookies.

INGREDIENTS

Yield: 2 dozen cookies

2½ cups/320 grams all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
1 cup/225 grams unsalted butter (2 sticks), softened
¾ cup/150 grams of granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

PREPARATION

Step 1
Combine flour, baking powder and salt in a medium bowl, and whisk to combine. Set aside.

Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla, and beat on medium speed until well combined, scraping the bowl as needed.

Step 3
Add flour mixture and beat on low speed just until combined. Scrape the bowl and fold it a few times to ensure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour.

Step 4
Heat oven to 350 degrees. Roll out dough ¼-inch thick. Use 3-inch floured cutters to cut out cookies, and transfer to two parchment- or silicone mat-lined baking sheets, spacing the cookies about 1½ inches apart. Reroll scraps as needed, chilling as needed until firm before rolling and cutting again. Freeze until very firm, about 10 minutes.

Step 5
Bake until golden brown at the edges, 12 to 14 minutes.

Step 6
Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for up to 2 weeks, or frozen up to 3 months.

Title: Re: What's for dinner? 2020
Post by: patricia19 on December 29, 2022, 03:06:55 PM
Chocolate-Molasses Cookies...By Alison Roman

TIME: About 40 minutes

All you need to shape this dead simple dough are your hands (and maybe a helper or two). Decidedly more "grown up" in flavor — both the molasses and cocoa give bitter notes that play off the spiciness of the fresh ginger — the cookies are tiny in size by design to complement their intensity. For rolling, any coarse decorative sugar works, as would Demerara or an unrefined sugar.

Yield: About 40 cookies

½ cup/115 grams unsalted butter (1 stick)
1 tablespoon freshly grated ginger (optional)
1½ cups/190 grams all-purpose flour
½ cup/45 grams cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon kosher salt
⅓ cup/65 grams granulated sugar
½ cup/120 milliliters molasses
1 large egg
Sanding, Demerara or granulated sugar, for decoration

PREPARATION
Step 1
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Step 2
Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.

Step 3
In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.

Step 4
In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.

Step 5
Using your hands, roll small balls of dough about the size of a quarter (dough will be soft — if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.

Step 6
Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.

Tip
Cookies can be baked 2 days ahead, stored wrapped tightly at room temperature.

4 years ago
Why oh why do people have you melt butter in a pot on the stove? Just put the butter into the (microwave-safe) mixing bowl you're going to use for the rest of the wet ingredients and do 1 1/2 minutes on 50% power to melt your butter--then check, as you may need 15-30 seconds more. Let the butter cool a bit while you mix up the dry ingredients, then proceed with the recipe, just adding the wet ingredients to the butter. This technique saves you a dirty pot, and all of your butter gets used.

Is this helpful? 69

4 years ago
Alison Roman mentions fresh ginger in the description but the recipe calls for ground ginger. Any thoughts?

Is this helpful? 58

4 years ago
The two forms of ginger will complement each other. I'd even go a step further and add finely chopped candied ginger.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 29, 2022, 03:18:34 PM
Cream Cheese Pound Cake...By Eric Kim

TIME: 1½ hours

Reminiscent of Sara Lee's loaves in the freezer aisle, this tender, buttery treat is like a pound cake in sheet cake form. For a Barbie-pink dream house finish, prepare this with the optional toppings: raspberry preserves, gently salted whipped cream and a snowy, psychedelic blanket of freeze-dried raspberries. Any toppings should be added right before serving, but if it's simplicity you're after, then you can skip them and dust the cake with confectioners' sugar or nothing at all. The cake, undressed, will keep in an airtight container at room temperature for up to 3 to 4 days or well-wrapped in the freezer for up to a month.

INGREDIENTS

Yield: One 9-by-13-inch cake

For the Cake

2½ cups/320 grams all-purpose flour
1 teaspoon baking powder
1½ cups/345 grams unsalted butter, at room temperature
8 ounces/226 grams cream cheese, at room temperature
3 cups/600 grams granulated sugar
1 tablespoon vanilla extract
1¼ teaspoons fine sea salt
5 large eggs, at room temperature

For the Assembly (optional)

1 cup/305 grams raspberry preserves (see Tip)
2 cups/473 milliliters cold heavy whipping cream
2 tablespoons granulated sugar
½ teaspoon fine sea salt
1½ cups/34 grams freeze-dried raspberries

PREPARATION

Step 1
Prepare the cake: Position a rack in the center of the oven and heat the oven to 325 degrees.

Step 2
In a medium bowl, add the flour and baking powder. Whisk to combine and to break up any lumps.

Step 3
Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Use the empty butter wrappers to generously grease a 9-by-13-inch baking pan; line the bottom and long sides with parchment. Add the cream cheese, sugar, vanilla and salt to the bowl with the butter and mix on medium-low speed to combine. Increase the speed to medium-high and beat until fluffy, almost white and the sugar is mostly dissolved, 5 to 7 minutes. With the mixer on medium speed, add the eggs one at a time, mixing until smooth after each addition. Use a flexible spatula to scrape the bowl, then beat over medium speed for another minute.

Step 4
With the mixer on low speed, gradually add the dry ingredients and mix until most of the flour streaks have disappeared. Using the spatula, scrape the bowl and gently stir until you eliminate the flour streaks. Scrape the batter into the prepared pan, then smooth out the top.

Step 5
Bake, rotating the pan halfway through, until golden brown and a skewer or cake tester inserted in the center comes out clean, 60 to 65 minutes. When you gently press on the center of the cake with your fingertip, you shouldn't leave a dent. Let cool completely in the pan. (The cooled cake can be covered and kept at room temperature for up to 3 or 4 days.)

Step 6
If you're preparing the optional toppings, assemble the cake: Spread the preserves evenly over the cooled cake.

Step 7
In the bowl of a stand mixer, whisk the heavy whipping cream, sugar and salt over medium-high until billowy soft peaks form. When you lift the whisk out of the bowl and turn it upside-down, a peak of cream should flop over slightly like a Santa hat. Evenly spread the whipped cream over the jam-topped cake.

Step 8
Add the freeze-dried raspberries to a fine-mesh sieve and hold it over the cake. Using your fingers, pass them through until most of the magenta powder rests atop the frosting like fresh snow and most of the seeds are left behind in the sieve. The entire surface of the whipped cream should be covered in pink dust. Discard the raspberry seeds. Serve immediately.

Tip
Look for a brand of raspberry preserves with minimal ingredients: They should consist of only raspberries, sugar, pectin and some kind of citrus. That will taste more tart and less artificial than one with, say, high-fructose corn syrup and other fruit juices that muddy the natural raspberry flavor. If your preserves taste especially sweet, you can stir in up to 3 teaspoons of fresh lemon juice for added tartness.

Title: Re: What's for dinner? 2020
Post by: patricia19 on January 06, 2023, 02:15:49 PM
Mini Quiche Recipe...By Diana Rattray Updated on 02/15/22

Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 24 servings Yield: 24 mini quiches

Mini quiches make an excellent appetizer or snack because they are easy to make and packed with protein and flavor. They are the perfect bite, and are hot and ready to eat in less than 45 minutes!

This version turns classic quiche Lorraine ingredients into easy-to-prepare snack-size mini quiches. The recipe is versatile as well. If you prefer cheddar cheese, feel free to add it instead of the Gruyère or replace it with havarti or freshly grated Parmesan cheese. Or make it with finely chopped pancetta, prosciutto, or ham instead of bacon. Take a look at the variations below the recipe for more complementary combinations.

The sliced chives are optional in this recipe, but they add some color to the quiches. Add a few sliced chives as a garnish before or after baking the mini quiches. Serve mini quiches hot, warm, or cold, or reheat them in a 375 F oven for about 5 to 8 minutes. "Just keep an eye on them once baking as they can get overcooked really fast."

Ingredients

Cooking spray
2 store-bought or homemade unbaked pie crusts
All-purpose flour, as needed
4 strips bacon, finely chopped, optional
2 tablespoons finely chopped shallot
3 large eggs
1/2 cup half-and-half, or light cream
1/4 teaspoon fine salt
Dash freshly ground black pepper
Dash freshly grated nutmeg
1/3 cup shredded Gruyère, or Swiss cheese, about 1 1/2 ounces
2 tablespoons sliced chives, optional

Steps to Make It

Gather the ingredients.

Spray a 24-cavity mini muffin tin with cooking spray. Position a rack in the center of the oven and preheat to 375 F.

Place one of the unbaked pie crusts on a lightly floured surface. Roll the pie crust to a thickness of about 1/8-inch. Cut out rounds with a 2 1/2-inch cookie cutter. Press each pastry round into a cavity in the mini muffin pan. Repeat with the remaining pie crust—re-roll scraps as needed for the last few rounds. Set aside.

Put the bacon, if using, in a medium skillet over medium-high heat and cook, stirring occasionally until almost crisp, about 5 minutes. Add the shallot and continue cooking until the bacon is crisp and the shallot is translucent, about 2 minutes. Drain on paper towels and set aside.

In a medium bowl, whisk the eggs with the half-and-half, salt, pepper, and nutmeg.

Add the bacon-shallot mixture to the egg mixture and whisk to blend.

Add about 1 scant teaspoon of shredded Gruyère cheese to each mini muffin cavity.

Add about 1 tablespoon of the egg mixture to each cavity. Top each with sliced chives, if using.

Bake until the eggs puff up and the crust is golden brown, 15 to 20 minutes. Let cool slightly, remove from the muffin tins and serve.

Tips
Bacon is much easier to chop or dice when frozen. Arrange the bacon strips on a plate or tray and freeze for about 10 to 15 minutes before chopping.

Recipe Variations
Here are a few more tasty mini quiche combinations:

Ham and Cheese: Omit the shallot and replace the bacon and Gruyère with finely chopped ham and shredded cheddar cheese.

Spinach and Feta: Omit the bacon. Sauté the shallot in 1 tablespoon of unsalted butter and add about 1 cup of chopped spinach. Cook just until the spinach wilts. Replace the Gruyère cheese with feta.

Spinach, Ham, and Mozzarella: Omit the bacon. Sauté the shallot and about 1/2 cup of the diced ham in 1 tablespoon of unsalted butter. Add the spinach to the pan and cook until wilted. Replace the Gruyère cheese with mozzarella.



How to Store and Freeze
Refrigerate mini quiches in a covered container within 2 hours and eat within 3 to 4 days.
To freeze cooled mini quiches, place them in an airtight container, separated by sheets of wax paper or parchment paper, and freeze for up to 3 months.
To reheat, place the mini quiches on a baking sheet and heat in a preheated 375 F oven for about 5 to 8 minutes, or about 10 to 12 minutes if frozen.


How do you keep mini quiches warm for a party?
A warming tray or chafing dish is ideal for keeping mini quiches warm for serving. Alternatively, if you're not serving within 2 hours, you may use the 'warm' setting on your oven. If your oven doesn't have a 'warm' setting, cover the food loosely with foil place it in a preheated 200 F.




Title: Re: What's for dinner? 2020
Post by: patricia19 on January 06, 2023, 02:25:05 PM
Low-Fat Skillet Ground Beef and Vegetables...By Fiona Haynes  Updated on 12/14/22

Prep: 10 mins Cook: 30 mins Total: 40 mins Servings: 4 servings

One-dish meals can be a lifesaver when you're short on time and ideas. But, oftentimes, easy one-pot meals are loaded with fat, whether it be from the condensed soup, grated cheese, or other calorie-laden ingredients—especially when you are looking for a recipe that includes ground beef.

This recipe is an exception, combining ground beef with plenty of vegetables to make this hearty supper dish. The trick is to use extra-lean ground beef—and only 8 ounces of it—and fill the skillet with healthy ingredients like celery, onion, carrots, green beans, mushrooms, and zucchini. This easy low-fat skillet meal that can be on the table in 30 minutes.

Ingredients

1 teaspoon canola oil
1 rib celery, sliced
3/4 cup finely chopped onion
3/4 cup sliced carrots
3/4 cup green beans, trimmed
3/4 cup mushrooms
1 small zucchini, halved lengthwise and sliced
1 teaspoon oregano
8 ounces extra-lean ground beef
1 (15-ounce) can chopped tomatoes
1 tablespoon Worcestershire sauce


Ingredients

1 teaspoon canola oil
1 rib celery, sliced
3/4 cup finely chopped onion
3/4 cup sliced carrots
3/4 cup green beans, trimmed
3/4 cup mushrooms
1 small zucchini, halved lengthwise and sliced
1 teaspoon oregano
8 ounces extra-lean ground beef
1 (15-ounce) can chopped tomatoes
1 tablespoon Worcestershire sauce

Steps to make it

Gather the ingredients.

Steps to Make It

Gather the ingredients.

Heat oil in a large skillet over medium heat.  A cast iron skillet is recommended but not required.

Add celery, onion, carrots, green beans, mushrooms, and zucchini and sauté for 2 to 3 minutes. Add oregano and stir to combine.

Crumble in ground beef and cook, stirring, until no longer pink, about 5 to 7 minutes. Carefully drain off any excess fat.

Add canned tomatoes and Worcestershire sauce and mix to combine evenly. Simmer for 20 minutes.

Serve in individual bowls. Enjoy!

Title: Re: What's for dinner? 2020
Post by: patricia19 on January 06, 2023, 02:26:12 PM
Other Ground Beef and Vegetable Recipes
To satisfy those family members who need a bit of meat with their vegetables, or to simply serve a hearty meal on a cold evening, there are several other ground beef and vegetable dishes to choose from. Use lean ground beef and feel free to increase the vegetable quantity to give the recipe a healthy boost. Sweet and sour ground beef features a whole bag of frozen vegetables plus a can of pineapple, making this flavorful dish chock full of nutrients. The little bit of sugar combined with ginger and soy sauce will please even the pickiest of eaters. If you have some lean meatballs in the freezer, try a meatball orzo one-dish casserole, which calls for 6 cups of broccoli rabe along with chicken broth, garlic, onion, and a touch of Parmesan cheese, making for a tasty but somewhat lighter meal.

If pasta is a family favorite, give a spaghetti squash casserole with ground beef a try; red and green peppers add to the health factor, and you can decrease the cheddar cheese if you prefer. You can also make the vegetable the dinner's vessel; baked stuffed squash with beef and tomatoes is a fun way to make sure everyone is eating their vegetables. A mixture of lean ground beef, bell pepper, onion, and tomato are spooned into acorn squash halves and baked.

https://www.thespruceeats.com/sweet-and-sour-ground-beef-480753

https://www.thespruceeats.com/meatball-orzo-one-dish-casserole-4129338

https://www.thespruceeats.com/roasted-spaghetti-squash-2217052

https://www.thespruceeats.com/stuffed-squash-with-spiced-beef-and-tomatoes-3062225
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 06, 2023, 02:35:26 PM
Çoban Salatası (Turkish Shepherd's Salad) Recipe...By Elizabeth Taviloglu
Updated on 05/5/22

Prep:
15 mins
Cook:
0 mins
Total:
15 mins
Servings:
4 servings

Shepherd's salad, or çoban salatası (Cho-BAHN' sah-lah- tah-SU'), is a favorite in Turkey and Greece where fresh tomatoes, cucumbers, and green peppers are sweet and plentiful during the summer months. This salad comes together easily, other than some peeling and chopping, and is dressed with a simple mixture of oil, vinegar, salt, and pepper and finished off with feta cheese and black olives.

There is some prep involved, including peeling the tomatoes and cucumbers and seeding the bell pepper, but all of this makes for a more palatable and attractive dish. And chopping all of the vegetables into roughly the same size makes for a prettier presentation. If you like, you can include some chopped red onion to add a bit of purple color and a little extra flavor.

A nice alternative to mixed greens, this refreshing salad goes very well with cookout menus, at summer potlucks, and with grilled steak and chicken. You can also serve it as part of a Mediterranean spread, including chicken kebabs, bulgur pilaf, and lamb gyros. Because it is similar to the vegetable salads made throughout the Middle East, feel free to serve çoban salatası with chicken shawarma and falafel.

Ingredients

2 large tomatoes
2 medium cucumbers
1 green bell pepper
1 small red onion, optional
1 tablespoon fresh parsley, finely chopped plus more for garnish
1/4 cup extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup crumbled feta cheese, or Turkish white cheese
Turkish or Greek black olives, for garnish

Steps to Make It

Gather the ingredients.

Wash and pat dry the vegetables. With a sharp paring knife, skin the tomatoes then dice them into cubes, being careful not to crush the flesh.

Remove the stems and seeds from the pepper and peel the cucumbers and red onion, if using. Dice all of the vegetables into cubes about the same size as the tomatoes.

Put all the diced vegetables in a serving bowl, add the chopped parsley, and toss gently with your fingers.

In an empty jar or covered container, combine the oil, lemon juice, salt, and pepper and shake well. Pour the mixture over the salad and toss gently.

Top the salad with the feta, black olives, and a bit more chopped parsley.

Let the salad rest a few minutes before serving. Enjoy with pita or crusty bread for soaking up the dressing.

Ways to Serve Shepherd's Salad

In addition to serving çoban salatası as a side dish, this salad can be used as a filling for sandwiches such as a vegetarian pita wrap, chicken souvlaki, and falafel.

Recipe Variation

Use 1 tablespoon red wine vinegar instead of lemon juice.
If you like spice, you can use a hot pepper, such as serrano, in place of the bell pepper.




Title: Re: What's for dinner? 2020
Post by: patricia19 on January 07, 2023, 01:54:48 PM
The Basics, TMT...Tomato, Mayo, and Toast (The TMT)
The best way to enjoy a perfect end-of-summer bursting-at-the-seams tomato (heirloom or otherwise).
by J. Kenji López-Alt Updated Aug. 22, 2022

WHY IT WORKS
Perfectly ripe, peak-of-summer tomatoes are the key to success here. Nothing less will do.
Homemade mayo makes it possible to introduce an olive-oil flavor to the toast and tomatoes—a winning combo.

Recipe Facts

Prep: 15 mins Active: 15 mins Total: 15 mins Serves: 2 servings

Ingredients

For the Mayonnaise:

2 large egg yolks
1 tablespoon (15ml) fresh lemon juice
1 tablespoon (15ml) Dijon mustard
1 small clove garlic, finely minced or grated
3/4 cup (177ml) canola oil
3/4 cup (177ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper

To Assemble:

4 slices high-quality bread, toasted
1 large ripe tomato, cored and sliced into irregular wedges
Coarse sea salt, such as Maldon

Directions

For the mayonnaise: Combine egg yolks, lemon juice, mustard, and garlic in the bowl of a food processor or stand mixer fitted with a whisk attachment. With machine running, slowly drizzle in canola oil, stopping machine to scrape down sides as necessary. Mixture should begin to form a thick emulsion. If using a food processor, transfer to a large bowl set in a heavy pot lined with a dish towel to stabilize, then, whisking constantly, slowly drizzle in olive oil until a thick mayonnaise forms.

Alternatively, if using a stand mixer, continue to use the mixer's whisk attachment to add the olive oil. Add up to 1 tablespoon water, whisking constantly, until mixture lightens in color and is thin enough to slowly fall off of a spoon when held vertically. Season to taste with salt and black pepper.

Slather mayonnaise on top of toast and top with tomatoes. Sprinkle with coarse sea salt and serve immediately before salt dissolves.

Notes
Use only the best summer tomatoes and high quality bread for this recipe.

Extra-virgin olive oil can become bitter when blended in a food processor; therefore we recommend hand-whisking in the olive oil. A stand mixer can continue to be used for the olive oil without trouble.

The mayonnaise can also be made completely manually with a whisk. To keep the bowl steady, drape a clean dish towel over the top of a medium-sized saucepan. Place a large bowl on top of it. It should remain stable as you whisk.

Special Equipment
Food processor (or stand mixer), or a whisk with a really strong wrist.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 07, 2023, 02:03:52 PM
Two-Minute Mayonnaise Recipe

Using an immersion blender, you end up with a cup full of creamy, perfectly emulsified, real-deal, better-than-anything-you-can-buy mayonnaise.
by J. Kenji López-Alt Updated Sep. 16, 2022

WHY IT WORKS

By using a jar just wider than the head of the blender, the oil is gradually emulsified into the other ingredients.

The oil floats at the top, so when you stick the blades of the hand blender down into the cup, they'll be in direct contact with the egg yolk, water, acid, and mustard.
The immersion blender creates a vortex, gradually pulling the oil down into the whirling blades.

Recipe Facts

Prep: 2 mins Active: 2 mins Total: 2 mins Serves: 8 servings Makes: 1 cup

Ingredients

1 large egg
1 tablespoon (15ml) lemon juice (from 1/2 a lemon)
1 teaspoon Dijon mustard
1 medium clove garlic, minced
1 cup (240ml) vegetable or canola oil
Kosher salt

Directions

Place egg, lemon juice, and mustard in the bottom of cup or jar that just fits the head of your immersion blender. The egg/lemon juice mixture must reach the blades for this to work (see note). If the mixture does not reach the blades, double the recipe before attempting.

Add garlic, if using. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Refrigerate in an airtight container for up to 2 weeks.

Special Equipment
Immersion blender

Notes
It is imperative that the jar you use be just slightly larger than the head of the immersion blender, and the egg/lemon mixture must be in contact with the blades of the blender before you switch it on for this to work. The head of the blender must be firmly planted against the bottom of the jar until the mayonnaise starts to come together. If you can't find a jar the right size, double the recipe in order to increase the starting volume of the egg/lemon mixture.

If your mayonnaise is watery, that means it has not been emulsified properly. Let the mixture settle and separate, then try blending again.

Title: Re: What's for dinner? 2020
Post by: patricia19 on January 15, 2023, 04:51:24 PM
Ravioli lasagna cups

Total Time 30 min Prep 10 min Cook 20 min Serves 6 Difficulty Easy

Handy frozen ravioli serves as both the pasta and cheese filling in this super-easy riff on lasagna. Layered with marinara sauce, garlicky spinach, and a finishing touch of mozzarella, it's saucy, rich, and cheesy.

While you could layer the elements in a casserole dish, making the lasagna in muffin tins helps with portion control. If possible, choose frozen spinach in a bag over that in a box. Bagged spinach stays more separate and thaws more quickly and easily than the solid block you'll get from a box.

Ingredients

Cooking spray 12 spray

Frozen cheese ravioli without sauce 15 oz, 24 average-size pieces

Olive oil 1½ tsp

Garlic 3 medium cloves, minced

Chopped frozen spinach 10 oz, or frozen leaf spinach, thawed

Jarred fat-free marinara sauce 1½ cup

Shredded part-skim mozzarella cheese ¾ cup, (about 3 oz)

Instructions

Preheat oven to 375°F. Coat a 12-cup muffin pan with cooking spray.

Bring a large pot of water to a boil. Add ravioli and boil 2 minutes. Drain and pat dry with paper towels.

In a small skillet over medium heat, warm oil and garlic until fragrant and barely golden brown, about 2 minutes.

Remove from heat. Squeeze as much liquid as possible from spinach and "fluff" spinach with fingers. Stir spinach into oil mixture.

Into each muffin cup, layer 1 ravioli, 1 tbsp marinara, about 1½ tbsp spinach, 1 ravioli, 1 tbsp sauce, and 1 tbsp mozzarella.

Bake, uncovered, until sauce is bubbly and cheese melts, about 15 minutes. Broil 1 or 2 minutes to lightly brown cheese, if desired.

Serving size: 2 lasagna cups


Title: Re: What's for dinner? 2020
Post by: patricia19 on January 15, 2023, 05:46:20 PM
Turkey Club Salad with Peppercorn Dressing

Total Time 18 min Prep 15 min Cook 3 min Serves 4 Difficulty Easy

This recipe packs in all the flavors of your favorite sandwich but as a salad instead. A light and creamy dressing, healthier turkey bacon, loads of greens, and skinny croutons make it a better-for-you choice for a hearty lunch. To give turkey bacon a little more flavor, sprinkle it with a pinch of black pepper or smoked paprika before cooking.

Ingredients

Uncooked turkey bacon 6 slice(s), cut into 1/2-inch pieces ½ cup Fat-free half-and-half

Light mayonnaise ½ cup Fat-free half-and-half ¼ cup

Fresh lemon juice 1 Tbsp

Dijon Mustard 1 tsp

Black pepper ¼ tsp

Mixed greens 8 cups, lightly packed

Cooked turkey breast without skin 10 oz, cubed

Fresh cherry tomatoes 10 medium, halved

Fat-free packaged croutons 1 cup

Instructions

Cook bacon in medium nonstick skillet over medium heat until crisp, about 3 minutes. Transfer to paper towels to drain.

To make dressing, whisk together mayonnaise, half-and-half, lemon juice, mustard, and pepper in serving bowl.

Add salad greens, turkey, tomatoes, and croutons. Sprinkle with bacon; toss until coated evenly. Serve immediately.

Serving size: 2 cups

Title: Re: What's for dinner? 2020
Post by: patricia19 on January 15, 2023, 06:02:48 PM
From Simply Recipes

Note: All groceries have a bargain bin or shelf.

Sorting Trash From Treasure in the Dollar Bin
Not all cheapo produce at Kroger is a score. Some of it is close to rotten. How do you glean the gems from the garbage?

Look for potatoes. Undersize potatoes land in this bin a lot. As do green potatoes, which are totally safe to eat if you peel them. You want the potatoes to be firm, not soft, and not to have eyes that are rapidly developing into sprouts.

Embrace unpretty citrus. Smaller-than-average lemons or limes that are a teensy bit not as bright green as the others tend to land in the bin a lot. Same with grapefruit. They are all great scores.

Go tropical. Dead ripe mangos and papayas have a really short shelf life. If you score these from the bargain bin, plan to eat or prepare them stat. 

Ratatouille, anyone? Sometimes I get really lucky and find eggplant, colorful bell peppers, and a bundler of onions. That's halfway to a batch of ratatouille, which I make and freeze for future meals.

Be down with brown bananas. I pick up mottled brown-and-yellow bananas from the dollar bin. The last time I shopped, I noticed that the marked-down bananas were sold by the pound, not by the bunch. Still, I almost always come away with a half-dozen organic bananas for less than a buck. That's one loaf of banana bread and at least three smoothies.

Know wrinkled from rotten. Sometimes at my store, they try to pass off stuff that's nearly compost. If you see anything your gut instinct says to leave behind, listen to your gut instinct.

Skip the avocados. Dollar bin avocados—at least the ones that I've found—tend to be really squishy and past their prime. Approach with caution!

Even More Super Produce Savings!
Besides the dollar bin, Kroger also marks down packaged produce throughout the produce section. Look for the markdown sticker on the package—it's got a red and yellow border. Bagged lettuce, salad kits, greens in plastic clamshells, mushrooms, and fresh herbs are the most likely to be marked down this way.

Scrutinize the contents: are they simply a bit tired or are they microns away from slimy? If they're looking good to go, I scoop these up and use them to inspire my meal planning. A giant clamshell of baby arugula? Make pasta with arugula pesto. A pound of mushrooms? Make mushroom quesadillas. A bag of Brussels sprouts? Roast them.

Vegetable-centric meals save me money because I get more unprocessed food on my plate and spend less on costly meat.

For This to Work, You Have to Act Fast
The rub with cheapo produce? Its life span is highly limited. You can't load up and shove it in your fridge to deal with it later. Because when later comes, it'll be rotten.

You have to act fast, and you need the luxury of time. I get in a rhythm where I shop on a Friday or Saturday, then spend an afternoon in the next 24 hours doing batch cooking, prioritizing my dollar bin produce. If you ever pick up produce—clearance or full-price—and think, "I probably don't have time to cook this," put it back on the shelf.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 15, 2023, 06:27:37 PM
Slow Cooker Cowboy Beans

This slow cooker recipe delivers a hearty dish of hamburger, bacon, and beans in a thick and sweet sauce.

Recipe by Heather  Updated on February 10, 2022

Prep Time: 10 mins Cook Time: 3 hrs 10 mins Total Time: 3 hrs 20 mins Servings: 8

Ingredients

1 pound hamburger

½ pound bacon

1 (28 ounce) can baked beans with pork

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can lima beans, rinsed and drained

2 onions, chopped

1 cup ketchup

1 cup brown sugar

1 teaspoon prepared mustard


Directions

Heat a large skillet over medium-high heat. Cook and stir hamburger and bacon together in the hot skillet until hamburger is browned and crumbly, 7 to 10 minutes.

Stir cooked hamburger and bacon, baked beans with pork, kidney beans, lima beans, onions, ketchup, brown sugar, and mustard together in the bottom of your slow cooker.

Cook on Low until hot and thickened, at least 3 hours.

Readers's Notes

Excellent beans but it makes a lot! I did change a couple of things but I think the original recipe would be delicious! I used a 28oz can of Bushes baked beans, 1 can of chili beans, and 1 can of navy beans. I did use the full cup of sugar and catsup. I sprinkled a good amount of dried onions instead of using diced. I also only used 1/2 lb ground beef and no bacon (trying to lower the calories). Let cook for about 4 hours on low, then 1 hour on high without the lid.. thickened right up.

I liked the recipe. The next time I make it, I will decrease the amount of sugar to half. As written,in my opinion, it is a tad too sweet. I also added hot sauce in an attempt to cut the sweetness. I will again add hot sauce to spice it up a bit.

The canned beans are already cooked, so having to cook them to mush in a slow cooker seems wasteful of time and electricity. Also, it has so much sugar it's more like a dessert than a main dish. Sorry, not making this again.

Substitute most anything but humus for the lima beans and it's a good recipe. Only leave them in if you WANT it bland and lifeless.

I have been making these for years. The recipe is in our state cookbook. My grocery store calls canned lima beans butter beans but it's the same. The longer you cook this on low the better the flavor. Very popular at potlucks and get togethers, especially with men.


Title: Re: What's for dinner? 2020
Post by: JaneS on January 16, 2023, 09:25:02 AM
PATRICIA, I printed the bean recipe and I'm going to make it SOON.  I have everything to go in it and I try to eat some beans, daily.  They are good for one of my "aging problems".  Thanks for the recipe.
Title: Re: What's for dinner? 2020
Post by: phyllis on January 16, 2023, 10:24:40 AM
The Cowboy Beans is very similar to my Kansas mother's version of baked beans, without the aid of a slow cooker.  It was her "go to" recipe for any church or organization pot luck gathering.  However, the bacon was laid in strips over the top of the casserole and baked for long time in the oven.  It is still my favorite style of baked beans.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 16, 2023, 12:01:23 PM
Jane, you're going to love that recipe if you like beans. In the past, I used dried beans only, but there are a few canned beans, basically organic, that aren't chemically derived, and I can eat them, which is nice.

I like to cook several dried beans at a time, freeze and toss a few beans into various recipes, cold or hot, for added nutrition.

Phyliss, I would love to see your mother's oven recipe. I always used a pot on the back of the stove. After sorting, cleaning, etc. I would cook them for hours on low and came to associate that recipe with long, slow weekends.
Title: Re: What's for dinner? 2020
Post by: phyllis on January 18, 2023, 09:45:05 AM
Patricia----


Baked Beans

2 15 oz. cans Van Camp baked beans with pork
1/2 cup packed brown sugar
1/2 onion, chopped
1/2 cup ketchup
1 T. prepared mustard
1 t. Worcestershire sauce
1 t. red wine vinegar
salt and pepper to taste
2 slices bacon


Preheat oven to 350 deg. F (175 deg. C)
In a 9X9 baking dish, combine the pork and beans with salt and pepper to taste.  Top with the bacon slices.
Bake at 350 deg. for 1 hour, or until sauce is thickened and bacon is cooked.

I found this in Allrecipes.com but it is the same as my mother used and I think it came originally from a Van Camp Pork and Beans can label.  It is a little tangy, and a little savory, and a little sweet.  It is my favorite way to fix Kansas style Baked Beans that Mother always took to pot luck suppers.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 18, 2023, 02:19:29 PM
Thank you for adding the recipe for me, Phyllis; I've saved it. My sister bakes similar beans but has always associated them with laundry and housecleaning as a child.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 20, 2023, 02:07:20 PM
Chicken Cacciatore With Red Peppers, Tomato, and Onion Recipe
Ready in little more than an hour, this chicken cacciatore has all the flavor and depth of a slow-cooked recipe.
by Daniel Gritzer Updated Sep. 30, 2022

Chicken legs remain tender and juicy even with prolonged cooking, unlike lean breast meat.
Eliminating the flour dredging that some recipes call for allows the bright, fruity flavor of the bell pepper and tomatoes to shine through.

Recipe Facts

Prep: 5 mins Cook: 75 mins Active: 40 mins Total: 80 mins Serves: 4 to 6 servings

Ingredients

3 to 4 pounds (1.4 to 1.8kg) bone-in, skin-on chicken legs, thighs and drumsticks split
Kosher salt and freshly ground black pepper
3 tablespoons (45ml) extra-virgin olive oil
1 medium (8-ounce; 225g) yellow onion, thinly sliced
1 large (8-ounce; 225g) red bell pepper, stemmed, seeded, and thinly sliced
5 medium cloves garlic, thinly sliced
3/4 cup (175ml) dry white wine  (Optional white grape juice, or apple juice)
1 (28-ounce; 795g) can peeled whole tomatoes, drained and crushed by hand, plus 1/2 cup (120ml) reserved juices from can
2 sprigs fresh rosemary, sage, or thyme
1 bay leaf
Minced flat-leaf parsley, for garnish (optional)

Directions

Preheat oven to 350°F (180°C). Season chicken all over with salt and pepper.

In a Dutch oven or large straight-sided sauté pan, heat oil over medium-high heat until shimmering. Working in batches, add chicken and cook, turning occasionally, until browned all over, about 6 minutes per side. Transfer chicken to a platter as it finishes cooking and set aside.

Add onion, pepper, and garlic and cook, stirring and scraping up any browned bits, until softened, about 8 minutes.

Add wine and bring to a simmer. Add tomatoes and reserved juices, along with herb sprigs and bay leaf. Return to a simmer. Season with salt and pepper. Nestle chicken and any accumulated juices into liquid and vegetables.

Transfer to oven and cook, uncovered, until chicken is fully cooked through and tender and sauce is slightly reduced and thickened, about 30 minutes. Discard herb sprigs and bay leaf. Serve right away, garnishing with minced parsley if desired.

Special Equipment
Dutch oven

Notes
 You can also finish the dish on the stovetop if you don't want to fire up the oven.


Title: Re: What's for dinner? 2020
Post by: patricia19 on January 20, 2023, 02:17:26 PM
Homemade Chicken Soup Recipe
A flavorful broth and perfectly cooked chicken make this classic even better.
by Daniel Gritzer Updated Apr. 17, 2020

Cold-poaching the chicken breasts, then removing them until the end of the cooking process, guarantees a perfectly tender and juicy texture.
Using stock reinforces the flavor of the broth, creating a more deeply flavorful soup.
Adding the vegetables toward the end maintains their flavor and prevents them from turning to mush.

Recipe Facts

Prep: 15 mins Cook: 2 hrs 30 mins Active: 25 mins Total: 2 hrs 45 mins Serves: 12 servings Makes: 3 quarts

Ingredients

1 (4-pound; 1.8kg) whole chicken
3 quarts (2.8L) cold or room-temperature homemade chicken stock or store-bought low-sodium chicken broth
6 medium cloves garlic
2 sprigs fresh thyme
1 bay leaf
1 large carrot (8 ounces; 230g), diced
1 medium turnip (7 ounces; 200g), peeled and diced
1 medium yellow onion (9 ounces; 250g) or large leek (white and light-green parts only), diced
1 large parsnip (10 ounces; 285g), peeled and diced
2 medium ribs celery (5 ounces; 150g), diced
Kosher salt and freshly ground black pepper
Minced fresh dill, flat-leaf parsley, or other fresh herbs, to finish

Directions

Using a sharp knife, cut chicken breasts from breastbone and detach chicken legs from carcass. In a large soup pot or Dutch oven, cover chicken breasts, legs, and carcass with stock. Add garlic, thyme, and bay leaf.

Heat stock over medium-high heat until temperature reaches between 150°F and 160°F (66 and 71°C) on an instant-read thermometer; adjust heat to maintain stock temperature in the 150°F–160°F range. It's okay if the temperature bounces around a little, but try to keep it above 150 and below 170°F (77°C). Cook until thickest part of chicken breasts registers 150°F on an instant-read thermometer, about 1 hour. Remove chicken breasts and set aside.

Bring soup to a simmer and continue cooking for 1 hour longer, skimming as needed. Discard thyme sprigs and bay leaf. Remove all chicken from pot. Pull meat from bones, shredding it into bite-size pieces; discard skin and bones. If broth is cloudy, you can strain it through a fine-mesh strainer to clarify it.

Return all chicken to pot except breast meat and return to a simmer. Add diced carrot, turnip, onion (or leek), parsnip, and celery and cook until just tender, about 10 minutes. Season with salt and pepper. Add minced fresh herbs and remove from heat. Dice chicken breasts and stir into soup along with any accumulated juices. Serve hot.

Special Equipment
Dutch oven or stockpot, instant-read thermometer, fine-mesh strainer (optional)



Title: Re: What's for dinner? 2020
Post by: patricia19 on January 20, 2023, 02:26:08 PM
Ham and Bean Soup
A rich and hearty soup that is undeniably satisfying.
by Arlyn Osborne Published Mar. 03, 2022

Sweating the aromatics first then adding them back later ensures they don't cook to a pulp and provides texture to the finished soup.
Cooking the beans directly in the soup contributes to a thick, creamy consistency.
Simmering the ham hocks for an extended period deeply flavors the soup and yields tender meat.

Recipe Facts

Cook: 4 hrs Soaking Time: 60 mins Total: 5 hrs Serves: 6 to 8 servings

Ingredients

1 pound (450g) dried navy beans
5 quarts (4.7L) water, divided
Kosher salt
2 tablespoons (30ml) extra-virgin olive oil
1 large yellow onion (12 ounces; 340g), roughly chopped
2 small carrots (6 ounces; 170g), peeled and roughly chopped
2 celery ribs (5 1/2 ounces; 155g), roughly chopped
2 medium garlic cloves, roughly chopped
2 sprigs fresh thyme
2 sprigs flat-leaf parsley, plus finely chopped parsley leaves and tender stems for garnish
1 bay leaf
2 1/2 pounds (about 2 large; 1.1kg) smoked ham hocks
Freshly ground black pepper

Directions

In a 4-quart saucier, combine beans and 3 quarts (2.8L) water; season with salt. Bring to a boil over high heat. Remove from heat, cover, and let soak for 1 hour. Drain and rinse beans; set aside.

Meanwhile, in a large Dutch oven, heat oil over medium heat until shimmering. Add onion, carrots, and celery, and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring frequently, until fragrant, about 60 seconds. Transfer vegetables to a small heatproof bowl; set aside.

In the same Dutch oven, add remaining 2 quarts (1.9L) water, along with thyme, parsley, bay leaf, and ham hocks. Bring to a boil over high heat, then lower heat to maintain a gentle simmer. Cover and cook until ham hocks are tender, about 1 hour.

Stir in beans and return to a gentle simmer, adjusting the heat if needed. Cover and cook, stirring halfway through, until beans are completely tender and meat is falling off the bones, about 2 hours. Discard thyme, parsley, and bay leaf. Using tongs, transfer ham hocks to a cutting board and set aside until cool enough to handle, about 20 minutes. Using a slotted spoon, transfer 2 1/2 cups beans to a medium heatproof bowl; set aside.

Once ham hocks are cool, roughly chop meat using a sharp knife; discard skin, bones, and fat. Set aside.

Using an immersion blender, blend soup until smooth (if using a countertop blender, blend in batches, if necessary, and start blending at low speed before increasing to high, then return pureed soup to the pot). Add reserved beans, meat, vegetables back to pot, stirring to combine. Return to a gentle simmer, then cook, stirring occasionally, until vegetables are tender and ham is heated through, about 20 minutes. Season to taste with salt and pepper.

Divide soup among warmed bowls and sprinkle with parsley and pepper.

Special Equipment

4-quart saucier, large Dutch oven, immersion blender or countertop blender

Make-Ahead and Storage

The soup can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.  The soup will thicken after being refrigerated. If reheating, thin as needed with water to achieve desired consistency.

Note for those with beans still hard;  If beans are hard I think you may have skipped step 4 which says "simmer beans for 2 (more) hours until tender"

This ends up being
1 hour boiling/soak
2 hour simmer til tender
20 mins reheat w ham

Total of 3hrs and 20 mins will cook any dry bean.




Title: Re: What's for dinner? 2020
Post by: patricia19 on January 20, 2023, 02:33:58 PM
Goulash (Hungarian Beef and Paprika Stew) Recipe
This old-fashioned goulash is loaded with vegetables and beef for a hearty winter meal.
by J. Kenji López-Alt Updated Dec. 09, 2022

Searing the meat in large steaks gives you browned flavor without overcooking or steaming.
Gelatin adds body to the sauce without muddying flavors.
Using two batches of vegetables ensures optimum flavor and texture in the finished dish.

Recipe Facts

Active: 90 mins Total: 3 hrs 30 mins Serves: 6 servings

Ingredients

4 cups (950ml) homemade or store-bought low-sodium chicken stock
4 packets powdered unflavored gelatin (1 ounce; 30g)
2 tablespoons (30ml) vegetable oil
3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
Kosher salt and freshly ground black pepper
4 medium carrots (10 ounces; 275g), 2 split lengthwise, 2 cut into bite-size pieces
2 small stalks celery (3 ounces; 85g)
1 large yellow onion, thinly sliced (10 ounces; 275g)
2 red bell peppers, thinly sliced (8 ounces; 225g)
4 cloves garlic, thinly sliced
1/2 cup sweet Hungarian paprika (about 2 ounces; 55g)
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) Asian fish sauce
2 bay leaves
4 sprigs thyme
2 tablespoons flour (about 3/4 ounce; 20g)
1 pound (450g) Yukon Gold potatoes, peeled and cubed
1 to 2 tablespoons (15 to 30ml) apple cider vinegar
Chopped fresh parsley leaves, for serving

Directions
Sprinkle gelatin over chicken stock and set aside. Adjust oven rack to lower position and preheat oven to 300°F (150°C). In a large Dutch oven, heat oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to Dutch oven. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet or large plate and set aside.

Add diced carrots to Dutch oven and cook, stirring, until well browned on all sides, about 4 minutes, lowering heat as necessary to prevent scorching. Season to taste with salt and pepper, then transfer to a bowl and set aside. Add split carrot, celery stalks, onion, peppers, and garlic and cook until onion and peppers are softened and lightly browned, about 8 minutes.

Add paprika and cook, stirring, until fragrant, about 30 seconds. Add chicken stock/gelatin mixture, followed by soy sauce, fish sauce, bay leaves, and thyme.

Cut seared steaks into 1 1/2- to 2-inch chunks and transfer to a large bowl. Toss with flour. Add beef and any juices accumulated in the tray or plate to the Dutch oven. Stir to combine and return to a simmer over medium heat. Transfer to oven, cover with lid partially open, and cook until beef is starting to become tender, about 1 1/2 hours. Liquid should remain at a slow, steady simmer throughout. Adjust oven temperature if necessary during cooking.

Remove stew from oven. Using tongs, fish out and discard carrot, celery, thyme, and bay leaves. Add potatoes and reserved sautéed carrots to stew, return to oven, and continue to cook, partially covered, until beef, potatoes, and carrots are tender and broth has thickened, 45 minutes to 1 hour. Using a ladle, skim off any excess fat from the surface of the stew and discard.

Remove stew from oven. If necessary, place over a burner and simmer for up to 15 minutes to reduce to desired consistency. Add 1 to 2 tablespoons vinegar (to taste). Season to taste with salt and pepper if necessary. Serve immediately, sprinkled with parsley. Alternatively, let cool overnight or refrigerate for up to 5 days and reheat to serve.

Special Equipment

Dutch oven


From the comments; Yeah, there is no such thing as "goulash." That is, there are as many goulashes as there are cooks.

When I learned to make it in Vienna, I was told "it must be shin beef." Having made it with both chuck and beef shank many many many times, I'm with my mentor on this - beef shank has all the gelatinous stuff and, I think , better flavor than chuck. Plusses are that it's often available for pretty cheap and the cutest (and luckiest) dog on the planet does love those bones.

I was also told by that old Viennese woman to use onions in equal volume to the beef.

Finally, in addition to the boatload of fine Hungarian paprika, I add a healthy dose of Hungarian half-sharp paprika. (Be careful: you definitely do not want to mix up the amounts of the two paprikas, I have learned. D'oh!) Oh right, finally finally, and I mean it this time, some caraway seed is a great addition. I'd use maybe a tablespoon for this recipe.

Another comment from the peanut gallery;

Now, the BIG change I made was to use a pressure cooker. With rare exception, I now pressure cook all soups and stews--not only does it allow for fewer flavoring volatils to escape, it's a real champ in breaking down even the toughest cuts of meat. For this recipe I did all the initial cooking/browning in a heavy skillet. Then, this got added to the pressure cooker and cooked it over "low" for 20 minutes (adjust this time for the cut of meat you have; in this case mine not very marbled so I went longer). After 20 minutes, I manually depressurized the pot, added the carrot chunks back along with the potatoes and cooked another 15 minutes. Then did a natural depressurization (cooldown). Finally I separated the solids form the the gravy (to prevent over cooking) and reduced the gravy uncovered until nice and thick. Added everything back, mixed to combine and done. Worked a treat and the entire recipe probalby took less than 90 minutes from start to finish.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 24, 2023, 11:44:15 AM
Grandmother's Chicken

We've streamlined a classic French dish, poulet grand-mère, so it comes together in little more than an hour--about half the time required for the original recipe. Prep and Cook Time: 1 hour, 20 minutes. Notes: We leave the garlic unpeeled, in keeping with the rustic spirit of this dish. Once cooked, the cloves can be squeezed out of their skins and spread on bread.

Total: 1 hr 20 mins Yield: Makes 4 to 6 servings

Ingredients

2 tablespoons olive oil
1 chicken (4 to 5 lbs.), cut into 6 pieces (2 bone-in breast halves, 2 bone-in thighs, and 2 bone-in drumsticks)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup frozen pearl onions
6 large cloves garlic, unpeeled
2 sprigs fresh thyme
1 pound baby Yukon Gold potatoes, scrubbed and halved
3 slices thick-cut bacon, sliced crosswise into 1/4-in.-wide pieces
1 pound cremini or button mushrooms, trimmed and cut into quarters
2 cups reduced-sodium chicken broth

Directions

Step 1
Preheat oven to 375°. Heat oil in a heavy-bottomed 4- to 5-qt. pot over medium-high heat. Season chicken pieces with salt and pepper and add skin side down to pot. Cook until skin is crispy and deeply browned, about 12 minutes. Remove chicken from pot and set aside.

Step 2
Pour off all but 2 tbsp. cooking fat, reduce heat to medium-low, and add onions, garlic, and thyme. Cook, stirring often, for 5 minutes, then add potatoes and bacon. Cook, stirring occasionally, until mixture is well browned, about 8 minutes. Pour off all but a thin layer of fat.

Step 3
Add mushrooms and chicken stock, bring liquid to a boil, and cook until liquid is reduced by one-quarter. Arrange chicken, skin side up, on top of vegetables.

Step 4
Transfer pot to oven and bake, uncovered, until chicken is cooked through, about 20 minutes.

Reviews;

I am SO happy to come across this recipe again! Have made this many times, and it is amazingly good. Hubby will be so happy to see this on the dinner table again! (The only thing I do differently is to peel the garlic & add more of the garlic.:)

Such a fantastic recipe. I categorize it under comfort food, I make it when I want a warm, satisfied tummy. It is time consuming, but easy to make. I don't have a pot that cooks on the stove and trasfers to the oven, so I just do the pre-oven steps in a large wide sauce/fry pan then transfer to a cassarole dish. I also add extra cloves of garlic to squeeze on the bread. Love love love this dish! Turns out perfect every time.

Delicious comfort meal! The garlic turns out mellow and wonderful -- I add some extra. Be sure to have some crusty French bread on hand to spread with the garlic and to sop up the drippings.


Title: Re: What's for dinner? 2020
Post by: patricia19 on January 29, 2023, 03:05:12 PM
Bacon-Wrapped Potatoes  Serves four

To serve these bacon-wrapped potatoes as an appetizer, leave in the toothpicks they were secured and baked with. Remove them to serve as a side dish.

Everyday Food, December 2010

Ingredients

8 bacon slices, cut in half crosswise
16 small potatoes

Directions

Step 1
Preheat oven to 400 degrees. Wrap each bacon piece around a potato and secure it with a toothpick. Place in a baking dish and bake until bacon is crisp and potatoes are tender when pierced with a knife, 40 to 50 minutes.

Title: Re: What's for dinner? 2020
Post by: patricia19 on January 29, 2023, 03:08:33 PM
Walnut Honey Cake   Servings ten

The honey glaze ensures that this cake is extra-moist.

Martha Stewart Living, September 2003

Ingredients

3 ounces walnut halves (about 3/4 cup)
Unsalted butter, room temperature, for pan
1 1/2 cups all-purpose flour, plus more for pan
1 cup raw honey, plus 2 to 3 tablespoons more for glaze
1 cup unsweetened applesauce
3 large eggs, room temperature
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger

Directions

Step 1
Preheat oven to 350 degrees with rack in center. Spread walnut halves in a single layer on a rimmed baking sheet. Toast in oven until fragrant, tossing occasionally, 5 to 7 minutes. Transfer nuts to a plate; let cool. Pulse nuts in a food processor until finely chopped, about 10 times. Set aside.

Step 2
Butter and flour an 8 1/2-inch spring-form pan; set aside. In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved. Add eggs, and whisk until fully combined.

Step 3
Into a medium bowl, sift together flour, baking soda, salt, and ginger. Stir into honey mixture. Using a rubber spatula, fold in walnuts.

Step 4
Pour batter into prepared pan. Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.

Step 5
Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes. Remove cake from pan, and place on a serving plate. While cake is still warm, use an offset spatula to gently spread remaining honey on top as a thin glaze. Serve warm.





Title: Re: What's for dinner? 2020
Post by: patricia19 on January 29, 2023, 03:33:09 PM
Red Velvet-White Chocolate Cheesecake

Take a bow as you reveal the revelry inside this spectacular cake.
By Pam Lolley  Published on November 18, 2022


Hands-On Time: 45 mins Total Time: 13 hrs 45 mins Servings: 12 slices

Garnish With Gusto

Step 1: Select nontoxic leaves, such as bay leaves. Thoroughly wash the leaves, and pat dry. Melt approximately 2-oz. vanilla candy coating in a saucepan over low heat until melted (about 3 minutes). Stir until smooth. Cool slightly. Working on parchment paper, spoon a 1/8-inch-thick layer of candy coating over backs of leaves, spreading to edges.

Step 2: Transfer leaves gently, by their stems, to a clean sheet of parchment paper, resting them candy coating sides up; let stand until candy coating is firm (about 10 minutes). Gently grasp each leaf at stem end, and carefully peel the leaf away from the candy coating. Store candy leaves in a cold, dry place, such as an airtight container in the freezer, up to 1 week.

Step 3: Handle leaves gently when garnishing or they'll break or melt. Arrange candy leaves around the base of the cake and store-bought coconut candies (such as Confetteria Raffaello Almond Coconut Treats) in the center of the cake. Accent the top of the cake with additional candy leaves. For candy pearls, simply roll any remaining candy coating into balls, and let stand until dry.

Ingredients

Cheesecake Layers

2 (8-in.) round disposable aluminum foil cake pans

1 (12-oz.) package white chocolate morsels

5 (8-oz.) packages cream cheese, softened

1 cup granulated sugar

2 large eggs

1 Tbsp. vanilla extract


Red Velvet Layers

1 cup butter, softened

2 1/2 cups granulated sugar

6 large eggs

3 cups all-purpose flour

3 Tbsp. unsweetened cocoa

1/4 tsp. baking soda

1 (8-oz.) container sour cream

2 tsp. vanilla extract

2 (1-oz.) bottles red liquid food coloring

3 (8-in.) round disposable aluminum foil cake pans


White Chocolate Frosting

2 (4-oz.) white chocolate baking bars, chopped

1/2 cup boiling water

1 cup butter, softened

1 (32-oz.) package powdered sugar, sifted

1/8 tsp. table salt


Garnishes

Store-bought coconut candies

White Candy Leaves (see above)

Directions

Prepare Cheesecake Layers: Preheat oven to 300°F. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Microwave white chocolate morsels in a microwave-safe bowl according to package directions; cool 10 minutes.

Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 Tbsp. vanilla. Pour into prepared pans.

Bake at 300°F for 30 to 35 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1½ hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.

Prepare Red Velvet Layers: Preheat oven to 350°F. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2½ cups sugar, beating until light and fluffy. Add 6 eggs, 1 at a time, beating just until blended after each addition.

Stir together flour and next 2 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp. vanilla; stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans.

Bake at 350°F for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 1 hour).

Prepare Frosting: Whisk together chocolate and ½ cup boiling water until chocolate melts. Cool 20 minutes; chill 30 minutes.

Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high; beat 2 to 3 minutes or until fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy.

Assemble Cake: Place 1 layer Red Velvet on a serving platter. Top with 1 layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator.


Title: Re: What's for dinner? 2020
Post by: patricia19 on January 29, 2023, 03:40:14 PM
Caramel Italian Cream Cake

Brown sugar is the shortcut to quick caramel flavor in both the cake layers and the frosting.
By Southern Living Editors  Updated on February 27, 2022

Total Time: 2 hrs 25 mins Yield: 12 servings

Italian Cream Cake is a gorgeous layer cake that originated in Italy, but local bakers added their own special touches that turned it into a classic Southern layer cake. The three vanilla cake layers are packed with pecans and coconut, with more coconut on the outside. What makes this Italian Cream Cake recipe different from most is that instead of the usual cream cheese frosting inside and out, there's quick caramel frosting between the layers. This caramel frosting is not only quick, it's easy thanks to a delicious combination of brown sugar and cream that doesn't require a candy thermometer.

Ingredients

3 cups shaved coconut

1 cup finely chopped pecans

½ cup butter, softened

½ cup shortening

1 ½ cups granulated sugar

½ cup firmly packed dark brown sugar

5 large eggs, separated

1 tablespoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

Quick Caramel Frosting

Cream Cheese Frosting

Directions
Preheat oven to 350°. Place shaved coconut in a single layer in a shallow pan. Place pecans in a second shallow pan. Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant, stirring halfway through.

Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.

Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans and 1 cup sweetened flaked coconut.

Beat egg whites at high speed until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.

Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks and cool completely (about 1 hour).

Prepare Quick Caramel Frosting. Immediately spread frosting between layers and on top of cake. Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake.





Title: Re: What's for dinner? 2020
Post by: patricia19 on January 30, 2023, 12:04:11 PM
Oven Roasted Vegetables
Crispy Oven Roasted Vegetables are delicious, healthy, and so easy to make.
By KATIE MORFORD, RD  Updated May 04, 2022

Knowing how to knock out a sheet pan of oven roasted vegetables is a cooking essential in my book. It's along the lines of learning to scramble an egg, whisk together a salad dressing, or cook a pound of pasta.

In common with every one of these kitchen basics is a dish that can be tweaked and tailored depending on the mood. Most important of all? Roasted vegetables are just plain delicious. Even my veggie-phobic friends more readily embrace vegetables when crispy and golden, hot off a sheet pan, and just salty enough to want more.

In our house, Oven Roasted Vegetables are in regular rotation pretty much all year round. They're suitable for both simple weekday suppers and for when company comes. I make them in small batches in my toaster oven for quick lunches and serve them underneath poached eggs for brunch.

How to Make Oven Roasted Vegetables

The method for making Oven Roasted Vegetables could not be easier:

Cut vegetables in pieces that are uniform in size.
Pile them on a sheet pan.
Add olive oil, salt, and desired seasonings.
Roast them in a very hot oven.
Serve them hot.
It's that simple.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 30, 2023, 12:06:40 PM
The Best Vegetables for Roasting
As for which vegetables to roast, the options are endless. This recipe features vegetables that are available year-round and that roast at about the same rate, including red onion, carrot, fennel, sweet potato, and potato.

I like this combination's balance of sweetness and earthiness, but feel free to switch it up depending on what you have in your fridge. Other vegetables to consider:

Other roots, such as beets, parsnips, and turnips.
Winter squash, such as butternut, honeynut, acorn, and delicata.
Cruciferous vegetables, such as broccoli, cauliflower, and brussels sprouts.
Whatever vegetables you choose, keep in mind that hearty varieties will take longer to cook than lighter, more watery ones, so keep an eye on your veggies as they roast. You can learn more about roasting vegetables from this guideline.

How to Season the Vegetables
Oven Roasted Vegetables lean heavily on your spice drawer without being overly spicy. The seasonings in the recipe include cumin, turmeric, coriander, paprika, and a dash of chili flakes—all flavors that pair well with root vegetables.

You could easily swap in another spice mix, such as ras al hanout, Old Bay seasoning, or even an everything bagel mix. Herbs would be fair game as well, such as a few teaspoons of roughly chopped fresh rosemary or thyme, or a teaspoon or two of dried Italian seasoning or Herbes de Provence.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 30, 2023, 12:08:41 PM
Some Valuable Tips

To achieve a successful sheet pan of perfectly roasted vegetables, here are a few important considerations:

Size: There is no singular "right" size to cut vegetables for roasting. What really matters is that whatever size you settle on, you stick to it. If the vegetables are cut uniformly, they will roast at about the same time.

If you have some great big chunks and some itty-bitty ones, the little pieces will burn by the time the big ones are cooked through.
 
Oven temperature: I find 425°F to be the magic number for roasting vegetables if you want them tender on the inside with that crispy exterior.

Plenty of room: Don't crowd the sheet pan. You don't want all the vegetables piled on top of each other. They need space for the hot air to circulate so they crisp rather than steam as they cook. When in doubt, use a second sheet pan.

Skip the cleanup: If you want to make things extra easy on yourself, lay a piece of parchment or foil on your sheet pan. Your cleanup will be a snap.

Do a Double (or Triple!) Batch
You might be surprised how quickly crispy roasted vegetables disappear from the sheet pan even before you get them to the table. Along those lines, consider baking a double or triple batch.

Leftovers can be refrigerated for up to four days.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 30, 2023, 12:10:54 PM
Make Magic with Oven Roasted Vegetables
These roasted vegetables make a bang-up side dish to so many mains. Serve them alongside virtually any meat, chicken, or fish dish with a bright salad to complete the meal.

Alternatively, you can try them:

Spooned over Greek yogurt seasoned with salt and lemon juice and zest.
Rolled into an omelet with crumbled goat cheese.
Served in a shallow bowl drizzled with the tahini dressing in this recipe.
Tucked into corn tortillas with cheese, salsa, and sour cream for vegetarian tacos.
Spooned over farro or rice along with avocado slices and this delicious vinaigrette.
Topped with a poached egg for brunch.
Tossed with chickpeas, a splash of olive oil, and lemon juice to enjoy as a vegetarian main.

Make Ahead and Storage Options

This recipe does offer make-ahead options. First, you can cut the raw vegetables and store them in the fridge for a day or two before you roast them. Pile them in a container, drape a damp paper towel over the surface, add a lid, and store it in the produce drawer of your fridge.

You can also roast the vegetables ahead of time, cool, and refrigerate them in a lidded container, where they will be tasty for up to four days. Keep in mind, they will lose that crispiness, but the flavor will be there, and they are tasty reheated in the oven or microwave.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 30, 2023, 12:16:38 PM
Oven Roasted Vegetables

PREP TIME 15 mins COOK TIME 45 mins TOTAL TIME 60 mins SERVINGS 2 to 4 servings

NOTE: Waxy potatoes are smaller with smoother skin than hefty russet potatoes. They have a creamy flesh when cooked and work well for roasting. A few varieties you might come across in the market include Red Bliss, New Potatoes, Yellow Finn, white potatoes, and fingerlings. Yukon Golds are a little starchier but will also work.

Ingredients

1 medium red onion, cut into 3/4-inch wedges
1 large bulb fennel, core removed and cut into 3/4-inch wedges
1 small (6 ounces) sweet potato, cut into 3/4-inch cubes
2 small (8 ounces) waxy potatoes, cut into 3/4-inch cubes
2 medium carrots, cut in half lengthwise and cut into 1-inch pieces
2 cloves garlic, roughly chopped
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes

Method

Preheat the oven:
Preheat oven to 425°F.

Season the vegetables:
Pile the onion, fennel, sweet potato, potatoes, carrots, and garlic on the center of a large sheet pan.

I use a 18x13-inch sheet pan. Drizzle the olive oil over the top. Add the salt, cumin, coriander, turmeric, paprika, and red pepper flakes. Use your hands to toss and coat the vegetables evenly with the oil and spices.

Spread them out evenly on the sheet pan. If the vegetables are crowded use a second sheet pan. It's okay for the vegetables to touch, but they should not overlap.

Roast the vegetables:
Roast the vegetables for 20 minutes. Remove the sheet pan from the oven and use a large spoon or spatula to stir the vegetables.

Spread them out again in an even layer and continue to roast until the vegetables are tender and begin to brown, another 25 minutes or so.

Serve:
Roasted vegetables are best served right from the oven for the crispiest result.


Title: Re: What's for dinner? 2020
Post by: patricia19 on January 30, 2023, 12:23:03 PM
Classic Baked Chicken

If you can bake chicken, you can make dinner over and over again. Use chicken breast, thighs, wings, or legs for this juicy baked chicken recipe.

By ELISE BAUER
Updated November 26, 2021

If there is one recipe that every home cook should know, it's this baked chicken recipe. All you need is chicken, olive oil, salt, and pepper (and maybe some stock or white wine for gravy).

How to Make Baked Chicken Breast, Thighs, Wings, or Legs
We usually buy whole chickens and either cut them up ourselves or have the butcher do it for us. It's cheaper that way, and we get giblets for gravy. You can do that or just use a package of whatever chicken parts you like—make baked chicken breasts for white meat, and baked chicken thighs and legs for dark.

This way of cooking chicken couldn't be more straightforward. It's especially welcome on days when you're busy and just want to put good food on the table.

Making Gravy from a Whole Chicken
If you bought a whole chicken to start with, the chicken may have come with the neck and gizzards (often in paper in the cavity of the chicken). Use the chicken back and these giblets to make stock for gravy.

Chop up the back a little, and put the back, gizzard, and neck into a small saucepan and cover with water by a half inch or so. Bring to a simmer and let simmer while your chicken is baking. Then strain and use the stock for making a richly flavored gravy.

Heat the drippings from the roasted chicken with some stock or white wine for a simple gravy.

Making Baked Chicken With the Skin On
This recipe works best using chicken with the skin on. Even if you intend to eat the baked chicken without its skin, leave the skin on for baking. It prevents the chicken pieces from drying out while they bake.

What to Serve With Baked Chicken
My mother made this baked chicken at least once a month when I was growing up, and still does! It's terrific with her Spanish rice and a little mango chutney on the side. We also love serving it with a garden lettuce side salad and some easy steamed broccoli.

The Best Herbs and Spices for Baked Chicken Recipes
This simple baked chicken recipe is so easy to customize. You can chopped fresh herbs, like rosemary, thyme, tarragon, marjoram, sage, parsley, and oregano. Other flavoring options include minced garlic, paprika or even lemon or orange zest. Or get fancy with spice blends like dukkah, berbere, baharat, or garam masala.

For a really herb forward flavor, you can use as much as a 1/4 cup of chopped fresh herbs or as little as a tablespoon of dried spices. It's up to you how much flavor you want to add to your chicken.


How to Store and Reheat Leftover Baked Chicken
Refrigerate leftover chicken for 3 to 5 days in an airtight container or zipper bag. Cooked chicken can also be frozen for up to 6 months, but it's best to defrost and eat within 3 months.

Oven: Place the chicken pieces on a wire rack over a baking pan (to allow for good heat circulation all around). Then bake for about 15 minutes in a preheated 400°F oven, until the internal temperature reaches 165°F.

Air fryer: Set the air fryer for 320°F and reheat for 10 minutes, flipping halfway through.

Microwave: Place your chicken pieces on a microwave safe plate, sprinkle the chicken with some water and cover with plastic wrap or a paper towel. Reheat on high for 2 minutes. Remove, flip the pieces, and microwave in 30 second bursts, until the pieces are heated through.

Delicious Sides for Baked Chicken
Roasted Baby Carrots
Roasted Brussels Sprouts
Roasted Broccoli with Parmesan
Roasted Winter Squash





Title: Re: What's for dinner? 2020
Post by: patricia19 on January 30, 2023, 12:30:34 PM
Classic Baked Chicken

PREP TIME 15 mins COOK TIME 50 mins TOTAL TIME 65 mins SERVINGS 4 servings

Even if you intend to eat the baked chicken without its skin, leave the skin on while baking. The skin prevents the chicken pieces from drying out while they bake.

Ingredients

1 (3 to 4 pound) chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings), excluding the back

Extra virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 cup low sodium chicken stock or white wine for the gravy, optional

Method

Trim and salt the chicken:
Trim the chicken pieces of excess fat. Pat the chicken pieces dry with a paper towel. Sprinkle all sides with salt. Let the chicken pieces sit for 15 to 20 minutes to take the chill off.

Preheat the oven:
Set the oven to 400°F (205°C).

Prep the chicken:
Pat the chicken pieces dry with a paper towel. Rub olive oil all over the chicken pieces and on the bottom of the roasting pan.

Sprinkle the chicken pieces all over with black pepper and a little more salt.

Arrange the chicken pieces in the pan, so that all the pieces are skin-side up, and the largest pieces (the breasts) are in the center of the pan.

Don't crowd the pan. Allow room in between the pieces for the heat to circulate.

Bake the chicken:
Bake (uncovered) in the oven for 30 minutes at 400°F (205°C). This initial high heat will help brown the chicken.

Then, lower the heat to 350°F (175°C) and bake for an additional 10 to 30 minutes until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F (74°C), and of the thighs is 170°F (77°C) when tested with a meat thermometer.

If the chicken isn't browning well enough, place the chicken under the broiler for the last 5 minutes of cooking until browned sufficiently.

Baked Chicken
roast the chicken

Let the chicken rest:
Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

Make the gravy:
If you want to make gravy with the drippings from the chicken, place the roasting pan with all its drippings on the stovetop and set the burner to medium heat.

Use a metal spatula to scrape up the stuck drippings from the bottom of the pan. When the pan is hot, pour in some white wine or chicken stock to help loosen the drippings from the pan.

Transfer the drippings and stock/wine mixture to a saucepan and heat on medium-high until reduced to your desired thickness.

If you want the gravy even thicker, make a slurry with a bit of cornstarch or flour (a teaspoon) and water (1/4 cup), and add that to the gravy while it cooks.

Serve:
Serve with steamed rice, mashed potatoes, or Spanish rice.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 31, 2023, 02:38:30 PM
Pan de Agua: Puerto Rican Water Bread
By Hector Rodriguez Updated on 07/25/21  Tested by Diana Rattray

Prep: 35 mins Cook: 35 mins Proof: 2 hrs Total: 3 hrs 10 mins Yield: 2 loaves

Pan de agua, or water bread, is a common bread found in the Caribbean. Puerto Ricans, Cubans, and Dominicans are in love with this crusty bread. In the Dominican Republic, pan de agua comes in small round rolls, while in Cuba and Puerto Rico it takes the form of French-inspired loaves. For Puerto Ricans, this bread is the staple of their breakfasts and snacks.

There's nothing like biting into a fresh slice of crusty, warm pan de agua while you sip a strong café con leche first thing in the morning. Ideal for sandwiches and delicious with fresh butter, this is an easy bread to make and you won't regret the time investment. The result is a bread with a hard and crispy crust and a fluffy and airy center that you'll fall in love with.

"This was a soft, chewy bread, and very easy to make with a few basic ingredients. There's no added fat except for the oil or butter to grease the bowl or proofing container. The bread has nice flavor and it will make excellent sandwiches." —Diana Rattray

Ingredients

For the Dough:

1 (0.25-ounce) packet active dry yeast (2 1/4 teaspoons)
1 tablespoon sugar
2 cups (473 milliliters) warm water
1 tablespoon salt
5 cups (709 grams) all-purpose flour, plus more for dusting
1 teaspoon vegetable oil
2 tablespoons cornmeal, or flour

For the Egg Wash:

2 large egg whites
1 tablespoon water

For Baking:

1 cup water, boiling

Make the Dough

Gather the ingredients.

In a large bowl, quickly mix together the yeast, sugar, and warm water. Cover the mixture and let it stand for about 20 minutes until the yeast starts foaming on top.

In a separate bowl, mix the salt and flour.

Add the flour mixture to the yeast mixture, 1 cup at a time. The dough will begin to form as you add the flour.

Once the dough is malleable and you have added all of the flour, transfer it to a floured surface and knead it for 10 to 15 minutes. It should become elastic and no longer sticky. If you're using a standing mixer with a dough hook, 8 to 12 minutes should be enough to get a good consistency.

Grease a large bowl with the oil and place the ball of kneaded dough inside. Turn the dough so it's oily all over. Cover the bowl with a clean kitchen towel and let it rise for 1 1/2 to 2 hours, or until doubled in size.

Shape the Dough

Flour a work area and divide the proofed dough into 2 equal portions. Knead them into separate long loaves, about 12 to 14 inches long.

Sprinkle some cornmeal or flour on a baking sheet and place the loaves on top. Use a sharp knife to make 3 to 4 slashes along the top of each.

Mix together the egg whites and the water to make the egg wash. Brush the egg mixture on top of the loaves.

Bake the Loaves

Put the loaves on the center rack of a cold oven. Place a shallow baking pan on the rack below the loaves. Fill the shallow pan with the boiling water.

Wait 10 minutes. Turn the oven to 400 F. Bake the loaves for 35 minutes. Their internal temperature should reach 200 F, and they should be golden and a bit crusty. Enjoy.

How to Store and Freeze

Pan de agua is made without fat or preservatives so it goes stale quickly, so it's best enjoyed the day it's baked. However:

If you want to save the second loaf until the next day, cover it as securely as possible with plastic wrap. Warm it up in the microwave for a few seconds before serving it.

For longer storage, wrap the loaves tightly in plastic wrap and place them in zip-top freezer bags. Freeze the bread for up to two months. To use, thaw overnight in the refrigerator, slice, and toast.

When Is the Dough Properly Proofed?

Depending on the container or bowl, it can be difficult to visually tell when the dough has "doubled in size." To check the dough, poke two lightly floured fingers about an inch into the dough. The indentations should remain. If the dough springs back and fills the indentations in within a minute or two, it isn't ready.

Title: Re: What's for dinner? 2020
Post by: patricia19 on February 01, 2023, 04:30:25 PM
Slow Cooker Chocolate Chili with Three Beans

Chocolate and chili?! Sounds crazy; tastes crazy-good. Just two ounces of bitter or semisweet chocolate in this slow-cooker chili adds richness without making the dish too sweet. The rich flavor and trio of beans in this beef chili make it one of our favorite slow cooker meals ever.

Chocolate and honey are the secret ingredients in this slow-cooker chili. Their sweetness balances the spices and adds a unique layer of flavor to this slow cooker meal.
By BHG Test Kitchen  Published on April 23, 2013

Prep Time: 20 mins Slow Cook Time: 6 hrs Total Time: 6 hrs 20 mins Servings: 8 Yield: 10 cups

Ingredients

1 pound lean ground beef

2 14.5 ounce cans diced fire-roasted tomatoes, undrained

1 15 ounce can black beans, rinsed and drained

1 15 ounce can pinto beans, rinsed and drained

1 15 ounce can dark red kidney beans, rinsed and drained

1 14.5 ounce can beef broth

1 ½ cup chopped yellow onions (3 medium)

1 8 ounce can tomato sauce

1 tablespoon chili powder

1 canned chipotle pepper in adobo sauce, finely chopped

6 cloves garlic, minced

1 teaspoon ground cumin

½ teaspoon ground cinnamon

½ teaspoon ground coriander

2 ounce bittersweet or semisweet chocolate, chopped

1 tablespoon honey

Sour cream (optional)

Chopped green onions (optional)

Unsweetened cocoa powder (optional)

Directions

In a large skillet cook ground beef over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.

Transfer meat to a 4- to 5-quart slow cooker. Stir in tomatoes, black beans, pinto beans, kidney beans, broth, yellow onions, tomato sauce, chili powder, chipotle pepper, garlic, cumin, cinnamon, and coriander.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in chocolate and honey. Cover and cook about 15 minutes more or until heated through. If desired, serve with sour cream and green onions and sprinkle lightly with cocoa powder.

For Easy Cleanup

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.



Title: Re: What's for dinner? 2020
Post by: patricia19 on February 04, 2023, 09:10:28 AM
The Crunchiest Cheesiest Marconi and Cheese

Inspired by "CookFight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance" by Julia Moskin and Kim Severson and Food 52

Yields 6 servings Prep Time 15 minutes Cook Time 30 minutes

Ingredients

12 ounces of sharp cheddar cheese
12 ounces of American or mild cheddar cheese
1 cup of whole milk
1 pound of macaroni or similarly sized pasta (I like rigatoni.)
3 tablespoons of butter

Directions

Preheat the oven to 475°F. Meanwhile, bring a big pot of salted water to a boil.

Coarsely grate your cheeses and combine them in a big bowl. I will not judge you for using the pre-shredded stuff. Reserve 2 cups of the cheese mix.

Generously butter a 11- by 17-inch rimmed baking sheet. I'm not kidding about this.

Cook your pasta about 10 minutes, or according to directions and drain.

Into your big bowl of cheese, add the pasta and the butter.

Spread your cheesy pasta on your baking sheet. Pour the milk evenly over the whole works, and then top with your reserved cheese.

Bake about 15 minutes, until everything looks golden and crunchy. Serve immediately and inhale.
 
By MARY ELIZABETH WILLIAMS


Title: Re: What's for dinner? 2020
Post by: patricia19 on February 04, 2023, 10:47:35 AM
One Pot Pasta Recipes Make a Delicious Dinner with Minimal Cleanup
Make these one-pot pasta recipes when you're in need of an easy dinner without a ton of dishes to wash afterward.

By Andrea Beck    Published on January 12, 2023

One-Pot Spaghetti

No need to worry about a separate pan to boil spaghetti. The noodles cook right in the sauce in this no-fuss dinner recipe.

Total Time: 40 mins Servings: 4

Ingredients

8 ounce ground beef or bulk pork sausage

1 cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained

½ cup chopped onion (1 medium)

1 clove garlic, minced

1 14 ounce can chicken broth or beef broth

1 ¾ cup water

1 6 ounce can tomato paste

1 teaspoon dried Italian seasoning

¼ teaspoon black pepper

6 ounce dried spaghetti, broken

¼ cup grated Parmesan cheese

Directions

In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain.

Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly.

Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese. Makes 4 servings.



Title: Re: What's for dinner? 2020
Post by: patricia19 on February 05, 2023, 03:53:49 PM
BACON CHEESEBURGER MONKEY BREAD

Published: May 23, 2020 · Modified: Jan 21, 2021 by Samantha Skaggs

Bacon Cheeseburger Monkey Bread is loaded with ground beef, bacon, and cheddar...a gooey, savory, pull-apart snack that's perfect for Super Bowl or any party!

INGREDIENTS
As is the case with traditional sweet monkey bread, this savory version starts with jumbo refrigerated biscuits. They're quick and easy to use and they bake up nice and soft. Plus there are "natural" brands readily available these days made with ingredients that you can actually pronounce. How could anyone resist that kind of convenience?

In addition to the biscuits, you'll need half a pound of bacon, a full pound of ground beef, and a couple cups of grated cheese...because you know we gotta put some bacon cheeseburger in our Bacon Cheeseburger Monkey Bread.

Oh, and butter. You could use olive oil instead, but since this recipe clearly isn't intended to be health food, I say go for the butter.

HOW TO MAKE CHEESY MONKEY BREAD
To assemble the whole shebang, the steps are simple:

You start out by quartering the biscuits.
Toss them with the melted butter and the browned ground beef, cooked bacon, and shredded cheddar.
Then transfer the entire mixture to a greased bundt pan -- adding extra cheese, for good measure.
And finally, bake until the biscuits are golden brown.
Quick. Easy. Fight-over-the-last-piece-scrumptious.

TIPS, TRICKS, & EQUIPMENT
This recipe will fit in a standard-sized bundt pan...
When you bake this monkey bread, you want to make sure your biscuits are done in the center. But you don't want them get too dark around the edges! I baked my pan for 45 minutes and I think that was about five minutes too long.

But it all depends on your oven and the pan that you use.

Odd are you'll need to lay a sheet of foil on the top of your pan towards the end of the baking time to prevent your bread from turning too dark. Check the top at 25 minutes and then every 5 minutes after that until (and if) you think it needs to be covered.

Before overturning it, I loosened my monkey bread with a plastic knife to avoid scratching the pan. Be sure to loosen the outer edge of the pan as well as around the center ring.

If you prefer not to cook your bacon on the stove, you can bake it. Arrange it in a single layer in a foil-lined 9- by 13-inch pan and cook at 400°F for 15 minutes or until crispy. Then drain and chop.

Prep Time: 30 minutes Cook Time: 35 minutes Total Time: 1 hour 5 minutes Servings: 12 servings


INGREDIENTS

8 ounces bacon
1 pound ground beef
2 cloves garlic, minced
Salt and freshly ground black pepper
2 (16-ounce) cans jumbo refrigerated biscuits
6 tablespoons butter, melted (plus additional for greasing pan)
2 cups (8 ounces) grated sharp cheddar cheese
Optional garnishes: chopped pickles, tomatoes, onions, mustard, ketchup

INSTRUCTIONS

Adjust oven rack to center position and preheat oven to 350°F. Generously grease a full-sized bundt pan with butter and set aside.
Use sharp kitchen shears to carefully snip the bacon into pieces into a large pot set over medium high heat. Cook, stirring frequently, until crispy. Drain bacon on a paper towel-lined plate and set aside; pour the grease from the pot. In the same pot, cook the ground beef until browned; stir in the minced garlic and cook for a minute more. Generously season with salt and pepper, to taste; set aside.
Quarter the biscuits and place in a large bowl. Pour the melted butter, cooked beef, cooked bacon, and half of the cheese over the top and immediately toss/stir to combine. Transfer the biscuit mixture into the prepared bundt pan, sprinkling more cheese between the layers until all of the cheese has been used up. Make sure the top of the biscuit mixture is fairly level once the pan is full.
Bake for 30 to 45 minutes, until the biscuits are cooked through and golden on top. Check frequently and cover with a sheet of foil if the tops start to get too dark. Allow the pan to rest on a cooling rack for 5 minutes before loosening the edges of the monkey bread with a plastic knife, placing a large plate or platter over the top, and overturning. Serve immediately, pulling apart and topping with optional garnishes.


Title: Re: What's for dinner? 2020
Post by: Amy on February 05, 2023, 04:00:08 PM
Chicken Enchiladas

Easy chicken enchiladas featuring flavor-packed spicy chicken in tortillas, smothered in taco sauce and baked with lots of cheese. Sure to be a hit!

Yield : Servings Per Recipe 8

Ingredients

1 tablespoon olive oil, or as needed
4 skinless, boneless chicken breast halves
1 onion, chopped
1 ¾ cups shredded Cheddar cheese, divided
½ pint sour cream
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon ground black pepper
1 (15 ounce) can tomato sauce
½ cup water
⅓ cup chopped green bell pepper
1 clove garlic, minced
1 tablespoon chili powder
½ teaspoon salt (Optional)
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce

Recipe

Directions Preheat the oven to 350 degrees F (175 degrees C).

Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side. Transfer chicken to a cutting board and slice into cubes.

Return chicken to the skillet. Add onion, 1 cup Cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until cheese melts.

Stir in tomato sauce, water, green pepper, garlic, chili powder, and salt. Spoon chicken mixture into tortillas and roll into enchiladas.

Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese.

Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 07, 2023, 12:16:28 PM
Banoffee Pie

Banoffee pie—with its sweet toffee, tropical banana, and giant peaks of whipped cream—is an unfussy, almost no-bake dessert that can brighten up even the gloomiest of days.
By MARK BEAHM...Published January 05, 2023

PREP TIME 30 mins COOK TIME 10 mins CHILL TIME 2 hrs TOTAL TIME 2 hrs 40 mins SERVINGS 8 servings

Ingredients

For the crust and filling

1 1/2 cups (190g) graham cracker crumbs, or about 12 whole graham crackers
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
6 tablespoons (85g) unsalted butter, melted
1 (13.4-ounce/380g) can dulce de leche
2 to 3 medium bananas, yellow but not over-ripe

For the topping

1 1/2 cups (360ml) cold heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Chocolate shavings or cocoa powder, for topping

Method

Preheat the oven to 375°F.
Make the graham cracker crumbs (optional):
If you're starting from whole graham crackers, use a food processor to grind them into fine crumbs. If you do not have a food processor, place the graham crackers in a 1-gallon zip-top bag and use a rolling pin to crush them into fine crumbs.

Make the crust:

In a medium mixing bowl, stir the graham cracker crumbs, cinnamon, and salt together with a rubber spatula. Add the melted butter and mix until the crumbs are evenly moistened and the mixture looks sandy. Break up any large clumps with the spatula.

Transfer the crumb mixture to a standard, 9-inch pie plate. Use your hand or the bottom of a measuring cup to press the crumbs firmly into an even layer along the bottom and up the sides of the pie plate to make a crust.

Bake the crust and add the dulce de leche:
Bake the crust in the preheated oven for 10 minutes, or until it begins to turn golden. Let the crust cool completely, at least 30 minutes.

Scrape the dulce de leche into the cooled pie crust and gently spread it into an even layer with an offset spatula or the back of a spoon.

Make the whipped cream:

In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, whip the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. The cream should thicken and when you pull the whisk out of the bowl, the peak should stand up. Don't overwhip the cream or it will curdle.

Assemble the pie:

Peel the bananas and slice them into 1/4-inch thick rounds. Top the dulce de leche with the banana slices in an even layer.

Spoon the whipped cream onto the pie and spread it to cover the bananas completely.

Chill:

Refrigerate the pie, uncovered, for at least 2 hours and up to overnight.

To serve, sprinkle the top of the pie with chocolate shavings or dust with cocoa powder.

Store leftover pie, covered, in the refrigerator for up to 3 days. To prevent the exposed bananas from browning, press a small piece of parchment paper or plastic wrap against the cut edges.


Title: Re: What's for dinner? 2020
Post by: JaneS on February 10, 2023, 09:12:10 PM
CROCKPOT RICE PUDDING

Ingredients
  1/4 c. butter
  6 c. 2% milk or whole (I used whole milk)
  2 bags of Success rice (boil in bags)
  1 c. sugar
  pinch of salt
  1 tsp cinnamon
  1 tsp vanilla
  1/3 c. brown sugar
  raisins (optional) Not added until the rice is in serving dishes

Directions: 
1.  Place the butter in the bottom of the crock pot and let it melt. After the butter melts, add the rice and stir to coat with the butter.  Add the milk, sugar, salt, cinnamon, vanilla and brown sugar.  Stir all together to mix well.  Place the lid on the crock pot and cook on low for 3-4 hours.  (I think I cooked it for almost 5 hours) stirring occasionally.  It's ready when the rice is cooked and the pudding is thick.

2.  Let cool about 15 minutes before serving. Garnish with raisins and an extra dash of cinnamon if desired.  (I ran out of raisins and I'm now using dried cranberries in it.)  It's REALLY good! And it was easy to do!
Title: Re: What's for dinner? 2020
Post by: Amy on February 12, 2023, 12:21:56 PM
Jane, we don't have boil in bags rice here so being curious  I looked for a recipe that used ordinary rice and came up with this one.

Crockpot Rice Pudding

Ingredients

4 cups milk

½ cup white sugar ( can use 1/4 brown and 1/4 white sugar.)

½ cup long-grain white rice

1 tablespoon margarine or butter

1 large egg

2 tablespoons milk

½ teaspoon vanilla extract

½ teaspoon almond extract

⅛ teaspoon salt



Directions

Stir 4 cups milk, sugar, and rice together in a slow cooker until sugar dissolves. Add margarine, cover, and cook on High for 2 1/2 hours.

Whisk egg, 2 tablespoons milk, vanilla, almond extract, and salt together in a bowl.

Pour a small amount hot rice mixture into egg mixture, whisking quickly so egg doesn't cook. Pour mixture back into the slow cooker and whisk until combined. Continue to cook on High until creamy, about 15 more minutes.

Transfer pudding to a glass baking dish. Cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.

I would add a bit of cinnamon and throw in a handful of raisins also

Title: Re: What's for dinner? 2020
Post by: patricia19 on February 12, 2023, 06:55:41 PM
Dad's Rice Pudding

Ingredients

1 cup long cooking rice
8 cup milk
1 cup sugar
3 eggs beaten
1/4 cup whipping cream
1/4 teaspoon salt
3/4 teaspoon cinnamon
2 teaspoons vanilla extract
1 cup raisins

Preparation

Spray a four-quart slow cooker with nonstick vegetable spray Pour in rice, milk, and sugar Cover and cook on low setting for four hours. In a bowl place eggs, cream, salt, cinnamon, and vanilla; stir well.

From the slow cooker scoop out 1/2 cup of hot rice mixture and add it to the egg mixture in the bowl. Combine scooping egg mixture, 1/2 cup at a time, and stirring it into the egg mixture until about half of the rice mixture has been added.

Return the contents of the bowl to the slow cooker and stir in raisins, mixing well. Cover and cook on high setting for one hour longer, until mixture is thick and creamy and rice is tender.

Hot or cold serves six to eight.

Charla says her dad cooked it on the stove top but it tastes the same.


Title: Re: What's for dinner? 2020
Post by: JaneS on February 12, 2023, 09:59:15 PM
Both of those recipes sound good but they both use extra dishes.  The one I posted only uses the measuring dishes and the crock pot and all in favor of less dishes!
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 13, 2023, 01:20:47 PM
Sheet Pan Moroccan-Spiced Chicken with Sweet Potatoes & Cauliflower

Delicious, easy sheet pan Moroccan-spiced chicken and veggies made with sweet potato, carrots, cauliflower and wonderful spices like cumin, turmeric and cinnamon. This protein-packed, healthy Moroccan sheet pan chicken recipe is garnished with juicy dried cherries, crunchy pistachios, fresh herbs and a drizzle of homemade feta yogurt sauce for an incredible dinner the whole family will love!

PREP TIME 25 MINS COOK TIME 25 MINS TOTAL TIME 50 MINS SERVES 4

Chicken: I prefer using boneless skinless chicken thighs in this sheet pan dinner because they're extra juicy and soak up all of the flavors well. Feel free to use chicken breasts if you'd like.
Veggies: we're roasting up the chicken with sweet potato, cauliflower, carrots, and onion.
Spices: this dish gets a handful of Moroccan-inspired spices from cumin, turmeric, cinnamon, garlic powder & cayenne pepper.

Garnishes: I love to top the meal with dried cherries, fresh cilantro, and roasted pistachios.

Ingredients

1 ½ pounds boneless skinless chicken thighs
1 large sweet potato, cut into ½ inch cubes (about 2 cups cubed sweet potatoes)
2 cups small cauliflower florets (from about half a head of cauliflower)
1 yellow onion, cut into chunks
3 large carrots, sliced into ½ inch thick chunks (or use 6 small heirloom rainbow carrots)
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cinnamon
1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
Lots of freshly ground black pepper

To garnish:

⅓ cup unsweetened dried cherries (or dried cranberries)
¼ cup diced cilantro
¼ cup chopped roasted pistachios (or sub roasted chopped almonds)
For the feta yogurt sauce:
1 large garlic clove
1/3 cup plain greek yogurt (whole milk or 2%)
1/4 cup feta crumbles
½ tablespoon fresh lemon juice
1 tablespoon water, to thin
Freshly ground salt and pepper, to taste

Instructions

Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. Set aside.

Add chicken thighs, sweet potato cubes, cauliflower, onion chunks, carrot chunks into a large bowl. Add in olive oil, turmeric, cinnamon, cumin, garlic powder, cayenne pepper and salt and pepper. Use clean hands to toss all of the ingredients together until well combined and spices evenly coat chicken and veggies.

Pour onto prepared baking sheet (or evenly divide between two baking sheets.) You'll want to group the vegetables as best as possible: carrots in one section, chicken in one section, cauliflower in one section and sweet potatoes and onions in one section.

Bake for 25-35 minutes, rotating the pan(s) and stirring vegetables halfway through to encourage even cooking. You'll know it's done when the carrots and sweet potatoes are fork tender.

While the meal is cooking, you can make the feta yogurt sauce by adding the garlic, yogurt, feta, lemon juice and water to a food processor; process until smooth. Add a bit of salt and pepper to taste and process once more. Set aside until ready to serve.

Once chicken and veggies are done cooking, remove from oven and immediately sprinkle dried cherries, cilantro and pistachios on top. You can either drizzle the feta yogurt sauce on top of the sheet pan meal or serve it on the side for people to enjoy as they so choose. Serves 4.

Recipe Notes

If you don't have dried cherries, then dried apricots, cranberries or raisins would be a good substitute.

Feel free to sub sliced toasted almonds or chopped roasted almonds for pistachios.

Title: Re: What's for dinner? 2020
Post by: Amy on February 13, 2023, 03:50:11 PM
Crispy Baked Chicken Wings

Ingredients


4 pounds chicken wings , halved at joints, wingtips discarded
2 Tablespoons baking powder *aluminum free
3/4 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon paprika
1 teaspoon garlic powder
Buffalo sauce:
1/3 cup Frank's Wings Hot Sauce
1 1/2 cups light brown sugar
1 Tablespoon water
Other Sauce ideas: honey BBQ sauce, ranch, honey garlic sauce, BBQ sauce
Instructions
 
Adjust your oven rack to the upper-middle position. Preheat oven to 425 degrees F.

Line a baking sheet with aluminum foil and place a wire rack (I use a cooling rack) on top. Spray the rack with non-stick spray.
Use paper towels to pat the wings dry and place them in a large bowl. It's important to dry them REALLY well!

Combine the salt, pepper, garlic powder, paprika, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.
Arrange wings, skin side up, in single layer on prepared wire rack.
Bake on the upper middle oven rack, turning every 20 minutes until wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour.
Remove from oven and let stand for 5 minutes. Transfer wings to bowl and toss with sauce.

For Buffalo sauce:

In a medium saucepan over medium heat stir together all sauce ingredients. Mix well until sugar has dissolved.
Remove from heat and allow to cool to room temperature before adding to wings (or prepare the sauce ahead of time and refrigerate).


Title: Re: What's for dinner? 2020
Post by: JaneS on February 15, 2023, 07:25:04 AM
This is the baked egg dish that I was asked to post....

BREAKFAST EGG MUFFINS

1/2 LB. bulk pork sausage
12 large eggs
1/2 c. chopped onion
1/4 c. chopped green pepper (I didn't have any peppers so went without)
1/2 tsp salt
1//4 tsp. garlic powder
1/4 tsp. pepper
1/2 cup shredded cheddar cheese

DIRECTIONS
1.  Preheat oven to 350º.  In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles.  Drain

2. In a large bowl, beat eggs.  Add onion, green pepper, salt, garlic powder and pepper.  Stir in sausage and cheese.

3.  Spoon by 1/3 cupfuls into greased muffin cups.  Bake until a knife inserted in the center comes out clean, 20-25 minutes.

4. ENJOY![color]
Title: Re: What's for dinner? 2020
Post by: Amy on February 15, 2023, 07:38:36 AM
Jane, thank you. These sound delicious and easy to do. Do you think they can also be frozen?
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 15, 2023, 03:48:24 PM
Old-Fashioned Caramel Cake

Sound decadent? Just wait until it's smothered in icing.
By Southern Living Editors  Updated on October 8, 2022

Active Time: 15 mins Bake Time: 35 mins Cool Time: 1 hrs 10 mins Total Time: 2 hrs Servings: 8

Ingredients

1 cup sour cream

¼ cup milk

1 cup butter, softened

2 cups sugar

4 large eggs

2 ¾ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon vanilla extract

1 teaspoon rum extract

Caramel Frosting

Directions

Preheat oven to 350°F. Combine sour cream and milk. Set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until well after each addition.

Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla and rum extract. Pour batter into 2 greased and floured 9-inch round cake pans.

Bake at 350°F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.

Spread Caramel Frosting between layers and on top and sides of cake.

How to Make Caramel Cake in Advance

Want to make this cake ahead of time? Make and freeze the layers: Let them cool completely. Wrap each in several layers of plastic wrap, then a final layer of aluminum foil. Use tape to write what they are and the date you froze them so you don't forget in a few weeks.

When you're ready to make the cake, take the layers out of the freezer, and let them thaw in the fridge overnight. Set them on the counter to warm to room temperature while you make the frosting. This is especially handy if you need to make lots of desserts at once and need to keep your oven free for other tasks.


Title: Re: What's for dinner? 2020
Post by: patricia19 on February 15, 2023, 03:53:35 PM
Homemade Caramel Frosting

There are few things better than homemade Caramel Frosting, and our recipe takes the cake.
By Southern Living Editors  Updated on October 8, 2022

Review: Most delicious caramel frosting I've ever had. Definitely not a recipe for a beginner. I read through the recipe and knew I would need to do step 2 before step 1. If you melt the sugar first, it will potentially harden or get too dark, before the milk mixture is ready to add. So do step 2 first and then 1. When doing step 3, mixture will bubble up so make sure your step 1 pot is big enough. At the end, I whipped it 30 minutes until it was the correct consistency. I put this on an apple butter spice cake.

Prep Time: 30 mins Cook Time: 20 mins Stand Time: 1 hrs Total Time: 1 hrs 50 mins Yield: 3 cups

Ingredients

1/3 cup sugar

1 tablespoon all-purpose-flour

2 1/2 cups sugar

1 cup milk

3/4 cup butter

1 teaspoon vanilla extract

Directions

Sprinkle 1/3 cup sugar in a shallow, heavy 3½-qt. Dutch oven; cook over medium heat, stirring constantly, 3 minutes or until sugar is melted and syrup is light golden brown (sugar will clump). Remove from heat.

Stir together 1 Tbsp. flour and 2½ cups sugar in a large saucepan; add milk, and bring to a boil over medium-high heat, stirring constantly.

Gradually pour about one-fourth hot milk mixture into caramelized sugar, stirring constantly; gradually stir in remaining hot milk mixture until smooth. (Mixture will lump, but continue stirring until smooth.)

Cover, and cook over low heat 2 minutes. Increase heat to medium; uncover and cook, without stirring, until a candy thermometer reaches 238°F (soft-ball stage, about 10 minutes). Add butter, stirring until blended. Remove from heat and let stand, without stirring, until temperature drops to 110°F (about 1 hour).

Pour into bowl of heavy-duty electric stand mixer. Add vanilla, and beat at medium speed (setting 4) with whisk attachment until spreading consistency (about 20 minutes).

Title: Re: What's for dinner? 2020
Post by: JaneS on February 15, 2023, 08:41:10 PM
AMY, they can definitely be frozen.  I have two little casseroles with lids and I take a frozen one out the night before, put it in the little casserole and it's ready for about a minute and a half to 2 in the microwave in the morning!
Title: Re: What's for dinner? 2020
Post by: Amy on February 16, 2023, 09:17:32 AM
Jane , thank you. I am sending this on to the kids. This would make a nice change for young pups breakfast :)
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 16, 2023, 02:34:56 PM
3-Ingredient Stovetop Mac and Cheese Recipe
Fewer ingredients than the boxed version but comes together in the same amount of time.
by J. Kenji López-Alt Updated Sep. 15, 2022

Why it works; Cooking macaroni in a small volume of water concentrates the starch from the pasta, helping the cheese form a creamy emulsion.
Similar recipes call for cooking pasta in milk, which can scorch. Cooking in water and adding evaporated milk toward the end fixes this problem.
Evaporated milk contains protein micelles, which help keep an emulsified sauce smooth and creamy.

Recipe Facts

Cook: 15 mins Active: 8 mins Total: 15 mins Serves: 2 servings

Ingredients

6 ounces (170g) elbow macaroni
Salt
6 ounces (180ml) evaporated milk
6 ounces (170g) grated mild or medium cheddar cheese, or any good melting cheese, such as Fontina, Gruyère, or Jack

Directions

Place macaroni in a medium saucepan or skillet and add just enough cold water to cover. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes.

Immediately add evaporated milk and bring to a boil. Add cheese. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Season to taste with more salt and serve immediately.

Notes

If you are willing to kick the total ingredients up to more than three, try a good dash of hot sauce, some mustard powder, or a little knob of butter stirred in with the evaporated milk.
Title: Re: What's for dinner? 2020
Post by: Amy on February 16, 2023, 02:41:00 PM
Patricia, and a dash of garlic, fresh or powder. :thumbup:
Title: Re: What's for dinner? 2020
Post by: phyllis on February 16, 2023, 04:10:12 PM
Sounds good and easy but I have a question...
Do any of you use a kitchen scale?  I don't have one and so many recipes now are written using lbs. and ounces that it can be hard for me to make the adjustment.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 16, 2023, 04:52:46 PM
Amy, there are so many possible add-ons or add-ins, peas, potatoes, bacon, mushrooms, ham, etc.

Phyllis, I use one; it helps to maintain consistency and accuracy; it is digital, small, flat, and from The Greater Goods Co. It's palm-sized, and I paid just under $10.00 for it.
Title: Re: What's for dinner? 2020
Post by: phyllis on February 16, 2023, 05:01:32 PM
Thanks, Patricia.   I'm going to look for one.

Title: Re: What's for dinner? 2020
Post by: patricia19 on February 16, 2023, 05:07:52 PM
If you can't get to Louisiana for Mardi Gras this year, making a homemade king cake is the next best thing.

By Southern Living Editors  Updated on February 15, 2023

Active Time: 30 mins Rise Time: 2 hrs 15 mins Bake Time: 25 mins Cool Time: 30 mins Total Time:
3 hrs 40 mins Yield: 1 king cake

This iconic treat might seem intimidating, but once you let the yeast dough rise, the good times roll together quickly.

Similar to coffee cake, king cake is as rich in tradition and history as it is in color and taste. Trademark decorations—sanding sugars in the royal colors of purple (justice), green (faith), and gold (power)—honor the three kings who visited the Christ child on Epiphany, the 12th day after Christmas.

Also known as King's Day, Mardi Gras marks the start of merrymaking that continues until the grand finale on Fat Tuesday, the day before Ash Wednesday.

While it's made in the traditional ring shape, this classic Mardi Gras King Cake recipe doesn't need braiding or filling. It's topped with simple powdered sugar, lemon juice, and water glaze, and sprinkled with sanding sugar as you'd traditionally see on the streets of New Orleans.

Instead of hiding a plastic baby inside, you can use a pecan half or a dried bean for an all-natural option. Per tradition, if you end up with the pecan (or baby) you get to be in charge of bringing the King Cake to the next Mardi Gras party.

Ingredients

Cake

½ cup warm water (105°F to 115°F)

2 (¼-oz.) package active dry yeast

½ cup plus 2 tsp. granulated sugar, divided

2 teaspoons table salt

1 teaspoon ground nutmeg

1 teaspoon lemon zest (from 1 lemon)

4 - 5 cups all-purpose flour, plus more for work surface

4 large egg yolks

½ cup warm milk (105°F to 115°F)

½ cup (4 oz.) unsalted butter, melted

Cooking spray

½ cup finely chopped candied citron (optional)

Unsalted butter, for baking sheet

1 pecan half or uncooked dried bean

Glaze

2 cups powdered sugar, sifted

2 tablespoons fresh lemon juice (from 1 lemon)

2 tablespoons water

Additional Ingredient

Purple, green, and gold sanding sugar

Directions

Prepare the Cake: Stir together warm water (105°F to 115°F), yeast, and 2 teaspoons of the sugar in a small bowl; set in a warm place until foamy, about 5 minutes.

Beat salt, nutmeg, zest, 4 cups of the flour, and remaining ½ cup sugar in a stand mixer fitted with a paddle attachment on medium-high speed until combined, about 30 seconds.

Add egg yolks, warm milk, melted butter, and yeast mixture; beat on medium-high speed until smooth, about 1 minute.

Turn dough out onto a lightly floured work surface; knead in up to remaining 1 cup flour, ⅓ cup at a time, until dough is no longer sticky.

Continue kneading until dough is smooth and elastic, about 10 minutes.

Place dough in a bowl coated with cooking spray, turning to grease top.

Cover and let rise in a warm place (85°F) free from drafts until doubled in bulk, about 1½ hours.

Punch down dough, and place on a lightly floured work surface. (If desired, sprinkle with candied citron; knead until citron is evenly distributed.) Shape dough into a cylinder 30 inches long.

Place dough cylinder on a buttered baking sheet; shape into a ring, pinching ends together to seal. Press pecan half gently into dough ring from underside of dough so it is completely hidden inside the dough. Cover and let rise in a warm place until doubled in bulk, about 45 minutes. Meanwhile, preheat oven to 350°F.

Bake Cake in preheated oven until golden brown, 25 to 30 minutes. Let cool on baking sheet 30 minutes.

Prepare the Glaze: Stir together powdered sugar, lemon juice, and water in a small bowl until smooth.

Drizzle Cake with Glaze.

Sprinkle with sanding sugar, alternating colors.

One reviewer preferred the second cake, listed below.




Title: Re: What's for dinner? 2020
Post by: patricia19 on February 16, 2023, 05:14:51 PM
Praline-Cream Cheese King Cake

A sweet twist.
By Pam Lolley  Updated on December 13, 2021

Active Time: 45 mins Rise Time: 2 hrs Bake Time: 25 mins Cool Time: 1 hrs 45 mins Total Time: 5 hrs
Yield: 2 cakes

Ingredients

Dough

1 (16-oz.) container sour cream

¼ cup butter

1 teaspoon salt

⅓ cup plus 1 Tbsp. granulated sugar, divided

2 (¼-oz.) envelopes active dry yeast

½ cup warm water (100°F to 110°F)

2 large eggs, lightly beaten

6 ¾ cups bread flour, divided

Praline-Cream Cheese Filling

2 (8-oz.) package cream cheese, softened

½ cup granulated sugar

¼ cup packed dark brown sugar

2 teaspoons ground cinnamon

2 teaspoons vanilla extract

1 large egg

1 cup finely chopped toasted pecans, divided

Creamy Vanilla Glaze

3 cups (about 12 oz.) powdered sugar

3 tablespoons butter, melted

2 teaspoons vanilla extract

3 - 4 tablespoons whole milk

Additional Ingredients

Purple, green, and gold/yellow sparkling sugars

Directions

Prepare the Dough: Combine sour cream, butter, salt, and ⅓ cup of the sugar in a saucepan over medium-low. Cook, stirring, until butter melts, 5 minutes. Remove from heat; cool to 100°F to 110°F, 15 minutes.

Stir together yeast, water, and remaining 1 tablespoon granulated sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Combine sour cream mixture, yeast mixture, 2 eggs, and 2 cups of the flour in the bowl of a heavy-duty electric stand mixer fitted with paddle attachment. Beat at medium speed until smooth, 1 minute. Reduce speed to low; gradually add 4 cups of the flour, beating until Dough forms.

Turn out onto a surface dusted with ¼ cup of the flour. Knead, gradually adding remaining ½ cup flour, 2 tablespoons at a time, until smooth and elastic, about 10 minutes. (It should be tacky but release easily from surface.) Place in a well-greased bowl; turn to grease top. Cover; let rise in a warm place (85°F) until doubled in bulk, 45 minutes to 1 hour.

Prepare the Praline-Cream Cheese Filling: Beat cream cheese, sugars, cinnamon, and vanilla with an electric mixer on medium speed until smooth. Beat in egg.

Prepare the baked cakes:

Gently punch Dough down; divide in half. On a lightly floured surface, roll 1 portion into a 22- x 12-inch rectangle (keep remaining portion covered). Spread half of the filling over rectangle, leaving a 1-inch border. Sprinkle with ½ cup of the pecans. Starting at 1 long side, carefully roll up rectangle in a jelly-roll fashion. Place, seam side down, on a large parchment paper-lined baking sheet. Bring ends of roll together to form a ring. Moisten ends with water; pinch together to seal. Repeat with second portion and remaining filling and pecans. Cover; let rise in a warm place (85°F) until doubled in bulk, 45 minutes to 1 hour.

Preheat oven to 350°F. Uncover Dough rings, and bake in preheated oven until deep golden brown and done, about 25 minutes. Cool cakes completely on pans set on wire racks, about 1 ½ hours.

Prepare the Creamy Vanilla Glaze: Stir together powdered sugar, melted butter, and vanilla. Stir in 3 tablespoons milk. Add additional milk, 1 teaspoon at a time, until pourable but still opaque. Pour evenly over cakes; sprinkle with sparkling sugars, alternating colors to form bands.

One reviewer wrote in part, This is a fool proof recipe I've made many times. Great filling and it makes 2. I've mixed lemon curd with cream cheese for a filling option and it's great too.

Title: Re: What's for dinner? 2020
Post by: patricia19 on February 18, 2023, 01:03:58 PM
Traditional French Cassoulet
A meaty stew of poultry, sausage, pork, and beans, all under a rich, dark brown crust.
by J. Kenji López-Alt Updated Nov. 19, 2022


Why it works; Soaking the beans in salted water overnight helps keep them tender as they cook.
Offering the option to use chicken in place of the traditional duck makes this an easier at-home dish.
Adding gelatin to thin stock helps it form a better crust on the casserole as it bakes.

Recipe Facts

Prep: 10 mins Cook: 4 hrs Active: 60 mins Soaking Time: 8 hrs Total: 12 hrs 10 mins 6 to 8 servings

Ingredients

1 pound (454g) dried cannellini beans
3 tablespoons (27g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
5 cups (1.2L) homemade or store-bought unsalted chicken stock, divided (see notes)
3 packets unflavored gelatin (3/4 ounce; 21g), such as Knox (optional, see notes)
2 tablespoons (30ml) duck fat (optional)
8 ounces (227g) salt pork, cut into 3/4-inch cubes (about 1 1/4 cups)
8 ounces (227g) boneless pork shoulder, cut into 1-inch cubes
4 skin-on, bone-in chicken thighs, optional 4 fresh duck legs, or 4 prepared duck confit legs
Freshly ground black pepper
1 pound (454g) garlic sausage (divided into 2-4 segments, if sausage is large)
1 large onion (12 ounces; 340g), finely diced (about 1 1/2 cups)
1 carrot (4 ounces;113g), unpeeled and cut into 3-inch sections
2 ribs celery (6 1/2 ounces; 188g), cut into 3-inch sections
1 whole head garlic (2 3/4 ounces; 80g)
4 sprigs flat-leaf parsley
2 bay leaves
6 cloves

Directions
In a large bowl, cover beans with 3 quarts (2.8L) water and add salt. Stir to combine, then let stand at room temperature overnight. Drain and rinse beans; set aside.

Adjust oven rack to lower-middle position and preheat oven to 325°F (160°C). Place 4 cups (946ml) stock in a large liquid measuring cup and sprinkle gelatin, if using, over top. Set aside. In a large Dutch oven, heat duck fat (if using), salt pork, and pork shoulder and cook over high heat, stirring occasionally, until browned all over, about 9 minutes (if not using duck fat, cook pork with no additional fat). Using a slotted spoon, transfer to a large bowl, leaving rendered fat in Dutch oven, and set aside.

Season chicken thighs or duck confit with pepper (do not add salt) and place skin side down in Dutch oven. Cook without moving until well-browned, 6 to 8 minutes. Transfer to a plate and let cool to room temperature.

Add sausages to Dutch oven and cook, turning occasionally, until well-browned, about 2 minutes per side. Transfer to bowl with salt pork. Drain all but 2 tablespoons fat from pot.

Add onions to Dutch oven and cook, stirring and scraping up browned bits from bottom of pot, until onions are translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven, and cook until beans are slightly softened but retain a bite, about 20 minutes.

Cover cooled chicken or duck and transfer to refrigerator. Using tongs, remove carrots, celery, parsley, bay leaves, and cloves from pot and discard. Add pork and sausages to pot and stir to incorporate. Beans should be almost completely submerged. Transfer to oven and cook, uncovered, adding remaining 1 cup (237ml) stock halfway through by pouring it carefully down side of pot as necessary to keep beans mostly covered, until a thin crust forms on top, about 1 hour 30 minutes.

Break crust with a spoon and shake pot gently to redistribute. Nestle chicken or duck into the Dutch oven, skin side up. Return to oven and continue cooking, stopping to break and shake crust every 30 minutes, until crust is deep brown and thick, an additional 1 hour 30 minutes. Serve immediately.

Special Equipment
Dutch oven

Notes

If you are using homemade chicken stock that already has lots of gelatin (i.e., it should thicken and gel when chilled), you can omit the unflavored gelatin here; if your stock is store-bought, or if it's homemade but watery even when chilled, the unflavored gelatin is an essential ingredient.


Make sure not to use a salted, or even low-sodium, chicken broth, especially if opting for duck confit, lest the dish end up too salty.

Title: Re: What's for dinner? 2020
Post by: patricia19 on February 18, 2023, 01:13:32 PM
Apple-Cherry Dump Cake

You can't make dessert any easier than a dump cake recipe. Fruit lovers will have to try this version with chopped apples, tart cherries, and apple pie spice.
By BHG Test Kitchen  Published on October 30, 2017

Prep Time: 20 mins Slow Cook Time: 2 hrs 15 mins Cool Time: 10 mins Total Time: 2 hrs 45 mins Servings: 12

Ingredients

Nonstick cooking spray

1 cup plain yogurt

½ cup milk

1 egg

3 tablespoon butter, melted

1 teaspoon vanilla

1 ¾ cup all-purpose flour

½ cup sugar

1 teaspoon baking soda

1 teaspoon apple pie spice

½ teaspoon salt

1 cup chopped apples

½ cup chopped walnuts, toasted*

½ cup dried tart cherries

Ice cream (optional)**

Directions

Lightly coat a 3 1/2- or 4-qt. slow cooker with cooking spray. In a large bowl combine yogurt, milk, egg, melted butter, and vanilla. Stir in next five ingredients (through salt). Stir in apples, walnuts, and cherries. Spoon batter into prepared cooker.

Cover and cook on low 2 1/4 to 2 3/4 hours or until cake registers 190°F to 200°F and center appears nearly set, giving crockery liner a half-turn halfway through, if possible.

Turn off cooker. If possible, remove crockery liner from cooker. Cool, uncovered, 10 minutes. Remove cake; cool completely on a wire rack. If desired, serve with ice cream.

*
To toast nuts, preheat oven to 350°F. Spread nuts in a shallow baking pan. Bake 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.

**Ice cream options
Black Walnut Ice CreamCherry-Vanilla Ice CreamCaramel Ice Cream

Title: Re: What's for dinner? 2020
Post by: patricia19 on February 25, 2023, 12:32:43 PM
Easy Italian-Style Baked Chicken
By Diana Rattray Updated on 08/29/21

This delicious and easy baked chicken recipe is a simple Parmesan- and breadcrumb-coated chicken with a surprising and tasty butter and Italian dressing drizzle. For extra flavor, use garlic-seasoned or Italian-seasoned breadcrumbs, or feel free to add some garlic powder or granulated garlic to the breadcrumb coating mix to amplify the flavor.

Make this baked chicken for any night of the week when you want a little bit of hands-off time to do other things while it bakes, or prepare it on the weekend. You can serve it any number of ways, whether that's alongside something like a baked potato or steamed broccoli. It also goes well with cooked rice or angel hair pasta with a little marinara. This dish tastes great served alongside a very simple tossed salad or sliced fresh tomatoes.

Prep: 20 mins Cook: 45 mins Total: 65 mins  Servings: 4  Yield: 4 chicken breasts

Ingredients

4 boneless, skinless chicken breasts, halved
3 large eggs
1 cup grated Parmesan cheese
1 cup fine dry Italian breadcrumbs
1/4 cup Italian salad dressing
1/4 cup butter, melted

Steps to Make It

Gather the ingredients. Preheat the oven to 350 F.
Pat the chicken breasts dry with paper towels.
In a medium bowl, whisk the eggs.
In a separate bowl, combine the cheese and breadcrumbs.
Dip the chicken breasts into the beaten eggs.
Coat the chicken thoroughly with the breadcrumb mixture.
Place the breaded chicken on a greased baking sheet.
Drizzle with salad dressing, then the melted butter.
Bake for 45 minutes, flipping halfway through, or until the crust is golden brown. The safe minimum internal temperature for chicken is 165 F. Serve and enjoy.

How to Store and Freeze Italian-Style Baked Chicken

Leftover chicken will keep for three to five days if stored in the refrigerator in a covered container. Then, reheat it in the oven tented with foil to keep it from drying out, or use it cold on top of salads. Wrap any leftover chicken in foil and then freeze in a zip-close freezer bag for three to four months.

Variations

You can fry this breaded chicken in a sauté pan with oil if you'd like a faster preparation and really want the crunch and crisp of a pan-fried chicken breast.
You can also cook it in the air fryer for about half the time it would take to bake in the oven. Follow the recommendations of your particular air fryer model for temperature and timing.
You can try this recipe with other hard Italian cheeses such as pecorino Romano or Grana Padano.

Title: Re: What's for dinner? 2020
Post by: patricia19 on February 25, 2023, 12:43:54 PM
Easy Cheesy Baked Ziti Recipe
By Stephanie Gallagher   Updated on 05/14/22

Prep: 10 mins Cook: 50 mins Total: 60 mins Servings: 8  Yield: 1 9-by-13-inch pan

Baked ziti is one of those incredibly adaptable recipes you can change to suit your mood, your family's tastes, or the ingredients you have on hand. This is a vegetarian version with spaghetti sauce, ricotta, mozzarella, Parmesan, egg, and, if you like, a generous amount of fresh basil. In baked pasta dishes like this, cooking the pasta only until al dente is important because otherwise it will be overcooked.

You can easily turn this into meat-based ziti by adding browned ground beef, or add roasted vegetables such as zucchini, eggplant, or bell peppers, to this easy
pasta dish. For a full meal, serve it up as an entrée with garlic bread and a green salad.

Baked ziti lends itself as a family dinner to be made ahead. You can boil the ziti and assemble all the ingredients, then refrigerate it for a few hours or until the next day when you are ready to bake it. Just make sure that you cover the pan well so that the top doesn't dry out. If you transfer the pan goes straight from the fridge to the oven, the baking time might be longer.

When the ziti comes out of the oven, it will be very hot, and the sauce is usually still a bit runny—that's why it needs to rest about 10 minutes before serving.

If you've ever wondered why ziti—and not rigatoni or penne—is the first choice for saucy, cheese casseroles like this, it is that the hollow, narrow shape of the pasta works especially well here. It is also interesting to note that baked ziti, called ziti al forno in Italian, is a dish with a long history going back to the Middle Ages in Italy, although it has gained special popularity in Italian American cuisine.

Ingredients

16 ounces ziti pasta
1 large egg
15 ounces ricotta cheese
1/2 teaspoon garlic powder
1/4 cup chopped fresh basil, optional
2 cups shredded mozzarella cheese, divided
4 1/2 cups store-bought or homemade spaghetti sauce, divided
1/2 cup grated Parmesan cheese

Steps to Make It

Gather the ingredients. Preheat oven to 350 F.

Prepare pasta according to package directions for "al dente." Drain.
In a large bowl, beat egg. Add ricotta cheese, garlic powder, basil (if using), and 1 cup of the mozzarella. Mix well.

Add cooked pasta and 2 cups of the spaghetti sauce.

Pour 1 cup of the spaghetti sauce in a 9 x 13-inch pan.

Cover with foil and bake for 20 minutes.

Remove foil and bake another 10 to 20 minutes until golden brown and bubbly. Let the pasta rest 10 minutes before serving.



Title: Re: What's for dinner? 2020
Post by: patricia19 on February 25, 2023, 12:52:00 PM
Easy Chocolate Icebox Pie By Diana Rattray Updated on 09/6/22
 
Prep: 15 mins Cook: 8 mins Chill Time: 30 mins Total: 53 mins Servings: 10 Yield: 1 pie

This easy chocolate pie is made with prepared instant pudding, whipped cream or whipped topping, and an easy homemade graham cracker crust. To make things even simpler, a purchased 9-inch graham cracker crust can be used. The assembled pie must be chilled for at least 30 minutes before serving so plan accordingly. For a mousse type of pie, fold 1 cup of frozen (thawed) �whipped topping into the pudding mixture.

Ingredients

For the Crust:

1 1/2 cups fine graham cracker crumbs, from about 12 graham crackers, regular or honey
6 tablespoons (3 ounces) unsalted butter, melted
1/4 cup packed light brown sugar

For the Chocolate Filling:

2 (3.9 ounce) packages chocolate instant pudding and pie filling
2 3/4 cups milk

For the Garnish:

2 cups whipped topping, or whipped cream, sweetened

Steps to make it

Make the Crust

Gather the ingredients.

Position a rack in the center of the oven and heat to 350 F.

In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar.

Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust until it just begins to turn golden in places, about 8 minutes. Remove from oven and set aside to cool.

Prepare the Pie

Gather the cooled crust and remaining ingredients.

Prepare both packages of pudding according to package directions using the quantity of milk recommended for a pie.

Pour the prepared pudding into cooled graham cracker crust. Chill pie for at least 30 minutes before serving.

Garnish the pie with 10 dollops of whipped topping. Slice the pie so each serving includes some of the cream topping.

What is the origin of icebox pies?

Iceboxes used to keep food cold first appeared on the scene in the 1830s. Not long afterward, the icebox pie, a classic Southern dessert named after the storage device they were kept cool in, became a part of the culinary repertoire. This type of pie was quick and easy to make and required no cooking in the heat of summer.  Lemon icebox pie was one of the most popular types of this ilk but today there are hundreds of varieties. Some are made with cream cheese, unflavored gelatin, fresh fruits, fruit purées, and other ingredients. While the crust in this recipe is baked, a traditional icebox pie features a crumb crust that is just pressed into a pie pan and then filled and chilled.




Title: Re: What's for dinner? 2020
Post by: Amy on February 27, 2023, 07:45:57 AM
Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian Crockpot chicken is tender, juicy, and full of sweet-tangy tropical flavors. This easy slow cooker recipe is made with just 4 ingredients plus the optional garnish! Serve over rice for a quick weeknight meal.
CourseMain Dish - Chicken
CuisineAmerican - Vintage
Prep Time5 minutes
Cook Time8 hours
Total Time8 hours 5 minutes
Servings6
Calories336kcal
Author Marye Audet-White

Ingredients
2 pounds boneless skinless chicken breast or thighs
15.5 ounces pineapple chunks in juice - don't drain
2 cups mixed onions and peppers I use frozen to keep it easy
1 1/2 cups BBQ sauce I used Sweet Baby Rays Hawaiian BBQ
green onion for garnish
Instructions
Spray the inside of a crockpot with no stick spray.
Add all ingredients.
Cover.
Cook on low for 8 hours.
Garnish sliced green onions.
Serve breasts whole, cut in a large dice, or shred as desired.
Notes
Storage:
In the fridge, leftovers will last for about four days. However, you can freeze them and they'll keep for up to three months. Either way, simply portion the leftovers into an airtight container or freezer bag.
Let the sweet Hawaiian chicken thaw in the fridge (if frozen) and heat it in the microwave until warm. If the sauce gets too thick, you can loosen it up with a little bit of liquid—chicken stock, orange juice, or even some water.
The chunks of pineapple do get a little softer after storing and reheating. They blend right in with the sweet and savory sauce, though, so we think it's just as tasty!
Tips:
I like to use a frozen veggie blend (it has onions as well as green and red bell peppers and saves time) but you can use fresh. Dice them and throw them in the pot with everything else!
For extra tender chicken, brine it in a saltwater solution for a day or two before cooking.
You can cut the chicken into pieces, but it might not take quite as long to cook. Start checking for doneness by temperature between 6-8 hours, if you want.
This meal is fine left on the warm setting if you won't be home right away.
For a complete meal, serve it over white or brown rice. Cauliflower rice is good, too, if you're looking for a low-carb option!
Slow cooker Hawaiian chicken is easy to prep ahead of time or in bulk. Portion the ingredients into plastic bags and freeze. The night before you want to throw everything in the crockpot, bring it to the refrigerator to thaw.
Nutrition
Calories: 336kcal | Carbohydrates: 36g | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1295mg | Potassium: 761mg | Fiber: 2g | Sugar: 29g | Vitamin A: 83IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 1mg
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 27, 2023, 01:33:09 PM
Amy, I liked everything until the barbeque sauce. It didn't seem to work with the other ingredients for me. When I try the recipe, and I will, I'll try to find an alternative.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 27, 2023, 05:36:28 PM
Southern Smothered Pork Chops in Brown Gravy

Recipe by TXRachel  Updated on February 6, 2023

These Southern pork chops in brown gravy are comfort food at its easiest. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. The gravy tastes great on mashed potatoes, too!

Prep Time: 10 mins Cook Time: 1 hrs Total Time: 1 hrs 10 mins Servings: 4

Ingredients

Mushroom Gravy:

¼ cup butter

1 onion, thinly sliced and quartered

4 cloves garlic, minced

¼ cup all-purpose flour

2 cups beef broth

1 ½ cups sliced baby bella mushrooms, or more to taste

1 tablespoon chopped fresh parsley

Pork Chops:

cooking spray

4 center-cut pork chops

½ teaspoon salt, or to taste

¼ teaspoon ground black pepper, or to taste

Directions

Make gravy: Melt butter in a 3-quart saucepan over medium-low heat. Sauté onion and garlic in hot butter until onion is browned, 7 to 10 minutes. Use a slotted spoon to remove onion and garlic to a plate.

Stir flour slowly into remaining butter in the pan. Cook and stir over low heat until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Return sautéed onion and garlic to the pan. Stir in mushrooms and parsley. Bring to a boil, stirring constantly. Remove gravy from heat.

Cook pork chops: Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper. Cook in the hot skillet until browned, 5 to 7 minutes per side.

Pour in gravy from the saucepan. Cover and cook over low heat until pork chops are tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C).

Tips
Make sure to use 3/4-inch-thick pork chops.

Title: Re: What's for dinner? 2020
Post by: patricia19 on February 27, 2023, 05:43:59 PM
The Best Chicken Fried Steak

This chicken fried steak recipe is one I received from a co-worker about 5 years ago. A Southern favorite, these crispy, breaded, tenderized cube steaks drenched in creamy gravy can be served for breakfast or dinner. It's by far the best chicken fried steak I've ever had. I've made this numerous times for my picky son and my Southern-raised better half, as well as for other family and friends and each time, I get nothing but rave reviews.

Recipe by norah  Updated on September 30, 2022

Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Servings: 4

Ingredients

4 (1/2 pound) beef cube steaks

2 ¼ cups all-purpose flour, divided

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon black pepper

¾ teaspoon salt

1 ½ cups buttermilk

1 tablespoon hot pepper sauce (e.g. Tabasco™)

1 large egg

2 cloves garlic, minced

3 cups vegetable shortening for frying

4 cups milk

kosher salt and ground black pepper to taste

Directions

Place steaks between 2 layers of plastic and pound to a thickness of 1/4 inch.

Place 2 cups flour in a shallow bowl.

Stir together baking powder, baking soda 1 teaspoon pepper, and 3/4 teaspoon salt in second shallow bowl. Add buttermilk, Tabasco sauce, egg, and garlic; stir to combine.

Heat shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Place a wire rack over a sheet of parchment paper.

While the shortening is heating, dredge a steak in flour to coat; shake off excess. Dip into buttermilk batter; lift up so excess batter drips back into the bowl. Press in flour again to coat both sides completely. Place breaded steak on the wire rack and repeat to bread remaining steaks.

Fry steaks, in batches if necessary, until evenly golden brown, 3 to 5 minutes per side. Remove steaks to a paper towel-lined plate to drain. Cover with foil to keep warm while you make the gravy.

Drain fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.

Return the skillet to medium-low heat; add the reserved oil. Whisk the remaining 1/4 cup flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.

Stir in milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring often, until thick, 6 to 7 minutes. Season with kosher salt and pepper.

Transfer steaks to a platter and pour gravy over top.




Title: Re: What's for dinner? 2020
Post by: Amy on February 28, 2023, 01:02:06 PM
Quote from: patricia19 on February 27, 2023, 01:33:09 PMAmy, I liked everything until the barbeque sauce. It didn't seem to work with the other ingredients for me. When I try the recipe, and I will, I'll try to find an alternative.

Patricia, I would also find and alternative but maybe use  1/4 to 1/2 cup BBQ sauce for flavour??
Title: Re: What's for dinner? 2020
Post by: Amy on February 28, 2023, 01:04:56 PM

Crockpot Angel Chicken

Almost no prep time and the slow cooker does all the work! The whole family will be licking their plates when this creamy angel chicken recipe is on the menu. Serve it over a bed of angel hair pasta, mashed potatoes, biscuits, or rice. One of our favorite weeknight recipes.

Course dinnerCuisine American - Vintage
Prep Time:
5 minutes
Cook Time:
8 hours
Total Time:
8 hours 5 minutes
Servings:6
1.5 pounds chicken breast, boneless and skinless
3 cloves garlic, chopped or left whole
10.5 ounces cream of chicken soup
¾ cup chicken stock
4 ounces cream cheese
¼ cup butter
0.6 ounces Italian dressing mix, I used Good Seasons
1 pound angel hair pasta






Instructions
Spray the inside of the crockpot with no stick cooking spray.
Add the chicken breast.
Add the garlic.
Soften the butter and cream cheese in the microwave.
Whisk until smooth.
Whisk in the cream of chicken soup (don't dilute it).
Add the Italian dressing mix and the chicken stock.
Whisk until well mixed.
Pour over the chicken breasts.
Cover and cook on low for 6 to 8 hours.
OPTIONAL: 30 minutes before the cooking time is finished shred the chicken breasts with two forks and continue to cook in the sauce.
Just before chicken is done cook the angel hair pasta. Drain.
Serve the chicken over the pasta.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 28, 2023, 07:38:50 PM
Amy, I'll probably spice up some tomatoes.
Title: Re: What's for dinner? 2020
Post by: Amy on March 05, 2023, 11:32:18 AM
Lemon Cranberry Scones
By: AuthorBarry C. Parsons

YIELD: 18 SMALL SCONES OR 8 LARGE


Lemon Cranberry Scones. With an easy to make, lemon glaze. Fragrant lemon and tart cranberry in every bite of these soft and tender scones. Perfect for afternoon tea or weekend brunch.

PREP TIME
15 minutes
COOK TIME
15 minutes
TOTAL TIME
30 minutes



Ingredients

For the scones

1⅔ cups all purpose flour
2½ tsp baking powder
Zest of one large lemon, , finely grated.
3 tbsp white sugar
pinch table salt table salt
3 tbsp butter
½ cup milk
½ tsp vanilla extract, (optional)
1 egg
3/4 cup dried cranberries, (see notes)
For the Easy Lemon Glaze
zest of half a lemon, finely grated
2/3 cup icing sugar, (powdered sugar)
1 tbsp lemon juice, approximately
Instructions
Preheat oven to 400 degrees F.
In a food processor add the flour, baking powder, sugar, lemon zest and salt. Pulse to mix together well. (You can just mix the ingredients in a bowl if you prefer the manual method)
Pulse in the butter until the mixture resembles a coarse meal. (or just use your fingertips to rub the butter through the dry ingredients until the same texture is achieved.)
Whisk together the milk, egg and vanilla. Reserve a few teaspoons of the liquid to brush on top of the scones. This helps them brown nicely)
Add the liquid to the dry ingredients along with the dried cranberries and stir in quickly with a wooden spoon until a soft dough forms. It should be a little sticky. Don't over work the dough or your scones will get tough and not rise well.
Turn the dough out onto a well floured board or counter top.
Lightly sprinkle the top of the dough with flour and just using your hands, form the dough into a round about ¾ of an inch thick.
Using a 1½ inch biscuit cutter, cut out your scones and place them about 2 inches apart on a parchment lined baking sheet.
Re-roll the scraps and cut out the rest of the scones. Brush the tops of all the scones with the reserved milk and egg liquid.
Pop the scones into the hot oven for about 12-15 minutes or until the tops of the scones are evenly browned. Cool on a wire rack.
Serve with thick or clotted cream and your favourite jam.
To prepare the Easy Lemon Glaze
Simply mix together the ingredients until smooth with no icing sugar lumps.
The glaze should be thick but still pourable. If it is too thick add a little more lemon juice, if it is too thin, add a little more icing sugar to bring it to the proper consistency.
I like to make the glaze in a small shallow ramekin, which makes dipping the tops of the scones in the glaze quite easy.
Let the glaze set for a half hour or so before serving.
Notes
I like to make the smaller scones if serving them for afternoon tea.
I like to make the larger scones if packing them into lunches or for picnics.

I like to use dried cranberries in these scones but you could use fresh cranberries chopped in raisin sized pieces. One thing about dried cranberries is they seem to vary greatly in moisture content by brand.

I also find them to be far more dehydrated when I buy them at the bulk store. If your dried cranberries are not soft and pliable like raisins, I suggest re-hydrating them in water for 30-60 minutes. That always does the trick for me.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 06, 2023, 08:11:44 PM
3-Ingredient Creamy Rotisserie Chicken Salad

We put a flavor twist on the classic chicken salad by using a lemon-herb mayonnaise. Try other mayo varieties, like roasted garlic or chipotle lime, in this fast, no-cook lunch recipe. Serve this rotisserie chicken salad recipe with whole-grain crackers.

Carolyn Hodges, M.S., RDN
EatingWell.com, August 2021; updated September 2022

Recipe Summary

Active: 5 mins Total: 5 mins Servings: 4

Ingredients

2 cups chopped rotisserie chicken

¾ cup chopped celery

⅓ cup lemon-herb aioli (see Note)

Cracked black pepper

Directions

Combine chicken and celery in a medium bowl. Fold in mayonnaise and mix well to combine. Season with pepper.

To make ahead, Refrigerate for up to 4 days.

Note

Look for lemon-herb aioli with other condiments in your grocery store. Alternatively, you can use lemon-flavored mayonnaise and add chopped fresh or dried herbs to taste—dill and tarragon would be delicious.

Reviews:

03/06/2023
3 stars because this is what I refer to as a "Blank Canvass" recipe. Yes, as mentioned, it's bland but use your imagine and take it in many different directions. Add some chopped fire roasted chilies, frozen corn cooked or raw, sliced green onion, a bit of taco seasoning, cilantro optional and you've just put a Mexican spin on it. I love recipes like this.

Rating: 1 stars
12/12/2022
Simple with only three ingredients, but bland. This recipe definitely needs some tweaking. fewer ingredients does not mean it is going to have flavor and be pleasing to the palate. Salt, pepper, garlic powder, smoked paprika; the list goes on based on your individual spices. Now, if you do not want a taste, follow this recipe, but if you want flavor, this needs some tweaking. Maybe the flavor from the rotisserie chicken is supposed to add all the flavor. If that was the intention of this recipe, then not all rotisserie chicken has flavor. Depends on whether you are doing the cooking or someone else. Sams Club's rotisserie chicken is great when it's cooked all the way through.

Rating: 1 stars
09/23/2022
not what we thought it would taste like. Needs some more tweaking.
make your own mayo. It isn't all that difficult.
if one goes for 'easy' an added ingredient or two may be more helpful in flavoring than just some celery and mayo.



08/27/2022
You can get Lemon-herb aioli (mayo) from Amazon:)

Rating: 1 stars
07/27/2022
How does one make or find Lemon-herb Mayo?





Title: Re: What's for dinner? 2020
Post by: Amy on March 11, 2023, 06:46:21 AM
Best Ever Tuna Sandwich {Tip: Use Cottage Cheese!}

This tuna salad sandwich will change everything you thought you knew about tuna salad and how to make a tuna sandwich. Oil-packed tuna, fresh dill and parsley, Dijon mustard, mayo, and a surprising addition of cottage cheese make this the best tuna salad sandwich recipe ever!

Preparation : 0:46

Ingredients

1 (5- or 6-ounce) can tuna packed in olive oil, drained extremely well
1/3 cup cottage cheese
2 tablespoons mayonnaise
1/4 cup finely chopped red onion
1 celery stalk, finely chopped
1 tablespoon lemon juice
A pinch or two fresh dill, chopped
2 tablespoons fresh parsley, minced
1 teaspoon Dijon mustard

Recipe

In a medium bowl, toss together the canned tuna, cottage cheese, mayonnaise, red onion, celery, capers, lemon juice, dill, parsley and Dijon mustard until combined.

Nutrition

Nutrition Facts (per serving)

402
Calories

20g
Fat

21g
Carbs

33g
Protein

Show Full Nutrition Label
Hide Full Nutrition Label

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Nutrition Facts

Servings: 2

Amount per serving

Calories
402

% Daily Value*

Total Fat 20g
26%

Saturated Fat 4g
19%

Cholesterol 27mg
9%

Sodium 915mg
40%

Total Carbohydrate 21g
8%

Dietary Fiber 2g
7%

Total Sugars 5g

Protein 33g

Vitamin C 8mg
42%

Calcium 111mg
9%

Iron 3mg
16%

Potassium 393mg
8%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Title: Re: What's for dinner? 2020
Post by: Amy on March 11, 2023, 06:47:41 AM
Bruschetta Chicken Pasta

Bruschetta Chicken Pasta is an easy weeknight dinner full of fresh tomatoes and basil, pasta, balsamic vinegar and topped with seasoned chicken.

Preparation : 10
Cooking : 15
Total : 25 min

Ingredients

1 pint cherry tomatoes, sliced in half
1/3 cup chopped basil
4 garlic cloves, minced
1 tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp black pepper
12 oz spaghetti pasta
1 lb boneless, skinless chicken breasts, diced
1 tbsp Italian seasoning
2 tbsp olive oil, divided
1/2 cup Parmesan cheese, grated or shredded

Recipe

In a small bowl, combine the tomatoes, basil, garlic, balsamic vinegar, salt, and pepper.

Place bowl in the refrigerator to marinate while you prepare the rest of the dish.

Cook the pasta until al dente (or according to package directions).

While pasta is cooking, heat up 1 tbsp olive oil in a skillet (medium heat).

Once oil is heated, add in the diced chicken and season with Italian seasoning (add salt/pepper to taste, if desired).

Once chicken is cooked through, remove from skillet and set aside.

Add remaining 1 tbsp olive oil to skillet and add in the Bruschetta mixture.

Cook for about 1 minute, or until heated through.

Drain the cooked pasta and combine the cooked chicken, Bruschetta mixture, and pasta, tossing to coat.

Sprinkle Parmesan cheese on top.

Serve immediately!

Nutrition

servingSize : 1 cup
calories : 400 kcal
carbohydrate : 49 g
protein : 28 g
fat : 10 g
saturatedFat : 3 g
cholesterol : 56 mg
sodium : 422 mg
fiber : 3 g
sugar : 5 g

Title: Re: What's for dinner? 2020
Post by: Amy on March 16, 2023, 11:13:37 AM

Ed O'Shea's Irish Soda Bread


4  Cups of Flour
1  tsp baking soda
1  tsp baking powder
¼ lb butter (softened)
½ Cup sugar
1 ½ Cups raisins
1 ½ cups buttermilk
¼ tsp salt

Mix all dry ingredients together, add raisins.
Work in butter.
Add buttermilk gradually until mass is pliable, but not soggy.
Knead on floured board.
Coat large fry pan or cake pan or pie pan with margarine and flour.
Shape mass into pan and cut cross on top.
Bake 1 hour at 350 degrees.
Title: Re: What's for dinner? 2020
Post by: Amy on March 16, 2023, 11:15:16 AM
Irish Soda Bread

3 c. flour

1/2 tsp. baking soda

2 tbsp. white sugar

1/2 c raisins (soaked in warm water for at least 15 min

1 beaten egg

1 c buttermilk

2 tbsp. of melted butter

Preheat oven to 350. Lightly grease and flour a large baking sheet/Mix flour,baking powder and sugar in a large bowl.
Put  raisins in the flour mixture to coat them. Make a well in the centre and add egg, buttermilk and butter. Mix together.

Put the dough onto a floured surface and knead a few times. Do not over handle the dough ...knead only about 1 min.

Shape into a round loaf and slice an X across the top/
Bake 40 -50 min/
Title: Re: What's for dinner? 2020
Post by: phyllis on March 16, 2023, 11:21:05 AM
These are the kind of Soda Bread that I am used to, Amy.  Southerners make it with LOTS of chocolate chips and is more like a quick bread, I guess.  And no cross on the top.  I miss the cross!
Title: Re: What's for dinner? 2020
Post by: Phillyfilly on March 16, 2023, 12:16:15 PM
Amy, in recipe #2 is it baking soda or baking powder? Thanks for the recipes.
Title: Re: What's for dinner? 2020
Post by: Amy on March 16, 2023, 12:27:13 PM
Phillyfilly, nice to meet you.
It is baking soda and you are welcome :)
Title: Re: What's for dinner? 2020
Post by: Amy on March 17, 2023, 03:54:59 PM
CROCKPOT BONELESS CHICKEN THIGHS
Crockpot Boneless Chicken Thighs are perfect for busy days, lazy days, and all the days in between. This slow cooker chicken thigh recipe is packed with delicate potatoes, healthy carrots and amazing flavor in every serving.
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 4 servings Calories: 463kcal
 Author: Jessica & Nellie
Ingredients
8-10 baby yellow potatoes
4 carrots
3-4 boneless skinless chicken thighs
2 tbsp minced garlic or 4 cloves
2 tbsp olive oil
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp black pepper
½ tsp cayenne pepper
½ tsp chili powder
Instructions
Prep: Begin by peeling the large carrots and chop them into 1/2 inch-sized pieces. Then, cut the baby potatoes in half. You do not have to peel the potatoes, but if you don't love the skin go ahead and peel them.
Crockpot dump: Transfer the potatoes and carrots to the crockpot, add in the chicken thighs as well.
Next, in a separate bowl combine all of the seasonings, the salt, garlic powder, onion powder, paprika, black pepper, cayenne pepper, and chili pepper. Stir to combine.
After that, add the olive oil and the minced garlic on top of the chicken and vegetables in the crockpot. Then, sprinkle the bowl of seasoning over the top and give all the ingredients a good stir to combine well.
Cook: Set the crockpot on high heat for 4hours or on low heat for 8 hours, making sure to stir together halfway through. Serve warm and enjoy!
Nutrition
Serving: 1serving | Calories: 463kcal | Carbohydrates: 68g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 725mg | Potassium: 1889mg | Fiber: 10g | Sugar: 6g | Vitamin A: 10644IU | Vitamin C: 72mg | Calcium: 82mg | Iron: 4mg
Title: Re: What's for dinner? 2020
Post by: Amy on March 18, 2023, 03:28:03 PM
Pineapple Casserole
This pineapple casserole with Cheddar cheese is beloved for its simplicity (and short ingredient list).
By Southern Living Editors  Updated on January 12, 2023
Ingredients
2 (20-oz.) cans pineapple chunks in juice, drained (reserve 6 Tbsp. juice)

⅓ cups sugar

5 tablespoons flour

1 cup shredded Cheddar cheese

¼ cup butter, melted

1 sleeve Ritz crackers, crushed

Directions
Preheat oven to 350˚F. In a medium size bowl, combine sugar, flour, and reserved pineapple juice. Add pineapple chunks and toss well to combine. Spoon pineapple mixture into 8x8-inch casserole dish and top with shredded cheese.

Combine crushed Ritz crackers and melted butter. Spread Ritz cracker topping evenly on top of pineapple mixture.

Bake at 350˚F for 30 minutes, or until bubbly.
Title: Re: What's for dinner? 2020
Post by: Amy on March 19, 2023, 03:43:57 PM
Instant Pot Energizer Soup (Crock Pot Instructions at bottom)
Prep Time: 25 minutes Cook Time: 5 minutes Yield: 8 servings
A cabbage soup with lots of veggies and delicious flavor! It will fill you up and give you lots of energy without weighing you down.

Ingredients

6 cups water
2 Tbsp minced dehydrated onions
3 ribs of celery, diced
4 large carrots, peeled and sliced
2 Tbsp Better Than Bouillon Vegetable Base or Chicken Base
1 bay leaf
2 tsp Italian seasoning
1/2 tsp black pepper
1/4 tsp smoked paprika
2 tsp garlic powder
1 tsp kosher salt
1 medium head of cabbage, cored and chopped
1 (6 oz) can tomato paste
1 (14.5 oz) can petite diced tomatoes
2 cups fresh green beans cut into 1/2 inch pieces
1 cup frozen corn
Instructions
Instant Pot Instructions:

Turn Instant Pot to saute setting and add in the water to start heating it up.
Prepare all remaining ingredients and dump them into the pot. No need to stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button 5 minutes. When time is up move valve to venting and remove the lid.
Stir well. Ladle into bowls and serve.
Slow Cooker Instructions:

Add all ingredients into slow cooker and stir.
Cover and cook on low for 4-6 hours.
Stir. Ladle into bowls and serve.
Notes
Optional: Add in a pound of cooked ground turkey or ground beef to add in some protein. You can use the saute setting on the Instant Pot to brown the meat. Drain of excess grease. Season it with a bit of salt and pepper.

Title: Re: What's for dinner? 2020
Post by: patricia19 on March 19, 2023, 05:48:18 PM
Amy, wasn't that soup sans meat once a weight-loss tool?

I make what I often call my all but the kitchen sink soups or pantry raids. They are often surprisingly good.

I recently added some leftover roasted chicken, a package of skinned chicken legs, a package of frozen vegetables, four chopped-up carrots, a red pepper, a yellow pepper, and some homemade bone broth. I seasoned it with ground sea salt, fresh ground black pepper, and a teaspoon of Better Than Bouillion's sauteed onion mix.

It spent several hours on the back of the stove with the lid tilted slightly, making 24 cups with four going in the fridge and the rest in the freezer.
Title: Re: What's for dinner? 2020
Post by: Amy on March 20, 2023, 07:07:03 AM
Patricia, I think it was. Your soup sounds delicious and nice to have a few meals from it plus freezing some for later!
Title: Re: What's for dinner? 2020
Post by: JaneS on March 20, 2023, 10:42:04 AM
I call those soups "WITF" or "COTf" Soups.  That's either "What's in the Fridge" or "Clean out the Fridge" soups or casseroles.  Sometimes they're the BEST ever!
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 20, 2023, 12:45:05 PM
And what's nice about that soup is that any type of meat would be good in it. I had some for dinner last night and added some leftover mashed potatoes for filler.

Today, I plan to roast another whole chicken and freeze it for various meals; some time spent roasting whole yellow onions and carrots with that chicken to save future time.
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on 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

Title: Re: What's for dinner? 2020
Post by: Tomereader1 on 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. 
Title: Re: What's for dinner? 2020
Post by: patricia19 on 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!



Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.
Title: Re: What's for dinner? 2020
Post by: Amy on 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



Title: Re: What's for dinner? 2020
Post by: patricia19 on March 28, 2023, 05:16:26 PM
Sounds good to me; I'd only have to make a few alterations.
Title: Re: What's for dinner? 2020
Post by: Amy on 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
Title: Re: What's for dinner? 2020
Post by: JaneS on 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!
Title: Re: What's for dinner? 2020
Post by: Amy on 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!
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 07, 2023, 02:23:40 PM
Chicken casserole from 1830

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

Title: Re: What's for dinner? 2020
Post by: Amy on April 07, 2023, 03:44:54 PM
Interesting, I would have loved to see the rest of the house also.
Title: Re: What's for dinner? 2020
Post by: patricia19 on April 08, 2023, 11:35:25 AM
I think she and her husband have an entire YouTube series on living in the eighteen hundreds.
Title: Re: What's for dinner? 2020
Post by: Amy on 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.


Title: Re: What's for dinner? 2020
Post by: patricia19 on April 11, 2023, 04:27:32 PM
Amy, I don't know about Jane, but you've sold me!
Title: Re: What's for dinner? 2020
Post by: Amy on 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!
Title: Re: What's for dinner? 2020
Post by: Amy on 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!

Title: Re: What's for dinner? 2020
Post by: Amy on 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.
Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.

Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.
Title: Re: What's for dinner? 2020
Post by: patricia19 on 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

Title: Re: What's for dinner? 2020
Post by: Amy on 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.
Title: Re: What's for dinner? 2020
Post by: Amy on 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.
Title: Re: What's for dinner? 2020
Post by: Amy on 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
Title: Re: What's for dinner? 2020
Post by: Amy on 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
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 05, 2023, 12:37:18 PM
Amy, both recipes sound good!
Title: Re: What's for dinner? 2020
Post by: Amy on 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.



Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.
Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.





Title: Re: What's for dinner? 2020
Post by: patricia19 on 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.



Title: Re: What's for dinner? 2020
Post by: Amy on 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.

Title: Re: What's for dinner? 2020
Post by: patricia19 on May 07, 2023, 04:53:49 PM
Grandma's Icebox Cake

yield: 12 SERVINGS prep time: 15 MINS refrigeration time: 3 HRS 15 MINS total time: 3 HRS 30 MINS

My grandma's staple summer dessert - icebox cake with simple layers of graham crackers and vanilla pudding, topped with Cool Whip and graham cracker crumbs.

Ingredients

10.2 ounce (289.17 g) box instant vanilla pudding mix
6 cups (1.46 l) milk
14.4 ounce (408.23 g) box graham crackers (approximately)
8 ounce (226.8 g) container Cool Whip

Instructions
 
In a large bowl, whisk together the pudding mix with the milk for 2 minutes. Set aside for 5 minutes to thicken.

Line the bottom of a 9x13-inch pan with graham crackers (you may need to use halves or quarters to fill in spots).

Spread half of the pudding over the layer of graham crackers. Add another layer of graham crackers on top of the pudding, then spread with the remaining pudding. Top with a final layer of graham crackers and spread the Cool Whip evenly over top.

Crush 1 graham cracker into crumbs and sprinkle over the Cool Whip.

Cover and refrigerate until cold and set, about 3 hours, or overnight. Leftovers should be stored, covered, in the refrigerator for up to 3 days.

Notes
You may not use all of the graham crackers in the box, that's okay.



Title: Re: What's for dinner? 2020
Post by: patricia19 on May 10, 2023, 12:17:26 AM
Best Food's PASTA PRIMAVERA

SERVES 4 PEOPLE PREP TIME 20 MINS COOKING TIME 10

The perfect pasta primavera. An enticing medley of pasta and canned or frozen vegetables in rich Parmesan sauce made creamy and tasty with Hellmann's® or Best Foods® Real Mayonnaise.

INGREDIENTS

1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. lemon juice
2 Tbsp. heavy cream or or milk
1 Tbsp. olive oil
2 cloves garlic, sliced
12 canned or frozen asparagus spears, cooked crisp-tender
1 cup frozen green peas, thawed
8 ounces fettuccine or wide noodles, cooked and drained (reserve 3 Tbsp. pasta water)
1/2 cup grated Parmesan cheese, divided

METHOD

1

Combine Hellmann's® or Best Foods® Real Mayonnaise, lemon juice and heavy cream in measuring cup or small bowl; set aside.

2

Heat olive oil in large nonstick skillet over medium heat and cook garlic 2 minutes (do not brown). Stir in asparagus and peas and cook 2 minutes. Add hot cooked fettuccine, 3 Tbsp. pasta water, Mayonnaise mixture and 1/4 cup Parmesan cheese. Toss and heat through. Sprinkle with remaining 1/4 cup Parmesan and garnish, if desired, with chopped parsley and/or mint.



Title: Re: What's for dinner? 2020
Post by: Amy on May 10, 2023, 09:21:42 AM
For pickle lovers but don't want to can them. These are very good!!!

Refrigerator Bread and Butter Pickles

A wonderful, simple recipe for homemade refrigerator Bread and Butter Pickles. No canning equipment required! Just prepare and pop in the fridge!
Course AppetizerCuisine American Prep Time 15 minsCook Time 5 mins Resting 2 hrs 40 minsTotal Time 3 hrs Servings 4 cups of picklesCalories 307
Author Michelle
Ingredients
5½ cups pickling cucumbers, sliced ¼-inch thick about 1½ pounds
1½ tablespoons kosher salt (NOT TABLE SALT)
1 cup thinly sliced sweet onion
1 cup granulated sugar
1 cup white vinegar
½ cup apple cider vinegar
¼ cup light brown sugar
1½ teaspoons mustard seeds
½ teaspoon celery seeds
1/8 teaspoon ground turmeric
Instructions
Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours.(I let mine sit overnight in the fridge) Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.

Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 1 month.(If you can keep out of them! )

Notes
Cucumbers: Pickling cucumbers work best, but you can substitute small regular cucumbers if needed.

Sugar: You can adjust the sugar quantities based on your preferences.
Jars: You can store this entire recipe in one of these large Bormioli jars (I've loved these forever!) or you divide it up using regular pint-size jars.

Storage: These pickles will keep in your refrigerator for up to 1 month.
Long-Term Storage: This pickle recipe is not meant for long-term storage, so you should not can it or store it at room temperature for any length of time.

Nutritional values are based on one cup in juice.
Nutrition
Serving: 1cup | Calories: 307kcal | Carbohydrates: 73g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 2628mg | Potassium: 325mg | Fiber: 2g | Sugar: 68g | Vitamin A: 151IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 1mg
Title: Re: What's for dinner? 2020
Post by: so_P_bubble on May 10, 2023, 10:04:37 AM
where is the bread?
Title: Re: What's for dinner? 2020
Post by: Amy on May 10, 2023, 10:54:08 AM
Maybe you want to put the pickles on a piece of breat and eat them? :2funny:
I have no idea of why they call them Bread and Butter as there is no butter either!
I do know it is easy to do and tasty also!
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 10, 2023, 11:38:15 AM
A poor or working man's sandwich. They're called bread and butter pickles because some folks long ago ate them simply with bread and butter, a pickle sandwich if you will.
Title: Re: What's for dinner? 2020
Post by: Amy on May 10, 2023, 01:57:38 PM
Patricia, many years ago, when first married, I didn't drive so would take either the tractor through the back fields or saddle up my horse and go to my neighbours. She handed me a jar of pickles and I asked what do they go with......everything she said but she said she liked them on a sandwich!! Even though my nose turned up at the thought I had to eat crow also with my pickle sandwich.  :2funny: 
Title: Re: What's for dinner? 2020
Post by: patricia19 on May 17, 2023, 04:23:12 PM
Green Goddess Salmon Recipe

by: Holly Erickson and Natalie Mortimer of Modern Proper


COOK TIME

20 minutes

PREP TIME

15 minutes

YIELD

4 servings


ingredients

Salmon Ingredients

2 fennel bulbs, halved, cut into ½-inch thick pieces, reserve fronds for garnish
5 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus more to taste
4 (4 oz) salmon filets, skin on
¼ teaspoon paprika
¼ teaspoon freshly cracked black pepper
¼ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon brown sugar
1 lemon, thinly sliced
cooked farro or rice pilaf, for serving

Green Goddess Dressing Ingredients

½ cup 2% Greek yogurt
1 tablespoon extra-virgin olive oil
2 tablespoons fresh dill, plus more for garnish
3 green onions, roughly chopped
2 garlic cloves
¼ teaspoon kosher salt, plus more to taste
1 teaspoon lemon zest
1 tablespoon lemon juice
freshly cracked black pepper, to taste

Directions
Preheat the oven to 425°F

Place the fennel on a large-rimmed sheet pan, drizzle with 2 tablespoons of olive oil, sprinkle with ¼ teaspoon salt and toss to combine. Spread the fennel into a single layer and cook in the oven for 5 minutes.

In a medium bowl, toss the asparagus with 1 tablespoon of olive oil and ¼ teaspoon salt. In a small bowl, combine the remaining ½ teaspoon salt, paprika, pepper, onion powder, garlic powder and brown sugar.

Add the asparagus and lemon slices to the sheet pan. Nestle the salmon into the vegetables. Drizzle the salmon with the remaining tablespoon of olive oil and sprinkle the salmon with the spice mixture, gently rubbing it in.

Cook in the oven until the salmon is flaky, about 10 minutes.

Transfer the salmon to a plate to rest. Turn the broiler to high and broil veggies until lightly charred and tender, about 3–5 minutes.

To make the green goddess dressing, add all of the dressing ingredients to a 3-cup food processor. Pulse on high until a smooth sauce is achieved.

Serve the salmon (skin removed) and the charred veggies over a cooked grain, such as farro or rice pilaf. Drizzle with dressing and serve topped with fresh dill and freshly cracked black pepper.

Notes
Use the broiler to give the vegetables that "hot off the grill" look and taste without firing up the grill.

Be sure not to overcook your salmon. You want it flaky and still opaque, no dry looking. Cook time will always vary based on the salmon's thickness, so be sure to check on it when its getting close to 10 minutes.
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 12, 2023, 01:53:00 AM
Three ingredient Peanut Butter Cookies

Attention all peanut butter lovers! This is the Peanut Butter Cookie recipe you have always wanted. Quick, easy, and loaded with that peanut butter flavor you crave.

Ingredients
1 cup peanut butter (smooth or chunky style)
1 cup sugar
1 large egg

Instructions
Preheat oven to 375°F
Mix peanut butter, sugar and egg together until smooth.
Divide into 24 balls. and space 2 inches apart on baking sheets
Use a fork to make criss cross pattern in each cookie.
Bake at 375°F until done, about 5-7 minutes. Let cool on cookie sheet for 2-3 minutes before moving to cooling racks to prevent cookie falling apart.

Ingredients and Substitutions for Peanut Butter Cookies

With three ingredients you might think there wouldn't be many options for these peanut butter cookies, but you would be oh so wrong!

Peanut Butter is obviously needed for Peanut Butter cookies. Or is it? Switch it up and use any seed or nut butter you want. Peanut or tree nut allergies? No problem! Swap in tahini (sesame seeds) or sunflower butter.

Choose creamy or crunchy butter depending on if you like your cookies with bits of nuts or not.

Sweeten them with sugar or a no-calorie sugar substitute for baking. I like to use a stevia sugar blend that gives it the sweet taste and color of full sugar without as many calories. Because of consistency issues, I would stick with powdered sugar substitutes instead of liquid.
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 12, 2023, 01:54:34 PM
Who doesn't like chocolate, and who doesn't like bacon?

Who doesn't love cupcakes or bacon? Why not put them together for a really great tasty treat! Perfect for dad.

Prep Time 15 minutes Cook Time 35 minutes Total Time 50 minutes

Ingredients

1 3/4 C Flour
2 C Sugar
1 C Cocoa
1 1/2 TSP Baking Soda
1 1/2 TSP Baking Powder
1 TSP Salt
2 Eggs
1 C Whole Milk
1/2 C Oil
2 TSP Vanilla
1 C Boiling Water
2 TBSP solidified bacon drippings
1 lb bacon

Frosting Ingredients:

1 C unsalted butter, softened
3/4 C cocoa powder
3 C powdered sugar
3/4 C heavy cream

Instructions

Fry the bacon. Set aside to cool, and save the drippings. Let them cool as well. Put the drippings in the fridge to speed up the process.

Preheat the oven to 350 degrees and line your cupcake tin with papers.

Combine the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.

In a separate bowl, combine the eggs, milk, oil, bacon drippings, and vanilla.

Add the wet ingredients to the dry, and mix until well incorporated.

Beat the mixture on medium speed for about 3 minutes.

Slowly add the boiling water, mixing to combine.

Fill cupcake liners 3/4 full.

Bake at 350 degrees for 20-25 minutes, or until a knife or skewer comes out clean.

Let cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

Frosting Directions

Beat the softened butter until smooth and creamy.
Alternate adding cocoa and powdered sugar with adding heavy cream. Beat well until it's smooth and thick. If the frosting is too stiff, add more cream. If it's too loose, add a little more powdered sugar.
Crumble 4 slices of cooked bacon into small pieces. Add this to the frosting, and stir really well to combine.

Cut the remaining bacon strips into thirds and set aside.
Put frosting into a bag that has a large star or round tip. Twist the open end to help push the frosting down.
Frost the cupcakes.
Place a 1/3 bacon strip into the center of each cupcake's frosting for garnish. And to let people know this is a Chocolate Bacon Cupcake, of course!




Title: Re: What's for dinner? 2020
Post by: patricia19 on June 16, 2023, 06:12:05 PM
Chicken Parmesan Meatballs Recipe
by: Gaby Dalkin

COOK TIME

25-30 minutes

YIELD

12–14 meatballs

ingredients

1 pound (455g) ground chicken
½ cup (50g) Parmesan cheese, freshly grated, plus extra for serving (optional)
⅓ cup (25g) panko bread crumbs
1 large egg
¾ teaspoon salt, more as needed
¾ teaspoon fresh cracked black pepper, more as needed
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon crushed red pepper
12 to 16 bocconcini mozzarella balls
½ cup (65 g) all-purpose flour
½ cup (120ml) extra-virgin olive oil
1 jar (24 ounce/680g) marinara sauce
Basil vinaigrette
Handful of fresh basil leaves, torn for garnish

Directions

In a large bowl, add the chicken, Parmesan, bread crumbs, egg, salt, pepper, oregano, parsley and crushed red pepper. Carefully combine everything with your hands until the ingredients are evenly mixed.
Form the ground chicken mixture into small meatballs, each the size of a golf ball. Insert a small bocconcini ball into the center of each meatball, taking care to reform the meatball around the cheese once it's been inserted. The mozzarella should be completely hidden from sight.
Dredge each meatball in the flour to lightly coat and gently tap off any excess flour.

Preheat the oven to 350ºF.

Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Once the oil is hot, add half of the meatballs and saute for 3 to 4 minutes, turning regularly to brown the outside. Once the meatballs are browned, drain off excess oil, add the tomato sauce to the skillet, and place the browned meatballs on top of the sauce. Transfer the skillet, meatballs and all, into the oven and bake for 15–20 minutes, or until cooked through.

Remove the skillet from the oven and season with salt, pepper and a drizzle of basil vinaigrette. Finish with fresh basil and freshly grated Parmesan if desired.
Serve immediately.

Title: Re: What's for dinner? 2020
Post by: Amy on June 26, 2023, 06:49:56 PM
I was told this is very good!! We will have it later on but without the monterey jack, will use something else instead.

Instant Pot Heavenly Casserole

Noodles, beef, spaghetti sauce and cheese never tasted so good.

Preparation : 20
Cooking : PT-456673H3M31S
Total : 23 min

Ingredients

1 pound lean ground beef or turkey
1 packet dry ranch dressing mix (3 Tbsp)
3 cups water + 1 Tbsp better than bouillon beef base (or 3 cups beef broth)
1 (12 oz) package egg noodles
1 (8 oz) package cream cheese
1 (24 oz) jar favorite spaghetti sauce (I used Classico brand 4 cheese pasta sauce)
1 (8 oz) block monterey jack cheese, shredded

Recipe

Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Brown for about 5 minutes. Drain off any excess grease. Stir in the ranch dressing mix.

Pour in the water and bouillon and scrape bottom of pot so nothing is sticking. Turn off Instant Pot.

Dump in the egg noodles and press to submerge as many as possible. They all won't be under liquid and that's okay.

Dump the cream cheese on top of noodles.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up let the pot sit for 5 minutes and then move valve to venting. Remove the lid.

Stir well to coat the noodles with the cream cheese.

In a 9 x 13 inch pan layer half of the noodles mixture, half of spaghetti sauce and half of cheese. Repeat.

Bake for 20 minutes in a 350° F oven.

Scoop onto plates and serve.


 
Title: Re: What's for dinner? 2020
Post by: Amy on June 30, 2023, 01:03:25 PM
I made the cassarole last night and my changes would be, even though we did enjoy it. More liquid, tomatoes or more broth.Plus peppers,mushrooms, onions and garlic. This makes a lot!!
Title: Re: What's for dinner? 2020
Post by: patricia19 on June 30, 2023, 02:28:54 PM
Amy, this all sounds so delicious to me, but unfortunately, I would need too many substitutions. No dressing mix, no bouillon, and no cream cheese. I could make my own broth and spaghetti sauce but after that...   

There are times I miss certain dishes, and these type top the list.
Title: Re: What's for dinner? 2020
Post by: Amy on July 05, 2023, 10:23:12 AM
Crispy Oatmeal Treasures

3 cups of flour

2 tsp. of salt.

2 tsp. of baking soda

2 cups of brown sugar

1 1/2 cups of white sugar

2 cups of butter

4 eggs

6 cups of oatmeal (not instant)  I cut this back to 4 cups and added 2 cups of coocnut)

zest of one orange.

Cream together butter ,sugars and eggs. Add dry ingredients including zest if using. Drop by spoon and flatten with fork.

Can roll in waxed paper and refrigerate over night, slice then bake.

Bake 350°  for 10 - 12 min.

Without the coconut and  orange zest these are crispy..using the coconut and zest they are softer.
Title: Re: What's for dinner? 2020
Post by: patricia19 on July 19, 2023, 02:31:24 PM
This delicious homemade blueberry jam is made with fresh blueberries, lemon juice, sugar, and pectin for a not-too-sweet summer treat you will want to slather on everything! Learn how to make and can blueberry jam with this easy-to-follow step-by-step guide.

Blueberry Jam Recipe
yield: 8 (8-OUNCE) JARS prep time: 2 HOURS HRS 20 MINUTES MINS cook time: 40 MINUTES MINS total time: 3HOURS HRS
Learn how to make delicious homemade blueberry jam made with 4 simple ingredients.

Ingredients

4½ cups (698 g) crushed blueberries
4 tablespoons lemon juice
7 cups (1386 g) granulated sugar
6 ounces liquid pectin

Instructions

Prepare canner, jars and lids. Wash the jars, lids and screw bands in hot, soapy water. Rinse well and drain (you don't need to dry them). Place a rack in the bottom of a boiling-water canner, then place the required number of jars on the rack. Add water to the jars and the canner until it reaches the top of the jars. Cover the canner and bring the water to a simmer (180 degrees F) over medium heat. Do not boil the jars. Keep jars hot until you're ready to use them. Place the lids in a small saucepan, cover with water and bring to a simmer (180 degrees F) over medium heat. Again, do not boil the lids. Keep lids hot until you're ready to use them. Set the screw bands aside, they do not require heating.

In a large, deep stainless steel saucepan, combine crushed blueberries, lemon juice and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in the pectin. Boil hard, stirring constantly, for 1 minute. Remove from the heat and skim off any foam.

Working with one jar at a time, remove a jar from the canner, pouring hot water back into the canner. Place the jar on a heat-protected work surface, such as a wooden cutting board or towel. Ladle the hot jam into hot jars, leaving ¼-inch headspace. Slide a nonmetallic utensil, such as a rubber spatula, down between the food and the inside of the jar two or three times to release air bubbles. Adjust headspace, if necessary, by adding more hot jam. With a clean damp cloth or paper towel, wipe jar rim and threads. Using a magnetic or nonmetallic utensil, lift a hot lid from the water and place it on the jar, centering the sealing compound on the rim of the jar. Place a screw band on the jar. With your fingers, screw band down until resistance is met, then increase to fingertip-tight. (Do not use excessive force to tighten.) Return the jar to the rack in the hot water-filled canner. Repeat filling steps until all jars are filled.

When all of the jars are in the canner, adjust the water level in the canner so that it covers the jars by at least 1 inch. Cover the canner with a lid and bring the water to a full rolling boil over high heat. Once the water is boiling hard and continuously, process (continue boiling) for 10 minutes. Turn off the heat, remove the lid and let sit for 5 minutes. After 5 minutes, remove the jars, lifting them out of the hot water without tilting them. don't dry the lids or jars at this point. You don't want to disturb the lids while the seal is being formed. Place the jars upright on a towel in a draft-free place and let cool, undisturbed, for 24 hours.

When the processed jars have cooled for 24 hours, check the lids for seal. Remove the screw bands and with your fingers, press down on the center of each lid. Sealed lids will be concave (they'll curve downward) and will show no movement when pressed. Jars that have not sealed properly must be refrigerated immediately. Use unsealed refrigerated product within a few days. For the jars that have good seals, with a damp cloth, thoroughly wipe lids and jar surfaces to remove any water residue or food particles. Store the sealed jars of jam in a cool, dark place for up to 1 year.

Notes

Equipment: Canning pot / Canning essentials set / 8-ounce jars

Liquid Pectin: I found this in my local grocery store where they had a little display with jars, lids, and canning accessories. It can also be purchased online.

Sugar Substitutes: You can substitute 3½ cups of honey for the sugar OR 2 tablespoons + 1 teaspoon Stevia.

Storing Sealed Jars: Store jars with a proper seal (see indicators in "Step 5: Check the Jars" in the post above to know if the jar has a proper seal) in a cool dry place for up to 1 year.

Opened Sealed Jars: After you have opened a sealed jar of jam it will keep refrigerated for up to 3 months.
Unsealed Jars: Keep jars that did not properly seal in the refrigerator and use them within 3 weeks.

Freezing Directions: Place cooled and cleaned sealed jars of blueberry jam in the freezer for up to 1 year. Thaw in the refrigerator before using.

Canning Alternative: If you cannot procure the necessary equipment for long-term storage, you can still make this recipe. Use refrigerated jam within 3 weeks or freeze for up to 6 months, then transfer to the refrigerator and use within 3 weeks of thawing.

Recipe adapted from Ball Complete Book of Home Preserving
Title: Re: What's for dinner? 2020
Post by: Amy on July 19, 2023, 03:42:56 PM
Jane's    RHUBARB JUICE TO CAN

8 lbs of rhubarb diced
8qts. water
2 cans frozen orange juice (12 0z)
2 cans pineapple juice (46 oz)
4 c. sugar
2 boxes strawberry gelatin (3 oz size)

INSTRUCTIONS
1.  combine rhubarb and water and cook until rhubarb is soft.
2.  Drain, discarding the rhubarb and add the rest of the ingredients to the juice
3.  Stir until sugar is dissolved.  Put hot juice into jars, seal and hot boiling water bath for five minutes!

Title: Re: What's for dinner? 2020
Post by: patricia19 on July 19, 2023, 05:19:04 PM
Thanks Amy!
Title: Re: What's for dinner? 2020
Post by: patricia19 on July 26, 2023, 04:48:51 PM
English Muffin With Egg, Tomato and Cheese

This simple recipe has all the components of a healthy breakfast with the perfect balance of protein, calcium and carbs.

Serves 1

1 large egg
1 regular or whole wheat English muffin
2 slices of tomato
¼ cup shredded mozzarella (or any cheese of your choice)


Place the egg in a small saucepan and cover with water. Bring to a boil, then remove from the stove and let sit for 10 minutes. Remove the egg and place it in a small bowl of cold water. Set aside. Split the English muffin open and toast until golden brown. Place one slice of tomato on each half, then sprinkle the cheese evenly over both. Peel the egg, slice it and place half on each muffin. Season with salt and pepper, then run muffins under the broiler (in a regular oven or toaster oven) until the cheese starts to melt. Serve warm.
Title: Re: What's for dinner? 2020
Post by: patricia19 on July 26, 2023, 04:50:06 PM
Whole Wheat Mexican Breakfast Burrito

What I love about burritos is that you can stuff them with just about anything and they always taste great. I usually grab whatever healthy ingredients I have left over in the fridge. Although this recipe doesn't include meat, you can add cooked beef (grass-fed is best) chicken or a fish of choice.

Serves 2

1 tablespoon olive oil
2 tablespoons minced onion
½ cup bell pepper, seeded and diced
½ cup canned black beans, drained and rinsed
½ cup diced tomatoes
Dash of red pepper flakes, salt and chili powder
3 large eggs
2-3 tablespoons grated Pepper Jack cheese
2 (10-inch) whole wheat tortillas
4 tablespoons plain Greek yogurt (or sour cream)
4 tablespoons salsa
1 small avocado, sliced


In a skillet, sauté onions and bell pepper over medium heat until tender, about 5-6 minutes. Add beans, tomato and seasoning, and cook another 3 minutes. Pour bean mixture into a bowl and set aside. In a separate bowl, whisk together eggs and cheese. Pour into the skillet and cook over medium heat, stirring occasionally, until eggs are firm. Warm tortillas in microwave for roughly 30 seconds, until soft. Spread 2 tablespoons of yogurt over each tortilla, followed by 2 tablespoons salsa. Divide the bean-veggie mixture into two parts and pour half over each tortilla. Spread equal amounts of the egg and cheese mixture over the beans, then top with slices of avocado. Roll up burrito-style and serve.
*Optional: heat a tablespoon of olive oil in the skillet and lightly brown both sides of the burritos before serving.
Title: Re: What's for dinner? 2020
Post by: patricia19 on August 01, 2023, 03:57:59 PM
Chocolate Icebox Pie

Prep time: 20 minutes  Chilling time: 6 hours  Servings 10 slices

By Sam Merritt

Ingredients

1 Oreo Crust prepare in a 9 ½" pie pan (place in refrigerator after assembling -- do not bake)
16 oz cream cheese softened (450g)
8 oz dark or semisweet chocolate¹ chopped into small pieces
1 ½ cups heavy cream divided (355ml)
¾ tsp of instant coffee optional
1 cup powdered sugar divided (150g)
⅓ cup sour cream (75g)
1 teaspoon vanilla extract
Additional homemade whipped cream for topping, if desired. You would only need ¼ or ½ of a batch.

Instructions

Combine chopped chocolate or chocolate chips and ½ cup (118ml) of heavy cream in a large microwave-safe bowl. Transfer to the microwave and heat in 20-25 second increments, stirring well in between, until chocolate is completely melted and mixture is smooth.

Once chocolate is melted, stir in instant coffee, if using. Set aside and allow chocolate mixture to cool for at least 25 minutes or until no longer warm to the touch.

Meanwhile, prepare your whipped cream. Combine remaining 1 cup (236ml) heavy cream and ¼ cup (38g) powdered sugar in a clean, medium-sized bowl and use an electric mixer to beat to stiff peaks (until mixture is thick and fluffy and resembles Cool Whip). Set aside.

Place your cream cheese in a large bowl and pour cooled ganache over top. Use electric mixer to stir together until well combined and smooth and creamy.

Add remaining ¾ cup powdered sugar (112g), sour cream, and vanilla extract and stir until completely combined.

Add whipped cream that you prepared in step 3 to the bowl and use a spatula to fold in by hand until all ingredients are well incorporated.

Spread filling into chilled Oreo crust, using a spatula to smooth the top.

Transfer pie to refrigerator and allow to chill for 6 hours or overnight.

Slice, serve, and enjoy! If desired, top with additional whipped cream.

Notes

You can use chopped chocolate bars or chocolate chips, either will work fine. Always heat the chocolate in small bursts and stir well in between. If you heat it for too long or skip the stirring, you might seize your chocolate, rendering it unusable.

Easy Oreo Recipe

You can substitute different flavors of Oreos for a unique crust. Golden Oreos are a good non-chocolate option. Mint or peanut butter Oreos would be fun too!

Ingredients

25 classic Oreo cookies
4 Tablespoons butter melted (salted or unsalted butter will work fine) (55g)

Instructions

This recipe will work with a 9″ pie plate, a 9″ springform pan, and a 9×9 square pan. 

Place Oreo cookies in food processor (do not remove the cream filling) and pulverize until only fine crumbs remain.  If you do not have a food processor, place cookies in a Ziploc bag (let all of the air out before sealing) and beat with a rolling pin or mallet until only fine crumbs remain.

In a separate, medium-sized microwave-safe bowl, heat butter until completely melted.

Pour cookie crumbs into the melted butter and stir until well-combined. 

Pour cookie crumbs into prepared pan and use your hands and/or the clean bottom of a glass or measuring cup to tamp crumbs tightly into the bottom and sides of your pan. 

If the recipe is to be baked — bake according to your recipe's instructions.  For cheesecakes, this crust does not need to be pre-baked unless your recipe specifically instructs so. 

If this crust is for a no-bake recipe, refrigerate or freeze for 10-20 minutes before filling.

If you wish to pre-bake this crust (for a crunchier crust), bake on 350F (175C) for 8-10 minutes and then allow it to cool completely before filling.

Notes

For a 9×13 pan, increase the recipe by 50%. If you are making the crust for a cheesecake in a springform pan, 



Title: Re: What's for dinner? 2020
Post by: Amy on August 05, 2023, 07:11:10 AM
YIELD: 16 SERVINGS


Carrot Cake. No added Fat or Oil! A bit of a lighter version of carrot cake using applesauce instead of a large amount of vegetable oil. Fantastic with our cheesecake frosting!

PREP TIME
25 minutes
TOTAL TIME
25 minutes
By Barry C Parsons


Ingredients
3 cups flour
2 tsp baking powder
1/2 teaspoon baking soda
4 tsp cinnamon
2 tsp nutmeg
1 tsp allspice
1/2 tsp cloves
1/2 teaspoon salt
1 1/2 cups brown sugar
1 3/4 cups unsweetened applesauce
1/4 cup milk
4 eggs lightly beaten
1 tbsp vanilla extract
2 cups grated carrots (finely grated)
3/4 cup pecans or walnuts (toasted and finely chopped) (optional)
3/4 cup raisins (optional)
Instructions
Grease and flour two 8 or 9 inch cake pans and line the bottoms with a circle of parchment paper to ensure easy release.
Sift together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves and salt. Set side.
In a large mixing bowl, beat the brown sugar, eggs, milk, vanilla and applesauce until very well combined..
Stir in the grated carrots, raisins and nuts.
Fold in the dry ingredients by hand.
Stir only until the dry ingredients are incorporated into the batter. Do not over mix.
Pour into prepared pans and bake for 25-30 minutes at 325 degrees F or until a wooden toothpick inserted into the center of the cake comes out clean. Check it at 25 minutes, especially if using 9 inch pans. You do not want to over-bake this cake, as soon as the toothpick comes out clean take it out of the oven.


Notes
Feel free to adjust the spices to your own taste. This is quite a heavily spiced cake but some people do not like the stronger flavours of allspice or cloves. These can be omitted altogether if you choose. Cinnamon and nutmeg are perfectly fine to use on their own and you can even reduce the amount of these if you like a very lightly spiced cake.
I don't generally use an electric mixer for this carrot cake. I just whisk together the wet ingredients, then fold the dry ingredients in with a rubber spatula or wooden spoon.
To get very even layers, you can use a kitchen scale to weigh the batter as you put it into the pans. This is something I almost always do for all layer cake recipes.
Title: Re: What's for dinner? 2020
Post by: Amy on August 05, 2023, 07:14:58 AM
Old Fashioned Peach Crumble - dessert couldn't be simpler, easier or tastier than this fresh peach crumble with a buttery oatmeal crumble topping.

By Barry C Parsons



Ingredients
8 large ripe peaches
½ cup brown sugar
1 tbsp corn starch
½ tsp cinnamon
¼ tsp freshly ground nutmeg
1 tsp vanilla extract
For the crumble
1 tsp baking powder
2/3 cups rolled oats, large
1 1/4 cups flour
½ cup brown sugar
2/3 cup cold butter, cut in small cubes.
Instructions
Slice the peaches into large wedges, about 8 per peach.
Mix together the brown sugar, corn starch, cinnamon and nutmeg. Sprinkle over the sliced peaches along with the vanilla extract. Toss together well and spread evenly in the bottom of a 9x9 inch glass baking pan.
To prepare the crumble
In a large bowl toss together the baking powder, flour, rolled oats and brown sugar.
Using your hands rub the butter thoroughly through the dry ingredients until fully incorporated.
Press the crumble mixture together in handfuls then break it apart in bite sized pieces evenly over the top of the prepared peaches.
Bake at 350 degrees F for about 45 - 50 minutes or until the top is well browned and the fruit is bubbling well underneath.
Serve with ice cream or whipped cream.
Title: Re: What's for dinner? 2020
Post by: phyllis on August 05, 2023, 12:20:12 PM
This is a good recipe, Amy, and I have some peaches being delivered on Tue.  Also, it's even faster if you make the crumble in the food processor before sprinkling over the peaches.
Title: Re: What's for dinner? 2020
Post by: patricia19 on August 05, 2023, 12:23:59 PM
Amy, that old fashion peach crumble sounds good to me!

Phyllis, we were typing at the same time with the same thought! :)
Title: Re: What's for dinner? 2020
Post by: phyllis on August 05, 2023, 01:29:19 PM
Great minds, Angel....... :thumbup:
Title: Re: What's for dinner? 2020
Post by: Amy on August 07, 2023, 07:20:26 AM

Peach Pie Bars
PREP TIME
20 mins
COOK TIME
50 mins
TOTAL TIME
70 mins
SERVINGS
16 servings
YIELD
12 to 16
There's no need to peel the peaches unless you really want to. Sliced thinly and baked, you likely won't notice the peel in the finished bars.

Ingredients
For the crust and crumb topping

1 3/4 cups (230g) all-purpose flour

3/4 cup (150g) granulated sugar

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1 1/2 sticks (12 tablespoons) cold unsalted butter, cubed, plus more for the pan

2 teaspoons vanilla extract

For the peach filling

1 large egg

1/4 cup sour cream

1/2 cup (100g) granulated sugar

1 tablespoon all-purpose flour

2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

3 medium peaches (about 1 pound), pitted and sliced thinly

Method
Preheat the oven and prepare the pan:
Place a rack in the center of the oven and preheat the oven to 375°F.

Grease the bottom and sides of an 8x8-inch square pan with butter. Line the bottom and two sides of the pan with a piece of parchment paper, leaving an overhang on both sides.

Make the crust and crumb topping:
In a large bowl, stir together the flour, sugar, salt, and cinnamon. Add in the cold, cubed butter and the vanilla extract, and use your fingers to work the butter into the dry mixture until it holds together when squeezed. Set aside 3/4 cup of the mixture to be used for the crumb topping.

Transfer the remaining mixture to the pan and press into an even layer. Set aside while you prepare the peach filling.
Make the peach filling:
In a medium bowl, whisk together the egg, sour cream, sugar, flour, vanilla extract, cinnamon, and salt to combine. Add the sliced peaches to the mixture and toss to combine.

Spread the peach filling evenly over the crust.

Add the crumb topping:
Evenly sprinkle the reserved 3/4 cup crumb topping over the peach mixture. To form bigger crumb pieces, squeeze the mixture in your hand before sprinkling. Most of the pieces should be roughly pea-sized.

Bake the bars:
Bake until the crumble is a pale golden color and feels crisp, about 50 minutes. Place the pan on a wire rack and allow to cool for at least 1 hour before slicing and serving.

The bars will keep in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week. Once cut into squares, these bars freeze well for up to 3 months.



Nutrition Facts (per serving)
217
CALORIES
10g
FAT
30g
CARBS
2g
PROTEIN
Title: Re: What's for dinner? 2020
Post by: patricia19 on August 07, 2023, 12:53:46 PM
That recipe sounds good to me, Amy, but for some reason, I started thinking about how good a slice of cold peach pie would be!
Title: Re: What's for dinner? 2020
Post by: Amy on August 07, 2023, 01:52:30 PM
Patricia, peach pie is not my favourite ,raspberry pie for me please. If I do any peaches down I will wait till the freeze stones are out. I do like peach jam though..
Title: Re: What's for dinner? 2020
Post by: patricia19 on August 07, 2023, 02:39:01 PM
I love raspberries; they're everywhere here, but...they can't get as cold as a peach can. We have many strawberries, raspberries, and blueberries, which grow anywhere and everywhere.

But a freestone is the best.
Title: Re: What's for dinner? 2020
Post by: patricia19 on August 07, 2023, 06:43:54 PM
This recipe was copied from a link posted by Callie;

Red-Hot Cinnamon Pickles

These sweet and cinnamony pickles are a hit in our region, but we have an aunt from Kansas that remembers them from her childhood.

Recipe by ShellyORN  Updated on September 20, 2022

Prep Time: 1 hr Cook Time: 2 hrs 15 mins Additional Time: 3 days 11 hrs Total Time: 3 days 14 hrs 15 mins Servings: 48 Yield: 6 pint jars

Ingredients

12 large cucumbers - peeled, seeded, and quartered lengthwise

1 cup pickling lime (calcium hydroxide)

1 gallon water

1 gallon cold water, or as needed to cover

1 ¾ cups white vinegar, divided

1 ¼ cups water, divided

12 ½ ounces cinnamon red hot candies

1 ½ teaspoons red food coloring

½ teaspoon alum

1 ¼ cups white sugar

4 (4 inch) cinnamon sticks

6 pint-sized canning jars with rings and lids:


Directions

Put cucumber spears in a large container. Stir pickling lime into 1 gallon water in a large pitcher until the lime is dissolved; pour over the cucumbers. Refrigerate for 24 hours.

Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.

Stir 1 1/4 cup vinegar and 1 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.

Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over the cucumbers. Put a lid on the pot, place the pot over medium heat, and bring the water to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.

Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight.

Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.

Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.

Heat cucumbers and syrup to a boil.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate until chilled before serving.

Title: Re: What's for dinner? 2020
Post by: patricia19 on August 07, 2023, 06:48:22 PM
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Title: Re: What's for dinner? 2020
Post by: patricia19 on August 07, 2023, 09:11:16 PM
Slow Cooker Spanish Beef Stew

I have never heard a complaint of my beef stew, it's a great new take on an old favorite! I prefer to serve stew over white rice, it all depends on your taste. You can season the beef with a packet of Sazon instead of salt and pepper, for even more Spanish style.

Recipe by Moefunk04  Published on April 2, 2019

Prep Time: 10 mins Cook Time: 4 hrs 10 mins Total Time: 4 hrs 20 mins Servings: 6

Ingredients

1 pound beef stew meat

salt and ground black pepper to taste

½ cup chopped Spanish onion

2 cloves garlic, minced

2 cups chopped red potatoes

1 (14.5 ounce) can diced tomatoes

1 (12 ounce) jar sofrito

½ cup pitted and halved green olives


Directions

Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.

Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.

Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.

Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.

Reviews
I've been making stew in basically the same manner for over 40 years. Pretty darned good stuff I'll admit, but when I saw this recipe I decided to give it a try. I'm really glad that I did! Now, it annoys me when someone reviews "their" recipe (theirs because they changed so many ingredients or cooking methods that it's unrecognizable) and gives the original marks off because it wasn't to their liking or worse, says it's a five.

That being said, yes, I did change one or two minor things due to circumstances. I had no diced tomatoes so I used a 14.5oz can of stewed tomatoes that I had on hand. That might have given it a slightly sweeter taste but probably offset any acidity that the tomatoes may have had and I think complemented it very well.

 I also used 2lbs. of beef rather than 1 because apparently I can't read. LOL! I coated the beef with my own adobo mix and browned it before putting it into the crock pot. Lastly, I added a healthy dose of chopped carrots because, well, it's stew. This ended up being perhaps the best darned stew that I have ever made. I just had the last cupful over a baked potato for lunch. To die for!

Oh, as others have said, 4 hours on low was not long enough. I cut the beef and vegetables into smaller than normal chunks, about an inch or so. It still took about 6 hours for the vegetables to get tender. Even so they were still firm and not mushy. This is by no way a criticism, just guidance for someone looking for a "quick" slow cooker recipe.

Title: Re: What's for dinner? 2020
Post by: Lloyd Hammond on August 08, 2023, 01:19:04 PM
well girl what wounderfull recipes, but think of what they would do to my already fat stomich ?

Lloyd
Title: Re: What's for dinner? 2020
Post by: Amy on August 18, 2023, 02:21:44 PM
CREAMY RANCH BOWTIE PASTA SALAD

COURSE: SALADCUISINE: AMERICAN PREP TIME: 10MINUTES MINUTESCOOK TIME: 10MINUTES MINUTESTOTAL TIME: 20MINUTES MINUTES SERVINGS: 8 SERVINGS CALORIES: 372CAL AUTHOR: ASHLEY FEHR

This Creamy Ranch Bowtie Pasta Salad is an easy summer side dish for your barbecue or cookout, or an easy dinner idea! The leftovers make a great cold lunch for school or work, and it keeps well in the fridge. Loaded with your favorite summer veggies and a creamy ranch dressing!
INGREDIENTS
375g Catelli Medium Bows (about 5 cups)
3/4 cup cubed ham (100g)
3/4 cup sliced cucumbers (70g)
3/4 cup broccoli florets (50g)
1/2 cup cheddar cheese cubes (60g)
1 tomato halved, squeezed dry, and chopped
2/3 cup ranch dressing
2 tablespoons mayonnaise
2 tablespoons oil (canola or other)
3/4 teaspoon salt
1/4 teaspoon black pepper

INSTRUCTIONS
In a large pot of boiled, salted water, cook pasta until al dente according to package directions. Drain.
To cool pasta quickly, pour into a large colander and run under cold water. Pour cooled pasta into a large bowl.
Stir together the ranch dressing, mayonnaise, oil, salt and pepper and pour over pasta. Add ham, cucumbers, broccoli, cheese, and tomato and stir just to combine.
Cover and refrigerate until completely chilled, at least 2-3 hours. Serve cold.

NOTES
The oil is optional, and is only used to thin the dressing. You can also use water to thin as desired, or leave it on the thicker side.
NUTRITION
Calories: 372cal | Carbohydrates: 38g | Protein: 10g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 648mg | Potassium: 204mg | Fiber: 2g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 10.8mg | Calcium: 74mg | Iron: 1mg
Creamy Ranch Bowtie Pasta Salad https://www.thereciperebel.com/creamy-ranch-bowtie-pa
Title: Re: What's for dinner? 2020
Post by: patricia19 on August 19, 2023, 12:34:01 PM
I immediately thought of some of you guys out there with a sweet tooth!

An easily doubled recipe.

Peanut Butter Banana Muffins With Chocolate Chips

Makes 12 Muffins

2 cups flour

1/2 cup brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

Pinch of salt

1 teaspoon cinnamon

1/2 cup peanut butter

2 tablespoons vegetable oil

3/4 cup milk

2 eggs

1 teaspoon vanilla

2 ripe bananas, mashed

1/2 cup chocolate chips

(If you don't want the extra sugar, replace chocolate chips with rolled oats.)

Preheat oven to 375°F. Mix together the first six ingredients and set aside. In a separate bowl, beat peanut butter, oil, milk, eggs, vanilla and bananas until smooth. Add dry ingredients, mix well, then gently fold in the chocolate chips. In a greased muffin tin, divide the batter evenly into the 12 sections. Bake for 20-25 minutes until knife inserted in the center comes out clean. Let cool before removing the muffins from the pan. Store extra muffins tightly in a plastic storage bag and keep them in the refrigerator or freezer for future breakfasts.


Title: Re: What's for dinner? 2020
Post by: patricia19 on August 19, 2023, 04:48:45 PM
Hash Brown and Bacon Omelet Cups

Hash browns make a delicious crust for grab-and-go egg bites made in a muffin tin.

By Juliana Hale  Updated on August 16, 2023

Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins Servings: 12

Ingredients

cooking spray

3 cups frozen shredded hash brown potatoes, thawed

3 tablespoons butter, melted

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 cups shredded Mexican-style four-cheese blend

6 large eggs, lightly beaten

1/4 cup chopped red bell pepper

1/4 teaspoon crushed red pepper (optional)

6 slices bacon, crisp-cooked and chopped

chopped fresh chives, for garnish

Directions

Preheat the oven to 425 degrees F (220 degrees C).

Grease 12 (2 1/2-inch) muffin cups with cooking spray.

Wrap hash browns in a clean kitchen towel and squeeze to remove as much moisture as possible.

Stir together hash browns, melted butter, salt, and black pepper in a large bowl.

Press about 1/4 cup of the hash brown mixture into bottom and up the sides of each prepared muffin cup.

Bake in the preheated oven until lightly browned, 18 to 20 minutes.

Meanwhile, stir together cheese, eggs, bell pepper, and crushed red pepper (if using) in a bowl.

Remove muffin tin from the oven.

Reduce oven temperature to 400 degrees F (200 degrees C).

Top hash browns with half of the bacon.

Top with egg mixture and remaining bacon.

Bake until a knife inserted into centers comes out clean, 13 to 15 minutes.

 Garnish with chives.



Title: Re: What's for dinner? 2020
Post by: Amy on August 29, 2023, 07:23:49 AM
Creamy Potato & Leek Soup

yield: 4 SERVINGS prep time: 20MINUTES MINScook time: 1HOUR HR total time: 1 HOUR HR 20 MINUTES MIN

A creamy and comforting vegetarian soup

Ingredients

4 medium leeks, white and light-green parts halved lengthwise, washed, and sliced thin (about 4 cups), dark green parts halved, washed, and cut into 2-inch pieces
2 cups (470 ml) vegetable broth
2 cups (500 ml) water
4 tablespoons unsalted butter
1 cup (160 g) chopped onion
1 teaspoon salt
1 small russet potato, about 6 ounces, peeled, halved lengthwise, and cut into 1/4-inch slices
1 bay leaf
1 4-inch sprig fresh thyme or tarragon
1 large slice white sandwich bread, lightly toasted and torn into 1/2-inch pieces
 Ground black pepper
Instructions
Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce heat to low, cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.

Melt butter in now-empty saucepan over medium-low heat. When butter foams, stir in sliced leeks, onion, and salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes.
Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.
Remove and discard bay leaf and herb sprig. Transfer half of soup to blender and process until smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. Return soup to saucepan and bring to simmer over medium-low heat; season with salt and pepper to taste. Garnish and serve.
Notes
Note #1: If you have an immersion blender, you can use that to puree the soup directly in the pot.
Note #2: Use the lowest setting on your toaster to dry out the bread without overbrowning it.
Note #3: Garnish ideas - garlic croutons, fried leeks, or a dollop of sour cream and sprinkling of chives (shown).
calories: 238kcal, carbohydrates: 31g, protein: 3g, fat: 11g, saturated fat: 7g, cholesterol: 30mg, sodium: 1112mg, potassium: 478mg, fiber: 3g, sugar: 6g, vitamin a: 2135IU, vitamin c: 17.3mg, calcium: 106mg, iron: 3mg
Title: Re: What's for dinner? 2020
Post by: patricia19 on August 29, 2023, 12:05:11 PM
Amy that sounds so good to me on the dreary gray day we're having!
Title: Re: What's for dinner? 2020
Post by: Amy on August 29, 2023, 12:41:48 PM
Muffin Tin Chicken Pot Pies
Muffin Tin Chicken Pot Pies made with just 4 simple ingredients in 20 minutes! Easy mini chicken pot pies with tender chicken and vegetables in a creamy sauce. Perfect weeknight dinner!

Course: Appetizer, Main DishCuisine: AmericanKeyword: Mini Chicken Pot Pies Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes Servings: 8 servings Calories: 295kcal Author: Jessica & Nellie
Ingredients


1 cup cooked chicken diced or shredded
1 ½ cups mixed frozen vegetables heated until warm
10.5 oz condensed cream of chicken soup
16.3 oz refrigerated biscuits 8 count Pillsbury Grands
Instructions
Prep: Get started with this recipe, you need to have the chicken cooked and diced or shredded. An easy way to accomplish this is to use a rotisserie chicken from the store. You can also check out this recipe for shredded chicken to make ahead of time.
Preheat the oven to 375°F. Spray 8 muffin pan cups with non stick baking spray and set aside.
Filling: Warm the frozen vegetable medley in the microwave or on the stove according to the package directions.
Mix the cooked chicken, warmed vegetables, and cream of chicken soup in a medium bowl until well combined and set aside.
Piecrust: Press each biscuit into approximately a 5-inch circle. Press each flattened biscuit into the prepared muffin pan ensuring there is a rim of dough outside the top of each cup. Do your best to press the dough evenly inside the cup so that it cooks through.
Fill the dough-lined cups with the chicken and vegetable mix.
Bake: Bake for 20-25 minutes or until the crust is golden brown and the filling is heated through. Allow the pies to cool in the pan for 2-3 minutes before serving. Serve and enjoy!


Notes
I recommend using a metal muffin pan rather than a silicone one for this recipe. If all you have is a silicone pan, check for doneness as they might require more baking time.
Nutrition
Calories: 295kcal | Carbohydrates: 35g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 834mg | Potassium: 260mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1809IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 3mg
Title: Re: What's for dinner? 2020
Post by: Amy on August 29, 2023, 12:48:26 PM
EASY CHICKEN FRIED RICE RECIPE

Chicken Fried Rice Recipe is a perfect weeknight dinner idea! Simple to make and trust me, homemade fried rice tastes SO much better.  Instructions for how to make fried rice using simple ingredients.

 
Course: chicken, Main Course, Main DishCuisine: ChineseKeyword: chicken fried rice, fried rice recipe Prep Time: 5 minutesCook Time: 30 minutesTotal Time: 35 minutes Servings: 8 Calories: 630kcal Author: Jessica & Nellie
Ingredients


3 TBSP butter
1/2 cup diced onion
3-4 eggs large
1 cup diced cooked chicken
6 cups cold white rice cooked, day old
12 oz bag frozen peas & carrot vegetable mix cooked
3-4 TBSP soy sauce
1 TBSP sesame oil
Instructions
Heat butter in a large skillet over medium high heat. Once butter is melted, add in onion and cook for 2-3 minutes, until translucent.
Add in eggs, one at a time, stirring before adding another one. I always add 4 eggs- I like ours with a lot of egg!
Once egg is pretty much cooked, add in chicken and cook, stirring often, for another 2-3 minutes.
Add in rice and stir to combine. Add in vegetables. Cook, stirring often for another 5-6 minutes, until rice is hot.
Add in soy sauce and stir to combine, cooking an additional 5 minutes.
Remove from heat. Drizzle sesame oil over rice and stir once more. Serve hot!



Easy Chicken Fried Rice recipe

Nutrition
Calories: 630kcal | Carbohydrates: 117g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 77mg | Sodium: 486mg | Potassium: 313mg | Fiber: 3g | Vitamin A: 4605IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 2.1mg
Title: Re: What's for dinner? 2020
Post by: Amy on September 08, 2023, 02:53:48 PM


Slow Cooker Chicken Pot Pie Soup

 Prep Time: 10 minutes  Cook Time: 4-6 hours on low  Yield: 6 servings

Ingredients



2 Tbsp butter
1 cup diced onion
1 Tbsp minced garlic
1 1/2 lbs chicken breasts, cut into cubes (OR 3 cups diced cooked chicken or turkey)
1/2 tsp kosher salt
1/2 tsp black pepper
4 cups chicken broth
8 oz sliced mushrooms (optional)
3 cups cubed potatoes (peeled or unpeeled)
3 oz cooked and crumbled bacon (I used the pre-cooked bacon bits available by the salad dressings and croutons)
1 (12 ounce) bag frozen mixed veggies
1 (8 oz) package cream cheese, softened

3 Tbsp cornstarch
3 Tbsp water
Biscuits to serve on the side, optional
Cook Mode Prevent your screen from going dark
Instructions
Saute the onion and garlic. Turn your stove to medium high and heat a pan. When pan is hot add in the butter and melt. Add in the onion. Saute for 3 minutes and then add in the garlic and saute for 20 seconds. Stir in the chicken and then sprinkle it with the salt and pepper and stir. Add to the slow cooker.
Add ingredients into slow cooker. Add in the broth, mushrooms, potatoes and bacon.
Slow cook. Cover and cook on low for 4-6 hours. Remove the lid.
Thicken. Turn to high. Add in the cream cheese and mixed veggies. In a small bowl mix together the cornstarch and water until smooth. Stir the cornstarch slurry into the pot and let it thicken the soup for about 10 minutes. Stir to make sure cream cheese is melted. Salt and pepper to taste.
Serve. Ladle the soup into bowls and serve with biscuits.
Title: Re: What's for dinner? 2020
Post by: Amy on September 08, 2023, 02:56:19 PM
Slow Cooker Panera Broccoli Cheddar Soup

 Prep Time: 30 minutes  Cook Time: 5 hours  Yield: 6 1/2 cups of soup 1x
 
 
Reminiscent of Panera Bread's broccoli cheddar soup this slow cooker version has chopped broccoli, shredded carrots and celery simmered in a velvety smooth cheese sauce. I believe this version is just as good or better than you could order at any restaurant! Try it for dinner this week.

Ingredients



1 Tbsp butter
1 medium yellow onion, diced
2 or 3 celery ribs, diced
2 or 3 carrots, match-stick style or grated or diced
4 cups coarsely chopped fresh broccoli florets
3 cups chicken broth (or 3 cups of water and 3 tsp of Better than Bouillon Chicken Base)
1/4 cup butter
1/4 cup flour
3 Tbsp of cornstarch and 3 Tbsp of water
2 cups milk, warmed
1 (8 oz) block of sharp cheddar, grated
1/2 tsp salt
Freshly ground pepper, to taste
Cook Mode Prevent your screen from going dark
Instructions

In a pan, melt the butter over medium high heat. Once the butter is melted stir in the diced onion and saute for 3 minutes. Add the onion to the slow cooker.
Add in the celery, carrots, broccoli and broth.
Cover and cook on low for 4 hours.
Turn the slow cooker to high. In the microwave or on the stovetop melt the 1/4 cup butter. Slowly whisk in the 1/4 cup flour until a creamy mixture forms. Stir one cup of the broth from the soup into the flour/butter mixture. Whisk until smooth. Then whisk the entire mixture into the slow cooker. In a small bowl stir together the cornstarch and water until smooth. Stir the mixture into the slow cooker. Stir in the milk, cheddar and salt and pepper. Cover and cook on HIGH for another 60 minutes.
Remove the lid, ladle into bowls and serve.
Notes
Title: Re: What's for dinner? 2020
Post by: Amy on September 09, 2023, 04:02:54 PM



Grandpa Jim's Potatoes


 Prep Time: 15 minutes  Cook Time: 8 minutes  Yield: 6 servings 1x
 

Instant Pot or Crockpot potatoes with ranch, cheese and bacon. A delicious and easy side dish!

Ingredients


1 3/4 pounds (28 ounces) Russet potatoes
1/3 cup bacon crumbles
1/2 cup ranch dressing
1 cup (4 ounces) shredded cheddar cheese
Salt and pepper, to taste

Instructions

Instant Pot Instructions:

Peel potatoes and cut into 1 inch cubes. Place the potatoes into a steamer basket.

Pour 1 ½ cups water into bottom of Instant Pot. Place steamer basket into 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.
Move potatoes out of Instant Pot and set aside. Discard the water. Dump potatoes into Instant Pot liner. Mash the potatoes.
Stir in the bacon, ranch and cheese. Add salt and pepper to taste.
Serve and enjoy!

Slow Cooker Instructions:

Peel potatoes and cut into 1 inch cubes. Place the potatoes into slow cooker. Add enough water into slow cooker to cover the potatoes.
Cover and cook on high for 2-3 hours or low 6-8 hours, or until potatoes are tender.
Discard the water. Mash the potatoes.
Stir in the bacon, ranch and cheese. Add salt and pepper to taste.
Serve and enjoy!
Category: Side
Method: Instant Pot



Title: Re: What's for dinner? 2020
Post by: patricia19 on September 09, 2023, 06:50:16 PM
Chicken and Biscuits

America's Test Kitchen

This comforting Southern classic is usually a time-consuming labor of love, but you can beat the clock with carefully selected high-quality store-bought ingredients.

SERVES 6 TIME 45 minutes

WHY THIS RECIPE WORKS
If you've never used Bisquick baking mix before, it may sound terribly old-fashioned, but it's actually just a time-saving blend of flour, baking powder, salt, sugar, and shortening. You'll also lean into the ease of a store-bought rotisserie chicken. Using both of these convenience items allows you to focus your time and effort on making a rich, creamy sauce with meaty mushrooms, sweet leeks, and green peas that adds loads of flavor and substance to the casserole.

For the crowning glory, doctor up the Bisquick by adding Gruyère and tarragon for cheesy, herby, utterly flavorful biscuits. Parbaking the biscuits before perching them atop the casserole seals their crust and prevents gumminess, which can result if you just plop the dough on top. After just 10 minutes in the oven, the finished dish that emerges is worthy of gracing any table—even one in the South.

GATHER YOUR INGREDIENTS

1½ cups Bisquick original mix
3 cups chicken broth, divided
4 ounces Gruyère cheese, shredded (1 cup)
2 tablespoons minced fresh tarragon, divided
¼ teaspoon pepper
3 tablespoons vegetable oil
1 pound leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
8 ounces white mushrooms, trimmed and sliced thin
¼ cup all-purpose flour
3 garlic cloves, minced
1 cup heavy cream
3 cups shredded rotisserie chicken
1 cup frozen peas, thawed

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Stir Bisquick, ¾ cup broth, Gruyère, 1 tablespoon tarragon, and pepper together in bowl until combined. Using two greased soupspoons, scoop out and drop 12 even mounds of dough onto prepared baking sheet (about 2 heaping tablespoons per mound). Bake until biscuits are puffed and lightly browned on bottom, about 10 minutes.

2. Meanwhile, heat oil in 12-inch skillet over medium-high heat. Add leeks and mushrooms and cook until softened and lightly browned, 5 to 7 minutes. Stir in flour and garlic and cook until lightly browned, about 1 minute. Gradually whisk in remaining 2¼ cups broth and cream, scraping up any browned bits and smoothing out any lumps, and simmer until thickened, 3 to 5 minutes. Stir in shredded chicken, peas, and remaining 1 tablespoon tarragon. Off heat, season with salt and pepper to taste.

3. Grease 13 by 9-inch baking dish and transfer chicken mixture to prepared dish. Place biscuits on top and bake until filling is bubbling and biscuits are browned, about 10 minutes. Let cool slightly and serve.

Title: Re: What's for dinner? 2020
Post by: patricia19 on September 09, 2023, 07:00:17 PM
One-Hour Fresh Corn Chowder

This chowder is thick and lush, showcasing the clear, sweet flavor of farm-fresh corn without obscuring it with too much dairy.

America's Test Kitchen

SERVES 6 to 8

TIME 1 hour

WHY THIS RECIPE WORKS

Corn chowder evokes daydreams of lazy summer or precious early fall picnic-table meals. The best versions are thick and lush, showcasing the clear, sweet flavor of farm-fresh corn without obscuring it with too much dairy.

Start this one by cooking chopped bacon in a Dutch oven and using the rendered fat to sauté onion and garlic; this creates a richly flavored base that balances the corn's sweetness. Of course, the chowder's star ingredient is the corn.

For maximum corn flavor, use both grated corn and corn milk—the liquid that comes from scraping the cobs with the back of a butter knife—before stirring in whole kernels toward the end. A combination of whole milk and heavy cream adds just the right amount of richness, and a few tablespoons of stirred-in flour thickens the chowder.

GATHER YOUR INGREDIENTS

10 ears corn, husks and silk removed
4 slices bacon, chopped fine
1 onion, chopped fine
2 garlic cloves, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried
3 tablespoons all-purpose flour
3 cups chicken broth
2 cups whole milk
12 ounces red potatoes, unpeeled, cut into ¼-inch pieces
2 bay leaves
1 cup heavy cream
2 tablespoons minced fresh parsley

BEFORE YOU BEGIN

This soup definitely tastes best with sweet corn from the height of the season; beware of trying to recapture sweet summer memories in the wintertime by substituting frozen corn.

INSTRUCTIONS

1. Working with 1 ear of corn at a time, stand 4 ears on end inside large bowl and cut kernels from cob using paring knife. Grate remaining 6 ears over large holes of box grater into separate bowl. Using back of butter knife, scrape remaining pulp from all cobs into bowl with grated corn.

2. Cook bacon in Dutch oven over medium heat until rendered and crisp, 5 to 7 minutes. Stir in onion and cook until softened, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in broth and milk, scraping up any browned bits and smoothing out any lumps. Stir in potatoes, bay leaves, and grated corn and pulp mixture. Bring to simmer and cook until potatoes are almost tender, about 15 minutes.

3. Stir in remaining corn kernels and cream. Continue to simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes. Discard bay leaves. Stir in parsley and season with salt and pepper to taste. Serve.
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 15, 2023, 02:09:40 PM
AWARD WINNING CHILI RECIPE (THE BEST CHILI YOU'LL EVER HAVE)

By Iryna

This best award-winning Chili is really easy to make. If you want to speed up the cooking process, you can cook everything in one pot. First, brown the turkey and then cook the veggies.

 Prep Time 15 minutes Cook Time: 1 hour 20 minutes Total Time: I hour 35 minutes

Ingredients

1 lb ground turkey thighs
1 lb ground turkey breast
2 cans (14 oz each can) diced tomatoes
1 can (14 oz) kidney beans
1 can (14 oz) white beans
6 oz tomato paste
32 oz chicken broth
1 large onion finely minced
1 jalapeño pepper chopped
1 green bell pepper chopped
8 cloves garlic finely minced
4 tablespoon chili powder
1 ½ teaspoon cayenne pepper
2 teaspoon smoked paprika
1 teaspoon ground cumin
2 teaspoon dried oregano
2 teaspoon brown sugar
2 teaspoon cocoa powder
½ teaspoon salt
4 tablespoon olive oil
2 cups Sharp Cheddar shredded, for serving
8 tablespoon sour cream for serving

Instructions

In a large Dutch Oven heat 2 tablespoon of olive oil. Add onion and sauté on a medium-high heat for 5 minutes. Stir in garlic and both types of peppers and cook over medium heat stirring occasionally for 10 minutes.

In a medium sauté pan heat the remaining 2 tablespoons of olive oil and add ground turkey thighs and breast. Cook, stirring constantly and breaking up the big chunks with a fork until the liquid evaporates and meat is thoroughly cooked and slightly brown, about 7-10 minutes.

Add cooked meat into a pot with an onion and pepper mixture.
Pour in diced tomatoes and beans.

Dilute tomato paste with 1 cup of chicken broth and add into a pot.

Add chili powder, cayenne pepper, smoked paprika, oregano, cumin, brown sugar, cocoa powder, the remaining chicken broth and ½ teaspoon of salt.

Give everything a good stir and bring Chili to a boil. Cover with a lid and reduce the heat to low. If the soup becomes too thick, add ½ cup of chicken broth.
Simmer for 1 hour.

Adjust the seasoning and serve immediately with shredded Cheddar cheese and a dollop of sour cream.


Notes

Meat. Feel free to substitute ground turkey for ground beef, pork, venison or bison. You can also use a combination of meats and/or an Italian sausage. In addition, feel free to use beef broth instead of chicken broth.

Beans. If you don't have kidney beans and/or white beans, replace them with black beans or navy beans.

Tomato paste. Tomato sauce can be used instead. 1 ½ c should be enough.

Bell pepper. Here I used green bell pepper, however you can use red bell pepper, orange or a combination of peppers.

Refrigerator. To ensure the optimal freshness, store Chili in the airtight container for 2-3 days in the fridge. When ready to serve, reheat Chili in a microwave or in the saucepan and serve.
Freezing. You can freeze this cook-off winning Chili for up to 2-3 months. Let it cool to a room temperature, place in the airtight container or freezer bag (I recommend these BPA-free double-zipper bags) and lay flat in the freezer.

Thawing. To defrost award winning Chili, simply transfer it into refrigerator and let it thaw for about 24 hours. Then, squeeze Chili into a saucepan and reheat until it starts to simmer.



 
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 16, 2023, 03:19:58 PM
Old Fashioned Beef Stew

A Comforting Dish
The popular U.S. newspaper The New York Times, revealed which cooking recipe has been viewed the most, and not surprisingly, it's a traditional, familiar, and comforting dish.

Ingredients

1/4 cup flour
1/4 tsp freshly ground pepper
1 lbs. beef for stewing (cut into chunks)
5 tbsp vegetable oil
2 tbsp red wine vinegar
1 glass red wine
3 1/2 beef broth
2 bay leaves
1 medium onion (peeled and chopped)
5 medium carrots (peeled and diced)
2 large potatoes (peeled and cut into cubes)
2 tsp salt

Instructions

1. Mix the flour and pepper in a bowl. Add the meat and stir to coat well. This will give it a browned surface when cooked.

2. Heat half of the oil in a large pot, and add the coated meat chunks. Make sure they're not too crowded in the pot, and that they cover the base evenly.

3. Cook, stirring from time to time until the outside changes color and turns golden brown.

4. Remove the meat from the pot and set aside. In the same pot, pour in the vinegar and turn the heat to medium. Scrape the bottom of the pot to loosen any remaining brown bits.

5. Re-add the meat to the pot, along with the beef stock and bay leaves. Bring to a boil, lower the heat, and simmer for 1 1/2 hours with the pot covered.

5. Add the onions and carrots to the pot, and cook for 10 mins.

6. Add the potatoes to the pot, and cook for another 30 mins.

7. Season with salt and pepper. If the stew is too dry, you can add more broth, little by little.

8. Ready! Some online recipe reviewers have recommended adding Herbs de Provence to the mix, or a tablespoon of tomato paste.

Enjoy!
You can dish it up in many different ways, with homemade mashed potatoes or small macaroni shells. We recommend serving with a  thick white roll, so you're able to mop up the juices.

Top tip: It tastes even better the following day



Title: Re: What's for dinner? 2020
Post by: Amy on September 16, 2023, 03:23:02 PM
Patricia, I sent your chili recipe onto the kids. I would like it but less heat for us . :))
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 16, 2023, 05:30:29 PM
You can always omit or exchange for another ingredient in the chili. The same goes for the stew; omit the red wine, use a bouillon or apple juice or exchange the beef for another meat, or add in more vegetables.
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 16, 2023, 05:45:05 PM
SLOW COOKER PORK ROAST WITH APPLES AND POTATOES RECIPE

This Slow Cooker Pork Roast with Apples and Potatoes Recipe is so perfect for making for Sunday dinner!

The roasted pork comes out so tender and juicy, while the flavors of the veggies and apples mix and combine to create the most palate-pleasing dinner you could possibly imagine.

 Prep Time 20 minutes  Cook Time 6 hours  Servings 4  Author Jennifer

Ingredients

2 medium onions halved and sliced
4 apples cored and quartered (peeled, optional)
1 pork loin roast 3 ½ - 4 pounds
Kosher salt and pepper
4-6 carrots peeled and cut in 1 inch pieces, or 20 baby carrots
1 cup new potatoes or red potatoes quartered (1 inch pieces)
2 cloves garlic minced
2 tablespoons chopped herbs such as thyme and parsley
2 cups apple cider
2 tablespoons apple cider vinegar
1 tablespoon fresh ginger peeled and minced
1 teaspoon ground ginger
1 tablespoon brown sugar

Instructions

Place onions and apples on the bottom of the slow cooker.
Rub pork roast with salt and pepper and place in the slow cooker.
Add carrots and potatoes around the roast. Sprinkle the roast with garlic and herbs.
Combine the cider, vinegar, ginger and brown sugar and pour alongside the roast.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 16, 2023, 05:56:36 PM
AIR FRYER GARLIC PARMESAN CHICKEN WINGS  by Jenn

With summer temperatures rising every day, let's skip the BBQ this weekend and cook up these tasty Air Fryer Garlic Parmesan Chicken Wings! I mean, really! Who doesn't love chicken wings?!

Whether you are hosting a party or a a game day get together, and need a fun appetizer that everyone will love, or if you are looking for a fun outside of the box dinner idea, this easy garlic parmesan wings in air fryer idea is for you!

Prep Time 5 minutes  Cook Time 30 minutes  Servings 3 people

Ingredients

⅓ cup grated Parmesan cheese
2 tablespoons cornstarch
1 tablespoon garlic powder
salt and pepper
1-½ pounds whole chicken wings thawed
nonstick cooking spray

Instructions

Preheat air fryer for 5 minutes at 380 degrees.
Mix together cheese, cornstarch and garlic powder. Season with salt and pepper. Dredge chicken wings into mixture, coating both sides and place into the air fryer basket. You may need to cook in batches if all of your wings don't fit in the basket. Spray the chicken wings with nonstick cooking spray.

Cook wings at 380 degrees for 25 minutes. Halfway through cooking, check wings and rearrange, if necessary, so all sides get crispy. When cooking is complete, serve chicken wings topped with chopped fresh parsley if desired.



Title: Re: What's for dinner? 2020
Post by: Amy on September 17, 2023, 04:46:09 PM
Navy Bean And Ham Soup (In a Crock Pot)
added by Karla Everett
I just love this bean soup recipe. My mom taught me how to make this years ago, but I have changed it a bit to fit my tastes. You can make this soup with different types of beans if you prefer. This soup can be made on the stovetop if you don't have a Crock Pot.

Cook time: 8 Hr  Prep time: 15 Min  Serves: 8 to 10
Ingredients
1 lb small navy beans (or your favorite bean)
2 tsp baking soda
1 onion, chopped
2 stick celery, chopped
3/4 c chopped carrots
2 Tbsp chopped garlic from a jar
1/2 tsp pepper
2 bay leaves, dried
leftover ham bone with meat on it
1-1/2 c chopped up ham, optional
4-5 c water
broth from the cooked ham
3 Tbsp fat from ham broth
Directions
1. Sort through the dry beans and discard any bad beans or rocks you may find. Place in water and soak overnight with 2 teaspoons of baking soda.
2. Drain and rinse the beans well.
3. Chop the onions, carrots, and celery. I like to use some of the celery leaves in mine.
4. Place cut vegetables in a Crock Pot with the beans. Add a meaty ham bone that was left over from a previous dinner and extra chopped-up ham meat if you want more meat.
5. Add the leftover juice and some of the fat from the cooked ham, it will be jelled once it's cold.
6. Add the water and the remaining spices.
7. Cover and let cook for at least 6 hours. Remove the ham bone and remove the ham off the bone and return the meat to the soup; I like to mash some of the beans at this time. Cook for 2 more hours. I like to serve my soup with some good ole corn bread... yummy... enjoy!
Title: Re: What's for dinner? 2020
Post by: Amy on September 17, 2023, 04:48:31 PM
Cabbage and Sausage Soup
added by Mike Killebrew
This is one of my top three cabbage recipes. It's healthy and so good.

Cook time: 1 Hr  Prep time: 30 Min  Serves: 4-6
Ingredients
1 can crushed tomatoes, 28 oz.
1 can diced tomatoes, 15 oz.
1 head of cabbage, chopped into bite-size pieces
32 oz beef broth
4 carrots, sliced
1 md white onion, chopped
water, as needed
4 md potatoes, quartered
1 pkg smoked sausage (14 oz)

Directions
Test Kitchen Tips: To get it started, we added a couple of cups of water. Once everything was done, we added a little more water to get the soupy consistency. Also, salt and pepper to your taste.
1. In a large pot or Dutch oven, combine all ingredients and bring to a simmer.
2. Cook until carrots and potatoes are just fork tender.
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 18, 2023, 04:58:51 PM
Traditional Bangers And Mash Recipe

Traditional Bangers And Mash Recipe

BY CATHERINE BROOKES /MAY 25, 2023

Bangers and mash is a traditional British recipe, although one of the main ingredients is something you won't find in every U.S. supermarket. Bangers, as recipe developer Catherine Brookes explains, are "a traditional British pork sausage [that] is typically made with a high percentage of pork meat and spices such as sage, onion, nutmeg, and pepper." The sausage gets its name from the fact that, during the bad old days of WWII food rationing, they were typically made with so much non-meat filler that they tended to explode when cooked. Occasionally Aldi will sell Irish-style bangers around St. Patrick's Day, but during the rest of the year, as Brookes notes, "The closest alternative typically found in the US would be a mild Italian sausage." Of course, there's no law against experimenting with other sausages such as spicy Italian, andouille, bratwurst, or kielbasa for a fusion-style take on this British dish.

This classic pub grub consists of more than bangers alone, of course. The "mash" part is simply mashed potatoes, while both sausages and spuds are typically covered with onion-flavored gravy, as is the case in this recipe. Brookes feels that "the combination of meaty pork sausage, creamy mash, and savory onion gravy is so delicious" and calls this meal "warming comfort food."

Gather the ingredients for the bangers and mash

For the sausage component of this meal, you'll need sausages, plus some oil to cook them in. The mashed potatoes require potatoes, of course, plus some milk and butter. To make the gravy, you will also need an onion, garlic, a bay leaf, Worcestershire sauce, cornstarch, beef broth, salt, and pepper.

Cook the sausages

Brookes bakes the sausages for her bangers and mash, although some recipes call for pan-frying instead. To bake them, you'll preheat the oven to 400 F, then drizzle the sausages with 1 tablespoon of oil. Brookes likes to line her baking pan with parchment as she feels it helps to keep the sausages from sticking as she says British-style bangers are prone to do. No parchment on hand? You could use foil or simply grease the pan instead, or allow the fat to drain off the sausages by baking them on a wire rack. Cook the sausages for 40 minutes, but open the oven and turn them every 10 minutes to make sure that all sides brown evenly.

Make the mashed potatoes

As the sausages cook, you can put on a pan of water to boil. Once it boils, add the potatoes and simmer them for 15 to 20 minutes. When they reach the point where you can stick a fork in them, drain the water out, then let the potatoes sit in the hot pan for 5 minutes. Brookes says this will allow them to steam in the residual heat. When the 5 minutes is up, pour in the milk, then add the butter and a little salt. Mash the potatoes until they are as smooth as you like your mashed potatoes to be.

Simmer the gravy

Heat up the remaining oil over medium heat, then use it to fry the onions for 5 to 7 minutes to soften them. The garlic goes in next and cooks for just a minute (keep stirring), then the bay leaf, vinegar, and Worcestershire sauce join the mix and cook for 2 minutes (don't stop stirring). Add the beef broth and simmer it for 3 minutes (you can stop stirring now), then mix the cornstarch with a tablespoon of water and stir that into the mix. (Resume stirring for 2 to 3 minutes until the gravy thickens.) Once the gravy is as thick as you like it, season it with salt and pepper, then pour it over the sausages and potatoes.

Brookes says that leftovers can be kept in the refrigerator for three days, but admits the dish doesn't freeze too well. It is, however, quite easy to cut the recipe in half if you don't plan to consume all 4 servings within a few days.


Traditional Bangers And Mash Recipe

This traditional bangers and mash recipe features sausages, mashed potatoes, and an ultra-savory onion gravy.

PREP TIME 10 minutes COOK TIME 40 minutes SERVINGS 4 TOTAL TIME: 50 MINUTES

Ingredients

8 pork sausages
3 tablespoons olive oil, divided
2 pounds potatoes, peeled and chopped into 1 ½-inch chunks
½ cup milk
4 tablespoons butter
salt, to taste
1 onion, thinly sliced
2 cloves garlic, crushed
1 bay leaf
1 teaspoon balsamic vinegar
1 teaspoon Worcestershire sauce
2 cups beef broth
1 tablespoon cornstarch
black pepper, to taste

Optional Ingredients

peas, for serving

Directions

Preheat the oven to 400 F.
Drizzle the sausages with 1 tablespoon of olive oil.

Bake the sausages for 40 minutes, turning them every 10 minutes to brown all sides.
Boil a pan of water and simmer the potatoes for 15-20 minutes until tender.
Drain the water out of the pan, but leave the potatoes in it for another 5 minutes.

Add the butter and milk to the potatoes along with a pinch of salt. Mash the potatoes until they are smooth.Heat the remaining oil over a medium setting, then fry the onion for 5-7 minutes until softened.

Add the garlic to the onion and fry it for 1 minute, stirring constantly.
Add the bay leaf, vinegar, and Worcestershire sauce to the onion and cook the mixture for 2 minutes, stirring frequently.

Stir the beef broth into the onion mixture and simmer it for 3 minutes.
Mix the cornstarch with 1 tablespoon of water, then stir this mixture into the gravy and cook, stirring, for 2-3 minutes.

Season the gravy with salt and pepper to taste.
Pour the gravy over the sausages and mashed potatoes and optionally serve with peas.

Title: Re: What's for dinner? 2020
Post by: patricia19 on September 18, 2023, 05:15:14 PM
Easy Potato Cakes Recipe

This recipe is genius in that it uses leftover ingredients, elevating a simple side — the humble mashed potato — into a brand new dish.

PREP TIME 10 minutes COOK TIME 10 minutes SERVINGS 10 TOTAL TIME: 20 MINUTES

Ingredients

2 ½ cups leftover mashed potatoes (kept cold)
1 egg
1 cup all-purpose flour, divided
¼ cup cornstarch
¼ teaspoon white pepper
2 cloves garlic, minced
1 cup shredded cheddar cheese
½ cup cooked bacon lardons
¼ cup thinly sliced green onions
6 tablespoons vegetable oil

Directions

In a large mixing bowl, combine the mashed potato, egg, ⅓ cup flour, garlic, cheese, green onions, and bacon.

Using your hands, mix the ingredients together.

On a separate plate, mix the cornstarch and the remaining flour together.

Using an ice cream scoop or similar, divide the mashed potato mixture into 10 equal portions. Using your hand, flatten each portion into a patty around 1 ½ inches thick.

Coat each cake in the reserved flour and cornstarch mixture.

In a large non-stick skillet, heat half the oil. Fry half the potato cakes for around 2 minutes on each side until golden brown.

Gently remove and place onto paper towels.

Repeat the above with the remaining oil and potato cakes until all are cooked.


Title: Re: What's for dinner? 2020
Post by: patricia19 on September 18, 2023, 05:20:35 PM
Simple Garlic Mashed Potatoes Recipe

There's no better side dish than classic mashed potatoes, and this recipe adds in some flavorful garlic to the mix.

PREP TIME 15 minutes COOK TIME 20 minutes SERVINGS 6 TOTAL TIME: 35 MINUTES

Ingredients

4 large white baking potatoes
⅔ cup whole milk
¼ cup butter
3 cloves garlic, minced
salt, to taste
Optional Ingredients
fresh parsley, chopped
butter, for topping

Directions

Peel and chop the potatoes into approximately 2-inch chunks.
Fill a large saucepan about ⅔ of the way full with water and bring it to a boil on the stovetop.
Add the potatoes to the pan and cook them on medium heat for 20 to 25 minutes, or until they are fork-tender.

While the potatoes are boiling, add the milk, butter, and garlic to another saucepan and heat the mixture on a medium setting for about 10 minutes, stirring frequently.
Drain the potatoes and return them to the pan or to a mixing bowl. Mash them roughly until they start to break down.

Pour in the milk mixture and mash everything together until it is completely smooth. Add salt to taste, if desired.

Transfer the mashed potatoes to your serving dish of choice. Top them with extra butter and chopped fresh parsley if desired.
Title: Re: What's for dinner? 2020
Post by: patricia19 on September 19, 2023, 03:40:43 PM
Mushroom and Garlic Sauce


About the Recipe
Are you looking for a homemade mushroom garlic sauce? This mushroom garlic sauce recipe is rich, creamy and tasty and is easy to make. It goes well with steak, chicken, pork, veal and over noodles or rice.

Ingredients

2.5 tbsp or 35g Butter

2 cups or 195g mushrooms sliced

2 cloves garlic finely chopped

6 sprigs of thyme

1/2 cup or 125ml white wine

1 cup or 250ml white sauce or vinegar

 – See ingredients and recipe below

1 tsp soy sauce

Pinch of salt

Pepper to taste

 

White Sauce:

1.5 tbsp or 21g butter

1.5 tbsp or 12g flour

1 cup of heavy cream or milk


Preparation

1. Add butter to a sauce pan and melt over medium to high heat.  Once melted and hot add the mushrooms and cook until golden brown.


2. Add the minced garlic and sprigs of thyme to the pan and cook for 30 seconds then deglaze with the white wine.  Scrape the bottom of the pan to release any bits into the liquid.  Reduce the wine until almost all gone.

3. Pour in the white sauce and soy sauce. Reduce by half.


4. Taste and adjust the seasoning.  Add salt and pepper as needed.

 

White Sauce:

1.Add the butter to a sauce pan over medium heat.  Once the butter is melted sprinkle in the flour, whisk and cook for 2 to 3 minutes.


2.Pour in the heavy cream, whisk and bring to a simmer over medium heat.


3.Once thick and coats the back of a spoon taste and add salt and pepper as needed.


Title: Re: What's for dinner? 2020
Post by: patricia19 on September 19, 2023, 03:57:30 PM
Cranberry Sauce with fresh Cranberries

4 servings    Prep Time: 5 mins    Cook Time: 15 mins 

Ingredients

3 Cup of fresh cranberries
2/3 Cup of white sugar
1 Tablespoon of orange zest
1/2 Cup of orange juice

Instructions

In a medium saucepan, put all of the ingredients and bring to a boil.
When it reaches a boil, put the heat down and let it simmer for 10 to 15 minutes or until all the cranberries have popped completely.
If you don't think it's sugary enough, add a bit of sugar, to your liking.
Enjoy!

Title: Re: What's for dinner? 2020
Post by: patricia19 on September 28, 2023, 12:49:32 PM
A very Simple Crockpot Beef Stew

Ingredients For Crock Pot Beef Stew

1 envelope McCormick beef stew seasoning mix

2 lb stew meat, cut into small pieces

2 jars brown gravy, 18 oz. each

2 jar Green Giant whole mushrooms, 6 oz. each

1/2 tsp salt

1/2 tsp pepper

1 lb baby carrots

3-4 can new potatoes, 14.5 oz each

1 lg onion, cut into large chunks

Salt and Pepper to taste

Preparation

In a medium skillet, over medium-high heat, brown stew meat. I sprinkle a little of the seasoning mix onto the meat, just enough to cover in a light layer. Save the rest of the seasoning for later. Drain.

In a 5 or 6-quart Crock Pot, combine the remaining ingredients.

Add stew meat and stir ingredients together.

Cover. Cook on low setting for 6 - 7 hours, or until meat and veggies are tender. Stir occasionally.

Serve




Title: Re: What's for dinner? 2020
Post by: patricia19 on September 28, 2023, 02:01:41 PM
Classic Irish Shepherd's Pie

By Amanda Finks, Registered Dietitian Nutritionist

Traditional Irish Shepherd's Pie would actually call for ground lamb.  The difference between Shepherd's Pie and Cottage Pie is the meat.  Cottage Pie uses ground beef, while Shepherd's Pie uses ground lamb.

I called this recipe Shepherd's Pie.  But, I wrote the recipe so that you could use ground beef or ground lamb.

I typically use ground beef because it is widely available.  But, for a special occasion, like St. Patrick's Day, I would use ground lamb.


Prep Time 20 minutes Cook Time 50 minutes Total Time 1hour hour 10 minutes Servings 6

Ingredients

MEAT FILLING:

2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. 90% lean ground beef -or ground lamb
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves -minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots*
1/2 cup frozen corn kernels

POTATO TOPPING:

1 ½ - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
8 tablespoons unsalted butter -1 stick
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese

Instructions

MAKE THE MEAT FILLING.

Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.

Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.

Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add the broth, frozen peas and carrots, and frozen corn.

Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
Set the meat mixture aside. Preheat oven to 400 degrees F.

MAKE THE POTATO TOPPING.

Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.

Add the parmesan cheese to the potatoes. Stir until well combined.

ASSEMBLE THE CASSEROLE.

Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.

If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn't bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.

Notes

*If you can't find frozen mixed peas and carrots, you could use ½ cup frozen peas and ½ cup frozen sliced carrots.

**Bake at 400° F.  Start preheating the oven after you make the meat mixture (listed in step 6).



Title: Re: What's for dinner? 2020
Post by: patricia19 on September 28, 2023, 02:22:10 PM
Fluffy Honey Pancakes

By Lisa, April 5, 2023

PREP TIME 20 minutes  Servings 12 pancakes

These light and fluffy Honey Pancakes make for a deliciously indulgent breakfast that's sure to be a hit with your entire family! Topped with homemade fruit syrup, they take traditional pancakes to a whole new level!

From-Scratch Honey Pancakes

Nothing starts the day off right like a hot and fluffy stack of pancakes! Now we've added the natural sweetness of honey for a tasty twist to the traditional pancake recipe. We've even topped ours with this homemade fruit syrup seen below; adding a delicious burst of flavor (and it tastes amazing over waffles too).

Store-bought pancake box mixes may be convenient but there's just something extra special about making pancake recipes from scratch. They're easy to make, using basic ingredients that you probably already have in your pantry.

EQUIPTMENT:

Mixing bowl
Whisk
Spatula
Skillet

INGREDIENTS:

2 cups All purpose flour
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs whisked
1/4 cup honey
2 cups milk
1 tsp vanilla extract
4 Tbsp butter

INSTRUCTIONS:

In a large bowl combine flour, baking powder, baking soda, and salt. Whisk until well blended.

2 cups all purpose flour,1 Tbsp baking powder,1 tsp baking soda,1/2 tsp salt

Whisk the eggs in a medium bowl.

Add honey, milk, and vanilla extract to the eggs and mix well.

Combine the wet ingredients and dry ingredients. Mix together until all the ingredients are well combined.

Melt 1 teaspoon of butter in a medium nonstick fry pan over low heat. Then, pour ⅓ cup of batter into pan with the melted butter, keeping it centered in the pan.

Cook for about 2-3 minutes or until some bubbles begin to surface to the top and around the edge. The underside should be golden brown. Flip and cook the other side.

Remove from the pan and repeat with the remaining batter.

Drizzle with your pancakes with this homemade Simple Fruit Syrup and serve!

NOTES

You can add a 1/2 teaspoon to this pancake batter to give your pancakes a delicious earthy, warm flavor.

Toss in some chocolate chips, just for fun (the kids will love you for it!).


Title: Re: What's for dinner? 2020
Post by: patricia19 on September 28, 2023, 02:35:10 PM
Homemade Simple Fruit Syrup

By Lisa...February 16, 2023

This Easy Fruit Syrup recipe is the perfect way to add a sweet, fresh pop of flavor to your morning pancakes, waffles, crepes and more! The best part is that this delicious recipe only takes 5 minutes prep time and 4 simple ingredients.

Simple Berry Syrup

If you've never made homemade berry or fruit syrup before, you're in for a real treat with this recipe. This amazingly easy syrup can be made using any combination of your favorite berries. It's a sweet, delicious and very versatile syrup that adds a special gourmet touch to your morning pancakes and waffles.

It only takes a few minutes to put together and will taste better than any brand of fruit syrup you can find at the store! Plus, you can use either fresh or frozen berries, making it accessible all year round.

PREP TIME 20 minutes

EQUIPTMENT:

Medium saucepan

INGREDIENTS
 
1/4 cup
1/4 cup water
1 tbsp
1 cup berries fresh or frozen
1 tsp corn starch optional

INSTRUCTIONS:

Add sugar, cold water and lemon juice to a small or medium saucepan.

Bring to a boil, stirring occasionally until the sugar dissolves.

Add your favorite berries and let boil for about 5 minutes. For a thicker syrup, mix 1 tablespoon of cornstarch with just enough cold water for it to dissolve (about two tablespoons), then stir into the mixture as soon as berries begin to soften.

Allow the warm fruity syrup time to cool for a little bit before serving.

NOTES

To save your syrup for later, place it in an airtight container then store for up to a week in the refrigerator or up to three months in the freezer.


Title: Re: What's for dinner? 2020
Post by: patricia19 on September 29, 2023, 02:21:58 PM
Lemon Dijon Chicken Meatballs

April 16, 2023...The Daily Plate

Cooking notes:

Some fresh or dried herbs could work really well here. Rosemary, oregano and thyme are all great options. I use plain hummus, but any flavor is perfect. Those red pepper hummus turkey patties are also great. Try whole grain or plain yellow mustard if you're out of Dijon mustard.

Ingredients:

1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder (Used what I had; use 2 cloves fresh minced garlic if you prefer)
1 teaspoon Cavender's All Purpose Greek Seasoning (Trust me.)
1 pound ground chicken
2 tablespoons plain hummus (I love Boar's Head)
1 tablespoon dijon mustard (I love Grey Poupon)
Grated zest and juice of 1 large lemon, each set aside separately
4 tablespoons unsalted butter
An extra tablespoon of Dijon mustard for the sauce

Guidelines:

Heat the olive oil in a large non-stick skillet over medium heat.

Whisk salt, pepper, garlic powder, and Greek seasoning in a large mixing bowl to combine. Combining the seasonings first will help ensure that your chicken is seasoned evenly. Add the ground chicken, hummus, dijon mustard, and lemon zest to the same bowl. Gently mix with a fork until everything is combined, then shape into roughly 1 -ounce balls or drop tablespoonfuls at a time into the skillet until all the chicken is used up. Leave about 1 -inch space between each meatball so that it's easier to flip.

Cook for 3  minutes, and then check the bottoms. If they are golden brown, gently shake the skillet to loosen them from the bottom and flip them over. Cook for an additional 3 to 5 minutes until they are evenly browned and register 165F internal temperature. Transfer the meatballs to a plate on the side and lower the heat to medium-low. 

Add the butter to the skillet, and use a whisk to loosen up any sticky bits from the chicken. Add the lemon juice and whisk until the sauce has slightly thickened (2 minutes), then whisk in the remaining tablespoon of Dijon mustard. Stir, toss meatballs back into the skillet, and serve immediately with creamy mashed potatoes, cauliflower mash, steamed green beans, or any side of your choice.




Title: Re: What's for dinner? 2020
Post by: patricia19 on September 29, 2023, 05:58:30 PM
This Is The Bread Pudding Recipe That'll Sway Even The Pickiest Eaters
Story by Lena Abraham •

Variations:

One of our favorite things about this bread pudding recipe is how versatile it is—feel free to experiment! Not a fan of raisins? Add in any dried fruit you prefer, or switch it up by adding some fresh fruit into the mix. Not a nutmeg fan? Choose another spice—pumpkin pie spice, allspice, cardamom—to give a different, warming feel. This recipe is extremely forgiving, and adaptable to whatever you're craving (or have on hand).

Serving bread pudding:

For the easiest dessert, serve this up solo with dollops of whipped cream or scoops of vanilla ice cream—either will make this a sweet hit. Top with fresh sliced fruit or a fruit compote—like our homemade strawberry compote—if you're serving this up at breakfast or Mother's Day brunch.

How do I store bread pudding?

Cover it tightly or transfer to an airtight container and place in the fridge, where it will last for up to three days (if you don't devour it all before then).


Yields: 12 servings Prep Time: 10 mins Total Time: 1 hour 40 mins


Ingredients
1 (1-lb.) loaf challah bread

2 large eggs

3 large egg yolks

1 tbsp. pure vanilla extract

1/2 tsp. kosher salt

1/4 tsp. ground nutmeg (optional)

2/3 c. plus 1 tbsp. granulated sugar

2 c. heavy cream

2 c. whole milk

1/4 c. raisins (optional)


Directions

The day before: Slice bread into 1" cubes and leave out overnight to dry out. (Alternately, place bread on a baking sheet and bake at 200º for 20 minutes, then let cool.)

Preheat oven to 325°. In a large bowl, whisk eggs, egg yolks, vanilla, salt, nutmeg (if using), and 2/3 cup sugar. Whisk in milk and cream. Add bread and raisins (if using) and toss to coat. Let sit to allow bread to soak up custard, about 10 minutes.

Transfer mixture to an 11" x 7" baking dish. Sprinkle top 1 with remaining 1 tablespoon sugar.
Bake bread pudding until center is set, 40 to 45 minutes. Let cool before serving.


Title: Re: What's for dinner? 2020
Post by: patricia19 on October 02, 2023, 03:43:33 PM
Your weekend brunch needs 3-ingredient spicy bacon cinnamon rolls

By D. Watkins, Editor at large....Salon

Yields 5 servings Prep Time 10 minutes Cook Time 13-17 minutes

Ingredients

1 can of Pillsbury Grands cinnamon rolls

5 strips of bacon, turkey or pork

Your favorite hot sauce (I like Red Rooster)

Directions

Fry the bacon until it's almost crispy. Remove from the pan.
Pop open the Grands cinnamon rolls and separate the dough into five long strips. Place a slice of bacon on top of each of the long strips, and roll them together as usual.

Bake the rolls per the instructions on the container and watch the bacon rise in between the different layers. Apply the icing that comes with the rolls.

Dip in your favorite hot sauce and be in heaven.

Title: Re: What's for dinner? 2020
Post by: patricia19 on October 07, 2023, 09:43:19 PM
Soft Pumpkin Cookies

November 17, 2016 by Julie

Prep Time: 20 mins Cook Time: 12 mins Total Time: 32 mins Yield: 3 dozen

These Soft Pumpkin Cookies are the softest, fluffiest, most tender pumpkin cookies I have ever tasted! They will absolutely melt in your mouth!

Ingredients

    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon salt
    1 1/2 cups granulated sugar
    1/2 cup butter, softened
    1 cup pure pumpkin
    1 egg
    1 teaspoon vanilla extract
    1 cup powdered sugar

Instructions

Line baking sheets with parchment paper or spray with non-stick baking spray.
Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
Beat granulated sugar and butter with mixer on medium high speed, then blend in pumpkin, egg, and        vanilla until incorporated.


Gradually mix in flour and dry ingredients. Refrigerate dough for 3-4 hours.

Preheat oven to 375 degrees
   
Scoop dough into one inch balls.
 
Roll in powder sugar, place dough balls on baking sheet (12 per sheet) and bake for 11-13 minutes.

Remove from baking sheet to a cooling rack. When completely cool, store cookies in an airtight container.

Options, roughly drizzle the cookie top with either chocolate or peanut butter.



Title: Re: What's for dinner? 2020
Post by: patricia19 on October 08, 2023, 03:16:07 PM
How To Make the Easiest Cinnamon Rolls

Fragrant iced cinnamon rolls that don't require a stand mixer, prolonged kneading, or rising time.

The Kitchn...Christine Gallary

What if I told you that you could put a big pan of cinnamon rolls together in about the same amount of time it takes for your oven to heat? With just seven ingredients (all staples you can keep in your pantry and fridge), you can make fragrant iced cinnamon rolls without a stand mixer, prolonged kneading, or rising time. Let's make this magic happen!

Yield: Makes 15
Ingredients

For the cinnamon rolls:

     Cooking spray or butter, for coating the pan
    3/4 cup granulated sugar, divided
    1 tablespoon ground cinnamon
    5 cups self-rising flour, plus more for dusting
    2 cups whole or 2% milk
    8 tablespoons unsalted butter, melted, divided

For the glaze:

    2 cups powdered sugar
    1/4 cup whole milk or 2%, plus more as needed
    1/4 teaspoon fine salt

Equipment

    Rubber spatula or wooden spoon
    Brush
    Knife
    Bench scraper
    Rolling pin

Instructions

    Heat the oven. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with cooking spray or butter; set aside. Make and fill the rolls while the oven is heating.

    Mix the filling. Mix 1/2 cup of the sugar and the cinnamon together in a small bowl; set aside.

    Make the dough. Place the flour and remaining 1/4 cup sugar in a large bowl and whisk to combine. Mix the milk and 4 tablespoons of the melted butter together in a medium bowl. Add the milk mixture to the flour mixture and stir with a rubber spatula or wooden spoon until a soft dough forms and no dry bits of flour remain.

    Knead the dough. Transfer the dough onto a generously floured work surface. Sprinkle with more flour, then knead until the dough is fairly smooth, sprinkling with more flour as needed to prevent sticking. Do not overknead or the cinnamon rolls will be tough.

    Roll the dough out. Flour a rolling pin and roll the dough into a 24- by 10-inch-long rectangle about 1/4-inch thick, with the longer side facing you.

    Fill the dough. Brush 2 tablespoons of the melted butter onto the surface of the dough, using it all. Sprinkle it evenly with the cinnamon-sugar mixture, leaving a 1/2-inch border.

    Roll the dough up. Starting at the long end closest to you, roll the dough up tightly into a log, using a bench scraper as needed to help release the dough from the work surface. Pinch the seam together at the top.

    Cut the dough. Position the log seam-side down. Cut the dough crosswise into 15 pieces.

    Fill the baking dish. Place the cut rolls cut-side up in the baking dish, 5 across and 3 down the dish.

    Butter the rolls. Brush the tops of the cinnamon rolls with the remaining 2 tablespoons of melted butter.

    Bake the rolls. Bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, about 35 minutes. Meanwhile, make the glaze.

    Make the glaze. Place the powdered sugar, milk, and salt in a medium bowl and whisk until smooth; set aside.

    Glaze the rolls. When the cinnamon rolls are ready, place the baking dish on a wire cooling rack. Drizzle evenly with the glaze, then let cool 15 minutes before serving.

Storage: Leftovers can be wrapped in plastic wrap and stored in the refrigerator for up to 1 week. Rewarm in a 300°F oven until warmed through, about 10 minutes.

Title: Re: What's for dinner? 2020
Post by: patricia19 on October 08, 2023, 08:20:33 PM
For the Crispiest, Crackliest Roasted Potatoes, You Need Egg Whites

Tossing baby potatoes in egg whites before roasting means you'll have crispy-crackly spuds—in record time.

Epicurious...
   
Crispy Salt and Pepper Potatoes

By Dan Kluger
October 29, 2020


These potatoes are like little starch balloons that pop when you bite into them. It's a quick side dish you can serve with any kind of protein, or add an aioli or creamy dressing and it becomes a snacky starter. 

The trick for getting a crackling-crispy skin on the potatoes is egg whites, a technique I started using back at ABC Kitchen. You want to whip the whites until they're foamy and no liquid remains in the bowl, then add the potatoes, toss them until well coated, and strain away any excess before adding any seasoning. This technique works best with tiny, young "new" potatoes, which have a thin skin that crisps up easily. If you can't find truly small new potatoes, grab the smallest fingerlings or baby russets you can find, and adjust the timing accordingly. 

Editor's note: The cooking time will depend entirely on the size of your potatoes; many cooks have found that their potatoes took 20 minutes or more.

Ingredients

4 servings

2 large egg whites
1 pound new potatoes (about 1 inch in diameter)
2 teaspoons kosher salt
¾ teaspoon finely ground black pepper
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 teaspoon finely chopped parsley

    Step 1

    Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn't be any liquid whites in the bowl). Add the potatoes and toss until they're well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they're not touching) and roast until the potatoes are very crispy and tender when poked with a knife, about 20 minutes (depending on the size of the potatoes).
   
Step 2

    Transfer to a bowl and serve.




Title: Re: What's for dinner? 2020
Post by: patricia19 on October 12, 2023, 01:00:04 PM
Recipe: 3-Ingredient Roasted Dijon Potatoes

They're super crispy on the edges and go great with any main course.

The Kitchn...By Kelli Foster

3-Ingredient Roasted Dijon Potatoes

Yield: Serves 4 to 6

Ingredients
    2 pounds small red potatoes, halved or quartered if large
    2 tablespoons olive oil
    2 tablespoons whole-grain Dijon mustard
    1/2 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper

Instructions
    Arrange a rack in the middle of the oven and heat to 425°F.

    Place all the ingredients in a large bowl and toss to combine. Transfer the potatoes to a rimmed baking sheet and arrange the potatoes so they are cut-side down.

    Roast for 10 minutes. Flip the potatoes over with a flat spatula and cook until browned and tender, about 10 minutes more.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Title: Re: What's for dinner? 2020
Post by: patricia19 on October 15, 2023, 04:56:04 PM
Taco Soup, an easy dump soup.

By; Come Sit At My Table, on YouTube:

Taco Soup Ingredients

1 pound ground sirloin or ground beef
1 - 15 oz can black beans, drained and rinsed
1 - 15 oz can pinto beans
1 - 15 oz can Great Northern Beans
1 - 10 oz can Rotel Tomatoes
1 - 15 oz can diced tomatoes
1 - 15 oz can tomato sauce
1 - 11 oz can shoe-pegged corn
1 - 15 oz can beef broth
1 pkg. (2 TBSP) taco seasoning
1 pkg. (2 TBSP) Hidden Valley Ranch dressing mix
tortilla chips
sour cream
shredded cheddar cheese

Preparation

Brown the ground beef or sirloin in a large pot, chopping it into chunks as it browns.  Drain all the grease from the meat.

Drain and rinse black beans well. Add to pot.

Open and add the next nine ingredients into the pot. DO NOT drain anything except the black beans.  Stir to combine.

Gently heat but do not bring to boil. 

To serve, place tortilla chips in bottom of each bowl.  Ladle the soup over the chips and top with sour cream and shredded cheddar cheese, if desired.

Title: Re: What's for dinner? 2020
Post by: patricia19 on October 17, 2023, 12:08:23 AM
How to Make Tuna Salad: A Simple, Delicious Recipe

Chef Jean-Pierre   Prep time 30 Minutes   Serves 6

There's nothing like a flavorful tuna salad, especially when it's served in a refreshing tomato bowl. You could even serve it in a red, yellow, orange, or even green bell pepper if you choose!

This Tuna Salad recipe takes the classic tuna salad to a whole new level by infusing it with the subtle tastes of fennel and dill, as well as the briny kick of capers. With its rich dressing made from mayonnaise, yogurt, and sour cream, this tuna salad is sure to become your new favorite. Perfect for a light lunch or a delightful appetizer, this dish is both nutritious and satisfying.

Ingredients:

    2 cans (12 ounces each / approx. 340 grams each) Solid Tuna in water, drained and broken up
    6 medium to large Ripe Tomatoes, hollowed out
    1 ½ cups Mayonnaise
    1 tablespoon Dijon Mustard
    2 tablespoons Plain Yogurt
    2 tablespoons Sour Cream
    2 tablespoons Non-Pareil (very small) Capers
    1 small Shallot, finely chopped
    1 clove Garlic, minced
    1 tablespoon fresh Dill, chopped
    1 teaspoon Hot Sauce, adjust to taste
    Salt and freshly Ground Black Pepper to taste
    1 stalk of Celery, finely diced
    ½ small Bell Pepper, finely diced
    ½ small Fennel Bulb, finely diced (optional)
    A handful of Almonds, chopped


Preparation:

Prepare the Tuna:

    Open your cans of tuna and drain them well and drain all the water.

    How to Make Tuna Salad - Drain Tuna Well
    Break the tuna into chunks and set it aside in a large bowl.

Prepare the Dressing:

    In a separate medium-sized bowl, combine the mayonnaise and Dijon mustard, yogurt and sour cream 
    Gently fold in the non-pareil capers, shallot, garlic, dill, salt, and black pepper. stir until       the mixture is smooth and creamy. Gently fold in the non-pareil capers, shallot, garlic, dill, salt, and black pepper.

    Add hot sauce according to your preference.
    Taste the dressing and adjust the seasonings according to your preference and set aside.

Combining the Tuna and Dressing:

    Add a layer of dressing to the bottom of your bowl.
   
Then add the tuna on top of the dressing.
Add the finely diced celery, bell pepper, fennel, and almonds
Mix everything well, making sure the tuna and vegetables are well-coated with the dressing.

    If needed, add more dressing and give it another good stir.

Prepare and Fill the Tomatoes:

    Cut off the tops of the tomatoes and carefully scoop out the insides using a spoon. Discard the seeds, flesh, and excess water.

    scoop out the insides
    Fill each hollowed-out tomato with the tuna salad, packing it in well so the salad fills the entire cavity.

    If the tomatoes are too large, you can cut them in half, depending on your preference.

Serving the Salad:

    Serve your tuna salad-stuffed tomatoes chilled. You can serve them as a light lunch or as an appetizer for dinner.
    Other options include serving the tuna salad on toasted bread, in a sandwich, or alongside crackers for a delicious light meal. 
    Enjoy your delicious Tuna Salad Stuffed Tomatoes!

Title: Re: What's for dinner? 2020
Post by: Amy on October 17, 2023, 04:00:53 PM
Air Fryer Lava Cakes
Easy air fryer lava cake recipe for those days when you want something chocolaty and quick to make. This recipe is for two lava cakes but can be easily doubled.

Recipe by Yoly  Published on December 15, 2020
Prep Time: 5 mins
Cook Time: 15 mins
Additional Time: 5 mins
Total Time: 25 mins
Ingredients
⅓ cup semisweet chocolate chips

¼ cup unsalted butter

½ cup powdered sugar

1 large egg

1 large egg yolk

½ teaspoon vanilla extract

⅛ teaspoon salt

3 tablespoons all-purpose flour

Directions
Preheat an air fryer to 350 degrees F (175 degrees C). Grease 2 individual ramekins.

Combine chocolate chips and butter in a microwave-safe bowl. Microwave on high for 1 minute. Stir and microwave at 15-second intervals until almost melted. Remove from the microwave and stir until chocolate is completely melted and thoroughly combined.

Mix powdered sugar, egg, egg yolk, vanilla extract, and salt into the melted chocolate; whisk until combined. Add flour and mix until incorporated. Pour batter into the prepared ramekins and place into the air fryer basket. Cover the ramekins with large pieces of foil, tucking ends underneath to prevent foil from flying off.

Cook for 8 to 10 minutes. Remove foil and continue cooking until edges are set, an additional 2 to 4 minutes. Remove from the air fryer and let sit for 5 minutes.

Invert onto dessert plates and serve immediately.

Nutrition Facts
  Per serving calories456 total fat 29g  saturated fat 17g  cholesterol 256mg  sodium 188mg  total carbohydrate 43g  dietary fiber 1g  total sugars 34g  protein 6g  calcium 33mg  iron 2mg  potassium 64mg
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 18, 2023, 01:56:27 AM
Perfect Pot Roast

RECIPE COURTESY OF REE DRUMMOND

Level: Easy Total: 4 hr 30 min Prep: 15 min Cook: 4 hr 15 min Yield: 6 servings

Ingredients

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Directions

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 19, 2023, 07:12:47 PM
Apple Cider Doughnut Loaf Cake

This is the cake you bake on the weekend and then eat a slice of every evening (or morning) throughout the week.

 This cake is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week (perhaps alongside a mug of hot apple cider for the full autumn vibes).

The recipe is flexible—you can replace up to ½ cup (63 grams) all-purpose flour with whole wheat, use 2 Tbsp. flour instead of cornstarch, swap buttermilk for the sour cream, or use any neutral oil in place of the butter.

Oh, and thanks to the reduced cider that's incorporated into the batter and soaked into the warm cake, it actually tastes just like a farmstand cider doughnut.

What you'll need:

     Loaf Pan

    Pastry Brush

    Medium Saucepan

    Whisk

    Parchment Paper

Ingredients:

8 Servings

9 Tbsp. unsalted butter, divided, plus more for pan

1½ cups apple cider

½ cup sour cream

1 tsp. vanilla extract

1¼ cups plus 2 Tbsp. (172 g) all-purpose flour

2 Tbsp. (15 g) cornstarch

1¼ tsp. baking powder

½ tsp. baking soda

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

1 tsp. ground cinnamon, divided

½ tsp. freshly grated nutmeg, divided

2 large eggs, room temperature

1 cup (200 g) sugar, divided

Preparation:

Step 1

Place a rack in middle of oven; preheat to 325°. Lightly butter an 8½x4½" or 9x5" loaf pan. Line with parchment paper, leaving overhang on both long sides. Bring cider to a boil in a medium saucepan over medium-high heat.

Reduce heat and simmer until cider is reduced to ¾ cup, 8–10 minutes. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside.

Step 2

Melt 8 Tbsp. butter in same saucepan (no need to clean) over low heat. Let cool slightly.

Step 3

Whisk flour, cornstarch, baking powder, baking soda, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a medium bowl to combine.

Step 4

Vigorously whisk eggs and ¾ cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan.

Step 5

Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin.

Step 6

Scrape into pan and set on a rimmed baking sheet. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60–80 minutes. Transfer pan to a wire rack and poke top of cake all over with a toothpick. Spoon 3 Tbsp. reserved reduced cider over; let cool 10 minutes.

Step 7

Meanwhile, mix a big pinch of salt, remaining ¼ cup (50 g) sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a small bowl. Melt remaining 1 Tbsp. butter in reserved saucepan and mix into remaining 1 Tbsp. reduced cider.

Step 8

Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides. Brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar). Remove parchment and let cool completely before slicing.

Do ahead: Cake can be made 4 days ahead. Store tightly wrapped at room temperature.

Title: Re: What's for dinner? 2020
Post by: patricia19 on October 22, 2023, 12:07:15 AM
Classic Pot Roast

By Sip and Feast...October 19, 2023

Classic pot roast with tender braised beef and chunky carrots and potatoes is loaded with comforting flavor and is easy to make. Since it calls for a relatively inexpensive cut of beef, it's also budget-friendly making it a real homerun!

INGREDIENTS WITH GRAM AMOUNTS

4 pounds (1800g) chuck roast - tied
2 1/2 (12g) teaspoons salt
1/2 teaspoon pepper
2 tablespoons (28g) vegetable oil
1/4 cup (56g) olive oil
2 large yellow onions - cut into large pieces
8 cloves garlic - chopped
3 tablespoons (42g)  tomato paste
1/4 cup (30g) all-purpose flour
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock - divided
2 large bay leaves
2 tablespoons (28g) Worcestershire sauce
10 sprigs thyme - tied
1 1/2 pounds (680g) red or small yellow potatoes - cut into large chunks
2 pounds (908g) carrots - cut into 3-inch chunks
3 tablespoons flat-leaf parsley - minced, garnish
salt and pepper - to taste

How to make it

1.  Preheat the oven to 325f and set the rack to the middle of the oven allowing enough room to accommodate a Dutch oven and its lid. Chop 8 cloves of garlic and slice 2 large onions into large pieces. Cut 2 pounds of carrots and 1 1/2 pounds of small potatoes into large chunks. Mince 3 tablespoons of flat-leaf parsley and set aside

2.   Using kitchen twine, tie up a 4-pound chuck roast, or ask your butcher to tie it up for you. Heat a large pan to medium heat, then pat the chuck roast dry with paper towels and season with 2 1/2 teaspoons of salt and 1/2 teaspoon of pepper.

3.   Add 2 tablespoons of vegetable oil to the pan along with the chuck roast and sear until browned on all sides (about 15 minutes total). Remove from the pan and allow the roast to rest on a plate.

4.   Add 1/2 cup of homemade beef stock (or low sodium storebought beef stock) to the pan and use a flat wooden spoon to dislodge the brown bits from the pan. Add the pan sauce to a bowl with 1 1/2 cups of beef stock and set aside.

5.   Heat a large Dutch oven to medium heat and add 1/4 cup of olive oil along with the onions and a pinch of salt and cook for about 10 minutes or until the onion is translucent.

6.  Add 3 tablespoons of tomato paste and cook for 3 minutes, then add 1/4 cup of all-purpose flour and mix for about 1 minute or until the white flour specks are gone.

7.  Add the beef stock, 1 1/2 cups of dry red wine, 10 sprigs of thyme (tied), 2 large bay leaves, and 2 tablespoons of Worcestershire sauce to the pot and bring to a boil while stirring to break up any clumps of flour.

8.  After 2 minutes of boiling, add the roast to the pot.
   
9.  Cover the pot and place into the oven to roast for 1 1/2 hours.

10. After 11/2 hours, remove the pot and uncover it. Quickly add the potatoes and carrots to the pot and cover again. Return it to the oven for another 2-2 1/2 hours.

11.  After 2 1/2 hours or once the meat reaches an internal temperature of 200-210f, remove the pot from the oven.

12.  Transfer the pot roast, carrots, and potatoes to a serving plate and tent with foil. Remove and discard the bay leaves and thyme. If desired, de-grease the sauce by using a ladle to remove the fat, or by laying paper towels on top of the sauce to absorb some of the fat.

      By this point, the sauce will be quite thick thanks to the flour, but to make it even thicker, use an immersion blender or ladle the sauce into a countertop blender to blend the softened onions and a few potatoes.

      You can also heat the pot with sauce over medium-high heat to reduce it until it coats the back of a spoon or use a slurry of flour and water or cornstarch and water.

      The roast can be shredded or cut into chunks and mixed with sauce before serving.

      Discard any large pieces of fat before serving, and season the carrots and potatoes with salt and pepper to taste. Garnish with the parsley, serve, and enjoy!

Top Tips:

    Tie the beef. Use kitchen twine to tie up the roast or ask your butcher to tie it for you. Doing so will create a more even shape of the roast which will allow for even searing and braising. 

Frequently Asked Questions

Should vegetables be on the top or bottom of the pot roast?

I recommend adding the vegetables (carrots and potatoes) to the top and sides of your pot roast and only do so after the roast has cooked for the first 1 1/2 hours so that they do not get too mushy.
Use homemade stock. To achieve restaurant quality taste, I suggest using homemade beef stock. You'll get superior results every time!

Serving. I like to cut the pot roast into chunks and serve it on a plate with a few carrots and potatoes topped with the thickened pot roast sauce. If preferred, you can shred all the pot roast before serving and toss with the sauce.

What's the best way to thicken my pot roast sauce?

I used flour to thicken the sauce, but you can omit it and opt for another method. Once the pot roast is fully cooked, transfer it to a plate along with the vegetables. The sauce will be left in the pan and can either be heated over medium-high heat to thicken, or you can use an immersion blender or ladle into a countertop blender and puree a few potatoes along with the sauce to thicken it.

You can also make a slurry using 1-2 tablespoons of cornstarch and a few tablespoons of water or 2-3 tablespoons of flour and water, mix together, and add to the simmering sauce. The cornstarch mix will thicken it more quickly (1 minute) than the flour slurry (~3 minutes) and cornstarch has about double the thickening power of flour.




Title: Re: What's for dinner? 2020
Post by: patricia19 on October 26, 2023, 05:52:38 PM
Lauren's Indian Chicken (Cranberry Chicken):

It's an odd recipe, but everyone who tries it loves it!

Ingredients:

1 large pack chicken thighs (boneless, skinless)
1 bottle French dressing
1 can whole berry cranberry sauce
1 pack Lipton onion soup mix

Preparation:

Place chicken thighs in 9x13 pan and poke holes in it to allow it to absorb the sauce.  Mix together other 3 ingredients in a bowl and pour over the chicken.  Put in 350F oven for 50-60 minutes. Serve

Title: Re: What's for dinner? 2020
Post by: patricia19 on October 26, 2023, 05:54:09 PM
Copycat Applebee's Fiesta Lime Chicken (from Cathy):

4 pieces of chicken (could also use boneless, skinless thighs)
1/2 cup Shredded Colby Jack Cheese

Marinade:
1/2 cup water
3 Tbls. Lime juice
2 Tbls. Soy Sauce
1/2 Tbls. Worcestershire Sauce
3 cloves garlic, minced
1/4 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder

Mexican Ranch Dressing:
1/4 cup ranch dressing
1/4 cup sour cream
1/4 cup salsa
1 Tbsp lime juice
1 clove garlic, minced

In a Ziplock bag, combine all marinade ingredients with chicken. Refrigerate and marinate for at least 8 hours and up to 24 hours. In the meantime, prepare ranch dressing and mix until smooth. Refrigerate.
Remove Chicken from marinade, and Grill or use a stovetop grill pan to grill. When chicken is thoroughly cooked, top each piece of chicken with some shredded Colby jack cheese and the Mexican ranch dressing. Serve immediately.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 30, 2023, 07:07:39 PM
Today we're making soft apple biscuits together, a light and easy-to-prepare cookie that is perfect for breakfast or a daily snack. These soft biscuits are perfect for a delicious and authentic homemade dessert, because one apple biscuit leads to another!

This recipe is quick and easy to make: the soft biscuits are served in just 30 minutes. When the cookies are ready, store them in a tin can or airtight container to keep them soft and always as fresh as freshly baked for several days.

INGREDIENTS

2 eggs
100 grams of sugar
100 grams of butter
350 grams of flour 00
1 sachet (16 g) of baking powder
2 apples
Powdered sugar to taste
Cinnamon powder to taste

Step by step recipe:

2 eggs.
Beat with a mixer.
100 g of sugar.
A pinch of salt.
Beat well.
100 g soft butter.
Beat well.
Gradually add 350 g of flour.
16 g baking powder.
As soon as the dough becomes thicker, we will start working with a spoon.
Peel and chop 2 apples.
Pour the apples into the batter.
Mix well.
Line a baking sheet with parchment.
Shape the biscuit with a spoon.
Put in the oven at 180 ° C for 20 minutes.
Sprinkle with powdered sugar (optional).
Good Appetite!
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 30, 2023, 08:16:11 PM
Homemade Hamburger Helper

By Averie Cooks September 20, 2023

Serves 6

Homemade Hamburger Helper - You can kiss the store bought stuff goodbye because my homemade recipe for classic cheeseburger pasta is EASY, ready in 30 minutes, and made in ONE skillet! There's saucy cheesy pasta and juicy ground beef in every bite making this a family FAVORITE comfort food recipe. PERFECT for busy weeknights!   

Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes

Ingredients

    1 to 2 tablespoons olive oil
    1 pound lean ground beef (I recommend 90/10 or 93/7 so you don't have to drain excess fat)
    1 small yellow onion, diced small (white onion may be substituted)
    1 teaspoon paprika (or smoked paprika)
    1/2 teaspoon salt, or to taste
    1/2 teaspoon freshly ground black pepper, or to taste
    1 teaspoon garlic powder OR about 2 finely minced garlic cloves
    2 teaspoons all-purpose flour
    8 ounces small-shaped dry uncooked pasta* (See Notes)
    2 ½ cups reduced sodium beef broth
    ½ cup tomato puree
    1 teaspoon Dijon mustard (honey mustard may be substituted; I don't care for yellow mustard here)
    1 heaping cup shredded sharp cheddar cheese, and optionally 1/2 cup more for sprinkling on top
    ¼ cup sweet pickle relish OR diced sweet gherkins OR 1 teaspoon granulated sugar, optional
    2 tablespoons green onions, sliced thin; optional for garnishing

Instructions

    To a large high-sided skillet, add the olive oil, ground beef, onion, evenly season with the paprika, salt, pepper, and saute over medium-high heat to cook the beef and soften the onion. Stir, flip, and crumble the beef frequently as it cooks to ensure even cooking; about 5 minutes.

    Add the garlic and cook for 1 minute; stir nearly constantly.

    Evenly sprinkle with the flour, stir to combine, and cook for 1 minute; stir nearly constantly.

    Tip - Flour is used to thicken the sauce a bit later on.

    Add the pasta,  make sure to only add half of a 16 ounce box, or 2/3rds of a 12 ounce box), reduced sodium beef broth (tip - you may substitute with reduced sodium vegetable or chicken broth, or even water as a last resort but make sure to add more salt and extra seasonings if using water), tomato puree (tip - tomato puree is different from tomato sauce which is a bit thinner although would still work, but do not use tomato paste because it's too thick), Dijon mustard, stir to combine, and cover with a lid.

    Bring it to a boil, and once boiling, remove the lid, and stir well.

    Cover it again, reduce the heat to low (or as needed so mixture is simmering gently), and allow mixture to simmer for about 15 minutes, or until pasta is cooked to al dente and all liquid has been absorbed, or absorbed to your liking and pasta is done. For those who want a saucier final dish, cut the simmering time short by a couple minutes (or add an extra 1/3 cup broth or extra tomato puree). .

    Add the heaping cup of shredded cheese (tip - shred your cheese by hand for optimal melting) and the optional sweet pickle relish (or diced gherkins or teaspoon of sugar) and stir to combine. Flavor Tips - I love the sweet-and-tangy dimension but if you don't, simply omit the relish or diced gherkins.

If you are omiting you may consider adding 1 teaspoon granulated sugar to help balance the acidity of the tomato puree and overall savory aspect of the dish, however the sugar is also optional and to taste. Make sure to check for seasoning balance and if desired, add more salt, pepper, paprika, garlic or onion powder, etc.

    Optionally, for those who want a cheesier final dish, evenly sprinkle an additional 1/2 cup or so of shredded cheese over the top, and cover with the lid for a couple minutes to help encourage the cheese to melt.

    Optionally garnish with green onions and serve immediately. Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave.

Notes

*Best Pasta Shapes for the recipe

    cavatappi (what I used)
    small elbow macaroni (the next most logical choice because it's common and easy to find)
    small shells (the next logical choice because it's common and easy to find)
    penne
    ziti
    rigatoni
    rotini
    small wheels
    ditali.
Title: Re: What's for dinner? 2020
Post by: patricia19 on October 31, 2023, 07:55:58 PM
For the guys and like-minded gals out there;

Bacon Potato-Chip Chocolate Cookie...By Martha Stewart Test Kitchen...Updated on August 4, 2020

Prep Time: 25 mins Total Time: 1 hr 10 mins Yield: 20

In the venerable tradition of kitchen sink and compost cookies aka cookies with lots of (unexpected) add-ins, comes these salty-sweet treats. We use dark chocolate to balance the saltiness of the bacon pieces and potato chips.

Ingredients

    1 cup all-purpose flour

    ½ teaspoon baking soda

    ¼ teaspoon coarse salt

    1 stick unsalted butter, room temperature

    ⅓ cup packed light-brown sugar

    ⅓ cup granulated sugar

    ½ teaspoon pure vanilla extract

    1 large egg

    8 slices cooked bacon, 3 slices cut crosswise into 20 pieces, remaining 5 slices finely chopped (½ cup)

    ¾ cup chopped dark chocolate (4 ounces)

    2 cups coarsely crushed salted potato chips




 Directions

    Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Beat together butter and sugars with a mixer on medium-high until fluffy, about 2 minutes. Add vanilla and egg, and beat on medium until combined.

    Add flour mixture and beat on low until just combined. Stir in finely chopped bacon, chocolate, and potato chips.

    Roll dough into 20 balls (about 2 tablespoons each). Place cookies 2 inches apart on two parchment-lined baking sheets, flatten with the palm of your hand, and top each piece with a slice of bacon. Bake until golden, 13 to 15 minutes. Let cool completely on baking sheet on wire rack.

Title: Re: What's for dinner? 2020
Post by: patricia19 on November 01, 2023, 05:56:18 PM
Slow Cooker Salsa Chicken

Introduction: This is THE most popular recipe on Recipes. We've added more vegetables and drastically reduced sodium to improve it.


Minutes to Prepare: 5 Minutes to Cook: 480 Number of Servings: 8

Ingredients

    2 pounds (32 ounces) chicken breasts, boneless and skinless
    1 cup salsa, homemade or purchased
    1 cup petite diced canned tomatoes (choose low-sodium)
    2 tablespoons Taco Seasoning
    1 cup onions, diced fine
    1/2 cup celery diced fine
    1/2 cup carrots, shredded
    3 tablespoons sour cream, reduced fat


Tips

Directions

Salsa Chicken is easy to make; just put all the ingredients in a slow cooker and let the machine do the work. There are infinite variations, and your family is guaranteed to like each one.
6-8 hours to prepare; 15 minutes of active cooking time
Makes 8 one-cup servings of chicken.


Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 02, 2023, 12:58:13 PM
15-Minute Skillet Sesame Chicken with Broccoli

From Averie Cooks

15-Minute Skillet Sesame Chicken with Broccoli - HEALTHIER sesame chicken that isn't breaded or fried! You won't miss the fat or calories in this FAST and EASY version loaded with Asian-inspired flavors! You can happily skip takeout now!!

Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Yield 6 Servings

Ingredients

    1 1/2 teaspoons cornstarch
    1 1/2 teaspoons cold water
    1/2 cup honey
    1/4 cup low-sodium soy sauce
    1/4 cup ketchup
    2 tablespoons rice vinegar or apple cider vinegar
    3 to 5 cloves garlic, finely minced or pressed   
    1 to 2 teaspoons ground ginger
    2 to 3 tablespoons sesame oil
    1 tablespoon olive oil
    1.25 to 1.50 pounds boneless skinless chicken breast, cut into bite-sized pieces and seasoned with salt and pepper to taste
    about 4 to 5 cups broccoli florets, seasoned with salt and pepper to taste
    sesame seeds, to taste for garnishing

Instructions

    To a small bowl, add the cornstarch, water, and stir to dissolve; set slurry aside.
    To a medium saucepan, add the honey, soy sauce, ketchup, vinegar, garlic, ginger, and bring to a boil over medium-high heat.
    After the mixture is boiling, add the cornstarch slurry, whisk to combine, and allow the     sauce to boil and thicken for 2 to 3 minutes; whisking nearly constantly. After sauce is as thick as desired, remove from the heat and set aside.
    To a large skillet, add the oils, chicken, season with salt and pepper, and cook over medium-high heat for about 5 minutes, or until chicken is cooked through; stir and flip intermittently so the chicken cooks evenly.
    Push chicken to one side of the skillet and add the broccoli to the other side (it looks like a ton but it shrinks in volume by nearly half), pour the sauce mostly over the chicken and add a few tablespoons over the broccoli, cover skillet, turn the heat to medium-low, and allow the broccoli to steam for 3 to 5 minutes, or until as crisp-tender as desired.
    Uncover skillet, and if desired, simmer uncovered for another 1 to 3 minutes, to reduce some of the sauce volume. Garnish with sesame seeds and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 days.

Notes

Recipe is best fresh but will keep airtight in the fridge for up to 5 days.

Title: Re: What's for dinner? 2020
Post by: patricia19 on November 02, 2023, 01:11:23 PM

Instant Pot Chicken Breast (Fresh or Frozen)

From: A Mindful Mom 4/23/2023

Instant Pot Chicken Breast
Use this recipe for Instant Pot Chicken Breast to cook fresh or frozen chicken breasts, resulting in tender, juicy chicken every single time!

Prep Time: 2 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 12 minutes minutes
Servings: 12

Ingredients

    ▢ 3 pounds chicken breasts (fresh or frozen) see notes on timing
    ▢ 1 cup pineapple juice or chicken broth use 1.5 cups if using an 8 quart instant pot
    ▢ 1 tablespoon minced garlic
    ▢ 2 teaspoons kosher salt 1 teaspoon if using chicken broth

Instructions

    Place chicken breast(s) into the inner pan of the Instant Pot. Sprinkle the chicken with salt. Pour the pineapple juice over the chicken breast and add the minced garlic. (Use 1 cup of liquid for a 3 or 6-quart Instant Pot and 1.5 cups of liquid for an 8-quart Instant Pot.)

    Close the lid and turn the vent to the closed (sealed) position.
    Set Cook Time BASED on Size of the Largest Chicken Breast (The cook time is for what each chicken breast weighs--not what the TOTAL weight is)
   
Small Chicken Breast (6-ounce chicken breasts) set time for 6 minutes on high pressure for fresh/ 10 minutes on high pressure for frozen
   
 Medium Chicken Breast (8-ounce chicken breasts) set time for 7 minutes on high pressure for fresh/11 minutes on high pressure for frozen
 
  Large Chicken Breast (10-ounce chicken breasts) set time for 8 minutes on high pressure for fresh/12 minutes on high pressure for frozen
   
Once the cooking time has elapsed, allow the pressure to release naturally on its own for at least 10 minutes. Then do a quick release of pressure if needed.
 
 Remove the chicken from the liquid and rest for 5-10 minutes.
 
 Serve as desired.

To Shred Instant Pot Chicken

    Prepare chicken as the recipe directs above. Once cook time has elapsed and pressure has been released naturally for at least 10 minutes, remove the cooked chicken breast from the instant pot and drain off all but ½ cooking liquid.

Add chicken and reserved liquid back into the inner pot or a large mixing bowl and shred with two forks or a handheld mixer on medium speed. You can also shred in a stand mixer on low speed.

Equipment Needed

    Electric Pressure Cooker (6 or 8 quart)

Notes
Determining Cook Time: I use organic chicken breasts. Each breast is about 6-8 ounces. So if your chicken breasts are larger, you need to increase the time by 1-2 minutes. Just be sure to reach 165 degrees F for doneness (It can come out of the pressure cooker at 160-162 and will raise to 165 as it rests.)

If the chicken is not cooked to at least 160 degrees, place the lid back on the pressure cooker and set the cooking time for 1-3 minutes based on how many degrees it needs to raise.

Pineapple Juice: Use canned, not refrigerated, pineapple juice for best results. If you don't have pineapple juice, use chicken broth/stock.

Poultry Setting: You do NOT need to use the poultry setting, just high pressure. (Hit manual or pressure cook and adjust the pressure to high and set time.)

Seasoning: Feel free to season the chicken breast with Seasoned Salt, Taco Seasoning, or simply salt and pepper if desired. You can also use 1 teaspoon garlic powder in place of minced garlic.

Storing: Cooked Chicken Breast will keep in the refrigerator for 3 days. Or can be frozen for up to 3 months. To freeze, it is best to shred the chicken and then allow the chicken to cool completely. Once cooled, seal in freezer-safe bags and freeze for future use.


Title: Re: What's for dinner? 2020
Post by: patricia19 on November 02, 2023, 08:59:23 PM
Harvest Salad from Hamilton Beach                                                                                                                                                                                                            
Ingredients
    1 2 1/2-pound kabocha squash
    1 medium apple, sliced
    3 large handfuls arugula
    1 tsp. coriander, ground
    1 garlic clove grated
    1/4 cup pomegranate arils
    1 tbsp balsamic glaze for drizzling
    3 tbsp lemon juice, fresh
    1 pinch cayenne
    1/4 tsp cinnamon, ground
    1 tbsp freshly chopped sage
    1 tbsp freshly chopped thyme
    1 tsp salt
    1/4 cup olive oil
    1/4 cup roasted pumpkin seeds
    1/4 cup candied pecans

Directions

    Turn on your Hamilton Beach® Electric Indoor Searing Grill to 400 degrees as you prepare the squash. Optional: I use a cast iron grill pan on the stove.

Slice the squash vertically down the middle and remove the seeds from the center.
   
Cut into 1 1/2" slices and then place them on the grill for 5 minutes.

After 5 minutes flip each piece and grill again for another 5-10 minutes or until the squash is tender.

While it's grilling prepare the rest of the salad by placing the arugula in a medium sized bowl and slicing the apple.

Prepare the dressing by combining grated garlic, lemon, olive oil, cayenne, cinnamon, coriander, sage, thyme, and salt and pepper.

When the squash is finished grilling transfer the slices to the bowl of arugula and finish assembling the salad with the sliced apples, candied pecans, pumpkin seeds, pomegranate arils, additional fresh lemon juice, and then drizzling the top with balsamic glaze.

Finish with freshly cracked salt and pepper and toss well before serving. Enjoy!

Makes: 4 servings
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 04, 2023, 02:09:13 PM
Air Fryer Garlic Parmesan Chicken... From Life in the Lofthouse

Prep Time 10 minutes
Cook Time 12 minutes
Servings 3

Ingredients

    2 Tablespoons grated Parmesan cheese
    2 Tablespoons white vinegar
    1 Tablespoon extra-virgin olive oil
    2 teaspoons lemon juice
    1 teaspoon garlic powder
    1/2 teaspoon dried oregano
    1/2 teaspoon onion powder
    1/4 teaspoon crushed red pepper flakes
    salt and pepper, to taste
    1-pound boneless, skinless chicken breasts (pounded to an even thickness)

Instructions

    In a medium-size bowl, mix the Parmesan cheese, vinegar, olive oil, lemon juice, and all seasonings together. Mix well.

Pound each piece of chicken, with a meat mallet or rolling pin, to flatten and tenderize. Take each piece of chicken and dredge into the mixture, coating both sides.

    Spray the insert of an air-fryer with non-stick spray. Place chicken breasts inside in one even layer. (Don't let chicken overlap.) Air fry at 375 degrees F. for 12 minutes. Let chicken rest a a couple of minutes before serving. Enjoy!

Title: Re: What's for dinner? 2020
Post by: patricia19 on November 04, 2023, 02:21:49 PM
Instant Pot Chili



This easy recipe for Instant Pot Chili is made with beef, beans, and rich tomato sauce. It comes together quickly, yet this hearty chili tastes like it has been simmering all day long!

Author: Kristen Chidsey

Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Pressure Time: 25 minutes minutes
Total Time: 45 minutes minutes
Servings eight

Ingredients

    ▢ 2 pounds 85/15 ground beef or ground bison, turkey, or chicken
    ▢ 1 small yellow onion diced
    ▢ 1 tablespoon minced garlic
    ▢ ½ cup light lager beer such as Coors or Corona
    ▢ 1-1½ cups low-sodium beef stock see recipe note
    ▢ 2 tablespoons Chili Seasoning Blend
    ▢ 2 (15 oz) cans kidney beans rinsed and drained
    ▢ 1 teaspoon Worcestershire sauce
    ▢ 28 ounces crushed tomatoes

Instructions

    Turn your instant pot to the saute function and allow it to heat up until it reads "Hot." Once heated, add in the ground beef and diced onions and cook until the meat begins to brown and the onions start to soften, breaking up the meat as it browns. This is about 5 minutes.

Add in the minced garlic and saute for 1-2 minutes longer, or until the meat is fully browned. Turn Instant Pot OFF.

Drain off any excess grease and return inner pot to Instant Pot.

Add in beer and scrape up the browned bits off the inner pot. This step is REALLY important--if you leave too many browned bits on the inner pot, your pressure cooker may not come to pressure correctly.

Add in the beef broth, chili seasoning, beans, and Worcestershire sauce, and stir well to combine. Pour the crushed tomatoes on the chili, but do not stir in. They will naturally mix into the chili and that is okay.

Place the lid on the Instant Pot, being sure the venting valve is locked or pointed to "sealing." Set to cook on high pressure for 15 minutes by selecting manual or pressure cook and using the +/- buttons to adjust the time.

Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes. Remove the lid, stir, and dish up as desired.

Equipment Needed

    Electric Pressure Cooker (6 or 8 quart)

Notes

Beer: Use a light lager, like Coors or Corona. In place of beer, feel free to use wine or additional beef stock.

For Gluten-Free Instant Pot Chili: Be sure Worcestershire sauce is gluten-free and use gluten-free beer, wine, or stock in place of the beer.

Meat: Ground chicken, turkey, or beef can be used for this Instant Pot Chili recipe. For the best flavor use 85/15 fat percentage but lean beef works well too. You will just need to add 1 teaspoon of oil before sauteing the meat.

Storage: Store chili in a sealed container for 3 days in the fridge or up to 3 months in the freezer.

For the Chili Blend Use: 1 tablespoon chili powder, 1 teaspoon cumin, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon pepper.
Amount of Broth: For a thinner chili, use up to 1 & ½ cups of beef broth. For a thicker chili, use only 1 cup of broth.

Title: Re: What's for dinner? 2020
Post by: patricia19 on November 04, 2023, 02:30:26 PM
Crustless Pumpkin Pie

From Averie Cooks

Crustless Pumpkin Pie

Crustless Pumpkin Pie - The EASIEST pumpkin pie you'll ever make because there's no crust!! One bowl, no mixer, and the pie is PERFECTLY flavored with plenty of pumpkin spice and everything nice! Put this pie on your holiday menu!!   


The EASIEST pumpkin pie you'll ever make because there's no crust!! One bowl, no mixer, and the pie is PERFECTLY flavored with plenty of pumpkin spice and everything nice! Put this pie on your holiday menu!!

Prep Time
5 minutes
Cook Time
35 minutes
Chill Time
4 hours
Total Time
4 hours 40 minutes


Ingredients

    1 cup pumpkin puree   
    2 large eggs
    1 cup evaporated milk
    1/2 cup Bisquick (or similar complete pancake mix)   
    1/2 cup granulated sugar
    2 tablespoons light brown sugar, packed
    1 tablespoon unsalted butter, softened
    2 teaspoons vanilla extract
    2 teaspoons pumpkin pie spice
    1 teaspoon cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    whipped topping or whipped cream, for serving


Instructions

    Preheat oven to 350F and spray a 9-inch glass pie plate with cooking spray; set aside.
    To a large bowl, add all the ingredients (except the whipped topping) and whisk well to combine.       Pour into prepared pie plate.

    Bake for about 35 to 40 minutes, or until pie is set in the center, not jiggly, and a toothpick inserted in the center comes out clean.
    Allow pie to cool at room temp for about 30 minutes.
    Cover and allow pie to chill in the fridge for about 3 to 4 hours, or sufficiently chilled.
    Serve with whipped topping or whipped cream.

Notes

Note: I like pumpkin desserts to have plenty of pumpkin spice and oomph so they don't taste bland. If you prefer more muted flavors, reduce the amount of spices and/or omit adding the additional cinnamon, ginger, and cloves.

Storage: Pie will keep airtight in the fridge for up to 5 days.


Title: Re: What's for dinner? 2020
Post by: patricia19 on November 04, 2023, 03:07:47 PM
Creamed Corn Casserole

Averie Cooks

Creamed Corn Casserole — The EASIEST holiday side dish you'll ever make! This CREAMY, cheesy corn casserole is a simple stir-and-bake affair that can be made in advance! The texture is a cross between a souffle and cornbread. Slightly gooey, slightly firm, and pairs perfectly with your favorite Thanksgiving, Christmas, and Easter dishes!      


Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes

Ingredients

    1/2 cup yellow cornmeal
    1/2 cup all-purpose flour
    2 teaspoons granulated sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon onion powder
    1/2 teaspoon garlic powder
    1/2 teaspoon salt
    1/4 teaspoon pepper
    15-ounce can whole kernel corn, drained
    15-ounce can creamed corn, do not drain
    1 cup heavy cream
    2 large eggs, lightly beaten
    1/2 cup unsalted butter, melted
    1 cup shredded white cheddar cheese*, divided
    Chives, optional for garnishing

Instructions

    Preheat oven to 350F and spray a 2 1/2 quart ceramic baking dish (or similar sized baking dish ranging from 2 to 3 quarts, a 9x9-inch square baking pan may also be used noting the baking time will likely be reduced if using a metal pan) very well with cooking spray; set aside.

    To a large bowl, add the cornmeal, flour, sugar, baking powder, onion powder, garlic powder, salt, pepper, and whisk to combine; set the dry ingredients aside. Note - Yellow cornmeal is not the same as corn flour nor corn starch. You want yellow cornmeal (or 'corn meal' as it can be spelled) for this recipe.

    To a separate large bowl, add the drained whole kernel corn, creamed corn, heavy cream, melted butter, half the shredded white cheddar cheese*, and whisk to combine. Note - I recommend heavy cream but if you want to reduce the fat a bit, half-and-half will work. I do not recommend milk because the dish will be lacking richness.

    Add the dry ingredients to the wet, and stir to just combine; don't overmix.

    Turn the batter out into the prepared pan, smooth the top with a spatula, and bake for about 40 minutes, or until the top is set. Baking Tips - The edges may be very lightly golden, and while it may be a bit jiggly in the center, it needs to be set like a muffin top needs to be set, even if a little fragile looking.

If the corn casserole is watery looking or sloshing around, it needs to bake longer. However, don't overbake. The texture of a corn casserole is somewhat like pudding or a souffle, not totally hard like corn bread and even softer than Thanksgiving stuffing is how we like to serve it.

    Remove from the oven, evenly sprinkle the remaining half cup of cheese, and bake for an additional 5 minutes, or until the cheese has melted. Note - This step is only to melt the cheese on top; the interior of the casserole needs to be already set and done before adding the cheese.

    Allow the corn casserole to cool momentarily before optionally garnishing with chives and serving. Extra corn casserole will keep airtight in the frdge for up to 5 days. While I don't love
freezing/thawing it because the delicate texture will change, you can freeze it airtight for up to 3 monhts. Reheat gently in the microwave.

Notes

*I am definitely partial to white cheddar for this recipe because it adds just the right flavor, and white cheddar cheese melts nicely but isn't gooey and stretchy like mozzarella is, and the pale color is a nice match for the rest of the dish in comparison to traditional cheddar which is usually bright orange and is a little visually shocking for the recipe. If you absolutely need to substitute, I would go with a Monterrey Jack, Havarti, or Provolone.

Title: Re: What's for dinner? 2020
Post by: Amy on November 04, 2023, 03:50:33 PM
Patricia, I had to look up kabocha squase, never heard of it before, now I know. Same with sweet potato squash, I was picking up apples at the Mennonite market ,saw a funny looking squash and that is what it was. Girl said they are very tasty!

What does sweet potato squash taste like?
The delicata squash has a moist, creamy yellow flesh that tastes and smells like a blend of corn, butternut squash and sweet potato. It is often referred to as the sweet potato squash. They are best eaten when steamed or baked.

Title: Re: What's for dinner? 2020
Post by: Amy on November 05, 2023, 06:56:52 AM
Ham and Potato Cheddar Soup

This hearty and delicious soup is full of ham, potatoes, veggies, and real cheddar cheese. It is so good and has become an instant favorite at our house!

Preparation : 15
Cooking : 15
Total : 30 min
Yield : 6

Ingredients

2 cups potatoes (peeled and diced)
2 cups chicken broth
1/2 cup carrot (sliced)
1/4 cup onion (chopped)
1/4 cup butter (cubed)
1/4 cup all-purpose flour
2 cups 2% milk
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sharp shredded cheddar cheese (8 ounces)
1-1/2 cups ham (cubed cooked)
1 cup corn

Recipe

In a large saucepan, combine the potatoes, chicken broth, carrot, and onion. Bring to a boil. Reduce heat and cover and cook for 10-15 minutes or until potatoes are tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt, and pepper. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir the mixture into the potatoes and chicken broth. Stir in cheese until melted. Add ham and corn. Heat through.

Nutrition

calories : 383 kcal
carbohydrate : 24 g
protein : 18 g
fat : 24 g
saturatedFat : 15 g
cholesterol : 73 mg
sodium : 875 mg
fiber : 3 g
sugar : 6 g
servingSize : 1 serving

Title: Re: What's for dinner? 2020
Post by: patricia19 on November 05, 2023, 11:14:08 AM
Amy, I had to look it up as well, and I recognized it by the sweet potato name. We always had it either roasted piecemeal or in a soup or stew. I'm more familiar these days with either a butternut or acorn.

Your ham and corn soup sounds both promising and familiar, but we never had the cheese with it. That's what we called corn chowder when I was growing up.

Cheese was either a canape, in mac and cheese, not the box kind, or in a sandwich. Often, there would be small amounts of different types of cheese with grapes, apple slices, and crackers of various sorts. We, many times, would have this on Sunday mornings, and when we came home, there would be eggs, bacon with biscuits and gravy. I don't believe we had recipes for items like biscuits or gravy; you just mixed it up and served.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 05, 2023, 11:52:07 AM
Softbatch Cream Cheese Chocolate Chip Cookies

By Averie Cooks... Yield: 28 cookies

Softbatch Cream Cheese Chocolate Chip Cookies
Cream Cheese Chocolate Chip Cookies — These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious! I like to make mine using a combination of chocolate chips and chunks, and you can even use M&M's in these!    

Prep Time 10 minutes Cook Time 8 minutes Chill Time 2 hours Total Time 2 hours 18 minutes


Ingredients

    1/2 cup (1 stick) unsalted butter, softened
    1/4 cup cream cheese, softened*
    3/4 cup light brown sugar, packed
    1/4 cup granulated sugar
    1 large egg
    2 teaspoons vanilla extract
    2 1/4 cups all-purpose flour
    2 teaspoons cornstarch
    1 teaspoon baking soda
    1/4 teaspoon salt, optional and to taste
    2 1/4 cups semi-sweet chocolate chips or chunks**

Instructions

 1.)   To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).

 2.)   Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.

 3.)   Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.

 4.)   Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

 5.)   Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).

 6.)   Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool.
 
7.)   Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.***
   
8.)   Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Notes

*Use cream cheese in a block or spreadable, don't use fat-free, light or whipped.

**I used 1 cup chips and 1 1/4 cups chunks.

***The cookies I make are baked with dough that has been chilled overnight,






Title: Re: What's for dinner? 2020
Post by: Amy on November 05, 2023, 12:10:39 PM
Oh boy Patricia, I sure hope these are calorie free....how can a person just eat one? :2funny:
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 05, 2023, 03:01:19 PM
That's why she recommends only baking a few at a time...if you can.  ;)  :thumbup:   
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 06, 2023, 01:41:15 PM
Glazed Pork Loin Roast

By Averie Cooks...Yield 8

Glazed Pork Loin Roast — Pork loin is first coated in a FLAVOR-PACKED dry spice rub, then topped with a tangy brown sugar glaze before being roasted. EASY enough to make on busy weeknights, but IMPRESSIVE enough to serve to guests or make for the holidays!

Prep Time 15 minutes Cook Time 55 minutes Additional 5 minutes Total Time 1 hour 15 minutes

Ingredients

Pork Loin

    3 pounds boneless pork loin, with fat cap on (select pork loin, do NOT use pork tenderloin)
    2 tablespoons olive oil

Dry Rub

    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 teaspoon dried thyme
    1 teaspoon dried rosemary
    1 teaspoon salt, or to taste
    1/2 teaspoon paprika
    1/2 teaspoon freshly ground black pepper, or to taste

Brown Sugar Glaze

    1/2 cup light brown sugar, packed
    1 1/2 tablespoons apple cider vinegar
    1 tablespoon all-purpose flour
    ¼ teaspoon ground dry mustard

Instructions

   1.) Preheat oven to 425F and spray a shallow roasting dish or sheet pan well with cooking spray; set aside.

  2.) Pork Loin - Lightly pat dry the pork loin with a paper towel. Do not remove the fat cap!

  3.) Gently score the top of the fat cap in a criss-cross pattern with a paring knife. This scoring helps give the brown sugar glaze a place to go and cling to.

   4.) Evenly drizzle the pork with the olive oil and rub it uniformly all over the pork.

   5.) Dry Rub - In a small bowl, combine all the ingredients, and mix with a small spoon to combine.

   6.) Evenly coat the pork all over with the dry rub, patting and packing it on so it adheres.

   7.) Roasting #1 - Place the pork in the prepared baking dish or on the sheet pan with the fat cap side up, and roast for 15 minutes. While the meat roasts, move on to step 8.
   
    8.)    Brown Sugar Glaze - While the pork is roasting, to a small saucepan, add all the ingredients, and heat over medium-low heat for about 90 seconds, whisking constantly, or until the sugar dissolves and a glaze forms.

Tips - A glaze will always seem thinner in the saucepan and while it's hot than when it cools, so make sure not to overheat it. However, if you do and it's a little too thick, that's ok because it will still adhere to the pork and will caramelize as the meat roasts.

If you love glaze like I do, consider making a double batch of the glaze. Use half to be spooned over the pork as indicated in the recipe, and the other half is great over sides like roasted vegetables, mashed potatoes, and more.

    9.) After 15 minutes of baking, turn the oven temp down to 375F.

   10.) Remove the roasting pan from the oven and carefully spoon the glaze over the top. If some drips off, that's okay, but try to keep it at the top, re-spooning it up as best you can.

   11.) Roasting #2 - Continue to roast for another 40 minutes, or until pork is done. Make sure you turned your oven down to 375F.

    Doneness TIps - I highly recommend checking the internal temperature of the pork with an instant read digital thermometer and do not guess. Pork is a protein that you cannot eat even a little raw, however overcooking it will result in a very dry and tough piece of meat that's undesireable.

 To avoid guesswork and for the best results, use a thermometer. Boneless pork loin is considered safe at 145F. However, you can pull the meat out when it's about 135-140F. The internal temp will continue to rise as the meat rests for about 5 to 10 minutes.

 Do not rush the resting process. This is important for both the internal temp to come up to a safe temp, and for the internal juices to redistribute before slicing and serving. Serve the pork loin with your favorite sides.

Notes

Leftovers - Extra pork loin will keep airtight in the fridge for up to 5 days and in the freezer for up to 3 months. Reheat gently in the microwave, or as desired.




Title: Re: What's for dinner? 2020
Post by: Amy on November 07, 2023, 04:14:07 PM
Million Dollar Chicken
PREP TIME
15 mins
COOK TIME
10 mins
TOTAL TIME
25 mins
SERVINGS
4 servings
Ingredients
4 skinless, boneless chicken breasts (about 1 1/2 pounds total)

Kosher salt and black pepper, to taste

4 ounces cream cheese, at room temperature

1/3 cup mayonnaise

1 cup freshly grated sharp cheddar cheese

4 strips bacon, cooked and crumbled

1/2 cup slivered almonds, lightly toasted

1/8 teaspoon garlic powder

4 green onions, thinly sliced, divided

Method
Preheat the oven to 400°F.
Place a large baking sheet on the middle rack to heat up as the oven preheats.

Pound the chicken:
Tear off a large sheet of parchment and set it nearby. Place one chicken breast in a zip-top bag, squeeze out the air, and seal. Use a rolling pin or meat mallet to pound the chicken to 1/2-inch thickness. Remove the chicken and place on the parchment, then repeat the process with the remaining chicken breasts. Season with salt and pepper.

Make the topping:
Combine the cream cheese and mayonnaise in a large bowl and use a large spoon to stir until smooth. Add the cheddar cheese, bacon, almonds, garlic powder, and half of the green onions and stir to combine.

Add the topping:
Spread the cream cheese mixture evenly over each piece of chicken. Remove the hot baking sheet from the oven and set on a stable, heatproof work surface. Lift the edges of the parchment and carefully transfer the chicken to the hot baking sheet.

Bake:
Bake until the cheese is melted and the internal temperature reaches 165°F, 10 to 15 minutes. Let rest for 5 minutes before garnishing with remaining green onions and serving.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a low oven.


Nutrition Facts (per serving)
680
CALORIES
48g
FAT
7g
CARBS
55g
PROTEIN
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 08, 2023, 03:15:31 PM
Rotisserie Chicken
How to cook a juicy, flavorful Rotisserie Chicken right in your oven.

Author: Kristen Chidsey....April 2023

Prep Time: 5 minutes minutes
Cook Time: 2 hours hours 30 minutes minutes
Total Time: 2 hours hours 35 minutes minutes
Servings: 6

Ingredients

    ▢ 3-4 pound chicken-gizzards removed
    ▢ 2 tablespoons canola oil or melted butter

For the Dry Rub

    ▢ 1 tablespoon kosher salt
    ▢ 2 teaspoons pepper
    ▢ 1 tablespoon garlic powder
    ▢ 1 tablespoon onion powder
    ▢ 1 tablespoon paprika
    ▢ 1 teaspoon dried thyme
    ▢ dash of cayenne pepper

Instructions

    Preheat the oven to 300 degrees F.
    In a small bowl, combine the dried spices for the dry rub.
    Brush the chicken skin with oil or butter. Sprinkle with the dry rub and rub the mixture onto the chicken to adhere.

    Pour 1 cup of water into the bottom of a roasting pan. Add a rack to the roasting pan. Place the whole chicken, breast side down on the rack on the roasting pan. If using, place an oven-safe digital thermometer into the thickest part of the chicken thigh.

    Bake until the thermometer inserted into the thigh reads 160 degrees F. This will take about 2 ½ hours to 3 hours depending on how large your chicken is. If you do not have an oven-safe thermometer, use a digital read thermometer and check the temperature after 2 hours and 15 minutes and continue cooking until the chicken reaches 160-165 degrees F.

    Remove the chicken from the oven, tent loosely with the foil, and let rest 10-20 minutes. This will allow the chicken to reach 165 degrees F and juices redistribute.

    Serve the whole chicken as a roast chicken dinner or use the meat to shred, chop, or slice and use for any recipe that calls for cooked chicken.

Equipment Needed

    Oven Safe Digital Thermometer
    Roasting Pan with Rack

Notes

No roasting pan? You can place seasoned chicken directly in a roasting pan (no rack needed). If this is the case, cook breast side up and do NOT add liquid to pan.

Leftover chicken can be stored in the refrigerator for up to 3 days. Freeze leftover shredded or cubed meat for up to 3 months.

Save the bones to make homemade chicken stock.

Title: Re: What's for dinner? 2020
Post by: patricia19 on November 08, 2023, 03:26:30 PM
Quick and Easy Mashed Potatoes

Averie Cooks

The Best Classic Mashed Potatoes - Buttery, creamy, PERFECT mashed potatoes that rival your favorite restaurant's version but EASY and ready in 45 minutes!! The quintessential holiday side dish for Thanksgiving, Christmas, or a great family-friendly weeknight comfort food side dish!!   


Yield 12
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes

Ingredients:

    5 pounds Russet potatoes, peeled and cubed into 1 to 1 1/2-inch chunks (or a mixture of half Russet and half Yukon Gold potatoes)

    1 1/2 cups unsalted butter (3 sticks or 24 tablespoons)

    1 1/2 cups half-and-half (whole milk or heavy cream may be substituted*)

    2 teaspoons kosher salt, or to taste

     1/2 teaspoon freshly ground black pepper, or to taste

Instructions:

        Add the potatoes to a large stockpot, cover with 2 inches cold water, drain the water (removes starch), and refill with more cold water to cover by 2 inches.

        Bring to a boil over high heat with a lid on the pot which will take about 10 minutes.

        Once the water is boiling, remove the lid, and allow the potatoes to rapid simmer for about 15 to 20 minutes over medium-high heat, or until done. The potatoes are done when you can easily pierce with a fork or dinner knife. Don't overboil the potatoes once they are done.

        While the potatoes are boiling, to a separate medium saucepan, add the butter, half-and-half, and heat over medium-low heat to allow the butter to melt. Once the butter has melted, keep the saucepan over medium-low or low heat. However, you do not want this to simmer but simply keep this butter-cream mixture warm until the potatoes are done cooking and ready to mash.

        When the potatoes are done, drain the water, return the potatoes to the pot, and shake them around in the pot vigorously. This breaks them up a bit and will help to release excess steam and water, which you don't want or need in your final dish.

        Place the pot over medium-high heat for about a minute to help cook off any of the final amount of water that was released; turn the heat off.

        Drizzle in melted butter and half-and-half mixture, add the salt, pepper, and mash to your desired consistency. For traditional mashed potatoes, I use a masher and for ultra-smooth use a potato ricer.

        Taste, and adjust the salt and pepper to taste. I generally add more salt and pepper,  but start with amounts called for and increase to your tastes. Serve immediately.
       
        Potatoes will keep airtight in the fridge for up to 4 days.


Notes:

*I prefer half-and-half, which is a half whole milk and half heavy creamy rather than all of one, or all of the other. However, suit your personal taste preferences. I have read of people using nondairy/vegan milk-substitutes in mashed potatoes.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 08, 2023, 03:39:52 PM
Hamburger Steak (with gravy)

Prep Time: 15 minutes mins
Cook Time: 16 minutes mins
Total Time: 31 minutes mins
Author: Diana

Also known as Salisbury steak, this hamburger steak recipe is made with seasoned lean ground beef patties smothered in a rich, flavorful mushroom brown gravy.
servings: 6 

Ingredients:

    ▢ 1 ¼ pounds (570 grams) ground beef 90% lean
    ▢ 1 large (1 large) egg
    ▢ ¼ cup (30 grams) breadcrumbs dried not fresh
    ▢ ½ cup yellow onion finely diced
    ▢ 1 teaspoon Italian seasoning
    ▢ ½ teaspoon salt
    ▢ ¼ teaspoon ground black pepper
    ▢ 1 tablespoon olive oil

For the gravy:

    ▢ 3 tablespoons butter
    ▢ 8 ounces (225 grams) mushrooms sliced (use white or cremini)
    ▢ 1 medium yellow onion thinly sliced
    ▢ 1 clove garlic minced
    ▢ 3 tablespoons all purpose flour
    ▢ 1 ½ cups (350 ml) beef broth can be subbed with chicken broth
    ▢ 2 teaspoons Worcestershire sauce
    ▢ ½ teaspoon salt
    ▢ ¼ teaspoon ground black pepper
    ▢ chopped fresh parsley to garnish

Instructions:

    In a large bowl, combine beef with the egg, breadcrumbs, onion, Italian seasoning, salt and pepper. Do NOT overwork the meat. Divide into 4-5 oval patties that are about ½ inch thick.
   
In a skillet, heat olive oil over medium high heat, cook for 5 minutes per side or until browned (internal temperature must reach 160°F/71°C). Remove onto a plate, cover with foil and set aside.
   
In the same skillet, melt the butter, and sauté the mushrooms and onions for 4-5 minutes or until the onion is translucent.
   
Add the garlic, and cook for 30 seconds.

Add the flour, and cook for 30 more seconds while stirring. Add the beef broth gradually while whisking. Bring the mixture to a boil, and simmer for 3 minutes or until the sauce thickens and looks like a glaze.

Season with Worcestershire sauce, salt and pepper.

Return the hamburger steaks to the skillet, spoon the sauce over the steaks, and cook for 5 more minutes.

Remove from heat, garnish with parsley and serve over mashed potatoes with steamed broccoli or green beans.

Notes:

    I like using ground beef as it has a familiar classic flavor and using lean won't leave me with a ton of grease. You can also use ground turkey if you prefer but the internal temperature should read is 165°F/74°C instead of 160°F/71°C when it's done.
   
Add some shredded cheese or bacon to the meat mixture for added salty, smokey, and downright yummy flavor.

Finish off the recipe with a topping of grated swiss cheese after cooking. Allow the residual heat to melt it overtop.

Feel free to swap with chicken broth if you'd prefer it over beef broth. If you've got any homemade broth in your fridge, this would be a great way to use it up.

Make Ahead: Combine the hamburger mixture in the morning, decide whether you want to form the patties yet or not, and keep it in the fridge until you're ready to make dinner that evening. You can make it up to 8 hours ahead which will cut down on prep time later on.

Storing: Store any leftovers of either the burger steaks or the gravy in the fridge for up to 3 days in an airtight container. It freezes well when transferred to the freezer for up to 2 months. This dish serves 4, so there may not be much leftover past a few days!


Title: Re: What's for dinner? 2020
Post by: patricia19 on November 08, 2023, 03:44:16 PM
Honey Garlic Salmon

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Diana

Honey Garlic Salmon is the easiest fish dinner you'll ever make! It's perfectly flaky with a sweet and salty honey soy glaze with lemon juice and melted butter.

servings 4

Ingredients:

    ▢ 4 salmon fillets 8 ounces each (225g) skin on or off, patted dry with paper towels
    ▢ ¼ teaspoon paprika or smoked paprika
    ▢ ½ teaspoon salt
    ▢ ¼ teaspoon ground black pepper

For the Sauce:

    ▢ 2 tablespoons butter
    ▢ 4 cloves garlic finely minced
    ▢ 3 tablespoons honey
    ▢ 1 tablespoon water
    ▢ 5 teaspoons soy sauce
    ▢ 2 tablespoons lemon juice

Instructions:

    Season the salmon fillets with paprika, salt, and pepper. Use your hands to gently press the seasonings into the flesh.

    In a pan, melt butter over medium-high heat and sear the salmon skin-side down first. Use your spatula to lightly press the filets for full contact with the pan. Flip after a few minutes, then let them rest on a plate when done.

    Keep the melted butter in the pan, and add the garlic, honey, water, soy sauce, and lemon juice. Cook for a couple minutes until it begins to thicken.

    Return the cooked salmon filets to the pan, and cover them with sauce. Cook a couple more minutes until everything is incorporated with the glaze. Garnish with lemon slices, parsley, and serve!

Notes:

    To make the sauce spicy, add sriracha or cayenne pepper.
    Storing: You can keep this leftover honey garlic salmon for up to 4 days in the fridge.
    To Freeze, be sure to tightly wrap the filets in plastic, and freeze for up to 3 months.

Title: Re: What's for dinner? 2020
Post by: patricia19 on November 08, 2023, 03:52:11 PM
Pan Seared Steak

Prep Time: 2 minutes
Cook Time: 5 minutes
Resting Time: 8 minutes
Total Time: 15 minutes
Author: Diana

The most delicious steak is a pan-seared steak with garlic and herbs. It's ready in minutes using this simple cooking method

servings: 4

Ingredients:

    ▢ 2 steaks 1 lb each, about 1¼ to 1½" thickness, ribeye, strip, sirloin, t-bone
    ▢ 1 teaspoon kosher salt
    ▢ ¾ teaspoon ground black pepper
    ▢ 1 tablespoon vegetable oil or any high smoke point oil
    ▢ 4 tablespoons unsalted butter
    ▢ 4 cloves garlic lightly smashed, no need to peel
    ▢ 2 sprigs rosemary
    ▢ 2 sprigs thyme

Instructions:

    Pat the steaks dry with paper towels, then generously season with salt and pepper from all sides. These are thick cuts of meat, so you need to season well.

    Heat a heavy-bottomed pan on medium-high heat. Add oil, and when it's shimmering add the steaks and cook for 3 minutes and a nice crust will form.

    Reduce heat to medium, flip the steaks using kitchen tongs, and cook for 30 seconds. Then add the butter, garlic, and herbs, and baste with melted butter using a spoon. The cook time here should be 2 minutes in total. Use the thermometer to make sure the steak reaches the desired temperature (keep in mind that the temp will rise by 5-10 degrees as it rests). Don't forget to sear the sides to render some fat, do this using tongs.

    Remove from the pan, and allow to rest loosely tented with foil for 5-8 minutes before slicing against the grain (only slice if you're serving right away, because steaks lose heat fast). Do not slice too thin unless you're making a salad with it.

Notes:

    Choose the Right Cut: While you can technically cook any cut of meat this way, you'll enjoy your steak more if you look for the best one while you're shopping. Fat equals flavor, right? So look for steaks with lots of marbling, or thin ribbons of fat among the muscle. They will be tastier and juicier than leaner cuts. My personal favorite will always be a thick Ribeye steak!

    Steak Thickness: You'll get the best results from pan frying if you choose a thick piece of steak, is at least 1 ¼ inches thick but preferably 1 ½ to 2 inches. Anything less than that will be overcooked by the time you've properly seared the first side in the pan.

    Dry Steaks Fry Better: You should definitely dry the meat with paper towels before cooking it, but if you have extra time, season the steaks and place them on a rack in the fridge. Leave them there for 24 hours or for up to a few days (as long as the fridge temperature stays stable and the fridge is fairly clean, they'll be fine!). This will help with the searing and you'll get a nice crust.

    Flip Once, or More: It's easiest to make this recipe and only flip the steak over once, but you can actually flip it multiple times if you want to. The most important thing is that you don't flip it over until the first side is well seared.

    Don't Slice Until You're Ready to Eat: You can slice pan seared steaks after they've rested, but if you aren't ready to eat, hold off. Steaks lose heat fast once they're sliced.

    To Store: Keep leftovers in the fridge for 3-4 days, stored in an airtight container.

    Steak Temperature: The USDA recommends cooking steaks to at least 145°F/63°C for food safety reasons. Aside from that, here are the temperatures you should aim for, depending on how you like your steak cooked:

Rare: 120 to 130°F or 49 to 54°C Medium Rare: 130 to 135°F or 54 to 57°C Medium: 135 to 145°F or 57 to 63°C Medium Well: 145 to 155°F or 63 to 68°C Well Done: 155+ °F or 68+°C

    Remember that the temperature of the meat will rise 5-10 degrees while it's resting.



Title: Re: What's for dinner? 2020
Post by: patricia19 on November 09, 2023, 02:29:01 PM
Twice Baked Sweet Potatoes with Marshmallows

Averie Cooks

Twice Baked Marshmallow Sweet Potatoes - Sweet, creamy, decadent, and reminiscent of sweet potato casserole but individually portioned! FAST and EASY enough for family dinners or make them for more formal holiday celebrations! Either way, these are always the PERFECT comfort food side dish that everyone devours!   

Sweet, creamy, decadent, and reminiscent of sweet potato casserole but individually portioned! FAST and EASY enough for family dinners or make them for more formal holiday celebrations!

Prep Time 15 minutes Cook Time 1 hour 10 minutes Total Time 1 hour 25 minutes Yield 6

Ingredients:

    4 to 6 medium/large sweet potatoes, scrubbed well
    ½ cup brown sugar, packed* (See Notes)
    ⅓ cup unsalted butter, diced into large cubes
    ½ teaspoons pumpkin pie spice** (See Notes)
    2 tablespoons heavy cream (half-and-half may be substituted)
    ½ teaspoon kosher salt, or to taste
    2 cups mini marshmallows

Instructions:

    Preheat oven to 425F and line a 9x13-inch baking pan or large casserole dish with heavy duty aluminum foil (optional but keeps cleanup easier); set aside.

    Scrub the sweet potatoes well, and then pierce them in about 6 places with a fork or paring knife so they don't explode.*** (See Notes)

    Place potatoes in the baking pan and roast for about 1 hour, or until fork tender. A paring knife or fork should be able to be inserted easily without resistance when they're done. Note that more medium sized potatoes may cook in 45-50 minutes whereas really large ones will take over an hour, 60 to 75 minutes.

    After the potatoes have baked, cut them vertically down the center with a sharp knife, the sharper the better so you don't mutilate the skins too much because you need to save them. Note - remember the potatoes will be extremely hot as you pull them out of that 425F oven where they were for an hour. Use tongs when handling them.

Additionally, I always wear a pair of latex Handsaver Kitchen Gloves for jobs like this which saves my fingers from getting burnt. You can allow the potatoes to cool somewhat before handling them, but not completely because the butter won't melt nor will the cream combine as nicely if they're too cold.
 
    Reduce the oven temp to 350F.

    Carefully scoop out the flesh from the sweet potatoes and place it in a large bowl, taking care not too scoop every last bit of it nor go too shallowly, because the skins will not hold their shape if you do so.

    To the bowl with the sweet potato flesh, add the brown sugar, butter, pumpkin pie spice, cream, salt, and beat with a handheld electric mixer on medium-high speed until as smooth as desired. Alternatively, you can mash by hand with a potato masher if you prefer a chunkier texture.

    Evenly divide and spoon the mixture back into the potato skins and place filled potatoes back in the original baking pan.

    Evenly top with the marshmallows, return to the oven (note the reduced oven temp to 350) and bake again for about 10 minutes, or until the marshmallows are as golden browned as desired; keep a close eye on them as marshmallows are prone to burning.

    Serve immediately.

Notes:

*I use dark brown sugar because it imparts a richer and deeper caramel flavor than light, but light brown sugar is fine.

**I really love the flavor of pumpkin pie spice which is a mixture of cinnamon, allspice, ginger, nutmeg, and cloves because there is just more depth to the finished potatoes. However, you can use solely ground cinnamon if you prefer.

***Optionally, in order to get the sweet potato skin crispy, rub with skins with coconut oil. Avocado oil or even olive oil may be substituted but I really enjoy the complementary flavor profile of sweet potatoes and the subtle coconut hint that coconut oil imparts. Then, roll them in large grain sea salt or a coarse Kosher salt like Diamond Crystal. This is what will give you that crispy, crusty, salt skin. However, this is optional.

Storage: Extra potatoes will keep airtight in the fridge for uo to 5 days. Allow them to come to room temp on the counter, then heat gently in the microwave or in the oven (cover the tops with foil so the marshmallows don't burn).
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 09, 2023, 02:37:00 PM
The Best Lemon Loaf (Better-Than-Starbucks Copycat)
Yield 10

It took years, but I finally recreated it!! Easy, no mixer, no cake mix, dangerously good, and SPOT ON!! You're going to love this lemon pound cake recipe!

Prep Time 10 minutes Cook Time 50 minutes Cooling Time 30 minutes Total Time 1 hour 30 minutes

Ingredients:

Lemon Loaf

    3 large eggs
    1 cup granulated sugar
    1 cup (8 ounces) sour cream or Greek yogurt (lite okay)
    1/2 cup canola or vegetable oil
    2 tablespoons lemon zest
    1 to 2 tablespoons lemon extract, to taste (not teaspoons)*
    1 1/2 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt, or to taste

Lemon Glaze

    1 cup confectioners' sugar
    3 tablespoons lemon juice, or as necessary for consistency

Instructions:

        Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

    Make the Loaf:

        To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
       
Drizzle in the oil while whisking to combine.

        Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste.

        Add the flour, baking powder, salt, and stir until just combined, don't overmix. Some lumps will be present and that's okay, don't try to stir them smooth.

        Turn the batter out into prepared pan, smoothing the top lightly with a spatula.

        Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter.

In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
       
Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.
   
Make the Lemon Glaze:

        To a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.

        Evenly drizzle glaze over bread before slicing and serving.

        Extra glaze can be spread on the cut surface of the bread like you'd spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you're not a glaze person.

Notes

    *Don't use lemon oil and lemon extract interchangeably because they're not; oil is much more potent and intense. Don't use lemon juice in place of lemon extract because it's not strong enough and the acidity can alter the overall results.

    Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don't recommend storing it in the fridge because it'll dry out.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 09, 2023, 07:39:03 PM
Mexican Potatoes

Author: Kitchen Fun


These crispy Mexican potatoes are the perfect one-pan side dish for any meal. They are sweet, smoky, and a little cheesy. Plus, they are super simple to make!

Servings: 4 servings Prep: 5 minutes mins Cook: 40 minutes mins Total: 45 minutes mins

Ingredients:

    ▢ 1.5 pounds Yukon potatoes 680 gm
    ▢ 3 tablespoons extra virgin olive oil
    ▢ 1 teaspoon granulated sugar
    ▢ 1 teaspoon sea salt
    ▢ 1 teaspoon smoked paprika
    ▢ 1 teaspoon cumin
    ▢ 1 teaspoon black ground pepper
    ▢ 1 teaspoon garlic powder
    ▢ 1 teaspoon onion powder
    ▢ 1 teaspoon finely chopped parsley plus more to garnish
    ▢ ¼ cup grated parmesan (0.88 oz | 25 g)

Instructions

    Preheat the oven to 400 F | 200 C. Prepare a baking tray.
    Wash potatoes, pat dry and cut each in bite sized cubes. Transfer on the baking tray with oil, sugar, spices, herbs and parmesan. Toss well.

    Bake for 30-40 minutes in the middle of the oven until potatoes are crispy outside and tender inside.

    Remove, garnish with parsley and serve with your favorite main dish.

How to Store Leftovers

Extra Mexican potatoes can be stored in the refrigerator for up to 5 days in an airtight container. They can be reheated in the oven, skillet, or the microwave. If you want them to be crisp, I recommend the oven or skillet. These Mexican potatoes are not freezer friendly. Freezing and then reheating changes the texture of the potatoes, and they no longer become as crispy.
Variations for Mexican Potatoes

    Potatoes: You can swap out red potatoes for Yukon Gold.
    Oil: Olive oil is the best for this recipe, but you can use vegetable or canola oil if that is what you have on hand.
    Spices: Chili powder is a nice addition. It can also replace the smoked paprika as well. You can even add a little cayenne pepper for heat.
    Herbs: Feel free to use fresh chopped cilantro instead of parsley.
    Vegan: Use a vegan grated cheese or omit the parmesan to make these Mexican potatoes a vegan side dish.

mexican potatoes cooked on baking sheet
More Easy Potato Recipes

    Twice Baked Potatoes
    Amish Brown Butter Mashed Potatoes
    Air Fryer Smashed Potatoes
    Easy Funeral Potatoes
    Breakfast Potatoes

mexican potatoes in white bowl
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Mexican Potatoes
These crispy Mexican potatoes are the perfect one-pan side dish for any meal. They are sweet, smoky, and a little cheesy. Plus, they are super simple to make!
Servings: 4 servings
Prep: 5 minutes mins
Cook: 40 minutes mins
Total: 45 minutes mins
Print
Rate
Ingredients
 

    ▢ 1.5 pounds Yukon potatoes 680 gm
    ▢ 3 tablespoons extra virgin olive oil
    ▢ 1 teaspoon granulated sugar
    ▢ 1 teaspoon sea salt
    ▢ 1 teaspoon smoked paprika
    ▢ 1 teaspoon cumin
    ▢ 1 teaspoon black ground pepper
    ▢ 1 teaspoon garlic powder
    ▢ 1 teaspoon onion powder
    ▢ 1 teaspoon finely chopped parsley plus more to garnish
    ▢ ¼ cup grated parmesan (0.88 oz | 25 g)

Instructions:

    Preheat the oven to 400 F | 200 C. Prepare a baking tray.
    Wash potatoes, pat dry and cut each in bite sized cubes. Transfer on the baking tray with oil, sugar, spices, herbs and parmesan. Toss well.
    Bake for 30-40 minutes in the middle of the oven until potatoes are crispy outside and tender inside.
    Remove, garnish with parsley and serve with your favorite main dish.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 13, 2023, 02:03:02 PM
Smothered Bacon Green Bean Casserole

By Averie Cooks

Yield 6

Homemade green bean casserole is made even better with the addition of BACON and CHEESE! Fresh green beans are smothered in a savory mushroom sauce before being topped with cheese, crumbled bacon, and fried onions. A truly decadent, cheesy casserole that's perfect for Thanksgiving, Christmas, or when you're craving a comfort food side dish - and no canned or condensed soups in sight!

Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes

Ingredients

    1 pound fresh green beans, trimmed and halved if desired
    Ice + water
    1/4 cup unsalted butter, melted
    8 ounces sliced white mushrooms (brown button, cremini, or baby portobello may be substituted)
    3 to 4 cloves garlic, finely minced
    2 tablespoons all-purpose flour
    1 cup reduced sodium chicken broth
    1/4 cup whole milk (half-and-half may be substituted; 2% or skim milk not recommended)
    2 tablespoons lite soy sauce
    1 teaspoon salt, or to taste
    1 teaspoon freshly ground black pepper, or to taste
    1 cup shredded mozzarella cheese, divided
    3/4 cup French fried onions
    4 slices bacon, cooked and crumbled

Instructions

    Preheat the oven to 425F and spray a large 2 to 3-quart casserole dish (a 9x9 or 9x13-inch pan may be used) with cooking spray; set aside.

    Blanching the Green Beans - Fill up a medium to large stockpot (big enough to hold the green beans) so that it has about 1 inch of water in it and bring to a boil over high heat.
   
    Add the beans, cover with a lid, turn the heat down to medium-low, and simmer for about 4 minutes to blanch the green beans. Tip - Prep your ice bath now while the beans are blanching by adding about 3 or 4 cups of ice cubes to about 3 cups water in a large bowl.

    After blanching the beans, using a kitchen tongs or slotted spoon, remove the blanched beans from the boiling water and add them to the ice bath; let sit while you make the mushroom sauce.

    Mushroom Sauce - To a large skillet, add the butter, and heat over medium-high heat to melt.
   
    Add the mushrooms and cook for 2 minutes; stir and flip nearly continuously.


    Add the garlic and cook for 1 minute; stir continuously.
   
    Using a rubber tipped spatula, move the mushrooms to the perimeter of the skillet, leaving an open 'hole' or area where you can now sprinkle the flour.
   
    Roux - (Making a roux means you are cooking flour with butter, which later thickens the sauce). After sprinkling the flour, allow it to. mix with the butter in the bottom of the skillet, and stir it a bit so it forms a clumpy paste. Allow it to cook for 1 minute, or until light tan in color and thickened.

    Stir the roux and mushrooms together.
   
    Add the reduced sodium chicken broth, milk, lite soy sauce, salt, pepper, and simmer uncovered for about 3 to 5 minutes, or until the mixture begins to thicken slightly.

    Add 1/2 cup cheese, and stir to combine until melted.

    Assembly - Remove the beans from the ice bath and evenly place them in the prepared baking dish. If desired, you can quickly blot them off once they're in baking dish with paper towels or a clean kitchen towel to remove excess moisture.

    Evenly pour the mushroom cheese sauce over the green beans.

    Top with the remaining 1/2 cup cheese.

    Evenly scatter the French's Crispy Fried Onions (or a similar product).

    Evenly top with the cooked and crumbled bacon. Bacon Tips - If you're making this for a special holiday meal and time and energy are in short supply, I recommend fully cooked real bacon strips. So just open a package of Hormel Naturals Uncured Fully Cooked Bacon, Hardwood Smoked Fully Cooked Bacon, or another favorite brand, place it on a microwave-safe plate, cover with paper towels and in about 90 seconds it's ready to chop and sprinkle.

    Baking - Bake the casserole uncovered for about 20 minutes, or until the cheese has melted, and the fried onions and bacon looks a bit more crisped.

    Serving and Storage - Serve immediately or at room temp. Extra casserole will keep airight in the fridge for up to 5 days, reheat gently in the microwave, noting you will not likely achieve the crispy top again with any leftovers and reheating. I don't recommend freezing this recipe as the crispy fried onions will turn soggy upon freezing/thawing and the green beans will take on a mushy texture.



Title: Re: What's for dinner? 2020
Post by: patricia19 on November 13, 2023, 02:10:57 PM
Instant Pot Stuffed Peppers Soup

By: Jill Mills Posted: Jan 8, 2020 Updated: Aug 16, 2022

Instant Pot Stuffed Pepper Soup is a delicious soup that tastes even better than stuffed peppers! Super quick to make and always a hit with everyone.

Servings: 8 Prep: 10 minutes mins Cook: 10 minutes mins

Ingredients 

    ▢ 1 pound Lean Ground Beef or Turkey
    ▢ 1 teaspoon Onion Powder
    ▢ 1 teaspoon Garlic Powder minced
    ▢ 1/2 Tbsp Paprika
    ▢ 1 teaspoon Italian Seasoning
    ▢ 1/4 teaspoons Salt
    ▢ 1/2 teaspoon Pepper
    ▢ 3 Bell Peppers (2 red and 1 green) chopped
    ▢ 5 cups Beef Broth low sodium
    ▢ 1 Tbsp Worcestershire Sauce
    ▢ 3/4 cup Long Grain White Rice uncooked
    ▢ 15 ounce can Tomato Sauce

Instructions

    Set instant pot to saute and cook the ground beef (or turkey) including the garlic powder, Italian seasoning, onion powder, paprika, salt and pepper until no longer pink.
   
 Turn the Instant Pot off. Add the beef broth to the pot and stir, scraping the bottom of the pot. Add the diced peppers, tomato sauce, Worcestershire sauce and rice to the pot and stir. Place the lid on the Instant Pot and set the valve to sealing.
   

 Cook on manual high pressure for 10 minutes. Once the 10 minutes is up, let sit for 5 minutes, then, you can open the valve to do a quick release.
   
 Serve soup immediately and enjoy!



Title: Re: What's for dinner? 2020
Post by: patricia19 on November 17, 2023, 05:26:23 PM
Bacon BBQ Baked Beans

The tastiest baked beans don't rely on barbecue sauce alone for their classic flavor. Sure, it's an essential ingredient, but the sauce requires a little doctoring to get that irresistible tangy and spiced sauce with a subtle balance of sweetness.

Bacon (optional if you want to keep it vegetarian) along with a handful of pantry sauces and spices go a long way in transforming an ordinary can of beans into a tasty side.

Laura Rege is a recipe developer and food stylist living the mid-coastal lifestyle between Dallas and Brooklyn. Formerly a senior member of the editorial teams at Food & Wine and Martha Stewart Living,

Bacon and a handful of pantry spices go a long way in transforming an ordinary can of beans.

Serves 6 to 8-Makes about 7 cups-Prep 10 minutes to 15 minutes-Cook 50 minutes to 55 minutes

Ingredients:

    3 (about 15-ounce) cans,  pinto beans 

    1  medium yellow onion

   1   medium red bell pepper

    5  large cloves    garlic   

     4  slices   thick-cut bacon
   
     2  tablespoons   olive oil

    1  cup  barbecue sauce
   
     1/2  cup   ketchup

     1/4 cup   apple cider vinegar
   
    2 tablespoons  packed light brown sugar

    2 tablespoons  molasses (not blackstrap)

    1 tablespoon   yellow mustard

     2 teaspoons   Worcestershire sauce

      2 teaspoons   smoked paprika

Instructions:

    Arrange a rack in the middle of the oven and heat the oven to 375°F. Finely chop 1 medium yellow onion. Stem, seed, and finely chop 1 medium red bell pepper. Coarsely chop 5 large garlic cloves.

    Arrange 4 slices thick-cut bacon in a single layer in a large cast iron or ovenproof skillet. Cook over medium heat, flipping halfway through, until golden-brown and crisped, 10 to 14 minutes total. Meanwhile, drain and rinse 3 (about 15-ounce) cans pinto beans.

    Transfer the bacon to a paper towel-lined plate. Discard all but 1 tablespoon of the bacon fat from the pan and return the pan to medium heat. Add the onion, bell pepper, and 2 tablespoons olive oil. Cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic and cook, stirring, until lightly golden, about 2 minutes more.

    Add 1 cup barbecue sauce, 1/2 cup ketchup, 1/4 cup apple cider vinegar, 2 tablespoons packed light brown sugar, 2 tablespoons molasses, 1 tablespoon yellow mustard, 2 teaspoons Worcestershire sauce, and 2 teaspoons smoked paprika, and stir until well-combined. Add the beans and stir to combine. Bring to a boil.

    Arrange the bacon on top of the bean mixture, then cover the skillet with a lid or aluminum foil. Transfer the pan to the oven and bake for 30 minutes. Uncover and bake until the mixture is bubbling, about 5 minutes more. It will continue to thicken slightly as it cools. Serve warm.


  Recipe Notes:

Substitutions: Pinto beans are classic for this dish, however any cooked bean works! Try any combination of chickpeas, kidney beans, and/or butter beans. Prefer to cook your own beans? Use 5 1/4 cup cooked beans.

Storage: Refrigerate leftovers in an airtight container for up to 5 days.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 18, 2023, 03:46:27 PM
Mashed Potato Rolls

By Jill Mills...November 23rd 2022

These Mashed Potato Rolls are soft and fluffy dinner rolls that are made with seasoned mashed potatoes in the oven.

Servings: 24 rolls Prep: 15 minutes mins Cook: 20 minutes mins Rise Time: 3 hours hrs Total: 3 hours hrs 35 minutes mins.

Ingredients: 

    ▢ 2 1/2 tsp instant yeast
    ▢ 3/4 cup water warm
    ▢ 1/3 cup sugar
    ▢ 2 large eggs
    ▢ 2 tsp salt
    ▢ 6 Tbsp butter softened
    ▢ 1 cup mashed potatoes leftover
    ▢ 4 1/4 cups flour

Instructions:

    In a large bowl add your warm (not hot!) water, sugar, and yeast.
   
    Give the mix a little stir to combine.
   
    Let this mixture sit for 5-10 minutes just until the yeast blooms.
   
    Next add in your eggs, salt, butter, and mashed potatoes.
   
    Stir those together gently.
   
    Add in your flour and either use an electric mixer with a dough hook or just a wooden spoon to mix the dough until it just comes together.
   
    The dough will be wet dough.
   
    Cover the bowl lightly with a clean towel or plastic wrap.
   
    Set aside in a warm place for an hour and a half or until about doubled in size.
   
    I use a 1 ½ tablespoon cookie scoop to scoop out the dough and roll it into balls.
   
    I place 2 balls into each spot in a greased muffin tin.
   
    Repeat until all the dough is used.
   
    Cover again lightly.   
   
    Let rise in a warm place for an hour and a half or until about doubled.

    Preheat your oven to 350 and bake for 20 minutes or until lightly golden and baked through.

    Cool slightly and serve!
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 18, 2023, 03:51:43 PM
Traditional Homemade Stuffing

Averie Cooks...2014

Nothing frilly or trendy. Classic, amazing, easy, homemade stuffing that everyone loves!! Simple ingredients with stellar results! It'll be your new go-to recipe!!


Tips for Making the BEST Stuffing

To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you're ready to make the traditional stuffing.

Note that the saltiness level of low-sodium chicken broth varies, and so do personal preferences, so salt the dish to taste to create the best stuffing recipe.

If you need to keep the homemade stuffing warm before serving it, loosely cover it with foil and stick it in a 200F oven.

Prep Time 10 minutes Cook Time 2 hours 15 minutes Additional Time 5 minutes Total Time 2 hours 30 minutes

Ingredients:

    1 cup (2 sticks) unsalted butter, divided
    1 pound day-old white French bread, diced into 1/2-inch cubes and dried
    1 extra-large (about 2 1/2 cups) sweet Vidalia or yellow onion, diced small
    1 1/2 cups celery, diced small
    2/3 cup Italian flat-leaf parsley leaves, finely minced
    1/4 cup fresh sage leaves, finely minced
    3 tablespoons fresh rosemary (sticks discarded), finely minced
    2 tablespoons fresh thyme (sticks discarded), finely minced
    1 teaspoon salt, or to taste
    1 teaspoon pepper, or to taste
    2 1/2 cups low-sodium chicken broth, divided
    2 large eggs

Instructions:

    Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread or it'll turn to mush. Tip – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you're ready to make the stuffing.
   
    When you're ready to make the stuffing, transfer bread to a very large bowl; set aside.
   
    Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.
   
    To a large skillet, add 3/4 cup (1 1/2 sticks) butter and heat over medium-high heat to melt.
   
    Add the onions, celery, and cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes. Stir frequently. Transfer vegetables to bowl with bread.
   
    Add the parsley, sage, rosemary, thyme, salt, pepper, 1 1/4 cups chicken broth, and toss well to combine; set aside. Note about salt – the saltiness level of low-sodium chicken broth varies, and so do personal preferences, so salt to taste.
   
    To a small bowl, add the remaining 1 1/4 cups chicken broth, 2 eggs, and whisk to combine. Pour mixture over bread and toss well to combine. Turn mixture out into prepared baking dish.
   
    Dice the remaining 1/4 cup (half of 1 stick) butter into 8 to 10 pieces and evenly dot the butter over the top of the stuffing.
   
    Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40 to 45 minutes, or until top is as lightly golden browned as desired. Serve immediately.

Notes:

Storage: Stuffing is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently as desired.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 18, 2023, 04:11:43 PM
Cranberry Brie Bites
Yield 24

Averies Cooks 11/15/2023


Cranberry Brie Bites - The perfect two-bite holiday appetizer recipe with melted brie cheese, sweet-tart cranberry sauce, and fresh rosemary all nestled inside a buttery soft crust! An EASY appetizer recipe with just 4 main ingredients that's ready in 30 minutes! PERFECT for Thanksgiving celebrations, holiday and Christmas parties, or for New Year's Eve!   

Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes

Ingredients:

    one 8-ounce tube crescent roll dough (thawed puff  pastry dough may be substituted)
    2 tablespoons all-flour, for dusting work surface
    8 ounce wheel brie cheese, divided
    ½ cup whole berry cranberry sauce, divided (homemade* or store bought)
    ¼ cup chopped pecans or walnuts, optional; divided
    Sprigs fresh rosemary, cut into small pieces; optional for during baking or garnshing; divided

Instructions:

    Preheat oven to 375F and spray a 24-count mini muffin pan very well with cooking spray; set aside. Tip - I strongly recommend making as written and using a 24-count mini muffin pan but if all you have is a 12-count pan, it will still work. Just double the quantity of the cheese, cranberry sauce, and optional nuts/rosemary, and bake longer - about 18 minutes, but keep an eye on them as all ovens, muffn pans, etc. vary.

    Lightly dust a cutting board or clean counter top with the flour, unroll the crescent roll dough, and press the seams together. Tip - If you can find crescent roll dough sheets, that's ideal because there are no seams. However, regular crescent roll dough will work. You can use any name brand or generic brand you'd like. If you're using puff pastry dough, make sure it's thawed, but still chilled which is key to having it actually puff up nicely during baking.
   
    Using a sharp knife or sharp pizza wheel, cut the dough into 24 equal-sized pieces.
   
    Place one piece of dough in each of the sprayed muffin pan cavities; set aside.
   
    Evenly sliced a wheel of brie into 24 equally-sized pieces and place one piece inside each of the crescent roll dough pieces.
   
    Top each with a small dollop of cranberry sauce. You don't need much, about a teaspoon, give or take, for each.
    If desired, evenly sprinkle a couple nuts onto each cheese and cranberry mound.

    If you like the taste of rosemary, add a small sprig of rosemary to each mound before baking. If you're not as fond of it, then I suggest garnishing after baking for the visual appeal, and you can take it off rather than eating it. But that's tricky to do if it bakes in with the cheese.

    Bake for about 10 minutes, or until the dough is set and lightly golden browned.

    Notes - The baking time is an estimate and because all brands of dough, muffin pans, the exact size of your hunks of cheese, just how many cranberry sauce you added, your oven, your climate, etc. there will be variances in bake times. Bake until your appetizer is done and set (not raw) but also not burnt. You may need to add a couple minutes to my estimate, but start checking at 10 mintues. If you're using puff pastry dough, I find it takes longer to bake because it's thicker; I would start checkng at 15 minutes and go from there.
   
    Allow the brie bites to cool momentarily in the pan, remove, and serve. Bites are best warm and fresh, but will hold at room temp for a few hours. You can make them a couple hours in advance, but I don't recommend more. It's like pizza, best hot and fresh. Leftovers may be stored airtight in the fridge for up to 3 days, noting you'll want to microwave them as needed to soften them up again before eating the leftovers.

Notes

Cranberry Sauce - I recommend the following homemade cranberry sauces: Cranberry Cabernet Cranberry Sauce, Spiced Cranberry Sauce with Apples, Cranberry Currant Sauce, or Cranberry Pineapple Mango Sauce

If you're going to use a store bought sauce, that's fine. Make sure it says 'whole berry' otherwise it will likely be more like a smooth jelly without any real chunks of cranberries which isn't my preference.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 20, 2023, 02:05:27 PM
Thanksgiving Leftovers Turkey Crescent Rolls

Averies Cooks

Looking for a recipe to use a variety of your Thanksgiving leftovers? These stuffed crescent rolls are QUICK and EASY to make using leftovers from your Thanksgiving dinner including turkey, stuffing, mashed potatoes, and gravy! It's a flexible recipe so feel free to use the leftovers you have on hand to make these crescent roll rollups.

Tip: I recommend starting with leftovers that have been sitting out on your counter for 15-30 minutes and not very chilled straight-from-the-fridge. The ingredients will be easier to work with, and the rollups will bake up more evenly. The exception to this is the crescent roll dough. That's better kept in the fridge until you're ready to assemble the rollups.

Prep Time 10 minutes Cook Time 14 minutes Total Time 24 minutes Yield eight


Ingredients:

    2 tablespoons all-purpose flour, for dusting work surface
   
    one 8-count tube crescent roll of refrigerated dough

    1 cup leftover turkey, shredded

    ¾ cup leftover stuffing

    ¾ cup leftover mashed potatoes

    ½ cup leftover cranberry sauce

    Salt, optional and to taste

    Freshly ground black pepper, optional and to taste

    Fresh herbs such as rosemary, thyme, sage; finely minced, optional and to taste

    2 tablespoons unsalted butter, melted

    ½ cup leftover gravy, warmed for serving; optional

Instructions:

    Preheat oven to 375F and line a baking sheet with parchment paper or a Silpat liner; set aside.

    Lightly flour a clean countertop or work surface and gently unroll the crescent roll dough and separate it into the designated triangles.

    Starting at the widest side of the dough triangle, add a small amount of shredded turkey, mashed potatoes, stuffing, and cranberry sauce.

    Tips - Make sure not to overstuff your rolls or they will turn into a big mess upon baking, with the filling ingredients leaking out. I suggest about a tablespoon of each item, but use your judgment.

 Mix-and-match with what you have. No stuffing? Use double the amount of mashed potatoes. No mashed potatoes? Use sweet potato casserole.

    Add salt, pepper, or fresh herbs to each filled crescent roll before rolling up.

    Gently roll up the smaller end of the dough around the filling and place on the prepared lined baking sheet.

    Repeat until all the roll ups are prepared.

    Brushed melted butter on top of each unbaked rollup.

    Bake for about 12 to 15 minutes, or until lightly golden browned. Tip - Exact baking times will vary from oven to oven, brand of dough used, how golden you like your rolls, how much filling was in them, etc. and I find that crescent roll dough in general cooks very quickly, so keep an eye on them so they don't get too done.

    While the rolls are baking, reheat the optional gravy for dipping. I reheat my gravy in a 2-cup Pyrex measuring cup in the microwave with a sheet of plastic wrap over the top of the measuring cup but you can do it on the stovetop if desired.

    Rollups are best hot and fresh. While they will keep airtight in the fridge for up to 5 days, the point is to eat them right away, hot and fresh, and not create more leftovers. I don't recommend freezing these because they'll turn very soggy upon freezing/thawing.
Title: Re: What's for dinner? 2020
Post by: Amy on November 24, 2023, 07:06:59 AM
Turkey Pot Pie

Consider this the perfect use for that leftover turkey.

By Liv Dansky  Published on November 21, 2023

 Recipe tested by Southern Living Test Kitchen
Active Time: 25 mins
Total Time: 1 hr 20 mins
Ingredients
1/4 cup unsalted butter

1 cup chopped yellow onion (from 1 [8-oz.] onion)

1 cup sliced carrots (from 2 [3-oz.] carrots)

1/2 cup chopped celery

2 Tbsp. chopped garlic (from 6 cloves)

1 Tbsp. dried Italian seasoning

1 1/4 tsp. kosher salt

1 tsp. smoked paprika

1/4 tsp. cayenne pepper

1/3 cup (about 1 1/2 oz.) all-purpose flour

2 cups chicken broth

1/4 cup, plus 2 teaspoons heavy whipping cream

3 cups chopped cooked turkey breast

1 cup frozen sweet peas

1 (14.1-oz.) pkg. refrigerated piecrusts, divided

1 large egg

Directions
Prepare oven:
Preheat oven to 400°F. Melt butter in a medium saucepan over medium.

Cook vegetables and seasonings:
Add onion, carrots, celery, garlic, Italian seasoning, salt, paprika, and cayenne pepper. Cook, stirring often, until vegetables are tender, about 8 minutes.

Add flour:
Add flour; cook, stirring constantly, until flour coats vegetables, about 1 minute.

Add chicken broth:
Whisk in chicken broth; bring to a boil over medium-high. Reduce heat to medium-low, and cook, stirring often, until thickened, 1 to 2 minutes.

Add cream, turkey, and peas:
Remove from heat, and whisk in 1/4 cup of the cream. Add turkey and frozen peas to saucepan, and stir to combine.

Fit piecrust into plate, and add filling:
Line a 9-inch pie plate with 1 of the piecrusts, and pour turkey mixture into piecrust.

Add top piecrust:
Whisk together egg and remaining 2 teaspoons cream until combined. Brush edges of piecrust with egg wash, and top with second piecrust. Pinch piecrust edges, and crimp to seal; cut 3 slits across top piecrust.

Add egg wash:
Brush top piecrust with remaining egg wash.

Bake pot pie:
Bake in preheated oven until piecrust is golden brown and cooked through, about 35 minutes. Remove from oven, and let cool 20 to 25 minutes at room temperature before serving.
Title: Re: What's for dinner? 2020
Post by: Amy on November 24, 2023, 07:14:58 AM
Broccoli Rice and Cheese Casserole

Quick and Easy Broccoli Cheese Rice Casserole is the perfect side dish everyone will love.

 Prep Time: 10minutes minutesCook Time: 20minutes minutesTotal Time: 30minutes minutes Servings: 8 Calories: 179kcal Author: Stephanie Manley
Ingredients
16 ounces chopped broccoli fresh or frozen
3 tablespoons butter
1/2 cup chopped onion
1 cup Velveeta cheese (diced) 4 ounces
10.75 ounces cream of chicken soup 1 can
2 cups cooked white rice
Instructions
Place the broccoli into a steamer and steam for 5 to 7 minutes, until it turns bright green.
In a medium saucepan, melt the butter. Add the chopped onion and sauté until the onion becomes translucent.
Add the cheese, cream of chicken soup, broccoli, and rice and stir until the cheese is melted and the mixture is heated through.
You can serve this dish now, or you can put it in an 8-inch square baking pan, cover, and refrigerate. When you are ready to serve, uncover and reheat in a 350°F oven for about 20 minutes, until hot and bubbly.
Video

Nutrition
Calories: 179kcal | Carbohydrates: 19g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 535mg | Potassium: 309mg | Fiber: 1g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 51.3mg | Calcium: 204mg | Iron: 0.5mg
Title: Re: What's for dinner? 2020
Post by: Amy on November 25, 2023, 02:06:42 PM
Hearty Barley Turkey Soup

Turkey barley soup is a comfort-food favorite that stretches your turkey into another meal. Simmer your Thanksgiving turkey carcass to create a rich homemade turkey stock that forms the base of a delicious soup, loaded with aromatic vegetables, barley, and mushrooms. Perfect for lunch or dinner with a slice of crusty bread, this may just be the best turkey soup ever.

Recipe by JR  Updated on October 30, 2023
 Tested by Allrecipes Test Kitchen
Prep Time: 10 mins
Cook Time: 3 hrs 35 mins
Total Time: 3 hrs 45 mins
Ingredients
Turkey Stock:

5 quarts water, or as needed

1 turkey carcass

1 ½ cups coarsely chopped onion

½ cup chopped carrot

3 stalks celery, cut in half

10 whole black peppercorns

1 large bay leaf

1 pinch dried thyme, or to taste

Soup:

1 ½ pounds carrots, cut into 1-inch chunks

2 medium onions, diced

6 stalks celery, cut into 1/2-inch slices

1 cup barley

½ cup chopped mushrooms

2 large bay leaves

2 teaspoons salt (Optional)

1 teaspoon dried marjoram

½ teaspoon ground black pepper

1 pinch dried thyme

Directions
Gather all stock and soup ingredients.

Make the turkey stock: Combine 5 quarts water and turkey carcass in a large stockpot over medium-high heat; bring to a boil. Add onion, carrot, celery, peppercorns, bay leaf, and thyme. Reduce the heat and simmer, skimming excess fat and foam from the surface as needed and adding more water as it evaporates, for 2 to 2 1/2 hours.

Remove carcass to a cutting board and cool. Strain stock; discard solids and return liquid to the pot.

Pull meat from cooled carcass and discard bones. Shred meat and refrigerate until needed.

Make the soup: Add carrots, onions, celery, barley, mushrooms, bay leaves, salt, marjoram, pepper, and thyme to stock; bring to a boil. Reduce the heat and simmer, stirring occasionally, until barley is fully cooked, about 1 hour 20 minutes.

Return shredded turkey to the soup; simmer until heated through, about 10 minutes. Remove bay leaves and serve.

Recipe Tip
If you brined your turkey, use less salt than called for in the recipe.

Nutrition Facts
 
per serving calories 102 total fat 1g  saturated fat 0g  sodium 82mg  total carbohydrate 22g  dietary fiber 6g  protein 3g  vitamin c 8mg  calcium 63mg  iron 1mg  potassium 419mg
Title: Re: What's for dinner? 2020
Post by: Amy on November 25, 2023, 02:09:41 PM
Bacon and Potato Soup

This potato soup is a delicious winter warmer.

Recipe by Kwollak  Updated on May 3, 2023
 Tested by Allrecipes Test Kitchen
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Ingredients
6 thick slices bacon

1 ½ teaspoons olive oil

½ cup chopped onion

½ cup chopped carrots

1 stalk celery, chopped

4 cups low-fat, low-sodium chicken broth

4 cups cubed potatoes

⅛ teaspoon cayenne pepper

½ cup shredded Cheddar cheese

½ teaspoon kosher salt

Directions
Cook bacon in a 3-quart saucepan over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain on a paper towel-lined plate. Discard bacon grease and wipe the pan thoroughly with a paper towel.

Heat olive oil in the same saucepan over medium heat. Sauté onion, carrots, and celery in hot oil until onion is soft but not brown, 3 to 4 minutes.

Stir in broth, potatoes, and cayenne pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, 10 to 15 minutes.

Stir in cheese, heating just until melted; do not boil. Chop bacon and add to soup. Season with salt and serve hot.

Nutrition Facts
 

 Per serving ,calories 244 total fat 9g  saturated fat 4g  cholesterol 21mg  sodium 433mg  total carbohydrate 29g  dietary fiber 3g  total sugars 3g  protein 12g  vitamin c 12mg  calcium 102mg  iron 2mg  potassium 874mg
Title: Re: What's for dinner? 2020
Post by: Amy on November 25, 2023, 02:13:52 PM
Slow-Cooker Vegetable Minestrone Soup
A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor.

By Laura Walsh  Updated on September 19, 2023
 Tested by EatingWell Test Kitchen
Prep Time: 30 mins
Additional Time: 6 hrs
Total Time: 6 hrs 30 mins
Nutrition Profile:
Diabetes-Appropriate Nut-Free Healthy Aging Healthy Immunity Low-Fat Soy-Free High-Fiber Vegetarian Low-Calorie
Ingredients
4 large carrots, peeled and chopped

3 stalks celery, chopped

1 small red onion, chopped

3 cloves garlic, minced

2 cups fresh green beans, trimmed and cut into 2-inch pieces

2 (15 ounce) cans no-sodium-added red kidney beans, rinsed

2 (15 ounce) cans no-sodium-added diced tomatoes, undrained

6 cups no-sodium-added vegetable broth, such as Kitchen Basics

2 tablespoons Italian seasoning

1 teaspoon crushed red pepper

¾ teaspoon salt, divided

½ teaspoon ground pepper

1 large zucchini, chopped

4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)

½ cup freshly grated Parmesan cheese

Directions
Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.

Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1 1/2 tablespoons Parmesan.

Tips
Equipment: 6- to 8-qt. slow cooker

Originally appeared: Diabetic Living Magazine, Winter 2019
Nutrition Facts
 Serving Size 2 cups soup and 1 1/2 tablespoons cheese
calories
222
Per serving total carbohydrate 42g  dietary fiber 13g  total sugars 10g  protein 12g  total fat 2g  saturated fat 1g  cholesterol 4mg  vitamin a 6724iu  vitamin c 26mg  folate 42mcg  sodium 525mg  calcium 151mg  iron 3mg  magnesium 74mg  potassium 934mg
Title: Re: What's for dinner? 2020
Post by: Amy on November 25, 2023, 02:15:51 PM
Hearty Vegetable Beef Stew
The slow cooker makes this veggie-packed beef stew super-easy and extra-savory.

By EatingWell Test Kitchen  Updated on September 19, 2023
 Tested by EatingWell Test Kitchen
Prep Time: 30 mins
Additional Time: 8 hrs 30 mins
Total Time: 9 hrs
Nutrition Profile:
Diabetes-Appropriate Nut-Free Healthy Pregnancy Healthy Aging Healthy Immunity Soy-Free High-Protein Egg-Free Gluten-Free Low-Calorie
Ingredients
2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes

12 ounces tiny new potatoes, quartered

4 medium carrots, cut into 1/2 inch pieces

1 medium onion, cut into wedges

1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup (such as Campbell's® Healthy Request)

1 cup reduced-sodium beef broth

1 teaspoon dried marjoram or dried thyme, crushed

2 cups frozen cut green beans

Directions
Coat a large skillet with cooking spray; heat over medium-high heat. Trim any fat from beef cubes. Add half of the beef cubes. Cook and stir until brown; remove from skillet. Add the remaining beef cubes; cook and stir until brown. Drain off any fat.

Place meat in a 3 1/2- or 4-quart slow cooker. Add potatoes, carrots, onion, cream of mushroom soup, broth, and marjoram. Stir to combine.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.

If using low-heat setting, turn cooker to high-heat setting. Stir in green beans. Cover and cook about 30 minutes more or just until beans are tender.

Tips
Tips: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Originally appeared: Diabetic Living Magazine
Nutrition Facts
 Serving Size 1 1/3 cups
 Per serving calories 320 total carbohydrate 22g  dietary fiber 4g  total sugars 5g  protein 35g  total fat 9g  saturated fat 3g  cholesterol 92mg  vitamin a 7028iu  vitamin c 20mg  folate 38mcg  sodium 396mg  calcium 93mg  iron 5mg  magnesium 65mg  potassium 1205mg
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 25, 2023, 02:42:14 PM
Amy, I like the second recipe because I'm told to add more protein and carbs to my diet. However, it's quicker and healthier to make your own broth.

I wish I had never strayed from the way my mother cooked, but, since both my sisters and I have food-related issues or illnesses, perhaps it wouldn't have mattered.

But for the average person, who doesn't cook, especially those with children and jobs I understand the shortcuts. I often bite my tongue when I see folks ahead of me and what's in their carts. To tell the truth, many of the recipes I post aren't for me but for those whose carts I critique.
Title: Re: What's for dinner? 2020
Post by: Amy on November 25, 2023, 03:38:52 PM
Indiana Casserole

Prep Time: 20 minutes Cook Time: 1 minute Yield: 6 servings

Instant Pot noodle casserole with tomatoes, mushrooms, ground beef, corn and cheese.

Ingredients
1 pound lean ground beef
4–8 ounces sliced mushrooms
1 cup diced onion
1 1/2 tsp kosher salt
1 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp black pepper
2 cups beef or chicken broth
8 ounces uncooked egg noodles
1 (16 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 cup frozen sweet white corn
1 cup shredded sharp cheddar cheese
Instructions
Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the mushrooms and onions and brown for about 5 minutes. Drain off excess grease, if needed.
Stir in the salt, Italian seasoning, garlic powder and black pepper.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off pot.
Sprinkle in the noodles. Dump the tomato sauce, tomatoes and corn evenly on top of the noodles. Don't stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute on low pressure. When time is up move valve to venting. Remove the lid.
Stir well. Sprinkle the cheese on top and let it melt. Serve and enjoy!
Title: Re: What's for dinner? 2020
Post by: Amy on November 25, 2023, 03:40:50 PM
Patricia, growing up we didn't have premade foods, Mom cooked from scratch . I do think most of the health problems of today are caused by highly processed foods.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 25, 2023, 03:48:45 PM
Turkey Pot Pie

By Averie Cooks
Yield 8 servings

Turkey Pot Pie - Hearty, creamy, comforting, perfect for chilly weather, and EASY to make! Use leftover shredded TURKEY OR CHICKEN in this homemade pot pie recipe loaded with potatoes, carrots, celery, peas, and juicy chunks of meat. Use store-bought refrigerated pie crust and a shredded rotisserie chicken to save even more time!   

Prep Time 15 minutes Cook Time 35 minutes Total Time 50 minutes

Ingredients:

    ¾ cup potatoes, peeled and diced in 1/2-inch cubes* (See Notes)
    1 tablespoon water
    ⅓ cup butter (salted or unsalted)
    ½ cup carrots, peeled and diced small
    ⅓ cup white or yellow onion, diced
    ⅓ cup celery, diced small   
    2 to 4 cloves garlic, finely minced
    ⅓ cup all-purpose flour
    1 cup turkey or chicken broth (I use low-salt or no-salt added versions, may need to increase the    salt quantity)

    ½ teaspoon thyme** (See Notes)
    ½ teaspoon salt, or to taste
    ½ teaspoon freshly ground black pepper, or to taste
    1 cup milk (2% or whole recommended)*** (See Notes)
    ½ cup peas, frozen or canned**** (See Notes)
    ½ cup corn, frozen or canned**** (See Notes)
    1 refrigerated double crust pie crust OR homemade double pie crust
    2 cups cooked turkey, shredded (chicken may be substituted; shredded rotisserie or diced/shredded leftover chicken)

Instructions:

   
    Preheat oven to 425F and spray a 9-inch pie plate with cooking spray; set aside.

    Peel and cube the potatoes, place them in a microwave-safe bowl, cover with 1 tablespoon water, cover the bowl with plastic wrap, and microwave on high for 5 minutes. Tip - This allows the potatoes to head start on cooking before placing them in the pie with the other ingredients which are faster cooking.

    While the potatoes are microwaving, to a large skillet, add the butter, carrots, onion, celery, and sauté over medium-high heat for about 4 to 5 minutes, or until vegetables begin to soften; stir frequently.

    Add the garlic, stir to combine, and sauté for 1 minute or until fragrant; stir constantly.

    Evenly sprinkle the flour and cook for about 3 minutes, or until the flour is well toasted since it will combine with the butter to give a foundational level of flavor to the pot pie, meaning you want it browned a bit.

    Add the broth, microwaved potatoes (drain any excess water before adding them), thyme, salt, pepper, stir to combine, and allow the mixture to simmer over medium heat for about 10 minutes, or until the potatoes and carrots are tender.

    Add the milk, peas, corn, and simmer over medium-low heat until the gravy thickens while you prepare the crust.

    Roll out the store bought or homemade pie crust to fit your 9-inch pie pan.

    To place the crust in the pie pan use a lightly floured rolling pin and roll the pie crust onto the rolling pin, place over the 9 inch pie pan and unroll the rolling pin so that the crust is centered over the pie pan; set aside.

    Remove the skillet that's been simmering from the heat and add the shredded leftover turkey, chicken, rotisserie chicken, etc. Stir to combine.

    Taste the mixture and if you think it needs more salt, pepper, thyme, etc. add it now, to taste.

    Gently spoon the mixture into the pie plate on top of the pie crust.

    Now you will prepare to place the top pie crust over the top but first cut out 4 to 5 small slits into the top of the pie dough with a sharp knife so the steam can be released as the pie cooks. A star-shape is what I did for this pot pie.

    Place the top pie crust over the top and crimp the edges of the pie dough by pinching the top and bottom of the dough together between your fingers, and repeat all along the edges of the pie to seal.

 Tip - For good measure as a steam valve, prick the very center 5 or 8 times with the very tip of a sharp paring or small knife.

    Place the pie dish on a baking sheet, and put the whole thing in the oven. Tip - The baking sheet will catch any bubble-overs that occur as the pie bakes so it doesn't burn on the bottom of your oven (less potential cleanup for you).

    Bake for 35 to 40 minutes, or until the crust is golden brown, and the filling is bubbling (you will be able to see it because of the slits you made in the top crust). Check pie at 25 minutes and if it seems that the crust is browning too quickly, either drape a sheet of foil loosely over the top (tenting the pan) or carefully apply strips of foil around the edges of the crust only to shield it from browning.

    Serve immediately. Pie will keep airtight in the fridge for up to 5 days and in the freezer for up to 3 months, noting that the crust of the leftovers will not be as flaky and light.

Notes:

*Almost any kind of potato is fine including Russet, Yukon Gold, baby Yukon gold, red, baby red, etc.

**I used 1/2 teaspoon fresh. Dried may be substituted and normally you use half the amount of dried as you do fresh, so 1/4 teaspoon although a bit more if you'd like is fine, to taste.

***I recommend 2% or whole milk for the recipe. I don't recommend skim (too thin) nor cream (too thick) although half-and-half is probably fine. I've never used a plant-based milk but if trying one, I would look for something thicker like a cashew or oat milk rather than a rice milk.

****I prefer frozen to canned vegetables. If using frozen, they don't have to be totally thawed before adding them to the mixture. If using canned, be sure to drain well, and rinse if desired. Chances are if you're making a pot pie, it's the fall or winter, and fresh corn and peas are not in season. However, fresh is great, although likely hard and impractical to source.

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe.
Title: Re: What's for dinner? 2020
Post by: Amy on November 25, 2023, 03:51:22 PM
Patricia, pot pie is comfort food to me. All in one meal, with a side salad. :)
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 25, 2023, 04:00:51 PM
Amy, same here, as I spent my early years in a territory before it attained statehood. Many items weren't available. Which in hindsight was perhaps better.

My allergist and nutritionist agree with you, and I know I'd be richer if I'd known better!

I like it with a salad and a dill pickle. :)
Title: Re: What's for dinner? 2020
Post by: Amy on November 26, 2023, 06:40:59 AM
Patricia, you may have the dill pickle!  I made over 60 jars this summer and Kyle and friends can have them. :P
Title: Re: What's for dinner? 2020
Post by: Amy on November 26, 2023, 06:43:44 AM
Poor Mans Cake

Enjoy this old-fashioned cake! We're so glad that we rediscovered it in our recipe archives. It's a keeper!

Ingredients
2 cups brown sugar
2 cups hot water
1 teaspoon salt
2 tablespoons vegetable shortening
1 package (15 ounces) raisins
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 cups all-purpose flour
1 teaspoon baking soda dissolved in 2 teaspoons hot water

cream cheese frosting (optional)

Instructions

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan.
In a pan, combine brown sugar, hot water, salt, shortening, raisins, and spices. Bring to a boil, then remove from the heat and let cool to room temperature.
In a bowl, combine flour and dissolved baking soda, add to the batter, and mix well. Pour into prepared pan. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan. Frost, if desired.


Title: Re: What's for dinner? 2020
Post by: Amy on November 26, 2023, 06:47:56 AM
Orange Kiss Me Cake
Prep
30 MIN
Total
2 HR 15 MIN
Ingredients
14
Servings
16
Ingredients
Cake
1
orange
1 cup raisins
1/3cup walnuts
2 cups Pillsbury BEST® All Purpose or Unbleached Flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup margarine or butter, softened, or shortening
2 eggs

Topping

Reserved 1/3 cup orange juice
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts
Steps
1
Heat oven to 350°F. Grease and flour 13x9-inch pan. Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In blender container, food processor bowl with metal blade or food mill, grind together orange peel and pulp, raisins and 1/3 cup walnuts. Set aside.
2
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and all remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour batter into greased and floured pan.
3
Bake at 350°F. for 35 to 45 minutes or until toothpick inserted in center comes out clean. Drizzle reserved 1/3 cup orange juice over warm cake in pan.
4
In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup walnuts; sprinkle over cake. Cool 1 hour or until completely cooled.
Nutrition InformationHide
Serving Size: 1/16 of Recipe
Calories270
Calories from Fat90
Total Fat10g15%
Saturated Fat2g10%
Cholesterol30mg10%
Sodium300mg13%
Total Carbohydrate40g13%
Dietary Fiber2g8%
Sugars25g
Protein4g
% Daily Value*:
Vitamin A8%
Vitamin C10%
Calcium4%
Iron8%
Exchanges:
1 Starch; 1 1/2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 26, 2023, 01:18:29 PM
Christmas Salad

Contains all the colors of Christmas! This fresh, bright salad is made with broccoli, cauliflower, red onion and cherry tomatoes mixed with a creamy dressing.

Prep Time: 10 minutes Chill Time: 1 hour Total Time: 1 hour 10 minutes
Servings: 8

Author: Stacie Vaughan

Ingredients:
 
    1 head broccoli chopped into florets
    1 head cauliflower chopped into florets
    1 red onion thinly sliced
    2 cups cherry tomatoes halved

Dressing:

    1 cup mayonnaise
    ½ cup sour cream
    1 tbsp sugar

Instructions:

    Add veggies into a salad bowl.
    In another bowl, whisk together mayonnaise, sour cream and sugar. Pour over veggies and toss together.       
   Chill in the fridge one hour before serving.

Kitchen Tools:

Salad bowl
Measuring cups
Cutting board

Title: Re: What's for dinner? 2020
Post by: patricia19 on November 26, 2023, 01:28:01 PM
The Best Filet Mignon Recipe

   by Kellie March 10, 2023

Quick and easy, the most perfect Filet Mignon recipe is fantastic for entertaining both small and large parties.

Prep Time: 5 minutes mins Cook Time: 20 minutes mins 10 minutes mins Total Time: 25 minutes mins

Yield: 4

Ingredients:

    ▢ 4 6-8 ounce Filet Mignon Steaks
    ▢ 2 tablespoons butter
    ▢ 2 tbsp kosher salt
    ▢ 2 tbsp fresh ground pepper

Instructions:

    Preheat oven to 400 degrees.
    Season the steaks liberally with kosher salt and black pepper on both sides.
    Melt the butter in a medium heavy bottom skillet over high heat.
    Add the steaks to the pan. Cook until a crust has formed and golden brown, approximately 3-4 minutes.
    Flip the steaks and transfer the entire skillet to the oven.
    Roast for 10-15 minutes or until cooked to the desired degree of doneness. (Remove when the temperature reaches 125 degrees for medium rare).
    Transfer the steaks to a platter and cover with foil. Allow the steaks to rest for 10 minutes.

    Serve and enjoy






Title: Re: What's for dinner? 2020
Post by: Amy on November 27, 2023, 10:36:36 AM
CREAMY VEGETABLE SOUP
Creamy Vegetable Soup made easy in 30 minutes or less! Simple, flavorful & comforting vegetable soup recipe perfect for cold nights.
Prep Time
10minutes mins
Cook Time
20minutes mins
Total Time
30minutes mins
Course: Soup, Soups & StewsCuisine: AmericanKeyword: Creamy Vegetable Soup Servings: 6 servings Calories: 117kcal Author: Jessica & Nellie
Ingredients
5 cups chopped/ diced fresh or frozen vegetables- broccoli carrots, peas, celery, green beans, corn, etc
4 ½ cups broth
1 ½ cups milk or a 12 oz can of evaporated milk
½ cup diced onion
3 TBSP butter
¼ cup flour
1 tsp sage
½ tsp herb-blend all-purpose seasoning
1 tsp salt
½ tsp pepper
½ cup Parmesan cheese
¼ cup instant mashed potato flakes optional
Instructions
Start by melt butter in a medium saucepan.
Next, add the onion, seasonings, and flour. Stir to combine.
Then, whisk in 1 cup of broth. Heat until bubbling, then add the vegetables and another 2 cups of broth. Cover and cook on medium heat for about 10-15 minutes, until vegetables are soft.
Once that is complete, add in remaining 1 1/2 cups of broth, milk and potato flakes (if desired). Stir until well combined.
Cover and simmer for 15-20 minutes.
Notes
Creamy Vegetable Soup is perfect for cold nights and quickly comes together for a  flavorful and comforting dish!
Nutrition
Calories: 117kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 1277mg | Potassium: 38mg | Fiber: 1g | Sugar: 2g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg
Title: Re: What's for dinner? 2020
Post by: Amy on November 27, 2023, 11:14:56 AM
Navy Bean And Ham Soup (In a Crock Pot)
added by Karla Everett
I just love this bean soup recipe. My mom taught me how to make this years ago, but I have changed it a bit to fit my tastes. You can make this soup with different types of beans if you prefer. This soup can be made on the stovetop if you don't have a Crock Pot.

Cook time: 8 Hr  Prep time: 15 Min  Serves: 8 to 10
Ingredients

1 lb small navy beans (or your favorite bean)
1 onion, chopped
2 stick celery, chopped
3/4 c chopped carrots
2 Tbsp chopped garlic from a jar
1/2 tsp pepper
2 bay leaves, dried
leftover ham bone with meat on it
1-1/2 c chopped up ham, optional
4-5 c water
broth from the cooked ham
3 Tbsp fat from ham broth
Directions
1. Sort through the dry beans and discard any bad beans or rocks you may find. Place in water and soak overnight .
2. Drain and rinse the beans well.
3. Chop the onions, carrots, and celery. I like to use some of the celery leaves in mine.
4. Place cut vegetables in a Crock Pot with the beans. Add a meaty ham bone that was left over from a previous dinner and extra chopped-up ham meat if you want more meat.
5. Add the leftover juice and some of the fat from the cooked ham, it will be jelled once it's cold.
6. Add the water and the remaining spices.
7. Cover and let cook for at least 6 hours. Remove the ham bone and remove the ham off the bone and return the meat to the soup; I like to mash some of the beans at this time. Cook for 2 more hours. I like to serve my soup with some good ole corn bread.
Title: Re: What's for dinner? 2020
Post by: patricia19 on November 27, 2023, 12:32:38 PM
Homemade Hamburger Helper

Homemade Hamburger Helper - You can kiss the store-bought stuff goodbye because my homemade recipe for classic cheeseburger pasta is EASY, ready in 30 minutes, and made in ONE skillet! There's saucy cheesy pasta and juicy ground beef in every bite making this a family FAVORITE comfort food recipe. PERFECT for busy weeknights!   

Averie Cooks...Yield 8 Servings

Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes

Ingredients:

    1 to 2 tablespoons olive oil
    1 pound lean ground beef (I recommend 90/10 or 93/7 so you don't have to drain excess fat)
    1 small yellow onion, diced small (white onion may be substituted)
    1 teaspoon paprika (or smoked paprika)
    1/2 teaspoon salt, or to taste
    1/2 teaspoon freshly ground black pepper, or to taste
    1 teaspoon garlic powder OR about 2 finely minced garlic cloves
    2 teaspoons all-purpose flour
    8 ounces small-shaped dry uncooked pasta* (See Notes)
    2 ½ cups reduced-sodium beef broth
    ½ cup tomato puree
    1 teaspoon Dijon mustard (honey mustard may be substituted; I don't care for yellow mustard here)
    1 heaping cup shredded sharp cheddar cheese, and optionally 1/2 cup more for sprinkling on top
    ¼ cup sweet pickle relish OR diced sweet gherkins OR 1 teaspoon granulated sugar, optional
    2 tablespoons green onions, sliced thin; optional for garnishing

Instructions:

    To a large high-sided skillet, add the olive oil, ground beef, onion, evenly season with the paprika, salt, pepper, and saute over medium-high heat to cook the beef and soften the onion. Stir, flip, and crumble the beef frequently as it cooks to ensure even cooking; about 5 minutes.
   
    Add the garlic and cook for 1 minute; stir nearly constantly.
   
    Evenly sprinkle with the flour, stir to combine, and cook for 1 minute; stir nearly constantly. Tip - Flour is used to thicken the sauce a bit later on.
   
    Add the pasta (See Notes below for my suggestions and make sure to only add half of a 16 ounce box, or 2/3rds of a 12 ounce box), reduced sodium beef broth (tip - you may substitute with reduced sodium vegetable or chicken broth, or even water as a last resort but make sure to add more salt and extra seasonings if using water), tomato puree (tip - tomato puree is different from tomato sauce which is a bit thinner although would still work, but do not use tomato paste because it's too thick),

    Dijon mustard, stir to combine, and cover with a lid.
   
   
    Bring it to a boil, and once boiling, remove the lid, and stir well.
   
    Cover it again, reduce the heat to low (or as needed so mixture is simmering gently), and allow mixture to simmer for about 15 minutes, or until pasta is cooked to al dente and all liquid has been absorbed, or absorbed to your liking and pasta is done.

    For those who want a saucier final dish, cut the simmering time short by a couple minutes (or add an extra 1/3 cup broth or extra tomato puree). If you have excess liquid (in short, remove the lid, bring it up to a faster boil, and let it boil away rapidly for 2-5 minutes, or as needed until the excess liquid volume evaporates).

    Or if your pasta isn't fully cooked and is still hard and/or the mixture is dry looking at any time add extra broth or water, starting with about 1/3 cup, and continue to simmer until the pasta is soft and done.

    Add the heaping cup of shredded cheese (tip - shred your cheese by hand for optimal melting) and the optional sweet pickle relish (or diced gherkins or teaspoon of sugar) and stir to combine.

    Flavor Tips - I love the sweet-and-tangy dimension but if you don't, simply omit the relish or diced gherkins. If you are omiting you may consider adding 1 teaspoon granulated sugar to help balance the acidity of the tomato puree and overall savory aspect of the dish, however the sugar is also optional and to taste. Make sure to check for seasoning balance and if desired, add more salt, pepper, paprika, garlic or onion powder, etc.

    Optionally, for those who want a cheesier final dish, evenly sprinkle an additional 1/2 cup or so of shredded cheese over the top, and cover with the lid for a couple minutes to help encourage the cheese to melt.
    Optionally garnish with green onions and serve immediately. Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave.

Notes

*Best Pasta Shapes for the recipe

    cavatappi (what I used)
    small elbow macaroni (the next most logical choice because it's common and easy to find)
    small shells (the next logical choice because it's common and easy to find)
    penne, ziti, rigatoni, rotini,    small wheels
   
   
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 01, 2023, 05:41:25 PM
Gingerbread Molasses Cookies

Averie Cooks...Yield 24

Gingerbread Molasses Cookies with Eggnog Frosting - Soft and chewy ginger molasses cookies with eggnog cream cheese frosting are the PERFECT Christmas cookie!

Set out a platter of these beauties for your next Christmas party or holiday gathering and no one will be able to resist these richly spiced cookies! Put them on your holiday baking list - so EASY to make, no rolling or cutting out necessary!   


Prep Time 15 minutes Cook Time 8 minutes Additional Time 2 hours 30 minutes Total Time 2 hours 53 minutes

Ingredients:

Cookies:

    1/2 cup unsalted butter, softened
    3/4 cup granulated sugar
    1/4 cup unsulphered molasses
    1 large egg
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 to 2 teaspoons ground ginger (I use 2 but add to taste)
    1 teaspoon ground cinnamon
    ½ teaspoon ground cloves, or to taste
    ½ teaspoon ground nutmeg, or to taste
    ½ teaspoon salt

Eggnog Frosting:

    8 ounces brick-style cream cheese (full fat only)
    2 cups confectioners' sugar, sifted recommended
    2 tablespoons eggnog, or as desired (2% or whole milk may be substituted)

Instructions:

    Cookies - To a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add the butter, sugar, and beat on high speed until fluffy about 3-4 minutes. Stop and scrape down the sides of the bowl. Note - There is no brown sugar in this recipe as written. However, if you'd like to use 1/2 cup granulated sugar + 1/4 cup packed light brown sugar, it will work fine.
   
    Add the molasses, egg, vanilla, and beat to just incorporate. Tip - When measuring molasses, first spray your measuring cup with cooking spray and the molasses will slide right out.

    Add the flour, all spices, salt, and beat on low speed to incorporate until a smooth dough forms; don't overmix.
   
    Cover the mixing bowl with plastic wrap and refrigerate for 2 hours to chill the dough. Tip - Do not skip the chilling step or cookies will spread a lot during baking. I prefer to chill them in the fridge than the freezer because the dough chills more uniformly.
   
    After two hours, preheat the oven to 350F, line two baking sheets with parchment or a Silpat.
   
    Use a small cookie scoop to form approximately 24 mounds of dough. The dough mounds will be about 1 inch in diameter, or about 1 tablespoon in size.
   
    Place approximately 12 cookie dough balls on each baking sheet, or spaced evenly and as necessary.
   
    Bake for about 8 minutes, or until done. Baking Tips - If you make larger cookies, they will take longer to cook. As written, 1-inch cookie dough balls are pretty small cookies by today's standards and bake quickly, in just about 8 minutes, but all ovens vary.

   It's okay to pull cookies when they appear barely set because they'll continue to firm up as they cool. If possible, I suggest baking one baking sheet of cookies at a time, on the middle oven rack, rotating the baking sheet once midway through cooking for the most uniform baking results. Repeat with second baking sheet.
   
    Allow cookies to cool on the baking sheet for about 5-10 minuts, or until they're cool enough to remove.
    Eggnog Frosting - Techinically this is optional but I highly recommend it! To a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add the cream cheese and beat on high speed for 1-2 minutes. Stop and scrape down the sides of the bowl.
   
    Add the confectioners' sugar, eggnog, and beat on low speed at first, gradually increasing the speed, until a smooth frosting has formed. Tips - The exact amount of eggnog (or milk) you need will depend on how thick or thin you like your frosting, your ingredients, and climate. Add additional liquid 1 tablespoon at a time if frosting is too thick; add confectioners' sugar 2 tablespoons at a time if frosting is too thin or runny.
   
     Using a small spoon, knife, offset spatula, or small spatula, add a bit of frosting to the top of each cookies. Note - This frosting is not meant to be piped. It's applied casually and rustically. If desired, add sprinkles now.
   
     The frosting will set on its own at room temp in a few hours, but you can accelerate the process by placing the cookies in the fridge for about 15 minutes.
   
     Serving - I serve the cookies at room temp because they taste best to me, but some people may prefer them chilled.
   
     Storage - Up to 18-24 hours after frosting the cookies, I am fine keeping them airtight at room temp; if you want to refrigerate them from the get-go, do so. After 18-24 hours, the cookies should be kept airtight in the fridge. You can freeze either unbaked dough balls OR baked cookies airtight for up to 3 months. Do not freeze frosted cookies.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 01, 2023, 08:42:02 PM
ENJOY THIS RECIPE FOR PEANUT BUTTER HOT CHOCOLATE

By Joy Food Sunshine

Ingredient Checklist

    2 cups milk (whole milk, 2% milk, full-fat coconut milk, almond milk, etc)
    3 oz bittersweet or semi-sweet chocolate (6 TBS)
    ¼ cup creamy peanut butter
    4 TBS granulated sugar (or coconut sugar)
    1 TBS unsweetened cocoa powder
    1 tsp pure vanilla extract
    ⅛ tsp sea salt optional

Instructions Checklist

    Step 1
        Add milk chocolate, peanut butter and sugar to a small saucepan and heat over medium heat.
    Step 2
        Whisk constantly until chocolate is melted and the mixture is smooth.

    Step 3

        Add, cocoa powder, vanilla and salt (if desired) and whisk until completely combined and warm.

    Step 4

        Cover and remove from heat and let cocoa sit (covered) for 5 minutes before serving if you would like a very thick hot cocoa, or serve immediately.


Title: Re: What's for dinner? 2020
Post by: Amy on December 02, 2023, 07:45:03 AM
Easy Hamburger Soup
PREP TIME
15 mins
COOK TIME
30 mins
TOTAL TIME
45 mins
SERVINGS
4 to 6 servings
If you're not using the red wine, use an equal measure of tomato juice or beef broth spiked with a teaspoon or two of your favorite vinegar.

Ingredients
1 to 1 1/3 pounds ground beef

1 cup diced yellow onion (from 1 small onion or 1/2 large onion)

2 stalks celery, diced

2 large carrots, diced

1 sweet bell pepper, seeded and diced

3 cloves garlic, minced

1 can (14.5 ounces) diced tomatoes

2 tablespoons tomato paste

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 cups beef broth

1/2 cup red wine, optional (see recipe note)

1 cup elbow macaroni, optional

Method
Brown the beef in a heavy stock pot:
In a large Dutch oven or stock pot over medium heat, brown the ground beef over medium heat. Break it apart with a wooden spoon into large chunks.

When browned, use a slotted spoon to transfer the ground beef onto a paper towel-lined plate to drain. Set it aside.

Cook the vegetables:
Pour off all but 1 tablespoon of the rendered fat from the ground beef (or add enough olive oil to make 1 tablespoon if there's not much fat).

Add the diced onion, celery, carrot and bell pepper and cook over medium heat until softened, about 5 minutes.

Add the seasonings, tomatoes, and broth:
Stir in the tomato paste and garlic, and cook about 30 seconds, until fragrant. Add in the oregano, salt, and pepper, and stir to combine.

Stir in the diced tomatoes, beef broth, and red wine (if using). Lastly, add the cooked ground beef back to the pan. Taste and adjust seasonings as needed.

Simmer the soup:
Bring the soup to a rapid simmer. Reduce the heat to medium-low, cover the pot, and cook for about 20 more minutes. If you are adding elbow macaroni, add it halfway through simmering, and cook until the pasta is tender.

Serve immediately:
Dole the soup out into individual bowls and serve hot from the pot. Leftovers will keep up to 5 days refrigerated, or up to 3 months frozen.



GROUND BEEF
FAMILY DINNERS
BUDGET DINNERS
MACARONIS
Nutrition Facts (per serving)
331 CALORIES
18g FAT
12g CARBS
30g PROTEIN
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 02, 2023, 02:12:32 PM
Amy, the last is very close to mine except for the garlic, red wine, and tomato paste. Okay, not so close...but similar.   :thumbup:  ;)

It is amazing, piping hot on a cold night after a long day's outside work.

I will have to try adding garlic and the recipe's substitute for red wine the next time I make it.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 02, 2023, 03:12:32 PM
Easy Beef Bulgogi Bowls

Ditch the delivery and whip up a make-ahead recipe for Easy Beef Bulgogi Bowls served with pickled veggies and fried eggs.

Author: Kelly Senyei

Prep Time 2 hours hrs Cook Time 15 minutes mins Total Time 2 hours hrs 15 minutes mins Servings 4

Ingredients:
 
For the beef bulgogi:

    ▢ 1/2 cup soy sauce
    ▢ 1/2 cup packed light brown sugar
    ▢ 1 Tablespoon sesame oil
    ▢ 2 Tablespoons chili garlic sauce or Gochujang Chili Sauce, or more to taste
    ▢ 1/4 cup rice wine vinegar
    ▢ 2 Tablespoons minced garlic
    ▢ 2 Tablespoons minced ginger
    ▢ 1/4 cup thinly sliced shallots
    ▢ 2 pounds ribeye or top sirloin steaks, cut into 1/8-inch-thick slices (See Kelly's Note)
    ▢ 2 Tablespoons vegetable oil

For assembling the bowls:

    ▢ 3 cups cooked rice    ▢ 4 fried eggs
    ▢ 1 cup homemade or store-bought kimchi
    ▢ 1 English cucumber, cut into ribbons

Instructions
Make the beef bulgogi:

    In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger and shallots.
 
    Add the sliced beef to the bowl with the marinade and toss to combine. Cover and refrigerate the beef for a minimum of 2 hours and up to overnight.

    Heat a large sauté pan over high heat. Add the vegetable oil then using a slotted spoon, add the marinated beef, searing it quickly on all side and being careful not to overcrowd the pan.

Transfer the beef to a plate.

Assemble the bowls:

    Divide the rice among four serving bowls and top it with the beef bulgogi. 
   
    Top each bowl with a fried egg, a portion of kimchi and cucumber ribbons. Serve immediately.

Kelly's Note:

    To thinly slice the steak, place it in the freezer for 30 minutes to help it firm up before using a sharp knife to cut it into thin slices.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 02, 2023, 03:20:43 PM
Homemade Brown 'n Serve Rolls

Serve freshly baked rolls at short notice with these Homemade Brown 'n Serve Rolls. They're soft and fluffy with a golden brown top.

Servings 24 Prep Time 20 minutes Cook Time 20 minutes Rise Time 1 hour hour 30 minutes minutes

Total Time 2 hours 10 minutes minutes

Ingredients:
 
US Customary:

    1 package active dry yeast
    1/4 cup warm water
    1 tablespoon granulated sugar
    1 1/2 cups milk
    5 tablespoons granulated sugar
    6 tablespoons unsalted butter (softened)
    3/4 tablespoon salt
    4 1/2 cups bread flour (or all purpose flour)

Instructions:

    In a small bowl, dissolve the yeast in warm water with 1 tablespoon of sugar. Let it sit for 5-7 minutes until the yeast is frothy and activated.
   
    Heat the milk in the microwave for about 1 and a half minutes, until it is hot. Add the sugar and butter and allow the mixture to cool for a few minutes until it is warm to the touch (about 110º Fahrenheit). Add this to the yeast mixture.

    Add 2 cups of flour and mix until it makes a very soft batter. Cover and allow this to rise for 1 hour in a warm place.
   
    Add the salt and another 2 ½ cups of flour so that it makes a soft dough. Knead for 5-7 minutes by hand or 5 minutes using the dough hook on your stand mixer.

    Put the dough in a greased bowl, cover it. Allow it to rise in a warm place until double, about 30 minutes.

    Punch the dough down and work it into 20-24 rolls, depending on the size you'd like. Place the rolls in a greased pan and allow them to rise until double, about another 30 minutes.

    Heat the oven to 275 degrees. Bake for 20 minutes. The rolls should not be browned but will be fully cooked through. Allow the rolls to cool, then freeze them in zippered bags in the amounts that you'd like.

    When you are ready to bake the rolls, allow them to thaw in the refrigerator overnight or on the counter for 45 minutes. Bake the rolls at 400 degrees Fahrenheit for 8-12 minutes, depending on the size of the rolls.
 
    If you'd like, you can bake these rolls immediately instead of freezing them. If you'd like to do this, just bake them at 375 degrees Fahrenheit for 18-20 minutes.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 02, 2023, 03:28:44 PM
Chicken Parmesan Stuffed Meatballs

Giant chicken meatballs stuffed with mozzarella cheese, and coated with seasoned breadcrumbs and parmesan cheese. These are packed with flavor!

Author Holly...Servings 12

Ingredients:

    1 pound lean ground chicken (I use 7% fat) (Optional ground turkey).
    1 cup panko breadcrumbs, divided
    1/2 Tablespoon dried minced onion
    1 Tablespoon fresh parsley
    1/2 cup freshly grated Parmesan cheese
    2 teaspoons garlic salt
    1 teaspoon black pepper
    1 garlic clove, minced
    1 large egg, beaten
    8 ounces Mozzarella cheese cut into 1/2 inch cubes
    1 jar (24 ounces) marinara sauce

Instructions:

    Preheat oven to 375° F. Spray a 12 cup muffin tin with non-stick spray.

    In a large bowl, stir together 1/4 cup panko breadcrumbs, minced onion, parsley, parmesan cheese, garlic salt, pepper, minced garlic and egg. Stir until combined.

    Add the ground chicken to the mixture, and gently combine (with your hands is easiest). Form the meatballs by rolling about 2 Tablespoons of chicken mixture in your hands, shaping into a ball.

Press one cube of mozzarella cheese into the center of the meatball, and press mixture around it to hide cheese. Repeat with remaining chicken mixture and mozzarella.

    Place the remaining panko breadcrumbs onto a large plate. Roll each meatball into the crumbs and then place in the muffin tin. You should get 12 meatballs total.

    Bake meatballs for 20 to 25 minutes, or until fully cooked. Serve immediately with warm marinara sauce.

Notes:

FREEZER INSTRUCTIONS: Cook meatballs according to instructions above. Let cool then place in a freezer-safe container.

Store in freezer up to 2 months. To reheat: Place the frozen meatballs in a greased 9×13 inch baking dish. Cover with marinara sauce. Cover and bake at 350° F. for 1 hour. Uncover and continue to bake 20 minutes or until meatballs are fully heated through.

Crock pot reheat: Place meatballs in a crock pot. Pour marinara sauce over the tops. Cover with lid and cook on Low heat for 4 hours.

 
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 02, 2023, 03:49:32 PM
Starbucks Cranberry Bliss Bars

The Starbucks Cranberry Bliss Bars are a seasonal menu item. Now you can make them anytime with this copycat recipe.

Prep Time: 30 minutes Cook Time: 25 minutes Total Time: 55 minutes minutes Servings: 48

Ingredients:

Cookie Bar Base:

    6 ounces unsalted butter room temperature
    1 1/4 cups brown sugar
    1/2 teaspoon kosher salt
    1 tablespoon orange zest
    1 teaspoon vanilla extract
    2 eggs
    1 egg yolk
    2 cups self-rising flour
    1 cup dried cranberries chopped
    1 cup white chocolate chips
    3 tablespoons finely minced crystallized ginger

Frosting:

    3 ounces cream cheese softened
    2 cups powdered sugar sifted
    1 pinch salt
    1 teaspoon orange zest
    1 tablespoon lemon juice

Topping:

    1 cup dried cranberries
    4 ounces white chocolate chips
    1 1/2 teaspoons vegetable oil

Instructions:

Cookie Bar Base:

    Line a half-sheet pan with parchment or Silpat. Set a rack in the center of the oven, and preheat to 325°F.

    Cream the butter and brown sugar together in the bowl of a stand mixer until smooth and creamy.

    Add the salt, orange zest, and vanilla and mix until well-combined.

    Add the eggs and yolk, one at a time, mixing until combined and scraping the bowl as necessary.

    Add the self-rising flour and mix until just combined.

    Fold in the dried cranberries, white chocolate chips, and crystallized ginger until evenly distributed.

    Using an offset spatula, spread the dough evenly in the prepared pan.

    Bake for 10 minutes. Then rotate the pan and continue to bake until the base is golden brown and fairly firm, an additional 10 to 12 minutes.

    Remove the pan from the oven and let it cool on a rack.

Frosting:

    Whip the cream cheese in the bowl of a stand mixer fitted with the whisk attachment until light.
   
    Add the sugar, salt, and orange zest.



    Cream the butter and brown sugar together in the bowl of a stand mixer until smooth and creamy.

    Add the salt, orange zest, and vanilla and mix until well-combined.

    Add the eggs and yolk, one at a time, mixing until combined and scraping the bowl as necessary.

    Add the self-rising flour and mix until just combined.

    Fold in the dried cranberries, white chocolate chips, and crystallized ginger until evenly distributed.

    Using an offset spatula, spread the dough evenly in the prepared pan.

    Bake for 10 minutes. Then rotate the pan and continue to bake until the base is golden brown and fairly firm, an additional 10 to 12 minutes.

    Remove the pan from the oven and let it cool on a rack.

Frosting:

    Whip the cream cheese in the bowl of a stand mixer fitted with the whisk attachment until light.
   
    Add the sugar, salt, and orange zest.

        Mix on low speed until the sugar is incorporated.

    Increase the mixer speed to medium-high and whip until light.

    Add the lemon juice and mix to combine.

    Once the bars have cooled, spread the frosting in a thin layer with an offset spatula. Don't be too concerned with being neat at the very edges since you will be trimming them.


Topping:

    Sprinkle the cranberries evenly over the bars.

    In a microwave-safe bowl, heat the white chocolate chips and oil together in 20-second bursts at 50% power, stirring in between, until melted.

    Scrape the melted chocolate into a zip-top bag. Snip off a tiny corner and drizzle the white chocolate in a cross-hatch pattern over the berries.

    Refrigerate for an hour.

    Using a pizza wheel, trim the edges of the bars to make an even rectangle. Cut vertically into thirds and horizontally into fourths. You will end up with 12 squares. If you would like dessert-size bars, cut each square diagonally in half to make 24 triangles. If you would like cookie-size bars, cut each triangle diagonally in half again for a total of 48 triangles.



Title: Re: What's for dinner? 2020
Post by: patricia19 on December 04, 2023, 12:22:36 AM
Gooey Canadian butter tarts,

Butter Tarts By Diana's Little Kitchen

Prep Time: 30 minutes Cook Time: 25 minutes

This Butter Tarts Recipe will teach you to make the classic Canadian dessert with flaky pastry shells filled with a rich and gooey sweet filling.

Ingredients:

For the crust:

    ▢ 1 ½ cups (180 g) all-purpose flour
    ▢ ¼ teaspoon salt
    ▢ ½ cup (113 g) salted butter cold and cubed
    ▢ 4-6 tablespoons very cold water

For the filling:

    ▢ ½ cup (120 ml) corn syrup light corn syrup, or golden corn syrup
    ▢ ⅓ cup (67 g) light brown sugar
    ▢ 3 tablespoons (42 g) unsalted butter melted and cooled
    ▢ 1 large egg at room temperature
    ▢ 1 teaspoon vanilla extract
    ▢ ½ teaspoon cornstarch
    ▢ ¼ teaspoon ground cinnamon
    ▢ ¼ teaspoon salt
    ▢ ⅛ teaspoon ground nutmeg
    ▢ ½ cup (70 g) raisins optional

Instructions:

    In a large bowl, whisk together the flour and salt. With a pastry cutter, cut in the butter until only pea-sized pieces remain. You can also use a food processor to do this.
   
    Add 4 tablespoons of water and mix, add the water a little more at a time until the dough is shaggy and sticks together. Form into a flat disc and cover with plastic wrap. Chill in the refrigerator for at least 2 hours.

    Preheat the oven to 400°F (200°C), or 180°C if you have a fan oven.

    Once the dough is ready, roll into ⅛" thickness and cut into 4" circles. Press into the cavities and up the sides of a 12-count muffin tin. Gather up any scraps and repeat until all 12 of the spots in the muffin tin are full. Place the tin into the freezer while you prepare the filling to chill the crust

    In a medium bowl, whisk together the corn syrup, brown sugar, butter, egg, vanilla, cornstarch, cinnamon, salt and nutmeg until smooth. Stir in the raisins.

    Add the filling to the tart shells, only filling about 1/2 way.

    Bake in the preheated oven for 5 minutes, then reduce the heat to 350 and bake an additional 15-20 minutes, or until the filling is bubbling and the crust is golden.

    Allow to cool for at least 15 minutes before using a butter knife to help remove them from the pan.

Notes:

    Raisins are optional. You can leave them out, or replace them with the same amount of currants, chopped pecans, or chopped walnuts.

    Chilling is important. Chilling the dough for at least two hours will make it easier to roll out and work with. I also highly recommend freezing the shells before baking. Otherwise, the dough can slip down and the tarts can overflow.

    Be sure not to over-fill the tarts. Aim to fill each crust only half of the way. While baking, the filling will expand.

    To keep things neat, use a small cookie scoop to add the filling to the shells.

    To Store: Keep in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 04, 2023, 06:40:51 PM
Everyone in the Soda Shoppe is talking up bean soup recipes. I don't have a recipe other than a list of ingredients.

Ingredients:

    1  package of dried navy beans, picked over-cleaned and soaked overnight
    Enough cups of salted water to cover
    1 half chopped yellow onion.
    lots of ground black pepper.
    Two chopped carrots
    One large ham or other meaty bone, meat removed from the bone and discard the bone
after cooking or saved for bone broth.

I generally use my slow cooker for seven hours overnight or five hours on high. But you could bring it to a boil on the stove and then add celery before cooking and an additional hour to fifteen minutes on medium or low. Some folks like to add celery after the first boil, but I don't care for cooked celery and some add a bay leaf, removing the leaf before serving. Bean soup is pretty forgiving and can go in many different directions.

Here is a cowboy's version of a 15 bean soup;

https://youtu.be/U0_qfNUu6sc


Title: Re: What's for dinner? 2020
Post by: Tomereader1 on December 05, 2023, 11:58:46 AM
Okay ladies and gents, here is the recipe, first is the original version:

BEAN SOUP WITH SAUSAGE & KALE

7 ounces turkey kielbasa, cut into 1/2 inch slices
1 Medium onion, chopped
1 teaspoon bottled minced garlic (2 cloves)
1 15 ounce can cannellini beans (white beans) rinsed & drained
1 14 1/2 oz can no-salt added diced tomatoes (undrained)
1 32 ounce box reduced sodium chicken broth
1 teaspoon Italian seasoning, crushed
1/4 teaspoon ground black pepper
4 cups coarsely chopped kale or spinach

In large saucepan, cook sausage, onion and garlic 5 to 10 minutes or until sausage is browned and onion is tender.  Drain any excess fat.  Stir in beans, tomatoes, broth, Italian seasoning & pepper. Bring to boiling, reduce heat. Cover & simmer 5 minutes or until Kale is tender or spinach is wilted.

I used a mild sweet Italian ground sausage instead of kielbasa and used spinach, didn't have Kale.

I loved the taste of this, but next time I will alter some of the ingredients again (to my liking) i.e. less tomatoes, maybe a few more beans. Recipe stated: Serves 5. Indeed it might, but I'd say 4, because you'd want more than 1 bowl!  This recipe makes a lot, so you might have some left over to freeze for later. Don't forget to make some cornbread/muffins! You might want to lessen the chopped onion too.
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on December 05, 2023, 12:10:41 PM
Hope I got this all right.
Title: Re: What's for dinner? 2020
Post by: Amy on December 05, 2023, 04:18:18 PM
Patricia, this is the recipe I use for buttertarts..no spices in it. I use my own pastry for this.

The Best Canadian Butter Tarts

YIELD:12 LARGE TARTS
The Best Classic Canadian Butter Tarts
prep time: 45 MINUTES
cook time: 15 MINUTES
total time: 1 HOUR
The Best Classic Canadian Butter Tarts - there's a reason why we have a national obsession with these sweet, buttery, caramel-y tarts. I've sampled them in many places across the country and this thick pastry version is my favorite. Don't do the raisin debate, just leave them out if they are not your thing. Everyone should be able to enjoy them as they like them.





Ingredients

For the Pastry
2 ¼ cups flour, pastry flour is best to use but all-purpose will do
1 tbsp brown sugar
½ tsp salt
1/2 cup shortening, Very cold and cut in cubes
1/2 cup butter, Very cold and cut in cubes
6 tbsp ice water, approximately, enough to bring the dough together
For the Filling
1/2 cup lightly packed brown sugar
1/2 cup corn syrup
1/4 cup butter, melted
1 egg
1 tsp vanilla extract
1/4 tsp salt
½ cup raisins, substituting, pecans, walnuts or chocolate chips also make good variations
Instructions
To prepare the pastry
Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces.
Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.
Form the dough into two rounds about an inch thick.
Wrap in plastic wrap and let rest in the fridge for about a half hour.
Roll out on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.
To make the filling
Combine all filling ingredients except raisins.
Mix well.
Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups.
Fill 2/3 full with syrup mixture.
Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes.
Cool completely on a wire rack and remove tarts from from pans.


Notes
There is considerable debate about whether the filling in a butter tart should be runny or firm. Preferences vary, especially geographically but if you want a firmer, less runny filling simply add an additional egg, increase the brown sugar to 3/4 cup and decrease the corn syrup to 1/4 cup.


Title: Re: What's for dinner? 2020
Post by: Amy on December 05, 2023, 04:18:57 PM
Tome, thank you for the recipe...added it to my file :)
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on December 05, 2023, 05:33:26 PM
Just a question, not a recipe:  What do you all use to break up ground beef, sausage, when you are browning it?  I don't have one of those things that look like a pastry thingy, and using the back of a spoon doesn't always work for me, my hands are much less agile than when I used to use the big spoon.  What do you actually call that "pastry thingy" I referred to?
Title: Re: What's for dinner? 2020
Post by: Amy on December 05, 2023, 06:19:31 PM
Tome,I use a spatula to break up meat. Your talking about a pastry blender.

https://www.amazon.ca/Dough-Blender-Professional-Stainless-Cooking/dp/B0B3Z3ZZPM/ref=sr_1_54?keywords=pastry+blender&qid=1701818313&sr=8-54

Title: Re: What's for dinner? 2020
Post by: Tomereader1 on December 05, 2023, 06:50:37 PM
Oh, thanks so much, Amy!  I know I've seen these used for my intended purpose on several cooking shows. I think I will get one for me, for Christmas!
Title: Re: What's for dinner? 2020
Post by: Amy on December 05, 2023, 07:03:35 PM
You're  welcome Tome.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 05, 2023, 09:26:51 PM
Hmmm...I wasn't aware there were so many ways. I use a large serving fork if it's a pan that won't scratch. If you don't want scratches, either use a separate bowl first or do as I sometimes do and use a large silicone fork that's used in cooking or serving.

I also have an older tool that's metal and the bottom is shaped like a snake. Or you could go modern and use one of these.


https://duckduckgo.com/?t=ffab&q=tool+for+chopping+up+ground+meat&atb=v406-7__&ia=web

Title: Re: What's for dinner? 2020
Post by: patricia19 on December 06, 2023, 12:44:15 PM
I thought I had weighed in on the variety of tools to break up ground beef, but either my response went up in smoke or I confused some other forum with my answers.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 06, 2023, 12:51:44 PM
White Chocolate Macadamia Nut Cookies

Averie Cooks

Yield 20

White Chocolate Macadamia Nut Cookies - These EASY white chocolate and macadamia nut cookies are the perfect combination of sweet, nutty, soft and chewy perfection! They're loaded with creamy white chocolate chips and crispy chunks of macadamia nuts and baked until slightly crisp on the outside with a perfectly soft and slightly chewy center. Learn how to make these cookies that are BETTER than from a bakery!

Prep Time 15 minutes Cook Time 8 minutes Additional Time 1 hour Total Time 1 hour 23 minutes

Ingredients:

    1/2 cup unsalted butter, softened to room temp
    1/2 cup granulated sugar
    1/2 cup light brown sugar, packed
    1 large egg
    1 to 2 teaspoons vanilla extract
    1 1/2 cups cups all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup white chocolate chips
    1/2 cup macadamia nuts, coarsely chopped (I use dry roasted and lightly sea salted macadamias)

Instructions:

    To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and handheld electric mixer), add the butter, sugars, and beat on high speed untii pale and creamy, about 3-4 minutes; stop and scrape down the sides of the bowl.

    Add the egg, vanilla, and beat on high speed to incorporate and until creamy, about 1-2 minutes; stop and scrape down the sides of the bowl.

    Add the flour, baking soda, salt, and beat for 1 minute to incorporate.

    Add the white chocolate chips, macadamia nuts, and beat for an additional 30-60 seconds, or until the flour and add-ins have been completely incorporated; do not overmix.

    Cover the bowl with plastic wrap and place it in the fridge to chill for 30-45 minutes. Tips - Do not skip the step of chilling the dough because your cookies will be much more prone to spreading during baking.

However, don't chill for long because the dough will become too firm and it'll be like chiseling rather than scooping it out. You can also chill it in the freezer for about 20 minutes if you have the freezer space to do so.

    Preheat oven to 350F and line two baking sheets with parchment paper or Silpat liners; set aside.

    Using a medium cookie scoop, form cookie dough balls each using approximately 1 1/2 tablespoons dough (I made 20 balls). The overall yield will depend on the exact size of your dough balls.

    Place dough balls on the prepared baking sheets, spaced at least 2 inches apart.

    Bake for about 8 to 9 minutes, or until the edges are lightly golden browned and set. Baking Tips - Do not overbake. Cookies will continue to firm up as they are out of the oven and cooling, so it's ok to pull your baking sheets even if the cookies appear slightly undone. These cookies taste best when they're slightly underbaked rather than overbaked.

    Plus, white chocolate is prone to scorching and doesn't look very pretty if you overbake it. For optimal results, I bake cookies on the middle oven rack, one sheet at a time, rotating the baking sheet once midway through baking. The unevenness of your oven's heat output and air circulation (all ovens have this problem, some more so than others) will be very notable on white/light colored cookies like this, which is why I recommend rotating your baking sheets and only baking one sheet at a time so you can really pay attention to what's happening.

   If you made your cookies smaller/bigger than mine, baking time will vary. Bake as necessary in your oven; baking times listed are an estimate only.

   Optionally, immediately after the cookies come out of the oven, if desired you can add a half dozen white chocolate chips to each cookie for beautification. Barely tap them in and they will melt a bit and adhere.

   Allow the cookies to cool on the baking sheets for about 10 minutes, or until firm enough to transfer to wire racks to cool completely.

Notes:

Storage - Store these cookies in an airtight container at room temperature for up to 5 days. However, if you're putting these in a cookie exchange, you can feel quite confident that they'll taste great for 7 days. Make sure not to overbake them though!

You can freeze baked cookies in an airtight container for up to 3 months.

Make Ahead - Or you can freeze unbaked cookie dough balls for up to 3 months and then bake off as many cookies as you'd like when the time is right. If using this method, there's no need to thaw before baking - simply add a couple minutes to the overall baking time.

Or you can keep prepared cookie dough balls airtight in the fridge for up to 48-72 hours before baking them off.

Title: Re: What's for dinner? 2020
Post by: patricia19 on December 09, 2023, 05:58:13 PM
Mexican Chocolate Shortbread Cookies

By Averie Cooks...Yield 24

Mexican Chocolate Shortbread Cookies - These buttery shortbread cookies are full of chocolate, cinnamon-and-sugar, and a bit of spice thanks to a couple unique ingredients! They remind me of a good cup of Mexican hot chocolate, in cookie form. Great for cookie exchanges because they keep well and the perfect conversation piece cookie to set out at your next holiday party or fiesta!   

15 minutes Cook Time 10 minutes Chill Time 40 minutes Total Time 1 hour 5 minutes

Ingredients:

    2 cups all-purpose flour
    1/2 cup unsweetened natural cocoa powder
    2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    1/2 teaspoon cayenne
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 cup unsalted butter, softened to room temperature
    3/4 cup granulated sugar
    2 teaspoons vanilla extract
    Coarse sugar, for sprinkling; optional but recommended
    Confectioners' sugar, for dusting

Instructions:

    Making the Dough - To a large bowl, add the flour, cocoa, cinnamon, nutmeg, cayenne, salt, pepper, and whisk to combine; set aside.

    To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and handheld electric mixer), add the butter, granulated sugar, vanilla, and beat together on medium-high speed until fluffy and creamy. Stop and scrape down the sides of the bowl. Note - There is no egg nor brown sugar in this recipe, it's not a typo.

    Add the dry ingredients in two additions to the wet, beating on low speed after each additon until just incorporated and repeat until all the dry ingredients have been incorporated; don't overmix. Tip - The dough will be stiff and thick; this is normal. If you're using a hand mixer, you may need to get in there with a wooden spoon and some elbow grease!

    Shaping the Dough - You have two choices. You can either roll the dough into a long cylinder, about 2-inches in diameter, and tightly wrap in like a tootsie roll in parchment paper. OR you can roll it out in between two pieces of parchment to 1/4-inch thickness.

    Refrigeration - Either way (log or flat piece of dough), you need to chill the dough in the fridge for 30 minutes.

    Preheat oven to 350F and line two baking sheets with parchment paper or Silpat liners; set aside.

    Making the Cookie Shapes - If you made a log, slice off pieces that are 1/2-inch thick, and place them on the baking sheets, evenly spaced. If you are making cutout cookies, use the cookie cutters of your choice and cut them out. I suggest cutters that are about 2 1/2-3 inches in diameter. I used small stars. You can reroll the dough scraps once and cut out the remaining cookies that you can.

    Optionally (but recommended) sprinkle the cookies with coarse sugar. You can optionally sprinkle them with sprinkles or jimmies, as desired.

    Baking - Bake the cookies for about 8 to 10 minutes, or until set. Tips - Exact baking time will depend on exactly how thick you sliced the log or how large your cutout shapes are; as well as climate and oven variances.
   
    Bake one sheet of cookies at a time, on the middle rack, rotating the baking sheet once midway through baking for the most optimal results. If you made larger cookies, they may take longer than 10 minutes to cook. Do not overbake. Cookies will continue to firm and set up as they cool.

    Dusting - If desired, you can lightly dust the cookies with confectioners' sugar after they have cooled completely.

Notes

Storage - Cookies will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months. Unbaked cookie dough can be stored airtight in the fridge for up to 24-48 hours before slicing and baking it off OR in the freezer for up to 3 months before thawing, slicing, and baking.

Title: Re: What's for dinner? 2020
Post by: Amy on December 17, 2023, 07:13:05 PM
Double Crunch Honey Garlic Chicken Breasts
By: Author Barry C. Parsons
 With over 2 Million views, this super crunchy double dipped chicken breast recipe with an easy honey garlic sauce is our most popular recipe ever.

PREP TIME
15 minutes
COOK TIME
15 minutes
TOTAL TIME
30 minutes


Ingredients
4 large boneless skinless chicken breasts
2 cups flour
4 tsp salt
4 tsp black pepper
3 tbsp ground ginger
1 tbsp freshly ground nutmeg
2 tsp ground thyme
2 tsp ground sage
1 tsp cayenne pepper
2 tbsp paprika
4 eggs
8 tbsp water
2 tbsp olive oil
3-4 cloves minced garlic
1 cup honey
1/4 cup soy sauce, low sodium soy sauce is best
1 tsp ground black pepper
canola oil for frying
Instructions
Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store 1/2 in a Ziploc bag in the freezer. I always like to make enough for next time...and there's always a next time with this recipe.
Make an egg wash by whisking together the eggs and water.
Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
Cooking the chicken
Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce. Serve with noodles or rice.
To make the Honey Garlic Sauce:
In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
Add the honey, soy sauce and black pepper.
Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.
TO MAKE THE OVEN BAKED VERSION
Follow the recipe exactly as for the fried version but while you are preparing the chicken, heat a baking sheet in a 425F degree oven. Preheating the pan does 2 things; it prevents the chicken from sticking to the pan and it ensures that the heat from the oven starts going directly into the crust on the chicken to make sure it becomes crispy.
Dip all your chicken pieces and coat as instructed. As you finish individual pieces, lay them out on a lightly floured cutting board while you finish getting them all ready.
When the pieces are all ready, take the hot pan from the oven and lightly oil the bottom of the baking pan with canola oil or other vegetable oil. Use only enough to coat the bottom of the pan.
Working as quickly as possible, transfer the chicken pieces to the oiled pan. Do not crowd the pieces together. They should NOT touch each other or they will steam and not get crispy. Leave at least an inch of space between all pieces.
Cooking the chicken
Lightly spray the tops of the chicken pieces with vegetable oil. I recommend that you have a spray bottle filled with canola oil to use in any oven fried recipe for chicken, including this one. A simple pump bottle will do. Spraying the tops helps them start to get crispy in the hot oven too.
Maintain the heat at 425 degrees F and place baking sheet in the oven. I use the second lowest rack in my oven.
Bake for 15 minutes without opening the door! Take the pan out of the oven and flip all of the chicken pieces over.
Return to the oven for another 10-15 minutes until the chicken pieces brown nicely and become crispy. Again don't open the door, maintaining a hot oven is important for this method.
Dip the baked pieces in the sauce as usual and serve immediately.


Notes
For a gluten free option, try substituting rice flour for the white flour.

Title: Re: What's for dinner? 2020
Post by: Amy on December 17, 2023, 07:16:01 PM
12 OR MORE MUFFINS

Oatmeal Apple Banana Low Fat Muffins
By: Author Barry C. Parsons
prep time: 15 MINUTES
cook time: 25 MINUTES
total time: 40 MINUTES

Oatmeal Apple Banana Low Fat Muffins - A very easy to make recipe for moist, delicious breakfast muffins that uses a minimum of vegetable oil and sugar, although you'll never miss it.





Ingredients
1½ cups large rolled oats
1 cup whole wheat flour, ( 60%. You can use all-purpose flour if you prefer)
3 tsp baking powder
½ tsp salt
1½ tsp cinnamon
½ tsp nutmeg
2 eggs
4 tbsp vegetable oil
6 tbsp sugar
⅔ cup milk
1 cup mashed ripe banana
1 cup grated unpeeled apple, (approximately one large apple)
Instructions
Mix together the oatmeal, whole wheat flour, baking powder, salt, cinnamon and nutmeg. Set aside.
Beat together the eggs. oil and sugar until fluffy.
Blend in the milk.
Fold in the dry ingredients and when the flour is almost incorporated fold in the mashed banana and grated apple.
Do not over mix. Fold in only until the fruit is mixed through the batter.
Spoon into greased or paper lined muffin tins and bake at 350 degrees F for 25 minutes or until a toothpick inserted in the center comes out clean. Best served warm.
Title: Re: What's for dinner? 2020
Post by: Amy on December 17, 2023, 07:19:39 PM
Lemon Herb Roasted Potatoes
YIELD:8 SERVINGS
Lemon Herb Roasted Potato Nuggets
prep time: 10 MINUTES
cook time: 1 HOUR
total time: 1 HOUR 10 MINUTES
These Lemon Herb Roasted Potato Nuggets are a terrific side dish with many meals like any roast chicken or lamb dinner or to serve with Greek Souvlaki.

 Author Barry C. Parsons


Ingredients
6- 8 large sized russet potatoes, peeled and cut into 1 1/2 to 2 inch chunks
juice of one lemon
¼ to 1/3 cup olive oil, butter or other oil will work as well; a butter/olive oil combination is very good too
½ tsp kosher salt
½ tsp cracked black pepper
1 1/2 tbsp dried herbs, oregano, thyme and rosemary are good choices
1 whole garlic bulb broken into about 4 pieces, optional
Instructions
Parboil the potatoes in salted water for about 3-4 minutes, no longer.
Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.
Toss together so that the potatoes absorb the lemon juice.
Add the salt, pepper, herbs, garlic cloves and olive oil.
Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.
Title: Re: What's for dinner? 2020
Post by: Amy on December 17, 2023, 07:29:49 PM
Amish "Crack" Cashew Crunch
Kevin Williams

Ingredients
1 cup butter
1 cup granulated sugar
1 tablespoon light corn syrup
2 cups of cashews

📋 Instructions
Lightly butter a cookie sheet.
In a heavy pan cook and stir the butter, sugar and corn syrup over low heat until the butter is melted and the mixture comes to a boil.
Cook until it starts to turn golden brown (290 degrees F on a candy thermometer) like peanut brittle.
Remove from heat. Quickly stir in cashews.
Pour mixture out onto prepared cookie sheet. Cool completely.
Break up into pieces. Store in airtight container.
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 17, 2023, 10:44:50 PM
You've been busy!  :thumbup:  :)   
Title: Re: What's for dinner? 2020
Post by: Amy on December 18, 2023, 07:07:29 AM
I would like to try some,especially the honey garlic chicken breasts!!
Title: Re: What's for dinner? 2020
Post by: patricia19 on December 18, 2023, 12:07:16 PM
I like the lemon roasted potatoes and the Oatmeal muffins.

The honey garlic chicken sounds so good and has two of my favorite toppings.
Title: Re: What's for dinner? 2020
Post by: Amy on December 30, 2023, 03:51:44 PM

30-Minute Chicken Broccoli and Rice Casserole — This casserole is quick, EASY, and made in one skillet on your stove! No baking required. This recipe is a meal-in-one with protein, veggies, and carbs and is ready in just 30 minutes! It's perfect for busy weeknights and can be CUSTOMIZED using whatever veggies you have on hand!

Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes

INGREDIENTS
2 tablespoons olive oil
½ cup yellow or white onion, diced small
1 pound boneless skinless chicken breasts, diced into bite-sized pieces (boneless skinless thighs may be substituted)
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
3 to 5 cloves garlic, finely minced
4 tablespoons unsalted butter (half of 1 stick)
⅓ cup flour
⅓ cup all-purpose whole milk
2 ⅓ cups reduced sodium chicken broth, divided
¼ to ½ teaspoon onion powder
1 cup long grain rice, dry and uncooked (I used jasmine rice, basmati is another good option; do not use brown rice, wild rice, sushi rice, minute rice, etc.)
2 cups broccoli florets (fresh strongly recommended, but frozen that have been thawed and drained may be substituted)

1 ½ cups shredded cheddar cheese, divided
Fresh parsley, optional for garnishing

INSTRUCTIONS
To a large, high-sided skillet (or my favorite stainless steel + lid) add the olive oil, onions, chicken, evenly sprinkle with salt and pepper, and cook over medium-high heat for about 5 minutes; stir very frequently and flip the chicken to ensure even cooking.

Add the garlic and cook for 1 minute; stir constantly.
Remove the chicken and onions from the skillet and set aside in a bowl or on a plate.
Roux - Add the butter and heat to melt; stir constantly to encourage the butter to melt and not burn.
Evenly sprinkle the flour over the melted butter, and cook for 30 seconds; whisk constantly.
While whisking, slowly add the milk, 1/3 cup broth, and continue to whisk and cook for for 30 more seconds, or until a thick paste has formed. Roux Tips - Do not shortcut the step of making a roux, make sure to cook the flour sufficiently so your final casserole don't have a raw flour taste, and make sure you end up with a thick paste. Because no canned or condensed soups are used, the roux is essential to help ensure your casserole thickens up properly.
Add back in the cooked chicken and onion mixture to the roux, dry rice, and slowly add in the remaining 2 cups broth.

Bring to a boil, and once boiling, reduce the heat so that mixture will simmer, and cover with a lid. Allow the mixture to gently simmer over low heat for about 15 minutes, or until the rice is tender. Rice Cooking Tips - Rice needs both time + liquid to soften. A. If after 15 minutes or so, the rice is still hard, keep simmering until it's not. B. If there is no more liquid left but the rice is still hard, add about 1/3 cup additional broth, and simmer covered for about 5 more minutes, or until soft and done. C. If after about 15 minutes of simmering, the mixture is still soupy yet the rice has already cooked through and is soft, uncover the skillet and turn up the heat and bring the mixture to a more rapid simmer with the lid off to allow some of the excess liquid to steam off and evaporate.
Stir in the broccoli florets (vegetable tip - cauliflower florets or a combo of broccoli + cauliflower will also work), 1 cup shredded cheddar cheese, and continue to cook over low heat for about 3 minutes, or until broccoli is as tender as desired. Broccoli Tips - If you like your broccoli on the crisp-tender side, 3 minutes will likely be fine. If you like more well done broccoli, you may want to simmer for 5-6 minutes. If you're using frozen broccoli, it's likely already very mushy so just add it with the cheese, stir to combine, and immediately move onto step 10, so you're just warming it and not actually cooking it.
Evenly sprinkle the remaining 1/2 cup shredded cheese (or a little more if you'd like) over the top, cover with a lid, and just let it sit for about 1-2 minutes and the cheese will melt from the carryover heat. Want a crispy topping? See Notes.
Optionally garnish with fresh parsley and serve immediately. Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave as desired. I store leftovers in indiviually sized containers for ease of storage and reheating.
NOTES
Crispy Topping - Toss 1/2 cup panko breadcrumbs (use panko rather than regular breadcrumbs for max crispiness) with 3 tablespoons melted butter, sprinkle over the top after you sprinkle the final bit of cheese .

And rather than covering the top with a lid to melt the cheese, pop the skillet into a 400F oven for about 5 to 10 minutes to melt the cheese and crisp up the crumbs.


This can also be done under the broiler (keep a very close eye on it, it'll only take 2-3 minutes!).

Make sure you're using an oven-safe skillet, or transfer everything first into an oven-safe casserole dish or baking dish before baking or broiling.

NUTRITION INFORMATION: YIELD: 6 SERVING SIZE: 1
Amount Per Serving: Calories: 452Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 114mgSodium: 662mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 35g
© Averie Sunshine
Cuisine: American / Category: 30-Minute Meals
Title: Re: What's for dinner? 2020
Post by: Amy on December 30, 2023, 03:55:22 PM
30-Minute One-Pot Cabbage Rolls

An EASY recipe for unstuffed cabbage rolls that's FAST and full of FLAVOR!! Tastes like the real thing, minus the work! Hearty comfort food that's perfect for busy weeknights!!

Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
INGREDIENTS
1 tablespoon olive oil
1 pound ground beef (I used 85% lean)
1 medium/large sweet Vidalia onion, diced small
3 to 4 garlic cloves, finely pressed or minced
one small/medium head green cabbage, cut into bite-sized pieces
4 cups cooked rice (use two 8.8-ounce bags precooked rice to save time)
one 28-ounce can diced tomatoes in juice, do not drain
one 15-ounce can tomato sauce
1 tablespoon Worcestershire sauce
2 to 3 teaspoons kosher salt, or to taste; divided
1 teaspoon freshly ground black pepper, or to taste
1/2 to 1 teaspoon paprika
pinch or two of cayenne pepper, optional and to taste
pinch granulated sugar, optional and to taste
2 to 4 tablespoons fresh parsley, finely minced


INSTRUCTIONS
To a large Dutch oven, add the olive oil, ground beef, onions, and cook over medium-high heat to brown the beef, crumbling it with a spatula as it cooks and stirring frequently to ensure even cooking. Cook for about 5 to 7 minutes or as necessary until beef is cooked through and onions are soft.
Add the garlic and cook for about 1 minute, or until fragrant; stir frequently.
Add the cabbage, rice, tomatoes with juice, tomato sauce, Worcestershire sauce, 2 teaspoons salt, pepper, paprika, and stir to combine. Cook for about 2 to 3 minutes or until cabbage begins to wilt a bit and tomato juice is gently boiling.
Cover, reduce heat to medium-low, and allow to cook covered for about 10 minutes or until cabbage is as tender as desired. Stir once or twice while simmering.
Taste, and if desired, add additional salt, optional cayenne (doesn't make it spicy, makes it not bland and adds flavor), optional pinch of sugar (balances the acid from the tomatoes), and stir to combine.
Garnish with parsley to taste and serve immediately.
NOTES
Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
NUTRITION INFORMATION: YIELD: 10 SERVING SIZE: 1
Amount Per Serving: Calories: 299Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 40mgSodium: 1031mgCarbohydrates: 37gFiber: 5gSugar: 12gProtein: 17g
Title: Re: What's for dinner? 2020
Post by: Amy on December 30, 2023, 04:01:48 PM
Turkey and Cheese Sliders

Juicy turkey, Swiss cheese, and cranberry sauce all nestled in soft Hawaiian rolls that are brushed with butter and topped with poppy seeds for the BEST turkey sliders! FAST, EASY, and takes advantage of leftover turkey! Deli turkey also works.

Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes

INGREDIENTS
12 count package King's Hawaiian Original Sweet Rolls
2 cups shredded leftover turkey or sliced deli turkey
1 cup cranberry sauce* (homemade or store bought)
8 slices Swiss cheese, or more if desired (Provolone, Havarti, or Mozzarella may be substituted(
2 tablespoons unsalted butter, melted
1 teaspoon poppy seeds


INSTRUCTIONS
Preheat oven to 350F and spray a 9 x 13" baking dish or metal baking pan with cooking spray. Tip - If you're using a metal baking pan, I like to line my pan with nonstick foil for easier cleanup; set aside.

Either sliced the Hawaiian rolls in half horizontally so you will have a bottom "slab" and then a top "slab" OR separate the rolls and slice each one and a half horizontally. Note - I find the first "slab" method easier because you don't have to be as precise about the placement of the remaining ingredients. However, slicing the final baked sliders is a bit easier with the second method.
Place the bottom half of all the rolls in your baking pan and then evenly sprinkle the cooked shredded turkey over the rolls.
Evenly spread the cranberry sauce over the turkey, making sure to use whole berry sauce or thicker cranberry sauce, and nothing that is watery.
Evenly layer the cheese over the top. Tip - If you like cheese, you can easily add a few extra slices, or you can even almost double the amount of cheese. Note that if you do double it, it may not fully melt, which is fine.
Place the tops of the rolls over the cheese.
Evenly brush the tops of all the rolls with the melted butter. Tip - For extra buttery sliders, you can double or triple the amount of butter.
Evenly sprinkle with poppy seeds, cover tightly with foil, and bake covered for 15 minutes.
Remove the baking pan from the oven, peel back the foil and bake for about 5 minutes uncovered, or until the tops of the rules are likely golden browned. Tip - Make sure to keep a close eye on the rolls in the last few minutes of baking so that they do not burn because Hawaiian bread is prone to burning.
Serve immediately. Sliders are best served warm and fresh but leftover sliders will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months, noting that they will not have the same texture, and will likely become soggier as time passes, or during the thawing process.
NOTES

*I have a few homemade cranberry sauce recipes:

Cabernet Cranberry and Blueberry Sauce – Move over, boring cranberry sauce! Cranberries are so much better with blueberries and wine! Make your own fresh cranberry and blueberry sauce in 30 minutes. It's so easy, everyone loves it, a hands-down Averie Cooks reader favorite for almost a decade!

Spiced Cranberry Sauce with Apples –  Fast and easy homemade cranberry sauce that's made with cranberries, apples, apple cider, cinnamon sticks, and allspice. A lovely balance of sweet-yet-tart with warmly spiced flavors!

Cabernet Cranberry and Currant Sauce – Make your own easy homemade cranberry sauce in 30 minutes! This unique cranberry sauce recipe is especially great because of the wine!

Cranberry Pineapple Mango Preservatives – Much more uniquely flavorful than traditional cranberry sauce from the addition of pineapple, mango, cinnamon, and ginger, which sweetly spice and enhance fresh cranberries and made in just half an hour!

Store bought is also fine. If you're going this route, opt for a tried-and-true cranberry sauce that you know you like. The chunkier the better, in my opinion. Whole berry is best.

Tips: Whatever cranberry sauce you use, I recommend only using the thickest and chunkiest parts of the sauce. If it's watery, drain off the water and opt for the thickest part of the sauce. You don't want excess water literally water-logging your sliders.

Title: Re: What's for dinner? 2020
Post by: Amy on January 07, 2024, 07:19:34 AM
Slow Cooker Taco Soup

This is a quick, throw together slow cooker soup packed with all the flavors you'd expect in a Tex-Mex chili. Simply adjust to your taste, adding more taco seasoning, or freshly chopped jalapeno peppers for extra heat. Teenagers love this soup topped with tortilla chips, shredded Cheddar cheese and a dollop of sour cream.

Recipe by Janeen Barlow
 Tested by Allrecipes Test Kitchen
Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Ingredients
1 pound ground beef

1 onion, chopped

1 (16 ounce) can chili beans, with liquid

1 (15 ounce) can kidney beans with liquid

1 (15 ounce) can whole kernel corn, with liquid

1 (8 ounce) can tomato sauce

2 cups water

2 (14.5 ounce) cans peeled and diced tomatoes

1 (4 ounce) can diced green chile peppers

1 (1.25 ounce) package taco seasoning mix

Directions
Gather all ingredients.

In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.

Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker.

Mix to blend, and cook on Low setting for 8 hours.

Nutrition Facts
 
calories
362
 total fat 16g  saturated fat 6g  cholesterol 49mg  sodium 1356mg  total carbohydrate 38g  dietary fiber 9g  total sugars 9g  protein 18g  vitamin c 22mg  calcium 84mg  iron 5mg  potassium 670mg
Title: Re: What's for dinner? 2020
Post by: Amy on January 07, 2024, 07:22:54 AM
Taco Soup
This easy Taco Soup recipe is one of my favorite meals when I want something healthy, quick, and tasty. Bonus that it's a one-pot meal and you could also make it in the Crock Pot or Instant Pot.
Prep Time
5minutes mins
Cook Time
20minutes mins
Total Time
25minutes mins
Course: Main Course, SoupCuisine: American Servings: 5 Calories: 516kcal Author: Lauren Allen Cost: 7

Ingredients
1 pound lean ground beef (or ground turkey)
4 cloves garlic , minced (or substitute 1 teaspoon garlic powder)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
28 ounce can crushed tomatoes undrained
4 ounce can diced green chiles
15 ounce can kidney beans rinsed and drained
15 ounce can black beans , rinsed and drained
17 ounce can corn , drained
2 cups low-sodium beef broth
Topping Suggestions:
Tortilla chips, or fritos
sour cream
shredded cheese
green onions , chopped
avocado , chopped
hot sauce
fresh cilantro
Instructions
Heat a large soup pot over medium heat. Brown the meat and remove any grease, if needed. Add remaining ingredients and stir to combine.
Bring to a low boil, then reduce heat, cover and simmer for 20 minutes, stirring occasionally, before serving. Garnish with desired toppings.
Notes
(Nutritional label does not include toppings)

Storage Instructions: leftovers will keep in the fridge for 4-5 days.
Freezing Instructions: Store in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge and simmer on the stove until warm.
Instant Pot Taco Soup: Brown ground beef on sauté setting until cooked.  Remove grease. Add remaining ingredients and add one extra cup of broth.  Cook on manual/high pressure for 3 minutes, then allow the pressure to naturally release for 15 minutes before carefully removing the lid.
Crock Pot Taco Soup: Brown ground beef on the stove. Add the cooked ground beef and remaining ingredients to the slow cooker.  Cook on low for 4-6 hours. Serve with your favorite toppings.
Vegetarian Taco Soup: Leave the meat out and add extra beans.
Chicken Taco Soup: Use cooked shredded chicken in place of ground beef.
Spices: One packet of taco seasoning can replace the dry spices listed.
Nutrition
Calories: 516kcal | Carbohydrates: 62g | Protein: 36g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1541mg | Potassium: 1727mg | Fiber: 18g | Sugar: 12g | Vitamin A: 762IU | Vitamin C: 28mg | Calcium: 149mg | Iron: 9mg
Title: Re: What's for dinner? 2020
Post by: JaneS on January 07, 2024, 10:08:15 AM
Ever since I came home, my printer won't print.  I've checked everything I can think of but so far...nothing!  Anyone have an idea?
Title: Re: What's for dinner? 2020
Post by: RAMMEL on January 07, 2024, 10:29:48 AM
Jane - Check all the connections.  Unplug them and then reseat them. Be sure it is connected to the right port of the computer (You did have the computer unhooked didn't you?).

Also - when you try to print, make sure you are selecting your printer (not another printer [if you ever had one], or some other device.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 07, 2024, 01:38:21 PM
Slow Cooker Coconut Ginger Chicken
Lizzy T

Posted: 9/5/2014    Updated: 2/13/2023

If you love comforting, creamy chicken dishes, you'll love this Slow Cooker Coconut Ginger Chicken. It's a simple dinner, plus, it's a great "leftovers" dish!

Ingredients:

    1 tablespoon olive oil
    2 tablespoons coconut oil
    2 teaspoons minced garlic
    1/2 teaspoon ginger
    1/3 cup chopped red onion
    1/2 teaspoon ground pepper
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    1 1/2 teaspoons ground turmeric
    1 1/2 teaspoon salt
    2.5 pounds boneless skinless chicken breasts, cut into large chunks
    2 cans coconut milk chilled
    2 tablespoons tapioca starch
    4 cups frozen mixed vegetables, broccoli, carrots, peppers, etc
    Rice

Instructions:

    In a frying pan, heat the olive oil and coconut oil. Add the garlic, ginger and red onion. Cook for 3-4 minutes, then add the pepper, cumin, coriander, turmeric and salt and mix in. Add the chicken pieces and lightly brown it on all sides. Allow the chicken to get coated with the spice mixture.

    Place the chicken and spices in the bottom of a slow cooker. Open the chilled cans of coconut milk and remove the cream from the tops. Place the cream in a bowl and set it aside. Pour the coconut milk overtop the chicken. Add the tapioca starch to the coconut cream that you set aside and mix well. Add this to the crockpot.

    Cover the crockpot and cook on low for 4 hours. Add the vegetables at this time and cook for an additional 2 hours, or until the vegetables are tender.

    Serve over rice, if desired.

Notes
If you'd like your veggies really tender you can try adding the vegetables at the beginning of the cooking process. This also works well if you need the meal to be ready right when you get home!

Title: Re: What's for dinner? 2020
Post by: patricia19 on January 07, 2024, 01:46:01 PM
Lemon Chicken Sheet Pan Dinner
Julie Clark

Posted: 5/6/2022    Updated: 5/27/2022

This lemon chicken sheet pan dinner is a healthy chicken recipe featuring juicy chicken with lots of bright lemon flavor. The addition of tender potatoes and zucchini make the sheet pan chicken a complete meal. And because it's a one-pan dinner, clean-up is super easy.

Servings   4
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour plus 5 minutes

   Ingredients:

    3 tablespoons olive oil (divided)
    1 1/3 pounds boneless skinless chicken breasts (cut in half to be thin)
    1 1/4 pounds small potatoes cut in half or quartered to be bite size
    2 small zucchini sliced (⅓ pound)
    1 large lemon
    1 teaspoon dried rosemary leaves
    1 teaspoon salt
    1/2 teaspoon black pepper

Instructions:

    Preheat oven to 400º Fahrenheit.

    Drizzle a baking pan (with 1" sides) with about 1 tablespoon olive oil. Brush over the pan to grease the entire bottom.
   
    Thick chicken breasts will take a long time to bake, so slice the chicken breasts in half so that they are thinner. We had 2 large chicken breasts and cut them into 4 thinner half slices.

    Place the chicken breast on the baking sheet with about 2" between each piece.

    Arrange the bite size potatoes and zucchini pieces around the chicken on the pan in an even layer.

    Squeeze the juice of one lemon over the chicken.

    Crush 1 teaspoon of dried rosemary over the whole pan, chicken and vegetables.

    Sprinkle with salt and pepper.

    Drizzle the remaining 2 tablespoons of olive oil over the entire pan of potatoes and chicken.

    Bake for 15 minutes, then test the potatoes and chicken. Potatoes should be getting soft. Test the temperature of the chicken. The chicken is done when the center is 165ºF.

    At this point, if it is almost done, turn the oven broiler on high for 3-5 minutes. Watch closely and turn the broiler temp down if needed. Food can burn quickly on broil. Broiling will help the chicken and potatoes brown slightly on top.

    The total baking time will be around 20-25 minutes, but this will depend on how thick the chicken is and how big the pieces of potatoes are. Lower the oven temperature as needed, but don't turn it any higher.

    Serve immediately.

    Store any leftovers in the refrigerator in an airtight container for up to 3 days.



Title: Re: What's for dinner? 2020
Post by: patricia19 on January 07, 2024, 01:51:21 PM
Brownie Pie Bars
Julie Clark

Posted: 3/8/2017    Updated: 3/31/2022

Classic comfort food desserts of brownie and pie combine to make brownie pie bars.  Rich and fudgy brownies on top of a buttery pie crust!

Servings 18
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour plus 45 minutes

Ingredients
 
For the Crust:

    8 Tablespoons Unsalted Butter Softened
    1 Tablespoons granulated Sugar
    1 large Egg Yolk
    1 1/4 cup all-purpose flour 6 Ounces
    ½ Teaspoon Salt
    2-3 Tablespoons Half & Half or Milk

For the Brownies

    8 Tablespoons Unsalted Butter Melted
    1 Cup granulated sugar
    ½ Cup Cocoa Powder
    2 large Eggs Beaten
    ½ Teaspoon Pure Vanilla Extract
    ½ Cup all-purpose flour
    ½ Teaspoon Salt
    ¼ Teaspoon Baking Powder
    ½ Cup Chocolate Chips
    Powdered Sugar If Desired

Instructions
 
For the Crust:

    Line a 9x9 baking pan with parchment paper.

    In a large bowl add the flour, salt and sugar. Add the softened butter and beat together with a hand mixer until it takes on a sandy texture. There will be some larger bits of butter still there.

Add in the egg yolk and 2 tablespoons half and half. Beat together until completely combined. The dough should come together and look a bit like sugar cookie dough. If not, add the additional tablespoon of half and half and try again.

Put the dough into the prepared pan. Press all the dough down evenly across the bottom of the pan.

    Cover and refrigerate at least 30 minutes or up until overnight.

    Bake at 400 degrees for 12-15 minutes or until very lightly browned along the edges. Remove from the oven and lower the temperature to 350 degrees. While it cools make the filling.

For the Brownie Filling:

    Stir together the melted butter and sugar. Add in the cocoa powder and stir together. Stir in the beaten eggs. Add in the flour, salt and baking powder and stir just until moistened. Add ¼ cup chocolate chips to the batter.

    Pour the batter on top of the prepared crust, spreading it out evenly. Top with remaining ¼ chocolate chips. Bake at 350 degrees for 25-30 minutes. The edges should look set, and a toothpick inserted in the middle will still come out with moist brownie crumbs.

    After the brownie bars have completely cooled, cut into squares or rectangles as desired. I recommend using a sharp kitchen knife to cut through the crust smoothly. Sprinkle with powdered sugar.

Title: Re: What's for dinner? 2020
Post by: Amy on January 13, 2024, 01:19:26 PM
Meatloaf Recipe with the Best Glaze
4.99 from 7955 votes
Author: Valentina Ablaev
Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy sauce that glazes the meatloaf and adds so much flavor!
Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy sauce that glazes the meatloaf and adds so much flavor!



Prep Time: 10minutes mins
Cook Time: 1hour hr
Total Time: 1hour hr
Ingredients
 
US CUSTOMARY
METRIC
Servings: 8 servings
Meatloaf Ingredients:
2 lbs ground beef, 85% or 90% lean
1 med onion, finely chopped
2 large eggs
3 garlic cloves, minced
3 Tbsp ketchup
3 Tbsp fresh parsley, finely chopped
3/4 cup Panko breadcrumbs   ( I used rolled oats)
1/3 cup milk
1 ½ tsp salt, or to taste
1 ½ tsp Italian seasoning    ( I used Maple Bacon seasoning)
¼ tsp ground black pepper
½ tsp ground paprika
Meatloaf Sauce Ingredients:
3/4 cup ketchup
1 ½ tsp white vinegar
2 ½ Tbsp brown sugar
1 tsp garlic powder
½ tsp onion powder
¼ tsp ground black pepper
¼ tsp salt
Instructions

Line a 9"x5" loaf pan with parchment paper and preheat oven to 375°F.
In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan. 
Nutrition Per Serving
344kcal calories
18g carbs
24g protein
18g fat


 
Title: Re: What's for dinner? 2020
Post by: Amy on January 21, 2024, 10:33:25 AM
Slow Cooker Pork Roast

Ingredients


2-4 lb pork roast
1 cup broth
¼ cup balsamic vinegar
¼ cup soy sauce
2-4 TBSP honey
2 tsp minced garlic
2 tsp cornstarch
Instructions
How to cook a pork roast in a slow cooker
Place roast in slow cooker. Combine remaining ingredients (except cornstarch) in a 2-cup measuring cup. Whisk together and pour over roast.
Cook on low 10-12 hours for that fall-apart, insanely tender type of meat. (Or on high 6-8 hours.)
Prior to serving, ladle out about 1/4 cup of the juice in the crock pot and strain into a measuring cup.
Whisk in 2 tsp cornstarch. Add in enough juice to make 1 cup.
Microwave on high for 30 seconds and whisk again. Drizzle sauce over meat prior to serving.
How to cook a Pork Roast in an Instant Pot
Place Pork Roast roast in Instant Pot. Combine remaining ingredients (except cornstarch) in a small bowl, increasing broth from 1 cup to 1 1/2 cups. Whisk together and pour over roast.
Lock lid on and set Instant Pot to Manual High Pressure for 65 minutes (for a 2-lb Sirloin Tip Roast that was fall-apart tender. Add 10 minutes per additional pound of pork roast.)
When timer beeps, let it Natural Pressure Release.
Remove lid and ladle out about 1/4 cup of the juice and strain into a measuring cup.
Whisk in 2 tsp cornstarch. Add in additional juice to make 1 cup.
Microwave on high for 30 seconds and whisk again. Drizzle sauce over meat prior to serving.



Store leftovers in an airtight container for up to 5 days.
Leftovers freeze well! Place in an airtight freezer bag and freeze for 3-4 months. Thaw on countertop, then reheat on stove or in the microwave and serve again!
Nutrition
Calories: 331kcal | Carbohydrates: 7g | Protein: 51g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 142mg | Sodium: 635mg | Potassium: 877mg | Sugar: 5g | Vitamin A: 65IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 1.5mg


Title: Re: What's for dinner? 2020
Post by: Amy on January 21, 2024, 10:39:59 AM
4.73 FROM 37 VOTES
Slow Cooker Pineapple Teriyaki Chicken
 

Just THREE ingredients! Throw the stuff for this chicken pineapple teriyaki recipe in the crockpot and a couple of hours later the house smells amazing and dinner is ready! Serve with rice for a delicious meal the entire family will love.
Course Main Dish - ChickenCuisine American - Vintage
Prep Time:
5minutes minutes
Cook Time:
6hours hours
Total Time:
6hours hours 5minutes minutes
Servings:6
Calories:272
Author:Marye Audet-White


Ingredients

2 pounds chicken breast, boneless & skinless
20 ounces pineapple, chunks or crushed
1 cup teriyaki sauce
2 tablespoons cornstarch, optional



Instructions
Spray the inside of a slow cooker with cooking spray.
Place the chicken inside.
Add the undrained pineapple and the teriyaki sauce.
Cover and cook on low 6-8 hours or on high 4 to 6 hours.
If the sauce seems to watery when the chicken is cooked dissolve the cornstarch in ¼ cup water and stir it in - then turn the slow cooker to high and cook with the cover off for 10 minutes or so.


Notes
Expert Tip: For a thicker sauce you can dip out the juices at the end of cooking time and put about 2 cups in a medium saucepan. Stir in 1 tablespoon cornstarch dissolved in ¼ cup cold water and simmer until clear and thick. Stir back into the pineapple teriyaki chicken in the crockpot.
If you make my homemade teriyaki sauce recipe use pineapple juice instead of water for even more tropical flavor!
Put some sauce in a small pitcher on the table to drizzle over the dish.
Grate some fresh ginger into the slow cooker to add more ginger flavor if you like.
Title: Re: What's for dinner? 2020
Post by: Amy on January 22, 2024, 06:09:34 AM
Slow Cooker Cabbage

The perfect side dish for any down home comfort meal!
Prep Time
10minutes mins
Cook Time
6 hours hrs
Total Time
6hours hrs 10minutes mins
Course: Main Course, Side DishCuisine: American, WesternDiet: Gluten Free Servings: 8 Calories: 320kcal Author: Bintu Hardy


Ingredients
1 small head of cabbage
1 pound (450g) bacon cooked and chopped
4 cloves garlic minced
4 tablespoons butter melted
1 cup (236ml) chicken broth or vegetable broth
1 teaspoon onion powder
salt and pepper to taste

Instructions

Precook the bacon: In a skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and let it cool. Pour grease released from the bacon in a small bowl and set aside.Once cooled, chop the bacon into small pieces.

Chop cabbage roughly into bite-sized pieces.
Place the chopped cabbage, chopped cooked bacon, minced garlic, melted butter, chicken or vegetable broth, bacon grease, onion powder, salt, and pepper in a slow cooker.

Stir the ingredients together to combine.

Cover the slow cooker and cook on low heat for 6 hours on low heat or on high heat for 3 hours. The cabbage should become tender and the flavors will meld together.
Once cooked, taste the cabbage and bacon mixture and adjust the seasoning with salt and pepper if needed.
Title: Re: What's for dinner? 2020
Post by: Amy on January 24, 2024, 10:27:29 AM
Ground Beef and Broccoli

Ground Beef and Broccoli is one of the BEST ground beef recipes...a healthy, flavorful, quick, and easy skillet dinner that comes together in 15 minutes in just one pan!

By Samantha Skaggs

Course: Main CourseCuisine: Asian
Prep Time: 5minutes minutesCook Time: 15minutes minutesTotal Time: 20minutes minutes Servings: 4 to 6 servings Calories: 191kcal
 
Ingredients
1 pound lean ground beef
1 ½ cups low-sodium beef broth
3 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
1 tablespoon honey
1 teaspoon rice vinegar
½ teaspoon garlic powder
¼ teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 tablespoon fresh minced/grated ginger, OR 1 teaspoon ground ginger
1 (12-ounce) bag frozen broccoli florets
2 tablespoons cornstarch
2 tablespoons cool water
½ teaspoon toasted sesame oil, optional
Cooked rice or noodles, for serving


Instructions

Set a large skillet, saute pan, or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks.

While the beef is cooking, combine the beef broth, oyster sauce, soy sauce, honey, rice vinegar, garlic powder, and red pepper flakes in a bowl or large measuring cup; set aside.
After the beef is cooked, push it to the edges of the pan, add the garlic and ginger in the center, and stir for a minute or two until fragrant. Drain the grease from the pan. Add the sauce and the broccoli to the pan; stir to combine. Bring to a boil then reduce to a simmer. Cook for several minutes (using the cooking time on the package of frozen broccoli as a guide) and stir occasionally until the broccoli is cooked to your desired tenderness.
In a small bowl, use a fork to whisk the cornstarch into the water until dissolved. Slowly pour the cornstarch slurry into the pan while stirring the beef and broccoli. Bring to a boil and cook for a minute or two, stirring occasionally, until the sauce is thickened. Stir in the sesame oil, if using, and serve hot over rice or noodles.
Title: Re: What's for dinner? 2020
Post by: Amy on January 24, 2024, 10:36:31 AM
Broccoli Chicken Casserole

A deliciously creamy chicken, broccoli, and stuffing casserole with shredded chicken and tender broccoli in a cheesy mushroom sauce. Use your favorite stuffing mix to sprinkle over top for a crunchy, flavorful topping. Use leftover chicken or turkey to speed up prep time even more.

Recipe by Tracy
 Tested by Allrecipes Test Kitchen
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Ingredients
4 (5 ounce) skinless, boneless chicken breast halves

1 (10.5 ounce) can condensed cream of mushroom soup

1 tablespoon mayonnaise

1 pound broccoli florets, cooked

1 cup shredded Cheddar cheese

1 cup dry stuffing mix

Directions
Gather all ingredients.

Preheat oven to 350 degrees F (175 degrees C).

Place chicken breasts in a large pot and add enough water to completely cover the chicken in liquid; bring to a gentle simmer. Cover tightly with a lid and cook until chicken is no longer pink in the center, about 15 minutes.

Remove chicken from the pot and cut into bite-sized pieces when cool enough to handle.

Mix together condensed soup and mayonnaise in a bowl.

Layer chicken in a 9x13-inch baking dish. Layer cooked broccoli over top, then soup mixture, and finally Cheddar cheese.

Sprinkle dry stuffing mix over top.

Bake in the preheated oven until bubbly and cheese has melted, 25 to 30 minutes.

Serve hot and enjoy!

Recipe Tip
Use more cheese and an extra can of soup for a creamier version.

Nutrition Facts per serving
 
calories
427
 total fat 19g  saturated fat 8g  cholesterol 99mg  sodium 1031mg  total carbohydrate 23g  dietary fiber 4g  total sugars 5g  protein 40g  vitamin c 103mg  calcium 279mg  iron 3mg  potassium 735mg
Title: Re: What's for dinner? 2020
Post by: Amy on January 25, 2024, 02:07:47 PM
Air Fryer Garlic and Parsley Baby Potatoes

These air fryer baby potatoes are very similar to roasted potatoes. They're crispy on the outside and fluffy on the inside.

Recipe by Bren
 Tested by Allrecipes Test Kitchen
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
1 pound baby potatoes, cut into quarters

1 tablespoon avocado oil

½ teaspoon granulated garlic

½ teaspoon dried parsley

¼ teaspoon salt

Directions
Gather all ingredients. Preheat an air fryer to 350 degrees F (175 degrees C).

Place potatoes into a bowl; add oil and toss to coat. Add garlic, parsley, and salt; toss until well distributed. Transfer potatoes to the air fryer basket.

Place the basket into the preheated air fryer and cook, tossing occasionally, until golden brown, 20 to 25 minutes.

Recipe Tip
You can substitute olive oil for the avocado oil if preferred.

Nutrition Facts
 
calories
120
 total fat 4g  saturated fat 0g  sodium 153mg  total carbohydrate 20g  dietary fiber 3g  total sugars 1g  protein 2g  vitamin c 22mg  calcium 15mg  iron 1mg  potassium 485mg
Title: Re: What's for dinner? 2020
Post by: Amy on January 27, 2024, 02:23:34 PM
Slow-Cooker French Onion Chicken
Prep
1 HR 10 MIN
Total
4 HR 10 MIN
Servings
4
HideSlow-Cooker French Onion Chicken
Ingredients
Chicken
1/4 cup butter
8 cups halved and thinly sliced sweet onions (about 3 large onions)
1 tablespoon chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup Progresso™ chicken broth (from 32-oz carton)
4 bone-in skin-on split chicken breast halves (about 3 lb)
2 tablespoons cornstarch
2 tablespoons cold water
Additional chopped fresh thyme leaves or chopped fresh Italian (flat-leaf) parsley, if desired
Bread
2 tablespoons butter
1/4 teaspoon garlic powder
8 slices French bread, cut in 1-inch slices
1/2 cup shredded Swiss cheese (2 oz)
Steps
1
Spray inside of 4- to 5-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1 tablespoon thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 10 to 15 minutes, stirring occasionally, until onions start to soften.
2
Reduce heat to medium; cook 8 to 10 minutes, stirring frequently, until onions are starting to brown. Add chicken broth; heat to simmering. Remove from skillet to medium bowl.
3
Season chicken breasts with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; add chicken, skin-side down, to skillet. Cook over medium-high heat 2 to 3 minutes on each side or until browned. Transfer to slow cooker; top chicken pieces with onion mixture. Cover and cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest parts are cut to bone (at least 165°F).
4
Remove chicken from slow cooker to serving platter; cover and keep warm. In small bowl, mix cornstarch and cold water with whisk; beat into onion mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until bubbly and slightly thickened. Top chicken with sauce.
5
Meanwhile, heat oven to 375°F. In small microwavable bowl, microwave 2 tablespoons butter and the garlic powder uncovered on High 20 to 30 seconds or until melted. Brush butter mixture on both sides of bread. Arrange on 15x10x1-inch pan; top each slice with 1 tablespoon of the shredded cheese. Bake 3 to 5 minutes or until cheese is melted and bread is slightly toasted; remove from oven.
6
Serve chicken with toasted bread. Garnish chicken with additional thyme or parsley.
Title: Re: What's for dinner? 2020
Post by: patricia19 on January 27, 2024, 04:44:04 PM
Amy, these air fryer recipes sound good to me. I'm going to look for ways to use other methods to achieve the recipe.
Title: Re: What's for dinner? 2020
Post by: Amy on January 31, 2024, 12:40:46 PM
Rick sent me on a hunt for pork chop and lima beans done in a pressure cooker and this is close....so far..I would sub the chops for the ham.

Instant Pot Lima Beans and Ham
Author: Amy @ The Blond Cook Total Time: 55 minutes Yield: Approximately 10-1/2 cups
Ingredients
1 pound dry baby lima beans
4 cups cubed, chopped or shredded fully cooked ham
1–1/2 cups chopped yellow onion (about 1 medium onion)
1 tablespoon freshly minced garlic
3 cups chicken broth
4 cups water
1 teaspoon freshly ground black pepper
1 bay leaf
Optional:  fresh chopped parsley, for garnish
Instructions
Rinse and sort beans in a colander, removing and discarding any debris.
Place beans and remaining ingredients (except parsley) in the insert of your Instant Pot (I used an 8 quart) and stir well to combine.
Place the lid on and lock.  Steam release knob should be set on "sealing".
Cook on manual setting (high pressure) for 25 minutes.  Allow the pressure to naturally release for 10 minutes, then quick release remaining pressure.
Carefully remove lid and stir.  Remove and discard bay leaf.  Garnish with fresh chopped parsley, if desired.
Notes
Cook time includes the time it took my pot to come to pressure and natural pressure release time.


Title: Re: What's for dinner? 2020
Post by: Amy on February 03, 2024, 10:51:56 AM
CHOP SUEY

Chop Suey is an "odds and ends" stir-fry of whatever meat and vegetables you have available in the fridge, invented in the early days of Chinese American cuisine.
by: billcourse:chickencuisine:american/chinese
Chicken Chop Suey, thewoksoflife.com
SERVES:
4
PREP:
25minutes minutes
COOK:
10minutes minutes
TOTAL:
35minutes minutes



INGREDIENTS
FOR THE CHICKEN & MARINADE:
12 ounces boneless skinless chicken breast
(sliced into ¼-inch/0.6cm thick slices)
3 tablespoons water
1 tablespoon oyster sauce
1 teaspoon Shaoxing wine (or dry sherry)
1 teaspoon vegetable oil
2 teaspoons cornstarch

FOR THE SAUCE:
1/2 cup low sodium chicken stock
1/4 teaspoon granulated sugar (or brown sugar)
1 1/2 tablespoons soy sauce
1 teaspoon dark soy sauce
1 1/2 tablespoons oyster sauce
1/2 teaspoon toasted sesame oil
1/8 teaspoon white pepper

FOR THE REST OF THE DISH:
3 tablespoons vegetable oil
2 cloves garlic (chopped)
4 white button mushrooms (or baby bella mushrooms, sliced)
1/2 small carrot (thinly sliced)
2/3 cup celery (thinly sliced)
6 ounces bok choy (cut into ¾ x 2-inch / 2x5cm pieces)Going to sub broccoli
1 tablespoon Shaoxing wine
3/4 cup mung bean sprouts
1 cup snow peas
1 1/2 tablespoons cornstarch (mixed with 2 tablespoons water)

INSTRUCTIONS
Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 teaspoon oil and 2 teaspoons cornstarch until the chicken is uniformly coated. Set aside.
In a small bowl, mix together all the sauce ingredients, and set aside.
Heat your wok over high heat until lightly smoking, and pour 2 tablespoons vegetable oil around the perimeter. Spread the chicken in a single layer.
Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.)
Turn heat back up to high, and add an additional tablespoon of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.
Next, stir up your prepared chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.
Once the sauce begins to simmer, add in your bean sprouts and snow peas. Also add the chicken back to the wok.

When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce. Serve immediately with steamed rice!
NUTRITION FACTS
Calories: 274kcal (14%) Carbohydrates: 13g (4%) Protein: 22g (44%) Fat: 15g (23%) Saturated Fat: 10g (50%) Cholesterol: 54mg (18%) Sodium: 752mg (31%) Potassium: 676mg (19%) Fiber: 2g (8%) Sugar: 4g (4%) Vitamin A: 3541IU (71%) Vitamin C: 39mg (47%) Calcium: 74mg (7%) Iron: 2mg (11%)
Title: Re: What's for dinner? 2020
Post by: Amy on February 06, 2024, 03:55:23 PM
Utah Casserole
Bubbly and hot hashbrown potatoes enveloped in a creamy, cheesy sauce and topped with a buttery cornflake topping. You can make this casserole in the Instant Pot, Crockpot or in the oven.

Ingredients

4 Tbsp butter, divided
1 cup diced onion
2 garlic cloves, minced
1 (30 oz) package frozen hashbrowns, thawed
1 (10.5 oz) can Campbell's cream of chicken soup
1 cup sour cream
1/4 cup shredded parmesan
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 cups shredded sharp cheddar cheese, divided
1 cup crushed corn flakes cereal
Instructions
Instant Pot Instructions:

Turn Instant Pot to saute setting. When display says HOT add in 2 Tbsp of the butter and let it melt. Add in the onions and saute for 4 minutes. Stir in the garlic and saute for 30 seconds. Turn off the Instant Pot.
Add in the hashbrowns, cream of chicken soup, sour cream, parmesan, salt, pepper and 1 ½ cups of the cheese. Fold so that all the hashbrowns are coated.
Cooking with an air fryer lid: Place air fryer lid on top and use the bake button at 350 degrees for 30 minutes. Sprinkle the remaining cheese and the cornflakes on top. Melt the remaining 2 Tbsp of butter. Drizzle the butter on top of the cornflakes. Place air fryer lid on top and air fry at 350 degrees for 3 minutes. Cooking without an air fryer lid: Place the lid on top. Turn Instant Pot to the slow cooker setting on "more" to 2 hours. Melt the remaining 2 Tbsp of butter. Toss the cornflakes in the melted butter and fry in a pan on the stove for a couple of minutes. Then sprinkle the remaining cheese on top of potatoes and finish off with the buttered cornflakes.
Serve and enjoy.
Slow Cooker Instructions:

Heat a pan over medium heat. Add in 2 Tbsp of the butter and let it melt. Add in the onions and saute for 4 minutes. Stir in the garlic and saute for 30 seconds. Remove from the heat.
Add hashbrowns, cream of chicken soup, sour cream, parmesan, salt, pepper and 1 ½ cups of the cheese into the slow cooker. Add in the onions/garlic. Fold so that all the hashbrowns are coated.
Cover and cook on high for 2-3 hours, or until hot and bubbly.
Melt the remaining 2 Tbsp of butter. Toss the cornflakes in the melted butter and fry in a pan on the stove for a couple of minutes. Then sprinkle the remaining cheese on top of potatoes and finish off with the buttered cornflakes.
Serve and enjoy.
Oven Instructions:

Preheat oven to 350 degrees.
Heat 2 Tbsp of butter over medium heat in a pan on the stove. Add in the diced onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Set aside.
Add hashbrowns, cream of chicken soup, sour cream, parmesan, salt, pepper and 1 ½ cups of the cheese into large bowl. Add in the onions/garlic. Stir and coat the potatoes well.
Spread the mixture into a 9×13 inch pan. Melt the remaining 2 Tbsp of butter. Top the casserole with the remaining cheese and cornflakes. Drizzle with melted butter.
Bake for 1 hour. Serve and enjoy!
Title: Re: What's for dinner? 2020
Post by: Amy on February 06, 2024, 03:58:10 PM
Ketchikan Casserole

Prep Time: 25 minutes Cook Time: 4 minutes Yield: 6 servings 1x
A hearty lumberjack stew-like casserole with meat and potatoes that you can make in your Instant Pot or Crockpot.

Ingredients


1 pound lean ground beef
1 cup diced onion
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp Italian seasoning
1 cup chicken or beef broth
4 medium potatoes, cubed
1 (14.5 oz) can petite diced tomatoes
1 (16 oz) can kidney beans, rinsed and drained
1 (10.5 oz) can cream of mushroom soup
1 cup shredded monterey jack cheddar blend
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, salt, pepper, garlic powder and Italian seasoning. Brown for about 5 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the cubed potatoes and sprinkle them lightly with some salt. Add in the tomatoes, beans, and cream of mushroom 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 4 minutes. When time is up move valve to venting. Remove the lid.
Stir in the cheese and let it melt. 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, salt, pepper, garlic powder and Italian seasoning. Brown for about 5 minutes. Transfer to the slow cooker.
Pour in the broth. Add in the cubed potatoes and sprinkle them lightly with some salt. Add in the tomatoes, beans, and cream of mushroom soup. Stir gently.
Cover and cook on low for 4-6 hours or until potatoes are fork tender.
Stir in the cheese and let it melt. Serve and enjoy!

Title: Re: What's for dinner? 2020
Post by: patricia19 on February 06, 2024, 04:05:47 PM
That does sound good! Thanks for reminding me to soak more beans!
Title: Re: What's for dinner? 2020
Post by: Amy on February 15, 2024, 12:51:27 PM
I like these fix and forget recipes...

Crockpot Minestrone
Featuring a rich tomato base, fresh vegetables, and tender pasta, this Crockpot Minestrone delivers a hearty, flavorful soup that is low in calories, yet will leave you satisfied.
Prep Time
5minutes mins
Cook Time
8hours hrs
Total Time
8hours hrs 5minutes mins
Course: SoupCuisine: American, Italian Servings: 8 Calories: 216kcal Author: Kristen Chidsey
Equipment
6-8 quart Slow Cooker
Ingredients
4 cups low-sodium vegetable broth
½ cup dry red wine optional
28 ounces diced tomatoes
15 ounces marinara sauce or prepared spaghetti sauce
½-1 teaspoon kosher salt
2 teaspoons Italian seasoning
1 teaspoon pepper
1 dried bay leaf
2 tablespoons minced garlic
1 teaspoon onion powder
1 stalk celery thinly sliced
2 cups cubed gold potatoes about 2 medium potatoes
2 cups fresh or frozen green beans cut into 1 inch chunks
3 cups diced zucchini about 2 medium
1 cup diced carrot about 2 medium
15 ounces kidney beans rinsed and drained
1 cup ditalini pasta or small shell pasta
3 cups baby spinach
1 tablespoon red wine vinegar
parmesan cheese for serving
Instructions
In a large slow cooker, mix the broth, wine, diced tomatoes, marinara, salt, Italian seasoning, pepper, bay leaf, onion powder, garlic, celery, potatoes, green beans, zucchini, carrots, and beans.
Cook on low for 8-10 hours or high for 4-6 hours.
Turn the slow cooker to high. Add in the pasta and cook for 20-30 minutes until pasta is tender.
Remove the bay leaf, and stir in vinegar and spinach. Place the lid back on the crock pot for 5-10 minutes to let the spinach wilt.
Serve with a generous grating of parmesan if desired.
Notes
No Marinara or Spaghetti Sauce on hand? Use crushed tomatoes plus an additional 1 teaspoon of Italian seasoning.
Gluten-Free Minestrone: For best results, cook your favorite gluten-free noodles on the stove, rather than adding them to the slow cooker to cook.
Alcohol-Free Minestrone: Omit the wine and use additional broth in its place.
Vegetable Options: Mix and match the vegetables in this soup. Other great options include yellow squash, diced butternut squash, diced sweet potatoes, or peas.
Beans: Kidney beans, cannellini beans, or northern white beans all work in Minestrone.
Storage: Allow the Minestrone to cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 4 days.  Alternatively, transfer the cooled Minestrone to a freezer-safe container, leaving 1 inch of space for expansion, and freeze the soup for up to 2 months.
To reheat: If needed, defrost the soup overnight in the refrigerator. Cook over low heat in a saucepan, adding additional vegetable broth to thin as needed. Alternatively, reheat individual servings in a heat-safe bowl covered with a damp paper towel in 60-second intervals, stirring after each interval, until warmed through, adding additional broth or water to thin as needed.
Nutrition
Calories: 216kcal | Carbohydrates: 41g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 284mg | Potassium: 879mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3330IU | Vitamin C: 33mg | Calcium: 101mg | Iron: 4mg


Title: Re: What's for dinner? 2020
Post by: Amy on February 17, 2024, 05:40:53 PM
Hamburger Rice Cheese Casserole
added by Aurora McBee

This was one of the most popular lunches our school cooks made for us. My family also loves it. It's an easy weeknight dinner and also freezes well. I often make a double batch and freeze one pan for later.

Cook time: 45 Min  Prep time: 15 Min  Yield: 4
Ingredients
1 lb ground beef
1/2 md onion, diced
1 can cream of chicken soup (10.5 oz)
1 can cream of mushroom soup (10.5 oz)
1 c instant rice
1 c shredded cheddar cheese
1/2 c American cheese, cut into chunks
1 can corn (15.25 oz)
salt & pepper, to taste
Directions
Test Kitchen Tips: Ours took 45 minutes to bake and melt the cheese. We used an 8 oz package of American cheese and cut it into chunks. Velveeta is a substitute.
1. Brown beef and diced onion. Season with salt and pepper. Drain well.
2. Preheat oven to 375 F. Have ready a 9x13 baking dish.
3. In a medium bowl, stir together rice, soups, corn, and American cheese chunks.
4. Place browned meat into the baking dish.
5. Pour the rice mixture over the top.
6. Cover with foil and bake for 30-45 minutes or until bubbly.
7. Remove the foil cover. Sprinkle with shredded cheese. Bake for 5 minutes until the cheese is melted.
Title: Re: What's for dinner? 2020
Post by: Amy on February 20, 2024, 08:52:07 AM
BISQUICK SAUSAGE MUFFINS
Author: Plain Chicken
Yield: 12 muffins
Prep Time 10minutes minsCook Time 20minutes minsTotal Time 30minutes mins
Bisquick Sausage Muffins Recipe - start your day with a savory delight! Sausage, swiss cheese, Bisquick, egg, milk, herbs, and spices; they're perfect for breakfast or brunch. Dip them in maple syrup for a sweet and savory twist, or pair them with sausage gravy for a hearty indulgence. One bite and they are sure to become a family favorite!

Ingredients:
½ -lb sausage
1¾ cup Bisquick
½ cup shredded Swiss cheese
¾ tsp dried ground sage
1/4 tsp garlic powder
¼ tsp dried thyme
1 large egg
½ cup milk
Instructions:
Preheat oven to 375ºF. Spray a muffin pan with nonstick cooking spray.
Brown sausage in a skillet over medium heat, stirring until it crumbles. Drain well. Combine sausage, bisquick, cheese, sage, garlic powder, and thyme in a bowl; make a wel in the center of the mixture.
Combine egg and milk; add to dry ingredients, stirring just until moistened.
Spoon batter into greased muffin pans, filling two-thirds full.
Bake for 20 to 22 minutes or until golden Serve warm.
Reheat leftover muffins in the microwave for 20-30 seconds.
Notes:
I use Jimmy Dean breakfast sausage. You can use any flavor or brand of pork sausage that you enjoy.
You can substitute turkey sausage for lower calories.
For a gluten-free dish, use Gluten-free Bisquick.
You can use Heart Smart Bisquick for lower fat.
Feel free to add your favorite veggies to the muffins:
green onion
bell peppers
spinach
Add a dash of cayenne pepper for a kick.
You can use any cheese that you enjoy in these muffins. Cheddar cheese, mozzarella, Swiss, gouda, or pepper jack.
I bake the muffins in a regular muffin pan.
You can make mini muffins and adjust the baking time. Smaller muffins won't take as long to bake.
Can I freeze Bisquick Sausage Muffins? Yes! Cool the muffins to room temperature and place in a freezer bag. Store in the freeze for up to four months.
Thaw and reheat in the microwave.
Store leftovers in an airtight container in the refrigerator.
Plain Chicken
Title: Re: What's for dinner? 2020
Post by: Amy on February 20, 2024, 08:54:26 AM
Honey Garlic Chicken Bites
 Prep Time10minutes minutes
 Cook Time10minutes minutes
 Servings4
Ingredients
2 teaspoons extra virgin olive oil
1 pound chicken breasts cut in 1-inch pieces
salt and pepper to taste
3 cloves garlic minced
1/4 cup honey
2 Tablespoons low-sodium soy sauce
2 Tablespoons Thai sweet chili sauce
1/4 cup water
1/2 Tablespoon cornstarch
Instructions
Heat oil in a large skillet over medium-high heat. Add the diced chicken breast and season with salt and pepper. Cook chicken on all sides until golden brown; about 6 minutes.
In a small bowl, mix the garlic, honey, soy sauce and sweet Thai chili sauce together. Pour this mixture all over the chicken in the pan. Reduce heat to low.
Meanwhile, mix the water and cornstarch together to create a slurry. Whisk the slurry into the sauce with the chicken. Continue to stir and let the sauce simmer with the chicken for a couple of minutes to reduce and to let the flavors blend.
Serve chicken warm and garnish with chopped parsley, if desired. Serve and enjoy!
Notes
Nutrition Info: 1 serving = 260 calories / 6 fat / 25 carbs / 27 protein
4 servings total.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 20, 2024, 04:28:07 PM



Quick and Easy Egg Salad Sandwich

Enjoying a simple egg salad sandwich is so satisfying.
By Elise Bauer
Updated August 29, 2023

 Quick and Easy Egg Salad Sandwich
Prep Time 10 mins
Total Time 10 mins
Serving 1 sandwich

This recipe makes enough egg salad for one sandwich. If you are making more than one sandwich, you can easily scale up this recipe.

To make easy-to-peel hard boiled eggs, fill a saucepan with an inch of water and insert a steamer basket. Bring the water to a boil and place the eggs in the steamer basket. Cover the pan and let the eggs steam from the boiling water for 15 minutes. Then shock with cold water and peel.

You can also make easy-to-peel hard-boiled eggs by cooking them in a pressure cooker.
Ingredients

    1 large egg, hard-boiled, peeled, and chopped (See Recipe Note)

    1 to 2 tablespoons mayonnaise, to taste

    2 tablespoons chopped celery

    1 tablespoon chopped green onion or chives

    Pinch curry powder

    Kosher salt and freshly ground black pepper to taste

    Lettuce

    2 slices white, wheat, multigrain, or rye bread, toasted or plain


 Make the egg salad:

Mash up the chopped egg a bit with a fork. Mix together the chopped hard-boiled egg, mayonnaise, celery and green onion. Sprinkle with salt and pepper and curry powder to taste. Mix with a spoon.

 Assemble the sandwich:

Toast your bread slices if making the sandwich with toast. Put a layer of lettuce on one slice of bread, spread the egg mixture on top of the lettuce, put another slice of bread on top.

One reviewer noted, "One thing not mentioned here is the eggs come straight from the fridge.13 minutes has been working well for large size eggs."


Title: Re: What's for dinner? 2020
Post by: patricia19 on February 20, 2024, 04:37:51 PM

Instant Pot Potato Salad

Potato salad gets a pressure cooker makeover! Cook the potatoes and eggs together in the pressure cooker, then mix with the rest of the salad ingredients and a mayonnaise-Dijon dressing. Easy-peasy.
By Coco Morante
Updated September 17, 2023

 Instant Pot Potato Salad
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 6 to 8 servings
Ingredients

    3 or 4 medium Russet or Yukon Gold potatoes (2 to 2 ½ pounds), peeled and quartered if Russets, halved if Yukon Gold

    2 large eggs

    1/4 cup pickle juice from a jar of Kosher dill pickles (plus more to taste)

    3 tablespoons finely chopped dill pickles

    1/4 cup chopped parsley

1/2 cup chopped red onion

2 stalks celery, chopped

1 or 2 chopped scallions, including the greens

1 medium carrot, peeled and finely chopped

1/2 red bell pepper, chopped

1/2 cup mayonnaise

2 teaspoons Dijon mustard

1/2 teaspoon ground black pepper

Salt, to taste

 Cook the potatoes and eggs in the pressure cooker:

Pour a cup of water into a pressure cooker and place a steamer basket inside. Add the quartered potatoes and place the eggs on top.

Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the "Sealing" position. If you are using an Instant Pot, select the "Steam" program, then adjust the time to 5 minutes. If your pressure does not have a "Steam" program, set it manually to "High Pressure" for 5 minutes.

The pressure cooker will take 10 to 15 minutes to come up to full pressure. Cook time begins once it has reached full pressure.

 Release the pressure after cooking:

Right when the timer goes off, perform a quick pressure release by moving the pressure release knob from "Sealing" to "Venting." It will take a minute or two for the pressure to release completely.

 Cool the potatoes and eggs, then chop:

Wearing a pair of heat-proof mitts, remove the steamer basket from the pressure cooker. Put the eggs in a bowl of cold water, and leave the potatoes to cool in the basket for 10 minutes.

Once cool, cube the potatoes. Peel the eggs and chop them coarsely. Keep the potatoes and eggs separate.

 Combine the potatoes and eggs with the other salad ingredients:

Put the potatoes into a large mixing bowl. Gently fold in the juice from the Kosher dill pickles. Add the finely chopped pickles followed by the parsley, onions, celery, scallions, chopped hard-boiled eggs, carrots, and red bell pepper.

 Mix in the dressing:

In a separate small bowl, mix the mayonnaise with mustard and pepper. Gently fold the dressing with the potato mixture. Taste and add additional salt as needed.

 Serve the potato salad warm or chilled:

The potato salad will keep for up to 3 days in the refrigerator.

Some comments:

Great idea! For those of us following cardiac restrictive diets, eliminate egg yolk, substitute mayo by using 2T mustard, 1T sodium free soy sauce, 2 T lemon juice, and Bushs canolli beans. Use sweet pickle relish instead of dill. Mrs Dash's seasoning instead of salt.
        −
   
    Good suggestions. Puréed beans are a life saver (bad pun intended). Rather than sweet relish, I would add more lemon juice or some vinegar and dried dill.

  Love the idea about mixing cooked potatoes with crunchy carrots and celery. But the use of the pressure cooker seems excessive - I mean, it takes 10 minutes to hard-boil eggs and cook cut-up potatoes anyway, so with pressure cooker you'll be saving 5 minutes, which you'll probably need anyway for finely cutting up the other vegs.

First time making potato salad ever. It came out perfect i did a few changes as i didn't have all ingredients. I used dry parsley half the original, only a couple pickles, used white vinegar, i did not add the carrots. Tasty! Thank you so much and in the pressure cooker


Title: Re: What's for dinner? 2020
Post by: patricia19 on February 22, 2024, 04:18:37 PM
Homemade Spanish Rice Recipe

By Kristyn Merkley...on Mar 05, 2020, Updated Dec 06, 2022

Spanish Rice Recipe

By: Lil' Luna

Restaurant-Style Spanish Rice (aka Mexican Rice), that is easy to make and tastes like it came straight from the restaurant, and is the best side dish to any Mexican entree.

Servings: 8  Prep: 5 minutes mins  Cook: 40 minutes mins  Total: 45 minutes mins

Ingredients

    ▢ 2 cups long grain rice
    ▢ 1/8 cup vegetable oil
    ▢ 8 oz tomato sauce
    ▢ 6 stems cilantro (optional)
    ▢ 1 tsp salt
    ▢ 1 tsp minced garlic
    ▢ 4 cups water (or 4 cups chicken lower sodium chicken broth - and no bouillon)
    ▢ 1 cube chicken flavored bouillon
    ▢ dash cumin
    ▢ dash garlic pepper

Instructions

    Heat oil in large frying pan on medium heat.
   
    Add rice and cook until golden brown.

    Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.

    When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper  to pan.

    Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY.

REHEATING, FREEZING + MORE RECIPES

How to reheat Spanish Rice/mexican rice? Be sure to store it properly in an air-tight container. It can last in the fridge for up to 5-6 days. To reheat, just microwave or reheat on the stove for a few minutes.

Can spanish rice be frozen? Yes, it can be frozen to be used at a future time. Simply place about 3 cups of cooked rice into ziplock freezer bags, label and place in the freezer for 4-6 months.

When you're ready to use you can thaw the rice in the fridge or cook straight from the freezer. Using a microwave safe bowl microwave the rice on high stirring every 2 minutes until rice reaches your desired temperature.
Recipes that use Spanish Rice

Yes, we use it as a side for any Mexican dish, but we also like to use it recipes too, including:

    Burritos
    Rice bowls/Burrito Bowls
    Chimichangas
    Taco Salad
Title: Re: What's for dinner? 2020
Post by: Amy on February 23, 2024, 04:00:38 PM
Patricia, never thought of putting a pinch of curry in egg salad.....will try that the next time.  Kids have me putting cottage cheese in a tuna sandwich now.
Title: Re: What's for dinner? 2020
Post by: RAMMEL on February 23, 2024, 06:23:07 PM
Crazy sandwich ---
Cream cheese and sardines on rye bread. Don't knock it till you've tried it.
Title: Re: What's for dinner? 2020
Post by: Tomereader1 on February 23, 2024, 07:59:45 PM
I like all three of those ingredients, Rammel, but not together.  Maybe cream cheese on Rye.  Sardines on crackers with hot sauce on 'em.
Title: Re: What's for dinner? 2020
Post by: RAMMEL on February 23, 2024, 08:13:51 PM
As I said, ----- Don't knock it till you've tried it.
Title: Re: What's for dinner? 2020
Post by: Amy on February 24, 2024, 06:39:02 AM
My Dad loved sardines!!  Think I will stick with my peanutbtter and tomato sandwich. My friend loved a beet pickle sandwich...and another loved a peanutbutter and onion sandwich.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 24, 2024, 10:47:11 AM
My older sister would peel and eat one of those large white onions like it was an apple. And my younger sister has a large collection of searing hot sauces. I, however, have no particular food kink other than I definitely prefer carbs to sweets.
Title: Re: What's for dinner? 2020
Post by: Amy on February 24, 2024, 10:59:42 AM
Rather nice that we all have different tastes and when the information etc is shared we can try it or not. I really balked at pb and tomato but like Rick said  don't knock it till you try it....and it was good!
Title: Re: What's for dinner? 2020
Post by: RAMMEL on February 24, 2024, 12:05:27 PM
Quote from: patricia19 on February 24, 2024, 10:47:11 AMI definitely prefer carbs to sweets.
Aren't sweets carbs?
Title: Re: What's for dinner? 2020
Post by: RAMMEL on February 24, 2024, 12:07:43 PM
Amy - If I had a tomato I would try it.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 24, 2024, 02:16:09 PM
Rick, I didn't know and had to look that up and yes, some are;

https://www.singlecare.com/blog/what-are-carbohydrates/

I guess I could say I'd rather have a hamburger than a piece of pie or cake.

My idea of sweets is like a lemon souffle or a piece of fruit.

I can eat fresh blueberries like candy or those mini apples.
Title: Re: What's for dinner? 2020
Post by: RAMMEL on February 24, 2024, 06:26:40 PM
A recent visit to a Nutritionist Is what has triggered my thoughts about sweets, carbs, and those sort of things. Takes all the fun out of life.
Title: Re: What's for dinner? 2020
Post by: Amy on February 25, 2024, 07:02:03 AM
Quote from: RAMMEL on February 24, 2024, 12:07:43 PMAmy - If I had a tomato I would try it.

Rick, what I am waiting for is to pick a ripe tomato still warm from the sun to make mine. These store bought tomatoes just don't have the flavour, will do in a pinch though.
Title: Re: What's for dinner? 2020
Post by: RAMMEL on February 25, 2024, 10:34:32 AM
Quote from: Amy on February 25, 2024, 07:02:03 AMa ripe tomato still warm from the sun
Salivate ----
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 25, 2024, 11:37:52 AM
I'll just add me too to Amy's comment.
Title: Re: What's for dinner? 2020
Post by: patricia19 on February 29, 2024, 04:32:22 PM
Simply Recipes

November 16th 2023

Back To Basics Easy Meatloaf

Prep Time 10 mins Cook Time 80 mins Rest Time: 10 mins Total Time 100 mins Servings 8

Yield 1 large meatloaf, or 2 smaller ones

Ingredients

For the meatloaf

    2 pounds ground chuck (80/20)

    2 large eggs

    1/2 cup dry breadcrumbs

    1 tablespoon yellow mustard

    1 tablespoon Worcestershire sauce

    1 tablespoon ketchup

    2 teaspoons onion powder

    1 teaspoon garlic powder

    1 teaspoon salt

    1/2 teaspoon ground black pepper

    1 cup milk

For the topping

    1/2 cup ketchup

Method

    Preheat the oven to 350°F.

    Position a rack in the center of the oven.
    Mix the meatloaf:

    Electric mixer: Combine all of the meatloaf ingredients except the milk in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed just until the ingredients are blended, about 30 seconds. With the mixer running on low speed, gradually pour in the milk. Do not overmix. The meatloaf mix should be slightly sticky.

    By hand: Combine all of the ingredients except the milk in a large bowl and mix together with your hands until combined. Then add the milk and work it in until the mixture is homogeneous. 

 Form the meatloaf:

Turn the meatloaf mixture into an ungreased 9x13-inch pan. With your hands, shape into a 10x5-inch free-form loaf. Evenly spread the ketchup on top (an offset metal spatula is great for this if you have one). If you prefer, you can bake the meatloaf in a 9x5-inch loaf pan (it may take longer to bake).

Tip

Want your meatloaf to bake faster? Divide the mix in half and form two smaller loaves side by side in the same pan. Begin checking the temperature after 40 minutes.

 Bake and rest:

Bake until an instant-read thermometer inserted in the center of the loaf registers 160°F, about 1 hour and 20 minutes (begin checking after 1 hour).

Let the meatloaf sit for 10 minutes before slicing. If you like, pour off the fat and juices to make a gravy (there will be plenty of fat, but not enough liquid; you'll need to supplement with stock or milk).

 Store or freeze:

Cool leftovers completely, then wrap well in plastic or foil and refrigerate for up to 5 days.

Cooked meatloaf freezes well. Wrap in plastic, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Notes:

  Add an Apple

Want to make this recipe even better? Add a grated apple!

The idea comes from a Redditor who revealed that they add a shredded apple to their meatloaf. "Everyone says my meatloaf (turkey or beef) is the juiciest, most flavorful one they ever ate. I use a small shredding grater (like for cheese) and mix it in really well. My preferred apple is Fuji. 1 full apple per meatloaf. You don't taste the apple at all, but the whole thing is sweeter and moister."

Title: Re: What's for dinner? 2020
Post by: patricia19 on February 29, 2024, 04:47:17 PM

How to Make Gravy...Simply Recipes

Never struggle to make homemade gravy again.

By Elise Bauer

Updated November 09, 2023

 How to Make Gravy

Prep Time 3 mins Cook Time 15 mins Total Time 18 mins Servings 8 servings Yield 2 cups

When you cook a roast, whether it's turkey, chicken, beef, or lamb, you should end up with plenty of browned drippings and fat from the roast when it's finished.

The "drippings" are browned juices and fat. All of the flavor a gravy you make from the drippings comes from those browned bits. You need fat as a base for the gravy.

If you have pan juices, but they haven't browned at the bottom of the pan after the roast is done, you can put the empty pan back in the oven. Set the temp to 450°F or 500°F and cook until the juices evaporate and begin to bubble and brown at the bottom of the pan.

In this approach to making gravy, we break up the drippings as well as we can with a whisk but don't worry about any browned bits in the gravy itself. If you want, you can pulse the gravy in a blender to make it smoother, but we never bother. The browned bits are the best part!

Ingredients

    1/4 cup fat drippings

    1/4 cup all-purpose flour or cornstarch

    3 to 4 cups stock, water, milk, cream, or a combination

Method

Making Gravy With Flour

    Remove all but 1/4 cup of fat from pan:

    Remove the roast from the pan. Remove excess fat leaving 4 tablespoon of fat plus juices and browned drippings in the pan.

    Scrape up the drippings and place the pan on the stovetop on medium heat:

    Use a metal spatula to scrape up any drippings that are sticking to the pan. Place the pan on the stovetop on medium high heat.


    If you are using a roasting pan that won't work well on the stovetop, scrape up all of the drippings and fat and put into a large shallow sauté pan.

 Sprinkle 4 tablespoons of flour onto the drippings:

Quickly stir with a wire whisk so that the flour gets incorporated. Let the flour brown a bit if you want, before adding liquid in the next step.

(You can also start with a slurry of flour and water—equal amounts flour and cold water whisked together—if you want.)


    Whisk the gravy while slowly adding liquid:

    Slowly add stock, water, milk, cream, or a combination to the pan, whisking vigorously to dissolve the flour into liquid.

    Allow the gravy to simmer and thicken, continuing to slowly add liquid until you have about 2 cups of gravy. (You'll probably need to add 3 to 4 cups of liquid.)
   
 Taste and season:

    Taste first and then add salt and pepper to taste, if needed.

Making Gravy With Cornstarch

    Remove all but 1/4 cup of fat from the pan:

    Remove the roast from the pan. Remove excess fat leaving 4 tablespoons of fat plus juices and browned drippings in the pan.
    Scrape up the drippings and place the pan over medium heat:

    Use a metal spatula to scrape up any drippings that are sticking to the pan. Place the pan on the stovetop on medium high heat.

    If you are using a roasting pan that won't work well on the stovetop, scrape up all of the drippings and fat and put into a large shallow sauté pan.
   
 Make the cornstarch slurry:

    Dissolve 4 tablespoons of cornstarch in the minimum amount of water needed to make a thin paste—about 1/2 cup.
   
    Pour the cornstarch slurry into the pan and whisk while slowly adding liquid:

    Stir with a wire whisk until the gravy begins to thicken. As the gravy thickens, slowly add stock, water, milk, or cream, or some combination to the pan (I like to use stock, my mother usually uses water).

    Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5 minutes).

    You will probably add about 3 to 4 cups of liquid all together. Taking into consideration the evaporation that is occurring while the gravy is simmering, you will end up with about 2 cups of gravy.

    If the gravy isn't thick enough, make more cornstarch slurry and whisk it into the pan.
    Taste and season:

    Taste first and then add salt and pepper to taste, if needed.

Comments:

1.) I take the drippings and fat from roasted chicken, and have some broth on hand, usually from fresh roasted chicken. I don't like canned broth. To start, I whisk flour into my drippings (fat included) until I have a nice golden roux and no lumps. I usually use between 2-4 tablespoons of flour for my base. Then once I have that, I slowly add the broth, whisk it in, and then season to taste. If it's too thick, I add just enough water to get it to the right consistency. It usually turns out very good and it's all-natural, and I can keep the sodium content lower than commercial broth.

2.) For "gravy" to thicken soup (really a roux), I often just use hot soup stock, which is mostly water. I take a couple tablespoons or more of stock (even if it has some spices floating in it) and whisk in an equal amount (or so) of flour. You can even add more flour and whisk again if it's too thin. If it flops for you, no big loss; just try again. But far as I can remember, it works every time.








Title: Re: What's for dinner? 2020
Post by: Amy on March 02, 2024, 09:37:49 AM
Mamaw's Chicken and Rice Casserole

I grew up with this chicken and rice casserole recipe. My Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)

Submitted by katiefbenham
 Tested by Allrecipes Test Kitchen
Prep Time: 10 mins
Cook Time: 1 hr
Additional Time: 10 mins
Total Time: 1 hr 20 mins
Servings: 6
Yield: 6 servings
Ingredients
3 chicken breasts, cut into cubes  (I used 2 small ones)

2 cups water  (Used 1 cup of chicken broth )

2 cups instant white rice (used  regular long grain 1 cup but will cut it to 3/4 next time)

1 (10.75 ounce) can cream of chicken soup (didn't have on hand)

1 (10.75 ounce) can cream of celery soup (didn't have on hand)

1 (10.75 ounce) can cream of mushroom soup  (used 2 cans)

salt and ground black pepper to taste (no salt, soup is salty enough)

½ cup butter, sliced into pats (Used less and crushed ritz crackers over top )

Directions

Gather all ingredients.

Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.

Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper.

Arrange butter evenly over the top of the chicken mixture.

Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 10 to 15 minutes before serving.
edited to add. Next time will put carrots,peas ,onions and celery in it. Even broccoli would be good.

Nutrition Facts
 
calories
441
 total fat 25g  saturated fat 12g  cholesterol 81mg  sodium 1211mg  total carbohydrate 37g  dietary fiber 1g  total sugars 2g  protein 17g  vitamin c 0mg  calcium 49mg  iron 4mg  potassium 194mg
Title: Re: What's for dinner? 2020
Post by: Amy on March 09, 2024, 04:51:40 PM
air fryer parmesan crusted chicken

Author: chefjar Total Time: 15 minutes Yield: 4 1x
This air fryer parmesan crusted chicken with mayo is crispy on the outside and juicy on the inside. It is big on flavor and will be ready in less than 15 minutes.



INGREDIENTS


2 large boneless and skinless chicken breasts, sliced horizontally to make 4 fillets
1 tablespoon fresh oregano or parsley leaves  to garnish
The Garlic Mayounnaise
1/4 cup mayonnaise
2 garlic cloves, minced
1/2 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder, optional
Salt to taste
The Parmesan Coating
1 cup fresh grated parmesan cheese
1/2 cup panko breadcrumbs
INSTRUCTIONS
Preheat your air fryer to 390°F | 199°C.
Slice each chicken breast in half horizontally to make 4 fillets.
Place the chicken on the cutting board, cover with plastic  and pound into an even piece with a rolling pin or meat tenderizer.
In a small bowl mix together the mayonnaise, garlic, onion powder, Italian seasoning, garlic powder and salt. Divide the mixture between fillets and spread  all over the chicken.
Mix together the panko bread crumbs and parmesan in a shallow bowl. Dredge each fillet in the parmesan mixture, pressing lightly into the coating with the tongs. Then turn and repeat. Shake off excess coating.
Place the chicken  in the basket and cook for 10-12 minutes or until golden brown and the internal temperature reaches 165 degrees F. After 5-6 minutes of cooking, remove the basket and carefully flip over the chicken, using tongs.
Garnish with fresh oregano or parsley. Enjoy!


NUTRITION
Calories: 236kcalSugar: 1gSodium: 780mgFat: 15gSaturated Fat: 3gCarbohydrates: 10gProtein: 17gCholesterol: 46mg
Title: Re: What's for dinner? 2020
Post by: Amy on March 09, 2024, 04:54:48 PM
Swamp Soup
PREP TIME
15 mins
COOK TIME
30 mins
TOTAL TIME
45 mins
SERVINGS
5 to 6 servings
Ingredients
2 bunches turnip greens (or other dark greens like kale or collard greens) ( I am going to use frozen spinach)

1 tablespoon olive oil

1 small yellow onion, diced

3 ribs celery, diced

Salt and freshly ground black pepper, to taste

2 garlic cloves, minced

3/4 pound kielbasa or other smoked sausage, diced

2 (15-ounce) cans white beans, drained and rinsed 

1 (15-ounce) can crushed or diced tomatoes

6 cups chicken broth

1 cup water

1 cup small pasta, like ditalini or orzo

1/4 cup chopped fresh parsley leaves, optional

Method
Prepare the greens:
Trim the stems from the greens and separate into two piles. Trim any dry ends from the stems and finely dice. Chop the leaves and set aside.

Sauté the aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced turnip stems, onion, and celery and sauté until the onion is translucent, about 4 minutes. Season with salt and pepper. Add the garlic and kielbasa and sauté for 3 more minutes.

Add the beans, liquid, and pasta:
Add the drained beans, undrained tomatoes, chicken broth, and water. Increase the heat to high and add the lid. Bring to a simmer, reduce the heat to low, and cook for 10 minutes.

To the simmering soup, stir in the pasta and chopped turnip leaves. Cook the pasta according to the package directions for al dente, stirring occasionally and adjusting the heat as needed to maintain a simmer.
Add parsley and serve:
Once the pasta is cooked, turn off the heat and add the parsley. Taste the soup and season with salt and pepper as needed. Serve.


Nutrition Facts (per serving)
567 CALORIES
26g FAT
56g CARBS
29g PROTEIN
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 09, 2024, 09:59:46 PM
I'm with you on the spinach!
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 11, 2024, 04:29:45 PM
Beef And Barley Soup


A bowl of beef and barley soup will always beat the winter chill.

By Renu Dhar

Published on January 14, 2024
Recipe tested by Southern Living Test Kitchen

Active Time: 25 mins Total Time: 2 hrs 30 mins Servings: 8

Read Tips below recipe.

 When it's chilly outside but cozy in, it's time to whip up a pot of this hearty, flavorful beef barley soup. In the winter months, this meal has the nourishing aspects of tender beef, plump barley, and plenty of flavor to make every bite a joy.

As a classic beef and barley soup, the vegetables add pops of color and freshness; the barley is hearty and nutty, and the beef is tender. The savoriness from the tomato paste is an undertone and makes the broth flavorful.

It takes a few hours to cook, so consider making this soup on a Sunday and enjoying the leftovers for easy lunches or dinners all week. Serve with a crusty bread or roll to sop up any remaining juices.

 When it's chilly outside but cozy in, it's time to whip up a pot of this hearty, flavorful beef barley soup. In the winter months, this meal has the nourishing aspects of tender beef, plump barley, and plenty of flavor to make every bite a joy.

Ingredients

    1 Tbsp. olive oil

    2 lb. boneless chuck roast, trimmed and cut into 1-in. cubes

    2 3/4 tsp. kosher salt, divided

    1 medium (10 oz.) onion, roughly chopped (about 2 cups)

    3 medium (3 oz. each) carrots, peeled and sliced into 1/2-in.-thick pieces (about 2 cups)

    4 medium (2 oz. each) celery stalks, chopped (1 1/4 cups)

    1/2 cup chopped green bell pepper (from 1 small [5 oz.] bell pepper)

    4 medium garlic cloves, finely chopped (about 1 1/2 Tbsp.)

    3 Tbsp. tomato paste

    4 qt. unsalted chicken stock

    4 (5-in.) thyme sprigs

    4 small dried bay leaves

    1/8 tsp. black peppercorns

    3/4 cup uncooked pearl barley

    Chopped fresh flat-leaf parsley

Directions

    Prepare beef:

    Heat oil in a large Dutch oven over medium-high until shimmering. Toss together beef and  3/4 teaspoon of the salt in a large bowl.
   
    Cook beef in batches:

    Working in 2 batches, add beef to hot oil, and cook, turning once, until browned on 2 sides, 6 to 8 minutes per batch. Using a slotted spoon, transfer beef to a medium bowl; set aside. (Do not wipe Dutch oven clean.)
   
    Cook vegetables:

    Add onion, carrots, celery, and bell pepper to Dutch oven, reduce heat to medium, and cook, stirring occasionally, until onion is softened and translucent, 3 to 5 minutes.
   
    Add garlic and tomato paste:

    Add garlic, and cook until fragrant, about 1 minute. Stir in tomato paste, and cook, stirring often, until color turns dark red, 1 to 2 minutes. Transfer to a medium bowl, and set aside.
   
    Simmer stock with herbs:

    Add chicken stock to Dutch oven, and bring to a simmer over high. Meanwhile, place thyme, bay leaves and peppercorns in a small cheesecloth sachet, draw strings together to close bag, and place sachet in chicken stock.
   
    Add beef to stock:

    Add beef and remaining 2 teaspoons salt to chicken stock; reduce heat to medium, and bring to a simmer. Cover, reduce heat to medium-low, and gently simmer, occasionally skimming any foam that rises to surface, about 1 hour.
   
    Add barley:

    Stir in barley, and cook, covered, stirring occasionally, until barley is plump and almost doubled, about 30 minutes.
   

    Stir in onion mixture; cook, covered, until barley is soft and vegetables are tender but still holding their shape, 30 to 40 minutes. Carefully remove herb sachet; discard. Garnish with parsley, and serve hot.

 Tips for the Best Beef Barley Soup

Want the best results from your pot of beef barley soup? Our Test Kitchen provides these insider tips:

    Using a homemade beef bone broth adds a lot of depth to the soup.

    Letting the beef cook and brown on each side before turning is the key to developing good flavor and texture in the meat and the soup.

    Don't let the vegetables cook too long. We take them out of the pan and set aside until you add them back just before the soup is finished. This keeps them from turning into mush and losing all their flavor.

    Pressure cooking the soup will shorten cooking time if you're in a hurry.

Variations and Substitutions

Beef and barley soup can be made with stew meat, oxtails, or chuck roast (our preference). So pick a beef that's at an approachable price point for you.

Can't find pearl barley? You can use couscous or rice. Just check the cooking time and add it to the soup at the right time to get it plenty plump and tender before the soup is finished.

How To Store Beef Barley Soup

Store leftover beef barley soup in airtight containers in the fridge for up to 5 days. When reheating, add some broth to thin out the soup and gently reheat on the stove or in the microwave.

Can You Freeze Beef Barley Soup?

Yes, this soup freezes beautifully. Freeze the soup for up to 2 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 13, 2024, 01:09:02 PM
Copycat Costco Chocolate Peanut Butter Pie

By Patty Catalano   published Apr 12, 2023  Serves 8 to 10


This copycat version of the viral Costco peanut butter pie might just be better than the original.

Prep time 50 minutes Cook time 2 minutes Makes 1 9-inch pie

Ingredients:

For the crust:

    6 tablespoons (3/4 stick) unsalted butter

    12 full sheets graham crackers (6 1/2 ounces)

    2 tablespoons granulated sugar

    1/4 teaspoon kosher salt

For the chocolate filling:

    1 1/2 cups mini marshmallows (2 1/2 ounces)
   
    1 cup cold heavy cream, divided

    1/4 teaspoon kosher salt

    1 cup semi-sweet chocolate chips (6 ounces)
   
    1 tablespoon granulated sugar

For the peanut butter filling:

    3/4 cup creamy peanut butter
   
    4 ounces cream cheese
   
    1/3 cup powdered sugar

    1 tablespoon vanilla extract

    1/4 teaspoon kosher salt

    3/4 cup cold heavy cream

Instructions:

Make the crust:

    Place 6 tablespoons unsalted butter in a large microwave-safe bowl. Microwave on HIGH until just melted, about 40 seconds.

    Break 12 full sheets graham crackers and place in the bowl of a food processor fitted with the blade attachment. Process until finely ground, about 30 seconds (about 1 1/2 cups).

    Add the butter, 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt. Pulse until the mixture looks like wet sand and holds together when pinched between your fingers, 10 to 12 (1-second) pulses. Reserve 1/4 cup for garnish.

    Transfer the remaining mixture to a standard 9-inch pie pan (not deep dish). Using a flat-bottomed measuring cup, press it evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the fillings.

Start the chocolate filling:

    Place 1 1/2 cups mini marshmallows, 1/4 cup of the heavy cream, and 1/4 teaspoon kosher salt in a large microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring between each, until the marshmallows are mostly melted, about 1 minute total.

    Immediately add 1 cup semi-sweet chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Set aside to cool until barely warm to the touch, 20 to 30 minutes.

Make the peanut butter filling:

    Wash and dry the food processor. Place 3/4 cup creamy peanut butter, 4 ounces cream cheese, 1/3 cup powdered sugar, 1 tablespoon vanilla extract, and 1/4 teaspoon kosher salt in the food processor. Process until well combined, about 1 minute.

    Add 3/4 cup cold heavy cream and process until smooth and thick, 30 to 45 seconds. Be careful not to overprocess, as it can cause the fat to separate and appear curdled. Transfer 3/4 cup to a quart-size zip-top bag or pastry bag fitted with a star pastry tip and reserve for garnish. Transfer the remaining peanut butter filling into the chilled crust and spread into an even layer. Refrigerate while you finish preparing the chocolate filling.

Finish the chocolate filling:

    Place the remaining 3/4 cup cold heavy cream and 1 tablespoon granulated sugar in a large bowl and whisk until stiff peaks form, about 2 minutes. Transfer 1/4 of the whipped cream into the cooled chocolate mixture and stir to lighten the mixture. Add the remaining whipped cream and gently fold just until no streaks of cream remain.

    Transfer the chocolate filling over the peanut butter filling and spread into an even layer. Pipe the reserved peanut butter filling decoratively around the border of the pie. Lightly sprinkle the reserved graham cracker crumbs around the edge of the peanut butter border. Refrigerate uncovered until the filling is set, at least 6 hours or up to overnight.

Recipe Notes

Make ahead: The crust can be made ahead, well wrapped, and refrigerated for up to 1 week or frozen for up to 3 months.

Storage: Leftover pie can be covered with plastic wrap and refrigerated for up to 5 days.

Several reviewers mentioned this but, this one was the most concise.

*My husband liked this, although my first bite put a frown on my face... TOO MUCH SALT... I am a baker, so I don't make no bakes very often, and I've never had Costco pie.. I was just looking for a chocolate/peanut butter recipe.. I knew when I saw this much Kosher in the recipe / that it seemed too much.. I should have trusted my gut... I will try recipe again .. but with no salt.


Title: Re: What's for dinner? 2020
Post by: Amy on March 20, 2024, 07:09:26 AM
  SLOW COOKER and INSTANT POT

Holy Moly Soup


 Prep Time: 20 minutes  Cook Time: 4 minutes (plus 5 minute NPR)  Yield: 6 servings .
Instant Pot or Crockpot potato, cheese and sausage soup with tons of flavor!

Ingredients



1 pound Jimmy Dean sausage
2 Tbsp dried onion
3 cups chicken broth
1 1/2 pounds red potatoes, cut into half inch cubes
1 cup frozen sweet corn
1 (10 oz) can Rotel diced tomatoes with green chiles
Pinch of red pepper flakes
1/2 tsp black pepper
1/2 cup sour cream
1/2 cup shredded sharp cheddar cheese
Cook Mode Prevent your screen from going dark
Instructions
Instant Pot Instructions:


Turn Instant Pot to saute setting. When display says HOT add in the sausage and break it up. Brown for about 5 minutes and drain off excess grease. Stir in the onion.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Dump in the potatoes, corn, Rotel, red pepper and black pepper.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
In a bowl stir the sour cream and 1 cup of the hot liquid together (to temper the sour cream). Then stir the sour cream mixture into the soup. Stir the cheese into the soup.
Ladle into bowls and serve.
Slow Cooker Instructions:

Heat a pan over medium high heat. Add in the sausage and break it up. Brown for about 5 minutes and drain off excess grease. Add to the slow cooker.
Stir in the onion, broth, potatoes, corn, Rotel, red pepper and black pepper.
Cover and cook on low for 4 hour, or until potatoes are tender.
In a bowl stir the sour cream and 1 cup of the hot liquid together (to temper the sour cream). Then stir the sour cream mixture into the soup. Stir the cheese into the soup.
Ladle into bowls and serve.
Title: Re: What's for dinner? 2020
Post by: Amy on March 21, 2024, 12:08:45 PM
Cooktop Cove: This is pure comfort food! Heaven in your mouth!
By Morgan Reed
Hamburger Potato Casserole
Servings: Serves 6
Ingredients:
- 1 1/2 pounds of ground beef
- 4 large russet potatoes, peeled and thinly sliced
- 1 medium onion, chopped
- 2 cups of shredded cheddar cheese
- 1 can (10.75 oz) of condensed cream of mushroom soup
- 3/4 cup of milk
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Fresh parsley, chopped for garnish
Directions:
1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with a bit of the olive oil.
2. In a large skillet over medium heat, brown the ground beef with the chopped onion until the beef is no longer pink and the onions are soft. Drain any excess fat.
3. Season the beef mixture with salt, pepper, garlic powder, and paprika, then spread half of the mixture evenly over the bottom of the prepared baking dish.
4. Layer half of the potato slices over the beef, then sprinkle with one cup of cheddar cheese. Repeat layers with the remaining beef and potatoes.
5. In a small bowl, whisk together the condensed soup and milk until well combined. Pour this mixture over the potato layers, ensuring it seeps down into the casserole.
6. Cover the baking dish with aluminum foil and bake for 1 hour.
7. Remove the foil, sprinkle the remaining cheese over the top, and bake, uncovered, for an additional 20-30 minutes or until the cheese is bubbly and the potatoes are tender.
8. Let the casserole stand for 10 minutes before serving. Garnish with fresh parsley for a pop of color.
Variations & Tips:
- Feel free to toss in some green peas or corn with the beef layer for extra veggies.
- If you want a bit of crunch, top the casserole with some buttery breadcrumbs before adding the last layer of cheese.
- Swap out the cheddar cheese for a mixture of gruyere and mozzarella for a different cheesy twist.
- Leftovers can be stored in an airtight container in the fridge and taste even better the next day after the flavors have melded together.
Experiment to make this casserole your own, and enjoy the heartfelt warmth it brings to your dinner table. Happy cooking!
Title: Re: What's for dinner? 2020
Post by: patricia19 on March 26, 2024, 02:52:19 PM
Fresh Tomato Relish

Author: Donya Mullins

Prep Time: 15 minutes Total Time: 15 minutes Servings: 1 ½ cups

Fresh Tomato Relish is full of bright, sweet, and tangy flavors making it irresistible! Serve it as an appetizer with crunchy bread and cheese or as a dip with chips. It's super versatile and makes the best topping for grilled burgers, sausages, chicken, and fish.

Equipment:

    Mixing Bowl

Ingredients:

    ▢ 1 to 1 ½ cups finely chopped tomatoes
    ▢ ½ cup finely chopped Vidalia or sweet onion
    ▢ ¼ cup finely chopped jalapeños pepper with the seed and membrane removed
    ▢ 2 tablespoons chopped fresh parsley
    ▢ 2 tablespoons sugar
    ▢ 2 ½ tablespoons red wine vinegar
    ▢ ½ teaspoon salt
    ▢ ½ teaspoon pepper

Instructions:

    ▢ Add all the ingredient to a medium-size bowl. Stir to combine.
    ▢ Cover bowl with plastic wrap and place in the refrigerator to chill for 1 hour.
    ▢ Remove relish from refrigerator, stir and serve. Enjoy!

Notes:



    I love serving Fresh Tomato Relish as an appetizer. I toast some French bread slices and grab a wedge of good cheese. I place everything on a cutting board along with Sweet Heat Pickles and Salami Roll-ups and serve!

    Place spoonfuls on top of Air Fryer Hot Dogs, or burgers along with a drizzle of mustard for an unexpected pop of flavor.

    Spoon over grilled Pork Tenderloin or Easy London Broil.

    Top off a bowl of Instant Pot Pinto Beans with Fresh Tomato Relish. You won't believe how good the flavor combination is!


Reviews:

I added chopped celery and radishes for added crunch. I used 2 tbs red wine vinegar and 1/2 tbs balsamic vinegar. It is yummy good!

What could I substitute for jalapenos? I can no longer eat them. Guess I could just leave them out.

You can absolutely leave them out if you're unable to eat them, or you could substitute Poblano or Bell peppers.