What's for dinner? 2020

patricia19 · 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.

Amy · 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.

Amy · 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

Amy · 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.

patricia19 · 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.

patricia19 · 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.

patricia19 · 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.

Amy · 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.

patricia19 · 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).

Amy · 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.

Amy · 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?

patricia19 · 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

patricia19 · 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.

patricia19 · 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.

patricia19 · 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.

patricia19 · 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.

patricia19 · 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.

patricia19 · 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.

patricia19 · 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.

patricia19 · 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.

patricia19 · 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.

patricia19 · 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.

patricia19 · 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.

patricia19 · 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.

patricia19 · 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.

patricia19 · 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!

patricia19 · 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.

Tomereader1 · 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).

Amy · 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.

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.

patricia19 · 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.

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