Cinnamon Roll Cookies

Cinnamon Roll Cookies

Cinnamon Roll Cookies are thick, soft, buttery cookies, swirled with cinnamon sugar and topped with sweet icing. All the flavors of a cinnamon roll in a EPIC cookie recipe!

Cinnamon Roll Cookies Are Going to Be Your New Favorite Cookie Recipe!

Oh friends, you are in for a real treat today, a real treat indeed. I have been thinking about the idea for these Cinnamon Roll Cookies for quite a while.

Continue reading Cinnamon Roll Cookies at Cookies and Cups.

Original source: https://cookiesandcups.com/cinnamon-roll-cookies/

America’s Food – Arab/Middle Eastern

Arab immigrants began coming to the U.S. in sizable numbers during the 1880s. Today, it is estimated that nearly 3.7 million Americans trace their roots to an Arab country. Arab Americans are found in every state, but more than two-thirds of them live in California, Michigan, New York, Florida, Texas, New Jersey, Illinois, Ohio, Pennsylvania, and Virginia. Los Angeles, Detroit, and New York are home to one-third of the population.

Arab Americans are as diverse as their countries of origin, with unique immigration experiences that have shaped their ethnic identity in the U.S. While the majority of Arab Americans are descended from the first wave of Christian Arab immigrants, Arab American Muslims represent the fastest growing segment of the Arab American community.

Contrary to popular assumptions, the majority of Arab Americans are native-born, and nearly 82% of Arabs in the U.S. are citizens. While the community traces its roots to every Arab country, the majority of Arab Americans have ancestral ties to Lebanon, Syria, Palestine, Egypt, and Iraq.

Arabic-speaking immigrants arrived in the United States in three major waves. The first wave between the late 1800s and World War I consisted mainly of immigrants from Greater Syria, an Arab province of the Ottoman Empire until the end of World War I. Following the breakup of the Empire, the province was partitioned into the separate political entities of Syria, Lebanon, Palestine, and Transjordan. The vast majority of immigrants in this wave were members of Christian minorities. Although some writers claim that these immigrants left their native countries for religious or political reasons, the evidence suggests that they were drawn to the United States by economic opportunity. Like many economically motivated immigrants during this period, Arabs came to the US with the intention of earning money and returning home to live out the remainder of their lives in relative prosperity. The major exception to this pattern was a small group of Arab writers, poets, and artists who took up residence in major urban centers such as New York and Boston. The most famous of the group was Kahlil Gibran (1883-1931), author of The Prophet and numerous other works.

Unlike the earlier influx, the second wave included many more Muslims. It also included refugees who had been displaced by the 1948 Palestine War that culminated in the establishment of Israel. This period also witnessed the arrival of many Arabic-speaking professionals and university students who often chose to remain in the United States after completion of their training. Immigrants of the second wave tended to settle where jobs were available. Those with few skills drifted to the established Arab communities in the industrial towns of the East coast and Midwest, while those with professional skills headed to the suburbs around the major industrial cities or to rural towns.

A mural inside the lobby of ACCESS that depicts the story of many Arab-Americans making their way to build a community in Detroit.

In the mid-1960s, the third wave of Arab immigration began which continues to the present. More than 75 percent of foreign-born Arab Americans identified in the 1990 census immigrated after 1964, while 44 percent immigrated between 1975 and 1980. This influx resulted in part from the passage of the Immigration Act of 1965 which abolished the quota system and its bias against non-European immigration. The third wave included many professionals, entrepreneurs, and unskilled and semi-skilled laborers. These immigrants often fled political instability and wars engulfing their home countries. They included Lebanese Shiites from southern Lebanon, Palestinians from the Israeli-occupied West Bank, and Iraqis of all political persuasions. But many professionals from these and other countries like Syria, Egypt, and Jordan, and unskilled workers from Yemen also emigrated in search of better economic opportunities. Had conditions been more hospitable in their home countries, it is doubtful that many of these immigrants would have left their native countries.

Arab Americans have a distinctive cuisine centered on lamb, rice, bread, and highly seasoned dishes. The Middle Eastern diet consists of many ingredients not found in the average American kitchen, such as chickpeas, lentils, fava beans, ground sesame seed oil, feta cheese, dates, and figs. Many Arab dishes, like stuffed zucchini or green peppers and stuffed grape or cabbage leaves, are labor-intensive but delicious and healthy.

Arab Americans are probably most known for their restaurants and cuisines found across the country. Many classic dishes coming from the Arab World have become popular dishes for Americans. The dish most famous, of course, is hummus. This simple puree of chickpeas, tahini, lemon, and garlic is served as an appetizer or as a side to grilled meats and vegetables. Sometimes called “street meat” in the U.S., shawarma is another national hit thanks to Arab Americans. Wrapped with garlic and pickles in Arabic bread (pita bread), shawarma has become a great alternative sandwich. Tabbouli, falafel, grape leaves, and kebabs are part of the American cuisine today.

Stuffed Grape Leaves

Ingredients

1/2 cup pine nuts
1 1/2 cups long grain white rice
1 medium onion, minced
1/2 cup fresh minced dill
1/4 cup fresh minced mint
6 tablespoons freshly squeezed lemon juice, divided
1 tablespoon lemon zest
1 3/4 cups vegetable broth
50 large jarred grape leaves
Salt and pepper
1/2 cup extra virgin olive oil
Fresh mint leaves, lemon slices, and olives (for garnish)

Directions

Place the pine nuts into a skillet and lightly toast them over medium heat until golden brown. Set aside.

Pour ¼ cup of olive oil into a medium pot and heat it. Add the minced onion and sauté until soft. Add the rice to the pot and stir to combine. Sauté for another minute. Pour in ¾ cup of vegetable broth and lower the heat; simmer the rice uncovered for about 10 minutes until the liquid is absorbed and the rice is half cooked. Remove the pot from heat.

Add the minced dill, mint, toasted pine nuts, 2 tablespoons fresh lemon juice and lemon zest to the pot of rice. Stir until all the ingredients are well combined. Season with salt and pepper to taste. Let the mixture cool to room temperature.

Fill a large pot with salted water and bring to a boil. As the water is heating, trim the grape leaves by cutting the stems off flush with the leaves. Trim any large, hard veins from the leaves. Place the leaves in the boiling water and let them soften for 3-5 minutes until they become pliable. Drain, then cover the leaves with cold water. Drain the leaves again and pat them dry.

Place a grape leaf shiny (smooth) side down, vein (bumpy) side up, on a flat surface like a cutting board. Place 2 tablespoons of rice filling at the base end of the leaf, near where the stem was. Fold the stem end up over the filling. Fold the edges of the leaf inward. Continue rolling the leaf till it forms a neat rolled package. Squeeze the roll gently to seal.

Repeat the process with the remaining leaves until all of the rice filling is used.

Place the stuffed leaves in the bottom of a deep saute pan. Pack the leaves snugly; as this will help keep the leaves intact as they cook. Make a single layer on the bottom of the pan. When the bottom of the pan is full, make a second layer on top.

Pour 1 cup of broth, ¼ cup of extra virgin olive oil, and ¼ cup of fresh lemon juice over the stuffed grape leaves. Heat the pan over medium until it begins to simmer (don’t boil, or the leaves will start to fall apart). Cover the pot. Let the grape leaves cook for 30-40 minutes. The leaves are finished cooking when they are fork-tender.

Hummus

Ingredients

3 cups (200 grams) cooked chickpeas, drained
1 to 2 garlic cloves, minced
3 to 4 ice cubes
1/3 cup (79 grams) tahini paste
1/2 teaspoon kosher salt
Juice of 1 lemon
Hot water (if needed)
Extra virgin olive oil
Sumac

Directions

Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth. While the processor is running, add the ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes. Check, and if the consistency is still too thick add a little hot water. Blend until the mixture is a silky smooth consistency. Spread in a serving bowl and add a generous drizzle of olive of and a sprinkling of sumac.

 

Kofta

Ingredients

1 pound lean ground lamb or beef
3 tablespoons minced onion
2 cloves garlic, grated
1/4 cup parsley, finely chopped
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
Olive oil, for brushing the grill
Flatbread or pita, for serving

Tzatziki sauce:
1 cup plain Greek yogurt
1/2 cup grated cucumber squeezed dry
1 clove garlic, grated or minced
1 teaspoon lemon juice
1 teaspoon fresh mint or dill (or ¼ teaspoon dried)
Pinch of kosher salt

Directions

To make the tzatziki sauce, mix all of the ingredients together in a bowl. Refrigerate until ready to serve.

For the kofta: Mix the beef, onion, garlic, parsley, coriander, cumin, salt, and pepper together in a large bowl. Divide the mixture into 6 roughly even balls. Mold each ball around the pointed end of a skewer, making an oval kebab that comes to a point just covering the tip of the skewer. If using wooden skewers, soak them in water for 15 minutes before threading them.

Heat a grill pan over medium-high heat or prepare an outdoor grill. Brush the pan or grill grates lightly with olive oil. Grill the kebabs, turning occasionally, until brown all over and cooked through about 10 minutes. Transfer to a serving platter and serve with tzatziki sauce and flatbread.

Fattoush Salad

Fattoush is a salad of crisp lettuce, tomatoes, cucumber, red onion, toasted pita bread, and a sumac dressing. Since I was serving pita with the kofta, I did not include it in my salad.

Serves 4 people

Ingredients

Pita
2 large pitas
1/4 cup olive oil
Kosher salt to taste

Dressing
1 clove garlic minced
2 tablespoons fresh lemon juice about 1 lemon
1 tablespoon honey
1 teaspoon sumac
1/2 teaspoon kosher salt or more
freshly ground black pepper to taste
1/3 cup extra virgin olive oil

Salad
1 head romaine lettuce torn into bite-size pieces
1-pint cherry tomatoes halved
1 English cucumber halved and thinly sliced
1/2 medium red onion thinly sliced and separated into 1/2 circles
1/2 cup fresh mint leaves torn into small pieces

Directions

Preheat oven to 350°F.
Cut pitas in half. Separate the top from the bottom and tear into bite-size pieces. Transfer to a bowl and drizzle with olive oil; toss to coat. Spread on a baking sheet and season with kosher salt. Bake 10 to 12 minutes, tossing once, until crisp and golden brown. Remove from oven and transfer to a bowl to keep from over browning. Set aside.
To make the dressing. In a small bowl combine the first 6 dressing ingredients (garlic through black pepper); whisk until combined and honey has dissolved. Add olive oil in a slow, steady stream, whisking constantly until emulsified. Season to taste with salt and pepper.
Combine all salad ingredients in a large bowl and toss gently to combine.
Drizzle dressing over the salad and gently toss to coat evenly. Sprinkle pita over the top and serve.

 

Original source: https://jovinacooksitalian.com/2019/04/29/americas-food-arab-middle-eastern/

Getting My Pasta Game On at Pebble Beach!

A few weeks ago, I flew to Pebble Beach to watch the Barilla Pasta World Championship U.S. Qualifying event, which took place during the opening night of the Pebble Beach Food & Wine Festival. Arriving at the event was a shock because the mood went from chill and relaxed Monterey, CA, to intense competition once […]

The post Getting My Pasta Game On at Pebble Beach! appeared first on Macheesmo.

Original source: https://www.macheesmo.com/pasta-pebble-beach/

When the Next Big Thing in Food Isn’t Actually Next

Success can be a double-edged sword for the chefs and shepherds of marginalized cuisines, with media adoration and cookbook deals leading to unneeded compromises and ultimate failure. The black-eyed pea fritters, called akara, were hot, nutty, and perfectly light. There were bowls of terra-cotta-colored groundnut soup—a rich pot in which peanut butter meets the aromatic […]

The post When the Next Big Thing in Food Isn’t Actually Next appeared first on TASTE.

Original source: https://www.tastecooking.com/next-big-thing/

Bacon and Blue Cheese Guacamole

Blue cheese and bacon are a match made in heaven, and here they’re mixed with avocado for a party-ready guacamole. Serve with tortilla chips, veggie sticks, or even on burgers and steaks!

Continue reading “Bacon and Blue Cheese Guacamole” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/-95Ndgx-Ji4/

Garlic Bacon Kale (and how to prep kale)

Below is our favorite Garlic Bacon Kale Recipe plus the best tips on How to Cook Kale! Everything from sautéing to oven baking can be found below! 

This delicious powerhouse veggie adds great flavor to soups and casseroles it’s perfect served up as a Easy Kale Salad with Fresh Lemon Dressing and great on its own as a side dish!

A bowl of garlic butter kale with bacon on top

A Real Superfood

So what is Kale? Kale is a leafy green often used as a garnish or in ornamental uses however it’s also a deliciously flavorful green if prepared right! It has a rich earthy flavor and is a very popular superfood these days! You can buy kale chips, kale hummus, and even shredded kale! Kale is good for adding to dishes like salads, soups (like Zuppa Toscana), and green smoothies! It’s also great as a side dish or a Kale Salad!

Is kale good for you? You bet it is! Kale is a powerhouse of nutrition! It’s high in fiber and potassium.

To Prepare Kale for Cooking

  • Clean
    • Before cooking kale make sure the leaves are free from dirt and are dry and not mushy.
    • Rinse leaves under cold water and shake dry
  • Cut
    • Remove any tough stalks by simply pulling the curly leaves off of the stalk. Discard the stalks.
    • Cut (or tear) the kale into approximately one inch pieces.

Kale being prepared for cooking

How to Cook Fresh Kale

Fresh kale is an easy veggie to cook and enjoy. Kale can be sauteed in a pan (like in this recipe) or baked in the oven (to make kale chips). If you want to add it to soups/stews you can simply prepare the kale as directed above and add it to the soup allowing it to simmer for at least 12 minutes.

To Cook Kale in Oven simply prepare as above and make sure you dry it very well. Preheat the oven to 350°F. Spritz with olive oil and a touch of salt & pepper. Bake until crisp but not burnt (about 10-15 minutes). These are delicious to snack on but they’re also great as a garnish sprinkled over dishes like risotto or creamy casseroles.

kale in a frying pan ready to be sauteed

How Long to Cook Kale

The leaves are much sturdier than a spinach but don’t take quite as long to cook as Collard Greens.

I saute kale about 5 to 7 minutes so it’s wilted and soft but not mushy. Just when you think it’s done, remove it from the heat, and it will ‘carryover’ cook to perfection!

Sautéed kale is a flavorful alternative to creamed spinach or collard greens and when you make garlic kale with bacon it really adds an irresistible flavor boost to these nutrient packed greens! Season with salt and pepper or a splash of balsamic vinaigrette and enjoy! If you are wanting to keep it vegetarian just sautéed kale with garlic and olive oil is a delicious alternative to bacon kale!

A bowl of sauteed kale topped with crispy bacon

More Healthy Side Dishes

  • Garlic Butter Kale Rice – even kale haters will love this one!!
  • Cucumber Onion Salad – cool and refreshing side salad.
  • Zucchini Casserole – perfect use for your garden vegetables.
  • Roasted Cabbage Steaks Recipe – low carb and keto friendly!
  • Bacon Wrapped Asparagus – another great side dish for all the bacon lovers!

 

Garlic Bacon Kale

This nutrient packed superfood is sure to impress! With bacon and garlic it smells just as good as it tastes! 

  • 3 slices bacon (chopped)
  • 1/2 cup onion (finely chopped)
  • 1 bunch kale (washed)
  • 2 cloves garlic (minced)
  • salt & pepper to taste
  1. Cook bacon until crisp over medium heat. Remove bacon and set aside reserving drippings.

  2. Reduce heat to medium low and cook onion in the drippings until tender, about 10 minutes.
  3. Add kale and garlic stirring until cooked, about 5 minutes.
  4. Season with salt and pepper to taste.

REPIN this Easy Recipe

A bowl of garlic butter kale with bacon on top

Kale can be a tricky superfood to cook! This guide tells you all about how long to cook kale, how to oven bake kale and just how to cook kale in general! We have fallen for this superfood now that we know how to cook it properly! #spendwithpennies #howtocookkale #superfood #healthyeating #sidedish #garlickale

Original source: https://www.spendwithpennies.com/how-to-cook-kale-garlic-kale-recipe/

Crock Pot Ribs

Crock Pot Ribs come out melt in your mouth tender and so full of flavor. They’re perfect for busy weeknights or easy weekend dinners with the slow cooker tenderizing in baby back ribs. A quick brush of bbq sauce and a flash grill (or broil) finishes these off beautifully!

Crock Pot BBQ ribs are always a hit and perfect served alongside our favorite Coleslaw Recipe, corn on the cob and Baked French Fries! 

Tender crock pot ribs on a tray for serving

How To Prepare Crock Pot Baby Back Ribs

I’m pretty much known for my Instant Pot Ribs and my succulent Barbecue Ribs in the Oven so it’s only natural I’d share my fave crockpot rib recipe!

For all the methods, the process is similar, allow the ribs to cook low and slow so the meat becomes buttery and tender and finish up with sauce and a grill (or broil).

  • Prep the ribs by removing the silver membrane from the back (photo below). You can just slip a knife under it and pull (a piece of paper towel can help you grip it if it’s slippery). If you’re having trouble finding the membrane in this step, your ribs may already have it removed. Once in a while you’ll buy ribs that have it already removed.
  • Inspect the rack of ribs for bone pieces/shards as they can sometimes be present from the butcher cutting the ribs.
  • Cut the racks into manageable pieces that will fit into your slow cooker. I usually do halves or thirds depending on the size.

What Kind of Ribs to Buy for Crock Pot Ribs. I use pork baby back ribs (or back ribs). They’re the most tender and flavorful, side ribs also work however they have smaller white bones towards the end that I’m not a fan of (and they may need a little bit of extra time).

How to Cook Ribs in a Crock Pot

  1. Combine rub mix and massage into prepared ribs.
  2. Place onion, garlic and ribs in the slow cooker with a touch of water (or broth). Close the lid and let the crock pot work its magic.
  3. Once tender, brush the ribs with sauce (or just olive oil, salt and pepper if you’d prefer) and broil (or grill) for 3 to 5 minutes to get a little bit of char.
  4. Gently remove from the pan, cut ribs apart and serve!

Ribs, onions and garlic in the slow cooker to make crock pot ribs

How Long to Cook Ribs in a Crock Pot

Crock Pot Pork Ribs (I use pork baby back ribs) are easy to make as long as you cook them low and slow. We prefer the meat on our ribs to be fall off the bone however, if you’d like a little but more ‘chew’ to your ribs, reduce the time a little bit.

  • Slow Cooker Ribs On Low will need to cook for about 8 hours
  • Slow Cooker Ribs On High will need to cook for about 4 hours

Remember not to lift the lid and peek, this can increase the cooking time substantially.

A plate of crock pot pork ribs with mashed potatoes and garlic bread

Perfect Rib Side Dishes

  • Twice Baked Potato Casserole – fully loaded with bacon and cheese!
  • Loaded Cauliflower Salad – low carb potato salad style side
  • The BEST Mashed Potatoesgreat under ribs!
  • Easy Oven Roasted Potatoescrispy side dish
  • Homemade Garlic Bread – of course!

Crock Pot Ribs

Nothing says busy weeknight or easy weekend dinners like Crock Pot ribs.

  • 2 racks baby back ribs (about 3-4 lbs)
  • 1 onion
  • 4 cloves garlic
  • 1/2 cup water

BBQ Rib Sauce

  • 1/4 cup ketchup
  • 1/2 cup chili sauce
  • 1/2 cup your favorite BBQ Sauce
  1. Combine all rub ingredients (below).

  2. Remove silver membrane from the back of the ribs. Rub front and back of the ribs with spice mixture.

  3. Place onion, sliced garlic, water and ribs in a slow cooker.

  4. Cook ribs on high 4 hours or low 8 hours or until fork tender.
  5. Preheat broiler. Combine ketchup, chili sauce and barbecue sauce.
  6. Brush ribs with sauce mixture and broil (or grill) 3-5 minutes or until charred.

Rib Rub 1 tablespoon paprika 1 tablespoon brown sugar 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/2 teaspoon black pepper 1/2 teaspoon lemon pepper 1/2 teaspoon salt or to taste

REPIN This Easy Recipe

Crock Pot Ribs cut, served in a parchment lined basket and ready to enjoy!

These easy barbecue Crock Pot ribs couldn't be easier thanks to the slow cooker. We love serving them during weeknights! #spendwithpennies #ribs #babybackribs #porkribs #crockpotribs #slowcookerribs #barbecue #barbecueribs #slowcooker #crockpot

Original source: https://www.spendwithpennies.com/crock-pot-ribs/

Mexican Cobb Salad

My love for salads runs deep. So does my love for all things Mexican food. So it probably comes as no surprise that this Mexican Cobb Salad is near and dear to my heart! Loaded with shredded romaine lettuce, freshly grated cheese, black beans, corn, guacamole, pico and spicy shrimp – it’s one of those …

The post Mexican Cobb Salad appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/mexican-cobb-salad/

Chiles Rellenos Casserole

This Chiles Rellenos Casserole is a healthier version of classic Chiles Rellenos.

Classic Chiles Rellenos are made by stuffing fresh charred chiles with cheese, dipping them in egg batter and frying.  They’re good, but they’re quite an indulgence since they’re fried.  This casserole version of Chiles Rellenos is easy to make, and it’s so much better for you too.

How to make Chiles Rellenos Casserole:

Ground turkey or chicken is cooked with onion and mixed with several spices and refried beans.  Green chiles are spread into a baking dish and topped with cheese and the meat/bean mixture. Corn, more chiles, and cheese are layered next.  A mixture of eggs, milk and Tabasco sauce is poured on top.  That’s it!  Then it’s baked, and it can be enjoyed in about an hour.

What are green chiles?

The green chiles that are called for in this recipe are canned, and you can find them in the International (Mexican food) aisle at your local market.  Brands that make green chiles are El Paso, Hatch, Ortega or Las Palmas.  You can either buy whole green chiles, scrape the seeds out and cut the green chiles into strips.  Or you can buy the already diced green chiles and use those. 

I always look for chiles that are labeled as “mild,” since we don’t like things too spicy.  This recipe is not spicy if you use mild chiles.

Is Chiles Rellenos Casserole Weight Watchers friendly?

Yes, this Chiles Rellenos Casserole is such a good dinner to try if you’re following the WW program. With the WW Freestyle plan, this meal is only 4 points per serving. There are six servings in the recipe, so just cut the whole pan into six equal pieces and that’s what you get for a serving.  Leftovers eaten the next day are terrific too.  Add a salad, and it also makes a terrific lunch.

Good garnishes for Chiles Rellenos Casserole:

If you’re worried about calories, just garnish with a little red onion and cilantro… and maybe a little salsa.  If calories aren’t part of the equation, go ahead and add sour cream and avocado too!

Here are a few more recipes that call for using canned green chiles:

  • Santa Fe Chicken
  • Overnight Ham and Cheese Bake
  • Green Chile Tortilla Pie
  • Creamy Mexican Turkey Soup
  • Creamy Green Chile Enchilada Soup
  • Grilled Steaks with Blue Cheese and Chiles
  • Green Chile Rice

Chiles Rellenos Casserole

This casserole is Weight Watchers friendly, but it also makes for an easy and delicious dinner!

  • 8 ounces ground chicken or turkey
  • 1 cup chopped onion
  • 1 3/4 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 16-ounce can fat free refried beans
  • 2 4-ounce cans whole green chiles, (drained & cut lengthwise into quarters)
  • 1 cup (4 ounces) shredded Colby-Jack cheese, (divided)
  • 1 cup frozen corn, (thawed & drained)
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/3 cups nonfat milk
  • 1/8 teaspoon Tabasco sauce
  • 2 large eggs, (lightly beaten)
  • 2 large egg whites, (lightly beaten)
  • chopped red onion and cilantro, (for garnish (optional))
  1. Preheat oven to 350°F.
  2. Cook chicken or turkey and chopped onion in a nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients. Stir well; set aside.
  3. Arrange half of green chiles in an 11×7-inch baking dish (or a 9×9); top with 1/2 cup cheese. Spoon mounds of meat/bean mixture onto the cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.

  4. Combine flour and 1/4 teaspoon salt in a bowl; gradually add milk and next 3 ingredients, stirring with a whisk until blended. Pour over casserole.
  5. Bake for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion and cilantro sprigs, if desired.

  • Two 4.5-ounce cans of chopped green chiles can be substituted for whole chiles, if desired.
  • Weight Watchers POINTS: Freestyle SmartPoints: 4, SmartPoints: 7, Points Plus: 7, Old Points Program: 6

The post Chiles Rellenos Casserole appeared first on Recipe Girl®.

Original source: https://www.recipegirl.com/chiles-rellenos-casserole/

Mexican Cobb Salad

My love for salads runs deep. So does my love for all things Mexican food. So it probably comes as no surprise that this Mexican Cobb Salad is near and dear to my heart! Loaded with shredded romaine lettuce, freshly grated cheese, black beans, corn, guacamole, pico and spicy shrimp – it’s one of those …

The post Mexican Cobb Salad appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/mexican-cobb-salad/

Baked Black Pepper Ranch Chicken Fingers with Honey Mustard.

Baked Black Pepper Ranch Chicken Fingers with Honey Mustard | halfbakedharvest.com #chicken #easyrecipes #dinner #chickenfingers

Keeping Monday fun with these Baked Black Pepper Ranch Chicken Fingers with Honey Mustard. Breaded in corn flakes, seasoned with a homemade ranch seasoning blend, oven baked, and served with an addicting creamy, sweet, and tangy honey mustard sauce. These are the grown up version of the chicken fingers we all loved as a kid. […]

The post Baked Black Pepper Ranch Chicken Fingers with Honey Mustard. appeared first on Half Baked Harvest.

Original source: https://www.halfbakedharvest.com/baked-spicy-ranch-chicken-fingers/?utm_source=rss&utm_medium=rss&utm_campaign=baked-spicy-ranch-chicken-fingers

Stuffed Peppers Recipe

This isn’t any normal stuffed peppers recipe, this is an amazingly savory and sweet stuffed pepper, filled with pork, beef, and rice served with a tasty tomato sauce.

A few days ago, my friend, Machel, asked me if I had a stuffed peppers recipe. “Do I ever!” is what I responded with…and then I got to thinking–do I really have a recipe for this? These stuffed peppers fall under the ‘make it until it tastes right’ family recipe category. Meaning there are no measurements–just ingredients. So, after a few days of trial and error, I got the measurements DOWN so you too can make my Mom’s stuffed peppers… It’s just a delicious, stick to your ribs kind of recipe. Good food for the upcoming months.

Looking for more of my family’s recipes? Try these: Grandma’s Cucumber Salad Recipe, Goulash Recipe with Nookedly, Broccoli Salad Recipe with Bacon & Hungarian Chicken Paprikash Recipe.

Stuffed Peppers Recipe Ingredients

Green Bell Peppers – You can’t have Stuffed Peppers without the peppers! Green bell peppers are more bitter than the red or yellow ones but, that’s perfect for this recipe because the slight bitterness is offset by the sweetness of the sauce.

The Filling – These Bell peppers are stuffed with a mix of beef and pork, rice, onions, and S&P. A classic blend that is literally the meat of this recipe. You can also use just all of one meat or the other.

The Sauce – This sauce is made from some tomato juice and water that cooked the stuffed peppers and a roux (lard and flour). Near the end, when the sauce thickens is when the sugar comes in to make the sauce sweet in taste.

How to Make Stuffed Peppers

{For full recipe with measurements and cook time, see the printable recipe card below}

  1. Prepare bell peppers by cutting the tops off and removing the seeds and the ribs. Wash and set aside. In a large bowl, mix together beef, pork, onion, rice, salt, and pepper. Stuff bell peppers with meat mixture.
  2. If you do not have enough green peppers, then form meatballs with the remaining stuffing–this is a great way to get your kids to eat this meal, too!
  3. In a large pot, pour in the entire can of tomato juice. Rinse can out with water. Place stuffed peppers and any meatballs into the pot. Try to submerge them as best as possible. Cover with lid and heat pot over medium-high heat. Once it comes to a boil, reduce heat to low and simmer lightly.
  4. In a large skillet, melt shortening over medium heat. Sprinkle in flour and whisk until smooth. Cook roux until it deepens in color to be a medium brown. Stir frequently to make sure it doesn’t burn.
  5. Using a slotted spoon, remove stuffed peppers and meatballs from the pot leaving the hot cooking liquid. Pour the browned roux into remaining tomato juice (it will bubble violently for a few seconds at first, so just be aware that it is totally normal). Stir well. After a few minutes, the tomato juice should thicken and become more of a sauce. Stir in sugar and more salt and pepper. It will be sweet–as it should be 🙂
  6. Serve these stuffed peppers with rye bread–or any other bread you have around, but really, rye is the best.

Hope you all are in the mood for some German food tonight! Or maybe it’s Hungarian. (My ancestors are from both places, so we eat food from both places and things get confusing!) Either way, these are mighty tasty.

Printable recipe card below! Enjoy!

Stuffed Peppers Recipe

My Mom’s recipe for stuffed peppers. This is a savory stuffed pepper, filled with bef, pork and rice, served with a sweet tomato sauce.

  • 1 lb. ground beef (80/20)
  • 1 lb. ground pork
  • 1 medium onion (diced)
  • 1/2 cup long grain white rice
  • salt & pepper
  • 6 green bell peppers*
  • 46 oz tomato juice (1 can)
  • 1/2 cup water
  • 1/4 cup lard (or shortening)
  • 1/4 cup all purpose flour
  • 1/2 cup granulated sugar
  1. Prepare bell peppers by cutting the tops off and removing the seeds and the ribs. Wash and set aside. In a large bowl, mix together beef, pork, onion, rice, salt, and pepper. Stuff bell peppers with meat mixture.
  2. *If you do not have enough green peppers, then form meatballs with the remaining stuffing–this is a great way to get your kids to eat this meal, too!*
  3. In a large pot, pour in the entire can of tomato juice. Rinse can out with 1/2 cup water. Place stuffed peppers and any meatballs into the pot. Try to submerge them as best as possible. Cover with lid and heat pot over medium-high heat. Once it comes to a boil, reduce heat to low and simmer lightly for 1-2 hours.
  4. In a large skillet, melt shortening over medium heat. Sprinkle in flour and whisk until smooth. Cook roux until it deepens in color to be a medium brown. Stir frequently to make sure it doesn’t burn.
  5. Using a slotted spoon, remove stuffed peppers and meatballs from the pot leaving the hot cooking liquid. Pour the browned roux into remaining tomato juice (it will bubble violently for a few seconds at first, so just be aware that it is totally normal). Stir well. After a few minutes, the tomato juice should thicken and become more of a sauce. Stir in sugar and more salt and pepper. It will be sweet–as it should be 🙂 Serve with rye bread–or any other bread you have around, but really, rye is the best. 

You can use all ground beef if you don’t have/can’t find ground pork.

other recipes you might like:

  • Amazing Chicken Enchiladas
  • The Best Steak Marinade
  • Ground Turkey Meatloaf Recipe
  • The Best Tuna Salad Sandwich
  • Creamy Ranch Chicken Casserole Recipe

The post Stuffed Peppers Recipe appeared first on Lauren's Latest.

Original source: https://laurenslatest.com/stuffed-peppers-2/

Curry-Scented Grilled Beef Lettuce Wraps

Served on a bed of thin rice noodles and wrapped in lettuce, these curried beef patties make for a bright, flavorful meal that’s easy to make and fun to eat.

Continue reading “Curry-Scented Grilled Beef Lettuce Wraps” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/6HgXPyPEENU/

Cheesy Tortellini Casserole

Cheesy Tortellini Casserole is like lasagna, minus all the time and effort. Just boil some tortellini, mix with tomato sauce, top with cheese, and bake until bubbly. Dinner is ready!

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Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/G3DlbrQUHqQ/

Fresh Fruit Pizza Topped with Berries

Easy Fruit Pizza is the perfect summer dessert. Sweet juicy summer berries with a lemon kissed cream cheese filling atop a sugar cookie crust . Colorful, sweet and full of flavor!

A fresh fruit pizza is the perfect way to enjoy ALL of the fresh summer berries and fruits while they’re in season!

Fresh fruit pizza topped with strawberries, blueberries, blackberries and raspberries

Thank you to Fridge Fresh for keeping my produce fresh and sponsoring this fruit pizza recipe!

Fresh Summer Produce

One of the very best parts of summer is the fresh produce. From garden zucchini and carrots to juicy peaches and ripe berries! There is truly nothing more delicious (or nostalgic for me) than plucking a carrot from the garden and rinsing it under icy water from the garden hose!

Farmer’s Market Produce

During the summer months, grilled zucchini, corn on the cob and tomato salads are dinner time staples around here.

I love recipes that allow the bounty of the season to shine so in addition to my own little garden, I go to the farmer’s markets every couple of weeks. I love that I can stock up and have a fridge overflowing with produce that will last me until I get back to the market!

A fridge full of fresh produce and berries

How to Keep Fruit and Veggies Fresh!

Inevitably, when I visit the market, I get overzealous. Every. Time.

With such long winters, I truly relish the fresh flavors of summer and you can always find me snacking of fruits and veggies, making fresh fruit salads and grilling vegetables!

I can’t think of anything more heartbreaking than having produce spoil before I get to it! While most produce can last a week or so in the fridge, the addition of Fridge Fresh® can extend the life of your produce by weeks! That’s right, by WEEKS meaning we can savor every last bite of summer!

Fruit Pizza crust with fresh berries and Fridge Fresh

So What is Fridge Fresh? Fridge Fresh is a small device that pumps an extra molecule of oxygen into the refrigerator. What does this do? It will not only reduce odors and kill pollutants and microbes (which causes produce to deteriorate) but it also can keep your fruits and veggies fresh 3 times longer.

This means less time shopping, less waste and you could save up to $2,300/year on groceries. The best part is that it’s relatively inexpensive, it’s pretty small and doesn’t take up much space. Fridge Fresh is under $30 (ships free within the United States) and can literally save $100’s of produce from becoming spoiled (plus it has a 100% money back guarantee)!

You can get Fridge Fresh here!

Berries for Fruit Pizza & Desserts

The thing I love best is being able to keep fresh summer berries (hands down my favorite fruits… especially raspberries) on hand for quick and easy desserts (and I love that I can keep them fresh for so long now)!

We eat berries all summer long with just a splash of cream poured over top  and I love having fresh berries for snacks! They really make the most beautiful desserts including this easy dessert pizza (although any summer fruits are great in this recipe including peaches)!!

A slice of berry topped fruit pizza

How to Make Fruit Pizza

  • CRUST:
    • Fruit Pizza with Sugar Cookie Crust: Simply take 1 roll of sugar cookie dough and press it into a 12″ pizza pan. Bake at 350°F.
    • No Bake Fruit Pizza Crust: Another favorite option for us is to make 1/4 recipe for Rice Krispie treats (or make the whole recipe and put the rest in a pan for squares). Press the warm Krispies mixture into a greased 12″ pan. Cool completely.
  • FRUIT PIZZA FILLING:
    • Cream Cheese Filling: Use a hand mixer to make the cream cheese filling soft and fluffy. We add lemon zest but you can add orange zest or your favorite extracts (almond extract is great too).
    • Other Fillings: If you prefer a different filling, you can use Instant Pudding (chocolate or vanilla). Try lemon curd, yogurt, Nutella… the possibilities really are endless!
  • TOPPINGS: This is where the fun begins! With a bounty of fresh summer produce, the possibilities are endless! Berries, peaches, kiwi… the list goes on. Cut your fruit and arrange in a pretty design or use cookie cutters to make cute shapes out of melon!

Refrigerate your Fruit Pizza for at least an hour before cutting into pizza slices with a pizza wheel! Store in an airtight container and keep in the fridge!

More Fresh Fruit Desserts

  • Easy Blueberry Crisp– Perfect for summer berries!
  • Strawberry Rhubarb Pie – Classic combination!
  • Strawberry Cheesecake Pie – No baking required!
  • Cheesecake Stuffed Strawberries – Easy and delicious!
  • Whipped Strawberry Butter – Great on toast, waffles, muffins and more!

Fruit Pizza

Fruit Pizza is the perfect summer dessert. This dessert can easily be made ahead of time for the perfect potluck dessert or sweet ending to any meal!

  • 1 roll sugar cookie dough (16.5 oz)
  • 1 package cream cheese (8 oz)
  • 1/3 cup sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla
  • 1 1/2 cup blueberries
  • 2 cups strawberries
  • 1 1/2 cup blackberries
  • 1/2 cup strawberry jelly ( or apple, optional)
  1. Preheat oven to 350°F. Line a 12″ pizza pan with parchment paper.
  2. Press the sugar cookie dough into the bottom of the pan. Bake 14-17 minutes or until lightly browned. Cool completely.

  3. Combine cream cheese, sugar, lemon zest and vanilla in a small bowl. Beat with a hand mixer on medium until light and fluffy. Spread over cooled crust.
  4. Arrange berries over the cream cheese layer in desired design.
  5. Heat jelly in the microwave for 20-30 seconds or until slightly. Brush over the fruit if desired.

  6. Refrigerate 1 hour before serving.

REPIN this Fresh Dessert!

A close up picture of fresh fruit pizza topped with strawberries, blueberries, blackberries and raspberries

Easy Fruit Pizza is the perfect summer dessert. Sweet juicy summer berries with a lemon kissed cream cheese filling atop a sugar cookie crust . Colorful, sweet and full of flavor! #spendwithpennies #fruitpizza #easyfruitdessert #dessertpizza #fruitdessert #summerdessert #summertreat #freshdessert

Original source: https://www.spendwithpennies.com/easy-fruit-pizza/

Meal Plan // Week 18

Putting together another epic week of dinner ideas including some pizza, pasta, tacos, sweet treats and more! It’s all light, bright and colorful as we get ready for summer!

The post Meal Plan // Week 18 appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/meal-plan-week-18/

Meal Plan // Week 18

Putting together another epic week of dinner ideas including some pizza, pasta, tacos, sweet treats and more! It’s all light, bright and colorful as we get ready for summer!

The post Meal Plan // Week 18 appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/meal-plan-week-18/

Nine Favorite Things.

Nine Favorite Things | halfbakedharvest.com

Thanks for joining me for another Nine Favorite Things post. Happy Sunday everyone! I skipped last Sunday’s post since it was Easter and I can honestly say that I missed writing my weekly favorite’s post so much. I’ve really come to love putting these posts together. They are so different from the recipe posts we […]

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Original source: https://www.halfbakedharvest.com/nine-favorite-things-89/?utm_source=rss&utm_medium=rss&utm_campaign=nine-favorite-things-89

Roasted Cauliflower Farro Mediterranean Salad

A few weeks ago I found myself in Monterey, CA looking for lunch and came across this cute little cafe called Cafe Lumiere. I was hungry, but wanted to have something light so I chose their simple Mediterranean Bowl. It was so good! When I came home I knew I wanted to recreate it for […]

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Original source: https://www.macheesmo.com/cauliflower-farro-mediterranean-salad/

Tres Leches Cake

Tres leches is a moist and subtly sweet cake made with sponge cake and three different kinds of milk. It’s easy to make (only 30 minutes of active time!) and it gets even better after a day in the fridge.

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Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/XlDtopjWoz0/