Apple Cider Farro Bowls with Chicken Meatballs

This recipe was updated January 12, 2020 to include new images and descriptions! I want to introduce you to something that may not sound completely sexy, but trust me when I say it’s a true gift. It’s Apple Cider Farro Bowls. Farro is a grain that I’ve never really fallen for before this recipe. It […]

The post Apple Cider Farro Bowls with Chicken Meatballs appeared first on Macheesmo.

Original source: https://www.macheesmo.com/apple-cider-farro-chicken-bowls/

Two Delicious Plant-Based Recipes

January is always a time I try to reflect on my eating habits. It’s not a resolution exactly, but just something I try to think about. That’s why I was super-excited when I was asked to try to come up with two fun and delicious recipes using new Plant-Based products from Simple Truth. Eating healthier […]

The post Two Delicious Plant-Based Recipes appeared first on Macheesmo.

Original source: https://www.macheesmo.com/two-delicious-plant-based-recipes/

Strawberry Shortcake

Make homemade Strawberry Shortcake with buttery shortcakes, juicy strawberries, and fresh whipped cream. Light, sweet and downright heavenly.

I’m so thrilled to be sharing this Strawberry Shortcake Recipe with you today! I love this recipe for so many reasons, but mainly because it is everything I love in a dessert! The juicy sweet strawberries paired with the creaminess of the whipped cream and the tender, lightly sweet biscuits is heaven! Similar to my Strawberries and Cream Cake, this is delicious dessert to enjoy year round, but particularly delicious in the summer when the strawberries are extra ripe.

Strawberry Shortcake

Strawberry Shortcake Recipe

This recipe has a couple of moving parts but with my easy to follow steps you’ll be making homemade strawberry shortcake in no time! Here’s what you need:

  • All-Purpose Flour – this is the base for the shortcakes. I like using unbleached all-purpose.
  • Granulated Sugar – this is used to sweeten the shortcakes and the strawberries.
  • Baking Powder – our raising/leavening agent.
  • Salt – to balance out all the sweet in the shortcakes.
  • Salted Butter – I love using salted butter, but unsalted is just fine too. Use what you have.
  • Eggs – structure and texture for the shortcakes.
  • Heavy Cream – This is used to brush the tops of the shortcakes and to use for whipped cream.
  • Strawberries – you can’t have strawberry shortcake without strawberries! Although you could replace this with any berry that is in season.
  • Powdered Sugar – to sweeten the whipped cream.
  • Vanilla Extract – to flavor the whipped cream.

Strawberries

How to Make Strawberry Shortcake

Strawberries

  1. Wash, hull and slice strawberries and place in a bowl. Sprinkle with sugar and toss to coat. Depending on how sweet your strawberries are, you just will want to adjust the amount of sugar. If strawberries are in season, you may only need 1 tablespoon of sugar.
  2. Cover with plastic wrap and refrigerate.

Shortcake

Shortcakes

  1. Preheat oven to 400 degrees. Line one light-colored baking sheet with parchment paper and set aside.
  2. Combine flour, sugar, baking powder, and salt in a large bowl. Blend in the cold butter using a pastry cutter until the butter is in pea-sized pieces.
  3. Whisk eggs and heavy cream together in a separate bowl and quickly add to the flour/butter mixture. Combine until just blended. The dough will be slightly sticky.
  4. Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands, the top of the dough and a rolling pin. Roll the dough out to 1-inch to 1 1/4-inch thick. Using a 2-inch round cutter, cut dough into 8 circles. (You may have to re-roll scraps of dough to get a full 8).
  5. Place on prepared baking sheets. Brush tops of scones with cream and sprinkle with granulated sugar, if desired. Bake 18-22 minutes or until the tops are golden and crisp. Set aside to cool.

Whipped Cream

Whipped Cream

I have a post solely dedicated to all the details of making homemade whipped cream (see here if you’re into that kind of thing.) But generally it’s just one easy step:

  1. Add all ingredients into a chilled bowl and whip until stiff peaks form.

Assembling Strawberry Shortcakes

  1. Slice shortcakes in half and top with whipped cream and strawberries.
  2. Serve and enjoy!
Strawberry Shortcake Recipe

Make-Ahead

Luckily for you, all parts of this strawberry shortcake recipe can be made ahead of time! Which makes this homemade recipe even easier.

Shortcakes. Make these shortcakes up to 3 days in advance. Store covered on the counter or in the fridge. You can also freeze these for up to 3 months, but make sure to thaw all the way through before serving.

Strawberries. Mix the strawberries and sugar together up to 1 day in advance. Any more and the strawberries tend to get soggy. Store in the fridge, covered.

Whipped Cream. Same with the whipped cream, prepare a day in advance. Any more and it can go flat. Store in the fridge, covered.

More Strawberry Recipes!

  • Strawberry and Cream Layer Cake
  • Easy Strawberry Rhubarb Crumble
  • Strawberry Rice Krispie Cakes
  • Double Chocolate Strawberry Shortcakes

Strawberry Shortcake

Make homemade Strawberry Shortcake with buttery shortcakes, juicy strawberries, and fresh whipped cream. Light, sweet and downright heavenly.

For the Shortcakes

  • 2 cups all purpose flour
  • 2 tablespoons granulated sugar (plus extra for sprinkling, optional)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons salted butter (cold)
  • 2 large eggs
  • 1/2 cup heavy cream (cold + extra for brushing)

For the Strawberries

  • 16 oz fresh strawberries
  • 2 tablespoons granulated sugar (see notes below)

For the Cream

  • 1 cup heavy whipping cream (cold)
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For the Strawberries

  1. Wash, hull and slice strawberries and place in a bowl. Sprinkle with sugar and toss to coat. Cover with plastic wrap and refrigerate.

For the Shortcakes:

  1. Preheat oven to 400 degrees. Line one light-colored baking sheet with parchment paper and set aside.

  2. Combine flour, sugar, baking powder, and salt in a large bowl. Blend in the cold butter using a pastry cutter until the butter is in pea-sized pieces. 

  3. Whisk eggs and heavy cream together in a separate bowl and quickly add to the flour/butter mixture. Combine until just blended. The dough will be slightly sticky.

  4. Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands, the top of the dough and a rolling pin. Roll the dough out to 1-inch to 1 1/4-inch thick. Using a 2-inch round cutter, cut dough into 8 circles. (You may have to re-roll scraps of dough to get a full 8.)

  5. Place on prepared baking sheets. Brush tops of scones with cream and sprinkle with granulated sugar, if desired. Bake 18-22 minutes or until the tops are golden and crisp. Set aside to cool.

For the Cream

  1. Add all ingredients into a chilled bowl and whip until stiff peaks form.

  2. To assemble: slice shortcakes in half and top with cream and strawberries. Serve.

*Depending on how sweet your strawberries are, you just will want to adjust the amount of sugar. If strawberries are in season, you may only need 1 tablespoon of sugar.

The post Strawberry Shortcake appeared first on Lauren's Latest.

Original source: https://laurenslatest.com/strawberry-shortcake/

Japan’s Obsession With the Mont Blanc

The chestnut-tinged French pastry found a new home, and a few new colors, in postwar Japan.

The post Japan’s Obsession With the Mont Blanc appeared first on TASTE.

Original source: https://www.tastecooking.com/japans-obsession-mont-blanc/

11 Wing Recipes to Make Your Super Bowl Soar

Wings and football go hand-in-hand, but when it comes to the Super Bowl, you really want those wings to take flight. We have just about every cooking method covered and so many different flavors to choose from! These recipes are sure to take any party to new heights!

Continue reading “11 Wing Recipes to Make Your Super Bowl Soar” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/a5VMm1WLMok/

Easy Cheesy Jalapeño Mac and Cheese Bites

Jalapeño Mac and Cheese Bites  are a party favorite and so easy to make! These mac and cheese bites are deliciously cheesy with a little spice from jalapenos. We top them with a bacon bread crumb mixture and bake until golden.

This fun take on a traditional Jalapeno Popper Dip is a party favorite everyone will love!

Close up of jalapeno mac & cheese bites.

I’m so excited to partner with Bob Evans to bring you this fun game day snack!

Mac and cheese is the perfect comfort food, paired with spicy jalapeños, crispy bacon, and served in bite-size portions it is hard to resist. It’s perfect for a party, a potluck and of course game day! Bob Evans Macaroni and Cheese makes this snack a breeze to make and because it’s made with real cheddar cheese it’s packed with great flavor!

Overview of Mac and Cheese bites ingredients.

How to Make Mac and Cheese Bites

This recipe is fun and easy to put together, you’ll wonder why you didn’t discover it before!

  1. Mix together shredded cheese, flour and bread crumbs (per recipe below).
  2. Stir in the macaroni, cheese, and jalapeños (more or less – depends on how spicy you like it)! Add the eggs and mix well.

Two images showing the steps to prepare jalapeno mac and cheese bites.

  1. Spoon mixture into prepared pan. Combine bacon bits, melted butter, and the rest of the bread crumbs in a bowl and sprinkle over the mac and cheese bites.
  2. Bake until the tops are golden brown and serve warm!

Two images showing the mac and cheese bites prepared in a mini muffin tin before and after being baked.

These tasty, mini-cheesy treats are made with bacon bits for a more savory, crunchy flavor, or maybe add some chopped up ham or broccoli for extra color and flavor! 

What to Serve with Mac and Cheese Bites?

Jalapeño mac and cheese bites can be a meal on their own and make for a great snack. Serve them with a side of celery and carrot sticks with some ranch dressing for a perfect game-day spread.

For game-day try making a whole appetizer spread serving alongside crispy baked onion rings, bacon wrapped jalapeno poppers, and some delicious gooey cheese sticks.

Can You Freeze Them?

You sure can! Jalapeño mac and cheese bites are great to make in batches and freeze for a quick snack.

  • Freeze by placing in a zippered bag with the date on it and placing in the freezer.
  • Thaw this appetizer in the microwave or let them thaw on their own in the refrigerator.
  • Reheat by covering them with foil and baking in the oven at 350°F for about 20 minutes. This will make the breadcrumb topping crispy again, unlike the microwave. Add some breadcrumbs mixed with butter before baking and they will be good as new in minutes!

Jalapeno Mac and Cheese Bites

These easy spicy bite size appetizers are always a hit!

  • 1 cup sharp cheddar cheese (shredded)
  • 2 eggs
  • 1/2 cup jalapenos (drained and chopped)
  • 1 package Bob Evans Mac and Cheese
  • 1 cup Panko bread crumbs (divided)
  • 1/4 cup flour
  • 3 tablespoons butter (melted)
  • 2 tablespoons bacon bits (optional)
  1. Preheat oven to 375°F.
  2. Combine cheddar, flour, and 1/2 cup bread crumbs in a medium bowl.

  3. Gently stir in macaroni and jalapenos. Add eggs and fold until combined.

  4. Spoon into greased mini muffin tins.
  5. In a small bowl, combine remaining bread crumbs, melted butter, and bacon bits. Sprinkle over bites.
  6. Bake 18-20 minutes or until heated through. Serve warm.

More Mac & Cheese Fun

  • Homemade Mac and Cheese Casserole – rich, creamy casserole!
  • Grilled Mac and Cheese Sandwich – two childhood favorites
  • Creamy Stovetop Macaroni and Cheese – boiled in milk
  • Mac & Cheese Stuffed Meatballs – stuffed full of rich cheddar
  • Baked Mac and Cheese – favorite comfort food!
Close up of jalapeno mac and cheese bites.
Close up of jalapeno mac and cheese bites.
Top image - jalapeno mac and cheese bites. Bottom image - jalapeno mac and cheese bites topped with jalapenos.

Original source: https://www.spendwithpennies.com/jalapeno-mac-and-cheese-bites/

Spaghetti Squash Chicken Parmesan Bake

I’ll eat chicken parmesan in basically any form – but give me something that’s a bit lighter like this Spaghetti Squash Chicken Parmesan Bake and I am here for it! We’ve done chicken parmesan ever which way here on WGC over the past few years. I can’t help it. It’s truly my favorite dish of […]

Read More…

The post Spaghetti Squash Chicken Parmesan Bake appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/spaghetti-squash-chicken-parmesan-bake/

Roasted Garbanzo Beans with Garlic and Swiss Chard

Roasted Garbanzo Beans with Garlic and Swiss Chard is an incredibly tasty side dish recipe.

Roasted Garbanzo Beans with Garlic and Swiss Chard

You’re probably thinking that this looks like such a simple and not-so-exciting side dish. But wait until you taste it!  Roasting garbanzo beans (also known as chickpeas) with olive oil and amazing flavors is such a delicious way to eat them. And serving them with wilted Swiss chard is the perfect combination. I came across this recipe in Bon Appetit magazine back in 2008, and I have been making it on repeat ever since. Read on for details!

Preparing to roast garbanzo beans

How to make Roasted Garbanzo Beans with Garlic and Swiss Chard:

There are a few steps to making these roasted garbanzo beans, but don’t let that scare you! There are some make-ahead tips included in the recipe to make it easier, if you’re planning to serve at a dinner where you’ll be busy making a lot of other things. 

  1. Roasting the garbanzo beans: You’ll combine garbanzo beans with garlic cloves, shallots, bay leaves, fennel seeds and a generous amount of olive oil. They are roasted for 45 minutes.
  2. Making the Swiss Chard: Garlic, bay leaves and shallots are sauteéd with a little bit of oil. Chopped chard is added in. Vegetable or chicken broth will be added in too, and the chard is cooked until it is nice and tender.
  3. Then you’ll drain the oil from the bean mixture (save the oil!) The last step is combining the garbanzo beans with the chard (and a little of the infused oil) and warming it all up together.

Platter of Roasted Garbanzo Beans with Garlic and Swiss Chard

Do you really need all of that olive oil?

Yes! The amount of olive oil used for making roasted garbanzo beans has been tested by the folks at Bon Appetit, and it has been proven to be the perfect amount of oil needed to make this recipe turn out to be so good. The resulting dish will be packed with flavor- smooth, nutty and buttery. I wouldn’t change a thing about the recipe.

serving Roasted Garbanzo Beans

What to do with the infused olive oil?

When you drain the olive oil, you will find yourself with an olive oil that has been infused with great flavors. Don’t throw it out! Keep the infused oil to rub onto pizza crust. Use it as a base for homemade salad dressing. Dip baguette slices into it. And use it to sauté other things. It’s so good!

Roasted Garbanzo Beans with garlic and swiss chard ready to serve

How to serve roasted garbanzo beans:

I first made this recipe for a gourmet Greek dinner party, and we served it alongside roasted lamb. It was fantastic with the lamb. I think it would also be great served with chicken or beef. And vegetarians may enjoy it served over mashed potatoes.

Here are a few more recipes using garbanzo beans that you might like to try:

  • Mediterranean Chickpea Salad
  • Roasted Vegetable Quinoa
  • One Pot Coconut Chickpea Curry
  • Crispy Roasted Chickpeas
  • Two Bean Salad with Balsamic Vinaigrette
  • Spinach and Arugula Salad with Indian Spiced Chickpeas
  • Garbanzo Tomato Salad
  • Moroccan Stew

This recipe has been featured in a post on The Recipe Girl blog: Greek Dinner Party- Main Dishes & Sides. This dish is gluten-free adaptable– please see notes below the recipe.

Thanks to Tara Liptak from the blog, Smells Like Home for the beautiful photography on this post. Tara is one of the photographers for RecipeGirl.com, and I think she captured the deliciousness of these roasted garbanzo beans very well!

Roasted Garbanzo Beans with Garlic and Swiss Chard

An incredibly flavorful dish!

GARBANZO BEANS:

  • Two 15.5-ounce cans garbanzo beans, (rinsed and drained)
  • 10 medium garlic cloves, (peeled)
  • 2 large shallots
  • 3 small bay leaves ((preferably fresh))
  • 1 teaspoon fennel seeds
  • 1¼ cups extra-virgin olive oil

CHARD:

  • 2 tablespoons extra virgin olive oil
  • 5 medium garlic cloves, (peeled and crushed)
  • 3 small bay leaves, (preferably fresh)
  • 2 medium shallots, (sliced thinly)
  • 2 bunches Swiss chard, (center stems cut out & leaves coarsely torn)
  • 2 cups low sodium chicken or vegetable broth

PREPARE THE GARBANZO BEANS:

  1. Preheat the oven to 350°F. Combine the first 5 ingredients in an 8x8x2-inch baking dish. Sprinkle with salt and pepper. Pour the oil over; cover the dish with foil. Roast until the garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.

PREPARE THE CHARD:

  1. Heat the oil in a large pot over medium-high heat. Add the garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of the chard. Toss until the chard wilts and the volume is reduced by half, about 2 minutes. Add the remaining chard. Toss until the chard wilts, about 2 minutes. Add the broth. Cover and cook until the chard is tender, stirring occasionally, about 10 minutes. Season the chard with salt and pepper. Transfer the chard mixture to a large sieve set over a bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

WHEN READY TO SERVE:

  1. Drain the garbanzos and reserve the oil; discard the bay leaves. Combine the garbanzos and chard in a large skillet. Add 2 tablespoons of oil reserved from the garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.

  • *If preparing this recipe as GLUTEN FREE– just make sure you use brands of beans and broth that are designated as GF.
  • *Nutritional information is omitted from this recipe because it’s impossible to determine accurate information since there it’s difficult to know how much oil will remain in the dish.

The post Roasted Garbanzo Beans with Garlic and Swiss Chard appeared first on Recipe Girl®.

Original source: https://www.recipegirl.com/roasted-garbanzo-beans-with-garlic-and-swiss-chard/

Spaghetti Squash Chicken Parmesan Bake

I’ll eat chicken parmesan in basically any form – but give me something that’s a bit lighter like this Spaghetti Squash Chicken Parmesan Bake and I am here for it! We’ve done chicken parmesan ever which way here on WGC over the past few years. I can’t help it. It’s truly my favorite dish of […]

Read More…

The post Spaghetti Squash Chicken Parmesan Bake appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/spaghetti-squash-chicken-parmesan-bake/

Simplest Whipped Ricotta Toast with Lemon Thyme Honey.

Simplest Whipped Ricotta Toast with Lemon Thyme Honey | halfbakedharvest.com #ricotta #toast #easyrecipe

Simplest Whipped Ricotta Toast with Lemon Thyme Honey.

Embracing the winter citrus season with the simplest Whipped Ricotta Toast with lemon thyme honey. Olive oil toasted sourdough bread topped with creamy whipped ricotta cheese, caramelized oranges, salty prosciutto, and sweet honey infused with lemon and thyme. This is the simplest of meals, but…it is SO GOOD. Enjoy for breakfast, brunch, a quick (simple) […]

READ: Simplest Whipped Ricotta Toast with Lemon Thyme Honey.

Original source: https://www.halfbakedharvest.com/whipped-ricotta-toast/

Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup is a flavor packed soup recipe that is perfect to make ahead on busy nights.

Love Tex-Mex inspired dishes? Make sure to try my Creamy Fiesta Chicken or my Fiesta Chicken Casserole!

Crockpot Chicken Tortilla Soup Is A Recipe You’ll Make Again and Again!

I am all about an easy, slow cooker, flavor packed dinner. Plus, we do love our Tex-Mex around here…so this chicken tortilla soup is an obvious hit in my house!

Continue reading Crockpot Chicken Tortilla Soup at Cookies and Cups.

Original source: https://cookiesandcups.com/chicken-tortilla-soup/

Cooking with Banana Leaves

Have you ever ordered fish cooked in a banana leaf wrap in a restaurant? Delicious; and so I thought I would try making such a dish at home.

Banana leaves are very inexpensive to buy – a few dollars for a large pack. Banana leaves come in large, flat plastic bags at your local Asian market or supermarket (check the freezer if you can’t find them on the shelf or in the produce section).

Banana leaves can be used for baking anything “wrapped”, in the same way, you would use tin foil or parchment paper. However, banana leaves are porous (unlike tin foil), so some of the “sauce” or juices from your food item may seep through. It’s, therefore, a good idea to place your banana leaf “packets” in a glass casserole dish, or a tray that has sides on it, so that the juices don’t drip to the bottom of your oven.

Banana leaves serve many purposes, from adding flavor to foods cooked inside them, to simply being used as a colorful and exotic background for serving plates and party platters.

Banana leaves contain large amounts of polyphenols that are natural antioxidants. These are found in many plant-based foods and green tea. Food served on the banana leaves absorbs the polyphenols which are said to prevent many lifestyle diseases. They are also said to have anti-bacterial properties that can possibly kill the germs in food. The leaf wrapping protects delicate fillets from harsh, dry heat.

You can also use banana leaves as a kind of “mat” for barbecuing fragile fillets of fish, smaller shrimp, or vegetables that have a danger of falling through the grill. Simply lay a piece of banana leaf on your grill, then cook your food items on top of it (as you would with tin foil). The banana leaf will turn bright green at first, then brown as you cook. It will give your food a hint of flavor that is very pleasant.

To store banana leaves, simply wrap them in plastic and place them in a ziplock plastic bag and keep in the freezer. Banana leaves only require about 30 minutes to thaw, so this is a convenient way to keep them fresh.

Use scissors to cut the banana leaves into the size you need, depending on your recipe. For wrapping and baking food items, you will need a large “sheet” or leaf. Place enough for one serving in the center of the leaf, then fold like a handkerchief to make a square packet.

Banana leaves are also excellent for steaming, as it allows the steam to penetrate the food inside or on top of it. You can use banana leaves to line a steamer or to wrap your food and then steam it.

Secure banana leaf “packets” with kitchen twine. Or simply place the packet “seam-side” down to keep it from opening.

Caribbean Inspired Fish Wrapped in Banana Leaves

Serves 2. Double the ingredients for 4 servings.

Ingredients

6 navel orange slices, rind removed
2 (6-oz.) sustainable skinless white fish fillets (such as snapper, halibut, or sea bass)
1/2 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 (12-in.-square) fresh or thawed frozen banana leaf pieces
1 tablespoon chopped fresh cilantro

Directions

Preheat oven to 400°F. Place the thawed banana leaves in hot water to soak for 10 minutes. Drain and place on a kitchen towel.

Coat fish fillets with oil and place them in the center of each banana leaf. Stir together salt, coriander, cinnamon, red pepper, ginger, and nutmeg; sprinkle evenly over the tops of the fish fillets. Place 3 orange slices on top of each fish fillet.

Fold each banana leaf piece to enclose the fish. Place packets, folded side down, on a baking sheet or in a glass baking dish. Bake at 400°F until fish is done, about 15-20 minutes. Unwrap and transfer fillets and orange slices onto serving plates. Garnish with chopped cilantro, if desired.

Wild Rice, Almond and Mushroom Pilaf

Ingredients

Rice

1 tablespoon olive oil
2 cups chicken broth
1 cup Lundberg wild rice blend
Salt to taste

Pilaf

1 tablespoon extra virgin olive oil
Half a red onion, chopped
2 garlic cloves, minced
6 oz mushrooms, trimmed and chopped
1 chopped celery stalk
2 tablespoons toasted almonds, coarsely chopped
2 tablespoon dry sherry
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped fresh sage
Freshly ground pepper to taste

Directions

Bring the broth, rice, oil, and salt to a boil in a large saucepan. When the liquid returns to the boil, lower the heat, cover and simmer 40 -50 minutes until the rice is tender and the liquid has evaporated. Set aside.

Heat the oil over medium heat in a large nonstick skillet, and add the onion, garlic, celery, and mushrooms. Cook, stirring often, until tender, and the mushrooms have softened about 10 minutes. Stir in the cooked rice and the remaining ingredients. Cook, stirring until the sherry has evaporated. Taste and adjust seasonings. Serve with the fish.

Honey- Baked Squash

Serves 4

Ingredients

1 large acorn squash (1 1/2 pounds), seeds removed cut into 8 lengthwise wedges
1 tablespoon olive oil
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon honey

Directions

Preheat the oven to 400°F. Arrange the squash wedges on a foil-lined baking sheet.
Drizzle the olive oil over the squash wedges.


Sprinkle the squash with the cinnamon, salt, and pepper and drizzle with the honey. Bake, uncovered, for 45-50 minutes, or until browned at the edges and very tender when pierced with a fork.

Original source: https://jovinacooksitalian.com/2020/01/20/cooking-with-banana-leaves/

Ribeye Steak Recipe

Super EASY and crazy delicious butter and garlic infused ribeye steak that’s seared in a cast iron pan and finished off in the oven in less than 20 minutes! If you prefer to serve a similar dish to a larger crowd, give our garlic herb prime rib roast a try! Ribeye steak You don’t need…

Read On →

The post Ribeye Steak Recipe appeared first on Simply Home Cooked.

Original source: https://simplyhomecooked.com/rib-eye-steak/

God Save Lard Bread

The name might be a tough sell, but the salami and prosciutto-filled bread has its fans, and a few dedicated bakers are keeping it alive.

The post God Save Lard Bread appeared first on TASTE.

Original source: https://www.tastecooking.com/god-save-lard-bread/

Cream of Mushroom Soup

This easy homemade cream of mushroom soup is creamy without a lot of cream! It’s made with loads of mushrooms and that’s about it. So quick and easy, you’ll never buy the canned version again.

Continue reading “Cream of Mushroom Soup” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/FgV6HcW10iU/

Chicken Udon Soup with Bok Choy

Give basic chicken noodle soup a twist with thick, chewy udon noodles and shredded gochujang chicken. Put it all together in a bold broth layered with ginger, toasted sesame oil, and soy sauce and you have a delicious dinner ready in 30 minutes—start to finish.

Continue reading “Chicken Udon Soup with Bok Choy” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/Mp7BjkYkGvE/

Homemade Sloppy Joes (30 Minute Meal)

This old fashioned Sloppy Joe Recipe is a quick and easy family-pleasin’ kind of meal.  Ground beef crumbles in a tangy-sweet sauce piled on toasted buns.

These homemade sloppy joes taste so much better than anything you’d get from a can and it doesn’t take much extra time!

Close up of a Sloppy Joe

A homemade sauce definitely makes the best Sloppy Joes; your family will request them again and again. Serve on toasted buns with home fries, coleslaw, or your favorite sides.

What is a Sloppy Joe?

A Sloppy Joe is a warm sandwich made from browned and crumbled ground beef simmered in a zesty tomato-based sauce and piled on hamburger buns.

True to their name, they are finger-lickingly sloppy, so be sure to serve with plenty of napkins! Or use my tip in the recipe below to cut down on the drips.

Sloppy Joe ingredients in a sauce pan before and after being mixed.

How to Make Sloppy Joes

Very little prepping is needed for this easy weeknight timesaver, which is just one more reason to love this sloppy joe recipe. You can substitute ground turkey, chicken or pork for the beef if you prefer. Some diced bell peppers (or jalapenos for some heat) would bring in an extra layer of flavor and pizzazz.

  1. Brown and crumble the ground beef with onion and garlic.
  2. To Make sloppy joe sauce, simply add the ingredients to the beef and simmer.
  3. Pile on buns and enjoy!

If you want a thicker sauce, just simmer a little bit longer. If you’re serving a crowd, make big back slow cooker sloppy joes and keep them warm so your guests can serve themselves!

Serve Them With…

Unlike hamburgers, this hearty sandwich doesn’t need any condiments. The yummy full-bodied sauce takes care of all that. Instead of hamburger buns, you could serve them on brioche rolls or toasted English muffins.

To round out the meal, serve Sloppy Joes with creamy potato salad, coleslaw or oven fries. Then sit back and watch as those Sloppy Joes disappear fast!

Sloppy joes on a plate with coleslaw

Leftover Sloppy Joe Meat?

It both freezes and reheats well to make more sandwiches.

You can also:

  • add it to grilled cheese sandwiches
  • spread it over pizza dough
  • scoop it on macaroni and cheese
  • tuck it into tortillas or taco shells

There is no end to what can be made with leftovers so don’t be afraid to double up this recipe!

Easy Ground Beef Meals

  • Easy Ground Beef Tacos – made with 5 simple ingredients
  • Easy Hamburger Soup – quick & easy meal!
  • Hamburger Casserole– a family favorite in a zesty sauce
  • Ground Beef Stroganoff – ready in under 30 mins
  • Beef Taco Casserole – hearty casserole with our favorite taco toppings

Sloppy Joes

Perfect when you’re looking for a quick and tasty supper.

  • 1 lb ground beef
  • 1/2 onion (finely diced)
  • 2 cloves garlic (minced)
  • 1/2 cup tomato sauce
  • 1/4 cup ketchup
  • 3 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon mustard
  • 1 tablespoon cider vinegar
  • 1/2 cup water
  1. Brown ground beef and onions in a large skillet until no pink remains. Drain any fat.
  2. Stir in remaining sauce ingredients and bring to a boil. Reduce heat and simmer 15 minutes uncovered or until sauce is thick.
  3. Spoon meat mixture over sesame seed hamburger buns and serve.

Recipe can easily be doubled or tripled.
Option: Add 1/2 green or red bell pepper, finely diced along with the sauce mixture.

To make sloppy joes tidy, purchase whole rolls. Instead of cutting rolls in half, use your finger to create a cavity in the roll and fill with sloppy joe mixture.

To freeze, cool completely and place in a freezer bag. Keeps frozen up to 3 months.

Sloppy Joe served on a white plate.
Sloppy Joe served on a white plate.
Top image - sloppy joe served on a white plate. Bottom image - sloppy joe ingredients in a frying pan.

Original source: https://www.spendwithpennies.com/easy-sloppy-joes/

Easy Beer Cheese Dip

Beer Cheese Dip is an easy cheesy appetizer that is perfect for game day or when hosting friends. 

A combination of your favorite beer, a variety of cheeses, and delicious seasonings this recipe is a welcome addition to any appetizer spread! Serve with pretzel bites, tortilla chips or even veggies!

dipping soft pretzel bites into beer cheese dip

Best Beer for Cheese Dip

What kind of beer do you like best? Then that is the beer you should use!

  • Dark Beers like stouts, and malts will produce deep and bitter flavor.
  • Light Beers like ales and IPA’s will give a lighter kind of flavor (this is my personal preference).
  • Non-Alcoholic beers work just fine in this recipe too!

Consider what you are serving with the dip and choose the flavor from there! The darker beers are best with pretzels, pretzel sticks, tortilla chips, and bread. For the lighter-flavored version, use carrot sticks, broccoli and cauliflower florets or zucchini rounds.

Cheeses for This Dip

I use a combination of sharp cheddar, gruyere and mozzarella. The cheddar/gruyere add flavor while the mozzarella adds a creamy texture.

Any cheese will do but keep in mind a milder cheese will have a milder flavor (and won’t pair well with a really bold dark beer).

Ingredients for beer cheese dip in a saucepan

How to Make Beer Cheese Dip

This cheesy appetizer is as easy as 1, 2, 3 and will probably be enjoyed just as quickly! This starts with a roux (butter and flour mixed) to make a thick sauce.

    1. Melt butter, seasonings, and flour. Cook 1 minute.
    2. Pour in the beer and milk a little at a time whisking after each addition. It will seem thick and almost pasty at first but will smooth out nicely.
    3. Once thick and bubbly, add the cheeses and stir until melted.

Tip: Shred your own cheese from a block. Pre-shredded cheeses have additives that keeps it from sticking in the bag so it may not melt nicely.

Beer cheese dip in a bowl topped with cheddar cheese and surrounded with soft pretzel bites

What to Serve with Beer Cheese Dip

We often make beer cheese dip for pretzels and serve it warm like cheese fondue. Dipper possibilities are endless.

  • Bread: pretzels or pretzel sticks, tortilla chips, chunks of French or sourdough bread, soft breadsticks, and garlic crostini rounds.
  • Veggies: celery sticks, broccoli florets, cauliflower florets, zucchini rounds, bell pepper strips, whole mushrooms, and whole (cooked) baby red potatoes.
  • Fruits: sliced green apples, pears, and grapes.

Or serve this dip alongside other classic appetizer dishes like jalapeno poppers or slow cooker little smokies.

How to Make Ahead

Beer Cheese Dip is super easy to make ahead! All you need to do is cool it and keep it covered in the refrigerator until you’re ready to reheat it!

  • To Reheat: Give it a strong stir, (add a little milk if needed) and heat over low on the stove!

As with most recipes containing a lot of dairy, beer cheese dip does not freeze well.

Feelin’ Cheesy?

  • Jalapeno Popper Dip – rich and creamy dip
  • Cheesy Hot Crab Dip – great hot appetizer!
  • Hot Bacon Cheddar Dip – loaded with flavor
  • Easy Cheese Dip – 5 minutes to make
  • Buffalo Chicken Dip – best party snacks!
  • Cream Cheese Dip – quick & easy dip!

Beer Cheese Dip

This easy beer cheese dip is great served hot, warm, or even cold!

  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 1 cup milk
  • 2/3 cup beer
  • 2 teaspoons spicy brown mustard
  • 1 cup sharp cheddar (shredded)
  • 1/2 cup mozzarella cheese (shredded)
  • 1/2 cup gruyere ( or swiss cheese, shredded)
  1. Melt butter, flour, onion powder, garlic powder and cayenne pepper over medium heat in a saucepan. Cook 1 minute.

  2. Stir in beer and milk a bit at a time whisking until smooth after each addition. Continue cooking over medium heat until thick and bubbly.

  3. Reduce heat to low, add cheeses and stir just until melted and smooth.

  4. Serve warm with vegetables, tortilla chips or soft pretzels.

Keep warm on a cheese fondue warmer or in a mini crock pot.

A darker beer will have a more bitter beer flavor while a lighter beer will produce a lighter beer flavor. Either will work in this recipe.

Serving size: 3 tablespoons

Top image - a pretzel being dipped into warm beer cheese dip. Bottom image - Warm beer cheese dip being poured into a bowl.
Warm beer cheese dip being poured into a bowl.
Warm beer cheese dip being poured into a bowl.
Top image - a pretzel being dipped into warm beer cheese dip. Bottom image - shredded cheese being stirred into warm beer cheese dip.

Original source: https://www.spendwithpennies.com/beer-cheese-dip/

Coconut Curry Stir Fried Shrimp

Coconut Curry Stir Fried Shrimp is such a good Thai-inspired dinner recipe.

Coconut Curry Stir Fried Shrimp served over rice

If you’re looking for something new to make for dinner that isn’t your usual, ho-hum chicken dish, try this Coconut Curry Stir Fried Shrimp recipe. It’s easy to make, and it will not take you any longer than 30 minutes to prepare.

Don’t be wary of the curry and the spice. Add as much red curry paste (that’s what gives it the spice) as you’d like. I only add 1 teaspoon since we tend to like eating things a little more mild in my house. There is no actual coconut in the recipe- only coconut milk. The flavor combo is so good!

Stir fried shrimp

How to make Coconut Curry Stir Fried Shrimp:

First you’ll mix together the sauce for the stir fry. The sauce is made of coconut milk, fish sauce, red curry paste, brown sugar and cornstarch. Then you can set the sauce aside while you begin to prepare the stir fry.

Shrimp is tossed with a little bit of soy sauce and then fried in a skillet with some oil. The shrimp is removed from the pan, and then you’ll stir fry bell pepper, snow peas, bean sprouts, garlic and ginger. The shrimp is added back into the pan along with the sauce. Then you’ll give it a couple of minutes on heat to thicken the sauce and your Coconut Curry Stir Fried Shrimp will be ready to serve.

preparing Coconut Curry Stir Fried Shrimp

About the ingredients:

You’ll need to buy three things for this recipe that you likely don’t already have in your pantry. Look for coconut milk, fish sauce and red curry paste in your market’s Asian section. There are no substitutes for these ingredients since they are what make up the flavor of this stir fry. Then you can look for more recipes to make with the fish sauce.  My Satay Chicken with Spicy Peanut Sauce is a great recipe to make using the red curry paste too.

Serving Coconut Curry Stir Fried Shrimp

How to serve Coconut Curry Stir Fried Shrimp:

You can certainly eat this on its own and not served “over” anything. I recommend steaming white rice, or if you want to get more fancy you can make my Coconut Ginger Rice (which I love!) If you’re trying to eat lighter or lower carb, try serving this stir fried shrimp over Cauliflower Rice instead.

Don’t forget to pick up some chopsticks. You should be able to buy wooden chopsticks at your regular market in the Asian section. I like to use re-usable chopsticks (Amazon affiliate link). They are dishwasher safe, and you can use them over and over again just like you use your regular utensils.

Chopsticks with Coconut Curry Stir Fried Shrimp over rice

If you are following the Weight Watchers program, points are included at the top of this post.

This is a nice, light dinner with a ton of flavor. Enjoy!

Here are a few more recipes using shrimp that you might like to try:

  • Creamy Gruyere and Shrimp Pasta
  • Pad Thai Shrimp
  • Shrimp Po Boy
  • Rotini with Shrimp
  • Shrimp Alfredo
  • Honey Walnut Shrimp
  • Party Shrimp
  • Roasted Shrimp with Rosemary and Thyme

Coconut Curry Stir Fried Shrimp

Great dinner recipe!

SAUCE:

  • 1 cup coconut milk ((light is okay))
  • 1 tablespoon fish sauce
  • 1 to 2 teaspoons red curry paste ((depending on your spice preference))
  • 1 teaspoon light brown sugar
  • 1 teaspoon cornstarch

STIR FRY:

  • 1 pound extra large shrimp (21/25), (peeled and de-veined)
  • 2 teaspoons soy sauce
  • 2 tablespoons canola or vegetable oil, (divided)
  • 1 medium red bell pepper ((cored, seeded and sliced))
  • 8 ounces snow peas, (strings removed)
  • 1 cup bean sprouts
  • 3 medium garlic cloves, (minced)
  • 1 tablespoon grated fresh ginger

PREPARE THE SAUCE:

  1. Place the sauce ingredients in a bowl; mix and set aside.

PREPARE THE STIR FRY:

  1. In a medium bowl, toss the shrimp with the soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over high heat until just smoking. Add the shrimp and cook, stirring occasionally and breaking up clumps, until curled and lightly browned, about 1½ minutes. Transfer the shrimp to its own bowl.

  2. Add 1 tablespoon of oil to the pan and return to high heat until shimmering. Add the bell pepper and cook, stirring occasionally, until crisp tender, about 2 minutes. Stir in the snow peas and bean sprouts and cook for 1 minute.

  3. Clear the center of the pan and add the remaining 1 teaspoon of oil, garlic and ginger. Cook, mashing the garlic mixture into the pan with the back of your spatula, until fragrant, about 30 seconds. Stir in the cooked shrimp. Whisk the sauce to mix, add it to the pan, and bring to a simmer. Cook until the sauce begins to thicken, 1 to 2 minutes. Serve immediately.

  • Adjust the curry to your preference of spiciness. We don’t like too much spice, so I just use 1 teaspoon curry paste and that gives it just a little kick.

Coconut Curry Stir Fried Shrimp

 

The post Coconut Curry Stir Fried Shrimp appeared first on Recipe Girl®.

Original source: https://www.recipegirl.com/coconut-curry-stir-fried-shrimp/

One Pot Creamy Tuscan Pesto and Artichoke Pasta.

One Pot Creamy Tuscan Pesto and Artichoke Pasta | halfbakedharvest.com #onepot #pasta

One Pot Creamy Tuscan Pesto and Artichoke Pasta.

This easy One Pot Creamy Tuscan Pesto and Artichoke Pasta is perfect for nights when you’re craving Italian, but need something simple and easy to prepare. Linguine pasta tossed with a lemony, pesto sauce that’s creamy and so delicious! Stir in plenty of kale, artichokes, and white beans for a pasta dinner that’s cozy yet […]

READ: One Pot Creamy Tuscan Pesto and Artichoke Pasta.

Original source: https://www.halfbakedharvest.com/one-pot-creamy-tuscan-pesto-and-artichoke-pasta/