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Artisan bread to make at home during the quarantine

By
Bailey Woodean
-
0
Artisan bread to make at home during the quarantine

Everyone seems to be baking a lot of bread during their time in quarantine! Want to Join this yeasty fad?

Homemade Artisan Bread (With or Without Dutch Oven)

https://sallysbakingaddiction.com/homemade-artisan-bread/#tasty-recipes-80079

Ingredients
  • 3 and 1/4 cups (420g) bread flour (spoon & leveled), plus more for hands and pan
  • 2 teaspoons instant yeast
  • 2 teaspoons coarse salt (see note)
  • 1 and 1/2 cups (360ml) cool water
  • optional: cornmeal for dusting pan
Artisan bread to make at home during the quarantine
Artisan bread to make at home during the quarantine
Instructions
  1. In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial above) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
  2. Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow rising for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
  3. You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time but may begin to deflate after 2 days. That’s fine and normal– nothing to worry about.
  4. Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on the prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone.
  5. During these 45 minutes, preheat the oven to 475°F (246°C).
  6. When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1/2 inch deep. (“Score” = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
  7. Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13 baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.
  8. Place the shaped and scored dough (on the flour/cornmeal-dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves– if they sound hollow, the bread is done.
  9. Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Artisan bread to make at home during the quarantine
Artisan bread to make at home during the quarantine

Shrimp Scampi Fritta Recipe

By
Sogbanmu Mary
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1
Shrimp Scampi Fritta

Everyone loves a good appetizer. In fact that is one of the most exciting part of eating out—in a restaurant. Yes! You get to be served an appetizer that stimulates your appetite. Shrimp Scampi Fritta doesn’t just stimulate your appetite, it also makes you feel giddy about the main course. It’s like getting ready for a rollercoaster ride.

Shrimp Scampi Fritta is one of my most sort after appetizers by the olive gardens. I don’t mean to be too forward but olive gardens serves the best Shrimp Scampi Fritta. This fried shrimp is so good that you may as well decide to fill up on it and forget about the main course. Shrimp Scampi Fritta is basically a nicely battered shrimp that is deep fried, and served with a luscious butter sauce.

The olives garden serves this appetizer in two different flavors: the spicy and classic flavor. They have different taste respectively. This is where it gets exciting, because you get to choose your flavor—what you are in the mood for. The classic Shrimp Scampi Fritta is basically shrimp coated with garlic and white wine butter sauce and is not spicy at all. Lemons are usually added for extra flavor. The spicy flavor on the other hand is fried shrimp sprinkled with sweet chili pepper sauce.

You might be thinking you have to go all the way to the olives garden to get a test of this amazing appetizer but you’re mistaken. You can make in the comfort of your home and indulge your cooking instinct. In this article, I will be giving you a recipe to make homemade Fritta with ingredients within your reach at home.

INGREDIENTS OF SHRIMP SCAMPI FRITTA

¾ Fresh or frozen shrimp

2 cups of Cornstarch as thickener

½ cup of white wine

7 slices of Lemon

1 cup of diced unsalted Butter

Finely chopped Onion (quantity depends on you)

Parsley (if available)

Vinegar

Vegetable oil

STEPS TO FOLLOW

1. Heat a medium sized pan, add 4 to 5 spoons of vegetable oil and allow to heat at a temperature of about 350oC.

2. Before dredging shrimp in cornstarch, make sure you have drained the shrimps of water whilst leaving them a little moist so that the cornstarch can stick. After making sure of that, dredge your shrimp in the cornstarch and allow to set for a few minutes. The part with enough of the cornstarch is the crispiest.

3. The shrimps should be fried in small batches to prevent them from sticking together. Make sure the vegetable oil is just enough to deep fry them. Deep fry the coated shrimp until it is golden brown.

4. Drain fried shrimp on a wire rack to remove any excess oil until it is ready for use.

Shrimp Scampi Fritta Recipe

STEPS TO FOLLOW TO MAKE THE SHRIMP SCAMPI SAUCE

1. Heat a heavy-bottomed pan and add the wine, vinegar and finely chopped onions. Use medium-low heat in cooking the mix until the liquid in it has been reduced to the minimum.

2. Add the diced unsalted butter and stir in the mix until the butter is completely melted.

3. Add salt, white pepper, lemon slices and parsley (if available) and then stir continuously for an even mix. In case of the spicy Shrimp Scampi Fritta add any available chili pepper sauce. Quantity depends on how spicy you like your food.

4. Serve Fried coated shrimp on a plate and drip in the shrimp scampi sauce.

Another fun thing about this appetizer is that it can be eaten alone as lunch, if you’re going for a light lunch. It can also be eaten alongside pasta, which is equally as good. Try this recipe today and don’t wait till your friends tell you about it.

Great goulash to gobble up on a weeknight

By
Bailey Woodean
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0
Great goulash to gobble up on a weeknight

Hungarian goulash

https://paleoleap.com/hungarian-beef-goulash/

Ingredients
  • Cooking oil (lard, tallow, or butter are three good choices)
  • 1/2 Lb stewing beef, cut in cubes (choose grass-fed beef)
  • 2 medium onions, sliced
  • 1 large garlic clove, crushed and minced
  • 1 bell pepper, sliced
  • 2 tbsp paprika (this can be adjusted to taste, don’t be scared to use a lot of it)
  • 2 tsp caraway seeds
  • 1 can chopped tomatoes (fresh tomatoes is even better)
  • 1 1/2 cups of bone stock (beef stock is best, but anything will do)
  • Chopped parsley for garnishing.
Instructions
  1. Preheat your oven to 350 F. You can also use a crock-pot, at low temperature.
  2. Brown the beef cubes in a pot with the cooking oil.
  3. Put the beef aside and now brown and soften the onions. Add the garlic and bell pepper and cook to soften about 5 minutes on medium heat.
  4. Put back the beef to the pot and add the spices, tomatoes, and stock.
  5. Put a lit on the pot and transfer to the hot oven or put the preparation in your slow cooker.
  6. Let it cook for about 2 hours to 2 1/2 hours, until the beef is fork-tender.
  7. Enjoy and thank mother nature for the grass-fed beef!

One-pot American goulash

Easy One Pot American Goulash

One Pot American Goulash
Ingredients
  • 1 Tbsp olive oil
  • 1 yellow onion
  • 4 cloves garlic
  • 2 bell peppers
  • 1 lb ground beef
  • 1/2 cup red wine
  • 1 28oz. can diced tomatoes
  • 1 15oz. can tomato sauce
  • 2 Tbsp soy sauce
  • 2 whole bay leaves (optional)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp crushed red pepper
  • 1/2 cup water
  • 2 cups elbow macaroni (about 1/2 lb.)
  • salt to taste
Instructions
  1. Dice the onion and mince the garlic. Sauté both in a large soup pot with the olive oil over medium heat until the onions are translucent. While the onion and garlic are sautéing, dice the bell peppers, then add them to the pot and continue to sauté for about two minutes more.
  2. Add the ground beef to the pot with the vegetables and continue to sauté over medium until the beef is cooked through. Add the red wine to the pot and stir to dissolve any browned bits off the bottom of the pot.
  3. Add the diced tomatoes (with juices), tomato sauce, soy sauce, bay leaves, oregano, basil, crushed red pepper, and water to the pot. Stir to combine, place a lid on the pot, and allow it to come up to a boil. Once boiling, turn it down to low, and let the sauce simmer for 30 minutes with the lid on, stirring occasionally.
  4. After the sauce has simmered for 30 minutes, add the macaroni and stir to combine. Continue to let the macaroni simmer in the sauce, with the lid on, stirring occasionally, until the pasta is tender (about 10-12 minutes).
  5. Once the pasta is tender, taste the goulash and add salt to taste. Remove the bay leaves, then serve.

Chicken goulash

https://www.foodandwine.com/recipes/chicken-goulash

Chicken goulash
Ingredients
  • 1 tablespoon cooking oil
  • 8 chicken thighs
  • 1 1/2 teaspoons salt
  • 1 onion, chopped
  • 2 carrots, cut into 1/4-inch slices
  • 2 ribs celery, cut into 1/4-inch slices
  • 2 cloves garlic, minced
  • 2 tablespoons paprika
  • 1 tablespoon flour
  • 1/8 teaspoon cayenne
  • 1 1/2 cups canned low-sodium chicken broth or homemade stock
  • 1 1/2 cups canned crushed tomatoes in thick puree
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon fresh-ground black pepper
Instructions
  1. In a large, heavy pot, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and add it to the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.
  2. Add the onion, carrots, celery, and garlic to the pan. Reduce the heat to moderate and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
  3. Reduce the heat to moderately low and add the paprika, flour, and cayenne to the pan. Cook, stirring, for 30 seconds. Stir in the broth, tomatoes, the remaining 1 1/4 teaspoons salt, the thyme, and the bay leaf. Add the chicken and bring to a simmer. Reduce the heat and simmer, partially covered, until the chicken is done about 20 minutes. Remove the bay leaf and add the parsley and black pepper.

How grapes could be your secret ingredient!

By
Bailey Woodean
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0
How grapes could be your secret ingredient!

Do you think grapes are just meant for jelly, jam, and making wine? Think again!

Skillet chicken with grapes and caramelized onions

Skillet Chicken with Grapes and Caramelized Onions

Ingredients

For the caramelized onions

  • 2 tablespoons butter
  • 1 yellow onion, thinly sliced

For the chicken:

  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon thyme
  • 1/4 teaspoon allspice
  • 2 lbs. chicken thighs with skin (4-5)
  • 2 tablespoons oil
  • 3/4 cup dry red wine
  • 1/2 cup chicken broth
  • 2 cups red California grapes
  • parsley for topping
How grapes could be your secret ingredient!
Instructions
  1. To caramelize the onions, heat the butter over medium-low heat in a heavy ovenproof skillet. Add the onions cook for 20 minutes or so, stirring occasionally. When the onions are a deep golden color, remove from the pan, and set aside.
  2. To make the chicken, preheat the oven to 400 degrees. Combine the flour, salt, chili powder, thyme, allspice, and black pepper. Dredge each piece of chicken in the flour mixture, shaking off the excess.
  3. In the same pan as the onions, heat the oil over medium-high heat. Add each piece of chicken skin-side down and fry for a few minutes until golden brown; flip and cook for a few more minutes. Transfer to a plate (if it’s not fully cooked, that’s okay – it will finish in the oven – the idea here is just getting it browned on the outside).
  4. Turn the heat down and let the oil cool off a little bit. Add the wine – this will definitely bubble and sizzle! Add the broth and simmer until the mixture is thickened slightly. Add the onions and chicken to the pan (skin side up) and bake for 20 minutes.
  5. Remove from the oven, add the grapes, baste with the sauce, and bake for another 5-10 minutes. Top with parsley and serve with a green salad, bread, quinoa, rice, etc.

Rosemary Roasted Grapes Tart

Roasted Grapes Tart

Ingredients

Oatmeal Tart Crust

  • 2 Cups (250 grams) All-Purpose Flour
  • 1 Cup Whole Oats
  • 2 teaspoons Light Brown Sugar
  • 1/2 teaspoon Sea Salt
  • 1 teaspoon Ground Cinnamon
  • 1 Egg
  • 1 Cup (113 grams) Unsalted Butter softened

Mascarpone Filling

  • 16 ounces Mascarpone Cheese
  • 1/3 Cup Granulated Sugar
  • 1 Tablespoon Fresh Lemon Juice
  • 2 teaspoons Vanilla Extract

Rosemary Roasted Red Grapes

  • 3-4 Cups Seedless Red Grapes
  • 3 Tablespoons Olive Oil
  • 4 Tablespoons Granulated Sugar
  • 3 Sprigs Fresh Rosemary

How grapes could be your secret ingredient!
Instructions

Oatmeal Tart Crust

  1. Preheat the oven to 350 F (180 C). Set out six mini tart pans with a removable bottom.
  2. In a medium bowl hand whisks together dry ingredients.
  3. Stir in lightly beaten egg and butter. Mix until a wet dough paste has formed.
  4. Divide crust dough between six small round tart pans.
  5. Press dough across the bottom and into sides of each pan.
  6. Line each shell with parchment paper and fill with either pie weights, dry beans, or dried rice. Or prick the bottom of the crust a few times with a fork.
  7. Place tart pans on a flat cookie sheet and bake in the oven for 25-30 minutes until lightly golden and fragrant.
  8. Remove pan from the oven. Lift parchment paper from shells. Place pans on a wire cooling rack.
  9. Allow tart shells to completely cool before removing from pans.

Mascarpone Filling

  1. Place room temperature ingredients into a bowl of a stand mixer with the paddle attachment or a mixing bowl using a hand mixer.
  2. Whip until smooth. Cover bowl in plastic wrap and place in the fridge until ready to fill tart shells.

Rosemary Roasted Red Grapes

  1. Preheat Oven to 375 F (190 C).
  2. Place grapes in a large bowl and toss with olive oil, rosemary, and sugar. Transfer to a baking tray lined with parchment paper.
  3. Roast until just starting to collapse and split, around 15 minutes. Remove from the oven and allow to cool completely.
  4. Discard baked rosemary sprigs.

Make Tart

  1. Fill cooled tart shells with cold sweet mascarpone filling.
  2. Spoon cooled roasted red grapes onto filling. Drizzle with additional olive oil if desired. Garnish with fresh rosemary.

Homemade Recipe For Pasta And Meatballs

By
Sogbanmu Mary
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2

The sound of pasta alone rolling off the tongues of Italians can make one extremely hungry. Pasta can be eaten with almost anything, ranging from shrimp to turkey. But one of my favorites is meatballs. The Nonnina restaurant serves a deliciously prepared pasta with meatballs as part of their dinner menu.

The interesting thing about this food is that it doesn’t require so much stress. You can do the barest minimum and still get an almost perfect result. Pasta and meatballs typically consist of minced meat, minced pork, tomato sauce and spaghetti. It can be very easy to whip up with basic everyday ingredients found in the home.

Pasta and Meatballs Recipe

Now, as you would find in this recipe, it has both an Italian and American twist. It is true that not only Italians can make a perfect past, it does not mean you can’t also. I usually make mine with tomato sauce but most people don’t really fancy tomato sauce because of the acidic taste, but there is a way to get rid of the acidic taste. By adding sweet bell peppers that acidic taste is gotten rid of and you can enjoy your meal.

Homemade Recipe For Pasta And Meatballs

You would also notice the inclusion of breadcrumbs in this recipe. Breadcrumbs inclusion because it helps to improve the texture of the meatballs, giving it this extra chewy enjoyable texture.

 If sourcing for breadcrumbs is a problem, you can make it at home. By soaking at least two slices of bread in liquid milk until the bread is soggy and then squeezing out the milk thereafter produces nice enough breadcrumb. After that, just combine evenly with minced meat to get same result.

Let’s cook this amazing meal together with the help of the step by step recipe in this article.

1. SAUCE RECIPE

Canned tomatoes (any product of your choice) or fresh tomatoes

2 onions

1 carrot

Vegetable oil

½ teaspoon dried oregano

8 finely crushed garlic cloves

Chili pepper

Salt and sugar to taste

INSTRUCTIONS

  • Put the fry pan, over a medium heat and heat the oil. After, add finely chopped onions, diced carrots, and chili pepper sauce. Stir continuously and allow to cook for 6 minutes to soften.
  • Add blended fresh tomatoes or crushed canned tomatoes and bring to a simmer. Add salt and sugar for taste and continue to stir to obtain an even mix.

2. MEATBALLS RECIPE

1 pound Ground beef

1 pound Ground pork

11/3 cups of milk

4 cloves of garlic, peeled, washed and crushed

½ cup of fresh basil

Eggs

¾ grated cheese (product of choice)

1 cup of dried bread crumb

Salt to taste

Parsley

Thyme

INSTRUCTIONS           

  • Put the grounded meat and pork in a bowl and hand mix together.
  • Using a food processor, blend the milk, eggs, garlic, thyme, basil, parsley, cayenne and salt. Blend until the mix is pulpy.
  • Add the blended pulpy mix to the meat and mix to combine. Add cheese and breadcrumbs next to improve texture. Mix breadcrumb, cheese and blended pulpy together, gently until you are satisfied with the mix. Be cautious enough to not over work the ground meat.
  • To obtain the ball shape use any deep spoon. I use the ice cream scoop for mine to obtain an even shape for all meat balls. Place all shaped meatballs on a baking sheet place in the oven. Allow to bake for 30 to 35 minutes at 350oF. add tomato sauce to the meat ball and allow to set.
pastaandmeatballs

3. PASTA RECIPE 

Fresh pasta (any product of your choice)

Vegetable oil

INSTRUCTIONS

  • Break pasta into sizes of your choice into an already boiling pot of water. Boil pasta according to instructions on pasta packet.
  • Drain out water from pasta using a food filter.
  • Season the pasta with salt and white pepper to taste.
  • Combine pasta with the tomato sauce or serve separately with the meatballs and tomato sauce on top the pasta.

Cooking with hatch green chiles

By
Bailey Woodean
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0
Hatch Green Chiles

You may be wondering, ”what are hatch green chiles?”. Well, hatch green chile peppers are grown in the Hatch Valley of New Mexico. They are similar to a banana pepper in appearance, though hatch chiles are a much darker green. Their flavor is unique (in my opinion). It’s quite smokey and certainly not subtle. Here are some incredible ways to use this smokey, spicy pepper!

Hatch Chili Verde Mother Sauce

Hatch Chili Verde Mother Sauce

Ingredients
  • 1 tablespoon coriander seeds preferably organic
  • 1 tablespoon cumin, seeds preferably organic
  • 2 tablespoon  oil, avocado or olive oil
  • 1 each onion, yellow, large, peeled and chopped
  • 1 teaspoon salt, kosher
  • 10 each garlic, cloves roasted and peeled
  • 1 pound tomatillos, cleaned, peeled
  • 1 pound chilies, Hatch Green, roasted, peeled and de-seeded
  • 2 tablespoon miso, white
  • 2 tablespoon oregano, fresh no stems
  • 2 each bay leaves optional
  • 4 cup water | stock | broth,
  • 1 bunch cilantro, fresh stems removed
  • 1 each lime, juiced
hatch green chiles
Instructions
  1. In a dry Dutch oven or medium size thick-bottomed pot, add the coriander and cumin seeds. Place the pot over medium heat and toast the spices to help release all their essential oils. Stir them with a wooden spatula until they are fragrant and just start to pop. Transfer the seeds to a spice grinder or clean coffee grinder and let cool. Grind them fine and set aside.
  2. In the now-empty pot, that has been preheated, add the avocado (or other) oil, chopped onion, and salt. Place over medium heat and cook the onion for a good 10 – 15 minutes, until they just start to become caramelized. Stir somewhat frequently.
  3. Preheat the oven to the broiler, set to high. Set the oven rack to the highest position. Place a large bowl with water in your sink. Add the tomatillos and let soak for about 5 minutes. This will help loosen the papery skin. Remove the skins, and lightly rub the surface of the tomatillos to remove any stickiness. Pat them dry.
  4. Place the tomatillos into a dry cast iron pan, arranging them in a single layer, placed over high heat. Once the green tomatoes start to sizzle, move the pan to the top rack in the oven and let the tomatillos roast for 10 – 15 minutes.
  5. The tomatillos will be topped with a light char, some will split open and some liquid will be present in the pan. Remove them from the oven and set aside.
  6. Once the onions are caramelized, add the roasted tomatillos, roasted garlic cloves, the reserved ground coriander, and cumin. Stir the mixture well, squeezing the tomatillos. helping them release any moisture. continue to cook for another 5 – 10 minutes.
  7. Have the roasted, peeled, and seeded Hatch Green Chilies chopped up. Add them to the onion | Tomatillos mixture and add the white miso, oregano and bay leaves. Stir well, to combine and once the mixture is boiling, add the water | stock | broth. Bring the pan | pot back to a boil, reduce the heat to a simmer and let cook for 30 minutes. Stir semi-frequently
  8. To add more color and flavor, chop cilantro, leaving a few stems. Once the sauce has cooked for 30 minutes, add the cilantro.
  9. To prepare the final Hatch Chili Verde Mother Sauce, purée with either a stick | immersion blender or pulse in a blender. It’s best not super smooth, but with some texture | chunks left in the final sauce. Taste the sauce and add the freshly squeezed lime juice. It should add a nice brightness to the sauce. Adjust with more salt or lime juice if needed. If more heat is desired, one can add cayenne pepper or chili pepper flakes to add that extra kick.
  10. The Hatch Chili Verde Mother Sauce is ready to use. It can be chilled and frozen in serving size portions or mixed with grilled vegetables, roasted meats, or tofu. This sauce will last for a week in the refrigerator or frozen for 6 months.

The Ultimate Double Double Hatch Green Chile Cheeseburger

Recipe found at: https://iamafoodblog.com/the-ultimate-double-double-hatch-green-chile-cheeseburger/

The Ultimate Double Double Hatch Green Chile Cheeseburger

Family favorite recipes

By
Bailey Woodean
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0
Family Favorite Recipes

Breakfast Quesadillas

https://www.favfamilyrecipes.com/breakfast-quesadillas-2/#wprm-recipe-container-20068

This recipe is proof that quesadillas are a deliciously versatile food. I definitely recommend salsa, hot sauce, or the popular Ortega Taco Sauce as sauce options for this recipe.

Ingredients
  • 2 eggs beaten
  • salt & pepper to taste
  • 2 flour tortilla shells
  • 2 slices bacon crumbled (and/or cooked, crumbled sausage)
  • 1/2 cup Mexican blend or Monterey Jack cheese shredded, divided
  • salsa and sour cream to taste
Breakfast Quesadillas
Instructions
  1. In a large skillet, scramble the eggs (add salt and pepper to taste).
  2. Spray skillet or griddle with cooking spray and heat over medium-high heat. Place one tortilla on the skillet or griddle and heat on one side.
  3. When the tortilla is hot, flip and add half of the cheese.
  4. Add scrambled egg and distribute evenly.
  5. Add bacon over the top.
  6. Sprinkle on remaining cheese and top with remaining tortilla. Cook for about 1 minute or until the cheese starts to melt, then CAREFULLY flip (you don’t want all the egg falling out).
  7. When the cheese is melted and the tortilla is golden brown, remove from the pan. Cut into quarters with a pizza cutter and serve with sour cream and/or salsa.

Family favorite cheeseburger pasta

Family-Favorite Cheeseburger Pasta

This recipe brings up a little nostalgia from my childhood when my mom, a busy single mom of two, would need to whip up dinner in a hurry. She often would turn to the boxed dinner kit, Hamburger Helper.

Ingredients
  • 1-1/2 cups uncooked whole wheat penne pasta
  • 3/4 pound lean ground beef (90% lean)
  • 2 tablespoons finely chopped onion
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes
  • 2 tablespoons dill pickle relish
  • 2 tablespoons prepared mustard
  • 2 tablespoons ketchup
  • 1 teaspoon steak seasoning
  • 1/4 teaspoon seasoned salt
  • 3/4 cup shredded reduced-fat cheddar cheese
  • Chopped green onions, optional
Family favorite recipes
Instructions
  1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.
  2. Stir in the tomatoes, relish, mustard, ketchup, steak seasoning, and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  3. Sprinkle it with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.

Family favorite peach pecan cobbler

https://www.midwestliving.com/recipe/cobbler/family-favorite-peach-pecan-cobbler/

Peach cobbler is often referred to as a family favorite dessert. I have personally never tried it but, I am very interested in this particular recipe which includes pecans as well as peaches.

Ingredients
  • ¾ cup of sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ cup of water
  • 4 ½ cups sliced, peeled peaches (about 1-1/2 pounds)
  • 1 cup self-rising flour
  • 1 teaspoon sugar
  • ¼ cup shortening
  • ⅓ cup buttermilk
  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons brown sugar
  • ½ cup chopped pecans
  • Vanilla ice cream (optional)
Family favorite recipes
Instructions
  1. In a medium saucepan, combine the 3/4 cup sugar, the cornstarch, and cinnamon; stir in water. Cook and stir until thickened and bubbly. Add peaches; return to boiling. Reduce heat and cook for 2 minutes more. Keep warm over very low heat.
  2. In a medium bowl, combine flour and the 1 teaspoon sugar. Cut in shortening until the mixture resembles coarse crumbs. Add buttermilk and stir until just moistened. Turn out onto a lightly floured surface. Knead dough gently for 10 to 12 strokes. Roll into a 9×6-inch rectangle.
  3. Combine butter and brown sugar. Spread over dough to within 1/2 inch of the edge. Sprinkle pecans evenly overall. Roll up dough jelly-roll style, starting with a short side. Cut crosswise into six 1-inch pieces.
  4. Pour hot peach mixture into an 8x8x2-inch (2-quart square) baking dish. Place pecan rolls on top. Bake in a 400 degree F oven for about 25 minutes or until golden brown. Cool for about 30 minutes and serve warm, with a scoop of ice cream, if you like. Makes 6 servings.

How To Make Fancy Lobster Pot Pie

By
Sogbanmu Mary
-
1
lobster pot pie

Lobster pot pie is one of my favorite summer food. Eating seafood is one thing, but eating it with a creamy base in one heavenly mix may just be divine. It has this divine taste that makes lobster pot pie one of the most sort after food during thanksgiving. I usually prepare it myself or would get from the Orsay Restaurant in California.

I always look forward to how the taste of food would make me feel. For lobster pot pie; it makes me feel alive, eating it puts me on a train that I never want to come to a stop. After using the recipe that would be written in this article, I am sure preparing yours will give you the same feeling.

INGREDIENTS

The first step to preparing a sumptuous lobster pot pie is gathering all the ingredients. Do you want to buy live whole sea lobsters and cook them yourself? Or would you rather pay a fishmonger to prepare it for you to ease stress? The answer depends on your preference. For me, I’d rather prepare the lobsters myself. The other ingredients can all be gotten from the grocery store. It is advisable everything is bought and ready before preparing your lobster pot pie.

3 tablespoons unsalted butter

2 diced medium shallots

3 minced garlic cloves

2 medium heirloom carrots, peeled and cut in cubes

1 potato, peeled, washed and cut in cubes or 1½ asparagus, chopped

½ all-purpose flour

2 cups seafood stock

1 tablespoon diced tarragon

A spoon of kosher salt for taste

Freshly ground black pepper, as needed

1½ cup of heavy cream

¾ pound of chopped cooked lobster meat (tails and claws preferably)

2 tablespoon thyme

Pastry:

3 cups all-purpose flour

1 teaspoon of salt

1½ teaspoon of baking powder

8 tablespoons of cold, unsalted butter, minced

8 tablespoons of cold fresh white fat ( ¼ pound)

2/3 cup of ice water

1 egg, beaten

Lobster Pot Pie

Directions to Follow:

1. Heat a large sized pot over medium heat. Add the unsalted butter and heat. Add the shallots, asparagus or potatoes (your choice), minced onions, garlic, and heirloom carrots and heat until they are frizzled. 10 – 15 minutes should the trick but make sure the vegetables are cooked until they are tender.

2. Add the flour to the already tender vegetables and cook on low heat for 2-3 minutes. Make sure to occasionally stir until its pale brown, very important for an even mix. Add the seafood stock and tarragon whilst cooking with low heat for the simmer effect. Stir until sauce thickens. Add salt, thyme and black pepper for taste.

3. After about 10 minutes, whisk in the heavy cream. Cut the lobster meat into medium sized cubes, stir and set aside.

pot pie

4. The next step is to bake the crust. This would require an oven that has been heated to 400oF. Take a bowl, add the flour, baking powder, salt and mix with a food processor. Add the lard and butter and throb gently, 10 times. With the food processor still running add the ice water, to moisten the dough and have it come together.

5. Sprinkle flour on a smooth surface and place the dough on it. The floured surface is to prevent the dough from sticking to it. Knead the dough into a ball, wrap in a plastic bag and in order to rise for about 40 minutes.

6. Divide the dough into two equal halves and roll out each half into a ceramic baking dish. Fill in the lobster mixture and top with the second crust. Cut a nicely shaped circle in the middle of the top crust to allow heat escape. Then, brush with the egg wash. Bake for 85 minutes tops until the top is golden brown. Serve hot and enjoy.

Grilled fruit-a summertime favorite!

By
Bailey Woodean
-
0
Grilled Fruit Kabobs.
Suzette - www.suzette.nu from Arnhem, Netherlands / CC BY (https://creativecommons.org/licenses/by/2.0)

If you have never tried fruit cooked on the grill then you are definitely missing out on this incredibly refreshing summer side or snack.

Grilled Fruit Kabobs Recipe

https://www.iheartnaptime.net/fruit-kabobs/#wprm-recipe-container-69766

This is what I consider a “beginners” recipe to grilling fruit. It would be pretty hard to screw it up, though not impossible.

grillrd fruit kabobs
Ingredients
  • 1/4 cup honey
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup pineapple
  • 1/2 cup watermelon
  • 1/2 cup peaches
  • 6 skewers
  • Optional fruit for grilling: Strawberries, Grapes, Bananas, Kiwi
Instructions
  1. Combine the honey, lemon juice, and cinnamon in a small bowl. Stir until combined. Microwave for 5 to 10 seconds if the honey is too thick. Set aside.
  2. Preheat the grill to medium-low heat.
  3. Chop the fruit into about 2-inch pieces. Then thread the fruit through your skewers. Transfer onto a baking sheet.
  4. Place the kabobs on the grill and cook each side for about 2 to 4 minutes, or until grill marks have started to form. Be careful not to burn the fruit. Then drizzle the glaze on top.

Grilled fruit ice cream sundaes

https://www.readyseteat.com/recipes-Grilled-Fruit-Ice-Cream-Sundaes-8143

This recipe takes the refreshing element of the grilled fruit to the next level by pairing the grilled fruit with ice cream!

Ingredients
  • PAM® Grilling Spray
  • 3 tablespoons butter, melted
  • 3 tablespoons firmly packed brown sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 1 large banana, cut in half crosswise and lengthwise in the peel
  • 1 large peach, pitted, cut in 4 wedges
  • 1 fresh pineapple ring, peeled, cored, about 3/4-inch thick
  • 3 large fresh strawberries, tops removed, cut in half
  • 1 tablespoon balsamic vinegar
  • 3 cups vanilla ice cream
  • Caramel or chocolate syrup, optional
  • Chopped nuts, optional
  • Reddi-wip® Original Dairy Whipped Topping
Instructions
  1. Spray grill grate and 8×8-inch piece of aluminum foil with cooking spray; set aside. Preheat grill for medium-low heat. Stir together melted butter, 2 tablespoons brown sugar, and cinnamon in a small bowl.
  2. Brush banana, peaches, and pineapple with butter mixture. Dip strawberries in balsamic vinegar; roll in remaining 1 tablespoon brown sugar, coating both sides. Grill banana, peaches, and pineapple 3 minutes on each side or until grill marks develop. Remove from the grill; set aside and keep warm. Place foil on grill; add strawberries. Grill 2 minutes on each side or until hot and slightly tender.
  3. Remove peel from banana. Place grilled fruit in sundae cups; top each evenly with ice cream. Drizzle with syrup and top with nuts, if desired. Top each with Reddi-whip before serving.

Grilled Kiwi-Chicken Kabobs with Honey-Chipotle Glaze

Grilled Kiwi-Chicken Kabobs with Honey-Chipotle Glaze

This recipe is probably best suited for someone that is more confident in their fruit grilling techniques. However, even if you don’t cook this meal yourself, you shouldn’t ignore it once it’s served!

Ingredients
  • 6 garlic cloves, minced
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 8 medium kiwifruit, peeled and halved
  • 3 tablespoons honey
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • Lime juice, optional
  • Hot cooked rice, optional
Instructions
  1. Combine garlic, lime juice, oil, and salt. Add chicken and kiwi; turn to coat. Refrigerate, covered, up to 30 minutes.
  2. Mix honey and chipotle peppers. Drain chicken and kiwi, discarding marinade. On eight metal or soaked wooden skewers, alternately thread chicken and kiwi.
  3. Grill, covered, on an oiled rack over medium heat, turning occasionally, until juices run clear, 10-12 minutes. During the last 4 minutes, basting frequently with the honey-chipotle mixture.
  4. Serve with fresh lime juice and rice if desired.

Best broccoli recipes even your kids will love!

By
Bailey Woodean
-
0
broccoli

The Best Garlic Parmesan Roasted Broccoli Recipe

https://www.crunchycreamysweet.com/garlic-parmesan-roasted-broccoli-recipe/

Ingredients
  • 2 medium head of broccoli see note
  • 4 Tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 garlic cloves minced
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs plain or Italian style
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Line a large baking sheet with parchment paper.
  3. Trim broccoli heads and cut into florets. Cut large florets in half.
  4. Place broccoli in a large mixing bowl. Add olive oil, salt, pepper, and minced garlic. Toss to coat.
  5. Add Parmesan cheese and breadcrumbs and toss to coat.
  6. Spread broccoli on the prepared sheet. If there is any leftover breadcrumb mixture in the bottom of the bowl, sprinkle it over broccoli.
  7. Roast in a preheated oven for 20 to 25 minutes or until the broccoli is soft and the breadcrumb mixture is golden brown.
  8. Serve.
broccoli recipe

Broccoli Caesar salad

https://www.bonappetit.com/recipe/broccoli-caesar

Ingredients
  • 2 oil-packed anchovy fillets (optional)
  • 1 garlic clove, thinly sliced
  • ¼ cup fresh lemon juice
  • 2 tsp. Dijon mustard
  • Kosher salt
  • 1 large egg yolk or 2 Tbsp. mayonnaise
  • ½ cup extra-virgin olive oil
  • 3 Tbsp. grated Parmesan, plus more shaved for serving
  • 2 medium heads of broccoli (about 1½ lb.)
  • ¼ head of savoy or Napa cabbage
  • Finely grated lemon zest (for serving)
  • Freshly cracked black pepper
Instructions
  1. Using the side of a chef’s knife, mash anchovies, if using, and garlic on a cutting board until smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add the egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 3 Tbsp. grated Parmesan.
  2. Trim woody ends from broccoli stems, preserving as much stem as possible. Peel any thick stems to expose tender inner cores. Cut off florets as close to the dark green flowers as possible and break into bite-size pieces. Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice cabbage crosswise (you should have about 2 cups) and add to bowl with broccoli. Toss until broccoli and cabbage are combined and evenly coated with dressing; season with salt. Let sit 10 minutes.
  3. Top salad with shaved Parmesan, some lemon zest, and a few healthy grinds of pepper.
  4. Do Ahead: Dressing can be made 2 days ahead. Cover and chill.
broccoli

Broccoli and garlic- ricotta toast

https://www.bonappetit.com/recipe/broccoli-and-garlic-ricotta-toasts-with-hot-honey

Ingredients
  • 1 baguette, sliced ½” thick on a diagonal (about 12 slices)
  • 6 Tbsp. extra-virgin olive oil, divided
  • 1 head of broccoli, stem peeled, stem and florets chopped into ½” pieces
  • 1 head of garlic, cloves separated
  • Kosher salt
  • 1 Tbsp. honey
  • 1 Tbsp. white wine vinegar
  • ½ tsp. crushed red pepper flakes
  • 1½ cups fresh ricotta
  • Freshly ground black pepper
Instructions
  1. Place racks in upper and lower thirds of the oven; preheat to 400°. Arrange bread slices in a single layer on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Toss on a baking sheet to coat, then arrange again in a single layer. Place broccoli and garlic on another rimmed baking sheet and drizzle with the remaining 4 Tbsp. oil. Season generously with salt and toss to combine.
  2. Place broccoli on top rack and bread on the bottom rack and roast until bread is golden brown and crisp, 10–12 minutes. Remove bread from the oven and continue to roast broccoli and garlic, tossing once, until broccoli is browned all over and garlic is tender, another 15–20 minutes. Let cool slightly.
  3. Meanwhile, whisk honey, vinegar, and red pepper flakes in a small bowl.
  4. As soon as garlic is cool enough to handle, squeeze cloves out of their skins and mash in another small bowl to form a paste. Add ricotta and mix well; season with salt and black pepper.
  5. Spread ricotta over toasts and top with roasted broccoli. Arrange on a platter and drizzle with honey mixture.
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