Sausage and Red Onion Sheet Pan Quiche

At Convivial in Washington, D.C., Cedric Maupillier's foot-long quiche takes this breakfast classic to the next level. This version, prepared in a rimmed baking sheet, makes plenty for the whole family

By Justin Chapple

Active: 1 hr 50 mins Total: 4 hrs 20 mins Servings: 12


Ingredients

Crust

3 ½ cups all-purpose flour (about 14 7/8 ounces), plus more for work surface

1 tablespoon kosher salt

1 teaspoon black pepper

1 ¼ cups unsalted butter (10 ounces), cut into 1/2-inch pieces and chilled

8 to 10 tablespoons ice water, as needed

Filling

1 tablespoon canola oil

8 ounces bulk breakfast sausage

18 large eggs

2 ¼ cups half-and-half

1 tablespoon kosher salt

1 ½ teaspoons black pepper

9 ounces Gruyère cheese, shredded (about 2 1/4 cups)

1 small red onion, cut into 1/4-inch rings

2 tablespoons fresh thyme leaves

1 cup loosely packed baby arugula

Directions

Step 1
Make the crust: Pulse flour, salt, and pepper in a food processor until combined, about 4 pulses. Scatter butter pieces over flour mixture; pulse in 1-second bursts until butter is the size of small peas, 9 to 10 pulses. Drizzle ice water into mixture, 1 tablespoon at a time, pulsing until mixture resembles coarse meal. Turn out onto a work surface; knead just until dough comes together. Using your hands, flatten into a 1-inch-thick rectangle. Wrap in plastic wrap, and chill 1 hour.

Step 2
Line bottom of an 18-x 13-inch rimmed baking sheet with parchment paper. Unwrap dough, and roll out on a floured work surface into a 20-x 15-inch rectangle. Gently roll dough around rolling pin, and unroll onto prepared pan. Press dough into corners and up sides of baking sheet. Trim excess dough to about 1/4 inch above rim of pan. Crimp edges of dough as desired. Freeze 45 minutes.

Step 3
Preheat oven to 400°F with rack in upper third of oven. Line crust with 2 large sheets of parchment paper; top with dried beans or pie weights to cover. Bake in preheated oven until bottom is set and edges are light golden brown, 35 to 40 minutes. Remove weights and parchment. Return crust to oven; bake at 400°F until crisp and browned, 15 to 20 minutes. Gently press crust down if needed. Let cool completely.

Step 4
Make the filling: Heat oil in a medium skillet over medium. Add sausage; cook, breaking into medium-size pieces with a wooden spoon, until just cooked through, about 6 minutes. Remove from heat.

Step 5
Whisk eggs in a large bowl until smooth. Whisk in half-and-half, salt, and pepper. Sprinkle cheese, sausage, and about half of onion rings over crust. (Reserve remaining onion for another use.) Gently pour egg mixture over crust; sprinkle with thyme.

Step 6
Bake at 400°F until slightly puffed and just set, 30 to 35 minutes. Remove from oven; let stand 10 minutes. Top with arugula just before serving.

Quiche Lorraine

With a tender, flaky, and lightly sweet crust, and a rich, creamy filling packed with smoky bacon, this Quiche Lorraine is perfect for brunch, served warm or at room temperature. Chef Ludo Lefebvre uses a clever layer of shredded cheese to seal the bottom crust before adding the egg custard filling, preventing a soggy bottom. Feel free to swap out the cheddar for gruyere for a nutty, salty flavor.

By Ludo Lefebvre

Recipe Summary Active: 45 mins Total: 3 hrs 15 mins Yield: Makes 1 (9-inch) quiche

Ingredients

Crust

2 cups all-purpose flour, plus more for work surface

1 1/2 teaspoons kosher salt

1 teaspoon granulated sugar

1/2 cup chilled unsalted butter, cut into small pieces

6 to 7 tablespoons ice water

Filling

6 ounces thick-cut smoked bacon, cut into 1/2-inch pieces

1 onion, thinly sliced

3 tablespoons unsalted butter

1 thyme sprig

1 bay leaf

4 large eggs, at room temperature

1 1/2 cups half-and-half

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

Pinch of freshly ground nutmeg

1-ounce cheddar cheese, finely grated (about 1/4 cup)

Directions

Make the crust

Step 1
Combine the flour, sugar, and salt in a stand mixer fitted with the paddle attachment; beat on low speed until combined. Add butter, and beat until mixture resembles a coarse meal with a few pieces of butter visible, 2 to 3 minutes. With the mixer running, drizzle in 6 to 7 tablespoons ice water, beating until dough is still crumbly but just holds together when squeezed.

Step 2
Turn dough out onto a clean work surface. Knead 1 to 2 times, pressing to incorporate any shaggy pieces. Press into a 6-inch wide disk. Wrap with plastic wrap, and chill at least 1 hour.

Step 3
Place rack in lowest position of oven; preheat to 375°F. On a floured work surface, roll out dough to an 14-inch round; ease it into a 9-inch glass or ceramic pie plate. Trim the overhanging dough to 1 inch and fold it under itself. Crimp decoratively, dock the bottom of the dough, and chill the crust until firm, about 30 minutes.

Step 4
Line the crust with parchment paper, leaving some overhang, and fill with pie weights or dried beans. Bake in preheated oven until the crust is dry around the edges and just beginning to brown, 25 to 35 minutes. Carefully remove parchment and weights, and reduce oven temperature to 350°F. Bake at 350°F until crust is set and beginning to brown in the center, 15 to 20 minutes. Let the crust cool completely before assembling the quiche.

Make the quiche

Step 1
 Cook the bacon, onion, butter, thyme, and bay leaf in a medium saucepan over medium-high, stirring occasionally, about 5 minutes. Reduce heat to low (mixture should still slowly bubble) and cook, stirring occasionally, until bacon and onions are very soft, about 20 minutes. Remove from heat, and let cool. Remove and discard thyme and bay leaf. Transfer cooked bacon and onion to a plate to cool using a slotted spoon, leaving oil in pan.

Step 2
Place rack in the middle of the oven; preheat to 350°F. Purée eggs in a blender on medium-high speed until foamy, about 30 seconds. Add the half-and-half, salt, cayenne, and nutmeg. Purée on medium-low speed until custard is smooth, about 15 seconds.

Step 3
Set the baked pie crust in the pie plate on a large rimmed baking sheet. Sprinkle the cheddar evenly over the bottom of the crust. Top with bacon-onion mixture. Pour half of the custard into crust. Transfer quiche to oven, then carefully pour remaining custard into crust. Bake quiche in preheated oven until edges are set but center slightly wobbles, 45 minutes to 1 hour. Let cool before slicing. Serve warm or at room temperature.

Make Ahead
The dough for the crust, wrapped in plastic, can be refrigerated for up to 3 days, or kept in the freezer for up to 2 months.

What's for dinner ----

Hamburger and Veggies + some IceCream

Strawberry Cobbler Bars
 Yield: 1 9x13 pan
Total Time: 1 hr 30 mins
4.92 from 23 votes

Ingredients

CRUST AND TOPPING

3 cups all-purpose flour
1 cups sugar
½ teaspoon salt
¾ cup unsalted butter melted

FILLING
3 large eggs
1/3 cup half and half
1 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
¼ teaspoon cinnamon
pinch of salt
2 to 2 1/2  cups fresh strawberries sliced
Instructions
Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
Stir the flour, sugar and salt together in a large bowl. Add the melted butter and stir until a shortbread-like dough comes together. I even use my hands to bring it together. Press half of the dough into the bottom of the dish.
In another bowl, whisk together the eggs, half and half, sugar, vanilla, cinnamon, salt and cornstarch. Gently fold in in the strawberries.
Pour the mixture over top of the crust. Crumble the rest of the dough over top of the strawberry mixture. Bake for 40 to 45 minutes, until the bars are set and no long jiggly. Cool completely before slicing into squares!

Quote from: RAMMEL on March 10, 2022, 08:49:00 PMWhat's for dinner ----

Hamburger and Veggies + some IceCream

Sounds perfect to me!!

Chocolate Truffle Tart - From Bon Appetit Magazine

Makes: 10 servings
Cooking Time: 20 min
Total Time: 7 hr

This tart has a creamy, almost pudding-like center. We used bittersweet chocolate so the ganache filling wouldn't be too sweet. Choosing a quality brand results in more well-rounded flavor and even silkier texture.

Ingredients:

For crust:
28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely

For filling:
1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup heavy cream
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Garnish: unsweetened cocoa powder for sprinkling

Special Equipment:
an 8-inch (20-cm) round springform pan

Make crust:
Step 1:
Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
Step 2:
Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
Make filling while crust cools:
Step 3:
Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
Step 4:
Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
Assemble and bake tart:
Step 5:
Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
Step 6:
Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.

Cooks' notes:
Tart can be chilled up to 3 days. Cover loosely after tart is completely chilled (covering before may cause condensation).
Crust, without filling, can be made 1 day ahead and kept, covered, at room temperature.

This and the following recipes today are from Christin and her Spicy Southern Cooking cookbook

Buttermilk Cornbread Muffins

Delicious buttermilk cornbread muffins with a hint of sweetness. They're perfect with a pat of butter and a drizzle of honey. Cornbread made as muffins is one of the easiest ways to add bread to a meal. All you need are a few simple ingredients, a few bowls, and a muffin pan and you can have piping hot cornbread in a matter of minutes. This recipe makes a large batch- 24 muffins, but the leftovers will freeze well.

People always debate whether cornbread should be sweet or not sweet. These are somewhere in between. There's  1/4 cup of sugar added to the batter, which divided between 24 muffins really isn't that much. If you have a big sweet tooth, drizzle a little honey on them for some added sweetness.

PREP: 10 mins COOK: 15 mins TOTAL: 25 mins  SERVINGS: 12 (2 per serving)

Ingredients

1/4 cup vegetable oil
3 cups self-rising white cornmeal mix
1/4 cup sugar
2 cups buttermilk
1/2 cup butter, melted
1 tablespoon mayonnaise
3 large eggs, lightly beaten

Instructions

Preheat oven to 425 degrees. Add 1/2 teaspoon of vegetable oil into each of 24 standard-size muffin cups. Place muffin pans in oven and heat for 5 minutes.
In a large bowl, combine cornmeal and sugar.
In a medium bowl, whisk together buttermilk and remaining ingredients.
Make a well in center of cornmeal mixture and pour in buttermilk mixture. Stir just until dry ingredients are moistened.
Spoon batter into hot muffin tins, filling 2/3's full.
Bake for 12-15 minutes or until golden brown. Serve warm.

Crock Pot Homestyle Ground Beef Casserole

Crock Pot Homestyle Ground Beef Casserole is full of pasta, ground beef, tomato sauce, sour cream, and 4 types of cheese. It's pure comfort food and always a family favorite.

PREP: 20 mins COOK: 3 hrs 10 mins

Ingredients

1 1/2 pounds ground beef
1 cup diced onion
1 (6-ounce) can tomato paste
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 (10-ounce) can Rotel tomatoes, undrained
salt and pepper
1 teaspoon Italian seasoning
1 (24-ounce) jar spaghetti sauce
1 cup water
8 ounces cream cheese, softened
1 cup cottage cheese
1/2 cup sour cream
2 green onions, sliced1/2 teaspoon garlic powder
12 ounces uncooked cavatappi pasta▢1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

Instructions

Brown ground beef in a large nonstick skillet, breaking it apart as it cooks. When it is about halfway cooked, add the onion. Drain off excess grease.
Add tomato paste, diced tomatoes, Rotel tomatoes, and Italian seasoning to ground beef. Season with salt and pepper.
Combine spaghetti sauce and water.
Mix together cream cheese, cottage cheese, and sour cream until smooth in a medium bowl. Stir in green onions and garlic powder.
Pour half of the spaghetti sauce into the bottom of a 6-quart crockpot.
Add half the pasta to the crockpot.
Top with half the meat sauce.
Spread all of the cream cheese mixture over the meat sauce.
Add remaining pasta and top it with remaining meat sauce and then the remaining spaghetti sauce.
Cover and cook on LOW for 3 hours.
Stir well. Sprinkle cheese on top and cover for another 10 minutes.

Notes
Ricotta cheese can be used instead of cottage cheese.

Southern Breakfast Enchiladas with Sausage Gravy

Southern Breakfast Enchiladas with Sausage Gravy is full of sausage, scrambled eggs, tater tots, and cheese rolled up in a flour tortilla and covered with creamy sausage gravy.

Everything tastes better with sausage gravy.  🙂

Biscuits and Gravy, along with Chicken and Waffles, is the ultimate southern breakfast. A creamy gravy with sausage crumbles is so delicious. So I thought, why not top breakfast enchiladas with sausage gravy? Seemed like a great idea and it was.

These breakfast enchiladas take a little time to prepare but they feed a crowd and are perfect for a special brunch. They also reheat well.

How To Make
You'll have to make the sausage gravy, make the scrambled eggs, and cook the tater tots. The amazing filling includes crumbled breakfast sausage, crispy tater tots, scrambled eggs and shredded cheese.

It gets rolled up in flour tortillas and placed in a baking dish. Sausage gravy and shredded cheddar cheese cover the enchiladas and the baking dish is popped in the oven until everything is bubbly and golden.

Tips For Making Southern Breakfast Enchiladas with Sausage Gravy
I quickly cook the tater tots in my Air Fryer.
You can assemble the enchiladas the night before. Just add 5 to 10 minutes to the baking time.
You can top these Breakfast Enchiladas with salsa and cilantro if you like.
Serve with hot sauce to up the heat. I personally like Chipotle TABASCO. It is less spicy than regular TABASCO and has a great smoky flavor.

Ingredients

1 pound ground breakfast sausage
1/2 cup diced onion
1 jalapeno, minced
1/3 cup all-purpose flour
3/4 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
10 large eggs
2 tablespoons butter
2 cups cooked tater tots
1 cup shredded Pepper Jack cheese
1 cup shredded cheddar cheese
10 fajita-size flour tortillas

Instructions

Place sausage in a large nonstick pan over medium-high heat. Crumble it as it cooks. When it is about halfway cooked, add the onion and jalapeno.

Remove 1 cup of the sausage, onion, and jalapeno mixture with a slotted sppon and set aside.
Place the skillet back over the heat and sprinkle the flour on the remaining sausage mixture. Cook and stir for 1 minute.

Gradually whisk in the milk. Simmer until thickened. Remove from heat. Preheat oven to 350 degrees and lightly grease a 9×13-inch baking dish.

Whisk eggs and season them with salt. Melt butter in a nonstick pan and scramble the eggs. Remove them from the heat when they are still slightly undercooked. They will cook more in the oven.

In a medium bowl, combine the 1 cup of sausage mixture with the tater tots, the scrambled eggs, and half the Pepper Jack and cheddar cheese.

Place about 1/2 cup of filling down the center of each tortilla. Roll up and place seam side down in the prepared baking dish.

Pour sausage gravy on top. Sprinkle remaining cheese on top. Bake for 30 to 40 minutes.

Chicken Enchilada Casserole

This creamy chicken enchilada casserole is a cinch to assemble in advance and easy to freeze—just cover one of the pans with foil. If you plan to serve a crowd, you can bake the chicken enchilada casserole in one (13- x 9-inch) baking dish.

Thanks to a gentle poach and a rich verde sauce, the chicken stays moist throughout baking and reheating. Be sure to include your fresh cilantro stems in the sauce, they have tons of flavor!

By Diane Morgan
Recipe by Cooking Light June 2015

Hands-On: 30 mins Total: 1 hr Yield: Serves 8 (serving size: 1 piece)

Ingredients

2 cups water

6 black peppercorns

1 large garlic clove, crushed

1 bay leaf

1 ¾ pound skinless, boneless chicken breasts

¾ teaspoon kosher salt

5 ounces Monterey Jack cheese, shredded and divided (about 1 1/4 cups)

4 green onions, thinly sliced

1 cup chopped fresh cilantro

1 ½ pound fresh tomatillos, chopped

1 (4-ounce) can chopped green chiles, undrained

¼ cup half-and-half

2 ounces 1/3-less-fat cream cheese, softened

Cooking spray

15 (6-inch) corn tortillas, halved

½ cup quartered cherry tomatoes

¼ cup cilantro leaves (optional)

Directions

Step 1
Preheat oven to 350°.

Step 2
Bring 2 cups water, peppercorns, garlic, and bay leaf to a boil in a large saucepan. Add chicken to pan; reduce heat and simmer, partially covered, 15 minutes or until chicken is done, turning after 10 minutes. Place chicken on a plate; cool slightly. Remove garlic clove from pan; reserve. Shred chicken with 2 forks. Place chicken, salt, 3 ounces Monterey Jack cheese (about 3/4 cup), and green onions in a bowl; stir to combine.

Step 3
Place reserved garlic clove, cilantro, tomatillos, and chiles in the bowl of a food processor; process until finely chopped. Add half-and-half and cream cheese; process until smooth.

Step 4
Coat 2 (8-inch) square glass or ceramic baking dishes with cooking spray. Spread 1/2 cup tomatillo sauce in the bottom of each dish. Arrange 5 tortilla halves over sauce in each dish; top each dish with one-fourth of chicken mixture. Repeat layers once, ending with tortillas and remaining tomatillo sauce. Sprinkle evenly with remaining 2 ounces Monterey Jack (about 1/2 cup). Bake at 350° for 15 minutes. Continue baking at 350° for 10 minutes, or remove 1 dish from oven and follow freezing directions. Divide each dish into 4 pieces. Place 1 piece on each of 8 plates; sprinkle evenly with tomato and cilantro leaves, if desired. Serve immediately.

Step 5
FREEZE: Cool partially baked enchiladas to room temperature in a baking dish. Cover baking dish tightly with heavy-duty foil, or seal with an airtight lid. Freeze up to 2 months.

REHEAT: No thawing needed: Bake, uncovered, at 400° for 45 minutes or until enchiladas are thoroughly heated and sauce is bubbly. Top each serving with sliced tomato and cilantro leaves.

Double Berry Cream Cheese French Toast Casserole

Rise and shine to a thoroughly red, white, and blue breakfast. This lower-sugar recipe is a great way to use up a slightly hard baguette and any berries you have roaming around your produce drawer. You don't have to let it sit overnight, but a few hours in the fridge will only make the casserole creamier.

By Kimberly Holland June 29, 2016

Many French toast casseroles require an overnight sit. That's great if you remember it—and you can certainly let this casserole sit for several hours before you bake it—but it isn't always necessary. In fact, I designed this one to be done in under an hour so you don't have the "Oh gosh!" moment when you realize the breakfast you're supposed to cook has to sit for eight hours. (Been there. Done that.)

Use all of one kind of berry or mix the berry combo however you desire. You can't go wrong. We've greatly reduced the sugar—berries are so very naturally sweet—but you're welcome to add a little pour of maple syrup or a brief dusting of powdered sugar. Of course, we don't think it needs it at all.

Strawberry and Blueberry Cream Cheese French Toast Casserole
Hands-on time: 20 minutes Total time: 45 minutes

Ingredients:

8 ounces multigrain or whole-grain baguette, cut into 1-inch cubes
2 eggs
1/4 cup maple syrup
1/2 teaspoon vanilla extract
dash of salt
1 1/2 cups low-fat 1% milk
1/2 cup blueberries
1/2 cup strawberries, sliced
2 ounces Neufchatel (reduced-fat cream cheese), cut into 1/4-inch slices
Cooking spray
Optional toppings: maple syrup, whipped cream, berry syrup

Preparation:

1. Preheat oven to 350°. Lightly grease the bottom of an 8- x 8-inch baking dish. Place bread cubes in a large bowl.

2. In a medium bowl, whisk together eggs and next 4 ingredients (through milk). Pour over bread mixture. Let sit 10 minutes, folding twice to allow bread absorb liquid.

3. Pour half of bread cube mixture into the bottom of the pan. Sprinkle half the fruit and cream cheese. Top with remaining bread cube mixture, fruit, and cheese.

4. Bake, covered, 20 minutes. Uncover and bake 10 minutes or until bread is golden brown and the casserole is set. Serve alone or with desired toppings.

SERVES 4 (serving size: 1/4 casserole)

I subscribe to an Italian family's videos on their daily life in Positano, Italy. Here is a rissoto they just featured. And I will put a link to the video below if you want to see the son, a chef, cook the meal.

Fish Broth: Either use a fish broth cube or do it Tommaso's way:
Boil in a pan for around an hour to an hour and a half 1 chopped carrot, 1 chopped celery stalk, 1 whole onion, 1 fish or leftover fish heads, pieces. Strain broth after cooking and before adding to the risotto.

Prawn Butter:
Melt 150g butter in a pan full of prawn shells and simmer for 10 minutes. Mash through a sieve and strain again to remove shell parts. Conserve in fridge until needed.

Lemon Oil: Simply grate lemon zest into olive oil! You can use this on salads and fish, meat, veg and all sorts or dishes.

Risotto:
80-100g carnaroli rice per person
150g fresh prawns per person
bunch of parsley

Toast the rice in a hot pan for 30 seconds then start adding ladlefuls of broth one by one while stirring. Check the rice cooking time on packet and add the prawns 5 minutes before the end. Keep stirring and keep adding ladles of broth. After 3 minutes add the prawn butter and stir well. When the rice is cooked add the lemon oil, then sprinkle parsley on top to serve.

https://www.youtube.com/watch?v=PaPP2VGb9vE

Ultimate Blueberry Muffins
added by Patti Barrett
The secret's in the sour cream and you must follow the steps precisely. I hope you enjoy these as much as we do! Bakery quality at home. These are not overly sweet and two cups of blueberries are most adequate, but feel free to load them up.

Cook time: 25 Min  Prep time: 20 Min  Serves: 24
Ingredients
4 eggs
2 c white sugar, plus extra for tops
1 c vegetable oil
1 tsp vanilla extract
4 c spooned and leveled flour
1 tsp salt
1 tsp baking soda
2 c sour cream
2 or 3 c fresh blueberries
Directions
1. Preheat oven to 400F. Beat eggs with a mixer for 2 minutes. Then gradually add white sugar until combined.
2. Slowly add oil while continuing to beat until well combined.
3. Now "stir" in vanilla extract.
4. In a separate bowl combine flour, salt, and baking soda.
5. Alternating between flour mixture and sour cream, gradually "stir" them into the egg mixture. Combine well but not excessively.
6. Gently fold in blueberries.
7. Pour into prepared muffin tins (greased and floured or paper-lined) filled to level.
8. Sprinkle liberally with remaining extra sugar.
9. Bake for 20-25 minutes until nicely browned and spring back when touched.

Prime Rib and Oven-Roasted Potatoes with Bay Leaves and Sage

A proper Victorian Christmas dinner always had a roast at its center, and this recipe for prime rib carries on the tradition nicely. Featuring a burnished crust and a rosy interior, friends and family will love this crowd pleasing main. Martha Stewart Living, December 2005

Serves 10 to 12

Ingredients

15 dried bay leaves, crumbled, plus whole leaves for garnish

1/3 cup coarsely chopped fresh sage leaves, plus whole leaves for garnish

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground pepper

1/3 cup finely grated orange zest (from 3 oranges)

1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched

3 pounds russet potatoes, preferably small, peeled and halved lengthwise

Directions

Step 1
Stir together bay leaves, sage, oil, 1 1/2 teaspoons salt, and orange zest in a small bowl. Season with pepper. Rub herb mixture all over roast. Refrigerate roast, covered, at least 8 hours and up to 1 day.

Step 2
Submerge potatoes in a large pot of water. Bring to a boil; season with salt. Cook 5 minutes. Drain. Score lines lengthwise in potatoes with the tines of a fork.

Step 3
Preheat oven to 450°. Transfer roast, fat-side up, to a roasting pan; let come to room temperature, 30 minutes to 1 hour. Roast 15 minutes. Add potatoes; roast 15 minutes more. Reduce temperature to 350° and continue roasting, turning potatoes after 30 minutes, until a thermometer inserted into thickest part of meat (not touching bone) registers 115° for rare, about 1 hour. Let stand 20 minutes (temperature should rise to 125°), then slice. Garnish with bay leaves and sage; serve.

Alsatian Potato Pie

This stunning, savory pie is made of puff pastry wrapped around a potato, leek, and Comté-cheese filling. Perfect as a hearty appetizer or vegetarian main, it is made to win the hearts and warm the stomachs of your party guests. Martha Stewart Living, October 2005

Servings: 6

Ingredients

3 Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick rounds

Kosher salt and freshly ground pepper

1 cup heavy cream

5 cloves garlic, crushed with the flat side of a large knife

1/2 teaspoon freshly grated nutmeg

2 tablespoons unsalted butter

1 medium leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise and well washed

1/4 cup chopped fresh flat-leaf parsley, plus a few small sprigs for topping (optional)

1 large egg yolk

All-purpose flour, for work surface

1 sheet frozen all-butter puff pastry (about 14 ounces), such as Dufour, thawed

1 1/2 cups grated Comté or Gruyére

Directions

Step 1
Cover potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.

Step 2
Bring 3/4 cup plus 3 tablespoons cream, garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook until mixture is reduced by half. Season with salt and pepper.

Step 3
Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper.

Step 4
Preheat oven to 400°. Whisk egg yolk and remaining 1 table- spoon cream in a small bowl; set aside. On a lightly floured surface, divide puff pastry into two 6-by-13-inch rectangles. Set one rectangle on a baking sheet lined with parchment. Top with half of potatoes, leaving a 1/2-inch border all around and overlapping slightly, then half of leek mixture and 3/4 cup cheese; season with salt and pepper.

Repeat layering with remaining potatoes, leek mixture, and cheese. Brush edges of pastry with egg wash. Cover with remaining pastry rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash and sprinkle with parsley sprigs. Refrigerate until cold, about 30 minutes.

Step 5
Bake until golden brown and puffy, about 35 minutes. Remove from oven; pour cream mixture into pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.

Rhubarb-Apple-Almond Cobbler

This rhubarb and apple cobbler is perfect for kids to make on Mother's Day: The steps are few and easy to follow, and it is attractive yet requires no real decorating—you just drop the dough over the top, brush on heavy cream, add sliced almonds, and bake.

By Sarah Carey
Martha Stewart Living, May 2021



Recipe Summary

Prep: 30 mins Total: 1 hr 30 mins Yield: Serves 6 to 8

Ingredients

Filling

1 1/2 pounds rhubarb, cut into 1-inch pieces (about 5 cups)

2 tart apples, such as Granny Smith (1 pound total), peeled, cored, and cut into 1/2-inch pieces (2 1/2 cups)

1 1/2 cups granulated sugar

3 tablespoons cornstarch

1/2 teaspoon grated fresh ginger

2 teaspoons fresh lemon juice

1/2 teaspoon kosher salt (we use Diamond Crystal)

Biscuit

1 1/2 cups unbleached all-purpose flour

1/4 cup finely ground almond flour

1/4 cup granulated sugar

1 3/4 teaspoons baking powder

3/4 teaspoon kosher salt (we use Diamond Crystal)

6 tablespoons cold unsalted butter, cut into pieces

3/4 cup heavy cream, plus more for brushing and serving

1/4 teaspoon pure almond extract (optional)

Sliced almonds and fine sanding sugar, for sprinkling (optional)

Directions

Step 1
Filling: Preheat oven to 375°F. In a large bowl, combine rhubarb, apples, granulated sugar, cornstarch, ginger, lemon juice, and salt. Transfer to a 2 1/2-to-3-quart baking dish or 9-by-13-inch baking pan.

Step 2
Biscuit: Whisk together both flours, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add cream and almond extract; stir with a fork until a soft, sticky dough forms. Scatter in small clumps evenly over fruit in baking dish. Brush dough with cream. Sprinkle with almonds, then sanding sugar.

Step 3
Bake until cobbler is bubbling in center and biscuits are golden brown, 55 to 60 minutes (if browning too quickly, tent with foil after about 45 minutes). Let cool on a wire rack at least 1 hour before serving warm or at room temperature, topped with more cream.

Southern Fried Pork Chops with White Gravy

Southern Fried Pork Chops with White Gravy have an extra crispy coating covered with a creamy buttermilk gravy. This is down home southern comfort food at its best. All cooked in one pan for easy clean-up.

How To Make Southern Fried Pork Chops with White Gravy
The pork chops are dipped in buttermilk and coated in a flour, cornmeal mixture seasoned with salt, pepper, and paprika. They are pan-fried until golden on both sides and then transfered to the oven to finish cooking. Two tablespoons of the pan drippings are used to to make an easy, tangy buttermilk gravy.

How To Serve
Best served with mashed potatoes or white rice as a starch. Southern-Style Green Beans, Southern Broccoli Casserole, Southern Cabbage, and green peas are good sides.

Equipment Needed
Large Cast Iron Pan– Cast Iron is best for frying because it retains heat really well, keeping the temperature from fluctuating alot. Any pan can be used if you don't have cast iron, preferably with a heavy bottom.

Instant Read Thermometer– not necessary, but helpful so you do not cook the pork longer than necessary.

Recipe Tip
You can use either bone-in or boneless pork chops. I prefer bone-in. I think they cook up a little juicier and have more flavor. Be careful not to overcook the pork. Pork is done when it reaches an internal temperature of 145 degrees. Four Servings

Ingredients

4 pork chops
salt and pepper
1 1/2 cups whole buttermilk, divided
1 cup self-rising flour
1 cup self-rising cornmeal
1 teaspoon paprika
Vegetable oil
3 tablespoons all-purpose flour
1 tablespoon butter
3/4 to 1 cup whole milk
1/4 to 1/2 teaspoon crushed red pepper flakes

Instructions

Season pork chops with salt and pepper.
Place 1 cup of buttermilk in a shallow bowl.

Place flour, cornmeal, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a second shallow bowl and whisk to combine.

Dip pork chops in buttermilk and then press both sides into flour mixture. Let sit for 10 minutes.
Heat 1/2 inch of oil in a large cast iron pan to 350 degrees and preheat oven to 350 degrees.

Fry pork chops for 3 to 4 minutes per side. Remove from oil and place in a baking pan. Place in oven until they reach an internal temperature of 145 degrees. This should take 5 to 12 minutes, depending on thickness of chops.

Let oil in pan cool slightly and then pour oil into a bowl, leaving about 2 tablepoons in the pan.
Place pan over medium heat and add flour and butter. Stir and cook for 1 minute.

Whisk in remaining 1/2 cup of buttermilk and 3/4 cup of whole milk and bring to a simmer. If gravy is too thick, add additional milk.
dd red pepper flakes and season to taste with salt and pepper.

Pork Chop Potato Casserole
By Christin Mahrlig

Pork Chop Potato Casserole is a hearty casserole with a creamy hashbrown potato mixture on the bottom topped with pork chops, French-fried onions and cheddar cheese.

Pork Chop Potato Casserole in 9x13-inch baking dish. 

The pork chops cook right on top of the potato mixture so all the yummy juices released as the pork chops cook flavor the potatoes.

How To Serve
This is a heavy, hearty recipe and is best served with a light vegetable side or a salad. Some good choices are a green salad with Creamy Italian Dressing, Southern-Style Green Beans, green peas, and Cracker Barrel Baby Limas.

Ingredients Needed

Vegetable oil– or olive oil
Frozen Diced Hashbrown Potatoes– you can use shredded hashbrown potatoes instead.
Pork Chops– you can use either bone-in or boneless.
Condensed Cream of Celery Soup– cream of mushroom or cream of chicken can be used instead.
Sour Cream
Milk
Cheddar Cheese– I use sharp cheddar cheese.
French-Fried Onions– nothing more delicious than a crunchy onion toppping!
Pork Chop Potato Casserole in 9x13-inch dish.

Thaw The Potatoes and Briefly Precook
Let the hashbrowns thaw in the refrigerator overnight or on the counter for a few hours. Potatoes can take a really long time to cook in the oven so I like to pan-fry them for about 4 to 5 minutes before adding them to the casserole dish. It gives them a jump start on cooking, but it also adds flavor.

Recipe Tips

You can use bone-in or boneless pork chops. If you use really thick bone-in pork chops, you may need to increase the cooking time some. To be sure they are done, use a thermometer. They should reach an internal temperature of 145 F.

Be careful not to overcook the pork chops. If they are really thin, you may want to shorten the cooking time by 5 to 10 minutes. Overcooked pork chops are dry and tough.

Storage

Leftovers will keep for 3 to 4 days in an airtight container in the refrigerator.

PREP: 10 mins COOK: 50 mins  SERVINGS: 6

Ingredients

2 tablespoons vegetable oil
1 (16-ounce) bag frozen diced Hashbrown potatoes, thawed
salt and pepper
6-8 pork chops
1 teaspoon seasoned salt
1 (10.75-ounce) can condensed cream of celery soup
1 cup sour cream
2/3 cup milk
1 cup shredded cheddar cheese
1 (6-ounce) can French Fried onions

Instructions

Preheat oven to 325 degrees and spray a 9×13-inch baking dish with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. When hot add the thawed diced potatoes. Cook for 4 to 5 minutes to get just a little color on them and then transfer them to a large bowl.

Season them with about 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

Pat the pork chops dry with paper towels and season with the seasoned salt and about 1/4 teaspoon of pepper.

Add a little more oil to the skillet if needed and place back over medium-high heat.

Add pork chops and cook for about 2 minutes per side.

Mix the condensed soup, sour cream and milk in with the potatoes until combined.

Mix in half the fried onions and about 3/4 of the cheddar cheese.

Spread potato mixture evenly in the prepared baking dish.

Place pork chops on top.

Cover baking dish and bake for 40 minutes.

Uncover and sprinkle remaining fried onions and cheddar cheese on top.

Return to oven uncovered for 5 minutes.

NotesYou can use bone-in or boneless pork chops.

For the bacon lovers among you.

Pimento Cheeseburgers with Bacon Jam

'"This is like a bacon cheeseburger that went to heaven," says chef Edward Lee, of Whiskey Dry in Louisville. The pimento cheese and sweet bacon jam both melt into one dreamy, messy bite—this is not a burger for the faint of palate. Save any leftover spreads for an out-of-this-world grilled cheese sandwich."

Chef Edward Lee  June 2017

Pimento Cheeseburgers with Bacon Jam

Recipe Summary Total: 45 mins Yield: 4

Ingredients

BACON JAM:

1/4 pound slab bacon, finely diced (1/3 cup)

1/2 small onion, finely chopped

2 tablespoons brewed coffee

1 1/2 tablespoons soy sauce

1 tablespoon apple cider vinegar

1 tablespoon brown sugar

1 tablespoon granulated sugar

Kosher salt

Pepper

PIMENTO CHEESE:

6 ounces sharp cheddar, shredded (1 1/2 cups)

1 ounce cream cheese (2 tablespoons), at room temperature

1/3 cup mayonnaise

1/4 cup drained and chopped jarred pimientos

1 small garlic clove, finely grated

1 tablespoon gochujang (Korean red pepper paste)

1/4 teaspoon Worcestershire sauce

1/4 teaspoon pepper

BURGERS:

1 1/2 pounds ground chuck, preferably 20% fat

Kosher salt

Pepper

1 tablespoon canola oil

4 potato rolls, split and toasted

Sliced dill pickles and thinly sliced scallions, for serving

Directions

Step 1
Make the bacon jam In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 5 minutes. Transfer to a paper towel–lined plate to drain. Drain all but 1 tablespoon of the bacon fat from the skillet. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 4 minutes.

Return the bacon to the skillet along with the coffee, soy sauce, vinegar and both sugars. Cook over moderate heat, stirring, until the liquid is reduced and the jam is thick and glossy, about 5 minutes. Season with salt and pepper. Scrape the bacon jam into a small bowl and let cool to room temperature.

Step 2
Meanwhile, make the pimento cheese In a medium bowl, combine all of the ingredients.

Step 3
Make the burgers Form the beef into four ¾-inch-thick patties and season with salt and pepper. Heat the oil in a large cast-iron skillet set on the grate of a preheated grill or on the stovetop. Cook the burgers over moderate heat until browned on the bottom, about 3 minutes. Flip and cook, covered, until browned and medium-rare, about 3 minutes. Transfer to a work surface and let rest for 5 minutes.

Step 4
Place a burger on each roll bottom. Top with some of the pimento cheese, bacon jam, sliced pickles and scallions. Close the burgers and serve.[size]

Dino's Hot Chicken Sandwich
A crunchy and crackly Nashville hot chicken sandwich for the books.

The key to the proper Nashville hot chicken recipe, invented by Prince's Hot Chicken Shack, is the spice mix: a sinus-clearing, cayenne-forward blend that gets whisked with oil to create a potent finishing paste.

At Dino's Bar, a dive institution in East Nashville, the hot chicken sandwich comes with a side of cooling tartar sauce to cut through some of the spice, but the chicken itself hews closely to the roots of the recipe that started at Prince's so many years ago. Make sure to use your favorite vinegar-based hot sauce in the chicken brine, and don't forget to preheat the oil before frying to ensure a crackly, crispy crust.

Yield: serves 4 Time: 8 hours, 45 minutes

Ingredients

1 lb. boneless, skinless chicken breast
¼ cups plus 1 Tbsp. kosher salt, divided
2 tbsp. dark brown sugar
¼ cups plus 2 Tbsp. fresh lemon juice
2 cups buttermilk
2 tbsp. vinegar-based hot sauce, such as Louisiana brand
⅓ cups plus 1 Tbsp. cayenne pepper, divided
1 tsp. garlic powder
1 tsp. Old Bay Seasoning
1 tsp. onion powder
1 tsp. paprika
1 cup canola oil, plus more for frying
1 cup all-purpose flour
½ cups cornmeal
1 tbsp. freshly ground black pepper
8 slices white bread
Bread and butter pickles
Tartar sauce (optional)

Instructions

Cut the chicken breasts lengthwise into 1-inch wide strips. In a medium bowl or a medium container with a lid, stir together ¼ cup of salt, brown sugar, and lemon juice. Add the chicken pieces and toss to coat, then add enough cool water just to cover the chicken. Cover tightly and refrigerate for at least 4 and up to 8 hours.

Drain the brined chicken well, discarding the soaking liquid. Rinse and drain the chicken, then return it to the bowl, add the buttermilk and hot sauce, and toss to coat. Cover the bowl again and refrigerate for at least 4 and up to 8 hours more.

Meanwhile, prepare the hot oil. To a small bowl, whisk together ⅓ cups of cayenne, garlic powder, Old Bay, onion powder, and paprika.

Whisk in 1 cup of canola oil, then set aside.

In a large bowl, whisk together the flour, cornmeal, black pepper, and the remaining salt and cayenne. Set aside.

Into a medium pot, pour canola oil to a depth of 2 inches. Attach a deep-fry thermometer, and turn the heat to medium-high. While the oil is preheating, line a rimmed baking sheet with foil and place it by the stove.

When the oil reaches 350°F, fry the chicken: Working in batches, dredge the chicken in the flour mixture, shaking off any excess, then carefully drop the pieces into the oil and fry, stirring occasionally, until crispy and golden brown, 4–5 minutes.

Using a heatproof slotted spoon or a spider skimmer, transfer to the foil-lined pan and keep warm while you continue cooking the rest of the chicken.

Assemble the sandwiches. Place a slice of bread on 4 plates. Top each slice with 2–3 strips of fried chicken. Stir the hot oil well, then drizzle 2–3 tablespoons over each serving. Top each with bread and butter pickles and a second slice of white bread and serve hot, with tartar sauce on the side, if desired.

Easy Tortilla Egg Tart

0:10 minutes Preparation Time Cook: 0:15 0:15 minutes Cook Time
Serves: 2

Arrange a tortilla in a pan, crack in a few eggs, sprinkle with Parmesan, and top with Canadian bacon, tomatoes, and scallions. After a few minutes in the oven, you end up with a delicious tart with quiche-like vibes—and very little cleanup since you don't have to mix anything together. Make sure you use a pan that is slightly too small for the tortilla so that the edges will bend upward to create a crust that holds in the eggs.

Ingredients

Cooking spray 2 sprays
1 8" low carb flour tortilla
1 tortilla
Egg 4 large
Kosher salt 1⁄8tsp
Black pepper 1 pinch
Grated Parmesan cheese 1Tbsp
Cooked Canadian bacon 2 slices, chopped
Grape tomatoes 6 medium, halved
Uncooked scallion 1 medium, thinly sliced

Instructions

Preheat the oven to 375°F. Coat one side of the tortilla with cooking spray. Arrange the tortilla, coated side down, in a slightly too small dish for it and make the edges tilt-up (a tapered pie plate works well).

Crack the eggs onto the tortilla, evenly spaced apart. Sprinkle the eggs evenly with salt and black pepper, then sprinkle with the cheese.

Arrange the Canadian bacon, tomatoes, and scallions on top. Bake until the eggs are set, 12 to 15 minutes. Remove the tart from the pan; cut into 4 wedges.
Serving size: 2 wedges

Cheesecake Banana Bread
If you love cheesecake, this bread will rock your world.

by LINDSAY FUNSTON
SEP 29, 2020

Sometimes the Delish team thinks up of combinations so sinful, so irresistible that we have to develop the recipe right there on the spot. There is no better example that our Cheesecake-Stuffed Banana Bread. Combined we've made dozens of both cheesecake and banana bread recipes and eventually we realized, why not bring the two, together! This recipe gives you the rich, tangy creaminess of cheesecake matched with the bright, fruity flavors of banana bread all in one delectable loaf.

YIELDS: 6 - 8 PREP TIME: 0 HOURS 15 MINS TOTAL TIME: 1 HOUR 25 MINS

INGREDIENTS
1/2 c. melted butter, plus more butter for pan
1 c. plus 2 tbsp. all-purpose flour, divided, plus more for pan
1 tsp. baking soda
1/4 tsp. kosher salt
3/4 c. plus 2 tbsp. sugar, divided
1/4 c. buttermilk
1 tsp. pure vanilla extract
2 large eggs plus 1 large egg yolk, divided
3 ripe bananas, mashed
4 oz. cream cheese, softened

DIRECTIONS
Preheat oven to 350° and butter and flour a 9"-x-5" loaf pan. In a large bowl, whisk together 1 cup flour, baking soda, and salt.

In another large bowl, combine 3/4 cup sugar, melted butter, buttermilk, vanilla, 1 egg and egg yolk and mix until smooth. Pour wet ingredients over dry and stir until combined, then fold in mashed bananas.

Make cream cheese filling: In a small bowl, stir together remaining egg, cream cheese, and remaining 2 tablespoons each flour and sugar.

Transfer half the batter to prepared pan. Dollop cream cheese filling on top and smooth in an even layer with a spatula. Top with remaining batter.

Bake until deeply golden and a toothpick comes out clean, 1 hour. Let cool at least 10 minutes before slicing and serving.

Curry-Lime Chicken Salad

Total Time 18 min Prep 18 min Serves 6

Instead of relying on a traditional mayonnaise-based dressing, Greek yogurt stands in and teams up with curry powder, cilantro, scallions, and lime zest to make an Asian-inspired chicken salad. It's a cinch to throw together, thanks to cooked chopped chicken.

Feel free to toss in any leftover chicken that needs to be used up, or you can grab a rotisserie chicken from the deli if you'd like. Serve with pita chips, raw veggies, or over a bed of mixed greens. The apple adds both sweetness and crunch. When in season, swap a ripe but firm chopped mango for the apple if desired.

Ingredients

Cooked skinless, boneless chicken breasts 2 cups, chopped, cubed.

Fresh apple 1 small, Fuji-variety, diced

Uncooked celery ½ cup, thinly sliced

Uncooked shallot ¼ cup, minced

Plain fat-free Greek yogurt ⅓ cup

Cilantro 2 Tbsp, minced, fresh

Curry powder 1 tsp

Fresh lime juice ½ tsp

Lime zest ½ tsp, finely grated

Kosher salt ¾ tsp

Uncooked scallions 1 Tbsp, chopped (optional)

Instructions

Combine chicken, apple, celery, and shallot in a large bowl.

In another bowl, whisk together yogurt, cilantro, curry powder, lime juice, lime zest, and salt; pour over chicken salad and toss lightly to coat.

Garnish with optional chopped scallions.

Serving size: 1/2 c

Breakfast Banana Split

Total Time 10 min Prep 10 min Serves 1

Yep, a banana split for breakfast! Think of this as a fun spin on your usual yogurt and fruit, and use whatever berries or nut butter you have on hand.

Ingredients

Banana 1 medium, halved lengthwise

Plain fat-free Greek yogurt

⅓ cup, vanilla-flavored Almond butter 1 Tbsp, unsweetened

Strawberries ½ cup(s), raw, chopped

Ready-to-eat granola cereal 1 Tbsp

Instructions

Arrange the banana in a shallow serving bowl. Using a spoon or a small ice cream scoop, top the banana halves with the yogurt.

Stir the almond butter until smooth and spoon over the top.

Scatter the strawberries on top of and around the banana.

Sprinkle with the granola.

Serving size: 1 banana split

Best-Ever Healthier Chicken Pot Pie Recipe
Say goodbye to unnecessary calories while still indulging in the beloved comfort food.

BY DAVID ZINCZENKO AND MATT GOULDING FEBRUARY 25, 2019

SERVES 4

YOU'LL NEED

2 Tbsp butter
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
2 cups stemmed and quartered white or cremini mushrooms
2 cups frozen pearl onions
2 cups chopped cooked chicken (leftover or pulled from a store-bought rotisserie chicken)
1⁄4 cup flour
2 cups low-sodium chicken broth, warmed
1 cup 2% or whole milk
1⁄2 cup half-and-half
1 1⁄2 cups frozen peas
Salt and black pepper to taste
1 sheet puff pastry, defrosted
2 egg whites, lightly beaten

HOW TO MAKE IT

Heat the butter in a large sauté pan or pot over medium heat.
When it's melted, add the onion, carrots, and garlic and cook until the onion is translucent and the carrots begin to soften for about 5 minutes.

Add the mushrooms and pearl onions and cook, stirring occasionally, for another 5 minutes.
Stir in the chicken and the flour, using a wooden spoon to ensure the vegetables and meat are evenly coated with flour.

Slowly pour in the chicken broth, using a whisk to beat it in to help avoid clumping with the flour (having the broth warm or hot helps smooth out the sauce).

Once the broth is incorporated, add the milk and half-and-half and simmer for 10 to 15 minutes, until the sauce has thickened substantially and lightly clings to the vegetables and chicken. Stir in the peas. Season with salt and pepper.

Preheat the oven to 375°F. Cut the pastry into quarters. Roll out each piece on a floured surface to make a 6" square.

Divide the chicken mixture among 4 ovenproof bowls. Place a pastry square over the top of each bowl, and trim away the excess with a paring knife; pinch the dough around the edges of the bowl to secure it.
Brush the tops with the egg whites and bake until golden brown, about 25 minutes.

Tip
The bulk of the calories in pot pies comes from the butter-laden pastry that crowns the bowls. This recipe calls for puff pastry rolled extra thin to minimize the caloric impact but to further reduce your fat intake, you can make two quick substitutions:

1) Instead of puff pastry, try a few layers of phyllo dough brushed with a bit of butter. Even then, it's still lighter and less caloric than puff pastry.

2) Replace the half-and-half with another 1/2 cup milk.

Instant Pot Magic Beef  (slow cooker recipe included)

1/2 cup beef broth
8 ounces chopped mushrooms
1 medium onion, sliced
1 (3 pound) chuck roast, trimmed of excess fat
1 (1 oz) packet onion soup mix
1 (1 oz) packet ranch dressing mix (3 Tbsp)
2–3 Tbsp cornstarch + 3 Tbsp water
Instructions
Instant Pot Instructions:


Pour broth into Instant Pot. Add in mushrooms and onions. Place the roast on top. Sprinkle with the onion soup mix and ranch dressing mix.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 75 minutes for fresh roast or 90 minutes for frozen roast. When time is up let pot sit until pressure releases naturally (about 20 minutes). Remove the lid.
Move roast to a cutting board.
Turn Instant Pot to sauté setting. In a small bowl stir together cornstarch and water until smooth. Stir the mixture into the pot to thicken the gravy. Salt and pepper to taste.
Slice or shred roast. Serve roast with gravy.
Slow Cooker Instructions:

Add broth, mushrooms, onions and roast into slow cooker. Sprinkle with the onion soup mix and ranch dressing mix.
Cover slow cooker and cook on low for 8-12 hours, or until roast is tender.
Move roast to a cutting board.
In a small bowl stir together cornstarch and water until smooth. Stir the mixture into the slow cooker to thicken the gravy. Salt and pepper to taste. Turn slow cooker to high and let cook without the lid until gravy has thickened.
Slice or shred roast. Serve roast with gravy.

Pork Roast With Carolina Gravy

If you don't own an instant-read thermometer, it's worth purchasing one for this recipe.

By Amy Tornquist
Southern Living, April 2009

Recipe Summary Prep: 25 mins Cook: 3 hrs 33 mins Stand: 20 mins Total: 4 hrs 18 mins Yield: 8 servings

Ingredients

4 medium leeks

1 (5- to 6-lb.) bone-in pork shoulder roast (Boston butt)

Kitchen string

2 teaspoons salt

2 teaspoons pepper

3 thick bacon slices, chopped

1 tablespoon vegetable oil

10 garlic cloves, halved

3 medium onions, halved and sliced

2 ½ cups low-sodium chicken broth

½ cup dry white wine

10 fresh thyme sprigs

4 bay leaves

1 tablespoon butter

Directions

Step 1
Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks; rinse well, and drain.

Step 2
Tie pork roast with kitchen string, securing at 2-inch intervals. Season with salt and pepper.

Step 3
Cook bacon in hot oil in an ovenproof Dutch oven or large, deep cast-iron skillet over medium-high heat for 3 minutes. Add leeks, garlic, and onion; cook, stirring frequently, 15 to 17 minutes, or until mixture is golden brown. Transfer to a bowl.

Step 4
Add pork roast, fat side down, to Dutch oven, and cook 2 minutes on all sides or until browned. Remove pork.

Step 5
Return leek mixture to Dutch oven; top with pork. Add broth and next 3 ingredients. Reduce heat to medium, and bring to a light boil. Remove from heat, and cover with heavy-duty aluminum foil.

Step 6
Bake at 350° for 3 to 3 1/2 hours or until a meat thermometer inserted into the thickest portion registers 180° to 185°. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes before slicing.

Step 7
Meanwhile, pour pan juices through a wire mesh strainer into a saucepan to equal 4 cups, discarding solids (add equal parts broth and white wine to pan juices to equal 4 cups, if necessary). Let stand 5 minutes; skim fat from the surface of pan juices.

Step 8
Bring to a boil over medium-high heat, and cook 20 to 25 minutes or until liquid is reduced to 1 cup and slightly thickened. Remove from heat, and stir in butter until melted. Serve with pork.

Step 9
Shredded Pork With Carolina Gravy: Prepare recipe as directed through Step 5. Bake at 350° for 4 to 5 hours or until a meat thermometer inserted into the thickest portion registers 195°. Remove pork from Dutch oven, cover with foil, and let stand 20 minutes. Shred pork with two forks. Proceed with the recipe as directed.

Red Velvet Cake with White Chocolate-Cream Cheese Frosting

Active: 50 mins Bake: 25 mins Cool: 55 mins Chill: 30 mins Total: 2 hrs 40 mins Servings: 11

Ingredients

2 (15¼-oz.) pkg. red velvet cake mix (plus ingredients listed on box for preparing cake)

Baking spray with flour

2 cups unsalted butter, softened

2 (8-oz.) pkg. cream cheese, softened

10 cups unsifted powdered sugar

10 ounces white chocolate, melted and cooled slightly

2 teaspoons vanilla extract

Directions

Step 1
Preheat oven to 350°F. Prepare red velvet cake mix according to package directions. Divide batter evenly among 3 (9-inch) round cake pans coated with baking spray.

Step 2
Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, about 25 minutes. Cool in pans 10 minutes. Invert cakes onto wire racks; cool completely, about 45 minutes.

Step 3
Beat softened butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. With mixer on low speed, gradually add powdered sugar, white chocolate, and vanilla. Increase speed to medium-high; beat until fluffy, about 2 minutes. (You will have about 10 cups frosting.)

Step 4
Place a cake plate on a lazy Susan or stand. Put 1 cake layer on plate; spread top with 1¼ cups frosting. Repeat with remaining 2 cake layers and 2½ cups of the frosting. Using a large offset spatula, spread a thin layer of frosting (about 1 cup) over sides of entire cake. Using an offset spatula or the back of a teaspoon, gently press into outer edge of frosting on top cake layer. Spin cake to create a spiral pattern in frosting, moving to center of cake. Remove cake plate with cake from lazy Susan, and chill until frosting is firm and set, about 30 minutes.

Step 5
Place remaining frosting (about 5¼ cups) in a piping bag fitted with a Wilton 104 petal tip; set aside.

Step 6
Return cake plate with cake to lazy Susan. Hold piping bag with pointed (thin) end of the tip facing straight up. Starting at the top of 1 side of the cake, turn it while piping a ring around it, gently moving the piping bag up and down slightly to create a ruffled effect. Pipe another ruffled ring a bit lower on cake, overlapping first ring slightly. Repeat process around cake, making each ring a little lower and overlapping slightly, until you reach the bottom.

How To Frost a Ruffle Cake
1. Using an offset spatula, spread a thin, smooth layer of frosting over the entire cake. Starting with the outer edge of the top layer, press spatula down while spinning cake, making a spiral. Remove cake plate with cake, and chill until frosting is firm and set, about 30 minutes.

2. Place remaining frosting in a piping bag fitted with a Wilton 104 petal tip. Hold the bag with the pointed end of the tip facing up. Starting at the top of 1 side of the cake, turn cake while piping a ring, gently moving the piping bag up and down slightly to create a ruffled effect.

3. Repeat process a bit lower on cake, overlapping each previous ring slightly until you reach the bottom of the cake.

Green Bean Almondine

This classic French side dish is at home on every table.

Liv Dansky

Recipe Summary Active: 15 mins Total: 25 mins Servings: 4

This is an easy, delicious way to enjoy those skinny stringless green beans that also sometimes go by their French name, haricots vert. Lucky for us, we can find bags of ready-to-use beans in most grocery stores, which makes this recipe quicker than ever. A quick dip in boiling water and plunge into ice water ensure that these delicate beans turn out crisp-tender and bright green.

Ingredients

6 cups tap water

2 ½ teaspoons kosher salt, divided

1 pound trimmed fresh haricot verts (French green beans)

¼ cup unsalted butter

¼ cup sliced almonds

1 small (about 2 ounces) shallot, chopped (about ¼ cup)

1 teaspoon grated lemon zest plus 2 teaspoons fresh juice (from 1 lemon)

¼ teaspoon black pepper

Directions

Step 1
Fill a large pot with 6 cups tap water and 2 teaspoons of the salt. Bring to a boil over medium-high. Meanwhile, fill a large bowl with ice water; set aside. Add green beans to boiling water; cook until bright green and tender-crisp, 3 to 4 minutes. Using tongs, transfer green beans to ice water; let stand until chilled, about 4 minutes. Drain. Transfer green beans to a large baking sheet lined with paper towels; set aside.

Step 2
Cook butter in a large nonstick skillet over medium, stirring often, until butter begins to brown, about 3 minutes. Add almonds and shallot; cook, stirring often, until almonds are slightly toasted, about 2 minutes. Stir in lemon zest and juice, pepper, reserved green beans, and remaining ½ teaspoon salt; cook, stirring often, until green beans are heated through, about 1 minute. Transfer mixture to a platter. Serve immediately.

Shepherd's Pie

Begin with ground round—we think its flavor is perfect for this dish.

By Southern Living

Active: 40 mins Total: 1 hr 20 mins Serves: 8

You can prepare this meal when you have time and freeze it for an easy weeknight meal. When you're ready to serve, thaw in the refrigerator before baking and you'll have a comforting dinner on the table in 40 minutes.

Ingredients

1 ½ pounds ground round

1 cup chopped onion

½ (8-oz.) package fresh mushrooms, sliced

1 garlic clove, minced

1 cup frozen peas, thawed

4 teaspoons beef bouillon granules

½ teaspoon salt

½ teaspoon dried thyme

¼ teaspoon freshly ground pepper

1 tablespoon all-purpose flour

1 (14 ½-oz.) can stewed tomatoes

1 bay leaf

2 tablespoons red wine vinegar

Cheese-and-Carrot Mashed Potatoes

Directions

Step 1
Preheat oven to 400ºF. Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.

Step 2
Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.

Step 3
Bake at 400°F for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Tips
Make It Ahead: Prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400°F for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.